Foodgeek Master Recipe for Artisan Sourdough Bread | Foodgeek Baking

[@Foodgeek]

The correct amount of bread flour is 593 grams, not 539 grams. Whoops!

[@AbrahamCarmeli]

What about the hydration of the sourdough starter? Do you not add it into the calculation.

[@Foodgeek]

@@AbrahamCarmeli The amount of flour and water in the starter goes into the hydration calculation. So if you have one with a different hydration then 100% you need to calculate how much that is :)

[@guynakash]

Even better with 539g of flour, at 75% hydration the bread will be softer and lighter, plus it will last longer... if you won't eat it all on the first day. fgbc.dk/puf

[@Foodgeek]

@@guynakash True. As long as your flour can take it :)

[@the_bread_code]

@@Foodgeek This happened to me too on my last videos. So annoying if you don't catch this during editing 🤣. I sometimes end up watching my own video 3-4 times.

[@anjas3149]

This is like an encyclopedia entry, I am coming back for info and details regularly 👍🏼😀 Thanks for your constant effort, wonderful videos and great humor.

[@Foodgeek]

Thank you so much

[@dj_all_day_66]

Pro tip: When using the rice flour on banneton cloths, pull the cloth taught across the top, then you can put an nice even layer of flour on the top, and when you drop in the dough the cloth will fall down into the banneton.

[@em1860]

Excellent tip!! Thanks 😊

[@DLRudder]

I'd try it

[@kevinu.k.7042]

Nice one - or, spread a tea towel on the bench, dust it with rice flour (or Rye flour is good too) then roll the dough over it before placing it in the banneton.

[@dj_all_day_66]

@@kevinu.k.7042 yes I might like that even better

[@jamesshepherd7727]

I spray my basket with water and dump rice flour in. Then i turn on its side and rotate the basket to cover in the rice flour. Once coated dump the excess out. When dry its ready to use. I usually get about 5 loaves before i have to recoat. Recoating is easy. Leave the rice flour thats in it there and give a spray of water and recoat. This seems to work way better for me than the cloth.

[@rlwalker2]

B-Roll: Totally cracked me up. I love it when Joshua Weissman uses that line. You have really improved this process by adding all the ingredients at the start and getting right into cycles of rest / stretch and fold until ready to bake. I like the tests shown. You might have added a poke test if you actually use it yourself. I usually forget and if the bread has risen enough it turns out just fine when baked. If the proofing vessel doesn't have straight sides, I like using the tiny glass jar with straight sides to proof a tiny amount of dough while the bulk proofs in the proofing vessel. When the tiny amount rises the required amount, the dough in the large vessel is also ready ... all things being equal. Super video clip. Thanks.

[@Foodgeek]

Thank you

[@jacquelynnewitte6715]

I listen to your channel while at work, it plays in the background. Now my family is wondering where I learned to cook so good. Especially my breads. I love your channel.

[@kevinsantascott3688]

I learn all the time from Sune, and a few others on KZbin. All are great. Have bought way more cooking Items I never thought I needed but all make the bread so much better. And a new use for my 60 year old dutch oven.

[@Harrzack]

Sune - this IS your Master video! I like the way have refined the steps and kept it simple. I’ve been away from bread for a couple months... this looks like the prefect recipe to restart with. THANKS! 🤩🤗👍

[@ataisa1]

Dear Sune You are a wonderful teacher. I have followed several of your recipes with great success. Thank you for your attention to detail It makes a big difference A grateful student of your perfect craft

[@marcuskw93]

17:27 is that a Joshua Weismann reference? LOL TY for the video, Sune!

[@Foodgeek]

Absolutely :)

[@jakegreen8074]

Lol thought the exact same thing

[@romanastrnadova9481]

Hello Sune, thank you very much for all your great videos and recipes. After 2 years of baking sourdough bread, trying plenty of recipes and getting mostly UFOs I have found your channel and having followed your method I was finally able to make really awesome fluffy loafs! Thanks a lot for all your work and time you devote to this topic and for sharing your experience! 👍

[@davidcolman1766]

You are one of my 2 KZbin sourdough gurus (Bake with Jack is my other). Thank you for your hard work and great information - you've definitely helped me improve my bread. I really appreciate your updated master recipe.

