I hope you read your comments. I spent a long time and many tears attempting to make sourdough bread. Then I found this video. I've been baking a loaf of bread every week, my husband and all my neighbors LOVE IT! THANK YOU!!! I've shared this video so many times I lost count. ❤
Yayyyy I’m very excited to try his . I too have been making sourdough bread for 6 months and I can’t seem to make a starter that works So I’m def trying this one this week 🌻🌻🌻
@@tmaffeo try using 3/4 organic whole wheat with 1/4 fresh organic rye flour. Use a little less water than called for. Make it like a thick pancake batter. My issue was the starter as well. I hope you see this reply!
I've been on the sourdough experimental path for around 2 months. 2 months of failure. It's hard to fail over and over again. I haven't even made a "good" starter! I gave up. I was actually crying, and my husband found this video, he asked me to please not give up. THANK YOU!!! This recipe works! Even with my "sub par" starter! You've gained one more subscriber!
Good job for not giving up!! It’s my starter day 9 and I’m making it now. It’s my first time but I will follow John’ s video to the tea! Wish me luck 😁
Can relate, 3wks of average looking starter, 3 loaves baked (edible at least, but not very exciting- loaves seem rather heavy & dough not very stretchy). It gets frustrating after all the time wasted & flour wasted doesn't it! Hope you have it sorted now
It seems to be a common misunderstanding. Sourdough is not a product of yeast but rather bacteria, just as yogurt is a product of bacteria. Put wheat berries in a cup of water at 25 C until the water becomes bubbly, almost like carbonated. Pour that water into a mix of whole wheat flour and let it sit at 25 C until bubbly. Then add that starter to the mix that will be your bread and let it sit at 25 C until risen. Then bake. You don't need to use the wheat berries once we have the primary starter started. Instead of wheat berries, cabbage leaves can also be used in warm water overnight until sparkly as if carbonated. Then, use that fizzy water to mix with whole wheat flour to make your starter. Do not add salt. Salt will not kill the yeast but will kill the bacteria. Everyone thinks they are eating sourdough bread because it tastes sourdough, but it's not real if it has salt added when made.
John, I made this bread, step by step, using the long process and all I can say is WOW! Best bread ever! My family has now demanded next week I bake 2 loafs. One loaf just is not enough! Best sourdough bread recipe ever. Thank you!
The first time I see someone explaining sourdough in details that its easy to understand! Thanks. Can u also explain the steaming techniques? Some use ice cubes and some hot water during baking.
Thank you John Kanell! I have never made sourdough bread before and now I've made five loaves so far using your recipe and each one turned out exactly the way you showed! I am noticing that it is important to have a starter that is "hungry" for the best sour flavor. I live in a small canyon community, we share cooked and canned items, and your bread is a huge hit. 🤩
This is awesome encouragement for me on my first attempt, thanks! One web page i read said to feed the starter 4hrs before making the dough, but my starter looks bubblier when its been sitting overnight, so I'm going to try making my first loaf with the starter that hasn't been fed for a day or so (wish me luck!)
It's really not that complicated. It's just putting some water into flour and letting the yeast in the air around you grow in it. It's actually easier because you don't have to add your own yeast, and there's enough in the air that your mixture only has to be exposed for a minute for it to grow. Just use the proportions in this video and try not to use chlorinated water (use bottled instead), and that's about it. As he says, just remember to add some flour every couple of days to feed it, although it will usually last a long time on its own anyway.
I make it but it isnt 1/2C of flour each time its only 2TB of flour & water a day & takes 5 days. If you make the quantity he shows, you have to throw away A LOT.
Thank you for making this. I have learned a few things. First - there is no way I am ever making sourdough bread. But more importantly, I will forever have a new respect and appreciation for what went into making this stuff every time I buy it at the market.
I just followed his tutorial and honestly it‘s so much quicker than it seems. As long as you can arrange the stretched out process with your schedule it really is only 30min total work time, if not less! The rest is just resting/baking.
I said that too. But a year later my starter is doing well and I make bread all the time. Oh and when you’re buying it at the market they’re taking shortcuts usually. They’re not doing all of this.
Personally, I use apple juice to hydrate my starter instead of water. The sugar helps feed the yeast, and gives the bread a nice appley, tangy flavor that I enjoy.
This sourdough recipe is amazing! Used a different recipe for my first loaf and it was not up to my standards so I tried this recipe and took all the long steps & I’m blown away with how great it turned out!! Thank you for teaching this process ❤
@@min_nad No yeast. How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten ! Good luck my friend!
How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten. My starter that I use now is about 2 months old.
