How to make my super simple sourdough master recipe…

[@naturegirl175]

I love the way you explain how to make sourdough. You make it so simple. When I first started making sourdough I was so intimidated. I am not anymore and love your books and can't wait for your next one. Thank you for all you do to make what you love so easy to understand.

[@foodbodSourdough]

@@naturegirl175 thank you!! I’m so glad you like it 🙏🏻🤩🙏🏻

[@thelmabrindley2369]

You are like a breath of fresh air. I have been so confused watching so many differing video's. Yours are so simple, informative and straightforward. I can't wait to make my next loaf now. Thank You so much for your help

[@foodbodSourdough]

@@thelmabrindley2369 thank you 🙏🏻🙏🏻🙏🏻 I hope you enjoy it 🤩🤩🤩

[@joenoble429]

You really changed my success with sourdough, especially being a slave to the clock and the ease of the cold start technique. Ordered your book today after my success! Thank you!

[@foodbodSourdough]

@@joenoble429 thank you so much 🙏🏻🙏🏻🙏🏻🤩🤩🤩

[@CynthiaVoorhees]

This is one of the best explanations on sourdough I have seen. Thank you so much for this video!

[@foodbodSourdough]

@@CynthiaVoorhees thank you 🙏🏻🥰

[@jmnjmn3230]

I simply cannot express my gratitude for this outstanding, informative video! Literally an answer to prayer for nagging questions I have had during my new 2 month journey into sourdough baking. You are a wonderful teacher! You have encouraged my heart to keep going in this endeavor.

[@foodbodSourdough]

@@jmnjmn3230 thank you so much 🙏🏻🙏🏻

[@ericmargocoussons2644]

Elaine, a huge thank you from NZ. I have tried so many times to make sourdough from youtube and none with success until today. My sourdough starter which ive named 'Bubbles' created as you taught worked a dream. I am more than happy to say i have today made my first loaf successfully. Thanks to your wonderful easy informative video. I was like a kid in a candy shop when i lifted the lid of my dutch oven and saw an amazing sourdough loaf. 😊😂

[@foodbodSourdough]

@@ericmargocoussons2644 that’s so wonderful! Thank you so much 🙏🏻🙏🏻🤩🤩 enjoy your loaf ☺️🥰🤩

[@Pballmar]

What a fantastic video. I've been using your recipe and process for years and I and all my friends love the sourdough loaves it produces. Great photography, thanks to your videographer. I learned a few things here too, like which line in your bowl to proof too (and if it's slightly under it, that's okay). You are an absolute angel Elaine, putting such positive energy into the universe.

[@foodbodSourdough]

Thank you so much, I’m so glad it was useful, and yes, it’s great to have a professionally filmed version at last! 🙏🏻🥰

[@Lumpsypod]

New to your videos. I followed this recipe and can I just say you are a genius!! It came out better then anything I have tried!!! Thank you so much!!!!

[@foodbodSourdough]

@@Lumpsypod that’s great news, thank you so much 🤩🤩🤩🤩

[@barbvance8260]

I am so happy to find this, referenced from a Facebook group. I've been making sourdough for over 40 years, but the abundance of experts telling me in books and online how I need to do this scientifically had made me confused and frustrated. I've been using Sunrise heritage grain flours (in the US, where our grains have been tremendously modified) because of my husband's gluten sensitivity and making bread regularly is my goal. You have restored my confidence in my simple sourdough process! Baking from a cold oven will be a change for me, though! Thank you!

[@MikeOBrien-f3u]

I just took your (now MY!) sourdough master recipe sourdough loaf out of the oven and it’s GLORIOUS! Wish I could share a photo! It just shows what happens when you have an excellent teacher, a detailed recipe with timeline (which I followed to the letter) and patience! My first attempt at this loaf two days ago had aspirations of becoming a brick but I persevered! This is my first sourdough loaf I’m proud to claim!

