Sourdough Starter and Sourdough Bread // Zero Waste, No discard, Easy to Follow 🫶
Тәжірибелік нұсқаулар және стиль
Once you get the hang of it, making sourdough is super easy!
There are various methods and techniques, but there's no one right way to do it. If you bake it to your liking, then it's all good!
Properly managing the temperature during fermentation and the humidity during baking will also result in relatively good oven spring.
Feel free to ask any questions in the comments. Someone might just answer them😂
00:00 Day 1
00:44 Day 2
01:18 Day 3
02:07 Day 4
03:32 Day 5
04:54 Day 6
06:28 Day 7
06:48 Sourdough bread
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Zassenhaus Classic Manual Bread Slicer : amzn.to/3WLoWPW
Anova PRECISION OVEN : anovaculinary.com/products/an...
有機スペルト小麦粉（強力粉 石臼全粒粉）北海道産 オーガニック 小麦粉
a.r10.to/hkOQiu
有機ゆめちから（強力粉）北海道産 オーガニック 小麦粉
a.r10.to/hUK5ne
魔法の銅板 : a.r10.to/hPvD8Z
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Ingredients :
For the sourdough starter :
Day1~3 (feed one time a day)
1tbsp whole bread flour & 2~3 tsp water
Day4~6 (feed two times a day)
1tbsp refined bread flour & 2~3 tsp water
☆Any kind of bread flour will do. From the first day to the sixth day, it doesn't matter if you use only bread flour, only spelt flour, or only rye flour.
For the sourdough bread :
100g(20%) whole bread flour
400g(80%) refined bread flour
100g(20%) sourdough starter
375(75%) water
10g(2%) salt
☆Since 75% is relatively a high hydration rate, it might be good to start with around 65% at first. In that case, if you're using a total of 500g of bread flour, the amount of water should be 325g
☆You can make the starter with as little as 10% of the total amount, but if you use less starter, the fermentation time will be longer. Conversely, if you use more starter, the fermentation time will be shorter.
For the leftover starter :
50~60g whole bread flour
40~50g water (add when you bake)
☆Place flour on top of the leftover starter without mixing it and store it in the refrigerator as is. With this method, the water that accumulates on the surface of the starter won't turn black.
☆It is possible to store the starter for several months without using it, but its fermentation power will weaken a bit.
Instructions for sour dough bread:
1. Mix all the ingredients together and let it sit at room temperature for about an hour.
2. Do a stretch and fold every 30 to 60 minutes
3. Let it ferment until it doubles in size
4. Shape it and place it in a proofing basket, then chill it in the refrigerator for at least a few hours.
5. Bake in a steam oven at 100% humidity and 230°C for 30 minutes.
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「材料」
サワードウスターター：
１日目〜３日目（フィードは１日１回）
全粒強力粉大さじ２、水小さじ２〜３
４日目〜６日目（フィードは１日２回）
精白強力粉大さじ１、水小さじ２〜３
サワードウブレッド：
全粒強力粉 100g(20%)
精白強力粉 400g(80%)
サワードウスターター 100g(20%)
水 375g(75%)
塩 10g(2%)
「作り方」
１、全ての材料を混ぜ合わせて、室温で１時間ほどおく
２、３０〜６０分おきにストレッチフォールドをする
３、２倍に膨らむまで発酵させる
４、成形して発酵かごに入れ、冷蔵庫で最低数時間冷やす
５、スチームオーブンで湿度100%、温度230℃で30分焼く
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Website : www.peacefulcuisine.com
Instagram： / peaceful_cuisine
Facebook : / peacefulcuisine.ryoya
Other Channel : / ryoyatakashima
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 24-70mm F2.8 GM [SEL2470GM]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : DaVinci Resolve Studio
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#sourdough #bread #starter
Пікірлер: 166
This is the most comprehensive, thorough, and yet simplified step by step explanation of how to make sourdough. It’s the only one I’ve seen that includes the process from the very beginning, making the starter, to the finished baked loaf. I’ve watched so many tutorials and have only become more nervous about attempting it. But after seeing this wonderful tutorial, I believe I can finally try! Thank you so much!!
You show how making sourdough is not complicated. I've watched so many videos where it seems you need a PhD to make a loaf of bread. I've been looking for how to make less watery starter and finally found it. Your loaf of sourdough turned out beautiful and looks so delicious. Thanks for another great vid.
@thebakingkarrott
21 күн бұрын
I agree totally, other videos do their best but come off really over complicating the process. This video was so helpful and straightforward!
@thebakingkarrott
21 күн бұрын
Along with having types of flour i typically do not have access to without having to order online
@optimusinaproprimus466
21 күн бұрын
Yes! I have to chip in and to say that this looks like a foolproof recipe! I am starting the starter today so I can report back on success or failure in a week if anyone wants to know:)
@welshrarebit1153
17 күн бұрын
How come there’s only one stretch and fold here. Most videos I’ve seen have at least three. Is there a reason?
