15 Mistakes Most Beginner Sourdough Bakers Make

Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
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Sourdough Recipe
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
Follow me on instagram at @lifebymikeG
All Music provided royalty free by Epidemic Sound and Blue Wednesday

[@fellforthesharks1]

I can’t believe this man just had me so engaged for a 20 minute video on bread

[@Handletaken4]

He’s pretty much the ideal spokesperson.

[@shatabdibiswas7309]

Even I realized that the video is 20 minutes long just after finishing it. Not regretting.

[@ljl2254]

That means you are insane. See a doctor.

[@prilaarizki3691]

And I am not even into baking

[@youngchunder5076]

Bread is real it make sense to me! Makes a lot more sense than a lot of things people are into.

[@agent00beauty21]

the only video i've ever watched from this channel, yet i somehow deeply trust this man with my life

[@garyskinner2422]

Well he's a mass murderer so be careful, he lures people using the fresh bread smell

[@threadedwithwit]

Ha! Very cute comment!

[@phlosen7854]

@@garyskinner2422 No regrets :)

[@Im_using_your_moms_log_in]

Staff of life, sister.

[@12346unkown]

Brad Howell SIIIMP

[@DarkEnergyStudios]

Honestly I feel so lucky to have run across your sourdough mistakes video so early in my sourdough journey! Gotta be one of the very best videos I’ve ever seen on KZbin. Looks like your entire collection of videos are also well worth my time. I don’t comment often, but I was compelled to this time. Thank you! Dale

[@noahmarino4012]

I love the format of this video where you provide tips but they are chronological in the process of actually making sourdough !

[@Kakkarot22]

you forgot the cardinal rule of breadmaking, always make 2 loaves, one for the irresistible urge to eat it hot. one to let cool properly

[@Anna-tc6rz]

We always eat an entire loaf when it's hot then the other loaf over a week lol

[@Conmezzo]

😀🤗🙌

[@raelastander2346]

My aunt made homemade bread for the family every week when I was growing up. 6 loaves, 5 to get us through, the last would be sliced up hot, slathered in butter, and she would throw the lot of us outside to enjoy our treat. One of my favorite childhood memories.

[@roxannemoore351]

Actually he did make two loaves...he just baked only one...😊

[@davidcrawley9479]

@@Anna-tc6rz You can let your second loaf last for a week? I am afraid it seems that no matter how much I make it disappears ina day or so. The first three weeks in quarantine me and my wife trimmed up, my six pack returned and my wife started talking about my "quarantine body" but since I started making sourdough bread it seems that things have gone in entirely the opposite direction.

[@orioltorrell]

After half a year of trial and error, I think I mastered sourdough baking. Two things that I realized: You can make perfect bread with low hydration doughs (63% for me). The second thing is that you don't have to feed the starter everyday (once it's already strong), in fact I keep mine in the fridge and I only feed it when I want to make bread.

[@alexmarie960]

Thanks! I really want to try this but the feeding each day is putting me off. I watch another video that said once is healthy and active after 7-10 days of feeding you can keep it the fridge and take it out to feed the day before you want to bake a loaf. That sounds ideal to me!

[@SarcastHandleNotAvailable]

@@alexmarie960 you can, just cover it so it doesn't dry out on the top and be prepared to find some liquid on top that will smell of alcohol and vinegar. drain it out, mix in news stuff etc. - just don't let it go completely off and have unwanted bacteria move in.

[@kimwatts6338]

Where I live and they type of flour I use the hydration varies greatly especially depending when it in the year it is.

[@CobaltContrast]

I saw a video during covid that showed that you feed it every day if it's out in the open. You can feed it weekly in the fridge. If you forget your starter for a month it will go black.

[@orioltorrell]

@@CobaltContrast I have not used it a couple times for 3-4 week periods and it is true that it develops a slightly black acidic liquid. In that case, just discard the liquid and feed it a couple of times, and it will be back to being active and healthy.

[@Austin-mc3tp]

I’ve been frying my discard like your first tip and it’s been soooo delicious! I personally put “everything but the bagel” seasoning and sesame seeds and some cheddar/Mexican blend cheese. Then I put some Honduran cream (could use sour cream or Mayo but this stuff is better) and some lime Ponzu sauce. It’s fire!

[@dustinpaff]

Mine is coming out really really sour, I know its called SOURdough, but is yours really sour as well?

[@suzannenichols6900]

Thanks. I'm really just trying to get back in the sourdough because the first attempts sort of discouraged me. Baking with a little bit of yeast got me back into baking bread. And so, I still intend to make great sourdough bread. I just haven't understood the discard part. And some people say you don't ever have to discard. But I have those very seasonings and that same cheese, and I have a nice bubbly starter going, so I'm going to do this tomorrow.

[@sthenotheG]

@@suzannenichols6900 Basically the discard is to avoid ending with a ton of sourdough, since you have to refresh it with the same weight of dough you have at that moment, so you start let's say with 50gr, but next day you'll have to add double the amount. And since you're not using any of it while it's forming, it just goes on and on. I'm not in favor of throwing all that goodness out in the least. And I'm glad there're lots of recipes already that use sourdough discard, because you can actually make lots of really yummy things with it.

