I've probably watched 100 or more RU-vid videos over the years on making sourdough bread. your explanations, tips and abbreviated techniques puts you at the top of the class. I only have one complaint and that is your lighting in your kitchen makes watching this video torture. I was looking for my sunglasses. I know videography and baking are two different skills, but you really need to invest in some better lighting, equipment or something.
Congratuations, Ben ! 100k ! Whoohoo! I think I have finally conquered the "Ben Starr Easy Sourdough Bread". Living at 4300 ft elevation (high desert in southeastern AZ) has made this a challenge, especially with a home gas oven which struggles to get to 450*F. Looking forward to your new "season" !
Another question, if its been 18 hours and the starved sourdough dough needs more time to rise, did you put it back in the fridge or did you leave it on the counter for the rest of the time to reach a total of 48 hours?
Thank you. Ben we all love you the ones that have chosen The BS style for sourdough bread. Making my first loaf tomorrow. I'm really, really looking forward to Sourdough pizza.Thanks again
Whoo hoo! CONGRATULATIONS on 100k!! 🥳🎉 (And yes, lots of people get that far, but it's still special.) Looking forward to what you have coming up for us!!
Hi Ben, love your informative videos. Am new to sourdough and live in a hot country. Could you please share your room temperature in your videos, cos it is definitely way different from mine. Thank you.
I think my starter is slightly overhydrated because I started with one recipie and then switched to another and then another. I have a bunch of starter collected and I don't want to throw it out and start over. How can I tell if I'm right? If I'm right, how can I correct? Should I just start over? 😞Here are my symptoms: my dough is a little too sticky, and it doesn't hold shape. It flattens way more than it should. Like a slighly deflated baloon. Tastes great, but not easier to work with and not as high as it should be.
First, I am so impressed and grateful that you manage to answer all the questions on your videos- it’s rare, and extremely helpful. You even answer the same question that’s been asked and answered several times, which is quite generous. You might want to pin a couple of those, esp the one about fresh milled flour, that contains helpful info I’ve not seen anywhere else. So! Bread is in the oven and looking great. Used 240g KA bread flour, 60g Barton Springs mill Butler’s Gold 00, 40g AP. Two week old starter out of the fridge. Mixed it up at 7pm left it on the counter. Forgot to put it in the fridge bcs wine, and at 7am it had tripled in size. Oops, I thought. Flattened it out, shaped it per your demonstration , stuck it in a loaf pan. Felt like a strong loaf. Back in the fridge for a couple of hours, then took it out to proof, it doubled. Scored it, popped it in the oven, rose another inch. I draped some foil on top after 30 minutes to keep it from getting too brown. Mine was 204F after 45 minutes so could have taken it out sooner. I just know it’s going to make the best BLT’s! My Black Krim heritage tomatoes are amazing, so this had to happen. Other than using up the rest of my BSM and AP flours, there were no adjustments. Even added all the salt. I did happen to have some thick, fancy whole milk buttermilk so added a bit of water. I’m a newish sourdough baker and this is the best yet. I stick to pan breads- boules with big holes, inconvenient shapes and hard crusts don’t work here. Someday I’ll make a decent rye loaf. Thank you so very much, and howdy from your southern neighbor in San Marcos.
Can I substitute some rye flour along with the white to make rye sourdough? I’ve tried the whole wheat that was suggested and it turned out great. Just didn’t know if rye would be the same.
I have never made any bread ever!!! Was introduced to this video and recipie and I have made 5 loaves in one week!!! It's easier than going to the shops to buy one. Thankyou thankyou so much I love being a sourdough baking gal 🎉
Finally, I have been trying every recipe I could find for sourdough & made duds for the last few months wasting bags of flour. I finally made this recipe yesterday & made my first perfect loaf🎉 I will be making this recipe from now on. Thanks so much Chef! Question, will this recipe work using whole wheat flour or rye?
Check out the written recipe in the video description. You can substitute up to 8 oz of whole grain flour, but you need to add some additional water. Any more than 8 oz in the recipe will result in a dense loaf.
