The Best 6 Sourdough YouTube Videos | Updated 2020

[@the_bread_code]

Moin and Gluten Tag. What are your favorite videos? I included the full list including the links here one more time: 1: "How To Make Sourdough Bread Masterclass" - ilovecookingireland - kzbin.info/www/bejne/aHe5l32KfNWLpLc 2: "Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time" - Culinary Exploration - kzbin.info/www/bejne/aqObmqWagdqIqsU 3: "The Last Sourdough Recipe You Ever Need | Amazing Bread Every Time" - TheBreadCode - kzbin.info/www/bejne/hH7KnZutpZefhNU 4: "How To Make A Basic Open Crumb Sourdough Bread" - Full Proof Baking - kzbin.info/www/bejne/fp2tdp2NYraGpLM 5: "How do you avoid over fermenting your artisan sourdough bread? | Foodgeek Baking" - Foodgeek - kzbin.info/www/bejne/i6e4e4Rmo6uJhsk 6: "PAN DE CRISTAL - 106% hydration, sourdough, handmixed (full recipe & method) " - Bread By Joy Ride Coffee - kzbin.info/www/bejne/ppSkmaupoZKIjKc

[@Foodgeek]

Thanks for featuring me :) Those are all great videos for people that want to learn to make amazing bread :)

[@jonathanjg]

Yay, you guys know each other!

[@casuallyburning8456]

yesss my two favorite channels supporting each other

[@werguitar]

deliiiicious food around of the world😉

[@Qaeter]

Experiment time 👀

[@sh8736]

I would love to see you guys doing a live chat video maybe discussing viewers questions. I’m waiting for some one to give instructions on 3 ways to clear your kitchen drains of flour and how not to cut your fingers taking the cover of a razor blade lame 😀

[@BreadbyJoyRideCoffee]

Thanks for featuring me. Joining me to others overwhelms me a bit. :)

[@the_bread_code]

Any time! You are an amazing baker. Thanks a lot for all the great contributions!

[@JustJen33]

I love elly's everyday. She is so real and makes it easy with thoughtful tips.

[@superfoodsmoothies]

I also like her channel. It's particularly helpful for people who live in hotter climates.

[@the_bread_code]

Thanks! Did not know her. Subscribed :-).

[@larafiji]

What's the name of the channel? Elly's everyday?

[@johnmorgan9617]

Whaa - Information overload, step by step improvements. This gave me lots of steps all at once, I'm going to have to try and organise them to identify the critical path to sucess, with a few alternative countermeasures / contingency planning to ensure sucess.

[@the_bread_code]

Moin John. 100% yes. I figured that's why I do this video, just to aggregate what's currently out there :-).

[@dianaferrari1300]

Thank you so much for your very instructive and easy to understand tutorials..after months of buying books, confusing internet research and baking loaves of disappointing flat bread yesterday I decided to try your 1:5:5 ratio when feeding my starter and this morning I baked my first satisfactory loaf ! I am just so happy to have this beautiful raised bread still cooling in my kitchen, you made my day.

[@the_bread_code]

Moin Diana. Awesome, that means a lot. I feel most recipes are rather poor as they never explain the why behind it. This means, yes, sure it works in the environment of the baker, but not at home. That's why me understanding why is always so incredibly important :-). Happy baking!

[@allikin75]

I watch most of these on a regular basis (you, Foodgeek, Joy Ride Coffee, Full Proof). Excellent choices! It's just something meditative watching someone handling dough, and I particularly enjoy Joy Ride Coffee when I just want something mellow and calming to watch, that is inspiring and educational at the same time. You all rock.

[@the_bread_code]

Moin Allikin, thanks a lot for the comment. Fully agree, I love watching him work the dough, truly magic!

