Once a Week Sourdough Bread Making Routine

Learn how I prep a week's worth of sourdough bread all in one day! Thank you to Thrive Market for sponsoring today's video. Use this link for 30% off your first order and a free gift worth up to $50 when you join today: thrivemarket.com/farmhouseonboone
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[@loriannperry5302]

I have been making breads since I was 5. I am 60 now. Sour dough starter is actually from my grandpa Cunningham in 1968. He gave me it told me what to do and I have guarded that starter like fort knox

[@shericreates]

That is so cool! I am 64. My grandson who is 7 loves to bake. I am new to sourdough. What a great gift I could give him when he gets older. ❤

[@unironicpanda]

That is amazing!! My family wasn't a baking family so I had to make my won starter! I can only imagine the flavors that your starter has!

[@ajgreen_74]

That’s incredible 😮

[@SkyexEcho]

Oh my goodness! If that starter could talk, i'm sure it'd have some stories to tell. Amazing to think how many family events that starter was apart of, and now you carry it on.

[@zacharysherry2910]

Hey my son started learning at 5! He's 6 now 😂 it'll be a lifetime (and no time at all) until he's telling his kids that he named the starter "Goku" when he was five.

[@Ambmitch]

I learned sourdough from you! Once a month I make 20 pounds of your no knead recipe and separate them to 1lb pieces put them in ziplocs with a splash of olive oil and freeze them. They come out great.

[@krochel177]

Ohhhh this is a good idea!!!

[@timvandermey4792]

Wow!

[@timvandermey4792]

What measurements do you use to get to 20 lb? Thanks

[@KW-es2bz]

Do you rub olive oil on loaf or just add in bag?

[@cg8509]

Oh wow! Good to know they freeze and thaw well

[@jwhotsy7]

Watching your videos has helped me make the move to sourdough. I do not put my dough in a HOT Castiron Dutch oven anymore. I just do not like a tough outer crust. I now form my dough and put it in my cast iron Dutch oven with a layer of parchment paper under it and put it in my frig overnight. Pulling it out of the frig and letting my dough sit on the counter for an hour in the morning. Heat my oven to 450. Slice the top of my dough put the cover back on and bake for 30 min with the lid on. Take the lid off and cook another 25 min. Cooks just as brown and beautiful but the outside is so much more tender!! Never cook it any other way again!! FOR ME anyway :)

[@pandorahunter]

Ty I need a softer crust for many I feed have elderly teeth.

[@jwhotsy7]

@@pandorahunter I don't have elderly teeth just like to eat ALL the bread not just the inside. :) I finally have a bread recipe that I use yeast AND sourdough turns out perfect

[@zacharysherry2910]

If the crust is too thick on the finished loaf, I just run a bit of water over it and place it back in the oven. At 375 (or any temp between 350 and 420F). Any crust that is left crumbles like an extra crispy eggshell. Works for kids with wiggly teeth too. The water absorbs and softens the inner crust while the outer crust loses its moisture and becomes brittle and thin. You can do it when it gets stale to rejuvenate it too. (Just don't leave it around too long after that because the heat and extra moisture is fun for mold too). Best to eat within 24 hrs after doing it.

[@lifeonplanetdede]

Girl when I grow up I want to be just like you! You give superwoman a whole new meaning. Were you guys pretty much raised like this by your mom? It’s impressive that you can do everything you do! 💕🙌🏻💕 I’m gobsmacked!!! 🤩

[@daniellejames8028]

Right!!?? Lolol. She made FLOUR!!!!!!

[@dinao4018]

Same here! She’s my role model!

[@Aesop531]

Psalm 31 woman!

[@WRP03608]

Dollar Tree shower caps work great instead of bags. Great video. Thanks for sharing.

[@vickeypierce293]

I must give this a try! I failed at sourdough until I watched you and realized I was trying too hard...lol...once I relaxed and just enjoyed and stopped trying to be perfect I have wonderful sourdough bread

[@heavenjournals]

I'm starting on it, so thanks for your advice 😅

[@naomifehr669]

I 'accidentally' left a bunch of bread dough in the fridge for 2 days. When I finally baked it, it's oven spring and flavor was the best we'd ever had. Great video!

[@BeccaS1]

Did it increase the sour flavor?

[@reginavanenst6541]

yeah, did the 2 days in the fridge add to the sour flavour , pls reply…

[@fredsodyssey6319]

I keep a little bowl of cold water next to me to dip my fingers in before I work the sticky dough and I dip in between stretches as needed. The "stretch and fold" process is to help the bread develop gluten. I find that using the dough hook doesn't work as well as stretching and folding the dough. I do 3 stretch and folds, with 30 minutes in between each stretch, before doing the big rise. That's just my two cents on that. Nothing better than hot, fresh bread with butter! Yum! I love that you cook with your kids! I used to cook with my kids and now I'm cooking with my grandkids! It's good bonding time and creates such warm memories. The retreat looked so fun. Thanks for sharing.

