7 ANTI-FLAT SOURDOUGH BREAD TIPS

With those 7 easy to follow sourdough tips you will achieve incredible oven spring and can finally say good bye to flat bread.

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Chapters:
0:00 Intro
1:15 Controlling Sourdough starter acidity
3:05 Choosing the perfect amount of water
6:12 Building great dough strength
16:38 Excellent Bulk fermentation
20:14 The perfect sourdough shaping technique
30:20 Proofing the dough on time
32:44 Steaming Your Sourdough Bread

#sourdough #sourdoughtips

[InjusticeHater]

When your frisbee looks almost like my best breads *cries in sourdough minor, silently*

[kdigs]

The one comforting thing I have learned from this video is that once you master sourdough baking, it's impossible to get it very wrong. Nice breads.

[karentodd]

I gave up on sour dough after baking what I called bricks. This video showed me where I may have gone wrong since they were very sour bricks. I’m now inspired to try again.

[MeganVideoBlog]

So after almost three years, I really thought I was doing pretty well with my sourdough loaves. Then I watched this and tried a few minor changes. My loaves look gourmet now!!! Thank you so much!

[elfinshell]

For me, the fridge proofing is a life (bread) saver! I have some physical health issues and often times can’t get out of bed at least until I’ve taken my meds and they’ve started working. A lot of doughs have been overproofed this way 😅 also investing in a Dutch oven was one of the best choices I’ve made.

[SimbaOS]

If that was frisbee, then I baked a CD today 😂

[amyhayden]

Thank you for so generously and honestly sharing your experiences baking sourdough bread. I really enjoy your videos! I have been trying to learn the art of making 100% whole wheat sourdough for over 7 months with many frisbees to show for it. Today I baked my first beautiful whole wheat loaf with very good oven spring without a pan. Not as beautiful as your loaves, but a huge step in the right direction. Your teaching on gluten development and starter acidity was a game changer.

[gcm]

after 2 failed attempts I just baked my first real bread, thanks to finding your tips! it even got an ear and blisters! I still made some mistakes along the way and had to improvise, but that was easier since I knew what I was looking for thanks to your videos 😅

[tracydr]

I had been doing this opposite, thinking more water would give me more open crumb and getting worse all the time. So glad I found your channel!

[julieyeow]

Dear Hendrik, thank you for the detailed explanations in your videos! My sourdough has gone from you-wouldn't-call-that bread to beautiful loaves. You are a blessing!

[ashutoshsharma]

When you are so good at bread making that making mistakes becomes challenging.

Love your videos...kudos.

[armandofregoni]

Your “bad dough” looks so much better than my good ones 😭 😅 you’re so good! You bread looks great, keep doing the videos, they are very helpful!

[Skans-Gustav]

Very helpful tips. Especially the one pH and the 1:5:5 trick. I’ve been using too much sour starter lately, this must be my current problem. Thanks.

[ThatGuy-djqr]

I've been making sourdough bread for about four months now, and am never ecstatic about my results, yet I always end up (like most people)with bread that tastes from good to great. This is largely because I bake breads that range from 70% - 100% whole grain. I've always had a challenge handling dough (compared to watching your videos) and I never get the spring that you get. Finally I broke down last week and made a bread that is 70% bread flour and 30% Einkorn flour. The dough handling was so much easier, and the spring and crumb were fantastic. Now, it's not nearly as healthy as whole grain bread, but it was a lovely treat nonetheless.

Thanks for all of your tips.

[nbenefiel]

Your English is so superior to my German. Back in the day, I spent a good bit of time in Berlin and Vienna and thought I was doing pretty well, but you’re wonderful.

[fliss]

Hendrik your videos are saving my sourdough!! Its the 1:1 step by step tutorial I needed all along! THANK YOU for adding so many missing pieces

[davidlenz]

Watching your “bad dough” was like watching my dough come together. I’ll definitely be implementing some of these tricks next time.

[diepzeekomkommer]

I really enjoy your whole channel ☺️ My fermentation improved 100%! Tbh, I quitted Sd baking due to disappointing results/lack of free time. Seeing this vid made me start again 🙌 because I see so much I can improve on.

[clsieczka]

I always enjoy your instructions. I bake almost every day, and just give them out to friends and neighbors. Great therapy . I enjoy your passion.
The Polish baker,
Chicago Chris

[eGToastyRecording]

Amazing video! Baking a good round dough is currently my greatest challenge in sourdough bread baking. I appreciate the wisdom and knowledge you share here. Sending you good vibes from Texas.