*NEW* 10 Minute SIMPLER Sourdough (For Lazy People)

The Ultimate Food Geek shows you a NEW and IMPROVED method to make a practically effortless loaf of sourdough bread with less than 10 minutes of effort, with no folding/stretching/strength building, and no empty preheat of the baking vessel. This is an even simpler method than my famous "Simple Sourdough" method released in 2020. Recipe below.
Printable recipe: ultimatefoodgeek.com/2024/03/...
My Favorite Sourdough Toys:
(I'm an Amazon affiliate. If you buy something from these links, I'll get a few cents. Thanks!!)
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.)
Professional Kitchen Scale: amzn.to/45HgEJy
(Tough, accurate, runs on AAA batteries rather than pricey ones.)
My favorite oven gloves: amzn.to/49479qS
(Comfy, fit well, dextrous, totally heatproof.)
My favorite bread knife: amzn.to/4cvLNV8
(I get a new one every 2 years or so...it's not that easy to effectively sharpen a serrated knife.)
(I'm an Amazon associate. If you buy something from one of my links, I'll make a few cents. Thanks!!)
RECIPE:
In a large bowl, combine:
4 oz / 113g sourdough starter (UNFED, straight from the fridge...at 100% hydration...meaning when you feed it, you feed equal WEIGHTS...not cups...of flour and water)
12 oz / 340g water (ideally filtered. These are ounces by weight...not fluid ounces...although they are one and the same when it comes to measuring water.)
Stir to distribute the starter into the water. Then add:
1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)
0.7 oz / 20g salt (Morton's Kosher is the brand I use. Avoid iodized table salt, if possible.)
Stir until it's too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. (If your dough is too sticky, your starter is higher than 100% hydration. Watch my "Troubleshooting Simple Sourdough" video for a fix: • Troubleshooting "Simpl... )
Oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled, gallon-sized ziploc bag.)
Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You'll get to know your starter's characteristics as you bake more frequently.
Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) The longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to 4 days. Remove from the fridge 3-4 hours before shaping.
Shape the dough and place it into a GREASED baking vessel...a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes. (NOTE: If your initial rise was fast...less than about 12 hours...your second rise should only be 45-60 minutes. If your initial rise took longer than 30 hours, your second rise may need to be 120 minutes or longer. You will learn your starter's ideal timing the more you bake with this method.)
(If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces flour and 4 ounces of water, sit for 1 hour at room temp, then refrigerate. The next day, repeat this step. This will bring your starter closer to the 100% hydration rate that works for this recipe. Salvage THIS dough by kneading in a little more flour until the dough is firm enough to shape.)
Score the loaf, either with a razor blade or lame, or with scissors. Place into a cold (un-preheated) oven and turn the oven on to 425F / 220C oven and bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes. Remove from baking vessel and cool fully before slicing.

[@rolandomartinez2535]

I been making sourdough bread for 10 years now…. I tried this method from Ben Star and let me tell you…… the most easiest, most awesome, the most delicious, the highest oven spring, my sourdough bread has ever turned out. Just a perfect loaf of sourdough bread period!!! No more feedings, no more wasting, flour with discarding. I am just blown away by how simple he has made it. I love making sourdough bread…. Just follow the recipe!! It is perfect…. But adjust to your liking with the salt if you need to. But honestly I found it to be just right. Ben I can not thank you enough brother….I am so glad I came across your channel and technique for making the king of breads.

[@ultimatefoodgeek]

Awesome, thanks so much! I'm so glad you enjoy this method.

[@yelenatsytsyn]

How do get this bread not to burn more on the bottom. I made 2 loaves so far and it’s awesome but a little hard on the bottom. Any recommendations?

[@Emmylouwho_]

@@yelenatsytsynput a baking sheet on the rack below it. It helps!

[@19sk8r14]

I have a "smaller' oven...I place a thin baking sheet on the level above the bottom of my gas oven...It prevents my bread from getting too dark on the bottom....@@yelenatsytsyn

[@yolandareyna1974]

I need HELP! I attempted my test loaf and it was floppy and did not shape My starter was really watery don’t know what I did wrong? My house is fairly cold So I place my starter in oven? I now did what he said Discard all except 2 ounces and do 4 ounces water 2 ounces flour and place in frig Do the same the second day ? Then what? I might have to throw it out huh?

[@andreap3065]

“What does the hole tastes like ? Well it’s tastes like nothing ! 😝 “ Perfect comparison, chef I totally agree with you 👏🏻👍

[@jellysiu4820]

I've only watched one of this guy's videos but I already trust him with my life.

[@ninjablueflame6]

I am inherently lazy but what made me all but give up on baking bread is severe rheumatoid arthritis. With this video, you gave me back the joy of baking sourdough bread for my family. Thank you, Ben.

[@ultimatefoodgeek]

Thanks for sharing, this fills me with joy!!!

