Bread Recipes

How to make sourdough bread for beginners

How to make sourdough bread for beginners! Sourdough bread doesn’t have to be complicated and it is so much fun to make! In this video Krista will be teaching us how to make sourdough bread from scratch using sourdough starter, bread flour, salt, and water!

For the full recipe and instructions check out this blog post: https://thebeautyrevival.com/blog/sourdough-bread-recipe/

Tools Krista mentioned:

Bread llama: https://rstyle.me/+nMIR-co11Zk6J_YavAV0eg

Danish Dough Whisk: https://amzn.to/2SFBdDt

Simple Bread Blade: https://amzn.to/2SCzyys

Sourdough School House – https://www.instagram.com/sourdoughschoolhouse/?hl=en

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For business inquires please e-mail Brittany at brittany@thebeautyrevival.com

Original of the video here

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Video Transcription

hi you guys it’s brittany from the blogthebeautyrevival.comso this morning i have with me my sisterkristaand she is going to teach us how to makesourdough breadour family took a course while all ofthe girls in our familytook a course last year it’s about ayear ago about a year agoand we all learned how to make sourdoughbut crystal was the only one that reallystuck with itlet’s just say one person threw outtheir starter and never made anyuh but since the quarantine andeverybody getting back into sourdoughandi think the reason everybody’s gettingback into sourdough or into itin the first place is because it’s morelike a hobbythat produces something that we can eatinstead of just cookingalthough some people consider cooking ahobby yeah it really feel like it feelslike to me when i’m doing it it’s almostlike a science experimentand then you’re working with this likereally jiggly thing that’s like what’sgonna happen then boom bread[Music]so it’s just really fun and you shouldgive it a try butchris was the only one that still hadstarter and sodid mom get some well my mom’s had somefor a whilemom’s not really into it but lindsay andi said krista please give us some ofyour starter and teach us how to do thisagain and soshe did and then i shared it a coupledays agowell now this will be a couple weeks agoon instagramand you guys requested that chris toteach everybody how to make itso here we go here we goyou’re rolling all right so the i justwant to put a little disclaimer outtherei am no professional baker i think bothof my sisterseven thought that i may never cook orbake for my entire life becauseduring thanksgiving my go-to’s were thesafewaybutter rolls and a can of corn those aremy contributionsbut as life has gone on and having kidsi’ve been like okay you gotta step thisup a little bit of a notch and one thingmy husbandalways said to me that he rememberedfrom his childhood was that his mommade homemade bread and he loved thesmell of it when he came homeor whatnot and i remember him sayingthis and i kept thinkingwell those will be memory smells becausethey’re not coming backbut then we took this course and welearned how to do this and if i can dothisanybody can do it because like i saidcan of cornbutter rolls the first start or firststep we’re gonna dois our what you would call your fullprice so i’ve got my starter it’s beenfed it’s doubled in sizeand ready to go i’m going to show youhow to do that after this step it justmakes more sense doing it that wayso you’ve got a large mixing bowlnow i would say you need a scalei’ve had a lot of people saying oh youdo a you knowthree-quarter cup of this half a cup ofthis for my personality i guess youshould i should sayif you have the same personality as meyou need a scale because i like to beable to see it and knowi have the right amounts this is goingto work out because sourdough is notdifficult but it is a process and it hasmany stepsand i would probably cry if i made it tothe last stepand it didn’t work so i’ve got my scalei’m gonna turn that on put my bowl onand now i will also say i’m usingbritney scale so if i look like i’m notused to it that would be wine so nowi’ve got my starter and i’m going to do200 grams of it soi just pour it right in here[Music]it’s a very interesting looking thingwhen my husband first saw it he lookedat me and he’s like what are you doingand i’m like this isbread so after you gracefully get yourstarter into your bowlyou’re now gonna do your water so ourrecipe calls for 700 grams of waterand it’s just yeah i am a firm believerin a scale because it’s real fast i needa little bit more waternext step is you’re going to take yourdanish dough whiskdo in the current situation we’re in doi feel like you need thisno you don’t need it i would probablyuse a forkor a spoon don’t use a real whisk you’llwreck it and it will fall apart becauseit’s very sticky and very thick so we’regoing to mix this togetherand you just want to have it so it’scombined it will still have a fewstringy bits from the starter floatingaround but that’s all rightnow we’re going to zero your scale outagain put this back onzero again and now we’re gonna do theflour so we do a thousand grams of flourwe i use baker’s flour i if youwant i don’t know what britney has inhere it’s probably not baker’s flour butthat’s okayit’s probably all purpose and you canuse all purpose too i just ibaked with both and i prefer baker’sflour and you can get a big bag of it atcostcohot tip so moving on we put in athousand gramsof flour so we’ve added in our thousandgrams of flourand we’re going to mix that again withour whisk for