No-Knead Sourdough I Beginner Sourdough Bread

[@jeanreynolds1030]

While unloading my dishwasher about 10PM I discovered this beautifully warm, moist environment just sitting there. I let it cool off until it was just nicely warm and placed my bowl with my dough in there overnight to bulk ferment. The next morning it had risen beautifully. I then checked on line and saw this was a method many use for proofing dough. Always something new to learn after 73 years.

[@Dr_No]

Just put my dough in the DW & hoping to have fresh bread for breakfast. What a BRILLIANT idea!

[@temeyer]

Yeah there is a ton of gross bacteria in your dishwasher. Ick.

[@DrDia-rl1ft]

The WHO notes that bacteria are rapidly killed at temperatures above 149°F (65°C). I run my dishwasher on 70°C cycle so after emptying the clean dishes my bet is that it's probably safe to use it for this purpose.

[@luisafairhurst7390]

​@@DrDia-rl1ftand don't forget you're then baking it in a hot oven for an hour, you're not eating it raw after fermentation!, 🤭

[@rickwall8941]

Thank you again. I have watched all your videos and learned so much. I have been feeding my Dodi and not baking. I do this for my grands. I got a call requesting more, so I took another crash course just as a reminder. You are awesome. Too bad we can't hit like each time we watch you. You would have had at least 4 from me.

[@brendaloveless4854]

I watched quite a few videos on making sourdough bread and was impressed with yours the best. My first loaf turned out Delicious!! My second loaf is in the oven right now. I had purchased a loaf of sourdough bread at a local bakery that was quite pricey, but tasty and my husband said it could be my target to make it taste just like theirs. When I took my loaf out of the oven, let it cool and then sliced it, my husband said, "I think you've come pretty close!" I attended a cooking class last year and was given a 90 year old sourdough start. The instructor had had it for 40 years and the guy he got it from started it 55 years before that. We've made a few things, but this was my first attempt at bread. After a few more loaves, I'll be excited to share it with family and friends. Thanks so much for the great recipe and video so I could be successful in making my first sourdough bread!

[@alexk9483]

This recipe is absolutely the best for beginners. I only started my sourdough journey a week ago, and all breads turned out disappointing. Then I tried this recipe two days ago and the bread was amazing. I just baked my second bread using this recipe. Thank you so much!!

[@BakerBettie]

That's so great to hear! I'm so glad it worked well for you!

[@BobbodiBoo]

Do you have a dutch oven? I wonder if it can be replaced somehow...

[@dejayne8246]

I followed this precisely. Checked that it was just right for the oven, turned it out on to my baking parchment and it "spread". Not a lot but still didn't sit quite as "plump" as yours. It's in the oven now so we'll see what happens but this is the closest I've ever been to success with a sourdough so I'm really encouraged even if I haven't yet perfected it!

[@anastasias.3289]

Me too! Mine spread out a little bit too. It’s in the oven now. How did yours turn out? Did you figure out what went wrong?

[@CarolePenhaleKing]

Good recipe

[@fjolamccreary5260]

I have come back to this recipe three different times in my life and every time I get a perfect loaf! Thank you so much for your video, this tutorial and recipe is excellent! I never get to the more advanced recipes because this one is just so darn delicious and easy.

[@marlettamcclain1950]

I just used your sourdough starter recipe to ‘fix’ the starter that wasn’t starting. Your recipe worked like a charm so now I’m going to make the bread. You have given me the confidence to try this again and I’m sure it will turn our. You’re a GREAT teacher and I love that your videos are to the point.

[@gattamom]

Glad to see you getting away from the danger of the heated heavy dutch oven! To further simplify I suggets you try using a lighter weight stainless steel bowl instead of the heavy dutch oven. I did side by side tests, inverting them cold upside down over my loaves onto either a pizza stone or preheated shallow skillet and got identical results. Less danger of burns and removing the cover gave great crust on all sides.

