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! :)

@srinisatyan1451

5 жыл бұрын

he says it at 3.55 again. Might wanna tell him it's not bacteria through and through.

@barrymccochiner9900

5 жыл бұрын

Sour dough

@non9886

5 жыл бұрын

sour dough contains not just yeast but also lacto bacterias and some acetic bacterias as well. lacto bacterias are typical for taste and smelt and also as difference between usual bread (which is made just by yeast) and sour dough bread. that's why i understand that he things and talks about it as bacterias, means lacto bacterias...

@jasonwhatmough7178

5 жыл бұрын

@@themorningpurr1156 get a life. can tell the guy clearly knows what he's doing. even if he learnt the theory 15 years ago and has been using it since professionally he clearly understands the process if he makes slight mistakes with language saying proof/prove or bacteria instead of fungus it's really not changing the result. his tips on understanding how to read the dough etc are invaluable, and yes all bakers probably know this, but as people learning (what this is for) this is great to know. thanks everyone involved

@Rose39M

5 жыл бұрын

@@non9886 some people say prove and some say proof.

While my husband was in the military and we were stationed overseas I met an old lady who's starter was over a hundred years old. She was more than happy to hand over 200 grams to me. I have been using her starter since 1972! My sourdough flavor is amazing. I have been teaching my daughter and grandchildren how to care for it when I'm gone. I'm 68. I just found this video and can't wait to try the Bread part of the recipe.

@finnmoog7187

4 жыл бұрын

😍😍😍 that's amazing

@raghukrishna537

4 жыл бұрын

That's just amazing your start is then more than 150 years old ..j would definitely love to have some of it if you don't mine sharing

@ZenaBattaglia

4 жыл бұрын

raghu krishna I wouldn’t mind but to mail it, shipping alone was $3.50, I just mailed some to a friend. Then there’s the packaging I would need to rebuy.

@raghukrishna537

4 жыл бұрын

@@ZenaBattaglia thank you so much ..!! That's was really really nice of you...but I am outside US .. and I need to find a friend who can bring it for me from the US . And may be I would really appreciate e your can share your email I'd so I will contact you ..once I got to know if any of my friends are coming Once again thank you so much for your reply.

@ZenaBattaglia

4 жыл бұрын

raghu krishna I’m afraid to post my email address on here. I hope you understand.

Patrick, I was a baker and pastry chef for almost 40 years involved in every aspect of the working of our industry including teaching, organizing competitions, government laison , managing a small bakery/deli chain and more. When I retired 10 years ago, I had had enough. Didn't even want to bake at home. I ran across this video a couple of weeks ago and then more. Since then I have watched every one of your youtube videos and have made several different loaves of bread, I have a starter on the go and made the apple cinnamon scones yesterday. Thank you for bringing back my love of baking. Keep up the great work.

@rizkikurniawan1582

4 жыл бұрын

Oh my.. i should learn from you sir..

@ractenor

4 жыл бұрын

@@rizkikurniawan1582 stick with Patrick, he is right on the money!!

@TheR3negadeMaster

4 жыл бұрын

You should have opened your own bakery

@ractenor

4 жыл бұрын

Alfie Moon, I enjoyed a regular paycheck AND time at home by teaching and working for other organizations. Plus it allowed me time to have other influences on the industry through organizing student and professional competitions, liaising with government departments on exam qualifications for bakers and trade regulations. I also worked in a couple of trade organizations that mounted national trade shows in alternate years for the entire industry. But most of all, I didn't have the money or marketing skills to set up my own operation. My daughter had a coffee shop for a long while where she baked all of her pastries - I helped her after I retired and helped her create most of the recipes she used - so I got my fingers in THAT pie too - literally.

@MrSweetheartforever

4 жыл бұрын

Thanks for all the inspiration, I am going for this!

I just started my sourdough journey, and I was getting rather discouraged at all the complications with autolyse and stretch and folds but my goodness I'm so glad I found this video, it's straight forward, no fuss, no hemming and hawing no overly complicated explanation but yet very clear and understandable. Thank you for restoring my faith in sourdough

@VeronicaHall-gk2it

7 күн бұрын

I too was getting rather conflicting steps to making my first loaf, this video is amazing. I have just started using my starter and tonight hopefully making a good bread. Not one that looks good but is flat and no holes.

This was the most calming, straight forward sourdough video I have watched. Thank you!

@papaygames7072

2 жыл бұрын

3

@helenaosullivan7017

Жыл бұрын

Totally

@erepsekahs

Жыл бұрын

Rubbish. Have you tried it?

It’s almost 3am and I have no intentions of making bread. I was sucked into the sourdough vortex. I would listen to this man explain just about anything.

@andresabarca3428

4 жыл бұрын

I have watched this like 10 times and I don't even have an oven

@tomlaptain646

4 жыл бұрын

It's almost 3 am for me because I decided to make the sourdough.

@sarahcasias823

4 жыл бұрын

Tom Laptain you mad man! Hope it turns out awesome.

@scottrobinson5594

4 жыл бұрын

Why not make a starter? I did and had good results.

@anneteele6436

4 жыл бұрын

@@andresabarca3428 You crack me up LOL. That's just like me getting enough exercise watching an exercise video. No gym fees.

This guy is the type of person who knows what he's doing and genuinely helps out other to do better.

