You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

Fabulous video with great information. I am new to sourdough bread. Don't enjoy supermarket bread anymore. Going to start my culture this week, wish me luck. Thank you for the free book. Have liked and subscribed 😊

While social media does polarize people, I think educational or instructional videos like this one do not polarize and are probably not pushed by the algorithm precisely for that reason. At least I think it really isn't polarizing. Thanks for posting this - the bread looks yummy and I really don't want to use the oven in the summer.

You are my true hero, the whole channel gives me so much informations and knowledge to transform hobby into my job in next months - people are complaining about the taste of bread I'm giving them, that I really wonder if it is not my nearly future to make money from it and run a bakery. Thank you very much for what you're doing, appreciate it! 🙏

Love this! I made a discard version the other day. Only took about 45 minutes in prep time. I learned all about sourdough from watching your channel ♥️ Thanks for sharing your amazing recipes and tips!

Can´t wait to try this as using the oven in the summer heat is a problem.

That's true since I learned about sourdough making, I never buy yeast anymore, and also the bread comes out more flavorful rather than using commercial yeast ✌️

if you're going to make bannocks (thick flat bread) you need to be flipping it every 15-30 seconds, at least initially, this seals the surface and stops the puffing up

Love it, and the rant about algorithms halfway through!

Figured I make this video as a really quick introduction to whomever is interested in sourdough. Finally a link I can share to my friends who are just getting started. I linked some more videos with details in the description in case you want to dive deeper.

This is amazing timing. I've been looking for flat bread recipes for the last couple of days and now this popps up. Amazing, will definitely try this.

Herzlichen Dank, Hendrik! Dein Buch habe ich mir heruntergeladen und ich liebe es, endlich nicht nur Rezepte, bei denen man nicht versteht, warum was funktioniert oder auch nicht. Und da ich mit einem IT'ler und Freizeit-Programmierer zusammen bin, finde ich den Ansatz sehr sympatisch. Und ich habe mir nun gleich mal Mehl gekauft ...😁

Instead of extracting a small piece of the dough to use for a fermentation meter if you just let your whole dough rise in a clear container you can mark the container and see if it's risen to the right amount. I use a clear fermentation container so it works out pretty well.

I use my G3Ferrari for this sometimes, great fluffy bread for filling. Just 3-4 Minutes.

Now you’ve REALLY simplified this! No excuses recipe!! Thanks!

This is the best video I've even seen

Mhhhhh... Sieht super aus. Werde ich mir merken und nachbacken! Grüsse aus der Schweiz

I am starting to make sour dough for a while now. Thank you for your technique so I can learn more.

this is what ive been looking for, as i dont have an oven!! thanx

Really it's super bread and well prepared and presented👍 God give you healthy life❤ stay blessed

The wurst jokes are the ones about sausages.

Awesome, different style. I will try it. Thank you.

Mmmmmm! Sourdough pan bread! You could have also NOT separated the dough, let it rise, and baked as a loaf, as well. (I know you know this- just posting it for the sake of others. 🙂 )

In my home province of Newfoundland and Labrador, Canada, extra bread dough was always left for making “toutons”. Salted pork fat is cut into small pieces and rendered out in a frying pan. These are called scrunchions. The bread dough is then fried in the fat and scrunchions and then served with dark molasses drizzled over them. This video has me wondering how this might be with sourdough… hmmm. 🤔

"Drugs are taxed, why isn't social media? Please reduce consumption every day to a minimum." -Bread Code 😂🤣😂🤣So true!!!! Better yet, just say no to social media! It's obviously not good for our minds.

That turned out great!! Was looking for this :) keep sharing please… I’m subscribed to your channel 🥰

Thank you!!!!!

Excellent

Hi, Hendrick. I've been binge watching all your videos, and now I'm thoroughly confused.🙃Is liquid starter better or is stiff starter better? I think I prefer a more yogurt flavor, and I'm trying to make 100% whole wheat sourdough. I very much enjoy your experiments, I'm just at a loss as to where you are now in your learning 😁

Please teach me the ratio of ingredients to make starter and the bread. That will be the real knowledge that I could gain from you.

