Troubleshooting "Simple Sourdough" and FAQ

[@bohemianbec7445]

OK! I have to confess. The first time I made this dough after watching the “SIMPLE SOURDOUGH for LAZY PEOPLE”, I thought it was too dry because it didn’t pick up the flour at the bottom and on the sides so I added a splash of water. BIG MISTAKE. When I watched this “Troubleshooting” video and made the dough the second time, following your instructions perfectly, it came together and I baked the most beautiful loaf of sourdough. Ben, after reading and watching videos about how to make sourdough for the last 5 months your videos were just what I “kneaded” without having to do a bunch of kneading. You are now my hero! Thanks!

[@erindunnill532]

Me too

[@witchyhour]

Big fan here, too! My starter, made using someone else's recipe, was too wet. This troubleshooting video was a great idea and probably helps a lot of people like us! 👍🤓💖

[@999JoeWood]

Amen to that! My sourdough is outstanding because of Ben's instruction. "10 stars for Ben Starr" Yikes it rhymes!

[@ginnysoule9880]

My oven's top temp is 475 so hope that won't make too big of a difference. Might have to bake a little longer.

[@debrajol3585]

@@ginnysoule9880same here with the oven temp.. I got a thermometer that hangs on the rack and it’s even cooler than it says. My breads bake beautifully.. and I’m using Ben’s latest ‘cold oven’ start method. It takes about 5 extra minutes and sometimes takes less depending on humidity and so on. I do spray the loaves with water and put the lid on before putting it in the oven bc I like a chewier crust ❤

[@mariafury1047]

I started sourdough a while back and after a few weeks gave up. I bake excellent yeasted bread but wanted to switch to sourdough. It just became too complicated because I ended up with information overload and a lot of videos and people being very precise. Now I have found your videos and I am inspired to try again.

[@juliawitt3813]

@Maria Fury, his recipe works.... I was about to give up because all the other people neded me to give up my day job to bake a loaf of bread.... 😂 This is my go to recipe now. And my family love it. ❤️

[@splendiforous265]

On the other hand, all those different methods means there is no "right way" to do it.

[@joclouti]

Me too excellent yeast bread but super heavy sourdough. No clue why.

[@rebeccahenry6376]

I love a chef who wears a black chef's coat while making bread! Thanks for your instruction. It's been so helpful.

[@paulastreat9620]

very entertaining, completely comprehensive but simple to grasp. Love your hilarious style. 10/10

[@karenlombardi8242]

You have changed my 4 year life of sourdough baking! Even tho I was using a no discard method, saving that portion in my fridge to use for specific discard recipes, it still felt wasteful … because, who could or should eat all those crackers and waffles 😂 Thank you, Ben for taking away one pm task AND clearing my counter space. I’m waiting for my fridged dough ball to warm up a bit before baking my 1st lazy loaf for supper tonight 😎

[@ultimatefoodgeek]

Cool! Be sure you watch my recent 2023 video where I make the process even simpler.

[@davidg8032]

I've watch three of your bread videos over and over in an attempt to instill in me all the right techniques for making bread. You make it simple, yet there is a lot to assimilate. It's time consuming, but every time I watch, I feel I get a little closer to perfection!!! I've probably have baked 8 or 10 loves of bread so far, and the worst one has been delicious!!! I immensely appreciate all the effort you put into these videos and all the knowledge you are sharing! Plus, your humor is avant-garde. I truly appreciate all your efforts, plus I love how scientific you are. Thank You!!!!!!

[@phil-amacres7337]

Have followed your sourdough series for a while now, propagated a successful starter last week, and baked off my first loaf of sourdough bread today. Your no BS approach was exactly what I needed to put all the pieces together. It was actually quite good, thank you, Ben.

[@bridgetpasalacqua5859]

Ben you’ve been so helpful. First person to thoroughly explain proper feeding for the starter. I’m finally having sourdough success. Bonus points for having a great personality!

[@scbabe7783]

This video is 3 years old at the time of my writing. I have just begun my "sourdough" journey. And to me that is just what this is. Almost like going down a rabbit hole. I have the sourdough blues right now. So frustrated. I want this to work really badly for health reasons. However, I am VERY tenacious. And AP flour is easily obtainable and pretty cheap right now. So with that being said it's really just a matter of time and energy expended that is at stake. I can afford it. If you're watching this video then you might find yourself where I am...stuck. It's never too late to learn and I look forward to finally being able to bake a decent loaf of bread. Good luck!

[@artsymargo]

Thank you so much for taking the time and care to describe WHY things happen (for better or worse). It makes for a much more intelligent kitchen experience, which is helpful and gives context to ingredients and directions. Thank you!

