166: How to write a SHORTCUT SOURDOUGH Recipe - Bake with Jack

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[@powderriverfarrier]

Anyone else would have left it complicated to make themselves look good. Not Jack. He's so freaking good that he uses common sense to simplify things for folks trying to accomplish sourdough bread. The end result is that he's so good he can afford to be humble in the interest of making the rest of us look good. For that Jack we thank you sir.

[@Bakewithjack]

My pleasure as always 🤗

[@pippaturney6864]

I teach writing and this is an outstanding approach to summarizing. Well done! Once you understand the process, it becomes so much easier to hone the recipe. Thanks Jack!

[@boofyhalfpint8559]

That is great for a dyslexic person like myself who gets turned around in long complicated recipes! THANK YOU!!!

[@meganotoole585]

ME TOO!!! he is awesome.

[@matthewmorgan2975]

Thanks Jack for cutting out the ‘Faff’ that so many bread recipes/ formulas make complicated! In Jack we trust 👊 🙌 Happy Sourdough September 👌🏻

[@popcorn7657]

FANTASTIC. Merci Jack. I have been using your 101 video sourdough recipe for almost 2 years now. This shortcut recipe is a MUST. Love it. Merci beaucoup.

[@AndySelf]

Great idea, I often work without a recipe now and then forget when to fold

[@sheamarshman8280]

Yes! Yes! Yes! In my bread notebook I have written BAKE WITH JACK SOURDOUGH. I use this simple method all the time and it works a treat! I have used this basic recipe as a foundation for adding wheat, increasing hydration, making sour dough rolls. It's awesome and easy, which makes it absolutely wonderful. Thanks Jack!

[@lindacampbell316]

I love this! I did exactly what you are doing today last week with the 101 recipe. I simplified it down to the bare minimum and I taped it on my kitchen wall as this is my current go to sourdough recipe. Hence, our idea (;)) is brilliant and helpful! I am excited for the rest of the month. Thanks Jack. Linda, Quebec city, Canada

[@margobrown6140]

Thanks Jack - I'd started doing this as the number of times I'm working back from when I 'think' I started the process to work out if I'm on 3rd fold or preshape etc.. :-) Great tip for folks starting out!

[@samanthagoh26]

Such a timely video! Just started making my sourdough starter and ehile waiting for it to mature, I'm doing more homework and research on sourdough bread! What great tips and tricks for a beginner! Love your vids! 💕

[@criswilson1140]

I'm glad to know that someone else uses post it notes for long recipes. I feel vindicated!

[@marsfran55]

A whole month of sourdough?!! Another reason to LOVE September!!

[@trishthehomesteader9873]

Thank you, Jack! I do some of that already, especially the timer. Seems that being retired, time isn't as important. I'll also say that all the really talented are left-handed. 😁 Blessings! 💜

[@christinebubb6658]

We sure are!

[@meganotoole585]

Jack, you are amazing. I never would have been able to do sourdough without you. thank you so much! BTW you have great handwriting. I am a lefty too!

[@susangordon1153]

I've gotten lost in more than 1 recipe! Brilliant! Cliff notes! Thanks Jack!! ❤

[@christinebubb6658]

Just pulled Penelope out of the fridge a few days ago after letting her "nap" in there for weeks and weeks so I'm ready to tackle sourdough again!! Maybe this year I'll get my loaves to look less like footballs. Goals!!

[@danjohnson6292]

My man Jack throwin' down with the military time! I knew I liked this bloke!! ;-)

[@didifutures]

Very helpful Jack…I keep a bread journal for most loaves I make and have incorporated some of these techniques. I must have channeled them from following you for a while :) xoxo

[@michelleslifeonrepeat]

I’m learning so much, so uncomplicated. Thank you.

[@JeffMarkel]

Very nice - and, as an experienced home sourdough baker, it's very much what I do. That said, I have one criticism You, Jack, know that your dough will rise in a certain amount of time, because you've used your starter many times and know how it behaves in your kitchen. Just as I know that, with my starter, that my breads will take about 4 1/2 hours from when I add the starter to when bulk fermentation will probably be done. But those with less sourdough experience, or with a new starter, may take recipe timings as gospel, where they are really just guidelines. Bottom line - always watch the dough, not the clock.

[@popcorn7657]

That is a good point @jeff . Sometimes I do not make bread each week therefore my starter is not always the best. And i am not a professional so at times, my bread does not rise as much as I wanted and I do not know what to do. Practice practice practice.

[@chenrowenais]

Excellent! I alredy followed your printed recipe at 101 and this is even better! Thank you!

[@Bhakti888]

You read my mind! But you made it even simpler than I thought of doing. Than you!!!

[@claremacd1784]

Thanks Jack. As other people have said "In Jack we Trust". I have an almost identical crib sheet on my fridge :)

[@carpenterfamily6198]

I have a scrap of paper taped inside my kitchen cupboard ~ with briefest / summary of my bread recipe.

[@Bakewithjack]

Perfect 👌🏻

[@rogerroberts7479]

Thanks Jack, you’re a treasure!

[@antont2811]

Great idea to write down the steps and check them off. I'll do it! I will use my chalkboard as there may be a post-it shortage one day.

[@mrjamieallan]

Exactly what I do, but with a note on iPhone and timer reminders.