[@ginabena1803]

I have been making bread for years and it was fine. Followed all this advice and made the best bread my family have ever eaten. The crust is amazing, the crumb is perfect and it was so straightforward but upped my bread game by about a thousand times. Thank you.

[@dbw2021]

Duuuuuuuuuude, I made two loaves following a different recipe that didn't detail the actual technique and they turned out doughy and dense, then I followed this video's technique and the flex guide and got two perfect, aerated, crispy loaves! Thank you so much! 🍞🥖

[@MathasiaJ]

Technique is more important than formula by miles

[@pamelaremme38]

I am a seasoned traditional bread maker and I found that the biggest mistake people make with bread is they use too much flour. Starting with a wetter dough makes a huge difference. I can't wait to make sourdough.

[@FucU4ever]

Where is this flex guide ? He mentioned it but I dont see it anywhere

[@suran396]

​@@FucU4everdid you find it? You have to click on the link he points at. I found it yesterday, so it's still available

[@JulienTJ]

Sourdough bread tips 🍞: 1. 0:46 Healthy/active sourdough starter 2. 3:47 Autolyse your bread 3. 4:45 Use bakers percentages 4. 6:04 Lower your hydration level 5. 7:32 When to use your starter 9:08 Support the channel 6. 10:18 Stretch and Fold process 7. 10:50 When to finish working the dough 8. 11:28 Let the dough proof on your schedule 9. 12:58 Ratio of dry to sticky 10. 14:14 Generously flour your banneton 11. 14:44 Find your way to shape your dough 12. 16:39 The no-fail poke test 13. 18:27 Baking trays prevent burnt bottoms 14. 18:54 Go off based on color, not time 15. 19:48 It's ok if you fail miserably

[@pinkychang]

Thanks the the timestamp! :)

[@andygrant6751]

This is awesome - thanks!

[@ToraJutsu01]

This comment should be pinned!

[@healthyherbalist8376]

Julien Dodokal for step 14, roughly how long do we keep it in (when should I start checking the color? Another 20 minutes ish?

[@67Marusya]

Did I miss the Autolyse time length? How long!? Thanks

[@andreasnyder6754]

I recently started my sourdough journey. This video is the only instruction I’ve had. Mind you, I watched it over and over and over again before I made my first attempt but I have not had one fail in my six attempts. Today’s loaves were the best yet and I think it’s because I finally incorporated the knowledge. My friends are incredulous at my results in such a short time. I share your video with anyone who asks. Thank you for being so thorough. You clearly have a passion for this.

[@bukguy2]

I just tried my first attempt and it was a huge FAIL! I have no idea what I did wrong. I’m thinking I didn’t use the starter at the right time. 🤷🏻‍♂️

[@suran396]

​@@bukguy2have you tried again? I am on loaf 6, and each o r has been different. #3 was the worst. It might have had something to do with a tree and electricity going tits up just as I had the oven preheated and was ready to move my dough from the proofing basket. I ended up putting g it back in the fridge for half a day until the electricity was back, and then I forgot to score it. My best so far was probably the one right after that, #4. It may have been perfect. This one I made a huge change....I am afraid I am ruining my ceramic Dutch oven with these super high Temps, so I am using a slightly smaller cast iron one. It's in the oven now. We will see!

[@loulouwaters9050]

This was sooo helpful 😢! I started baking at home and my first time, I freaked out when the dough turned out sticky😭. This video was so helpful. Thank you ❤

[@coolpinkone]

This video changed my bread in a huge way. I have been making what I thought was ok enough sour dough for 8 years!! I couldn't get it right. I made a loaf last night with these tips and I am in shock and it is the most beautiful bread I have ever seen.

[@laurabernay]

Toni Gomez That gives me hope thanks!

[@PoulWrist]

@Kathy Childress Grams are so easy, though. It's just a scale of 10. 1g, 10g, 100g, 1000g, etc.. So easy. Not like "cups" which are like 233,7g or something like that. Or ounces, which can be fluid or solid... no, grams are pretty close to perfect. Translates perfectly to liters as well, as 1g of water is 1 milliliter, or 1 thousandth of a liter. Just like it's one thousandth of a kilo.

[@pelicanoslocos]

@@PoulWrist Metric system is the best thing.

[@fredstratton2841]

@@PoulWrist yes and grams is more accurate providing more consistent results

[@jenniejohnson8892]

Toni Gomez how long do you stretch and fold the dough for?

[@kevinwoo8593]

Mike, this is a great video. Thank you! 0:54 establish starter health/activity 2:22 fry up sleepy starter instead of discarding 3:50 autolyse before adding starter 4:49 use baker's percentages 6:10 lower hydration level 7:38 when to use your starter 10:34 stretch and fold, don't knead 10:55 when to finish working the dough 11:41 customise dough proofing around own schedule 12:32 download guides if you like 13:01 ratio of dry to sticky 14:20 generously flour banneton 14:46 No single perfect way to shape your dough 16:42 no fail poke test 18:35 use cold baking tray to prevent burnt bread bottom 19:06 use colour instead of time to judge cooking duration 19:53 it's ok to fail

[@Dipp182]

Not all heroes wear capes!