[@erepsekahs]

A very complete and yet concise description on how to do it properly. THANK YOU.

[@kurtbjorn3841]

Hi Bettie! I created a starter I named "Sour Joe" and on day 9, with a vigorous starter, tried this recipe. IT WAS FANTASTIC! Gave a buttered piece to my wife, we agreed "Best sourdough ever!" Nothing we had ever purchased compared to the tangy, crusty chewiness of this. I cannot see failure following these procedures. Thank you! We are having a lot of fun and enjoying the results. The banneton basket does really help create that "artisan" appearance, and I think it adds much to the crust on top. Can't wait to try more.

[@audreyford2171]

Hi Bettie!!! I made this sourdough last weekend, and it came out incredible!! This was my FIRST TIME making bread ever, and it was perfect!!! I watched your series from beginning to end, and I can't wait to watch more of your videos!! You are a wonderful teacher!! Thank you so much!!

[@RaphaelleMunger]

You're courageous! Starting breadmaking with a sourdough! Good for you :)

[@Maricelarivas]

I'm loving this recipe... Actually making it right now. For someone who is just starting on sourdough, pay special attention on how she's shaping the dough (I also recommend you to see other videos if you don't clearly understand how to do it) because is very important in the baking process. So far is the easiest recipe I've seen (I've seen SO MANY sourdough videos) but you have to fail a couple of times and see a bunch of videos to understand where did you made a mistake and find this easy!!

[@sonalipradhan3721]

Hi Bettie, I I have to let you know that I followed your instructions to the T for the sourdough starter and also this beginner no knead sourdough bread and I have to tell you, it turned out superb. Thanks a lot for your detailed information!

[@BoswelliaLuna8]

OMG, Baker Bettie I made my first no knead SD boule based on your recipe! The ear is so pretty! Thank you for sharing your recipes. I am also making you’re SD loaf that’s in the fridge to see which one we like best. I am following your directions implicitly and I am amazed that your recipes for SD are working better than the SD recipes I’ve been following from a beginner’s bread baking book!

[@michellevalenzuela9135]

OMG...I am so happy I have found you! Your easy to follow, step-by-step, instructions are a game changer! Thank you, thank you, thank you!!!

[@jenniferlina6621]

My first sourdough try didn’t turn out that great but then I followed this recipe and the bread came out so perfectly! I’m honestly so in love with it and so thankful that I found your channel and this has worked out so well! Thank you so much Bettie!!

[@Aish786-w2l]

Best recipe I’ve used! You made it so simple, I’ve ruined so many breads and wasted so many ingredients in the past I had given up. My bread is proofing and so far so good. All went to plan and it was so easy! Thank you!

[@BakerBettie]

Great job!

[@polentama]

Adding the dough to the cold pot is a big game changer! Thank you for your excellent tutorial.

[@BakerBettie]

You are so welcome!

[@stephanieinspired1151]

Love it! Will try in 10 days with my newly created (30 day) sourdough starter. Great ease-full instructions

[@davenewman247]

After couple of failures of making sourdough bread, I followed your instructions including sourdough starter comes out perfect every time, Now my friends are very impressed . Thanks for your simple step by step guide.

[@BakerBettie]

Great to hear!

[@ismailbeevikmpitchai3650]

Hi Bettie, I baked the bread following your receipe. It was dense and gummy. It did not have the oven spring. I live in a hot and humid climate.So I used 30ml less water. I proffed the dough in the oven with steam from hot water. Tk u

[@TomNavesink]

Great instruction, thank you! I’ll have to try not preheating my Dutch oven. I have noticed that when I preheated Dutch oven, the bottom of my loaf is a little burned. I particularly like the attention you pay to folding and shaping your loaf. Was very helpful.

[@ckkone]

Tried this today, turned out better than I expected.

[@canadafats]

Bettie, I’ve been following you for a few weeks now and your tutorials are perfect! I’ve had amazing success with my starter and my first few loaves have been incredible. Thank you!