[@foodbodSourdough]

@@MikeOBrien-f3u oh wow, thank you so much 🙏🏻🙏🏻🙏🏻🙏🏻 feel free to email me some photos, I’d love to see it 👍🏻

[@grazynagracerennick3285]

Hello from 🇨🇦... Excellent Video...! Yesterday I did make sourdough bread using your master recipe follong your video... today I baked in Challenger Bread Pan...it turned out perfect with high oven rise... I'm very happy... Thank you Elaine 🙏🏻

[@foodbodSourdough]

@@grazynagracerennick3285 fabulous news! Thank you 🤩🤩🤩

[@DesireeGonzalez-e4f]

Thank you! I started making sourdough with your books and it worked perfectly! Your explanation is perfection! Great video ❤

[@foodbodSourdough]

Thank you so much 🙏🏻🙏🏻🥰🥰

[@TheStephanieMace]

Best sourdough demo I’ve seen! Great job keeping it simple. All the other simple tutorials I have see are anything but, leaving me more confused than before I started. Thanks so much!

[@foodbodSourdough]

@@TheStephanieMace thank you so much 🙏🏻🙏🏻🤩🤩🤩

[@suel4269]

I just received your book from Amazon, yesterday. So happy you have a channel. My starter is on day 7. I can’t wait to make my first loaf. Your instructions are the easiest I’ve seen.

[@karena5975]

Brilliant video, I started making sourdough with your help back during Covid as my son has crohns disease and finds it he cannot eat yeasted breads. I am still making it all the time, I progressed to your books but am delighted to see you on this video as you reminded me of some of the things I had forgotten. Thank you again.

[@foodbodSourdough]

@@karena5975 perfect, thank you 🙏🏻🙏🏻🙏🏻

[@yeppiecup71]

Thank you for this fabulous video! Having the real-time live action visuals of what the dough is supposed to look and act like at each stage is so incredibly helpful. Perfect!

[@foodbodSourdough]

Thank you! That’s great, everything I hope it would be 👍🏻👍🏻👍🏻

[@wildlifegardener-tracey6206]

So glad I found you Elaine. I've followed your method since lockdown and it's so successful. Your method is so informative and calm no fuss. Great to see you back on KZbin.

[@foodbodSourdough]

@@wildlifegardener-tracey6206 thank you 🙏🏻🙏🏻🥰🥰

[@suzannkuhns777]

Very nice, I learned the most from this video. I finally feel confident very clear and simple instructions. Thank you!!

[@foodbodSourdough]

@@suzannkuhns777 thank you so much 🙏🏻🙏🏻😃

[@howmygardengrows3080]

Your method is the only one I've found that can fit perfectly around my work schedule and a lot of it is the 50g starter and your s&f/bf. Everyone else wants 100 and it makes the process too fast. Your recipe and method is absolutely fantastic for a 9-5er!

[@foodbodSourdough]

@@howmygardengrows3080 thank you so much 🙏🏻🙏🏻🤩🤩

[@bassetto1603]

I watched so many sourdough recipes on KZbin but I've learned so many important points from your video. Truly appreciated!! Now going to feed my starter and start all over:)

[@foodbodSourdough]

@@bassetto1603 thank you! I hope it’s all useful 🙏🏻🙏🏻

[@bassetto1603]

@@foodbodSourdough Indeed!!! Thanks to you, I made a beautiful loaf of sourdough and can't wait to make many more!🥰💓💯🙏

[@foodbodSourdough]

@@bassetto1603 🥰🥰🥰

[@mrs.marissafraser]

What fabulous information. Thank you for sharing. I see now how I can improve my loaves.

[@foodbodSourdough]

@@mrs.marissafraser great! Thank you 🙏🏻🙏🏻

[@lawledesma1201]

I cannot thank you enough for your time, teaching, and passion for making sourdough bread. I am new to your channel and I have watched this video a dozen times. Lol.. My first official loaf will be baked tomorrow. I'm super excited! I do have questions but I would like to start by asking, why don't you add yeast to your recipe? I've watched a dozen sourdough tutorials and yeast is added. I didn't add to mine as I am following your recipe. Thank you again for being a wonderful teacher! Best video ever!

