How To Make Sourdough Bread Masterclass



We’ve collected some of the most-asked questions from your comments on Patrick’s bread videos and put them to him in this Q&A. We hope it helps your …

23 Comments

  1. Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! ๐Ÿ™‚

  2. Iโ€™ve tried making sourdough starter a few times and after a week or so of me dumping and then feeding it the consistency starts to get runny and separate and it starts to smell I canโ€™t seem to figure out why this is happening anyone have any tips?

  3. Watched a million sourdough vids, and this is by far the most straightforward no bullcrap one that "just works. Follow him to the letter in the proportions, and dough consistency will come out perfect.

    Some people overcomplicate the thing and it'd be easier to summon a demon than to follow their ritual to make a loaf.

  4. A more traditional method is to just take a lump off the dough every day and save it for the next day. Of course it only really works if you are baking every day, but it's how people kept their starter going before we have hipster shops selling jars, and enough surplus food to 'feed' a lump of yeast in a jar.

  5. Love it , thank you. For your final starter, do you add the same amount of water/flour for how much take out ? And also can you make a loaf with just the starter ( only adding salt )

  6. By far the best recipe i have watched on youtube. Well done Ireland ๐Ÿ‡ฎ๐Ÿ‡ช ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘Œ๐Ÿผโ™ฅ๏ธ

  7. Awesome!! How come a lot of instructions say to stretch and fold the dough every 30/45 mins and repeat 8 /12 times and you only knead once and let it proof after?

  8. I've been working with sour dough for a couple of years now. The first loaves were used a door stops, they were so dense. Over time I got better, loaves were still weighty and dense but not like the first few. Couldn't think of why. Watched this video and found I was still using too much flour. So, less flour–had a dickens of a time keeping it off my hands it was that sticky. Did the windowpane thing too. Baked the loaf in an old cassarole dish. Turned out much lighter, not up there with a baguette but better than I've managed before this.

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