I found this video much easier to understand than most. I am 'rationing' my flour, so yesterday I started with very small amounts (used the honey method) and left it on the mantle for 24 hours. I didn't want to use a lot of flour, in case it didn't work. Today, it smells good, and the plastic shows a slight lift in it, which I take it means there is some activity, so I added 2 tbsps of flour, and one of warm water. Fingers crossed :) . Thanks for the video, and stay well.
Just found your channel. This was a very interesting video. For years I've asked people "what if something happens and you have to bake your own bread, but run out of yeast?" I was considered to be eccentric. Well I know a number of ways to make my own yeast and others are only now wanting to know what to do. I'm always looking for the best way to make a starter. People have run out of yeast and learning different ways to make our own is so important. This pandemic has shown that sourdough breads are not just a fad. Thanks for an informative video. I'll be sharing with those asking me how they can make a starter. I'm going to try the honey one. I've tried the raisin one before but havent tried the honey one yet. Subscribed. Prayers for all in Italy. 💕
@@AtlantaTerry does that work? Does that really work? Because UK supermarkets have run out of yeast. Can I just add some cheap beer and make good bread? Will it be beery bread, though? What about the alcohol?
I really liked seeing the comparison of your different improvised starter additions-thank you for running these experiments for us! I know your video came out BEFORE we all needed it due to the pandemic situation, but just because you’re ahead of the game don’t mean your game ain’t completely fly. Thank you! 🖤
It works! i made the honey version, didn't rise as yours, but there were signs of life in there. I gave it one more day to rise (3rd day), then fed it and on the 4th day I baked a bread. It has holes, smells good and it is still fresh a couple of days later. Thank you so much for sharing this recipe with us. Just a hint for other people struggling- when feeding it I gave it a bit of yeast water instead of plain tap water (which is chlorinated, by the way)... and the sourdough tripled its volume in a few hours. Now it rests in the fridge, as it grows too fast for my baking routine. ;)
I went for the raisin version. It has been 1 week since I started the yeast, and now I have a loaf proofing. I'm looking forward to baking it up. The lockdown here in Spain has forced me back into the kitchen and having run out of dry active yeast, this was the perfect time to experiment. Thanks so much for the video.
Lovely! I agree with others who have commented - this is the clearest, least wasteful instruction I have seen for making sourdough starter and bread recipe. Brilliant! Thanks!
Thank you for a different recipe for sourdough. Comparing initial starter mixes is a great experiment. I've ever only used a strong baking flour and water. I am curious to try an initial starter with white grapes - as these would have natural yeasts which are more effervescent. A fun experiment for later. I'm returning to Sourdough baking after a long break. Corona Virus has gifted me a lot more time to do these things. The starter you work with is a lot drier than the one I normally use. I see that you don't autolyse your water/flour mix (resting the initial flour, water & starter mix before adding any salt) to maximize gluten formation, though you knead your mix a bit. The crumb looks tight on both of your loaves, though this is a preference for the baker. Some people like a closed crumb with smaller bubbles so it is easier for spreads such as butter. While others like a more open crumb for soups and casseroles. Each recipe has it's niche.
My journey into sourdough bread and subsequently into pizza is most due to you and your video. You made the whole process simple and so easy to understand. Thanks a million !
Very informative to see how three different sets of ingredients respond. Various (other) Sourdough Starter videos use ONLY flour and water, but then have to let them 'grow' for a few days (with a few feedings in between) before they are strong enough to use to make bread.
I’ve been wanting to try and make sourdough bread for my family for ages, after seeing your video I’ve at last got around to getting a starter going this morning. If it comes out anything like as good as yours looks I’m going to make some for our neighbours, thank you so much for the video an inspiration keep safe.
Thankyou so much for this tutorial. Has turned into one of my coronavirus projects while in isolation. I made my starter using raisins like you. Though used wholewheat flour which requires 70ml water as absorbs so much more water for starter. Then the rest using strong white bread flour. Have had to source flour from local mills as its all out in supermarkets. Also I decided to use a panasonic breadmaker for the dough preparation which kneads this all up great (for anyone interested I just used the basic dough setting). Otherwise followed your tutorial and as a novice I am knocking out bread that is being eaten by my all the members of my household (4-46). I've even taught my Mum how to make this since I am unable to visit her right now to give her a loaf. One thing I did find was I needed to add an extra couple of days of feeding after the first 48hrs before cooking. And i've found the starter is getting stronger and stronger after several loaves. I did leave raisins in water for 30mins before removing (all except the one I whacked under the first round of creating sourdough starter)... they didn't colour the water like yours but they still seem to have done the trick. Also have found keeping starter in my airing cupboard works wonders as well as warming up sourdough from fridge before using. Anyway.. thankyou so much!! I'll be repeating this over and over till I drop! The bread is AMAZING. My wife voted it her favourite ever and even my teenage son is shocked how good it is. High praises indeed! Though now I want to experiment with making it more of brown sourdough (will it end up too heavy?) but your standard white (okay 1/4 wholewheat due to my starter) version is now a staple in my house - soft and with the perfect crust. No need to add any humidity to oven when cooking. Just straight into the oven. Though I did end up heating second stage at 180 degrees for 25 mins as opposed to your 21mins, though my oven controls aren't accurate. Using a wholewheat starter also works amazing. I heartily recommend.
To make sourdough fluffier, let it rest! Yeast takes an hour or so even then it may need a bit extra, sourdough is slower. When I saw yoghurt, I was like "wont that go off? " I felt satisfied. Honey/raisin are great ideas to feed natural yeast, I havestarted a new batch of starter recently will add some honey for sure. Just let your bread rest, it is a gentle caring process. Knead it, rest it, then fold/rest as many times as you like. It really is a wonderful thing to do!
Hi there! I tried your recipe and it turned up successful!🤗I made my 1st sourdough with a twist of your walnut n figs (I replaced with raisins and cranberries) my whole family love it! I really like your minimalist recipe it doesn't require daily feeding and discarding! Thank you so much for sharing! Keep up the great work! Stay safe 😊
That was a really great video, thank you so much. And the end was worth the wait, super cute. The bread looks delicious, you did a great job of explaining this, for a novice like me.
Hi Andrea, we did it! We did the raisin version and the bread was fantastic. Amazing. Last night I made pizza dough which we'll probably use tomorrow as I prefer 48 hour dough. I'll let you know how it comes out but already the dough felt great. Thanks again!!
