YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)

[@BrianLagerstrom]

Don't forget to check the description for the recipe, recommended gear list, and link to my sourdough starter vid: kzbin.info/www/bejne/kHnQYpSBraamf9U LMK what you think!

[@Tim-Kaa]

Thanks for all of the the recipes and instructions on your channel. I've made a killer dutch oven bread with and without olives + pizza. Too bad I can't send pictures here. So far your channel is my favorite for making bread.

[@Tyresio12]

Interesting thing, it's the second recipe I try and it seems like there's too much water - when left to rise, the dough just flows to sides and flattens. AP flour with 12% protein. Also some temp/time conversion for baking would be useful, as most ovens over here heat up to only about 230 deg C.

[@744georgio]

@@Tyresio12 It is too much water for this recipe. He is make a dough that is about 75% hydrated. Most sourdoughs that I have made are about 65% hydration. The water needs to be reduced to about 256 grams rather than 310 as called for.

[@hotwireman49]

@@744georgio now ya tell me

[@rubylabelco]

Mine is way too wet it’s almost impossible to fold and form into a ball even after an hr of bulk fermentation. What does this mean?

[@darrylalder2541]

I have been sourdough bread baking for 5 years and never have seen anyone make the process of this kind of bread making so clear and simple. Thanks

[@hervelacroix6081]

Same for me and I live in France, Brian is a Master.

[@hannahmiller165]

SD bakers, can you cold proof this dough? If so, for how long do you recommend?

[@rdv57816]

I cold proofed 24 hours with this exact process up to the proofing. Turns out great. ​@@hannahmiller165

[@Carlie_flower]

Look up Rosie's kitchen lol she makes it sooooo simple and shows how to make so many different things with your sourdough.

[@melissaschaible9159]

Except his hydration proportions are off, vastly. As a beginner, I tried this recipe first, and didn’t realize until into it, that he had added significantly too much water to his recipe. The dough was unworkable and far too wet. It’s funny, he started the video out by saying beginners get frustrated, well, he frustrated me. And instead of coming back and correcting the error, he has left the video up here on KZbin forever

[@Victoria-dw3mj]

For anyone who's bread is too wet: My starter is only a month old, so fairly young. When making my leaven with my young starter the leaven would come out more wet. Because my leven had a lot of moister I cut back the recipe from 310 grams of water to 290 grams of water during the mix stage. This helped a lot. Before cutting back the water my bread was not holding on to any form during the fermentation stage, it was just a wet blob of dough even after the folding and strengthening stage. Now, my bread is holding its shape. Every attempt is better than the last. Thanks Brian!

[@AjiNoPanda]

I'm wondering if this my issue as well because my dough is a wet, incomprehensible blob and my starter is ripe (passed the float test) but very young. I definitely measured correctly but for a beginner like me this dough is very difficult to handle. I'm gonna try your suggestion of cutting the water from 310 to 290 next time.

[@Madesimple77]

Is there any redemption for this bread after an hour in… I had a wetter leaven (also using a month old starter) and 310 grams was just too much… let it ferment longer?? Or if the leaven was too liquidy, although super bubbly, is there no rescue method?

[@luminescentlion]

When making dough you should always go light on flour and then add flour to reach the dough you want. Dough is heavily influenced by the qualities of the flour as well as temperature and humidity thus following recipes scientifically rarely works.

[@luminescentlion]

@@Madesimple77 definitely too late but you can return to mix stage and add flour then cut down a bit on your bulk ferment V2 stage.

[@ritaalbert1266]

I want to know if the fermentation will start over if I start adding new flour and water to the existing starter. The reason I am asking is that I had to buy more flour, and I had to add new water to my vessel container, and then my starter changed like starting over. I hope u understand what I mean. So my starter is at its beginning stages.

[@jasminefortunato7190]

My dad LOVES your channel and in the last few months really got into bread. I wanted to connect with him, so I asked if when he fed his starter next I could have some to get my own going. Now were over here talking about bread. Made my first sourdough watching this video and I can't wait to call my dad to show him! Thank you for giving me something to connect to with him :)

[@BrianLagerstrom]

That’s awesome to hear. Thanks for sharing that. So glad you found the channel

[@dimilton3166]

Awwww, that is too sweet!☺️

[@BobbyMcL088]

Well Done Brian. Look what you've done!

[@melissacrittenden1008]

This has to be THE best result/ outcome of this video. No perfect loaf could possibly compare to this.

[@clarabartha1737]

Food brings people together and magic happens, doesn't it?