[@jasondavis3557]

I've made two excellent loaves so far, just following this sourdough series. Very clear and easy to understand instructions. Thank you Bettie!

[@nellietan3487]

Thank you my dear, I enjoyed watching it the whole morning.

[@tayyibahsuleman1584]

Thank u so much baker Bettie. I'm a bit late with experimenting with sour dough. But today was my first. I used all ur guideline and recommendations and I got a lovely loaf. I'm super excited.

[@sandrajackson5302]

Hi, thank you for the videos they are so good. I wonder about the little splinters in the basket on the wood, that they will go into the dough. Has anyone had this problem? Sandra

[@zhihuiwang148]

Hi Dear Bettie, I finally found out that the amount of salt and the fully developed of sourdough starter（double size） are very important key to make a sucessful sourdough bread, mine was used always cannot boom up and it was always not much bubbles inside, when I increased my amount of salt from 5g-10g (for 350g flour), it's so good! Thank you for your video and explanations!

[@jyeatkinson4789]

Thankyou thankyou thankyou! This recipe was straight forward and easy to follow. After a few failed attempts with other recipes, I finally baked a successful loaf using your method. I have done a whole wheat version and rye version following your hydration notes (100g substitute of flour) and your hydration recommendation for 324g of water was bang on. I'll definitely be checking out your other baking videos 👌

[@AndreaValentineTLH]

Hello I have watch a lot and have had some fails in this world of sourdough I finally believe I have the right ratio mix and length of starter time I feed the start last night and I keep my jars in the oven overnight with no light they doubled in size and were at peak this morning, I'm trying your method today except the time frame concerns me I started the mix at 8:30 this morning it won't be ready to shape till 8:30 tonight and then if I have to leave it another 4 hours that takes me into 12am what can I do to make sure I get a good bake? The past tries the starter seemed ready but after the stretch and folds I was not getting the bulk rise even though I had a established starter they were coming out beautiful in the look crusty and tasty, but way to dense. I changed the feeding and ratios and now I'm getting even better growth and bubbles so fingers 🤞🏼 you way is the key. Love your channel and full explanation on the world of sourdough

[@DanielaGarcia92]

This is the issue an having right now. I have done the stretch and folds and it’s not rising it’s been 8hours now and it’s still flat and not ready to bake. Its very cold where I live so not sure that’s the reason why it’s not rising. HELP!! Anything I can do??? Don’t want to throw it 😢

[@morethantheeyesees]

I’ve been making bread for the last three weeks with your recipe! It turned out great every time! Thanks for the recipe! I have made seven loaves!

[@BakerBettie]

Wonderful!

[@linbanks227]

This is a terrific tutorial. I create my bread dough a bit differently . . . your demonstration of shaping was most excellent!

[@cecilialynch2243]

I followed your starter for the past 2 weeks and finally made this today. Your video made it so easy to follow along and mine turned out great! I really appreciate your videos and can't wait to eat this bread tonight with dinner!!

[@BakerBettie]

Glad it helped!

[@AlexSharayMusic]

Thank you, Bettie..! My daughter and I tired this recipe and it worked out great..! I cheated, so to speak, as a friend gave me active starter. I can’t wait to try your recipe with whole wheat. I live in the Chicago area and I hope to attend one of your workshops in person, one day. :)

[@lenore3786]

Thankyou for your easy to follow instructions, step by step and things to look for. You do a great job!

[@BakerBettie]

thanks!

[@emmabaido458]

Thank you so much for your videos, I love them! I’ve watched thousands lately 😂 and have found yours to be the best! I started a starter 12 days ago, haven’t baked with it yet. After watching your videos, I decided tonight was the time to start. Got up to putting the 500g of flour in my bowl. Measured in roughly 200g and my scales died.. fair to say I have no idea what I’m going to wake up to in the morning 😂

[@thepiecesfit5049]

It might help to include the kitchen temperature. Bulk ferment times at 70F are very different than 75F. A bulk ferment at over 12 hours at a higher temp might turn the dough into soup.

