NEW!: The Sourdough Brothers: Sourdough for Busy People

The Sourdough Brothers return for the most epic sourdough video ever made.
Tom and Bob are on a mission to bake a loaf of sourdough during the busiest three days of the year. Two brothers in a quest, with a starter of mysterious origin, utilize unique tools and methods to attempt the impossible. Will it work?
The reviews are in:
"A masterpiece..."
“Hilarious and brilliant”
“Fabulous!”
“Fantastic…”
The proofer we use in this video is the IVYX Scientific 5-Liter Incubator. You can find this, and all of the products used in this video here: thesourdoughjourney.com/produ...
DOWNLOAD THE BULK FERMENTATION TIMETABLES
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DOWNLOAD THE PRINTABLE GUIDE FOR THE METHOD
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WATCH THE FULL-LENGTH ORIGINAL INSTRUCTIONAL VIDEO - “Post-Pandemic Sourdough for Busy People”
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CHAPTERS
0:00 Introduction
4:58 The Schedule
7:29 The Recipe
9:02 Starter Preparation
10:04 30-Minute Process
11:26 30-Minute Dough Preparation
13:24 Mixing the Dough
18:27 Slap and Fold Round 2
20:34 Slap and Fold Round 3
22:47 Prep for Overnight Bulk Fermentation
24:55 Shaping
25:54 Pre-shaping
29:29 Final Shaping
31:14 Family Fun and Barbeque
32:38 Big Fireworks Show
33:26 Baking the Loaf
38:02 Making the Sauce
38:59 Slicing the Loaf
40:51 Big Spaghetti Dinner

[@pinnaclecomputersolutions8461]

Sourdough bread baking and comedy team are two phrases I NEVER imagined I would be thinking. But, Tom, here we are.

[@thesourdoughjourney]

Thank you!

[@karwaichow3014]

I have learned so much. I am never interested in videos longer than 20 minutes but yours are the exceptions. Thank you so much !

[@thesourdoughjourney]

Thank you!

[@lindagordon2955]

I giggled through the whole video. My obsession with sourdough bread baking and now watching you and your brother was so perfect. I've missed seeing your videos, I'm glad you're back. I now mill my own wheat for baking sourdough, and it's amazing. There is so much to learn.

[@thesourdoughjourney]

Thanks!

[@MemoryMachine-cb6xw]

May I just say, this was the most educational, yet entertaining sourdough video I think I have ever seen. Thank you both!!! And thank you for all the knowledge shared

[@thesourdoughjourney]

Thank you!

[@janetnelson3399]

More Sourdough Brothers productions, please! Hollywood is calling!

[@thesourdoughjourney]

Thank you!

[@InggieRalphie8]

Wow! This is the funniest Bread-making video I ever come across! Very educational at the same time very entertaining. I can watch this over n over again! I hope to bake this recipe one day!

[@thesourdoughjourney]

Thanks!

[@morrellirocks]

I don't think I have ever laughed while learning as much as I did watching this! Thanks guys!

[@thesourdoughjourney]

Thanks you!

[@DaniPrays]

This was hilarious and informative at the same time….and r-e-a-l!! Thank you Tom and Bob!

[@thesourdoughjourney]

Glad you enjoyed it. Thank you!

[@snowbird6855]

I love the overnight method! Just reduce the levain amount so you can mix it after dinner/kitchen cleanup, and do only 1-2 stretch and folds. You can make 2-3 loaves on Friday or Saturday evening and freeze the one or 2 after the 20 initial bake rather than continue baking it after the lid removal. Cool before freezing. To use it, thaw overnight and finish baking in the morning for fresh baked anytime!!

[@thesourdoughjourney]

That is the best method!

[@marilyne1323]

Informative and funny! Love this ❤

[@thesourdoughjourney]

Thanks!

[@colettekomm]

wow this was indeed a journey, a sourdough journey! going to make my dough right now

[@thesourdoughjourney]

If you have trouble with sticky dough, use less water. The flour we use here is a “thirsty” flour that can handle higher hydration.

[@gabrielsurvey10]

Wow, wow, I've got no words. Hope this will be a classic in sourdough videos. So much effort. Amazing! Thank you again Tom.

[@thesourdoughjourney]

Thank you!

[@NurseCentral]

Brilliant! Thank you!

[@thesourdoughjourney]

Thank you.

[@sblisa6]

Charmingly kitschy, brilliantly informative. Thank you!

[@thesourdoughjourney]

Thank you! We appreciate the feedback.

