I’ve been using RUclips since it came out. This is the first time I subscribe and activate the bell without the RUclipsr actually askin for it. This content should never vanish and be kept available forever. Thank you
What a great video and method! Stayed up late watching in bed with headphones on….when you started zipping back-and-forth cleaning the floor. I was laughing so hard I almost woke my husband up. 😂
Bread dough is in banneton in fridge. Started making this Friday night but when I went to get my starter, it was not risen enough so I had to go through the whole strengthening your starter series over the weekend so here we are Monday still with no bread. My loyal, but long-suffering hubby did not buy any bread last weekend because I was making sourdough, (but he didn’t realize how long of an ordeal it would be) so we had our toast this morning was not nice sourdough but some slightly frost burned hotdog buns he dug out if the freezer. Fingers crossed for this loaf.
Thank you so much. I really appreciate the feedback. I put a lot of effort into these videos. For the comedy version of this video, you might like this one. ruclips.net/video/M8SiQJzFrrw/видео.html
This is a comment for the whole channel - thank you for this treasure trove resource. This really is at the top for learning how to make sourdough bread.
Tom you are an absolute star! Thank you for your generosity in experimenting, sharing, and explaining. Not only have you made me a better baker you’ve made me more consistent and I’ve gained a deeper understanding of the why’s!
Haha. Yes exactly! If you like my humor, check out this one (with my real brother). NEW!: The Sourdough Brothers: Sourdough for Busy People ruclips.net/video/M8SiQJzFrrw/видео.html
I have’s watched the videos yet, was just happy to see you back, was really missing you. I so much enjoy your humor and your activity at the Institute. Having my own institute still running but can always use some inspiration by experts.
The family business!❤. Smiles aside, this is a terrific video. As someone who works long hours and a very erratic work schedule this is just what I needed! Thanks for all your behind the scenes time and work to bring this to us!
I’m only halfway through the video and had to stop and follow you. I love your dry humor and play-by-play version of sourdough. I’ve learned so much! Now off to finish the video. This is definitely going to be my work week version of sourdough. No more waiting for the weekends. Thank you!
Glad to see you back, Tom! I've spent the last year and a half perfecting my lazy-a$$ technique (more inattentive-a$$, but who's counting) and am very interested to see what you've come up with vs what I've come up with! Right now I only buy burger and hotdog buns, and naan bread, other than that most of the bread we eat now is my soudrough, and it's pretty consistent, even when I forget the bowl out overnight... I feed my starters the day before (I have two, I race them against each other and whichever poofs up fastest gets to be the bread, the other gets to be a pancake or pizza dough), put everything in a lidded mixing bowl, prelininary mix, I have a digital timer permanently set to 30 min, do stretch and folds all evening while I'm not committed to anything else time-critical, do stretch and folds every half hour till the first stretch feels like the previous last stretch, then depending on time I either leave it on the counter for an hour or two or throw it in the fridge, then cut the blob in two, form loaves, into the loaf pans lined with cotton cloths and back in the fridge till I'm ready to bake them. Things I've noticed are: -autolyse doesn't make an appreciable difference and if I don't mix everything all together at once I'm likely to forget the salt altogether -working in round numbers works best for me: 800g water, 200g starter, 500g each all purpose and Atta almost whole-wheat flour, 20g salt, I add it all into one bowl on my scale in that order, mix by hand, no utensils to clean -the stretch and folds don't matter once all the stuff is actually mixed, the gluten will develop without help -slightly overfermented dough can be much improved by preshaping, and if once doesn't do it, do it again in 15 min and then allowing only a rest, not more fermentation, before baking -give any formed loaf at least 30 minutes to relax before baking or things get a bit weird -the refrigerator is the great equalizer when you can't remember to set a timer for bulk fermentation -one 100g flour + 100g water dose of starter plus one egg, some vanilla, some blueberries and 1/4 tsp baking soda makes frigging AWESOME pancakes -if I DO overferment, I cut blobs off, dip them in cornmeal, cook on stovetop (dry cast iron pan) and make English Muffins. -If the starter's been in the fridge a little long or I forgot to start it the night before, using warm water gets it going a lot quicker than my usual cold tapwater does, and then if the starter's not fully developed by the time I need to use it, starting the loaf wtih warm water helps it get to where I expect it to be. -I make two loaves at a time and if I leave the cover on the second loaf for the full cooking time so it doesn't brown up as much, once it's cooled I can bag it and put it in the fridge, and then brown it for 15 min at 425F and it tastes like the first loaf did, up to a week and a half later.
Thanks! Those are great tips! I've also noticed, once I slowed things down the whole process seems less frantic and more manageable. And, at low dough temperatures, it is really diffiicult to badly overproof a loaf. And, as you say, the refrigerator is your friend.
@@thesourdoughjourney Still working through the whole video (yay, work interruptions), I don't count the two or three hours between stretch and folds as time in the kitchen, I just need to be in the house where I can hear the timer (or put it in my pocket if I go down to the workshop), march to kitchen, wash hands, stretch and fold, wash hands again, total time is usually under two minutes... So I really don't spend that long in the kitchen with my method either. I'm just a slave to a 30 minute timer, if I want to be. Skipping a stretch and fold in the middle or going 20 minutes or 40 minutes doesn't seem to matter much either. And I don't find any of them come out excessively tart no matter low long I leave things in the fridge either... the one time I goet a really tart loaf was when I added a whole lot of overfermented starter discards, that was a fun loaf!
Yay! Perfect timing! I'm getting ready to make sourdough tonight for the first time in 7 months. It's a rainy day in California, I'm on vacation, and then your video popped up! Thanks so much!
@@debbiemoore6358 Central Valley. We've had some fog and a bit of rain in the last couple of weeks, and it's the perfect weather for baking. I didn't start my bread tonight, but I did make oatmeal walnut cookies, and for dinner I made pizza. Happy baking!
I missed my sourdough calling during the pandemic. I got interested lately, made almost all the possible mistakes with my starter, nearly gave up forever, found your channel, fixed my starter (it's looking gorgeous and I finally understand what was wrong with it). I'm now about to make my first bread. Thank you so much!
Thanks so much Tom. 🎉 I am a student of the institute & your guidance has helped me immensely. I was living in an Asian country during Covid & with your tuition I was able to enjoy making good bread for myself & friends when it wasn’t available elsewhere. Especially your bulk fermentation videos which has been the most difficult part for me to understand. I think my favourite video is the one where you taught your brother to make a loaf, much to his chagrin.😂 Thanks for sharing your very helpful charts & tables especially the awesome bulk-o-matic information. Really appreciate the work you do. 😊
This is single handedly the greatest sourdough video ever made. There is literally 1000’s of loaves and trial and error that’s culminated in this one video. Simply fantastic and free 🤯. Thank you, Tom.