[@amberhicks1540]

Okay, y'all. This is my third time following this video. I made two little tweaks because mine wasn't coming out like his UNTIL I used less water and used bread flour. 290 grams of water was PERFECT. Before, my dough was beyond wet and not holding its shape. I was adding flour after the 2nd folds just so it wouldn't be so sticky, and scoring was just not happening. I am sooooo happy with how it turned out 🥹

[@InamorataMillie]

Just came here to figure out what had been going wrong.

[@daniellehuiberts4599]

I just started and mine is wet...wish I read these comments last night.

[@CharlesECheese]

Oh man, I am about to lose it - I am not a moron (I swear) but with each of these different recipes i have been trying, the dough is just way too wet to be workable. 290g water and 450g flour gives 64.4% hydration. The recipe my neighbor gave me uses 325g water and 500g flour to give a 65% hydration and, like I said above, the dough was just impossible to work without ti sticking to everything. Starting to think I need a new scale.... There is no way I am this far off.

[@mbrackmann8]

@@CharlesECheesemake sure you are using proper flour. If you’re in the US, buy some King Arthur AP flour.

[@valentinagilliland7876]

@@CharlesECheese Make sure you’re including the flour and water from the starter (100g each). 390 / 550 would give you an almost 71% hydration loaf. Do that for your neighbors recipe. Might be why they are off 🤷‍♀️

[@zimbabwe1128]

He instructs really well with just enough detail and explanation without going overboard. Back around 1979. I won a blue ribbon at the Coconino county fair for my sourdough bread. I haven’t made any in decades and just was given some really really tangy delicious starter so I’ve gotten back into it. Thank you. You have some really nice tips and techniques.

[@Tealstardreamer]

I am currently making my very first sourdough bread, and I swear iv rewinded and watched the video so many times. Thank you for going step by step. Im currently letting it proof, so ya'll cross your fingers for me.

[@cadwacker]

How did it turn out

[@helloneighbor11]

​@@cadwackerrumor has it the bread is still proofing

[@joliesmom07]

I'm on day 8 of my starter and I'm starting this today.

[@LoisBottolfsen]

I agree. One of the easiest explanations to follow and document that I’ve seen yet.

[@iam_michellejenai]

Same!

[@zrgnny]

Behold the tale of my inaugural sourdough bread adventure! With the precision of a seasoned baker, I adhered to Brian’s sacred script, dot by dot. I unleashed my inner Van Gogh on the dough, etching a masterpiece of scoring art. Lo and behold, the oven birthed a stunner: a loaf boasting a crust as golden and crisp as autumn leaves, with an interior as chewy as a well-spun yarn. A drizzle of olive oil, and voilà! Culinary bliss. My taste buds sang, my family rejoiced, and somewhere, Brian nodded in approval. Hats off to the maestro of the sourdough symphony!

[@wendylambel39]

Eloquent

[@namenotfound34]

Damn bro thats some Shakespeare shit right here

[@abeeral-qattan5997]

Brian should use this in his profile 😂👍🏻👍🏻 now I want to rejoice the bliss and start my first sourdough

[@mariado2419]

and just by reading your comment i suddenly have the urge to make my own. 👏

[@bfybfy438]

Good creative writing!

[@xojennejox]

This video (advice) changed my relationship with my starter, Joy! I totally thought she was the reason I wasn't getting enough lift in my bread (before I watched this video I made 3 flour bricks in a row), but now I realize that it's all in developing the gluten structure and my bad all along. Thanks for restoring my relationship with Joy :)

[@michellehostettler5389]

Thank you. I’m doing my first loaf today and I’ve played this video about 60 times to make sure I’m doing everything right. Thank you for your simple explanation!! Getting ready to pop in the oven !

[@theplanetarymagic]

how’d it go??

[@michellehostettler5389]

@@theplanetarymagic it was wonderful!!

[@betterinbold]

Lol at lava rocks being the more simple/accessible version… but actually this video was super helpful as a sourdough newbie, thank you!

[@Freaky0Nina]

"Just wipe out your pizza stone and your LAVA ROCKS! For LANDSCAPING! Imagine having to drive all the way to THAT sort of store just to gett 3 liters worth of stones. And when they ask you why at the store, you go and tell em "oh. Just for bread"

[@СергейГалиуллин-п9ю]

At least you don't have to go to a volcano to get them

[@ellewoods2645]

This is honestly the best one I’ve seen. Because everyone else that does everything in one day without letting the levain sit always comes out terrible.

