I'm Grant - The guy behind Grant Bakes. I made my first sourdough starter in September of 2019, and I've been baking all kinds of bread, sourdough, and pizza ever since. On my website and RU-vid channel, I share straight-forward, no-nonsense recipes and videos that help you make better bread, sourdough, and pizza at home. Thanks for stopping by!
Do you let the starter come to room temperature before feeding? After this point everything that I have read or have been told has been to not feed it when it’s cold and straight out of the fridge
So i started with that 25g and did the water and flour and it hasnt doubled but has a thin layer of liquid on top what does that mean? Should i start over?
I have found it unnecessary to add the inclusions (cheese or otherwise) in three stages like this. I feel that the stretch and fold are not as good when inclusions are present. I prefer to add my inclusions before the third stretch and fold (all at once). During bulk fermentation the dough connects with the inclusions. I have even added inclusions after bulk fermentation (during shaping) and the results have been good. Lastly, I don't add oil to my bowl, but rather use a bowl scraper during the stretch and folds.
This recipe sucks. I followed exactly as it says. My dough was like porridge. totally ruined. This video goes into my circular file and will move on to a better recipe that works.
I have tried both ways and my best outcome is to let the dough proof about a half hour before going into the frig overnight and then letting it warm up on counter next morning and carefully checking that it does not overproof and then bake it..times may vary for this depending on my house temperature if its warmer or cooler.
Thank you SOOOO much for getting straight to the point and making this process so easy to understand. I made this yesterday for the first time and my husband and daughter have already finished it. The taste and texture were PERFECT. I'm about to preshape my 2nd boule. You've demystified sourdough and we appreciate it!!
Hi there... I'm giving this a try. Just doing the second day additions and finding what I mixed up yesterday had set up like concrete. I worked it with the tines of a plastic fork to get it back to the pasty looking mixture as well as I could, then covered it with a less pourous cover. Should I do anything different? (I'm in the desert)
Preparing to make my first loaf ever, and I feel this video is really simple to understand, when so many others over-complicate what should be a nice experience. Someone gave me a starter. Realized in wathcing your video I have to feed the starter overnight in the refrigerator to start off the process, taking about 2 days total. Thanks!
Remember to keep the starter at room temperature once you feed it. If you keep it in the fridge after feeding it, it won’t rise. Hope this helps! You can put the starter back in the fridge after you have mixed the bread dough. Good luck!
Hi Grant, I would like to incorporate cinnamon and raisin into the dough. Would you suggest adjusting the hydration or just add away when shaping? Thank you in advance for your response and I find all of your recipes fantastic!!
Hi, so I haven’t tried this yet (I want to!) but I would try adding in the cinnamon and raisins during the bulk fermentation. Maybe let the dough rise my half and then knead in the raisins and little bit of cinnamon, then let the dough finish rising. Again, I haven’t tried this so I don’t have exact amounts or times for this yet, so you’ll need to experiment.
I am on day 8, as instructed, I have removed 25g starter to a new glass jar and fed it 50g water/bread flour 2 days ago but still no activity. It however smells like sourdough now, and the rancid smell finally gone but any advice on what I am doing wrong? 😢
🩵You're so pleasant to listen to. 😊 Thank you for showing us how to prepare the starter without tossing a lot every day. (I was thinking it was a 'no waste recipe' for a while ! 😉) 🩶
I have made this twice now and threw it out. It looked ok and tasted good but it was so flat and dense. It only rose about 2 1/2 inches…everything went smoothly with stretch and folds and overnight refrigeration…I scored it and placed in oval Dutch oven preheated etc but it just didn’t seem to have enough “umph”… help!
I would wait until the dough is fully risen in the pan after the second rise. Once it fills out the pan, then you can move it to the fridge to rest until you’re ready to dimple and bake it.
I started off my sourdough journey by watching hours of tutorials. All the ratios, measurements, watching the starter and discarding it, Dutch ovens, timings….and in the end, I started from scratch as if went by instinct, and my bread was fantastic. After watching this video, I realise that all that previous‘scientific’ stuff was all about getting views. It really isn’t rocket science!
In the video I watched from your website, you used 100g starter and 100 grams water and flour for the starter. This video you used 25 starter, 50g flour and water???
Thank you for sharing such a good recipe. I've been making this sourdough for the last 2 weeks or so and every time it comes out just great! Easily the best sourdough recipe I've tried so far. Thanks again from Hobart, Tasmania.
I’m confused on the hydration percentage. You said a 55% hydration but then 225/450 which is a 50% I’ve made this a few times and I just can’t seem to get them to puff up as much as you do. Even though I have great success with other sourdoughs.
Has anybody freezed them? I keep thinking i wanna have them on the "go"... Already baked i think so i can defrost them in the microwave and hope it tastes good enough to kill the crave
hello ... hope that you reply to my message.... i am in the process of first time using a starter method.... i am at day 7 it has been a little frustrating as it has only raised little each day... using 50gms whole wheat flour and water.... what would you suggest I do as i do not have that thick stretch in the starter or the large bubbles... and it definitely smells sour... many thanks.
I tried to make this bread using súper sprout wheat and the dough was so sticky, it was a little difficult to work with, at the end I putted a little more flour and I could finish it. It was a good bread but I would like to know if that happens because the kind of flour I used. I have a question. Can I put the dough in the fridge and make the bread the next day?
Why do you put the pan on the bottom of the oven? And, I can only bake in my toaster oven so I use a 3qt dutch oven. Would you say thats fine for a recipe like this or should I scale it down? Appreciate the help
