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How to make your own sourdough bread starter without scale recipe. Easy sourdough making video

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14.04.2020

How to make your own sourdough starter without scale and yeast recipe. Easy sourdough making video. A simple recipe for a homemade sourdough starter in cold weather. You can use white bread flour, rye flour or wholemeal/whole wheat flour. #recipeswithangie #sourdoughwithangie Music Chris Haugen Fresh Fallen Snow

Simple Sourdough Bread, No scales needed!!

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08.01.2022

I absolutely love this sourdough bread recipe! My favorite part is that you don’t need a food scale to make it! It does have a lot of resting/proofing time but it’s all worth it! Sourdough bread is wonderful because of the fermentation process with both the starter and the long proofing times, which allows our body to digest the bread better. Also making your own bread helps you to be in control of the ingredients, which I’m all about. Here’s what you’ll need: 1/2 c sourdough starter 1 1/3 c hot water 3 c flour 1 1/2 tsp salt First you’ll mix the starter and hot water. Next add in the flour and salt and stir to combine, making sure to incorporate all the dry flour. Cover with a tea towel and set aside for 30 minutes. After 30 minutes, you’re going to stretch and fold the dough until it gets less elastic. Cover again and set aside for 12 hours or overnight. Dough should double in size. Scrape out onto a floured surface and shape into a round ball. Cover with bowl and let sit for 15 minutes. Flour a proofing basket, can be a bowl lined with a tea towel, and tighten the surface of the dough ball before gently plopping upside down into the proofing basket and cover. For optimal results all To proof for 6-12 hours in refrigerator, if you want it sooner you can let proof for 2 hours on your counter. Preheat oven to 450° with Dutch Oven inside the oven. Release dough onto a piece of parchment paper and using a scoring knife or sharp knife score your design on top. Using the parchment paper lift into hot Dutch oven, cover with lid, and bake for 50 minutes. Remove from Dutch oven, using the parchment paper, and allow to cool on a cooling rack for at least 30 minutes to an hour for crumb to finish developing. Enjoy! Be sure to subscribe to be notified when new videos are uploaded. Follow on IG: 🤍instagram.com/lifewithkidsblog Learn more about our Wellness Community: 🤍

How to Make A Sourdough Starter With NO DISCARD, NO WASTE, NO WEIGHING

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23.02.2022

What I’m about to share with you literally shook me to my core. It might be controversial and I can’t promise you’ll see the same results but I wanted to share my personal experience of making a sourdough starter from scratch. It completely surprised me that I could make dough on day 3 of my starter journey that would turn into delicious bread! It was easy, fast, and there was no discard, no weighing, and no fancy equipment. I know my method is a bit unconventional and would love your feedback in the comments. I’m curious if any of you had similar or completely different experiences! Other videos you might like: Insanely easy way I make sourdough bread: 🤍 How I maintain my starter with no discard: 🤍 I've included Amazon affiliate links to help you find the products I've used in this video. As an Amazon Associate I earn a small commission from qualifying purchases at no additional cost to you. All products that I highlight in these links are ones that I've used regularly and love. I hope you love them too and I greatly appreciate your support for my channel! - Bob's Red Mill Dark Rye Flour: 🤍 - Pint mason jars: 🤍 For additional items: 🤍 If you’d like to support my channel directly and contribute to my flour stash, please check out this link: 🤍 || LET’S CONNECT || Rosie’s Instagram: 🤍 For business inquiries or collaborations: simplelifeofrosie🤍gmail.com #sourdough #starter #sourdoughstarter #easysourdough #homemadebread #nokneadbread #sourdoughbread #bread #easybaking #homemade #bakingfromscratch #easybread #quickbread #toast #diy #brunch #homemaking #familybaking #homestead #fromscratch #intuitive #minimalist #loaf #veganbread

STUPID EASY Sourdough Starter Maintenance with No Discard | No Waste | No Weighing

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10.01.2022

This is the starter 101 video for everyone who doesn't want to bake sourdough because of starter maintenance! Even though I loved eating sourdough, I avoided learning how to make it for a really long time because I didn’t want the hassle of maintaining the starter. Based on everything I read online…having a starter was like having another pet! All the weighing the flour & water, making sure the water was the right temperature, and exact fermentation times seemed so complicated and then what the heck do I do with all the discard??!!! I also really disliked the idea of wasting any starter or flour for the feedings. I ultimately developed a super low maintenance approach to maintaining my starter that doesn’t waste any flour. There’s no excess discard, and you don’t have to feed it unless you’ve used part of it for baking! Other videos you might like: How I made starter from scratch with no discard: 🤍 How I make sourdough bread: 🤍 How I make sourdough crackers: 🤍 I've included Amazon affiliate links to help you find the products I've used in this video. As an Amazon Associate I earn a small commission from qualifying purchases at no additional cost to you. All products that I highlight in these links are ones that I've used regularly and love. I hope you love them too and I greatly appreciate your support for my channel! - Bob's Red Mill Dark Rye Flour: 🤍 - Pint mason jars: 🤍 For additional items: 🤍 If you’d like to support my channel directly and contribute to my flour stash, please check out this link: 🤍 || LET’S CONNECT || Rosie’s Instagram: 🤍 For business inquiries or collaborations: simplelifeofrosie🤍gmail.com SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO #sourdough #homemadebread #nokneadbread #sourdoughbread #bread #starter #sourdoughstarter #easybaking #homemade #bakingfromscratch #easybread #quickbread #toast #diy #brunch #homemaking #familybaking #homestead #fromscratch #intuitive #minimalist #loaf #veganbread

