15 Mistakes Most Beginner Sourdough Bakers Make

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Sourdough Recipe
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
Follow me on instagram at @lifebymikeG
All Music provided royalty free by Epidemic Sound and Blue Wednesday

[@agent00beauty21]

the only video i've ever watched from this channel, yet i somehow deeply trust this man with my life

[@garyskinner2422]

Well he's a mass murderer so be careful, he lures people using the fresh bread smell

[@threadedwithwit]

Ha! Very cute comment!

[@phlosen7854]

@@garyskinner2422 No regrets :)

[@Im_using_your_moms_log_in]

Staff of life, sister.

[@12346unkown]

Brad Howell SIIIMP

[@fellforthesharks1]

I can’t believe this man just had me so engaged for a 20 minute video on bread

[@Handletaken4]

He’s pretty much the ideal spokesperson.

[@shatabdibiswas7309]

Even I realized that the video is 20 minutes long just after finishing it. Not regretting.

[@ljl2254]

That means you are insane. See a doctor.

[@prilaarizki3691]

And I am not even into baking

[@youngchunder5076]

Bread is real it make sense to me! Makes a lot more sense than a lot of things people are into.

[@noahmarino4012]

I love the format of this video where you provide tips but they are chronological in the process of actually making sourdough !

[@DarkEnergyStudios]

Honestly I feel so lucky to have run across your sourdough mistakes video so early in my sourdough journey! Gotta be one of the very best videos I’ve ever seen on KZbin. Looks like your entire collection of videos are also well worth my time. I don’t comment often, but I was compelled to this time. Thank you! Dale

[@Kakkarot22]

you forgot the cardinal rule of breadmaking, always make 2 loaves, one for the irresistible urge to eat it hot. one to let cool properly

[@Anna-tc6rz]

We always eat an entire loaf when it's hot then the other loaf over a week lol

[@Conmezzo]

😀🤗🙌

[@raelastander2346]

My aunt made homemade bread for the family every week when I was growing up. 6 loaves, 5 to get us through, the last would be sliced up hot, slathered in butter, and she would throw the lot of us outside to enjoy our treat. One of my favorite childhood memories.

[@roxannemoore351]

Actually he did make two loaves...he just baked only one...😊

[@davidcrawley9479]

@@Anna-tc6rz You can let your second loaf last for a week? I am afraid it seems that no matter how much I make it disappears ina day or so. The first three weeks in quarantine me and my wife trimmed up, my six pack returned and my wife started talking about my "quarantine body" but since I started making sourdough bread it seems that things have gone in entirely the opposite direction.

[@orioltorrell]

After half a year of trial and error, I think I mastered sourdough baking. Two things that I realized: You can make perfect bread with low hydration doughs (63% for me). The second thing is that you don't have to feed the starter everyday (once it's already strong), in fact I keep mine in the fridge and I only feed it when I want to make bread.

[@alexmarie960]

Thanks! I really want to try this but the feeding each day is putting me off. I watch another video that said once is healthy and active after 7-10 days of feeding you can keep it the fridge and take it out to feed the day before you want to bake a loaf. That sounds ideal to me!

[@SarcastHandleNotAvailable]

@@alexmarie960 you can, just cover it so it doesn't dry out on the top and be prepared to find some liquid on top that will smell of alcohol and vinegar. drain it out, mix in news stuff etc. - just don't let it go completely off and have unwanted bacteria move in.

[@kimwatts6338]

Where I live and they type of flour I use the hydration varies greatly especially depending when it in the year it is.

[@CobaltContrast]

I saw a video during covid that showed that you feed it every day if it's out in the open. You can feed it weekly in the fridge. If you forget your starter for a month it will go black.

[@orioltorrell]

@@CobaltContrast I have not used it a couple times for 3-4 week periods and it is true that it develops a slightly black acidic liquid. In that case, just discard the liquid and feed it a couple of times, and it will be back to being active and healthy.

[@Austin-mc3tp]

I’ve been frying my discard like your first tip and it’s been soooo delicious! I personally put “everything but the bagel” seasoning and sesame seeds and some cheddar/Mexican blend cheese. Then I put some Honduran cream (could use sour cream or Mayo but this stuff is better) and some lime Ponzu sauce. It’s fire!

[@dustinpaff]

Mine is coming out really really sour, I know its called SOURdough, but is yours really sour as well?