[@debl9756]

Betti, I'm not sure you'll read this but wondered if feeding the starter with whole wheat flour only would work for this bread. I have been feeding and feeding with WWF and I could actually bake today if I can use that starter composition. Otherwise, I'll need to do another feeding with white flour. Thanks so much if you do see this and can respond. Love your videos and have really gotten a good start on my starter thanks to you!

[@ivakalinova2063]

Thank you, Baker Bette for the thorough and simple explanation. I’ve just mixed my dough and let it rest for the bulk proofing. The room temperature at my home is 25-26Celsius and I was wondering if I should leave the dough at room T for 7-8 hours and then place it in the fridge for another 6-7 hours (as it is going to be middle of the night and I plan to bake tomorrow). What would it be your advice? If this is a good strategy -after taking the dough out of the fridge -should I wait for some time before shaping? Thank you very much in advance!

[@BakerBettie]

Your timing plan sounds good! In the morning, you will take the dough out of your fridge and let it come to room temperature for a few hours. Then you can shape it.

[@ivakalinova2063]

Thank you so much for the quick response!

[@monheganmike]

Thanks Bettie! You the best!

[@annablack7902]

Thanks so much for your clear tutorials! Demystified the whole topic, so many divas out there 🤗🤗🤗

[@sheenadawnmccaughey7482]

I made this today as my first ever sourdough bake. It looks fantastic. I can’t wait to eat it.

[@BakerBettie]

Sounds great!

[@Bcrawford5249]

My starter Yeasty Boy and I are in the bulk fermentation stage as I type. I've only made one loaf of sourdough bread and it was an easy recipe but not this easy. After reading a lot of very complicated recipes it took me forever to try a loaf. I can't wait to see how it turns out!

[@MsMars.]

I made this a couple of days ago and I can see where this would good for a beginner who wants fast results. It was easy to make and has good flavor, especially after a couple of days because it becomes more tangy. Downside to this recipe/method is that it has a denser, tighter crumb, likely due to less hydrated dough? Just making an educated guess cuz I am a newbie to sourdough, though I have made your traditional sourdough recipe and others' recipes with a higher dough hydration and those have resulted in a more open crumb. I have also learned from you NOT to cut into the bread until it is completely cooled, at least two hours (and more). I've never waited til the next day, though, LOL. Thank you for this tutorial.

[@sharnndurning7952]

I just saw you on tic Tok and came looking for you . I started making bread a month ago and just made my sour dough starter . I think You are gonna be my new best friend 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿love from Scotland

[@BakerBettie]

Haha welcome to my page!

[@dariuscheesman5454]

Excellent video, very clearly presented. Thanks.

[@BakerBettie]

Glad it was helpful!

[@kaelandewaal8817]

Just baked this bread recipe best bread I’ve ever made!

[@CN-wn1dw]

Thank you for The information on how to use the basket 😊

[@BakerBettie]

Any time!

[@BB-pb4sx]

What diameter round basket and what length oblong basket would you recommend for a loaf with 500g flour and 315 ml water? Thank you for providing very clear instructions on how to use the basket.

[@elizabethb595]

Bettie! Thank you for this tutorial! I’ve watched many on YT and have read some too. Your process for this bread is so much simpler than any I’ve come across that I feel I can do it! My starter is looking good, and I can’t wait to make my first sourdough loaf using your recipe.

[@GlennaHorn]

Your videos are so helpful! I was wondering if, at any point, the dough could be put in the fridge to slow down the proofing if I wasn't ready to bake right away? Thanks for the help!

[@mohammadalhamza6432]

Thanks so much for this video! Have made this bread many times now and have inspired many others to start making it as well! Was just wondering what I could use instead of the baking paper, something more natural and sustainable, do you have any ideas?

[@301250]

Lovely, both bread and baker!

