The easiest & most delicious fool-proof sourdough bread recipe for everyone including the beginners. | how long is sourdough bread good for | How to cook tips and tricks | 2022
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The easiest & most delicious fool-proof sourdough bread recipe for everyone including the beginners. | how long is sourdough bread good for | How to cook tips and tricks
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The easiest & most delicious fool-proof sourdough bread recipe for everyone including the beginners.
To make this basic sourdough bread you need
700g room temperature water
200g sourdough starter
800g all purpose flour
200g whole wheat flour
23g salt with 50g water
1/2 cup seeds (sesame, sunflower, flax or poppy seed)
This is the link to “The magic of making, storing and maintaining your sourdough starter”:
Challenger Bread Pan:
how long is sourdough bread good for
To make this basic sourdough bread you need
700g room temperature water
200g sourdough starter
800g all purpose flour
200g whole wheat flour
23g salt with 50g water
1/2 cup seeds (sesame, sunflower, flax or poppy seed)
This is the link to “The magic of making, storing and maintaining your sourdough starter”:
Challenger Bread Pan:
48 Comments
Making this recipe for the 3rd time, thank you so much for this tutorial! I was intimidated at first looking at other videos, but this was so easy to follow
What temperature is in your refrigerator? Thanks! 🌞
Looks delicious.
Thanks for a beautiful video! Easy to follow & great explanation. I have not been able to make my seeds stick all around so used your technique flouring the tea towel then adding the seeds to the towel. Worked perfectly!
hello what a beautiful large wooden bowl easy for the dough to make, may i ask where you can buy it?
so goodddd i hef now 2 like this ,,thank you ❤ i am from the Nederland
This is Amazing
i love your bread Look so good thank you
so good ❤
that big mason jar is perfect, do you mind sharing where you got it from??
Just made this and it turned out amazing! Followed every step.
Thank you so much Fiona! 💓
Toppppp verry good i like it i make it to❤
Thank you, I loved watching this video!!
Thanks for getting to the point of breadmaking. You make it fun!
Thank you! Mrs. Farazmand. This will be the third time that I've made sourdough using your recipe/technique, and it always comes out beautifully, so again, Thank you. I.d send you photos, but I don't how. Man I'm old! Lol!
best video on sourdough
This looks amazing, but I have a question: The ingredient list says 200g of starter, but you show 2 Tbsp of starter, 1 cup water and 1 cup flour, which adds up to around 400 grams. Can you please tell me the breakdown in grams on making the levain?
بسیار عالی، ای کاش به فارسی هم پخت نان را آموزش می دادید. الان زمانیکه که ایرانی ها نیاز دارند نان رو خودشان در منزل بپزند(به خاطر گرانی نان).
V.
That seeded bread is beautiful!!
Where did you get the beautiful bowl? the wooden bowl that you use to mix and the bowl that you used on the second dough that was a long where did you get the bowl?
Hi Fiona, I made this bread using a little less salt it tasted and looked delicious. Thank you for sharing. 🇬🇧
Fiona!! Really enjoyed!! Thank you for sharing your knowledge/expertise 🙂 I am now into probably my 10th loaf, only one failure. My chickens wouldn't even eat it!! 🙂 Need to improve my rise..videos like yours are excellent..loved your wooden bowl 🙂
Banana loaf
Good for you, but way too much work for me! thanks anyway.
I've tried so many times to make starter…fails every time. Very frustrating. 🙂
Thank you for the simple to understand steps
painfully long process, but what a result, jeeeeez 🏆
My first three attempts with sourdough were not hugely successful. Fionna your video, unlike the rest I have seen, was very helpful because it used simple wording, practical methods and, above all, was calm and not stressful. Thanks so much for everything. My two loafs came out almost perfect. But I'm baking again in a few days to reach your perfection level!!
Excellent video! Thank you
Sorry, but a sour dough starter was a huge waste of time for me last winter of 2021, a year ago. Feed, discard, feed discard, make sure the temperature was accurate, feed, discard…it never ended only to make a somewhat heavy loaf of bread…And I did everything per instructions to make the sourdough starter active. Why can't people just make a loaf of bread in a day instead of trying to get the bread taste sour…for what…3 weeks of misery. It was like babysitting a child that needed diaspers changed constantly. If you want or need a good loaf of sourdough bread, go to a bakery and let then worry about the huge process. If you want to make bread, get the yeast from a package, mix it with water, toss in ther flour, the salt, and let it rise. Punch it down, let it rise, shape it, let it rise a last time, then bake it…done.
should i let it rest for an extra hour at room temp or back in the fridge?
What a beautiful wooden bowl you have Fiona. Thanks so much for sharing your recipe, you’re the best teacher for us beginners sourdough baker. We appreciate you‼️😻🥰👨👩👦👦
Absolutely not the easiest 😃
Hi, what is the temperature of your fridge? In my first attempt to make a sourdough bread, I did the bulk fermentation in the fridge, and the dough turned out to be unusable. It was very wet and sticky, and it didn't hold its shape when I put it on my workbench. It was impossible to shape it. I did some research into it, and found that apparently if your fridge is at 4ºC (40ºF), the wild yeast in the starter will basically go dormant and therefore the dough won't ferment properly. I have read that a lot of people have had success doing the bulk fermentation in the fridge, but many of them turned out to have a fridge that is much higher than 4ºC, in which case the wild yeast will be able to do its job.
I want to give your recipe a try, but I'm quite concerned about doing the bulk fermentation in the fridge so I would like to hear your thoughts on this! Many thanks.
I've been using your recipe for my breadmaking… easy to follow your instructions…the best thing about you dear Fiona is the passion one feels as you speak and the love you show when handling the dough. Bread is sacred and your video emanates this sacredness.Thank you for your great work♡
Too bad you don’t have any other measurements and something besides grams.Where I live we don’t use grams therefore I cannot use your recipe. That’s why I gave you a thumbs down, cause you are catering only to one specific culture.
I watched the video and I’m excited to try this recipe and technique. I have a question though. I’ve made sourdough lots before and I always feed my starter with equal parts water, flour, and starter by Weight. I’m super confused that the first step uses 1 cup flour, 1 cup water, and 2 TBSP starter. This is Way different than how I feed my starter. That is significantly more flour and water than starter. Am I understanding this first step correctly??
Thank you!!
I noticed you place your pans on some type of rack? Like stone? Can you let me know what that is and why you use it? Thanks!
FINALLY, a recipe that turned out super amazing for me!!!! I have been struggling a lot with sourdough, this recipe is the absolute secret!!! SO good and such BEAUTIFULLY risen loafs!!! Thank you Fiona, you are a Rockstar!!
You explained ur steps so well and turned them out so beautiful bread. Nothing will beat home made bread. Just started my starter. It works so fast as I live in a warmer weather. And now just made my sponge. Being retired, it makes it a big difference in the world. Thanks so much for sharing baking skills and talent. God bless…
Your voice, tone and gentle spirit is what bakes this bread and what helps guides me in learning how to bake my own wonderful bread. Thank you for taking your time and for not doing all of he "fast" talking that makes me nervous about the who process. You are such a treasured gift!
Beautiful!
Just completed the starter,
Looking forward to making my first loaves, thanks for the easy to follow video
Beuatiful Loaves!!! Thanks a los!!!
I love this video and your techniques it’s the easiest I’ve seen! 👍🏽👍🏽😍
Well done!!!
my gas oven is just 392 F or 200 C, wlll this work / how to make this work ?