140: How to Calculate SOURDOUGH Hydration - Bake with Jack
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- Опубликовано: 11 июл 2024
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Other videos on the subject:
43: What is a Bakers Percentage? • 43: What is a Bakers P...
54: What's the perfect hydration rate? • 54: What's the perfect...
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ALL HAIL BAKER JACK for He was kneaded by His Jack-O-Bytes and has risen to bring forth His Bakery Wisdom 🤪
Brilliantly simple explanation that provides a tool for getting a handle on hydration. All Hail Jack! All Hail The Pencil!
Welcome back, Jack!
So glad your back. Just found your channel as you made your tip #139. Happy that you found success in your merch and TV appearances but the only bit of BWJ that I can enjoy down under is your RUclips vids. You sourdough for beginners recipe was the only one I found that didn’t make me want to give up before I started. Slowly improving, writing everything down, getting more adventurous each bake. This weekend will be my 20th sourdough bake thanks to you as we enter our second lockdown in Melbourne. Keep the videos coming. They are fantastic
Welcome back Jack! That looks like more than a 'play' plaque. That looks like a youtube award? If so, well deserved and thanks for today's tip; it's just the one I needed this week with my NEW digital scale!
Jack you make complicated, intimidating bread baking understandable and doable. And you’re fun to watch too!
So good to hear you again. Makes me feel more normal.
Welcome back Jack!! Good to see you well and healthy. Hope all is well at home.
Wonderful to see you again Jack! You have been missed! Congrats on the RUclips award! I think you should receive some kind of humanitarian award as well. You TEACH people skills they can carry with them their entire life. The whole teach a man to fish thing and you are wonderful at it. I'll always be grateful. Much love to you and yours!
Thanks Susan 🤗
Great to have you back Jack. Your go-to sourdough recipe is now mine as well - it produces FANTASTIC bread. And your technique videos are magic as well. Many many thanks & congratulations on the YT award!
Great to have you back!
Great to see another video, Jack! Thank you for this KISS explanation of sourdough bread hydration!
SO very happy to have you back, Jack! You’ve made my day!
You always cheer me up, Jack!!!! Glad to see you again!!!
Yay!!! I was really pleased to see you pop up in my alerts. I hope you are going well. Thanks for the easy to follow hints. Keep well. Welcome back.
Welcome back Jack! Thanks to you I had improved my baking skills during a lockdown. Just made a 77.5% hydrated wholemeal sourdough and i loved it!
Yay! So nice to have you back. 🌟
Just love the realness of jack's every video. Welcome back!
Thank you!! 🤗
Welcome back Jack! This is a perfect way to return for Me... A very helpful video indeed. Thank you tons xoxo
Yaaaaaaaaay!!!!! You made my day Jack!!!!!! So grateful to hear your voice again. Thank you for your fabulous video, ever-awesome tips and teaching. Xo. And huge congratulations on your award!
I totally had an aha moment because of this video! Thank you for your wonderful explanations that make bread making so approachable.
My pleasure 🤗
So happy to see you back with your fantastic bread making tips!!! 👏♥️
Very nice to have you back Jack. It’s a happy 2020 again :)
Welcome back Jack!! Love your videos!
Yay! Jack is back. Congratulations on your award and your ever-growing number of subscribers. Your videos are so much fun--your kids must love being homeschooled by you! I ordered a couple of bowl scrapers and a grignette from the Bake with Jack Shop. They are excellent quality. What a difference between Jack's scrapers and the one I've been using. My hands don't cramp up when using my Jack scraper as they did with the other one. I'm a happy baker now.
Nice one, thank you 🤗🤗🤗
Good to see you doing your thing again!
It's good to see you again Jack, I'm just about to try my fruited breakfast bread from your tv recipes last week! Hope you and yours and are all well and happy! 😀
thanks for the vidz and welcome back Jack! you are looking fresher and better! love the youtube plaque and the sign made for you! smashing!!! keep the vidz coming! keep safe & healthy!! think i'm gonna bake my breads tomorrow!! wooohooo!!!
Good to see you back Jack.
I just love to hear you talk. You are so sweet. Thank you
Congratulations @bakewithjack ! Thank you for helping us make amazing bread!!
