I've never seen anyone use rice flour on their counter. That is probably getting incorporated into your dough during shaping and rice flour doesn't absorb liquid like wheat flour does. Have you noticed a crunch or odd texture in the crumb? I've been doing sourdough for almost 5 years and I use water on the counter if anything. It's really best to use nothing so that there's resistance on the surface to help with building tension. I hope this helps. I also deflate the bigger bubbles to avoid tunnels and huge holes
@joanmargaret489924 күн бұрын
Tip. If you're learning, and beyond- take a tiny piece of dough and put it in the bottom of a little jar or glass. Mark the level with a rubberband. Put next to your large bowl and cover both. When small jar has doubled, you're ready to bake. It's hard to tell "double" when the dough ball is big.
@kristij129 күн бұрын
Why don't you use a curved scraper to remove the dough from the bowl?
@kristij129 күн бұрын
I put about 2tb of dough into a straight sided glass and mark it with a band just like what I do with the starter. Then I can measure double and wait until it gets there
@nailbar1nailsalon124Ай бұрын
Can you use a whole wheat starter and when you bake use with that whole wheat starter breadflour?????
@debigreen8752Ай бұрын
Just found your presentation and would loved to hear you talk about what your started looked like when mixing in your dough. I'll keep looking!
@m.lisadohertyАй бұрын
Love this video. Hope you make one of your start to finish douh making/baking process
@carolkothmann6074Ай бұрын
Excellent presentation. Thanks so much. You answered questions I had been wondering about.
@pamsearlesАй бұрын
Do u have the rest of SD bread making beyond the BF video?
@cristabarker1974Ай бұрын
Thankyou for making the steps so clear !!
@virtuousmountainwomanАй бұрын
Well explained thankyou🎉
@CK61721Ай бұрын
Thank you Sonia, I’m 2 weeks into the sourdough obsession and your info helps. I talk to my starter also 😂
@MariaMorales-pc9zeАй бұрын
Sonia your dough looks absolutely beautiful. Hoping your next video we see a beautiful loaf of baked bread 😊
@MariaMorales-pc9zeАй бұрын
Omg looks so good. I have to make this for my kids 😊 Enjoy!!!!
@MariaMorales-pc9zeАй бұрын
I keep my starter in the refrigerator, and I bake once a week. My family loves my Sourdough bread and my Sourdough cinnamon rolls 😊 When I feed my starter the night before I'm ready to bake, I feed it one cup of flour and one cup of water. When morning comes my starter is nice and bubbly and ready to bake. During the winter months, I have to put my starter on the back burner of my stove on top of a glass plate and with the oven on, my starter rises. Happy baking 😊
@MariaMorales-pc9zeАй бұрын
Oh and I also had a crust over my starter and actually cooked it because my oven was on 😂 I placed my jar directly on a burner 🙄 big mistake. Now when I wanna bake, I put the oven on and place my jar of starter on a glass plate and place the plate on a back burner. So I actually removed the crust and threw it away. But when I flipped the crust over, it was all hot and bubbly 😊 So I knew then my starter was ready to bake with.
@MariaMorales-pc9zeАй бұрын
Sonia when you emptied Francis' jar, you should have discarded first. On the top is where you sometimes have the extra liquid "hooch" and then you should have kept what was left over. In the middle and the bottom of the jar is where you have most of your bubbly starter. The top part of the starter is the discard for discard recipes. I follow this channel, the name of it is Hopewell Heights. Please watch some of her videos, she helped me so much with my Sourdough journey. You will absolutely love all her videos and recipes. God bless you and your family 😊
@MariaMorales-pc9zeАй бұрын
So happy for you!!! Binge watching your videos now, hoping to see a video of you baking your first Sourdough loaf 😊
@MariaMorales-pc9zeАй бұрын
I think you have such a bubbly personality 😊 Wishing you much success on your Sourdough journey and your KZread channel 😊 New subscriber here 😊
@virginiadare02Ай бұрын
Yum! Looks wonderful!
@RussellkhanАй бұрын
Vertical video. Not interested.