Hi 👋🏼 Richard 😀, thanks for sharing your experience. Let us know about the pizza 😋 because with your experience and your fantastic oven the pizza will be spectacular 🤤
I'm so happy to come across this video. It's becoming difficult to find yeast around town during the quarantine, so this is a very valuable alternative for making my own bread. I thank you so much for the video and wish you the best.
You should look for the potato yeast method as well. Makes good bread but I do prefer just flour and water for my starter, preferably rye but if you don't have any on hand normal flour works fine. Another method is Poolish. You need some yeast to start it though.
Watched last week, thinking about it, tried it and yesterday, I BAKED A SOURDOUGH bread! For the very first time, no experience whatsoever. My wife was so thrilled :D I used the honey method. Got few hiccups along the way (used honey that already on fermentation, accidentally spoiled the dough with old plastic wrap and got mold on the surface, mix salt first with the dough when making the bread etc. Well, beginners mistakes LOL. But hey, in the end it worked! And like you said, with honey it is more sour than usual sourdough. Thank you, sir! You inspired me and now I have extra sourdough in my fridge LOL.
This is fantastic! I moved from a mountain location where I was able to make starter easily. Now I have such a hard time getting it going.. I'm going to try the honey method. Thank you so much 💓
The ending was very cute!! I’m excited to try making sourdough with honey! Have you tried making it with kefir? I would love to see a video of how You would use kefir to make your sourdough! ❤️
I am so happy this came up on my feed. This is wonderful for those of us that cannot find yeast anymore in the supermarkets ! I definitely will be trying this even though it takes several days to actually get the sour dough starter going, it will be worth it and I have the time. I look forward to trying out this recipe especially since being from San Francisco California, I’ve always missed my sourdough bread , Thank you🙏
Brilliant! Science meets art. I’m trying the honey version, having failed with other methods, and it is working ! Perhaps not much of a meaningful positive outcome given the horror around us that is Covid19, but hey, every little ray of sunshine helps....
I tried many times how to make my own starter using a lot of technics through YT, Yours is the most effective and successful, the honey mixture is my current starter..Thanks a lot!
I used my 6 days old raisin yeast, and also used 1 cup of whole wheat flour and 1.5 cups of corn flour. I waited for 20 hours for creating my sour dough yeast. Then added those two kinds of flours. The result is astonishing! Thank you for the video and information. Grazie mille, buona giorno from Western Canada....
This is a true find, and I am very excited, grateful. In the midst of this corona virus madness, all the yeast has disappeared from the stores, and this gives me a priceless moment to switch from yeast to starter. The commercial yeast is a rather dangerous element that has been genetically created. It will still be alive and multiplying after the bread is baked. So, the alive and kicking yeast will enter our body and multiply within causing health issues. Many starter recipes are complicated, but this one, wow, the best. I am sold on it. Thank you, thank you, thank you.
@@Spectacular-cuoredicioccolato I did. I posted on my FB. I have many friends who bake bread, I have been doing so for 10 plus years, but had bad luck with starter until I found your presentation. I am excited. Thanks again. Grazie.
I’m a home bread baker for over 10 yrs, both yeast and sourdough. My starter is Ischia, from Italy, and better than the one I made. Thanks for sharing, very interesting. I know grapes are used for fermenting, but Raisins are dried grapes.
Great instructions so much easier to follow. I baked my first bread fantastic outcome. I added 1 tablespoon of hempseed and one of LSA to the flour very good outcome with only white flour.
I usually use about a tablespoon or two of pineapple juice to help the starter’s enzymatic activity get going and to prevent the growth of some less desirable bacteria. Some yoghurt has some of the leuconostoc (sp?) bacteria you don’t want, so that might be why the yoghurt one didn’t work. It isn’t pineapple season, currently, so I may have to try the honey or raisen method to get it going. My old one got a mold infection because I didn’t think to put it back in the fridge after the temperatures started to rise here. It had been so cold I was just leaving it on the counter for more space in the fridge. Poor sour dough, may it Rest In Peace. Thanks again for another excellent tutorial.
@@Spectacular-cuoredicioccolato Some yogurts have added gelatin to make them firmer but it coats all the stuff you want to either make this starter or use milk to make your own yogurt with the yogurt starter.
Thank you for this inspiring video! You made it look really effortless. I have two questions: What is the average room temperature in your place during the day and the night? How does your sour dough differ from ‚Lievito madre‘? As far as I read the latter takes more than two weeks to ferment.
i just tried! it turned out amazing even after one day of rest. but after i took out from the oven, i shaped the dough and waited around one hour cause my fridge is cold. thank u very much. look forward for ur new videos
Awesome a full complete video, I subscribed, give the video a thumbs up, click the bell it's on and shared this video all over. 100 g = 11.3 tbs of flour 50 ml = 2 oz = 1/4 cup of water 1 tbs of honey Wait three days and I should have bread.
I bake bread at home every 4 days and I used to follow the very traditional way to make sourdough but it takes at least 7 days. According to your video that you can use it only after one feed?? Amazing!! Thanks. I definitely will try.
Thankyou so much for the amazing Video ,I like this idea and technique used that's my mom use make bread not like throwing the starter away I found that system weird ,thx again for sure I'll try his ,this the healthy way to eat bread like our ancestrys did
this video is very informative. I understand more about the natural leavening process and which natural ingredients are good for feeding your starter. thank you sir for making this video.
Italians always seem to take just a little more pride in their appearance and dress well. It's amazing that throughout history since the middle ages this relatively small country has been at the pinnacle of so many fields of endeavor that require artistic sensibilities.
If you put yogurt in a coffee filter and strain out the whey, use the whey only like liquid. the solid will be left behind and it is like cream cheese. Sourdough can be started without any additives. Isn't the sour part of sourdough desirable?
HI Richard..what do u mean that sourdough can be started without any additives? You need flour and a liquid to make the starter, in order to make sourdough.How do u make sourdough? You use flour and what else?? Thanks for info..
