I'm a retired First Sergeant (almost 74 years old) and I have made bread all my life. I'm just starting my journey with sourdough and I heartily thank you for your direction and encouragement. You, Sir, are Top Shelf!
Just starting this “starter” process myself. Followed feeding times all week and today it’s liquified. What happened. Did u guys get have this problem when u started? Anyway good luck! Stay safe and healthy.
@@justinlorenzo1615 What do u mean by liquified? I mean it will be like a thick pancake batter 24h after your feeding. But if its really runny, i think its overfermented. But i am not quite sure. Make a dough and incorporate it. Experimenting and developing a feeling is the best way to be confident while making bread. Have a nice day.
@MrAbletospeak, why did you feel the need to specify this isn't an American video. I don't think coffee counts as a soft drink. I hope you enjoy making sourdough as much as I have.
Hi jack from victoria canada. I have been making my own bread now trying to make sourdough. First time didn't work. Now I'm going to give it one more try thank jack for your videos
I've been baking for 20 years with a starter I caught myself. Jack is the first guy whose theories on uncomplicated sourdough baking come close to mine. Way to go mate!
Thank you Jack for another useful tip. I love your blog you are sooo down to earth and have learnt such a lot from you. I am a 71 year old grandmother and wish I was 50 years younger I would be chasing you around the Kitchen and there would be no bread made. Hope that made you smile!!!!
‘it must be wonderful spending time at home and tweaking a recipe to give the most amazing flavoured...cat!’ Couldn’t stop laughing! Love your videos...educational and easy to follow.
@@bobsnooker.3950 Funny, I've been making sourdough bread for a month now and my dough has been a sticky mess. I didn't understand what the issue was, I've been trying different fold techniques, different fermentation times, different starter, kneding the dough, autolease all those things but the dough was just to wet! During all this time I followed Jacks formula, same amount of water and flour. Then I went to my mum, and she had this fancy flour, which we in Sweden call "Special". The dough was now like in the video, my bread turned out F A N T A S T I C. Apparently, "special" is what we call strong bread flour. During all this time I have been using all purpose flour. Man was that funny. To clarify, all my loafs until my last one tasted amazing, but was super difficult to handle, so we can conclude that all purpose flour works, but it is difficult!
For an experimenter like me this is the perfect bread baking channel. Anyone can give you mountains of recipes but a channel that teaches techniques and schedule work around's this is definitely the place to be. I'm amazed this isn't a bigger channel.
I just came across your channel and nobody I mean NOBODY has explained this as good as you have! WOW, thank you so much for just making it simple for us newbies when it comes to making a starter for bread. I see so many rules, do this wait don't do this, throw this out, keep that, use this, etc. You just explained it with such ease! 👍👍👍👍
I must say, that I can appreciate your way of thinking. I am an old school baker, so I am usually open to fresh ideas related to baking. I am impressed because you are so young and present as someone that is knowledgeable about this topic. Trial and error are my favorite friends in my kitchen. Thank you for sharing your wonderful experience with me indeed.
I measure my water into the container, put the lid on and shake it up to dissolve the starter. Then I mix in the flour. This scrapings method is so simple and much more practical than the tedious, wasteful “feed daily and discard half” foolishness.
I've been going crazy reading, watching so many different 'how to' starter recipes, I was starting to get completely confused and overwhelmed. This is by far the most clear, easy video to follow. Thanks a bunch mate! Looking forward to trying this, and your other recipes.
You are just the guy I was looking for. I love your ‘principle’ approach along with the flexibility it leaves someone to venture into sourdough! I’m sure there would be more sourdough bakers if they listened to you! Great job!
Well done Jack! I love the scraping/don’t waste anything method. It’s never made sense to me why we discard half the starter every time we feed it. Thank you!
@@alicad2190 Yes. I think that little bit of scrapings in the jar was all he started with. I always thought from watching a lot of other videos that you needed equal amounts of starter, flour and water but apparently you don’t. Pam
@@gardengirl9099 The only difference is, that when you use equal amounts your starter will be ready faster after feeding. Because more starter is eating through the added water and flour. The scrapings need more time for the task. If I feed 4 hours before baking I need more starter, if I feed the night before I can use the scrapings as they have more time before I need the starter to be ready.
I love your style! I believe exactly the same thing, there is no reason why we should become slaves of our sourdough starter. That's what I always say during my workshops. Keep it up Jack, nice and simple!
I finally found flour at the store, after 6 weeks! Tried making starter 2 days ago and it's already showing signs of activity. These videos are getting me pumped about using it! Thanks for the not-precise approach. It's really put me at ease.
A baker after my own heart... it's got to suit me ! Our grannies and great grannies didn't faff about being lectured by "experts", they just made bread every day to feed their family. Sending several young enthusiasts your way for a masterclass in "real" sourdough without too much "artisan" rules.❤️
I am now into the second week of my sourdough journey… I am Enthralled and overjoyed at how well the bread is turning out! Jack, without your videos I would have never attempted it! I have said for years that “someday” I’m going to try sourdough bread… Well, now I’m kicking myself that I didn’t do it before because it is one of the most enjoyable journeys in bread baking I’ve ever been on! Thank you thank you thank you Jack!!!
I have been using your methods and loaf recipes (and starter scraps) for over 3 years now and love the uncomplicated, easy approach to baking the tastiest loaves. Thank you Jack
rewatched this and enjoyed the philosophy of sourdough as much as the practicality of the art. My physical therapist mentioned on her own that she always wanted to try baking sourdough bread. I told her that I would bring her a starter and some "guidelines" to begin with and of course Bake with Jack Videos. THANK YOU so much for everything; your suggestions, so guiding force and of course your humor.
