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!
@TheFarmSparrow8 ай бұрын
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_sourdough8 ай бұрын
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!
@TheFarmSparrow8 ай бұрын
@@southworth_sourdough Thank you…I will keep that in mind as an option.
@katiemossfragen48828 ай бұрын
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_sourdough8 ай бұрын
It would be so fun to teach you in person!
@smilingiscontagious57228 ай бұрын
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_sourdough8 ай бұрын
I’m so glad you’re loving the challenge!
@virtuousmountainwoman7 ай бұрын
Thanks for your clear instructions 🎉
@southworth_sourdough7 ай бұрын
Glad it was helpful! ❤️
@2013MygoalАй бұрын
Loved this! Thank you for sharing your knowledge. Where did you purchase the brown liner paper shaped for the proofing basket! Thanks again!
@norakaszuba6 ай бұрын
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_sourdough6 ай бұрын
I’m so glad it was helpful! ❤️
@dwinn71098 ай бұрын
Thanks so much for this video!
@southworth_sourdough8 ай бұрын
You’re so welcome! ❤️
@silvermoon34868 ай бұрын
Looks good 👍🏼 😊❤👍🏼😋
@jaklinorlowski35418 ай бұрын
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_sourdough8 ай бұрын
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!
@jaklinorlowski35418 ай бұрын
Thanks for the swift reply.
@jaklinorlowski35418 ай бұрын
@@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.
@orthodoxiaortho16987 ай бұрын
Ευχαριστουμε!‼️💜💙🤍❤️❣️💟
@kerryannpassarello28738 ай бұрын
Looks beautiful…..would really have liked to see you cut it and show us the crumb.
@joni77818 ай бұрын
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_sourdough8 ай бұрын
I’m so glad you like the sandwich bread recipe!!
@Sugary_Confectionsbread3 ай бұрын
Hello. Thank you❤❤ very good❤❤ Beautiful❤❤❤
@babaganooshjack3 ай бұрын
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_sourdough3 ай бұрын
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!
@grksher5 ай бұрын
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_sourdough5 ай бұрын
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!
@Marissacali2kauai8 ай бұрын
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_sourdough8 ай бұрын
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
@robbiefrancisco1728 ай бұрын
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_sourdough8 ай бұрын
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!
@robbiefrancisco1728 ай бұрын
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 😊
@thatlittlehomestead2 ай бұрын
You said you don’t usually do the 1:1:1 ratio. What ratio do you usually use? Thank you
@southworth_sourdough2 ай бұрын
1:5:5 usually
@markbaarsbergen368 ай бұрын
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_sourdough8 ай бұрын
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!
@tishpainter37488 ай бұрын
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_sourdough8 ай бұрын
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!
@fificat11298 ай бұрын
At what temp do you bulk ferment the dough and for how long? Thank you.
@southworth_sourdough8 ай бұрын
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 ❤️
@maryjanemcgowan31647 ай бұрын
Would you recommend splitting recipe in half? Im new to sourdough and i am trying to find a recipe that works for me.
@pambiller84328 ай бұрын
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_sourdough8 ай бұрын
Yes I use it for sourdough! I’ll share about fresh milled sourdough soon!
@wrensylvan99545 ай бұрын
Where did you get that little round blade holder? Perfect for those of us with small hands and small work spaces!
@southworth_sourdough5 ай бұрын
Wiremonkey! I have a link in the tools video description!
@Sugary_Confectionsbread3 ай бұрын
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.❤❤
@brrtawa8 ай бұрын
Do you put the loaf in a hot oven or in a cold one ?
@southworth_sourdough8 ай бұрын
Hot oven!
@EmilyHaney-h9k8 ай бұрын
Can you link this bowl? I love how you can lay it on its side!
@southworth_sourdough8 ай бұрын
I found it at an antique store! The bottom says gripstand so maybe if you search that you can find it online? 🤷🏼♀️
@hayescrew87 ай бұрын
What do you usually do for a ratio?
@Lala_Dream_Land5 ай бұрын
I wonder if I could put the salt in when I mix the starter with the water and before flour goes in?
@southworth_sourdough5 ай бұрын
I wouldn’t. salt can inhibit fermentation!
@Sugary_Confectionsbread3 ай бұрын
Yes❤❤
@margaretgrace70728 ай бұрын
Where did you purchase that wooden or bamboo bench scraper from.
@southworth_sourdough8 ай бұрын
Barlow and co woodworks!
@luvs2danceSKC3 ай бұрын
Why not mix the salt in with the water before you put the flour in?
@Befu18 күн бұрын
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.
@Kindlyone7778 ай бұрын
Do you have a printable recipe for this? Where did you get that beautiful heavy bowl? Thank you 🙏
@southworth_sourdough8 ай бұрын
I have my whole process and recipe in my sourdough guide! Here’s a link! www.southworthsourdough.com/product-page/southworth-sourdough-guide
@southworth_sourdough8 ай бұрын
The bowl I found at and antique store!
@Kindlyone7778 ай бұрын
@@southworth_sourdough Lucky!! Good for you!
@Kindlyone7778 ай бұрын
@@southworth_sourdough Thank you 😊
@queenomandy8 ай бұрын
Can I half the recipe if I only want one loaf or will that affect the ratios of the ingredients?
@southworth_sourdough8 ай бұрын
Yes you can just half it!
@vernongay63407 ай бұрын
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
@brrtawa8 ай бұрын
At what temperature do you cook it and how long ?
@southworth_sourdough8 ай бұрын
In the description, I listed it for 500 F 23 minutes lid on and 10-20 minutes lid off.
@kathyerb31346 ай бұрын
Dough hook? Where can i get one?
@southworth_sourdough5 ай бұрын
I have links for my favorites in the tools video!
@katiemossfragen48828 ай бұрын
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_sourdough8 ай бұрын
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.
@davidyong69694 ай бұрын
Can i half all the ingredients ?
@Sugary_Confectionsbread3 ай бұрын
Hello my friend. Yes, you can cut it in half! And even shape it in any way you like, my dear.❤❤🎉🎉😊😊🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️
@janicesexton38898 ай бұрын
What is the name of the flour u use again
@southworth_sourdough8 ай бұрын
Central milling organic high protein bread flour!
@cliffcox76436 ай бұрын
What makes it artisinal vs non artisinal?
@southworth_sourdough6 ай бұрын
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!
@cliffcox76436 ай бұрын
@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.
@dawnamendola86907 ай бұрын
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_sourdough7 ай бұрын
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!
@dawnamendola86907 ай бұрын
@@southworth_sourdough I am using high protein bread flour . Ill just have to find something that works for me
@jordanbrascia348318 күн бұрын
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
@Befu18 күн бұрын
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.