Simple Sourdough in a Hurry (2 hrs start to finish!)

Ben Starr, the Ultimate Food Geek, shows you a "cheat" method for getting a loaf of "sourdough" on the table in 2 hours, for those occasions when guests are suddenly coming to dinner and want your famous bread, but you didn't start a loaf yesterday. Microwave-haters...beware!!!
Printable Recipe: ultimatefoodgeek.com/2024/04/...
Related videos:
How to make sourdough starter: • The Easiest Way to Mak...
Troubleshooting Simple Sourdough (for correcting starter hydration): • Troubleshooting "Simpl...
Toys in this video:
Kitchen Scale: amzn.to/4cUk7JB (Takes AA batts or plug in)
Clear plastic bowls with fitting lids: amzn.to/3xC0NRq
Beeswax cloth: amzn.to/3vOjLn6
9" Parchment Rounds: amzn.to/4aOrsbV (Better to line the bottom of your Dutch Oven with, than larger sheets of parchment. Be sure to measure YOUR Dutch oven's interior diameter before ordering, and adjust the size accordingly.)
4 Quart Enameled Cast Iron Dutch Oven: amzn.to/43ZR2ID
(This is the closest Dutch Oven available on Amazon to the model I am using in the video. The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the closest thing you can currently get. It's the perfect size and functionality for this loaf. If this link doesn't work, search for a 4-5 quart Dutch oven, approximately 9" in diameter and 4" deep.)
*I am an Amazon affiliate, and if you buy something from one of my links, I'll get a few cents. Thanks!!
RECIPE:
In a large bowl (or the bowl of your stand mixer, if you have one), combine:
10oz / 283g warm water (90-100F/32-37C)
1 pkg (2 1/4tsp / 1/4oz / 7g) rapid rise yeast (or active dry, which will take a bit longer to rise)
8oz/227g sourdough starter (at 100% hydration) cold, unfed, straight from the fridge
Mix to distribute the starter into the liquid and dissolve the yeast. Then add:
18oz/510g all purpose flour (or bread flour)
1/2oz/14g salt (any type)
Knead 10-15 minutes by hand, or in the stand mixer for 5-7 minutes, until you have a pliable, smooth dough that can stretch a few inches without tearing when you pull a portion off the main dough ball with your fingers.
Cover and rise until double, 60-90 minutes. (Or, microwave on LOWEST power setting in 5 minute increments, with about a minute between each cycle to rest, until double...about 5 cycles, 25-30 minutes.)
Prepare your baking vessel by spraying/oiling and/or lining with parchment. Preheat the oven to 475F and place the rack in the spot that will hold the vessel in the center-most part of the oven. (For Dutch ovens, this will be one or two levels above the bottom of the oven. For loaf pans, it will be in the center or just below the center.)
Remove the dough to a lightly floured surface and shape into a tight boule or loaf. (If the dough is too sticky to work with, your starter is likely overhydrated and you ended up with too much water in the recipe. Watch Troubleshooting Simple Sourdough for a fix. • Troubleshooting "Simpl... ) Place in the baking vessel and cover with a kitchen towel to rise until almost double, another 30-45 minutes. Score the loaf as desired, then cover (if using a Dutch oven) and bake 30 minutes covered, 15 minutes uncovered. (For loaf pans, bake uncovered 45 minutes.) Internal temp should be above about 200F.
Let cool before slicing. (Poke holes through the crust with a knife to speed cooling, if desired.) If you must serve the bread hot, tear it apart rather than slicing.

[@woollyprimate]

Came for the sourdough. Stayed for the Peanuts references!

[@gracie2375]

You’re a great baking teacher and super entertaining too! Thanks

[@AttommicDog]

You sir are a genius. I have wondered what would happen if I used some starter in my dough and added commercial yeast for a fast loaf of bread. Now I know I can, and it will work. This would be great bread for french toast I imagine. FYI for fast rising I heat my oven for 1 minute, turn off and cover my dough with a damp cloth. Rises super fast.

[@Tuckerclan]

Sounds like a good way to get rid of some older yeast and still enjoy my sourdough

[@marymiller9139]

I have learned so much from you clear and concise instructions😊

[@Lifeisgood1883]

Me too! He’s why I am even baking.

