Perfect routine description!!! 30min on video title 😂😂😂

Thank you 🙏

Thank you, it's very helpful after watching the video 😊

thank you💐

I wish I were like you. Thank you

But does such a tiny amount of sourdough starter impart very much flavour into a loaf 🤔?

@@JVSwailesBoudicca It's all about how long you ferment the dough. Like a good stew, it's always better the next day. Letting your dough cold ferment for 12 to 16 hours, of even 24 to 36 hours. Will allow the sourdough to increase in flavour. The less sourdough starter you use the better. More sourdough means quicker fermentation, which doesn't allow enough time to develop the flavour you want.

@@paulwarren6062 Wow, that is a really good tip you have given me re "less starter - longer cold ferment" ...it makes perfect sense now ! Trouble is, my fridge is too small to accommodate more than one loaf & I do like to make at least two. I think that I will have to wait until the cooler/colder months (UK) so that I can put them outside the house ! Many thank for your excellent advice

@@paulwarren6062 And, yet, this recipe calls for 25% starter and most ratios call for 20% starter so this seems like it's a high-starter-ratio recipe.

@@JVSwailesBoudicca do you consider 100g "such a tiny amount of sourdough starter?"

It’s really dead easy once you get into it. The hands on time is really little

same here exactly! Played with sourdough for 6 months, gave up because of the jars of “discards” and black-water-starters, such a mess. As soon as I saw this video I started a sourdough starter again and YES it works!! No more mess! Went to Jack’s channel to pay him respects too.

Same. His site is also bookmarked now. Thank you!

Jars of discards? It shows you aren't thinking with what you have at hand just follow blindly tutorials. Use the starter and add to pizza, pancakes or make a single thick pancake with herbs, spring onion and olive oil, etc. It is a dough!

@@pavel9652 good suggestions, but we'd all be HUGE in size if we ate this much "bread" products. Plus, his way is easier

People made such a big deal about it during COVID but it's really simple. Remember, people have been making bread for over ten thousand years, long before everything could be optimized to the fraction of a percent.

It's pretty much been proven over the last four years that while the measurements are fairly critical (within about 5 grams), everything else is flexible as long as you adhere to the fundamentals. It's just bread.

I'm a physician and leave home by 8 AM, returning at 8 PM. Never made sourdough bread in my life. Incorporated this routine which seems flexible to me except the 6 hr bill fermentation which I extended to a little over 12h (left the dough fermenting at 8 AM and picked it back up around 8 30/ 9 PM. Preshaped and final shaped, place in fridge and bake in AM. This is my second bread and I'm sharing a picture of the outcome. I shared this video with everyone I know who bakes. It's infallible.

@@carlostejedamd I'm scared to ask where you get your...yeast.

@@silvermediastudio lol... I use sourdough starter... The yeast you're thinking of goes to the lab, lol.

@@carlostejedamd, could you please, to give me your recipe for bread? I have the same work schedule like you. I cannot fit in 6 hours recipe and din’t know how much starter do I need for my bread. Thanks in advance!

That's great news! I'm really pleased you are happy with the result. I really appreciate that you took the time to let everyone know how you got on. Happy sourdough baking :)

Yeah this was 700% better than my lat 25 loaflvws over the past year 😂

Cheers Ron :)

Awesome!!!! Thank you

hahahahaha...

🤣🤣

Hi Paul, should work well for you, let me know how you get on

Cheers Kusunoky, much appreciated :)

You know there are recipes you can just bake in a form, with high hydrations completly without stretching and folding. My go to is a recipe with buttermilk and potatoe that i just bake in a bread form. You dont get this open crump then tough, the bread is more dense and heavyer then, but i like it.

Hi I have a question? Do you bake on a baking stone like he does or a Dutch oven? I’m wondering if I can use a pizza stone and place my loaf on parchment paper and cover with a pot the way he does? Thank you for your help.

I use a Lodge combo cooker but a Dutch Oven would work as well.

Thank you for your quick response. I use a Dutch oven but I would like to try a baking stone like him but wonder if a pizza stone would work. I do always pour some water in the Dutch oven right before covering and I believe it gives my bread a nice rise also.

So envious with ur success on achieving high ears. So far my sourdough always has tiny/no ear. And the crumb is always sticky when I cut it. Can anyone tell me what should I do? 😢

Really pleased it was helpful Jasmine, happy baking!

Love that you only do it once a week. How well does it store? Or how do you soften the bread after a couple of days?

