@@lisal3645 I’d check for a TH-cam video on “How to begin a sourdough starter.” You can grow one or get part from a friend- either requires feeding and basic tending. It’s doable 👍🏻
@@marthaross6301 thank you for answering. I don’t know anyone with a starter which is why I asked and couldn’t think of anyway else to get one. So thank you for your suggestion I will definitely do that. 😀
80 g sourdough starter, 8 gr salt, 300 gram water 350 g white flour 50 rye flour. Wet a tea towel let it rise for 30 min then stretch the dough. Then leave it for 8 to 10 hours in winter. Pull the edges into a ball. Put it in a bread basket and put it in the fridge for 1 to 24 hours. Preheat oven 250 celcius with cast iron pot for 45 min. BUT BAKE IT ON 220 degrees. then put the bread in: 35 min with lid on, 15 min without lid.
@@MissN1905 The recipe would almost definitely be referring to bread flour but you can use AP flour, the difference between them is just the protein content of the flour. Bread flour has more protein (gluten) meaning that it will have a more chewy texture/ have more oven spring and will have more bubbles ( the bubbles or holes in bread are caused by expanding gasses in the dough as it cooks, so the more the dough can stretch the more it can hold them in) where as AP has less protein, you may have to adjust the recipe to include a bit more flour if using AP, but a good test is once you kneaded out the dough stretch it out till you can see light through it without the dough tearing, otherwise the gluten isn't developed enough and you may need a small amount more flour/kneading to get a good end product. The only flour I wouldn't reccomend using for making bread is cake flour as it has the least amount of protein meaning the end product will be much denser than you may want. Hope this helped somewhat even if was probably longer than was needed lol.
Hi Mary C I did my first SD loaf this morning. I started with an 80 year old starter. I followed your recipe. I fed the starter Wednesday. I started mixing Friday morning. Finished the folding and left it for 10 hours. Then in the fridge for 8 hours. I got up at 6:30am Saturday to preheat the cast iron pot in the oven. Used Rice flour then a fine Spray of water. 35min with lid on then 20 min with the lid off. WOW. this was so good and the aroma. 90 minutes later at 10am with butter, Vegemite and a cup of tea. Outstanding. So rewarding. This will be my weekly bake now. 8 out of 10. I did not add enough starter. Only 60g. Plus my folding needs to improve. You make folding look so easy. Thanks for sharing. It was a fabulous 1st up loaf. Regards.
@@sorcery777 it seemed to be ok. It was in the oven for like 15 mins on 220F. When I turned up the heat it had a little oven spring. So not all was lost and still tasted good.
I revived my long suffering sourdough starter from the fridge to try this recipe because I couldn't believe how easy it seemed. happy to report it produced the most beautiful and delicious loaf I've made in ages! thanks for the method :) ❤️
I finally made it! I started with the sourdough starter that was a whole journey itself I can’t believe I complimented at first but I also learned a lot. I made mistakes and it was so worth it bcuz I can help someone else if they end up in my last situation. Now that I have this overgrowing sourdough starter I need to make bread lol 😂 I don’t have any iron pan nor do I have a Dutch oven just some nonstick pans. But that won’t stop me I am willing to make it work just like many other people have with out any of the fancy tools! I get pay Thursday then I will go hunt for a Dutch oven but I am off tomorrow Wednesday and I must try it and give it a try to the experience! You got this! My future sourdough family.
My first and forever recipe!! Comes out delicious every time! I use a crockpot pot covered with a baking sheet instead of a Dutch oven and it comes out delicious. Also I find that less time in the fridge makes it easier to score intricate designs rather than leaving it overnight. Thank you Mary! ❤️
Thank you for posting this because I've been trying so many different things to bake my sourdough in and they haven't gotten good oven spring. I'll try the crockpot!
Is there some reason why you don't use the crockpot lid? Rubber handle? Is it okay that a baking sheet over the crockpot doesn't seal like a fitted lid would? 🤔
For everyone who wondering what is this starter, in other words it is leaven (pre fermented mixture of flour and water you mix flour and water in close container for few days and mix every day) her's quite thick so i guess it can be "biga leaven"
In all her videos she uses a poolish (1:1 ratio) starter It’s thick likely because she probably fed it very recently. The older it gets, between feedings, the more liquid it becomes because the acid and microbes break down the flour
MARY! Thank you girl! I have been trying for months to get a good loaf. This recipe was so simple and I finally produced something beautiful. Just ran out into the snow to get my husband to come look at it. Thank you ❤❤
Finally. I must've tried and failed with over a dozen highly complicated sourdough bread recipes. This is so much easier than folding every 1-1,5 hours and taking up my entire day. Now I can just prepare this before I go to bed and have fresh bread the next day. 🤩
I am a bread making noob and used your summer starter making video + this video to make my very first sourdough loaf. Thank you, Mary! I am still amazed that I did it!