@Wiggi147

3 жыл бұрын

He’s just good guy who’s got his shit together!👍🏼💪🏼 very watchable good guy super Informative. Probably a right prick when cameras off 🤯🤣 aha jokes 😁💪🏼

Found this masterclass back in March of 2020. Gave me the incentive to start baking my own sourdough. Started my starter back in April of 2020. Starter is now 2.5 years old and just made myself another loaf. I just wanted to come back and say thank you for this video. I use your recipe for my loafs and they always turn out great.

@GB-yt9sn

Жыл бұрын

When feeding the starter, Patrick doesn't mention discarding x grams of the starter but the overlay of the video does. What did you do, did you throw out X grams of the starter then add in the flour and water?

@wanderinwolf3804

Жыл бұрын

@@GB-yt9sn as you are growing the starter from scratch, you will just be discarding half starter and then adding the flour and water. Once you have a viable and active sourdough starter, as you care for it, if you keep it at room temp constantly, you will be always discarding, or using it if you bake bread that often. So when you either portion out to feed it, you can either just discard the unused starter, or you can use it for countless other things. But again, during the initial growing stages of the starter, you are going to just be discarding the X grams of starter. Also, as an aside, once the starter is fully active, you can put it in the fridge and it is very very resilient, as long as you keep it cold. I went into a depression spiral during covid and didn't feed it for like 10 months while it was in my fridge. lost power due to storm, and as I was cleaning my fridge came across it again. it had a nice layer of hootch on top of it, spelled of a sweet vinegary smell. The hootch was a little discolored, but the starter itself was perfectly fine. I discarded the hootch, chopped the cold and somewhat solidified starter in half to be able to feed it. Let it come up to room temp, fed it, and after a few days of feeding it, it was back up and running like nothing happened. made a loaf with it, and oh my it had deepened the flavor. best loaf I had ever made at that point. Do I recommend leaving it in the fridge starving for 10 months? No. Did it drastically improve my starter? Yes it did. Will I do it again? In all honesty, I've forgotten about it for about 3 months now lol.

@GB-yt9sn

Жыл бұрын

@@wanderinwolf3804 excellent thank you 😁👍

@bethbarnum3033

10 ай бұрын

I've learned you don't need to throw away your discard. Farmhouse Boone has great ideas for using discard kzread.info/dash/bejne/lX2sr4-EpdPQiMo.html Our Gabled Home doesn't ever discard kzread.info/dash/bejne/m6d7xK5yl9nAmpc.html I used her method but found I like to have the discard. @@GB-yt9sn

@sabatino1977

3 ай бұрын

@@GB-yt9snyou can make stuff out of the discard, like pancakes or some other things. There are videos out there for that, too.

I have seen so many videos on KZread trying to make my first sourdough bread and I have done so many horrible breads.. But this time, with this technique it was completely different! Thank you so much Patrick, for sharing and giving so a easy way of doing this amazing bread! You are the best!

When my starter is mature, I smear a thin layer of my starter onto parchment paper and let it dry. I bend the paper and the dried starter comes loose, I crumble it and put it in a zip lock bag and freeze. When I’ve completely ruined my starter, I grab my backup in the freezer and feed it until incorporated. This has saved me many times.

@isbeb507

4 жыл бұрын

cryonics

@arwakaouk7177

4 жыл бұрын

Racer Girl thank you i always ruin my starter im going to try this

@bjones9942

4 жыл бұрын

Also great for when you have an extended vacation coming up and can't trust friends to feed your starter properly!

@DDios-ih9de

4 жыл бұрын

Mi A bubbly ready fully matured and fermented Makes sense

@awaitingconfirmation8406

4 жыл бұрын

I read starter as sister I feel so dumb

This man could talk nonstop for 100 years and I wouldn't want to interrupt him. What a soothing voice!

@bayurahman5766

4 жыл бұрын

How about Hammond ?

@glasshalffull4061

4 жыл бұрын

Bayu Rahman: Please forgive me. I'm not quite sure to whom you're referring. Would you explain?

@glasshalffull4061

4 жыл бұрын

@@bayurahman5766 Hammond?

@bayurahman5766

4 жыл бұрын

@@glasshalffull4061 one of the gentlemens from top gear, the old one

@glasshalffull4061

4 жыл бұрын

@@bayurahman5766: Of Course! But it's more like, "HAMMOND!........You Blithering Idiot!"

Baked my first two loaves last week. I watched your video about 10 times before attempting myself and I’m very happy to say they came out perfect. Thanks for the instruction!

@ewe392

9 ай бұрын

Did you use Pyrex method

@XxBlindoutxX

6 ай бұрын

​@ewe392 I currently am and seems to be working

I have a long, proud history of baking terrible bread no matter what. I followed this recipe and produced a genuinely bakery-quality loaf. Patrick is a hero.

@kdelcastillo

3 жыл бұрын

Did you put it in a dish, or cast iron pot or straight in the oven on the shelf?

Can't understand people who dislikes videos with free information and someone teaching for free some basics that would cost a lot from having to buy several books to understand. like the video or skip it to the next video that suits your taste. Btw chef, your voice reminds me of SEAN HARRIS. Thanks for all those amazing information in such short video.

@Dark_Lantern_

5 жыл бұрын

Cosette Chahoud do you mean you can't understand why people having diffirent opinions? "Like the video or skip it...." why tho? Just because you found this video informative, doesn't mean some others won't say, "This is bullshit." Yes, I also wonder why people dislike this, but it's their right to do that.

