Also to be noted is that in a very young culture- 4 day old from scratch- the colony won't have the correct balance of bacteria yet. A 2 week old starter is one that has the correct balance of acid bacterias and yeasts, giving the recognizable sour taste with great leavening ability. A new starter needs the 2 week window, after which it is much more stable, reliable and strong. Feed at peak.
Jack mate you're a breadgend. (Bread legend, yeah?) Your down-to-earth approach to baking bread and especially this sourdough process, it's inspiring. All the lengthy and overly complicated sourdough recipes have been doing my head in but you've made me feel like giving it another shot. Cheers mate
I've been making sourdough bread 3 to 4 times per week with good results. I'm happy with my recipe and my process. I've watched more than a hundred bread-making videos (including many of yours). I love my bread. BUT . . . I listened to this video and a light went on. I suddenly realized why its so important to feed the levain 1-3-3 or 1-5-5. I just thought of it as way to get the right proportion of starter, but it's more about getting the best yeast and bacteria activation. Bravo, Jack. You taught me something AGAIN! Love your videos.
The best of all advice thus far has been the use of whole meal rye in starter. What a difference! It seems that unbleached, organic, whole meal rye brings with it an entire dormant army of wild yeast...probably processed out and thrown away in other flour. That, rather than wild yeast magically snagged from the air around us, gives from-scratch starter an irrepressible desire to consume and ferment everything it comes in contact with. I’ve had to cut mine back to 50/50 rye and whole meal wheat after it’s first established. Makes for a lighter flavor when combined with strong white bread flour for the final dough. Reliably cranking out two loaves at a time, now, by doubling your basic sourdough formula. Thamks!
The keys for me - 1) using whole grain rye for the starter. 2) Following a ramp, as Jack described here. My issue was that my idea of scrapings was 2-3g left in the jar - just not enough to jump start an 80g dose of flour 12 hours before starting the loaf. Then I heard Jack mention that his idea of scrapings was 10-20g. So now I do a 2 step - I still start with < 5g of scraping. But I add just 20g each flour and water, and let that go 12-24 hours - then I add 60g each flour and water - this will reliably double in size within 12 hours and I am ready to start the actual loaf. 3) Following Jack’s advice - when a schedule conflict pops up, I don’t try to speed up the process, I slow it down by popping the dough in the frig until I have time to go to the next step.
Leave it to this good hearted Mate to provide common sense and brilliant insight to the 'why' of breadmaking. Jack no matter what direction you take us it's guaranteed to be a good one.
I think it's so interesting that you posted this. Several months ago, I stopped feeding a sourdough starter. I kept it in the back of my fridge. Eleven weeks later, I dug "Morgan" out. It looked like dried bits of dough that someone forgot at the back of the fridge. Hahaa. I took the challenge to rehydrate it and revive it. I gave it 1 good feeding one night, and then a 2nd feeding 24 hours later. The next morning (36 hours from the time I took it out of the fridge), it is nice and puffy, lots of lift, lots of bubbles. I fed it again tonight and tomorrow, it'll be ready to make scallion pancakes for breakfast. ;) I wrote about my experiment on my Facebook page. I had friends asking me how Morgan was doing... lol... and I keep pointing them to your YT channel so they can learn like I did from you. :)
Jackie, When you did the daily feedings once it came out of the refrig after 11 weeks, did you feed it 25 grams of wholemeal ryeflour and 25 grams of water for a few days OR the 50 grams of ryeflour and 50 grams of water for a few days? thanks :-)
@@loriaach3590 I put 25g of wholemeal rye flour and 25g of water the first night. 24 hours later, I did it again with the same amount 25g of each ... and I didn't do any discard either. No waste! Twelve hours later, there were lots of lovely bubbles. Morgan was very happy. :) My kitchen averaged between 68 - 71F during that time.
Here because I’m newish (3 months) to the SD journey. TH-cam finally nailed a solid recommendation. Between you, and Irish Patrick, thrilled with the transfer of knowledge. Been binge watching your content. Thank you! 🇨🇦Chris
Thanks Jack, demystify sourdough for the world is your special superpower! Since I started making sourdough 3 years ago, ive been baffled by why some supposed experts make sourdough so technical?! It’s the way humans have make leavened loaves for thousands of years. Mostly without highly accurate measuring devices and accurate ovens. A bit of sensible knowledge, patience and practice and we can all benefit from beautiful real bread. Thank Jack for keeping it real.
