Kates SOFT SOURDOUGH SANDWICH BREAD

Kates Recipe: venisonfordinner.com/2021/02/...
Kates Instagram: venisonfordinne...
Printable recipe: venisonfordinner.com/wprm_pri...
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Wax wraps: prairiebeewraps...
Quadruple recipe: www.dropbox.com/s/3lwuwgw50t6...

[@alaskagirl1985]

I am 50 years old and I have never baked bread in my life. I am an RN who was attacked at work and now I stay home with a traumatic brain injury. I watched this post about 25 times then tried it out. It turned out so good my husband said I should make bread every day. I was depressed and seeing doctors everyday of the week so this was something I really wanted to try. Thank you for the way you teach. I have never been so proud of myself 😊

[@carolynwalton6387]

❤

[@karenlong5622]

Blessings!

[@stephaniedavis1761]

❤❤❤

[@Sheryl0705]

I hope you continue to heal and feel better. I’m so sorry this happened to you. Our oldest daughter is RN in our Emergency Department. She has been injured, too. It’s unbelievable. 🙏🏻

[@eugeniaatkins9049]

Blessings ❤ & encouragement from a fellow nurse. May you continue to thrive.

[@skim9251]

A quick tip for making even slices-- Allow your loaves to cool completely on your cooling rack exactly like you did. Then, when cool, turn your loaf upside down. There will be perfect lines that are imprinted on the bottom of the loaf from the grid lines of your cooling rack. Those lines are perfect slicing guides.

[@kimberlyschiele1117]

@ S K... Thats a fantastic idea and so simple kinda makes me feel a bit dumb for never noticing. Lol😮

[@TheGrangie]

I JUST discovered this too! I always cool my loaves lying on its side. So the marks are there so glad you shared with everyone.

[@thomasgronek6469]

Nice, thank you.

[@monicamiller4049]

Excellent tip. Thank you❤

[@michelleperkins9886]

What a clever idea❤

[@vannotenc]

I hope your family realizes that you make super delicious food and what a wonderful loving and caring mom you are❤

[@Ruthannzimm]

Awe. Thank you!!!

[@elaineredner6546]

No kidding ! She’s awesome !

[@eileenroth9868]

Lovely loaves! Thank you!❤

[@melodysfiresidefarm]

I’ve had a bad case of vertigo for a few days and need to stay seated as much as possible. Your pantry tour came across my feed and while watching it I instantly realized how soothing your voice is! It immediately calmed my spirit and relaxed me! Now I’m old enough to be your mom but hearing you was just like hearing my mom speak when I was not well as a child. I’m enjoying going through your videos. This bread you’re making is just like our great grandmas made as new settlers and before yeast became a common staple. Ma in little house on the prairie cookbook makes this as her “Long Winter Bread” in her wood cook stove. The crusty style became a thing during the gold rush when the men traveled with a Dutch oven and baked the sourdough on the open fire. Adding eggs and more butter turns it into a Brioche. If you put a bit less dough in your pans once you put them into the oven sit a baking sheet on top of the pans as they bake you will have very flat tops and they will be more like a store shaped bread. Blessings sweet lady!

[@charmc4152]

Enjoyed reading your comment and tips. 😊

[@chantala1075]

Brioche yum yum. I will definitely try your suggestion. Thank you. 😃

[@sandraolsen6596]

Hello, I am totally new at this, could you tell me how many more eggs and how much more butter to add into the recipe, and is the amounts you are giving how many loaves of bread does it make then? In another words, whose recipe to follow and to how much extra butter and eggs do you add to that recipe? 20:55 PLEASE if you can tell me🎉😊 And thank you ever so much if you answered the questions ❤ 🎉 😊😊

[@melodysfiresidefarm]

@@sandraolsen6596 in mine I use 3 large eggs + 1 yolk, and 10 tablespoons of butter cut up.

[@ellieolmscheid2220]

Where is the subscription and recipe you say is lower

[@DawnaLovesYarn]

Something I might suggest when feeding your starter when you have only scrapings in the jar, add your water first then put the lid on and shake it. This will help get your sides clean. I always add the water first and stir anyway when feeding my starter, and when making my dough.

[@rstribe817]

Great idea! Thank you for sharing! We always can learn something. 😊

[@kimgowers486]

Starter means: 1/2 c flour, 1/2 c warm water, 2/3 flour? I don't understand what's in the starter? I am very confused how she is making it. Also, I don't have mixer.

