วีดีโอ

I've had my Bosche for a long time...put your liquid in (dough hooks in the bowl) and add the flour in smaller increments and mix a bit after each addition. No mess!

Hi Sarah! I have been following you since the beginning. My question is how does it work to gift starter? Maybe a silly question but if I gift 50g does my friend just start feeding like normal? Thank you and thank you for the wealth of information you have shared.

Love the music and the kitten. Oh yeah the bread too❤❤❤

Hello, Sarah! Great video and Happy New Year from California! 🎉 Questions: I am on day 6 and I'm a first time starter of starter! 😂 It hasn't doubled in size yet (it did grow by 1/4) after 24 hrs. I keep the jar on a pot holder to keep it off of my cold counter and wrap it in a tea towel. The house stays about 70-73°F. Little warmer when I cook dinners. Should I wait longer than 24 hrs before feeding to see a true doubling in size, keep with the schedule of feeling ever 24 hours or feed more often?? It smells like beer and there are some bubbles. 🙅‍♀️ Thanks in advance for any tips. I will continue to learn from your videos and FB group. Have a great day! 🥖☕️😃

Why is no one talking about how she just handled the cling film??!!

Do you use regular flour on your banneton and for dusting top or rice flour?

I woke up on day 3 and mine had doubled. I definitely noticed a huge difference. This is normal?

Here’s the link: linktr.ee/sourdoughforbeginners

Best tutorial! I had a bit of a hard time when the instructions were flashing on the screen while you were talking, only because they didn’t match. Thank you again I’ll put my autistic side to bed now 😂

You're doing a fantastic job! Just a quick off-topic question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How should I go about transferring them to Binance?

Oddly you talk about accuracy in measuring grams vs. cups, but my wife has a digital scale with grams she uses for shipping and it has proven inconsistent, so you really have to watch it. I was looking to use 7 grams of salt, and found myself adding much more that I thought should be, but believe my scale. Not the first time I notice this, but backed off because I did not know 7 grams of salt would be just above a tsp. Well it ruined my bread making it to salty, so I think I will be investing in a new scale just for cooking. Either way, I am here because my starters have never started after multiple attempts at a week. So, this time I am giving them longer to see if time is the issue, but now wondering if my scale is causing me issues as well...

Why do we leave if for a few days without messing with it?

Do you have. Conversion chart from grams to cups. Or do I have to invest in a scales.

Hi Sarah. Thank you for making this video. I have not started my starter yet but I feel more confident after watching this.

Have you got the recipe somewhere that I could grab. I’m going to have a go at this one next! 😊

is the beer cold at every feeding?

How long can you put it in the fridge for to proof?

I am omitting the yeast, but I have a question. If it’s finished doubling in size and is ready to shape and cook with but I am not. Should I leave it out on the counter or should I split it into my dough portions of balls wrap and put in the fridge? Ps pineapple on pizza is a yes! Ham, spicy salami and pineapple with lots of cheese 😊

Just regarding The plastic containers you proof in, how big would they be?

Hi, does the bulk fermentation start right when you mix or after all the stretch and folds ?

I see you’re using a lid, I have a glass weck jar and have been using a cloth lid - should i put the glass lid resting on top? When i did that it created condensation in the jar and i thought that wasn’t good? So i removed it - I’m new to this, obviously! 😂

Looking for the recipe. I didn't know it was good for the gut.

Doesn't the ALCOHOL in the beer kill the natural YEAST?

On the subject of SOURDOUGH BREAD, can it be made using COMMERCIAL PROBIOTICS?

Is there an ADVANTAGE to using BEER, instead of WATER?

Do you have to put in the SAME flour every time you add, or, can you add a DIFFERENT ONE, on subsequent occasions?

Greetings. At 2:30 you say "the first batch was with whole wheat flour" but at 1:12 you say you used 850g all purpose or regular bread flour and then add 150g "sturdier" flour to it. I cannot eat white flour but I can eat 100% whole wheat flour. Does your recipe work with the total amount of flour being 100% whole wheat.

How long do you cold proof for?

This is adorable! Thanks for the video. If I could just suggest to keep the filming orientation all in the same direction? It was pretty hard to watch for me during the beginning of the video. I’m so excited to try this!

Thankyou so much for this video 😊

I have finally found someone who make this easy and fun rather than hard and frustrating! I’m on day 10 of my first (successful) starter! Hoping it’s ready tomo. It could already be, I’m just not sure 😆

Really concise! Not confusing. I’m subscribing 😀

My hat is off to you , a wonderful recipe. Growing up we use to get pumpernickel and resin pumpernickel. Both breads were baked and then they receive a cap and the cap is what made it. The rain is an unbelievable breakfast toast. Caraway, is an absolute as well.

Hey Sarah Thank you for posting this video. I've been wanting to do a loaf pan bake for a while now, but had some questions. I think you answered them all!!!! Fed my starter earlier, next loaf is going into a pan!!!

Aww, I wanted to see the crumb at the end. I want to make sourdough bread with no large holes. Just uniform and fluffy😄 Shouldn’t there be a second proof in the loaf pans?

👏🇮🇹

Oh my goodness. I think I have likely ruined mine. I pulled the initial extra after it grew but then just kept adding 50 g flour and 50 g water. Its bubbling in there but not rising at a rate of double. I did this for 3-4 days. So do I toss and try and start over or take a chance and just use it? Is there a step by step written list somewhere to go with this awesome video?

I made bread for the second time. Let it set for 10 hours on the counter. When I was shaping, it was a sticky mess! Wanted to throw it away. What am I doing wrong?

What are you lining your baking pans with? My parchment paper doesn't go up to 500 degree

The first click is to turn on then you go to the second or third click to mill or higher it goes up to seven clicks for different types depending on the size. The seventh click is for dried beans.

wow this is the best video. I feel like it’s hard to just follow from videos now a days, they talk to much but there’s nothing like step by step easy instructions !!!

Recipe?

Hi! My loaf is not rising. I’ve followed every step, I have a very active starter, but after my stretch and folds it has not been sitting for almost five hours with no rise 🙁

Do you add more starter if you don’t want to use yeast?

Try turning on the machine before adding the grain.

Ugh. Cannot read all of the text and listen at the same time. 🥹

I'm glad I watched this since I've been on the fence about a mill. My blentex is able to mill grains . It might do a better job than this mill and less messy .

Hi, very helpful -- does the beer have to be 'fresh' every day or can you use the same can throughout?

Can I put the dough into bread pan, and do I need to split this quantity to 2 loaves?

This recipe looks so good and not difficult. Thank you for the video and recipe.