Sourdough Bread - Part 2: The Loaf
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- čas přidán 20. 06. 2024
- Learn how to make a Sourdough Bread! Visit foodwishes.blogspot.com/2017/... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy demo for Sourdough Bread - Part 2: The Loaf!
- Jak na to + styl
Check out the recipe: www.allrecipes.com/Recipe/260540/Chef-Johns-Sourdough-Bread/
Chef, so after making a bread, what to do with the rest of the starter? How do you keep it (for a long long time)?
Easiest and clearest explation on making sour dough. Thank you!
Well after four hours of proofing I can't say that's doubled in size.
join the club....me neither
Well I've made 6 loaves and I'm struggling with wet/sticky crumb.
The "Vincent Van Gogh of your Sourdough" on cuting the "ear" of the bread was the most brilliant of these jokes you ever made.
I agree. It's a a hall of famer.
Except van Gogh does *not* rhyme with dough. Watch youtube video Charlie van Dijk How to Pronounce Vincent van Gogh. That's the correct pronunciation.
Maria O Well, it’s just a joke.
It's like universe put all these things together just for this joke!
youre the vincent van gogh of calm down its just a joke
"Do not cut this bread open hot, you will lose too much moisture" I really appreciate that you always explain something with a reason.
"To all the people who say that's too much trouble, that's too much work, that takes too much time... Well to all those people I just have to say, 'I really think you're missing the point...of life."
Classic Chef John wisdom.
"Cutting the ear" "Vincent Van Gogh". You're a clever man, chef John.
I’ll name my colony ‘the yeastie boys’. 😎
Thank you chef John 👋🏼
I made my starter 1 week ago, made this bread recipe today (started yesterday). Finally! A decent loaf of sourdough that rose decently with a beautiful golden crust! Instead of using a banneton I lined a pyrex bowl with parchment paper. After rising I carefully transferred the dough & paper to my 3.5 qt ceramic cast iron dutch oven. I baked it with the lid on for 30 minutes, then an additional 20 minutes with the lid off for browning. it's gorgeous! Yes it's time consuming and there's some work involved but it's so worth it. I think the small size of the dutch oven helped my loaf rise higher instead of spreading out. So good! :D
I started making bread based on your old video series. I made my starter and failed, so I started it again and it actually worked. After about 12 months of consistently making 1-2 loafs per week, I've got my process down.
I typically mix it and let it sit for about a half hour to hydrate the dough. Then I add salt and slap and fold until the you can shine a light through a small portion of the dough. After 12 months I've sort of got a feel for it but I still test it now and then.
After that, I bench rest for about 10 minutes or so and then do the stretch and fold that you did in this video. I love feeling the difference between that and how it first felt. The gluten is so developed and stretchy! I find that stretching and folding helps me shape it later, because like you I am a 3/10 when it comes to shaping.
I used to bake mine on a cookie sheet like you showed in the first video but I recently switched to a dutch oven because it helps trap the moisture inside.
All in all, I've had great results. All of this is a very long way of saying what works for you might not make sense to someone else! There's no right or wrong way to do it. All that matters is that you actually do it!
Yep, dutch oven was a revelation for me as well. Especially if you dont have a fancy steamer oven
Eric Ellenbrook, what do you do with the starter to keep it to keep making other loaves? He never went through that?
Lori Jean i dont know for sure, but im guessing you discard half for baking with and feed the other half. on days you dont bake bread, im guessing you just do what john did in the first part.
@@lorij3786 once your starter is mature you can keep it "dormant" in your fridge or even freeze and use it whenever you need to bake a new loaf. You just need to feed it to activate it again and it's ready to use. People keep their starters for years, even pass it down from generation to generation.
Lenin Berrocal wow! I never knew that thank you.. When you start a new batch, and you separate it for the first time. Do you start a new starter with the other half or keep it for later or throw it out.?
That is the process I do not understand. I know you have to decide it a few times when you start it. What do you do each time with the stuff you separate..
I know, I am not smart, but I am asking, because if I don’t physically see each step, I have a hard time learning. I am a visual learner.. sorry.
suddenly, and for no reason at all, I have a major appreciation for sourdough bread.
that's not a nice looking bread. That's a BEAUTIFUL looking bread. that crust looks perfect to me
“I really think your missing the point....of life” brilliant my friend, I’ve been cooking for over 25 years now, your damn good chef!
I agree and think it’s the best quotable quote ever
7:28 Ok I was fine with making the starter and all but do I really have to travel to Iraq just to cool down my loaf?