@@kimberlyschwartz5299 You obviously have to have flour and water...and that is all you need along with patience. I had an old starter in the freezer, but I just started a new one about a month ago. I put absolutely nothing but flour and water. It started showing bubbles after several days (my apartment is unusually cold for this time of year). I fed it again, and continued to feed it over the next week. I think it was a total of 10 days before it was really lively enough. I do not feed as big as the flour companies recommend. Guess why a flour company suggests that you make so much that you have to throw it away. If you use anything else, you are introducing different cultures. For example, if you use liquid from something lacto-fermented, you may get a different flavor. The whey example is one thing that works, but it tastes different than being patient. The flour can make a difference as well. Many people suggest starting with rye flour. My last batch (from about 3 years ago) I used rice flour, whole wheat and something else I had on hand. The bacteria went through a time of fighting it out. But I'm guessing you can use a lot of things. The yeast you use for regular fast-rising bread is apparently not as good for you as the probiotics you yield with patience. Even yeast comes in a lot of different types. What I used to make beer is NOT what you use to make bread. The latter yields harsh flavors in a brew. You can infect your sourdough with a lot of things that make it 'go fast'. 'fast' is less important to me than flavor. That is not knocking this presentation. I'd watch these shows before Gordon Ramsay any day.
LOLOL! It's making me laugh so hard! Especially when I turned on the captions! The captions don't understand a word of what he is saying...and neither do I! He must be from Italy?? He reminds me of the muppet who is a chef!! I like this guy..
CORONA VIRUS caused a yeast shortage for many; THIS is a great video to overcome that problem and still bake bread, with your easy to understand video..thank you. Ciao.
Great video - but you didn't knead this bread and you barely stretched it.. and it still kept its shape and rose a little in the oven... The overnight rest must have allowed the gluten to create the structure the dough needs to form a well shaped loaf. Nice job. Liked the comparison of the different sources for the yeasts and bacteria for the sourdough.
SOURDOUGH CHALLENGE Thank you for sharing your sourdough starter recipes and your baking experience. The Baker's Percentages of your bread recipe are 64% hydration (low and thus less sticky) and 27% starter (medium and thus intermediate time for fermentation to increase the sour taste). Olive oil is used to make Ciabatta bread, invented and created by a baker in Italy in 1982. A fourth way to create a sourdough starter is with the "foam or head" of a purely "sour" beer, which is a natural "wild" Brewer's yeast. Excess sourdough starter can be fried in a small amount of olive oil and sprinkled with herbs for a delicious, nutritious snack. The main criteria for a good sourdough bread include nutrition, taste and appearance. The following general recipe emphasizes nutrition without sacrificing taste or appearance. Basic Sourdough Bread Recipe Four Ingredients for Bread: Grain, water, sourdough and salt. The key ingredient is the sourdough. Started making the sourdough starter and feeding it every day with flour and water. The sourdough determines the taste of the bread. It makes the key difference. 1. Modern hybrid wheat is not healthful, but Organic Spelt (Dinkel), Einkorn, Emmer, Kamut (Khorasan) and Turkey Red Heirloom Wheat whole grains are healthful, mainly due to much easier digestibility. See the link below for a mill. 2. Pure water free of fluoride, chlorine and heavy metals is healthful (filtered if necessary). 3. Natural sourdough yeast bacteria culture is more healthful than commercial yeast, such as Brewer's yeast and Baker's yeast. Some breads are made with the yeast in draff, such as malted barley draff, which is Brewer’s yeast. 4. Refined, white table salt is not healthful, but whole salt (e.g., Celtic Salt) is healthful. https ://bartonspringsmill .com/ Barton Springs Mill, Austin, Texas Heritage Grains Photos: Heirloom Buckwheat, Heirloom Corn, Heirloom Spelt, Landrace Rye, Heirloom Wheat In 2016, Barton Springs Mill set out to bring authentic heritage and landrace grains and corn to our fellow Texans. We work with farmers across the state, all exceptional at their craft, to grow organic crops using the same strains of seeds planted here in Texas in the early 1900s. Most every day of the week, the [stone] mill is running, churning eight varieties of wheat, five varieties of corn, two varieties of rice and rye, and spelt for Texans who prize the nuances of taste, texture, and performance found only in heritage crops. https ://bartonspringsmill .com /collections/all-grains Barton Springs Mill > All Grains [Stone Ground] https ://bartonspringsmill .com /apps/help-center Frequently Asked Questions Excerpt: Q: What are the best varieties of grains for making bread? A. Ancient varieties are the oldest varieties, those developed without any help or interference from mankind, including Einkorn, Emmer, and Oberkulmer Spelt. Landrace grains refer to open-pollinated varieties, crossed on some level by humans in the 19th and early 20th centuries. Our landrace grains include Turkey Red, Rouge de Bordeaux, Red Fife, Marquis, and Wrens Abruzzi Rye. Modern varieties, developed in the mid 20th century through today, typically prioritize high yields and resistance to drought and disease above all else, often at the expense of flavor, nutrition, and baking performance. Happily, there are exceptions, including our Yecora Rojo, TAM105, and Danko Rye, who all more than hold their own with the ancient and landrace grains in our offerings. Q: What does AP refer to? A. AP stands for all-purpose flour, which you can find in multiple brands in your grocery store. Ours is a blend of hard red and soft white wheats. This combination gives a lighter and tender crust and crumb (from the soft wheat), and enough structure to rise properly (from the hard red wheat).
So which one is the best one at the end, sourdough with honey or raisin? I got confused at the end, which one the bread that using sourdough with honey or raisin 😂😂
Your video of explanation really precise with good example. Your video is the best video of 'How to make sourdough for dummies'. Thank you so much. Keep up the good work & all the best 👍🏼👍🏼♥️
So having said I could never get a starter to work, I did do your yoghurt recipe, but I used kefir instead, and wow! 12 hours later it was climbing out of the glass!! I halved it, fed half, and am using the rest to make some bread - it is proving now. I will leave it 12 hours and then bake it. Can't wait!
@@Spectacular-cuoredicioccolato It was delicious! Very moist and quite firm, but not so much of a sour dough taste I think because the starter was so new. I will develop the rest of it and try again in a week or so. Thanks for the ideas!
Bravo you are very understandable and 2more things 1000 hugs to Italian people for all this they are getting through and last thing the left guy was better .
So many mistakes : First if you are using the word Sourdough you should add nothing’ no honey, no sugar, no nothing , just water and flour - starter (rye or whole wheat + water ) covered with coffee filter so it can breath and develop - Levain is made before making the dough (starter + 100g flour + 100g water proofed for 12h) - Dough must be folded 2 times with 30min rest - Dough must go to fridge for 8 to 16h to develop flavour - Cooking the dough must be done on high heat 220c or 500F for 20min than 375F/190 for 20min - Your bread is dense If your dough doesn’t have a lot of holes it means it didn’t proof properly Please don’t try to make money on innocent people and giving them wrong information
I made the honey soudough yesterday, I left it 24 hours and today I checked it, it didn't rise as much as it did with yours but, I can see four bubbles forming on the side of the jar, that means it is on the process of going. I will leave it another 24 hours, I am so excited....