@welshrarebit1153
17 күн бұрын
@@thebakingkarrottwhich videos over complicate? Most I’ve seen from channels like the bread code, farmhouse on Boone, daily sourdough etc seem pretty straightforward. They do have videos for extended tips etc
I've been really nervous to try sourdough baking. I've seen and watched so many videos, read so many articles but still, I haven't had the courage to start. Today, I just made my first ever sourdough starter. Thank you for this easy to follow video.
I’ve always wanted to make sourdough bread, I guess this video is a sign to start xD
I love EVERYTHING about this video! I have read/ watched countless version of the both the sourdough starter and actual bread baking techniques and never have I found any as low stress and straightforward as what I just watched. It was a pleasure to see your process! Thank you!
i have seen your video since long time ago, might be before pandemic Covid-19, i love it since no m, quiet, no BGM, cool, silent except natural sound. it's meditating i hope you can upload your video more often.
What a beautifully shot video. And it breaks down the whole process so simply. As others have said, this gives me the confidence to start on sourdough bread making!
Once again stunning. Been a fan since 2015
Thank you Chef Ryoya! I had a baker friend who had the same San Francisco Sourdough starter, he nurtured for over 50 years +
Смотрю всегда ваши ролики, сама на растительном питании, пеку хлеб на закваске уже год, спасибо большое за атмосферу уюта
Thank you for this easy to follow video. Making sourdough bread is quite the labor of love!
りょうやさんの動画はずっと観ていられるし、癒やされます🥖
The process looks pretty easy, just time intensive. I like your easy to follow directions. The final loaf looks incredibly delicious!
After overfeeding my sourdough starter last week and ruining it by day 5,this week, things are looking better!Thank you for another great video 😊
😱久しぶりにsourdough パンを作ろうとレシピを漁ってました！嬉しすぎる😆早速作ります❤
The starter and bread look great! I took the easy way and took some of a starter from a friend to make my own. My personal choice is to feed the starter with 50% whole wheat flour and 50% white bread flour. The whole wheat seems to make the starter less sticky and makes the flavor slightly more sour. I also store my starter in the fridge and feed it only once a week after making a batch of bread (or banana bread, waffles, cookies, etc.) Also, I've had better luck dusting the proofing basket with rice flour instead of regular wheat flour. It doesn't seem to soak up as much moisture from the dough and makes it easier to release from the basket and/or liner.
Elegant and brilliant as always! Love your videos!
Your channel helped me so much when I was a baby vegan high school student teaching myself how to cook. All these years later, and you're still a staple 🤍 thanks for another great video!
I just googled sourdough starter yesterday and peaceful cuisine puts out this video - either I manifested it or my phone really is listening to me!
自分の苦手な食べ物でも動画にできるプロ意識の高さをadmire します 好きな事だけするのは仕事ではないですからね❤
I’ve been looking for an easy no discard recipe for sourdough and this video is exactly what I was looking for. I’m on day three and my starter is already looking so active. Looking forward to making sourdough soon😊 thank you for your video
You make it look so less complicared! I will definitely try it, thank you! It must taste absolutely yummylicious!
I love this! Will now start sourdough because of this, as my go-to video recipe. Thanks!
やっぱりりょうやくんのビーガン動画が1番好きだわ
Ahh I’m so happy I’m early and that you’re making videos again 🥹
Wow! That’s a labor of love. ❤️
The most straightforward i video I have seen. Just yesterday i decided to give up trying to make sourdough! Thank you
Your videos never fail to amaze me Really simple and easy starter and sourdough bread recipes, the beginner and clumsy me can follow easily! Thank you so much, hopefully after i finish my exam season I'll try to impress my family with it, wish me luck 😂
Another great video, thank you. I am going to start it today and try to bake my first sourdough bread next weekend when my in-laws are visiting 🤞
Now I feel like baking this sourdough bread 😊
Educating and beautifully made! I really enjoyed watching this. You just encouraged me to try out making my own sourdough starter :)
That bread slicer at the end is really cool!
Perfect, as always.
This is the easiest recipe I have ever seen without using Dutch oven pans or even complicated measures in feeding the starter every day .. super simple ❤
Awesome work!
