Easy stand-mixer sourdough bread recipe 

Soooo glad I found your video!!! I acquired a 225 yr old starter AND a 400+ year old "black death" starter for sourdough bread and purchased a stand mixer because my arthritis makes it difficult to hand knead breads. I was worried I may not be able to do sourdough with the stand mixer so I truly appreciate you doing this for us!!! I typed out all the measurements, instructions and tips you gave and will be following your guidance for my first sourdough loaf as soon as my starters are ready to go! So excited!!!

You're a fine teacher. You seem to know just what questions your viewers might have as you proceed and then you answer them. You gave me all the information that I need and none that I don't.

Thank you! My starter is still kind of weak so I cheated and added a tiny pinch of yeast. The most beautiful loaf I've made yet. It made a beautiful gift to a neighbor. The best part of this is sharing

Thank you for sharing the recipe. 👏🏻 Try to shorten the bulk fermentation time to about 5 - 6 hours at 74-78 fahrenheit and leave it in the fridge for 24-26 hours. You’ll like how airy the laof is. I am a biggener at this but found this tip very helpful.

Thank you for all your work, toward making a great loaf of sourdough bread. I am still working on my starter. Thx 4all the tips.

Thx for your time explaining how to do it this way. I actually don’t like the big holes because the jam or avocado just makes a mess going down the holes. I have very bad arthritis and there is very few videos on using a stand mixer so thanks for this. Blessings to you and your family and keep making these great videos

I just wanted to say thank you, you had me up and running in no time, "I'm making sourdough bread" who would have thunk! love your approach to achieve simplicity. good tasting bread without all the fuss and confusion! thanks again and happy baking!

Thank you for this recipe and the no stress approach I really appreciate having one to work with that was a lot less precious about the process. I am a mom of 2 and really wanted to make this 100 plus year old starter from my husband's grandma into something but have been struggling. Made my 1st amazing loaf today because of your recipe it took a lot of pressure off of the timing and stressing about how long between stretches thank you again

Thanks SO, SO much for being so real! I'm also in the throws of "Sourdough Simplified" searching to find a method for creating a decent loaf. I too, have watched HOURS & HOURS of videos. Borrowed library sourdough books (including "Tartine"!). So much info, so much confusion, so many methods, OMG! what to do? The Hubs even carefully suggested I give up this Search (he wants regular meals on time again)...NEVER! was my teary reply. I've baked bread for years and this is something I need to conquer. So much to learn, to grasp, to truly comprehend, we are Sourdough Sisters after all! BTW, if you water mist your bannetons before you flour them it's a big help. I flour them with a 50/50 mix of brown rice & all purpose flours. After a couple of bakes they are totally seasoned and barely require another dusting. Your bread is amazing and you are one the right track. Keep on posting, the lazy Susan is now on my "NEED to find" list. Thanks again!

I LOVE this! After watching at least 30 videos myself, and a few failed loaves (that we ate), this is so refreshing and easier and voila! Success!! Thank you!!!!!

This popped into my feed unexpectedly, definitely the most slap dash bread making tutorial I have watched, but the instruction delivery was so enthusiastic I continued watching to the end. Your personality shines through beautifully 😁. Lovely kitchen! Deserves a sub.

I have watched loads of sourdough recipes and I love this one….. thank you

Thank you so much! I loved this teaching session with you! So understandable and clear!

Thanks so much for the wonderful and simple directions (including cups!). I've made 3 loaves of the most delicious sourdough with your instructions and recipe! As a newbie, I really appreciate it! 😊

Tried your method and it came out awesome! Thank-you!

you for taking the time to share your priceless knowledge. I am going to try it for sure. One

I made my first successful boule with your help. Thank you!

Thank you so much. Will definitely do this. I am in testing all and sundry state. Rice flour I found the best, does not get absorbed into the dough.

I have a scale and prefer measuring this way but I'm happy to watch because I want to know how you're doing it.

Simplicity! The way to go!! Well explained procedures for a flavorsome Sourdough!! Great Encouragement to the viewers! Thank you for sharing! Greetings from Singapore! ⚘⚘⚘ Edith

Great tips... so glad you walked us through this. Like probably everyone else I have watched a Bazillion youtubes. Thank you.

I really enjoyed your approach to baking this sourdough bread! Your video was so well explained and gently presented that made me want to do it right away! And I did! It is proofing as I write this. Tomorrow will be the “proof of the pudding” ...stay tuned! Manuela

Thank you so much for this recipe. I was about to give up on the whole “sourdough” thing but this morning after following your instructions I have a beautiful loaf! Ill be using your recipe from now on.

Looks so yummy I think fridge is best too💙

Thank you so much for this video. I am in the process of learning all I can and I think I will use your recipe for my first sourdough! By the way, from what I have seen the cover that comes with the banneton goes in between the banneton and the dough in case you don’t want the lines.

I’m 74 years old wanting to learn how to make sour dough. I already have make my sour starter but now I can’t fine a receipt with cups. THANK YOU!! Than you !!

Thank you!