Thank you for your video.I've get an idea to mix honey and resin to make sourdough starter.Can't wait to try it!! and hope you still save and healthy.Best wish from Thailand.
Among all sourdough video i watched, this one is the most understandable for me, thumbs up
Thanks ☺️ 👍🏼 please share the video with your friends 😀
For me also good explainings. Because I haven't succeed yet to make my own sourdough starter. Thank you for sharing.
👍🏼 for sharing too the video with your friends and family
I agree.
I agree with the ease of this presentation.
Omg I love when he looks over to his other video
🤣
Same here, I love that part ...
👍🏼😉🤣
Seriously!! Laughing out loud to myself!! Dry sense of humor! Love it 👌🏼😆😆
I found this video much easier to understand than most.
I am 'rationing' my flour, so yesterday I started with very small amounts (used the honey method) and left it on the mantle for 24 hours. I didn't want to use a lot of flour, in case it didn't work.
Today, it smells good, and the plastic shows a slight lift in it, which I take it means there is some activity, so I added 2 tbsps of flour, and one of warm water. Fingers crossed :) .
Thanks for the video, and stay well.
👍🏼 let us know 😉 stay safe
Well done ✔
Our prayers for Italy
From Palestine 💘
Thanks 🙏
Blue Star prayers for palestine 🤲🏻
From NYC, Ct&MA♥️👌
Just found your channel. This was a very interesting video. For years I've asked people "what if something happens and you have to bake your own bread, but run out of yeast?" I was considered to be eccentric. Well I know a number of ways to make my own yeast and others are only now wanting to know what to do. I'm always looking for the best way to make a starter. People have run out of yeast and learning different ways to make our own is so important. This pandemic has shown that sourdough breads are not just a fad.
Thanks for an informative video. I'll be sharing with those asking me how they can make a starter. I'm going to try the honey one. I've tried the raisin one before but havent tried the honey one yet. Subscribed. Prayers for all in Italy. 💕
Thanks for your prayers and for sharing the video 👍🏼
If you run out of yeast, just use a can of beer for both yeast and liquid.
@@AtlantaTerry does that work? Does that really work? Because UK supermarkets have run out of yeast. Can I just add some cheap beer and make good bread? Will it be beery bread, though? What about the alcohol?
So this guy Is still alive?
A miracle
@@pqlasmdhryeiw8 The alcohol evaporates.
Certain excellent pizza doughs use beer by default. Try it :-)
Split screen got me. Oh this is a great guy. Comedian with a flat face!!! Subscribed. Plus i love sourdough
🤣 thanks
Ha! My thoughts exactly!
😂
That’s when I subscribed too
The love child of Peter Sellers!
I really liked seeing the comparison of your different improvised starter additions-thank you for running these experiments for us! I know your video came out BEFORE we all needed it due to the pandemic situation, but just because you’re ahead of the game don’t mean your game ain’t completely fly. Thank you! 🖤
😆👍🏼 thanks
It works! i made the honey version, didn't rise as yours, but there were signs of life in there. I gave it one more day to rise (3rd day), then fed it and on the 4th day I baked a bread. It has holes, smells good and it is still fresh a couple of days later. Thank you so much for sharing this recipe with us.
Just a hint for other people struggling- when feeding it I gave it a bit of yeast water instead of plain tap water (which is chlorinated, by the way)... and the sourdough tripled its volume in a few hours. Now it rests in the fridge, as it grows too fast for my baking routine. ;)
Thanks for sharing your experience 👍🏼
I went for the raisin version. It has been 1 week since I started the yeast, and now I have a loaf proofing. I'm looking forward to baking it up.
The lockdown here in Spain has forced me back into the kitchen and having run out of dry active yeast, this was the perfect time to experiment. Thanks so much for the video.
Thanks for sharing your experience 👍🏼
TheGrandDurian
Thumbs up from CND to you in Spain. Stay strong. We pray for Spain and Italy.
I can say , it's the best video ever seen about sourdough and bread. Thank you!
Welcome 😉 please share the video 👍🏼
Thank you for making the process so easy to understand! My grocery stores are out of yeast packets, so I will be giving your raisin starter a try.
👍🏼 let us know
Lovely! I agree with others who have commented - this is the clearest, least wasteful instruction I have seen for making sourdough starter and bread recipe. Brilliant! Thanks!
Thanks 😊 please share the video with your friends and family 😉
Thank you for a different recipe for sourdough. Comparing initial starter mixes is a great experiment. I've ever only used a strong baking flour and water. I am curious to try an initial starter with white grapes - as these would have natural yeasts which are more effervescent. A fun experiment for later. I'm returning to Sourdough baking after a long break. Corona Virus has gifted me a lot more time to do these things.
The starter you work with is a lot drier than the one I normally use.
I see that you don't autolyse your water/flour mix (resting the initial flour, water & starter mix before adding any salt) to maximize gluten formation, though you knead your mix a bit.
The crumb looks tight on both of your loaves, though this is a preference for the baker. Some people like a closed crumb with smaller bubbles so it is easier for spreads such as butter. While others like a more open crumb for soups and casseroles. Each recipe has it's niche.
The one with the honey is a beautiful sight.
👍
You make it look so easy! Can’t wait to try that honey dough method!
👍🏼 let us know when you try it 😉
My journey into sourdough bread and subsequently into pizza is most due to you and your video. You made the whole process simple and so easy to understand. Thanks a million !
Thanks ☺️ please share the videos with friends and keep us updated 👍🏼
This one of the most easy to follow and execute ones around and it works
Thanks for your comment 👍🏼
youu are the best guy to explane how to make soure dough, so many dont make it so simple
Thanks ☺️
Beautiful turtle 🐢👍🏼
I really love the way you speak English. Thank you for the video, it was easy.
Thanks ☺️
Very informative to see how three different sets of ingredients respond. Various (other) Sourdough Starter videos use ONLY flour and water, but then have to let them 'grow' for a few days (with a few feedings in between) before they are strong enough to use to make bread.
