🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread
@cindyprickett71859 сағат бұрын
Good morning Gluten Morgan. I wanted to share that I have just recently discovered you! You make baking artisan and sourdough breads fun and give great instructions and information! So happy to have found you! Just wanted to share with you that I used your recipe above to create my first Fresh Milled 100% whole wheat sourdough bread! It came out beautiful! Good oven spring for 100% WW and actually formed a nice ear!! My started was 12 days old and I wanted to test it out!! Thank you so much for your vlog! Tried to attach a pic for you but YT will not allow it. 🥰
@ninairena193 Жыл бұрын
Oh your wonderfully humorous approach to your work makes me want to bake like you straight away. Thanks so much for sharing :)
@michaelminton1208 Жыл бұрын
I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy. 😎👍
@SusanPetty738 ай бұрын
I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.
@PilotGoku Жыл бұрын
Absolutely fantastic video. Great personality, great instructions
@irenamagdalena68072 жыл бұрын
Thank you, I like your simple and light explanations. Shared on my FB ❣️
@maryjocunningham89264 ай бұрын
Thank you much I have been struggling but now you have given me confidence on how to make my sourdough bread. Thank you so much may God bless you
@juanfabregat73199 ай бұрын
Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.
@donblevins1181 Жыл бұрын
sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.
@linamartinez325610 ай бұрын
Love your tutoring Learning from you alot!!! And like your sense of humor!!!
@carrysanta6934 Жыл бұрын
Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!
@barrychambers40472 жыл бұрын
Very well done! Great tutorial, too!
@glutenmorgentven2 жыл бұрын
Thank you Barry!
@acpliego Жыл бұрын
Great recipe! Apoyo desde México... llevo 3 meses haciendo pan gracias a ti. Como este video es en inglés: Thank you, you're the best baking teacher.
@davidfain1454 Жыл бұрын
I agree! Muchas Gracias Gluten Morgan, muy amable!
@blackglama1 Жыл бұрын
You make it look so easy . Love sourdough bread , some day I’ll try it. Thank you.
@collinsjohnson89647 ай бұрын
You’ve said it all,I love sourdough bread too seems we have that in common 😊😊
@noelle37436 ай бұрын
Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏
@cougar19558 ай бұрын
When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?
@LisaBell6 ай бұрын
New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.
@ferolitofamilyrecipes9422 Жыл бұрын
I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah
@LaLiLuLeLoMkII Жыл бұрын
When it comes to baking it's very important to use Metrics, including fluids like Water. Always use Grams.
@DragonPilot10 ай бұрын
I invested in a nice kitchen scale, OSO. Makes a big difference for me measuring in grams.
@patrickstanley8655 Жыл бұрын
just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better
@DianeHoover-nt6np Жыл бұрын
What app?
@edithgravel9029 Жыл бұрын
Thank you so much fo this easy to follow tutorial on how to make a sourdough bread. Your bread is so beautiful. Could you give the timeline from the moment the starter is getting ready to be used up to the baking of the bread? Thanks a lot.
@michaeldavis4746 Жыл бұрын
You will have to let TIME be your friend when making Sourdough bread. Please watch and listen to him and you'll have the best bread ever.
@JojoLobello5 ай бұрын
First day of starter😁 I'm optimistic ! Thank you
@saskiaguy1940 Жыл бұрын
LOVE your kitchen! 👌🏼
@victorbraga980111 ай бұрын
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
@kenromero9236 Жыл бұрын
Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.
@elhamelliethy137110 ай бұрын
Fantastic video , thank you morgan from Egypt 🌺
@libbyjensen18585 ай бұрын
That is a gorgeous loaf of bread.
@tamarawatanabe35559 ай бұрын
This video is so helpful! !!Muchas gracias!! It would be so amazing if you woks do a video to show how you prepare boule for second fermentation. Or could you or someone direct me to a video on how to prepare a boule for the banneton for second fermentation? Thank you!!
