The Easiest Way to Make Sourdough. (Anyone can make this)

Welcome to Nonsense Farm-where hard work meets a little bit of fun! 🌻🚜

Some of my favorite Sourdough Tools:

And here's the Unloaf Recipe:
Ingredients:

165g flat, unfed, hungry starter
400g water
650g bread flour
15g salt
Instructions:

Mix ingredients.
Bulk ferment on counter, covered (This can take anywhere from 3-12 hours depending on the temp of your dough and house).
Shape.
Rest for 1 hour on counter, covered.
This step is not necessary (I put mine in the fridge overnight and all day (15 hours) at this point, I didn't have time to bake it off (you can skip putting it into the fridge and go right to the scoring)).
Score.
Place into cold Dutch oven and oven.
Set timer for 1 hour and oven to 450 degrees.
Once timer goes off, set oven to 425, uncovered for 10-15 minutes until the top is browned.
Have fun!!!! 🥖

I'm a 60-year-old Texas woman running my 13-acre farm alone, proving that grit, passion, and a touch of nonsense can turn any dream into reality. Inspired by the Roald Dahl quote, "A little nonsense now and then is relished by the wisest men," this farm is all about embracing the simple joys of self-sufficiency.

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[annrubino]

Thank you. Your videos are such good tutorials, and this one is absolutely inspirational.

[lindawarner]

This is what Ben Starr advocates. She does a great job of showing how easy and simple it is. Excellent presentation

[brandysmutz]

Made this today! It's the easiest, quickest, and most tasty recipe. I recommend this to anyone and everyone!! Thanks for sharing!

[margaretgrace]

I'm going to try this. This is the easiest recipe I have ever seen

[bobbygougler]

and now I am craving sourdough bread!!!

[MathOtter-icgq]

I watched this video and thought: This can't possibly work. Reader: It did. Followed to the letter (the recipe in the notes is the one to follow; it deviates slightly from the video) and pulled out a perfect, delicious bread with plenty of time during the day to go on a long hike and run some errands.

[pamanddavesheehan]

Great technique thank you. At what stage can I add Rosemary or olives or sun-dried tomatoes please ? Pam

[JazzyGems]

Wow, she’s a beauty! I’m just wondering if I can keep risen dough in fridge and shape/bake in the morning?

[ferrocavaliers]

What to do if no discard is available?

Very good video❤

[lisapolen]

Ok, question - you said dump the remaining starter in the discard jar - so where is the starter you’d be feeding?

[Jeannette.akaJnett]

I've begun my journey making sourdough and well so far I've failed miserably. I don't give up easily so I went searching for more answers. I'd tried using Ben Starr's directions. First major fail, I realized that I did not measure my flour correctly. Second time I left it to rise, in a ziplock bag in the oven with the light on, for about 27 hrs and it kind of looked doubled. Tried shaping it and it was still a bit sticky. Thought I had it shaped properly and baked in a 4 qt dutch oven only for it to come out maybe 3". I tried feeding my starter and just not knowing what to attempt next. I bought my flour at Costco as well. Your recipe says bread flour, mine states all purpose (thought I saw on your bag the same). Also, you said to remove the cover and lower the oven to 350° to brown it. The directions state 425° for the browning time. Sorry for the book. I just really want to learn (I'm not a baker, love to cook but not much when it comes to baking). Thank you for any help you can provide. Edit: Meant to mention it's winter in Michigan and my temp during the day is about 68° and 62° during the night.

[MisoCritical]

Thanks for the great video! I'm in the middle of your recipe right now, and I'm very excited not to have to do stretch and folds. I stuck it in the fridge overnight, and it’s now resting/warming up in its bowl on the counter. Do you have any other tips for cold refrigerated dough? Thanks again! 😊

[jackyfelder]

I've been making a stiff starter so my discard is a little stiff. Will the stiff starter work in this recipe or should I use my stiff discard for this recipe?

[kaldunia]

The bottom of bread looks burnt, how do you prevent that?

[beckysummars]

Good morning. So, I read through your recipe, getting ready to bake my first loaf, however, in the written recipe here it says to reduce the oven to 425 but in your video you say 350, which is the correct temp? Thanks

[PVento]

How long did you let the dough ferment? I'm wondering if I can mix the ingredients together at 6 pm and let it ferment until 11 am the next morning. And would the bulk ferment be at room temp? Our house is about 73 degrees.

[MathOtter-icgq]

If you proof overnight in fridge does it need to come to room temp before going into oven

[DreezyMctits]

How do you get the parchment paper to not stick to the loaf??

[lindahunt]

Did I miss the scoring or is it not necessary?

[lindagray]

Why wait to add salt, why not when you add flour?