Laid Back Sourdough Bread (Start to finish process) | Kitchen VLOG

[@caitlynlong8914]

Excuse me, WHY is Ben almost as tall as you 😭😭 I’ve been watching you guys since he was 3! Thank you so much for all the content you bring us! This video came just at the right time for us ❤️

[@The_Farmers_Table]

I tell these kids all the time I can’t believe their audacity growing up so fast 😂

[@sherrybacon8041]

Me too!!! ​@@The_Farmers_Table

[@lisakayeradio]

The past couple of weeks I have been digging thru your videos trying to find a sourdough demo for my starter. "Oh come ON..She HAS to have one!!" Lol. You must have heard me! 😂 Thank you, Jess!!

[@danagreen9264]

Ya I remember that little guy trimming the grass with scissors he has always been a big help 🥰🥰🥰❤️

[@jeangreene7964]

I was looking for the covers for the bowls. Did I miss a link.

[@socorromolina-sm9vy]

I like your method on recipe thought process on things! The realistic baker/chef isnt going for an award winning anything! Feed u + family is good enough for me too!!🙃

[@The_Farmers_Table]

That’s exactly right!! No need for fluff, just real food for real people.

[@wheaties1435]

Last time I made SD bread I just used a 9x5 loaf pan for sand which bread…I just looked it up online…it turned out beautifully… nice encouragement,Jess….

[@vonniemerriam974]

Happy birthday, Darling Girl!!! 39 looks maaaahvelous on you!❤

[@stephanieg5195]

HAPPY BIRTHDAY JESS!🎂👏🎈

[@Kim-lg5sd]

Love you guys. Thank you.

[@katiez5660]

Ditto

[@katiez5660]

Paul Hollywood a well known baker and celebrity in England uses cold water. He says the cold has a longer fermentation. I only do it with yeasted bread. I like less sour sourdough.

[@SageandStoneHomestead]

You're so right, there's a million right ways to do it. We ditched the scale this past year and have been LOVING an ultra laid-back approach!

[@AllegraRiley]

Thank you for this wonderfully permissive demonstration of sourdough bread making!!!I I started out being “precise” making sourdough and have ended up being SO casual about the whole thing once I missed my precise target and my bread turned out great anyway. I find sourdough bread, pizza dough, and focaccia ridiculously forgiving. My husband is my warm bread tester. And oh yeah, sliced sourdough freezes beautifully snd makes great toast and sandwiches. What a great vlog.

[@journeytohomestead527]

Every time I ask the Lord a specific question, he always answers in my sister Jess' voice lol. I love it. Thank you so much for teaching me and everyone. Thank you for listening to the Lord.

[@devinfarrelly3768]

Thank-you for pointing out that perfectly serviceable is all that’s needed so often. Love your approach !

[@silver_threads]

I sort of learned there was a lot more flexibility in this process as I went along on my journey the last couple of years. Some teachers were so stringent I kept getting freaked out when I had a fail...but I kept on. I love your encouragement, making this baking relaxing and productive but not a time taskmaster. I think I might need a bigger dutch oven, though. Blessings, Marie

[@dianekreider2684]

I never thought to stretch and fold IN the bowl! I always take it out and make a huge mess. 🤦🏻‍♀️ Thanks Jess, I always learn something!

[@Arcticdi]

FINALLY - a method I can commit too. I have had starter (keeping it fed) for 2 years and just too overwhelmed to even try it. Thank you for keeping it simple.

[@dmbfan19711]

Happpppy birthday Jess!!! Your birthday falls in between 2 of my closest friends. Donna 15th/ Kristin 17th. Have a beautiful day filled with lots of love and joy!🎉🎉🎉❤❤❤❤❤

[@robingreany899]

That was great. Love making sourdough bread just hate all the waiting between each section. Hearts and Flowers coming your way. ❤️💐

[@sharylwhittington9203]

I’m so so glad to see sourdough content! THANK YoU!!!!!

[@juliamoore8121]

Happy birthday Jess.. From Cottonwood, California Your a blessing ❤

[@reginapurvis3890]

I listen from cottonwood too! Small world. Happy birthday, Jess!

[@lindawoody8501]

Benjamin was right! The entire video plus the bread = ten of ten. Thanks for the simple version. I have a gluten sensitivity so glad to know this.

