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Dave Mott
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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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thanks a lot, Dave, I'm glad it's useful.
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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??
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Hey Derral. Thanks so much. It actually took a couple of days to change. Crazy eh! But it worked. Your video's awesome!! Thanks again! Cheers!
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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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Hey Dave, glad you enjoyed the sourdough video. You can post an image on my forum, over at StellaCulinary.com/forum. Looking forward to checking it out.
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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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Sounds amazing!!
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Dave Mott

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Just made it tonight. Amazing! Loved the sausage! Thanks again Chef John!
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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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+Jacob Burton
I got it!! AMAZING!! Thanks so much. That's makes so much more sense. I have been experimenting with different amounts of starter with different bulk fermenting times. I'm using your poolish starter recipe which I really love, the 100% hydration. My starter turned out great, ever since you converted me a few weeks ago. And I named him Bubbles. HAHA!! Now I can rock out the new calculations and really hone in on my bread baking skills. You rock Jacob! Thanks again! Cheers!
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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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Great! will check it out :)
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Hey Bruno. OH MY GOD!! Dude that was so easy. Thanks so much. My partner just passed out on the couch after eating it. HAHA!! I think she died and went heaven.
I did use ceramic ramekins, and it did take about another 2-3 mniutes longer. Next time I will pull them out around the 12 minute mark. Also instead of using any cooking sprays, I coated the ramekins lightly with unsalted butter. Worked great! Thanks again and keep up the great cooking! Happy chocolate day!
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