I forgot to add Jack that your scraping technique saved me from giving up sourdough baking. I hated throwing away all that excess thanks again for all the helpful tips which I have incorporated over the years and now I will add more
Hi Robin, I actually collect my excess from several loaves until I have about 70 to 100 grams and then use it in a yeasted loaf, works really well and makes a very tasty loaf, you should try it sometime.
I used to have sourdough starter (before Iknew that "dead" starter could be fixed. And now not in a good place for bread making). I would make pancakes with my discard. Or compost it.
A sourdough loaf is basically a huge starter mix that gets cooked. My mother taught me this method of just leaving a bit in the jar 45 years ago. Everything old is new again.
You're a star. No matter how many videos I watch by you, no matter how many loaves I make, I learn something and find you entertaining. Thanks for all you do!
Gotta say, I love your approach to sourdough. You make it so simple and no nonsense. It's very freeing, and I appreciate that. So much of baking is sensory- seeing, touching, smelling. If it gets too technical on hydration levels and percentages etc, it makes it more of a science lab experiment, rather than baking a great loaf. Keep rocking it, Jack!
You are the 1st and only person who showed me how to fold and stretch my sour dough yeast correctly. I did exactly what you did and the bread puffed up beautifully. Thankyou Jack.
I can vouch for the scraping method. I experimented with even less scraping than you have Jack and like a miracle….it easily grew 300 grams I needed for a bake. It’s so freeing to not have discard!!!! Congrats on #200!!
Starter of wholemeal rye flour - more robust, can withstand neglect. No maintenance - no weekly/daily feeding , no discards, . Use scrapings method - keep scrapings in a jar in fridge for next time. Feed up to what is needed, leave it overnight. Scoop out needed starter, keep leave the scrapings for next time. 1. Feed starter in evening- take out starter from fridge. If need 100 g starter for recipe, then add (50 g or) 50 ml warm water , mix. Then add 50 g wholemeal flour, mix into paste ( scrape down sides to clean edges down , cover leave overnight room temp. Put rubber outside to mark original level. . 2. Make dough- next day see bubbles , increased volume. Take 100 g starter , put into bowl, add 320 ml warm water, whisk, add 225 g breadflour, 225 g wholemeal, Flour , 8 g salt, mix with svraper/ spatula, into rough dough spritz water, cover, rest 1 hr. First stretch fold. Spritz table, dough , hands, stretch fold 12- 14 times. Fold over into ball, back into bowl, spritz water, cover , rest 1 hr. Second stretch fold. Spritz dough , table, hands, take out upside down. Stretch fold 7 times, fold over into ball, bake into bowl, spritz water, cover, rest 1 hr. Third , spritz table, hands dough , take it out upside down, press it doen slightly, stretch fold 6 times. Back into bowl, spritz water, cover , rest 1 hr. Fourth: pre-shape ( use flour to dust) dust table, dough, take out upside down , flour sides of dough , do 6 folds all around, fold over into ball, cup it, and turn it, dust top, cover rest it on table 1 hr. Fifth. Final shaping to tighten . Turn dough upside down. Stretch and fold delicately 4-5 times as you turn dough around. , roll it over into ball. Put in flour dusted bowl, put dough upside down into bowl, dust the dough top with flour, put it in fridge overnight without covet.r. Day 3 baking. Preheat oven , dutch oven 40 min to 220C. Cover bench top with mat. The dough has plump up, transfer dough upside down a) Into a flour dusted wooden peel , upside down , brush off excess flour, score loaf, put loaf into preheated meatal tray/ stone ( with preheated pan of boiled water at bottom of oven), close oven turn off oven 10 min., and leave loaf inside, it will rise. Then turn on oven, 220C 30-35 min . , to finish baking. Remove oven , cool on rack Or , bake it 40 min at 220C oven continuously. Remove, cool on rack. b) Into a baking paper as sling, brush off the excess flour, score the top of loaf, take out dutch oven on top of cloth 20 min. Remove lid , put back into oven another 20 min. Remove from oven and dutch oven If using 100% wholemeal, has to add additional 290 ml water in dough mix.
My standard loaf has become 650gm strong white bread flour plus 250 whole meal flour and the 100gm of rye from the starter. I’ve found the proportions make a tasty loaf. I follow your original sourdough method and use a modified scrapings method which means I have about a centimetre left in my jar after using it. I’ve also learnt to love using a whisk to blend water and starter. And as you said once, two loaves are as easy as one so I have one left over to freeze! Greetings from Australia.
Hi, Jack! Thank U so much!! I baked today a lovely sourdough wholewheat flour 40% and whole rye flour 10% and bread flour 50% loaf! I add 15 grams of honey. Total of 77% of hydration. I'm a relatively new sourdough baker and found your method the most simple and successful I ever tried! Big oven spring, open crumb, chewy, and plenty of flavor and aroma! I had to adjust the total proofing time according to the consistency of the dough. All, thanks to your tips and your videos! Thanks a lot. I look forward to more tutorials on sourdough loaves!!
Baked this today. 50% bread flour and 50% whole grain wheat. My first really good sourdough loaf. I got a lot of oven spring. Great flavor and aroma. Awesome bread. Love your recipes. thanks Jack
By far the prettiest/yummiest whole meal sourdough loaf I have ever made, and the easiest. We have a Friday night pizza night every week to use the “discard”, since it is just the 2 of us we don’t go through that much bread. And in the past, because of the arthritis in my thumbs, I have been lazy about making bread on the regular because of all the kneading. This solved that “problem” beautifully. Thank you so much for your posts. Informative, clever, humorous, and very much appreciated!
