Yet another helpful video! You have taught me how to make great sourdough, and it’s nice to know I can customize the times! I received your kit the other day and my husband said “did you really need another apron?” I told him “No, but I learned how to make the bread you love from watching Jack and I’m going to support him!” His reply, “yes, you’re right-keep making that bread!”
First off let me say, it's because of you I can now make sourdough bread that I'm proud of. Not only does it look the mutts but it taste great as well. I love your videos. But when you cut to the shot of you standing next to that little kiddies blackboard I just went to pieces, it made me giggle like a little school girl. Especially after the emphasis on how important this video was going to be. It cracked me up. Keep them coming, your just so enjoyable to watch.
This guy speaks about sourdough almost like nobody else does, this schedule customization gives us sourdough bread all time beginners a huge amount of knowledge...
I wish had watched this video earlier on in my sourdough career LOL... I love the chalk board :) You are a born teacher.... and i love how you emphasize the need to practice, practice, practice... a life lesson to be sure!
Outstanding instructions mate. Pretty generous of you to spoon feed people with the instructions. Took Jack's instructions and made the starter, did the mixing/stretching-folding/shaping ... end result was a great loaf of sourdough . However even better is Jack's recipe for the Farm Loaf. It's a guaranteed success as is and it lends itself to adding any of the following: whole wheat flour/butter/eggs/cinnamon-raisins/cardamon/ras el hanout. Jack you deserve your own TV show.
Hi Glenda. It was part of the kit I bought on Jack's site. It came with a bread pan that is the best bread tin I have used. Considering it's part of his business it would not be appropriate to just post the recipe; Jack would have to do that. Consider making a donation to him via paypal as payment if he isn't selling the kit now.
I’ve tried a handful of sourdough recipes and yours is the only one I continue to make. Your method of waiting 2 hours between stretch and folds is genius and has changed my bread baking life. I love your videos - you always make everything simple and easy to understand. Thank you, thank you, thank you!
Thank sweet goodness you made this video for us poor anxious new bread bakers! This is broken down so well for someone who does well with principles better than hard fast numbers! Good teaching style! Clear train of thought and using visual aids, awesome!
Just revisiting this: genius. I didn’t take in the second part about adjusting the starter. I think I can now resume making sourdough again thanks to Jack’s efforts!
Brilliant video as always. Thought I would respectfully throw a bit in that you might like to add in, in your own wonderful way. As you know and others may find useful, the reason the adjustment of starter recipe works for time is the dough / atmospheric temperature in relation to the amount of yeast cells present. As I have learnt, I believe it is for every 5 degrees C warmer, the quantity of yeast cells double in half the time, OR for every 5 degrees cooler, the yeast takes twice as long to double its quantity. So use warmer water (to a point) + warmer area to rise to speed things up or cooler water and cooler area to slow things down. Really handy as per your video for stretching your times to work for you. Learnt so much from you and still learning, a big THANK YOU
Incredibly helpful. Not only is this useful info to know how to customize a schedule, this info also helps me to understand how different recipes and protocols work to achieve the same result.
Because of Jack, I'm learning to bake bread. I'm loving the kneading part and with eggs and milk in the recipe I'm making yummy cinnamon bread. I would like to graduate some day to sour dough bread. Still scared but if anyone will be able to get me there, it's Jack.
Jack I used your recipe for my sourdough and I have to say your instructions are far better than the guy from the famous Tartine bakery in San Francisco. Everything went as planned until the last phase when I put the dough in the fridge overnight. I checked the dough in the morning before baking and the surface was rock hard. I baked it anyway, it took for ever - probably because the dough was very cold. The loaf actually had nice air bubbles inside, but remained gummy (underbaked) even after an hour of baking, and the underside didn't stay flat, it literally rose to a ball shape. I am a novice sourdough baker and I am only blaming myself. Not giving up for sure, I'm studying all your videos and taking notes in my hello kitty journal right off your preschool blackboard :) It's a joy watching you, thank you for your detailed instructions!
This is absolutely brilliant! I had a busy day yesterday and decided to give this method a go. Sometimes I only had half an hour rest between folds and the bread still turned out just as perfect! Thanks Jack, you've untied this home baker's hands!
Another great video. As you say, you can work your recipe to suit you. This is what I do. Day one: am prepare starter (take from fridge, mix with water and flour). Leave on side while go to work. Day one pm: come home from work, starter is lively, mix and knead. Then for the rest of the evening (4 hours) so stretch and fold. Then in fridge. Day two pm: back from work do shape and put into basket then back into fridge. Day three am (I usually make this to be Saturday or Sunday) bake straight from fridge. Been doing this for the past few months and has worked every time. Minimal effort, max results.
