Beginner SOURDOUGH BREAD recipe - Learn how to make sourdough AT HOME!

[@Foodgeek]

Have you tried making sourdough bread before? Did this guide make everything a little clearer? If you are interested in a particular technique, I've uploaded a Behind the scenes where the entire process is uncut (along with whatever show I was watching in the background): kzbin.info/www/bejne/emTWiJ-qnpJgisU

[@Foodgeek]

If you notice the slashing in this video compared to the other one, you can tell how much I learned in the months in between. Great scoring is half way about your tool and the other half is about 'meaning it'. If you read my article that goes with the scoring video, I offer som tips on getting good at the motion needed to score, even if you don't work at a bakery where you get to score 100 loaves a day 😁 fdgk.dk/sourdough-bread-scoring-tutorial I hope you get some awesome bread 😁

[@acenothing]

Thanks for responding. I have been baking sourdough for 2 years. I really enjoyed your video on scoring. I am always interested in new approaches to baking which is why I watched your basic video. Thank you again

[@fredcg]

You're videos are amazing and very detailed. Really good help for a beginner. Question: would you also make a sourdough pizza?

[@BruceSchwartz007]

I've had just 4 bakes so far. Two of them used this recipe (to the gram!) and came out just amazing. I couldn't believe what I had created! The other two times, when I didn't use your recipe, the results were just mediocre. I would recommend this video to anyone that wants to build their confidence in baking natural sourdough bread.

[@Foodgeek]

Thank you Bruce ❤️

[@pauldavis6210]

Ben Stern Ditto. “Hit or miss” is correct and even as a lifelong baker, home chef “and” chemistry major in college, I did not fully understand how to make and care for my sourdough starter “or” the important steps in the process (not even to mention the proper vocabulary!) 🤓 I had never worked with a wet dough or had ever proofed my loaves in the fridge. Took me 3 tries and a quarantine to make picture-perfect loaves like our geeky mentor 🤓😉 but, hey, it sure beats binge watching episodes of “Leave It to Beaver” or “Game of Thrones”. Plus, it tastes better! ...AND you and your cloistered family can fully enjoy the fruit of your own loving labor. I am beginning to like this “Staying-At-Home” gig. Except for the small “no paycheck” thing.... Thank you “Heir Professor” & Bon Appetite.

[@benstern2079]

You are a great teacher. My sourdough techniques were hit and miss until now. I have learned a lot from you. Now that we are confined to our homes for a few weeks by the corona virus I have the time to do all the steps you teach.

[@Foodgeek]

Thank you ❤️

[@MoonlightDawnMoolightDawn]

I just finished making this recipe - with a couple of differences: 1. I used AP flour only (what I had on hand). 2. I live in a camper - no real oven - so I used my toaster oven for baking. I do have a Dutch oven that fits into that little unit so that was not a problem! 3. I split my dough into 3 loaves because of the oven situation. My results: Fantastic - considering I really don't have the proper oven to bake this in. My bread came out crunchy on the outside, moist and tender (slightly chewy) on the inside. Mildly sour in flavor (new starter I have). --- I love your recipe!! KEEPER!! -- I will make again - and I hope to have a real oven in a few more months to work with - but I had to try this recipe now. Happy I did. Thank you!!

[@ramona1890]

Was just using all purpose flour okay?

[@banufields9924]

I am a beginner and I tried my first sourdough bread following your instructions..it turned out fantastic!! Thank you so much!! Another thing I love about your work is how natural you are, no fancy and made up studios, just the real baker and great ideas.

[@aaronkahler1867]

Sune; I am a beginner baker and decided on a whim to try sourdough. Your video and "The bread Code" were the first ones that I came across, and wow what an easy process you made this. I have had 4 loaves out of the oven, and the last one was absolutely amazing. Thank you so much for your help on this awesome hobby, as this old IT guy needed a yummy one.

[@davidblood9882]

I’ve watched this video at least a dozen times and learn something every time. I also appreciate the excellent background music. This is a well produced video. Thank you Sune!

[@pinkychang]

The best video I watched on sourdough making for beginner. Loved the 8 steps! Step 1: Making the levain Step 2: Autolyse the flour Step 3: Mixing the dough Step 4 : Bulk fermentation Step 5 : Pre-shaping Step 6 : Shaping Step 7 : Slashing the dough Step 8: Baking with steam Those steps 1-8 you explained , and followed with the video step by step, regained my confidence to make the sourdough bread for the first time. I have tried to make sourdough started for more than 5 times and I hope I can expect some success from your tutorial. Thanks Sune!

