@cookwithauds: took all your suggestions from the last attempt & finally made a just about perfect sourdough loaf🙂‍↕️🥖WOOO! all in one part for ya’ll! let me know what inclusions I should try for my next loaf!👇 for the dough: - 100g starter - 325g water - 500g bread flour - 10g salt #sourdoughbread #sourdoughtutorial #makingsourdough #sourdoughrecipe #easysourdough

kaleah 🦋 :

my starters name is brough

Sydny Wilson :

I started mixing mine for 10min after I mix all the ingredients into a dough and it's a game changer!! Leaving it a shaggy dough does not work so I'm glad you're trying it this way!

hermeownee777 :

Gluten wise if that’s really being a problem you’ll wanna do an autolyse. Which is mixing the flour and the water and letting that sit 30mins beforehand. Then add the levain and salt after

Jennifer Jones :

I 100% beat mine up on initial mix. Max a huge difference and thats why exact recipe 👏👏👏👏

sylviahanson6 :

You are an awesome narrator love to hear you talk about making bread. Your bread came out beautiful, good job!

tabs :

any tips for the bulk? i'm struggling with ittttt

Captain Media :

My starters name is venom

Mer🫧🤍🧁 :

390g water, 224 g starter and 890 g flour and 21g salt- mixed with a kitchenaid and dough hook- she’s perfect everytime

Addison 💙❌️🏳️‍🌈🐕🍑 :

Exactly the recipe and process I use and I'm always happy with the result!

makenzie(SAHM X2) :

I put a cookie sheet pan on the rack under my Dutch oven and it doesn’t burn as well

yourfavdogsaul._ :

Just switched to 300 grams of water and it was a game changer after so many flat loafs

Cesia :

girl my best recipe its 300g of water

thatgirlsierra381 :

Did a lower hydration on these two loaves and they are perfect❤️

kosherjake :

That is perfection

ava :

I just made my first loaf and had the same issues with the dough being too watery/soft. I’m going to give your recipe a try next time!

Melissa Edwards :

Omg she looks scrumptious

La patrona :

What size is that pot

BrandeyHG :

Sourdough is just weird sometimes. Could be anything tbh. 80 degree dough could bulk ferment in like 5-5.5 hrs .. it’ll depend on kitchen temp. It’s also not that serious as long as you have a strong starter

Charlotte Watson :

I call mine Lucy

josie010822 :

She looks great did u take temp a bulk ferment? And if so what was it?

girlattherockshow1118 :

I just started baking hybrid, I know the die hard come at me because it’s not traditional sourdough I just don’t have all the waiting time. Still get the gut benefits of sourdough but it cuts the fermentation time for me majorly. Yours came out amazing!

Fiji Mama :

Beautiful

Kai :

Lala🫶 :

if you don’t already follow @Emily she’s the best i’ve learned so much from her videos and i make great bread now

Wendi☁️✨ :

It’s looks amazing!!! If you don’t follow @The_Sourdoughhoe you need to! She makes sourdough so easy and understandable. I’m new to it but since I found her I’m starting to actually get it. 🙌🏼 it was a struggle when I started. 😂