👍🏼 thanks 😉 please share the video with your friends and family
I’ve been wanting to try and make sourdough bread for my family for ages, after seeing your video I’ve at last got around to getting a starter going this morning. If it comes out anything like as good as yours looks I’m going to make some for our neighbours, thank you so much for the video an inspiration keep safe.
👍🏼 thanks keep safe too and let us know the results 😉
I did not know there were so many ways do to do this. I have new projects for today. This is awesome! thank you!
Welcome 😉
Thank you so much! I have a strong starter finally from your honey recipe. Easy and makes beautiful loaves. x
Spectacular 🤪 thanks for sharing your experience 😉
Thankyou so much for this tutorial. Has turned into one of my coronavirus projects while in isolation. I made my starter using raisins like you. Though used wholewheat flour which requires 70ml water as absorbs so much more water for starter. Then the rest using strong white bread flour. Have had to source flour from local mills as its all out in supermarkets. Also I decided to use a panasonic breadmaker for the dough preparation which kneads this all up great (for anyone interested I just used the basic dough setting). Otherwise followed your tutorial and as a novice I am knocking out bread that is being eaten by my all the members of my household (4-46). I've even taught my Mum how to make this since I am unable to visit her right now to give her a loaf. One thing I did find was I needed to add an extra couple of days of feeding after the first 48hrs before cooking. And i've found the starter is getting stronger and stronger after several loaves. I did leave raisins in water for 30mins before removing (all except the one I whacked under the first round of creating sourdough starter)... they didn't colour the water like yours but they still seem to have done the trick. Also have found keeping starter in my airing cupboard works wonders as well as warming up sourdough from fridge before using. Anyway.. thankyou so much!! I'll be repeating this over and over till I drop! The bread is AMAZING. My wife voted it her favourite ever and even my teenage son is shocked how good it is. High praises indeed! Though now I want to experiment with making it more of brown sourdough (will it end up too heavy?) but your standard white (okay 1/4 wholewheat due to my starter) version is now a staple in my house - soft and with the perfect crust. No need to add any humidity to oven when cooking. Just straight into the oven. Though I did end up heating second stage at 180 degrees for 25 mins as opposed to your 21mins, though my oven controls aren't accurate. Using a wholewheat starter also works amazing. I heartily recommend.
Do we need to add raisin water for subsequent feeds also?
Thanks for sharing your experience 👍🏼
No only the first time 😉
To make sourdough fluffier, let it rest! Yeast takes an hour or so even then it may need a bit extra, sourdough is slower.
When I saw yoghurt, I was like "wont that go off? " I felt satisfied. Honey/raisin are great ideas to feed natural yeast, I havestarted a new batch of starter recently will add some honey for sure.
Just let your bread rest, it is a gentle caring process. Knead it, rest it, then fold/rest as many times as you like. It really is a wonderful thing to do!
Thanks for the advice 👍🏼
He did rest it overnight..
Hi there! I tried your recipe and it turned up successful!🤗I made my 1st sourdough with a twist of your walnut n figs (I replaced with raisins and cranberries) my whole family love it! I really like your minimalist recipe it doesn't require daily feeding and discarding! Thank you so much for sharing! Keep up the great work! Stay safe 😊
Spectacular 🤩 thanks for sharing your experience 👍🏼
Please share the videos with your friends and family 😉👍🏼
That was a really great video, thank you so much. And the end was worth the wait, super cute. The bread looks delicious, you did a great job of explaining this, for a novice like me.
Thanks 👍🏼 try and let us know the result 😉
Hi Andrea, we did it! We did the raisin version and the bread was fantastic. Amazing. Last night I made pizza dough which we'll probably use tomorrow as I prefer 48 hour dough. I'll let you know how it comes out but already the dough felt great. Thanks again!!
Hi 👋🏼 Richard 😀, thanks for sharing your experience. Let us know about the pizza 😋 because with your experience and your fantastic oven the pizza will be spectacular 🤤
I'm so happy to come across this video. It's becoming difficult to find yeast around town during the quarantine, so this is a very valuable alternative for making my own bread. I thank you so much for the video and wish you the best.
You should look for the potato yeast method as well. Makes good bread but I do prefer just flour and water for my starter, preferably rye but if you don't have any on hand normal flour works fine. Another method is Poolish. You need some yeast to start it though.
@@mysikind8076 Thank you! I will look it over.
Watched last week, thinking about it, tried it and yesterday, I BAKED A SOURDOUGH bread! For the very first time, no experience whatsoever. My wife was so thrilled :D I used the honey method. Got few hiccups along the way (used honey that already on fermentation, accidentally spoiled the dough with old plastic wrap and got mold on the surface, mix salt first with the dough when making the bread etc. Well, beginners mistakes LOL. But hey, in the end it worked! And like you said, with honey it is more sour than usual sourdough. Thank you, sir! You inspired me and now I have extra sourdough in my fridge LOL.
😂 it is normal the first time 😉 but because you didn’t give up you get your bread 👍🏼 well done
Thank you ! Best video of bread starter that Works. Love your accent !
Thanks ☺️ please share the video with your friends and family 😉
This is fantastic! I moved from a mountain location where I was able to make starter easily. Now I have such a hard time getting it going.. I'm going to try the honey method. Thank you so much 💓
😉👍🏼 welcome
Keep us updated 🤩
The ending was very cute!! I’m excited to try making sourdough with honey! Have you tried making it with kefir? I would love to see a video of how You would use kefir to make your sourdough! ❤️
Let us know the result 😉 unfortunately I am without kefir in this period but maybe in the future I will try 👍
@@Spectacular-cuoredicioccolato Kefir is easy to make. There are yooutube videos on this subject.
👍🏼
Kombucha can be used too
Basically same method as yogurt. It’s essentially the same thing.
Complete visual learner here.
Excellent video. Thank you for your time and effort.
Hoping you and yours all well in these strange times.
Thanks for the concern 👍🏼 stay safe
Thank you for the video! I will try making a starter with honey. I used grapes for my very first starter many years ago and it worked well. Ciao!!
👍🏼 let us know if you prefer honey or grapes 😉
I am so happy this came up on my feed. This is wonderful for those of us that cannot find yeast anymore in the supermarkets ! I definitely will be trying this even though it takes several days to actually get the sour dough starter going, it will be worth it and I have the time. I look forward to trying out this recipe especially since being from San Francisco California, I’ve always missed my sourdough bread , Thank you🙏
👍🏼 spectacular
Brilliant! Science meets art.
