Your First Sourdough Bread (super easy, always works)

[@Louetted]

Hands down the best KZbin channel about Sourdough 🙌🏽

[@the_bread_code]

Thank you 🤗

[@playing2winitall]

We hosted a student from Hamburg and were lucky enough to travel to see him after the school year was over. Hamburg is an amazing city.

[@jean-lucstamp6816]

The corn one reminds me of an arepa. They are made with dairy today, but precolubian arepas were made with a lacto- fermented boiled corn meal, basically a corn starter!

[@billie6399]

you mean masa harina as the fermented and boiled corn?

[@tlockerk]

Wow, more trivia for my overful brain. Seriously interesting. Amazing that many 'staple' ingredients are not indigenous to the lands where they are widely used. I just read the book "1493" that follows trade from 'new world' to China, Holland, UK, and Europe. Even the trees settlers imported to US Northeast had bacteria on roots that forever changed the old growth trees here. Who knew?

[@sarah5442]

Thank You!!! You have confirmed what I have been thinking. I live in a small RV without a oven. But wanted to do sourdough because I am gluten intolerant. I don't like the "discard" concept. Just make up a big jar of starter, keep it out on the table, every morning grab a bunch and "fry" it up. Then add some more food the jar when its low. Now I have fresh bread every day without needing a "chef's" kitchen! Your channel has helped me evolve my "living simply" concept, The Old Way is better!!!!!! I always wondered, which came first the fry bread or the loaf? 😀

[@the_bread_code]

Thank you! That is amazing to read, that makes me very happy indeed. You now have delicious healthy bread every day, it sounds amazing!

[@misterdubity3073]

For a future iteration, I would suggest to adjust the hydration and the thickness however needed so you can separate your "tortillas" from the parchment paper and set them into the center of a preheated cast iron skillet. Cook one at a time. Consider adding salt in the beginning (so that would make it a salted starter I guess). For corn flour, masa harina is very good (they soak the corn kernels in CaOH, nixtamalization, before grinding). The flour one cooked s/w like Pita bread.

[@gwtdrago]

This is my favorite way to use my old starter “waste”. I like to add pecans or walnuts and top with butter and a bit of maple syrup like a pancake. Thanks for sharing your ideas and experiments.

[@gasperbaloh]

I like to just scoop out the starter into a pan with a tiny bit of olive oil and turn whenever it's not runny anymore, then bake to taste. Delicious!

[@mojsharhappy]

The hat is so cute! 😃And pls dont feel about about the money thing-u r doing something amazing! Those who can, pay, those who cannot, they can still have access to your knowledge and experience! Thanks for taking the time to write the book!🙏 cannot wait for the hard copy version....hopefully it also will be in the works?

[@the_bread_code]

Thank you! Yes. There will be a hardcopy version too in the future :-)

[@mojsharhappy]

@@the_bread_code yayyy!!!!!!😃

[@Rolloaller]

Hey, Ich wollte mich mal bei Dir bedanken. Ich habe es mit Deiner Hilfe geschafft, innerhalb von 3 Versuchen echt gute Brot zu backen (immer jeweils ein Sauerteigbrot und ein Sauerteig-Reste-Kastenbrot). Mach weiter so!! Liebe Grüße Jannick

[@the_bread_code]

Danke dir!

[@waqup4054]

I absolutely have to try this right now. Got so much discard starter in the fridge. Thanks mate this will make a tasty snack for my dinner

[@the_bread_code]

Great usage of discard 👍

[@katiehill8357]

I just now found you on KZbin- and I am so happy to find a weirdo who loves to experiment like me! It made me feel legit to see this video because I have been embarrassed for years that I haven't been making "real" sourdough bread by just cooking the starter in the pan and playing around with starter thickness for different textures... sometimes adding things like whey water from making clabber or adding heavy cream or olive oil and spices before cooking to adding things after... experimenting with the heat of the pan... adding a little baking soda and butter or ghee sometimes to get a biscuit or pancake texture... I love that you used the parchment paper in the pan! - I never thought to do that! I heat the pan til it is fully heated on medium and add a little olive oil to coat the pan and I add the starter when the oil goes thin but doesn't smoke. I immediately add the lid after the starter before any moisture can escape and that makes the best rise. I come from a family full of snooty proud sourdough bread makers who do it the long way and I have been feeling like I'm not respectable in my family😄- but you're right- this most likely was the original way it was done anciently! It's SO good though and everyone who tries it loves it. It is my favorite way to make homemade pizza, breadsticks, tortillas, and naan. I noticed the corn flour gets super sour and I'm guessing it's the starch (arrowroot does it too) so it gets extra fermenty but very delicious and a fun variation. Stay weird, keep breaking "rules" and experimenting and owning it like a boss! You know how to beast it!🥰💕

[@the_bread_code]

Thank you 🤗

[@ranierofares6676]

What a cool idea! It looks like a delicious crossover of a roti and a naan! This is really cool Hendrick! But you asked for advices... so my opinion is that you could season the bread when still warm so that it would absorbe the oil and encorporate that garlic and the rosmary flavor even better and also it would remain even softer. Maybe I would also use a few oil when cooking the second side directly on the pan, becouse I think it gives a more uniform Maillard reaction. But I bet this tasted great already!