[@DawnaLovesYarn]

@@kimgowers486 sourdough starter is equal parts by weight of flour and water. If you don't have a digital scale i recommend you get one. Its not as important when making and feeding starter but it is a vital piece of equipment when making bread. In the meantime, when dealing with your starter, aim for a thick pancake battery consistency. Let me know if you have any other questions. And you don't need a mixer.

[@kellyname5733]

@@kimgowers486 I agree kim.This is a great recipe but I dont have a mixer and I wont be getting one soon either. The thought of kneading for 20-30 mins....I wont want to make this bread. As for the starter..you add the same amounts of water and flour. Stir and dont worry about the lumps.

[@jeanettec6212]

@@kimgowers486if you use 1/2 cup of flour then you would want to use 1/4 cup of water. They both would equal 113 grams each. However I like mine a little less thick so I add a little more water. You just have to be patient and wait for the bubbles.

[@bizzybits1918]

FAQ’s: 1. The machine is a Bosch 800 watt Universal Plus Mixer. 13:43. Yes, you can use a Kitchenaid with a dough hook, but half the recipe. 2. For a sourdough starter recipe: You can make your own with flour and water. Lots of tutorials on line. It does take a week or two to get going. Use the youtube search tool or just google “sourdough starter recipe” You can also buy it online in a dried form. 3. She uses unbleached AP flour. Others have combined it with some bread flour, spelt flour, whole grain flour, and/or fresh milled flour. You’re on your own here. 4. The video says ferment overnight. To me that means less than 12 hours. This will vary depending on the strength of your starter and the temperature of your kitchen. Since she’s wearing a sweatshirt her kitchen must be pretty cool.😊 Somewhere in the comments Ruthann says after kneading, it takes 5 or 6 hours for her rise to double before she shapes it. 5. Do not use chlorinated water. Filtered water or bottled water is safest. Or well water, which she may have. Chlorine or chloramine in tap water will inhibit your starter. 6. Read through the comments, and you may find an answer to your question. With 197,000 subscribers it must be hard to answer all questions, which may already be answered or explained in the video. As I write this, there are 1,128 comments, mostly from those that had great results and loved the video. I read through most of them, hence this FAQ. Lots of other interesting tips and comments, too. 7. Click on “more…” at the end of the description for recipes, printable recipes, a link to the wax wraps, etc. This should be FAQ #1.😊 Oh, okaaay, here ya go- Kates Recipe: venisonfordinner.com/2021/02/... Kates Instagram: instagram.com/venisonfordinne... Printable recipe: venisonfordinner.com/wprm_pri... Sign up for our email: view.flodesk.com/pages/635bc5... Wax wraps: instagram.com/prairiebeewraps... Quadruple recipe: www.dropbox.com/s/3lwuwgw50t6... 8. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. A cup of water=227g. Cup of buttermilk=240g. Cup of starter=250 to 300g (Varies). More at www.kingarthurbaking.com/learn/ingredient-weight-chart Hope someone finds this useful.

[@Lydia1914]

Fantastic info thank you so much

[@janicebowcott171]

I’ve made this twice in a week, the second time it was perfected. Your instructions are fantastic. I fed my starter in the early afternoon and it was ready in 6 hours so it was ready for preferment in the evening. This made it less sour. I used the microwave to melt butter, honey, milk and SALT. I added a spot of vinegar to the milk and let it sit for 10 minutes to create my buttermilk. I had to mix in my cuisinart with dough hook for 17 minutes on speed 5 to finally get the window pane smoothness. It only needed one rise, Kate’s recipe calls for 2. The rise of dough in the bowl and pans took 3 hours each at room temperature (78 degrees F). 475 degree oven was too hot and slightly burnt the top of my loaves both times after 20 minutes so I placed foil over them for the last 25 minutes. Next time I will try 450. The result was OUTSTANDING. I have tried soooo many sourdough sandwich bread recipes and have never had such soft and fluffy bread. You are a star Mrs. Zimmerman. God bless you.

[@elaineredner6546]

No kidding ! THE best !

[@kellyname5733]

Unfortunately Janice adding vinegar or lemon juice to milk does not make it ferment and resulting in good bacteria growth. She used cultured buttermilk to jump start her preferment. Cultued buttermilk has the good bacteria that she was looking for. Your homemade buttermilk that you made using vinegar does give a good taste but no fermentation. I make milk kefir, water kefir and coconut kefir..all of those are fermented and if you had any of this on hand you could use them in place of cultured buttermilk or you could buy cultured buttermilk at the store. Happy baking to you.