[@suzannenichols6900]

Thanks. I'm really just trying to get back in the sourdough because the first attempts sort of discouraged me. Baking with a little bit of yeast got me back into baking bread. And so, I still intend to make great sourdough bread. I just haven't understood the discard part. And some people say you don't ever have to discard. But I have those very seasonings and that same cheese, and I have a nice bubbly starter going, so I'm going to do this tomorrow.

[@sthenotheG]

@@suzannenichols6900 Basically the discard is to avoid ending with a ton of sourdough, since you have to refresh it with the same weight of dough you have at that moment, so you start let's say with 50gr, but next day you'll have to add double the amount. And since you're not using any of it while it's forming, it just goes on and on. I'm not in favor of throwing all that goodness out in the least. And I'm glad there're lots of recipes already that use sourdough discard, because you can actually make lots of really yummy things with it.

[@ginabena1803]

I have been making bread for years and it was fine. Followed all this advice and made the best bread my family have ever eaten. The crust is amazing, the crumb is perfect and it was so straightforward but upped my bread game by about a thousand times. Thank you.

[@JulienTJ]

Sourdough bread tips 🍞: 1. 0:46 Healthy/active sourdough starter 2. 3:47 Autolyse your bread 3. 4:45 Use bakers percentages 4. 6:04 Lower your hydration level 5. 7:32 When to use your starter 9:08 Support the channel 6. 10:18 Stretch and Fold process 7. 10:50 When to finish working the dough 8. 11:28 Let the dough proof on your schedule 9. 12:58 Ratio of dry to sticky 10. 14:14 Generously flour your banneton 11. 14:44 Find your way to shape your dough 12. 16:39 The no-fail poke test 13. 18:27 Baking trays prevent burnt bottoms 14. 18:54 Go off based on color, not time 15. 19:48 It's ok if you fail miserably

[@pinkychang]

Thanks the the timestamp! :)

[@andygrant6751]

This is awesome - thanks!

[@ToraJutsu01]

This comment should be pinned!

[@healthyherbalist8376]

Julien Dodokal for step 14, roughly how long do we keep it in (when should I start checking the color? Another 20 minutes ish?

[@67Marusya]

Did I miss the Autolyse time length? How long!? Thanks

[@coolpinkone]

This video changed my bread in a huge way. I have been making what I thought was ok enough sour dough for 8 years!! I couldn't get it right. I made a loaf last night with these tips and I am in shock and it is the most beautiful bread I have ever seen.

[@laurabernay]

Toni Gomez That gives me hope thanks!

[@PoulWrist]

@Kathy Childress Grams are so easy, though. It's just a scale of 10. 1g, 10g, 100g, 1000g, etc.. So easy. Not like "cups" which are like 233,7g or something like that. Or ounces, which can be fluid or solid... no, grams are pretty close to perfect. Translates perfectly to liters as well, as 1g of water is 1 milliliter, or 1 thousandth of a liter. Just like it's one thousandth of a kilo.

[@pelicanoslocos]

@@PoulWrist Metric system is the best thing.

[@fredstratton2841]

@@PoulWrist yes and grams is more accurate providing more consistent results

[@jenniejohnson8892]

Toni Gomez how long do you stretch and fold the dough for?

[@andreasnyder6754]

I recently started my sourdough journey. This video is the only instruction I’ve had. Mind you, I watched it over and over and over again before I made my first attempt but I have not had one fail in my six attempts. Today’s loaves were the best yet and I think it’s because I finally incorporated the knowledge. My friends are incredulous at my results in such a short time. I share your video with anyone who asks. Thank you for being so thorough. You clearly have a passion for this.

[@bukguy2]

I just tried my first attempt and it was a huge FAIL! I have no idea what I did wrong. I’m thinking I didn’t use the starter at the right time. 🤷🏻‍♂️

[@suran396]

​@@bukguy2have you tried again? I am on loaf 6, and each o r has been different. #3 was the worst. It might have had something to do with a tree and electricity going tits up just as I had the oven preheated and was ready to move my dough from the proofing basket. I ended up putting g it back in the fridge for half a day until the electricity was back, and then I forgot to score it. My best so far was probably the one right after that, #4. It may have been perfect. This one I made a huge change....I am afraid I am ruining my ceramic Dutch oven with these super high Temps, so I am using a slightly smaller cast iron one. It's in the oven now. We will see!

