This was an awesome video! I have struggled with sourdough bread for so long that I actually quit trying to make it. It always looked so beautiful on the outside but then it was gummy and undercooked. Seemed that no matter what I tried, I failed. You were super helpful in this video and I just may try my hand at sourdough bread again. Thank you, Casey!❤
I just happened upon this channel and I am so happy I did. Finally someone is "demystifying" the process of baking sourdough bread! I have watched so many videos and read so many recipes that I was thinking I could not do this. This makes me want to try again. I may purchase the started and of course name it 🥰🥰
I made your double recipe round loaves and have saved your cinnamon rolls recipe/video. I was SO EXCITED to find a recipe AND instructions in plain language…I just couldn’t believe I was that fortunate. So, thank you, Sweet Lady (I don’t know your first name or I would have used it). I’m as excited to find the cinnamon rolls…mmmm! I can already taste them. AND, I’m anxious to try your sandwich bread. I’ve only tried baking sourdough bread one time before today, but this time it’s going perfectly. I’ve stopped and started your video several times and followed exactly what you were saying and as you were speaking. I just LOVE being able to make bread to be ready for “Family Dinner” every Monday evening. They will be bowled over and happy. Thanks again for making this video. You’ve got me for life. Keep up the wonderful work. So much fun! Rita from Indiana.
Thank you very much Rita! I'm Kacy, welcome new friend! I'm still working and perfecting the sandwich loaf. It's makable just not my favorite easy loaf yet. I have another video from a couple years ago that was a better sandwich loaf but it was a few steps more. I keep trying at it get it short, easy, and doable for "normal life " people. Let me know if I can help at any time! Reach out on FB or IG messages. ❤️
I liked your method better than any other i watched and i am a biginner and have been so scared that i have not attempted in over 6 months. But your method took my fear away and i had a beautiful bread. Do thank you 💯💫🥰
Thank you! This is one of the best instructional videos I've seen! Every time I think I want to do sour dough, I get freaked out on the next step! I can't wait to start my starter again!
I made that exact comment about you not speaking during your shaping very late last night - then this morning this video popped up and I had to double check the date you recorded it!! I read through several comments from that last video and did not see anybody complain the way I did lol! Sorry!! 😢 Thank you so much for going to the trouble of doing this video with added instructions and information! I'm newly retired and I sure wish that I could get to the point where I could sell bread. It's been months of trial and error with my starter but I believe it's now a good, strong starter. My son named it Dosie Dough!
I love the name Dosie Dough that is such a fun name. I understand about the comment and so glad you found this video filling in the gaps of instructions. It takes practice so just stay with it and you will have it down in no time.
Thanks so much 😊 I love hearing feedback so I can make sure everyone is following along as best as they can. I want everyone to be able to make their own bread and be happy with it.
You are so welcome! Thank you for watching! If you need even more details on sourdough bread, check out the other one I have linked in the description.
@@joybennett4971 it's just two hours. The last bread video I did had a lot more details if you want to go and watch it. If you need the link, I'll share it, but it's the one I posted on May 10, 2024
Hey Debbie R!! GTSYT!! We sure have been missing everyone! Live coming soon! Thank you for stopping by. We've extremely busy as it is that time of year 😜
Hi, hope you’re doing well. Do you ever freeze your sourdough bread? If yes, can you give me tips on how to do it. I’ve googled it n they say it’s not a good idea. To do it.
That’s the hard way! You need a stand mixer and leave out the hand mixing and folding just use the stand mixer do all the kneading! It’s a game changer 😊
@@joanshealy1662 I do with regular yeast bread but not my sourdough. I don't like to because I like to feel it. I'm just trying to teach newbies simplicity of learning the dough in the beginning and not totally by all the rules of it taking "days and days" lol. It's an informational, confidence builder video. I have a commercial mixer you see in the background. I personally mix the dough in the mixer for 5 mins, then rest, then stretch and folds x 2 hours by hand. I like to build my gluten slowly so I don't over do it and break the gluten. I can feel when it's ready. You can't tell that in a mixer unless you check it often, (but then I'm still standing over it more often whereas I can walk away from doing it by hand), and once it's broken, it's broken, you can't undo it. It's not like mixing regular yeast dough. How long do you mix yours for in the mixer? And how do you know when it's done? I see micro bakeries doing it with the big floor mixers for a bit, then fermenting overnight in tubs, then coil folds, but they don't go into detail on mixing times. I know when it's no longer sticky on my hands, it's ready. I can feel the resistance when it says enough is enough. Lol
@@BootsandBountyHomestead I mix all my dough recipe and let the stand mixer knead with a dough hook for 8 to 10 minutes for one loaf recipe until the dough is smooth and elastic and easy to handle just by sight you will know or else try out the window pane method I have never failed with this stand mixer method and then I put the ball of dough in a bowl covered on the counter for about an hour and then put it in the fridge overnight and in the morning form the loaf and proof then bake and it’s a beautiful loaf of bread! I feed my starter in the early afternoon to let rise on the counter as I keep my starter in the fridge all the time with just about 50 grams and then add 50 grams flour to cover the wet starter and don’t stir it in it’s just keeps it dry until ready to use then add the water and it rises very well on the counter since I don’t bake bread or rolls but maybe twice a month
@@BootsandBountyHomestead what part have you ever tried? The dry starter or overnight ferment both are great time savers for baking loaf bread or rolls and milk instead of water makes a tender soft bread
@@joanshealy1662 yeah I've done most all that, I've just never used the mixer to knead my dough because I don't want to. I enjoy the process. The whole point of my sourdough videos is to do it to where you don't have to rely on popular conveniences, but the need to learn the dough as well.
