Perfect schedule for making Sourdough bread

[@elizabethcox7739]

Yes.. i found that all my attempts had a common outcome, house smelt good and bread still tasted good!!!

[@gail63907]

I have a tip. Watch Ben Starr’s way of sourdough bread for lazy people. It really works. A lot less work. And best of all you use the starter directly from the refrigerator. Also, once you use your starter, then replenish equal parts grams of flour & water (filtered or distilled) leave on counter a couple of hours, then put back into refrigerator. The bread comes out perfect every time I have made bread.

[@silvermoon3486]

Ur bread looks lovely 🥰 😊❤

[@TravelHungryForLife]

Sourdough is yummy well done here have a fabulous weekend 👍🏻👍🏻👍🏻

[@elizabethcox7739]

..and you!!!

[@elizabethcox7739]

Glad you enjoyed! Yes, Vancouver Island is beautiful!

[@faithopeloveful]

This was very helpful! I am going to try your time protocol starting tonight!

[@silvermoon3486]

I use a cambro container with marks on it to make sure my dough rises to the mark I want which is usually a half inch before completing doubling so when I cold proof it can expand more slowly 😊

[@ruthnewlove6107]

Going to give this a try! I for sure don’t have time to do sourdough all day!

[@elizabethcox7739]

Mythoughts exactly! Good luck and thanks for watching!

[@africo9104]

Same here, I can't be in the kitchen all day and next.

[@africo9104]

Wonderful video. Your last night sourdough , was that the first mix of flour and water ? Or had you have left er sourdough from before ?

[@elizabethcox7739]

@africo9104 i think that was first mix of flour and water although i am not 100% clear of your question☺️

[@janvan4424]

Thank you for sharing your recipe and schedule. Your bread turned out great! 😊 I'm new to making sourdough bread and have had two successes so far. I want to branch out and and try my hand at bagels and english muffins next.

[@elizabethcox7739]

That is awesome!!!

[@mrgreenbudz37]

Nicely done, I like that you are learning and not a pro doing the videos. To be honest, I am 62 and Italian and been cooking since I was a kid and only recently started down the path of baking, first, it was some protein pizza recipes, then a Foccaccia and been watching a ton of videos on making bread and of course the God of all the sourdough, lol! I have spent a lot of money buying supplies and have my first starter that should be ready tomorrow. with luck. The first two attempts at making a starter failed. If all goes well I am going to try your video out. Thank you for a great presentation. I know it looks easier than it is once you get going.

[@elizabethcox7739]

Yes.. i think you just have to dive in! One good thing, though, is that even if it doesn’t rise properly, or the scoring is off, it still tastes delicious!! Good luck!!!

[@mrgreenbudz37]

thank you and exactly. My first attempt at Foccaccia was like that but still tasted great and my friends still gobbled it all down. @@elizabethcox7739

[@nailbar1nailsalon124]

Great job but would love to see a crumb shot

[@cathyjones3403]

Excellent video great information

[@elizabethcox7739]

Thanks!

[@TimTernet0]

Brilliant! Thank you very much. From Croydon England.

[@jacquigriffin5973]

I enjoyed your video from Vancouver Island! My sister lives in Ladysmith and I have visited a couple of times.

[@veraandralph]

Wonderful job! They look amazing.

[@dollyhoneypie]

love the dutch oven experiment!

[@elizabethcox7739]

yes..perfect opportunity!!

[@clevelandcooking]

Great job! Thank you for making this video. It helped me with my schedule. 🙂

[@elizabethcox7739]

Thanks for watching… i am making a new video soon for sour dough bagels.. best and easiest yet

[@Harphoney]

Your bread looks fantastic, I am going to do my first feed this morning, and make bread this weekend. Plus make 6 loaves of regular white bread. Happy bread baking! ❤

[@elizabethcox7739]

Wow… you go girl! I fi d it so time consuming…but i alternate between bread and bagels for the 2 of us so don’t need a lot at one time! Thanks for watching❤️

[@TamaraLR]

Awesome job, they looked amazing..😁👍🏻👍🏻❤️🤗

[@elizabethcox7739]

Thanks for watching!

[@BillyAshton-z2v]

You Rock Sis. 🙋🏼‍♂️👍

[@Newcreationinchrist23]

Gotta say I was super skeptical when I saw how much water went into this recipe but I am going to try this first thing in the morning! Do you have a link to the mat that went underneath your bread by any chance?

[@elizabethcox7739]

Sorry I don’t have a link but it was purchased in a kitchen store and it seems due to the interest in Sourdough baking they are stocking up on all the paraphernalia related to it! It does work great as it is silicone!

[@Newcreationinchrist23]

@@elizabethcox7739 thank you. Lovely video!

