Understanding Sourdough Bread Start to Finish | hydration, autolyse, bulk ferment, proofing, shaping

Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding.
Read the Full Post & Written Recipe ►bakerbettie.co...
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Here are a few timestamps that might be useful:
0:00 Introduction
1:43 Understanding Baker's Math (Baker's Percentages)
5:28 Writing Sourdough Bread Formulas
6:54 Feeding Your Starter
8:58 Autolyse
12:03 Mixing Final Dough
13:53 Building Gluten Structure
17:56 Stretch & Fold
20:07 Bulk Fermentation
22:27 Pre-Shape
24:00 Final Shape
25:30 Proofing
26:23 Retarding your Dough
28:05 Scoring the Dough
28:44 Baking the Bread
29:15 Final Loaves
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SOURDOUGH STARTER TOOLS (affiliate links):
Kitchen Scale: amzn.to/2Lnffkd
Digital Thermometer: amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: bit.ly/2lAqw7s
Another Container Option for your Starter: amzn.to/2Li8gu1
Small Rubber Spatula: amzn.to/2UoIWpi
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SOURDOUGH BREAD BAKING TOOLS (affiliate links):
Bowl Scraper: amzn.to/2zOEC9q
Bench Scraper: amzn.to/2Ls9GB2
Banneton Basket: amzn.to/2HG3Qei
Bread Lame: amzn.to/2MRlFv9
OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: amzn.to/2LveQfU
Dutch Oven: amzn.to/2Lh0bWp
Challenger Bread Pan (now my go-to pan): www.challenger...
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Today's video is an addition to our Sourdough for Beginner's Series. Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Sourdough recipes are less recipes than they are a combination of a formula and a timeline. So let's talk through all of that today.
We're going to start with Baker's Percentages (also known as baker's math) which is the way in which bread recipes are calculated. We'll then dive deep into all the parts of a sourdough recipe including feeding your starter, autolyse, mixing the dough, kneading and stretch and fold method, bulk fermentation, shaping, proofing, scoring, and finally baking.
I hope you find this video helpful for your sourdough journey! I know it is a lot of information to take in, but you got this! Take it one step at a time.
#sourdough #sourdoughbread #howtomakesourdough

[@BakerBettie]

If you would like to actually follow my recipe for bread, I highly suggest going to the written post with the written recipe as it is formatted nicely for you with every detail. bakerbettie.com/understanding-the-sourdough-bread-process/ A few FAQ that I didn't cover in the video: -You will bake the loaf directly from the refrigerator if you retard it. No need to bring it to room temperature. -The water percentage in this video is not a true final hydration. To calculate that you will need to calculate in the water and flour from the starter. Check out my Baker's Percentages video: kzbin.info/www/bejne/omWkYoObmLVsZ8k -Yes, you need to dust your banneton basket very well with rice flour. Rice flour is the best option to prevent sticking. Banneton video here: kzbin.info/www/bejne/hpW0opSKg5qGmZI -Everyone's oven and dutch oven function differently. You may have to play around with oven temperatures and time to get your desired result.

[@Cooleebeen]

People

[@melissafoster1228]

Agreed!

[@mariamhumaid5391]

لا. ٦

[@OceanFrontVilla3]

I'm surprised you don't use a bread pan like the Cuisiland, which is quite affordable

[@PDXTundra]

@@OceanFrontVilla3probably because it’s made in communist China.

[@nstgyul9715]

I've elected you the Best Teacher on Sourdough bread. You are very pleasant to listen to, very thorough, clear, precise, knowledgeable, I cannot say enough good things about you. Your videos are very much appreciated. Thank you.

[@BakerBettie]

Thank you so much!

[@kookaburra7]

Not to mention that she's very easy on the eyes.

[@alicefaye2567]

I so agree. Very easy to follow and listen to.

[@getgaymin]

Agreed! My new baking bible!

[@kristinacoulthread6600]

I absolutely agree this video has made things clearer in mind,I have been baking sourdough for just over a MTH now having tried last yr and given up and mainly made discard loaves I totally started again at the end of Dec and started a new starter, I got confused about feeding the starters as I don't bake loads with the discard but have jars of it 😂. I am wanting to just have 1 jar of each, I have a rye, a white, a chocolate and a sweet starter in the fridge now . I was just feeding the whole lot with flour and water without measuring at one point as I had so much so now I have started to sort it out, I need to bake 6 loaves at the same time every 2 weeks for a group plus any for us in the mean time.we will be having discard loaves for a while and feeding the starters the day before I bake from now on. I thinky head just lost it for a while there .all starters are beautiful and active after feeding. I also dehydrated loads as well last week, it is making beautiful bread .

