Hi Elaine, thank you so much your video, it has given hope to learn to start again to do sourdoug bread, I have been trying for many months. Which website I can get the your Tin to bake the bread and the bannote to use. Thank you for the lesson. 💐

What is the diameter of your enamel roaster please ?

What if it is too too thick, can I add water?

Do you ever put oil in your bread?

May I ask what size/diameter Banneton those are? Thank you!

Hi Elaine, what are the quantities of starter, water, flour and salt for your baby master recipe please.

This is what I need as my daughter wants it to look like normal bread 😅

BEAUTIFUL BREAD as always !!! Baking tomorrow❤

Hi. I'm on day 5 and it has not risen. Do I continue feeding until it rises, even if it's past 7 days?

Oh my god.. thank you so much for such a detailed video. Half way watching it, im sure you wont mention about the starter can formed a dried layer on top of it, which happened to mine, and you did!! It’s because i grow my starter in the airing cupboard and it’s kinda cold in my kitchen. Should i just kept it on the kitchen counter anyway? Also i use spelt flour and even in the airing cupboard, it took ages ( more than a week ) to grow and only started looking like it’s doing something after i put some honey in it. That’s also when the dried top layer happened. Silly me just stirred them in too when im feeding. Side note, this is my second time making the starter as the first one smelled like alcohol i thought it was broken. 😂 so if you could share more about growing starter in the winter, that would be great! Thank you 🤩

Great video, I took your tin measurements and search for the tin. But, Amazon came up with some, but the sizes, prices and reviews did vary. Can you tell us what make it is and hopefully where you bought it please? Many thanks.

So no need to score when making a sandwich loaf? Love watching your videos!

Lovely

Elaine is the Queen of Sourdough 🥳

I usually bake a hokkaido milk bread for my family, but lately I've become very interested in sourdough and was wondering how to make a sourdough hokkaido loaf and if you have any experience with an enriched dough with a gelatinised base. Thanks for sharing your experience

Lovely ❤

Just made my first loaf with bread flour though I can’t find the flour you suggest…and used your recipe, it was perfect, the loaf was springy and chewy

Thank you Elaine. I'll definitely give this a go.

girrrl your bread looks lovely! could you hook us up with a discount for Cotswolds flours? they're amazing flours but tend to be a bit pricey!

Lovely 🤩

Thank you for this video and instruction. May I ask the size of your Pullman pan?

Another great video just in time for baking season! Thank you!♥️

Hi Elaine, great video! Can I add some rye flour? If so how much? Thank you?

Thank you so much for this. Perfect timing 😘

Thank you for all the detail! This really helps. I do have a question. Can you list the times you do things. For example like what time during the day do you start your processes so you don’t over proof while you’re sleeping and etc ?

Thank you. I am going to try this. Did you preheat the oven and what temperature please 🙏

Compared to your newer videos, they look overproofed to me .

Gorgeous! I bought some oats today.

Really nice 😊

I heard day 4 was burning off bad bacteria from the flour and that one you should not keep..?

Thank you so much Elaine for lesson, I have watched many videos to learn to make start and sourdough bread, iam so joyful to have ago and follow your steps. I have been trying many time to make the starter for year now, but I found out your way of teaching, has given hope to start again. I give thanks to God, to find you on KZbin. Where can I buy those Jar?? Thank you again. 💐

I heard you mention spent grains. So you make beer as well. Love your videos. ✔️💕

How many days to I have to feed my starter

Thank you so much, iam going to get a book, the lesson was clear and simple. 💐

Best video explains everything so clearly. A big thankyou from South Africa. ❤

Elaine just as you promised my sour dough starter placed in the fridge last July and taken out to revive abd use after 3 + months worked perfectly. It even smelled good and revived after a couple of 30g water and flour feedings. Wow I’m at the folding/structure building stage and having the same problem I’ve had once before. The dough is do tight from the beginning that I can’t really pull it up and over very easily only can pull a short bit then push it down into the ball. I decided to try pulling as far as I could then trying to stretch it by lifting the ball and using gravity to stretch it. Now it looks like it’s gone from a tight call to kind of soggy and sticky again did I go to far ??? Can I repair it ??? It is it not a problem ? I have one more fold to do before putting away to prove over night ? The last three loaves I made were the best I’ve ever made every other method was a failure

Making this today!

I absolutely love your tutorials!! Clear and concise explanations.

California usa

Thank you. You’ve cleared up some issues that I’ve had

Which of your books do you refer to in this video? Also, where can I buy the enamel covered pot?

Which of your books should I buy first the whisperer ?

Will you please provide a link to the indoor thermometer that you love? Thank you! LOVE your method and your books! Also, a link to some of the cute shower caps I’ve seen you use in other videos 🥰

Hi Elaine, i have the 23cm duralex bowl but it hasnt got a top rim. Could you tell me the measurement left at the top of the bowl once its proved please. Proofing has been the biggest issue on my sourdough journey but your instructions are the clearest I've seen so far . Thanks

My dough was still sticky I had to add a tad more flour, is there a reason my dough was still sticky during the stretch and folds? What could I have done different

I started my first starter 7 days ago using the directions from a TicTocker. It hasn’t done much. I started another starter 3 days ago under your direction and it’s already risen double (fake rise) You are right….Flour is everything! I started with a unbleached all purpose but swiched to bread flour with my 3 day old starter

Hello.. I loved all your explanation and detailed instructions and I started my third attempt at making a good starter after watching this video.. I live in a hot country so I noticed that my starter is rising from day 1..and it rises within a few hours of feeding.. Would you recommend keeping it in the fridge between feedings while it's still new and on the process of developing into a starter (first 7 days) or should I just let it rise on the counter .. Any tips would be helpful.. thanks in advance

Elaine I love your video, I accidentally killed both my GF and reg starter by warming the oven way too hot and cooked them. I have now followed your video. Do you ever make a GF starter, I’d be interested?

Beautiful

That was great! My dough is in process :-) IMO, I think you needed to cut that loaf so we could see the insides after it cooled (or while hot and gummy if you had to finish taping then). The lesson feels unfinished as is. Not a big deal though. Great video!