I would love this also!

Me too

The link is in the description

@@virginiaadams5091 there's no link to the sourdough STARTER in the description.

@@extremepancakerat The description has the sourdough recipe link (and inside that is the starter recipe link)

Good job for not giving up!! It’s my starter day 9 and I’m making it now. It’s my first time but I will follow John’ s video to the tea! Wish me luck 😁

Can relate, 3wks of average looking starter, 3 loaves baked (edible at least, but not very exciting- loaves seem rather heavy & dough not very stretchy). It gets frustrating after all the time wasted & flour wasted doesn't it! Hope you have it sorted now

Aw, I feel bad for you 😢. Sounds like you’re being super hard on yourself. Glad it worked out for you in the end.

What size pot did you use?

It's really not that complicated. It's just putting some water into flour and letting the yeast in the air around you grow in it. It's actually easier because you don't have to add your own yeast, and there's enough in the air that your mixture only has to be exposed for a minute for it to grow. Just use the proportions in this video and try not to use chlorinated water (use bottled instead), and that's about it. As he says, just remember to add some flour every couple of days to feed it, although it will usually last a long time on its own anyway.

It is super easy. 👌 You can't mess it up. It's just flour and water. He has detailed instructions for quantities on his website.

I make it but it isnt 1/2C of flour each time its only 2TB of flour & water a day & takes 5 days. If you make the quantity he shows, you have to throw away A LOT.

@@proudgrandma138 , wow! Thank you.

@@proudgrandma138 just to clarify, 2 TBLS of flour and 2 TBLS of water a day?

This is awesome encouragement for me on my first attempt, thanks! One web page i read said to feed the starter 4hrs before making the dough, but my starter looks bubblier when its been sitting overnight, so I'm going to try making my first loaf with the starter that hasn't been fed for a day or so (wish me luck!)

That's a great idea, thanks for sharing

That’s a great idea!!

That's an awesome suggestion. Thank you.

That sounds good. Pineapple juice works well also...

I’ma gonna try that!!! Thank you.

I just followed his tutorial and honestly it‘s so much quicker than it seems. As long as you can arrange the stretched out process with your schedule it really is only 30min total work time, if not less! The rest is just resting/baking.

😂

I said that too. But a year later my starter is doing well and I make bread all the time. Oh and when you’re buying it at the market they’re taking shortcuts usually. They’re not doing all of this.

This made me LOL cos I thought the exact same thing!! 🙌

Holly Molly same😢😂❤

Thanks so much!!!

You are so right!

Love the way your mind works - outside the box!

I make grilled cheese using sourdough bread and my picky husband said it was the BEST tasting grilled cheese!!!

@@ruthtown5257 It really does make the best grilled cheese.

-Come over an see Johnny Depp pursuing Amber Heard with a blade as she begs him to stop, a recording played at trial that I transcribed and loudened

Do you always use unclorinated water?

@@hillbill3243 I use tap water filtered through the refrigerator for starter and dough. Never had a problem.

Well said. Lol! I remembered the trivet too 😂

I'm just starting out but struggling with a lot (baked first 3 in last couple days ago & 2 more in fridge waitiing to go in oven). It just seems so heavy/dry & not much in the way of air bubbles & the dough is not exactly stretchy like Johns when i work with it! Wish i knew what I'm doing wrong! Any tips plz?

"more than horrible" lmao it ain't much but its honest work!

@@shivamanand6112 😭😭😭 Trust me before this video it was BAD

It's not hard. He went over basically everything at the beginning.

Huh? Sourdough starter is literally just flour and water 🤣🤣🤣🤣🤣🤣🤣🤣

@@veggigoddess no yeast??

@@nadiamillones9979 No yeast. How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten ! Good luck my friend!

How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten. My starter that I use now is about 2 months old.

This is SO easy! Just mix some dough together - flour, sugar, rain water or bottled water - and cover it (like Tupperware) and just let it sit somewhere warm (not hot). If you have pancake batter, just add a little more flour till it's thicker like regular dough. Yeast is optional, but no more than a pinch if you're just doing a starter, because the dough will make its own form of yeast as it ferments into sourdough starter. Then when you go to use it, only use a golf ball-size and add that to the rest of the fresh bread dough. And to feed it, all you have to do is pull a golf ball-sized piece of fresh made bread dough and add it to the sourdough starter container. It will mix itself in. Once it sets into sourdough starter, you can keep it dormant in the fridge, then do what he did and take it out to sit on the counter the night before you need it.

We are on the same page!!!

😁

Me too, I was thinking about sourdough bread yesterday and today I found his video.