[@judykashmark3700]

I don’t usually leave comments unless I feel I’ve learned something. You’ve given me more information in 30 minutes than I’ve heard in the hundreds of videos I’ve listened to in the past six months. There are some videos that are moderately good and some are great. But you have a way of putting together an instructional video that was like I was sitting in your classroom. You covered everything. Everything I’ve heard and tried to do, and everything I haven’t heard that made it all make sense. Thank you so much. I am forever grateful and I can’t wait to try out your methods in calculating the hydration levels in each loaf of bread. It’s exciting. 🎉

[@spearandspine9970]

This is THE video for learning Sourdough. I've struggled watching other videos with pseudo-science or oversimplifications, and I've since gathered that sourdough is about feel and understanding WHAT you should do, HOW you should do it, UNDER WHICH CONDITIONS, and most importantly WHY. You expertly lay all of that out in this video, bravo! Thank you for producing this!

[@WomanTakenBytheWind]

Ms. Ma'am finally someone has explained everything in ONE place in an easy to understand way, quickly, where i don't have to fast forward 30 different clips to get what i need. Thank you SO much!

[@aksourdough4890]

By far the best overview of sourdough baking out there. Really clear and thorough while explaining options and methods. Bravo!

[@davidnoriega1642]

I completely agree with you! Exactly what I wanted to say.

[@yellowbird500]

Agree 100%. This video filled in many gaps in for me about the process. Thank you!

[@BakerBettie]

Thanks so much 😊

[@hmu05366]

I 💯 agree with this. I’ve been watching Pro Home Cooks vids on sourdough baking - which are also very good - but this vid is very thorough and exceptionally clear

[@izivvw26]

Agreed, expressed exactly wat I wanted to say.

[@fum00A]

One of the most complete tutorials on the sourdough bread process

[@PDXTundra]

Perhaps it’s the way she explains things, but this is the first time where I really feel like I understand it now, especially the percentages and hydration. This is a great channel. Subscribed.

[@BakerBettie]

Glad it was helpful!

[@zaphoras]

I've been watching "sourdough tutorials" for over 2 months and I can say without any shadow of doubt that until now this is the best: Very well and nicely explained, not too long, not too short, clarifies useful details... Very good job! 👌

[@beverleyklein7264]

I agree! Hours of tutorials on KZbin, but so many conflicting ratios and timelines that I got very confused. I will try again. I have the banneton and the lame, and a starter that needs reviving in the fridge, so I mustn't give up.

[@kammichele1228]

Me too! So many recipes swimming around in my head! And all the different descriptions of how to fold it! This was very helpful. I’m gonna share a photo when I make a nice loaf!

[@kicknadeadcat]

I use a 70% hydration factor. And make my bread exactly the way she says. I leave it in the refrigerator overnight for about 16 hours to 18 hours. Works every time.

[@kristinacoulthread6600]

Is there a fridge temperature that needed ? I have a fridge / freezer box in the caravan as I don't have a large fridge in the house I can fit 3 bowls in it but it fluctuated between 4 and 2 and sometimes goes lower, can you freeze the dough a bit and still it be ok? This worried me when I thought about it as maybe the dough got too cold . They seemed to all bake ok ,some flatter than others but everyone is happy with their final loaves.i just need more consistently

[@kayemjay194]

Legit best sourdough video I've seen. Everyone always throws out terms like hydration levels and never ever explains it, which has held me back in my sourdough journey. So, thank you!!!

[@AngelBabyMama]

I’ve watched so many videos and felt so lost, this is the first one that’s actually clicking, thank you!!

[@BakerBettie]

I'm so glad!

[@SparkyOne549]

Good info. I’ve been making sourdough for many years. I am in the Pacific Northwest. My starter takes at least 8 hours at room temp. I’ve always used 1:1:1, and after watching this, I think I will switch to 1:2:2. I always make a no knead recipe, and cold proof, and I love it. It works great with my schedule. If I don’t do no knead, I stretch and fold with great results. I find 65% hydration to be a perfect dough to work with. Although, I use a great whole wheat that is so thirsty, so I have to manually adjust the hydration. I honestly don’t think that hydration is the catalyst for holey bread, it all depends on how active your starter is, if your starter and dough is happy, big holes (airy). It doesn’t matter about hydration, my experience talking here. I know this because I avoid holey bread, I don’t like my sandwich sauce fall though. So I make sure that my starter and dough isn’t so happy ( airy) I end up with great bread, just not holey, a good sandwich bread, I could easily have holey bread if I wanted. Also a longer bulk ferment I believe, has nothing to do with acidity. I have always done a long bulk, for health reasons. Just a good bread, not acidic. I found what changes the acidity has to do with your starter. How you feed your starter, and when you use your starter. I use my starter when it’s just past feeding and deflating. The starter is a lot more acidic, the dough will be the same, but you don’t want to over proof your dough. Using a hungry stater makes a big difference in flavor. Sorry for the rant, I don’t mean to say my way is the way. I have had a enough experience to only know what works for me, it doesn’t mean it will work for everyone. Thanks for all your info.

[@BillyGrayNC]

I can say with authority that I have watched *a lot* of sourdough videos on KZbin during this pandemic, and this one is really the Masterclass of the bunch. Every step is presented clearly and with rationale, and allows a sourdough newb like myself to break out of other people's recipes and process and start to get creative with Carl (my starter, y'all). Thanks for this video.