[@michaelgarbutt2376]

What entertaining and informative videos, so far removed from the many many sourdough tutorials I have watched, which have bored me to tears !! The dialogue so refreshingly normal, it made me smile. I am in the process of making this sourdough recipe and hope I enjoy it as much as I enjoyed the instruction. Thank you so much, Alison in the Uk.

[@No_Rice_No_Power]

This is beyond Masterclass. Nice one!

[@John-pw1bg]

I've watched several of your sourdough videos over the last several days and was sold on your methods and reasoning. And now, after watching the conclusion of this video, I can only say that this one was a masterful presentation. My dogs became alarmed at how much I was laughing. Thank you.

[@dawnkestner4960]

Ben, I’m a faithful follower of you! I’ve learned so much from watching, the visuals, and the scientific reasoning behind making the sourdough is so helpful! You cracked me up “after many glasses of wine” you are hilarious and a BLESSING to so many of us home bakers!! Thank you! BTW - my loaves just keep getting better & better!

[@celiaastoria9617]

The segment on the "starved" feeder was so fascinating. And when you pulled out that compendium, I was dumbfounded. Lesson learned: know by doing and observing. Thanks!

[@ultimatefoodgeek]

Thanks, Celia. I have some starters left from my initial video that have now not been fed in over 4 months, so I think I'll put together a video simply dedicated to proving the starved starters still produce excellent loaves. I feel like that segment may have gotten lost at the end of the very long video, and it sort of deserves its own feature.

[@brendascott9738]

I love the simplicity of making sour dough bread with your videos and tips. The only thing i do differently is to use parchment paper with final proof and then pop it into the preheated dutch oven. Easy peasy.

[@selinaang2023]

Hi Ben, can I check if the room temp affects the proofing time or will the dough end up spoiling if the room temp is too high? Why this question cos I live in Singapore and we're just at the equator. It's summer all year round and the coldest month is about 24 degree Celsius in temp. Mostly we're between 28 to 32 degree Celsius. Thanks. I'm just starting out with sourdough and adopted some starter from a friend.

[@gregorydrutchas2995]

You suggested the addition of fruit juice in the creation of the starter. However, would it pay to add a little bit of fruit juice to the starter as it evolves after its creation is complete and many subsequent feedings have been made. In essence juice up the old stuff!

[@goddessmoonlovechild226]

Bennett Starr...you are a star in my eyes..thank you for all you do

[@susanalberto4466]

I followed your instructions to "rehabilitate" my runny sourdough starter! Thanks! After one feeding with the extra flour it was ready to use. I made my first batch of dough and cannot wait to bake tomorrow...err or the next day! I appreciate your simplified instructions and scientific explanations. Very helpful.🙃

[@tbrytin]

I have only made one loaf so far and it was one of the best I have ever made. So glad I found your recipe. Thanks so much!

[@steveolson8812]

Fantastic followup to the Lazy Man sourdough video. This is a gem, my brain is hurting from the knowledge its absorbed. Most entertaining as well,

[@DENISEJACKSON88]

I have been baking a ton of sourdough bread for the past 6 months. I was considering taking a break until I came across your videos. THANK YOU SO MUCH!!!!

[@jbailey1898]

I have been using a bunch of recipes trying to get the perfect loaf of bread. I'm a nurse, so I get into the science of cooking and baking. I've finally found someone who can actually explain the chemistry and mechanics behind what I'm doing. Now I understand how to work with this stuff. Thank you!

[@lindabennett1663]

I love the amount of salt in this bread. I’ve made 4 loaves and the last one is really good. I’ve thrown 2 away. I feel like my dough is still a little wet and I’ve weighed exactly like you say. And I redid my starter the way you said to do after the first loaf. I’ve discovered it’s easier to work with the dough with each loaf I make. I love the recipe. Thanks for your instructions.

[@chris2realnice229]

Hi Linda, my technique varies a little from Ben's in that I kneed the dough at the first mixing until it is no longer sticking to my fingers much. Let it sit for an hour, stretch and fold, let sit 1/2 hour and stretch n fold 3 more times. Then shape into a loaf. Let rise, ready to bake....score and bake at 400 only because that's as high as my oven goes..for 30 minutes covered, remove from baking container and bake another 1/2 hour just sitting on the rack by itself. Makes an amazing loaf and gets rid of those huge pockets of air inside leaving a very finely structured soft crumb. Luck.

[@christinehelmus8461]

Thank you so much for your feedback. For some reason I have been doing equal amounts of each when feeding. I have no idea why I had that screwed up but I am so happy that you referred me to this video. I really appreciate your videos and you feedback.