[@simplybeautifulsourdough8920]

I like your way of thinking! I may try your seasoning idea!

[@bernadinemorrison3829]

It's so nice you are trying to bake gluten free, I have asked Foodgeek to try and make a gluten free bread but he hasn't yet

[@the_bread_code]

My pleasure! Finally I can link everyone to this video asking about it.

[@helenjohnson7583]

This is probably the oldest type of bread. Glad you tried doing this!

[@the_bread_code]

Agreed. So simple and yet so delicious.

[@qwerty11111122]

Sourdough pancakes! Wonderful breakfast food on non-bake days

[@tracydr01]

I’ve been baking whole rye and whole wheat sourdoughs got about 15 years but in just a few hours of your videos I’ve improved my breads by so much! Thank you! Any chance you can do a Finnish rye style bread?

[@300eagleeye]

I second that idea. A finnish rye video would be great. Especially the traditional flat style with a hole in the middle.

[@growabundant]

Thank you! I’ve been making frying pan bread for decades! So it is so good to see a fellow aficionado! Why don’t you turn down the heat on the frying pan? Much easier to get a non-burnt crust that way.

[@the_bread_code]

Good idea!

[@JoseLausuch]

Reminded me of naan bread 😃😃

[@SivenMs]

This is how I use the "discard" from my starter. I bake "pancakes" with half.

[@blockhead3654]

Thanks for all your advise. I have a starter that works now.

[@simplybeautifulsourdough8920]

This is a terrific video! Great way to use up discard starter. I loved the one that popped up! Reminds me a little bit of a sopapilla, only without all of the oil! Spray with a little nonstick spray, sprinkle with cinnamon sugar, and....... Yumm-o!

[@the_bread_code]

Great idea!

[@mattmallecoccio8378]

You know what would be another great experiment? Making a ginormous stiff starter and baking that in a loaf tin!

[@SuperDavidEF]

Yeah, I was wondering why he didn't use his stiff starter for these breads, since it is closer to normal dough than a 100% starter is.

[@the_bread_code]

Already done! Easiest sandwich bread there is. Edit: Here is the video: kzbin.info/www/bejne/omappYCvmK-hl5Y

[@mattmallecoccio8378]

@@the_bread_code I meant with no starter to start out with. I saw that you started with a little bit of sourdough starter.

[@mattmallecoccio8378]

@@the_bread_code I tried just fermenting a big batch of dough and it didn't work. Apparently you really do need starter to start with.

[@mojsharhappy]

BTW Just baked sourdough fruitcake! Loved and I dont normally like fruitcake! So (naturally) sweet and moist!! highly recommended!!😃

[@the_bread_code]

Great idea!

[@qwarlockz8017]

Very nice! These look great, They look a bit like giant english muffins!

[@zia_kat]

ok, i gotta say the past year i got super lazy because i was remodeling my house so i stopped baking loaves in my oven and just switched to mixing up a batch of sourdough (600g whole wheat flour that i grind myself, 450g water, 12g salt and various amounts of starter 30g to 150g, depending on how much was in the jar) and pulling off hunks for meals. stretch out the ball to fit the tiny rectangular pan that fits in my convection toaster oven. a little olive oil on the pan, bake at 450f for 10 minutes, flip it over and bake for maybe 5 minutes. the baking of the second side can also have toppings if i want a pizza or leave it plain. i think i may never bake another loaf again. it's so good and so easy. i think you did a video on something like that, yes?

[@the_bread_code]

Great idea!

[@timtyndall4025]

You should sprinkle with salt before the bake/fry. Maybe heat the pan( maybe 175-200c?). Turn off, add dough, and cover. Cast iron should retain enough heat(I’ve burned myself enough) to cook. Flip after 2-4 minutes, and re-cover. Just an idea.

[@timtyndall4025]

Also, I like caraway seeds in my rye. Could you add? At the start or after you prep it to the paper?

[@simplybeautifulsourdough8920]

Great idea! I did something very similar the other day. Delicious! 😋

[@simplybeautifulsourdough8920]

@@timtyndall4025 Absolutely!

[@braunmar7]

Can't wait to try this!!

[@tracydr01]

Interesting idea with the corn flour,basically a corn tortilla with the added dimension of a starter. I’m going to try that with masa flour to get the nixtamilized flavor of a corn tortilla and see what happens.

