No-Fuss Sourdough Bread Recipe | What Went Wrong and How I Fixed It

No-fuss sourdough proves that baking bread doesn't have to be perfect. Even though I didn't have enough starter and accidentally used too much flour, I was still able to make a delicious loaf! Follow along as I share this simple sourdough process and how to troubleshoot common mistakes while still getting great results. The BEST + EASIEST Sourdough starter: https://amzn.to/4e33VXX Taylor food scale: https://amzn.to/4eo3A3l Lodge cast iron dutch oven: https://amzn.to/49C0BSm Ingredients: 475 g all-purpose flour (organic if possible) 325 g water 100 g active Sourdough starter 10 g salt Instructions: Stretch & fold dough 3x (30min in between each stretch and fold) Rise for 4+ hours (poke test: dough should springs back slowly with a slight indent) Shape dough Preheat oven to 500°F Score dough Bake 20 minutes (take lid off halfway) Troubleshooting: Too much flour: carefully add 10g of water in between stretch and folds to prevent the dough from being too dense and dry. Too little starter: keep an eye on the dough as it rises, it may need longer time to rise during bulk fermentation. FTC disclosure: The links in this video are affiliate links, which means I may earn a small commission if you choose to make a purchase—at no extra cost to you. It’s a simple way you can support me and my channel, and I truly appreciate it so much! Thank you for being here and supporting what I create 🤍