I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.
I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah
Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏
New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.
Good morning Gluten Morgan. I wanted to share that I have just recently discovered you! You make baking artisan and sourdough breads fun and give great instructions and information! So happy to have found you! Just wanted to share with you that I used your recipe above to create my first Fresh Milled 100% whole wheat sourdough bread! It came out beautiful! Good oven spring for 100% WW and actually formed a nice ear!! My started was 12 days old and I wanted to test it out!! Thank you so much for your vlog! Tried to attach a pic for you but YT will not allow it. 🥰
Thank you so much fo this easy to follow tutorial on how to make a sourdough bread. Your bread is so beautiful. Could you give the timeline from the moment the starter is getting ready to be used up to the baking of the bread? Thanks a lot.
sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.
just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better
This video is so helpful! !!Muchas gracias!! It would be so amazing if you woks do a video to show how you prepare boule for second fermentation. Or could you or someone direct me to a video on how to prepare a boule for the banneton for second fermentation? Thank you!!
I’m also really enjoying your videos! I’m transitioning to fresh milled flour and finding it difficult. Can you do a video on tips for fresh milled flour? I need help! Thx
I watched and followed your video to make my very first sourdough starter! question: after it starts to ferment, says day 7... do I store it in the fridge and keep on feeding, or it can just sit on the pantry having regular feedings... won't it go bad?
I have never had a starter come out nice until I watched your videos. I just started watching so I may have missed your showing how to make and maintain starter, but when I saw your jar overflowing into a dish, I knew I was on the right track. I did the same trick out of my own creativity. I have been caring for this batch of starter for 2 weeks, and not knowing if the aroma is correct, I think it is, so I am letting my first "Gluten Morgen recipe rise. So, I am going to try one without the cast iron Dutch oven. Now for my question: Can I bake it without the cast iron? I was thinking I could use one of my lidded pots (these are ok for use in the oven) in the mean time. Think? Thanks!
Just put a river stone in metal dish pre heat it for half an hour or so then when you put your bread in the oven pour half a cup of hot water into the dish it will create steam and wonderful oven spring
Very good lesson in baking good sourdough bread. Just one question: did you also preheat your cast iron pan, or do you put the dough into the cold pan? And do you put the dough directly from the fridge into the pan? Thanks in advance and I just can't wait for your next video!
I have no idea what I did. My first starter looked like yours. Bubbled over and I was so excited. Made three loaves and my son in law said it was the best he ever had! Now that was a compliment!. I put the starter in the fridge. Took it out a couple days later, let it come to room temp, used some, fed it and I can't for the life of me get it to do what it did before. I can get it to double in size but the bubbles are not there. Not like before. I am so happy to find your channel. Try try again.
If it's doubling in size, that sounds good. Maybe you are letting it go too long between feeds? Temperature and lots of other variables can come in to it too.. different flour, quality of flour, older flour.. all sorts. This is why it's an addiction, you just never know, .....until you are really really an old hand. I am not there yet, lol !! All I can recommend is, refresh the starter at least once daily and keep it out of the fridge. Just keep a little out , so you don't waste flour etc... I find that works best.
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
@@victorbraga9801interesting, I noticed the opposite personally! I've beenf using a stiff starter with ratio 1:2:3 (1 starter, 2 water, 3 flour) and noticed a very strong sour smell every time I feed it as well as at it's peak. It easily doubled in size every day. However, just last night I converted the stiff starter to a liquid starter and a very short time later I could smell the lactic acid bacteria multiplying! It's less bubbly, but still there. The smell is much more pleasant, but still quite strong, to my surprise.