[@HendZayed2011]

I did it, and it was absolutely amazing. Took me 24 hrs, but was worth it. Didn't have a Dutch oven, so I used a terracotta pot with a lid, it worked perfectly fine. Thanks for all the tips.

[@BrianLagerstrom]

Awesome! Thanks for trying! So glad it worked for you!

[@tinawood5926]

That’s awesome! I’ve tried one batch and it was a little too chewy..I was wondering if the stoneware I used had any effect on it. Good to know it didn’t. I’ll try different time and temps next.

[@awakenow4048]

Took me 3 tries on 3 different channels......but today I made this work! . This is going to be my go to channel now.

[@ellewoods2645]

Same!!! Everyone else isn’t clear and does everything in one day. This is the only one I see that explains and says to do the levain first

[@marywandersee702]

Did you use table salt ?

[@awakenow4048]

@@marywandersee702 I use coarse sea salt

[@relearn1]

Thank you for inspiring encouragement during my bread making adventure. I am 73 so here is some of what I have learned. As I read these words a voice inside my head recites words I read. This same voice recites words I think. God is listening so instead of talking to me all day long I talk to God.

[@mycomomjeans]

So much appreciation for you Brian. I've followed your instructions with this recipe along with the starter instructions and have had incredible success through 6 loaves now. Your instructions helped me to understand the process and gain confidence through success. Thank you!

[@williamjeffords4690]

This worked out great….I ran out of time and placed in the fridge over-night for 8 hrs…. Next morning…. I let it sit on the counter for 30 mins then placed it in my cast iron dutch oven and cooked as you directed…. Came out perfect with an open crumb and great flavor! Thanks again!

[@BrianLagerstrom]

Amazing! So glad it worked for you

[@BrightFuture67]

Great and straightforward guide! Can't wait to try it in 12h. Thank you! UPDATE: Everything went perfect, the most puffy dough perfectly proofed ready to bake and then terrible thing happened... It got stuck to the proofing basket and all fell apart. With desperation and shaking hands I just put it in my dutch oven knowing it will be a failure.. And it came pretty good! Great tutorial. Next time I make sure I will flour the basket over the top for this not to happen! Thank you B boy!

[@helloneighbor11]

Lots of rice flour in the basket

[@MattParlane]

Props for including metric measurements my friend, makes life a whole lot easier out here in the wilderness. ♥

[@BrianLagerstrom]

Cheers!

[@pronumeral1446]

The wilderness, also known as almost the whole world aside from the US. XD

[@yagirl4357]

@@pronumeral1446 If you don't think the U.S. has wilderness areas, you are totally wrong! We have so much free and open land depending on where you go.

[@guntassingh9432]

@@yagirl4357 He meant the Us is basically the only country that does not use the metric system.

[@Fiona2254]

This is literally the only thing I do that I use the kitchen scale. I came to the conclusion that it's better to weigh the ingredients in grams than to measure them in cups 😆

[@marknorris6669]

Made my first ever sourdough last weekend following this tutorial, and I must say it turned out brilliant. Thank you for all your help and advice 👍🏻 looking forward to baking more following your guidance 😃

[@cheb007]

Just ate the first loaf following this recipe - it turned out perfect. I suck at baking so huge koodos to Brian for such clear instructions 🎉

[@CactusGal]

You made me feel better, and gave me the courage to try this! (I baked bread once, many years ago). Just started my sourdough starter tonight. I'm trying to gather as much info before next week, to avoid pitfalls. Wish me luck!

[@denys-p]

Thank you for grams and Celsius degrees :)

[@BrianLagerstrom]

Thank you for watching.

[@svenleeuwen]

Indeed! Much appreciated!

[@jackiecalloway2876]

@@BrianLagerstrom we😊

[@romystumpy1197]

Yes ditto,grams are more accurate I only have Celsius also

[@vz5242]

Yes! This is the best!! Thank you!

[@Esthecia]

It took me three tries (mostly because I was attempting to bake with a starter that wasn't mature enough, I guess), but when it worked... IT WORKED 😍. This is the bread I remember from my childhood that you sadly can't just get from a store anymore 😶. Thank you for that, Bri, amazing recipe and amazing taste!

[@gw7372]

Really!? I wonder if that’s my problem also. Mine was never as firm as his. Just a shaggy mess 😂😂😂

[@TroyPfeffer]

Thanks Brian so much for this wonderful and informative video!

[@kaitlynblewett3436]

Thanks! I just made the most beautiful loaf from these instructions. Thank you so much !!!

