Hey girl you would have made an excelent teacher when i was in college .I would have been in your classes.Wish you well and thanksfor pre and final shaping
Hello Marko! Thank you. Yes, I always get frustrated at the unnecessary extra information in some videos and recipes haha.... happy to keep things concise and relevant.
Hello Lauren - do you find your dough tears? It might be that you need to work on your gluten development or that your are over-proofing your dough. Alternatively, your flour choice might be a problem or your water percentage. We work through all these things in my online course.
Hi, I have a starter in my fridge which I refresh every two weeks when I bake my bread. I am going away in December for two months and I am not sure what to do with my starter to ensure I can continue using it on my return. If you are able to help it will be really appreciated. Thank you.
Hello Margaret - your starter will be fine left in the fridge for two months. Feed well, seal the jar and leave it in the fridge. When you return it will look worse for wear - simply scrape off everything, leaving just the bottom centre section. Feed this and leave at room temp. In a day or two it will be back to normal.
@@margaretborucinski2885 Sorry Margaret, I missed your reply - I recommend discarding all but 1 tsp of starter, feeding the remnants 50g of flour (50% rye, 50% bakers) and 50ml of water. Put it in the fridge with the lid on. When you are ready to use again, simply discard almost all of it, repeat the feeding process and leave at room temp with lid ajar. You'll need to repeat the discard/feed process for a few days and it will spring back to life :)
For the first time I have seen a video on shaping that makes it look easy, even for a batard which I have problems with. Thank you.
Thanks so much for the feedback. I appreciate it.
Thank you for this video. Well presented and explained with no loud music ! 😊
You are so welcome! Thanks for taking the time to comment.
High quality video, good level of details, straight to the point :)
Thanks for sharing your feedback!
Hey girl you would have made an excelent teacher when i was in college .I would have been in your classes.Wish you well and thanksfor pre and final shaping
Such a fine video, thank you from Denmark!
Sending love to Denmark! One day I hope to visit your beautiful country.
Best shaping videos I've seen. Thanks so much!!
I appreciate your feedback, thank you.
Great video Georgie. Can't wait for the cooking video 🙏🙏
The teaching skill is so clear ！For the beginner is so good!
where is george? Explanation is excellent, simple, no talking about your dogs or weather.
Hello Marko! Thank you. Yes, I always get frustrated at the unnecessary extra information in some videos and recipes haha.... happy to keep things concise and relevant.
You are really the best
Great video! Thank you!
I've been having a streak of pancakes. The shaping and proofing tips are very appreciated!
You're most welcome!
Lovely shaping, clear instructions 👍🏼
Thank you Anne. Hope you're going well with your baking.
Wow 🤩, really really the real bread teacher of sourdough
Thank you!
Enjoyed. Very good tips. Thank you.
Thanks so much
Thanks for a well communicated and easy to follow video !
You're welcome! Thanks for stopping by.
Great video.
Thanks
Thank you so much for teaching this, and not just saying “watch me do it” (in a flash)
You're welcome!!
I really wanted to see the loaf after our baked it.
Beautiful technique ❤
Thanks so much!
Great video!! Really enjoyed that and learnt some good tips!! Thank you so much!!
You are so welcome!
Really nice channel. To the point, and your tips are very precious !
Thank you Anna. I appreciate the feedback!
Great video!
Nice video, informative and logically presented.
Thanks for your feedback Phil. Let me know if you're interested in my online course... I'll send you a cheeky little discount code.
Very nice tutorial, thank you!
You're welcome! Thanks for viewing.
Great stuff, thank you dear
Thank you Guy, much appreciated
Thanks! Very helpful video
Thank you, I'm glad it helped.
Thank soooooooooooo much!!!!
You're welcome! Glad it helped.
Great video thank you :)
Thanks so much!
super helpful, thanks for sharing
Nice video, what's the hydration of the dough?
Nice vid
Cheers Captain!
May i ask your recipe, that doigh already looks successful.
You get a full recipe with my online course - can I tempt you to sign up?
Hi~~what’s the boule mold size
20cm diameter - hope that helps!
I have so much trouble getting enough tension in the boules. They never get an ear when I bake!
Hello Lauren - do you find your dough tears? It might be that you need to work on your gluten development or that your are over-proofing your dough. Alternatively, your flour choice might be a problem or your water percentage. We work through all these things in my online course.
Hi,
I have a starter in my fridge which I refresh every two weeks when I bake my bread. I am going away in December for two months and I am not sure what to do with my starter to ensure I can continue using it on my return. If you are able to help it will be really appreciated. Thank you.
Hello Margaret - your starter will be fine left in the fridge for two months. Feed well, seal the jar and leave it in the fridge. When you return it will look worse for wear - simply scrape off everything, leaving just the bottom centre section. Feed this and leave at room temp. In a day or two it will be back to normal.
@@realbreadbygeorge4973 Thanks for replying. When you said feed well, what should be ratio of old starter to flour to water? Thx
@@margaretborucinski2885 Sorry Margaret, I missed your reply - I recommend discarding all but 1 tsp of starter, feeding the remnants 50g of flour (50% rye, 50% bakers) and 50ml of water. Put it in the fridge with the lid on. When you are ready to use again, simply discard almost all of it, repeat the feeding process and leave at room temp with lid ajar. You'll need to repeat the discard/feed process for a few days and it will spring back to life :)