[@elizabethlicht7392]

I have only been using sourdough for exactly a month today. I am loving it. I’m obsessed. I’ve watched a million videos and followed many sourdough chats and groups to learn. I’m audhd so I get hyper focused and learn really fast. I’ve made a couple breads every day and all were amazing except one. My scale was on the wrong measurement that time 🤣 Anyways all this to say, I went looking on KZbin for sourdough videos to clear up some places where I was confused. I didn’t even know what I wanted to know. Just that there were some gaps. This video was it! This is amazing. You are so easy to watch which is saying something because it’s hard for me to watch a lot of videos somehow due to my audhd. Thank you! My last two breads after watching your whole video (and rewinding a couple times when kids interrupted or I missed something lol), they’re so much fluffier! I’m not even sure what I did very different. Just a couple tweaks. And it’s crazy the difference! I’ll be watching more of your stuff for sure. Do you have a fb page I can follow?

[@cz5325]

I can’t thank you enough to show us a whole series sourdough bread videos. This is the one of best I watch in KZbin. 👍🏻👍🏻👍🏻

[@BakerBettie]

You are so welcome!

[@sabersobey4297]

Dear Bettie You are a natural and the best teacher on youtube. No one on youtube matches your skill of teaching and presentation. You are Miss Clarity ! Big Thank you x

[@dragongunner1986]

Outstanding! Finally someone has explained the entire process in a way that I could understand. You answered all of my questions. You have really good communication skills. I am still apprehensive, but more confident to make my first attempt.

[@davidnoriega1642]

As I said before, I agree with your comment too. The best explanation out there!

[@BakerBettie]

Thank you for your kind comment! I'm so glad you found it helpful!

[@dsan2020]

Baker Bettie great overview of sourdoughs. Loved how you made 2 doughs with different hydration’s and the explanation. By chance what is your ideal room temperature when working with sourdough Soup?

[@jamesfarganne528]

After dozens of hours of watching instructional videos on this topic, I only regret that I didn't find yours first. On the other hand, it brings me great satisfaction to watch all the pieces of my unanswered questions click into place. Especially edifying is your float test to determine whether bulk fermentation is complete. No other lesson offered this simple but utterly logical tip; instead, they all stated or implied that the ability to make this determination just comes with experience. Also, no other video explained the shaping process nearly as well, particularly the rationale for pre-shaping. Another facet of your exposition that I found comforting was your suggestion that beginners start with such a low hydration and work their way up. It is irksome how many video lessons ostensibly geared for beginners feature hydrations of 80% or more. As a beginner attempting that level of handling difficulty, I frequently allowed frustration to ruin what really ought to have been a gratifying process of learning and discovery. Your presentation style is not as slick as that of many other "gurus", and that actually works in the favor of the student, who can more easily focus on your impeccably organized and articulated data points. It lends charm and authenticity to an already rock-solid introduction. You have great talent as a teacher. If I lived in your area, I would not hesitate to enroll in your classes. Now, having finished and bookmarked this video lesson, I am off to feed my starter in anticipation of making my most confident effort thus far. Thank you for making it simple, thorough and real. I look forward to watching the rest of your videos as need demands and time permits.

[@dennisfountain6568]

I would have liked to have seen the maths formular for working out different percentages

[@TheMidLifeWife]

This has been the best, most instructional and enlightening video I have seen on explaining the entire process! Absolutely fantastic!

[@jadefeenix]

Wow! As a person that loves knowing why, this was extremely informative. I'm so happy I came across this video.

[@joesqudy]

Me too 😃❌⭕️

[@nozyavuzgil]

I stick to your instructions and keep watching your videos and now I am baking my own bread. Thank you very much! Now I am teaching my mom she made her first sourdough bread I can’t tell how happy she is:)

[@dorothynelson5211]

Yes, this is the most thorough and enjoyable sourdough bread tutorial (and I've watched many). Baker's math is easy to understand making it extremely useful in developing the formula for your bread. Thank you Bettie. A great video!

[@jkwinningham]

I've experimented with a lot of recipes in 2 years. Bettie, yours is perfect, right in the middle 500g/350g/15g plus 50-150 g active starter. Add 25 g ea oil and honey for sandwich bread. Don't need to autolyse, just mix it all in, then stretch & fold. Follow your instructions. Can't miss. That is all you need to know on sourdough. (ps 50 g whole wheat is a flavor winner)

[@rhikma11]

I have to say I have watched a dozen of videos on sourdough bread making and by far yours is the most instructive one. Thank you for sharing this. Cant wait enough to start mine tomorrow morning! Regards.

[@BakerBettie]

Wow, thank you! I'm so glad you found it helpful! Good luck with your new starter!

[@mauschilond9977]

You have covered every detail a sourdough baker would like to know AND stated the reasoning for every action, which is a game changer for me as then the whole process makes sense and becomes so interesting. I can’t wait to bake one now! Thank you so very much.

[@chinadonconan6933]

Your float test as an indication of when a bulk ferment should end is totally a game-changer. No more staring and gauging the dough like maniac.