Thanks Richard 🤗🤗🤗
Welcome back ... gently! 😊 This video was *so* helpful. I recently came across one of your sourdough videos and after watching it, viewed them all. Your "scrapings" method is ingenious! However, in those videos, you have talked about hydration and I had no idea what you were talking about except that I knew that it had something to do with water. This video "made the light come on"! This was a great start to the reappearance of "Baking with Jack" so, thanks! 😊
excellent and thank you for coming back to us!
You are the best! Happy you’re back!!!
Great to see you back and congratulations, like the plaque, looks good on your wall.
Thanks Tricia!
Such a great break-down Jack!
Short and sweet. Glad to see another practical tip! I don’t always measure the flour and water for my starter but I get a better result when I do :)
Congratulations on the RUclips 100K subscribers award! That's a great achievement to be proud of! You deserve it!
Thank you!!
As always straightforward and super helpful. Thanks AGAIN Mr. Jack 😀😍🥳
Brilliant simple explanation thank you
Welcome back brother and once again bless you for the knowledge you've shared with us.
YESSSSS I BADLY NEEDED THIS! Thank you.
OMGosh, the Jack is BACK!! Woot woot!!
I have been trying to make bread for many years but I only really have been working on its technical aspects for the last 5 months especially in poolish for my sourdough (my poolish Is 5 years old and very good) and Pizza making. just these last three weeks have I topped it all off by learning all about Bakers Percentage from how much flour in a given ball of dough to its hydration percentage to just now calculating the poolish or starter be calculated CORRECTLY in this (My Topping off learning curve ) Video of yours. THANK YOU SO MUCH. I am glad I have subscribed and activated the bell.
A great start to the day seeing your smiley face. Welcome back Jack. Looking forward to more of your words of bread making wisdom. X
🤗🤗🤗
Welcome back to us Jack!! And congratulations to more than 100k subscribers, you certainly deserve it and more!!!
Thanks Frances!
Welcome back Jack! Love the #bakewithjack wooden plaque and the prestigious RUclips award. Looks good on the wall, pride of place 👍 for me the highlight is the return of the chalkboard 👍😋 love it 😍
Welcome back Jack. Happy to see a new video. 🤠
Very nice to see you again, still love your sense of humour 🤣
Good job jack! Welcome back
Congratulations on your You Tube award Young Man. We are so lucky to have you on You Tube to teach us all the secrets about making delicious Sourdough bread. Keep up the good work. Love your videos.
Thanks Joan 🤗
So nice to see you again Just for a bit of time we can feel "normal" ! Congratulations on the RUclips 100K subscribers award! You deserve it ! You are a wonderful teacher and we have all missed you (:
Thank you 🤗🤗🤗
I just discovered your channel and it's amazing. Thank you so much for your work, I really mean it. You are a great baker.
Welcome back! Been waiting for your videos. Congratulations on the silver button.
so amazing to see you again! S2
*sigh* I am grinning like an idiot because of this video, but I don't care. I really enjoyed it.
Nice to see you again Jack 👍
Jack. I just couldn't "get it" till I watched THIS video!!! And a light bulb went ON. Thank you so much!!! Most appreciative!!!
Welcome back.....very helpful.....you made the hydration thing so easy!!!
Cheers!!
Thanks Carla 🤗
Welcome back Jack!!!
Thanks to having you back. Greatly missed.
OMG you're back yippee! Greetings from Tasmania Australia keep safe and well all of you 😷😷🇦🇺🇦🇺
EEEEEE!!! 100k SUBSCRIBER PLAQUE!!!! 🌟🌟 🌟🌟 🌟
So happy for you, you totally deserve it for all the help you've given others.
Thank youuuu! 🥳
LOL THE RUclips PLAQUE 🤣
😜
Wow! Welcome back, man! It is really nice to see you again! Take care and be back here soon!
Just made my 1st sourdough bread yesterday jack, thanks to the hints you give out it was a great success! Not an award winner by any means but a triumph for me personally.
YESSSSS Billy! 👊🏻🔥
Hi Jack,
It’s lovely to see you back on video!
I have a suggestion for these trying times. Please consider making some longer teaching videos, maybe the length of #130, and charging some reasonable amount per each viewer. This in no way would be making an undue profit from the COVID epidemic. We all understand that you have a family to provide for. Wishing you the best from NC, US.
Carol
SO HELPFUL, thanks!!!
Great! Jack is back!!!!