[@nikolateslawirelessradio]

This was the most entertaining video I have watched in a long time. What a team you two make. If you guys had a cooking show together, what a hit it would be. Plus, your video making skills have greatly improved. Bread and entertainment, who would have thought you could combine the two. I salute you both!!

[@thesourdoughjourney]

Thank you! We appreciate the feedback. We would do it more often if we didn’t live across the country.

[@carmenmclevin4030]

Thank you again Sir!

[@thesourdoughjourney]

Thank you 🙏

[@mrs.w5107]

I am laughing out loud. And I think I’ll meander west to Cleveland from Erie in July!

[@thesourdoughjourney]

Thanks!

[@nancyw8341]

I loved this!!! Hilarious! And educational.

[@thesourdoughjourney]

Thank you. 🙏

[@Ann-pn9or]

you guys are nuts!!!!

[@thesourdoughjourney]

Thanks. 😜

[@emmabaido458]

Love it! 😎👏🏼😂

[@thesourdoughjourney]

Thanks!

[@vickiecaskey9797]

I came for the schedule but stayed for the content! Fabulous ❤️

[@thesourdoughjourney]

Thank you.

[@jimterrito1353]

Informative and throughly entertaining!!

[@thesourdoughjourney]

Thanks!

[@tennilleh]

Yup - everytime my husband asks me what I'm doing? I'm no longer saying "making sourdough", but "I AM GOING TO EAT LIGHTNING AND CRAP BATARDS!"

[@thesourdoughjourney]

Right on.

[@chrisspletstoser337]

You two are so funny love it ❤❤

[@thesourdoughjourney]

Thank you.

[@barbdenaro8988]

I just love this video of you two.

[@thesourdoughjourney]

Thank you.

[@kimr4548]

You two are very funny and informative!! thank you for all you have researched and guidance you have provided!

[@thesourdoughjourney]

Thanks!

[@rochellaostrowski1007]

Thank you! Just discovered your channel and I love your tips and dedication!

[@thesourdoughjourney]

Thank you.

[@billcrary2943]

this is a great video. thanks

[@thesourdoughjourney]

Thanks!

[@tennilleh]

I was waiting for some signature slamming of the dough by uncle Bob. Alas, he has learned his lesson! 😂

[@thesourdoughjourney]

Yes. 😀

[@marypruitt3223]

Hello fellow Clevelander, I started following your recipe when my previous attempts at a starter failed. I finally achieved a perfect starter and delicious bread. Your instructions and video are perfect! Thanks again!

[@thesourdoughjourney]

Thank you! I appreciate the feedback.

[@johnwilson839]

Bravo Gentlemen! I've followed the sourdough journey for a while now, and made good use of the institute's academic products to further my own journey, but I never expected such a grand production! Once again Bravo!

[@thesourdoughjourney]

Thank you!

[@ciaramurcko4860]

Amazing video. So glad I found this channel. Side note: I very much appreciated the Goodfellas reference😂

[@thesourdoughjourney]

Thanks! Great film. A lot of people missed that reference.

[@cherishmariexo]

You guys are great! 😂 Thanks so much for the video, the lesson & the laughs! ❤

[@thesourdoughjourney]

Glad you enjoyed it! Thanks. 🙏

[@stevenclark8962]

Thank you for the great video! Fun to watch and lots of great info to take in. You guys make a great team!

[@thesourdoughjourney]

Thanks!

[@glorycortez6267]

Absolutely love your videos, you get so much useful tips/information with the perfect amount of comedy 😂😂!

[@thesourdoughjourney]

Thank you! 🙏

[@tkay4401]

Very entertaining! Great video!

[@thesourdoughjourney]

thanks!

[@butterflyyaway]

Def educationally entertaining 🥰

[@thesourdoughjourney]

Thanks!

[@YuvalVardi]

Hilarious video! Thank you for all your content :)

[@thesourdoughjourney]

Thank you.

[@PamelaKS]

Thanks so much for this fun and informative video. I enjoyed every minute of it and learned so much!

[@thesourdoughjourney]

Thanks.

[@littlemoresalt]

really enjoy watching this video cant be more creative 😄✌

[@thesourdoughjourney]

Thank you.

[@melaniehansen261]

This is the best!

[@thesourdoughjourney]

Thank you!

[@cindyleeger]

Honestly, the Tartine rabbit hole is real.

[@thesourdoughjourney]

For sure.

[@TheFirebrew]

Your best video yet!

[@thesourdoughjourney]

thank you!

