a trick with seeds which my sister taught me is to put them into a bowl with water overnight so they soak up a little bit of moisture. This prevents the drying out of the dough as well as making the seeds even more tasty in the final bread. We have always fed the dough for the last time on the evening before baking, as well as put all the seeds with water besides it i another bowl. best regards from germany 😊
I had followed several sourdough tutorials with many failures until I found your original masterclass. Your ingredient measurements and explanations are spot on and my starter and breads are improving with each attempt. I’m looking forward to trying this one!
Laura Stotler - keep going and making small adjustments along the way. It took me a solid year and MANY sourdough attempts to really get a feel for each step of the process. Your mother starter will continue to get better and better along the way as well. Have you tried the stretch and fold methods yet? Or slap and fold? They are all good techniques to use. Eventually I branched out into sourdough baguettes as well as classic boules, as well as enriched doughs (sandwich loaf style). It’s an addictive hobby!
Thanks for the encouragement! I've been doing the stretch and fold kneading and the rounding methods recommended in these tutorials. I'm about 7 months in and still learning and experimenting. It's a fun learning curve at least!
I was a bit skeptical of this recipe with the high percentage of starter but I followed it, with the exception of oven temperature and time covered in the Pyrex broiler since I live at 7000 ft elevation (I baked it at 475F covered for 40 minutes and then uncovered for 10 more minutes). It turned out beautifully--thank you for this recipe.
Amazing people make extraordinary video tutorials. What I love most on you, Patrick, is your simple, natural approach, your sincerity is reflected through your passion on baking bread and it all adds to your quality video. Thank you for sharing your expertise with the world.
I made this except just used caraway 50 grams. Used the the starter from the other video. Baked in a 3 qt Dutch oven after proofing in a glass bowl overnight. Except for not enough flour on my tea towel, This worked perfectly. I did as said and stayed away from overflouring and used olive oil on my hands so the crumb didn't harden or get too heavy. Thank you for all the tips. Can't wait to make more. My German grandfather would have loved this!
Followed this recipe twice now, and it seems to get better - will def make it again (with some minute tweaks I hasten to add). Real good bread, one of the least complex recipes I've come across. Thanks PR.
I have only just started making sourdough bread and have followed Patricks instructions for the starter. I was really pleased with the standard loaf, but when I made this loaf, this took it to the next level. I thought the loaf was too big when it came out of the oven, but it didn't last long. The only thing would say is I had to remove from the oven after 30 mins. But brilliant...
I just took it out of the oven and I made it with my first ever starter which I also made using your tutorial. It's absolutely beautiful and I can't wait for it to cool down. Thank you so much! I'm extremely proud and happy! My arm will recover eventually lol
OMG!! I've been making bread for over 60+ years and sourdough for 50+. Lately, it's been just a boring loaf of white sd. But, I didn't realize it was boring until I made your multiseed recipe. Wow, what a great loaf of bread. I forgot to roll the top in the seeds but it might have been too much. What a great loaf of bread. Next, Sundried Tomato & Basil with Pine Nuts. Yum!
I lost count of how much I've watched this video over these years since i started culture my own starter from his video. Other than the bread, just Patrick that keeping me back
I love this bread! I make it every week now. I am German and luve in the US, the “desert of good bread”. Actually, you CAN find good bread here, but it’s very costly, and not available everywhere. I’m so happy I found Patrick and Ilovecookingireland! I still have trouble with the simple, basic sourdough, although I follow Patrick’s instructions to a tee. Not giving up quite yet, though. Many greetings and best wishes from central California.
So many so many sourdough videos either they are overly technical to the grams and steps or they are asking us 24-48 hours to prepare, but yet your method is just so appealing and original.
Hands down, that is the best sourdough video I have seen yet (and he made this way back in 2018). I am so glad I ran into this channel. I subscribed. I give it a thumbs up. Ryan does in less than 10 minutes what all the rest take an hour to do.
