Sourdough For Newbies

Today Meg is going over how she makes her artisan sourdough loaf from start to finish.
My fav sourdough resource right now: www.truesourdough.com
Basic Sourdough
450g warm water
100g active bubbly starter (fed recently, and peaked)
675g flour
18g salt
Mix warm water and starter together until water is milky. Measure flour and salt together and mix. Add flour to sourdough water and mix until generally combined.
Oover about 2 hours, stretch and fold the dough 3-4 times, letting rest for at least 30 minutes in between.
Let proof either on the counter or in the fridge over night (or about 12 hours).
Pour dough onto lightly floured counter, fold over on itself from each edge, then push the dough away from you and pull toward you to create tension in the dough surface and to shape into a ball. Let rest 30 minutes. Do this process a second time.
Place dough into a bowl with a floured towel. Put into fridge for at least 1 hour.
Preheat oven with dutch oven in to 450*. When oven is good and hot, place dough (rough side down) onto parchment paper and score as desired.
Place dough (on parchment) into dutch oven, and put into oven for 30 minutes. Remove lid and bake another 10 minutes.
Place bread on a cooling rack and let cool completely before slicing.
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[@CrochetwithClare]

"Ignore the dirty stove, we actually live here" BEST LINE EVER! Love your videos 🥰

[@christinebrush4399]

I thought the exact same thing! Greetings from North Bay Canada.

[@territn8871]

Looks exactly like mine!!

[@tinafortin8958]

.. Mine too 😜

[@karenhibberd9426]

Same🤣

[@vpgarden5986]

That's clean to me!😄

[@denniscote686]

Wow. All of a sudden, your daughter has gone from a baby to a toddler who can wave and talk a bit! She helps in the kitchen and knows what a camera is. They grow so fast. Enjoy her while you can!

[@sharoncochran8508]

Meg, I can't imagine you wanting or needing anything "dumbed down". I've always been a cook from scratch kinda lady but I am so impressed and amazed by all that you accomplish. I love seeing the young folks learning the old ways!

[@tobycatVA]

"Ignore the dirty stove we actually live here." - Meg Hollar (Perfect LoL) I will never bake like you or compost like Ben, but I love to watch anything you put your hands too. This is my panacea for a troubled world. My sincerest heartfelt Thank you for all your efforts.

[@dixsigns1717]

I am going to try to remember that line the next time the neighbors are over... LOL ☺

[@joolzmac1]

This is exactly why I watch YT vlogs - they’re informative, entertaining and take me away from things going on in the world. I’ve enjoyed Hollar Homestead since they were in Bakersfield, CA. ☺️

[@Smacsek]

I love the daily vlogs and your bread looks delicious. A tip that has nothing to do with sourdough but that I've found extremely helpful in the kitchen is that if you crumple parchment paper and then smooth it back out, it won't roll up on you.

[@jodieziegler1061]

I do that too 😊 so much easier.

[@tinatippin5705]

Thank you! I am forever chasing the parchment roll. Totally Brilliant.

[@mymia731]

So much this

[@domesti-city]

Agreed! I go a little farther and run a splash of water over my parchment paper then crumple and straighten. It makes the paper behave so much better, especially in a loaf pan or similar.

[@trainingolives3370]

Wow, thank you! I was just struggling with some yesterday when making cookies. I will definitely try this.

[@mommas2470]

Miss Meg, I have been utterly hopeless at sourdough. You have not only given me hope, but positively wonderful step by step instructions. THANK YOU!!! Sending prayers and blessings for you all!

[@beverleeglasgow1194]

Same I was looking all of this up today and then here you are supposed to two hours earlier So excited to see somebody figuring this out and I’ve struggled with that myself several times

[@mommas2470]

@@beverleeglasgow1194 😊💗

[@lauramasonoff8675]

M

[@jeannamcgregor9967]

If it makes your life easier, you can put the starter into the freezer until you next want to bake. Defrost it, warm it up, feed it, and proceed with your recipe. I've been doing this since 2019 and it has never failed me.

[@mama-at-home]

Mine has been in the fridge for about a week now. When I wanna use it, I’ll let it warm up to room temp, then feed it, let it grow, then bake!

[@beverleeglasgow1194]

I love knowing this

[@gelwood99]

I tried this several times and it worked great. Preparing for the birth of my son, I knew I would not have time for bread-making. Everything happened, emergency c-section and then tending to the baby, colic, mastitis, crazy times and I was also 39 for my first birth. Well, finally ready to start making bread and pull out the frozen starter and it never recovered. All my family that also used that same starter had quit and let their starter go. Talk about being bummed. That was 29 years ago and I still search for someone with some of my starter. I have tried making my own and even bought some when we in Savanah but the flavor is just so much different. I hope others can have a successful revival of their frozen starter.

