I don't have dutch oven,mixer,sourdough and living in tropical island.....finally someone answered all my questions all this year! This is really broaden my knowledge,thank you for the beautiful job you've done
Its cold in my kitchen, sometimes I proof my dough in my car, parked in the sun. I try not to use plastics, i cover my bowls with damp towels, it seals pretty well. I take my starter on camping trips, its almost 30 yrs old and has traveled thousands of miles. I enjoy your videos.
There is a cool company called abeego that makes a food wrap replacement, it is cloth with beeswax, you can use it to cover bowls very nicely... I think you would like it. Your starter sounds very well cultured, hehe
Such beautiful loaves! I have no problem baking bread but I have fallen into the same technique and flour over and over. It's like "bakers block". This channel is inspiring me to break out and do some new things. Thank you sir
If you have problems with scoring when you are going for room temp proofing, then you can throw the loaf in the freezer half an hour before you bake. It makes it much easier
So, I instantly subscribed when I saw the name of your channel pop up in my feed, then you said 'May the Gluten be with us' AND have quality content? Thank you very much :D
You are full of hacks 🤯🤯 I've learned to score after removing from fridge. You taught me something about the convection!!! 😮😮 The oven spring hacks! Wow! 👌🏾Thank you!
Gracias Ramón.. Ya tengo como 2 años siguiendo tus videos, descargué la app de cálculo de porcentajes y leí tu presentación de Planeta Pan. Felicidades por tu trayectoria! Saludos de Mexico!
I’m new at baking 🥖 bread and I had lots of questions. 🙏🏼 you for sharing your experience and knowledge. I’m sure i will be using a lot of your tips . Thanks again😊.
Awesome video I am so happy I came across your tips and hacks with so much content we are spoiled for choice and you are definitely the best on baking bread.
Just subscribed. I love your sense of humor. Great bread tips. I especially love the shower cap trick, it’s clever. Thank you for the extra tips. I plan to start baking bread again. Is there a way to make a sourdough bread any more tangy?
Ive been involved inbaking bread at home since I was about 8. Mostly wholemeal. We saw tv cooks, like St Delia in the UK who said dont rise wholemeal dough. We tried it. Once. No wonder her bread wasnt worth eating the next day. Thank goodness for bread pudding. (Not bread and butter pudding that is called bread pudding in the US). So many internet bods repeat this and say wholemeal doesnt keep. Ive no idea why. So our family learned that our tried and tested method, 10 mins kneading, rise, knock back, make loaves, in tins to prove, bake, eat works. Yes you can have problems with stale yeast, forgetting the bread in the oven, weavils in the flour. Not a big problem with white but destroys the gluten in wholemeal. So bread wont rise😮 etc. I use the same recipe and method for both white and wholemeal. But since Russia invaded Ukraine decent wholemeal flour has become difficult to find. Even my favourite local baker struggles. I use 1k strong flour, 25g fresh yeast, 2 tsp salt in the flour, 1 or 2 tblspoons soft brown sugar, depending on how old yeast is, roughly 1 tabledoon olive oil. Though now using sunglower as even in Spain the liquid gold is expendive due to drought leading to bad harvests. I do use recipes for fancy breads but every day bread is so easy and is in my head.
❤thank you so much for your videos and teachings🙏🌞❤️ Since I'm watching you ..i made the best and tasty-est sourdough bread ever! Its not yet perfect as yours..but I'm on the good track🙏💪🌞🤗! Im so grateful 🙏
I have a deck oven and am unable to turn off the convection completely. Even though it has steam injection, it's not enough to create the amount needed for Artisan breads. THANK YOU for the tip on turning the oven OFF to maintain steam for the first 20 minutes!
I'd love to know where you purchased the atomizer seen at 02:18 in the video and thank you for your videos. I just found you and love that you share so much and provide such good videos where comparisons are provided. It helps me understand better why it helps to do things a certain way.
Thank you very much for the tips. I really would like to make crusty breads but my oven's heat hardly reach 400. I only make our common pan de sal. 375 will do
My seed and nut wheat sourdough loafs haven't turned out right for one reason or another I gave up making bread, hopefully trying tips from here will help it turn out better
Yoooooooo using a oven bag to retain moisture is epic haha are you using a specialty, high-temp oven bag, or was it just a regular off-the-shelf oven bag? I feel like that bag tech - as well as that foil wrap tech - went COMPLETELY over peoples heads…it’s soooo good, cause even tho it’s “low tech” it’s comes in heavy with the results. Knocks it out the park Instant sub after seeing that…too dope!