My nature is overthinking this stuff and you sir, keep me on the right track with keeping it simple and don’t go bananas with a stopwatch etc. Basically you keep it fun to do. Thanks for that!
Great video and method, I gave up with sourdough about a year ago because of all the faffing around, watched a zillion videos and it didn’t get any better.... but now .. voila .. nice and easy. I’ve followed your method for the last 2 weeks and now I have a reliable starter that’s easy to manage. Already used it twice now , out of the fridge on Friday, feed , leave out , use Saturday morning, result ! Back in the fridge after another feed. Much better than the 800 grams I had before 🤣🤣
THANK you for WHEN to use the starter!!! I was stuck there because it was not clear in other posts where they show HUGE increase and HUGE bubbles!!! in which I thought I was failing... which is also how I found you after so many attempts. Simple, simple, simple!
Your philosophy about starter is exactly like mine and I honestly have not heard this before. I have just been experimenting and when I notice it's active, I know it will work. Thank you for being so reasonable! I really appreciate your explanations.
Thank you Jack for your sourdough info. I was really confused by the feeding and discard method. So watching your videos of the scrapings method, and feeding how much you’re gonna use for a loaf is so much easier to get my head around.
Here I am watching your video on starter three years after the first time I watched. I love listening to you on this subject. I love your approach. Hope you are well. 😊
Thanks, Jack, for more and more solid, no-faff information. You always manage to reassure us mere mortals that there is no need to get obsessive about stuff. Just keep roughly to the guidelines and don't worry if you go slightly off piste. At the end of the day, it'd really take some doing NOT to come out with a delicious loaf of bread (or two). And that, surely is the purpose of it all.The reason we bake is to provide delicious nourishment for ourselves and loved ones, not necessarily to provide a fine example to photograph for social media! (but that's another subject entirely hehe). We have learned that Sourdough is more gut-friendly because of the lengthy fermentation time and process and it's worth ANYONE having a bash. It might sound like a lengthy process, but like you've said before, hands-on time is quite short. The vast proportion of the time taken is just time for the dough to sit and make itself ready for baking, with very little input from the baker. Who knew, that from three simple ingredients, (flour, water, salt - 4, if you count TIME, which is vital), we could turn out such marvellous food? Compare that with the long list of stuff that you can't even pronounce, that some Supermarket Sourdough contains and I suspect it's more like Playdoh than sourdough. The lesson for we dedicated BWJ followers is, grab Jack's recipe from his blog (link in his remarks) get your sleeves rolled up and have a bash. You'll amaze yourself. Keep up the great work, Jack and all power to your elbows! Kind regards. Roy.
Keep doing what you’re doing, Jack! My sourdough journey started one year ago and it’s been all about experimentation ON MY OWN after watching many videos and checking out many library books. This process is NOT like following a recipe for baking a cake. I hope your listeners come to realize that and just dive in and practice! You are such a joy to listen to and watch. There are so many variations of methods to try out and yours is great. Hugs from Tucson, AZ!
Even after 2 years this is still the best, easiest, and most practical tutorial on youtube. one tip I learned from Peter Reinhart is to use starter for flavour, and commercial yeast for a quick lift. Cheers!
This morning my starter looked nice and active, so I did the usual float test and it sank, I did it again later and it sank. In the end I gave up as I missed that window. I am sitting here and after watching your video and kicking myself, as the starter was nice and bubbly, I should have gone ahead and used it. I will next time. Thank you for sharing!
Thanks for this Jack...love your attitude towards this...I really appreciate the practicality of your approach. As I have heard you say or imply in another video, if the process isn't practical people won't do it and the skill, the art of making real bread will die off like a lot of these skills have done over the last few decades. Thankfully there seems to be a re-birth in these "artistinal" skills on this side of the pond in the last 10 years. Bread making, blacksmiths, wood working, and so on. I think the cost of having someone else do it for you has increased to the point where people are giving these things a try and discovering that it's fun, interesting and worth giving it a go.
Excellent. I have used a jar with scrapings as you do, but usually I have around 300 grams in the jar. Here is how I maintain my starter (which is almost 4 years old now): As I said, I’ll usually have around 300 grams in a jar in the refrigerator. When I make pizza dough (which is the usual product) I remove the jar from the refrigerator to the counter in the kitchen. There it will rest and warm for 2 hours. In that time is will begin to rise again. After 2 hours (this is very flexible. I’ve made it immediately with no warming and amount of time up to 2 hours. After 2 hours I fear the starter will run out of “food”.) So generally after 2 hours on the counter I remove 200 grams and mix with the water and a t spoon of sugar for the dough. I add 120g of water and bread flour to the starter jar and mix. Allow the starter to rise on the counter for 2-4 hours. I put it in the fridge when it doubles. There in the fridge it’s good for a week or more. To use I repeat. From there I proceed with my pizza recipe. If I am making bread, I will use the risen (active I call it) starter after the 2-4 hours on the counter to double. I always make bread the same day I make pizza. And in neither do I use or add yeast.
You are amazing! Like you, sometimes a lot of info is too much info and you make it short and sweet! From the US and just recently started watching you. Never wanted to make sourdough bread because I couldn’t appreciate the fact that you had to throw so much of it away and that’s such a waste in times when we should be more frugal with what we have. I appreciate the scraping method and I’ve enjoyed watching your videos. Stay well and safe and keep doing what you do best!!