[@lisafrederick8913]

OMG I can not believe I just found your channel and I just love it and your energy. Favorite thing, salt is a love potion 😂

[@lawrenceellison2972]

Thank you, thank you, thank you. I tried and quit sough dough bread making and just stayed with artisan bread making. I could not master all the steps just getting the starter and the dough ready. Yet I still wanted to bake a real sough dough bread. TaDa…!!! Your video… Very easy to follow. I did start and stop the video as I went through the steps and was rewarded with a perfect loaf of fantastic tasting sourdough bread. Now I am a fan of simple sourdough

[@norakaszuba]

Well, it has been over a year since I watched this series, and I had been waiting to my dough to properly rise in a covered casserole dish. I was placing it into an insulated bag with metal water bottles filled with hot tap water to prompt it along. It has been cold in my home. After three days it exploded in a rise, and the top was covered in white mold. When I dumped it into the garbage, the dough was almost liquified. Back to square one and I am going to use a ziplock bag for proofing as you do here, Mr. Starr. My early breads were much better because I followed your instructions explicitly instead of trying to do it my way. Lesson learned.

[@debrajol3585]

Same kinda similar situation here 😂. I spray into the zippee bags with olive oil spray - use them to ferment/rise- then wash in hot soapy vinegar water. I was going thru bags quick $$$. Now I scoop up the soapy water, leave it in the sink filled with the other dishes and walk away for a while.. come back & give it a little massage and rinse it. I have about 6 bags I use for maybe a month before they poop out (won’t seal or get a hole bc I’m too rough washing etc). I make a lot of bread.. for my elderly neighbors & my grown kids & my house with teenagers. Which isn’t difficult with Ben’s lazy recipes being doubled & halved into 2 bags👌 Happy Baking! Edit: you know it’s delicious bread when a teen says they only want a whole loaf for their birthday.. my daughters friend told me that 😹 I sent it with a stick of real butter and it was devoured in a day!

[@norakaszuba]

@@debrajol3585 I use this recipe continuously, as it is the only one I need.

[@silvermoon3486]

I’m new at this but I go by ur newer video about using a cold oven @ 425 degrees for 45 minutes covered & 15 minutes uncovered which is working well enough for me. Just this proofing thing has me stumped 🤔 lately 😊❤

[@davidg8032]

I love the cold oven approach. The proofing thing can be perplexing to say the least. I've made 12 loafs so far and have had only one loaf that I threw away for lack of taste. Last week I made my most beautiful and best tasting loaf to date. It rose higher than any other. Today, I made two loafs from the same starter, exactly the same way except one loaf had two fresh jalapeños and asiago cheese, and the other rosemary and garlic. The jalapeno and cheese loaf was flat as could be while the other had a nice rise. They didn't taste bad, but the one looked much better than the other. This is rocket science!!!! Sixth grade rocket science, but rocket science none the less.... I need to keep a log of everything I do, and the results, plus record any adjustments I make. One at a time.

[@djssquibbs3295]

So much of your content goes over my head, but I'm learning as I go. Plus most things that go over my head just make me want to LEARN MORE! ty I LOVE sourdough bread. I want to make it perfectly.

[@c1nbr4d]

Nice video with lots of great info. The more I watch you the more I succeed. I was having trouble making the bread before bed. I’m a bit older than you. So I made the sourdough sandwich dough with fresh rosemary and let it sit from 10am until about 7pm, put it into the fridge (didn’t form it first) kept it covered. Next morning set it out on the counter until about 10am. I shaped it into loaf and let it sit about 4 hours on the counter. Baked it and YUM! Foolproof is right. I started making bread this year. Yours are the best videos because of the depth of information. Thank you sir!

[@maryharker5088]

Chef Ben, you are hilarious! I learned much from this video, mostly because you hold my interest with your personality. Thank you!

[@alicelouie2061]

Thank you for this video showing what a too wet dough looks like. Somehow my starter was too wet even though I used a scale every time, so I probably still did something wrong. Also seeing what your starter should look like after feeding confirmed by hydration was too high, I did the correction feed and now my starter is also raising the way it is suppose to. Thank you so much!!! I fixed my test loaf too following your instructions and it’s looking good so far!

[@user-xg6zp4dr5x]

Thank you so so much Ben... For sharing your vast knowledge and great talents. love all the science explanation great humour and your idiosyncrasies . Cheers

[@Swiddullee]

Thank you for making sourdough easier. I did traditional way years ago and was successful. But it was also a bit of a pita with the when to use the starter subject. I'll be doing unfed and not worrying about that anymore! ❤

[@susanna1207]

You just answered all my questions. Thank you so much! I love my (your) starter. Cannot stop baking 😂

[@templenaff5598]

I love that you have a Ginsu knife. I bought 2 46 years ago and still use them and they are still sharp.

