Made my first loaf today (to bake tomorrow), and made an absolute flour-bomb of a mess out of it during shaping thinking I did something wrong and made it too wet. Then I watch this and see that I should have just wet my hands and not played with it nearly as much. I would be absolutely lost without these videos. Thank you very much!
Thanks. Another well-made video. Love the chemistry between the 2 brothers and how information are shared so that viewers can capture and understand the nuances of baking a Sourdough bread. You both made the process entertaining and not daunting especially for new sourdough bakers. Keep the videos coming. Simply Love All your videos.
I’ve watched all of your videos, some many times and can say I’ve learned so much of the technical that I can now trouble shoot on the fly. On behalf us new Covid bakers, thanks for these videos!
I'm new to sourdough bread making. I struggled with my first starter and started all over again. I watched this video several times and learned so much. For my first attempt at sourdough I'm going to follow along this video. I love the science and the learning but I especially enjoy the humor. ❤😂😢😊❤
Tom and Bob, that was fantastic! I learn something each time I watch one of your videos, Tom. Even my husband was snickering in the background. He can’t understand how watching someone make a loaf of bread could possibly be captivating, even though he grew up in Cleveland! Good job, you two!
I really had a great time watching this video, even though it is almost 2 hours long. Poor Tom, you need a lot of patience to deal with your brother :D You guys should do a comedy show :D
❤ Love this video! As a 77 yr old im always up for learning new things and sourdough bread is one of them. I've not only learned more in these videos compared to others. AND I'm thoroughly entertained by your brother! It's obvious you two are totally opposite! Great combination!
I'm so happy to see another video of yours. I was scared you got bored of your journey. Thank you for changing my sourdough baking life. You're the best source of scientific knowledge for sourdough baking. Love it ♥
Thanks for the feedback. I took a little time off this summer but have a lot of new videos lined up in the coming months. Lots of great new content coming soon.
I’m happy to report , after watching several of your videos….several times, especially this one, sourdough loaf baking round 3 was a success! 🙌🏼 Thanks Tom and brother Bob ! ❤
When I noticed your channel videos, I felt it is too much for me to watch a single video from you. That was just 4 days back. Now I just finished my 8th video and I can honestly tell you I enjoyed ALL of them. This one especially, I thought “no way I’m gonna be able to finish this in one sit”, but look at me, I watched every second of it and time really passed super quick. I really liked your videos and I appreciate how you introduced bread making in your special way, which is by bringing the science and facts to excel it. As an Engineer and someone that believes heavily on such, it made me feel very happy that I came across your channel. This video was just amazing, it gives another proof that by just following the process properly, amazing results will come out, even that Bob never did this before, with some mentoring, he did a fantastic job. Thank you so much. Cheers 🌷
How is it that I somehow missed this video until this weekend? Tom, this is a gem. You and your brother play off each other so we’ll and you have the patience of a saint. I shared this with someone who has only made one loaf so far because it really gives you everything you need to start baking in one easy to follow video! Thank you for the lessons!
Novice sourdough baker here. I have been watching your videos for hours and taking notes. I am learning so much ! Thank you for being so methodical and thorough. Really helpful for my own sourdough journey:-)
Absolutely my best sourdough yet. I’ve cooked around 10 loaves so far without any failures. Thank you for the easy explanations & guidance. Each time I watch this video I always have a little giggle with the great banter you two have together. Love from Australia 🇦🇺
I’ve been making bread for a couple of years but just watched this yesterday. The temperature v time chart has been so helpful Today’s loaf had a fantastic ear. Thanks
Ok. Tom, I have watched all of your videos, and hundreds of others in my sourdough journey. You have always been my favorite SD guru. But I must say, that this particular video, with your crazy, funny, talented brother, Bob, is By Far, by very far, my absolute favorite (and informative), ( and hilarious), SD video EVER ! You two are excellent together and you both had me in stitches. What an excellent team that you make. Good job, Bob, on your beautiful loaves ! This video really made my day ..and thank you .. And PS, being the mother of two adult sons, and watching you both interact with one another, I can only imagine the laughs, joy and love that your Mother feels when you two are together. I think Bob should definitely return for more baking ! Thanks again, Tom and Bob ♥️
That was great. Your fermentation chart is such a winner. Thanks for that. That is where I really get lost. Great video lots of fun and I learned a lot more.
Thanks! Your videos have given me the confidence to bake sourdough the way it was intended. Your step by step instructions, practical tips, and humor are exactly what I needed to get fully engaged and have confidence to do this!!
What a great journey... although brother Bob is the first apprentice I would very much appreciate to see him/you both in more bread video's. I really enjoyed it AND learned quite a bit :)
THIS was a fantastic video! I’d already watched your solo version, but something about the act of teaching someone else added so much more information! Awesome! Thanks again for creating these videos ☺️. I can’t wait to finally use my hopefully stronger starter very soon.
Thank you. We enjoyed making that video. I’m planning to make a few more in that series with different bakers at different levels of experience. Thanks again. Good luck with your strengthened starter. Let me know how it works. You can also message me directly on Facebook.
