Posted By Steve the Bread Guy

Hi Everyone,


I have decided to start a blog so that I can share what I have been up to in my kitchen, and so I can answer more of your questions. Everyday I get emails from all over the world, so this way all of you can find out what other people are asking about, and the answers that I give. I also like to improvise in the kitchen as I make bread, and this will be the place where I share the recipes and results of my latest creations.


Some of these may turn into videos later on, some not. For now, you can share in the creative process. Please feel free to send me your ideas, too, I am always on the look out for new ideas for bread.


Take care,



26 Comment(s):
Louise said...
Hi Steve ,I have bought your bread book and it’s great ,my bread is light and yummy,the only thing that I have added to your recipe is sourdough that I had for a long time,it’s a great combination and it works well.normally the water is 15or sixteen ounces it’s about 1and half cup but as I mix together with the sourdough is a bit soft so I add more flour not much for I have learn it works out soft better any suggestions about the liquid Thank you Louise corral
July 20, 2019 12:49:11
Cal said...
Where do we receive the answers to our questions? Love your site and have shared with several people, please don't ever leave.
June 13, 2017 03:08:08
Cal said...
You have suggested to wait awhile after baking so the bread won't stick to the pan, first of all I ever use is Wilton Pans (not selling Wilton) and second I spray with olive oil and I have never had any to stick, right out of the oven to the cooling rack. Have always enjoyed you site, please don't ever leave. One of the favourite around here is Focaccia, I have had to supply a lot of friends. Keep up the good work.
January 12, 2017 02:25:26
L Steele said...
I tried the sourdough from your youtube site and my first attempt was a disaster. I finally listened to you and several others talk about the importance of the water. I have a filter at my sink and assumed it was good enough to remove the chlorine. After my first attempt knowing that I had followed everything to a T, I used bottled water on my next try. Now I have perfect sourdough bread. I could not believe that the water would make that much difference. Check one more thing off my bucket list. Thanks Steve.
November 11, 2016 03:41:53
Susan said...
I love your u tube videos. One question I know o can make milk bread using your methods. My question is can I leave out the sugar. I do not want sweet but savory Thanks
March 3, 2016 01:22:05
rick waddell said...
Steve I live in a small town in KY and a new coffee shop has opened which is an oasis in a desert. They bake their own bread but seem to have a problem with the loaves rising in the middle but going flat at the ends. Could you give me an idea as to what is happening Thanks rick waddell
February 10, 2016 01:53:36
lamar simmons said...
Hey steve have baked bread for years in conventional oven now use convection oven and the bread falls five minutes into cooking what causes this.
August 22, 2014 03:12:48
Dough Lady said...
Dear Steve: You are; simply amazing! I watch your video's over on YT and now here! You probably already know this and so I won't bore you to tears with lots and lots of compliments at what I'm sure you have heard more than a hundred times! Post putting the (Mother) in the refrigerator, {I refer to her as {My Pet} or {My Precious} or a combination of the two, giggles. Can you please tell me, if by putting her in the refrigerator, does this put her in a dormant state [so to speak] so that you don't have feed her daily and if so how much and when, or does it just slow down the fermentation process and you still have to feed her, only not as much? Also, there are some that say only flour is needed to replenish and some that say equal amounts of water and flour. Lol, now I do not make sourdough bread daily and have found that I now have {2 Sister Pets} in two very large jars in my refrigerator and growing. I feel like Tortoise Turtle asking Mr. Wizard; Pleez Mr. Wizard I want to go home!!! Mr. Wizard waves his magic wand in circles chanting, trizzle, trazzle, throzzle throne, time for zees von to come home! Lol A quick response would be most appreciated! Sincerely, DoughLady PS,,,,,,,, you are wonderful for giving to the world as you have, I would hope that you know this!!
June 27, 2014 01:08:27
Cece said...
Hi Steve, I just came across your site about a week ago. I baked bread in the past but stopped. Your recipe is excellent great bread from the start and so easy. I am onto brown bread for my next challenge. Thanks
April 2, 2014 07:00:12
Steve Hallett said...
I learned to make bread when I was younger and in foods classes later in school really had a love for baking. Always baked pies, cookies, fun things for my kids and friends. I took a long break and recently started baking again as I was layed off from my job. I came across your web site and was inspired to make bread again and the family is liking the new me. Just wanted to say a big thank you for the revenues and time it has taken you to put all the revenues together can't wait to try them all.
October 30, 2013 10:22:11
Cal said...
Steve, Have really enjoyed creating a mother;) The starter looks totally like yours, but when I try to bake, my dough will not rise, no matter how long I wait. I go ahead and send it to the oven and it rises a little during baking, but not much and it takes about an hour to bake. The crust is great and the inside a little chewy with a great sour taste, so how do I get it to rise. Cal
June 29, 2013 07:20:56
Cal said...
Steve, First want to say how much I appreciate your site and the wonderful recipes. Normally when I store my baked bread, I use a plastic bag, how do you suggest storing the sour dough. Thanks for this wonderful site. Cal
June 24, 2013 07:33:47
Larry said...