Love your style of teaching My sour dough bread comes out perfect since I took your advice Your new "office" is looking great Thank you again for sharing your knowledge and I look forward to ordering your "bits and bobs" for the holidays (:
Ace video Jack!! After all these years of you giving us sage baking advice, allow me to offer you advice myself: please do not hesitate to add adverts to your videos. Most of us have come to accept adverts as par for the course as far as TH-cam videos go. And truth be told, I would gladly sit through a five-to-fifteen second advert if that means your content is being supported.
Heeeyyy Jack!!! It was great to see you again!!!! The space looks great too!! The reason I am successful with baking sourdough is all because of YOU!!!! Just know how much I appreciate your lessons and your humour. Thank-you, thank-you. I just made a batch of sourdough cinnamon buns, wow, how can I go back to just plain buns or bread. This batch has amazing flavour and were also fun to make. You are a number one teacher and all round wonderful person. Thanks again. Peace.
I FINALLY got a good rise in the oven and a good ear on my Sourdough bread!! I followed your recipe to a tee, and I switched my starter to organic rye flour. Rye flour is key and a higher four to water ratio works great. When I took that big puffy bread out of the oven, words cannot express how happy I was and am😁. Now, my goal is to make a really tangy loaf... fingers crossed🤞. Thank you for doing these videos...they REALLY help.
Disjointed? I think it's great. My weekly dose of Jack. Well mostly weekly...I am pleased ( and grateful) to have you enter my kitchen whenever you can.
Great advice! Once I figured out the life cycle, thanks to your other videos, my bread making got a lot better. Of course, practice and taking notes also helped a lot.
Always get value from your videos Jack 👍 so pleased for you and can see how happy your new BWJ studio is making you. It’s looking 👌 and I am excited to see what comes next and wishing you all the best 🙏
Wiele razy byłam w UK i nigdy nie jadłam tam dobrego chleba. Zawsze mówiłam, że prawdziwy chleb jest tylko w Polsce i to na Podlasiu. Ciekawe, że teraz piekę najsmaczniejszy chleb właśnie z Twojego przepisu i z Twojego vloga czerpię największą wiedzę na temat procesu powstawania chleba 🙆♀️
Studio is looking good Jack!!!! Paint, flooring, shelves... looking forward to seeing the finished space. I haven't been making bread, can't seem to make a loaf that isn't yucky tasting, lol But, I'm still watching your videos, and maybe someday I'll give it a go again. But, your videos make me happy, so. Thanks.
Just love watching your cheery face in these difficult times your videos are excellent and I am always telling friends and family to look you up .Keep up the good work Jack!
Thanks, Jack for your time & expertise! I just revived my fridge-stored starter & your advise is so valuable!🤗 Greetings from Canada where winter came early! Good time to get the oven going! I’m trying to get a soft sourdough light rye bread. Will search your playlists for a recipe thank you 🙏
@@tazzzaaah I fed it twice in a short period of time & it got nice & bubbly. I fed with whole wheat flour & it liked it (my original is made with organic rye flour). I baked yesterday morning & it was nice & moist inside with a high rise.
That’s me on every account Jack!!!! Thanks for this video. I don’t feel like so bad for my efforts and will try again tomorrow with your tips from today!
You make learning fun and that makes it easier for me to understand and remember🙂 Thankyou! I awoke this morning and my little beginning starter had doubled. Day 7! It worked! Lol Yes!! I wanted to call you and tell you lolol
Brilliant videos. I got my first sourdough starter going on Friday night and it is doing brilliant after four days. It's bubbling nicely and feeding well, and starting to smell, well, sour. A faint resemblance to vinegar, but not in a bad way. I've had to self isolate for the last couple of weeks due to NHS test and trace, so got sent home from work and can't go out. I decided to start baking to fill my time, with some good results, thanks to you. Thanks and keep the vids coming :) llap
I made sourdough pumpkin spiced cinnamon rolls for Halloween. Sourdough starter's easy once you get in the swing of things. I abuse mine all the time. She loves it.
