I have been making breads since I was 5. I am 60 now. Sour dough starter is actually from my grandpa Cunningham in 1968. He gave me it told me what to do and I have guarded that starter like fort knox
Oh my goodness! If that starter could talk, i'm sure it'd have some stories to tell. Amazing to think how many family events that starter was apart of, and now you carry it on.
Hey my son started learning at 5! He's 6 now 😂 it'll be a lifetime (and no time at all) until he's telling his kids that he named the starter "Goku" when he was five.
Watching your videos has helped me make the move to sourdough. I do not put my dough in a HOT Castiron Dutch oven anymore. I just do not like a tough outer crust. I now form my dough and put it in my cast iron Dutch oven with a layer of parchment paper under it and put it in my frig overnight. Pulling it out of the frig and letting my dough sit on the counter for an hour in the morning. Heat my oven to 450. Slice the top of my dough put the cover back on and bake for 30 min with the lid on. Take the lid off and cook another 25 min. Cooks just as brown and beautiful but the outside is so much more tender!! Never cook it any other way again!! FOR ME anyway :)
@@pandorahunter I don't have elderly teeth just like to eat ALL the bread not just the inside. :) I finally have a bread recipe that I use yeast AND sourdough turns out perfect
If the crust is too thick on the finished loaf, I just run a bit of water over it and place it back in the oven. At 375 (or any temp between 350 and 420F). Any crust that is left crumbles like an extra crispy eggshell. Works for kids with wiggly teeth too. The water absorbs and softens the inner crust while the outer crust loses its moisture and becomes brittle and thin. You can do it when it gets stale to rejuvenate it too. (Just don't leave it around too long after that because the heat and extra moisture is fun for mold too). Best to eat within 24 hrs after doing it.
I learned sourdough from you! Once a month I make 20 pounds of your no knead recipe and separate them to 1lb pieces put them in ziplocs with a splash of olive oil and freeze them. They come out great.
This is great - perfect timing as well. I have been doing English muffins and pancakes/waffles and kept delaying to make the bread as it felt harder to get into a routine. But this will help so much. Thank you! Also - your English muffins are the best. We make them a couple of times a week as they don’t require as much planning. And they are yummy yummy yummy. ☺️🤗 my dad told mom to learn to make them - but she is not into sourdough yet. I need to buy her a cookie jar and help her start one. Thank you again! ☺️
I must give this a try! I failed at sourdough until I watched you and realized I was trying too hard...lol...once I relaxed and just enjoyed and stopped trying to be perfect I have wonderful sourdough bread
Girl when I grow up I want to be just like you! You give superwoman a whole new meaning. Were you guys pretty much raised like this by your mom? It’s impressive that you can do everything you do! 💕🙌🏻💕 I’m gobsmacked!!! 🤩
I also learned sourdough from you Lisa, but it was from your early years when you didn’t bake the artisan loaves, so I had to figure it out another way. It’s so fun watching your beautiful loaves! I also love to make a triple or quadruple batch, actually making so now
I know this is an old video (I don't know how I missed it!), but I've followed you for years and years now. Your kitchen style is exactly like mine and it's somehow comforting to see someone else working the same way. Instead of exact measurements and recipes, it's just a little this, little that, it'll work out and be good somehow. Thanks for always showing how you substitute and get messy and cook on the fly. It's great to relate and always for others to see that cooking doesn't have to be a science as it can be an art :)
I 'accidentally' left a bunch of bread dough in the fridge for 2 days. When I finally baked it, it's oven spring and flavor was the best we'd ever had. Great video!
I keep a little bowl of cold water next to me to dip my fingers in before I work the sticky dough and I dip in between stretches as needed. The "stretch and fold" process is to help the bread develop gluten. I find that using the dough hook doesn't work as well as stretching and folding the dough. I do 3 stretch and folds, with 30 minutes in between each stretch, before doing the big rise. That's just my two cents on that. Nothing better than hot, fresh bread with butter! Yum! I love that you cook with your kids! I used to cook with my kids and now I'm cooking with my grandkids! It's good bonding time and creates such warm memories. The retreat looked so fun. Thanks for sharing.
Hi Lisa, I have been doing this method since the first time that I watched this video. Thank You! I have found that if I use parchment paper in my baskets to store in the fridge in a plastic bag, I can take the loaf out of the basket with the parchment paper directly into the hot Dutch oven. I don’t have to clean anything afterward. Works great! (I let the basket sit out of the fridge while the oven is preheating.) Love your channel! Watching this again to learn the stretch & fold method directly in the bowl, since I have always stretched & folded on the counter. Not sure which method I like best yet:).
I’ve actually been out of every flour except for APF and made your recipe and it still came out wonderful. Just thought I should share in case someone wanted to try it and couldn’t get to the store.
I finally tried this, and it was a huge success! And...after a dozen or so loaves of your recipe for sourdough, I am happy to report I've gotten the knack. I struggled with the wetter dough for awhile, but yeah, now I'm finally confident to start making and sharing my creations with others! I still find (even in the warmer summer weather) my starter takes around 8 hours to reach its peak. Strange...but knowing that makes the planning much better. So happy I discovered your channel/social media!
