6 SOURDOUGH RULES I Live By (and you should too)

We can all talk about sourdough PARTICULARS all day long. Like your flour choice or your feeding regime. The things you really must and must not do. But there are more important things at play; let these six rules be the umbrella under which those particulars sit.
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0:00 Hey Homebakers
0:38 Minor sidestep about the art of spontaneity
02:56 The first RULE
04:28 The second RULE
05:43 The third RULE
07:03 The fourth RULE
09:48 The fifth RULE
11:15 The Sixth and Final most important rule to rule them all (I told you!)

[@Simplycomfortfood]

Well hello Jack! I have always just used my kitchenAid mixer and then I was watching one of your videos and you mentioned something about feeling the dough, knowing when it makes that change, that transition from stiff and heavy to soft and subtle. I had never "felt" my dough. So one early Saturday morning, my wife was still in bed asleep. So I wanted to make a loaf if bread, but if I used the mixer it would wake her up. So a took a large bowl and started. Poured 500g of flour in the bowl. I ran the flour through my fingers, feeling the softness and temperature. Then added the water where I had proofed the yeast and honey. I was amazed at the aroma when the liquid mingled with the flour. I slowly began to feel the beginnings of the dough coming to life. Kneading the mass until a a soft and velvet ball of dough appeared. It was such a great experience. All because you said, Feel the Dough. Thanks Jack. Have a great weekend.

[@jhawkins002]

It always puts a smile on my face how often your bread videos aren't, at their core, actually about bread. Here's to returning all the tennis serves in life! Cheers!

[@ivycroake6611]

Here! Here! I think you've hit the nail on the head. As Jack would say,"Roll it!"

[@donaldduck9214]

I'm in love with dough. In love with bread baking. Been baking home made yeasted bread for a bunch of years. Then i turned to sourdough baking. Last summer- a hooot greek summer-only one loaf of the many i practiced with made it to the oven. I never gave up practicing. The notes i've been keeping and my observations are much more than the loaves i've baked so far. But here i am,about one year later,all of my loaves make it to the oven,nicely shaped(well,most of the times),and i have even reached the point where couple of friends of mine buy a few loaves from me!So, practice,practice,practice everyone .There's no such thing as failure when it comes to home bread baking,only something new that "failure" will teach you. Thank you,Jack,for all the knowledge you share with us😍✌️

[@kathleenfairykats1166]

Also wanted to tell you that I had a near miss disaster with my starter. I live alone and don't bake every week, so I often leave the starter in fridge for a month no worries. But this time I forgot it for nearly 2 months. I fed it and it took many hours to start percolating again. My instinct (bolstered by your last video) told me to leave out overnight and feed again next day. Voila! happy happy starter and even happier moi 😆

[@Vanessa-pe1fo]

AAAAGGGGHHHH, I just got your book and I'm only in about 30 pages and oh lord!!! I can't tell you how much I've learned... I think the best thing I really like about your videos and book is you actually EXPLAIN why you do something, what causes it to happen, it really does clear up so many questions I have had over the past 6 months of starting my bread making journey. You don't just give a recipe like the majority of people out there, you just don't ASSUME that we all know why and how to do something, you actually explain it...Thank you!!!!!!! Keep up the good work. Your never too old to learn something, and i appreciate that you take the time to "dumb it down" so to speak so I can understand. Marvelous....I've been baking most of my life ( I'm 64) mostly cakes, cookies, etc... but never really bread, I thought it was too hard, too complicated...nope.. I'm so loving it!!!

[@77goanywhere]

Keeping a bread diary has made a huge difference to my baking. I now run classes of my own here in Australia, and the key knowledge I pass on is not just teaching a single recipe and method. Like you, I try to teach PRINCIPLES. Learning the key principles behind what makes for successful sourdough opens up an entire world of fun experimentation and personalisation. Cheers mate, keep it up!

[@suehedges436]

Life is a roller coaster 😂, you’re a gem Jack, such a star. Fantastic advice as always. Thank you for your insightful observations on bread making and indeed life! 😊

[@davidclark9086]

You nailed it.