Dropping into the low 20s tonight, in Florida! I’m attempting to bake a few loaves for family on Christmas so going to give this a test run tonight since I’m used to baking in shorts and tee shirt weather. Love how you keep things simple!
I used a mixture of bread flour and all purpose and the dough was really wet but nothing a confident sourdough enthusiast can’t handle. Turned out great
I find using a stand mixer and dough hook for first mix great. Then straight into my cast iron Dutch oven with lid into oven with the light on for warmth gets the first double size proof quicker. Then quick shape and back in for second proof. Bake time . One mix bowl . No mess easy quick proofing and clean up .
My dough is super wet comparatively - even following step by step. I wonder if it’s to do with climate? I’m in England. Maybe I need to play around with less water/more flour?
Thank you for showing a good shot of your starter. I’ve been trying to see what the consistency is supposed to be like but a lot of videos don’t really give you good look or description. Now I know that mines a good consistency 😊
Could i substitute the rye for regular flour? This looks delicious! I’ve just started making sourdough this week, my first loaf came out great but my second was really dense (but still good flavor and crust) I can’t wait to try your recipe!
I just started my first loaf! It smells great, now waiting for the 8-10 hours. I don't have a Dutch oven but I have a flat circular metal pie sheet and an old metal rice cooker pot to close it. I hope it will turn out great, God willing! 😊❤️
@@lindseyhiccups no. That’s not what sourdough is. Sourdough is made using sourdough starter which is fermented flour and water. You don’t add separate yeast to it. You use the yeast that naturally occurs from the fermentation process.
Thank u for being straight to the point im finding my add brain is struggling to take in the info when people add bits and pieces of different information history and advertisment all inbetween directions , its complicated when im just new learning somthing. might just be me but iv spent a few hours today and yesterday looking for a recipe that i can follow . Thank u☺
Bonus, making bread like that is really good for maintaining your cast iron, I'd suggest when you take off the cover cast iron, just put that cover underneath the bread still inside the oven, then after removing the bread at the end, let the cast irons cool down very slowly inside the oven as the oven cools down
It’s amazing how proportions and times change around the world. In the U.K. I use 400g flour, 180g starter, 10g salt, 200g water, first proof approx 4 hrs second 24hrs in the fridge.
Alright my dough is in the fridge! My first attempt making sourdough was using Joshua’s recipe and I followed everything as best I could but it got to 10pm so I had to put the bread in the fridge early and it was a whole thing, anyways my bread was too dense and kinda gummy so THIS TIME i wanted to try an easier recipe This recipe has been going great so far! It’s so much easier and my bread rose great, I let it sit for 7 1/2 hours, it was cold today. Then I just used Joshua Weissman’s shaping method and put it in my banneton. It looks perfect!! I’m going to refrigerate it for maybe 14 hours? I want a nice sour flavor but also want a good oven spring. I’ll update on how it comes out!! Edit: Alright it’s finished and it was pretty good! It was better than my first attempt however its still pretty dense. It rose a LOT in the fridge so I think it was in the fridge for too long. However it had a really great flavor! The long fermentation time let it develop a good sourness. I’ll keep experimenting to try snd get that open crumb.
The hardest part with making starter is patience because it takes about a week to get it started, then a few more days of feedings to get it strong and healthy. Mary has videos on making it.
Timing is for winter. In summer you can do the same but more like 4-6 hours depending how warm / humid it is 💕💕
220* C or F ???
Please
How do you make the starter?
@@lisal3645 I’d check for a TH-cam video on “How to begin a sourdough starter.”
You can grow one or get part from a friend- either requires feeding and basic tending.
It’s doable 👍🏻
@@marthaross6301 thank you for answering. I don’t know anyone with a starter which is why I asked and couldn’t think of anyway else to get one. So thank you for your suggestion I will definitely do that. 😀
How do you make it with no starter
Lovely. More people should make good bread at home! Sometimes i add caraway or dill and even some cheese for extra CHOMP! 💗
Yumm!!
@@MaryGraceBreadbread 🍞
@@MaryGraceBreadbread 🍞
I looove caraway seeds on breaaaaddd ❤❤❤
How do you add dill?
80 g sourdough starter, 8 gr salt, 300 gram water 350 g white flour 50 rye flour.
Wet a tea towel let it rise for 30 min then stretch the dough. Then leave it for 8 to 10 hours in winter.
Pull the edges into a ball.