[@zezty4295]

Thanks alot. This comment should be at the top.

[@058467]

Love that you didn't throw out the starter and made good use of it!!!!! Best video I've seen on making sourdough bread!

[@tonysopranoswife1834]

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much 🙌🙌

[@mybell1028]

Agreed!!

[@alayaescape3455]

brilliant!

[@eturley7533]

That kitchen is an aesthetic I want to immerse myself in

[@AmandaDavis6130]

At least some of that is actually from Ikea - the pantry shelves are the same Ivar shelves I have. Amazing what some stain and added hardware will do!

[@ThatGuy-dj3qr]

These are all excellent tips! I have to say for me that the real game-changer was spending more time on gluten development. It wasn’t until I did this that I finally ended up with consistent loaves with open crumb. I struggled for over eight months with inconsistency and rarely did I get a large oven spring. Let me mention that I prefer to bake loaves with a lot of whole grain, so I assumed this was the problem. However, I eventually cut back to just 50% whole wheat but still had poor oven spring. I was almost ready to give up on sourdough baking but then I bought a stand mixer (ostensibly for my wife’s baking activities). Just for the novelty’s sake I decided to use the mixer to incorporate the starter and salt into the mix. Online people were suggesting about ten minutes of mixing for gluten development. This was a complete game-changer!! Suddenly I got great, consistent oven spring. My current standard loaf is 46% (home-milled) whole wheat (red fife or spelt), 12% (home-milled) whole rye and the balance is bread flour. I currently employ 77% hydration and I autolyse my dough for about two hours before adding 2% salt and 20% starter. I think I could increase my whole grain content, but don’t want to jinx my good luck. While starter health is important, I have found that gluten development is key. I actually keep my starter in the fridge and only feed it the night before I bake. In the morning it has doubled, but I knock it back and I do a fresh feed of about 15% of the weight of my starter. I autolyse my dough at this time and after two hours the starter is rocking to around two and a half times its knocked down volume. After adding starter to my dough, the starter goes back into the fridge. Using this method I don’t need to keep a starter discard pot in my fridge. This works if I bake once per week. I am sure that if the starter sat in the fridge for too long it might need fortification, but this works for my baking schedule. I hope this advice helps someone else who is struggling.

[@irenetrowbridge7886]

@J Thank you, good info, I will use it.

[@paula.2422]

Wonderful information! I'm new to sourdough and from the tonnes of complex videos and information I feel like I've been flying by the seat of my pants. I think between this great video and your information it'll be a huge help. Thank you again.

[@dschaffin]

Thank you so much for the excellent additional tips! I’m on day 3 of my very first starter. I was wondering if I could utilize my dough hook and mixer. I’m not necessarily a purist on technique. I simply want the best result I personally can achieve while still holding a full time job. 😄

[@mfgunit]

How often to you feed the started to sustain it in the fridge while not using it?

[@arthurmller2938]

Thank you, I'm gonna try the stand mixer trick. My loafs have been dense and hard, inedible basically, and i think it might possibly be due to the gluten development I've been struggling with... Thank you!🙏

[@lswebr3155]

Not only do we get terrific sourdough baking advice but your voice is what makes it so easy to listen to you have a beautiful tone to your voice

[@olgaglavazkay4107]

Сегодня случайно наткнулась на ваше видео. И все, не смолгла оторваться, включила суб.титры и с большим удовольствием слушала и смотрела на вашу работу. Одним словом молодец, это супер!!! Я тоже пеку хлеб на закваске, иногда получается, иногда нет. Но просмотрев это видео, я думаю, что теперь все у меня будет отлично. Сейчас , обязательно подпишусь на твой канал. Браво👍👍👍 Привет из Израиля.❤

[@carstenbecker1972]

OK, this guy has a passion and is a good communicator. Thank you. I have watched this video quite a few times and will watch it more. He is not boring anyone with nonsense, gives good information and is right. A guy with a good perspective to help you get on track as well. Good man. He does the little things with love. That goes a long way. Now, I'm not a baker, just a guy who likes to bake from time to time and enjoys his own bread, when finding the time. And I'd be lost without people posting info like that. I have a guy like that producing impressive amounts of bread - in the described fashion - and also gives away free starter. Great to have bakers in the community.

[@ronaldgray2055]

A rubber band around the jar is a good way to mark the starting level of your starter.

[@sythlorde]

or an old shoe lace

[@dianncotterell5531]

Take out the rest?

[@niamhlorenzini6035]

SHARE H!S V!S!0N Aqq

[@YzmaTheTuxedoCat]

I use a dry erase marker

[@AshleyDease]

Yzma T that’s what i do!

[@mattcero1]

PRO TIP!: My iron dutch oven blacken the bottom of my breads. So I had this pizza pan that would fit in the Dutch oven but would not go all the way to the bottom before getting stuck at a point about an inch above the bottom. It provides a non-stick surface that has an air gap between it and the very hot iron bottom. This cooks the bottom crust perfectly and without blackening it. I was going to buy a ceramic dutch oven for well over $80 but this DIY solution works perfectly and I already had them.

