How To Make Sourdough Bread Masterclass

15 ਦਸੰਬਰ 2017
11 549 240 ਦ੍ਰਿਸ਼

*** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your bread-baking adventures!
You can watch it over here: paworld.info/face/v/nWZ513yRzoJoY20
Here is the second part our two part bread masterclass with Patrick Ryan.
Get back to basics with this amazing sourdough recipe. Patrick Ryan owner of Firehouse Bakery demonstrates how to make your starter for your sourdough. After that it is a matter of patience.
Patrick wants to introduce everyone on how to make sourdough and show you do not need to be scared of making it. This is a simple guide on understanding how to make a simple sourdough.
You can get the full recipe over on www.ilovecooking.ie under the bread section www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/
Also make sure to subscribe to Patrick's PAworld channel here paworld.info/vision/fAsfCqw0puaznIsQ7N-yBA.html

ਟਿੱਪਣੀਆਂ
  • Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)

    ilovecookingirelandilovecookingireland2 ਸਾਲ ਪਹਿਲਾਂ
    • Well it's a complex mix of wild yeasts from the flour you use and in the environment and mainly lactobacilli, the former provides the CO2 to inflate the dough, the latter the sourness. The acidic conditions of the starter prevent most unwanted other organisms from flourishing,

      Freddie TurnerFreddie Turner3 ਦਿਨ ਪਹਿਲਾਂ
    • Oh we know Patrick knows what he's talking about! Ignore the trolls. Lol Love the comment about lactobacillus, very true! Any grammar police getting at Patrick probably never baked a successful loaf in their lives anyway. Lol

      masterhidemasterhide13 ਦਿਨ ਪਹਿਲਾਂ
    • @Luke yes. It’s delicious bread I’m glad I found chef rayan Patrick I learn the excellent techniques sourdough bread from him. Thanks to Chef. He’s really good excellent chef in breads and pastry making. I need to learn techniques how to keep alive my starter when I’m gone for few months when I don’t have anyone.thanks for asking me.

      Sudi KhosraviSudi Khosravi27 ਦਿਨ ਪਹਿਲਾਂ
    • If you know the problem, then FIX IT!! Fungi!!

      Parker WillettParker Willett27 ਦਿਨ ਪਹਿਲਾਂ
    • Does it make better tasting bread?🤩

      LukeLuke27 ਦਿਨ ਪਹਿਲਾਂ
  • My best friends son created his own starter and was generous enough to share some with me. Fed and cared for my starter really well but hadn't found a recipe i liked. Gave yours a whirl last night and by god it was perfect!! Thank you! I've named my starter Derek after my friends son 😆 ( I mean it's a living thing right?) side story - almost depleted Derek making this recipe so I panicked. Fed what I had in equal amounts water starter flour. Once it started bubbling doubled it again. I now have ridiculous amounts of starter 😆😆😆

    Karen PKaren P3 ਘੰਟੇ ਪਹਿਲਾਂ
  • Just starting out here, making my first starter. Do I need to keep the lid on or off to get it going?

    Matthew GarnhamMatthew Garnham8 ਘੰਟੇ ਪਹਿਲਾਂ
  • I have a question: what I should do with discharged "dough "????

    Viktorija NikiViktorija Niki8 ਘੰਟੇ ਪਹਿਲਾਂ
  • I this this video explained the secret. Thank you so much for the information....

    JENNLUI EXPLORERJENNLUI EXPLORER10 ਘੰਟੇ ਪਹਿਲਾਂ
  • really clear and helpful - thanks so much!

    Alison bethell-collinsAlison bethell-collins11 ਘੰਟੇ ਪਹਿਲਾਂ
  • Patrick, I love your pyrex baking method, baked my oval sourdough bread in a Vintage Pyrex chicken roaster today, it turned out great. One problem though, the see through glass is tempting, stood by the oven wondered how come the bread is not rising yet, gave up after 10 mins. Came back afterwards, surprised with the big ear. Hahaha. Thanks

    B TsB Tsਦਿਨ ਪਹਿਲਾਂ
  • I just started my adventures in baking sourdough bread. So many videos on PAworld but this one explains it is simple terms. I really don't need the science class that others give. The Pyrex method is genius. I have that same round dish but I also bout a vintage oval off eBay to make batards. I have a few questions. 1. A lot of people do the pull and stretch process every 30 minutes during the first rise. Is that recommended? 2. When making starter you gradually increase the amount flour every day. A lot of recipes simply do a 1-1-1 ratio using 50 grams. I have found my starter smells more sour using this method. I pretty much get a rise that is sometime triple or quadruple before it collapses. 3. Do you really think that dried starters from different area produce different levels of sour? I have a San Francisco starter and a home brewed New Jersey starter. I find the home brewed to be best! 4. I like my bread tangy. Is there was way to make it more tangy? Does a refrigerator rise beat out a room temperature one? Or does it just buy you time? Just a comment, you don't need a lot of fancy tools when you do sourdough. I use use Classico tomato sauce jars for the starter that are actually mason branded jars. I do the final rise in a bread pan or pyrex with a tea towel. I score the bread with a simple razor blade. I have actually had very good results just using the store brand unbleached and bread flours. I tried using King Arthur bread flour and didn't see much difference. One other top, I put my bread on parchment paper. I had an unfortunate incident where it completely adhered to the Pyrex led of my baking dish. I mean completely!

