Welcome to my world of sourdough and my method for making great sourdough loaves! Visit my website at www.foodbodsourdough.com for full details and to buy sourdough starter
To use the flour I use, order here: cotswoldflour.com/?ref=Yv6B4yHV
I have a question about proofing regarding your video with Bertie vs this one. In that video, the proofed doughs were at a higher level than this. I am a little confused as to what the difference might be. Thank you for sharing all of your experience and knowledge. So appreciated!
@@MB-yt4mq hi, thank you 🙏🏻 I’ll reply to your email too, but ‘around the same size’ is fine, don’t get too fixed on an exact height, it’s far more important to ensure than the doughs doubles in size and is a good structure.
I cannot thank you enough for your time, teaching, and passion for making sourdough bread. I am new to your channel and I have watched this video a dozen times. Lol.. My first official loaf will be baked tomorrow. I'm super excited! I do have questions but I would like to start by asking, why don't you add yeast to your recipe? I've watched a dozen sourdough tutorials and yeast is added. I didn't add to mine as I am following your recipe. Thank you again for being a wonderful teacher! Best video ever!
@@lawledesma1201 thank you so much, I’m so glad you like it, have fun with your bake! I’m curious about your question…I would never ever add yeast to my dough. Sourdough is sourdough because it’s made with a starter, that IS the yeast factor in sourdough. I can’t comment on what others do, but I wouldn’t consider adding commercial dried yeast myself 🙏🏻
After leaving the dough out overnight, it doubled in size with a smooth roundish top but, I noticed only one bubble but I started the folding process. The dough is soft and sticky and not forming like it should. What do I do now? I covered the bowl and left it on the counter. Help! Lol @foodbodSourdough
Hi, I must say your video is one of the best and easiest explaining that I have encountered ever! So, my sourdough bread has always nice and even open crumb, with slightly bigger holes. But my youngsters complain that their jam is drippeling through it and demand more dense crumb. Easy said than done! Could you tell me how to get more dense (closed) crums? I use more starter than you and my flower is also stronger ( 14,3 protein). Should I put less starter or change my flower? Thanks...
@@suussss71 Thank you so much 🙏🏻🙏🏻 the simplest way to get smaller holes is to either added some wholegrain flour to your dough, or replace some, or all, of the water with some milk, which will also soften the loaf. I hope this helps 👍🏻
@@constancenaude7474 How to make a starter (written steps): foodbodsourdough.com/how-to-make-a-starter/ How to make a starter (full step by step video): m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o9R79a4s-BI.html
This is a very best video, I just started a sourdough journey and Elaine makes it easier, answering all the questions I had in my mind. I’m so excited to do bread instead of buying a 8€ loaf haha and as I love neapolitan pizza, it will be a sourdough from now on instead of biga :) thank you Elaine and you have a new subscriber of course!
Elaine, thank you for your great explanations! I've learned so much from you! My question is for how long can a starter stay in the fridge without being fed? Is it possible to kill it from starvation?
@@bassetto1603 thank you 🙏🏻🙏🏻 you can leave it for weeks and months, it’s actually very hard to kill a starter. It may get hungry but you can fix that whenever you use it again.
@@foodbodSourdough That sounds wonderful and thank you so very much! My loaf of sourdough bread with rosemary from our garden turned out excellent! You're by far the best sourdough instructor on RU-vid and I watched soo many of them!!👸🍞🥇💃🎉❣💯🙏💝
@@foodbodSourdough Long gone!😂but getting ready for the next loaf! By the way, I love your kitchen and the view! Makes me very nostalgic of my 2 years spent in England 35 years ago!!!🥰💝
I watched so many sourdough recipes on RU-vid but I've learned so many important points from your video. Truly appreciated!! Now going to feed my starter and start all over:)
I'm sorry I had paused the video to go and do something and I had asked the question about preheating the oven before I saw the part where you were explaining why you didn't
Hi Elaine, my starter is 10 days old. It's not super bubbly and it's barely rising in the jar. My first attempt got moldy, so I started fresh with a clean jar and spoons. Yesterday I bought a new bag of bread flour (I use King Arthur) to use for starter feeding. I checked on it this morning after feeding the evening before to find small bubbles on the surface along with a bit of yellowish liquid (and a tangy vinegary smell). I keep it at 68° and feed it with 30 g flour/30 g filtered water from the tap (I have a Brita filter). I've been feeding it once a day and discarding half every other day. I even tried feeding twice a day, and that didn't make much difference at all. I'm quite lost, I don't know what else to do! Do you have any advice? 😞
@@foodbodSourdough Sure, it isn't glutinous or stringy. Before I feed it, I stir it and it's not bouncy at all. I'm able to pour it when discarding half.
