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Dave Mott
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Dave Mott

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Nice Mark!! Looks like you are having a great time.
Teaching master classes in Russia = Awesome!!
Cheers!!

Dave Mott

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Awesome as always Mark!!
How long do you proof them for and at what temp??

Dave Mott

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Just made it tonight. Amazing! Loved the sausage! Thanks again Chef John!

Dave Mott

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Hey Jacob. I checked out your video on the baker's percentage. Thanks for that! It's making more sense now when it comes to creating my own bread and keeping a consistent product. I have a question for you about the recipe above. Based on a 70-2 bread dough, how did you get 275g of warm water and 20g of salt, based upon 500g of flour. I take it has something to do with adding 500g of poolish starter for a quicker rise, but I'm not sure where that 500g of poolish starter comes into the equation. In your bakers percentage video you said that a little bit of starter won't effect the calculation, but does 500g of starter effect the calculation? Thanks so much. Cheers!

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Dave Mott

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Thanks so much Jacob! Really great video! I've been baking bread for about 2 years using dry active yeast, and have yet to try a sour dough starter. EXCITING! I just finished mixing the ingredients. Now I wait. I'll let you know how it goes. Cheers!
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Dave Mott

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Hi Bruno,
Tried your recipe. Excellent!!! I did your log technique. Loved it! Very cool.
Making a new batch, this time 50% Spelt, 50% All Purpose. Love the nuttiness of spelt, semi-sweet chips. We'll see how they turn out.
Thanks so much! Love your site and recipes!
Cheers!

Dave Mott

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Hello Babette. Great video! Thanks so much! I really like how you took your time to break down the steps, and other important information. Especially the window technique to check your gluten structure. That's a new one for me. I'm going to try it out. Cheers!

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It's not working for me either. Tried saving and refreshing with no luck. It's now not even letting me change the thumbnail from one of the original 3 selections that it offers you when your video has been downloaded. Any help out there??

Dave Mott

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Hey Jacob. So I moved on from making the sourdough starter to making the "Sourdough Country Loaf". WOW!! What a difference. I didn't do it exactly like you did here. I modified it from my own version that I have been using for the past 2 years and it worked great! It tastes so good. I loved your stretch and fold, and tension pull techniques which I used. They worked really great. I love the tension pull. That's a new one for me!! Exciting to make this classic loaf, old school style! Thanks again so much for all your help and your amazing videos. Could I send you a picture of my first sourdough loaf? If so, how? Cheers!

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Thank you so much Allrecipes!! I just made it and added it on top of the brownies that I also made from your recipe. AMAZING! Did it ever boost up the sweet factor! Holy cow!! I put them in the refrigerator to firm them up. Chocolate Buttercream Brownies. OMG!
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Have them in circles
8 people
Jody Harmon's profile photo
Ana Barajas's profile photo
Rob Wallis's profile photo
Michael Brown's profile photo
Tim Comrie's profile photo
GoldenTigerGurl's profile photo
Jennifer L Bonnell's profile photo
Jody Harmon's profile photo
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