I’m trying the honey version, having failed with other methods, and it is working ! Perhaps not much of a meaningful positive outcome given the horror around us that is Covid19, but hey, every little ray of sunshine helps....
👍🏼 thanks for sharing your experience 😀
Where should I place the “honey + flour” ? In refrigerator? Or somewhere with room temperature ?
Mine lives in a glass jar in the warmest room in the house, or, if the sun is shining, on a sunny windowsill (it seems to love it hot).
I tried many times how to make my own starter using a lot of technics through YT, Yours is the most effective and successful, the honey mixture is my current starter..Thanks a lot!
Thanks ☺️ keep us updated about the bread 🥖
@@Spectacular-cuoredicioccolato I just baked my sourdough bread and it's so good ..wish I could send the picture hahaha!!
Spectacular 🥳🥖 send me the pictures on instagram
Fantastic demonstration,so easy to follow Thank you.
Thanks 👍🏼 please share the videos with your friends and family 😉
I used my 6 days old raisin yeast, and also used 1 cup of whole wheat flour and 1.5 cups of corn flour. I waited for 20 hours for creating my sour dough yeast. Then added those two kinds of flours. The result is astonishing!
Thank you for the video and information. Grazie mille, buona giorno from Western Canada....
Spectacular 🤩 thanks for sharing your experience 👍🏼😉 and the video all over Canada
Wow I love this dude’s voice!
😁 🤭
This is a true find, and I am very excited, grateful. In the midst of this corona virus madness, all the yeast has disappeared from the stores, and this gives me a priceless moment to switch from yeast to starter. The commercial yeast is a rather dangerous element that has been genetically created. It will still be alive and multiplying after the bread is baked. So, the alive and kicking yeast will enter our body and multiply within causing health issues. Many starter recipes are complicated, but this one, wow, the best. I am sold on it. Thank you, thank you, thank you.
Thanks for your comment 👍🏼 please share the video with your friends and family 😉
@@Spectacular-cuoredicioccolato I did. I posted on my FB. I have many friends who bake bread, I have been doing so for 10 plus years, but had bad luck with starter until I found your presentation. I am excited. Thanks again. Grazie.
I can never wait til it has cooled! Very cool, thank you!!
😂👍🏼😋
I wondered why my bread was always ruined.
This is internet gold and not in a ironic way. Much needed right now!!
👍🏼 thanks ☺️
Sourdough starter - Perfect! First ever homemade sourdough bread following your recipe - Perfect! Thank you so much! (Again!) 👍🏼
Thanks ☺️ for sharing your experience 👍🏼😉
Good to know! I just found this video. 🤩
Ava A - be prepared for some beautiful bread!
😋
Tq so much! This is d best sourdough starter video I've seen!
Thanks 😊 check this one too 😉
ruclips.net/video/mDoIPpaddws/видео.html
You explain everything so well. Thank you.
Thanks 😊🤗
Thank you for this real comparison! Good test!
Thanks ☺️
I’m a home bread baker for over 10 yrs, both yeast and sourdough. My starter is Ischia, from Italy, and better than the one I made. Thanks for sharing, very interesting. I know grapes are used for fermenting, but Raisins are dried grapes.
From Ischia? 😍
Thanks for the comparison of the different starters. Well done.
Thanks 🤩
OMG perfect 👌🏾 I will try this for sure. Thank you for making it simple.
I have sugarcane honey, bio-kefir and whole-wheat flour.
Whish me luck 😊😊
👍🏼 let us know the result 😋
Yes, please let us know how it works! God bless you.
Great instructions so much easier to follow. I baked my first bread fantastic outcome. I added 1 tablespoon of hempseed and one of LSA to the flour very good outcome with only white flour.
👍🏼 spectacular
I usually use about a tablespoon or two of pineapple juice to help the starter’s enzymatic activity get going and to prevent the growth of some less desirable bacteria. Some yoghurt has some of the leuconostoc (sp?) bacteria you don’t want, so that might be why the yoghurt one didn’t work. It isn’t pineapple season, currently, so I may have to try the honey or raisen method to get it going. My old one got a mold infection because I didn’t think to put it back in the fridge after the temperatures started to rise here. It had been so cold I was just leaving it on the counter for more space in the fridge. Poor sour dough, may it Rest In Peace. Thanks again for another excellent tutorial.
Thanks 👍🏼 I will try with pineapple 🍍
@@Spectacular-cuoredicioccolato Some yogurts have added gelatin to make them firmer but it coats all the stuff you want to either make this starter or use milk to make your own yogurt with the yogurt starter.
👍🏼 thanks
cuoredicioccolato only use pineapple juice for the first amount of liquid, please use water for the next additions
👍🏼
I watched tens of sourdough starter video. You are the best, it works. Thank you 👍🏻
Thanks ☺️ please share the video with your friends and family
Thank you for this inspiring video! You made it look really effortless. I have two questions: What is the average room temperature in your place during the day and the night? How does your sour dough differ from ‚Lievito madre‘? As far as I read the latter takes more than two weeks to ferment.
30*C degrees
More you take care of it and more the taste will improve 👍🏼
Grazie Grazie by far the easiest and simple to follow!!!!
Amigo, when it’s time to refresh do I keep out of fridge , or put back as soon as I add flour and water,
In the beginning out after few times in 😉
i just tried! it turned out amazing even after one day of rest. but after i took out from the oven, i shaped the dough and waited around one hour cause my fridge is cold. thank u very much. look forward for ur new videos
👍🏼 remember to press the bell 🔔
Perfect intelligent Sourdough maker!!! Not looks like this “modern Instagram bread makers” :)
🤣 thanks
The best tutorial on making Sourdough starters!! Grazie mille!!
Grazie a te 👍🏼 please share the video with your friends and family 😉
The bread is perfect. Have to try it. My yeast died last week. R.I.P. ⚰️
you can revive yeast, so you know.. .for the next time
The honey really works, I added some to a starter that looked sluggish two days ago. Today I'm back to look at your recipe before making the bread
👍🏼 let us know the result when you taste the bread 😉
Awesome a full complete video, I subscribed, give the video a thumbs up, click the bell it's on and shared this video all over.
100 g = 11.3 tbs of flour
50 ml = 2 oz = 1/4 cup of water
1 tbs of honey
Wait three days and I should have bread.