    Nuts About CandlesNuts About Candlesਦਿਨ ਪਹਿਲਾਂ
  • It all went beautifully...until it hit the oven....445F, heated the stone for 30 min, had steam....but no oven spring :(

    Joanne MaxwellJoanne Maxwellਦਿਨ ਪਹਿਲਾਂ
  • This is day 7 starter.... Well.. actually it's 9 YEARS... Good luck.

    Proving GroundsProving Groundsਦਿਨ ਪਹਿਲਾਂ
  • I'm not going to eat it, I'm just going to keep it alive as long as possible!

    Bill CipherBill Cipherਦਿਨ ਪਹਿਲਾਂ
  • Hi, my bread tastes good, looks good on outside, but not as fluffy as I wanted, why? Please help

    Penny StathamPenny Statham2 ਦਿਨ ਪਹਿਲਾਂ
    • Penny Statham could be a couple of things. Starter not active enough, you need to knead it longer, or the temp not high enough while cooking. Play with those things.

      Karen PKaren P3 ਘੰਟੇ ਪਹਿਲਾਂ
  • thank you.

    fanofactionflicksfanofactionflicks2 ਦਿਨ ਪਹਿਲਾਂ
  • Why would you make so much starter?

    tertertr tetretetertertr tetrete2 ਦਿਨ ਪਹਿਲਾਂ
  • I don’t want to add any gums what can I do ? Do you have any gluten free recipes

    Lisa GardnerLisa Gardner2 ਦਿਨ ਪਹਿਲਾਂ
  • Good morning, I really like your video on making sourdough bread and followed your instructions to a t..however my bread did not rise....any suggestions you can give me to help?

    Happy canuckHappy canuck2 ਦਿਨ ਪਹਿਲਾਂ
  • Can we make gluten free starter and how do I use the starter once it’s ready

    Lisa GardnerLisa Gardner2 ਦਿਨ ਪਹਿਲਾਂ
  • Thanks for much needed informative help about rye! I have been making rye/wheat mix from a PAworld recipe. It tastes and smells great but that's all, so I'm switching to your method. I would like to keep one part of my old method. I keep 70g of rye starter in the freezer, thaw it the day before, mix in 350g of rye flour, let stand one day, then use that "pre-dough" like you do the starter in your rye bread. It isn't bubbly, it's just gray goo, but it smells divine. Before mixing it into the new bread dough, I save 70g of the "pre-dough" and freeze it for next time. Would this method work in your recipe other than adjusting the amounts? Would you expect proofing times or something to need adjustment?

    Spencer DoidgeSpencer Doidge3 ਦਿਨ ਪਹਿਲਾਂ
  • Perfect video if I could just the inside as well. That was the heart of the whole thing for me. Nevertheless it was all great and very helpful. Thank you.

    SOFRAMSOFRAM3 ਦਿਨ ਪਹਿਲਾਂ
  • My mum had that ferminted dough for years. As long as you add flour to it. It never goes bad but i dont know what kind of flour we used to use. It was redish

    Hano HHano H3 ਦਿਨ ਪਹਿਲਾਂ
  • I bought my first sourdough starter from the bakery today,and looking forward to make my very first sourdough bread! But this is way too complicated and intimidating for me. I want to make bread with chickpea,lentil and soy flour,but i don't find any recipes. Might delay my baking efforts.

    anambivalentenemyanambivalentenemy3 ਦਿਨ ਪਹਿਲਾਂ
  • I love this recipe for white flour but when I try with malted brown flour I take forever to get past the sticky stage when kneading. Do I need to alter my % of water/flour please? Andy

    Andy HigginsAndy Higgins3 ਦਿਨ ਪਹਿਲਾਂ
  • I had very limited rise on the first proof, then shaped it and popped it in the fridge overnight. Again very limited rise but I baked it in a pan next morning and it came out perfect! Was I lucky?

    Michel VermeerMichel Vermeer3 ਦਿਨ ਪਹਿਲਾਂ
    • Michel Vermeer I did the same thing, took it out of the fridge and let it rise in the morning and baked it in the afternoon and mine turned out perfect!

      Karen PKaren P3 ਘੰਟੇ ਪਹਿਲਾਂ
  • Can I do the first proof in the fridge too?

    Andrew HaymanAndrew Hayman3 ਦਿਨ ਪਹਿਲਾਂ
  • Wow 🤩 amazing, thank you sharing I appreciate I will absolutely try this! Big hugs from Belgium ❤️👍🏻

    Cosetta MilazzoCosetta Milazzo3 ਦਿਨ ਪਹਿਲਾਂ
  • If you are overwhelmed with all the books and videos on Sourdough, just follow Patrick's instructions and method. I had already read Nancy Silverton's book and made her grape/flour starter , but her SIXTEEN page recipe for sourdough was just ridiculous. Tartine's and Peter Reinhart's books were informative but over complicated. I do make some very minor changes to Patrick's method: I do autolyse for 30-60 minutes, I use my new 1.4HP stand mixer and mix as long as it takes (12+ mins) to get the windowpane effect. I use very cold water so the mixer doesn't overheat the dough, go for a long first bulk ferment (cool place to rise 4-5 hours) and then shape and put into my bannetons in the fridge for at least 18-24 hours. I recommend the cast iron multi-cookers which result in a perfect oven spring and crust. The bread comes out amazing. Finally I keep two starters, one 100% unbleached white bread flour and another that is 50% white and 50% rye. I vary the sourness of the bread as the more of the rye starter I use, the more sour it comes out. After a while it becomes very easy and although it takes a long time, it's mostly waiting, not too much work.

