Simple Sourdough - Step by Step - My method on how to get great rise and oven spring

Before you watch, please know the basket I am holding is called a banneton. During the video I refer to the shape of the banneton….which is batard or oval.
People have asked me how I get my sourdough to rise so high and I was not sure how to explain it. Therefore, I made a video that describes my method. Hope you enjoy it! Perfect video for those new to sourdough who have tried a couple of times but just can't get that rise.
Need a starter? Here is how I created mine: • How to make sourdough ...
If you are a more experienced sourdough baker and don't need the instruction, check out this shortened video • Simple Sourdough - My ...
500 grams of bread flour
350 grams of water
100 grams of sourdough starter
12 grams of salt

[@michellewilliams8728]

I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!

[@SarahLouReviews]

Thank you for the comment! ☺️🙏🏻 Glad it worked for you

[@nancyneupert1985]

I like the salt idea in with the water-Seems to me it's a better distribution and the shorter time to the oven. Beautiful.

[@janicelee1]

I’ve been baking sourdough now for about a year. I watch many Bakers here on KZbin and have tried all their recipes. I’ve learned a lot and I thank them for their expertise. Nevertheless, after a while, not completely satisfied, because I’m a fairly seasoned cook (baking however, was never my strong suit) I started improvising and doing my own thing - trying different methods I thought up with proofing/fermentation times, stretch & fold vs kneading etc. So, I came across - or I should say this video popped up, I’m thinking because of the scoring which I’ve been having issues with, and I thought, heck I’ll give your recipe a try. Gotta tell you completely amazed! Haven’t had the oven spring lately that I wanted and figured I might need to accept it. I had nothing to lose so I baked two loaves. Even after a huge mistake on my part trying to use a new cast iron (AGA) baker, and having the dough nearly fall apart on me (fell flat a bit too) my loaf turned out absolutely fantastic! My daughter took a picture of it to send to a friend she was so impressed. Many thanks for your laid back approach to baking sourdough. It really caught me and it takes a lot to do that when you’re going on 70 yrs old and have watched hundreds of videos. Still, I think I found the recipe I’ll be using until I transition from this life to the next! 💚😊

[@SarahLouReviews]

What a lovely comment ❤️🙏🏻 I’m so happy you liked it and found it helpful. Thank you for commenting Janice ☺️

[@kenhouse3484]

Very similar situation. Seasoned cook, new baker. Best info in the 10 or so I've watched so far. Skippy the fancy stuff and strati to good bread with proper spring.

[@SarahLouReviews]

@@kenhouse3484 Thank you!! ☺️❤️

[@user-tu4do8pm3z]

This is so easy. Thank you for a straight forward recipe!

[@havalotatime]

I was battling with so many other (seemingly professional) bakers, and then I found your videos. You're a life saver, and deserve every good thing everyone is saying about you and your technique ❤

[@SarahLouReviews]

Oh! Thank you for that lovely comment!! ☺️that makes me very happy that it is working for you ❤️ you made my day

[@DanielBouley]

I've watched several highly produced 30+ minute videos to up my sourdough game and this video beats them all. Quick, informative, easy to follow and no bullshit. Thank you!

[@SarahLouReviews]

Thank you Daniel! 🥰❤️

[@porkfied]

I know I have seen alot myself hers looks easy.

[@1stfu]

This might be the best SD video I’ve seen. 👏👏

[@SarahLouReviews]

Thank you!!🙏🏻 ☺️❤️ that’s so kind!

[@momwalker2706]

for real for real simple and straight to the point thank you

[@nikkipattillo2319]

Thank you for this easy recipe. I am so intimidated and have messed up my first loaf. I will give this one a try.

[@SarahLouReviews]

Don’t you worry! You’ll get there. Keep an eye on the dough….not the clock. Good luck 😉

[@treatsnaturalpetmarketplac3999]

Love it.. Also love your I don't care if you don't like it 'tude! Some people get so wrapped up in "rules" that they forget the pleasure of doing what they want. Good for you. Glad I found this video. Liked, subbed, and rang the bell!

[@SarahLouReviews]

Thank you! ❤️❤️❤️☺️

[@Harphoney]

The one thing I always appreciate is when there are printable recipes especially when I like a recipe.