Jack, thank you very much for this video, I have been following your sourdough recipe from the very beginning, with little tweaks here and there “whisking the starter in the water” and 50% whole meal and 50% bread flour etc. but as always, I just learned several new bread making tips & I will incorporate the new steps in next weeks baking. Who says you can’t teach an old dog new tricks😊
Another great video! I made my first sourdough starter and loaf with your instructions almost 4 yes ago.. Still going. I will say I get nervous when I see someone add water to an oven without covering the glass with an old towel. I learned the hard way. A couple of drops and crack! Thermo shock! Expensive and time consuming fix. But maybe others aren't as clumsy as I am.
Thanks! I used your simpler 1,2 3, 4, 5 hrs whole meal method for simple sourdough, it works fantastic. Then only 6 hours cold ferment. Bingo! Sourdough in one day
Another thought. I think round loaves are pretty, but I really prefer a long loaf where I end up with more same size slices. I have a long wooden basket and I usually bake it on a stone with steam since I don't have a long enough covered baker for a long loaf (double the recipe).
Dude I love your attitude! It's so pleasing to have you describe baking being a learning journey. I've watched many baking sites and videos for some time but it was actually your 101 video that gave me the initial confidence to just approach actually doing it. And here we are. Failing and learning and yet, there is so much reward in even a bread gone not 100% well! Thank you so much.
Stop messing with my head Jack! I get a message that Jack has a new video out. 'That's great!' I think to myself. Then I think 'Wait... it's Thursday already?' Then it takes me 5 minutes to realize it's not but it's too late and I'll be messed up this whole week. But that's OK, because the video is so good it's worth being messed up for a few days. Thanks!
I can’t believe how well the scraping technique works. I used my sourdough yesterday to make a loaf that is going on the stone today. Yes Jack the stone is in the oven 👍. This morning I scraped down my jar and added room temp water and my organic dark rye flour. Wow now I already have a very active half jar and heading for a full jar of sourdough starter. At this rate after I make my sourdough pizza with 00 flour, I’ll have to set my starter scrapings in the frig for awhile. Thank you Jack. Wish I could share some of my bakes -not necessarily bread - with you.
This recipe was new to me and I made it following the instructions exactly, apart from substituting three tbsp of white flour with Vital Gluten as our flour here in NZ has generally a protein percentage of just 11.3% . I had doubled the recipe and divided the dough into two, one half going into an oblong banneton, the other into a round one. Yesterday morning I prepared my Roemertopf, soaked the lid for 20 min and lined the bottom half with wetted baking paper to avoid sticking. The pot went into a cold oven. I set the temperature to 230 deg C and the timer for 50 minutes. About nine minutes into the heating up time, we had a power cut. What to do? I left the pot in the warmish oven and thought there is not much more I can do. I was just glad I had another loaf ready to bake. About an hour later electricity came on again. When I checked after 50 minutes, the bread had risen nicely but needed some extra time for browning. Next, I preheated a Le Creuset pot for 30 minutes, added the cold boule, spritzed, lid on and into the oven for 30 minutes. When I removed the lid, this loaf had also risen well. I baked it till it was brown to my liking and the thermometer read 98 deg C. he crumb was soft and the crusts thin. I was so relieved, the first loaf turned out just as well as the other one, despite the power cut. I guess the warmth and moisture made it rise during the electricity cut. I can really recommend this recipe.
@@Bakewithjack Jack love the video! I had tried SD baking before and quit, but when I discovered you in 2020, and your method and informative and entertaining videos I was hooked! I have your book and bought it for my niece who wants to bake bread. She's been watching your videos too. Thank you sharing your knowledge and enthusiasm!! I have on question, what size banneton did you use on the video? 👍
Liner or no liner. Depends on the finish you want. What I have learnt is, use the liner if you want to create designs. The clean smooth surface lends to a much better outcome when creating fancy designs. In the fridge I wrap the basket in a tea towel and then place in a plastic bag. I have tried all methods and find this gives me the best result. The tea towel absorbs extra moisture and the bag contains the humidity without making the dough wet from condensation. This is what works for me and everyone should discover their own success.
Jack, I am so pleased to see a glass container for your sourdough starter. Love that you ditched the plastic peanut butter one! This was an absolutely wonderful video and so helpful. Thank you ❤ And YAY to 200 videos. As you say--you smashed it!
I bake mine in a Ninja 15 in 1 which has a steam bread function. 180 for 25 mins, on the rack! I've had to adapt the quantities of the recipe to produce a loaf that fits though.
Same here but we liked the other "claimed" benefits of SD. I've been using Wild Yeast Water [can be made easily from most fruits even flower pedals with some water/sugar] and it creates a Wild Yeast Water which often takes on the color of the fruit but the flavor of the fruit is not really imparted into the bread dough. It is a slow process just like SD but is NOT SOUR. I'd like to hear Jack's take on WYW
Thank you Jack. 3 years in baking SD and lately I've been down in the dumps because I'm unable to get consistent results. I think mostly cause I don't have a consistent blendor type of flours. I do fresh mill my whole wheat. Will keep trying.