Me too :) Sometimes it really takes off in the fridge so I stretch and fold, preshape, shape and bake directly without (or with just a half hour) final proove if I have time that second evening. Seems to work really well
I'm a novice sourdough maker. Made a few good loaves via a recipe book but my loaves were not consistent. They did taste good though. With the aid of your scheduling and Sourdough 101 video, I managed to produce an unbelievably beautiful and tasty sourdough this morning. The crust was not as thick as many "professionally produced" sourdoughs I have bought, but the texture and taste of the crust and the bread was so so good. Case in point - my son (24) did not want to try the crusty end I had just cut off (with butter added). Apparently he doesn't eat crust and will only eat the bread if toasted! I did however convince him to eat a small piece.Later when my daughter arrived (summoned home to taste the sourdough), we noticed the other end had disappeared! Yes, it was that good that he snuck back in and ate it fresh with butter. It's cold here at the moment and I extended the fermentation time out overnight (started this process too late the previous day). In the morning, I did an additional shape (with the water spritzer - which is a brilliant idea). Then did the first flouring/shape - (rest for the hour with hubby in his heated room for 1 hr) - set into mould - put into fridge, then decided I needed to cook it so back out it came after 15min. Back into the room with my husband. I took your suggestion to pre heat my french oven.Also took your suggestions re the slicing across the dough. Popped the dough in and OMG - WOW! My next task is to follow your full schedule/process and get to the point where I do leave the dough in the fridge overnight to bake in the morning. My daughter has jinxed me as she said she has tried that and the loaf was heavy on the bottom and airy on top. She said the fridge temperature shouldn't bee too cold. Is the fridge the problem or her baking skills? Would appreciate your opinion when you get a moment. Once again, thankyou, thankyou, thankyou!!!
Just starting out with sourdough and your videos are very helpful. Just beginning to work my way around all the ones you have here. This one is particulary helpful because you give us a way to be flexible with times. I think about the miners in the Old West who didn't have clocks, scales, or much of anything else and they made sourdough breads all the time. My starter has come to life today after 5 days of feeding it. So I am going to make a schedule and bake some sourdough bread. Also I love that you show a way to feed the starter without tossing excess. Scraping is great.
Jack, absolutely the best video on sourdough bread making I've ever seen (and I've watched possibly a hundred?). Clear, concise and simple to follow. I now understand why sourdough bread recipes are so different. They're giving us their customized bread making schedule. We are then free to create our own! I made my starter with your recipe and now I'll make bread the same way as you suggest. You're awesome.
You are AMAZING! I am a newbie to baking sourdough and have learned so much from your videos. After trying two other starter methods, I am now sticking with yours--hooray! And your "Sourdough 1010" recipe has given me the confidence to keep practicing and learning. If you were here with me I would give you a huge smile and a big hug!
THANK YOU!! As a newbie sourdough baker, this is immensely helpful, Jack! Bravo and well done distilling so much information into easy to understand content.
Every time you do a sourdough video, I feel more informed and confident. It’s interesting how something so “simple” can be so variable. But you laid out the principles clearly enough! Now- time to wake up my starter and have another go at it! Thanks, Jack! PS. both my father and oldest grandson are named Jack.
OMGosh, my sentiments EXACTLY!! Jack has a real talent for making complex things easy to understand! God bless you, Jack, the Sourdough King in my book!
Yes, Jack, not only understandable but, within time limit! Great job, learned some new stuff today..been baking sourdough a few mos now but needed to get the timing down.
This is the most brilliant sourdough video on the internet. Ever. I so appreciate the time you took to organize your thoughts around this because it was super clear and also amazing. Thank you!
really helpful thanks a lot! Since I started almost half a year ago, but since my schedule is so FULL I needed to understand building a baking schedule better. Thanks!!!
"Practice develops knowledge" or "Knowledge comes from practice". I seem to remember an Ancient Roman saying - "Repetition is the Mother of All Learning" You must have an ancient soul, Jack!
Great video. People who play the ukulele say it’s so simple but it’s not for someone just learning and it’s the same with sourdough. Also love the flour on your fingers
I've found it's also possible to do quick stretch and folds, 15 minutes apart, or even just do regular kneading instead, then stick it in the fridge for 12 to 24 hours (i.e. forget about it!), then shape when ready, let it proof a couple of hours, and then bake, almost turning the entire process on it's head. Nice work by the way, love your channel.
By accident - like many great inventions - I mixed my bread dough and let it autolyze (sit at room temp) 45 min, then put it in the fridge at 11pm with cling film intending to bake the next day... but didn’t have time to touch it for 24 hours, at which point i realized i forgot the salt. Added salt, folded, which was difficult, and back in the fridge - another 24 hours (uncovered). Pulled out, preheated oven, slashed top, put it in and baked it while still cold - BEST LOAF I’ve EVER made LoL! Jack’s advice to leave it uncovered while in the fridge has changed my (breadmaking) life - and I agree it’s simplified and demystified it totally. I don’t need instagram-pretty bread, just delicious bread, and i’m getting that consistently now thanks to these videos. 🙌🏼👏🏼👍🏼
@@judithmeyer2787 I have shaped cold dough directly from the fridge, but you may need to dust with a little flour if it's a bit sticky, but no problem doing that.
@@gemmadonohoe8805 No. You don't have to put it in the fridge. However it still takes a while for sourdough to proof depending on how warm your kitchen is. I've made loaves which took around 5 hours to prove at room temperature.
