Gluten Tag. You can read my book for free here: www.the-sourdough-framework.com/ There's the hardcover version available here (in case you want to support me): breadco.de/hardcover-book And there's a super short condensed version for you to print at home (TLDR): breadco.de/tldr Happy baking all of you. No matter how your bread turns out, every homemade bread is a win!
Glutentag! Thank you so much for all of the effort, the precision and easy to follow step by step advice you share online! You are a gem! Finally, I am on the right journey to making great bread .... thanks to you!
Please don't be insecure about your misspeaking! It's not even noticeable until you point it out. your English is better than most native speakers. Love the video!
I love your content Chef, but the best part was hearing your purpose. You said, you hope to help people everywhere to bake better for their families. Respect Chef and thank you. We are doing the same thing but with home cooking.
For all those overwhelmed, knowing all the these techniques are really great, once you are past the first stage. To learn, find a recipe try it. If it works, just keep doing it until you can consistently get great bread. Then, you can experiment! Thank you Hendrick, I learned so much from you! It gave me the confidence to get better! Now i am a comfortable baker
I agree. I always felt so intimidated/ not detail oriented enough to do sourdough. One day a little epiphany hit me- people have been making sourdough for millenia just by observation and a sense of what seems right. It can't be that complicated! So I looked up "easy sourdough starter" and then, "super simple sourdough bread with no tools". Now, I'm three loaves and a pan of unbelievable cinnamon rolls in. I bake it in a regular oven safe stainless steel kettle, in my tiny camper oven that burns WAY too hot thanks to an open flame at the bottom of the oven. Every loaf has turned out better than the last. It is SO simple! I'm only watching this video to figure out how to get it to rise a bit higher. Thanks for the video, sir! To anyone who feels intimidated- It is so basic and simple. Truly. Forget the tools and techniques. Find the most simplified video you can. You don't need a scale or batten or special mixing tool or scraper or cutting tool. You need your cup measures, measuring spoons, a table knife and a meat knife, a regular scraping spatula, and your fingers. Any flour, water, and salt. You got this. Farmhouse on Boone has incredibly easy and reliable recipes for anything you can think of to make with sourdough.
Agree, I watched many videos and attempted many recipes and techniques. I finally succeeded without understanding why. Then I took a break and my next loaf didn’t rise. This video helped fill in the gaps in my knowledge and understanding of the process. For example, I thought refrigerating the dough was necessary.
Love the fact that you left some of the bloopers in. Makes us amateurs feel there's hope for us. Went straight to Amazon and purchased the Kindle version of your book to help support your channel. And yes, I hit that subscribe button as well!
This IS a LOT of information and somewhat overwhelming, but I’m a visual person and this information is SUPER helpful and this all makes sense. Science, man. It’s a whole science. Truly.
I refer to you as "My German Friend" and thanks to you I am sucessfully baking sourdough since the Lockdown because you are a bread scientist and a good teacher who explains,encourages and demonstrates...Good for you!! ❤ from South Africa
I like to autolyse. I find mixing the dough and leaving for an hour than mixing in my starter and salt followed by a Rubaud mix gives me the best results. I recommend your channel anytime anyone asks me about making sourdough. And finally I tell people is there is no easy sourdough. It takes knowledge and effort.
Thanks Michael! That totally works. If you ever feel like trying the fermentolyse, give it a shot. Please send me some pictures of the results. Happy baking!
Wow! Twenty minutes of the best tutorial on sourdough that a beginner can ever hope for. You will love the part about how your bread *should* look like at around 20:30 minutes. But, you have to watch the rest of the video to make a bread that looks like the picture. All my best!
You are just what we needed!! About a month in baking, feeling exactly what you describe in the beginning of the book - everyone gives a recipe, but no-one explains the "why"s. And the moment I saw those charts and graphs.. couldn't been done by anyone but an engineer :)) Thanks for keeping it open source as well, I don't have to wait until my hard cover books arrive to Armenia, I'm already reading - thanks to your generosity.
Thank you! There are a lot of different boks about bread. Many of them are even from widely famous bakers. They are good. But your detailed explanation of all processes are easy to understand. They helped me very much!
I used the stiff starter the first time ever at 75% hydration. I love it and will use that system going forward. I figured out my error that caused my bread to be gummy. I was not allowing my dough to ferment to the point it needed. I was too worried to leave the dough out for too long. I baked this morning and the bread is perfect! Thank you!
That was my mistake as well. It was difficult for me to tell an underproofed from an overproofed loaf, because my underproofed had mostly little pockets, an underfermented appearance
Excellent overview. Been watching your videos for over four years and taking your advice. Finally got my main bread figured out, it took time, but it is now perfect for me. Now going back to older styles, like baguettes, and applying what I learned from my main bred to my other older recipes….and learning more. A big thankyou…. Cheers from Canada
I started baking sourdough bread during Covid-19. My starter, aptly named, Corona Sour, born in San Francisco Bay Area and now a bit of it making it to New Jersey for my college-age son to start his own sourdough starter for bread making. It’s been fun learning so far. Thanks for the great videos! Looking forward to getting your new book as a gift soon
The less water is so true for starters! I tried for three years to get a good starter! It never worked until I lowered the water by however much I had in starter. It’s now active and doubling like a beauty ❤ these are great tips.
I have been baking bread for years and use sour dough approximately 90% of the time. Your video is the most concise compilation of the basics I have ever heard and is spot on. Bravo.
🎉This person “started me “ with sourdough 5 years ago, the only place I found well explained scientific approach, which I love, because I don’t like repeating the same thing blindly… So this opened the door for my imagination to fly and make hundreds, may be thousand of sourdough breads to share with all kinds of people, with the whole process being a creative playground for ingredients & bread magic 🎉❤ Thank you Hendrick 😊
For all those overwhelmed, knowing all the these techniques are really great, once you are past the first stage. To learn, find a recipe try it. If it works, just keep doing it until you can consistently get great bread. Then, you can experiment! Thank you Hendrick, I learned so much from you! It gave me the confidence to get better! Now i am a comfortable baker
To all the german people out there, stuggeling getting high protein wheat flour - i started recently substituting 3-4grams per 100gram wheat flour with "Seitan fix" wich contains 80% of protein. After 1,5 years of okayish sourdoughbread I got my first amazing 75% Hydration bread! 😻
Your recommendations are very refreshing - most sourdough tips and tricks are so much more rigid that it makes the process sound so daunting. I will take your advice and experiment further in my environment ^_^ Danke!!
