Thank you great video, I’m going to make it,as wheat flour is a proven foe me, I like that you fed your starter with spelt. Bless you 🙏💝🇨🇦

Been trying this but it’s not getting spongy. It rises a little but doesn’t double and bubble up like everyone else’s I see and doesn’t drop either

Refund specifics and anticipated actions: let's get into the nitty-gritty

Thank you so much!

Can cold dough be placed in the pre-heated clay baker without fear of thermal shock?

What if our oven isn't part of the stove like this? Our microwave is above the stove, but the oven is in the wall, no way to prop it up like this.

Beautiful

My new Mockmill is arriving in 2 days looking forward to grinding Buckwheat, which is the best gluten free flour to make bread and tortillas thanks for the video

Bro was a decade ahead of his time

Quick question. Did you use the cold, unfed sourdough starter to make sure the flavor of the dough is more mellow as opposed to acidic? I made a focaccia with my starter (24 hour room ferment) and the result was way too acidic and vinegar tasting. My environment is very warm. Do you recommend using cold unfed for room temperature ferments?

Thanks for your help , to revive my dry sourdough starter 😊

Converting from grams to old school measurements was tough! I can go grams to ounces easily, tsp, tbs, and cups, not so much! 😂

I am always struggling with giving enough tension on a batard loaf, so thanks for this! Do you pre-shape a batard and if yes: how?

1:10 I started my starter using your pineapple method and on day three it doubled in a mason jar. I was so afraid it would fall after about 12 hours. I fed it again and now it’s not rising. Did I kill it and should I start over? Is there a list of directiobs that show step-by-step what to do after the fourth day?

Why is it Americans use cups and "about". Please use precise measurements. Also Fahrenheit!

Thank you for saying cup measurements ...I just can't use Grams measurements

You took that apart and put it together like an army recruit

The recipe on your site is completely different than this demo? It looks different too? So where is this recipe to be found? Also, is there any subs for the barley malt powder that is already kitchen staple? How do I get a lighter color crust? If you use the starter, does adding touch of dry yeast make it rise more?

I have made them in te past. A lot of work. I keep it with sourdough bread.

I love the flour canister with the built-in leveler. Where can I buy one?

Still great in 2024!! thank BREADTOPIA

No matter what i do my dough is so sticky its hard to handle and thr bread looos n taste good but its chewy inside

I gave up trying sourdough starter/bread making for a few months. I watched your video, have the breadtopia starter and noticed you don't discard. That made it less confusing and will again try to make sourdough bread.

Thank you, sir!

My brother gave me his old banneton to start baking. There are small insects (beetles) living in the debirs of flour accumulated in the crevices of the basket. No apparent fungus, though. Can I still save it? Can I give it a good cleaning with warm water and neutral soap and then dry in the post oven heat?

I discovered a detail that helped my starter activation considerably: use fresh *flour*--one that isn't about a year old.

Yikes

Now they stole this idea

I'm so glad I came across your video! I rehydrated my very first starter yesterday, and after an hour of the flakes soaking in water you could still see many of the flakes before I stirred in the flour. I've been worried about it since, but I'm happy to visually see I'm on the right track so far 😊

I’ve never seen someone grill a pizza haha.

I am waiting for my MM100 to arrive at the end of April. i already heard that it is not a good idea to run the berries throgh a send time. Cna you clarify?

After taking it out from the fridge, do I let the dough get to room temp before "degassing" and coil folds?

That may be the worst score I’ve ever seen.

Fantastic!!! Really good job

I've had trouble getting fine flour from my 100, and this will help so much. So the stones are ok if they grind against each other? No hard stuff comes off and goes into the flour?

Help! I’m so confused by the back and forth.

It’s not the right way to use it, the right one is to put it in the water for 30 minutes, take off from the water, put inside the proof bread, cover with the lid and put it in the cold oven, after that you can switch on the oven and cook for one hour with lid on and 10 minutes with lid off

I just used our starter because I forgot we had it and it says use by 12/2023? I still used it ?

Wow, you made that look so easy.

Should I discard my starter once I start putting my revived starter in the fridge?

Thanks for the information and adjusting advise.

Are you using water or olive oil to handle the dough?

I have my wooden Mockmill now 1 year and I love it! Havent bought bread since!

I’m finding that I’m getting a bit of grit in my bread, is it that the stones are too close?

прелесть! спасибо!

thank you so much my bread has been so flat :(

The mockmill is now more expensive than the KoMo. I just bought my mockmill and wish I got it when it was cheaper.

Thank you…so do you just keep feeding it until you have enough to bake?