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That looks absolutely delicious. I'm just curious at the beginning of the video when you said you'd overproofed your dough. Is there a Surefire way of knowing that it's been over proofed? Thank you.

gosh I just love your sweet personality!!!! I'm soooo glad I found your channel

It looks delicious. My family always stuffs our bird, and we never use eggs, but this is great too. There is nothing better than homemade

This is an excellent video and very helpful for ALL THINGS SOURDOUGH. Thank you. ❤

Thank you for this information! I tried making my own sourdough starter years ago and was so excited when it actually worked. I was so proud of my little homemade loaf. LOL Unfortunately, I didn’t care for the flavor and just assumed I didn't like it. Now, I want to try this again and see if I can create a milder flavor. Thanks again! 😊

Thanks ❤

Hi Rebecca, thanks for this video once again. I see you're using 61.5% hydration for this dough, which I can still handle. Since I started baking bread and pizza 14 months ago, I've encountered same problem no matter what flour I use, when the recipe is around 65% hydration, as most of them are or higher, I get a pancake batter even at minute 12 in the Kitchen Aid, a puddle on the bottom of the bowl, and wind up loading more flour to get something that looks and feels like dough. I'm talking lots of flour. I weigh everything to the gram. We live on the Rhode Island/Ct shore and wonder if humidity can be that much of a factor? I know flour is hygroscopic, but this morning an 850 gram dough ball eventually became over 1000 before it passed window pane and felt like dough should be. Being a STEM guy with OCD, I hate to ignore the math, but I realalize this is art as well as science. Do you just primarily go by the feel of dough when in doubt? Would appreciate your oppinion. Cheers!

Goodness , Happy Thanksgiving , Happy Future Paying Guests facilities Goodness A Source of Income for Family, Hope County State to help to. Start.

You had me at McRib!

Thank you very much for explaining this. I was very confused on this and you explained it so well

Thanks for another great video. My first two weeks of failed attempt did involve using tap water so I don't know if that was it. I cannot taste any chlorine in my city water but then switched to bottled spring water and all of a sudden it started all to behave and I now have more starter than I can use. Just an observation not an actual experiment with a conclusion. All the best.

I can very much see your teaching background in your vlogs. It reminds me of America's test kitchen, which I love. Thank you❤

Awesome! Just what I needed!!

Question 🙋🏻‍♀️ Let’s say my baking day is Saturday. I take my starter out feed it, wait till it doubles then I start baking. Then I feed it again and stick it back into the fridge. But then I want to bake on Wednesday. But it hasn’t feed a the whole weeks worth yet that I did Saturday. Will it still work?

Great video! Lot of good information. I have fed my starter different flours and have not had an issue. I have used rye, whole wheat, bread, and organic all purpose from Costco.

It's itonic that being single and living alone that you still need to prioritize this. I will get caught up in helping and taking care of others. Every family has a care taker, its me. I also get caught up in projects. I've started knitting again, and I listen to audio books. Being injured has forced this and helped bring some things into focus. Great video. Thank you

I made this recipe and WOW...even I was amazed at how perfect they turned out!! They kinda give a croissant flavor! Thank you for sharing this recipe!!

Cool video! Thanks for sharing your story.

Thank you for this video. It was so helpful!

This is the easiest sourdough how-to that I've seen, thank you!

Thank you for another fascinating and informative video. Once you get hooked on this, you can't get enough. Cheers!

I struggled with my urban garden. My cherry tomatoes did well, I think I started too late, June 1st, and I believe my soil needed more compost. Usually, I have used miracle grow for planting anything, but I did a different organic soil. I also used a generic vertical garden, and I'm investing in the greenstock. It seems like the pockets are deeper. My herbs did well. For me, it's thyme. I love thyme. I haven't lost hope for my urban garden. I can usually grow anything. Thank you for your videos

Please keep us posted on ur garden progress. I’m a fairly new suburban gardener in zone 9b. It’s been so hot and we won’t see cool temps anytime soon. Planting timelines haven’t been my friend 😂 lots of learnings this year! I’ll be planting garlic for the first time in December. It’s in the fridge lol 🤞🏻 good luck with ur fall garden!

What I use as a proofing box is a heating pad with a thermostat and a cooler bag. Effective and inexpensive

This is the first video that has made this process easy for me. Thank you so much!

Do these rules also work for sourdough recipes made with whole grain starter (also at 100%) and whole grain flour?

I love having a relaxing Sunday, its a great day for a meal in the slow cooker or something roasting low and slow in the oven.

This is great! Just what I was looking for. Thank you!!!!

I just made this recipe and I ended up adding almost an extra cup of flour. I don’t think it’s your flower I used King Arthur. I think it’s the pumpkin purée.

I have learned a lot from Farmhouse on Boone. That's where I began with my sourdough journey. I find your videos just as helpful and have learned new things. Thank you❤

This reminds me of watching Alton Brown. He was very scientific in his cooking. So many people I think don't realize that baking is science. That's why, in some ways, cooking is easier. You do it by taste, you don't like rosemary, you don't add it, and instead add thyme. I enjoy both, and I really have gotten into my baking era. Great video.

May I ask the dimensions of your cutting board? 🤗

Thank you! This is super helpful.

Really enjoyed your video! Never thought about a proofing box. It was in my brain now..knowing it was pricey. Yesterday I was at a thrift store and found one just like yours for $29! New, works great! I would have never even known what it was, if I hadn't watched you a couple days before. I noticed a difference right away in the strength of the dough after bulk fermentation. Thanks SO much!! OX

Great information and fascinating as well too. Thank you once again for a great video. Cheers!

Love your videos. Personal preference I don’t like any music in videos! I watch to learn and relax. Thank you

Thank you for sharing

These look so good!!

Oh My God! My wife said this is the best sourbread she's ever tasted and I agree. I used bread flour since that's what I have, and all went to plan except the second rise. It took almost 8 hours using a proofing mat and cover, but that might have been because of too much time cold proofing, maybe 12 hours. It was worth the wait, sharing this to my FB page. Many thanks!

I am not seeing the recipes for these meal? I didn’t understand about the Pinterest and how to find the recipes. I enjoy your channel, but would really like to have easy access to the recipes that you make.

What is the actual recipe? I can’t find it posted here or on your IG account. Thank you!!!😊

Everything looks delicious, being a single person who cooks from scratch, I love having recipes to freeze. I can portion them as I see fit. I, too, keep a scrap bag, I was able to make 8 cups of broth recently. I would still can tomatoes, they make great sauces and other additions. Both I think is best.

So every time I feed the starter it is recommended to use a new clean jar? We don’t feed into the same jar the starter was already in?

I got a starter from a friend she told me to feed it then only keep about half a cup discard the rest. Could I just take that discard and keep it on the counter to bake with and put the half cup in the fridge? (I also use a scale but this is her wording)

The way you do the voice over sounds different.

You explained the steps perfectly! They look sooooo good! Thank you for sharing!

They look delicious! Cinnamon rolls are on my list. Tomorrow is focaccia.

As the neighbor who got to try these after they were done.... soooooo good!! 😍 - thank you!

Outstanding video! My wife is always on sale shopping, me not so much but I refuse to discard perfectly good food we can do things with. Oh, thank you for the tip on the spurtle when it's time to feed.

Hi ya! Can you pls advise me the link to buy one…. I am not finding it 😮. Thank you!