The book is expensive because of our exchange rate in South Africa but the preferred option (and the right decision) is to own the hard cover version which supports you helping us to bake better bread. I look forward to affording a copy soon.
Please don't spend your money on me. You can always leave a small donation if you like but it's not required. You can read the whole book for fee online. I appreciate it.
Thank you! You guided me through my ☺️1st few years of sourdough baking. Never had success when I tried to 50yrs ago. Ok with commercial yeasted breads but didn’t know enough about sourdough. I have been fermentalyse the last couple years, starting when I started milling my own flour which is a challenge all its own.
I am a total newbie & am almost ready to bake my first loaf of white sourdough (🤞). I discovered your channel this AM. I love the science, explanations & demonstrations. I'm anxious to learn rye & love even the dense German type (maybe because my grandmother was German?). So much to learn! The readers comments are also appreciated. Thank-you!! BTW: I love your humor!
I am new to sourdough but have almost 50 years experience of making homemade yeast bread. This is another world entirely! So many new things to learn but since this bread is SO delicious I am going to try to learn all I can. Thanks for your very informative video and book!
Thank you so much for your love of “Dough”. You have taught me so much, and today I made 2 loaves of sourdough that made me so proud. I bought your book, and am an avid fan of your videos. My Grandaughter loves helping with the folding. She said she puts the fun in it. I agree. We make unique 😂😂😂 loaves. Love from Australia.
I thought I was crazy for thinking I could use my old dough as a starter for my new dough. I've noticed that my bread is too wet each time, and it ends up feeling like starter to me. I've been thinking of using it as starter for another bread but I my family (who makes bread by the book) told me that salt will kill the starter. It didn't make sense to me because wouldn't that mean that the bread I'm currently making wouldn't rise..? I still don't know much about bread making, but I'm glad to know that someone has tried it and that it does work! :) I'll try it out once I get better.
Yep. There are so many misconceptions that make no sense hehe. In fact you should train your starter with salt :-D. Try not going too high in hydration for the breads you are making.
Hello, I like the fact that it's a German who teaches a Frenchman (me) how to make good bread. I get excellent results using the best T80 semi-whole wheat flour bought from an organic grocery store. When I started, my goal was to make bread that would not make me miss French bakery bread. I succeeded, and I owe it to you ! You got the most complete geeky youtube channel on bread making that I found and thanks a lot for that ! I really like the "German engineer" aspect of your channel. (P.S. Sorry for my English ; perhaps I didn't say things exactly as I wanted to. My English isn't very good, but despite my partly German family, I don't speak German)
This post is another great example of my active point by point note taking, while simultaneously giggling at Hendrik's endearingly approachable style. (In English: aliquot -- AH la kwaht)
Thank you for this video and your content! I found it very insightful and encouraging. I am starting my second journey with starters and sourdough bread. The first time, I gave up too quickly. Now I'm happier and more grateful than ever that I am able to make this healthier bread for myself and others.
A sourdough rye bread is so super easy to make if your starter is in a good condition. No kneading, folding and waiting 2 days for eating your bread. And for us, people of the Northern Europe is the No. 1 choice. But thank you for your advice and tips. Love wheat sourdough bread and it’s getting better with more practice and information from great bakers like you. Thank you. Danke schön.
Yes, this was something i took from Hendrik a couple years ago was the tip on a dry starter. I use 20g starter 50g water 100g flour. This seems to give me consistent result with the bread, I believe it also helps me with days I forget about feeding the starter, or just forget about getting it into the fridge and it is sitting in a jar on the counter. I have never in all my years had my starter go bad. So yes - dry starter was the game changer for me.
Passion, GREAT information, generosity, humility. Ich Danke Ihnen. From Savannah, Georgia USA 🇺🇸 will be ordering the book to support you, and help me.
I think your videos are full of so much useful information. I have read your book end to end and it is full of great info too. However I personally seem to learn more from interactive videos like this after I have digested the science behind it. Love your work! Please keep it up and one day I will get all my conditions like temp, environment, flour quality etc correct for me. This was a great help in looking at more things to try. My sourdough is okay atm but I want to it be more flavourable. again thank you. Frohes Neues Jahr
Im in love with bagerst math! I am trying to learn as much as posible alongside learing by doing. My goal is to be able to make bread based on mood, what flours i have avaliable and how much time i have. This was such an informative video. Thank you, from your upstairs neighbour, Denmark ☺️
Thank you for your super good advise! I bake now since nearly 5 years sourdough breads and you were the catalyst for that process!! I bake 2 breads per week 1.5 to 2 kg each. I buy bread only in dire cases of emergency 🤣. Living in the sand box it is nearly the only way to get real bread. Greetings from Dubai Gerwig
I think I'll be watching your video many times. I started my sourdough baking last November and possibility of turning it into a small business but of course I wanted to do as much research as I can and man this is the most informative video I found here. Thank you!
You might want to consider looking at pizza too. Bread is always below 10$ here, people are very sensitive. If you quarter that, put a bit of tomato sauce and cheese on it people will happily pay 15$ for a neapolitan pizza 😀
This was SUCH a helpful video!!! I've been allowing my loaves to double in size, but looking at your chart, I now think I've over fermented - especially since my loaves are not rising. Going to try again following your tips!
Thanks for this Hendrik. I’ve been following your technique for a couple of years. Interestingly I found when I switched to a 1:1 starter instead of a stiff starter my dough would rise more quickly (good for my cool house) in 12-14 hours instead of 18-24 hours with a stiff starter. The longer ferments would result in gluten breakdown and flatter bread. After watching this video I don’t understand why a 1:1 starter would work better for me.
Generally it shouldn't. But you are making a point. It could be that your starter's microorganisms are different than mine. So it could be that for your unique flour/starter combination the 1:1 starter works best 🙂
Great post! I started making sourdough bread about 2 years ago and, like anything else, it is simple when you've done enough trial-and-error. Hendrik's best tip? Bake lots of bread. I made and gave away a ton of crappy attempts that were still a ton better than store-bought. Bake.
I loved the bonus tip! It's what I tell everyone I try to teach how to bake. I even repeat that mantra to myself when I definetly did a poor job shaping or over feremented my dough. It will always taste way better! Thank you for the many lessons you provided me on my journey through sourdough! Can do a video on desert sourdough loafs?