Put it in a bread basket and put it in the fridge for 1 to 24 hours.
Preheat oven 250 celcius with cast iron pot for 45 min. BUT BAKE IT ON 220 degrees.
then put the bread in: 35 min with lid on, 15 min without lid.
tysm! it really helps
Is white flour bread flour or AP flour?
@@MissN1905 it's bread flour, I use type 550 and it works fine
@@MissN1905 The recipe would almost definitely be referring to bread flour but you can use AP flour, the difference between them is just the protein content of the flour. Bread flour has more protein (gluten) meaning that it will have a more chewy texture/ have more oven spring and will have more bubbles ( the bubbles or holes in bread are caused by expanding gasses in the dough as it cooks, so the more the dough can stretch the more it can hold them in) where as AP has less protein, you may have to adjust the recipe to include a bit more flour if using AP, but a good test is once you kneaded out the dough stretch it out till you can see light through it without the dough tearing, otherwise the gluten isn't developed enough and you may need a small amount more flour/kneading to get a good end product. The only flour I wouldn't reccomend using for making bread is cake flour as it has the least amount of protein meaning the end product will be much denser than you may want. Hope this helped somewhat even if was probably longer than was needed lol.
Is it 220 fahrenheit or celcius? This is one of the few cases where its hard to tell when you know nothing of baking bread
Hi Mary C
I did my first SD loaf this morning. I started with an 80 year old starter.
I followed your recipe. I fed the starter Wednesday. I started mixing Friday morning.
Finished the folding and left it for 10 hours. Then in the fridge for 8 hours.
I got up at 6:30am Saturday to preheat the cast iron pot in the oven. Used
Rice flour then a fine Spray of water.
35min with lid on then 20 min with the lid off.
WOW. this was so good and the aroma. 90 minutes later at 10am with butter, Vegemite and a cup of tea. Outstanding.
So rewarding.
This will be my weekly bake now.
8 out of 10.
I did not add enough starter. Only 60g. Plus my folding needs to improve.
You make folding look so easy.
Thanks for sharing.
It was a fabulous 1st up loaf.
Regards.
80 year old starter?!? WOW that’s commitment must have added a beautiful flavour to the bread,
Thanks for sharing your experience 🥖:)❤
for anyone using Fahrenheit, 250°c is 482°f and 220°c is 428°f. so you could try to use those exact numbers but I'd probably go for 475 and 425
Thank you so much!
Thank you.
I screwed up… just noticed this comment.
@@SaMiChidid your bread turn out ok?
@@sorcery777 it seemed to be ok. It was in the oven for like 15 mins on 220F. When I turned up the heat it had a little oven spring. So not all was lost and still tasted good.
I revived my long suffering sourdough starter from the fridge to try this recipe because I couldn't believe how easy it seemed. happy to report it produced the most beautiful and delicious loaf I've made in ages! thanks for the method :) ❤️
1. It's summer now
2. My sister LOVES sourdough bread
3. I will make this
4. I will trick her that I " bought it"
I hope I succeed 🤞🤞🤞🤞thank you!!
she's Australian
Let us know how it goes!! :D
@@localcatnipdealer7314 oooh so season is different??
@@sookksoo9982 I will!!
@@localcatnipdealer7314 k
I’m a complete beginner that was gifted a starter. I followed your recipe and it came out perfectly airy inside and nice crust outside. Thank you!
I'm getting closer and closer to giving bread baking a go... a few more videos and I'll be at it! 😅😍
My thoughts exactly since the last 50 videos or so 😅
I finally made it! I started with the sourdough starter that was a whole journey itself I can’t believe I complimented at first but I also learned a lot. I made mistakes and it was so worth it bcuz I can help someone else if they end up in my last situation. Now that I have this overgrowing sourdough starter I need to make bread lol 😂
I don’t have any iron pan nor do I have a Dutch oven just some nonstick pans. But that won’t stop me I am willing to make it work just like many other people have with out any of the fancy tools! I get pay Thursday then I will go hunt for a Dutch oven but I am off tomorrow Wednesday and I must try it and give it a try to the experience! You got this! My future sourdough family.
Hows it coming?! 😂😂😂😅 On my 4th starter using Rye this time. 😅 The amount of time it takes is pretty much like having another kid. 😅😂
What part of the Ozarks are you from? @@ozarkmountainmomma6028
My first and forever recipe!! Comes out delicious every time! I use a crockpot pot covered with a baking sheet instead of a Dutch oven and it comes out delicious. Also I find that less time in the fridge makes it easier to score intricate designs rather than leaving it overnight. Thank you Mary! ❤️
What a good idea!!!
