Sourdough Myths and Truths!!

Fantastic information! I'm a fellow sourdough baker and everything you said was spot on! There are people out there that think you can't wash your starter container with soap????? There's such an opportunity for education on sourdough due to so many people being diagnosed as gluten sensitive or intolerant. I've educated many on the subject and helped some people be able to eat bread again. Now their problem is how to not overeat it 🤔🤭

I’m one of those fortunate people whose bread game has completely changed because of you. Grateful you share your knowledge and talent. 🌿

Thanks so much! This is a helpful video.

Once again, fantastic topic! Best channel ever! Many thanks for your time

Great info. Thanks

Thank you! Great topics for a beginner like me.

This was very helpful! Thank you!

WOW YOU are a wealth of knowledge! TY so much! ❤

I can’t tell you how helpful this video was to me. It so helpful to understand HOW & more importantly WHY things may or may not work. This is my first time serious your videos. You’re a great teacher. I’ve subscribed and now may give Sourdough Starter a try again. I’ve given up because our family is two older adults and we don’t eat enough bread to bake every week like most younger families…. So I kind of gave up trying to use sourdough.

Very helpful 🎉thank you.

You are the best. Very informative and didactic

I am so glad I stumbled across your videos. I’ve watched some of them multiple times. I have learned so much from you. I’m new to sourdough. (January 24) I’m from a southern climate. USA , North Carolina.

Just found this today. As a beginner I found it to be very informative. Subscribed.

Thank you....where were you all this time❤🥰

Thank you so much! Very useful vide

Awesome video! Love that SIMPLY FIT granola also😉🤗

You have helped me with my final adaption to produce consistently nice sourdough. Thank you dear lady. Croydon England.

dark rye flour makes the best starter!!!

There's only two things that I disagree with. First, not using bleached flour. Some lower quality bleached flours do have residual bleach deposits which may affect the sourdough starter, these should be avoided generally. But in my experience, higher quality bleached flours can be used in a pinch to both feed starters and bake with. Having said that, it is a good idea to avoid using bleached flours to cultivate a new starter simply because the bleach has 'sterilized' the natural yeast and lacto bacteria in the flour. Second, using low gluten flours. Over the years, I've cultivated many different starts with many different whole grain flours, including rye and buckwheat, notoriously low in gluten. Low gluten starters simply have to be fed more often because they lack sufficient protein. These are just my experiences, I do like this video though!

I have to say your videos are probably some of the most straight forward and informative on Youtube! thanks for the content. Here is a question for you, when is the best time to add an inclusion into your sourdough? mid way through the bulk ferment? or just before you shape and go to cold fermentation?