Thank you for the tips and recommendations! This has been a loonnnggg process for me; began trying to make a starter in September! After three weeks it turned green and I got frustrated and threw it the the garbage. After a couple weeks I watched a zillion more videos and started over... finally made my firt loaf end of November which was a complete flop! (no rise, gummy and ugly!) But we ate it!!! But I kept going and as of today, just pulled out my 8th loaf which looks amazing! I've watched this video a few times and applied some of your hints which probably contributed to this loaf being the best yet! Appreciate the encouragement and also, the sense of humor!!! Happy New Year!
I had your link open for a few days, and didn't have the time to view. I'm glad I did. Good stuff. The jokes help a long video go faster. It's a lot of information! Thank You
If you have a gas oven it is pretty much impossible to create the necessary humidity for the first 5 minutes of baking. You really have to get strategic to pull that off. It is possible, I think. A Dutch oven is a good easy choice. The reason is obvious the gas burner has to vent, It is not a closed system like a electric oven where humidity can build up (closed system) . Other than making this clear the the info I've heard so far is spot on. The joy I get from baking bread is something I hope more people will pick up. Baking bread is like planting a garden and then harvesting within days. The dough matures and transforms from a sloppy mess to a living orb of perfection. I see my kids love of making slime and I suspect bread making is the engrained evolutionary reason for that.
So much good advice here. Some are commenting that it’s almost too much but just use what might fix a problem you’re having. No problems? Great. For me I regained some structure (volume) I lost by bulk fermenting less and proofing more.
Yes, there’s only so much food in a dough for the microbes to grow on so splitting the fermentation time between steps, before and after forming the loaf, is a consideration. I proof a boule in a covered dutch oven. I know it’s heresy but you can add a tablespoon of inulin too for a bit more vigorous growth.
@@tomrippen6570 I have done the same to give the shaped dough more time to expand undisturbed. As long as the dough strength is sufficient I don't see the downside. I presume there's a reason for the typical method of a longer bulk ferment, but I haven't heard it articulated. Or maybe I have and just forgot 😀
I agree. It just makes sense but then sometimes things make sense only because we lack deeper knowledge. I don’t profess to be an expert but I think I overextend the bulk rise sometimes, leaving too little for final proofing and good oven spring.
I love your videos and really miss making bread with wheat especially the feel of dough watching how beautiful your dough is. Unfortunately i have been diagnosed with coeliac disease and have been struggling with a good flour blend that gives me what I want. I have made a fabulous starter though so that's a start lol. Thank you from UK
Tip one brought my starter to life! I added a bit of all bran to my Rey flour and viola doubled over night! I could see the starter was alive and healthy but it wasn't doubling.
I’m glad I stumbled onto your video today. I have been very happy with my starter and have discovered much of the info you’ve presented on my own. I will say though that gluten Morgan was the catalyst to going from meh starter to excellent starter. Using a scale was essential for me as I just was going off my remembrance of what mom did. 😘
Thank you so much!! I am going to make my first sourdough today after few days of fermenting my starter. Love all this information on this video, also you’re American accent is very good too
When people have told me in the past that sourdough is a science.. I’ve always taken that to mean that it’s difficult. Which I imagine it certainly can be.. but the more I learn about the process/best practices/exceptions to the rules.. it’s actually kind of intuitive stuff for anyone who has worked in a biology lab. And yeah that makes sense, growing and feeding colonies of microbes. I’m sure on some level I knew this, but until recently I didn’t really realize just how much that knowledge/experience would help me with baking.
I like your comment about salt in starter. Eventually with enough generations you'll end up with salt tolerant yeast (I think). Maybe it'll throw off the yeast/bacteria ratio or something, but maybe it's what we should be doing all the time.
Nice reminders. I find myself using a small travel refrigerator for both/either bulk fermentation and proofing, and sometimes even to prep my batch of leaven. It depends on my schedule and the temp of the kitchen. Sometimes my granddaughter has to start a batch of leaven for me to start a batch of dough when I get home from work, or the dough I'm working on isn't going to be bulk fermented when I need it, or other scheduling issues arise, and my travel fridge can be set to anywhere up to 70°. I don't know how I'd do without it if I was in a warm and humid climate. I think it cost me about $100, so it wasn't a big investment. I'm just limited in the size of container for fermenting or proofing.
True high quality content! Thank you so much for sharing this amazing video! I have been baking sourdough well over 10 years now and I have never came across such perfect rundown of rules! 7:19 this is first time I am hearing about lowering starter hydration to be so helpful. I will definitely give it a try! Is this okay to increase overall dough hydration while using stiffer starter? So I would add usual 20% of my starter but hydrated at 80% and then go with the dough hydration higher than usual?
Thanks! Yes - that totally works. 80% is quite high in hydration and expert mode. Right now I prefer 60-70% hydration but have a properly long fermentation. Then you can also achieve an as airy bread. Not sure if you ever tried the fermentolyse? Aim to have a bulk fermentation of around 10-12 hours and just use a tiny starter amount.
@ haven’t tried fermentolise yet. I usually go with 20% starter and 4-5 hours of bulk fermentation. Would you please guide me to your long bulk fermentation details? I am very interested in that.
@@kisieloski of course, you want a long fermentation ideally so that enzymes can work the flour: www.the-sourdough-framework.com/Howsourdoughworks.html#enzymatic-reactions. So that's why I aim for 6-10 hours of bulk fermentation.
Decided to sub after seeing this video! The bloopers being included made me smile and feel like you and I are not that different! Also the content is top notch - really appreciate you sharing your tips
I’m a new baker & use your recipe 100 whole meal 400 white 325 water 100 starter 10 salt, and its going great! Not to say I haven’t had some flops along the way 😅 I’m in Australia 🇦🇺 and it’s hot here now, so your bulk fermentation chart is awesome 😊 My question is, with my starter, I usually take out 50g and feed it 1:1:1 - what would be your recommendation on how much to feed my starter? The bread math ain’t mathin’ for me😅 Also I like the tip of adding a bit of dough to my original starter that I keep in the fridge, I’m scared I’m going to kill it,so I I take a bit out to make my starter for baking. But I discard some off my original starter & feed it at the same time as I prepare the one for baking & put it back in the fridge. Wow that’s the longest comment I’ve ever left but thanks for the tips & the above recipe, it really gives me joy to make beautiful sourdough, I’m obsessed 🍞
Sounds good and greetings to Australia. I'd change your starter process a bit. Assuming you are making a loaf with 500g flour, you'll need 50g of starter. Take 5g of your old starter, mix with 30g flour, 20g water. Use all except the 5g to make your dough. The rest you can feed one more time with the same ratio and store in the fridge. You can use it directly out of the fridge to make your dough.