[@Aminahulmer]

Thanks for answering my question on what to do when dough is over proofed.. It’s weird, my first attempt went off with out a hitch.. starter has been magnificent! However last nights dough assembly is rising slower than my first try.. also, I got confused on salt measuring this time.. rewatched your videos to make sure my understanding of the scale readout was between .7 and .8 oz of kosher salt...I know you said mistakes and all are inevitable learning tools..knowing what went wrong is essential..thanks again! Your timely response is really great! 😀😀😀

[@urbanbackyardfarmer9159]

Ever since I started making your lazy SD bread, I can’t stop 😂 My friends are loving it. TY

[@jodiwalker4473]

I was so intimidated by the whole sourdough process. However, after watching your video, I CAN BAKE SOURDOUGH BREAD! 🥖

[@ultimatefoodgeek]

Yes. You. Can.

[@sebern2]

I have been waiting for you all of my life! I am a champion of forgetting things in the fridge! Now you have shown me it's purpose.

[@Michael201078]

Great explanation for home bakers! Thanks!

[@annlarson5663]

I have made sourdough for years and was suspicious of making sourdough Ben Starr’s way. Tried it and was so pleasantly surprised, simply the easiest and best bread I have made it years. Thanks Ben

[@coltonashcroft626]

I wish I had seen your videos back in April because a starter in my fridge that I threw away in May or June that I probably could have kept and used 🙁 but I’ve got a new one going so I’ll be sure to remember it now

[@ultimatefoodgeek]

Colton, I'm about to edit a video where I baked a GORGEOUS loaf with a starter that hadn't been fed in over 5 months, without a single feeding before making loaf! Starters are pretty indestructable.

[@heidimay9288]

I love the way the dough looks when it's finished bulk fermenting. no other recipe I've tried has the dough looking as cool as this . I always struggle with knowing when the dough is properly fermented and to what percentage rise to do it as every recipe is so different and different temps have you raising it at different percentages. I love this one as it takes all the guess work out of it.

[@ezongreenbriar]

I made your bread the way you said with hungry starter. It worked fine. However, I used a lot less salt because I'm on salt restriction and the bread turned out fabulous anyway. Thank you for the easy way to do sourdough bread.

[@ultimatefoodgeek]

That's great information. Thank you:

[@radenawinsbury1562]

I like the new simple video. I really messed up trying to transfer from proofing bowl to dutch oven. Being in the dutch oven for the last rise was a big help.

[@Rhanwen]

Oh, that book set! I will be saving for that. The science in your videos has started my daughter (7) and I on a learning path through bread! Thank you for sharing!

[@responsiblecuisine4974]

I like his tips. I am baking my first bread following his advice.

[@elainemoore9400]

What set of books? .

[@Rhanwen]

@@elainemoore9400 34:30 is when he starts talking about them

[@ralphvest6637]

Ben Starr, your information shared in this video is what we need. You have answered so many questions. I am sure other viewers feel the same as I. Thank you very very much.

[@patriciasummers8881]

Hi Ben. Thanks for all your sourdough school videos! I watched this one just now because I got to day three yesterday with my organic rye flour, water, and a skosh of grapefruit juice (it’s all I had, unsweetened not from concentrate) and after feeding it for the first time, within four hours it was more than doubled. I stirred it and watched and within another four hours it had hit the lid of my quart mason jar. So I stirred it and loosened the top slightly and sat it in a bowl in case of overflow and went to bed. When I woke this morning it had obviously hit the lid again and settled back down to the bottom. I’ve stirred it a couple of times today and haven’t fed it the final ounce of flour yet because I wanted to check with you first. Should I just bake some bread with it or feed it that last ounce of flour and see what happens? Thanks Ben. BTW, the expiration date on this flour of Bob’s Red Mill organic dark rye flour was 1/07/17. Whatcha think about that? I figure if you can use starving starter I can use old flour. I don’t like to waste either. Thanks.

[@newsbob5]

In your “Sourdough for Lazy People” video, you said to bake in a cold not preheated oven but in this video you said to preheat the Dutch oven. A couple of questions: 1) if I heat up the vessel do I wait until the oven is cool again before baking the bread? 2) if that is so, do I put the bread in the hot vessel and let it sit until the oven has cooled down? Thank you for these videos. You’re a great teacher!

[@banna8071]

Me too! Now it's all back to being confusing again. I filled this whole recipe and now have a loaf sitting inside a cold Dutch oven but it isn't rising. I can't score or bake because it seems dead. It's been there for 5 hours. Was I supposed to preheat, which I did not, because he said not to!

