Come on give me a break. This is for people that stay home all day. This is rocket science to make a starter. I'd rather buy it. Bread is easy to make but the starter is a pain in the neck.

I would love to make my own sourdough crackers I can sneak some good seeds into (hemp, flax, millet maybe?).....hope you can share a video on sourdough crackers!

🎉🎉CONGRATULATIONS!!!🎉🎉

Can I use the Pullman loaf pan for this recipe? I ordered the pan from your link in the SD sandwich loaf video, made that recipe and baked in Pullman--it turned out so delicious! Thanks!

You are a gem, Ben! Looking forward to learning more from you.

My oven is slow. It took about 25 minutes to reach temperature… so at the 45 minute mark it is not brown at all. How much longer should I leave it in the oven covered?

I started raising my bread too late this morning. I used the refrigerator starter which means that I should let it rise for 12 hours. That means it will be almost midnight before I can put it on the pan to rise. can I let it rise longer, or longer in the loaf pan and bake it in the early morning?

My bread is tasting great but it is spreading in the Le creuset but not rising like it should. It has more than doubled before I transfer to the Le creuset. Please advise.

Hey Ben, quick question as a beginner - how do I use your recipe to get the more traditional loaf shape (to fit in the toaster) and with the dutch oven? I have the oval banneton which i was planning to use for proofing. Do I just mix the dough and leave it in the fridge (and oval banneton) to ferment? Thanks!

Now when I see these vids, I have to say, all my problems and solutions began and ended with the starter.. Once you have a good starter, you can do no wrong.

I just found you, a friend recommended you! You talk about buttermilk but I’m wondering if I can substitute with almond milk??

Thank you for this video! I am on day 3 of the process. The starter is bubbly and has doubled. There is a layer of liquid at the bottom of the jar. Should I do something about this liquid?

Congratulations 🎉Ben !!!! Wow 🤩 cool history on your cooking 🧑‍🍳 life and thanks for the best Pumpkin 🎃 muffin recipe 😊 Thank you so much for not including those pesky endorsements 🎉 😊 I truly appreciate your sourdough recipes and your scientific knowledge makes your channel all the more fun to watch and learn from! 🎉🎉🎉

First time trying a sourdough starter and finally after a few days i have bubbles but now it's separated. I'm guessing flour has settled to the bottom, yellowish liquid in middle and frothy bubbly foam on top. Can't find anything where it separates like this. What should i do? Stir, dump half and feed or wait? Thanks in advance.

I once made a sourdough starter from organic grapes, and it resulted super sour bread without good rise of the dough. I was so confused, and discarded the starter at the end. Lol

I started a new starter with your instructions on a Tuesday. I was trying to let it sit for a week until the next Tuesday to feed it again but it’s now Sunday and I noticed what looks like white coloured mold on top! On previous days I noted yellow discolouration at the top, as well as a hooch separation in the middle. Ignored it because I heard that this is all fine. It may still be fine but the mold and discolouration is making me nervous now. What should I do?? Any tips would be greatly appreciated! Thank you

Yeah! I cannot wait for the travel videos! I also love morels ❤

Wow I never knew I could turn down the power on my Microwave. Great tip.😀😀😀

IT WORKS!!! Try and try this recipe a few times and it will come out better each and every time. I had to fold my bread at 12hrs then at around hour 20th and did a shape fold before letting it rest to bake. I will try again with one fold before baking and sealing it well. Overall, great great bread recipe and instructions.

Can this be done in a glass dish, with a lid, in the oven?

Is it in the fridge rising or room temperature

Love it!!! Can't wait to try the cheddar jalapeno sourdough.. one of my favourite flavour combinations! I'd love to see you make a wholegrain/multigrain sourdough with inclusions similar to the ones you mentioned at 1:22 (buckwheat, barley, oats). Thanks again, Ben!

Congratulations on your silver button! I can't wait to see what you show us next.

Could you post a sourdough bagel recipe?

PIZZA!!!🍕

I've tried to make it twice. It's really stinky after a couple days and has a liquidy bottom. What am I doing wrong?

Love you energy and watching your videos! Thanks for keeping ads out of your videos.

Well, how cool! Congratulations, Ben! I am among those subscribers who will tune in to anything and everything you post! Thanks for your hard work!

What if my starter is 1:1 1/2:2? Can I use it in this recipe? How can I adjust it?

Is it possible to bake these puppies in the rings vs. frying. Many thanks

Will this work with Fairlife (ultrafiltered) milk? It’s lower sugar than normal milk. Thanks in advance!

I've probably watched 100 or more KZbin videos over the years on making sourdough bread. your explanations, tips and abbreviated techniques puts you at the top of the class. I only have one complaint and that is your lighting in your kitchen makes watching this video torture. I was looking for my sunglasses. I know videography and baking are two different skills, but you really need to invest in some better lighting, equipment or something.

We love you Ben

Congratuations, Ben ! 100k ! Whoohoo! I think I have finally conquered the "Ben Starr Easy Sourdough Bread". Living at 4300 ft elevation (high desert in southeastern AZ) has made this a challenge, especially with a home gas oven which struggles to get to 450*F. Looking forward to your new "season" !

Can you do this with frozen garlic cloves?

Congrats Ben, that's great! Looking forward to any and all future videos you do!

Another question, if its been 18 hours and the starved sourdough dough needs more time to rise, did you put it back in the fridge or did you leave it on the counter for the rest of the time to reach a total of 48 hours?

Thank you. Ben we all love you the ones that have chosen The BS style for sourdough bread. Making my first loaf tomorrow. I'm really, really looking forward to Sourdough pizza.Thanks again

Whoo hoo! CONGRATULATIONS on 100k!! 🥳🎉 (And yes, lots of people get that far, but it's still special.) Looking forward to what you have coming up for us!!

I am going to try this they look so good. Do you have a recipe for sourdough bagels?

Love the content and love learning

Hi Ben, love your informative videos. Am new to sourdough and live in a hot country. Could you please share your room temperature in your videos, cos it is definitely way different from mine. Thank you.

Could you make a bread out of this English muffin recipe?

I think my starter is slightly overhydrated because I started with one recipie and then switched to another and then another. I have a bunch of starter collected and I don't want to throw it out and start over. How can I tell if I'm right? If I'm right, how can I correct? Should I just start over? 😞Here are my symptoms: my dough is a little too sticky, and it doesn't hold shape. It flattens way more than it should. Like a slighly deflated baloon. Tastes great, but not easier to work with and not as high as it should be.

We all love you, Ben! I appreciate all of the things you share with us!! Thank you so much!

Sourdough focaccia please!

I just made my own starter, and want to make a bread. Can I use the active new starter in this recipe? Thanks!

I can’t wait for your new content. Making your 10 minute sourdough now ❤

Id rather see your kitchen as is.No need to haul anything out of it. Just saying.

Can you use the powdered buttermilk?