I love this so much. She picks her sourdough up like it’s an unexpecting cat.

Idk how or why you're in my feed but I'm glad you are! I've been meaning to make a sour dough starter.

Here’s me, folding six times and taking care of my starter as though it were my fifth child and I still get at least one failed loaf per week.

Agreed! I skip steps too and my sour dough bread comes out fine. I'm hooked on your videos. Thanks for sharing 👍

I love people like you. You and The Gabled Home keep sourdoughing so simple and no rules!! This process can get way too complicated for no reason.

You should try a traditionally made loaf next to one of yours, just to see if there’s any discernible difference!

Thank you for this. You’ve given me confidence to rejoice in my much simpler, pared down sourdough routine. (Which I was already doing but didn’t want to tell anyone). It takes, little time, is ready when I am and produces great bread. I don’t measure, fuss or discard. Luckily I do get to make naan bread,crumpets, artisan loaves and any sort of sweet or savoury bread I have a fancy for. Minimalism at its best!

Love your clips. I didn't understand the last thing you mentioned before ever. "I never do ____ ever".

I recently starting skipping autolyze and folds and preshaping and it's given me finally good loaves as opposed to when I was doing all that stuff 🤷🤷

I think something to keep in mind is that Mary lives in Australia which is like the perfect environment to make sourdough bread in. Sourdough will vary based on your geographical region and the season.

Meanwhile I have to follow 47 steps and then if I even look at my dough the wrong way it comes out looking like a flat brick.

All well and done. I would like to see a picture of the results without folds and kneads!

You look like a Disney princess, so happy baking!

Baker here. The reason you form the bread is to apply a even shape for even proofing. If ensures control, even shapes and weight means that once you shape the bread you can procces a entire batch at the same time. Sourdough is different as you want the bread to bake wildly. Shaping it can be done but with the 'wild' baking propperties of sourdough its common here to make rough cuts on the surface to get that rough and thick crustations alot of people like.

Well i like being hands on with my sd! I left my starter for a month when i was away in the fridge then took it out yesterday. Fed it twice, nice and bubbly this morning. Chose 2 parts wholemeal bread flour. Autolysed it, did 2 stretch-folds, needed to add more water as it was a bit dry kneaded it in, then more stretch-folds, each time rested in the oven with just the light on (its cold here), final stretch-folds and shapes about 3 times (!) It at least doubled, left it in the fridge overnight in banneton and will bake tomorrow. A challenge with so much wholemeal flour but i think you develop a relationship with your dough and learn to 'read' it and instinctively know what it needs. Im still learning. I think this loaf will be my best yet.

This totally changed my way of making sourdough and also enjoying my life!! I watched months ago

I love to kneed my sourdough twice. It’s so fun and the roundness is insane. To each their own. Love all the pretty loaves

I tried, just throwing it in a loaf pan and putting a slit on it and it came out beautiful. No, it did not look like a traditional sourdough loaf, but it was very very delicious, rose up nicely, and was a wonderful loaf of bread. I also make traditional sourdough in the traditional shape, because I like to have that crust. But sourdough is just what everyone used years ago because they didn’t have store bought yeast so you can use any method you want to make any kind of loaf you like with your wild yeast.

I can believe this, because I do what I feel is a pretty lazy sourdough, and consistently have great results to the point of having many requests for it per week by family, neighbors, my husband’s coworkers… etc. I almost always use discard from starter that’s fed once or twice per week depending on how much baking I do, and is kept in the fridge. It’s a huge jar with about 600 grams of starter. I never autolyse, only 3 sets of folds 15 minutes apart, and sometimes let my dough cold ferment for up to 4 days. I use a standard bread loaf pan, and after scoring, it’s baked at 425 for 45 minutes. It’s the best sourdough I’ve ever had, and since others have told me the same thing, I guess I’m doing something right. 🤷🏻‍♀️

Ugh, she’s so cute.

I did only one set of folds and the dough was stiffer because I had added flour (I didn’t know it was supposed to be quite wet). Then I let it rise in a 64F room overnight with a tea towel over it. The top dried out a bit. It didn‘t quite double. Then I halved it, refrigerating it all day. It then was formed into rolls and almost doubled after 2-1/2 hrs. I scored them then baked the rolls n a 400F oven. Sooo good! The rolls were a bit small and a lot chewy and DELICIOUS. My first sourdough starter, my first sourdough starter bread, and my first no knead dough; I used only unbleached all purpose flour and water , starter, and salt.

This is grand. Did commercial sourdough production and this is exactly what I wanted it to be. Same conclusion, love it.

After 2 years baking I totally agree. Diffefence between most complicated methods and most simple it is so small

Same I use the cheap normal all purpose flour and keep the starter in the fridge. I don't do cold fermentation either and the bread turns nice and good looking. I'm no expert though 😅

Yes, the better you become at baking sourdough the more you realize the only thing that matters is knowing when your dough is done rising.

