I follow a very similar process to baking sourdough bread and I also use a dutch oven. For me the trick is when I place my bread in the bowl (I use a bowl not a basket) for the last rise I line the bowl with parchment paper, when I transfer it to the Dutch oven I just lift the four corners of the paper and don't have disturb the dough. I preheat my Dutch oven in the oven which allows it to get a beautiful color all around.
I'm new to sourdough baking also having a blast but from watching so many videos I watched one yesterday ...the girl took her starter right out of the fridge without even feeding it and used it in her sourdough bread and it turned out great so I suggest that you watch tons and tons of videos make notes because it's not as structured as you think it is and there are positive shortcuts and whatnot 🎉 but isn't it fun I'm loving it❤
I keep adding comments because as I'm watching your video I think of things you know you can dip your fingers in water in the first few stretches and folds and it makes it really easy the dough doesn't stick
I made my starter no problem, even in my cold home. My trouble is getting the bread made. 😂 I’m having trouble learning the steps and timing for making bread. I needed a video that teaches by steps. “Step one: do this, step two: do that” so my brain will understand. Lol thank you
That isn’t a small list! I’ve been “organizing” my shop over 20 years! I ultimately accepted that a workshop will always be a task in progress. As long as you can find a balance between efficiency and your workload, you will be effective. No shop is perfect because it is a living , moving thing. A shop is not meant to be a museum where everything is on display. Our projects dictate the shops flow. Keep your mind in peace and let your instincts come through with your shop. Keep moving forward! Pulling for you!
This video made sourdough click for me. Seriously, thank you so much. I’ve watched countless chefs and professional bakers and followed their recipes and instructions with zero success and all the disappointment. Your video was so layed back and straight forward and it just clicked and I have now made multiple successful loaves because of you. So, thank you. ❤️ My husband is very grateful as well now that I am making sourdough bread for him hahah
Ohh my goodness I’m watching this video as I’m on my first pulling and folding of my sourdough bread!! This is my 3rd loaf and I love it 💕 My teenage daughter is like mom if you keep making this bread I don’t want anymore store bread 😂 It’s so worth all the steps and effort for sure 😊
Your method is very different from what I've seen others do, so that is very interesting. It's always good to have that variety of knowledge. Now I'm hungry!
It's rainy here in Alabama. My Fibromyalgia is beating me up. So to feel better, I wanted to see & hear your sweetness 🥰 you're such an angel! You & Jess carry me through my bad days. I rescued a trunk load of pots off the side of the road this morning 😊 also a handful of tomato cages. God is so good to provide my needs of getting my garden started this Spring. Ya'll are keeping me focused & motivated. 🙌 I'm blessed to have found ya'll. It all started with R & R Jess's RU-vid video of starting greens in a bag of potting soil with an inverted tote as the greenhouse 🥰🥰🥰
Your bread is beautiful! Hey you can bulk ferment in the fridge for up to 48 hours. The longer it sits in the fridge the more sour it will be! The yeast slows but the lactic acid keeps working. Sourdough is completely flexible. ❤️ Also, the rice flour works as a non stick layer in your dutch oven too and to make your life much easier, typically the bottom of your bread is up in your banneton so you want to flip out your bread then score the ridged side.
Excellent job explaining WHY we must discard and feed. I’ve watched countless videos and never understood WHY the steps are necessary. Thank you so much!
Bellissimo video, mi sono iscritto al tuo canale e trovo i tuoi video fantastici, utili ed istruttivi:hai una bellissima famiglia, complimenti e un saluto dall'Italia
Okay girl, me and Otis been foldin' and shapin' all mornin' while stopping and starting this video (while taking notes of course) 🥸 Time for the bulk ferment! Yikes! 😳 Let's go Otis!! 🤞
💜Thank Jill!!! 💙 I'm a huge visual learner and this all makes sense, finally! Thank you for making this video, your bread looks beautiful and to hear it when you cut into was awesome!!! I feel less intimidated to try this now. 🥳
I love this vlog!! Thank you so much for showing every little step of making the bread! I've had a sour dough starter going for about a year and have made every thing under the sun EXCEPT bread. I don't know why I'm so intimidated in trying to make bread! BUT NOW, I believe I'm ready! lol
@@dorrellcreekfarm I've made rolls, hamburger buns, crackers, pancakes, waffles and pizza dough. King Arthur has a lot of great recipes on their website. A lot you can do with the discard. :)
Great video of making sourdough bread, Jill! You made it look easy and quite descriptive of the steps. Sourdough IS easy and very friendly. I've been working with sourdough (or Herman as we call it) for, YIKES, 40 YEARS. I've tried sourdough everything, and it's always delicious! Tomorrow will start the process for making sourdough rye bread. Hint-my kiddos grew up having sourdough pancakes most weekends! ;)
Gosh Jill I just adore you so much!! This is such a well thought out and descriptive video avoid sourdough!! Thank you so much for the shoutout and referral also!!! You are such a great friend!!! Hugs!!!!