Jack - I had totally lost my sourdough mojo. After some initial good successes I just couldn't get it to work. Then I discovered your video and decided to throw out all I had done before and restart. I chose the Dutch oven approach - the result was a bread with an excellent taste with I will say acceptable oven spring (I still want to improve there). Your instructions were easy to follow and actually much less work than I normally did. Thanks for your help!
As a bit of an experiment, for the first time today I took my starter out of the fridge where it had resided for a week or so, so not much activity at all, took enough to make a biga (I use 3% of final flour weight so in this case 22gm starter to suit an ultimate flour weight of 750gm). Mixed well, 22gm starter with 170gm warm water and 262gm white organic flour, left in a bowl for around 24 hours (OK I folded it with my scraper once or twice) at my (cool) room temperature (who can afford heating these days?) and it fermented beautifully as always. When satisfied it had risen far enough and was very active, I added the rest of the water and the flour, mixed it, added salt after one hour and did three sets of stretch and fold each 3/4 to 1 hour after. etc etc etc. Note, I did not refresh the starter and wait for it to bubble up at the beginning, it has worked just great without that. Any comments? The thing is most home bakers I suspect do not have to work to the clock, no pressure to get that loaf out at a particular time, so the good old yeast does its trick and there you go. My original 'teacher' said you can do an awful lot wrong when baking bread and it still turns out well. So true. Thanks Jack as always
Hi Jack, Thanks so much for this video. I for the first time made a 50/50 sourdough just before your video came out. I was down in the dumps a little afterwards, not knowing what it should look like. It didn’t rise as much as I’d hoped for. You’ve cheered me up no end. I wasn’t far out. A few of your smart common sense tips and I’ll be a very happy bunny.👍 Thanks again 🇦🇺 🇬🇧
%love m’y sourdough baking. Your Phil has made it a great experience for me…now that I am in Northern California, the home of sourdough…my bread is at new levels!
Jack love the video! I had tried SD baking before and quit, but when I discovered you in 2020, and your method and informative and entertaining videos I was hooked! I have your book and bought it for my niece who wants to bake bread. She's been watching your videos too. Thank you sharing your knowledge and enthusiasm!! I have on question, what size banneton did you use on the video? 👍
I've been using your scrapings method for over 2 years now. I always have a great bread once things are baked, but I wish the crust was darker and crisper. I know "Sourdough September" is over, but do you have any tips to get the crust, well, crustier?
Great to see a whole "making from start to finish" video again. So informative. I asked about bread rope spoilage a few weeks ago, alas no reply. I'd be very worried to try sourdough as that would replicate the perfect conditions for rope to develop. Can you do a vid or at least address the issue of rope spoilage please, I know I'm not the only one to have experienced it this summer. Many thanks.
I love your videos. I got into baking bread early this year, and so far have only done 100% whole grain sandwich bread and challah. It has been fabulous, and now I’m looking to start sourdough… maybe today! I really enjoy your videos, and THANK YOU for showing the snag and dropping the timer. It is good to see pro bakers do those kinds of things and be able to laugh about it later. I’ve used vital wheat gluten in my other 100% fresh milled whole grain bread. Do you think adding that to a 100% whole grain sour dough would help the crumb develop better in my sourdough when I finally get brave enough to attempt it?
Thanks Jack - I’ve been following the white sourdough technique for a 50:50 white/wholemeal loaf and 335ml of water. Higher hydration works for me! I changed the 50% wholemeal to 25% wholemeal and 25% spelt for a nuttier flavour early on. also tried the Dove malted flour in as well. Added seeds to it this week and it was great. I’ll try with the closer together folds to see if it helps the puff! New oven as well so still figuring that out. Is it right to add the seeds in the pre shape stage? - it looked ok and the seeds seemed to be well distributed.
Received your book last week and so far have just been reading. This week, baking! I ordered your book from your web site and I know I could have gotten it from Amazon but I didn't want to give them the profit that should go to you. The postage was more than the cost of the book but only slightly more than it would have been from Amazon. Besides I sometimes donate to your channel and why not just give you more profit? I've been watching you for about a year. I've also watch other baking bread channels and was convinced that the easy method (no stretching, no folding, etc) was good enough. I watched your #101 video and knew I could improve my bread by taking more time with the dough. Here's the QUESTION: I've been using water to keep the dough from sticking and maybe I'm using too much water because the bread is not cooking within the same time as before. It's doughy and sometimes almost raw. So I'm extending to baking time and will also increase the temp slightly. My hope is that this will cure the problem. Would too much spritzing cause the bread to not cook through? Thanks for your help! Love your channel!!
Now you're making your sourdough bread recipe the same way I modified it to suit my own personal tastes.. Hey, that's my recipe your doing now mate. 😎😂🤣🤣
Thanks for mentioning that the acetone smell in the starter is OK. I’ve had a hectic month and neglected my starter, have been nursing it back thinking that the acetone hunger smell meant it was still a bit too sick to use, but I’m seeing lots of activity and the smell, although still there, is much reduced. So I’ll give this a go now and let you know in a day or two how it turns out.
True! I use a lot of Wild Yeast Water instead of traditional Sourdough, and sometimes the Wild Yeast water will have that acetone smell but bakes up fine. Usually, in the case of WYW, the acetone smell indicates the Lactobacillus has not had enough time to create the proper WYW. I use WYW because I like the SD process but neither of us likes the Sour notes and WYW has no sour notes but otherwise behaves much like SD.