You crack me up, Tom. You’re the best! You inspired me to give sourdough bread a go…. I don’t even eat bread ! Just here for the science . 😎 *im a fellow Buckeye 🤟🏼
Great video! 52 year old pipe fitting hillbilly sourdough guy here getting ready to attempt a first loaf soon. Started my own starter on December 20th and I'm having consistent doubling/tripling rise in the starter now. Luckily, I used King Arthur from the beginning even before finding your channel. I've been binging on your channel from the start and this video was perfect timing so thank you!! I'll be trying this method from the get go! 👍
Also, as a plumber/pipefitter, I always highly recommend running "hot as you've got" water for 1 - 2 minutes after draining dishwater. Lots of people runs no water at all after draining dishwater and does not realize just how fast soap/debris can build up inside the pipes. This is even more important for all the dough makers. Running enough hot water to rinse your pipes out can save you $$$ on repair bills!!
OMG, I love how you geeked out with the companion downloads and charts! This is going to change my bread making world. Your wit is so enjoyable and I sincerely appreciate the effort you put into your videos and your open willingness to share. Thank you. I am sure your institute will be accredited very soon. You get my vote for most informative sourdough video. Now, it's going to be my turn to make this work as I am milling my own grains and I am sure adaptions will need to be made. I will start with your recipe as you suggested...
Geekdom rules! 🙂 Your home-milled grains will ferment much faster than what’s shown in the tables. Keep the temp on the cooler side for best results. Please report back on your results.
Tom, I love this channel. My former Sourdough experience began in the late 1980s. My starter recipe was from "Joy of Cooking, Bombauer and Becker, 1970". I Was successful in making various loaf and roll recipes in the book. Covid19 brought back the desire to explore bread making at home. Flour was in short supply and yeast was unavailable. I came across a channel on RUclips describing "Artisan Sourdough Bread Baking", that got me started. Using the how-to information/descriptions I was able to bake a few loaves. But I wanted more education. Your channel is giving me that!! Thank you for all your hard work and sharing techniques in your videos.
Thank you! I'll have a lot of new content coming out in the next few months. I spent much of last year doing experiments and research and I have a lot to report out on!
You have lowered my anxiety/ increased my confidence. I've had a starter ready for a few weeks but so far have only baked with the discard and hadn't actually attempted my first loaf of bread! Going to try it this week! Thanks so much for the most detailed/ complete guide out there!
Omg! This hard work that you have done is truly amazing!! I can’t wait to try out your “scientific” approach to sourdough! Immensely thankful for your effort and generosity in sharing your knowledge Tom!
As with all your videos that I’ve watched so far, I absolutely love this! I watch with pen and paper close by to take notes and write down any questions that I want to ask you. By the time I’ve finished watching the video, you have answered every single question! You really are amazing. Thank you! I’m currently trying this recipe and method out, can’t wait to see how it turns out. I should really stop watching now though, it’s 11.20pm here (Australia) 😂
Thanks. Some people struggle with sticky dough. You can try cutting the water by 5% at first and see how that works. I use a “thirsty” flour that can handle high hydration.
@@thesourdoughjourney thank you. So far, it’s going well. It’s currently still in bulk raise. My house got down to 15°c last night, so my make shift proofing box dropped to 20.2°c. I’m in no hurry.
@@thesourdoughjourney it’s now been 16 hours and I haven’t hit the 50% rise yet. Dough still at 22.9°c, think I need to watch the, “Starter” video again 🤦🏼♀️😂
Tom, the quality of your content is so impressive. I put a small amount of dough (30-50 ml) in a measuring cup with graduations. It stays in the container with the main dough during bulk fermentation and serves as a gauge for measuring its total rise.
Thanks! That is also a good way to measure the percent rise, but unless the temperature of your sample is exactly the same as your dough temperature thought bulk fermentation, it can produce a different result. Especially over long fermentation periods, it is very difficult to keep the temperature of the sample and the main dough exactly the same. But if that method is working for you, keep doing it. As long as you are following a consistent method that works for your environment, that is the key.
Thanks a lot for your thoughtful advice. I try to remedy the problem by putting the cup on top of the batch of dough. Btw, I just used your fermentation time table and it was spot on! I‘m looking forward to baking my first PPSfBP loaf tomorrow.
I haven’t made bread in a year or more and want to get back into it so I came to your channel because I know you’d have a scholarly tutorial on how to do it. I need to knock the rust off.
Thanks for the amazing content, Tom! Would be great to see a no-knead recipe from you as well. Also looking forward to a review of that VEVOR thing (it's an incubator for those interested in finding the product).
Thank you for the feedback. Tartine is still my go-to recipe for no-knead. I think the incubator is going to be a breakthrough. Especially in the summer.
You are the best teacher for sourdough baking in my opion, and the scientific background explanation is VERY usefull, as are all the numbers and calculations and examples. Thank you so much!
I had always struggled to find a method to get me fresh bread on a Saturday morning as I work full time so can’t be messing with dough during weekdays. This will be perfect. Prep Thursday night, shape Friday morning, bake Saturday morning. Thank you so much for sharing!
Love this video! Thank you for the movie references and comedic bits along with the excellent instruction. My mother raised me with the "a place for everything" philosophy, too. If only she had passed it on to my mother-in-law...
Tom you are amazing. When I started this and learned about all the variables, I looked to see where this information was. And I couldn’t find it! But you published it, in supreme detail! Thank you soooo much!
Wow! 🤯 what an amazing truly geeky video you’ve produced and I sat here and watched the entire thing, nonstop. Guess that makes me a geek!! Thank you so much for all of your hard work. I can’t believe how thorough this is. I’m left with virtually no questions, but just anxious to go print off all of those tables. I am not overly busy, but still can’t wait to try out this method. I feel like you’ve thought of everything!
This is hilarious! 36 hours to make a loaf of bread! Keeping in mind, old men living with a donkey in the wilderness established the sour dough industry, I appreciate your functional approach.
Tom, I saw your coffee cup. It's obvious why NASA hired you. I'm just happy they give you enough spare time to help out us wannabe sourdough bakers. Thank you, Big-Time!
Thank you, but I don’t work for NASA. It is my dream job, but I bought the mug at the NASA gift shop. Maybe I picked the wrong profession but am redeeming myself now.