Great video as always Hendrik! I used your recipe last month to make a couple of stollens for Christmas and they turned out wonderfully! My friends all said that they were in another league compared to store bought. Although my father throught that the cinnamon and cardamom made it a bit too "scharf" at first.. 😂
Clear and insightful explanations as always, Hendrik! I appreciate the depth you bring to all your videos. I have a couple of questions I’d love to hear your thoughts on: 1. For a 12.7% protein white flour (King Arthur Bread Flour), assuming 25°C and a regular 100% hydration starter made with the same flour, what would you consider the optimal range of percentage volume increase for the dough prior to baking? I currently aim for around 100% (dough doubling in volume), but I’m wondering if a lower increase-perhaps 50-75%-might yield better results based on the parameters I provided. As an engineer, I’d love to understand the science and get more precise insights on this. 2. How much seed starter (or ‘chef’) do you typically keep, and how do you feed it? I plan to maintain 30g of starter in a 30ml glass jar. I’d use 50-80% of it (15-24g) to build a levain at 1:4:4 and feed the remaining 20-50% at 1:2:2. Does this align with your approach, or would you suggest adjustments to improve efficiency or consistency? For context, I’m originally from Brazil but now live in the US. I use King Arthur Bread Flour with 12.7% protein, though I’m looking to branch out into baking with whole and ancient grains like rye and einkorn soon. Thank you for sharing your expertise!
Obrigado! 1. I'd try a 25% size increase to begin with with your flour. You can always proof more in the banneton. That should give a you a solid base to start experimenting. 2. I typically might have 5g of starter left in my jar after using it to make a dough. I'd then feed it with 30g of flour and 20g of water. I end up having roughly 55g which is perfect to make a 500g flour loaf. I end up having another 5g of starter left and can repeat it.
@ Got it! quick question: do you use the 50g of starter directly from your jar for a 500g of flour? (that is 10% in baker’s percentage, while your videos show 20%). Thanks again!
Hi Pamela. You can use the oven light of your oven to improve fermentation times. Just turn it on, should provide nice heat. When cold, try 20% starter based on your flour rather than 10%. So for 500g of flour, 100g starter instead of 50g starter.
I would add that stretch and folds also seem to help even out the fermentation. In my case, I've noticed more evenly spread fermentation when applying stretch and folds during the process.
I made a sourdough starter 5 days ago. In that time, it: nearly doubled in size the first day, expanded 8 times its size the next day, overflowing my jar getting sourdough everywhere, died randomly, turned grey and black, and started smelling absolutely horrible. I've made a sourdough starter before, but this time was a rollercoaster. Making a new one today, wish me luck.
That sounds like your starter wasn't dead, but rather hungry. When it exhausts the food source, it develops a grey hooch and smells acetone like. Feed it and it will come back. If you're using AP flour it tends to need to be fed more often, especially at first.
@@cassandramorris567 It probably was as it was peaking after less than an hour. It had a few large black spots though which had never happened to me before and looked a little like mold. It smelled more like lunch meat than acetone as well and honestly, I just didn't want that smell in my house lol. It might've been fine and fixed itself, but I started a new one and this one hasn't given me any problems so it ended up fine in the end
Oh. My. Goodness! Thank you for this video! I'm new to sourdough and these tips are great and will totally save some of my sanity. I'm located in a higher elevation, in a dry and colder climate and this alone adds enough to the guesswork and frustration for a newbie.
Gluten Tag.
You can read my book for free here: www.the-sourdough-framework.com/
There's the hardcover version available here (in case you want to support me): breadco.de/hardcover-book
And there's a super short condensed version for you to print at home (TLDR): breadco.de/tldr
Happy baking all of you. No matter how your bread turns out, every homemade bread is a win!
It has helped me greatly, right from the start of my 'journey' ... thanks a lot very much appreciated
Thank you!! This information is helping me a lot in my sourdough journey
Thank you for free viewing before buying
Glutentag! Thank you so much for all of the effort, the precision and easy to follow step by step advice you share online! You are a gem! Finally, I am on the right journey to making great bread .... thanks to you!
@@mayaivanapetrov997 thank you!
Please don't be insecure about your misspeaking! It's not even noticeable until you point it out. your English is better than most native speakers. Love the video!
Sank you :-D
I’m so happy you showed up on my thread 🥰 love your content…especially your quirky personality 😂
Yeah. We are here for knowledge, not performance :)
I love your content Chef, but the best part was hearing your purpose. You said, you hope to help people everywhere to bake better for their families. Respect Chef and thank you. We are doing the same thing but with home cooking.
Thank you 🙏🏻
For all those overwhelmed, knowing all the these techniques are really great, once you are past the first stage. To learn, find a recipe try it. If it works, just keep doing it until you can consistently get great bread. Then, you can experiment! Thank you Hendrick, I learned so much from you! It gave me the confidence to get better! Now i am a comfortable baker
I agree. I always felt so intimidated/ not detail oriented enough to do sourdough. One day a little epiphany hit me- people have been making sourdough for millenia just by observation and a sense of what seems right. It can't be that complicated! So I looked up "easy sourdough starter" and then, "super simple sourdough bread with no tools". Now, I'm three loaves and a pan of unbelievable cinnamon rolls in. I bake it in a regular oven safe stainless steel kettle, in my tiny camper oven that burns WAY too hot thanks to an open flame at the bottom of the oven. Every loaf has turned out better than the last. It is SO simple! I'm only watching this video to figure out how to get it to rise a bit higher. Thanks for the video, sir!
To anyone who feels intimidated-
It is so basic and simple. Truly. Forget the tools and techniques. Find the most simplified video you can. You don't need a scale or batten or special mixing tool or scraper or cutting tool. You need your cup measures, measuring spoons, a table knife and a meat knife, a regular scraping spatula, and your fingers. Any flour, water, and salt. You got this. Farmhouse on Boone has incredibly easy and reliable recipes for anything you can think of to make with sourdough.
Agree, I watched many videos and attempted many recipes and techniques. I finally succeeded without understanding why. Then I took a break and my next loaf didn’t rise. This video helped fill in the gaps in my knowledge and understanding of the process. For example, I thought refrigerating the dough was necessary.
Love the fact that you left some of the bloopers in. Makes us amateurs feel there's hope for us. Went straight to Amazon and purchased the Kindle version of your book to help support your channel. And yes, I hit that subscribe button as well!
