Step-by-step Sourdough timeline for busy people- Sourdough baking made simple

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Its important to note that sourdough does not rule my entire weekend. I still run errands in between stretch and folds, I go to the gym, I take my kids to the park. It's ok if you're a little late or miss a stretch and fold! Sourdough is supposed to be a part of life, not rule it!
Here is the link to my link tree where you can find my dehydrated sourdough starter and all my socials!
linktr.ee/musclemommasourdough

Опубликовано:

23 мар 2024

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Комментарии : 27

@RolyPolyNoli2002 7 дней назад

Probably one of the most helpful videos on sourdough bread.

@michellewhite6992 Месяц назад

😂 I like how you said you have homemade bread for the rest of the week 😂 that would be gone in a day in my house. Lovely video thanks.

@katywright4636 Месяц назад

My sourdough starter is so ready to make bread, but I’m so nervous and intimidated by it. Your videos are really helpful and informative! So glad I found you before diving in! Would this recipe work for a rosemary/garlic clove bread also?

@MuscleMommaSourdough Месяц назад

Thank you! Yes it would work with any inclusion you’d like!

@katrinkoop8444 3 месяца назад

Thank you for making this video, soooo helpful

@MuscleMommaSourdough 3 месяца назад

Of course, thank you for watching!! 😊

@carriefrey265 2 месяца назад

Love your videos!❤

@EmorettaRobinson 3 месяца назад

I like that you added dill to your sourdough. I've recently started back making a vegan tuna salad which has chickpeas in it. I add a lot if dill to it. I'm not vegan but had no idea that I liked chuckpeas so much until abiut 2-3 years ago. But I was aware that I was intimidated about making sourdough. So watching your videos is really helping with that.

@BeckyInCa Месяц назад

Thank you 😊

@PopcornPlaya8589 24 дня назад

Love how the video is very easto follow. When iv do e my bulk its still wett and sticky. I did wet my hand a bit doing the folding. Does it just need more time bulking maybe or leas water?

@clovala Месяц назад

Ohh la la that’s good flour. I hear Central Milling actually makes this one for Kirkland.

@rebeccacorwin7227 27 дней назад

Do you have to cold proof and if you do do you let it come back to room temperature before baking?

@JamalDeesi Месяц назад

Hi, love your recipe, I have halved the ingredients as I wanted 1 sourdough loaf, I mixed the ingredients and done my bulk fermentation for 6 hours as the uk the climate is quite cool, however it has come out sticky, should I be adding less water to make it less sticky in the future? Thank you

@PopcornPlaya8589 24 дня назад

Iv just done the same. I'm uk too but only did bout 4 and a half hours bulk and it's come out very wet and sticky. Did you find a solution?

@JamalDeesi 24 дня назад

@@PopcornPlaya8589 I started researching and experimenting and found out that my flour’s protein content was 11.5% so used instead stronger bread flour with a protein content of over 12%. For a single loaf, I found that using 300g white flour, 200g brown bread flour, 350g warm water, 10g salt and 100g starter worked a treat. After the bulk phase, I floured my surface very lightly and shaped my dough for the banneton. In my cold fermentation stage, rather than over night I did it for a few hours roughly 4 and then baked it in a Dutch oven, It worked so well. Good luck :)

@PopcornPlaya8589 24 дня назад

@JamalDeesi oh good, I'll look into the flour I'm using then. Think it's just a tescos own bread flour

@PopcornPlaya8589 24 дня назад

@@JamalDeesi thanks for the detailed reply!

@lynnvasquez4425 15 дней назад

My dough doesn’t rise in the fridge though the temperature is between 4-7°C.

@MuscleMommaSourdough 15 дней назад

Putting your dough in the fridge greatly slows down the fermentation process, therefore there shouldn’t be much rise in the fridge. Any rise you see is from the warm dough temperature when it first went into the fridge! I wouldn’t worry too much.

@mrgreenbudz37 2 месяца назад

Hi, so what is your definition of warm water temp wise? Thank you.

@MuscleMommaSourdough 2 месяца назад

80-85 degrees F

@mrgreenbudz37 2 месяца назад

@@MuscleMommaSourdough Awesome and thank you for the reply. Thank is warmer than I would have thought. I am going to be trying out some of your recipes. keep rocking

@krystelariadna1302 14 дней назад

I’ve tried this recipe 4 times and it’s still sticky and flat. What am I doing wrong? 😢

@rebeccabuck8716 Месяц назад

Help!!! I have tried to make a starter at least 5 different times. I follow the directions, use a scale, unbleached flour, filtered room temperature water. It ends up thin with few bubbles. My house has central air and really good quality windows. I’m not sure what to do next. Feeling so defeated

@MariaMorales-pc9ze Месяц назад

A Sourdough starter usually takes about 7 days to fully mature before you start baking with it. That's for a new starter. If you have central air, I suggest you put your light oven on and place your jar in the oven. DO NOT put the oven on, just the light. Check it daily, discard just a little bit, and I feed with one cup of flour and one cup of water. Do not use tap water, use filtered or bottle water. Hope this was helpful 😊 Good luck and don't give up 😊

@rebeccabuck8716 Месяц назад

I have tried All of those techniques off, Thank you

@70sGal 7 дней назад

@@rebeccabuck8716it takes more than 7 days, sometimes a couple months. Everyone’s kitchen environment is different so what works for one may not for another. Keep at it and it will blossom. It took me 2 months and I stopped watching videos because everyone has different opinions 😄🥴 7 days is very unrealistic!