How to make Sourdough Bread from start to finish

[@glutenmorgentven]

🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread

[@ukaszwodarczyk3096]

This link does not work anymore

[@sharonshahar9388]

Amazing results! I used to do like a million ”stretch and folds” so I couldn’t get out of the house for hours 😅 I was not aware of the acidity of the starter. I fed it twice and followed your instructions. The bread turned out amazing!! thank you so much for making it so easy.

[@nathacella6543]

Thank you for your good mood😊 I started making bread four years ago, and my recipe is similar to yours. However, I only use 8 g of grey sea salt (from Guérande here in France) and that works very well for us.

[@SusanPetty73]

I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.

[@ninairena193]

Oh your wonderfully humorous approach to your work makes me want to bake like you straight away. Thanks so much for sharing :)

[@michaelminton1208]

I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy. 😎👍

[@noelle3743]

Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏

[@linamartinez3256]

Love your tutoring Learning from you alot!!! And like your sense of humor!!!

[@LisaBell]

New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.

[@maryjocunningham8926]

Thank you much I have been struggling but now you have given me confidence on how to make my sourdough bread. Thank you so much may God bless you

[@juanfabregat7319]

Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.

[@zairapmartinez]

I watched this video like 200 times and I’m making my first loaf today 🎉

[@PilotGoku]

Absolutely fantastic video. Great personality, great instructions

[@acpliego]

Great recipe! Apoyo desde México... llevo 3 meses haciendo pan gracias a ti. Como este video es en inglés: Thank you, you're the best baking teacher.

[@davidfain1454]

I agree! Muchas Gracias Gluten Morgan, muy amable!

[@donblevins1181]

sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.

[@edithgravel9029]

Thank you so much fo this easy to follow tutorial on how to make a sourdough bread. Your bread is so beautiful. Could you give the timeline from the moment the starter is getting ready to be used up to the baking of the bread? Thanks a lot.

[@michaeldavis4746]

You will have to let TIME be your friend when making Sourdough bread. Please watch and listen to him and you'll have the best bread ever.

[@cougar1955]

When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?

[@ferolitofamilyrecipes9422]

I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah

[@LaLiLuLeLoMkII]

When it comes to baking it's very important to use Metrics, including fluids like Water. Always use Grams.

[@DragonPilot]

I invested in a nice kitchen scale, OSO. Makes a big difference for me measuring in grams.

[@cindyprickett7185]

Good morning Gluten Morgan. I wanted to share that I have just recently discovered you! You make baking artisan and sourdough breads fun and give great instructions and information! So happy to have found you! Just wanted to share with you that I used your recipe above to create my first Fresh Milled 100% whole wheat sourdough bread! It came out beautiful! Good oven spring for 100% WW and actually formed a nice ear!! My started was 12 days old and I wanted to test it out!! Thank you so much for your vlog! Tried to attach a pic for you but YT will not allow it. 🥰

[@blackglama1]

You make it look so easy . Love sourdough bread , some day I’ll try it. Thank you.

[@collinsjohnson8964]

You’ve said it all,I love sourdough bread too seems we have that in common 😊😊

[@elhamelliethy1371]

Fantastic video , thank you morgan from Egypt 🌺

[@tamarawatanabe3555]

This video is so helpful! !!Muchas gracias!! It would be so amazing if you woks do a video to show how you prepare boule for second fermentation. Or could you or someone direct me to a video on how to prepare a boule for the banneton for second fermentation? Thank you!!

[@menakhoja2962]

Hello where did you buy your cast iron pan from? Thank you!

[@irenamagdalena6807]

Thank you, I like your simple and light explanations. Shared on my FB ❣️

[@mholzer54]

Why can't we add the salt into the dry flour? I keep forgetting to add it. Does salt in the flour cause any negative issues?

[@annejetbouwman6794]

Salt slows the fermentation process down... That's why it's better to add it afterwards (I think) ☺️

[@mertaykent]

Fantastic! Thank you for sharing recipe ❤

[@kenromero9236]

Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.

[@arnobmondal9823]

When you 'bake', do you keep only the bottom heating element in your oven active? Or do you keep both top and bottom heating elements on?

[@carrysanta6934]

Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!

[@marieflaca]

Hello where can we buy you cast iron to bake the bread ?? Thank you 🙏

[@DragonPilot]

Check out the Lodge brand of cast iron.