Raise your hand if you come to John's videos when you're having a bad day and need some cheering up? ✋🖐️🖐️🖐️🖐️🖐️🖐️ Going to be attempting this recipe this week. He makes it look easy. Wish me luck 🤞
I take 60grams lukewarm water and 60grams flour (30g rye flour and spelt flour, but don’t use bleached or whole grain) If the weather is very cold then you could also add a tiiiiny knife tip of honey into the mix. The lid of the jar should sit loosely on top. On the next day, don’t add anything to it, but you could mix it with a clean spoon. Then, everyday you will remove half of the mix and replace it with a fresh mixture of water and flour (half rye half spelt or whatever you want to use). For me, it takes more than a week until it becomes really bubbly, and on day 3/4 it will smell horrible. But when it is done it just smells like pizza dough. Also, remember to move it to a clean jar every once in a while. Otherwise, mold could develop on the lid
@@nbenefielI think that sundries like flour were common at trading posts and at general stores in towns. Before settlements, they likely would have had a stash of flour and would purchase flour from indigenous communities. Pioneers were using a lot of flour for cooking (pancakes, sour dough, etc) so my guess is it was a resource they were constantly topping up as they travelled.
My bottom crust gets so hard to cut and dark, I’ve started to place the Dutch oven onto a cookie sheet and also put some tin foil in the bottom of the pot before heating it.
Thought to share! I’ve been binge watching sourdough videos and I watched one that suggested putting a pizza baking stone on the bottom rack to help to not over cook the bottom…Hope this helps! I’m only on loaf 2 today…my first came out like a brick 🤣😂😂
Imp to mention that metal mixing bowl kills the batter. Be sure to use only glass, ceramic or plastic bowl for the dough. I made 5 loaves wkly at the yukon camp in reg pans. This man's method is 2 complicated & 500 deg not reqd. Try delicious focaccia & pancakes too.
I had been struggling with sourdough: granted, my starter wasn't as mature as it could have been but it was far from the only issue. The first time I made an almost perfect loaf was when I followed this video to the letter. I say "almost" because it burned just a smidge on the bottom: too brown and thick, but not inedible by any means. John doesn't mention here that you need to adjust your shelf so the LOAF, not the Dutch oven, is in the exact middle of the oven, and turn off the convection function if you can. Those two tweaks fixed the overcooked bottom. Other than that, once your starter is mature (cannot stress that enough), this video WILL give you perfect sourdough.
This is SO easy! Just mix some dough together - flour, sugar, rain water or bottled water - and cover it (like Tupperware) and just let it sit somewhere warm (not hot). If you have pancake batter, just add a little more flour till it's thicker like regular dough. Yeast is optional, but no more than a pinch if you're just doing a starter, because the dough will make its own form of yeast as it ferments into sourdough starter. Then when you go to use it, only use a golf ball-size and add that to the rest of the fresh bread dough. And to feed it, all you have to do is pull a golf ball-sized piece of fresh made bread dough and add it to the sourdough starter container. It will mix itself in. Once it sets into sourdough starter, you can keep it dormant in the fridge, then do what he did and take it out to sit on the counter the night before you need it.
Yes, please do a sourdough starter! My husband wants me to do a sourdough breadbowl but every sourdough recipe I come across is too complicated for me to comprehend (mainly because I'm not interested in viewing some videos) but I LOVE your videos and you explain things so well!
It's so easy. When I started mine, I followed King Arthur Baking recipe. 113g flour and 113g water, warmed. Mix and place in a container large enough that will allow it to expand at least 3x its size if not larger when active. You want a container with a lid, but not a tight lid, something that rests on top. Every 12 hours, remove 113g starter and to that add 113g flour and 113g warm water. When it gets really active, you can cut down on how much starter you're making so you're not throwing out too much. There are a lot of sourdough starter discard recipes out there, but only so much time to bake. You do want to make sure you're leaving yourself enough to make anew. Also when it's finally active and smells really good, you can refrigerate it. Taking it out weekly to refresh or every 2 weeks. Making the starter you always want warm water. Never chlorinated water, so if you have chlorinated water, never bake bread, any kind of bread, with that water. Use bottled water. We have an RO system, so I use RO water. If it's been in the fridge, leave it on the counter till you see it's starting to bubble and do its thing. Then put it back in the fridge. I use Essos glass jars with a wooden lid for my starter. Found on Amazon. The 1 quart wasn't large enough, it always overflowed, so I bought the next size. I mix mine up in a mixing bowl and transfer it to the glass container. For me, it's a lot easier to measure this way. In your starter, NEVER add packaged yeast. Sourdough is based on wild yeast it's finding in the air, not packaged yeast that's added to it. Hope this helps. 😊
I really found your instructions it so easy to follow and I appreciate the step-by-step method that you have outlined. I have a real nice potent starter ready to stretch and fold.