[@lswebr3155]

Not only do we get terrific sourdough baking advice but your voice is what makes it so easy to listen to you have a beautiful tone to your voice

[@kevinwoo8593]

Mike, this is a great video. Thank you! 0:54 establish starter health/activity 2:22 fry up sleepy starter instead of discarding 3:50 autolyse before adding starter 4:49 use baker's percentages 6:10 lower hydration level 7:38 when to use your starter 10:34 stretch and fold, don't knead 10:55 when to finish working the dough 11:41 customise dough proofing around own schedule 12:32 download guides if you like 13:01 ratio of dry to sticky 14:20 generously flour banneton 14:46 No single perfect way to shape your dough 16:42 no fail poke test 18:35 use cold baking tray to prevent burnt bread bottom 19:06 use colour instead of time to judge cooking duration 19:53 it's ok to fail

[@Dipp182]

Not all heroes wear capes!

[@zezty4295]

Thanks alot. This comment should be at the top.

[@Sab031559]

SO helpful, thanku!!

[@ThatGuy-dj3qr]

These are all excellent tips! I have to say for me that the real game-changer was spending more time on gluten development. It wasn’t until I did this that I finally ended up with consistent loaves with open crumb. I struggled for over eight months with inconsistency and rarely did I get a large oven spring. Let me mention that I prefer to bake loaves with a lot of whole grain, so I assumed this was the problem. However, I eventually cut back to just 50% whole wheat but still had poor oven spring. I was almost ready to give up on sourdough baking but then I bought a stand mixer (ostensibly for my wife’s baking activities). Just for the novelty’s sake I decided to use the mixer to incorporate the starter and salt into the mix. Online people were suggesting about ten minutes of mixing for gluten development. This was a complete game-changer!! Suddenly I got great, consistent oven spring. My current standard loaf is 46% (home-milled) whole wheat (red fife or spelt), 12% (home-milled) whole rye and the balance is bread flour. I currently employ 77% hydration and I autolyse my dough for about two hours before adding 2% salt and 20% starter. I think I could increase my whole grain content, but don’t want to jinx my good luck. While starter health is important, I have found that gluten development is key. I actually keep my starter in the fridge and only feed it the night before I bake. In the morning it has doubled, but I knock it back and I do a fresh feed of about 15% of the weight of my starter. I autolyse my dough at this time and after two hours the starter is rocking to around two and a half times its knocked down volume. After adding starter to my dough, the starter goes back into the fridge. Using this method I don’t need to keep a starter discard pot in my fridge. This works if I bake once per week. I am sure that if the starter sat in the fridge for too long it might need fortification, but this works for my baking schedule. I hope this advice helps someone else who is struggling.

[@irenetrowbridge7886]

@J Thank you, good info, I will use it.

[@paula.2422]

Wonderful information! I'm new to sourdough and from the tonnes of complex videos and information I feel like I've been flying by the seat of my pants. I think between this great video and your information it'll be a huge help. Thank you again.

[@dschaffin]

Thank you so much for the excellent additional tips! I’m on day 3 of my very first starter. I was wondering if I could utilize my dough hook and mixer. I’m not necessarily a purist on technique. I simply want the best result I personally can achieve while still holding a full time job. 😄

[@mfgunit]

How often to you feed the started to sustain it in the fridge while not using it?

[@arthurmller2938]

Thank you, I'm gonna try the stand mixer trick. My loafs have been dense and hard, inedible basically, and i think it might possibly be due to the gluten development I've been struggling with... Thank you!🙏

[@anjelasargent4789]

This video was TREMENDOUSLY helpful! I've been making sourdough bread for the last few years, but I learned so much and tried some new techniques (new to me, anyway) from your video, and I baked BY FAR the best loaves of sourdough that I've ever made! Thank you so much!

[@058467]

Love that you didn't throw out the starter and made good use of it!!!!! Best video I've seen on making sourdough bread!

[@1FotoJadamo]

Finally, someone who understands the importance of not being wasteful with Sourdough starter.

[@majoroldladyakamom6948]

Some people also call it Sourdough starter... 😂

[@swanhookheart]

I found a modified recipe for yeasted bread using starter discard, and like... more bread while I'm waiting for my starter to be ready for the good bread? Yes, please!

