What it's like to bake the Best Sourdough?

In this live interview I get to meet my baking jedi master, one of the best bakers on this planet: Kristen aka. Full Proof Baking. Kristen has written some of the most famous recipes out there and introduced many new techniques appreciated by bakers around the world.
Kristen's Instagram: fullproofba...
Kristen's KZbin: / @fullproofbaking
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Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin: thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut: thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Baking merchandise:
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Get some of my starter Bread Pit: thbrco.io/my-starter
Happy sourdough shirt: thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: thbrco.io/neapolitan-pizza-shirt
The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Follow me on other platforms:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Twitch: thbrco.io/twitch
#sourdough #baking

[@CristalMermaid]

A biologist and an engineer geeking over bread. This is wholesome 😀

[@the_bread_code]

😂 😂 😂 thanks

[@johnford716]

I like that the lady is natural and happy she is a pleasure to watch and listen to. John in Australia 🇦🇺

[@umfundiseThabo]

"that recipe works for that baker..." That was the biggest truth I've realised! Reading and trying so many recipes I have come to realise that its a GUIDE. You and you're environment, ingredients and style will change the "recipe". Thanks! I call it improvise... 🙂

[@nmbr6kid]

“Just a mom”…. Being a mom is so, so amazing and undervalued. Thank you showing you can be a good mom and explore all sides of who you are ❤️

[@al-du6lb]

So many career women later in life wish they could just be a mom. It's sad the ideas society has put onto women. Being a Mom is the most important job there is.

[@HG-ze5wq]

Some of the biggest damage modern society has done to women is instilling the idea that there's somehow something wrong with being "just a Mom". My Mom was "just a Mom" and I couldn't be more thankful for what she had the time to provide me. I have an immense level of respect and love for my Mom because of how she raised me, and if she was pursuing a career things wouldn't have been the same. To all the "just a Moms" out there please know your job is the most valuable of all. Guys are supposed to slave away at a job they hate so their awesome wives can raise awesome kids. Moms, you're the best. Love some guy raised by "just a Mom" who wants nothing more than a wife who takes value in being a Mom.

[@clarkrogers7789]

y’all are fuckin weird.

[@martinvo7369]

All these sourdough heros are nerds, programmers, Phds, ... and obviously nice people. :)

[@evrenbingol7785]

I am writing a deep learning algorithm for Dough Temp prediction. So Yes.

[@mobilfone2234]

The real heros don't talk about it, they are artisan bakers that produce consistant quality every day since decades or even over generations...

[@martinvo7369]

@@mobilfone2234 So how do you know about them and how can they pass their art to the next generation when they do not talk about it?

[@mobilfone2234]

@@martinvo7369 Trade Secrets were kept in the family and passed to the next generation.

[@Blablablateelbal]

@@evrenbingol7785 what’s the goal? Why deep learning?

[@wipopsuppipat4442]

This Kristen is special, we must protect her at all cost

[@RovingPunster]

I doubt my wife would let me, but i'd volunteer to help breed a dozen clones of her ... we'd just need 9 months to gestate, and then 18 years to autolyze, and they'd be good to go. 😉 j/k

[@katherinekoo5342]

Both of your are amazingly nice & humble peoples, really appreciate all the things that have been shared here 😘

[@justinbouchard]

Just tucking in about 10 minutes deep. This is great. I'm a full time single dad and started baking again last summer. I sold yeasted and sourdough at a market for a while about 13 years ago but it was short lived. I started again last summer focusing just on sourdough as I joined the revolution like many. In October I started selling 2 types at a local deli that makes traditional smoked sausages and meat fired over birch and hickory. In November I was selling 30 loaves a week. By December and still continuing to sell 50+ 800 ish gram loaves a week out of my single oven home kitchen. My son is 8, he loves every bit of it. I'm a trained chef and worked in that field for over 5 years so the food business was probably always going to be a part of me. I had decided after working in Montreal for a while that I didn't want or need to kill myself making food for people and that I would only ever sell french fries out of a trailer with basic condiments. But like we all know, bread is better :p Sorry for the ramblings and sharing of myself. It just kinda happened after I started typing. It's out of pure love and thanks for you two just sharing yourselves first and tossing in some bread chat too. Huge hugs from Canada. Like big gluteny, maple syrupy hugs eh.