I normally don't comment on youtube stuff, but I gotta say it - thank you, Jack! I am not an inexperienced cook or baker, but you pushed me the final step over the edge toward sourdough baking (not with this, but with videos from ages ago). They always taste great and you are a good part of that, thanks a bunch, mate!
Thank you thank you thank you. After an underwhelming start to my sourdough starter, I'm hoping this will be a more uplifting week. Now I feel like I just need to play it by ear.
I began letting my starter activate much longer, and it's made a big difference. Using a teaspoon of starter, 50 grams each of water and flour - to make one loaf - and leaving it for 12 hours, it's pretty impressive. The bread's better now. Thanks.
I watched a similar video about the starter feeding but it was too odd for so little to be in the jar before feeding… I thought it couldn’t be right 😂 but it’s legit. Your style is exactly what I need ❤ thank you so much !
Excellent emphasis on practicalities - as opposed to those who treat sourdough as a chemical experiment in search of maximized oven-spring and beautiful pictures of crumb - it is the taste that matters!
A breath of fresh air and thank you for sharing your method. I've been using it succesfully since i saw it the first time. I pop in whatever flour i wwnt for my next batch of dough and it always puffs up.
After watchting The Great British Baking Show, I simply had to bake bread. I stumbled upon your channel and others as well, and I simply love your channel. I love your practical, not to complicate things approach and step by step instruction. I baked your basic bread recipe two weeks ago and since then have been baking almost everyday and even got brave enough to experiment with adding cheeses, garlic and some thinly sliced meat. Today, I feel ready to try my first sourdough recipe and here I am, turning to your channel for advice. Thank you Jack, please do continue to be yourself, addressing home bakers. Sometimes, the best lessons are taught and learnt from the beginning. My bread baking journey started here with you. P.S. Your cat's endearing and so are you : )
Because of you and the lack of waste (LOVE THAT) I have now started a family tradition. Started with you a year ago and now my family all has some of my "Scrapings" THANK YOU
I usually keep mine in the fridge and feed it once a week. Then the morning on the day I'm gonna use it, I'm gonna take it out, feed it, and leave it in room temp until I get home from work. Usually works like a charm.
@@sama66forever Just standard white flour. But not the complete cheap one. I found the cheap stuff pretty much killed the yeast (there must be something in it to kill wild yeast)
Making my second loaf and I’m loving your videos!!! Some are way too technical and overwhelming...and they vary SO much. I especially appreciated when you mentioned the timeframes of the starter. So many people say feed 5-6 hrs prior and no later..and others say it needs 12 hrs...so confusing! But you explained it simply and perfectly.
Thank you for being you, I have learned so much from your playlists. You are a genius, I am a Grammie from Vancouver Island on the west coast of Canada. Thank you thank you.
Ooh. I missed it. I got the wrong type of flour for the starter. I had bread flour. Back to the store. Never get tired of hearing you Jack. Ur great. Minnesota. USA
I had to start with some brown bread starter before I got to the Supermarket and got the wholemeal Rye out but I kept the other bits in as well so maybe it wouldn't be as bad as you think.
I've used bread flour, but don't get them healthy bubbles like Jack gets. So Im going to get some basic rye flour for my starter. Have to try something different. It was bread flour all the time. No big bubbles.
I think I started the rye starter to soon. It's almost doubled in 3 hours and it's Only 1am. Oh.... Put in fridge till 12 hours I will get to it. Had to look up the rye starter recipe. Leave on counter 12 to 24 hrs. Ok. Already got bubbles going great. 1st rye starter with bread flour scrapings. Many year old bread flour starter. I dried some starter in case I killed the starter.
Hey jack you really like to teach others... I really appreciate what you do.. I follow your channel alot.... Almost every recipe I saw... i want to say hi to you.. thanks and karl from Malta
Just found you not that long ago Jack, great info! I just started making bread, and wanted to try sourdough, but I don't have the time to feed the starter for the rest of my life lol. Glad to find out there is are simpler ways. Keep up the good work.
So grateful for your Sourdough videos and helping me not stress!! I was mixing up focaccia last night, but forgot to take my starter out and feed it early enough. So I took the plunge and added it to the dough when it was only barely starting to puff up and was nowhere near doubled....Let it rise on the counter overnight then put in the fridge today as recipe specified. Now it's on the counter, I'm seeing bubbles at the top of the dough, and I'm excited to see if it works out, but at worst we'll have flatbread and croutons. =) Thank you Jack!
Not only you're so informative but you also take out the unnecessary drama and complications.. besides you're just so cute looking and cute sounding that it just inspires me to make more bread :D lol Thank you! xo
Very simple but great method. Started using 100% rye flour for my starter and the scraping method. my dough is so much improved and fluffier. Thanks Jack, your the best!
Best video I've watched about feeding and ready time by far. thank you. Just like you said, baking sourdough is a journey. I've baked few loafs today, first 2 were a success. 3 rd one ended up in the garbage and 4th was a delicious failure.
No, I REALLY appreciate your home baker attitude, the best I can do is feed it in the evening so I can use it the next day. . When I got too obsessed with the timing, it just became an unpleasant pain in the arse.
It's nice to see someone not so crazy and militant about making sourdough. some of these TH-cam bakers make it out to be such a more complicated job than it ever needs to be. Some people are literally taking their dough's temperature throughout the day.
