No-Knead Sourdough I Beginner Sourdough Bread

FULL RECIPE ► bakerbettie.com/no-knead-sour...
SOURDOUGH BEGINNERS PLAYLIST ► • Sourdough for Beginners
SUBSCRIBE ► kzbin.info...
BETTER BAKING SCHOOL ► betterbakingschool.com/
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PRODUCTS USED IN THIS RECIPE (affiliate links)
Kitchen Scale: amzn.to/2Lnffkd
Digital Thermometer: amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: bit.ly/2lAqw7s
Another Container Option for your Starter: amzn.to/2Li8gu1
Bowl Scraper: amzn.to/2zOEC9q
Bench Scraper: amzn.to/2Ls9GB2
Banneton Basket: amzn.to/2HG3Qei
Bread Lame: amzn.to/2MRlFv9
OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: amzn.to/2LveQfU
Challenger Bread Pan (now my go-to pan): www.challengerbreadware.com/r...
Dutch Oven: amzn.to/2Lh0bWp
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INGREDIENTS:
Starter Build (Levain):
25 grams mature starter
25 grams whole wheat flour
50 grams unbleached all purpose flour
75 grams filtered water (90 F, 32 C)
For the Final Dough:
100 grams ripe starter
300 grams filtered water (90 F, 32 C)
500 gr unbleached all purpose flour or bread flour (*see note for using whole wheat flour)
10 grams fine sea salt or kosher salt
rice flour for dusting
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If you are brand new to sourdough and do not yet have a starter, start with my Sourdough for Beginners Playlist and watch your way through to get started! • Sourdough for Beginners
Today we are baking our first loaf of sourdough bread with our brand new bubbly sourdough starters! I’m so excited for you to taste bread from your very own starter!
I want us to keep it easy with the first bake and I’m showing you how to make my favorite No-Knead Sourdough Bread! It is an easy, beginner sourdough bread that requires very little effort or skill and it creates a beautiful crusty loaf!
WHAT MAKES THIS THE BEST BEGINNER SOURDOUGH BREAD?
-This sourdough loaf can be made completely from start to finish in 24 hours! This is actually very quick in sourdough world!
-This bread requires no-kneading and very little dough handling!
-You do not need to pre-heat your dutch oven as most sourdough recipes call for!
-You will see how you can make an amazing loaf with very little knowledge of bread baking!
-You will have a delicious loaf of sourdough to slather with butter in the end!
#sourdough #easybreadrecipe #artisanbread

[@jeanreynolds1030]

While unloading my dishwasher about 10PM I discovered this beautifully warm, moist environment just sitting there. I let it cool off until it was just nicely warm and placed my bowl with my dough in there overnight to bulk ferment. The next morning it had risen beautifully. I then checked on line and saw this was a method many use for proofing dough. Always something new to learn after 73 years.

[@Dr_No]

Just put my dough in the DW & hoping to have fresh bread for breakfast. What a BRILLIANT idea!

[@temeyer]

Yeah there is a ton of gross bacteria in your dishwasher. Ick.

[@DrDia-rl1ft]

The WHO notes that bacteria are rapidly killed at temperatures above 149°F (65°C). I run my dishwasher on 70°C cycle so after emptying the clean dishes my bet is that it's probably safe to use it for this purpose.

[@luisafairhurst7390]

​@@DrDia-rl1ftand don't forget you're then baking it in a hot oven for an hour, you're not eating it raw after fermentation!, 🤭

[@canadafats]

Bettie, I’ve been following you for a few weeks now and your tutorials are perfect! I’ve had amazing success with my starter and my first few loaves have been incredible. Thank you!

[@rickwall8941]

Thank you again. I have watched all your videos and learned so much. I have been feeding my Dodi and not baking. I do this for my grands. I got a call requesting more, so I took another crash course just as a reminder. You are awesome. Too bad we can't hit like each time we watch you. You would have had at least 4 from me.

[@jasondavis3557]

I've made two excellent loaves so far, just following this sourdough series. Very clear and easy to understand instructions. Thank you Bettie!

[@fjolamccreary5260]

I have come back to this recipe three different times in my life and every time I get a perfect loaf! Thank you so much for your video, this tutorial and recipe is excellent! I never get to the more advanced recipes because this one is just so darn delicious and easy.

