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My favorites : 1. Carrot Cake 2. Spotted Dick Pudding

I too trained at a michelin starred restaurant in the UK in the early 90's. Chef made us make lots of bread and as per the steps below after cooling we arapped them tightly in plastic wrap, then froze them. When time to defrost, straight from frozen into the microwave for 2-3 minutes at full power then let them sit still wrapped for 20 minutes and hey presto then you can recrisp it in the oven. Or just toast the slices. Works a treat.

Baking powder in casings.

Rusk not breadcumbs

How long can you leave this in the fridge for?

omg do you live in greece? i was shocked when i saw the greek flours

SPAM FLOUR SUNFLOWER OIL HOT WATER SIMPLES

Good explanation as to why I'm standing next to a sticky mess for the 6th time.

The first bread you make though will not have a piece of old dough. Is there something you do or did to make the first dough?

I seems like I never even get 20% rise after 4 hours at the same temperature (25C) or higher. Sometimes I get a nice dough, sometimes it’s too sticky. But I still have no clue how to see all the signs - even though I’ve seen hundreds of videos on bulk fermentation! 😢 Can you make a video on how the dough looks if your bulk fermentation is too short? So that one can compare the difference in consistency of the dough.

What makes the Brtish the best sailors in the world? The taste of their food and the beauty of their women make them the best sailors .. 😬😄

Hi first time viewing your videos. I do have a question. How long can the price of dough you saved in the jar last for in the fridge ?

I'm a little bit confused between starter and levain. Did you just use starter? If kevain, what's the ratio? Thanks.

Another great video. Your videos are the best to watch. Easy to follow and you show that sourdough doesn't have to be too complex.

Thanks for all your help during this. I started this out because I enjoyed bread and was trying to "master" it, but so much was about sourdough, however I was sure I didn't like sourdough as I tried it once years ago. But with so many recipes, so many people liking it, maybe there was something off with what I tried. Nope. It's vile. I can't believe anyone would want bread with that taste in it. It's the antithesis of bread, the freshness, the warmth, the complimentary softness that is a vehicle for so many flavours. Sourdough just..ergh. It made me think of all that weird fermented fish stuff and just weirdly gross flavours of things. At least now I know though, and can take the things I learned and just transplant em into my yeasted bread. Getting a banneton seems to be the last step of my journey as the loaf I made came out great, I was using a silicone one previously and it was utter shite Anywho enough waffling. Thanks for your help, a lot of your info is helpful because I like slowly risen yeasted bread, so I'll just swap out levain for poolish and a small bit of yeast!

Thank you so much for sharing this! I've had 2 successful bakes following your recipe and method. The only different thing I did was I did 4 stretch and fold during bulk fermentation since I had the time. Question: Do you usually have to proof the dough for 1.5 hours at room temp before it goes on the fridge? Will that make a difference? Thanks!

Just made this, had to add a little more flour, didn't make a poolish but used more discard. Delicious, thank you😊

made it came out just perfect. Thank you so much for making this video.

It is great to see it, but when sb starts filming those kind of things, we should assume, are too expensive. Especially for something you just start doing and possible failure is an option. If sb knows what he is doing on the other hand, this film is not for them. Can you make a video for low cost startup food channel?

Thank you for all your hard work and amazing video.

I've seen mary bakers, who prefer to add the salt later on, maybe 30mins after adding the levain...what are your thoughts about that? And by the way, do you live in Greece? I saw some Greek flours in another video of yours 😊

Feeding/discarding starters is a mean plan dreamed up by the flour millers.

I made a sourdough loaf today and first time ever I got tunnels. It bulk fermented a few hours on the counter, then into the fridge for a few hours. Did everything the same, but maybe the dough was not warm enough all the way through. It did final proof 75 minutes and was puffy. Been making SD for 10 years, never a loaf with tunnels. I don’t get it.

I get problem, after 35-40​ minutes baked, I can't open lid, how to fix this problem? Thank you

This is a very well made video, but you are really over complicating the process.

Wow! What a great recipe, I'm a Brazilian cook looking for innovation and learning about new cultures, I'm delighted by this technique ❤

I live in Thailand and I've made some very good sourdough bread and some embarrassing. The temperature is the problem. I've got 5 starters on the go, distributed in cupboards, the fridge and my bedroom (which has AC). Love your approach and explanations Phil.

Can you review Red Star Platinum Instant Sourdough Yeast. Please

Simplify!!!! Make starter same hydration. WOW genius

Great stuff! I picked up some new info. Do you use Hotplate for preorders?

TROTTERS OT ''HAM HOCKS''

I'm a newby and teaching myself to make everything 100% by hand so if no electricity is available I can still make a beautiful loaf of bread! I'm a prepper, so the more I can learn to do by hand from scratch, the better! So, thank you so much for doing this video! I do already make regular white bread by hand, and it's always delicious! I can't wait to do this.

I have to thank you so much for your very precise measurements for this recipe….. my first time making Pullman bread…. Came out great….

Giving this one to go this weekend. Kids asked for a softer sandwich, bread, so I was thinking of using milk. Believe this one might be perfect. Thanks as always!

I made a loaf of the bread and its excellent! Thanks so much!

Starting at 1:50

so this does need a starter?

Interesting, thanks. I live in Thailand and the heat as well as the humidity is a pain.

Ok. So, after I create the bread dough, rest 30 min, kneed lightly and let rest 1 hr, I stretch out, do the folds, shape into bowl and LET REST SIX HRS at room temp before shaping into a banneton and proofing overnight. Do I have that right????

I'm lost. I have my starter. I want to make a loaf of bread. Instructions please

Help! So I've built my sourdough starter. What next? How do I make a Leven and make a loaf?

Best baguette video😊

Thank you for simplyfying the procedure, best video ive seen😊😊😊

Pizza recipe pls

Excellent and informative. Big question, for all the technical, vis a vis weight info., how did people manage for hundreds of years without a kitchen scale?

Married to a Londoner, live in Florida....made these for him. He hates pepper so I cut that down and added .2% of sage with the rest of the spices. He LOVES them AND loves me again! Thanks for such an easy recipe!

Much science in this episode.

Looks delicious. Cant wait to try it.

where can I get the hydration calculator

How to bread