[@foodbodSourdough]

@@lawledesma1201 thank you so much, I’m so glad you like it, have fun with your bake! I’m curious about your question…I would never ever add yeast to my dough. Sourdough is sourdough because it’s made with a starter, that IS the yeast factor in sourdough. I can’t comment on what others do, but I wouldn’t consider adding commercial dried yeast myself 🙏🏻

[@lawledesma1201]

@foodbodSourdough Thank you! At what step do you suggest we add nuts or seeds to our bread?

[@lawledesma1201]

After leaving the dough out overnight, it doubled in size with a smooth roundish top but, I noticed only one bubble but I started the folding process. The dough is soft and sticky and not forming like it should. What do I do now? I covered the bowl and left it on the counter. Help! Lol ​@foodbodSourdough

[@foodbodSourdough]

@@lawledesma1201 it all depends if you want them in the loaf or on the loaf..?

[@lawledesma1201]

@@foodbodSourdough both

[@laceygreen6728]

After a few failed loaves I am going to try this method. This video is excellent (both content and the videography). You must be some sort of mind reader, every time I had a question pop in my brain you answered it immediately!

[@foodbodSourdough]

great! 🙏🏻🤩🤩

[@phoebenabawunuka1032]

Thank you so much, iam going to get a book, the lesson was clear and simple. 💐

[@foodbodSourdough]

@@phoebenabawunuka1032 thank you 🙏🏻🙏🏻🙏🏻

[@Melinha55]

Hello, Elaine, I came across your channel only today. I’m new to sourdough and have been intimidated by the difficulty of making sourdough bread, but, after watching your Master Recipe and the tutorial on making sourdough I feel like I can, at least, try it, because of the way you explain every step and take away the fear of sourdough. Can you tell me, please, if a flour that has 13% protein is good for starter and loaf? What is the best flour to use? Thank you. Regards from Portugal 😊

[@foodbodSourdough]

@@Melinha55 hi, thank you so much, I hope it enjoy it all 🙏🏻🙏🏻 13% protein is good, that will work well. What you’ll need to do is try it and see how it goes, all flours absorb water differently so you made need a little less if needed. Have fun!

[@Melinha55]

@@foodbodSourdough Thank you ❤️😊

[@kathleendonovan6442]

Great video! May I ask where you got your apron? I like the criss cross style in the back.

[@foodbodSourdough]

@@kathleendonovan6442 thank you 🙏🏻🙏🏻. Mine is from Sparks and Daughter sparksanddaughters.com/foodbod-apron/

[@silvermoon3486]

Love ❤️ this tutorial 😊❤👍🏼

[@foodbodSourdough]

@@silvermoon3486 thank you 🥰🥰

[@joycem.7857]

Making this today, starter if fed and ready to go!!

[@foodbodSourdough]

@@joycem.7857 yay 🥰🤩🥰

[@joycem.7857]

My Doe came out looking just like yours and I was lucky I had a bowl just like yours. It's sat out all night looks nice and bubbly and now it's going to get in its baton and go sit in the fridge I will let you know how it turns out when I bake it 🫠​@@foodbodSourdough

[@suussss71]

Hi, I must say your video is one of the best and easiest explaining that I have encountered ever! So, my sourdough bread has always nice and even open crumb, with slightly bigger holes. But my youngsters complain that their jam is drippeling through it and demand more dense crumb. Easy said than done! Could you tell me how to get more dense (closed) crums? I use more starter than you and my flower is also stronger ( 14,3 protein). Should I put less starter or change my flower? Thanks...

[@foodbodSourdough]

@@suussss71 Thank you so much 🙏🏻🙏🏻 the simplest way to get smaller holes is to either added some wholegrain flour to your dough, or replace some, or all, of the water with some milk, which will also soften the loaf. I hope this helps 👍🏻

[@hazelhathcock3995]

I don't have the enameled roaster. Can I use a cast iron Dutch oven? If yes, will cold bake still be ok?

