Is it important to activate the sourdough starter before using it in the dough? Let's see... 

À matter of love then ?!

@@princesse523да, любовь к хлебу, к его выпечке, конечно же практика и в конечном счете, мастерство- дают такой потрясающий результат 🤗😋🍞

​@@princesse523Согласна❤

I agree with you ❤🌿

En invierno , se usa guardar la masa en el refrigerador ?

Me too.🌿❤️🌿❤️🌿❤️

You could always add a small amount of dry yeast each time to ensure a consistent result?

I was also just about ti give up and then i started making a lower hydration bread. It comes out just as beautiful without the stickyness.

@@marietketriet6111 I think never give up on sourdough ;)

I havent since i found that it doesnt have to be high hydration and still be beaitiful.

@@marietketriet6111 Well done! And don’t forget if it is sticky you can wet your fingers & stretch & fold it (so satisfying!) regardless, rather than adding more & more flour & making the baked loaf less moist ❤️

С большим удовольствием! Я люблю упрощать всё! Время очень ценное 🤗😉🙌🏼

@@Ricettecaterina 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹

Нет не кислый вообще! Даже на удивление вкуснее стандартного👌😉🤗

Oh, you are not alone in these misfortunes! I also often have similar problems, I can say one thing: the problem is always in the flour!!! There is durum wheat flour, bleached flour, genetically modified flour... I don't know what happens chemically with commercial flour, but it's a nasty thing! I have my own flour, which I use for the bread I bake for the family, while to film the videos, I buy store flour (because it would not be good to make bread with good flour and show perfection to everyone!) I'm not the kind of lying woman ! So my advice is to look for a good, organic and non-genetically modified flour. It's spelt wheat flour, it's white and wholemeal - try to find it, it's good according to my experience! Likewise with hydration (the amount of water), my recipe is perfect for the flour I have, but flours are different and my recipe may not work for someone, I don't know, I think we have to observe the method of formation, of kneading and baking, but let's improvise the quantities according to the flour we have! It's hard to become a professional just from recipes, I always say that you need time to learn this field from your own mistakes.❤️😔

@@Ricettecaterina Thanks you for such a beautiful and honest answer. I am in the process of getting organic flour, not for the sake of a recipe, but for health sake. Anyway, even with store bought flour my intestinal simptoms have improved only by switching from chemical yeast to sourdough. Thank you!

​@@LaTaifasronatural❤

Use always organic flower, and your starter feed them before,and when it is on top ,than u use them,not waiting when hes falling down,and i put mij starter never before the day i wil use in the fridge ,always than outside ,so you can see when hes peaks, it can be between 4-8 hours you have to watch and when hes up to double himself than its ready to use, and when you feed, use warm water not to warm ,no cold tap water .. i hope you know what i mean to say.. enjoy greetings from the Netherlands Rotterdam ☺️🍞🥖

@@belizekaviar1263 👏

Bună, da painea coapta în oală își păstrează forma și se primește mai înnaltă, mai pufoasă și coaja este mai subțire. Eu o prefer atît în oală cît și în tava de copt. Dacă se coace pe o tavă mare, atunci ese mai plată. Deaceea prefer să folosesc tava pentru paine, ceea ce sfatuesc pe toți care nu au cuptoare speciale pentru paine, deoarece ea necesită temperatura foarte ridicată!

Eu am experimentat mai multe tipuri de oale/ ceaune din fontă, și pot spune că toate sunt bune, nu contează cantitatea (mărimea oalei), important este să o preîncălziți foarte bine înainte de a coace painea în ea. Daca preferați painea să fie mare, atunci luați o oală mai mare.

It is not important, but I measured it wen i put it in the jar 🫙🤗 I always measure the amount, for the video ❤️😉

T110 !

T110 !