@marianorthover1193 Жыл бұрын
Great video. I want to try this.
@shericreates Жыл бұрын
I have no idea what I did. My first starter looked like yours. Bubbled over and I was so excited. Made three loaves and my son in law said it was the best he ever had! Now that was a compliment!. I put the starter in the fridge. Took it out a couple days later, let it come to room temp, used some, fed it and I can't for the life of me get it to do what it did before. I can get it to double in size but the bubbles are not there. Not like before. I am so happy to find your channel. Try try again.
@desireeretiree11 ай бұрын
If it's doubling in size, that sounds good. Maybe you are letting it go too long between feeds? Temperature and lots of other variables can come in to it too.. different flour, quality of flour, older flour.. all sorts. This is why it's an addiction, you just never know, .....until you are really really an old hand. I am not there yet, lol !! All I can recommend is, refresh the starter at least once daily and keep it out of the fridge. Just keep a little out , so you don't waste flour etc... I find that works best.
@victorbraga980111 ай бұрын
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
@a.f.stevens7 ай бұрын
@@victorbraga9801interesting, I noticed the opposite personally! I've beenf using a stiff starter with ratio 1:2:3 (1 starter, 2 water, 3 flour) and noticed a very strong sour smell every time I feed it as well as at it's peak. It easily doubled in size every day. However, just last night I converted the stiff starter to a liquid starter and a very short time later I could smell the lactic acid bacteria multiplying! It's less bubbly, but still there. The smell is much more pleasant, but still quite strong, to my surprise.
@shericreates6 ай бұрын
@@a.f.stevensI’m finding out it’s a big science project. But I’m finally getting the hang of it. I have been basically doing starter, even only about two tablespoons, 50 grams water, 50 grams flour. But depends on what the recipe calls for. I think I am going to try to dehydrate some starter as well. I need to loose some weight! 😂
@holgerbehrendt9685 Жыл бұрын
Sehr gut gemacht Gluten. Prima. Das werde ich im Topf und auf dem Pizzastein Nachmachen. Mal sehen ob da Untetschiede sind. Ich bin begeistert.
@jasonswain7083 Жыл бұрын
I cooked the baguette recipe and it was magnificent thanks
@1shoedog17 ай бұрын
Gluten thank you! I'm going to try.
@MrEverson76 ай бұрын
Tks a lot for the tips! Pretty handy, indeed!
@archanadas72922 жыл бұрын
Lovely ! U r a genius !
@menakhoja2962 Жыл бұрын
Hello where did you buy your cast iron pan from? Thank you!
@thatmarionchickonyoutube75452 жыл бұрын
New subscriber and very new to making sour dough starter and bread, your video has helped!
@iyedbennour83247 ай бұрын
Beautiful 😍 this video brings joy
@mholzer54 Жыл бұрын
I have never had a starter come out nice until I watched your videos. I just started watching so I may have missed your showing how to make and maintain starter, but when I saw your jar overflowing into a dish, I knew I was on the right track. I did the same trick out of my own creativity. I have been caring for this batch of starter for 2 weeks, and not knowing if the aroma is correct, I think it is, so I am letting my first "Gluten Morgen recipe rise. So, I am going to try one without the cast iron Dutch oven. Now for my question: Can I bake it without the cast iron? I was thinking I could use one of my lidded pots (these are ok for use in the oven) in the mean time. Think? Thanks!
@jasonswain7083 Жыл бұрын
Just put a river stone in metal dish pre heat it for half an hour or so then when you put your bread in the oven pour half a cup of hot water into the dish it will create steam and wonderful oven spring
@SH-jg5zq2 жыл бұрын
Thanks! 🌹🌹🌹
@Marco-ho3cy4 ай бұрын
thank you gluten morgen! easy recipe for begginers like me 🤣
@peterwidmann6294 Жыл бұрын
Very good lesson in baking good sourdough bread. Just one question: did you also preheat your cast iron pan, or do you put the dough into the cold pan? And do you put the dough directly from the fridge into the pan? Thanks in advance and I just can't wait for your next video!
