76: The Sourdough Success Principle: These TWO things - Bake with Jack

The more I make sourdough the more I realise that success is down to two things: the multiplication of yeast and building structure in your dough while that is happening. Once you have the principle, and as long as those two things happen, your loaf WILL puff up and WILL hold a nice shape too. You win! Then, when you really get with it, you are free to make your own sourdough process fit around your life, instead of the other way around.
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[@TonyPerez1981]

I'm on a tight schedule, feed my starter in the morning. Evening I prepare the dough, fold it 4 times every 20 minutes. Next day shape, rest 1 hour and in the oven. Boom, bread at 8 am without breaking a sweat

[@sherrymartin8020]

I've been making sourdough for a year now with reasonable results but very big holes. Since watching how you do it I have made two batches and been ever so much more gentle and am amazed at the difference. What a revelation, thanks Jake.

[@athenaviza8222]

Adore you Jack! Such great simple explaining for a 70+ aged woman like me! Your videos have assisted my sourdough making so much. I always look forward to your videos! I only started making it recently but they are always improving with your help! Would love to show you some photos! Lots of love, Athena. 🍞

[@catherinecolbert7148]

Athena Viza. Jack is on Facebook. If you are as well, post your bread there with a 'visitor post'.

[@tinaingamells932]

i can never get enough info on sourdough..this was great ..thanks Jack.

[@Bakewithjack]

Thanks Tina!

[@micheleschroyer85]

Yes Jack ,the answer is yes please make the video! Please

[@veggiek8boud234]

Always entertaining and knowledgeable! Thanks Jack

[@billkamp3284]

Great explanation and summation. Been thinking about this for a while. Thank you for doing these vids. I've learned a lot.

[@janebennett703]

Great - very helpful. Was just pondering the same two things with my last loaf!

[@mya514]

thank you for the great info...so far your info on starting small on my starter is working for me..thank you

[@desmocharlie]

Yes please more in depth videos on this topic. Thank you!

[@dumontanne-catherine7410]

There are so many books and tons of recipes on baking sourdough bread but you succeed in a couple of minutes thanks to the info in your videos to hit the nail on the head. Well done Jack, can't wait to see you next video. Enjoy the weekend (back to normal temperatures)!

[@wingnut4200]

Keep it up!! Principles and 'muscle memory' on these principles makes all the difference.

[@Bevieevans8]

I’d love to see a video on sourdough structure. I’m new to sourdough too, so your help would be greatly received!

[@robertnordeen4631]

That's what I was working on today with a new try with stone ground whole grain rye flour as a starter on 3rd day. Fresh basil a few grapes some bread flour, fold stretch in a plastic bowl n wait for rise. Hey it's growing. Put in warm place and wait. Jack you really know how to say it right. Success. It's 6 hours and it's about doubled in size. Rising in oven with light on with a pot of hot water. Bake bread tonight.

[@facobasten1984]

MATE thank you so much for putting things into clarity!! I hate having to blindly follow recipes and i have been scrambiling into websites groups etc just trying to undstd the principle!! Omg you are a savior. It took time to find a way out of The maze but you have just laid out the crumbs on the main path thank you so much. Yes please also a video for scheduling and how different elements affects the time needed on each stage. And also about yeast water in principle, i mean if making this method or that method how each affects when it is made into bread or whatever it may be. Because fruity scented bread sounds very lovely. Thanks so much you are the best !! 🌼

[@powderriverfarrier]

Hey Mate this is likely one of the best videos you've produced for those paying close attention. You're teaching good principles not rigid steps. How can I be sure? The bread I produce twice a week based on your instructional videos is the proof. Took the Farm Loaf recipe from the kit I bought from you and threw in half a stick of butter. Outstanding results. Keep 'em coming Jack.

[@Bakewithjack]

Amazing, so pleased you like it I was worried it would be quite confusing! 😬

[@isabelab6851]

Fine and edible...now this is a standard i can and do live by. New at the baking game...have been making my own sourdough bread...one loaf a week...perfect for me...and it has been returning out perfect (for me)

[@rwe2156]

Yes, yes, more sourdough stuff!! Thank you

[@Bakewithjack]

You’re welcome robert

[@orvillemeek6893]

Another excellent presentation...I've been making sourdough bread for quite some time and at first made it way more complicated than it is...two things that you have mentioned in previous videos are dead on--you don't need to keep a huge amount of starter going and rather than speed the process up, slow it down to fit your schedule--use the refrigerator...once I figured that out I've been crafting pretty good looking bread and it is fun to do...keep up the good work...

