Never buy Bread and Yeast again: Super Versatile Sourdough Recipe

With this video you will be able to make incredibly tasty sourdough bread and pizza in your own home oven.
Recipe for the dough:
- 800g of bread flour (a flour with high protein)
- 200g of whole wheat flour (ideally a bread flour too)
- 600g of water (60%)
- 20g of salt (2%)
- 100g of stiff sourdough starter (10%)
Learn how to cultivate your own sourdough starter: • The Last SOURDOUGH STA...
Learn more about stiff sourdough starters: • Stiff Sourdough Starte...
There is also a full section on cultivating your own starter in my free book. You can read the book here: breadco.de/book
If you like, you can support me and purchase some of my sourdough starter: breadco.de/starter. It comes dried and contains my cultivated microorganisms. You then just add a bit of it to your flour and water mixture and you have my super starter.
Also big shout out to all the supporters Ko-Fi who make it possible for me to dedicate this much time to my KZbin channel: ko-fi.com/thebreadcode. Thank you!
Chapters:
0:00 Intro
0:15 Sourdough starter
1:33 Recipe
4:25 Mixing
8:59 Smooth dough ball
11:35 Stretch and fold
13:05 Dividing and preshaping
19:20 Proofing
20:40 Pizza baking
23:45 Bread baking
27:45 Tasting and results
#sourdough #bread

[@the_bread_code]

Here's the link to the book: breadco.de/book. Hope you learn something new! Thanks for all the support.

[@peggyvorse1461]

I like to make my own sourdough starter I’m a kind that wants to be self efficient in these days, because God helps those that help himself even though that’s not in the Bible. Word for word to excel makes dance that’s what it’s saying.

[@raynonabohrer5624]

OK I cannot do Baker to math. I funk math. You explained it and I repeated it and I still didn't understand it.

[@obertscloud]

I am in Germany but what mehl do I buy to start and what for the sourdough ?

[@Mkadhimi]

Paid for the book but the process was not completed yet the payment has been done

[@the_bread_code]

@@Mkadhimi sorry for that. I hope to finish the remaining chapters in december/january. Each donation helps me to dedicate more time to this project :-). If you like I am happy to refund it at any time. Please just send me an email to [e-mail]. Thank you.

[@richardmeyer4859]

I have been baking bread for 50 years, yet I learned some new techniques from this excellent video. Thank you for sharing these tips! I enjoyed your precision and your passion for the miraculous creation of life-giving bread! Salúd! 👍

[@the_bread_code]

Thank you Richard 🤗

[@JimRichardHartmann]

So did we all I think. This new scientific and logic way to explain and show is so refreshing to me too. its simple and self explaining too, once he told it his way. I ended up starting experimenting new recipes myself because I understand the process better now. At school all those years ago we learned only so much the teachers self understand, and tequniques that was ancient and really good. But this is simply reinventing the whole schcool of sourdough.

[@the_bread_code]

@@JimRichardHartmann Thanks!

[@michellesimmons1483]

❤

[@markwillshire68]

I've been watching many channels but you are the best, on my third attempt at making a sourdough bread I've cracked it thanks to all your tips and advice, my friends are in envy of my creation.

[@the_bread_code]

Thank you 🙏🏻

[@judyfleming6269]

I love your video, I went to baking and pastry school, and oddly enough, they never taught us that just letting the dough sit would get you a window pane effect. We had to knead it (we used the "slap and fold" method instead of the push forward and pull back method). It's obvious that they didn't know as much about bread as they thought they did. Keep making videos. I would love to see you make Ciabatta bread.

[@savagefrieze4675]

I appreciate the reality of a oven that isn’t perfectly clean! I don’t know many/any home cooks that have the time or energy to keep ovens pristine! Thank you for your lessons. I understand that Germany has more types of bread than any other European nation and I’d love to be able to study bread there.

[@carolschedler3832]

A clean oven is a home without daily awesome food! Ha ha. Thanks for the great tutorials!