@JurcLe Жыл бұрын
Yes to both
@peterwidmann6294 Жыл бұрын
@@JurcLe Thank you very much for the information 🙂
@acpliego Жыл бұрын
Yes he does, both.
@danielenetzel42499 ай бұрын
I watched and followed your video to make my very first sourdough starter! question: after it starts to ferment, says day 7... do I store it in the fridge and keep on feeding, or it can just sit on the pantry having regular feedings... won't it go bad?
@Bassbarbie7 ай бұрын
On his other video, he said to keep it in the fridge when ready and feed every 2 to 3 days.
@bangnhifamily6897 Жыл бұрын
Thanks for sharing! Perfect video!!!
@ColleenScatena69 Жыл бұрын
There are a few new videos that make bread with unfed starter I actually made beautiful bread with that recepie.
@mholzer54 Жыл бұрын
Why can't we add the salt into the dry flour? I keep forgetting to add it. Does salt in the flour cause any negative issues?
@annejetbouwman67946 ай бұрын
Salt slows the fermentation process down... That's why it's better to add it afterwards (I think) ☺️
@lindamccollum9222 Жыл бұрын
Hello. I just finished watching your hand kneading vs machine kneading. Wonderful. What makes your videos fun to watch is your sense of humor. I do have a question and the answer is probably obvious but. Here goes. Why does my dough flatten when I slice it before baking? Too much air. Yes. Not kneaded enough? Whoops another question. I’ve made starter using flour water yeast and sugar. Let it sit on counter to ferment overnight and then place in refrigerator. However it doesn’t taste sour. I realize it’s new and not aged but. Any answers I get I’ll be grateful. Thank you
@DragonPilot10 ай бұрын
Using yeast and sugar won't give you true sourdough. Gotta make a true sourdough starter.
@natalialopes719 Жыл бұрын
Gorgeous bread
@kathyrobins3524 Жыл бұрын
I’m also really enjoying your videos! I’m transitioning to fresh milled flour and finding it difficult. Can you do a video on tips for fresh milled flour? I need help! Thx
@donforbus28264 ай бұрын
Great video, thank you.🍞
@pamandrzejak1143Ай бұрын
This guy won’t answer any questions so let me say this: his dough looks perfect and fluid after autolyse, yours may never look like this. Also eyeballing my starter feeding resulted in me having an acidic starter. I remedied that by 1:5:5 feedings from peak to peak for a week now. Weighed! Now I do 1:2:2 from peak to peak or if I miss peak, then every 12 hours.
@saleemsiddiquiuk Жыл бұрын
Excellent thank you so much
@carolynmontgomery781510 ай бұрын
Beautiful!
@AhavNYC Жыл бұрын
Thank you for a very informative video. For a bigger crumb, may I suggest not using semolina flour in your recipe. It has no gluten and leads to a slightly denser crumb. Anyway, Bravo!
@artkeepsave72067 ай бұрын
Happy and Healthy New Year 🍾🥂🎇🍀, Sir. I just started the sourdough journey. I know it’s not as easy, but I would really like to only use Einkorn whole wheat flour - can you perhaps make a video on that? Thank you 😊
@alimitchell5346 Жыл бұрын
Superb 👍🏴
@arjanmeijer1569 сағат бұрын
I followed your recipe precisely but it seems the hydration is higher, the dough is to bloby, almost unworkable. What can be wrong? Could it be that we have different type of flower?
@cliffcooper83325 ай бұрын
I said I would follow up after I was done making my bread and I have to say it turned out really good look just like the one that was in the video the bottom was a little bit hard. Not sure if that’s normal or if there’s a way to change th 0:05 at if I was able to attach a picture, I would thanks for the video.