[@BakerBettie]

Hi all! *I am aware that the hydration in these formulas is not a true final hydration.* I address this at 4:34. To calculate a true final hydration you need to add the flour and water from the starter into your calculation. However, this is how recipes are written for you to know the amount of water you are adding into your dough. And if you are a beginner, there is no need to get caught up in this detail.

[@nidhigupta2323]

Baker Bettie thank you so much for this wonderfully instructional video. You clarified so many things for me. Thank you so so much. I am from India and sourdough baking was Greek to me, but your instructions are very clear. I hope to be able to make a good bread thank you

[@nidhigupta2323]

Baker Bettie also, my dough has no strength. I am unable to understand why. I followed your recipe of 75% hydration. even now when I put it in the banneton it was very sticky and is very difficult to handle. Thank you

[@nidhigupta2323]

I couldn’t shape it properly. Too sticky, so no seam or taut skin.. 😏 how will that affect the final bread? Till Bulk fermentation it went great. Thank you

[@nidhigupta2323]

I think the reason for the stickiness could also be the fine white flour I used which I think was bleached. Because of the lockdown bread flour is not available.

[@lhacker412]

Thank you! Tou are an amazing teacher!

[@everythinggoesiguess8037]

I came across your video and it was a life saver, I tried the 65% water ratio and it is my second time attempt with sour dough and it worked so well I am proud of this bread! I highly recommend that recipe!

[@JohnBerthoty]

I've been watching a lot of sourdough vids. Was starting to understand the common techniques between them. Your vid brought it all together! The best vid yet.

[@moondrop7072]

Yes, I agree. She just brings it all together!

[@finishme2753]

Baker Bettie, at first I saw one of your recent posts and immediatly dismissed you because I thought "oh just another youtuber making sourdough during quarantine", and there's millions of sourdough starter videos out there but for some reason your face popped up again and I gave you a shot. I fell in love once you explained in depth what happens at each step of the process, I LOVE this sciency part about it, makes me feel more invested and a part of it to know whats going on, ON TOP of the awesome feeling of making bread from scratch with your hands. You earned a subscriber. Thank you!

[@BakerBettie]

Hi there! I've have had a love for making sourdough for years and started making videos about it over a year ago. It is just a coincidence that it is becoming popular now. Glad you found my video helpful.

[@megwood4556]

Thank you! This has been really helpful - I've been using lockdown to practice bread making and learning something new every time- I really appreciated you explaining clearly all the 'whys' for each step in the process. This was such a great video- thanks.

[@BakerBettie]

You are so welcome!

[@nlaplaca]

I've only been into sourdough about a month. And I only have four loaves under my belt. So I'm still learning. I have watched lots of videos from various sources and while all of them were good and informative, this is without a doubt the best start to finish video I have seen. I doubt I will be seeking out any other channels after finding this one.. Baker Betty for the win.

[@kyleharms10]

Best sourdough video on the site hands-down

[@pbziegler]

After reading many books and articles and watching endless videos, I watching this video in writing up a one page cheat sheet that I plan to laminate and use as my method for baking amazing artisan sourdough bread. I used this video as the foundation for listing the ingredients and each of the steps with key principles. This and Jake's video on the scraping method for started are all one needs.

[@glmoore001]

This was a very thorough explanation. I have been trying to figure this out for 2 months and you answered every question I had about the process. Thank you so very much! G

[@liliataua1010]

Okay this is the video that changed it all for me. I watched it through once after failing twice and my third time trying to make sourdough bread was a complete success!!! You made everything make sense to me and I am so grateful. Mahalo!

[@johnabe2368]

Excellent presentation of sourdough bread making. Demonstrating the difference between 65% and 75% hydration was revealing along with your other numerous tips.

[@BakerBettie]

Thanks for watching!

[@captkristipaints]

I have watched a million videos just learning...and wow - how I wish I found this first. This is the absolute BEST sourdough process video I have ever watched. I didn't realize what I was missing until I watched this. Thanks so much Bettie. Really appreciate your time.

[@maryrichardson7029]

That was fantastic! Your instructions are so clear and answered a number of questions I’ve been wondering about. Thank you.

[@BakerBettie]

I'm so happy that you found it helpful Mary! That is great!

[@argentorangeok6224]

This is the video I've been needing. As an engineer, that bakers' math makes so much more sense. I grow my own grain and, so far, have been hopelessly lost on baking anything but a very basic flat bread. I can't wait to try this.

[@BakerBettie]

Have fun with it! It's fun to experiment.

[@laura7828]

I want to thank you for the whole ''Sourdough for Beginners'' playlist. It is really awesome that you are going in so much depth about it :) I think I can speak for many that you are making stayin in quarantine a little bit better for everyone :)

[@BakerBettie]

I'm so happy that you are finding it helpful!

