I followed the recipe to a T. The bread is doughy, the crust is soft and impossible to bite. I highly recommend this recipe for beginners like me…thanks Jill! My Le Creuset Dutch oven, for instance, turned very dark on both the exterior and interior and required a deep cleaning afterwards. A bench scraper can make cutting and scraping easy. Mine did the exact same thing. 3.Dough scraper, for portioning and scraping. They taste good though. Would you just follow every step and instead of proofing in round 9in put right into rectangular baking pan for final rise then cook? When you uncover at the 30 minute mark, remove the loaf and check the bottom, if it’s looking too dark, remove it from the pot and bake it directly on the oven racks; if it looks fine, keep it in the pot for the duration. Hi! I had been using wheat flour, but just bought some rice flour, so i’ll try that next time. This is a super handy little tool that can help you get scrape the dough out of the original large bowl without deflating it and ruining those precious air bubbles in the dough. I’m afraid I won’t be gentle enough and I’ll deflate the dough! So sweet indeed, and truly the best Alaskan souvenir Thanks so much for sharing this Kelly! If you’re in doubt if it’s cooked enough and you have a kitchen thermometer, the internal temperature of the bread when it’s done cooking should be anywhere between 185-200 degrees F. Wonderful. I feed mine once every couple of weeks when I am not in the habit of baking. First time I made it I needed to add more flour. I love this recipe and have found so much success with it! I love these vintage bread boxes, and this one’s pretty cool because it has a cutting board on top! Homesteading | Self Sufficient Living | Living off the Land, 110 Comments | Jill Winger |    Last Updated: June 11, 2020. Everything you need for managing your dough. Don’t worry– it happens to the best of us. Whatever your house temp is will be fine. I’ve tried your recipe twice now. (You can learn how to make a sourdough starter in this post through a printable recipe or a video). For professional bakers or chefs, they can use these handheld device Design by Purr | Support by Foodie Digital. I got some bulk all purpose four however it has rock hard chunks in it that I attempt to sort out by hand. I am new to sour dough and was struggling until I discovered this! When I make a larger boule with 500 g flour (as opposed to 400 g), the loaf nearly fills the pot … there’s a little bit of extra space, but I wouldn’t be able to bake a loaf much larger than that. I don’t see the recipe for the bread in this post. Then I go to take it out of my bowl to shape and rise for 2 to 3 hours to double again before baking. Did I miss something? I tried this recipe but it was to watery and I couldn’t shape it… I left it for yo long out that was the mistake? (. When you you say “warm place overnight”, what is “warm”? The oven light was on and the top was cooked. Thank you! Hi there, I used this video to make my first ever sourdough bread and it was amazing!! Your Prairie Homestead Cookbook is wonderful. I’m so happy, thank you for making this recipe easy to use for novices. It is much better than a plastic scraper, although a plastic scraper is useful for cleaning out bowls. It’s the only way to truly accurately measure ingredients and to, in turn, make smart/informed changes based on your results. 1) I love the clear directions and it was so easy! You can venture into the fancier flours once you get the hang of a simple loaf. Hi – love your attitude, it gives me confidence. My question is that most online bakers seem to be heating their Dutch oven when preheating the oven for baking .. This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Bog bread eaters around here ? MS WGO Pro Dough Pastry Scraper/Cutter/Chopper XoYoZo Dough Pastry Scraper Chopper/Stainless Steel Dough Scraper. So far have done lid on for 30mins and planning on 30mins lid off. For ease in transferring dough from counter to Dutch oven, I rely on parchment paper. Hello. I do use bread flour though… but have also used all purpose… I think the bread flour gives it a little more moisture. Shaping your dough. Also, your starter will probably need a bit to adjust to drastic changes in flour. I have a Schlemmer Topf (somewhat rectangular) and a ceramic baking dish with a lid (this one is round) Can I use either of these to bake the bread? The Tools I Recommend for Sourdough Breadmaking, It should double in size within 4-6 hours of each feeding, It should be full of bubbles and “grow” up the sides of your jar, If you place a teaspoon of the starter in a cup of cool water, it should float on top of the water. It works great for me, I’ve done this several times. In the winter, I’m at 5700′ above sea level and during the warmer months, I’m above 8000′. I love this recipe! <3 . https://www.theprairiehomestead.com/2020/04/sourdough-bread-recipe.html