[@lenahalberstadt2587]

Best way to use A LOT of sourdough discard in one go: bake a no-knead/no stretch-and-fold bread. kzbin.info/www/bejne/rp7XZJiOr7SEgq8

[@Sully365]

I've been using the discard to make na'an... So freaking good

[@mattlindgren2663]

​@@Sully365 care to share your method? I made naan today with my starter. I used: 1 cup sourdough discard 1/2 cup warm milk 1/4 cup plain Greek yogurt 2 cups all purpose flour 1 tsp baking powder pinch of kosher salt Then let it proof for 4.5 hours (meant to only do 3). Kneaded it a bit and separated into 8ths then rolled to ~1/2 cm.

[@dbw2021]

Duuuuuuuuuude, I made two loaves following a different recipe that didn't detail the actual technique and they turned out doughy and dense, then I followed this video's technique and the flex guide and got two perfect, aerated, crispy loaves! Thank you so much! 🍞🥖

[@MathasiaJ]

Technique is more important than formula by miles

[@pamelaremme38]

I am a seasoned traditional bread maker and I found that the biggest mistake people make with bread is they use too much flour. Starting with a wetter dough makes a huge difference. I can't wait to make sourdough.

[@FucU4ever]

Where is this flex guide ? He mentioned it but I dont see it anywhere

[@suran396]

​@@FucU4everdid you find it? You have to click on the link he points at. I found it yesterday, so it's still available

[@carlaquirk-buchanan7087]

Your sourdough recipe is foolproof and is the answer to my prayers! Both loaves are airy, beautiful, and delicious. My search is finally over. Thank you for sharing, Mike!

[@nicolasvenegas8274]

Made my first sourdough and it turned out amazing!!! Thanks so much for your great content 😊

[@carstenbecker1972]

OK, this guy has a passion and is a good communicator. Thank you. I have watched this video quite a few times and will watch it more. He is not boring anyone with nonsense, gives good information and is right. A guy with a good perspective to help you get on track as well. Good man. He does the little things with love. That goes a long way. Now, I'm not a baker, just a guy who likes to bake from time to time and enjoys his own bread, when finding the time. And I'd be lost without people posting info like that. I have a guy like that producing impressive amounts of bread - in the described fashion - and also gives away free starter. Great to have bakers in the community.

[@eturley7533]

That kitchen is an aesthetic I want to immerse myself in

[@AmandaDavis6130]

At least some of that is actually from Ikea - the pantry shelves are the same Ivar shelves I have. Amazing what some stain and added hardware will do!

[@marjoriehull6809]

I've tried two other baker versions of sourdough, and this is the keeper! Thank you for the excellent instructions & video.

[@denisev1409]

Thank you for the tip about burnt bread bottoms! Exactly why I came to watch!!!

[@marijagoupis1898]

I've only just started making sourdough, and the two times I tried it I wasn't happy with the results. When I followed all your steps and tips I produced the most delicious loaf of sourdough I've ever had!!! This video is amazing!!!

[@terischallock9784]

I’ve recently joined the pandemic sourdough bread making craze and am having fun. Mike’s video is my go-to! Have watched it at least 10 times in the last few weeks. I’ve printed out his checklists and play and pause his video during my bread-making process. My husband loves sourdough and calls my ‘Teri Bread’ the best he’s had. I am so encouraged. THANKS MIKE!!!!!!

[@GlobetrotterGranny]

I’m finding my love of home baked bread once again after 30+ years of not baking. Your video was SUPER helpful!

[@josephcrouch8732]

I had been successfully baking all kinds of yummy bread for 6 years before I found your amazing video!!!! Now after incorporating your tips i can finally make simple delicious sour dough bread and my bread is better than ever!!! The autolyse and the baker's percentages are so essential!!! Thank you so much Pro Home Cooks!!! You are the best by far!!! 🙏🏻🙏🏻🤙🤙💪💪👍👍

[@abeck46]

I've been on my sourdough journey for several months now and I've had a lot of failed loaves, but I kept experimenting and picking up little tips as I went along. Many of which I saw in this video, but I learned a few extra things too to try! I haven't gotten the perfect loaf but I keep getting closer and closer and it's so much fun to learn!

[@BradLacke]

"This shaping doesn't matter so much, it's just giving them that loose form..." *proceeds to perform magic shaping ritual resulting in perfect ball of dough*

[@kristi1949]

Lol! But did you see that sly little edit there?

[@jtrends27]

He was referring to the pre shape ;)

[@tonysopranoswife1834]

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much 🙌🙌

[@mybell1028]

Agreed!!

[@alayaescape3455]

brilliant!