[@MargitSzallosFarkas]

Dear Bettie, your teaching is so professional ❤❤❤ i like listening to your pleasant voice, clear instructions and very serious style. Everything clearly explained. I have been baking for many months now, but I still found a lot of good information here. I have understood hydration, percentages and starter - flour ratios. I nominate you best teacher 🎉🎉🎉 God bless you, greetings from Romania. Margit

[@sharoneicher4131]

I found that this helped me to put together many different concepts. Great job instructing!

[@lourdesduarte1389]

OMG!!! Best sourdough bread video I've ever seen!!! I have watched dozens and dozens of videos about how to make sourdough bread, but you are the only one that explains every detail so well. I had so many "WHY' questions and you have just answered all of them in just this one video!! After a year of watching videos on this topic, I still couldn't understand the whole thing about hydration and how to handle your dough according to this factor. I was so confused on the kneading vs. stretch and fold. I wanted to know when and at what step could you put your dough in the refrigerator and then how to go from there, among other questions. Don't want to make my comment too long, but Thank You for your video!! You are a gorgeous and wonderful teacher!!🤩

[@filipswitalski7787]

Hi there. I am making sourdough bread for over a month now, so I'm actually at the very start of baking journey. First of all I wanted to thank you for the video, which contained so much important, yet simply explained knowledge. As far as I'm aware, most of the sourdough recipes require a dutch oven, and I had absolutely no idea what for... You said that it helps to trap the steam inside the dough, which allows it to rise before the crust sets. I perfectly made sense to me, but I was wondering, because I own an oven that allows me to steam cook... So if I can provide high humidity inside the oven, does that mean I can technically bake the bread completely without a dutch oven? Let's say... On a baking sheet? Thanks again, looking forward to more videos!

[@SikadaSorel]

That is exactly what it means. The dutch oven is for the majority of people that don't have a steam oven. You want to use any sort of bread baking pan, a dutch oven without the lid on or any glass pan that is resistant to high temperatures (also without the lid on since you have a steam oven).

[@mary_samuelson]

Wow, I finally understand. Thank you. I've watched so many videos but they were all just peoples recipes. No one explained the math and the reasons for different kneading techniques. It seemed like every recipe was different, which was terribly confusing. Now I finally understand why. I so appreciate you Bettie. I feel confident that I will finally be able to create and troubleshoot a recipie that will work for my kitchen and schedule. Thank you!

[@backwooddesignco]

Awesome video! I swear I’ve watched every sourdough video out there and I was still a bit confused. There are definitely some good ones out there, but yours was by far the easiest to follow and understand! Feeling much more confident to tackle my next attempt. Thanks so much 🙌🏼🤍

[@BakerBettie]

So glad you enjoyed it!

[@judithmeyer2787]

Me to,lol

[@lesliegg]

Omg bless you!!! I was scouring the internet trying to find a comprehensive guide that explained the individual steps of baking sourdough instead of just giving me a recipe, you explained everything perfectly and now I feel so much more confident in trying to bake my first loaf!!

[@BakerBettie]

I'm so glad! Good luck!

[@SweetHopeCookies]

I’ve been making sourdough for a couple years and this is such an excellent resource to refer friends to who are wanting to get started. You really covered everything so well. Thank you!

[@BakerBettie]

So glad you think so! That is so nice to hear!

[@englerwhi]

My first sourdough turned out great thanks to this tutorial. I watched it several times. Starting my second loaf today! ❤❤

[@grahamfuchs9419]

This video is very well done. Thank you for making it! I have tried 80% hydration three times now. After a total of 5 hours of bulk fermentation in a 21deg C room (70 F) room my dough will not keep its shape and remains very sticky. The bread tastes good but does not achieve much height. I am certain my measurements are all correct and my starter is potent. I do realize I could cut back on hydration % but, I am stubborn: 1. Do you have any suggestions as to where I am going wrong? 2. Approximately how long do you usually bake after removing the cover? 3. Can you put the dough in the oven directly from the refrigerator, or do you let it warm up to room temperature (which would take a couple of hours)? Thanks again for your excellent video and thank you in advance for answering my questions.

[@FredFrigerio]

Graham Fuchs sounds like you need to develop the gluten a bit more. You can try doing more folds with 30 minute rests in between.

[@bread-studio]

Sometimes the flour cannot tolerate higher hydration. It's better to start with lower hydration and add more in the bulk fermentation period and as much as it can tolerate.

[@daniels2423]

I am having the exact same problem when using high hydration recipes. I would be very curious to see what Bettie thinks about it.

[@Anita-lk3vu]

The best sourdough tutorial ever! Thank you very much Bettie for sharing your knowledge and enthusiasm for baking. Your recipes never disappoint!

[@drdecco1]

Great job.... that was “crystal”! Your end product looks fabulous [SO much better than mine]. For sure I need to try letting the loaf cool better 🤫 PS On another tangent, how is that coffee machine going for you? - was on the cusp of splashing out until surfing onto issues with wearing out rather quickly....

[@BakerBettie]

My Breville espresso machine is my most frequently used and most loved appliance I have ever purchased! I've had it for 4 years and use it twice a day almost every single day. I am in love with it!

