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Hiii Katie! WOO HOO! I'm so happy to hear that this method worked well for you. Thanks so much for checking out my video and letting me know how your bread turned out. Have a wonderful weekend!

Hii! I actually don't weigh my flour and water for the starter but it's roughly 2-3 tablespoons of each to get a thick pancake batter like consistency. I hope that helps!

Thank you for checking out my video!

Hii Jan! I'm so sorry to hear that your dough over-proofed by the morning. My room temperature is about 66 deg F. If your home is warmer than that and especially during the summer time, you can let the dough proof overnight in the fridge instead. I hope next time works out better and thanks so much for checking out my video!

HAHA YESSS!

Hiii! Thanks so much for checking out my video and that's a great question. My room temperature is about 66 deg F and I leave it out on the counter wrapped with beeswax paper for up to 3 days. Also, if I know I'm not going to finish the loaf in 3 days. I slice up the amount I'm not going to eat right away (usually half the loaf) and put it in the freezer. Just defrost at room temperature and it's almost as good as fresh baked. This bread, as well as all my other sourdough recipes, freeze really well. I hope that helps!

@@RosiesKitchenAdventures Thank you very much. your answer is comprehensive. The bread according to your recipe is very tasty. I also made buns from the dough. And they end too quickly)

Thanks so much for checking out my video!

Hii Susan! Thanks so much for checking out my video and I'm so excite for you to give these a try!

Hiii! I'm so sorry for my delayed reply but the organic spelt flour should have worked well with the recipe as is. However, different flours or even brands of flour can absorb different amounts of water so you might need a few tablespoons less water if the dough was too wet. I hope the bread turned out well for you!

Exactly!! Thanks for checking out my channel!

Hiii Paul! Thanks for checking out my video and that's a great question. Hmm...I've actually never had Dave's bread but I would guess that this bread is more dense. I hope you give this recipe a try and would love to hear how it turns out for you! Also, I bet others would be curious if you could report back on how it compares to Dave's bread. Thanks for all your support!

Hiii! Thanks so much for checking out my video!

That's so exciting!! I hope your bread turned out well. Thanks so much for checking out my video and giving it a go!

Thanks for checking out my video!

Hii Donna! Thanks for checking out my videos. I'm so sorry the sourdough bread initially didn't work out for you but I'm glad you kept on trying! I hope you love the English muffins and cinnamon rolls. Sourdough is definitely a journey with lots of trial and error. Be well and happy baking!

@@RosiesKitchenAdventures I may have done something wrong; my English muffins don't have nooks and crannies😟They taste ok though. Any thoughts on what I did wrong? I left them out overnight to proof; do you think I should have put them in the fridge instead?

Hiii! I apologize for the delay in reply. When you take them out of the fridge, you can let them sit out for about 20 minutes to take the chill off. They will usually still cook up well even if you don't have time to let them sit out first but letting them sit first will make them a bit more poofy.

@@RosiesKitchenAdventures Appreciate the reply. First attempt = starter was too young = discard was too young. Placed in fridge. No overnight rise. No rise in oven. Second attempt = starter is active. Made with discard. Left o counter overnight = overproofed in the morning. Baked two of them anyway. Very little rise but definately baked through! Was like a pan bread. Extremely tasty. This is all my fault . Should have put the second batch in the fridge. I'm a novice. 100%. Looking forward to trying again in a week or so. I'm going to get this right eventually. Those English muffins look great!

@@eoh8915 Thanks for the update! That's actually great progress and you are figuring out how to make the necessary adjustments along the way. When I was first learning about sourdough, I made dozens of loaves before getting a reasonably edible one so you are definitely on the right path!

Glad you liked that part! Thanks for checking out my video!

Hii! Thanks for checking out my video! For more details on my standard sourdough recipe, please check out that separate video: th-cam.com/video/Ao5m9qI94Z0/w-d-xo.html

Average is 50/50 water/flour.

Love that comment! Hello from another Hoosier!!