[@macnlace]

This is fantastic! I've been baking sourdough with a lower hydration level for a while as a sandwich bread and it works wonderfully, but now I understand why I wasn't getting the airy crumb that other bakers get. I can tweak my recipe for a boule versus a loaf by adjusting the hydration level. Wonderful info!

[@moontaita]

You can make vaery airy bread with low hydration. In my experience it is even easier to achieve that way

[@dianehunt3068]

I have followed this to the "T" twice and it worked perfectly. Thanks so much!

[@richardsonramble4166]

This makes me feel warm and fuzzy inside, love creating bread. Thank you.

[@nicolecadieux1452]

After a year of trying, and trying...and trying, baking sourdough bread I found your video. A total game changer! It is my first time (after many many attemps) I'm actually satisfied with the result. Better than the best Christmas gift I could find. I will bake many loaves for the Holidays and share them with my family and friends. Thank you sooooo much for that inspiring video. :-)

[@mwardhammar]

This is fantastic info, thank you. looking forward to making my first loaf tomorrow. Fingers crossed.

[@Mmurlan]

I followed your tips word for word and my first attempt came out perfect!! thanks for the video

[@joebeery6842]

I’ve found flouring bannetons with rice flour is a huge help. Prevents gluten formation and sticking with wet flour and the flour on the basket.

[@suran396]

That was a great tip. I've been using rice flour on the bassinet as well.

[@Mariiiaam]

I’ve been wanting to make sourdough bread for a while now, and you made the process seem much simpler than most bakers out there

[@reaganbrown4640]

Here in 2023 baking my first sourdough and it was completely successful thanks to your video. Everything else I read or watched didn’t give in depth info like you did - highly appreciate it so I didn’t waste ingredients working up to a successful one. Thanks so much!!

[@user-fr5tm4di7r]

This is the most simple yet highly understandable instruction video. This has already helped me a ton. I’m watching it again before my next bake Friday night

[@jimmrfoodie9149]

We've been binge watching sourdough recipes for a month. Mike's videos gave us the best results by far.

[@samjones3546]

I’m so glad that with sourdough the metric system is used by everyone.

[@GeorgeCampbell1964]

Why??

[@doc8125]

Same with specialty coffee

[@ianjohnson1495]

In a lot of professional style cooking metric is pretty common

[@samjones3546]

George Campbell It’s more accurate, and this way everyone in the world used the same system.

[@GeorgeCampbell1964]

@@samjones3546 how is it more accurate? You're you're adding the same amount by a different name. It's like saying "to-ma- toe vs.. to-mah-toe.

[@tracyandbryanmyers834]

I’m making my very first sourdough bread today. My starter is beautiful, smells sweet/sour, and floats! Thanks for all the tips!

[@malenylanderos8632]

I made my first sourdough bread using the starter I started 10 days ago. I followed your tips and it turned out great! I used 70% hydration but it is pretty airy and the crust is great! I loved it. Thanks!

[@DrRockso0]

I’ve been making sourdough for 2 years now and it’s been one of the most rewarding cooking adventures I’ve ever had. Overall it gives you an understanding of how dough should “feel”, better than any baking book could ever tell you.

[@makeupwithkristin]

Made my first ever sourdough this weekend using your tips, and my loaves turned out beautiful and delicious! I'm so proud, and so happy I found your tips. Such a great help, I've sent the video to several friends who are having a go a sourdough as well 😊

[@francesaggarwal22]

So helpful ! I've been trying to make good sourdough for a while and was at the point of giving up . Mine were too doughy . I've followed your video and succeeded today. Thank you so much ! I'm going to give my starter a name now instead of abandoning it !

[@catholicmama1572]

I wish I would have found this video 2 years ago! One video just summed up 2 years of problems I’ve been navigating 😂

[@ronaldgray2055]

A rubber band around the jar is a good way to mark the starting level of your starter.

[@sythlorde]

or an old shoe lace

[@dianncotterell5531]

Take out the rest?

[@niamhlorenzini6035]

SHARE H!S V!S!0N Aqq

[@YzmaTheTuxedoCat]

I use a dry erase marker

[@AshleyDease]

Yzma T that’s what i do!

[@markdominick9038]

Thanks for the awesome summary of potential pitfalls: I've been home baking for a few years, sometimes getting "pro-style" results, sometimes failing miserably. Can't wait to try to string all of these tips together on the next bake!

[@klynchga]

After months of trying I finally got it right...opened the lid and saw the wonderful spring. There is nothing like it. For all those out there getting discouraged, keep at it! It is totally worth it!