Hi Steve, I have taken back the bread and have enjoyed your site and it's many recipes and videos for almost a year now! Thanks for all the tips and encouragement!
June 1, 2013 05:05:52
Edwin said...
Hay Steve watzup with you. Do you ever get back to anyone? How do I make roll bread and hamburger bread?
June 1, 2013 02:14:35
mabel said...
I made the mother and followed directions for the sourdough bread, but after 45 minutes in the oven, it was brown on top and white on the bottom. What can I do differently?
April 25, 2013 10:25:18
Alex Goncharov said...
Hi Steve, I love your web site and videos you create. You provide useful information and easy to follow tutorials. I am originally from Russia and we eat a lot of bread with everything. I even eat fruits and drink tea with rye bread... The best bread I ever tasted was Russian Borodinksy bread and Russian Moskovkiy bread. I am trying to learn how to bake Borodinskiy bread right now. I bought malt extract and malted grain. Also Borodinsky bread technique requires to create what's called "zavarka" which is rye flour, malt extract and boiling water. Using boiling water in the beginning is awesome technique. It makes bread sweater and it can stay fresh longer. Can yo help me to learn the whole process of using malted grain, boiling water, malt extract, rye flour to create the best bread I ever had? Alex
April 20, 2013 11:37:05
Edwin Ortiz said...
I would like to know how to make potato bread.
April 9, 2013 01:08:56
Nancy said...
I was very excited to start making sourdough bread. I started my mother(starter on Monday. I thought all was going well. The smell of the starter by the 3rd day gave me such a headach but was looking good with lot's of bubbles but the smell gave me a big headache. I put it in a large jar and put in refrigerator. The 4th day I took out early morning, added 1 cup of flour let it sit for an hour and then stirred and took out 2 cups to start my sourdough bread process. All looked good. Left it for about 9 hrs. and cam back and it didn't raise much at all. Pushed down to remove air and kneaded a bit. Put in a bread pan to rise again for 3 to 4 hrs. Didn't rise much at all. Put in oven to bake and it took 1 hr and 15 minutes and when it was brown I took out and it smelled good but was so heavy. Not sure where I went wrong but definitly would like some tips on what I could do different. Really would love to try again. Just don't want to waste ingredients and end up with the same heavy bread. Mahalo for your time.
March 30, 2013 12:36:43
June Adamson said...
Hello from Kent, England. I have been making 'real' bread for years, usually in a bread machine as I work full time and time is short. I retire soon and can't wait to start a sourdough and get baking. Factory bread is awful and I am pleased to say that proper home baked bread is more popular than ever! Not only is it healthier but it tastes so good. Keep spreading the news!
March 19, 2013 03:31:27
Diane said...
I've tried making bread for years with no luck. I watched your white bread video and my bread turned out wonderful. The only thing I did different was add a little bit of sugar to my yeast and water at the beginning because my yeast didn't appear to be active. My husband makes beer and he made the suggestion. Worked great. Thanks so much for your video. I can't wait to make more.
February 18, 2013 04:20:46
Anabella said...
Hi Steve, I'm new to breadmaking and just getting the hang of it. I dont always have all day to make dough, let it rise and bake. Can I make my dough, let them rise both time and then refrigerate it so I can bake the bread the following day? Ive read about allowing the bread to rise in the fridge but thats not what I want to do. I would like to have everything ready to just take the pan out of the fridge and bake. Is that possible. Thanks so much for your time. Ana
February 3, 2013 01:09:02
John said...
Hi Steve,In your video for whole wheat bread you said you don't have to punch the dough before you put it in the bread pan, yet on the written recipe you said to punch the dough down before you put it in the pan. Could you please clarify. Thanks John
January 24, 2013 10:38:31
Shirley said...
Help! So I just took my bread out of the oven again. After 30 min. it sounded hollow but there was not the first sign of browning when I cut it open it was still doughy inside,put back in the oven it browned up some,not as pretty as yours. My elevation is 3,200 ft. could this have been my problem? Please help it smells wonderful.
January 18, 2013 05:42:56
Shirley said...
Hi Steve I shared this site with my daughter in law (she is a vegan) she made the starter and has it in the 'fridge now but the liquid is on the bottom of her jar instead of the top, does this matter. My starter is on day three. Very anxious to use since we are fans of sourdough bread. Thanks for sharing
January 16, 2013 10:08:21
Lia said...
Help Steve! Two days ago I tried my hand at your sourdough starter with potato water (fabulous video, by the way!). Yesterday some bubbles were starting to form (beautiful!) but today I have yellow and pink spots on the surface, which I can only imagine is bacterial colonies :( I can't seem to find information anywhere on whether my starter is spoiled or not by these bacteria. Would you please help? (I can email you a photo if that is helpful?) Thank you so much!
January 15, 2013 06:05:53
Phil said...
Hi Steve, Wow, awesome website, I stumbled on it looking for pizza dough recipes. Talk about keeping it simple. My pizza turned out great, I love my new pizza stone. Quick question, is homemade bread suppose to be denser than store bought. I made a loaf using your recipe and although both rises were double in size, in fact my bread looked like the one in your video, I found in to be heavy and more denser than store bought. thanks again, looking forward to more baking
January 9, 2013 08:17:10
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