Sourdough Simplified | It doesn’t have to be difficult |  

Awww… thank you Ashley ❤️

Thanks Alice! You’re right… I do love making it!!! Thanks for watching! 😊

Thank you 😋

Thank you!

Thank you 😋

You are so welcome!

They are both so good!

Thank you! Lol this is a simplified version but yes pretty involved! You too!

You can do it! I’m sure GF sourdough is doable!

@@karenbaskettdiyer I will definitely have to look into the GF side of this and work it with your techniques thank you ☺️

I need the recipe! Send it my way!

@@karenbaskettdiyer If you have a favorite chocolate chip cookie recipe, like from grandma or your mom, use that and remove at least 2 TB of flour from that recipe (I have seen it as high as 1/4 cup!) and replace that flour with your sourdough starter. Also, brown your butter... I do it for about 7=8 minutes... everyone does it differently but that is what I like... Make sure if you use your sourdough starter, don't use a starter older than 72 hours. I tried it and it is a very, very odd taste. I did some research online and the sweet spot across the board is 3 days or 72 hours.... If you don't have a cookie recipe I have tons but I think family recipes are best!!

Ingredients • ¼ cup (60 grams) sourdough starter & *fed within the last 12-24 hours • 1 ½ cups (385ish grams) filtered water. • 4 ¼ cups (500 grams) unbleached all-purpose flour or bread flour • 1 ½ teaspoons (9 grams) fine salt *I use real salt Instructions 1. In a large bowl, add the sourdough starter. Add in water and use a dough whisk or a wooden spoon to stir until dissolved. Stir in the flour and salt until a shaggy looking dough forms. Finish mixing dough by hand in the bowl until all the flour has been absorbed. Cover the bowl with a clean kitchen towel or cover and let the dough rest for 45 minutes. 2. While still in the bowl… Stretch and fold the dough for 15 seconds. grab the edge of the dough and bring it straight up it about 4 inches and tuck it into the center of the dough. Then, turn the dough 1/4 a turn. Continue this process until the dough has come full circle and it has tightened. Return the dough to the bowl, cover with a damp towel and and let rise at room temperature or a warm area for 9-12hours to ferment. Do not refrigerate the dough. The dough should be about double in size and look puffy on the surface and bubbly under the dough when fermented. 4. Lightly flour your countertop. Pull the dough from the bowl and shape the dough by stretching and folding it again. Line a medium sized bowl with a towel, or use a banneton bowl with linen cover, and dust with flour or rice flour. Let dough rise in it for 45-60 minutes. 4.Preheat your oven to 450º with Dutch oven inside. Cover the dough bowl with a piece of parchment paper, and turn it over onto the countertop. Cut the top of the loaf with a lame or sharp serrated knife. Gently lower the parchment paper dough into Dutch oven. Bake at 450 for 40 minutes with lead on. Then bake for an additional 20 minutes. checking it at 10 minutes and covering with foil if necessary to prevent it from burning for the last 10 minutes. Allow to fully cool before slicing. Enjoy!

@@karenbaskettdiyer thank you ❤️❤️❤️ And how do I start a starter dough? ❤️❤️