Thanks Tom! LOVE this channel, as others have said already, this is THE BEST place to learn about sourdough in as minute a fashion as one could wish. Cheers!
I’ve taken various ideas from different recipes and have my favorite. Your new recipe looks great. Especially love your humor! My husband does not clean up like you for sure! I make 2 loaves a week.
Thank you SOOO much for helping me (and others) - with this video! I finally understand what is working and what is not. My first spectacular loaf after this - is incredibly more perfect than my short sourdough career would explain.
@@thesourdoughjourney - My biggest changes were the slap and fold effort - and the pan in the oven to end the less artistic bottom of my loaf. Overall, there were many things, but those two were game changers.
You are so generous in sharing whatever knowledge, experiences and experiments pn sourdough making to us. Thank you very much for your kindness. Best wishes with deep respect 🙏😍
I’m always happy when I see a notification of a new video from you (even if it finds days for me to find time to watch :)) - I stopped baking much a year ago because my spouse wanted to eat fewer carbs. I made one loaf at thanksgiving time to use for stuffing, which was so fun - but the time it took… (I managed to spread out the tasks between meetings while working from home - it was stressful). Long story short - this simplification, with low effort and high reward, might be what I need to get back into the game!
Still love your channel. I just finished my first batch of the year the other day! My starter is now a year old and I have been keeping it in the Fridge and feeding it weekly. Compared to when I first started my loafs have improved so much. I'm looking forward to trying the new techniques you outline in this video.. Cheers to you and a Happy New Year..
Hi Tom I have been on my journey for 21/2 years . I am finding your videos at the perfect place . As I understand it so much more . It makes perfect sense. It does help that I am a science person . My question is in regards to flour type . As beautiful as tartine country loaf is , I never make that . I prefer more whole grain percentages in my breads . It would be priceless for me to have a guide with how more whole grain affect BF and what my target rise should be! I really love the details in your videos . Thank you! Thank you! Thank you
Thank you for all the work you do. I now use these tools on my Chinese sourdough. The recipes were never clear as it only state ferment overnight at room temp😂😂😂😂😂 but never mention what temp that is precisely. It’s like learning how to bake from my 90+yrs old grandma. With these tools, i can adjust it to my Chinese sourdough as we steam instead of bake and before final proof we always adjust the acidity w/ alkaline solution. This part always throw me for a loop. I could never figure out how to incorporate my alkaline solution not to stain my dough. Anyway, thank you just the same as sourdough baking in any culture is about the long fermentation & harnessing wild yeast and lactobacillus.
I'm new at sourdough and jumping about from book to book, video to video trying to learn and getting pretty inconsistent results. Despite this, they've all tasted good so I'm still going and intrigued by it. Just found you, like your scientific approach, clear demonstration and humour so think I'll read more and try your method with British flour. Then I'll let you know how i get on. Thank you for all your work. It's much appreciated.
@@thesourdoughjourney it worked great 👍🏼 Lots of flavour and great crumb. Thanks for all of resources you put together. The timing of the rise for the temp of my kitchen was spot on.
Glad you enjoyed it. Check out this version with my real brother. NEW!: The Sourdough Brothers: Sourdough for Busy People ruclips.net/video/M8SiQJzFrrw/видео.html
Truly brilliant work. Just outstanding. Your efforts to educate us and make our sourdough dough journey so much easier are remarkable and then some. Thank you
I live in the desert Southwest of Utah so temps here are extreme from one day to the next and one month to the next - making it near impossible to find a sweet spot for my sourdough baking. I am ecstatic to find you (with the help of your twin and your 2 lab assistants 😂) so I can finally be consistent with my bakes! YAY YOU for doing all the leg work for us. Sending much gratitude for your expertise and keeping it witty and entertaining along the way! You've gained another stalker, um I mean, Follower. 🍞
I will be following through this fabulous tutorial for some time. Thank you for the fermentation table instruction so I don't end up with mediocre (or worse) loaves as I become an "expert" SD baker!
Somehow I missed the notification on this one. Glad I saw your link on Sourdough Geeks. You and your brother are a good team. A couple of good giggles. Looks like you had fun making this one.
Very much enjoyed this video. Feel like i learned some new things. I just started something similar to this. It requires stretch and folds every 15 minutes so i am constantly jumping up and down in the evening when im too tired. So will be trying this method tonight. Also really like the suggestion to put a sheet pan in the oven. My bread always has a very dark bottom that is difficult to cut. Also,enjoyed your brothers commentary. Fun stuff.
Lol...This was wonderful! This was funny, informative and educational all while telling a story. Most importantly it was apolitical, which is rare in this modern era of media. As a science and math nerd engineer who spent way too many years in a university setting I really appreciate how you, in a home kitchen, scienced the hell out of making sourdough. One of the funniest moments was the presentation of the two coffee mugs, NASA and Disneyland.. rofl 😂. You guys are definitely two sides of a coin. Thank you so much for sharing this with everyone.
Tom, I love all your videos esp. this one. It made my life lot easier. Thank you so much for all your thorough explanations and research. You do not leave any questions unanswered. Also you are soooo funny👍
Your videos are really inspiring even though it’s a bit difficult for me to compare Italian flours with Americans. Thank to you I’ve started again to be obsessed by bread after a gave up period because of the acid taste my starter gave to bread. I’m trying to understand why it was happening and giving sourdough another chance so I cannot thank you enough. You’re really truly brilliant
Thank you! This is so helpful and also funny - love your dry sense of humor throughout. :) I found Elaine B recently and am all for her and your shift to simplifying the whole process for us out here who can go forward thanks to your experimenting and explaining. I never thought I'd be SO attentive through this long video, but it's so well done and truly helpful.
One question (feels greedy you've given us so much!!!) - do you have the "putting it together" sheet you showed at the end (on the horizontal page)? I'm sure I can quickly make one.... I'm excited to try some of this and SO grateful to you!!
@@dianapagnucco8161 here is the worksheet I used in the video. I'll include this in the next release of the guide. thesourdoughjourney.com/wp-content/uploads/2023/01/PPSD-Tracking-Log.pdf
Tom, All the work you have done is amazing, tons of research and experiments that hardly a home baker can do. I refuse to bake with bread flour, I do not want to eat more gluten. I bake with King Arthur AP and after many months of baking I cannot tell if I am over or under proofing my dough. Have you ever made bread with the King Arthur AP flour?