My neighbors here in Australia love the Sourdough bread and they get plenty of it as I continue using your recipes and techniques and now have consistency. Thank you.
Im in Australia also. Hes got quiet the following here. Ive passed the video on to many people and they love it. Id luv for him to come to Australia, Id go and watch and listen and know many others who would also.
Hi iPatrick, I've followed your seeded sourdough to the letter, and my lovely seeded dough is proofing in the bannaton now for the homestretch (3 hrs) before baking. Thanks for this straightforward step-by-step. You're very clear and added comments to watch for were helpful. It was fun to experience my first windowpane test. Made a lot of sense, and at seven minutes my dough "was telling me" it needed more kneading. About three minutes later, it held together beautifully, thinly and light came through as per your video. Thanks!
I followed the details in the whole process from the starter to the Multi-seed Sourdough and i can honestly say that this is the best bread i have ever tasted. The starter did take longer to make (2 weeks in total) and every weekend i make the Multi-seed Loaf. I would recommend this to anyone that is prepared to spend the time to make this type of bread. Cheers Patrick
Thank you. I got overwhelmed by other sourdough recipes and blogs about hydration, dough temperature, etc. I'm glad you take such a no-nonsense approach. "I'm here to make bread".. Yup! 😁 Thanks for the tip about not adding too much flour right away. I was getting dry bread. I let my dough rest a bit once first mixed. It makes a nicer dough with only a dusting of flour needed for kneading vs the gobs I used to add.
Hello Patrick. I was looking for a sourdough bread recipes, than I gave up, bc it was too much for me. Than I found your recipe and I liked it ,going to make next week ,bc my starter is not ready yet. I already subscribed to your channel .Thanks and have a wonderful Holiday season.
Your tutorials are fantastic, and achievable! A lot of sourdough tutorials are overly complex for the beginner baker but yours are a great balance between technical and understandable.
@1:01 Me too! I'm only here to make a great tasting loaf of bread. And I appreciate you taking the time to help instruct others who want to learn and don't get caught up on semantics.
I am 67. I have made regular bread since I can remember. Sour dough has been a challenge for me. I froze some sourdough as a last resort during my last attempt. Much to my surprise, it is still alive!! After feeding it several times, I used your GREAT video to make a seeded loaf. After 45 minutes in the oven, and cooling for about 30 minutes, I sliced into the bread and found it to be still not done. YIKES!! I am now returning it to a preheated oven. 🤞 Thank you for your channel. I really love your style!! I would absolutely love to “get” this sourdough technique. I had some seeded avocado toast at a restaurant in Madison WI 3 months ago. SO good!!
Thanks for the wonderful bread recipes and videos. I used to make German bread at home. But your bread recipes are more easy to make than German bread recipes. Thanks a lot
I make this bread all the time and it is my favorite. Thank you for showing me how to make sourdough in 2020, I now do it all the time and even sell some! You are the best!
Thank you for making sourdough bread sound doable! So many videos (especially from Americans) make it sound so complicated, so hard and a bit scary really. But both your videos have really made all the steps clear, easy to follow and not so scary. Thank you
I love your approach! I’ve been baking sourdough for years and it’s so simple. Most tutorials make it sound much more complicated than it actually is. Thank you!!
Made it today with a 50/50 mix of stone milled whole-wheat and all unbleached all purpose flour and a mix of seeds and walnuts. It's heavenly, I am addicted now
Hi Colourful...what kind of starter you used? I have a plain flour (all purpose) starter, very mature and makes great sourdough, but Patrick is talking about other types, rye, whole wheat...did you make a levain with the flour or what? I'm desperately trying to get an answer to this question! Thanks for your time...and congrats on your great bread!