[@mymia731]

Interesting. I just leave mine in the fridge for up to two weeks. Then I take it out, feed it in new jars , feed the mothers, let everything rise for about 12 to 24 hours, put the mothers back in the fridge and make the bread. This week three loaves of bread, three loaves of cheesy jalapeño sourdough, two recipes of sourdough English muffins. I had a challenging week and spent today in the kitchen. Friends will be happy. 🤗

[@mariettedemarest5173]

@@gelwood99 i have a 40yr old San Francisco dehydrated srarter that came right back to life. One week I spread some of the working starter over a sheet pan and let it dry, so have plenty. If there's a way to contact you, I could send you some. I was passing it out at work and we were all baking bread.... and... they all tasted different. It will pick up the yeast in your environment

[@knightshelmfarms6128]

I was hesitant to start the sourdough journey because the “directions” were all over the place. I looked at that as a bad thing- was confusing so I thought it was difficult. This year I finally jumped in and have been baking the most beautiful and tasty loaves, pizza crust, cinnamon rolls, and pancakes since January. And I do it completely different than you do. My point is… if there’s someone out there reading this that wants to make sourdough bread pancakes pizza crust cinnamon rolls etc - just do it. I believe it’s much more forgiving than you may think. Good luck and happy baking.

[@TheHollarHomestead]

Exactly!!! There is no one perfect way to do anything.

[@gerriebell2128]

I would think differences would be necessary based on humidity and climate, too. San Francisco sourdough is unique because of the climate there.

[@williamgair3230]

Yep :) AND no mater how awful that starter looks. Even is it looks like the lead in an alien movie. It is not dead. So if it has been living in the back of your refrigerator for months/years. Just break it up. Discard to black part etc. Feed it, and do it again and again (how ever many times) it will return to healthy and work great. That is the very reason sourdough took hold in the American West. I had a room mate that tossed out a 24 year old starter (it had been used, not 24 years left in the refrigerator LOL) because it just looked gross to him. I told him not to and he did anyway. Before I did my next "discard" when feeding my new starter I had already discarded him to somewhere in the ether. I had started that starter when I was 12 years old so you can imagen my utter disappointment (mild description) when it was no longer. The new starter I made is now about 20 years old.

[@dorothyculbertson5640]

@@gerriebell2128 p

[@patriciaherman6499]

About 30 years ago got my starter from the Amish woman whose husband worked for us and showed me how to make the bread. I used to make Soda Bread that my grandmother taught me. I now just make white and wheat bread, but not that often now. I find it very therapeutic. Thanks Meg for the lesson and the memories from long ago. Be Blessed. 😊🇺🇲

[@gordonreed248]

For a better release from your banneton, floured bowl, use rice flour instead. It releases much easier and requires very little to be effective. I use a 1/2 old starter to each 1 part new starter, much like you do. Your starter is basically a 100% hydration dough, as is mine. Since the starter is a part of your dough, it contributes water and flour to the final dough. By removing a lot of starter from the recipe you are basically making a much drier dough than you would get using the original recipe but hey, it is working for you. My own bread dough has a much stickier look to it but I do know why and have learned to make that sticky stuff work well. When you want to branch out but want to have the same ease of working the dough that you have now, sit down and figure your flour to water ratio, including the flour and water that are part of the starter. That way you can figure how much water to get the same response in ease of folding and shaping. I did exactly that when going from a basic bread like yours to a loaf pan bread with rye flour at 20% of the total flour and soaked seeds mixed in to make a very hearty bread. I am the only one in my house that will eat sourdough so I make bread far less often than you but have now had a few years experience at it. That means my starter lives in the refrigerator for as much as 2 weeks at a time but I find that one feeding gets it ready to be used in baking again. My doubling time is about 6 to 8 hours at the 68F where my kitchen usually exists. Note: it takes about 75% as much dough to make a 9x5 loaf pan batch compared to a boule like you are making. An inverted loaf pan works great as a cover for baking a loaf pan loaf the way you are using the dutch oven cover to hold in moisture for your boule.

[@gordonreed248]

Correction: I use about 640 grams of flours for my loaf pan loaf. That is about 65% of the recipe I started with but that recipe made 2 round loaves like the one you are making.

[@joni7781]

At what temperature do you bake your bread at for how long?..noticed Meg hadn't put this in her recipe above

[@gordonreed248]

@@joni7781 I bake my bread at 450F for about 47 minutes. Since I want bread for sandwiches I do not uncover it to get a crisp crust. I want sandwich bread with a tender crust.

[@tmorgan7939]

Love when Meg does a how to video. She has a very comfortable style and gets all the key points clearly presented. The interactions with her daughter are the best.

[@kari-gs4eq]

Meg rather than rising in the bowl with a towel then transferring to parchment you can use the parchment paper in your rising bowl with the pretty side up. Pull out of your rising bowl, score, then into the DO.