[@imkadosh]

I am happy to hear and see your face and to know that there is some one out there who knows the difficulties of making sourdough bread. I have tried many years ago, and I threw so much dough that cannot believe it. It was before KZbin was on. Now with KZbin I see so many people teaching how to make it. That’s very good. But after so many years, I have found my own method, and it is a total success without having to make that stupid starter. I jump of happiness. I make my own yeast from organic grapes 🍇 red better, and this yeast is so powerful it can lift a dead to life. After the yeast is combined with the flour you can part the way you want it : take the road of sourdough by letting the dough become sour or go straight and treat as a regular bread. These are my findings but I’ve been aided by other videos, one from a young Italian man who teaches how to make your own bread, sourdough using natural yeast, but he does not have success because his bread did not rise. But I still went ahead and tried his method of making my own yeast…and little by little I became proficient. Now I am not scared of trying snd I have even made panettone with that yeast. I am telling you… life is beautiful!!!

[@the_bread_code]

You've cultivated a sourdough starter too from your grapes. The yeast and bacteria lives on all plants. They create a symbiosis to protect the plant from pathogens and in exchange receive sugars. By using the red grapes you might have cultivated different strains compared to a flour starter. I've collected plant material from all around the world to create different starters with different microorganisms. The taste of each bread is different. This is my hobby. Lol.

[@dillmarmi]

Thank you for this amazing video, your content in general and also the (free) book. You are a true gem!

[@natallieateere7023]

I’m forever thankful I came across your channel! I have tried countless recipes and none of them worked. With yours, I have THE BEST ever bread which looks even better than I imagined! 😊

[@stefanos9882]

I've been baking for quite a while, so the information you are giving out, I've concluded on my own after lots of trial and error and trying out different recipes for the breads in this vid. For someone that is just starting now, this is going to be an amazing head start! Good job!!

[@CornbreadAndChopstix]

I'm so happy that I found you! Beautiful explanations! Beautiful bread. Thank you! Looking forward to your wonderful cookbook!

[@kuryana]

thank you for all your great videos! I've just ordered some strong flour online as I found that the ones in the stores around where I live were resulting in very tasty bread, but they could be better. Can't wait to try it

[@angelacajot-ricci8251]

Thank you so much for your detailed video ! I was looking for a recipe to follow simply ...but you give us explanations on how the whole process works, so we can handle the dough making in a smart comprehensive way ! You are a real teacher ! PS i would have liked To see you cutting the bread !

[@ktyty1244]

Good to see you back with another great video !

[@MattMingaBurns]

Fantastic run through! Got me wanting to take my starter out of the fridge again...

[@isabelab6851]

Great to see your post! I am now in Northern Ca…and temps match yours! Needed to update my bread game…but my starter loves it!

[@the_bread_code]

Oh yes - things must now take a lot longer compared to Florida!

[@yespect]

Wow! This is super-important information for us who are just getting started baking with sourdough. Will download your book as well, thank you so much for this video!

[@peterwhitaker4231]

Hendrik, great to have you back. top recipe and explanation, as always. Your pizza pie stretching technique has certainly improved since the video of your visit to Naples. Gratulieren!

[@shcrub5]

Thank you so much, your intensive research and experiments on making doughs has saved me so much pain, effort, and time. I just had to say thanks for all that you've helped me to do in baking!

[@zoemetro9824]

This is your best video ever! It makes everything so easy that I actually did it and will do it again this weekend. Thank you!

[@aprilalatorre9127]

So delicious! Thank you for the wonderful tips!

[@MichaelRei99]

I like watching your technique evolve over time. You definitely inspired me to have sourdough become my passion!

[@the_bread_code]

Thank you!

[@messageboardusamessageboar1477]

You are a great ARTISAN - old world talent👩‍🎨 Such patience❗️Thank you❗️

[@Easy-Cooking]

Great recipe! Looks so delicious! Thank you very much for sharing! 👍👍👍

[@eduardomediacenter7776]

I made it!!! Perfect bread!!!👏👏👏 You are great!

[@toddscout5014]

I follow your process and my family loves “my” sourdough bread! Thank you!

[@the_bread_code]

You are so welcome!

[@donnaharratt]

The best explanation I have seen so far !! Thank you !!

[@ladytorres8323]

Bravo! 👏👏 All the teachings of a Master Baker, but taught in a way for the home Baker.