[@SarahLouReviews]

Thanks for the feedback. I’ll post shortly

[@Harphoney]

@@SarahLouReviews Thankyou very much in advance!

[@SerkanKoyak]

Great content! This is better than most of the other sourdough videos out there on youtube because it is something I can relate to, being a non-professional baker - even the cat :) Specifically, I loved your natural & sincere tone. It really makes you stand out!

[@SarahLouReviews]

That is so sweet! You’ve made my day ☺️❤️

[@janettes.raiche]

Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter

[@SarahLouReviews]

Thanks Janette!! ☺️❤️

[@Ann-pn9or]

finally! a no nonsense get r done video. thank you!

[@SarahLouReviews]

You’re welcome! And thank you for commenting! 😊

[@michaelkoy]

The best sourdough recipe ...very explicit and telling you what you need to know.

[@SarahLouReviews]

Thank you ☺️❤️

[@CraigMansfield]

I'm a decent home baker, but I'm missing something to get my bread as beautiful as yours. I like your confident no nonsense approach, and your results speak for themselves. I aspire to be as good as you. Well done

[@SarahLouReviews]

Thank you for commenting Craig!! 😊 good luck, I’m sure you’ll get there !

[@MrFerbis]

I would encourage you to flip the Dodge oven so you place the dough on the lid and cover with the saucepan this eliminates the use of backing paper which gives some kind of sent to the final bread and is so much easier to the manipulate. Thank you for this great tutorial.

[@SarahLouReviews]

Thank you for the compliment! ❤️Unfortunately the bottom is too heavy for me to lift up and over my bread mid way….So I like to lower it in instead ☺️

[@binabenz1]

Wow this is just Picasso bread! Never have I seen such beauty!

[@johnwilson7937]

Your method works well for my usual 50/ 50 wholegrain to white mix, improved shape and oven spring. Good to see you adding flour to liquids, I have found that adding it in 4 or 5 stages, mixing well in between, takes longer but cuts down on heavy stirring. Thanks for posting.

[@SarahLouReviews]

Hi! Thank you ☺️ If you are using 50% whole grain, you could easily bump up the water to 390 or 400 grams. If you bump up to 400, you can put all the flour in at once and the whole wheat will soak it up nicely. Give it a try, if you haven’t in the past ☺️

[@SAM-di4we]

Yippee I knocked it out of the park with my first loaf of sourdough bread. Thank you for all the great info. It took replying your videos numerous times but we'll worth it for the end results. Thanks again.

[@SarahLouReviews]

Yay!!! Congratulations Sam! That makes me so happy ☺️❤️ Happy baking!

[@nancyholmquist2690]

Short and sweet and to the point! Thank you.

[@dominicaalberts6162]

Thank you😢 after failing at my first five attempts with another recipe I got it right for the first time with your recipe. Thank you thank you thank you. I am so greatful!!!

[@SarahLouReviews]

Thank you for that comment! ☺️ so happy it helped

[@roniepowell6244]

Just made this bread yesterday, and it is fabulous! I am a new sourdough bread baker… Just a couple of months now… And this is my best loaf yet! Love your approach, and that you’re not flooding us with technique or technical information! Please do more videos❤

[@SarahLouReviews]

What a nice comment! Thank you 😊 More on the way

[@carolschedler3832]

My favorite Sarah Lou quote: “l don’t care!” @1:44 in the video.

[@SarahLouReviews]

😂😂

[@peregrineme8749]

Super helpful video, thanks so much for posting. Beautiful loaf too!

[@joanmacleod1362]

I just love your no-nonsense attitude. People get so hung up on doing exactly as a recipe has stated. I’m definitely going to try yours. Cheers from East Coast of Canada.

[@SarahLouReviews]

Thank you Joan! ☺️❤️

[@saramarble3551]

Ok so I am NOT new to sourdough baking. I've used many different methods and percentages of ingredients for my bread. I have never actually loved the taste or mouthfeel of my bread though... until now. I came across your video and decided I'd give it a try. OMGOSH!!! It is amazing. the 75 percent hydration is a key. But I also think the 5 S&Fs is another key factor. It has taken me 24 hours to make a loaf in the past but with your method I can have it the same evening and it is amazing. Thank you for taking the time to post this video. Your voice is adorable and soothing and your directions are very clear and precise. This is the only sourdough bread recipe that I will be using from now on.

