36 پاسخ به “طرز تهیه Masterclass Bread Sourdough Bread”

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! 🙂

2. Sir, thank you for this video. I'm a retired amateur who is taking up baking as a hobby. Just as you said at 6:25 in the video about sticky dough, the first thing I do is start throwing more flour into as I am kneading. From what you said, if I just keep kneading the dough it will become silky smooth as shown in the video 7:55 less sticky and silky smooth?

3. Don't know how I ended up here not complaining

4. The power of gluten. Great stuff

5. I'm French and I appreciate the way you talk. Very nice and easy to follow. Great technique, too! Thanks.

6. sooo tasty! now i have to give it a try to make it..!

7. Hi Patrick
   Great video. Extremely clear and simple.Thank you!!
   I've got a question: what happens if you overknead your dough?
   I was kneading mine really fine and suddenly it got extremely sticky, quite elastic as in your video, but extremely sticky.
   Have I done anything wrong?
   Regards
   Carlos

8. made this recipe a bunch of times. the only thing I recommend is adding 30g of salt instead of 10. otherwise I wind up salting my bread

9. This is amazing! Thank you.

10. I hate to correct you . It is yeast, not bacteria. They are totally different things

11. There may be people you don't like, Mr. Ryan, but I cannot imagine anyone not liking you.

12. My bread is going in!!!!!! This is the best tutorial I have seen yet! Thank you so much! I got my starter from my local bakery, 18 years old!!!!❤❤

13. No stretch and fold I thought for all the sourdoughs you must do that technique for couple hours.???

14. I love my wee pet Fred! when I give Fred a good ole feeding he starts to get all bubbly, fired up, most of the time pukes up all over the table! Maybe it's all the excitement to get me some bread, or I over feed him, I can't quite be sure about that. Most of the time I do have to shout at him! FRED there's still is no bread! get a rise on there.

15. I have had to change the baking times and that the bread was burning. I don't know if the height influences the temperature or the time that I have to take into account so that the bread comes out well baked

16. We can put the bread on the freezer one is baked? Or before baking it?

17. will steam method be ok to use with an electric oven?

18. My oven can only get to 220C.Will this still work?

19. I’m confuse. It says to feed the starter 2 times and by day 3 it says on the video “100 g of starter and feed with 100g of flour” but doesn’t mention that. So you discard and feed or just feed?

20. Franky Tufano sent me here.

21. Great video Patrick, Instead of kneading the dough could I use autolyse method and leave overnight ? Got a very sore arm just now.

22. Absolutely beautiful breads. Going to have a go. Thanks.

23. "Best piece of advice I give: just think of someone you don't like, and just go for it.

    Alright, next thing we're gonna need: a shotgun."

24. Hi, my bigga is 5 days in but has no trace of the vinegar aroma. There is no spoilage, strange colors. Each morning I stir the mixture, bubble are appearing. Think I’ll have sour tough starter in 9-10 days? Tx!

25. This is awesome, I love the video. I've been making my own bread for a while now (not always, but whenever I can) and I just love sourdough. It's the best, the ultimate way to make bread. It's also great to bring back the good old quality bread to your table in these days, where most bread is low quality and low effort supermarket style. Most americans have probably never eaten good old sourdough bread, aside from visits in europe, which many americans never get the chance to do.

26. My Grandma, who was born in 1901, told me that the more you use yeast, the better things will rise (prove). That is because the kitchen becomes what she called "dusted" with yeast, and there's more yeast floating in the air, just waiting to help you raise your dough.
    She also taught me to put a pan of water on the lower shelf of the oven in order to make the oven "moist".
    If you have pets in the house (like me), I'd stay away from using towels around your dough. No matter how clean you keep your house, you will have pet hair on the towel… and your dough.
    Hope this helps.

27. I made it.

28. DON'T throw away the extra starter….pour it in a hot pan with a little oil, top with some herbs, salt, chopped scallions…yummy treat

29. Boss which type of flour did u use the wheat flour or the white flour(also called maida in india). Plz tell

30. Did you keep the cap off?

31. Teşekkürler harika bir tarif

32. Gold. ..thanks. .Canada Watching Trump 202O WWG1WGA

33. Gotter be Rod Stewart….. what a great voice to try those tunes… while baking bread. 👍👍👍

34. 7:09 me when I sit down

35. It says to discard the starter. Does that mean to remove some and add extra flour? 🤔

36. is temperature an issue when making the starter?

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