Simple Sourdough with Scott: Make Amazing Sourdough Bread in 2 Hours Using Yeast! | Scott Walker | Skillshare

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Simple Sourdough with Scott: Make Amazing Sourdough Bread in 2 Hours Using Yeast!

teacher avatar Scott Walker, Sourdough Veteran/Grandpa/Dad

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

12 Lessons (35m)
    • 1. Intro - Welcome to the Class!

    • 2. Understanding Start

    • 3. Why we use Yeast

    • 4. Acquiring Start

    • 5. Making Your Own Start

    • 6. Saving Overly Fermented Start

    • 7. Pre-Cooking

    • 8. Equipment Needed

    • 9. Ingredients Needed

    • 10. The Baking Process!

    • 11. Replenishing Your Start after Baking

    • 12. Outro - Thank You!

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About This Class

If you've always wanted to make your own sourdough bread, but can't commit to a 8-9 hour process every week, this class is for you!

Scott Walker has spent many years experimenting with his family's sourdough bread recipe, which uses store bought yeast. In this class, you’ll learn tips and tricks he uses in the sourdough bread baking process to make sure he gets a loaf that's so sour it bites back, and that rises sufficiently.

In this class you’ll learn: 

  • Why and how to use yeast as a beginner sourdough baker
  • How to acquire and/or make your own sourdough start
  • How to bake a stellar loaf of sourdough bread
  • How to replenish your start after baking
  • Tips on where to go and how to grow as a sourdough baker after you've mastered the basics

Whether you're brand new to sourdough, or have years of baking under your belt; you'll be able to pull a wealth of knowledge from Scott's extensive experience in the sourdough world. 

Meet Your Teacher

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Scott Walker

Sourdough Veteran/Grandpa/Dad


Hello, I'm Scott, a sourdough baker with over 30 years of experience. In my spare time, I love hanging out with my five children and eight grandchildren, snowboarding, trying out new recipes, and serving others.