[@ninjablueflame6]

@@ultimatefoodgeek Ben! You inspired me to try your recipe/process to make rye bread. I used dark rye flour which I typically would have to knead. Not this time. Substituted 100g dark rye flour and added some caraway. Overnight rest and by morning I had bread to rival any deli sourdough rye. Your recipe is genius. Many thanks. 😊

[@lisamintz8273]

I'm here for the same reason 🤗

[@marlenealdrich5485]

Ben, I have screwed up somewhere and not sure what to do about it.. My dough is very loose and watery… been at it for about 4 days…stretching folding put it in the fridge for a couple days is it too late to add more flour or should I chuck it and start over??

[@frankt7521]

@@ninjablueflame6 Did you use sourdough starter or yeast?

[@bulletproofinc.5845]

A total newbie here at 61 years old. I started my sourdough starter two weeks ago using your method and baked my first batch of your Pancakes a week later then a loaf of bread today.... WOW!, BRAVO! to me and you. Cinnamon rolls day after tomorrow. I am having so much fun and my wife is baffled. Thank you master chef.

[@ultimatefoodgeek]

I LOVE this! It's never too late to learn a new trick.

[@junkgirltoo5005]

@@ultimatefoodgeekI’m 75 and made my first loaf this week. I had to shoo my husband away after it first came out of the oven. Heaven!

[@naomib8282]

@@junkgirltoo5005 Not competing with anyone here, just adding another uh..um..mature baker's note: Soon to be 83, been making bread off and on since Hector was a pup but I WILL make a healthy, viable starter dern it!! All thanks to this amazing video.

[@carolb6549]

I’m 63. You inspire me!

[@drj7723]

FINALLY! Found someone else who thinks discarding is wasteful as well as all the other gyrations “required” are unnecessary and not to mention “having holes are useless in your bread!”

[@PatriotMomof5]

Not to mention a crust that’s so hard that you’ll break your teeth, trying to bite into it! 😂

[@ImAPumpkinNow]

My kids LOVE sourdough grilled cheese. Dealing with a crap ton of holes for the cheese to ooze through is frustrating.

[@ncsgrocker]

After all the BS of “slap and fold” and 1/2 a day to get the loaf ready, a voice came down from heaven. Used this method and it was perfect. Leave it to a chef! Now I can have my weekend back! This man is a GOAT!

[@snowbird6855]

I do mine overnight. I mix everything at around 10 pm (including active starter), do one stretch and fold before bed (30 to 60 min. later) then shape it in the morning at around 9:00 am (no more than 70% rise for better spring), and place it in the banneton. It sits for an hour or so, depending the season, then I put it in the freezer c. 30 min (for easy scoring) while the oven heats with the bread pan to 450°F. The dough is then scored and placed into the hot bread pan and baked for 30 min, lid on, 5-10 min lid off. Any recipe can be done this way via one change; use no more than half of the starter (active only) called for in the recipe. And regular amount of salt!

[@h85rocks]

​@snowbird6855 Your method doesn't sound like it's for lazy people, though. 🤷🏼‍♂️😂

[@snowbird6855]

@@h85rocks I was very descriptive to give ppl an understanding of how to cut out about 60% of the work but it's not just mix and bake but it's the easiest method I found bc you don't need to deal with it all day long, it basically ferments overnight and requires a lot less handling, 😎

[@h85rocks]

​@snowbird6855 I understand what you're saying, and maybe your method makes a better loaf, but I've never baked bread before, followed Ben's super easy method, and the bread looks awesome. Maybe, like Ben mentions in other videos, I will take the time and add extra steps on occasion. But really, not counting fermentation and baking time, I had about 10-15 minutes into the whole thing. Super easy and super lazy. Lol

[@h85rocks]

...and I'll also add, super delicious. I can't believe I made this quality of bread on my first try. I will never buy processed and preserved garbage from the store again.

[@fredfarkel2990]

Ben Starr is the real deal. Known for his appearance on the Master Chef television program and he also owns a restaurant. I feel like this is the best sour dough for the non-professional baker on YT. Forget about all the other videos by amateurs from lock-down, the stay at home people who learned from all the other misinformed , speculation and technique over-complication videos out there. This is the best for all bakers who want to learn the easiest, reproducible, sourdough method. Both humorous and informative, Ben hits it out of the park, to get you started on the correct sourdough path.

[@ultimatefoodgeek]

Well, thanks, Fred! It's not that other SD KZbinrs are WRONG...their techniques work well for high hydration methods. And there's not much simplification that can be done for high hydration breads...they're just complex by nature and require more interaction with the dough. But high hydration isn't the ONLY sourdough method. I'm just trying to advertise the EASIER side of sourdough.

[@user-qx8yl5bs8o]

And we so appreciate the easier, less time consuming way of baking sourdough bread! 😊

[@SherrylJones-bz5wv]

I have never tried much for making bread. I'd love to & to "CAN! LOVE Sourdough bread!!! Thanks Chef!!

