How To Make Sourdough For Beginners • Tasty

Hey , everyone .

It's Katie .

I hope you guys are doing well .

I am still social distancing and I really want to make some sour dough bread , but I'm not really an expert .

My friend , Marissa is so I thought we could try to virtually bake together and she can teach us her beginner sourdough bread recipe .

I'm gonna give her a call right now and we'll see how it goes .

Plus I desperately , I miss people .

I miss hanging out with other people .

Hey , hi , baby , how are you ?

I'm good .

So I guess you're just gonna like walk us through this virtually .

Of course , I'm ready .

Can you just tell us what tools we need to get started ?

Yeah .

Everything can be like modified depending on what you have in your kitchen .

So don't be scared off .

I'm gonna make it in a glass bowl today if you have a , a medium style plastic lid container that also works really well too to keep the heat in .

I also have on hand , a bench scraper , a rubber spatula , a food scale .

If you don't have a food scale , get some measuring cups and moons out a sharp pairing knife .

Or a bread lamp .

The proofing basket .

If you don't have a bread proofing basket , you can take a medium size bowl and line it with a cotton towel for baking .

Need a dutch oven with a lid .

If you don't have any of those , you could bake in an open cast iron pan , a combo cooker or a loaf pan .

Ok .

I am gonna go grab all my stuff and I will , will be , I'll meet you back here .

I , I'm excited .

I'm excited .

All right , we're back .

I'm here with Marissa over here .

Hello .

So the first thing we wanna do is put your bowl on a food scale if you have one and tear it , which means you're setting the scale to zero .

First step , we're gonna get warm water and measure 400 g into the bowl .

We're doing it at the same time .

It's so fun .

It's like we're hanging out .

The next step is adding more mature starter to the water .

I have fed this last night right before going to bed and now we're baking right in the morning .

So it's been about eight hours .

I also have my own starter that I just made last week with Marisa's health .

You guys can check out that video if you wanna make a starter from scratch .

And this acts as like the Len for the bread like naturally Lea bread .

OK ?

So the next step is to add your mature active starter to the water .

We're gonna do 100 g 100 g baby .

So now we can use our spatula to the dissolve the starter .

Boom .

Done .

So next step is that we're gonna add 400 g of bread , flour and 100 g of whole wheat flour .

Great .

So then are you gonna use a spatula to mix this up or how do you do it ?

It was kind of fun to get in there with your and so you can feel what the dough feels like like .

Should we go wash our hands like that ?

Yeah .

All right .

And , and you had , you just start mixing it like your hands are the spoon .

Exactly .

You don't need to mix this for a very long time .

We just wanna make sure there are no dry spots and I'm just like squishing it through my fingers to get rid of the clumps .

I don't eat any clumps .

So I'm gonna take my spatula and I'm gonna wipe my hand off .

Did you scrape the sides of the bowl with the spatula ?

Yeah .

OK .

It's , it's just a better joke then your hand .

Yeah .

You know , do you approve ?

That looks great .

Yeah .

Cover it with a clean kitchen towel .

Perfect .

Done it in a warm spot .

And then I'm gonna set a 60 minute timer .

I , I missed you so much .

Um , my dough looks pretty well rested .

A little more relaxed on top .

But other than that , it doesn't look too much bigger .

So the next step is to add the salt and a little bit more water so we can get that salt incorporated .

My hands are clean and I'm gonna dip it in .

I'm not being too tender about this .

Like I'm like , really like squishing the dough through my fingers , breaking it up to try to get the salt in every part of the dough .

How do you know when you think you've incorporated this enough ?

I can't feel any salt Granules on my hands .

Now we're gonna move on to the stretch and bold .

So I'm gonna dip my hand in the water .

I'm going to stretch my dough up .

OK ?

And pull it towards the center and then I'm gonna rotate the bowl .

I'm gonna do that eight times .

Wow .

Right and cool .

I don't want to stretch so much that I grip it .

This is gonna help build like that tension and help it like pop up totally .

Right and help it .

Pull it shake a little bit more .

So the last thing we do after I did the eighth bowl , I'm gonna buy it off of my hand and I'm going to pick the job up , which is a little scary and I'm just gonna turn it over and then I like tuck the edges under , clean down the edges of the wall .

Take the clean kitchen towel , cover it up , but it didn't work the bottom and does this and clean the time again .

Ok .

We finally got through those folds .

How does yours look ?

I know it's good .

It's looking great .

It's been resting for the last hour .

You can see these air bubbles here .

I think we're ready to do the pre shade .

Great nearby .

I'm gonna have some flour and a bench scraper .

And if you don't have a bench scraper , we'll just use our hands .

Now , we're just gonna dip our hands in the water one last time .

Pick the dough off a little bit and kind of fold it under itself and turn it slightly , hold it under .

I'm folding it under just by picking it up and letting gravity do over .

It's like folding it under .

It suck .

And I'm only gonna do that like max 6 to 7 times , try to grab it at the ball and set it right on my table .

So I'm gonna take a light sprinkling over the top of my dough not looking to , to totally coat it .