NORMALLY, I'd say this should be top comment. But there's a spelling mistake and I'm in a bitchy mood, so you just get a thumbs up.
fixed it... It's even in the video title dammit!
Ok, you have my endorsement for top comment, but only because I feel better now that I've had some home made Tzatziki sauce and pita bread.
Thank god! I don't know what I would've done without your blessing.
No problemo.
The best part was how you described the pleasure of making the food you're eating... that's the real point of it! 😍 no one can take it away from you...
Quick and easy!
And after you taste the baked loaf, YOU'RE STILL not quite done yet. First you grab a tiny cube of crust and plant it in your home garden. Just discard the rest of the loaf. It will bloom within 6-8 years. And VOILA! Delicious.
Vert , that's funny. 😂
hillarious
and i bet some dimwit will do this.....
surprised not many people do this. Had my sourdough tree for 15 years and it was a life changer. fresh loaves everyday!
I did this in Skyrim with sweetrolls. :)
its not many, but for the few commenters touting their own preferred methods as better or "correct" or calling one another's methods out as wrong- i really dont think that is in the spirit of food wishes! this is an incredibly straightforward, accessible recipe with no expensive equipment, no "every half-hour for four hours" process, that is so perfect for beginners, and seasoned bakers too if they just want homemade sourdough bread thats less involved than what theyre used to. so what if it's not the most traditional? just look at chef john's results! he got a great loaf! and anyway, some people dont like the crust of their bread to give them a jaw workout, the way you sometimes do with a ripping hot dutch oven (if you want to respond and tell me this is not what happens when you do things "correctly", you're missing my point). chef john's loaf was a definite success and anyone trying this recipe should be unafraid and confident! if you mess up just try again! its all for fun.
Been waiting eagerly for this since part 2.
But this is part 4...
I always imagine Chef John doing the jazz hands when he says "Enjoy!" at the end. Anyone else? No? :(
Thank you for simplifying this process! Your instructions really demystified this subject for me. I've wanted to make a starter for so so long, and just always felt overwhelmed.
Thank you Chef John. I'm retired now with time on my hands. Got into sourdough about 3 years ago and enjoy it as a hobby. Each new batch of bread is a new adventure. Simple pleasures are the best. Try it folks.
"It's that simple", so said Chef John, can't help liking John and so I tried making delicious looking Sourdough Bread. Struggled with sticky dough at the end. Well turned out, freakin' awesome bread, (still can't cook rice) but I can actually bake Sourdough Bread. So 🙏 Chef John 🥰
I found an easy way to cook rice. Put in much more water than it needs, so that the rice can't soak up all the water and burn to the bottom. I give it twice or three times the water normaly needed. Once it starts boiling turn the heat down to a minimum and give it exactly 7 min. More than 7 min and they get mushy and sticky. Avoid that. You have to stop the boiling when they still have a bit of bite to them without being raw in the center. Then poor the rice through a sive and give it a quick flush of cold water to stop the inner boiling of the rice. And let them cool off. You get nonsticky rice every time. They will be a bit more moist than normal. But thats the way i like them. Not too dry. But they will be non-sticky.
You can keep them in the fridge, and revive them in a pan with a lid on for 5 min. And they will get nice and soft again. Or in a pan without the lid and you get perfect fried rice.
Cheers.
@@CT2507 🙏
@@CT2507just say pasta style lmao
@@britemite9042 Good idea! I never cook pasta, so didn't think of that.
This really highlights how the $4 the supermarket charges for a loaf is a great value
"For starters let's get started with the starter we already started!" XD
That was deep!
This makes me appreciate sourdough bread SO much more.
Bread, the Staff of Life. Yes, I get the point and love making all sorts of bread, especially sour dough. Thanks for the amazing tutorial!
Sticky dough makes softer bread! I love yeast dough recipe, thank you Chef John! :)
Imagine going though all of this and burning it lmao
Painful
pain
Hats off to the bakers of the world. That is too much proofing, kneading, etc.
@@woodsplitter3274 No kneading to speak of. Mostly waiting while the starter does the magic. Speaking of painful, I just threw out a loaf that took two days to make because the starter had lost its magic. So now I'm working on juicing up my starter. Getting proportions right when you feed it is critical. It's kitchen chemistry.
I did that to one loaf, I get 2 out of my recipe. So, when the other was in the final stage of baking, the first one I thought needed longer , just a few minutes ( it was already baked), I put it in the oven with the other one to finish off. I forgot about it, and by the time the timer went off for the second loaf, I had a borderline black loaf lol.