[@erepsekahs]

A very complete and yet concise description on how to do it properly. THANK YOU.

[@elizabethb595]

Bettie! Thank you for this tutorial! I’ve watched many on YT and have read some too. Your process for this bread is so much simpler than any I’ve come across that I feel I can do it! My starter is looking good, and I can’t wait to make my first sourdough loaf using your recipe.

[@gattamom]

Glad to see you getting away from the danger of the heated heavy dutch oven! To further simplify I suggets you try using a lighter weight stainless steel bowl instead of the heavy dutch oven. I did side by side tests, inverting them cold upside down over my loaves onto either a pizza stone or preheated shallow skillet and got identical results. Less danger of burns and removing the cover gave great crust on all sides.

[@linbanks227]

This is a terrific tutorial. I create my bread dough a bit differently . . . your demonstration of shaping was most excellent!

[@marlettaengland1513]

I just used your sourdough starter recipe to ‘fix’ the starter that wasn’t starting. Your recipe worked like a charm so now I’m going to make the bread. You have given me the confidence to try this again and I’m sure it will turn our. You’re a GREAT teacher and I love that your videos are to the point.

[@brendaloveless4854]

I watched quite a few videos on making sourdough bread and was impressed with yours the best. My first loaf turned out Delicious!! My second loaf is in the oven right now. I had purchased a loaf of sourdough bread at a local bakery that was quite pricey, but tasty and my husband said it could be my target to make it taste just like theirs. When I took my loaf out of the oven, let it cool and then sliced it, my husband said, "I think you've come pretty close!" I attended a cooking class last year and was given a 90 year old sourdough start. The instructor had had it for 40 years and the guy he got it from started it 55 years before that. We've made a few things, but this was my first attempt at bread. After a few more loaves, I'll be excited to share it with family and friends. Thanks so much for the great recipe and video so I could be successful in making my first sourdough bread!

[@nellietan3487]

Thank you my dear, I enjoyed watching it the whole morning.

[@Maricelarivas]

I'm loving this recipe... Actually making it right now. For someone who is just starting on sourdough, pay special attention on how she's shaping the dough (I also recommend you to see other videos if you don't clearly understand how to do it) because is very important in the baking process. So far is the easiest recipe I've seen (I've seen SO MANY sourdough videos) but you have to fail a couple of times and see a bunch of videos to understand where did you made a mistake and find this easy!!

[@FlyLotus9]

OMG, Baker Bettie I made my first no knead SD boule based on your recipe! The ear is so pretty! Thank you for sharing your recipes. I am also making you’re SD loaf that’s in the fridge to see which one we like best. I am following your directions implicitly and I am amazed that your recipes for SD are working better than the SD recipes I’ve been following from a beginner’s bread baking book!

[@audreyford2171]

Hi Bettie!!! I made this sourdough last weekend, and it came out incredible!! This was my FIRST TIME making bread ever, and it was perfect!!! I watched your series from beginning to end, and I can't wait to watch more of your videos!! You are a wonderful teacher!! Thank you so much!!

[@RaphaelleMunger]

You're courageous! Starting breadmaking with a sourdough! Good for you :)

[@kurtbjorn3841]

Hi Bettie! I created a starter I named "Sour Joe" and on day 9, with a vigorous starter, tried this recipe. IT WAS FANTASTIC! Gave a buttered piece to my wife, we agreed "Best sourdough ever!" Nothing we had ever purchased compared to the tangy, crusty chewiness of this. I cannot see failure following these procedures. Thank you! We are having a lot of fun and enjoying the results. The banneton basket does really help create that "artisan" appearance, and I think it adds much to the crust on top. Can't wait to try more.

[@sonalipradhan3721]

Hi Bettie, I I have to let you know that I followed your instructions to the T for the sourdough starter and also this beginner no knead sourdough bread and I have to tell you, it turned out superb. Thanks a lot for your detailed information!

[@polentama]

Adding the dough to the cold pot is a big game changer! Thank you for your excellent tutorial.

[@BakerBettie]

You are so welcome!

[@fathimazahra9133]

Best recipe I’ve used! You made it so simple, I’ve ruined so many breads and wasted so many ingredients in the past I had given up. My bread is proofing and so far so good. All went to plan and it was so easy! Thank you!

[@BakerBettie]

Great job!