[@BrianLagerstrom]

Amazing. Glad it turned out for you!

[@margaritaoganesyan9094]

Just made my very first loaf and WOW!!! The entire family can’t stop eating! Even my little one who doesn’t like sourdough absolutely loved it! Thank you so much for the recipe!

[@garrettnewell9048]

This is my new favorite cooking/baking channel. Brian, you have a great personality and a wealth of knowledge. I always look forward to your next video. Thank you! Looking forward to trying this!

[@BrianLagerstrom]

Hey Garrett, what a nice comment. Thank you!

[@Jaxsolo]

Agreed.

[@zanesmith9258]

I just completed my first sourdough loaf with the help of this video. It came out (what i would describe it as) perfect. The one adjustment i did make was i cooked it for 23 minutes with the top on and 15 minutes with the top off. The crust developed a little more and got crunchier. Overall it was great. Very happy with it

[@bethfunk1945]

I've made this bread over and over in the last few weeks. I've played around with a little whole wheat and started getting into some rye. Thank you for making this intimidating process so accessible! Total success!

[@brandonmckittrick2822]

My Mother made some sourdough starter about 6 months ago and gave me a small jar of it. Took about a week for me to grow more. I purchased a seasoned cast iron Dutch Oven and made my first batch of sourdough bread fallowing your instructions. Man it turned out so delicious.

[@irgendwelchedinge]

I LOVE how this video is structured!! So easy to follow!! I would love for you to make a follow up video talking about the ways to “refine” the bread making process that you mentioned at the end!!! Also, does the bread get better if you fold it more times? Thank you!!!

[@tasmedic]

Yes, I'd like to hear how to play with the method and ingredients to get the best out of what we each have available.

[@This_Holy_Chaos]

My first time making a sourdough and it came out BEAUTIFULLY! This was such a great video and I appreciate it immensely! My friend who gave me my starter was so impressed he wanted to know what I did because his loaves don’t rise the same (he doesn’t do the folds…but I think this made a believer out of him, lol). Thanks again!!

[@stephengreen9239]

You're a really good baker and cook, and seem a nice guy too. Surely this channel is going to blow soon once the KZbin algorithm starts recommending you to more people from channels that have shot up in last couple of years. Keep it up man.

[@BrianLagerstrom]

Thank you so much, Stephen. I hope your prediction is right!

[@priscillafermin5698]

This has been the most successful sourdough bread recipe for me to bake. I've failed many times (and I at least taste them all!) and the method in this video worked out great for me. Thank you!

[@evalu248]

So far I’ve made 4 loaves total, trying out a couple other videos methods and yours has given me the best results so far. Finding myself coming back to this video. Thanks!

[@donnasteele6399]

Thank you!!!! you totally took the scary out of sourdough baking. I was completely clueless and now I am more confident. So much so that I started painting my sourdough with food grade paint. I paint flowers 💐 It’s lots of fun. Thank you again so much.

[@LARRYSCHULTZ1]

Excactly. This is the way to get people to make something that they've never tried before...K.I.S.S. One of his Vids showed three different ways to make SD bread with what you might have on hand. He has a brilliant way of presenting SD bread making in a simple way!

[@kayliemagelssen3670]

Made my first sourdough loaf (3rd loaf ever) and it was amazing! Thank you so so much for making such an easy to follow recipe with instructions!

[@Thebular.]

I've tried making sourdough before, and I've never gotten even a halfway decent oven spring. I've been making bread for years, but sourdough has always scared me. This is the first time I've made sourdough and had it actually come out looking good! It's BEAUTIFUL! I'M SO EXCITED! Thanks B!

[@BrianLagerstrom]

Thanks for sharing!

[@jakemcavoy2554]

THE BEST instruction online, maybe in a classroom in culinary school as well, I’ve listened to: very thorough, very thoughtful-eliminating all my confusion in for this newbie. Thank you! 🙏

[@epiphonessg2249]

I tell ya what hoss, this was by far the best, easiest instructions to follow. I didn't have a damn clue when I started and now I'm pumping out sourdough loaves, like two a day. Our starter is going crazy, all the loaves turn out big and puffy and tasty. Thanks pal!

[@bayleymacintosh5622]

How do you feed your starter?

[@heatherkarras5874]

I am new to sourdough bread, but this is by far the best recipe I've tried so far! The only slight change made was proofing time. I live in a colder climate so it takes a lot longer for the dough to rise. The bread was absolutely divine!