No it's not, that's why I weigh it. The weight won't change with it being sifted or not. You only worry about that if you are using measuring spoons/cups versus weighing ingredients. Being sifted or packed will determine how much you measure out in cups and that could be a HUGE difference!
@@JenniferYan-or9vn yes, that is called bull fermentation. It starts as soon as you mix the starter in with the dough. The fridge part is called a cold retard. There's not much fermentation that happens during this stage, it's kind of a "pause" button for the process. The fermentation happens when it sits out at room temperature. Go watch the video prior to this with the round bread picture. It gives more details
I don’t have the special metal pan with holes in it. You mentioned a glass pan. Can a regular metal pan that you would normally use for meatloaf or banana bread be used?
Bread turned out great. My husband said use the recipe again! Do you spray your loaf pan before placing dough inside the loaf pan to help release the hot loaf? I had a couple of spots that I had to use a knife to release it.
@judyschutte9016 yes but it also depends on the pan. Mine are nonstick stainless but I still spray a little. Sometimes the condensation will make them stick a little after they come out. So glad to hear they turned out great!! 😁 Thanks for letting me know!
Hi I enjoy your videos so much. I have a few questions. How many times can you usually use that razor blade before it dulls? Also when I do the sourdough I have bits of dough stuck everywhere even on the faucet where I put my dishcloth. How do you get that sticky dough off things? Thank you.😊
I don't know about the blade, I'm still using mine 😂 Wash everything while it's still "wet". Once it dries, you'll probably need a razor blade. My daughter is like that, she's gets it everywhere. Me on the other hand, I try my best not to. I wash/rinse as I go and try not to touch anything 😂
Thanks so much for your quick response yesterday. I was in the weeds trying to get the bread baked by 11pm. Anyway this was my first attempt making SD. I had made a starter almost a month ago and have been feeding it but was pretty nervous about finally baking a loaf. I used Hayden bread flour (ancient grains) but didnt deviate from your formula. I so appreciate you filming a very detailed video, which i followed the whole way. Thank you, carla 🥰
During the 2 hours in the fridge listed in the video, can i leave the dough in the fridge overnite instead? And i have just standard loaf pans. Will they work as well, or should i use 1 loaf pan and then a mini loaf pan? Im going to try this recipe today. Thanks
@@PVento yes, you can leave it in the fridge up to 3 days. The black one I used is a 9" loaf pan, its just square and not slanted like the glass ones. I just did this video because people were asking if they could use it as a loaf recipe, which you can, but it's still like artisan quality, more crunchy than soft. It really needs some fat to be a softer sandwich loaf, IMO. I have another sourdough sandwich loaf video that is better than this one if you'd like to try it as well. Or you can do the brioche bread as a sandwich bread. Lots of options. I would prefer myself to leave this one as an artisan loaf instead of solely a sandwich loaf, my preference, but try and see what you think!
No ma'am, unless you are done using it at that moment. The fridge is a "pause" for your starter. If you want it to be active and bubbly for the recipe, leave it out. You can use a starter for an "active" recipe when it's been fed the last 12-24 hours. They don't have to all be "at peak". I only put mine in the fridge when I'm done using it, until next time. If it's going to be a while before I use it again, say more than a week, I go ahead and feed it before I put it in the fridge so it has something to eat while it's dormant
You usually stretch it, fold it in thirds, roll it, then push and pull, like I showed in my last bread video. As long as you can get the skin tight enough, you can do whatever you want!