@meadmaker4525

5 жыл бұрын

@@Dark_Lantern_ - Hilarious!! You just tried to upbraid someone for having an opinion...by saying people have a right to their opinions! The fact that she cannot understand why people would dislike this video IS her opinion. It's a colloquial turn of phrase used to describe how she feels about the topic, not a statement of her inability to actually comprehend the idea that other people might not like the video. Now, we're not watching a political debate here, or some sort of perverted, toxic or controversial content that would drive people to feel the need to choose a side and up-vote or down-vote the video. We're watching a show about how to make bread by hand...for free! So, unless this is being watched by 1000 disgruntled bakers, it can probably safely be surmised that those down-votes are from trolls, who may indeed have the right to do so, but it does not mean it is appropriate that they should. Thus the term, "Troll." I believe this was, in fact, the point of the previous comment. I realize your entitlement filter may not be able to process the idea of propriety versus rights, but, with any luck, you'll get there some day.

@Dark_Lantern_

5 жыл бұрын

Meadmaker 452 Sure. Feel free to assume and argue about anything that wasn't even stated.

@themizdma671

5 жыл бұрын

Meadmaker 452 you sound like a opp

@cooking1.586

5 жыл бұрын

Yes, people crazy. We pros go out trying to help the world and some ignore us, others attack us. It's tough business being a master of maximum flavor. Oh well, I thought he did a good job!

This is by far the best sourdough bread recipe!! I used my Tagine to bake the bread in. I preheated the bottom and the lid, then popped the bread in with parchment paper, the first 25 minutes with lid then 22 minutes without and it came out perfect!!

4 years later and I'm using this recipe for the first time. 😇 wish me luck. So grateful for this video.

@sarahbasto6520

2 жыл бұрын

How did it go?

@angeliquenewey4350

2 жыл бұрын

@@sarahbasto6520 very well. Have used this recipe 4 times now.

Directions after you’re finished watching the video: 800g flour 460g water 10g salt 320g starter Mix and knead, don’t add much flour. Once the dough can stretch to translucent without tearing, it’s ready. Let proof for 3 hours. Then punch out the air and form into a ball, divide in half and place in a bowl layered with a tea towl and generously dust it with flour. Shape your dough into a compact ball. Place into bowl upside down and dust with flour, then cover with your tea towel. Let proof for 3 1/2 hours. Gently remove from bowl by dusting with flour and flipping upside down. Score if you want. Put into oven at a minimum of 230°C, bake for 30-35 minutes, or with Pyrex bake for 25 minutes, then remove lid and bake for an additional 25 minutes. (25+25 may result in burning your bread, try 20 minutes with the lid then remove the lid and bake an additional 10 minutes or until deep brown. A great way to tell if a bread is done is by checking the bottom and seeing how dark it is.) By the way, this is for after you’ve watched the video and you want to make the recipe. You should watch Patrick’s video first because he explains everything very clearly and much better than me and watching him make it gives you a visual idea of what to do. My comment is just a guide for remembering the steps / ingredient amounts. Happy travels :)

@djordjebundalo1749

4 жыл бұрын

Hi sourdough friend :) just one question, I think the baking period is 20+10, if using closed dish? I've been following this method and baking for 20min closed + 10min open for great results.

@matchington1148

4 жыл бұрын

Djordje Bundalo ok thanks! I just made this recipe the other day after transcribing the directions and the 25+25 method resulted in one of my breads getting burnt and the other too brown :(... I’ll try the 20+10 method

@cstavro

4 жыл бұрын

just a note that you can use different amounts of starter, at different hydration levels, as long as the total weights stay the same. Totals: flour 960g water 620g (65% hydration) salt 10g for instance, I'm using 200g starter (100g flour, 100g water) so I'll start with 860g flour and 520g water.

@AhmedMohamed-bc2nm

4 жыл бұрын

What about sugar?

@matchington1148

4 жыл бұрын

Ahmed Mohamed You don’t use sugar in sourdough. It’s called _sour_ dough for a reason. I mean, you could try it if you wanted, I don’t think it’ll harm it, but it’ll make it taste weird and you might as well just make normal white bread at that point.

I've watched this video dozens of time, and finally thought I should type it out, so I could follow it without having to watch over and over again. Sourdough Recipe 800G of Flour 460G of Water 10G of Salt (Natural Enhancer) 320G of Starter 1) Mix It All Up then Dump on Table 2) Build the Strength by Kneading (Can be done using Mixer) 3) Can use some oil on hand to check if kneading is done, so it doesn't stick on your hand 4) Let it proof for at least 3 hours 5) This size is good for 2 loafs, split into two, and shape into a shape of a ball by folding in all the edges into the center, and finally rolling it into a ball. 6) Put it into a shaping bowl / pyrex / baking bowl (apply some flour to prevent sticking) 7) Proof for 3 to 4 more hours (counter), or overnight in the fridge. 8) Surface of the dough should be puffy. Put it onto the baking tray. Score the top of the dough, for design purpose, and also prevent the sourdough's crust from stopping the bread from expanding during baking. 9) Preheat Oven to 230 Degrees Celsius and Bake for 30-35 Minutes (with a tray with some water for steaming). If in Pyrex, bake 25 minutes, remove lid, and bake another 25 minutes.

@rishijindal

4 жыл бұрын

thanks

@rosalieharvey5513

4 жыл бұрын

Youre an angel!