I ran out of parchment paper. For my cast iron skillet, I greased the bottom of it and sprinkled corn meal over it. My bread did not stick and the bottom had a nice toasty crust. I actually like the crispy texture of it more this way. It browned lovely still. I don't have a Dutch Oven pot. I just stack my two old cast iron skillets together. They work great.
Mine is sooooooo sticky!! I followed everything to the T. I don’t know what to do. Watched a gazzillion videos to see what to do. Oh well. A learning experience
there are many reasons that can happen...you may want to look up troubleshooting for sourdough bread...you can read through the reasons that happens and see which you think may apply to your situation....that may be more helpful than me trying to guess. Don't give up...it gets easier
Wow like someone else in the comments stated this is BRILLANT!!! What a time saver. Thank you for this. I actually never buy unbleached. I usually just buy bread flour and use it for everything. So far so good. :)
I'm so glad I found your channel! But I can't find the printed recipe. Where can I look? Thank you for all you do for your family. We have raised six hungry sons and I baked 3 regular loaves a day! Can't wait to try sourdough!
Ok, I have been baking sourdough for almost 20 years. But whenever I am in a time crunch with the family like you are sometimes especially when god decides to size up your family 😉 fresh bread goes out of the window. Which for me is almost a sacrilege (as a German). Long story short: I tried out your method just by converting your recipe to one loaf and had it in the fridge for 2 days until I was ready to bake… and oh my it was and I think is the best bread I’ve baked so far or in a long time. I did minimal handling (I usually overhandle a bit as being strapped for time thinking I’ll build more gluten 🙄) and my the crumb was soft yet chewy and flavorful. So I highly recommend your recipe and thank you so much for teaching me something I haven’t considered in almost 20 years.
I agree that new creations come from unexpected interruptions. My sourdough pasta went from 24 hours to 6 days because of the holiday….was excellent, even better than the 24 hour ferment. Love the idea of bread each day without the daily mess. Thank you.
I use 2 cups water, 1/2 cup of start, 4 cups bread flour, 1 tsp salt, 6 turn and folds-2 hours, 12 hours fridge rest for 2 one pound round loaves that I proof and bake in 8" round stainless steel dog water bowls from Dollar Tree $1.25 each. 2 for bread, 2 for covers. Multiples thoughout the week would just need more $1.25 steel bowls.
Just started watching your channel...it's great! Working on my sourdough starter now. Had originally started with gluten free, but found out that as long as I do the bulk rise for long enough, I don't have any issues with regular sourdough! I'll make my first loaves today...can't wait to see the results.
I can’t get my dough to stretch like you do. I make two loaves of bread every week and they ever turn out the same. I don’t have a problem with my starter, it’s my bread.
Nope, when the Dutch oven is good and hot, I take my dough out of the fridge and score it while still cold. Then put it in the pan right away. This little lump of cold non poofy dough springs right to life in the oven. No bringing the dough to room temp required. (Though I still haven't figured out how to keep by bread from burning on the bottom). I'm still learning too.
The timing for the stretch and folds works out really well for my toddler's potty training schedule. This probably isn't intended, but it's helpful, lol! I'm very new to sourdough making, and I'm super grateful for how informative and easy to follow your inwtructions are.
you can start out just making due with what you have in the house but I will link some that I have for you..www.amazon.com/shop/farmhouseonboone/list/1QOV347X6JHW2?ref_=aip_sf_list_spv_ofs_mixed_d
Dear lady... thank you for your wonderful instruction on bread making. I have wanting to learn this for years and didn't have anyone in my circle who could teach me. And this idea of doing a whole week of bread on a single day is mind blowing for me. What an amazing time saver. Again thank you for sharing.
I’ve been making einkorn bread in a bread machine but it’s my last nonstick item. I have searched for a machine that doesn’t have nonstick and I’m trying to figure out if I really have it in me to do it this way. 😂
This grandma is always learning something from you! I enjoy and appreciate your videos so much! I have a question, and it might be a silly one. 😉 Does the Walmart bag touch the dough? I think it would be an issue for me if it did. What might be another option instead of the WM bag? Again, thank you for sharing your life and family! In Christ, Joetta
All interested in this outcome, check out Chainbaker’s “long cold ferment” videos. I ONLY do it this way now. One batch about once a week. Bake day 1, 3, and 5 ish. 5 is the tastiest.
Thank you very much so much organisation !! I suppose a « petrin » like we call them in France …would be helpful for you when you have to knead your dough in the Perrin you can do your mix , and let it rise and do your separation for each dough to go to the fridge.. all this without messing your counter.. well it’s what I can see would help you …. But maybe you have thought of this? It is a very super organization for your family !!!
I saw a prenatal chiropractor for cheaper than what your experience was, and I felt amazing. I dealt with a lot of lower back pain and a long with stretching the Chiro helped a lot. I ended up not using a belly band the further I got into pregnancy, and I yearned for baths but we didn't have one. And being pregnant during the summer sucks! Light clothing is a must
I remember when I was growing up, my mom made bread every Fri. I remember her cutting off the heel of the loaf. I would butter it up & it tasted so good. Best memories.