[@ultimatefoodgeek]

This troubleshooting video is old, for my original method which used a preheated Dutch oven. ONLY watch this video for fixing your starter's hydration. I will have a new troubleshooting video out for my new method. If you're having trouble with my new method, please post a comment on that video.

[@ultimatefoodgeek]

Why did you leave it for 5 hours? You bake it after 2 hours. You overproofed if you left it for 5 hours. You do not preheat the oven with my new method. You shape the loaf, rise it for 2 hours, and then put it into a cold oven and turn the oven on. It finishes rising as the oven preheats. Follow the instructions!

[@norakaszuba]

You are hysterical while buzzed, but I am grateful I watched this video! I have watched all of your sourdough videos and I thought the initial rye mixture was too thick, so I added additional water to it. I now know it has too high of a hydration, so I fixed the problem. Thank you very much for your tutorials…you are a gem!

[@elizabethcartner2005]

I have learned a great deal about cooking sourdough bread. love your easy sourdough. Thank you,

[@eleanoreadams]

love the salt explanation !

[@hummingbirdheightsfarm]

Wonderful! I have worked most of my life in a bakery or kitchen environment, never was able to do sourdough, too much work! Tried it again mid covid shutdown. Came out great but so much time! Had a neighbor share her starter and recipe for a quick sourdough where she adds yeast and it is basically a white bread recipe with 1.5 cups sourdough starter, which gives a soft sandwich loaf but a nice sour flavor. But now I can get a real, crispy crust loaf with true sourdough flavor...and yes, my starter was too wet!! Thank you for this easy to follow solution!

[@user-zd9sj5qc9v]

Thanks Ben, this has been extremely helpful. I have a starter that will double in volume within 12 hours of feeding but the bubbles visible in the matrix are tiny (pin-prick size). There is good size bubbling at the top and if you slowly rotate the container gas will bubble up and vent. I'm going to attempt to bake a loaf this weekend but unsure why the bubbles in the matrix are so small.

[@944gemma]

I have the exact same issue.

[@rossr6616]

perhaps wait longer for bigger bubbles, or try a higher gluten flour to "hold" bubbles better ??

[@LinnetLegs1]

Thank you for making everything so simple and fuss free. I’m about to start making sourdough but was about to give up before I started until now after watching other videos. Thank goodness I found yours that has made it simple to understand and with a minimum of work.

[@HermannKerr]

I have just watched quite a few of your KZbin videos on sour dough. Not only am I really impressed but I found them immensely entertaining. I discovered using a cast iron pot to bake bread from a recipe for rustic no knead bread. I felt a bit guilty using the cast pot to bake regular bread but it is so much easier and many recipes adapt well to this method. I have been making high hydration breads for a long time which I blame on wanting to perfect ciabatta. I am going to take a run at making a sourdough starter. I really appreciate your knowledge and your tips. I am going to convert your formulations to metric as I have moved away from Imperial measurements since buying a digital scale when it comes to working in the kitchen as it is so much easier to scale a recipe. I love all your chef's hats.

[@CheriGlidewell]

I have made my starter from your recipe. I have one that is over 4years old, didn’t feed it for over a year! Got it going again and it’s perfect still. Also started another using apple juice. Another per starter! Love love your recipes and videos!

[@honorshearing2821]

Love your nerdy explanations. It's a great help to those of us that love and need detail. Thanks from the UK (south London). ps love salt

[@TimTernet0]

Ordered Morton's Kosha salt. I always follow good advice in my 77th yrs in UK.

[@tweakablelifecreations6543]

AWESOME 👏🏾 👏🏾👏🏾 Clearly, you put a ton of work into these videos and educating us! I’ve learn to “listen while I work” (whistle* to-to-to to to to toooo 🎶) I’ll save my $600 and buy more flour and stick to listening to your knowledge. 😉 So much appreciate your videos! And I don’t like long videos, imagine that! You’re awesome 🤩

[@RiverRockChurchNevada-mc4fz]

Thanks Ben! I love your humor and knowledge!! im very new at bread making, but I feel like I'm learning from the best!!🎉

[@joenwblake6438]

Wow, I delighted in your video! Refreshing fun and just what I needed to hear after my recent experience in sourdough baking land. Thank you.

