So amazing, who would have thought, gosh I cant tell you how many times I have been to cupboard to take out flour only to find I have lots of regular plain (AP) flour and almost no bread flour, now we know all is not lost. Thank you so much Philip
The best tip in this is "match the hydration to the flour." Thanks for that. You've saved everyone a lot of angst. As for the tighter crumb in the lower hydration loaf? That makes it better for toast and sandwiches in our book. The butter or mustard or whatever will stay on the bread and not end up on the plate.
Perfect timing. I was given 25 lbs of AP, and I'm giving this a go. This AP flour seems to need more water then my usual higer protein bread flour. Always learning something new here, I like you dive into these tweaks and provide tips to make better bread. The Devil is in the details.
I change the hydration sometimes for the intended use of the loaf. I find the tighter crumb with lower hydration is better for open filled sandwiches with a moister topping or for making croutons and in Panzanella salad.
where I live bread flour is very expensive.i decided to give your recipe a try after trying about a million and I can safely say thats the best receipt using all purpose flour. your methodology is spot on! thanks man!!!!!
Hi Phil. What a great video. I think you've just helped 95% of all the peeps who search for 'prevent flat sourdough' on UA-cam. I use a 50/50 blend of white and wholemeal in most of the loaves I bake and end up around the 70 to 72% hydration mark depending on the weather. The shorter fermentation helps too. My flour is stone ground, but not particularly strong.
@@CulinaryExploration Yep, back from hols. Baked 5 loaves in Dutch Oven over open fire. Absolutely brilliant! The recipes were: a bit of this, a bit of that, nah too dry more water, feels good.... Our neighbours on the campsite couldn't believe that the Brit was baking his own bread. Great fun and not one loaf was burned.
I also generally use Robin Hood flour, it's amazing, but an alternative that I've found works well and can seemingly handle higher hydrations, whilst being nicely extensible and soft, is Μύλοι Θράκης AP flour, the one in the blue-white bag. It contains 11.8g of protein and costs 1.45 euros. Perhaps you could give it a try. Thanks for the videos!
I loved how the second one looked because I love to slather melted butter and honey on mine and bigger holes won't hold it. But the first one would be perfect for your recipe for a BLT. Hope the heat breaks there and brings cool breezes to enjoy!! Thanks for sharing!
Blimey Melody, I'd forgotten about the BLT vid, that was right back at the beginning of the channel I think. I used some summer toms for that if my memory serves me right. How's life on the farm?
@@CulinaryExploration How could you forget about the best sandwich ever?! You should link it up in the corner to remind new subs you have some amazing recipes to go watch!😊 All is well in the country. The cycle of animal life never ends. LoL
Phil, excellent work on the recipe, adding the bakers %, time table and temperature. so much detail, very helpful indeed. Both 65% and 70% hydration look good. I need to rehydrate my starter as soon as I get home next week. One thing I learned from this trip is how to bake sourdough successfully in hot an humid weather. Thanks for the tips on the other video.
Hey Becky, how long until you are home? I'm pleased the tips on baking in hot water helped. Thanks for the feedback over the recipe blog, I want sure if I'd crossed the line and added a bit too much info
@@CulinaryExploration Never seen so detailed recipe, it's a lot of work, I am sure most of your readers like me will find it helpful. PS Home in one week, miss my own kitchen, hahaha
Keep the theme tune! I love it. Double bass is my most favourite instrument. I look forward to this theme tune every week Who is playing it & what is the name of the piece? BTW great summary video. All I would add is wear an oven mitt when you’re pouring the boiling water into the pan. Hot pan + boiling water = lots of steam. Depending on the shape of your kettle, you could get a blast of steam coming up around your hand. Ouch! Steam burns are serious painful.
Now you're talking John, we've got some semi-spicy Greek preserved chillis here, they are probably on par with Jalapeños, perhaps I could work those into a recipe - what's your favourite?
Well a follow up by tasted the bread even though it doesn’t look like the one that you make it’s a bit smaller but it still has lots of holes in it and the bread is light and it tastes good… It might not win awards for the most grand sourdough bread but it’s pretty good I think… I will try making it again thank you for sharing your recipe!
Thank you, Philip for doing this video!! Both doughs look amazing. I am going to try it. Where I am, it is not easy to get hold of strong flour to bake at home so this video is very helpful!