Yes. Reduce the hydration to 68-70% and it will make excellent sourdough. The crumb will be more closed and the loaves may not be as tall, but otherwise wonderful bread.
IN-CRED -I- BLE! I feel like I've just taken a Graduate class in sourdough taught by a sourdough Dr!! You've given us an incredible amount of tools and information to be successful. I cant even imagine the amount of work this was to test and put together in such an organized concise way to make such great tools for us to use. Thank you most kindly sir. Big respect!
@@thesourdoughjourney I'm always interested in people's career paths. Do you mind me asking what you do/did as a career? I see you as teaching doctoral candidates in some scientific subject!!! How far off am I?
You’ve just proven that I chose the wrong career. I recently retired from 30 years in business consulting and finance. Nothing like what I’m doing here.
Wow, Tom! You really hit all the options in exploring the real life challenges we face at home with less-than-optimal environments and resources. Really liking the incubator product. Was considering stealing my kid’s dorm fridge to build my own. ;-)
OH, TOM….you are even more amazing than you were about 6-8 months ago when I was at my wits end and found your channel. I have gone through all your videos, and continue to learn from you. Ive been making SD bread for about 8 years, but like you say over, and over, “but is it consistent”? No No No… Just last week I bought Chad’s book, and have read his amazing story, and I think I have finally achieved that “consistent” loaf. I have bought several TB books for friends and family. In fact, as I was reading his story, I was very pleasantly surprised to find out his bakery is only about 75 miles east of me. A group of us are going to take a field trip to SF, with our books, enjoy his great bread, and hopefully get an autograph. As for you, my friend, I had a dear friend (my maid of honor) from Akron. So knowing you’re from Ohio, makes my heart sing. Good work,and I hope SOMEONE is paying you well for your time and trouble. I love your dry sense of humor. You’re a treasure and entertainer
I never had any luck with parchment paper, my Sourdough was either too heavy, or the paper was weak and cheap and even if I doubled the paper.Also working with a hot Dutch oven at 500 Degrees and my paper breaking was pretty scary. Now, they have Silicone Baking Mat for Dutch Oven Bread Baking Long Handles Sling and it works great and only $5 and they come in all sizes of Dutch ovens.Again Tom another great RUclips video,I’m starting to watch them all. Thank you
Yes, I still do the first round to mix the dough, but you can skip the second and third rounds with similar results. Sometimes I’ll let the dough rest 10 minutes after mixing and just do 10 gentle slap and folds before going into the bulk fermentation vessel.
Loved the video! Looking for the tracking your results worksheet that you showed us at the end of the video… but not able to find it. Simple but useful tool! Thank you!!
I’ve been using RUclips since it came out. This is the first time I subscribe and activate the bell without the RUclipsr actually askin for it. This content should never vanish and be kept available forever. Thank you
Thank you for the feedback. I appreciate it. ❤️
well said!
This is really the BEST Channel for learning Sourdough. Thanks you so much!
Thank you!
I totally agree!
Oscar worthy play by play, love it
Thank you. Here’s another funny version.
What a great video and method! Stayed up late watching in bed with headphones on….when you started zipping back-and-forth cleaning the floor. I was laughing so hard I almost woke my husband up. 😂
Thank you. Here is an updated version (even funnier).
NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
😊
Bread dough is in banneton in fridge. Started making this Friday night but when I went to get my starter, it was not risen enough so I had to go through the whole strengthening your starter series over the weekend so here we are Monday still with no bread.
My loyal, but long-suffering hubby did not buy any bread last weekend because I was making sourdough, (but he didn’t realize how long of an ordeal it would be) so we had our toast this morning was not nice sourdough but some slightly frost burned hotdog buns he dug out if the freezer. Fingers crossed for this loaf.
love your sense of humor in these videos 😂
Thanks! Have you seen this one? NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
Tom this video as well as all of your selfless efforts is truly worthy of a Sourdough Pulitzer award! Really epic work thanks!🙏🙏🙏
Thank you so much. I really appreciate the feedback. I put a lot of effort into these videos.
For the comedy version of this video, you might like this one.
ruclips.net/video/M8SiQJzFrrw/видео.html
Come for the sourdough stay for the entertainment. ❤
If you want entertainment, try this one.
NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
Yes i have subscribed.
This is a comment for the whole channel - thank you for this treasure trove resource. This really is at the top for learning how to make sourdough bread.
Thanks! Also check out my website at thesourdoughjourney.com
Consummate professional! I appreciate your knowledge. And, you keep everything so clean. So nice to see! That loaf is spectacular!! Good job!! ♥️🙏🏼♥️
Thank you!
Tom you are an absolute star! Thank you for your generosity in experimenting, sharing, and explaining. Not only have you made me a better baker you’ve made me more consistent and I’ve gained a deeper understanding of the why’s!
Thank you for the feedback. I appreciate it!
Found your channel a couple of weeks ago and it’s been a lifesaver!!!
Thank you!
From one bread geek to another, this was genius! A masterful use of time and knowledge 👏
Thank you. I appreciate the feedback.
I was going to throw my sour dough away but after watching your videos I was able to revive it. Thanks so much
Thanks. Good luck.
I’m new to this Chanel. The brother hype is so fun. The parchment paper excitement sounded like Mahommes throws to Kelce 💕💕
Haha. Yes exactly! If you like my humor, check out this one (with my real brother).
NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
I loved this: "It's a family business". A dough bag man!
Thank you!
Long time no see! Missed you and your humor.
Thank you. It's good to be back. I've been busy, as you'll see in this video. Many, many experiments to come up with this one.
I have’s watched the videos yet, was just happy to see you back, was really missing you. I so much enjoy your humor and your activity at the Institute. Having my own institute still running but can always use some inspiration by experts.
The family business!❤. Smiles aside, this is a terrific video. As someone who works long hours and a very erratic work schedule this is just what I needed! Thanks for all your behind the scenes time and work to bring this to us!
Thank you! I’ll continue refining this method over the coming months as people test it out. Please let me know how it works for you.
I’m only halfway through the video and had to stop and follow you. I love your dry humor and play-by-play version of sourdough. I’ve learned so much! Now off to finish the video. This is definitely going to be my work week version of sourdough. No more waiting for the weekends. Thank you!
Thank you!
Same
Glad to see you back, Tom! I've spent the last year and a half perfecting my lazy-a$$ technique (more inattentive-a$$, but who's counting) and am very interested to see what you've come up with vs what I've come up with!
