Making Sourdough Starter and Bread For Non Bakers (Easy No Knead and Advanced), by FEATR on YouTube. 17 min 7 s.
- Video length
- 17 min 7 s
- Time to do it
- 5 days for the starter, plus 1
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Mix equal weights of flour and water in a jar, about 50 g of each, until you get a thick paste with no dry flour left.
Cover the jar loosely and leave it at room temperature. Each day, tip out half the mixture and stir in 50 g fresh flour and 50 g water.
After about five to seven days the starter should double in size a few hours after feeding and smell pleasantly sour. That means it is ready to bake.
Feed the starter and let it rise until bubbly and active. Mix a small amount of it with water, then stir in bread flour and salt until no dry flour remains.
Cover the dough and let it rest at room temperature for several hours, until it looks puffy and has roughly doubled.
Shape the dough into a round by folding the edges into the centre, then place it in a floured bowl or basket to proof.
Heat your Dutch oven in the oven at about 230 C. Tip the loaf in, score the top with a knife, cover and bake, then uncover for the last part to brown the crust.
If you want a stronger dough, use the slap and fold method: lift the dough, slap it on the counter and fold it over, repeating for a few minutes.
Tips and common mistakes
Use a scale rather than cups so the flour and water ratio stays consistent.
Keep the starter away from very hot or cold spots, since steady room temperature helps it grow.
Let the loaf cool fully before slicing or the inside will turn gummy.
Use oven gloves when handling the hot Dutch oven.
Questions
How do I know my starter is ready?
It should double in size within a few hours of feeding and smell sour, not like raw flour. If it does not rise, keep feeding it daily for a few more days.
Can I bake bread without a Dutch oven?
Yes. A heavy lidded pot or a baking tray with a tray of water underneath works. The lid or steam helps the loaf rise before the crust sets.
Do I have to knead the dough?
No. The no-knead method relies on time and folding instead. The slap and fold option gives a tighter dough if you want to try it.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