[@mmirafuentess1990]

New sub here. Thank you for your channel Mr. Starr. Learned so much Sir. I am going to try sourdough bread. Wish me luck. (I baby sit my Artisan bread from start to finished. Stretching dough every 30 minutes x4. Another 30 minutes more after the 4th stretch and dough forming (ball). Bake preheated at 425F for 30 minutes covered + 15 minutes uncovered.)

[@silvermoon3486]

Someone scrambled their parchment paper into a tight ball & then smoothed it out , that was it wasn’t interfering with the bottom or sides if bread loaf. It does help 😊❤❤❤👍🏼👍🏼👍🏼

[@ultimatefoodgeek]

Great comment!!! Smart.

[@ginajohnson9690]

I’d love to hear more about how you toast nuts and spices in the microwave, as well as onion caramelizing! How long? What settings? I use the microwave to make puddings and pie-fillings, and to dry herbs from my garden. Looking forward to your next video on the wonders of the microwave!!

[@lindaabernathy4876]

Ben, you are a wonderful instructor!

[@Steph.anchored]

I've learned so much from your channel. I've tried most of your recipes. Looking forward to giving this one a try! Would love to see your take on pizza crust and tortillas! Thanks for the awesome content. You've made sourdough way less stressful and more fun!

[@gardengirl217]

As usual, you rock Ben! Thanks for this recipe, I know it will come in very handy!

[@ShoganAye]

I finally pulled a loaf off your simple sourdough after building my starter up to super strength (I used apple water!) and now you throw more fun at me! yay, I am into it :D

[@ritageorge8748]

Your explanations on everything are always so clear&the one on commercial yeast&how starter has many strsins&flours and how water amts&reasons for salt on long rises👍times when I can't bear the news I watch&wonder how you remember it all

[@ultimatefoodgeek]

I'm a geek. My brain is packed FULL of mostly useless information.

[@CandyArnold-gm4zm]

Thanks Ben! An awesome video, I've wanted to make a loaf on the spur of the moment and now I know how! Thanks again❤

[@rayj9046]

This is fantastic - I've used the yeast to speed it up, never saw the microwave technique before!. Now the elephant in the room - carnalize onions in the microwave, please do tell!!!! Thanks again for a great video. Have to run, my timer tells me my sourdough sandwich bread is done.

[@ultimatefoodgeek]

I will have a cool microwave video out soon...

[@rayj9046]

Fantastic!

[@janicemattos6326]

Learned a lot as always Ben “Rock Starr”, thank you🤩

[@heni63]

I loved the beginning call 😂 thanks for the video ;) :)

[@tariwainio560]

No I will not unsubscribe... This is a wonderful cheat❤

[@stephaniebriggs9346]

Same!! ❤

[@DizzyIzzyMom]

Love your Microwave trick😊

[@pizzastevetv]

I've made a sourdough pizza crust, but it usually takes about a week or so to get the cultures going and the dough made. This is an amazing life hack. Thank you!

[@curtistolman5830]

Ì always thought that grocery stores' sourdough bread was fake. Now I know for sure.

[@doraharrison1642]

WOW, awesome video and quick sourdough bread.., and even learned how to change the power level on my Microwave, thank you Ben You are one smart Chef

[@glendagonzalez2469]

I'm so grateful for your channel. Every video with the endless discards, the perfectly timed stretch and pulls...makes sourdough so intimidating. I have been experimenting with sourdough for a while, finally at my third attempt I got a robust starter but I was drowning in starter and baking more bread than we could eat. I have officially split my starter and put half in the refrigerator to see if I can do what you do and only feed it as needed. I'll keep the other half on the counter a few days just in case. What I did do before I found you was knead the bread in the stand mixer and let it sit for 12 hours without all the stretch and pull madness. How liberating!!!!!

[@ritageorge8748]

That was great just great&to let you in a secret you have saved more than 4+hrs for I keep partial meat based half meals frozen& use my microwave(yet not power change yet)it spins&has many settings-once loaf is in oven-defrost&steam veg&I'll look phychic with a big total meal

[@Sara-fp6xr]

Love you Ben! You have made sour dough something that I and many friends get to enjoy now that you helped me jump the hurdles!