[@kari-gs4eq]

@Chris Waters between the rising bowl and DO you can put the dough on the counter. Or put a handle on your blade. There's a special tool called a lame. I have even had success using a kitchen shears.

[@susan-almosta_farm8823]

I cannot believe you did this vlog!!! It's night here now and this afternoon when I was feeding my sourdough that I've had for a couple of years now, I was thinking to myself how I wished you would show us step by step how you were making your beautiful bread. AND here you are!!!! THANK YOU, THANK YOU, THANK YOU!!!!!! The absolute best explanation ever on how to make the bread taste more sour, which is what we like too.

[@sharonsandrich9659]

You amaze me with your cooking skills, raising your children, and your gentleness. Plus I learn and I saved the video for when I am ready to try it.

[@michellepowell5929]

I really LOVE y'alls daily vlogs. I'm really hoping y'all keep it going. It's very nice to see all the highs and struggles of homestead life. Thanks for all the cooking advice and recipes... hoping for a cook book from you. ♥️👍 Thanks for all your hard work. ♥️

[@soniaspangenberg8557]

Yeah, we really love the real.🥰

[@mama-at-home]

Yes for a book! In the style of Rooted, their family story/quick recap of their trailer journey/beginnings of homesteading - with lots of recipes!!

[@michellepowell5929]

@@mama-at-home can't wait! 👍♥️😊

[@chrismabry6726]

Do the cookbook! I need one for me and one for a gift for my sister.

[@radmilamiljanic5977]

My dear lady, the quantity of time and effort you put into a single loaf of bread daily is astonishing! And with a toddler and five boys!!!! I know, I know, the joy of all of them having it is the price in itself, but still admire your effort:)))

[@TheFamilyFarmstead]

I had no idea sourdough was so involved. You’re a saint for incorporating it into your already busy schedule.

[@auntielaura5]

There’s a reason bakers often name their sourdough - you are essentially adopting a baby animal. 🤣

[@dishomegarden1910]

Loved you comment "ignore the dirty stove, we actually live here". Loving the daily vlogs. Greetings from Sydney Australia 🇦🇺

[@arystaelia2957]

Bravo! This is an EXCELLENT tutorial. I've been making sourdough for a couple of years now, and have fully switched to making all of my family's bread products at home with long ferment recipes, and this is the most informative, clear, concise tutorial I've come across. I would only add a couple of things: 1. The ratio of flour to water when you feed your starter is by weight, not volume (this was implied by you measuring with a scale, but I just wanted to clarify for the super newbies out there...) I also prefer to eyeball things than measure, so I'll also let you know that that roughly equates to twice the volume of flour to water. I reuse the same container for my starter every time, and have found that if I'm just lazy about scraping out what I use in a recipe, what's left sticking to the sides is more than enough to get my next batch going. 2. The King Arthur Flour website has an excellent and simple to follow recipe for starting a starter from scratch. And as you're starting one, it'll feel like a waste, but you really do need to throw out the discard, as the starting process encourages good yeasts to outcompete yeasts and bacteria and molds and other little things that you don't want in your starter. After it's started, by all means keep the discard, as there are many many recipes out there that use it. 3. If you live at higher altitude, like I do, and have to change baking times and temps, and maybe even if you don't but just want to be absolutely sure your loaf got done in the center, use a thermometer. All breads like this are done when the center reaches 195-205 degrees F, hotter for a firmer crumb. Meg, thanks again for an excellent tutorial!

[@robinwhitlatch4497]

Is the discard the starter that was left over from what she put into the second clean jar, fed and did not use in the loaf of bread she made? I’m new at sourdough bread… use to make it when I was a kid 50+ years ago but can not remember the steps, receipe and all.

[@JordanJamesBatts]

I absolutely love you guys. Came here from Uncle Justin (go figure), stayed because we can't get enough. Keep up the amazing work!

[@mylittleruralhomestead]

I started my first sour dough starter two weeks ago and I'm having great success with it!! I love that I don't have to use yeast.

[@territn8871]

I'd love your recipe for making a starter!! I've never been successful in getting a starter going.

[@mylittleruralhomestead]

@@territn8871 It's posted on my channel. I've had it going for two weeks now.

[@02271953me]

@@territn8871I finally had success in making starter by placing my covered starter in the oven w just the oven light on, as a proofing box. Viola!! Steady warmth and draft free and not in my chilly kitchen was the perfect environment. I rise all of my breads under my oven light - just make certain to put a reminder note on the controls so you don't accidently turn the oven on. Good luck to you!!

[@barbaramix1683]

It gets the wild yeast from the air. I find that wild yeast has more flavor because it is not just a single strain.

