How to make Sourdough Bread from start to finish

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  • Опубліковано 15 чер 2024
  • How to make Sourdough Bread from start to finish
    Ingredients:
    - Flour 430 gr
    - Semolina 76 gr
    - Sourdough 100 gr
    - Water 380 gr
    - Salt 11 gr
    Learn how to make sourdough starter in this video: • How to make a sourdoug...
    🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
    Gluten Morgen everyone!

КОМЕНТАРІ • 145

  • @glutenmorgentven
    @glutenmorgentven  Рік тому +10

    🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread

  • @irenamagdalena6807
    @irenamagdalena6807 Рік тому +4

    Thank you, I like your simple and light explanations. Shared on my FB ❣️

  • @ninairena193
    @ninairena193 11 місяців тому +5

    Oh your wonderfully humorous approach to your work makes me want to bake like you straight away. Thanks so much for sharing :)

  • @saskiaguy1940
    @saskiaguy1940 Рік тому +1

    LOVE your kitchen! 👌🏼

  • @linamartinez3256
    @linamartinez3256 8 місяців тому

    Love your tutoring Learning from you alot!!! And like your sense of humor!!!

  • @PilotGoku
    @PilotGoku Рік тому +9

    Absolutely fantastic video. Great personality, great instructions

  • @elhamelliethy1371
    @elhamelliethy1371 8 місяців тому

    Fantastic video , thank you morgan from Egypt 🌺

  • @SusanPetty73
    @SusanPetty73 6 місяців тому +1

    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.

  • @noelle3743
    @noelle3743 4 місяці тому

    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!!🤩🙌🤟🙏

  • @bangnhifamily6897
    @bangnhifamily6897 10 місяців тому

    Thanks for sharing! Perfect video!!!

  • @1shoedog1
    @1shoedog1 5 місяців тому

    Gluten thank you! I'm going to try.

  • @iyedbennour8324
    @iyedbennour8324 5 місяців тому

    Beautiful 😍 this video brings joy

  • @maryjocunningham8926
    @maryjocunningham8926 2 місяці тому

    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

  • @blackglama1
    @blackglama1 Рік тому +4

    You make it look so easy . Love sourdough bread , some day I’ll try it. Thank you.

    • @collinsjohnson8964
      @collinsjohnson8964 5 місяців тому

      You’ve said it all,I love sourdough bread too seems we have that in common 😊😊

  • @natalialopes719
    @natalialopes719 Рік тому

    Gorgeous bread

  • @michaelminton1208
    @michaelminton1208 Рік тому +5

    I tried this method with a mix of white, sprouted spelt & semolina flours. It was REALLY easy.
    😎👍

  • @MrEverson7
    @MrEverson7 4 місяці тому

    Tks a lot for the tips! Pretty handy, indeed!

  • @LisaBell
    @LisaBell 4 місяці тому

    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.

  • @jasonswain7083
    @jasonswain7083 10 місяців тому

    I cooked the baguette recipe and it was magnificent thanks

  • @JojoLobello
    @JojoLobello 3 місяці тому

    First day of starter😁 I'm optimistic ! Thank you

  • @archanadas7292
    @archanadas7292 2 роки тому +1

    Lovely ! U r a genius !

  • @barrychambers4047
    @barrychambers4047 2 роки тому +7

    Very well done! Great tutorial, too!

  • @marianorthover1193
    @marianorthover1193 Рік тому +1

    Great video. I want to try this.

  • @carolynmontgomery7815
    @carolynmontgomery7815 8 місяців тому

    Beautiful!

  • @libbyjensen1858
    @libbyjensen1858 3 місяці тому

    That is a gorgeous loaf of bread.

  • @carrysanta6934
    @carrysanta6934 Рік тому +1

    Tolle Brote 🥰 Ich habe verstanden, dass das Geheimnis eines guten Brotes Zeit und ein Top- Sauerteigstarter sein muss !!!

  • @juanfabregat7319
    @juanfabregat7319 7 місяців тому +1

    Hice mi pan siguiendo sus instrucciones!!! Y mi más madre buena y de calidad. Gracias.

  • @saleemsiddiquiuk
    @saleemsiddiquiuk 9 місяців тому

    Excellent thank you so much

  • @donforbus2826
    @donforbus2826 2 місяці тому

    Great video, thank you.🍞

  • @kenromero9236
    @kenromero9236 9 місяців тому

    Another great video! Thanks for correctly pronouncing “voila”. So many say “walla”.

