what is your mixer?

Oh, I so love your little preparation bowls!❤

Stiff starter name “Big Daddy” because it keeps reproducing 😂

@ 11:58 ypu wonder if it is OK to tell us about the dough. YES!!! OMG !!!! I have so looked at so many people making sourdough, and you are the first one I actually SEE the way the dough looks and reacts to your bread making. THANK YOU!!!! I have, in the short time I watch this, seen so many things to help my process.

I recently came across your channel and subscribed. Thank you for all the information and work you put into sourdough breads.Can you do a video on making a sourdough starter in a warm climate. I live in Trinidad & Tobago 🇹🇹 and it's very hot here all the time. I will appreciate it if you share your knowledge about sourdoughs in hot weather.

How do you know if your starter is "too" sour?

Very useful video, thank you. But what exactly do you mean by that? "time your fermentation perfectly" Do I basically have to treat this type of dough the same way I would if I were making Neapolitan pizza?

Love you and your humour young man. Thank you.❤❤❤❤❤❤❤

Thank you so much. Since taking some of your tips back to my kitchen, my bread is significantly improved. It's so important to understand the "why".

I want to download your book, and I hope to buy a copy in the near future! Awesome! What is the size of the pot that you use to mix your dough, Hendrik?

You are a really good teacher. Can you do a video for us who live in a hot climate here in the Carribean? I want to bake beautiful bread like you ❤

Haven't seen the glass bowl (that covers the bread) among the tools in the description. Where did it come from? Thanks!

Did you ever try Rice flour starter, it's best, more gluten-free and thick 😊

thank you from America!!!!! We don't get this taught in anywhere!😊😮 Not even from Chefs!❤

Great video, thanks!

Wow! What a great video. So thorough and easy to understand. Amazing information.

If adding 20% spice, do I increase the liquid? How much? Or, do I decrease the flour?

I tried this yesterday and had great results. However, when I poured the boiling water into the 450 F pan at the bottom of the oven, the water, for lack of a better word "exploded". Much more than it looked like yours did at 4:24. Could it be because of the rocks in your pan?

Fabulous! So helpful. Thank you ❤️

So if my starter doesn’t double in 5 hours what does that mean it’s too sour ?! When I made my starter from scratch I went to 14 to 15 days she is very strong fluffy my bread was flat but I will try this technique and I did on Sunday and my dough was so much better to handle help

Hello I have a question! I just bought a toaster oven that reach only 220°. I really want to make sourdough bread but I worry for my bread to be wet/ low spring/ whatever... Do you have any tips for low temperatures baking? Thank you

Hello I made my first sourdough loaf yesterday and it was a frisbee, which brought me to this video. I live in a hot humid climate, my apartment is typically around 80 degrees The starter I used is 1:2:2 The dough hydration i used was 77.5% I used half AP flour and half whole wheat flour I proofed for 90m and not in that special basket because I don’t have one, it was on a towel on a plate. After watching this I’m also sure I did not create enough strength/tension in the bread. I don’t have a Dutch oven but I have a stainless steel pot with a lid so I used that. Tastes delicious but id love to try to get it to rise better. I will try your tips from the video and please let me know if you have any specific tips based on the info above. Gracias!

Hello I have a question! I just bought a toaster oven that reach only 220°. I really want to make sourdough bread but I worry for my bread to be wet/ low spring/ whatever... Do you have any tips for low temperatures baking? Thank you!

Mine is Jubilee as it was started during queens Elizabeth jubilee party and it was a holiday

I want to ask a question. My sourdough bread rises very well. I get an excessively sour taste. My yeast swims healthily. It rises. How can I break the excessively sour taste? Some say that aroma can be added. Honey, molasses, various fruit juices. What could be the solution? Thank you.

You say 10 hours. How many hours between feeding

I've been making SD for about a year. I must have watched your video 5 times and I paid great attention to your details. My first loaf tasted amazing, I had the ear and the blisters but not the rise. Everything looked as yours did throughout the process until I put it in the Dutch Oven. Then it just spread out not as bad as your Frisbee example but needs help. I will make my second loaf following your instructions again this week. Thank you for making a video with all the details.

I find the physical book VERY helpful when I'm in my kitchen. Pages are just more practical for me, And I don't have to worry about messing up my phone with flour. 😊

Great video!! Learned a lot. Hadn't heard of her before, and am now following her on instagram. Thank you for doing this video!!

I’ve been able to learn how to make great sourdough bread almost exclusively from your videos. Vielen Dank fur die Erstellung diesel Videos!

Rocks are unnecessary. I just put a tray *OVER* the loaves and pour boiling water in it. The top heating element will keep the water boiling violently and creating a large amount of steam. Putting the tray over the loaves will shield them from direct heat and let them spring for a moment longer than if they were exposed to the heat directly. I then remove the water tray after about 10 minutes to let the loaves continue baking normally. I also use preheated thick steel plate to bake the bread. I place bread on parchment and then slide it onto the steel plate. The plate, even with the parchment, will transfer a lot of heat into the loaf very quickly and cause it to spring due to the amount of steam generated *inside* the loaf. The stone that is used in the vid is wrong kind of stone. This is *insulating* stone, which has high heat capacity but is unable to give it back very quickly. Much better is a non-porous stones like marble which can transfer the heat much faster. Steel is even better as it transfers heat many times faster than marble. The plate should not be too thick -- you want some energy transferred immediately to cause it to spring but you don't want the loaf burned to ashes due to continued energy transfer. Mine is 8mm thick which seems to be perfect for the task.

i dont understand . all you did was put the overproofed dough in loaf pans? did you add anything to it?

Why does my flour take more than 90% water just to mix with flour ?

Ein Umluftofen wo der Ventilator immer läuft. bläst die Luft oder den Dampf nicht hinaus,sondern wälzt sie im Inneren um. Wenn das so wäre wie sie sagen würde die ganze Hitze aus dem Ofen hinaus geblasen werden.

why my no big hole

Great video as always Thank you! Viele Danke

20% Poolish is 20% of water You then deduct the Poolish weight from your Total weight of Flour & Water This is how the Pizza guys do it. 100% Poolish would use all the Water in your Recipe !!!!! you go by the water and not the Flour , equal amounts and with your yeast and honey if you use that

hehe weed

50 minutes or 15 minutes

Hello, could you please advise me on my starter. It is about a month old, after feeding it it gets really bubbly and you can hear it. A few times bread has also been ok... I am still learning but my question or concirn is, why is my starter not growing? Dough raises, everything looks good, but starter is not raising :(

Where do u get sour dough from

I was confused from the very beginning. Was there sourdough under the flour at the beginning of this video?

I appreciate your humor! Love it! Thanks for making sourdough so much simpler and understandable!

I had problems to follow you coz of my age - I assume. I recommend to make chapters with some seconds of silence. So I can easier choose which chapter I want to repeat. I have a question: what kind of flour you take for the starter? Is this important or not? Thanks for abswering me!

Thanks ❤ looks delicious!!!

Where did you buy that oil pourer. It's amazing!

Great Video Thank You!

Very clear and easy to understand with deep informations into fermentation methods! Best video till now I have ever seen.

Appreciate sharing this.

THANK YOU! THANK YOU! THANK YOU! I just had a slice of my first entirely successful sourdough bread! Tastes perfect, great oven spring, bread had evenly distributed, mostly small holes (except for one big butter catcher right in the middle), great, chewy crust! I even got a small ear! (It would have been bigger if I had read your directions on scoring first. Oops.).