This is so good thank you I want to begin my sourdough career and watching you is so great many thanks❤

Thank you for this video. I already knew some of this but your visual demonstration helped take the cleanup further than I was doing. I will implement your way now in full. Oh buy the way, that tool you use is a Danish tine. I have one and love it.

Helpful. I baked pancakes this week and that was discouraging

Hi, would you share your recipe sourdough loaf I’ve been looking and can’t seem to find one ❤

All very well saying one of the Levens is not good enough but you don’t say what to do to get it to glutton strength….. too much chatter not enough solution

So beautiful

I don’t think I’ve ever heard of laminating my dough before. Thanks for the info and explanations. I always read the description of each video. I’m in the process of binge watching your channel. I am a new subscriber.

Great info. Thanks. The starter works differently under air conditioning and how much humidity is in the air also.

Great video. I have Weck jars I use for my starter too. I love them.

Yes. Thanks for the demo. Just what I needed.

Where is ur bread recipe

Dumb the terminology down…. Kind of clueless to some of what you are saying.

Thank you this was really helpfull! I thought my dough was overfermented but i’ll take a look at my starter instead!❤

Thank you for all of your instruction. I was a little confused at first(for some reason) with the time in between the coil folds. Regardless, it all worked out in the end. Amazing!!

Im confused. Starter. Levin. Starter. Levin. Starter. Levin. Starter. Levin.

As long as you stir the whole grain starter before feeding / using, it never fails to look just like your white flour, but I get the nutrients.😊

Interesting and informative. I already know what a good, active starter looks & acts like, and I know how to get one there. I’ve been making sure my starter is at its peak, and have carefully followed directions in many, many videos by a variety of people. My bread tasted a great, has a good texture & crust, but oven spring isn’t what I’d like. The levain info is new to me, as I’ve been using a method that does not begin with a levain. I thought I’d like to try it both for flavor and to allow me to keep a smaller starter, so I used your directions to make one. Then, as the levain seemed ready to use, I sat down to find the recipe for the bread, but I cannot find it. Do you have a video showing making the bread with the levain from this video? If so, can you link to it? If not, can you explain further? Thank you.

Use bottled water people, or tap water after leaving it for one hour to let the chemicals evaporate.

I am unable to find the recipe 😢

very informative and great teacher! Thanks!

Do you have a step by step with recipe for making a loaf of sourdough bread?😊 ive looked through but can't find it?

I'm glad you showed us how to do the levin but can you show us how to make the the bread with that Levin please

Thank you for explaining this so well and showing the whole process! I’m going to try making ghee now! 😊

OMG!!!!..this is so hard..I guess Ill keep buying it...

is AP Kamut from Food Nanny high enough protein?

how often do you feed 24hrs?

If I’m milling my own wheat berries , which wheat berries would you recommend??

is AP Kamut good to use? get from Food Nanny

How do I tell what protein the flour is, is bread flour ok to feed with

If you dont use oils, what kinds of salad dressings does your family use?

Wow. Thank you for this how to and explaining ghee! Sharing on my fb

Can anyone recommend the quantity of flour/water to go with 300g of levain please, for a basic sourdough bread?

Great video thank you

You always have so many amazing tips!! THANKS 🤍

I think the math was off a bit. 10% of 150 is not 30. 🤔 So maybe instead of 10% we should do 15% to 20% to get the right texture?

I see the crocks are sold out. Will you be restocking? If so do you have a time?😊

Thank you for teaching us 😊

Hi You have over cooked the ghee, it's not supposed to be burnt as you have done in the pan. To high heat try cooking on a lower temperature. Result would be as it supposed to be. You never put it on such a high temperature. This will cause a dark colour and affect the taste. We Indians make like more than 10 bars of butter 250 gram size. And we also use the waste, to make a sweet roti. Using the left over waste to you. And we add sugar and water making a dough. And cooking on a tawa, when cooked we add ghee or unsalted butter along with a cup of tea.

yeah the discard part of sourdough has always thrown me off. but i’ve been seeing more and more people use it ! don’t throw it away 🇵🇸

Typically, how long do you leave it rise until you’re able to use it

Great explanation. Thank you for this good teaching.

What size are the wecks jars you are keeping your sourdough in? Are the glass lids without the rubber latches what you keep on the starter? How many cups of leaven do you use to make per loaf. Can you do a video using cups and teaspoons for people who don't have a scale.

Do you have a sourdough bread recipe recipe from start to finish? Also, sorry, how do you get your dough into the Dutch oven from that mat? Thank you

I'm am very new to all this but I am trying to learn. I don't see a basic sourdough bread recipe anywhere on your channel so I was wondering if you have one. But, how do you get your dough that you colored into a dutch oven from on that mat you were using without messing it up? Or do you not use a dutch oven?

I gave a friend who said she was Celiac some freshly milled organic bread that I had made that was not sourdough ( only because I'm still learning how to make it) and she did fine and is excited.

Water Temperature makes a difference when feeding your starter or making your levain?

Thanks 😊 ❤👍🏼

Your daughter is a hoot!

Thank you so much for this information!!! Now I feel I know how to make a levain. I was feeding my starter a ratio of 1-2-2 and letting it sit out to eat and rise an then putting it in my recipe as the levain. I see now I should be using a portion of my active starter and feeding it to equal what I need for the actual recipe. (may seem silly that I didn't get that but I couldn't quite figure it out) I refrigerate mine so I do have to feed my starter to get it active, but then I was just using that as my leavain. Does that make since or am I still confused? Quick questions... how long do you let your levain rise before using it in your recipe, or is it ready because you have added a good starter to it? PS I am going to stop watching other how to on this matter as a beginner you can get totally frustrated listening to different methods, seems you should follow one that makes since and go with that and if that works than go with that. I am really new to baking in general... I have baked 7 sandwich loaves (they are great), 2 artisien loaves (they turned out soso...(hence me coming in and finding your channel) and 3 batches of hamburger buns (which taste like yummy yeast rolls). Happy Baking! 🧑‍🍳🧑‍🍳🧑‍🍳

What size Weck jars are you using for your starter jar and your levain jar?