I've been a baker for nearly 20yrs now and love your videos, even the ones covering the basics like this one. Really well shot, informative and entertaining. Great work, keep it up, and I look forward to all your content coming for 2020!
I am attempting my first loaf of yeast bread today with my 5yr old, and she's so excited to knead the dough! Thank you for uploading these videos for beginners!! So helpful.
Just discovering your channel. I'm not a beginner but nor am I an expert. I love your videos so far. They're full of useful pointers and knowledge but most of all, I love how you always tell people to enjoy every part of the process. It is actually great advice. I'm looking forward to watch more of your videos. Take care.
When I first started learning to make sourdough bread if course I started searching on TH-cam. I ran acrossed your channel. I hate to say... I thought well I doubt there is anything this young lad can teach me so I moved on. Later as I was strolling around I ran across your videos again. I thought well I'll see what he is saying. That was the best choice I have ever made. I just love you. You are my favorite TH-camr and that is the truth! I could watch and listen to you all day. Not only do you really know your baking but you are such a cute, funny, well mannered guy and I bet your mother is very proud!!! Thank you so much.
Ok being confined at home due to this lovely virus I have found this wonderful guy! This definitely is definitely gonna keep me busy and keep me from going crazy!! Lol
You’re incredible! If I can say so myself, I’m really proud of the incredible, fun loving, young man you are. Thank you for sharing your knowledge and spreading your joy with all of us 😃
Laid off from work because of pandemic. Started bread making to fill up my free time. Makes me wonder how many other people watched this video for the same/similar reason.
This is excellent advice. Helps get it straight in your own head so you aren't stopping and thumbing back through (or rewinding the video). Especially with dough all over your hands.
Hi Jack, thank u for these awesome videos. Keep doing them! U r inspiring and amazing! After watching ur videos, I'm finally not afraid of attempting my first loaf of white bread. Thank u! 🥰
This is gold. SO helpful. I wish I had this before I started baking bread 4 years ago. I had many failures, frustrations and lessons at the beginning (I still have the odd failure). This is exactly what I did before my first successful sourdough loaf. I wrote it out with times and main points and reminders. I still pull out this outline every time I bake bread. I hope newbie bread bakers are paying attention
Make it , bakeit , cool it, eat it. You will want to do it again. Oh Jack you were so right. I absolutely love making bread - proves you can teach an old dog new tricks. HAHA.
Hey Jack, viewed this today from your HBB and realised that the list is exactly what I do at home when I'm preparing a recipe for my students. What I haven't done is incorporate that information into the class situation! Yes, I put the times in the recipe but I've never thought to show them how I break it down so that my demonstration loaf is magically ready to go in the oven when they arrive and before we start making that particular recipe. Thank you so much for the prompt. Another Bake With Jack tip to pass on to my next class and I'll be sending the link to my previous students. Happy New Year!!!
I made bread today using some random internet recipe. Like always, it was awful and ended up in the trash. I don’t know what I’m doing. I don’t know what to look for when making bread. I was ready to throw in the towel, but decided to look on TH-cam one more time. I wanted to start at the beginning. I found this video. So, hope renewed, I’ve ordered the dough scraper and some fresh yeast. I’ll watch your video on for an easy loaf of bread, and give it a try once my items arrive. Wish me luck!
Hey JAMES, MY BROTHER IS A MASTER CHEF AND YOU REMIND ME SO MUCH OF HIM HE LOVES HIS RESTURANT, YOU BOTH HAVE PASSION AND WANTS EVERYBODY THAT WJUST LIKE YOU HAVE KEEP IT UP AND IT DOENT HURT
Jack, the bread I baked this morning after prooving in the fridge overnight, made the best bacon sarnie I've ever had!! Thank you mate, you are an inspiration. Keep up the good work, I now have a great new hobby!
Totally agree with you Jack, regarding the phases and breaking down these big-text recipes into simple and digestible (pun intended) instructions. I do it also to compare different recipes out there and understand how they differ. You need to convert them all to starting with 1kg flour so you can compare apples to apples... or in this case bread to bread. Love your show! thanks!!
Hi Jack, I just want to say that you are a great inspiring .that's why I'm still here. I must confess that I have made sourdough 7 times so far since I found your channel but I failed so far too but because listening to your encouraging make me feel less frustration. I will keep doing. Thanks for sharing. I have a question, I made starter from your recipe which it's double volume and bubble on day 3. Is this considered a too young culture and should not be used? Should I feed the starter up to 4days, like your recipe and use. My dough was not puffy like yours after 3 folds. received the scrapers, they are perfect.