[@angelaray2022]

Yes, 475° almost burned them up for me also. Next time I’ll probably do 425° for 20 and then 375° the last 15. Even a little crispier even after buttering the top, it’s an absolutely amazing recipe!!!

[@angelaray2022]

You’re spot on. This is exactly how it worked for me as well.

[@anndennis9397]

The author stated two times, THREE 75 degrees. NOT Four 75 degrees.

[@kimbrgv]

Oh how I just love you all. My husband has passed after 42 yrs but I have started baking like the old days. Your recipes are so yummy i just cant help myself. Big thanks from myself AND my neighbors who benefit with my cooking obsession..lol Thanks so much, you are a beautiful soul and awesome mom. Love💞 and Light🌟& 🙏

[@jamanne2504]

Just found you on utube. Soo Refreshing to see & hear your lifestyle. I lived In Holmes County Ohio during the 80s, on a small grade B dairy farm with my husband & small son. We were English and most of our neighbors were Amish. So I learned their ways of food production. I’m now 77yrs living alone in a small apartment in Northern IDAHO. I very much miss my Holmes Cty. Farm Days. I’ll now be living vicariously thru your lifestyle 😊So thankful to find you all.

[@59kuphoff]

As always I learned something new! Someone taught me to rub a cold stick of butter over the top of the loaf while it is still in the pan right out of the oven. A little less messy.

[@ThorneyRose]

My mum showed me that trick too!😊

[@tracyrussell2147]

I wa taught to keep my butter wrappers and use those.... then just toss after. 😊

[@deborahwilson5149]

I learned that leaving your bowl on a wood or cloth surface while rising helps with temp. The stone type counters stay a little colder. I usually place a cutting board under my bowl while it’s rising. ☺️

[@jenbear8652]

Thanks for this comment! My stone counter is new, so I hadn’t thought about the coolness for raising breads

[@Rob_430]

Good point! I just learned that recently.

[@judyhall2736]

@@jenbear8652 I use a heating pad set the temp on medium..the bread rises beautifully!

[@Glen_Mark]

A little warmth for rising goes a long way!

[@Joe-ew5rt]

The stone countertops are great for pastry but not good for raising bread or the like. Warm homemade bread with good butter and homemade soup are a wonderful supper.

[@connie-zm8ws]

I've made bread all my life. Learned as a little girl from my mother. I never realized how fortunate I am that I acquired this skill at a young age. My mother never washed her bread pans. Just wiped them out with a paper towel. Bread never stuck. I also was taught to roll out pie crust as a little girl.

[@Anonymous-km5pj]

i need someone to make me pie crust.... lol. Secret is to have everything COLD ! i understand... Maybe i will try this winter, i want to make it w butter bc flavour flavour. God bless

[@connie-zm8ws]

@@Anonymous-km5pj Just made a blueberry pie yesterday. The thick crust around top dipped in ice cream is the best. Wouldn't butter burn fast? Just wondering

[@Anonymous-km5pj]

@@connie-zm8ws local farmer made me a chicken pot pie w spelt/butter crust, said it wasent easy but it came together in a superdelish, unforgettable way, want to duplicate. Enjoy your pie ! which may be gone already... 🤣🤣🤣

[@connie-zm8ws]

@@Anonymous-km5pj I've never worked with spelt. Would love to. Must be a creative cook. Would love to set down at his table.

[@BetterKateThanEver]

Ruthann Zimmerman also has a YT video on pecan pie without using corn syrup & shows how to make the crust!

[@warmwoolsoxgood4559]

What a lovely young woman. Her experience is so helpful. She and I said the exact same words at times as I watched this video key points, reasoning as to why, when, or how. I’m old now but she has every bit of knowledge that I’ve obtained over a lifetime of bread baking. A fantastic video, thanks so much for sharing your gorgeous loaves and techniques. I’d thought oh no, 45 minutes?! But it went by in a blink as she enjoined my interest. Subbed! And sharing. And when I saw the kids moseying in I knew ohhh the smells have worked the magic! Hahaha 😀 The kids suddenly appear! “Oh hi, mom.. whatcha doing? Mmm” 😀👍❤️ every time. Brought back sweet memories for me.