I appreciate you saying you have flies in your house❤ we always struggle with them, it's something that happens when you don't have a/c. Thanks for being real❤
It’s called the ‘bulk rise’ because it’s rising of the whole mass or bulk of dough from multiple loaves rising together. Then the bulk is divided and shaped into its final individual shape for the second rise.
You speak my language. I have finally figured out the art of measuring, feeding, and stretch & fold. Thank you for taking the time to post such simple, yet educational videos to watch & learn from. You made it easy to follow your instructions and I got it! My family is loving the fresh loaves of bread once a week. I use a small loaf recipe measurement that is perfect for our family size. I am grateful for this new skill that I have learned. No throwing away discard & stretch & fold truly is fun😁
The whole first fermentation is called the bulk rise, not just the part where you no longer stretch and fold. It's called that because the dough is all fermenting together in bulk rather than in individual loaves!
I love this video! I don't know if this idea would help you or not. But I use a Sterilite 16 Quart Basic Clear Storage Box that has a snap lid (it's not airtight) I use it as my dough bin. I mix everything inside this bin PLUS I use this bin as a dough incubator when Im fermenting my dough. It fits in my fridge good. I use this "dough bin" for my various bread recipes. Using the same bin for mixing and incubation eliminates the need to make more dishes. This adjustment has made life more easier.
also I leave leftover dough in bin when mixing next batch its just like adding sourdough starter. Our family loves the taste and this method has saved so much time!
This sounds like a convenient way to do it. So you just take out the quantity you need then shape. How long do you leave it in the banner on before baking?
I hope this isn't too personal, but how do you stay slim and fit eating such delicious food? I find that wholesome homemade food is so good I want to eat a lot! Homemade bread with butter, rich meat heavy meals, cream sauces. I know you stay very busy and active throughout the day takikg cate od your family, but I'm still wondering if you consciously practice portion control? Thanks!
Nourishing foods satiate our bodies and leave you feeling satisfied and fueled so you have higher density instead of empty calories, so you tend to stay slim because they also don’t spike blood sugar levels
I have a question. Does the discard need to be from Fredi g the starter the previous night? Or is it ok to use a sourdough discard that has been in the fridge a few days?. I ask because my discard looks thinner than yours. I made the sourdough skillet and the sourdough fell down to the bottom of the skillet. (Not sure what I did wrong). Thank you
This helps! My husband is gone allllll the time for work so it’s constantly just me and my 2yo. So this makes it to where I don’t have to stress about eating a lot of bread in just a few days
I can see HOW to do the stretch and fold, but are you only stretching it twice and then tucking the ball and waiting for the next stretch and fold? How long does each stretch and fold take?
Yes- brilliant! Thank you so much!!! This is so in line with my desire to plan and prep so I can rest and focus on my other motherly, wifey, homemaking duties.
I learned to make sourdough bread from u and I have actually been doing this same bulk batches fermenting but I only do a double batch. One day I figured I would try to save some time and wanted them all to be fresh the day I needed them too so I left them all in the fridge until I baked fresh and it has been soo convenient! I very much enjoy watching all ur videos…You’re great…thank u so much for sharing all ur wonderful knowledge!
Something about this video reminded me of summers on the farm with my grandma. I guess just seeing the bread baking feel more like an average parr of the day. My grandmother was always baking or doing laundry with a wringer washer :)
I was lucky enough to live beside my granny and stayed every weekend with her. I'll never forget her currant bread that she'd always leave out on the windowsill to cool, oh coming round the corner and smelling it brings back lovely memories 😊 unfortunately I've never been able to make it the same as she did
Hi Lisa thank you so much for this…. Really enjoy your sourdough bread recipe already. Making multiple loafs is a great time saver. Also love the fact that you can give one away two friends or family.
Thank you for sharing this with us and showing us the different stages of bread throughout the week. It was very helpful to see it and encouraging. It makes weeknight baking more doable.
PLEASE HELP!! Hii, I wanna try To make a Bread like you But I have a question.. do you make the towel wet (15:33) or just bring Some bloom into it? Sorry for my english.. greets from Fenna (the Netherlands)
Thank you so much for this video! I'm going to try this. I do have a question - do you allow the dough to come to room temperature before baking, or do you put it straight in the dutch oven from the fridge? Also, have you tried this with einkorn sourdough? That is what I make and I've never had it rise overnight in the fridge. I'm so excited a friend shared your blog with me!
I made a single serving of your recipe, and from the beginning. My dough didn't look ANYTHING like that. It was shaggy from the start. No wetness like your showed, no stickiness. It was pretty well firm from the beginning. Wtf happened?
There are so many variables with homemade sourdough....was your starter fed and at its peak? Did you use the same kind of flour as I did for the recipe...did you do the stretch and folds etc....
People are amazed at a woman bread prepping for her family. Once upon a time every woman did this. We've gotten so used to a fast-paced lifestyle, where men and women work, daycare raises their kids, and fast food and box meals have replaced home cooked meals. Women have the hardest, and most important, job in the world: managing their homes. Read Proverbs 31, and study the characteristics of a virtuous woman.