[@annablack7902]

Thanks so much for your clear tutorials! Demystified the whole topic, so many divas out there 🤗🤗🤗

[@lenore3786]

Thankyou for your easy to follow instructions, step by step and things to look for. You do a great job!

[@BakerBettie]

thanks!

[@Susanisalwaysme]

Hi Bettie, just saw your channel a few days ago. Love the step by step videos. Will be trying your recipe, but first, make sure I have a very strong starter. I was struggling with my starter and am now following your sour dough steps to get it very active and strong. Can't wait to try this recipe. Thanks

[@cecilialynch2243]

I followed your starter for the past 2 weeks and finally made this today. Your video made it so easy to follow along and mine turned out great! I really appreciate your videos and can't wait to eat this bread tonight with dinner!!

[@BakerBettie]

Glad it helped!

[@monheganmike]

Thanks Bettie! You the best!

[@clairenalikka5925]

Thank you, Baker Bettie, I am making this no-kneed sour-dour bread this Sunday. Claire

[@BakerBettie]

I can't wait to hear how it turns out!

[@hokikatipa3711]

I tried your recipe, it was tasty, spongy.. yum..

[@301250]

Lovely, both bread and baker!

[@davenewman247]

After couple of failures of making sourdough bread, I followed your instructions including sourdough starter comes out perfect every time, Now my friends are very impressed . Thanks for your simple step by step guide.

[@BakerBettie]

Great to hear!

[@alexk9483]

This recipe is absolutely the best for beginners. I only started my sourdough journey a week ago, and all breads turned out disappointing. Then I tried this recipe two days ago and the bread was amazing. I just baked my second bread using this recipe. Thank you so much!!

[@BakerBettie]

That's so great to hear! I'm so glad it worked well for you!

[@BobbodiBoo]

Do you have a dutch oven? I wonder if it can be replaced somehow...

[@kathrynriosa3551]

Thank you Betty for your excellent instructions. I just completed my first sourdough boule and it was delicious.

[@BakerBettie]

Great job!

[@tayyibahsuleman1584]

Thank u so much baker Bettie. I'm a bit late with experimenting with sour dough. But today was my first. I used all ur guideline and recommendations and I got a lovely loaf. I'm super excited.

[@scottrasso410]

I'm a newer baker, having done a few pages of sourdough. This looks like easy. I'm going to try your way next. Thank you!

[@ckkone]

Tried this today, turned out better than I expected.

[@jyeatkinson4789]

Thankyou thankyou thankyou! This recipe was straight forward and easy to follow. After a few failed attempts with other recipes, I finally baked a successful loaf using your method. I have done a whole wheat version and rye version following your hydration notes (100g substitute of flour) and your hydration recommendation for 324g of water was bang on. I'll definitely be checking out your other baking videos 👌

[@BakerBettie]

If you are brand new to sourdough and do not yet have a starter, I have a playlist to walk you through everything! Start at the beginning to learn what a sourdough starter is, and continue through the playlist to get your sourdough starter going! kzbin.info/aero/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf Note: The bulk fermentation time of this recipe is written for up to 72 F (22 C). If your house is much warmer, you will need to reduce the time.

[@AlexSharayMusic]

Thank you, Bettie..! My daughter and I tired this recipe and it worked out great..! I cheated, so to speak, as a friend gave me active starter. I can’t wait to try your recipe with whole wheat. I live in the Chicago area and I hope to attend one of your workshops in person, one day. :)

[@barbaralee5696]

Yum! Looks good. Thanks for a good, easy sourdough bread.

[@BakerBettie]

You're so welcome Barbara! Let me know if you try it and how it goes!

[@ericschwartz9982]

A great lesson, as always! Thank you, and I'm enjoying your "Bread Bundle" courses now.

[@BakerBettie]

So glad you like them!

[@jenniferlina6621]

My first sourdough try didn’t turn out that great but then I followed this recipe and the bread came out so perfectly! I’m honestly so in love with it and so thankful that I found your channel and this has worked out so well! Thank you so much Bettie!!

[@morethantheeyesees]

I’ve been making bread for the last three weeks with your recipe! It turned out great every time! Thanks for the recipe! I have made seven loaves!

[@BakerBettie]

Wonderful!

[@dariuscheesman5454]

Excellent video, very clearly presented. Thanks.

[@BakerBettie]

Glad it was helpful!

