Wow, I have watched way too many videos for literally months on this process and no one has been as clear, accurate and helpful than you! Thank you so much!
GEORGIE, I admire your great knowledge of how sourdough really works! I am self taught as well, trying to piece together this sourdough puzzle...I would like to try this recipe using 50/50 wholewheat flour & bread flour----at what temperature would you recommend I bake at and for how long, please-----many thanks in advance... 💌💌
I love your videos they really help me enrich my baking experience! So thank you ;-) i do have a question regarding your starter, you use rye does that make your bread tasted like rye bread?
Wow, I have watched way too many videos for literally months on this process and no one has been as clear, accurate and helpful than you! Thank you so much!
So glad to help!
This is so helpful! I'm kinda surprised you haven't gotten more subscribers! You are succinct and easy to understand with your instructions.
Thanks so much for your kind feedback. I blame the algorithm! Hahah
Ur tips are precious.. ❤️ thnk u so much
Thank you so much for your comment
Thank you! This recipe worked for me :) my soughdough is edible 😋
Edible is good!! Enjoy!
Hi George, lovely videos you have , thank you so much for sharing!
How much water will be needed if I use a third ( 330 grms ) of wholemeale flour ?
Wholemeal tends to absorb a bit more water, so I'd go with 250ml and see how that feels.
GEORGIE, I admire your great knowledge of how sourdough really works! I am self taught as well, trying to piece together this sourdough puzzle...I would like to try this recipe using 50/50 wholewheat flour & bread flour----at what temperature would you recommend I bake at and for how long, please-----many thanks in advance... 💌💌
I love your videos they really help me enrich my baking experience! So thank you ;-) i do have a question regarding your starter, you use rye does that make your bread tasted like rye bread?
It adds a malty quality, I'd say. I enjoy it.