Comments on: A Sourdough Masterclass for Home Bakers

By: @susagarto

@susagarto — Wed, 06 Nov 2024 10:15:38 +0000

Thank ´u so much. Love your receipt and explanation.😍

By: @saltys3302

@saltys3302 — Wed, 06 Nov 2024 10:15:38 +0000

After years of dabbling with sourdough with varying degrees of success, this is now my go to recipe & method!!
Thank you

By: @ncmay1112

@ncmay1112 — Wed, 06 Nov 2024 10:15:38 +0000

No sweetener?

By: @codymccoy9295

@codymccoy9295 — Wed, 06 Nov 2024 10:15:38 +0000

following this reciple step by step. only thing I have different is my banneton is a circle like a bowl. what do you recommend for shaping?

By: @codymccoy9295

@codymccoy9295 — Wed, 06 Nov 2024 10:15:38 +0000

also can we bulk fermentation in the fridge to help with scheduling?

By: @lena4533-n7e

@lena4533-n7e — Wed, 06 Nov 2024 10:15:38 +0000

Thanks for the video! Do you know the protein content of your bread flour? I have an artisan bread flour on hand right now and it's quite high. I'm looking to try a different recipe from my usual and yours looks great!

By: @eErudius

@eErudius — Wed, 06 Nov 2024 10:15:38 +0000

Good straight forward vid. The only thing I would mention is that to be 'active' the starter needs not to have fallen. You can see the overnight starter crested and fell meaning it was past peak and not active. Usually you'll want to use it at about 75%-100% risen and the top of the starter is still domed and does not fall when lightly shaken.
Had it been active the proof times would have been significantly shorter since the starter needed to essentially wake itself back up for the first 2-3 hours-ish.

By: @llanosmith9693

@llanosmith9693 — Wed, 06 Nov 2024 10:15:38 +0000

Thank you! Love this video. I was wondering how you determine that dough has doubled in volume during bulk fermentation? I noticed you use an opaque container for bulk fermenting so curious how you know when it’s doubled, thanks again!

By: @codymccoy9295

@codymccoy9295 — Wed, 06 Nov 2024 10:15:38 +0000

i hope this helps some new people like myself. don't sleep on your bulk fermentation. my house is kept at about 65 degrees (crazy girlfriend) so it took my dough about 12 hours to double inside opposed to grants 5 hours. there is an easy table you can find by googling "sourdough bulk fermentation" it breaks it down by expected time for dough temperature. that guide says 16 hours is expected for 65 degree dough. hope this helps someone. i had made 4 loafs following this method exactly which all ended up being beautiful on the outside but gummy on the inside. also guys don't sleep on letting it sit out for 1 hour after the final shape. i now have perfect sourdough! thanks grant!

By: @kongshannice4488

@kongshannice4488 — Wed, 06 Nov 2024 10:15:38 +0000

Wow.. love this ultra detailed recipe!! Thanks!