[@WildOnesHomestead]

Standing in the kitchen making dinner. Glad to hear the notification bell so I have something to watch/listen to. 😊

[@private15]

Cutting hot bread and eating right away is a favorite memory from my childhood. My mom made all her own bread. Always the best. And we would eat with butter and fresh homemade jam. My mom was an awesome homesteader. Dad ran the orchard and made a great team and wonderful childhood. I miss them a lot.

[@YeshuaKingMessiah]

Sourdough needs to cool 2 hrs after baking or it’s gummy It’s worth it!

[@kathybottoms5459]

I was taught to use a wooden spoon to stir my starter instead of a metal spoon because I was killing my starter.after I started using the wooden spoon everything was good.

[@territn8871]

I've always heard that (use wooden spoon) but didn't know if it was true.

[@Beecozz7]

A metal spoon does not kill the starter anymore than a metal bowl, actually not at all. Stainless steel is the least reactive, stoneware or glass is the best if you are a purist. The dough does not stay in contact with the bowl long enough to react. Just saying.

[@jacquelineiversen5661]

That looks 🥰 perfect. Love your little helper by your side. Adorable!

[@rootsnurserycapecod4564]

I am so grateful and extremely happy that you guys are sharing every day, that makes my life. I love watching your family grow and learn thank you again.

[@sagessedantan]

Your little Buggy trying to imitate you, tapping on the bowl and saying "dough" with you is just the cutest thing I've ever seen 😭

[@annelisecase556]

Meg, you are a natural teacher. You get to the point without all the ramblings.

[@poplarcreekfarm19]

This video was SOOO helpful! I’m very new to sourdough and was so confused about everything. Thank you! Also I love “ignore the dirty stove we actually live here” y’all are so real.

[@ellendavis9940]

Thank you so much for a full demo. This is what I needed, and who says your not a pro? I learned more from you than I did the past site.

[@THardy.]

Variations for sourdough: 1. Add sunflower, pumpkin, sesame and poppy seeds to your dough. 2. Fresh rosemary and kalamata olives. 3. Green onions and cheese . . . Experiment! There are limitless combinations. LOVE this video. You did a fabulous job of thoroughly explaining the sourdough process. Thank you!

[@carlplath1]

I am an old scout and scout leader. I used an open fire. I had boys salivating around me. I started the bread the first day we started camp. Soup and sandwiches. Cast iron skillets were in use the next morning for bacon, eggs and biscuits. Lunch was a beef stew or spaghetti. Then came the sourdough followed by a stew in the same cast iron pot followed by upside down cake in the same pot. That many boys and Dads need a lot of food. After that that we had activities around the campfire and the boys gradually went to their bedrolls. After that the chaperones could also get a little sleep.

[@shadegarden7375]

Bugs said “dough”! She was also making the same hand motion as you were over the bowl of dough❤️

[@raffaellavitiello1762]

Thankyou Meg , so lovely to see anybody making bread , so conforting . I am 82 and l still do it , not as often but it is one 0f the things that make me feel l am alive . And sourdough is addictive , once you start you can do without and your family will love you for it . I do not misure anything anymore thou , but if it give you confidence it is good . Your little girl is so beautiful and she is learning from her Mamma , you have a beautiful family Shalom and be blessed , it is a pleasure watching you and your love ones

[@glendabyford8074]

Meg I am loving these videos. Today I made sourdough doughnuts for my husbands and the men at work!!! They were the best doughnuts ever!!! It took time and over night proofing but so worth it!

[@patriciahusk3428]

As far as I’m concerned, this is an amazing teaching video🧐. I’ve learned over the years that I do much better at watching a recipe come together verses just reading directions! Meg, thank you so much for making this awesome video😘. By the way, I love your apprentice💜!

[@hollyhayward956]

The explanation about the starter was super useful!

[@lisamadison2671]

YES!!!!

[@maryf3219]

Yes, it was. I haven't gotten more than 2-3 bakings out of my starter and then it dies. I think I know now what I have been doing wrong. I'm going to start all over and follow Meg's way.

[@SqueakyLouiseClean]

a hair tie...genius!

[@thenameofYeshua]

I loved the sourdough tutorial and although I've successfully made my own starters in the past, I definitely learned GREAT tips and tricks watching this! But, I must admit that my FAVORITE part of the video was watching Buggie. She was so adorable the way she copied your gestures and tried to say the things you were saying!

[@swissmiss2525]

My grandmother use to bake sourdough bread , pancakes, coffee cakes with her starter sour dough. All were delicious . The pancakes were so much thicker and delicious.

[@swissmiss2525]

You should call them and make them fix it at their cost. Or throw the company you hired under the bus with advertising how bad a company they are who they are and not to hire them!

[@sherriekemper1828]

This is a GREAT how-to. I have failed many attempts at sourdough but this looks do-able. Thanks

[@TheKellyGreen]

Thank you for this Meg! I had become completely convinced I was the only one who continuously failed at this. This was so needed!