[@brendanlinton-smith688]

Thanks for taking the time to post this video Brian. My brother gave me some starter and i spontaneously decided to try make a loaf. I didnt do any research except for watching this video and i cant believe how it turned out! I followed your process exactly, using a dutch oven for the cook. The bread rose up, caramelised beautifully, developed and amazing bubbly crumb. Thanks again!

[@ashlitaylor6872]

I've done this enough times to comment now, I think. From my very first loaf to my 50th,I have used your video as a guide. It's been perfect every time. I only needed to adjust my cooking time. Everything else is perfect. Thanks!!

[@naffoto425]

Five stars!! I've been breadmaking for some time and this is by far the best video and results I've seen. The final product was almost as good as yours after the first attempt, yet beyond others. I will use this as my standard. You're an excellent instructor and explain the "whys", which makes us all better cooks and breadmakers. Thank you!

[@Gopic21]

just found your channel the other day and cannot believe how few subscribers you have-- the quality of your recipes and content is superb, and i'm sure you won't have few subscribers for long. can't wait to see where this channel goes!!!

[@BrianLagerstrom]

Thanks so much. Reeeeeally hoping you're right

[@danielruder8778]

As a professional baker for 11 years, I agree! This channel is the best.

[@MP-sc7zc]

My son and I have followed along with you all day today. Oven is preheating with the Dutch oven right now. He says, “I love it, the sourdough looks amazing! I want to eat my mom’s iPad it looks so good! You are a really really good cook!” He’s 9 btw. Looking forward to see how successful we are with our very first loaf. Thank you so much.

[@mikadukireads]

Just found his channel, idk how many he had at the time, but he's at 1.5million right now. Looking at the comments and the video I just watched, that seems well deserved ❣️

[@Gopic21]

@miikaduki if my memory serves correctly, I think he was at 12K. This guy rocks. Definitely check out his back catalogue.

[@kierankreations1891]

Bro what I fell asleep watching Danny Gonzalez and woke up to a sour dough bread baking tutorial.

[@carlabeck4861]

Must have been a good nap!

[@zacharyfissler]

What's up Greg!

[@jenniferguzmancortes6030]

Welcome to the sourdough community 😂

[@ribbitgrl]

Just followed this video for my first ever sourdough. I came EXACTLY how I wanted. I did decrease the water by 30g since it's June in the South... but other than that, I just did exactly what you said. So easy to follow and I'm excited to do it again.

[@ra0333]

It would be great to see an advanced version of sour dough bread making. Great video!

[@overlanderlite1600]

The master! Between you and a good friend of mine I shared with me his starter (dehydrated of course). A week of prep and today I made the first loaf! A strong B+ result, and a list of adjustments to make for the next batch. Sharing you channel with my cooking friends! Thank you chef!

[@tasmedic]

This is the best introduction to sourdough I've seen. What I like the most are the use of lots of starter (not everyone has a super active starter after all), and the DIY alternatives to what we see in all the other sourdough videos.

[@jodipaul8672]

I wanted to try baking sourdough during 2020, saw what was involved and said, NOPE! Fast forward to fall 2024 when someone gave me some of her starter and I couldn’t NOT try. Found your video and it was clear, concise and my first ever loaf a week ago was delicious. So I had to make another one this week and it turned out even better. Thank you for spending the time to educate and teach us! I can’t wait to bake more things with my starter!

[@sharib4915]

I just got some starter from a friend, mixed the Leaven and will bake tomorrow. If I wanted to use a stand mixer, do I follow the instructions from the Rustic Loaf (1 dough, 3 loaves) 2.0? Stand Mixer Instructions: If you’d like to use a stand mixer instead of stirring by hand, use a mixer with a dough hook attachment on medium speed to replace steps 3 and 4 and mix for 4-5 minutes until dough has come together and is clearing the bowl. Thanks! Can't wait to make my first sourdough!! Your instructions are superb - really clear! Best channel for bread making I've found so far! Thank you, Brian!

[@Squirrel_Squad2024]

I have been making a loaf every day since my first comment and they have been getting better and better. No longer are they too sticky to handle. I am getting the best spring ever and great crumb.

[@maryschoenberger8111]

I love how you present this in stages, answering many questions we might have for each stage! One thing I found that didn’t work well for me was keeping the oven light on during the bulk fermentation - that made my oven too hot; next time I’ll keep things warm without using the light. Thank you!!!

[@proth4753]

Sourdough has always intimidated me, but your concise instructions have made me definitely want to try it! I just made your rustic bread and its amazing.