[@danielenetzel4249]

I watched and followed your video to make my very first sourdough starter! question: after it starts to ferment, says day 7... do I store it in the fridge and keep on feeding, or it can just sit on the pantry having regular feedings... won't it go bad?

[@Bassbarbie]

On his other video, he said to keep it in the fridge when ready and feed every 2 to 3 days.

[@patrickstanley8655]

just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better

[@DianeHoover-nt6np]

What app?

[@JojoLobello]

First day of starter😁 I'm optimistic ! Thank you

[@HajiMuhammad-uv3wd]

Thank you it was very helpful

[@barrychambers4047]

Very well done! Great tutorial, too!

[@glutenmorgentven]

Thank you Barry!

[@saskiaguy1940]

LOVE your kitchen! 👌🏼

[@peterwidmann6294]

Very good lesson in baking good sourdough bread. Just one question: did you also preheat your cast iron pan, or do you put the dough into the cold pan? And do you put the dough directly from the fridge into the pan? Thanks in advance and I just can't wait for your next video!

[@JurcLe]

Yes to both

[@peterwidmann6294]

@@JurcLe Thank you very much for the information 🙂

[@acpliego]

Yes he does, both.

[@cliffcooper8332]

I said I would follow up after I was done making my bread and I have to say it turned out really good look just like the one that was in the video the bottom was a little bit hard. Not sure if that’s normal or if there’s a way to change th 0:05 at if I was able to attach a picture, I would thanks for the video.

[@mholzer54]

I have never had a starter come out nice until I watched your videos. I just started watching so I may have missed your showing how to make and maintain starter, but when I saw your jar overflowing into a dish, I knew I was on the right track. I did the same trick out of my own creativity. I have been caring for this batch of starter for 2 weeks, and not knowing if the aroma is correct, I think it is, so I am letting my first "Gluten Morgen recipe rise. So, I am going to try one without the cast iron Dutch oven. Now for my question: Can I bake it without the cast iron? I was thinking I could use one of my lidded pots (these are ok for use in the oven) in the mean time. Think? Thanks!

[@jasonswain7083]

Just put a river stone in metal dish pre heat it for half an hour or so then when you put your bread in the oven pour half a cup of hot water into the dish it will create steam and wonderful oven spring

[@jasonswain7083]

I cooked the baguette recipe and it was magnificent thanks

[@iyedbennour8324]

Beautiful 😍 this video brings joy

[@libbyjensen1858]

That is a gorgeous loaf of bread.

[@kathyrobins3524]

I’m also really enjoying your videos! I’m transitioning to fresh milled flour and finding it difficult. Can you do a video on tips for fresh milled flour? I need help! Thx

[@victorbraga9801]

Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.

[@lindamccollum9222]

Hello. I just finished watching your hand kneading vs machine kneading. Wonderful. What makes your videos fun to watch is your sense of humor. I do have a question and the answer is probably obvious but. Here goes. Why does my dough flatten when I slice it before baking? Too much air. Yes. Not kneaded enough? Whoops another question. I’ve made starter using flour water yeast and sugar. Let it sit on counter to ferment overnight and then place in refrigerator. However it doesn’t taste sour. I realize it’s new and not aged but. Any answers I get I’ll be grateful. Thank you

[@DragonPilot]

Using yeast and sugar won't give you true sourdough. Gotta make a true sourdough starter.

[@geraldhorst1]

Thank you for sharing. I used full corn flour. Did not work well. Water separated from flour. Why I don't know

[@GarySweet-z9z]

I love this recipe, but with the semolina I don’t seem to have strength in dough walls compared to all bread flour or rye. How can I strengthen the dough?

[@goattactics]

What benefit does the semolina give to the bread?

[@enachegosa6163]

The bread become more crispy.

[@saleemsiddiquiuk]

Semolina developments which give breads rise and shape. semolina also a good ingredient doughs from sticking

[@drdecco1]

Is that a fine or coarse semolina?

[@MrEverson7]

Tks a lot for the tips! Pretty handy, indeed!

[@artkeepsave7206]

Happy and Healthy New Year 🍾🥂🎇🍀, Sir. I just started the sourdough journey. I know it’s not as easy, but I would really like to only use Einkorn whole wheat flour - can you perhaps make a video on that? Thank you 😊

[@tsilbaugh5314]

Beautiful

[@holgerbehrendt9685]

Sehr gut gemacht Gluten. Prima. Das werde ich im Topf und auf dem Pizzastein Nachmachen. Mal sehen ob da Untetschiede sind. Ich bin begeistert.