Thank you so much for your Chanel. My bread making skills have improved greatly. Could you please do a 100% whole-wheat sourdough? Also if you can get Emmer and Kamut flours? I’ve just ordered some sprouted wheat flour and would love a recipe for that too. Thanks Phillip
I am a massive beginner of proper sourdough baking although I've been using it for year totally randomly 😅 I'm trying this procedure with the calculator and using 70% bread flour, 20% spelt, 10% wholemeal. I used 72% hydration but now realising I should have started with 65% as my dough is a bit sticky and collapsing a bit. Also ny house is cold.at 15C and I've been keeping it in the warmish oven but no way to have a proper stable temperature. Really not ideal but hoping for the best
What a fantastic video thank you so much!! Thanks to your video I was FINALLY able to bake the perfect sourdough loaf. Thanks so much for your efforts. Love your content 🥰
Or summer tomato soup Birdy? Toasted sourdough, rubbed with garlic, drizzled with olive oil, sprinkled with a touch of salt? That's got to be a winner with a soup, no?
I find if I work the dough too much my bread does not rise I use all purpose flour what could be causing that? I will try your recipe though so wish me luck!
Well I tried your recipe everything was going really well I put it in the fridge last night, I skipped the freezer, I put it directly in the fridge when I walk up this morning it had deflated and the crust was hard because the plastic wasn’t touching the surface and again not a lot of volume in the bread… I’m not sure what the problem is. I feel like yesterday when I put it in the fridge , instead I should’ve baked it then because it had a lot of volume
Hi Greg, I'm using a levain but you could use your starter in the recipe, as long as it's active you'll be good to go. You'll find all of the information in the recipe on the blog.
Nice video! Thank you. You said that you were keeping the dough cool during the bulk ferment, however you bulked for 7 hours with your proofer set to 77F (and I would imagine the dough was at 80F by the time the bulk was done). In my mind 77F isn’t cool, in fact I think it’s warm. Can you clarify please?
Off topic.. I use a mix of 20% red dallagiovanno whole wheat flour, 20% finegrounf whole rye, 20% whole spelt medium ground, and rest is 00 fine white high protein wheat. I cannot use less than 85% water or it will not even be foldable, because it gets too dry. often my mixes is near 100% hydration and it looks like yours at 65-70% .. I dont have a problem with it, but I wonder if I do something really wrong? I know its a pretty fiber rich bread I make because my daughter is particular with her diet and we like it, because it tastes good. Maybe it is too much fiber?
i have a doubt about lamination... is it possible if the flour is not strong? I bough a flour here it was written 13 protein.. and i made a bread with 70% hydrat and the dough was difficult to folder without struture
hi! What f i wanna use just white whole purpose? Do i substitute the whole wheat just for white as is or do i need to calculate something? Thank you!!! Your recipe is the only one I work with, it's billiant.
What I've found is that there is more to flour than just the protein percentage. I've switched and they had the same protein percentage, but didn't behave nearly identical. Meanwhile a lower protein 00 flour was stretchier then the higher protein bread flour
Hi, a newbie here. Is the fridge overnight part a must, or could I bake the loaf in the evening after it has been in the basket for a few hours? Thanks in advance.
Hey! Is there a reason as to using 47g of levain instead of a higher ratio as in your other videos? Does this have to do with using all purpose flour? I am preparing for making my first sourdough bread using your videos. Watched them all!
Phil, I am not receiving a link to download the calculator - I am subscribed, received a please confirm email, which I did, and am receiving notifications about new videos (where I find this one), but never received a link for the calculator. How can I get it?
Working with high hydration doughs can be difficult but you offer up some great tips. I wet my hands when stretching the dough. I love the crumb of a high hydration loaf. Great video Phillip
I didn't do a side-by-side comparison with high protein flour so I'm not 100%. But, the crust was well developed and as I mentioned the lower hydration developed a really nice deep-coloured crust. The flavour was superb. The texture was softer, neither the crust nor the crumb was as chewy as sourdough made with high protein flour, but that wasn't a negative for me. Hope that helps
I've been looking at the recipes for this, finding it a bit confusing as you switch between calling it the starter, then calling it Levain, and visa versa, also the recipe implies you only start with 2g of starter and feed it 10:1, is this correct?