As one of the older generation I'm so happy to have found you're videos and of course I subscribed.Will certainly do you're scrap method beats having to waste or cook something else .Stay safe and well greetings from Tasmania Australia!
I make custom cakes and cookies. I use the same method for planning out my orders as you do for the bread recipe. I list each task that must be done, the time it should take to do each task, and an end time each task must be completed. It keeps me from spending too much time on any one task so the order is completed on time.
I learned something this morning before even watching your video. From the HBB I was scratching head over "we'll get to that X-D." I am an oldster, so started out in DOS a million light years ago. I advise college kids so do try to keep up with all the new stuff. But XD? Well, Jack, you taught this old dog a new trick. Cheers!!
Believe or not your name was mentioned by The American Test kitchen to help with making sour dough bread. So here I am looking at a random video. Certainly informational and interesting 🧐 New subbie 😁
Hello Jack the lad., like the pencil in the ear...! First time I've seen one of your fun loving teaching videos. What's your opinion on bread makers...? Having trouble...? thanks for explaining about the wholemeal flour, as thats one of the problems.....help. First time bread maker.... Beryl.
This is really helpful! I'm glad I saw this video. I recently baked chocolate chip cookies and made pita bread. I must say... I am absolutely *pumped* to bake more. Thank you. Your channel is a blessing!
You remind me of the Harry Potter movie by the way you speak haha. I love your videos! I just started making breads and encountered problems, but watching your videos are a huge help, thanks!
Bake with Jack Hi my Baking Guru, I’d say Hi Jack but that never goes well. I have been a fan about 4 years. I am not a young man and have been baking over 40 years. I am a home baker. I love your Sourdough Recipe #101. I have been baking this bread since nearly the beginning of our TH-cam relationship. I recently have had to go from real teeth to the fake ones and they are fake in every respect. They Look good but do not work and as a result the bread is to crisp for me to eat and I have had to resort to adding oil. Now I bake a double helping of that recipe (2 loaves) and have been adding 35 grams of EVOO after the first rest. The bread becomes a little softer and I can manage it OK. My Question to you is HOW and WHEN should I add the oil and about how much? Thank You very much for you TIPS. I love watching and reading them. You are truly an asset in this time of COVID because many have gone back to basics in the kitchen work. I am a FB follower of “Perfect Sourdough”. I have seen many NEWBEES join and ask stunningly simple questions and many of the longtime members are either very good at what they do or Professionals. They complain the these youngns ask stupid questions. I do not know any one who was born knowing how to tie their shoes. We must learn everything from someone else and I constantly refer these to have a look at your channel. You are expert at helping others learn about sourdough bread. Please keep up the great work. PTK
New year wishes to you, Jack. I can’t wait for the start to finish video for a basic loaf. It takes me almost an hour to knead into a decent ball. I would love to be able to cut down the time of kneading. Perhaps I can’t tell which side is the sticky side because it took me 45 minutes before it felt like it came off my palm slightly. Oh well... I’ll wait...
Hi Jack,I followed your sourdough start to finish video,everything came out right,my bread puffed up in the oven,my starter was fully active.But the bread came out a bit though and not airy at all.I followed your recipe and did rést the dough the same way.Any tip őt help you van give?
OK Jack me Lad, your friend "Deep in the South" attributed his bread to you. After the bread was pulled from the oven, he took the bread out of the tin loaf pan and applied melted butter to the top. I left the bread in the tin and applied butter AFTER it had baked (which by the way looked beautiful). After I applied the melted butter (I waited about 10 minutes while the loaves were still in the pan), I noticed that the tops got very bumpy. Why is that? What should I have done so that it stayed its smooth dome shape?
Jack, were you in my house yesterday? When I decided (at about 6pm) to make hot cross buns? I ended up eating one at 1am after I'd finished making them. Wish I'd watched this yesterday (they do taste good though!).
Any advice for newbies who just began grinding their own flour from hard white wheat berries? So far, we've made great cookies and a pretty good chocolate cake with the flour, but every bread loaf attempt has failed. It always rises well on the first and second rise, but never expands in the oven and we end up with a dense loaf. Any tips are greatly appreciated!