  • @acpliego
    @acpliego Рік тому +2

    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.

    • @davidfain1454
      @davidfain1454 Рік тому +1

      I agree! Muchas Gracias Gluten Morgan, muy amable!

  • @SH-jg5zq
    @SH-jg5zq Рік тому +1

    Thanks! 🌹🌹🌹

  • @donblevins1181
    @donblevins1181 10 місяців тому

    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.

  • @tamarawatanabe3555
    @tamarawatanabe3555 6 місяців тому

    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!!

  • @kathyrobins3524
    @kathyrobins3524 Рік тому +1

    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

  • @alimitchell5346
    @alimitchell5346 Рік тому

    Superb 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

  • @patrickstanley8655
    @patrickstanley8655 Рік тому +3

    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

  • @holgerbehrendt9685
    @holgerbehrendt9685 Рік тому +1

    Sehr gut gemacht Gluten. Prima. Das werde ich im Topf und auf dem Pizzastein Nachmachen. Mal sehen ob da Untetschiede sind. Ich bin begeistert.

  • @thatmarionchickonyoutube7545
    @thatmarionchickonyoutube7545 Рік тому +4

    New subscriber and very new to making sour dough starter and bread, your video has helped!

  • @bakebite7374
    @bakebite7374 Рік тому

    Good job chef... ❤❤

  • @artkeepsave7206
    @artkeepsave7206 5 місяців тому

    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 😊

  • @edithgravel9029
    @edithgravel9029 Рік тому +2

    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.

    • @michaeldavis4746
      @michaeldavis4746 Рік тому

      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.

  • @ferolitofamilyrecipes9422
    @ferolitofamilyrecipes9422 Рік тому +4

    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

    • @LaLiLuLeLoMkII
      @LaLiLuLeLoMkII Рік тому +5

      When it comes to baking it's very important to use Metrics, including fluids like Water. Always use Grams.

    • @DragonPilot
      @DragonPilot 8 місяців тому +1

      I invested in a nice kitchen scale, OSO. Makes a big difference for me measuring in grams.

  • @cougar1955
    @cougar1955 5 місяців тому +2

    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?

  • @peterwidmann6294
    @peterwidmann6294 Рік тому +6

    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!

    • @JurcLe
      @JurcLe Рік тому +7

      Yes to both

    • @peterwidmann6294
      @peterwidmann6294 Рік тому +2

      @@JurcLe Thank you very much for the information 🙂

    • @acpliego
      @acpliego Рік тому +3

      Yes he does, both.

  • @stizelswik3694
    @stizelswik3694 11 місяців тому

    The link under the description says "page does not exist"! But the one on your channel page works. You may want to do an update here. I really enjoyed watching your video. Thank you!

  • @lindamccollum9222
    @lindamccollum9222 Рік тому

    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

    • @DragonPilot
      @DragonPilot 8 місяців тому

      Using yeast and sugar won't give you true sourdough. Gotta make a true sourdough starter.

  • @menakhoja2962
    @menakhoja2962 Рік тому +5

    Hello where did you buy your cast iron pan from? Thank you!

  • @AhavNYC
    @AhavNYC Рік тому

    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!

  • @LYNNSTER1971
    @LYNNSTER1971 Рік тому +2

    Morgen, do you do tasting/texture tests on the bread videos as well? What are the characteristics of superior taste & texture to look for?

  • @victorbraga9801
    @victorbraga9801 9 місяців тому

    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.

  • @Marco-ho3cy
    @Marco-ho3cy 2 місяці тому

    thank you gluten morgen! easy recipe for begginers like me 🤣

  • @mholzer54
    @mholzer54 Рік тому +3

    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!

    • @stizelswik3694
      @stizelswik3694 11 місяців тому

      Great question. I'm thinking you could use a dutch oven (big, deep fry pan with tight lid). It has the same principle.

    • @jasonswain7083
      @jasonswain7083 10 місяців тому +1

      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

  • @illeanaramirez6964
    @illeanaramirez6964 9 місяців тому

    Excellent videos, I have learned a lot from them. One question, If I want to get two loaves I just duplicate the recipe as it is? When is the time to add some caraway seeds that I like, when I add the salt after the autolysis? Thank you from Costa Rica

    • @debbiepowers4743
      @debbiepowers4743 9 місяців тому +1

      Add when folding. If you stretch snd fold 4 times, add during 2nd stretch and fold.

  • @cliffcooper8332
    @cliffcooper8332 3 місяці тому

    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.

