15 Mistakes Most Beginner Sourdough Bakers Make
Video Overview & Insights
Wanna learn how to bake fresh, delicious, artisanal style sourdough bread at home? (No matter how busy your schedule is)
I just followed your method after making mistakes on my other loaves and I can happily report a successful loaf! Thanks for this video.
Edit: loaf #2 just came out of the oven and it's even prettier!
Click the link below and download my FREE bread baking checklists:
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You lost me at “feed it twice a day.”
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what about a silicone sling instead of parchment paper?
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Why is everything a 'journey' now? Also, he made two loaves by cutting the dough in half. What if you only have 1 Dutch Oven?
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what if you don't have a scale?
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The only way I could get my bread to not burn on the bottom was to buy a trivet/round cooking rack to put in my dutch oven. I tried the cookie sheet trick, and that helped, but to get it completely brown with no burning the rack was the key.
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-Sourdough Recipe-
I did these steps. Used the baker's percentages. But when finally I plopped my dough on the baking paper it just plopped like a pizza base. 😢 and it looks really wet on the inside. What could've gone wrong? Anyways I have left it to bake. Will see how it turns out🤞
Flour (1000 grams total)
600 grams of all purpose flour
Great vid. I love my sourdough breads, but nothing is more rewarding than making my 3 day croissants. Pure meditation doing the lamination.
300 grams of whole wheat
50 grams of spelt flour
Awe kinda bummer the guides and checklists aren't still available but I see it was 6 yrs ago so fair enough!
50 grams of einkorn
770 grams of water (77% hydration)
I’m sorry I can’t see your sign. It’s your waving it back-and-forth and you know it’s sort of sideways so I have to watch somebody else’s video.
150 grams of starter- (15%)
20 grams of salt (2%)
My oven only heated to 450. I heated dutch oven at 450 for 1.5 hours. I started my sourdough cook at 450 for 40 minutes instead of the recommended 20 min. Besides buying a new oven (hey,
the Viking I want is only $19,000-20,000 LOL), any advice? Thanks. I really enjoy your videos.
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I just ran down to flour my banneton with the bread already in it for a few hours in the fridge, just in time 🥲
More User Perspectives
Honestly it is kind of fiat looking
@juliadavis2642Preheat Dutch Oven 500 to 550 degrees-but do you bake the bread at that temp? I did not hear precisely what temp it bakes at and for how long, please advise? Thank You
@kathleenwb4103Amazing content as always!
@MdAkash-b9s2k@LifebyMikeG how many grams of starter are you putting into the container when feeding the starter?
@Healthy_gingerIt is flour and water. That is it. People with OCD should NOT bake bread. imo. You do not need a scale! They didn't have scales thousands of years ago.
@jessicalubien5424If there's 15 ways to mess up something that uses less than 5 ingredients, don't bother.
@tracyc7484I just found your Channel! I have tried and tried to make sourdough bread, but now I know why you have 10M views! I am excited to learn your step-by-step methods and find out where my mistakes have been coming from! I was passionate to master making healthy Spelt sourdough bread and had almost given up! 😢
@Stand4Truth2I'm watching it.
@inkedtoo1097thanks
@bn7441Does anyone knows how to calculate the calories for the whole loaf ?
@severinamileva5245Bakers%: you didnt get up to a 100%. Also, how do starter and salt change if water is going from 80% to 75 for example? It's not clear to me what your saying there...
@tabasriI give up. I’ve seen and done so many ways to start the starter, I’ve measured I’ve done it by instinct, nothing works.
@irenesinaheris9608Do you have a similar type video for pizza dough?
@michelleguanaga7223Can you make it without a Dutch oven?
@corneliusdinkmeyer2190This was amazing. Thank you, Mike. I see several steps that I can improve my quality of sourdough. I can’t wait to feed my sourdough and get ready to try another loaf.
@karenstruve5703Not a big fan of crusty crust. I just wrap it in a damp hand towel during the cooking down process to make sure the crust turns out soft. My kids appreciate that step significantly.