@@barbaratankersley7117 oh yes, I know. Understandable. I just haven't converted it. You can Google it and it will tell you, but it may not turn out exactly right. You'll have to try it and see what works best for doing it that way. It'll be trial and error, esp with the seasons.
This was an awesome video! I have struggled with sourdough bread for so long that I actually quit trying to make it. It always looked so beautiful on the outside but then it was gummy and undercooked. Seemed that no matter what I tried, I failed. You were super helpful in this video and I just may try my hand at sourdough bread again. Thank you, Casey!❤
You're very welcome! The gumminess is most likely due to your starter or humidity.
me too 🤩
I just happened upon this channel and I am so happy I did. Finally someone is "demystifying" the process of baking sourdough bread! I have watched so many videos and read so many recipes that I was thinking I could not do this. This makes me want to try again. I may purchase the started and of course name it 🥰🥰
@@debistramaglio1955 make sure to go watch the boule video. It has much more info!
And welcome! So glad to have you friend!!! 💘
@@BootsandBountyHomestead Same here, I am also sharing with a few friends that also think that sourdough is a baking unicorn 😜😜
@@debistramaglio1955 🤣🤣 that's funny! Well, good for you! Let me know if I can ever help!
Same 🥰 I can't even tell you how many sourdough videos I've watched. Then boom, I found this channel 🥰
@@cathypeterson5106 awww, that's fantastic! Thank you so much for sharing that with me! Reach out if you need anything!
I made your double recipe round loaves and have saved your cinnamon rolls recipe/video. I was SO EXCITED to find a recipe AND instructions in plain language…I just couldn’t believe I was that fortunate. So, thank you, Sweet Lady (I don’t know your first name or I would have used it). I’m as excited to find the cinnamon rolls…mmmm! I can already taste them. AND, I’m anxious to try your sandwich bread. I’ve only tried baking sourdough bread one time before today, but this time it’s going perfectly. I’ve stopped and started your video several times and followed exactly what you were saying and as you were speaking. I just LOVE being able to make bread to be ready for “Family Dinner” every Monday evening. They will be bowled over and happy. Thanks again for making this video. You’ve got me for life. Keep up the wonderful work. So much fun! Rita from Indiana.
Thank you very much Rita! I'm Kacy, welcome new friend! I'm still working and perfecting the sandwich loaf. It's makable just not my favorite easy loaf yet. I have another video from a couple years ago that was a better sandwich loaf but it was a few steps more. I keep trying at it get it short, easy, and doable for "normal life " people.
Let me know if I can help at any time! Reach out on FB or IG messages. ❤️
I liked your method better than any other i watched and i am a biginner and have been so scared that i have not attempted in over 6 months. But your method took my fear away and i had a beautiful bread. Do thank you 💯💫🥰
@@Bezuidenhout474 watch the other round loaf video I have listed in the description. It has more details as well for beginners.
Thank you! This is one of the best instructional videos I've seen! Every time I think I want to do sour dough, I get freaked out on the next step! I can't wait to start my starter again!
Oh how exciting!!! That you for the feedback and your kind words! Reach out anytime you need help!
I made that exact comment about you not speaking during your shaping very late last night - then this morning this video popped up and I had to double check the date you recorded it!! I read through several comments from that last video and did not see anybody complain the way I did lol! Sorry!! 😢
Thank you so much for going to the trouble of doing this video with added instructions and information! I'm newly retired and I sure wish that I could get to the point where I could sell bread. It's been months of trial and error with my starter but I believe it's now a good, strong starter. My son named it Dosie Dough!
I love the name Dosie Dough that is such a fun name. I understand about the comment and so glad you found this video filling in the gaps of instructions. It takes practice so just stay with it and you will have it down in no time.
@@BootsandBountyHomestead 😊 looking forward to more videos from you!
It was a great video. This is my second video of your. You are doing great girl!😁
@@jeannehelmick5682 thank you! Welcome new friend!! 😄
I love your tutorials!!! You go girl!!!
Thanks so much 😊 I love hearing feedback so I can make sure everyone is following along as best as they can. I want everyone to be able to make their own bread and be happy with it.
How do you dry your sourdough starter. Love your accent. I’m from Dorset in the UK.
@@valworledge8460 I have a freeze dryer.
And thanks! I don't have an accent, you do! 🤣
Wow! Pretty cool, looks good Kacy. Looks delicious, enjoy!
Thank you Debbie!!
Thank you so much for your great instruction.
You are so welcome! Thank you for watching! If you need even more details on sourdough bread, check out the other one I have linked in the description.