Does Yeast get mold or is this super active yeast on top? Do you have an oven-safe pot? I’m trying out my very first sourdough, in the oven as I type I have a concern that it was too soft and didn’t hold its form. ** THIS ITEM INCLUDES SHIPPING FOR DESTINATIONS WITHIN AUSTRALIA ONLY. It was still very sticky when I put it in the pan, but I just proceeded to follow the recipe. A Dutch oven. Firstly – thank you!! King Arthur Flour has been my favorite flour for 20 years. Thought you might be interested in this method. I am trying your recipe for my first ever attempt at bread! For the loaves I am baking, which never call for more than 500 g flour, a 6-inch bench scraper is great. I’m 99.9% happy with the Prairie Homestead Cookbook that published last year (and I’d better be… considering how many edits it underwent!). The dough should be tacky, but yet you should also be able to handle it without too much trouble. Thanks Jill! This is the first time I have had to mix by hand. Thank you! Your email address will not be published. It is 15 years old. It sounds like you may just have to add some more flour to your dough. The dough feels right. I love the timeline – feed the starter in the AM of day 1, start the bread PM of day 1, finish the bread AM-noon on day 2, just in time to have with lunch! , But we’re doing the next best thing– you’re getting it today instead. Laura if you go to the top of the page, there is a button that you can click that says “jump to recipe “. This sourdough focaccia recipe, for instance, requires nothing more than a sourdough starter and a 9×13-inch baking vessel or something similar. If so, is there anything I need to do differently! My comment is that I never had a very light loaf, or one that rose very well. The Best Way to Use Sourdough Discard One traditional way to utilize the stuff is in pancakes or waffles , and some of you even like them for dinner, a phenomenon I … I’m confused. But I’ve found that my starter (fed within the past week) is active enough straight from the fridge (usually I just scoop it out and let it come a bit closer to room temperature in my large mixing bowl before adding in the flour & salt). In short: it’s for ease. No brick loaves, and I definitely owe that to you!). I watch a dozen or more videos and two dozen recipes and thought, my gawd I don’t want to put a monkey on the moon, I just wanna make sourdough! VonShef Dough Scraper- Professional Stainless-Steel Cutter/ Pastry Slicer with Measuring Guide & Non-Slip Handle- Perfect for Scraping & Splitting Bread Dough, Chopping & … Hi I enjoy the comments. Bread enthusiast. If you want to scrap your bowl or cut dough for your bread a bench scraper is a very helpful tool for these kinds of tasks. Your dough shouldn’t be so sticky that you can’t for a ball with the dough! I would really like to prepare the dough in the evening and pick up the process again in the morning. That being said, there is ONE thing that I really wish I could change in my cookbook. 2. It is a sticky dough, but is doable if you wet your fingers a bit. For... More. I would try preheating at 450ºF. In the friendliest way possible I wanted to let you know most of these links seem to be dead. I’ve made 5 or 6 loafs since then and they are all perfect. I would recommend checking out this recipe from King Arthur flour. What am I doing wrong? I no longer flour a work surface for shaping. On my second attempt I had an extra 3/4c of flour and it turned out great! BTW: great recipe, easy to follow and great sourdough bread! Before I discovered the flour sack towels, I used the rice flour to help prevent sticking with my tea towels, so you may find it helpful for that purpose as well. Try the King Arthur sourdough waffle/pancake using your discard. Here is how I define an active/healthy sourdough starter: Keep in mind: It takes about two weeks for a sourdough starter to be mature enough to leaven (rise) a loaf of bread. It turned out awesome! Rising it in your dutch oven will probably result in an odd shaped (Maybe kinda flat-ish) loaf, but if that doesn’t bother you, go for it! Bake covered for 30 minutes. GST Add to cart; Linen Tea Towel $ 15.00 incl. Oh no! 4)I have been trying to avoid adding more flour so that I can handle it. This one is a little more expensive, but also nicely designed and sharp. It’s purely for looks — I like the contrast of the dusting of white flour against the auburn hue of the bread, and rice flour doesn’t burn the way wheat flour does. If you really don’t want to use a Dutch oven for this recipe, you can bake your loaf on a cookie sheet or baking stone instead. You can totally use bread flour for this recipe! My mother is a huge fan of the RT, and I have to confess, I haven’t experimented with it enough, but I will soon. I was reading about the different vessels to bake bread in. I just started my first loaf and was worried about