[@mymai5859]

Avid follower here. I love my microwave. Have put some dough in the microwave before- works a treat! Great vid. Much appreciated 💜

[@neotoxo54]

You Sir are a Genius! I've made this recipe twice in 2 days. The first one was just Ok because I got in a rush & forgot to let the bread rise in the loaf-pan. BUT!, the 2nd loaf I used a pyrex loaf dish & also the microwave to do the final proofing/rise in the pyrex dish. Only 3 repeats to get the rise just above the dish edge & 30 minutes to bake. Started at 5PM & was eating bread by 8PM. It ain't the prettiest but it has a tight crumb, thin crust & great sourdough taste. Will make some great sandwiches. 👍👍👍😁

[@Marshall_Brulosophy]

So good!

[@rhodyhausauer4298]

You are a god in the kitchen. Another home run Ben!

[@tvettabt]

Thank you ! I love this!

[@Yahwertle]

Loved the final bread squeezes at the end!❤

[@klcpca]

As always... a perfect video.... precise, easy to understand, thoroughly explained, easy to follow step by step instructions, pleasing presentation. Another winner, Ben!!!!! Please keep them coming!!!! 😀❤❤❤

[@bonnhahn]

Thank you… I always learn something new!

[@Mef1st09]

great hack, thank you for this.

[@kathyfanchi2557]

Another great video. Love your explanations.

[@JulieG-kg5ue]

Great video! I just found you and love your videos!

[@barbarajameson8829]

Thanks Ben,your great!!❤Barb

[@TraciFurtado]

Another wonderful video 👏👏

[@lynpatters]

I've been secretly using yeast as a "hurry up" when needed, but the microwave tip is epic!!

[@lindaleroux4218]

Love it

[@silvermoon3486]

Wow 😮 ur an amazing chef. I love ❤️ this video. Thank you sooo much for sharing it 😊❤❤❤👍🏼👍🏼👍🏼😁

[@ritaellis1581]

As always, another great video full of useful tips and tricks! Let me know when you are ready to come to sunny SW Florida for a visit, you have a free place to stay! I am off to try this right now!!!

[@MacDi80]

Great info! Thank you. Just FYI - It's very easy to make beeswax wraps at home!

[@lucinagarza5763]

Ooooh my God !! You are One of a Kind !! I love it ! You are helping me expand my consciousness!! 🤩🤩😋😋🤗🤗

[@lucillevanhouten6848]

This is a new one to me! I BF in my Instant Pot and it takes about 2 hrs depending upon the amount of starter I use. Thanks for your video!

[@pollyhorlander7389]

Science lessons! I love it!

[@NicoSama]

i will try this today :)

[@user-db8qf7zd5g]

You lost me on the magical voodoo box thingy. Best to have her come over for dinner tomorrow….. :)

[@4AVON]

If you use parchment paper, first crumble it up into a tight ball, then open it and spread it out into the pot! Much easier!!!

[@doreenfowler3921]

I definitely will be doing this soon

[@marymiller9139]

I use my instapot to proof my doughjust put it on yogurt setting

[@jessiannawilhelm2944]

To use parchment paper… just crumple it up a few times and it will mold wonderfully to the pot!

[@ultimatefoodgeek]

Great hack!

[@janonthemtn]

If you don't have a microwave (I don't), put the dough over a smaller bowl of very warm, not hot water.

[@msjr1765]

Thank you for the tip on bees wax cloth. I actually bought special linen bread sacks. Was a disappointment. My bread dried out fast. I went and bought some of the bees wax cloth. Now to figure out what to do with the lnen sacks.

[@ultimatefoodgeek]

You can use them to strain coffee, cheese, or yogurt. You can put herbs or tea leaves in them to infuse tea.

[@1rachp]

I can dig it!

[@suedinym1]

I just pulled my first loaf of simple sourdough made the regular way (except swapped in 4 oz ww and 4 oz rye + 2 tsp caraway) - - I know I was supposed to wait an hour to slice it, but now I'm about to head off to sleep in a bread coma (that's a GOOD thing!)

[@veronicaphilion9749]

thanks for your fun videos.... tons of info .... a whole new take on sourdough (I've been watching your other vids..) ... and.... where can I get one of those cute little hats??

[@ultimatefoodgeek]

From my mom! :-D

[@void0.0]

Any chance you have a close up of what the consistency should look like for this starter? This week i hauled mine out and it seems to be too thick of a consistency. Like I can't spoon it out of the container without using 2 spoons 😂

[@user-zo3sx7yu8x]

I've added yeast to my sourdough before, but, only about 1/8 of a 🥄 just to give it a little kick. I never thought to make regular 🍞 with just a sourdough flavoring. Thanks Eh

[@eszhun2296]

No I'm not going to unsubscribe. I have been wondering how to use commercial yeast. Thanks!!😊

[@versusforward]

Ben, thanks for your awesome sourdough videos! I'd love to see a video on how to make sourdough hamburger buns/rolls using your refrigerator method for proofing, so I can get things ready the night before, go to work, and when I get home make the rolls and use them for burgers and sandwiches... wondering if I can just use your easy method, and just bake them on a cookie sheet with some water/ice?