Thank you! It might not be 100% up to date on Amazon, you can use this direct link: www.the-bread-code.io/book.epub
This IS a LOT of information and somewhat overwhelming, but I’m a visual person and this information is SUPER helpful and this all makes sense. Science, man. It’s a whole science. Truly.
I refer to you as "My German Friend" and thanks to you I am sucessfully baking sourdough since the Lockdown because you are a bread scientist and a good teacher who explains,encourages and demonstrates...Good for you!! ❤ from South Africa
I like to autolyse. I find mixing the dough and leaving for an hour than mixing in my starter and salt followed by a Rubaud mix gives me the best results. I recommend your channel anytime anyone asks me about making sourdough. And finally I tell people is there is no easy sourdough. It takes knowledge and effort.
Thanks Michael! That totally works. If you ever feel like trying the fermentolyse, give it a shot. Please send me some pictures of the results. Happy baking!
I've been fermontolysing and calling it 'autolyse' for about 8 years. Oops.
I describe this part to bread newbs as a 'little miracle.'
Wow! Twenty minutes of the best tutorial on sourdough that a beginner can ever hope for. You will love the part about how your bread *should* look like at around 20:30 minutes. But, you have to watch the rest of the video to make a bread that looks like the picture. All my best!
Thanks!
You are just what we needed!! About a month in baking, feeling exactly what you describe in the beginning of the book - everyone gives a recipe, but no-one explains the "why"s.
And the moment I saw those charts and graphs.. couldn't been done by anyone but an engineer :)) Thanks for keeping it open source as well, I don't have to wait until my hard cover books arrive to Armenia, I'm already reading - thanks to your generosity.
Sank you! The open source is awesome. Many people open pull requests and improve the book. It's a much bigger project than me now.
Thank you! There are a lot of different boks about bread. Many of them are even from widely famous bakers. They are good. But your detailed explanation of all processes are easy to understand. They helped me very much!
I used the stiff starter the first time ever at 75% hydration. I love it and will use that system going forward.
I figured out my error that caused my bread to be gummy. I was not allowing my dough to ferment to the point it needed. I was too worried to leave the dough out for too long.
I baked this morning and the bread is perfect! Thank you!
That was my mistake as well. It was difficult for me to tell an underproofed from an overproofed loaf, because my underproofed had mostly little pockets, an underfermented appearance
Excellent overview. Been watching your videos for over four years and taking your advice. Finally got my main bread figured out, it took time, but it is now perfect for me. Now going back to older styles, like baguettes, and applying what I learned from my main bred to my other older recipes….and learning more. A big thankyou…. Cheers from Canada
Great to hear and thanks for the kind works!
I started baking sourdough bread during Covid-19. My starter, aptly named, Corona Sour, born in San Francisco Bay Area and now a bit of it making it to New Jersey for my college-age son to start his own sourdough starter for bread making. It’s been fun learning so far. Thanks for the great videos! Looking forward to getting your new book as a gift soon
Thank you! Nothing beats homemade bread. Keep baking!
The less water is so true for starters! I tried for three years to get a good starter! It never worked until I lowered the water by however much I had in starter. It’s now active and doubling like a beauty ❤ these are great tips.
I have been baking bread for years and use sour dough approximately 90% of the time. Your video is the most concise compilation of the basics I have ever heard and is spot on. Bravo.
Thanks!
🎉This person “started me “ with sourdough 5 years ago, the only place I found well explained scientific approach, which I love, because I don’t like repeating the same thing blindly…
So this opened the door for my imagination to fly and make hundreds, may be thousand of sourdough breads to share with all kinds of people, with the whole process being a creative playground for ingredients & bread magic 🎉❤
Thank you Hendrick 😊
Thank you!
@@the_bread_codeI also started my journey with you. I don’t bake as much now but it is so easy.
For all those overwhelmed, knowing all the these techniques are really great, once you are past the first stage. To learn, find a recipe try it. If it works, just keep doing it until you can consistently get great bread. Then, you can experiment! Thank you Hendrick, I learned so much from you! It gave me the confidence to get better! Now i am a comfortable baker
¡Gracias!
To all the german people out there, stuggeling getting high protein wheat flour - i started recently substituting 3-4grams per 100gram wheat flour with "Seitan fix" wich contains 80% of protein. After 1,5 years of okayish sourdoughbread I got my first amazing 75% Hydration bread! 😻
Your recommendations are very refreshing - most sourdough tips and tricks are so much more rigid that it makes the process sound so daunting. I will take your advice and experiment further in my environment ^_^ Danke!!
The book is expensive because of our exchange rate in South Africa but the preferred option (and the right decision) is to own the hard cover version which supports you helping us to bake better bread. I look forward to affording a copy soon.
Please don't spend your money on me. You can always leave a small donation if you like but it's not required. You can read the whole book for fee online. I appreciate it.
Thank you! You guided me through my ☺️1st few years of sourdough baking. Never had success when I tried to 50yrs ago. Ok with commercial yeasted breads but didn’t know enough about sourdough.
I have been fermentalyse the last couple years, starting when I started milling my own flour which is a challenge all its own.
I am a total newbie & am almost ready to bake my first loaf of white sourdough (🤞). I discovered your channel this AM. I love the science, explanations & demonstrations. I'm anxious to learn rye & love even the dense German type (maybe because my grandmother was German?). So much to learn! The readers comments are also appreciated. Thank-you!! BTW: I love your humor!
Thanks for the kind words!
I am new to sourdough but have almost 50 years experience of making homemade yeast bread. This is another world entirely! So many new things to learn but since this bread is SO delicious I am going to try to learn all I can. Thanks for your very informative video and book!
Thank you so much for your love of “Dough”. You have taught me so much, and today I made 2 loaves of sourdough that made me so proud. I bought your book, and am an avid fan of your videos. My Grandaughter loves helping with the folding. She said she puts the fun in it. I agree. We make unique 😂😂😂 loaves.
Love from Australia.
Thank you! That's so awesome that you are baking with your granddaughter. She will always remember how she made amazing bread with grandma.
I thought I was crazy for thinking I could use my old dough as a starter for my new dough.
I've noticed that my bread is too wet each time, and it ends up feeling like starter to me. I've been thinking of using it as starter for another bread but I my family (who makes bread by the book) told me that salt will kill the starter. It didn't make sense to me because wouldn't that mean that the bread I'm currently making wouldn't rise..?
I still don't know much about bread making, but I'm glad to know that someone has tried it and that it does work! :) I'll try it out once I get better.