@chrisblanc663I appreciate you taking the time, but I feel like you’re throwing way too many variables… is it easy? No, but it’s not rocket science, just measure stuff out accurately, respect the times the dough needs and bake.. it isn’t that hard.
@guayaquilindependiente876312:41
I know this is an old video but it says it's not available the page no.Longer exists.
I’ve been making sourdough bread for about 2 1/2 years and yeast bread prior to that for years. I’m shipping some dried starter from FL to CA to a friend today. I am searching on YouTube for some videos that will help her in her sourdough journey and I found this one. Thank you for this excellent video!! It needs two titles though! It’s so helpful for anyone who wants to learn about sourdough…not just mistakes. Thank you, again!
@simplejoyswithmimiNot sure why but I can't seem to download those guides.
@karmababy-j2uOh my gosh I’ve searched high and low trying to learn and this video the BEST!!! Thank you!! I’m still feeding my starter and it’s going so well so I’m super excited to make bread and now I feel prepared to do it!! Thank you so much!!!
@joycesugai8542026 😅
@Rose-rb8pwI made my own starter 2 years ago. It took a solid year for me to figure it out and I’m still learning I even put my starter in the fridge because I was mad at it. After the fridge incident, I tried again and troubleshooted along the way. I’ve taught everyone to make sourdough and for those that don’t want to learn, I’m opening a cottage bakery to sell loaves.
@laurelboyd218thank you Mike G for this great content. I have been so nervous to begin my sourdough journey and your video has given me confidence to proceed. Really appreciate you making this video!
@luckystarchild3320YUM
@prawnstar9213I e. Ever done it like this, I add my starter to the water and then add my flour. I’ve seen most everyone do this?
@Kashkelly-k8kSolid video!!! excited to see what you post next 💯
@TiTiASMRSSSAwesome video. I knew most of it but it tied it up nicely for me. One question about temperature - I normally do 230C covered and 190C uncovered. This video shows much higher temperatures. Any insights on this?
@amif2000I was really interested in making SB until I watched this video.. ain't nobody got time for that...15 step process over days for some damn bread
@trevorparker4899I can never get the crumb right. However, i like the way it comes out because its like normal white bread with sourdough flavor. Sourdough done correctly is not great for sandwiches or toast because the big holes make it a mess. So im no longer trying to get it right. I love it the way it comes out
@AronBryan-k9uIf you have a chance to read this I hope you can make steam bun with sourdough starter on your next video.
@MT-kb8dfSoo... hows it not sticking on my hands again?
@Zenpi-meIt's all about trial & error. 🙃
@kentuckykneadThanks MIKE, YOU HAVE GIVEN ME A FEW GREAT THINGS FOR LIFE. I make fermented Salsa all the time.
@barneythedog977Daily sourdough is really helping my MH - chronic depression and PTSD diagnosed for decades now. Trouble is it's so expensive! Now I see why.
So I am going to start making my own and it looks really intense!
By far the best video I have come across on sourdough. Thanks buddy
@piefacejimThe problem with making sourdough these days, or any bread really, these days is shown perfectly in this video and the very unhelpful trend is still going on today with content creators. That problem - no real measurements. This notion that measuring the way we have for thousands of years is somehow wrong or not good enough just makes it seem so much harder and it really doesn't solve any of the problems influencers will say it solves. It's just a cheap way for a content creator to show they're on-trend and assume an authority they don't really have. It was taken from someone watching a documentary about a large industrial bakery like Hostess who started measuring ingredients by weight. You know why they do that? It's fucking easier to automate it and eliminate jobs. It has nothing to do with the internet invented nonsense about accuracy in measurement. It just gives you another kitchen gadget to buy and clean. Don't measure by weight, just use cups like a normal person and don't make that more complicated than it needs to be either. There's no need for scraping across the top of the cup with a butterknife or spatula or doing anything more than tapping the cup against the inside of the container. Cooking and baking are really not NASA projects. Hyper accuracy is not going to effect anything. If it's a little over or a little under; it's just never going to matter.
@LordPadriac