[@foodbodSourdough]

@@hazelhathcock3995 yes and yes 👍🏻

[@LegalAlien80]

I have to get your recipe book. My family does so much better eating sourdough but want a sandwich loaf but they are so expensive to buy. Hoping this will be the answer. ❤

[@foodbodSourdough]

@@LegalAlien80 thank you so much, I hope you like it all 🙏🏻 hopefully you’ve seen the sandwich loaf recipes in my book and the accompanying video on here now 👍🏻

[@marshastepelton6966]

I have to say, I literally gasped when you said to put in a cold oven! Am relatively new to this process and think I'm complicating things too much. Your video keeps things very simple without alot of technical jargon. Thank you

[@foodbodSourdough]

@@marshastepelton6966 that’s my aim! Keep it simple, it’s so much more fun!

[@Rexyspride]

What a fantastic video! It's super helpful to see the different stages of the dough. One question, as we're now heading into the colder months I've found that my kitchen, and almost all the rooms, gets very cold in the winter. I don't have a room thermometer (yet) but I'm guessing it easily gets down to 14-15 overnight, maybe even colder. Would you recommend using more starter (75-100g) or just waiting longer? Thanks!

[@foodbodSourdough]

@@Rexyspride hi, thank you so much 🙏🏻🙏🏻 personally, I just wait longer in the winter months and let it happen but you can give things a boost if you want to..

[@Rexyspride]

@@foodbodSourdough Woke up this morning and the dough had gone mental! Completely stuck to the shower cap. I used the same flour as you and the same water amount. Maybe my water type is different so I'm going to try 25ml less water next time and try again. At least I'm going to have an awesome focaccia later!

[@foodbodSourdough]

@@Rexyspride it’s more likely to be about the room temp rather than how much water you used…that’s what makes dough over prove or go mental 😃

[@Rexyspride]

@@foodbodSourdough Ah thank you. Really need to get that room thermometer. I might move it to a cooler room next time.

[@foodbodSourdough]

@@Rexyspride I think so 👍🏻

[@karincooks]

👑❤️the Queen of Sourdough 👑 ❤️

[@foodbodSourdough]

❤❤ thank you ❤❤

[@pattobanton]

Really great no nonsense video, clear and to the point. Would it possible to use this recipe and bake it in a combi steam oven without the Dutch oven?

[@foodbodSourdough]

@@pattobanton thank you 🙏🏻🙏🏻 you can bake however you like 👍🏻👍🏻

[@pattobanton]

@@foodbodSourdoughthank you, looking forward to the new book 🥖🍞

[@foodbodSourdough]

@@pattobanton thank you 🙏🏻🙏🏻👍🏻

[@chastidiesanchez8659]

Thank you for all the detail! This really helps. I do have a question. Can you list the times you do things. For example like what time during the day do you start your processes so you don’t over proof while you’re sleeping and etc ?

[@foodbodSourdough]

@@chastidiesanchez8659 hi you can find the full written details and tips here: foodbodsourdough.com/the-process/

[@teramadden4983]

Thank you!

[@foodbodSourdough]

You're welcome!

[@teramadden4983]

I have your book but this is great to go along with the book!

[@foodbodSourdough]

@@teramadden4983 fab, that’s my hope 🙏🏻🙏🏻

[@cozyhomemakingvibes]

Thank you!❤

[@foodbodSourdough]

🙏🏻🙏🏻

[@JantteBastiani-my2cr]

Thank you so much Elaine I will definitely try your method. I have trouble knowing when to use my starter. Do you have to have the starter to rise and use it then You mentioned feeding and putting in fridge and then when you need it just take it out and use it straight away without it doubling in size? 😊 Jen WA

[@foodbodSourdough]

@@JantteBastiani-my2cr thank you 🙏🏻🙏🏻 As long as your starter has been fed and responded you can use it, even if it’s a few days later. You might find this useful, if you whizz through the steps for making a starter you can then see how I use it: kzbin.info/www/bejne/pWq1aGyXadhgeKssi=Qq0eK9V9-O1v7nmj

[@debbiem6198]

So helpful as always!