[@nonishearer4126]

That bread is BEAUTIFUL!!! I love sourdough bread. There is nothing like sourdough cornbread or biscuits.

[@heidiDonato]

love sourdough have kept mine alive for seven years now

[@daleservidio2034]

Bread looks beautiful Jess! I’ve attempted 3 times already. Bread was sooo dense. I will try again after the holidays 🍞

[@simily711]

The timing of this video is perfect! I started my first sourdough starter last week and it’s finally ready. I’ve been trying to find a good loaf recipe, but every one I’ve found just leaves me overwhelmed! Thank you for simplifying the process for those of us who, like you, aren’t looking to win awards and just want to feed their families! I’m going to give it a whirl tonight when I get home from work!

[@jenniferapplin5605]

Appreciate your insight on the process especially when it comes to when you do each step and work it into your schedule!

[@maryannnugent2985]

I just made first loaf for this year. Couldn’t get my starter developed for a long time, but all of a sudden it took off. I now will dry my starter and save in case I quit or neglect it and won’t have to start over from scratch. My method is more like yours and I decided not to stress about it anymore. If your starter is good it will turn out fine. Thanks for sharing your process!

[@resaunders26]

Ezra is sharp as a tack!! He makes an excellent Professional Judge!!

[@MargieBenson-dv9ek]

Happy Birthday Jess, boys are so handsome. Thank you ❤❤❤

[@janeyc9325]

Yes! Thank you! You did a great job at making this seem much simpler ❤

[@GrowCookPreserveWithKellyDawn]

I have not been in the mood recently to fire up my starter again, but now you've got me salivating!!

[@jillsarcasmo]

Sometimes the best way to get the thing done, is the way that will get it done. Perfect is for magazines.

[@Romans828girl]

This is life advice right here.

[@GeorgiasGarden]

“I address the bread” 😂 Can I just say I know exactly the meaning behind that statement.😂😂

[@tdleitch]

What perfect timing! I have killed three starters and failed many many many times at baking sourdough. I just ordered another dried starter. By watching this video I just realized my mistake. I over kneed them! Can’t wait to try again. Thanks Jess!

[@phyllisgabourel7506]

Happy Birthday to Jess ! I enjoyed watching you make sourdough bread and it gives me the confidence to try and make one!

[@samanthahoos9827]

❤I made sourdough scones for coworkers as gifts this year. So versatile! 😊

[@DrinknStitch]

17:28 "blank in the oven" Are you saying without anything on it? Mine LIVES in the oven on the 2nd shelf beneath everything I cook. I find it helps to regulate the temp. It is probably 10 years old now.

[@BecomingaGreenstalker]

I live on the edge! Love this! It tends to make baking a lil more fun!😂

[@hannahradziak136]

Thank you Jess! You inspired me to pick sourdough back up. I gave up on it last year after multiple failed attempts. Your laid back approach is exactly what I needed!

[@belieftransformation]

Wonderful teaching; I’ve been making a sourdough discard loaf with eggs & milk & it’s always dense but tasty. I do like the basic white flour loaf for the chewy texture & taste. I’m still learning & trying many recipes. Thanks & bless everyone 🤗🇨🇦🌻

[@TamaraMansfieldbookworm]

Yayyyy more sourdough cooking! Jess you have been such an inspiration and a teacher to me! I remember another video you did on the R&R channel back in AK and I wanted to start so bad. I FINALLY started this year!! And you’re so right! It’s like …I don’t need perfection or to win awards, I just want some bread!! lol Happy Birthday beautiful human!! And thank you for all that you do 💜🎂🎉🎁

[@kaitlynbeans6133]

Was baking my fist ever sourdough loaf when I saw this was posted 😂

[@mayhmmaydn]

Your preciousness is growing in so lovely!! Mine is like scattered tinsel. (Silver hair)

[@LearningCurveAcres]

I'm just starting to grow my first starter, so this is perfect timing. Thank you so much 💓

[@tamararobinson2069]

Beautiful!!! Thank You❤ Your boys are so Adorable - I bet they could be outside and you put hot bread in an open window & it would call them in 😁

[@home_edventure]

Happy Birthday from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@amysvob3066]

Thanks Jess for presenting this in a simple manner. I'll share it with friends who are just getting started.

[@kell5931]

Happy Birthday Jess!!

