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It’s good but needs a lot of time to gets strong enough to give good bread. I bought and old starter and the breads are awesome without much kneading.

Don’t hide your face , you are Beautiful ❤❤

Why does my dough turn out stickier , and I added 8g less water ?

I have made some sourdough breads as well as sauerkraut. In order to get sauerkraut sour, you mix the sliced up cabbage with 2% salt by weight. The salt retards bad bacteria and promotes the nice sour lactobaccillis type bacterias. I have done the add flour and water to the sourdough every day and even throw some of the mix out and add more flour and water. It is hard to stabalize the sour starter and preserve it at the right sour level without having it go funky on you, especially if you only bake sour dough bread occasionally. Lately I have been thinking of treating the sourdough starter like sauerkraut and adding 2% salt to just the starter. It would retard the yeast and promote the sauer. When adding flour to make bread you have to refigure the salt levels, but it should help keep sauerdough starter fresh and not funky. I can always add some active dry yeast, to the bread dough too, but it is nice to have some sour to throw in for starter.

Girl I crossed your path just in time for you to save me!!! 🥳 Thank you so much!

Wow! Forget them cuz what you're doing is working wonders

Nah, i just suck at shaping a batard. Whenever i make a sourdough boule, it comes out way better

220 what? Apples? Bananas?

Is it normal for stater to kind of smelly? Like the smell of fermented? First time trying to make it & its Day 3 of feeding today

this looks like the easiest recipe sourdough recipe i’ve ever seen! can’t wait to try!

Is that flax seed

I'm no expert but I don't think your bread is supposed to have gray mold.

maybe u have adhd

‼️‼️‼️‼️‼️ you can also make it with just white vinegar and milk in a more traditional farm style recipe, you probably have both things already too

ur aussie accent made "salt" sound like "soul", true blue

I followed the recipes but it just ended up going all watery so

How do you know when to stretch and fold again?

Thanks for the easy instruction and your gorgeous pets

Your dad probably doesn't like the taste of sourdough... Perhaps if you don't use the sourdough and instead use a straight flour dough, he'll thoroughly enjoy the flavor and texture of it.🎉

I missed buying your book. When I went to Amazon it had already sold out. Are you going to do a future printing? I really wanted to buy your cookbook. USA

I am new to making sourdough, but it seems to be very forgiving of my mistakes!

What is soughdough starter

I'm sorry non American person here whos a foreign to cooking.. but what are those seeds you added at the beginning?

The little bit I take out do I have to feed that to get it active to bake with ? And then do I feed what's left over and put back in the fridge ?

You are good

Why my sourdough so wet n sticky 😅

Ur starter is not creamt

Im learning sourdough rn. Im always aprehensive every time i bake a loaf!

80 grams sourdough starter 8 grams salt 300 grams water 400 grams flour

I need to learn how to keep my crust hard it always softens up smh

Once you make the sourdough bread dough, including the starter, how long does it have to sit before you bake it?

I have been trying sourdough each day since 10 days. Not getting it perfect. Taste good but bad texture. My starter is active.

This is exactly how I make my sourdough and I’ve never had a problem with it rising :)

80 g sourdough starter, 8 gr salt, 300 gram water 350 g white flour 50 rye flour or whole meal (wheat bread). 1. Use wet hands to mix it (won’t be smooth) then leave it covered under wet a tea towel. 2. Let it rise for 30 min 3. Then stretch the dough. 4. Then leave it for 8 to 10 hours in winter.( Timing is for winter. In summer you can Do the same but more like 4-6 hours depending how warm / humid it is) 5. Pull the edges into a ball. 6. Put it in a bread basket and put it in the fridge for 1 to 24 hours. 7. Preheat oven 250 (482F) Celsius with cast iron pot inside for 45 min. 8. Score a cross across the top and spray it with some water 9. Put bread in pot (parchment paper on bottom) and BUT BAKE IT ON 220( 428F)Celsius degrees. 10. Then put the bread in: 35 min with lid on, 15 min without lid

Pre ordered the book :) can’t wait

Love to give to fave pple to its true it helps bring joy doing stuff you love thats fun. Congrats im so sorry to hear about your father hope he heals soon defo would like to buy your book hope your well now. Aww sweet baby bless miss them chubby cheeks mines 21now not so chubby cheeks anymore. Im having trouble with the starter can you freeze starter to store for next time?

I make my sourdough sandwich bread with 100% freshly milled hard red wheat flour, and I do the mixing in a Bosch mixer, three to four loaves at a time. I have not yet tried to do six loaves at a time but I want to get to that point. I have been hesitant to do that many at once, as I don't want to lose too much of an amount of ingredients if it all fails. I'm wondering what the difference might be in spending 7 hours going back and forth to stretch and fold occasionally, as opposed to just kneadng for 8 minutes in a large mixer and then letting the dough bulk rise for 7 hours before shaping it into loaf pans?

I was told to never use metal on sourdough it slows it down.

May I know what flour you use for dusting? It looks better than the rice flour I have been using .

Wait I’m a bit confused on the receipt it says 45g of sourdough starter and the rest says the same but you said 80 g of sourdough starter in the video so which one do I follow? Please

If your way works and you get lots of lovely bread then it must be the right way for you.

I'm on day 4, and many videos show to feed it twice from day 4. I'm scared. I failed last time, but after watching tons of videos, I'm trying again.

I’ve noticed sourdough is very forgiving. Starting out, I’m glad I stuck to the steps because you do learn so much about your sourdough.

And mayybe advice isn’t criticism

Please tell me: What is the secret that bread opens up so beautifully? I have been baking bread using this method for 4 years now, but this is how bread opens up from a rare one.😔😕🤔

how do you get it so.... elegantly wobbly and not sticky?? mine never is like this... 😮

How do u feed the strter when u wana keep it hownmuch wter and flour once a week?

How do you make them taste “more sour” without resting in the fridge too long?

Thank you for the simplistic video, this was a time saver in the learning process!

Everyone has a choice, but be educated about your decisions: Autolyse, which comes from the Greek word for "self-digestion", is a technique that involves resting sourdough dough after mixing it with flour and water but before adding starter and salt. This resting period allows the flour to hydrate, which can improve the bread in several ways: Gluten development Autolyse helps gluten bonds form, which is essential for the bread's structure. This can also reduce kneading time. Softer crumb Autolyse can help produce a softer, lighter crumb, especially when using whole grains or whole wheat flour, which can otherwise yield a denser crumb. Better flavor Autolyse can create a richer flavor profile and help carotenoid pigments remain intact, which can improve the bread's color and aroma. More elastic dough Autolyse can lead to a more stretchy dough that's easier to shape and expands more easily in the oven, resulting in better oven spring. Slower fermentation Autolyse can allow fermentation to proceed more slowly, which can lead to better flavor development and keeping quality. Releasing enzymes Autolyse can release enzymes that make sugars more available when you add the starter.