How To Feed Sourdough Starter Without A Scale | Sourdough Starter Guide

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10.10.2020

Today we're talking about how to eyeball your starter feeding. No measuring cups. No scale. No bullshit! This is the dummies guide to feeding your sourdough starter. I am by no means saying that this is the best way to feed a starter, but it is easy and effective and has never done me wrong. Song is "Zelda and Chill" as per usual! Link to Discard Pancake Recipe: 🤍 Link to My Super Easy Artisan Loaf Recipe: 🤍

Easy Sourdough: No feedings, no discards

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07.07.2020

In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week. * Read the FULL BLOG POST here: * 🤍 * How to make YOUR OWN SOURDOUGH STARTER: * 🤍 *All your SOURDOUGH Questions answered: * 🤍 * Explained differently: * How to Maintain a Sourdough Starter With No Feedings and No Discards: 🤍 * Watch my entire SOURDOUGH PLAYLIST: * 🤍 * Shop THIS VIDEO: * Pint-size MASON JARS: 🤍 Lidded GLASS JARS: 🤍 Kitchen Aid GRAIN MILL ATTACHMENT: KitchenAid KGM All Metal Grain Mill Attachment Kitchen Aid STAND MIXER: 🤍 * If you enjoyed this video, please subscribe to my channel - I upload new videos every week! 💛 Thank you so much for watching 💛 * * Access my DOWNLOADABLE, PRINTABLE apron pattern: * 🤍 * Download your FREE CROSS OVER LINEN APRON pattern here: * 🤍 * Get your FREE Printable SPRING CLEANING GUIDE here: * 🤍 * My VIDEO RECORDING EQUIPMENT: * Multimount: 🤍 Flex-Arm-Kit: 🤍 Stand: 🤍 Smartphone holder: 🤍 Key light: 🤍 Rode Wireless Mic Go: 🤍 Lavalier Microphone: 🤍 Sony A6300: 🤍 iPhone X: 🤍 FilmicPro: 🤍 Final Cut Pro: 🤍 * Some of these links are affiliate links. This simply means that if you click on a link and make a purchase, I may receive a small commission at NO EXTRA cost to you. As an amazon affiliate, I earn from qualifying purchases. * BE SOCIAL: * FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 TWITTER: 🤍 BLOG: 🤍ourgabledhome.com #sourdoughstarter #nofeedings #nodiscards

Stop Wasting Time & Flour Maintaining A Sourdough Starter. This Strategy is Way Better

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15.01.2022

It's time to stop wasting so much time and money on the way we feed our sourdough starters. There is a cheaper, easier, and more effective way. No more discard! If you bake sourdough relatively often this method will slot into your baking schedule easily. DON'T MISS: MY VISION FOR THE UNCHAINED COACHING COMMUNITY: 🤍 WIRE MONKEY LAMES: 🤍 RECIPE ON THE BLOG: 🤍 GET THE SOURDOUGH CALCULATOR: 🤍 A big thanks to Jack over on his channel where I first saw this method. Jacks Channel: 🤍 EQUIPMENT: Check out the Wire Monkey lames - 🤍 Risdon & Risdon Apron: 5% discount code - Explore22 🤍?sca_ref=1744428.3cJv5PEF34 My Komo Flour Mill - 5% discount with Checkout code: culinaryex5 🤍 Bread basket: 🤍 Bench scraper: 🤍 KD-8000 dough scales: 🤍 Precision scales: 🤍 Bread tins: 🤍 Challenger bread pan: 🤍 As an Amazon Associate I earn from qualifying purchases. #sourdoughbaking

[Turn on Captions] The SIMPLEST OPEN CRUMB Sourdough Bread - NO Food Scale, Banneton or Dutch Oven