[@Bakewithjack]

Thanks Orville I certainly will ☺️☺️☺️

[@orblivious1]

just discovered your channel. so far i've learned a bunch from just a couple videos. really enjoying the content.

[@Bakewithjack]

Nice. Thanks so much!

[@hsun9810]

Couldn't agree more on the recipe books. No matter it's cooking or baking the failure rate of copying the recipes word for word without understanding the reasons behind it. Unfortunately people are either scared to try or they think holy of some big names, the end result is people collect a lot of cookbooks which didn't help much to improve their skills, while instead they should keep on trying and failing until they get the hang of it and become confident. Like kids' in their painting class, use your hands and some imagination, make a mess and you'll see what you can create.

[@Bakewithjack]

Couldn’t agree more ☺️👊🏻

[@larrymageran6945]

I agree..... Another in-depth video would be wonderful. And thanks a million, to you, for making bread such an easy journey to follow.

[@Bakewithjack]

Coolies ☺️ you’re so welcome!

[@GenWivern2]

Good video. On the yeast side, once you have a mature, vigorous starter it's pretty hard to go wrong so long as you look after it; as for stretch-and-folds, they work magic. It's sort of depressing, actually. I usually knead French style, and it's really effective for quick mixing and gluten development (and enjoyable!) ... but if I'm lazy and just do a set of folds the difference is nothing much. Given good shaping you're unlikely to be disappointed either way. The other thing which I reckon can make a big difference is an extended cold autolyse - that's mostly about flavour but it does seem to improve the texture too. The downside is incorporating the starter into the pre-mix, which is a rotten job. If you can be bothered to stretch the whole business out to 48 hours or so you're into remarkable tasting bread territory, but it's not something for everyday baking.

[@Marideliful]

Jack, the more I see your videos, the more I like your way of explaining what is important in bread making. This one came just at the right time. I was quite happy with the bread I was making..., but this last time I made some changes and then, I felt that the structure had been neglected... You just said it! Thank you! Pleaase, go on talking about structure. That's so important! Thank you so much for your videos!

[@Bakewithjack]

Thanks so much Delia ☺️ more to come!

[@janetra1111]

All your sourdough videos are very useful...❤️

[@Bakewithjack]

Thanks Janet ☺️

[@hsun9810]

Nice work Jack! couldn’t agree more on your view of recipes. People always ask for recipes because they are insecure about the outcome and thought that by following the book will do the trick, in fact the a recipe are just a reference not the golden rule because ingredients you use are never the same as the writer’s. It’s the same philosophy as driving, you learn the tricks of driving but will always drive a different route and style when you’re on the road. Good luck everybody!

[@Bakewithjack]

Well said Hao!

[@kimkhoo4358]

Thank you for making it so simple. I am a newbie and had been reading/watching/making notes of instructions/recipes/formula until I am weeping/bleeding lavain... I made 1 sd loaf which was a good start by my standard... After a while I decided to try again... The dough overfermented...horrors.... And now I trying to understand SD and muster enough courage to try again. This again

[@eunicebrothers1950]

THANK YOU for all the informative videos you make. They are most helpful. In your video you had mentioned the possibility of making a video on creating a schedule. YES, PLEASE! THAT WOULD BE MOST HELPFUL AND GREATLY APPRECIATED. After watching MANY of your videos, I feel like I have a lot of the baking concepts down except for creating a baking schedule that works for me. Since this video is a year old, perhaps you've already made a video on scheduling. And if that's the case, can you please provide the link for me. Really appreciate all that you do. You are amazing!

[@nstgyul9715]

You're The Best!

[@chrisbianco445]

Yes, please make another in depth video on your soudough structure method. Sounds intriguing and ever so helpful. I love making sourdough but would love more info on adapting the fermentation process to my time schedule as needed. Keep your videos coming, I look forward to them each and every Thursday morning! Especially your videos on sourdough! Thanks Jack!