[@RootsandCalluses]

This video finally taught me how to bake bread instead of how to follow a recipe. Thanks to you, I know bake completely by feel. We don't like soft bread (I guess, it's the German in me :D), so I had to adapt it after the first loaf. Your "this is how it should look and feel" style instructions really helped. I haven't failed a bread since trying this recipe. Seriously, thank you! I had struggled for so long with bread that was still better than store-bought but just not what I was hoping for. It was bad enough that I baked this Soft Sourdough mostly as a palette cleanser to get a completely fresh look at sourdough. Well, it worked. Thank you!

[@funemom999]

Dear friend and yes i do consider you a friend because of the honesty, candor and warmth with which you come across. We appreciate you and all your family for sharing your knowledge and lifestyle and your life. I personally have tremendously benefited from your videos please keep them coming! Oh to the RN WHO'S TURNING INTO A BAKER, YOU GO GIRL!!😊

[@Dragon34th]

The softness is a serious factor to consider as most people like it soft. I'm a French baker and the problem with French baguettes is, when it's freshly baked, it's amazing but one day after, it turns into a baseball bat :) So I find myself doing the Anglophile thing which is soft bread :) longer shelf life and stays soft. Very good video keep it up.

[@Rob_430]

I make all kinds of breads including boules and baguettes. We like our sandwiches, and baguette crust are too hard to bite into a sandwich. Some people like seniors or others with tender gums have an issue with crunchy crust.

[@Anonymous-km5pj]

any tips on how to incorporate whole grain flour into this recipe ? ie. red fife, spelt, kamut - uber-finely ground ?? I have sadly resorted to incorporating -some- white flour into my whole grain sourdoughs bc it does make it more poofy, i cannot tell a lie, lol God bless

[@SheilaHall51]

I sprinkle my day old artisan breads with with water and re-warm in the oven. It returns the read to a chewable crust.

[@katie7748]

​@taurus7520 I inherited "soft teeth" (yes, that's a real thing and yes, it's genetic) so I detest hard breads. My husband likes Cousins Subs and I joke with him that I'd like to keep my teeth in my mouth when I take a bite, not have them ripped out of me trying to eat frickin BREAD lol Obviously I'm exaggerating but I'm sure at least someone out there understands what I mean haha

[@Yoda63]

You understand how bread dough works better than 99% of the people making bread videos, I commend you!

[@HumbleHillsHomestead]

I butter my loaves right in the pan before I pop them out to avoid the butter all over my counters. Just FYI in case you want to try it :)

[@donnaanderson3444]

What sour starter I am from England

[@susanneziebarth8379]

This woman really knows her stuff! I enjoy watching and learning from her! Thank you for all your sharing!

[@debrawallace4542]

Its been awhile since you posted this video so i hope you see this. As soon as you take your bread out of the oven and turn it out onto the cooling rack, turn your faucet on a slow stream of cold water. Almost just a trickle. Then carefully pick up you hot loaf of bread and rrn it under the cold water top up. Go fast as you only need to wet the bread and not soak it. Put it back on the rack and do the next loaf. The bread is hot on your fingers so go fast. As the bread cools the top crust will get soft and you wont need to brush on the butter. Saves butter and calories that way! Another hint if you ever want to make whole wheat bread. Get some vital wheat gluten flour and add a couple tablespoons per loaf while you mix in the rest of the flour. It will add more gluten to the bread and make it soft. When my 8 kids were growing up I made all of our bread this way. I would first grind the wheat berries and then I'd use only wheat flour and still get a very soft loaf of bread. We would go through about a loaf a day so I would make 6 loaves at a time. By the time my kids were 11 or 12 they were all making the bread. In fact one daughter became a professional bakery chef she enjoyed it so much!!

[@jenbear8652]

I made all the bread for me & my kids while they were growing up & learned to use vital gluten. But I still had to use 1/2 white flour to get light bread with good rise. Did you manage to get light (not dense) loaves with 100% whole wheat?

[@koryswenson8586]

I can not get enough of your No Nonsense way of life. You are Special!!