Thank you so much Jack sorry we give you a hard time. But I think it's more clearly for a lot of beginners thanks to your explanation love your videos xxxxxAgnes
Hi Jack. I very much appreciate what you do. I try to do the same with my clients (help them understand the process so that they can be more autonomous ) Except i do this in the fitness industry (personal trainer), You have helped me understand bread making so well.. Thank you bunches
Hi Jack. I'm currently binge watching your videos. They've been a huge help. I'm currently looking for an easy "weekly" recipe(s) containing 3 loafs that I can prep the doughs in advance and bake throughout the week (freezer too small for storage). If you're looking for video suggestions, mine would be to curate a "weekly" bread recipe! 🙂
Super! Great explanation. Thanks, Jack. I really appreciate the effort you put into explaining the principals. This was something I was wondering about, now I feel confident to mess around with the stretch & fold timing.
Thanks for doing this video. It helped me a lot. I didn't know my shaped dough can rest for days in the refrigerator prior to bake it! The spacing stretches is a great idea.
I am just starting out with sourdough and I appreciate this video. Also, I have been thinking of adopting a son. Let me know if you find yourself in need of a Mom. Thanks for all of your insight.
Jack, you are awesome! So much better to learn principles than recipes, although I need recipes too. I've watched and rewatched tip 101 as well as some others and I am pleased with my results. Thank you for your unique style and approach to educating home bakers. Principles!!!
This was fantastic. I have left my dough proof for a long overnight period. I never thought that I could stretch out the "stretch & fold" as well. I am so glad to find that this is possible. I love your videos. You make them so understandable. THANKS!!
Thank you, Jack!! You’re so knowledgeable in sourdough. And now I finally understand how it works instead of just following the timeline in a recipe STRICTLY. Thank you so much!!!
Thank you so much Jack! Recent retired and tackling bread making.What I appreciate most about your videos is your impairment of knowledge of the process; effectively, the why of it. Turning on the lights instead of fumbling. Thanks again. Also, I love the blackboard:)
Great explaination Jack!!! Please don't avoid sourdough too long because we love it so much. Maybe in the meantime you can review some of the various grains for breadsand the flavor effects. THANKS well done.
Hi Jack, I am a Brazilian fan, that found your channel by researching (a lot) about sourdough, and doing loaves by myself (a sort of DIY) trying all the time. I 'married with a starter' since last January (I keep nurturing this lovely relationship [ B^) ]). I am doing loaves and I am loving it. Thank you so much for sharing this 'recipe/process', enlighting one important point that confuses me (a beginner) a lot: the mystery of the fermentation time length! How long should be the correct time for a sourdough bread! It was great to get this knowledge (tip): " - reduce the percentage of 'starter' in a recipe, for long and unattended periods!!!" This blows my mind, and now makes a lot of sense, why did I lose so many loaves when I left them fermenting all night long. Next morning, they feel like 'melted', total lack of structure. With your information, I think that they had too much 'starter' on the equation, so the long fermentation did consume all the 'food (starch)', therefore the dough becomes more and more an acid environment, therefore, the loaf loses the structure. Reducing the 'starter' makes all sense right now, thousands of thanks!!! Now I have to create my own 'recipe/process' and prepare for my next challenge: final shape (round shape, baguette, etc). Thank you very much and Regards.
THAAAANK YOUUUU! This helped me a lot to understand a bit more the Sourdough science 🤓 found your channel a week ago and it's one of my favorites by faaaar!
This is brilliant and so helpful! I just made my first loaf and did not understand the timing but now I do. Thank you so much for sharing your knowledge.
This was super helpful, thanks so much! I've just started to work with sourdough and your videos have helped me to understand how the wild yeasts work and live :) Thank you so much!
This was great Jack. Flexibility with the fermentation before reshape and adjusting the starter for a longer overnight proof were both new ideas for me. Thanks!
Nice one! Always thought the time between folds should be the same between every fold. Knowing it doesn't have to be will make me try sourdough more often!
Thanks Jack for the info. Big fan here and a home bread baker. I normally make Tartine and learned to do stretch & folds in the beginning after autolyse, every 30 minutes. I didn’t know you can spread them out over the bulk fermentation. Good to know! Regards, Rob
Man... i have learned to do just this on my own with yeasted breads.. And after watching just 2 videos from you i feel confident to get into making sourdough! Loved you trying to simplify and explain such a complex process, it was really helpful
Christie White my starter is 3 months old and I’ve only made 3 loaves, so you’re not alone! I keep missing the point after feeding that would be perfect to bake at. My sleep patterns are a mess so feed before bed doesn’t always work out. I kept sleeping late and it had already started falling before I was ready to start. Then last week I came across a video that tested baking with a well fed starter vs a dormant starter straight from the fridge. The fermentation took a bit longer and there was less oven spring, but still a good loaf. So I tried it. Ended up leaving it out overnight and shaping it in the morning. I think it was a bit overproofed, it kinda bulged in the middle a little bit. But a very acceptable loaf and tasted fabulous! It’s only me eating it so I really don’t care if it’s not the perfect shape. It has taken so much pressure off me knowing that if it has started to fall it doesn’t matter. And of course today I caught it right at its peak lol.
Just got into your videos a couple days ago. You got a new sub because DAMN, I wish I'd found you sooner. Thanks a lot for the awesome tips and the bit of comedy every time, there's always a bit that cracks me up. Greetings from Argentina :D
I looooved this explanation! Just getting started in sourdough. So much read on exacting measurements, timing, etc. this episode helps me understand how grandma seemed to wing it... but always came out with a great loaf! Thanks for clearing thing up for me!👍👍
This is the best video for me at the moment. I. Starting on my own sourdough journey. My starter is on its second day and is showing good activity. I’m learning so much now in preparation for when I do start baking thank you very much for this video!!!
