Bread Recipes

How to Make Sourdough Bread

For full written recipe on this including nutrition information, visit this link:

Sourdough bread can be daunting and many people make it more complicated than it needs to be. This is a great way to make a wonderful sandwich bread or a loaf of sourdough in a tin. This is a quick introduction to how to make a sourdough starter, why you should switch from measuring cups to grams and weighing your ingredients, how to make a no-knead sourdough loaf and what to do if things go wrong.

For a more detailed explanation on how to make sourdough starter, levain, or “the mother” (all these are names for natural yeast,) check out this link for photos, recipe and written instructions: You can also do a search on Steve’s Kitchen for some fabulous information on how to make a sourdough starter. I have to credit my success in making my first sourdough to his video as all other attempts failed.

If you end up with mold in your starter that is blue or black, don’t despair. Toss out the starter and get fresh flour. I don’t know why this isn’t addressed anywhere online. I figured it out after months of trying to make sourdough with the same type of flour. Once I switched stores and brands, I had great success. You can make a starter with any type of flour that has gluten in it: wheat, white, rye, barley are all wonderful choices.

For more basics on how to make sour dough loaves, follow this link: There are photos, nutritional information and a recipe provided for those without a loaf tin at the proceeding link.

If you don’t have a sourdough starter, you can also use regular yeast with the no knead method, check out this link:

Finally, do you have a physical disability and still want to make this bread and don’t have natural yeast? Don’t worry, check out this link:

Happy Baking!