Hi Harry, it may help you to think of the starter as the ferment that's kept bubbling away and the levain as the offshoot that is used to bake the bread. But, I don't always use this system, sometimes I don't create an offshoot, I use my sourdough starter which is why you may hear the words used interchangeably. There are a couple of ways of maintaining and using sourdough fermentation for sourdough. Yes, I use 2g of starter to make the levain, you can increase this if you want to speed the fermentation up, I go into more detail on the blog. I hope this helps, Phil
Dear Phillip, many thanks for one more great video. I think I've found the answer to my question, although if you could confirm that, I would be very grateful. I am a big fan of the bread flour from my local mill (N.R. Stoate & Sons Cann Mill, Shaftesbury, Dorset), although it is quite difficult to work with. It's light and sticky, however the favour and the quality are amazing. Does that mean that it has low protein contents? There is no info about that on their packets. Thank you in advance.
Hi Alina, why don't you ask the mill? They will know the wheat that the flour was milled from. But, does it really matter? Tweak the hydration until the recipe works well, if it tastes great, that's enough for me. Hope this helps, and keep me posted on your journey :)
Many thanks for your response. I don't buy it from the mill directly (we get it through a farm shop) and can't talk to the mill people although will play with the hydration as you suggest ☺
Great video, Philip. I've watched heaps of your videos, and my sourdough is coming along great using a lot of your suggestions. I often find it difficult to find high protein flours, so this has given me excitment to try with the regular flour asap! :)
Another viewer, Becky has just spent several months baking in Hong Kong while visiting family. She has used her time to practice shaping sourdough baking in warmer climates, I bet it's tricky. Why don't you try using a cool box and ice brick to keep the dough cool during fermentation? (I've just uploaded a video on it).
Dephine, I had a hard time making SD in HK too. After learning some tips from Phil’s video baking in hot weather, and some trials and errors, I can now bake SD ciabatta at 83% hydration with ease. Here is what I do: feed starter 10% less water, let starter finish rising in fridge after 1 hour at room temp, use cold starter straight from the fridge, prechill mixing bowl in freezer, (no ice box) keep dough in countertop oven with ice block in between stretch and fold and lamination, bulk ferment in fridge for 12-16 hours. Put proofed dough in freezer for 30 mins while preheating oven. - Becky
So amazing, who would have thought, gosh I cant tell you how many times I have been to cupboard to take out flour only to find I have lots of regular plain (AP) flour and almost no bread flour, now we know all is not lost. Thank you so much Philip
It's definitely not Ramon! Hope all is well with you
The best tip in this is "match the hydration to the flour." Thanks for that. You've saved everyone a lot of angst. As for the tighter crumb in the lower hydration loaf? That makes it better for toast and sandwiches in our book. The butter or mustard or whatever will stay on the bread and not end up on the plate.
This is the video I've been waiting for! Thanks!
Awesome Clinton, let me know how you get on
Perfect timing. I was given 25 lbs of AP, and I'm giving this a go. This AP flour seems to need more water then my usual higer protein bread flour. Always learning something new here, I like you dive into these tweaks and provide tips to make better bread. The Devil is in the details.
I'm sure you'll find a way to work with it Steve, chances are it will produce a great loaf, let me know how you get on
I like how you call it low protein flour lol in the states our king Arthur flour is like 7% protein
That 65% is perfect, not too big of holes for spreads or sandwhiches
I change the hydration sometimes for the intended use of the loaf. I find the tighter crumb with lower hydration is better for open filled sandwiches with a moister topping or for making croutons and in Panzanella salad.
Couldn't agree more Mandii :)
where I live bread flour is very expensive.i decided to give your recipe a try after trying about a million and I can safely say thats the best receipt using all purpose flour. your methodology is spot on! thanks man!!!!!
Awesome! I'm pleased the recipe was helpful :)
I love watching sourdough in the making, but I haven't dared to try it myself yet! 🙈 😊
Do it! It's the cheapest hobby ever. And even when you fail, it's still usually edible.
Hi Phil. What a great video. I think you've just helped 95% of all the peeps who search for 'prevent flat sourdough' on UA-cam.
I use a 50/50 blend of white and wholemeal in most of the loaves I bake and end up around the 70 to 72% hydration mark depending on the weather. The shorter fermentation helps too. My flour is stone ground, but not particularly strong.
Cheers bud. I love the 65% loaf and my daughter kindly pointed out that her marmite is dripping through the gaps lol. Are you back from hols yet mate?