[@SherrylJones-bz5wv]

That didn't look so hard!! Will watch again & maybe another time. Subbed & watching more videos. Thanks again!!!❤

[@rollingstone3017]

Ok. You win the most sensible sourdough award. I’ve binge watched sooo many videos, concluding they are ridiculous. Honestly, I can’t imagine the pioneers doing what all these KZbin bakers are doing. There was simply too much other work to be done. Your approach makes sense and I’m going to adopt it. Thanks for sharing this!!

[@gunvorsundstrom3630]

I’m 87, live in Sweden now but earlier in San Francisco for many years. I have missed the famous sourdough bread. Baked this bread today for the first time and it was absolutely perfect! Never thought I could bake it myself at home and it was so unbelievably easy.

[@ultimatefoodgeek]

I wish this could be the top comment on this video.

[@gunvorsundstrom3630]

Thank you for your kind words Ben Starr, but mostly thanks for this wonderful recipe which I will bake for the rest of my life. Gunvor (Gwen) Sundstrom.

[@karenmcgady7637]

I love his recipe, too. Someday, I hope to move to Sweden, by the way, because that is where my son has settled.I am learning Swedish, albeit slowly, and am loving baking my own sourdough bread!

[@tuaterra2799]

@@ultimatefoodgeek You can always pin a comment to the top of the comments if you'd like.

[@kathyschultz1063]

I really want to try this bread. Your video says let rise in DO for 90 minutes, but your instructions say about 12 hrs. Were these instructions a carry-over from your previous "lazy people's sourdough" recipe three years ago? (Unless I read it wrong) Thx Ben

[@Brooke-kk8vb]

This just seems so right to me. People have been making sourdough for thousands of years, I cannot imagine that they had time to babysit their dough and jump through all the hoops that modern bakers tend to. (Not to mention all of the "discard!" No way were they throwing out good flour!) I've been trying to get into sourdough (my first loaf is about to go in the oven) but it seems excessively complicated and after discovering this video today, everything makes so much more sense. Sourdough has become such an art where amazing bakers are pushing the boundaries of what can be accomplished, but most casual home bakers just want...well, this! A simple way to bake a good loaf on a normal day while still having a life. Thank you so much for simplifying this process! I'm excited to use your techniques for my next attempt!

[@bridgetmcgowan4584]

Wow, Ben this is life changing for me. I’ve been a sourdough baker since 2019. You make a ton of sense. The feeding and the discard always irked me. I mean I’m alone now, it’s just me since the passing of my husband in 2022. I’m 75 and love my sourdough bread and all the fun things I bake with it. I’m going to check out your other videos. I am stoked to know how easy and simple you’ve made this. Thank you. 🥖

[@user-bv1ie9jf3s]

I have ADHD and fail so often with all my prior attempts, that I had almost given up. My starter had been sitting for several weeks in the frig. I found your video last night and immediately whipped up my first loaf and the dough had doubled overnight in my cold kitchen, I cooked it and even forgot to snip it. It split open on its own and was beautiful and delicious!!! It was as tall and crusty crackling as your video!! Amazing!!! So easy!!! FOOLPROOF!

[@heidimay9288]

that gives me hope lol my ADHD brain just can't handle all these failed attempts, and my fixation with the starters and dough and all things sourdough is doing my head in. I just want SIMPLE easy sourdough when I want it lol

[@lizh1988]

I haven't tried after initial feed-it-everyday starter in pandemic lockdown. I decided I'd like to try it again and have been watching a lot of videos hoping to find something like this. Lol, hard to be patient and watch the video.

[@christinehealingtides]

YES!!! I TOTALLY gave up with my Autism/ADHD and just let my starter sit for months and months and months.....and now I'm willing to try again and Love Chef's new video - helps me with more of the rules my Autism needs aka could be 30 hr to double that was me last year...and now I'm so excited to try again! Just mixed my first dough for 2024!

[@andreajarmosco5817]

I just wanted to say I LOVE this method! Yesterday at 1pm I mixed up my dough, with inactive started from the fridge. It more than doubled by 9pm, so I just moved it to the fridge for the night. This morning I took it out, shaped it, let it rest for 2 hours and then baked. Best rise I’ve ever had. Thank you Mr. Starr!

[@christinehealingtides]

Thank you for your time-line here - I just made my dough and it's been almost 8-9 months for my starter in the fridge. So, I'm going to use your time-line as a little bit of a gauge for mine today. :)

[@coconutplanet2186]

I've been baking sourdough bread for 4 years and I just made 2 terrific loaves using Ben Starr's easy method. I am astonished by how gorgeous and delicious they were...and each loaf weighed almost 2 pounds! No more stretching, folding ,refrigerating or worrying and rushing to bake. I am blown away by this methods simplicity which means I can make more breads and share them with my neighbors THANK YOU CHEF! YOUR METHOD AND ADVICE IS A GODSEND. And who knew you could make a bread with unfed starter? Wow! Revolutionary!!❤

[@keepexploringnature]

Out of all the hours I have binge watched sourdough videos this one is the most common sense . The other recipes are so difficult/complex and take way too long babysitting. I think we have glorified the sourdough holes having to make them picture perfect. I just want bread 🥖 🍞 😂 will try this recipe!