[@Bakewithjack]

You’re welcome chris! On it 👊🏻

[@robertpaul50n]

Check out Trevor J Wilson's channel

[@terrypogue]

And how to i figure out how much starter to use? I have good bubbly thick starter I’ve been tending for a couple of weeks. Can i turn about any regular bread recipe into a sourdough bread. I have read that a pinch of citric acid in with the salt will give it extra sour flavor.

[@rpug2920]

Thank you Jack! Greetings from across the pond in New Mexico, USA. I would love to hear more about how you schedule your bakes and the adjustment of the amount of starter used. Would be fascinating. Again, thanks, I love your videos.

[@Bakewithjack]

Thanks so much, I had a few requests so I’ll get on to it soon! ☺️☺️☺️

[@TammiKwok]

Yes please on the schedule!! I make sourdough with a white flour/whatever flour (rye, spelt etc) mix, and sometimes I get that puddle effect if I’ve left it too long.

[@Bakewithjack]

Cool. Working on it Tammi!

[@triciaputley4175]

Great video, I love making sourdough so would really appreciate the second video.

[@Bakewithjack]

Amazing, I’ll get on it!

[@kayeshaver7290]

Yes, please make another video on adapting fermentation, pre-shaping and shaping to fit one’s schedule. I know there is a lot of flexibility, but still unsure about how much.

[@Bakewithjack]

Coolies... on the way ☺️

[@Studenta64]

Thank you so much for your sourdough videos. I would be really interested in a video showing how you organise your timetable on baking day.

[@Bakewithjack]

Nice. Will do!!

[@sandrakolka174]

Yes, how to successfully adapt to a human schedule would be lovely. I don't have good luck lately after an overnight chill. Takes too long to warm up and revive. Bakes to a frisbee, which means yeast pooped out. When I tried my bread proof oven feature at 85 F, better, but still pedestrian. I've been using sourdough starters for years, but cheating with a tad of yeast. Learned from Amy Sherber, NYC. I keep on trying though. Have you seen Elaine Foodbod's method here--she's a Brit. High hydration method turning out gorgeous loaves.

[@JSTpacek]

Yes, Jack! Please make a video about scheduling. For example I'd really want to bulk ferment overnight and proof next morning to be able to bake before dinner.

[@Bakewithjack]

Cool. On it! ☺️👊🏻

[@pendalink]

I think this outlines the important principle of internalizing the relationships present in your parameter space such that you come to truly understand a process and find its flexible points, rather than just learn to follow one specific approach to reaching a certain end. To that point, well done and nice video

[@Bakewithjack]

Wow that’s exactly what I said. But, like. More better ☺️👌🏻thanks pendragon!

[@daleschielke3949]

I look forward to our weekly meeting, and yes please make a video on schedule.

[@Bakewithjack]

On it Dale! ☺️👊🏻

[@Nollala]

Hi Jack, I recently discovered your videos and I love what you are doing and your enthusiasm!!! I have been making sourdough bread for a while now but my question is, how do I know whether to knead or to do stretch and folds? Thanks!!!!

[@evayu298]

Like your term of home! I call mine the USS Enterprise!

[@TwinDoodles]

Thank you for all your video's, it helps alot! Can you make one showing how to make a baquette?

[@RolandHanekroot]

Thanks for these videos ... I love how clear you make things... Branding is just an amazing and baffling thing really... Three ingredients and the number of permutations and opportunities to f*#k it up are limitless... I certainly seem to be able to find a new opportunity every time I have a go... Thanks also especially for your instruction video on how to work a really wet dough... Although I'd love to see how you do a stretch and fold with such a wet ciabatta dough as well... Cheers Roland

[@Bakewithjack]

Thanks Roland, on the list!

[@soniaclarkson3766]

I think any videos you put out for bread making would be appreciated. I would rather not be a prisoner of a specific recipe so if i could understand bread making that would be awesome!