Hi Jack! I'm from Brazil and found your channel... I just want to tell you that: What a superb didatics! You are the only guy who put the skin in the game... I just love your channel... Hope improve my skills and make beaultiful breads like yours... Abraços...
Man I am learning alot from you during this quarantine rather than 1year+ on my school. Keep it up! U deserved more subs!
very informative - thanks
Perfect explanation...as always....and entertaining too...as always. THANK YOU!! :)
Oh, _CONGRATULATIONS_ !!!!
Yes! Jack’s back! 👍 great to see you.
Congratulations on the YT award, and TV appearances.
This is timely for me - made one earlier this week and remembered to count the water in the starter, but totally forgot with the flour so had 1100g (making 2 loaves).
I realised just after I put it in the fridge for the overnight fermentation! Idiot.
Tastes ok though.. 👌
That fruited breakfast bread is delicious Jack! I don't have any small bread tins so I did two loaves on baking sheets shaped up in your ' capitol A' fashion, that's brilliant to the dough. I also used mixed fruit in place of candied peel, it was fine. We all loved it anyway, thank you, I might try the oat and prune one next. 😋
Finally someone who can explain hydration for sourdough correct. Thx
You've talked about this before. I've done this since ever. That's a long time without videos just for this.
Magic tricks tho Gabriel 🎩
My husband called you “ The Bad Boy of Baking”. Love it! Hahah
🤣
Jack's BACK ... happy days. Welcome back.
Thank you!!
Welcome back, Jack.
Thank you. Very simple but Have to watch over and over again to understand.
Simple way to think about it.
What's the proportion of each ingredient in comparison to how much flour.
100 K subscribers. Congratulations!!!
Thanks Cris!
Thank you for your as usual brilliantly concise and clear presentation. Am afraid I am a sad person using a spreadsheet with a formula on it that lets me adjust the loaf size and hydration I want as well as allowing for the water that comes along with any additives such as olives (+-85% water by weight, even after squeezing). GREAT to see you on the go again, thank you.
Welcome back 🙏.
We missed you Jack, welcome back!
I missed me too 🤗 thank you!
This simple and easy, as a mathematician I approve it :D
I also keep using your method of making sourdough starter but I fail every time, tomorrow is going to around 37C in London so started my starter today, let's see how it goes. Thanks for all the tips
Welcome back!
Love you!!!
Wow super amazing this video, I love it ,stay safe, God bless
Hahaha, I LOVE the chalkboard ♡
Magic!
Jack, Jack, Jack, Jack, Jack. I keep seeing 2lb loaf tins everywhere and they all look fine to make a cake in but not a full loaf of bread and they are all rounded corners. On the occasion I find the right-angled tins they are out of stock. Couldn't you see a way to supplying a loaf tin or range of tins ? (Of course right now you might struggle to get a supply)
I made my own tin out of surplus flattened aluminium foil trays and I am baking Hovis Granary loafs in it.
The recipe on their own packet wasn't producing the best loaf, I give it a second knead and shape for much better results. Alas, now my tray is starting to fall apart.
I couldn't have done any of this without you Jack, thank you. You have given me the confidence have to branch out quite a bit into teacakes, pizzas and even plaited cinnamon rolls.
I know right!? I’m working on it Chris 👌🏻
@@Bakewithjack Good man.
Haaa! Now my day is made! Nothing like a bit of Jack's wisdom to begin a day of bread making! Keep strong young man.
I always wondered about the flour and water in the starter.
love u Jack
Hi Jack....good to have you back to the bread tips.... many thanks for the shout out, so surprised to see it on your shelf let alone a personal thanks on your channel...
I do have a question for you about crust, maybe you've already covered this. What are the principles for crust and what can we do as home bakers to change the result, crustier or softer, lighter or darker, thick or thin etc. I can create great crust on both my yeasted and sourdough loaves but sometimes i'd like a different result......Cheers Gary
Welcome back Jack.. I see the kids lent you their blackboard! 😂😂
😂 don’t tell them, they went out 😬
How eggs and milk influence the hydration? Love your channel, thanks for all the tips ❤️
Congratulations on your RUclips plaque!!!! I had also calculated 68% ... oops! I have my starter ready and Ím about to prepare your sourdough bread for the second time! Jack, could I please ask you to teach us how to make a wholewheat sourdough bread!!! 🙏