I like that your not using loads of weights. I'm so dyslexic

I owe you!! Your video gave me hope. I also have watched 25-30 videos and have had 5-6 epic fails. I have started my bread today. Will give you the results later. Thank you!1

Love, love, love your video. Ty 🌷

You are so funny and so cute. It is like you took the words out of my mouth....I too must have watched at least a dozen vdo's about bread baking and cursed the host for not giving me cups & spoons measurements. None of us amateur beginner bakers have a kitchen scale at home! I too have a Kitchen Aid mixer that has sat in the cupboard for over 10 years and barely ever got used! I love how you treat your dough like a little kid..."put it in a time out." :-) And so fun that you are making the vdo in your pajamas! Rock on, bake on, and skip the eye makeup, you are a yummy mummy without it!

it works! thank you!

Rice flour is gluten-free. It can act as a ‘no stick’ agent w/o trying to get involved with the gluten development in the dough...plus it just looks cool. Great video. Thanks! 👍🏼🍞. I loved your ‘morning look’ too.

Jeeze, That looks perfect!

I only use a stand mixer and they come out excellent every time. Extreme oven spring.

My first attempt today. I used 1 cup bread flour, 1 cup unbleached all-purpose flour, 1 cup white wheat, and 1/2 cup rye. After first stir looked a 'little' wet. I added 1 Tbs flour. No sticking along the edge of the bowl so I proceeded with the recipe. I've done 8 stretch and pulls 15-15-15-30-30-30-15-15 minutes. My dough is much wetter and stickier than yours. It sticks to the bowl when trying to turn out on the counter. I guess I'll try again replacing bread flour with unbleached all-purpose flour and cutting the water to 1 1/4 cups. Any other suggestions?

Great video Mommy. Thanks for this. A fellow eastern Canuck

Loved your Sourdough bread recipe! Do you have a tutorial on "how" to make sourdough starter from scratch? I would absolutely love to know how you got your sourdough starter...started! Thank you so much!

Toss the lazy susan. The bowl will turn easily without it. Lol! Do a window pane test to determine when done with stretches.

11:15 "And leave it in a time out" haha, okay mom. Great video, thanks for the help!

Nice looking bread! The ‘cover’ to your banneton is actually a liner to be used inside the basket, floured like you did the banneton. But you go! …it’s great looking bread.

Do you measure your flour by spooning it in and leveling or did you scoop the cup in and level?

hiya! how long was the loaf rising in the dutch oven in the morning at 450deg?

I consider myself newbie although I’m making bread twice a month sometimes none for three years I just feed my stater and keep in the fridge.

Where is your recipe? Can't find it anywhere.

I’m trying it today, wish me luck 🙏🏻

Could you start making this during the daytime and getting in all the stretch and folds and then putting it in the fridge overnight for 9-10 hours? How many hours can you leave it in the fridge overnight? Obviously too long would be bad right?

Doesn't using the stand-mixer negate the need for stretch and folds?

When looked at my loaf the next morning in the banneton and flip it over into parchment paper it was not firm. Baked and didn’t rise very much either. The dough was jiggly in banneton . Help what did I do wrong?

GOSH THANK YOU FOR NOT USING GRAMS!!!!! GOOD GOD!!! GLAD I FOUND THIS VIDEO❤

If I don’t put my salt in with everything else, it doesn’t get in! Memory span of a fruit fly! I add some mixed seeds as well, SO good for you, even when you don’t taste them. I mix & match machine & hand kneading, depending on my arthritis.

So how was the lazy Susan helpful when you keep moving the bowl and or holding the bowl still while you move the dough.

Float test is not accurate, I have made really good bread with starter that didn't float without issues.

What size dutch oven?

Nice job on the loaf! Im trying it.

Does bread made with starter made from different flours change the taste of the bread?

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It’s not the gluten development that made the small crumb it was the hydration

If you preheat your Dutch oven with the lid ajar, the inside can heat just a bit easier/better to get that oven spring. First time I saw someone do that on a video was an "ah, ha" moment.

Thanks for this!

This looks totally realistic even for a beginner for me, like you time is precious when at home so thanks for this.... But cups?... Arrrgh! I'll have to do a gram conversion. But thank you anyway

I line the bowl with the cloth that came with the banetton, & cover it with a shower cap!

What if we dont use paper

Sorry my previous comments fell victim to my artritic fingers. What I really want to know is can I use wheat flour and bread flour for the entire recipe. BEST RECIPE OUT OF 30 OR MORE!!!!!!!!!!!!!!!!!!!!!

What size is your banneton?

they do not use chlorine in water anymore but chloramine, it does not evaporate out

I'm waiting for the tru mixer sour dough. Put in ingredients, mix a couple times to let rise a couple times then dump into pan and cook.

can I add a suggestion, put a pan of water in the bottom of the stove so that its boiling when your dutch oven is hot.

A small kitchen scale cost around $10 to $15.

Rice flour doesn't absorb into the dough which prevents sticking to the banneton. 🙂

My sour dough bread is very easy to make. My work is done in 15 min, than sits in room temp for 10 hrs than goes to the oven.done

Also, if you did not add the other few tablespoons of flour it would be holier.

That cover is the BASKET liner not a cover. It's too heavy use plastic.

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Off topic. Gray hair looks fantastic on you. TBH makes you look younger.

Love the video and damn your gorgeous

I don’t think they had scales 200 years ago lol

Only 30? lol

pretty eyes, but rest masculine

Really dont want to watch you mess with your eyelashes while making bread…

Failing to give weights adds UNNECESSARY uncertainty to baking recipes. Amazon's "best seller" digital kitchen scale sells for $13.88, and there are perfectly adequate digital kitchen scales for $9.99. You don't have to use one for your own bread if you don't want, but there's no excuse for posting recipes without one.