Original of the video here

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Video Transcription

sourdough is one of my favorite recipesbut I was really scared to try it for along time I’d see these beautiful loavesthat I would get worried and I didn’tthink I could do it but then I cameacross some really good videos on how tomake it and I’d like to share with youwhat I’ve learned you want to start outmaking a small starter don’t get thesebig 1/2 cup cup measurements start upwith 2 tablespoons of flour and 1tablespoon of water or 15 grams and 15milliliters each now if you look overhere here is some starter that hasalready fallen and is kneading fed asyou can see it calmed up the edges andthen it fell back down that’s a goodsign that you need to feed your starterbut let me show you how easy this is youwant to do two level tablespoons offlour 15 grams and then one leveltablespoon of water or 15 milliliters ifyou notice the scales the water andflour is actually a little differentthe flowers show in 17 grams and thewater is showing 13 grams for a total of30 now this doesn’t seem like a lot butI really impress on you to think aboutgoing over two scales you’ll get muchmore consistent fantastic results everyday you’re gonna give two tablespoons offlour one tablespoon of water into thismixture and you’re going to stir it andyou want to cover it and poke holes init do this every day for five daysdiscard all but a tablespoon or 15milliliters and start over and do it foranother seven to ten days then you’ll beready to go on to your next step whichis making some sour dough for that hereare the ingredients but there’ll be alink below as usual you’ll want to startout with 1/2 a cup of starter or 100grams to this you’re gonna add in 1 cupof water or 240 milliliters and I’musing the scales once again you can useus measurements but it’s not going to beas accurate and people will like tocomplain oh it’s the humidity you’regonna need to use between three cups to16 cups of flour that day seriouslydon’t be ridiculous just go pick you upsome cheap scales thereabout ten bucks on Amazon you wannastart out with some flour now you wantthree cups or 450 grams and I like tomeasure it but you can use your cups ifyou want and then just complain that itdoesn’t turn out all right like I usedto and wonder why your bread is toosticky or too dry get you some scalescome on you can do it okay now I’m gonnaadd in some salt and I’m gonna put in 1to 2 teaspoons depending on the flavorif you like the French bread flavorwhere it gives you that really saltyflavor put in the full two teaspoons Iusually put in about a teaspoon teaspoonand a half it’s just a personalpreference you’re all going to love thisbecause it’s really easy to make youdon’t have to do any fancy work here I’mgonna use the back of a spoon you canuse your hands if you want but basicallyyou’re stirring this together till youget a shaggy dough shaggy dough soundweird to you it sounds weird to me ohwell anyway so you just stir it as youcan see I’m struggling a bit because Istill working on that shoulder injurybut as if I can do this you seriouslycan do this this is so awesome to learnhow to make bread the no-knead methodit’s basically letting the glutendevelop overnight which time if youdidn’t know helps make gluten so anybodycan make bread even those with physicallimitations I’m gonna leave this realtime so you can see how fast this reallyis if you’ve ever tried to knead breadon your own you’re gonna be like why amI not doing the no-knead method also youcan use this with yeast thatstore-bought I do have a recipe for thatand I will include a link below look atthis I’m done now I’m just going tocover it up and then I’m gonna put it ina place overnight and let it rise now ifyou have pets please please keep thissafe away from pets yeast is superdangerous for petsokay next morning as you can see it hasrisen and I’m going to show you howstretchy this is it’s really beautifullook at this it’s just collapsing andstretching really nice the gluten isjust really amazing and the flavor fromresting it overnight reallydevelops that sourdough texture now I’mgonna take about a tablespoon which isroughly about nine grams of flour andI’m gonna just sprinkle it on the top ofthe counter by the way make sure youclean your countertop you don’t wannalike cat hair or something in your breadthat would be gross and I’m just goingto spread it out and the only reason whyI’m doing this is because this is asticky dough and I want to get it sometraction it’s nothing else other thanthat it’s just to help you shape it andyou just pull it out of your bowl whenyou set your bowl aside and you want toget a 9 by 5 or a 23 by 13 centimeterpan and put it in front so you can get acut an idea of how wide to make this andI’m gonna show you just a basic how youfold down and then fold in and then foldin again and you just do this and youpull it to give it some tension and thenyou push it and then you pull it to giveit some more tension then you push ityou just roll it up kind of like asausage or if you’ve ever made acinnamon roll it looks similar to thatnow it’s gonna be a little bit stickyand it wants to stick to the table sowhat I like to do is just rub my handsand some of that flour and it helps youpick it up really quick and just dump itin the pan and then you remember thatsaran wrap you used earlier get thatback out and rub it around in the floursome people will tell you to spray it oroil it I’ve actually found this works alot better and you don’t have like thatweird oily film on your pan that youhave to worry about getting stuck onthere when you bake and then you justcover it and you wait two three hoursuntil it rises to the top now I’m gonnashow you what may happen you may kind offorget about it like I did and it opensa little bit they will tell you onbaking shows oh it’s ruineddo you overproof your dough it’sterrible you need to throw it out andstart again please please don’t all itdoes is make it a little less prettywhat happens is it will mushroom over abit like this and you see where theholes in the bread where the tensionbroke that is what over prooving happensnow what could happenit could collapse on you if you’rewalking too heavily so just take alittle bit of steps and if it doescollapse still bake it it’s still reallygood I promise I promise you bake thisin the oven for 45 minutes at 400degrees Fahrenheit or 200 degreesCelsius look at it it’s gorgeous evenwith the little holes I think it’s kindof rustic looking it makes it lookhomemade it’s a nice golden brown if youtap on it it’s a really really nicehollow sound it’s beautiful guys this iswhat realistically your bread is gonnalook like sometimes please don’t stressif it looks like this it honestly willstill smell taste look amazing you dowant to wait about an hour or until itcools to cut it if you do cut it warmsometimes it’s not finished setting andit will dry out quicker so I like togive it at least a good hour it’s hardto do sometimes I don’t wait now goahead and just eat it warm it reallyjust depends on my mood and this isgonna be a nice crispy crunchy textureand just using the butter knife well notbutter knife the bread knife brings thedogs running they do every time theylove sourdough bread it’s actuallypretty good for dogs and as you can seeit’s got a nice crispy crust and thebread is nice and chewy it’s got thatnice tangy indescribable sourdoughflavor and yet again here is a prettyloaf as you can see anybody can show youthe pretty loaf not a lot of people willshow you though down and ugly justhorrible looking loaves they want toshow you something like this somethingthey’re proud of and then the normalBaker gets discouragedplease don’t get discouraged please trythis out there’s a lot more informationon my website at Jacksons job calm andI’ll be showing some more bread videosas I go along I hope you enjoyed thisrecipe have a great day and happy baking

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