In this video, I am showing you how to make a delicious sourdough bread – even if you’re a beginner! It is easier than you might think, and with a few simple techniques, you’ll have a delicious and fluffy sourdough bread on your table in no time!
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***** The Recipe: *****
525 g warm water
200 g active sourdough starter
700 g flour
20 g sea salt
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#sourdoughbread #sourdoughforbeginners #nokneadbread q1
37 Comments
What perfect timing! I just got my first ever sourdough starter beautifully active today! Can’t wait to try this!
I baked five loaves. The first one was delicious not the prettiest. Three next ones were much nicer. The last one was the biggest surprise. I did not have any white flour and I baked 100% whole grain. The dough was to thick and I put more water using a common sense. Turned out great what was shocking to me because I baked bread five times only in my entire life.
I mixed up the starter and put it in a warm window. After four days there is black mold. Maybe it was too warm?
Simpler way of doing sour dough compared to others
Anja..You're so gentle and sweet..Your Gran and Mom would be so proud of you.
Your channel has inspired me in so many ways! To feel more empowered as a homemaker seeing that my contributions are important, to keep learning new things, to have the courage as a 55 year old woman to share my own wisdom more, and to keep learning German, which has been a challenge the past year and a half!😊 Your beautiful grasp of English has inspired me that I will eventually conquer German!❤ Thank you so much!❤
Thank you! I've fallen out of practice the last couple of months with bread baking and have worked it up as being more difficult than it is! Your video is so inpspiring, thank you!
Can you use regular loaf pans?
Loved by so many people this recipe must be mentioned in khal so don't forget to add………
😍😍😍+
I love your recipes and I have made them with great success. If you please show how to make Laugenbrotchen. Thank you
Enjoy your recipes (esp. sourdough) and tutorials. My sourdough was a bit dense, taste was great. Second raise (after the overnight), was 5 hours , the weather was cool. Wondering how to get a less dense loaf?
Thx for this video, you make it so easy, can’t wait to try this.
Also, I see that you use the birch wood stand alone flour mill now instead of the attachment. I’m looking to buy a mock mill, do you have any new thoughts on which is better?
I really love the simplicity of this recipe and the sourdough starter one! I will definitely try it out. Thank you 😍🙏
My first attempt thank you so pleased with it
I am looking at your kitchen and would luv for you to show us what to have on your bench or close at hand to use xx
Thanks for the guidance. I have followed the instructions and schedule and the loaf came out sticky inside. Would it be that it needed to be baked longer, or would it be for a different reason? Thanks
Can you please tell me do we have to bake in dutch oven? Why can't we bake in standard bread tin with no lead like erupean rectangular bread? That way i prefer to do two bread in one go to save energy and done for the week. My very first starter is ready and this will be my very first bread i will be baking. Waiting for response. Thank you.
Interesting loaf. Can you tell me what the Baker's Math is for it? Hydration? Thank you!😊
In my opinion Anya and Mary from Mary's nest are the most relaxed and beginners friendly bakers. When I started baking bread 5 months ago I was so confused by tables, formulas, precision, constantly checking the temperature and the clock. Was about to give up thinking about our poor ancestors drawing the tables on sand or stone walls. And then YouTube recommended two wonderful cooks. Thank you for keeping my sanity and bread-making. I am far from good, but my family loves the breads I make, they taste good even if the looks could be better.
It’s flat
is there a link to the stainless bowl
Hi I’ve been working for over a month to get a good strong starter going, I added the coriander seeds & that made a difference but it still won’t pass the “float” test. Do i need to wait for it to “float” to make bread?
❤
Where is the recipe? How many grams of Flour? How much water? Degrees in the oven?
When I score my bread it deflates. Is it a tension issue?
Sei molto brava…. complimenti.
From italiy bye bye 😘
I cook my bread in a xold dutch oven, i don't experience sticking. But maybe its because its enameled and i flour the bottom decently
I made it🎉 I cut the dough in half and made 2 small loaves. I didn’t add the barley. And I made it 400 g of white and 300 of wheat flour. They look and taste delish. This is going to be my go-to from now on. I also, my friend gave me a starter, but I added the flour just like you do and followed your instructions. It turned out great, I’ve used it a couple of times already, and my bread taste amazing. Thank you so much for sharing.❤
I have starter by your recipe and it is in the fridge and active.. old more than week.. but I wanted to ask, should I take out starter night before or idk how long, or not?! Is it directly from fridge? Thank you very much for your help😊
interesting and helpful to see the consistency of your starter – very thick. I am going to thicken mine up going forward
Hi Anja I am a belgian male in early retirement since march 2023…I started the sourdough baking since then…with intervals…my first breads tasted very good but there was not enough rise/spring…until I found your way of doing…sounded as easy and success guaranteed…so I tried it…,and it was a very nice feeling to get a bread that looks like a successfull bread…bravo with the way you explain things…kind regards patrick from belgium….picture on following link https://drive.google.com/file/d/1RpANdyL50m0HHsnQLhT8JgMvvvbcvryB/view?usp=drivesdk
I so love your videos!!! You make learning so much fun! I have desired for so long to make this beautiful bread. Now!!!! Drum roll please!!!! I did , I actually made a edible loaf of sour dough bread. Thank You so very much!
Sprinkle a bit of flour on the top of the dough and around the edge of the bowl and it will come out a bit easier. I'm out of heavy cream for my coffee and almost out of yeast for my bread making, I'll pick up some cultured buttermilk while I'm at it. Also, I have been making kombucha from grape juice we steamed last fall. I might try some later. Good instructions. Thank you.
Can you keep the no Knead dough in the fridge I wonder, can anyone let me know if they have, please.
Mixed that up tonight, excited for tomorrow! Thank you for this simple recipe!
I had made my starter a couple of months ago. I didnt get around to making bread so it was in the refrigerator. I took it out and gave it a feeding of half cup flour. How many feedings does it need before i make the bread? Do i put it back in the refrigerator or keep it outside at room temperature? I dont have a dutch oven just a normal loaf pan, what should i do?
As i dont have an oven! Hopefully I will be able to bake the bread in my frying pan