Since recording this video I have started using a 9 & 1/2" bread sling by Bread Basics. I like it very much, and it works for both boules and baard's of all sizes. Here is my affiliate link. For current cost USD, click the flag icon in the lower left corner, You pay nothing additional, but I do make a small percentage from your purchase. Thank you. 🥰: www.breadbasics.co/?ref=xzzds5b9rb Be sure to use my coupon code "SIMPLY10" to save 10% off your purchase!
Salt is extremely good for you and needed. I can't believe Dr's still think this way. It's table salt that's bad. Sea salt has all the minerals you need for the day
Thank you so much I just tried using string with my sourdough for the first time thanks to you it came out beautiful really appreciate your videos keep them coming since I’m still learning
They do freeze well, Arlene! (I double-wrap them in heavy duty foil.) And I charge $10 for a 500g flour loaf like this one. I don't ship because it's cost prohibitive.
@@genahowe4206 we're waiting to see which channel is doing better in 6 months. So far the unboxing Channel is winning, but I still think this one could be a sleeper and catch up eventually.
Do you mean thread? (I sew, and that's the only kind of "sewing string " I can think of. ) I believe it would actually slice into the loaf, but you could certainly try and see! I'd probably double or triple it to ensure it doesn't break. I hope this helps!!
A loaf of my sourdough is usually- 100g starter 100g whole wheat flour 400g bread flour (I've had best luck with Bob's Red Mill or King Arthur) 13g salt Of course, sourdough baking is more a science or a practice than a recipe, so you have to adjust amounts and methods according to your environment and preferences. 💜
@@jayamary7004 Ah! I see. Starter is cultivated wild yeast. Here is a vide by my favorite TH-camr, The Bread Code, explaining how to make it. He does a better job explaining than I ever could. :) th-cam.com/video/ZTHHI0iuamA/w-d-xo.html
Since recording this video I have started using a 9 & 1/2" bread sling by Bread Basics. I like it very much, and it works for both boules and baard's of all sizes. Here is my affiliate link. For current cost USD, click the flag icon in the lower left corner, You pay nothing additional, but I do make a small percentage from your purchase. Thank you. 🥰:
www.breadbasics.co/?ref=xzzds5b9rb
Be sure to use my coupon code "SIMPLY10" to save 10% off your purchase!
I learned that I need to oil my string! Thanks!
I'm so glad I can help, Sheila!
Salt is extremely good for you and needed. I can't believe Dr's still think this way. It's table salt that's bad. Sea salt has all the minerals you need for the day
Hi Amy!! I love all salt! 🤣 I use table salt when cooking, but salt my food at the table with sea salt.
Excellent instructions!
Thank you, Sue!
Cool, I have been baking sourdough for 3 years. First timei saw this. I love it. Will try it tomorrow. (75 you old grandpa)
I'd love to know how it turned out! Thanks so much for watching! (56yo Grandma 😉)
@@simplybeautifulsourdough8920 I'll let you know tomorrow
Im trying to figure out how to send you a pick of my first try
Looks beautiful. I can't wait to try it. Love the crazy dog too, I have a crazy dog-cat. My cat chases her tail like a dog, among other dog behaviors.
I hope it turns out for you!
Crazy dog is now living with one of our daughters and happy as a clam. She's his person. 🙂
Thanks for sharing! 💕
Thank you so much for showing me this. Now I understand and am not intimidated.
Oh good! I'm so glad I could help! 🤎
So cute and pretty!! ❤❤❤ I'm going to try this this week!
I'm so glad it might be helpful for you!!
@@simplybeautifulsourdough8920 It totally was! Successful sourdough for Thanksgiving ❤ Thank you and happy holidays to you 🙂
Happy holidays to you, as well!! 🎄
Thank you so much I just tried using string with my sourdough for the first time thanks to you it came out beautiful really appreciate your videos keep them coming since I’m still learning
Thank you so much, Sylvia! 💜 I'm thrilled you were able to create a gorgeous loaf of sourdough!
Beautiful work sweet girl! You’re awesome l!🙏🙏🙏
Wow! Nice! 🎉
Thank you!!
Just starting in the sourdough journey. Do you find they freeze well? Curious, how do you charge for a loaf? Just beautiful. Thank you
They do freeze well, Arlene! (I double-wrap them in heavy duty foil.) And I charge $10 for a 500g flour loaf like this one. I don't ship because it's cost prohibitive.
@@simplybeautifulsourdough8920 thank you. $10.00 seems so reasonable. Any type of baking is a labor of love. Your baking is beautiful.
@@arlenemurphy804 Thank you so much! And I'm improving the more experience I get. 🙂
Thank you for sharing ☺️
My pleasure 😊
That is gorgeous!
Thanks so much, Gena. For some reason TH-cam has not been notifying me of comments, so I apologize for my delay in responding.
@@simplybeautifulsourdough8920 NP. Someday you may find your channel so big you can't possibly respond to all comments!
@@genahowe4206 we're waiting to see which channel is doing better in 6 months. So far the unboxing Channel is winning, but I still think this one could be a sleeper and catch up eventually.
What do you charge for a loaf of your pumpkin sourdough bread if I may ask?
All of my loaves made w/ 500g and no inclusions are $10. W/ inclusions (seeds, cheese, etc) $12. I hope this helps!
Gorgeous.
Thank you!! 💜
Hi👋, i wonder is sewing string possible to use ?
Do you mean thread? (I sew, and that's the only kind of "sewing string " I can think of. ) I believe it would actually slice into the loaf, but you could certainly try and see! I'd probably double or triple it to ensure it doesn't break.
I hope this helps!!
@@simplybeautifulsourdough8920 thank you！☺️
So beautiful
Thank you so much, Josephine! 💜 (I love your name!)
Ingredients for sourdough please 🌺
A loaf of my sourdough is usually-
100g starter
100g whole wheat flour
400g bread flour (I've had best luck with Bob's Red Mill or King Arthur)
13g salt
Of course, sourdough baking is more a science or a practice than a recipe, so you have to adjust amounts and methods according to your environment and preferences. 💜
@@jayamary7004 Ah! I see. Starter is cultivated wild yeast. Here is a vide by my favorite TH-camr, The Bread Code, explaining how to make it. He does a better job explaining than I ever could. :)
th-cam.com/video/ZTHHI0iuamA/w-d-xo.html
@@jayamary7004 That was still me replying above, by the way. Different TH-cam channel. 🙄 Sorry about that!