@@a.f.stevensI’m finding out it’s a big science project. But I’m finally getting the hang of it. I have been basically doing starter, even only about two tablespoons, 50 grams water, 50 grams flour. But depends on what the recipe calls for. I think I am going to try to dehydrate some starter as well. I need to loose some weight! 😂
Hello. I just finished watching your hand kneading vs machine kneading. Wonderful. What makes your videos fun to watch is your sense of humor. I do have a question and the answer is probably obvious but. Here goes. Why does my dough flatten when I slice it before baking? Too much air. Yes. Not kneaded enough? Whoops another question. I’ve made starter using flour water yeast and sugar. Let it sit on counter to ferment overnight and then place in refrigerator. However it doesn’t taste sour. I realize it’s new and not aged but. Any answers I get I’ll be grateful. Thank you
Happy and Healthy New Year 🍾🥂🎇🍀, Sir. I just started the sourdough journey. I know it’s not as easy, but I would really like to only use Einkorn whole wheat flour - can you perhaps make a video on that? Thank you 😊
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας
I said I would follow up after I was done making my bread and I have to say it turned out really good look just like the one that was in the video the bottom was a little bit hard. Not sure if that’s normal or if there’s a way to change th 0:05 at if I was able to attach a picture, I would thanks for the video.
Thank you for a very informative video. For a bigger crumb, may I suggest not using semolina flour in your recipe. It has no gluten and leads to a slightly denser crumb. Anyway, Bravo!
I love this recipe, but with the semolina I don’t seem to have strength in dough walls compared to all bread flour or rye. How can I strengthen the dough?
My sourdough had been fed for a couple of days and was always doubling in size within a few hours. I mix the dough according to your list, but it is so goopy. There seems to be gluten as it stretches, but it is not smooth after a few hours, and there is no body to it.
When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?
M. Morgen, Is it possibleto make 100% rye bread with many holes inside? (I failed so many times) if possible, could ypu teach me ingredients and their quantity respectively. Many thanks in advance.
first of all, thanks a lot for nice explanation and demonstration! now I know more about gluten and dough. I've made a bread with this recipe using poolish instead of sourdough, the result was not bad for the 1st time, but I've noticed the dough was very runny, so I calculated the amount of all water, it was 77% to the all flour, isn't it too much? (as I understand, the ratio flour/water in sourdough starter and poolish is the same 50/50). thank you for the answer.
I calculated 380g/506g = 0.75 x 100 = 75%...so yeah...I'm going to try this without the semolina (506g total of white flour) and reduce the water to about 354g (70%) and see how that works out.
All the sourdough sites I visit use all the water - including that from the starter and all the flour - from the starter. That would be: Flour 430+76+50(starter @ 100%) for a total flour of 556g and for the water it would be 380+50 for 430ml. Then, 430/556 for a bread hydration of 77%. Not sure how Gluten arrived at 70%. His bread does look like it is a 70% hydration, but the numbers he provides do not arrive at 70%.@@DragonPilot
6:04 I appreciate your directions on making your sourdough bread, but I have to say there’s so many things that you’ve left off I’m new to this, so I wanted to try and follow your recipe but you’re not saying anything at all about if things aren’t going the right way and what you do if that’s the case because my dough doesn’t look anything like yours, my portions looks bigger, and the textures different. I’ve had to add more flour to get it like what I’m seeing in the video my sourdough was active very active and I followed all the other ingredients in your recipe. I’m just at the rising point when I’m completed the bread I will make comments and see how it turns out. Thanks.
I followed your recipe precisely but it seems the hydration is higher, the dough is to bloby, almost unworkable. What can be wrong? Could it be that we have different type of flower?
My dough never comes together after autolysis. It’s very slack and sticky even after stretch and folds and it doesn’t rise. What is the problem? My starter? Help.
Starter too acidic probably. There are many articles on how to fix it I fixed mine with two 1:5:5 feedings with bread/whole wheat/rye flour blend. But read up on if.
Good evening..i saw you left many starters in the bottle ..so where we keep the starters? If we want to make another sourdough so we feed the left over starters?
How stupid I am! I followed your instructions to perfection, but I neglected to add the 70g of semolina. Duh! But instead of throwing it out, I did some research and found I could make ciabatta with my mistake. And, oh, my, it turned out to be a perfect mistake. The most delicious ciabatta I've ever tasted.
Mine looks exactly like that. I think it looks thicker when you transition your starter to the Fridge. What I learned is feeding your starter daily is the key. When I first started this batch, it had a major amount of "hootch" and it smelled like a sour beer. So I dumped the hootch and about 100 grams of the starter and water. Mixed it really well, and voila! It started settling down and now it has much nicer sourness aroma. My first loaf is going in now. 🤞
🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread
I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy.
