NEW!: The Sourdough Brothers: Sourdough for Busy People

Def educationally entertaining 🥰

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Thank you for that wonderful video.
2 questions
- how much do u feed ur starter and for how many hours before using it (assuming temperature 70 in the house)
- how do u take care of ur starter. How often do u feed it and how much?

Thank u in advance

You two are very funny and informative!! thank you for all you have researched and guidance you have provided!

On another note, I thought I should let you know that I love your opening music. It's peppy and somehow inspiring for my sourdough saturdays :)

Ideas for a diy proof box ?

Very entertaining! Great video!

Your best video yet!

Thanks so much for this fun and informative video. I enjoyed every minute of it and learned so much!

I love the overnight method! Just reduce the levain amount so you can mix it after dinner/kitchen cleanup, and do only 1-2 stretch and folds. You can make 2-3 loaves on Friday or Saturday evening and freeze the one or 2 after the 20 initial bake rather than continue baking it after the lid removal. Cool before freezing. To use it, thaw overnight and finish baking in the morning for fresh baked anytime!!

May I just say, this was the most educational, yet entertaining sourdough video I think I have ever seen. Thank you both!!! And thank you for all the knowledge shared

this is a great video. thanks

This slap and fold method is the worst thing for me. All the other stuff is helpful but I’m sticking to the stretch and folds. This method sucks

How many cans of tomatoes you put in? 2 cans? You don't need 1 whole onion. Stick to sourdough. Thanks for the video though, I rarely comment or much less subscribe, but I had to here. So much great work went into this!

Thank you again Sir!

Hilarious video! Thank you for all your content :)

Hey there great video, why does my bread always spread out more the yours when i tip it out of the basket. I follow everything to the letter. Maybe its just more humid here in Munich

I was waiting for some signature slamming of the dough by uncle Bob. Alas, he has learned his lesson! 😂

Yup - everytime my husband asks me what I'm doing? I'm no longer saying "making sourdough", but "I AM GOING TO EAT LIGHTNING AND CRAP BATARDS!"

Cool video. Still yet to make my first loaf but I'm getting closer thanks to this video. Nice to see my local Harbour Bridge in the fireworks display 😂

Amazing content Tom! Question, my dough is nowhere near as smooth as yours after the last slap and fold series (I'm using 1000g flour weight, not 500 as shown). What should I do?

I just love this video of you two.

COMEDY GOLD, TRULY.

Brilliant! Thank you!

Thanks for the video. What size oval bannetons do you recommend for a 950 g loaf (with 500 g of flour)?

Can't wait to see more !!! After all that work i have one question : should this be eaten, really ?????? It's a trophy now

Informative and throughly entertaining!!

jaja epic the final

Thank you for the great video! Fun to watch and lots of great info to take in. You guys make a great team!

How can I snag some of that heirloom holyland starter? :D

I've been watching your videos for awhile now. Great information. You and your brother are so entertaining. I was unsuccessful with this recipe. My dough wont hold any shape. I wonder if i used too much water on my hands when slapping. Is there anything i can do to fix my pile of dough. It in in the refrigerator for 24 hours now. Thank you for all your information.

I loved this!!! Hilarious! And educational.

Fantastic video! Have you ever tried Bulk Fermentation in the refrigerator? i do that with yeast dough with good results. I allow the dough to rise, after S&F's, @ 30%. then into the fridge over night. I have shaped the dough and back in the fridge for a day. Bake and it comes out fine.
Your videos are always great!

Thank you so much for answering my question re if Chad R did experiments or just fell into what works and stayed with it. I'm just an inquisitive one. Another question I have is about All Purpose Flour. Wondering if you've tested whether APF doesn't have the same oven spring as baking sourdough bread with bread flour? If you've addressed it in one of your videos, you can refer me to which one so not to have to repeat yourself. Thanks!

I thoroughly enjoyed this video!! You made my week! I am going to put a reminder on my phone to watch this during the 4th of July holiday. It will be a new family tradition!

I don’t understand, I’ve followed your method, used the measurements for ingredients in your printout, use 20% starter for 70 degree BF in 11.5 hours but when it comes time for slap and folds, my dough is not like in this video. It’s like way more hydrated and does not stiffen up, it’s a sticky mess. Sticking to my counter so badly and my hands. I’m using King Arthur bread flour and Wheat Montana whole wheat flour. I following everything to a tee and after the three slap and folds sessions, it doesn’t build structure and turn into a nice ball. What is wrong with my dough?

Hey Tom! I created & used starter by following your video (2.5 wks old). Starter was being fed 1:2:2 and peaked in 10 hours. I followed as you and Bob did in the video and my starter did not dissolve, however when I did all the slap and folds, it appeared to have the consistency/feel/look as you mention in the video. Any clue why my starter didn't dissolve? Is it normal?

Hi. My kitchen is about 30C temp right now. How do i calculate for that?

I ve been studying these videos for a few days now. I think im getting ready to do it 😁

Amazing video. So glad I found this channel. Side note: I very much appreciated the Goodfellas reference😂

We have a family watch party and you both are the stars. Thank you guys for always helping. Can you help with the formula with starter and temperature, I don’t have an incubator and I feel this part of bulk fermentation is the one that i am not getting correct. Thank you 🙏🏾

I don't think I have ever laughed while learning as much as I did watching this! Thanks guys!

I am laughing out loud. And I think I’ll meander west to Cleveland from Erie in July!

I am trying to make my bread following these instructions. I’ve had 3 failures so far. Everything goes well till I take the dough out to shape it. It looks like a pancake. I kept track of the temperature. I was following a 12 hour 72 degree procedure and checked my temp periodically. It did get up to 73.8 at one point. Am overproofing it?? Sigh I’m getting frustrated. My started is being fed 1:3:3 and rises between 4.5 to 5 hours to a more than double rise. Any help would be appreciated!

Love it! 😎👏🏼😂

I was reading an article on your website regarding sourdough starter basics. In it you said Not to cover the starter jar with a coffee filter or cheesecloth. Will you explain the reason why...I really want to do things the right way. Thank you so much.

Will this method work for gluten-free sourdough thanks

you guys are nuts!!!!

I came for the schedule but stayed for the content! Fabulous ❤️

Wow! This is the funniest Bread-making video I ever come across! Very educational at the same time very entertaining. I can watch this over n over again! I hope to bake this recipe one day!