@@lisal3645 I’d check for a RU-vid video on “How to begin a sourdough starter.” You can grow one or get part from a friend- either requires feeding and basic tending. It’s doable 👍🏻
@@marthaross6301 thank you for answering. I don’t know anyone with a starter which is why I asked and couldn’t think of anyway else to get one. So thank you for your suggestion I will definitely do that. 😀
Hi Mary C I did my first SD loaf this morning. I started with an 80 year old starter. I followed your recipe. I fed the starter Wednesday. I started mixing Friday morning. Finished the folding and left it for 10 hours. Then in the fridge for 8 hours. I got up at 6:30am Saturday to preheat the cast iron pot in the oven. Used Rice flour then a fine Spray of water. 35min with lid on then 20 min with the lid off. WOW. this was so good and the aroma. 90 minutes later at 10am with butter, Vegemite and a cup of tea. Outstanding. So rewarding. This will be my weekly bake now. 8 out of 10. I did not add enough starter. Only 60g. Plus my folding needs to improve. You make folding look so easy. Thanks for sharing. It was a fabulous 1st up loaf. Regards.
80 g sourdough starter, 8 gr salt, 300 gram water 350 g white flour 50 rye flour. Wet a tea towel let it rise for 30 min then stretch the dough. Then leave it for 8 to 10 hours in winter. Pull the edges into a ball. Put it in a bread basket and put it in the fridge for 1 to 24 hours. Preheat oven 250 celcius with cast iron pot for 45 min. BUT BAKE IT ON 220 degrees. then put the bread in: 35 min with lid on, 15 min without lid.
@@MissN1905 The recipe would almost definitely be referring to bread flour but you can use AP flour, the difference between them is just the protein content of the flour. Bread flour has more protein (gluten) meaning that it will have a more chewy texture/ have more oven spring and will have more bubbles ( the bubbles or holes in bread are caused by expanding gasses in the dough as it cooks, so the more the dough can stretch the more it can hold them in) where as AP has less protein, you may have to adjust the recipe to include a bit more flour if using AP, but a good test is once you kneaded out the dough stretch it out till you can see light through it without the dough tearing, otherwise the gluten isn't developed enough and you may need a small amount more flour/kneading to get a good end product. The only flour I wouldn't reccomend using for making bread is cake flour as it has the least amount of protein meaning the end product will be much denser than you may want. Hope this helped somewhat even if was probably longer than was needed lol.
80 g sourdough starter, 8 gr salt, 300 gram water 350 g white flour 50 rye flour or whole meal (wheat bread). 1. Use wet hands to mix it (won’t be smooth) then leave it covered under wet a tea towel. 2. Let it rise for 30 min 3. Then stretch the dough. 4. Then leave it for 8 to 10 hours in winter.( Timing is for winter. In summer you can Do the same but more like 4-6 hours depending how warm / humid it is) 5. Pull the edges into a ball. 6. Put it in a bread basket and put it in the fridge for 1 to 24 hours. 7. Preheat oven 250 (482F) Celsius with cast iron pot inside for 45 min. 8. Score a cross across the top and spray it with some water 9. Put bread in pot (parchment paper on bottom) and BUT BAKE IT ON 220( 428F)Celsius degrees. 10. Then put the bread in: 35 min with lid on, 15 min without lid
@@sorcery777 it seemed to be ok. It was in the oven for like 15 mins on 220F. When I turned up the heat it had a little oven spring. So not all was lost and still tasted good.
I revived my long suffering sourdough starter from the fridge to try this recipe because I couldn't believe how easy it seemed. happy to report it produced the most beautiful and delicious loaf I've made in ages! thanks for the method :) ❤️
I finally made it! I started with the sourdough starter that was a whole journey itself I can’t believe I complimented at first but I also learned a lot. I made mistakes and it was so worth it bcuz I can help someone else if they end up in my last situation. Now that I have this overgrowing sourdough starter I need to make bread lol 😂 I don’t have any iron pan nor do I have a Dutch oven just some nonstick pans. But that won’t stop me I am willing to make it work just like many other people have with out any of the fancy tools! I get pay Thursday then I will go hunt for a Dutch oven but I am off tomorrow Wednesday and I must try it and give it a try to the experience! You got this! My future sourdough family.
My first and forever recipe!! Comes out delicious every time! I use a crockpot pot covered with a baking sheet instead of a Dutch oven and it comes out delicious. Also I find that less time in the fridge makes it easier to score intricate designs rather than leaving it overnight. Thank you Mary! ❤️
Thank you for posting this because I've been trying so many different things to bake my sourdough in and they haven't gotten good oven spring. I'll try the crockpot!
Is there some reason why you don't use the crockpot lid? Rubber handle? Is it okay that a baking sheet over the crockpot doesn't seal like a fitted lid would? 🤔
Yeah the crockpot lid has a plastic handle unfortunately ): No I didn’t get the same seal but it definitely still got the job done. Since then I’ve upgraded to a Dutch oven and it was definitely worth it
For everyone who wondering what is this starter, in other words it is leaven (pre fermented mixture of flour and water you mix flour and water in close container for few days and mix every day) her's quite thick so i guess it can be "biga leaven"
In all her videos she uses a poolish (1:1 ratio) starter It’s thick likely because she probably fed it very recently. The older it gets, between feedings, the more liquid it becomes because the acid and microbes break down the flour
Finally. I must've tried and failed with over a dozen highly complicated sourdough bread recipes. This is so much easier than folding every 1-1,5 hours and taking up my entire day. Now I can just prepare this before I go to bed and have fresh bread the next day. 🤩
MARY! Thank you girl! I have been trying for months to get a good loaf. This recipe was so simple and I finally produced something beautiful. Just ran out into the snow to get my husband to come look at it. Thank you ❤❤
I am a bread making noob and used your summer starter making video + this video to make my very first sourdough loaf. Thank you, Mary! I am still amazed that I did it!