[@the_bread_code]

That's an amazing story 🙏🏻🙏🏻🙏🏻. Thank you very much. Maple syrup hugs back 🤣

[@justinbouchard]

@@the_bread_code Hahahha well aren't we sticky lol

[@profiAcc]

if I understood correctly, you make 50+ loafs a week using a standard home kitchen oven? So how many hours do you spend baking and how do you manage the electricity bills (keeping in mind that you can bake max 2 loaves at a time)?

[@justinbouchard]

@@profiAcc I bake 3 loaves at a time. Energy bill isn't that much and I average close to 4 loaves an hour. This morning I make my dough it goes in the fridge around 2pm. I wake up at midnight to turn on the oven. I'm done baking at around 7 am usually. Sometimes 7:30. My flour cost is less than $1 per kilo so profit margin is fine. You can find me on facebook if you'd like to see some pics. @thebreadologist

[@profiAcc]

@@justinbouchard yeah, I'll definitely take a look. I think my oven could bake max 2 medium-sized (well maybe 800gr like yours) free form loves at the same time, I've baked 3 loves in pans tho.. Ok thanks for the detailed info :)

[@jameswatters9827]

This conversation - and the one with Jim Challenger - was marvellous. Kristen is such a warm and attractive woman - rather a contrast with the serious note on her own channel! I now have an entirely different image of her - even if I can't get my starter to rise 3X in accordance with her instructions.

[@shreeshrestha5667]

Amazing, learn a lot. Just starting to bake sourdough bread.

[@cfazio]

I was busy baking when this was live.. at 1:03:52 she mentions Greg at Publican, I went on a tour there one Saturday morning. He’s very generous and knowledgeable.

[@gh_007]

I think the Publican serves goat butter, and I thought that’s why the bread was so addictive! The bread is awesome.

[@cfazio]

@@gh_007 i met some other home bakers on that day and thought I was the only nut in Chicago who would be interested in sourdough whole grain baking. Turns out the forest is full of nuts!

[@queeniebeats3028]

OMG. I was struggling with my loaves. Some were good, some didn't rise, but between Bread Code, Full Proof Baking, and Food Geek, today I baked the perfect loaf. Many thanks for the tutorials.

[@samanthamorgan8117]

Congratulations!!! 🎉🍾🎈🎊

[@sabinewalter9887]

Awesome interview! I put my headphones on for a power nap meditation but listened to y'all instead! I've been at this for 3-4 years now and my favorite bread still is the spent grain beer sourdough! I'm German too, so gotta love that 🍻

[@Gus2vina]

I’m start struck. Kristen is my hero. Thanks for this amazing interview. This and the recent interview of Jim Challenger are fantastic. I learn so much. Kudos to you for leading the conversations to very good topics.

[@tasosmenelaou4204]

Finally i can see the woman with silk hands. Amazing woman with perfect skills in sourdough bread. What can i say more

[@joefarmer7727]

She needs to show her face. She is a beauty and her videos would be seen more when people see her and connect to her.

[@NancyAnneMartin]

Very cool interview! Made me think of my old saying "The more I know, the more I know I don't know."

[@bybbah]

Ooh please say this again it is so true .this realization is freeing and humbling as well. 😊that is BEAUTIFUL.

[@vaazig]

The reverse to Dunning-Kruger! 🙃 It's very true.

[@janster7777]

Kristen, your face is so full of joy and light. I was thrilled to come across this interview and I learned so much from you. I would always love to see you on KZbin or wherever!

[@axelcruz3579]

To the both of you, Thanks for being who and how you are. I'm a fine artist, semi - retired and going to be 68 in a couple of weeks. My obsessive / compulsive nature with this journey has taken a new turn today ( in a good way, for me ) with this info and what the two of you bring to the proverbial table. Muchas Gracis, Axel Cruz postscript : As an artist that has instructed young students to seniors, it's good to hear other students of life that are passing on what they have and are learning [ daily ,] note the "Alchemy" of our endeavors. For the most part, there is not just one answer to any number of questions [ nor often is that answer simple ] and that as "Teachers", we see that we are forever students of life, in all that we pursue . . . each new answer has a new set of questions, making the journey all the more beautiful & worthwhile.

