I’ve named my glob of preferment Jack. He lives in the refrigerator next to Tina, my sourdough starter, and we’re all very happy together.

I don't think there is anyone out there who can make bread making sound so exciting and rewarding. Delightful always.

33 years as an artesanal baker and every word he said was truth.

'Bake with Jack' is my go-to bread guy, like 'Vito Iacapelli' in my go-to pizza guy. Thank you Jack.

This method also works for sourdough and it’s amazing. I started doing this a few weeks ago and it produces an incredible flavour. I have left the old dough for up to a week in the fridge and it developed this amazing fruity aroma. Everyone should try this at least once.

Thanks goes both ways. Thank you for being here.

Great Tip Jack. I want my bursts burstier.

In Italian we call that piece of dough you reserve to use in the next batch "pasta di riporto" (a translation could be "carryover dough"?).

You'll never fall short of communicating your passion for baking. How refreshing. Positively a recharge of my bread battery with Christmas coming, I really want to impress with my dinner rolls this year. Be blessed!

Hello Jack! 👋 Can you do a video on how to make dough and freeze it then thaw and bake it off later, whether it is a loaf or some rolls? Thanks for all you do!

Thank you! Always given us yummy nugget!

I’m going to try this today. Thank you!

Wow so helpful as always 😊

awesome how to and info as usual , Thank You, Jack

I love your cookbook! Thank you for all the great tips! I like the EASY ones best!

Thank YOU! I love your book and will try this tip next time I’m baking rolls.

Excelent advice, as always. Thank you.

Good one. Thanks Jack.

Wow !!!!! Thank you so much !

Another winner Jack I'll be doing this from now on! Thanks so much once again!

I learn soooo much from you Jack, I could cry with joy!!! I am DEFINITELY doing this next week.

Such a simple trick for better bread! Thanks, Jack! Happy Holidays to your and your family!

Love it! Absolutely brilliant, thanks Jack

This is a brilliant piece of advice,thank you so much...

This is genius! Will be trying with my next batch!😍

You are the best. What a great idea!

I just cannot believe the way you always teach us something so simple yet productive and new🙏❤️

Great, will do it and I'm sure it will be great. Thanks Jack.

Classic! Thanks for sharing this idea. No way I'm not going to do this from now on!

I will absolutely do this, beginning today! It makes so much sense! Thank you!

Amazing! Thank you, Jack. I t is always a joy to learn from you.

Thank you 🙏🏻 Jack, great video with sound advice as always 👌🏻 Love the ‘pinch back’ or ‘old dough’ trick for awesome bread 🍞 ❤

This is gold i really need to try. I don’t do bread regularly, probably just once in two or three weeks so I’m glad I’m still part of the club :D thank you so much

Thanks Jack. As always your wealth of knowledge is amazing. I will definitely be doing this from now on. I so love your fabulous videos. They make my week. Cheers to you and your family.

What a fabulous method Jack. Thank you for sharing 😊

This is a great idea, Jack. Thank you as always for giving us some more understanding of the wonderful world of bread making. It never ceases to bring joy. I hope you have a lovely Christmas and I wish you a great 2023 🎉

You truly are a fount of knowledge young man! Cheers and Merry Christmas to you and yours Jack!

Brilliant! I will be doing this immediately! Merry Christmas if you celebrate it, and best of the new year to you!

My father from Norway described something like this. His grandmother kept some of the dough and made the next loaf using it. He’s long gone and I wish I’d asked more questions. When I started making sourdough regularly I thought it must have been a version of that. Back on the small farms 100 years ago I don’t suppose they had access to yeast. They also kept milk in the cellar in a barrel (?) and it would become sour and his grandparents preferred sour milk and a special type of sour cream called ‘Romme’. The cellars were always cool of course. As young man he also learnt how to make different types of cheese. I will try this technique with my next yeast bread.

Another mind blowing tip. Jack I believe your box of tricks is bottomless. Thanks so much Jack…love this idea!

I've got to start doing this again with my baguettes!!!

Loved this video.

Thank you Jack, I bake pita, loaf bread, baguettes, hoagies, and french bread. I saw in the comments that this good to do with biscuits and I make those too, so I will definitely try it. I adore you 💛

It’s dinner bun season, so definitely going to give this a try and see how it turns out!☺️

Thank you for the video and the keeping of the old dough tips also.

You are so helpful and fun to watch. Making bread in Kansas has never been better.

I'll definitely be trying this, and in fact I'll do it today so we can have fresh tasty buns tomorrow!

Hey Jack I thought you'd like to know I'm making a bunch of your kilo sourdough bloomers that YOU taught me how to make and giving them out as stocking stuffers. Your knowledge and labors are not just enriching my home but are blossoming out to my friends and family. You're a joy to watch on KZfaq and learn from. Happy Christmas, mate. Cheers.

Cool tip Jack, much appreciated. This reminds me of using a sourdough starter in making bread.

Thank you for this info. Well, all of your videos really. They have helped me so much. Just pre-ordered 'THE' book and I'm really looking forward to it. Thank you again for your hard work.

Great ideas, Jack. Thank you for explaining the process. It means a lot coming from a Bread baker. 🍞

Thank you Jack! I will try this tip. I have been tinkering with my sweet, buttery, dinner roll recipe, and baking sourdough sandwich loaves.

Interesting discovery that you have shared. Thanks ever so!

