alex 🧚
Region: AU
Tuesday 28 April 2026 01:59:22 GMT
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AuthorLyssaEm -Romance Author :
You have explained this so well. Thank you! 🤩
2026-06-14 21:51:42
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Suzette :
Am I ever going to make sour dough? Nope. Did I watch the whole thing taking notes in my head? Yep 🤦♀️
2026-04-29 13:39:30
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olivia r :
where is your cast iron pan from???
2026-05-03 12:57:51
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Abbey | Motherhood | Off-grid :
Thank you thank you, thank you!!!!!
2026-04-28 11:10:49
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katennnnnnnn :
I’m about to attempt my first loaf tomorrow 🥳 I just wanted to clarify, after your last stretch and fold do you wait 1.5 - 2 hours then coil fold, then bulk ferment until it’s doubled in size? Or should the dough reach a certain size prior to the coil fold? I’m not going to add additional ingredients/flavours to my loaf either
2026-04-30 11:53:17
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Shayla Harrowfield :
this was such a great video! thank you 🙏
2026-06-14 03:42:08
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Vicki Hetherington :
What does adding the ice to the Dutch oven do? X
2026-05-24 03:41:52
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Springart26 :
Best video I’ve watched. You make it feel much easier to start. Thankyou 👌
2026-04-29 22:44:44
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Isobel Willoughby :
Thankyou! appreciate the step by step and all in one video 👌
2026-04-28 04:19:44
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Ashley :
best instructional video! did you get a kit to start or did you buy everything individually?
2026-04-28 05:58:19
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Ryan :
Is this recipe based or "foodbod sourdough"? if so what prompted you to increase the amount of starter? I've been sitting at 50g but see so many people use 100g. worried that changing the amount will cause it to fail
2026-04-28 10:04:29
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Mim dog 🇭🇷 🇦🇺 :
Awesome Video thank you so much!😁
2026-04-28 09:14:00
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KT :
Thank you!! 🙏
2026-04-28 02:51:17
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Stacey⁷💜 :
I love how you're so relaxed with it and it just works 😂
2026-04-28 11:42:29
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sara 🫧 :
loveeeee, i love doing this but adding in some grated parmesan during the shaping and it’s delish
2026-04-28 04:30:59
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