@elisagalery1598 Жыл бұрын
Why do you use semolina? I usually use whole wheat flour. Thanks
@user-lr3bf3nu6y7 ай бұрын
I love this recipe, but with the semolina I don’t seem to have strength in dough walls compared to all bread flour or rye. How can I strengthen the dough?
@marktank762324 күн бұрын
My sourdough had been fed for a couple of days and was always doubling in size within a few hours. I mix the dough according to your list, but it is so goopy. There seems to be gluten as it stretches, but it is not smooth after a few hours, and there is no body to it.
@danielneeb23484 ай бұрын
What do I do wrong if my dough is still sticky after bulk fermentation? The one in the video doesn't seem to be sticky at all...
@marieflaca Жыл бұрын
Hello where can we buy you cast iron to bake the bread ?? Thank you 🙏
@DragonPilot10 ай бұрын
Check out the Lodge brand of cast iron.
@debbieventimiglia2216Ай бұрын
Can you plz spell the ( Reuben?) method..where you mix salt in with your hand hooked, kneading it in?
@goattactics Жыл бұрын
What benefit does the semolina give to the bread?
@enachegosa6163 Жыл бұрын
The bread become more crispy.
@saleemsiddiquiuk Жыл бұрын
Semolina developments which give breads rise and shape. semolina also a good ingredient doughs from sticking
@drdecco110 ай бұрын
Is that a fine or coarse semolina?
@bakebite7374 Жыл бұрын
Good job chef... ❤❤
@sushmachowdhary787211 ай бұрын
Why not add a little suagar
@geraldhorst1 Жыл бұрын
Thank you for sharing. I used full corn flour. Did not work well. Water separated from flour. Why I don't know
@user-je6bv9sq5n Жыл бұрын
Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας
@Agitated_Hamster7 ай бұрын
What if based on time, we can’t have it sit over night… can we get away with a shorter amount of time in the frig?
@LYNNSTER1971 Жыл бұрын
Morgen, do you do tasting/texture tests on the bread videos as well? What are the characteristics of superior taste & texture to look for?
@glutenmorgentven Жыл бұрын
I´ll do one in Paris soon!
@eocapone2 ай бұрын
Silly question. The sour dough starter is what you call masa madre in spanish or is a different thing?
@pamandrzejak1143Ай бұрын
My dough never comes together after autolysis. It’s very slack and sticky even after stretch and folds and it doesn’t rise. What is the problem? My starter? Help.
@pamandrzejak1143Ай бұрын
Starter too acidic probably. There are many articles on how to fix it I fixed mine with two 1:5:5 feedings with bread/whole wheat/rye flour blend. But read up on if.
@illeanaramirez6964 Жыл бұрын
Excellent videos, I have learned a lot from them. One question, If I want to get two loaves I just duplicate the recipe as it is? When is the time to add some caraway seeds that I like, when I add the salt after the autolysis? Thank you from Costa Rica
@debbiepowers474311 ай бұрын
Add when folding. If you stretch snd fold 4 times, add during 2nd stretch and fold.
@chimbocalbos76613 күн бұрын
Can yeast be the leavening in making sourdough bread?
@indiglofish6159 күн бұрын
Does he preheat the cast iron also?
@marcostrydom59072 ай бұрын
who's reflection was in the oven door?
@cliffcooper83325 ай бұрын
6:04 I appreciate your directions on making your sourdough bread, but I have to say there’s so many things that you’ve left off I’m new to this, so I wanted to try and follow your recipe but you’re not saying anything at all about if things aren’t going the right way and what you do if that’s the case because my dough doesn’t look anything like yours, my portions looks bigger, and the textures different. I’ve had to add more flour to get it like what I’m seeing in the video my sourdough was active very active and I followed all the other ingredients in your recipe. I’m just at the rising point when I’m completed the bread I will make comments and see how it turns out. Thanks.
