Welcome to "Simple Sourdough," your source of inspiration for real artisan bread and craftsmanship. Join us on our sourdough journey and discover the art of baking.
you should know that your tattoos are very distracting and you should wear long sleeves when presenting a message so that people can actually focus on the message you are trying to teach.
Your work piece of art Bread so unique thank you I be fallow your work and I need to learn making starter and all starting from 0 Thank you I would like to no your bakery where is your place ? Where are you coming from ? Thank you so so much !! 🌟💥✨⭐️
Just finished making the pizza today. OMG!!! It was amazing!!! Got the leopard spots too (home oven) better than a pizza restaurant, thank you for the wonderful receipe
200 degrees Fahrenheit? Maybe it’s where I live (Texas) but there’s no way my bread will bake in 20 minutes at 200*… Do you think for me 375-400* is better? How would I figure that out?
My oven I preheat it to 450 F, then turn down to 425 F after you put it in. Bake for 25 mins, middle rack. Take out of pan after cooling for 5 mins, put on metal rack to cool so it will stay crispy. Turns out perfect!
I'm sorry, what? "Pizza Blogger" is a thing? I can eat pizza 7 days a week and get paid? Also I hope your friend does not have, like, scurvy or malnutrition. Any tips on what supplements I; um, "someone" might need to take to live on a diet of nothing but pizza? Theoretically, if someone was going to be a full time pizza blogger....
Lige meget hvor nøje jeg følger surdejsopskrifter, ender min dej altid alt for flydende og klistret, ikke fast, og mine brød og boller bliver ofte flade. Hvad gør jeg forkert?
In the show notes under the recipe section where you call for 80 grams of sourdough with 20% in parentheses what does the (20%) mean? I guess what I’m asking is what does 80 grams of sourdough at 20% mean?
I scaled the recipe to make three pies. Made the dough on a Friday and let it cold ferment in the fridge for about 7 days. The dough was like a cloud or a pillow ( Fabulous ) Thank you for sharing this it will be my goto for some time . Best regards from Alaska
The "stitching" during Final Shaping always kills me. He does it so easy. And IT STAYS THERE. I've never had a "stitch" hold for more than 2 seconds before just opening back up. Plus, people always talk about High Hydration . . . he scored through those like they'd just rolled in from the Dust Bowl. Ah well. Thanks for the video.
Dont flour your work surface. Use water and spread with your hand. Move to a dryer surface when your sshaping your dough. Once youre done with the shaping. Flour the top only. Then put top first in the banetton. Stitch the dough theeeen flour.
Amazing to see such a wonderful result with no stretch or folds like the traditional method. My starter usually takes around 9 hours to reach its peak so I’m going to make this later and hopefully bake this evening. Such a fantastic easy simple method for sourdough Foccacia 😊
Brilliant video, clear, concise and you show all these little important details without which I’ve robbed my dough time and time again. Loved the little dance between the coil folds.