[@marygrott8095]

Happy birthday, Jess!!

[@debbybrady1246]

Since it’s getting a bit cooler here in Texas Gulf Coast area, I’m going to start baking again.

[@tommielourogers4327]

What handsome young men your sons are becoming. That suit is stunning!!! I really wish I could have reached through my screen and grabbed that loaf of bread. It looks sooo good!😊

[@thedirtprincess3293]

Beautiful bread! Ben Starr helped me losemy fear of it but Im still a beginner. My crust is thicker and tougher than yours looks. I want to work on that part. Ezra looks so handsome in his suit! Taking his bread judging job very seriously!❤

[@Elle0hElle]

I've been hoping you would make this video, yay! My toddler is going to love watching this one with me later

[@kayladennis9133]

Happy birthday Jess! 🎉 today is my also my birthday, I'm 37. 😊 Thanks, as always, for the great content. I'm always learning something new from you and I love "catching up" with you. I hope you have a wonderful birthday evening!

[@lauramoore6369]

I’ve been on a journey with sourdough and tried different recipes and landed on the Tartine Country Loaf recipe with the most success! I bought my starter from Amazon from a bakery in San Francisco and it’s been going for a very long time now. I got overwhelmed with the amount of discard involved so I learned the zero discard method and just grow fresh starter with every recipe. Love all the different things I’ve learned with my sourdough journey it has enhanced my cooking skills 💯

[@brendachapman4559]

Happy Birthday Jess! Great Vid... Much Love and Blessings

[@bridgestew]

I love the tip about putting the stoneware beneath the dutch oven! I'm new to sourdough and have made 2 loaves so far. They are pretty great except this one overly dark spot at the bottom in the dead center of the loaf. It tastes just a tiny bit burnt. Obviously I can eat around it or scrape it, but I will try this trick to avoid it all together. Like you, I have never had an issue with my stoneware being in a hot oven with nothing on it. Just another anecdote about it working, but I would be very sad if mine broke because it is decades old and deep, dark brown from being seasoned all those years. 😁

[@lynnpasteris4362]

This video has been very helpful to me. I am very new to sourdough. I have only made 1 loaf so far. I found it very stressful! But seeing you and listening to you, I need to chill. I am going to get my starter ready to make another loaf in the next few days and I am not going to stress about the blocks of time between the steps!

[@brendakirk7250]

So you do have to worry about your stoneware breaking you can just fold up a piece of aluminum foil and put it in the bottom of the dutch oven before adding the dough on parchment paper. Also if you put a couple few ice cubes in the dutch oven as the bread goes in and pop the lid on the steam does wonders for the bread. And a third tip so you don’t get dough all stuck to your hand you can run water over your hand before the folding. It helps a lot.

[@AshleeBerry-x2p]

Happy Birthday, Jess! Many more to come, enjoy your day. Thanks for the amazing content! 🎉❤

[@Greybookworm]

I’m a rather lazy sourdough baker. I too put a piece of stoneware below my bread baking on the rack above. A shortcut I take is putting my shaped boule good side up on a square of parchment paper in a bowl or colander that would be a bit smaller than my Dutch oven. I cover it and let it rise however- counter or fridge- that way I can just score and lift that parchment to my heated Dutch oven. No worries of sticking in the banneton …

[@lindap9079]

Just before you took the container off the scale, I was yelling at you " TAKE IT OFF THE SCALE!, the pressure of stirring can break the scale". I'd like to hear why Toby only gave it 9/10.

[@carolwhisenhunt7504]

I so love watching you cook. I learn so much Jess. Ty.

[@janicemattos6326]

Happy Birthday Jess, mine is Thursday ❤

[@vivianweissmann217]

Thanks Jess; one of these days I'll get to doing this. Ezra looked sooo handsome in his suit. Those boys are growing too fast. Thanks again, take care.

[@KathyHopkins-m8k]

It’s the absolute BEST. Quick and simple. 👍♥️

[@djsenasac5707]

Happy birthday! Also, with your fresh ground flour, you might try running your hands and forearms around in the flour. our skin carries great yeast.

