SIMPLE artisan sourdough STEP by STEP | Sourdough For Beginners

[@Marissacali2kauai]

This is so helpful and less Intimidating than others. I’m a teacher and find it really hard to have the time to bake- but this method allows me to prep- refrigerate- then after school the next day bake it. Thank you!

[@TheFarmSparrow]

Great and comprehensive video…thanks. I’m new to this and have been binge watching sourdough videos. Quite a lot of ideas out there 😅. You literally have to navigate like crazy to get through it all and then still have to make everything work for yourself.

[@southworth_sourdough]

Happy to be helpful! I have a sourdough guide that covers everything you NEED to know and cuts out all the superfluous stuff! It would be very helpful for you!

[@TheFarmSparrow]

@@southworth_sourdough Thank you…I will keep that in mind as an option.

[@katiemossfragen4882]

Fantastic. My starter is fed and I’ll follow this video when it’s ready. Can’t wait to learn from you in person someday.

[@southworth_sourdough]

It would be so fun to teach you in person!

[@smilingiscontagious5722]

I am so excited to watch this video! I’m loving this serious and the 52 weeks of Sourdough. Thank you and God bless! 💗🤗

[@southworth_sourdough]

I’m so glad you’re loving the challenge!

[@virtuousmountainwoman]

Thanks for your clear instructions 🎉

[@southworth_sourdough]

Glad it was helpful! ❤️

[@2013Mygoal]

Loved this! Thank you for sharing your knowledge. Where did you purchase the brown liner paper shaped for the proofing basket! Thanks again!

[@norakaszuba]

After having a sourdough fail, I have watched your video. I see my boule wasn’t tight because there was too much flour on my counter from another recipe. It just slid around and my effort did not work. You are a good teacher. I look forward to your other videos.

[@southworth_sourdough]

I’m so glad it was helpful! ❤️

[@dwinn7109]

Thanks so much for this video!

[@southworth_sourdough]

You’re so welcome! ❤️

[@silvermoon3486]

Looks good 👍🏼 😊❤👍🏼😋

[@jaklinorlowski3541]

OMG, I prepped this sourdough recipe yesterday and baked one loaf this morning and it is fantastic!!!! Thank you for sharing your recipe & technique. Extremely helpful to have your real life experience included regarding timing. Do you have a recommended technique for parbaking & freezing one of the 2 loaves, and how to thaw & bake from frozen?

[@southworth_sourdough]

I don’t suggest parbaking loaves. It can cause bacteria, and if it’s not fully baked it can continue to ferment. But freezing fresh bread works wonderfully!

[@jaklinorlowski3541]

Thanks for the swift reply.

[@jaklinorlowski3541]

@@southworth_sourdough I freeze fresh sliced sourdough all the time, but haven't frozen a whole uncut liaf. What's the best way to thaw and reheat a whole loaf? BTW, I made your easy sourdough recipe again, and it turned out beautifully, again. I love this recipe.

[@orthodoxiaortho1698]

Ευχαριστουμε!‼️💜💙🤍❤️❣️💟

[@kerryannpassarello2873]

Looks beautiful…..would really have liked to see you cut it and show us the crumb.

[@joni7781]

Thank you for this video today, I have made your sandwich bread three different times in tripling the batch. I have a stuffed shells birthday invite this weekend so I volunteered to make artisan garlic bread. What timing ❤

[@southworth_sourdough]

I’m so glad you like the sandwich bread recipe!!

[@Sugary_Confectionsbread]

Hello. Thank you❤❤ very good❤❤ Beautiful❤❤❤

[@babaganooshjack]

Ty for your great beginner videos, very helpful with SO much info out there. I will be checking out your other videos with more comprehensive instructions. Question, what is the difference of using the bread flour vs. regular unbleached flour? I’m all about going straight to the top with my ingredients and tools but trying to understand more “why”, when using certain ingredients and how the affect the outcome of the bread.

[@southworth_sourdough]

Bread flour has a higher protein content, which allows it to hold more water! This will give you dough that’s easier to manage and a better texture in the final bread!