Beautiful video, thank you
I want this bread slicer 😂❤ it reminds me with the ones in german supermarkets
まるで植物を育てるようなプロセスでしたね♪ まな板の上に今年の初雪が観測できて、雪山みたいでしたね😁 動画更新があるだけで、こちらはとてもありがたいです🤣 見終わって心穏やかになりました😊 絶対美味しいやつ🥳
OMG that is a cool bread slicer!
thank you for your art! ❤
Looks beautiful and delicious 😋❤
Beautiful, I want to try one day. But right now you have made me very hungry 😋
What a beautiful loaf! And i like your gadgets😂
I love your channel Much appreciated Love from Indonesia
I was literally looking at recipes a few days ago and ordered a few things that came in the mail this week to make bread and you post this video, that's a sign 😂 hope my starter will be ready tomorrow, fingers crossed !! Thank you so much!!
@PhloraAndArt
19 күн бұрын
Update : it's really bubbly the feeding 2 times a day was a win !
Wow so easy so simple❤ You Rock ❤ thanks for sharing this amanzing step by step of the Levain to Sourdough Bread ❤
Interesting recipe 😋 thanks for sharing ❤
Your video is incredible, clearly explained and shown. 🙏🏽Thank you very much for your kind sharing, couldn't be more appreciated ^_^
Excellent Thanks
U make it look so beautiful!
Looks Delicious
I love it
I'll definitely try to make this. Wish me luck✨
This recipe looks delicious👌👌 and so tampting, nicely❤️ prepared & well presented thoroughly enjoyed❤️ the whole process and absolutely love the end result, looks absolutely perfect & tasty👌👌, Big thanks for share.👍👍
Perfect❤
starting today!!! wish me luck 😊
Thank you
thank you!
He’s back
うわーーーーー美味しそう❤
Wow !!! You are not only vegan chef also you are a biologist 😊😊😊 so perfect and simple as your style.
Super 🤩
Looks super yummy. Thanks for the instructions :)
Dr.STONEで「ドライイースト無くてもパンはできるぞ」とあったので「本当かな？」と疑問でした。そしたら本当にできるんですね！こうやってパンはつくるんだぁと感動しました！めっちゃ美味しそう！
@Hydrantchan
21 күн бұрын
It's true! Yeast is everywhere, in the air and on your skin. Instant yeast is made just like this, using specific types of yeast, and then is dehydrated and processed into the instant yeast you buy at the store.
@mixginga9996
21 күн бұрын
@@Hydrantchan Thank you !!
映像、音楽、機材、写真、雑貨、何から何まで 全部 好きでずっと昔から観ています📺！は、は、初めてコメントさせてもらいました！ 今度 色々な 麹調味料を作ってみたくて☺️ りょうやさん ぜひ 塩麹、甘麹、醤油麹、ニンニク麹、しょうが麹、トマト麹 、 ちょっと変わり種の麹 作って動画にしてほしいです🥳 朝、仕事前にBGMがわりに、 りょうやさんのチャンネルを いつも、再生しながら 準備しています 笑 これからも楽しみにしています★
*Ryoya, is this Wholemeal brown flour? U truly are skilled! Ur recent recipes for Indian foods was Awesome! 😋❣️🤗*
お久しぶりです！！！
I need an oven like that! Where it bakes & steams!
this is so hands on and i love that theres no leftovers!! what are you using whole wheat flour or rye 🤔☺️?
@peacefulcuisine
21 күн бұрын
I love using whole spelt flour🫶🏻
初めまして シンプルな工程でびっくりしました。天然酵母初心者です。まともに焼けた事が無いです😢超ぺたんことか石みたいとか 種がまだまだ弱い？過発酵？ わかりません。ストレッチフォールド以降にコイルフォールドが2回とかラミネーションとかあって 低温発酵で翌日には生地がダレて… 釜に入れるのが難儀するぐらい。何度も焼かないとと思いつつ 仕事があるので週末にチャレンジして心おれてました。 再度、酵母から作り直す勇気がでました。正解のやり方は無いと言うお言葉に救われました、ありがとうございます😊 また報告させていただきます 登録🎉させていただきます☝️
What would be the result if i used only whole wheat flour? Would it still make ok bread? I dont use any refined flour in my baking.
11:55 it's a baby blob 🥹
We can make bread after one week of preparing this sourdough???I have to put it in the refrigerator,and keep feeding it? Or I feed it only when I make bread (like I activated by feeding it and wait until double
long time no see!
Hi, thanks for sharing. may I know where did you buy your bread slicer from and what brand is it? Thank you.
@peacefulcuisine
7 күн бұрын
It’s from a Germany brand called zassenhaus🥖
日本ではサワーブレッドってあまり食べないものだと思って売ってないしあきらめてたけど、家でも作れるんですね。
alright im gonna make sourdough
Would you say that I can start my sourdough starter with einkorn or rye flour too or is bread flour recommended for this method?
@peacefulcuisine
21 күн бұрын
It doesn't matter what flour you use to make sourdough, actually it is said that rye is one of the easiest flour to make starter.
