There is SO MUCH to say about sourdough bread, and all bread for that matter, it is an evolutionary learning process and it nevers ends! We’ve go pretty heavy on theory the past talking about fermentation and accelleration of the puff, and in a practical way with video 101 where I showed you my whole sourdough loaf making process and this week I wanted to highlight 8 tips, 8 practical decisions I make along the way to make sure everything comes out just how I like it.
This week’s useful links…
The Real Bread Campaign: https://www.sustainweb.org/realbread/
Beginners Sourdough Loaf, Start to Finish Video: https://www.youtube.com/watch?v=vmb0wWKITBQ&t=65s
My Sourdough Recipe lives on my blog here: https://www.bakewithjack.co.uk/blog-1/2018/7/5/sourdough-loaf-for-beginners
The Sourdough Playlist: https://www.youtube.com/playlist?list=PL23nszfeBoFncMGN800zJvujGQGrpR-Wk
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Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Truly engaging video!!
Truly engaging video!!
Yay! I am addicted to making sourdough! I am getting so much better! Thanks to Jack! You are D man!
Can you add a translation of the Arabic language and thank you
Interesting, your point about the difference between strength and structure. In my sourdough journey (3½ years now) my normal loaf has some rye, I have tried kneading but always felt it did more harm than good and I could see the structure tear. So stretch and fold is what I do. Some of it in the bowl, some on the table.
I don’t tend to use flour on the table but I’m going to try your tip about spritzing water.
So exacting and concise – an absolute wealth of information. I love these video`s!!
Sourdough tip No9: Make sure you follow Jack’s advice as it will consistently give you excellent results
One year 50? I am so way ahead! 30 in 3 months…
That whistle in tip 7 sent my dog crazy! Keep the videos coming Jack, love em
“3. Build structure” Do that with rye. 🙂
You are so hyper and happy, even if I’m not baking a loaf, I’m watching you just for the smile. Thanks Jack.
Thanks Jack, I have never missed a week of your video. One question though, can we build “structure” by kneading instead of “stretch and fold”. Don’t both deliver the same results?
Loved this series Jack. You tackled most of my sourdough problems in your usual upbeat and helpful way. Feeding up my starter tonight and baking tomorrow. Thank you!
Brilliant, as usual Jack. The best sourdough I ever made was when I was getting constantly interrupted. I lost track of how many folds, how much time between each so I just went by gut feeling and hoped. And it worked! Wish I had written it down. But I do nowadays thanks to you. ❤
I love your tips!
Great stuff… Paul Hollywood should have you on his show one day…
thank you thank you thank you!!! started baking bread April, still practicing!!!….. cynthiaArt
hello Jack ,Thank you for another fantastic video .
I have a general question, I am a pizza baker and i make also sandwich bread .
I use the same dough both for Pizza and Sandwich
I always try to make a dough that enhance my pizza’s taste . I use about 62% water in my dough.
My question is ; As a rule of thumb , can we say that , a good bread Dough Is also a good Pizza Dough ?
If you have any idea to make a better Pizza dough you are welcome to tell me that .
thank you in advance
Very thought out! This is new school.
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