    Chris SwansonChris Swanson4 ਦਿਨ ਪਹਿਲਾਂ
  • do I need to cover the starter always? In the video you say cover lightly?....

    NicewoodworkinguloveNicewoodworkingulove4 ਦਿਨ ਪਹਿਲਾਂ
  • "ya breed it in...." tsk noooice👌

    David winDavid win4 ਦਿਨ ਪਹਿਲਾਂ
  • I'm trying to get my 3rd starter going with heritage wheat flour and it only bubbles on the top (not the sides of the glass that I can see). The first 2 didn't look right. Do I need to use a different flour? I'm wanting to use the heritage wheat as I am gluten sensitive and it's the only one I've not had issues with.

    india robinsonindia robinson4 ਦਿਨ ਪਹਿਲਾਂ
    • @Goodtimes Department Thank you... I will persevere and check back with, hopefully, brilliant news!

      india robinsonindia robinson4 ਦਿਨ ਪਹਿਲਾਂ
    • Sorry to hear about this, could be just the amount of time you're giving it. My first starter took two whole weeks to get activated and I was in Georgia, in the summer! Now that's it's winter, the starter takes much longer to get ready to bake with even though it is active.

      Goodtimes DepartmentGoodtimes Department4 ਦਿਨ ਪਹਿਲਾਂ
  • Wow!!!!! Great video! He knows what he's talking about 👍

    Eileen LewisEileen Lewis5 ਦਿਨ ਪਹਿਲਾਂ
  • 1 question,,,, after we have it and we take what we need and put back same amount do we have to mix it well or just sitting on top ?

    warhead lordwarhead lord5 ਦਿਨ ਪਹਿਲਾਂ
    • Mix, mix it before you use it, mix it before feeding. :)

      Goodtimes DepartmentGoodtimes Department4 ਦਿਨ ਪਹਿਲਾਂ
  • Great recipe. Like the No Oil.

    Dave ForgotDave Forgot5 ਦਿਨ ਪਹਿਲਾਂ
  • Why all the dislikes?

    Louise DeleuLouise Deleu6 ਦਿਨ ਪਹਿਲਾਂ
  • I'm 9 days in from making my starter. Me and my 4 year old daughter have been feeding it and today we made dough. Mine turned out a touch stickier than the video but its all good and proving now. Excitement is real, I've never baked a proper loaf before!

    Mike Wilson fishin malarkeyMike Wilson fishin malarkey6 ਦਿਨ ਪਹਿਲਾਂ
    • Bread turned out bloody delicious. Like really good. Will be keeping this going

      Mike Wilson fishin malarkeyMike Wilson fishin malarkey4 ਦਿਨ ਪਹਿਲਾਂ
  • Dear Camera Person, pay attention and back up!

    Christine LouiseChristine Louise6 ਦਿਨ ਪਹਿਲਾਂ
  • I keep watching this repeatedly and I think I’m getting the hang of it... I used strong bread flour not wear I imagine it has the same results?

    Steven GibbonsSteven Gibbons6 ਦਿਨ ਪਹਿਲਾਂ
    • A flour with as close to 12% protein or more will work.

      Goodtimes DepartmentGoodtimes Department4 ਦਿਨ ਪਹਿਲਾਂ
  • Best recipe I’ve seen so far. Giving it a go

    sista lovesista love7 ਦਿਨ ਪਹਿਲਾਂ
  • m.paworld.info/face/v/go13w7Hbu4ixjaA

    Chef Hard KnocksChef Hard Knocks7 ਦਿਨ ਪਹਿਲਾਂ
  • Patrick, May I ask, why your starter is kind of brown? Mine is very pale.

    Tomi SzatiTomi Szati7 ਦਿਨ ਪਹਿਲਾਂ
    • He's using some whole wheat flour in his.

      Goodtimes DepartmentGoodtimes Department4 ਦਿਨ ਪਹਿਲਾਂ
  • The one you put in the basket, did you just bake it for 50 mins? or did you like turn up the heat for the crust part

    FredrikFredrik7 ਦਿਨ ਪਹਿਲਾਂ
  • Quick noob question, can I just use bread flour? Or must use whole meal wheat flour? Also do I need to add flour in 6:17 to 7:58 to made into beautiful dough? Or I just need to kneed until it is beautiful?

    Richard LimRichard Lim7 ਦਿਨ ਪਹਿਲਾਂ
    • Bread flour is just fine!

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • It looks a little underbaked to me, but I find in the UK bread is like Le pain blanche in France! I would turn the oven down for an extra 15-20 mins for the sechage or leave the oven door slightly open!

    Gandalf the WhiteGandalf the White8 ਦਿਨ ਪਹਿਲਾਂ
  • I’ve tried tens of other “foolproof” starter recipes. None work, until now. Thanks!!!