spoon whatever you haveso as we combine this it’s going to turninto a reallyshaggy kind of looking dough and you’llthinkis this right yes it is you’re justgoing to combine itthis is this tool is really great forscraping the sides of the bowl andmaking sure you incorporate everythingall right so the next step for this isthatyou’re going to let it sit for 20minutes don’t really know the scientificbits behind it i don’t even know if it’snext it’s absolutely necessary somerecipes i follow don’t really call forthis stepso i don’t know but when i’m doing it itworks out so you just do it so you’regoing to set this asidefor 20 minutes all right so while that’ssitting for 20 minutes i always thinkthat this is a great timeto replenish your start soi eyeball it they say that you shouldhave at least 30 grams of the oldstarter in heremy mother measures it out religiouslyi do not i look at it and i’m like doesthat look like enough yes there’ssomething there for it to feed off ofso i’m gonna get my scale going againpop that on there zero it off and we’regonna start with 100 grams of[Music]water[Music]i may get some side eye from some realprofessionals because some people takeour liketheir starter is like their baby somepeople can put them on their bedsidetablewe don’t go that far so i feed it withwater i put the lid onyou know pretty tight shake it outyou could use a spoon i find this betterbecause it gets the size and justcombines it really welli’ll take a look in here goldput that back on zero itout now we’re gonna do the same amountbut in flour so a hundred gramsright and then when that’s in thereyou’re just gonna take your spoonand stir it until it’s combinedanother side note i remember whenbritney first started how to makesourdoughstarted first learned how to makesourdough breadshe went to feed her starter and youknow life gets busyand she forgot to stir it put it in thefridgeit was fine so don’tpanic don’t think this is harder than itisjust deep breaths becauseit’s a lot more forgiving than i thinkwe get credit for because it does itjust seems like a bit of a problem sothere’s two steps what you can do withthis now you could either put it in yourfridge because you’vegot enough bread on the go you’re notgoing to want to use it in the nextlittle while so you put it in yourfridge it can stay inthere from two to four weeks umand then the next time you’re wanting tobake bread you just need to take it outdiscardso you’ve got about 30 grams left inyour jar and then you’re going to feedit again and start this processover if you’re wanting to continuebaking which ifif you’re first learning i would say dothis a few times get into a really goodrhythm of it because that’s when it’sgoing to stickand become very like second nature so ifyou’re going to do some more bread youjust need to put something on top tokeep things out of it but don’ttype don’t put it on tight because itcould blow offdon’t need that um put it on yourcounter in a warm spotdraft free and i love to put an elasticbandon it because then it shows you whereyou started and you’ll know when it’sdoubled or tripleso after this has sat for 20 minutesnow you are going to add yoursalt and a little bit more water sowe do we like saltso we do a little extra it’s your callthe recipe says 20 gramsi do about 23. brittany has done 25.so we’ve got the salt in here let’s zerothe scale again and now we’re going todo 50 grams of waterokay so you start off with your handsi’m going to try and do this so i cantilt and you can seeso you’re just going to go in here andstartmushing it around you want your waterto incorporate and your salt you mightstill feel at the end some grains ofsaltum that’s okay but you just want most ofthe water to be incorporatedand then a tool that i find really handyand i think i actually got it with wheni ordered my danish dough whisk offamazon it came with thisit’s just i don’t know the actual onefor what this is scrapersure so it’s nice to just grab it andscrape the bottom of the bowlto make sure you’re getting everythingincorporatedand the sides we’re going to let thissit for 30 minutesand then i’m going to show you how togently so you’re just going to scoopyour hand underpull push to the center underpull fold under holefold and under pull full usually myprocess of baking bread is the morningmid morning i will feed my starter comethat evening after my children have goneto bedi then start my ball price so what i dois before going to bed i try to gentlekneadmy dough at least twice and you wait ahalf an hour in betweeneach time if you only have time to do itoncejust do it once it’ll be fine if youhave more time do it three timesbut that’s all you have to do is thosefour foldsand then you let it sit we’ve neededthis it’s good to go so nowwith this process that i use i’m goingto let it rise overnightso i’m going to cover it with a damp teatowel put it on my counterin a warm-ish place without any draftsand wait in the morning and then it’llbe ready to doour full no shapingokay all right so at this point whati’ve done is i’ve poured my dough outi’vesplit it into two equal parts becausewe’re making two loavesand this is you you can weigh it i thinkit’s about 975 grams that you want eachloaf to weighi don’t weigh them because it’s a stickymess all over my scale so i justpour it out chop it in half look at themfeel themgood job so now we have it so we’regoing to take the one pieceand we’re going to just do our two orfourcorner fold flip it overand then we’re going to let that sit for20 minutes after