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1. Intro - Welcome to the Class!: The first ten times I made sour dough, it turned out more like a giant hockey puck than a loaf of bread. I'm Scott Walker. I've been making sourdough bread now for the last 32 years with my mother's recipe, I grew up eating and loving this bread and I'm going to show the family secrets with you. Not only will I be giving you a repeatable process, but also the science and the art behind making sourdough bread so that you can eventually grow as a sourdough Baker. Having sampled the LOS from a number of sourdough recipes, I have yet to find what I don't like, but this one is by far my favorite, probably because I was raised on it, but definitely because it's very flavorful. First we're going to give you some background to help set you up for success. We'll then talk about the ingredients and tools that are required to make sourdough bread and then show you the step-by-step process. There's also a sourdough cheat sheet that has a full list of equipment, all the ingredients you'll need, and the step-by-step process, this will be a great reference for you when you make your own bread. It's available for download below this video, all of the equipment and ingredients you'll see today, you'll probably have in your kitchen, there's no reason for you to go out and buy new equipment or rarer ingredients. Most of my equipment is actually been scavenged from friends and family and simply repurposed for making sourdough bread. With that said, let's jump right into the next video about sourdough. Start a central piece of your sour dough journey. 2. Understanding Start: The start is what makes the sourdough bread awesome sourdough starter is nothing more than flour and water mix together with the help of natural yeast and bacteria. The bacteria and yeast come from the air around the start. They feed on the flour and water mix and then produce the soundness. These of course, are good bacteria, like the ones in your key for a yogurt or your probiotics during the meeting and the rising process of the dough, it permeates the bread and brings a different in character and taste to it. This is all based on the starts, maturity, thickness, and strength. I'd like to cover a couple of myths now that you may have heard about sourdough start. The first is that outside of a 50 mile radius of San Francisco, sourdough starts lose their soundness. This is not a true story and has been debunked by a couple of scientists who actually live in San Francisco. You wanted to read that article, it's in the course description. Here's another one. You cannot make sourdough bread at altitude. Not sure how high you supposedly have to be to make it impossible to make sourdough bread. But word about 4600 feet above sea level here. And it's never been a problem for me. The one thing that altitude will do is cause your bread rise faster than at lower altitudes. This can be managed effectively by reducing the amount of yeast to use for each loaf of bread. If the bread rises too fast, you miss a few things like stability in the structure of the bread, brisk of large air pockets and an uneven development of the soundness of your bread. 3. Why we use Yeast: Some sourdough fans may see the adding of yeast sourdough bread is heresy, which frankly puzzles me. All of the sourdough goodness is still in the mixture from the sourdough starter. And you won't have to babysit the process of making a bread for seven to eight hours. I use yeast when making my sourdough bread for four reasons. The first reason is that it significantly reduces the time from start until the finished loaf of bread will be making sourdough bread and two to three hours versus 78 hours. The second reason I use yeast is that the texture of the bread is much finer than just using the sour dough is the only leavening agent while making the bread. It is more like the texture of cake, then of course, bubble filled bread. The third reason is that it has a much higher moisture content. Again, more like cake than bread. The fourth reason is really interesting. When I share my sourdough with other people, they asked me how I get it so sour. Most people are familiar with the process of making bread where you live and the bread only with the sourdough start the process of the bacteria and the natural yeas eating the flower. What creates the soundness and causes the gases to form the further you are through the process of the bacteria and the yeast eating the flower, the more sour the start will become, but also the less active or gas-producing it will become because this recipe relies on the yeast as an additional leavening agent to the sourdough starter, you can let the start get more sour and still have it rise sufficiently to produce a great loaf of bread. And you get the best of both worlds. Fast rising bread dough and great tasting sourdough bread. The same added health benefits from the sourdough cultures. 4. Acquiring Start: Now we're going to talk about acquiring, aging, and replenishing your start. A family story around my star, is it my grandfather went to a National Park Service Conference in Canada, was given some sourdough start, brought it home and gave it to my mother somewhere around 1963, at which time it was already about 50 years old. This is the start that my mother gave me and that I've been using for the last 32 years. There's sour dough starts sellers online and it is a source for obtaining a start. That said, any special claims about a start or its properties are pretty much just advertising once you have a start in your area or locale for any period of time, take on its own personality. It will be fed by the natural yeast and bacteria in your area and home. What I'm trying to say here is don't spend a lot of money on a sourdough starter after a month or two. And your home is going to be something totally different than what you bought. My first suggestion is to actually ask somebody in your neighborhood to share some of their start with you. Most of them will be willing to share not only their start, but also some of their expertise. So if you get stuck in the bread making process, you have a ready-made ally. If you can't find a local source for a start, you can find them