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How long can you store your sourdough starter in the fridge?

Can you use all purpose flour?

Needs. Some balsamic glaze 🥵😋

The reason I won't try this is bc you say 50 grams starter in the video but 25 grams starter in your written recipe so I'm confused. Can you please clarify?

Your video recipe is different from your written recipe. You said 400g bread flour on the video but your written is 450g.

If after the 4-5 hour ferment I change my mind and want to now bake sandwich bread how do I proceed with the dough that has been fermenting on the countertop?

Best video ever!

Note.... Don't use tap water if it has chlorine

Hmm my dough is still wet and sticky during the pre shape. It doesn’t feel quite like yours

Hello Grant. I have a question. What if I only have a small electric oven that could only hold 200 deg. celsius? No special equipments too. Is it still possible to make a good Ciabatta? Thanks!

I wish I had seen this video years ago... You make it look so simple and less complicated.. Why hasn't anyone else explained it as simple as you? THANK YOU, Grant :)

You've inspired me to bust out my starter, named Charlie, and actually use him for sourdough artisan bread! You made this VERY easy to follow along. I'm going to keep your vid in my favorites and use it every time I make this. Until it's habit. Thank you😊

I'm re inspired to get back to bread making after watching this. Thanks

Thanks for recipe! My bread turned so good! I think its my favorite!

Please avoid Background music. It's really interrupting.

Watching from Bhutan 🇧🇹 Watched many vidoes and yours is the most coherent and simple amongst all. You actually inspired me to do this tonight. I have been feeding my sourdough starter for days but am scared to bake the bread. 🙈 I am a little more confident now. Let's see how it goes! 🤞🏽

Can you use this recipe for a french loaf. Or artisian loaf

Citric acid is basically vitamin C, so it’s not the worst thing ever.

I’ve been trying to eat more healthy and have given up on bread. All my attempts at making whole wheat bread have left me with a flat, dense structure. I came across this recipe and decided to follow it step by step, starting with the starter. I used bread flour and rye flour to feed the starter. I furthermore decided not to cut corners and make the bread step by step, using 100% wholewheat flour (just so happened to have Bob’s Red Mill whole ground). The result was phenomenal. Outstanding flavor and crust. Thank you, Grant for the great recipe.

Hello and thank you for the recipe! My kitchen is usually colder at 18 degrees or so, how long should bulk fermentation ( after stretches and folds) be? and should I adjust amount of starter? Many Thanks😊

Use ordered your ebook. I like your video and instructions

Can I use rye flour for this recipe?

I'm giving this a go

Hi I prefer my sourdough to be slightly sour. Should I feed my starter with 100% rye flour or a mixture?

Thanks for the video. My first loaf of sourdough bread was a disaster (another recipe with a little bit of rye and whole wheat), but this one turned out to be pretty amazing (very close to yours). Unfortunately my oven heats up only to 230c, so i had to add a couple of minutes to baking time with a lid on.

Wow thank you for this easy to follow video, it's been overwhelming looking at other ones. I have one question- do you put the dutch oven in the cold oven then turn it on and preheat together? Or do you heat the oven to temp - then put in the dutch oven for 30 mins? Going to make this as soon as your recommended tools get here 💫💫💫

So easy to follow! Where have you been???

Hello, do you ferment the starter at room temperature or in the refrigerator?

You are really the holy grail of sourdough… i always failed in making the starter in the first place.. but by watching you every sourdough i baked is came perfect❤️❤️ Thank you so much

Love your videos I’ve shared them several times, and made this loaf of bread, the French bread and the sourdough bread. ❤❤❤

This is the best sourdough video out there. I’ve watched so many videos, but my first 2 attempts at sourdough were not successful. Finally 3rd attempt I followed your video and it came out perfect! Can’t thank you enough :)

You are the best at step by step instructions! Question, can I use all purpose flour if I don’t have bread flour?

Best of all videos!!! Big thanks for sharing

Nope, that’s not 70%, would be way sloppier

Making this today, so excited! I don’t have a banneton basket, any recommendations?

Maybe do the same again but with 2 identical loaves so there is a direct comparison? ❤

These stuck very badly to my baking sheet. They tasted pretty good but they didn’t float when I boiled so probably didn’t proof enough I suppose. Kind of want to try again. I know how to avoid them sticking to the sheet pan this time.

Thank you this helped reset my starter! It was so hard to just lift the top off to smell

This video by far the best sourdough recipe i ever did this is my go to every time i make it. I recommend this 100% i satarted sourdough this year and my sourdough comes out exactly like the video.❤

Hi Grant, lm having trouble with my sourdough. I use your method on the mixer. I don't know if my starter is the problem, or it's something else. The bread comes out flat and a little dence. Some times it's a little better. Your help would be appreciated.

New to this Grant ,I was given a starter and a recipe, tried 3 or 4 times , no success, to much resting & stretching , your method is great, success at first attempt , not perfect , but really close, I think a little attention to my starter is needed , not quite as active as yours, really enjoy your site thank you . Raycee NZ. So simple

I just made some nature down great

my bagels are in the oven with 2 minutes left, i will update how they taste shortly

Was looking for a good siracha sauce recipe, and found rgis site, which also seems to have a lot of ither great recipes. Go Grant!

Thanks for all the great information. I really like your less complicated approach to making sourdough bread. If it isn't too much trouble, I'd appreciate it if you could post a video on making pita bread. Also, do you have any suggestions on how to control the level of sourness when baking sourdough bread.

My wife asked me to feed her starter while she’s out of town. Somehow I’m here baking now. Thanks for keeping it simple.

Is the cold proof necessary? Can you just bake off after bulk proof and shaping?

I'm trying your method but I don't have the cover for my skillet, and I don't have a Dutch Oven, can I throw in 5 or 6 ice cubes for steaming for the artisan Sourdough Bread?

Thank you, Grant! Your videos are extremely helpful, full of useful info and never boring to watch! 🌺