Pure comedy runs in the vein of this family! That was one of the most entertaining and educational thing i've watched in a long time. But still, how could you miss the chance of the opportunity for a teleportation and switching sides joke every time Bob entered the frame? C'mon!!!
@@thesourdoughjourney yes, and I love it just as much! Can't wait for a third video! In fact, can uncle Bob just be a regular guest? You two are hilarious!
Star Wars in a Jar! Awesome I've seen you keep a perfectly straight face with the humorous bits in the other videos, but Bob made you first crack a smile then laugh, great job Bob! Seriously, the way you fill in the details that other videos skim over is so helpful, thanks!
I followed all your videos for starter and this specific recipe with complete success!!! You’re awesome, Tim!! I’m so happy that you’re breaking everything down on a scientific level cause that’s how my brain works. I need to know why and you did just that!!!
Wow! Very informative as well as entertaining. I learned a lot and I've been making sourdough for a few years now. Thank-you! Can't wait to see more of your videos Tom.
I am new at sourdough bread baking. I have the Tartine Bread book. Your video helped explain a lot of things I wasn't sure about. I was getting overwhelmed after a while. But started laughing out loud when Bob was also getting tired. I liked his term for the batard.😂 Thank you. It was helpful and entertaining.
Ohhhhhhhhh whooooow this video is not only fun to watch, it also addresses each and every pitfall of sourdough breadmaking. Just found your channel and watched several videos which i find brilliant as they are so scientifically good and illustrative, especially the "when is bulk fermentation done" series. And then it all comes together in this video. For me this is the eye opener I was looking for. The apprentice really showed what struggle it can be for both trainer and trainee😉. Master Bread Scientist Tom your patience is incredible and Bob's humor is awesome. Chapeau 🤠! From the Netherlands Amsterdam ❤️💯😄
@@thesourdoughjourney i will definitely let you know the results next time i will make bread (within the next 2 weeks from now). Most likely i will have the Star Wars theme on 😉!
That was not only entertaining, but I actually learned a few things I’ll be trying on my next bake. I’m not sure you could have had a better first apprentice and by they way the bread turned out the teacher did a great job as well. Always a treat watching your videos.
This was so entertaining to watch, I hated to see it come to end. First time I sat and laughed during bread making. We have a morning radio crew in Indianapolis named Bob & Tom. Great job guys.
Thank you so much for all the information and step by step instructions. I have never made bread with yeast so this will be a huge feat if I can accomplish this. I have been trying to create a starter and your videos on the science and importance of temp has given me more confidence to follow through competently! Thank you and Bob must come back 😂
Your videos are really well done, I enjoy them. Thank you. Transitioning from EInkorn to regular flour - looking at direct from small mills for bread wheat. I'm a home baker about to turn cottage baker in 2022. Still have work to do on consistency and upping my scoring game in Einkorn, and then getting up to speed with bread flour. I just got a bread proofer and am working to dial in optimal proofing at a consistent time. Your video on that was helpful too.
Thank you for the feedback. Check out my series on Mastering Temperature and Time, and When is Bulk Fermentation Done for more experiments on this topic.
Thoroughly enjoying these "Journey" videos. Paused this one at "Star Wars in a Jar" to comment here that I only just this month (April 2024) mixed flour & water to create the starter I plan to use. Recently learned many bakers give their starter a name. Callie for instance. Named my starter R424 :-)
Thank you so much for all your videos Tom! All the knowledge, information and reflections you share on your channel is being extremely valuable and helpful along the way. Cheers!
Just love you guy's....never laughed so much😅....you guys should have your own TV channel😂 And such an amazingly interesting video on how to make the perfect sourdough bread your three loafs looked absolutely perfect.....Good job Bob👏 You are such an inspiration Tom and so clearly passionate about sourdough baking which make watching your videos so pleasurable....Keep up the great work guys👍👌
Great job, you two! You really made me laugh several times during the video! But learning while laughing is the best way to learn and remember what you learned! So today I learned some tips. Thank you both! I am a home sourdough baker for almost 5 years now and I am subscribed to your channel from the very beginning. And I must say that, even you were not a professional when you started your channel, I learned a lot of things from you. The way you explain everything is perfect, for me at least. You studied a lot, took notice, tried a lot, put the results in charts and tables. In our benefit! I appreciate that! Thanks again! Since I live very far away (on another continent !) and I do not find the exact type of flour you use in your recipes, I would like to ask you to tell me the nutritional details of those you use, so I could find the similar ones here. Thank you both again!
Thank you for the feedback. We appreciate it. Here are links to the flours I use. You can see the details on each one at these links. centralmilling.com/product/high-protein-bread-flour-organic-high-mountain/ centralmilling.com/product/malted-artisan-bread-flour-organic-artisan-bakers-craft-plus/ shop.kingarthurbaking.com/items/100-whole-wheat-flour
Love all your information learned so much. You And your brother so cute and entertaining I was learning with laughter. Thank you I'm a beginner and grateful I came across a expert!!
You and Bob are simply amazing 😅 Honestly I haven't laughed in ages , both of you managed to not only crack me up 😅 but also learn more about the tartine method✨️ wish there were more videos of you with Bob. Thank you 😊
Sad that I was excited to watch this on Date Night (which sadly was spent by myself), but I was thoroughly entertained and couldn't wait to bake my sourdough loaf cold fermenting at 37° on the middle shelf. Thanks for the laughs and educational demonstration. Always learn something new watching your videos! Thanks guys!