[@DustyHeschl]

I tried starting a sourdough starter & failed. You gave me inspiration to try again. Your loaf looks so delicious. Your little girl is adorable and a wonderful helper! ☺

[@erin2535]

🤣🤣🤣 that background magic during the wrap up at the end - when Buggy touches the dough, feels it's hot, and blows on it to cool it down 😍😍😍

[@laurielyon1892]

I miss my sourdough!! Because of my old house and having some of the sourdough get down my drain, it made a mess in the plumbing so I can't make it anymore. I still love watching people create with it. One of the favorite things I used to make was English muffins. SO GOOD!

[@judyblaise1639]

I’m very careful about my sink with the sourdough starter. I scrap my bowl really well then take a paper towel to wipe out.

[@ssfoste]

Wow, Thanks Meg that was actually pretty intense, now I see why Ben was so wowed when you pull that bread out of the oven. Alot of work for you to do on a daily basis, I hope you are really enjoying you family and life and thank you and been for sharing.

[@ozarks_onna]

This was so incredibly helpful. Thanks so much!

[@kimmieguidry]

Just loving all the videos… and that Percy little girl being such a big help to you in the kitchen❤️

[@iartistdotme]

BIG TIP: Give little Missy Sunshine a wee bit of dough to play with while you are working it and a tiny bit of flour to work in. My Gramma always did this for me and it is one of my favorite memories of childhood with Gramma. She made homemade biscuits with every meal, 4 or 5 kinds of fresh veg, fried streak-o-lean for the biscuits and whatever meat. It was amazing but she did it everyday and anyone was welcome to stay and eat her meals. She was used to a huge family and couldn't help herself. I had my own special area to roll the dough, sprinkle the flour, and cut it and put it on a little plastic plate to cook it in my pretend oven. My doll and I pretended to smear honey, butter, and fried fat on top. Nothing was tastier than my own bread - LOL. Hey, Ben needs to make a tiny wooden stove for her this Christmas! or maybe the boys!

[@lisastrand6764]

Thank you for this simple how to, I literally just fed my first ever sourdough starter today then saw your video, yay! I feel more confident already!

[@faithrada]

"We actually live here" LOL... You are SO adorable! Love you guys. 🤗

[@pamelaremme38]

True sour dough has to ferment for the full taste of sourdough for 14 days. You can use it after 9 days but not as tasty. What Meg is working with is an already fermented sourdough. This is when you can give people some starter. Josh Weisman is a PRO at Sourdough. He is on you tube. Not to take away from Meg. She is giving a great lesson on HOW to use your sour dough and feed it. What I have learned (trial and error) Use a scale and feed equal parts flour (non bleached) and water.

[@TXNLaurenMcN]

That was so much fun to watch! Makes me wish I was eating regular bread still, but I'm satisfied with what I've chosen. (Keto. 4 years.) ~ My friend Mary has a sourdough starter that's 45 years old! It's always in the kitchen window when I go see her. Naive me, I asked her how on earth she's used all that it made over the 45 years and she laughed and said, "Just because you have it doesn't mean you have to make bread out of all of it." Duh. lol. ~ The most I've ever made at one time was 15 loaves of three different kinds of bread in one night. We had a "hoe down" and invited all our friends to come play music, dance, and sing... and harvest the 1 acre garden we had. Ever hear of Anadama Bread? you'll have to look that up and make it sometime. It was my favorite out of the three.

[@sassyannie6292]

We love seeing y'all everyday!! What a blessing you are! Thank you for showing us how you do this. I am confused too and having difficulty starting sourdough. You have inspired me to try again. Blessings!

[@RockyRacoon123]

Yumm! I love making sourdough & artesian breads in my dutch oven! One little tip I use is instead of the last rise in a floured towel, I use parchment paper in the bowl. Then lift the whole thing into the dutch oven. Love you guys! You are an inspiration to everyone!!! 👍❤️

[@markkristynichols845]

Oooh this is ME to a T, NEWBIE at 54 🤣 who killed her first and had not tried again 😬. So thanks ahead of time… as I prepare to watch! ❤️y’all, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸

[@heatherk8931]

MEG, several great hints right up front. I always wondered 'when' to make bread as well. Thanks for the explanation. Lol, THE POTATOES! The bread in the crunchy parchment looks fancy frenchy. Baby Buggie is soooo precious ❣

[@lisaholt3627]

I got my first starter from Whispering Willow Farm. I hope mine turns out as well as yours. It looks delicious. I love the smell of fresh baked bread. Little Buggie makes the videos so sweet. Can't believe how much she has grown.

[@fionagrows1848]

That is an epic loaf of bread! I’ve tried an failed with sourdough a few times but when I see the lengthy process you went through to create that masterpiece I can see why. It’s a lot of time and work for a loaf of bread....but I think I’m going to have to give it another try! I just wonder how significant the quality of the starter is to the finished product. Lovely video, well done!

