Elaine, this is simply brilliant! I followed your instructions and got a perfect boule on my first try! I love the way you break it all down into clear, simple steps. The cold start in particular was an epiphany. I will be using your techniques from now on. THANK YOU!!
I’ve been baking sourdough for the past year and a half. I’ve read about 100 recipes, several books and watched countless videos. None have been as informative, enjoyable and as relaxing as yours. Thank you for the wonderful step by step, Elaine. You’re an amazing person!
Just took my first loaf of your master recipe sourdough from the oven and I’m asking myself why others want to make the process so complicated when we can have these awesome results by keeping it simple! Thank you so much for your recipes, videos, and sharing your experience!!!
Hi from the US! I just began the starter today, using your instructions. I love your calming voice, thorough explanation and enthusiasm for sourdough! I am so very excited to bake my first loaf!
I’m new on my sourdough journey and stumbled on your site. I was just about ready to give up. My starter is mature and strong. I’ve just been over-proofing my loaves. Hearing the joy in your voice when you took the lid off revived me ! Thank you for sharing your experience and technique. I can’t wait to try again.
Oh I’m so glad you found me! I hope you enjoy it all, and do read my site too, there’s lots of tips and help there to support the video info. Have fun! foodbodsourdough.com/
Okay! I'm going to tell you, I'm glad someone pointed me to your website and videos! OH My Gosh! Other people make it so complicated and you make it so easy and approachable! Thank you. I'm on my FIRST loaf! I'll be baking it tomorrow! 😁
Elaine thank you for a common sense approach.i was very close to giving up but after watching you I saved my starter added flour that had 12% protein and it is lively and strong cannot wait to make a loaf. Very clear informative instructions 😊
After watching your 4 part series on making Sourdough Starter and now this on making my first loaf I will say you have a Zen like quality to your videos the way you explain everything is very therapeutic, lol! Your love and passion for what you do really shine through. I am beyond happy to have found your channel. Thank you so very much.
After going down the sourdough rabbit hole, and many failed attempts, I found your channel. Your recipe and technic is easy to follow and to replicate. I have managed to create perfect sourdough bread, time and time again 😁 thank you.
I just bought your book The Sourdough Whisperer and I absolutely love it ❣️ I’m brand new to sourdough and bread really unless it’s a quick bread. I’m excited to learn. Thank you so much for your videos.
I've been trying to bake a nice sourdough loaf for months, and after trying your recipe and method only once, I got a beautiful loaf!!! Thank you! Thank you! Thank you!! 💕
Thank you Elaine for taking the mystique out of the process. Your instructions in this video and on your website have given me confidence to make sourdough bread. Other bakers and recipes make this whole process seem fussy and tedious. You have made it simple and enjoyable. Can't wait to make my first loaf using your Master Recipe.
I CANNOT thank you enough for showing us how to prepare sourdough boules!! I have been trying (without success) to make them and came upon your RU-vid vids. Total game changer!!!! I would love to upload a photo of the bread that I pulled from the oven just now. They are perfect!!!! THANK YOU!!! You have given me the self-confidence to continue making sourdough - I was really about to give up.
Jennifer Fisher hi Jennifer, thank you so much, I’m so glad I could help, thank you for your lovely words xx Please do feel free to email me some photos, I’d love to see your loaves elaine@foodbodsourdough.com
Brilliant videos and brilliant book Elaine. Can't believe it's taken me so long to find you! I now make perfect sourdough every time I bake...you're a star, thank you!
Hi! I tried your method today and it came out great! I was nervous as I have not had success in the past with overnight proofing. Your video was very helpful and your directions were clear. I finally feel like I understand sourdough! The cold oven was also successful using my dutch oven. I was holding my breath the whole time while it was baking. You can't imagine how elated I was to see a beautifully browned loaf with amazing oven spring. Thanks!
Hi I’m glad to hear it worked well with the Dutch oven, I was wondering whether it would take longer being a heavier pan. Did you leave the lid on the whole time? ❤
Excellent! So impressive and helpful thank you so much. As a novice this information and your generosity of time is much appreciated 🙏🏻 My husband and I are most definitely HAPPY BAKERS and now singing along with our Sourdough ❤️🍞😷
I am in the process of making your recipe now. I cannot wait to see how it turns out. Thank you for saying that my dough may not look like yours in the video because it did not look at all like yours for the first set of stretch and folds. This is a very informative video and than you for making it!