    Corné PurcellCorné Purcell8 ਦਿਨ ਪਹਿਲਾਂ
  • After my second attempt with your recipe..success!! ..beautiful and delicious sourdough...thanks...theres no turning back now..

    Brother SoulmasonBrother Soulmason8 ਦਿਨ ਪਹਿਲਾਂ
  • after seeing your way, making a bread with a starter, I started and I am verry enthousiastic about your way. Aspecial the glass baskets for baking. It went very well.So thank you, Arjen in the Netherlands. I love the smell of the starter.

    Arjen Van Der SpekArjen Van Der Spek9 ਦਿਨ ਪਹਿਲਾਂ
  • Great sourdough bread

    Easy RecipesEasy Recipes9 ਦਿਨ ਪਹਿਲਾਂ
  • Enjoyed your video very much and i have a question: how significant is it to discard before feeding?

    Marty JacobsMarty Jacobs10 ਦਿਨ ਪਹਿਲਾਂ
    • Success Patrick, thanks for the tip on browning my bread. Steam, temp and cook time on a stone 25 - 28 minutes. Thanks again

      Marty JacobsMarty Jacobs7 ਦਿਨ ਪਹਿਲਾਂ
    • @Marty Jacobs That's not the starter doing that, it's your oven heat and steam. I've found that that pyrex trick Patrick used is most effective because it doesn't require steam. I cook mine at 500 degrees with the lid on for 35 minutes and then another 20 minutes with the lid off.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
    • Thank you, 1 more question if I may, when I have achieved the right level of starter, will that give me that shiny dark crispy crust I'm looking for. I've never been able to get that look for a general loaf. What am I doing wrong. Thanks again

      Marty JacobsMarty Jacobs7 ਦਿਨ ਪਹਿਲਾਂ
    • When first developing the starter it is essential that you discard. Once you're through the first 10 or so days and the starter is active and happy, it's really up to you. Depends on how much you want to keep on hand, a bowl full or a five gallon bucket?

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Really a great video! Thanks you 👍

    Marcus RosenstrømMarcus Rosenstrøm10 ਦਿਨ ਪਹਿਲਾਂ
  • Okay, so I followed to the ounce and my bread didn’t rise at all. Any suggestions?

    Kathy KralickKathy Kralick12 ਦਿਨ ਪਹਿਲਾਂ
    • @Chris Swanson thank you. I thought it was airy and bubbly. It’s been in the frig for a week and I took a small amount out to test it. It did not pass the test.

      Kathy KralickKathy Kralick3 ਦਿਨ ਪਹਿਲਾਂ
    • I would guess your starter wasn't active, had you fed it and was it bubbling and alive? If your starter won't pass the float test, your bread won't turn out as well or at all.

      Chris SwansonChris Swanson4 ਦਿਨ ਪਹਿਲਾਂ
    • I've had this problem, pretty sure I can help. Let me ask you, when did it not rise, while proofing or in the oven?

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
    • Hydrated and no wind.

      Kathy KralickKathy Kralick11 ਦਿਨ ਪਹਿਲਾਂ
    • was there wind blowing over it?

      talminator 2856791talminator 285679111 ਦਿਨ ਪਹਿਲਾਂ
  • Thank you Patrick! Absolutely great recipe, expertly done. I just made this sourdough for the third time and it is gorgeous and delicious!

    Thomas ChillemiThomas Chillemi12 ਦਿਨ ਪਹਿਲਾਂ
  • 9 days to make bread gtfoh

    Jason ToniJason Toni12 ਦਿਨ ਪਹਿਲਾਂ
  • What a great and gentle teacher!

    RobbyRobby12 ਦਿਨ ਪਹਿਲਾਂ
  • They came out more like rock cakes than bread. Very thin.

    Michael KoufaniaMichael Koufania12 ਦਿਨ ਪਹਿਲਾਂ
    • Use bread flour in the starter instead of whole meal which gets it nice and bubbly. Proof for longer. Use less water in the dough :)

      Ben GreenBen Green9 ਦਿਨ ਪਹਿਲਾਂ
  • Feed it after 12 hours... So we feed it twice a day?

    MrAgent00iMrAgent00i12 ਦਿਨ ਪਹਿਲਾਂ
    • @Harold Batdorf I’ll try it again with whole wheat and rye.

      MrAgent00iMrAgent00i7 ਦਿਨ ਪਹਿਲਾਂ
    • @Harold Batdorf I think I was using this combo of whole wheat and rye flour the first time... thank you for reminding me, that may be the reason it doesn’t work that well at the moment. Now I used standard wheat flour (TYPE W700) and it just doesn’t work as it ought to, although I feed it every 12 hours, always discarding some before feeding it with flour and water at a 1:1:1 ratio and leaving it do it’s thing at room temp in a clean jar with the lid sitting gently on top - for 12 hours before repeating the process.

      MrAgent00iMrAgent00i7 ਦਿਨ ਪਹਿਲਾਂ
    • @MrAgent00i Interesting. How are feeding the starter? Do you discard, then do equal parts water / flour and then let the starter sit a room temp 8-12 hours before putting back in the fridge? (I was only letting mine sit for 2-3 hours then placed it back in the fridge, I am now letting it get super active then placing it in the fridge) Maybe there was contamination on your equipment / jar? Underfeeding? I was using a huge jar so I noticed liquid forming on the top of my starter and read I was underfeeding. I was a little lazy and did not discard - fortunately I was able to save the starter and get it back on track. The starters are really resilient, yours shouldn't be dying so easily. What kind of flour are you using? I have noticed using whole wheat with Rye flour is like super fuel for the starter and it goes nuts when I introduce the rye.

