How to make Sourdough Bread from start to finish 

🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread

Oh your wonderfully humorous approach to your work makes me want to bake like you straight away. Thanks so much for sharing :)

Absolutely fantastic video. Great personality, great instructions

I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.

I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy. 😎👍

LOVE your kitchen! 👌🏼

Thank you, I like your simple and light explanations. Shared on my FB ❣️

Very well done! Great tutorial, too!

Love your tutoring Learning from you alot!!! And like your sense of humor!!!

Gluten thank you! I'm going to try.

You make it look so easy . Love sourdough bread , some day I’ll try it. Thank you.

Thanks for sharing! Perfect video!!!

Fantastic video , thank you morgan from Egypt 🌺

Gorgeous bread

Beautiful!

Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏

Lovely ! U r a genius !

Great video. I want to try this.

Beautiful 😍 this video brings joy

Tks a lot for the tips! Pretty handy, indeed!

Thank you much I have been struggling but now you have given me confidence on how to make my sourdough bread. Thank you so much may God bless you

Great recipe! Apoyo desde México... llevo 3 meses haciendo pan gracias a ti. Como este video es en inglés: Thank you, you're the best baking teacher.

First day of starter😁 I'm optimistic ! Thank you

Thanks! 🌹🌹🌹

just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better

That is a gorgeous loaf of bread.

Superb 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

I cooked the baguette recipe and it was magnificent thanks

Great video, thank you.🍞

New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.

Excellent thank you so much

Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!

Good job chef... ❤❤

sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.

When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?

Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.

Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.

Hello where did you buy your cast iron pan from? Thank you!

Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.

I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah

Sehr gut gemacht Gluten. Prima. Das werde ich im Topf und auf dem Pizzastein Nachmachen. Mal sehen ob da Untetschiede sind. Ich bin begeistert.

I’m also really enjoying your videos! I’m transitioning to fresh milled flour and finding it difficult. Can you do a video on tips for fresh milled flour? I need help! Thx

Thank you so much fo this easy to follow tutorial on how to make a sourdough bread. Your bread is so beautiful. Could you give the timeline from the moment the starter is getting ready to be used up to the baking of the bread? Thanks a lot.

This video is so helpful! !!Muchas gracias!! It would be so amazing if you woks do a video to show how you prepare boule for second fermentation. Or could you or someone direct me to a video on how to prepare a boule for the banneton for second fermentation? Thank you!!

I have no idea what I did. My first starter looked like yours. Bubbled over and I was so excited. Made three loaves and my son in law said it was the best he ever had! Now that was a compliment!. I put the starter in the fridge. Took it out a couple days later, let it come to room temp, used some, fed it and I can't for the life of me get it to do what it did before. I can get it to double in size but the bubbles are not there. Not like before. I am so happy to find your channel. Try try again.

I watched and followed your video to make my very first sourdough starter! question: after it starts to ferment, says day 7... do I store it in the fridge and keep on feeding, or it can just sit on the pantry having regular feedings... won't it go bad?

thank you gluten morgen! easy recipe for begginers like me 🤣

New subscriber and very new to making sour dough starter and bread, your video has helped!

Why can't we add the salt into the dry flour? I keep forgetting to add it. Does salt in the flour cause any negative issues?

Very good lesson in baking good sourdough bread. Just one question: did you also preheat your cast iron pan, or do you put the dough into the cold pan? And do you put the dough directly from the fridge into the pan? Thanks in advance and I just can't wait for your next video!

Thank you for a very informative video. For a bigger crumb, may I suggest not using semolina flour in your recipe. It has no gluten and leads to a slightly denser crumb. Anyway, Bravo!

I have never had a starter come out nice until I watched your videos. I just started watching so I may have missed your showing how to make and maintain starter, but when I saw your jar overflowing into a dish, I knew I was on the right track. I did the same trick out of my own creativity. I have been caring for this batch of starter for 2 weeks, and not knowing if the aroma is correct, I think it is, so I am letting my first "Gluten Morgen recipe rise. So, I am going to try one without the cast iron Dutch oven. Now for my question: Can I bake it without the cast iron? I was thinking I could use one of my lidded pots (these are ok for use in the oven) in the mean time. Think? Thanks!

Hello. I just finished watching your hand kneading vs machine kneading. Wonderful. What makes your videos fun to watch is your sense of humor. I do have a question and the answer is probably obvious but. Here goes. Why does my dough flatten when I slice it before baking? Too much air. Yes. Not kneaded enough? Whoops another question. I’ve made starter using flour water yeast and sugar. Let it sit on counter to ferment overnight and then place in refrigerator. However it doesn’t taste sour. I realize it’s new and not aged but. Any answers I get I’ll be grateful. Thank you

Morgen, do you do tasting/texture tests on the bread videos as well? What are the characteristics of superior taste & texture to look for?