Phew! I've learnt a lot. Thanks! And you definitely deserve the break! Not sure if I can persuade you to explore into bread making with poolish. Once you've recovered, of course. 😀
Jack!!! Where have you been all my life😘😛I am just beginning to view your videos and I am amazed at how much passion and love you put into wanting everyone else to love bread making. XOXO keep up the good work and I will let you know how my first loaf comes out. So far I made 2 from other videos and they came out sort of flat. I think the timing as to when to use my starter has something to do with it.
Nice presentation...as you mentioned, practice and experimenting is part of the process and fun to boot...I've got my "method" that works for me really well and in my experience sourdough is pretty forgiving...keep up the good work...
Great video. I want to take the kids out for a while this weekend and I was trying to figure out how to do it and get a bulk fermentation done in the same day. Cheers!
So I've been making sourdough for my restaurant for two years. I usually make 20 1 pound loaves at a time. Every time we go from winter to summer and visa versa I struggle to get my timing back on. Lately I can't seem to get things to work. I know my starter is working, it bubbles quit nicely and the dough rises beautifully but the exterior of the balls are ropey. It's the weirdest thing. I think the first time it happened because someone put pastry flour in my bread flour bin. The dough just pulled apart and tasted flat. You could feel it was wrong, not stretch. I dumped the bin out and cleaned it myself and put in a new bag of bread flour. I started a new batch yesterday, carried it over to early this morning and just finished baking tonight. The dough looked great in my spiral mixer. I mixed on low as I always do. I can't mix twenty loaves by hand. I took it out and started shaping, as I worked it it went from smooth to a ropey lumpy look. I let them rest and tried to smooth them out before I put them in their baskets. Did not want to cooperate. They also rose really fast. As I said it is hot here. I don't need a proof box! Other than the temperature change and the possibility that there was pastry flour mixed in (but not this particular batch) I can't think what I am doing differently. They didn't brown nicely either and I got very little oven spring. I have a steam injection oven. I thought I might have over proofed the first load as they rose so quickly but the second load which I shaped later and cut back on the proofing time came out pretty tight, also not much oven spring. It's so frustrating because you go along, doing something pretty well and then boom, it doesn't work, it doesn't work.
This is very helpful, thank you! I have just bought myself a jar to make my first ever sourdough starter and this has made things much clearer in my head about how the whole process works 😃 Would you make a starter with just flour and water? The recipe I was going to follow has apple in it too 🤔
Yet another helpful video! You have taught me how to make great sourdough, and it’s nice to know I can customize the times! I received your kit the other day and my husband said “did you really need another apron?” I told him “No, but I learned how to make the bread you love from watching Jack and I’m going to support him!” His reply, “yes, you’re right-keep making that bread!”
❤❤❤❤❤❤
First off let me say, it's because of you I can now make sourdough bread that I'm proud of. Not only does it look the mutts but it taste great as well. I love your videos. But when you cut to the shot of you standing next to that little kiddies blackboard I just went to pieces, it made me giggle like a little school girl. Especially after the emphasis on how important this video was going to be. It cracked me up. Keep them coming, your just so enjoyable to watch.
I got out my pencil and notepad and worked out my schedule...then this video came up...thank you Jack from Adelaide South Australia !!!
This guy speaks about sourdough almost like nobody else does, this schedule customization gives us sourdough bread all time beginners a huge amount of knowledge...
Thanks Jack
Bang on perfect....the secret is to do 3 sets of stretch and fold...doesn't matter when.
Very understandable...wish my professors had your talents back in the day..it is a rare talent let me tell you.
This is so helpful. I had no idea the dough could be this forgiving and flexible. You have successfully demystified sour dough bread making for me!
I wish had watched this video earlier on in my sourdough career LOL... I love the chalk board :) You are a born teacher.... and i love how you emphasize the need to practice, practice, practice... a life lesson to be sure!
Outstanding instructions mate. Pretty generous of you to spoon feed people with the instructions. Took Jack's instructions and made the starter, did the mixing/stretching-folding/shaping ... end result was a great loaf of sourdough . However even better is Jack's recipe for the Farm Loaf. It's a guaranteed success as is and it lends itself to adding any of the following: whole wheat flour/butter/eggs/cinnamon-raisins/cardamon/ras el hanout. Jack you deserve your own TV show.
Thanks Mate ☺️👍🏻
I'd like the Farm Loaf recipe. Where can I find/purchase it?
Hi Glenda. It was part of the kit I bought on Jack's site. It came with a bread pan that is the best bread tin I have used. Considering it's part of his business it would not be appropriate to just post the recipe; Jack would have to do that. Consider making a donation to him via paypal as payment if he isn't selling the kit now.
Thank you for post, I also love to have his products.❤
I’ve tried a handful of sourdough recipes and yours is the only one I continue to make. Your method of waiting 2 hours between stretch and folds is genius and has changed my bread baking life. I love your videos - you always make everything simple and easy to understand. Thank you, thank you, thank you!
Wohooo! Now I won’t starve before the bread is ready.
Thank sweet goodness you made this video for us poor anxious new bread bakers! This is broken down so well for someone who does well with principles better than hard fast numbers! Good teaching style! Clear train of thought and using visual aids, awesome!