[@Sassa328]

The wheat one basically looks like a tortilla / pita bread, chat cooked way too long. Definitely worth experimenting with more!

[@MarcusMcKnight68]

The wheat was like a primordial lavash

[@Eli-wv9bn]

You can poke some holes in the bread prior to cooking, to prevent it from puffing up. I wonder what would happen if you add some oil to the pot, similar to a focaccia. It is my understanding that a focaccia was a bread made as a way to get use excess starter.

[@the_bread_code]

Good idea!

[@lenkaupert5772]

What bread flour are you using in your sourdough? Ever since I moved to Germany from the US, I haven't been able to recreate my former success. I love your videos!

[@the_bread_code]

Yep. It's a problem in Germany! We don't have good wheat flour here for fluffy sourdough. I recommend to go for Caputo. It's great quality and affordable. You will have to order it online, or find it in a local Italian store.

[@elloumimehdi5786]

Bro, what a good video. Btw what do you think about Adam Ragusea pizza recipe

[@YamiHikariHime]

The one that was super thin and puffed up is how you make Roti I'm pretty sure :) my friend's mom taught me how to make them in elementary school. It was justflpur water and salt.

[@skatharaki]

Good stuff!!

[@tyreseholder886]

The wheat one came out like a roti

[@phoeij]

These videos are so good to watch and try to recreate!! (Still hoping I’ll get it to work someday 😅) Next stop: Neapolitan pizza dough?

[@the_bread_code]

Thanks! Already done a few iterations. It is the same as sourdough, just 60% hydration.

[@phoeij]

@@the_bread_code oké great! I’m going to try that!

[@jureslokar6529]

I would suggest looking into piadina, its kinda what you are making except its not fermented and i has olive oil, but its also pan "baked"

[@gaborszabo9804]

I have always baked my discard starter in a pan after every feeding. No oil, no parchment paper required, it doesn't stick to the pan (I'm using 100% hydration starter). I originally got the idea from this video (kzbin.info/www/bejne/eHuoeaasjJd9bK8), and later discovered oil is not necessary (but adds flavour). For me it's vice versa than you, because now I'm waiting to collect enough discard starter to bake your discard bread with turmeric and seeds. :)

[@misterdubity3073]

Or this video, same guy, more detail on frying up the discarded starter: kzbin.info/www/bejne/rIfbY6J8e9WnfZI

[@mojsharhappy]

BTW, what I'm planning to do is to make cookies with the starter....do u think we can eliminate the overnight proofing and bake them straight after bulk fermentation?

[@the_bread_code]

Definitely. That works!

[@growabundant]

Also, can you add the salt to the bread before proofing? Why not? Proofing wheat bread has salt. Lactobacillus fermentation is supported in a salty environment. Should work, yes? I’ll try it, but give me some time…. Love your channel!

[@the_bread_code]

Yep. Totally. That works too.

[@pault477]

So I usually end up with over 300 grams of discard levain after baking two loaves of Pain De Campagne. Could I use that levain for these recipes?

[@the_bread_code]

Yes 👍👍👍

[@ZenaHerbert]

This video is a fascinating extension of how sourdough works. I can see this diversion is perhaps not interesting to everyone. I think people like to see a straightforward, big, pretty loaf and this exploration is not seen as useful to them. I find it very useful because my background is flatbreads and hot stones. This path might not bring you subscribers but it's better to follow your heart than to follow money making. I think also some people need visual reassurance of your proficiency and your hat does not make you look serious enough for them. I hope this comment is helpful.

[@the_bread_code]

Thank you! I agree, that's a good point! My goal is never to appear professional 🤣, that's not me. I'm just a random German weirdough.

[@pault477]

Could you use discard?

[@simplybeautifulsourdough8920]

Absolutely!

[@CarlosMoraesCom]

Thanks for sharing that. Do you think it would work well with whole spelt or whole rye?

[@simplybeautifulsourdough8920]

I would keep it down to no more than 30% spelt or 20% rye. Otherwise you could wind up with a very tight crumb, and in the case of rye you could wind up with a very sticky do that requires a loaf pan.

[@barrychambers4047]

Ah Ha!!!! I loaved it!!!! From Alpha to Better!!!! Yummy stuff!!!!😛 You're not begging, you are fund raising for the beta of all humanity!!!!

[@the_bread_code]

Thank you!

[@playing2winitall]

Will you please offer another giveaway for you starter?

[@the_bread_code]

Okay!

[@cuttwice3905]

Why not try to figure out how to make stovetop sourdough pita? It would be a perfect solution.

[@the_bread_code]

Totally!