Thank you so much for your videos : all what you say confirms what I have personally experienced "out of the path" ! For your info, it happens more and more often that I use a starter that has almost all fallen down (like 12 to 15 hours later), and it has worked just as well. My reasoning was that if an old starter let a few days in the fridge can double in a few hours, a full jar of fresh starter (even after 12 to 15 h) can raise a full loaf just as well. And it does ! 😉🌷
Thanx a bunch,Jack,you made this so easy for me,i was going crazy with the daily feeding routine,now i can relax a bit and enjoy the whole process!Congratz👍
I like those comments about learn by experience, your own........ you're giving the basics and rudiments of what to achieve then let people play around and find out by themselves... I am and I've re-kindled my sourdough journey and no, thanks to you I don't chuck anything away. My 4 or 5 day starter only just showed a decent bit of activity today so, it may be tomorrow or Saturday that we start to play with dough.
To the points onward and foward.Loads willingly to discover and learn ,thanks mate.I totally agree with your philosophy of teaching. I try to make the same way of learning for my children.The joy of discovery and seeing that joy on a child's face is immeasurable.Again,thanks. Can I have that wooden bowl on the shelf?
That is an awesome way to maintain it. I was given some starter with so many rules and you had to make sourdough either daily or weekly not in-between or later. It was frustrating. I plan on making this some time soon.
Thank you, Jack. After following your videos I almost feel like a sourdough champion now. Have had great success and made some fabulous bread as a result.
This is just brilliant and hilarious! Thank you so much for your energy and spirit. Hopefully soon I'll get onto my sourdough journey. For now I'm starting the regular white 00 flour and dried yeast journey.... and your other videos on wet dough are really inspiring.
This is exactly what I've been look for, I love applying science and precision to things but ive become beyond frustrated with the near ritualistic methods some people apply to their sourdough feeding schedules. Its bread and at the end of the day I'm not trying to conduct a science experiment just make some tasty food. There needs to be a balance and I think your method nails that. Cant wait to give it a shot this weekend!
Hey Jack, Thank you for changing my approach, to what is the start of my "Sourdough" journey. First attempt was following guidance from a very famous French baker, which after two loaves, and limited success, which took two weeks, I have started again. So I have followed your guide, and look forward to some excellent results. Keep up the good work
@@Bakewithjack Thank you and received it this morning. Already using the baking cloth and scraper (My old one didn't have a rounded edge, and was difficult to get to the edges of the bowl I am using. Still having slight issues with kneeding though, 8 minutes just isn't working for me, so must be doing something wrong. 15 mins in and Dough is still sticky!
I have been trying to make sourdough, on and off, for a couple of years. Up until recently when I found your 101 sourdough video, I hadn't found a method that worked for me or that spoke to my low/no waste principals (I don't want to be having to make sourdough pancakes or crumpets just to use up the discard!). The amount of discard that is created with other methods just didn't make any sense to me at all! One method meant I used almost 1kg of good quality flour over the course of about a week just to create a 200g starter!!!! No thank you! I am really enjoying your method and I have now made a number of successful sourdough loaves and am confident it will become a weekly occurrence now I have the method/routine sorted. Keep the videos coming!
Woot woot!! SOOO happy to have your jazzy intro music back... but what about your exit sexy exit music??!! Love the information presented in the video, btw. Very helpful to actually SEE what your newly fed starter looked like.
Hey Jack, I really like your approach! I’m just starting to grow my sourdough starter and feeling like I am wasting it every time I have to discard. But your approach is different to the other videos I’ve watched and I feel much more confident now and ready to bake my first loaf! However, my starter is more runny and not like the one you have.
Finally a video that relieves stress in bread making.......
I'm a retired First Sergeant (almost 74 years old) and I have made bread all my life. I'm just starting my journey with sourdough and I heartily thank you for your direction and encouragement. You, Sir, are Top Shelf!
Just starting this “starter” process myself. Followed feeding times all week and today it’s liquified. What happened. Did u guys get have this problem when u started?
Anyway good luck! Stay safe and healthy.
@@justinlorenzo1615 What do u mean by liquified? I mean it will be like a thick pancake batter 24h after your feeding. But if its really runny, i think its overfermented. But i am not quite sure. Make a dough and incorporate it. Experimenting and developing a feeling is the best way to be confident while making bread. Have a nice day.
Flocke thanks
@MrAbletospeak, why did you feel the need to specify this isn't an American video. I don't think coffee counts as a soft drink. I hope you enjoy making sourdough as much as I have.
Hi jack from victoria canada. I have been making my own bread now trying to make sourdough. First time didn't work. Now I'm going to give it one more try thank jack for your videos
I've been baking for 20 years with a starter I caught myself. Jack is the first guy whose theories on uncomplicated sourdough baking come close to mine. Way to go mate!
Thank you Jack for another useful tip. I love your blog you are sooo down to earth and have learnt such a lot from you. I am a 71 year old grandmother and wish I was 50 years younger I would be chasing you around the Kitchen and there would be no bread made. Hope that made you smile!!!!
Stand in line Granny!! 😝
Maybe he's into cougars! Don't give up on your stand, Lesley!
oh this made me giggle 🤣🤣
‘it must be wonderful spending time at home and tweaking a recipe to give the most amazing flavoured...cat!’ Couldn’t stop laughing! Love your videos...educational and easy to follow.
Just love the lack of over complication.
🤗
I agree. Im gonna try my first sourdough batch today as a result
@@naturligfunktion4232 Just follow his recipe and you will be delighted.
