Great video, very nicely done. Just a thought if you are having trouble with your bread sticking in the loaf pan, try coating your pan with shortening or Crisco. I was using oil to coat my pans and the bread stuck. So I did like you and let the bread stay in the pans but the crust got soggy which I didn't like. Now using Crisco the bread just falls out of the pans as soon as it is out of the oven. Alternatively in Laurel's kitchen bread book she suggests using a mix of oil and lecithin.
Hi Steve, I made the starter and now am trying to make the bread. Everything in your video seems easy, but when I am doing it, it does not work out. My starter literally smells like poop. There is no better description for the smell. Regardless, I continued to make the bread. The dough for the bread is turning too much like a liquid. Is the starter bad?
Steve, I'm a huge fan! I created my own starter using your method, and make bread for all of my family and friends. They all rave about it! Keep up the recipes brother!
@jovialonline It is supposed to be really crusty,but if you tried adding maybe 5% fat this should soften the crumb as well as adding shelf life to the bread.Also wrap your bread in clingwrap to soften.Use olive,butter or canola oil as a fat
As long as you keep feeding it, and keep it in the fridge, it can last a very, very long time. I have heard that there are mothers in Paris that bakers have kept going for a century.
I have not had any luck with other sourdough starters I have tried to make, but this one is wonderful! I used 100% whole wheat, potato water and raw sugar instead of honey. I'm very happy with the aroma and it seems quite hardy! I cut a pair of old silk type long johns off a few inches above the cuffs and use them to cover the sourdough starter when it's out of the fridge. Thanks for the thorough instructions and excellently produced video!
Great videos, very helpful. Two questions: 1. I made a rye starter. If I feed it with wheat flour, will it die/fail or gradually transmute into a mainly wheat starter? 2. If I want a 'semi' sourdough bread (say for a light/jewish rye-wheat loaf with caraway seeds), could I halve the amount of starter in your recipe and add some 'regular' yeast? Thanks again
Hi, glad to hear the starter started so well. I would advise always adding a cup of flour an hour before you start making bread. It invigorates the yeast, making the bread rise better. I hope it all works out for you,
Hi Steve, I have my starter going (on day 3 with saran wrap on top). It looks great. . . thanks so much!!! One question, do I have to add the cup of flour and wait an hour before I make bread the 1st time or is that just after it's been in the fridge to get it active again? It seems active and ready! So exctied b/c we are on a special diet and have been eating SD bread from the store. . .glad to be able to make my own! Thanks!
I made this bread this morning and it was the best thing I have ever made in my life. It actually turned out in appearance to yours, which NEVER happens when I follow instructions, no matter how carefully. The texture was chewy but not doughy, and had a really great flavor. I love recipes with few ingredients. This kind of food feels so authentic & cozy.
this recipe is going to be enjoyed often. Thank you so much!
i really enjoyed your videos, they were helpful and informative without being stuffy or patronising. what i found interesting was the amount of different techniques for making the starter. i've not seen potato water used in it before but i recall reading a pizza base recipe years ago that used potatoes in it so i guess why not? i look forward to giving this one a try. thanks! :)
Initiially, when you are trying to capture the yeast, the starter needs to breathe, which is why i suggest covering it with a basket. However, once the yeast has been activated and gets bubbly, I would cover it. The reason is that not all the stuff in the air is good for your starter. Nasty , smelly organisms can get in there, too ( that's why food rots, right?). So once the starter is underway and it is time to put it in the fridge, i would keep it covered. Saran wrap is ok.
@stevethebreadguy Hello Steve, I made my starter using your recipe last week, It took four days to get bubbly, I was worried I did something wrong, but this morning I went out and it was all bubbly, and smells pretty strong, so I'm guessing that's what it's supposed to be like. How long should I wait before making sour dough? will it be ready right away? Or should I wait and let it become more mature first? Thanks for all your helpful videos you're awesome!
I've read the lid should not be tight and should allow for a bit of air so the starter can breath. Is this true, or does it matter? btw, I keep my starter in a jar just like yours, but I keep a pc of saran wrap over it w/a hole poked in it. I've yet to make bread though.
I totally agree. Scoring the top gives a nice look, too. I also agree that bread making is more of an art than a science. I wish video could give feel as well as looks.
I found that a bit of scoring of the dough with a sharp slim knife or razor give nice even expansion. Prevents side loaf ruptures near the top of the pan edges.