[@tiarianamanna973]

I ve been studying these videos for a few days now. I think im getting ready to do it 😁

[@thesourdoughjourney]

Some people struggle with sticky dough. I’m using a high protein, thirsty, flour here. If yours is different, use 25g less water at first.

[@tiarianamanna973]

@@thesourdoughjourney thank you 🌞

[@kenanavc5918]

The Sourdough Brothers from The International Institute For The Advancement Of Sourdough Science&Research struck gold once again! The entertainment and production value of this very educational video is just amazing! I stopped baking a while ago even though that i work remotely at my house most of the time. Because stopping whatever i'm doing and going to the kitchen every hour for coil&folds has started to become very distracting for my work. This method which i tried and failed in my own very unscientific ways and very inconsistent results might be my signal to get back in to the game and stop going down to the corner store to buy a loaf of bread. Thank you Tom of Cleveland, OH and Rob of Burbank, CA!

[@thesourdoughjourney]

Thank you! You should give it a try. It takes a few tries to get it exactly dialed in for your starter strength. But once you figure it out, it is so easily repeatable. And quite flexible, with the long stints in the refrigerator. You can miss the timing by hours and it still works.

[@lesleynaylor432]

You guys are so talented…..one so funny, one just the best tutor of sourdough baking ❤

[@thesourdoughjourney]

Thanks so much! 😊

[@nancyfasolino7607]

I love this video I wish I had the time to watch it🤣

[@thesourdoughjourney]

Thanks.

[@hhavila]

I loved this for both the great tutorial and for the entertainment value. I’m trying this one out. Gonna go do 100 slap and folds, lol!

[@thesourdoughjourney]

Thank you. Some people struggle with sticky dough. Try holding back 25-30g water and see if your flour can handle the hydration.

[@hhavila]

@@thesourdoughjourney thanks. 😊

[@LeeAHerfort-jy8pe]

I have been making sourdough for over 6 years. I found your videos when I was researching oven spring. I have learned so much from you and started using your technique for busy people. What a breakthrough! I just completed my 2nd loaf and it is great. The timesaving and predictability are amazing! Thank you so much for making my sourdough journey easier and more rewarding. ♥Lee Ann

[@thesourdoughjourney]

Thank you. And thanks for the support.

[@alessazoe]

13 minutes in, already rolling on the flour laughing! :D

[@thesourdoughjourney]

Hold on to your hat. We're just getting warmed up.

[@alessazoe]

@@thesourdoughjourney 33 minutes later, can confirm!

[@chknparm]

On another note, I thought I should let you know that I love your opening music. It's peppy and somehow inspiring for my sourdough saturdays :)

[@thesourdoughjourney]

Thank you!

[@gloa6035]

COMEDY GOLD, TRULY.

[@thesourdoughjourney]

Thank you so much.

[@cindybroadus3277]

❤😂❤Baking with the two funniest characters ever

[@thesourdoughjourney]

Thank you 🙏

[@tarasprunger7581]

Thanks for the video. What size oval bannetons do you recommend for a 950 g loaf (with 500 g of flour)?

[@thesourdoughjourney]

9 inch.

[@janiggulden4193]

Highly entertaining!! 🤣 You guys rock! .....oh, and thank you for all your experimentation on our behalf. I actually might try more than a sandwich loaf now! 😁

[@thesourdoughjourney]

Thank you!

[@MarkKrebs]

In these dark times, just maybe, the soul of this nation can be cured by sourdough bread. Help us Tom Cucuzza, you're our only hope.

[@thesourdoughjourney]

Thank you. We enjoyed making this video.

[@malialik]

Amazing content Tom! Question, my dough is nowhere near as smooth as yours after the last slap and fold series (I'm using 1000g flour weight, not 500 as shown). What should I do?

[@thesourdoughjourney]

Try using less water. My flour is quite thirsty. Also make sure you use your starter at peak. If the slap and folds are tearing the dough, give it more time between slap and folds, or do fewer slap and folds if it is tearing the dough.

[@malialik]

@@thesourdoughjourney starter was definitely at peak, I think I went past the smooth point in the S&F. just accidentally obliterated my gluten in the stand mixer, tried a few more sets of slap and folds, and put it in my bulk container. It does not pass windowpane. Side note, I would love if you made a stand mixer bread video!!

[@callmehank1662]

Cool video. Still yet to make my first loaf but I'm getting closer thanks to this video. Nice to see my local Harbour Bridge in the fireworks display 😂

[@thesourdoughjourney]

Thanks!