[@carriegriffin123]

Younare AMAZING at explaining everything. Adore you. I have ordered unbleached flour (as I was told you have to use unbleached). And to use Rye. Gonna start on Thursday. Cant wait. Thanks soo much. Love from Ireland 🇮🇪

[@rae5726]

Ben u are an excellent teacher and presenter! Thank you For putting these videos on KZbin for people like me who is just learning! I’m Going to make my first starter today because I like extra sour sourdough. I cannot find it to buy it here in the treasure valley of Idaho like I used to buy in the bay area of California. Thank you again

[@sandys52325]

I baked my first loaf today. It could have risen a bit more but otherwise came out great. Can’t wait to try another loaf next weekend. Started will be dutifully neglected in the fridge until then. Thanks Ben

[@libertymicrofarm6032]

Thank you for this video. I have been struggling with your recipe. I’m getting good flavor, but the crumb has a tackiness to it and the crust is like concrete. I have tried both in the Dutch oven and in a loaf pan. From this video I believe I have been making two mistakes. I have been using a “recently fed” starter and over proofing in both the initial fermentation (24-36 hrs in the fridge) AND the final rise (4 hrs). I’m going to keep trying 👍

[@ultimatefoodgeek]

Yes, you're overproofing. Follow the recipe! Don't feed your starter. Don't proof in the fridge. I will have trouble helping you get a good loaf if you're not following the recipe!

[@carolrosas6785]

You are such a great instructor. I love your work.❤

[@vanessasiren7667]

Ben, thank you for everything. Since March I've tried a few starters. I've had a few bricks I forced my family to eat. I've got fancy stuff but failed like so many have. Our fridge broke mid pandemic and I had to let go of one of my starters. As I type, I have a loaf of this recipe in the fridge. Glad I found you. Keeping my fingers crossed. I m glad I watched this one too! I need to get a Dutch oven now I think.... will you teach us about easy cinnamon rolls?? I bet that's your next BIG one!!!

[@ultimatefoodgeek]

Vanessa, the problem with cinnamon rolls is that they're not necessarily EASY. I do have 2 killer sourdough cinnamon roll recipes...one that's "not quite so healthy" and one that is literally poached in butter and a heart-attack waiting to happen, and I only make them once a year, but boy...are they sinful! More videos coming!

[@kristi1949]

HaHaHa! "...bricks I forced my family to eat." Thank You!! Me too.

[@puidemare2337]

@@ultimatefoodgeek This is what I learned about fat, especially, animal fat-that is not what causes heart attacks!! It's actually vegetable/seed oils that is incredibly bad for you and your heart!! Everything we've been told about animal fats is not true at all. When you actually analyze the studies on animal fat, the studies were very flawed. This is coming from a person who was eating a lowfat/vegan diet for many, many years!! Now, I gorge on animal food and fats. Didn't know how essential fat is for cell and brain development. Anyway, just thought I chime in about butter. Sugar and vegetable/seed I avoid like the plague!!! Might I add, I'm new to baking and have twice successfully made your sourdough bread, each time a bit different, but each time yummy. And I'm eating it with loads of butter!!

[@SaraBray1]

Ben, this is the best video on KZbin! A game changer for me. Thank you so much….

[@ultimatefoodgeek]

I'll be remaking it soon, to target my newer baking method.

[@karenwilson6483]

This was a fantabulous share of info! I am just starting sourdough bread making. I put it off for years because of the confusion I was experiencing through investigation. Thank you so much for making this doable for me. Now - how much cheese and jalapeño did you put in that bad boy???😋

[@maylene4644]

Hi Ben. I really really enjoy watching your videos. Your tutorials about the science of baking sour dough bread is very informative & enlightening. I find your instructions easy to follow and after watching tons of videos and laborious stretch and fold with no great results. I had one right now that came out very wet(I think I over proof)after 16 hrs of first proofing. It's winter here right now in the Southern hemisphere and it took a lot more time for my dough to rise I had to put it inside the oven not on but just the light turn on overnight. Came out so risen but so wet I cannot even hold it let alone shape it.......Anyways I added more flour while shaping as u suggested and placed it on my banneton. Now resting in the counter for 3 hrs before I bake. Fingers cross it will come out ok...I wanted to give up but seeing ur videos encouraged me more. I am not new to baking but just learning sourdoughs....Thank u very much and more power!

[@billdavis7769]

At 14 minutes, I found this hysterical! I love all the videos he makes Re sour dough but the rant starting at 14 minutes is epic!

[@deebrake]

Thanks so much for all the videos on Sourdough; been making regular yeast bread and have made a Sourdough sandwich style occasionally since I was 18. Since the Pandemic we have been making sourdough sandwich bread quite a bit. Christmas we were given Artisan Sourdough cookbook. So far 5 attempts and although edible your videos have made the Technique much more understandable. Thanks so much!

[@filledfield1084]

Loving it Ringo. I need to beef up my starter a bit. Thanks again mon ami.

