15 Mistakes Most Beginner Sourdough Bakers Make
15 Mistakes Most Beginner Sourdough Bakers Make
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-Sourdough Recipe-
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
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Room temp… I keep my house cold… for example, I can’t make kombucha… I can make tasty vinegar tho lol.. I started my sourdough in march or April knowing the temp of my house would be a happier temp for the starter
Our chickens love sourdough discard
The chop stick was genius! So much better than a spoon of small spatula
Has anyone been able to download his sheet? It keeps bringing up an ad that I can’t get out of
There were no guides
Use Organic Rye flour for your sourdough it will give you the BEST SOURDOUGH STARTER!! Strong great starter!! Do the float test ! Drop a dollop of SD in water and it floats when it’s strong and ready to make great BREADS!!
Can I use dough hook on my kitchen aid mixer for autolysing?
if u struggle so don’t use 80% dehydration
Oh thank you! So many things I missed on my first attempt. I had a very tasty brick! Lol!
Jesus loves you! How can I pray for you, how are you?
Where did you purchase the wooden cooling grate?
“It’s not a religion, it’s more like a friendship, so just talk to your FATHER, like you are HIS kid! Just start talking to Jesus!”
my starter dont go up((( i wonder, what can be a problem…..
I also followed his standmixer recipes and worked wonders 🎉
I love Audible!
Thanks! You have given me so much hope as my sourdough loaf came out rather well for my first attempt! I tried following other’s directions, and the results weren’t good.
So, thank you ,Mike, for your clear, detailed directions and pleasant demeanor.
Your kitchen space is awesome:)
Why in this video are you stretching and folding in the bowl whereas on your video ‘two reasons why your sourdough doesn’t spring’ you do it on the bench?
Just fried some starter and ate it with maple syrup. Best idea everrrrr!!! Thank you. You’re awesome !!!!!
I need that jar for my starter!! What brand and size? Do you have link?
Great video, thanks!!
Does anyone have any uses for over proofed dough? I feel so bad throwing it all away 😭
Great instructions…many thanks! Question: If I feed daily, can I just keep the closed starter on the shelf? I live on a boat, no fridge.
Do I have to use organic wholewheat flour for my starter or can I use normal all purpose flour?
Thank you, thank you, thank you!
???Do you have to use plastic wrap or can you use cloth/parched paper/aluminum??? Thx!
My loaf was a flop. It stuck to my cloth while proofing and ended up so bad. Wanted to throw it in the garbage. Ugh. I’m
New at this and feel like giving up but I want to perfect it. Used lots of flour but not enough I guess. Been using the things I have but have finally ordered a whole kit of proper supplies from Amazon. Any tips?
My first one comes out like a rock probably needs more water..
Hi Mike,
I used your ratio and my bread did not rise. I had a good starter in the fridge. Took it out, feed it, it doubled in size,
Started with three cups of flour, 345 grams and used your percentages.
Still trying, Tom
Use only whole wheat or rye for making the starter . The bacteria consumes the hull of the seed
I do not understand the “starter.” How do you know when to pour off some? I don’t get it
Great video! Thank you 😊
Could I bake this in a bread loaf pan?
I was going to give up trying to bake sourdough bread. I had been trying for a while. But you have given me hope. 😊 I will follow your recommendations. Thank you.
What did he put over the dough that creamy stuff!!
I’m not into the sourdough fried bread but I’d like to try using excess starter as a rue base.
I watched another video where you added starter in with water and flour. Should I add starter in after flour and water sit like im this video? Or mix it all together? Thanks! 😊
badly delivered advice throughout. one that i just heard – "the dough wont stick to your scraper but itll stick to you" simply not true, youve gotta swiftly swipe the scaper underneath, pulling it out quicky, not allowing it to stay pressed against the dough for too long, because yeah it does stick. you dont have the natural teaching ability to take it back to square one and explain something from 0. the dough doesnt stick to YOUR scraper because you know the technique. for me who only just started baking a couple months ago, if i heard that advice when i was starting to work with wet doughs, i’d be mad at you for acting like the scraper is a foolproof non stick machine. i threw out a batch of dough in the beginning because exactly that was happening, the dough was sticking to my scraper because i was moving too slow. you wont see this comment anyway but man, you can summarize but you cant teach
This video made my whole bread making experience 100% better. Thank you!
He only proofs it for 2-3 hours? I’ve always read until doubled which was like 8 hours! I’m confused!
This was EXTREMELY HELPFUL and informative
Absolutely fabulous tips-really appreciate your wisdom, experience and all around “great guy-ness!” Thank you!
Going for the sourdough checklists now..🙌💪🥰
This is called 15 mistakes but actually it is how to make a loaf in 15 tips. Also I’m afraid the boring monotone voice is a real turn off
You always make me hungry.
Thank you for sharing awesome video it inspired me to just go for it and try sourdough ❤
Ok! That’s it! I think I have the confidence I need now to get back into making sourdough! Heh I did have a run with it last winter.
Question… My little oven only goes up to 450F. Would you add a bit of time to the Dutch oven pre heat, and the baking of the bread?
Is salt directly on the starter wont kill your starter?
This is my go to video each winter when I make sourdough. Mike is a good teacher 😊
I made a dough brick 😅
какое-то безумное количество действий надо сделать и потратить времени чтобы сделать чёртов хлеб. а закваска вообще становится полноценным питомцем, которого придётся кормить всю жизнь.
Wish I has seen this video a year ago! My first loaf(and 2nd) looked like cow pies. About an inch thick and I would have needed a chain saw to cut them. I got better over time but I still have a lot to learn! Thanks so much!
BRILLIANT!!!!!!
Experienced baker but new to sourdough. It’s frustrating to not just whip up amazing perfect bread so this was VERY HELPFUL. Thanks for taking the time to create this. I know it was from years ago but your video came recommended from a beginners sourdough group and I can see why 😊