[@BrianLagerstrom]

Thats so dope, glad you were inspired to try. Let me know how it works out.

[@blessedbeyondmeasure318]

By far, the best instructional, descriptive video of the sourdough process I have ever seen! Thank you!

[@carsonwelker8438]

I’m brand new at making sourdough. I flowed this video and my loaf turned out PERFECT

[@frankr6950]

First time I tried this recipe and process and the result was amazing. My sourdough starter is over a year old, fed on a weekly or bi-weekly basis, and the initial two 30 minute raises weren't that great. But I let it sit a little longer in the proofing stage, about 2 hours, and it came up good. With a real nice moist oven ( i filled a baking pan with water during the heat-up) the bread exploded and came out just like in the video. The experience was awesome! Nice tangy dough, great sourdough (I am from Germany) taste like I know it from home. Glad I found this site Brian and I like your easy going, but precise walk-through. In fact, I think the key to success for me was to make the cuts deep enough to allow the dough to rise in the Dutch Oven.

[@radovangoricanec4049]

Hi. Where do you keep your sourdough starter? In fridge? I mean, how is it possible that you feed it every 7 days? Greetings from Kroatien 🙂

[@deebee4850]

@@radovangoricanec4049 I keep mine in the fridge and feed it once weekly. I hope this helps.

[@katherynne8241]

My starter is alllllmost ready for me to try baking and I am so excited. This video was very clear and easy to understand, which I really appreciate. Thank you for including optional methods in case of a lack of equipment.

[@BrianLagerstrom]

Thanks for watching

[@janicebettis7902]

I’m a beginner. I’ve been feeding my sourdough starter. I’m about ready to try making bread. I saw that you use a stainless steel bowl. I had heard something about not using metal with natural yeast because it causes some sort of negative reaction. I’m guessing that isn’t a problem since I just watched you use a metal spoon and a metal bowl.

[@jenurban4212]

I just started learning about homemade sourdough a couple weeks ago. Thanks to this video, I made my first successful loaf yesterday (after two other failed attempts). This is fabulous! So detailed yet simple. Thank you!

[@sarenab7856]

Adding to the bunch, I also had a young starter and wet sticky dough making this. Hopefully I can make it right with some adjustments

[@Skimball2000]

I just found you a few days ago and I've been binging on your videos. Not only are you a sweetheart, but your a great teacher. I'm so impressed. Can't wait to try your sourdough, English muffins and chicken salad.

[@BrianLagerstrom]

well you're a sweetheart for saying that. thank you! hope you enjoy the recipes.

[@Friedsurprise]

Just made my very first sourdough from starter to finish. With your help it came out beautifully!

[@kelleybayern7656]

I have watched this vid about 10 times in the last week.. and I have your starter recipe growing on my counter right now. First sourdough this weekend I’m SO ready!!!

[@piepo5002]

How was it?

[@anabanana884]

OMG!!!!!! 😱 my second try doing/baking sourdough bread, but first one actually following the steps in the video and it was a success! 🎉😊 🙏 Thank you!

[@Scottinqc]

popped one of these out this morning, with a few small changes from your other vids.... First I autolysed for about 2 hrs (had stuff to do...like get batteries for the scale.....), and for the whole grain, I subbed in some whole grain rye flour I had laying around. Dough was a bit stickier than I would have liked, but the boule oven springed like a big dog. Starter I began on Sunday (so about 6 days old) I fed it last night, and this morning it was about to pop the top off of a 1qt mason jar.... so it was ALIVE!!!!!... great recipe, thanks for making sourdough approachable!!!!!

[@josmith84]

This video got me over my sourdough bread fears!! Best best loaf, the very first time!! Thank you!!

[@alisontrombley2436]

I did it! I followed your recipe to the “t” and my sourdough came out fabulous! Thanks Bri

[@BrianLagerstrom]

Amazing!!!

[@robbienayuh]

Guys at the 7:39 mark and bri says 2hr total. After the 2nd set of folds was that a 1hr final rest?? Because 2-30min folds is only an hour obviously. Bri didn’t specify at the end. Appreciate any help!! Going to bake tonight!

[@harmanbeing]

Yeah, it’s really frustrating when someone is trying to teach you something and they leave out the important details. You need to do 4 sets of folds, once every 30 mins, so 2 hours total. Then you let it rest 1-2 hours or until it’s grown by at least 50%.

[@leomen3]

Thank you, Brian!

