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@@winniehaha5755 I wouldn’t think so. If it takes a long time to do the decorative scoring, and the dough warms up, it might really “sit down” and then you will have a “squatty” loaf. Experiment and see what you think. I keep my scoring pretty simple. Thoughts? Thanks.

@@winniehaha5755 I wouldn’t expect too much expansion in the fridge, and honestly I prefer not to see a big dome in the basket because it will make the dough sit sideways after I tip it out. If you producing a nice final result, I wouldn’t worry about trying to get more expansion during cold proofing. It could be so many things. If your dough is warm when you shape it, it will take longer to get cold and will rise more in the basket. If your dough is cooler it will get cold faster in the fridge and there will be less expansion. If you didn’t go through a proper bulk fermentation and achieve a doubling in volume your dough may be less active during cold proofing. It is possible your fridge is too cold. My runs at about 38-40 degrees. Thoughts? Thanks.

@@winniehaha5755 Those are all interesting questions. I know that the cold proofed dough and the hot cast iron are going to give you the best oven spring and crusty crust. If you are looking to eliminate the cast iron you could make Sandwich loaves Sourdough Sandwich Bread: Shaping, Proofing, Baking, Cooling, and Slicing. ruclips.net/video/WgFJitycqvo/видео.html As far as preheating cast iron, take a look at this…Sourdough Oval (pt 2): Scoring, Baking, & Cooling ruclips.net/video/lc3mo1lWDac/видео.html This is how I bake my cold proofed loaves. It’s pretty straight forward. The pot I use makes it easy to load because it is a double Dutch oven. Thoughts? Thanks Experiment and see what works best for you.

@@thestrengthkitchen Thank you for your quick responses! I have that exact cast iron that you use. Your loaves look so beautiful. When you first started with sourdough, how long did it take you to get consistent results you could count on? I would love to gift loaves!

@@winniehaha5755 I have an extensive culinary/restaurant background, so Sourdough bread came pretty fast for me. Everyone I teach who begins with my Starter is successful in the first few attempts. However, I tell everyone that I work with that it takes a year of regular baking (1-2x per week) to get to a point where you have a solid grasp of what you are doing; a good understanding of how to adapt to your environment; and an intuitive ability to manage your Starter. I always say “Make two!” to double your practice. Bread baking is a skill, it takes time to get the reps to build that skill. Thoughts?

@@jordanbrascia3483 Actually, I’m in Idaho;) I grew up in Hermosa Beach, CA; but the mountains have been an interesting change for the last few years. Bread making is very different here at 5200’. I rotate through a few different brands of flour. I use Central Milling Bread Flour, King Arthur Bread Flour, but lately I’ve been working through some Lehi Mills Bread Flour that I got at Costco for our emergency food storage. All of these work. King Arthur is probably the easiest to get and a very reliable product. What have you been using? Thanks.

@@umaghate123 Thanks. I’m glad you found it helpful. Did you get a dough whisk?

​@@thestrengthkitchenI haven't as yet. I was checking out some videos before I did. I'm a rookie at baking...just been a month since I started baking. I will mix by hand , as recommended, for sometime to come even though I'm 4'11" tall 😊

@@alanjohnson7908 Haha! Thanks. Have you had heart? It is excellent! I’ve actually been eating lots of duck hearts these last few weeks. I have 31 ducklings that are making the migration to the freezer.

​@@thestrengthkitchenYes, I love it. I try to eat organic meat weekly. I've been on a keto/carnivore diet for 3 months. The benefits have been awesome. I always feel more energetic after hearts or liver.

@@alanjohnson7908 Hearts and livers are great! Where do you get yours? I just got half a cow so I have lots of liver and heart in the freezer right now.

@@bobbaird6306 King Arthur Bread Flour. shop.kingarthurbaking.com/items/bread-flour?srsltid=AfmBOoo5VLo2Hv6Yk5EcTQY4lZ8VkWwMMXxLwYNGLdifst29AlTHpVxn It is a reliable flour and it is pretty common. Central Milling has great bread flour. If you order enough you’ll get free shipping. And…the Lehi Mills bread flour at Costco works and it’s cheap. You will see a huge difference in your dough and final product with a higher gluten protein flour. Thoughts? Thanks.