[@ElizabethBartley]

"What does a hole taste like" 😂😂😂 so true. Love that point! I'll be trying this.

[@Nose77904]

I wish I could like this video a thousand times. You have made making sourdough bread enjoyable. After making two loafs I am getting requests asking me to bake bread to serve when entertaining guests. I failed at many previous attempts using other instructions. Wonderful video and amazing bread. Thank you!

[@IntegrityandKarma]

Ive not made my first loaf ( just threw out my first starter on day 8 because of stupidity) and I've literally been scared to try sourdough for * years * because it seems so complex. I just found you... good time a day!! Im so excited now!!! C'mon new starter on the counter.... !

[@ginabisaillon2894]

Since I have been making your bread I have had the best toast and the best grilled cheese sandwiches in my life, and I'm 82! So thank you thank you thank you.

[@pleemee]

Oh my goodness.. I just watched your video after struggling getting a starter ready to bake with..I could crawl thru my computer and give you a giant hug...I am 80 years old and you have just made it so easy for me. I may live another 20 years..I love you!!

[@karengolden7033]

I love that I don't have to preheat my oven to 500° with the Dutch in it 1st & worry about burning my hands to plop the dough into a hot pot. Also, I appreciate not having to use parchment paper. Thank you Ben & welcome back.

[@williamterry3177]

I agree! The hot cast Iron was intimidating.

[@markj1069]

Yes, I can't count how many times I burnt my thumb.

[@cherylberry5982]

I totally agree

[@susanschendel7595]

This is the most amazing and fun way to make bread. I make it constantly and give it away to people as well as keeping it as my only bread source at home. I have purchased various sizes of Dutch ovens to accommodate the loaves I want to give away. I have also made rolls and pizza with this dough with zero modifications and they are delicious. This has low glycemic index due to the fermentation and great for diabetics who need to cut some carbs. I live in a very warm section of AZ and I put all of my dough (in ziplocs) in the refrig over night and then on the counter the next day to rise and bake when I get home from work. I have cut back a little on the salt because i'm not trying to delay any activity. And it's the first time I have yielded to owning a scale. Couldn't live without it. My people are tired of me saying "and Ben did this, and Ben said that, and Ben and Ben". Ha. My cousin Jan in OR and I talk incessantly about Ben's method and what our dough is doing. Thank you Ben! I can't say enough great things about this method.

[@ultimatefoodgeek]

Thanks, Susan! Give Jan my best. :)

[@joneses95]

I never comment on videos but I just have to say, I can’t believe how easy this was and how amazing it turned out. Thanks so much for these clear and simple instructions!

[@paulachristie7807]

I’m just trying the cold oven method now. I just took the top loaf pan off and got a glimpse of the loaves (I have two in the oven) they really rose higher than usual. I think you’re right, the gradual increase in oven temp helps the oven spring. The crust is browning now, I am so looking forward to cutting into this bread to see the crumb. I actually prefer fewer holes for toast and sandwiches. Thanks for this.

[@ronnijacobs-mitchell9083]

Holy cow I love you!!!! I can’t be the “Princess Mommy” like those in my neighborhood. I work! I adventure! And I HAVE A LIFE! So from the bottom of my heart thank you so much for this post. My sourdough was absolutely amazing. 🙌❤️🍞😘

[@ultimatefoodgeek]

Hooray for adventuring! I do it, too. Irresponsibly often, which is why I don't have more KZbin videos. Ha ha ha

[@FemiNelson-sb1em]

Sweetie, ppl that do not "work", still have a life. Some of us are Disabled Retired & learn to make the best of life as we now "live" it. So glad you are adventurous for THIS too is a adventure in itself. Peace be with everyone. 🙏 ❤ "Isa"

[@jo-annewoerle3390]

I have been using your method to make my sour dough for a few years now. I came across your "Don't feed your sour dough starter" video 3 years ago and have been baking my loaf in a standard bread pan. To create the effect of a lid I use a second bread pan upside down on the loaf and hold it in place with binder clips. (My pans have handles on the ends.) I have memorized the quantities for the dough using 12, 34, 56 meaning 120g starter, 340g water, 560g flour. Of course don't forget the salt. It is a no fail method for me and I have recently found your sandwich bread video and will be trying that one soon. So glad I came across your videos.

[@happycze]

This is what i tried to achieve! Simple, finally no effort sourdough ;-) You know what? Thx to you i found out reason for some of my failures, tap water! Yesterday i used filtered water, dough bulk doubled in no time, i didnt bother with cold fermentation and the resulting bread was perfect!

