tag:blogger.com,1999:blog-4841717398700828.post8371995971808891591..comments2023-09-05T09:13:33.226-05:00Comments on Artistta: The easiest sourdough bread recipe I know (NO KNEADING!) that many have asked me to share and it can be done with 100% whole wheat!Artisttahttp://www.blogger.com/profile/16452923693687384103noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4841717398700828.post-78767772300021056092015-03-20T19:56:39.086-05:002015-03-20T19:56:39.086-05:00I just wanted to come back and thank you for this ...I just wanted to come back and thank you for this recipe! I've been making it now pretty much every week for about 1 1/2 years! As a mom with two little kids (2 and 5 months), I love how SUPER easy it is to get healthy bread on the table. I've got the recipe memorized and it seriously takes me only about 3 minutes to mix it up. Thank you for this recipe! :)Rebekahnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-16789851920134253892015-01-30T18:42:09.348-06:002015-01-30T18:42:09.348-06:00So, I think I figured out my problem -- I used Who...So, I think I figured out my problem -- I used Whole Wheat Pastry Flour.<br /><br />But, in the name of "making it work", I let my dough rise for about 8 hours, poured it into a jellyroll pan (yes, it was still pancake batter-like), sprinkled some Italian herb and sea salt on the top, and made a REALLY delicious Foccacia bread.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-37295804495979506582015-01-30T08:40:27.340-06:002015-01-30T08:40:27.340-06:00You could try and add more flour to the dough to t...You could try and add more flour to the dough to thicken it. It would take longer to ferment this way. Perhaps try 1/2-1 cup worth more flour. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-71045437012490678772015-01-30T08:23:36.970-06:002015-01-30T08:23:36.970-06:00Hi, I'm sorry it's not working. No, the do...Hi, I'm sorry it's not working. No, the dough is not supposed to be soupy. I use a 100% hydration starter. I feed my starter 1/2 flour and 1/2 water, by weight, not volume. So my 100g starter would get 50g flour and 50g water. If you are doing it by volume, your starter will be thinner than mine. Mine is very thick, like a very thick pancake batter. <br /><br />I used a conversion chart for the ounces in this recipe. I did just double check them and they are correct. The dough should be very sticky, but be able to hold a loose form if it was dumped out on the counter and tried to shape. <br /><br />Let me know if I can help in any other way. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-90217040278872873802015-01-30T08:13:26.644-06:002015-01-30T08:13:26.644-06:00I just mixed this up, and it looks like pancake ba...I just mixed this up, and it looks like pancake batter ... that can't be right.<br /><br />I used my sourdough starter, which is always fed 1/2 flour and half water -- is that the problem? Is my starter wetter then what you use?<br /><br />I also followed the ounces weight measurements -- 16.5oz whole wheat flour, 12oz sourdough starter, 15oz water, and 2 teaspoons salt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-42793195958159915072014-11-16T16:12:04.362-06:002014-11-16T16:12:04.362-06:00I'm eating this right now and its sooo good! t...I'm eating this right now and its sooo good! the inside is moist and sticky and the outside was crisp and delicious. I used half rye and half sprouted whole wheat flour and baked it for 30 min covered at 450 and 10 min uncovered at 400. I also halved the recipe. Thank you, I will be sharing this with friends and family!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-70531847630072315562014-10-02T23:16:20.796-05:002014-10-02T23:16:20.796-05:00I would guess that you split the dough in half and...I would guess that you split the dough in half and do two loaves at the same baking time. The surface-volume ratio can make things tricky if you make a bigger loaf.ellarishttps://www.blogger.com/profile/05115446332557385000noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-62055442039618831502014-06-23T04:20:08.961-05:002014-06-23T04:20:08.961-05:00Hi There was about to give up on making bread til ...Hi There was about to give up on making bread til I found this recipe it is SUPER please could you tell me if you double up the mixture do you double up the baking time too???Anonymoushttps://www.blogger.com/profile/16909140367540724436noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-15800569155786901552014-06-19T22:29:41.680-05:002014-06-19T22:29:41.680-05:00I have tried making this a few times and find that...I have tried making this a few times and find that the inside of the bread takes on this weird kind of 'sticky' texture - any ideas?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-32706413827888422272013-11-19T13:54:37.566-06:002013-11-19T13:54:37.566-06:00Glad it turned out for you! Hope round 2 went well...Glad it turned out for you! Hope round 2 went well too. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-76033619476487741382013-11-19T13:53:51.258-06:002013-11-19T13:53:51.258-06:00Hi, my creuset says it goes to 500 and I have neve...Hi, my creuset says it goes to 500 and I have never had a problem with it at that temperature. If I am using my Lodge dutch oven than I go to 550. Hope that helps. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-79572816763381692602013-11-11T19:30:43.202-06:002013-11-11T19:30:43.202-06:00This turned out exceptionally well! Did not get th...This turned out exceptionally well! Did not get the same height as yours, but the flavor and texture are spot on. Doing this with my daughter as part of a 3rd grade science fair experiment, comparing a starter initially begun with pineapple juice to one begun with and completed with water. The first try was with the pineapple juice starter, and it was great. We'll make a loaf using the water-only starter tomorrow.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-22016147504904252292013-07-26T16:01:11.156-05:002013-07-26T16:01:11.156-05:00is the 'button' of the lid not going to me...is the 'button' of the lid not going to melt at 550 degrees? Creuset says up to 450 is possible...bibi amsnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-59971286654308347102013-04-29T21:47:37.286-05:002013-04-29T21:47:37.286-05:00Glad to hear it turned out for you. I love this br...Glad to hear it turned out for you. I love this bread. I have used all kinds of different flour and generally had good success. The soft white wheat berries do work. I don't recall the bread being overly crumbly. I now make this bread with 100% spelt and love it. I also converted my sourdough starter to all spelt. It works very well. I'm finding that spelt works better for bread in general. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-19384380287622989602013-04-23T10:33:48.186-05:002013-04-23T10:33:48.186-05:00I made this with hard red wheat berries and is was...I made this with hard red wheat berries and is was GREAT and SO easy.<br />You mentioned soft white wheat in the post. Have you made this using 100% freshly ground soft white wheat berries? If so did it turn out or was it too crumbly?<br />Thank you.Alexhttps://www.blogger.com/profile/12275987283849005686noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-91926530632723502752013-03-12T12:10:54.731-05:002013-03-12T12:10:54.731-05:00Thank you! Thank you! michelle p. from wanoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-24455975519449765722013-03-12T08:00:16.875-05:002013-03-12T08:00:16.875-05:00Having your starter at it's peak is always bes...Having your starter at it's peak is always best, but you can get away with it being fed within that last 8 - 12 hours. The bread may not rise as much, but it should turn out pretty well. Experiment and see what results you have. This is a more flexible recipe than most risen breads. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-82058765059054867442013-03-12T01:08:52.028-05:002013-03-12T01:08:52.028-05:00Just a quick question....Does your starter need to...Just a quick question....Does your starter need to be at its peak to start this recipe...like fed a few hours before or can it be after some time has passed in the day? michelle p. from wanoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-42719997474416096262013-02-01T15:55:23.884-06:002013-02-01T15:55:23.884-06:00Hi Rebecca, it can be an extremely soft dough. In ...Hi Rebecca, it can be an extremely soft dough. In my experience the warmer the kitchen or the longer it ferments the softer the dough. One thing you can do it skip the kneading step, which really is kind of shaping the dough more than anything else, and dump the dough directly into the pot. I often do this. When the dough is extremely soft putting the it on a cloth is almost essential to easily get it into a pot. Glad it still worked out for you. I love this recipe and make it several times a week! It's too easy not to. Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-11724008092753276242013-01-19T12:13:36.119-06:002013-01-19T12:13:36.119-06:00I see this is an older thread, so I don't know...I see this is an older thread, so I don't know what will be seen...LOL I, also, had a 'soupy' dough, so when I turned it out onto the counter (didn't have a proper towel, so used LOTS of flour!) I folded it <br />over several times, incorperating enough flour to be able to work with it. I guess it was really more of a very gentle kneading, perhaps?? It still was a very 'loose' dough, but I managed to get it into my pot, and it baked wonderfully. Just an FYI...:)<br />Rebeccanoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-43089729422951253152012-10-31T06:53:23.330-05:002012-10-31T06:53:23.330-05:00I Rechael, I have thought of trying some other sta...I Rechael, I have thought of trying some other starters. My friend has a starter from Alaska I believe that's been going for over 200 years! Thanks for your thoughts! Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-18710635941577972272012-10-31T06:51:59.005-05:002012-10-31T06:51:59.005-05:00Hi Sarah, sorry for the delay in responding!!! I h...Hi Sarah, sorry for the delay in responding!!! I have many times doubled and tripled this recipe. If you haven't already tried making it, the bread could go further than you think. It's denser than sandwich bread and far more filling. One thing I do regularly is use my larger pot, I believe it's a 4 quart one and double this recipe. This works great for our family. I also make a bunch of loaves over the course of a couple of days and then stick the extra in the freezer. As far as making bread is a loaf pan, this is not the right recipe, but there certainly are plenty of recipes that work well for loaf pans. Check out GNOWFGLINS (http://gnowfglins.com/ecourse/classes/sourdough) for her sourdough e-book which is filled with a variety of recipes. I also like the website The Fresh Loaf (thefreshloaf.com, try this link too http://www.thefreshloaf.com/node/6878/whats-your-favorite-ourdough-book). This is a book I've also just started trying to use and it's filled with a ton of different bread recipes (http://www.amazon.com/Classic-Sourdoughs-Revised-Bakers-Handbook/dp/1607740079/ref=sr_1_1?ie=UTF8&qid=1351684230&sr=8-1&keywords=sourdough+cookbook). The recipes are with white flour, but I am hoping to transfer some of what I learn from it to making whole sourdough bread. What it ends up coming down to is a good of a starter you have. Hope that helps! Artisttahttps://www.blogger.com/profile/16452923693687384103noreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-81261199431584683252012-10-30T15:36:52.395-05:002012-10-30T15:36:52.395-05:00Hey! just a little tip from baker to baker, id go ...Hey! just a little tip from baker to baker, id go check out sourdoughs international for some bada** sourdough starter. i got the san francisco and OMG way good, came out great.rachaelhttp://www.sourdo.comnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-69750504395747783012012-10-24T18:03:51.077-05:002012-10-24T18:03:51.077-05:00I'm wondering if the starter works just as wel...I'm wondering if the starter works just as well if you make enough to do 4 loaves? Is there a recipe that you can bake in loaf pans, to do 4 at a time in the oven? I'm feeding a family of 10 and would like to make this more practical. Thanks :-)Sarahnoreply@blogger.comtag:blogger.com,1999:blog-4841717398700828.post-7217515947774612352012-10-24T15:16:17.599-05:002012-10-24T15:16:17.599-05:00Thank you so much. I have tried doing sourdough be...Thank you so much. I have tried doing sourdough before and it was a flop. The starter was really strange. This recipe is perfect! I can't wait to start it! Sarahnoreply@blogger.com