Thank you all so much for the love and interaction on this video! Be sure to watch my homemade butter video here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3U_lgZ4QJsE.htmlsi=Jcm1rY-TPyEbnraV Sourdough bread and butter are a perfect pair ❤️
oh wow, i love that bowl! by the way, a great alternative to plastic wrap is a shower cap. i've made the switch a couple of months ago and have no regrets.
Really good video, thanks for sharing. A little tip from one bread baker to another, wad up your parchment paper and un wad it to lay flat without it curling back up. 👍
Hey there! You can totally use this recipe and just adjust the time of day you start the dough so that it doesn’t over ferment! Maybe try it on a weekend so you can keep an eye on it and get an idea for timing :)
Thanks for you question! I would say if your sourdough starter isn’t active enough, you should get on a feeding routine daily. This will reinvigorate the starter. Also, just a little tip… I tried making my own starter and it just wasn’t active enough. So I did get a starter sent to me from King Arthur Baking Company and ever since then it’s been perfect. So if you have any friends who bake a lot of sourdough or if you just want to get one online, I think it helps a lot.
@@Daisymaysvlogs Thank you so much! Did Baking company send you how to feed and what brand of flour to use to feed their starter? I think I will try to order starter Originally, I was given starter by my friend and anything I've tried, starter wasn't working well. So weird
@@edelweissp19 yes, King Arthur Baking Company sends a feeding guide when you get the starter. I personally feed mine with their brand of flour too! Hope this helps. Starters can be tricky but I’ve gotten mine to the point where I’ll keep it in the fridge and feed it every week or so :)
Absolutely! Here’s the link: www.amazon.com/Mercer-Culinary-M23210-Millennia-10-Inch/dp/B000PS1HS6/ref=asc_df_B000PS1HS6/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=16082753294630411182&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9190908&hvtargid=pla-2281435180938&psc=1&mcid=41ed872f1b8c377193811851f2b641f6&hvocijid=16082753294630411182-B000PS1HS6-&hvexpln=73&gad_source=1
hello! Based on my google translating, I think you're asking if you can refrigerate your dough during the fermentation stage? You can, but it will be a much slower process as yeast thrives in a warmer environment.
Hello! As you can see from my video you can absolutely make bread without buying a gram scale! We aren’t trying to make the most perfect bakery style loaves, just some tasty bread!
Hard to tell not seeing your whole process but my first instinct would be issues with your starter. Does your starter at least double in volume after feeding?
I don't know where I went wrong, but my loaf definitely over fermented. It turned out very dense. It was my probably 8th failure. Back to the drawing board for me!!
Hey there! I had multiple failures before getting a nice loaf! How’s the activity of your starter? Also be sure to assess what the temperature of your house is. At night we lower our house to 64F so a 10 hour bulk ferment works for me, but might not for everyone!
Hi, I enjoyed your video but you say you do not need a scale, but actually you do as this recipe is not much good to those of us in Europe / UK as your US measuring cups are smaller than the European / UK ones, before anyone says something like "it does make a difference just convert one to the other", well I have tried this and used the conversion with making bread, it sounds good on paper but the results are not. 🙄😊
Hi Dave, sorry to hear the measuring is different for my Europe based bakers! For me the most important think is gaging the texture of my initial dough mix. It should be borderline dry/shaggy looking. I also find the activity of the starter to be the #1 most important thing. Best of luck in your sourdough endeavors and I hope you get a good loaf!! :)
@@adrianaturlea6861 Hey there! I would use these measurements for a gram scale: 475 grams all-purpose flour (3.5 cups) 100 grams starter active and bubbly (1/2 cup) 325 grams water (1 1/3 cup) 10 grams salt (2 teaspoons) But remember to keep in mind the consistency of your starter! If you have a less hydrated starter (thicker) you may want to use less flour! 🥰
@@lorrainestone Definitely comes with experience! Using a scale might be beneficial in the beginning of your sourdough journey but I think you just begin to learn what the consistency/texture should be. After a while a scale is definitely not necessary! :)