[@ultimatefoodgeek]

I'll work on it...

[@40Hoosier]

Awesome video. 👌 I am curious if a poolish would accomplish a similar flavor profile as using sourdough starter. I've used a poolish for pizza dough and was curious about using it for bread.

[@ultimatefoodgeek]

A poolish from commercial yeast will improve flavor, but it won't taste like sourdough.

[@arlenemurphy804]

Love this video. I agree with the microwave tip ….that the appliance is not used to its fullest. Not to change the subject but I have been cooking salmon in the microwave at 50% power, covered. It was a tip from an Iron chef, and I will never go back. Have you had any experience with using a germination heating pad raising your dough? Just got one and my dough has been rising beautifully . Love your videos and your sense of humor.. thanks Ben. Looking forward to your next one

[@ultimatefoodgeek]

I've never used a heating pad for my doughs, because I use the microwave when I need to accelerate rising. But of course it would work!

[@opald1275]

Can you make focaccia like this as well?

[@debrajol3585]

@@opald1275 I would👌

[@gwynnwhite4500]

Please, please, please do a video on using microwave for nuts, seeds, onions etc.

[@karenhuber4995]

Amazing video, Ben, as ever . Thanks once again. Unrelated question: what kind of espresso machine is that on your counter, and do you recommend it? 😊

[@ultimatefoodgeek]

It's this one: amzn.to/3Qi49zh I LOVE it. Been using it nonstop for 4 years. I did, however, perform a simple surgery when I first got it, and replaced the pump with a higher-duty pump, that results in even better extraction. The pump is about $20, and when you combine this pump with the espresso maker, you've got about as good an espresso as you can get without a full-on commercial machine. Here's the pump: www.amazon.com/gp/product/B00UCH2NQ0/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 And here's a video that shows how to easily replace the pump: kzbin.info/www/bejne/l5_CoY1obNmBp80

[@karenhuber4995]

@@ultimatefoodgeek thank you!!!

[@jeanneross4315]

I recently had to replace my range, the new one has a "proofing" feature. I would have only found 1 video using the feature and it was very poor quality. Do you have a video using the proofing feature? I'm very new to sourdough baking, had one fail and one better but not great. Have not used the proof setting on my oven yet. Thanks for all your videos!!

[@dianerobichaud8546]

I use mine all the time. It heat just the right temperature for rising bread, sourdough or yeast. Works really great, stable temperature and no cold spots. But be aware that it may take less time because it is likely to be warmer than your usual temperature.

[@ultimatefoodgeek]

I don't have that feature on my oven. But try it! Start with a 30 minute proof and see if you double during that time.

[@mucktao1]

Genius! Can you use the standmixer for your 10 min. (lazy) sourdough recipe?

[@ultimatefoodgeek]

You can, but it takes longer to use and clean the stand mixer than the 20 seconds it takes to bring that dough together by hand.

[@friedabalavage862]

I have been watching your videos for a long time now and always learn something new. I don't have a stand mixer, but I have a bread machine; could I use that for the kneading portion of the recipe?

[@ultimatefoodgeek]

You could knead the dough in your bread machine. Although, if your bread machine is like my mom's was back in the day, it's a bit of a nightmare to clean, and I would tend to prefer hand kneading. But that's up to you!

[@friedabalavage862]

My bread machine doesn't really require cleaning, it's all nonstick. I have actually made sourdough in it mixed, 6 to 8 hour rise, then baked, all right in the machine. It was really good.

[@friedabalavage862]

I just told on myself, didn't I. Making sourdough bread in a bread machine! Busy with my homestead; chickens, turkeys, quail, guineas, trees, veggies, freeze drying, dehydrating, fermenting, etc. Sometimes I just don't have time to babysit dough. 😛

[@ifuknewhatiknew]

Can you post a video of trouble shooting why a sourdough started might not be working, or dead? Thanks!