Thank you for showing a good shot of your starter. I’ve been trying to see what the consistency is supposed to be like but a lot of videos don’t really give you good look or description. Now I know that mines a good consistency 😊
I just started my first loaf! It smells great, now waiting for the 8-10 hours. I don't have a Dutch oven but I have a flat circular metal pie sheet and an old metal rice cooker pot to close it. I hope it will turn out great, God willing! 😊❤️
I find using a stand mixer and dough hook for first mix great. Then straight into my cast iron Dutch oven with lid into oven with the light on for warmth gets the first double size proof quicker. Then quick shape and back in for second proof. Bake time . One mix bowl . No mess easy quick proofing and clean up .
Dropping into the low 20s tonight, in Florida! I’m attempting to bake a few loaves for family on Christmas so going to give this a test run tonight since I’m used to baking in shorts and tee shirt weather. Love how you keep things simple!
I used a mixture of bread flour and all purpose and the dough was really wet but nothing a confident sourdough enthusiast can’t handle. Turned out great
My dough is super wet comparatively - even following step by step. I wonder if it’s to do with climate? I’m in England. Maybe I need to play around with less water/more flour?
Thank u for being straight to the point im finding my add brain is struggling to take in the info when people add bits and pieces of different information history and advertisment all inbetween directions , its complicated when im just new learning somthing. might just be me but iv spent a few hours today and yesterday looking for a recipe that i can follow . Thank u☺
Alright my dough is in the fridge! My first attempt making sourdough was using Joshua’s recipe and I followed everything as best I could but it got to 10pm so I had to put the bread in the fridge early and it was a whole thing, anyways my bread was too dense and kinda gummy so THIS TIME i wanted to try an easier recipe This recipe has been going great so far! It’s so much easier and my bread rose great, I let it sit for 7 1/2 hours, it was cold today. Then I just used Joshua Weissman’s shaping method and put it in my banneton. It looks perfect!! I’m going to refrigerate it for maybe 14 hours? I want a nice sour flavor but also want a good oven spring. I’ll update on how it comes out!! Edit: Alright it’s finished and it was pretty good! It was better than my first attempt however its still pretty dense. It rose a LOT in the fridge so I think it was in the fridge for too long. However it had a really great flavor! The long fermentation time let it develop a good sourness. I’ll keep experimenting to try snd get that open crumb.
Bonus, making bread like that is really good for maintaining your cast iron, I'd suggest when you take off the cover cast iron, just put that cover underneath the bread still inside the oven, then after removing the bread at the end, let the cast irons cool down very slowly inside the oven as the oven cools down
@@lindseyhiccups no. That’s not what sourdough is. Sourdough is made using sourdough starter which is fermented flour and water. You don’t add separate yeast to it. You use the yeast that naturally occurs from the fermentation process.
It’s amazing how proportions and times change around the world. In the U.K. I use 400g flour, 180g starter, 10g salt, 200g water, first proof approx 4 hrs second 24hrs in the fridge.
My starter is in the process of fermenting. Pray for my first sourdough loaf! I hope I can do it right! Also. How do I know if my starter is ready for use?????
Mary’s Sourdough Bread in Winter (Backwards Bread) Prep Time - Dough & Rise: 8.5 - 10.5 hrs + mixing | Rest: 1 - 24 hrs | Preheat: 45 min | Bake: 45 min Ingredients • 80 grams bubbly sourdough starter • 8 grams salt • 300 grams water (room temp) • 350 grams of white flour • 50 grams of rye or wholemeal Equipment • Wet tea towel • Bowl • Dough Whisk • Bread Basket • Cast Iron pot with lid or Dutch oven • Scale Directions 1. Add the sourdough starter, salt, and water to a bowl and mix with a dough whisk until combined. 2. Then add the flours and whisk until it starts to come together. 3. Stop with the whisk and use wet hands to continue mixing. It should look a little shaggy but well mixed. 4. Leave the dough covered with a wet tea towel for 30 minutes. It is unspecified if it should be in an oven with a light (use a warm area) or if the counter is fine. It appears Mary let the dough rest on the counter. 5. Give the dough a stretch with your hands. Though not shown, be sure the dough is well stretched and the gluten and structure forms. 6. Leave the dough covered with a wet tea towel for 8-10 hours, presumably on the counter. If it’s summer, you will leave it for less time. 7. Pull the edges in to shape it into a bowl. 8. Put the shaped dough into a breadbasket and into the fridge for at least 1 hour or up to 24 hours. 9. When ready to bake, preheat the oven to 250 C (482 F) with the cast iron pot inside for 45 minutes. 10. Place dough on parchment and score the dough across the top and spray with water. 11. Put the dough in a cast iron, spray more water, and put the lid on. 12. Bake at 220 C (428 F) for 35 minutes. 13. Remove the lid and bake for another 15 or so minutes until golden brown. 14. Enjoy Bread! Thanks Mary! Would love to see your website include more recipes!
I love your channel !! I was trying to make sourdough starter from your video but it started smelling really bad kinda rotten and “sour” does it supposed to smell this way?
I would love to make this bread, i have been told so many different things i dont know where to start. I have so many questions, maybe you could guide us newbies. 1. Where do you get the first starter? 2. Do you have to make bread daily? 3. What if i cant make anything for while say for 3 weeks? 4. Do i need special equipment, ie. baskets, blades, pots? These are just some questions.