[@TelamonianTeukros]

Stretch and folds ROCKS! For e.g. 80% hydration dough, a half hour after mixing, you use your (wet) dough scraper to separate the loose and floppy dough from the sides of the bowl and then you put your (very wet) dominant hand under a side lobe of the dough on the same (dominant hand) side of the bowl... it has the consistency of porridge... you're very afraid that it will all just flow through your fingers! But FLOP! (that's east) and then rotate the bowl 90 degrees clockwise... put your (wet) hand back under the dough... it's already firmed up. It doesn't feel like porridge anymore. It already feels like dough! It's like magic! So you use gravity to stretch it out so you can fold it again... FLOP! (north) and rotate 90 degrees clockwise... put your (wet) hand under the dough again... it's tight and you're bouncing it up and down to stretch it enough to fold it over again. FLOP! (west) and rotate 90 degrees clockwise... one more stretch and fold (south) makes one set. Cover your dough and have a beer. Repeat the process two or three time every 30-40 minutes. No kneading required. Then you can shape the dough, using two sets of "envelope folds" similar to what Jack illustrated in his most popular video, "How to stop your dough from spreading out flat! Bread tip 24" (with a fifteen minute bench rest in between), then into the banneton, and that's basically it... The caveat is (and it took me a long time to understand this) that mixing is the most critical stage of the whole process. A good mix lays the foundation for success. And especially with very wet dough, mixing has to be done by hand...

[@Caleuche3]

You should read a book called 'Open Crumb Mastery' it's an ebook by a baker in the us. Absolutely indispensable for me when it comes to sourdough

[@Bakewithjack]

Yes I’ve heard about it and I’ve heard it’s great! Don’t like reading on my device though if I can help it 😬

[@RoryAherne]

Thanks Jack! This is great along with your schedule video. Demystified everything. Am I right in saying we could be even more "flexible" by making this into a tin loaf bread where the structure isn't so important?

[@N9524Q]

I have recently found your channel. Very good! This video and subject has much more implications than what you realize because of where you live. I live in Panama. Our average temperatures are around 80 to 82 F. I do live in an air-conditioned apartment (maybe at 78F) but I have a small restaurant on an island with no air conditioning. It is extremely important that we develop the structure before the yeast get carried away. I never PowerMix anything it's always just hydrated the dough and do stretch and folds over about four hours. It doesn't matter whether it's sourdough or yeast we use drastically less yeast than most people would suggest. . So as to ensure the structure is well form before the yeast go to work. Another principle that I use is after final shaping I go to the oven early. Many would consider underproof but not under developed. This gives us the best oven Spring. The combination of those two principles give us the loftiest of loafs. Keep up the good work

[@Bakewithjack]

Nice one Sonny 👌🏻

[@makingbakingnana9652]

Excellent video again Jack. I’ve always done my S/F at the beginning of the process. Interesting to hear they can be done at the end of bulk ferment. I’ll give it a go. Thanks 😀

[@Bakewithjack]

Nice ☺️👍🏻

[@TVADGRL]

I Had no idea you could do the stretch and folds at the end either. If you do them at the end, how long do you have to wait to pre shape and shape?

[@ibsoarin]

Jack, In one of your upcoming videos, I hope that you can explain how sourdough bread is different from baker's yeast. I am fascinated how sourdough bread starter is a combination of natural yeast and natural bacteria. Thanks for all of your wonderful videos.

[@mmb_MeAndMyBees]

I think baker's yeast is commercial yeast (eg the same whether in US, UK etc.) Probably a specific strain of culture from brewing industry ! Whereas, Sour Dough is 'wild yeasts' in the air, at your locality ! Eg London, San Francisco etc. (Mind you if you wanted a Sour Dough San Fran 'style', you would need a bit of genuine San Fran 'Starter' to seed your London dough !?! I'm not food scientist, but loved the brewery smells, as a kid, in my local town ! Oh and Marmite (UK yeast based Spread, derived from brewers yeast ! ) Lovely on home baked bread. Full circle cooking 'n baking !🤗

[@catherinecolbert7148]

I still have yet to made a sour dough bread. This info will certainly prove helpful when I finally get around to it. Thanks for all you share. :)

[@ibsoarin]

Catherine, Why wait?! Get some sourdough starter going from scratch from Jack's "How to make a Sourdough Starter, Bread Tip #68" - kzbin.info/www/bejne/laKZYniao9Wrq7s In one week you can have a decent sourdough starter. Jack will soon more excellent advise on sourdough bread. I really enjoy a slice of sourdough bread to sop up gravy and sauces or to eat along with soup. It holds its structure and does not become soggy.

[@Bakewithjack]

Good luck Catherine ☺️👌🏻

[@gwloo]

Yes, Getting that extra 20% oven spring a.k.a. puffed up, we need to invest time for building structure. Will be nice if you can share how you do it differently. I'm particularly interested in knowing how long can we stretch it before the yeast had no more food to multiply....or the gluten starts to weaken (if there's such a thing). Great videos btw. Thanks.