[@wendyyates-r6s]

I really enjoyed your video and your bread turned out awesome. I am a beginner too on the sourdough journey and ,like you ,trying to get into a suitable routine. As I can only fit one Dutch oven in my oven at time you have inspired me to try your method. Thank you for sharing.

[@jenniferdiffley294]

Be careful putting the hot lid on your electric burner. It could make it explode

[@annaneufeld8571]

This is a great presentation

[@elizabethcox7739]

Thanks for watching my video!!!

[@silvermoon3486]

A thick starter is best, use 1 part starter & 2 parts flour & 2 parts water 💧 but I use less water & make mine very thick & it rises in 4 hours 😊

[@elizabethcox7739]

Wow… that is good to know!! I might try that when i discard next! Thanks for tip!

[@sweetpeanmolly]

I would recommend using purified water instead of tap water! There are many chemicals in regular tap water! And I must say that I certainly appreciate your taking the time to make this video! I need all the help I can get!

[@elizabethcox7739]

I had never thought of purified water as we are on a system with 42 houses and have some of the best water.. i guess if a person was concerned about their water they may want to use purified

[@richardhead9818]

@@elizabethcox7739 if it has chlorine in it, it will affect the microbes in the starter.

[@berthzy537]

I have a tip for you. You can blend the sarter out with the amount og water and salt, then add the other ingredients :) It’s easier and the starter/salt get’s more evenly distributed in the dough.

[@sherry7x777]

Most people believe that the salt doesn’t play nice with the starter so we add it to the flour later. Thats my tip.

[@arlenemurphy804]

Do you find the convection bake works?

[@elizabethcox7739]

Funny you should ask that! My oven is on conv/bake and i really can’t tell difference. Maybe because i have always used that setting! Thanks for watching!

[@sharigreenman1020]

great video. Interested to know what recipe you used. Also, I’m a beginner.

[@elizabethcox7739]

I think i gave all ingredients… a friend of mine uses this recipe

[@silvermoon3486]

No steam for the bread if lid is on ur Dutch oven. 😮I cook mine at 425 degrees like Ben Starr in a cold over to begin with & cook for 45 minutes then take lid off for 15 minutes more & it’s perfect 👍🏼 every time. Also I use parchment paper under the dough & put a thick pizza pan on bottom rack so the loaf doesn’t burn. I cook middle rack. Hopefully 🤞 it helps make things easier. I struggle my first year listening to everything on KZbin trying to get it correct 😊❤

[@elizabethcox7739]

Yes… i think the only way to get better and succeed in the end is to just dive in and try! Always a lot of trial and error! I appreciate your tips… thanks for watching😃

[@silvermoon3486]

@ ur bread looks beautiful 😻

[@africo9104]

Thanks for your answer.. My English isn't so great. I wanted to know if you had already mixed your sourdough mixtur the night before ,or how old is it and when did you make it ? To be able to use it. ❤

[@elizabethcox7739]

Yes.. I had fed the starter then ight before so I could use in the morning😄

[@africo9104]

​@@elizabethcox7739 So it was actually an old starter that you were feeding, But not a new starter you made the night before. Big difference for us newbies ❤

[@elizabethcox7739]

@africo9104 no… once you have your started you could keep it forever.. mine is almost a year old! I don’t want to go through starting another!

[@africo9104]

That answers my question. Thanks

[@sallypenman4071]

do you have the recipe written down? I just made your bread recipe and it turned out great thank you for sharing

[@elizabethcox7739]

Yes I do …9

[@lynfischer460]

Very nice and looks yummy, one question when you took the bread from your refrigerator did you let the bread warm up before putting it in the oven. Love the schedule you work out . Thank you 👧🏻

[@elizabethcox7739]

You do not need to let bread dough warm up… in fact easier to score when cold. I would turn out of bowl and let sit for a bit to toughen the skin before scoring, nothing to do with temp before baking. Thanks for watching

[@KathleenBiegenwald]

What a huge Benetton! Wow

[@elizabethcox7739]

Yes i have a large and a small! It is a LITTLE big most of the time

[@KathleenBiegenwald]

@ wow I’ve never seen one that large lol

[@KathleenBiegenwald]

@@elizabethcox7739also I’m going to try your system and already have my starter fed for the morning!! Yay!!!

[@lindashea8007]

Well done, and thank you so much for sharing your 'trip around sour dough' planet! I've been wanting to do 2 loaves bc it's a lot of tending to it for just one loaf! I did all you showed, except omitted the whole wheat flour. One boule and 1 loaf are in the fridge for tomorrow’s baking. Note: Each time I've tried refrigerating the dough overnight (twice now) the bread came out flat.I wanted to throw it out! In fact, I walked it up the street to feed it to the gator in our community's lagoon - He turned his nose up, too! Now that's bad! 😑

[@elizabethcox7739]

A gator!! Lol.. can’t imagine that up here in Canada! Let me know if they turned out! I have two loaves going i to the oven too in the next 1/2 hour!!