[@darienhemmerlein7543]

Seeing a happy fed sourdough starter never fails to make me happy! 😂 Almost as happy as seeing my happy chickens running around their coop😊

[@SquirrelRun]

Thank you Ruth Ann! I started my sourdough starter back in March of this year (23). I made a couple "artisanal loaves" with it and they were great, but I was wanting a good "sandwich" bread. I have been making "Pullman/Pain de Mie" loaves for a while, but even after my own tweaking of the recipe, they didn't make the "ultimate" sandwich bread. It took me a couple tries with this recipe to get it "right" but now it's glorious! It finally rose the way it needed to, and came out perfect. I now feel confident enough to double it (since the loaf I made yesterday is already almost gone!), and I'll also try the cinnamon rolls/bread that Kate has on her website. I'm so glad I found your channel! You're giving this 54 year old Nana more value and education in your videos, than I think I could ever "grasp" from reading the same information in a book. God Bless You!

[@lindseysitzman]

So. Fun little tip. Make sure you know the capacity of your mixer BEFORE deciding on how many multiples of this recipe you’re going to do. Kitchen aid stand mixers (the non professional sizes) cannot handle this 4x batch. Additional fun fact. You can halve everything with a scale. Weigh your mixtures, and halve them so that they WILL in fact fit into your mixer. Oye. Just some trial and error over here. The loaves I made following this turned out AMAZING ♡

[@gmato9]

Thanks for that. I was wondering and would have found out the hard way!

[@katherinep4210]

Thanks for taking the mystery out of Sourdough baking. I can't tell you how many of my starters have failed.

[@Ruthannzimm]

You are so welcome!

[@janetherbert6555]

Of all the videos I have watched yours is without doubt THE best! Obviously you have understanding of the chemistry but didn’t try to impress with that knowledge. I appreciate your teaching style. It felt like spending the day with a good friend who knows how to bake. Thank you for helping me be successful with sourdough!

[@debc8402]

Been making bread for two years and I learned lots from you Thank you!

[@abbiebarnes2200]

I been making bread all my life and I learned from her!!! She is great explaining and why!

[@kathywalden7265]

I just found you last week. I love watching you. I have already raised my children but I love watching you cook. You are so sweet Thanks

[@bonnieingraham261]

This looks good! Similar story with my family....They were not a fan of the hard crust, so I switched to sourdough sandwich bread. With a large family, I am always looking to simplify ways to make things. The recipe you have seems time-consuming to me, especially the parts where you heat ingredients on the stove. We don't do that and have a beautiful loaf every time. We do keep our sourdough fed, so it's ready to use...That skips the pre-ferment part. So, in the morning we just add all our ingredients to the kitchen aid mixer and mix. Then I put the dough in a plastic container to rise until almost doubled. Then, I pull it out of the plastic container, squeeze it into a log shape and plop it into my bread pan, lol. (No rolling or folding). Then I let it sit overnight on the counter (or in the fridge if it's getting too large)...and bake it first thing the next morning.

[@lostinmyspace4910]

Bonnie, do you follow a particular KZbin recipe going through that? I would Make the starter process for two weeks, and did not get good results, but when I use dry yeast my loaves turn out great but has no sourdough flavor that I do like, but at least I can get my bread to rise.

[@tarana8508]

So you don't preheat your pan,

[@tarana8508]

Do you cover it?

[@julieobrien4056]

⁠@@lostinmyspace4910 If I understood your comment correctly, you made a new starter from scratch? If so, it takes some time to be mature enough to have the heavy lifting power required to raise bread. It’s been some time since your comment so if you kept up with it it should be fine now. If not see if you can get a bit of established starter from a friend, or you can buy an established starter online. A new starter can be used for smaller things like pancakes, waffles, muffins, etc before it has enough stability to do a good job on a bread recipe. Good luck and happy baking!!

[@lynnek4226]

I went to a bread making class at our local farm museum this week. I learned a lot and even more from your video. Thank you so much for sharing your knowledge and wisdom on your channel!

[@suew4609]

Thanks for this recipe! I like softer bread, too. An occasional artisan bread is fine, but not for daily use!

[@elaineweitz2595]

Can you get you artesian bread into loaf size, like for sandwich bread ?

[@pd8559]

I do a no kneading, no mixer machine, basic white loaf with a 48hr cold fermentation in the fridge. It has the depth of flavor sourdough has without the upfront sour. This is least amount of work ever to make a sandwich loaf! Also for anyone trying to find the perfect non stick loaf tin, the secret is just grease them even non stick ones with a little bit of lard, it transfers zero flavor into the bread and is a great release agent for loaves.

