I’m making this for the third time and it turns out great every time. My family loves it! It’s like the magic loaf I’ve been looking for. As I’m trying to make the perfect loaf of sourdough, I can make this in between so I feel a sense of success on the journey. 😂😊 You are an amazing teacher! Thank you for sharing!🎉
I baked this today, and was amazed with the results. That was even after I forgot to add the discard. I did eventually add it after the mixing process and at the beginning of fermentation. The fragrance in my kitchen was insane! Many thanks from my family and me ❤
I have made this recipe at least 30 times now and every single time, it has turned out perfect. I'm so happy I've come across this recipe--my all-time favorite for white bread (and a great way to use up sourdough starter discards). Win-win! Thanks so much for this.
Had quite a bit of oldish sourdough starter sitting in fridge and didn’t know what I’d do with it besides throwing away. Tried your recipe and that took all the fuss out of baking an overnight sourdough loaf. I love the result. Light delicious loaf in 2 plus hours. So happy! Thank you so much :D wish I could add a picture here.
I halved your recipe (used All purpose flour+little bit of whole wheat flour instead of bread flour) and it turned out great!!!! It looked exactly same as yours in the video. It was the best loaf I ever made. Thanks a lot!
@@nandwings I don't recommend using a large amount of whole wheat flour for your first attempt. It will change dough texture, amount of water etc... I think I started with 50g whole wheat + 500g all purpose flour(I halved the recipe). Sometimes I try 100g whole wheat and add some seeds(poppy, sesame, flax, chia seeds etc) it still turns out amazingly.
I made this bread yesterday - it was FANTASTIC! For fun, I added an egg wash on top sprinkled with oats and flax seed, but the soft, tasty crumb was absolutely the star of the show. My husband liked it so much more than store bought bread. Simple and delicious. Thank you!
I halved the recipe to make 2 small 511g loaves. I used less salt and yeast. Texture turned out very soft. Next time I will make the full recipe and add dried fruit and nuts. Thank you for sharing the recipe.
I have been trying to make sourdough and I got tired of the 2-3 day process ending in semi-failure. I was trying to use up my discard and stumbled upon this video. I figured I didn't have much to lose...it was a couple hours of my time. I used sourdough that had already peaked and deflated (overripe, unrefrigerated). My dough was initially a bit stiff so I added a bit of water. Also, it seemed like too much volume for my kitchenaid as the dough was going above the dough hook and into the spring. After the first rise (before 1.5 hrs), my dough was well past the top level of my kitchenaid bowl (a bit more than yours). When I poured it out it was stringy and I thought I over proofed. I quickly shaped, placed in loaf pans, and preheated the oven. In the preheating time, they rose nicely and to my surprise, they passed the finger poke test. I sprayed with water, scored and baked with a probe to internal temperature of 205 F. The loaves rose nicely and were probably the best bread I've ever made. It looked like sandwich bread and had a mild taste of sourdough. They were so incredibly soft (I did use the olive oil) that my kids said they were better than wonder bread. I will definitely make this one again. I would like to try with more starter for more sourdough flavor! Thank you so much!!
Thanks for the nice video. I've been baking sourdough loaves for quite a few years now and am still using the original starter I made from scratch way back then. Your method of keeping the starter in the fridge is spot on; this is how I have kept mine all these years, because I always thought that having to feed your starter every day is just plain madness. My starter has been fed even less frequently than once a week and is still vibrant. I will try baking this "sandwich" bread technique this coming weekend (just got some dry yeast) and report back on my results.
Yep, it worked alright and I produced 3 nice pan loaves (my pans are smaller). However, 15g of yeast is a little too much for my taste, I feel that it imparts an off whiff. I'll do it again, but with only 7 to 10g to see how it goes.
I used this recipe about 9-10 times already (every 3 days or so). From ~2.1kg of dough I get 3 nicely risen loaves (8x4x2.5 pans), my kids love it. Two comments: 1. I'm using the best olive oil I can get. 60g of extra virgin oil will give a subtle, fruity aroma. 2. I'm using 5-6g of dry yeast (not instant!) and the results are consistently excellent. More yeast than that is a waste of yeast. Thanks for the recipe!