      Harold BatdorfHarold Batdorf7 ਦਿਨ ਪਹਿਲਾਂ
    • @Harold Batdorf Hey Harold, thank you for sharing your tips and experiences. I have made my first starter over a year ago feeding it every 24 hours at room temp and it was really doing great, and I also tried out this bread recipe back then, and the result was excellent. Because of lack of time I put a part of the starter in the fridge and another part in the freezer. The next time I fed the one in the fridge it seemed to be dead, so I threw it away, same with the frozen one. A few months ago I tried to give it another go, and my starter was doing well for a few days, but it didn’t even survive it’s first week, for reasons unknown to me. This week I am trying again. So far it doesn’t work very well but I won’t give up. I’ll start another one and will feed it every 12h, at least for the first week until it is “lovely and bubbly” and ready to be used - hopefully this will work. Happy baking! :)

      MrAgent00iMrAgent00i9 ਦਿਨ ਪਹਿਲਾਂ
    • Only if your starter is kept at room temperature. The warmer the temps. the more active (hungry) the starter. Some resources you read say feed every 24 hours, some bakers choose to feed twice a day. Maybe in warmer climates and starters that are super active and hungry. There are so many environmental / ingredient factors that play into this I believe. It is really interesting to monitor your starter and see how it is behaving. I have a cold house so I notice my starter takes about 3-5 hours to ripen and be at the point I am ready to add it to the dough. I feed once about every 7-9 days , but my starter lives in the refrigerator. I am not an expert, but have researched a bit and executed Patrick's recipe a number of times with solid results. Best of luck -- Sometimes you have to just dive in and learn from your mistakes. M first mistake was not being quite patient enough and attempting my first bake on exactly day 7 of activating the starter. I baked a delicious, but relatively flat loaf. I fed the starter and allowed it to mature another 3 days. I ended up with two beautiful loaves using Patrick's recipe on my next attempt -- My results were significantly better when baking the dough out of the fridge as well. I am still working on catching the dough in the right spot during the final proofing at room temp. So interesting and challenging!

      Harold BatdorfHarold Batdorf10 ਦਿਨ ਪਹਿਲਾਂ
  • Elinize sağlık 👍

    Fık RiFık Ri13 ਦਿਨ ਪਹਿਲਾਂ
  • What type of flour should you use to fed your starter

    Val JalavaVal Jalava13 ਦਿਨ ਪਹਿਲਾਂ
    • I like to use plain, unbleached flour along with a little organic whole wheat.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I’m from Egypt, I love to bake because of you and watch your videos every day. Thanks for Your dedication to explain 🙏🏻

    EnjiEnji13 ਦਿਨ ਪਹਿਲਾਂ
  • I’m from Egypt, Anddedication I love to bake because of you and watch your videos every day. Thanks for Your dedication to explain 🙏🏻

    EnjiEnji13 ਦਿਨ ਪਹਿਲਾਂ
  • I’m from Egypt, And I love to bake because of you and watch your videos every day. Thanks for Your dedication to explain 🙏🏻

    EnjiEnji13 ਦਿਨ ਪਹਿਲਾਂ
  • Some great tips here. All the sourdough I've attempted has been tight and always stodgy in the middle. I use a Stand Mixer with Dough Hook, so wondering if that is the problem and it's just not mixing properly. Definitely some good things to look for, so will pay attention on my next bake. Thanks.

    Lee RuddLee Rudd15 ਦਿਨ ਪਹਿਲਾਂ
    • I find that it takes longer to get the dough to develop the window pane effect with a machine. Plus you really get a feel for the dough when kneading by hand.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Flour, salt, water and starter all in at the same time? No need for autolyse??

    Dash OngDash Ong15 ਦਿਨ ਪਹਿਲਾਂ
    • I make this in a stand mixer, to start I do autolyse for 30-60 minutes and then add the salt/starter and mix until I get the windowpane effect. I think it comes out better with an autolyse, otherwise I pretty much follow Patrick's recipe and some of my bread has turned out world class.

      Chris SwansonChris Swanson4 ਦਿਨ ਪਹਿਲਾਂ
    • Nope.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I tried this recipe. It seemed to be twice as much flour as necessary. I'm no baker but i followed the recipe and 800g of flour made for a very dense and hard to knead dough. What did i do wrong?

    WillWill16 ਦਿਨ ਪਹਿਲਾਂ
    • Hello Will - I have tried over & over to bake a sourdough loaf. I did not succeed, my bread was like yours, very dense. I followed the instructions to the letter but I could not get my starter to really come to life like the one shown here. With the cost of feeding the starter and dumping the excess I just gave up. What i do now is to use Saf Levure yeast. It is proper bread yeast and gives the bread a lovely flavour. I believe that you would need to be baking bread daily or weekly using sourdough to make it worth your while. www.bakerybits.co.uk/saf-levure-active-dried-yeast

      goinghomesomeday1goinghomesomeday112 ਦਿਨ ਪਹਿਲਾਂ
  • 1:21 really good video but the yeast is already in the flour as long as it’s not unbleached

    Muhammad MehdiMuhammad Mehdi16 ਦਿਨ ਪਹਿਲਾਂ
  • Anyone know where you can purchase that pyrex he uses? I have looked on several kitchen appliance websites, even pyrex, and cannot find it!