Greetings from Québec Patrick! I was very intimidated by breadmaking until I saw your vidéos. Since I'm confined at home like the rest of the planet, I thought there's no time like now. My starter is now at day 14 of its life. I have name it "My Corona" and it's doing every well. I have made your basic sourdough bread and it was a great succès. Tonight, I just pulled the multiseed sourdough bread out of the oven and it's fantabulous, if I do say so myself . Thank you for sharing your passion and your knowledge in such a relaxed and friendly way. It makes a world of différence! Isabelle
I have just made the white sourdough loaf from the first video twice now, it came out so well! Can't wait to make this one next. Thank you to Patrick and to this youtube channel for making sourdough so accesible.
Thanks!! After watching your Sourdough masterclass video I had a go at making both the starter and then a loaf and it turned out great!!!! Your're a great teacher you demystified the whole process and made it simple enough for me to understand and I wasn't too intimidated to have a go!!!
I made sourdough according to your steps provided in the previous video (turned out awesome), I tried baking a loaf of bread according to the recipe from the same video (turned out a bit too much sourdough-y to my taste, but my wife loved it), and now can't wait to try making this bread. And thank you for stating an approximate time that you've knead your dough; a nice addition of info to the last video, since I'm too novice to tall of this and I don't feel confident enough with the "dough will tell you when it's ready" bit ;). Love your stuff and thank you for your videos.
Hi Pat. Still, I love your work. I thank you from the bottom of my heart, because watching your original video has opened a door to the amazing satisfaction of making, sharing, teaching and watching others enjoy, beautiful sourdough bread. I pass on your videos to others weekly, because I love your style, and thank you for them, as do many others. Sincerely Gavin from Sydney Australia.
When I started making sourdough I became confused and angry because of one failure after the other. I'm glad I watched your video, because I was about to give up on this type of bread. Your measurements and explanations worked wonders and every loaf I have made since has been a little better than the last.
Thank you so much for sharing your skill. I have tried to make sourdough in the past and it was a dismal failure. I feel much more confident now and my starter is on day 3. Hopefully, some beautiful bread will go out as Christmas gifts.
Your step-by-step videos were by far the most helpful in getting me started on sourdough bread making. I have been making sourdough bread for a year now, and it's been a blast. I have heard of the stretch and fold technique, but I haven't given it a try yet. It would be great if you could make a video on this topic.
WOW this is the best sourdough tutorial I've seen to date!!! I'm in mega learning mode (still, after only 3 months) and this one's definitely THE BEST! Thank you Patrick ! I'll be trying this recipe tomorrow, baking same day, using my Creuset DO
I’ve watched your videos a few times and still trying to get my Sourdough bread to rise like yours. But sure the best part so far is, I get to eat my mistakes. 😄😄👍👍
I just found your video yesterday. After watching this, this morning I went out to buy my casserole glassware and came back home baking this multiseeds sourdough! I hope my bread will turn out beautifully. Thank you for your clear explanations and wonderful recipe 😄😄😄
We love this bread. A partial whole wheat version can be made quite easily following exactly the same method. 8 ounces sourdough starter 9 ounces lukewarm water (more when humidity has been low) 12 ounces whole wheat Flour 6 ounces regular bread flour 1 1/2 teaspoon salt 100g mixed seeds Tbs of olive oil
I have seeds soaking right now to attempt a seeded whole wheat-rye sourdough bread. Clicked on this to see if I could figure at at which point in the process I should add the seeds and learned that and more. Thank you!
a trick with seeds which my sister taught me is to put them into a bowl with water overnight so they soak up a little bit of moisture. This prevents the drying out of the dough as well as making the seeds even more tasty in the final bread. We have always fed the dough for the last time on the evening before baking, as well as put all the seeds with water besides it i another bowl. best regards from germany 😊
"I'm only here to make a loaf of bread" Brilliant. Genuine LOL from me there.
The "I'm sure you're a crack at a party" clap back was also entertaining.
@@cenewman007 craic
@@cenewman007 kinda stupid tho that he can't acknowledge a simple error
Why not have the humility to just say opps
I could listen to this man talk all day. The accent is delicious
Totally agree, I feel so calm and relaxed listening to him explain the recipe ❤️
I’ve been practicing how to say flour like he does! “Fla-r”. 😎
Yes agree
Nyahahahah! Same here!