[@JackRiverD]

I love my Breville too. I did buy an extended warranty though and sent it in for a minor leak after 2 or 3 years. I think you eventually run into issues with seals and gaskets but that’s just a servicing issue rather than a ‘broken’ issue.

[@MikeJensen3d]

Thank you so much for teaching in a way that allows for people to feel their way through the process using signs, instead of just following a recipe that has very specific steps! I feel like that's the best way to truly understand how to bake.

[@gmehz9605]

A very detailed and helpful explanation for new sourdough bakers..I have been seeing sourdough videos for almost 2months now and yours is the most informative. When my starter will be ready i will definitely go with your wonderful explanation and recipe. I have managed to gain a better understanding about sourdough baking through your video. Thank you very much.

[@GloriaJTddd]

New bakers made me giggle. I (somehow) was great, when I began. Then I took almost a year hiatus, due to life. Now, I can't hardly bake an edible loaf! Trying to get back to at least a decent, consistent loaf! I'll follow this!

[@michaelgeiger4043]

15:30 The absolute most valuable information I've heard so far! High/Low hydration difference! I spent quite a lot of time being anxious about whether I should be kneading my 70% hydration dough! AND wondering why 65% looked SO much more easy to work with!! Sheesh!

[@dianaperry7834]

I was just giving a starter. I can’t wait to start making my own sourdough bread. You are a very good teacher. Wish me blessings!❤

[@brendazielke372]

Dear “Baker Bettie”. You are Queen of Bakers. Your body of work, tips, clear, clear, clear instructions with proven “end result” creates enthusiasm among your readers and viewers. Your shared knowledge inspires us to take the time, energy, and expense to try new recipes with great results. Amazing. Thank you!

[@BakerBettie]

Wow, thank you!

[@suzettenel271]

Baker Betties KZbin video's on how to make a starter step by step and baking a sourdough bread are the best, especially for someone that never made any of this before. Thank you very much.

[@BakerBettie]

Wow, thank you!

[@waywardtransmissions8095]

Best sourdough video on the internet 🙏

[@BakerBettie]

Wow, thank you!

[@jerrypritchett283]

I learned making sourdough at 80% hydration and this has worked for me for years because I can mix, stretch & fold with no problem. However, I have gotten old enough that my working the dough by hand has gotten hard. I have looked into using a bread machine, such as a bosch mixer and have had trouble finding information on how to accomplish this. Lo and behold you have the answer - 65% hydration! I am not a purist that needs a big open crumb. Just good bread. Thanks again, sooooooo much. My hands and wrists thank you as well.

[@jwoodman]

The single most helpful sourdough video I have ever seen, and I have seen a lot. Perfectly clear, so much information, not a word wasted. Always in your debt, Bettie.

[@BakerBettie]

Thanks so much!

[@maryjeanmcmillan7640]

Thank you so much! Not sure how I found your video, but so glad I did. I took a sourdough class but she didn’t really explain why we were doing what we were doing and her recipe had us adding the salt in a separate step after mixing the dough & starter and before stretch & folds. It was also a messy step as it made the dough very watery. She also had us waiting a whole hour between stretch & folds so it was a very long process. When reading comments in sourdough groups, I would see them talking a out percentages and had no idea what they were talking about. Now, I finally understand. I'm anxious to give your method (and 75% hydration with more starter) a go. My question is regarding getting that sour flavor. My bread has not had that and the lady who taught my class couldn't really tell me how to get it. In this video, you mentioned it twice - once when talking about bulk fermentation and again with retarding. I didn't really follow what you were saying about how to get it during bulk fermentation. Sounded like maybe it occured more with lower hydration? I think I would prefer the 75% hydration so do I just need to let it retard longer? What is the best way to achieve a sour flavor? Thank you so much!

[@meganwatkins4063]

Thank you so much for explaining why we do each step! I swear the first time i saw instructions on how to make sourdough, I thought I was being pranked with how much you fold, touch, exact measurement, timing, etc. Now I understand how important it is!

[@baileydangerous]

I have watched countless videos on this subject and by far, this is the best. I actually understand the process and the feel Like I learned what to do as opposed to finding a good set of time stamps to follow. Kudos and thank you.

[@hellothisislilac]

Oh my god. Do you have any idea how helpful your video is???? Godsend. First time trying out sourdough and I've been so confused with all the information online. Thank you so so so SO much for sharing this for free and in such an organised, easy to understand manner. Thank you!

[@BakerBettie]

You are so welcome!

[@fredestair7360]

Being new to sourdough baking I have watched many many videos on the subject. When I came across yours I said to myself go no further, this is the one. You are articulate when explaining which you do thoroughly all aspects of sourdough bread making.I have made your recipe for sourdough loaf twice, both times I have little problems but I’m not giving up, however, they both tasted good. Now I find out you are a Chicago gal. I was born and raised in the great city of Chicago. Many thanks for all your videos.

[@BakerBettie]

So glad you found me! I hope my videos are helpful!

