How to Make Sourdough Bread Using a Foolproof Starter

and here on my youtube channel I sharetraditional recipes for makingnutrient-dense foods using simpleingredients and today I’m going to showyou how to make a sourdough no needbread using my foolproof sourdoughstarter in an earlier video I showed youhow I made my foolproof rye sourdoughstarter and today that’s what we’regoing to use to make our no-kneadsourdough bread and I’ll link to thatvideo so that you can see how to makethis sourdough starter well as Iexplained in the sourdough starter videoyou take two tablespoons of your ricesourdough starter and you add it to alittle bit of rye flour and a little bitof lukewarm water and you make a spongeyou let it sit for between 6 to 10 hoursand it’ll foam up like this and thenit’ll be ready to make your no-kneadsourdough bread and all we’re gonna dois use four and a half cups of breadflour that’s what I’ve got here four anda half cups of bread flour and it’s justwhite flour any flour that you want touse is fine this is organic but itdoesn’t need to be and then I have onetablespoon of sea salt and I’m justgonna put that right in there and thenI’m just gonna take this and just use mytablespoon here a little to mix thatsalt up with the flour and then I’mgoing to transfer this sponge into mybread flour but before I do that I’mgonna take two tablespoons of thissponge and I’m going to add it to mylittle starter the reason I like thismethod is because you don’t wind up witha big amount of starter you just have alittle tiny bit of starter which you useto make a sponge this which you then usefor making your sourdough bread and allyou do is take two tablespoons buff yoursponge and add that to your starter andthen you can put that in therefrigerator and this will stay fairlystrong for about a week which will allowyou to make bread with this fora week if you need to if you leave it inyour refrigerator longer you will needto revive it and I discussed that in thesourdough starter video so I’m justgonna put this lid on and I’m gonna putthis aside because I’ll put that in therefrigerator refrigerator later andwe’ll get ready to make our no needbread well the first thing that I’mgonna do with clean hands a little flourflying out I’m just gonna make a littlewell and I’m gonna add in two cups oflukewarm water and this is just filteredwater but I have left this out overnightto let the chlorine evaporate because Idon’t want that to interfere with thesourdough process and then the nextthing that I’m gonna do is add in mysponge and as I said this is what youmake using your sourdough starter justtwo tablespoons of it and you add it toa third of a cup of rye flour and athird of a cup of lukewarm water and youjust let it sit for about six to tenhours and it foams up beautifully it’sgot a wonderful yeasty smell and that’swhat you use to make your no-kneadsourdough bread or any sourdough breadfor that matter and the nice thing isbecause it’s a small amount you’re notgoing to get a rye flour taste now Ilove rye bread and I make it often butfor this I’m just using as I mentionedearlier a plain white bread flour andI’m just gonna mix this in and the nicething is if you want you can do thiswith a mixer but it really is it’s a noneed and it’s gonna come together quitequickly at some point I’m gonna get inhere probably and use my hand but I’mjust gonna keep mixing this and until Iget all of the flour moistened and thenwe’ll move on to the next step well Igot everything mixed together took meunder a minute to do and remember thisisn’t no need bread and they do tend tobe a little stickier than regular breadsthat involve kneading so if you need toflour your hand ora little extra flour during the processfeel free to do this to do so that’sfine this came together nicely so Ididn’t need to do it this time but Ihave sometimes in the pastdepends on what the weather is and howmuch moisture there is and so on and soforth you just kind of get the feel ofitwell now what we’re gonna do is coverthis bowl with some plastic wrap andthen we’re gonna put it to rest in awarm place undisturbed for about six toeight hours and it’ll rise upbeautifully and then we’ll be ready togo to the next step well I’ve let mydough rise for about eight hours I havesaid six to ten that it would take andit seems to have doubled in bulk atabout eight hours and now we’ll just dothe finger test and perfect what you’relooking for is when you poke yourfingers in you don’t want the holes tostay completely exactly like what theylook like when you put your fingers inbut you also don’t want it to completelycollapse you just want something that’sin the middle you put them in close thisa little bit then you know you’re ingood but you can still see your fingermarks you know you’re in good shapealready well now what I’m gonna do isI’m gonna flour my board really well andI’m just gonna spread this all out andI’m gonna transfer my dough to to thisfloured board and I’ll get ready toshape it into two loaves and we’ll gofrom there well this is a beautifulbeautiful dough got it all out of thebowl and now I’m going to put it rightdown on this floured surface put thebowl down over here and I’m just goingto it’s a little sticky you know withthe way these know needs can be andwe’re just going to get this into a nicecircle so that we can just eyeball itand we’re going to want to cut this intotwo because this is going to be for twoloaves of bread when I make sourdough Ilike to do two loaves at a timeand first of all bread just goes quicklyespecially when it’s home baked but alsoif you’re going to go to the work of youknow making a sourdough starter and thenthe sponge and whatnot it’s just nice todo to two loaves so I’m gonna splitthese in half and then we’ll get readyto shape them and make two lovely loavesof bread well I’ve got these dividedinto two loaves and now what I’m gonnado is just work them to where I’m goingto get them into a nice round shape andwe’re just gonna fold over like thisnothing you don’t have to go anythingfancy there’s no kneading involved youknow this is these are the no needfred’s so see we’ve got to have thatseam underneath there but we just wantto keep working it to get it into a nicenice little round shape that’s comingalong beautifully yeah just work it likethat with your hands it’s a lovely doughit’s very easy to work with nice andnice and soft okay that looks good nowI’m just gonna move this one to