[@becky5557]

Excellent! Thank you!! My sourdough baking had stalled since fall after some frustrations with fresh-milled flours. I used a slightly higher hydration since I'm using more whole grains, but the smaller amount of starter (thanks SALL-E) and mixing it for longer by hand in the beginning really made the difference. I popped my loaves in the fridge overnight and the first is in the oven now!! Thank you for sharing your joy in baking AND showing me an easy way to use one recipe to make a few different things. Baguettes, here I come!

[@ferminenriquebattista3479]

Really thank you! This is incredibly useful! Kind regards from Argentina

[@suzanneshaffer8293]

Thanks for making all this available! I prefer your more hyrdated mix for bread, but this recipe made OUTSTANDING pizza!!! I roasted tomatoes and onions for the sauce and toppings and I think it was one of the best pizzas I ever had - thanks for always sharing so generously!! I couldn't do a thing with sourdough until I saw your explanations! bravo and thanks!

[@tracygoode3037]

Thank you for tthe book!

[@bonnie5601]

THANK YOU! A great lesson!

[@carolschedler3832]

Bingo! Will be trying this with my 4 week young starter!

[@teresastorms3774]

This recipe is awesome! The dough is very manageable and with the whole wheat flour it tastes great. I baked a round loaf in my Dutch oven and managed to get an ear! This is only the fifth sourdough loaf I've managed to get to turn out - and it's the best one yet!

[@the_bread_code]

Hi Teresa. Thank you! That's really great to hear that it turned out so well!

[@sleepygrumpy]

You are amazing -- I've been a subscriber for a while now and you have made such an impact on me and so many other novice bakers, even before the book -- thank you again for your dedication to your craft and for evangelizing breadmaking the way you have

[@the_bread_code]

Thank you 🤗

[@the_bread_code]

Thank you 🤗

[@harrybond007]

I have watched your previous videos, the trick using a small sample in a shot glass to test the rise was a game changer for me, although I'm only on life time loaf count #11 I'm making great bread - thank you!!

[@the_bread_code]

Thank you Harry!

[@syedzaidi4029]

Great book! Thanks a ton!

[@ernestinewatson4444]

Thank you for your generous offer. I agree we all should know how to make a great bread.

[@ajdj9266]

oooh! 60% with strong flour! You have some wonderful breads!

[@starchick5815]

Amazing! You’re a great teacher

[@gauvlog1498]

I’ve never seen this detailed sourdough guide like yours before. Thank you so much for show us how to make bread easily without any tool. 😁

[@the_bread_code]

My pleasure 🤗

[@the_bread_code]

My pleasure 🤗

[@janmanning4628]

Best tutorial!!! Thanks for sharing!!!

[@gershhayes796]

You are really putting out great stuff, it is the best I have ever seen. Thank you.

[@the_bread_code]

You're very welcome

[@christineboyce988]

Gluten Tag, Hendrik, Thank you for your videos, especially the info on liquid starters. I make yogurt, vinegar and sourkraut in my kitchen and had great irritation and poor result starting my starter so I gave up and baked my bread the no knead Jim Lahey method using yeast successfully. After watching the video on the research on sourdough I wondered if I was getting cross contamination from the acetic acid bacteria. This morning, day 2, I had activity!❤ There were bubbles!! So I refreshed the starter with 15g starter, 30g WW flour and 100 g water. I plan to make the no-knead bread on your site. Thank you for sharing all your info.

[@Heart-cy9tb]

What a great recipe, thank you.

[@graphguy]

Wow, a perfect Christmas present for my family that wants to make homemade pizza in 2023, so thanks!

[@talakeratopfanchannel]

This is the best video to explain baking with sourdough so far! Will never buy another bread again after watching this. Cutting a piece from from dough to see when it's doubled the size is a brilliant trick, thank you for sharing all this information!

[@the_bread_code]

Thank you very much! I appreciate that!

[@xxxild]

I'd love to bake my own bread but I have only a convection oven. This video is educational, thank you.