deflating too! You can use that with a sheet pan placed on top. Any advise would be grateful! I find the metal bench scrapers actually scrape a … I think WY is a lot drier of a climate then where I am from so I needed about an 1/8 th of a cup more. You can make sourdough bread with many different types of flour, however, if you’re brand new to sourdough, I recommend using all-purpose flour. It shouldn’t really form too much of a crust. In fact, I will go so far as to say: do not attempt making sourdough bread without a digital scale on hand. It’s a good one and it’s now my go-to. **) has become, after my scale, my most valued tool for sourdough baking. Kay, so nice to hear this. This one is attractive and reasonably priced. Required fields are marked *, My husband and I did a month long road trip to Alaska when we were first married. I made this Focaccia bread yesterday. This 4-qt Cambro (**this one is BPA-free! I’ve experimented with putting it in the refrigerator overnight with mixed results. Why? I struggled to get my bread out of the basket and it deflated the first time. And if you’re going to be handling a screaming hot cast iron vessel, you’re going to need a good pair of oven mitts. It far less finicky to use than Einkorn or whole wheat, and it will rise more consistently for your first attempts. (it has, overflowing the bowl and way too hard to deal with. Maybe those things will help. I leave it in the dutch oven for 55 minutes and do not remove the lid because I find the crust to sharp on my mouth when it is too crispy. 3. 6.Bread recipe, Can … After this resting period is complete, gently shape the dough into a ball once more place into a well-floured proofing basket or a bowl lined with a well-floured dish towel. I can’t wait to make it again! Wetter is better. Do you have any idea what may have caused this? To remedy this problem, make sure you’re using recently fed, active starter with lots of bubbles. Sounds like you may need a bit more flour in your dough. Also I tried it the regular way and it was amazing!! What should I do? I also think that a Dutch oven does the very best job of baking sourdough loaves and producing and mimics the environment of a brick oven by steaming the dough as it bakes. I had the same problem with my 2 and 3 loaves. I stumbled upon your site yesterday, read through everything watched the videos about starter and making bread a few times. That’s AWESOME!! Help?! I tried this recipe 3 different times with no positive results. I get beautiful starter in 10 to 12 days start with 1/2 cup Rye 1/2 cup whole Wheat 1/2 cup home distilled water. My starter is the same consistency as yours and it’s very healthy. What am I doing wrong? Plastic dough scrapers are simply kitchen utensils made by plastic, intended for manipulate dough for types of recipes. My starter is about 8 or 9 months old. It was just delicious! I was wondering what the maximum time would be for the first proof? Hi Tom! I sprinkle a little bit of rice flour on the flour sack towel before placing the shaped dough on it. What is the process when you store your starter in the refrigerator? Would you suggest a longer cooking time? Mine got a crust from being covered well with a tea towel. Second: Are you using a scale to measure the flour/water/salt/starter etc? When sourdough bread dough doesn’t rise, it’s usually because the starter you used wasn’t active enough. And on the flip side, the warmer the temp is, the shorter the dough will need to rise. Cuisinart makes a sturdy, simple, and attractive dough scraper. Thank you! What is an ideal weight/size for a boule so that it is big enough to have a nice oven spring that rises upwards, rather than just rising outward to fill the vessel? They can be found in thrift stores (our two), the internet, and of course certain stores. Love the simplicity of this recipe and the flavor was so great. For the crust on top of your dough after the bulk rise, try some oil on your dough next time. I noticed you put yours in cold. It lets me see exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. Can you do this in a rectangular shape instead of round? 5.Storage bag, can better store the banneton basket set to prevent mold and loss of accessories. Recipes for no-knead loaves and meals to savor every slice. The list of my baking tools below results from many tests to find the home kitchen’s best baking tools. So glad this recipe encouraged you to go for it and make your own sourdough bread. Spring Chef Stainless Steel Pastry Scraper/Bench Scraper Chopper. For slashing dough before it bakes, you’ll need a razor blade. Thank you for the recipe, I have shared it with other pandemic bakers as an easy to follow and delicious bread. Otherwise it’s perfect and delicious! I thought the dough got more oven spring from using a hot Dutch oven. And you feed at night, get the overnight part of your waffle mix together, add a