[@suran396]

Hmmm, I wonder what I have that can safely go in the bottom of my cast iron Dutch oven.....

[@Boater]

​@@suran396put a cookie sheet on the lower rack of your oven - protects the bottom from radiant heat from the burner.

[@suran396]

@@Boater so, not directly under the Dutch oven but on the next shelf doen? And my burner is above , not below. I am very confused.

[@Boater]

@@suran396 yeah, none of this will help if your heat is coming from the top. But for many ovens, the top burner is only for broiling, and the bottom of the bread gets direct heat from the lower heating element. In that case, having a sheet pan (and an air space between that pan and the Dutch oven) will reduce the temp, and keep the bottom from burning. I don't know why the bottom would burn if the heat is from the top.

[@suran396]

@@Boater yea, I can't figure it out either.

[@nicolecadieux1452]

After a year of trying, and trying...and trying, baking sourdough bread I found your video. A total game changer! It is my first time (after many many attemps) I'm actually satisfied with the result. Better than the best Christmas gift I could find. I will bake many loaves for the Holidays and share them with my family and friends. Thank you sooooo much for that inspiring video. :-)

[@mwardhammar]

This is fantastic info, thank you. looking forward to making my first loaf tomorrow. Fingers crossed.

[@fredestair7360]

Finally someone explains the poke test completely, thank you so much for that.

[@cassiehoogendoorn9664]

Yessss!

[@jimmrfoodie9149]

We've been binge watching sourdough recipes for a month. Mike's videos gave us the best results by far.

[@nicolasvenegas8274]

Made my first sourdough and it turned out amazing!!! Thanks so much for your great content 😊

[@denisev1409]

Thank you for the tip about burnt bread bottoms! Exactly why I came to watch!!!

[@BradLacke]

"This shaping doesn't matter so much, it's just giving them that loose form..." *proceeds to perform magic shaping ritual resulting in perfect ball of dough*

[@kristi1949]

Lol! But did you see that sly little edit there?

[@jtrends27]

He was referring to the pre shape ;)

[@joebeery6842]

I’ve found flouring bannetons with rice flour is a huge help. Prevents gluten formation and sticking with wet flour and the flour on the basket.

[@suran396]

That was a great tip. I've been using rice flour on the bassinet as well.

[@Mmurlan]

I followed your tips word for word and my first attempt came out perfect!! thanks for the video

[@anapaulaleandro9589]

Thank you so very much for this video. Your passion and thorough, detailed explanation ( with visual charts…) has been very inspiring. I can’t wait for my starter to be ready so I can start on this bread making journey. ❤

[@1FotoJadamo]

Finally, someone who understands the importance of not being wasteful with Sourdough starter.

[@majoroldladyakamom6948]

Some people also call it Sourdough starter... 😂

[@swanhookheart]

I found a modified recipe for yeasted bread using starter discard, and like... more bread while I'm waiting for my starter to be ready for the good bread? Yes, please!

[@lenahalberstadt2587]

Best way to use A LOT of sourdough discard in one go: bake a no-knead/no stretch-and-fold bread. kzbin.info/www/bejne/rp7XZJiOr7SEgq8

[@Sully365]

I've been using the discard to make na'an... So freaking good

[@mattlindgren2663]

​@@Sully365 care to share your method? I made naan today with my starter. I used: 1 cup sourdough discard 1/2 cup warm milk 1/4 cup plain Greek yogurt 2 cups all purpose flour 1 tsp baking powder pinch of kosher salt Then let it proof for 4.5 hours (meant to only do 3). Kneaded it a bit and separated into 8ths then rolled to ~1/2 cm.

[@marijagoupis1898]

I've only just started making sourdough, and the two times I tried it I wasn't happy with the results. When I followed all your steps and tips I produced the most delicious loaf of sourdough I've ever had!!! This video is amazing!!!

[@user-qp7xh3qu8s]

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much

[@catholicmama1572]

I wish I would have found this video 2 years ago! One video just summed up 2 years of problems I’ve been navigating 😂

[@gerardjohnson2106]

Been baking sourdough for +50y. Never made what I would consider the "perfect" bread. If I ever do, I'll quit baking. ;-) You've given the "best" sourdough lesson I've ever seen.

[@conversationswithkat5710]

Do you know of any way to make sourdough without the gluten? I know that is a crazy question, because the gluten is the most important part of the structure, but I'm gluten sensitive. I love sourdough bread, but it doesn't like me.. 😢😷

[@sloncenieksiezyc]

@@conversationswithkat5710 I bake only with rye sourdough and mostly rye breads. It has less gluten. But I'm from Poland and rye breadstuff is common and traditional here but not as in other western countries, where there is mostly wheat breadstuff.

[@stanmlekodaj2562]

@@sloncenieksiezyc can you share your polish rye recipe? My polsih family used to do this, but most of them are dead.

[@sloncenieksiezyc]

@@stanmlekodaj2562 I will try tomorrow to send you some.