Thank you. He is not my twin, but we are close. If you like food science, check out my recent videos on Baking Temperature and Oven Spring, Experimenting with Bread Flours, and Episodes 6, 7 and 8 of the series When is Bulk Fermentation Done. Some of my best research there. Also check out the 5 part series, Tartine Bread: Art and Alchemy. That is some of my best work, in my opinion.
The Bulk O Matic guide is the best thing ever!!!!! I've been trying to bake SD breads for years with no consistency and every recipe I try has a different criteria for telling me when bulk is finished. This is just what I need. Thank you!!!!!!!! Questions: when did you initially measure the volume of the dough to determine Percent Rise? And do you make any adjustments to the Bulk O Matic criteria for higher hydration doughs? Thank you!!!! (I donated!!!!)
Thank you. I have a lot more videos that go through the details of the bulk-o-matic system. Basically the starting volume is the "flattened" volume of the dough once all ingredients are combined. You only need to do this once, for a recipe, because it is always the same. And a rough shortcut for the Tartine recipe is if you take the dry flour weight in grams x 1.5, that is very close to the starting volume in milliliters. I've measured it many times. I don't make any adjustments to the criteria for higher hydration dough. Sometimes high hydration dough will sit a little flatter in the vessel and not dome as much on top, but that is really a judgement call you need to make in realtime. You'll also find that some higher protein flours "show the rise" more than others, so I bump up my rise target from 35 to 45% with some higher protein or thirsty flours.
yes, I have been watching the other videos also. . . . this bulk ferment has plagued me for so long. . . and that was going to be my next question is how to determine the starting volume which I was trying to do by totalling up the weights of the ingredients but that was not working. So the "shortcut" will be super beneficial as I don't bulk ferment in the same vessel that I do the initial mix or the coil folds in. Maybe that was in another video? Also good thing to know about the high protein flours since I'm using those for ciabatta rolls. There I'm relying heavily on all of the other 8 factors for final proof. Will update on todays bake.@@thesourdoughjourney
Ok. 2 things, one, you guys are sooo funny! 😂 I was just playing your videos in the background and this came on and half way thru I sat down from what I was doing and just couldn’t stop watching! 😂 and two, I learned the history of “The Ear” today. And your right, I can’t un-see it now that I’ve seen it. 😂 thank you for your videos. I’m learning so much so fast. I was starting to get frustrated and you have helped me past it. So thank you💜💜 I will get the perfect loaf soon, I’m sure of it!
That was informative and oh so entertaining! Tom - I appreciate your knowledge and explanation and I've watched hours of videos on how to tackle sourdough. You and Bob are just hilarious. Thank you for sharing!
I hope I can do this right - I haver NEVER made sour dough before - stumbled on your video with your brother - watched it many time and gave it a try this is my first loaf - nope dont know how to send pictures - still just trust the process- turned out great.
Great video! Great dynamic! I’ve been forcibly teaching my brother to bake sourdough by just telling him about it while I’m baking, regardless of him wanting to learn or not lol
So funny! Very entertaining! I've made a lot of sourdough breads myself, but this was fun to watch anyway! Interesting what you said about the flavor from an open crumb, I hadn't thought about it in that way before but that makes sense. Thanks for a great video!
Hi, what inside temperature was inside of your Dutch Oven when you decide to drop your bread in? 500 F in the oven, but do I hsve to reach 500F in the Dutch Oven too? BTW, I just finished my first loaf using your method. The bread tastes fantastic. Thank you.
Thank you! Check out my video on baking temperatures and ovenspring. When my oven hits 500F, my Dutch oven is usually at about 425-435F. That’s a good starting temp for me. I don’t like preheating the Dutch oven up to 500F (that takes about 15 min after the oven reaches that temp, and is too hot for initial temp, in my opinion).
This was the way I would always want to learn how to do anything! (Expletives delegated)😂 Timmy and Dickie Smothers make Sour Dough Bread wish you were both teaching more❤
Ha ha! You two are a riot together. I was disappointed you didn’t include some out-takes, I’m sure you has lots of material to work with. In all seriousness, this apprentice format was ideal for teaching your method from start to finish. I learned a lot. Thanks you (and brother Bob) for making and sharing this video. I hope Bob can make an appearance in future videos.
This was great to watch. The best thing is seeing someone who is new to the process make mistakes and how you guided him in correcting. The thing someone with experience can never duplicate no matter how hard they try and show and simplify the process is what happens when it doesn’t go as planned. The dough sticking to the counter during the final shape was encouraging for me as it actually happens a lot and I always “panic”. So thank you for this. And Bob when I pass by the sourdough bread at the store because I have one home rising I wonder why do I put myself thru this….. and then I get a successful bake and it’s all worth it!!
Hey Tom, I always appreciate your videos. This one was great too. One question: When you built the leaven, you explained that you follow the recipe jnTartine exactly, and then went on to use 10 grams of starter, 100 g of water and 100 g of flour. But the Tartine Bread Cookbook I have says to use 1 Tablespoon of starter and 200 grams of flour, 200 grams of water. Do I have a different cookbook than you? It looks exactly the same. Tartine Bakery. What gives? Which should I use?
