How To make B/M "Sour" Sourdough
-Anna Ellis DTXT63A 1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
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WICKED SOUR Sourdough
The BEST actually SOUR recipe you'll find! You've been baking sourdough but it's not even sour right? Well, Wicked-Sour's, Wicked Sour Sourdough, is the answer to your sourdough hopes and dreams! FINALLY!!! You'll get a nice and sour loaf with epic crumb and gorgeous crust! Sour mystery solved!
VEGAN SOURDOUGH STARTER AND BREAD | Connie's RAWsome kitchen
Simply delicious.... Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
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sourdough - no knead sourdough bread
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Sour dough
starter 100g
Water 250g
Salt 8g
Bread flour 420g
Combine starter and all other ingredients in a bowl, mix to a sticky dough (do not try to knead). Cover and prove 4 hours, every 2 hours turn the dough. On a floured surface form the dough into a smooth ball.
Prepare banaton or bowl and leave over night in the fridge to retard the dough, next day prove again another 4-5 hours, do the poke test, poke your finger in and if the dough stays dented and refills just a little the dough is ready to bake, if it springs back quickly it has not finished proving.
Heat Dutch oven in a hot oven 240c - 460f for at least 30 minutes before the bread has proved, turn the dough onto some parchment, dust with flour and score with a sharp blade (the ear). Sit very carefully into dutch oven, spray with water and sit the lid on and place into the oven.
Bake 25 minutes then remove the lid and bake another 25 minutes at 220c - 430f, sit on a cooling rack and leave it alone until its has cooled to room temp.
How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
In this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
Sourdough Bread (Bonus: Download a bread recipe calculator.)
Learn how to make the best bread you'll ever eat. You'll never want to go back to buying bread ever again. I haven't, and you won't either after trying this! Learn about Baker's Percentage so that you can scale up/down the recipe or use it as a baseline for expanding upon this basic recipe. I even made it easy by including a downloadable bread recipe calculator spreadsheet below.
How To Make Sourdough Yeast Starter:
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Episode 19: Sourdough Starter
Sourdough Starter
500 g Organic Fresh wheat flour
500 g Organic White flour (bread flour if you have it)
850 g Water (filtered is best)
Mix the ingredients. Allow to sit at room temperature in a bowl for 4-6 days. May need more time if you have a cold house or if you're using commercial whole wheat instead of fresh wheat flour. Stir once a day or so. This will be your sour dough starter.