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I have been baking sourdough bread at home for 30 years, and the excitement of seeing what comes from the oven never stops. It's pure pleasure.

Hi from California desert. I’m gluten free (celiac). I just started making no knead artisan bread it’s the best bread I’ve had in 25 years! Thanks to Jim Lahey and God helping gues what to do with gluten free. I’m going to make my first started tomorrow and I’m so excited! Your bread is beautiful! Thank you for a lovely video!

I wish I knew about water quality and whole grain flour before starting my sourdough journey. Also, the nuance to the process… even with a good recipe, it’s key to ‘read the dough’ in front of you and adjust bulk ferment and proof times based on how it is progressing. There is no perfect formula… sourdough is alive and it has a mind of its own.

We grow wild sunflowers

We let our wild sunflowers dry on the plant then the little junco birds (which are a kind of sparrow) can eat them. They love them!

Thank you Shim! I found your video very interesting! Good choice in "The Perfect Loaf" bread book. Lots of good ideas in there. I just subscribed! Whether it is too hot or too cold, being able to controll your dough temperature is really key. The use of a small ice box with a little bit of ice might be a way to control your dough temperature too, especially when your room temperature is warm. I know, the use of a probe thermometer was really helpful for me. Glad to see you are having fun! Keep making them and I'll keeping watching! Thanks again!🙂

Can you give the recipe for one bread as I’m a beginner

Im from malaysia n urs great to have someone doing sourdough bread in hot climate. Im a beginner n have tried making sourdough bread. Failed the first 2 attempts, but 3rd was an improvement. How to avoid gummy texture in bread?

Oh this was so peaceful to listen to your voice. Hello from Canada. I've just started learning and I'm on Day 3 of my whole wheat starter. What I wish I had known is that I didn't need to buy a cast iron dutch oven to bake a successful loaf. I already have a pizza stone and a large stock pot I could have used upside down 🤦🏻‍♀️ Happy to be a new subscriber. 🍞🌱

I like how you tip the pots and bowls upside down in lieu of lids. I thank you for encouraging patience!! I’m a newbie. How many jars/containers do you use for feeding and maintenance of your starter?

Your bread looks fabulous I’m having a lot of trouble with my starter but I have a hack for you the best way to cut all breads is an electric knife like you would cut meat they make a fabulous cut on any bread 😊thanks for the video I will keep trying to get a good started

I started a sourdough culture - here in Nova Scotia, Canada - 3 weeks ago. I made my first loaf last weekend - and it was far far too sour. After changing the flour, temperature, hydration, and timing, I made a second loaf yesterday, which turned out great. The temperature was probably the biggest factor: I've just got to keep the starter and the bulk fermentation in a warmer zone. I am glad to hear of a seven-week rule of thumb for keeping the starter out of the fridge. Mine hasn't gone in yet; I might keep it out for several months before trying any transfer.

Thank you for sharing!❤

Hello, I am in Canada. I also have an interest in sourdough bread trying to recreate the delicious rye bread that I love from Germany (my heritage). I just recently returned from a two month stay with my daughter in Australia. I had to freeze my starter as I didn't want it to die while I was away but I have struggled to know what to do correctly now that I am back and starting up again. I think as you mentioned that I didn't leave my mother Starter long enough at room temperature. I was also on a small feeding program and it started looking good: nice and bubbly but now I think I put the Starter too soon back in the fridge. It's not looking as happy as before. I brought it out now and hopefully in a few days I can get it working again as before. I am always open to learning new tips from other bakers! We love our craft! Thanks. Monica

Beautiful bread and beautiful kitchen. Love your tile walls!

❤ Happy New Year's I am new to your channel I talked to my phone so I hope the world is spelling what I'm saying cause I'm slow in spelling words and reading so bear with me I'm in USA in California OK I'm 64 years old I do have a channel but it's nothing like yours but I'm finished to keep my channel like it is stored a new channel of baking I'm learning how to bake Much better when I was younger my grandmother taught me but since I've been looking at a lot of different baking channels it was getting me confused and I'll run this way learn that way you do it like this So I just messed up on that word when I started looking at you I learned something but I played it 5 × 2 understand it it was much easier it was easy for me to read it and understand it Look at 1 of your channels 5 things I should learn before that was the first video I've seen of yours this video I'm looking at right now It's a little easier for me Every day I'm going to look at a video and take my time I bought a lot of things already to learn how to bake wi'm using my hands. I'm using my kitchen a mixer and I bought me a bread mixer I've authorized his name in my hand so I've got 2 other things to help me to mix the dough and sometime I like to do it with my hand so your videos really help me cause you do a nice and slow I love your black table I like how you got your kitchen very nice and clean and I like how you teach other people the things you are doing now And I like how you showed us the beginning when you did mess up you kept going you kept trying it you did not give up that helps us that helps me thank you for your videos and I will I will be looking at more videos of you so I can learn certain things I already made bread came out so good at frozen means some bread and I know how to throw it out and it go good with my breakfast lunch and dinner thank you so much for your videos.🎉❤ Happy new years.

You are a beautiful lady and look really nice in your outfit.

I have tried and failed. I must get back to it and try again to make the starter.

Thank you. I Learned many tips I've not heard of while on my sourdough journey. Thanks so much!

Excited to see that you’re from Nigeria, I’ve hardly seen anyone from here. Thank you for sharing your experience.

Thanks for sharing your insights. I'm currently in the struggling phase so I appreciate people like you who give out free advice. Right now, I have a fairly new starter who performs miracle at room temperature, but in the fridge it completely stops. It triples or quadruples consistently at about 25-26C in 2-3h which is fantastic, my bread ferments so quickly as well but once cold proofing comes around, neither starter nor bread moves even 1%. I have checked my fridge temperature and even had it go as high as 8Celsius but did not work, while yeasted breads proofed perfectly even at the coldest setting. I have bulk fermented to 30, 50, 75 and even 100% rise and still nothing. I will try keeping it at room temperature for 7 weeks as you suggest to see if that helps but right now I am trying to leave it out for 2 hours at room temperature then putting in the fridge and seeing if that helps.

Thanks sis! Please keep these coming.

Have you the written recipe and instructions of doing this no knead sourdough please

How can I protect the jar from exploding ?

Can I feed the ginger bug with honey ?

I was getting very discouraged with starting my own sourdough starter. You recommended two weeks and that resonated with me. I'm realizing that not only does my starter need to grow, but it's also getting used to the environment. 7 days might not be enough, and that's okay. It'll be worth it in the long run. Thank you.

You should wear a lab coat, not an apron. 😁

Another great resource for beginners, Nice!

Yum 🤤❤

🎉🎉🎉

😂👌🏽

맛있겠다...

Nice one. Looks so good😊 Love the song too😅

these look great! how long is the bulk fermentation? do you do it room temp or cold?

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Good stuff 👍

Y smelling the liquid

I love your straight forward methods. I subscribed

I really loved your video! 🤍

This one is hungry 😂😂 @ 2.39

🙏🏻🌹🙏🏻

What are the measurements of your loaf 🍞 pans?

Your no knead bread looks amazing. Do you feel it lacks anything? If bread turns out this well, what's the benefit of stretch and folds?

You’re amazing!

Hi Aunty H😎👏🏾❤

I love the diary style ❤ super cool , keep going Im here for it 😊