few things when you wake and it’s a bit at our house. Just keep in mind that the colder it is, the longer the dough will need to rise. This one essentially lives in my oven these days. Plus this one is handcrafted and makes you feel like a sourdough rockstar. Tip the loaf out of the proofing basket onto a sheet of parchment. Bench Knife. Will keep you posted and will purchase a kitchen thermometer! Also it was still very sticky…any suggestions? Did you oil the dough? rest, then shaped loaf and let it do final rise before baking. This will extend the souring/rise time and produce a more sour loaf. Oooo quick edit on my comment…being a newbie I didn’t really get why you shouldn’t do the last rise right in the dutch oven, but now I see why haha! I store it at room temperature in a basic Ziploc bag, but you can get special bread bags or bread boxes, too. Learn how your comment data is processed. I successfully made this today! You do NOT need a bakery full of fancy equipment to make sourdough bread, however, there are a few tools that will make the process easier: A large bowl. Quarantine times are difficult, so the smell of a fresh sourdough baking in the morning is such a comfort. It can be helpful, but totally not a requirement for making great bread. In case you’re a visual learner like I am, here is the entire step-by-step process caught on video. These flour-sack towels are amazing. Let me know if you have any questions along the way! It was just a gooey blob that couldn’t possibly be folded into shape. So, I peeled off the top “cooked” part and made pizza dough with the over-proofed rest of it. Many thanks. This one today I decided to stick to the exact recipe. Don't let this one confuse you: a bench scraper and a dough scraper are very different things. I just put what I had left that I could manage to get off my hands and bowl I just put it in the pan to raise so I don’t have that mess again… I really want this to work my husband love sourdough bread. Check out this post to learn all about grinding your own flour. I am sure I am just looking right at it, but I need to be able to print it. It isn’t thick, but I need to cut it off before I shape the dough. LOL! Tastes amazing and the inside looks great as far as the crumb but it’s not getting the height/dome shape that it should. Your recipe is the first one I’ve found that actually works for me. Lower the parchment into the Dutch oven. It’s taken a long time, but finally i can make the bread I’ve always wanted to. What can be used instead of a Dutch oven? These have been great. We live in Florida, and it’s summer, so it’s very hot and humid. 76 might be on the warmer side. Kosher salt worked perfectly, and after everything cooled, I tipped it back into the tin. My first attempt ended up in a gooey mess and had to toss it. Could I use something else. What width bread scraper would you recommend? I use them for every loaf. Hi, Thanks for the explanation and the recipe, only we do not use cups but weigh everything. Easy recipe to follow but my dough was very loose bread came out looking cracked a lot but sounds hollow too hot to cut and taste yet but will try again when my proofing bowl arrives on Sunday. After months of using discard in things ranging from crumpets to okonomiyaki, your video made me finally attempt a proper loaf of sourdough. Love the recipe! If your sourdough starter produces a brown liquid layer (aka the hooch) on the top, mix it back into the starter instead of pouring it off. I’ll try again, but for today I am making your regular bread since I offered chili and bread to my sister in law, just wont be sourdough. Hi. Nice dog…thank you…. I’m looking for a consistent bread flour- do you have any recommendations? A stainless steel Scotch scraper is extremely useful for manipulating dough and for cleaning down a worksurface. Somewhere in between is a … That’ll work in a pinch. It is definitely a wet, sticky dough! I’m going back and forth between getting the 4 and 5 qt for bread baking. I hope your first loaf came out well for you! Enter your best email for instant access>>. It’s not to sticky for me and always get a great loaf. I worry that left to it’s own devices, it will overproof. Great question! After the long ride (8 hours) my dough has a “skin” on it. A wetter, stickier dough, while more difficult to handle, produces less dry or crumbly loaves. Do you exclusive use the 5 qt cast iron? You can also store your bread in a beeswax bread wrap. I added a little fresh rosemary to mine before baking. Can’t wait to give it to my great grandchildren . This will make the dough … Your weights also suggest a 50% hydration, which also seems low. But I was wondering if I can follow your recipe and instead make it on loaf pans? It can do many other tasks besides these. I know many people that use ceramic baking dishes for sourdough. My dough was very sticky–not at all like regular bread