[@Aviyaytor]

Just made a Kensington sourdough starter, and looking for tips, and thankful I came across your channel. I am about to pull 2 doughballs out of the fridge, and see how they come out! The video on scoring was amazing, and looking forward to more of your channel. Thank you for all your help! The videos are great, straight forward, and relaxing to watch! LOL. Plus cool guitars in the background. Take care my friend! -Aviyaytor.

[@Foodgeek]

Thank you ❤️

[@CarolynJewel]

Hello, Sune! I made the recipe you provided here and the results were amazing. None of the other recipes/instructions I tried made it clear that I needed to account for the water in the starter and adjust accordingly. No surprise, all those recipes resulted in dough that was far too wet and that did not rise much during the bake. That bread was delicious but not perfect. Thank you so much for the information. Once I understood that the math needs to account for the starter hydration, everything came together perfectly.

[@rupasinha6484]

Best instruction and guidance for everybody and especially for a beginner; I have gone through many videoes and got a little bit confused and as a result, my breads did not turn out satisfactory. I know one can achieve the target result by error, learning and doing the process. Making sourdough bread needs a good perception level (like any other precision level work). I am really grateful to SUNE for being myself confident making the gorgeous looking bread. Thank you Foodgeek and wish you all the best.

[@Foodgeek]

I am very happy that it is helping you progress :)

[@elizavetashelekhina7258]

Was trying to make an open crumb sourdough bread for more than a year. Tried dozens of recipes, but yours is the first one that led to perfect results. Thank you!

[@Foodgeek]

That is wonderful to hear :D

[@DavidRichfield]

My new favourite food channel! I'm busy bingeing your videos because I love the scientific way you approach everything. One comment on etymology at 4:05 - Autolyse isn't Latin, it's Greek and it doesn't mean self-mixing, it means self-splitting. αὐτο- ("self") and λύσις ("splitting")

[@nancyverdi2109]

First I'd like to say thank you so much for these amazing videos. I started making sourdough bread at the start of COVID, being in NY we had no yeast, and flour too was sparse. So it has been super exciting to learn this ancient form of breadmaking. I have a couple of issues now that I've achieved success with my starter. Issue #1 - In this recipe, I notice you can change the quantity from 2 loaves to as many loaves as you want to bake. I'm choosing to bake 1. Just to be safe (and have some extra), I followed the levain recipe for making 2 loaves 40:40:40:80. When it was time to add the levain to the autolyse I used 92.5 grams. This left me with 155 grams of levain. If I were to follow your recipe for the 2 loaves, I wouldn't have enough levain. your recipe for 2 loaves calls for 185 grams. Is this a mistake in your calculations. Issue #2- I'm substituting half of the whole wheat flour with buckwheat flour. so I used 343 grams bread flour, 38 grams of whole wheat, and 38 grams of buckwheat. during bulk fermentation, the dough seems very wet. I'm adding some extra bread flour in-between stretch and folds. I'm worried this will effect the crumb. Any insights would be greatly appreciated. Thanks again!!

[@Julian-1111]

You are my go to guy for Sour Dough, your instructions and recipes are the best. The most sophisticated recipes i have seen, they are “perfect”. My first Boule came out exactly like yours with the diamond cuts, this loaf came out - perfect, so I’m hooked. Will check out more recipes on your site for sure. Cheers, Julian, San Diego, Calif

[@jessika3283]

This is by far the best recipe and technique for sourdough. Thank you

[@jessicaarmenta4117]

I made these today. Turned out beautiful. Thank you

[@TheSueRitchie]

Tried your method Sune, this is the best method I’ve tried so far. My dough spread a bit before going in the oven but sprung back and I have two lovely loaves. I have not mastered the art of using the lame but found a small serrated knife did the trick. My bread looks just like yours. Very happy with this and it tastes good. My oven doesn’t go up to 250 deg C but I found that 240 and 200 works ok. I think my oven gets hotter than the markings on it. I don’t have a Dutch oven but I use a very large deep Pyrex bowl with a lid and I put the dough on the lid.Thank you for this great recipe and regards from UK. Stay safe.