    Hunter FeaginHunter Feagin16 ਦਿਨ ਪਹਿਲਾਂ
    • Ebay, and sometimes on facebook market place. You'll be looking for a 2.5qt with a flat lid, no knob on top. There is another brand that works well too, Simax. I got one by mistake, the seller said it was Pyrex, but it works just as good. Expect to pay around $20 plus shipping. Good luck!

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Do you shake or mix your starter ever?

    Dependent FanaticDependent Fanatic17 ਦਿਨ ਪਹਿਲਾਂ
    • Stir it down every time you go to feed it.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I'm not sure if my temperature is off but the whole 4 hour then 3.5 hour proofing doesn't seem to do it for me. My starter floats, is fed, using good flour. What gives?

    k3vi0k3vi017 ਦਿਨ ਪਹਿਲਾਂ
    • Check your dough temperature, I try to slow down my proofing. I use very cold water and it takes up to 6 hours for the first bulk ferment, then I put into my baskets in a plastic bag in the fridge for 12-24 hours. The slow process produces better flavor and texture. IF you don't want to wait, then use warmer water to start and keep it in a warmer place. Make sure to either use a cast iron dutch oven or multi-cooker or make sure you are creating steam in your oven because the best rise is the oven spring.

      Chris SwansonChris Swanson4 ਦਿਨ ਪਹਿਲਾਂ
    • More time. I've had to let mine proof 7 hours sometimes, depends on temperature.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I followed the recipe, but used AP flour instead of Bread flour. After I added all the ingredients its super dry and not wet? Seems either I need 2x the water or less absorbent flour. I didn't get to the kneading part because its a rock! What did I do wrong? 460ml is 460g right? thx

    O QuilliaO Quillia17 ਦਿਨ ਪਹਿਲਾਂ
    • You're right, 460ml=460g. Something is off. The AP flour is not the culprit. (However to get a good chew you need at least 12% protein) Try again?

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Life was indeed peaceful for Faramir after the war of the rings.

    Ruhan HiggsRuhan Higgs17 ਦਿਨ ਪਹਿਲਾਂ
  • Can you use MULTIGRAIN FLOUR for the starter?

    Jakob WJakob W19 ਦਿਨ ਪਹਿਲਾਂ
    • Sure

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Nice one

    Lim NancyLim Nancy19 ਦਿਨ ਪਹਿਲਾਂ
  • This is so calming to watch. Thank you

    fullofcharlottefullofcharlotte19 ਦਿਨ ਪਹਿਲਾਂ
  • Question for you. I was given some starter from a friend who has used it for many years, but it’s much thinner than yours. I believe they used 1:1 parts in cups and not grams which is why it’s so watery. To thicken it can I just mix in flour by itself a couple times? It’s hard to know the right consistency without starting over entirely using 1:1 grams instead of cups. Can you help?

    Andrew PointerAndrew Pointer19 ਦਿਨ ਪਹਿਲਾਂ
    • ​@Andrew Pointer You can just start using these ratios and your starter will thicken up. At any point you can adjust your feeding ratios / flour types and your starter will respond. Mine gets thicker or thinner depending on the season as well. As you get more comfortable you can even adjust the ratios to change flavour of the bread slightly. I pour off any separated water, especially if the starter has been refrigerated for a week.

      Mike CulhaneMike Culhane19 ਦਿਨ ਪਹਿਲਾਂ
    • I just got it yesterday. I left it out to get to room temp and then fed it last night. It did get bubbly and smells tangy, but it didn’t really rise in the jar. It did separate a little bit. The top 1/8” is separated water. Pour it off or stir it in next feeding?

      Andrew PointerAndrew Pointer19 ਦਿਨ ਪਹਿਲਾਂ
  • Ok. Question! Do you keep it uncovered or you close the jar? I suppose it needs air so uncovered is correct? 🙂 alsoo lets say I’m gonna use some and will have 200 left, that means 200g flour 200g water..? What if I dont want to have that much starter. Can I feed it with only 50/50? Why is it important to give it exactly the same as it weights. Thats a science I dont understand 😂

    Daniela UhlikovaDaniela Uhlikova19 ਦਿਨ ਪਹਿਲਾਂ
    • Keeping it covered keeps insects and dust out. I use cheese cloth and a rubber band. If you don't want to keep up with that much starter, just discard more of it. Make sure you have enough for making the bread, 360g and some left to grow the starter again. The ratio is more important than the weight. If you've got 100g of starter, feed it 100g of water and 100g flour.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • What do you mean by "leaving it overnight"? Shouldnt i feed this every 24 hours? Or every 12 hours? I started my day 1 judt now at 9pm HELP PLEASE

    Nail Bar 1 NailsalonNail Bar 1 Nailsalon20 ਦਿਨ ਪਹਿਲਾਂ
    • 12 or 24 is fine

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I love sourdough bread, but I had no idea it was *this* complicated to make. Very informative and interesting video.

