Thank you for taking the mystery out of Sourdough bread! I've read & re-read articles about starters, they seem to want you to use vast amounts of flour (like entire bags each day), this looks simple, easy & something I can handle! I love to know that a professional's oven mitts look just like mine!! I hope you will continue making these videos, they are great.

Delicious 😋 Greetings from Scotland 🌻 Have a wonderful day everyone ❤️

“Any old bag that’s been lying around the house…” 😂😂😂. Love it

Can't thank you enough for your easy instructions on how to make a sour dough starter! After years of trying, your recipe was a total success!! Thanks so much Paul!!

Marvelous.... going to start my starter tomorrow and give this a bash, it looks fantastic, thanks Paul

Toate serialele tale sunt excelente. Mult succes. 😘😘

Keep up the good work Chef Paul.. 😇 GOD Bless You Chef. 🙏🏻😇

I totally trust Paul Hollywood on bread. 💯

Amazing would love to try it thanks

Wow, this I'm going to try! I'm glad I came across your video

Always helpful ! ❤

Thank you for making this easy I’m going to start my starter today 👍

I would love to try that bread made by Paul! I would watch him bake anything...don't care what it is. 😊

Thanks for explaining sour dough in simple terms. Here hoping it’ll work out better than my first attempt.

Thank you Paul, you made my first ever attempt to make sourdough bread seem easy 😊

Wow, Paul, you are my hero! Thank you for this video and explaining the method so clearly! I shall be giving this a go as soon as possible. Thank you x x x

Glad I found this video. I’ve followed your directions from your Bake book, but wasn’t sure what you meant when you described ‘begin to stretch the outside edge into the middle.’ Watching this tutorial helped and saved me from making a huge mess of what looks like a promising starter.

Good to see another video, Paul. Wish you did more, really enjoy them.

Trying this morning!

as always straightforward

Paul, big love! You are an amazing and a miraculous soul! Much love 🙏🙏🙏🙏

Got me baking again!

I love sourdough bread

Thanks for explaining how to make sourdough ❤ 4:16pm Italy

Thank you 🙏 that looks yummm 😋

An interesting video. It just goes to show that there are many ways of making sourdough bread and this one is quite different from others I have seen. I will try it and see how it works out.

I’m impressed that your mittens look used! And your kitchen looks like the average home!

I love watching this man baking. Seeing an expert do his thing is highly engaging

My now young adult son recently began making bread, with inconsistent results. I'm a very good cook, but a horrible baker! I just watched this video and sent it to my son. Waiting on the best sourdough bread yet. Thanks Paul!

Thank you so much for teaching us🙏🏻👍😍♥️

Look easy!❤

Amazingly simple directions, Efharisto Paul. Keep sharing

Paul you are so smart

Thank you so much for this start to finish recipe and tutorial. I've been wanting to learn how to bake this. It all seemed so daunting. UNTIL NOW.!!!!!❤😂

I love how you prepared the sourdough bread, I saw something new that I did not know, you put the flour with water beforehand, you left for a while, then you added the other ingredients. I also like your not very large but easy to use kitchen, they are all at hand, and within the range of the camera.. Brilliant. ❤️👏🌺🌺🌹🥰

Thanks .we keep one piece of dough in a container as yeast for our next bakery 2or3 days later the taste of this bread is different and good

We still waiting your amazing Monday-s videos!!!

Very nice

I've been using a method from the Brick House Bakery which involves a lot less mixing but does involve stretching the dough over a few hours. It also seems to work really well but I'm very keen to learn other methods. Your videos are fool proof and work every time. Thank you! @libbysloaves

Hello Paul from Brazil. I would like you to know that you inspired me to get started making in artisan sourdough bread and other sourdough delights. Thank you very much.

Uvjerljiv i profesionalan

Greetings from İstanbul ❤

Great thanks Paul

This reminds me of the Amish friendship dough recipe

I can listen to his voice for hours so in tocixacating

This is the first sourdough recipe I've seen that did not involve a proper shaping. Usually after the first rise (bulk fermentation) the dough is shaped tightly into either a batard or boule, then left to rise a 2nd time. This version is basically just bulk fermented, left in its somewhat natural shape and then baked.

Thank you for your guidance on this method I’m wondering whether you have any advice on using einkorn flour

Making bread has changed my life and I'm from Liverpool so that's difficult. Well maybe. The sourdough is just amazing. Can I ask #PauHollywood what Dutch Oven/ Casserole are you using?

Paaaul, where are your car videos on youtube??? Pleease man.. I watched the full series on Netflix, and it was amazing! I'm begging you to make more of these please! Thanks from Brazil 🇧🇷

Really looks like the fella from the Baking Show on Netflix. Has the same pleasant tone that makes you want to bake and bake a lot.