[@jamiemarr9488]

I've made several loaves of sourdough. My starter is 3 years old. The water is a bit high and creates a wet dough. Added a bit more flour to compensate. Loaf turned out great.

[@aliciaashker8216]

Do you have a follow up video to this one? If I have mastered this method and recipe.. I would like the next step and another method/recipe. I'd love to know! Thank you!!

[@DanAuerbachmusic]

Thank you for your lovely compliment.hope my recipes was able to help you.

[@madisonsheehy5571]

wow this felt like it was going to be such a daunting process, but your video and step-by-step explanations were extremely helpful. the editing of this video is incredible. thank you for putting the time into making this!

[@nicholasgarofalo8804]

Wow, Brian. Entertaining, engaging, simple. Can't wait to bake this loaf. I've baked a few dozen loaves and probably a few hundred pizzas on my steel, but I've never had great success with sourdough. Thanks for making it simple and accessible. And funny! I know the time that goes into making videos like this - it's really appreciated!

[@Pwolfe004]

Thank you for this tutorial. As a beginner you really cover the necessary steps. Be back with an update on how it turns out!

[@golfchicknyc1]

Thank you for a simple and easy recipe. I made this last night and it’s wonderful. I was worried about the short bulk fermentation but it turned out very yummy. crumb on tighter side but I’m excited to try a more advanced recipe

[@melissaeaton1303]

At the end of the stretch and fold step, but my dough is still very sticky and doesn't look like your nice boule shape. I keep putting it back to wait another 30 minutes, but don't want to over ferment either... Any advice is appreciated. I'll probably roll with what I've got soon but the advice will be good for the future!

[@boggybunny8338]

With higher hydration doughs it usually will remain tacky but will be easier to work with after resting for about 30 mins. The flour is more hydrated that way. I recommend wetting your hands to work with the dough but make sure your hands aren’t sopping wet, just damp.

[@3ss3k410]

This was the only recipe that I actually baked to make good, soft bread. With lots of air bubbles. I left it in the fridge for almost 20 hours before baking it. Thanks a Lot!

[@KeyHBCR]

Loved your video, about 3 years ago I started making souerdough bread and it was very complex and difficult. Somehow you managed to make this very simple and today I made a new loaf again and loved this process and the taste of my bread❤ Thank you very much.

[@Thedilly_dilly]

It's rare that I feel obligated to leave a comment on a KZbin video, but I just have to say that this video was so extremely helpful and my first ever sourdough bread came out nearly perfect. Only fault was my scoring which was my own fault (I attempted to use a scoring blade). He spread is absolutely delicious and I've gotten so many comments and praises from friends and family on it already honestly I owe everything to this video and chef. Absolutely amazing!!!! Thank you!!

[@BrianLagerstrom]

That’s amazing. Thanks for sharing. So glad it worked for you. Thanks for watching

[@PeterBatah]

Thank you for sharing your time and talent with us. I spent some time today watching a few of your bread making videos knowing full well that my attempt at making bread was never going to measure up. No matter, it was super enjoyable. Keep 'em coming!

[@BrianLagerstrom]

Thanks Peter

[@asmitas4658]

Such a straight forward recipe. Love that this saved me so much time and produced a great oven spring with open crumb (yes, I used bread flour and got fantastic crumb). This will be my go to going forward 😊

[@MelAmsey]

Just made this for the first time. They are wonderful! I’ve noticed a few things. First, the base recipe is not sweet…according to my daughter lol I loved them that way!! Second, they came out VERY fluffy! And last, but not in order, the smell of sourdough was more than the flavor of sourdough…if that makes sense. This will be my go to from now on! Thank you

[@Satarma61]

Thank you! This is the first time I made a really good bread. I followed exactly every step and it turned out great.

[@ericrobinson8078]

I like this guy. He has every thing a good presenter should have. Not too full of himself, friendly manner, good clear voice and is a good communicator using straightforward language. Defiantly one for the subscribe button. Ill sure be checking out his other videos. Great work.

[@laylat8697]

WOW! This was so easy. I followed your sourdough starter recipe and everything worked PERFECTLY! It’s so good. Thank you so much for allowing me to make my baking dreams a reality😍

[@rayashanazarian781]

I envy you. 😥no I don’t. I made four sourdough breads and I threw all of them in the trash can. My bread has sticky inside and very hard crust outside and I don’t k ow why. I use the Dutch oven.

[@knucklesdeep88]

I’ve never baked anything before and followed this guy it turned out great, thanks for the video

[@jbkhan1135]

Seriously man, you have one of the best channels on KZbin. Love these videos, great job!