I'm still blown away by how you can make something this delicious with literally nothing but flour, water and salt.
Nothing gives me more satisfaction than home baking; You bake it, you taste it and.....I DID THAT!!!
sourdough bread part 2 the loafening :P
The loaf strikes back.
Sourdough bread part 2: loaf boogaloo
Rye hard III
Mike Kazz 😂😂 👍🏽
Evil bread 2 ...
Thank goodness I can buy this from the store... with a new found appreciation for my store bakers... because ain't nobody got time for this.
Theresa Du that is what I thought! Omg it took so much time and energy!
It takes about a minute of your time each day, surely you're not that impatient!
Frankie Winters 😂
It takes 10 minutes of work. The rest is waiting.
I guess you 'missed the point....of life.' 😆
To anyone who says this is too much work, they are indeed missing the point. The effort you put into making your own food is a big part of what makes it better. Even if you get the exact same thing in a restaurant, there's no replicating the satisfaction of eating something tasty and being able to say to yourself, "I created this." If more people cooked for themselves, the world would be a happier place (even if only a little).
There is something elemental about making bread, almost spiritual. It is so fundamental to human life, so ubiquitous - ordinary even - yet so magical, especially when made with love.
Well, I named mine 'Sullivan' (Sultan of sourdough land, manifester of yeast and king of the north. He's only 3 days old yet he's accomplished so much we've been through so much together already. They grow up so fast :'(. But still. He will always be my baby Sullivan. How's everyone else's dough getting on and what did you name yours? And what kind of personality do they have? Mine became a Muslim for a while but it was just a phase, he's back to being an atheist again. Kids ehh. What are they like
I laughed so hard!!! XD
Chef John! I am a bit disappointed, I was expecting a sound feed of the sexy cutting step, or even the olde fork-a-fork. It left me yearning for the perfect youtube bread-crust-cutting experience, and clearly I am too busy with writing youtube comments about soundless bread cutting under Chef John videos, to bake it myself. But that's selfexplanatory.
I've made the parmesan omelette and I love scratching it with a fork.
I’ve watched this video many, many times, and I never get tired of hearing you murmur, “of life.” Thank you, Chef. I won’t forget!
Somehow missed these episodes last year. Am I glad I found them now, if not for the amazing videos, just for the amazing Van Gough and cutting the ear joke. 10/10
I make my sour dough bread in my cast iron skillet, works great. I also don't throw out the starter every time I feed it, once a week.
I use a cast iron dutch oven, to capture the moisture under the lid.
Mattigot bb
Just wanted to say thanks for this video. I've now been making sourdough for 2 months and it turns out every time (or at least... almost every time... - 1 time I forgot salt! LOL). I even bought a banneton!) I've made white sourdough and multigrain sourdough so far. I think the multigrain is the best.
Note: I do break one rule though. I let it sit for 10 minutes after baking, then I cut into it and have fresh, hot buttered sourdough!
This is the most hypnotizing food-recipe-voice on youtube. I´ll have to learn that voice.
at what age I will eat this bread ?
cat Fabelav When you’re 100
😂
Dead af lol
buy your bread and watch videos
I've been told sourdough bread gets bitches. So in your prime?
The second you mentioned cutting the ear I knew you were going to make a Van Gogh pun.
Best sourdough starter and bread making video ever. Very specific.
I FINALLY DID IT!!!! My starter is ready! I’m so happy!
For all the people who were saying that is way too hard, you are really missing the point...
Of life
Same here. He just said that at the end.
Jeremiah Natte frustrating? Lol
Um... Is that supposed to be a diss? If so, then damn, he's savage af
Those people should stick to Wonder Bread.
ARWEN, you must still be young. And ablebodied. And not in pain. And have extra time. There are all sorts of reasons that preclude long projects like making sourdough or croissants, or frequent housekeeping in a spotless home, or being able to vegetate and cook in the sun, and the sun can cause skin cancer. You sound like a saccharine inspirational book, like Jonathan Livingston Seagull.
And some of us don't have time because, rather than just sitting around and "listening to birds," we actually "do the time" and get involved. I'm a wildlife rehabilitator, full time for 35 years. It's a choice. That comes first, sourdough doesn't unless I have extra time and energy. It's not all just about feeling "love and happiness." Someone has to do the gritty work and help make things better, alleviating suffering whenever we can. No time to contemplate my navel, like you have.