@@CulinaryExploration Yep, back from hols. Baked 5 loaves in Dutch Oven over open fire. Absolutely brilliant!
The recipes were: a bit of this, a bit of that, nah too dry more water, feels good....
Our neighbours on the campsite couldn't believe that the Brit was baking his own bread. Great fun and not one loaf was burned.
@@tac926 Sounds like great fun, can't beat cooking and baking over the open coals
I also generally use Robin Hood flour, it's amazing, but an alternative that I've found works well and can seemingly handle higher hydrations, whilst being nicely extensible and soft, is Μύλοι Θράκης AP flour, the one in the blue-white bag. It contains 11.8g of protein and costs 1.45 euros. Perhaps you could give it a try. Thanks for the videos!
I loved how the second one looked because I love to slather melted butter and honey on mine and bigger holes won't hold it. But the first one would be perfect for your recipe for a BLT. Hope the heat breaks there and brings cool breezes to enjoy!! Thanks for sharing!
Blimey Melody, I'd forgotten about the BLT vid, that was right back at the beginning of the channel I think. I used some summer toms for that if my memory serves me right. How's life on the farm?
@@CulinaryExploration How could you forget about the best sandwich ever?! You should link it up in the corner to remind new subs you have some amazing recipes to go watch!😊 All is well in the country. The cycle of animal life never ends. LoL
@@melodysfiresidefarm I'm pleased you liked that one! :)
Phil, excellent work on the recipe, adding the bakers %, time table and temperature. so much detail, very helpful indeed. Both 65% and 70% hydration look good. I need to rehydrate my starter as soon as I get home next week. One thing I learned from this trip is how to bake sourdough successfully in hot an humid weather. Thanks for the tips on the other video.
Hey Becky, how long until you are home? I'm pleased the tips on baking in hot water helped. Thanks for the feedback over the recipe blog, I want sure if I'd crossed the line and added a bit too much info
@@CulinaryExploration Never seen so detailed recipe, it's a lot of work, I am sure most of your readers like me will find it helpful. PS Home in one week, miss my own kitchen, hahaha
@@BTs-he1lg Cheers Becky, hope you've had a great trip
I like your recipe calculator. It's very 'clean' and 'logical'.
Cheers Bryan. I think it's a good basic template that can be adapted easily if needed.
I’m so lucky . My high protein flour just finished and will bake now with all pp f
Let me know how you go May
Eu amo pão 🍞 com fermento natural.
I love bread natural fermentation, make mouth water. 👏👏👏
Keep the theme tune! I love it. Double bass is my most favourite instrument. I look forward to this theme tune every week Who is playing it & what is the name of the piece? BTW great summary video. All I would add is wear an oven mitt when you’re pouring the boiling water into the pan. Hot pan + boiling water = lots of steam. Depending on the shape of your kettle, you could get a blast of steam coming up around your hand. Ouch! Steam burns are serious painful.
Great work as always Philip! Perhaps a studded loaf? Jalapeños and cheddar? That's likely my next move.
Ha maybe for you feta kalamata olive maybe?
Now you're talking John, we've got some semi-spicy Greek preserved chillis here, they are probably on par with Jalapeños, perhaps I could work those into a recipe - what's your favourite?
Well a follow up by tasted the bread even though it doesn’t look like the one that you make it’s a bit smaller but it still has lots of holes in it and the bread is light and it tastes good… It might not win awards for the most grand sourdough bread but it’s pretty good I think… I will try making it again thank you for sharing your recipe!
Wouldn’t have thought 💭 that you could have produced such lovely loaves.
Well Done 👍🏻 and thanks for sharing.
Cheers Michael
Thank you, Philip for doing this video!! Both doughs look amazing. I am going to try it. Where I am, it is not easy to get hold of strong flour to bake at home so this video is very helpful!
Awesome, let me know how you get on :)
Thank you so much for your Chanel. My bread making skills have improved greatly. Could you please do a 100% whole-wheat sourdough? Also if you can get Emmer and Kamut flours? I’ve just ordered some sprouted wheat flour and would love a recipe for that too. Thanks Phillip
Thank you for the video. You probably solved some of my problems.
Hope so!
@@CulinaryExploration what if i am making a bigger batch? When to divide?
@@CulinaryExploration yes. Surely this video solved my problems. Thank You mate!