Hi Jack, just started watching your TH-cam channel after trying baking for a while but still seem to make some errors. One thing I would like to know is, what is the difference between easy bake yeast, dried yeast and other forms? Should i be using different amounts or preparing it different types in different ways? Thank you. Dan.
Speaking of process... You can follow the recipe and have it not come out as expected if you don't follow the process or just don't know the process. I'm currently going down the path of 2 stage yeasted dough using biga. My first go at it came out amazing and I'm guessing it's because of the process. I was wondering if you would maybe do a vid on making bread with biga.
Love hot bread with butter. Waiting for a sandwich is missing out on something better.
4 ปีที่แล้ว +2
I didn't really have baking as part of my new year's resolution. 😅 But seriously, I was watching this past midnight after failing on a simple bread recipe. I was a bit sad that I was able pull off cakes , cookies and muffins but with bread, I really think I needed to know more to make it work. Thank you for making clear simple and encouraging videos for beginners. Looking forward to the whole process of learning this skill from you 🙏
Hi Jack, Thanks to you I have been baking bread successfully for over a year now. The only thing I haven’t tried is baking in a tin so am looking forward to the coming weeks. Could you suggest a supplier of 870g bread tins please? Unless you are going to add them to your shop?
Jack, can you tell me???? Though sure you can. I am a seasoned bread maker, but made my first sour dough bread yesterday, mainly because of all the nonsense that goes with sour dough bread making always put me off big time!!!. Did everything to this proving stage correctly. BUT - 1, it took ages, like 12 hours to prove, did not rise like a normal loaf, although baked through well, sour dough bread heavy like lead. Is this normal???? The images I have seen of your sour dough bread is light and airy. Mine had lots of air bubbles, lovely and soft, but, boy, it is a heavy bread, and chewy. Is all this normal for sour dough bread. Or perhaps, my 'starter' not donkey years old, just began starter 4 weeks ago and used 100g of that. Help!
After watching vid--your greatest gift to the world is getting people enthusiastic and excited. Born teacher, you.
he is the best!
I've been a baker for nearly 20yrs now and love your videos, even the ones covering the basics like this one.
Really well shot, informative and entertaining. Great work, keep it up, and I look forward to all your content coming for 2020!
I am attempting my first loaf of yeast bread today with my 5yr old, and she's so excited to knead the dough! Thank you for uploading these videos for beginners!! So helpful.
Just discovering your channel. I'm not a beginner but nor am I an expert. I love your videos so far. They're full of useful pointers and knowledge but most of all, I love how you always tell people to enjoy every part of the process. It is actually great advice. I'm looking forward to watch more of your videos. Take care.
Jack, you're saving my bread-making life with these vids. Thank you so much.
My pleasure 🤗
When I first started learning to make sourdough bread if course I started searching on TH-cam. I ran acrossed your channel. I hate to say... I thought well I doubt there is anything this young lad can teach me so I moved on. Later as I was strolling around I ran across your videos again. I thought well I'll see what he is saying. That was the best choice I have ever made. I just love you. You are my favorite TH-camr and that is the truth! I could watch and listen to you all day. Not only do you really know your baking but you are such a cute, funny, well mannered guy and I bet your mother is very proud!!! Thank you so much.
Ok being confined at home due to this lovely virus I have found this wonderful guy! This definitely is definitely gonna keep me busy and keep me from going crazy!! Lol
YAY 🤗 have fun!
Jack you are an amazing teacher. Thank you
You’re incredible! If I can say so myself, I’m really proud of the incredible, fun loving, young man you are. Thank you for sharing your knowledge and spreading your joy with all of us 😃
Laid off from work because of pandemic. Started bread making to fill up my free time. Makes me wonder how many other people watched this video for the same/similar reason.
This tip to outline your recipe is brilliant! It makes tackling a new recipe much less daunting. Thank you!
You’re great.Thank you for simplifying.Also,you’re HYSTERICAL!!
Genuis idea to summarize the steps and add in the time marks!!! I wouldn't have thought of that
This is excellent advice. Helps get it straight in your own head so you aren't stopping and thumbing back through (or rewinding the video). Especially with dough all over your hands.
This is exactly the kind of video I was looking for, I started with Sourdough baking first and it failed big time, can't wait to try it again
I love this guy! straightforward simple reasonable advice. and extra info to help you along the way. very helpful.