[@h85rocks]

Our neighbor gave us some starter, and we really didn't know the first thing about sour dough baking. On top of that, I've never baked a loaf of bread in my 55 years. I followed this video, and the bread came out of the oven looking amazing. I'm waiting patiently for it cool as I write this. Thank you so much for your time and knowledge.

[@forgivethemoniker8178]

Mr. Starr, congrats: you've gotten me to start making sourdough again after taking a hiatus from it for 6+ years. (A work friend that gifted me a 200+-year-old San Francisco starter contributed too...) This recipe is 10×easier and produces a much more even crumb than my old "no-knead" recipe. So nice to be making our bread again.😍 Many thanks from me and my husband, Ben!!

[@littlefallsranch]

11:18 OMG! I am so glad I found your channel. I have had this starter in the fridge for 2 weeks. I used it with your directions. It worked like a dream.

[@carlosolivarezjr9713]

I have spent countless hours looking at sourdough videos. Finding yours finally gave me the guts to try it. First time and it was delicious. It was a hit. Thank you

[@scottsnavely2770]

Ben, I don’t know where you have been hiding the last few years but I’m glad you’re back. You have made our home a happy sourdough bread home by using your method. My wife had all but given up on sourdough starter until we stumbled onto your video and it changed everything. Thank you and keep the awesome videos coming.

[@leighwatt7522]

Oh Ben you are the best! I've made 3 loaves now after watching your vid and listening to your advice! My dough stood for 2 days out the fridge and looked so happy then I baked it!!! The flavour (sour) and texture turned out amazing! I've been forced to delete myself from all sour dough groups! You're my ultimate hero... Thanks so much for your guidance ❤

[@michaelflores9778]

I want to thank KZbin for recommending Mr. Starr's channel and Big Thank YOU to Mr. Starr!! I watched other KZbinr's videos read their procedures, felt overwhelmed. Enter Ben Starr...after a few weeks I baked my first loaf! Turned out better than I was expecting!! Now I can't wait to bake another!! This process IS without a doubt better, easier to follow, with stunning results! Thanks again Mr. Starr!!👍⭐⭐⭐⭐⭐

[@ingerfalch-jacobsen1717]

Thanks for the reassurances and the breakdowns. The way you gently but firmly poke us with maths and logic and not-so-common sense... I think I'm in love with you brain! Sourdough is in its essence low effort and extremely easy. I wish I had understood this a lot sooner (I started only a year ago; commercial yeast was always a nuisance - amounts/smells/cost/planning/perishability). People have baked (successfully, with wild yeast, and without clocks and thermometers) for thousands of years. But it takes a long time. So it's perfect for lazy people, but will frustrate the impatient to no end. On the flipside, the complexity means there's no limits to the detals one can add, if one wants to. And here lies the potential for monetizing. And I agree, a hole tastes like nothing 😀

[@wilkamiller]

Where have you been all my life! You are awesome! Just found you and your channel ! Originally, I am from San Francisco for my first 50 years of life, now, I'm in Ohio after a 20 year stay in Canada! I am a sourdough freak and I am going to study your lazy sourdough bread! I am 70 now and the easier the better! Thank you so very much! Bless you my new friend!

[@catcy90]

Welcome back Ben! You have been missed! 2 of my adult children were visiting this weekend, and they both went home with the sourdough of their choice (halloumi and olive). All thanks to your simplified method. This one looks even better! I stopped pre-heating my oven a few years ago, and I think the bread comes out better than the preheat and risk burning myself on the hot Dutch oven method.

[@ultimatefoodgeek]

This made me smile!

[@sourgummiez]

I'm gonna try the cold oven method next time :) propane is expensive and I can't afford to waste any! ❤

[@penelopepittstopP]

halloumi! My mouth is watering!

[@kkswider899]

@@sourgummiez It is unbelievable where we have to try and find saving these days. Who would think?

[@Peter-kq7ew]

How active is your starter and how long is the bulk rise? Thx

[@JohnJohn-wr1jo]

I think most youtube sourdough guru's like to make this process harder than it has to be. Its refreshing to see someone that explains and shares their experience in making a simple recipe.

[@ultimatefoodgeek]

I think their thought process is that anybody can make an easy loaf, and they assume everyone already knows how to do that. They are teaching more complex methods that require guidance.

[@miraconley]

I am totally new at Sourdough bread. I mean, I really am new. Just made my first starter from scratch, starting two weeks ago. I made my first loaves today. One the traditional way and one your way and WOW! What a difference! I made the traditional one first. It was so hard. I really sucked at it, if I'm to be honest. And so time consuming with so many steps! At the same time, I had a batch going your way. Made that tonight. Not only was it way easier and less time consuming (I work full time and have two part time businesses on the side, so I don't have a lot of time), but it also tastes way better! Thank you so much! I can't wait to try your sandwhich sourdough next! And all your recipes! Thank you so much for putting out such great, practical content!

