Video

When storing the left over starter in the fridge,u add 50g of whole wheat flour.i notice u didn't stir it in..u just shake the bottle and put on the fridge. Am i right..my question ❓ you dont need to stir the flour in the left over starter mixture ? And u dont need to add water ..add water only when you used it.. waiting for your reply .thank you very much sensei🎉

i have seen your video since long time ago, might be before pandemic Covid-19, i love it since no m, quiet, no BGM, cool, silent except natural sound. it's meditating i hope you can upload your video more often.

This is truly excellent bread. I tried it after a short time cooling on the counter and it fell apart. I refrigerated a whole loaf and just tried it again. It’s excellent! I’m making grilled cheese for the first time in Years!

I made a semolina+barely flour bread with this starter and it works well ... But now I'm wondering if I keep it in the refrigerator without feeding it ..then I feed it only when I want to use it right???? Respectfully

What a beautifully shot video. And it breaks down the whole process so simply. As others have said, this gives me the confidence to start on sourdough bread making!

That sound is very annoying especially the jar opening and closing. Technique is good but sound is irritating

I've been really nervous to try sourdough baking. I've seen and watched so many videos, read so many articles but still, I haven't had the courage to start. Today, I just made my first ever sourdough starter. Thank you for this easy to follow video.

This is the most comprehensive, thorough, and yet simplified step by step explanation of how to make sourdough. It’s the only one I’ve seen that includes the process from the very beginning, making the starter, to the finished baked loaf. I’ve watched so many tutorials and have only become more nervous about attempting it. But after seeing this wonderful tutorial, I believe I can finally try! Thank you so much!!

After overfeeding my sourdough starter last week and ruining it by day 5,this week, things are looking better!Thank you for another great video 😊

Do you have an ice cream recipe for which you don't use an ice cream machine? That would be nice.

isn't 58 degrees too high temperature?

How long do i need to ferment after refrigerator and before cooking bread?:) This is really pretty amazing and easy way for starter

最近ようやく本わらび粉が手に入るようになりました。また作ってみます

Hi Ryoya, did you use baking steel?

Great! I have a question... Added whole wheat to what was left of the sourdough and save it into the fridge with no water? I should only add water once I want to use it? And, for how long should I ferment it afterwards?

How much water to add when reusing starter out of refrigerater?

自分の苦手な食べ物でも動画にできるプロ意識の高さをadmire します 好きな事だけするのは仕事ではないですからね❤

We can make bread after one week of preparing this sourdough???I have to put it in the refrigerator,and keep feeding it? Or I feed it only when I make bread (like I activated by feeding it and wait until double

starting today!!! wish me luck 😊

The most straightforward i video I have seen. Just yesterday i decided to give up trying to make sourdough! Thank you

Instead of yeast how much can I use baking powder and baking soda!?

こんなに手間暇のかかるお豆腐 市販のものがなぜあんなに安いかというと… 凝固剤が進化したおかげで大豆をほんの少ししか使わなくても(極薄の豆乳でも)お豆腐のカタチにできるからです。 蕎麦などと違い豆腐は「大豆含有量」など記載する表示法がないので。 めちゃくちゃ安い豆腐は「大豆風味の水プリン」ということです。お水だから安いんですね。

Thanks for sharing 👌🏾

Hello Sir, I made a sourdough 7 days ago but it didn't double the size...so I mad another one by following your way and it double the 4th day cuz it's hot here

OMG that is a cool bread slicer!

How do i keep the remaining starter alive?

I'll definitely try to make this. Wish me luck✨

I need an oven like that! Where it bakes & steams!

This is the easiest recipe I have ever seen without using Dutch oven pans or even complicated measures in feeding the starter every day .. super simple ❤

It is a great video. But that is not 100% buckwheat. It is likely to be 2/3 buckwheat and 1/3 all purpose flour; or might actually be one half of each ingredients, judging from the final result of his dough. Not sure why this ctitical information wasn't disclosed well; perhaps editing error, or there is such a thing called buckwheat for soba in Japan that is already pre-combined by the mills. If you use 100% buckwheat flour that we buy in Wholefood or other stores in the US, you won't be able to make a proper dough; it will be crumbly. Just a reminder for whoever wants to try to make fresh soba.

Hi, thanks for sharing. may I know where did you buy your bread slicer from and what brand is it? Thank you.

That is an ancient weapon. Cool!

Change the apple to pear then no need to add additional sugar ^^

❤

Super 🤩

I seen it in Hawaii on the island of Kauai bad ass 💯👍

What is refined bread flour? Is it any different from bread flour?

Bonjour! Vous dites "1 cuiller a thé de farine et 2-3 cuillers à thé d'eau", mais je vois que vous ne mettez qu'une seule cuiller d'eau, ce qui semble juste vu la consistance de votre levain ... pouvez-vous préciser? Merci! ❤

He didn't add water the 5th day in the morning??

Thank you so much for all your time, travelling, energy and passion to capture our skies amazing art work for us all to be virtually blown away by🥰🙌...our real world wows me every single day, we are so lucky to be in this realm enjoying such magnificence, from the tiniest bug to the tallest tree then beyond that we have our night skies, just wowwwww, our creator literally thought of EVERYTHING 🎉😍

مثالي 🫰 سأجربه

what a completed machine🤣🤣🤦🏽‍♀️ I believe about the juices… ♥️♥️

It’s so beautiful! But I was waiting for the cherry on top of getting to hear you crunch one bite 😭

I have back pain, and cured by drink juice every day, almost 2 kg/ day. carrot, lemon ginger, cucumber spinach

I need that bread slicer 😟

Can you also make this 100% with whole wheat flour? (Incl the sourdough starter)

Woooooooowwwwww, soooooo good, so well done, go on that way....wow so good! THX from far away Germany / Rheinbach

Ohhhhh sooo good, Thank you from far away Germany/Rheinbach! Hmmmm, why did you not Press the cold soy-milk? Why did you cook the Whole mixes-up beans and then press it? Where are the advantages and the disadvantages of those two methods? I would be very pleased about an answer ;););) Greetings from far away Germany ;)

i am vegan can i marry you

So about how long in the blender??