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Can't believe people are still using Fahrenheit.

Love this video, although the ‘Who Wants to be a Millionaire’ style background music made me anxious the whole time watching it! 😳😰🤣

Thank you for your time and effort. It is much appreciated.

Great detail instructions & blessed

Yep she is screwed. This is a communist country welcome to the USSA conformity is the new freedom

Thanks so much for your video! What flour do you use in your starter please?

the only thing I want to learn is how the dough does not stick to your hands??? 😁😁😁

I love this, and since I wont be baking in summer think I will do this with my starter sitting in fridge! Does the starter need to have a feeding before spreading to dry?

I can't find the link to the pdf..

What type of flour do you use for your levain? Believe you mentioned rye?…

I’m new to sourdough and this is the 3rd technique I’ve tried and will continue using. Question, if I want to add cheese, herbs and roasted garlic, where in the process do I add ingredients. I’ve seen how you add puréed ingredients but I like chunks of flavor. Thank you for your presence online!

All the way through I was skeptical, loose slack dough!!! Baked and WOW great bread, next time reduce the water on bread flour Auto !!!!

The background music gives me anxiety lol. So this is my first try at sourdough and I'm having the issue that my dough is just so incredibly sticky. I've had to add in more flour but it's still getting all over my hands.

Why in not rise like your

Yumm

Why do you have to dehydrate at peak? Can’t you just feed it when you rehydrate?

Nice video thank you very much😍❤👍

Checking the extensibility of the levain is an important tip!

I ordered Kristen’s jars and have never received them. I now have to try and get my money back.

Hi, do you keep all the discard from the different feeds in the same container in the freezer?

Das sind keine Brotscheiben,sondern Lochscheiben 😅😅😅

Loved this format of teaching the process! Simple yet effective.

When the starter is 3 weeks old and you FEED AT PEAK,, What ration do you feed at?

What do you think about people that put an ice cube into the dutch oven to make the crust thin n crusty?

So you don’t start feeding till day three? My starter is always dry on the surface any idea why?

Fill proof or fool proof?

Girl why did you have to choose the most stress inducing background noise 😭

You could start a brand new starter in the time this takes to revive, no?

please do you leave the oven on high for the first 20 minutes !!? Thank you 🙏🏻

incredible starter can't wait to try it thank you so much.

how can i convert this same recipe into a crepes recipe?

Good Morning Sunshine ☀️️ Time to rise and bake;-)

Man mine went totally flat, no growth on day 3 and seems to be just stinky and dead.

That was very well done and informative...thank-you!

It's a pity that you used a thermometer to measure the temperature of the dough, but you didn't explain it in the video.

Спасибо за красоту рук и приятный голос. За наглядную демонстрацию всех процессов.

Thank you for the demonstration, very nice. Is there any replacement for “whole grain hard red spring wheat”

This was very helpful and well put together, thank you!

I don't eat anything with sugar so I did eliminate the sugar. But I have never eaten such delicious muffins. They were light and Perfect. Thanks for the recipe From Mt Shasta California

Hi there!! I have rounded banetons only. On your final shaping. Can i shape slightly to rounded shape so i can do cold retard on my rounded banetons? Please answer soon as you can. Lol i am doing stretch and fold now lol 😊

Awesome simply amazing

I’m very grateful to Chef Rachida for providing the link to your videos. Thank you for not adding music. Your explanation is SO clear, your voice perfect in speed and expression, the filming clear and intelligent. Wow!

Боже мой...завораживающая красота ❤

Can I use rye levain?

When i score, my dough seems to open up and spread out, as if the only thing holding its form is the tight outer “skin” of the dough. I wonder why yours seems to keep its shape so well

Excellent video. Thank you.

From every books and RUclips I have seen; I like yours the best, but I need to do it to see if any result. I have waisted so much flour, dough and not good bread but I'm so stubborned. Thank you for giving us so much infos.

Hy, Want to know that can I dehydrated unfed sourdough starter?

Nice work friend, thank you very much!

Nice job!!