Hey Jack, you might want to look at starting a Patreon page. I know there's quite a few of us on here who would love to be able to support your work with a small monthly fee.
Hi Jack, I have to drop you this comment say that thank you so much for doing this video as I fed my starter on top of a large quantity that left in the jar and waiting and waiting since last night and then today (whole day). It's not buble. then, I fed it again same quantity, it didn't work . I thought my flour has gone bad until I found this video and the pandora box opened. I did wrong, didn't I? I fed small amount of fresh food to large colony of yeast and it did not multiply enough. Am I correct? You are genius. Your explanation is clear and easy to understand. 👍 . Thanks again, however, when is small scraper available?
So sourdough baking is just like SimCity, it's about expanding your community and giving them what they need to thrive and reach their full potential! 😅
I just finished my first sourdough bread. I started the journey to make a better Pizza. Watching for the stickyness and anti frisbee. The bread came out great but it was a bit flat.
Jack you can host a karaoke session in here without any expensive equipment! People are complaining about the echo but it is the sweet sound of a new space. Keep it up 😉
Thanks for putting this together, Jack. It got me thinking because you said something quite interesting there. Following the starter lifecycle, does adding the starter to the flour and water end up with the same lifecycle too? As in, if the starter takes 6 hours to peak and consume all the food, will it take the same time for the starter to do the same thing in the dough mix?
Great episode! Along the same lines, I'm struggling with a sourdough tin loaf. The one you put on instagram a little while ago looks so good, with excellent puff! Mine, however, doesn't seem to get anywhere near that level/the level of puff I can get with a yeasted bread. It only makes it about half way up the tin, even if I leave it over night. Any tips on how to get some extra rise? Perhaps a longer bulk is needed? My 'normal' sourdough loaves come out great, but of course the don't need to rise as much before going in the oven. Keep up the great work!
I love the videos and also my Bake with Jack dough scrapers and towels. The dough scrapers have become an extension of my hand. My question to you is this. One of your videos talks about the sour taste of sourdough being a myth. How do I minimize that sour taste in my sourdough bread??
feeling bad for my yeast community... i feed them and make them grow to eventually kill them at high temperatures. always grateful for their life cycle and for making delicious bread! dind't gave it a name yet, but after almost two years taking care of it and being worried of its condition a couple of times, i surely got attached to it. it ill be a "pet" for life! thanks for all the tips and clarifications, Jack =) and all the best for you
Hi Jack! What about sourdough with very weak flours, like ancient grains? Could you do a tutorial about a loaf made with ancient grains flour or just freshly milled flour?
I just thought I would let you know Jack, I've had my starter for many months now using whole wheat. I was not getting any bubbles in my sourdough and just a mediocre rise. I cut the amount of starter you suggested by 75% and now I have bubbles and a hefty rise. I'm "guessing" that too much starter was causing my problems even though I'm not sure how or why.
Great topic ! Just trying to get my head around the concept of your topic. Let's say that i've just feed my starter in a jar and for argument sake, the maximum time it took to rise fully is 4 hours and it took another 2 hours to flatten back down. Total 6 hours. Now, If i were to bake my bread. Would it be safe to say that, after adding that starter in a bowl with my water and flour then kneding it etc.. the finished dough should be in the oven after 4 hours or just before 4 hours to get the maximum raise ?
This might be a silly question but can I just use organic wholemeal flour when making the starter (instead of wholemeal rye flour) and the bread (instead of organic white flour) as well???
![[DRIP] ‘BILLIONAIRE’ PREVIEW](http://i.ytimg.com/vi/m0eXQD0gIeE/mqdefault.jpg)
You're such an excellent teacher. You manage to show without actually showing. Very few can do that.
Seems like a very smart lad.
a bit jelly 🪼
Also to be noted is that in a very young culture- 4 day old from scratch- the colony won't have the correct balance of bacteria yet. A 2 week old starter is one that has the correct balance of acid bacterias and yeasts, giving the recognizable sour taste with great leavening ability.