[@paulhoward979]

Love your style! Did my first sourdough loaf today, spot on & delicious! Thank you sooo much 👍👍👍

[@PeterJohnsonJr]

Such a great video, thank you! I've made it 3 times now, success each time. But I've still had many of the questions that you answered. Excellent!

[@chathaway99]

There is mold in my starter jar and on the sides. Time to ditch the starter? Thanks Ben! You rock!

[@ultimatefoodgeek]

If it's on the surface of the starter, I'd toss it and start over.

[@MissRed-AKgirl]

I love your explanations. Informative and also entertaining 🧡

[@carlydynna5935]

Ok this was sooooo funny….you handled these interesting people well with a sense of humour….still laughing you covered EVERYTHING.I WOULD NOT TALK TO ANYONE THAT HAS QUESTIONS AFTER THIS.

[@Doofus66]

WTF?!?!? You TEASE!! I want to see the inside of the other loaf. LOL :o)

[@pixiesmama8807]

Ben I have smiled every time I see u, ever since I saw you on day 1 of ur season of MC. I’m happy to have found u here since I started a sourdough starter a couple of years ago.

[@leighconnett802]

Ben-THANK YOU!! Can I say that again...why yes I can...THANK YOU!!! My bread was delicious using your recipe and tips. It was sooo good I had to bake 2 more loves😉😍. One of the loaves I added cranberries and walnuts and OH MY GOD...it was delicious. Now that I have gained 15 pounds over the course of 5 days from eating bread--so worth it 😬-I have found a bread I can actually make and give to people without embarrassment. 😂. If you’re ever in WV please stop by. I’d love to make you some bread 😍.

[@epristerv]

Thanks for all of this information. I have made 4 different loaves following 4 different techniques...TOO MUCH INFO, too many steps. It's a lifetime commitment to try to make a single loaf ha ha. Only the first one worked out, beginner's luck. I know my starter is healthy and active. Thanks for inspiring me to try again using your recipe, and to keep trying until I get this right. I am still having trouble getting much rise on my loafs. I think I may not be proofing enough. And the experiment about taking it out of the fridge was GREAT. I have gone from being a sad sourdough panda to excited to try this again. Thanks again!

[@jamesthomas4080]

Thanks for this video Ben! I've made 4 loaves so far, each one better than the last. The taste and crust is fantastic, better than anything I can buy locally. I'm still hoping to get a higher lift on the loaf (I'm making it in a loaf pan for sandwiches) but it is getting close. I think I'm going to do a dutch oven loaf next to see how that turns out.

[@jamesthomas4080]

Loaf number 5 came out AMAZING. I added garlic and fresh rosemary and cooked it in the dutch oven. Wow.

[@luciepaul1]

Love your honesty, love of sharing your baking knowledge. I cannot tell u how many starters I’ve thrown out and got completely discouraged. Never got to get a starter ready so I’ve never made a sourdough bread. U have now given me the courage to try again. Thank you for sharing your Knowledge

[@ultimatefoodgeek]

You can do it!

[@responsiblecuisine4974]

Thank you for this great tips. I am excited to make my first loaf. I've watched your previous videos and I have my starter ready to bake😁

[@jimshirey2293]

This is the video I needed! Because I have to confess I added more flour in the beginning...just because 😉...and ended up with soupy dough...now I'll try it YOUR WAY, like I should have 🤣

[@chadlussier1691]

Thank you for making this series. It has revived my hope in making sour dough. I do have one question. You mention that if you getting flat bread, your dutch oven might be too big. If I 1.5x the recipe will that work, instead of buying another dutch over? Or, will it be too big then to properly rise?

[@ultimatefoodgeek]

Give it a try, and see how it goes!

[@DianaCalzia]

Your technique was a game changer to me baking sourdough bread!! My husband thanks you!

[@LarsJAas]

Love your sourdough videos, and I'm going to try to revive my breadbaking career with my year-old-slumbering/starving sourdough starter because of it. My one comment is, help us imperial challenged bakers out - add metric measurements to your recipes...

[@ultimatefoodgeek]

ALL my recipes have metric equivalents in the written recipe in the video description, directly under the video.

[@HopeWarris-f9u]

I would like to see multigrain sour dough and rye one that you could make. I love your videos.

[@flfbsphatboyblue8970]

This has been my goto recipe now. I no longer bother looking for anything else. The one thing I might try is adding a little Vital Wheat Gluten to my flour. Thanks for this great bread recipe!