Thank you for posting this because I've been trying so many different things to bake my sourdough in and they haven't gotten good oven spring. I'll try the crockpot!
Is there some reason why you don't use the crockpot lid? Rubber handle?
Is it okay that a baking sheet over the crockpot doesn't seal like a fitted lid would? 🤔
This is so much easier than all those people making it too complicated! Thank you so much! I've been doing it in wrong orders too
I agree
For everyone who wondering what is this starter, in other words it is leaven (pre fermented mixture of flour and water you mix flour and water in close container for few days and mix every day) her's quite thick so i guess it can be "biga leaven"
In all her videos she uses a poolish (1:1 ratio) starter
It’s thick likely because she probably fed it very recently. The older it gets, between feedings, the more liquid it becomes because the acid and microbes break down the flour
She has a few short videos showing how. Look through her prior shorts and you’ll find at least 2 videos showing how to make a starter from scratch.
Thanks, I'm scrolling to see if there's info about this @@mandyheart8754
Thanks for sharing
Вы умничка!Спасибо вам за видео 👍👍👍👍✅✅✅✅🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷👏👏👏👏👏👏👏
Looks super professional
MARY! Thank you girl! I have been trying for months to get a good loaf. This recipe was so simple and I finally produced something beautiful. Just ran out into the snow to get my husband to come look at it. Thank you ❤❤
Excited to try👍Thank you for sharing🙏
Thanks Marianne, this is exactly the instructional video I needed!
I think, when it is quadrupled in size and is very bubbly
Thanks for sharing this. Everyone else yalks about this for 10-15 minutes what you accomplished in a short.
Finally. I must've tried and failed with over a dozen highly complicated sourdough bread recipes. This is so much easier than folding every 1-1,5 hours and taking up my entire day. Now I can just prepare this before I go to bed and have fresh bread the next day. 🤩
Awesome Presentation!😍ThaaaankS deeply foR sharinG your fun recipe!✌🤓🙏😇🌹🌞🌹🍞🥖🥐🌹☕🍵☕
The thing I love about bread is how beautiful it is 🫶
Finally! Someone who tells me how long to wait to bake after taking the dough out of the fridge
The very best and most soothing cooking instructions ever have I seen.
Just made my first-ever sourdough loaf following your video, and it was great! Thanks for the help!
Wow! That looks great!!!
Gorgeous bread & your voice is so easy to listen to
I am a bread making noob and used your summer starter making video + this video to make my very first sourdough loaf. Thank you, Mary! I am still amazed that I did it!
Dropping into the low 20s tonight, in Florida! I’m attempting to bake a few loaves for family on Christmas so going to give this a test run tonight since I’m used to baking in shorts and tee shirt weather. Love how you keep things simple!
I used a mixture of bread flour and all purpose and the dough was really wet but nothing a confident sourdough enthusiast can’t handle. Turned out great
Your voice is so relaxing 😭😍
making sourdough bread from scratch is literally on my bucket list
Just made my first loaf of sourdough using this recipe and it is amazing!! Thank you!!
Thanks Mary. I’ve been struggling with the baking side of the cook. Ill be trying this tomorrow!
Thank you for sharing
I find using a stand mixer and dough hook for first mix great. Then straight into my cast iron Dutch oven with lid into oven with the light on for warmth gets the first double size proof quicker. Then quick shape and back in for second proof. Bake time . One mix bowl . No mess easy quick proofing and clean up .
And the fridge step?
Yesterday it was 39°C. That 8 hours would have been interesting to see what would happen. 😘
Followed this recipe many times without fail!
Beautiful! 😍 👏 🍞
Simple to the point I love this thank you !
Lovely!
I love bread, this looks delicious 😋
You’re appreciated Mary!
My dough is super wet comparatively - even following step by step. I wonder if it’s to do with climate? I’m in England. Maybe I need to play around with less water/more flour?
I have the same :(
Does someone have tips/advice?
Thank you for showing a good shot of your starter. I’ve been trying to see what the consistency is supposed to be like but a lot of videos don’t really give you good look or description. Now I know that mines a good consistency 😊
So easy! Excited to try
Girl, thank you for keeping it simple. I’m new at this and your video short is perfect!! ❤️
Blessings!
Looks so Good😊
Looks so good. 😮
Gonna try today, wish me luck🎉 tnx a lot for your recepies
Thanks mary! After watching many videos now I come to know essay method for the bread. ❤
Thank you Mary!
Will definitely try it ♡
Did it go well???
Could i substitute the rye for regular flour?
This looks delicious! I’ve just started making sourdough this week, my first loaf came out great but my second was really dense (but still good flavor and crust)
I can’t wait to try your recipe!