A new starter needs the 2 week window, after which it is much more stable, reliable and strong.
Feed at peak.
Jack mate you're a breadgend. (Bread legend, yeah?) Your down-to-earth approach to baking bread and especially this sourdough process, it's inspiring. All the lengthy and overly complicated sourdough recipes have been doing my head in but you've made me feel like giving it another shot. Cheers mate
Love the no discard concept. Been doing this since I watched your video. Thank you Jack.👍🏼
I've been making sourdough bread 3 to 4 times per week with good results. I'm happy with my recipe and my process. I've watched more than a hundred bread-making videos (including many of yours). I love my bread. BUT . . . I listened to this video and a light went on. I suddenly realized why its so important to feed the levain 1-3-3 or 1-5-5. I just thought of it as way to get the right proportion of starter, but it's more about getting the best yeast and bacteria activation. Bravo, Jack. You taught me something AGAIN! Love your videos.
The best of all advice thus far has been the use of whole meal rye in starter. What a difference! It seems that unbleached, organic, whole meal rye brings with it an entire dormant army of wild yeast...probably processed out and thrown away in other flour. That, rather than wild yeast magically snagged from the air around us, gives from-scratch starter an irrepressible desire to consume and ferment everything it comes in contact with. I’ve had to cut mine back to 50/50 rye and whole meal wheat after it’s first established. Makes for a lighter flavor when combined with strong white bread flour for the final dough. Reliably cranking out two loaves at a time, now, by doubling your basic sourdough formula. Thamks!
An excellent refresher Jack, however I must take you to task - NO PENCIL!
That must feel strange, it certainly looks it 🤪
The keys for me - 1) using whole grain rye for the starter. 2) Following a ramp, as Jack described here. My issue was that my idea of scrapings was 2-3g left in the jar - just not enough to jump start an 80g dose of flour 12 hours before starting the loaf. Then I heard Jack mention that his idea of scrapings was 10-20g. So now I do a 2 step - I still start with < 5g of scraping. But I add just 20g each flour and water, and let that go 12-24 hours - then I add 60g each flour and water - this will reliably double in size within 12 hours and I am ready to start the actual loaf. 3) Following Jack’s advice - when a schedule conflict pops up, I don’t try to speed up the process, I slow it down by popping the dough in the frig until I have time to go to the next step.
Can't wait for those new 'bits and bobs'!!! Most luck with the new space and everything :D
Leave it to this good hearted Mate to provide common sense and brilliant insight to the 'why' of breadmaking. Jack no matter what direction you take us it's guaranteed to be a good one.
I think it's so interesting that you posted this. Several months ago, I stopped feeding a sourdough starter. I kept it in the back of my fridge. Eleven weeks later, I dug "Morgan" out. It looked like dried bits of dough that someone forgot at the back of the fridge. Hahaa. I took the challenge to rehydrate it and revive it. I gave it 1 good feeding one night, and then a 2nd feeding 24 hours later. The next morning (36 hours from the time I took it out of the fridge), it is nice and puffy, lots of lift, lots of bubbles. I fed it again tonight and tomorrow, it'll be ready to make scallion pancakes for breakfast. ;)
I wrote about my experiment on my Facebook page. I had friends asking me how Morgan was doing... lol... and I keep pointing them to your YT channel so they can learn like I did from you. :)
Jackie, When you did the daily feedings once it came out of the refrig after 11 weeks, did you feed it 25 grams of wholemeal ryeflour and 25 grams of water for a few days OR the 50 grams of ryeflour and 50 grams of water for a few days? thanks :-)
@@loriaach3590 I put 25g of wholemeal rye flour and 25g of water the first night. 24 hours later, I did it again with the same amount 25g of each ... and I didn't do any discard either. No waste! Twelve hours later, there were lots of lovely bubbles. Morgan was very happy. :) My kitchen averaged between 68 - 71F during that time.
@@LazerWonder1998 Thank you Jackie!
Here because I’m newish (3 months) to the SD journey. TH-cam finally nailed a solid recommendation. Between you, and Irish Patrick, thrilled with the transfer of knowledge. Been binge watching your content.