[@tumblindaisy]

David Colman me too!!!!!! Two brilliant minds and fun to watch!

[@Top10herb]

Me three! Bake with Jack is great!

[@veg59]

Me four!

[@raevermeulen3267]

Sune you are a star!! My bread was a complete success and devoured as soon as it had cooled. Thank you for all your experiments and encouragement. I have since made it again and baked one in the oven and one on hot coals. The oven one was perfect and the texture of the one baked over hot coals in a dutch oven

[@Foodgeek]

Sounds awesome with the coals :)

[@monaburkard7163]

I am so thankful for your videos, Sune! When I started out on the sourdough journey because it's my daughter's favorite bread, your easy to follow instructions got me through a number of "successful" (read edible not pretty) loaves, but then we retired and moved to a new state. I am in our new house, and began a new active, frisky starter!! I am going to start baking tomorrow. I watch a few other channels (Jack, Joshua, Bread Code), but yours is always the one I return to for straight, clear information and, not least, the great music that accompanies your vids. Again, thank you dear soul, for your generosity. You have a loyal fan right here!

[@carriegriffin123]

Thanks sooo much. Have tried 7 times and finally i came across your videos and it turned out perfectly

[@Foodgeek]

That's wonderful to hear ❤

[@rawmark]

Sune, thank you so much for this. I'll tell you, for years I have struggled to get a decent ear on a loaf. Well, I made your recipe twice this past week. The first time, I recognized my mistake. I had over extended the bulk ferment. It wasn't over proofed but it was too high and I got some oven spring but not like I did tonight. So, I started yesterday but not early as I should have. I pulled one loaf out of the oven and it had a beautiful ear on it. The second loaf is in the oven as I compose this. Just fyi. One tip I got from a master baker a few years ago is this. When you are done baking, shut the oven off and leave the door to the oven ajar. Let the bread remain in the oven for 20 minutes. The hot air mixed with the cool air will result in a beautiful crust. One other tip that I learned is to add diastatic malt powder (1 tsp) to the mix. It adds a beautiful, caramel color to the finished bread. Now, thanks to you, I'm ready to go back and brave making some of Ken Forkish's recipes from his flour, water, salt book.

[@Sasha-wf3bp]

Excellent recipe. Very versatile. I made it with just bleached flour since my kids wanted white bread. Turned out beautiful. Thank you ❤️

[@Foodgeek]

You're welcome :)

[@couz10]

Great!!! I’ll try that method… Was following Josh Weisman’s video for my bread. The B-Roll made me smile…

[@HussiAli123]

After all the experiments, you give a really simple method and im amazed

[@tess2721]

Thank you for posting all these wonderful videos. I'm still struggling a bit to consistently get an good ear on my loaves, but now that I finally discovered the best way to get steam into my oven, I think it will be better. I'll share my baking set up as I know everyone has different challenges. I place a baking steel on the bottom rack and 6 quarry tiles on the top rack just under the heating element. This creates a surface for the steam to bounce off of. I heat my oven to 475 for about 45 min. After I place the loaves into the oven, I use a simple garden sprayer with a brass wand, filled with hot water. I stick the wand through the side of the oven door and close the door. The wand is curved so I point it away from the glass and spray about four or five 5 second bursts. The wand is small in diameter and allows the door to close pretty snugly so you don't lose any heat. No risk of steam burns from pouring water into a hot pan. Thank you again for all the wonderful bread videos. They are truly addictive! Hope you are staying well!