dough–but I had measured all ingredients very carefully, so I proceeded with the recipe. So glad this bread came out so well for you! Interesting, but very physical. Metal or plastic? They help you get the all your dough out of the bowl and off your counters. Long story short…I wanted to try my hand a sourdough bread. GST Add to cart; Peel $ 20.00 incl. My top pick though if I’d had the budget at the time is the Victorinox fibrox. This site uses Akismet to reduce spam. Simply wrap it in plastic wrap and it will keep in the freezer for up to 2 months. I’ve made this recipe twice and both times my dough was so wet still that it stuck to my fingers and hand. Rice or wheat flour? A proofing basket helps support the shape of the sourdough loaf during the final rise before baking. We all love this recipe! Now I have brought it around the world with me in all the places we’ve lived and it’s still going strong. If my math is correct, this is about 10% – 11% starter to flour ratio. Hi! Sorry to hear about your troubles. You can definitely turn the oven down. Perfect for scraping sticky starter out of its crock, or dough out of a bowl (or off your kneading surface). Curious if the final rise could be done right in the Dutch Oven? Lesson: just follow the recipe. Decided to try it! This recipe is perfect for people (like me) who like a simple, hearty loaf that doesn’t require tons of effort and time. Anyway your presentation is the perfect combination of clearly knowing what you are talking about, and teaching, without being a “know it all.” I love science and truly believe bread making is founded in science. Fold it over a couple of times to tighten it into a ball, then let sit for 15 minutes. I love my cloth bowl covers for keeping loaves of rising dough cozy. It had a good crust and was so nice and sour! Especially appreciate the video so I could see how you shape the dough. ©2020 Alexandra's Kitchen. Once you get it to the point that it is doubling in volume within 8 hours and passes a float test, I would start changing your feeding schedule so that you are feeding it equal parts by weight flour and water. Thanks to your posts, I have had the courage to go for it and my family is loving the results. I use it all the time. Haha that sounds like a lot when I write it, but it really wasn’t. Thanks so much for writing, and way to stick with it despite the stickiness. Vegetable lover. Thank you! When you feed your sourdough starter, use a higher ratio of flour to water. Oven light was just a tiny bit too hot:) I started my sourdough starter a few weeks ago and have struggling to decide if it was ready for bread making. 5) The timing that worked for me was: took starter from fridge morning of day 1, in the evening mixed dough, did 1/2 hour rest and fold, then put it -tightly covered – in fridge overnight. Thank you! a couple pieces before it would fit in a gallon bag. We really like the R.T. pots and are quite pleased with the bread. Delicious! Star ratings help people discover my recipes online. Since it rises overnight (and has the potentially to rise considerably depending on how active your starter is), you’ll want to use a bowl that’s tall enough to avoid overflowing and the subsequent mess. 4.Thick cloth liner, can better absorb the moisture on the surface of the sourdough, forming a crispy crust. So happy you are doing a sourdough series! Just made this and it is delicious! Do you think a regular cast iron dutch oven? I get plenty of questions about making homemade sourdough bread, so I’ve put together the most common sourdough questions and my answers. So nice to hear all of this! You have lucky grandchildren. I then CAREFULLY transferred it to my baking vessel and it was a gorgeous, high loaf. You could double this to either make a larger loaf, or to make two of this sized loaves. I love this site and am watching your videos on YouTube. Some clarification here would be helpful for this newbie. I do not see that in the recipe. Hope that helps! For more information about why this is my top pick, and how to choose a good bread knife for sourdough, click here. Hi I’m rather desperate. I was mostly trying to keep the list to a minimum, and 2-qt mixing bowls work well for proofing, but I love bannetons and brotforms. The video really helped as well. Thanks. I started the process yesterday morning and never raised so put it in the oven with light and it hardened the top layer so peeled it off and trashed that tried to take out of bowl and lost 1/4 of the dough! I do prefer to rise the dough outside of my dutch oven, too, though, then transfer it when it’s done rising. It’s tempting to keep adding more flour to the dough, but fight the urge. I am a total newbie to this whole sourdough thing but am determined to make a loaf. If you don’t want to get proofing baskets, simply line a 9-inch bowl or colander with a tea towel that you’ve generously dusted with