In the winter, my bathroom is the perfect proofer with the door closed. I fill the sink about half way with hot water and set a sheet pan on top and set my proofing vessel on top of that. It is Toilet Bread season right NOW!
That's creative! Proofing bread in the winter (when most of us want to bake) is tricky. I sometimes put my starter or dough on my kitchen counter over where the dishwasher is. The heat from the dishwasher (while it's running of course) warms the counter just enough to activate everything. I think the router idea is clever!
I use a warmed up microwave for proofing. About 2 hrs in, I remove proofing bowl, & warm up microwave again. Nicely proofs in 4-5 hrs. Also, near the backside of fridge, but on kitchen counter, there’s warmth coming out, & I use that spot for letting my starter activate overnight. Lastly, small enamel roasting pans w lids work great 👍🏽 for baking. They’re lightweight too!. Requires a layer or 2 of parchment paper on bottom of pan, for not too browned underneath of loaf. I’ll never go back to heavy Dutch oven.😃👍🏽❣️
Sadly, for many of us, gluten-free is an unfortunate and necessary way of life. I run a small bakery serving the gluten-free community and this video has been very helpful to me, too!
I just saw your video, room temperature dough is great and easy to score you just need to make it less wet or to let it dry from 2 mins before oven so that small skin that got formed will used to score. At the bakery i worked, i really loved the same day bakes more then cold fermentation which was less flavourful with the whole grain doughs. Also with baguette
Love your tips! Thank you!Can you suggest how to avoid problems during the baking: if t° 270° high - getting brown too quickly, like in 5 min and the dough stays wet inside, if I low the t° - the crust is too thick. What can I do?
The thickness of the crust has nothing to do with the duration of the baking. Actually, the thickness of the crust is related to the hydration. The more water, the thinner the crust. Simply because it takes more time to evaporate the water during baking.
I found out it had to do with my oven - as soon as I bought and started to use the Dutch oven, it started to work out for me immediately. Every bread loaf is gorgeous, just, if it is overproofed, the crust is thicker, but it's edible anyway. I understand that sugars in an overproofed dough move to the top when we heat the oven up to 250° C, and that makes the crust thicker.
I hated the metric system for years but now wish we would just switch like a bandaid. Itll suck for a bit but make America more competetive in world markets long term.
I only watched part of this video, but if I had to do these steps each time, I would probably never bake bread. I get by just fine with just a fraction of these steps, here is some things I do. I use only 1 oven temp, 425 ( and with convection), I always put a small pan of water in the oven as I start my preheat ( about 20 min before cooking) , Brush the dough with egg wash as you are putting it in the oven gives it a lovely browning. cook it until it reaches 200 degrees F. if you dont have a thermometer, cook it until you can smell it, that should be about ready.
I have always been taught that to perform autolysis, you should use only water and flour, without any yeast. The yeast is then added later along with the other ingredients. Why do you suggest using yeast even for autolysis?
Me too. Autolyse is water+flour. Fermentolyse : water+flour + ferment / starter. From “Open crumb mastery”: “A true autolyse never includes the starter. The point of the autolyse is to let the flour hydrate, to let the gluten begin forming, and to let the enzymes work their magic. When you add starter to the mix you are interfering with that process. The acid from the starter will tighten the gluten, and the yeast and bacteria will begin the process of fermentation. Therefore, an autolyse will always be more effective if it doesn't include starter.” Protease is more active under acidic conditions (i.e. during fermentation after the starter has been added). For those who incorporate the starter into their autolyse (as discussed below) the effect of protease will likely be more prominent compared to those who autolyse without the starter.”
LOL! 😅 So, it seems Dr. Ed is now trying his hand at being a realtor, too! (Just as long as he can make some 💵 💰 money on it!) Wishing ALL of your family a wonderful, happy, & healthy Thanksgiving, Dan. ❤
As with all your ingredients, use the highest quality/best tasting to get the most pleasing results. If your tap water tastes awesome, use it - IF your starter is mature and very strong, otherwise the chlorine may affect it. I use filtered water for my starter and recipe water and I've always had excellent results.