@m.lisadohertyАй бұрын
She's likely using her phone
@jayneftgbros8774Ай бұрын
thank you Sonia, for explaining this so clearly. Looking forward to more on this subject, as a newbie to sourdough bread making I am suffering from overthinking the process. New subscriber in Ireland
@lynnvasquez4425Ай бұрын
Mine doesn’t rise but a lot of bubbles
@MariaMorales-pc9zeАй бұрын
Give it some time to rise and keep it at a warm climate, good luck 😊
@nickyy84Ай бұрын
Thank you for making this video! I've watched so many other vids & still couldn't understand how my dough should be. Now I get it, thank you!
@anngregory7913Ай бұрын
I talk to my starter and my dough. Lol
@WholeBibleBelieverWoman3 ай бұрын
Congratulations! My starter (which is years old at this point) really scared me the last couple of days. I was in the mood to experiment. I always keep my starter in the fridge except when I feed it (which nowadays is only when I use it -- at least once a week). I thought to myself, "I wonder what would happen if I just leave it out on the counter all night without feeding it?" Like a fool I did not hold any back just in case. I nearly KILLED my starter doing that! My experience is that leaving it in the fridge for months without feeding it is no problem -- just stir in the hooch and feed it. But leaving it out unfed, at least with my starter, is a big no-no! I'm still working to revive it 2 days later.
@AtHomewithSonia3 ай бұрын
Bubbles is active and I won’t lie and say I haven’t gone a day without feeding her. I did skip a day while she was on my counter and the next day I just fed her every 12hrs and she seemed to do fine. I think it’s hard to kill it once it’s established , just keep feeding her and she will gain her strength back in a few days! But agree best to keep them in the fridge when we aren’t baking! Happy baking friend!
@anngregory79133 ай бұрын
I turn the light off over night but leave it in there. My house is on the cool side right now so the only warm place I have is the oven. 😊 Also, I’m on day 9 using only all purpose unbleached flour and water. I haven’t had much rise. I keep having bubbles but very little rise.
@anngregory79134 ай бұрын
I’m here for the journey. 😊 I began a starter last Sunday and am on day 5. I don’t think my starter is doing the best. I did the same as you, watched so many videos on it, and am more confused as what to during the first seven days. 😊
@lisaransomsmithartist27164 ай бұрын
Me too.
@AtHomewithSonia3 ай бұрын
Hang in there! I will be posting follow ups and I really think what I’ve learned is to just be patient, but it will get there!
@MariaMorales-pc9zeАй бұрын
Hello 😊 I started a Sourdough starter September 2023. Like all of you, I also watched many videos. I find that all you need is flour and water to start a starter. At first I was always worried about smell and texture. And found out as long as you don't have mold in your starter and it's nice and bubbly and has a nice sour smell to it, you're good to go. I baked many breads that didn't rise so wonderful and some that were gummy. I never wasted a crumb of my "failed" breads. I made bread crumbs and French toast casserole from most of them. So good luck on your Sourdough journey, be very patient and it's best to do recipes with a kitchen scale. I find doing recipes with cup Measurements not as accurate than recipes with gram Measurements. Happy baking 😊
Пікірлер
I've never seen anyone use rice flour on their counter. That is probably getting incorporated into your dough during shaping and rice flour doesn't absorb liquid like wheat flour does. Have you noticed a crunch or odd texture in the crumb? I've been doing sourdough for almost 5 years and I use water on the counter if anything. It's really best to use nothing so that there's resistance on the surface to help with building tension. I hope this helps. I also deflate the bigger bubbles to avoid tunnels and huge holes
Tip. If you're learning, and beyond- take a tiny piece of dough and put it in the bottom of a little jar or glass. Mark the level with a rubberband. Put next to your large bowl and cover both. When small jar has doubled, you're ready to bake. It's hard to tell "double" when the dough ball is big.
Why don't you use a curved scraper to remove the dough from the bowl?
I put about 2tb of dough into a straight sided glass and mark it with a band just like what I do with the starter. Then I can measure double and wait until it gets there
Can you use a whole wheat starter and when you bake use with that whole wheat starter breadflour?????
Just found your presentation and would loved to hear you talk about what your started looked like when mixing in your dough. I'll keep looking!
Love this video. Hope you make one of your start to finish douh making/baking process
Excellent presentation. Thanks so much. You answered questions I had been wondering about.
Do u have the rest of SD bread making beyond the BF video?
Thankyou for making the steps so clear !!