[@foodbodSourdough]

@@debbiem6198 thank you 🙏🏻🙏🏻

[@bpapso]

Regarding your first round of stretch and pulls, I performed them around a dozen times rotating the bowl. The dough was still sticky and did not form the smooth ball like you show. I am now resting the dough one hour hoping that the next round of stretch & pulls allow the dough to become smooth and elastic. I hope that this will work. What do you think? It took me six tries to get a happy starter and I’m hoping for a beautiful loaf of sourdough!❤

[@foodbodSourdough]

@@bpapso I think you have to keep going 👍🏻 you can’t judge a dough from the first mix.

[@mincavanmossel7544]

Hi Elaine, love your method. The only problem is that my dough isn't rising as much in the fridge as yours does. Do I need to leave it in longer until it has risen as yours? Thanks.❤

[@foodbodSourdough]

@@mincavanmossel7544 hi, thank you so much 🙏🏻 No, don’t worry about what it does in the fridge, only what happens when it bakes…as long as it bakes well, it’s all good 👍🏻

[@ChrisPinette-t2c]

What is the longest amount of time I can bulk ferment? I did not do a great job at time, ha! Looking like I will have to stay up late or wake up at an ungodly hour to move to banneton. Love your content! Thank you!

[@foodbodSourdough]

@@ChrisPinette-t2c hi, I’m afraid there’s no fixed answer to that question because it all depends on your room temp. This post will help: foodbodsourdough.com/how-long/ But also, dough should never interrupt your sleep, you have full control over the proving time. If you listen to this episode of my podcast it will explain how you can do that: podcasts.apple.com/gb/podcast/the-foodbod-pod/id1670904926?i=1000653653784

[@foodbodSourdough]

@@ChrisPinette-t2c thank you so much 🙏🏻🙏🏻🙏🏻🙏🏻

[@patcongine6604]

So first of all thank you for your very informative video. I have one question......my dough is pretty sticky on even the third stretch and pull. Can or could I add a tad of flour when working on the dough or will it just take a few more stretches to firm itself up

[@foodbodSourdough]

@@patcongine6604 thank you 🙏🏻🙏🏻 sorry, it was my night time, I hope your dough is coming together well 👍🏻

[@debpeck9574]

Elaine just as you promised my sour dough starter placed in the fridge last July and taken out to revive abd use after 3 + months worked perfectly. It even smelled good and revived after a couple of 30g water and flour feedings. Wow I’m at the folding/structure building stage and having the same problem I’ve had once before. The dough is do tight from the beginning that I can’t really pull it up and over very easily only can pull a short bit then push it down into the ball. I decided to try pulling as far as I could then trying to stretch it by lifting the ball and using gravity to stretch it. Now it looks like it’s gone from a tight call to kind of soggy and sticky again did I go to far ??? Can I repair it ??? It is it not a problem ? I have one more fold to do before putting away to prove over night ? The last three loaves I made were the best I’ve ever made every other method was a failure

[@foodbodSourdough]

@@debpeck9574 if the dough went from tight to soft and sticky it sounds like it could be the flour. Are you using something different? See how it is in the morning 👍🏻

[@hazelhathcock3995]

How would you use a kitchenaid/stand mixer for this recipe? Also, for bulk proofing, can I use the proofing option at 80F in my oven? I feel like it would help me have a better control over bulk proofing.

[@foodbodSourdough]

@@hazelhathcock3995 hi, you can do whatever you like , it’s your dough 👍🏻 And this is how I use my KA: foodbodsourdough.com/making-my-master-recipe-in-a-mixer/

[@hazelhathcock3995]

Can I use all purpose flour instead? Or part of it?

[@foodbodSourdough]

@@hazelhathcock3995 you can 👍🏻👍🏻

[@henryswanick671]

hi Elaine thank you for your excellent videos and your really excellent whisperer book I have made your master dough using Churchill flour and 350 grams of water but found dough rather sticky next try used 325 grams of water stil a bit too sticky is it OK to keep dropping amount of water until there is less stickiness

[@foodbodSourdough]

@@henryswanick671 thank you 🙏🏻🙏🏻 First, can you tell me: was the dough sticky BEFORE or AFTER the overnight prove?

