How to make sourdough bread at home.

Steve the Bread Guy shows you how to make home made sourdough bread from scratch. Note: you need a starter for this. If you don't have one, watch Steve's video on that, which can be found on his channel:http://www.youtube.com/user/stevethebreadguy?feature=mhum

Category:

Howto & Style

Tags:

• sourdough
• bread
• homemade
• starter
• mother
• home
• baking
• instructional
• video
• health
• diet
• cooking
• flour
• yeast

[stevethebreadguy]

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]

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]

Glad it's working out. Take good care of your 'mother'!

Steve

[stevethebreadguy]

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]

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]

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.

[prairiepatch]

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.

[capscatty]

@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

[marielmale]

@marielmale did the starter go bad because bad organisms got inside the starter?

[dirkdigla1914]

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

[marielmale]

by the way, I made the starter using your video

[marielmale]

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?

[fallbackdown82]

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]

i had tried to make but outside is so hard, do u have any method to make it not too crustly/hard?

[madametome]

Hi Steve,

how long you can keep/ and also use that sourdough starter?