I made bread that has nice crust and crumb texture, a little more open than I like in fact but no huge great gaping holes I can see in the first slices. The taste is a little bland for sourdough, surprisingly, and doesn’t even smell as yeasty as yeasted bread. I will persevere with the starter feeding twice a day instead of just using scrapings for a little longer. As the weather warms up (I started in July, winter here, and the nights are still a bit chilly) perhaps the starter will get healthier too. My kitchen temps have been around 18 degrees during the day and falling to 10ish overnight, apparently the bacteria I want prefers it a bit warmer overall.
Hi Jack! I followed your Sourdough 101 start to finish. WOW! My hubby and I are seriously happy with that bread. I've just watched this video, and I'm wondering what you mean (we're in USA) by wholemeal flour..... Whole Wheat? I see someone below commented that they used whole wheat and whole rye? I have both. (I am not sure why they added honey, obviously they are more advanced than I am!). So, as per your recommendation, I'm guessing experimentation is the way to go - some bread flour (probably the highest percentage), some whole wheat and some whole rye? Any advice (from anyone) would be appreciated! Thanks! Love these videos!!
Fantastic. My attempt at wholemeal sourdough is the only loaf I have put in the bin so this has enthused me to give 50/50 sourdough another go. The subtle difference with making white sourdough is so helpful. Ta Jack [Edit]. About to give the recipe a go but my kitchen is way cooler now. With yeasted bread I adjust bulk ferment times based on increase in volume but how do I know how much longer to extend bulk ferment times with sourdough where there is not the same increase in volume?
I thoroughly enjoy watch your videos Jack, always manage to pick tip or try different methods of preparing a loaf. But I also follow another guy whom I communicate from time to time. However I design my own recipes using a calculator to prepare a dough my recipes of sourdough and adjust where necessary. Last tip I tried was the switch off the oven which resulted in a low oven spring with a no knead sourdough. Any suggestions?
thank you for this video, Jack! I started using your starter scrapings method a while back and it works so well. However, I have begun to think my stretch and folds/ mixing methods had much to be desired, so I turned to you! I have been doing all my stretch and folds just in my hands or in the bowl rather than turning it out onto a board. Do stretch and folds work as well if I don't turn it out onto the board?
I have a regular (bread flour) starter. Can I just start feeding it rye flour a couple of times to turn it into a rye flour starter faster or do I need to start from scratch?
What if we just have regular sessions oven? Quality Dutch oven (I'm looking at you LeCreusete) and stones are very expensive.. Especially for someone who rarely makes bread
I followed this to a t but my bread didn’t rise at all in the oven, it kind of spread out like a pancake😮 It tasted great but wondering what the common reasons are for lack of final rise in the oven.
I’ve followed this recipe exactly but my dough is so sticky from the beginning it just won’t form a nice ball and is really hard to work with. It tastes ok but I can’t score the dough and it’s kind of flat after baking. Any ideas what I can do?
Never thought that the Dutch oven might have a moister crumb. Been trying to figure out if I did something wrong or just sourdough. I’ll have to try the stone. Would a covered loaf on a stone match the Dutch oven?
I forgot to add Jack that your scraping technique saved me from giving up sourdough baking. I hated throwing away all that excess thanks again for all the helpful tips which I have incorporated over the years and now I will add more
I make sourdough discard crepes, pancakes and waffles - no waste necessary and delish!
Hi Robin, I actually collect my excess from several loaves until I have about 70 to 100 grams and then use it in a yeasted loaf, works really well and makes a very tasty loaf, you should try it sometime.
I used to have sourdough starter (before Iknew that "dead" starter could be fixed. And now not in a good place for bread making). I would make pancakes with my discard. Or compost it.
I love the scrapings technique too - so simple and easy🙂
It was his scraping technique that started my sourdough journey.
A sourdough loaf is basically a huge starter mix that gets cooked. My mother taught me this method of just leaving a bit in the jar 45 years ago.
Everything old is new again.
You're a star. No matter how many videos I watch by you, no matter how many loaves I make, I learn something and find you entertaining. Thanks for all you do!
Gotta say, I love your approach to sourdough. You make it so simple and no nonsense. It's
very freeing, and I appreciate that. So much of baking is sensory- seeing, touching, smelling. If it gets too technical on hydration levels and percentages etc, it makes it more of a science lab experiment, rather than baking a great loaf. Keep rocking it, Jack!
You are the 1st and only person who showed me how to fold and stretch my sour dough yeast correctly. I did exactly what you did and the bread puffed up beautifully. Thankyou Jack.
I can vouch for the scraping method. I experimented with even less scraping than you have Jack and like a miracle….it easily grew 300 grams I needed for a bake. It’s so freeing to not have discard!!!! Congrats on #200!!
Starter of wholemeal rye flour - more robust, can withstand neglect. No maintenance - no weekly/daily feeding , no discards, . Use scrapings method - keep scrapings in a jar in fridge for next time. Feed up to what is needed, leave it overnight. Scoop out needed starter, keep leave the scrapings for next time.
1. Feed starter in evening- take out starter from fridge. If need 100 g starter for recipe, then add (50 g or) 50 ml warm water , mix. Then add 50 g wholemeal flour, mix into paste ( scrape down sides to clean edges down , cover leave overnight room temp. Put rubber outside to mark original level. .