I did something wrong! Startchy ended up growing and growing. I can't go into my kitchen anymore 😭😓🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖🥖
You need to only keep 50 grams of starter, add 50 grams of flour and 50 grams of pure water. Do this every day for 5 or 6 days, or untill you can float a spoonful in warm water. When that happens make a little extra starter, after you measure out what you need feed it and put it in the refrigerator if you will be baking in a week, in the freezer if your baking next month.
CrystalCurlySue j
CrystalCurlySue, don’t worry keep trying! I had to do it 3 times to get better, practice makes perfect! Thanks for this marvellous recipe!
Evie Henry Really? I’ve never heard of that!
Hannah Plas , you should try it instead of just throwing it away. I mix some more flour and water to it. it's a quick snack. I like it with savory toppings. Pesto works the best for me.
Chef John....You are the best!!👍👍👍👍👍👍 I LOVE....really love your videos & recipes!!!! Thank you so much❤️😘
You have the best cooking Channel on CZcams!!!
About the first minute of part one of this “series”, I was feeling like, “This guy is annoying”. But when I actually realized it was his sense of humor, I REALLY started enjoying it! Now, having watched both, I am a subscriber and I LOVE it! Please, keep the videos (and the dry humor) coming! Great work!!
Now you see why he has so many subscribers. He's awesome.
You are the Right Said Fred of your Sourdough Bread.
That bread just looked too sexy..
Or in my case, the Grateful Dead of my sourdough bread.
You kept me smiling throughout this episode ♡ thank you 😊
I love it that you make this process sounds a lot simpler than a whole load of other videos I see on CZcams. You have this magical ability. Love all your videos chef!
Chef John could you make a knife video showing us which knifes you need in the kitchen and for what to use them?
M. D knives are very self explanatory. "Chef" or "santoko" knives will cover most things, they are both chef knives just different style. Santoko is a flat blade and "chef" is curved. American cooks tend to rock knives as they cut so thata why the naming is different. But those will be what you use 90% of the time. After that you need some speciality knives like paring, for very small things like cutting garlic or detailing the crust of a beef wellington for presentation. Or a bread knife, for cutting bread without crushing it, which will typically have teeth. A carving knife for carving turkey/ham. A slicing knife for cutting soft cheeses maybe. If you cut bones you will want a meat cleaver. And then steak knives for cutting steak but thats a utensil. Brand of knives more depends on your budget. Expensive knives will be better but will require more upfront money and generally more care. My suggestion would be to buy the nicest chef or santoko knife (personal preference will decide that) you can afford. And then just buy a set of speciality knives that are well within budget as they wont see much use. And buy a steel sharpener or a wetstone and sharpen your knives atleast once a week.
M. D have you heard of google? Look it up yourself dumbass
@treesarecool12345678 he's asking what chef john uses, not just what any other chef uses. get your head out of your ass
Personally I've always been curious about Chef John's preferences in knives as well, not to mention his personal techniques for maintaining them.
For the person above saying to google it... Everyone has different opinions on knives. The opinions of this channel are not without merit simply because other people have already stated theirs.
treesarecool12345678 wow rude
I guess you can say, no kneading was kneaded.
Chef John, the stretch and fold is for aligning and strengthening the gluten strands it helps to do them every half hour or so of your bulk ferment. Also scoring helps the steam release so that the bread doesnt burst at the weakest point (usually somewhere inconvenient). Also knocking out the air is avoidable when shaping and I think youd have a much easier time shaping your dough if there was no flour. The adherance of the dough to your surface helps build tension to keep your loaf tight, to help scoring and to help your oven spring. I always bake in a dutch oven too. Just wanted to share some helpful tips since this is intended to be for beginers. And a lot of little things can go wrong. This was a really cute video you have a great attitude about approaching food
"You are the Vincent van Gogh of your homemade sourdough" - excellent work, my friend
"All you pizza stone people, pay attention"
Me: 👂
"You do not need a pizza stone"
*dies*
So much work for a bread.
Thank you Chef John. You just make helped me understand what a stater is. Most definitely will start my starter right now, and hopefully will be enjoying my Sour Dough 🍞 in seven days.
I used this recipe to make my very first sourdough boule, and it was so easy to follow and delicious! Thank you for sharing.
his voice goes up and then down in pitch in a smooth arch for every. single. sentence.
I know, his voice makes it hard for me to watch...
Y'all must be new
Nichole Green 😂right
I'm not sticking around, i can't stand it.
Low low low high! high! low.
That is a shit ton of work. Amazing channel btw :)
It’s at worst thirty minutes of actual, hands on activity spread over ten to twelve days. The daily ask on a non bread making day is two minutes and requires a spoon.