[@priscillareeve]

As usual, wit and wisdom. Without Jack for the last 5 years, I would not be baking sourdough and stuff every week, learning all the time. I have been taking notes as you suggest because I never know what the results will be. If I've made a good one, then I want to repeat it. Thanks again

[@joeyyBANH]

I feel like I got bread therapy. Was feeling down I couldn't produce sourdough bread again like I use to. I need to be patient with myself and relearn. Rule number 6 is exactly what I need to hear. Thank you Jack!

[@unitedlutheranchurch5147]

I've been making the same sourdough sandwich bread recipe for a year now, roughly once a week. My family doesn't love the very "sour" flavored bread, so I tend to bake it the same day as I work through the recipe. I've gotten consistent results and learned a lot by doing this one recipe well. I now feel confident giving the bread to others (if I bake extra). I think I am ready to start experimenting more with it, or maybe even tackle a new recipe- perhaps one of the "artisan" style loafs. Thanks for your videos and the encouragement to keep at it and approach it with an open mind rather than expecting perfection every time.

[@MrShinentwist]

So my husband doesn’t like sour dough bread…is the trick to bake it the same day? It’s basically just he and I here as empty nesters so I’m still making yeast bakes ( he still buys sandwich bread at grocery too lol ) but I eat my loaves . Anyway I’ve not ventured into sour dough but one day I’m sure I’ll want to…just not too soury

[@charlesbruggmann7909]

@@MrShinentwist If you don’t want your sourdough too sour, try using a “lievito madre” or “dry” starter: 50 or 60% hydration - so half as much water as flour.

[@robinwatson5970]

I have “stuff “based on what you suggested when I first found your videos. One thing that’s invaluable to me is the paper and pencil you suggested. I am a weekly sourdough baker, I will say that almost every time I bake sourdough something is just a little different, but isn’t that the fun of it, 👍💕

[@shanonbalser6556]

I've come late to your videos. You're already moving on. Nevertheless I want to thank you for these videos and your way of teaching. You are a happy spot in a day of learning more about baking bread. Good luck with whatever journey you are embarking on. I bought your book. :)

[@emmelia-6068]

One of your best, Jack! Thank you! ❤ Because of you, this recovering perfectionist can bake without fear of "failure" or of "doing it wrong." Even the funny, flattish, funky-looking loaves I got when I tried the cold oven thing -- I loved working the dough, and the loaves smelled and tasted great, and I re-learned some hard facts about my oven 😅. I bake for enjoyment, for food, and for sharing, and thankfully those modest goals don't require perfection... 😋

[@brywalker7199]

Half way through my second attempt with Sourdough. So far its way better than attempt number one. It's been so valuable to have a starter on my counter. I've used it almost everyday. Thank you Jack!

[@Bakewithjack]

Yay! Nice one :-)

[@TheSwissy4me]

This is similar to practicing the piano. I’m a classical pianist. While I can sightread well, going through a piece one time is NOT a well learned piece. Bread making -practice many times, you will gain experience and you will actually know what you are looking for to improve on. I find the two similar. Music practice and bread baking. It all boils down to PATIENCE. The more you do it, the better you get. Thanks Jack. I love your inspirational videos.

[@kathleenfairykats1166]

I started learning to play the piano a few years ago in my sixties. I still can't seem to play a piece all the way through without making mistakes but I'm not giving up. Music reading is getting a little easier and I can even sight read a bit (bass clef still gives me fits). My teacher can sit down and play anything without practice. It boggles my mind. Thank you for the encouragement and advice about patience.

[@TheSwissy4me]

@@kathleenfairykats1166 that’s great. Keep after it! I have many students who are in their 60s - just remember to not be too hard on yourself!!!!! You are learning a new language, enjoy even the struggles..

[@chrisa78]

The two most important things I learnt are, 1. Write down what you do and 2. Only change one thing at a time, including the flour you use.

[@thecreativecontessa]

Agreed! There needs to be more flexibility and spontaneity in baking! But it makes my students crazy when I suggest that they have to feel their way through a recipe...😅

[@user-rr7lo5ir9r]

My mother was a great cook and a great baker. whether she was preparing a dish for two people or for twenty, or a loaf or ten loaves, she would always have a consistent same taste same results every single time she had her hands working. Whenever we ask her how much of an ingredients were there in this or that, she always answered us same typical answer of her: I don’t measure. I am saying this because I liked it when Jack said to do it in an uninhibited way. I have been baking bread for more than 20 years, and I have never measured flour or water not even one single time. I learned this from my mother and my bread always comes very good - to my own standards as Jack says it. I think people sometimes consume too much time trying to figure out stuff like the hydration and the percentage thing, instead of trusting one’s own experience that comes throughout the baking journey by judging on the dough from how it feels between their hands and how it tastes at the end. I keep experimenting new stuff, I write down, and learn from others, but all in an uninhibited way, and for me this is part of the fun of bread making.