Thank you! 🇨🇦Chris
Thanks Jack, demystify sourdough for the world is your special superpower! Since I started making sourdough 3 years ago, ive been baffled by why some supposed experts make sourdough so technical?! It’s the way humans have make leavened loaves for thousands of years. Mostly without highly accurate measuring devices and accurate ovens. A bit of sensible knowledge, patience and practice and we can all benefit from beautiful real bread. Thank Jack for keeping it real.
And I thought I was the only one that needed the sour dough starter clarification. I love your clear detailed explanation. 🥖 ❤️ thank you Jack ❣️
Love your style of teaching My sour dough bread comes out perfect since I took your advice Your new "office" is looking great Thank you again for sharing your knowledge and I look forward to ordering your "bits and bobs" for the holidays (:
You are too cute and generous of spirit..thanks and Cheers from Chicago
LoL! Name of your new place JACK BAKERS HALL!! Good to see u back!!
Thank you for breaking it down to common senses.
In breadbaking excitement is everything and you got it🙂
Ace video Jack!! After all these years of you giving us sage baking advice, allow me to offer you advice myself: please do not hesitate to add adverts to your videos. Most of us have come to accept adverts as par for the course as far as TH-cam videos go. And truth be told, I would gladly sit through a five-to-fifteen second advert if that means your content is being supported.
Hi Jack - looking good. Thanks for the lessons.
I won't mind adverts at the end of videos. I won't skip it, too. You've made my breadmaking journey a whole lot easier, it's the least I could do.🙂👍
Jack, I have struggled with sourdough for a while but your educational video had renewed my enthusiasm to try again. Thank you!
Congratulations and best wishes for you on this new chapter! Love from Asunción, Paraguay!
Heeeyyy Jack!!! It was great to see you again!!!! The space looks great too!! The reason I am successful with baking sourdough is all because of YOU!!!! Just know how much I appreciate your lessons and your humour. Thank-you, thank-you. I just made a batch of sourdough cinnamon buns, wow, how can I go back to just plain buns or bread. This batch has amazing flavour and were also fun to make. You are a number one teacher and all round wonderful person. Thanks again. Peace.
New place looks great Jack! Best of luck there and thanks again for your down to earth easy tutorials
You are the king!
Thanks again Jack ❤️. Hopefully that space of yours will allow you to start classes again albeit with fewer numbers, but classes nevertheless. 🤞🏼🤞🏼
I FINALLY got a good rise in the oven and a good ear on my Sourdough bread!! I followed your recipe to a tee, and I switched my starter to organic rye flour. Rye flour is key and a higher four to water ratio works great. When I took that big puffy bread out of the oven, words cannot express how happy I was and am😁. Now, my goal is to make a really tangy loaf... fingers crossed🤞. Thank you for doing these videos...they REALLY help.
Thank you for another excellent video. These must be very trying times for small businesses like yours where the focus was hands on teaching.
Disjointed? I think it's great. My weekly dose of Jack. Well mostly weekly...I am pleased ( and grateful) to have you enter my kitchen whenever you can.
Thanks for another sourdough video. I really enjoyed it
Great info! Thanks Jack! You should have an Amazon shop as well as your own. That way you can mention your TH-cam channel.
You always provide informative videos Jack. Thank you! I love when I get the alert you have a new video out 🥰
Great advice! Once I figured out the life cycle, thanks to your other videos, my bread making got a lot better. Of course, practice and taking notes also helped a lot.
Always get value from your videos Jack 👍 so pleased for you and can see how happy your new BWJ studio is making you. It’s looking 👌 and I am excited to see what comes next and wishing you all the best 🙏
Wiele razy byłam w UK i nigdy nie jadłam tam dobrego chleba. Zawsze mówiłam, że prawdziwy chleb jest tylko w Polsce i to na Podlasiu. Ciekawe, że teraz piekę najsmaczniejszy chleb właśnie z Twojego przepisu i z Twojego vloga czerpię największą wiedzę na temat procesu powstawania chleba 🙆♀️
I love Jack
Just finished my second sour dough loaf after following your video and your book: came out perfect 👏
Nice one Austin 🥳🥳🥳
You are such a great teacher, Jack!