[@grksher]

Thank you for a WONDERFUL tutorial!! So much great info!! I’ve been making sourdough a few months and the one thing that really confuses me is hydration. Can you give me an idea of why you do a low hydration dough? Is it easier to work with? Does the bread turn out better? Any advice / input would be appreciated!! Thanks! 😊❤️

[@southworth_sourdough]

I generally don’t do it this low. But when people want simple, and they don’t want to do a ton of steps/techniques lower hydration is easier to handle and less tricky to ferment! So for beginners it’s easier!

[@Marissacali2kauai]

I know I’ve already commented- but the amount of times I watched this is embarrassing- it’s so so helpful! Question- why do you wait to add salt and no mix in water at beginning? I’m sure there’s a reason! Just curious.

[@southworth_sourdough]

It can affect the fermentation and it tightens the gluten! I teach everything in great depth in my Learn to Leaven course! It would be so helpful for you! And you can use code KZbin for 30% off! Here’s a link! www.southworthsourdough.com/challenge-page/02b7f990-96a5-4284-865a-c0083493db34

[@robbiefrancisco172]

Thank you! I followed this last week and made two yummy loaves! My dough is very sticky though and doesn't shape well or score at all. I followed the directions exactly. Does altitude effect this? Any tips?

[@southworth_sourdough]

Not so much the altitude but flour definitely does! You can use less water next time, but also the dough is supposed to be sticky!

[@robbiefrancisco172]

Thank you! I’m just comparing to the looks of yours and mine covers my hands in every step! Doesn’t hold shape or scoring. Tastes great though! I tried a tiny bit more flour, like dusted the counter with it and it seems more like yours 😊

[@thatlittlehomestead]

You said you don’t usually do the 1:1:1 ratio. What ratio do you usually use? Thank you

[@southworth_sourdough]

1:5:5 usually

[@markbaarsbergen36]

Nice work and walk-through. I started 18mths ago and more recently with the same Ankarsrum I see in your kitchen as well. Do you use it as well for mixing and kneeding? I do, but still afterwards 3 x s&f and 2 coilfolds also. A question on your dough, what type is it? I use 75% flour and 25% wholegrain organic, but never have seen the volume of your dough rise 😊 Happy baking 🎉 Mark

[@southworth_sourdough]

This one was 100% bread flour! Whole grain won’t rise as much. I love the ankarsrum! I don’t use often for artisan loaves as I usually do them entirely by hand but I use it for enriched doughs all the time!

[@tishpainter3748]

I was wondering how long you would leave the shaped dough in the fridge to chill before scoring and baking? I don’t have freezer space to put mine in the freezer to speed up the process. I was thinking a few hours (3-5) but what if you forget and it chills up to 24 hours?

[@southworth_sourdough]

You can do the fridge, it’s just slower and can lead to over proofing. You can shorten the counter time and put in the fridge for longer though! I wouldn’t do less than 3 hours in the fridge!

[@fificat1129]

At what temp do you bulk ferment the dough and for how long? Thank you.

[@southworth_sourdough]

I don’t temp the dough, my house was about 78 F though. I don’t really give times because every home and starter and flour is different! Watch the dough not the clock ❤️

[@maryjanemcgowan3164]

Would you recommend splitting recipe in half? Im new to sourdough and i am trying to find a recipe that works for me.

[@pambiller8432]

Great video and very good instructions. I see that you have a grain mill on your counter and I am wondering if you use freshly milled wheat for making sourdough and making sourdough bread? I am new to milling my on wheat and want to be able to use it in a sourdough recipe. Any tips would be appreciated.

[@southworth_sourdough]

Yes I use it for sourdough! I’ll share about fresh milled sourdough soon!

[@wrensylvan9954]

Where did you get that little round blade holder? Perfect for those of us with small hands and small work spaces!

[@southworth_sourdough]

Wiremonkey! I have a link in the tools video description!

[@Sugary_Confectionsbread]

Hi, my dear friend. I also bought this type of razors. They have both confectionary supplies and online shops, you can even use a new cosmetic razor directly.❤❤

[@brrtawa]

Do you put the loaf in a hot oven or in a cold one ?

[@southworth_sourdough]

Hot oven!

