day 8 and 9 of trying to make sourdough (the bread: attempt 1)

[ricardo]

Sourdough bread is one of the tastiest and one of the most difficult bread to bake. Good luck for next time.

[vasishtvasan]

Final proof in the fridge overnight after bulk fermentation and put some ice in the oven for steam!

[air]

U r living the life i want! I love knowing abt food and ur vdos really help. U r like lisa nguyen

[christyanarose]

the temperature of where you are makes lots of difference... If you r in a tropical zone where it's humid it's gonna take a lot less time to proof the bread...But a brave attempt... been studying it for years. Just back from making my starter... Am excited ❤❤❤ Thank you for the context

[thejalal]

This is one thing you can do, take 1/4 of the flour for the sour dough. When you will add it of the yeast and sugar solution the texture should be a bit liquidy then leave it until it gets fermented.
Then add that into the rest of the flour with some butter, bread improver, gluten powder and a pinch of salt. Then knead it and leave it for fermentation. Don't make a cut on it just put it in the oven that it. It will rise.

[holly]

Thank you for being so normal! You give us all hope. Keep trying!

[poojakhirsariya]

I searched cause I m tried of making sour dough bread at home using whole wheat flour and I found you😅😅. I had same problem as you said it's difficult to handle dough as it's very sticky mine as well. Also I didn't get fluffy bread. It didn't raise at all. So it need more practice for me. Good luck for both of us😊😊.

[kaylynnosburn]

Baking my 3rd attempt now!😅 look up how to tell if your dough is “proofed” it looks like this loaf over proofed and you missed your window? I did that last time!

[eproudfoot]

Looks like the issue might be overproofing here. Also getting a Dutch oven will really help because it traps the steam. Good luck!

[dakshtashivani]

Try putting the dough in a oven safe container used for making cakes and I think put a bit more flour and lemme tell why a cake container instead of a authentic dutch caserol so if u put it straight to the oven then it has a VERY large space to spread and it will not be very fluffed up try a cake container instead

[CreativeMasterpieces]

It's my fourth sourdough bread attempt ☺️😋 The third one was good ever ALHAMDO LILLAH

[Abhishek-whnn]

Sourdough is like indian curd,

it requires the right temperature 🌡️ in its environment to become what it is, our indian environment won't give same results as Temperate regions.
Thus the different result.

[aajain]

Keep a pot of water in the oven in a oven safe bowl to create the environment of having a Dutch oven

[chloeburbank]

yo dont punch it. we need it to be airy (for that lovely lovely structure yk)

[sofiapeti]

The hydration on your bread is very low that is why it is flat. Besides, use filtered water for the starter

[jellybelly]

Even I made my starter in Nescafe coffee jar 😂

[kruza]

I have been bingewatching your vids, here's an idea that I think most of us really need,
Make healthy foods or ketogenic food tutorials (would be better if it's not time-consuming), now as u might already know its a very common thing but here's the thing most of them are from foreign countries, for example, let's say I see Chloe ting meals and diet ideas, but most of them are either not available in our country or we can't really eat it like beef/bacon or any type of raw fish...you get it right, thanks

[zaheerazainuddin]

If you india, hot climate. You gotta eyeball the proof phase, dun have to follow timeline as given by most influencers living in cold country.. my started itself activate within few hours, im living in malaysia and the weather here is up to 32’c day time. So no way i have to wait too long to to make 1 bread, i can do it really fast

[ektasharma]

What is the difference between all purpose flour and bread flour?

[lalaloml]

Fermentation in fridge or outside fridge?