Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed. So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊 But, it can be super confusing. So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right. I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣 Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things! 1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps. 2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too. it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try. A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@Jacksimon18909this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
Kitty I don’t usually comment on any video I watch on RU-vid and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
If you dont know someone to get starter from you can order it. It can come dehydrated and you hydrate it. If you're interested. I kniw ballerina farm sells some. Its worth it!
It’s actually really simple to start… a lot of great info online (or in books)… videos… Fb groups… Reddit. If you haven’t tried, you should. Lots of fun. Makes great bread 🤤
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
I absolutely LOVE how you add the salt!!! So many bakers add it at first. It knowing that it retards the yeast action. It’s a joy to watch your videos.
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
Young lady, you have an amazing smile and it is a pleasure to listen to your videos. I'll try this once I convert measurements and get a sourdough starter started.
I’m wanting to start baking sourdough bread and pastries as a hobby, and I want to get my toddler into it too, so he can have a fun little hobby with me. This was so helpful, thank you!
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
The best thing about bread is how versatile it is. I've seen so many different techniques and they always look like an amazing loaf I'm jealous I can't bite into. 😅
Hello Kitty. Today I baked this bread and it is very tasty. I used to bake bread and it was flat and sour, but the bread according to your recipe turns out fluffy and delicious. thank you 
Respect, I'm also a baker and I'm looking to find a job as a baker in London but before that I'll get a baker course and then I'll start to work in it.
