NEW THINGS are on their way and in the meantime... Grab your popcorn and buckle up because these next 65 minutes will feel like 165 X-D

Lovely to see them again and some good reminders of things easily forgotten when you get into your own routine. Many thanks Jack.

What a fun video….so many of these tips I’ve used so much and shared with so many….thanks for the memories…

Oh my God I just became crazy making bread we are really good at explaining and showing everything. Thank you Can’t afford for doing your club. Thank you for doing the classes that we can see.

It’s been lovely watching all these older clips Jack, it’s always good to be reminded of stuff you may have forgotten. Also, I just enjoy watching them! Thank you Jack! Kind regards to you and your family. 😊

Thank you Jack! This was a fun recap! Had a good chuckle at the outtakes too.☺️ Blessings always! 💜

I have been using your sourdough technique for several years, I keep my bread in unbleached wax paper which I finds does a great job for me. Thank you for all the great tips

awesome to see you again, and I enjoyed your tips again

Always good to update on a few tips. Btw enjoying The Homebaker’s Club!

Great marathon! I use your technique for sourdough bread baking and it always works but I never thought about checking water temperature. Thank you so much for the tip. All the best to you and your family!

Love your videos 😃 hope you do more soon. Thank you!!!!

The thing about room temp Jack is if you don't have time to make it until a little bit later on, and you have a very cold kitchen like mine, you would have to be up very late waiting for that dough to rise. I'm afraid I always move it to a warmer place. Luckily it has always been ok.

I'm less than 10 loaves in to my bread/sourdough journey (we actually like it really sour out here on the West Coast USA). I love love your tips, My biggest problem is oven spring (and not getting much). I love your temperature comments, and you say it's okay to be cooler, but what about warmer? We have summer here, and my house is almost never 23 degrees or lower. I have my air conditioning set to 24-25. It's cooler in the morning, much warmer in the afternoon/evening. Should I not worry about it being 25.5c just the same as not worrying about it being very cool inside? Dough rises very quickly in the summer on my counter and almost not at all ini the fridge.... Here for the journey (and amazing bread!)💙from Oregon

I'm not sure what's happened, but I've become fascinated with bread baking and pasta making. I have an unfinished birch board for rolling pasta and/ or pastry. Would it be ok to use this for kneading bread? I DO NOT use any kind of wet cloth to clean it so I'm not sure about kneading bread without flour because of that. What are your thoughts? Also, I'm in the states, in the deep south, and was a little skeptical about using room temp water but I followed your recipe to the letter and I've never baked a prettier, more fluffy, absolutely perfect loaf of bread. You've made me a true believer! Thanks for openings my eyes to the fact that bread baking doesn't have to be much of an involved science other than a little math. Lol It's very easy and, as you well know, quite satisfying.

Question; In making sourdough bread , when I take it out of the fridge after the final proofing , which I usually leave it in the fridge for 24 to 48 hours , should I immediately put it in the oven or let it come to room temp a little before baking?

Jack why did you take the recipes away? Being in the USA I can’t afford your bread club. Please bring them back. Could you do a video on French bread? I would really appreciate it.

I am curious about how your view of your Ankarsrum is now a year down the line? Would love to see a few videos of you using it, for us with issues of using our hands too much.

Hi Jack. When baking sour dough bread, do you turn your convection fan off or on. You never really say, except that you have a convection oven. Thanks!🇨🇦

What is the temp of your kitchen ?

Sometimes my bread will contain large holes in it. By large, I mean it can be 1 inch all through the loaf. It often occurs when it is raining. How can I prevent this.

KZfaq stopped showing me this guys videos. I forgot he existed. Wtf KZfaq

🥇😍🍞🥖🥐🥯

You’re too cute !!!

I know why you did this, you haven't had any content on YT for over a month and you needed something to post. I don't know why NO ONE is saying anything. Did you abandon this channel for the paid baker's club (which is just static / non-interactive videos behind a paywall) I would think a better way to do this would be in putting new content up here, even if it's just reading/answering Q&A. I signed up, I bought the book, I've purchased things, I've seen all the vids, I've been a fan. I just miss seeing new stuff here. Show us the vid where you said you'd be posting new stuff here every Thursday (If I remember correctly). Chainbaker is a pretty great channel, but he's no Jack Sturgess...no one else is...