There are a few new videos that make bread with unfed starter I actually made beautiful bread with that recepie.

What does the semolina do for the dough i know it doesn’t stick when shape the taste?

Hello where can we buy you cast iron to bake the bread ?? Thank you 🙏

Happy and Healthy New Year 🍾🥂🎇🍀, Sir. I just started the sourdough journey. I know it’s not as easy, but I would really like to only use Einkorn whole wheat flour - can you perhaps make a video on that? Thank you 😊

Why do you use semolina? I usually use whole wheat flour. Thanks

How stupid I am! I followed your instructions to perfection, but I neglected to add the 70g of semolina. Duh! But instead of throwing it out, I did some research and found I could make ciabatta with my mistake. And, oh, my, it turned out to be a perfect mistake. The most delicious ciabatta I've ever tasted.

Can you plz spell the ( Reuben?) method..where you mix salt in with your hand hooked, kneading it in?

Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας

Hello..i make my bread with poolish..did you try it ??? would love to have your input..thank you..

I said I would follow up after I was done making my bread and I have to say it turned out really good look just like the one that was in the video the bottom was a little bit hard. Not sure if that’s normal or if there’s a way to change th 0:05 at if I was able to attach a picture, I would thanks for the video.

I love this recipe, but with the semolina I don’t seem to have strength in dough walls compared to all bread flour or rye. How can I strengthen the dough?

What benefit does the semolina give to the bread?

Thank you for the video. It was very informative. One question: Do you heat the cast iron container before you add the bread?

Thank you for sharing. I used full corn flour. Did not work well. Water separated from flour. Why I don't know

Can I substitute Semolina. And how much bread flour to substitute.,

first of all, thanks a lot for nice explanation and demonstration! now I know more about gluten and dough. I've made a bread with this recipe using poolish instead of sourdough, the result was not bad for the 1st time, but I've noticed the dough was very runny, so I calculated the amount of all water, it was 77% to the all flour, isn't it too much? (as I understand, the ratio flour/water in sourdough starter and poolish is the same 50/50). thank you for the answer.

Excellent videos, I have learned a lot from them. One question, If I want to get two loaves I just duplicate the recipe as it is? When is the time to add some caraway seeds that I like, when I add the salt after the autolysis? Thank you from Costa Rica

What do you do with all that extra bubbly extra starter?

Silly question. The sour dough starter is what you call masa madre in spanish or is a different thing?

Jou are the best to leuren me ❤

Can i use all purposed flour if i dont have semolina?

What do I do wrong if my dough is still sticky after bulk fermentation? The one in the video doesn't seem to be sticky at all...

How many inches is the bread basket used in the video?

M. Morgen, Is it possibleto make 100% rye bread with many holes inside? (I failed so many times) if possible, could ypu teach me ingredients and their quantity respectively. Many thanks in advance.

Do you let the dough get up to room temp before baking when doing cold fermentation?

6:04 I appreciate your directions on making your sourdough bread, but I have to say there’s so many things that you’ve left off I’m new to this, so I wanted to try and follow your recipe but you’re not saying anything at all about if things aren’t going the right way and what you do if that’s the case because my dough doesn’t look anything like yours, my portions looks bigger, and the textures different. I’ve had to add more flour to get it like what I’m seeing in the video my sourdough was active very active and I followed all the other ingredients in your recipe. I’m just at the rising point when I’m completed the bread I will make comments and see how it turns out. Thanks.

Good evening..i saw you left many starters in the bottle ..so where we keep the starters? If we want to make another sourdough so we feed the left over starters?

What if based on time, we can’t have it sit over night… can we get away with a shorter amount of time in the frig?

What do you line your proofing basket with? Looks like a shower cap

what size are your wooden bread pans

❤ I can't help but notice, gluten Morgan is not wearing a ring ❤

What is that cast iron piece you're using called?

bagaimana cara memakannya?

curious...Why do you add Semolina flour to this recipe

🙏🏻👍💪🏽👌🏼

Hi @glutemorgen. I baked my first sourdough bread and it was somewhat failure. It did not rise on no holes inside the bread.😢😢😢

What if we don't have cast iron pan at home

Why not add a little suagar

who's reflection was in the oven door?

Where to store the starter

My dough never comes together after autolysis. It’s very slack and sticky even after stretch and folds and it doesn’t rise. What is the problem? My starter? Help.

It's not start to finish is it? How do you make sour dough starter. Does it just appear?

plaese giv mi a slice. thenks to you

Why is your starter so active? Mine is not like that at all

How exactly do you calculate the 70 % hydration? Cause when i do the math, you using 75%

Autolisis is like Trudeau's budget it balances by itself... 😂😂😂