[@marianorthover1193]

Great video. I want to try this.

[@debbieventimiglia2216]

Can you plz spell the ( Reuben?) method..where you mix salt in with your hand hooked, kneading it in?

[@Hobo.and.Tassel]

Rubaud is how it’s spelled, I’m pretty sure.

[@elisagalery1598]

Why do you use semolina? I usually use whole wheat flour. Thanks

[@shericreates]

I have no idea what I did. My first starter looked like yours. Bubbled over and I was so excited. Made three loaves and my son in law said it was the best he ever had! Now that was a compliment!. I put the starter in the fridge. Took it out a couple days later, let it come to room temp, used some, fed it and I can't for the life of me get it to do what it did before. I can get it to double in size but the bubbles are not there. Not like before. I am so happy to find your channel. Try try again.

[@desireeretiree]

If it's doubling in size, that sounds good. Maybe you are letting it go too long between feeds? Temperature and lots of other variables can come in to it too.. different flour, quality of flour, older flour.. all sorts. This is why it's an addiction, you just never know, .....until you are really really an old hand. I am not there yet, lol !! All I can recommend is, refresh the starter at least once daily and keep it out of the fridge. Just keep a little out , so you don't waste flour etc... I find that works best.

[@victorbraga9801]

Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.

[@a.f.stevens]

​@@victorbraga9801interesting, I noticed the opposite personally! I've beenf using a stiff starter with ratio 1:2:3 (1 starter, 2 water, 3 flour) and noticed a very strong sour smell every time I feed it as well as at it's peak. It easily doubled in size every day. However, just last night I converted the stiff starter to a liquid starter and a very short time later I could smell the lactic acid bacteria multiplying! It's less bubbly, but still there. The smell is much more pleasant, but still quite strong, to my surprise.

[@shericreates]

@@a.f.stevensI’m finding out it’s a big science project. But I’m finally getting the hang of it. I have been basically doing starter, even only about two tablespoons, 50 grams water, 50 grams flour. But depends on what the recipe calls for. I think I am going to try to dehydrate some starter as well. I need to loose some weight! 😂

[@danielneeb2348]

What do I do wrong if my dough is still sticky after bulk fermentation? The one in the video doesn't seem to be sticky at all...

[@SH-jg5zq]

Thanks! 🌹🌹🌹

[@illeanaramirez6964]

Excellent videos, I have learned a lot from them. One question, If I want to get two loaves I just duplicate the recipe as it is? When is the time to add some caraway seeds that I like, when I add the salt after the autolysis? Thank you from Costa Rica

[@debbiepowers4743]

Add when folding. If you stretch snd fold 4 times, add during 2nd stretch and fold.

[@user-qz2vu2wy6b]

M. Morgen, Is it possibleto make 100% rye bread with many holes inside? (I failed so many times) if possible, could ypu teach me ingredients and their quantity respectively. Many thanks in advance.

[@ΜαριαΤσαφαρα]

Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας

[@wmcompra]

Hi @glutemorgen. I baked my first sourdough bread and it was somewhat failure. It did not rise on no holes inside the bread.😢😢😢

[@wmcompra]

kzbin.infoLKYJ7eDRi-M?si=S2Nhv2qXK4yYxq1e

[@eocapone]

Silly question. The sour dough starter is what you call masa madre in spanish or is a different thing?

[@Agitated_Hamster]

What if based on time, we can’t have it sit over night… can we get away with a shorter amount of time in the frig?

[@bangnhifamily6897]

Thanks for sharing! Perfect video!!!

[@marktank7623]

My sourdough had been fed for a couple of days and was always doubling in size within a few hours. I mix the dough according to your list, but it is so goopy. There seems to be gluten as it stretches, but it is not smooth after a few hours, and there is no body to it.

[@archanadas7292]

Lovely ! U r a genius !

[@janejay5524]

What do you line your proofing basket with? Looks like a shower cap

[@joeb4142]

Yes, that’s what it is.

[@glutenmorgentven]

hahaha you´re right!

[@fredericomachado4116]

Shower cap or hair net?

[@natalialopes719]

Gorgeous bread

[@pamandrzejak1143]

My dough never comes together after autolysis. It’s very slack and sticky even after stretch and folds and it doesn’t rise. What is the problem? My starter? Help.

[@pamandrzejak1143]

Starter too acidic probably. There are many articles on how to fix it I fixed mine with two 1:5:5 feedings with bread/whole wheat/rye flour blend. But read up on if.