[@Plover59]

This was a great video, very clear, and I just made my first successful (in my opinion) sourdough loaves. I made a starter around Easter, tried a recipe in a book (The Joy of Cooking) and the result was a fairly “anemic” and dense loaf with hardly any crumb. Probably my fault, but hard to get a feeling from text in a book, and I’m more a cook than baker. After looking through quite a few channels on KZbin, I found Foodgeek, watched Sune’s videos on maintaining your starter and how to make a sourdough baking schedule to get a feeling of the timing and stages, and followed this one yesterday and this morning. The loaves today had good crumb and taste, and I even got a respectable hatching and brown crust. Bravo Sune!

[@samuellim6588]

Hi, your videoing is very good. Easy to understand. Will attempt to make the breads. Thank you !

[@blondethai]

OK I've tried my sister's sourdough recipe 4 times now. I live in Hot Thailand. Today I'm trying yours. Can't wait to see what happens. I love your videos, the sound of your lovely voice and how clearly you speak and make everything understandable. Thank you!

[@urbanfeeder]

Hey Sune - just wanted to say thanks. I just achieved the spring I have been striving for by following your videos. Great channel. Well structured and clear.

[@gerhardturznik4795]

My first successful sourdough bread, exactly with your beginners recipe. It has become great. Thank you so much, Sune.

[@vocalman911]

I have had a starter for a couple years but only made bread three times. Each time was so frustrating. Now I have used this video and your recipe notes twice. Not only is the bread great but the process makes sense and gets easier every time.. Thanks so much! The only trouble I have is with cleaning my hands and main mix bowl. Not easy and I don’t want to clog my pipes

[@RamblinView]

My quarantine has been much more satisfying because of your content. Thank you so much

[@brianheble2248]

I’ve tried several techniques for baking sourdough with poor results, but your video and recipe worked extremely well. Finally!! Thank you!!

[@Foodgeek]

Awesome 😁 Thank you for letting me know ❤️

[@GoodGirlsWillDieSoon]

I love that you're wearing a shirt from Alex French Guy Cooking! I used his sourdough recipe to make my first loaves, I love the way both you and him dig deep and have a passion for details and the science behind it all.

[@Foodgeek]

Thank you. I love Alex' and watch it every week 😁

[@Eyes0fTheSC]

This is an amazing tutorial - thank you! I did my first happy dance today when I finally got the oven spring I was looking for - progress!

[@merindymorgenson3184]

I’ve been having some trouble getting good gluten development here, and we don’t have the option to use bread flour here, just the equivalent of all-purpose flour, and a cake type flour. We have a hand mill, so my husband graciously spent about 20 min grinding up some whole wheat berries for freshly ground whole wheat flour so I could make this recipe. I actually used my scale and weighed everything instead of eyeballing it like I usually do. I can report that as of my third stretch and fold I had the best gluten development I’ve ever had here! I’m so pleased with this recipe so far. I did let the autolyse go on a bit longer than in your recipe as my levain needed a bit more time to get active. My starter is pretty active, but not excessively so. It works. Anyway, I’m having to do my overnight rest in the bulk fermentation stage instead of the formed loaf stage as I don’t have any banneton’s and one of my good bowls got broken recently. I think I’m going to see if anyone can make banneton type baskets here. There are many skilled artisans in various fields, so I’m pretty sure I can find someone. I’ll be dividing it into half and bringing it to room temp (so the temp comes up sooner), and then forming the loaves and letting them proof , then baking tomorrow. I’m pretty excited to see the final product seeing as how the initial stages have gone so much better. I’m also hoping the bulk overnight rest won’t affect the outcome too much. Oh, and the written article was very helpful for me. I’ve watched this video about three times, as well as reading Peter Reinhardt’s book, which I also really like. But seeing the step wise written out instructions made this “fit” my brain process.

[@ramoncevallos725]

Beautiful crumb!!

[@Mai2k3]

I like how your fridge has just wine and the bread in it :-)

[@toodie535]

I have to rearrange about 30 condiment jars and bottles to make room...

[@ohcarolina8671]

@@toodie535 same! 😁

[@JonHowardPhotos]

I’m currently eating from my first loaf of sourdough that I made watching this video and reading the web page linked below. Very good. It’s not nearly as difficult as I imagined.