[@karenfeagle2950]

QUESTION Can you add more starter for a tangier bread? Mu husband prefers a strong sour dough flavor. How do I do that? Your videos are so wonderful! Thank you for sharing all of your extensive knowledge. I am still watching them. I haven't seen them all yet. Kind regards !😊

[@kalman55]

Although I followed the recipe for this bread to the letter (or gram), my dough turned out to be very sticky, could not be easily handled, and would not form into a ball. Not wanting to throw it out, I never-the-less put the blob into a Dutch oven and baked it. The result was not what I expected. Although the blob didn't rise, it did bake nicely, forming a somewhat dense crumb and a wonderful crust. More amazing was the taste--it was wonderful. I want to try this recipe again but would like some comments on what went wrong and how to correct it.

[@natashahunterre]

This happened to me also. I followed everything exactly but my dough was so sticky.

[@divinerightpvp1809]

Depending on the hydration your dough should feel sticky. To combat said stickiness just wet your hands and it should be really easy to work with. If your “blob” didn’t rise it’s probably because your starter was not active enough. The density was probablt caused by the inactive starter or lack of fermentation time

[@Susanisalwaysme]

Hi Bettie, just saw your channel a few days ago. Love the step by step videos. Will be trying your recipe, but first, make sure I have a very strong starter. I was struggling with my starter and am now following your sour dough steps to get it very active and strong. Can't wait to try this recipe. Thanks

[@Mickeyla82]

Finally a lovely recipe that doesn't terrify me!

[@clairenalikka5925]

Thank you, Baker Bettie, I am making this no-kneed sour-dour bread this Sunday. Claire

[@BakerBettie]

I can't wait to hear how it turns out!

[@hokikatipa3711]

I tried your recipe, it was tasty, spongy.. yum..

[@user-ql4tl8ty3r]

Just started my first dough last night, going to try this tomorrow! Your videos are so helpful!!!

[@BakerBettie]

Have fun with it!

[@user-ql4tl8ty3r]

@@BakerBettie I just pulled my first loaf out....when I went to do a second proofing this morning, my dough wasn’t nice and puffy and fluffy like I’ve seen on most. I am at almost 8000 feet altitude! I’ve been reading about adjusting time and temp for actual baking....do you have any suggestions for the dough itself? Absolutely wonderful series and can’t wait to keep experimenting and move forward!

[@pabloguillen5915]

I have cultured a starter following your instructions. I am now trying this bread for the first time. Should I give one or two strengthening folds to the dough? Would that be a good idea?

[@robbincarlson7007]

I was wondering the same thing. Im new to sourdough baking and everything I read says to stretch and fold. Why are we not doing that for this recipe?

[@pabloguillen5915]

@@robbincarlson7007 I think it is because stretch and fold makes the recipe more complicated and this is supposed to be for beginners. Baker Bettie's videos are by the way excellent to start, but I have now moved on to Foodgeek, then to my own recipes. Sourdough is my lockdown project here in sad lockdown Sydney. Unlike model trains, it is a hobby that earns praise and love from the whole family.

[@raquelalves2265]

thank you - have the first loaf in its second proofing thank you for your guidance

[@kathrynriosa3551]

Thank you Betty for your excellent instructions. I just completed my first sourdough boule and it was delicious.

[@BakerBettie]

Great job!

[@mysidestitches]

I just made this bread and it’s delicious!

[@BakerBettie]

So glad!

[@ranjitsolanki9639]

Hi, thanks for all the tutorials support and inspiration to get into baking. I have completed the starter. I don't have a Dutch oven. Can I bake sourdough on a baking tray or silicon mould or round cake mould? What cookware can one use other than Dutch oven or enamel cookware? Please advise 🙏

[@shahabsaniei3288]

Hey Bettie! I just want to thank you for that Tea Infuser tricks.

[@monadesai]

Thank you for such detailed and informative videos Bettie! i want to try this recipe using the loaf pan. Can you please guide me? My starter is bubbly and getting ready for me to bake! the dutch oven one was very tasty but tough specially the top and the bottom :(

[@scrappinrabbit]

OMG this turned out so good!