Thanks so much Jack this answers some questions I’ve been having. I hope my next try will turn out better.
Hahaha I love how you use "cruuumbs" to swear :D
Anyways, thanks for the great video, really gave me hope for my upcoming sourdough experiment!
🤗 have fun!
Studio is looking good Jack!!!! Paint, flooring, shelves... looking forward to seeing the finished space. I haven't been making bread, can't seem to make a loaf that isn't yucky tasting, lol But, I'm still watching your videos, and maybe someday I'll give it a go again. But, your videos make me happy, so. Thanks.
New place is looking good
Just love watching your cheery face in these difficult times your videos are excellent and I am always telling friends and family to look you up .Keep up the good work Jack!
I have been baking with Jack since March and learned a lot from his great videos.
Thanks, Jack for your time & expertise! I just revived my fridge-stored starter & your advise is so valuable!🤗 Greetings from Canada where winter came early! Good time to get the oven going! I’m trying to get a soft sourdough light rye bread. Will search your playlists for a recipe thank you 🙏
I've just revived my starter tonight. How long are you feeding yours for before starting the baking process?
@@tazzzaaah I fed it twice in a short period of time & it got nice & bubbly. I fed with whole wheat flour & it liked it (my original is made with organic rye flour). I baked yesterday morning & it was nice & moist inside with a high rise.
@@tazzzaaah I mixed my dough the night before baking &left it at room temperature, covered with moist towel.
Noticed the floor right away. Looks great Jack! Good for you!
Excellent info as always...thanks!!!
Congratulations on your new space - it really is coming along nicely. Thanks for all your hard work.
That’s me on every account Jack!!!! Thanks for this video. I don’t feel like so bad for my efforts and will try again tomorrow with your tips from today!
Congrats on your new space. I look forward to seeing the development of your business.
The place looks great and coming along. Good job Jack
This channel is just the best, cheers mate
Thanks Jack. Love your new video digs.
And appreciate what I have learned today.
Regards from downunder.
Mate - you are the reason and methods for me to do sourdough as good as I'm doing right now!!
need some of those BwJ towels - lol
You make learning fun and that makes it easier for me to understand and remember🙂 Thankyou! I awoke this morning and my little beginning starter had doubled. Day 7! It worked! Lol Yes!! I wanted to call you and tell you lolol
Great info, thanks Jack!
You might be the king of sourdough but I am a super sourdough hero 🤣. Hello Jack from Jon & Lisa. The beer and egg experimenting bakers.
Brilliant - and loving the look of your new space!
Looking forward to your new space being complete!
Your advice is always spot on
Wait! Where is your pencil?
Nice video.
CRUMBS 😬
@@Bakewithjack 🤣
Yes you answered a hmmm I wonder why that is happening questions. Thanks Jack
Love it Jack! The new space is looking really great! Many great things are coming! Just hold on! ❤
Wow! Amazing clarity! Very helpful. Thanks.
Brilliant videos. I got my first sourdough starter going on Friday night and it is doing brilliant after four days. It's bubbling nicely and feeding well, and starting to smell, well, sour. A faint resemblance to vinegar, but not in a bad way. I've had to self isolate for the last couple of weeks due to NHS test and trace, so got sent home from work and can't go out. I decided to start baking to fill my time, with some good results, thanks to you. Thanks and keep the vids coming :) llap
great vid... and timely too as my starter has clearly got to the end of it's life cycle. Back to the scrapings it is then. Cheers Jack.
I made sourdough pumpkin spiced cinnamon rolls for Halloween. Sourdough starter's easy once you get in the swing of things. I abuse mine all the time. She loves it.
Cool set up!
Hey Jack, you might want to look at starting a Patreon page. I know there's quite a few of us on here who would love to be able to support your work with a small monthly fee.
Hi Jack, I have to drop you this comment say that thank you so much for doing this video as I fed my starter on top of a large quantity that left in the jar and waiting and waiting since last night and then today (whole day). It's not buble. then, I fed it again same quantity, it didn't work . I thought my flour has gone bad until I found this video and the pandora box opened. I did wrong, didn't I? I fed small amount of fresh food to large colony of yeast and it did not multiply enough. Am I correct? You are genius. Your explanation is clear and easy to understand. 👍 . Thanks again, however, when is small scraper available?