This has always been a confusing part of Tartine. The recipe calls for making 400g of leaven, but only 200g are used in the recipe (and 200g is kept as your “new starter” which is a huge amount unless you bake every day.). Most people scale it down to 200g which is what is needed for the recipe. “One tablespoon” of starter is also ambiguous. In my experience, it can be 12-20 grams, so I approximate it as 10g for my half batch. Good questions. I discuss this in my early videos but haven’t mentioned it in a while.
Thing One and Thing Two! although with the shirts its like Gru and Gru Two... Y'all are awesome, I think my sisters and I will look like this in a few years.
I’m unclear about where to start monitoring the time for bulk fermentation. Is it after stretch and folds are complete or right at the beginning when mixing all the ingredients together? 😊
Every 30-60 minutes after the dough is mixed until it is shaped. Of the temperature begins to change during that time, you want to anticipate the ending temperature.
Made my first loaf today (to bake tomorrow), and made an absolute flour-bomb of a mess out of it during shaping thinking I did something wrong and made it too wet. Then I watch this and see that I should have just wet my hands and not played with it nearly as much. I would be absolutely lost without these videos. Thank you very much!
Thanks. Good luck. 👍
Thanks. Another well-made video. Love the chemistry between the 2 brothers and how information are shared so that viewers can capture and understand the nuances of baking a Sourdough bread. You both made the process entertaining and not daunting especially for new sourdough bakers. Keep the videos coming. Simply Love All your videos.
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I’ve watched all of your videos, some many times and can say I’ve learned so much of the technical that I can now trouble shoot on the fly. On behalf us new Covid bakers, thanks for these videos!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I have been binge watching your video because it’s better than Netflix.
Come for the sourdough, stay for the rye humor. This is the funniest thing since Monty Python.
Hold on to your hat, this is the sequel.
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
This was so much more fun to watch than a normal tutorial!
Thanks! 🙏
I'm new to sourdough bread making. I struggled with my first starter and started all over again. I watched this video several times and learned so much. For my first attempt at sourdough I'm going to follow along this video. I love the science and the learning but I especially enjoy the humor. ❤😂😢😊❤
Thank you! 🙏
Tom and Bob, that was fantastic! I learn something each time I watch one of your videos, Tom. Even my husband was snickering in the background. He can’t understand how watching someone make a loaf of bread could possibly be captivating, even though he grew up in Cleveland! Good job, you two!
Thank you for the feedback. We appreciate it!
as George Constanza says - It Just Is.
“This Bastard” hahaha! I enjoyed content and learned a few things. Could have moved along a little faster.….but good job!
Thank you!
@@duker177 I watched at 1.25 playback speed. Perfect!
I really had a great time watching this video, even though it is almost 2 hours long. Poor Tom, you need a lot of patience to deal with your brother :D
You guys should do a comedy show :D
Haha. Thanks for watching!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
❤ Love this video! As a 77 yr old im always up for learning new things and sourdough bread is one of them. I've not only learned more in these videos compared to others. AND I'm thoroughly entertained by your brother! It's obvious you two are totally opposite! Great combination!
Thank you. We appreciate the feedback.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Sourdough Brothers! Fantastic job Brother Bob! This is GOLD. So glad you're back, Tom
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Not only a great presentation on sourdough breadmaking, but HILARIOUS as well! Thank you and I hope brother Bob comes back some time!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Honestly I laughed so hard. You guys have a relationship
Thank you. We are close brothers.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I'm so happy to see another video of yours. I was scared you got bored of your journey. Thank you for changing my sourdough baking life. You're the best source of scientific knowledge for sourdough baking. Love it ♥
Thanks for the feedback. I took a little time off this summer but have a lot of new videos lined up in the coming months. Lots of great new content coming soon.
I'm recommending your videos wherever whenever I can. I wish you all the best for the new season then! Greetings from Costa Rica
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I’m happy to report , after watching several of your videos….several times, especially this one, sourdough loaf baking round 3 was a success! 🙌🏼
Thanks Tom and brother Bob ! ❤
Thanks for the feedback! I’m happy it worked for you.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
When I noticed your channel videos, I felt it is too much for me to watch a single video from you. That was just 4 days back. Now I just finished my 8th video and I can honestly tell you I enjoyed ALL of them. This one especially, I thought “no way I’m gonna be able to finish this in one sit”, but look at me, I watched every second of it and time really passed super quick. I really liked your videos and I appreciate how you introduced bread making in your special way, which is by bringing the science and facts to excel it. As an Engineer and someone that believes heavily on such, it made me feel very happy that I came across your channel. This video was just amazing, it gives another proof that by just following the process properly, amazing results will come out, even that Bob never did this before, with some mentoring, he did a fantastic job. Thank you so much. Cheers 🌷
Thank you so much for the feedback. I really appreciate it. And thanks for watching!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Great to hear from you again Tom. Keep 'em coming!