[@the_bread_code]

My pleasure. And yes. Nicely said 🤗

[@johnc3826]

I have tried many sourdough recipes and techniques over the last 5 years and made some good sourdough along the way. It was when I tried Kristen's FuppProofBaking Sourdough that I finally felt like it was the gold standard for recipe, technique and great communication of details. You can tell when you read her posts and documents that she, like Hendrik, is a scientist at heart. She leaves no detail to the imagination. Thank you Kendrik for this wonderful interview. Every time I watch one of your videos and the same is true for Kristen's videos - there is always something that you or she says that is an "Aha" moment. As I am watching this video, there is a loaf of Kristen's recipe for sourdough baking in the oven.

[@bear532]

Ha I know why she doesn’t like showing her face on youtube. Kind of funny and sad at the same time. Really thought she was in her mid 20’s and was impressed at her phD at such a young age AND with a kid too. Blew my mind that she’s born in 83. Good genes. Helpful video.

[@breadmania3776]

Tolles Interview, Hendrik! Danke auch an Kristen! Unbedingt mal wiederholen bitte. Alles Liebe.

[@the_bread_code]

Danke :-)

[@jpeood32]

bread is a living gift that has been frozen in time by the baking process at the right time, for the right reasons for the right people

[@cletaspratt9162]

I've made bread off and on for 66 years, it was half whole wheat and half white flour, made with commercial yeast. My first batch with natural fermented yeast was almost perfect. It's been a disaster ever since. But I've been watching and changing, and it's getting better since learning how many factors there are. Thanks for the videos.

[@FairleyTrashed]

You two have been my main resources during my sourdough journey. Thank you both so much for being fantastic educators as well as bakers. ❤️

[@MrBritishComedy]

As a half German who grew up in Germany and then moved to the Czech Republic (where lye pretzels are hard to come by), I have spent a lot of time trying different pretzel techniques and recipes until I finally reverse engineered my own recipe and technique based on an in-depth documentary on a traditional Bavarian pretzel bakery and also Japanese milk bread techniques. All that said, I can confirm that what you called drying the pretzels is an essential step in pretzel making. This is even more true for pretzel doughs that are less stiff than the traditional pretzel dough (like mine which has a slightly higher hydration). Already when shaping the pretzels, you want to make sure that the dough stays cool - otherwise it goes too soft making the shaping almost impossible - and in order for the individual strings not to tear, you have to roll them out in several stages (in between which it's best to cool the dough down). Anyway, once you have shaped your pretzels, they need to go in the fridge uncovered. This does two things. a) The pretzels become stiff which makes them easy to handle which is great for when you need to dip them in the lye - which gets warm naturally through the chemical reaction of the NaOH and the water - and for when you need to score them (if you like that type of pretzel from Swabia). A room temperature dough would lose its structural integrity in the lye and you'd have a hard time pulling them out of the lye. b) When you keep the pretzels uncovered in the fridge for a while, they form a skin. This is something that you absolutely want because this prevents the lye from leaking inside the dough. The lye has to only stay on the surface. This is not just an aesthetic thing but also important from a food safety perspective. Lye is safe to eat when it exceeds a certain temperature. You can't guarantee that that temperature has been reached on the inside of the pretzel. So if your lye gets to the inside of the thickest point of the pretzel, it might still be slightly caustic after the bake.

[@TheGardengrrrl]

And can we talk about what a lovely voice Kristen has? It’s soooo calming and serene.

[@the_bread_code]

Oh yes - very calming voice. I sound like a dinosaur in comparison haha.

[@inmamcleish1872]

Hi.I'm watching the fascinating interview today. I have lowered my oven to 230C in my Challenger pan, as you suggested. And added a couple of ice cubes. The difference in oven spring and blisters is amazing. Thank you for the tips.

[@humeid]

both of you are amazing. i have been baking sourdough bread for the past 7 years. it started from the tartine book, and the forums and the instagram community. but recently both of you have become a a main source of inspiration and information as i try to take my bread to the next level. thank you!