Fantastic video! Spot on about the time it takes. You are an amazing teacher for worries like me!
Hi Jack, thank u for these awesome videos. Keep doing them! U r inspiring and amazing! After watching ur videos, I'm finally not afraid of attempting my first loaf of white bread. Thank u! 🥰
If all I get from your wonderful channel is to creating the time line of all the processed. Thank You so much.
oh gee - guess I shouldna started with that triple rye recipe - sprouting the rye berries and all - eeks! JACK YOU ARE DELIGHTFUL!!!
This is gold. SO helpful. I wish I had this before I started baking bread 4 years ago. I had many failures, frustrations and lessons at the beginning (I still have the odd failure). This is exactly what I did before my first successful sourdough loaf. I wrote it out with times and main points and reminders. I still pull out this outline every time I bake bread. I hope newbie bread bakers are paying attention
Make it , bakeit , cool it, eat it. You will want to do it again. Oh Jack you were so right. I absolutely love making bread - proves you can teach an old dog new tricks. HAHA.
Hey Jack, viewed this today from your HBB and realised that the list is exactly what I do at home when I'm preparing a recipe for my students. What I haven't done is incorporate that information into the class situation! Yes, I put the times in the recipe but I've never thought to show them how I break it down so that my demonstration loaf is magically ready to go in the oven when they arrive and before we start making that particular recipe. Thank you so much for the prompt. Another Bake With Jack tip to pass on to my next class and I'll be sending the link to my previous students. Happy New Year!!!
I made bread today using some random internet recipe. Like always, it was awful and ended up in the trash. I don’t know what I’m doing. I don’t know what to look for when making bread. I was ready to throw in the towel, but decided to look on TH-cam one more time. I wanted to start at the beginning. I found this video. So, hope renewed, I’ve ordered the dough scraper and some fresh yeast. I’ll watch your video on for an easy loaf of bread, and give it a try once my items arrive. Wish me luck!
Awesome fella great instructional video, and a belting orator proppa funny ....keep it up
Where have you been, what a joy to watch. Now let’s see if I can get this done, many failures.
So glad I found your channel! Hugs from the Philippines!
🤗🤗🤗
Hugs from Egypt👍
Great video. Thank you Jack 🤗
Hey JAMES, MY BROTHER IS A MASTER CHEF AND YOU REMIND ME SO MUCH OF HIM HE LOVES HIS RESTURANT, YOU BOTH HAVE PASSION AND WANTS EVERYBODY THAT WJUST LIKE YOU HAVE KEEP IT UP AND IT DOENT HURT
Great advice. Baking your on fresh bread at home is so rewarding! I hope everyone takes advantage of these great lessons Bake On world!
Just found this channel as I'm getting ready to start baking bread for the first time. Will definitely be watching more of your content!
Thanks for the tips! I'm new in bread making and your videos help me a lot. Happy to learn more from you. Take care.
Thanks Jack, always look forward to Thursdays and another interesting video. Keep up the good work.
Love to hear your voice! You sound so funny but so easy to understand your tutorials! Thanks for sharing your experience! Lodi you are ! ;)
My BWJ scraper turned up in Australia the other day... cannot believe how fast it arrived... thank you so much jack 🙏🏻🙏🏻
You have me excited to learn and bake! Thank you so much for this informational video, love it.
Jack, the bread I baked this morning after prooving in the fridge overnight, made the best bacon sarnie I've ever had!! Thank you mate, you are an inspiration. Keep up the good work, I now have a great new hobby!
Thank you so much! I’m having hope to try making bread again after failed attempts!
Thanks Jack. Your videos help. Since watching you, the biggest problem I have is to much bread.
Brilliant simplification, Jack! Thank you!
Wow, you made the instruction so simple. Thank you.
You are simply the best 😉😉
Brilliant brilliant! Greetings from Jordan
Thank you for making it so simple for us to understand! 👍
Thank you Jack for sharing this video. I'm a new subscriber.😊👍
BRILLIANT! THANK YOU!
Brilliant Jack. But so simple!!
Totally agree with you Jack, regarding the phases and breaking down these big-text recipes into simple and digestible (pun intended) instructions. I do it also to compare different recipes out there and understand how they differ. You need to convert them all to starting with 1kg flour so you can compare apples to apples... or in this case bread to bread. Love your show! thanks!!