😎👍
I baked sour dough bread back in college during my earth mother phase but hadn’t done it in years even though I regularly back bread. I had some surgery 3 weeks ago and decided to make it again. Your video got me started and I’ve now made several loaves that just get better and better. Thanks for what you do.
Absolutely fantastic video. Great personality, great instructions
Love your tutoring Learning from you alot!!! And like your sense of humor!!!
Thank you, I like your simple and light explanations. Shared on my FB ❣️
Very well done! Great tutorial, too!
Thank you Barry!
Thank you much I have been struggling but now you have given me confidence on how to make my sourdough bread. Thank you so much may God bless you
I enjoyed your video. My only feedback is I cook with a different measuring systems. All the equipment I have in my kitchen is cups & teaspoons. But, I liked your technique once I find a recipe I can measure out I will use your technique ~Deborah
When it comes to baking it's very important to use Metrics, including fluids like Water. Always use Grams.
I invested in a nice kitchen scale, OSO. Makes a big difference for me measuring in grams.
Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.
Guten Morgen Gluten Morgen and Aloha!! So happy to have found you :) I made a starter very easily, and made my first boule and loaf. My husband actually made his sandwiches for work. It's super exciting to have made the starter then the bread. Thanks for your help. Now I want to try some Focaccia!!🤩🙌🤟🙏
New to your channel, love your warm Italian presense. I have followed up to 20+ Sourdough tutorials with a serious intention of developing the nack of baking delicious sourdough breads. I mostly follow a #ketogenic way of eating, where bread is substituted with lower glycemic ingredients. There is something about delicious sourdough bread made of wheat that is impossible to not ocassionally want to have for a meal. Your personality is adorable and your English (thank you for .gm counts and F deg. ) I hope to be able to to take your course, my first loaf following this video has been very enjoyable to bake and within the hour I know it will be delicious. Thank you so much for all you do.
Good morning Gluten Morgan. I wanted to share that I have just recently discovered you! You make baking artisan and sourdough breads fun and give great instructions and information! So happy to have found you! Just wanted to share with you that I used your recipe above to create my first Fresh Milled 100% whole wheat sourdough bread! It came out beautiful! Good oven spring for 100% WW and actually formed a nice ear!! My started was 12 days old and I wanted to test it out!! Thank you so much for your vlog! Tried to attach a pic for you but YT will not allow it. 🥰
You make it look so easy . Love sourdough bread , some day I’ll try it. Thank you.
You’ve said it all,I love sourdough bread too seems we have that in common 😊😊
Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!
Thank you so much fo this easy to follow tutorial on how to make a sourdough bread. Your bread is so beautiful. Could you give the timeline from the moment the starter is getting ready to be used up to the baking of the bread? Thanks a lot.
You will have to let TIME be your friend when making Sourdough bread. Please watch and listen to him and you'll have the best bread ever.
Great recipe! Apoyo desde México... llevo 3 meses haciendo pan gracias a ti. Como este video es en inglés: Thank you, you're the best baking teacher.
I agree! Muchas Gracias Gluten Morgan, muy amable!
sour dough can be a science experience on its own i have been working with it for the past 6 years most has turned in to croutons or toast but the last loaf i made w at my nieces house she has a fancey oven that has a proofing setting so i did the first 3 steps to sourdough making put in the oven for around 12 hrs on proofing turn the oven up to 400f for 55 min turned the best loafe yet.
LOVE your kitchen! 👌🏼
Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.
just downloaded the app, it is fantastic. As you say even my mother would not say I was good at maths and this sorted the whole business. many thanks. I have just started with sourdough and every loaf I make following your advice gets better and better
What app?
This video is so helpful! !!Muchas gracias!!
It would be so amazing if you woks do a video to show how you prepare boule for second fermentation. Or could you or someone direct me to a video on how to prepare a boule for the banneton for second fermentation?
Thank you!!
Fantastic video , thank you morgan from Egypt 🌺
Sehr gut gemacht Gluten. Prima. Das werde ich im Topf und auf dem Pizzastein Nachmachen. Mal sehen ob da Untetschiede sind. Ich bin begeistert.