"Is sourdough a bacteria or a fungus"?. ..I'm sure you're all great craic at a party! 😂😂😂
Aw..love this guy 😂 definitely my favourite so far 😆
I had followed several sourdough tutorials with many failures until I found your original masterclass. Your ingredient measurements and explanations are spot on and my starter and breads are improving with each attempt. I’m looking forward to trying this one!
Laura Stotler - keep going and making small adjustments along the way. It took me a solid year and MANY sourdough attempts to really get a feel for each step of the process. Your mother starter will continue to get better and better along the way as well. Have you tried the stretch and fold methods yet? Or slap and fold? They are all good techniques to use. Eventually I branched out into sourdough baguettes as well as classic boules, as well as enriched doughs (sandwich loaf style). It’s an addictive hobby!
Thanks for the encouragement! I've been doing the stretch and fold kneading and the rounding methods recommended in these tutorials. I'm about 7 months in and still learning and experimenting. It's a fun learning curve at least!
I agree 👍👍
We need more videos with Patrick!
We will have a couple of more videos with Patrick which we will be releasing soon :)
ilovecookingireland Please! He's so charismatic and makes these videos a joy to watch!
Henkan +1☺️
He inspired me to make some beautiful sourdough bread! very knowledgeable!
Best multi-grain recipe. I experimented and added roasted garlic to the bread dough and basil pesto and parmesan in the stretch and folds. Yum!
I made this bread and I want to cry. It was amazing. After several attempts I finally made it. :)
So did I
Same here. Used many tutorials. This one made it happen !
Patrick and his videos have turned me into a bread baking madman! These tutorials are fantastic!
I was a bit skeptical of this recipe with the high percentage of starter but I followed it, with the exception of oven temperature and time covered in the Pyrex broiler since I live at 7000 ft elevation (I baked it at 475F covered for 40 minutes and then uncovered for 10 more minutes). It turned out beautifully--thank you for this recipe.
Amazing people make extraordinary video tutorials. What I love most on you, Patrick, is your simple, natural approach, your sincerity is reflected through your passion on baking bread and it all adds to your quality video.
Thank you for sharing your expertise with the world.
I made this except just used caraway 50 grams. Used the the starter from the other video. Baked in a 3 qt Dutch oven after proofing in a glass bowl overnight. Except for not enough flour on my tea towel, This worked perfectly. I did as said and stayed away from overflouring and used olive oil on my hands so the crumb didn't harden or get too heavy. Thank you for all the tips. Can't wait to make more. My German grandfather would have loved this!
Followed this recipe twice now, and it seems to get better - will def make it again (with some minute tweaks I hasten to add). Real good bread, one of the least complex recipes I've come across. Thanks PR.
I have only just started making sourdough bread and have followed Patricks instructions for the starter. I was really pleased with the standard loaf, but when I made this loaf, this took it to the next level.
I thought the loaf was too big when it came out of the oven, but it didn't last long. The only thing would say is I had to remove from the oven after 30 mins. But brilliant...
I just took it out of the oven and I made it with my first ever starter which I also made using your tutorial. It's absolutely beautiful and I can't wait for it to cool down. Thank you so much! I'm extremely proud and happy! My arm will recover eventually lol
OMG!! I've been making bread for over 60+ years and sourdough for 50+. Lately, it's been just a boring loaf of white sd. But, I didn't realize it was boring until I made your multiseed recipe. Wow, what a great loaf of bread. I forgot to roll the top in the seeds but it might have been too much. What a great loaf of bread. Next, Sundried Tomato & Basil with Pine Nuts. Yum!
I lost count of how much I've watched this video over these years since i started culture my own starter from his video. Other than the bread, just Patrick that keeping me back
I love this bread! I make it every week now. I am German and luve in the US, the “desert of good bread”. Actually, you CAN find good bread here, but it’s very costly, and not available everywhere. I’m so happy I found Patrick and Ilovecookingireland!