[@SarahLouReviews]

Sara, what a lovely comment! Thank you so much for taking the time to let me know. ☺️❤️ I’m so glad this method was successful for you!

[@808quake]

Finally I made my best sourdough loaf like many people are saying! Like you, I do not like too sour taste. I'm new for baking and looking for the recipe which does not ask for overnight in fridge. Than you very much:-))

[@SarahLouReviews]

Congrats! ☺️ so glad you were successful!!

[@austincoachk479]

Great explanation and directions Mary Lou.

[@janonthemtn]

Made this yesterday with cheddar, everyone loved it.

[@SarahLouReviews]

Nice!

[@alexstamateris5977]

Thanks! You make it look easy.

[@jenniferarvan6800]

Everything is so simple, no need to separate the initial mixing steps, no pre-shape, just shape and put in the basket...and love the 2 hours in fridge part. I will use your method next time and fingers crossed! I think I have tried most of the methods out there and absolutely hate adding starter and salt after autolyse. Thank you for this video.

[@SarahLouReviews]

Let me know how it goes! ☺️❤️ thank you for your comment

[@godisgoodallthetime7622]

Very helpful. Thanks for sharing your knowledge.

[@cathyjones3403]

Thank you so much. Very simple

[@worldpeace3958]

Very clear in steps video helps to enable viewer to learn easier, thank you!🙏

[@luisj.castironcooking]

72.72% hydration and rounded up it’s 73% I’m happy you added your stater percentage (1-1-1) along with the recipe. Not many incorporate the starter percentage into their recipes. Without including your hydration I calculate a 70% hydration 🙏🏽

[@SarahLouReviews]

Hi! I thought I mention 73% in the video? Thought I did 😜

[@KimL101]

Beautiful bread 😍 Ty for this video!

[@SarahLouReviews]

☺️❤️

[@HMTWORN]

Ty so very much for sharing! I am going to try this recipe tomorrow!

[@SarahLouReviews]

Happy baking ☺️

[@RC-Flight]

Thanks for taking the time to make this great video! 🇨🇦

[@SarahLouReviews]

Well thank you!! 🙏🏻 ☺️🇨🇦

[@anapaulaleandro9589]

Thank you so much. I’m going to try it your way.

[@SarahLouReviews]

Good luck! ☺️ and happy baking

[@cath2012mar]

❤ your recipe! Thank you

[@SarahLouReviews]

☺️❤️ thank you

[@aliciacorelli2908]

Great video, love your approach

[@SarahLouReviews]

Thank you! ☺️🙏🏻

[@omnipotentdancinglordling]

Your loaves are incredible, so circular i love them.

[@SarahLouReviews]

Thank you ☺️

[@Eclecticgardengirl]

Thank you for posting this great video! I’m just starting to bake sourdough this will be my next recipe to try!

[@SarahLouReviews]

Good luck!!

[@jim6100]

Outstanding!🥰

[@GG-qg2iu]

Thank you so much for simplifying it and giving us good visuals on what to look for!

[@SarahLouReviews]

Thanks for the comment! My pleasure ☺️

[@charitysmith5245]

Wow! I will definitely get my starter fed tonight so I can try this! Your bread is beautiful!

[@SarahLouReviews]

Thank you Charity! Let me know how it goes 👍🏻

[@marionbyrne9765]

Great video didn’t see a problem with the Dutch oven ✌️❤️

[@user-ht9wx8tn8v]

Beautiful and I love your attitude. I like lots of salt too!

[@SarahLouReviews]

Thank you! ☺️

[@MrTmax74]

Great information, thanks!

[@bonniecarpenter1809]

Thank you! Very helpful!!

[@zippyg7752]

Thank you for sharing. I love how unpretentious you are in making this video.

[@SarahLouReviews]

Thank you 🙏🏻 ❤️

[@nixonneo251]

Love this sincere sharing. Simple but direct to the point with highlight on the key points to watch out. Thank you for sharing!

[@SarahLouReviews]

Thanks for the comment ☺️❤️

[@petu03]

❤thank you!!! Best explanation ever!

[@SarahLouReviews]

Best comment ever ☺️❤️❤️

[@gnes04]

Great job, the bread looks amazing!

