Loved your enthusiasm !!! Very refreshing.

I wish gozney would bring joe cooking videos back. he is the best

Joe you ROCK!!

Named mine doughvid-19

great video just what i was looking fir!

this is great

Thanks

Kid: Mom I want a pet! Mom: We have a pet at home Pet at home:

First time I have seen your channel. Fantastic informative and very entertaining 👍

This is so complicated. I made my starter with just all purpose flour and filtered water. I never measured anything. I got an active starter in 5 days. I keep it in the fridge for up to 3 weeks without feeding it. I just feed it once one day before baking.

Nicely done, I am going to try it asap. One question... if you choose to bulk ferment in one stage, without dividing the balls to rebulk for the additional 4-6 hours os there any difference in the total hours before ct 12-24h?

FYI. Day 1: 0:38 Day 2: 1:53 Day 3: 3:17 Day 4: 4:18 Day 5: 5:16 Day 6: 6:00 Day 7: 6:52

I love Joe Boiling. A lot. Don’t tell my wife.

How do you maintain it if you decide to refrigerate it? I've just hit day 7 and looking good but want to make sure I don't kill it

Is this consistent 225g-ish sourdough starter volume typical, or do people often add more flour and water? For example, would someone want to add 200g water and flour to 50g starter once it’s ready to go? Some recipes call for 200g of starter for bread mixes so you’d be scraping the bottom of the starter barrel with these typical volumes!

So we only take 70 grams each day? that's the part i'm confused about. Do we not just keep adding to the same initial batch? Do we discard the rest?

Can you use other types of flour?

On day 3, my starter started smelling like cheese. Day 4 it got worse, day 5 it got even worse. Now I’m looking to restart. Is this smell normal, and if not how do i fix it? I’ve seen people online say it should have a smell, but cheese is never a good one.

Hi, Was that wholemeal rye flour? On on closeups I think I can see wheat.

where did you get that container

Great video! FYI: your link to recipe is not working!

It is posible to use fresh yeast ?

what fo we do for the remaining starter amt ??

When are we going to be able to get a Gozney Apron? by the way, Love the videos!

Is it okay to use all purpose flour?

What do I do with the remainder of the starter on each day? Discard it?

Kindly quote me how much should i use to use it in bread and shall I maintain it as usual. ? Thx

I love those jars: where did you get them?

Great here's starter. I want to bake sourdough bread, tell me how to do that in the Dome.

the link for instructions is broken

Hi there. Substitute for rye flour plz. Cz I can’t get my hands on rye flour. Thx

what is ty flour? can i use all purpose flour only or bread flour only?

What size is the Weck jar?

My starter was very robust on day 4, climbed out of the bottle as well. But on day 5 morning it looks dead, with no bubbles. Should I discard or continuing?

Apologies for the slightly off-topic comment, if I use dried yeast instead of fresh yeast for the dough recipe will this make any difference to the quality of the dough? It's very difficult to find fresh standard yeast at the minute.

I found an excellent pizza dough at a bakery, and I'd like to use that dough to begin a starter so I won't need to drive the 20 miles weekly to buy theirs. Could I just use 100g of that dough in place of the rye flour and carry on, knowing there's extra water in that dough? thanks

Who needs facetiousness when trying to learn something!

why didnt the starter at day 7 float in the water? I dont understand this process...

Hi , after you have conquer the challenge and made your sourdough starter , then to user it on your day to day pizza dough making is there a percentage to use of how much of the starter to put it in? So basically how to calculate how much starter to be used ? For a 1000k of flour let’s say, or a formula to be used ? Thanks

Give this guy a raise, or maybe a Ferarri

Is there any time duration that how long the sour dough sarter can be use?????

Damn, is all this work worth it over regular dough?

What do u do with left over starter from day 2 to 6?

So by the end of this you have 20 or so used up jars with garbage starter?

And what we gonna do with the starter we not use to feed everyday? Do we throw it away?

Mine double rises but doesn’t float? What is wrong here ??

Tryna start the process with 100% organic ananas juice and rye,plus keep very small quantities of starter.

If you only reserve 70g for the next day, do u toss out the rest?

What jar is that?

Hey, i started to do the sourdoug two days ago, in the first day it doubled the size, and after the first feed the starter raised the size of the jar, and touched the lid( I use the same jar like in the video), i respected all the quantites, and the temperature for the watter. The problem is that my sourdough decresed his volume, it is almost 1-2 cm over the elastic band. In 7 hours i have to feed it for the second time( day 3). Did I do something wrong? Should i do something else?

Does it matter if you use light or dark rye? Which one do you recommend?

What should I do with the rest of the starters after taking the 40gm?

Can I use Whole-wheat flour instead of Rye Flour for this starter?. Thank You!.

What I might be missing here... you are building that started from the original starter... how are you tending to that initial one and how is it being stored... also is the wholemeal rye flour? How many glass containers are you using for this process are you going between 3 containers or more?

Can you use any bread flour or does it have to be rye?

wild yeast you say, nice

😳

What do you name your sourdough starter? Mine is called "Ferdinand" 🙂

Why use rye flour in the starter?

im naming my Covid or maybe N95

What did you do with all the other starters. Wondering what you do with all the extra shit? You threw it all away? Just explain it

Joe Boiling do you have a KZfaq channel or Insta account?

Just use 5cm of cheap electric tape with 1cm folded over. It will stick and re-stick basically forever and doesn't leave glue on the glass. A lot less hassle than those bands.

Why not just make 70gs of starter on day one so you're not binning so much on day 2

Awful lot of hoops to jump through - day after day after day. Might be easier to just get some, pre-made, at the store.

This starter doesn’t really care for this chef, which impedes his progress.

Sourdough pizza ???????

You got a hide having a KZfaq Chanel when yo can’t even fulfil your oven orders

Why the fuck do people use tap water? NYC pizzaolos proud of that ingredient like its grass fed or some shit

A lot of hassle to make a pizza

Too complicated and unnecessary steps. And what did you do with all the other starters ?

boring and tooo much stuff

Can I cut this in half for a smaller jar? In other words, retain less starter and feed it less daily?