Step By Step Sourdough Recipe - The Sourdough Series Ep 3

[@junepalk3482]

I’ve had more sour dough disasters than I care to remember. This lesson is fantastic and faultless! If you do everything Edd says you will have baked the perfect loaf. I did! Thank you so much.

[@janearchutowska]

This is the most clear and concise instructions I've come across, and what's more a beautiful sourdough to show for it. Will be using this again and again

[@tribecayeah]

Finally!! An excellent and clear step by step guide! Thank you Edd. Will there be the episode about the discard?

[@gamzekayra3724]

I have been making my sourdough bread for almost 2 years. I thought I was doing kinda ok, Until I find this recipe. The biggest, fluffiest loaf of mine using your recipe is in the oven and makes me so happy. It's the most accurate recipe with lots of useful tricks. Thank you for sharing such an amazing recipe with all needed tips. Great job!

[@devinejuly]

My absolute favourite video on the subject! I'm coming back to it regularly when I fell astray. You really helped me make the perfect loaf! Thank you!

[@debieastman]

Thank you, thank you! YAY, so pleased to have finally found a clear and concise step by step to making sourdough. I have watched/read so many tutorials, it's surprising how many have crucial information missing. So glad to have found your videos....it all makes sense now!! Thank you for sharing, it's very much appreciated.

[@mamagoyas3896]

superb set of classes..thank you

[@kimcko]

This and your schedule on your site are amazing! Loaf just came out of the oven and it was so much easier than the last time I did it (granted I did it mid-week last time which was silly). Appreciate the detail you went into with this series. Used the discarded starter to make banana pancakes and banana bread, but can't wait for your final video to see what else I can do with it!

[@TheBoyWhoBakes]

Kimberly Konnoth so glad you enjoyed the recipe 🙌🏻

[@serenafreeman1571]

I baked off my first sourdough loaf this morning and it has come out really well. I'm definitely going to be making another loaf soon. Thank you for such a great and informative video!

[@TheQKatie]

Edd this is such a great step-by-step breakdown!!

[@TheBoyWhoBakes]

Thaaaanks! Have become totally obsessed over the last few months

[@AlexanderAMY]

@@TheBoyWhoBakes loving your videos and the sourdough ones and well explained and easy to understand compared to other bakers. And yes plastic scrapers will be your best kitchen tool when baking bread. I have about 7 of them lol x

[@TheBoyWhoBakes]

rebecca seal thanks Rebecca, hope you’re well! My collection of scrapers is always growing 😂

[@julianhaswell9686]

Late to the sourdough party but by following your guide, I've baked my first loaf and it's good, really good. Lots of rise and oven spring - wont' last long in my house!

[@TheBoyWhoBakes]

That’s great! Glad you’ve been successful

[@didifutures]

Great series. I am in the process of starting my very first sourdough. Yikes...This has been very helpful-Thank you Edd.

[@RecetasMaricel]

How easy the preparation seems. Good recipe! 😃

[@botheredwithknots-Sandra]

Fantastic series! Really enjoyed it. Can't wait to see what you do with the extra bits. Well done!

[@lulwakuwait]

I learned a lot from your series 💕 thank you so much 💕 I really wish you make an episode on how to make sourdough pizza 🍕 😋

[@allenhile4272]

Excellent video. Very helpful. I prefer and recommend a Danish whisk for mixing. Effective and much cleaner. Thanks!

[@jimjen7801]

I appreciate your nice clear instructions. I’ve converted your deg C instructions into gas marks for my oven. If you feel you could include gas mark details in future videos, that would be nice. I have assumed the total cooking time is 40-45 minutes, am I right? This is my first go at sourdough bread, so I guess I will find out soon. Overall a brilliant KZbin.

[@chirepublic7115]

I must say, you have the best tutorial i’ve seen all week 👏👏👏thank you for sharing ☺️

[@TheBoyWhoBakes]

Wow, thank you!

[@jimjen7801]

A very good clear video. Thank you. Can you do a video for wholemeal sourdough bread and one for wholemeal with added seeds? If you could that would be great.

[@hollyuni4484]

This is great. Could you link the episode about the sourdough discard? I can't seem to find it. Can't wait to start baking soon!

[@johnnykempo]

Thanks for a very clear set of videos. Got my starter going and looking good. Fingers crossed for the loaf. I can't find the video you promised about using the waste starter...?

[@inbtweene2967]

Thank you so much.... I'm determined to make a sourdough loaf and I'm sure I will now thanks to your excellent tutorial. You make it so doable. 💖

[@higheight]

Thank so much for this guide. I'm a complete noob at this and after 2 failed attempts at starters, your method finally worked for me. I'm making my first loaf and it's all gone to plan up until the shaping stage. My dough seems way too wet to shape still. Any tips?

[@marcellabalasis3989]

Hi! That is one great looking loaf! 👌 I'll be doing your technique to make my next loaf which is a little different than what I've been doing so far. When I autolyse I add the levain flour and water. I let it sit for 45 min. then I add the salt. I see that you don't add the levain during autolyse. Is there a benefit to that? Also, I would like to ask about my starter. I only feed it once after I take it out of the fridge the day I bake, and it triples in bulk after 4-6 hours, it's always very active, must I feed it 2-3 times before I bake?

[@about.taropudding]

Awesome episode, loved it!

[@kicksey]

When you say leave it in the oven for 45 minutes is that total time in the over or in addition to the 25 minutes covered?

[@lynneahern5029]

Fantastic instructions - what size banneton did you use please ?

[@markas5]

Wonderful

[@BN-nu2kw]

Hey Edd - I'd be doing a Happy Dance with sourdough bread looking like that! I can only imagine how good it smells when fresh out of the oven. I'm not sure I'll ever make this, given its rather involved and bread ain't my forte, yet I am very curious to see how you might use such beautiful looking bread for open-faced bruschetta or Scandinavian sandwich combos? Hint Hint :-) Have a good weekend. cheers

[@TheBoyWhoBakes]

B N definitely worth giving a go one day!