[@DebiRumsey]

Finally! Someone explaining in a way I can actually understand! Thank you! Everyone else I’ve watched makes it sound so intimidating lol!

[@belieftransformation]

Great vlog; thanks! I’ve been baking lots of things with my 2 year rye starter (gifted from a friend) but hadn’t used all white flour, so I may convert part of my starter to white flour. I have portioned some off & done whole wheat with white flour. There are wonderful sourdough discard groups on Facebook that give recipes for many bread baking ideas, like bagels, cinnamon buns, cheese rolls, crackers & donuts, etc. I’ve tried many with basic dough recipes. When I don’t want to bake for awhile, I let the starter rest in my fridge (fed weekly) & feed twice at room temp. before baking again. To handle the dough easily, wet your fingers to stretch & fold, then you don’t need flour to shape; a small amount of water on your bench will keep it from sticking, too. I love your baking/cooking vlogs that encourage this grandma to try new ideas! 🤗❤️🇨🇦

[@SewFrancine6120]

Meg, please don’t doubt your ability to share your knowledge. It’s in its purest form of woman sharing to other women (& men) how to help our families eat and survive. Keep going Meg your incredible.

[@cherylanderson3340]

That loaf you're making is so beautiful. This is tempting me to make some too. I am now regretting that I haven't cooked bread in years. My favorite bread to make is the Swedish light Rye called Limpa. It's nearly irresistible to me when still a bit hot, with an organic, sweet, salt free butter. The tender bread is flavored with grated orange peels & seeds...fennel I think. A toasted sesame might be nice too, but not traditional. You could add a bit of honey once in a while. When mixing flour with a liquid, consider adding the liquid gradually, instead of all at once. With less liquid, I can gather up the dry flour more quickly with the ball of dough before adding in the rest of the liquid. I like that in the beginning, there's less liquid in the bowl, so it not as messy. After kneading the dough ball just a bit, all the flour is incorporated & my fingers aren't covered in sticky dough. Then I add in & lightly knead as I add the rest of the water to get the right consistency. There's no flour on my hands or in the bowl at or near the end, to either try to incorporate, or decide to just toss the bowl in the sink with residual flour in it & need to go take a few minutes to remove & then wash the sticky, wet flour off my hands before proceeding. It makes a lot of difference in the experience, to me, but the bread would come out the same either way. Thanks for explaining things. I've never made a Sour Dough loaf.

[@Solace40FarmAFutureAHomestead]

This is so helpful! I have struggled with my sourdough for a while. So appreciate this. I think it’s great to see the successes of someone who is just figuring it out as well. Your areas of question were the same as I have! Sometimes when you’re learning from those who have been doing it for a longtime, they forget the simple questions they had when they were first starting!

[@8EACRESHOMESTEAD]

We love sourdough bread----when you get success... your heart jumps for joy!

[@ktsls82]

LOVE this vlog!! It's so fun seeing more of you again Meg!! You are a HUGE inspiration!!

[@plot10homestead58]

I've been offered a starter but I'm determined to make my own. It just won't seem like 'my' sourdough until I master the entire process 😂 I'm following the recipe and process of another homesteader who makes the most beautiful starter and uses it to create everything imaginable.

[@josephridino5538]

Good looking loaf. You need to name your starter. I started a new starter in April 2020. His name is Joey. Nearly two years old and going strong. You will get better flavor from your starter as it ages and it also becomes stronger. I have a back up for Joey. I spread some starter very thin on parchment paper and let it dry. I broke it into pieces and put it in an air tight container to be rehydrated and brought back to life if my main starter had an issue and died. Has not happened and hopefully never will. Your loaves look great. Love your channel

[@juanitahaleyfrizzell2191]

I've been making sourdough bread and starters for about 30 years. It always amazes me how many different techniques people create to come up with basically the same wonderful sourdough bread. That's how you learn how to become an amazing cook like Megan. 🍞 Tip: I always use a sifter and sift my dry ingredients together and that's my secret for making the finest sourdough bread ever! Bon Appétit. 👩‍🍳

[@loisdavis1682]

I love how you work with your daughter. She is so cute.