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04.08.2020

Hi! In this video you will see how I achieved an open crumb sourdough bread with a nice ear even without using a digital food scale, a banneton, or dutch oven. This is also a no-knead recipe. Please turn on the captions to learn more details. Like many of you, I initially just wanted to be able to make good sourdough bread. It took me a while to have my own digital food scale so I spent a solid month experimenting (more like converting grams to cup measurements, LOL!) on the sourdough bread recipes I see here in YouTube. I finally got the stability in terms of taste and texture by mixing 1 cup water, 1.5 tsp salt, 1.5 heaping tablespoon of low hydration starter, and 2.5 cups of flour. I was able to establish a method that works for me and my warm, tropical environment. From here on, all my breads would rise beautifully (unless I insisted on using a sluggish starter!!! And this still happens when I get impatient! lol) BUT, I was never able to achieve an open crumb and an ear. My first sourdough bread that got the open crumb and good ear happened after I used a digital food scale. I showed it in my very first video. It was a pleasant surprise. And yet, I was always, ALWAYS curious if I could still make an open crumb sourdough bread happen even if I won't use the food scale. And friends....it happened! It's possible! I hope this will inspire you to try. ^_^ STEP BY STEP PROCESS (Note, I'm not using a digital food scale here): 1. Make off-shoot starter (levain). From your main starter (that is prolly too acidic now), get a teaspoon, put in another container and feed it there with around 2 heaping tablespoons of bread flour and 2 tablespoons of water. Make sure that the consistency is NOT runny. We want a low hydration starter (or levain). Observe this levain. If it doubles in height in 3-4 hours, your starter is active. It can double in 2 hours only if it's exceptionally hot. 2. Once the starter (levain) peaks, we now mix all ingredients as shown in the video: 1 cup water, 1.5 tsp salt, 1.5 heaping table spoon of starter, 2.5 cups bread flour. 3. Scrunch up the dough with your hand, mix it well for about 2 minutes. 4. Put in fridge, covered, (NOT freezer) to autolyse for at least 1 hour. 5. Take out of the fridge. Stretch and fold onto itself. And shape into a nice tight ball. This step takes about 5 mins max. 6. Place back in the fridge, covered, and let rest for as long as you want. LOL. mine reached 5 hours. 7. Take out of the fridge. Stretch and fold again and shape into a nice tight ball again. 8. Let it bulk ferment (rest at room temp) for around 3 hours. Mine reached 4 hours because it was a cold and rainy evening. 9. Do the final shaping and place in a final proofing container like a banneton. I don't have one. 10. Put in the fridge, covered. Let rest for as long as you want. LOL. Mine reached almost 6 hours. If you have the time to bake now: 11. Preheat oven until it reaches at least 450 degrees Fahrenheit or 230 degrees Celsius. The metal oven tray that comes with the oven must be preheated as well. Place it in the middle part of the oven. IF YOU DON'T HAVE A DUTCH OVEN, YOU WILL PROVIDE STEAM. You can follow what I did. 12. Boil water. 13. Meanwhile, take bread out of the fridge and prepare for scoring. 14. Once bread is scored, put the boiling water in an oven safe bowl. 15. Place both bread and bowl inside the oven, on top of the preheated oven tray. 16. Let bake for 15 minutes. Then, remove the bowl. If your gas oven burns the bottoms of your breads, you can place old aluminum trays on the lower rack to cut off direct heat. Lower heat but not lower than 400F. 17. Let it cook until you get the color of the bread that you want, at least for 20 minutes more. My bread here looks pale. I was afraid to burn the bottom. I didn't know yet that I could just place aluminum trays to prevent burnt bottoms. But, the bread was edible and yummy too. Just not as brown as I wanted it to be. Please support this channel by subscribing. ^_^ Drop your questions in the comments so I can answer you the best I can. If you have time, please watch my other videos: Making Sourdough Starter from Scratch Using Bread Flour: 🤍 10 norms you can break about the sourdough starter esp. if you live in a hot country: 🤍 The BASIC things you need in making Sourdough bread: 🤍 My First successful sourdough starter: 🤍 My attempts at making sourdough bread: First attempt: 🤍 Second attempt: 🤍 Third attempt: 🤍 God bless you!

Can I Make Sourdough Bread with No Baking Equipment?

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10.04.2020

Shop the gear in this video (and more) at ProHomeCooks.com ➡️ 🤍 Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; 🤍 ↪️ Knives; 🤍 ↪️ Small Appliances; 🤍 Find recipes and more at our blog 📝 ➡️ 🤍 Click the link below for your free PDF downloads of my Sourdough Baking Schedules that I used in this video! 🤍 So I packed up my car and left Brooklyn but had no room for any of my sourdough baking equipment... Oh yeah, I also left my sourdough starter back in the studio! But that certainly wont stop me from making sourdough bread in quarantine. In this video I will show you how to make an active sourdough starter from scratch in just 1 week and give you all the skills necessary to make sourdough bread without any standard home baking equipment. Check out the blog post for detailed recipe and video breakdown - 🤍 Sourdough Recipe 4 Cups of All Purpose Flour (18oz) 2 Cups of Whole Wheat Flour (9oz) 3.5 Cups of Water (28 Fl oz) 1 Cup of Active Sourdough Starter (4-5oz) 2 Tablespoons Salt Check out my full sourdough bread playlist to learn how to bake at home! 🤍 Follow me on instagram 🤍lifebymikeg for behind the scenes action! Check out the recipes: 🤍 All Music Provided Royalty Free By Epidemic Sound

Making sourdough without measuring a thing!

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13.08.2021

I did this video just to show it isn't as important to measure or weigh ingredients as it is to be sure to get the water to flour ratio correct by feel!

The Ultimate Sourdough Starter Guide

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01.07.2018

This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone's always asked me what my secret was to such an amazing starter. Ironically, the process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your active sourdough starters. I love seeing you guys getting into this stuff! *Reminder, the written feeding schedule is linked to at the bottom of this description* My Food Scale: 🤍 My Sourdough Starter Vessel: 🤍 My Instant Read Thermometer: 🤍 My Most Favorite Spatula: 🤍 OXO Good Grips® Stainless Steel Scale with Pull-Out Digital Display: 🤍 OXO Good Grips 5 lb Food Scale with Pull Out Display: 🤍 CDN ProAccurate® Cooking Thermometer: 🤍 OXO Good Grips® Small White Silicone Spatula: 🤍 Weck 743 3/4 Mold Jar - Box of 6: 🤍 FOLLOW ME: Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Website: 🤍 - Music - By Jef: soundcloud.com/jeff-kaale - Feeding Schedule Guide: 🤍 Some of my favorite Tools *these are affiliate links, so if you get anything it just means that I'll get a small percentage of the money so I can continue to make these videos*: My Food Scale: 🤍 My Sourdough Starter Vessel: 🤍 My Instant Read Thermometer: 🤍 My Most Favorite Spatula: 🤍 Chapters of The Video: Tools And Ingredients - 1:38 Sourdough Process - 2:48 First Feeding - 4:14 The Standard Feeding - 6:17