[@Deb-wp9bp]

OH MY !! I have been making sourdough bread for a year or so now, but this is my all time favorite for sure! so soft and flavorful, Thank you so much for sharing!

[@sueh3391]

Made my first batch following the wonderful video! It came out so soft and good!! Great instructions, I didn’t get bored, watching the video. Very informative and interesting! I actually watched it multiple times.

[@joolzmac1]

Once fed, I like to put the starter in my microwave, wrapped in a clean tea towel. I then boil the kettle and fill a jam jar with water, placing the lid on. This then goes into the microwave next to the starter. I keep the door ajar so. The light stays on. Likewise, my mixed dough goes in there too to prove overnight.

[@belieftransformation]

Great instructions; I love your teaching style & filming! Thanks for sharing! Blessings to all 🤗💜🇨🇦

[@rebeccadavis6812]

You make it look so easy. Thank you for the step by step and all of the tips! Those loaves look delicious.

[@Bndsmom5-2]

I have been binge watching all of your videos. They are so practical and well done. Bread is that one thing I’ve never tackled successfully. I’m thinking I just might give it a try!😊

[@leilareggie1826]

Bravo! I grew up making a hundred weekly loaves of pita bread with my grandmother. In my 73rd year you have inspired me to make some pita in a stovetop iron skillet as some do as I have seen a kosher cook do online. You are an inspiration to me. Blessings.

[@SGMusic567]

I have experimented with baking temps & time. Now I bake at 400 degree for 15 minutes, turn oven down to 350 degrees and continue baking for another 15 minutes. Do not open the oven door. Remove from oven and using a cold stick of butter, rub over the top of loaves till the whole top is covered. Let set 5 minutes and remove from pan onto cooling rack.

[@02271953me]

Your bread looks so good!! Its almost 90° outside, too hot for the oven but I'm watching our forecast for the next cool day and I'm making a batch. Thanks for sharing a great video!! PS: That adorable little dress hanging on your door is so cute!! UPDATE: I made a double recipe of this bread yesterday - my sched unexpectedly changed, I ended up tucking my shaped loaves into the fridge for a few hours and looked kinda questionable when I got back to them, so I dumped them out and reshaped them - they rose beautifully, I baked them late and went to bed w them cooling on the rack. I sliced them this am and into bags they went. This dough is the nicest sourdough I've ever worked with - it rose like crazy and the bread is so tasty and soft. Hands down the absolute best sourdough I've ever made. Thank you for sharing!! 🌷

[@reneemorlan1855]

I’ve been using this recipe for my sandwich bread, so worth doing!! I do mine @ 425° for 30 ish minutes . Love the softness and the thin crust . Love it thank you ❤

[@Iamstephaniesamuels]

I just made the best sourdough sandwich bread of my life. Well, the first sourdough sandwich bread of my life and me and my family absolutely loved it. Thanks for this amazing recipe.

[@garryfleming3956]

Hi, my name is Marie I live in the country side just outside of Toronto Canada. I stumbled upon your vlog and I'm amazed , not only at how wonderful a mom you are but how efficient a homesteader you are. You are full of great tips and wisdom. Thanks so much for your program content, and for your wonderful family God Bless you and your family. I really appreciate the canning and gardening and bread making I really enjoy doing canning. Our children are all married leaving my spouse and myself and our cat. Anyway dear lady keep up the good work!😊

[@carsenarsen8634]

Just made these. Thanks for the recipe. You don't need to heat the milk honey. I'm subbing with avocado oil. Amazing job, amazing recipe. Me and my family loved it...

[@carsenarsen8634]

Ok two days later and honest review. Hold onto your canoodles Cadogan... that's really really good sandwich loaf...

[@cakedecor8]

What kind and brand of flour did you use? I made this yesterday following the recipe and rise times exactly and it came out so sour and unpalatable. :(

[@carsenarsen8634]

@cakedecor8 arva flour mill all purpose. But my starter is a few years old. Was your starter nice and bubbly? Is it a very sour starter? You may want to dilute your starter by discarding and feeding every 24 hours. Should get rid of the excess foul taste. Also, if you have trouble with the rise, add 3 grains of yeast to your pre ferment... I will technically be called a poolish if you do so but the effect will be the same. And proofing sour dough is far from an exact science... let me know if I can help you I've made these loaves weekly...