[@helenjohnson7583]

Glad I stayed ‘til the end! This video is worth sharing with everyone, even if they never set foot in a kitchen!

[@patriciamurray749]

Hey Jack, I listened to you, kept trying, and now I feel relaxed and happy when I make my sourdough. Thank you for your lovely videos, they are so motivating.

[@hopeb4658]

Hi Jack! "Life is a rollercoaster, you just gotta ride it." That was so funny, I burst out laughing! I used your book and made your sourdough bread yesterday - baked it this morning. While my bread was in the oven, I sat down to watch one of your videos, looking for one on English muffins, which I did not find (I know the recipe is in your book, but I like watching instructions when possible). So I decided to watch 6 SOURDOUGH RULES I LIVE BY because I can always use more good tips. I started making sourdough April 2021 because my son requested it. I have had some good loaves and some I was not much pleased with at all. But through it all, my son praised each loaf. He said that I nailed it. He is a sweet son. Well, today, I think I made my BEST LOAF EVER. It even sang to me when I took it out of the oven - a little popping crackling song, so beautiful to hear. And it looks amazing, although, I have not tasted it yet because I just now took it out of the oven. Anyway, thank you for all you SO VERY ENJOYABLE helpful videos. Always looking forward to more. : )

[@bekahbeeb]

Yes, do all the things!! Write it down cuz when you do make that perfect loaf you want to know what you did! Spot on as always Jack, thank you.

[@JSTpacek]

I don't keep (written) notes but I thinking about the questions you posted, I do keep mental notes about all those things and of course more... like about scoring, dividing, ... or if someone opened a window/balcony door in the winter and changed ambient temperature of the room :D.

[@mehmoodadaya6001]

Blooming hell! How articulate are you! Thank you for the tips and tricks. Made my first bloomer today with your help. Onto a sourdough bread this week once I’ve gotten over my phobia of bacteria growing in flour and water lol! Thank you so much for your brilliant videos Jack!

[@paulettelanders322]

WOW! WOW! WOW! FANTASTIC! I just happened to see this video. Jack, you are a wonder. Thank you so much for sharing your wisdom and laughter.

[@iamthealphacat]

Love your humble and articulate way to “put your thumb” on the inconsistent ways we might be “fluffing up” our own efforts

[@alf3553]

Haha 😂 I try to keep notes on most of my cooks, Bread, BBQ, Pizza. I play with my bread, pizza & garlic bread recipes until I’m happy with the results. Are my results perfect… No but if We like it 👍. My wife was getting a little tired of garlic bread before I was happy with it. More like a garlic bread pizza, Sooo Good. The other day I was playing with pizza, trying to get the launch & cook right in the new pizza oven, 8 pizzas later I had happy Neighbour’s & a better understanding of the way the oven cooks. 🔥🍕🇨🇦

[@Mrs.Patriot]

Taking notes is key! Do it even if you don't know why you're doing it, or what to write down. So write everything down. As you get more practiced, they will be invaluable. I learned this from brewing beer. After a few batches, with recorded notes that helped me tweak the process, one of my brews won a local contest! Jack, maybe your next book can be a thorough troubleshooting guide, with lots of cause and effect (what went wrong, what happens if I...).

[@lindaczyzewski]

I bought your sourdough "stuff" and I love it! Thanks Jack, always fun and educational to watch you. My husband only eats the bread, but still loves watching you.

[@pecktastic289]

Thanks Jack - you have been a wonderful teacher of the mysteries of bread making x

[@trishthehomesteader9873]

Thank you for putting this out front, Jack, and for the delightful manner in which you do.🙂 I believe we've sort of gotten into a space of 'you HAVE to do it THIS way or it's wrong.' I so agree that if it works the way is good for each, go for it! I'd certainly say that the way I make bread now is different than when I learned. 😄 Love and blessings!💜

[@bleonardyou]

I have never heard so many metaphors in a fifteen minute period. That’s funny in itself. Thanks for teaching me so much about bread making.

