How To Make Sourdough For Beginners • Tasty

[Music] hey everyone its Katey I hope you guys are doing well I am still social distancing and I really want to make some sourdough 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 for 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 Olivia hey how are you 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 don't be scared off I'm gonna make it in a glass bowl today if you have a medium sized plastic lidded 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 a sharp paring knife or a red Lomb the cooking basket if you

don't have a bread proofing basket you can take a medium-sized 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 okay I am gonna go grab all my stuff and I will be well meet you back here Wow all right we're back I'm here with Marissa over here today so first thing we want to 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 you measure 400 grams instable we're doing it at the same time at some of the times it's like oh ho ho the next step in adding more mature starter to

the water I have fed this last night right before window bed and now we're baking right in the morning so in about eight hours I also have my own starter that I just made last week with Marissa's health you guys can check out that video if you want

to make a starter from scratch and this acts as like the lemon for the bread like you naturally leavened bread so the next step is to add your mature active starter to the water we're going to do hundred grams hundred grams by eBay so now we can use

our spatula to dissolve this turn boom done the next step is that we're gonna add 400 grams of bread flour and 100 grams whole wheat flour great so then are you going to use a spatula to mix this up or how did you do it it was kind

of fun to get in there with your hands you can feel what the way make sure we don't want your hands really nice yeah alright and you had you just start mixing it like your hands of the spoons exactly you don't need to mix this for a very

long time bitch but make sure there are no dry spots I'm just like pushing it through my fingers – I don't eat a clump so I'm going to take my spatula did you scrape the sides of the bowl with the spatula yeah okay it's just a better job

than your hands yeah you know do you approve that's great yeah cover it with a clean kitchen towel perfect the other in a warm spot and then I'm going to set a 60 minute timer I missed you so much um I don't look pretty well rested so the

next step is to have the salt and a little bit I'm get your please I'm gonna dip it in I'm not being too triggered about this like I'm like really pushing the dough to my figure breaking it up to try to get the sole they never heard of

the dough I didn't know when you think you've incorporated this enough I can't feel any solgryn now if we move on to the stretching pull so I'm going to dip my hand of water I'm going to stretch my door lock okay and hold it towards the set and

I'm going to rotate the bowl I'm going to do that 89 well right now want to stretch through those rhythmic this is going to help build like that tension and help it like puff up hold it I'm going to pick the joke up great I'm gonna turn it

over and then I like tuck the edges clean down the end take the kitchen towel [Music] okay we finally got through those folds how does yours look why that'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 appreciate great nearby I'm gonna have some flour and a bench scraper and that you don't have a bench scraper we'll just use your hands now we're just gonna dip our hands in the water one last time pick the dough up a little bit

and kind of fold it under itself and turn it slightly fold it under and pull it under just by picking it up and letting gravity do the work it's like holding it under it's tough max six to seven times try to grab it at the ball and set

it right on my table I'm gonna take a light sprinkling over the top of my dough not looking too totally called it it's just a light sprinkler 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 going to kind of repeat that process again and we'll help pull the dough under and towards yourself yeah so scoop it towards yourself you kind of want to stay put you're not just trying to move it it's at the front at stake and you're moving about choices

like that yeah then I'm like stop being your left hand to like let it yeah totally it's getting pretty tense now well it's transit like pretty round leave that feed because it can grip on the top I'm going to sprinkle thank more flour burrito gonna crest all this

thing does is rest and we do all the work oh wow so we're gonna leave that it's 30 to 40 minutes until it has relaxed we're gonna put it into its final shape before we start touching the dough we want to be prepared with our proofing basket which

I have one of those guys if you don't have a perfect mess kit you can use a glass bowl that's medium-sized lying to the cotton towel make sure it's not a towel would like Terri Parker and it gets stuck in the dough so now when I sprinkle it

right on top of the dough yeah it's great under it and flip it over alright here we go okay let's this is the clock yes I'm gonna bring the 12 o'clock side and the six o'clock start to the middle okay and then I'll bring the three o'clock sorry

and the nine o'clock side to the middle I don't like your cramping up present queue 12 o'clock and I'm not stretching too much but I'm gonna lightly over the black okay but what it's like a present three o'clock two corners yeah we'll bring those it and I'll kind

of like ramp them down so they're sealed okay those two carefully and place it in inch these seams closed to make sure it's sealed that was fabulous Katie does it yeah it's kind of like for anything kitchen I could almost cry at the thought of maybe the city

kitchen they cover it with your towel again okay you don't want the temple to be touching the dough you're just you're just doing this so it doesn't think it too much of its skin on it okay so we're done I'm gonna put this in the fridge you're gonna

put in your fridge we will be back tomorrow to bake this I'll see you tomorrow wait bye [Music] it's time to prep our breath yeah let's do it okay okay so I'm gonna take my parchment paper work around and then I'm gonna flip it confidence oh yeah I

think okay okay because looks better score so I'm gonna use a Renoir okay which is basically a razor blade on a stick terrifying I'm gonna use a paring knife nice okay I'm gonna put mine yours is gonna perfectly flip out and mine's not oh my gosh so I'm

gonna cut a square and like kind of a tic-tac-toe board you got one two three four okay yours yours is a lot has a lot more attention than mine for some reason it's okay [Music] okay I have my bread Marissa typically pretty I think so I don't have

a cooling rack so I found I took this out of a mini toaster that I have I'm a concern about to me thank you it works it's gonna work oh oh 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 okay go get your bread this is the most exciting part here's my toasty okay your scoring is so much better to make sure it's done yeah okay it's like really tempting to cut into it but you try to cut into

it now you're gonna kind of like it's the final moment Marissa that we wait for this okay triumphant music cue it now oh I can't get through it okay I think I got it wow that was a journey let's reveal looks good fermentation hmm that's 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 a much more read content and I don't know if

or say how should we sign off [Music] you