Excellent video and explanation!!! Thank you so much.
No worries, cheers :)
I am a massive beginner of proper sourdough baking although I've been using it for year totally randomly 😅 I'm trying this procedure with the calculator and using 70% bread flour, 20% spelt, 10% wholemeal. I used 72% hydration but now realising I should have started with 65% as my dough is a bit sticky and collapsing a bit. Also ny house is cold.at 15C and I've been keeping it in the warmish oven but no way to have a proper stable temperature. Really not ideal but hoping for the best
What a fantastic video thank you so much!! Thanks to your video I was FINALLY able to bake the perfect sourdough loaf. Thanks so much for your efforts. Love your content 🥰
love your content. You have inspired me to finally make my own sourdough bread! My family thanks you =)
That's awesome, enjoy your baking :)
It looks good, I may try this. I can see it tasting good with home made soup in winter.
Birdy
Or summer tomato soup Birdy? Toasted sourdough, rubbed with garlic, drizzled with olive oil, sprinkled with a touch of salt? That's got to be a winner with a soup, no?
Wow wonderful and informative video. Always love your explanations and videos 😍
Cheers Judith
I find if I work the dough too much my bread does not rise I use all purpose flour what could be causing that? I will try your recipe though so wish me luck!
Thanks Philip
Well I tried your recipe everything was going really well I put it in the fridge last night, I skipped the freezer, I put it directly in the fridge when I walk up this morning it had deflated and the crust was hard because the plastic wasn’t touching the surface and again not a lot of volume in the bread… I’m not sure what the problem is. I feel like yesterday when I put it in the fridge , instead I should’ve baked it then because it had a lot of volume
Very well done, Phil.
Cheers bud
Looking good! Would love to taste it haha… keep sharing please! I’m subscribed to your channel! 😀
Will do WakeNbake, good luck with the channel :)
Are you using a Levain or the starter. If you are using a Levain what gram quantities of stater, water and flour are you using?
Hi Greg, I'm using a levain but you could use your starter in the recipe, as long as it's active you'll be good to go. You'll find all of the information in the recipe on the blog.
Nice video! Thank you. You said that you were keeping the dough cool during the bulk ferment, however you bulked for 7 hours with your proofer set to 77F (and I would imagine the dough was at 80F by the time the bulk was done). In my mind 77F isn’t cool, in fact I think it’s warm. Can you clarify please?
Hi there, pleased you enjoyed the video. My kitchen was 34c (I showed you my kitchen thermometer the video). I’d say 25c is cool in comparison
@@CulinaryExploration Oh I’m sorry, I must have missed the shot of the ambient temperature. It makes sense now. Thanks so much for your reply.
Off topic.. I use a mix of 20% red dallagiovanno whole wheat flour, 20% finegrounf whole rye, 20% whole spelt medium ground, and rest is 00 fine white high protein wheat. I cannot use less than 85% water or it will not even be foldable, because it gets too dry. often my mixes is near 100% hydration and it looks like yours at 65-70% .. I dont have a problem with it, but I wonder if I do something really wrong? I know its a pretty fiber rich bread I make because my daughter is particular with her diet and we like it, because it tastes good. Maybe it is too much fiber?
I followed your method the bread comes out with small crumb and doesn't get good oven spring like yours..will keep trying thanks
How about spelt flour?
This looks very nice and manageble. Thank you for sharing this ❣️🤗
I'll definitely be playing with some spelt flour on the channel soon :)
That would be awesome 😊😊😊
i have a doubt about lamination... is it possible if the flour is not strong? I bough a flour here it was written 13 protein.. and i made a bread with 70% hydrat and the dough was difficult to folder without struture
hi! What f i wanna use just white whole purpose? Do i substitute the whole wheat just for white as is or do i need to calculate something? Thank you!!! Your recipe is the only one I work with, it's billiant.
What I've found is that there is more to flour than just the protein percentage. I've switched and they had the same protein percentage, but didn't behave nearly identical. Meanwhile a lower protein 00 flour was stretchier then the higher protein bread flour
ok my dough was amzing and the crumb was nice and even taste was good not great.. I like a bit more flavor.. thanks
Hi, a newbie here. Is the fridge overnight part a must, or could I bake the loaf in the evening after it has been in the basket for a few hours? Thanks in advance.