@hogtownchris

4 жыл бұрын

Ok making the starter, what does the "discard" mean? Does it mean take it out? Or is "discard" another term for the starter?

@DiannaAtherton

4 жыл бұрын

@@hogtownchris remove. Discard, throw away or like i do, I take the discard and start a second starter to give away

@hogtownchris

4 жыл бұрын

Dianna A thank you so much. Ok LOL need to start again. I am on day 3 now just added 100 g and 100 ml but did not discard anything. Or can I On day 4 start the discard process?

A year and a half ago, quarantine had me learning all sort of things but this one has got to be by far the best one! I love making this bread and it’s better every single time I make it. So so good!!!

@exs304

Жыл бұрын

Do you follow the recipe as described or mix it up? I’m making my first load as per the video today. Very excited!

I have watched SO MANY sourdough bread-making videos and this is the best one. I love how he explains everything and, dare I say, dumbs it down for those of us just starting. Thank you!

How could anyone not love this guy. I am 68 this year and still learning. Make my own bacon, ham, bread, hot and cold smoke salmon, almost anything I possibly can, And I learn and incredible amount from googling and KZread Youre great to watch and listen to. Concise, clear, informative and so very down to earth And I’m not even influenced by my part Irish ancestry . Lol

@jovetj

5 жыл бұрын

Isn't the Internet wonderful?

@suecollins3246

5 жыл бұрын

Me, I'll be 62 in November and I'm finding the learning process better and easier than ever. I think people who can DO things will always be happier than people who just sit in offices and push pieces of paper around. I have a friend who spends 10 hours a day in an office staring at SIX TV screens... Can you....

@suecollins3246

5 жыл бұрын

@AbbaZabbaBar This friend of mine has already tried twice to commit suicide...You know all this talk that the world economy is going to collapse on Oct 10? People will go on as they've gone on four hundreds of years - they'll resurrect old skills. The world might even be a better place...v

@dexxert8100

5 жыл бұрын

. Lol

@stevepenney6459

5 жыл бұрын

Thanks - @Henrijs Rozenkopfs

HALLELUJAH! After creating a good starter and then producing two loaves that failed miserably which resulted in my wanting to tear my hair out, and then wasting precious hours of my life reading extremely wordy sourdough blogs and watching dozens of KZread tutorials (ALL which differed in varying degrees...ugh), resulting in my totally "overthinking" and fearing the whole process, I came across your video. It is, without a doubt, the most helpful, straightforward, uncomplicated sourdough (from start to finish) tutorial I have found. You even gave me permission to use my stand mixer to do the initial kneading....wha'?? I think I can go dry my eyes now, take a deep breath, take my starter out of the fridge and try again. Thank you, thank you from Vancouver, Wa. USA!

@brigidgarroni9300

4 жыл бұрын

Ha ha! So right. So beautifully expressed!

@aerielblair8333

4 жыл бұрын

A foreign Vancouverite! Imagine that... Greetings from the Vancouver to the north of you :) ! Good luck with your starter! I hope you and yours are all safe and well

@janinetalley

4 жыл бұрын

Did you manage to make a loaf that worked using this tutorial?

@kirandhanrajani1047

4 жыл бұрын

I failed with this recipe tooo dense pathetic loaf was too excited did u manage to make it 😔

@wendybrda.4136

4 жыл бұрын

Kiran Dhanrajani sadly, I did not. But I came to realize that I was using “weak” (all-purpose) white flour and it really needs to be strong bread flour. I have since gotten my hands on some good flour and have successfully made a lovely boule using KZreadr, “Bake with Jack” recipe and tutorials. There are SO many tutorials and methods out there!! It’s a bit overwhelming. 😬🤪

Thank you. I had a stroke in 2020 and having watched your video you have inspired me to make my own starter thank you again you are a good teacher. I'm 63 year old in Suffolk UK. Top man!

I've just made my very first sourdough bread and it turned out perfect so thank you so so much for your relaxed approach and clear explanations! ☺️

This guy is like Bob Ross of bread, just with different voice. "Lovely little bread".

@dumitrucrap147

5 жыл бұрын

Tratamente pentru dureri de spate

@Julien-bt7fd

5 жыл бұрын

His voice is more like (i suppose this need charming brick doesn't know no this) Rod McKuen! Would be need if he could sing, perhaps he is able. Can anyone encourage him!! kzread.info/dash/bejne/YqZkrauYeJmfe8Y.html

@sweejus17

4 жыл бұрын

Raiko Seria he is!

@petropavlovskkamchatskiy1917

4 жыл бұрын

Who's Bob Ross????

@kurrukk878

4 жыл бұрын

@@petropavlovskkamchatskiy1917 You should look him up! He did ASMR before anyone even knew what it was.

Patrick....I've watched this video over and over whilst my sourdough starter has been developing. Today I gave it a go! I used half the quantities that you used just to begin with. I followed what you said but didn't think it had risen enough. I put it in the fridge over night and sat it on the work top before baking it in a Dutch oven. Wow!.....when I took the lid off I was amazed! I couldn't stop looking at it. Best bread I have made so far. Thanks for the great video and sharing your knowledge.

@jaedii7287

5 жыл бұрын

Aww man this comment just warms my heart

@DejanBogdanovic

5 жыл бұрын

That's the spirit :)

@RAMtrails

5 жыл бұрын

your starter probably wasn't ready, but glad it worked out.