  • @CARLOSTREUIL
    @CARLOSTREUIL 10 місяців тому

    Thank you for the video. It was very informative. One question: Do you heat the cast iron container before you add the bread?

    • @triciaforsting3648
      @triciaforsting3648 9 місяців тому

      He said when putting loaf in “already preheated cast iron pan-very hot”

  • @user-je6bv9sq5n
    @user-je6bv9sq5n Рік тому +1

    Υπέροχο το ψωμι !!! συγχαρητήρια!!!Έχω μια ερώτηση παρακαλώ,μπορώ να χρησιμοποιήσω αλεύρι ολικής άλεσης; Ευχαριστώ εκ των προτέρων για την απάντηση σας

  • @ColleenScatena69
    @ColleenScatena69 Рік тому +1

    There are a few new videos that make bread with unfed starter I actually made beautiful bread with that recepie.

  • @shericreates
    @shericreates 10 місяців тому +2

    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.

    • @desireeretiree
      @desireeretiree 9 місяців тому

      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.

    • @victorbraga9801
      @victorbraga9801 9 місяців тому +1

      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.

    • @a.f.stevens
      @a.f.stevens 5 місяців тому +1

      ​@@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.

    • @shericreates
      @shericreates 4 місяці тому

      @@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! 😂

  • @danielenetzel4249
    @danielenetzel4249 6 місяців тому +2

    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?

    • @Bassbarbie
      @Bassbarbie 5 місяців тому +1

      On his other video, he said to keep it in the fridge when ready and feed every 2 to 3 days.

  • @gastro_Den
    @gastro_Den Рік тому

    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.

    • @DragonPilot
      @DragonPilot 8 місяців тому +1

      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.

    • @dannshapiro1201
      @dannshapiro1201 5 місяців тому

      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

  • @geraldhorst1
    @geraldhorst1 11 місяців тому

    Thank you for sharing. I used full corn flour. Did not work well. Water separated from flour. Why I don't know

  • @gcegubbels4734
    @gcegubbels4734 Рік тому

    Jou are the best to leuren me ❤

  • @marieflaca
    @marieflaca Рік тому

    Hello..i make my bread with poolish..did you try it ??? would love to have your input..thank you..

  • @mholzer54
    @mholzer54 Рік тому +4

    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?

    • @annejetbouwman6794
      @annejetbouwman6794 3 місяці тому

      Salt slows the fermentation process down... That's why it's better to add it afterwards (I think) ☺️

  • @bjbj7603
    @bjbj7603 Рік тому

    What does the semolina do for the dough i know it doesn’t stick when shape the taste?

  • @joaruss
    @joaruss 11 місяців тому

    What do you do with all that extra bubbly extra starter?

  • @margaretpoh995
    @margaretpoh995 Рік тому

    Can I substitute Semolina. And how much bread flour to substitute.,

  • @elisagalery1598
    @elisagalery1598 Рік тому +1

    Why do you use semolina? I usually use whole wheat flour. Thanks

  • @marieflaca
    @marieflaca Рік тому +4

    Hello where can we buy you cast iron to bake the bread ?? Thank you 🙏

    • @DragonPilot
      @DragonPilot 8 місяців тому

      Check out the Lodge brand of cast iron.

  • @user-lr3bf3nu6y
    @user-lr3bf3nu6y 5 місяців тому

    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?

  • @06keziah
    @06keziah Рік тому

    Can i use all purposed flour if i dont have semolina?

  • @malborskijarek
    @malborskijarek Рік тому

    what size are your wooden bread pans

  • @galinarou
    @galinarou 11 місяців тому

    How many inches is the bread basket used in the video?

  • @amcdonal86VT
    @amcdonal86VT Рік тому

    Do you let the dough get up to room temp before baking when doing cold fermentation?

  • @forus6813
    @forus6813 11 місяців тому

    bagaimana cara memakannya?

  • @user-qz2vu2wy6b
    @user-qz2vu2wy6b 7 місяців тому

    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.

  • @goattactics
    @goattactics Рік тому +6

    What benefit does the semolina give to the bread?

    • @enachegosa6163
      @enachegosa6163 Рік тому +1

      The bread become more crispy.

    • @saleemsiddiquiuk
      @saleemsiddiquiuk 9 місяців тому

      Semolina developments which give breads rise and shape. semolina also a good ingredient doughs from sticking

    • @drdecco1
      @drdecco1 7 місяців тому

      Is that a fine or coarse semolina?