the 20 minutesyou’re good to do this next step soyou’re going to flip it back over towhere your seam isand you’re going to fold three timesflip that and fold three times theopposite wayyou’re going to see lots of really funbubbles popping out and that’s a goodsignso then you plop this over and now we’regoing to shape it soi shape mine into a nice circular shapeand right now what i’m doing is i’m justtucking my hands underneath and pullingso thatthe top part is getting tight and justmaneuvering it around so that i can getthat nicecircular shape got my little tool i linea bowl with parchment paperand i’m just going to use my little toolyou can just use your handsif you don’t have one of these and ijust kind of tuck it under herelift up and then satisfyingdrop if you are goingto bake it right away leave it out onthe counter for one to three hours to dothe second rise and then you’re going toslashslash it which you’ll see what thatmeans in a minute and baconif you have put it in the fridge becauseyou weren’t quite ready to bake it yetyou can take it straight out of thefridge and bake it it doesn’t need tosit out on the counterbecause i think correct me if i’m wronglike i said i’m not a professionalbut i think essentially what’s happeningis while it’s in the fridge it’s stillrising it’s just at a slower ratebecause it’s cold in therebut when you have it on the counter it’sin a warmer place so that’s why it onlytakes one to three hoursso when you’re taking it out of thefridge it’s ready to go again i’ve gotmy parchment paper and thisis gonna unfold this a little bitbecause i’m gonna splash it flashing itis has become my favorite part becausei’ve started following differentdifferent accounts that are doingsourdough and when you can seethe amazing things that people can do tothe tops of their bread i am noby no means a professional but followsome of them i know one account that’sreally great in british columbiais sourdough schoolhouse she doesamazing things with her breadso this is where it’s fun it’s anotherit’s not just baking and getting foodit’s another formof art what i do to make sureum my cuts pop so you can really seethemum is i dust it with a little bit offlournormally i would use a sifter my sisterdoesn’t have a silveri’m just gonna do this and then i’m justgonna gently rub it arounda little bit moreand again this is not necessary ifyou’re likei don’t really care about this then youcan skip past thisbut i get a lot of joy when it comes outof the oven and it looks pretty so thisis a bread llamallama llama and um it was a giftagain it’s another another company herein canada that’s from bc that makes themand essentially it’s just a holder forholdinga razor blade that’s razor blade i thinkso andthis is what you want to use for cuttingit’s super sharpand it just gets really nice clean linesyou can’t a knifewill probably do it but it’s not it willit’ll do the purpose but it won’t lookas pretty but you can use a knife ifthat’s all you haveor you can get other tools that i diduse in the beginning off amazoni don’t know the name off of it rightnow but we can add that in the notes isthere a note sectionyes the cuts that i’ve been doing latelyi just take a smooth line right acrossthe edgeyou don’t need to press too hard withyour razor blade because like i saidit’s really sharpi’m gonna go like this and then i’mgoing to do itone more time over the same line[Music]and then now i’m going to do my leavesso you’re just takinglittle slices like thislittle slices like thisand then i go over them one more timejust to make them a little bit deeper[Music]and then i’m going to do one morejust around this side againyou can do one simple slash right downthe middleit doesn’t need to be fancy this is justsomething that i enjoy doingi’m gonna do a little one right here[Music]we finished slashing it i’m just waitingfor the oven to finish preheating i havemy dutch oven already in there i put itin there firstpreheat the oven because you want it towarm up with the oventhat’s i feel like that’s what gives ita really good crustum and yeah so we’re just waiting forthat and then we will place it insideokay so we’ve made it to 475 so i’m justgoing to open up my ovennow please remember this is extremelyhotso be very carefulall right and you want to move quicklybecause you don’t want your dutch ovento loseum its heat so i’m just going to grab mybreadby the parchment paper and i’m justgoing togently plop it in heregrab your oven mitts i have fears thatsomeone will just go and grab their lidandcinch their hand offput that on topand again you want to move quicklybecause you don’t want to lose too muchheat put that in there and the firstis for 20 minutes the 20 minutes is doneso i’m just going to come in herebut this won’t fall out if i pull it upa little bit i don’t think sookay so i’m just gonna again with anoven mitttake my lid offpop that back in there and we’re gonnado this for 15 minutes nowand it’s done well we hope you enjoyedthat video and found it helpful we’regoing to shareall of the recipe written out for you toreference and you can find thatbelow and also let us know if you’d likemore of these videos crystal would loveto teach us how to make sourdough bagelsand lots of other yummy things so thankyou for following along with us on thebeauty revivalyou’d love it if you followed by hittingthat subscribe button and you can alsofind usat thebeautyrevival.com and on instagramatthe dot beauty revival have a great day

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