Looks scrumptious! I can almost smell it through the camera lens
Good! 😂
How long do ferment in the fridge
@@joybennett4971 it's just two hours. The last bread video I did had a lot more details if you want to go and watch it. If you need the link, I'll share it, but it's the one I posted on May 10, 2024
Nice ❤😊👍🏼
Thanks 🤗 Love showing thisethod to make it. Thank you for watching
Congrats
I’m gonna try this recipe! Great tutorial! 😊👍❤️
Hope you enjoy! I know I did lol. Thanks for stopping by!
Thanks for the recipe Kacy ❤
Thank you Jan for stopping by!
looks delicious 🍽 I love sour dough bread
Thank you !!
I thankyou
Thank you for stopping by!
Made 4 loaves and each one turned out great! Thank you❤
Wonderful! Thanks for sharing with me!
Great video Kacy gtsy been awhile hope you'll are doing great ❤😊❤
Hey Debbie R!! GTSYT!! We sure have been missing everyone! Live coming soon! Thank you for stopping by. We've extremely busy as it is that time of year 😜
1 Sourdough Sandwich loaf
125 g SS
362.5 g water
12.5 g salt
500 g flour
yes. it's typed out in the description for one loaf and two.
Hi, hope you’re doing well. Do you ever freeze your sourdough bread? If yes, can you give me tips on how to do it. I’ve googled it n they say it’s not a good idea. To do it.
I have not because I only make enough for what I need or for event shows. I'm sorry I can't help with that!
@@BootsandBountyHomestead no problem. Thank you for taking the time to answer. Really appreciate it! ☺️
@@elidafranco893 anytime! Thanks for reaching out!
@@BootsandBountyHomestead ❤️
Yum. Thank you. ❤
That’s the hard way! You need a stand mixer and leave out the hand mixing and folding just use the stand mixer do all the kneading! It’s a game changer 😊
@@joanshealy1662 I do with regular yeast bread but not my sourdough. I don't like to because I like to feel it. I'm just trying to teach newbies simplicity of learning the dough in the beginning and not totally by all the rules of it taking "days and days" lol. It's an informational, confidence builder video.
I have a commercial mixer you see in the background. I personally mix the dough in the mixer for 5 mins, then rest, then stretch and folds x 2 hours by hand. I like to build my gluten slowly so I don't over do it and break the gluten. I can feel when it's ready. You can't tell that in a mixer unless you check it often, (but then I'm still standing over it more often whereas I can walk away from doing it by hand), and once it's broken, it's broken, you can't undo it. It's not like mixing regular yeast dough.
How long do you mix yours for in the mixer? And how do you know when it's done? I see micro bakeries doing it with the big floor mixers for a bit, then fermenting overnight in tubs, then coil folds, but they don't go into detail on mixing times.
I know when it's no longer sticky on my hands, it's ready. I can feel the resistance when it says enough is enough. Lol
@@BootsandBountyHomestead I mix all my dough recipe and let the stand mixer knead with a dough hook for 8 to 10 minutes for one loaf recipe until the dough is smooth and elastic and easy to handle just by sight you will know or else try out the window pane method I have never failed with this stand mixer method and then I put the ball of dough in a bowl covered on the counter for about an hour and then put it in the fridge overnight and in the morning form the loaf and proof then bake and it’s a beautiful loaf of bread! I feed my starter in the early afternoon to let rise on the counter as I keep my starter in the fridge all the time with just about 50 grams and then add 50 grams flour to cover the wet starter and don’t stir it in it’s just keeps it dry until ready to use then add the water and it rises very well on the counter since I don’t bake bread or rolls but maybe twice a month
@@joanshealy1662 that's all I do too. I only bake for shows or TH-cam videos lol
That's what I figured you did. I've never tried it.
@@BootsandBountyHomestead what part have you ever tried? The dry starter or overnight ferment both are great time savers for baking loaf bread or rolls and milk instead of water makes a tender soft bread
@@joanshealy1662 yeah I've done most all that, I've just never used the mixer to knead my dough because I don't want to. I enjoy the process.
The whole point of my sourdough videos is to do it to where you don't have to rely on popular conveniences, but the need to learn the dough as well.
thank you for sharing, is your flour presifted
No it's not, that's why I weigh it. The weight won't change with it being sifted or not. You only worry about that if you are using measuring spoons/cups versus weighing ingredients. Being sifted or packed will determine how much you measure out in cups and that could be a HUGE difference!
Is it possible to fermentation at room temperature instead of fridge raise?