I would love to see a sourdough stater also!

It's so easy. When I started mine, I followed King Arthur Baking recipe. 113g flour and 113g water, warmed. Mix and place in a container large enough that will allow it to expand at least 3x its size if not larger when active. You want a container with a lid, but not a tight lid, something that rests on top. Every 12 hours, remove 113g starter and to that add 113g flour and 113g warm water. When it gets really active, you can cut down on how much starter you're making so you're not throwing out too much. There are a lot of sourdough starter discard recipes out there, but only so much time to bake. You do want to make sure you're leaving yourself enough to make anew. Also when it's finally active and smells really good, you can refrigerate it. Taking it out weekly to refresh or every 2 weeks. Making the starter you always want warm water. Never chlorinated water, so if you have chlorinated water, never bake bread, any kind of bread, with that water. Use bottled water. We have an RO system, so I use RO water. If it's been in the fridge, leave it on the counter till you see it's starting to bubble and do its thing. Then put it back in the fridge. I use Essos glass jars with a wooden lid for my starter. Found on Amazon. The 1 quart wasn't large enough, it always overflowed, so I bought the next size. I mix mine up in a mixing bowl and transfer it to the glass container. For me, it's a lot easier to measure this way. In your starter, NEVER add packaged yeast. Sourdough is based on wild yeast it's finding in the air, not packaged yeast that's added to it. Hope this helps. 😊

Can I put brown flour?

I had been struggling with sourdough: granted, my starter wasn't as mature as it could have been but it was far from the only issue. The first time I made an almost perfect loaf was when I followed this video to the letter. I say "almost" because it burned just a smidge on the bottom: too brown and thick, but not inedible by any means. John doesn't mention here that you need to adjust your shelf so the LOAF, not the Dutch oven, is in the exact middle of the oven, and turn off the convection function if you can. Those two tweaks fixed the overcooked bottom. Other than that, once your starter is mature (cannot stress that enough), this video WILL give you perfect sourdough.

Sounds like my kinda baking. Please share the recipe!

@Camille Demarais sure! I hope John doesn't mind... 240g ripe sourdough starter 360g all-purpose flour 1 1/2 tsp salt 2 tbsp granulated sugar 334g water (doesn't matter temp because it's going straight into the fridge) You can use 1 tsp yeast if you don't want to wait a long time for the rise in the morning. Mix everything up in a bowl, cover, and refrigerate until the morning. I take it out at about 7 and it's risen and ready to go by 10-10:30. Oven at 425°. Grease with butter an 8 1/2 x 4 1/2 inch bread pan AND a mini loaf pan. It doesn't work in a 9x5 pan for some reason. I couldn't get the inside to cook all the through. At least I didn't have luck. The dough is a loose dough, much like some of the artisan bread doughs that sit out overnight, so don't worry about that. I best guess how much goes into each pan, let rise on the counter for another 10-20 minutes. Mine take 20. Sometimes they don't do anything at this time. Put the pans in your oven for 15 minutes. After 15 minutes, lower the temp to 375° and bake the smaller loaf for another 17 minutes, the larger loaf stays in for 3 minutes longer. In my oven, to reach an internal temp of 200°, this is how long it takes. Remember, every oven is different! Turn out onto a cooling rack and let cool. Enjoy, because it's delicious!

@@luv2garden132 Thanks so much!

@Camille Demarais You're welcome!

Hi can you please send me your step by step recipe please thank you

Thank you sooooo much!!!

Sooooo Glad you like them!

Ikr

Same…

🙋 me too!

Same here!!!!

YESS I was thinking of sourdough as well

I take 60grams lukewarm water and 60grams flour (30g rye flour and spelt flour, but don’t use bleached or whole grain) If the weather is very cold then you could also add a tiiiiny knife tip of honey into the mix. The lid of the jar should sit loosely on top. On the next day, don’t add anything to it, but you could mix it with a clean spoon. Then, everyday you will remove half of the mix and replace it with a fresh mixture of water and flour (half rye half spelt or whatever you want to use). For me, it takes more than a week until it becomes really bubbly, and on day 3/4 it will smell horrible. But when it is done it just smells like pizza dough. Also, remember to move it to a clean jar every once in a while. Otherwise, mold could develop on the lid

you can use two baking trays with two of your oven racks. the top rack should have the sourdough loaf and the bottom rack should have water. what you want to do is have the oven at 500°F and introduce some steam once the dough goes into the oven. the steam helps the dough rise. it's a lot easier with the dutch oven though, highly recommend getting one.