Right now I only buy burger and hotdog buns, and naan bread, other than that most of the bread we eat now is my soudrough, and it's pretty consistent, even when I forget the bowl out overnight...
I feed my starters the day before (I have two, I race them against each other and whichever poofs up fastest gets to be the bread, the other gets to be a pancake or pizza dough), put everything in a lidded mixing bowl, prelininary mix, I have a digital timer permanently set to 30 min, do stretch and folds all evening while I'm not committed to anything else time-critical, do stretch and folds every half hour till the first stretch feels like the previous last stretch, then depending on time I either leave it on the counter for an hour or two or throw it in the fridge, then cut the blob in two, form loaves, into the loaf pans lined with cotton cloths and back in the fridge till I'm ready to bake them.
Things I've noticed are:
-autolyse doesn't make an appreciable difference and if I don't mix everything all together at once I'm likely to forget the salt altogether
-working in round numbers works best for me: 800g water, 200g starter, 500g each all purpose and Atta almost whole-wheat flour, 20g salt, I add it all into one bowl on my scale in that order, mix by hand, no utensils to clean
-the stretch and folds don't matter once all the stuff is actually mixed, the gluten will develop without help
-slightly overfermented dough can be much improved by preshaping, and if once doesn't do it, do it again in 15 min and then allowing only a rest, not more fermentation, before baking
-give any formed loaf at least 30 minutes to relax before baking or things get a bit weird
-the refrigerator is the great equalizer when you can't remember to set a timer for bulk fermentation
-one 100g flour + 100g water dose of starter plus one egg, some vanilla, some blueberries and 1/4 tsp baking soda makes frigging AWESOME pancakes
-if I DO overferment, I cut blobs off, dip them in cornmeal, cook on stovetop (dry cast iron pan) and make English Muffins.
-If the starter's been in the fridge a little long or I forgot to start it the night before, using warm water gets it going a lot quicker than my usual cold tapwater does, and then if the starter's not fully developed by the time I need to use it, starting the loaf wtih warm water helps it get to where I expect it to be.
-I make two loaves at a time and if I leave the cover on the second loaf for the full cooking time so it doesn't brown up as much, once it's cooled I can bag it and put it in the fridge, and then brown it for 15 min at 425F and it tastes like the first loaf did, up to a week and a half later.
Thanks! Those are great tips! I've also noticed, once I slowed things down the whole process seems less frantic and more manageable. And, at low dough temperatures, it is really diffiicult to badly overproof a loaf. And, as you say, the refrigerator is your friend.
@@thesourdoughjourney Still working through the whole video (yay, work interruptions), I don't count the two or three hours between stretch and folds as time in the kitchen, I just need to be in the house where I can hear the timer (or put it in my pocket if I go down to the workshop), march to kitchen, wash hands, stretch and fold, wash hands again, total time is usually under two minutes... So I really don't spend that long in the kitchen with my method either. I'm just a slave to a 30 minute timer, if I want to be. Skipping a stretch and fold in the middle or going 20 minutes or 40 minutes doesn't seem to matter much either. And I don't find any of them come out excessively tart no matter low long I leave things in the fridge either... the one time I goet a really tart loaf was when I added a whole lot of overfermented starter discards, that was a fun loaf!
Yay! Perfect timing! I'm getting ready to make sourdough tonight for the first time in 7 months.
It's a rainy day in California, I'm on vacation, and then your video popped up! Thanks so much!
I hope you find it helpful.
I’m in Ca also, east of SF…you?
@@debbiemoore6358 Central Valley. We've had some fog and a bit of rain in the last couple of weeks, and it's the perfect weather for baking. I didn't start my bread tonight, but I did make oatmeal walnut cookies, and for dinner I made pizza. Happy baking!
I missed my sourdough calling during the pandemic. I got interested lately, made almost all the possible mistakes with my starter, nearly gave up forever, found your channel, fixed my starter (it's looking gorgeous and I finally understand what was wrong with it). I'm now about to make my first bread. Thank you so much!
Good luck!
Thanks so much Tom. 🎉
I am a student of the institute & your guidance has helped me immensely. I was living in an Asian country during Covid & with your tuition I was able to enjoy making good bread for myself & friends when it wasn’t available elsewhere. Especially your bulk fermentation videos which has been the most difficult part for me to understand. I think my favourite video is the one where you taught your brother to make a loaf, much to his chagrin.😂 Thanks for sharing your very helpful charts & tables especially the awesome bulk-o-matic information.
Really appreciate the work you do. 😊
Thank you for the feedback! I appreciate it.
This is single handedly the greatest sourdough video ever made. There is literally 1000’s of loaves and trial and error that’s culminated in this one video. Simply fantastic and free 🤯. Thank you, Tom.
Thank you so much for the feedback. I appreciate it.
I'm stay at home mom so I'm all into sourdough now! You help so much!👏👩🍳🥖
Thank you!
Thanks! Stupendous Sir, love your work.
Thank you!
You crack me up, Tom. You’re the best! You inspired me to give sourdough bread a go…. I don’t even eat bread ! Just here for the science . 😎 *im a fellow Buckeye 🤟🏼
Thank you. I love the science.
The building is hilarious! Thank you for the giggle 🤭
Thank you!🙏
Great video! 52 year old pipe fitting hillbilly sourdough guy here getting ready to attempt a first loaf soon. Started my own starter on December 20th and I'm having consistent doubling/tripling rise in the starter now. Luckily, I used King Arthur from the beginning even before finding your channel. I've been binging on your channel from the start and this video was perfect timing so thank you!! I'll be trying this method from the get go! 👍
Also, as a plumber/pipefitter, I always highly recommend running "hot as you've got" water for 1 - 2 minutes after draining dishwater. Lots of people runs no water at all after draining dishwater and does not realize just how fast soap/debris can build up inside the pipes. This is even more important for all the dough makers. Running enough hot water to rinse your pipes out can save you $$$ on repair bills!!
I agree. That dough is like concrete.
Good luck! Also check out my website. Lots of good info there too.
OMG, I love how you geeked out with the companion downloads and charts! This is going to change my bread making world. Your wit is so enjoyable and I sincerely appreciate the effort you put into your videos and your open willingness to share. Thank you. I am sure your institute will be accredited very soon. You get my vote for most informative sourdough video. Now, it's going to be my turn to make this work as I am milling my own grains and I am sure adaptions will need to be made. I will start with your recipe as you suggested...
Geekdom rules! 🙂 Your home-milled grains will ferment much faster than what’s shown in the tables. Keep the temp on the cooler side for best results. Please report back on your results.