@@jastallion45 I’m guessing you meaning the cast iron pot (a.k.a. Dutch Oven) right? Here’s a link www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K/ref=asc_df_B000LEXR0K/?tag=hyprod-20&linkCode=df0&hvadid=693711599461&hvpos=&hvnetw=g&hvrand=11587699019170208629&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-343926127884&psc=1&mcid=5967aaf790e53663a79e7d2edfd5f902 Thanks.

@@jordanbrascia3483 Thank you!

@@dawncarson2155 Good question. Here are a few thoughts… If it feels like your dough is too sticky here are some options. Make sure you are using a high gluten content Bread Flour (12-14% gluten protein). If your water is too warm your dough will feel very sticky. You don’t need to take a temp but 70 degrees is a good neighborhood. Reduce the hydration to 70%. Shaving off 5% doesn’t sound like much, but it is huge. The recipe for a single batch of dough/bread would look like this: Bread Flour 400g (100%) Water 280g (70%) Starter 80g (20%) Salt 8g (2%) *everything is a percentage of the flour weight. If this doesn’t make a huge difference in the stickiness of your dough go down to 68% hydration, but 70% should be good with a strong bread flour and room temp water. Does this make sense? Thoughts? Thanks.

​@thestrengthkitchen, thank you so much! My spring water is room temperature, so 75° in our home. I wonder if that affected it! I am using an unbleached bread flour of 12.7%. I'm only on my fifth batch ever, so these will be great lessons to get under my belt. I doubled the batch, following your measurements. Thankful for a food scale leftover from a fad diet😂 Thanks again!

@dawncarson2155 The flour and water don’t sound like an issue. Let me know how 70% hydration works out. Learning to bake bread is a process. Be patient it will all come together with time;) Thanks.

There are lots of different timelines that can work. What I am going to recommend may not match the video. The method below matches with how I have been doing pizza dough lately. I do a long cold proofing and limit the bulk fermentation. I like a 1:2:2 ratio for my environment. 1:1:1 is too fast, my Starter is too rambunctious. Day1 9pm Feed your Starter I like a 1:2:2 ratio (30g Starter: 60g Water: 60g Bread Flour)...and I like to have 30-50g leftover. Day 2 7am Mix your dough 500g (100%)Bread Flour; 375g Water (75% hydration); 100g Starter (20%); 10g Salt (2%). You could lower the hydration to 70% if that is more comfortable for you. Perform 4 stretch and folds 30-45 minutes apart. Allow to Bulk Ferment for ONLY 1-2 hours. Ball the dough into 4 equal portions and store them in a pizza proofing box in the fridge or a half sheet tray with a lid. Day 3 5:00pm/Dinner Time: Preheat your grill to very hot, scrub it down with a grill brush. Oil the dough balls. Stretch one into a consistent thickness approximately 1/2" and grill over high/med heat. Cook until good grill marks on the first side. It will puff up. Use a pair of tongs to flip and cook the other side. It will only take 5-ish minutes on each side to get the dough cooked through. Thoughts? Thanks.

@@thestrengthkitchen That timeliness works better for me. I was kind of thrown when you said you fed the starter at 7am and used it at 3. Being a newbie I am hyper conscious of trying to follow the rules and do the math. BTW, I saw someone cook their Naan in their airfryer and it blew up like a balloon. Perhaps and option for those colder Colorado evenings. I love the grill method although in the winter I am likely to crank up the oven and thrown them onto my baking steels.

@@thestrengthkitchen That timeliness works better for me. I was kind of thrown when you said you fed the starter at 7am and used it at 3. Being a newbie I am hyper conscious of trying to follow the rules and do the math. BTW, I saw someone cook their Naan in their airfryer and it blew up like a balloon. Perhaps and option for those colder Colorado evenings. I love the grill method although in the winter I am likely to crank up the oven and thrown them onto my baking steels.

@@chrisdickson1813 Here is another option... If I have made dough in the morning, I will have 40g-ish of leftover Starter. I can feed that a 1:1:1 ratio and then have Starter that is ready to make dough again that day. This could be any of the shapes or applications of "The Do-it-All Dough". If I start a batch of dough at 1-3pm I will have enough time to bulk ferment and go into a banneton; or make pizza dough or Naan bread which has that limited bulk fermentation phase. It has become pretty common for me to make bread twice in a day like this. Hopefully I am not making this confusing, I just wanted to open up some alternatives. Thanks for the comments. Let me know how your "Naan" bread works out.