Also found when teaching people how to make bread they are always confused about the texture of the dough. Since different flours and climates (humidity, alt, ect..) affect this it be a good idea to include some reference to this. Lot o people "cook" like its a science project, it's a bit more "art" in it than they realize.
My neighbor, her mother, her grandmother has mother from 1906. It would be about 50-60 years older but the old country mother died in the SF earthquake fire amazingly enough.
About an hour, so it can warm up and wake up. It should have some bubbles on top, showing that the yeast in the starter has started to feed again. Don't skip this step, it makes a big difference. Good luck!
Great video, very nicely done. Just a thought if you are having trouble with your bread sticking in the loaf pan, try coating your pan with shortening or Crisco. I was using oil to coat my pans and the bread stuck. So I did like you and let the bread stay in the pans but the crust got soggy which I didn't like. Now using Crisco the bread just falls out of the pans as soon as it is out of the oven. Alternatively in Laurel's kitchen bread book she suggests using a mix of oil and lecithin.
prairiepatch 3 weeks ago
who needs to spend thousands on culinary art schools when people like you are on the web making videos like this. good stuff man. keep'em come'n
dirkdigla1914 1 month ago in playlist Uploaded videos
Hi Steve, I made the starter and now am trying to make the bread. Everything in your video seems easy, but when I am doing it, it does not work out. My starter literally smells like poop. There is no better description for the smell. Regardless, I continued to make the bread. The dough for the bread is turning too much like a liquid. Is the starter bad?
marielmale 1 month ago
by the way, I made the starter using your video
marielmale 1 month ago
@marielmale did the starter go bad because bad organisms got inside the starter?
marielmale 3 weeks ago in playlist Uploaded videos
Steve, I'm a huge fan! I created my own starter using your method, and make bread for all of my family and friends. They all rave about it! Keep up the recipes brother!
fallbackdown82 1 month ago
i had tried to make but outside is so hard, do u have any method to make it not too crustly/hard?
jovialonline 1 month ago
@jovialonline It is supposed to be really crusty,but if you tried adding maybe 5% fat this should soften the crumb as well as adding shelf life to the bread.Also wrap your bread in clingwrap to soften.Use olive,butter or canola oil as a fat
capscatty 3 weeks ago
As long as you keep feeding it, and keep it in the fridge, it can last a very, very long time. I have heard that there are mothers in Paris that bakers have kept going for a century.
Good luck with your baking,
Steve the Bread Guy
stevethebreadguy 1 month ago
Hi Steve,
how long you can keep/ and also use that sourdough starter?
madametome 1 month ago
I have a question - if you make a bigger loaf - don't you
need to add more starter?
raggedyannful 2 months ago
I have not had any luck with other sourdough starters I have tried to make, but this one is wonderful! I used 100% whole wheat, potato water and raw sugar instead of honey. I'm very happy with the aroma and it seems quite hardy! I cut a pair of old silk type long johns off a few inches above the cuffs and use them to cover the sourdough starter when it's out of the fridge. Thanks for the thorough instructions and excellently produced video!
Givvemhell 3 months ago
loved ur video!
jeremimi 3 months ago
This is a really excellent, professionally done video and I am going to go try it! Thanks very much!
abbyovitsky 3 months ago
This has been flagged as spam show
Great videos, very helpful. Two questions: 1. I made a rye starter. If I feed it with wheat flour, will it die/fail or gradually transmute into a mainly wheat starter? 2. If I want a 'semi' sourdough bread (say for a light/jewish rye-wheat loaf with caraway seeds), could I halve the amount of starter in your recipe and add some 'regular' yeast? Thanks again
gratecourt 3 months ago
@gratecourt I have seen recipes that specify starter and instant yeast, so I think the answer to question 2 must be yes.
geoffchopin 3 months ago
Comment removed
gratecourt 3 months ago
Comment removed
gratecourt 3 months ago
Me and my girlfriend watch and will make it together. :D
icehorse1010 4 months ago 2
Hi, glad to hear the starter started so well. I would advise always adding a cup of flour an hour before you start making bread. It invigorates the yeast, making the bread rise better. I hope it all works out for you,
Steve the Bread Guy
miltonfilm 4 months ago
Hi Steve, I have my starter going (on day 3 with saran wrap on top). It looks great. . . thanks so much!!! One question, do I have to add the cup of flour and wait an hour before I make bread the 1st time or is that just after it's been in the fridge to get it active again? It seems active and ready! So exctied b/c we are on a special diet and have been eating SD bread from the store. . .glad to be able to make my own! Thanks!
byhisgrace222 4 months ago
My Mom feed her starter with instant potato flakes. Can I do the same with this starter?
cherlove777 4 months ago in playlist recipes
I made this bread this morning and it was the best thing I have ever made in my life. It actually turned out in appearance to yours, which NEVER happens when I follow instructions, no matter how carefully. The texture was chewy but not doughy, and had a really great flavor. I love recipes with few ingredients. This kind of food feels so authentic & cozy.
this recipe is going to be enjoyed often. Thank you so much!
