Uploaded July 2021 | Updated September 2026, 1 week ago
Your daily sourdough bread (shokupan), extremely soft & fluffy texture! This is my everyday sourdough loaf now, a tweak from the popular 101 recipe I shared one year ago. Simplest ingredients that everyone has at home, no egg, no cream.
❤️ Remember to turn on subtitle by clicking "cc"
Sourdough Eggless 101 Loaf
Recipe makes 2 loaves
Sweet stiff starter
150g starter
150g flour
50g water
25g sugar
Dough
420g high protein flour
50g sugar
8g salt
300g milk
50g unsalted butter
All of the sweet stiff starter
Loaf tin size 20x10x10cm (450g loaf tin)
*Bake settings for Unox Preheat 170C, bake 160C 25mins Fan 1
** Bake settings for other home oven Bake 180C 35-40mins
** For overnight sweet stiff starter, you may use this ratio. It took me 7-8hrs to triple at 27-28C.
60g starter
180g flour
90g water
30g sugar
🔺請記得開啓中文字幕 （cc)
酸種無蛋101吐司
食譜做兩條吐司
糖硬種
150克 天然酵種
150克 麵粉
50克 水
25克 糖
麵糰材料
420克 高筋麵粉
50克 糖
8克 鹽
300克 牛奶
50克 無鹽黃油
全部糖硬種
土司模具 20x10x10 公分 （450克）
** 烘烤 設定 Unox 烤箱預熱170摄氏，烤160摄氏25分鐘
家用烤箱 烤180摄氏35-40分鐘
** 糖硬種的隔夜比例，可以在27-28摄氏下耐大約7-8小時
60克 天然酵種
180克 麵粉
90克 水
30克 糖
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my YouTube Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
Instagram
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
Your daily sourdough bread (shokupan), extremely soft & fluffy texture! This is my everyday sourdough loaf now, a tweak from the popular 101 recipe I shared one year ago. Simplest ingredients that everyone has at home, no egg, no cream.
❤️ Remember to turn on subtitle by clicking "cc"
Sourdough Eggless 101 Loaf
Recipe makes 2 loaves
Sweet stiff starter
150g starter
150g flour
50g water
25g sugar
Dough
420g high protein flour
50g sugar
8g salt
300g milk
50g unsalted butter
All of the sweet stiff starter
Loaf tin size 20x10x10cm (450g loaf tin)
*Bake settings for Unox Preheat 170C, bake 160C 25mins Fan 1
** Bake settings for other home oven Bake 180C 35-40mins
** For overnight sweet stiff starter, you may use this ratio. It took me 7-8hrs to triple at 27-28C.
60g starter
180g flour
90g water
30g sugar
🔺請記得開啓中文字幕 （cc)
酸種無蛋101吐司
食譜做兩條吐司
糖硬種
150克 天然酵種
150克 麵粉
50克 水
25克 糖
麵糰材料
420克 高筋麵粉
50克 糖
8克 鹽
300克 牛奶
50克 無鹽黃油
全部糖硬種
土司模具 20x10x10 公分 （450克）
** 烘烤 設定 Unox 烤箱預熱170摄氏，烤160摄氏25分鐘
家用烤箱 烤180摄氏35-40分鐘
** 糖硬種的隔夜比例，可以在27-28摄氏下耐大約7-8小時
60克 天然酵種
180克 麵粉
90克 水
30克 糖
❤️If you like my video, please click LIKE and 【SUBSCRIBE】 to my YouTube Channel!
❤️如果喜歡我頻道,可以點贊和幫我訂閱喔！
Check out more of my recipes and videos at
查看更多我的食谱和视频
instagram.com/autumn.kitchen/?hl=en
Facebook page / 臉書網頁
facebook.com/profile.php?id=100057101184601