Yep. There are so many misconceptions that make no sense hehe. In fact you should train your starter with salt :-D. Try not going too high in hydration for the breads you are making.
I bought a sourdough that was started in 1968. It works!
Wow wow wow. Been doing this for a year but you taught me more in 20mins. Thanks 🥖
Thanks!
Thanks a lot!
Hello,
I like the fact that it's a German who teaches a Frenchman (me) how to make good bread. I get excellent results using the best T80 semi-whole wheat flour bought from an organic grocery store.
When I started, my goal was to make bread that would not make me miss French bakery bread. I succeeded, and I owe it to you !
You got the most complete geeky youtube channel on bread making that I found and thanks a lot for that ! I really like the "German engineer" aspect of your channel.
(P.S. Sorry for my English ; perhaps I didn't say things exactly as I wanted to. My English isn't very good, but despite my partly German family, I don't speak German)
Merci Simon"
This post is another great example of my active point by point note taking, while simultaneously giggling at Hendrik's endearingly approachable style.
(In English: aliquot -- AH la kwaht)
Thanks! AHLAKWAHT - like this? :-D
@@the_bread_code You like WHAT!? WHY ARE YOU YELLING FROM ACROSS THE HOUSE? COME IN HERE, I HAVE DOUGH ALL OVER MY HANDS.
Thank you for this video and your content! I found it very insightful and encouraging. I am starting my second journey with starters and sourdough bread. The first time, I gave up too quickly. Now I'm happier and more grateful than ever that I am able to make this healthier bread for myself and others.
You got this. Try to keep baking until you made at least 10 loaves.
A sourdough rye bread is so super easy to make if your starter is in a good condition. No kneading, folding and waiting 2 days for eating your bread. And for us, people of the Northern Europe is the No. 1 choice. But thank you for your advice and tips. Love wheat sourdough bread and it’s getting better with more practice and information from great bakers like you. Thank you. Danke schön.
Most helpful point for me was the moisture content of the starter - my starter is quite wet, so I'll try to fix this. 👍
Yes, this was something i took from Hendrik a couple years ago was the tip on a dry starter. I use 20g starter 50g water 100g flour. This seems to give me consistent result with the bread, I believe it also helps me with days I forget about feeding the starter, or just forget about getting it into the fridge and it is sitting in a jar on the counter. I have never in all my years had my starter go bad. So yes - dry starter was the game changer for me.
I sometimes use a drier starter, but more often 100% hydration. Not much difference in my results between the two.
@@hu_b I mostly noticed it when using very cheap supermarket flour. The stiff starter allowed me to bake great bread too with cake flour.
@ That may be why I haven't noticed a big difference, I'm using high protein flour.
Passion, GREAT information, generosity, humility. Ich Danke Ihnen. From Savannah, Georgia USA 🇺🇸 will be ordering the book to support you, and help me.
Wow! I have been reading everything I can find about Sourdough, especially making starter. Your basics are very much appreciated. Thank you for this!
Glad it was helpful!
I think your videos are full of so much useful information. I have read your book end to end and it is full of great info too. However I personally seem to learn more from interactive videos like this after I have digested the science behind it. Love your work! Please keep it up and one day I will get all my conditions like temp, environment, flour quality etc correct for me. This was a great help in looking at more things to try. My sourdough is okay atm but I want to it be more flavourable. again thank you. Frohes Neues Jahr
Im in love with bagerst math! I am trying to learn as much as posible alongside learing by doing. My goal is to be able to make bread based on mood, what flours i have avaliable and how much time i have. This was such an informative video. Thank you, from your upstairs neighbour, Denmark ☺️
Thank you, Hendrik! I'm so happy to see your video, you're adorable. 😊
Thank you for your super good advise! I bake now since nearly 5 years sourdough breads and you were the catalyst for that process!! I bake 2 breads per week 1.5 to 2 kg each. I buy bread only in dire cases of emergency 🤣. Living in the sand box it is nearly the only way to get real bread.
Greetings from Dubai
Gerwig
Nice! I do the same. I mostly bake 3 loaves of each 1kg of flour. Then I freeze the slices and toast them whenever I feel like eating bread.
Thank you so much to sharing the knowledge of Sourdough bread I will try to improve my breads better that help a lot..❤
Sending hugs from Thailand..🌻
I think I'll be watching your video many times. I started my sourdough baking last November and possibility of turning it into a small business but of course I wanted to do as much research as I can and man this is the most informative video I found here. Thank you!
You might want to consider looking at pizza too. Bread is always below 10$ here, people are very sensitive. If you quarter that, put a bit of tomato sauce and cheese on it people will happily pay 15$ for a neapolitan pizza 😀
This was SUCH a helpful video!!! I've been allowing my loaves to double in size, but looking at your chart, I now think I've over fermented - especially since my loaves are not rising. Going to try again following your tips!
Thanks for this Hendrik. I’ve been following your technique for a couple of years. Interestingly I found when I switched to a 1:1 starter instead of a stiff starter my dough would rise more quickly (good for my cool house) in 12-14 hours instead of 18-24 hours with a stiff starter. The longer ferments would result in gluten breakdown and flatter bread. After watching this video I don’t understand why a 1:1 starter would work better for me.
Generally it shouldn't. But you are making a point. It could be that your starter's microorganisms are different than mine. So it could be that for your unique flour/starter combination the 1:1 starter works best 🙂
Cutting off a piece of dough to use to inoculate another loaf is wild. This never even crossed my mind. I can’t wait to try it.
I know right? So easy :-D
Great post! I started making sourdough bread about 2 years ago and, like anything else, it is simple when you've done enough trial-and-error. Hendrik's best tip? Bake lots of bread. I made and gave away a ton of crappy attempts that were still a ton better than store-bought. Bake.
I loved the bonus tip! It's what I tell everyone I try to teach how to bake. I even repeat that mantra to myself when I definetly did a poor job shaping or over feremented my dough. It will always taste way better! Thank you for the many lessons you provided me on my journey through sourdough!
Can do a video on desert sourdough loafs?
Thank you for the tips and recommendations! This has been a loonnnggg process for me; began trying to make a starter in September! After three weeks it turned green and I got frustrated and threw it the the garbage. After a couple weeks I watched a zillion more videos and started over... finally made my firt loaf end of November which was a complete flop! (no rise, gummy and ugly!) But we ate it!!! But I kept going and as of today, just pulled out my 8th loaf which looks amazing! I've watched this video a few times and applied some of your hints which probably contributed to this loaf being the best yet! Appreciate the encouragement and also, the sense of humor!!! Happy New Year!