@@chrisdickson1813 There are lots of options to manage your Starter. If you plan to bake every three days try this ruclips.net/video/HZjTo28ej04/видео.htmlsi=2U9hcpCw5PL0Eb5Q I like a 1:2:2 ratio and you can certainly scale it to whatever makes sense for the size batch you are making. You can also adjust your ratio to accelerate (1:1:1) or slow down (1:3:3) the activity your Starter. 100% Whole wheat/grain breads are never as light and fluffy as the results produce from straight bread flour. A blend can be a nice middle ground. You can experiment with making a percentage of your total flour weight whole wheat, dark rye, spelt etc. If your Starter has been in the fridge for just a couple of days it will be more active, but you will still need to temper, discard, and feed it. A 1:1.5:1.5 ratio would be fine you might even be good at 1:1:1. Experiment and see what works, but the “Micro Method” might be a fun change of pace. Thoughts? Thanks.

Sorry for the delay. I missed this one. Azure foods is tricky. I thought I was buying normal bread flour when I bought a 50# bag. It ended up being a finely milled whole wheat and behaves as such. You can absolutely transition your Starter to whole whole wheat as a way to use more of the whole wheat bread flour. As far as feeding your Starter, I like a 1 part Starter to 2 part flour to 2 part water. This comes to life at the right speed for my environment and desired timeline. There are lots of variations in ratios. Experiment and see what works best in Texas;) You might need a higher ratio 1:3:3 to slow it down, if it’s very warm in your kitchen. Thoughts? Thanks.

@@thestrengthkitchen When I made my original starter with the Azure Standard flour, it was extremely stiff and didn't have the same kind of gluten strands as yours appeared to have. It did double, but it did not rise as much or as quickly as the one I have now using regular bread flour and it fell much faster than this one as well. I have "heard" that the WW bran will cut the gluten strands, which can cause this. I was thinking of experimenting and making another 100% WW starter with a 1:3:2 ratio. I always increase my water when I make yeasted breads with WW so I was thinking a WW starter would need some extra water. Maybe I will start with a 1:2.5:2 and build from there. I did make a wonderful loaf of sourdough with the KA bread flour with the starter I converted over to the KA flour (micro method - thank you very much). It is delicious. My family loves it. I also made Cinnamon Roll Focaccia with it and that was also wonderful. I love the chew that it had. I also really want to move on to bagels. I make "regular" yeasted bagels, but I really want to try it with the sourdough because of the tooth it seems to add to the end product. I did see that you have a video on bagels. It is on my list! Again, I cannot thank you enough for the help and encouragement you have given me. Cooking and baking is my love language and it gives me such pleasure to be able to make this wonderful bread for the people I love.

@@chrisdickson1813 That all sounds like very intelligent experimentation. Let me know what ratio of Starter:Water:WW Flour works best with that Azure Foods flour. I occasionally use Bobs Red Mill WW Flour for my Starter just for fun. It works well and very similarly to my normal bread flour. It sounds like you have a solid base of baking knowledge. I’m sure Sourdough bagels will be no problem. And, cinnamon roll focaccia; sounds interesting. Thank you for the comments.

@@chrisdickson1813 Good thinking! Adding some steels is a great way to increase and even out the heat. Try it and see how it goes with what you currently have. If you don’t like the results then get the Lodge 16” pizza pan/stone. It’s not expensive. Thoughts? Thanks.

@@thestrengthkitchen I do love my steels. Only draw back is that it take my oven forever to cool down - I live in Texas so winters aren't usually cold enough and summers are way to hot to enjoy all that extra heat. They also may the oven racks very heavy when you have to pull or push them - especially with a heavy pan adding to the weight. However, the quality of bake makes up for all of those draw backs.

@@chrisdickson1813 It sounds like you have some significant environmental adaptations to make throughout the year, which makes bread baking more of an art than a science. what brand are the steels? Would you recommend them? If so, can you share a link? Thanks.

@@tinastill5850 What type of bread are you making? Round or oval in a banneton that gets cold proofed or a sandwich loaf? Thanks.