  • @starfruit520
    @starfruit520 Рік тому

    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?

  • @janejay5524
    @janejay5524 Рік тому +1

    What do you line your proofing basket with? Looks like a shower cap

  • @Agitated_Hamster
    @Agitated_Hamster 5 місяців тому

    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?

  • @jenniferpearceosborne8349
    @jenniferpearceosborne8349 Рік тому +1

    What is that cast iron piece you're using called?

    • @cdnpatriot
      @cdnpatriot Рік тому +1

      This is the link to the Challenger Breadpan: challengerbreadware.com/product/challenger-bread-pan/

    • @jenniferpearceosborne8349
      @jenniferpearceosborne8349 Рік тому +1

      @@cdnpatriot thank you :)

  • @danielneeb2348
    @danielneeb2348 2 місяці тому

    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...

  • @dergymacentyre1611
    @dergymacentyre1611 4 місяці тому

    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.

  • @user-ed1jt6xm7p
    @user-ed1jt6xm7p Рік тому

    plaese giv mi a slice. thenks to you

  • @barbaracarter4401
    @barbaracarter4401 5 місяців тому

    curious...Why do you add Semolina flour to this recipe

  • @viveksfoodaffair5947
    @viveksfoodaffair5947 9 місяців тому

    What if we don't have cast iron pan at home

  • @sushmachowdhary7872
    @sushmachowdhary7872 9 місяців тому

    Where to store the starter

  • @ichbins2545
    @ichbins2545 Рік тому

    🙏🏻👍💪🏽👌🏼

  • @wmcompra
    @wmcompra 2 місяці тому

    Hi @glutemorgen. I baked my first sourdough bread and it was somewhat failure. It did not rise on no holes inside the bread.😢😢😢

    • @wmcompra
      @wmcompra 2 місяці тому

      ua-cam.com/users/shortsLKYJ7eDRi-M?si=S2Nhv2qXK4yYxq1e

  • @marcostrydom5907
    @marcostrydom5907 17 днів тому

    who's reflection was in the oven door?

  • @Apotheker81
    @Apotheker81 Рік тому

    How exactly do you calculate the 70 % hydration? Cause when i do the math, you using 75%

    • @DragonPilot
      @DragonPilot 8 місяців тому

      That's also what I came up with. I'm going to try 354g of water...that's a 70%.

  • @beckyraver7959
    @beckyraver7959 3 місяці тому

    ❤ I can't help but notice, gluten Morgan is not wearing a ring ❤

  • @cliffcooper8332
    @cliffcooper8332 3 місяці тому

    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.

  • @sushmachowdhary7872
    @sushmachowdhary7872 9 місяців тому +1

    Why not add a little suagar

  • @edelweissp19
    @edelweissp19 2 місяці тому

    Why is your starter so active? Mine is not like that at all

  • @petersmith5688
    @petersmith5688 5 місяців тому

    It's not start to finish is it? How do you make sour dough starter. Does it just appear?

  • @shadybad9836
    @shadybad9836 Рік тому +2

    That starter is definitely not the you showed us in your video on how to make a starter, just say’n 🤪👍🇬🇧

    • @icdecomer
      @icdecomer Рік тому

      He has a video

    • @jenniferpearceosborne8349
      @jenniferpearceosborne8349 Рік тому

      yes its in a different jar, much taller, did it grow and he had to transfer it to a taller one?

    • @mholzer54
      @mholzer54 Рік тому +1

      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. 🤞

  • @Arianna1308
    @Arianna1308 Рік тому +12

    Sir. It will be very nice of you if you answer some of the questions of your followers. We like your videos but we will like some communication.

    • @hariatyesmail8919
      @hariatyesmail8919 Рік тому +3

      Maybe we hv to join membership to get the answers😅

    • @thomasstieglitz5917
      @thomasstieglitz5917 8 місяців тому +1

      He has millions of views… sometimes you can’t respond all messagea

    • @aliceagnes4725
      @aliceagnes4725 4 місяці тому +2

      You should be happy you've got so many informations for free through his videos.

    • @beckyraver7959
      @beckyraver7959 3 місяці тому

      You're delusional if you think he has the time to answer all of our questions, there's millions of us on here! That's why Contant creators like this end up putting out Q&A videos. They'll compile them all together and then answer them all together. I'm sure he already has some Q&A videos. If you would go check out his other content.

  • @gabrielaeugeniahalmaghi3073

    Autolisis is like Trudeau's budget it balances by itself... 😂😂😂