I still have trouble with the simple, basic sourdough, although I follow Patrick’s instructions to a tee. Not giving up quite yet, though. Many greetings and best wishes from central California.
So many so many sourdough videos either they are overly technical to the grams and steps or they are asking us 24-48 hours to prepare, but yet your method is just so appealing and original.
What a lovely job is being a baker!!!
Im a baker my self and i love your explanation much better than most bread baking videos
I love the easy-going deftness of his dough handling. It justifies the use of the term “artisan” at so many levels.
i started making very good breads only by mixing different styles i watched on RUclips. I used Pat's enthusiasm and positivity.
Thank you for sharing this simple but effecient procedure !!!
Hands down, that is the best sourdough video I have seen yet (and he made this way back in 2018). I am so glad I ran into this channel. I subscribed. I give it a thumbs up. Ryan does in less than 10 minutes what all the rest take an hour to do.
Patrick seems like just such a nice guy.
Many thanks, Patrick. At long last I have found a formula which works every time and which produces amazing loaves.
My neighbors here in Australia love the Sourdough bread and they get plenty of it as I continue using your recipes and techniques and now have consistency. Thank you.
Im in Australia also. Hes got quiet the following here. Ive passed the video on to many people and they love it. Id luv for him to come to Australia, Id go and watch and listen and know many others who would also.
Best bread I’ve ever had!!! Thanks!
Hi iPatrick, I've followed your seeded sourdough to the letter, and my lovely seeded dough is proofing in the bannaton now for the homestretch (3 hrs) before baking. Thanks for this straightforward step-by-step. You're very clear and added comments to watch for were helpful. It was fun to experience my first windowpane test. Made a lot of sense, and at seven minutes my dough "was telling me" it needed more kneading. About three minutes later, it held together beautifully, thinly and light came through as per your video. Thanks!
I’ve learned so much about bread making from you, and I’ve really stepped up my game. Thank you!
finally it all makes sense! I've made bread I'm proud of and it's delicious.
thanks so much, Patrick. You're a legend!
I love this man. I made baguettes following his video, they were AMAZING! This is the next one. Thanks Patrick!!
Best sourdough tutorial. Mine turned out perfectly, thank you.
I followed the details in the whole process from the starter to the Multi-seed Sourdough and i can honestly say that this is the best bread i have ever tasted. The starter did take longer to make (2 weeks in total) and every weekend i make the Multi-seed Loaf. I would recommend this to anyone that is prepared to spend the time to make this type of bread. Cheers Patrick
I really like your no nonsense teaching style. Thanks to you, my husband tells everyone I make the best sourdough bread!
Great recipe worked out on the first try. Patric is the best.
Thank you. I got overwhelmed by other sourdough recipes and blogs about hydration, dough temperature, etc. I'm glad you take such a no-nonsense approach. "I'm here to make bread".. Yup! 😁 Thanks for the tip about not adding too much flour right away. I was getting dry bread. I let my dough rest a bit once first mixed. It makes a nicer dough with only a dusting of flour needed for kneading vs the gobs I used to add.
Hello Patrick. I was looking for a sourdough bread recipes,
than I gave up, bc it was too much for me.
Than I found your recipe and I liked it ,going to make
next week ,bc my starter is not ready yet.
I already subscribed to your channel .Thanks and
have a wonderful Holiday season.
Just perfect tutorial. No bs. Just making bread - brill. Thank you!
Your tutorials are fantastic, and achievable! A lot of sourdough tutorials are overly complex for the beginner baker but yours are a great balance between technical and understandable.
Hands down the best multigrain bread video.. Patrick is a genius
Your recipe and tutorials are amazing. My sourdough bread came out beautifully. Thank you❤
I love watching this gentleman bake! I’ve learned so much!
@1:01 Me too! I'm only here to make a great tasting loaf of bread. And I appreciate you taking the time to help instruct others who want to learn and don't get caught up on semantics.
