Sourdough Bread Recipe for Beginners | Make two loaves with this recipe! 

Thank you so much! 😊

@@WannaMartinez23 :))

Well it could possibly be a few different reasons. Cooling time If you cut your sourdough while it's still hot, steam trapped in the crumb can make the interior wet and gummy. Oven temperature If your loaf is golden brown on the outside but wet or gummy on the inside, it might be baking too quickly. Try reducing the temperature and baking for longer. Over-fermentation Over-fermentation can make dough wet and sticky, and prevent it from rising properly in the oven. Let the dough rise until it's about 20-30% larger and you start to see bubbles forming Maybe your starter wasn’t strong enough? How long do you leave your bread in the oven? & do you wait for it to completely cool down?

I don’t, but I plan to film one. Are there any specific questions you have? I can try to help you through here.

Ok.. I answered my own question!.... I often do overnight bread and just let it sit out... I use shower caps to cover the bread then I place it inside a bag and close it. works every single time!

I bulk ferment during the day/evening and I cold proof overnight in the fridge. I bake in the morning 😊

@@WannaMartinez23 thanks!

Oh sorry. Idk why it shows up blinking on the video. The recipe is 135grams of active starter, 780grams of warm water, 1000grams of bread flour and 20grams of salt. This will make two loaves. I’ll add it to the description as well. Sorry about that.

@@WannaMartinez23 awesome thank you

You can definitely put less water, this is just what works for me and the temperature of my home. & like you said, it works. I also do other recipes where I add less water and the bread turns out amazing too. 😊 I’m still learning and trying different techniques, so if you have a recipe that works, I’m willing to give it a try 😊

I got this recipe from a video on tik tok. I am still new at baking sourdough. So I gave it a try and it worked. I’ve seen others use 150 grams of starter and 800g of water but for some, the temperature of where they live make their dough too sticky. So they stick to adding less water. The bread is still delicious. I’ve tried 150g of starter for the double chocolate sourdough bread and it was delicious too. I’m trying different recipes too. They’ve all worked so far.

@@WannaMartinez23 Keep trying different things, I think that is great. My thing is that people new to cooking/baking take everything too seriously. Check out the book "Ratios" by Micheal Ruhlman. It's pretty cool. Also, everyone tries to follow these baking thing exactly, but nobody ever mentions that their oven might be off. Mine runs low, so I do have an oven thermo to check. -I did like the video and look forward to more posts from you. thx.

I agree. I’d like to get so good at baking that I don’t need measurements. But for that, I need to keep practicing. I’ll definitely check out the book! Thank you for the recommendation. & thank you so much. I appreciate it! 😊

One time I had such anxiety over measurements and weights that just for fun I decided to completely wing it. I took my activated sourdough starter, measured out a cup of it then added enough flour and water (with some salt thrown in at some point) that I got that shaggy dough looking about right. Can't remember if I put that in the fridge then or later or if I did at all but I eventually began the stretching and folding then after doing that 3 or 4 times I let it rise and either baked it or put it in the fridge overnight. The whole thing was deliberately extremely loosey goosey and it all came out just fine. Even had some decent crumb cause I didn't overmix it at any point. Since then I feel less stressed out about it all. ;)

Do you think over mixing makes a difference in the crust? Because I’ll probably try not over mixing in the beginning. I’ve just seen so many people mix the ingredients for at least 5 minutes. I hope I can get to the point of not measuring anything 😊