2. Make dough- next day see bubbles , increased volume. Take 100 g starter , put into bowl, add 320 ml warm water, whisk, add 225 g breadflour, 225 g wholemeal,
Flour , 8 g salt, mix with svraper/ spatula, into rough dough spritz water, cover, rest 1 hr.
First stretch fold. Spritz table, dough , hands, stretch fold 12- 14 times. Fold over into ball, back into bowl, spritz water, cover , rest 1 hr.
Second stretch fold. Spritz dough , table, hands, take out upside down. Stretch fold 7 times, fold over into ball, bake into bowl, spritz water, cover, rest 1 hr.
Third , spritz table, hands dough , take it out upside down, press it doen slightly, stretch fold 6 times. Back into bowl, spritz water, cover , rest 1 hr.
Fourth: pre-shape ( use flour to dust) dust table, dough, take out upside down , flour sides of dough , do 6 folds all around, fold over into ball, cup it, and turn it, dust top, cover rest it on table 1 hr.
Fifth. Final shaping to tighten . Turn dough upside down. Stretch and fold delicately 4-5 times as you turn dough around. , roll it over into ball. Put in flour dusted bowl, put dough upside down into bowl, dust the dough top with flour, put it in fridge overnight without covet.r.
Day 3 baking. Preheat oven , dutch oven 40 min to 220C. Cover bench top with mat. The dough has plump up, transfer dough upside down
a) Into a flour dusted wooden peel , upside down , brush off excess flour, score loaf, put loaf into preheated meatal tray/ stone ( with preheated pan of boiled water at bottom of oven), close oven turn off oven 10 min., and leave loaf inside, it will rise. Then turn on oven, 220C 30-35 min . , to finish baking. Remove oven , cool on rack
Or , bake it 40 min at 220C oven continuously. Remove, cool on rack.
b) Into a baking paper as sling, brush off the excess flour, score the top of loaf, take out dutch oven on top of cloth
20 min. Remove lid , put back into oven another 20 min. Remove from oven and dutch oven
If using 100% wholemeal, has to add additional 290 ml water in dough mix.
Correction: if using 100% wholemeal dough, add another 20 ml water to dough mix.
My standard loaf has become 650gm strong white bread flour plus 250 whole meal flour and the 100gm of rye from the starter. I’ve found the proportions make a tasty loaf. I follow your original sourdough method and use a modified scrapings method which means I have about a centimetre left in my jar after using it. I’ve also learnt to love using a whisk to blend water and starter. And as you said once, two loaves are as easy as one so I have one left over to freeze! Greetings from Australia.
how much water and salt do you add to this?
i remember seeing your "scrapings" technique years ago and it changed everything for me. thanks!
When you say water it reminds me of that old tea advert ‘always use freshly drawn water’ 😁. And I like your hair Jack 😂
You explain things soooo much better than ANYONE else!!!
Hi, Jack! Thank U so much!! I baked today a lovely sourdough wholewheat flour 40% and whole rye flour 10% and bread flour 50% loaf! I add 15 grams of honey. Total of 77% of hydration.
I'm a relatively new sourdough baker and found your method the most simple and successful I ever tried! Big oven spring, open crumb, chewy, and plenty of flavor and aroma!
I had to adjust the total proofing time according to the consistency of the dough. All, thanks to your tips and your videos! Thanks a lot. I look forward to more tutorials on sourdough loaves!!
Baked this today. 50% bread flour and 50% whole grain wheat. My first really good sourdough loaf. I got a lot of oven spring. Great flavor and aroma. Awesome bread. Love your recipes. thanks Jack
By far the prettiest/yummiest whole meal sourdough loaf I have ever made, and the easiest. We have a Friday night pizza night every week to use the “discard”, since it is just the 2 of us we don’t go through that much bread. And in the past, because of the arthritis in my thumbs, I have been lazy about making bread on the regular because of all the kneading. This solved that “problem” beautifully. Thank you so much for your posts. Informative, clever, humorous, and very much appreciated!
Jack, thank you very much for this video, I have been following your sourdough recipe from the very beginning, with little tweaks here and there “whisking the starter in the water” and 50% whole meal and 50% bread flour etc. but as always, I just learned several new bread making tips & I will incorporate the new steps in next weeks baking. Who says you can’t teach an old dog new tricks😊
🤣🤣🤣👍 I’ve literally JUST put my 50/50 White/Wholewheat Sourdough in the oven !! Nice one Jack
Another great video! I made my first sourdough starter and loaf with your instructions almost 4 yes ago.. Still going. I will say I get nervous when I see someone add water to an oven without covering the glass with an old towel. I learned the hard way. A couple of drops and crack! Thermo shock! Expensive and time consuming fix. But maybe others aren't as clumsy as I am.
Thank you Jack - and for the other 199! Huge congrats! Must go and feed my starter!
Nothing ‘sour’ about Ür presentation 👏👏👏👏🐨
Congrats on # 200! Been a bit since I've made a loaf, I'll try to make one this weekend as a tribute to all I've learned from you!
I miss your videos Jack!!!! Wish you would come back!!! 😢
Thanks! I used your simpler 1,2 3, 4, 5 hrs whole meal method for simple sourdough, it works fantastic. Then only 6 hours cold ferment. Bingo! Sourdough in one day
Another thought. I think round loaves are pretty, but I really prefer a long loaf where I end up with more same size slices. I have a long wooden basket and I usually bake it on a stone with steam since I don't have a long enough covered baker for a long loaf (double the recipe).