I can’t agree more! I’m 2 busy over thinking everything else in life! Haha! 😁
@@bobsnooker.3950 Funny, I've been making sourdough bread for a month now and my dough has been a sticky mess. I didn't understand what the issue was, I've been trying different fold techniques, different fermentation times, different starter, kneding the dough, autolease all those things but the dough was just to wet! During all this time I followed Jacks formula, same amount of water and flour. Then I went to my mum, and she had this fancy flour, which we in Sweden call "Special". The dough was now like in the video, my bread turned out F A N T A S T I C. Apparently, "special" is what we call strong bread flour. During all this time I have been using all purpose flour. Man was that funny. To clarify, all my loafs until my last one tasted amazing, but was super difficult to handle, so we can conclude that all purpose flour works, but it is difficult!
For an experimenter like me this is the perfect bread baking channel. Anyone can give you mountains of recipes but a channel that teaches techniques and schedule work around's this is definitely the place to be. I'm amazed this isn't a bigger channel.
I just came across your channel and nobody I mean NOBODY has explained this as good as you have! WOW, thank you so much for just making it simple for us newbies when it comes to making a starter for bread. I see so many rules, do this wait don't do this, throw this out, keep that, use this, etc. You just explained it with such ease! 👍👍👍👍
I must say, that I can appreciate your way of thinking. I am an old school baker, so I am usually open to fresh ideas related to baking. I am impressed because you are so young and present as someone that is knowledgeable about this topic. Trial and error are my favorite friends in my kitchen. Thank you for sharing your wonderful experience with me indeed.
Thanks for the great information! And thanks for saying “I couldn’t care less”. Most people say “I could care less” which is wrong, lol.
I measure my water into the container, put the lid on and shake it up to dissolve the starter. Then I mix in the flour.
This scrapings method is so simple and much more practical than the tedious, wasteful “feed daily and discard half” foolishness.
I like your relaxed methods . I'm not looking for perfection just fun bread making, thanks
Been using the scraping method for the past month and it works like a charm....happy days.
Nice one Gary 👌🏻
I've been going crazy reading, watching so many different 'how to' starter recipes, I was starting to get completely confused and overwhelmed. This is by far the most clear, easy video to follow. Thanks a bunch mate! Looking forward to trying this, and your other recipes.
You are just the guy I was looking for. I love your ‘principle’ approach along with the flexibility it leaves someone to venture into sourdough! I’m sure there would be more sourdough bakers if they listened to you! Great job!
Well done Jack! I love the scraping/don’t waste anything method. It’s never made sense to me why we discard half the starter every time we feed it. Thank you!
It never made sense to me either, so I just always use the """discard""" to make bread.
So the starter he used was the scraping in the empty container? I watched it repeatedly to look for the starter in it. LOL
@@alicad2190
Yes. I think that little bit of scrapings in the jar was all he started with. I always thought from watching a lot of other videos that you needed equal amounts of starter, flour and water but apparently you don’t. Pam
@@gardengirl9099
Most sourdough bakers make a big deal about the proportions when in nature just 'a little leaven leavens the whole lump'.
@@gardengirl9099 The only difference is, that when you use equal amounts your starter will be ready faster after feeding. Because more starter is eating through the added water and flour. The scrapings need more time for the task. If I feed 4 hours before baking I need more starter, if I feed the night before I can use the scrapings as they have more time before I need the starter to be ready.
I love your style! I believe exactly the same thing, there is no reason why we should become slaves of our sourdough starter. That's what I always say during my workshops. Keep it up Jack, nice and simple!
I finally found flour at the store, after 6 weeks! Tried making starter 2 days ago and it's already showing signs of activity. These videos are getting me pumped about using it! Thanks for the not-precise approach. It's really put me at ease.
A baker after my own heart... it's got to suit me ! Our grannies and great grannies didn't faff about being lectured by "experts", they just made bread every day to feed their family. Sending several young enthusiasts your way for a masterclass in "real" sourdough without too much "artisan" rules.❤️
I am now into the second week of my sourdough journey… I am Enthralled and overjoyed at how well the bread is turning out! Jack, without your videos I would have never attempted it! I have said for years that “someday” I’m going to try sourdough bread… Well, now I’m kicking myself that I didn’t do it before because it is one of the most enjoyable journeys in bread baking I’ve ever been on! Thank you thank you thank you Jack!!!
I have been using your methods and loaf recipes (and starter scraps) for over 3 years now and love the uncomplicated, easy approach to baking the tastiest loaves. Thank you Jack
rewatched this and enjoyed the philosophy of sourdough as much as the practicality of the art. My physical therapist mentioned on her own that she always wanted to try baking sourdough bread. I told her that I would bring her a starter and some "guidelines" to begin with and of course Bake with Jack Videos. THANK YOU so much for everything; your suggestions, so guiding force and of course your humor.
My nature is overthinking this stuff and you sir, keep me on the right track with keeping it simple and don’t go bananas with a stopwatch etc. Basically you keep it fun to do. Thanks for that!
Great video and method, I gave up with sourdough about a year ago because of all the faffing around, watched a zillion videos and it didn’t get any better.... but now .. voila .. nice and easy. I’ve followed your method for the last 2 weeks and now I have a reliable starter that’s easy to manage. Already used it twice now , out of the fridge on Friday, feed , leave out , use Saturday morning, result ! Back in the fridge after another feed. Much better than the 800 grams I had before 🤣🤣
THANK you for WHEN to use the starter!!! I was stuck there because it was not clear in other posts where they show HUGE increase and HUGE bubbles!!! in which I thought I was failing... which is also how I found you after so many attempts. Simple, simple, simple!
Your philosophy about starter is exactly like mine and I honestly have not heard this before. I have just been experimenting and when I notice it's active, I know it will work. Thank you for being so reasonable! I really appreciate your explanations.
Thank you Jack for your sourdough info. I was really confused by the feeding and discard method. So watching your videos of the scrapings method, and feeding how much you’re gonna use for a loaf is so much easier to get my head around.