Just revisiting this: genius. I didn’t take in the second part about adjusting the starter. I think I can now resume making sourdough again thanks to Jack’s efforts!
Brilliant video as always. Thought I would respectfully throw a bit in that you might like to add in, in your own wonderful way. As you know and others may find useful, the reason the adjustment of starter recipe works for time is the dough / atmospheric temperature in relation to the amount of yeast cells present. As I have learnt, I believe it is for every 5 degrees C warmer, the quantity of yeast cells double in half the time, OR for every 5 degrees cooler, the yeast takes twice as long to double its quantity. So use warmer water (to a point) + warmer area to rise to speed things up or cooler water and cooler area to slow things down. Really handy as per your video for stretching your times to work for you. Learnt so much from you and still learning, a big THANK YOU
This is the most USEFUL piece of information I‘ve seen so far on the sourdough process. It makes so much sense now. Thank you 😊 🙏👶🏼🍞🤸🏼♀️
You’re welcome Hannah, thank YOU! 🥳
Incredibly helpful. Not only is this useful info to know how to customize a schedule, this info also helps me to understand how different recipes and protocols work to achieve the same result.
Because of Jack, I'm learning to bake bread. I'm loving the kneading part and with eggs and milk in the recipe I'm making yummy cinnamon bread.
I would like to graduate some day to sour dough bread. Still scared but if anyone will be able to get me there, it's Jack.
Jack I used your recipe for my sourdough and I have to say your instructions are far better than the guy from the famous Tartine bakery in San Francisco. Everything went as planned until the last phase when I put the dough in the fridge overnight. I checked the dough in the morning before baking and the surface was rock hard. I baked it anyway, it took for ever - probably because the dough was very cold. The loaf actually had nice air bubbles inside, but remained gummy (underbaked) even after an hour of baking, and the underside didn't stay flat, it literally rose to a ball shape. I am a novice sourdough baker and I am only blaming myself. Not giving up for sure, I'm studying all your videos and taking notes in my hello kitty journal right off your preschool blackboard :) It's a joy watching you, thank you for your detailed instructions!
This is absolutely brilliant! I had a busy day yesterday and decided to give this method a go. Sometimes I only had half an hour rest between folds and the bread still turned out just as perfect! Thanks Jack, you've untied this home baker's hands!
Beautifully explained indeed! Perfect, exactly what I needed, you're a gem
Another great video. As you say, you can work your recipe to suit you.
This is what I do.
Day one: am prepare starter (take from fridge, mix with water and flour). Leave on side while go to work. Day one pm: come home from work, starter is lively, mix and knead. Then for the rest of the evening (4 hours) so stretch and fold. Then in fridge.
Day two pm: back from work do shape and put into basket then back into fridge.
Day three am (I usually make this to be Saturday or Sunday) bake straight from fridge.
Been doing this for the past few months and has worked every time. Minimal effort, max results.
Me too :) Sometimes it really takes off in the fridge so I stretch and fold, preshape, shape and bake directly without (or with just a half hour) final proove if I have time that second evening. Seems to work really well
Does it make the bread more sour this way?
Love your videos Jack. By far the most informative and no fuss bread making site I have found. Thank you for providing all these great tips.
I'm a novice sourdough maker. Made a few good loaves via a recipe book but my loaves were not consistent. They did taste good though. With the aid of your scheduling and Sourdough 101 video, I managed to produce an unbelievably beautiful and tasty sourdough this morning. The crust was not as thick as many "professionally produced" sourdoughs I have bought, but the texture and taste of the crust and the bread was so so good. Case in point - my son (24) did not want to try the crusty end I had just cut off (with butter added). Apparently he doesn't eat crust and will only eat the bread if toasted! I did however convince him to eat a small piece.Later when my daughter arrived (summoned home to taste the sourdough), we noticed the other end had disappeared! Yes, it was that good that he snuck back in and ate it fresh with butter.
It's cold here at the moment and I extended the fermentation time out overnight (started this process too late the previous day). In the morning, I did an additional shape (with the water spritzer - which is a brilliant idea). Then did the first flouring/shape - (rest for the hour with hubby in his heated room for 1 hr) - set into mould - put into fridge, then decided I needed to cook it so back out it came after 15min. Back into the room with my husband. I took your suggestion to pre heat my french oven.Also took your suggestions re the slicing across the dough. Popped the dough in and OMG - WOW!
My next task is to follow your full schedule/process and get to the point where I do leave the dough in the fridge overnight to bake in the morning. My daughter has jinxed me as she said she has tried that and the loaf was heavy on the bottom and airy on top. She said the fridge temperature shouldn't bee too cold. Is the fridge the problem or her baking skills? Would appreciate your opinion when you get a moment.
Once again, thankyou, thankyou, thankyou!!!
It was a game changer for me when I learned the amount of starter affects the BF time. Thank you Jack!
Just starting out with sourdough and your videos are very helpful. Just beginning to work my way around all the ones you have here. This one is particulary helpful because you give us a way to be flexible with times. I think about the miners in the Old West who didn't have clocks, scales, or much of anything else and they made sourdough breads all the time. My starter has come to life today after 5 days of feeding it. So I am going to make a schedule and bake some sourdough bread. Also I love that you show a way to feed the starter without tossing excess. Scraping is great.