[@diazfamily2143]

I ran out of parchment paper. For my cast iron skillet, I greased the bottom of it and sprinkled corn meal over it. My bread did not stick and the bottom had a nice toasty crust. I actually like the crispy texture of it more this way. It browned lovely still. I don't have a Dutch Oven pot. I just stack my two old cast iron skillets together. They work great.

[@hyrunnisa997]

This is brilliant. Its basically a meal plan/ prep for bread. It definitely makes it a lot easier instead of trying to make bread every single day.

[@sherrywilbourn4605]

Hi Lisa, I have been doing this method since the first time that I watched this video. Thank You! I have found that if I use parchment paper in my baskets to store in the fridge in a plastic bag, I can take the loaf out of the basket with the parchment paper directly into the hot Dutch oven. I don’t have to clean anything afterward. Works great! (I let the basket sit out of the fridge while the oven is preheating.) Love your channel! Watching this again to learn the stretch & fold method directly in the bowl, since I have always stretched & folded on the counter. Not sure which method I like best yet:).

[@ordinaryguy6869]

Now that is a great tip! Why doesn't everybody do it this way?

[@trevinotrio121]

I know this is an old video (I don't know how I missed it!), but I've followed you for years and years now. Your kitchen style is exactly like mine and it's somehow comforting to see someone else working the same way. Instead of exact measurements and recipes, it's just a little this, little that, it'll work out and be good somehow. Thanks for always showing how you substitute and get messy and cook on the fly. It's great to relate and always for others to see that cooking doesn't have to be a science as it can be an art :)

[@kyleb.841]

I’ve actually been out of every flour except for APF and made your recipe and it still came out wonderful. Just thought I should share in case someone wanted to try it and couldn’t get to the store.

[@gwenmurillo1093]

I loved the little kick of your leg to close the oven door! That's how you stay so fit with all you do!

[@murphy1384]

I remember when I was growing up, my mom made bread every Fri. I remember her cutting off the heel of the loaf. I would butter it up & it tasted so good. Best memories.

[@diazfamily2143]

You speak my language. I have finally figured out the art of measuring, feeding, and stretch & fold. Thank you for taking the time to post such simple, yet educational videos to watch & learn from. You made it easy to follow your instructions and I got it! My family is loving the fresh loaves of bread once a week. I use a small loaf recipe measurement that is perfect for our family size. I am grateful for this new skill that I have learned. No throwing away discard & stretch & fold truly is fun😁

[@grdelawter4266]

I’ll bet your home smells wonderful and your children will never forget the smell of fresh bread every day! They have the best mom in the world!

[@wandagordon6453]

An entire week of fresh, homemade bread! 🥰😋 I think I hear Angels singing! It looked so delicious. Take care and God bless y’all. ❤️

[@pandorahunter]

I appreciate you saying you have flies in your house❤ we always struggle with them, it's something that happens when you don't have a/c. Thanks for being real❤

[@charlescresap4451]

I use 2 cups water, 1/2 cup of start, 4 cups bread flour, 1 tsp salt, 6 turn and folds-2 hours, 12 hours fridge rest for 2 one pound round loaves that I proof and bake in 8" round stainless steel dog water bowls from Dollar Tree $1.25 each. 2 for bread, 2 for covers. Multiples thoughout the week would just need more $1.25 steel bowls.

[@tinakoernermashood6422]

Ok, I have been baking sourdough for almost 20 years. But whenever I am in a time crunch with the family like you are sometimes especially when god decides to size up your family 😉 fresh bread goes out of the window. Which for me is almost a sacrilege (as a German). Long story short: I tried out your method just by converting your recipe to one loaf and had it in the fridge for 2 days until I was ready to bake… and oh my it was and I think is the best bread I’ve baked so far or in a long time. I did minimal handling (I usually overhandle a bit as being strapped for time thinking I’ll build more gluten 🙄) and my the crumb was soft yet chewy and flavorful. So I highly recommend your recipe and thank you so much for teaching me something I haven’t considered in almost 20 years.

[@FarmhouseonBoone]

I love to hear that! Thank you so much for sharing.

[@sophiaemanuel8967]

The whole first fermentation is called the bulk rise, not just the part where you no longer stretch and fold. It's called that because the dough is all fermenting together in bulk rather than in individual loaves!