Hello where did you buy your cast iron pan from? Thank you!
I’m also really enjoying your videos! I’m transitioning to fresh milled flour and finding it difficult. Can you do a video on tips for fresh milled flour? I need help! Thx
Great video. I want to try this.
I watched and followed your video to make my very first sourdough starter! question: after it starts to ferment, says day 7... do I store it in the fridge and keep on feeding, or it can just sit on the pantry having regular feedings... won't it go bad?
On his other video, he said to keep it in the fridge when ready and feed every 2 to 3 days.
That is a gorgeous loaf of bread.
First day of starter😁 I'm optimistic ! Thank you
New subscriber and very new to making sour dough starter and bread, your video has helped!
Lovely ! U r a genius !
Thanks! 🌹🌹🌹
I cooked the baguette recipe and it was magnificent thanks
I have never had a starter come out nice until I watched your videos. I just started watching so I may have missed your showing how to make and maintain starter, but when I saw your jar overflowing into a dish, I knew I was on the right track. I did the same trick out of my own creativity. I have been caring for this batch of starter for 2 weeks, and not knowing if the aroma is correct, I think it is, so I am letting my first "Gluten Morgen recipe rise. So, I am going to try one without the cast iron Dutch oven. Now for my question:
Can I bake it without the cast iron? I was thinking I could use one of my lidded pots (these are ok for use in the oven) in the mean time. Think? Thanks!
Just put a river stone in metal dish pre heat it for half an hour or so then when you put your bread in the oven pour half a cup of hot water into the dish it will create steam and wonderful oven spring
Beautiful 😍 this video brings joy
Very good lesson in baking good sourdough bread. Just one question: did you also preheat your cast iron pan, or do you put the dough into the cold pan? And do you put the dough directly from the fridge into the pan? Thanks in advance and I just can't wait for your next video!
Yes to both
@@JurcLe Thank you very much for the information 🙂
Yes he does, both.
I have no idea what I did. My first starter looked like yours. Bubbled over and I was so excited. Made three loaves and my son in law said it was the best he ever had! Now that was a compliment!. I put the starter in the fridge. Took it out a couple days later, let it come to room temp, used some, fed it and I can't for the life of me get it to do what it did before. I can get it to double in size but the bubbles are not there. Not like before. I am so happy to find your channel. Try try again.
If it's doubling in size, that sounds good. Maybe you are letting it go too long between feeds? Temperature and lots of other variables can come in to it too.. different flour, quality of flour, older flour.. all sorts. This is why it's an addiction, you just never know, .....until you are really really an old hand. I am not there yet, lol !! All I can recommend is, refresh the starter at least once daily and keep it out of the fridge. Just keep a little out , so you don't waste flour etc... I find that works best.
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
@@victorbraga9801interesting, I noticed the opposite personally! I've beenf using a stiff starter with ratio 1:2:3 (1 starter, 2 water, 3 flour) and noticed a very strong sour smell every time I feed it as well as at it's peak. It easily doubled in size every day. However, just last night I converted the stiff starter to a liquid starter and a very short time later I could smell the lactic acid bacteria multiplying! It's less bubbly, but still there. The smell is much more pleasant, but still quite strong, to my surprise.
@@a.f.stevensI’m finding out it’s a big science project. But I’m finally getting the hang of it. I have been basically doing starter, even only about two tablespoons, 50 grams water, 50 grams flour. But depends on what the recipe calls for. I think I am going to try to dehydrate some starter as well. I need to loose some weight! 😂
Tks a lot for the tips! Pretty handy, indeed!
Hello. I just finished watching your hand kneading vs machine kneading. Wonderful. What makes your videos fun to watch is your sense of humor. I do have a question and the answer is probably obvious but. Here goes. Why does my dough flatten when I slice it before baking? Too much air. Yes. Not kneaded enough?
Whoops another question. I’ve made starter using flour water yeast and sugar. Let it sit on counter to ferment overnight and then place in refrigerator. However it doesn’t taste sour. I realize it’s new and not aged but.