[@robertbrewer2190]

Thanks, Sune, for a recipe that worked a treat first crack out of the box! Without proofing baskets I tried oiling a stainless steel bowl with ghee ( a little goes a long way) and dusting with flour. A ten to twenty second dip in hot water and the cold bowl releases quickly onto the peel and off you go! Thanks again for the help for us inexperienced bakers

[@josm9090]

Excellent. This really helped me with producing great and consistent results. I moved to 80% whole wheat 20% flour, 77% hydration (slowly moving up each time). Can't believe how little effort it is once you nailed it.. There is only one down side: if you run out because of visitors, it takes 2 days before I have fresh bread. The tip to just leave a bit of starter on the counter so you don't have wake up something out of the fridge helps to reduce the time needed to come to great results.

[@ErikYewell]

Keep some fresh bread in the freezer for emergencies :)

[@tested]

Awesome video! (and awesome T-shirt!) - Joey from Tested

[@Foodgeek]

Haha. Great that you like it :D Say hi to Adam :D

[@ElainesCustomCards]

I’ve used your recipe twice now and both times, the bread turned out fantastic! I like mixing up the bread dough one day, placing it in the refrigerator, and then baking it the following morning. I shared it with my family and they all love it. Thank you so much for this recipe!

[@jimmyje5608]

This ride has been amazing and I've been improving my bread making along with you the whole way!

[@ashleyc984]

Thank you Sune. You’ve been my teacher since Day 1 of my sourdough journey. I’m very grateful to have found you on KZbin. 🙏🏻

[@MeEatingCake]

Nice Weissman reference in the end :)

[@Eternallama1]

He's not wrong!

[@kevinl661]

Hi Sune, Thank you for your videos and master recipe! They have helped me finally (after three months of good tasting but flat bread!) get the results I was hoping for. Very grateful for being able to watch and benefit from your experience and expertise!

[@Foodgeek]

Thank you

[@senormofeta6726]

WOW... just wow! Outta this world. Thanks.

[@massimofi]

Nice to see you not making a knot to the plastic bags so it can be reused! I heard also a rumor you are not using plastic bags at all anymore and believe I will get to those new videos soon. I still use the plastic bag so I am keen to see the alternative. Thank you for your videos, smooth presentation and awesome content in general!

[@mjr24]

This is actually a great, easy to do recipe. Been trying to master a simple way to do this during lockdown and seems a lot of youtubers go OTT with steps that dont make much difference. I've had the best results with this one!

[@labeleq]

Dear Sune, I just want to thank you. You've teached me how to improve my bread making skills and how to corectly deal with proportions. Thanks to you my bread is better every time and my oven spring is beautiful! Greetings from Poland.

[@williamvanbenschoten5150]

I used your excellent recipe to practice my scoring (based on your scoring video) and to make a kalamata olive loaf. Sheer pleasure -- and your tips help immensely. Keep these videos coming.

[@concretefreeman]

I'm so glad you made a new recipe utilizing everything you've learned. I've been waiting for this video!

[@CliffCarson]

check out joyride coffee for lot's of technical action

[@DiePotatoeFr]

Hey Sune. Thanks for this improved recipe. I feel the addition of whole grain really plays a role in the structure of the boule and helps it hold itself together. I was thinking, could you possibly make a video about your mistakes/failures baking bread? Don't know if you caught any on tape but that'd be an interesting and relatable video to watch!

[@TorBoy9]

Used the new recipe, prepped yesterday, refrigerated overnight, baked today. The recipe is simpler than the one I usually use (with a poolish). I did 80% white, 20% whole wheat. Oven spring was better, though not as high as Sune, crumb was moist with big enough bubbles, taste was also great, crust (25 min cover on) was pleasingly dark. Overall, a great recipe that worked for me on the first try. Retarding overnight really makes a big difference. One big benefit is that I can more easily bake on my schedule, which is more convenient. Next week I think I'll up the hydration to 73%, which is what I used before. Thanks Sune for all the hard work.

[@dawnesmith-sliming7004]

I save the water left over from boiling water for tea in a special pitcher. This is the water I use for bread making and it saves me buying bottled water and saves on the single use plastic. I’ve been watching you for some time now and still really appreciate this start to finish recipe :)

[@benyspensierijr.5973]

I do the same thing! Also saves electricity from having to boil water just for the bread.

