TWO reasons your sourdough doesn't SPRING like this 👆

Alright guys. I literally just followed all the steps to the t, and I made INCREDIBLE LOAVES. OMG. So good. I’ve been struggling for over a month trying to find the perfect recipe (as I’m using brown whole wheat) and finally! We have gorgeous bread!! 🙏🏼✨🍞

Dunno if you'll read this Mike, but for anyone else - I noticed the extra dark bottom to your loaves which is something I struggled with at home with dutch-oven baking and solved about 2 years ago simply by placing a pizza-pan baking sheet on the next rack down beneath the rack your bread it on to deflect the direct bottom heat of the oven elements. Made HUGE difference in even cooking. Happy bakes!

I've been baking for over 20 years (far fewer for sourdough) and I found all of this info SUPER helpful! Thank you!

I really appreciate you showing what your loaf looked like at the first 20’ mark in the oven and also that you left in the error of leaving the combo lid ajar. It helps to give a better representation of what might go awry and that it happens to everyone. 😸 also love the Pyrex bowl.

I’ve followed these steps exactly, and the quality and flavor of the breads I’ve make are absolutely out of this world! Thank you for such a great explanation of the science and steps to perfection!

This is one of my favorite teaching sourdough videos. You covered so many things. I've been baking sourdough bread for 6 months now and I'm obsessed with it. I recently purchased a grain mill and now use fresh grains, wow its a whole new level and so delicious, plus so much more nutritious. Thank you for this teaching ❤

This is the only video I’m going to refer to from now on!!!!! I have tried so many other recipes, following exact schedules provided. Nothing had came out with a fluffy bread I have been looking for. This video changed my bread making game. I was so close to give up after 4 loaves of failed flat dense bread and ready to accept that sourdough bread is just not for me. But this changed my life!! Omg I can’t thank you enough for all the tips and clues to look for when baking sourdough bread!! Instead of following a strict schedule, look for these signs of my dough, when is it ready to be shaped or put in the fridge or to the oven!!!! I used to follow strictly on 6 foldings because everybody said so! And turned out I had an over proofing dough every single time! They slack when I scored them. And when I first looked at this two times folding recipes I had my doubt. But then I started following all these tips you gave. Today I made my perfect bread! All thanks to this!!! I This is the one people!! Thanks mike!!

Of all the rabbit holes I've gone down between literature and videos on sourdough bread making, this video helped the most with my understanding of the "Why?", behind so many parts of the process. This video breaks the process down to beginner level beautifully. Thank you!

Learned a lot from your videos - I started my bread baking journey about 2 years ago and I’m about to embark on my sourdough journey. I actually appreciate that you had an error on this video with the second loaf. Shows that this is a learning process so thank you for showing the vulnerability, makes your videos that much more relatable.

You got to appreciate the amazing artwork you create when you explain the chemistry behind things.

Hi Mike. I love this video because it has given me some great tweaks to my method of baking sour dough. Especially using the plastic container to measure and monitor the proofing. To avoid a burned bottom crust, I sprinkle the bottom of the dutch oven with a layer of corn meal. I then place the loaf and parchment paper on top of the corn meal. I also spritz the loaf with water a few times before putting the cover on. To slice my cooled down loafs, I use an electric meat slicer. Even slices whatever width you select. Game changer!

My very first starter is almost 48 hours old, so I'm super new and taking in information from as many sources as possible. This is by far one of my favorite sourdough videos, and it addressed questions as they popped into my head. Thank you for explaining the moist crumb. I haven't seen this addressed anywhere else yet, and until now left me a bit confused because sourdough is different from standard baking.

Just fantastic!!! And of course also the second one was perfect 👌

Very well explained. By the way: if you line the basket with real linen cloth, the dough will not stick like it does with cotton. I am German and this is traditionally done here. The reason are the microscopic fibers that are "furry" on cotton but the fiber of linen is smooth.

Wow, this is a great vid! I've been looking for a pro who shows the details, like the growth of the starter, and the tension developed with each stretch & fold session. I hadn't known how my dough should feel.... well, here it is! Thank you, and now to go feed my starter to give this a try :)

this is the best sourdough video by far, I've been struggling with my loaves for almost 6 years, and never really understood the process, cheers for the best teacher, so glad I found you, thank you

I just made this recipe...and it turned out to be my best two loafs! They turned out to be exactly what I was trying to recreate...something you would find from an artistry New York or San Fran. bakery. Thank you for your great instructions and great personality.

This was so well put for newbie bread makers like me!! Thanks a ton! Can’t wait to elevate my sourdough breadmaking

Thank you for breaking this down so well. I've never been good with so many variables, and your explanation and step by step process has helped immensely!

I'm so so grateful for this. You're the first person I've seen say to use the starter at its PEAK. I'm in the middle of trying this as I type and it's working!!!