[@roshanieranthika3679]

How beautiful they look! 😍 Going to make this soon. I'll let you know how it turned out.

[@BakerBettie]

Can't wait to hear how it goes!

[@scrappinrabbit]

OMG this turned out so good!

[@videokittykat]

Love your kitchen!

[@eunicebrothers1950]

Thank you so much for your recommendation.

[@jimwegrzyn6358]

Hi Bettie! I've learned a lot about baking sourdough bread by watching your video series! Thank you for posting it! I'd like to go further into baking sourdough bread and would love to make a taller loaf. Can you post a recipe that will come out taller, perhaps one with yeast added as well as the starter? Thanks.

[@helenellsworth9556]

Omg I'll do this next time, I wish I came across your video first I have wrist problems and don't have a kitchen aid, so this is a cool way for me 🤗

[@sharnndurning7952]

I just saw you on tic Tok and came looking for you . I started making bread a month ago and just made my sour dough starter . I think You are gonna be my new best friend 🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿love from Scotland

[@BakerBettie]

Haha welcome to my page!

[@user-ql4tl8ty3r]

Just started my first dough last night, going to try this tomorrow! Your videos are so helpful!!!

[@BakerBettie]

Have fun with it!

[@user-ql4tl8ty3r]

@@BakerBettie I just pulled my first loaf out....when I went to do a second proofing this morning, my dough wasn’t nice and puffy and fluffy like I’ve seen on most. I am at almost 8000 feet altitude! I’ve been reading about adjusting time and temp for actual baking....do you have any suggestions for the dough itself? Absolutely wonderful series and can’t wait to keep experimenting and move forward!

[@sheenadawnmccaughey7482]

I made this today as my first ever sourdough bake. It looks fantastic. I can’t wait to eat it.

[@BakerBettie]

Sounds great!

[@jenluvz2dance]

Your videos are the BEST!!!! Thank you so much!!!!

[@yolandaanderson8556]

I have the last 15 min to go and it’s looking delightful already! Thank you for the great instruction. Got your focaccia recipe fermenting in the fridge for tomorrow’s bake. 😀

[@BakerBettie]

Wonderful!

[@amandafagan7780]

Baker Bettie!! 💃🏻🍞🥳👏🏻 I made my first 3 sourdough loaves this weekend, two using this video, and they all came out GREAT but the one made following this video EXACTLY was super ultra amazing! (I even got one of those little la grange things! Lol). The other loaf I made with this recipe I timed incorrectly so I had to do final proofing in the refrigerator (I just wasn’t willing to get up at 1:00 a.m. to bake, silly me.). But that one also turned out very, very good, just shaped very differently. Thank you for helping me have early success! It’s so encouraging and I’m learning so much!

[@TomNavesink]

Great instruction, thank you! I’ll have to try not preheating my Dutch oven. I have noticed that when I preheated Dutch oven, the bottom of my loaf is a little burned. I particularly like the attention you pay to folding and shaping your loaf. Was very helpful.

[@Tuckerclan]

Best videos on KZbin. You enunciate your words slowly and give gram measurements. I have been making "Doorstop bread" for years and am excited to make my first batch of good bread. I can't wait until my starter is ready. Thanks so much for your help.

[@BakerBettie]

I'm so happy to hear you enjoy my videos! Can't wait to hear how your first bread goes with your new starter!

[@hotdog_tofu]

Love this recipe!

[@beccadeck]

This is the best recipe I have come across! So easy and despite 2 different consistencies to the 2 loaves I've made, both have worked out brilliantly! Thanks so much for this :)

[@BakerBettie]

You are so welcome!

[@TomAshworth]

Great advice thank you I’m going to give this ago.

[@Bcrawford5249]

My starter Yeasty Boy and I are in the bulk fermentation stage as I type. I've only made one loaf of sourdough bread and it was an easy recipe but not this easy. After reading a lot of very complicated recipes it took me forever to try a loaf. I can't wait to see how it turns out!

[@zhihuiwang148]

Hi Dear Bettie, I finally found out that the amount of salt and the fully developed of sourdough starter（double size） are very important key to make a sucessful sourdough bread, mine was used always cannot boom up and it was always not much bubbles inside, when I increased my amount of salt from 5g-10g (for 350g flour), it's so good! Thank you for your video and explanations!