I am 67. I have made regular bread since I can remember. Sour dough has been a challenge for me. I froze some sourdough as a last resort during my last attempt. Much to my surprise, it is still alive!! After feeding it several times, I used your GREAT video to make a seeded loaf. After 45 minutes in the oven, and cooling for about 30 minutes, I sliced into the bread and found it to be still not done. YIKES!! I am now returning it to a preheated oven. 🤞
Thank you for your channel. I really love your style!! I would absolutely love to “get” this sourdough technique. I had some seeded avocado toast at a restaurant in Madison WI 3 months ago. SO good!!
Thanks for the wonderful bread recipes and videos. I used to make German bread at home. But your bread recipes are more easy to make than German bread recipes. Thanks a lot
You are the best master piece chef’s.
Thank you for teaching good recipe.❤❤❤❤❤
I make this bread all the time and it is my favorite. Thank you for showing me how to make sourdough in 2020, I now do it all the time and even sell some! You are the best!
I've watched a dozen videos now on sourdough bread baking, your bread and video win the prize for all around best of everything. Looks delicious.
Thank you for making sourdough bread sound doable! So many videos (especially from Americans) make it sound so complicated, so hard and a bit scary really. But both your videos have really made all the steps clear, easy to follow and not so scary. Thank you
Thank you ❤ that’s how I ve been making it for the last 10 years
Best bread making tutorials on RUclips
I’d hang out with this chap for weeks on end, we could just kick back some brews while cooking and talking about food! What a genuine and cool cat!
Pure and simple artistry!!!!
Best bread channel ever.
I love your approach! I’ve been baking sourdough for years and it’s so simple. Most tutorials make it sound much more complicated than it actually is. Thank you!!
Made it today with a 50/50 mix of stone milled whole-wheat and all unbleached all purpose flour and a mix of seeds and walnuts. It's heavenly, I am addicted now
Hi Colourful...what kind of starter you used? I have a plain flour (all purpose) starter, very mature and makes great sourdough, but Patrick is talking about other types, rye, whole wheat...did you make a levain with the flour or what? I'm desperately trying to get an answer to this question! Thanks for your time...and congrats on your great bread!
Greetings from Québec Patrick!
I was very intimidated by breadmaking until I saw your vidéos.
Since I'm confined at home like the rest of the planet, I thought there's no time like now.
My starter is now at day 14 of its life. I have name it "My Corona" and it's doing every well.
I have made your basic sourdough bread and it was a great succès.
Tonight, I just pulled the multiseed sourdough bread out of the oven and it's fantabulous, if I do say so myself .
Thank you for sharing your passion and your knowledge in such a relaxed and friendly way.
It makes a world of différence!
Isabelle
Nice love it! Its been a while that I'm following all tutorials. Your whole rye loaf is my favorite and a big challenge!!
Thanks
I have just made the white sourdough loaf from the first video twice now, it came out so well! Can't wait to make this one next. Thank you to Patrick and to this youtube channel for making sourdough so accesible.
guaranteed watch from me when Patrick's narrating. He's so good!
Thanks!! After watching your Sourdough masterclass video I had a go at making both the starter and then a loaf and it turned out great!!!! Your're a great teacher you demystified the whole process and made it simple enough for me to understand and I wasn't too intimidated to have a go!!!
I made sourdough according to your steps provided in the previous video (turned out awesome), I tried baking a loaf of bread according to the recipe from the same video (turned out a bit too much sourdough-y to my taste, but my wife loved it), and now can't wait to try making this bread. And thank you for stating an approximate time that you've knead your dough; a nice addition of info to the last video, since I'm too novice to tall of this and I don't feel confident enough with the "dough will tell you when it's ready" bit ;). Love your stuff and thank you for your videos.
Hi Pat. Still, I love your work. I thank you from the bottom of my heart, because watching your original video has opened a door to the amazing satisfaction of making, sharing, teaching and watching others enjoy, beautiful sourdough bread. I pass on your videos to others weekly, because I love your style, and thank you for them, as do many others. Sincerely Gavin from Sydney Australia.