available on sites like Etsy, Amazon, and eBay. 5. Making Your Own Start: Alright, now we're gonna talk about how to make your own sourdough start. It's not really very difficult, just takes a little bit of a time and attention. The first thing we're gonna do is mix a cup and a quarter of flower. With a cup of water is put the flower right in the mixing bowl. I'm using a pitcher because it makes it easier to port into the container. I'm going to put it into later. Just pour that right on top. I use a hand mixer because it makes it easier to get all of the ingredients combined. It makes it nice and smooth. You don't get any lumps. We're gonna go ahead and mix that right now. All right. Once you're done with mixing and it's going to look like a cake batter that's probably a little too thick. And that's about the consistency that it will be. So you can make sure that you've got the mixture of Florida Water, correct? Three or four days ago, I did exactly the same thing. And I ported into this bottle has been going for about three or four days. So once you do this, poured into the glass container with a lid on it, it'll take that three or four days and it'll look like this. And then you'll be at a point where you're going to want to add some more to it, to give it time to mature. The culture needs to have a little more time to grow through. Get to a point where it's actually ready to use to make sourdough bread. Alright, so what I'm going to do is take the lid off of this bottle, stir the mixture together. You can see it's separated here, the water, liquid and the flower. So I'm going to mix those back together so that they're fully constituted as a single mixture. And then I'm going to, and you can see also that this is a lot less viscous or thick. And that's part of the process of the bacteria and the yeast eating or consuming the mixture. And then putting off gases and other things that makes it a little less thick. Once you've got that out of the picture, the mixing bowl, then you're going to want to stir this all together so that those cultures, the yeas and the bacteria can really permeate it about 234 days you're going to want to refresh and this again, and what you're going to do is pour out part of this, maybe a cup or so of it, and then go through the same process of adding a cup and a half of flour to a cup of water. And that will put new fuel into it and allow it to continue to grow and mature. It'll take you a couple of weeks, maybe three weeks, depending on your area. And the local yeast and bacteria that you've got before the start is actually ready to make bread. It'll be richer and fuller if you wait that long. I mean, going to be tempted to use it and you can, It's not like it's going to turn out horrible, but it'll be better if you wait. And then from that point on, you don't have to wait quite as long. I'm usually taking about a week between making loaves of bread with my start, so I'll use it, I'll replenish it and then use it about a week later. 6. Saving Overly Fermented Start: Alright, let's say you've let your start and go too long without using it. And you want to make bread in about a week. What I would do is mix it all together so that the liquid on top and the flower on the bottom is all nice and combined and then pour about two-thirds of it out. Once we do that, then we can take and add water and flour. And the ratio we talked about a cup and a quarter of flour to a cup of water. In however much you needed that, right for a single loaf of bread, it may just be that cup and a quarter of flour and a cup of water. But if you're making multiple loaves of bread like I do, and it be more like four cups of water and five cups of flowers. So however, however you need to do that for the volume that you're using. Mix that all up, mix it with the existing start that still remaining that you didn't get rid of and then let it gear or ferment for a week and then you'll be good to make bread. Let's say you've let it go too long and now you're in a time crunch and want to make sourdough bread today, there's another option that you can use, which is mixing some of the overly fermented start with some new replenishment, flour and water mixture to get the right soundness so that you can use that start to make bread. Now, the rule of thumb to use here would be that you want about a third of the new flour and water mixture that you would use for replenishment added to about two-thirds of the old overly fermented start to get the total volume that you need to make bread. Remember, it's a cup and a half a sourdough starter per loaf of bread. 7. Pre-Cooking: Welcome to the kitchen. We're going to start making some sourdough bread. Now, there are three important processes that are going to have to really monitor to get a successful loaf of bread. The first of those is going to be how sour you like your bread and how to manage your sourdough start to achieve getting that level of soundness and the bread. The second is going to be the moisture content. This is a pretty moist bread and so you don't want to dry it out and you're going to have to be counterintuitive at some points in the baking of bread to get where you want to be with the moisture content. The third of those is that you want to have the dough rise sufficiently long enough to be able to get the taste and the soundness to permeate the entire loaf of bread. You don't want to hurry that up in the first rising of the bread. And so we'll take you through that and it'll be pretty easy to figure out. That seems like a lot to remember. Don't worry about it. We'll come back to those at different points during the processes we talk about each step and what that represents. Now we're going to talk about the three parts of the recipe. The first is going to be the yeast mixture, which consists of water and oil, sugar and yeast will get those all mixed together in the right way and it will grow and then also helped the bread rise. The second of those is going to be the dry ingredients where we mix the flour and the salt together and get it ready to receive the wet ingredients. And the third is going to be the sourdough starter. That's the magic ingredient that makes this all fun. And so tasty. 