Comments on: The LAST Sourdough Bread Recipe You Ever Need

By: deebrake

deebrake — Sat, 03 Dec 2022 08:42:36 +0000

Where did you get your Lame? I have a UFO lame which is great for decorative scoring but not so much for deeper cut for the longer slash

By: Nico Guba

Nico Guba — Sat, 03 Dec 2022 08:42:36 +0000

Gluten Tag! The brewer in me thinks about water chemistry. Does soft water affect gluten development negatively? I have very soft water here, and the (mostly French) flour is at 9% Protein.

I wonder whether there is a difference between hard and soft water for baking.

Many thanks and Tschüss

By: Lena Mahayni

Lena Mahayni — Sat, 03 Dec 2022 08:42:36 +0000

Thk u for this informative vlog
Nb: frizzier to oven?
No time in between?

By: asfcharters1

asfcharters1 — Sat, 03 Dec 2022 08:42:36 +0000

Please recommend a flour I have tried quite a few but the result are no where near yours even at the end of the autolyzed stage smfh

By: Robert Mitchell

Robert Mitchell — Sat, 03 Dec 2022 08:42:36 +0000

I wish you would use ounces or kg instead of the percentages it make it so much easier

By: slin gshot shooter

slin gshot shooter — Sat, 03 Dec 2022 08:42:36 +0000

29:00
i find the finger poke test extremely unreliable with sour dough

By: Ronbo's Charts

Ronbo's Charts — Sat, 03 Dec 2022 08:42:36 +0000

After I add the four and water is still too thick, and I can't pull it easily, I added 65g of water.. not enough?

By: Alicia Gabrielski

Alicia Gabrielski — Sat, 03 Dec 2022 08:42:36 +0000

I use this video and accompanying directions each time I make my sourdough loaves. It's excellent. Thank you so much for patiently outlining and demonstrating each step and explaining the "why" behind the magic. It makes beautiful bread. Danke!

By: Trevor Syrett

Trevor Syrett — Sat, 03 Dec 2022 08:42:36 +0000

On one of your videos you mentioned a book. How can I purchase one of those. Your videos are excellent. I have been baking bread for many years but never using sourdough except for one bread – Borodinsky black rye bread. Many thanks for all the information. Trevor in the uk.

By: MKPetersen

MKPetersen — Sat, 03 Dec 2022 08:42:36 +0000

Unfortunately I didn't see your water to protein table after I had mixed the dough 🤦🏼‍♀️ and then I didn't preheat the pizza stone long enough..

But how should I learn without making mistakes 🤷🏼‍♀️

Today I will start again 😬😂
I bought better flour and my starter is bubbly and happy 😁