[@SarahLouReviews]

Thank you 😊

[@mikecraig6431]

Thanks Sarah Lou! Made my first yesterday by following your instructions. Turned out perfect and I'll never buy bread again. Here in Michigan a quality local loaf is $8-9!! A crisp high five to ya!

[@SarahLouReviews]

Thanks for that feedback Mike! Congratulations on your bread! ☺️🥂❤️

[@briancamera9737]

Sarah lou i have been baking sourdough for several years and slowly watched my sourdough result decline using a stand mixer.Very little rise/oven spring I tried your above detailed recipe and I am back in the game. The results were amazing. followed your directions to there T and magic happened. Thanks again

[@SarahLouReviews]

Your comment makes me so happy! Thank you Brian ☺️🙏🏻 Very glad it worked for you

[@curiousuniverse438]

Thank you so much! I made my first truly successful loaf today following your instructions. So excited!

[@SarahLouReviews]

Yay! I'm so happy for you :)

[@TheTorfx]

Thank you. Will try this tomorrow :)

[@nancybenner2496]

Wow your result is the most beautiful sourdough loaf I have ever seen. Thank you for sharing this video.

[@SarahLouReviews]

Well that’s sweet! Thank you 🙏🏻 ❤️

[@TheKaCoRanch]

Great job!! 👏🏼👏🏼👏🏼

[@mikewurlitzer5217]

Very straight forward and well done video. The difference between the dough from the 4th to 5th S&F would seem to be a major contributor to your excellent rise. Most others only do 3 or 4 S&F. I watched the shorter version of this and unless I missed it, I did not see you put the dough in the fridge. That is a big difference.

[@SarahLouReviews]

Thanks Mike! It did go in the fridge, but only for a few hours. I don’t like mine too sour ☺️ Didn’t realize I didn’t mention the fridge though! Thanks for letting me know

[@user-kb1px3hn4n]

Hi there! New follower! Loving your sourdough tutorials ❤ that you for sharing your knowledge!

[@SarahLouReviews]

Hi Dallas 😉 thank you for following and for commenting. Made my day ☺️❤️

[@trueone2925]

Thankyou That was the best video I have ever seen And I love your coaster - I’m one too !

[@SarahLouReviews]

Hahaha that’s awesome 😂❤️. Yes….wine cures all!

[@pottery647]

I don't know if anyone else has asked this question: When you are bulk fermenting on your kitchen counter for 4 hours do you know what is the temperature in your kitchen. Wouldn't that variable affect how long you leave your dough resting? FYI, I love your method!

[@SarahLouReviews]

Hi! Thank you 😊 I do mention the room temp at 4:37. There are many things that can affect the length of the bulk stage, and yes temp is one of them. My room temp is 22 C or 72 F.

[@connieromanishan6780]

I have been watching videos and watching videos. Then I try and replicate. It all seemed so complicated before. Thank you for simplifying it.

[@SarahLouReviews]

Thank you for saying that! ☺️

[@jujubee7351]

I thought this video was excellent! To the point , easy to follow. Well done!

[@SarahLouReviews]

Thank you! 😊 🙏🏻

[@chillin2150]

I really want to learn how to do this!Ty for your video!

[@SarahLouReviews]

Glad you like it! ☺️thank you

[@alisak9076]

THE BEST RECIPE!!! Just baked it, came out perfect!!!

[@SarahLouReviews]

☺️❤️ glad you liked it

[@maureengermsheid4984]

Best recipe I’ve run into you so far I’m new at this but I Telya if I could send you a picture I’m really proud and I’m very thankful

[@SarahLouReviews]

Thank you! I'm so happy your bread is successful :)

[@peggyadrogemuller660]

Thank you for this excellent video. You make it look so much easier. I’m new at making sourdough bread, and I learn more with every video I watch! Going to try yours for my next baking !!😀❤️💕

[@SarahLouReviews]

My pleasure! So glad you found it helpful and thank you for commenting ☺️

[@susandickson7630]

Not sure how I found your channel but I am so glad I did. I have tried several methods and recipes for sourdough but for me yours is the absolute best!!!!!

[@SarahLouReviews]

Well thank you!! You’ve made my day ☺️❤️

[@HammerHeadGarage]

I tried your recipe tonight and wow, total success. Thank you.