Thank you. I took a little time off of recording this summer but have a lot of new video ideas for the coming months!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
How is it that I somehow missed this video until this weekend? Tom, this is a gem. You and your brother play off each other so we’ll and you have the patience of a saint. I shared this with someone who has only made one loaf so far because it really gives you everything you need to start baking in one easy to follow video! Thank you for the lessons!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Novice sourdough baker here. I have been watching your videos for hours and taking notes. I am learning so much ! Thank you for being so methodical and thorough. Really helpful for my own sourdough journey:-)
Thank you! Also check out my website at thesourdoughjourney.com
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Absolutely my best sourdough yet. I’ve cooked around 10 loaves so far without any failures. Thank you for the easy explanations & guidance. Each time I watch this video I always have a little giggle with the great banter you two have together. Love from Australia 🇦🇺
Thank you for the feedback! We appreciate it.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I’ve been making bread for a couple of years but just watched this yesterday. The temperature v time chart has been so helpful Today’s loaf had a fantastic ear. Thanks
Thanks!
Clowning around is the only way to make bread with a family member. The theatrics went well, matching the beauty of the bread.
Thank you. Check out the sequel. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Ok. Tom, I have watched all of your videos, and hundreds of others in my sourdough journey. You have always been my favorite SD guru. But I must say, that this particular video, with your crazy, funny, talented brother, Bob, is By Far, by very far, my absolute favorite (and informative), ( and hilarious), SD video EVER ! You two are excellent together and you both had me in stitches. What an excellent team that you make. Good job, Bob, on your beautiful loaves ! This video really made my day ..and thank you ..
And PS, being the mother of two adult sons, and watching you both interact with one another, I can only imagine the laughs, joy and love that your Mother feels when you two are together. I think Bob should definitely return for more baking ! Thanks again, Tom and Bob ♥️
Thank you so much for the feedback. We really appreciate it.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
That was great. Your fermentation chart is such a winner. Thanks for that. That is where I really get lost. Great video lots of fun and I learned a lot more.
Thanks!
Thanks! Your videos have given me the confidence to bake sourdough the way it was intended. Your step by step instructions, practical tips, and humor are exactly what I needed to get fully engaged and have confidence to do this!!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
What a great journey... although brother Bob is the first apprentice I would very much appreciate to see him/you both in more bread video's. I really enjoyed it AND learned quite a bit :)
Thanks. We’ll see if we can get him back.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
You guys are AWESOME…brothers are special, it is nice seeing you enjoy each others company!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Loved it! Perfect combo between information with a pinch of humor. You should do a serie of videos together!
I wish we could. Here is our follow up. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
THIS was a fantastic video! I’d already watched your solo version, but something about the act of teaching someone else added so much more information! Awesome! Thanks again for creating these videos ☺️. I can’t wait to finally use my hopefully stronger starter very soon.
Thank you. We enjoyed making that video. I’m planning to make a few more in that series with different bakers at different levels of experience. Thanks again. Good luck with your strengthened starter. Let me know how it works. You can also message me directly on Facebook.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
How lucky for your bro to have specialized personal instruction as well as materials. Love!
Thanks. We enjoyed making that video.
Another great video. Thanks for always speaking in both fahrenheit and celsius
Thanks. 🙏
Pure comedy runs in the vein of this family! That was one of the most entertaining and educational thing i've watched in a long time.
But still, how could you miss the chance of the opportunity for a teleportation and switching sides joke every time Bob entered the frame? C'mon!!!
Thank you! That would have been perfect!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
OMGosh!!! You two are a riot!! Thank you for the tips and the laughs🤣
Check out the sequel.
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thank you so much for this video. I have been struggling with this snd watched too many other videos. Landing here made it all so clear.
Thanks!
I just started my bread starter
I hope it will come out good as yours when I make it
I love watching you!
Your brother is funny
Thanks for the recipe
Thanks!
"That is some ASMR right there"
"I don't know what that means"
😂😂😂😂😂
Thanks for the laugh and another informative video!
Haha. Thanks. Have you seen the sequel?
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
@@thesourdoughjourney yes, and I love it just as much! Can't wait for a third video! In fact, can uncle Bob just be a regular guest? You two are hilarious!
Brotherly love at its best. Loved the smiles.
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Star Wars in a Jar! Awesome
I've seen you keep a perfectly straight face with the humorous bits in the other videos, but Bob made you first crack a smile then laugh, great job Bob!
Seriously, the way you fill in the details that other videos skim over is so helpful, thanks!
Thank you! I am working on a new video with Bob. Will be coming out in September.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Love your channel.
My daughter (top baker), has sent me into the sourdough rabbit hole.
Pray for me…
Thank you. Good luck! Also check out my website TheSourdoughJourney.com
I followed all your videos for starter and this specific recipe with complete success!!! You’re awesome, Tim!!
I’m so happy that you’re breaking everything down on a scientific level cause that’s how my brain works. I need to know why and you did just that!!!
Thanks! I saw your loaf on Facebook. Incredible first loaf.
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New subscriber. I love everything sourdough bread. Thats all l eat lol. Nurse Judi in Scottsdale AZ and Eucharistic Minister ☦️ 🙏🏻
Thank you. Also,check out my website. Thesourdoughjourney.com
Wow! Very informative as well as entertaining. I learned a lot and I've been making sourdough for a few years now. Thank-you! Can't wait to see more of your videos Tom.
