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@@ceed6484 we definitely recommend getting a scale! It's the only way to reliably measure your ingredients. They are cheap and available at heaps of shops. The best estimate is just over 3 cups, but it also depends on how the flour is packed into the cup.

@@catherinehaney4077 that's true! We just wanted a super easy to see jar during this demo, sorry for being a little confusing! You want any gases that build up during fermentation to be able to escape. You could do it in a jar like this one but it's recommended to burp (let gases out) every so often so it doesn't explode!

We use a couple of different sizes. We have a big round one which is around 6L. But most of the time we bake 2 loaves in our oven at the same time using 2 of or slim Dutch ovens (available on our store). They work perfectly!

@@kiranyong3714 we usually don't! Just for demo purposes this time so it's super clear :)

Our standard recipe is 70% hydration (350g water to 500g of flour)

We used to sell this but don't have stock any more unfortunately. Should we bring it back?

@ yes!! I absolutely love the look!

looks similar to the le Creuset dutch oven

You can! But the bread really needs to be covered for the first 20 mins of the bake to trap steam, so maybe covering with some foil for that time will help the bread to rise properly.

@youkneadsourdough OK thank you

Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!

No need to keep waiting, you can move onto the next step :)

We use a cotton bread bag for the first 2 days, then anything that hasn't been eaten (which is usually nothing!) gets cut up and frozen. Then goes straight in the toaster and is delicious!

We sure do! We ship Australia wide from South Australia.

You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!

We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.

The recipe is in the description!

Thank you!!!

There is no ratio - as per the video, use the whole packet! We have portioned it already :)

I am using my own starter flakes. Can you tell me how much of them I need? 1 tsp or 1 tbsp? I cannot tell from the packet you are holding. Thx

We used edible food paints! We got them from a cake decorating supply store, however we'll be adding these to our store really soon :)

Yes! We sell all the items individually on our site, so you can just purchase what you need :)

That's so nice of you to say, thanks so much!

You can do either! We recommend you keep it (you can just add it to a separate container and leave it in your fridge) and use it in a discard recipe! We have heaps of great recipes on our site, highly recommend discard crumpets or crackers!

A banneton, a dough whisk, a bread lame and a scraper - once you have them though you will never need them again!

That's right, for the pre-shape step you don't want to use any flour. It can be very tricky to work with at this stage as it will feel quite sticky, but the more tension you build up on the surface the easier it will be to work with. You have to work quickly and confidently. We have a video pinned on our Instagram that might be helpful with shaping, we suggest having a look at that!

Added as a comment!

Flour, water, salt and sourdough starter! That's it! Full recipe can be found on our website :)

We highly recommend using rice flour to coat the banneton before putting in your dough! Should help a lot :)

How many minutes should it be worked on - shaped?

Yep, absolutely no issue at all!

They can be slightly different (the ratios of ingredients) however they should all have the same 4 ingredients - salt, flour, water and yeast (the sourdough starter)!

@@youkneadsourdough love this. Thank you! would you pretty please make a starter video🙏

Great to hear about your loaves! Not a huge issue, as long as it's nice and active that's all that matters. It's making great bread so you don't have anything to worry about! One tip I will give though is to make sure you're discarding a good amount before feeding fresh flour and water. You really only need 1-2 tablespoons of old starter left in your jar before feeding. That should help!

@@youkneadsourdough That's good, because I thought I'd stuffed it up last night. I made my second dough and didn't feed my starter straight away, then later in the evening, being tired, I just automatically discarded some, but too much, and there was probably only about 2 tbs left. 12 hours after the feed, it has only risen about 10%, though there are large bubbles.

@@catche85 totally fine! You're doing everything right :) Might take up to 24 hours to bubble up sometimes too!

@@youkneadsourdough Okay! It's very nerve wracking as I don't want to waste a heap of ingredients. My starter may have been stuffed up as it hasn't risen at all in a couple of days and there aren't many bubbles. It smells nice though! Everyone online describes an active starter as basically a living volcano, whereas mine just looks like a thick batter.

@@youkneadsourdoughhello! What ratio do you use to feed the starter? I’ve been doing 50g mature, 100g flour, 100g water.. 😊 Having some issues as well with rise, but I think it might be active?!?

Thanks for the feedback :)