How I Make Sourdough Bread Every Day In LESS Than 30 Minutes (hands-on time)

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08.01.2022

This is the process that I use to bake sourdough bread every day. I've cut the process down to a minimum while making sure that I still get a fantastic loaf of bread. It's not quite as speedy as my no-knead recipe but the crumb is a little more organised with less of a random open crumb. GET THE SOURDOUGH CALCULATOR: 🤍 THE UNCHAINED COACHING COMMUNITY IS COMING: 🤍 WIRE MONKEY LAMES: 🤍 RECIPE ON THE BLOG: 🤍 EQUIPMENT: Check out the Wire Monkey lames - 🤍 Risdon & Risdon Apron: 5% discount code - Explore22 🤍?sca_ref=1744428.3cJv5PEF34 My Komo Flour Mill - 5% discount with Checkout code: culinaryex5 🤍 Bread basket: 🤍 Bench scraper: 🤍 KD-8000 dough scales: 🤍 Precision scales: 🤍 Bread tins: 🤍 Challenger bread pan: 🤍 As an Amazon Associate I earn from qualifying purchases. Avoid sticky dough: 🤍 CHAPTERS 0:21 Feeding starter 1:05 Mixing the main dough 2:50 Quick knead 3:07 Stretch & Fold 4:55 Shape 6:18 Scoring & Bake #sourdoughbaking

Easy Sourdough Starter Recipe | Make a Wild Yeast Starter at Home

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01.05.2020

Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water. Consider Subscribing for More: 🤍 Connect with me on INSTAGRAM: 🤍 Sourdough Starter Recipe/ Guide/ Schedule Day 1 In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours. Day 2 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 3 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 4 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours. Day 5 Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two. Maintain To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge. FACEBOOK: 🤍 MY WEBSITE: chef.studio TWITTER: 🤍 My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: 🤍 My Lens: 🤍 My Tripod: 🤍 Ingredients: Flour: 🤍 Recommended Kitchen Equipment: Kitchen Scale: 🤍 The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!

Easy Beginner's Sourdough- Cup and Weight Measurements, Just 4 Ingredients!

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05.03.2021

This is a very easy intro Sourdough recipe. Terminologies and methods are simplified to show how easy it is to make your own sourdough bread at home. With a little invested in time following a simple baking process, anyone can make their own sourdough bread at home. INGREDIENTS: 7-1/4 c./950 grams- - - - - - - - flour (61/2 bread flour & 3/4 whole wheatflour) 3/4 c./ 200 grams - - - - - - - - - starter 3 cups/ 650 grams - - - - - - - - filtered water 1 tablespoon/ 20 grams - - - - sea salt Links to starter recipes: 🤍 🤍

Sourdough Starter the Easy Way that Actually Works with LESS Flour

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20.01.2021

Sourdough starter doesn't have to be difficult and you don't have to have a huge vessel that you're feeding flour to all the time. For the full written instructions, visit the blog here: 🤍 Starting a sourdough starter only takes two ingredients, flour, and water. But there are definitely some tips with what kind of flour, the temperature of your water, and other tips for keeping your sourdough starter alive and thriving. The best news? You can keep just a very small amount in a pint-size jar to successfully bake bread and all sorts of other sourdough goodies. Grab my Sourdough Recipes for the Home Kitchen e-book here 🤍 For the sourdough chocolate bread recipe, visit the blog here: 🤍 You can also check out my 9 Tips for Better Sourdough Starter (That You Probably Aren’t Doing) 🤍 Listen in to the top #10 rated Pioneering Today Podcast for Home & Garden for Simple Modern Homesteading Tips 🤍 My Books: The Family Garden Planner: 🤍 The Family Garden Plan: 🤍 Hand Made 100+ From Scratch Recipes: 🤍 The Made-from-Scratch Life: 🤍 Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others. Click any of the below links for FREE resources and training to help you on your homestead! Homemade Sourdough Starter Series 🤍 How to Pressure Can Series 🤍 Beginners Home Canning Safety 🤍 For raising, cooking, and preserving your own food, come hang out with me on Instagram 🤍 and Facebook 🤍 #sourdough #sourdoughstarter #sourdoughtips #sourdoughfeeding

Easy Homemade Sourdough Bread | A Basic No Knead Recipe That Gives Amazing Results Every Time