I love your enthusiasm and the detailed instructions and information - thank you! Thanks to finding your website I now am making stress-free sourdough bread once or twice a week and I’m always amazed by how simple and effective your recipe is. (I tried several other people’s before yours and had to throw those attempts away.) Thanks again!
Thank you sooo much. I baked my first ever loaf today and you guided my through this video step by step. You made it easy and my bread came out PERFECT!!
My first loaf using your recipe turned out better than any I’ve made before. Left the dough on the counter overnight, probably 12 hours. It was so sticky, I feared it had over proofed. It wouldn’t shape into an oblong banneton, but managed to tip it into a parchment-lined loaf tin. After a few hours in the fridge, it firmed up enough to score. Not sure this was necessary, as I decided to bake it in the loaf tin covered with another. Convinced it was over proofed, I was just amazed at the height it rose to! Still cooling, so not yet tasted. Thank you so much for your recipe!
Thank you 🙏 Elaine, love your calm, reassuring no nonsense approach to Sourdough baking 👍 I have tried several of your recipes and all have been a total success and the cold oven method of baking is a revelation 👌. So looking forward to working through your entire book 🤘
I really like your videos as you take away alot of the fear for me. I also like the idea of an enamel roaster rather than a heavy cast iron Dutch oven. Thank you for sharing your knowledge.
I just now ordered your book am very excited to try your techniques. My last go around I think was way too fussy for me as a beginner. I was taking temps constantly, spending hours and hours worrying about every last detail, only to end up with another dud of a loaf 😢. Then I post photos and questions online, get told my starter is most likely at fault, or this that and the other thing, so I work on my starter AGAIN, but all to no avail. I’m ready for a fresh no nonsense new start!
Amazing 🤩....such a beautiful,and perfect loaf. Can't wait to try this. Love that the roaster will do instead of having to buy a Dutch oven 😅. And you didn't take the lid off half way!!! As seen in many other tutorials. And to top it all...such a saver....cold start. Win win all the way. Your excitement is infectious 😅. Thank you.
@@kathydean6491 thank you 🤩🤩🙏🏻🙏🏻🙏🏻 yes, I don’t bother with a lot of things other bakers do…so much of it is unnecessary BUT, as always, it’s all personal choice ☺️
Hi Elaine, I’m obsessed with your method but kept finding that my locally milled flour Heage Windmill, Derbyshire, wasn’t as good as your flour in rising so I’ve left out 25g of water and it’s now perfect!!! After this I was bought your book for my birthday and you actually state that other flours may need less water…..who’d have thought! Thank you so much for your instruction and enthusiasm❤
Ordered and just received your new book! Trying master recipe today/tomorrow and got my teenager interested in the process also. Thank you for making it easy!
Intelligent way to make bread, how my mother does it. Hot air goes up and cold goes down to the floor. So if summer can leave on kitchen floor or in winter on top of kitchen cupboard. Is a dramatic temperature difference between these zones.
I got send here by a Sourdough Geek. Great video! Super understandable and your passion is contagious. I do the typical preheat, preheated cast iron pot method normally but inspired to try your method. It’s currently proofing on the bench!!
wow! i wish I could send you a pic of a loaf I just baked using your master recipe. I have been doing my best for two years to find a dependable method and recipe. I think I just found it. great oven spring excellent color. I was not confident enough to bake from a cold start this time but I am now so the next loaf will be the "leap of faith 👍" really glad I found your youtube channel and website. Thank you
I’ve baked my sourdough yesterday using your starter recipe the result was great! Thanks for sharing. I bought your book “whole grain” can’t wait to try the new sourdough bread.
I made your recipe today and it worked really well, We keep our house on the colder side so I was thrilled to find your recipe and have it turn our so well.
I’m so excited I found this platform for bread making🎉 i’m on day seven with my “daughter “😂sourdough starter and I bought her books sourdough whisperer. I’ve read quite a bit of it and I’m so excited when I’m able to use my sourdough starter by the way your bread looks incredible. 19:53
I just bought your cookbook and will be starting your master recipe today. Your videos are very helpful and I appreciate all the information on flours and troubleshooting in your book.