[@goodluck3290]

They are all excellent learning videos! I think the one that struck me the most was watching Joyride coffee handling 110% hydration dough. His hands were shaking. Of course that dough taught that autolyse and many stretch and folds later, you have great bread! Other videos taught window pane, overfermentation, etc. I'm not a good baker because I've never been trained, there is so much to learn. I love trying though! Here's to many more great videos.

[@the_bread_code]

Moin Michelle. Thanks a lot and I totally agree. He is a true dough magician. Unseen skills. Very impressed.

[@goodluck3290]

@@the_bread_code I happen to have very hot hands. Some people have cool hands. I wonder if that is part of my problem with stretch and fold. The dough just never seems to get there.:(-

[@bitababyszes]

I like Bake with Jack. I don't like "discarding starter", so his jar scrapings method appeals to me. Thanks for compiling your favorites. It takes a lot of time to look through them all!

[@qwarlockz8017]

Yeay! This was cool! I actually started with my first bake using the Irish bakers recipe. That is an excellent simplified start. I fall back on it when my bakes start breaking down. There was one person I had not seen and the rest I keep up with. Your vids def deserve to be in this company. The only one I would add to your list of greats is Bake with Jack. His vids are very fun and informative. They are a bit shorter but def a great addition to your play list. Thanks for the work and encouragement!

[@the_bread_code]

Moin Qwarlock. Thanks a lot for the comment. Agreed - Jack is an awesome fellow baker :-).

[@findatacentre1741]

I went to all those video, and it really help me understanding the process

[@the_bread_code]

Moin Fin. Thanks! You are most welcome.

[@CarlaTudor]

My favorite sourdough master youtubers too! Thank you for mentioning them!

[@the_bread_code]

Thanks Carla. You are most welcome. Happy baking.

[@papiamitra6644]

Excellent choice.all the video are my favourite .I see them regularly.

[@the_bread_code]

Moin Papia. Thanks for the comment. Glad you agree!

[@jamf-r8719]

Trevor Wilson! Knowledgeable, relaxed, no superfluous motions, neat and tidy bowls and worktop, graceful hands.

[@the_bread_code]

100%, I agree. I wish he would do a few more videos on KZbin these days.

[@jo-qc1no]

@@the_bread_code Yes indeed! Off topic and about books instead of videos: You might enjoy the novel "Sourdough" by Robin Sloan. The main character is an AI programmer, and the starter plays an important supporting role.

[@jvallas]

jo reyes Well, this sounds intriguing!

[@poepoesie6390]

For scoring I really love Bread Journey. PS I think it's great that you added your own. I agree that yours are some of the best!

[@the_bread_code]

Moin Poe. Thanks! That means a lot. Also thanks for the note on Bread Journey. Did not know. Cheers.

[@MichaelRei99]

I agree100%! You need to understand what’s going on if you really want to be the best you can be!

[@JoseLausuch]

I share your opinion about those great masters sharing knowledge. I love the videos from Joy Ride Coffee, how to tell a story without words, just perfect dough handling and nice background music is enough.

[@the_bread_code]

Hola Jose. 100%, agreed. He is a true master :-D. I still have lots to learn from him.

[@CynCopeland-TheAnswerIsMeat]

The WHY is absolutely key -- I reward you for your attention to the WHY in your videos by watching the ads all the way through so you get the ad credit! I don't do that for many ...

[@the_bread_code]

Moin Cynthia. Thanks for the comment. Haha, you rock, thanks for doing that. That's not necessary. But I really appreciate that. I just want to make sure everyone around the world can bake amazing bread at home. That's my motivation.

[@barbaraholly387]

Your videos really increased my understanding and success with all things sourdough.

[@the_bread_code]

Moin Barbara. Thank you very much. That truly means a lot!

[@josegomezgil1924]

birds of a feather flock together... here an eagle: Trevor J. Wilson ... thanks Hendrik for sharing your knowledge!

[@the_bread_code]

You are most welcome. Also - yes - Trevor is truly a legend. Love his videos :-). Happy baking!