@OrlandoPcomedy

5 жыл бұрын

I’m still intimidated to try. This is my 3rd time watching the video. I think it’s time for me to go for it

@RAMtrails

5 жыл бұрын

just make sure your yeast is very active and passes the float test.

So many sourdough videos on youtube with their complicated processes, thanks for this straightforward no fuss method for people who dont whine about kneading.

I wanted to make sourdough bread in 2020 and your video made it seem straightforward and simple. I did make my own starter which was a bit of a journey. I have now made my sourdough bread many times, and your recipe and my yeast “friends” have never let me down! Thank you so much for this video!

This is one the the best and least intimidating sourdough videos I’ve come across.

@HeartPumper

5 жыл бұрын

True that. Lot's of YT "bakers" have a huge stick exactly in their own derrière. If you know what I mean :D

@dhkrescue

5 жыл бұрын

The only problem with him being-he does not reply. People are asking questions and he remains....silent.

Best sourdough video on KZread. Love Patrick's attitude towards bread. He's easy to listen to and it shows he has a passion for bread making. He is also adorable!

Thank You for posting this video. I was trying many times to bake my own bread with different results, without knowing why happens, that sometimes i have a loaf that did not have risen and is as hard as a brick. You did explained the whole process of bread making very well. I will be back to work on it. Thank You again for sharing Your knowledge of bread making. I do appreciate it!

@jennyb4115

2 жыл бұрын

What size Pyrex dish do you use for this?

I could not stop smiling while watching this tutorial. I've never been around baking, so everything fascinated me. Thank you for sharing your wisdom! Bon appetite!

Patrick thank you for helping me get my sourdough starter up and running. It’s very healthy and loves to be fed every morning. I tried your recipe this weekend after giving my sourdough starter two weeks to mature. After watching your video 50 times, my skills were sharp as a tack with the end results, two perfect loafs of bread. My wife and I skipped dinner last night and consumed one loaf of bread and killed one stick of butter. Thank you for making me look good on my side of the world.

@mike13th

5 жыл бұрын

Sounds like me and my missus. Cooking is our 'thang' and right now we are consumed in bread making. Keep the wife happy mate😊

@tooncutter5805

5 жыл бұрын

Hi Bill, did you prove the dough for 3 hours, and then prove again for 3 hours and bake? I proved for 3 hours, then put in the fridge overnight (did not prove out of the fridge for the second 3 hours) but when I baked I got a flat hard loaf, I'm thinking I should have done the second proof out of the fridge, and then put the dough in the fridge overnight so it was ready to go in the morning?

@tooncutter5805

5 жыл бұрын

@Flatus Antiquitous Thanks for this. I've tried five times now and I keep getting flat-ish loaves coming out of the oven - they are flying saucer shaped. My starter is active, I use bread flour, not really getting a good rise on the first 3-hour proof but I don't want to over prove it so I let the first rise go 3.5 hours max, then divide into two baskets, the dough feels good after the second 3-hour rise, goes into the oven but it does not get any oven spring. Can't figure out what the heck I'm doing wrong. I'm in CA so I am wondering if I need to add more liquid to hydrate the flour?

@tooncutter5805

5 жыл бұрын

@Flatus Antiquitous Thanks so much. Will let it proof longer, was timid with it because Ryan states you can over-proof. Will try again this weekend with an overnight proof and report back. And yes, can't abide table salt, always Morton's.

@delekham1863

5 жыл бұрын

@@tooncutter5805 I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??

Really nice! This guy seems to really really know what he is doing, but he also gives you this "you can do it feeling": Thanks Patrick, my Sourdough starter just started

@focalratio456

5 жыл бұрын

How was the first loaf?

ive rewatched this 4 times, everytime with a better understanding of how my flour and water temp and room temp, and the bubbling and yeast smell touch taste, final product and crust forms i love your product, and i will most likely go back to this work of art, i bow to you fine lad.

That was hands down the best sourdough recipe I've ever followed. My loaves came out PERFECT! THANKS!

"Think about somebody you don't like and just go for it " you can see it on Patrick's eyes that he really meant it :D

I'm a novice baker (about 6 boules into my sourdough journey), and I had only tried no-knead recipes prior to trying this one, and so this was the first one I tried kneading. The results were really good, and this is maybe the best one I've made yet. Thanks to Patrick for the clear instructions and the great recipe!

@YeshuaKingMessiah

2 жыл бұрын

I don’t even get having to knead it The very long dough fermentation times do the work for you I’d rather take longer and not knead lol

I have been doing this bread for 4 years now ! Simply the best, so simple and easy and the taste is just WONDERFUL !!! THANK YOU from Quebec City

i made it 2 days ago with my week old sourdough starter, this is the best bread i've ever eaten, i'm about to make another one, thank you so much ♥

Legend! Tried another complex recipe where I lost the will to live and the result was poor. Followed this and baked two lovely loaves. Explained brilliantly and demystified for an old codger like me. Thankyou!

@ruariwilson9696

4 жыл бұрын

and me - gonnae start again

@allisona6431

4 жыл бұрын

Ditto. I've listened to and participated in workshops and read. Patrick says stuff clear and easy. I can imagine this was a very well-prepared video, even tho he makes it seem simple.

This guy seems so sweet, and so much sweeter than most cooks I've ever worked with, I love him!

I’ve been referring back to this lesson for several years now, and it’s great, thank you Patrick!!

I loved the artistry of his sourdough bread making as well as showing how us unprofessionals can just use Grandma's pyrex! Brilliant!

