How to Make a BIG Batch of Fresh Healthy Sourdough and Keep it in the Fridge for up to 2 Weeks!

I fell in love with Sourdough when I realized I did not have to deal with it everyday, instead I could make one Big Batch of Dough one day a week and have fresh bread and pizza for the next 10 days! This is how I make a big batch and let the sourdough ferment and proof in the fridge. Welcome to the Easy Lazy way of making healthy sourdough bread anytime you want. Get your sourdough starter out of the fridge and let's wake it up so you can make bread. How to bake and shape a loaf once you've mixed up your dough:    • How to Make a Rustic Loaf of No Stress Sou...   Here is our favorite Molasses Krinkle sourdough discard cookie recipe! https://ciderpresslane.com/blog/2025/... Our Full Sourdough Playlist! Be sure to subscribe so you know when we post the next one!    • Easy Sourdough   All of our Sourdough Essentials : https://amzn.to/4ly1ijI All of our Favorite Kitchen Tools : https://amzn.to/3lmP6rj Our Cookbook : https://ciderpresslane.com/shop/dinne... Our Red Tin Treats ECookBook : https://ciderpresslane.com/shop/red-t... Did you know that when you watch our videos you help fight human trafficking! It's true, years ago we decided to use our everyday life as a way to fight against slavery and trafficking. Since then we started hosting the Freedom Dinners (    • How our Backyard Table has raised over $10...   ) and when our business , http://www.ciderpresslane.com , started we knew we wanted it to give back too. We donate 10% of all of our profits to  ⁨@AtlasFree⁩  to fight for those that cannot stand up for themselves. So glad we get to bake and garden, fill our tables and use the beauty of our everyday lives as a powerful tool for hope! 10 hours before you're going to mix up your dough feed your starter with these measurements in a clean quart size jar: 50 grams of starter or discard from your fridge 200 grams room temperature water 200 grams all purpose unbleached flour Allow the starter to rest in a warm spot. The starter should double itself as it rises. If yours has not risen repeat the feeding process! Be sure to do the water test to check that your starter is ready to bake with. Then mix up your dough. This recipe will make 2 large loaves. If you're family will eat more than that in 10 days, double or triple this recipe! Sourdough Loaf Ratios for 2 Loaves: 300 grams Sourdough Starter (active! this will float in a cup of water) 600 grams room temperature water 900 grams all purpose unbleached flour 23 grams of salt Video Chapters: 0:00 - 0:20 - how to make a mess one day and have fresh sourdough all week 0:21 - 1:05 - sourdough dough can stay in the fridge for up to 10 days! 1:06 - 1:26 - my sourdough schedule 1:27 - 1:39 - this recipe is for 2 loaves of bread 1:40 - 2:05 - if sourdough starter confuses you we have more resources for you! 2:06 - 2:24 - this is HOW I stopped being a slave to sourdough 2:25 - 3:35 - how to KNOW your sourdough starter is ready to bake with 3:36 - 6:50 - how to make sourdough bread dough 6:51 - 7:26 - what should my dough look like? 7:27 - 8:50 - why sourdough doesn't take lots of your time 8:51 - 9:20 - how to add the salt to your sourdough 9:21 - 10:00 - this is how to autolyse your dough 10:01 - 10:52 - this is how I make multiple batches of dough 10:53 - 11:37 - don't throw away any extra sourdough starter, save it! 11:38 - 13:58 - how I fit sourdough baking into our real life 13:59 - 15:28 - mixing in the salt and your first stretch and fold 15:29 - 16:00 - stretch and fold number 2 16:01 - 16:25 - what if my dough is really sticky 16:26 - 16:50 - stretch and fold number 3 16:51 - 17:16 - what the dough looks like now 17:17 - 18:21 - final stretch and fold and how we store our big batches of dough 18:22 - - come bake a loaf with us next! #sourdough #sourdoughforbeginners #sourdoughtips #sourdoughbaking #sourdoughrecipe #bread #baking