@@SaintAngerFTW It’s on my to-do list. If you would like to experiment, this is the dough recipe: ruclips.net/video/kFEcHjj1RoA/видео.htmlsi=Ohotz9OmnCwLQNCf

@@MrDarkens14 These are 32oz mason jars. They are common and inexpensive…and they come in lots of different sizes. I bet you can find them at your local supermarket, Target, or Walmart, but here’s a link www.amazon.com/Mason-Wide-Mouth-Quart-Band/dp/B07YNGK6XJ/ref=asc_df_B07YNGK6XJ/?tag=hyprod-20&linkCode=df0&hvadid=693711599263&hvpos=&hvnetw=g&hvrand=12964969340042127016&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9029428&hvtargid=pla-1728858060627&psc=1&mcid=bd745314d3da3469992a5cba88dc0ebe Thanks.

@@skiesthelimit101 Thank you! Do you use a mason jar or a different container?

@@brucetominello7440 There are so many reliable ways to manage a sourdough Starter. Once you find something that works, it becomes soooo easy. Is there a wrong way if it’s repeatable? Thanks for sharing.

@@RS-cf5np Try it and see how it works for you. I haven’t put enough reps into cold proofing in the loaf pan to have a strong opinion. Let me know what works best for you. Thanks.

@@Yeschef2001 Yes Chef! At some point I need to do an origin story;)

@@thestrengthkitchen please do it

@@thestrengthkitchen did you work there when cimarusti was the CDC?

SBH opened in April of 97’. I started there in July 97’. Cimarusti was gone by then. I think he had a more of a role at Spago Hollywood before Beverly Hills opened. I’ve had some great meals at the Water Grill and I think he does some awesome food at Providence. I became a Sous chef at SBH in 2001 and then Executive Sous Chef 2005-2008. Lots of talent came through that kitchen in that era and many cooks and Sous chefs have gone on to their own thing.

@@thestrengthkitchen incredible man. That is so cool. The pastry chef there was one of my mentors. Please make a video about your whole story.

@@nrgsam This is the best part of the comment section! The sharing of ideas and methods. I’ve never heard of a tulip jar. Thanks for the recommendation. I will get one;) Thank you.

It looks like my link in the description has gone "dark". I am glad you asked this question. I buy these ones that they have at and Kroger markets www.kroger.com/p/kroger-home-sense-rectangle-snap-seal-food-storage-container-2-pack/0004122632339 Sometimes I get a similar size at Wal-mart or Target. They seem to be easier to find in-person vs on Amazon. They fit a 9"x5" loaf pan, but not an 8"x4". Thank you!

@@thestrengthkitchen Perfect. Thank you.

@@Tiglath-PileserXIX Nice! What direction did you take the soup? Did you go with a more a classic version; or with cilantro, avocado, lime, and tomatoes; or something else? Thanks.