[@videokittykat]

Love your kitchen!

[@cbarton1625]

Thanks for the recipe for 1 loaf and not 2. Great directions.

[@BakerBettie]

You are so welcome!

[@beccadeck]

This is the best recipe I have come across! So easy and despite 2 different consistencies to the 2 loaves I've made, both have worked out brilliantly! Thanks so much for this :)

[@BakerBettie]

You are so welcome!

[@eunicebrothers1950]

Love, love, love all your videos. I'm a school teacher of 35 years and always appreciate how articulate you are in all your explanations. I also appreciate your list of sourdough equipment. But can you recommend a good bread knife that doesn't cost a bundle? Thank you.

[@BakerBettie]

I'm so glad you like them! I like this one: amzn.to/323IfYb I would suggest getting a 10" size so you can cut through a boule if needed.

[@eunicebrothers1950]

Thank you so much for your recommendation. Really appreciate you.

[@Lily.593]

Hi Bettie I am willing to try the Bread today can use regular AP flour as due to the lockdown where I live this is the only type of flour we have currently and whole-wheat bread.

[@angelano10]

Hello~ I’m wondering if the bread worked out for you when using regular ap flour?

[@Lily.593]

@@angelano10 Hi, I have not tried this recipe, but I did Chef Billy Parisi The Perfect Sourdough Bread recipe it is with AP flour and it was a success

[@mohammadalhamza6432]

Thank you so much for all the helpful videos! I just started making this bread and after the rise it became very sticky, I couldn’t handle it in the same way as you as it kept sticking. Do you know what I might have done differently?

[@BakerBettie]

That's fine! Here are some tips for working with sticky doughs: bakerbettie.com/high-hydration-dough/

[@angiek.9573]

Question regarding the starter /water ball test in video. When exactly do you check it dropping it in the water? After feeding for several hours ??

[@tanafairley805]

I love your videos ❤ I did this recipe today and was so sticky after the fermenting 12-14 hours. I think a lot of the dough stuck in the bowl when I turned it over onto the counter. I couldn’t shape it very good. What do you think I did wrong? Should I put it in the fridge for the next proofing time instead of the counter?

[@hotdog_tofu]

Love this recipe!

[@KLNYC]

my 4 days for the starter.. is bubbling now :) Cant wait to make a my 1st SD bread

[@joanmacleod1362]

Do you have a video for making regular sourdough bread. This is a great video with so many tips. Thank you

[@BakerBettie]

I have a few sourdough recipes! Search "sourdough" on my website bakerbettie.com

[@trishs.4326]

Great info Shared 👍thanks

[@RuthThackray]

really loving this series, have been following along with my stater and just baked my first sourdough loaf today. I did bulk ferment for 14 hours and in the basket for 3 hours but the average room temp here is 26C (and we are nearly in winter) and I noticed the sourdough was really "sour" which was fine but it also didn't rise too much in the oven. So my question is do I adjust fermentation times for a hotter climate?? your thoughts are much appreciated!

[@girlvswafls9179]

I love your series and I'm learning so much! I'm wondering how many quarts the Dutch oven needs to be for baking?

[@XxiiCoookiesiix]

Rewatching your videos now that I have restarted my sourdough journey! My brain trying to figure out when I need to start my bread in order to let it rise 12 hours, then 3 hours, cook for basically an hour then cool 8 hours 😅

[@nicolewulff6041]

My 6yo is very excited to tell you that his starter doubled in the last day. Thank you!

[@BakerBettie]

Awesome! Great job!

[@stevewakefield5001]

Just baked First loaf! Yeah. Thanks for the inspiration, instructions, and help. Really appreciated. Like to send pics somehow?

[@heididay6698]

Getting started on my sourdough journey and your videos are so helpful. Thank you! Curious, how big is your Dutch oven? Is it big enough to do both a round and an oblong loaf, or does it only really fit a round loaf? Thank you for your help!