I am also a beginner in baking😉❗️I'm always unsure🥴when it comes to recognizing whether a dough is kneaded💪enough! How can this be recognized🧐❓❓❓By the way, I knead by hand🤷♀️,don't have a blender or even a food processor (KitchenAid)😩😢 🫶🇨🇭✌️
Thanks for the reply! I'm new to baking, and I've really enjoyed your channel. I've watched your video with Richard Bertinet multiple times, and just can't quite yet get his slap and fold technique. I'm looking to get away from using my Saub for bread, and think a Combo Cooker will be better for batard loaves (and easier to load the dough in). @@glutenmorgentven
I don't understand the method of storing the dry starter. After all, if you put flour-coated sourdough in a bag, it will get moldy. No need to dehydrate it???
You have to dry it more with flour than in the video, even 1:10 ferment:flour. Coat it and rub between fingers. Don’t put into a plastic bag full of air; put into a tight glass jar and I always suck the air out with a special tool.
@@OlgierdKostanowicz yeah.. I have a jar vacuum:) for my fermentations and storying of food. Forgot its name . But, to be honest, I prefer just spreading it on parchment and drying out. Baked breads with both: no difference. The *covered it flour* one is, perhaps, a tiny bit slower starter.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread
I don't have dutch oven,mixer,sourdough and living in tropical island.....finally someone answered all my questions all this year! This is really broaden my knowledge,thank you for the beautiful job you've done
May the Gluten be with you!
Spliting the dough into smaller portions to cold ferment made my day! I'm not sure why I never thought of that!
Loved all the tips.. Especially the sourdough starter dehydration n storing for long term. Thanks a bunch for sharing.
May the gluten be with you!
Its cold in my kitchen, sometimes I proof my dough in my car, parked in the sun.
I try not to use plastics, i cover my bowls with damp towels, it seals pretty well. I take my starter on camping trips, its almost 30 yrs old and has traveled thousands of miles.
I enjoy your videos.
There is a cool company called abeego that makes a food wrap replacement, it is cloth with beeswax, you can use it to cover bowls very nicely... I think you would like it. Your starter sounds very well cultured, hehe
So happy to find your channel! These tips are game changing! Bake ON!
Such beautiful loaves! I have no problem baking bread but I have fallen into the same technique and flour over and over. It's like "bakers block". This channel is inspiring me to break out and do some new things. Thank you sir
If you have problems with scoring when you are going for room temp proofing, then you can throw the loaf in the freezer half an hour before you bake. It makes it much easier
Im going to be traveling for the holidays and my family wants me to make them bread, this hacks will come in so handy! Thank you!
So, I instantly subscribed when I saw the name of your channel pop up in my feed, then you said 'May the Gluten be with us' AND have quality content? Thank you very much :D
I love watching you in this video. You are an excellent teacher… you know your stuff! 😊
You are full of hacks 🤯🤯 I've learned to score after removing from fridge. You taught me something about the convection!!! 😮😮 The oven spring hacks! Wow! 👌🏾Thank you!
Gracias Ramón.. Ya tengo como 2 años siguiendo tus videos, descargué la app de cálculo de porcentajes y leí tu presentación de Planeta Pan. Felicidades por tu trayectoria! Saludos de Mexico!
These tips are so amazing! And so many! Much appreciation and gratitude! Looking forward to your next videos 😊
I’m new at baking 🥖 bread and I had lots of questions. 🙏🏼 you for sharing your experience and knowledge. I’m sure i will be using a lot of your tips . Thanks again😊.
The papillote in regards to bread and not fish was new to me, thank you for the video!
Wow, que barbaro tu ingles!!!! bravo!!!! 🇦🇷🇺🇸🇦🇷🇺🇸🇦🇷🇺🇸🇦🇷🇺🇸🇦🇷
When your home temperature is on the cooler side, you can turn on the oven light for a warmer proofing environment.
What a wonderful set of all very useful baking hacks! Thx a lot. Cheers from Denmark!
You are the master of bread making! This is just my thought.
Awesome video I am so happy I came across your tips and hacks with so much content we are spoiled for choice and you are definitely the best on baking bread.
Grateful for teaching us
Just subscribed. I love your sense of humor. Great bread tips. I especially love the shower cap trick, it’s clever. Thank you for the extra tips. I plan to start baking bread again. Is there a way to make a sourdough bread any more tangy?