Good question. Thoughts on this... Regularly Scheduled Maintenance and Bread Making...Your Starter has been under refrigeration for 1-2 weeks. Day 1 12:00pm Remove the Starter from the refrigerator. DO NOT skip tempering your Starter. If you pull it out at 9:00pm it will be too cold to become active overnight and it WILL NOT be ready to make dough in the morning. There may be a layer of gray liquid on the surface of the Starter. Mix it all together and scrape down the sides of the jar. Leave it at room temp until 9:00pm tonight. You may see it come to life as it warms to room temperature, nothing crazy just a little bit of action. 9:00pm Discard the Starter down to 50g. Yes, you are throwing away 150 of Starter. If it has been 10-14 days since your Starter was fed and put in the fridge; it will likely have a layer of gray liquid on the surface. This is “hooch” or alcohol that has fermented out of the Starter. It is a result of the Starter breaking down. I don’t recommend using this discard for some type of “Sourdough Discard Recipe”. The discard bakers use to make “pancakes” or “tortillas” is from a healthy Starter that is not being managed properly or used regularly. Feed the 50g of Starter 75g of Water. Mix it thoroughly to distribute the Starter into solution. Measure in 75g of Bread Flour. Mix everything thoroughly. Scrape down the sides. Mark the level with a rubber band. Cover loosely with the lid and place on a folded kitchen towel at room temperature. Day 2 7:00am Use 160g to mix an 800g batch of dough; or mix two individual 400g batches using 80g in each. 7:15am You will have 40g of Starter left in the jar. If you don’t want to make bread again for a few days or a week do the following. Feed the 40g of Starter 80g of Water. Mix it thoroughly to distribute the Starter into solution. Measure in 80g of Bread Flour. Mix everything thoroughly. Scrape down the sides. Mark the level with a rubber band. Cover loosely with the lid. Label it with the date and put it in the refrigerator. It will be safe there for 7-14 days. This process can repeat every 7-14 days. The amount of discard you produce is minimal and it is a discard that you wouldn’t want to eat anyway. This is an easy way to set yourself up to bake bread on the weekends. What if you don’t want to make bread? What if you just want to feed it and put it back into the fridge? Maybe you don’t have time for this project. Whatever the case may be here is your option for getting back in the fridge without making bread. Day 1 12:00pm Remove the Starter from the refrigerator. DO NOT skip tempering your Starter. If you pull it out at 9:00pm it will be too cold to become active overnight. There may be a layer of gray liquid on the surface of the Starter. Mix it all together and scrape down the sides of the jar. Leave it at room temp until 9:00pm tonight. You may see it come to life as it warms to room temperature, nothing crazy just a little bit of action. 9:00pm Discard the Starter down to 50g. Yes, you are throwing away 150 of Starter. If it has been 10 days since your Starter was fed and put in the fridge; it will likely have a layer of gray liquid on the surface. This is “hooch” or alcohol that has fermented out of the Starter. It is a result of the Starter breaking down. I don’t recommend using this discard for some type of “Sourdough Discard Recipe”. The discard bakers use to make “pancakes” or “tortillas” is from a healthy Starter that is not being managed properly or used regularly. Feed the 50g of Starter 75g of Water. Mix it thoroughly to distribute the Starter into solution. Measure in 75g of Bread Flour. Mix everything thoroughly. Scrape down the sides. Mark the level with a rubber band. Cover loosely with the lid and place on a folded kitchen towel at room temperature. Day 2 7:00am The Starter should have come to life and tripled in the jar overnight. You have approximately 200g of Starter in the jar. Discard down to 40g of Starter. Feed the Starter 80g of Water. Mix the Starter and Water thoroughly. Measure in 80g of Bread Flour. Mix everything thoroughly. Scrape down the sides. Mark the level with a rubber band. Cover loosely with the lid. Label it with the date and put it in the refrigerator. It will be safe there for 7-14 days. The natural question is going to be, “Why didn’t we just put the Starter in the fridge last night after feeding it?”. You could do that but the Starter needs exposure to the environment outside of the refrigerator. It will help it become more resilient and have better flavor if it can have a couple feedings before going back in the fridge. Don’t feel bad about the discard this morning. Think big picture. It is not much more than a ⅓ c of volume, which is not really enough to make something out of. Think of how many discards you would have done over the course of 10 days if you were not baking and your Starter was living on the counter? You have saved a good amount of flour by keeping your Starter in the fridge. I buy my bread flour in 25# and 50# bags. A 500g batch of dough costs me $0.55. I’m all for product utilization but, throwing away 80g of flour just doesn’t hurt my feelings. This is a small, but necessary step to keep the goal, the goal, which is maintaining a healthy Starter on my terms, without dealing with an excessive daily discard.

@@thestrengthkitchen Thank you for such a detailed reply. I know you covered this in the video, but I am grateful that your points were clearly laid out here. You have addressed the areas I was confused about perfectly! You are truly one who loves teaching his craft and of all the videos and blogs I have reviewed, yours is the best for my type of learning. Thank you!

@cynthiajansen7177 Awesome! Thank you!

@@cynthiajansen7177 Awesome! Thank you!

@@NilesNose Wow! Thank you so much for the very thoughtful feedback. I am happy to hear that the videos are helping you have a better understanding of the bread making process. Let me know if you have any specific video requests. Thanks again.

@@thestrengthkitchen Followed your instructions and baked my first sourdough loaf today. It was incredible! When it was ready I took half the loaf to my daughter to get her opinion, and she said it was the best sourdough she ever had. We couldn't believe it. And we grew up in the San Francisco Bay area so we know what good sourdough tastes like. Thanks again for taking the time to share your knowledge!

@@NilesNose Awesome! Nice work. Now just get more reps. Always make two, fresh baked sourdough is the ultimate gift. I’m happy to hear about your success. Thank you for sharing. What shape did you make?