This is the most entertaining sourdough lesson I've watched 😁 thanks Jack
Here I am watching your video on starter three years after the first time I watched. I love listening to you on this subject. I love your approach. Hope you are well. 😊
I am just learning sourdough. Your explanations are better than ANY as well are your videos.
8:36 "It must be wonderful to spend the day at home tweaking a recipe and coming up with the most amazing flavored... cat. You thirsty mate?"
Thanks, Jack, for more and more solid, no-faff information. You always manage to reassure us mere mortals that there is no need to get obsessive about stuff. Just keep roughly to the guidelines and don't worry if you go slightly off piste. At the end of the day, it'd really take some doing NOT to come out with a delicious loaf of bread (or two). And that, surely is the purpose of it all.The reason we bake is to provide delicious nourishment for ourselves and loved ones, not necessarily to provide a fine example to photograph for social media! (but that's another subject entirely hehe). We have learned that Sourdough is more gut-friendly because of the lengthy fermentation time and process and it's worth ANYONE having a bash. It might sound like a lengthy process, but like you've said before, hands-on time is quite short. The vast proportion of the time taken is just time for the dough to sit and make itself ready for baking, with very little input from the baker. Who knew, that from three simple ingredients, (flour, water, salt - 4, if you count TIME, which is vital), we could turn out such marvellous food? Compare that with the long list of stuff that you can't even pronounce, that some Supermarket Sourdough contains and I suspect it's more like Playdoh than sourdough. The lesson for we dedicated BWJ followers is, grab Jack's recipe from his blog (link in his remarks) get your sleeves rolled up and have a bash. You'll amaze yourself. Keep up the great work, Jack and all power to your elbows! Kind regards. Roy.
Keep doing what you’re doing, Jack! My sourdough journey started one year ago and it’s been all about experimentation ON MY OWN after watching many videos and checking out many library books. This process is NOT like following a recipe for baking a cake. I hope your listeners come to realize that and just dive in and practice! You are such a joy to listen to and watch. There are so many variations of methods to try out and yours is great. Hugs from Tucson, AZ!
Even after 2 years this is still the best, easiest, and most practical tutorial on youtube. one tip I learned from Peter Reinhart is to use starter for flavour, and commercial yeast for a quick lift. Cheers!
Gosh, what a great practical person. I like this explanation a lot. Life happens, can’t be tied to the the strict regimen I see in other videos.
You are a riot! Im just starting on my sourdough treasure hunt!
This morning my starter looked nice and active, so I did the usual float test and it sank, I did it again later and it sank. In the end I gave up as I missed that window. I am sitting here and after watching your video and kicking myself, as the starter was nice and bubbly, I should have gone ahead and used it. I will next time. Thank you for sharing!
Next time.... 😙👌🏻
Thanks for this Jack...love your attitude towards this...I really appreciate the practicality of your approach. As I have heard you say or imply in another video, if the process isn't practical people won't do it and the skill, the art of making real bread will die off like a lot of these skills have done over the last few decades.
Thankfully there seems to be a re-birth in these "artistinal" skills on this side of the pond in the last 10 years. Bread making, blacksmiths, wood working, and so on. I think the cost of having someone else do it for you has increased to the point where people are giving these things a try and discovering that it's fun, interesting and worth giving it a go.
Love your approach to passing on information. You share Highly practical tips in a down to earth way that everyone can understand.
Excellent. I have used a jar with scrapings as you do, but usually I have around 300 grams in the jar. Here is how I maintain my starter (which is almost 4 years old now): As I said, I’ll usually have around 300 grams in a jar in the refrigerator. When I make pizza dough (which is the usual product) I remove the jar from the refrigerator to the counter in the kitchen. There it will rest and warm for 2 hours. In that time is will begin to rise again. After 2 hours (this is very flexible. I’ve made it immediately with no warming and amount of time up to 2 hours. After 2 hours I fear the starter will run out of “food”.) So generally after 2 hours on the counter I remove 200 grams and mix with the water and a t spoon of sugar for the dough. I add 120g of water and bread flour to the starter jar and mix. Allow the starter to rise on the counter for 2-4 hours. I put it in the fridge when it doubles. There in the fridge it’s good for a week or more. To use I repeat.
From there I proceed with my pizza recipe. If I am making bread, I will use the risen (active I call it) starter after the 2-4 hours on the counter to double. I always make bread the same day I make pizza. And in neither do I use or add yeast.
You are amazing!
Like you, sometimes a lot of info is too much info and you make it short and sweet!
From the US and just recently started watching you.
Never wanted to make sourdough bread because I couldn’t appreciate the fact that you had to throw so much of it away and that’s such a waste in times when we should be more frugal with what we have. I appreciate the scraping method and I’ve enjoyed watching your videos. Stay well and safe and keep doing what you do best!!
I normally don't comment on youtube stuff, but I gotta say it - thank you, Jack! I am not an inexperienced cook or baker, but you pushed me the final step over the edge toward sourdough baking (not with this, but with videos from ages ago). They always taste great and you are a good part of that, thanks a bunch, mate!
Thank you thank you thank you. After an underwhelming start to my sourdough starter, I'm hoping this will be a more uplifting week. Now I feel like I just need to play it by ear.
I began letting my starter activate much longer, and it's made a big difference. Using a teaspoon of starter, 50 grams each of water and flour - to make one loaf - and leaving it for 12 hours, it's pretty impressive. The bread's better now. Thanks.
Thanks for the simplification. I was feeling a bit bamboozled with all the information out there.