Hiii Carol! Thanks so much for checking out my video and I absolutely loved hearing about your great-grandmother! It's amazing how people fed their families back then. Thank you for sharing. Be well and happy baking!

YAAAY! I'm so glad you ended up trying this recipe and your mixture of flours sounds delicious! Ahh...I didn't realize your multigrain flour was more like bran so that was a good call to only substitute part of the flour with that. Be well and have a wonderful weekend!

Hiii! Thanks so much for checking out my video! Have a wonderful weekend

HAHA I know!! I wish it was faster too and always have a big jar of it so I don't run out. That's so exciting that you are trying it!

That's a great tip! Thanks so much for checking out my video and sharing what you do!

Hiii! Thanks for checking out my video and those are great questions! I unfortunately have not tried this recipe with gluten-free options but I hope someone here has experience and can chime in on what they've tried! Be well and happy baking!

Hii! That's so exciting that you are making your starter. Your starter sounds like it's coming along nicely and it's totally normal for your starter to deflate after being very active. You can give it an extra feeding once it's deflated if you happen to notice it then but waiting till the next morning is totally fine too. I can't wait for you to start baking with your new starter!!

Phew 😅Thanks Rosie!! Will update you when I make my first loaf!

@@ag2167 I look forward to the update!

Hiii! Thanks for checking out my video and I apologize for the delay in response. These are the wooden spoons I use for mixing my dough (affiliate link: amzn.to/3JjfgE4) but I unfortunately don't remember where my bread knife came from. I've had it way sooo long! I can usually get away with leaving the bread out at room temperature (about 66 deg F for me) for about 3 days but I believe it could last up to 5 days in the fridge. This bread freezes really well so I sometimes also slice up half the bread, wrap it in foil, and then freeze it. I hope that helps!

Hii! Thanks so much for checking out my videos and I'm so happy to hear you enjoyed the recipes!! I'm glad I could in some way. Your english is excellent and Malaysia is such a beautiful place. Be well and happy baking!

@@RosiesKitchenAdventures Thank you! 😄

That sounds great! I'll definitely have to try it! Thanks for checking out my video.

@@RosiesKitchenAdventures I think it’s great. You’re welcome.

Hiii Gloria! Thanks for checking out my video and I can't wait for you to try this recipe. You can certainly leave out the sugar. Be well and happy baking!

Hii Ann! That's a great idea. Yes, you can certainly use this for pizza dough without the nuts. Also, here's my video for my standard sourdough pizza dough if you are interested: th-cam.com/video/pRkHF0ypbCM/w-d-xo.html

@@RosiesKitchenAdventures thank you so much!!!🤗🤗🤗

Hiii PK! I'm so happy you enjoy my videos! Thanks for all your support and I can't wait for you to try my recipes.

Hiii! Thanks so much for checking out my videos and that's a great question. A starter that's fed a day before and past its peak can be used in this recipe without any major changes. Be well and happy baking

Hiii! Thanks so much for checking out my video! I'm so sorry to hear that you are going through a difficult time and I'm glad my channel can help you in some way. Be well ❤🙏

Hiii! Lilian! Thanks so much for checking out my video and I can't wait for you to try this recipe. You can use the same amount of multigrain flour but you might need a bit less water since different flours absorb different amounts of water. Please reserve ¼ cup of the water and add it in a spoonful at a time until the dough comes together. Be well and happy baking!

Thanks for reply will try. Will post here when the bread is done

Hii! Thank YOU for checking out my video!

That's great to know! Thanks so much for checking out my video!

Hiii Cheryl! Thanks so much for checking out my video and I'm so excited for you to try this recipe! I'd love to hear how they turn out for you if you get a chance. Be well and happy baking

Hiii! Aww thanks for checking out my videos and I'm grateful for your support!

Hii! That's a great question! Here's my video on how I shorten my normal sourdough process: th-cam.com/video/EFTsMdeJma4/w-d-xo.html.

If your sourdough is too sour, take out a portion, and feed that portion in equal ratio. That will reduce the 'sour'. Use it later the same day or next. Don't wait too long...or the acidity will take over again.