@@thestrengthkitchen I made a boule. I would have made two but I wasn't catching that the ingredients and percentages in the description were only for 1 loaf and that you doubled that in the video. But I will be making 2 from now on.

@@NilesNose Awesome! Rounds are great there are lots of options for scoring. Thanks.

@@lusineroy We are coming into the right time of year for this project. Fall/winter temps make laminating dough in my kitchen way easier. Summer is a battle with the heat. I bet you do just fine, it sounds like you have some solid baking experience under your belt. Try it. Let me know how it goes. Thanks.

@@thestrengthkitchendefinitely will, thank you so much, making a small batch for the family will be amazing sadly here in CA this week has been extremely hot 🥵 , today was 100 😩

@@lusineroy For sure! Thanks for all of your contributions to the thread; you have lots of good input.

@@thestrengthkitchen ahhh, my pleasure, thank you so much , love your videos, please keep them coming 👍❤️

@@lusineroy Good tip! Thanks!

@@thestrengthkitchen my pleasure 👍

@@stangerranch I can experiment. Do you have a surplus of pumpkin this year? We haven’t harvested anything yet, and I will probably keep all of our Acorn and Butternut Squashes for roasting. They are too good to puree. I’m thinking dehydrating some roasted pumpkin could be a better way to get pumpkin flavor into the bread, instead of messing with the hydration. If you want to dehydrate or maybe even freeze-dry some; bring it by and I’ll experiment. I’m thinking no sweeter than the chocolate chocolate chip bread I have made for you. Thoughts? Thanks.

@@Shrinekeeper1 What hydration did you use? Did you use a high gluten protein content flour (12-14%). Thanks.

@@thestrengthkitchen 75% hydration using bread flour.

Reduce your hydration to 68-70%. It will make a huge difference. What hydration do you normally use for a sandwich loaf? Thanks.

@@thestrengthkitchen usually around the 70%

@@Shrinekeeper1 I would stick with the recipe that you normally use and add 5% honey and 5% olive oil. In the recipe I listed, the hydration at 75%, but in the video I recommend to use a hydration that you are comfortable with. I’ll edit the description to reflect that recommendation. I found the addition of honey and olive oil to have a minimal effect on the feel of my dough. If you find your dough to feel “wet” from the honey and olive you can adjust your hydration down 2-3% and see if that helps. I’m curious to hear how it works out at your normal hydration. Does it feel wet? Let me know how it works out on the next attempt. Thanks.

@@KatMa664 what outcome would sunflower lecithin produce? Thanks.

Just for some context; what do you mean tough/hard? A dough that is shaped and cold proofed is being set up for a nice thick crisp crust. If you want a thin crust maybe a sandwich bread is more up your alley. Use the Do-it-All Dough to make a Soursough Sandwich Loaf. Here is a link: ruclips.net/video/WgFJitycqvo/видео.htmlsi=_N00zvam-kjl6gGb Thoughts? Thanks.

@@enzatoce8819 That’s a great question. What I like about rice flour is that it pretty much disappears from my finished product. It dusts off easily; there is no flavor; and no noticeable texture when you eat the bread. Lately I have been using a thin handkerchief to line my banneton and I have only been lightly flouring my dough during shaping with no addition flour of any kind on the dough before loading in the banneton. So, if you are using a liner you can use a super light dusting of bread flour. I rely on rice flour when I put the dough in a bare banneton. I have never used semolina to dust a shaped loaf to prevent sticking in the banneton. You have got me curious, so I’ll probably try it and make a video;) However, I have had “artisan” sourdough that has been dusted with semolina and it has had a noticeable texture and flavor. But, I think that’s what the bakery was going for. I didn’t care for it. I say experiment and see what works for you. Try it and report back. Thanks for the comment.

Thank you 😊

@@kathrynmoll86 Nice! Let me know how it works out. Thank you!

Thanks for the correction. I thought so about the honey, but I was going based on what the commenter said. You could also skip the honey and just go with the olive and yield a soft crumb;) Thanks for the comment.

Another option is Barley Malt Syrup in place of the honey. The result would be the same...but it would be vegan.

@@LindaGraham-s1j Thanks for the suggestion. What percentage of Barry Malt would you add to a 500g (flour weight) batch of dough? Does it have a noticeable effect on the flavor or color of the finished bread? Is there a brand that you recommend? Thanks.