[@reneeprince6790]

As a newbie I appreciate Baker Bettie and Bake with Jack. I enjoy your videos and thank you for a new library of ones to check out. It seems I find new tips all the time to advance my skills.

[@the_bread_code]

Moin Renne. Awesome, I did not know Baker Bettie. Jack is an awesome fella too. Happy baking!

[@jacquelined.1611]

You are so awesome for giving kudos to your fellow pro bakers! I really appreciate the humbleness of you doing that, really shows what kind of person you are. Besides putting out amazing videos yourself! Thank you 🙏

[@the_bread_code]

Moin Jacqueline. Thanks for the nice words. That truly means a lot. Happy baking!

[@nmmarc]

For the French speaking community, my favourite," Boulangerie pas à pas" with Fabrice Cottez. Also, Bake with Jack (definitely), Mukgling, Pro Home Cook, Northwest Sourdough, and King Arthur Bakery Company.

[@the_bread_code]

Merci. Thanks for sharing!

[@rayyanali4471]

These are the best sourdough channels. I'd also add Joshua's and ProhomeCook's sourdough videos as honorable mentions.

[@the_bread_code]

Thanks Rayyan. Yes - they are awesome bakers too. Thanks for sharing!

[@superfoodsmoothies]

Another good channel is The Regular Chef. He makes quite a few sourdough videos and has an easy going style.

[@the_bread_code]

Thank you very much for the recommendation. Checked out his channel, great content indeed!

[@tschousy]

Hi Dude, love your content! With your videos I am able to get a really nice sourdough bread with a nice crunch and a perfect crust. However, when I store it (for even a half a day) alld the crunch will be gone and the breads crust will not be as crunchy anymre. I store it in a "brotkasten" with a lid. Do you have any tips how you keep the breads crunch?

[@the_bread_code]

Moin Trollinger. The problem is the condensation of your baked goods. This is a great article with a few tips: www.kingarthurbaking.com/blog/2015/09/15/keep-baking-crispy#:~:text=Simple%3A%20a%20long%2C%20slow%20cool,by%20drying%20them%20out%2C%20too.. However - I prefer to store in the fridge and then simply toast when heating up the bread again :-). That way the bread also stays good for much longer.

[@dcortes2002]

Help! My first couple of bakes were great. Since then I think something happened to my starter and my dough won’t proof enough. After feeding my starter the last use it remained soupy even though it was left out at room temperature. Do I need to make an entirely new starter? Or is it fixable?

[@the_bread_code]

Moin David. No worries. Try feeding your starter over a couple of days once per day with a 1:5:5 ratio. It should be good. I recommend whole wheat flour. Cheers!

[@Balto13]

I also love chad robertson from tartine bakery. His method is Very simple and gives amazing results

[@the_bread_code]

Thank you. I will check that out 👍

[@mrperson5443]

Thank you so much. I was just looking for a new sourdough recipe!

[@the_bread_code]

Moin Mr Person. You are most welcome. Happy baking!

[@Mikester1974]

My favourite is how to get open crumb with a stiff dough by Trevor Wilson. It’s a really good way to start baking sourdough as the hydration is low. The end results is still good and I really like the bread I bake with this method

[@the_bread_code]

Moin Mikester. That's an excellent tutorial as well. Love the charming music on that one too.

[@pamelabeaumont8868]

I think yours are very good. You explain the procedures really well . Also like Mike 15 mistakes on pro cook.

[@the_bread_code]

Excellent video. Yes. Thanks!

[@thomaswilbanks4362]

I agree with your picks. They have been my top go to teachers.

[@the_bread_code]

Moin Thomas. Awesome. Yes, fully agree! I still learn a lot from them.

[@pxbtube]

I've seen all of these, and all have thought me something invaluable along the way! Great selection, keep up the good work!

[@the_bread_code]

Moin Pedro. Awesome. Glad you enjoyed the video. Happy baking!

