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Can i have a pin

Do you have something for low hydration do like 50%

I can't listen to this video because the music is so distracting. Why?

i think i finally understand hydration now! thank you for this video! question: would 70% hydration yield similar oven spring and the same kind of results i need compared to yours in this video?

when you said 1-1-1 do you mean the amount of flour and water you add to your starter when baking your loaf or your starter itself? i’m just starting out and haven’t baked any loaves yet, but i want to when my starter is ready and i heard someone say my starter needs to be 1-1-1 before baking. i had my starter at 1-3-3 before that.

If only my bread could bake for 30seconds I will finish watching the video😅

i did not even know you could use a ratio of anything over 1-1-1 ratio for baking loaves!

I'm about to make my first SD loaf in my life...I'm so glad I found you!

How or can I order a hard copy of the Frame Work book?

Did I miss the salt addition?

that looks like coil fold not stretch and fold...

Love this experiment. I’m curious what if the autolyse is only 2-6hours then any difference

Why are you teaching masterclasses? You’re not a master. You have no idea what you’re talking about.

I'm going to try "final proof in the room temperature and freeze for 45 minutes" next time.🙂

fantastic video. Thanks for making and sharing it.

Hi Hendrik Greetings and Gluten Morgen from an Englishman living in the Thai jungle,"literally" who's struggling to perfect sourdough, lol, loving this YT page, your advise has been a game changer, please keep the vdos coming. Is there a social media group FB or other that I can contact for a chat. Cheers Simon.

It depends on the surface you have. Not everyone has a nice smooth surface like you.

This video has helped me achieve consistent and ideal results. Thanks!

How can I be getting too much oven spring?? 1:52

You can be use less flour and water 😊

Cheer~~~a thick, malleable mixture of flour and liquid, used for baking into bread or pastry.😊

Did this have a vapor source? Were these baked with the upper heat element on?

After listening to the video I have tried freezing starter and using it immediately. So far it is a 100% failure. I have set up tests where I have mixed up small bits of dough with frozen starter and set it alongside my usual starter and nothing has worked so far. I do now have a round wheat brick with a slash across the top. I have relistened to the video and tried again and still no luck so I am very curious to know when you get the details worked out.

Got that . Thanks . Great advice. I’ve subscribed . Looking forward to seeing more. Cheers

I made this recipe sevaral times and is awnsome

Can you please make a video on how to make pretzels, your videos are the only videos on RUclips that give me consistent and delicious bread!

Great recipe. The brioche came out perfect with 20% sourdough starter.

I have zero skills in baking and here I am watching this dreaming of making one of those "failed" loaves 😵‍💫

I keep a very stiff sourdough starter. It only needs fed every few weeks.

I like your steaming technique though I do mostly baking my SD breads in a dutch oven with another round bell la cloche that fit perfectly into my large lower oven. If I do steam in my oven and using my bread stones I use my steaming towels technique by placing rolled microwaved very hot wet towels into a pie pan or whatever holds the heat and add a little boiling water. Placed either under or on top of a rack, or even beside if room. This method keeps the steam coming like crazy until removed. I came up with very successful technique when being an active member on a very popular bread forum many years ago. Many liked this method to help when using a gas oven that continually vents. Did you use a cookie sheet for the top metal cover?

Habe das Video jetzt erst entdeckt und stelle immer wieder das gleiche Problem fest: mein Teig hat nicht die richtige Konsistenz- er ist zu flüssig. Mein Starter ist Bombe, ich kann mir nur vorstellen, dass mein Mehl einfach noch nicht das richtige ist. Hast du einen Tipp, wie man “Bread Flour” gut ersetzen kann mit unseren Supermarkt-Mehlen? Danke! Liebe Grüße aus Wien 🥖

The best starter I have ever made was from the small piece of dough from the day before. It never grew in the little jar, but it turned into a wonderful active starter. This is actually the same method my great grandmother used over 80 years ago. She took a piece of dough and kept it under flour until the following week. She baked 12 loaves at once for the whole week

Lately, my sourdough bread has been rising quite a bit in the oven, but there are hardly any air pockets inside and it's quite hard. In places there are pieces that are not fully baked I wonder what I am doing wrong. The last few times I baked it in a switched off oven, preheated to 240 degrees for 20 minutes and then 30 minutes at 220

Every microorganism, single cells have water in their structure . When this water is frozen it becomes a micro knife to pierce trough the cell membrane : So that cell is supposed to be dead ... That is why there is no plan to freeze an astronomer to send a mission for 1000 years and wake him up : it would be nice ... I know, Walt Disney is still frozen but I believe his brain cells are all dead : Bottom line, it is a surprise to me that your starter cells are staying alive : Stiff starter or drying them is more logical to me ...

Can you review the Red Star Platinum Instant Sourdough Yeast

Hi, I have a question. Is the process of mixing flour and water exothermic? I get a huge temperature rise when I make dough. I mixed 1200g of water at 27.8 deg C with 800g of whole wheat flour at 27.1 deg C and 800g of white bread flour at 27.1 deg C and surprise suprise the dough temp was 33.5 deg C right after mixing. This rise was before I mixed the mixture in a stand mixer for any appreciable amount of time. I mean the rise was not due to mechanical work input. I will appreciate it if you could share your experience in this regard. Now if this is the case, is there any correlation between this increase in temp with flour protein or gluten content or any other characteristics of the flour. This could be an interesting project. Thanks

This guy is bread legend

Sur la vidéo il ne sait pas faire du pain normal il n'est pas français 😂😂 c'est de la maçonnerie qu'il fait 😂😂 je vous ai mis la recette du vrai pain baguette tradition française.