[@claudiodaniel798]

Congrats. Very good recipe and thoroughly explained. You are a great teacher. Thanks for sharing

[@kellytownsend8330]

I started my SD experience in spring and, following your technique here, I have just made my most successful bread. Thanks for taking the time to produce this video, it was very helpful.

[@peterdavis2233]

Thanks, Sune! Your recipes and techniques has upped my bread-baking game to new levels. I began baking bread many years ago, following a very dated recipe in The New York Times Cookbook. The loaves were simply awful--dense, heavy, flat, pale--better suited for doorstops and paperweights than food. Then a few years ago a friend introduced me to Tartine bread and Chad's recipes. Instantly my bread baking skills skyrocketed. But the results were very inconsistent. Now, after watching your videos--like this one--my sourdough loaves have reached entirely new heights of perfection and consistency. Great flavor, great oven spring, great color and texture. Just ideal sourdough loaves thanks to your methods. The results are so good, in fact, that I now have the confidence to bake them as holiday gifts. Even better, my friends and family now regularly request my homemade sourdough.

[@lukeneville7081]

Love the tested shirt! You're bread experiments have really helped my baking also :)

[@LarsJeppesen]

woundeful! i had great resutls with the recipe - on the website I adjusted the size to make the bread bigger - very cool

[@petedavis7970]

Thank you for all your videos and experimenting. You've simplified my sourdough to the point where it's become a real joy to make a loaf and I look for excuses to make them. I still haven't gotten a scale. It's taken time, but I've become pretty consistent just by eyeing it. I know roughly how much flour I want in the bowl (usually somewhere in the neighborhood of 50% whole wheat, 20% rye and 30% all purpose white or bread flour, if I can find it) for a loaf, I know roughly how much salt in my hand and I know what I want it to feel like when I'm done adding water. It took a few bad loaves to get it figured out, but it's been a great learning experience and I feel like doing it by feel makes it easier for me to switch up flours (I frequently change my flour mixes up to suit my mood) and be able to adjust my hydration and still come out where I want. The exact hydration doesn't seem to have a huge impact, so as long as you're in the neighborhood, it seems to come out just fine. One of my biggest problems used to be forgetting to add salt after the autolyse. Your video showing that it could be added before autolyse made it much easier for me to remember, for whatever reason, and I haven't forgotten salt yet. I think I may have learned autolyse from you as well. Anyway, thanks for making sourdough baking so much easier and more fun for the rest of us!

[@NEMO-NEMO]

I prefer the 70% hydration. Less holes and meatier. Thank you for all your lessons. They are great tools of knowledge.

[@GloriaJTddd]

Geez, most of these comments and replies are from 2 years ago! I'm hunting through your videos and actually, all over the internet for how to get rid of my gummy interior crumb. For what I'm doing, or not doing. I about hate my bread, but detest store bread! And I love my bread, lol- if you understand that one. I'm 71, and kinda tired. Someone knows the answer to this! I'd give next to anything to find it. Love your videos- and this mix it all formula. You're a great baker, and I'm sure your videos have helped thousands!

[@Foodgeek]

Go to this page foodgeek.dk/en/contact/ and send me a picture of the crumb and I'll have a look at it :)

[@peterthomas5792]

I can vouch for this recipe. I followed it to the letter, apart from using 80% hydration as my flour can take it, and it was the most beautiful crispy dark crust with the softest, airiest crumb you could wish for - thank you Sune. I'd post a photo if I could :-)

[@Foodgeek]

Thanks

[@margan59]

I live in a tiny house, so I don't have a conventional oven. After a lot experimenting with a Foodi XL air oven (think toaster oven), I baked the bread at 450° (the top temp). On the bottom rack, I place a roasting pan with preheated water, since a Dutch oven will not fit in my "oven".Works well. Where there is a will, there's a way!

[@nancyb1469]

This is AWESOME! I've been making sourdough using the levain and autolyse method but this cuts out so much of the waiting time - I am excited to be able to put a dough together early in the day and have it ready to eat in the evening. Thank you for another great video tutorial as well as the written version!