Thank you so much for this video which I discovered quite by chance. After a disastrous couple of weeks bread making I was on the verge of giving up; however finding this video just makes me want to put my apron on and get cracking which is exactly what I will now do - many, many thanks. Best wishes x
Elaine’s recipe is the one to follow for success. And also the way she feeds her starter 30 grams of flour and 30 grams of water is a guarantee for a strong starter.
Thank you for a great & informative video , you explain everything so well I just made my first SD it’s baking right now 🤗 your an inspiration, thx again !from Kate
I have used your recipe 3 or 4 times a week ever since I found you at the beginning of lockdown, every loaf has been good even through the hot weather,. I cold start my cooking and use organic flour which I know isn’t as easy but I had nothing else, thanks to you we have had good sour dough all the time, plus it is much cheaper than buying it. Thank you
Thank you for the outstanding information that you provide. And how clearly you explain the technique. I'm very new to breadmaking and today is my first-time using sourdough starter which I was gifted this morning. After watching your feeding video and now this one, I feel confident in making your master recipe today. I also bought your new book a couple days ago and using it with your video is perfect. I've been pre heating a dutch oven empty and now considering the cold technique method. I assume there will be some trial and error initially as far as time given with the variability of home ovens. Thank you again.
Thankyou so much after months of trying and trying not giving up have had my first successful beautiful looking bread all thankstoyour receive, just hope I can do it again, but all thanks to onwards and upwards. Angela
I would love it if you would show us the crumb after you bake your bread. It looks lovely from the outside but the inside crumb is important to see. I am very happy with the simplicity of your process, and the use of a light enamel dutch oven to eliminate those heavy dutch cast iron dutch ovens! But would really love to see the crumb to determine if this process is the best. Thanks!
Thank you for your comment, I’m afraid I don’t often cut my loaves as they’re not always cool enough, but also, I think there’s too much emphasis on the crumb and what it looks like. To me, there is also no ‘best’ just personal preference…🙏🏻
Morning Elaine, my bake is successful except for the bulk fermentation which I couldn’t follow coz it was so hot, and I’ve to put in the fridge! Now I understand what it means to understand your dough. I’ve posted in Sourdough Geeks!
Just made my first loaf from your master recipe. Looks much better than others I have tried. Not as dark when I removed lid. That’s my struggle. Where to place in oven and how dark it should be. Leaving it in. Tad bit longer 😊
Hello Elaine My first sourdough didn’t work .. came it very flat ! I did try to bake cold start but , my oven took 50min to get heat Idk what happens and my dough was way to sticky to hold too I think I put too much water? Over commentation ?weak starter ? will try it a gain 😂 I just love to watch your video !
@@asamivandenberg566 thank you! well done for giving it a go! 🤩🤩🤩 This will help, it’s rarely the fault of your starter: foodbodsourdough.com/dont-blame-your-starter/ And this: foodbodsourdough.com/why-does-my-dough-spread/
I love this video and technique very much. Question though: how many minutes does it take for your oven to come up to temperature? I’ve made a dozen loaves using your recipe and method. The shaping and crumb come out great, but it always takes me much longer to get the bread completely baked. Thank you for your wonderful videos.
Hi, thank you so much 🙏🏻🙏🏻 all ovens are different and a lot of people have to amend their baking time. If you’re finding your ideal baking time that’s great 👍🏻
Very informative and really helpful....thank you very much to Elaine Foodbod and Cotswold Flour... a brilliant combination for fabulous sourdough . So highly recommended! 👌👏❤️
My first two sourdough breads made from your book turned out amazingly. This morning though I’m baking a turd - the dough was sticky from the very start - just didn’t want to smooth into a ball when I was pulling and folding. Overnight it stuck to the baneton and when I went to transfer to the pot it stuck so badly that it came out in an unscorable flump! Baking it anyway because why not but quite despondent about it after such magnificent start
Update - it looked a fright coming out, but the bread is actually really tasty and airy - I think the starter was fine as it rose fine - maybe slightly over proofed and should have put way more flour into the baneton (first time using the oval one today). Result looks a fright but tastes yummy
@@eddjcaine excellent! As long as it tastes great it a win! All I would say is, it’s rarely the fault of the starter or how much flour is in your banneton, it’s usually all about the dough…I’d guess it was a proving issue due to the weather in which case it’s all fixable 👍🏻👍🏻
@@foodbodSourdough yes feel much happier now I know I can still eat it (and indeed enjoy it! My four year old who doesn’t usually like my bread came back for a second piece too!) - very weird about the stickiness - temp was 21 C most of the day - perhaps on the warm side, but then my first one was 24 most of the day and still very successful. I had hopes that the cold proof would sort it out - looking at your baneton here, I think I only lightly dusted it comparatively. I don’t know - maybe I’m over thinking it. Thank you for the brilliant tutorials and book either way - when it works it’s completely magic
@@eddjcaine thank you 🙏🏻🙏🏻 and great news! Having our children eat what we make is the best compliment 🥰 Assuming you used the exact same flour, water, etc, keep in mind the humidity, it’s been so bad recently it will also affect the dough along with the heat.