If you've made butter, the resulting liquid leftover will only be buttermilk if it is cultured. So you'd need to add some buttermilk or sour cream to it and allow it to ferment before it would technically be buttermilk. OR...culture storebought cream, or allow raw cream to culture (thicken at room temp) with its natural bacteria, THEN churn the butter, and what you have would be old fashioned buttermilk. However, with avian flu currently affecting many cow herds, it's not recommended to use raw milk at this time unless you pasteurize it first. (And then you could inoculate with buttermilk or sour cream to ferment it.)
@@ultimatefoodgeek Thank you! Particularly for the avian flu note. Is the reason that you can’t ferment pasteurized milk into buttermilk period, or that it is dangerous?
Congratulations Ben ‼️‼️🌟🌟🌟🌟🌟🌟 I so look forward to more sourdough recipes etc. However I’m interested in whatever else you’re planning. Thank you for everything and especially no crummy pushy commercials 😮 Waiting in anticipation 🥳🥳🥳🥳🥳
Enjoy your videos and did come for Simple Sourdough, and use it all the time. Am excited to hear about other ways to follow you and will continue to enjoy this channel. Congratulations on this milestone!!!!
Self rising flour contains a chemical leavener (baking powder) that activates when it is hydrated, and activates again with the heat of the oven. Baking powder is not an ingredient in yeasted breads, but that doesn't mean it WON'T work in this recipe. But it will create its own CO2, which could, in theory, result in overproofing as that CO2 stretches the dough beyond what the yeast's CO2 production can support. You'll have to try it to see if it works.
Thank you so much for sharing your expertise ! I almost gave up on sourdough, but you have simplified it and make it user friendly! For the first time ever, my bread making comes out consistently delicious❤️
so helpful, now I have my answers. your dough falls out of the bulk fermentation bowl so easily, mine always sticks. should I spray the bowl under the dough after the first mix before the long rise?
Hi Ben! Do you start the timer for 45mins right when you put the dutch oven in cold and start preheating or do you start the 45mins after its been in there and when it becomes preheated?
Like it says in the video...you put the Dutch oven in a cold oven. You turn the oven on, and start a 45 minute time. Do not wait for the oven to preheat before starting the timer.
*More sensible Metric Measures:* 500g Flour, 100g Sourdough starter, 300g water, 18g salt at 220°C or 600g Flour, 120g Sourdough starter, 360g water, 20g salt at 220°C The only figures slightly rounded are the salt which you should do to taste anyway. Americans have a super salty/sugary diet because of all the processed food they eat, it may not suit you. The proportions of Flour/Sourdough/Water are 5:1:3 to 0.175 salt You can get bread loaf tins with sliding lids for better seal. Usually not with teflon which is not a good idea in an oven. How should you adjust the recipe and timing if you bake with rye flour?
100% rye will not work. You can sub 40% of the AP flour addition (not including the amount in the starter) with rye, but add an additional 25ish grams of water. (ie...68% hydration rather than the 63.5ish% of my recipe.) Timing is never accurate in any recipe, it must be customized to your starter, ingredients, and conditions. Bulk ferment until at least double. (If you use my higher salt ratio of 3.5%, you can go hours past doubling on the bulk fermentation without risk of overproofing...the higher salt content is not because the American palate is more salt tolerant, it is functional.) Rise until about 75% double and place into the cold oven to bake. The timing in this video is applicable to many starters and scenarios, but certainly not all. Your mileage/kilometrage may vary!
@@ultimatefoodgeek Thank you for all the extremely useful information. 😀 I am taking voluminous notes. √ I have been looking for a Bauernbrot recipe and the closest I have come is an extremely expensive local artisan dark rye sourdough bread. I shall take your suggestion and give it a shot. Adventures in baking! Thanks again.
oh my gosh I am sorry you suffered so badly with Covid. Super happy you recovered and Thank you you so much for your comments!! I agree completely and am so relieved that we all can make stress free bread 😉😋when we want to and more importantly without wasting precious food ! Thank you☺️ BEN STARR!!
