#sourdough #sourdoughbread #sourdoughforbeginners
I tested seven sourdough recipes to find the best sourdough bread recipe for beginners, simple, reliable, and bakery quality. If you’re tired of flat loaves or confusing directions, THIS is the sourdough recipe that finally makes sense.
🍞Grab my FREE Sourdough Beginner’s Guide + Easy Sourdough Recipe 👉https://keepitsweetkitchen.com/sourdough-beginner-guide/
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
►500 grams unbleached bread flour
►350 grams filtered water (lukewarm)
►100 grams active sourdough starter
►10 grams salt
🖨️GET THE PRINTABLE RECIPE HERE: https://keepitsweetkitchen.com/sourdough-beginner-guide/
🥖ORDER MY FRENCH SOURDOUGH STARTER HERE: https://keepitsweetkitchen.myflodesk.com/french-starter/checkout
⭐️SOURDOUGH TOOLS IN MY KITCHEN (affiliate):
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►French Salt: https://linksta.io/63826009
►Digital Scale: https://linksta.io/525c5f72
►Bread Lame: https://linksta.io/c390c9f7
►Dutch Oven: https://linksta.io/50d44696
►Proofing Baskets: https://linksta.io/3b454b28
►Dough Scraper: https://linksta.io/2249d696
►Starter Jar: https://linksta.io/b306e784
►Digital Thermometer: https://linksta.io/db387f6b
►Bowl Covers: https://linksta.io/b310fede
⏱️TIME STAMPS⏱️
00:00 Intro + Overview
00:34 Ingredients
01:09 Autolyse
02:47 What to Look for in a Recipe
04:40 Sourdough Starter
05:40 Mixing
08:45 Stretch & Folds
12:05 Bulk Fermentation
15:10 Shaping
20:50 Cold Ferment
22:50 Scoring & Baking
25:40 Bread Reveal
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44 Comments
16:45 "I know this is strangely satisfying". I mean, I went into baking just for this moment and I can't explain it!
There's no measurements of the ingredients for the starter!
I have used this recipe 3 times now, and my loaves are perfection! 😄 I am still a sourdough newbie and have referenced your other beginner video so many times! The way you explain it and show the process has been beyond helpful. 🍞
Why are your cameras not in your sight line? Who are you talking to?
Thank You Heather 🎉
A thought, try adding whole wheat or rye at 10% of your total white. It’s a flavor boost , and I use gloves , at least when initial mix . My 2 cents.
You are a great teacher. Love the way you explain. I ´ll use your receipt next time.. Best regards from Spain.😍 🌹
About how many grams of dough will this yield and also how big is the dutch oven used?
Long nails in the dough and no gloves! 🤮
Can’t trust nobody else’s kitchen, even these “experts”!
Looks great 👍. I'll try this on my first sourdough bread. Thank you.
So, how about for those of us that mill our own flour. Texture is completely different, hydration needs to be higher, bread is much more dense and not a lot of holes. Any tips, I am a newbie.
This didn't work for me dough is to wet and sticky. I used a scale and measured in grams.
Thank you for sharing such a detailed video! I really appreciate the effort you took to explain further which help me to better understand as a newbie.
This is what I use. I tried to push hydration to 80% but my oven spring wasn't as good.
Using 5% Rye 5% Einkorn 10% whole wheat.
Waiting for bulk fermentation up complete is really important. Otherwise expect flat loaves.
Don't know what i did wrong, but I followed the instructions to the letter and ended up with a sticky mess.
I followed your instructions which are very similar to what I normally use. However I did add the few changes that are in your video. I hadn't tried the autolyse before adding starter and salt. You also work that in for quite a while so that was new for me. I was careful to be gentle with my dough after bulk fermenting (doubled as you suggested). I preshaped and rested before final shaping. My dough was much easier to work with. I was stunned. Omg…. best rise I've ever had. Best. Thank you so much!
Darlin, I learn something new every time I watch your shows. Amazing instructor. ❤👵🏻
I'm just started learning about baking sourdough bread. Your video was wonderful.
why would my dough still be sticky?
Please test 40% hydration or lower.
What if you want to do a room temp bulk fermentation?