I love this recipe. I've been trying for months to find a recipe that worked for me. This method is beautifully simple. Everything goes perfectly until the last stage. It hasn't doubled in bulk overnight. I put some millet seeds in the dough in the beginning. Very few. Could that be the reason? Thank you so much!
Hi, thank you ☺️ I’d guess it was just because it was cold overnight, it’s quite typical this time of year that dough needs longer to fully prove because of low temps
In your recipe you give baking temp with fan and without. I assume that's convection bake vs regular bake. I have both. Any advantage to either one? Thank you! Waiting for your book to arrive!
Reporting back in...used the fan, or convection option, and it worked well. Now, I need to adjust baking time to allow for a browner upper crust but figure out how to not have such a hard under crust. Any suggestions?
Aloha from Hawaii!! I absolutely adore the bread I've been baking from your recipe!! It is so heavenly!! No words to describe it. I've baked many loaves to share, because it needs to be experienced by all!! I wouldn't change a thing, but I was curious if there would be any harm if I left it in the fridge for longer than 24 hours? I know you said up to 24 hours. Thank you so much again for sharing with the world your time and knowledge.
Thank you so much ☺️☺️☺️ you can leave the dough for longer, assuming the dough is strong enough. If not it will over prove. The best way to find out is to try it 👍🏻👍🏻 x
@@foodbodSourdough Mahalo nui for taking the time to reply. I so appreciate your guidance and encouragement!! You are a natural nurturer and teacher. :)
I've been a devotee of more traditional approaches but I'm going to follow your method. The simplicity is disarming and intriguing. The the only part that has me puzzled is surface tension. I am accustomed to developing tight and smooth surface tension through pre-shaping and shaping. In your method, it seems like a lot of that tension is lost when the dough "sticks" top the bowl when being turned out into the banneton. Results speak for themselves, but I'll be interested if I get a good crust and ear.
Hi thank you, I hope you enjoy the process. Simplicity always wins for me! Just to clarify, my doughs have a lot of tension, I pull them together in the bowl and there’s no sticking. Hopefully it works well for you 👍🏻
My dough has been in the fridge overnight. Do I divide it now into 2 loaves? I made a double recipe. How hot should my oven be in F degrees. I’m in USA with an electric oven
I left the lid on the whole baking time since I assumed that's what u did. When the time was up, it wasn't brown so I did some more baking with the lid off. I did add a pan with water for some steam, maybe that's what caused it not to brown. I out my oven at 430 F. I've always baked at 450. I forgot to let it rise overnight in the mixing bowl and put it in a bowl like a bannenton so I'm sure I didn't get the big rise I could have.
Beautiful loaf of bread...I had made yesterday your buttermilk loaf came out so good then instead of buttermilk I made it with water today...so good, we all loved it and so did my friends.... Now I am making your master recipe and I have been making bread in cast iron pan, in preheated oven. The way you bake bread without preheating I am not sure if cast iron pan would be doing the same job or will bake it nicely without preheating the pot???just because cast iron is so heavy material. You have a different techniques for bread making but it works really good and I live it. Thank you ❤️
@@foodbodSourdough I made two loafs last night and baked it today. The one I did with sponge method like you did with the buttermilk except this time I used water, the same time I made your master recipe also. Both came out beautiful. The sponge method a little higher and rounder. They need it 15 extra minutes in my oven to brown, but it was easy to work with cold cast iron, flipping and scoring and we didn't need preheating the oven. Your method is different than the one I been practicing for 10 years or so, easier and better, the crust is so much better even my girl ate it who usually passes the crust to me. Easy to slice also, makes great sandwich bread or french toast. Keeeeeper recipe, thank you. Got to buy your book.