I watched a similar video about the starter feeding but it was too odd for so little to be in the jar before feeding… I thought it couldn’t be right 😂 but it’s legit. Your style is exactly what I need ❤ thank you so much !
Excellent emphasis on practicalities - as opposed to those who treat sourdough as a chemical experiment in search of maximized oven-spring and beautiful pictures of crumb - it is the taste that matters!
I love how straight to the point you are Jack, cheers 👌🏼❤️
A breath of fresh air and thank you for sharing your method. I've been using it succesfully since i saw it the first time. I pop in whatever flour i wwnt for my next batch of dough and it always puffs up.
Jack I followed your instructions and kept my scrapings in my fridge for 16 days and then fed it last night and it is perfect today.
After watchting The Great British Baking Show, I simply had to bake bread. I stumbled upon your channel and others as well, and I simply love your channel. I love your practical, not to complicate things approach and step by step instruction. I baked your basic bread recipe two weeks ago and since then have been baking almost everyday and even got brave enough to experiment with adding cheeses, garlic and some thinly sliced meat.
Today, I feel ready to try my first sourdough recipe and here I am, turning to your channel for advice.
Thank you Jack, please do continue to be yourself, addressing home bakers. Sometimes, the best lessons are taught and learnt from the beginning. My bread baking journey started here with you.
P.S. Your cat's endearing and so are you : )
Because of you and the lack of waste (LOVE THAT) I have now started a family tradition. Started with you a year ago and now my family all has some of my "Scrapings" THANK YOU
I usually keep mine in the fridge and feed it once a week. Then the morning on the day I'm gonna use it, I'm gonna take it out, feed it, and leave it in room temp until I get home from work. Usually works like a charm.
Perfect 👌🏻
If you keep it in the fridge, r u only going to feed it once a wk? Planning on starting my own starter.
Alica Bianca Danocup i just feed it when I take it out for use. Which for me is usually one or twice a month
@@MichaelKire What flour did u use for your starter?
@@sama66forever Just standard white flour. But not the complete cheap one. I found the cheap stuff pretty much killed the yeast (there must be something in it to kill wild yeast)
Making my second loaf and I’m loving your videos!!! Some are way too technical and overwhelming...and they vary SO much. I especially appreciated when you mentioned the timeframes of the starter. So many people say feed 5-6 hrs prior and no later..and others say it needs 12 hrs...so confusing! But you explained it simply and perfectly.
You’re the best Jack!! So fun, interesting and adorable. I never get tired of learning from you!! Love your attitude❤️
Thank you Tina 🤗
Thank you for being you, I have learned so much from your playlists. You are a genius, I am a Grammie from Vancouver Island on the west coast of Canada. Thank you thank you.
Thank you so much I’m just starting my sourdough journey and your video made sense.
Welcome. Have fun! 🤗🤗🤗
Ooh. I missed it. I got the wrong type of flour for the starter. I had bread flour. Back to the store. Never get tired of hearing you Jack. Ur great. Minnesota. USA
I had to start with some brown bread starter before I got to the Supermarket and got the wholemeal Rye out but I kept the other bits in as well so maybe it wouldn't be as bad as you think.
You can use bread flour to feed your starter. I do it often. It works absolutely fine!
I've used bread flour, but don't get them healthy bubbles like Jack gets. So Im going to get some basic rye flour for my starter. Have to try something different. It was bread flour all the time. No big bubbles.
I think I started the rye starter to soon. It's almost doubled in 3 hours and it's Only 1am. Oh.... Put in fridge till 12 hours I will get to it.
Had to look up the rye starter recipe. Leave on counter 12 to 24 hrs. Ok. Already got bubbles going great. 1st rye starter with bread flour scrapings. Many year old bread flour starter. I dried some starter in case I killed the starter.
Major Hy-Vee store don't sell rye flour. But a little hick town did. Sure glad I found it cuz in 3 hours it almost doubled.
yes jack i get you. teach your kids the way you teach us and they'll make great progress and do you proud. tick tick tick smile
Thank you ☺️☺️☺️
Hey jack you really like to teach others... I really appreciate what you do.. I follow your channel alot.... Almost every recipe I saw... i want to say hi to you.. thanks and karl from Malta
Idk about Instagram. But that bread is beautiful to this ole gal.. thanks Jack for doing what you do✌🏼
I love Jack's humor and making sour dough easier.
Just found you not that long ago Jack, great info! I just started making bread, and wanted to try sourdough, but I don't have the time to feed the starter for the rest of my life lol. Glad to find out there is are simpler ways. Keep up the good work.
I like your approach. It builds one's instincts.
So grateful for your Sourdough videos and helping me not stress!!
I was mixing up focaccia last night, but forgot to take my starter out and feed it early enough. So I took the plunge and added it to the dough when it was only barely starting to puff up and was nowhere near doubled....Let it rise on the counter overnight then put in the fridge today as recipe specified. Now it's on the counter, I'm seeing bubbles at the top of the dough, and I'm excited to see if it works out, but at worst we'll have flatbread and croutons. =)
Thank you Jack!
Not only you're so informative but you also take out the unnecessary drama and complications.. besides you're just so cute looking and cute sounding that it just inspires me to make more bread :D lol Thank you! xo
The video is really helpful and your idea of using the scrapping makes the whole method so much easier than the feeding regime. Thank you.
Very simple but great method. Started using 100% rye flour for my starter and the scraping method. my dough is so much improved and fluffier. Thanks Jack, your the best!