I came to learn about bulk fermentation.I stayed and subbed because of your sense of humour and teaching style.Thanks!
Thanks! I also have lots of great bulk fermentation videos.
This is the best, most comprehensive tutorial for making sour dough bread!
Thanks!
As a previous process improvement specialist I truly appreciate every bit of your videos 😂❤🎉🎉 thank you for your help!!
Thank you!
Tom, I love this channel. My former Sourdough experience began in the late 1980s. My starter recipe was from "Joy of Cooking, Bombauer and Becker, 1970".
I Was successful in making various loaf and roll recipes in the book. Covid19 brought back the desire to explore bread making at home. Flour was in short supply and yeast was unavailable. I came across a channel on RUclips describing "Artisan Sourdough Bread Baking", that got me started. Using the how-to information/descriptions I was able to bake a few loaves. But I wanted more education. Your channel is giving me that!! Thank you for all your hard work and sharing techniques in your videos.
Thank you! I'll have a lot of new content coming out in the next few months. I spent much of last year doing experiments and research and I have a lot to report out on!
You have lowered my anxiety/ increased my confidence. I've had a starter ready for a few weeks but so far have only baked with the discard and hadn't actually attempted my first loaf of bread! Going to try it this week! Thanks so much for the most detailed/ complete guide out there!
Thanks!
Omg! This hard work that you have done is truly amazing!! I can’t wait to try out your “scientific” approach to sourdough! Immensely thankful for your effort and generosity in sharing your knowledge Tom!
Thank you. Also check out my new video demonstrating this method. ruclips.net/video/M8SiQJzFrrw/видео.htmlsi=3Bu_avYoi_wOUEDI
This video deserves to be the most watched sourdough video on youtube.
Thank you so much. I deeply appreciate the feedback.
The play by play is brilliant. Thanks for all of your hard work.
Thank you for the feedback. I appreciate it. I enjoyed making that part of the video.
As with all your videos that I’ve watched so far, I absolutely love this! I watch with pen and paper close by to take notes and write down any questions that I want to ask you. By the time I’ve finished watching the video, you have answered every single question! You really are amazing. Thank you! I’m currently trying this recipe and method out, can’t wait to see how it turns out. I should really stop watching now though, it’s 11.20pm here (Australia) 😂
Thanks. Some people struggle with sticky dough. You can try cutting the water by 5% at first and see how that works. I use a “thirsty” flour that can handle high hydration.
@@thesourdoughjourney thank you. So far, it’s going well. It’s currently still in bulk raise. My house got down to 15°c last night, so my make shift proofing box dropped to 20.2°c. I’m in no hurry.
@@thesourdoughjourney it’s now been 16 hours and I haven’t hit the 50% rise yet. Dough still at 22.9°c, think I need to watch the, “Starter” video again 🤦🏼♀️😂
Tom, the quality of your content is so impressive. I put a small amount of dough (30-50 ml) in a measuring cup with graduations. It stays in the container with the main dough during bulk fermentation and serves as a gauge for measuring its total rise.
Thanks! That is also a good way to measure the percent rise, but unless the temperature of your sample is exactly the same as your dough temperature thought bulk fermentation, it can produce a different result. Especially over long fermentation periods, it is very difficult to keep the temperature of the sample and the main dough exactly the same. But if that method is working for you, keep doing it. As long as you are following a consistent method that works for your environment, that is the key.
Thanks a lot for your thoughtful advice. I try to remedy the problem by putting the cup on top of the batch of dough. Btw, I just used your fermentation time table and it was spot on! I‘m looking forward to baking my first PPSfBP loaf tomorrow.
Thanks. Good luck. Please report back on how it goes.
This video is so well done. It is clear, precise and includes valuable information for the average baker. Thank you.
Thank you. Some of my best work.
I haven’t made bread in a year or more and want to get back into it so I came to your channel because I know you’d have a scholarly tutorial on how to do it. I need to knock the rust off.
Good luck!
Thanks for the amazing content, Tom! Would be great to see a no-knead recipe from you as well. Also looking forward to a review of that VEVOR thing (it's an incubator for those interested in finding the product).
Thank you for the feedback. Tartine is still my go-to recipe for no-knead.
I think the incubator is going to be a breakthrough. Especially in the summer.
You are the best teacher for sourdough baking in my opion, and the scientific background explanation is VERY usefull, as are all the numbers and calculations and examples. Thank you so much!
Thank you for the feedback. I appreciate it.
Thank you for every minute in this channel🌹👍🌹🌹🌹🌹🌹
Thank you for the feedback. I appreciate it.
I had always struggled to find a method to get me fresh bread on a Saturday morning as I work full time so can’t be messing with dough during weekdays. This will be perfect. Prep Thursday night, shape Friday morning, bake Saturday morning. Thank you so much for sharing!
Thanks! Please let me know how it works out for you.
Love this video! Thank you for the movie references and comedic bits along with the excellent instruction. My mother raised me with the "a place for everything" philosophy, too. If only she had passed it on to my mother-in-law...
Thank you for the feedback.
Your thoroughness and detail are deeply appreciated!
Thank you!
Tom you are amazing. When I started this and learned about all the variables, I looked to see where this information was. And I couldn’t find it! But you published it, in supreme detail! Thank you soooo much!
Thank you so much.
I like this..
A lot.
Respect KCB🙂🇬🇧👍
Thanks 🙏
Wow. Absolutely amazing. I am going to watch this video over and over. What an incredible gift you’ve delivered. Thank you so very much.
Thank you. Also check out the printable guide.
Wow! 🤯 what an amazing truly geeky video you’ve produced and I sat here and watched the entire thing, nonstop. Guess that makes me a geek!! Thank you so much for all of your hard work. I can’t believe how thorough this is. I’m left with virtually no questions, but just anxious to go print off all of those tables. I am not overly busy, but still can’t wait to try out this method. I feel like you’ve thought of everything!
Thanks! I appreciate the feedback.
Thanks Tom, you‘re video’s are inspiring, detailed and a great way to understand Sourdough in every gram of it
Thank you. Also check out my website. Lots more info there. TheSourdoughJourney.com
This is hilarious! 36 hours to make a loaf of bread! Keeping in mind, old men living with a donkey in the wilderness established the sour dough industry, I appreciate your functional approach.
Thanks.
Brilliant, my repaired bad back is gonna love this 👍
👍
M A S T E R P I E C E !
Thank you!
Tom, I saw your coffee cup. It's obvious why NASA hired you. I'm just happy they give you enough spare time to help out us wannabe sourdough bakers. Thank you, Big-Time!