Yay! Glad it worked out the way you wanted it to. Trying for 10 loaves initially is the hardest part, but now you have a working process :-)
I had your link open for a few days, and didn't have the time to view.
I'm glad I did. Good stuff. The jokes help a long video go faster. It's a lot of information! Thank You
I can see your passion for sourdough. This video is great keep them up.
So great to see you! UA-cam does not show your channel! Your channel has grown so much!
Thanks Isabela :-D
If you have a gas oven it is pretty much impossible to create the necessary humidity for the first 5 minutes of baking. You really have to get strategic to pull that off. It is possible, I think. A Dutch oven is a good easy choice. The reason is obvious the gas burner has to vent, It is not a closed system like a electric oven where humidity can build up (closed system) . Other than making this clear the the info I've heard so far is spot on. The joy I get from baking bread is something I hope more people will pick up. Baking bread is like planting a garden and then harvesting within days. The dough matures and transforms from a sloppy mess to a living orb of perfection. I see my kids love of making slime and I suspect bread making is the engrained evolutionary reason for that.
So much good advice here. Some are commenting that it’s almost too much but just use what might fix a problem you’re having. No problems? Great. For me I regained some structure (volume) I lost by bulk fermenting less and proofing more.
So you are putting your dough into the banneton sooner and leaving it there longer?
Yes, there’s only so much food in a dough for the microbes to grow on so splitting the fermentation time between steps, before and after forming the loaf, is a consideration. I proof a boule in a covered dutch oven. I know it’s heresy but you can add a tablespoon of inulin too for a bit more vigorous growth.
@@tomrippen6570 I have done the same to give the shaped dough more time to expand undisturbed. As long as the dough strength is sufficient I don't see the downside. I presume there's a reason for the typical method of a longer bulk ferment, but I haven't heard it articulated. Or maybe I have and just forgot 😀
I agree. It just makes sense but then sometimes things make sense only because we lack deeper knowledge. I don’t profess to be an expert but I think I overextend the bulk rise sometimes, leaving too little for final proofing and good oven spring.
Thank you for sharing your knowledge! I cannot wait to incorporate some of your methods.
I love your videos and really miss making bread with wheat especially the feel of dough watching how beautiful your dough is. Unfortunately i have been diagnosed with coeliac disease and have been struggling with a good flour blend that gives me what I want. I have made a fabulous starter though so that's a start lol. Thank you from UK
Try to bake in a loaf pan, you can make your starter too from gluten free flours. All the best 🙂
Tip one brought my starter to life! I added a bit of all bran to my Rey flour and viola doubled over night! I could see the starter was alive and healthy but it wasn't doubling.
That's genius! I did not think of it before. The bran contains a looooot of spores. Should make the starter even faster.
I’m glad I stumbled onto your video today. I have been very happy with my starter and have discovered much of the info you’ve presented on my own. I will say though that gluten Morgan was the catalyst to going from meh starter to excellent starter. Using a scale was essential for me as I just was going off my remembrance of what mom did. 😘
excellent video and explanation, thanks for sharing
Excellent video - fab presentation and helpful cut aways. Now then, I’m off to find the inverted tray method video…
Ooops. Forgot to link it. Here you go: ua-cam.com/video/BPQHSA2KoRY/v-deo.html
great work ... thanks a lot. Trying your book notes in India
Love your awesome RAW videos. So good at explaining the process and laughing at yourself the same time. Thanks!!😁
Glad you like them!
Thank you for sharing this information, it's much appreciated and I can't wait to get started!
Just discovered this yt channel, amazing work!! ❤ Very helpful information even for a sourdough bread baking veteran 😅
Awesome video, especially after having learnt so much from watching your content over the years 😊😊
Awesome, thank you!
Thank you so much!! I am going to make my first sourdough today after few days of fermenting my starter. Love all this information on this video, also you’re American accent is very good too
thanks mate , this video was really helpful . big cheers from Australia
When people have told me in the past that sourdough is a science.. I’ve always taken that to mean that it’s difficult. Which I imagine it certainly can be.. but the more I learn about the process/best practices/exceptions to the rules.. it’s actually kind of intuitive stuff for anyone who has worked in a biology lab. And yeah that makes sense, growing and feeding colonies of microbes. I’m sure on some level I knew this, but until recently I didn’t really realize just how much that knowledge/experience would help me with baking.
Awesome video as always!! Thanks so much for all your insight
I like your comment about salt in starter. Eventually with enough generations you'll end up with salt tolerant yeast (I think). Maybe it'll throw off the yeast/bacteria ratio or something, but maybe it's what we should be doing all the time.
Nice reminders. I find myself using a small travel refrigerator for both/either bulk fermentation and proofing, and sometimes even to prep my batch of leaven. It depends on my schedule and the temp of the kitchen. Sometimes my granddaughter has to start a batch of leaven for me to start a batch of dough when I get home from work, or the dough I'm working on isn't going to be bulk fermented when I need it, or other scheduling issues arise, and my travel fridge can be set to anywhere up to 70°. I don't know how I'd do without it if I was in a warm and humid climate. I think it cost me about $100, so it wasn't a big investment. I'm just limited in the size of container for fermenting or proofing.
I considered this too - a fridge with a specific target temperature. Must be amazing!
True high quality content! Thank you so much for sharing this amazing video! I have been baking sourdough well over 10 years now and I have never came across such perfect rundown of rules!
7:19 this is first time I am hearing about lowering starter hydration to be so helpful. I will definitely give it a try! Is this okay to increase overall dough hydration while using stiffer starter? So I would add usual 20% of my starter but hydrated at 80% and then go with the dough hydration higher than usual?
Thanks! Yes - that totally works. 80% is quite high in hydration and expert mode. Right now I prefer 60-70% hydration but have a properly long fermentation. Then you can also achieve an as airy bread. Not sure if you ever tried the fermentolyse? Aim to have a bulk fermentation of around 10-12 hours and just use a tiny starter amount.
@ haven’t tried fermentolise yet. I usually go with 20% starter and 4-5 hours of bulk fermentation. Would you please guide me to your long bulk fermentation details? I am very interested in that.
@@kisieloski of course, you want a long fermentation ideally so that enzymes can work the flour: www.the-sourdough-framework.com/Howsourdoughworks.html#enzymatic-reactions. So that's why I aim for 6-10 hours of bulk fermentation.