[@dougsensei]

Thank you Ben for making something that does not have to be rocket science into something simple again. I have been following your method for three years now with great results.

[@jewelgoss8005]

I'm a working mother who has no time to mess around with sourdough for days at a time. Thank you for sharing your wisdom so us busy people can make sourdough foods too!

[@KarenHills-su6fx]

I used Baker Betty’s honey whole wheat sourdough bread recipe, but used your method. It was wonderful!

[@dodoal001]

I tried many recipes for at least 6 months, I failed miserable. Until I came across this Video. This recipe really works. I wasn't able to post a photo, as KZbin don't give access to photos in Comments. Thank you for your Video. I am so happy with my bread.

[@dianneroberts2786]

THANK YOU, THANK YOU, THANK YOU!!!!!! Just discovered you. FINALLY someone has explained the process and timing in a way that "clicked" for me! Up to this point I have been just TOO intimidated to make bread from my sourdough starter (have lots of discard recipes that I very much like to make) but NOW I think I finally have an understanding that will allow me to attempt making bread. I absolutely LOVE sourdough and it is the only type of bread that doesn't upset my daughter's digestive system.

[@chrisblanc663]

Same here. Everyone else makes it seem like you need a day and a half to make on the daily. This is the first video where I think I could actually make sourdough bread daily, or almost daily. I may opt for every 2 or 3 days. (I usually make 3 loaves for the family a week).

[@deewinslow8913]

I love making bread from your videos. I do the bags for my rise. Looking forward to doing the cold oven bake. Thank you for the simple and straightforward lessons!

[@debbiey9954]

I named my starter Starr Starter after you! I've tossed all my old recipes that I gave up on and am filling our home with the fabulous aroma of sourdough thanks to your guidance. I can't believe this new quick method is even easier, but it works beautifully. I baked two loaves today; one in a steam oven, open pan, and your cold, covered technique in another oven. Yours rose much higher and beat the steam oven in texture, and Much, Much easier! I've been experimenting with add-ins, but hoping you can post more as it's a bit unnerving guessing quantities... thanks again, Ben. You're our Starr around here in MN!

[@ultimatefoodgeek]

I always guess quantities with add-ins. But I'm working on a video that may give a bit more guidance. Thanks for naming your starter after me! *blush*

[@christinehealingtides]

@@ultimatefoodgeek Thank you for looking at doing an Add-In in video! My ADHD Autistic brain needs numbers otherwise I can't wrap my head around the quantities so I don't even try - but once I understand the ratios - then I can play a bit but I need the ground rules first. So THANK YOU!

[@Boringcountrylife]

You blew me away again! Thanks for sharing these additional tips/updates.

[@FeathersinFightArtz]

Just finished setting up the bread in a bowl for tomorrow! I really feel like I’m finally going to get some decent sourdough! Thank you again!

[@pennyguzman8738]

Welcome back, Ben! You have been missed. I love your kitchen remodel! I used your starter method 14 months ago and it has never failed to work. I appreciate and recommend your 2 part KZbin videos on how to make a starter. The science behind the process has given us the ability to create a truly simple method to make and maintain our starters. I bake bread every week and have shared my starter with instructions to 4 of my friends once they tried my bread and/or pretzels. I’m looking forward to some of your other recipes 😊

[@rachellewilkens6846]

Thank you so much for such a thorough and thoughtful description on simply making sourdough! I’m sharing with all of my fellow experimenters!

[@lorilochner1043]

I made my second loaf today. I had a problem with my first loaf in that my heating element went out on my oven during the cook! Talk about bad timing! Between getting that fixed and now, I can't tell you how happy I am with this loaf. While it didn't rise as high, I wish I could show you the crumb. After the BF overnight (about 19 hrs.) , I did do a few SF before shaping and I got a nice open interior and a perfect crunch. ALSO, big deal here, my husband said the sourness was perfect! This was music to my ears and after tasting it with some peppered olive oil, I'm sold! Thanks so much, Ben.🍞🥖❤‍🩹

[@sosburn6697]

Thank you so much for this video. You have really simplified a process I was struggling with. I can't wait to try this method and perfect bread again.

[@thomass5169]

Ben, I've Been working on my starter for weeks and will attempt the first loaf this week. Love the changes in your process. More simplified, yet great results. Especially love not having to have the oven preheated at such high temps. Thanks for the detailed tutorials. I'm really looking forward to the results.

[@brindaarnold5035]

I just baked my first two loaves using this method and they are gorgeous! Thank you!! 🧑‍🍳

[@jeanmiehlke3935]

Im currently on my 4th loaf using your simplified method. So easy, and delicious. Im using my starter more now than I have in the last 3 years. Thanks, Ben. You're awesome!