[@BrianLagerstrom]

Appreciate that!

[@amsteldam5887]

Hey Brian! My partner and I have been watching your channel for years now and we love it 💖💖💖 I used to make bread by hand pretty regularly as a teenager but stopped over the years, between my partner’s love for sourdough, his encouragement with a kitchen aid mixer, and your wonderfully casual and approachable content I’ve gotten back into it. But my dough is always coming out ‘sticky’ it seems like it never comes together the way it should. Would you consider doing a bread troubleshooting video?

[@fairystride449]

I would like this too, my dough was so sticky 🥲 it got all over my hands and it was just a mess, I couldnt get the dough to look as smooth and plump

[@moner5634]

I'm having the same problem with the dough coming out way too sticky. I'm using the same measurements, ingredients, and temperatures as in the video too.

[@albinazalesskaya2287]

Same here. Ended up adding another 400 grams of AF, the taste was ok but it didn’t rise and wasn’t as fluffy as on the video🥲

[@melissaigot3587]

Same here, I have a sticky gough even though I followed the measurements so the dough isnt coming out smooth

[@yanasmith6813]

Bri, thank you so much for a wonderful recipe, I reference this recipe every time I bake, scaling everything based on how much starter I have !

[@jadewang3361]

Thanks!

[@ArcYT]

Brian's passion for sourdough and his dedication to sharing his knowledge through his KZbin videos will always be remembered. His tutorials brought joy and inspiration to many, and his legacy will continue to live on through the countless loaves of sourdough baked by his viewers. Rest in peace, Brian. You will be dearly missed, but never forgotten

[@whitneylee5993]

He passed away? :( making my first loaf today

[@LunchwithLisa]

Finally got my starter active enough to try out this recipe! And it’s only the second time I made sourdough bread (tried and failed last year), and it turned out so good!!! Excited to keep perfecting it! Thanks for this video!!!

[@wilnil]

Finally KZbin recommended something worth subscribing to! I got my first sourdough starter ready in a few days and will definitely try this recipe :)

[@BrianLagerstrom]

Welcome aboard! hope it turns out for you!

[@lizocallaghan9136]

I am just starting my sourdough starter now and can’t wait very until I can make my first loaf of bread. Thank you for providing such easy instructions

[@LindaMoeser]

Made my first love of sourdough ever yesterday. After watching your video a 100 times...it was a success!! On to making my second loaf today. Hopefully, it wasn't just beginners luck...you're video did make it wonderfully easy to follow. I think I'm hooked on this sourdough thing.

[@macallen9537]

Hi! I had a great happy starter, passed the float test, big and beautiful. Once I got to folding and stretching it just stayed too sticky and never got to a taut ball. Any ideas?

[@SwingDandyWell]

I have this same problem

[@SeventhSamuari]

Same here. The hydration level is too high

[@Ahambric1998]

Same here. Did it twice.

[@AdrianaRodriguez-ei9kt]

i'm having the same issue :c

[@tomtotten3311]

Same here. I'm in Florida and wondering if the humidity has something to do with it. Going to start with 200 grams of water and add if necessary.

[@744georgio]

Many people are running into the issue of sticky dough that is hard to handle. No wonder. Brian is using a hydration rate of about 75%. That is way too much water for what he is asking this recipe to do. The hydration should be around 65% or about 256 grams of water in the mix. The levan can stay the same. Not sure why some of the comments say that the recipe worked great, but okay.😉 Since this video is as old as it is I don't think Brian looks in on the comments any longer...at least it does not appear he does.

[@christopantz]

I almost wonder if he made an error writing the recipe, because my second time making it the dough is way too wet

[@koteghe7600]

So when adding water at mixing stage, I should add 250 instead of 310?

[@Dessylyly]

I can’t thank you enough for this comment! I attempted the recipe a second time using your suggestion of 256g water and it worked miracles!!!

[@melissaschaible9159]

Too late. Dough will not take any form at all. Too wet.

[@MariahList]

Thank you!!! I have been banging my head against the wall with this recipe. I’ve used it about a dozen times and can’t get through the stick without adding more flour to the bulk fermentation process. I will give this amount a try.

[@queensheenad3535]

Just made this for first time yesterday. AMAZING. The ends cut with the scissors got a bit burnt, but still edible. Look forward to trying other versions too. Thanks so much for making these videos! (PS - already shared a link to this video with a friend this morning 🙂)