[@SarahLouReviews]

👏🏻👏🏻👏🏻 I’m so glad it worked for you! Thanks for saying so ☺️❤️

[@miak7174]

Great recipe! Bread was never this big and perfect! 😍😍😍😍

[@SarahLouReviews]

Thank you! I’m so happy for you ☺️❤️

[@carolschedler3832]

Thanks for testing out of adding a bit more salt! YES! ❤🎉❤

[@SarahLouReviews]

😜👍🏻

[@lisanoonan9487]

I just love your trivet 🤗😎❤️

[@SarahLouReviews]

Hahaha thanks. I had one person say it was disgusting. 😜

[@patnareeasav]

Thank you 😊

[@candibar8]

Like many others I have watched hours of videos and followed yours pretty much to the letter. My loaf had more spring than any previous one. Thank you!!

[@SarahLouReviews]

I’m so happy it worked for you! ☺️❤️ thanks for commenting

[@karenleighcass]

I would like to thank you Sarah! It’s been quite a journey for me. Thank you for sharing your techniques, advice and recipe. My sourdough loaf turned out amazing.

[@SarahLouReviews]

Yay!! ☺️ I’m happy for you. And thank you for the comment

[@garyash4823]

very instructive better than most il give it a go as my past sourdough try's have not been good

[@SarahLouReviews]

Thank you! Please let me know how it works out ☺️

[@garyash4823]

@@SarahLouReviews will do

[@eleanorzapanta5139]

I enjoy your no-nonsense manner of describing your way of making sourdough bread. How do you get your final shaped dough to be so nicely plump/proofed when you place it into your basket?

[@ingerlander]

First class video. I am new to this bread making and this instruction of yours was straight to the point without any blather.

[@SarahLouReviews]

Thank you Philip ☺️

[@ThomasTravisano]

I appreciate the simpler approach you share in your video. I have watched several videos and every once in a while I am happy with the result. I believe you’re approach works and is repeatable. Do you refrigerate during the 2 hr. proofing (2nd rise)? Thx for your video.

[@SarahLouReviews]

@@ThomasTravisano Thank you Thomas! ❤️☺️ Yes I do refrigerate. I only put it into the refrigerator for 2-4 hours though. I don’t like my bread too sour, so doing it this way I can have bread in a day ☺️

[@MarkDonegal]

Love this video! Super process and super cute mannerisms! :D I have the same dutch oven but find using it upside down a lot easier to get the dough into the oven. Subbed.

[@SarahLouReviews]

Haha thanks 😊 Ya people have asked why I don’t use it upside down. Maybe I’ll try that one day.

[@rosemariegrover561]

Enjoyed your video & technique. My bread didn't rise quite as high as yours did, but will try making it again. Thank you.

[@SarahLouReviews]

Thank you! Good luck. ☺️

[@jeanqnguyen4542]

Bravo! ❤️

[@mojonewslk]

nice beautiful😋 Good video.

[@SarahLouReviews]

Thank you ☺️☺️

[@sylviacarlson3561]

I'm going to make this tomorrow, except I'll add cheddar and jalapena. Thank you for this. It was easy to follow!

[@SarahLouReviews]

You’re welcome ☺️ and good luck!

[@marie-andreefortin41]

❤très beau pain et très bien expliqué merci 🙏🏻 le vais lessayer

[@SarahLouReviews]

merci! Tiens-moi au courant de ce que ça devient (I’m using google translate to reply, so I hope that makes sense! ☺️)

[@TamiJohnsonSellsAZ]

I like this video. I've never done 5 stretch and folds before.

[@SarahLouReviews]

Yes it took that long to achieve good gluten development in this case ☺️

[@momwithnodirection8782]

Love this!! A sourdough I don't have to wait 3 days to eat lol

[@bonniejames141]

I need to try to make this. thank you for such an easy video to follow. I spy that cut trivet I saw your dutch over sitting on. where from? I need to get one for myself.

[@SarahLouReviews]

Thank you for that comment ☺️ As for the trivet, unfortunately I am not sure….it was a gift. But I’m glad you like it 😀🍷

[@bridgetl8363]

Today is my 4th attempt. I found your instructions very easy for me to follow, so Im following step by step with your methods today. I just finished my stretch and folds and its looking good so far!! fingers crossed haha.

[@SarahLouReviews]

Thank you! Good luck 😀 takes a lot of time but it’s worth it!