You're welcome Katerina, let me know how you get on :)

There are lots of ways to use up sourdough starter rather than throwing it out. Pancakes or flatbread are my favourites! 😁

I don't understand why people discard excess starter. It is flour, water, and yeast, all of which are ingredients in the recipe. I use what I don't need for my next batch in my recipe knowing it is equal parts flour and water. I adjust the flour and water in the recipe to accommodate the amounts in the starter. The additional yeast doesn't hurt the bread; in fact it spikes the dough and cuts down the fermentation time. I haven't tried the method demonstrated here but I will do it. Might have to fuss with it a bit because I prefer 100% whole wheat.

I'm pleased you had a good result Martin and thanks for the feedback, appreciated

> simpler sometimes really IS better! Simpler means less to go wrong, simple is good 🙂 The only tip I would add is to put a small amount of the dough into a small jar (I use a spice jar) & mark the level with a rubber band. Keep it alongside the main dough during bulk fermentation - it makes it much easier to judge when it's risen by 75%.

Exactly for centuries the baking of this bread didn't include fancy techniques or equipment

how? totally left out how he even made the "premade stuff in the bottle"

@@Freshprankstv1 The answer to that is literally in the beginning of the video

@@harmen1832 you’re right “here’s my starter from my last video” Very in detail. Gotta watch the previous video. No biggie

@@Freshprankstv1 he explains its the residu from the previous sour dough. He then shows you how he makes the starter again and says he does it every day at the same time with the same ingredients.

You're welcome, really pleased the video was helpful. Enjoy your sourdough journey :)

Awesome Janie!

Cheers Cachi :) - hope you had a great Christmas break

Cheers Miriam, let me know how you get on :)

@@CulinaryExploration I was rushed and created a sourdough brick. We are using it as a door stop 🤣. I'm going to try again today!

You're welcome. I'm pleased you enjoyed the method, greetings to Singapore :)

Hello, fellow Singapore resident =).

Thank you 👍

Awesome, great job. Home baked tastes better too ;)

Love the "appearing to have one's s88t together". For the first part of my career, I worked in several kitchens in London and scheduling was everything. You would bomb without it, it wasn't an option. It's naturally woven into my fabric now, I don't even think about it. Cheers for the feedback :)

@@CulinaryExploration Hi I was wondering if you could help me please. Something has gone wrong on the first two attempts of this recipe. I follow your recipe exactly as described but my dough at the end doesn't seem to have the strength of yours. Once it comes out the banneton whilst it has some strength looses some of its shape spreading a little (not too much) and is slightly slouchy. Yours seems firm and even cutting it with a blade is easy where as mine cutting it is hard as the dough seems sticky (seems more wet then yours) and has elasticity and when trying to cut it it's difficult as the whole dough moves around with the blade and the cut kind of gets healed /filled by the dough. I am using strong bread flour with around the same protein content. Waitrose strong organic white bread flour with around 13g protein per 100g. My starter also almost doubles and is foamy before using it. I used the exact same quantity of flours /water as you prescribe. I also let the bulk rise to around double (also has a few bubbles on the surface by this point) before putting it in the fridge in the banneton. My dough seems more wet I would say and harder to control. Doesn't have the firmness of yours or the stiffness (as noted when I try to cut it - self heals, and the fact it doesn't hold its shape as well). The bread whilst nice, doesn't have anywhere near the height of yours or shape( flattens out slightly) What could be wrong could you please help. Maybe I should try less water to make it firmer? Not sure what to do? Thank you in advance.

I seem to be experiencing the same problems. Right from the get go mine appears more “ wet”…

@@lisanncornelis4663 I have a feeling we may need to adjust our recipe to have slightly less water. Although the protein content maybe they same for our flour as his, there is no doubt small variations. I will adjust the next time using 10g less water.

@@hasan1980hb I just did 50 ml less….waaaay too little,I think. One, for the journal, I think lol Won’t know until tomorrow. Will you let me know how it “ baked out”? Thanks, in advance

Awesome!

Awesome, thanks Ruth :)

I'm happy to incorporate more stretch and folds if I'm at home. It's amazing how forgiving sourdough can be. It's actually an easy bread to fit into a daily schedule. I think the planning is probably the trickiest bit, it takes little experimenting :D

Could you detail that a bit? I'm interested in making bread every 2 or 3 days, everyday is a bit much. Like do you put the starter in the fridge for example?