Thanks for your comment and you conversion in tablespoons and cups 👍🏼
I bake bread at home every 4 days and I used to follow the very traditional way to make sourdough but it takes at least 7 days. According to your video that you can use it only after one feed?? Amazing!! Thanks. I definitely will try.
👍 let us know the result with this recipe 😉
Thankyou so much for the amazing Video ,I like this idea and technique used that's my mom use make bread not like throwing the starter away I found that system weird ,thx again for sure I'll try his ,this the healthy way to eat bread like our ancestrys did
👍 perfect, let us know when you taste it 😋
this video is very informative. I understand more about the natural leavening process and which natural ingredients are good for feeding your starter. thank you sir for making this video.
Welcome 😉👍🏼 please share the videos with your friends and family
Double hand swirls 👌🏼👌🏼
Great video
🤣 thanks 👍
😁🤭👍
Best tutorial ever on sourdough and bread
Thanks ☺️ please share the video with your family and friends 😉
Great video! You are very well dressed - I like the professionalism. More RUclipsrs should take note!
Thanks 😊 for the support 👍
Please share the videos with your friends 😉
Italians always seem to take just a little more pride in their appearance and dress well. It's amazing that throughout history since the middle ages this relatively small country has been at the pinnacle of so many fields of endeavor that require artistic sensibilities.
Thanks for your kindness 😊
I don't know who would give this guy a thumbs down... I love him!
Thanks 🤩👍🏼😉
@@Spectacular-cuoredicioccolato your welcome!
☺️👍🏼
If you put yogurt in a coffee filter and strain out the whey, use the whey only like liquid. the solid will be left behind and it is like cream cheese.
Sourdough can be started without any additives.
Isn't the sour part of sourdough desirable?
👍🏼 thanks for the advice
I agree, I did it before and it is good
👍🏼 thanks for sharing your experience
HI Richard..what do u mean that sourdough can be started without any additives? You need flour and a liquid to make the starter, in order to make sourdough.How do u make sourdough? You use flour and what else?? Thanks for info..
@@kimberlyschwartz5299 You obviously have to have flour and water...and that is all you need along with patience.
I had an old starter in the freezer, but I just started a new one about a month ago. I put absolutely nothing but flour and water.
It started showing bubbles after several days (my apartment is unusually cold for this time of year). I fed it again, and continued to feed it over the next week. I think it was a total of 10 days before it was really lively enough. I do not feed as big as the flour companies recommend. Guess why a flour company suggests that you make so much that you have to throw it away.
If you use anything else, you are introducing different cultures. For example, if you use liquid from something lacto-fermented, you may get a different flavor. The whey example is one thing that works, but it tastes different than being patient.
The flour can make a difference as well. Many people suggest starting with rye flour. My last batch (from about 3 years ago) I used rice flour, whole wheat and something else I had on hand. The bacteria went through a time of fighting it out. But I'm guessing you can use a lot of things.
The yeast you use for regular fast-rising bread is apparently not as good for you as the probiotics you yield with patience. Even yeast comes in a lot of different types. What I used to make beer is NOT what you use to make bread. The latter yields harsh flavors in a brew.
You can infect your sourdough with a lot of things that make it 'go fast'. 'fast' is less important to me than flavor. That is not knocking this presentation. I'd watch these shows before Gordon Ramsay any day.
It worked beautiful!!! Thank you!!!
Spectacular 👍🏼
I like this guy's accent
LOLOL! It's making me laugh so hard! Especially when I turned on the captions! The captions don't understand a word of what he is saying...and neither do I! He must be from Italy?? He reminds me of the muppet who is a chef!! I like this guy..
👍🏼😂☺️ thanks
😂👍🏼🤣
CORONA VIRUS caused a yeast shortage for many; THIS is a great video to overcome that problem and still bake bread, with your easy to understand video..thank you. Ciao.
Btw, can ANYTHING sweet be used, as long as it is unpasteurized?
👍🏼 please share the video with your friends and family
Yes 👍🏼 you can
You are adorable...thanx. Using honey! 😋
😂🤭
Trying the honey sourdough now. Thanks for the easy instructions. Hope you keep well, best wishes!
Thanks you too
Great video - but you didn't knead this bread and you barely stretched it.. and it still kept its shape and rose a little in the oven... The overnight rest must have allowed the gluten to create the structure the dough needs to form a well shaped loaf. Nice job. Liked the comparison of the different sources for the yeasts and bacteria for the sourdough.
Thanks 👍
These recipes and techniques are spectacular! Thanks for sharing. 🙂
Thanks ☺️
SOURDOUGH CHALLENGE
Thank you for sharing your sourdough starter recipes and your baking experience.
The Baker's Percentages of your bread recipe are 64% hydration (low and thus less sticky) and 27% starter (medium and thus intermediate time for fermentation to increase the sour taste).
Olive oil is used to make Ciabatta bread, invented and created by a baker in Italy in 1982.
A fourth way to create a sourdough starter is with the "foam or head" of a purely "sour" beer, which is a natural "wild" Brewer's yeast.
Excess sourdough starter can be fried in a small amount of olive oil and sprinkled with herbs for a delicious, nutritious snack.
The main criteria for a good sourdough bread include nutrition, taste and appearance. The following general recipe emphasizes nutrition without sacrificing taste or appearance.
Basic Sourdough Bread Recipe
Four Ingredients for Bread: Grain, water, sourdough and salt. The key ingredient is the sourdough. Started making the sourdough starter and feeding it every day with flour and water. The sourdough determines the taste of the bread. It makes the key difference.
1. Modern hybrid wheat is not healthful, but Organic Spelt (Dinkel), Einkorn, Emmer, Kamut (Khorasan) and Turkey Red Heirloom Wheat whole grains are healthful, mainly due to much easier digestibility. See the link below for a mill.
2. Pure water free of fluoride, chlorine and heavy metals is healthful (filtered if necessary).
3. Natural sourdough yeast bacteria culture is more healthful than commercial yeast, such as Brewer's yeast and Baker's yeast. Some breads are made with the yeast in draff, such as malted barley draff, which is Brewer’s yeast.
4. Refined, white table salt is not healthful, but whole salt (e.g., Celtic Salt) is healthful.
https ://bartonspringsmill .com/
Barton Springs Mill, Austin, Texas
Heritage Grains
Photos: Heirloom Buckwheat, Heirloom Corn, Heirloom Spelt, Landrace Rye, Heirloom Wheat
In 2016, Barton Springs Mill set out to bring authentic heritage and landrace grains and corn to our fellow Texans. We work with farmers across the state, all exceptional at their craft, to grow organic crops using the same strains of seeds planted here in Texas in the early 1900s.