[@kimberleygirl7533]

Thanks for this. I’m really struggling to find a method that I can get cranking on so will try this. Where do you leave your bread on the first proof during autolyse? On the bench top or in the fridge?

[@CN-wn1dw]

Thank you for The information on how to use the basket 😊

[@BakerBettie]

Any time!

[@Christinaanncat]

Thank you 🙏 this recipe makes a delicious beginner sourdough bread

[@peggykopala7231]

I finally did! First successful loaf of sourdough. Thanks for great videos. I had a few not so good but today’s was perfect. Now big questions, how do you store your loafs?

[@Hannahucsb]

Hi, Bettie! Thank you for having such clear instructions and visuals. I followed this video and my loaf turned out so yummy! And thank you for mentioning alternative tools, since I'm a beginner bread baker and don't have the basket or scraper yet. I can't wait to eat my loaf with soup!

[@ginaooi6522]

Love your videos. Thank you!

[@emmabaido458]

Thank you so much for your videos, I love them! I’ve watched thousands lately 😂 and have found yours to be the best! I started a starter 12 days ago, haven’t baked with it yet. After watching your videos, I decided tonight was the time to start. Got up to putting the 500g of flour in my bowl. Measured in roughly 200g and my scales died.. fair to say I have no idea what I’m going to wake up to in the morning 😂

[@kaelandewaal8817]

Just baked this bread recipe best bread I’ve ever made!

[@shahabsaniei3288]

Hey Bettie! I just want to thank you for that Tea Infuser tricks.

[@carolynmacmootry6625]

Love your videos. Very helpful and informative. I have made four loaves of sour dough bread now and they have turned out so delicious and beautiful. We love the mild sour dough flavor. How can I keep my sour dough bread from becoming too sour? Thank you.

[@stevewakefield5001]

Just baked First loaf! Yeah. Thanks for the inspiration, instructions, and help. Really appreciated. Like to send pics somehow?

[@estanford826]

Wow. Super easy. Thanks

[@BakerBettie]

You're welcome!

[@kaycay511]

Hello Bettie! Love your tutorial👍🏻 May I ask how big’s your Lodge dutch oven you’re using in this video. Thank you~

[@dejayne8246]

I followed this precisely. Checked that it was just right for the oven, turned it out on to my baking parchment and it "spread". Not a lot but still didn't sit quite as "plump" as yours. It's in the oven now so we'll see what happens but this is the closest I've ever been to success with a sourdough so I'm really encouraged even if I haven't yet perfected it!

[@anastasias.3289]

Me too! Mine spread out a little bit too. It’s in the oven now. How did yours turn out? Did you figure out what went wrong?

[@trishs.4326]

Great info Shared 👍thanks

[@mysidestitches]

I just made this bread and it’s delicious!

[@BakerBettie]

So glad!

[@boyandbelugee1882]

Thank you so much! We are doing our very first sour dough bread today!

[@BakerBettie]

Good luck! Have fun with it!

[@boyandbelugee1882]

@@BakerBettie thank you!

[@michaellevesque3976]

Great Video series!!! I thoroughly enjoyed this sourdough series. I just started making my own a couple months ago and came across your site. I made two loaves today in accordance with this video (minus the starter; I already had one going). I have one question and one request: I used a lame to score the loaves yet I still had some pretty big cracks in the crust. Why do you think this might have happened? A shaping issue maybe? Request: can you show how to shape loaves for the oval Banneton basket? Or even how you shape any oval loaves, I want to make those also. Lastly, thank you for putting this together. It is very informative and helpful. Well done!

[@girlvswafls9179]

I love your series and I'm learning so much! I'm wondering how many quarts the Dutch oven needs to be for baking?

[@cbrown993]

I can't believe how good my first attempt at making this Artisian Bread turned out. Thank you for sharing this tutorial.

[@BakerBettie]

Wonderful! I'm so glad to hear it!

[@raquelalves2265]

thank you - have the first loaf in its second proofing thank you for your guidance

[@joanmacleod1362]

Do you have a video for making regular sourdough bread. This is a great video with so many tips. Thank you

[@BakerBettie]

I have a few sourdough recipes! Search "sourdough" on my website bakerbettie.com

[@angelaxo]

Thanks for the video, I will definitely try it! I saw the bulk fermentation took 12 hours, may I know how do I know the time needed under different room temperature ? I live in a warm place, room temp around 25-28 degrees celcius. Not sure if 12 hours maybe too long??

