Making Sourdough Focaccia Bread The Easy Way! 

Thank you! You too! :)

EmmTASTY thank you so much! 😊

Donna Mason Davis awe, thank you so much ☺️

Thanks Joey, you stay safe as well! :)

Hope you enjoy :)

Awe, thank you Roddy! I hope all is well with you and your wife!

This one is soooo easy!

Senor Dockman thank you!

Agreed! 🥰

Thank you 😋

Lucy Bloom I think I need to make a video specifically to explain this. It is confusing at first. Baking every few days requires you to have an active starter on hand. Here is my suggestion if you are going to bake every few days ... *You will store your starter on the counter at all times and feed and discard once a day. You will discard all but 25 grams and add 100 grams of water and 100 grams of flour. (The part you discard can be saved in a separate jar, in the fridge, for other recipes. Just keep adding to it every time you discard) *With this feeding schedule, your starter will be ready to bake everyday once the starter has risen and reached it's peak in the jar. *If you decide not to bake that day, simply allow the starter to fall back down and repeat the discard and feeding at the same time on the next day. * So with this method you will have an active starter that sits on your counter and another jar of discarded starter that you add to everyday when you feed the one on the counter. I hope this makes sense and please ask more questions if it doesn't!

@@littlespoonfarm thank you so much for your reply, Amy! I would like to bake every 10 days... so I keep my Mother on the counter (no fridge?) and fed her (100/100) every other day, is that correct? Thank you again, I really appreciate you help!

Hello Lucy Bloom, Amy has a video How to maintain a sourdough starter from one year ago.This may help you till she post another one,type her name and the title on youtube and it should bring it up,,,, hope this helps you

@@genelassard5301 thank you very much! I'm going to watch it!!!

Perla Argyle feed your starter and allow enough time for it to rise to its peak. My starter is ready in 10-12 hours at 68 degrees F.

Faryal S 218 C

I tried, it came out good

425F

Julio Uchimura 425F or 218C

Maybe sometime in the future! :)

@@littlespoonfarm are you going to publish a book soon?

:)