[@EmilyHaney-h9k]

Can you link this bowl? I love how you can lay it on its side!

[@southworth_sourdough]

I found it at an antique store! The bottom says gripstand so maybe if you search that you can find it online? 🤷🏼‍♀️

[@hayescrew8]

What do you usually do for a ratio?

[@Lala_Dream_Land]

I wonder if I could put the salt in when I mix the starter with the water and before flour goes in?

[@southworth_sourdough]

I wouldn’t. salt can inhibit fermentation!

[@Sugary_Confectionsbread]

Yes❤❤

[@margaretgrace7072]

Where did you purchase that wooden or bamboo bench scraper from.

[@southworth_sourdough]

Barlow and co woodworks!

[@luvs2danceSKC]

Why not mix the salt in with the water before you put the flour in?

[@Befu]

It gets in the way of gluten development. Salt tightens the gluten strands so you want to start developing the gluten before adding salt. When flour gets wet it starts the gluten forming process, so we want it to do its thing before salt comes in and tightens it.

[@Kindlyone777]

Do you have a printable recipe for this? Where did you get that beautiful heavy bowl? Thank you 🙏

[@southworth_sourdough]

I have my whole process and recipe in my sourdough guide! Here’s a link! www.southworthsourdough.com/product-page/southworth-sourdough-guide

[@southworth_sourdough]

The bowl I found at and antique store!

[@Kindlyone777]

@@southworth_sourdough Lucky!! Good for you!

[@Kindlyone777]

@@southworth_sourdough Thank you 😊

[@queenomandy]

Can I half the recipe if I only want one loaf or will that affect the ratios of the ingredients?

[@southworth_sourdough]

Yes you can just half it!

[@vernongay6340]

I did a loaf pretty much the same but with only 600g of flour and it was to sticky then , if i try this it’s going to be an absolute mess. The flour i use is good quality flour

[@brrtawa]

At what temperature do you cook it and how long ?

[@southworth_sourdough]

In the description, I listed it for 500 F 23 minutes lid on and 10-20 minutes lid off.

[@kathyerb3134]

Dough hook? Where can i get one?

[@southworth_sourdough]

I have links for my favorites in the tools video!

[@katiemossfragen4882]

i just went to print the recipe and it doesn't really have all the instructions. is this recipe in the for the loaf of sourdough i bought?

[@southworth_sourdough]

It’s slightly different than the guide, lower hydration and less steps but the process is in the video. But the guide covers more and will work great for this.

[@davidyong6969]

Can i half all the ingredients ?

[@Sugary_Confectionsbread]

Hello my friend. Yes, you can cut it in half! And even shape it in any way you like, my dear.❤❤🎉🎉😊😊🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️🙋🏼‍♀️

[@janicesexton3889]

What is the name of the flour u use again

[@southworth_sourdough]

Central milling organic high protein bread flour!

[@cliffcox7643]

What makes it artisinal vs non artisinal?

[@southworth_sourdough]

Artisan loaves are lean, meaning there isn’t any enrichment (fat) added. They’re just flour water salt and starter! It’s also a style, the rustic crusty loaves!

[@cliffcox7643]

@southworth_sourdough so all basic sourdough recipes w salt, flour, water and starter are artisan?! I'm learning. It took 1 month of failure to finally make 1 good loaf. I'm finding out it's about the starter folding, and rise.

[@dawnamendola8690]

I'm finding that these measurements of ingredients is just a way too wet dough for me. I have a sticky dough continuously. It seems to be extremely sticky when I'm trying to pre shape. It's just a big mess.

[@southworth_sourdough]

I’m using high protein bread flour which means it can hold a lot of water! If yours is too sticky you can reduce the amount of water!

[@dawnamendola8690]

@@southworth_sourdough I am using high protein bread flour . Ill just have to find something that works for me

[@jordanbrascia3483]

Why do you add the salt after the fact why don't you add the salt with the water before you put the flour in

[@Befu]

It gets in the way of gluten development. Salt tightens the gluten strands so you want to start developing the gluten before adding salt. When flour gets wet it starts the gluten forming process, so we want it to do its thing before salt comes in and tightens it.