A Simple Recipe & Step by Step Instructions for Sourdough Bread Making

[@ariainman6691]

Thank you for making sourdough baking simple. I bake weekly.

[@sarajeanirene]

My pleasure! Thank YOU for watching!🤍

[@SarahsOctoberHome]

That’s the measurements I use when feeding my starter. I loved this video.🤎🫶🏻

[@sarajeanirene]

Thanks for watching! 🤍🤍🤍

[@VineandBranches723]

I really enjoy your videos! I made this recipe yesterday, and my family loved it. I appreciate the detailed step-by-step, as I just started baking bread with my starter. Thank you ♡

[@sarajeanirene]

Hooray! I’m so glad your sourdough was a success! I love hearing this! 🤍 @vineandbranches723

[@GIY_handyman]

This is best tasting bread I’ve ever had.

[@sarajeanirene]

🥰😍

[@cherylhegarty7330]

Wow you know your stuff that loaf is beautiful

[@sarajeanirene]

Thank you ☺️

[@marikaprifti3133]

Thi is a very simple video to make a beautiful sourdough as you prepared. Thanks 😊

[@sarajeanirene]

So glad you enjoyed it. Thanks for watching!

[@briangenn6479]

Thank you.

[@sarajeanirene]

You bet! Enjoy!

[@kimberlytravis6827]

Thank you for this video! Will you please do a video on sourdough sandwich bread? I am a beginner and am milling my wheat berries. Do I need need a little extra water in my starter with freshly milled wheat? It seems pretty thick.

[@sarajeanirene]

Absolutely! 🍞 That’s wonderful to mill your own wheat berries!! If you feel the starter is too thick you could add a touch more water to see if it gives you better results, however if your starter is happy and all the flour is fully incorporated when you feed it, it’s ok for your starter to be thick. The biggest variance will likely be in how long it takes for your starter to become active so I’d keep an eye on that as you experiment with different hydration ratios 😊

[@hirokiguapisimo]

This is the best instruction video I’ve ever watched. Thank you so much!!🫶 P.S. I would love love looove to see your sourdough starter video as well🥹

[@sarajeanirene]

Thank you! 😊

Can you bake both loaves at the same time if you have two Dutch ovens?

[@sarajeanirene]

Absolutely!! I recently got a second Dutch oven and it’s been such a time saver! 🙌🏻

[@lhaynesonline]

When your kitchen temperatures are perfect for proofing, there is no effort in getting your dough to rise. However, for those that live in colder climates with much cooler homes, and the onset of winter it is not this simple. Trying to find the ideal warm place to put the bowl of dough becomes a challenge since one has to be careful placing in an oven even if it has been warmed. I have tried on a heating pad, but it keeps shutting off every half an hour! So your video is great when conditions are almost perfect!

[@sarajeanirene]

Thank you 😊 This is why I encourage keeping our eyes on our dough and not on the clock. We live in Nebraska and bake sourdough throughout the year. You’re right, times for proofing vary greatly depending on the season and a bit more patience is required during the colder months for sure 😉

[@frankesposito8490]

Great video!! One of the easier recipes I’ve seen. Question, can I bulk ferment in fridge overnight?

[@sarajeanirene]

Thank you! Yes, you can bulk ferment in fridge until you’re ready to shape ☺️

[@dcjanick88]

What is the difference between bulk fermentation in the fridge vs countertop? Does it do the same? Or is fridge a slower process?

[@sarajeanirene]

Sorry for the late response here!! Bulk fermentation should happen at room temperature. Cold fermentation slows down the process and could take several days for the dough to fully ferment. It will also affect the consistency of the dough making it more difficult to shape. However, after shaping your dough, which would also be after bulk fermentation, you could then do a cold fermentation which makes scoring bread slightly easier since it will be firmer. Placing your dough in the fridge after shaping also allows you to control when you bake your bread since it will slow down the final proofing process. This cold ferment should take place after bulk fermentation and after shaping 😊

[@sarajeanirene]

Also- I personally only do a cold ferment if I need to delay baking my bread for any reason.

[@faithoverfearinoc2268]

Hello, there is no storing it in the refrigerator? If so, wow! What temp range is your kitchen?

[@sarajeanirene]

Hi there! No need for refrigeration. The average temp in our home is about 70 degrees, can get up to 74 during summer months 😊

[@MsOLWYNN]

@SarahJeanIrene Can i bake the 1,000 sourdough mix as one loaf in a farmhouse tin 91/2 x6?

[@sarajeanirene]

I have not baked one of that size before, but I’m sure you could. If you try it, let us know how it turns out 😊

[@pamhembree245]

Can this be made without the oil?

[@sarajeanirene]

The recipe does not call for oil 😊 100g Active Sourdough Starter 700g Water 1,000g Flour 20g Salt

[@pamhembree245]

Oh sorry I posted on the wrong video. Going to try your recipe tomorrow!

[@naomijakins9717]

Can you help me I need to bake one loaf . Two loaves is a bit to much for us . Thank you

[@sarajeanirene]

For one loaf, you will use 50g Active Sourdough Starter, 350g Water, 500g Flour, and 10g Salt 😊

[@WineWhiskeyNH]

I use 100g of starter with 500g of flour; interesting that you use 100g for 1000g of flour. I'm glad to see your Dutch oven looks "dirty" like mine. I can't get it clean no matter what I try.

[@sarajeanirene]

People comment to me that it looks like I need a new one, but I have never even tried to make it look clean and sparkly✨ The well-loved and used look adds charm in my eyes 😆 I will say I need a new one simply because I’d love to have more than one! ☺️