I just made it for the first time, using your recipe and following along. It was enjoyable! My bread did not turn out that dark, and I’m wondering what I can do next time. I left it in for 55 minutes. I baked it in my Staub Dutch oven. the house smells wonderful. I would just like for my bread to look more dark and professional looking. any tips?
@@foodbodSourdough thank you so much for your RU-vid video and all of your other content. It really helps spell things out for me, and I am happy! I really appreciate you!
Hi. Hope you’re doing well. Even for proffisional bakers will enjoy your method and the way you explain clearly. When it commes to add seeds or any other additives like sundried tomatoes, cheese, nuts...etc. which stage do you add them ?
I’m new to sourdough/bread baking. I just received your book but watching you demonstrate the process truly helps. Thank you for the tutorial. Looking forward to trying your recipe. Also, what size is your roaster?
Every time I try your method, I have trouble incorporating the salt. I use fine sea salt. It causes dry spots in the flour and water mixture that never dissolve properly - even after several rounds of lift and folds. Also, mine never gets smooth on the first round because of the large lumps. I follow the method and quantities exactly. I think it would be better if I put put the salt in the water/starter mixture and stir it around before I add the flour. Edit: I did mix the salt with the liquid. I still had dry spots but not as many or as big. Next time I will increase the amount of water more than I did this time. I had 73% hydration, and I need it a little higher.
Hi, I started my sourdough journey about 6 weeks ago, have a great established starter & love your video instructions. I just followed your masterclass video. When I was ready to transfer to the bennaton basket the dough was a bit too sticky & floppy! ! Where did I go wrong? Maybe I’ll reduce the water?
@@titchsmuts7033 hi, this will happen if the dough was too wet from too much water or it over proved. These will help: foodbodsourdough.com/sticky-doughs/ foodbodsourdough.com/why-does-my-dough-spread/
I was reading your FAQ section and now I am curious about something. If starters develop more sour notes by going longer between feedings, does that new sourness level last? Or does that higher sourness level go back to normal right after you start feeding it on its regular schedule again?
Great question! If you allow them to get hungry to the point of creating hooch and you then stir that into the starter, it will give it a lot of flavour that it will then keep.
Hi Elaine, in the video you mention using water and flour to prepare the banneton. Where does the water go please? Is it just to dampen the banneton before you flour it? I’ve only ever used a banneton once before and my dough stuck so I’m a little apprehensive! I’d like to know how to do it properly 😊 Thank you 🙏🏻
Will the cold start method work if you haven't got a fan in your oven? Is there a difference as far as temp/time for cooking in a conventional oven as opposed to a connection oven?
Elaine this works perfect for one loaf but I do 4 to 6 loafs and my container is different either oblong or deep then I would have 6 bowels to contend with.
@@lindawilson3071 I would do the same as I always do, make up the dough in the same way etc and allow the dough to double in size during the proving time 👍🏻
I love your method has used the master recipe several times very successful. I bought your book and can't wait for it to arrive. I like to bake on the same do you have a schedule for same day baking?
Hi, followed your master recipe and everything went well apart from, I could not make the bulk fermented dough into a ball. It was not sticky enough for the folds to hold together. Why do you think it did nit come out as sticky as yours? I had to shape it on my kitchen counter instead. It was a lousy shaping as I am just a beginner. End result was not as bad though. It was my most successful sourdough, although it still needs a lot of room for improvement! Thank you!
I was wondering if I wanted to make this recipe into two loaves rather than one. When would be the appropriate time to shape? After bulk fermentation overnight or once it comes out of the fridge? Thanks!
Hello from 🇨🇦 I'm making... Same Day Sourdough Master Bread today...using 100g Starter....! I have question: can I put my dough after sets of Pulls & Folds into fridge for overnight ? and continue your recipe next day ????
What an absolutely amazing video! Thank you! I’m so new to sourdough! I have made 6 loafs and have failed. 😅I’m in America, where can we find this flour?
Hi, thank you ☺️ at the moment it’s not available in the US but King Arthur bread flour is perfect for you. If you’ve had 6 ‘failed’ loaves, there’s always a specific reason and always an easy tweak.. hopefully my video and website can help 👍🏻