Thank you!
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Extraordinary detailed masterclass in Sourdough baking. Congratulations
Brotherhood and “teaching” at it’s best!
Thank You
Thank you for the feedback. We enjoyed making this video.
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I am new at sourdough bread baking. I have the Tartine Bread book. Your video helped explain a lot of things I wasn't sure about. I was getting overwhelmed after a while. But started laughing out loud when Bob was also getting tired. I liked his term for the batard.😂 Thank you. It was helpful and entertaining.
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Bob: oh la vache !!!!
That was perfect 👌🏻😂 i loved it.
Ohhhhhhhhh whooooow this video is not only fun to watch, it also addresses each and every pitfall of sourdough breadmaking.
Just found your channel and watched several videos which i find brilliant as they are so scientifically good and illustrative, especially the "when is bulk fermentation done" series.
And then it all comes together in this video. For me this is the eye opener I was looking for. The apprentice really showed what struggle it can be for both trainer and trainee😉. Master Bread Scientist Tom your patience is incredible and Bob's humor is awesome. Chapeau 🤠! From the Netherlands Amsterdam ❤️💯😄
Thank you so much for the feedback. I appreciate it.
@@thesourdoughjourney i will definitely let you know the results next time i will make bread (within the next 2 weeks from now). Most likely i will have the Star Wars theme on 😉!
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Best sourdough tutorial ever .. best brothers ever.. i loughed too much
Thank you!
That was not only entertaining, but I actually learned a few things I’ll be trying on my next bake. I’m not sure you could have had a better first apprentice and by they way the bread turned out the teacher did a great job as well. Always a treat watching your videos.
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
This was so entertaining to watch, I hated to see it come to end. First time I sat and laughed during bread making. We have a morning radio crew in Indianapolis named Bob & Tom. Great job guys.
Thank you for the feedback! We had fun making that video.
If you like my sense of humor, also check out my video, “50 Ways to Kill Your Starter.”
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thank you so much for all the information and step by step instructions. I have never made bread with yeast so this will be a huge feat if I can accomplish this. I have been trying to create a starter and your videos on the science and importance of temp has given me more confidence to follow through competently! Thank you and Bob must come back 😂
Thank you. Here’s a new video with Bob. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Your videos are really well done, I enjoy them. Thank you. Transitioning from EInkorn to regular flour - looking at direct from small mills for bread wheat. I'm a home baker about to turn cottage baker in 2022. Still have work to do on consistency and upping my scoring game in Einkorn, and then getting up to speed with bread flour.
I just got a bread proofer and am working to dial in optimal proofing at a consistent time. Your video on that was helpful too.
Thank you for the feedback. Check out my series on Mastering Temperature and Time, and When is Bulk Fermentation Done for more experiments on this topic.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thoroughly enjoying these "Journey" videos. Paused this one at "Star Wars in a Jar" to comment here that I only just this month (April 2024) mixed flour & water to create the starter I plan to use. Recently learned many bakers give their starter a name. Callie for instance. Named my starter R424 :-)
Thanks! You might also like this one. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Again, you guys did a wonderful job, i am pumped to make that first bread. and love the french bits :)
Thanks. 🙏
Thanks Tom, and Bob! This was great to watch. Despite it being almost 2 hrs long, it didn't bore me for a second. Very informative and fun!
Thanks!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thanks, Tom. Anyone learning to make sourdough will benefit from watching your vids.
Thank you for the feedback.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
So we’ll done! BRAVO! I learned so much from this! You brothers are fun to watch! 🤓
Thank you!
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HA!! My sister who lives in California actually gave me TARTINE BREAD! I started the video and remembered. Thanks guys.
Thanks!
Not only was that video quite informative but entertaining as well!! Fantastic job!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thank you so much for all your videos Tom! All the knowledge, information and reflections you share on your channel is being extremely valuable and helpful along the way. Cheers!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I had a lot of fun watching AND I learned a lot! Thank you
Thank you!
Just love you guy's....never laughed so much😅....you guys should have your own TV channel😂 And such an amazingly interesting video on how to make the perfect sourdough bread your three loafs looked absolutely perfect.....Good job Bob👏 You are such an inspiration Tom and so clearly passionate about sourdough baking which make watching your videos so pleasurable....Keep up the great work guys👍👌
Thank you!
Great job, you two! You really made me laugh several times during the video! But learning while laughing is the best way to learn and remember what you learned! So today I learned some tips. Thank you both!
I am a home sourdough baker for almost 5 years now and I am subscribed to your channel from the very beginning. And I must say that, even you were not a professional when you started your channel, I learned a lot of things from you. The way you explain everything is perfect, for me at least. You studied a lot, took notice, tried a lot, put the results in charts and tables. In our benefit! I appreciate that! Thanks again!
Since I live very far away (on another continent !) and I do not find the exact type of flour you use in your recipes, I would like to ask you to tell me the nutritional details of those you use, so I could find the similar ones here.
Thank you both again!
Thank you for the feedback. We appreciate it.