[@sh8736]

I also like buzzby bakes. He uses a mixer a lot, so helpful for those who don’t have the possibility to do such soc ugh manual work. The Irish guys was recommended by sough dough baking friends in ZA, great to see how global this is especially when we have all been in lock down. The Irish technique to mix it all and knead like bread with standard yeast was interesting. Didn’t work for me but I can’t emulate you or food geek 😢

[@the_bread_code]

Moin S H. I recently added a great tutorial on the full process: kzbin.info/www/bejne/hH7KnZutpZefhNU. Maybe this will help. Happy baking!

[@ThatGuy-dj3qr]

I appreciate your videos and videos by many other bakers as well. To my mind, the shortfall is that most KZbin bakers use very little whole wheat (whole grain) flour in their recipes. Everything I have read about healthy eating involves eating whole foods. This means eating whole grains as opposed to simply eating the endosperm. Yes, it's MUCH easier to get a nice light loaf using 80% bread flour. To my mind, the real challenge ilies in baking a healthy whole wheat loaf sourdough that isn't too heavy in density.

[@the_bread_code]

Moin Brian. I totally agree. I have been working so much with whole wheat the past weeks, exactly because of the points that you mentioned. I am at iteration 15 I guess. But still not there where I want to be hehe. I will keep you posted.

[@ThatGuy-dj3qr]

@@the_bread_code I look forward to future videos with some whole wheat bread making. I am sure there are some techniques that will improve leavening and crumb. 1) One technique I have employed by suggestion of "Elly's Everyday" involves longer autolyse, but this is more for the taste. An overnight autolyse removes the bitterness found in hard red wheat bread. kzbin.info/www/bejne/oJXCo2lvjMaohs0 However, I have found that with extended autolyse, one has to be cautious not to overproof your dough. I assume that an extended autolyse tends to chew away at the gluten network. 2) Another technique I have seen used by the FoodGeek is Tangzhong (water roux). I am curious if this might possibly help whole grain breads. (Maybe not) 3) I mill my own flour from whole grains, so I am going to try milling my flour finer to see the effect on the flour and the bran. 4) I also wonder about adding vital wheat gluten in to see its effects on bread. Basically, I am open to anything that would help lighten my loaves. I am very happy with the taste of my bread. I would just like a lighter crumb if possible.

[@chunkapur5057]

Joyride Coffee and Fullproof both have excellent 100% whole wheat breads (also Elly's) - will need loads of practise to become as good as they are, but that's the fun part 😊

[@jvallas]

Brian F The Food Geek did an episode about Vital Wheat Gluten if that’s of interest to you.

[@ThatGuy-dj3qr]

@@jvallas Thanks so much Judy. I did see that video, but I believe it was largely bread flour used in that recipe (I believe it was 70% bread flour). I am glad to see The Bread Code experimenting with VWG in 100% WW flour. He is currently working on getting a nice light WW crumb by tweaking other parameters as well as VWG. I look forward to his followup video on this style of bread.

[@rohitvashisht6522]

Joshua wiessmann is cool too watched quite a few videos of his too,should include him too.

[@the_bread_code]

Moin Rohit. Definitely a great resource too. Thanks for sharing!

[@harleymbaldwin]

Yeah, all are very good bakers but I feel that only a very small % of them have that special "presentation" skill and comfort in front of the camera...of course this takes time for anyone but those few that can show their unique personality are usually the videos that you always remember and return to! For example, Joy Ride Coffee NEVER actually speaks in any of his videos, BUT his style is truly special (showing his Natural surroundings with beautiful video clips using drone, and Classical music background, etc...). Sune has a very "typical" Scandinavian / Danish style and his T-shirts (and guitars in the background) are really cool - plus his trademark spoken : "Experiment Time" , to introduce his videos is hilarious! It's not easy to "stand apart" when there are so many YT Baking Channels but there are always a few that do!! You also have your style and method of showing people how to bake so please keep doing what you are, and don't "hide" yourself - be an INDIVIDUAL, not just a Baker!!