Thank you, but I don’t work for NASA. It is my dream job, but I bought the mug at the NASA gift shop. Maybe I picked the wrong profession but am redeeming myself now.
Love your sense of humor....
Thank you. Check out this video. A comedy. ruclips.net/video/M8SiQJzFrrw/видео.htmlsi=nkAMOlRtXMzRhkal
Thanks Tom! LOVE this channel, as others have said already, this is THE BEST place to learn about sourdough in as minute a fashion as one could wish. Cheers!
Thanks!
I’ve taken various ideas from different recipes and have my favorite. Your new recipe looks great. Especially love your humor! My husband does not clean up like you for sure! I make 2 loaves a week.
Thanks!
Absolutely brilliant, Tom! This is gold!
Thank you. I appreciate the feedback.
Amazing resource,thank you so much for the detailed information.
Even more amazing is the whole demo done in all black!
Thank you.
Thank you SOOO much for helping me (and others) - with this video! I finally understand what is working and what is not. My first spectacular loaf after this - is incredibly more perfect than my short sourdough career would explain.
Thank you!
@@thesourdoughjourney - My biggest changes were the slap and fold effort - and the pan in the oven to end the less artistic bottom of my loaf. Overall, there were many things, but those two were game changers.
You are so generous in sharing whatever knowledge, experiences and experiments pn sourdough making to us. Thank you very much for your kindness. Best wishes with deep respect 🙏😍
Thank you for the feedback. I appreciate it.
I’m always happy when I see a notification of a new video from you (even if it finds days for me to find time to watch :)) - I stopped baking much a year ago because my spouse wanted to eat fewer carbs. I made one loaf at thanksgiving time to use for stuffing, which was so fun - but the time it took… (I managed to spread out the tasks between meetings while working from home - it was stressful).
Long story short - this simplification, with low effort and high reward, might be what I need to get back into the game!
Good luck. Let me know if it works for you. It is really a low stress way to do it with lots of time flexibility and good results.
Still love your channel. I just finished my first batch of the year the other day! My starter is now a year old and I have been keeping it in the Fridge and feeding it weekly. Compared to when I first started my loafs have improved so much. I'm looking forward to trying the new techniques you outline in this video.. Cheers to you and a Happy New Year..
Thank you! Happy New Year!
Hi Tom I have been on my journey for 21/2 years . I am finding your videos at the perfect place . As I understand it so much more . It makes perfect sense. It does help that I am a science person . My question is in regards to flour type . As beautiful as tartine country loaf is , I never make that . I prefer more whole grain percentages in my breads . It would be priceless for me to have a guide with how more whole grain affect BF and what my target rise should be! I really love the details in your videos . Thank you! Thank you! Thank you
Thank you. I will be doing some whole grain videos later this year.
Thank you for all the work you do. I now use these tools on my Chinese sourdough. The recipes were never clear as it only state ferment overnight at room temp😂😂😂😂😂 but never mention what temp that is precisely. It’s like learning how to bake from my 90+yrs old grandma. With these tools, i can adjust it to my Chinese sourdough as we steam instead of bake and before final proof we always adjust the acidity w/ alkaline solution. This part always throw me for a loop. I could never figure out how to incorporate my alkaline solution not to stain my dough. Anyway, thank you just the same as sourdough baking in any culture is about the long fermentation & harnessing wild yeast and lactobacillus.
Thank you! Good luck.
I'm new at sourdough and jumping about from book to book, video to video trying to learn and getting pretty inconsistent results. Despite this, they've all tasted good so I'm still going and intrigued by it. Just found you, like your scientific approach, clear demonstration and humour so think I'll read more and try your method with British flour. Then I'll let you know how i get on. Thank you for all your work. It's much appreciated.
Thanks. Good luck!
Tom what an amazing video , you are a natural very informative and fun to watch . I am going to try this method tomorrow
Thank you so much for the feedback. I appreciate it. I love this method. It has totally changed how I plan and bake.
Just popped my first shaped dough in the fridge using this method. I have high hopes. Its looking good so far.
Good luck. Please report back on how it works out.
@@thesourdoughjourney it worked great 👍🏼 Lots of flavour and great crumb. Thanks for all of resources you put together. The timing of the rise for the temp of my kitchen was spot on.
Awesomely amusing.
Glad you enjoyed it. Check out this version with my real brother. NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
So filled with so much information. You are incredible with all the experiments you have done and are still doing. Thank you so much for sharing.
Thank you!
Truly brilliant work. Just outstanding. Your efforts to educate us and make our sourdough dough journey so much easier are remarkable and then some. Thank you
Thank you. I appreciate the feedback!
I live in the desert Southwest of Utah so temps here are extreme from one day to the next and one month to the next - making it near impossible to find a sweet spot for my sourdough baking. I am ecstatic to find you (with the help of your twin and your 2 lab assistants 😂) so I can finally be consistent with my bakes! YAY YOU for doing all the leg work for us. Sending much gratitude for your expertise and keeping it witty and entertaining along the way! You've gained another stalker, um I mean, Follower. 🍞
Thank you! Good luck.
I love ❤your passion and dedication. Thanks for producing videos.
Thank you!
Hi, Tom! Good to see you back! Can't wait to watch this new video!
Wish you a Happy New Year! And... Happy Sourdough Backing! ;)
Thanks!
Whoah that's a cool foldup proofing box! Love it!!! Won't use one cause I refrigerate everything, but good to know such things exist!
It is a great product. The Brod and Taylor proofer.
I will be following through this fabulous tutorial for some time. Thank you for the fermentation table instruction so I don't end up with mediocre (or worse) loaves as I become an "expert" SD baker!
Thanks!
This is a wonderfully helpful and instructive video. Thank you! 🙏
Thank you!
Somehow I missed the notification on this one. Glad I saw your link on Sourdough Geeks. You and your brother are a good team. A couple of good giggles. Looks like you had fun making this one.
Thank you!
Very much enjoyed this video. Feel like i learned some new things. I just started something similar to this. It requires stretch and folds every 15 minutes so i am constantly jumping up and down in the evening when im too tired. So will be trying this method tonight. Also really like the suggestion to put a sheet pan in the oven. My bread always has a very dark bottom that is difficult to cut. Also,enjoyed your brothers commentary. Fun stuff.
Thanks. Check out this version with my real brother. NEW!: The Sourdough Brothers: Sourdough for Busy People
ruclips.net/video/M8SiQJzFrrw/видео.html
Fantastic job. Appreciate all the hard work.