[@bridgetl8363]

@@SarahLouReviews I had to come back, it turned out soooo beautiful, NO gummy crumb, taste fantastic!! Your method and recipe is a keeper for me! Thank you!!

[@SarahLouReviews]

@@bridgetl8363 Yay!!! That’s awesome!! 👏🏻 👏🏻👏🏻👏🏻

[@tiiug.9973]

I used your directions for my second ever SD loaf. I am so grateful for your step-by-step. I got good oven spring and the crumb looks terrific even though my dough seemed to be looser than yours. But I did follow your directions except I had to put it in the fridge overnight instead of for just a couple/few hours. I also wasn't sure my vessel's handle could handle 500 degrees so I did 475/450 and added 8 minutes to the covered/uncovered bake times. It was absolutely delicious and I felt very proud of it! Thank you so much for this!

[@SarahLouReviews]

Thank you for the comment and congratulations on your bread! ☺️ sounds like your adjustments worked for you! Cheese bread recipe coming this weekend 😜

[@mirkablahutkova1881]

😮

[@qiubick]

I'm a bit lazy when making bread, and just like you, I also add sourdough to the water, then salt and finally flour, because there's no point in making my life difficult, generally in my two-year career of baking my own bread, the recipe looks very similar to yours, with this difference I usually ferment in the fridge overnight. Greetings from Poland

[@SarahLouReviews]

Yes! Keeping life simple 😜 thanks for reaching out! 🇨🇦

[@kimwieslaw8339]

Great video 🇦🇺

[@monkeywrench2800]

I've failed at making starter more times than I care to admit, but now that I finally have a promising batch I'm afraid to use it. After watching your calm and reassuring video, I think I will try and see what happens...

[@SarahLouReviews]

That’s so sweet!! Thank you 😊 best of luck!

[@jameshindle740]

Excellent video. I know I learned and reinforced a few key points. Not traying to be s know-it-all, but we use the same dutch oven, and I use the lid to place my dough in. Makes for easy start and removal of the bread with a hot pot. Thanks for the video.😊

[@SarahLouReviews]

Thanks James! ☺️❤️ I’ve tried the lid, but too heavy to lift the other part up and over the dough 😜 I may try it again one day, pull it out of the oven and lift it. It may make a difference to the crust too

[@deebrake]

I absolutely love the video I really like how simple you made this. I have been working on and improving my sourdough bread since March 2020. It has always tasted great but not as much rise. The past week and half I started mixing starter, flour and water together to let it sit for what some people call Ferment-louse. I add the salt with a bit of water 60 minutes later and like you I found it didn’t make a difference to the loaf. And surprisingly the loaves are rising way better instead of autolyse just flour and water then starter with salt later. So after all those many loaves I found my own way like you. The bread is worth all the learning. Again thank you for this.

[@SarahLouReviews]

Thank you! I’m so pleased ☺️❤️

[@coffeebutterhouse3830]

Thank you for your sharing Sarah.... i feel like watching my teacher doing the baking in front of me... different from the instagrammable version lol.... i guess to achieve like yours must have a very strong starter, quality flour (i guess if cheap flour at least not expired), good oven and correct working temperature. I baked several sd bread but none of them got the oven spring like yours. Thank you once again.

[@SarahLouReviews]

Thank you 😊 quality flour is not necessary. I use Walmart brand most of the time. The trick is letting it proof on the counter until it is big and poofy. It may take a while with a young starter….just let it keep proofing until it doubles. No matter how long

[@jela01.10]

Super kuhate.Odma sam se preplatila❤

[@SarahLouReviews]

Hvala vam!

[@leonieaugustine7746]

Wow! I love the rise on your bread and the no-fuss manner in which you prepare it. Thank you! I'm going to add salt and starter at the outset too and see how it goes.🥰

[@SarahLouReviews]

Thank you! Please let me know how it goes :)

[@leonieaugustine7746]

I definitely will🥰

[@stephaniecasper3180]

Very cool! so only white bread flour....no whole grain at all right! no preshape....just right from bf -shape- into the banneton! your channel is so refreshing! I like me some salt too! yay! Thanks for doing your video....keep it up! ❤❤❤

[@SarahLouReviews]

Thank you ☺️

[@m0eMoE]

I love this video! Thank you! Because yum 😂

[@SarahLouReviews]

Hehe 😜 thank you