As a long time sourdough baker, I can tell you that this is the most informative and correct video I have seen. I am on a low sodium diet, so I don't use salt. Bread bakes and tastes fine without salt. I also don't measure anything, I just make it look and feel right. And I don't have "discard", that a particular flour company promotes heavily, after all they are selling flour. The longest my starter went un-fed was over 3 months in the refrigerator. Someone below tells how to dry and freeze starter. I do this. For Americans the 230 C is 450 F.

@netflixandpopcorn5306

4 жыл бұрын

As an american, thank you!

@balagtas1020

4 жыл бұрын

Can you leave the dough in the benetton over night outside the fridge??

@sualdammacsamildanach8154

4 жыл бұрын

That bit about chucking large portions of the developing starter away has always bugged me, too! I guess it's so you don't end up with a dustbin-sized container of it by the 7th day.

That man actually loves the bread he is making... he doesn’t have a job, he has passion!

This is the best sourdough video I’ve seen. I’ve never made sourdough bread before and I’ve been wanting too but haven’t found a recipe I felt comfortable with until now. I am going to make my first bread this week! Thank you!🤗

I’ve made several of your bread recipes!! You explain everything perfectly. The recipes turn out famously!! Thank you!! ❤

I like that he explains why you do each step, rather than "Do this step next". It makes so much more sense and helps me understand and remember. Thanks Patrick!

I have just found you and finally my bread is a picture to behold and edible from crust to crust . I’m so happy 😂

This video is all the research I did before starting my sourdough saga. I and my students are having a great time! Others keep telling me, "oh that's not what I've read," and I give them a loaf and shrug. Very little stress, lots of enthusiasm and success.

I was doing my daily 30 minutes walk and this was the most entaertaining and most informational video ever seen on sourdough.... gonna start my starter yeast tomorrow and make my own sourdough. Thanks alot

That's exactly how my grand mother used to cook bread in the middle of Oltenia, a Romanian region. As I watched the clip I recognized each and every step and flashes came out of my memory with my grandma doing bread. Keep up the good work! Thank youuuuuu!

@johnninan758

4 жыл бұрын

Nostalgia is connected with food and people who left us.

U guys really need a great host like him. Someone knowledgeable but down to earth!

@MooseBoost

6 жыл бұрын

could not agree more!

@elzbietaflores2308

6 жыл бұрын

Great host and down to earth Baker and I’m thinking you’re from Irland’s Neighborhood ? Lol

@elzbietaflores2308

6 жыл бұрын

Is a ok to use Whey protein from fermented goat milk ?

@larrybenoit1274

6 жыл бұрын

cloudnosh11 6

@shengyangjin5740

6 жыл бұрын

Quite good tips. But a few minor corrections: yeast is a fungi not a bacterium, and it lives (mainly) off the sugars in the flour, not protein.

Patrick, thank you for not over complicating it. I'm a beginner and your video was super helpful!

💯 The Best SourDough Demonstration … I’ve made 4 perfect 🥖 🥖 🥖 🥖 and my starter Doughlores is bubbling away 🙌🏻❤️

cheers bro, saw this vid 10 days ago, started to make a starter, made my first loaf from it today and came out perfect first time! great recipe! massive thumbs up

@AddersOtter

4 жыл бұрын

Lol I saw this video back in March and started making a starter, then I got scared and made a loaf with dry yeast instead because it looked easier.

@villajj

4 жыл бұрын

Did you use any kind of flour. All purpose flour is okay?

@villajj

4 жыл бұрын

@@AddersOtter is dry yeast and starter works the same?

@mirandaaguirre6687

4 жыл бұрын

Roland Pettet hey Roland! I am also using this recipe, and just began my starter today. It says discard (x amount) of starter after the second day. Can you give me a little clarification since you had success with this recipe?

Who else just loves that this guy speaks the way he does. I’d listen to him describe how to fill a warshing machine

@smirkovs120

5 жыл бұрын

😂

@naritruwireve1381

5 жыл бұрын

I do. It's so refreshing to hear an accent that isn't American since most videos that I watch are from America

@phlox3848

5 жыл бұрын

😁😁😁

@floofytown

4 жыл бұрын

You literally just typed out "warshing machine".

@otisbdriftwood1982

4 жыл бұрын

I'm with you, Rachel!! XOXO Suzan

Thanks for your insight and recipe. I have tried several recipes for sourdough bread and your recipe is the basis for my new recipe. You are the best teacher ever

This was such a great tutorial! I’m new to sour dough baking and this was so helpful!!

16 minute video of sourdough and you don't slice it open at the end??? thats a criminal offence

@Dark_Lantern_

5 жыл бұрын

Aaron D3l4br0 in the beginning of the video you literally saw the same bread that already cut open. It's the one from the Pyrex bowl.

@delekham1863

5 жыл бұрын

hahaha...I suspect it tasted better than it looked!!!

@anselmgolden8286

5 жыл бұрын

Or chomp any! 😊

@SpaceHeavy-4

5 жыл бұрын

Sourdough is confirmed actor

@Julien-bt7fd

5 жыл бұрын

I can understand an see how your watery mouth is tripping ;) like they say,there is nothing like Sourdough Bread ;)

Thank you for this video. I've been watching a few different ones and I've made a few loaves, but I've been struggling with the steps, overthinking some things, fighting with proofing time and bulk fermentation ect. This really helped simplify it for me. Thank you, thank you!