3amGraham 5 months ago
This looks so yummy Steve, you remind me of my son....you did wash that jar off right?
acrow11 5 months ago
i really enjoyed your videos, they were helpful and informative without being stuffy or patronising. what i found interesting was the amount of different techniques for making the starter. i've not seen potato water used in it before but i recall reading a pizza base recipe years ago that used potatoes in it so i guess why not? i look forward to giving this one a try. thanks! :)
davidstalker 5 months ago
fantastic !!!
tonytang2222 7 months ago
I hope you are leaving the lid loose enough to allow gasses to escape so your jar does not explode. Also, have you ever tried a Danish dough wisk?
aburdzel 7 months ago
Your presentation is so down to earth and calm. Makes me feel like I could do this. Thanks for the excellent video!
speedie1100 7 months ago
Brilliant video, thanks
0987654321libra 8 months ago
Hi,
Initiially, when you are trying to capture the yeast, the starter needs to breathe, which is why i suggest covering it with a basket. However, once the yeast has been activated and gets bubbly, I would cover it. The reason is that not all the stuff in the air is good for your starter. Nasty , smelly organisms can get in there, too ( that's why food rots, right?). So once the starter is underway and it is time to put it in the fridge, i would keep it covered. Saran wrap is ok.
Steve the BG
stevethebreadguy 8 months ago
@stevethebreadguy Hello Steve, I made my starter using your recipe last week, It took four days to get bubbly, I was worried I did something wrong, but this morning I went out and it was all bubbly, and smells pretty strong, so I'm guessing that's what it's supposed to be like. How long should I wait before making sour dough? will it be ready right away? Or should I wait and let it become more mature first? Thanks for all your helpful videos you're awesome!
blackninja10111 3 months ago
I've read the lid should not be tight and should allow for a bit of air so the starter can breath. Is this true, or does it matter? btw, I keep my starter in a jar just like yours, but I keep a pc of saran wrap over it w/a hole poked in it. I've yet to make bread though.
rainydaywriter1 8 months ago
Glad it's working out. Take good care of your 'mother'!
Steve
stevethebreadguy 10 months ago
hey Steve. My starter is on day 4 and bubbling nicely. I will send through some pics once it's a bread!
Thanks for the videos, they're a great help and I'm excited for some fresh bread!
boriherter 10 months ago
Sure, round will work just fine.just make sure it is ball shaped, so if it flattens it will still have some height.
Good luck,
Steve the Bread Guy
stevethebreadguy 11 months ago
can I make it a round loaf? or does it have to go in the bread pan?
bdd549 11 months ago
Hi,
I totally agree. Scoring the top gives a nice look, too. I also agree that bread making is more of an art than a science. I wish video could give feel as well as looks.
Thanks,
Steve the Bread Guy
stevethebreadguy 1 year ago
I found that a bit of scoring of the dough with a sharp slim knife or razor give nice even expansion. Prevents side loaf ruptures near the top of the pan edges.
Also found when teaching people how to make bread they are always confused about the texture of the dough. Since different flours and climates (humidity, alt, ect..) affect this it be a good idea to include some reference to this. Lot o people "cook" like its a science project, it's a bit more "art" in it than they realize.
WalkingOldMan 1 year ago
Good video.
My neighbor, her mother, her grandmother has mother from 1906. It would be about 50-60 years older but the old country mother died in the SF earthquake fire amazingly enough.
actonbath 1 year ago
Hi,
About an hour, so it can warm up and wake up. It should have some bubbles on top, showing that the yeast in the starter has started to feed again. Don't skip this step, it makes a big difference. Good luck!
Steve the bread guy.
stevethebreadguy 1 year ago
How long does the starter sit out after you add the cup of flour?
victorboba 1 year ago
@victorboba 1 hour
raggedyannful 2 months ago
.....
PWNtheHILL 1 year ago