Hey! Is there a reason as to using 47g of levain instead of a higher ratio as in your other videos? Does this have to do with using all purpose flour? I am preparing for making my first sourdough bread using your videos. Watched them all!
Phil, I am not receiving a link to download the calculator - I am subscribed, received a please confirm email, which I did, and am receiving notifications about new videos (where I find this one), but never received a link for the calculator. How can I get it?
Can you drop me an email and I'll get the link sent out to you?
omg do you live in greece? i was shocked when i saw the greek flours
Working with high hydration doughs can be difficult but you offer up some great tips. I wet my hands when stretching the dough. I love the crumb of a high hydration loaf. Great video Phillip
Cheers TrueBlue22!
It's Blair Phillip. I am TrueBlue22
@@Simplycomfortfood Hey Blair! I hope you and Judy are keeping well?
How does the crust compare in each hydration compared to loaves using strong flour of similar hydration? Thinner, thicker, about the same?
I didn't do a side-by-side comparison with high protein flour so I'm not 100%. But, the crust was well developed and as I mentioned the lower hydration developed a really nice deep-coloured crust. The flavour was superb. The texture was softer, neither the crust nor the crumb was as chewy as sourdough made with high protein flour, but that wasn't a negative for me. Hope that helps
I've been looking at the recipes for this, finding it a bit confusing as you switch between calling it the starter, then calling it Levain, and visa versa, also the recipe implies you only start with 2g of starter and feed it 10:1, is this correct?
Hi Harry, it may help you to think of the starter as the ferment that's kept bubbling away and the levain as the offshoot that is used to bake the bread. But, I don't always use this system, sometimes I don't create an offshoot, I use my sourdough starter which is why you may hear the words used interchangeably. There are a couple of ways of maintaining and using sourdough fermentation for sourdough. Yes, I use 2g of starter to make the levain, you can increase this if you want to speed the fermentation up, I go into more detail on the blog. I hope this helps, Phil
@@CulinaryExploration ok I got it - thanks
Dear Phillip, many thanks for one more great video. I think I've found the answer to my question, although if you could confirm that, I would be very grateful. I am a big fan of the bread flour from my local mill (N.R. Stoate & Sons Cann Mill, Shaftesbury, Dorset), although it is quite difficult to work with. It's light and sticky, however the favour and the quality are amazing. Does that mean that it has low protein contents? There is no info about that on their packets. Thank you in advance.
Hi Alina, why don't you ask the mill? They will know the wheat that the flour was milled from. But, does it really matter? Tweak the hydration until the recipe works well, if it tastes great, that's enough for me. Hope this helps, and keep me posted on your journey :)
Many thanks for your response. I don't buy it from the mill directly (we get it through a farm shop) and can't talk to the mill people although will play with the hydration as you suggest ☺
Great video, Philip. I've watched heaps of your videos, and my sourdough is coming along great using a lot of your suggestions. I often find it difficult to find high protein flours, so this has given me excitment to try with the regular flour asap! :)
Cheers Daniel, I'm pleased the content has been helpful, do let me know how you get with using AP flour
Can i get that holes with yeast ?
❤
Your blog and calculator don't work. No access.
Just checked everything on my end and there are no technical issues. ATB Phil
Here 35 C in Hong Kong, not easy to shaping😔
Another viewer, Becky has just spent several months baking in Hong Kong while visiting family. She has used her time to practice shaping sourdough baking in warmer climates, I bet it's tricky. Why don't you try using a cool box and ice brick to keep the dough cool during fermentation? (I've just uploaded a video on it).
Dephine, I had a hard time making SD in HK too. After learning some tips from Phil’s video baking in hot weather, and some trials and errors, I can now bake SD ciabatta at 83% hydration with ease.
Here is what I do: feed starter 10% less water, let starter finish rising in fridge after 1 hour at room temp, use cold starter straight from the fridge, prechill mixing bowl in freezer, (no ice box) keep dough in countertop oven with ice block in between stretch and fold and lamination, bulk ferment in fridge for 12-16 hours. Put proofed dough in freezer for 30 mins while preheating oven. - Becky
@@CulinaryExploration huge thanks Philip 🙏🙏🙏
@@BTs-he1lg thanks so much for your advice 🙏🙏🙏I will be trying your method
@@meowjing you are welcome.
𝓟Ř𝔬𝓂𝔬𝐒ϻ 💐