Yes, Jill you totally came through and shred your recipe! Hearing you slice your loaf was everything! Just gorgeous! Sourdough bread takes time, so I appreciate that you shared a detail tutorial without over complicating the steps. I have a starter, looking forward to starting my baking schedule tomorrow morning!
That's so pretty! And thank you for the demo/tutorial, I hope mine comes out like that one day when I get a starter! Loved the crunchy sound it made when you cut into it, I actually started to salivate too😲😂🤣
I have just said to my friend yesterday I would like to learn how to make sourdough bread and you popped up. Yippie. But after watching you no way I would do every so hours moving turning and wait for another day. 😭😥🙁so sorry. I was hoping I can just mix and bake. So Aldi you not loosing your customer. Looked so nice made me so hungry. I might just make plain bread. Thank you for your effort. Appreciate your time into this vlog.
That is a beautiful loaf of sourdough! This is a much longer process than I’ve seen on other channels, but it sure came out beautiful. I haven’t tried it myself, yet. Thanks for taking the time to make this video & share with us. Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇺🇸👍❤️🥰🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thank you Mrs. Vicki. I've tried other methods in the past and there was no consistency and I even failed on occasion. This method has been full proof so far
Hi Jill! I followed the steps. I stared around 3:00 as recommended. At the 14:13 mark you mentioned that if it didn't double in size to leave it overnight (you recommended above the refrigerator). So I stopped the video, and left it covered with Saran Wrap over night. Well the next morning, I clicked on your video and saw that yours did double before bed, so you started the next step and did your last lift and fold and placed in the fridge over night. When I took the Saran Wrap off mine after sitting all night, I noticed that the dough had and I didn't check I will though more than doubled.Well, when I did the last lie and fold the dough was very runny (like starter). Do you know if the dough maybe got too hot of what might of happened? Thank you in advance :)
You've put so much love and time and effort into making this beautiful sourdough bread -- please don't use PAM. It's made by ConAgra, and contains nasty stuff like dimethyl silicone and butane (propellant). PAM also uses palm oil, the manufacturing of which is one of the leading causes of rainforest destruction. Just use any healthy cooking oil (olive, sunflower, safflower, etc.): pour a little bit into to the pan and use a folded paper towel to coat all the surfaces (including the underside of the lid if the bread rises that high) with a light film of oil. That sourdough is gorgeous, and I agree that more starter for a more fermented flavor is the way to go. Thanks for such a detailed tutorial.
Thanks for sharing Jill! I’m trying your recipe right now! My starter, Sheila, has done well for me but I’ve only tried very basic bread and dessert recipes. This recipe has a lot more steps, but you broke it down so it doesn’t seem as intimidating as other recipes that I’ve seen. Hopefully it turns out yummy 😊 It came out great! My family ate the whole loaf in one day 😂 I’m currently making another loaf to go with our pot roast tomorrow night. This came out FAR better than the beginner sourdough recipes that I found on Pinterest. Thanks Jill!
Hi Jill! I got my Otis started, and am excited to get started! I had hoped to make a loaf for Easter tomorrow, but a family emergency happened. Its 9:36pm. Although its tempting to stay up late to get it going, my family voted I rest for the festivities tomorrow lol. Darn it! But I have to say this video is so thorough, I'm confident I can get it right.