[@HeyPearly]

As for me, I've been playing with the idea of a tad Vital Gluten also. Hmmm, what will Ben say? I've been at this Sourdough challenge since MARCH! With not a single loaf that would even begin to appear to be bread. I've been on the brink of giving up, so sick of trying and FAILING (I'm not a Failure kinda' girl!) Just found Ben a couple of days ago, so my corrected starter is done and my 1st dough from this method, is currently resting on the counter. I have yet to see if it will eventually become actual sourdough bread ? I'm actually worried & nervous. We'll see, fingers crossed!

[@flfbsphatboyblue8970]

ShirleyGirl Cross Let us know how it works out for you. I’m going to try some tonight. We can share results. Let’s se if Ben chimes in. 😉

[@ultimatefoodgeek]

Yes, we are waiting for the result!!! A little gluten added to the recipe is totally fine, especially if you're using a weaker flour like all-purpose. It should improve your rise and internal crumb.

[@flfbsphatboyblue8970]

Ben Starr Wow! Yes, it made a big difference. I substituted 10 g of AP with 10 g of Wheat Gluten. The oven rise was awesome and the crumb was a lot more open. Very pleased with the results. Wish I could post pictures. Thanks for the reply Ben. Cheers!

[@HeyPearly]

@@flfbsphatboyblue8970 Sounds like a great idea. Todays bake was less than stellar. I simply cannot handle sticky dough! I've got to wake up my starter, it went in the fridge yesterday. I was so confident Ben's recipe and my corrected starter were sure to be a success story....NOT! I am definitely adding Vital Wheat Gluten to the next loaf, any thoughts as to the amount to add? I will say Ben's recipe did help...Gave me more of a heavy loaf and somewhat less of just another door stop! I RX'd my starter as Ben advised but, still gluey dough. I use King Arthur's Bread flour and bit of locally milled whole wheat. The flavor is really nice but OMG! HEAVY as Hell! How to get a smooth, tight ball of dough? Back to square one!

[@SurLife]

I appreciate you so much... I have been making the simple sourdough for lazy people for about 5 loafs and now I have found the trouble why my dough has been sticking to the cloth just as I plop it into the hot dutch oven... My starter is not balanced... :) You are a fun and great teacher... Thanks!!

[@teresaolofson1377]

"Anyone that Tells YOU ...you have to Feed your Starter Every day has....drum roll please....ahhhhhhhh Music to my EARS :)

[@Maggie-ig7fg]

I should have watched this video before I bugged you with more annoying questions! You answered everything I asked.

[@juttasinclair1903]

I’d love to try out your instructions for making a loaf with my starving starter . I was just getting ready to throw it out & start fresh when I found your video. Where can I find the recipe for the loaf ?

[@ultimatefoodgeek]

Check my channel! "Simple Sourdough for Lazy People."

[@robshell4259]

Yep, I threw away my starter years ago because I read that the dark ''Hooch'' showed that the yeast was dead. I didn't keep up with my feeding schedule, it was in the fridge and out of sight for a week or two. I gave up, I didn't think the feeding schedule was worth the waste and hassle for some bread maybe once every other week. Everything has changed now thanks to Ben on youtube.

[@kimwine6336]

Maybe you'll find some entertainment in my goofy sourdough starter tale...I created what I thought was a starter before I found you. That was three weeks ago. It has yet to double in size. I have done ALL the wrong things. Too much water because I wasn't weighing, poured off the hooch, overfed to the point I now have EIGHT mason jars I'm feeding, and mixed a test loaf to see if it would rise. That was 48 hours ago. It's stil flat as a pancake, lol! I have decided to call this a flatlined sourdough starter experience, chuck the whole lot of imposter starters, and start again with your pineapple juice method and just ONE container. My kitchen (whole house, really) runs colder, (around 68 degrees) so I'm going to also look for a place SOMEWHERE in my house that is warmer than 70 degrees. I hope this tale of sourdough starter woe has entertained at least one person today. Even though it was a big fat fail, I have learned a TON and hopefully, I'm armed with the right knowledge to avoid the same mistakes next time. I have went through 15 lbs of flour just on starter. The good folks at King Arthur are most certainly going to dub me "customer of the month" ;-)

[@ultimatefoodgeek]

Ha ha ha ha... Thanks for the story! This is a great foil to the people who criticize me for saying that sourdough was being baked 1000 years ago, but then I tell you that you MUST have a scale to bake sourdough. You can't teach a new baker to bake a perfect loaf without precision, and a scale is the ONLY way to achieve precision.

[@kimwine6336]

@@ultimatefoodgeek you’re welcome! Update: YOUR starter recipe worked beautifully and made offspring to share with friends!

[@joanneklug7665]

What is this with pineapple juice method. I have not seen this video!

[@diannewilson2710]

Brilliant Ben! Really enjoyed this video. Think I'll watch it again with an undisclosed amount of vino handy. 🥂