[@debbybrady1246]

Gee, and I thought that I had "invented" using the microwave to proof my bread - lol

[@turtlemark2]

Can this still work with fresh-milled wheat? Please do more sourdough with fresh milled flour.

[@ultimatefoodgeek]

Freshly milled flour may be delicious and nutritious, but it is VERY hard to bake a decent load of bread with it. Flour MUST be aged to improve it's bread making quality. So since I can't teach you an easy method to produce something good with it, it's not in my wheelhouse. I'm sorry.

[@evelyngrunstein7025]

Hi Ben, Can I use the same proportions of ingredients if I need spelt flour? Thanks for your wonderful lessons. I learned about SD flavoured bread but also how to use the micro. No where else but your site. Thanks very much,

[@ultimatefoodgeek]

You should be able to use the same proportions for white spelt, but if it's whole grain spelt, the recipe will not work.

[@evelyngrunstein7025]

@@ultimatefoodgeek I do use white spelt so I'm looking forward to trying this. Thanks very much for your very informed teaching.

[@evelyngrunstein7025]

@@ultimatefoodgeek Update: The bread came out really well. The crust was thin, crumb even and moist. I think this is a keeper. I've been trying to get a bread that can be my staple since I had to switch to spelt. This is it. Thanks for your guidance. You are a STARR 🤣🤣🤣

[@barbaramartz4911]

Ben, will this loaf fit a 1# Pullman pan and if so, when during the rise do I add the lid?

[@ultimatefoodgeek]

I would need to know the dimensions of the pan. The ambiguity of a loaf pan described in pounds is mostly irrelevant...it's meant to say, "This holds a 1 pound loaf." Is that pre-bake or post-bake? Does the manufacturer not understand that varying ingredients weight different amounts? A lean dough with only flour and water will weigh less than a dough that contains dairy and fats. But...you risk nothing in just giving it a try, and seeing if your dough squeezes out the lid (so scale the recipe down a bit) or doesn't fill the pan (scale the recipe up a bid.) The lid goes on immediately after shaping and putting into the pan, just like in the video!

[@debrajol3585]

Bravo! My daughter has chemistry class she wants to take bread to share AND share a smear of starter to each student for microscopic views/learning. I’ll start the bread & feed a small portion of starter a few hours before she heads to college, so it at peak when they put it in Petri dishes to view. ~~This is perfect timing for me!! Thanks for sharing this👏👏💯💯💯 Also, can we use 8oz of starter in the normal way (18 - 24 hours on the counter) to make bread? bc I’d love to have more of that sour flavor. My starter began in January and it’s robust & smelly but the end product isn’t super sourdough tasting. I bought a San Francisco starter at the same time to see how they compare side by side.. neither is as strong flavored as I’d hoped for. Thank you again.. love your channel🙌

[@ultimatefoodgeek]

I have a video coming for you very soon...already filmed. Stay tuned!

[@trevabarnson1115]

8:20 am 4/29 I always use equal water and flour in starter. Stirred up my bread last night and dough was too wet. Couldn’t put hands in to knead and wanted to add more flour but didn’t. It’s been on counter overnight and it’s too wet. I used all-purpose flour. What to do? My Start wasn’t thick like yours when I made bread last night.

[@joeannhurst2811]

I have a Bosch steamer that has a proof setting but scared to use. Any suggestions with it?

[@ultimatefoodgeek]

Use it! Start with 30 minutes...

[@ChazZski]

Wow thank you Ben!! How would I convert this recipe if I have a 50%hydration stiff sourdough?? Would you consider doing a conversion/ percentage video please? I’ve learnt a lot from your channel and feel like i would understand it much better. 😊

[@ultimatefoodgeek]

Charity, virtually all starters are kept at 100% hydration, so I don't make recipes for other hydration levels, and it's VERY rare for someone to have a 50% hydration starter. My recommendation is to just convert your starter to 100% hydration, so that virtually all recipes on the internet will work for your starter without conversions. If you MUST keep your starter at 50% hydration, you'll take the starter amount called for in the recipe, and divide it in half, to get the amount of flour and amount of water that's "missing" from the rest of the recipe, and write those 2 numbers down. For example, this recipe calls for 8 ounces of 100% hydration starter, which means there is 4 ounces of "starter flour" and 4 ounces of "starter water" MISSING from the rest of the recipe. YOUR starter is 33% water and 66% flour. So if you add 8 ounces of starter to the recipe, you're adding approximately 5.25oz of flour and 2.6oz of water. Since you'll be adding 5.25oz of flour to the recipe, and the recipe calls for 4oz of "starter flour," you're adding an extra 1.25oz of flour to this recipe...so you'll subtract that 1.25oz from the main flour addition of the recipe, which is 18oz. This means you're only going to add 16.75oz of flour to the recipe. Since you'll be adding 2.6oz flour to the recipe, and the recipe calls for 4 oz of "starter water," you're going to add an additional 1.4 ounces of water to the overall recipe.