Such great tips , you make the starter so easy
This is sooo helpful. Thank you 🙏💕
Lovely video with so many great tips ❤ Thanks so much for sharing! Much love and happiness to you and yours 🙏🥰👏💯🏆
What a lovely teaching. . . . Thank you so very much . 😘❤️🌹⭐️
Wow so much to take in
Will watch again
This the best video ever ♥️
Great tips! Thanks for passing along your knowledge 👍
Great tips!
Glad you like them!
Ive been involved inbaking bread at home since I was about 8. Mostly wholemeal. We saw tv cooks, like St Delia in the UK who said dont rise wholemeal dough. We tried it. Once. No wonder her bread wasnt worth eating the next day. Thank goodness for bread pudding. (Not bread and butter pudding that is called bread pudding in the US). So many internet bods repeat this and say wholemeal doesnt keep. Ive no idea why.
So our family learned that our tried and tested method, 10 mins kneading, rise, knock back, make loaves, in tins to prove, bake, eat works. Yes you can have problems with stale yeast, forgetting the bread in the oven, weavils in the flour. Not a big problem with white but destroys the gluten in wholemeal. So bread wont rise😮 etc.
I use the same recipe and method for both white and wholemeal. But since Russia invaded Ukraine decent wholemeal flour has become difficult to find. Even my favourite local baker struggles. I use 1k strong flour, 25g fresh yeast, 2 tsp salt in the flour, 1 or 2 tblspoons soft brown sugar, depending on how old yeast is, roughly 1 tabledoon olive oil. Though now using sunglower as even in Spain the liquid gold is expendive due to drought leading to bad harvests.
I do use recipes for fancy breads but every day bread is so easy and is in my head.
❤thank you so much for your videos and teachings🙏🌞❤️ Since I'm watching you ..i made the best and tasty-est sourdough bread ever! Its not yet perfect as yours..but I'm on the good track🙏💪🌞🤗! Im so grateful 🙏
Exzellent!Thanks.
That was awesome. Thanks for sharing.
Gluten abend, thanks for the tips! How do I watch all of your videos? I’m glad I found you on TikTok, this led me to RUclips with longer videos.
This is my new favorite channel
Excellent video.
Any tips for wholegrain baking ?
What great video thank you!
I have a deck oven and am unable to turn off the convection completely. Even though it has steam injection, it's not enough to create the amount needed for Artisan breads. THANK YOU for the tip on turning the oven OFF to maintain steam for the first 20 minutes!
I'd love to know where you purchased the atomizer seen at 02:18 in the video and thank you for your videos. I just found you and love that you share so much and provide such good videos where comparisons are provided. It helps me understand better why it helps to do things a certain way.
Thank you very much for the tips. I really would like to make crusty breads but my oven's heat hardly reach 400. I only make our common pan de sal. 375 will do
Great information and things I had questions about as I’m just getting started - thank you!
Thanks for sharing ❤
I Think "Gluten Morgen" is the best youtube name I ever came acrross with. 10/10 Instant Subscribe.
May the Gluten be with you!
Great info Thankssss
❤❤ I like your technique
Thanks! ❤
My seed and nut wheat sourdough loafs haven't turned out right for one reason or another I gave up making bread, hopefully trying tips from here will help it turn out better
Very very helpful - thank you!
Yoooooooo using a oven bag to retain moisture is epic haha are you using a specialty, high-temp oven bag, or was it just a regular off-the-shelf oven bag?
I feel like that bag tech - as well as that foil wrap tech - went COMPLETELY over peoples heads…it’s soooo good, cause even tho it’s “low tech” it’s comes in heavy with the results. Knocks it out the park
Instant sub after seeing that…too dope!
I SO agree with you! Such a great option for days when I'm not up to hauling around my heavy cast iron vessels for great oven spring! 🥰
Cast iron dutch oven is reusuable ($$$) and multupurpose
The oven bags that I use resist up to 280°C (530°F)
Thank you for the info!
Y'all have a wonderful Thanksgiving!
🍁🦃🍂
In the winter, my bathroom is the perfect proofer with the door closed. I fill the sink about half way with hot water and set a sheet pan on top and set my proofing vessel on top of that. It is Toilet Bread season right NOW!
Just in case you are thinking... No I do not make my starter in there.