❤
Very nice and useful video 😊! I started on Saturday with the preparation 🤞🏻 one question, after shaping the bread, how many hours does it have to stay in the fridge? Thank you
@peacefulcuisine
18 күн бұрын
You can keep the dough in the fridge for at least a few hours, or up to a few days. However, the dough will continue to ferment and rise even in the fridge, so it's better to bake it before it rises too much.
@costanzachecchi
18 күн бұрын
@@peacefulcuisine Thanks for the reply
うちの近所の天然酵母のパン屋さん、スライスしてくださらないので、りょうやくんが使ってるスライサーがめっちゃ欲しいです
@enufisenuf
12 күн бұрын
a bread knife will half the time of slicing bread. he was just being extra for video sake but for us mere mortals, a knife is sufficient.
In Egypt now the weather has started to get much hotter even though it's spring but it's almost 35°C today and for the rest of the week the temperature is above 36°C, so if I tried to make the starter, would the climate here be suitable or it'd go bad and can't work?? We have a very similar bread recipe that ferments in the sun as well and the temperature is suitable for it very well so i wonder if it'll be suitable for the starter or not, my dad loves our fermebred authentic bread so i want to bake him this because i believe they'll have very similar tastes!
@peacefulcuisine
21 күн бұрын
It should be fine if outside is above 35℃!
@tt7762
21 күн бұрын
@@peacefulcuisine thanks! If I tried it, I'll keep you updated with the results and I'm certain it will work! Your recipe is so easy to follow thanks a lot!!
I absolutely love sour dough but I will never have the patience to make it 🥲
Several months? Here in Italy we have family that have their starter since GENERATIONS!!!!
@jaydoggy9043
20 күн бұрын
What's its name? Everyone names their starter :)
I need that bread slicer 😟
What is refined bread flour? Is it any different from bread flour?
Great! I have a question... Added whole wheat to what was left of the sourdough and save it into the fridge with no water? I should only add water once I want to use it? And, for how long should I ferment it afterwards?
@peacefulcuisine
2 күн бұрын
That’s correct! You can add water when you keep it in the fridge but I just don’t like it to become dark color on the surface. It should keep in the fridge at least a few months but the longer you keep, the weaker it gets.
Hello Sir, I made a sourdough 7 days ago but it didn't double the size...so I mad another one by following your way and it double the 4th day cuz it's hot here
👍🏻
im suprised that it doesnt need yeast bc most of the breads they meed yeast now im rlly excited to make this bc i love makin bread for my fam
@alexket8403
21 күн бұрын
Because this bread is fermented over 6 days, the natural yeast in the flour is enough. :D it's really fascinating what happens with fermentation!
@Pammellam
17 күн бұрын
The sour dough starter is the “yeast”. It has been fermented. It has captured wild yeast.
Can you also make this 100% with whole wheat flour? (Incl the sourdough starter)
@peacefulcuisine
11 күн бұрын
Yes you can!
How long do i need to ferment after refrigerator and before cooking bread?:) This is really pretty amazing and easy way for starter
@peacefulcuisine
2 күн бұрын
I normally add water and put it in a yogurt maker which I can keep the temperature about 30 degree Celsius for around 3 ~ 6 hours. If you see bubbles in the starter, it should be ready to bake.
@ahalan94
2 күн бұрын
Great, thank you so much ❤️❤️
Probably a stupid question but, can you still ferment your starter if it's winter? What do you do during winter?
@peacefulcuisine
14 күн бұрын
It doesn’t matter if it’s winter. As long as you keep the temperature about around 20 to 30 Celsius degree, it will be okay. I always use a yogurt maker to keep the starter warm though!
Hi Ryoya, did you use baking steel?
@peacefulcuisine
2 күн бұрын
Yes I did! Baking steel and baking copper at the same time
How do i keep the remaining starter alive?
Can i use wheat flour all throughout the feeding process?
@peacefulcuisine
14 күн бұрын
No problem!
Idk what is the refined flour, would it work if i used normal flour??
@peacefulcuisine
21 күн бұрын
Refined flour means normal bread flour🌾
@tt7762
21 күн бұрын
@@peacefulcuisine thank you so much!
i already see a lot of bubbles and a nice pungent smell on day 2 😂 is that normal? should i move on quicker to the refined flour?
@peacefulcuisine
14 күн бұрын
Actually it’s your choice! If the starter look active, I probably wouldn’t use refined flour.
☺️☺️☺️☺️☺️
How much water to add when reusing starter out of refrigerater?
@peacefulcuisine
4 күн бұрын
If you added 50g flour before you put it in a fridge, the amount of water you need to add is about 30 ~ 50g. Just carefully see the texture of the starter and add water little by little. When you get used to it, you won’t have to measure every time👍🏻