Excellent video. I'm relatively new to sourdough and make a starter by simply using 25g flour and 25g water (at 35°C) every 24 hours at roughly the same time for about 5 days. Rye flour is very good - I'm trying white this time. When it’s ready to use the scrapings left behind in the jar can activate the next batch of starter.
Well I'm glad my video helped. You can play around with the amount of starter you add, just deduct the equivalent amount of flour and water. Just bear in mind that the gluten in the starter will be weak, so if you use too much you'll end up with a weak and sloppy dough. Cheers Jo 👍
I made this for the third time but this time, added more sourdough discard since I had sooo much left! I increased the discard to 250 grams then reduced the amount of water and flour. The bread cane out even more bouncy and moist! I love how this recipe is so forgiving.
Excellent, that's what it's all about - experimenting! Be interesting to know how much you can add before the dough loses too much strength...I reckon 50% would be doable...especially in a tin 👍
I'm just proofing a 500g of disgard dough. I only had 7g of yeast so the timings are almost doubled. I'm using an Italian manitoba flour with high gluten so I'm hoping it holds together...I'll let you know...
I will be trying this with 400g of discard and reducing the flour and water by 100g each. Crossing my fingers that it will work. I want to use up more discard!
I made this recipe twice already and it's fantastic!!! The bread is moist and delicious, and almost sweet without any sugar. Nice and quick, must try!!!! I freeze discards in a plastic container and when enough is collected, defrost and bake. Thank you!!!
Thanks Ivan. Glad you're enjoying the bread. Saving the discard in the freezer is a great idea - you can build it up slowly and use it whenever suits 👍
I love this recipe and my family does too. Fast with the sourdough taste. It’s my Saturday go to or when we are out of bread. Thank you so much for sharing this video and recipe. You’ve made my family happy ❤
Great way of putting the leftover sourdough in work. I followed exactly the same recipe and got exactly the same loafs. My daughter loves them since she finds my real soughdough bread crust a bit hard to chew. Thanks a lot.
This really worked well for me. It was quick and easy. The resulting loaf tastes great as the sourdough flavor shines through. There is an issue of how the oven should work. I'm in Switzerland and my oven is small but does have a pizza stone in it. He is what worked for me: 1. 250C with heat on top and convection on. 8 to 9 minutes. I put a pan of water in when I put the bread in. 2. 190C with heat on bottom and convection on. 20 to 21 minutes. I removed the pan of water here.
It's a nice way of being able to use your starter and benefit from the additional flavour without having to commit to the whole sourdough process. Good luck on your bread journey. Cheers Jo 👍
Ha...sorry to quash your sourdough ambitions...but this is SO much easier 🤣 You should persevere with the sourdough though...it's another level all together 👌 Happy Baking, cheers Jo
@@BuzzbyBakes I’d love to get sourdough right but my dough always comes out too wet and sticky and when baked it looks more like a cow Pat than a nice round loaf.
Thanks for sharing, and I am glad to see videos with less production and more content! Sound was fine, lighting didn’t have any problems for me! I did however, LOVE the advice. Been needing to make some sandwich bread and am low on yeast but have my starter! Going to make this soon!
i made this today without the salt and oil, it was heavenly, thank you for sharing techniques, this video is informative and the recipe really works! thanks thanks! i also have alot of discards, will make this every day!
I almost skipped this video when you referred to using yeast but I know nothing so watched. So glad I did, you've set me off in the right direction. Thanks!
@@BuzzbyBakes I was specifically looking for sourdough starter recipes that don't use yeast. It hadn't occurred to me to use the flavour from the starter but hasten the rise with yeast. One of those things that is obvious, once somebody such as your good self points it out! 😂
Made this today and it turned out great. I like that I'm using some sourdough starter to get rid of some regular flour that has not had time to ferment.
I only bake one large loaf (680g ~ 1 1/2lb flour) per week, just for me. When it’s cooled I slice it, halve it and freeze in two separate bags (so it ensures freshness). A slice will defrost at room temperature in just a few minutes or, if needed quickly, into a bag and about 15 seconds in microwave at 700w then stand for a minute (still in bag).