[@chayaq6690]

OMG. Thank you so much for this. I turned out a fabulous loaf of bread. I've been so confused with all the other complicated and lengthy instructions.

[@leehart7796]

Hi Ken! I've become a bread baking fool & I'm positively fearless bc of your science & relaxed attitude. I use the bag method primarily bc it's easy (and it's satisfying to see). It's homemade and no one complains. No stress necessary. I've tried other methods but your's is 'never fail'. Thank you for making me look so good.

[@ultimatefoodgeek]

I love this! Thanks, Lee!

[@annrubino6252]

Much thanks for this process. Not constantly feeding and tossing starter is the bomb!

[@QTip1445]

I really appreciate that you share the science behind all of your methods and reasons for what you do. That is what I needed in order to wrap my head completely around this process. Thank you, and I look forward to trying this for my first time!

[@trishapomeroy9251]

I learned to bake sourdough using your earlier method. I really like the idea of not messing with the hot cast iron and saving on propane in my oven! Takes a long time for that thing to heat up to 500! You are such an inspiration to new sourdough bakers. Thank you for taking the time to share with the world though YT.

[@daisies4444]

Thank you! I have never made a sourdough loaf, but after listening to you making it so simple I am going to give it a go!

[@sten1216]

NEED MORE FROM YOU!! I just recently found you. I’ve had supplies to make sourdough starter for about 6 months and you finally made it look like it’s doable. I didn’t want it taking over my life with daily feedings and trying to decide what to do with all the discard. I cannot believe how simple you make it look. Thank you. I could watch your videos all day long. I hope you create many more.

[@ultimatefoodgeek]

There's a LOT more coming, but a single video takes about 20 hours of dedicated work, and I have 2 jobs. So they come slowly. Thanks for your patience!!

[@sten1216]

This is why I no longer do videos!! That can be a full time job. I can’t tell you how much I appreciate yours! My “need more from you” is solely because you made sourdough easy and I appreciate that so much. You have all my patience!! Have a wonderful day.

[@patriciahudgins5783]

Ben, I've been making sourdough since 1978. I wasn't very confident about your method, but what the heck, if it works I'm in. Well, I just tried it, and my goodness! What a great loaf. Congratulations, you're a genius.

[@Elizabeth-490]

Ben! You’re back! I’m so glad! You walked me through starting my starter from scratch over a year ago and your method is my go to recipe most of the time because it is so flexible. I couldn’t find your presence online recently and worried about you! Thanking God for you today!

[@karenhuber4995]

Many thanks, Ben, for this even easier recipe! I baked a loaf in the Dutch oven tonight, following your instructions, and it was the easiest and best one yet. You are the best cooking teacher out there! 🎉.

[@Makeitright531]

Love that you've shared your expertise, I have been baking SD since I found you 2020😊 thank you Ben!

[@lsncred19]

Thank tou for sharing your no nonsense videos . Straight to the point . Easy to follow

[@winng9245]

Awesome video. I am making my first sourdough bread this morning. Can't wait for tomorrow. Thanks Ben for this tutorial.

[@ColeThomas]

Been using your previous recipe for quite awhile. Will be trying this new recipe. It sounds great.

[@trishachristensen9905]

So excited to try this! I’m on my way to the kitchen to try. Thank you!

[@maryjowalker5046]

After viewing many different accounts, I stumbled upon yours. And, wow! Your approach is so refreshing and speaks loudly to those of us who not only want recipes, but want to learn about bread, about the process, about the "whys" behind so much of this amazing hobby! Thank-you for having a style that "teaches" and is easy to follow as well as very educational!

[@rhodyhausauer4298]

Welcome back Ben! I love your no nonsense, easy to make sourdough bread recipe and have shared it with everyone I've given my starter to. Thank you for making this even easier! And now, I know how to make a loaf shape too! You are a god! :)

[@karenmuller4415]

Ben I’m so glad you’re back! I made this last night and it’s now my go to, the most delicious sourdough and the easiest, thank you.

[@Mstred]

I have looked at about a million recipes for thisbread but I cannot wait to try yours. It looks so easy and the results look perfect.

[@mariannegass2676]

I just followed this process and am so impressed! My loaf is beautiful and took so little time!

[@crystalgiordano2990]

I absolutely love your videos! I love how funny you are at times, you’re honest and say it like it is. I’m Making this recipe tomorrow! Super excited thank you for sharing this amazing Sourdough recipe!

[@user-wt4bl4xc7m]

Chef Starr makes the entire process so much easier to follow and enjoyable to get baking, sooner! The entire sourdough bread making process is just not that difficult, but so many people want to make it complicated. Thanks Ben! great videos. Been watching your videos all morning and baking this afternoon!

[@pattyevers2768]

Thank you for teaching the basics in sourdough baking. I needed simple, you delivered! Fresh out of the oven, the best one yet. Hallelujah!