Any answers I get I’ll be grateful. Thank you
Using yeast and sugar won't give you true sourdough. Gotta make a true sourdough starter.
Happy and Healthy New Year 🍾🥂🎇🍀, Sir.
I just started the sourdough journey. I know it’s not as easy, but I would really like to only use Einkorn whole wheat flour - can you perhaps make a video on that? Thank you 😊
Why can't we add the salt into the dry flour? I keep forgetting to add it. Does salt in the flour cause any negative issues?
Salt slows the fermentation process down... That's why it's better to add it afterwards (I think) ☺️
Thanks for sharing! Perfect video!!!
Man, hydration is the real deal. A less hydrated starter will provide you with some less acid levain - if regularly fed -, but with less bubbles activation though. A more hydrated starter, like 1:1:1 or 1:2:2 feeding ratio, will be sparkling at the end of the growing process. The more bubbly starter I have ever seen was a 1:1:1 fed ratio I used to go for, when I first started baking sourdough breads. Currently, I go for a 1:2:3 ratio every time I bake, no matter the recipe chosen. It’s strong, less acid and is the feeding ratio that ensures me of a good result at the end.
Beautiful!
Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας
thank you gluten morgen! easy recipe for begginers like me 🤣
Great video, thank you.🍞
Excellent thank you so much
I said I would follow up after I was done making my bread and I have to say it turned out really good look just like the one that was in the video the bottom was a little bit hard. Not sure if that’s normal or if there’s a way to change th 0:05 at if I was able to attach a picture, I would thanks for the video.
There are a few new videos that make bread with unfed starter I actually made beautiful bread with that recepie.
Why do you use semolina? I usually use whole wheat flour. Thanks
Superb 👍🏴
Thank you for a very informative video. For a bigger crumb, may I suggest not using semolina flour in your recipe. It has no gluten and leads to a slightly denser crumb. Anyway, Bravo!
Hello where can we buy you cast iron to bake the bread ?? Thank you 🙏
Check out the Lodge brand of cast iron.
Good job chef... ❤❤
Thank you for sharing. I used full corn flour. Did not work well. Water separated from flour. Why I don't know
Can you plz spell the ( Reuben?) method..where you mix salt in with your hand hooked, kneading it in?
What benefit does the semolina give to the bread?
The bread become more crispy.
Semolina developments which give breads rise and shape. semolina also a good ingredient doughs from sticking
Is that a fine or coarse semolina?
I love this recipe, but with the semolina I don’t seem to have strength in dough walls compared to all bread flour or rye. How can I strengthen the dough?
My sourdough had been fed for a couple of days and was always doubling in size within a few hours. I mix the dough according to your list, but it is so goopy. There seems to be gluten as it stretches, but it is not smooth after a few hours, and there is no body to it.
When is the best time to use the sourdough starter? Would it be right after it deflated and you stir it up then measure out the amount required for the recipe or do you You wait til it’s rising and then measure it out for the recipe?
Thank you for the video. It was very informative. One question: Do you heat the cast iron container before you add the bread?
He said when putting loaf in “already preheated cast iron pan-very hot”
What do I do wrong if my dough is still sticky after bulk fermentation? The one in the video doesn't seem to be sticky at all...
Silly question. The sour dough starter is what you call masa madre in spanish or is a different thing?
M. Morgen, Is it possibleto make 100% rye bread with many holes inside? (I failed so many times) if possible, could ypu teach me ingredients and their quantity respectively.
Many thanks in advance.
What if based on time, we can’t have it sit over night… can we get away with a shorter amount of time in the frig?
first of all, thanks a lot for nice explanation and demonstration! now I know more about gluten and dough. I've made a bread with this recipe using poolish instead of sourdough, the result was not bad for the 1st time, but I've noticed the dough was very runny, so I calculated the amount of all water, it was 77% to the all flour, isn't it too much? (as I understand, the ratio flour/water in sourdough starter and poolish is the same 50/50). thank you for the answer.
I calculated 380g/506g = 0.75 x 100 = 75%...so yeah...I'm going to try this without the semolina (506g total of white flour) and reduce the water to about 354g (70%) and see how that works out.