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16.02.2020

An outstanding basic no kneed sourdough bread recipe that produces amazing results consistently. This is a “bare bones” recipe to help new bakers understand the process and get to grips with their first loaf without worrying about too much technique. DON'T MISS: MY VISION FOR THE UNCHAINED COACHING COMMUNITY: 🤍 FULL RECIPE: 🤍 MOST COMMON QUESTIONS ABOUT MY NO KNEAD VIDEO: 🤍 GET THE SOURDOUGH CALCULATOR: 🤍 WIRE MONKEY LAMES: 🤍 SOURDOUGH STARTER: 🤍 EQUIPMENT: Check out the Wire Monkey lames - 🤍 Risdon & Risdon Apron: 5% discount code - Explore22 🤍?sca_ref=1744428.3cJv5PEF34 My Komo Flour Mill - 5% discount with Checkout code: culinaryex5 🤍 Bread basket: 🤍 Bench scraper: 🤍 KD-8000 dough scales: 🤍 Precision scales: 🤍 Bread tins: 🤍 Challenger bread pan: 🤍 As an Amazon Associate I earn from qualifying purchases. IMPORTANT NOTE: You need to use flour with a high protein content to achieve the same results. I am using a non-speciality all-purpose flour with a protein content of 13.2% The protein content is very important as it contributes to building the gluten in the bread. You will not have the same result if you use a low protein flour such as 10% or 11%. For this recipe, I would not use flour with a protein content under 12.5%, but would ideally suggest flour in the region of 13% You can normally find the protein listed on the side of the bag in the nutritional details If you use flour with a lower protein content then you will probably find the dough is very wet and sticky and will not develop the gluten network required to hold the shape. There is no kneading as time will build the gluten network. There is also no reason to keep folding this dough. The final hydration is 71% and makes for very manageable bread dough. Please note that depending on the flour you use the “stickiness” may vary. My kitchen temp was in the region of 16-18c. My starter is fed at a ratio of 1:1:1 (Starter / water / flour) and therefore remains at 100% hydration making future recipe calculation easy. The flour is divided into 75% white flour and 25% wholewheat flour. Again, if you have any questions let me know in the comments. My banneton size: 25cm across the top length, 15cm across the top width, and 8cm deep. This was advertised as 500g banneton but for my use, I find 750g works best. My recipe works out to 762g which fits perfectly! Scheduling You can use the fridge to put the “brakes” on your baking schedule. For example, you could mix your dough at 17.00 and complete through to the end of the bulk ferment before going to bed at 23.00. In this case, you could cover your dough well, I normally use a plastic supermarket bag, and then pop it in the fridge overnight. The next day you would let the dough come back to room temperature and the shape and place it in the proofing basket. You can also refrigerate the dough while it is in the proofing basket and hold it overnight. Just remember that you will need to flour your basket very well as the dough may have more of a tendency to stick. You can bake your dough directly from the fridge with excellent results. There is no need to let it come back to room temperature.

Simple Sourdough for Lazy People

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06.04.2020

Questions? Problems? Check out: 🤍 The Dutch oven I use most often to bake this bread: 🤍 (Note that this is an obscure brand and rare size, Amazon often runs out. The most important factor is the 4 quart size, so search for a 4 quart cast iron Dutch if this link doesn't lead to a product that's in stock. I prefer one that is raw cast iron on the interior, and those are even harder to find, but one that is fully enameled will also work just fine.) My baking scale of choice: 🤍 Flour sack towels: 🤍 The oven gloves I love - 🤍 My Kitchen Toys: 🤍 Forget the levain and the autolyse, and the constant slapping and folding. This sourdough recipe requires 5 minutes of effort on day 1, and 10-15 on bake day. No target dough temperatures, no kneading or fussing. Ben Starr, the Ultimate Food Geek, shows you how truly simple it can be to produce an exquisite loaf of sourdough. Recipe below. Visit benstarr.com for more! Day 1: In a large bowl, mix: 4 oz (113g) sourdough starter at 100% hydration (No need to feed first. 100% hydration means you normally feed your starter with equal weights of flour and water) 12 oz (340g) (ideally filtered) water (not warm) Stir until the starter is fairly evenly mixed into the water. Then add: 1 lb 4 oz (567g) flour (bread flour, unbleached, or All-Purpose. You may substitute up to 8 oz whole wheat/rye flour, and if you do, increase the water by 1 oz) 3/4 oz (21g) non-iodized salt Stir until all dry flour is gone. Ideally, knead for 10-15 seconds to bring mixture into a cohesive mound. Cover and rise 12-24 hours on countertop, or rise in oil-sprayed ziploc bag. Once dough has doubled in size, shape into loaf. Don't worry about shaping it the INSTANT it reaches double! It can sit there for 4 or 5 hours after doubling without any harm. (If starter was recently fed, doubling will happen in as little as 12 hours. If starter was not recently fed, it may take a full 24 hours, or perhaps longer. If your dough is too wet and sticky to handle, your starter is too wet. Discard all but 2 ounces of starter, feed with 4 ounces flour and 4 ounces of water, sit for 1 hour at room temp, then refrigerate. The next day, repeat this step. This will bring your starter closer to the 100% hydration rate that works for this recipe.) Shape into loaf. If baking in loaf pan, let dough rise in oiled loaf pan. If baking in Dutch oven, let dough rise in a bowl of similar size to the Dutch oven, lined with soft cloth that has been heavily floured. (At this point, dough can be refrigerated up to 2 days for convenience or flavor development. If chilling, pull dough from fridge and let rest at room temp for 3-4 hours before baking, for best results.) After shaping, rise 2-4 hours, or until double. (It'll take longer if your starter wasn't recently fed.) About an hour before baking, preheat oven (with Dutch oven inside, if using) at 500F/260C with the rack on the 2nd-to-lowest position. Score dough and carefully transfer into hot Dutch oven. Immediately turn temp down to 425F/220C. Bake in loaf pan 35 minutes, or in Dutch oven 30 minutes covered, 15 minutes uncovered, or until deeply browned. (Internal temp should be between 205F and 210F if you use a thermometer.) Cool fully before slicing. Link to Sourdough Starter Video: 🤍 NOTE: I'm an Amazon affiliate, I may get a few cents if you buy something from the Amazon link above! Thankya!