I loved this! I love all of your videos 😆 But this was one of my favorites. I recently tried homemade sourdough bread for the first time when a friend made some and it was DEVINE 🤪. You made it look do-able and not so complicated. I feel like I can actually try it now ! Thank you! I love you and love your “real “ and “down-to-earth” personality. Thank you for what you bring to you tube.❤️
Beautiful bread 🥖. When you cut into it it looked and sounded sooo good I wanted to try a piece right then Lol. I tried making a starter last year. It looked perfect for almost a week then it just kinda quit. I will try again! Thanks for the video
Thank you for that. I’m almost 10 days into making my great grandmothers Herman starter. 5 more days to go. 🤪 So I’m sure this is going to make me sound daft but...after it’s ready and I leave the bit in the jar etc...am I to understand that I feed it and it’s good to go again pretty quickly? Also no where did I see the folding technique...and my bread didn’t have the big holes! Thank you, thank you, thank you!
Hey! Yes once you grab your jar from the fridge and add equal parts water and flour it will start activating usually it takes mine a few hours depending on the temp in the house
I like to use a lot of starter also , however it adds to the hydration level of your dough... my dough was so sticky no matter how many stretches and folds I did and what not it stayed sticky and I realized I had over hydrated the recipe by adding so much starter haha😅
You make it look so easy, wanting to do sour bread forever and always a little shy at the attempts. So question??? You don’t add any fats or eggs to your bread? It seems pretty basic if one gets a decent starter then yes? Thank you for taking time for my questions. Appreciate you and your channel much
Standard sourdough is only flour, water, and salt. Anything with eggs or milk or butter in enriched bread. You can absolutely make a typical sandwich bread with a sourdough starter. A starter is basically the same thing as a dry yeast just needs to be used differently.
I have a question. I am doing sour dough for the first time and I am on day 4 of activating my starter and want to keep it going from now on. So on day 7 it says I can now use to make a loaf of bread but how much do I leave in my jar to keep this going. Would it be 50 grams of starter left or 100 grams? Thank you so much all of you have been such an influence in my homesteading life. Thank you 🙏
@@WhisperingWillowFarm thank you so much for taking the time to answer my question. We love watching your channel and may God continue to bless you and your family
How cool is your house this time of year? Mine is pretty cool too low 50s at night and low 60s during the day. It's been taking mine about 20 hours at room temp from start to finish. How long have you been making sourdough? I just started this spring and got my starter from a friend too. Looks like your sourdough is 73% hydration. I've found that to be my favorite % after lots of experimenting. I plan on doing a sourdough video on my channel in the next few weeks. I was curious how you got your dough into the dutch oven but seems that part got skipped. lol Sorry this comment is so long! I love sourdough! Yours came out really nice.
Ya a sour dough bread for me that I can follow bc girl we struggle understanding recipes bc am so visual. Thanks !! You sounded lil hoarse hope you are well and ok. Bless you for sharing loved it
Hi Jill! Have you ever made sourdough English Muffins? They are so easy and so good! Kevin at Living Traditions Homestead has a really easy recipe! :) YOUR BREAD IS GORGEOUS!!
I’ve killed a couple of starters. My current one, Jane Dough, is ready to use though. Hopefully she will survive spite her name. Can anyone tell me how this video is different from Jill’s sourdough course? Also, I’ve read that spray oils can cause your cast iron to become sticky.
Oh wow! Thank you! I am going to order my starter 8n a couple weeks and give it try! I also noticed you didn’t sift the flour, is that not important ? Thank you again, hugs and love from Texas!
Question, the bubbles in my starter are not that big but it is growing and smells like it’s fermenting. I’m using the same flour (100 g of water and flour each feeding) should I lower the feeding to 50g of each? Should I wait till I see more growth before I try to bake a loaf?
Hi Jill, you really do not need a scale to make a sourdough starter, some. might be intimidated by having to buy one. Also USA measurements might be easier for some. Check out Mary's Nest. I just found her.
You don't preheat the dutch oven ? You did not show how you transfer the bread into the cold ???pan. Don't you just flip it from the proofing basket upside down into the pan? You scored it in the basket....how did you transfer the scored top ? I can't follow this because of the most tricky part (transferring and pan preheating) is not explained ! :(
Always remove the sourdough and flour with cold water never hot water the hot water will seal it like cement also try and get rid of as much of the extra dough and stuff in your garbage be careful about putting it down your sink because it can turn into cement in your drainage