the sideover here onto the plastic wrap and thenI’m just gonna work and get this oneinto a nice we’ll just do fold like thatfold like that and then back like thatand then we’ll just work to get this oneinto a nice round shape as well andworking beautifully and I’ll justcontinue doing this as you see it goespretty quickly there’s not a lot of nota lot of work involved just getting ityou know just put a little more flour onmy hands there we go let’s get thataround just bring it towards you likethat walk it cut it down your boardhelps get it into a nice nice roundshape there we go again I’m going tojust transfer this over to the plasticwrap because what I’m gonna do nowis I’m gonna take this dish towel andI’m gonna put this right onto my cuttingboard and then I’m gonna dust this withflour generously because we don’t wantany of the bread sticking but this thiscotton dish towel works very well forthis next stageokay then I’m just going to transfer myloaves back on to here onto this cuttingboard onto these floured coveringcutting board that’s covered with thefloured well floured dish towel oh lookat this they look beautiful are theygonna be deliciousmm-hmm I’m just gonna move them givethem room to expand okay now I’m gonnaget another dish towel I’m gonna put alittle flour on top and get another dishtowel cover them and let them rest soI’m just gonna put a little flour on thetop give that a nice a little dusting Idon’t want anything I don’t want thedish towel that I’m gonna cover them inwhen it’s time to rest let me just do alittle over here perfect and now I’mgonna cover them with this dish toweland I’m gonna red let them rest about anhour or two and then we’ll put them inthe oven and bake them and before youknow it we’ll have fresh bread well Ilet my loaves rise for another hour itcan take one to two hours but it’s verywarm in my home right now because we arein the middle of August and it’s like ahundred degrees outside and so it’sabout 80 in my kitchen so it only tookabout an hour for these to rise theylook terrific now what I’m gonna do I’mgonna actually use my pancakes spatulaI’m going to transfer them from thecutting boardon two I’m going to put one each on abaking sheet that I’ve lined withparchment and then I’ve dusted it withsome flour and I’m going to transfer oneloaf to this baking sheet and then I’llget ready to put some cuts on the topwell I’ve got this tool that’s calledalum and it’s like a little razor bladeon a stick it’s very sharp and I’m goingto just make some cuts on the top of myloaf of bread you can also use a verysharp knife or you can let the loafsplit naturally but I don’t always liketo do that because I worry that it couldcause some unease uneven baking so butI’m just gonna do like this and thenover like this just a little diamondpattern and then over like this andthere we go perfect just maybe take alittle bit of this flour that’s on hereyou put a little on the top therealrighty well we’re gonna put this inthe oven it’ll probably be ready inabout 30 minutes oh and I forgot tomention I preheated my oven to 300 and700 and 75 degrees Fahrenheit and afterI put the bread in the oven I’m gonnaturn it down to 450 and let it bake forabout 30 minutes well I just took thisbeauty out of the oven and it smellsdeliciousand it took just about 30 minutes and Iknow that it’s done because we just putthese potholders to the side I picked itup it’s quite warm but it sounds hollowon the bottom so we’re in good shapethere and I’m looking forward to itcooling off and enjoying the slice butit’s just delightful and that’ssourdough bread made with our ricestarter and white bread flourwell this bread is still quite warm andIprobably wait to slice it but I’m justgonna go ahead I’m anxious to see how itlooks inside and how it tastes so I’mjust gonna give it a nice little cuthere on the end I’ll listen to thatcrust ah it sounds like it’s gonna bedelicious oh my goodness look at this ohoh it’s so light ah on the aroma isheavenlyalrighty you know it’s quite hot but I’mgonna take a little taste see I don’tknow if you can see this steam is comingoff of it mmm oh that is so good mmmit’s got a nice flavor it’s not too sourthe crust is delightful and yet thecrumb is delightfully light I’m gonnagive it another taste uh-huh mmm verygood I highly recommend this try makingthis as soon as you can Mike oh reallyenjoy it we’ve got the rice starter thewhite bread flour we use the ricedaughter to make the sponge and then weuse the sponge to make the bread withwhite bread flour and it’s just justdelightfullovely crumb I highly recommended forthe complete recipe for how to make thissourdough bread please visit my websiteMary’s nest comm and if you like thisvideo I hope you’ll give me a thumbs upand share it with your friends and ifyou’d like to learn more abouttraditional foods cooking pleasesubscribe to my channel and be sure toclick on the little notification Bellbelow that’ll let you know every time Iupload a new video well that’s all fortoday but I want to thank you so muchfor joining me and I look forward tohaving you join me again right here inmy Texas Hill Country kitchen now I’mgoing to go finish this bread it’sdeliciouslove andPlus hi sweet friends I’m Mary fromMary’s nest calm and here on my youtubechannel I share traditional recipes formaking nutrient-dense foods using simpleingredients and today I’m going to showyou how to make a sourdoughno need bread using my foolproofsourdough starter in an earlier video Ishowed you how I made my foolproof ryesourdough starter and today that’s whatwe’re going to use to make our no needsourdough bread and I’ll link to thatvideo so that you can see how to makethis sourdough starter well as Iexplained in the sourdough starter videoyou take 2 tablespoons of your ricesourdough starter and you add it to alittle bit of rye flour and a little bitof lukewarm water and you make a spongeyou let it sit for between 6 to 10 hoursand it’ll fall up like this and thenit’ll be ready to make your no-kneadsourdough bread and all we’re gonna dois use four and a half cups of breadflour that’s what I’ve got here four anda half cups of bread flour and it’s justwhite flour any flour that you want touse is fine this is organic but itdoesn’t need to be and then I have onetablespoon of sea salt and I’m justgonna put that right in there and thenI’m just gonna take this and just use mytablespoon here a little to mix thatsalt up with the flour