Amazing video of this lovely bread.. what I like about this bread is no stretch and fold required..thankbyou
Please! More videos from Patrick! He's so informative and easy to follow
Wow, just found this channel. I love baking bread but learn something from Patrick's from every video.
Love it, love it, love it!!!!! Thank you.
Patrick even has his own playlist
Excellent instructions and recipe, best bread I’ve ever made.
Especially love the casserole dish idea.
I made my first ever sourdough today... well actually the prep has taken me over a week, and it was successful. My bread baby. So happy.
When I started making sourdough I became confused and angry because of one failure after the other. I'm glad I watched your video, because I was about to give up on this type of bread. Your measurements and explanations worked wonders and every loaf I have made since has been a little better than the last.
Thank you so much for sharing your skill. I have tried to make sourdough in the past and it was a dismal failure. I feel much more confident now and my starter is on day 3. Hopefully, some beautiful bread will go out as Christmas gifts.
Don't listen to the naysayers, your doing excellent work and we appreciate it!
Your step-by-step videos were by far the most helpful in getting me started on sourdough bread making. I have been making sourdough bread for a year now, and it's been a blast.
I have heard of the stretch and fold technique, but I haven't given it a try yet. It would be great if you could make a video on this topic.
I presoaked my whole grains .
Perfect table to work dough..
WOW this is the best sourdough tutorial I've seen to date!!! I'm in mega learning mode (still, after only 3 months) and this one's definitely THE BEST! Thank you Patrick ! I'll be trying this recipe tomorrow, baking same day, using my Creuset DO
I admire and watch the breads you make. I started to gain experience by watching you.
Thank you so much for this fantastic recipes.
Вы лучший..... Я так многому у вас учусь... Спасибо Вам огромное, что делитесь такими знаниями с нами... 🙏💕🙏
I’ve watched your videos a few times and still trying to get my Sourdough bread to rise like yours. But sure the best part so far is, I get to eat my mistakes. 😄😄👍👍
Thank you. You have taught me to make sour dough bread in the most straightforward and charming way. Awesome
I just found your video yesterday. After watching this, this morning I went out to buy my casserole glassware and came back home baking this multiseeds sourdough! I hope my bread will turn out beautifully. Thank you for your clear explanations and wonderful recipe 😄😄😄
Thank you...Bread making/baking videos are so satisfying. Now, I need to go bake some bread.
I create my new starter using your instructions and made this bread this week-end. Absolutly the best! Thank you Patrick 😉
incredible method he is using. Thank you.
Yes found a good tutorial thank you I was so confused how to begin. TYsm😁
Yum I can’t wait to make this. Thanks Patrick🙏🏽
Thanks for the video. I’ve watched many on making sourdough. And everyone WAAAYYYYY over complicates it. You’re the man!
We love this bread. A partial whole wheat version can be made quite easily following exactly the same method.
8 ounces sourdough starter
9 ounces lukewarm water (more when humidity has been low)
12 ounces whole wheat Flour
6 ounces regular bread flour
1 1/2 teaspoon salt
100g mixed seeds
Tbs of olive oil
I have seeds soaking right now to attempt a seeded whole wheat-rye sourdough bread. Clicked on this to see if I could figure at at which point in the process I should add the seeds and learned that and more. Thank you!
Best sourdough I have ever made! Thanks for the great video!
Please do more videos :) you are so good and it's so nice to watch you baking and explaining!
I love this bread. Made it, posted a picture on instagram and now my friends want the recipe . I love all the grains. Thank you so much.
I am definitely inspired to give bread making a try after your videos. Teach me everything!
Your videos have all been helpful to me. Thank you!
I love your tutorials. Thank you so much for your videos. They’re all excellent explained 🙏🏼🤩😃🥖
ABSOLUTELY PERFECT!
Ooooh .... I can just taste the olives cheese and wine chased down with a mouthful of this gorgeous bread dipped in virgin olive oil