@khodayehrangekaman315 Жыл бұрын
I realy ❤ the way you teach , you are indeed AWESOME 🫶 🫶 🫶 👌🙏 👍🙌
@barbaracarter44018 ай бұрын
curious...Why do you add Semolina flour to this recipe
@gastro_Den Жыл бұрын
first of all, thanks a lot for nice explanation and demonstration! now I know more about gluten and dough. I've made a bread with this recipe using poolish instead of sourdough, the result was not bad for the 1st time, but I've noticed the dough was very runny, so I calculated the amount of all water, it was 77% to the all flour, isn't it too much? (as I understand, the ratio flour/water in sourdough starter and poolish is the same 50/50). thank you for the answer.
@DragonPilot10 ай бұрын
I calculated 380g/506g = 0.75 x 100 = 75%...so yeah...I'm going to try this without the semolina (506g total of white flour) and reduce the water to about 354g (70%) and see how that works out.
@dannshapiro12018 ай бұрын
All the sourdough sites I visit use all the water - including that from the starter and all the flour - from the starter. That would be: Flour 430+76+50(starter @ 100%) for a total flour of 556g and for the water it would be 380+50 for 430ml. Then, 430/556 for a bread hydration of 77%. Not sure how Gluten arrived at 70%. His bread does look like it is a 70% hydration, but the numbers he provides do not arrive at 70%.@@DragonPilot
@forus6813 Жыл бұрын
bagaimana cara memakannya?
@viveksfoodaffair594711 ай бұрын
What if we don't have cast iron pan at home
@edelweissp195 ай бұрын
Why is your starter so active? Mine is not like that at all
@user-qz2vu2wy6b10 ай бұрын
M. Morgen, Is it possibleto make 100% rye bread with many holes inside? (I failed so many times) if possible, could ypu teach me ingredients and their quantity respectively. Many thanks in advance.
@CARLOSTREUIL Жыл бұрын
Thank you for the video. It was very informative. One question: Do you heat the cast iron container before you add the bread?
@triciaforsting364811 ай бұрын
He said when putting loaf in “already preheated cast iron pan-very hot”
@wmcompra5 ай бұрын
Hi @glutemorgen. I baked my first sourdough bread and it was somewhat failure. It did not rise on no holes inside the bread.😢😢😢
@wmcompra5 ай бұрын
kzfaq.infoLKYJ7eDRi-M?si=S2Nhv2qXK4yYxq1e
@janejay5524 Жыл бұрын
What do you line your proofing basket with? Looks like a shower cap
@joeb4142 Жыл бұрын
Yes, that’s what it is.
@glutenmorgentven Жыл бұрын
hahaha you´re right!
@gcegubbels4734 Жыл бұрын
Jou are the best to leuren me ❤
@petersmith56887 ай бұрын
It's not start to finish is it? How do you make sour dough starter. Does it just appear?
@galinarou Жыл бұрын
How many inches is the bread basket used in the video?
@marieflaca Жыл бұрын
Hello..i make my bread with poolish..did you try it ??? would love to have your input..thank you..
@bjbj7603 Жыл бұрын
What does the semolina do for the dough i know it doesn’t stick when shape the taste?
@margaretpoh9952 жыл бұрын
Can I substitute Semolina. And how much bread flour to substitute.,
@beckyraver79595 ай бұрын
❤ I can't help but notice, gluten Morgan is not wearing a ring ❤
@joaruss Жыл бұрын
What do you do with all that extra bubbly extra starter?
@06keziah Жыл бұрын
Can i use all purposed flour if i dont have semolina?
@malborskijarek Жыл бұрын
what size are your wooden bread pans
@amcdonal86VT Жыл бұрын
Do you let the dough get up to room temp before baking when doing cold fermentation?
@DragonPilot10 ай бұрын
He first heats up his Dutch oven then pops the chilled loaf directly from the fridge to the oven.