    Drew PeacockDrew Peacock20 ਦਿਨ ਪਹਿਲਾਂ
  • flour and water also makes glue

    bowler8bowler820 ਦਿਨ ਪਹਿਲਾਂ
  • I was given the Melrose Kitchen kit for Xmas, so a newbie to this, followed instructions but we don’t seem to be getting the rise in starter, did the float test and sunk, 5days now, have fed one with rye to see if that will give it a boost, may be I am just too impatient, we will see how it goes over the next few days, I am based in Rugby Uk, any other locals on here?

    Roy SiggeryRoy Siggery20 ਦਿਨ ਪਹਿਲਾਂ
    • @Roy Siggery Happy Baking!!

      Goodtimes DepartmentGoodtimes Department4 ਦਿਨ ਪਹਿਲਾਂ
    • @Goodtimes Department well 18th day and it has doubled, Yipeeeee!!!

      Roy SiggeryRoy Siggery7 ਦਿਨ ਪਹਿਲਾਂ
    • Patience, mine took 10 days.

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Is convection oven good for bread baking?

    Maiko BolkvadzeMaiko Bolkvadze20 ਦਿਨ ਪਹਿਲਾਂ
    • yes

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • I can't believe how much time you made me waste kneading sourdough in the 1st lockdown, stripping varnish off the table trying to remove dough, turns out sourdough is a bread you don't have to knead

    Gus DoldingGus Dolding21 ਦਿਨ ਪਹਿਲਾਂ
  • I liked your Video. I was a german baker 12 years ago before I joined the Army so I didnt baked in this time. At the moment and some friends. So I try to relearn much of wath Ive forgotten. As far as I know we do it a little bit different here. The first thing is I use rye for my Sourdough, I needed about 5-6 days for my started but I kept it at 25 to 29C°. I mixe Flour for my breads usually about 40% rye and 60% weath. From this 40% of rye I take 40% to 60% and mixe it with 30g to 60g of my starter than I place it for 24hours to 36 hours on a warm place and use it for my bread. Before I add the other ingredients it take 30 to 50gramm from the Sourdough, feed it to become my new starter. I would like to hear you opinion about my way and I will try your version soon.

    VollmilchwirdsauerVollmilchwirdsauer21 ਦਿਨ ਪਹਿਲਾਂ
    • Ps: I like the scene at 08:11 a lot of people dont know this method.

      VollmilchwirdsauerVollmilchwirdsauer21 ਦਿਨ ਪਹਿਲਾਂ
  • This is a really weird video. The #1 most important thing about making sourdough is treat the dough gently once it starts to ferment because you absolutely do not want to de-gas it. The bubble from the fermentation process are what gives sourdough it's distinctive crumb. The instruction at 9:00 are the worst thing you can do to a sourdough bread. The recipe proportions are way off (standard sourdough uses 20% levain; this uses 41.5%), and the tips for caring for starter are not good. If you keep your starter out, feed it at least twice a day and discard all but 5g-10g so you don't end up with so much surplus. If you follow the guidelines in this video you'll end up with 5-10x as much starter as you'll ever use.

    S LinkaS Linka21 ਦਿਨ ਪਹਿਲਾਂ
  • These imperfections make it perfect

    MelloweatMelloweat21 ਦਿਨ ਪਹਿਲਾਂ
  • I stop paying attention, his voice & accent is beautiful 😊

    Little miss londonLittle miss london22 ਦਿਨ ਪਹਿਲਾਂ
    • @Kevin Cross and then, you have a beer with them, bring them back to your place, and then what?

      PLEASEGUYPLEASEGUY5 ਦਿਨ ਪਹਿਲਾਂ
    • @Kevin Cross and then?

      PLEASEGUYPLEASEGUY6 ਦਿਨ ਪਹਿਲਾਂ
    • @PLEASEGUY It's more like...I'd like to have a beer with him...

      Kevin CrossKevin Cross6 ਦਿਨ ਪਹਿਲਾਂ
    • You like MEN!

      PLEASEGUYPLEASEGUY6 ਦਿਨ ਪਹਿਲਾਂ
    • I have a man crush on this guy... Accent/baker/laid back disposition...

      Kevin CrossKevin Cross19 ਦਿਨ ਪਹਿਲਾਂ
  • Amazing so informative. Thank you

    Marianne MaronMarianne Maron22 ਦਿਨ ਪਹਿਲਾਂ
  • Use normal beard flour or use wheat flour sir?

    Mohd RafieMohd Rafie22 ਦਿਨ ਪਹਿਲਾਂ
    • normal bread flour

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • Just a lame question. What do you mean by discard? Just toss it away?

    Ian DilovIan Dilov22 ਦਿਨ ਪਹਿਲਾਂ
    • yes, through the discard away, but only at first. You can save the discard after it the starter is ready to bake with and make crackers, english muffins, cornbread, even biscuits!

      Goodtimes DepartmentGoodtimes Department7 ਦਿਨ ਪਹਿਲਾਂ
  • ఆ ఆi love u girl.

    Phambach PhuPhambach Phu22 ਦਿਨ ਪਹਿਲਾਂ
  • I tried making a sourdough starter using strong white flour. There were a few bubbles after 24 hours, then nothing except dark coloured liquid floating on top. It was completely flat. I have started again using 50gr whole meal flour and 50ml tepid water in a jar without the lid

    Anna BarryAnna Barry23 ਦਿਨ ਪਹਿਲਾਂ
  • Can you tell me what you mean by discarding. Must I literally throw it away or can it be used for something else?