[@robertsterner2145]

Thank you for this interview! I LOVE her stuff and I've watched her uploads more than I want to admit. She also introduced me to Autumn Kitchen, who makes some amazing aspirational stuff that I'll never dream of matching. I'm glad we got to see her finally. She's such a smart, thoughtful, and lovely person.

[@ginette2100]

Great structure for loaf to eat with a hearty autumn soup.

[@Lulu-kl6rp]

Really like your interviews. This one is even feeds my interest in both sourdough and photography. Thank you.

[@johnford716]

After listening to the 2 of them I won’t be so hard on myself and just enjoy the experience.

[@sharonn9991]

I remember the video Kristen is referring to! I oersonally loved that it didnt contain a voiceover! Her hands were working so much magic, I didnt need any voice :) thank you for this amazing interview... you are such a good listener, allowing your interviewee to speak :)

[@maryellenvanek1495]

I love you "nerdy bread bakers" ♥️ . . And seeing the shining face behind those delicate sourdough hands was wonderful. . . Kristen, I am probably responsible for a big % of those views on making the basic sourdough. . I've learned sooooooo much. . . Thank you for being a "Covid induced silver lining" to my year. . . I wish continued success to you and Hendrik (also a Covid utube find 😊. . I LOVE your charts, Hendrik. . I've downloaded them 👍). Thanks for this 1.5 hr. gift of your time, to you both ♥️🍞"Proof On"

[@lunkerluke55]

I learned how to bake from her video , She's awesome

[@federico124]

I deeply admire this girl! Very cute and sweet made us fall in love with home baking: D THANK YOU SO MUCH

[@susansaruk3656]

So enjoyed this. Did not want it to end. Answered some questions but also created many more. Such is life.

[@margarethany]

I never had enjoyed a long interview ever before esp it’s talking about bread, something i never had a success to work with :)) but this sourdough bread is really interest me, i started making starter since last christmas n have failed twice, i almost given up, but her way of explaining the whole process is so inspiring, now I’m making my 3rd starter with Kristen’s method, she is truly sourdough queen :) thanks for both of you i enjoy this interview so much

[@onlooker4564]

Great interview with Kristen. That picture behind your head, you should sell that!

[@lillianong4231]

Thank you for this great interview! Kristen's videos have helped me alot when i started my sourdough journey!

[@alissasitihaura3567]

Please do an interview with Bake with Jake!! Anyway Kristen has always a big help in the beginning of my sourdough journey.. she's amazing and always answered every questions I had haha love her! And this is a great content, keep it up!

[@nassiek3180]

So glad that she mentioned Chiew See, a Malaysian home baker as one of the people who inspired her.

[@iwanmorris8978]

Great interview! As well as being an amazing baker, Kristen is also a natural in front of the camera. Well done both.

[@AndersSvensson_norrkoping]

WOW! One of my dream interview :) Thank you so much!

[@isabelab6851]

Sorry I missed the live session! This is fantastic! Thank you!

[@jbkhan1135]

Really cool interview, thank you for sharing! Great stuff!

[@TBiscuitful]

I love the interviews you have been doing in general but I really nerded out for this one! Thanks so much for doing this. You two have been the two that I have followed and took inspiration from the most since the start of my sourdough journey last fall! I thought all of the topics were great. When you were talking about managing comments and Insta, I thought about how neat it was that I DM'd you and you responded with a voice message! I honestly didn't even expect a response back and the fact that I got one and you recorded it was so awesome. I really appreciate both of your content and I can't wait to start experimenting more with inspiration from both of you. Doing an overnight ferment now while it's still kind of cold here in Minnesota!

[@sabou609]

Love, love, love this interview! The science and art of bread making is fascinating! Thanks to both of you for sharing your knowledge!

[@lorenzodifolco]

Thank you for this! Love you both

[@lauradume4963]

Such a nice person! I follow Kristen from a very long time! Thank you so much for sharing all the beautiful recipe!

