Could I use this freezing method to make a backup to my starter ?

Would love to get your book. I did not order on the first batch because I thought shipping would be a problem, sorry to hear I was correct in my concern. I will check your website site to get in the loop. Cheers…from Canada

I love that you provide a why, it’s very helpful! There are many subtle variances for even something as simple as a base sourdough, my own goal is to remove as many as possible. I use distilled water for my starter, all the time. My proofing dough sits in a temp controlled proofer bin and I use the same temp. I have evolved to using a Bassinage method. I take notes and type out my evolving recipe as I figure out my process. Always listen to you as you are my go to person. A big thks

yes pls print another batch!!!! Imho the effort in making the covers and all the drawings is better appreciated in an hardcover version. Maybe it's just me, but when i read it online, i only looked for the content and the information. Plus, the physical copy would make a great display in the kitchen!!!

Since I am away from my country for half the year, I will love to have a way to preserve the starter for 6 months ++!

Great instructions, but I think you sound Irish accent not German. :-)

What if you bake with too low temp? I did an inclusion bread with cranberries and walnut. Oven temp was at 400-435 (electric oven) and i could not get it hot. I had a small ear and a medium spring 🤔

Definitely interested where do we send our email for updates

Yes, please! print another patch! I would love a hard copy of the book!!! DANKE

I use a dutch oven and the bottom of my loaf always gets way to hard/crunchy.?? Help.

You're using way to many words! It seems contradicting to the purpose of your message, like most podcasts unfortunately. 🫣

Hi Hendrik, I would love to buy a copy too, please do another crowd fund, and the recipe book please ☺️

I tried exactly this, but for some reason there was barely any yeast activity in my starter and bread. Even though my regular starter is very active. Any ideas?

This was your best video

I'll have to try this! I've been told by several people that you can't freeze the starter and drying is the only way to preserve it.

@the_bread_code Do you find that adding all the hot water drops the temperature of the oven? If so, do you crank it up for a while after putting your bread in or just leave it at 230c?

Could someone give a summary? I can't spend 1 hour of my time, I have 2 children 😂

My starter's name is Frisco. Not very original, but the starter supposedly came from San Francisco. And, since people from San Francisco HATE IT when people refer to their city as "Frisco", and since I am from Los Angeles (there's definitely a rivalry there), I had to name my starter "Frisco"! I will definitely be making a stiff Frisco soon. 😄

So, do you add the dough to the dough once you have done stretch and folds? Then, once the dough in the jar has grown by about 30 percent then I can be pretty sure that bulk fermentation is done?

I have been freezing starters of various types for several years. I pipe it into ice cube trays on a scale so that all have the same weight. Then depending on the size batch I want I take out the desires weight and put it into a container, set it into the sink with slightly warm water. It will thaw very quickly due to the gas bubbles in the starter, While it thawing I pre measure my other ingredients. In about 30 min or less everything has been thawed measured and mixed. Just proof and bake. I make several different started and pop them out once frozen and put in large ziplocks. That way if I want sourdough no problem. If I want sandwich bread that last a week the way I make the starters the same thing.

My current starter is made from homemade kefir because I accidentally baked my entire starter 😅

I also heard on a video to add a few caraway seeds to get ur starter going & they don’t know why it helps but supposedly it does. Just a few, like 👍🏼 5 or 6 🤷‍♀️

What a coincidence! I've started daily baking earlier this year and made several types of sourdough. I started asking myself why I've never heard anything about freezing starters. There's a huge collector with the biggest collection of sourdoughs from all around the world, some are almost 200 years old, and they have to manually feed all of their couple hundred starters regularly, and every starter needs to be fed differently. It'd be a lot more cost effective to just keep them frozen.

Well that’s good to know, if you use starter too late you have to lower amount of flour 😮. I thought 💭 it would be better just to add more starter, but my bread always seems to be a bit moist instead & not raise enough as I’d like when baked, been struggling with this because it’s hard to catch it in perfect 👍🏼 timing 😊❤🤷‍♀️

I also heard to grate the peel off an apple 🍎 that was washed & use it to start a sttarter😊

What about freezing 🥶 it in silicone cupcake pans, then pop them out & put in plastic bags ? I think I heard this on a video but haven’t tried it yet 😊❤🤷‍♀️

I would like to experiment with Einkorn, but not sure if and how much other flours to raise the protein?

May the Gluten be with you, Henrik!!! Thanks for the invitation!

interesting

This happened to me yesterday - perfectly baked inside but flat as a pancake. Thanks for the tip, I was wondering what I did wrong.

Hey Hendrick I was watching a video the other day from someone I follow on IG and she shared a secret about knowing when your bulk fermentation is done. She dropped a piece of dough in a glass of water and said if it floats it's ready and if it sinks it isn't. So I had some dough that was actually in the process of bulk fermenting and said what the heck let's give it a try. So I thought my fermenting was nearly ready and I tried a small piece in the glass of water and it floated. I was like ok let's proceed and I did and baked it the next day and it came out great. So check that one out and tell me what you think.

What kind of flour?

I don’t know if you’re replying on this video still. I am new to sourdough. I just made my first log today after getting my starter ready! Why was your starter so much darker than your dough? Did you make the starter with a different brand or type of flour than you used for the dough? For some reason I thought I had to use the same flour for my dough that I used to make the starter.

ALL MY LOAF for you! great information. Thank you 🙏🏻

This is my go to recipe for making sourdough bread, with clear and easy to follow directions. Thanks so much!

I smiled at your jokes, because your sense of humor is similar to my husband's 😀 And, by the way, very useful research on dough scoring with extreme explanation, loafed it 😉😄

I've been studying this video for days & have 2 loaves in the fridge proofing right now. I'm planning to bake them in the morning. I just realized, it's not clear how long to bake this. You start at 480 F for 25 minutes? Then lower to 450 F? Is that right? How long do I bake at 450? Thank you.

oh Gods, your video is so impressive! I'm so inspired, but seems it would be 1 more frisbee 🤣😅

I really appreciate the pH information. Thank you. It's not often talked about

Beautiful! Thank you so much!

Cry fart😅😅😅😅😅😅😅😅

Love your video's!

The best baguette video for delicious easy baguettes is here. This man is incredible. kzfaq.info/get/bejne/o5ZonJugvdaqcmQ.htmlfeature=shared

fcuk ....... yap yap made praganat useless progron !