[@Foodgeek]

Thank you

[@SilverSixpence888]

I have made a lot of sourdough recipes and this one is by far the best. An actual delicious success! Thanks.

[@iammisskizzy]

I've been baking sourdough bread for 6 years with uneven results though I knew not why. Today I baked a couple of loaves having followed your video on basic sourdough to the tee and I couldn't be happier. Beautiful loaves; great crumb; amazing flavor. Good crust but not so hard that it would put ppl off who don't care for that. Thank you for the precise recipe & instructions. I'd post pics but I don't see how to do that.

[@wuzul]

Foodgeek, thanks so much for your informative bread videos, the whole bread thing has been very therapeutic. Taken me several attempts to succeed. Had my cast iron oven delivered yesterday WOW I had been doing it correctly all along after all just wrong cooking vessel. Top job Sune kind regards.

[@Foodgeek]

You are very welcome. I also love the feeling of just making the dough better and better during the process :)

[@ga9d]

I just made this, awesome. Thanks for your great, easy to follow video.

[@moniquem783]

I did it! Followed this method. Wanted a batard rather than a boule so watched another of your videos to see how to do that. It’s sensational! Thanks for such great videos. I wouldn’t have had the confidence to try without them 😁

[@stephenyoo9617]

You’ve elevated my bread making to a new level with all your videos. Thank you.

[@edithharmer1326]

Excellent Tutorial! Well explained! Thank you for sharing! Greetings from Singapore🇸🇬⚘⚘⚘Edith, a happy Subcriber!

[@KielanGaming]

I made mine in a stainless steel mixing bowl and just covered the top with a pie dish for 20 minutes, turned out great, my starter only a week old, lovely sour flavour like rye bread but not too strong, nice bubbles not big but just right. Thanks for the easy guide, you helped me get a really nice loaf with great expansion first time, especially good you encourage to do more lift and folds if the development isn't quite there yet, that was definitely needed.

[@Foodgeek]

My starter in this video was 5 days old. It's the one I made in my starter video 😁

[@KielanGaming]

@@Foodgeek Yes I wasen't using organic Rye flour on the first few days and then I saw your vid and was like maybe get some better stuff, organic Rye flour had so much yeast action it was doubling in size in 2 feeds and when I switched to organic wheat flour it trebled, just an awesome rise from your sour dough starter guide and the cupboard on top of the Fridge is 27C so good enough to get activity fast.

[@robpersons]

Terrific video and recipe. Really helped me get through some issues. I was throwing a lot of failed attempts into the compost heap. Your logical approach has helped me really analyze the process and I am finally understanding why I failed. Thank You for being a geek.

[@jeremytustin]

Hi Sune. I just finished making this recipe. Thanks to your very clear description the result was great. I’ve only tried a few times before and this was definitely the best! Now to work through more of your videos! Thanks!!

[@otavioneto5971]

in 1y (since you posted this video) your technique evolved A LOT! The crumb shot proves my point. Keep up w the good job! 👍

[@mayrranakamura2996]

My dad and I tried this for our first time ever baking sourdough loafs. It turned out great! (Way better than we had hopes for, at least) The video was very clear and illustrative

[@Foodgeek]

That's wonderful to hear

[@mayrranakamura2996]

@@Foodgeek Thanks so much! We're big fans of your channel. We recently tried your cheddar jalapeño recipe and absolutely loved it! And, we've been getting better at scoring our loaves as well, haha.

[@sadnessinside123]

Wonderful work. Thank you

[@chestnutgoesnuts9711]

I really like your videos! They are very easy to understand and follow. I came across many problems when I made the sourdough and your tutorials did help me a lot. Thanks for the time and effort!

[@margariteolmos3457]

A very clear and helpful description of the process. And your bread, fabulous! Thank you.

[@Foodgeek]

Thank you. I've have more sourdough videos planned! Love sourdough bread. It's just the best kind 😍

[@dalalalmajed2877]

Thank you very much for your information .. Your only recipes that work with me .. I tried other recipes that do not work .. :)

[@terianderson7951]

Thank you so much for this recipe! I made it today (after a week's anticipation of getting the starter ready). My bread turned out wonderful, thanks to your very clear instructions!

