Comments on: No Knead Sourdough Bread

By: Sage

Sage — Tue, 28 Mar 2023 15:12:55 +0000

Can't wait to try this recipe out! I recently redid my kitchen, I'm talking refinished cabinets, new appliances, the whole shebang. Now that it's all done, I'm feeling so inspired to cook and bake. Homemade sourdough is top of my list! Thank you for sharing!

By: Chef Markus Mueller

Chef Markus Mueller — Thu, 28 Oct 2021 09:56:21 +0000

In reply to Holly. That's great Holly! We'd love to see the finished results! You can tag us on Instagram and Facebook @earthfoodandfire !

By: Holly

Holly — Tue, 26 Oct 2021 23:46:19 +0000

I’m so excited. I’ve followed your recipe this last week for the starter and I’m attempting my second loaf tonight! First loaf didn’t go too great because I forgot to pull my starter out of the fridge the night before to let it completely reactive. Instead I pulled it out of the fridge morning of, fed it, waited 2 hours and used it in the dough. Bad idea, don’t do this lol. My dough didn’t really rise at all and just didn’t work out. But I made the dough again today with my red starter that I left on the counter instead and I got great rises on each of my proofs. My oven is currently preheating with my Dutch oven in it and I’m so excited to bake and taste my hard work! Thank you for your awesome instructions!!

By: Chef Markus Mueller

Chef Markus Mueller — Wed, 11 Nov 2020 16:57:12 +0000

In reply to Amber. Hey Amber, Glad you had such success with your first loaf. What I would do if you are storing the starter in the fridge (which is fine), is to take the entire starter out and feed it and let it become fully active again before measuring out the 100 grams needed for the bread recipe. Depending on your local room temp/humidity etc, how long it takes to become active again may vary. Generally speaking though, I would take the whole starter out a day or so before you plan to bake in order to get it a good feeding and warm up before starting the bread making. Once it's fully active again (so doubled in size, bubbly, and sour-smelling), take the 100 grams of active starter, and 'feed' it with the bread recipe ingredients. Any leftover starter not used to make the bread is returned to the fridge for next time. I hope that clears it up.

By: Amber

Amber — Mon, 09 Nov 2020 03:38:41 +0000

I used your recipe for starter then this for making bread, it turned out amazing, my husband was so impressed. However, the second time I tried to make a loaf, it was not nearly as good—very dense and doughy. I ended up throwing out my whole starter and doing it all over again with same result. First loaf was perfect, two weeks later second loaf dense doughy. Can you provide more information on maintaining the starter? When I made the first loaf from freshly made starter, I scooped out 100g for recipe then put remainder in refrigerator. One week later I took it out, added 2/3c flour and 1/3c water, stirred it up and put it back in refrigerator. When I went to bake again, nite before I scooped out 50g, added 50g flour and 50g water, let stand on counter with linen cloth cover over nite then made bread as directed using 100g and discarded the left over that had been out. I know your recipe suggests feeding starter nite before with 1/2c flour and 1/2c water but do you mean the entire tub of starter from the refrigerator or a specific portion? I feel like my second loaf problems lay with the starter, could be wrong of course, I’m new on the sourdough scene. Help me, please.