[@ChazZski]

You are brilliant! Thank you for this explanation!! This made so much sense to me!! Thank you so very much!! 😊

[@smarouchoc7300]

So, this is some interesting timing! I had my oven pre-heating for a loaf of high hydration (73% roughly) sourdough that had been proofing overnight in my fridge - about 18 hours to be exact. It was better than my usual, but still didn't look "right." Sooo....I popped it out of the rising vessel, refloured rising vessel, plopped it back in, and nuked it on 1, in stages, for about 15 minutes. It rose. And was still cool to the touching on top. At the end, the basket was BARELY warm. I accidentally got a little over excited when I dropped it into the dutch ovens - I let it plop and one little blob of hot avocado oil hit me center forehead 😂😂😂 not my fist minor burn cooking, won't be my last. I'm writing this comment as the bread is in the covered stage in the oven - I guess we'll see 🤷‍♂️

[@PinePondCTDevilsHopyard-fy3hj]

4 hours now, waiting for your update 😂

[@ultimatefoodgeek]

Yes! How did it turn out? @smarouchoc7300

[@smarouchoc7300]

Well, it worked! I did not do the full 30 minutes in the microwave, and I think I should have - one side rose more than the other, but it for sure was a higher spring than my last attempt at a similar loaf 😁

[@smarouchoc7300]

@@ultimatefoodgeek delicious. And only slightly lopsided, because I didn't do the full 30 minutes of microwaving, and because I slipped a little putting it in the ditch oven so one side of the bread hit the sidewalk of the pot and stretched 😁😂

[@suzyvance7328]

You read my mind! Sometimes I want it quickly.. So, what was for dinner?

[@ultimatefoodgeek]

Green tomato caponata and goat cheese gnocchi.

[@suzyvance7328]

@@ultimatefoodgeek You have happy friends....

[@laibens5692]

I really love your recipes! Can you share a sourdough bagels recipe please 🙃

[@ultimatefoodgeek]

Coming soon!

[@laibens5692]

@@ultimatefoodgeek 🥳🥳🥳 can't wait!!

[@maggiealena]

Very sacrilegious very unholy, but so good!!!!

[@denisedevault7180]

My oven has a proof setting and I want to use it but very nervous 😬. Do you have any advice for how long I proof etc

[@dianerobichaud8546]

Really useful but may be faster.

[@ultimatefoodgeek]

The proof setting should not create enough heat to damage your rising bread. Use it! Try 30 minutes.

[@denisedevault7180]

@@ultimatefoodgeek thank you! I’ll give it a try

[@cathypiscitello3369]

Great video, almost wish you didn't show that shortcut.Anyway, BEN a lot of people put water in their oven when they bake.Do you have an opinion about that for the steam actually.

[@ultimatefoodgeek]

I toss a handful of ice onto the floor of the oven when I want to boost steam. I use it for bagels.

[@margaretcape1397]

I've got a proofing feature on my oven ... Could i use this feature for the same time you use with the microwave?

[@ultimatefoodgeek]

Yes!

[@johnandfranconverse]

So I've been doing traditional sour dough starter method which has resulted in me having a full half gallon of discard in my refrig. have you got some recipes using starter discard?

[@ultimatefoodgeek]

Starter discard is largely just flour and water paste...it's not a mature starter. Thus, it can't be used for "flavoring" a discard recipe and also can't be used to leaven a bread recipe. Throw it away...it's not good for anything.

[@donnafasick1750]

Have you done this with ancient grains instead of all purpose flour?

[@ultimatefoodgeek]

Yes, and it doesn't work. You can sub 8oz of whole grain flour for the AP flour and still get a good rise. (Add an additional oz of water if you do this.) But any more, and you end up with a brick.

[@moomettesgram]

Can I use this recipe in my breadmaker on the dough cycle which is a 90 minute cycle to rise? And then bake in the oven

[@ultimatefoodgeek]

Probably so! I don't use a bread machine, but it's basically a heated fermentation chamber, so it should work to speed the rise.