[@sloncenieksiezyc]

62g of rye sourdough made from 2000 rye flour, 620g of 2000 rye flour, 480g of water. Mix, leave for 10-12 hours. Take out about 40g for next baking, add 30g of salt, about 880g of water, 900g of 720 rye flour, mix, leave for 30 minutes. Cover 3 metal forms with butter, put dough in it and leave for growing for about 1,5 h. Bake in 220 celsius for 45 minutes. Forms are 25cm long. You have 3 900g breads. If you bake you know that all these quantities may differ for different flour, temperature and all details important in baking. I can't tell you details about how it should look like, taste etc.

[@Red-Raider]

I appreciate the honesty in that failure is part of the process. For so long we have been handed prepackaged products that turn out well the first time.

[@jamilynn322]

I think one of the best quotes I've heard about bread (and I'm sorry I can't remember who said it) was that, "Always remember - bread is a living thing and, as such, is unpredictable."

[@rlindberg101]

The good thing is that failed bread still tastes like bread.

[@KeeDiggity]

Jami Lynn “your dough can sense your fear” - Claire, from the BA test kitchen

[@kayakangler7683]

I’m REALLY good at step 15! I think your other 14 steps will help tremendously. Thanks for making and sharing such a great and detailed video!

[@lisahagemann4380]

Great instructions❤️ I was so happy with my results from all your tips, thanks a ton❤

[@andreanneobrien1603]

After several failed attempts and very disappointing loaves, THIS is exactly the video I needed!! Finally I’m feeling like I’m understanding what I’m doing and what all the different steps are for! My loaf came out PERFECT! I can’t wait to make another one. Thank you for changing my sourdough baking life! Cheers!

[@ritaalbert1266]

and your success?

[@CobaltContrast]

End of the day you are still getting some what or complete nutritional bread. Keep on baking!

[@KevinPeffley]

Nice video. I have a couple tips. 1) When you form your dough, use rice flour, not wheat flour, to coat the inside of the forming basket. The rice flour, having a different molecular structure than regular flour, prevents the dough from sticking to the sides of the forming basket. 2) Spray water on your parchment paper before placing the dough on it. The wet parchment paper helps steam the bread during the first 20 minutes of baking.

[@mariamygreengarden2808]

I use a fine semolina for dusting. Great tip about the parchment and water!

[@ape413]

What about tapioca flour?

[@manoelabosworthribeiro5588]

It’s very sticky!

[@user-cy3qr2rx6u]

Thank you for explaining things so clearly. I learned more in this video than from anything else I have read so far.

[@lisalucchetti1460]

Best Information I have seen so far! Thank-You!

[@terischallock9784]

I’ve recently joined the pandemic sourdough bread making craze and am having fun. Mike’s video is my go-to! Have watched it at least 10 times in the last few weeks. I’ve printed out his checklists and play and pause his video during my bread-making process. My husband loves sourdough and calls my ‘Teri Bread’ the best he’s had. I am so encouraged. THANKS MIKE!!!!!!

[@hannaleonard3003]

Who’s making quarantine bread

[@lynnclarke139]

Just started my sourdough starter yesterday and even trying with gluten free flour. Bubbles already started!! 🙌🏽🙌🏽🙌🏽🙌🏽

[@stevegospe8492]

Lynn, hi. What time did you start it? I started mine yesterday around 7pm-no bubbles yet. Did you just keep it at room temperature, or do you slightly warm it somehow? So, I'm basically at 10 and a half hours since I mixed it. Last question: did you mix in anything special? I purchased a "starter" and added that to my flour, sugar and water.

[@katherineheimbigner6494]

Fed my starter a bit ago, going for some loaves tomorrow!

[@bellamaldonado]

@@lynnclarke139 Hello, my starter is very active and can't wait to try again. I've made bread a few times and failed. Too dense, heavy, flavor off.

[@danielcolman7663]

Haven't made much in 2 years (back to school!) 3 days into quarantine and I had my starter and I'm on to my second batch now! Learned a some new tips from this video!

[@chantelle7275]

Aw man!! I wish I had known about frying up the unusable portions. It seems so obvious but it never crossed my mind. Ty!!

[@gaginita]

Super fan of this guy and how he teaches everything, detail, to the point, gives u the most important info, thank you!

[@samjones3546]

I’m so glad that with sourdough the metric system is used by everyone.

[@GeorgeCampbell1964]

Why??

[@doc8125]

Same with specialty coffee

[@ianjohnson1495]

In a lot of professional style cooking metric is pretty common

[@samjones3546]

George Campbell It’s more accurate, and this way everyone in the world used the same system.

[@GeorgeCampbell1964]

@@samjones3546 how is it more accurate? You're you're adding the same amount by a different name. It's like saying "to-ma- toe vs.. to-mah-toe.

[@Fishstyx3]

Bro....the scallion sesame fried dough is a game changer! I used some homemade Tare and added a little Filipino cane vinegar for the dipping sauce....near perfection.

[@kathleenmclain9856]

just made it. SO GOOD

[@SerraDruschmusch]

Is it normal that starter tastes sour when fried?

[@Gluesticky21]

@@SerraDruschmusch Yes. Your starter is pretty much fermented dough.