[@nanettebrandie6635]

Hi! May I ask, did you sub both the milk and honey for Avocado oil? Equally? TIA! I was wondering about a substitute. 🙃

[@carsenarsen8634]

@nanettebrandie6635 if you want to replace the milk and egg I would just use water. The avocado oil replaces the melted butter.

[@littlelamb6804]

Simple clean up suggestion: When buttering top of loaves, why not put a cookie sheet underneath the racks to catch the butter? Then it can be used to butter the bread later. Waste not, want not.😊

[@nancycurtis488]

Yay…..I am so happy to see you have a Bosch Universal Plus! I have been using a Bosch since 1980…..and I love using a Bosch. I also have every single attachment that has been made fore the Bosch Universal…..the attachments fantastic!

[@guardmommad5084]

I can't believe that I just discovered your channel today! What a wonderful teacher you are. Now I have to figure out how to make starter. Thank you for sharing your skills!❤

[@thegoodoldways]

Isn't it amazing how sourdough LOVES being frozen? :) Yummy loaves....

[@jackieburnett6881]

That bread looks delicious! Ty for sharing the recipe and showing step by step instructions! I enjoy your videos so much. You are a wealth of information!

[@phyllisgordon6577]

So let me get this right. The sour Sourdough starter remai s referigated until ready for use. Then taken out overnight, fed and brought alive then used. The remaining starter is fed and then returned to refrigeration when it "blooms" then kept for the cycle to begin when ready for the next baking. I want to start using sourdough but bake very infrequently for a family of two. Thanks for your awesome work.

[@juliazimmerman4407]

Thank you so much! Love your calmness!

[@Funky_Fairy]

I love Kates recipe too, your walk through makes it look so easy. I have a Bosch never thought to use it, I normally make by hand.

[@dianesidney8610]

RuthAnn thank u for this tut. My first try was an epic fail. Rewatched this video 3 more times. Restarted a new starter and this time it was alive., this where I failed first time. The preferment was great. Kneaded for 15 min so to get the dough right. Baked 4 loaves and it is the nicest and softest bread I’ve ever made. Thank you again.

[@Ruthannzimm]

Great job!

[@user-yc9vu4of2w]

Thank you for all your time and efforts put into your content

[@langebrenda]

Love the recipes you put on KZbin. Thank you so much!

[@marymills771]

Your loaves are beautiful! I love your video. You explained so much I was confused about . I have been making sourdough for a long time . I have been somewhat successful but my family also like soft bread so this looks perfect. Can't wait to try it!

[@christychester1713]

I made half the recipe and baked 2 loaves today. They turned out great! They are now sliced and separated into freezer bags. Thanks for sharing your video! 👍🏻👍🏻🙂♥️

[@Ruthannzimm]

That’s awesome!!!

[@wandahaseley6439]

I simply cannot express my gratitude to you for all you share. Learned so much!! Even bought wax wraps for my bread!!!

[@debbieglander408]

Thank you for all you do!

[@mirandasands74]

I mix my levain the night before from my cold starter and its nice and active in the morning. Thanks for sharing your recipe! I look forward to trying it.

[@cherylloveland340]

I smile how you express the beauty of the first rise of the dough. I feel the same way every time, it’s just beautiful! I have the bread in motion as we speak and am trying one loaf as cinnamon rolls and one artisan style. Should be delicious. Thanks for sharing! Oh and the beeswax link isn’t good now.

[@mwildman2023]

Love Kates recipe but you do the step by step that I love!

[@elsybesma9791]

They look so good. I can’t wait to make it my family will love them.

[@jandcbenoy5694]

You have by far the most informative and helpful video on sourdough I have ever seen. I continue to work on mastering sour dough. Those 4 loaves are my dream loaves!!!! I am once again making a starter and can't wait to try your method. Thank you for your help🥰

[@Ruthannzimm]

I’m so glad!!

[@carolleiter6027]

Thanks for the great video. You are a good teacher. I never thought of putting it next to the fridge. Our kitchen is so cold, new stove - no pilot - old house. Great tip. Also could I just use my kitchen aid for mixing and kneading?

[@user-rr6ms4ci3w]

You make that look so easy❤

[@reesefisher2440]

Thank You for being so helpful on your video! This recipe is next on my list!