One of my favorite narrators
Thank you. Awesome recipe! I make my own sourdough bread for a couple of years now, but this's different... I definitely will try this one! 👍🏻👍🏻👍🏻👍🏻
This is a 63% hydration dough which is very low. Anyone with a little bit of practice should be able to knead this dough. It’s not THAT sticky. Once you get to 70% or higher is when you need to use alternative forms of kneading, I.e Roubad method or slap and fold. Not enough folds either. The folds will give you a much better oven spring than you got here. Definitely use a Dutch oven preheated for an hour at 500 with convection. You’ll get a much better crust.
at what point do you use the starter? like right before feeding it or some hours after it's been fed?
fglend73 I respectfully disagree.
Mix the ingredients in a bowel and bench fold for once ever other hour.
Augusto prepare your starter the day before.
"actually, this is only 63.33% hydration, uh, repeating of course." That's what this comment sounds like.
"Carefully, but with no fear" 😂
This is one of the great ones... I will pass it on- Thank you!
the best explanation and instruction that I have seen about sourdough bread so far .... thanks a lot..
Was the NSFW version uploaded by mistake?
Robert Owens there was a nsfw version?
Well, one doesn't just throw Van Gogh references around willy-nilly.
the dough poke was a bit explicit, wasn't it?
+Twelve20two - That was a nod to the Pillsbury Doughboy (Product Placement advertisement - these vids don't pay for themselves)
Speaking only for myself, I believe poking dough, outside the bounds of marriage, is wrong.
stretching and folding the dough should make longer strands of gluten which makes the bread chewier
I love listening to your voice!
Making this when the weather cools down! Looks great, chef!
The best time is when the house is hot lol. I make it all year. I prefer summer. But I live in a cooler climate.
Why was this Re-Re-Uploaded?
REEEEEEEEEEEE
wryyy
i was wondering this all afternoon damnit!
.... Discard half then add the ingredients again..... discard half of the uploaded vids in the sourdough "series" then add it again....
This video has been removed by the user
I am going to ask a question that may seem silly but I don't know the answer. While making the starter if you live somewhere else will that affect the flavor or texture or time it takes?
Yes, it could. I think Chef John lives in the Bar Area and care to guess which wild yeast strain is common up there? You can try the wild yeast where you live, but it probably won't be the same as the famous San Francisco Sourdough yeast. You can also buy a package of starter. Amazon has some.
My sister was a bread- baking zealot and got starters from different parts of the world to play with. There are differences.
Joseph Halstead Yes, your bread will taste different depending on where you live. Even buying starter from San Francisco is only a temporary fix, as starters that you keep in your fridge quickly get taken over by the local wild yeast in your locale. If you make it like Chef John does here, your bread will taste good no matter where you live. Just different.
Joseph Halstead I was given starter when I lived in Mississippi. After I moved to Philadelphia after a while, the flavor slightly changed. Not dramatically but enough that I could tell.
TomKattt as if sanfran has any better yeast than any other place. Christ you lot are suckers for marketing.
It's actually true. Although I believe it's the strains of bacteria that make it unique.
I followed this recipe exactly and my sourdough bread was delicious. You need to plan ahead to be able to serve at a specific time but well worth the effort. Thank you Chef John.
My goodness what a pallava I will buy my sourdough bread. TQ chef John.
PB & J on sourdough... nope, but butter or cheese is a yes.
I recently tried smoked brisket and a horseradish sauce on Sourdough. Better than pb&j...
I made PB & J on some sourdough I made last week. It was great. PB that was ONLY peanuts, the Jelly wasn't anything special, but it was great.
Dejavu?
Healthy Recipe Channel
Mendela Effect.
I've just been on this place before
considering i saw your comment on the first time this was uploaded in which somebody said they liked your channel... yeah, maybe this is happening a second time
All over again.
damn you were first
Amazing bread, John! Thanks
I was born and raised in Alaska and this is pretty much the most popular bread there. Been away from home for a few years and I can’t find good sourdough. Guess I’ll have to make my own!! Thanks chef Jon! 😁
Did no one get the Van Gogh/ear reference?? LOL!! 🤣
With slicing the ear? This was better than his normal corny ones. :)
Nope got it hahah it cracked me up
that was absolute genius! I actually laughed out loud
I heard both and didn't even put them together! OMG LOL
You spotted the typo eh? :P
Thank you so much for this video I have been wanting to try this but haven't seen a good step by step like this one! Thank you can't wait to try it❤️🇨🇦🥖🙌🏼
Eh Vegan kitchen , Haaay, 😉
Clearly, this bread should be called "Death Bed Bread" since this is where you can FINALLY enjoy it!
sound? scrape, scrape???
