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Perfect❤🎉thank u so much

This was SO helpful and well explained. Thank you!!!!

For Americans, youre going to find pork shoulder as Boston Butt

Hi from Sydney Australia. So glad I found this channel and this recipe. I have finally been able to make a decent sourdough loaf after many failed attempts. Your instructions are great and very helpful. I have a long way to go with making better bread but I'm just so happy that I finally did it and made sourdough using my starter. Thank you

they look amazingly good im sure they tast divine

Scones are so forgiving to make. I don’t make mine anything like this recipe but they always turn out looking like these and tasting fantastic. 👍

You did the opposite of everything in making this Chelsea bun

7:30

So, after starting the inoculation with WWF, you switch to entirely feeding with BF. Is the purpose of the WWF just to act as a broad-spectrum inoculation as well as using the bran and germ as a rapid-fuel? And then transitioning to just BF feedings to calm the rate of metabolism and select for the slower fermenting cultures?

Great recipe

Im new to sourdough baking, so correct me if im wrong. The jist of this video is that its not necessary to feed the starter everyday, just leave the scrapes an dit will re/start in 24hs? Im on day 2 with rye flour, and its growing surprisingly fast. Can i bake with it on day 5 or i have to wait till day 8? thx for answer

too acidic of a starter is also a significant motivation killer among new bakers

0:02 Your bread is beautiful! The crumb is perfection!!! Having recently begun my sourdough journey, I have had some awful disappointments. I am excited to try this method. The recipes and methods Ive been following have not been consistent. Thank you!!!

funny tho, they get to use filler for war times, and we never got it back to "normal" we just got used to accepting mostly filler, so thats life now.

Wonderful baguette recipe! I will use your technique of not squeezing out the gas bubbles. Thank you for demonstrating !

I did some sourdough around 4 years ago. I failed to get a strong starter regularly (although I got to get a good bread sometimes). Instability with results pushed me to quit. Although I got to realize that the reason is the weak starter. Thank you for this video, it motivated me to try again. Strange but at the first day the starter got some bubbles, today is the 2d day and the starter rose twice with lots of bubbles and smelling rather good. The process looks too fast unexpectedly ) despite pretty cool weather. May be because for the strong wheat flour part I used Manitoba with 14% of protein.

I accidentally left my dough proofing on the counter for 4 extra hours 😢😂. Think I should just back it tonight rather than doing the overnight ferment?

Great video. How much rye flour, starter and wother should I have if I want to make 2 bread ? Cheers

Many thanks for sharing your journey. What i tested with spelt sourdough was 10% increase and 3 hrs bench proofing (75 to 100% rise) before cold proofing. I manage this way to get for first time few pockets in spelt bread. Open crumb for spelt bread seems to be very challenging.

Any chance of getting the measurements in ounces/cups tsp/Tbsp for nonEuropeans?

I knew there was an easier, quicker and more importantly a more effective and efficient way. Thank you for going deeper and working it out. Your efforts are soo appreciated. I have a 10 month old and have been trialing and erroring crazy recipes... I nearly stopped making bread 💔. I had a gut feeling it was getting overcomplicated and overdone I just didn't know where to start looking. I kept thinking about my Baba/grandmother back in the war making bread.... Surely she didn't do her 7 stretch and folds and raising 10 children. 😂 A sigh of relief.... Thank you, and my boule is absolutely delicious !!

I'm so confused. Lol. I'm new to this and I'm already lost. I'll figure it out though!!

Chef please if this dough we can put in profer machine?

I thought you were Andy. Then I heard the british accent 😂 Nice loaf, mate

How is it possible that the wrong size banneton could produce such drastically different sized loaves, even when the bulk fermentation and proofs are the same?

I don’t want to wait a couple years to bake great sourdough bread😞 I want to bake sourdough bread for my son. Maybe not NYT reviewed but just good bread. And I’m not sure I’m learning ,feel,taste,smell of the dough. I just can’t seem to get it.

Chef if I can use this to prof in profer machine

You know what you're doing, now so do I and all those I love. All my best

Thank you for this amazingly clear and peace-giving video. Is there anything more beautiful than a mother baking bread for her children? My 7th loaf is in the oven as I write. Each time keeps getting easier and tastier. You have given my family the gift of home-baked bread and helped me achieve a lifelong dream! ❤🥖 ❤

Oh my stars! Finally a recipe and video that actually works for me! I have been on a sourdough quest since January, for 3 months. Your video and timelines matched mine exactly. Everything was spot on and the look and feel of my dough as well as the rise - was like what you show yours to be. From feeding the starter to the baking - perfect bread. The kicker is that it actually tastes like sourdough. I believe the difference is the 2 ferment timeframes, the first 6 hours and then the overnight. It also works great for me with my busy schedule. I am sending you a virtual hug for helping me to achieve my own sourdough bread!

I don't know, I've been eating bacon for seventy years, and I'm not about to stop now. Nitrites don't frighten me. I think the vegan population are trying to stop us eating red meat and anything that contains animal produce. it's brainwashing more than anything. I have to say though, it was an enlightening video. I enjoyed it, you made me hungry.

Hey Phil, I hope you can answer this for me on the malted barley. It looks like the malted barley you are using is much darker than what I am finding and ordered off Amazon. I got a Great Western Two-Row Pale Crushed Malted Barley. I don't want to make it with the wrong stuff. Thanks, Chris

It looks so perfect 😭 my one is flatter than a pancake

🎉🎉🎉❤❤❤

How long does the second half of the dough keep? Does it need to be cooked the same day as the first half or can it be kept in the fridge for later?

I could never get the dough to stretch out like yours for laminating. How did you manage to do it?

Not related to this video, but a general sourdough question. Why do a lot of sourdough bakers (including yourself) use time intensive methods such a lamination or stretch and folds with long waiting times. Recently I've tried old fashioned kneading and that gave a me a smooth strong dough in 10 minutes and I could plan my day much better. So I'm really wondering what the advantages are of 'no-knead' methods. (I'm a beginner). Thank you for your answer.

my sourdough starter survived in the fridge without feeding for over 9 months. I thought i killed it but, i took a spoonful of the starter at the very bottom and fed that, and poof, back to life.

I learned this method from Bake with Jack as well and have actually neglected my scrapings for 8 months in the fridge! It took about 4 feedings to get it kicking (each time throwing away some and leaving the scrapings so yes, a little waste but it was only 4 feedings.) Then I made a fabulous, delicious loaf!

Why is this so dang sticky?! I followed measurements exactly. And it’s sticks to every flipping thing even after the 6 hours. 😢 UPDATE: The bread still turned out amazing!

Thabk you for the video! What is the strong wheat flour? How can i know it is strong when im buying it? Thank you.

Wow. So complicated. I never weigh, and I only feed once a week. And have been baking with it every week for a year.

Half way through the video I realised Gail's bread is probably not that expensive after all 😂

love the video. how ling would it stay in the banetton? ehat if i want to bake it the same day in the evening? thank you

A lot of talking, just focus only to your target.

I think I would fry them in the skillet with clarified butter. But I really like your process. I can’t wait to try this.

Too technical for the home cook/ baker. Who's thinking in proteins... 🙄

Really enjoyed this video!

I want your shirt that's Awesome!!!!

I have been baking Sourdough now for 18 months and without any doubt whatsoever, this is the best method to produce beautiful Sourdough loaves every single time without having to feed starters. Thanks Phil for this video.