[@sevimdjemal4331]

Please can you make gluten free sourdough starter and bread as my grandchildren have gluten intolerance.Please please please.I'm desperate and as you're the best expert on sourdough bread.Can you please help me🙌

[@the_bread_code]

Yes. Try my default starter method. Just use a whole corn, lentil or whatever flour instead. It will work nicely 🤗

[@sevimdjemal4331]

I meant a gluten free sourdough recipe but thanks anyway.

[@patmansz9089]

Your book you use 50 grams of flour and 50 grams of water, next day you use 10g of starter , 50g flour and 50g of water. Online you use same quantities first day but the following days you add 50g starter instead of 10g to the 50g water and 50g flour. I’m confused??

[@MysteryMan159]

I am thinking. Why not just keep a huge vat of starter and then just feed or periodically and withdraw from it (carefully hack off blobs) whenever you want to bake 😂

[@the_bread_code]

😂 works too. Tried before 👌🏻

[@nancyannesunboxings]

I've done this with my discard in times of desperation!

[@AeiSedai1976]

I love the channel but still just don't understand why such passion for sour dough vs yeast 🤔🤔

[@the_bread_code]

Yeast works too. Try to use just a really tiny bit. It makes you a better dough. Like 0.5g per 1kg of flour.

[@simplybeautifulsourdough8920]

Because sourdough is always a challenge! 🙂

[@ZenaHerbert]

Sourdough is much better for your body (intestines) than commercial yeast dough. Some people who are gluten-intolerant can take sourdough baking even when the product is not gluten free. Coeliac people can't, of course. I have changed all my baking to sourdough-based and we are much better for it.

[@christianvalencia4489]

The wheat one looks like wheat tortilla.

[@the_bread_code]

Yep! Sourdough wheat tortilla haha.

[@christianvalencia4489]

@@the_bread_code you just gave me a crazy idea my friend. Sourdough wheat tortillas.

[@the_bread_code]

​@@christianvalencia4489 Yes!

[@preciousglimpsesroundhay8060]

I will give you a better idea mate. I watch your videos from UK . i in normally do a better way than what you are doing . What i like i bout your videos is you experiment new ways which i kind of like it . Better way to do this is what ever flour you use make it %50 water %50 flour or you can make the flour up to %60 same as you make pan cake but when it comes to baking it it should be sourdough and a bit runny also most important when you bake it bake it on a steel or cast iron dome shape like an umbrella and start pouring the runny dough from the top of the dome and layer it top to bottom again like an umbrella and you should have a fire constantly heating the metal underneath to bake like a fahita bred but it will be fluffy than you can make really nice sourdough raps . Another important thing is only use the sourdough starter %100 of it to make it more tastier. 🇹🇷🇹🇷🇹🇷🇹🇷

[@MichaelRei99]

Why can’t you just put them in the oven?

[@timtyndall4025]

I think it was designed to be a more traditional type of ”bread”. Like when we didn’t have ovens yet. 🤷🏼‍♂️Cavemen had grains and water. All they needed was fire and a flat rock.

[@the_bread_code]

Like Tim said. But oven would have worked too.

[@blardomodica]

I'm getting kinda concerned about this new passion for frisbees of yours dude... you used to describe them as the absolute evil for a baker!

[@mojsharhappy]

Sorry, me again....I'm paying with credit card, but it still re-routes me to PayPal....

[@the_bread_code]

Sorry. I will look into it.

[@jamesthomas1628]

Wish he would do a trial run before filming. Mistakes get to be boring.

[@the_bread_code]

Sorry

[@veganaoeltsch]

Ich finde es so traurig, dass man als Deutsche einen deutschen Kanal vom Englischen auf ein bescheidenes Deutsch übersetzen lassen muss. So traurig!

[@the_bread_code]

😂 sorry. Aber ich will gerne der ganzen Welt das Backen zeigen. Vielleicht mache ich mal in Zukunft einen Kanal auf deutsch 👍

[@veganaoeltsch]

@@the_bread_code die ganze Welt - dazu gehört auch D. Und ob sich die Welt den englischen Untertitel ansieht, wenn du deutsch sprichst - ist doch wurscht. Es gibt so viele englische Kanäle über Sauerteig - nur keinen vernünftigen deutschen. Höchstens ab und an von Profi-Bäckern mal ein bisschen - und nicht so sympathisch wie du es rüberbringst. Ich wünsch dir eine gluten Nacht ;-)

[@aliyah9254]

this is uh... pretty underwhelming. It's just a discard recipe. Surely you know "why" we prefer to go to the trouble of making an actual dough... beacause.. this is not a loaf of bread. I know that you know this? Why go to such a click bait place just to publish a discard recipe.

[@the_bread_code]

It is right? It is way simpler. Everyone who has not made sourdough bread yet should watch this video first. Everyone even without an oven can now make a decent bread at home. Plus, it works with gluten free flours too.

[@simplybeautifulsourdough8920]

Personally, this video was helpful. I now have another delicious option for my discard! 😉