All the sourdough sites I visit use all the water - including that from the starter and all the flour - from the starter. That would be: Flour 430+76+50(starter @ 100%) for a total flour of 556g and for the water it would be 380+50 for 430ml. Then, 430/556 for a bread hydration of 77%. Not sure how Gluten arrived at 70%. His bread does look like it is a 70% hydration, but the numbers he provides do not arrive at 70%.@@DragonPilot
Can yeast be the leavening in making sourdough bread?
6:04 I appreciate your directions on making your sourdough bread, but I have to say there’s so many things that you’ve left off I’m new to this, so I wanted to try and follow your recipe but you’re not saying anything at all about if things aren’t going the right way and what you do if that’s the case because my dough doesn’t look anything like yours, my portions looks bigger, and the textures different. I’ve had to add more flour to get it like what I’m seeing in the video my sourdough was active very active and I followed all the other ingredients in your recipe. I’m just at the rising point when I’m completed the bread I will make comments and see how it turns out. Thanks.
Hello..i make my bread with poolish..did you try it ??? would love to have your input..thank you..
Does he preheat the cast iron also?
Jou are the best to leuren me ❤
Why not add a little suagar
curious...Why do you add Semolina flour to this recipe
I followed your recipe precisely but it seems the hydration is higher, the dough is to bloby, almost unworkable. What can be wrong? Could it be that we have different type of flower?
What do you line your proofing basket with? Looks like a shower cap
Yes, that’s what it is.
hahaha you´re right!
who's reflection was in the oven door?
My dough never comes together after autolysis. It’s very slack and sticky even after stretch and folds and it doesn’t rise. What is the problem? My starter? Help.
Starter too acidic probably. There are many articles on how to fix it I fixed mine with two 1:5:5 feedings with bread/whole wheat/rye flour blend. But read up on if.
Can I substitute Semolina. And how much bread flour to substitute.,
What does the semolina do for the dough i know it doesn’t stick when shape the taste?
How many inches is the bread basket used in the video?
Hi @glutemorgen. I baked my first sourdough bread and it was somewhat failure. It did not rise on no holes inside the bread.😢😢😢
ua-cam.com/users/shortsLKYJ7eDRi-M?si=S2Nhv2qXK4yYxq1e
What do you do with all that extra bubbly extra starter?
It's not start to finish is it? How do you make sour dough starter. Does it just appear?
Good evening..i saw you left many starters in the bottle ..so where we keep the starters? If we want to make another sourdough so we feed the left over starters?
In my fridge.
Why is your starter so active? Mine is not like that at all
What if we don't have cast iron pan at home
Can i use all purposed flour if i dont have semolina?
bagaimana cara memakannya?
what size are your wooden bread pans
How stupid I am! I followed your instructions to perfection, but I neglected to add the 70g of semolina. Duh! But instead of throwing it out, I did some research and found I could make ciabatta with my mistake. And, oh, my, it turned out to be a perfect mistake. The most delicious ciabatta I've ever tasted.
How exactly do you calculate the 70 % hydration? Cause when i do the math, you using 75%
That's also what I came up with. I'm going to try 354g of water...that's a 70%.
Where to store the starter
plaese giv mi a slice. thenks to you
❤ I can't help but notice, gluten Morgan is not wearing a ring ❤
I take my rings off while making dough.
🙏🏻👍💪🏽👌🏼
Autolisis is like Trudeau's budget it balances by itself... 😂😂😂
That starter is definitely not the you showed us in your video on how to make a starter, just say’n 🤪👍🇬🇧
He has a video
yes its in a different jar, much taller, did it grow and he had to transfer it to a taller one?
Mine looks exactly like that. I think it looks thicker when you transition your starter to the Fridge. What I learned is feeding your starter daily is the key. When I first started this batch, it had a major amount of "hootch" and it smelled like a sour beer. So I dumped the hootch and about 100 grams of the starter and water. Mixed it really well, and voila! It started settling down and now it has much nicer sourness aroma. My first loaf is going in now. 🤞
If you don't include how to make a sourdough starter you are not actually giving a recipe from start(!) to finish.