Double thumbs up👍👍

This is great info. I have a question. When you remove some starter to make your dough, there is quite a bit of starter left in the jar. You then say to use the dough you extracted (for testing the rise) as the starter for your next dough. At this point, did you throw away what was left in the jar or are you adding that extracted piece to what's in the jar?

great video

Hey I love your site,I was reading your blog I am trying to access the "table that shows bulk fermentation times depending on your temperature" google sheet however it seems that the link is not working im wondering if it would be possible to share a link that would work as I am curious to see as a starting reference for my sourdough baking

Thank very much, so great

Hi , thank you for the video, I have a question, is it ok to replace the all purpose flour with bread flour, and is there any adjustments to the recipe for the replacement. Thank you again, I am a beginner and you have simplified the process for making sourdough bread for me , I am still trying to perfect it , however I have baked a loaf yesterday and I am very satisfied with the result 😊

after several attempts, i think i´ll call it a day!! firstly whatever i do i cant avoid making a flipping mess!! theres flour and bits of dough everywhere!! secondly no matter what you say a frying pan cant replicate an oven!! thirdly trying to find good quality flour has been an issue, i use strong flour, cuz thats what ive always used in the past when i had an oven. I noticed all purpose flour is 4 times the price of strong flour!!

Great video....very informative

3:09 oh hey that's me

I still buy yeast for baking other things. Less risk of overfermenting and the like. It's too bad this channel doesn't post more

instead of discarding can i add 50 g flour and water and in this way i have two containers with sourdough?

After my 1st effort, which was a mini disaster, it used not quite ready starter, so the bread didnt rise, but did taste good though. 2nd attempt, after cutting the dough inton 4, i baked them seperately, and of course the 4th loaf was the best!! i had one big issue, i found my dough to be very wet!!! i used 50% strong wholeweat+50%white strong flour. why was it very wet? too much water? i remember reading somewhere, that if youre using wholemeal flour, you should use more water, is this true?

Wait, if you use the sample as the next starter, isn't there now salt in your starter?

so if you add the sample as starter does that mean you don't use the flour water starter?

Use the sample as the starter for next dough and repeat? it’s that simple? How long does that small sample last for? omg

Hi dear Hendrick. Wonderful channel. Where can i download the book? I havent found that link ... hm ..... Thanx chris

I have a great video idea and request : 100 % whole wheat Neapolitan style pizza, one with dry yeast and one with sourdough (Even the sourdough must contain no other flour than whole wheat flour). Danke schön.

Hi I am new on your channel and it is great to hear about this, but I have a few concerns, 1) if I make a large batch of poolish for storage (fridge) can I just weight the part that I need for the recipe example 200g? 2) If I am going to be using poolish at least one time in a week, how I need to feed it? And finally 3) When I used it, I have to refill it just with same amount of water and flour that I use, or less than that? Do I need to put yeast on when I refill that part? Thank you so much for your help and advice, god bless you!

Hendrick, for a liquidy starter, what is the ratio of water to flour? Secondly, what do you do with the water that separates - stir it back into the starter or discard and use the starter that has multipled?

One last question; is there a recipe to make pretzels from discard? I googled it and really only found a couple. I’m not sure I trust these recipes. Thanks!

❤️❤️❤️

hello there, have been using your bread calculator going on 2 yrs now. you must have updated it again because I'm u able to open link. how can I get your new one? thank you mike from new jersey

Would adding some sugar feed the yeast and make it even fluffier?

Quick question to anyone: I created a (Rye) stiff starter, but it is rock hard. I ended up mashing it with a fork to break it up, but you can still feel small pieces. My stiff starter was 10g previous starter, 25g water, 50g of rye. Should the ratio be adjusted? I’m using bobs red mill with 4g of protein.

When you say "use dough sample as starter for your next dough", do you mean add it to the original starter you created? or standalone as its own starter? Thanks for the sample idea for determining fermentation that's useful.

Your puns are they wurst

I buy yeast because, to me personally, sour dough tastes disgusting. I'd rather bake a normal yeasted bread with all of its rich flavour.

This is not as easy as he says it is. This is niave.