Upload

Loading icon Loading...

This video is unavailable.

WORLD'S EASIEST AND BEST SOURDOUGH BREAD, the 1-2-3 method

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to like cpsamfield's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to dislike cpsamfield's video.

Sign in to YouTube

Sign in with your Google Account (YouTube, Google+, Gmail, Orkut, Picasa, or Chrome) to add cpsamfield's video to your playlist.

Uploaded on Jul 28, 2008

This is the World's easiest and best Sourdough Bread! Would you like to make crispy, crunchy sourdough at home, just like they make in Paris or San Francisco? Impossible you say? What does this have to do with Sherlock Holmes? Well, you must "Eliminate the Impossible." You can make the world's easiest, and best, can't fail, one-bowl, no-knead sourdough at home. I'll show you how using the 1-2-3 method. Ready? (you won't even have to write this down to remember it!)

First, wash your hands. Sourdough starters are living organisms and you have to be careful with them. Now, the only three ingredients you'll need are water; flour and salt! (oh, and sourdough starter, of course...). You can make your own sourdough starter at home, or you can buy one from good baking stores. Each time you take your sourdough starter out of the refrigerator, you will see a thin layer of grayish-brownish liquid. This is normal, and you must stir this back in each time you use it. Ceramic jars seem to be best, and you don't want a tight seal on the lid. I always put a clean plate out to hold a clean spoon and a clean measuring cup. Avoid contaminating your starter with anything or it may die. Each time you're done with a utensil, put it back on the clean dish only. With a clean measuring cup, put one cup of starter in your bowl, then time to feed your starter. You must feed your starter every time you use it. Use ¾ of a cup of non-chlorinated water. If your tap water is chlorinated, you must let it sit out in a pitcher for at least 4-8 hrs before using it or it may kill the organisms. Next, add almost one full cup of flour. You must keep your sourdough starter very thick: somewhere between pancake batter and toothpaste consistency. And don't let the level of the starter get too close to the top of the jar or it will bubble over. (you can use your starter once a day (or even every 8 hours) but you should always try to use it at least once every few weeks. Even if you don't make bread, take out a cup and feed it at least once a month) When you are done, let it sit on the counter for at least 4-8 hours, then put it back in the fridge. Now are you ready for the recipe? Here it comes:

1 cup of water; 2tsp of salt; 3 cups of flour

(sorry, ran out of room! for the rest of the written recipe, go to: eliminatetheimpossible.com)

Loading icon Loading...

Loading icon Loading...

Loading icon Loading...

The interactive transcript could not be loaded.

Loading icon Loading...

Loading icon Loading...

Ratings have been disabled for this video.
Rating is available when the video has been rented.
This feature is not available right now. Please try again later.

Loading icon Loading...

Advertisement
Loading...
Working...
to add this to Watch Later

Add to