Thanks so much for your tuts! We are in lockdown due to COVID-19 for 21 days so I figured it was time to start baking my own bread again ... never tried sourdough until now and was really being schnoop about tossing the starter! Why??!!! But this tut makes my heart happy and have now started my loaves... yum delish!
Ha! Schnoop is a new one on me! I don't mind tossing starter, but yes, this is a great way to use it up without having to commit the full time required by a proper sourdough loaf. Good luck and Happy Baking! Cheers Jo
ArtJournalJunkie There are a lots of recipes on Pinterest for things to make with the discard… Crackers are excellent, pancakes are better. I’ve even seen some recipes for some quick breads such as banana. Check it out.
I AM giving this recipe a try. I have 2 beautifully risen loaves waiting for the oven. Just a couple of minutes and they'll be baking. Wonderfully easy recipe. Perfect!! Thanks for sharing great recipe!! PS: at this moment my house smells heavenly. 2 huge loaves golden and gorgeous!! Yum.
Please advise - bread top browned too quickly in the first 4 min - temp as advised. My starter had rye in it...would the time change for a single loaf?
Thanks for the really understandable explanation of how to keep your starter going in the fridge. And how to use a starter quickly if you want to. Both very helpful discussions.
I have just come across this recipe and it´s really great. Quick to bake, lovely taste and keeps very fresh in the fridge, so I also bake two breads at a time. No need to buy sandwich toast in the supermarket anymore! Thanks for sharing! Greetings from Germany!
Excellent news 👍 This recipe has been very popular during lockdown...lots of new starters out there generating plenty of discard! Keep it up, cheers Jo 👊
I haven't seen this technique anywhere else, but I had read somewhere that you could dry out starter and if you fed it once a day, after a couple days, it would come back to life. I tested this and it actually worked. So what I did with my starter, back in the days when I maintained one, is that I would take the excess and spread it out on a cookie sheet and leave it out to dry during the day. At night I'd take the dry chips and throw them in a blender and pulverize them. I put the powder in a large pickle jar that I keep in the freezer. Once I filled the pickle jar, I stopped maintaining a starter. To create a starter, afternoon Day 1: Mix 1 tbsp starter, 1 tbsp flour with 2 tbsp water. Day 2: 2 feedings, morning and evening of 1 tbsp flour, 1 tbsp water. Day 3: Feed 3 tbsp flour, 3 tbsp water in the morning. In a few hours when it's read, use it. (If you need more starter than this, you can simply feed more on day 2 & 3 to get where you need. The 1 tbsp starter on day 1 will probably be plenty sufficient for double this.) It may look active on Day 2, but I've had 2 failed loaves trying to use the Day 2 starter, so I always go on day 3. Works like a charm. I can leave town for extended periods (we left for 6 weeks) and can come back, make a starter, and have fresh bread my 3rd day back. It's a pretty sweet system and it couldn't possibly be more convenient. Not that maintaining a starter is all that tough. My picklej ar still has about half the dried starter left in it and I've made some 50 or so loaves with the first half of the jar. Once it runs low, I'll maintain a starter again and rebuild my stock of powder.
I have tried drying some starter once but it didn't seem to reactivate very quickly, so I gave up on that idea. Keeping the starter in the fridge works well enough for me, but it's always good to hear about the processes other people are making work. Cheers Jo
Thank you for your video. It took quite a bit longer as my kitchen was so cold bit got there in the end. I made two loaves in the pans I had. Forgot to take a picture of the other one but I gave it to my neighbours. Happy New Year.
Hi as there in only two of us I tend to cut the amount by half and make two smaller loves and it works great , I sometimes just bake one loaf and use the other half to make pizza and it always turns out lovely, thanks for a great recipe 🤗
Love your you tube post the most! I have learned so much and really appreciate your baking with sourdough starter (which I keep one going every day) Love your bread It has turned out so good! Love the open crumb ones too! Thank you so much!!!!!!!!!!! I hope you will post more videos!!!!
