Comments on: No Knead Italian rosemary sourdough bread (Vegan)

By: kseniaprints

kseniaprints — Mon, 07 Jul 2025 19:07:05 +0000

In reply to Shelley. Yes, def overproofed..... Unfortunately that happens to me sometimes. Sourdough is unpredictable, and now that temps are rising, any proofing outside the fridge should be limited to 6-8 hours... Try folding and stretching and it may help. I've had good results even if dough has overproofed sometimes!

By: Shelley

Shelley — Sun, 06 Jul 2025 15:32:49 +0000

Hi I was so excited to try this bread. As I built a leavin as per your directions I was so hopeful however in the proofing I lost shape ( I think it was overpooofed) and now I have a pancake.
Any feedback ? Should I have built structure through first rise by folding and stretching? I did have it set on counter overnight for 12 hours and it at that point the dough was wild...over proofed?
Ty

By: kseniaprints

kseniaprints — Sun, 25 May 2025 17:57:47 +0000

In reply to Diane McGill. Absolutely! I do this often.

By: Diane McGill

Diane McGill — Sun, 25 May 2025 16:54:45 +0000

Would it be alright to work the dough and shape it while it was on the sheet of baking paper and then just keep it on there as you put into the pan? It makes it easier for me to this, that way.

By: kseniaprints

kseniaprints — Thu, 29 Jun 2023 19:56:00 +0000

In reply to Claire Og. Can you use any other pan? The point is to create steam in your oven.

By: Claire Og

Claire Og — Thu, 29 Jun 2023 19:03:11 +0000

Is the broiler pan at the bottom very important? I don't have one.

By: kseniaprints

kseniaprints — Tue, 13 Dec 2022 17:19:49 +0000

In reply to Kathleen. Oh no! That's so weird - this recipe is probably the most successful sourdough bread I've found. Honestly, everything varies so much with sourdough... Sorry it didn't work for you

By: Kathleen

Kathleen — Sat, 10 Dec 2022 17:10:19 +0000

I love the article... the recipe... but for a second time, I have made a brick. LOL
First time I thought OH NO I forgot to let rise a second time. Now... I haven't put it in the oven, but my batard doubled in size.... but flat almost flat as a pancake... I don't even want to try baking it. 🙁 With all the effort, it's so not worth it... 🙁

By: Giangi Townsend

Giangi Townsend — Fri, 26 Aug 2022 21:35:58 +0000

I am always intimidated to make bread. Your recipe is precisely what i needed to get out of my box and give it a good try. Thank you for all the instructions, very helpful.

By: kseniaprints

kseniaprints — Mon, 28 Mar 2022 23:44:02 +0000

In reply to Laurie. Absolutely!

By: Laurie

Laurie — Mon, 28 Mar 2022 19:29:54 +0000

Hello! I am anxious to start this recipe. Can I simply convert the measurements given to grams?

Thanks,
Laurie T

By: Sam

Sam — Mon, 20 Dec 2021 16:03:48 +0000

This sourdough bread is my favorite recipe now that I've gotten the hang of it! It's delicious, moist, and flavorful with the perfect crust! I sometimes double the rosemary because I like a strong rosemary flavor. Amazing!

By: Aino

Aino — Tue, 15 Jun 2021 11:17:53 +0000

In reply to kseniaprints. Thank you for the prompt answer. I just have started awakening of my starter. Can't wait to see the result, but have to be patient.

By: kseniaprints

kseniaprints — Mon, 14 Jun 2021 19:22:17 +0000

In reply to Aino. Not a stupid question at all! An active starter is about 200g.

By: kseniaprints

kseniaprints — Mon, 14 Jun 2021 19:20:09 +0000

In reply to Jim. It's part of the flour mix in the bread!

By: Aino

Aino — Mon, 14 Jun 2021 19:13:00 +0000

Hi! Apologize in advance for the stupid question - how much starter in grams is in one cup? Thank you and greetings from Finland:-)

By: Jim

Jim — Wed, 12 May 2021 20:18:11 +0000

What is the whole grain flour used for??

By: kseniaprints

kseniaprints — Thu, 04 Feb 2021 16:17:07 +0000

In reply to Brandie. Hi brandie! You will need 2 cups unbleached all-purpose or bread flour plus more for dusting, and 1/2 cup whole-grain flour. You may need to add another 1/4 cup of AP flour if you're using non-Canadian flour. The amounts for refreshing the starter are specified in the instructions, so they don't get detracted from the ingredients. Hope that helps!

By: Brandie

Brandie — Wed, 03 Feb 2021 14:16:24 +0000

Hey! I am eager to try this recipe but am confused on how much flour and water I am supposed to use in the actual dough making step. I already have an active sourdough starter that I am pleased with so the first 3 steps are irrelevant for me. Am I supposed to subtract the amounts used for the starter from the total amounts of ingredients listed?

By: Tracy Chan

Tracy Chan — Fri, 25 Nov 2016 20:40:15 +0000

Great and very unique recipe! I used a home brew kombucha starter and followed your recipe step by step. I added honey for a hint of sweetness and used spelt flour instead of whole grain. It was a huge success!

Thank you so much for sharing!