[@fredestair7360]

@@BakerBettie yes, your videos are very helpful. You give me confidence to keep going and not give up.

[@tudttud]

This is probably one of my favourite videos on youtube! Worth every minute, no wasted seconds!

[@BakerBettie]

thanks for watching!

[@jsmith7338]

Making a good loaf of sourdough bread has been a challenge for me. There are so many variables that just following a recipe usually doesn’t work. The craft requires the grasp of some interrelated concepts. This video is helping me get there. The formula presentation helped me with “baker’s ratios” and hydration. The tandem dough theme was a masterful method for providing practical insight to hydration. I found the range of options at each step most explanatory when the reasons for choosing an option were included. The bench-marking techniques for starters and doughs (float, stretch & poke tests) were the specific things that helped me create my first good loaf of sourdough bread. Thank you Baker Bettie.

[@zhenxing3116]

This is the best sourdough video I watched so far, and I wathced many of them! I cooked you no knead sourdough recipe and the bread came out great. With this video, I understand that I can change the water ratio to get the exact crumb texture I want for the loaf I bake. Great job Bettie!

[@cohs1968]

I have watched hours of videos on how to make sourdough starter/bread and your video is by far the best I’ve seen! The instructions are very detailed, yet easy to follow. The baker’s math even made sense to me and I’m not a math person. Thank you so much!

[@BakerBettie]

You are so welcome!

[@weiwang6629]

Absolutely the best sourdough instrumental video on the net. Not only showed all the How’s using the simplest language, but explicitly explained all the Why’s as well. Very informative. Thank you for the your high value teaching instructions.

[@KhaledKashkari9]

I salute you Bettie, for how knowledgeable you are and how you generously give all the information needed for intermediate bakers like me to achieve their success. I've always wondered when to end the bulk fermentation and that's what actually drove me to this vid of yours. I finished the video with so much valuable information, even more than what I was looking for! You ma'am are a wonderful person and an amazing baker! Thank you very much for sharing this jewel of a video!

[@CarrieWrightSilk]

God bless you, Baker Bettie! I'm so thankful for your straightforward and thorough explanations! I am brand new to sourdough having been the lucky recipient of a 50+ year old family culture that's been passed from coast to coast with love. Thanks to your extremely helpful videos, sourdough recipes and lingo have been decoded for me. I don't care if your formula isn't a "true final hydration" explanation. You explained it perfectly, and having the comparison of doughs was incredibly helpful. I'm moving onto perfecting higher hydration at this point and can't say enough: THANK YOU for being yourself! I find so many videos unwatchable due to the host being hyper camera conscious and "KZbinr Cool". Thanks for being YOU- sweet, helpful, wonderful! THANK YOU!

[@rickycampbell9140]

I did another loaf using your baker's percentage calculator, 80% hydration total. 400 grams bread flour 50 grams sieved whole spelt 50 grams sieved dark rye through a 40 mesh. 50/50 dark rye and bread flour starter 405 grams water 350 used to autolysed my flour 25 grams to keep my fingers wet and 25 to help loosen my starter. Came out 100 % perfect. Thank you.

[@billfeeser2372]

Watched your video yesterday, baked today. Using your information I had great success. It's the first time I've understood my starter and how to handle it/use it to make discard bread as well as Artisan. My Artisan bread has had no structure yet. So I'm hopeful with your great information I will be able to have better looking loaves when I do Artisan next week. This is absolutely the best video on sourdough starter I've come across. The 'Bakers %age' is what I needed to know. Thank you. Thank you!

[@totom5095]

You are literally a savoury to the sourdough beginner baker . Thank you 🙏 and very appreciated

[@vilmabean9533]

Dear Bettie, Thank you for the best video on sourdough bread. Over the last few months, I have watched endless confusing videos on how to make sourdough bread resulting in mostly disappointingly poor loaves. I was about to give up on ever making a decent loaf. I have been watching your videos and decided to try it exactly as you demonstrate it in this video (including using your starter ratios). I baked my loaf yesterday and the results were SUPERB!! Beautiful, delicious loaf. Your are such a great instructor and explain the process thoroughly but easy to understand.

[@littlesuzie6672]

I have literally watched so many sourdough making videos that I have lost count, and your one here is by far, THE BEST one I have seen to date. I just shared it and I think it’s brilliant. Finally, someone who explains the process thoroughly but in a manner that makes sense and is easy to understand! Thank you so much!

[@tanjorebhuvaneswari3429]

Wow. What clarity in explaining the process. I have watched so many of these sourdough baking videos and I have no hesitation to say yours is by far the best .No unnecessary yapping to fill time and absolutely useful explanation and tips. No pretense whatsoever. I would be grateful if you would also make a video of baking an artisan loaf with yeast as leveler instead of sourdough starter.

[@1212JD1212]

Baker Bettie, this video is a master class not just in understanding sourdough, but in how to construct and produce a "how to" video. It is just superb in its clarity, its thoroughness, its efficiency and in its watch-ability. Many many youtubers could learn from this.