[@blackdogbite]

I use suggestion of a neighbor. ... Use Everything But The Bagel Spice mix from Trader Joe's on top instead of just scallions. It's awesome.

[@flaviadepaula9383]

Great teaching, pleasant to watch!

[@user-fr5tm4di7r]

This is the most simple yet highly understandable instruction video. This has already helped me a ton. I’m watching it again before my next bake Friday night

[@lolpandukai]

I'm on a home office regime right now due to The Situation and all of the blue I decided to learn to make sourdough. First impression - making sourdough at home while working from a home office is an amazing idea. Forces me to take breakes at fixed times, makes me get up from my chair, move a bit, otherwise I would just be stuck at my desk for 8hrs straight. 10/10 would recommend My first attempt, using a different recipe from a food blog I really like, failed miserably (very dense dough, but I did a lot of things I shouldn't have done, wrong water to flour ratio, kneaded it a lot, and it was basically impossible to save; I baked it anyway and we ate it but it wasn't what I was hoping for). So my second attempt is based on this video and it's already looking much better. Everything went according to plan until I had to shape the loaves. I made a 78% hydration wheat dough (half and half white and whole grain flour) so it ended up extremely sticky, it was sticking to my bench scraper like crazy. I managed too shape it a bit but forget about building any surface tension XD. I think I just need to practice more with a less wet a dough. It's now proofing in the fridge for the morning bake. I hope it goes well anyway

[@tlockerk]

I'm home worker too, for five years. Yup, too easy to get 'stuck in the chair' Going to give this a try, have a starter going for pancakes, we'll see how bread goes.

[@kerrywright9983]

Did u find any recipes that come close to cup measurements?? Dont have a scale & now i find out H20 is heavier than flour or vise versa. Brain totally scrambled at this point.

[@scottwoodcock3542]

Kerry Wright Have a look at Ellys Everyday. Really really simple beginner tutorials. No weighing.

[@adamarnold4098]

A nice tip I found in another sour dough video re: sticking to bench scraper is just to lightly flour the surface of your scraper before using it.

[@tlockerk]

I've done pancakes twice with the extra dough. One batch was really good, the other a little bitter. One site said to add bit of baking powder to take that tinge out if it tasted too strong.

[@tristanw7408]

Holy crap the fried starter is genius. It's so simple I never would have thought to do it but it's delicious!

[@victorialadybug1]

I've always wondered what to do with the leftover starter. Now I know!

[@jensdavidsen4557]

Yeah and the genius writing this comment throws his starter on the compost pile out back...geez I never thought of frying it!!! Brilliant

[@marypenza4292]

I sometimes dehydrate my discard then grind it to a powder in a vitamix. I use it like wondra to thicken sauces or as bench flour. It's a shame to waste that already fermented flour.

[@user-pp7dz7ky5q]

Mary Penza and you can actually rehydrate the powdered dried starter, to get a new starter

[@carolburnett8372]

I used to use mine to make pancakes too .....and attempted English muffins with it too......the person said to save your small tuna cans with tops and bottoms cut out to form the muffins as they fry.....

[@mandydoerfler2909]

This is fantastic! Thank you! Just finished up my first two loaves. They look nice and taste great. Can’t wait to do more and keep increasing my skills.

[@bonnyh143]

Thanks Mike for this great channel! I am a newbie with only 8 loaves under my belt. The last three have taken a big step toward success. Using the container to measure the bulk fermentation and also making sure my starter is absolutely at the starting gate and ready to run. Many thanks. I will be joining Sourdough U.!

[@jacobainscough5104]

Totally just went to feed my starter extra so I could make the fried starter thing...

[@gramirez72]

Yes!

[@ritalevell6269]

That fried bread 🍞 is delicious!

[@MrGGPRI]

I fry-up a starter mini-pancake for a taste test; saves baking a "dead" loaf.

[@user-uf7wu5cu2o]

Am I the only one to notice he has pretty much no plastic in his kitchen? Good job, son.

[@kirkyoshida1076]

When he pressed his thumbs into the crust and it crackled, I shouted, "Yes!" for some reason.

[@eztvlight1202]

I laughed at this.

[@madapro03]

:)))))))))

[@festivalfreak5357]

I sighed 😘

[@izatrzepki]

I shouted: what the f*ck! Because those three loafs Ive made so far were a lot more brick-like and I was starting to think it's supposed to be like this. 🙈

[@highlandsgardeningcoach]

I don't do anything like what you do, so I'm going to try your method. Here's to the journey. Glad I found this video. Thank you! 🎉

[@cfs9828]

Just did my first newbie starter feeding today. Waiting (and hoping) it activates properly. Thank you for so many great tips! Subscribing for sure!

[@MichaelKire]

Probably the greatest video I've seen on this subject.

[@gomathisuppiah2449]

I totally agree 👍

[@bethbilous4720]

I agree too, best video and instruction I have ever seen.

[@allornothinallornothin4811]

chefs have for a loooong time...no one else wants to hop on that train though

[@ldonnell4437]

Re-watching the video with a notebook and pen!! It's PACKED with information that I have really needed with my sourdough experiments. My gratitude cannot be expressed through words!!