[@bonnyh143]

Thanks Mike for this great channel! I am a newbie with only 8 loaves under my belt. The last three have taken a big step toward success. Using the container to measure the bulk fermentation and also making sure my starter is absolutely at the starting gate and ready to run. Many thanks. I will be joining Sourdough U.!

[@7ioadee]

He's definitely smart. It's so enjoyable to watch

[@andreanneobrien1603]

After several failed attempts and very disappointing loaves, THIS is exactly the video I needed!! Finally I’m feeling like I’m understanding what I’m doing and what all the different steps are for! My loaf came out PERFECT! I can’t wait to make another one. Thank you for changing my sourdough baking life! Cheers!

[@ritaalbert1266]

and your success?

[@CobaltContrast]

End of the day you are still getting some what or complete nutritional bread. Keep on baking!

[@rrgarcia71]

I have now made 6 loaves in my lifetime and started just a month ago. Your video and guidance got me to this level (id attach a picture if i could) so quickly. Inlove the process. Thank you.

[@portnoyhero]

Tried a new recipe from a friend today and was concerned around the stickiness so looked up some tips and came across your video. Hit a few of these gotchas but only my 4th bake. Really enjoy the process and just fit it into my Friday work from home. Loved the tips and can't wait to tuck into my loaf which is ready in 3, 2, 1 . . . Beeeeep!

[@fredestair7360]

Finally someone explains the poke test completely, thank you so much for that.

[@cassiehoogendoorn9664]

Yessss!

[@rebeccafox9077]

I’ve made bread for years - French, focaccia, pizza dough, etc...but I’ve always steered clear of sourdough because it intimidates me. I followed all of your recommendations for my very first loaf of sourdough (start to finish) and it came out amazing!! Thank you for sharing your tips with us! I’m now hooked and looking forward to perfecting my sourdough making skills.

[@hamishstephen8003]

I followed this recipe, making my first loaves of bread ever!!! They were absolutely delicious and turned out perfectly having followed everything in the recipe . I would make this again. Couldn't tell the difference between a bought sourdough and the one I made. Thanks so much for putting this video together!

[@lmb4876]

OMG.. will you marry me? ( oops, you already are married😢)…regards to your spouse..she is so so lucky

[@Pinkdesert]

I have been making Sourdough bread for over 3 years now, I learned so much from this video! Thank you so much for sharing your knowledgeable.

[@Red-Raider]

I appreciate the honesty in that failure is part of the process. For so long we have been handed prepackaged products that turn out well the first time.

[@jamilynn322]

I think one of the best quotes I've heard about bread (and I'm sorry I can't remember who said it) was that, "Always remember - bread is a living thing and, as such, is unpredictable."

[@rlindberg101]

The good thing is that failed bread still tastes like bread.

[@KeeDiggity]

Jami Lynn “your dough can sense your fear” - Claire, from the BA test kitchen

[@michelleaitken5300]

I've had so many sourdough failures, followed your instructions and have baked the most wonderful loaf. Thank you

[@mandydoerfler2909]

This is fantastic! Thank you! Just finished up my first two loaves. They look nice and taste great. Can’t wait to do more and keep increasing my skills.

[@nwrocknut]

THANK YOU! I had cooked a few loaves of sourdough, but not in a Dutch oven as you described. Best loaf ever!

[@andefrayser]

By far, this has been the best explanation I’ve ever seen. Thank you.

[@ldonnell4437]

Re-watching the video with a notebook and pen!! It's PACKED with information that I have really needed with my sourdough experiments. My gratitude cannot be expressed through words!!

[@markcadeau7497]

Ya he called a dough knife a bench scraper 😆 🤣

[@anapaulaleandro9589]

Thank you so very much for this video. Your passion and thorough, detailed explanation ( with visual charts…) has been very inspiring. I can’t wait for my starter to be ready so I can start on this bread making journey. ❤

[@kayakangler7683]

I’m REALLY good at step 15! I think your other 14 steps will help tremendously. Thanks for making and sharing such a great and detailed video!

[@thewordofgog]

I've just made my first successful sourdough loaf using these guidelines. I downloaded the timing guides and used the One Day Bake for the loaf. I've been making no-knead bread very successfully for a few years now but wanted to challenge myself in these times of yeast shortages. In comparison to no-knead it's a bit of a faff but seeing that we're in lockdown we all have the time. Give it a go people!