@thestrengthkitchen Same as the amount of the honey you use 5%. I use Eden brand organic traditional barley malt syrup. When not in use, store in fridge. Because the cold storage makes it thicker, I take it out about the same time as I feed/activate my starter. I think it gives a deeper, rich flavor vs the bright, sweet taste of honey. No discernable color difference, but often my sandwich bread is 25% whole wheat. Molasses is another option, but it has a stronger flavor profile.

@@LindaGraham-s1j Thank you for the contribution !

@@jocelyneapter9468 Good question. I have neglected a Starter on purpose for three months just to see how hard it would be to bring it back to life. It is totally doable, but it might take some patience. I recommend discarding down to 40g of Starter. Feed it 80g of room temp water and 80g Bread flour. Mix it thoroughly. Scrape down the sides with a silicon spatula. Mark the level with a rubber band. Leave it at room temp. It should double or triple in volume in 8-12 hours depending on your environment. I would repeat this feeding every 24 hours until it comes back to life. Thoughts? Thanks Check out this old video, maybe it will help. Resurrecting Your Neglected Sourdough Starter ruclips.net/video/64kYVxj8510/видео.html

Add a bit of rye flour like 20% of your total flour, you can also toss in a single raisin inside to speed up the process it Rye works wonders, I always feed my starter 10-20% dark rye , I’ve had my starter for nearly 10 years.

@@lusineroy Good suggestion, dark rye; a blend of dark rye, whole wheat, and bread flour; or a blend of dark rye and bread flour is a simple way to add subtle nuance to the flavor of your bread. It is also entertaining to see a different color and behavior in your jar of Starter. Thanks for the comment.

@@thestrengthkitchen my absolute pleasure 👍❤️

@@barrychambers4047 Thanks!

@@anitanoel4673 Some bakers certainly are generous with the flour on the crust. I prefer not to have a mouthful of flour from the surface of the crust. Thanks for the comment.

Thank you!

@@JulRug If you decide to pull some of your “Main” Starter off into a micro version living on your counter; then you can comfortably experiment with converting it to other flours. I have two Starters, one is always hibernating in the fridge while the other one is out being used regularly. After two weeks they switch. Since I have two I’m never concerned with experimenting with feeding them different flours, since I have a backup. I generally feed my Starter bread flour, but occasionally I will switch it to whole wheat or a blend of whole wheat and dark rye. There is some additional flavor from the Starter, but if I want to have an influence on the texture, crumb, or flavor of my bread, I will change the flour in the recipe. My Starter has travelled the western U.S. and to Hawaii, it has been fed lots of different flours and water. Thoughts? Thanks for the question. Golf! Where are you playing most of your golf? I used to own a gym in Los Angeles, we worked specifically with golfers;) I’ve been playing a lot of 9-hole rounds this summer, barefoot and carrying only 5 clubs. It’s been a super fun change of pace.

@@JulRug That’s a good question. I should make a quick video about that;) As the jar gets a little crusty at the rim, I will use a paring knife to scrape the dried Starter back into the jar. Generally I might change it once every couple of months, but I do a pretty good job scraping it down with the a dedicated silicon spatula, so it is never out of control crusty. Thanks for the question.

@@grantMH1 Haha! Thanks

I have used fresh milled flour in the past but only as 10%-20% of my total flour weight. For example if I were using 400g of total flour 80% (320g) Bread Flour and 20% (80g) fresh milled Whole Wheat. I use the same method of mixing, stretching, bulk fermentation, shaping, etc as I would for a batch of dough that is 100% Bread Flour. Take a look at this video for the method I use ruclips.net/video/kFEcHjj1RoA/видео.html. If I were using 100% whole wheat or some other type of whole grain flour, fresh milled or store bought, I would likely use an Autolyse phase of an hour after the initial mix before adding the salt. Fresh milled flour will take some experimentation with hydration levels and time. You will have to do some experimenting, but the Do-it-All Dough is a good template to work from. I hope this is helpful. Thanks,

@@shielagallo4538 Thank you! If you run into any trouble, put some questions in here and I will see if I can help. If you have had trouble with sticky dough in the past; adjust the hydration level in this recipe from 75% to 68%.