[@boyandbelugee]

Thank you so much! We are doing our very first sour dough bread today!

[@BakerBettie]

Good luck! Have fun with it!

[@boyandbelugee]

@@BakerBettie thank you!

[@scottrasso410]

I'm a newer baker, having done a few pages of sourdough. This looks like easy. I'm going to try your way next. Thank you!

[@river8760]

Mine turned out pretty well. It is a bit heavier than I would like. Not sure if I made an error, but it looks good and the sourdough taste is absolutely delicious. First time ever making this too, thanks for your tips.

[@BakerBettie]

I'm glad you enjoyed it! There are a few reasons why it might be a bit dense: If your starter is new, it might not be strong enough yet. Or if your kitchen is cold it might have needed a little longer to proof. But this bread won't be quite as airy as more advanced sourdough breads. I'm going to be publishing a more intermediate version soon.

[@river8760]

Baker Bettie definitely hasn’t been warm outside here, so it has been a bit cold in my kitchen. I checked my starter and it floated. Definitely I may not have let it proof long enough though. Thank you so much for your response. 😃🥖

[@margaretgoh2143]

Suzanne Leigh z

[@thomasrivers5130]

Hi Bettie, thank you for the excellent tutorial’s, I didn’t plan the timing right so I’m putting the doughs in the fridge after a nine hour rise hopefully I can take them out in the morning and continue. Will this work out well?

[@barbaralee5696]

Yum! Looks good. Thanks for a good, easy sourdough bread.

[@BakerBettie]

You're so welcome Barbara! Let me know if you try it and how it goes!

[@carolynmacmootry6625]

Love your videos. Very helpful and informative. I have made four loaves of sour dough bread now and they have turned out so delicious and beautiful. We love the mild sour dough flavor. How can I keep my sour dough bread from becoming too sour? Thank you.

[@estanford826]

Wow. Super easy. Thanks

[@BakerBettie]

You're welcome!

[@yolandaanderson8556]

I have the last 15 min to go and it’s looking delightful already! Thank you for the great instruction. Got your focaccia recipe fermenting in the fridge for tomorrow’s bake. 😀

[@BakerBettie]

Wonderful!

[@angelaxo]

Thanks for the video, I will definitely try it! I saw the bulk fermentation took 12 hours, may I know how do I know the time needed under different room temperature ? I live in a warm place, room temp around 25-28 degrees celcius. Not sure if 12 hours maybe too long??

[@kimberlymaxwell492]

Hi Bettie ~ love your videos...your simple step by step approach. I love details but sometimes they get in the way. I just want to make and bake the bread then I'll go in for the details. Anyway, great job! I DO HOWEVER HAVE A QUESTION...ok, so my starter was ready to use...I made the mix and it is sitting on the stove waiting 12 or so hours; in the meantime I now have this perfectly usable starter left - what do I do...should I feed it? even though it was ready to use in a recipe? I'd like to know asap! thank you! ]

[@elsagonzalez5559]

Hi, just found your videos since I’m interested in making sourdough bread. I really appreciate the clarity in your explanations!! Some questions for you: in ages past I wonder if people had the “luxury “ to do discards since pioneer times and prior had less to waste. Along those lines, what about the precision of weight and timing that is practiced today versus back then? Most people didn’t own scales so they learned by look and feel, I assume? And timing was generally a practice of doing certain chores at about the same time daily but not necessarily according to a clock? Thanks for considering these questions.

[@littlemusic4x]

I'm trying this bread today! Sadly mine was very sticky and basically did not want to be handled or formed into this nice ball shape. I'm still really excited to see how it turns out :)

[@BakerBettie]

How'd it go?

[@sarahp5437]

Hello do you cover the bowl with a dry towel or plastic cling wrap? Thank you! This is my first time making sourdough 😮 😊

[@BakerBettie]

You can use either one! If using cling wrap, let it sit loose on top.