8. Equipment Needed: I'm going to now list off the equipment I used to make sourdough bread and give a short explanation for each piece. Most of these items you already have in your kitchen. First, a forecourt mixing bowl. I use stainless steel. They're easy to use and easy to clean to a one court mixing bowl to create the yeast mixture. You on something large enough to allow the yeast mixture to expand and not get all over the counter. Three, a clearer container of at least one court in which you store your sourdough start. If you can see the start, it will allow you to gauge its strength at a glance and know when it's ready to use. For a two cup liquid measuring cup. This is used to measure the water for the yeast mixture, the amount of start for each loaf of bread, and the water for the start replenishment. 51 cup, dry measuring cup. This is used to measure the amount of flour for each loaf of bread, six, a one-quarter cup, dry measuring cup, used to measure the amount of flour for replenishing your start seven, a set of measuring spoons for measuring the salt and yeast during the process. Ate a mixing bowl or pitcher for mixing the replenishment for your sourdough start 9 and Apron. It else. We looked the part and it keeps my clothes clean. Ten spatulas. These are used to mix the flour and liquid of the start completely back together before using. And to get every last drop of sourdough goodness out of the measuring cup, 11, a wire whip. This is used to mix the flour and salt together and infuse some air into the mixture. 12, large mixing spin a large blade along handle and a wide group provides the leverage you'll need to make the mixing of all the ingredients together easier. 13, an ordinary tablespoon. This will be used to mix the sugar and oil with the water and then the yeast when added 14, a hand mixer, I use a hand mixer to combine the flour and water to replenish my sourdough start. It is fast and makes the mixture ultra smooth, no lumps for me, 15 paper towels. I use these baking pans with the coconut oil. 16 pans. I use cast iron pans to help me get a nice even heat on the bread. 17, rising clause, place a thin cloth or towel over the mixing bowl. While the dough is rising. It helps to keep it from drying out 18 cleaning cloth. There are a number times when cleaning up as necessary during the process. And a cloth is more environmentally friendly than using a paper towel each time. 19, a drying cloth, I often need to rinse my hands while making bread and then need to dry them. Of course, 20 oven mitts, I prefer myths to hot pads. So I don't get surprised by inadvertently touching the oven or pans when they are hot. 21, large serrated knife, a long sharp knife will allow you to cut your bread while still hot and require less pressure to do so. 22 cooling racks, these allow the bread to cool and not get soggy. 23 scraper. They're often bits of bread dough or other spills on the counter after baking. And a scraper really makes cleaning these small dried on messes fast and easy. 9. Ingredients Needed: Here are the ingredients for our recipe today. One and three-eighths cups of warm water, two tablespoons of sugar. You can use honey or a Gabi that will work as well. Two tablespoons of high-quality olive oil, two to three tablespoons of high-quality dry yeast for cubs of white flour, bread or all-purpose, either will work fine. One to 1.5 tablespoons of salt, 1.5 cups of sourdough starter, two to three tablespoons of coconut oil for your hands. 10. The Baking Process!: Okay, Now we're going to start with the yeast mixture. It's very simple and straight forward. First, I'm going to heat some water coming out of the tab so that it's almost hot. So it'll be warm by the time we add it. The sugar and the oil which will already be in there, turn on the water, let it run until it gets nice and hot. I've got a cup and three-eights of warm water. We're going to add two tablespoons of sugar to this mixing bowl. And this will be the fuel for the yeast. It will help it grow and gear get larger. The next ingredient is the oil, and we'll add about two tablespoons here. I'm just going to eyeball it. Don't get stressed. Is going to be, if it's close, you'll be fine. This is really to help with a little bit of flavor in the bread, and also it will help the bread Cook internally, sort of from the inside out and give you a nice even cook. Now we're going to add the water stirred around and mix it up until it's all dissolved. And I just use a regular table spin to do this. You get the oil dispersed and all of the sugars dissolved. It's as long as that takes. Now what we're gonna do is add the yeast and the yeast. You want a good quality of yeast, want to get a South Fleischmann red stars, something that's a good quality yeast. It's going to make all the difference in baking your bread, both in terms of the rising time and the texture of the bread. And the other thing is that when you get the yeast from the store, Typically I stored in a cooler area and our home before I opened the package basement in a storage room and then once it's open, I put it in a an airtight container and put it in the fridge and that will extend the potency of your yeast for longer. Now we're just going to mix this together until it's all combined with the water and the oil and the sugar in here. And it looks like kind of a muddy mess at this point. Now what we're gonna do is let this gear or grow. It'll take about three to four minutes and the mixture will actually be above the rim of this bowl. And that's kinda what I know, that it's okay to use it and put it into the bread while we're waiting for that to happen, we'll go ahead and mix our dry ingredients next. Now the dry ingredients are basically just flour and salt flour. You can use bread flour, all-purpose flour, either of those will be great. Just get a good quality flower. And what I'm gonna do is add more cups of flour to this bowl. Usually I use stainless steel balls, but for demonstration purposes I'm using a glass one here. Once you've got those four cups of flour into the bowl, then I'll take the salt and now I'll put a tablespoon and a half of salt in this little container. It's going to vary how much salt you put in here, depending on the soundness of your starred starts and average salary going to want one