That's creative! Proofing bread in the winter (when most of us want to bake) is tricky. I sometimes put my starter or dough on my kitchen counter over where the dishwasher is. The heat from the dishwasher (while it's running of course) warms the counter just enough to activate everything. I think the router idea is clever!
@@christinec3170 The dishwasher is a great idea. Back in the day I used to set the dough on the back of my computer monitor.
hahahaa
I use a warmed up microwave for proofing. About 2 hrs in, I remove proofing bowl, & warm up microwave again. Nicely proofs in 4-5 hrs. Also, near the backside of fridge, but on kitchen counter, there’s warmth coming out, & I use that spot for letting my starter activate overnight.
Lastly, small enamel roasting pans w lids work great 👍🏽 for baking. They’re lightweight too!. Requires a layer or 2 of parchment paper on bottom of pan, for not too browned underneath of loaf. I’ll never go back to heavy Dutch oven.😃👍🏽❣️
I use plastic yoghurt containers with cloth liners as bannetons
Hair cap covers are a great idea
I love your tips, but what about whole grain bread? I try not to eat white bread, because the gluten isn't my friend.
I’m so sick of the “gluten free” fad that I could scream so your channel made my heart go pitter patter ❤
Blessings and Happy New Year 🎊 😊
Sadly, for many of us, gluten-free is an unfortunate and necessary way of life. I run a small bakery serving the gluten-free community and this video has been very helpful to me, too!
thanks a lot!!!
Wonderful hints
Good stuff.
I just saw your video, room temperature dough is great and easy to score you just need to make it less wet or to let it dry from 2 mins before oven so that small skin that got formed will used to score. At the bakery i worked, i really loved the same day bakes more then cold fermentation which was less flavourful with the whole grain doughs. Also with baguette
wonderful!
May the Gluten be with you!
los hacks en ingles suenan lindos! mis batches perfectos son los que hago el scoring con la masa en temperatura ambiente sin cobrir
Está la versión en español también en mi otro canal.
Great tips
Great video
That's cool. Thank you
Love your tips! Thank you!Can you suggest how to avoid problems during the baking: if t° 270° high - getting brown too quickly, like in 5 min and the dough stays wet inside, if I low the t° - the crust is too thick. What can I do?
I bake at 240-250°C. Maybe try using the last quarter of the bake using only the lower heater of your oven.
@@glutenmorgentven I will try that, and thank you very much for responding. Your bread looks so beautiful! 💓
If you let your bread brown really dark, like it looks burned, the crust will be thin and crispy.
The thickness of the crust has nothing to do with the duration of the baking. Actually, the thickness of the crust is related to the hydration. The more water, the thinner the crust. Simply because it takes more time to evaporate the water during baking.
I found out it had to do with my oven - as soon as I bought and started to use the Dutch oven, it started to work out for me immediately. Every bread loaf is gorgeous, just, if it is overproofed, the crust is thicker, but it's edible anyway. I understand that sugars in an overproofed dough move to the top when we heat the oven up to 250° C, and that makes the crust thicker.
thank you.
Curious about cold fermentation and scoring. So you can bake the bread while it's COLD for the same time and temperature?
As somw who nvsr acuuly baked
But watch yotube this is best video
Short and to point!
I hated the metric system for years but now wish we would just switch like a bandaid. Itll suck for a bit but make America more competetive in world markets long term.
Where do we store that starter in the refrigerator, or at room temperature?
This is a wonderful video. Thank you for sharing and posting your hacks. I definitely prefer a thin crust on bread, way less painful on my broken TMJ.
I only watched part of this video, but if I had to do these steps each time, I would probably never bake bread. I get by just fine with just a fraction of these steps, here is some things I do. I use only 1 oven temp, 425 ( and with convection), I always put a small pan of water in the oven as I start my preheat ( about 20 min before cooking) , Brush the dough with egg wash as you are putting it in the oven gives it a lovely browning. cook it until it reaches 200 degrees F. if you dont have a thermometer, cook it until you can smell it, that should be about ready.
I have always been taught that to perform autolysis, you should use only water and flour, without any yeast. The yeast is then added later along with the other ingredients. Why do you suggest using yeast even for autolysis?
When you use sourdough starter you can add it from the beginning since it ferment very slowly.
Yeast n a starter behave differently
@@glutenmorgentven then it's not an autolysis anymore
Me too. Autolyse is water+flour. Fermentolyse : water+flour + ferment / starter.
