It's sourdough bread with instant yeast, what's misleading in the title. It could be more misleading when I wrote sourdough bread recipe but it shows on the crumb and bread alone it has yeast. Look around you there's tons of videos like that. Is this a sin? are you putting us in jail?

Thank you 😋

hi there! make sure you add and mix the salt good enough with the dough, it's normal in the beginning the dough will stick to bowl while mixing, just scrape the bowl, and let it rest for a while, and mix it again. Don't forget to wet your hands too while mixing it will help. The oil it's not important.

@@loripie thanks

@@MartabakGurih no problem 😉

Thanks so much! 😊

minsan nagpapahinga din sis ❤️

thank you so much 😊

thank you so much 😊

I used the great value. Isn't that way too high? King Arthur All purpose (organic) was 11.7%

@@loripie I just checked the packaging 4 grams protein /30 grams , that would be 13.3%. if I got it right.

@@leacruz7311 correct.

@@loripie I don't know. I haven't tried using it for sourdough.

thank you 😊

Thank you, I appreciate it! ❤️

hello Annie 😊 thanks a lot 😊

Thank you ❤️ I'm glad you like it :)

Glad you enjoyed, thanks a lot 😊

good morning, I'm glad to hear that. Yes of course you can, go for about 350grams of flour, 70% to 80% hydration, and go from there. Have a good day :)

Thank you! You too!

thank you sister 😊

tama ka dyan kapatid, kung ano trip mo sa adobo mo keri lang.

It is! thank you 😊

Always.. thank you po ❤️

I'm so glad! Thank you :)

thank you sister :)

50% rise, (I eyeball it), also it will depend how long my sourdough starter can take on fermenting the dough.

@@loripie Thank you for an important detail.

@@horserun2551 Thank you!

Thank you sister :) I appreciate you ❤️

William you're right, for sure everyone knows its not real sourdough, (in this video) but the purpose of making/adding the commercial yeast is to fasten the bulk fermentation time in the sourdough process. I understand, because I make a real sourdough bread too (no commercial yeast) have a good morning :)

I'm so glad! Thank you so much :)

For sure you missing home..thank you for stopping by :)

@@loripie I'm new in SD baking, could u please do a video how to feed the starter and how do we maintain it, do we have to feed it everyday ? what if we only bake 2-3 days/week. Where do we keep the starter, outside or the fridge. I feel like all ur videos easy to understand. I hope u could help who are a newbie into SD baking like me. Thank you so much ~~~ Love from Vietnam

@@niniedmax2578 Hi Nins, what I do is that, I have a small jar ( recycled jar) I only keep 2 grams of old starter and feed it sometimes 1:4:4 ratio or 1:2;2 ratio that way I don't have a lot of discard, if you sourdough is still young I keep them on the counter and feed at least once a day. If your starter is a year old or more than that then I keep it inside the fridge, and when it's time to bake, take it out and feed it at least once and make sourdough starter to bake with. I hope this helps.

Thank you so much!!

That's what we all hope to do. Thank you Jesica ❤️

It does.. and thank you. have a good morning ❤️

Don't forget to rest and enjoy your morning :)

good morning! you too 😊 thank you so much ❤️

a good sourdough helps you poop

real sourdough bakers will appreciate those holes

thanks a lot ❤️

thanks a lot. I do use cornstarch nowadays, doritos wow, I need to try that :/

@@loripie It is absolutely great. Try it. I mix with cornstarch, until the doritos look like they're covered with some snow. You can also mix parsley flakes in. Takes seasoning out of the equation.

I’m glad your family love it. Thank you and I appreciate you. ❤️

I thought about it, but I sampled 3 dough, the video would take too long if I had to include the scoring, I just did a simple slash for all three.

@@loripie Does a really high hydration dough hold shape after the fridge,I just wanted to see how it looks like right after out of the banetton.

@@elenikivranoglou2056 if you watch the video esp on last dough 10:58 - 11:01 its a little flat on side. But as long as you gave enough enough folds and you ferment your dough, (enough time) the dough will bloom when you bake.

thank you so much ❤️

Good Morning, I only do one loaf at a time, (as for my experience) once I gave the dough enough folds and enough time to ferment then I do not need to preshape. I think preshaping is necessary when you make big bulk of dough and cut them into little pieces.

👍🏻😉

Good Morning, I’m glad to know that. Thank you and I appreciate you ❤️

Maraming salamat ❤️🥰

Good morning! I'm glad they did, and I'm happy you like it. Thank you so much ❤️

Thank you so much ❤️

I'm glad you like it! thank you so much ❤️

You'll be fine, enjoy your first loaf ;)