tablespoon. If it's more salary, you going to want a tablespoon and a half salt goes a long way, so don't overdo it. The start actually gets more bitter as it gets more sour as well. And the salt will actually counteract that bitterness to a certain point. And so that's what we're using the salt for is to help in both the taste and to counteract that bitterness of the sourdough starter. So we're dumping that in there. Now, the next piece is to actually take this wire whip and we're going to mix it and infuse some air. The salt well mixed in with the flour and infuse some air. And that will allow those dry ingredients to accept the moisture better from the yeast mixture and the sour dough start which are both wet ingredients. It gets nice and fluffy. My mother USA uses sifter when I was a kid, but this is actually faster and a lot easier. The next piece of this is to actually get the sourdough start into the right proportion, which is a cup and a half, is what we're going to use for each loaf of bread. And as you can see, it's separated some here. And this is how I know that it's just right to make bread is because I've got about an inch head on top of this. Flour and water sort of separated. That's kinda my gauge over years of doing this and the experience I've figured out that's about the right amount for how I like the bread in terms of how sour it is. So now what I'm gonna do is just use a spatula and combine that liquid that's on top is a totally natural. It's the part that gives the, shall we say, aroma kind of stinks. You can tell by the smell as well as that went on top how strong it is. So I'm just going to combine those back together and get them fully mixed in with each other. Once those are fully mix, make sure you get everything off the bottom. Then I'm going to put this spatula in the sink, pour out that cup and a half. I've got my cup actually marked here. I'm going to fill it right up to that line. So you don't want to get all of that goodness in there right up to that cup and a half line. Now we're just waiting on the yeast mixture and then we can put it all together. Now that the yeast mixture is ready, we're going to add it and the sourdough start into the mixing bowl with the dry ingredients. Just use that spatula to get everything out of there. And the same with sour dough start. All right. Now what I'm gonna do is use this spin. This is the only piece of equipment that I actually bought specifically to make sourdough bread. And because of the long hand on the big blade and the fat grip, it just makes it so much easier to stir all of the ingredients together. What you're going to want to do is stir this until all of the flower and moisture combined. It's all incorporated within the flour and salt mixture. And what you're going to notice is that this is a pretty wet mixture right now. And you're going to want to keep it that way. You're going to be tempted to actually add more flour at this point, but don't do it. It'll reduce the soundness and make the bread dry what you bake it. Okay, there we go. Now it's all combined together. That's just the consistency wanted. I tend to clean as I go so that when the breads baked, I'm pretty much done cleaning. Now what I'm gonna do is take some coconut oil and I've got this my local Costco. And I'm going to put it on my hands and make sure that it's evenly distributed. And this is going to keep the bread to a certain point from sticking to my hands as I need it. One of the things that you'll notice when I'm doing this is that I'm going to need this for a while. I don't know a minute or two, not too long. But I'm also not going to use the counter at all for needing the bread. If you put it on the counter to need it, it's going to be a sticky mess and you're going to have a hard time getting it back together. And once I've done this for a minute or two, I'm going to put it back in the mixing bowl. So now I'm putting this thin cloth on the top. While the bread rises for about 40 minutes or until about double in size, then we'll put it in the pan, we're going to bake it in. I usually put it in the bowl, Put the cloth on it, and then set it on top of the range so it can get some air circulation under it seems to help it rise better. Just don't turn the range on. While we're letting the dough rise, we're going to take the path that we're going to bake it in and actually coded by using a paper towel with some of this coconut oil. Just a thin layer is just so that it won't stick to it. And that'll make sure that it pops right out once it's cooked. K. There you go. Now we'll wait for 40 minutes for that bread rise and we'll need it one more time and then put it in the pan. It's been about 35 minutes, so we're going to preheat the oven to about a 180 degrees. This is an option that I like to do because I'm about fast and easy. And this cuts about half the time out of the second rising. And then we can just turn the oven temperature up to about 385 degrees once it raised sufficiently preheating. Now, set this to about 180 degrees. We'll just let that preheat. I'll take the bread off the stove needed again and put it in the pan. As you can see now the dough is significantly larger than was. It's roughly double in size. So we're going to put some coconut oil on our hands again, need it one more time format and then put it into the pan so it's ready to cook. Probably about a tablespoon of my hands of this coconut oils just to get them. So that DO will stick less to them. The dough will have lost a little bit of moisture and the rising process just sitting there, moisture evaporates out of it, but it's still going to be very moist. And you're going to need it again for about a minute to Two minutes. Okay, and now it's kinda formed up. We'll put it in the pan. And this will rise and fill that pan. And then come over the top. There'll be about double in size again after it rises and then we'll cook it. Now that we've got this in the pan and we preheat the oven to a 180 degrees. We've got a couple of options. We can let this rise again for 40 minutes outside the oven, or we can use the quick method sort of the life hack by putting it in the oven for 20 minutes to rise at that a 180 degrees. Once we do that, then we can turn the temperature up to 385 