How to make Sourdough Bread from start to finish

How to make Sourdough Bread from start to finish

Ingredients:
- Flour 430 gr
- Semolina 76 gr
- Sourdough 100 gr
- Water 380 gr
- Salt 11 gr

Gluten Morgen everyone!

[SusanPetty]

I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.

[michaelminton]

I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy.
😎👍

[ninairena]

Oh your wonderfully humorous approach to your work makes me want to bake like you straight away. Thanks so much for sharing :)

[sharonshahar]

Amazing results! I used to do like a million ”stretch and folds” so I couldn’t get out of the house for hours 😅 I was not aware of the acidity of the starter. I fed it twice and followed your instructions. The bread turned out amazing!! thank you so much for making it so easy.

[juanfabregat]

Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.

[maryjocunningham]

Thank you much I have been struggling but now you have given me confidence on how to make my sourdough bread. Thank you so much may God bless you

[noelle]

Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏

[PilotGoku]

Absolutely fantastic video. Great personality, great instructions

[ferolitofamilyrecipes]

I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah

[linamartinez]

Love your tutoring Learning from you alot!!! And like your sense of humor!!!

[LisaBell]

New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.

[irenamagdalena]

Thank you, I like your simple and light explanations. Shared on my FB ❣️

[donblevins]

sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.

[acpliego]

Great recipe! Apoyo desde México... llevo 3 meses haciendo pan gracias a ti. Como este video es en inglés: Thank you, you're the best baking teacher.

[cougar]

When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?

[cindyprickett]

Good morning Gluten Morgan. I wanted to share that I have just recently discovered you! You make baking artisan and sourdough breads fun and give great instructions and information! So happy to have found you! Just wanted to share with you that I used your recipe above to create my first Fresh Milled 100% whole wheat sourdough bread! It came out beautiful! Good oven spring for 100% WW and actually formed a nice ear!! My started was 12 days old and I wanted to test it out!! Thank you so much for your vlog! Tried to attach a pic for you but YT will not allow it. 🥰

[kenromero]

Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.

[patrickstanley]

just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better

[carrysanta]

Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!

[blackglama]

You make it look so easy . Love sourdough bread, some day I’ll try it. Thank you.