[@lindaverwey7652]

Those baking checklists are awesome! I just baked my first sourdough loaf in about 7 years, and it came out perfect!

[@randyjones3797]

Just wanted to give you kudos I'm new to sourdough bread baking since I began I've made a couple or three sandwich loaves but wanted to do something different. Stumbled across this clip and decided to give it a shot. My bread turned out beautifully. I wish there was a way I could send you a picture. But since I can't, I will settle for just saying thank you for helping me to expand my bread baking skills

[@lorrainedempsey3320]

Thx for all the tips, to sourdough baking. I finally realize that the more you bake, the better your bread will be, like anything else, practice.

[@gerardjohnson2106]

Been baking sourdough for +50y. Never made what I would consider the "perfect" bread. If I ever do, I'll quit baking. ;-) You've given the "best" sourdough lesson I've ever seen.

[@conversationswithkat5710]

Do you know of any way to make sourdough without the gluten? I know that is a crazy question, because the gluten is the most important part of the structure, but I'm gluten sensitive. I love sourdough bread, but it doesn't like me.. 😢😷

[@sloncenieksiezyc]

@@conversationswithkat5710 I bake only with rye sourdough and mostly rye breads. It has less gluten. But I'm from Poland and rye breadstuff is common and traditional here but not as in other western countries, where there is mostly wheat breadstuff.

[@stanmlekodaj2562]

@@sloncenieksiezyc can you share your polish rye recipe? My polsih family used to do this, but most of them are dead.

[@sloncenieksiezyc]

@@stanmlekodaj2562 I will try tomorrow to send you some.

[@sloncenieksiezyc]

62g of rye sourdough made from 2000 rye flour, 620g of 2000 rye flour, 480g of water. Mix, leave for 10-12 hours. Take out about 40g for next baking, add 30g of salt, about 880g of water, 900g of 720 rye flour, mix, leave for 30 minutes. Cover 3 metal forms with butter, put dough in it and leave for growing for about 1,5 h. Bake in 220 celsius for 45 minutes. Forms are 25cm long. You have 3 900g breads. If you bake you know that all these quantities may differ for different flour, temperature and all details important in baking. I can't tell you details about how it should look like, taste etc.

[@gabrielf.7719]

I'd already had quite some experience baking sourdough bread before finding your videos. With this pandemic, and having some extra free time, I figured I'd spend some of that time refining my baking skills. I have to really thank you, because this video has helped me bake some of the best sourdough loaves I've ever baked. And again, I've had my share of them. I'm now exploring new combinations - using different flours, seeds, etc. I can honestly say you've helped me make myself happier through our common passion of sourdough baking. 👍🏻 And that tip to use the replaced dough to make flatbread... a true find! Thank you again. Keep on baking and creating!

[@johndrew4689]

love your passion. I feel exactly the same way. The history in that breadmaking process is amazing. Ive only done my 6th loaf. The first one was consumed just on its own with butter. The second was our dinner. It's just so damn delicious. Thanks for a great video.

[@alys_ur_paly]

Amazing! Finally, this is the first video where I've really understood bakers percentages. I've heard it referenced loads and always assumed it was this far out, complicated theory I'd take years to learn. But the way you explained it, it's just clicked! Can't wait to try this out. It'll be my first big bake beyond the stage I'm at of quick flat breads, and making crackers from their off-cuts. ☀️🤞

[@hannaleonard3003]

Who’s making quarantine bread

[@lynnclarke139]

Just started my sourdough starter yesterday and even trying with gluten free flour. Bubbles already started!! 🙌🏽🙌🏽🙌🏽🙌🏽

[@stevegospe8492]

Lynn, hi. What time did you start it? I started mine yesterday around 7pm-no bubbles yet. Did you just keep it at room temperature, or do you slightly warm it somehow? So, I'm basically at 10 and a half hours since I mixed it. Last question: did you mix in anything special? I purchased a "starter" and added that to my flour, sugar and water.

[@katherineheimbigner6494]

Fed my starter a bit ago, going for some loaves tomorrow!

[@bellamaldonado]

@@lynnclarke139 Hello, my starter is very active and can't wait to try again. I've made bread a few times and failed. Too dense, heavy, flavor off.

[@danielcolman7663]

Haven't made much in 2 years (back to school!) 3 days into quarantine and I had my starter and I'm on to my second batch now! Learned a some new tips from this video!