Dude I love your attitude! It's so pleasing to have you describe baking being a learning journey. I've watched many baking sites and videos for some time but it was actually your 101 video that gave me the initial confidence to just approach actually doing it. And here we are. Failing and learning and yet, there is so much reward in even a bread gone not 100% well! Thank you so much.
I love stone and the flavor and crisp from it
Stop messing with my head Jack!
I get a message that Jack has a new video out. 'That's great!' I think to myself. Then I think 'Wait... it's Thursday already?' Then it takes me 5 minutes to realize it's not but it's too late and I'll be messed up this whole week.
But that's OK, because the video is so good it's worth being messed up for a few days. Thanks!
I can’t believe how well the scraping technique works. I used my sourdough yesterday to make a loaf that is going on the stone today. Yes Jack the stone is in the oven 👍. This morning I scraped down my jar and added room temp water and my organic dark rye flour. Wow now I already have a very active half jar and heading for a full jar of sourdough starter. At this rate after I make my sourdough pizza with 00 flour, I’ll have to set my starter scrapings in the frig for awhile. Thank you Jack. Wish I could share some of my bakes -not necessarily bread - with you.
This recipe was new to me and I made it following the instructions exactly, apart from substituting three tbsp of white flour with Vital Gluten as our flour here in NZ has generally a protein percentage of just 11.3% . I had doubled the recipe and divided the dough into two, one half going into an oblong banneton, the other into a round one. Yesterday morning I prepared my Roemertopf, soaked the lid for 20 min and lined the bottom half with wetted baking paper to avoid sticking. The pot went into a cold oven. I set the temperature to 230 deg C and the timer for 50 minutes. About nine minutes into the heating up time, we had a power cut. What to do? I left the pot in the warmish oven and thought there is not much more I can do. I was just glad I had another loaf ready to bake. About an hour later electricity came on again. When I checked after 50 minutes, the bread had risen nicely but needed some extra time for browning. Next, I preheated a Le Creuset pot for 30 minutes, added the cold boule, spritzed, lid on and into the oven for 30 minutes. When I removed the lid, this loaf had also risen well. I baked it till it was brown to my liking and the thermometer read 98 deg C. he crumb was soft and the crusts thin. I was so relieved, the first loaf turned out just as well as the other one, despite the power cut. I guess the warmth and moisture made it rise during the electricity cut. I can really recommend this recipe.
Nice one C B, good save! 👊🏻
@@Bakewithjack
Jack love the video! I had tried SD baking before and quit, but when I discovered you in 2020, and your method and informative and entertaining videos I was hooked! I have your book and bought it for my niece who wants to bake bread. She's been watching your videos too. Thank you sharing your knowledge and enthusiasm!!
I have on question, what size banneton did you use on the video?
👍
You make it look so easy. I will have to making try sourdough again.
My Starter was in refrigerator since April back to life ready to go
Liner or no liner. Depends on the finish you want. What I have learnt is, use the liner if you want to create designs. The clean smooth surface lends to a much better outcome when creating fancy designs. In the fridge I wrap the basket in a tea towel and then place in a plastic bag. I have tried all methods and find this gives me the best result. The tea towel absorbs extra moisture and the bag contains the humidity without making the dough wet from condensation. This is what works for me and everyone should discover their own success.
Jack, I am so pleased to see a glass container for your sourdough starter. Love that you ditched the plastic peanut butter one! This was an absolutely wonderful video and so helpful. Thank you ❤ And YAY to 200 videos. As you say--you smashed it!
I didn't like the plastic jar either. And the new one looks great.
I bake mine in a Ninja 15 in 1 which has a steam bread function. 180 for 25 mins, on the rack! I've had to adapt the quantities of the recipe to produce a loaf that fits though.
My family doesn’t like sourdough but I’m so intrigued by it
Same here but we liked the other "claimed" benefits of SD. I've been using Wild Yeast Water [can be made easily from most fruits even flower pedals with some water/sugar] and it creates a Wild Yeast Water which often takes on the color of the fruit but the flavor of the fruit is not really imparted into the bread dough. It is a slow process just like SD but is NOT SOUR. I'd like to hear Jack's take on WYW
Thank you Jack. 3 years in baking SD and lately I've been down in the dumps because I'm unable to get consistent results. I think mostly cause I don't have a consistent blendor type of flours. I do fresh mill my whole wheat. Will keep trying.
Jack - I had totally lost my sourdough mojo. After some initial good successes I just couldn't get it to work. Then I discovered your video and decided to throw out all I had done before and restart. I chose the Dutch oven approach - the result was a bread with an excellent taste with I will say acceptable oven spring (I still want to improve there). Your instructions were easy to follow and actually much less work than I normally did. Thanks for your help!