Jack, absolutely the best video on sourdough bread making I've ever seen (and I've watched possibly a hundred?). Clear, concise and simple to follow. I now understand why sourdough bread recipes are so different. They're giving us their customized bread making schedule. We are then free to create our own! I made my starter with your recipe and now I'll make bread the same way as you suggest. You're awesome.
That is actually the most useful vid i've seen on sourdough topic yet... Thx a lot!!
Really helpful videos for us beginners,great Jack keep up the good work,you should be on television,
You are AMAZING! I am a newbie to baking sourdough and have learned so much from your videos. After trying two other starter methods, I am now sticking with yours--hooray! And your "Sourdough 1010" recipe has given me the confidence to keep practicing and learning. If you were here with me I would give you a huge smile and a big hug!
THANK YOU!! As a newbie sourdough baker, this is immensely helpful, Jack! Bravo and well done distilling so much information into easy to understand content.
Every time you do a sourdough video, I feel more informed and confident. It’s interesting how something so “simple” can be so variable. But you laid out the principles clearly enough! Now- time to wake up my starter and have another go at it! Thanks, Jack!
PS. both my father and oldest grandson are named Jack.
What a couple of legends ☺️👊🏻 so pleased this helps out!!
OMGosh, my sentiments EXACTLY!! Jack has a real talent for making complex things easy to understand! God bless you, Jack, the Sourdough King in my book!
You have explained so much and given me some amazing tips to improve my sourdough bread, thank you. Fantastic and enjoyable to watch.
Love the blackboard moment 😂😂
Ahh the olden days, I miss that!
Yes, Jack, not only understandable but, within time limit! Great job, learned some new stuff today..been baking sourdough a few mos now but needed to get the timing down.
This is the most brilliant sourdough video on the internet. Ever. I so appreciate the time you took to organize your thoughts around this because it was super clear and also amazing. Thank you!
really helpful thanks a lot! Since I started almost half a year ago, but since my schedule is so FULL I needed to understand building a baking schedule better. Thanks!!!
"Practice develops knowledge" or "Knowledge comes from practice".
I seem to remember an Ancient Roman saying - "Repetition is the Mother of All Learning"
You must have an ancient soul, Jack!
Knowledge set into practice turns into wisdom😉
Great video. People who play the ukulele say it’s so simple but it’s not for someone just learning and it’s the same with sourdough. Also love the flour on your fingers
I've found it's also possible to do quick stretch and folds, 15 minutes apart, or even just do regular kneading instead, then stick it in the fridge for 12 to 24 hours (i.e. forget about it!), then shape when ready, let it proof a couple of hours, and then bake, almost turning the entire process on it's head. Nice work by the way, love your channel.
By accident - like many great inventions - I mixed my bread dough and let it autolyze (sit at room temp) 45 min, then put it in the fridge at 11pm with cling film intending to bake the next day... but didn’t have time to touch it for 24 hours, at which point i realized i forgot the salt. Added salt, folded, which was difficult, and back in the fridge - another 24 hours (uncovered). Pulled out, preheated oven, slashed top, put it in and baked it while still cold - BEST LOAF I’ve EVER made LoL!
Jack’s advice to leave it uncovered while in the fridge has changed my (breadmaking) life - and I agree it’s simplified and demystified it totally. I don’t need instagram-pretty bread, just delicious bread, and i’m getting that consistently now thanks to these videos. 🙌🏼👏🏼👍🏼
Do you shape it directly from the fridge or do you let it cool down first.
@@judithmeyer2787 I have shaped cold dough directly from the fridge, but you may need to dust with a little flour if it's a bit sticky, but no problem doing that.
Billy Kerr do I have to leave in the fridge 12-24 hrs? Can’t I just bake it the same day?
@@gemmadonohoe8805 No. You don't have to put it in the fridge. However it still takes a while for sourdough to proof depending on how warm your kitchen is. I've made loaves which took around 5 hours to prove at room temperature.
Thank you so much Jack sorry we give you a hard time. But I think it's more clearly for a lot of beginners thanks to your explanation love your videos xxxxxAgnes
Fantastic! This has made life easier for me. I used to lock myself away for over half a day making sourdough. Cheers Jack! Amazing bread tips!
Hi Jack. I very much appreciate what you do. I try to do the same with my clients (help them understand the process so that they can be more autonomous ) Except i do this in the fitness industry (personal trainer), You have helped me understand bread making so well.. Thank you bunches
Hi Jack. I'm currently binge watching your videos. They've been a huge help.
I'm currently looking for an easy "weekly" recipe(s) containing 3 loafs that I can prep the doughs in advance and bake throughout the week (freezer too small for storage). If you're looking for video suggestions, mine would be to curate a "weekly" bread recipe! 🙂
Super! Great explanation. Thanks, Jack. I really appreciate the effort you put into explaining the principals. This was something I was wondering about, now I feel confident to mess around with the stretch & fold timing.
Sooooo helpful! Thank you so much!!!! Preparing for my first loaf!
Thanks for doing this video. It helped me a lot. I didn't know my shaped dough can rest for days in the refrigerator prior to bake it! The spacing stretches is a great idea.