It's just a light sprinkling .

So I'm gonna take this and I'm gonna scoop it under the dough and then drag the dough towards myself and then I'm gonna kind of repeat that process again and it will help fold the dough under and make a ball .

So scoop under and drag towards yourself .

So maybe when you're coming towards yourself .

Yeah .

So , so scoop it towards yourself and then the front part of it , you kind of want to stay , but you're not just trying to move it , it's at the front , it's staying and you're moving the back towards it like that .

Yeah .

Do you , do you feel that like you could use it ?

But I'm like , stopping your , your left hand to like , let it build , build the dough towards yourself .

Yeah .

Does that help you ?

Totally .

It's , it's getting pretty tense now .

Once it's tense and like pretty round , leave that feed because it can drip on the top .

I'm going to Sprinkle .

Ok .

More flour cover with my toe .

Let it rest .

All this thing does is rest and we do all the work .

Oh , wow .

So we're gonna leave this 30 to 40 minutes until it has relaxed and flattened out .

Ok .

It's been about 40 minutes .

So let's take a little peek .

So the dough is relaxed a little bit and we're gonna put it into its final shape before we start touching the dough .

We wanna be prepared with our proofing basket , which I have one of those guys .

I have one of these as well .

It has a little liner sprinkled up , lighting with flour .

If you don't have a perfect basket , you can use a glass bowl that's medium sized , lined with a cotton towel .

Make sure it's not a towel with like teary cloth or it'll get stuck in the dough .

So now like scrape it in right on top of the dough .

Yeah .

Scrape under it and flip it over all right here we go .

Who ?

Ok , let's think of this as a clock .

Yes , I'm gonna bring the 12 o'clock side and the six o'clock side to the middle .

Ok .

And then I'll bring the three o'clock side and the nine o'clock side to the middle .

Kind of like we're grabbing a present , almost cute 12 o'clock .

And I'm not stretching too much , but I'm gonna lightly overlook that .

Ok .

But what is like a present ?

Three o'clock , two corners .

Yeah , we'll bring those in and I'll kind of like pat them down so they're sealed .

Ok ?

And those two I'll bring in , I'm gonna scoop it up carefully and place it in , pinch these seams closed to make sure it's sealed .

That looks fabulous .

Katie does it .

Yeah , it's kind of like we're in the same kitchen making .

I could almost cry at the thought of being in the same kitchen and like they cover it with your towel again .

Ok ?

You don't want the towel to be touching the dough .

You're just , you're just doing this so it doesn't get too much of a skin on it .

Ok , so we're done .

I'm gonna put this in the fridge .

You're gonna put it in your fridge .

We will be back tomorrow to bake this .

I'll see you tomorrow .

Wait bye .

It's time to prep our bread .

Yeah , let's do it .

Ok ?

Ok .

So I'm gonna take my parchment paper war around and then I'm gonna flip it .

Yeah , just just one stick movement right up to the table .

Confidence .

Oh Yeah , I think .

OK .

OK .

It just looks better .

So I'm gonna take my hot combo cooker .

I put it on this coolie burner and then I'm gonna dump my dough and we'll quickly score .

So I'm gonna use a bread blonde .

OK .

Which is basically a razor blade on a stick .

Terrifying .

I'm gonna use a perry knife .

Nice .

OK .

I'm gonna flip mine .

Yours is gonna perfectly flip out and mine's not .

Oh my gosh .

So I'm gonna cut a square like kind of a tic tac to board .

You go .

12 .

Yeah .

Four .

OK .

Yours , yours is a lot , has a lot more tension than mine for some reason since mine's already cooking , I'm gonna put it back in the oven .

Oh nice .

It's flat .

But that's OK .

I mean you can't do anything about that now .

OK .

Get it in the oven .

Oh I have my bread Marissa , a cooling rack so I don't have a cooling rack .

So I found I took this out of a mini toaster that I have a mini toaster to me .

Thank you .

It works .

It's gonna work .

00 It's a beautiful loaf of bread .

I think it might be the most pretty one I've ever made because I made it with you .

I'm gonna check mine out .

OK .

Go get your bread .

This is the most exciting part .

Here's my toasty .

Look OK .

Your scoring is so much better to make sure it's done .

I'm gonna like , tamp it and look for like a hollow sound on the bottom .

Let's go .

Yeah .

Oh , ok .

Nice .

It's like really tempting to cut into it .

But if you try to cut into it now you're gonna kind of like squish it , it's better to let it cool a little bit .

At least it's the final moment .

Marissa , I've been waiting for this .

Ok .

Triumphant music .

Cue it now .

OK .

Put it down .

Oh , I can't get through it .

Ok .

I think I got it .

Wow , that was a journey .

Let's reveal .

Looks good .

Look at that fermentation .

What ?

Mhm .

That is excellent .

So it's soft and squishy on the inside but it has like a nice crust .

If I can make this , you guys can definitely make it .

Follow Marissa's amazing recipe .

It's super easy and delicious .

Most importantly .

Follow her on Instagram for much more red content and I don't know , Marissa , how should we sign off ?

Look for now , baby .