Thanks Jack
As a bit of an experiment, for the first time today I took my starter out of the fridge where it had resided for a week or so, so not much activity at all, took enough to make a biga (I use 3% of final flour weight so in this case 22gm starter to suit an ultimate flour weight of 750gm). Mixed well, 22gm starter with 170gm warm water and 262gm white organic flour, left in a bowl for around 24 hours (OK I folded it with my scraper once or twice) at my (cool) room temperature (who can afford heating these days?) and it fermented beautifully as always. When satisfied it had risen far enough and was very active, I added the rest of the water and the flour, mixed it, added salt after one hour and did three sets of stretch and fold each 3/4 to 1 hour after. etc etc etc. Note, I did not refresh the starter and wait for it to bubble up at the beginning, it has worked just great without that. Any comments? The thing is most home bakers I suspect do not have to work to the clock, no pressure to get that loaf out at a particular time, so the good old yeast does its trick and there you go. My original 'teacher' said you can do an awful lot wrong when baking bread and it still turns out well. So true. Thanks Jack as always
Hi Jack, Thanks so much for this video. I for the first time made a 50/50 sourdough just before your video came out. I was down in the dumps a little afterwards, not knowing what it should look like. It didn’t rise as much as I’d hoped for. You’ve cheered me up no end. I wasn’t far out. A few of your smart common sense tips and I’ll be a very happy bunny.👍 Thanks again 🇦🇺 🇬🇧
%love m’y sourdough baking. Your Phil has made it a great experience for me…now that I am in Northern California, the home of sourdough…my bread is at new levels!
Jack love the video! I had tried SD baking before and quit, but when I discovered you in 2020, and your method and informative and entertaining videos I was hooked! I have your book and bought it for my niece who wants to bake bread. She's been watching your videos too. Thank you sharing your knowledge and enthusiasm!!
I have on question, what size banneton did you use on the video?
👍
Yes bake with Jack has me hooked on bread making.
I've been using your scrapings method for over 2 years now. I always have a great bread once things are baked, but I wish the crust was darker and crisper. I know "Sourdough September" is over, but do you have any tips to get the crust, well, crustier?
What's your oven temperature? Can you turn it up another ten degrees? Then another ten etc etc until you get the result you're after?
I have rye flour. Heard it’s good for sourdough. A nice Finnish rye with caraway. Yum! I need to make some tomorrow ❤
I can't wait to be able to buy your book here in America!!!!!
Fabulous channel and I just received your cookbook. Can't wait to start baking from it!
Jack you haven't done a full recipe of a fruity loaf with beginning to end result please please👏
Love your videos and your baking methods. Very easy to follow. Thank you !
I’m so excited - I just bought your bread book! Love your videos 😊
Thanks!
You're welcome Patrick, thank you so much for this :-)
Great to see a whole "making from start to finish" video again. So informative. I asked about bread rope spoilage a few weeks ago, alas no reply. I'd be very worried to try sourdough as that would replicate the perfect conditions for rope to develop. Can you do a vid or at least address the issue of rope spoilage please, I know I'm not the only one to have experienced it this summer. Many thanks.
I love your delivery. Thank you so much.♥️
Fantastic video. Any chance you do some bread baking with freshly milled flour?
I love your videos. I got into baking bread early this year, and so far have only done 100% whole grain sandwich bread and challah. It has been fabulous, and now I’m looking to start sourdough… maybe today! I really enjoy your videos, and THANK YOU for showing the snag and dropping the timer. It is good to see pro bakers do those kinds of things and be able to laugh about it later.
I’ve used vital wheat gluten in my other 100% fresh milled whole grain bread. Do you think adding that to a 100% whole grain sour dough would help the crumb develop better in my sourdough when I finally get brave enough to attempt it?
Loved this video! Thanks Jack!
Thanks Jack - I’ve been following the white sourdough technique for a 50:50 white/wholemeal loaf and 335ml of water. Higher hydration works for me! I changed the 50% wholemeal to 25% wholemeal and 25% spelt for a nuttier flavour early on. also tried the Dove malted flour in as well. Added seeds to it this week and it was great. I’ll try with the closer together folds to see if it helps the puff! New oven as well so still figuring that out. Is it right to add the seeds in the pre shape stage? - it looked ok and the seeds seemed to be well distributed.
I add seeds at the mixing stage at the start…..it’s works fine. Try both and see if there’s a difference.
Received your book last week and so far have just been reading. This week, baking! I ordered your book from your web site and I know I could have gotten it from Amazon but I didn't want to give them the profit that should go to you. The postage was more than the cost of the book but only slightly more than it would have been from Amazon. Besides I sometimes donate to your channel and why not just give you more profit? I've been watching you for about a year. I've also watch other baking bread channels and was convinced that the easy method (no stretching, no folding, etc) was good enough. I watched your #101 video and knew I could improve my bread by taking more time with the dough. Here's the QUESTION: I've been using water to keep the dough from sticking and maybe I'm using too much water because the bread is not cooking within the same time as before. It's doughy and sometimes almost raw. So I'm extending to baking time and will also increase the temp slightly. My hope is that this will cure the problem. Would too much spritzing cause the bread to not cook through? Thanks for your help! Love your channel!!
Thank you Jack!
I can almost smell it! 😋
Blessings! 💚
Now you're making your sourdough bread recipe the same way I modified it to suit my own personal tastes.. Hey, that's my recipe your doing now mate. 😎😂🤣🤣
Very nice - I’ll give wholemeal a try again after seeing this. Thanks
Excellent video. This week I’ll be trying the wholemeal loaf instead of the usual. Many thanks Jack.😊
Baked it today and it's a beauty.
Beautiful. Thorough info. Thanks.
Thanks for mentioning that the acetone smell in the starter is OK. I’ve had a hectic month and neglected my starter, have been nursing it back thinking that the acetone hunger smell meant it was still a bit too sick to use, but I’m seeing lots of activity and the smell, although still there, is much reduced. So I’ll give this a go now and let you know in a day or two how it turns out.