How To Make A Sourdough Starter From Scratch •  Tasty

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Learn how to make your own sourdough starter from scratch! We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you're accustomed to. We don't expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends. Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty: 🤍 About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC SFX Provided By AudioBlocks (🤍) Licensed via Audio Network STILLS The leaven for bread is active. Starter sourdough. The concept of a healthy diet innazagor/Getty Images glass of water on a table Teen00000/Getty Images Linen sack with flour piotr_malczyk/Getty Images Plastic Container sunstock/Getty Images 🤍

EASY Beginner Sourdough Bread 🍞 No Kneading & No Equipment!

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EASY sourdough bread with no kneading, and no special equipment. This is a great beginner recipe that anyone can try! All you need is starter, water, salt & flour. I use a bowl, spoon, cotton cloth & a sharp knife. No proofing basket, no scale, no dough scraper, no special scouring blade, no dutch oven, no fancy stuff. Leave a comment below with any questions and let me know if you are going to try this! 🍞 #sourdoughbread #quarantinebaking Need a delicious gluten free bread? Try my oat bread recipe: 🤍 🌿 FULL RECIPE Link to recipe 🤍 🌿 If you make this recipe please post a picture on Instagram, tag me, and use the hashtag #cultivatorkitchen so I can check it out! 🌿 CONNECT WITH ME Instagram 🤍 Blog 🤍 Twitter 🤍 🎵 MUSIC Way Home by Tokyo Music Walker 🤍 Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: 🤍 Music promoted by Audio Library 🤍 🌿 ABOUT ME I created Cultivator Kitchen to help you on your healing journey & to grow in health! I share mostly raw gluten-free vegan recipes, zero waste tips, organic gardening, and other frugal & sustainable ways to transform your life.

How to make Sourdough Starter from scratch without a scale, Part 1

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How to make Sourdough Starter from scratch without a scale, just flour and water! Get the whole recipe at 🤍 A low-fi DIY sourdough making video that covers how to make sourdough starter when all you have is flour and water.

Simple Sourdough Bread For Beginners|No Scales

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This easy recipe is for beginners and will help you learn how to make your first sourdough loaf! Full Recipe: 5 cups all-purpose unbleached flour 1 cup active starter 1 1/2 water 2 tsp salt Directions: Mix starter, water and salt. Work in only 4 cups of flour. Form into a ball. Begin kneading, adding flour as needed. Perform stretch and folds for 8-10 minutes. Form into a ball and place in a floured bowl and cover for 6-12 hours. Dough should double. Shape the dough on a floured surface and score. Let it's rise for another hour. Preheat oven to 425° and bake for 40 minutes, or until loaf is a deep golden brown. Let cool and enjoy!

TWO reasons your sourdough doesn't SPRING like this 👆

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Shop the gear in this video (and more) at ProHomeCooks.com ➡️ 🤍 Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; 🤍 ↪️ Knives; 🤍 ↪️ Small Appliances; 🤍 Find recipes and more at our blog 📝 ➡️ 🤍 Download my ultimate sourdough starter PDF here👇 🤍 For the full recipe breakdown check out the blog post 👇 🤍 For all the gear I used in this video👇 🤍 Follow me on instagram 🤍lifebymikeg for behind the scenes action All music provided royalty free by Epidemic Music

How to make Sourdough Starter in 1 minute video

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More detailed recipe 🤍 More delicious recipes 🤍 #sourdoughstarter #sourdough #short #shortvideo #howtomakesourdough #bread #yeastfreebread

Making Sourdough Starter From Scratch Without Kitchen Scale

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I started sourdough from scratch for the first time. The ratio of 1/4 cup of flour and 1/4 cup of water was too runny. 1/4 cup of organic whole wheat (wholemeal) flour, 1/4 cup of organic all-purpose (plain) flour, 1/4 cup of water worked better. Update: it has been more than a couple of months since I recorded this video. Currently, I feed my starter with 1/4 cup of organic whole wheat (wholemeal) flour, 1/4 cup of organic all-purpose (plain) flour, 1/3 cup preboiled room temperature water. This ratio gives even better consistency and texture to the starter. After all, I am not a sourdough expert. I just recorded my first experience with a sourdough starter. I hope, you will enjoy the video, and the video will give an idea about what to expect from a sourdough starting journey. Please, leave your comments and questions below; I will be happy to hear them. Thank you! Hurma

Whitney - My Sourdough Starter (No Food Scale, No Discard, Tropical Climate) | Tropical Sourdough

