How To Make Sourdough For Beginners • Tasty



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31 comments

  1. If you have any bread questions hit Marissa up http://instagram.com/bakerbuie on Instagram!

  2. Sunny Townend

    I started late last night and I was able to complete all 3 folds before I went to bed. This morning my dough had risen twice the size!! I completed the pre-shape and let it rest for an hour. Now I’m in the final shape stage. My dough doesn’t look as elastically as yours and I’m skipping the fridge part only because I want to bake my bread this afternoon. Do you think my bread will still turn out ok?

  3. How long did you keep it In The fridge

  4. amazing output!

  5. Anna Ivanisevic

    Hi I would like to know what to do if you dough is not such a firm consistency. Do I add more flour? Mine was a little to wet!

  6. Girls, how big is the Dutch Oven you used for this recipe? And how big is the proofing basket?

  7. Hi, Fun to watch!!! Where is the recipe??? would be helpful if the recipe is posted along with the video. Can you confirm: 400g water + 100g starter with 500 g flour?????????

  8. Maria Bernadeth Lomibao

    You guys are soooo fun to watch! 😀

  9. have you been drinking? jajajaja

  10. Thirdhourmusic

    I’m a whiz in the kitchen, but desperately wanna learn how to make bread… but 2 days for a loaf, or 15 mins to the grocery store. 😩

  11. 🚨Ruined the handle on my La Crueset dutch oven at 500 degrees F burned handle down to the screw. The bread did not taste good. Have to order a new handle for my La Crueset to the tune of $23. That was an 'expensive' mediocre loaf of bread. BOO!

  12. Before you bake your bread the next morning do you leave your dough to get to room temperature

  13. Ann Gallacher

    I have tried many times over the years to make bread with very little success. This recipe has changed all that, I have been making this bread every week for almost a year now and despite not always following the times for resting as I sometimes forget to set my alarm every loaf has been delicious. I’m no expert but I think the secret to good sourdough bread is having a mature well fed starter.

  14. Christa Hartridge

    Brilliant recipe with easy step by step instructions! Having never baked sourdough before, I’ve made this 3 times now and it’s never failed! A brilliant recipe for us sourdough virgins! 😝

  15. how annoyiing

  16. Mario Filippeschi

    So what size (radius) height should i use because I dont have Dutch Oven.

  17. Lingga Rahadian

    Hey! Can I use an electric oven to bake a sourdough bread??

  18. Divinicus Renaissance

    You're closer than six feet to the camera

  19. Jezreel Colangoy

    Thank youuuuu

  20. 99uptowngirlmakeupartist

    What is a mature starter

  21. Wilma Santiago

    Wish i have a friend whose going to teach me too.

  22. Alexis Chavez

    Yeah it looks good but the nice open crumb is nonexistant

  23. Hi tks for the tutorial. Btw how long do we wait after taking out of the fridge before baking

  24. Someone tell me why I followed this to a T and all I had was a shaggy wet ball of dough by the final shaping portion??

  25. Markeeta Roane

    Katie is so cute and bubbly! I felt bad when Marissa ignored her

  26. If I cut my finished dough into four sections so that I can make smaller loaves, how do I adjust the cooking time? Also, you two should be given a cooling show. You are fantastic at teaching and your chemistry is perfect.

  27. Humpty Dumpty Love

    1st of all, stop worrying about social distancing. Don’t let an evil, corrupt government keep you from that. That is exactly what they hope you do, live in fear.

  28. Thought about making this then I was like it takes a whole day to make 😳🤦🏻‍♀️😂

  29. What can you use instead of a Dutch oven

  30. Yesterday and today was my sourdough making….. the very first time…… it turned out amazing. Thank you for this video, I followed it to a T. I had searched for about a week to find one that worked for me and then my search was over when I found this video. Thanks.

  31. This bread making is a challenge. I have made 5 boules in the last 5 weeks. Just when I think I'm getting the hang of it, boom. I think sometimes I get lucky but don't know what causes what. Sometimes my scoring goes well but most of the time the razor blade sticks and the loaf falls. Sometimes the crust is great but other times it starts good but then goes soft in a couple hours. I guess I'm saying that a person could work on this for quite a while and find they have actually had to develop a real skill to get consistent results. I have a lot of admiration for someone who can bake bread and expect consistent results. Nice video, I enjoyed it.

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