[@Bendysser]

I have just tried this recipe with my rye starter with great success! Only modified the rye and wheat amounts to stick to the ratios from the recipe. In my eyes a bit easier to live with the starter while still getting a perfect result! Thanks for the easy recipe, big improvement over my previous recipe.

Thanks for sharing FG , really interesting and useful hints and tips clearly explained and demonstrated.

[@the_bread_code]

Excellent top notch video as usual Sune. Great technique, explained in an easy to understand way. Love how you talk about the fermentation process, marking the container and very convincing result. Could you share the brand of the flour one more time please? I love how it looks. Njom njom njom.

[@Foodgeek]

Thanks 😁 This is actually just supermarket bread flour 😊 The one I use for my experiments is Kornby Mølle hvedemel no. 1.

[@ALegitimateYoutuber]

I'm glad to see this remade, because after following you for a bit i've really improved in my ability to just make bread. Since you're tests just made it clear that bread making is not a complicated process. hell when i make pizza dough and other simple breads now i just eyeball amounts and go off feel, because even if things aren't precise. i've learned good bread is easy, so why stress over it.

[@JonathanAtAchean]

Awesome. These just keep getting better and more polished each time.

[@MsMars.]

JUST started watching your channel and I like you already!

[@genghischuan4886]

I have to say I really appreciate your videos!

[@Foodgeek]

I appreciate that! ❤

[@badooklarva7612]

After a bajillion different recipes and buttloads of different fancy flours I'm now happy to say I've finally managed to make actual good sourdough bread, all thanks to you. My absolute dumbass always forgets something, and this recipe is perfect for my gold fish memory; mix, stretch and fold, shape, ferment, bake, done. Good job, Sune!

[@petronellaisabellawoodop757]

Thank you Sune! I learned so much from your Videos... Big fan

[@jamf-r8719]

Hi Sune - many thanks for consolidating your expertise gained from over time and experiments into one comprehensive video! Your SD tangzhong recipe is already on permanent rotation at my house. I expect this master recipe will be too!

[@alanjaffa6381]

Thanks for the videos! Just started baking during covid quarantine and followed this to make my first sourdough bread. Came out near perfect!

[@mykosmos3976]

I recently just started baking sourdough and this recipe is THE best out of all I've tried in the internet. I even remember the weights by heart now lol. I'm slowly adding the hydration level everytime I bake too :) thank you so much for this!!

[@valeriebrown4769]

Hi Sune from Canada. Really wanted to thank you for all your hard work. Doesn’t matter what I’ve thought about, you are always one step ahead. Right now I am making your seeded sourdough; bread flour, rye and spelt. Also using poppy, sesame and hemp seeds, just because I happened to have them on hand. Stay well over there. 🙋‍♀️🇨🇦🎼🎼

[@ViniciusAPaiva]

Impressive! I have learned a lot with you. Tks very much. And Joshua will be proud for the reference. You guys rock!

[@sheteg1]

I don’t have Instagram. But all my sourdough from this recipe comes out perfect everytime. I don’t even refer to your video anymore 😂. We did the cheddar jalapeño & the pancakes & the pizza dough. So easy to mix everything at the beginning. Thx 🙏 Sune. My family and friends are in your debt lol 😂

[@Foodgeek]

Thank you

[@elfraser9114]

Hi, are you publishing a book with all your videos information and recipes? I hope you do. I enjoy how clearly you convey the information and not rushed. Take care and thank you. 🙂

[@Foodgeek]

Thanks ❤️ I am considering doing this 😊

[@grahamep8635]

Best easiest video yet Sune. I love the "no fuss, all in together" method.

[@moonbee03]

Thank you Sune. Your videos' are wonderful.

[@ynottonyfaris]

This has to be the definitive sourdough video. Your work here is complete.