I have made my sourdough starter back in 2018 and still have it. The only difference is that before i put it in the fridge i caver it with flour as to prevent it from make that brown film on top..

THANK YOU, SO MUCH, MR. HOLLYWOOD !🌷😃🌷! YOU HAVE INSPIRED ME SO MUCH TO MAKE BREAD AND THE ALL NATURAL WAY. MY AUNT BARBARA USED TO MAKE A LOT OF THINGS, APPLE PIES, QUICHE, ETC. AND INCLUDING BREAD !! SHE DID IT ALL BY HAND, BUT AS SHE GOT OLDER, IT DID GET A LITTLE EXHAUSTING FOR HER AND SHE EVENTUALLY TURNED TO A BREAD MACHINE WHICH DID IT ALL .... (SHE IS NO LONGER WITH US, BUT I HAVE TO ASK MY COUSIN FOR SOME OF HER RECIPES) ... .... THE MIXING, KNEADING, AND RISING AND BAKING .... WOULD YOU RECOMMEND THIS METHOD AND YOUR RECIPE FOR THE SOUR DOUGH BREAD, USING YOUR OWN NATURAL YEAST, TO SOMEHOW CONVERT THIS RECIPE FOR A BREAD MACHINE ? ... IF SO, WHAT CHANGES WOULD YOU MAKE. I KNOW THE PURPOSE OF THIS IS TO DO EVERYTHING " BY HAND ", BUT MY AUNT STILL WANTED FRESH BREAD AND THE MACHINE MADE IT EASIER FOR HER.😌😋🌷💗🌹🙏🏻

Thanks

Здравей Пол, вие несте само пекар,но и много добър Учител продалжавай дани учите.

Big help, l'm off to do the last stage now that I've watched again ( and again 😅😅 )

Hi Paul, when you say a heavy bottomed dish would a Dutch oven do the trick? Thanks great videos. Bob…

Hello from Norway 🌞 I’m wondering about the flour. My bread flour has 12 % protein. When I mad your starter it was to wet, so I had to add more flour in the starter (so it had the same texture as yours. Otherwise it was wet and not cohesive as the one you made) I guess I need to add a bit more flour than water as I go forward to get an active starter. I guess that when I’ll make my bread, the same thing will happen with my dough? A more wet dough. And not that easy to bake a nice bread? The problem is that I don’t know how much more flour I need to get a good sourdough bread. I don’t want to keep feeding the crows and seagulls around the house with sourdough disasters 😁 Best regards from the Lofoten Islands, up north in Norway Merete Raanes

I don't speak English, but I understand you absolutely! I understand everything, you explain perfectly! Thanks a lot!!! With love from Latvia. 😘😘😘 PS. What is the temperature in Celsius in the oven?

Pjesma.Samo mi je tvrda korica.

Trying it out and looking forward to it very much! Does it have to be bread flour or can it be regular unbleached all purpose flour ?

I do have one question - we make a lot of sourdough in San Francisco-why do you use metal utensils? We are also told to use wood as the metal can interfere .

Just wondering if I could bake the loaf directly in the glass bowl I’ve used to rise the bread , without removing it for shaping?

I am making this recipe right now! I must say it was VERY confusing how your video is completely different than the written instructions you include in the link. I opted to try the video version. I have 30 minutes left in the baking. It looks amazing! I am puzzled by why the 2 instructions don't match?

First, thank you so much for this video. Bread is fascinating! But have couple questions. Why bake in a pot with lid? I assume to keep shape but does it have to be baked that way or can you use just a tray? Second, if you don't have mixer, can you knead this type of bread by hand. Labor intensive but I don't have a mixer ...yet. Thanks again 🍞❤️

A different take on sourdough, a bit like the soughdough in 3 steps video which does work. To address some of the questions in the comments. You can hand mix it and it is usually done that way, just let it stand for 1 hour before stretching, soughdough starter is sealed, usually uses Rye flour, you dont need to feed it just start with a smaller amount and it will last a month. Just make enough for your next loaf. Most approaches will shape the bread and then have a second rise. it will work without a lid, straight on a tray or a baking tin. the lid and pot are used to retain moisture but its not necessary. Happy baking!

I make no-knead bread every week--is it possible to make it with this yeast starter, please? I have to use 425 grams of flour and usually I would use 1/2 teaspoon of dry active yeast. Does anyone know how much of this starter I would need to use? I do not have a stand mixer and use simple tools. Many thanks and Happy New Year!