[@LYNNSTER1971]

Morgen, do you do tasting/texture tests on the bread videos as well? What are the characteristics of superior taste & texture to look for?

[@glutenmorgentven]

I´ll do one in Paris soon!

[@saleemsiddiquiuk]

Excellent thank you so much

[@indiglofish615]

Does he preheat the cast iron also?

[@marieflaca]

Hello..i make my bread with poolish..did you try it ??? would love to have your input..thank you..

[@Marco-ho3cy]

thank you gluten morgen! easy recipe for begginers like me 🤣

[@CARLOSTREUIL]

Thank you for the video. It was very informative. One question: Do you heat the cast iron container before you add the bread?

[@triciaforsting3648]

He said when putting loaf in “already preheated cast iron pan-very hot”

[@chimbocalbos766]

Can yeast be the leavening in making sourdough bread?

[@dis2shalpas]

No. Sourdough is never made with commercial yeast. Sourdough is made with natural yeast which is the starter

[@carolynmontgomery7815]

Beautiful!

[@donforbus2826]

Great video, thank you.🍞

[@barbaracarter4401]

curious...Why do you add Semolina flour to this recipe

[@gastro_Den]

first of all, thanks a lot for nice explanation and demonstration! now I know more about gluten and dough. I've made a bread with this recipe using poolish instead of sourdough, the result was not bad for the 1st time, but I've noticed the dough was very runny, so I calculated the amount of all water, it was 77% to the all flour, isn't it too much? (as I understand, the ratio flour/water in sourdough starter and poolish is the same 50/50). thank you for the answer.

[@DragonPilot]

I calculated 380g/506g = 0.75 x 100 = 75%...so yeah...I'm going to try this without the semolina (506g total of white flour) and reduce the water to about 354g (70%) and see how that works out.

[@dannshapiro1201]

All the sourdough sites I visit use all the water - including that from the starter and all the flour - from the starter. That would be: Flour 430+76+50(starter @ 100%) for a total flour of 556g and for the water it would be 380+50 for 430ml. Then, 430/556 for a bread hydration of 77%. Not sure how Gluten arrived at 70%. His bread does look like it is a 70% hydration, but the numbers he provides do not arrive at 70%.@@DragonPilot

[@starfruit520]

Good evening..i saw you left many starters in the bottle ..so where we keep the starters? If we want to make another sourdough so we feed the left over starters?

[@glutenmorgentven]

In my fridge.

[@joaruss]

What do you do with all that extra bubbly extra starter?

[@galinarou]

How many inches is the bread basket used in the video?

[@amcdonal86VT]

Do you let the dough get up to room temp before baking when doing cold fermentation?

[@DragonPilot]

He first heats up his Dutch oven then pops the chilled loaf directly from the fridge to the oven.

[@ColleenScatena69]

There are a few new videos that make bread with unfed starter I actually made beautiful bread with that recepie.

[@bjbj7603]

What does the semolina do for the dough i know it doesn’t stick when shape the taste?

[@AhavNYC]

Thank you for a very informative video. For a bigger crumb, may I suggest not using semolina flour in your recipe. It has no gluten and leads to a slightly denser crumb. Anyway, Bravo!

[@margaretpoh995]

Can I substitute Semolina. And how much bread flour to substitute.,

[@AnnikaMD]

Scusa caro tu sei tanto bravo ma che cos' è questa semolina??? 😂 In Italia esiste il semolinO e la SEMOLA RIMACINATA DI GRANO DURO (sono due cose diverse). E quest' ultima che devi usare. 👍🏿

[@richardlamphier9978]

🤗 WONDERFUL ! !

[@thatmarionchickonyoutube7545]

New subscriber and very new to making sour dough starter and bread, your video has helped!

[@fredericomachado4116]

Why is the recepie different from app?

[@06keziah]

Can i use all purposed flour if i dont have semolina?

[@alimitchell5346]

Superb 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@jenniferpearceosborne8349]

What is that cast iron piece you're using called?

[@cdnpatriot]

This is the link to the Challenger Breadpan: challengerbreadware.com/product/challenger-bread-pan/

[@jenniferpearceosborne8349]

@@cdnpatriot thank you :)

[@viveksfoodaffair5947]

What if we don't have cast iron pan at home

[@malborskijarek]

what size are your wooden bread pans

[@forus6813]

bagaimana cara memakannya?

[@sushmachowdhary7872]

Why not add a little suagar