[@henryswanick671]

@foodbodSourdough it was before overnight prove I have yet to go back to it apart from a little look earlier I had a little difficulty working with it Thank you for reply and question

[@foodbodSourdough]

@ okay then definitely try less water again 👍🏻

[@henryswanick671]

thank you for reply ​@@foodbodSourdough

[@silvanaflamminio6668]

Ciao Elaine ti seguo da poco sei meravigliosa spieghi benissimo io non parlo inglese vorrei sapere se c'è la versione in italiano dei tuoi libri grazie 👏👏👏🤗🇮🇹

[@LindyLoo40]

Hi Elaine , my flour is 13% protein, l have used filtered water, my starter is very happy. I follow your recipe to a tee. I have followed the recipe from your book and video, it seems fine, l do my stretch and folds, I then leave it to prove the dough but when l fold it ready to go into the banneton it does not firm up. I stretched and folded it but it just doesn’t look like yours, l’ve thrown 5 lots of dough away it is till sticky. I even put 325ml water instead of the amount as it’s filtered. I have put it into the fridge in the bowl hoping l can reprove it tomorrow. I can’t figure out what l am doing wrong. It seems l can make cakes, any sort of cooking except sourdough. It is really doing my head in. My husband says it’s the dearest loaf he has ever bought. Any suggestions

[@foodbodSourdough]

@@LindyLoo40 hi, thank you trying my recipe 😃 Having sticky dough isn’t a major issue, and it doesn’t need to look like mine, it just needs to bake well. But there may be a tweak that you need, I can only offer a certain amount of guidance without knowing more, but these pages will help: Sticky doughs foodbodsourdough.com/sticky-doughs/ Why does dough spread foodbodsourdough.com/why-does-my-dough-spread/ Just as a tip, there’s never any reason to throw dough away, all of your doughs could have been used to make focaccia, or flatbreads, or you could have baked them in a loaf pan instead, so if it does happen again, do use the dough 👍🏻👍🏻 What exact brand and type of flour are you using?

[@eunicejackson457]

Could you tell me if I can do a cold start in a dutch oven. Just ordered your book, I originally joined a fb group but have struggled producing a sourdough with just written guidelines.

[@foodbodSourdough]

@@eunicejackson457 hi, yes, you can use any pan 👍🏻 Sadly fb groups often only, confuse things 🙁

[@foodbodSourdough]

@@eunicejackson457 thank you, I hope you like my book 🙏🏻🙏🏻

[@davidjondoh8671]

I couldn't make out the name of the US company you mentioned that carries sourdough baking equipment/supplies?

[@foodbodSourdough]

@@davidjondoh8671 hi, yes, it’s Shana’s Sourdough: shanassourdough.myshopify.com

[@davidjondoh8671]

@@foodbodSourdough Thank you!

[@gillianchatterton6376]

Hi Elaine, I have followed your steps to make the bread, which looks ok on the outside. Inside, however, the cooked bread looks heavy and almost wet (it’s, not though). I am obviously doing something wrong and wondered if you can suggest what that is. I am really desperate to succeed. ❤️

[@foodbodSourdough]

@@gillianchatterton6376 can I just ask: you’ve said it ‘looks’ heavy and damp, how does it taste?

[@gillianchatterton6376]

The flavour is really good but I just feel it should be lighter.

[@foodbodSourdough]

@ okay, then make sure you don’t need less water/the dough is over proving. There’s tips on my site 👍🏻👍🏻

[@gillianchatterton6376]

@@foodbodSourdough thank you.

[@kattykakes8135]

I’ve used your standard recipe for over a year. Im not home but in an Independent Living Facility and bought new basics: scale, banneton/set, Amazon roaster, etc., as my good stuff is in storage. A situation came about where my dough wouldn’t rise during overnight proofing. Could it be because I proofed it in a stainless steel bowl? I feel like my 2-week old sourdough starter may also need work? I even tried transferring the dough to a glass bowl but I think the damage was already done. I would like your input, if you will. Thank you!

[@foodbodSourdough]

@@kattykakes8135 hi, thank you 🙏🏻🙏🏻 if dough doesn’t rise, typically either it’s been cold overnight and just needs longer, or your starter may indeed need some attention. Is your starter growing as it should? Is it thin at all?