[@BakerBettie]

Wow, thank you so much for your kind words John. Truly, they are much appreciated. I'm so glad you enjoyed the video!

[@streetstudiocreative]

My VERY FIRST attempt at baking sourdough.. I watched and followed every step and am so proud of the results! Thank you Baker Bettie! SUCCESS and LOVE the results … i am a new fan.

[@BakerBettie]

You are so welcome! That's wonderful!

[@lthsunny]

By far you are the best teacher in sour dough baking.. Crystal clear about each step thank you so much

[@susananuskiewicz4870]

I have watched at least 17 videos on how to make sourdough, including the expert gal on food52. I must say, yours is the best. You honestly do a great job at explaining the steps, and answering the questions on how to master this. I consider myself a fairly decent cook, but I have made a lot of Crappy sourdough breads! I followed your instructions and finally made a good loaf! I love that you made two side by side, that was super helpful.

[@joleneng1308]

I watched your video a few times, followed your recipe and successfully baked a 75% hydration loaf. Im so happy given that I've failed many times using other recipes and methods. Great work Bettie and a big thank you!! 👍

[@janw476]

best video ever. finally someone who explains why we you do what you do. makes it so much easier to remember and cook yourself.

[@BakerBettie]

So glad you found it useful!

[@janw476]

@@BakerBettie do you have any tips on how using einkorn affects the process? i heard einkorn has fewer and different kinds of gluten. thanks.

[@junzih359]

This is one of the most informative and patient and comprehensive guides for sourdough beginners on youtube! After watching it, I realized many minor mistakes I made in baking my bread and that why and how I should/shouldn’t do this or that. Thank you so much!!

[@LynetteCherepuschak]

Wow! I am starting my very first loaf after watching all Bettie’s sourdough videos. I had no idea it was so many hours of waiting! Hopefully I can time it properly in between working and overnight waiting 😂

[@patrickpelland3122]

Fantastic overview! I've been watching sourdough videos for months and this is by far the best beginner's overview. Thanks!

[@thequietcatlife]

I've been meaning to find a sourdough video tackling the reason behind each stage of sourdough breadmaking, and this has been one of the best, teaching even hydration, baker's math, and starter percentage. Thank you!

[@BakerBettie]

Glad it was helpful!

[@HarrisonSim]

I'm on a new baking journey and I really appreciate you including the necessary information to understand both what each step actually does to the bread as well as the actual formula, instead of the usual "do this recipe." Your instructions are awesome! Subscribed, thank you!

[@BakerBettie]

I'm so glad!

[@sharkfin154]

This video finally "unlocked" sourdough for me. I could make good tasting sourdough, but it was ugly and much more work than this. Now I actually understand how to make it and how it all works! Thank you so much!

[@ppilgrim3441]

Hi Bettie. Well - I just revived my faltering sourdough (originally started in 2020) - again; and, baked a successful loaf of bread again - thanks to you! You are the best! ❤

[@pocrack5714]

As a rookie, I learn almost everything about bakery from your videos. I've bought many books but they just seem to be from different schools and sometimes contradict with each other. Your videos help me clear a lot of confusion. Love you so much!!

[@davidhughes3240]

I've watched countless sourdough videos as an amateur bread maker. This is genuinely, the best, most thorough lesson I've come across. It's the first time I've understood exactly what each of the separate processes are, as well as how, when and why you do them. Very well done and thank you!.

[@chantellegus2069]

thank you for this comprehensive but straightforward intro into sourdough! there's so much information out there it's easy to get overwhelmed!

[@JaneH3675]

I was overwhelmed with this video. 🤷‍♀️

[@alexanderpanov7234]

I agree with Lady N StGYul, you are the best teacher. You really teach, not making a show of yourself. Thank you. I am sure, my next bread will be much better.

[@BakerBettie]

You are so welcome

[@deebrake]

Some people do good videos but go a bit too fast to catch all the nuances and details that help us learn. Your videos are incredible as you explain each step and the “why”. My shaping is final getting the rise I need. Thank you so very much.

[@kimberlytytyk1368]

This was very straightforward and helpful. I just started with sourdough -- I am about 5 loaves in. I am having trouble developing a more open structure in my dough -- they taste great, but very dense. You side-by-side comparison of hydration and how to adapt kneading techniques accordingly are helpful. I can't wait to try again.

[@kammichele1228]

Well, I would’ve posted a picture of my very first perfect sourdough bread! but the app doesn’t allow it ! It looks like the ones I always see in the fancy bakery all powdery and puffy! After the first two bricks, the third time is the charm because Bettie has shown me what starter is supposed to look like… when it starts! My starter was way too moist and soupy, and not like a dough at all! Once I mixed 25g whole wheat flour with 50g bread flour at the 75g level feeding I had a fluffy, marshmallowy, stretchy type starter with lots of air holes in it and for the first time it actually floated! My starter was built on whole wheat flour, so it was active, but thirsty for some protein! So now I save Seymour all nice and fluffy and tripled in my refrigerator! Thank you, Bettie- I’m on my way! ♥️🥖♥️🥖