[@diannewilson2710]

Very entertaining! Thank you both. ☺️

[@code-bender]

Great interview! I never thought I would learn so much about "open crumb photography". ❤️🍞

[@KzLollapalooza]

Thank you for the quality interview

[@christopher-seraphim-craig9983]

I found her channel three years ago. It changed my bread 💯. Thank you Kristen!

[@robinspiegel4227]

You two...love you both!!!! Thank you for your videos!!! I‘ve learned sooo much!! You’re amazing!

[@Jan46]

Nice person! Very interesting to know how people start something and know their point of view.

[@dfrank1392]

Kristen is the BEST! She is so generous and down to earth. Thanks for this great interview!

[@mariannefadel1335]

Full proof baking, i always make ur breads and recipes and they r all amazing...thx

[@RGS61]

So delightful!

[@katarzynakulinska6034]

I've just started my adventure with sourdough, thanks for the tips :)

[@Elvi.l]

so much to learn about sourdough bread! thank you!

[@ArgishtiKhachik]

Fantastic Interview, awesome questions! Kristen ist the best ever! Thank you for your time and effort Kristen and Hendrik! Very well done! Danke Dir!

[@mcqfa]

I love you both! I’m happy to be watching this video and learning a lot. It’s like getting to know both of you on a more personal level.

[@JethGool]

so nice to put a face to the name and those beautiful magical hands! i just finished binge-watching your last few videos. so much new great insights from all your interview videos! I love all of them and Kristen most of all. I can relate so much with her as a fellow woman coming from a STEM background.

[@cymbalspecialist]

Awesome this is a rare treat to listen to the person who helped me bring things together and understand the big concepts and to work in a flexible way and adapt to changes. Thank you both for sharing your passion.

[@robnewburn3684]

Great chat guys and pleased to actually see Kristen rather than just a voice. Like all your posts from both of you. Thanks guys

[@seattlerinis8249]

Kristen is a legend to bakers like me who have learned sourdough from youtube and blogs. This interview is a treasure.

[@lastfirst4421]

Kirsten you have such great KZbin Natural energy/enthusiasm about you. It's a pleasure to watch and listen to your honesty which makes you REAL !! Love that about both you guys. Your bread baking technology is next level 👌 Great work and most informative!! Keep up your artisan, bespoke, research baking, providing us lay bakers a level to aspire to. Please continue to post !!

[@hilag3]

Wonderful 🙏thanks to you both so much

[@LongStep]

Thank you for this interview and sharing FullProofBaking. I enjoy what you do and she has amazing skills also. I hope to be as good as you two someday.

[@ChadSnider]

You can see the passion she has plainly on her face. That in itself is inspiring.

[@xlarge2011]

First time watching your live stream. A lot of good advice. Had to sub both of you. So many hours of watching ahead (puh! 😄)

[@macarlark]

Guten Tag Hendrik from the Philippines! I have great admiration for you and Kristen! You both have the same passion for sourdough baking and have different approaches in baking good bread and in sharing your expertise with the rest of us. I UBER like watching your KZbin video tutorials as well as Kristen's Fullproof Baking! Danke Schoen Hendrik for your very informative videos and interviews with Kristen and Jim Challenger! I thoroughly enjoyed watching them and have learned so much from them! 🙏👌😊

[@stephenlutz3907]

Such a lovely, talented and generous young lady. I have been following Kristen's posts for several years now, and she has responded to questions I have asked with very detailed and comprehensive answers. Her impact on the development and growth of skilled home bakers has been enormous. She is a natural born teacher, and her passion for the craft has brought a great deal of joy to bread baking enthusiasts the world over. Love, respect and deepest gratitude to you Kristen! 👍👍👍 And thank you sir for airing this video. I am also subscribed to and very much enjoying your channel.👍👍👍

[@Faisal39700]

Kristen posts

[@learnwithlillian8509]

Fun interview.

[@lilianyanar9915]

Thank you very much Hendrik for wonderful interview, You added one more goal of achievement as an great interviewer. Well Done! Thank you Kristen, surprising us all. You are very sunny and talented, please show up to camera more, you would add many more subscribers ...

