Відео

I am so sad. Just threw out my biga due to sticky dough. Now I can't make Pizza for tomorrow. Wish I had seen this video beforehand.

Is he saying 15 mins or 50mins? 😅

Me be like: Smash the top! It should not stay that smooth!

I have divided and am drowning one of the parts of my starter, following this method, couse I want a milder starter with dairy notes. However I would like to have diferent flavoured starters, with notes that are outside the sour flavours. Is there a way to acheive that? In one of your interviews it was said that some starters present diferent smels, like banana, so I thought that maybe it is possible. Im having a dificult time finding any information regarding this topic though.

At 4:20 you say you have a video to find how much water for the flower we use. Which video is it?

My starter is named after my dear friend due to her strength and resilience in the face of adversity. I had a little fun with the name. Meet SouraAnn. ❤

Will there be a re print?

I've watched so many of your sourdough videos. many more than once. thanks for making them. dough envy.

I really enjoy your Channel, which I recently discovered. Which brand of banneton would you recommend to me? Thank you!

First attempt was a failure but tried again and this time waited properly for the bulk fermentation phase to be finished and it works. I’ve made 3 loaves and my kids eat it. I’m milling my own flour. Thank you so much.

After discovering sourdough in 2015 and viewing all the videos, I have learned how to make amazing boulles, mostly rye based. I have also learned what is true and what must be the work of an amateur, much like my time in 2015. This is one of them. Your sourdough adventure will not benefit from any part of this video.

Okay this was the key for me! I’ve allways struggled with my bread making and did not understand why I didn’t get that much oven spring. The problem was that I was feeding my starter way to little. I tried this 5 to 5 ratio and got a much, much better result. Thank you for great videos sharing of knowlage! Greetings from sweden! 🥨

I started my own sourdough bakery during the pandemic and I learned so much from your videos, seriously you're the best. It's nice to come back after a few years and keep learning

The top center moves with the dough - huh???

I don’t get it

O Boy, so tedious.

thanks so much!

Really just water and flour?

Have you ever tried instead of plain water , what if you spritzed it with a baking soda water??

I just threw out my sad sticky dough. Next time😊

Can you talk about the Japanese bread, not the sour dough

What if, at the point before you add the starter tongue dough l, you taste then starter and realize it is too sour... What can be done in that moment to fix the problem and continue the process?

I love your videos as a beginner to sourdough. I do use a Dutch Oven but out of desperation if made a loaf in a Romertopf clay pot (soaked in water) and it turned out amazing, maybe due to the moisture. And it wasn't quite as heavy.

I made this bread. First time ever with rye. I was/am amazed at the flavor profile. Had resisted trying rye for a long time. My daughter gifted me a kilo of whole rye flour a while back so i finally tried your mitschbrot recipe. I topped it with😮 Everything Bagel seeds. I used a 65% hydration whole wheat levain. Baked it in a USA pullman pan. Got a good doubling for the final proof in the pan. Thanks again.

I put a handful of ice cubes in my Dutch oven before covering.

So you can use it in 2 days? It fused to take my mother much longer

I want that Dutch oven !

I have an oven with a constant fan which you can't turn off, even when you turn the oven off, the fan will keep spinning until the oven has cooled down completely. My solution is preheating the oven with baling steel, and cutting the oven power or plug, then you steam the oven (using your preferred steaming method). There's enough residual heat for the first 15 minutes of the bake/oven spring. Results are amazing and power consumption is lowered.

so if you add the sample as starter does that mean you don't use the flour water starter?

almost every restaurant i ever worked at called them bench scrapers

German engineering lol

Sourdough truly is as much science as art. It's been a fun challenge.

This was the perfect video for this moment in our sourdough learning. Thank you!

So only one coil fold?

Hello from Brazil. Thanks for your videos and have a good Caipirinha day!

Hello all sourdough growers, I've been watching and watching the videos but still can't figure out once I transfer the regular to liquid starter. Should I just keep it in room temperature? and how many days should I feeding it and should I use it right away when the feeding is finish, or can I put it in fridge for later baking? thank you.

First time making a starter and baking bread from scratch! I followed these instructions exactly, my bread turned out amazing! Wish you could show pics in comments!

Doesn't thos deflate the dough after all the coil folds and being gentle?

Hi: on your video (min 16-17:50 ) your no knead sourdough recipe: any kind of flour is ok? even with a low gluten or low protein flour? Can you assist with my questions? Thank you in advance!

What amazing instruction and information. Thank you! I've thrown away more loaves than I care to think of following other's instructions ... today, I got an almost great loaf. Our 10-year-old son luvs it and that's a big plus. I really enjoy the science behind the bread. Thank you so much!

Could you suggest the ratio for a stiff starter? Thank you for sharing this video. I learned a lot.

We call the “minus” a “hyphen” when it’s used to join words as opposed to being used in a mathematical formula.

Baked this today with less than stellar results. The flour here in Portugal is really horrible. 9% protein. I tried to get clever and add 4% vital wheat gluten and use the full 70% hydration. What I got was a fully cooked, but pale & pretty dense loaf. I've got another extra dry poolish resting to try again tomorrow. To 400g flour I added 214g of water. Let's see what this does! I plan to start at the bottom and work my way up the hydration scale to see what works best for this flour. I don't miss a ton of things from the US, but King Arthur Flour is definitely high on the list! Thanks for this amazing community!

The music is super annoying

Moaning, slapping, lascivious laughter... Hmmm. Haha

Does a sourdough starter have a specific smell to it?

That's a lot of useful info in a single video. Thank you, I learned a lot.

I learned a lot of very good and new information from this video. I really appreciate your detailed videos and all your experiments that you share. I must be a “bread geek” too.

If your starter is runny ...what happened?