If mine hasn't been in the fridge for very long I sometimes put it in the freezer for 30 mins before baking. It gives me a little more time to score and can help if the dough isn't as strong as I'd like. I think I need to change my flour brand to one with a higher protein content. I must say that I like the tea towel trick. I'll be doing that on my next loaf. Thanks again for another great video.
@@SarahLouReviews Sounds good to me! I'm going to try and make a stencil of my company logo and flour the top of my next loaf. There's a fun baking competition so I'm going to suck up! 😂
@@SarahLouReviews Thanks Sarah. I work from home so it's only in photo form at work. Not sure I'd be able to make sourdough if I didn't work from home. It takes ages!
Thanks to the freezer tip, my dough sometimes after awhile at room temperature is losing strength and starting to melt, just frustrated. Going to try for the next time
Been wanting to ask you if you have used other flours like spelt when making your sourdough bread? If so do you go half white and half spelt? Your videos are so helpful!
Haven’t used spelt, but someone I instructed used spelt. I’ll ask him if he has used it since I showed him my method. If you use half spelt, I’d add 10 extra grams of water. (Due to higher protein) ☺️👍🏻 If you try, do let me know how it goes. I will do a rye video soon
@@SarahLouReviews another question I have regarding the sourdough starter is when you start at 8 in the morning to make your bread how long has the starter been sitting ?
@@denafry6066 Hi! My starter if very strong and just about triples in 4-6 hours. Either way, ensure it has at least doubled and passes the float test. Even if yours is slower, just make sure when making your dough that you wait until it has doubled and is jiggly when you go to shape. However long it takes
Hello. Nice fluffyness of your bread but sorry, this it's not a "batard". A batard (bastard in english🙂) is the illegitimate child of a baguette and a normal bread. Shorter and thicker than a baguette, but longer and thinner than a bread. Of course the real good words to search for images are "boulangerie + batard"🙂 Have a nice day
Yep, doesn’t exactly keep the shape of my 8 inch batard shaped banneton once it hits the oven, but we can blame physics for the crazy rise. Perhaps I’ll pick up a longer batard banneton one day.
I wanted to contact you by email but it is not present on your channel. Your banneton is ok. You don't really need it. You can see here: ruclips.net/video/CTXelpyzAzo/видео.html three methods to shape your dough to make a batard (a baguette from 11:20) It's French, but the images are self-explanatory. Good luck with your channel, even if you are surprised by its success. It's normal, your videos are simple and very clear. 🙂🙂🙂One last tip: smile when you talk to us, it makes your problems go away.🙂🙂🙂
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
Hello from Japan, I enjoy your videos and I hope that you will continue to post videos in the future. Thank you
Thank you from Canada! I will do that ☺️
That looks beautiful! Thank you 🙏🏻 ❤
Beautiful 💪👍
If mine hasn't been in the fridge for very long I sometimes put it in the freezer for 30 mins before baking. It gives me a little more time to score and can help if the dough isn't as strong as I'd like. I think I need to change my flour brand to one with a higher protein content.
I must say that I like the tea towel trick. I'll be doing that on my next loaf. Thanks again for another great video.
Thanks Paul! 🙏🏻☺️ and thanks for sharing that freezer tip! Love it. I’m going to do some scoring videos next, so I’ll use that.
@@SarahLouReviews Sounds good to me! I'm going to try and make a stencil of my company logo and flour the top of my next loaf. There's a fun baking competition so I'm going to suck up! 😂
@@Rexyspride haha that’s awesome 👏🏻 👏🏻 wish you could share pics on here. Drives me nuts that I can’t see. Good luck!
@@SarahLouReviews Thanks Sarah. I work from home so it's only in photo form at work. Not sure I'd be able to make sourdough if I didn't work from home. It takes ages!
Thanks to the freezer tip, my dough sometimes after awhile at room temperature is losing strength and starting to melt, just frustrated. Going to try for the next time
I really want to make healthy and good bread 🍞
Been wanting to ask you if you have used other flours like spelt when making your sourdough bread? If so do you go half white and half spelt? Your videos are so helpful!
Haven’t used spelt, but someone I instructed used spelt. I’ll ask him if he has used it since I showed him my method. If you use half spelt, I’d add 10 extra grams of water. (Due to higher protein) ☺️👍🏻
If you try, do let me know how it goes. I will do a rye video soon
@@SarahLouReviews I will update. It seems right now I'm having a problem keeping my starter strong.
@@SarahLouReviews another question I have regarding the sourdough starter is when you start at 8 in the morning to make your bread how long has the starter been sitting ?
@@denafry6066
Hi! My starter if very strong and just about triples in 4-6 hours. Either way, ensure it has at least doubled and passes the float test. Even if yours is slower, just make sure when making your dough that you wait until it has doubled and is jiggly when you go to shape. However long it takes
Hi Sarah, is the second bake uncovered?
Yes
🔥🥰 recipe please
ruclips.net/video/fMaFpO_CRiM/видео.html
👍👍👍🙏😘🇺🇦
I can’t find the link
Hi! What link are you looking for?
This one? ruclips.net/p/PLcI902S2Vpde3N09jHFhSFxX44Yk2xZ-Q&si=S0Xk1ytrQr2w3n1K
Hello. Nice fluffyness of your bread but sorry, this it's not a "batard".
A batard (bastard in english🙂) is the illegitimate child of a baguette and a normal bread.
Shorter and thicker than a baguette, but longer and thinner than a bread.
Of course the real good words to search for images are "boulangerie + batard"🙂
Have a nice day
Yep, doesn’t exactly keep the shape of my 8 inch batard shaped banneton once it hits the oven, but we can blame physics for the crazy rise. Perhaps I’ll pick up a longer batard banneton one day.
I wanted to contact you by email but it is not present on your channel.
Your banneton is ok. You don't really need it.
You can see here: ruclips.net/video/CTXelpyzAzo/видео.html three methods to shape your dough to make a batard (a baguette from 11:20)
It's French, but the images are self-explanatory.
Good luck with your channel, even if you are surprised by its success. It's normal, your videos are simple and very clear.
🙂🙂🙂One last tip: smile when you talk to us, it makes your problems go away.🙂🙂🙂
@@DraxTube
Thanks 😊 good advice. I will do that. 👍🏻 thanks again for the feedback