It's actually not that hard. You just have to know what you're going to do before you do it so you can do it quickly, and the dough won't stick to you. No hesitation. He would tell you the same exact thing.

If the loaf is over proved can it be reshaped and proved again for better results?

What a duo, amazing video!

i like that he is not afraid to make mistakes (whether on purpose or unrehearsed it makes him seam like you are there with him i like this guy i watched until the end!!!

The shop a few shops down. Is just as good and not as busy so don't waste your time and share the love with others

Beautiful loaves ❤️❤️

I enjoyed this! These days I’m using 80% organic white flour from Quebec, 15% home stone milled organic hard red spring wheat from Ontario, and 5% home milled organic rye also from Ontario. It’s amazes me what nice aroma colour and flavour I get from just 5% rye! Klaus

You give my heart joy. Thank you, you are a delightful human being!

they don't do the personalization here in the US, wish there was an option

Make it fast and put a date or some raisins to it it will be ready by 2 days

move legs time to go to gym

Mortadella and rucola i can understand. How can anyone put pesto with bologna?

I would not recommend using an airtight jar. Starters build up gas and you need to let it escape, otherwise you can end up with an exploding jar.

Damn yall don't play with cheese

That’s real bread ! The one with yeast damages different bacteria cultures in your gut. You need 5 years after stopping eating bread with yeast to restore some of that good bacteria!

It's Parmigiano Reggiano, it's written on the cheese you buffoon!

Wtf camera man 😂

so the dough is still salvageable...he did not quit on the dough...

I see a Sulfur Crested Cockatoo on your shelf. Do you own one? A real bird that is. At 1:37 it looks like it is on your shoulder.

Daily cheese allowance is out the window

Yes please bellissimo 💭🥖 🥩 🧀👍🏼👍🏼🫶🏼☕️

Please can l ask, if you are way for two weeks can you add plenty of flour on top of your starter so it has food and doesn’t die. I have left it for a week like this but not sure about 2 weeks. I prefer. Lighter loaf with not too many big holes, great for sandwiches. Dutch oven method.

👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍

Perfection 👌 thank you for sharing & all the tips 😊. Time = flavour, holy grail in cooking, baking & life ❤

You put the salt right after the yeast? Shouldn't there be a buffer between those to avoid killing the yeast? It looks beautiful btw.

You love to mess around w/ your starter! I enjoyed watching ! I am creating & feeding my starter for my sour dough ! You inspired me too !

Great to see an Artist at his profession. You will get a huge following. Well done sir.

So informative. Thanks for this

People and their dough so particular be careful they will send people after you if you fold it!!!

What brand of flour Number 3. That is stronger than bread flour?

Good knowledge. Way too long

Thank you very much.

That is around 32000 Ronts worth of cheese

If my dough is overproof, can I salvage it or the only thing to do is baking it as it is?

se mw cambio de idioma jefee

When do you know that you put "too much" yeast?❤

👏👏👏👏👏

It was very useful and informative! Thank you, chef!

As a know nothing bachelor who often attempts baking while... well baking 🚬 , that was just incredible to see. HOW IS THERE SO LITTLE DOUGH ON HIS HANDS? he didn't even dip them in water.

Que es la semola fina?

What is a sourdough starter?

Hye fellas. Can I use all purpose flour for this? Cuz in my country, rye flour and whole wheat flour is not very popular. You see we usually eat rice for carbs. But I'm interested in learning on how to do this.

What a terrific video. I have been struggling to get my fermentation times sorted. Thanks!

NOW I start to see what I'm doing wrong, always over-proofed, really took the fun of making bread out for me.

He is so fast at that it only took him 30 seconds to split the wheel in half

That was really useful. Thank you. 😊

I can fail so hard doing this

Magic! ❤

Wow Great explanation I will try soon

it looks like a bald hedgehog