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Whitney’s first day was in June 4, 2020. She’s 1.5 months old now. I did not have a digital food scale when I created my sourdough starter. If I had known better, I would have opted for a drier, stiffer mixture even if it’s difficult to mix. I realized that “starting” a sourdough starter is easy to do in a tropical country where it is warm and humid because that’s the environment that is favorable for the cultivation of yeast! And like what most people suggest, I used whole wheat four. As you can see in the video, the starter is already active on the second day! In fact, it would have been ready for sourdough bread on the 3rd day. It’s just that I did not yet have enough knowledge and skills to be able to create a consistently “beautiful” sourdough bread. I had to go through a month of trial and error, note-taking, and researching to finally understand how Whitney – my starter – works. It’s sad that there’s not a lot of videos or even literature about making sourdough breads that has a nice oven spring, open crumb, and beautiful ear when the kitchen is super warm and humid. I just had to figure it out on my own. Hehe. If you live in a tropical country where the kitchen is hot and humid, here are my tips in making sourdough starter from scratch: 1. Use a transparent container that has a tight-fitting lid. If your place is not pest free (fruit flies, cockroaches, etc.), then please protect your sourdough starter by ensuring that the container is shut tightly after every feeding. 2A. If you have a digital food scale, the best ratio of water to wheat flour is 2:3 which is around 67% hydration. You can start with 20 grams of water and 30 grams of flour. This is quite difficult to stir but just try your best and make sure you leave no dry parts. Do this twice a day for 3 straight days. 2B. If you don’t have a digital food scale, I strongly suggest you mix 2 tbsp of wheat flour and 1 tbsp of water. Again, it will be difficult to stir but try your best to leave no dry patches of flour. Do this twice a day, also for three days. But, at each feeding, check the consistency of your starter. Always opt for a stiffer, drier consistency. If it’s runny, add less water next time. Always fix your wheat flour to 2 tbsps only (although this can hardly be accurate). But, it’s okay. That’s how I started as well, and my starter turned out amazing. 3. No need to stir the starter in between feedings. You should have a fairly active starter in the evening of the 3rd day. You can use this for sourdough bread already. Set aside some starter to store in the fridge. Follow a recipe that is appropriate for a tropical climate (I'll make more videos of this soon). If you’re not yet ready to make sourdough bread, you can store the newly fed starter in the fridge (not in the freezer, unless you won’t use it for at least a month.) Feed it every 3 days. 4. If you'll ever reach a point where you have too much starter already, then set aside about 2 tbsps only and use the rest to make pancake! It's yummy! 5. Once you've kind of mastered your sourdough game, you'll realize that the starter (yeast) is not really that delicate. It can survive without meticulous care and attention. In fact, you can just store about 2 tbsp of it in the fridge. If you need to bake bread, just feed it with enough amount of flour and water as needed in the recipe. If you'll leave it at room temperature (in a tropical country), you'll need a minimum of 2 hours for it to rise up to its peak. If you'll leave it in the fridge, you'll need around 10 hours for it to reach its peak. I wish you the best in your Sourdough Bread journey! ^_^ Here's my simple video of the quality of sourdough bread that I thought was impossible to make in a tropical country: 🤍 Thank you! ^_^

The ultimate guide to creating a sourdough starter from scratch using the NO DISCARD METHOD

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An easy to follow key guide to creating a sourdough without having to throw away any starter... with recipe, top tips, a bit of "easy on the ear" science and a quick guide to feeding your starter.

The Easiest Way to Make a Sourdough Starter

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In this video, I'll show you the easiest way to make a sourdough starter, no measuring, no dicards, no feedings required! It is the only sourdough starter method I have ever used. * Printable RECIPE: * 🤍 * My Signature Sourdough Course: * 🤍 * How to Make a BEESWAX WRAP: * 🤍 * Access my DOWNLOADABLE, PRINTABLE apron pattern: * 🤍 * Download your FREE CROSS OVER LINEN APRON pattern here: * 🤍 * Get your FREE Printable SPRING CLEANING GUIDE here: * 🤍 * If you enjoyed this video, please subscribe to my channel - I upload new videos every Tuesday! 💛 Thank you so much for watching 💛 * * My VIDEO RECORDING EQUIPMENT: * Multimount: 🤍 Flex-Arm-Kit: 🤍 Stand: 🤍 Smartphone holder: 🤍 Key light: 🤍 Rode Wireless Mic Go: 🤍 Lavalier Microphone: 🤍 Sony A6300: 🤍 iPhone X: 🤍 FilmicPro: 🤍 Final Cut Pro: 🤍 16" MacBook Pro: 🤍 * Some of these links are affiliate links. This simply means that if you click on a link and make a purchase, I may receive a small commission at NO EXTRA cost to you. As an amazon affiliate, I earn from qualifying purchases. I only recommend products I personally use and love! * BE SOCIAL: * FACEBOOK: 🤍 INSTAGRAM: 🤍 PINTEREST: 🤍 TWITTER: 🤍 BLOG: 🤍 #SourdoughStarter #EasySourdoughStarter #MakeASourdoughStarter

The World’s Simplest Sourdough Bread Recipe!

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Wait, isn’t sourdough supposed to be hard? Not with my simplified sourdough bread recipe! Written Instructions: 🤍 Get the LAST Sourdough Starter Guide You'll Ever Need: 🤍 Watch MORE Bread & Dough Recipe Videos: 🤍 SUBSCRIBE to our Channel: 🤍 ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): 🤍 * Facebook: 🤍 * Instagram: 🤍 & 🤍 * Pinterest: 🤍 * Twitter: 🤍 * Shop Bigger Bolder Baking Bakeware: 🤍 Recipe: 🤍 #sourdough #sourdoughbread #bread

No Knead Sourdough Bread

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Learn how to bake your own Sourdough Bread at home with no kneading required. Bread Recipe: - 7.5 cups of warm water (1800 grams) - 9 tsps of sugar (45 grams) - 7 tsps of salt (48 grams) - 1 cup of sourdough starter (270 grams) grown at room temperature overnight - 15.25 cups of brand name flour (2400 grams) - vegetable oil (or lard) to grease the loaf pans. Optional: softened butter to coat the loaves. For more information on how to make your own starter from scratch, and other Sourdough bread techniques, I suggest the YouTube Channels; "Northwest Sourdough" and "Bake with Jack". Although I have no affiliation with those channels, I learned how to bake my own sourdough bread from watching their videos. Thanks for watching. Pam Dallaire

Artisan Sourdough Small Hand Mix from Start to Finish | Proof Bread

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Scaling our sourdough bread process back down to where the bakery started: hand mixing. Today we're making just 2 loaves by hand and showing what baking artisan sourdough looks like in a home oven. » Invest in Proof 🤍 » Buy our Proof Bread Heritage Flour Blend: 🤍 » Watch extended episodes: 🤍 » Shop our online store: 🤍 » Shop WireMonkey lames: 🤍 » Subscribe for our latest videos: 🤍 » Follow us on social: 🤍 🤍 🤍 Proof Bakery 125 W Main Street Mesa AZ 85201 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts. #sourdough #bread #bakery

How to feed a sourdough starter!

