Uploaded May 2025 | Updated September 2026, 1 week ago
teaching you how to make sourdough AND a sourdough starter from scratch, and if i can't teach you, i don't know who can... (probably a pro baker)
Ingredients:
* 1/2 cup (100grams) of active, bubbly sourdough starter (make sure to use your starter that is at peak rise after feeding)
* 3 cups (500grams) of unbleached bread flour
* 1 1/2 cups (350 grams) room temperature spring water
* 2 teaspoons (10 grams) of salt
Sourdough Instructions:
1. Mix: Combine your water and starter into a bowl and mix until well combined. Add flour and salt to your water/starter mix. Stir with a spoon or hands until a shaggy dough forms. Add a bit more flour if it’s too wet.
2. Rest: Cover the bowl with a damp towel and let it rest for 1 hour.
3. Stretch & Fold: Dampen hands, stretch and fold dough into the center from all sides. Cover and repeat every 30 minutes for 3–4 rounds.
4. Bulk Fermentation: Cover and let dough rise at room temp for 4–12 hours until it has bubbles, jiggles, and doubles in size.
5. Shape: Turn dough onto a floured surface, shape into a burrito and roll into a ball. Tuck edges underneath to form a smooth round.
6. Proof: Flour the top, place seam-side up in a floured basket or towel-lined bowl. Cover and rest 1–2 hours at room temp, then refrigerate overnight.
7. Bake: Preheat oven to 450°F with Dutch oven inside. Place dough on parchment, score with a bread lame or knife. Bake covered for 30 min, then uncovered 15 min more. For a darker crust, bake 5–10 more minutes.
8. Cool: Remove from oven carefully and cool on a rack for at least 1 hour before slicing.
WATCH MY LAST VIDEO: youtu.be/_cSV4th31Bo?si=dxQWM9DjLxcXo0YF
⚉ INSTAGRAM: instagram.com/ashlyschwan
⚉ TIKTOK: tiktok.com/@ashlyschwan
⚉ TWITCH: twitch.tv/ashlyschwan
⚉ TWITTER: https://x.com/ashlyschwan
⚉ AMAZON: amazon.com/shop/ashlyschwan
thank you guys so much for watching, i love you guys so so much!!!
if u see this, comment "making hellaaa bread" below!
teaching you how to make sourdough AND a sourdough starter from scratch, and if i can't teach you, i don't know who can... (probably a pro baker)
Ingredients:
* 1/2 cup (100grams) of active, bubbly sourdough starter (make sure to use your starter that is at peak rise after feeding)
* 3 cups (500grams) of unbleached bread flour
* 1 1/2 cups (350 grams) room temperature spring water
* 2 teaspoons (10 grams) of salt
Sourdough Instructions:
1. Mix: Combine your water and starter into a bowl and mix until well combined. Add flour and salt to your water/starter mix. Stir with a spoon or hands until a shaggy dough forms. Add a bit more flour if it’s too wet.
2. Rest: Cover the bowl with a damp towel and let it rest for 1 hour.
3. Stretch & Fold: Dampen hands, stretch and fold dough into the center from all sides. Cover and repeat every 30 minutes for 3–4 rounds.
4. Bulk Fermentation: Cover and let dough rise at room temp for 4–12 hours until it has bubbles, jiggles, and doubles in size.
5. Shape: Turn dough onto a floured surface, shape into a burrito and roll into a ball. Tuck edges underneath to form a smooth round.
6. Proof: Flour the top, place seam-side up in a floured basket or towel-lined bowl. Cover and rest 1–2 hours at room temp, then refrigerate overnight.
7. Bake: Preheat oven to 450°F with Dutch oven inside. Place dough on parchment, score with a bread lame or knife. Bake covered for 30 min, then uncovered 15 min more. For a darker crust, bake 5–10 more minutes.
8. Cool: Remove from oven carefully and cool on a rack for at least 1 hour before slicing.
WATCH MY LAST VIDEO: youtu.be/_cSV4th31Bo?si=dxQWM9DjLxcXo0YF
⚉ INSTAGRAM: instagram.com/ashlyschwan
⚉ TIKTOK: tiktok.com/@ashlyschwan
⚉ TWITCH: twitch.tv/ashlyschwan
⚉ TWITTER: https://x.com/ashlyschwan
⚉ AMAZON: amazon.com/shop/ashlyschwan
thank you guys so much for watching, i love you guys so so much!!!
if u see this, comment "making hellaaa bread" below!
