“Holy crap - that’s sharp!” I immediately paused your video to add that bench scraper to my cart. I follow you on Tik Tok & you’ve never steered me wrong. I was so excited to see your video here on RUclips. Your bread looks beautiful (as usual). This will be my next bake! Happy New Year.
Aw thanks for following along Patty!! I actually thought that bench scraper was too sharp for my island because I felt like it was scraping up bits of wood LOL! But for a granite or quartz countertop, it would be perfect.
Thankyou for sharing your latest recipe. I will definitely be giving this a try. I have been using your recipe for sourdough for a while now & it never disappoints. Just wondering if you have made any sourdough with wholemeal flour (I think you might call it whole wheat in the US). If you have, can you share any tips as I find it quite dense & not as appealing as using white bakers flour. Thankyou again & I wish you a wonderful New Year.🎆 Looking forward to seeing what you make in 2025.🥰
Happy New Year!! So glad you are having success. I personally have found that adding any more than 20% whole wheat to a recipe makes the bread too dense for our family. I'm actually OK with it but my kids won't eat it at that point. So basically a Tartine-style loaf is what I recommend for adding whole wheat. 400g bread flour, 100g whole wheat flour, 100g starter, 10g salt. As a starting point.
I think it is related to bake time and also how well proofed the dough is. I used to struggle with this before I got better at bulk fermentation. Then it just took care of itself.
I didn't temp the dough when it came out of the fridge but I'm guessing it was the fridge temp of 38-39°F. I do not let it warm up prior to placing in the oven.
I just found out about you through the RUclips algorithm. I love your channel on sourdough and please continue making mistakes because this is reality and we all do it and there is always a way around it! I have been making sourdough and maintaining a small starter for over 5 years, and l am still learning and newer more easier techniques are being discovered by practical home cooks. One thing l can't seem to figure out is how to make sourdough bread not so sour. Mine is almost vinegary. I threw out my starter a few times and made a new batch from start but it soon turns very vinegary smelling and l really don't like the taste very much of my bread, which is very disheartening. Any sourdough bread l have purchased from any bakery is never as sour tasting as mine is so there must be something they are doing that we don't know. I thought l would put the question out there to see if anyone has this same problem or any solutions to help me out.
I love sourdough! The more sour the better. But if your starter is making alcohol on top, and you pour that off, it reduces the acidity. However, you should probably measure it because you’ll have to re-add back in that same amount of liquid to keep the same hydration.
I’m so excited to see this! I am making rosemary cheddar for the first time! Wish me luck🤞🏼
yum!!! That is basically what I did here! Sourdough is awesome. Luck wished
Looks yummy! Can't wait to try it, thanks!
That looks amazing!
Impressive. Well done.
“Holy crap - that’s sharp!” I immediately paused your video to add that bench scraper to my cart. I follow you on Tik Tok & you’ve never steered me wrong. I was so excited to see your video here on RUclips. Your bread looks beautiful (as usual). This will be my next bake! Happy New Year.
Aw thanks for following along Patty!! I actually thought that bench scraper was too sharp for my island because I felt like it was scraping up bits of wood LOL! But for a granite or quartz countertop, it would be perfect.
Can’t wait to try this once I get a starter again.
Proud weirdo baker here 🙋 thank you for all your amazing attention to the details that matter.
Weirdos unite!!
Thankyou for sharing your latest recipe. I will definitely be giving this a try. I have been using your recipe for sourdough for a while now & it never disappoints. Just wondering if you have made any sourdough with wholemeal flour (I think you might call it whole wheat in the US). If you have, can you share any tips as I find it quite dense & not as appealing as using white bakers flour. Thankyou again & I wish you a wonderful New Year.🎆 Looking forward to seeing what you make in 2025.🥰
Happy New Year!! So glad you are having success. I personally have found that adding any more than 20% whole wheat to a recipe makes the bread too dense for our family. I'm actually OK with it but my kids won't eat it at that point. So basically a Tartine-style loaf is what I recommend for adding whole wheat. 400g bread flour, 100g whole wheat flour, 100g starter, 10g salt. As a starting point.
@thatsourdoughgal-v6l thankyou. Yes that has been my take on using the flour too. It is nicer as a blend than all wholemeal. Thankyou again😊
How do you keep your crust from becoming tough? This will certainly be my next try!!!
I think it is related to bake time and also how well proofed the dough is. I used to struggle with this before I got better at bulk fermentation. Then it just took care of itself.
do you know what the temp of the fermented dough was when you removed it from fridge? Did you let it warm up prior to placing it in the oven?
I didn't temp the dough when it came out of the fridge but I'm guessing it was the fridge temp of 38-39°F. I do not let it warm up prior to placing in the oven.
What size is your glass mixing bowl and where can I get one?
Here is the link (affiliate): amzn.to/420BBBg
I just found out about you through the RUclips algorithm. I love your channel on sourdough and please continue making mistakes because this is reality and we all do it and there is always a way around it!
I have been making sourdough and maintaining a small starter for over 5 years, and l am still learning and newer more easier techniques are being discovered by practical home cooks.
One thing l can't seem to figure out is how to make sourdough bread not so sour. Mine is almost vinegary. I threw out my starter a few times and made a new batch from start but it soon turns very vinegary smelling and l really don't like the taste very much of my bread, which is very disheartening.
Any sourdough bread l have purchased from any bakery is never as sour tasting as mine is so there must be something they are doing that we don't know.
I thought l would put the question out there to see if anyone has this same problem or any solutions to help me out.
Could be due to an overly acidic starter. But if you don’t like the sour tang at all, look into a stiff sweet starter. It removes the sour flavor
I love sourdough! The more sour the better. But if your starter is making alcohol on top, and you pour that off, it reduces the acidity. However, you should probably measure it because you’ll have to re-add back in that same amount of liquid to keep the same hydration.