@@teruchuu a thin starter won’t rise so that may be the issue. Today, discard half, feed it with 30g flour and only enough water to make it nicely thick. You’ll have to judge the amount of water for yourself, but keep in mind that thicker is better.
@@foodbodSourdough I checked this morning after yesterday evening's feeding, and it had some tiny bubbles on top and no hooch. It wasn't as runny as the other day, but still not risen. So this morning, I fed it 30 g flour and a tiny bit of water, just enough to moisten the flour. It's much thicker now, and it stuck together in one big lump as I was stirring. Hopefully it'll rise now! I'll check on it in a few hours and let you know!
Thank you so much Elaine I will definitely try your method. I have trouble knowing when to use my starter. Do you have to have the starter to rise and use it then You mentioned feeding and putting in fridge and then when you need it just take it out and use it straight away without it doubling in size? 😊 Jen WA
@@JantteBastiani-my2cr thank you 🙏🏻🙏🏻 As long as your starter has been fed and responded you can use it, even if it’s a few days later. You might find this useful, if you whizz through the steps for making a starter you can then see how I use it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-o9R79a4s-BI.htmlsi=Qq0eK9V9-O1v7nmj
Ok I have a question...I'm looking to start baking sourdough bread .I've watched dozens of people bake it ..they all preheat a Dutch oven to screaming hot in the oven before putting the dough in it ..I see that you don't..what's the reason
@@karenbrumley8095 because you don’t need to. There’s absolutely no reason to heat an empty oven and an empty pan, and waste all that time and power, as my loaves show 👍🏻
❤ویدیوی شما بسیار عالی هست من در ایران دسترسی به آمازون وکتاب شما را ندارم لطفا این ویدئو ها را به فارسی (زبان) هم بزارید من آرزو دارم این نونها را کامل یاد بگیرم متشکرم
Thank you for this awesome video. It is truly a labor of love. I have been making sourdough off and on for years and have had many starters. I enjoy cooking and baking videos because not a lot of cussing or drama and you have something beautiful and tasty at the end. but who am I kidding, I like to watch drama sometimes too, LOL. So, carry on with your beautiful starters and bread baking. I will look forward to more videos.
I love the way you explain how to make sourdough. You make it so simple. When I first started making sourdough I was so intimidated. I am not anymore and love your books and can't wait for your next one. Thank you for all you do to make what you love so easy to understand.
Hello from 🇨🇦... Excellent Video...! Yesterday I did make sourdough bread using your master recipe follong your video... today I baked in Challenger Bread Pan...it turned out perfect with high oven rise... I'm very happy... Thank you Elaine 🙏🏻
Your method is the only one I've found that can fit perfectly around my work schedule and a lot of it is the 50g starter and your s&f/bf. Everyone else wants 100 and it makes the process too fast. Your recipe and method is absolutely fantastic for a 9-5er!
I just received your book from Amazon, yesterday. So happy you have a channel. My starter is on day 7. I can’t wait to make my first loaf. Your instructions are the easiest I’ve seen.
Thank you so much for sharing this, I have been trying a starter for over a week now and have not been successful yet, I think it maybe our flour here in Ireland, so I will look for another brand this week and try again your way. That was very well explained.
I’ve used your standard recipe for over a year. Im not home but in an Independent Living Facility and bought new basics: scale, banneton/set, Amazon roaster, etc., as my good stuff is in storage. A situation came about where my dough wouldn’t rise during overnight proofing. Could it be because I proofed it in a stainless steel bowl? I feel like my 2-week old sourdough starter may also need work? I even tried transferring the dough to a glass bowl but I think the damage was already done. I would like your input, if you will. Thank you!
@@kattykakes8135 hi, thank you 🙏🏻🙏🏻 if dough doesn’t rise, typically either it’s been cold overnight and just needs longer, or your starter may indeed need some attention. Is your starter growing as it should? Is it thin at all?
@@foodbodSourdough I think you’re right it might be my starter. I’ve been working with it. It was initially made about 3 weeks ago. I’ve noticed it doesn’t seem to rise and fall, has some bubbles but not a lot, is thin but I added a couple grams flour then. It also hasn’t had a strong sourdough smell. Yesterday it passed the float test, but this is one time my starter seems to NOT rise and fall below the rubber band. Feedings are King Arthur strong white bread flour with bottled spring water and I use a scale. I’m puzzled; never had a problem before.