True! I use a lot of Wild Yeast Water instead of traditional Sourdough, and sometimes the Wild Yeast water will have that acetone smell but bakes up fine. Usually, in the case of WYW, the acetone smell indicates the Lactobacillus has not had enough time to create the proper WYW. I use WYW because I like the SD process but neither of us likes the Sour notes and WYW has no sour notes but otherwise behaves much like SD.
I made bread that has nice crust and crumb texture, a little more open than I like in fact but no huge great gaping holes I can see in the first slices. The taste is a little bland for sourdough, surprisingly, and doesn’t even smell as yeasty as yeasted bread. I will persevere with the starter feeding twice a day instead of just using scrapings for a little longer. As the weather warms up (I started in July, winter here, and the nights are still a bit chilly) perhaps the starter will get healthier too. My kitchen temps have been around 18 degrees during the day and falling to 10ish overnight, apparently the bacteria I want prefers it a bit warmer overall.
Hi Jack! I followed your Sourdough 101 start to finish. WOW! My hubby and I are seriously happy with that bread. I've just watched this video, and I'm wondering what you mean (we're in USA) by wholemeal flour..... Whole Wheat? I see someone below commented that they used whole wheat and whole rye? I have both. (I am not sure why they added honey, obviously they are more advanced than I am!). So, as per your recommendation, I'm guessing experimentation is the way to go - some bread flour (probably the highest percentage), some whole wheat and some whole rye? Any advice (from anyone) would be appreciated! Thanks! Love these videos!!
love your videos , so educational and fun .thanks
Rye sourdough is so darn easy, and if you want easy German style "Vollkornbrot" in a pan, you don't have to do much work at all.
Success ! My first sourdough bread is delicious. Thanks Jake 🙌
Thanks Jack…well done.
It came out perfect. Thanks for the great guidance!
Love your enthusiasm!
Fantastic. My attempt at wholemeal sourdough is the only loaf I have put in the bin so this has enthused me to give 50/50 sourdough another go. The subtle difference with making white sourdough is so helpful. Ta Jack [Edit]. About to give the recipe a go but my kitchen is way cooler now. With yeasted bread I adjust bulk ferment times based on increase in volume but how do I know how much longer to extend bulk ferment times with sourdough where there is not the same increase in volume?
Great video and looking forward to baking this new sourdough loaf.
Fantastic loaf! Any chance I could talk you into trying a sandwich loaf style whole meal? What modifications would be needed?
Thanks for the awesome tutorial
Love your glass sourdough starter jar, Jack! Where can we find one like that?
I use one of my canning jars.
Thanks
I thoroughly enjoy watch your videos Jack, always manage to pick tip or try different methods of preparing a loaf.
But I also follow another guy whom I communicate from time to time. However I design my own recipes using a calculator to prepare a dough my recipes of sourdough and adjust where necessary.
Last tip I tried was the switch off the oven which resulted in a low oven spring with a no knead sourdough.
Any suggestions?
Awesome as always!! Off to make some starter🎉
Nice haircut 😍
you are simply amaing!!!!
thank you for this video, Jack! I started using your starter scrapings method a while back and it works so well. However, I have begun to think my stretch and folds/ mixing methods had much to be desired, so I turned to you! I have been doing all my stretch and folds just in my hands or in the bowl rather than turning it out onto a board. Do stretch and folds work as well if I don't turn it out onto the board?
I have a regular (bread flour) starter. Can I just start feeding it rye flour a couple of times to turn it into a rye flour starter faster or do I need to start from scratch?
Amazing!
Thanks!
Great vid jack thanks
Is wholemeal the same as wholewheat?
Bedankt
Do you worry about bringing the dough to room temp after you pull it from the frig?
Hi Jack, I just wondered if there was a way to cook the sourdough in my Ninja air fryer. I bake normal bread in it as steam baked.
Excellent. Thanks, Jack. Do you think using a regular starter but adding rye to the w/m and the bread flour would achieve the same, or close to it?
Hey man great Video! What kind of stone are you using? :)
How hard should the crust be? And can you make a Softer crust?
No need to do an auto lyse Jack? So many other SD bread sites include it. Just wondering what your take is?
Great video! If using a regular white flour starter would I need to amend the ingredients for the bread?
What if we just have regular sessions oven? Quality Dutch oven (I'm looking at you LeCreusete) and stones are very expensive.. Especially for someone who rarely makes bread
Thanks Jack. Do you keep the remaining scraps of sourdough in the fridge? Till the next time ?
Yes he does - I’ve kept mine in there for over 2 weeks whilst my kitchen was redone and still responded to the feed before making bread this week
I cover the leftover sttarter with a little flour and keep it in the fridge for months. Works every time.
How long would it take if you do the last rest, after the final shape, on room temperature instead of overnight rise in the fridge?
I followed this to a t but my bread didn’t rise at all in the oven, it kind of spread out like a pancake😮 It tasted great but wondering what the common reasons are for lack of final rise in the oven.
How much hot water in the tray under the stone?
I’ve followed this recipe exactly but my dough is so sticky from the beginning it just won’t form a nice ball and is really hard to work with. It tastes ok but I can’t score the dough and it’s kind of flat after baking. Any ideas what I can do?
Never thought that the Dutch oven might have a moister crumb. Been trying to figure out if I did something wrong or just sourdough. I’ll have to try the stone.
Would a covered loaf on a stone match the Dutch oven?