[@steffieschoofs5447]

Ty, finally its looks like a "real" sourdough and the taste is just ... pure joy. again thanks for this video.

[@smashr89]

This guy is sooo nice and generous, he has literally knows our pain and struggle going through making sourdough bread, hats offf… love you… thanks a lot… i hope my 4th attempt goes successful.

[@withnail-and-i]

Bread in French is "pain" lol it all makes sense

[@khwaldrop]

Thanks for simplifying the process of baking sour dough bread. I was totally confused after watching several other videos before seeing yours. I loved watching you mix the ingredients together in the bowl. I appreciate all the tips and suggestions. My husband and I love sour dough bread and hope it works for me.

[@thehobbyfam]

This is the best information that I've ever received on sourdough baking. Thank you so much for your help!

[@joshbaxter5036]

Thanks again for these great tips. This is my go to method now. Two loaves a weekend for the past three weeks. All lovely and consistent. I bake them in loaf pans so I can make sandwiches. Also, I find it helpful to rub a little olive oil on my hand when stretching and folding or when shaping the loaves.

[@paulkuzinski355]

Best tutorial ever. As a new baker, I did over a dozen loafs and each one turned out horrible. I went right down the list of this baker's tips. My first one under his tips turned out fantastic! Thank you for such a terrific video tutorial. My confidence is now through the roof.

[@aussievaliant4949]

Thank you so much Mike. I've been looking for someone who can break the sourdough journey/process down, and you have done it admirably. I have subbed to your channel too.

[@shanibarnea]

Never thought to fry the excess starter - brilliant idea!

[@cwade3198]

I've just watched my third in a row of you with your fermenting. My doctor friend recommended eating more fermented foods, so that's why I'm here. Very enjoyable watching your videos. I really appreciate your insight and info.

[@michael.ogrady1719]

He has a Home made Vinegar episode too.

[@alexanderhammer688]

The best video on sour dough bread making I've seen. Very precise and well presented. Many thanks. Great job!

[@loulouwaters9050]

This was sooo helpful 😢! I started baking at home and my first time, I freaked out when the dough turned out sticky😭. This video was so helpful. Thank you ❤

[@kylebolton8147]

Oh my goodness... I made this recipe and it was such a huge improvement over my previous sourdough bakes. Thank for you all of the tips. So so so delicious 😍

[@KeepingItRelle]

Love the time lapse of the yeast rising. I'm gonna have to try to be adventurous and try this out. Thanks for sharing.

[@redcurrant2023]

I came across this guy yesterday after I had made a massively failed bread from a recipe and instructions from a published ‘expert’. What I ended up was a beauty that I cannot wait to cut into. The rise was fantastic. I also had his fried breakfast from my leftover starter. Thank you!!!

[@johnbishop6968]

This is so well done. I've been interested in trying sourdough for quite a while and always get stuck. This has been so helpful.

[@UnwarrierChicken]

Holee shiet, when I saw it coming from the oven I felt like celebrating and shouting this absolute succes.

[@KevinPeffley]

Nice video. I have a couple tips. 1) When you form your dough, use rice flour, not wheat flour, to coat the inside of the forming basket. The rice flour, having a different molecular structure than regular flour, prevents the dough from sticking to the sides of the forming basket. 2) Spray water on your parchment paper before placing the dough on it. The wet parchment paper helps steam the bread during the first 20 minutes of baking.

[@mariamygreengarden2808]

I use a fine semolina for dusting. Great tip about the parchment and water!

[@ape413]

What about tapioca flour?

[@manoelabosworthribeiro5588]

It’s very sticky!

[@gaginita]

Super fan of this guy and how he teaches everything, detail, to the point, gives u the most important info, thank you!

[@elizabethheyenga9277]

Just starting my Einkhorn sourdough journey. Loved the tip to fry up the starter - honestly, it really bothered me to just pour out live dough like that so I'd been hesitant to get started. Problem solved - breakfast is served. I am all about chives, and will put them in my homemade cream cheese on my sourdough bagels!

[@bobjakob3919]

Hi, followed your instruction and made two great loafs; used 80% hydration. Thanks a bunch for the great video!

[@happydays1336]

I've been watching a lot of KZbin videos on making sourdough bread. This video is, by far, the best of them all. I hope you do more!

[@nataliaspinelli9747]

AGREE!

[@user-qp7xh3qu8s]

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much

[@thenicoleodom]

This has been the most easy to follow & the most understandable video I’ve watched on sourdough. THANK YOU.