Thank you so much Susan. It's positive comments like that, that make it all worthwhile...and balance out the 'less supportive' ones shall we say 🤣 Keep baking...and watching! Thanks again, cheers Jo x
I am new to bread making and have been experimenting! Thank you for this video and all your advice, especially being able to use my Kitchen aid. I will definitely be following more of your videos! By the way my bread turned out perfect! Thanks again! 😊
It's certainly a quicker process and a nice way to use up excess starter...it's not a substitute for proper sourdough though! For that you'll need to take your time 😂 Happy Baking, Cheers Jo 👍
Linda Boogerd I just wrote it down as I watched the video. Here it is for 1 loaf: Starter discard 100gms Warm water 300-325gms(depends on your flour) Bread flour. 275gms Wheat flour. 275 gms Sea salt. 10 gms Yeast. 8 gms Olive oil. 30 gms
I made your recipe today (cut the recipe in half) to make 1 loaf and tried it with 200g of sourdough that was discarded 3 days ago. I added a mixture of grains as well. Just beautiful and soooo tasty. This is my to go recipe from now on. Love your videos.
Finally I understood the concept of the starter how it could substitute into our recipe. Video slightly long but very well explained!! Thank you so much for sharing the knowledge. I also always wonder why some recipe still use commercial yeast when using the sourdough starter. Now I understand.
I'm always trying to keep my videos short and concise...but they always end up long! I'm a waffler 😫 Glad you managed to extract the info you need though. Thanks for the view, cheers Jo
@@BuzzbyBakes I would like to share my outcome here with those yet to try. My loaf rise lovely with this simple theory on the starter. I will try to increase my starter more on the next bake to make my loaf more sour. Now I share this tips to my Malaysian friends, sharing is caring. Cheers
I made this bread today (halved your ingredients), have never had much success with basic sourdough, but this way was terrific. I used 1/2 white spelt flour and 1/2 bakers flour. It was delicious. Thank you for the video.
Tried this today!!! Only made 1 loaf though. Turned out exactly like this and so easy. I ordered a Kitchen Aid mixer today though.😃 My Mixmaster stand mixer has dough hooks but it worked pretty hard to mix this dough. Good excuse for a new one anyway!
Great recipe! Just made this and halved the quantity for one loaf. Used 250 grams whole wheat + 300 grams bread flour. Eyeballed extra water until it became a sticky dough. The bread came out very moist and yummy! Here’s the recipe for one loaf: •550 g flour •100 g sourdough starter •350 g water or until sticky/tacky •10 g salt •7.5 g instant yeast •30 g olive oil Fill a baking dish filled with water. Place on the bottom rack of the oven so it steams while baking. Bake 475 * F for 10 mins Reduce heat to 400* F for 23 mins
I enjoyed your video very much. I do both with the Hooch as I was taught that when stirred in it gives the bread more tang as opposed when removing it which results in a milder tang. 🤷🏻♀️
I've always poured it off as it's alcohol, and yeast doesn't like alcohol. Still, if it's not hindering the activity of your starter then it's not a problem...and I'm a mild tang kind of guy! ✌😎 Happy Baking, Cheers Jo
I loved making this. It was easy and the dough felt nice, and rose very well, but the finished bread was dense and dry. Good for toast but not for sandwiches. I must have done something wrong, and will try again. Thanks for the tutorial.
Thanks for the recipe ! The sourdough discard was just one day old as I just started making my starter but the bread turned out delicious. I also halved the recipe and used AP flour only
Found you by accident and watched. I have been using my leftover starter after feeding for pancakes and waffles on the weekend. However, I would like to try making a nice pan loaf as you have done. Will give your method a try next Friday, thanks!
Great recipe! I divided in half, and got terrific results. Just waiting for it to cool for the final taste test. It’s nice to have a bread recipe that can get done in one morning or afternoon.