[@kattykakes8135]

@@foodbodSourdough I think you’re right it might be my starter. I’ve been working with it. It was initially made about 3 weeks ago. I’ve noticed it doesn’t seem to rise and fall, has some bubbles but not a lot, is thin but I added a couple grams flour then. It also hasn’t had a strong sourdough smell. Yesterday it passed the float test, but this is one time my starter seems to NOT rise and fall below the rubber band. Feedings are King Arthur strong white bread flour with bottled spring water and I use a scale. I’m puzzled; never had a problem before.

[@foodbodSourdough]

@@kattykakes8135 hi, okay, forgot the float test, I don’t use it or recommend it, it’s not a reliable test of anything. Check the consistency again, it needs to be a good thickness, a thin starter won’t rise. Also, make sure you’re not keeping too much, all you need is 50g of starter as your base amount at any time. You also don’t need to use bottled water, tap water is fine. Today, feed it just flour, then only enough water to loosen it up and see how it goes.

[@kattykakes8135]

@@foodbodSourdough the consistency is a bit thinner than pancake batter. I filled a container with tap water to let it sit overnight, so will try using that. When it was first started , I used tap but forgot to let it sit out overnight to let the bad minerals dissipate. I discard regularly so I’m not keeping a lot, just half before feeding. I will do a feeding with 30g flour and see what it looks like then perhaps a bit of water. It bothers me that the starter doesn’t rise and then fall back down though. Is it normal if it’s not doing a rise and fall after feedings?

[@foodbodSourdough]

@@kattykakes8135 it’s normal if it’s too thin and therefore not strong enough to rise and fall.

[@karenbrumley8095]

I'm sorry I had paused the video to go and do something and I had asked the question about preheating the oven before I saw the part where you were explaining why you didn't

[@foodbodSourdough]

@@karenbrumley8095 no worries 👍🏻👍🏻

[@valerielyons9645]

Do I have to have a glass bowl?

[@foodbodSourdough]

@@valerielyons9645 no..

[@Big-Bubbler]

That was great! My dough is in process :-) IMO, I think you needed to cut that loaf so we could see the insides after it cooled (or while hot and gummy if you had to finish taping then). The lesson feels unfinished as is. Not a big deal though. Great video!

[@foodbodSourdough]

@@Big-Bubbler thank you, have fun with your dough 👍🏻👍🏻

[@denisrusso8131]

Why did my boule flatten out during refrigeration? Also, it didnt really rise much during the countertop proofing

[@foodbodSourdough]

@@denisrusso8131 without full details of what you’ve used/done, I can’t give you an exact answer, but this page will help you: foodbodsourdough.com/why-does-my-dough-spread/

[@LindyLoo40]

Do you ever put oil in your bread?

[@foodbodSourdough]

@@LindyLoo40 yes sometimes, I have various recipes that include some oil.

[@LindyLoo40]

@@foodbodSourdough l am going to get your book from Amazon sourdough whisperer, or is the new book going to be better, unfortunately l can’t afford both. Which will be the best?

[@foodbodSourdough]

@@LindyLoo40 the new one would be the absolute best if you’re happy to wait but if you want one right now the whisperer is perfect 👍🏻 thank you 🙏🏻🙏🏻

[@yasmin17ish]

My dough was still sticky I had to add a tad more flour, is there a reason my dough was still sticky during the stretch and folds? What could I have done different

[@foodbodSourdough]

@@yasmin17ish this will help: foodbodsourdough.com/sticky-doughs/

[@teruchuu]

Hi Elaine, my starter is 10 days old. It's not super bubbly and it's barely rising in the jar. My first attempt got moldy, so I started fresh with a clean jar and spoons. Yesterday I bought a new bag of bread flour (I use King Arthur) to use for starter feeding. I checked on it this morning after feeding the evening before to find small bubbles on the surface along with a bit of yellowish liquid (and a tangy vinegary smell). I keep it at 68° and feed it with 30 g flour/30 g filtered water from the tap (I have a Brita filter). I've been feeding it once a day and discarding half every other day. I even tried feeding twice a day, and that didn't make much difference at all. I'm quite lost, I don't know what else to do! Do you have any advice? 😞

[@foodbodSourdough]

@@teruchuu hi, can you tell me, along with the smell and lack of activity, is it also quite thin?