[@doughprogirl440]

Hi I have been searching for an easier way to make the starter cause I tried it once and failed so I am THRILLED I found your channel…I am excited to try YOUR recipe and hope it is successful…So can I ask you the night before when you do the starter it’s just flour and water stir good and leave it overnight on the counter and your good to go? Again I am super excited to do this cause I LOVE SOURDOUGH BREAD…Blessings and all the BEST TO YOU❤️❤️❤️

[@elizabethcox7739]

Hope it works for you.. yes 1/2 cup flour and 1/2 c water… sit out on stove overnight and make first thing in morning! Good luck!! After i make dough i feed starter again and put in fridge until i need it again

[@elizabethcox7739]

It takes about 8 hours to rise… not like using yeast. I don’t use warm water but 1/2 cup each.. feed right before you go to bed and make early ish in morning 👍🏼😃

[@Harphoney]

Try mixing the water and sourdough together first, then add the remaining ingredients.

[@elizabethcox7739]

Yes… i now do that…so much easier! Thanks for watching!

[@elizabethcox7739]

I had just put 1/2 cup of flour in as i started filming! Sorry for confusion!

[@Harphoney]

Do you have a printable recipe anywhere?

[@elizabethcox7739]

Sorry i don’t but i could put in comments if you want

[@jillkemperboyd8024]

I’ve made 2 loaves and baked for 40 minutes as it says and let cool and cut into it and it still had a gooey mess still inside. So I put it back in the oven. For another 20 minutes. It had a good taste but the bread was a bit hard. Every loaf I struggled to get a good loaf of bread. I still keep watching the bread videos over & over & try to do it step by step. And pause for the time for the bread to rise. Help 😂

[@elizabethcox7739]

I struggled so much too with sour dough bread…it USUALLY turns out now… i am baking mine at 460 for 50 min (30 min with lid on and 20 min with lid off). I watch it as it usually gets quite brown… never had one undercook! I am still struggling with a new inconsistent oven! Don’t give up… it is so delicious!!!

[@pamandrzejak1143]

Look at some videos that go into proofing tests. She proofed for a long long time. I had a real problem today due to humidity.

[@hairstoyou7248]

If you temp. Your loaf at 40 mins mark and it’s reached 190-200+ its done. Otherwise leave it for 5-10more mins until internal temp is 200

[@jlynnc9559]

If the loaf is too hard, place in a ziploc bag overnight. It will soften up.

[@hairstoyou7248]

I noticed you used convection bake. Doesn’t that blow air? I suggest not using convection when baking loaf uncovered. And spray surface of loaf with water before closing oven for 1st 20 mins. They look beautiful

[@elizabethcox7739]

I didn’t know that about convection…. I will try it on bake the next time! Thanks for that tip!!👍🏼😃

[@elizabethcox7739]

I want to say you have to take into consideration how warm your house is. Summer maybe 8 hours… winter when house is cooler maybe longer

[@elizabethcox7739]

Oh no!!! Yes feed in evening before bed then make in the morning! Wonder why it didn’t rise…it is slow rising though!

[@vickivee2434]

Hello. Made 2 sourdough loaves today using your recipe and method. Just got them out of the oven but they didn’t rise as high as your loaves. Should I have let them sit on the bench for an hour while oven was heating up as I took out the bread from the fridge and placed them in the Dutch ovens when oven and Dutch ovens were ready.? One consultation is that the house smells amazing.

[@elizabethcox7739]

I do let mine sit after taking out of benneton basket before i score but i wouldn’t think that would determine how they rise.. that was the issue i had too and am still working on that one! Good luck!

[@terryharrington9813]

I’m having that same problem with them rising also. I know my starter is active because sometimes it triples in size and always doubles. I never have problems when I bake bread using commercial yeast. So I’m thinking it’s my starter. I did start my own starter, and it is only about a month old. I can’t figure it out? I’m at the point I might buy a mature starter.?

[@arlenemurphy804]

Nice video…

[@elizabethcox7739]

Thanks

[@doughprogirl440]

One other question if you did the starter at 7 pm when did you feed it and how much? Thanks ❤️

[@elizabethcox7739]

I always feed it /2 cup flour and 1/2 cup water… i leave it overnight and do first thing.

[@doughprogirl440]

@@elizabethcox7739 Hi again what flour do you use for your starter? Have a wonderful day ❤️

[@elizabethcox7739]

I just use Rogers unbleached white flour🥖🍞🥯

[@doughprogirl440]

I appreciate you getting back to me quickly…I tried rye unbleached two times and no go..I am getting my new Dutch Oven this weekend so I will try what you said..Have a safe holiday weekend ❤️❤

[@elizabethcox7739]

@@doughprogirl440 thanks.. let me know how it goes!