Thanks for the great recipe. I usually do proper sourdough breads. But this one is perfect for the use of discard. Plus my daughther likes easy-to-chew breads better. :)
This method gave me great results. Thank you. The only down side is that the bottom of the loaf was a bit pale. Perhaps next time I will consider using a preheated dutch oven for a boule shaped loaf
Thanks Angele. Glad you got some good loaves. You could try starting the bake off at a higher temperature, or returning the loaves to the oven for 5 minutes once you have taken them out of their tins to help darken and crispen the crust all round. Cheers Jo
I'm looking for a variety of things to make with my starter discard since I detest throwing it into the trash. WHY NOT BAKE BREAD WITH IT?! I'm so glad to find this idea. I'll be trying it tomorrow. Thanks!
Video and sound is spot on, as in good enough. I know exactly what you mean. I have three Red Heads on Dimmers and Use Brollys to defuse it. It all gets a bit much.
Ha...sounds like a proper studio setup there! My dining room's a dining room, not a TV studio. I like spending my take making and baking...not rigging the set! 👌 Thatns for the feedback. Cheers Jo
@@BuzzbyBakes Not don any filming in years, still have the gear, I only film my mug lol Was just the point that it gets so fiddly and all the editing ;)
Thanks Matthew. We can all be guilty of overthinking...particularly when we're striving for a specific result. Sometimes though, keepingnit simple is the answer. Cheers Jo 👊
Oooh! I’m definitely going to try this recipe. Great tips and advice here as well. This video answered every question that popped into my head while watching it. Thank you so much!
My friend, you don’t really need to feed it every week or throw out anything. I’ve kept my strong, vibrant starter in the fridge in an air tight jar or Tupperware for MONTHS (an amount large enough to keep hydrated, like 150 grams)! No mold if the container is sterilized in the dishwasher. Then pull out, mix in the hooch, feed it two or maybe three times - put in warm spot, and boom! Back in business. My MIL puts her Tupperware in the freezer, who cooks with sourdough much less than me, and only pulls it out a couple of feedings before she wants to use it. All good. You really don’t need waste, though discard cookies are very tasty. Just food for thought.
Thank you for this video and recipe. I made it today and I'm so happy with the result. I mixed the dough in a breadmaker machine but baked in the oven. Such a nice tasting bread with a crispy crust and soft inside. This will be my goto sandwich loaf. With a bit more experience I'll be checking out your sourdough videos too. ☺️
Thanks Dianne, glad you were pleased with the results. If your starter is good and active then you've got to jump in and give sourdough a go...you'll soon be addicted to the process...and hopefully equally good results. Good luck and Happy Baking, Cheers Jo
I sometimes add 1/4 tsp of yeast to sourdough to speed up the process a bit. I can make a "true" sourdough quick loaf in about 4 hours this way using warm water and a warm proofing box.
Excellent instruction set and probably the easiest bread recipe I have seen in a long while. I did leave me with one question. Do you leave the steam tray in for the entire bake? I have never done a steam bake for bread other than the first 20 minutes for sourdough.
Thanks Trever, I do leave it in for the whole bake as I only add a cup of water which totally evaporates during the cooking time. If there's still water left in the try with 10 minutes to go, you can take it out to make sure the loaf crisps up nicely. Happy Baking, cheers Jo
@@BuzzbyBakes In a great bit of hindsight I posted this question after I had already started the bake. I ended up using two cups of H20 and didn't pull the steam pan. Tops came out fantastic but the bottoms were still a bit raw. Chucked them back in for 3 minutes with no steam and the result was spot on. Again, great instruction set and the fact you keep up with older threads speaks volumes. Thanks.
This recipe gives the best results I’ve ever seen! Do you have any good recipes for 100% rye bread? I prefer the combination of starter and yeast dough.Thank you!
Good job. Here are some ideas instead of loaves. 966grams = 36 dinner buns or hotdog buns.771grams= 1 average size loaf. (You get 3 from your recipe) 1769 grams = 18 sub buns
Thank you for your well explained process Could you please explain further the freezing part. Do you really mean to freeze completely the loaf into hard stone? Does not this brake the structure of the glutten? How do you do after taking it out? Thank you. Please keep posting videos they are very informative and well explained.