[@seldaa1694]

🙏 Thank you . I love to bake bread.

[@BakerBettie]

Me too!

[@user-ck5tc8nv1h]

Your videos are so helpful! I was wondering if, at any point, the dough could be put in the fridge to slow down the proofing if I wasn't ready to bake right away? Thanks for the help!

[@michellerector5408]

This has been a great recipe to start with. Your videos are really well done. I’d love to see you work with more whole grains and a higher hydration sourdough.

[@BakerBettie]

Great suggestion!

[@tiongmin]

Hi Betty. Thank you for sharing such great info about sourdough bread! Is it possible to include multigrain into this loaf? And if so, when would one include the grains into the process? Many thanks!

[@cbarton1625]

Thanks for the recipe for 1 loaf and not 2. Great directions.

[@BakerBettie]

You are so welcome!

[@hobbychefin]

HI betty, your channel is amazing. I learnt a lot. I tried my first ever sour dough loaf , we loved the flavor, shape and rise were good, but it was very chewy. I made 1/4 of the loaf as was trying out for the first time. I used a cake mold covered with aluminium foil to bake. the bread. Rise, crumb and flavor were great only thing was the it was very chewy. We did slice it warm though as couldn't wait, do you think that could be the reason for chewy texture?

[@spqr701]

Hi Betty. Great vids. Really have learned a lot about sourdough. Thanks for posting. Quick question though regarding bannetons. If you don't use them with a towel or a cover, how do you clean them? I can see a lot of germs / bacteria building up in them over time and after frequent/repeated use....

[@robfirth6501]

i’m glad i found this

[@lisabroom819]

I made my first loaf today and it turned out so well - thank you, thank you, thank you, and especially my husband thanks you : ) I have been struggling for years and your instructions are so clear and concise and were so easy to understand and to follow! Also, where do you get your cotton shower caps?

[@BakerBettie]

Wonderful! So glad it's been helpful. The pink shower cap is from Target. It's coated in plastic.

[@mohammadalhamza6432]

Thanks so much for this video! Have made this bread many times now and have inspired many others to start making it as well! Was just wondering what I could use instead of the baking paper, something more natural and sustainable, do you have any ideas?

[@thomasrivers5130]

Hi Bettie, thank you for the excellent tutorial’s, I didn’t plan the timing right so I’m putting the doughs in the fridge after a nine hour rise hopefully I can take them out in the morning and continue. Will this work out well?

[@davidc8372]

Hi Betty, Thanks so much for the recipe. I'm very excited about baking my first ever loaf of bread. I did the bulk fermentation last night but noticed this morning that it had some dry, crusty patches forming on top - what's caused this? Is it a problem? I've shaped my bread this morning anyway and it's now proofing (with bits of crust through it...). I did pick a few bits off the outside though. FIngers crossed.

[@ismailbeevikmpitchai3650]

Hi Bettie, I baked the bread following your receipe. It was dense and gummy. It did not have the oven spring. I live in a hot and humid climate.So I used 30ml less water. I proffed the dough in the oven with steam from hot water. Tk u

[@heididay6698]

Getting started on my sourdough journey and your videos are so helpful. Thank you! Curious, how big is your Dutch oven? Is it big enough to do both a round and an oblong loaf, or does it only really fit a round loaf? Thank you for your help!

[@KLNYC]

my 4 days for the starter.. is bubbling now :) Cant wait to make a my 1st SD bread

[@irinasorokina1614]

Thank you so much!!

[@BakerBettie]

You're welcome!

[@allaverdi90]

This looked so good yesterday so my batch is still bulk fermenting. It's gonna be interesting to see the results :)

[@allaverdi90]

It tasted so good, thank you Baker Bettie!! :D

[@rossboss5072]

Bettie I made a loaf last night.I tried something new I added .5g of yeast + 10g of sugar.I know the sourdough purest are clutching their pearls,but it really gave it a lovely flavor.

[@BakerBettie]

I personally love hybrid sourdoughs! You can really get nice height and flavor from a pinch of dried yeast! I say, if you like it then do it! There really is no right or wrong way!

[@RaphaelleMunger]

So if I want to do that, do I add that yeast at the same time as the starter?