Comments on: Your First Sourdough Bread (FULL COURSE in 30 minutes)

By: @unstoppablezone4980

@unstoppablezone4980 — Sat, 10 Feb 2024 14:31:45 +0000

❤

By: @chrisrussell8577

@chrisrussell8577 — Sat, 10 Feb 2024 14:31:45 +0000

Just made this bread. Great recipe! I have been baking sourdough for a few years and these loaves are the prettiest loves I have ever baked. Thanks.

By: @stephanieks1stephanie176

@stephanieks1stephanie176 — Sat, 10 Feb 2024 14:31:45 +0000

I'm a little confused as to Proof on counter vs fridge. How long do I leave on the counter before baking? I left mine on counter for 6 hours then in the fridge for 8-9 and baked .it was very sticky and heavy. Only able to use toasted. Gummy type consistency . One video says to let bulk furment for even longer 20 hrs?

By: @bgovan64

@bgovan64 — Sat, 10 Feb 2024 14:31:45 +0000

Is it ok to insert a oven temp pri e into the dough when starting to bake or no????🙏🙏

By: @usharege

@usharege — Sat, 10 Feb 2024 14:31:45 +0000

Yoir method is too complicated for old foggies like me. I am 88+ , still bake my bread. I do not buy store ones. I use No Knead method, wfich works out fine for oldies like me. Anyway thanks for your great effort in trying to simplify sour dough baking. In India we have a variety of sour dough method, when we make NAN. A flat bread. Weprepare the batter previos day, in home made yogurt,& water,no yeast, with very little salt. next day in Tandoor (Famous for Tandoori Chicken), we make a tear shaped flat bread , using only our hands. Apply water on one side, & stick that side of Nan, in the wall of tandoor. When water dries up, it falls of red hot coals & puffs up. we remove it with iron rods. I was keen on learning sour dough metod .

By: @andreacassidy4100

@andreacassidy4100 — Sat, 10 Feb 2024 14:31:45 +0000

I am confused, when you posted the chart on how to make the stiff starter, the posting gave the ration of flour/water for 24hrs then to refrigerate??? It isn't increasing in size, then you have it listed to repeat it again?

By: @Aiden17724

@Aiden17724 — Sat, 10 Feb 2024 14:31:45 +0000

I'm glad I'm not the only person who obsessively scrapes all the dough off my hands to make sure that none goes to waste

By: @acpliego

@acpliego — Sat, 10 Feb 2024 14:31:45 +0000

Why does my bread gets over fermented when I put in the fridge for 12 hours ?

By: @grantcalloway571

@grantcalloway571 — Sat, 10 Feb 2024 14:31:45 +0000

So let me ask you. So you are saying, 10g of starter, day two take 10g of the first day starter. Day 3 take 10g of day two starter. what do I do with the 90% of the starter? Discard recipe?

By: @codyleehanson

@codyleehanson — Sat, 10 Feb 2024 14:31:45 +0000

“Your starter will be ready in 8 to 12 hours” is not necessarily true. This depends on your feeding ratio.

A 1:1:1 ratio levain is doubled in 3 hours for me. A 1:3:3 takes closer to 8 hours for me (both at 74°). So having a ratio that gives your starter enough food to eat for 8-12 hours is important