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A friend sent me the link to your video and graciously provided me with a bit of his starter. Now I’m hooked! Love making this bread and love eating it even more. Thank you Patrick for sharing your knowledge and a wee bit of your culture through your lovely accent. I’m 70 and live in Canada. You have a real fan base here!
Can I replace the white flour with white whole wheat flour? Also, did you put a cold Pyrex casserole dish and lid into a cold oven or a preheated oven?
Hello I’ve followed your recipe and method to the T put on the counter really sticky nothing like yours sticking to my fingers any advice😁 Patrick thanks great vid.
I’ve tried a lot of different recipes and methods and this has to be my favourite so far. There’s something beautiful about the process of kneading needing versus folding.
@@piedmontwildlifeandoutdoors 1 tortilla 4 eggs Salt & pepper Handful cherry tomatoes, cut in halves 2 scallions, sliced Instructions Pre-heat oven to 180°C / 160°C fan assisted. Press the tortilla into a shallow pie dish then crack in the 4 eggs. Season with salt and pepper then scramble them. Add the tomatoes and scallion, then sprinkle over the grated cheese. Bake until the centre is set but it still has a very slight wobble, about 20 minutes. Leave to cool in the dish for about 5-10 minutes before cutting.
you stated that day 1 50 g flour, 50 g water let sit for 12 hours, then day two repeat and same for day 3 but 12 hours isn't a day, so are you feeding it every 12 hours or just at the 12 hour mark and then wait 24 hours? help me understand.
I just started my sourdough journey, and I was getting rather discouraged at all the complications with autolyse and stretch and folds but my goodness I'm so glad I found this video, it's straight forward, no fuss, no hemming and hawing no overly complicated explanation but yet very clear and understandable. Thank you for restoring my faith in sourdough
I too was getting rather conflicting steps to making my first loaf, this video is amazing. I have just started using my starter and tonight hopefully making a good bread. Not one that looks good but is flat and no holes.
Patrick what kind of oven are you using? I'm finding my sourdough goes really dark after about 10 mins with lid off...it would be so burned if left for 25 mins again. I absolutely love your video and have been coming back to it for years. Thank you for providing such clarity!!!
Hi Patrick I need some help please. I've been making bread using thos recipe for a quite a while with great success. Now I'd like to use a slightly higher hydration. Can u please adjust your recipe for 2 loaves with a higher hydration. Thanks. Marcella
I am watching till end because you are fun to watch not because I love pasta. Anyways haha i might do it one of this days.. but the Farfalle will give me carpal Tumnel Syndrome or Arthritis i think 😂
I bought the set of 5 pasta maker for my kitchenaid mixer. It was knew to me pasta size is match with a dish and a sauce. Love your class. your happiness is contagious. Do you use 00 fresh flour or you used older flour? Thanks
I tried this and I wanna die. my whole kitchen smells like shit, and my taste buds died. it came out looking look wet bubbling mess. that shit was like acid could easily murder people, thanks for the murder weapon.
I make this bread all the time and it is my favorite. Thank you for showing me how to make sourdough in 2020, I now do it all the time and even sell some! You are the best!