[@Panzerman1951]

Amazing tutorials! I've been struggling with sourdough but your tutorials have fully explained the process and have highlighted where I have been going wrong. Sid

[@GigglingGobby]

I just love this video! So well explained and demonstrated. My first attempt was beautiful but a bit small, and after having another go I realise the weak spot for me is removing the dough from the bowl for preshaping. I don't have a small curved scraper yet (must order one NOW!) and if you just try and get the dough out of the bowl with your fingers it tends to tear open a bit at the bottom where it's stuck to the bowl and that lets out a lot of the bubbles I worked so hard to create! I did end up watching the video several times to make sure I understood all the stages, and I've just watched it again now to make sure I didn't miss anything. The proportions calculator on your FoodGeek website is really fantastic, very clever, I particularly like how you can change anything you like, and scale the entire recipe accurately from any ingredient. Just superb, thank you Sune, you're my hero :o)

[@Foodgeek]

Thank you ❤️ If you have any ideas for the bread calculator let me know, I often add new features to it 😁

[@GigglingGobby]

@@Foodgeek The only thing I didn't understand was "Fordej" (which I worked out was the levain) and "Dej" (which seems to be the main dough mix). My first two Danish words? Hehehehe! Don't know why those two headings don't come up in English...

[@jackkohanim590]

Okay, I'm a believer. Followed your instructions to a tee. First loaf I took out of fridge after 12 hours. It baked okay, a little disappointed in the crumb, taste was good. The second loaf I left in the fridge for 72 hours. This one baked to a wow. Great crumb and taste. Best sourdough loaf I have made yet. Thanks. Really like the videos. Learning a ton.

[@adrianstrud]

What a great video, it has answered all my questions. Im going to try your recipe. Been baking sourdough for a while with varying results, the family all want the bread especially during lockdown. When its ready 1 text message and they are round to pick it up- no contact and everything sanitised ... more importantly no queuing at the supermarket for them !

[@Maya-Bz]

A big thanks from France !

[@ronbar9793]

You are the best! Thank you so much for sharing. I'm following your recipe and it's a success every time! 💖

[@SNArly]

You have some really excellent videos. Thank you for sharing your knowledge. I've been making sourdough bread for around three years and didn't do half the steps you use (I'm starting to add stretch and fold steps into my process, replacing my old punch down. I've never made a lavan or autolysed, so perhaps some of these steps will make my breads even better).

[@lispottable]

I love your instruction. It has made making sourdough so much easier for me!

[@gracesy9034]

Thank you for your video. I baked my sourdough this morning. It turned out perfect. It was devoured in minutes. Posted in Instagram and tagged you

[@jillelaine770]

Today, for the first time, I was successful at making sourdough bread. I had failed 3 times before, and I now realize it was because my starter was not active enough. I followed your directions for cultivating an active starter, and had such success that it bubbled over on day 5! I learned I needed a consistently warm place to incubate the starter: I used an oven with the light left on. I am so very happy: thank you!

[@jodyoliverson5030]

Made this yesterday! I had tried Babish's recipe and it didn't turn out for me. This was amazing and my family enjoyed both loaves almost immediately. I'm excited to try some of your other recipes. Your method for shaping was key!!

[@TheChewyleaf]

Thank you, your clear pre-shaping demonstration really helped me! Finally made a successful bread :)

[@billblackmore2608]

Great video! I have read and used the Tartine bread baking method, and although this is very similar, there are some tweaks that I believe will give better results. I like the two hand stretch and fold and the video shows very clearly how to handle the wet dough for shaping w/out adding tons of flour. I have been doing this for over 25 years, wish I had seen this video on the first day. I will skip the windowpane test, never did it, don't expect to need to do it, but will try the autolyse with just bread and water. I always did it with the levain too.

[@otavioneto5971]

in 1y (since you posted this video) your technique evolved A LOT! The crumb shot in this video and in your last one proves my point. Keep up w the good job! 👍

[@freshorangina]

Just made my first two loaves this morning based on your process. Excellent results! I can't wait to start experimenting more. Thank you for making such great content.

[@jefftow1]

New to the channel, great video very helpful and very clear

[@shelbytiger07]

Thank you! I made great sourdough bread with your recipe!