Thank you, Patrick. I hadn't been double proofing my bread. I slap and fold every hour during the day, maybe 5 times, proof on the bench and then cook in the morning. Some of my bread was fine, others had air holes but a little dense. When I proofed in the basket this morning there were air bubbles on the top of the dough!

This sourdough topic was so overwhelming and complicated to me at first. But I read an article by a nutritionist and then came to your video and I've got the whole picture in my head finally. Thank you. I'm so excited to get started albeit technically a week from now 😂 you know because of the 7 day old starter... Self-inflicted perfectionism Thank youuuu

Nice video, very well explained. I am an professional baker and i bake all my sourdough breads with a starter (15 years old) made from apple-water. Raisin-water works also very good. Slice an apple and put together with 1 liter of water in an open jar en place it somewhere in the kitchen or outside. The apple's color goes brown, but that's okay. After 1 week, discard the apple en use this water to make your sourdough starter. Cast iron Dutch Ovens are great baking vessels by the way. Greetings from The Netherlands

@patriciagimay9195

6 жыл бұрын

Hi Can you explain what you do after the apple water is ready,and how to feed it.Do you have to keep feeding with the apple water.Thanking you

@paul80179

6 жыл бұрын

Hello Patricia When the apple water is ready, you can use this water to make your sourdough starter as explained in the video above. After that (the 1 week process) you can just use tap water to feed it and keep it alive. This method just gives your starter a real boost, because of the lactic acid bacteria that are on the apple's skin.

@patriciagimay9195

6 жыл бұрын

Thanking you so very much. I shall try that. Many kind thanks.

@denisejoudrey5933

6 жыл бұрын

How do you make the raisin water?

@paul80179

6 жыл бұрын

Hello Denise, Just soak some dry raisins in hot water for about 15 minutes or so and drain over a bowl to catch the water. Use this water to make your sourdough-starter as explained in the video above. It is all about the lactic acid bacteria. Real honey works also very well to give your starter or polish/biga a real boost. Just keep experimenting.That is the fun of it. Greetings and good luck.

I've been baking for forty years and watched numerous videos and Tv programmes by so called bakers. I have to say this guy is by far the most informative and true to life baker I've seen. One thing I would have loved to have done is worked in a bakery in Ireland.

Un curs pe intelesul tuturor celor care vor sa faca o paine minunata si care nu se impiedica in amanunte de ordin strict teoretice! Multumim mult!

Okay, you not only explained everything so well, you made it so much less intimidating. Oh, and love the accent! I just made four loaves in two days and each one was perfect!

I would like to say that my first sourdough starter and bread gave me the motivation to continue. Tank you Mr. Patrick Ryan, for a clear masterclass and for being so inspirational ...

I started my starter 9 days ago and last night I started to make the bread. This morning I got up and preheated my oven and made my first loaf. I have dreamed of making this for years and this is the first time I felt like giving it a try. Thank you for explaining everything so well and making it look like I could do this! The needing took forever and the dough was very sticky but I used the window pane test and followed the instructions. It worked great!

@chadgold8124

4 жыл бұрын

what flour did you use for the starter?

This was an amazing tutorial. Only difference was I used the slap and fold technique plus the stretch and fold. This baking process is a whole lot easier than others I've come across so far

This is the recipe I used for my first attempt at sourdough, it turned out really good and I have another set on their first proof now. I’ve learned that any new recipe takes me a couple tries to get the feel of but I’m so excited for these next loaves :D

One of my great, great, great, great.... grandmothers was among the first settlers in the USA. She started the starter a week after her arrival here, after obtaining a bag of wheat seeds from an Indian tribe. The starter is almost as old as the colonized USA & had a daily feeding since it was first started. We use the starter daily to make our own bread.

@bradybaynes1107

3 жыл бұрын

That’s insane

@kldix4731

3 жыл бұрын

That would be the heirloom not to leave with my forgetful self. I love history like that.

@khamidova

3 жыл бұрын

Bullshit

@MegaJ217

3 жыл бұрын

Mega Bullshit

@rebeccarivera8100

3 жыл бұрын

Absolutely amazinnnng!!! Wow

Thank you for this excellent instruction! After practicing with my starter for about a month, I made two Sourdough loaves today for the first time ever! I have no real bread making tools or pans. I used a Pyrex dish and borrowed a Dutch oven - both turned out great!

@cynareisman1454

4 жыл бұрын

did you put the dutch oven in cold?

@TheAlbaGarden

4 жыл бұрын

Cyna Reisman I did. And it worked well. But for my regular non sourdough I heat the Dutch oven.

I wish this guy had a video to explain everything I have ever needed to learn in life. That voice makes me believe I can do anything. Also the sourdough bread turned out awesome 😎

Another comment from me. For a while I stopped making sourdough, I had problems keeping the starter going. You really do need to bake at least once a week in my experience. The other thing, made another starter, according to Patrick's instructions , but using a half and half mix of rye flour and whole wheat flour. I put the jar in my yoghurt incubator and had this at 25 deg C. This worked amazingly, even the very first day, the starter had come to life and bubbled an started climbing up the jar. Since then after the starter's been in the fridge a few days, I add the correct quantities, usually 200 g flour plus 200 pls water, put in the incubator, and wishing 8 hours I have a reliable incredibly active starter to add to my bread. It's revolutionised my sourdough baking, I'll make the dough in the evening, proving overnight in the fridge, then put into bannetons in the morning and prove over the day, it usually takes six hours or a bit more. then bake in the evening. You could change the times to prove in the bannetons overnight and bake in the am if you wanted. One other thing, you can give the dough a short spray (fine misting) with water from a small sprayer to moisten the crust just before popping into the oven as well as boiling water in a container in the oven. I hope this advice helps those having problems.