MonkeyspankO I can imagine it. Ooooh the tingles
Can you use whole wheat flour?
Of course.
xe1a, yes but you must adjust the water since whole wheat requires more hydration. You can look on the King Arthur Flour website for recipes and methods. It's packed full of information.
I really like the van Gogh reference, right after you talk about cutting the ear. Touché sir
Awesome! Chef 👨🍳 beautiful loaf!!
The folding is CRUCIAL. It builds the network of gluten strands and allows air to get trapped inside from yeast. The more folds = the less dense and more airy the bread :)
J. Coop whoa there whoa there.
A bread guru once said, folding adds another 10 to 15% oven spring. Some may find it crucial, some finds it therapeutic and some are ok with dense bread. It'll still be just as delicious. The long fermentation will take your bread to another level.
That said, some find that the 3 hours-ish knead-proof-shape-proof-bake breads with commercial yeast are just as good and artisanal :p
Yeah, I was kinda surprised he only did it once. Most bakers will do it at least 3 times. It adds strength to the dough and you get a much more impressive end product. A preheated pan for water and steam does a lot for it too.
Why no kneading? All the recipes I've seen call for kneading the dough.
Essentially, he is substituting kneading for time. Super long process, but little to no kneading. Develops gluten strands either way, though I'm sure there is a difference in the crumb. Just depends on preference I would assume.
So, you made 140g of starter but only used 100g in the bread. What do you do with the remaining 40g? Just curious.
One would normally reserve some starter and refeed it so you can make more bread later.
Actually we had 280 grams. You just feed it and keep it in the fridge.
Food Wishes So, in the recipe for sourdough starter, as I recall, there was only half the starter used. Could we keep the other half and make twice as much bread?
Dwayne Wladyka, when making and maintaining a starter, you always have a portion remaining after you've measured out what's needed for bread, so that's what gets fed and stored in your refrigerator. It should be fed weekly.
shy Bunny add some blueberries and honey. It makes a super delicious breakfast 👍
wow... just wow... thats true love man.
I never cried so hard
Perfect recipe and technique. And easy. I used a pizza stone and didn't use a paper plate to transfer the flour, and it still turned out perfectly, esp. the spot on crumb. Thanks.
Use a dutch oven next time please. more steam, better crust.
ivrallia is right, actually. Bake much, Capo?
Good for you, Capo! We aren't talking about artisan professional bread makers, capo. We are talking about people making bread at home. You could tone down your condescending rhetoric and accept that the suggestion was a good one, or you can just keep being an asshole. Your call, Capo.
@Capo primo Really Capo? We're talking about baking here. Do you really need to be toxic? There's enough of that happening everywhere else on the internet.
@Capo primo How would my feelings be hurt when your comment wasn't directed at me? Judging by your grammar and your anger you are irrefutably a trump supporter. Good luck being ignorant and angry like your role model.
......just started a low-carb diet....can I substitute baking soda for the flour?
animalmother556x45 no!
animalmother556x45 Yes! But baking soda is still full of calories. Ever tried rat poison? And it'd be good if you video tape your foam mouthed twitching body too and upload it.
Can't tell if your serious, what about Canna flour?
Nati Whatever Awesome idea. I tried silica gel that I ground into a powder...made me SUPER thirsty and I couldn't poop for an extended period of time.
Mike Kazz Does the cannabis flour still give you THC? If so, that is a no-go due to being urine tested at work
I made this bread a few times now. Delicious and I get many compliments, started from part 1 of the video, named my "started" as well. Lol. Thank you
Holy cow! I had no idea sour dough bread was such a long process. Definitely have to plan ahead when making this.
1:25 I guess you could say... there's no need to knead? Get it?
I'll walk myself out...
Don't let the screen door hit ya where the good Lord split ya.
The Special Broccoli Not gonna lie, I thought the same thing >.>
What do you mean "get it?" You literally spelled out your punch line. There's nothing to 'get'
Something must be wrong in the Matrix, because this is the SECOND GLITCH I've seen in three days.
That finally product looks sooo good. Thanks for the video :)
Love it John ...you taught me how to make sourdough already in the follow the sourdough day 1-7 series...I had so much fun and.made all sorts of breads from the starter.. but moved house and had to throw it away...im starting over lol