degrees and bake it in the oven. And it'll just take you about another 25 minutes after that initial 20 minutes. The other thing you wanna do is make sure that you put it on the middle shelf in the oven or about in the middle, and you'll have to gauge your oven and how it bakes. But typically the heat source is on the bottom of your oven. And so what you're going to need to do is put it in the middle so that it will Brown from the bottom and the top fairly simultaneously so that when the cooking time is up, you don't have a raw top and a overcooked bottom or vice versa. So we're gonna go ahead and pop it in the oven now and let it rise for another 20 minutes. All right. We're just checked it. It's raised again. Now we're going to turn the oven up to 385 degrees and start cooking. It'll take about 25 minutes, then we'll pull it out and you can see what a finished loaf of bread looks like. Once you turn the temperature up, you may want to set a timer for about 20 to 23 minutes, gonna take about 25 minutes to cook a single loaf of bread can always cook it a little longer if you need to, but I'm cooking it isn't much of an option. All right. Our breads done, we're gonna take it out of the oven. We're going to cut it and test it out and see how we did. You can tell that the breads done that It's nice, golden brown on the top and then also on the sides and the bottom. I'm going to take this out of the pan and put it on the cooling rack. Putting it on the cooling rack allows it to get some air underneath it so that it doesn't condense moisture underneath and get soggy on the bottom. Okay. We're going to let this sit for about three or four minutes and set up a bit so that it's firm enough to cut. Now that we've waited three or four minutes, we're going to take the bread and cut it while it's still warm so that we can eat it. I'm gonna move it to the cutting board. And then I'm going to take a long serrated knife. What it does is gives me it leveraged because of the length and I don't have to push as hard when you're cutting warm bread, you want to use a light touch and a very sharp knife. That way you can cut the bread and you don't push down on it. If you push down on it, it will squash the bread and it won't come back K. Now look at that texture. Isn't that just amazing? The moisture content in it is still very high. We're going to put some butter on this and eat it. I wish you could smell it right now. It's permeating the whole room, just makes it smell wonderful. Inherit. Okay, I'm going to take a bite of this down tested out. That is amazing. You're going to love this recipe. 11. Replenishing Your Start after Baking: So let's just say you've finished making bread and you've got Party or start left. Now we're going to talk about how to replenish that start so that you'll have enough the next time you go to make sourdough bread, we're going to go through pretty much the same process as we did to create the sour dough. Start in the first place. We'll take a cup and a quarter flower and put it in our mixing bowl. Again, I use that picture to make it easier to pour into the container. Once I'm done mixing it, I'm using tap water and some areas your tap water may not be worth using. You may need to use filtered water. You use the fridge or bottled water, whatever you need to do. Some of the literature actually says a chlorine inhibits the growth of the start. We have really good water here in Utah and I've never had an issue, but that's one thing to look out for and pay attention to. Okay, now that's in there. We're going to mix this again. And then we'll just pour it right into the container and wait about five to seven days and it'll be ready to use again to make sourdough bread. You don't really want to fill the bottle or the container to the top with mixture. You want to give it some headroom so that it's got space to create the gases and for the yeast and bacteria to actually consume that flower in there that you've just given it as food. All right, Now if we waited about a week, this will be great and ready to make some sourdough bread. 12. Outro - Thank You!: I hope you enjoyed that as much as I did. Now let's talk about where to go from here. Now that you've made a successful loaf of bread, you're going to want to branch out, do some different things. One of the first things you can do is make sourdough bread with different kinds of flour. Wheat and corn, rye all make great sourdough bread. A note of caution here, these flowers tend to enhance the soundness of your start. So you may want to age at a little less before you use it with these flowers. These are also heavier and denser flowers and may require a little more rising time when you make your bread. Once you've mastered this basic recipe, may want to reach out and do some different things. Not only the flowery used to make the bread, but perhaps some of those flowers in your start, the oils that you use, the strength of your start, the soundness of it. Look at varying that from very strong to very weak and see what you like. The perfect loaf of bread for you. Maybe the next one that you make. This recipe is just one way of doing things. I'm constantly trying new and different things. That's half the fun of baking. Lastly, I want to throw a challenge out to you when you make your sourdough bread. Making extra love with the intent of sharing it with someone who needs a lift or a thank you. This will do a few things for you. One, you'll pay better attention during the process of making bread if you're gonna give it away. Second of all, you'll get extra practice and get better faster. This will also give you a personal and easy way of making the lives of others more enjoyable. Try your loaf first just to make sure nothing went wrong before you give the other one away. I really appreciate you joining us for this course and watching all the way through. I'm wishing you the best as you make your sourdough bread that you enjoy it and have a great time. I'd like to know how you've used the recipe may be customized at anything that you'd like to share with me. I'd love to hear about it. Just shoot me an email by using the e-mail that's on the screen. I look forward to hearing from you. Best of luck making your next loaf of sourdough bread.