Here are links to the flours I use. You can see the details on each one at these links.
centralmilling.com/product/high-protein-bread-flour-organic-high-mountain/
centralmilling.com/product/malted-artisan-bread-flour-organic-artisan-bakers-craft-plus/
shop.kingarthurbaking.com/items/100-whole-wheat-flour
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Unbelievable, great video and a lot of learning. Hope everyone took note of all the details. Thank to Bob too for being so patient. 😂🥖
Thank you!
Love all your information learned so much. You And your brother so cute and entertaining I was learning with laughter. Thank you I'm a beginner and grateful I came across a expert!!
Thank you! Also check out my new website at thesourdoughjourney.com
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
You guys have cracked me up and made me smile and laugh, the institute your kitchen needs you both to cook more together. 😂❤ Good job guys. Xx
Thank you!
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You and Bob are simply amazing 😅 Honestly I haven't laughed in ages , both of you managed to not only crack me up 😅 but also learn more about the tartine method✨️ wish there were more videos of you with Bob. Thank you 😊
Thanks. Maybe we’ll do one more this summer.
@@thesourdoughjourney Brilliant 👌 look forward to it 👍
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Absolutely the best show …. Love the camaderie …with a wealth of knowledge ….
Thank you!
Sad that I was excited to watch this on Date Night (which sadly was spent by myself), but I was thoroughly entertained and couldn't wait to bake my sourdough loaf cold fermenting at 37° on the middle shelf. Thanks for the laughs and educational demonstration. Always learn something new watching your videos! Thanks guys!
Thank you!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I enjoyed your video so much. I am a food science type, my love is baking. Bob is full of humor & makes me think! Is he you twin? Love this!💕
Thank you. He is not my twin, but we are close. If you like food science, check out my recent videos on Baking Temperature and Oven Spring, Experimenting with Bread Flours, and Episodes 6, 7 and 8 of the series When is Bulk Fermentation Done. Some of my best research there. Also check out the 5 part series, Tartine Bread: Art and Alchemy. That is some of my best work, in my opinion.
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New to sourdough. Definitely feel more educated and the comedy though 😂 thanks soooo much!
Thank you!🙏
Thank you Tom for sharing your knowledge. I really enjoy your videos and this one with your brother was very informative and entertaining.
Thanks!
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Wonderful! Funny and charming. Heckle and Jekyll!!!🤣
Thanks!
Tom and Bob, I really enjoyed this video. It’s learning in a very entertaining way. Thanks!
Thank you for the feedback!
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
The Bulk O Matic guide is the best thing ever!!!!! I've been trying to bake SD breads for years with no consistency and every recipe I try has a different criteria for telling me when bulk is finished. This is just what I need. Thank you!!!!!!!!
Questions: when did you initially measure the volume of the dough to determine Percent Rise? And do you make any adjustments to the Bulk O Matic criteria for higher hydration doughs?
Thank you!!!! (I donated!!!!)
Thank you. I have a lot more videos that go through the details of the bulk-o-matic system. Basically the starting volume is the "flattened" volume of the dough once all ingredients are combined. You only need to do this once, for a recipe, because it is always the same. And a rough shortcut for the Tartine recipe is if you take the dry flour weight in grams x 1.5, that is very close to the starting volume in milliliters. I've measured it many times.
I don't make any adjustments to the criteria for higher hydration dough. Sometimes high hydration dough will sit a little flatter in the vessel and not dome as much on top, but that is really a judgement call you need to make in realtime.
You'll also find that some higher protein flours "show the rise" more than others, so I bump up my rise target from 35 to 45% with some higher protein or thirsty flours.
yes, I have been watching the other videos also. . . . this bulk ferment has plagued me for so long. . . and that was going to be my next question is how to determine the starting volume which I was trying to do by totalling up the weights of the ingredients but that was not working. So the "shortcut" will be super beneficial as I don't bulk ferment in the same vessel that I do the initial mix or the coil folds in. Maybe that was in another video?
Also good thing to know about the high protein flours since I'm using those for ciabatta rolls. There I'm relying heavily on all of the other 8 factors for final proof. Will update on todays bake.@@thesourdoughjourney
Ok. 2 things, one, you guys are sooo funny! 😂 I was just playing your videos in the background and this came on and half way thru I sat down from what I was doing and just couldn’t stop watching! 😂 and two, I learned the history of “The Ear” today. And your right, I can’t un-see it now that I’ve seen it. 😂 thank you for your videos. I’m learning so much so fast. I was starting to get frustrated and you have helped me past it. So thank you💜💜 I will get the perfect loaf soon, I’m sure of it!
Thank you!
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This video is better than the movies they make now days There was comedy, drama and a happy ending!
Thank you! We are both natural storytellers. Can’t help ourselves.
That was informative and oh so entertaining! Tom - I appreciate your knowledge and explanation and I've watched hours of videos on how to tackle sourdough. You and Bob are just hilarious. Thank you for sharing!
Thank you!
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I hope I can do this right - I haver NEVER made sour dough before - stumbled on your video with your brother - watched it many time and gave it a try this is my first loaf - nope dont know how to send pictures - still just trust the process- turned out great.
Thank you!
New to sourdough baking and I thought this was entertaining as well as informative. Thanks.