[@sabrinasnyder2108]

I saw a prenatal chiropractor for cheaper than what your experience was, and I felt amazing. I dealt with a lot of lower back pain and a long with stretching the Chiro helped a lot. I ended up not using a belly band the further I got into pregnancy, and I yearned for baths but we didn't have one. And being pregnant during the summer sucks! Light clothing is a must

[@silver_threads]

I finally tried this, and it was a huge success! And...after a dozen or so loaves of your recipe for sourdough, I am happy to report I've gotten the knack. I struggled with the wetter dough for awhile, but yeah, now I'm finally confident to start making and sharing my creations with others! I still find (even in the warmer summer weather) my starter takes around 8 hours to reach its peak. Strange...but knowing that makes the planning much better. So happy I discovered your channel/social media!

[@waitingforspring317]

It’s called the ‘bulk rise’ because it’s rising of the whole mass or bulk of dough from multiple loaves rising together. Then the bulk is divided and shaped into its final individual shape for the second rise.

[@GingerKral]

Great idea.....LOVE the art work on that last loaf!!!💛

[@cobault2010]

Dear lady... thank you for your wonderful instruction on bread making. I have wanting to learn this for years and didn't have anyone in my circle who could teach me. And this idea of doing a whole week of bread on a single day is mind blowing for me. What an amazing time saver. Again thank you for sharing.

[@grunow]

The oven door closes with a heel kick, that shows the skill of the baker .... :P

[@KathyHutto]

I always enjoy seeing how you make your sourdough bread. You’ve perfected it! 😋

[@artyom108]

The term “bulk fermentation” or “bulk rise” comes from commercial baking where the dough first rises as one giant blob, and is not yet separated into loaf sized pieces. This is usually done in one giant “bulk” bin. Then it is cut apart into loaf sized portions and shaped, proofed, and finally baked.

[@cassie.G]

So helpful. Thanks Lisa! We love your videos.

[@jrprimo5372]

Love your kitchen!!!

[@sarabrunsvold2461]

Great idea!! Every loaf turned out just perfect!!!!

[@bluerose6859]

I love this video! I don't know if this idea would help you or not. But I use a Sterilite 16 Quart Basic Clear Storage Box that has a snap lid (it's not airtight) I use it as my dough bin. I mix everything inside this bin PLUS I use this bin as a dough incubator when Im fermenting my dough. It fits in my fridge good. I use this "dough bin" for my various bread recipes. Using the same bin for mixing and incubation eliminates the need to make more dishes. This adjustment has made life more easier.

[@bluerose6859]

also I leave leftover dough in bin when mixing next batch its just like adding sourdough starter. Our family loves the taste and this method has saved so much time!

[@kathynix6552]

This sounds like a convenient way to do it. So you just take out the quantity you need then shape. How long do you leave it in the banner on before baking?

[@tlacochitta]

LOVED IT! THANK YOU!

[@tammyevans7333]

Looks really good!

[@chrislittebrant5235]

Good Morning Lisa, What a time saver during a hectic week and a good routine for a busy Mom. Have a wonderful weekend, 🥰 Chris

[@blessednestbirds]

Another great video!

[@joannepeterman8632]

Looks so delicious!

[@kathleenbolanos]

Really terrific idea

[@melindachitty2638]

You are truly a wizard with sourdough!

[@Hmommysmith]

I am so excited about this idea!!

[@blaqfish]

You are a fantastic instructor...never belittling just informative. Thank you!

[@loritrotter6354]

I LOVED this video!! 🥰🥰

[@theheritagehousesc]

Great work! I love sourdough bread!

[@pamelalandrum82]

Thank you… I’m just learning and your videos of been helpful. Much appreciated. I like the way you’re not too fussy over at all.😀

[@ourministrythehome]

This was huge and so helpful. Thank you so much ❤️❤️❤️

[@Liz-bn8fw]

Great job! you inspire us!

[@jen.chandelle]

I'm just starting out with Sourdough and this was so helpful!! Thank you for sharing this Lisa!!

[@allisonvanharken8081]

Your videos always make me smile! God Bless

[@susan-almosta_farm8823]

This is definitely a game changer!! Thank you so much for sharing!

[@DarleneDeSilva]

I agree that new creations come from unexpected interruptions. My sourdough pasta went from 24 hours to 6 days because of the holiday….was excellent, even better than the 24 hour ferment. Love the idea of bread each day without the daily mess. Thank you.

[@normalopezingle7732]

Wow like someone else in the comments stated this is BRILLANT!!! What a time saver. Thank you for this. I actually never buy unbleached. I usually just buy bread flour and use it for everything. So far so good. :)

[@tinasalobecke66]

Great video! Looks so yummy

[@mollytal7099]

I LOVE your content and learn so much from you. Thank you!!

[@arlenemurphy804]

Wonderful instructions

[@dhsarredondo]

I love how practical your steps are. Thank you!

[@MommaDrake02]

The timing for the stretch and folds works out really well for my toddler's potty training schedule. This probably isn't intended, but it's helpful, lol! I'm very new to sourdough making, and I'm super grateful for how informative and easy to follow your inwtructions are.