[@joannag.6141]

Thank you❤ I’m learning and having so much fun. Your video on how to make sourbread master class is very helpful. Thank you for explaining and sharping your knowledge. PS I really like your German accent 😉 Greetings from Poland 🔆

[@the_bread_code]

You are so welcome! Thank you very much 🥰

[@mikew9568]

great video, i really like the stiff starter method!

[@the_bread_code]

Glad you liked it! It is my go to method these days. It really enables you to bake even with weaker low protein flours.

[@jeffdunn6798]

Hello!!! Thank you for the video and recipe.

[@em34327]

I love your videos don’t stop posting!

[@VeryGoodDrinks]

Great video! Trying this out today, send my little bread baby well wishes!

[@OlgierdKostanowicz]

Das ist fantastisch. Danke.

[@maurashahar2967]

Best recipe ever!!! I have been making sourdough breads for more than 10 years now and this has been the best batch until now. I made pita bread and they puffed up like beautiful baloons!

[@the_bread_code]

Thank you!

[@caddywampus]

Wonderful! Thank you 😁

[@carolschedler3832]

Hendrik!! My little fermentation meter (the little test jar of dough) saved my bread! I did some add-ins and the final forming of the loaf was pretty fragile. I did really well to close most of the wounds, but then remembered the little chunk of dough and used it to fix some holes! taaa daaa! 🥳

[@fattymcbastard6536]

LOL. It can save your bread in more ways than one.

[@stacywinton1867]

You are so charming and fun to watch!!! Greatly appreciate all your tips and explanations (fellow nerd here 🙌🏻) 🍞 🤎💛

[@MilliJoan]

Thank YOU!! 🙏

[@eo2149]

I started baking sourdough bread in 2020. I can truly say that the detail you give plus all your experiments gave me insight and the confidence to continue to success. My husband loves the result!

[@the_bread_code]

Thank you!

[@redlilwitchy6088]

awesome video! thank you!!!

[@anng6235]

Looks like lots of time for a patient person. I will aspire to that.

[@alblee]

The ebook feels nerdy alright, but I am liking it, so far. Danke from the Philippines! Gluten tag.

[@the_bread_code]

Thank you 🤗

[@winromeo]

I love sourdough but never baked a bread in my life, and it’s so daunting. I believe its the best to learn baking sourdough from a German!!! So precise and clear with instruction, thank you so much!!! Question is what time of the day do you recommend staring all this? Since it takes long time, when do you sleep?? LOL

[@carolschedler3832]

OK ! My 4 week old starter did great today! I used this recipe adding the starter glob directly to the water and mixed just a little and then added that liquid to a bowl of flour minus 1/4 of the flour and stirring with the handle of a wooden spoon until it came together to knead on the counter with part of the remaining flour. I had about 1/2 cup left because the dough was lovely without so much flour (organic unbleached all purpose flour from Bobs Redmill). Followed pretty closely to this video and the little beaker of dough sample was truly helpful because the bulk fermentation took extra long. I made five 10 inch pizza crusts (baked and ready for toppings) and a small round loaf. It is gorgeous and quite tall! Can’t wait to taste!! I sent the pizza crusts to help with meals (5 grandkids in one household! They love to choose their own toppings! ). Kept one for us to try. Can’t wait! Thanks for the tips. The stiff starter does work well! Edited to add: The bread was my best so with this young starter and We used one of the pre-baked pizza crusts last evening for a quick meal! It was awesome! I’ll make a separate post!

[@the_bread_code]

Amazing 🤗. Your grandkids must have loved the homemade pizza.

[@xuyenhong7357]

Like your humorousness, don’t say sorry :) . Thanks for your videos

[@ts7901]

Free bread book? Subscribed!

[@TeacherMom80]

I’ve been working so hard to learn how to make bread for my family for months. Just when I thought I was making progress…there you are - the bread master. 😅 I have a science degree but clearly know nothing about the science behind bread making. I think your book would really be helpful for me. I go through about 10 pounds of flour per week. I have a gluten sensitivity so baking bread is really a labor of love for my family because it makes me sick most of the time when I eat it. I think learning to make sourdough would be best & easier on my stomach. God bless!

[@the_bread_code]

Thank you! Maybe you can try to use a low gluten flour like Einkorn. Proceed and make the bread like in this recipe and then bake it in a pan. Maybe this could help!