[@deborahwhite9331]

Hey Meg, Looks great. I live in California, High Desert area. I find that if I place a milk jar (gallon) with one cup water and one cup flour and let it sit for a day or two then feed it another cup of flour and water it will get started and make my starter. The longer I can let it sit with a paper towel on top will help it get sour. We found that my husband can eat pancakes made with the sourdough where he can't eat regular ones. His recipe was handed down from a family friend and it works extremely well. We make a large batch for a family of 6 and it usually does not have much leftovers, dogs always get the first one and the last. Mike's Sourdough Pancake Recipe: * 2 cups sourdough starter after it has been fed the night before. * 1 egg large * 1/2 cup milk * 1 tablespoon oil * 1/2 teaspoon salt * 2 heaping tablespoons sugar i Beat in a very large bowl as it almost doubles in size with the next ingredient. * 1 teaspoon baking soda Whip it all with a whisk and it doubles in size. We use a pouring spout, four cup, measuring bowl and pour into the cast iron skillet coated with butter. Usually the first one crumbles up and we feed it to the dogs. Then the pan is set and we just keep making the pancakes. They are thin and good. My problem here in the High Desert the heat gets too much and I will forget to feed it regularly or it just goes bad on me. My fault and I do change jars often, until I forget. My aunt came to visit and threw it out once. She had no idea what it was. Those are my ways to use starter and make it. Love your channel!!!! Happy eating.

[@nellcovington4001]

Once again, Buggy is making me smile and warming my heart!☺☺

[@territn8871]

Now if only I could get some sourdough started! Your bread looks so tasty and you explained the different steps very well. I will be checking the website and perhaps it may even have a recipe to make starter. Your little apprentice helps it become a better bread though!😘

[@auntielaura5]

There’s a homesteader selling their starter, which they call “Otis”. I’m so sorry, I can’t remember the name but some canny searches should bring it to.

[@natalienicole8012]

Whispering Willow Farm is selling their starter, Otis. And Melissa K. Norris has sourdough instructions somewhere as well! I followed her instructions to make my starter

[@territn8871]

@@natalienicole8012 Thank you very much! I will check their blog and see if she's still selling starter!!!!

[@stephaniewilson3955]

I have made bread, on and off, for decades. Your 'stretch and fold' has removed the one thing that put me off, ie the kneading. Thank you!

[@christinaanderson27]

Thank you, thank you, thank you! I have been putting a lid on sour dough and not much of a rise...I watch your video last night and put paper towel with rubber band and my sour dough almost tripled in size...you are a life saver!!!

[@frugaldeb]

Love watching some older videos for my Hollar Family fix lol❤

[@tommielourogers4327]

THANK YOU!!! I didn’t know when to feed it and where it should be in it’s rise and fall, and in relationship to when I am making the bread. This is going to make a huge difference in changing my in-eatable bricks into eatable bread.

[@wendyhall8834]

Meg I am really enjoying the daily blogs! I love how little Buggy is always at your side, she will be baking sourdough herself in just a few years and have her own show and cookbook! That bread looks AMAZING! Great job! I'm always encouraged by what you folks are doing! You are consistent with how you work with and teach your kids and that will give them confidence in what you know and they will apply it to there lives! They are sponges who watch all that you do and will be well prepared adults some day to tackle any task or hurdle thrown at them! Keep on keepin on! I also would love to see a cookbook available some day! God Bless!!

[@debbiemoore9104]

Wow Meg! You have made this doable! I’ve been trying to gather the courage to do this for a couple of months now. I have made a starter out of flour and water that actually floats. So I know it’s ready. Thanks for simplifying this! I loved that you didn’t use any specialty tools. Mostly, tho, I absolutely loved your precious helper!

[@StoneKathryn]

Thanks so much for this Meg! That was so helpful to see how you do it from start to finish. It looks amazing and I didn't know about changing bottles to fed your starter and I heard people say that but I really didn't know what that meant. It makes a lot of sense the way you do it. I like the sour taste too so thanks for the tip about using it when it starts to go back down from it's rising. This makes so much sense since I've never seen people make sourdough bread before. Thanks again!

[@karenandriancontainergardening]

Hi Meg. I am not a baker and rarely bakes, unless I open it, premade, and just stick it into the oven, so, I love watching your baking, and understanding what you are talking about. Yes, mommy is teaching me how to bake! Yes, we can see it stretching. A floured towel is a new one, for me. Nothing wrong with a dirty stove since it is real life not staged. Meg, that looks really good. Thank you for the lesson, and for making it so simple. Enjoy and you and your family, take care.

[@gloriatwiggs467]

Thank you Darlin girl. I actually read all the comments tonight, Women really do need other sisters in their lives, We learn from each other. Sending love from South Louisiana and prayers so often for your family.

[@diannemiller4754]

I'm still learning how to make Sourdough bread. I trying to get a perfect whole wheat bread. Getting closer. Your bread is looking better every time you make it. 😋

[@YeshuaKingMessiah]

I used about 2/3rds wholewheat It was wonderful, nice ears (I just scored it as a cross)

[@robinwhitlatch4497]

The bread looks so good. I can imagine what the house smells like, love the smell of sourdough bread or any bread baking. One thing I really miss from my childhood on the family farm is fresh warm bread with home made butter made from my cows milk… nothing better!!

[@wilmablacburn8412]

Buggie is so cute... as little as she is... she wants to participate in the cooking... so cute!