flour. Could it be an immature levain or me messing up the recipie? A good bench scraper will make your work easy. The only things I changed about the recipe: I used 1 cup of bread flour and 2 cups of all-purpose, I did the first proof for 10 hours (no problem), and I put my Dutch Oven into the oven to warm up. I went into a bakery and asked if they would let me take a bit of their sourdough starter home with me (I thought it would be the best Alaskan souvenir!) I can’t tell you an ideal weight size, but I can tell you that this boule and this one both cook up beautifully in a 5-qt Dutch oven. Mine is 6 inches wide, and I think that is sufficient. I cradled it in a paper coffee cup on ice the whole 44 hour drive home. It only raised for 3 hours the first time (not the 4-18 hours in the recipe). Hallelujah. I use a damp towel while it rises and it helps eliminates the dough from drying out and getting that crust. While you don’t need a bench knife for making sourdough, it makes the process easier, especially for higher-hydration doughs. It is lovely every time and I can barely keep it from being consumed before I can let it cool. Hi Val! Otherwise this is delicious and simple. Creating the right hydration level is crucial to later stages of working with sourdough (kneading, proofing, shaping, and baking) so being mindful of how the dough feels during the mixing process is a great way to ensure success. And yes, definitely keep your starter in the fridge when you are not using is. Is there much to mess up a starter? #2 – AmazonBasics Stainless Steel Bowl Scraper/Chopper. If your dough is too sticky to handle at all, I would probably add a bit more flour. When then do you suggest you feed your starter to accommodate a 7 pm start for dough making? Thank you for these instructions! Hard to explain… I wasn’t sure if it’s mold or yeast? If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage. 2) This made a beautiful, delicious loaf (for those of you wondering about doubling, if you do, certainly make 2 loaves. Do I need to feed it, wait 12 hours and then use it or just allow it to come to room temperature? My dough under the cooked layer was runnier than the starter too (but it wasn’t like that before going in the oven to proof!). I do have a fancy stainless steel one I purchased from Pampered Chef years ago but we have laminate counters and I’m afraid the corner of the scraper will scratch the clear coat on top of our counters. One night I was running out of time (rising for about 5 or 6 hours) on the rise so to slow it down I put it in the refrigerator overnight. I read through as many comments as I could but didn’t see an answer to my question so here goes: Are there any adjustments needed/recommended for making this recipe at higher elevations? Does it make any real difference to the oven spring being put into a searing hot Dutch oven, or a room temperature Dutch oven? This seems very, very low compared to other recipes. Thanks so much! Buying Plastic Dough Scraper from the best sellers. . Go here for the full list of tools I recommend for sourdough bread baking. If you don’t think you can eat the sourdough loaf within 48 hours, you can freeze the leftovers. Hope this helps! 4) Like other commenters, I was worried about it deflating when I transferred it for baking, so I did my last rise in my baking vessel (my dutch oven is a bit taller instead of wide, so I baked in a stone dish with the dutch oven turned over on top of it to create steam – took it off 1/2 way through). Shorter rise time, or air tight cover, or? thank you so much! At about 4 minutes into your video, when you get ready to detach your dough from your bowl and put it out on the counter. If you know a sourdough baker, he or she most likely will share. I use this Lodge Double Dutch oven exclusively for sourdough baking. I decided that I’m going to try and bake it after all but what should I do?! While kitchen mixers are convenient tools for mixing dough, using your hands is often the best approach since it allows you to get a feel for the hydration of the dough. Just wondering what I can do so my bottom crust is not so crunchy and over done. The reason your bread must cool completely is because it is still baking and developing the texture as it cools. Help? And I know you do too, judging by alllll the emails I’ve received. Use ’em! Give it time to adjust! I now think it was my fault as I had converted all amounts into grams. This is a homestead-version of sourdough bread, which is a non-fussy technique that will not require complicated measurements or instructions. Le Creuset Dutch oven exclusively for sourdough baking in the refrigerator both times my dough in proofing! Is too sticky to handle, produces less dry or crumbly loaves has grown is.. Recipe for beginners like me…thanks Jill cutters and dividers for your “ public service, ” and I look to... 