[@Soulinekk]

It finally worked! after 2 months of 2 loafs a week, finally I succeed. Thanks man, your video saved my sanity

[@ninathomson1735]

Hi Sune. Very glad I found your videos. I’m a science communicator so I really appreciate the way you teach. Your method of shaping the dough in particular has been a revelation to me. I’ve just pulled out the first of two loaves and while it looks lovely, I didn’t quite get the oven spring you did. Do you have any ideas why? Could my bulk proof have gone longer than 2.5 hours? Thanks so much

[@Foodgeek]

Bulk timings are suggested. Instead go for a growth of 25-30% 😊

[@randbentson6301]

Thank you! You taught me how to make sourdough bread!. My latest creation 7-seeded loaf.

[@oferayal5479]

Although I did not use your Starter recipe...My bread came out AMAZING!! Thank you so much

[@tweedmouth21]

Hi Sune, I've been making sourdough for 4 years but I can always learn new tips. Thank you for your generous sharing. You are very precise and do lots of trials to determine the importance or not of various aspect. Congratulations. Greg Lamont, Australia

[@pablo-zn1mg]

Hey Sune, thanks for this tutorial! Whenever I was at good bakeries I’d take a couple sourdough bread loaves home but I always wondered how to make one myself, so I followed another channel’s starter recipe, and then I found your channel and I followed this bread tutorial step by step. I got amazing results !! I’m gonna be baking these every week 🙂 🥖

[@schneke]

Followed your instructions and it turned out beautifully!! Thank you! Also did your tiger rolls, big success, brunch sorted!! Looking forward to trying more recipes with your lead;)

[@Foodgeek]

Wonderful ❤️

[@plowe7981]

Sune, thanks for all your videos. They have helped me a lot. My first try was with a beginner’s recipe from another site. I made a flying saucer. My second try was with the recipe here. I was so excited when I took it out of the oven. It was totally respectable and delicious. If you feel like more experimenting, how about different autolys times?

[@kristinebahr-gurtina3294]

Hi Sune and greetings from Riga! 🇱🇻 My bread came out fantastic even with "normal" latvian bio flour and despite my mini table oven where only my 2L stoneware casserole fits and which I can heat only up to max 220C! By the way, the starter to grow was also a challenge! I made a box, where I did put my router inside, so now I have a place with constant 25C!

[@ChefChrisDay]

Terrific video and bread brother!

[@Foodgeek]

Thank you

[@jayh.20]

This is a magnificent video

[@Foodgeek]

Thank you

[@281krisba2]

Thank you for guiding us..

[@grahamspencer903]

Thanks Sune! I have watched a few instruction videos and still did not get the results I was looking for. Your video not only shows "how", but also the *all important* "why". I am a technical person and like to understand why things work. Makes sense and I now understand the process much better than before.

[@bonniecooper4546]

Hello Sune .. can I ask why do you spray water into your bannanton before you sprinkle with rice flour ??

[@grahamspencer903]

@@bonniecooper4546 I have also found that misting the baneton helps keep the rice in place. If it is dry, the flour won't stay in place on the more vertical sides of the baneton. I also found that you can roll the shaped dough in rice flour before placing it into the baneton. I just fill a dinner plate with rice flour and lightly roll the dough once. Then you don't need to spray and dust the baneton with flour.

[@luckyloncar8949]

Finished mine today, WOW! Cannot believe how well it turned out, thank you so much for the video and link. Notes: 1) The quantities and such in the link do not match those in the video, but it was no big deal as long as you stuck to one or the other; 2) I did the Stretch&Fold 6 times and never got a perfect window test as mine was a bit heavier and more durable; 3) Curious how I can get even more of that "sour" taste into the bread/starter? Does that just come from older starters? Thank you very much for the great video and instructions!

[@beatrizsandoval4395]

I started making my sourdough starter 5 days ago. It’s looking great so far. I can’t wait to start making bread!

[@mouseguytravels5271]

First time with this recipe..I tired a couple others and they came out like a pancake. My starter is now 10 weeks old and I just did my stretch and folds and I did the window pane...and it passed the test! Hope it comes out great tomorrow.

[@rupasinha6484]

You're the Master of sourdough bread making. All the best from India.

[@melissajantunen]

Made the best sour dough yet! I think leaving the starter on the counter really helps. Still could double faster though. But way better than previous loaves. And shaping has improved. I get it! Can't wait for next bake.

[@SRV2013]

Followed your instructions and just produced two sourdough loaves that are beautiful. Thing is, I'm a well experienced baker, but mostly in yeasted products. It's been my dream to create artisanal loaves this. Thank you for giving me and everyone a guide to baking sourdough.