So I have been following you and I just couldn’t get it just right and it was flat! Well I did this bread step by step with this video. I realized I was doing a few things wrong and I used my kitchen aid this time! I also made a design for the first time and it came out near perfect when I baked it today! Also btw I use the starter I bought from you and Sophia is doing great! I have two other starters that are called Dorothy and Rose! I need one more for Blanche! Do you feel sourdough starters from wales or Germany would taste any different? Thank you for your help and I would love to watch you do inclusions step by step as well!!
Can you use stand mixer
Wow! I have been on my sourdough journey for just over a year and have watched a lot of videos on the process. Your instructions are very detailed and so easy to understand. I am going to follow these steps for my next loaf. Thank you 😊
Ok I just did your recipe and it turned out great! Definitely doing it this way from now on. I did have to add more flour. Thank you for sharing!
Hello, new to the channel and such a beginner with sour dough that I have not started yet. Do you have a starter video or sell starter.
i don’t think this is a beginner recipe
Дякую за відео! Саме краще,навчальне,інформативне відео.В мене вже виходить хліб з пшеничного борошна,але не получається з житнього борошна.Не могли б Ви розказати,як робити хліб з чистого житнього борошна?
I am specifically a beginner, however…I know how to use AI to the fullest. Actually created the most superior teaching and learning language method with it. AI can only give you the information from the worlds repositories of text. So, it-s not always going to agree with itself. A few things I learned is that commercial yeast has two major properties: fast rise with huge co2 holes. THAT is what I want from sourdough! But, you can't have everything, until you can! I have allowed my dough to ferment for up to 24 hours and still, I can get the dough to triple BUT never with the larger holes. AI informs me that I can use the thick, cold soughdough power starter for 2 hours, in which time ALL the sourdough goodness is active in the dough. Then, add the commercial yeast for its only two benefits, rise and open crumb. What does the community think about this idea?
Well done! Best tutorial I have seen.
If I live in a humid weather, can I lower the amount of water?
Yep, good recipe for sure! Thats the one Grok gave me.
This is the tutorial I’ve been looking for. Not too academic. Not too casual & sloppy. But it’s as if I went over to my neighbors house and she is showing me how to get started baking sourdough bread. I can’t wait to try the recipe & all the helpful tips.
As a cosmetologist, there is nothing grosser then cooking without gloves, especially working with such wet dough. SOOOOOOOOOOOOO MANY GERMS LIVE UNDER FAKE AND REAL NAILS! Also alot of dirt. Wear gloves, someone has to eat that bread.
What if everything goes wrong at the pre shaping, and you end up losing your marshmallow dough and getting a puddle? Is there anything to be done at that stage? Just asking for a friend. 😅 lol
How much for two loaves?
13:03 The old Cajuns love honey in ‘dey coffee. My mother and grandmother both did it. I would love to use it to this day but that’s an awful lot of calories. I use it as a medicine more. One (and I have trouble with exact measurements and can’t recall it if was officially one teaspoon or tablespoon of local raw honey (if you can find it. Damn. I bought Manuka honey. It’s so good. But way over priced) then 1/4 ish tsp of cinnamon helps with many things. I look at it as a general tonic. Daily!
It was all good until after scoring. Could it be possible that I need to bake at 475f instead of 450f?
This is not a double in size though, right? Am I going crazy? If it starts around 1q, 2q would be a double. This is a 50% increase.
Why does my starter not mix with my dough it seems to be lumpy
When you feed your starter just before using, what ratio do you use?
Love the tutorial! Thank you❤
You know, I’ve been making sourdough for years. My loaves are not consistent. Never pretty perfection. lol from your video, I know I haven’t been mixing as well as I should. Seriously, not one person’s book or video has acknowledged how hard it is to mix the starter and salt into the autolyzed water and flour. I have assumed I’ve done something wrong and never gave it the thorough mixing it needed. You’re also the only one to show just how messy your hands get. lol. I really appreciate how you have explained it. Love the crumpled parchment paper trick (or maybe that was in one of your other videos—lol). Thank you!! (Oh, and I have been very impatient and not always sure my starter has been ready, but it always floats in water…so…not sure.)