[@pdevillers]

Great life lessons! Thanks Jack

[@deebrake]

Thank you for this great video and for letting us know your book is out. I plan to put that on my Christmas Wish list this year. Have a good day.

[@criswilson1140]

Taking notes definitely helped me in all sorts of baking. It is just one of your suggestions that has been a game changer.

[@wildcard071982]

You are an excellent teacher keep up the good work

[@karenbrooks3765]

Glad you reminded us about this video, you're right it is great!

[@maryloudonoghue8447]

Thanks for all your encouragement. I am going to try for my fourth time!

[@theresamusser4390]

Dear Jack, thank you!! Thank you for your commitment to all of this! You have had your rollercoaster ride to get to this point. It has been wonderful to see and learn along the way! Your parents seem to have taught you some good sense that certainly helped you get to this point! You have grown so much and I pray that all of this is a true blessing to you, your beautiful wife and children as well!🙏🏼💗 I am so very happy that I discovered you and your journey & channel. Thank you for sharing it all with us! There is something so good and healthy about the bread making experience, but especially with your perspective and help! May the Good Lord continue to bless you and your family!! Cheers! Much affection!🙏🏼💕

[@sarahgee8365]

Thank you, Jack. I’m clearly a decent learner. I was following all your rules today as part of my regular baking process. And my sourdough loaf is heaven, as a result. No doubt I will trip over in future, but it is good to be reminded of the essentials, whether in baking or life in general.

[@familyjongs6874]

Your tips r tips for life! Invest, determination n commitment. Many people never get it even when they are in their 60s. Great to hear you said it out loud! 😂❤🎉

[@belindadavis5497]

Thanks Jack. Love your videos and recipes. I look forward to Thursdays. My bread really improved since finding you. Well done and keep up the great work. Cheers. Belinda. Cairns Australia. PS. Your book is awesome.

[@juliadavid3637]

Getting ready to do my 3rd foldand following video 101, thank you Jack

[@jim9689]

I'm new here, and this video started out so slow I almost didn't stick with it, but I'm glad I did. Your point #6 was especially resonant. Very nice job!

[@atentoni]

I wish I could click the Like button 50 times for this. 🙌🏻🙌🏻🙌🏻

[@justinerogers1353]

Love your chopping board !

[@mandyhasler4802]

Big hello from Australia. Love your work Jack.

[@margaretmartin9558]

Love Ronan..life is a roller coaster, haha, I got it. Another great video, thanks!

[@kylemain4314]

I appreciate you, sir!

[@ronmcc100]

Good... Ha! No... GREAT video! I have a saying that I've told my kids (they're all grown and moved out...) about cooking. That is "Never let the food win!" This is why your notes are important! What happened that your bread didn't come out the way you wanted? They are ALL now good cooks, and 2 out of 3 are pretty decent bakers! Thanks for all you do for the cause!

[@michaelsaeed4960]

Thank you Jack you are amazing 🤩👍👍

[@anniwilson2534]

So much snobbery about the best way to make sourdough. Thank you Jack, for keeping it real and not letting it disappear up its own arse 😂

[@franciscagusmao7083]

Lovely, as always ^^ Thank you!

[@bcvahsfam]

I love you Jack-- and love your videos-- so I hate to disagree, but only rule #2...I don't use the special equipment. I like to keep it as simple as possible. I do use your bench scraper and I use a dutch oven and parchment paper for the artisan loaf. I have a stone and a banneton basket -- but don't use it when making sourdough. The rest of your material is spot on! Many of your rules are not just for baking, but LIFE!! Sticking with it is KEY. Practice is required to improve. I love your merch as it encourages me when I am baking-- and puts a smile on my face! Thank you!!

[@suecollins3246]

Strewth - I made 2 loaves at the beginning of the week and if the one previous to that was good these two were _superlative_ ! I'm currently baking three - one for me and two for my friend and her guests coming this weekend.

[@learnwithlillian8509]

Another valuable video.