[@harleymbaldwin]

@@T-marie-N actually I have! I like a lot of his instructional videos but of course he does a lot of yeasted baking. Nothing "wrong" with that but there's something magical about a loaf made with only 3 ingredients (flour, water and salt)

[@the_bread_code]

Moin Harley. Thanks a lot for the comment and feedback. That means a lot! I will try to be as authentic as possible 😎. I'm a little strange sometimes haha.

[@irenacosic3846]

It is also my choice. I hope one day to be a master like joy ride coffee. I'm not even close yet. 😁

[@the_bread_code]

Moin Irena. Agreed, he's a true master!

[@marinak5112]

I really like Bake with Jack and ProHomeCooks

[@ThatGuy-dj3qr]

Often it comes down to personal taste. I simply cannot watch Jack's videos. It really bugs me how he just goes on and on and on. I think he is in love with his voice.

[@the_bread_code]

Moin Marina. Thanks for the comment. Agreed, both are excellent!

[@the_bread_code]

Moin Brian. Oh noes. What do you think of my videos. Are they too long? Appreciate all the feedback I can get!

[@ThatGuy-dj3qr]

@@the_bread_code I love your videos. I love your sense of humour and I think they are the right length too. I have learned lots of things. If some parts are too long for people they can just click to forward the video.

[@Oho159]

hello how you keep your sourdough fresh longer?

[@the_bread_code]

Moin Ged0. After baking I love storing my sourdough in the fridge in a plastic bag. You have to toast it afterwards, but it stays fresh for a long time.

[@Oho159]

@@the_bread_code thanks :)

[@sharonn9991]

Thanks! It can tough for a noob like me cos of all the information out there, so thanks for filtering it for me :)

[@the_bread_code]

Moin Sharon. You are most welcome. Cheers. Happy baking!

[@kaeseatom]

The first video I ever watched were the guides by Joshua Weissmann. You should check them out. You can't miss them

[@jvallas]

kaeseatom Yes. And since he was a chef and is a lifelong foodie, he presents a wide spectrum of great food in addition to breads.

[@the_bread_code]

Moin kaeseatom, fully agreed. He creates amazing content. I love watching him.

[@fustyler]

can you please do a sourdough pizza video

[@the_bread_code]

In the making 😎. First with yeast though 👍

[@henrijakubowicz1421]

I like Boulangerie Pas a Pas but it's in french, maybe you can put english subtitles. Also like John Kirkwood for his breads.

[@sh8736]

henri jakubowicz John Kirkwoods ciabatta was my first sour dough bread! But he doesnt rest over night in the fridge so I ended up with bread ready at 10pm when I’m goi g to bed .....😴

[@henrijakubowicz1421]

@@sh8736 I still have never made sourdough bread. The problem is to feed it on a regular basis and we travel often, except since march with this damn Covid19.

[@jvallas]

henri jakubowicz If it suits your schedule, starter can be kept in the fridge with only occasional feedings to keep it in good shape. There are plenty of instructions online for doing that. (You can also freeze it, I think, and I dehydrated some. It was mostly an experiment, and it did come back to life. Half of it is flakes, the other half powder.)

[@henrijakubowicz1421]

@@jvallas thank you Judy I will try that.

[@jvallas]

henri jakubowicz 👍

[@Maricelarivas]

Check on Baker Betty and her playlist on sourdough for beginners

[@the_bread_code]

Thanks! Will do. Great recommendation.

[@lifeisbeautiful4382]

these all are awesome people making learning "how to bake SD breads" easy for beginners like myself. Learnt a lot from them. one is a new channle for me, will watch them too. Check Out Elly's everyday also. She is a home baker and really simplyfies the process too.

[@the_bread_code]

Moin Life. Thanks for the comment. Subscribed to Elly too. She has impressive skills for sure!