Thank you for this great content! Just joined the chat and got a response to a question right away!
Welcome to the community!
Thank you for sharing this and happy new year Hendrick!
Decided to sub after seeing this video! The bloopers being included made me smile and feel like you and I are not that different!
Also the content is top notch - really appreciate you sharing your tips
I’m a new baker & use your recipe 100 whole meal 400 white 325 water 100 starter 10 salt, and its going great! Not to say I haven’t had some flops along the way 😅 I’m in Australia 🇦🇺 and it’s hot here now, so your bulk fermentation chart is awesome 😊 My question is, with my starter, I usually take out 50g and feed it 1:1:1 - what would be your recommendation on how much to feed my starter? The bread math ain’t mathin’ for me😅 Also I like the tip of adding a bit of dough to my original starter that I keep in the fridge, I’m scared I’m going to kill it,so I I take a bit out to make my starter for baking. But I discard some off my original starter & feed it at the same time as I prepare the one for baking & put it back in the fridge. Wow that’s the longest comment I’ve ever left but thanks for the tips & the above recipe, it really gives me joy to make beautiful sourdough, I’m obsessed 🍞
Sounds good and greetings to Australia. I'd change your starter process a bit. Assuming you are making a loaf with 500g flour, you'll need 50g of starter. Take 5g of your old starter, mix with 30g flour, 20g water. Use all except the 5g to make your dough. The rest you can feed one more time with the same ratio and store in the fridge. You can use it directly out of the fridge to make your dough.
@@the_bread_code I’m definitely going to try this! Thanks again
Good lesson Hendrik! Thank you and Happy New Year!
You too! Thank you!
Excellent advice! Thanks
Great video, very methodical. Thank God for the German people and their attention to detail. 😅❤
So helpful. Thank you!!
Great video as always Hendrik! I used your recipe last month to make a couple of stollens for Christmas and they turned out wonderfully! My friends all said that they were in another league compared to store bought. Although my father throught that the cinnamon and cardamom made it a bit too "scharf" at first.. 😂
Clear and insightful explanations as always, Hendrik! I appreciate the depth you bring to all your videos. I have a couple of questions I’d love to hear your thoughts on:
1. For a 12.7% protein white flour (King Arthur Bread Flour), assuming 25°C and a regular 100% hydration starter made with the same flour, what would you consider the optimal range of percentage volume increase for the dough prior to baking? I currently aim for around 100% (dough doubling in volume), but I’m wondering if a lower increase-perhaps 50-75%-might yield better results based on the parameters I provided. As an engineer, I’d love to understand the science and get more precise insights on this.
2. How much seed starter (or ‘chef’) do you typically keep, and how do you feed it? I plan to maintain 30g of starter in a 30ml glass jar. I’d use 50-80% of it (15-24g) to build a levain at 1:4:4 and feed the remaining 20-50% at 1:2:2. Does this align with your approach, or would you suggest adjustments to improve efficiency or consistency?
For context, I’m originally from Brazil but now live in the US. I use King Arthur Bread Flour with 12.7% protein, though I’m looking to branch out into baking with whole and ancient grains like rye and einkorn soon.
Thank you for sharing your expertise!
Obrigado!
1. I'd try a 25% size increase to begin with with your flour. You can always proof more in the banneton. That should give a you a solid base to start experimenting.
2. I typically might have 5g of starter left in my jar after using it to make a dough. I'd then feed it with 30g of flour and 20g of water. I end up having roughly 55g which is perfect to make a 500g flour loaf. I end up having another 5g of starter left and can repeat it.
@ thanks a lot!!
@ Got it! quick question: do you use the 50g of starter directly from your jar for a 500g of flour? (that is 10% in baker’s percentage, while your videos show 20%). Thanks again!
Great videos as always!
Making my mext starter from my current dought is defentively something I will incorporate 💯😁
Such a time saver!
Please make a video of sourdough starter in winter and how to handle it during this season
Hi Pamela. You can use the oven light of your oven to improve fermentation times. Just turn it on, should provide nice heat. When cold, try 20% starter based on your flour rather than 10%. So for 500g of flour, 100g starter instead of 50g starter.
@ Thank you so much for the tips! I’ll try it 🤗
Right on all points! Although I do manage to shape with no flour. 😉 (And it's nice to know I'm not the only one who has multiple repeats! 😅)
I add a tiny bit of honey when I mix the water and starter together. It gives the yeast an extra boost when fermenting
Even more turbo can be added when using active malt :-). Try making a starter from your honey.
Dark Rye with strawberry jam is amazing!!!
Great job, I really enjoyed it
Thank you so much for your brilliant work!
These are really helpful, thanks
Thank you for this project. You're doing a good work! May it be a successful endeavour!
I love to see the dough change over time
I learned so much! Thank you
I would add that stretch and folds also seem to help even out the fermentation. In my case, I've noticed more evenly spread fermentation when applying stretch and folds during the process.
A glow chart for sourdough is the most German thing ever. Love it
Awesome video man, thanks
I made a sourdough starter 5 days ago. In that time, it: nearly doubled in size the first day, expanded 8 times its size the next day, overflowing my jar getting sourdough everywhere, died randomly, turned grey and black, and started smelling absolutely horrible. I've made a sourdough starter before, but this time was a rollercoaster. Making a new one today, wish me luck.
Keep going! That's normal. The battle of microorganisms commenced 😎. It will take some more time!
That sounds like your starter wasn't dead, but rather hungry. When it exhausts the food source, it develops a grey hooch and smells acetone like. Feed it and it will come back. If you're using AP flour it tends to need to be fed more often, especially at first.
@@cassandramorris567 It probably was as it was peaking after less than an hour. It had a few large black spots though which had never happened to me before and looked a little like mold. It smelled more like lunch meat than acetone as well and honestly, I just didn't want that smell in my house lol. It might've been fine and fixed itself, but I started a new one and this one hasn't given me any problems so it ended up fine in the end
"Let's make the world a breader place, one loaf at a time"
So true!
Oh. My. Goodness! Thank you for this video! I'm new to sourdough and these tips are great and will totally save some of my sanity. I'm located in a higher elevation, in a dry and colder climate and this alone adds enough to the guesswork and frustration for a newbie.
Glad it was helpful!
Wow ty for all the tips. Do u have any tips on how to make 100% whole grain rye bread fluffier and softer?
Higher hydration, like 80-90% almost. Can only be baked in a loaf pan though :-)