[@albrewer2696]

Another wonderful teaching video. I make my own soft white bread but I again learned so many little details about cooking with this video. I am in day 3 right now having started a sourdough starter for the first time. I wish I could spend some time with you in your kitchen learning all about cooking from scratch like generations before us cooked. Do you have a video where you discuss how you learned to cook from your ancestors? Lastly, I am amazed you don’t have hundreds of thousands of subscribers. So many are missing out. Love your family and way of life. Yes, God is Good.

[@Ruthannzimm]

Share away and get me those subscribers!!! Thanks for your kind feedback!!!

[@xiomara77740]

I will do that too! I’m a new subscriber and I will share it! Thank you Miss!

[@xiomara77740]

I'm a new subscriber to your channel and I love it! I will share it, I think many people need to see your incredible work! You deserve to have all subscribers in all categories, both beginners and professional bakers, Thank you very much, many blessings!

[@SGMusic567]

I bought buttermilk powder so I can always have it when needed for a recipe. My husband drinks buttermilk for heartburn so it gets used quickly. One time the powder hardened into a solid cake so I put it into the blender and it is better than when I first bought it.

[@loritrotter6354]

Absolutely wonderful video. Thank you so much.

[@karenfleming1500]

I’m addicted to your cooking and homestead!!!

[@swaters3462]

Three weeks later, and my first ever bread with wild yeast made by your recipe. It’s beautiful. Can’t believe the oven spring. Curious what settings you use on your Bosch for kneading. Thanks again.

[@Ruthannzimm]

I use the low setting!!!

[@swaters3462]

Thank you! I finally made the decision to upgrade to the Universal Plus. So excited. Your directions are so clear.

[@debbielaney5097]

This looks amazing!

[@user-db1os4im9c]

You are such a Joy to listen to. Thank you for sharing

[@debrasaari7289]

Thank you for this! Love sourdough bread

[@wendypeckinpaugh1078]

That bread looks so good my mouth is watering!

[@alivewithhemp4989]

I enjoy watching your videos. The ones with your children are always amazing! Cooking is a necessity for living!

[@lisagr2888]

Thank you for the great instructions from start to finish! Can’t wait to try it.

[@carolynmills513]

Love the fold into triangles. 🎉

[@melissalewis5835]

I'm SO glad I came across your channel! Love this!!! Thank you for sharing

[@maryharker5088]

Wow, that’s quite a process! Looks delicious.

[@dianaross5440]

Thank you. Always wanted to learn how to do this.

[@nurse4christ1]

You make it look so easy!

[@leisaengeling3283]

Thank you for your lessons. Your family is the hardest-working family. I truly watch all your videos ❤️🙏

[@strwbryparfait3889]

You are so easy to listen to and so helpful in your videos…thanks 😃

[@margaretsmith8066]

I absolutely love your videos, you are amazing. Thank you for such wonderful instructions...😊

[@katechron]

This video was SO helpful! I previously looked at this recipe and tried to make it but this video and your directions made all the difference for my success! Thank you!

[@theresaatkinson6628]

Love love your video! Thanks so much for sharing! Just getting started with making sourdough!

[@WholeBibleBelieverWoman]

First I've seen a jar bonnet -- so cute and nice!

[@MadDog44]

I use 3 starters because they compete & grow like CRAZY!

[@pbar8439]

Yep, I'm 66 and I've been cooking ever since I could see over the top of the stove. And yes, my germs have been passed along to my family too! As you said, it's just the way things were and are done today.

[@shirleymurphy1958]

Perfectly done!

[@xiomara77740]

I'm a new subscriber to your channel and I love it! I will share it, I think many people need to see your incredible work! You deserve to have all subscribers in all categories, both beginners and professional bakers, Thank you very much, many blessings!

[@juliehofer1940]

I am so fascinated with all of your videos. Just in awe of all you do.

[@churchbouiemcclendon2254]

I love your cooking and your heart

[@samanthaabosch5227]

I love your posts. It’s refreshing to see someone so natural in their tutorials - they give me the confidence to try new things knowing I can adjust as I go along and really take notice of how things should look and feel. My sourdough bread is finally soft enough to slice! A big thankyou from Yorkshire, England, UK 🙏

[@chrismalzahn8645]

There is nothing as magical as working with bread dough! Cannot wait to make this. Thank you for making a sourdough recipe that I think I can make!

[@carriecreates1207]

You are a very good teacher! Thank you!

[@mariaken8999]

This video is beautiful, thank you for sharing, an inspirational skill you have. There is nothing better than fresh baked bread, truly it’s your love to the family in a loaf!