[@user-pg9kh4rk3d]

Would diastolic malt powder make Bulk ferment faster than predicted otherwise? How should I use it?

[@thesourdoughjourney]

A small amount will darken the crust and give it a little more carmlized flavor. It also slightly speeds fermentation. It’s already included in many brands of bread flour.

[@MsOLWYNN]

I am loving this series of "The Sourdough Brothers" Mate, I laughed and grinned all the way through it, even though I am going through a tough patch. Keep up the good work. Sending hugs to you both from Australia. 🦘🦋🇦🇺

[@thesourdoughjourney]

Thank you so much. We’re happy you got some joy from watching.

[@TheDiolulaLife]

We have a family watch party and you both are the stars. Thank you guys for always helping. Can you help with the formula with starter and temperature, I don’t have an incubator and I feel this part of bulk fermentation is the one that i am not getting correct. Thank you 🙏🏾

[@thesourdoughjourney]

Thank you. 🙏 You can ferment at any temperature. The SECRET of Bulk Fermentation: Measuring Dough Temperature and % Rise - The Two-Factor Method kzbin.info/www/bejne/pmechoCrjq-bgNU

[@TheDiolulaLife]

@@thesourdoughjourney yes. I’ve saved your starter/temp/rise spreadsheet. It’s a life saver. You make my life happy. Thank you guys 🫶🏽

jaja epic the final

[@thesourdoughjourney]

Thanks!

[@martinspencer4108]

Hey there great video, why does my bread always spread out more the yours when i tip it out of the basket. I follow everything to the letter. Maybe its just more humid here in Munich

[@thesourdoughjourney]

Your flour may not be able to absorb as much water. Try 25g less water next time.

[@user-qo9iz8is4l]

Love this recipe, time wise is great for my schedule! Successfully have made multiple loaves using this! Is there a way to add an inclusion to this? And if so, at which stage? Thank you!!

[@thesourdoughjourney]

Gently fold them in a preshaping.

[@sbm1961]

Hello Terrific Tom!! I need some clarification please. After my oven is preheated can I take the dough out of the refrigerator and immediately put it in the oven, or do I let it come to room temperature (what "room temp" is preferred?) or do I let it sit out just the amount of time it takes my oven to preheat - which is usually 30 minutes? Thank you so much :)

[@thesourdoughjourney]

Directly from fridge to oven.

[@Sneri1991]

I wanted to bake sourdough in time for the Super Bowl. I woke up this morning and realized- I forgot to take my starter out of the fridge! It wasn’t ready for me to mix my dough… I’m afraid I won’t have my bread ready in time for super bowl

[@thesourdoughjourney]

Feed it now, mix tonight. Bulk ferment overnight. Shape in morning. Do a countertop final proof. Bake tomorrow late morning.

[@Sneri1991]

@@thesourdoughjourney you’re the best thank ypu

[@Sneri1991]

@@thesourdoughjourney it worked !!!

[@myriamchlela4996]

Thank you for that wonderful video. 2 questions - how much do u feed ur starter and for how many hours before using it (assuming temperature 70 in the house) - how do u take care of ur starter. How often do u feed it and how much? Thank u in advance

[@thesourdoughjourney]

I generally do a 1:10:10 feeding of my starter the night before to create the amount I need for baking the next morning. The high feeding ratio slows down the rise so it generally peaks the next morning. If I’m baking midday, I may do a 1:5:5 feeding. When creating a leaven for baking I always try to do a higher feeding ratio to knock down the acidity. For daily maintenance, I generally do a 1:2:2 feeding.

[@deanmiller5931]

Hollywood could not have done better! Very informative yet very funny!

[@thesourdoughjourney]

Thank you!

[@josephdetrano2309]

Fantastic video! Have you ever tried Bulk Fermentation in the refrigerator? i do that with yeast dough with good results. I allow the dough to rise, after S&F's, @ 30%. then into the fridge over night. I have shaped the dough and back in the fridge for a day. Bake and it comes out fine. Your videos are always great!

[@thesourdoughjourney]

Thanks. Yes, you’ll see that method in this video. NEW!: Sourdough BREAKTHROUGH: Two-Stage Bulk Fermentation - For Busy People kzbin.info/www/bejne/enWyl3x3nN52r5o

[@josephdetrano2309]

@@thesourdoughjourney Exactly what I was looking for! Thanks for the fast reply and all your videos!