Best video I've watched about feeding and ready time by far. thank you. Just like you said, baking sourdough is a journey. I've baked few loafs today, first 2 were a success. 3 rd one ended up in the garbage and 4th was a delicious failure.
Thank you so much Jack. You made me smile and laugh... as you are soooooo right! Blessings
My sourdough journey?! Whew, I loved this video. I can finally breath after watching too many other starter videos. You’re my guy, Jack! 👏🏼👏🏼👏🏼💕
No, I REALLY appreciate your home baker attitude, the best I can do is feed it in the evening so I can use it the next day. . When I got too obsessed with the timing, it just became an unpleasant pain in the arse.
It's nice to see someone not so crazy and militant about making sourdough. some of these TH-cam bakers make it out to be such a more complicated job than it ever needs to be. Some people are literally taking their dough's temperature throughout the day.
Too much faff for me 🤯
Yup, use it all, scrapings will kick off a new batch. Thanks Jack.
Thank you so much for your videos : all what you say confirms what I have personally experienced "out of the path" ! For your info, it happens more and more often that I use a starter that has almost all fallen down (like 12 to 15 hours later), and it has worked just as well. My reasoning was that if an old starter let a few days in the fridge can double in a few hours, a full jar of fresh starter (even after 12 to 15 h) can raise a full loaf just as well. And it does ! 😉🌷
Thanx a bunch,Jack,you made this so easy for me,i was going crazy with the daily feeding routine,now i can relax a bit and enjoy the whole process!Congratz👍
I like those comments about learn by experience, your own........ you're giving the basics and rudiments of what to achieve then let people play around and find out by themselves... I am and I've re-kindled my sourdough journey and no, thanks to you I don't chuck anything away. My 4 or 5 day starter only just showed a decent bit of activity today so, it may be tomorrow or Saturday that we start to play with dough.
Oh wow!! Love your approach!!! Yours seem soooo much easier
Keeping it simple and short. Thank you mate.
Thank you thank you Jack for simplifying these things!!
My pleasure 🤗
The best video on sourdough starter maintenance and preparing for baking .
You're funny lol Thanks for the practicality aspect! Takes some of the edge off!
Hey, you are so funny. I couldn't concentrate because I was laughing so much.... I'm going to have to watch again 😂
Love your style - get to know the dough by doing it yourself! That’s for me thanks!
Love this! Thank you for the therapy session. You have eased my sourdough starter anxiety.
To the points onward and foward.Loads willingly to discover and learn ,thanks mate.I totally agree with your philosophy of teaching.
I try to make the same way of learning for my children.The joy of discovery and seeing that joy on a child's face is immeasurable.Again,thanks.
Can I have that wooden bowl on the shelf?
That is an awesome way to maintain it.
I was given some starter with so many rules and you had to make sourdough either daily or weekly not in-between or later. It was frustrating.
I plan on making this some time soon.
I like your style...thanks for making it easier to understand...
Jack this is a superb instruction video, many thanks. Been making sourdough for 2 months and now moved from second to top gear! Brilliant results!!
Thank you, Jack. After following your videos I almost feel like a sourdough champion now. Have had great success and made some fabulous bread as a result.
This is just brilliant and hilarious! Thank you so much for your energy and spirit. Hopefully soon I'll get onto my sourdough journey. For now I'm starting the regular white 00 flour and dried yeast journey.... and your other videos on wet dough are really inspiring.
Thank you and GOOD LUCK! 🤗🤗🤗
This is exactly what I've been look for, I love applying science and precision to things but ive become beyond frustrated with the near ritualistic methods some people apply to their sourdough feeding schedules. Its bread and at the end of the day I'm not trying to conduct a science experiment just make some tasty food. There needs to be a balance and I think your method nails that. Cant wait to give it a shot this weekend!
Thanks for keeping this simple and leaving the stress out!
Hey Jack, Thank you for changing my approach, to what is the start of my "Sourdough" journey. First attempt was following guidance from a very famous French baker, which after two loaves, and limited success, which took two weeks, I have started again. So I have followed your guide, and look forward to some excellent results. Keep up the good work
Good luck Kenny! Sent your order out today 🤗🤗🤗
@@Bakewithjack Thank you and received it this morning. Already using the baking cloth and scraper (My old one didn't have a rounded edge, and was difficult to get to the edges of the bowl I am using. Still having slight issues with kneeding though, 8 minutes just isn't working for me, so must be doing something wrong. 15 mins in and Dough is still sticky!
I have been trying to make sourdough, on and off, for a couple of years. Up until recently when I found your 101 sourdough video, I hadn't found a method that worked for me or that spoke to my low/no waste principals (I don't want to be having to make sourdough pancakes or crumpets just to use up the discard!). The amount of discard that is created with other methods just didn't make any sense to me at all! One method meant I used almost 1kg of good quality flour over the course of about a week just to create a 200g starter!!!! No thank you!
I am really enjoying your method and I have now made a number of successful sourdough loaves and am confident it will become a weekly occurrence now I have the method/routine sorted. Keep the videos coming!
Woot woot!! SOOO happy to have your jazzy intro music back... but what about your exit sexy exit music??!!
Love the information presented in the video, btw. Very helpful to actually SEE what your newly fed starter looked like.
You are my new love 💕. Greetings from Montreal
Thank you for being so realistic! You have made me feel way more confident. :)
Hey Jack, I really like your approach! I’m just starting to grow my sourdough starter and feeling like I am wasting it every time I have to discard. But your approach is different to the other videos I’ve watched and I feel much more confident now and ready to bake my first loaf! However, my starter is more runny and not like the one you have.
I suscribed the minute you said "I couldn't care less" 🙌