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How to feed your sourdough starter! This is an easy way to feed your starter. You do not need to get out your kitchen scale and weigh the water and flour. Once, you get comfortable with your starter, you can just look for how thick the consistency of the starter. I usually add about 1/2 cup to 2/3 cup of flour (depends on how much starter I need) and then I add some distilled water until I get the right thick batter-like consistency. Let your starter bubble up and you are ready to make more bread! Feeding your sourdough starter without a scale is easy! This video is a YouTube #shorts video. Youtube #shorts are quick videos under 1 minute. Blog: 🤍 Recipe: coming soon *Shop It* Sourdough Starter Jars: 🤍 Bosch Mixer: 🤍 KitchenAid Mixer: 🤍 Bread Pan: 🤍 Filming Equipment DJI Osmo Mobile: 🤍 iMac 27": 🤍 *Disclaimer: links may be affiliate links. If something is purchased with my affiliate link I earn a small commission on the purchase (at no cost to you).* Other videos you may like! Bagels: 🤍 Bread: 🤍 COME SAY HI! Blog: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Patreon: 🤍 #sourdough #sourdoughstarter #howtofeedsourdoughstarter

Super easy sourdough bread recipe, no mixing machine, no kneed!!!

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#easy sourdough bread #no kneed #no mixing #basic recipe 🤍 Here is the recipe For the sourdough starter: S.D. 50 gr Flour 50 gr Water 50 gr Combine all the ingredients together and leaven 6 hours at room temperature. Repeat this operation for a total of 3 times to build a very strong sourdough starter. For the Bread: Water 200 gr Flour 300 gr S.D. 100 gr Salt 10 gr -~-~~-~~~-~~-~- Please watch: "100% Hydration Sourdough Bread" 🤍 -~-~~-~~~-~~-~-

Refreshing A Sourdough Starter After 5 months Without Feeding

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For more on this visit our blog post where we outline the process: 🤍

How I Mix Sourdough Properly by Hand in Five Minutes (No BS)

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You don't need to be chained to the kitchen to be able to mix sourdough properly. Learn how to mix the ingredients in the right sequence to produce an expertly mixed sourdough. CHECK OUT MY VISION FOR THE UNCHAINED COACHING COMMUNITY: 🤍 READ THE BLOG ON MIXING DOUGH: 🤍 GET THE SOURDOUGH CALCULATOR: 🤍 DONATE & SUPPORT: 🤍 NUTRIMILL GRAIN / FLOUR MILL: 🤍 WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK 🤍 BREAD TINS USED: 🤍 BREAD BASKET: 🤍 BENCH SCRAPER: 🤍 BAKERS SCALES: 🤍 PRECISION SCALES: 🤍 CHALLENGER BREAD PAN: 🤍 BAKERS APRON: 5% discount code - Explore22 🤍 LAVA BAKING STONE (UK): 🤍 Note: this isn’t the stone I use but it's the closest product I can find that seems widely available, do your research and remember these things are fragile so check the seller's return policy with regards to damage during transit. #sourdough As an Amazon Associate I earn from qualifying purchases

🫒 Green olive sourdough boule #shorts

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LIKE, COMMENT, SUBSCRIBE, & SHARE » Check out our website: 🤍 » Shop our merch: 🤍 » Shop WireMonkey lames: 🤍 » Shop Valentich aprons: 🤍 (use code Proof15 for 15% off your purchase!) » Subscribe for our latest videos: 🤍 » Follow us on social: 🤍 🤍 🤍 Proof Bread 125 W Main Street Mesa AZ 85201 » Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best regional ingredients, with no short cuts. #sourdough #bread #bakery

How I Make Sourdough Bread *Without* a Scale -- Two Loaf Recipe, Modified from Emily Faith

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I don't own a scale of any kind, so when I started my sourdough journey I wanted to see if I could do without one, and *spoiler alert* I can! Sourdough is super versatile and can be done in so many ways, and that's so cool about it. So fellow minimalists, students or believers in a life without scales, with this recipe you end up with two delicious loafs. Here is the original video from Emily Faith : 🤍

Easy Sourdough Loaf (for Beginners)

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How to make a delicious low hydration sourdough crusty loaf for beginners, easy step by step instructions from start to finish. Patreon 🤍 PayPal donate 🤍 Book (Recipe) 🤍 Written recipe here 🤍 Website 🤍 Recipes 🤍 YouTube 🤍 Instagram 🤍 Facebook 🤍 Twitter 🤍 How to make butter at home 🤍 Sourdough starter kit 🤍 Sourdough advanced 🤍 Disclaimer This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You. Music used Blue creek trail By Dan Lebowitz 🤍 Ibiza Dream by Chris Haugen 🤍 Tupelo Train by Chris Haugen 🤍 Front porch blues by Chris Haugen 🤍 URL 🤍

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