People like you are keeping traditional skills alive. Thank you!

This masterclass is fantastic! I would really like to thank Patrick. I've been making sourdough bread for a few months now and it was all a bit hit and miss - bought some really complicated baking books, then found this! Baked my first loaf this morning and it looks like one of his. I'm just so pleased. Thanks, Patrick

Thank you for sharing your passion. I just cooked my surdough bead in a oblong basket. It looks wonderful. The more I do bread, the more confident I become. Not to mention how to care for our surdough, it is like my babies lately. ☺️

I have watched so many videos on making sourdough at home and none of them came out properly, until I tried this one! The pyrex dish was a winner for me, as well as the kneading, I didn't understand how other recipes never included this stage! Thanks so much for an excellent video!

Now that I've looked around the internet, I've come back again to this video. Patrick Ryan gives the best instructions! Clear, thorough, everything you want - nothing you don't need.

THANK YOU!!! FINALLY! Someone explains it so that even I can understand the process. Every little step of the way. Thank you.

@janiceglaser9670

6 жыл бұрын

Dave Wygonowski I agree completely, and can add with such accuracy.

@yingmin100

6 жыл бұрын

I still don't understand.

This is a great video and recipe I've now made this 4 times and the bread gets better every time, Thank you!

I'm so happy I found your video! Sourdough was a bit built up in my mind as something fairly complicated to make but following this method made it super easy to get started. My starter is happily fermenting and we've got loads of delicious homemade bread to enjoy! Keep up the good work, always love finding straight forward instruction like this!

I've just made my first starter in about 18 years since I was a chef. Great video, you have a proper approach to cooking. You remind me very much of my stepmother, who happens to be from County Galway, but it your attitude to baking I’m talking about. If you ever tasted her bread and pastry you would know that’s the supreme compliment. Edit: I have made my first sourdough loaf following your recipe, and it’s excellent and easy to do. Thank you very much.

Tried my first 500g loaf today with a week old starter. I wish I could show it as it does not look too bad. The recipe and method to knead are just perfect. So rewarding! Thank you!!! 😀

I’ve tried a lot of different recipes and methods and this has to be my favourite so far. There’s something beautiful about the process of kneading needing versus folding.

Oh my goodness! Thank you for this video tutorial. I've just baked my first sourdough loaf and it was so delicious! Been making waffles from the discard as you suggested in the follow up vid. I normally make all our (yeast) bread, but won over by the flavour of this..

I made it today on a cold and rainy day here in Dallas and my house smells like heaven. I am very impressed with the results. Thank you 🙏🏻

Message for Patrick, I was a chief for a private school and lost my job in 2010 I changed jobs and started working with my husband teaching kids to swim and I love it! l lost interest in bake at home until 2 weeks ago when l watch Patrick's sourdough bread video. Over the last 2 weeks after watching you Patrick it inspired me to start home baking I have made cream cheese, Ricotta cheese Honey oat bread, buttermilk, chocolate choux buns and yoghurt there are still more items I want to have a go at making! l feel I now have my life back and enjoying my baking again I can't thank Patrick enough for this! It has made my husband a happy man has he has a reliable swim teacher with the added bonus of having delicious homemade meals every day & fantastic bread. Please keep producing the video's !!!

Watched so many videos on the making of sourdough. Most were OVERWHELMINGLY complicated. Then, I came across yours...more layman, and much easier to understand. I’ll roll up my sleeves, and tackle once again. Thank you so much!!!! ✨🍞🥖✨😊

You are such a kind, patient man. You’re a damn fine teacher. Thank you. The way you talk to us reminds me of a knowledgeable older brother. Thanks, man.

Patrick, thanks so much for this. I watched this 2 years ago and can happily report that I have made at least 2 sourdough loaves every week since. They are excellent, although I did end up putting in slightly less water to make them behave, but I find it varies with the flour and time of year. I go with 210ml water and 10ml of Olive oil. Your little tips for handling the dough have really helped. Thanks again.. you are a legend.

Excellent video. Just subscribed, thank you for sharing with us your experience.

My sourdough is currently in the oven and so far is the best looking out of all the batches I've made over 2 years! subbed some of the flour for spelt. Straight forward method unlike a few I've tried. Thanks for sharing

@tylerrichardson5712

2 жыл бұрын

I’m using spelt too! Doing like a 1 part to 4 parts bread flour ratio. How’d it go??

@stefanieeisenstadt2153

2 жыл бұрын

@@tylerrichardson5712 it's was amazing. Still not getting the very large air pockets but far better than my last best batch.

I just click the video cause of curiosity but the way he explains about it, I really love it. The explanation was clear and calming

Best explanation of bread kneading and shaping I have ever heard.

Perfect video! Now I understand how long kneading has to be done, which was never explained properly anywhere else. Thank you! Pro video!!!

Complete beginner here with sourdough…never made it before but I’ve always wanted to try! Now I feel confident enough to give it a go! Thank you for the awesome video!

Thank you... I followed all you said and have just produced my first sourdough bread... And it's perfect! I'm so happy...