Nice video in less time .thanks for nice information 👍
A blessing to found this. My bread I just made this morning is dry. I. Happy to learn more
Seeing you for the 1st time, Jack.
Definitely a vg tutor.
Great gift of gab too! :-)
A new subby :-)
Keep up the good work Jack !
Best for absolute beginners.
Hi Jack, I just want to say that you are a great inspiring .that's why I'm still here. I must confess that I have made sourdough 7 times so far since I found your channel but I failed so far too but because listening to your encouraging make me feel less frustration. I will keep doing. Thanks for sharing. I have a question, I made starter from your recipe which it's double volume and bubble on day 3. Is this considered a too young culture and should not be used? Should I feed the starter up to 4days, like your recipe and use. My dough was not puffy like yours after 3 folds. received the scrapers, they are perfect.
Hello jack i started baking last year. Just found your TH-cam channel brilliant
Nice one Peter 👌🏻
Brilliant!
Brilliant bro, love form New Zealand
As one of the older generation I'm so happy to have found you're videos and of course I subscribed.Will certainly do you're scrap method beats having to waste or cook something else .Stay safe and well greetings from Tasmania Australia!
Very Informative!
I make custom cakes and cookies. I use the same method for planning out my orders as you do for the bread recipe. I list each task that must be done, the time it should take to do each task, and an end time each task must be completed. It keeps me from spending too much time on any one task so the order is completed on time.
This was so helpful. Thank you!
I learned something this morning before even watching your video. From the HBB I was scratching head over "we'll get to that X-D." I am an oldster, so started out in DOS a million light years ago. I advise college kids so do try to keep up with all the new stuff. But XD? Well, Jack, you taught this old dog a new trick. Cheers!!
Believe or not your name was mentioned by The American Test kitchen to help with making sour dough bread. So here I am looking at a random video. Certainly informational and interesting 🧐 New subbie 😁
Hello Jack the lad., like the pencil in the ear...!
First time I've seen one of your fun loving teaching videos.
What's your opinion on bread makers...? Having trouble...?
thanks for explaining about
the wholemeal flour, as thats one of the problems.....help.
First time bread maker....
Beryl.
This is really helpful! I'm glad I saw this video. I recently baked chocolate chip cookies and made pita bread. I must say... I am absolutely *pumped* to bake more.
Thank you. Your channel is a blessing!
Im obsessed with you and my Sourdough journey!
You remind me of the Harry Potter movie by the way you speak haha. I love your videos! I just started making breads and encountered problems, but watching your videos are a huge help, thanks!
🤣
Bake with Jack
Hi my Baking Guru, I’d say Hi Jack but that never goes well.
I have been a fan about 4 years. I am not a young man and have been baking over 40 years. I am a home baker. I love your Sourdough Recipe #101.
I have been baking this bread since nearly the beginning of our TH-cam relationship. I recently have had to go from real teeth to the fake ones and they are fake in every respect. They Look good but do not work and as a result the bread is to crisp for me to eat and I have had to resort to adding oil.
Now I bake a double helping of that recipe (2 loaves) and have been adding 35 grams of EVOO after the first rest. The bread becomes a little softer and I can manage it OK.
My Question to you is HOW and WHEN should I add the oil and about how much?
Thank You very much for you TIPS. I love watching and reading them.
You are truly an asset in this time of COVID because many have gone back to basics in the kitchen work. I am a FB follower of “Perfect Sourdough”. I have seen many NEWBEES join and ask stunningly simple questions and many of the longtime members are either very good at what they do or Professionals. They complain the these youngns ask stupid questions. I do not know any one who was born knowing how to tie their shoes. We must learn everything from someone else and I constantly refer these to have a look at your channel. You are expert at helping others learn about sourdough bread.
Please keep up the great work. PTK
Simply brilliant
Simple
Helpful
I just love this guy's videos.. 🥰 I'd love to take a baking course with you!!!!
Such an amazingly talented young man!
New year wishes to you, Jack. I can’t wait for the start to finish video for a basic loaf. It takes me almost an hour to knead into a decent ball. I would love to be able to cut down the time of kneading. Perhaps I can’t tell which side is the sticky side because it took me 45 minutes before it felt like it came off my palm slightly. Oh well... I’ll wait...