Well explained thankyou🎉
Thank you Sonia, I’m 2 weeks into the sourdough obsession and your info helps. I talk to my starter also 😂
Sonia your dough looks absolutely beautiful. Hoping your next video we see a beautiful loaf of baked bread 😊
Omg looks so good. I have to make this for my kids 😊 Enjoy!!!!
I keep my starter in the refrigerator, and I bake once a week. My family loves my Sourdough bread and my Sourdough cinnamon rolls 😊 When I feed my starter the night before I'm ready to bake, I feed it one cup of flour and one cup of water. When morning comes my starter is nice and bubbly and ready to bake. During the winter months, I have to put my starter on the back burner of my stove on top of a glass plate and with the oven on, my starter rises. Happy baking 😊
Oh and I also had a crust over my starter and actually cooked it because my oven was on 😂 I placed my jar directly on a burner 🙄 big mistake. Now when I wanna bake, I put the oven on and place my jar of starter on a glass plate and place the plate on a back burner. So I actually removed the crust and threw it away. But when I flipped the crust over, it was all hot and bubbly 😊 So I knew then my starter was ready to bake with.
Sonia when you emptied Francis' jar, you should have discarded first. On the top is where you sometimes have the extra liquid "hooch" and then you should have kept what was left over. In the middle and the bottom of the jar is where you have most of your bubbly starter. The top part of the starter is the discard for discard recipes. I follow this channel, the name of it is Hopewell Heights. Please watch some of her videos, she helped me so much with my Sourdough journey. You will absolutely love all her videos and recipes. God bless you and your family 😊
So happy for you!!! Binge watching your videos now, hoping to see a video of you baking your first Sourdough loaf 😊
I think you have such a bubbly personality 😊 Wishing you much success on your Sourdough journey and your KZread channel 😊 New subscriber here 😊
Yum! Looks wonderful!
Vertical video. Not interested.
She's likely using her phone
thank you Sonia, for explaining this so clearly. Looking forward to more on this subject, as a newbie to sourdough bread making I am suffering from overthinking the process. New subscriber in Ireland
Mine doesn’t rise but a lot of bubbles
Give it some time to rise and keep it at a warm climate, good luck 😊
Thank you for making this video! I've watched so many other vids & still couldn't understand how my dough should be. Now I get it, thank you!
I talk to my starter and my dough. Lol
Congratulations! My starter (which is years old at this point) really scared me the last couple of days. I was in the mood to experiment. I always keep my starter in the fridge except when I feed it (which nowadays is only when I use it -- at least once a week). I thought to myself, "I wonder what would happen if I just leave it out on the counter all night without feeding it?" Like a fool I did not hold any back just in case. I nearly KILLED my starter doing that! My experience is that leaving it in the fridge for months without feeding it is no problem -- just stir in the hooch and feed it. But leaving it out unfed, at least with my starter, is a big no-no! I'm still working to revive it 2 days later.
Bubbles is active and I won’t lie and say I haven’t gone a day without feeding her. I did skip a day while she was on my counter and the next day I just fed her every 12hrs and she seemed to do fine. I think it’s hard to kill it once it’s established , just keep feeding her and she will gain her strength back in a few days! But agree best to keep them in the fridge when we aren’t baking! Happy baking friend!
I turn the light off over night but leave it in there. My house is on the cool side right now so the only warm place I have is the oven. 😊 Also, I’m on day 9 using only all purpose unbleached flour and water. I haven’t had much rise. I keep having bubbles but very little rise.
I’m here for the journey. 😊 I began a starter last Sunday and am on day 5. I don’t think my starter is doing the best. I did the same as you, watched so many videos on it, and am more confused as what to during the first seven days. 😊
Me too.
Hang in there! I will be posting follow ups and I really think what I’ve learned is to just be patient, but it will get there!
Hello 😊 I started a Sourdough starter September 2023. Like all of you, I also watched many videos. I find that all you need is flour and water to start a starter. At first I was always worried about smell and texture. And found out as long as you don't have mold in your starter and it's nice and bubbly and has a nice sour smell to it, you're good to go. I baked many breads that didn't rise so wonderful and some that were gummy. I never wasted a crumb of my "failed" breads. I made bread crumbs and French toast casserole from most of them. So good luck on your Sourdough journey, be very patient and it's best to do recipes with a kitchen scale. I find doing recipes with cup Measurements not as accurate than recipes with gram Measurements. Happy baking 😊