[@lauralong6695]

Thanks 🙏. I watch this vid weekly.

[@TheBoyWhoBakes]

Glad it’s helpful 🙌🏻

[@illya0094]

Hello. After I added salt and water, how long should I rest my dough before I proceed to stretch and fold?

[@bryanwoodward1822]

I don't think there is any exact time, just rest it for 20 mins or so and then start the stretch and fold every 30 mins or so..

[@philtarran5308]

My bread prefers not to rise as much as your's. I get a reasonably open texture but the slash refuses to open it merely ooses, so no ear. Is there an obvious fault? I bulk fermented for 6 hours, looked perfect if a bit sticky. Should I have left it for longer?

[@klaraklaro]

Thank you for this recipe! Pls helo me-can I slow down the (bulk) fermentation by popping the dough in the fridge? I'm not gonna be at home for a couple of hours and I'd like to get round to it when I'm back.

[@charlesgunter2935]

I have learned a lot from the series but my dough always turns out sloppy. So much so, I can't even slash the top. It tastes good and has a nice structure. I measure carefully but still the same. Should I reduce the amount of water (currently using 75%)?

[@vickywb8284]

What size is your lodge Dutch oven? Thanks

[@beeswax888]

Hi there Ed - hope you’re well. I’m wondering if you could help me with the recipe you shown on QVC for the Tahini Bundt cake please? It was another reason that I went ahead & bought the Kitchen Aid at the time! Lol

[@SerenArnaout-x7l]

I did all your steps but it didn’t rise but rather grew wider. What can the cause be?

[@katiebarlow2093]

Is there an alternative to using an iron pot? I don’t have one! Has anyone tried just using a baking tray or will that not work?

[@marcopoll-o]

Hey Ed! Great videos! Sorry if I missed it, but during the bulk fermentation, how much salt was that you used? Many thanks from Australia.

[@TheBoyWhoBakes]

Marco Cappiello full written recipe with all the ingredients is linked in the description box :)

[@diannecupid8386]

THANK YOU! THANK YOU, THANK YOU!!! This is my best sourdough E.V.E.R. Will post pics on insta!!👌👌👌👌👌

[@TheBoyWhoBakes]

Dianne Samlalsingh I’m so happy you loved the recipe! Makes me very happy

[@akay724]

Just followed this series but can’t find the one that mentions how you use the discard starter for various recipes .

[@TheBoyWhoBakes]

took me a while but its up now and there is also a bonus discard video on my website for banana bread muffins

[@EmoExpression]

Where have you been? ):

[@NichiFi]

When you take the started out of the fridge and you feed it do I have to discard all but 25gr? Thank you

[@TheBoyWhoBakes]

That’s correct yes

[@teriblouin4413]

Thanks for walking me through my fi. Loaf today

[@mjt2515]

How much salt?

[@kruakhunjane]

Thank you

[@wlteng8106]

Hello Ed, what’s the reason of using the top part of the starter when building our levain? Thanks!

[@TheBoyWhoBakes]

wl teng it’s not the top part it’s when the starter is fully risen, so the top of its rising schedule

[@wlteng8106]

The Boy Who Bakes Oh! Thank you Ed!

[@corteltube]

On the lavain ...did you say ml or gram water?

[@TheBoyWhoBakes]

Water actually weighs the same as it’s volume so ml and grams are the same 👍

[@corteltube]

Thanks...

[@TheFlipperache]

Mine ended up flat today. I think I have miss timed the starter

[@alxxxx70]

Hi Ed is there is any chance you will do the sourdough bread using KitchenAid or Kenwood mixer I have bought but I don't get any luck with my bread using them

[@TheBoyWhoBakes]

Al A you can use this recipe, once everything is mixed in and your ready to do the bulk ferment you can knead it for 10-15 mins in the mixer and then set aside to ferment as in the recipe

[@alxxxx70]

@@TheBoyWhoBakes thanks ed, will give it ago

[@wendyharris4523]

Lovy tutorial, I couldn't see how much salt to use in this recipe

[@kb9137]

In the link to the recipe it says 10g salt

[@fleursdesel]

Please show us how to make pretzels !!

[@louisehigh3788]

How much salt do I add...?! 🤦🏼‍♀️

[@reneehewitt5670]

yummy

[@afrozee85]

Great video. However I have a question. Why build a levain ? Why can’t one just use the actual starter? It’s so confusing 😂

[@TheBoyWhoBakes]

afrozee85 if you’re able to time it right then for sure use your starter instead of the levain. I quite often do that but I find for people starting out having their starter at its peak in time to make a loaf is tricky so building a levain means the schedule is easier to follow than using a starter past it’s peak

[@beeswax888]

Hello anybody there! I NEED the tahini bundt recipe like yesterday Mr Kimber🙏🏾😅

[@TheBoyWhoBakes]

Bees Wax www.google.co.uk/amp/s/www.olivemagazine.com/recipes/baking-and-desserts/chocolate-and-tahini-bundt/amp/

[@beeswax888]

The Boy Who Bakes Oh. My. Goodness! 🥰😘🥰😘🥳🥳🥳

[@yuna271espacefantasy]

Hi ! Thanks a lot for this guide :) where did you buy your cast iron pan with the lid? It looks great

[@TheBoyWhoBakes]

Lauriane D. Hey, it’s called a lodge combo cooker, they’re pretty easy to get hold of online. The size I like is the 3.2 quart version

[@yuna271espacefantasy]

The Boy Who Bakes thank you so much !

[@slavkago6623]

How much salt to use?