@@kattykakes8135 hi, okay, forgot the float test, I don’t use it or recommend it, it’s not a reliable test of anything. Check the consistency again, it needs to be a good thickness, a thin starter won’t rise. Also, make sure you’re not keeping too much, all you need is 50g of starter as your base amount at any time. You also don’t need to use bottled water, tap water is fine. Today, feed it just flour, then only enough water to loosen it up and see how it goes.
@@foodbodSourdough the consistency is a bit thinner than pancake batter. I filled a container with tap water to let it sit overnight, so will try using that. When it was first started , I used tap but forgot to let it sit out overnight to let the bad minerals dissipate. I discard regularly so I’m not keeping a lot, just half before feeding. I will do a feeding with 30g flour and see what it looks like then perhaps a bit of water. It bothers me that the starter doesn’t rise and then fall back down though. Is it normal if it’s not doing a rise and fall after feedings?
Brilliant video, I started making sourdough with your help back during Covid as my son has crohns disease and finds it he cannot eat yeasted breads. I am still making it all the time, I progressed to your books but am delighted to see you on this video as you reminded me of some of the things I had forgotten. Thank you again.
Best sourdough demo I’ve seen! Great job keeping it simple. All the other simple tutorials I have see are anything but, leaving me more confused than before I started. Thanks so much!
Elaine, a huge thank you from NZ. I have tried so many times to make sourdough from youtube and none with success until today. My sourdough starter which ive named 'Bubbles' created as you taught worked a dream. I am more than happy to say i have today made my first loaf successfully. Thanks to your wonderful easy informative video. I was like a kid in a candy shop when i lifted the lid of my dutch oven and saw an amazing sourdough loaf. 😊😂
So glad I found you Elaine. I've followed your method since lockdown and it's so successful. Your method is so informative and calm no fuss. Great to see you back on RU-vid.
I simply cannot express my gratitude for this outstanding, informative video! Literally an answer to prayer for nagging questions I have had during my new 2 month journey into sourdough baking. You are a wonderful teacher! You have encouraged my heart to keep going in this endeavor.
What a fantastic video! It's super helpful to see the different stages of the dough. One question, as we're now heading into the colder months I've found that my kitchen, and almost all the rooms, gets very cold in the winter. I don't have a room thermometer (yet) but I'm guessing it easily gets down to 14-15 overnight, maybe even colder. Would you recommend using more starter (75-100g) or just waiting longer? Thanks!
@@Rexyspride hi, thank you so much 🙏🏻🙏🏻 personally, I just wait longer in the winter months and let it happen but you can give things a boost if you want to..
@@foodbodSourdough Woke up this morning and the dough had gone mental! Completely stuck to the shower cap. I used the same flour as you and the same water amount. Maybe my water type is different so I'm going to try 25ml less water next time and try again. At least I'm going to have an awesome focaccia later!
What a fantastic video. I've been using your recipe and process for years and I and all my friends love the sourdough loaves it produces. Great photography, thanks to your videographer. I learned a few things here too, like which line in your bowl to proof too (and if it's slightly under it, that's okay). You are an absolute angel Elaine, putting such positive energy into the universe.
Thank you for this fabulous video! Having the real-time live action visuals of what the dough is supposed to look and act like at each stage is so incredibly helpful. Perfect!
Hi from the US! I just began the starter today, using your instructions. I love your calming voice, thorough explanation and enthusiasm for sourdough! I am so very excited to bake my first loaf!
Thank you so much for your video, you gave me hope. I have three starters going , the first one is day 5. I have been discarding and feeding at 8 am and 8 pm. I see a slight movement but it’s not done. Am I doing right by discarding and feeding twice a day?
@@ireneposti6813 hi, thank you so much 🙏🏻 that’s not what I’d recommend, no, that’s a lot of flour, effort and discard! If you’d like to watch through/read my steps you’ll see I only do 1 action a day and I have very little waste 👍🏻
Hi, I started my sourdough journey about 6 weeks ago, have a great established starter & love your video instructions. I just followed your masterclass video. When I was ready to transfer to the bennaton basket the dough was a bit too sticky & floppy! ! Where did I go wrong? Maybe I’ll reduce the water?
@@titchsmuts7033 hi, this will happen if the dough was too wet from too much water or it over proved. These will help: foodbodsourdough.com/sticky-doughs/ foodbodsourdough.com/why-does-my-dough-spread/