[@jvallas]

Thanks for this great info. My all time favorite is not exactly sourdough. It uses a pâte fermentée instead (“old” dough starter) and what is called mixed starter. Keeps adding to the dough in 3 stages. It’s Steve Sullivan from Acme Bakery in an episode of “Baking with Julia” originally shown on PBS (if you have access to PBS, the episode is available there in better quality). I fell in love with his bread making years ago when it first aired, and I’ve never been able to forget about it. The two parts: kzbin.info/www/bejne/aJvGfpykhKpgjbM kzbin.info/www/bejne/l3mnYnuIerF8Y80

[@the_bread_code]

Moin Judy. Thanks for the comment and sharing. Unfortunately no PBS access here. Those 2 videos you shared are awesome. I love the oldschool cool style of the video.

[@jvallas]

I just remembered a 12-episode series of King Arthur Flour’s called “Isolation Baking,” in which Gesine Bullock-Prado and Jeffrey Hamelman (renowned bread baker) baked various things together. Every episode had gems of insight, but I especially enjoyed Jeffrey’s 6-fold French bread (first episode). It wasn’t all sourdough, but it was all helpful and entertaining. www.kingarthurbaking.com/videos/the-isolation-baking-show And here’s some bread porn from an excellent site (The Fresh Loaf) full of serious amateurs who contribute tons of questions and answers: www.thefreshloaf.com/keyword/jeffreyhamelman Goes on for several pages and includes recipes along the way.

[@the_bread_code]

Moin Judy. Thanks a lot for sharing. Great links!

[@keithepstein2812]

You and Foodgeek are my favorites. I enjoyed Baking with Jack for bread-y entertainment. Not much science, but his videos are quite enjoyable. His beginner's guide is fun: 101: Beginners Sourdough Loaf, Start to Finish [kzbin.info/www/bejne/rJ7FYaqNgK6HeLM]. My guilty pleasure is Mukgling's 86% High Hydration Sourdough Bread [kzbin.info/www/bejne/nGGahYGIZZppm6c], which is more bread-porn than educational. Be sure to turn on the subtitles for written guide. I followed his process precisely and made a wonderful and delicate bread, although it was slightly above my skill level. Finally, Michael Green at Pro Home Cooks has done several sourdough guides, including the Perfect Sourdough Loaf [kzbin.info/www/bejne/qaXSgYytmbWIY6c] and 15 Mistakes Most Beginner Sourdough Bakers Make [kzbin.info/www/bejne/eHuoeaasjJd9bK8].

[@the_bread_code]

Moin Keith. Thanks for sharing. Excellent videos I watched both of them.

[@Franzosenkoenig]

Pain de Crystal ist auf jeden Fall sexy und herausfordernd, aber bitte schau dir den YT channel "Rus Brot" an, lege ich dir ans Herz. Er hat eine Playlist mit eng subs. Das ist next level (CLAS)

[@the_bread_code]

Moin! Danke. Den kannte ich noch nicht.

[@Franzosenkoenig]

Ist was ganz anderes und sehr Roggen-zentriert, aber dieser CLAS Sauerteig macht echte Wunder, gestern mein erstes Brot mit gebacken. Best of both worlds: schnell wie mit frischer Hefe, Ergebnisse wie mit Sauerteig benutze

[@mariannebecker5132]

Bake with Jack.

[@the_bread_code]

Great suggestion. Lovely fella!

[@jean-guydepepsi7230]

Nope. Its from the spritz

[@faytong4670]

I like Bake with Jack’s videos! Joy Ride Coffee is a woman, not a “he”!!!! Also, I like Elly’s Everyday. (Oops, thought it was a she, not a he!)

[@the_bread_code]

Moin Fay. As far as I know he is a man: instagram.com/joy_ride_coffee/. Have a look at his profile picture. Yes, Bake with Jack is awesome too!

[@mariannebecker5132]

Fay Tong I also like Bake with Jack. He hasn’t done much lately but his old stuff is pretty good.