[@crissyb65]

I’m gluten sensitive, too. Also can only use a2/a2 grass-fed dairy 🙄 I’m such a princess. lol I switched to whole wheat berries and grinding my own flour a few years ago. Such a difference. I’m still not a heavy bread eater but when I need it I can have it by my own hand. I’m looking forward to seeing your vids on sourdough starter with “real” flour. I’m not a fan of sourdough but want to try it with fresh milled to see if it makes a difference. Plus, I’m cruising toward sixty now and my taste may have changed. 🤷‍♀️

[@julie-annepineau4022]

Love my sourdough bread. I do 50% whole wheat flour,50% white and then add all kinds of seeds to it. Just a tip, wet hands keeps the dough from sticking to your hands as much when working it.

[@stephanieg5195]

Ok I am impressed,If it was me doing that I would’ve been tasting the dough continuously, I love raw dough!

[@wendybertie2326]

Hi Jess and Miah Sowards and family this recipe looks delicious. I love sour dough bread. I enjoy all three of your channels and want wish you a HAPPY BIRTHDAY Jess from viewer in TORONTO ONTARIO CANADA

[@vonniemerriam974]

Ezra is quite the handsome and dapper young man in his Christmas suit.

[@angelakaufman6153]

I have found that putting a round silicone baking mat in the bottom of your dutch oven, under the loaf helps make a softer bottom crust as well. They even make some with handles specifically for this purpose.

[@ria9881]

Omg yes! Happy Birthday!!!

[@mandyrobertson4704]

I ate a piece of my own laid back sourdough while watching this! When I started baking with sourdough, I watched all the videos and read recipes and got majorly confused. Eventually I decided if women throughout history could do this without modern equipment, I was probably making it way more complicated than it needed to be. Also, even if you mess up, it's still bread!

[@valdirpereira5121]

*um pão fresquinho com manteiga desce muito bem ☕👏🏻*

[@kimberley-A1]

I have a similar method and the bread quality is relatively consistent. I use a flour combination of 300g white bread flour, 150g strong whole wheat flour, and 50g rye flour. I mix that with 300g tepid water, 250g active starter and 12 to 15g kosher salt (we like a little extra salt in our bread). After the 1 hour autolyse, it’s 4 stretch and folds, 1/2 hour apart during cold weather and 15 minutes apart during warm weather. I don’t even do a bulk fermentation, I just shape the loaves a half hour after last stretch and fold and drop into a basket or loaf pan lined with a tea towel and rice flour. I pop it into the fridge for 48 to 60 hours and then bake at 450’F for 35 minutes, lid on and 12 to 14 minutes lid off. This is my basic loaf and I will add other things to it from time to time such as jalapeños and cheddar or flax and sesame seeds. It’s a no fuss loaf that has consistently turned out well enough that my family thoroughly enjoys it. It has a relatively closed crumb which we prefer because we like it as toast with our homemade jams or peanut butter. When you nave a busy schedule and need to manage your time carefully, something this simple makes it easy to make a healthy option at home rather than buying that white fluffy stuff they call bread at the grocery stores.

[@suerenshaw2728]

I’m making sourdough as I’m watching this video. I do mine almost exactly like you!

[@dancnluc1]

Happy Birthday! The loaves look great. It is on my list to learn how to make sourdough bread. I have made myself a 2025 Goal List on things I want to do or try to do. Ezra looks so handsome in his suit. The boys have grown so.

[@christiscamelotgardens47]

This popped up right after I mixed up a sourdough bread loaf 😋

[@lorieflanders]

Some tips for those watching… wet your hands when doing stretch and folds and your dough won’t stick to your hands and use rice flour to dust your baskets instead of regular flour.

[@zannaB60]

Spock is watching your every move! LOL

[@rooteddinfaith]

I like to do sourdough loaf sandwich bread and forgo the stretching probably not as fermented but and outside more like sandwich bread for me..But have saved this video and will try..it looks awsome Jess and alot easier then most videos I have watched..Patricia

[@SourdoughMama64]

You have done wonderful job of explaining the process. I've been making sour dough along time. I use bread pans for sandwiches.love a great round. Merry Christmas to you and your sweet family.❤🙏

[@Prezlsc]

Baking all of our own bread for over 40 years! Cannot figure out WHY I can’t get sourdough to come out like yours 🤔. I have a gluten intolerance and have been trying to make sourdough for over a year and finally gave up! Maybe I will give it another try in this new year 😍

[@HALEYBARRETT85]

HAPPY BIRTHDAYYYYYYYYYYY!