[@brandimeek2614]

I have a proof setting on my oven can I use that?

[@ultimatefoodgeek]

Yes! Start with 30 minutes and see if you double during that time. If not, 45 minutes should be entirely sufficient.

[@user-fq4hy7cb7n]

The microwave tip is neat, but do be careful not to superheat the water while testing microwave settings since it can explode (for real!)

[@ultimatefoodgeek]

It would be VERY odd for a glass of water to to experience any thermal shock after 1 minute of heating.

[@kathysgoldens]

I’d love to learn more ways to use my microwave to do things such as caramelize onions and toast nuts.

[@ultimatefoodgeek]

Video coming soon!

[@marypaino1327]

I now put dough in microwave without running it, but don't lock the door shut so the light stays on...no worries

[@patriciaduff698]

Using the simple method, my bread tastes great but the bottom is difficult to cut. I use a Dutch oven with parchment paper.

[@ultimatefoodgeek]

Try lowering your oven temperature by 15F degrees.

[@geetaparmar3558]

Does this mean you could also do this with your starter to make levain?

[@ultimatefoodgeek]

Yes.

[@gmato9]

I made your fast (but over night) sour dough last weekend. I think it turned out good but for the life of me I cannot do what you do when you shape your bread into a ball. I also don't get how to make it "kind of stick" to the surface to help stretch it. I work on wood and it doesn't stick. Is there an easier way I could do it, like fold it over or something?

[@ultimatefoodgeek]

No, the boule shaping is important. Search "shaping a boule" on KZbin for some other videos, and practice! You can shape the boule, then let it sit for an hour, and then reshape it again, and again, and again for practice. You can do this MANY times and still bake the loaf. Or...you could switch to a loaf pan and shape it that way. If your dough just scoots around on the surface, you may have a low hydration issue. Are you feeding your starter equal weights of flour and water? Are you using any whole grain in the recipe, which absorbs more water than AP flour? You can also wipe your wood surface with a damp kitchen rag before shaping, to see if that helps grab the loaf a bit.

[@hansenmarc]

Yay for the easy, lazy way! I will admit to frequently adding baker’s yeast to my sourdough. I like my sourdough to be super sour and acidic, which negatively impacts the yeast’s ability to leaven the dough. So I add yeast and get the best of both worlds. I’ve even baked sourdough with apple cider vinegar and beer in the recipe. (Quelle horreur! 😱) You know what? It was delicious!

[@ultimatefoodgeek]

I'll bet it was! Yes...high acidity risks destruction of gluten.

[@jamesk190]

You don’t use the cold oven technique in this video. Is that simply to keep the time down as short as possible? Could you start in a cold oven to finish off the proving (proofing?) and bake for slightly longer?

[@ultimatefoodgeek]

You could experiment with that. However, I used the second rise time to preheat the oven, which I figured would result in the shortest-time-to-finish. The bread STILL needs some non-oven time to do its second rise, so you can't put it RIGHT into a cold oven after shaping and turn it on.

[@jamesk190]

I’ll have a play! Thanks

[@gwyndyr32]

Another great video (even though you broke all the rules LOL)

[@jbafternoonpiper404]

I have one question. I made my starter from your receipe with the different steps. It gets thick when I discard and feed it. So far it doubled once. After a day it's the consistency of heavy cream and has the alcohol aroma. It never looks like yours and my kitchen is 60 to 70 degrees. I tried two loafs and they were dense and not much rise. Very taste though. I'm lost😢

[@ultimatefoodgeek]

Your starter won't look exactly like mine, because your flour is different and your starter's biome is different. It sounds like you have an acidic starter, which is fine. But it could also be that your starter is overhydrated, which could be part of the problem. Basically, you have 1 of 3 problems (or a combination): Overhydration, Overproofing, or Underproofing. Overhydration means you have too much water in the dough and it can't trap the CO2 effectively. This usually happens when your STARTER is overhydrated, and that's where the extra water is coming from. You'll know your dough is overhydrated if it's REALLY sticky when you try to shape it. Was it? If so, watch Troubleshooting Simple Sourdough at the 6 minute mark, for a fix to your starter. (It can also be that you didn't measure your liquid ingredients carefully enough.) Proofing problems happen from leaving the dough to rise for too long...or too short. For the first rise...wait for the dough to double. If you have a vigorous starter, this could take as little as 8 hours or even less...in which case, the rise times that I use in this video are too long for you. But if your starter is very sleep, it could take a full 24 hours...or even longer. You MUST wait for the dough to double...but once it doubles, the clock begins ticking! If your dough doubles in 12 hours or less, shape the dough within 16 hours and only rise it for 60-75 minutes on the second rise. If your dough doubles in 8 hours or less, shape within 12 hours and only rise it for 45 minutes the second time. Note that these times are for Simpler Sourdough, which is not this video. I'm assuming your problem is NOT with this loaf, since this loaf has commercial yeast in it and rises very quickly and abundantly.