Thank you! This turned out to be a great video for beginners. It really covers all the steps in good detail.
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Fantastic video, lmao my second starter is doing well and still trying to save my first ! I’m hanging in there tom thanks again !
Thank you! Good luck.
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Brothers, your country loaves are amazing. Any chance of making baguettes and sandwich loaves
No video at this time, but these recipes are a good place to start. www.theperfectloaf.com/recipes/
Thanks for all your videos Tom. I’m a new sourdough nerd. I loved this video. You and your brother should take this show on the road. 😅
Thank you for the feedback. We enjoyed making this video.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Great video! Great dynamic! I’ve been forcibly teaching my brother to bake sourdough by just telling him about it while I’m baking, regardless of him wanting to learn or not lol
Thank you. We enjoyed making this video.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Thank you for fantastic easy to understand information. Do you ever have live programing on this channel?
Thank you. I only do these long format videos and they take quite a bit of work. No live programming at this time.
So funny! Very entertaining! I've made a lot of sourdough breads myself, but this was fun to watch anyway! Interesting what you said about the flavor from an open crumb, I hadn't thought about it in that way before but that makes sense. Thanks for a great video!
Thanks for the feedback!
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This could seriously be a series!
Thanks!
Working along with you guys again today!
Good luck.
❤️ you guys! But must confess that I’ve watched the video on double speed……
Greeting you from The Netherlands.
Thanks! No problem. It is a long one.
The dial up modem sound effects were the topping on the cake!
We only have the finest technology here.
You guys cracked me up. Thanks bro’s! I learned a lot.
Thanks! We enjoyed making this video.
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
What a great show! More, more, more
Thank you! I’m planning a few more episodes.
Also check out my new website at thesourdoughjourney.com
Check out our new Sourdough Brothers video! ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I love this video. I have definitely learned a lot.
Thanks !
Hi, what inside temperature was inside of your Dutch Oven when you decide to drop your bread in? 500 F in the oven, but do I hsve to reach 500F in the Dutch Oven too? BTW, I just finished my first loaf using your method. The bread tastes fantastic. Thank you.
Thank you! Check out my video on baking temperatures and ovenspring. When my oven hits 500F, my Dutch oven is usually at about 425-435F. That’s a good starting temp for me. I don’t like preheating the Dutch oven up to 500F (that takes about 15 min after the oven reaches that temp, and is too hot for initial temp, in my opinion).
This was the way I would always want to learn how to do anything!
(Expletives delegated)😂
Timmy and Dickie Smothers make Sour Dough Bread wish you were both teaching more❤
Thanks!
You two are hilarious 😂!!! I have been laughing out loud throughout the entire video 😅!!!
Thank you!
I would gladly enjoy a liquid pint of bread with Tom and Bob! So great, and with that, I'm baked. Er, I'm baking sourdough.
Thank you! 🙃
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Ha ha! You two are a riot together. I was disappointed you didn’t include some out-takes, I’m sure you has lots of material to work with. In all seriousness, this apprentice format was ideal for teaching your method from start to finish. I learned a lot. Thanks you (and brother Bob) for making and sharing this video. I hope Bob can make an appearance in future videos.
Thanks for the feedback. There were a few outtakes but all the best stuff is in here. Thanks again.
This was great to watch. The best thing is seeing someone who is new to the process make mistakes and how you guided him in correcting. The thing someone with experience can never duplicate no matter how hard they try and show and simplify the process is what happens when it doesn’t go as planned. The dough sticking to the counter during the final shape was encouraging for me as it actually happens a lot and I always “panic”. So thank you for this. And Bob when I pass by the sourdough bread at the store because I have one home rising I wonder why do I put myself thru this….. and then I get a successful bake and it’s all worth it!!
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Hey Tom,
I always appreciate your videos. This one was great too. One question: When you built the leaven, you explained that you follow the recipe jnTartine exactly, and then went on to use 10 grams of starter, 100 g of water and 100 g of flour. But the Tartine Bread Cookbook I have says to use 1 Tablespoon of starter and 200 grams of flour, 200 grams of water. Do I have a different cookbook than you? It looks exactly the same. Tartine Bakery. What gives? Which should I use?
This has always been a confusing part of Tartine. The recipe calls for making 400g of leaven, but only 200g are used in the recipe (and 200g is kept as your “new starter” which is a huge amount unless you bake every day.). Most people scale it down to 200g which is what is needed for the recipe.
“One tablespoon” of starter is also ambiguous. In my experience, it can be 12-20 grams, so I approximate it as 10g for my half batch.
Good questions. I discuss this in my early videos but haven’t mentioned it in a while.
Thing One and Thing Two! although with the shirts its like Gru and Gru Two... Y'all are awesome, I think my sisters and I will look like this in a few years.
Thanks!
I’m unclear about where to start monitoring the time for bulk fermentation. Is it after stretch and folds are complete or right at the beginning when mixing all the ingredients together? 😊
Every 30-60 minutes after the dough is mixed until it is shaped. Of the temperature begins to change during that time, you want to anticipate the ending temperature.
What a great time watching you two. Laurel and Hardy, sort of. Informative and fun!!!
Thank you!
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