[@Bassbarbie]

I've made it once, and apart from being a bit too wet (but very elastic), it was quite a success. I'm now worried about my next 9 attempts 🤣

[@petrvyhlas8447]

Some deep wisdom there. Number 6!

[@ubza2004]

Thanks!

[@BethFerrier]

Anything worth doing is worth doing badly for as long as it takes.

[@suecollins3246]

_Damn' right_ !

[@sheamichaelmarshman3793]

Jack! You are brilliant, great fun, and generally fantastic! Can't wait to get your book in the States. Tried holding my breath in anticipation of my preorder being filled....... Well, that just didn't go well at all. I'm giving myself 9 more tries, though. 😜

[@barrychambers4047]

Thank you, for simply being the person you are!

[@Photonutubia]

Good one.

[@WholeBibleBelieverWoman]

Such great advice not to give up after just once! My first time, my bread came out like a giant pancake, less than an inch thick! The next loaf considerably thicker, but still disappointing. I could actually eat it after the second or third time, and just kept making it every week (or more often) and it worked out great. It would have been too easy to give up after that first pancake looking thing that had to be thrown out. So glad I didn't give up. The longer I bake sourdough the more I enjoy it (though I do take breaks from time to time, for months). P.S. I started out using 50% whole grain and now use 100% whole grain that I mill into flour by myself using my high-speed blender.

[@wifeoflurch3572]

I didn't fail 10 times, I was successful at finding 10 ways that didn't work the way I wanted. On the 11th time, I SMASHED IT and was rewarded with my first ever ear!!

[@Bakewithjack]

YESSSSSSSSSS! Nice one :-)

[@kathleenfairykats1166]

I little sparkle back in those eyes, Jack. This was a tip-top video, thank you!

[@melvynblunt]

Jack. Just returned home after 6 weeks - no bread making during that time. Starter inactive after one feed so fed again - still not great but decided to use anyway. Not expecting much, I decided to experiment a bit - changed the seeds in my mix, lamme like a bloomer with seeds on top, bit haphazard about timing - went with what I felt like. Result - the best set of 5 sourdough loaves I have ever done. Now, can I do it again? And Yes, the diary is important. I refer to it every bake. That is how I have developed my style, my process, my techniques, my confidence. And practice - only started the diary exactly two years ago (at your suggestion) and now on 152 bakes giving me 484 loaves. Things still go wrong sometimes, but hey, that is bread making. Best wishes and thanks again for the philosophy.

[@plb991]

Jack. Will you do a video on using (dying) your bread dough. I know, I know, it's crazy, but, I trust you 😊. Thank you

[@mimmociaccio5470]

Ciao Jack the loaf goes SPLAT ! when come out the fridge why!!!! Thanks great video.

[@jkalarkhall]

Jack, you talked about transporting your starter between home and work, which prompts me to ask a related question. To explain, I am carer for my very elderly father, amd I spend many hours of the day in his house, sometimes sleeping there, while I get a few hours during the day to spend at my home. I have found it impossible to fit in the instructions of any recipies in, only during the hours I spend at home, and wonder if you think I might be able to transfer my dough from my home, where I like to make it, to my dad's house, and then back to my house to bake it. The journey is 5-10 minutes. Thanks for your opinion on this matter! Jane

[@Jeni10]

Jack, there’s an Irish favourite cake slice made from stale baked goods with some bits and bobs for flavour. It stems from the poverty from 120 years ago and in Australia, we used to be able to buy them from our local bakery, but when that bakery closed down, no more Chester Cake Slices! I would love to see what version you can come up with, for Gur cake, Chester cake or whatever other name it goes by. Do you know of it? Made it?

[@ChristopherMerriman]

Brilliant video! How many people drive a car for the first time without stalling? (Manual gears assumed, sorry!) How many people hit a ball on the first attempt? How many people think a surgeon can perform an operation without practice/training? Why should somebody think they can bake sourdough on the first attempt?! Why shouldn’t it need a bit of knowledge, experience and skill?

[@billllllllllllllly]

You fahkin rock dude!🤘

[@Bakewithjack]

Thanks dude

[@mattlock1054]

Life is a rollercoaster 😂 wish you had roasted Ronan!