[@markcadeau7497]

Ya he called a dough knife a bench scraper 😆 🤣

[@stefanmagyar4042]

OutSTANDing job making this most informative video.

[@khwaldrop]

Thanks for simplifying the process of baking sour dough bread. I was totally confused after watching several other videos before seeing yours. I loved watching you mix the ingredients together in the bowl. I appreciate all the tips and suggestions. My husband and I love sour dough bread and hope it works for me.

[@hogue3666]

Bread is an art form. My roots are in cooking and I love to cook. Bread was intimidating and tricky for me too. Push past it. Don't just get your hands dirty. Get your hands sopping wet with a flour dough. Wonder if it will bake out amazing. It usually will. I've been in places where I'm trying to use the bench scraper to rip 6 or 8 oz of wet flour off my hands. The bread came out wonderful. The best two words I can think for advice: Dig In. Each loaf gets better.

[@hazydoes4008]

Thank you for the tip about the excess! I haven't found anyone saying anything besides just throwing it away and that felt wasteful to me and i just didn't want to make sourdough because of it

[@kerlikaarna6336]

i recommend bon appetit's crepe suzettes. the video just came out and it uses excess sourdough starter and its crepes. who doesnt love crepes?

[@JonathanHii]

Sour dough starter pancakes!

[@timetravellingbunny3952]

...or make less to begin with. Make only what you will need, especially in a time of scarcity. See "Bake with Jack" video number 115 for a more simple, more reasonable, less wasteful approach to sourdough starter. See "Bake with Jack" video 101 for a sourdough bread recipe made from his (or any other) starter. Jack's videos provide a wealth of bread baking information helpful to people both experienced and new to bread baking. If you find you are tempted to watch more than one of his videos, begin taking notes for future reference, you will be pleased that you did.

[@carlyn5951]

there's a sourdough discard pancake/waffle recipe on king arthur flour that is to DIE for

[@carolynlarsen2876]

King Arthur’s website has tons of recipes to use discard. Also tips on how to use starters in most recipes, in place of some of the flour/liquid.

[@anjelasargent4789]

This video was TREMENDOUSLY helpful! I've been making sourdough bread for the last few years, but I learned so much and tried some new techniques (new to me, anyway) from your video, and I baked BY FAR the best loaves of sourdough that I've ever made! Thank you so much!

[@thenicoleodom]

This has been the most easy to follow & the most understandable video I’ve watched on sourdough. THANK YOU.

[@anthonyburrittsmith5275]

Fried starter, best freakin use of extra starter iv heard of 🤯

[@johnwang9914]

That started me thinking, brush on some olive oil and sprinkle zaatar on it or some grated mozzarella and you should have an approximation of a middle eastern flatbread dish, I think the general name is manikish. Brush on some pizza sauce, some toppings and grated mozzarella and you have pizza. Chinese green onion pancakes are usually unleavened and would require you to salt and sprinkle green onions on them, roll them up and squash it back down to form spirals but I think that was what he was approximating given what he sprinkled on it. You could probably make something that approximated foccacia too. There seems no end to the quick and dirty variations you could do. Of course, there's always the standby of beating in an egg and some milk to make sourdough pancakes (a bit of baking soda reacts with the lactic acid and of course a bit of baking powder helps make it fluffier).

[@judylee1860]

Lots of ideas has come from that for me too.

[@Xemwood]

A half teaspoon of bicarb and a tablespoon of honey cooked on a skillet will give you quick and exceptionally tasty crumpets.

[@mrprosale]

True! After watching, I actually fried up a small batch of "starter" pancakes, sooo delicious!

[@judylee1860]

@@mrprosale Right on!

[@richardsonramble4166]

This makes me feel warm and fuzzy inside, love creating bread. Thank you.

[@judymarais12345]

Best video so far on sourdough. Thanks so much

[@ariainman6691]

WOW....I have learned A LOT. Nice delivery. Thank you for sharing.

[@DaddyBmusic]

`This is the most helpful and informative video on making sourdough I've seen. Thanks for the great info--you're a natural teacher!

[@tasmedic]

"this is a quote"

[@Mariiiaam]

I’ve been wanting to make sourdough bread for a while now, and you made the process seem much simpler than most bakers out there

[@carlaquirk-buchanan7087]

Your sourdough recipe is foolproof and is the answer to my prayers! Both loaves are airy, beautiful, and delicious. My search is finally over. Thank you for sharing, Mike!

[@johndrew4689]

love your passion. I feel exactly the same way. The history in that breadmaking process is amazing. Ive only done my 6th loaf. The first one was consumed just on its own with butter. The second was our dinner. It's just so damn delicious. Thanks for a great video.

[@temmy9]

The fried dough is called Toutons and is very popular in newfoundland.

[@Inkill2009]

It has hundreds of names. Literally every country has a different name for it.

[@tasmedic]

I didn't think toutons had anything at all to do with sourdough, though. Just standard yeast dough, eh?

[@7ioadee]

He's definitely smart. It's so enjoyable to watch

[@RJweblink]

I learned so much. Thank you!