Im wondering this too
i did it w all purpse and it turned out good. doing it w bread flour now
Thanks!
Recipe works well, have done it 3 times now
I just started my first loaf! It smells great, now waiting for the 8-10 hours. I don't have a Dutch oven but I have a flat circular metal pie sheet and an old metal rice cooker pot to close it. I hope it will turn out great, God willing! 😊❤️
Trying this after not having made sourdough bread for 4 years, hope it turns out good. The dough was super easy to make. So far so good.
Awesome video, impressive that you fit everything in 60 seconds
Wow✨
OMG this is amazing
Thank you for making this recipe so simple. ❤
Looks amazing! ❤️
Oh my gosh that looks amazing!!
Beautiful bread!
For those wondering what this process is called, look up "autolyse dough"
Thats looks amazing
IVE BEEN LOOKING FOR THIS TY 🖤
I want to try this! Thanks for sharing :)
YOOOOOOO look at that oven spring... I wish I could do this with my starter ":D
Nothing like baking in cold weathers😍
That was the cleanest scissor glide ever
That oven spring is insane
I live at a high elevation so this is going to be interesting. Going to have to make a few tweaks for sure.
Same here. I wish there were more creators on here sharing their high altitude adjustments
Looks awesome
Thank you! 💕
Can you please post to how to make a starter and it's process to 1 week to making a bread
Add yeast
There are some really good recipes online of how to grow your starter.
@@lindseyhiccups you don't add any yeast, starter uses the wild yeast that is in the air.
You most likely need more than a week for it to be ready for bread.
@@lindseyhiccups no. That’s not what sourdough is. Sourdough is made using sourdough starter which is fermented flour and water. You don’t add separate yeast to it. You use the yeast that naturally occurs from the fermentation process.
Thank u for being straight to the point im finding my add brain is struggling to take in the info when people add bits and pieces of different information history and advertisment all inbetween directions , its complicated when im just new learning somthing. might just be me but iv spent a few hours today and yesterday looking for a recipe that i can follow . Thank u☺
Awesome ❤
Mary I love your videos!!! Can you make more please??? 😍
You make it look so easy
Trying this now!
Yum!!
And the sourdough starter?
Bonus, making bread like that is really good for maintaining your cast iron, I'd suggest when you take off the cover cast iron, just put that cover underneath the bread still inside the oven, then after removing the bread at the end, let the cast irons cool down very slowly inside the oven as the oven cools down
This is my recipe too! ❤ it'll be my first time making it in winter weather ❄
👍👍💯💯
Does the water need to be tempered or just regular water?
Will try to make
Thank you!!!
Nice
Highly reccomend ‘culinary explorations’ vid on sourdough it’s super good and works every time! Almost the same as this one but a full vid :)))
We love you 😍 you are amazing 👏 ⚘️ ❤️
It’s amazing how proportions and times change around the world. In the U.K. I use 400g flour, 180g starter, 10g salt, 200g water, first proof approx 4 hrs second 24hrs in the fridge.
Alright my dough is in the fridge! My first attempt making sourdough was using Joshua’s recipe and I followed everything as best I could but it got to 10pm so I had to put the bread in the fridge early and it was a whole thing, anyways my bread was too dense and kinda gummy so THIS TIME i wanted to try an easier recipe
This recipe has been going great so far! It’s so much easier and my bread rose great, I let it sit for 7 1/2 hours, it was cold today. Then I just used Joshua Weissman’s shaping method and put it in my banneton. It looks perfect!! I’m going to refrigerate it for maybe 14 hours? I want a nice sour flavor but also want a good oven spring. I’ll update on how it comes out!!
Edit: Alright it’s finished and it was pretty good! It was better than my first attempt however its still pretty dense. It rose a LOT in the fridge so I think it was in the fridge for too long.
However it had a really great flavor! The long fermentation time let it develop a good sourness. I’ll keep experimenting to try snd get that open crumb.
Lovely sourdough bread. I have try to make sourdough bread, but failed 😞
I can sleep to the sound of crunch from that bread's crust
Thanks ❤ I hope a can do it ❤😊
I love sourdough
Im not drooling, you're drooling 🤤
Looks good but I don’t know how to make the starter lol
Add yeast for sourdough bread :)
@@lindseyhiccups let me get this clear. To make starter, I use a piece of sourdough bread and add yeast and water and let it sit for a week?
@@leads823 to make starter just put flour and water in a sealed jar and feed it everyday
The hardest part with making starter is patience because it takes about a week to get it started, then a few more days of feedings to get it strong and healthy. Mary has videos on making it.