I'm so glad that your content slipped into my feed! I have been following another content creators method and have done everything to the letter of her instructions and failed to get the results. So hearing you say you have your own process and comments here also say that means I should try my own process.

Hi. I autolyze my whole wheat dough for about 2 hours. Then just do 2 stretches and folds. The 2nd stretch and fold and shaping is done simultaneously. Then I let it proof for about 1 hour and bake it. Sometimes i skip stretches and folds. No kneading but some good mixing with a long handled wooden spatula.

The wonderful thing about sourdough is how different bakers make it work for them. If some want to autolyse, fold and pre-shape, great. If others are satisfied with their results after skipping steps, good for them too!

I use your recipe! And for the first time we eat tasty and perfect sauer dough bread

I mean.. I appreciate the spirit of what you're describing but I don't feel like it's the best advice. It seems there's a lot of newer bakers here, and so to advocate for skipping (usually) pretty crucial steps probably isn't great..? I imagine people might be thinking "I don't understand why I should do folds so can I just not..?", but it's only in understanding the processes can you then know if or when you can take any shortcuts. Sorry to say, but sourdough isn't the easiest thing to pickup. Getting consistent results takes some practice and research.

Sourdough is very forgiving

I love how much you love bread. Love seeing these shorts on my feed

KZfaq rec rly be comforting me rn fr 😅😅 i tried to do more complex steps of bread making and i swear everything has been going wrong at every steps (ive always done it the more simple way and its alwyas came out great, i just wanted to try something new)

I agree... with the simplification! It's a big journey to discover that. ❤

Yep, exactly the process I went through. I feed the starter once a week. Make the dough, let it rise twice and bake. So easy

I don’t follow all the step either and mine comes out so delicious. I’m glad there are others simplifying the process.😊

I’ve been watching a million sourdough videos and shorts on all platforms and everyone seems to be doing it the exact same way. I’ve been wondering about skipping steps and simplifying it, also not making round loaves. This video gives me the strength to try. 😊

As long as you have a strong starter and you’ve fermented just right, your bread will be fine. It’s getting the starter right and the bulk fermentation times right that’s the hardest

Your hair is so cute!

My starter always stays in my fridge. I also never score my bread. It always comes out like a beautiful piece of art.

The bread looks delicious and the Baker looks beautiful too🤩

I watched this video and only registered the brightness and joy in your eyes . Going to watch it again now to find out what it is about . ❤️

I don’t even like sour dough but somehow I’m addicted to your videos and now want to make sourdough even though I know I won’t eat it

Why would anybody want to skip the folds! It's the best part lol

same!!! I sort of poke at it over a 24 hour period then let it hang out and then bake

It's seriously not necessary to do all the hyped up steps you see from big name influences. They just want to make their content look seem more interesting or relevant. Sourdough is simple. Thanks for this vid!

Oh my gosh I love sourdough bread! Please, could you do a tutorial?

Just skipped most of the folding today because I didn't have time. My starter was out and busting at the seems so Im excited for the results. All did was shape and drop in the banneton after I realized I forgot to fold it earlier. :-)

I like the way you say "skip" ❤😂

I kept thinking whats Saudi bread then read the title and realised shes saying sourdough bread 😂

So encouraging!!

I will have to try to make it one day soon.

I think too many people purposely over complicate things to try and make them look more skilful in some way. I was a chef for 24 years, in professional kitchens it’s all about getting the very best quality as simply as possible.

What’s she say at the end? Thanks!

Do you have a video on how you make bread?? I'd love to skip folds!

Hi! I have been loving your videos! I also love baking bread but have never made sourdough and you have inspired me to do so! Where do you buy your bread baskets?😊

Please tell me how you do it. Start to finish. Thank you

I still fold the dough but not crazy like some people,,, Like just a few times to help the gluten build a nice crust. I still do autolyse for like 30 min, I think it helps take out the lumps. other than that,, Its all I do, oh and I like Semolina on the bottom, It helps with the sticking

Could you please, please, pretty please post your sourdough starter recipe!🙏 Mine keeps flopping😭

Your hair looks amazing in every single video!

My sourdough is so viscous and sticky that it couldnt even be formed into a proper loaf, I just put it in a cake mold and it tastes great regardless

I use fresh ground hard white wheat berries for my flour plus each cup gets 1 TBSP vital wheat gluten. I am going to sift out the outer bran though as it actually slices the dough up! Finally got a Dutch oven and often use a bread machine to do the mix, knead, rest & first rise. Then fold shape and long cool ferment overnight in fridge. Think next time I may use half bread flour. Just to see. Not super successful thus far so may also do a loaf from bread flour only to compare. Thanks!

I keep my starter in the fridge and have gone as far as 10 days without feeding and still my bread turns out great

Omg! Thank you!

