Comments on: 18 Sourdough Basics YOU Should Know

By: @writewritewrite

@writewritewrite — Sat, 09 Aug 2025 11:03:00 +0000

great channel

By: @TheKapitoha

@TheKapitoha — Sat, 09 Aug 2025 11:03:00 +0000

It feels like the bread baking is an engineering process with all those frameworks , graphics and tables. And it’s so natural for the German guy to explain the information in this structured way. Love it ❤

By: @TontonPanda

@TontonPanda — Sat, 09 Aug 2025 11:03:00 +0000

as an expérienced sour baker myself, I'm glad to be aligned with your recommandations 👍🏼 extra tips : you can manipulate the dough with wet hands, it's super effective.

By: @carrottedbi

@carrottedbi — Sat, 09 Aug 2025 11:03:00 +0000

"I super loaf that" – that line sold me.

By: @ZacchaeusNifong

@ZacchaeusNifong — Sat, 09 Aug 2025 11:03:00 +0000

I love your explanation of the theory of relativity. Thank you. 😅

By: @joakim2437

@joakim2437 — Sat, 09 Aug 2025 11:03:00 +0000

Yeeeees! Keep the little mistakes and miss-speeches, it's sooo good. I laughed out loud (laughing WITH you) many times, and it's such an uplift from all the overproduced shit on Youtube. You earned yourself a sub! Also, great information, you're helping me so much in my sourdough journey. Much love from Sweden!

By: @joakim2437

@joakim2437 — Sat, 09 Aug 2025 11:03:00 +0000

If I use a rye flour with 7-8% protein, should I not let my sourdough starter / leavin grow more than 20-25% before I put it in the fridge?

By: @jthepickle7

@jthepickle7 — Sat, 09 Aug 2025 11:03:00 +0000

Even after baking with sourdough starter for 25 years I found this video to be VERY helpful.
Thank you.
(all fridges have 'coldest place' – mine is rear-middle-left)

By: @jamesofallthings3684

@jamesofallthings3684 — Sat, 09 Aug 2025 11:03:00 +0000

Literally nothing risky about slight over fermentation. Reeee

By: @NataGeo83

@NataGeo83 — Sat, 09 Aug 2025 11:03:00 +0000

Every video so far about sourdough sounds so complicated!! 😢 and confusing