[@TeacherMom80]

@@the_bread_code Awesome! 😀Thank you SO much for the tip! I am happy to hear back from you. Keep doing what you do! I heard that bread used to contain all but 2 of the essential nutrients that humans need to survive. If that is true, then I can see why old sayings like “the bread of life” and “…give us this day our daily bread…”, came to be so meaningful. I also heard that, at some point in the history of humans relationship with bread, ancient royalty began to heavily refine their flour to make it white, as not to eat like the commoners/peasants who ate chewy, rich brown bread; and that, unbeknownst to them at the time, their heavily refined flour caused vitamin deficiency. Im typically great about citing reliable resources,but I heard all this in a KZbin video last year or so when I was trying to learn how to grind my own flour & haven’t furthered my research in that regard since then, so my apologies if what I have shared lacks historical accuracy. It’s crazy to think that the pricey bread sold at grocery stores is is loaded with so much junk & very little nutrients. You certainly are providing much needed instruction. It both sad & scary to think that so many essential life skills such as bread making, gardening, foraging, etc we’re lost within just a few generations in the modern western world. God bless! Be happy & well! Nice to connect with you from all across the world! With gratitude from Massachusetts, USA Stacie

[@libertedepensee6421]

Good job, bravo !

[@johanneshacker3462]

Hy, gefällt mir sehr gut was du da so machst. Macht Sinn, Kompliment. 😊👍

[@daphneryland-jones6732]

Totally Love it! Just can't wait to get going with this....I am new to baking bread and have been gluten free for many years, but have discovered that I can take long fermented sourdough bread - especially Spelt bread. Will this work with Spelt flour too? Thank you so much - I love your passion for what you do! I hope you have great success with your book project.

[@Jeanne90275]

Thank you.❤❤

[@victoryak86]

Thanks for your wonderful teaching! I’ve been using as much as 200g of starter lately with the same amount of flour as u use here. My hydration is usually closer to 67% but that is just for regular bread (I realize your recipe is for a more versatile dough). BTW, I do not at all consider myself an expert but I was thinking that my higher amount of starter was giving me a better oven spring (which it has compared to some of my earlier loaves). So many variables!😁. Anyway i guess I’m wondering if I should use less starter and then proof it longer?

[@JanJaoNov]

My sister recommended your channel as she is an aspiring baker and I bake sourdough when I can. I LOVE sourdough and loving your content!! You explain everything so well and succinctly. ❤ Quick question, what are those rocks and stone slab called? When I bake more, I am definitely getting myself some. 😊

[@MiettesDeRien]

I have almost the same method except that I keep my starter unsalted. I feed my starter at the same time I start my bread. That way, when my starter is ready, it goes in the fridge for the next day while I start baking my bread.

[@Stash186]

I have watched so many bread making video. This is a top 3. Thanks for your efforts at teaching. The 4 in 1 was excellent. Cheers

[@the_bread_code]

Thank you 🙈

[@sodabehkhirkhahbashar6457]

Good job well done ❤❤❤

[@ivuska63]

Thank you.

[@marvona3531]

Thanks for sharing🌺🌸🌺🌸🌺🌸👍

[@carolschedler3832]

Pizza!!! 🎉🎉🎉 Pre-baked pizza crusts are amazing! ❤ Hendrik!! ❤ I needed less flour but otherwise followed very closely to the details in this video. I did need the very long rise time and the little sample set aside to watch is SUPER helpful for confidence in not over fermenting. Details on my pre-baked crusts for storing in freezer: After forming the blank crust on a very lightly greased cookie sheet (this will bake right on this cookie sheet) Drizzle a little olive oil and gently brush it across the pizza shell Sprinkle a little garlic powder and a pinch of salt and a bit of Parmesan cheese - pay attention to the outer edges and give them some love too! Wait 5 to 30 minutes to bake this crust to make it lighter Just before sliding it into the hot oven, poke a few times with a fork to keep it from lifting away from the cookie sheet or stone. Now it’s ready for cooling and freezing or adding toppings. This pre-baked pizza shell held up to some heavy toppings. After adding the toppings, I baked for a few minutes in a 450° F oven and then placed it under the broiler to sizzle the toppings a bit. WOW this was amazing pizza🎉. I’ve made a lot of yeast bread and pizza over the years, but this sourdough beats them all! Thanks again Hendrik! 🎊 🥳 🥂 🥳 Edited to add: I only had unbleached all purpose flour - Bob’s Redmill -but I’m on a mission to find some bread flour

[@the_bread_code]

Thank you Carol! I will try your tip with the fork, that sounds excellent!

