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I believe Wecht jars are German. I used them for canning for years.

I’ve used a baking steel and a stainless steel bowl and had good luck.

@8:35 Wow! 26 with four kids. You got busy in your teens.

Great work on the two mixers. I did the freshly milled bread on my Anskarsum...taste good but a bit dense at the bottom of the sandwich loaf. What could be the reason?

Do you keep your starters on the countertop or refrigerate until you want to make levain

My dough usually just mushes and grabs the blade. I manage to get ears but they’re ugly haha

Beautiful!

Looks great but wheres your recipe??

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Is the dough frozen?

I could even do the design but getting a dough so well fermented and hopefully aromatic and flavorful , that’s the key!

Every time I try to score my loaves they deflate and don't really open up when baking . Why? Any ideas?

I have been making bread and rolls in my KitchenAid Bowl-lift stand mixer for 50 years. Never a problem. I did upgrade when they came out with the spiral dough hook. I like it better than the older style.

Bruv... Are you sure? I dont even measure anymore.

Coud you do me a favor please, can you do a video you scoring slowly, I tried to do like you but it doesn't work with me please please I'm in love with your scoring so gorgeous ❤

That is really cute. xx

Hi why you use brown rice instead white rice ,can you please telling me the difference?

Best sourdough design ever!! Totally making this

My starter was basically dead then one day MY ENTIRE TABLE GOT COVERED IN STARTER!

❤❤❤❤t.y. for helping me learn about sourdough and so much more. Im so grateful. ❤❤

I keep my starter in the fridge when not in use at the bottom (coldest part). I feed my starter once a week. When its feeding time I take it out of the fridge to warm up, eyeball a 1:1:1 ratio and my starter ALWAYS overflows. I literally started making sourdough less than a month ago lol 3 loaves every weekend

I can’t get the small scoring 😢, I’ve been trying too many times

why u stop making videos here in TH-cam 😢?

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.. Western Virginia ..

Thank you

Just made a loaf yesterday from a hungry starter and it definitely makes a difference

What kind of flour do you use before scoring?

It’s both…. Simple and difficult. Easy to learn the basics, hard to get that perfect loaf. Analogy.. you can learn to weld two pieces of metal together in 15 minutes … it takes 10,000 hours to become a decent welder. Same with baking. Years to perfect the art! If you love it… you will succeed!!

If you could only have one of your mixers, which would you choose if you could only get one? (Which is me) lol I don’t have a flour mill so I use King Arthur bread flour.

Thank you for this tutorial. I’m learning sourdough and my wife only likes a soft dough, so you thing half and half, fresh milled and commercial flour would work?

If i want to make one loaf of bread what would my ratios be for the leavening, and then how do I make bread using the whole leaven?

Should I toss the starter and try again if the resulting bread didn’t grow at all in the oven?

I've tossed so many starters thinking the grey stuff was mold

Looks to good to eat now!

Yes my house is freezing due to menopause lol so I have to leave my dough on the counter for 6-8 hours instead of 3-4. Environment , flour and water all make a difference that’s for sure

Why do you add the salt after the fact why don't you add the salt with the water before you put the flour in

The music is very distracting because of the lyrics has nothing to do with sourdough bread if you're going to have music just have instrumental

Boo. It’s easy. Throw the stuff in the bowl make it a bun shape put in oven and enjoy. Too many TH-camrs make sourdough inaccessible. Putting it too high on the pedestal. If it has that super hard outside and really big holes on the inside it looks great on video but makes a shit sandwich. Go on and make your bread. The technique is for when you want to be bougie and show off.

What type of flour do you use for the scores to show?

So pretty. I will try this.

Loved this! Thank you for sharing your knowledge. Where did you purchase the brown liner paper shaped for the proofing basket! Thanks again!

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Can you explain why you fed Aggie twice. Once at beginning of your video and again at the end?

My Kitchen-Aid is fine for a single batch of dough: it’s very old, more than 30 years old. If it did struggle with kneading, I would just let it rest every 3-4 minutes.

The scoring is a great as your advice is! Very nice!

Judas Priest just make it simple. One to four, one to three yada yada. This is NOT for beginners! Bye

It's almost too pretty to eat! 😁😁

Does sourdough taste sour ?

Pretty! I love making gingerbread houses