Me too - it's been going on since ancient Egypt, do we think they had, fridges, thermometers etc etc. It the most forgiving process, the bacteria know how...

In the old days people made the best sourdough breads and they didn't do all sorts of steps.. they just fitted it in between the other chores in the home .. so this totally make sense .

Your loaves are beautiful youre beautiful u have a warm spirit and u just got a new suscriber

Can you show how you do it in a full video? I need simple and want good bread. Thanks 😊 your bread is beautiful.

I make some amazing lazy bread sometimes ❤

We need to see some final results after baking

Here’s my hot take: people have been baking sourdough bread for ~10,000 years. How complicated do you think it needs to actually be?

Well no one else uses the “yolked” grains whole like you do! That probably makes a difference

Beautiful ❤

And two years of it making sourdough, I've made so many basic mistakes and guess what? The bread has always come out good in the end so I'm beginning to think it's a little bit bulletproof. Good on you for not projecting perfection. Thanks

For sourdough bread I don't do any stretch and fold or autolyse. It isn't needed if you have a stand mixer and a scale. Throw the ingredients in a bowl to the gram, run the stand mixer for 6-8 minutes, cover and let rise. I do put the dough in the fridge for a cold proof and unless you're using a bread pan you want to shape the dough too to make it rise higher. Autolyse is needed for very high hydration dough. High hydration increases the crumb size, which is nice if you want that, but I prioritize flavor not huge holes. I don't want butter falling through the bread. Stretch and fold is necessary if you don't kneed the dough much or have a stand mixer to knead it. It's just more kneading and isn't necessary if you use a machine. I do bulk ferment at room temperature because my fridge is too cold to ferment my dough fully, but I do have a dry age rig I could instead use if I wanted to skip this step.

Can you send me one in cali please? Your bread is definitely just better than all i’ve seen here

This girl needs to EAT some of that bread!

Cute & lovely 😍 👌

Man idk how I follow every step and still end up with a dense Frisbee of a loaf. Or if it does rise a good amount its still dense on the inside (no nice air pockets and bubbles). How do you get your dough to not be so sticky, you picked that huge one up and plopped it on the table no problem! Mine are always soooo sticky its almost impossible to work with! I'm in the Caribbean so I'm starting to wonder if the time tables I'm following just don't work with how hot it is all day/night- but I always seem to find my dough doesn't double in size as fast as the instructions which I would think would be the opposite thanks to the constant 85+°F heat

Good

I want that benchtop!!

Follow the rules. Religiously. Until you don’t have to anymore. Eventually you’ll get the instinct and contextual experience to break them effectively.

Sour dough bread is so good

Must stretch, fold and knead the dough in order to develop the elasticity of the gluten. Don’t do short cuts 👎🏽

it all starts with....a very strong starter

Can you do dark rye bread?

Once you mix water, flour, salt & yeast babe you'll get there even if you do nothing or know nothing, however the result depends much on the consumer/eater's preference

Sourdough starter is so hardy, really. I watch another channel called culinary exploration and he put his starter in the fridge for 50 days, I fed. Then he fed it and made a loaf and it was fine! I am going to try my normal sourdough recipe but without the folds. Just going to let the baby ferment

Love

You’re absolutely adorable. What are those baskets? Are you able to bake your bread in them or are they just for rising? Thanks!

How would we know whether it turns out as well or not? You don’t show the final product 🤷🏻‍♀️

What are these pots you put the bread in? Are they specific to sourdough?

Hi when is it a good time to freeze the dough for mainly pizza. Before allowing refrigeration overnight or before?

Where did you get those baskets from?

After watching your videos I’ve started making my own sourdough starter, it’s almost ready to be made into bread but I’m wondering what if your ratio of starter to flour?

I'm glad you support the notion that there's more than one way to skin a cat. I make my bread my way, It's not like anyone else I've seen. I've spent years experimenting and just figured out what works for me. It addresses the issues that kept me away from breadmaking for decades, primarily, that I can do it without making a big mess. I've figured out how to make my bread in a bowl. The only time it comes out of the bowl is to get shaped and thrown in a bread pan (or a banneton). No kneading. I love autolyse. But I've also figured out how to work the dough with without having to spend 30 minutes at the sink getting dough out of every nook and cranny. And finally, I've figured out how to do it such that I can be lazy and not have to measure anything. I eye everything and, unless I over-ferment (happens. I get distracted sometimes and forget.), I get a pretty consistent loaf that I'm super-happy with. Glad there are so many ways to do it.

♡ your shirt

The problem with keeping starter in the fridge is that I like a very active starter. I do a few folds but only really to pop huge bubbles.

Do you have one video that explains the whole process from the beginning

I guess you use a perfect flour for your sourdough, in my country is so hard to find good flour, so we do have to work a lot our dough in order to get good results