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.

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.

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

Great Tip Jack. I want my bursts burstier.

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!

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"?).

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.

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.

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!

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.

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....

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.!!

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.

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.

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

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

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?

Hi there Jack, I hope you are doing well! I have made an amazing discovery that will (should) get me back into sourdough bread. I have tried two methods of not making it stick-flouring my work surface, and plain ol’ water, neither if which have worked. So oiling my surface seems to be the best method for me! I thought of you and it made me smile because of all the advice you’d just say in your videos! Thanks for your hard work, sharing your frustrations, and showing us how to make lovely breads at our homes. Bless you, sir!

Nice one Jack, very good advice and once they get the world peace and global warming sorted out, they need to get "Smell-O-Vision" sorted; as there is no better smell in the world than the fresh baking bread smell in a kitchen. Keep up the great work buddy and have fun this festive season, Joe

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

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. 👍

The old peace of dough is kind of like sourdough. So it makes sense only it’s simpeler. Ppl have done this for thousands of years all around the world, not only for bread, but for all yeast containing recipes. It’s a good tip, even if there’s nothing new about it.

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 🎉

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

Thanks!

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

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

Excelent advice, as always. Thank you.

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

I am trying this trick this coming weekend. Will prepare a dough and keep a portion of it aside in the fridge to use after one week. And repeat. Will post my findings here.

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

I do similar think every time with my sourdough. I have a non fed walnut size in my fridge. Every 7 to 10 days feed it the previous day or two (no scrap). During kneading i add to water a little yeast (not in sourdough). Then by scraping the sourdough container I make the new sourdough walnut taking care not to contaminate with yeast.

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

Brilliant! I have been too squeamish to make my own sourdough. This idea gives me a way into the concept, along with my need for only half a loaf at a time! I will be making my regular full 500g / 300g mix and saving half in the fridge. I'll make the follow-up loaf 50%50% and repeat. Over time, I expect to get the wonderful experiences you foretell! Thanks for the idea, Jack 👌

That’s a good idea

Thank you! Always given us yummy nugget!

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!💜

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

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

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

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

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

Wow so helpful as always 😊

Wow !!!!! Thank you so much !

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

That's a neat trick. 😊

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

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

Good one. Thanks Jack.

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!

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

You are the best. What a great idea!

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

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

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

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

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

You are the bread professor ❤

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

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

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

kek--there's no way you could ever predict the questions I have in my mind...I'm just saying. Thanks for the great tip and the great video! Cheers.

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.

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

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!!

What a fabulous method Jack. Thank you for sharing 😊

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

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 💛

Love it! Absolutely brilliant, thanks Jack

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

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.

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

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

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

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

Brilliant!

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

Great video! Makes me want to make rolls!

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

Interesting discovery that you have shared. Thanks ever so!

as always amazing Jack x

Wonderful tip Jack. Be well.

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.

Loved this video.

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

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

Brilliant!!! Thank you 😊

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

Burstier! Love it! Thanks, Jack!

Excellent!

Pure genius

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.

Just ordered your book.

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.

The amazing gems in the comments! So wonderful!!

Hate to confess it...but i cut my bread and eat it when warm