6 thoughts on “Overnight Sourdough Bread Recipe – No Starter – No Kneading


    (May 31, 2019 - 1:20 pm)

    That's more like a POOLISH..and pls don't add salt. No-K(need).

    patricia lloyd

    (May 31, 2019 - 1:20 pm)

    That's not even sourdough it's just yeast bread…. I've made bread with all purpose flour and it comes out great…. grrrrh don't even know what your talking about… But I came back and watched your video you're a funny guy.. You still made a good bread. So I give you the thumbs Up

    R. Thomassen

    (May 31, 2019 - 1:20 pm)

    You should learn how to make Nordic bread, it is soooo much better than this american/english/french "bread". Unless you make Swedish bread, it is too sweet and too soft. And Danish rye bread is okey, but not wow. But Norwegian and Finnish bread, oh la la! That is something!

    Norwegian bread is very easy. Just do what you did, but replace half the wheat flour with something else, like a mix of oats, some seeds, some whole grains, some whole grain rye flour or other flour, or whatever you can find in the store or have in your cupboards. But it must be at least 50% whole grain, and preferrably some whole grain flour of course texture. And add some golden syrup to the dough, a tablespoon per bread, or so. And we Norwegians NEVER bake only one bread at a time.

    Finnish bread is awsome! I made some today, 100% rye flour. Or, I guess it was Finnish with a Swedish touch (it was sweetened with syrup). And I did not have sourdough, so I cheated by using some cultivated milk (that is not the correct word). Like buttermilk, sort of, with lactic acid. And added some yeast, the flour and so on, and left the dough sitting there for about 24 hours. The result became really nice. But I should have made only 1 bread instead of 2. Rye does not rise nearly as high as wheat. So the breads became relatively flat. Rye can never get light and airy, so that is fine.

    Bread with 100% sifted wheat, I don't call that bread. In Norway, that is actually not called bread at all, but "loff". So we have bread and loff. But loff is really not healthy at all, does not taste much, and makes you hungry 10 seconds after eating a slice. It is not proper bread.

    I live close to the Swedish border. Just 40 minutes away, and their bread is totally different than our. Swedish bread is unbelievably soft to the touch. Norwegian bread have a rock hard crust. Swedish bread is extremely sweet and also spiced with something. It can be baked until black, I mean pitch black, but still is soft as a pillow. Swedish bread does taste good, but you quickly get tired of it and start to miss the Norwegian variety. But they have a Finnish 100% rye bread in Sweden, and that is my favorite. I can't get finnish bread here.

    But I can get American/English/French bread here, I mean loff. And that reminds me of funerals. Such loff are used to make funeral food, if you understand what I mean. Like sandwich triangles served after the funeral.

    1/3 sifted wheat, 1/3 fine ground wholegrain wheat and 1/3 fine ground wholegrain rye, that would totally transform that loff you made into a proper bread, that also is is way more healty and have better taste than only sifted wheat.

    I was once 6 weeks in Paris, France. And they only eat sourdough baguettes made with only sifted wheat, like in your bread. I couldn't believe such a diet! Just the same thing, from morning to evening, from decade to decade, and never ever anything else. And only served with stinky cheese. Horrible! In the end I did not know what to eat, because I could not stand their baguettes anymore. Here in Norway, we eat a whole lot of different types of bread, with all sorts of things on top (except the horrible peanut butter). I have tried soft loff, like spunge, with butter and peanut butter on top, and it definately was one of the worst things ever. But so the foreigners say about our brown cheese as well, which I love! All norwegians love brown cheese, actually. But it is not cheese at all, it is in the caramel category. Like if you boil a tin of condensed milk for hours and it becomes brown. Brown cheese is whey boiled until caramellized and thickened. So it just looks like cheese, but it is not.

    ExpLiciT Graphix

    (May 31, 2019 - 1:20 pm)

    Why you add yeast?

    Sophia Trent

    (May 31, 2019 - 1:20 pm)

    I like your style! Fun to watch, but more importantly I want to make some bread! Did you use quick rise yeast?

    Vin Maldo

    (May 31, 2019 - 1:20 pm)

    Luv sour dough .I never though to make it….Now I can thanks

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