[@AuntieEm294]

Sourdough is such a magical process. I remember learning, and this is the process I use, too. Did you mist the dough before you put the lid on it? That gives great oven-spring and makes the crust wonderful. For the "waste" starter, put it in your pizza dough mix or pancakes instead of the other leaveners you've been using - or with them for an interesting variation. Especially pizza dough!

[@armyrabb1]

I’ve got a starter that’s been going for about 50 years. There have been times that I’ve completely forgotten about it for months at a time. It got shoved to the back of the fridge and there it sat. Don’t get me wrong, I’d clean out the fridge, but say “Oh yeah, got to check on that.” I finally pulled it out and it had literally, one inch of mold on top. I peeled it off, recovered some of the “dough” and nursed it back to health. I recently learned of another yeast free, sugar free technique from Pasta Grammar. It was very successful and now I’ve now blended the two and will be using the new technique to refresh from now on.

[@DarleneDeSilva]

You are amazing Meg. You remind me of my daughter who missed the life you are living that is so wholesome, works so nice when you and your partner are on the same page. Love you guys.

[@mriojas88]

Meg... Thank you so much for breaking it down the way you did. I've been doing it for about two months but I see where I'm making mistakes. So... Great delivery in explaining.. The loaf was gorgeous! ❤️ Michelle... Not to far in Highlands

[@Beckaboo1982]

Little secret of the French...place a ice cube under the parchment once you set the dough in the Dutch oven. Cover then put in the oven like normal...the moisture sets that crackle crust really really well.

[@user-is6gn2lw5t]

New Cooking term. " When I remember to come deal with it" My kind of cooking show. 😎😎. As a Chef, I'm going to use that at work. LOL My pasta-O is at 12, how long, ! Me, " When I remember to come deal with it". I'm crying. Love your, sous chef. very vocal and hands on. Good qualities to have in a assistant.

[@memecats5698]

Growing up in California there’s nothing more that I loved then San Francisco sourdough bread and Land O Lakes butter. Since I moved to Kansas and then eventually to Missouri for my retirement they just don’t have good sourdough bread here and I missed it but unfortunately now I don’t eat bread anymore but I still miss the sourdough the most. You made it look so easy and you were great at explaining everything and it makes a lot more sense now.

[@theblacksheepshomestead4428]

Such a great video, I have been struggling with my sourdough for over a week to make bread, and this helped me immensely!!!

[@donnacochran3335]

You guys know you are spoiling us right? I actually thought gosh I haven't heard my notifications go off yet... I look forward to seeing your videos. Then I realized it was Saturday... such a let down them I get home and ding, IT'S YOU MAKING SOURDOUGH! I've got to try to find the video of your rolls, pizza crust and regular loaf bread recipe. I'm dying to try it! Thank you so much for taking us along on your families journey, it's a great escape from reality sometimes. It allows us to dream and think that just maybe one day we too could have our own place and you have already imparted so much first hand knowledge to us. Thank you for investing in us. I hope you have a great weekend.

[@LosingDrea]

I would love some of your bread Meg. Looks soooo good and you' re such a good teacher. Loving the daily vlogs and buggy AKA sis there as momma's lil helper and SD Bread Baking Mascot. Also love how you said you sometimes will cook something like Potatoes as some of us seen LOL

[@nancymweasel6561]

Great video. Thank you for showing how to do this without a lot of electronic devices. We have lost our knowledge of (literally) hands on. I love how sweet baby girl is mimicking you and your hand gestures.

[@kelliebaranowski]

This is hands down the most helpful video on sourdough I’ve seen. I’ve felt completely lost and dumb….this is what I needed. Thank you!!!

[@happyfeetacres3397]

Thought I share another method which enables you to build your own sourdough recipe.. it’s using percentages, which I use often.. I’ve been making sourdough bread for over 5 years.. first, get the idea of a total flour you want to use eg 300g. Then from this total value decide how much levain you want to use for eg 20% or the hydration which is another word for amount of water you want say 70%.. so calculate that into grams meaning 70% of total amount of flour will give you 210g of water. This method normally used by sourdough bakers and it works well if you want to adventure on building your own sourdough recipe using other flours.

[@soniaspangenberg8557]

Thanks, Meg. I think I've finally figured out why I have so much trouble with sourdough! I don't have a cute little helper yet. I'm waiting for that grandbaby! Your method is so much less complicated than the recipes that I have tried. Maybe the KISS (keep it simple stupid) method is the trick. I ordered an Azure sourdough started and will give it a try now.

[@TalkingThreadsMedia]

Suspect there are quite a few of us who automatically hit the Like button👍... and THEN proceed to watch the video. I’ll send you a copy of some sourdough recipes I’ve collected over the years. Best wishes from Kate in Olympia, WA - 3/12/2022..