Thank you.
Lol...This was wonderful! This was funny, informative and educational all while telling a story. Most importantly it was apolitical, which is rare in this modern era of media. As a science and math nerd engineer who spent way too many years in a university setting I really appreciate how you, in a home kitchen, scienced the hell out of making sourdough. One of the funniest moments was the presentation of the two coffee mugs, NASA and Disneyland.. rofl 😂. You guys are definitely two sides of a coin. Thank you so much for sharing this with everyone.
Thank you so much for the feedback. And thanks for noticing the mugs!
Tom, I love all your videos esp. this one. It made my life lot easier. Thank you so much for all your thorough explanations and research. You do not leave any questions unanswered.
Also you are soooo funny👍
Thank you for the feedback. I appreciate it.
Your videos are really inspiring even though it’s a bit difficult for me to compare Italian flours with Americans. Thank to you I’ve started again to be obsessed by bread after a gave up period because of the acid taste my starter gave to bread. I’m trying to understand why it was happening and giving sourdough another chance so I cannot thank you enough. You’re really truly brilliant
Thank you! I appreciate the feedback.
I am blown away! Thank you!!
Thank you.
Utter maniac! Very helpful, thanks.
Thanks!
Best ever educational example and explanation!!!
Thank you!
Thank you! This is so helpful and also funny - love your dry sense of humor throughout. :) I found Elaine B recently and am all for her and your shift to simplifying the whole process for us out here who can go forward thanks to your experimenting and explaining. I never thought I'd be SO attentive through this long video, but it's so well done and truly helpful.
Thank you. I appreciate the feedback. This method is a good “companion” to Elaine’s general approach.
One question (feels greedy you've given us so much!!!) - do you have the "putting it together" sheet you showed at the end (on the horizontal page)? I'm sure I can quickly make one.... I'm excited to try some of this and SO grateful to you!!
Oh, I just realized I left that out of the Guide. I’ll add it as the last appendix. Later today. Thanks!
@@thesourdoughjourney Thank you thank you!
@@dianapagnucco8161 here is the worksheet I used in the video. I'll include this in the next release of the guide. thesourdoughjourney.com/wp-content/uploads/2023/01/PPSD-Tracking-Log.pdf
Ohh. Tom ... This is the Best video to learn how to make sourdough
Thank you so much.
Tom, All the work you have done is amazing, tons of research and experiments that hardly a home baker can do. I refuse to bake with bread flour, I do not want to eat more gluten. I bake with King Arthur AP and after many months of baking I cannot tell if I am over or under proofing my dough. Have you ever made bread with the King Arthur AP flour?
Yes. Reduce the hydration to 68-70% and it will make excellent sourdough. The crumb will be more closed and the loaves may not be as tall, but otherwise wonderful bread.
IN-CRED -I- BLE! I feel like I've just taken a Graduate class in sourdough taught by a sourdough Dr!! You've given us an incredible amount of tools and information to
be successful. I cant even imagine the amount of work this was to test and put together in such an organized concise way to make such great tools for us to use. Thank you most kindly sir. Big respect!
Thank you so much for the feedback. I deeply appreciate it.
@@thesourdoughjourney I'm always interested in people's career paths. Do you mind me asking what you do/did as a career? I see you as teaching doctoral candidates in some scientific subject!!! How far off am I?
You’ve just proven that I chose the wrong career. I recently retired from 30 years in business consulting and finance. Nothing like what I’m doing here.
@@thesourdoughjourney we're glad you came to the "dark " (aka well toasted) side!
Wonderfully informative and delightfully droll
Best review ever! Thank you. 😐 You’ve perfectly captured my brand in 5 words.
Wow, Tom! You really hit all the options in exploring the real life challenges we face at home with less-than-optimal environments and resources. Really liking the incubator product. Was considering stealing my kid’s dorm fridge to build my own. ;-)
The incubator is a little bulky but it is a total game changer if you have the space. I keep mine in the basement.
Your content is so rich thank you so much for sharing it and don't worry it's not weird sleeping with your sourdough I do that too 😅
Thank you!
OH, TOM….you are even more amazing than you were about 6-8 months ago when I was at my wits end and found your channel. I have gone through all your videos, and continue to learn from you. Ive been making SD bread for about 8 years, but like you say over, and over, “but is it consistent”? No No No… Just last week I bought Chad’s book, and have read his amazing story, and I think I have finally achieved that “consistent” loaf. I have bought several TB books for friends and family. In fact, as I was reading his story, I was very pleasantly surprised to find out his bakery is only about 75 miles east of me. A group of us are going to take a field trip to SF, with our books, enjoy his great bread, and hopefully get an autograph. As for you, my friend, I had a dear friend (my maid of honor) from Akron. So knowing you’re from Ohio, makes my heart sing. Good work,and I hope SOMEONE is paying you well for your time and trouble. I love your dry sense of humor. You’re a treasure and entertainer
Thank you so much for the feedback. I appreciate it. I recently made a trip to Tartine in Santa Monica and it was wonderful.
@@thesourdoughjourney was it Chad’s place? The boy is expanding!!!!!!!
@@debbiemoore6358 Yes. He has a presence in Los Angeles now. Retail and production.
@@debbiemoore6358 If you are willing LMK when you go. I am in SF and would love to join.
I never had any luck with parchment paper, my Sourdough was either too heavy, or the paper was weak and cheap and even if I doubled the paper.Also working with a hot Dutch oven at 500 Degrees and my paper breaking was pretty scary. Now, they have Silicone Baking Mat for Dutch Oven Bread Baking Long Handles Sling and it works great and only $5 and they come in all sizes of Dutch ovens.Again Tom another great RUclips video,I’m starting to watch them all. Thank you
Thank you. I also use a silicone bread sling now.
Hi Tom. Great video. I suspect you could skip the slap-and-folds and end up with pretty much the same result. I encourage you to try it. ;-)
Yes, I still do the first round to mix the dough, but you can skip the second and third rounds with similar results. Sometimes I’ll let the dough rest 10 minutes after mixing and just do 10 gentle slap and folds before going into the bulk fermentation vessel.
Great video.
If you want to be even more effective, you can use a stand mixer with a timer.
Thanks!
Loved the video! Looking for the tracking your results worksheet that you showed us at the end of the video… but not able to find it. Simple but useful tool! Thank you!!
Hmmm I guess I left that out of the guide. It was on the last page. Let me find it and I’ll update the guide and repost it here.