Most every day of the week, the [stone] mill is running, churning eight varieties of wheat, five varieties of corn, two varieties of rice and rye, and spelt for Texans who prize the nuances of taste, texture, and performance found only in heritage crops.
https ://bartonspringsmill .com /collections/all-grains
Barton Springs Mill > All Grains [Stone Ground]
https ://bartonspringsmill .com /apps/help-center
Frequently Asked Questions
Excerpt:
Q: What are the best varieties of grains for making bread?
A. Ancient varieties are the oldest varieties, those developed without any help or interference from mankind, including Einkorn, Emmer, and Oberkulmer Spelt.
Landrace grains refer to open-pollinated varieties, crossed on some level by humans in the 19th and early 20th centuries. Our landrace grains include Turkey Red, Rouge de Bordeaux, Red Fife, Marquis, and Wrens Abruzzi Rye.
Modern varieties, developed in the mid 20th century through today, typically prioritize high yields and resistance to drought and disease above all else, often at the expense of flavor, nutrition, and baking performance. Happily, there are exceptions, including our Yecora Rojo, TAM105, and Danko Rye, who all more than hold their own with the ancient and landrace grains in our offerings.
Q: What does AP refer to?
A. AP stands for all-purpose flour, which you can find in multiple brands in your grocery store. Ours is a blend of hard red and soft white wheats. This combination gives a lighter and tender crust and crumb (from the soft wheat), and enough structure to rise properly (from the hard red wheat).
Thanks for all this information 👍🏼
Easily explained...good job..will try the recipe...can just share the same recipe in cup measurements
Ciao, when you say the bread is “compact” in inglese si dice “dense” :)
Thanks for the advice 👍🏼
Wonderful.
Thank you Andrea
Thanks 😉👍🏼
So which one is the best one at the end, sourdough with honey or raisin? I got confused at the end, which one the bread that using sourdough with honey or raisin 😂😂
😂 raisin 😉
@@Spectacular-cuoredicioccolato thanks in advance
👍 let us know the result 😉
Your video of explanation really precise with good example. Your video is the best video of 'How to make sourdough for dummies'. Thank you so much. Keep up the good work & all the best 👍🏼👍🏼♥️
Thanks ☺️ please share the videos with your friends and family 😉👍🏼
@@Spectacular-cuoredicioccolato my pleasure 😉 surely 😁 🤭 👍🏼👍🏼
Thanks 🤪
@@Spectacular-cuoredicioccolato you're welcome 😁
سلام عليكم احسنت ابدعت 😉😍🍞🤗 وشكرا.
Foufa Mahboub مبدع هذا الإيطالي
ماهي الوصفة بالعربي
You're a true chef. I raise my hat. My comment is: The starter has low hydration (50%, refreshing was 20%). I think it's almost like Biga.
Thanks 😂 for your comment and your advice 😉👍🏼
He speaks English with a perfect Italian accent. Like he is faking it lol
😂
He's not faking it... check this and subscribe.. :-) ruclips.net/channel/UCW2xLiAVAPxzrJhFOz0kokw
I have been a fan for a long time. I hope you and your family are safe and well.. keep up the awesome videos!
Thanks for the concern and support 👍🏼 we all are safe 😀 stay safe too
呵呵，I have tried yogurt ，grape ，but all failed ，the bread was as hard as stone 😂，I will follow your recipe for the third time
did you rest after making the bread dough so it rise?
So having said I could never get a starter to work, I did do your yoghurt recipe, but I used kefir instead, and wow! 12 hours later it was climbing out of the glass!! I halved it, fed half, and am using the rest to make some bread - it is proving now. I will leave it 12 hours and then bake it. Can't wait!
🤩😱 spectacular 👍🏼 let us know when you taste the bread 😋
@@Spectacular-cuoredicioccolato I will!
👍🏼
@@Spectacular-cuoredicioccolato It was delicious! Very moist and quite firm, but not so much of a sour dough taste I think because the starter was so new. I will develop the rest of it and try again in a week or so. Thanks for the ideas!
Welcome 👍🏼 thanks for sharing your experience
I'll try "da dow witta onay"
😂😂😂 the way he pronounces the words is so cute
☺️ 😂
🤣
Bravo you are very understandable and 2more things 1000 hugs to Italian people for all this they are getting through and last thing the left guy was better .
Thanks for the concern 👍🏼
Thanks again 😂
So many mistakes :
First if you are using the word Sourdough you should add nothing’ no honey, no sugar, no nothing , just water and flour
- starter (rye or whole wheat + water ) covered with coffee filter so it can breath and develop
- Levain is made before making the dough (starter + 100g flour + 100g water proofed for 12h)
- Dough must be folded 2 times with 30min rest
- Dough must go to fridge for 8 to 16h to develop flavour
- Cooking the dough must be done on high heat 220c or 500F for 20min than 375F/190 for 20min
- Your bread is dense
If your dough doesn’t have a lot of holes it means it didn’t proof properly
Please don’t try to make money on innocent people and giving them wrong information
Marghebi Moul la bière Get over yourself.
It's a show not an advertisement
Thanks for the advice 👍🏼
Thanks for the advice 👍🏼
👍🏼 exactly 😉
I made the honey soudough yesterday, I left it 24 hours and today I checked it, it didn't rise as much as it did with yours but, I can see four bubbles forming on the side of the jar, that means it is on the process of going. I will leave it another 24 hours, I am so excited....
Brava 👍🏼😉
Wonderful video! Love that you give us 3 ways of making starter. I’m going to use the honey version.
Thanks 😊 here you can watch another way 😉
ruclips.net/video/mDoIPpaddws/видео.html
So happy to have a new simple approach, thank you
Spectacular 🥳
Thank you for your video.I've get an idea to mix honey and resin to make sourdough starter.Can't wait to try it!! and hope you still save and healthy.Best wish from Thailand.
Thanks from Thailand too 👍🏼 let us know the result of your project 😉
Thankyou chef for simple way yet amazing yeast and home made bread
Welcome 😊 please share the video with your friends 😉
GREAT CONTRIBUTIONS TO HUMANITY WITH HEALTHY CHOICES
Thanks 👍🏼 please share the videos with all people of the world 🤩
Very well explained
Thanks 😊