[@jbafternoonpiper404]

@ultimatefoodgeek sounds like over saturation, but my measurements were spot on. I'm using King Arthur organic all purpose flour. I added two oz to my starter. I'll bake another loaf tomorrow. Thanks again

[@bobnemo7653]

Hi Ben, Sorry to bother you again but it’s now 2 days after my first feeding and absolutely NO AIR BUBBLES. Is it a dead deal and should I start over again?

[@ultimatefoodgeek]

I think you posted this on the wrong video. But you're fine. Do the ENTIRE process shown in the video. Don't worry if you don't see bubbles or a rise. Once you have completed the 4 feedings, pull of 4 ounces and test a loaf. If it doesn't leaven in 24 hours, do 2 more feedings and test again. If that doesn't work post a NEW comment...on the correct video. :)

[@bobnemo7653]

@@ultimatefoodgeek thanks Ben for your response and patience 😎

[@DonaldLloyd-tj4fx]

Ben, where do you get the hats you wear?

[@ultimatefoodgeek]

My mom makes them for me!

[@rickylu7200]

Hola Ben, I gave my very nice microwave away because it is said it causes cancer, and I had six Dobermans die of cancer every three to four months at 7-1/2 years old. While I understand it was not the microwave alone, especially with all the toxic so called commercial "food" and all the crap we put in our Beloveds, but the microwave went. This was about six years ago. Can you guarantee it is "safe" and not leak its toxins? I knew how to use it, I loved it, but I love my rescue animals more.😇

[@ultimatefoodgeek]

Microwaves are proven to be entirely safe. Science is real. Pseudoscience is not. It's horrible that your pups died from cancer. But the cancer was not caused by your microwave. Microwaves hit your body every moment of every day from a variety of sources, including outer space. Throwing away your microwave does not stop your body from being bombarded by microwave radiation.

[@rickylu7200]

@@ultimatefoodgeek You know what Ben, I can always look forward to you making sense of things putting it in perspective, damn it now I have to go out and buy a microwave, hahahahaha. 😂

[@rickylu7200]

@@ultimatefoodgeek What brand and model do you suggest, I don't need bells and whistles, just one that is the best for safety and lasts forever.

[@maryr9449]

I have 3 relatives who lost dogs at 7 to 8 years from cancer. One took their dog to a veterinary school and they said, lawn chemicals. Think about it, your dog is walking in the grass everyday in their "bare feet". Don't use them. They're bad for kids too.

[@rickylu7200]

@@maryr9449 I agree with you totally, but while I never used ground chemicals, that was not the problem, at least not a contributor... I fed toxic commercial chemical kibble (now killing so many of our Beloveds and the big companies refuse to take ownership of killing your Beloveds almost instantly), I gave vaccines until they were four years when it is not needed at all and now I only give puppy vaccines and at one year and that is IT, studies confirm they are no longer needed and to do titars, although in Mexico I don't have that test available but over 2O YEARS rescuing I have never had issue with that protocol, oh but unfortunately we have heartworm so I have to give heartguard which is one of the least of killers to our Beloveds, let's see, anything else??? Oh, I do rescue, and I recently agreed to rescue a puppy from Phoenix AZ and when he was delivered, he brought to my eleven dogs and three cats the "mysterious illness" that broke out in Oregon spreading throughout the US, almost killed two of my Beloveds, so now I am done with rescue. Yes, a very long sentence. When my Dobermans died of cancer, I spent three plus years desperately seeking answers and everything I listed...I killed them...unknowingly. Now that I know better, I am doing better...I follow Dr Judy Morgan and her protocol and her free to all knowledge.

[@elena-lc5oi]

How hot is TOO HOT for the dough to rise?

[@ultimatefoodgeek]

Try not to exceed 100F/38C