[@lauriefederico6039]

Thanks Jess😊

[@rachelr589]

Parchment paper is what actually contributes to the darkening of the bottom of the load. Silicone bread mats prevent this. So for anyone that doesn't have stoneware to put underneath, the bread mats are helpful, not expensive and reusable. Rosehill Sourdough sells the ones I use.

[@rooteddinfaith]

I Love dehydrating my sourdough as well

[@Wildevis]

Great video and will be starting to make some in new year as I moved recently and still sorting out my stuff

[@leeanneg7247]

HAPPY HEALTHY BIRTHDAY JESS!!!❤

[@thelioness3305]

My new stone ware I bought from your link a few weeks ago, I put under my bread and it cracked. RATS It was my big one

[@zannaB60]

Analysis Paralysis! Love it!

[@dshollins5864]

Thank you. May be ready to try again.

[@BozackZodiack]

I've been eating keto for the last five years or so, so no bread for me - but I'm living through you with this! The SOUND when you cut that loaf, oh man, I could almost smell it. My mom used to bake so many sourdough loaves like that (and classic Danish rye sourdough with lots of seeds and whole grains, too), and that first slice is always the absolute best. Did you ever consider trying out breads with more mixed grains? I'm not sure about gluten contents of other flours, but it might be worth looking into - at least I've read somewhere that rye should be healthy.

[@lauramoore6369]

You can make gluten free sourdough with buckwheat

[@lw7240]

Hi Jess, , woo the sourdough starter sounds confusing. Can u please share with us how to make the starter as I’ve no idea darling. Lisa Xxx ❤❤

[@AngelaSissySnyder]

Hi. To make a starter use a scale. Put in equal weights of flour and water. It doesn’t have to be a lot. Maybe 50 grams of each. Or less. As long as it’s equal this gives you 100% hydration. Mix it up and cover it loosely with the lid. Don’t screw the lid on just set it on top. Day 2, do the same thing. Whatever weight you start with, say 50 grams, add 50 grams flour and 50 grams water and mix well. Day 3: remove half of the mixture from your jar and toss it in the compost. Again, add 50 grams flour, 50 grams water. You may see bubbles forming in it at this point but if not don’t worry. Keep going. To 50 grams of starter add 50 grams water and 50 grams flour and stir it in. Every day you will do the same discarding of half of it. Keep doing this for a week or two and you will have an active starter. When it’s active you can start making discard recipes which you can find everywhere on the internet. Lots of great recipes for discard. Lisa Bass at Farmhouse on Boone has tons of great recipes. I don’t discard anymore. My starter is several years old and it lives in my fridge. I only feed it when I want to use it. I keep a cup or two in my jar in the fridge. It takes a cup of unfed sourdough starter to make my sourdough brownies and my family requests it often. My sourdough bread also takes a cup for a loaf. I do a long ferment which gives it such a delicious taste. I hope this helps! Happy baking!

[@shirleyjensen417]

Looks amazing!! ❤

[@theresajukiewicz3092]

Absolutely beautiful!

[@johnthompson3606]

Happy Birthday 🎂 and Merry Christmas 🎄…Kathy 😊

[@socorromolina-sm9vy]

Can u show how to make a (wild) sour dough starter from start? I dont have any idea/knowledge of this craziness but want to learn badly😂😮

[@charmainemrtnz]

Shower caps work well too for covering dough.

[@lmullens75]

Shower caps? I think auto correct tried to fix it for you.

[@charmainemrtnz]

@@lmullens75I fixed it. Thank you. 😊

[@lmullens75]

@ It’s crazy how these “smart” devices thinks they know what we are trying to say, but it doesn’t fit. 🤪

[@jeas4980]

Happy Birthday!!! 🎉 Looks beautiful, Jess. I'm going to try to leave the lid off for that 10 minutes. Mine always come out too chewy and too thick of a too hard crust. I like a light crispy thin crust and just can't seem to get there.

[@dawndolinski768]

i love bread but i would rather do the sour dough, but how do u make a starter? yummy it looks soooo good!😋

[@marygrott8095]

Sourdough is STILL something I habe not mastered. I recently purchased a sourdough starter, and I'm hoping tjat will work! I'm not giving up - not yet anyway!