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Hello Elaine there is nothing in here about wholegrain only baking.

Hi Elaine! For the first time ever my sourdough starter is actually active and healthy and doubling in size. Thanks to you. My question is, it is day 6 and my starter seems ready. I fed at 9 am ( no discard) and it's doubled and active! I am not sure what to do at this point. Please help!

Doesn’t your spoon weigh heavy when you leave it in the bowl whist adding your flour?

Will the stencil design come off if the bread is put in a plastic bag?

When you remove half to discard, are you eyeballing it or did you weigh the starter and take half the grams? Thank you!

thank you for your very informative videos but can I ask please after 3 weeks can't get bubbes all the way through only on top of starter also can't get it to float I am moving it around room to room to get warmth also used the strong white flour recommended after 3 weeks should I start from scratch thank you

I have your Sourdough Whisperer book, and I see the baking temp listed for preheating the oven. What would the oven temp for your foccacia be if you are baking from a cold start? Thank you!!!!

I've just used your method, Elaine, and had the best results ever! I've used many sourdough methods before and none came even close to yours in terms of ease and success. Baking from a cold oven really worked! I baked it for 50mins at 220C like you suggested, and then without the lid for another 15 mins.

I love this tutorial. Days 1-3 went just as you said it would. Day 3 had a nice cheesey smell. Day 4 had no bubbles, was very watery, and lost its smell. I carried on. Day 5 again looks very watery, has no bubbles and no smell. Where do I go from here?

Elaine, how would you do an open bake for your master recipe? I want to try and bake smaller loafes.

I have to get your recipe book. My family does so much better eating sourdough but want a sandwich loaf but they are so expensive to buy. Hoping this will be the answer. ❤

My starter is dry on top should I just remove the top layer? It is sitting on top of my stove.

New to your videos. I followed this recipe and can I just say you are a genius!! It came out better then anything I have tried!!! Thank you so much!!!!

Hi, Elaine, I’m really sad. I am trying to make my first sourdough starter following your instructions. Today, was day 4. It was very liquid, so, instead of discarding and feeding, I only added more flour to bring it to the right consistency. I don’t know what is happening. Shall I continue with the normal process? Should I only do the discarding and feeding after a first rise? Thank you

I've just got the little pullman pan can I ask the best way to get the dough into them i had a right night mare getting the dough in thanks

Great video! May I ask where you got your apron? I like the criss cross style in the back.

Hello, I have a question I thought about milling my own flour from wheat berries would this still have a high protein….. here in the US they like to put a lot of additives in our food.

I've been waiting to watch this! Got my 1st baby loaf in the oven right now. Oh, and thank you so much for your advice on how to adjust in my tropical climate.

Sounds like she’s purring ☺️

After watching endless tutorials on how to make a successful sour dough starter 15:36 yours is the only one that shows you exactly what to do and how to do it, (and your not American ) yayyyyy excellent tutorial thank you from a baker who bakes wedding and celebration cakes, thought I’d give sourdough a try 🤞🏼 all goes well

This is one of the best explanations on sourdough I have seen. Thank you so much for this video!

Lovely and cute but I slice and freeze my bread so I don't mind the regular loaves 😊. Thanks for the video ❤

Hello. Just discovered your site and I want to thank you for clarifying this journey of starters. I'm a beginner in this sourdough journey. You have a wonderful way of simplifying this. Greetings from Arizona

I will definitely try your ways of baking bread. I'm still looking for what I'm doing wrong after the last rise my dough is spreading sideways 😢

Can I use all purpose flour instead? Or part of it?

Thank you so much for your tutorial on the sourdough starter. I will start making the sourdough starter. Have a blessed week ahead🙏 Greetings from Singapore 🇸🇬

This is perfection! Thank you so much I knew there had to be an easier way and there is. I have your books and am reading like crazy, Thank you again for a wonderful video

Hi Elaine, love your method. The only problem is that my dough isn't rising as much in the fridge as yours does. Do I need to leave it in longer until it has risen as yours? Thanks.❤

What is the longest amount of time I can bulk ferment? I did not do a great job at time, ha! Looking like I will have to stay up late or wake up at an ungodly hour to move to banneton. Love your content! Thank you!

My dough doesn’t want to proof. What do I do wrong?

Hi mam, I am from India and using whole wheat flour...no matter what I do...bubbles are never seen on top layer...they are only visible on the sides. And once I stir it anytime it stops raising....what is the mistake I am making....

Amazing ear! I had never tried a non pre-heated pan and a cold start! I'll definitely have to try that next time I bake. Thank you so much❤

Why did my boule flatten out during refrigeration? Also, it didnt really rise much during the countertop proofing

Thank you so much for the baby loaves

Making this today, starter if fed and ready to go!!

Every time I watch one of your videos I learn something new! Thank you for sharing your knowledge!

Absolutely brilliant never knew you needed this to make sourdough bread , I’m off to the kitchen ❤

I love seeing your absolute joy in what you do. Beautiful loafs ❤

Where can I order the cute small baking tins?

Hello Elaine can I put my cast iron Dutch oven in a cold oven with my dough instead of heating it first? I’ve just bought it, hope I haven’t wasted my money.

At 6.24 i see a squirrel in the garden.

Why do you use such a small amount of starter

Do I feed my starter 20gms flour and 20gms water for the baby loaf xxx

I pre-ordered your SD Bible. Can’t wait to receive it. I love all your vids and books.

Regarding your first round of stretch and pulls, I performed them around a dozen times rotating the bowl. The dough was still sticky and did not form the smooth ball like you show. I am now resting the dough one hour hoping that the next round of stretch & pulls allow the dough to become smooth and elastic. I hope that this will work. What do you think? It took me six tries to get a happy starter and I’m hoping for a beautiful loaf of sourdough!❤

Hi Elaine, I have followed your steps to make the bread, which looks ok on the outside. Inside, however, the cooked bread looks heavy and almost wet (it’s, not though). I am obviously doing something wrong and wondered if you can suggest what that is. I am really desperate to succeed. ❤️

hi Elaine thank you for your excellent videos and your really excellent whisperer book I have made your master dough using Churchill flour and 350 grams of water but found dough rather sticky next try used 325 grams of water stil a bit too sticky is it OK to keep dropping amount of water until there is less stickiness

Hi there. I’m enjoying learning from your tips and tricks. I am hoping that you can offer some advice on gluten gfree SD. I have a nice starter going made from brown and sweet rice flours. I made one fairly decent bread and one failed attempt. I have made some great discard recipes(crackers, granola, banana bread)

Dear Elaine! My first try at sourdough bread is now in the oven. Might not be a success as many things happened. I used most tipo00 wheat and coarse spelt. The starter was very happy indeed, but for my dough I might have used a little too much water (and too much starter, too..). I have learned earlier that spelt needs more moist. I folded an folded the dough several times, but still sticky. When I had left it for proofing/proving(?} I suddenly found it up to the shower cap. I folded it again, with some morespelt flour and put in the fridge for the night. Today it ended in the banetton for an hours time and then I smashed it in my big roast cast iron pan and shoved in the oven. Wonder what will happen? Next time I shall follow the recipy better

Looks fab but will it go in the toaster. What happens when you leave the lid on.