[@teruchuu]

@@foodbodSourdough Sure, it isn't glutinous or stringy. Before I feed it, I stir it and it's not bouncy at all. I'm able to pour it when discarding half.

[@foodbodSourdough]

@@teruchuu a thin starter won’t rise so that may be the issue. Today, discard half, feed it with 30g flour and only enough water to make it nicely thick. You’ll have to judge the amount of water for yourself, but keep in mind that thicker is better.

[@teruchuu]

@@foodbodSourdough I checked this morning after yesterday evening's feeding, and it had some tiny bubbles on top and no hooch. It wasn't as runny as the other day, but still not risen. So this morning, I fed it 30 g flour and a tiny bit of water, just enough to moisten the flour. It's much thicker now, and it stuck together in one big lump as I was stirring. Hopefully it'll rise now! I'll check on it in a few hours and let you know!

[@foodbodSourdough]

@@teruchuu please do 👍🏻👍🏻

[@karenbrumley8095]

Ok I have a question...I'm looking to start baking sourdough bread .I've watched dozens of people bake it ..they all preheat a Dutch oven to screaming hot in the oven before putting the dough in it ..I see that you don't..what's the reason

[@foodbodSourdough]

@@karenbrumley8095 because you don’t need to. There’s absolutely no reason to heat an empty oven and an empty pan, and waste all that time and power, as my loaves show 👍🏻

[@ascenmacias1507]

Hola,una duda ,si hay mas temperatura ambiente rebajo el iniciador, pero también tiene que duplicar la masa?no se sobrefentara si la dejo 12 horas gormado en la nevera?

[@foodbodSourdough]

@@ascenmacias1507 hi, no, you only reduce the starter, nothing else changes, standard size dough, it will be fine 👍🏻

[@ascenmacias1507]

Graciassss

[@foodbodSourdough]

@@ascenmacias1507 make sure that you reduce the starter a lot, it needs to be a really significant amount

[@ascenmacias1507]

Cuanto me aconsejas rebajar,la mitad?

[@foodbodSourdough]

@@ascenmacias1507 this will help foodbodsourdough.com/making-sourdough-in-hot-temperatures/

[@Tsunami7964]

I’ve just taken a loaf out the oven and I’m kinda disappointed, so KZbin’d and found this video so I’m gonna give this a try next. I’m really struggling with the timings for bulk fermentation as I’m not good enough to tell by eye and not got one of those bowls. My house is around 20c and from what I’ve read online it can take up to 12 hours to bulk ferment.

[@foodbodSourdough]

@@Tsunami7964 you can only judge how long dough will take to prove if you take into account the room temp PLUS how much starter you use in the dough. You can’t just apply a time to it without that info. And to judge if the dough has fully proved *using my recipe* aim for the dough to double in size. Take a photo when you leave it to prove for comparison.

[@Tsunami7964]

@@foodbodSourdough ah that makes sense. The recipe I was following was 100g of starter, 450 flour, 320 water, 10g salt. Defo will try your recipe, less starter and I’ve also got very soft water so might need to reduce it a little too.

[@foodbodSourdough]

@@Tsunami7964 yes, you will need less starter and less water

[@Tsunami7964]

@@foodbodSourdough I’m trying your master recipe today. I’m a bit nervous about leaving it overnight to bulk ferment so I’ve brought the timing forward. Just done the first set of stretch and folds. Hoping I can tell when it’s doubled in size. 😅

[@foodbodSourdough]

@@Tsunami7964 👍🏻👍🏻

[@R.yusefi]

❤ویدیوی شما بسیار عالی هست من در ایران دسترسی به آمازون وکتاب شما را ندارم لطفا این ویدئو ها را به فارسی (زبان) هم بزارید من آرزو دارم این نونها را کامل یاد بگیرم متشکرم