[@Foodgeek]

You are very welcome

[@domenicomonteleone3055]

Food geek iwant to learn more about making sourdough starter and the delicious tasting sourdough bread recipes please thank you kindly

[@kaatariinaa]

you are my new favourite channel! :)

[@ALegitimateYoutuber]

Made the recipe and overall came out good. though I should have gave the bulk fermentation a bit more time, since my house is cold. And the color wasn't as dark as yours, might have been how my oven circulated heat or maybe my dutch oven wasn't hot enough.

[@lizoro4413]

Thank you! First time ever that my loafs look so pretty 😍

[@bethnot40]

Sune, Thanks for the great video! I've watched it a dozen times and am following your steps to the T. Tomorrow is the day to bake it. I can't wait!

[@TylerCordaro]

DUDE you are awesome thanks for the great videos !!!!

[@lamprinedatsika6292]

1000 like !!! Congratulations !!! 🇬🇷

[@Foodgeek]

Thank you

[@mirthadurand8901]

Very good explanation.I am preparing to make my first sourdough bread. This helped me.

[@Foodgeek]

Thank you ❤️ Let me know how it goes 😊

[@marymansour1523]

I'm in love with your channel. You are a great teacher and the information and steps are easy to follow. I'm newbie to this but finally managed to get my starter right and now it's time to bake :) Have you tried keto sourdough. Do you think it will work? Thanks

[@lafermenteria615]

¡Gracias! 😊

[@JackRiverD]

Hi Sune, Thanks for sharing your geeky knowledge! I'm a beginning baker and so far have had the most success with this recipe, having tried a couple of others previously (Chad Robertson's from Tartine Bread, and Patrick Ryan's kneaded version from KZbin, so no slouches). So I'm sticking with this one to build my experience and confidence before wandering off down the myriad paths available. :) Question 1: In the video, you say to bake for 20 mins with the lid on but in the written version of the recipe on your site you state 15 mins. I've been doing 20 with good results but just wondering which you prefer. Question 2: In the written recipe, regarding the autolyse process, you say, "When the levain has grown to around 175% go to the next step... [Next step] Cover the flour [dough] and leave it until your levain has doubled in size. It took about 1 hour for my levain." To be precise, do you mean it took one hour for your levain to double in size or it took one hour for the levain to go from 75% increase to 100% increase. I'm guessing, based on my experience, it is one hour to double in size, in which case it might take about 15 mins for the final 25% increase? Which means the autolyse is only for about 15 mins? Is there a minimum time for autolyse you'd recommend based on this recipe which includes some wholemeal? My starter/levain can be pretty active at times so I'm wanting to ensure I get enough autolyse time. Thanks Sune. You're a legend. Jack

[@johnmelina7385]

Hi, John from France. Great channel, I’ve learned to make excellent bread. A question, though : should I bake straight from the refrigerator ?

[@matteodambrosio931]

salut John! Yes, I usually remove it from the fridge, score and put it in the oven. Scoring a cold dough is much easier too

[@powerterry2]

Hi Sune! Love all your videos, very informative and helpful during my quest to make tasty sourdough bread. One question I had - for the starter, as I feed it daily. Is the goal to ensure the starter can double in a predetermined time? Let's say each time you feed it, starter grows within 2 hr and doubles. Now when you make your levain, you know that the starter should be ready at 200% in 2 hrs, which in turns helps you time when to prepare the autolyse? I'm just trying to understand what are the decision points on how I know my starter is strong enough to use in levain (besides the float test). Thanks! Looking forward to your next bread video! Great work!

[@SerJorahBorealis]

Hi @foodgeek . I love all the content you create. I've learned much about sourdough baking from your recipe. As my learning continues, I understand that times mentioned (outside of oven time) will vary depending on the environment in ones kitchen. Currently trying your method for the first time. Its 68 Fahrenheit in my kitchen, and my levain only grew by about 25% in the first 2 hours. So I turned the light on in my oven and have it in there. Assuming that I should ignore the time and make sure that its grown 175% or close to it before proceeding?

[@btdiesel1]

I am just pulling my first loaf out of the oven and it looks great. Thanks for the video.

[@Foodgeek]

I hope it turned out great ❤️