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Going off of cup measurements instead of using scale measurements when baking can differ depending on weather. You might find that sometimes you'll need less flour and sometimes you'll need more. It's ok to add more if you need to get the consistency. This is a faster rising sourdough recipe, so if it's rising in somewhat warmer temperatures it might rise too fast to let it rise overnight. When I make this I mix my freshened starter (first step) and that sit over night. The next morning is when I mix my dough and work with it throughout the day.

@@threestrandshomegrown thanks for the quick reply. Yes I realise that now. And my ambient temp is significantly higher now that it’s summer. And I learnt after the fact levain shortens proofing time and makes dough rise really fast. The bread has a very delicate almost cake like crumb. I’m not exactly complaining 😃

Thank you! Have you used Azure before? I love it lol

That's sweet thank you, I will

Thank you so much 😊

Thanks 🤗

Yes, that would have been me feeding it. I don't usually show me putting the filtered water in it because our filter is on the other side of the kitchen ☺

Yes, I have heard that too. I tried it with using no metal for a while, but honestly never found a difference. I'm sure it must make some kind of difference, but not enough of one for me to worry about it too much. I've started using whatever it is I have and not making it complicated lol. I always tell people to use or do whatever it is they're comfortable with and don't get overwhelmed. Everyone has their own way of doing things ☺

I'm sorry. I had lost my voice and did my best. Most people have heard it ok turning their sound up. I make the same recipe again in the video titled "filling a Christmas order". You should be able to hear that one better. I hope that helps

Oh 😂 We were rainy and warmer temps so some bugs were out. Not looking forward to bug season, but I do want warmer temps lol

Hey neighbor 👋 I would love to know how you make the Jello. I want to try to make little gummies with some juice too but haven't gotten to it yet.

I usually feed mine 1/3-1/2 cup of flour because I am usually using it every morning. If I'm not going to really be using it that much, I will only put about 1/4 cup. Mine is in a 1/2 gallon jar though. If you're keeping yours in a smaller jar it might not fit that much once it doubles. I don't measure my water though really. I put enough water to make the consistency like thick pancake batter and there's no dry spots of flour. I hope that helped! I am planning on making a more detailed video now that my videos can be longer than 15 min.

Hey Christy! Thank you for letting me know what you would like to see. That helps me a lot with knowing what I need to be sharing. I have actually been working on starting a fresh starter the last few days and planning on doing a video of the process. As soon as my starter is finished I'll be puting the video together. Does that sound like what you're looking for? I'm also planning on doing a trouble shooting video for making yeast and sour dough breads. I've been getting several different types of questions and concerns working with both breads so I thought I would try to cover those in a video as well.

oh yes I would love that and the trouble shooting video as well. Thank you very much I appreciate your videos and time @@threestrandshomegrown

You are sweet, thank you! We hope the same for you and your family!

You might need to try turning your volume up. I had lost my voice when I did the voiceover for this video so I couldn't talk really talk loud. I'm sorry about that. Others who have watched this have just had to turn the volume up a little bit