Spot on Jack! You’ve answered questions I didn’t even know I had 😁🤣 love the new BWJ towers, can’t wait to see the kitchen arrive....
So sourdough baking is just like SimCity, it's about expanding your community and giving them what they need to thrive and reach their full potential! 😅
Thanks!
THANK YOU!!!!!!
That was great!
I just finished my first sourdough bread. I started the journey to make a better Pizza. Watching for the stickyness and anti frisbee. The bread came out great but it was a bit flat.
Jack you can host a karaoke session in here without any expensive equipment! People are complaining about the echo but it is the sweet sound of a new space. Keep it up 😉
Congrats on the floor LOL So nice to see you and for the tips.
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thank you, Jack! I finally understood some very important things!!!
Great info... greetings from Trinidad and Tobago
Very helpful!
Gratulation with the new "office"
Thanks for putting this together, Jack. It got me thinking because you said something quite interesting there. Following the starter lifecycle, does adding the starter to the flour and water end up with the same lifecycle too? As in, if the starter takes 6 hours to peak and consume all the food, will it take the same time for the starter to do the same thing in the dough mix?
Thanks for sharing 👍👍
Great episode! Along the same lines, I'm struggling with a sourdough tin loaf. The one you put on instagram a little while ago looks so good, with excellent puff! Mine, however, doesn't seem to get anywhere near that level/the level of puff I can get with a yeasted bread. It only makes it about half way up the tin, even if I leave it over night. Any tips on how to get some extra rise? Perhaps a longer bulk is needed? My 'normal' sourdough loaves come out great, but of course the don't need to rise as much before going in the oven.
Keep up the great work!
Jack dough scraper is a wonder thing I have 4... Just incase.. I don't have hand to wash when I need one around...:)
I love the videos and also my Bake with Jack dough scrapers and towels. The dough scrapers have become an extension of my hand. My question to you is this. One of your videos talks about the sour taste of sourdough being a myth. How do I minimize that sour taste in my sourdough bread??
feeling bad for my yeast community... i feed them and make them grow to eventually kill them at high temperatures. always grateful for their life cycle and for making delicious bread! dind't gave it a name yet, but after almost two years taking care of it and being worried of its condition a couple of times, i surely got attached to it. it ill be a "pet" for life!
thanks for all the tips and clarifications, Jack =) and all the best for you
I have a copy of Gibbons 'The Rise and Fall of the Sourdough Empire'
Hi Jack! What about sourdough with very weak flours, like ancient grains? Could you do a tutorial about a loaf made with ancient grains flour or just freshly milled flour?
Hello Jack, do you have a video to show how to shape a figurine out of bread dough?
Ehi Jack! thanks a lot for your inspiring videos! I'm asking you to start selling bannetons in your shop. Please, do it! :) cheers!
Hi Jack, I've learned so much. Thank you! Question: can I make sourdough in a loaf pan and not baskets?
I just thought I would let you know Jack, I've had my starter for many months now using whole wheat. I was not getting any bubbles in my sourdough and just a mediocre rise. I cut the amount of starter you suggested by 75% and now I have bubbles and a hefty rise. I'm "guessing" that too much starter was causing my problems even though I'm not sure how or why.
Great topic ! Just trying to get my head around the concept of your topic. Let's say that i've just feed my starter in a jar and for argument sake, the maximum time it took to rise fully is 4 hours and it took another 2 hours to flatten back down. Total 6 hours. Now, If i were to bake my bread. Would it be safe to say that, after adding that starter in a bowl with my water and flour then kneding it etc.. the finished dough should be in the oven after 4 hours or just before 4 hours to get the maximum raise ?
You are great!
Hope to meet you sometime
Bake with Jack sure could use a good mic now that you've got a space with a big echo echo echo echo 😁
Hi.
Could you tell me if we should allow cold overnight sourdough to come back to room temp before baking in the morning?
South Africa.....Chef D.
This might be a silly question but can I just use organic wholemeal flour when making the starter (instead of wholemeal rye flour) and the bread (instead of organic white flour) as well???