Wonderful tip Jack. Be well.

Thank you, Jack! Regards from Mexico. I will try this soon.

I come from the southern US. My grandmother and aunts all made (American) biscuits (flour, salt, baking powder, and a small amount of sugar, fat cut in, buttermilk or regular milk to make a soft dough, lightly handled, rolled and cut, hot oven) every morning, and they carried forward a piece from every batch. Amazing biscuits. This truly works!! I never thought to try it with bread but of course I will now!

Jack, your these rolls are BEAUTIFUL in so many ways ! To savour them in more ways than just taste MUST make a better person and therefore a better humanity ! Thank you.

I bake a lot and love to make a preferment and NEVER thought of doing this. This is a game changer!

Excellent!

The amazing gems in the comments! So wonderful!!

Thanks!

great idea Jack, I sometimes add sourdough starter to my dough to add flavour if i have some spare.

Brilliant!

Burstier! Love it! Thanks, Jack!

An excellent tip and I’ll start with my next loaf, although I’ll make a larger dough and end up with my usual sized loaf plus the portion to keep back.

Absolutely so much fun to watch. I learn more each time. Thank you. BTW, I had done this several months ago, put the extra in the freezer and forgot about it. Saw no freezer burn, so I let it defrost in the fridge for a couple of days. Awesome.!!

You are the bread professor ❤

I'm baking our bread literally since decades with very varying recipes, but never heard of this method before. It will be applied from today on - thank you very much!

I've been doing this ever since I watched your video on preferments, and I love it. I even tried using my old dough like a starter once and let the whole dough puff up in the fridge overnight. It was amazing! Your videos always deliver.

Always looking for an idea on how to get more flavour in bread. Thanks!

That's a neat trick. 😊

Great video! Makes me want to make rolls!

Brilliant!!! Thank you 😊

You're amazin' you're inspirashinul you're my guy! I learned everything i know (so far) from you. I now put out (semi?) brioche burger buns, quesadillas and wraps, pizza doughs all thanks to you my friend. The one takeaway ive learned through my dough making journey is that its all about trust. The process lends itself to a wild array of emotions, ups and downs. But if you're patient and trust the teachings then you can create amazing food. Knowledge of breadmaking has made me a better human. And thats thanks to you Jack

as always amazing Jack x

Amazing. I'll give it a try since I bake bread every 4 days .

Sweet, 😊I'm making rolls right now!

I have some baguette -single loafs - in the freezer right now. I'm going to weigh one and cut it into something around 100 gram pieces and use this when I make baguettes next week - I can;t wait to try this! Thanks

Wonderful.

Just ordered your book.

Just coming back to you Jack to say that this method is truly amazing. I've saved my piece of dough twice now and yesterday's batch of bread with the second saving has been amazing. Firstly, I noticed that each proving seemed just that bit quicker and then when I was slicing the loaves ready for the freezer I commented to my husband that the slices not only had a better texture and looked lighter but they actually felt lighter. I came back to this video to check what you said and yes, there is a big difference in texture and flavour. Definitely my "go to" method from now on. I've just popped my "extra piece" in the freezer as I made a big batch this time and there's only two of us, so it will be more than a week before I bake again. Thank you for all your tips and advice and for just being you.

Another really lovely video. Definitely have to begin to put aside about 75- 100 g of the dough.

Another great idea from you! Thank you. I have dough in the fridge slow fermenting for tomorrow. I will give this a try with it. Have you ever done a video on Tangzong or Yudane bread? I've made these three times over the past month and they rock. I'd love to hear your thoughts/take on this method.

That’s a good idea

Thank you 😊

What an excellent idea! I've done this with my spaghetti sauce and chili by putting some in a container in the freezer until the next batch. I never thought to do this with my sourdough bread but will do this moving forward. Thank you for this valuable tip!!

I rarely like n sub, but this guy got me on the first vid. Cheerio!

Great video, Jack. I usually make sourdough breads, but I want to try some yeast rolls and use your “mother dough” method. Thanks.

Pure genius

Super. It is exactly what we do in my familly since several generations. Thank you. The only difference it's that we take one part each time before adding the salt. But i will try your way.

Thanks Jack, I’m going to give this a go with the “no knead” bread rolls I’ve been making recently. I love the simplicity of just giving the ingredients a quick stir then leaving them until the next day to ball up and make rolls. 👍

Will try that :) may need to freeze the dough as I bake about once every 2 weeks

Thank you Jack! I'd heard a story from old times where they just set the dough off to the side. Maybe they made bread everyday or their kitchen was cool.🤷‍♀️ Anyway, thank you for the clarity. 🙂 Blessings always!💜

Just popped in while I wait for the first rise of my loaf... Decided to give it a try, so now have 80g from an 800g loaf in a tub in the fridge !! Will find out next week....

Jack…. I have been watching your videos for a couple of years now…… always interesting AND entertaining…….. keep the ‘youf’ ! 😅

I tried this. The first time I added carryover dough to my recipe, the puff was unbelievably quick and huge! It never did that again. The process became an exercise with no discernible benefit.

Why didn’t I think of this?! So good

Great content as always Jack! Just got your book, love it. Question: does the size of the container for the refrigerated dough matter? Does it need the air space? Thanks!

Thank you!!

If you’re using old dough as a preferment why do you need to use yeast in the new dough? Can’t the old dough rise the bread all by itself? Or will it take longer than you want to wait?