Really useful info thank you. Love the little blackboard 😆
I am just starting out with sourdough and I appreciate this video. Also, I have been thinking of adopting a son. Let me know if you find yourself in need of a Mom. Thanks for all of your insight.
Julia Atherton and if you're looking for a Gran I can volunteer!👵🏻
I be proud to call you brother.
Jack, you are awesome! So much better to learn principles than recipes, although I need recipes too. I've watched and rewatched tip 101 as well as some others and I am pleased with my results. Thank you for your unique style and approach to educating home bakers. Principles!!!
Wow, great work simplifying such a complicated topic... Thanks for the tips, Jack!
Thanks Sam! I appreciate it! I was a little worried that I over complicated it 😬😬
Thank you a million times over! This is such a great help!!!
This was fantastic. I have left my dough proof for a long overnight period. I never thought that I could stretch out the "stretch & fold" as well. I am so glad to find that this is possible. I love your videos. You make them so understandable. THANKS!!
Wow.. I had to use this 2nd hack as I’m a midwife and on 12 hours shifts .. so my fermentation did go on a bit , but turned out great! 14:56
Thank you, Jack!! You’re so knowledgeable in sourdough. And now I finally understand how it works instead of just following the timeline in a recipe STRICTLY. Thank you so much!!!
Thank you so much Jack! Recent retired and tackling bread making.What I appreciate most about your videos is your impairment of knowledge of the process; effectively, the why of it. Turning on the lights instead of fumbling. Thanks again. Also, I love the blackboard:)
Great explaination Jack!!! Please don't avoid sourdough too long because we love it so much. Maybe in the meantime you can review some of the various grains for breadsand the flavor effects. THANKS well done.
Had to go and revisit as I started my sourdough and remembered my husband wanted us to go out, needed to confirm how flexible the timings are 😊
As a new sourdough home baker, Very good video, Thank you.
You’re welcome 👌🏻☺️
Great info on the timing of fermentation...liberating to say the least.
THANK YOU for filling in those blanks that mean the difference between shredded nerves, terrible bread or fantastic bread.
Hi Jack, I am a Brazilian fan, that found your channel by researching (a lot) about sourdough, and doing loaves by myself (a sort of DIY) trying all the time.
I 'married with a starter' since last January (I keep nurturing this lovely relationship [ B^) ]). I am doing loaves and I am loving it.
Thank you so much for sharing this 'recipe/process', enlighting one important point that confuses me (a beginner) a lot: the mystery of the fermentation time length!
How long should be the correct time for a sourdough bread!
It was great to get this knowledge (tip): " - reduce the percentage of 'starter' in a recipe, for long and unattended periods!!!"
This blows my mind, and now makes a lot of sense, why did I lose so many loaves when I left them fermenting all night long. Next morning, they feel like 'melted', total lack of structure. With your information, I think that they had too much 'starter' on the equation, so the long fermentation did consume all the 'food (starch)', therefore the dough becomes more and more an acid environment, therefore, the loaf loses the structure.
Reducing the 'starter' makes all sense right now, thousands of thanks!!!
Now I have to create my own 'recipe/process' and prepare for my next challenge: final shape (round shape, baguette, etc).
Thank you very much and Regards.
THAAAANK YOUUUU! This helped me a lot to understand a bit more the Sourdough science 🤓 found your channel a week ago and it's one of my favorites by faaaar!
YES!! You’re welcome ☺️
Same here!
I love this video!! Thank you for spelling it out and explaining well. You are marvelous.
This is brilliant and so helpful! I just made my first loaf and did not understand the timing but now I do. Thank you so much for sharing your knowledge.
This was super helpful, thanks so much! I've just started to work with sourdough and your videos have helped me to understand how the wild yeasts work and live :) Thank you so much!
This was great Jack. Flexibility with the fermentation before reshape and adjusting the starter for a longer overnight proof were both new ideas for me. Thanks!
Nice one! Always thought the time between folds should be the same between every fold. Knowing it doesn't have to be will make me try sourdough more often!
Thanks Jack for the info. Big fan here and a home bread baker. I normally make Tartine and learned to do stretch & folds in the beginning after autolyse, every 30 minutes. I didn’t know you can spread them out over the bulk fermentation. Good to know! Regards, Rob
This video is pure gold! Thank you Jack! Since I have been following you, my sourdough bread is getting better and better! Greetings from Brazil!
These videos are really helpful. Understanding the factors you can tweak in either direction fit great with the way I work. Thanks!
Man... i have learned to do just this on my own with yeasted breads.. And after watching just 2 videos from you i feel confident to get into making sourdough!
Loved you trying to simplify and explain such a complex process, it was really helpful
This is extremely helpful. I have a 2 month old healthy starter and I've yet to make a loaf. Thanks for the advice.
Christie White my starter is 3 months old and I’ve only made 3 loaves, so you’re not alone! I keep missing the point after feeding that would be perfect to bake at. My sleep patterns are a mess so feed before bed doesn’t always work out. I kept sleeping late and it had already started falling before I was ready to start. Then last week I came across a video that tested baking with a well fed starter vs a dormant starter straight from the fridge. The fermentation took a bit longer and there was less oven spring, but still a good loaf. So I tried it. Ended up leaving it out overnight and shaping it in the morning. I think it was a bit overproofed, it kinda bulged in the middle a little bit. But a very acceptable loaf and tasted fabulous! It’s only me eating it so I really don’t care if it’s not the perfect shape. It has taken so much pressure off me knowing that if it has started to fall it doesn’t matter. And of course today I caught it right at its peak lol.