[@joseenoel8070]

Can't wait to see more !!! After all that work i have one question : should this be eaten, really ?????? It's a trophy now

[@thesourdoughjourney]

Thank you. 🙏

[@ConcordKenpo]

Love the video! Thank you so much for sharing your knowledge!

[@thesourdoughjourney]

Thanks. ivyxscientific.com/products/5l-lab-incubator?_pos=1&_sid=e7e6eb8b1&_ss=r

[@estherng6496]

Dear sir, your video is truly wonderful, and I thoroughly enjoyed it. I’ve been following your sourdough journey, especially the guide on creating a sourdough starter. The step-by-step approach in your video caught my attention, making me eager to delve deeper into the intricate process of crafting sourdough bread. “I would like to confirm the recommended baking settings: should I use the fan setting or not, and is it advisable to use a water pan to create steam in the oven? Your guidance is appreciated. 🙏🙏

[@thesourdoughjourney]

Thank you. For Dutch oven baking you don’t want to use the fan or steam. For open baking use steam for 20 minutes and no fan.

[@estherng6496]

@@thesourdoughjourney 🙏🙏

[@KyleeDawn96]

I tried this method during my 3 day stretch of 12 hour night shifts. Started with mixing dough Wed morning, shaped Wed night after approx 8hrs bulk ferment on counter. Placed in fridge until Sat morning (approx 60 hrs cold ferment) and it is my most gorgeous loaf yet! So soft, beautiful color, beautiful blisters, and perfect texture and crumb. I love this method! Thanks Tom & Bob!

[@thesourdoughjourney]

Wonderful! Thanks for sharing !

[@wdannibale]

Absolutely hilarious, instructive, beautiful!!! Kudos to you guys!!! Long live The Sourdough Brothers

[@thesourdoughjourney]

Thank you!

[@rhondaschroeder1230]

I was reading an article on your website regarding sourdough starter basics. In it you said Not to cover the starter jar with a coffee filter or cheesecloth. Will you explain the reason why...I really want to do things the right way. Thank you so much.

[@thesourdoughjourney]

It dries out the surface and attracts mold. Use a solid, loose fitting lid.

[@Da50sRock]

Ohhh my goodness!! I loved this video. So much inspiration along with laughter. 😂 Thank you Tom and Bob. 😊

[@thesourdoughjourney]

Thank you!

[@helener2477]

I bake pretty much all loaves in a loaf pan. Do I need to change anything to make this recipe in a loaf pan? Thanks !

[@thesourdoughjourney]

It should work in a loaf pan with your normal baking temps and times.

[@antoinetterussell6546]

Entertaining and helpful!! Thankyou for the knowledge and the laughs!

[@thesourdoughjourney]

Thanks.

[@royaalizadeh1550]

Tom, all of your videos deserve more than a million likes! I've started making starter and bread with your methods and advice, thanks a lot.

[@thesourdoughjourney]

Thank you so much.

[@sonalibasu-parekh883]

Hi. My kitchen is about 30C temp right now. How do i calculate for that?

[@thesourdoughjourney]

That method does not really work at 30C. This video has some tips. When is Bulk Fermentation Done? Episode 7 - "Some Like it Hot: The Temperature Effect" kzbin.info/www/bejne/iYbEapSPbNdsrZY

[@ibnyc]

Tom, thank you for the informative video. I tried to make the bread and followed it to the tee, but when it comes to the shaping stage, the dough is wet and not staying in the shape. Can't even fold it because they just glued to the bench knife. I followed the 74F/8.5 hours. Starter is at peak, and floated when mixed with water. Do you have any ideas what might go wrong? I'm suspecting it's the water amount (I used 375 gr of water).

[@thesourdoughjourney]

The times are not as reliable as measuring the percentage rise. I suggest using a vessel like I use here and measuring the rise.

[@ibnyc]

@@thesourdoughjourneyI have the same exact Tupperware and used it, with a 75% marker. However, I knew something was amiss even when I was only in the mixing stage. While you were already able to get that nice smooth pliable dough already in the 2nd or 3rd slap and fold, mine remained quite wet and sticky.

[@eleanorzapanta5139]

Thank you so much for answering my question re if Chad R did experiments or just fell into what works and stayed with it. I'm just an inquisitive one. Another question I have is about All Purpose Flour. Wondering if you've tested whether APF doesn't have the same oven spring as baking sourdough bread with bread flour? If you've addressed it in one of your videos, you can refer me to which one so not to have to repeat yourself. Thanks!

[@thesourdoughjourney]

The only AP flour I would use for sourdough is the Costco organic AP, which is actually a high quality bread flour from Central Milling (private labeled for Costco). In all other cases I recommend a higher protein bread flour.