[@dianamansour7323]

I have made it twice now. The first time I followed your directions and it was too salty for me and you’re right. I don’t eat much salt at all. I gave that loaf to a friend and he said it was perfect not to change anything so I made it again with 15 g of salt and it tasted just fine and delicious. I’ve already told two friends to make it your way because they don’t wanna be chained to the kitchen. Actually with my recipe I’ve been doing for the past year and a half, I don’t feel chained to the kitchen and I can plop it in the refrigerator at any stage. But I think this flavor was just a subtle difference that I like better. I love searching for different ideas and I’m always looking for the lazy way out. But I do love my scale that’s for sure. I can’t believe some of the comments you get on here. Thank you so much!

[@ultimatefoodgeek]

The bread will taste too salty if you don't have a proper rise! (The salt particles in a dense dough are closer together and the tongue perceives it as saltier, even though the salt content isn't HIGHER than in a properly-risen loaf.) The better the rise, the less salty the bread will taste.

[@TheChefLady4JC]

Wow!! I'm soooo thrilled to see y'all back making content again!! I honestly thought something bad happened to you... I'm very relieved to see y'all alive and kicking and back to baking again!

[@spiritdeer4687]

Amazing!! Thank you SO much for showing us that we can easily make a simple sourdough bread! I loved your specific tips that you told and showed us, too, so that we understand the basic (and simple) science behind it all 😁💕

[@hoptoi]

So glad I found you! I have been wanting to make sour dough for awhile, but I knew I wasn’t going to be using that starter enough to warrant all the fuss and waste involved. I watched your lazy starter video, and it is perfect for me. I made it yesterday,and it’s sitting on my counter where I love looking at it! Thank you so much!

[@kimcowing1867]

I followed your directions and the results were EXCELLENT!!!! Thank you!!!

[@kristinfaceness]

I'm seriously so excited to go home and try this. Thank you for simplifying it so much that I don't feel daunted. I have 4 kids, and basically zero free time to spare. This is perfect for me.

[@jenniferbarnes5852]

So glad you are back! Sourdough was so confusing until I stumbled onto your channel a couple years ago. Thank you!!!

[@sewingwithheather]

Finally! No more flat bread! Thank you so much! I love everything about your instruction! I am going to be trying ALL the Ben Starr recipes! :)

[@laurieshatney9279]

Thank you Ben for the time you spend making videos for us that takes all the confusion out of making sourdough bread. I've been trying for many months to get a good, easy loaf of bread and mainly failed. I can't wait to give this a try. I just love the humor you also put into your videos. Thanks again and keep on sourdoughing.

[@lmassey498]

Welcome back. I have been using your recipe and method since you first posted it. Will definitely start using this one now. I would really love to see new videos. I will be waiting with breath for the next one. Thanks again!

[@QuiltTops]

Just now made up a batch and it is in a plastic bag on my counter. Now I am watching you again for the fine details I may have missed. Thanks Ben. I can't wait to bake it.

[@AmandaPhillips-fj2cp]

your kitchen upgrade looks so nice! now im actually excited to try sourdough! ive actually been dreading it since it takes so much time. Thank you for this!

[@susandelhaise4355]

I am totally amazed at this recipe! I have been making sourdough bread since the beginning of the pandemic and never thought I could make bread like this with cold unfed starter and no folding/stretching or strength building the dough. On top of that it was also baked in a cold oven heated to 425F. Thank you Ben Starr for rejecting the rules that so many teach on how it's supposed to be done. You proved them wrong!!

[@simplybeautifulsourdough8920]

Nice to see you back! Very informative video. This is particularly good for people just starting out who are confused by all the complicated rules or who aren't overly concerned with an open crumb or fancy scoring. 🙂

[@Psa141]

Let us rejoice evermore. Recently did your rye starter, took 26 days, whew. Baked 1 beautiful loaf, doing another today. Love your method. My new favourite bread. Thank you. Have shared with family who are enthusiastic about making bread and loved the loaf.

[@tammyflores3978]

Made this and I LOVED IT!!! My new way of making sourdough bread! Thanks for all the info!!!

[@bonniekennedy9191]

Thank you so much for this informative, very easy to follow video and for taking the fear out of making sourdough!

[@patmorris2857]

Wowwwwwwww! Just baked this recipe today! It’s perfect! Love not stressing over babysitting my starter EVER AGAIN! Bless your little dough heart!👍😉

[@michaelkelly4858]

I have been using your sourdough recipe for lazy people for about four months. During that time I am baking two loaves a week one for us one for my daughter who loves it. I think you completely have covered a much more convenient way to make this happen We thank you very much

[@bluesmama48]

I just did this method and I love it. I have the most robust starter in my fridge and it made the best rolls ever. Thank you.

[@NicoleHoltActress]

New bread-baker here (I've made 4 loaves total so far) - I have learned so much watching this video. Will start my next sourdough bread with your method tonight.