[@StarlightStream]

I would like to see a new video on how to fit sourdough making into someone's schedule.

[@Bakewithjack]

Cool. On it Mario 👊🏻

[@dipikachordiakothari]

I loved ur video.. they're awesome... How can I make my sourdough a little less sour?! Any tips Thanks and keep up the great explanations... ;)

[@beckijameson3844]

Yours is a very helpful commentary. I look forward to seeing a talk about conditions of the dough/ how to assess your dough's structure. While doing stretch and folds, talk about how the dough gets tighter and less extensible. Maybe tell new bakers about the importance of not ripping the gluten strands. And talk about how to determine when your sourdough is sufficiently fermented to allow a good bake. Sometimes the poke test is insufficient, especially when evaluating a refrigerated dough. Maybe you've already covered these topics? Can you tell us which episodes?

[@Bakewithjack]

Good call Becki, haven’t covered this yet 👍🏻

[@beckijameson3844]

I'm glad to have made the suggestion, Jack!

[@ruchio]

Love watching your knowledgeable videos. I have subscribed, and follow you regurgitate. Solve my problem, using your recipe, why my dough is sticky. Not able to handle wet sticky dough. What should be done differently. I feel like adding more flour, which will make the dough more handelable, but make very hard inedible bread. I have tried that, that’s why I know. Please advice.

[@soniaclarkson3766]

I love your videos Jack! Are these principles true for all yeasted breads? Ie. The stretch and fold part?

[@pauloabelardo5178]

Hi jack! I love your videos!! Why is my dough still sticky and doesn't firm up? been hand kneaded it for 15mins already and I also used my standmixer. I also proved and shaped it after 30 mins.

[@valeriehudson4648]

I thought I'd experiment and yesterday I started a sour dough loaf. But, I didn't use starter so I figured it would take days. It was a whole wheat, spelt, and twelve grains. It gave me some worrying moments. So I went to your vids to help me figure it out. I did the stretching and folding along the way and got some real elasticity. I figured another day; but, it has risen double & half after 30 hours. I didn't know what to do after this rising: whether to knead and shape or just put in oven. Thank you for helping with my experimenting with the recipe instructions. I am going to follow your directions on lite kneading and shaping. Then I'm going to let it rise again and put in oven. I have since started a 'starter' for the next one. What helped was the 'humidity' and 'heat' we are experiencing; and setting the bowl of dough into a bowl with boiling water and covered with tea towel. (twice in the last 6 hours.) What I really appreciate is your approach to bread.

[@Bakewithjack]

Without a starter? That’s cool, so you just made the dough and waited?

[@valeriehudson4648]

Yes. I figured it might work. It was a disaster! It had the worst smell out of the oven. I took a piece and chewed and offered the dog a piece (he eats anything) and he turned his head away. As I chewed, I wondered why I was eating it. I spit it out. I did cut them open and they had some holes but thick. Fortunately, I learned quite a bit with this experiment. I should have done the folding one more time. I think the grains and seeds might have made that strange taste. I'm going to use white flour for the next one until I figure it out. I gained more confidence to maybe do it right next time. I have the starter started and it has tripled in 1.5 days. I'm going back to the video and your instructions. And, when learning a new technique, failure is learning. Thanks

[@vh7223]

It's very clear to me. This is the same principle with yeasted loaf..

[@paayelagarwaal8766]

When u say 10 hours fermentation, does the starter quantity decrease or the fermentation happens in the fridge to over overproofing.

[@Anteater23]

Does building structure mean aligning the gluten strands in a particular way in order to cook better?

[@sarthakmohapatra3738]

thnx

[@Bakewithjack]

You’re welcome ☺️

[@profkillbot]

you mention pre-shaping a few times, and i’ve seen that called for in other methods and recipes. I assume this is building structure/tension but i’m not sure why or how it works. any thoughts?

[@Bakewithjack]

Yes! You are tightening the dough and the gluten strands, building structure and uniformity every time 👍🏻

[@adrianacantisani]

So, if I know I have to leave my dough in bulk fermentation on the counter for longer than usual, adding less starter than I normally would should (hopefully) prevent the dough from overproofing????? Please say yes!! :-) Thanks, Jack!

