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Why in the video are other measurements and on writen recipe are others??

I love your shirt! My ancestors are from the Isle of Man.

I use 200 grams of starter for every loaf. Boules, pain de mine, cinnamon raisin bread - you name it. The key to tangy sourdough is longer cold fermentation time. It does wonders for the taste.

Interesting video!! I recently got a new oven with convection. It’s electric and it does give the option of the oven automatically lowering the temperature when using convection, but it allows that feature to be turned off. It’s written in the manual - I am an instruction manual reader but have found that a surprisingly large number of people do NOT read their manuals. 🤷🏼‍♀️ I’m in Alaska/USA, so the convection is new to me but I am liking it a lot. I am praying your would completely heals and that you find the perfect job. I’ve learned a lot from you and appreciate all the knowledge you have shared with the world.

I made this recipe twice. The first time I followed the recipe exactly and ended up with black, charred muffins. They were inedible. I think for most people, cooking on medium-high for 7 to 10 minutes will result in burnt muffins like mine. The second time trying the recipe, I made this change. I cooked the muffins on my oiled (butter and olive oil) griddle at 350 degrees F. with a cover over it for 5 minutes. Checked the bottoms and they were browned perfectly. Flipped them over for another 4 minutes. They turned out great! I didn't bother feeding my starter after removing it from the fridge. Just used what was in the jar as is. So delicious! I'm going to make the Eggs Benedict tomorrow. Can't wait!

Based on my observation, it appears that the "diastatic malt" powder is most benificial if time, (faster/sooner) is of essence. From 4-5 hours, the (gas/holes) are larger in the 2.5 with the control and 1.0 (slight 1.5), almost similar. After 07:00 the difference become almost, irrelivant, with nearly identical findings/has holes, (across the board), at hours 08:00+. Again, if time is if the essence, I would see the benefit of this. Otherwise, it becomes a matter of taste. ✨💫

Yes, more experiments! I love when I get exceptional oven spring and often do not understand why.

Thanks!

I don’t have time in the morning to wait for my levin to peak that would be 4 hrs could I use my own starter or start the levin the night before. It might fal before morning

what do you mean 25% risen

Hi Sune, I consider myself a disciple of your sourdough bread methods and lessons. But I have to say, the advertisement content of your recipes has gotten completely out of hand! I looked up your "Master Recipe, Ver. 2" today. I wanted to print a fresh copy (It's my "go-to" recipe.) I counted no less that 12 advertisements by the time I got to the legitimate PRINT button. Come on, man! WAY TOO MUCH!

Your channel is awesome! How ever, I tried to use your bread calculator today and it wouldn't open. Making changes?

What can u use in place of eggs?

Cheer~~~the tough outer part of a loaf of bread.😊

Curious why not stretch and folds? Can it be improved by adding it?

What’s the dough temperature at end of bulk ferment?

Thank you! Ty for the recipe and the grammar for single and plural forms of the word. Do you leave the r off for single form?

Ohhh, you made my heart sing . I am Portuguese, and I am so going to make a deliciosa broa de milho !!

Wonderful information. Thank you very much. I am definitely going to try this.

Hello, i don't have liquid malt. Can i use malt powder? If yes, how much in grams? Thank you so much. Looking forward to trying this wonderful recipe.

It would have been interesting to see one with buttermilk

As a sourdough thin crust pizza lover, Sir Lancelot is my favorite . I am going to try Sir Lancelot with White Rye Ardent Mills with King Arthur Bread Enhancer using their Country Bread receipe.

I laughed at the words on the shirt. You might be the only one who wears that red shirt who is lucky. Just don’t beam down to an unfamiliar planet.

Dear Sune. One question : who is your favourite telecaster player on CD ? And hm, there is one puzzling fact i have observed ...... in all artisan bread making videos there is much stress on proper timing. The right amount of yeast, certain room temperature and correct time. Get that top rise moment , then put in oven. Hm...... the correct time? Then we leave it in the fridge for 8 or 12 or 20 or 25 hours? Smiles Doesnt that defy the whole timing philosophy? Smiles. I love your channel. I am kinda your age. I like danny gatton myself. Best greetings from munich bavaria. Chris.

Is that rice flour or regular flour?

I've been cold starting with a dutch oven with the dough straight from the fridge with a light spritz of water, no steam, and getting a pretty good rise. Place the bread/duch oven in a cold oven, turn on and bake at 450F for 55 minutes and then 5-10 minutes with no lid.

Thanks for the tips! I live in Colorado 9800 feet above sea level,and my bread crumbs are very much mushy and kind of wet after baking, when you squeeze it between fingers, even they look good and bead has good rise in the oven. Like you videos on You Tube!

This is mostly white wheat flour, there are lots of video on YT that show how to make real rye bread.

I use butter in my sourdough recipe, but I can’t get the holes…is it the butter or something else I’m going?

How long can flour last stored in cool dry area? Meaning without going bad

I baked this one and it is a keeper. So delicious! Thanks.

Thanks!

I think what happens is that the heat that comes from the metal or stone where the bread is resting is what "cooks/heats" the internal contents of the bread making the air inside to expand and "break/explode/bloom" the upper side of the bread. While this is happening, it's VERY important that the upper side of the oven do not radiates excessive heat to the bread solidifying it and thus preventing it from blooming. Once it has bloomed then you can apply the heat to brown it.

I notice you work your dough more robustly than Elaine. It came out denser than mine when I use her method, she is wonderful, I am now happy with my makes

Just here to say I'm a little sad I didn't get to see that one piece of cheese get added back into the loaf. Just left sad and alone in the bowl.

Great video Sune. I was wondering if you have a recipe for a full Rye sourdough starter. I’ve seen a few on CZcams but they are all different.

After seeing your recipe, I also feel like cooking. Upload on khal please!//////

This one looks like the winner! I was looking for a whole grain einkorn loaf bread and will try it.

Where did you get that shirt?

Sorry, I could do without the music

That T shirt is amazing! Where did you get it?

Just baked this today, one boule and it tastes delicious. The amount of cheddar and paprika is just perfect :) Thank you so much for sharing!

Is it okay to use Fast Rising instant yeast instead or any dry yeast ? I dont know where to find sourdough starter nearby my home. I dont want to buy it at amazon. I want to buy it at the stores nearby.

This is the best recipe I have ever used. I will never try another one ever again. Fantastic!!

Would you do a bread made from triticale for Trekkies like me?

Why you never listed your recipe like everyone?

No yeasts?

there is a seed on the camera. 0:36

For those who tried this interesting method, do you have a normal oven (no fan convection oven) ??

The shirt 😍😍😍