Love Paul Hollywood! I tried making my first loaf today from these videos. Unfortunately it didn’t rise, how long until the starter is good to be used? Mine had bubbles forming the second day so I fed it daily for about 5 days then used it to make a loaf (which ended up being about 1 inch thick lol)

Can I add buttermilk instead of water to my flour for the 🍞 loaf. And also can I add it to the starter. I have a great starter that been fridged for 5 months. I will make a new loaf and keep you posted on my outcome. The first time I made it it didn’t rise enough but the sour taste was intense. It was dense but great tasting

Would you recommend a strong bread flour brand in US? Thx

Paul,is there a place I can write to you for baking tips

Great video. What is the temperature of the oven. There are a lot of great comments but has anyone tried the recipe as no one has asked this.

Please do cinnamon rolls, it's something I really want to attempt and thought why not see your recipe

Does anyone know what bread mixer is being used?

I'm used to seeing Paul do these in the Pies and Puds kitchen, so there a was little bit more of a claustrophobic feeling to this video.

😊❤👏👏🙌🙌

Someone baked me a white sourdough recently and it was so sticky and chewy that I could barely cut it with a good breadknife. It also left a glue-like substance on the knife. She says that's how it's supposed to be and that it was me being used to a shop bought yeast based sourdough loaf and that my breadknife is not good enough. That can't be right, surely?

I have been doing this for over 25 years.. mine is little more liquid. I keep it in the fridge 10 days before I fresh it again and use some to make bread ....

The written instructions under video one don’t specify that you have to mix the dough for five minutes before adding the starter. It just says to throw everything in together. Does that make a big difference? Then the written instructions in the first video also say you need to let the dough rest for another four hours before baking but in the third video, he says to let it rest for 30 mins to 1 hour. So which is it?

If you get an Ankarsrum mixer you won’t have to hold it down while it kneads.

The ingredients in the notes say 500 mL of flour, which seems like an odd measurement choice for flour. When trying to use that amount, i end up with a batter-like consistency and have to add much more to get it to a dough. Is it supposed to be 500 g by chance?

Can you make bread by using the mother for flavor and some yeast to make it rise faster?

I love him--Even with the softer body and that unfortunate (in my opinion) beard (I think the goatee suited him much better), he's still VERY sexy. THOSE EYES...🥰 I read that a lot of people say he's very cocky and seems to think he's God's gift to women. Call me old-fashioned, but if that's true, I say he's EARNED that right. ~LOL~ It's part of his charm, you know? I've never had luck growing sourdough starter before and had pretty much given up trying (although I HAVE been using Poolishes), but I mixed up some of his starter just now, purely out of curiosity. People, learn from my mistake because I accidentally put in a teeny bit too much water and had to add a bunch of extra flour to get it as dry as Paul's. I just ended up with WAY more than he did. One more thing and then I'll shut up: Can somebody please explain to me the point of holes in bread? Why exactly is that a good thing? I don't get it.

ZENÉT KERESTEM .

How much flour, salt and water do you use please

Should the jar be sealed?

What about those who dont have fancy kitchen equipment?

okay. I've tried this recipe twice. both times the dough never comes together in the mixer, like in the video. it's a thick, stretchy, gooey mess....think thick, sticky cake batter. any ideas.

I followed your recipe for the starter and mine developed a layer of water on top.

Wondering how I know if my starter has gone bad. I’m making it for the first time and it smells really bad…

What do you mean when you say that you “will wait half an hour, stretch it out see if it is ok”? Shouldn’t I see that step?

You don’t autolize??

Ingredients and measurements were given for starter. Need the ingredients and measurements for the dough. Paul said 150 g of starter, but no amounts for water, salt and flour….HELP!

The video instructions are different from the written instructions 🤔

Why does my sourdough deflate after scoring it?!

Lid with water tips onto bread ?? Wtf

That is about the strangest way I have ever seen anyone make a sourdough loaf. The dough ended up having no strength to it whatsoever and the finished product therefore lacked the traditional 'ear' of a good quality sourdough loaf as well as that delicious blistery crust and open and airy crumb. If you want to learn to make sourdough loafs there are many much better tutorials out there. In fairness to Paul Hollywood his starter looks really great so it is definitely the process that is less than ideal.

Stretch and fold is easier! Too much flour!

No quantitys

This guy get on Bak Off get sent to Indian, Punjab, Italy, America, Europe gets to drive a Formula 1 car.. Nadia Hussein gets sent to NZ, Austrialia, America, Ainsley Harriot to AUs, NZ, Grrece, America, France, America, as does Gino D'Campo, Gary Rhodes to the Cabeane, Italuy, Indian, China, Austrialia, N.Z , Tony Singh get sent to Coventry. We can see the adgenda of the BBC. ITV.