Yes, I'll agree with the others, this bread recipe is nothing short of ama-ZING! It was my first time baking sour dough, and it came out PERFECT! Thank you so much for showing us newbies how--I'll be making it again, and again, and AGAIN!
you can use two baking trays with two of your oven racks. the top rack should have the sourdough loaf and the bottom rack should have water. what you want to do is have the oven at 500°F and introduce some steam once the dough goes into the oven. the steam helps the dough rise. it's a lot easier with the dutch oven though, highly recommend getting one.
Oh my heavens! I have been making bread for so many years and this was the best recipe and instructions I have ever seen. I am so obsessed with making bread now. I’ve made five loaves since I found your video three days ago thank you so much
John, you are a master teacher! Ive been trying to make sourdough for years and I finally was successful using your recipe! thank you so much for making this available for free!
I made my first sourdough earlier this week, and it was more than horrible. This video is a lifesaver! John, you're so down to earth, it's a pleasure to watch you, and learn from you! This recipe is all you need, trust me. I feel so much better about myself now, that I just needed a good recipe to join the sourdough club 😅 Also, if you don't have a dutch oven, for me it worked to simply bake the bread in a cake form (or anything will do just use baking sheets). For the first 20 minutes I had a glass bowl of water in the oven to steam the bread, and I also had an oven sheet above the breas (just to cover the light). After 20 minutes removed those both, and got amazing results. Thank you so much John!
15:22 Thank you for this amazing recipe tried many an online recipe with varying success but this was by far the best bread I have ever made as good as any artisan bakery …. Very simple recipe
I just started my sourdough journey and I stumbled across your video and let me tell you. Flawless!! Tasty crispy chewy crust and such a delicious taste. You made this accessible to novices like me and your instructions are explained so well. And I remembered that trivet!! Tysm
I'm just starting out but struggling with a lot (baked first 3 in last couple days ago & 2 more in fridge waitiing to go in oven). It just seems so heavy/dry & not much in the way of air bubbles & the dough is not exactly stretchy like Johns when i work with it! Wish i knew what I'm doing wrong! Any tips plz?
For me, I don't know if it gets much better than that first slice into fresh made bread. The sound, the smell... it's just happiness for the senses! Thank you for this recipe John, I can't wait to try it!
I accidentally skipped the letting it sit on the counter for 6-12 hrs and just placed it in the frig overnight but it still turned out amazing! I am making 3 loaves tonight and I’m leaving 2 loaves on the counter and one loaf to do a quick oven light ferment before I put that one in the frig because it’s almost 11pm and that one loaf is needed in the morning 😂
When you transferred the dough to a separate bowl and covered it to sit for 6 hours, did you use a dry or damp towel again ? You didn’t mention it and I don’t see it written on your recipe. I’ve never made bread and I really don’t want to mess this up
I am the lazy sourdough bread maker. I have a recipe that I mix up, throw in the fridge overnight, never spending my day folding and fussing (tried that way)🙃, and in the morning letting it warm while I do other things, then butter a loaf pan + a mini loaf pan, plop in there with a bowl scrapper, let it sit 20 minutes, no scoring needed, and half hour later I have a delicious loaf of sourdough bread. 😋 Easy Peasy. 😉 😉
@Camille Demarais sure! I hope John doesn't mind... 240g ripe sourdough starter 360g all-purpose flour 1 1/2 tsp salt 2 tbsp granulated sugar 334g water (doesn't matter temp because it's going straight into the fridge) You can use 1 tsp yeast if you don't want to wait a long time for the rise in the morning. Mix everything up in a bowl, cover, and refrigerate until the morning. I take it out at about 7 and it's risen and ready to go by 10-10:30. Oven at 425°. Grease with butter an 8 1/2 x 4 1/2 inch bread pan AND a mini loaf pan. It doesn't work in a 9x5 pan for some reason. I couldn't get the inside to cook all the through. At least I didn't have luck. The dough is a loose dough, much like some of the artisan bread doughs that sit out overnight, so don't worry about that. I best guess how much goes into each pan, let rise on the counter for another 10-20 minutes. Mine take 20. Sometimes they don't do anything at this time. Put the pans in your oven for 15 minutes. After 15 minutes, lower the temp to 375° and bake the smaller loaf for another 17 minutes, the larger loaf stays in for 3 minutes longer. In my oven, to reach an internal temp of 200°, this is how long it takes. Remember, every oven is different! Turn out onto a cooling rack and let cool. Enjoy, because it's delicious!