    Maureen HolgateMaureen Holgate23 ਦਿਨ ਪਹਿਲਾਂ
    • Yes you can either throw away or you could use for pancakes or waffles here are some recipes you can try ilovecooking.ie/recipe-items/sourdough-waffles/ mail.ilovecooking.ie/recipe-items/blueberry-sourdough-pancakes/

      ilovecookingirelandilovecookingireland23 ਦਿਨ ਪਹਿਲਾਂ
  • Wow!!! 😱😱😱 Your bread turned out AMAZING!!! 😍 😍Can't wait to try it! Thank you so much for the perfectly clear instructions. 👍🏽

    BeaunaturelleFeb11BeaunaturelleFeb1124 ਦਿਨ ਪਹਿਲਾਂ
  • This is a great recipe and I have been successful with it. I did use my mixer to knead for about 10 min but then hand kneaded until I got a window pane which took another 10min or so. Both loaves were beautiful and delicious. I'm going to try your multi-seed loaf next. Thank you for "uncomplicating" things.

    Margie HodgesMargie Hodges25 ਦਿਨ ਪਹਿਲਾਂ
  • Thank you . Fantastic New Year 2021!!! is my wish from Mexico City.

    Patricia AguinacoPatricia Aguinaco26 ਦਿਨ ਪਹਿਲਾਂ
  • Do I take 100g the starter out first, or add more flour first?

    Reyes MaroonReyes Maroon26 ਦਿਨ ਪਹਿਲਾਂ
    • @Reyes Maroon You're most welcome. Happy New Year!

      Goodtimes DepartmentGoodtimes Department24 ਦਿਨ ਪਹਿਲਾਂ
    • Omg thank you!

      Reyes MaroonReyes Maroon26 ਦਿਨ ਪਹਿਲਾਂ
    • I can see how this can be a might confusing. Don't worry, you'll get it. I think you're on day 3 of this starter recipe (if you're not sure go here to see the whole process written out - www.ilovecooking.ie/features/sourdough-bread-masterclass-with-patrick-ryan/ )if that's right then YES, toss out the 100g first and then add more flour and water.

      Goodtimes DepartmentGoodtimes Department26 ਦਿਨ ਪਹਿਲਾਂ
  • Perfectly & Passionately explained. Going to start making these breads.

    Mr. ZodiacMr. Zodiac27 ਦਿਨ ਪਹਿਲਾਂ
  • I hate the metric system !

    Fred Gervin M.P.Fred Gervin M.P.27 ਦਿਨ ਪਹਿਲਾਂ
  • So he didn’t autolyse?

    alpha fishalpha fish27 ਦਿਨ ਪਹਿਲਾਂ
    • NO, he kneads!

      Goodtimes DepartmentGoodtimes Department26 ਦਿਨ ਪਹਿਲਾਂ
  • after bread cools, what is the best storage? I put in glass tupperware and it went soft.

    PinkgenomePinkgenome27 ਦਿਨ ਪਹਿਲਾਂ
    • Yea, I made the same mistake. I think it needs to breathe, so paper or some such stuff :)

      Goodtimes DepartmentGoodtimes Department26 ਦਿਨ ਪਹਿਲਾਂ
  • hey hi! a used integral flour and it didn't get up so much....is normal? I have to use more water? (I used my 100 hidratación sourdough)... thanks! great recipe and explanation.

    Maria Jesús Chaparro-EgañaMaria Jesús Chaparro-Egaña27 ਦਿਨ ਪਹਿਲਾਂ
    • @Maria Jesús Chaparro-Egaña Ahh, learn something new everyday around here! Try using an all purpose white flour when you refresh it.

      Goodtimes DepartmentGoodtimes Department21 ਦਿਨ ਪਹਿਲਾਂ
    • @Goodtimes Department whole wheat flour

      Maria Jesús Chaparro-EgañaMaria Jesús Chaparro-Egaña21 ਦਿਨ ਪਹਿਲਾਂ
    • What's "integral flour"?

      Goodtimes DepartmentGoodtimes Department26 ਦਿਨ ਪਹਿਲਾਂ
  • Hi in your instructions you say throw away some of the starter everyday after the 3rd day! I didn’t understand why? And you didn’t mention it in your video . I have to discard part of the starter I am making?? Sorry I am new to this if someone can help

    rafid76rafid7628 ਦਿਨ ਪਹਿਲਾਂ
    • Yup, you toss out some everyday, it sounds wasteful but what you're doing is selecting for the strongest strain of yeast and at the same time helping the lactobacillus become the dominate bacteria, killing off the nasty ones. Once you get a mature starter going you can save the discard and make yummy crackers and pancakes and stuff. Your patience will be rewarded young padawan!

      Goodtimes DepartmentGoodtimes Department26 ਦਿਨ ਪਹਿਲਾਂ
  • Hi friends, please watch my video baking two sourdough loaves. Any comment or guidance on how to improve my process is much appreciated. paworld.info/face/v/eJmBmobRpmyCd44

    Arman KamalzadehArman Kamalzadeh28 ਦਿਨ ਪਹਿਲਾਂ
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