[@couragedearheart2951]

Being a mom is not “just a mom!” So important! ❤️😌

[@tylerrooney89]

yes! Kristen! awesome

[@GialdyIrizarry]

Like you, I've been struggling with the right oven temps to use on my system. Hearing both of you scratch the surface discussing it was great. It is a subject that I can't find a lot of information. The engineer in me thinks on thermodynamics and heat transfer than just temperature. Winter was very cold and dry in my area and is forcing me to experiment. So far I've found that loaf size is a big factor (yes I have a DOE going). My gas oven is another huge factor since it moving more dry air than an electric one (combustion). I feel like we need like a Discord channel for bread nerds to share/brainstorm ideas/experiment.

[@JethGool]

am going through the same oven temp dilemma and experimentation myself, on top of still getting my fermentation timings right. I decided to use a tabletop oven to economize on electric consumption and to maybe replicate a dutch oven environment (to hold more steam in) with a smaller oven space. taking into consideration also, that I only usually work with small loaves (no more than 500g total dough weight). if you ever push through with that Discord channel, let us all know :)

[@marksmith4627]

Excellent interview, thanks so much for your channel, it has inspired me to start making the amazing sourdough breads. I have upgraded my game to included milling my own flour from multiple organic grains for the best possible flavor and nutrition.

[@julieshih4649]

OMG, I wanted to make sour dough bread with lots of holes and found full proof baking’s tips most helpful. Now I found this channel. It’s interesting how Kristin ended up here! 👍🏼

[@rolfjongbloed7506]

Thank you both!

[@susib29]

You both are wonderful! Interesting talented nice people. I started following Hendrix just b4 Easter & asked him about my starter & how to improvise on Jamaican Easter bun. I just watched Kristen’s video about strengthening starter. Then tapped on this video not knowing that she was Hendrix’s guru. I call this kismit! I still have a difficult time baking open crumb sourdough. Hopefully me coming across this video will bring me success on my sourdough projects!!?

[@lauriequinn7511]

This is fascinating

[@jr-uj5vt]

Amazing video!

[@ZenaBattaglia]

A delight, both of you. I’m a new subscriber.

[@steeveknight1079]

I LOVED THIS! Watched every second. And, I'm now certain there's a correlation between bread nerddom propensity and forehead height. 😁

[@GinaG56883]

Time flies so fast when we're having fun Thanks for satiating my bread inner bread nerd.

[@the_bread_code]

Any time!

[@sweetbuns1018]

lol it was me asking about lye consumption lol..thank you for answering so fast.

[@3chawindy]

I really like Kristen. To me she’s the Queen of sourdough. She’s so talented but humble, helpful and responsive. She always refers to people whose technique she used. 🤩😍👍

[@heberildo]

she's great!!!

[@richhansen8617]

Kristen was a super guest!

[@jpeood32]

I love you both!

[@ahmederfan1937]

Am followed her channel from Egypt and I can see she's the best in sourdough bread

[@saweurdosya9598]

finally I can see you Miss Kristen

[@cicadetroit2012]

Very coooollll‼‼‼👍👍👍👍👏👏👏👌👌👌

[@tastyfrzz1]

OK, I followed your advice and got the flour from Janie's Mill and the 15% flour can easily handle 90% hydration. I started out with an 80% hydration just to be safe and it worked great. Trying another batch with 20% whole wheat added for flavor. I'm using an enormous dutch oven left over from my son's boy scouts days. Had great blisters on the finished product. I did find it was better to bake 15inutes instead of 10 covered and 25 for the uncovered but I go to 206° internal temp.

[@Sqwifeve]

I've only recently found Hendrick and I'm enjoying going through awful your videos. Now you're introducing me to other sourdough bakers. By the way my fourth loaf is a failure but I have some ideas why already!

[@Sqwifeve]

Not awful, all all. Sorry!

[@santolify]

I LOVE HER!!!!

[@Selyce_F]

I feel like the"fool" for trying to correct Kendrick when the name of her channel is ACTUALLY Full proof baking 😳 The both of you have helped me make the most epic breads ever! 🍞

[@the_bread_code]

😂 😂 😂 😂 I thought it was a joke hahaha.

[@FullProofBaking]

Lol!!

[@carolynquist7475]

Hello from northern Canada!!