[@thomasgerke1904]

How do you calculate the fermentation time? I saw a table on some pizza making forum with fermentation time in relation to ambient temperature and starter amount in the "recipe". You calculate in in such a manner? For instance if i got 74°F in my house and 20% starter in my recipe it says i would need to let it ferment for about 10 hours or do you also take the time in the fridge into account?

[@pontuskarlsson2951]

that hair is so good

[@heyrose7768]

Would you do a sourdough video using einkorn?

[@viveviveka2651]

I read at least a dozen books on sourdough bread. The only author who really understood the science was Dr. Ed Wood.

[@Daluke61]

"I don't 'knead' a recipe"... see what I did there. Great info as always, keeping me inspired!

[@barrychambers4047]

Jack, you mean, those wild-ass sourdough yeast are making whoopee in my starter jar? This can't be!!!

[@charlesmathews5840]

Hay Jack, help, please help!! My sour dough bread is coming out wei.rd! Loads of puff on top but like a pancake at the bottom!! What could I be doing wrong? 😞

[@ericaliu14]

Hi Jack, my dough barely rose in the bulk fermentation period when I put it in the fridge for 24 hours. Is this normal or I’d better start over?

[@goldenrule4064]

Yes please make “scheduling” vdo.

[@ronjawegener7252]

Hi Jack, I'm a beginner in sourdough bread baking. I got a bit of sourdough starter from a local bakery. But now after a free days it kind of smells like vinegar. I guess I made a mistake. Maybe it was too cold (20,5*C in our kitchen)? Am I able to reverse this progress so that the vinegar stuff changes back to sourdough? Or do I have to begin again? Greetings from Germany 😊

[@clericneokun]

Have you ever come across any kind of serious study on what can be considered as the most efficient shape of a loaf (i.e. strongest structure that can expand the most, encourages the most equal distribution of heat, etc.)?

[@Bakewithjack]

No 🤣

[@gerdavogel5287]

I prefer to use wholemeal flour but it since it is heavier it never rises as much as white flour. Is there a way to overcome this? I have learned lots from all your videos, they’re inspirational, thanks 🙏.

[@Bakewithjack]

You can mix the two, a 50/50 mix makes a wholesome flavored loaf as well as being quite light 👍🏻

[@sunilkumarparhi9943]

Sir can we make bread using whole wheat??

[@paulrichards8323]

What about the wild bacteria that is also growing in the starter? This is the sourness effect. How can you leave this out?

[@Jim181059]

Timing is the biggest factor that stops me making bread regularly. I have two nice starters in the fridge but can never work out timings to fit in with work and life!

[@Bakewithjack]

Cool Jim, video coming 👍🏻

[@stupollock6851]

I’m not easily discouraged and am still going to continue with this sourdough bread-making even though I’m terrible at it. Think I’m too stupid for sourdough. I have had a few good loaves but mostly doggie treats. At least grateful they don’t refuse and comment rudely.

[@ellied5657]

Ha! My dog loves my frisbees too.

[@americomellagi6839]

In resume: I need to define how much sourdough is necessary according to the time the dough will rest in fermentation. Second: how many folds I will make during this period. Am I correct?

[@Bakewithjack]

Yes 👍🏻

[@zumbafanification51]

Why preshape is needed before the final shape? Thanks

[@Bakewithjack]

Another layer of STRUCTURE making for a better final shape and taller PUFF ☺️👌🏻

[@aikatf7123]

If my morning us hectic and I don't manage to fit in my stretch and folds can I just do them later in the day after the dough has risen? It kinda seems like that's what you are implying?

[@Bakewithjack]

Yes 👌🏻

[@Bakewithjack]

kzbin.info/www/bejne/poSrgHdqmZ14mNE ☺️👌🏻

[@claireguthrie1234]

I still don’t understand how to do the sourdough starter. I’ve watched the video several times. Also if i do a half kilo flour, how much starter do i use. Feeling confused.

[@Bakewithjack]

Couple of recipes on my blog if you haven’t seen already Claire 👍🏻

[@Sheepy007]

Basically Sourdough starts by itself, all it needs is food, water and warmth. Basically you just need to mix water and flour (1:1 ratio is best) , cover it and let it rest at room temp. After a few days add a bit more water and flour. Making starter from scratch should take somewhere between 10-14 days. When sourdough becomes bubbly, sour and starts to rise up after a feeding procedure then its done and alive

[@clericneokun]

I haven't tried one yet so I'm still not sure if I want to spend that much time making one.