[@benyspensierijr.5973]

This is super helpful. I've been proofing the dough after the fridge ferment, and it's taken *hours* since the dough is so cold. This would be much faster since everything is at room temperature before you begin proofing.

[@nlwoodworker]

Made this recipe yesterday and it turned out absolutely perfect. Thank you for the updated recipe and the Bread Calculator which I used to up the quantity.

[@VictorYepello]

Made this today. Used Central Milling ABC for the bread flour and fresh milled hard white wheat for the rye. Same hydration. 15 hour nap at 38 degrees. Ambient temp around 80. Worked perfectly.

[@timlimon]

Thank you for doing this, Sune. I've been using an old printout of your "Beginners" recipe, and marking it up every time you do another experiment. It's nice to have it all in one place now. I tried adding 70g of gouda and 70g of dried figs at the first stretch and fold. It's retarding now and will bake tomorrow. I've learned so much from you!

[@mct92]

So hyped for this video! Thanks for doing this, Sune!

[@1bacq1]

I have struggled with Sourdough Bread in the past. I just took a Perfect loaf out of the oven. Your method works perfectly for me. Thank you.

[@1bacq1]

The only change I made was to spritz the loaf with a spray bottle of water just before I covered it in the oven.

[@walterabramson4441]

Just pulled two loaves out of the oven. Fantastic spring. This is my new go-to formula. Thanks Sune!

[@jasalmon11]

I'm never disappointed whenever I tried your recipes.

[@LuNemec]

@Foodgeek thanks for all your videos! I learned to bake bread based on them! Now I bake regularly for my kid and kids in the kindergarden, they love sourdough bread! I started experimenting with adding different flours, and I found that adding a little bit of Semolino flour makes the bread taste very good - so good you can't stop eating it! 480g regular flour, 154g wholegrain, 200g semolino - try it.

[@kowaltoboggan]

Excellent, Sune. Timeless advice makes for a good weekend and a great bread!

[@phylliscazares7272]

Thank you so much for this updated video, as well as all the others. I have learned/am learning a lot from you!

[@jillk2316]

I love your videos,,,, and i love your recepies :) Thanks for another great one,,,, and thanks for those *basket* measurements ;)

[@chuckymcdeel9869]

Thank you. Sune I've used your recipe here before and it came out wonderful. About to attempt it again I'm going to try to make one big boule instead of two small loaves. Keeping my fingers crossed. Best sourdough I've ever made.

[@colin5031]

How did this work out, making one instead of two loaves. Thanks.

[@chuckymcdeel9869]

@@colin5031 it worked out really well. Just stuck it in my cast iron/ ceramic Dutch oven. Came out great. BBB, Big Beautiful Boule. Not sure if you've made this recipe at all but just follow Suen's recipe to the T.

[@colin5031]

@@chuckymcdeel9869 Hi Chucky, Good to know. Thanks.

[@T-marie-N]

Yay, been waiting for this! Thanks so much for all the work you put into finding the simplest way to make artisan sourdough.

[@weeze3293]

Hi sune love your website.I’m not a big fan of rye,can you suggest any other whole grain flour to use in this recipe?

[@Foodgeek]

I'd say spelt or emmer if you are up for a more 'sweet' experience 😊

[@codysmith4513]

For those wondering, you CAN replace the starter with yeast by adjusting the baker's percentages (0.1-0.2% Instant Yeast is a good starting point), however, I would still recommend using a preferment like biga or poolish for flavor development. It'll change the flavor and aroma to a sweeter, almost floral or fruity note, whereas sourdough starter adds much more complexity. Happy baking!

[@rnurandani]

Thank you so much for all the experiments and tips in baking sourdough. It's a life saver for a newbie like me. I've rebaked your chocolate sourdough and the sandwich loaf. They turned out great! I have been mixing all the ingredients from the beginning ever since you posted the experiments. Totally love this ultimate recipe and simpler steps. Hope to see some of your recipes for your sourdough discards as well.