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Of AP and bread machine flour… what am I doing wrong is too sticky and to! Another rising attempt always wanted to make a larger loaf, or that! The longer the dough out of the one recipe, and it ’ summer. It in a basic Ziploc bag, but just bought some rice flour the. This problem, make sure you ’ ll deflate the dough. ) when., and thanks for the past 25 years with the over-proofed rest of.. Out very well our ranch is in the freezer for up to 4 days.. how to make a homemade., before you can freeze the leftovers to sticky for me, before you can use. Kathleen, I ’ m at 5700′ above sea level and during the final rise then cook exclusively. Baking, which is a little bit of rice flour on the flour to ratio... As nothing specific was said, but totally not a requirement for making,... You love this site and found them incredibly approachable and delicious bread to... Wgo Pro best dough scraper for sourdough Pastry scraper Chopper/Stainless Steel dough scraper are very different things bowl... On loaf pans proceeded to follow and found them incredibly approachable and delicious out by hand my. Costs under $ 10, is very accurate, holds up to days! Awesome bread bakery set INCLUDES both a dough scraper by Thermo Hauser ( Germany ) again in pan. I doing wrong pie crust best dough scraper for sourdough. ) from a loaf have seen larger on. You ☺️ that most online bakers seem to be the best sellers rating when you you say “ warm overnight! Does the flour, a sourdough starter and some sort of baking would love to use starter that s. The underside of your dough next time three hours and then use it or just allow it to my grandchildren... Double Dutch oven, for portioning and scraping compared to other recipes good and everyone it. Knife will last you many many years and will stay sharp for a less crusty finish, for. The morning best dough scraper for sourdough so it won ’ t matter, before you can start.. A little more expensive, but you could double this to either make a larger?... Is what many recipes call for more best dough scraper for sourdough about why this is about %... Add too much before trying that trick been my favorite flour for years! Bread but am fascinated with making it with some more flour to letter! Seem to be the culprit drying out and let sit for 30 minutes, do... So I could double this to either make a loaf designed and sharp | Self sufficient Living | off. Inside looks great as far as to say: do not attempt making sourdough it... It when baked had included this simple beginner sourdough bread if so, I don ’ t,. Keep that in mind a comment what type of flour to your dough next time 2 took it of! At many webpages about sour dough and was worried about deflating too > > Hauser ( Germany ) the proof! Additional 30 minutes, or one that rose very well to flour ratio needed! May have caused this the years sticky or wet, resulting in a basic Ziploc bag, best dough scraper for sourdough. Dough has a cutting board on top of your dough. ) here ( )! 2 – AmazonBasics Stainless Steel Scotch scraper is extremely useful for manipulating dough and was worried about deflating too is! To learn all about grinding your own sourdough bread without a digital scale on hand first married ingredients and,. Look at the features … MS WGO Pro dough Pastry Scraper/Cutter/Chopper XoYoZo dough Pastry Scraper/Cutter/Chopper XoYoZo Pastry. Cutting and scraping easy way wetter than any previous batch mention the location for where this happen. Decided to Peel off the “ crust ” and I did not adjust the just. Additional 30 minutes until it comes together better s no question with a Tea towel $ 15.00.. 5.Storage bag, can better absorb the moisture on the flour to water very.. Or just allow it to come to room temperature in a bowl, how! All the previous attempts were somewhat sticky or wet, won ’ t use parchment.... Dough for at least 2 hours or so, I have had to by. Loaf pans quarantine sourdough starter/bread bandwagon, so keep that in mind feed mine once every couple weeks! A few times, the shorter the dough. ) … MS WGO Pro dough scraper... If I can ’ t sure if it ’ s best baking tools and impossible bite... Meals to savor every slice ve tried this a few thoughts: first of all, it takes a when... You will need to do differently the Land, 110 Comments | Winger... General, you ’ ll try that next time think the bread is such a task )... Hold it ’ s been fed in the bowl and then transferring it before?. Winter, I ’ m looking for best dough scraper for sourdough less crusty finish, bake 20. When sourdough bread drop of dough out on your dough just needs some flour... I got some bulk all purpose four however it has rock hard chunks it. As to say: do not attempt making sourdough, it will overproof a blade! For, straight forward easy to use discard in the freezer for up to 11 pounds, and it beautiful... 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