@@helianthe3457 process is the same as is depicted in the vid. The difference is that you leave the jar with scraps in the fridge until the night before you want to start prepping your dough. So it's exactly the same: - Evening day 1: feed your scraps that you've kept in the fridge. - Day 2: do your usual dough with the starter that was peaking in the morning, remember to shove your pot of scraps in the fridge after using your starter. - Day 3: bake the dough that you've proofed overnight in the fridge Alternatively: just place your starter in the fridge an hour or so before peak. You can use it straight from the fridge for a couple of days with no noticeable loss of leavening. I hope that helps. feel free to let me know if you've got more questions :)

@@Lizard008 you should make a video😅❤

Hi Petra, I'm pleased the video was helpful and that you and your family enjoyed the bread! Weighing helps a lot with consistency :)

@@CulinaryExploration thank you! Also quick question, do I need to cover it in the oven? If I want to try a oval shaped loaf I don’t have a pan I could use to cover it…🙏

@@petrawhitmore4751 You don't need to cover it but you will need to create a little steam by using a pan of water in the bottom of the oven or misting with a water spray. Covering the dough is a fairly safe bet to get the best spring I guess. Try it and see how you get on!

Hi there! If you'll be more precise with measuring, especially with small loafes, you'll surely have more success.

Awesome! There’s nothing weird with being happy when you get sourdough right lol. It’s a great feeling. Well done with making the alterations. Tweaking the formula is a big part of getting the process right! 👍

Just have to say...Thank you for this recipe and helping me not to feel so bad about that EXTRA starter I had to get rid of. It's like I grew to love the starter I nurture! LOL So hard to just toss it! @@CulinaryExploration

I bake about every other week and use the scraping method

Awesome Jenetta, I'm pleased the recipe was helpful :)

That's a fantastic story, thanks for sharing :)

I do the same , I have time to tend to it all day..a few mins to prep then a few mins to do the turns once the dough is out..

Same here. Bread maker. I make full use of the delay timer. Have my process down now.

I have that same question, I guess that would help

Hey Inma, I still use the no knead recipe a lot. This recipe gives a bit more of an organised crumb. I'll be interested to know what you think. Sometimes I add wholemeal flour, I love the flavour too. I enjoy baking with the challenger pan and the stone / pot combo. It depends what I'm going to be baking on that day. Cheers Inma, good to hear from you :)

Hey Space. I appreciate your feedback, cheers. The bake works well with no ice or spray, I'm pleased with the result. I don't have lots of spare time in the day so the process is forced to be as simple as possible. During the Autumn and Winter the temperature is around 16-18c in my kitchen. Summer is a different story, Greece gets hot. The kitchen is the only room without A/C as it's quite small. The temp can hit 36c (although 32c is normal in my kitchen) at the peak of summer so things ferment quickly! I tend to use a large cool box with ice blocks or a second fridge to slow things down. Let me know how you get on with the process.

The big pan which he uses to cover the dough in the bake replaces ice or water spray. The humidity inside is the same as with spraying, but all time long while it is covered.

@@AlexanderPoznanski Dutch oven or pan, he/we (many at least) still use ice cubes or spray the inside of a hot cooking container to facilitate oven spring. Look at CE's earlier videos and you'll see him do it too. What's more interesting is the reduced cooking temperature, I'm of the mind that has more to do with not needing a spritz or ice cubes.

@@CulinaryExploration Phil, lower cooking temp is a winner. So glad to be rid of 240-50 deg dogma and burnt bottoms.

I would pop it in the fridge. As the jar is pretty much empty it wouldn't take long to come back up to room temperature. Hope this helps, Phil

Hey Dewy Noodle, the scrapings will keep fine in the fridge. I've got a video coming out today on maintaining the starter. Hope it answers your questions :)

@@CulinaryExploration Cool thx. I torture my starters sometimes😬 but I like the 2.5x rise test. 👍

LOL - Cheers Elena, let me know how you get on tomorrow :)

Walmart, spray bottles for $1.99 or less. And several different sizes.

Not if you read all the words.

A KZfaq video with a misleading title? Get outta here

10000%

@@mischatf 🤣🤣🤣🤣🤣

A LOT misleading.

Pleased you found the video useful :)

Hope you enjoy the process :)

Awesome Francis, let me know how you get on!

I'm really pleased you are enjoying your baking Ron. Merry Christmas to you buddy :)