[@aussievaliant4949]

Thank you so much Mike. I've been looking for someone who can break the sourdough journey/process down, and you have done it admirably. I have subbed to your channel too.

[@DrRockso0]

I’ve been making sourdough for 2 years now and it’s been one of the most rewarding cooking adventures I’ve ever had. Overall it gives you an understanding of how dough should “feel”, better than any baking book could ever tell you.

[@AnnaS1371]

I feed my starter just once, 3-4 hours before I make the bread (once or twice a week) and my sourdough comes out amazing, get a great oven spring and it’s the best bread I ever tasted. I keep the starter in the fridge until I’m ready to feed it 👍🏻 😊

[@JohnBoehners]

Anna - What is an "oven spring"?

[@tasmedic]

Well done, you, for looking after your starter, once you've found what you need. Love it, keep it, and it will love you back for years!!!

[@Ldsyldsy]

JohnBoehners Oven spring is how much the bread rises up during baking, which also helps creating those holes in the bread. Something coveted by sourdough chefs.

[@ivyjules]

I kept my starter outside is it bad? She has a weird smell

[@stealthysmirth]

@@ivyjules If you feed your starter outside every day then that's normal, if the smell is more vinegary. If you leave it out for longer than 1 or 2 days without feeding I find mine gets more stronger more moldy. Might be able to rescue it might not

[@debgeisler9413]

Awesome explanation! I appreciate you sharing ALL the rationale of why you take the steps you do!

[@GlobetrotterGranny]

I’m finding my love of home baked bread once again after 30+ years of not baking. Your video was SUPER helpful!

[@bojaz]

thanks for the video. I also had problems rising. now i add about 10gramm of fresh yeast into the equation. works EVERY time. no hassle anymore. the sourdough flavour is still there :)

[@markdominick9038]

Thanks for the awesome summary of potential pitfalls: I've been home baking for a few years, sometimes getting "pro-style" results, sometimes failing miserably. Can't wait to try to string all of these tips together on the next bake!

[@PricePlow]

One thing they forgot to annotate is roughly how long to bake it at 450 after lowering the temp and removing the lid. Yes, go by color, but he goes about *15 minutes* (it's 2:13pm and then 2:29pm for the next step)... so that's a rough guide. Great video!

[@suran396]

Thanks for putting that up.

[@johnbishop6968]

This is so well done. I've been interested in trying sourdough for quite a while and always get stuck. This has been so helpful.

[@LorraineRiscinti]

The discarded sourdough “snack” is Amazing. I sprinkled Trade Joe’s everything bagel spice and fried it up. I made 2 inch pancakes. No dip needed. Video is great. Approach is so on the level. Not intimidating at all. Cant wait to make a better loaf of Sourdough bread.

[@jamma246]

I also use it for fermented pancakes, they're delicious. Another thing I do is collect a lot of it in the fridge to make a Russian rye, two loaves, using 700g of starter.

[@invisibledisaster]

me too

[@wollfaden1979]

@@jamma246 Thanks for the tip!

[@kristi1949]

@@jamma246 Can you share a recipe for that?

[@jamma246]

@@kristi1949 I was using "The Perfect Loaf" website for the pancakes, if that's what you mean, you should be able to find it with a quick google search. If you're asking about the Russian Rye, then it was from Vanessa Kimble's Sourdough School book. To be honest, I didn't have huge success with it after a few tries, but I'm not sure if that's just the way those rye loaves come out, since rye has very little gluten and you end up with something very stodgy (on that book: there are some nice recipe ideas of different breads in the book, but I also found the writing up of the process to be very poorly presented and unclear in places).

[@thehobbyfam]

This is the best information that I've ever received on sourdough baking. Thank you so much for your help!

[@Shadey485]

Wow thank you so much this is one of the most comprehensive sourdough videos I’ve seen out there, really appreciate you sharing all your tips!

[@marjoriehull6809]

I've tried two other baker versions of sourdough, and this is the keeper! Thank you for the excellent instructions & video.

[@andefrayser]

By far, this has been the best explanation I’ve ever seen. Thank you.

[@xievsarg]

Amazing value. I was learning the hard way and this video definitely helps me troubleshoot most questions and unknowns I had ! Thanks a bunch

[@DavidGKlose-zj5gw]

Best, most clear progression of instructions, watched many others before finding this GREAT video!!

[@joselyndc2206]

I have seen sooo many sourdough videos and I found yours so informative. I keep doing the process right except, after watching this, I don’t think I ferment it enough so it always ends up flat. I really hope with your tips I can finally have a good bread. Thank you!

[@dianehunt3068]

I have followed this to the "T" twice and it worked perfectly. Thanks so much!

[@abeck46]

I've been on my sourdough journey for several months now and I've had a lot of failed loaves, but I kept experimenting and picking up little tips as I went along. Many of which I saw in this video, but I learned a few extra things too to try! I haven't gotten the perfect loaf but I keep getting closer and closer and it's so much fun to learn!

[@MultiWater123]

I love your direction, it's so good to follow and Not complicated. Thank you so much,

[@mrs.minton5542]

Love your video! I started my starter today 😅