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I just wanted to thank you so much for sharing this video!!!! I tried making the sourdough bread following your guide and the bread was absolutely amazing!!!! I love it 🥰, so delicious with butter

This was so helpful! Thank you

Great video! So detailed, and the starter looks so active and healthy! 🤩💛🧡

What is the cup conversion if you don't have a scale? 😊

Great video!!!

I am confused. I understood when a starter is deflating (top becoming concave, but still plenty bubbles) it is in need of feeding. But you're saying you have to wait until there is zero bubble left before you feed again? That means to let it completely die ??

Looking great thanks.a lot. However I could have done without the irritating pling plong piano...

I don’t see the recipe for the chocolate dough

Thanks for putting the summary slide at the end. A screenshot saved me some scribbling! 😅

Hello, I am looking for the next video when you add the eggs.

So I’m new to this…just got out incubator. We are allowing the eggs to go to room temp (I had put them in the fridge) is that ok? Will they still hatch?

I really appreciate your style of presentation! Thank you for sharing your method of making sourdough bread. I’m new to this and I’m 65!

The simplicity of your video and music choice is very nice. Thank you as it was very helpful!

me too

You are a great teacher. I have learned so much. Keep making videos. 😊

Thanks for the good information!! It makes sense. I think I am feeding mine sometimes when it’s not hungry so will change that unless I’m going out of town for a week or two.

Hi! May I know what glass jars you are using?

I've watched dozens if not hundreds of sourdough videos and yours is the most clearly explained without the unnecessary chatter. You gave me some brilliant tips I've never seen before such as a squared container for bulk rise (makes so much sense); using a crockpot liner for baking it in; creating your own sling out of parchment; why you prefer rice flour to wheat for cold rise; a clear visual of shaping and creating tension; and why & how to score (lighter for design - deeper for expansion). Thank you very much. I have a sourdough starter that was gifted to me 2 years ago from a visiting sailor to our marina. His mother had passed away and the siblings each took some of her starter which was at least 35 years old. I treasure it and have named it "Marion" after his Mom. Cheers from the West Coast!!

I just got the m12, It did not come with the vent, hygrometer or styrofoam block.

They have a pro version I was curious if the pro version is worth the extra money. What’s your opinion

Do you prefer all purpose flour instead of Bread flour? ☺️

Thank you for this video. I am brand new to sourdough baking. I was gifted a starter and put it in the fridge, but was not sure how to go from fride to baking. Your video instructions are perfect. I only wish I could print it out for quick access. Also I read your reply on just putting the unused starter back in fridge and repeat to use it again for baking. It would be great to have all this as a printable, but I have tagged your video until I have it all down. Thank you again for a great video answering fridge to baking.

Very cool. I didn't know about it letting it rise again after taking out the recipe amount. I usually feed it again and stick it back in the fridge. When I want to use it again, I take it out, let it come to room temperature and rise again, feed it, let it rise, then it's ready to use.

Loved this video! Soooo many recipes say to pull out your needed amount and “feed the rest”….definitely no mention of waiting until truly ready!

Is the triocattge supposed to stop rotating? Mine with rotate and then stop

Do you have any videos from start to finish making a loaf of bread?

Very nice!!!

Ooohhhh yummy, definitely going to try your recipe,thank you❤

May i ask what flour you use? Is it rice flour or plain wheat flour?

Awesome! Liked and Subbed.....

Super

That sure is pretty.

Hello .hello. very good❤❤🎉🎉😊😊

Thank you so so much for this video. I'm a newbie in SD baking, today I just made my second loaf, the bread was nice and good but it doesn't have big holes like everyone else :( ....I have a question that I hope you could answer, do we really need to discard and feed ? I feel like I waste a lot of flour just to feed a starter :(

Hi, I wonder how you maintain the starter. Do you also feed a part of the original starter to put back in the fridge? Do you wait until that doubles in size as well to put it into the fridge?

Beautiful

Hi when you took the 1OO grams of your starter don't you feed it again before putting back into the fridge? As if you keep taking out and not putting back there will soon be no starter left and would need to start all over again creating one. Thank you for your reply. Patricia

yay#

So if I was gifted about 20 grams of active starter, can I feed it 20 grams of flour, 20 grams of water, wait for the double and use? Can I give it more than 20 grams of each so I'm making more starter?

They are beautiful ❤️

❤👍🌺💐🌹

It would be helpful if you had indicated temperature of the water, ambient temperature and how long it took to double. Why not do it the night before with cold water then it would be ready to go as soon as you get up.

My sourdough is ready to bake with but I’m not baking today. Do I just place it in the fridge without feeding?

I just started looking, but I’ve found lots of no-discard recipes on TH-cam for making and maintaining sourdough starter. Have you tried any of them?

Beautiful!! Saving!

I’m not sure I’ve seen any instructions to make the starter increase in grams while leave the water and flour the same through out. I like your method!

Beautiful

Very beautiful 🤩

Lindo❤❤❤

Thank you! This was very informative and helpful.