[@vickivee2434]

I don’t know what I’m doing wrong but when straight after bulk fermentation my dough is very sticky and a little sloppy. I use the exact measurements. Yet I find your dough to be ‘strong’ and not too sticky prior to placing into the banneton. I have attempted sour dough making 3 times now and always same result. Any suggestions? Also when you’re getting your starter ready, do you place it in the fridge or leave on counter overnight?

[@elizabethcox7739]

Starter i left on too of stove overnight. I only put in fridge if i am not using for a couple of days. Hmmm sticky… i wonder if you aren’t doing enough stretch and folds at the start as that builds strength in dough. I have never had sticky dough out of benneton… did you put lots of flour in bowl first?

[@vickivee2434]

Yes I am doing lots of stretche and folds. The more stretch I do the stickier it gets and I become frustrated and throw out. Will start your recipe tonight and will let you know how I go. Thank you. 😊

[@elizabethcox7739]

@@vickivee2434 i wonder if you are adding too much water… that has not happened to me.. i find it sticks together and gets stronger the more you work it! So frustrating..

[@vickivee2434]

Thank you. Will be trying your recipe and see how I go. 😊

[@Likvidera]

If it ferments to long the gluten dissolves and the dough gets sticky and flat. Cant say if that is the reason but if you do stretch and folds its probably to much water or over fermentation.

[@nancyhindman6933]

Help my bread is still gummy what am I doing wrong

[@elizabethcox7739]

Are you leaving it to rise too long…. Are you doing stretch and folds?

[@nancyhindman6933]

@@elizabethcox7739 yes doing stretch and folds how long should I let it sit before putting into the fridge for the night

[@7459serenity]

I do know that my bread always failed and someone said that chlorine tap water is bad for bread. Kills the starter. All the video says the same. I started with bottle water and no fail anymore

[@vk33771]

Beauties

[@kathleengardner833]

3 days to make bread? I don’t think so.

[@marcuslewitzki4610]

Hello West Coast Grandma! As a sourdough bread baker myself I have some tips for you that I believe will make things easier for you. Firstly, begin by measuring up the water in the bowl and mix in the right amount of sourdough starter. This makes it much easier to make sure the starter will be equally distributed withing the flour. Because when you add the flour you will mix it until there's no dry patches so as long as you do that you know the starter will be evenly distributed inside your dough and can begin feeding evenly 🙂 Secondly, do not use hot water from your tap. Hot tap water might contain other types of bacteria that might interfere with the fermentation process. You could either set a bottle of cold water in whatever space you usually keep your starter, a place that is about 25°C (77°F) and let it sit there over night. The next day it should have the correct temperature. The other way is obviously to put the water in a pot on the stove and monitor its temperatute with a thermometer as it's being heated. To get it up to 25°C from around 15-16°C goes pretty fast actually. Maybe a minute at most. This way you know that at least your water isn't causing you any problems. As you're starting out baking sourdough this is actually the name of the game - excluding potential problems. Everyone has problems in the beginning baking sourdough so it's really important to make sure you narrow down the potential parameters that might be the issue. Regarding your starter - you don't need to discard any of it. The reason you take out what you need for feeding and discard the rest is simply because you will eventually end up with infinite amounts of starter 😂 But if you're pressed for time one day and just want to make sure your starter is well fed then it's absolutely no problem to simply add flour and water to it and you could discard some the next time you feed it.

[@elizabethcox7739]

Wow… great tips for sure!

[@marcuslewitzki4610]

​​@@elizabethcox7739Another point regarding the feeding and discarding: • Remember if you choose to not discard any of the starter and feed it the same amount of flour and water that you usually do, the time it takes for it to be ready will go much faster. The more active starter you have in there the faster it will "eat" up the fresh flour. So you will need to feed it much sooner than you usually do. OR you feed it more flour and water, but that's obviously a bit of a waste unless you plan to bake a massive amount of bread 😂 • The same is obviously true in the other direction as well. The more you decrease the amount of starter - the longer it will take before you need to feed it again. So that's a great way to do it if you know that you will be busy for a bit longer than what you usually are and still don't want to place your starter in the fridge. Placing it in the fridge is something you usually only do when you know you won't be baking for at least a week or more and don't want to waste a lot of flour during that time. Because, it does take a day or two to get it really active again after having been more or less dormant for over a week. So these are all ways you can regulate the time it takes before you need to feed it again, depending on when you want to bake. Hope that helps 🙂

[@jodmar]

You lost me with the scale. :D

[@elizabethcox7739]

Oh no… just get your digital kitchen scale and set to grams… then measure each one, that makes it easier 700 grams white flour 300 gr whole wheat 20 gr salt 200 gr starter 700 gr warm water.. then mix all together and continue… Hope that helps!!!

[@jodmar]

@@elizabethcox7739Lol! No, I just meant I want a simpler way than measuring with digital scales. :D