Master Class: Ben Starr's 10 minute Simple Sourdough (for lazy people!)

A sourdough loaf so simple ANYONE can do it, with about 10 minutes of actual effort across 24 hours, with NO stretching or folding, using UNFED starter, and without preheating the oven. Sound too good to be true? It's not. After more than 4 million views, and 4 years helping viewers troubleshoot this recipe, this video is an incredibly comprehensive Master Class on the easy production of low-hydration sourdough. Wicked thanks to S0UD10 STUD10 for naughty animation! https://linktr.ee/s0ud10    / @s0ud10   PRINTABLE RECIPE: https://ultimatefoodgeek.com/2024/03/... Easy Sourdough Starter video:    • The Easiest Way to Make Sourdough Starter ...   Whole grain / Freshly Milled Flour video:    • Freshly Milled Flour and Whole Grain Simpl...   My Favorite Sourdough Toys: (I'm an Amazon affiliate. If you buy something from these links, I'll get a few cents. Thanks!!) 4 Quart Enameled Cast Iron Dutch Oven: https://amzn.to/4bcfGLm (This is the closest Dutch Oven available on Amazon to the model I am using in the video. If this link doesn't work, search for a 4-5 quart Dutch oven, approximately 9" in diameter and 4.5" deep.) Professional Kitchen Scale: https://amzn.to/45HgEJy (Tough, accurate, runs on AAA batteries rather than pricey ones.) My favorite oven gloves: https://amzn.to/49479qS (Comfy, fit well, dexterous, totally heatproof.) My favorite bread knife: https://amzn.to/4cvLNV8 (I get a new one every 2 years or so...it's not that easy to effectively sharpen a serrated knife.) Clear plastic rising bowls with covers: https://amzn.to/3ZMB2rU (Get the 150oz size!) Pre-cut parchment sheets: https://amzn.to/4fK8YeR Beeswax cloth: https://amzn.to/4fwcgSu (Perfect way to store bread) CHAPTERS: 0:00 Sourdough doesn't have to be hard 2:48 Quick demo/overview 8:36 Master Class begins 9:06 You MUST have a scale 10:10 Sourdough starter 11:57 NEVER pour off hooch! 12:42 Texture of your starter (thick or thin?) 13:35 How soon can you bake after feeding your starter? 14:15 Water 15:17 Inclusions (adding stuff!) 15:39 Flour 16:30 Whole wheat/Rye/Spelt/Einkorn flour additions    • Freshly Milled Flour and Whole Grain Simpl...   17:11 Salt (why more salt makes the recipe flexible) 18:11 Gluten Free? (Starter? Sure. Bread? Never.) 18:40 Gluten is Everything 20:24 Lowering the salt content 21:14 Mixing 21:52 Too sticky to mix? 22:09 Rising in ziploc bags 23:00 First rise / bulk fermentation times 26:05 Refrigerating the dough option 27:15 Transporting dough to bake elsewhere 27:53 Understanding fermentation 28:35 Science! 28:48 Naughty animation by S0UD10 STUD10 31:52 Sourness of bread 33:02 Is the dough ready to shape? 34:14 Baking vessels (Dutch ovens, loaf pans) 35:36 Size of Dutch oven 36:59 Preventing sticking (oil/spray/parchment) 38:27 Risks of overproofing in ziplocs 40:14 Shaping a boule for Dutch oven baking 42:04 Too sticky to shape? 42:32 Dough tears while shaping? 42:58 Timing of the second rise 43:54 Shaping a loaf for a loaf pan 49:14 Scoring a loaf 49:41 Scoring a boule (Sourdough Ear) 50:10 High humidity delays crust development 51:00 Baking at elevation 51:26 Starting in a cold oven 52:01 Convection is irrelevant 52:28 Importance of cooling fully 53:53 The Insanity of Modern Sourdough Thinking 55:20 Browning or Burning 56:04 Tasting! 56:53 The ONLY kind of bread knife to own 58:19 Preserving freshness with beeswax cloth 59:14 NEVER REFRIGERATE BREAD!!! 1:00:29 Rewarming makes bread moist again 1:00:57 Shameless groveling