[@charlesmay3759]

Will this method work for gluten-free sourdough thanks

[@thesourdoughjourney]

I’d look specifically for a gluten free recipe and method, but the same principles apply.

[@crocodile2501]

I finally got a strong starter to use and want to make small bread rolls that I can just throw in the oven on the weekends to warm up a little and tell myself that they are fresh. Last time they turned out a bit dense because I didn’t know how to shape them, but I’m guessing this folding technique could work quite well. The problem now is just how I should store them in the fridge to cold ferment without them losing their shape. Any ideas?

[@thesourdoughjourney]

You can store them for a few days in mini loaf pans. I prefer baking and freezing them. Then just heating them up in the toaster oven. Spritz them with water and bake in oven for about 15 min. You can also par bake them (not fully brown), freeze then bake. They’ll keep fermenting in the fridge so they don’t keep more than about 3-4 days.

[@louisef.decoteau3510]

You two are hilarious and brilliant! Thank you!

[@thesourdoughjourney]

Thank you so much.

[@ajachung8192]

Hey Tom! I created & used starter by following your video (2.5 wks old). Starter was being fed 1:2:2 and peaked in 10 hours. I followed as you and Bob did in the video and my starter did not dissolve, however when I did all the slap and folds, it appeared to have the consistency/feel/look as you mention in the video. Any clue why my starter didn't dissolve? Is it normal?

[@thesourdoughjourney]

Sometimes it happens when you add the starter and salt at the same time. Next time try dissolving the starter in the water before adding the salt.

[@gangofred]

Tom, once again just amazing, you and your brother are Hollywood gold together.

[@thesourdoughjourney]

Thank you!

[@bettinabetti1368]

Fantastic 🎉I love sourdough

[@thesourdoughjourney]

Thank you!

[@ltxoutdoors4097]

Hi Tom ! Question here ( i am a noob ..but ) does the Proteine content of my flour effects this method ?? thanks

[@thesourdoughjourney]

Yes, I’m using a high protein flour so it supports higher hydration. With lower protein flour, use less water.

[@cR-wy1lz]

You guys are amazing! Thank you so much for your expertise in tutoring on how to make the perfect loaf,breaking it all down so precisely,clear directions & notes/list & the bonus is the hilarious entertainment you guys put into it all….HGTV really needs to get you on with your own show. Thank you Tom & Bob,you guys are truly an asset to all things sourdough,God bless you both🙏👍

[@thesourdoughjourney]

Thank you so much for the feedback. We appreciate it.

[@dogyeargirl6544]

Hilarious and informative. Thanks so much for making this video. Gonna download your instructions!

[@thesourdoughjourney]

Thanks!

[@kungfuspider318]

How many cans of tomatoes you put in? 2 cans? You don't need 1 whole onion. Stick to sourdough. Thanks for the video though, I rarely comment or much less subscribe, but I had to here. So much great work went into this!

[@thesourdoughjourney]

Thank you. 😀

[@emnylz]

more tom and bob videos we definitely need it you guys are more than great

[@thesourdoughjourney]

Thank you. We enjoyed making this.

[@queeniebeats3028]

Too funny, guys. I will give this a try. Thank you.

[@thesourdoughjourney]

Thank you!

[@michlroe]

Love you guys, could watch all day😊

[@thesourdoughjourney]

Thank you!

[@user-ju3pq5bj3p]

😂 you guys are hilarious! Love it! Definitely going to try this method.

[@thesourdoughjourney]

Thanks!

[@FlashBurrito]

Hilarious! Thanks for the laughs. So many questions I have a KitchenAid with a dough hook; I have a bread machine; have you experimented with using either of those to replace the mixing & slap and fold section?

[@thesourdoughjourney]

I don’t have either but you can use the KA for the mixing. I don’t believe you can use a bread machine.

[@reynolds69]

Ideas for a diy proof box ?

[@thesourdoughjourney]

watch the second half of this video. Lots of ideas. NEW! Review of Sourdough PROOFERS and Temperature Control Devices: The Sourdough Gadget Guru kzbin.info/www/bejne/pqqlf6GqjpirsMU

[@AndreaLombardi-lj1wf]

How can I snag some of that heirloom holyland starter? :D

[@thesourdoughjourney]

😀😀

[@Winnieonthetrail]

Thank you! I learnt a whole lot and have finally and successfully made one

[@thesourdoughjourney]

Thanks!