Do we still do stretch and folds when using a stiff starter?

Over fermented? Pull it out, work the dough. Easy. Plus, that fermentation will create an amazing flavor.

How long to bake and what temperature?

What to do with first batch apart from using in more flour

On a tropical island, my sourdough starter more than doubles in 24 hours. No need for any complicated steps 😊

Not the moment of truth but the moment of "proof". Lol

Or you can just eyeball it and it works the same...

But its not high hydration 😂 great video on simplicity and multi use

Can't be overproofed if you proof it more to fix it!

How am I storaging stiff starter if I don’t want to bake for example 5 days?

i did that sample technique but i failed so bad🥹my sample wont grew a millimeter, so my dough over fermented🥹i will cry

What temperature is the water you start the initial mix?

No such thing as over fermented 😂

If your starter is too sour, how do you correct it?

If the yeast is alive you can save the dough

What a great concept for a bread video! I hope this will be a regular series!

Huge rubber duck. Send it down the river. 🤣😂😅🤣😂😅

Hi, Do you have and recommendations and/or recipes on how to bake a sourdough bread with just all purpose einkorn flour that is not sour? My starter was made with whole grain spelt flour. Thank you.

This guy has it backwards. High hydration breads are no-knead, because the gas bubbles released by the yeast and traveling through the bread dough essentially knead it from the interior. Lower moisture bread is what you have to knead and I would be interested in seeing that experiment. Like 65% bread

I really want to learn sourdough sandwich bread making!

That Pizza is for old world Fig leaf underwear wearing people. Where is the NewYork Pizza?

Not with a KitchAid. They're too weak to over knead dough. It would fall apart before the dough would be over kneaded. Get a Bosch

Vegan cheese? Looks like ass

Again over complicating

? Is the lactic or acetic acid bacteria that gives the sourness to the bread?

Hi, have you a video with a same day sourdough bread ? Thank you

at 12:37 You said you were going horizontal. But your video shows a 45°

Hello sir. Can we add brewers yeast OR Nutritional Yeast to our bread mix instead of Dry Yeast Or Fast Raisings Yeast for rising purposes? Will it have any nutritional value being baked in high heats? Thank you for your response. Mehran 12/16/2024

you say you take your sourdough everywhere you travel... I must assume you've gone to America; specifically San Francisco and/or Seattle... which one do you like better? Is it just me, or can you really taste the difference betwixt the twine? Danke.