I love this bread. I’ve made it a few times. A couple of things that are frustrating, you only show the amounts for 2 seconds on the screen and if I’m following along I have to go back and forth trying to find the amount as well as listening. The other thing is you talk. A lot. The episode isn’t about a starter but you still mention how to. There is a lot of cutting and editing I feel could be done. It reminds me of a first draft of an essay.
He has the whole recipe on his blog that you can read. Giving some extra information on the starter isn’t bad. Not everyone knows what that is or entails. Just go to the blog.
It's pronounced auto-lease and it should be just water and flour. I know that loads of sourdough bakers suggest this extra step of hydrating the flour before mixing the yeast and salt but I prefer an all in method like you're doing. Zero discernable difference in my experience 🤷🏼♀️
Ahhhh the finger wag at 5:26 for the "come take a look at this" is considered SUPER OFFENSIVE in my culture- it made me flinch seeing you gesture that way!
Wow! That’s all I can say. My bread turned out perfectly with a beautiful ear and big holes in the crumb. This recipe is tremendous. It takes a long time to make but it’s so worth it!
I’m so glad I found your video to coach me through my first sourdough adventure. This morning I baked 2 gorgeous loaves. My husband is jacked, taking pictures to send to family! Too bad we don’t have smell-a-vision, and I wish I could post a pic of these beautiful loaves with their carefully scored and golden design. I’m so proud! I made 2 loaves, one from a 150y.o. Yukon starter pack and the other I cultured from scratch. The scratch loaf is unanimously better!❤ Thank you for such a wonderful “how to” vid. I’ll be checking out the beer bread next!
I don’t know why I didn’t just come to your video first! I watched other videos and there were lots of failed attempts and lots of tears! I finally came to your channel and you explain it perfectly!! I do everything step-by-step and really bring it down to a beginner level. You are simply the best. ❤
I just finished my stretches and folds and now it will Sit on my couch yet while I go to bed! Can’t wait until morning and I can continue. It will rise in the fridge while I’m at work and I’ll bake it tomorrow evening !
I just made it. It came out delicious and I'm so excited because this is my first sourdough bread made. I waited so long while the starter was ideal to make it.
I did it. Your recipe is easy to follow. I've been trying to make this bread for two weeks and failed until I followed your directions. I've been baking for 50yrs but never made sourdough before. Both loaves came out perfect. This is the first time I got far enough to put the dough in the oven and success. I didn't have this much trouble making my starter. The only thing I did different was I used my pizza stone and covered it with my turkey roaster because I don't own a Dutch oven. I misted the stone and oven with water. I got a nice crust with chewy bread. Thank you for making the video. I'm a happy old lady.
I've tried making my own starter and have failed miserably. Please post a video for making. I also LOVE a super tangy sourdough. Please include tips for getting a very strong flavor.
Sourdough bread is such a great sandwich bread! I was planning on making bread this week and seeing this recipe made my day:) I would love to see a Chocolate Macaron recipe!😄
I, like so many others, started backing sourdough bread during CVD, but I still love watching people make it. Your video was perfect. I love that you told people about the option of baking same day or refrigerating the dough overnight. You covered every bit people need to know, verses having to gather bits and pieces from so many different videos. This video is a keeper - thank you,
Absolutely fantastic, I corrupted every member of my family with this video, they all make their own sourdough bread now. ❤ You are an amazing professor and baker.
I just love this video!! I always have a good chuckle when you are baking bcs you are so real and personable!! Sourdough bread has been a daunting task but with this video, I’m ready to tackle!;) Thank you so much!! PS… I love your 2 precious boys!!
Yes please make a video on the starter! I’m a novice baker who has failed at baking until I started watching your videos lol. They’re so easy to follow and they always come out great! Thank you so much for sharing your knowledge, skills, and all around fantastic attitude with us!
OMG this is the best thing I made all year 🤩🤩,, thank u for the amazing recipe,, this will always be my go to now,, but I don’t have that pan,, I used parchment on a pizza stone and cover with bottom of Dutch oven,, then browned for the last 10 mins no cover,, and even put a tray of water on lower rack,, that spilled all over the bottom of my oven🤪🤪,, but when I cut that bread after an hour and half,, omg still amazing,, and a ton of flavor with my 12 day old starter,, my new go to,, can’t thank u enough
Omg this was so easy to follow. Soughdough bread baking can be intimidating for beginners. I made my starter last year and till now i have baked 2 loaves without success until today. Thank you for this video🇩🇪☺️
Omgoodness, i just completed my very 1st loaf of sourdough bread using this recipe and it is FANTASTIC! Thank you for the step by step, clear instructions. ❤❤