[@Bakewithjack]

The time will pass anyway. With or without bread ☺️

[@dansidi1]

Hi Mate, I really enjoy your videos, but..... Whenever I attempt making sourdough, I always (and I mean ALWAYS) end up with a sticky mess that has no structure, no tension. It has the texture of stringy porridge, it stick to my hands, the scraper, the bench. It's very wobbly. I just throw it all away. It's a shame - and a waste of my time. I'm sure you hear this all the time. It's very frustrating because you make it seem so easy and straightforward. Any advice for someone about to give up ? Cheers! Dan

[@Bakewithjack]

Dan! Watch video 30! Sounds like your dough might be overfermented if it’s stringy porridge and wobbly. If it’s warm where you are it might be fermenting too fast!

[@dansidi1]

Thanks Jack, Yes, you're probably right. I was making the dough on Saturday when it was boiling hot in my kitchen (and everywhere else). The starter looked good - full of gas and rising, so I thought I was good to go. So, should I just shorten the bulk fermentation time? How do I know when to start the pre-shaping? Is there a test or just by touching the dough. So many variables - so much experimentation needs to be done before I can get a feel of when each step is right. I will try again - I am not beaten yet!!!

[@lb3062]

Who's giving these awesome videos down-votes?? 😒

[@valeriehudson4648]

I looked and it looks like a down vote. It is the cuff on the hand - they both have it.

[@coastalbiosapiens7204]

What about making two separate doughs, one with yeast and one with sourdough. Than mix the two doughs before proofing and baking ?!.

[@juliaaquaamateur1573]

What's the point of using sourdough then?

[@coastalbiosapiens7204]

If you want a sourdough bread you'll need sourdough. If you want a bread with a good structure you're better off with a yeast bread. Now you can have the best of two methods. And you can experiment with the texture and the sourness of the final product.

[@TelamonianTeukros]

Just use a preferment then. Poolish or biga.

[@Bakewithjack]

That sounds weird... or you could make a yeasted dough and add some starter for a little flavour

[@strangerintheselands251]

Wha' 'appened to yo' pears, mate?

[@louismccoy3067]

Why is my finished loaf dense . It's reasonably tasty and chewy but it never has the big loose look full of holes

[@jerrysmith372]

I'm having the same issues. I mix my starter in with my flour and I get a good rise the first time. I knock it back the way everyone says to do and then nothing. No more rise and it bakes up dense and chewy. I want a higher rise and a fluffy crumb. I've been experimenting about a month now - I hope to figure it out soon.

[@michellemicallef3250]

Hey Jack. My friend gave me hes well established starter. Now what I want to know is, If I put 60g of the starter in a new jar, do I feed it with 30g water, 30ml water? Please help

[@Bakewithjack]

Take out 50g of starter and make pancakes. Now feed up the tiny bit you have left for your first bake!

[@daddyjohn2007]

😁👍✌🖖👌😎

[@OlgierdKostanowicz]

It makes sense Jack, but why is my dough looks like a soup???????????? :-)

[@Bakewithjack]

🤷🏼‍♂️ maybe it’s too much water, I work with 72-75% hydration as a rule 👍🏻

[@OlgierdKostanowicz]

Bake with Jack Oh Jack, It’s a nightmare.

[@flowerpower3618]

I never know how sticky to make it.

[@madmaster3d]

someone tell me what he said he talk too much & my english not too much good

[@maecheah2032]

I did the whole 8 hours and my dough still a sticky mess 😭now sitting in fridge any idea how can I save it?

[@Bakewithjack]

Pizzas 👌🏻 then try again 👊🏻👊🏻👊🏻

[@robjacobs5199]

What ever you said made no sense to me.

[@Bakewithjack]

😬 sorry rob.

[@barryirlandi4217]

I have made smelly porridge many times.... boo hoo

[@Bakewithjack]

😭

[@Bakewithjack]

Keep trying!

[@m-pjoanis4667]

At the beginning it sounds interesting to listen to him but he talks a lot and even more and still found I was not learning much, tried other videos from him and find it's the same thing, Talk... I need to see the process in progress and results instead of just hearing about it. But, Thanks