Happy New Year, Jack! Altough I’m no longer really a beginner, I still look forward to the simple loaf tutorial! 💖
Love your tutorials! THANK U! Have a great 2020
Thank you!!🙌🥳🎉
Very sound advise.
More I watch your videos, more I love. I did start making sourdough bread. Lol.
Yes, I made some of the mistakes you mentioned! Very good advise.
Hi Jack,I followed your sourdough start to finish video,everything came out right,my bread puffed up in the oven,my starter was fully active.But the bread came out a bit though and not airy at all.I followed your recipe and did rést the dough the same way.Any tip őt help you van give?
Thank you very much, 😘from Hong Kong
OK Jack me Lad, your friend "Deep in the South" attributed his bread to you. After the bread was pulled from the oven, he took the bread out of the tin loaf pan and applied melted butter to the top. I left the bread in the tin and applied butter AFTER it had baked (which by the way looked beautiful). After I applied the melted butter (I waited about 10 minutes while the loaves were still in the pan), I noticed that the tops got very bumpy. Why is that? What should I have done so that it stayed its smooth dome shape?
Jack, were you in my house yesterday? When I decided (at about 6pm) to make hot cross buns? I ended up eating one at 1am after I'd finished making them. Wish I'd watched this yesterday (they do taste good though!).
😂😂😂😂
Thanks Jack! This will help my ADD brain plan
Subscribed mid-intro 👍🏻.
Thanks Jack!!!!
Any advice for newbies who just began grinding their own flour from hard white wheat berries? So far, we've made great cookies and a pretty good chocolate cake with the flour, but every bread loaf attempt has failed. It always rises well on the first and second rise, but never expands in the oven and we end up with a dense loaf. Any tips are greatly appreciated!
Plan the work and work the plan! I can do that.
Hi Jack, just started watching your TH-cam channel after trying baking for a while but still seem to make some errors. One thing I would like to know is, what is the difference between easy bake yeast, dried yeast and other forms? Should i be using different amounts or preparing it different types in different ways? Thank you. Dan.
I entered my email for the Thursday baking tip but did not receive the email..Shall I do it again or what.. Thank you..
Thank you jack .great video as always.is it possible to make a video on how to make brioche burger buns please
Sorry and if possible a proper tinned sandwich loaf like hovis etc . I'm sure we all would love that .thank you again for such great work
Speaking of process... You can follow the recipe and have it not come out as expected if you don't follow the process or just don't know the process. I'm currently going down the path of 2 stage yeasted dough using biga. My first go at it came out amazing and I'm guessing it's because of the process. I was wondering if you would maybe do a vid on making bread with biga.
On the list 🤗
Love hot bread with butter. Waiting for a sandwich is missing out on something better.
I didn't really have baking as part of my new year's resolution. 😅 But seriously, I was watching this past midnight after failing on a simple bread recipe. I was a bit sad that I was able pull off cakes , cookies and muffins but with bread, I really think I needed to know more to make it work. Thank you for making clear simple and encouraging videos for beginners. Looking forward to the whole process of learning this skill from you 🙏
*love you
.
.'
Hi mr.jack , I wanna ask questions , Which one is better active yeast or instant yeast ,
Thanks before
I always fail in making dough
It gets hard and loose fermentation
😥😥😥
Hi Jack, Thanks to you I have been baking bread successfully for over a year now. The only thing I haven’t tried is baking in a tin so am looking forward to the coming weeks. Could you suggest a supplier of 870g bread tins please? Unless you are going to add them to your shop?
What books are on your shelves, Jack? If you have one book on breads or baking that you could never get rid of, which one would it be?
I want all those breads yes! 😂🤤🤤🤤
Jack, can you tell me???? Though sure you can. I am a seasoned bread maker, but made my first sour dough bread yesterday, mainly because of all the nonsense that goes with sour dough bread making always put me off big time!!!. Did everything to this proving stage correctly. BUT - 1, it took ages, like 12 hours to prove, did not rise like a normal loaf, although baked through well, sour dough bread heavy like lead. Is this normal???? The images I have seen of your sour dough bread is light and airy. Mine had lots of air bubbles, lovely and soft, but, boy, it is a heavy bread, and chewy. Is all this normal for sour dough bread. Or perhaps, my 'starter' not donkey years old, just began starter 4 weeks ago and used 100g of that. Help!
brioche burger buns for your bbq!