[@owencarlstrand1945]

Interestingly I use 300 grams of 50/50 starter, 460 grams strong white flour 10 grams salt and 230 grams water 3 hour rest plus 18 hour proof in the fridge. Works a treat.

[@Rob_430]

This is a great video to learn about Sourdough basics. I’m a home bread baker here in NJ, USA, and been baking both SD and yeast breads for over 14 years. My question: never saw the method of the piece of dough in the tube. You said that would become your starter, I believe for the next day. It has salt in it, and starters don’t have salt???

[@hacgarimman9660]

Brilliant 😂😂. Great work brother. Looking forward to your book! All the best with it. I use the sample (learned from you) to make one small cob. That's like a small round of bread. Like a bap. But im from Nottinghamshire and we call it a cob. If you'd like a bit of my Nottinghamshire starter, please let me know. More than happy to send you some out. Locally grown and ground rye

[@NewTasty]

Amazing teaching ❤

[@the_bread_code]

Sank you

[@nelcarlhhalasan5242]

I love your video ❤

[@fveggerby]

Nice trick with the small amount in the tube.

[@MrEverson7]

Thanks a lot for the tips, mate! Bread making is fascinating. Gluten tag!

[@susanmolnar7323]

Hello from Georgia! I am completely inspired with your method! Thanks for giving this new bread maker confidence. Can't wait to try my hand at it! Very concise and scientific! Just appeals to me in so many ways! Excellent teaching video! What stones do you use to help with the steam?

[@the_bread_code]

Thank you! These are sauna stones. But other stones you find outside should also work!

[@thomasdickmann8332]

Hey, this recipe works excellently. The bread tasted incredibly good to us. Thank you very much for it! The only thing I feel is that the dough could use a little more water. What do you think, does your recipe still work with a hydration around 73-75%

[@galshekel304]

Gluten Tag my dear friend I'm also an engineer and admire your science approach and going into details aiming for perfection. I have 2 questions for you Sheff. 1. Does it matter for the oven spring if you skip the autolyse step? 2. Isn't it better to add the salt separately and after adding the levain? Thank you very much. You are my number one teacher

[@silvermoon3486]

Very nice 👍🏼 video 😊❤👍🏼

[@annettemacintosh117]

Thank you

[@Rob_430]

I have 2 active starters, and some dried in the freezer. I make great sourdough loaves, since 2014. However, I want a change since I started using a Poolish to bake. I made great Baguettes using a Poolish and yeast and so much easier. I’m taking a break from SD, drying my starter for future use. Yeast is so much quicker.

[@bwusstsein4023]

Thanks!

[@the_bread_code]

Nice username 😂

[@VeretenoVids]

HI! Nice to see you and your beautiful breads.

[@the_bread_code]

Thank you 😋

[@suzanmhich7645]

Great video and very helpful instructions, thank you so much ❤ A question though, if I can’t bake after the bulk fermentation is done .. can I place the dough in the fridge, and for how long. Also if you could please tell me about the procedure after refrigeration. Thank you again for your enthusiasm and inspiration

[@wildcat_sa]

Your piece of dough in a bottle trick is used every time I bake!

[@louisjinhui1420]

Yo yo! Great effort!! I will show friends. I'm excited! Peace out!

[@vladk6679]

May I recommend a video idea. To my surprise, there is no content on KZbin about freezing partially baked bread for later consumption and 2nd bake. It takes the same amount of time to make 2 or 6 loaves and so making big batches makes total sense for me. Long long should you perform initial bake if you plan on freezes the loaf? How to freeze for maximum freshness? Best practice for 2nd bake? What oven temperature? What is the final bread result?