From “Open crumb mastery”:
“A true autolyse never includes the starter. The point of the autolyse is to let the flour hydrate, to let the gluten begin forming, and to let the enzymes work their magic. When you add starter to the mix you are interfering with that process. The acid from the starter will tighten the gluten, and the yeast and bacteria will begin the process of fermentation. Therefore, an autolyse will always be more effective if it doesn't include starter.”
Protease is more active under acidic conditions (i.e. during fermentation after the starter has been added). For those who incorporate the starter into their autolyse (as discussed below) the effect of protease will likely be more prominent compared to those who autolyse without the starter.”
@@SergeTaquin autolysis is not needed in sourdough
Is the banneton eco hack from milk box safe to be baked in oven?
Yes because you need to UNMOLD first. Do not bake the eco banneton!
Bannetons never go inside the oven, it is only for proofing
Don't bake anything but the dough.
Thanks l appreciate really amazing
can we do this with gluten free bread
most of the hacks you can.
SUBSCRIBED!
May the gluten be with you!
You are cool!
bravo!
You're funny 😊
May the gluten be with you!
LOL! 😅 So, it seems Dr. Ed is now trying his hand at being a realtor, too!
(Just as long as he can make some
💵 💰 money on it!)
Wishing ALL of your family a wonderful, happy, & healthy Thanksgiving, Dan.
❤
Capt Morgen, what water do you use in your bread recipes? Just tap water, filtered water or spring water?
As with all your ingredients, use the highest quality/best tasting to get the most pleasing results. If your tap water tastes awesome, use it - IF your starter is mature and very strong, otherwise the chlorine may affect it. I use filtered water for my starter and recipe water and I've always had excellent results.
Great and outstanding tracks. But here my issue is. I am having wood fired oven. Please tell me. How I bake in it
Try to heat it at aroud 300°C. Then remove the fire and let it cool for 10 minutues. Add some water to make steam in it and then put the bred in too.
I am also a beginner in baking😉❗️I'm always unsure🥴when it comes to recognizing whether a dough is kneaded💪enough! How can this be recognized🧐❓❓❓By the way, I knead by hand🤷♀️,don't have a blender or even a food processor (KitchenAid)😩😢
🫶🇨🇭✌️
I recommend you to watch my other videos here in the channel!!!
@@glutenmorgentven
😳🤔🤷♀️
Hi Do you have a recipe of making bread in high altitude 😩
MMmm... not yet! Good idea!
Is that just a simple Lodge Combo Cooker?
Yes, the LLC3.
Thanks for the reply! I'm new to baking, and I've really enjoyed your channel. I've watched your video with Richard Bertinet multiple times, and just can't quite yet get his slap and fold technique.
I'm looking to get away from using my Saub for bread, and think a Combo Cooker will be better for batard loaves (and easier to load the dough in). @@glutenmorgentven
Why are kids not thought in school these skills!!!
Time for schools to change! This is life skills! ❤
I cook sourdough in dutch oven
No stone needed
No spraying oven or loaf either
Some hugly mistakes but a overall good and useful video.
I never even knew there were thin plastic bags designed for withstanding oven temperatures...
Where does your accent come from? Ut really reminds me if Auricanna
#2, Or you could save a few bucks and use a cast iron griddle or pan.
where;s the link in description?
www.glutenmorgentv.com
My breads always come out mostly white, when lots of water is added
You don’t need to preheat a baking steel for one hour! 15-20 minutes is all it takes.
I don't understand the method of storing the dry starter. After all, if you put flour-coated sourdough in a bag, it will get moldy. No need to dehydrate it???
Dehydrated sourdough last for years!
you could put it in the freezer until your big dinner party.
You have to dry it more with flour than in the video, even 1:10 ferment:flour. Coat it and rub between fingers. Don’t put into a plastic bag full of air; put into a tight glass jar and I always suck the air out with a special tool.
@@MartaSpendowska Vacuum sealer.
@@OlgierdKostanowicz yeah.. I have a jar vacuum:) for my fermentations and storying of food. Forgot its name . But, to be honest, I prefer just spreading it on parchment and drying out. Baked breads with both: no difference. The *covered it flour* one is, perhaps, a tiny bit slower starter.
Show that oven spring with a healthy 100% rye bread.
😅