[@lisalanham4951]

I am SO GLAD to see this video!! I'm having harder times finding the bread I buy, so I've just decided to start baking my own.

[@aleshiasterland460]

You are so wonderful with helping me by letting the explanations be simple!!!!

[@judymcintire8061]

Your house must smell amazing! The bread looks awesome & so yummy!👍🤗

[@gwenmurillo1093]

This was an amazing video! Learned so much!

[@diversekakes]

Loved this one! Thank you! I’m going to try this

[@patriotmama]

What a great idea. I found I was planning days around making bread, now, this frees my week up! Terrific!

[@tessb579]

Thank you ❤🎉

[@amma3536]

Great idea! Take care and be blessed.

[@Samuel-pf9sx]

Thanks for the video. Great tips!

[@lorikegley3327]

You amaze me with your knowledge!

[@jrprimo5372]

Good job!!! Making my 1st starter!!!!!

[@katrinagrammer5861]

I learn very well from watching you! Thank you so much!

[@teresadeforge2911]

Hi Lisa thank you so much for this…. Really enjoy your sourdough bread recipe already. Making multiple loafs is a great time saver. Also love the fact that you can give one away two friends or family.

[@lindasmith5190]

Beautiful!

[@rachellebrooke4614]

I also learned sourdough from you Lisa, but it was from your early years when you didn’t bake the artisan loaves, so I had to figure it out another way. It’s so fun watching your beautiful loaves! I also love to make a triple or quadruple batch, actually making so now

[@elizabethkakilala9743]

You’re genius! You’re such an inspiration to me!

[@whitestone4401]

I am once again attempting a starter. You have inspired me. Thank you.

[@rachelscott909]

So so helpful thank you!!

[@sarahvasiliades4809]

game changer! I was struggling to keep up baking with what we were eating thanks so much for sharing!!

[@melissasocal962]

Wonderful! Thank you

[@laurasimon6573]

Beautiful work you truly enspire me, thank you and your family for teaching us😊

[@ericagoforth8793]

Thank you for sharing this video.

[@monanesheim4740]

I used to make sourdough bread but haven't in a while. This was so helpful! Thanks for all of the tips on timing, stretching and time in fridge. I think I'm ready to start making it again 😊

[@laurinpatton]

Thank you so much for this!

[@mareek.]

I have learnt so much from you; particularly about sourdough, thank you so much for sharing with us!

[@jenniefincher4426]

This was super helpful. Thank you for sharing this.

[@SavedBySweetGrace]

I make delicious Sourdough bread for my family of 6 thanks to you! My family can’t get enough and absolutely loves it!!!

[@Celina771]

This is amazing! Thank you for sharing your great ideas! So helpful!

[@SpeedysWoodshop]

This is an AWESOME video! Tons of great info.

[@twoforonecreativelife]

Sooo helpful as I begin my sourdough journey ❤. Thank you

[@ElaM__Christ_is_Life]

This is great - perfect timing as well. I have been doing English muffins and pancakes/waffles and kept delaying to make the bread as it felt harder to get into a routine. But this will help so much. Thank you! Also - your English muffins are the best. We make them a couple of times a week as they don’t require as much planning. And they are yummy yummy yummy. ☺️🤗 my dad told mom to learn to make them - but she is not into sourdough yet. I need to buy her a cookie jar and help her start one. Thank you again! ☺️

[@candywalker483]

Thank you! I never would have thought of keeping my sourdough boules in the frig more than 24 hrs. Can’t wait to try.

[@ashleybowles0507]

THIS is the video I needed!!!

[@adeg.grangruth4357]

Thank you for sharing your recipes and your how to videos. I am new to sourdough-ing and I have found your channel so helpful and easy to follow. Love your videos!

[@michaeleconners9638]

Thank you soooo much for your sourdough bread recipe and instructions. First time I have not felt intimidated by making this bread. Love all your recipes. You are so generous with sharing your sourdough recipe book also. Love your videos and am loving making bread again for my family.

[@PaulasFarm]

Thank you for sharing, I’ve picked up some great tips 😊 🍞

[@stephaniesticka5556]

Super helpful!!

[@rachelforero1555]

This video was awesome! Thank you so much for sharing. I can't wait to start making sour dough bread.

[@christinel.9742]

This is genius. I didn’t think it was possible. Thank you!

[@jbayoda01]

Wow! and BOOM you just made my life so much easier. Thank you for sharing.

[@DonnaBorooah]

I think of the bulk ferment as the rise before the dough is divided and shaped. Great video and great idea!

[@lorrainedempsey3320]

I love your cook with me videos. They are great. You always have such great ideas for feeding a family.

[@FarmhouseonBoone]

Thank you so much!