[@simonixen]

Nice URL

[@Burningtreeblood]

Damn… 6 is amazing life advice

[@didifutures]

NO, thank you Jack ❤❤

[@davidpowell5437]

I lost it when you got to "the practice... of making sourdough is to serve a higher purpose..." Suddenly the scales fell from my eyes! Actually I'm pretty happy with my much less disciplined approach. I enjoy the variety of the results and have never produced an inedible loaf. The sourdough process is so much more tolerant than traditional bakers yeast (which I still use on occasion). Thanks! I mean it - you've helped me to take control, and suck it and see rather than scouring t'web for the latest words from the gurus.

[@Bakewithjack]

Nice one David 👊🏻

[@amandasmith4717]

Question - I proof overnight, or sometimes after a day or longer in the fridge. If I put it in the banneton, then the bottom of the loaf (exposed on the top of the banneton) becomes thick and hard, getting even worse in the oven. If I put the entire banneton and loaf into a plastic bag before putting into the fridge then it keeps the whole thing moist, but that seems to lead to lead to a softer crust. Any suggestions?

[@deverymcneely9636]

So I have a question for you when I make a brand new starter with Rye water then a little bit of honey the Rye always smells really bad how come Rye starter smells bad

[@mimmociaccio5470]

Ciao Jack.

[@berndstrauss151]

Bread baking= pure science =philosophy

[@addammadd]

Bake daily. No single bit of advice will get you to flow state baking more consistently than simply get to work, bake daily.

[@nathanyouseman39]

You should drop Ronan Keating a message that you'll teach him how to make sourdough if he writes you a new theme tune ;)

[@katieberberich826]

Excellent advice, as always. Ronan… 🤣🤣. I never liked that song.

[@judystennett6020]

Jack do you ever mill your own flour? I started 3 years ago and I have some trouble converting some recipes. I have some great sourdough recipes but I'd like to use some of yours. I will keep practicing.

[@sjking1111]

Me too! And I'm try trying my best with other recipes, but would also love to try one of Jack's.

[@bcvahsfam]

Me too. I mill my own flour and do sourdough. I mix my milled wheat in up to about 1/2 and 1/2 store bought, but I would very much like to get away from store bought flour.

[@strangerintheselands251]

Jack, can you please make a Ko-FI account on top of Patreon? I'll buy you a cup!

[@4GregF]

I'm up to four failures. I've failed so bad, the only recourse was to toss the gooey mess into the bin. Instead of shaping the dough prior to cooking, it literally spread all over the counter like pancake mix. Needless to say, I'm discouraged. I haven't tried again in over six months.

[@jim9689]

you should have tried turning it into naan. What's the worst that could happen?

[@marcb2120]

To throw an opponent off their golf game, ask them if they breathe in or out on the back swing. Ahh, those particulars.

[@suecollins3246]

😂😂😂😂😂😂🏆🏆🏆!

[@gulfcoastgal6607]

Why not see if you can beat them at their best instead of their worst? It would elevate your game

[@TheTimtimtimtam]

First :)

[@annegibbons3]

why do u keep closing your eyes in pain it is very disconcerting

[@stevekahle1248]

its nearly 5 min into this and he's still talking....needless information

[@sabinewalter9887]

Yes! Best video ever! Rule 5 rocks! I'm still climbing towards the summit of spontaneity mountain (Hahah!) and I will never get tired of it. Back in Oct 2018 at the start of my sourdough adventure, I posted some dough/bread pics and your face on my laptop on the treadmill for a post on Instagram.(instagram.com/p/Bpadb-1lu1m/) I was binge-watching "bake with Jack" while on the treadmill--and I got a good workout two ways - the brain got flooded with Sourdough info and the body got physical exercise! Awesome! I still keep digesting the "bits & bobs" that you and other folks throw my way regarding what works with sourdough and what doesn't. I keep them with me while climbing; and I write all my steps down (keeping a dough-diary in Word in the computer) and make remarks, observations, and results -- kinda like a lab journal. ;) Those breads that come out really good, get a gold start and get printed out & filed in a binder for a repeat bake. But I'm still learning & climbing & trying new stuff. I'll sent you a postcard when I reach the summit! Hahah!

[@karalombard9720]

Thanks!

[@Nadine-kx7ok]

Thanks!

[@fionaandmeurigbeynon4273]

Thanks!

[@elmathewswi]

Thanks!