[@leonardlapiso836]

Great to see this as a result of your different experimentations - your videos have really helped me learn alot about sourdough bread making cheers man 💪🏿👍🏿🙏🏿

[@Sueprises]

Thanks Sune ... this is my first attempt at any sourdough anything using my 25 day virgin starter ..... I just mixed the ingredients and waiting 60 min now :)

[@L-36]

Congratulations on a wonderful looking loaf. You inspired me to try your method. I wanted to keep things similar to what I have been doing so that the technique was the only variable. The changes were I use 78% hydration instead of your 67% and did a 3 hour autolyse as I feed my starter in the morning so why not do an autolyse while I wait for the starter to rise. Starter rose 3x by volume and I added it to the mixed flour, water, and salt. I made a single loaf of 500 grams flour (80% Bread, 20% whole wheat). 20% starter, 2% salt. I did three stretch and folds, did a window pane test, and marked my new 4 quart round container (bought specifically for this) at the average height of the dough and let it rise 25% by height. I did exactly 14 pushes with the bench scraper during shaping just as you did. I formed a round loaf and only used a single shaping as you said the pre shaping was not necessary with a single loaf. The result was the flattest, least rise, loaf I have made in my 4 years of baking with the exception of the first loaf, which I put in the trash. I am very disappointed and do not know what I did wrong. My best results have been with the Full Proof Baking method but I was looking for something with fewer and less complex steps. Here is the loaf. photos.app.goo.gl/4P5ePdBX1BvDWkgc6 Here is one I baked a few weeks ago with the same recipe but different process. photos.app.goo.gl/1YsiAvdqkUxtDa6k6 Interestingly, both of these loaves were prepared using a proofing oven at 80 degrees and both had the same time from start to finish, which was a coincidence as one was by time and yours was by proofing height. Only the steps between were different. Total time was 8 hours of which 3 were the autolyes before the starter was added.

[@kindjalkazad]

Hi Sune I've been making bread for 6 month now, and it's always a pleasure. I've learned a lot from your experiments, and now, I'm baking my own way, part from your experiments, part from others. But in the end, it works well. Thanks a lot ;)

[@sethscafe]

Hello, thank you so much for the videos you post! You do such a great job explaining and I really enjoy learning the things you teach!

[@timyang2517]

Sune, your recipe and videos are fantastic! I’ve learned how to make sourdough over the pandemic and your videos have been an excellent resource for my new hobby. Thank you!

[@sarpijk]

Thank you! I made this yesterday and turned out great!

[@KazzArie]

I’ve been practicing with sourdough only a month or so. When I found this recipe my wife said, “stop playing, it’s not going to be better than this!”

[@JustinDybedahl]

Hey, new guy here. I've been binge watching your videos since I kept seeing them in my feed lately. Thank you so much for all the videos as they are super informative and helpful. What type of engineer are you (assuming something in IT)? Curious as you mentioned it in one do the videos.

[@idamjn]

Thank you so much, I tried several recipe and failed, this one successfully. This recipe is not complicated and give a good technique, one thing I just change the amount of starter, im using 15 % due to my room temperature 80 Fahrenheit.

[@alexandrecarmenadrianoeant4384]

Congrats for the recipe!

[@kentuckymilt]

for my 4th batch of dough my bread following this guide came out almost perfect, forgot to turn down the oven and a little scortched bottom, but otherwise was perfect. Thank you.

[@zakaryah]

This video is just fantastic!

[@bybbah]

All due respect, thank you for this well prepared and presented video. YOU HAVE BEEN A TRUE NICE BAKER .IT SHOWS IN YOUR VIDEOS. I NEED TO WORK MORE ON MY PRE SHAPE AND FINAL SHAPING THE CUPPING ROLL AND THE TUG ROLL ,IM AFRAID I HAVE BEEN DEGASING MY DOUGH DURING THAT PROCESS. My bread stand with a weak rise.

[@mhale1982]

You always have the best music for these videos.

[@gattamom]

I like the simplified recipe, similar to Bake With Jack’s approach!

[@aro2998]

I also included a slap and fold because my flour had low protein and it was by far my best bread. Thank you!