Beautifully explained. Many thanks for deepening my understanding
Just got into your videos a couple days ago. You got a new sub because DAMN, I wish I'd found you sooner. Thanks a lot for the awesome tips and the bit of comedy every time, there's always a bit that cracks me up. Greetings from Argentina :D
Amazing thank you Christian!
I looooved this explanation! Just getting started in sourdough. So much read on exacting measurements, timing, etc. this episode helps me understand how grandma seemed to wing it... but always came out with a great loaf! Thanks for clearing thing up for me!👍👍
This is the best video for me at the moment. I. Starting on my own sourdough journey. My starter is on its second day and is showing good activity. I’m learning so much now in preparation for when I do start baking thank you very much for this video!!!
Great video. Very clear and helpful 👍
THIS video was spot on! Just what I needed to understand the proces AND the flexibility in the sourdough beadmaking proces. THANK YOU JACK🙏🏻🙏🏻
Phew! I've learnt a lot. Thanks! And you definitely deserve the break! Not sure if I can persuade you to explore into bread making with poolish. Once you've recovered, of course. 😀
Sir, THANK YOU! From Northern Ontario, the land of the Frozen Chosen.
You’re so welcome Garth 🤗
Jack!!! Where have you been all my life😘😛I am just beginning to view your videos and I am amazed at how much passion and love you put into wanting everyone else to love bread making. XOXO keep up the good work and I will let you know how my first loaf comes out. So far I made 2 from other videos and they came out sort of flat. I think the timing as to when to use my starter has something to do with it.
Wow thank you, it’s so lovely to read your message today 🤗🤗🤗
Nice presentation...as you mentioned, practice and experimenting is part of the process and fun to boot...I've got my "method" that works for me really well and in my experience sourdough is pretty forgiving...keep up the good work...
Great video! You pretty much taught us how to make our own recipe! Loved it!!!
Wow. That makes perfect sense! I have no questions.
Great, simple explanation Jack. I wish I’d have had this 2 years ago when I started making sourdough. Thanks
Great video. I want to take the kids out for a while this weekend and I was trying to figure out how to do it and get a bulk fermentation done in the same day. Cheers!
Have you ever done a live video? That would be so fun! You can take a couple questions and stuff! 🙏🏼🎈🙌🏽💕
Sounds cool 👍🏻
OMHeavens, that would be SOOOO AWESOME!!!!
I’m in California so the time difference will definitely have to be thought through a bit, but totally doable!
@@Fishstephenson , I'm in SoCal!
Love you explanation and video content! Thank you!!!
So I've been making sourdough for my restaurant for two years. I usually make 20 1 pound loaves at a time. Every time we go from winter to summer and visa versa I struggle to get my timing back on. Lately I can't seem to get things to work. I know my starter is working, it bubbles quit nicely and the dough rises beautifully but the exterior of the balls are ropey. It's the weirdest thing. I think the first time it happened because someone put pastry flour in my bread flour bin. The dough just pulled apart and tasted flat. You could feel it was wrong, not stretch. I dumped the bin out and cleaned it myself and put in a new bag of bread flour. I started a new batch yesterday, carried it over to early this morning and just finished baking tonight. The dough looked great in my spiral mixer. I mixed on low as I always do. I can't mix twenty loaves by hand. I took it out and started shaping, as I worked it it went from smooth to a ropey lumpy look. I let them rest and tried to smooth them out before I put them in their baskets. Did not want to cooperate. They also rose really fast. As I said it is hot here. I don't need a proof box! Other than the temperature change and the possibility that there was pastry flour mixed in (but not this particular batch) I can't think what I am doing differently. They didn't brown nicely either and I got very little oven spring. I have a steam injection oven. I thought I might have over proofed the first load as they rose so quickly but the second load which I shaped later and cut back on the proofing time came out pretty tight, also not much oven spring. It's so frustrating because you go along, doing something pretty well and then boom, it doesn't work, it doesn't work.
Mary Stanley do you control your water temperature / base temperature?
Jack, when you use less starter and then leave the dough "unattended", is it covered on your kitchen counter, or in the Fridge?
I think he said fridge right before he started writing on the chalkboard
Wow that's awesome it is a complicated subject of sourdough you made it really simplified thank you so much
I wish I could give you 100 thumbs up.
It was very helpful. Btw I must say you’re pretty easy on the eyes.
Thanks Kathy 🤗🤗🤗
Great job explaining everything , thank you . Love your videos 😁
Good job! You explained it well!
Wow.
This is extremely helpful information.😊
Thank Y💚U, Jack !
Great video! Totally makes sense... thanks for all your hard work!
Thanks Jack. This video made great sense.
Thanks Jack! This is REALLY useful.
This is very helpful, thank you!
I have just bought myself a jar to make my first ever sourdough starter and this has made things much clearer in my head about how the whole process works 😃
Would you make a starter with just flour and water? The recipe I was going to follow has apple in it too 🤔
QUESTION: Why is it important to do the first S&F around a half hour after mixing? Thanks much for the confidence! Very helpful.