[@chrisokeefe6892]

Brilliant! So many potential ways to use this technique in everyday life too. Cheers!

[@gigalulmansur]

Lets goo more sourdough content!

[@joanray6897]

OOOOOHHHH! Clever man! I knew there was a reason why I signed up as a subscriber on this channel. Thank you Jack.

[@Bakewithjack]

You are very welcome Joan 🤗

[@1956Mariella]

Adorable, chirpy and very very useful! ‘Roll that tune now!’ 😄

[@willybones3890]

That's a crazy number of stretch and folds. My goto on a normal day is ready for the fridge in 2 1/2 hour with no more than 3 stretch and folds, one preshape and into the basket. Stitch it and bag it.

[@karendigras3929]

You’re so delightfully helpful! ❤️

[@jamesmaclachlan3662]

In warmer countries the times differ, this might be OK in UK

[@debbiejohnson4034]

Jack is the best!

[@annettetrujillo1596]

Jack, you are a great teacher!! I use your videos for baking because they are easy to follow even for a beginner like me. Thank you for doing this!

[@LorenaRosales415]

Awesome Tip! Thank you Jack!

[@weirdheathersgarden]

Would just like to say thank you for all these vids you do. Still working on fine tuning my sourdough process but you have been such a big help in that and I’m improving each time I bake. Thank you 😊

[@amandamontgomery3021]

Oh man. I’ve been baking bread for only a few weeks…I aspire to bake sourdough, but everything I’ve read in my bread recipe books has made it look so complex and intimidating! Thank you for simplifying this!

[@dumontanne-catherine7410]

You made me laugh with this video because that is exactly the way I do except this week.....I forgot to put my oven on the right temperature and started to bake at 175°C....so even when you're super organised something can go wrong ;) (but the bread turned out right at the end)

[@jocelynco1624]

Thank you Jack. I should start doing this. How could I have missed this method. It is very similar to the TASK LIST we were taught in Culinary school. It helps one get organized and not be overwhelmed.

[@GARDENER42]

I think you've probably picked the most honest & value for money sponsor possible. Meanwhile, my latest sourdough attempt has been yet another cow pat. I just can't seem to get it. 🥺

[@dorieduvall]

So awesome! Thank you Jack!

[@Bakewithjack]

You’re welcome 🤗

[@mandyhasler4802]

hahaha. Love it. I kind of did something similar by making a grid with about 12 columns and each line has, like yours, the breakdown. Mix - rest 30mins. Next line. 1st Fold. - 12 - 2hrs. Etc. and I tick off each as its done. On a clipboard - and the grid will last for 12 weeks! But I will improve it by leaving a column for time started and write down the times. Brilliant. Loving seeing you back, better than ever.

[@angelikaradominska5512]

What I have learned by few years of baking- no timings, just watch your dough 😄👍

[@ethneeontario3508]

Yass!!! Thank you Jack!

[@nicoletteboshoven5418]

I have done this in my bake booklet 😄. Thank you!!

[@Bakewithjack]

Nice one Nicolette ☺️🙌🏻

[@rlwalker2]

Excellent help. Thank you.

[@Bakewithjack]

My pleasure Richard! ☺️👌🏻

[@jbz9547]

Thank you so much! Really appreciate this tip.

[@Bakewithjack]

You’re welcome 🤗

[@annemack3357]

You are amazing great list . 👍

[@ozdoits]

PERFECT! 🙏☺️

[@phillyb8347]

Nice tips! I've been experimenting with treacle sour doughs and making my own fermented/cultured butter to go with it!

[@PrairieMom]

I also use sticky notes...hang them on my oven door where I proof my dough. Great video Jack!

[@jodigent]

This is a great tip. I’ve got a little book that I write down what I do (tge streps and timings) and results. I know it mostly by heart but the notebook keeps me in check. And yes Jack I do set tge timer on my phone to remind me! I sometimes get sidetracked! 😉

[@simonsteamyhead5738]

I can simplify it further.. 9am- make bread.

[@malusantos1551]

Thank you 👏🏻

[@suiokhuaong9302]

Excellence idea

[@lyndakempland4559]

I love sourdough

[@Bakewithjack]

MEEE TOOOO!

[@laraq07]

I have the quick timing guide for the sd beginner's loaf (video #101) written on a quarter sheet of paper along with a list of the ingredients cause that's all I need at this point. :)

[@answerappearing]

I would rather have the water/starter/salt/flour weights on my postit than the times.

[@criswilson1140]

2nd posit.

[@jeffreywilson4095]

Me, too, and I include oven temperature and approximate bake time, as well as what time I need to start the oven to get my baking stone up to temp.

[@ranasen242]

Super video. Am still not sure if I am a sour dough kind of person though! I do not even invest this amount of time in my other relations😂

[@Bakewithjack]

😂

[@judyedwards6020]

You have been a good help to me making Sourdough. I have been making lots of loaves, good rise, good crumb but most of the time, the loaf is moist inside.. I can't figure that one out..Any advise?

[@christinekulp5875]

Jack, if we choose not to refrigerate the dough over night and bake on day 3, how long should we rise the dough before baking on day 2?

[@pinnysun8442]

I should have read the description more carefully next time, i really thought you going to bake a "SHORTCUT SOURDOUGH" instead of "write"ing it out🤬😝

[@jonam7589]

You didn't show anything? Did you even make a bread? How did it look like?