@@JenniferYan-or9vn yes, that is called bull fermentation. It starts as soon as you mix the starter in with the dough. The fridge part is called a cold retard. There's not much fermentation that happens during this stage, it's kind of a "pause" button for the process. The fermentation happens when it sits out at room temperature. Go watch the video prior to this with the round bread picture. It gives more details
Do I need to coat my bread pan? I always have. Or do you have a special pan?
I have various pans and I usually spray them to prevent sticking even though some are non-stick
I don’t have the special metal pan with holes in it. You mentioned a glass pan. Can a regular metal pan that you would normally use for meatloaf or banana bread be used?
@@judyschutte9016 yes, any loaf pan is fine.
@ thanks for your quick response. My dough is resting now for 2 hours!
@judyschutte9016 nice!! Good luck 🤞🏼
Bread turned out great. My husband said use the recipe again! Do you spray your loaf pan before placing dough inside the loaf pan to help release the hot loaf? I had a couple of spots that I had to use a knife to release it.
@judyschutte9016 yes but it also depends on the pan. Mine are nonstick stainless but I still spray a little. Sometimes the condensation will make them stick a little after they come out.
So glad to hear they turned out great!! 😁 Thanks for letting me know!
Hi I enjoy your videos so much. I have a few questions. How many times can you usually use that razor blade before it dulls? Also when I do the sourdough I have bits of dough stuck everywhere even on the faucet where I put my dishcloth. How do you get that sticky dough off things? Thank you.😊
I don't know about the blade, I'm still using mine 😂
Wash everything while it's still "wet". Once it dries, you'll probably need a razor blade.
My daughter is like that, she's gets it everywhere. Me on the other hand, I try my best not to. I wash/rinse as I go and try not to touch anything 😂
Very hot water😊
Instead of putting the formed dough in the frig overnight, can i just let it rise on the counter and then bake it? Thanks
Sorry i meant can i delete the 2 hr rest in the frig? Just let rise in pan to rim (on the counter) and then bake?
Yes, as long as it isn't too warm and overproof.
Thanks so much for your quick response yesterday. I was in the weeds trying to get the bread baked by 11pm. Anyway this was my first attempt making SD. I had made a starter almost a month ago and have been feeding it but was pretty nervous about finally baking a loaf. I used Hayden bread flour (ancient grains) but didnt deviate from your formula. I so appreciate you filming a very detailed video, which i followed the whole way. Thank you, carla 🥰
@@carlawest9915 you are very welcome!! Thank you for your feedback! Blessings to you and your family!
During the 2 hours in the fridge listed in the video, can i leave the dough in the fridge overnite instead?
And i have just standard loaf pans. Will they work as well, or should i use 1 loaf pan and then a mini loaf pan? Im going to try this recipe today. Thanks
@@PVento yes, you can leave it in the fridge up to 3 days. The black one I used is a 9" loaf pan, its just square and not slanted like the glass ones.
I just did this video because people were asking if they could use it as a loaf recipe, which you can, but it's still like artisan quality, more crunchy than soft. It really needs some fat to be a softer sandwich loaf, IMO.
I have another sourdough sandwich loaf video that is better than this one if you'd like to try it as well.
Or you can do the brioche bread as a sandwich bread. Lots of options.
I would prefer myself to leave this one as an artisan loaf instead of solely a sandwich loaf, my preference, but try and see what you think!
@@BootsandBountyHomestead thank you!
After you feed your starter the night before, do you put it in the refrigerator immediately until ready to use?
No ma'am, unless you are done using it at that moment. The fridge is a "pause" for your starter. If you want it to be active and bubbly for the recipe, leave it out. You can use a starter for an "active" recipe when it's been fed the last 12-24 hours. They don't have to all be "at peak". I only put mine in the fridge when I'm done using it, until next time. If it's going to be a while before I use it again, say more than a week, I go ahead and feed it before I put it in the fridge so it has something to eat while it's dormant
Thank you!
Instead of push pull and tuck can you just stretch ot into a square and roll it.
You usually stretch it, fold it in thirds, roll it, then push and pull, like I showed in my last bread video. As long as you can get the skin tight enough, you can do whatever you want!
@@BootsandBountyHomestead thanks
Hi why can't you just say cups
@@barbaratankersley7117 I haven't converted it yet. The measurements are not the same weight vs cups because of the flour being compacted vs sifted.
@@BootsandBountyHomestead Weighing, everything is just not the way most people work in their kitchen. You know, it's just simple as that
@@barbaratankersley7117 oh yes, I know. Understandable. I just haven't converted it. You can Google it and it will tell you, but it may not turn out exactly right. You'll have to try it and see what works best for doing it that way. It'll be trial and error, esp with the seasons.