OK, I want to thank you. After many failures with a very old starter a friend gave me, after watching your beginner videos I have made nearly perfect leaves for the last several months now. The lesson is: you can not treat it like " normal bread". Sour dough is a totally different process than regular bread. I ran a Cafe for 17 years and we made homemade bread everyday. It took me a while to realize that making sour dough is completely diffrent

Girl you are amazing making such an comprehensive, information dense video. You wasted zero time and I learn a lot with each video. Thank you!

So I made my first sourdough bread using this recipe and I gotta tell you, the absolute hardest part was getting my starter ready to use. It took me 1 1/2 months of feeding and watching like a baby and finally gave up and graciously accepted a starter from a friend. My bread turned out literally perfect!  The look, the taste, the crumb, the rise, all perfect. Thank You so much

I consistently successfully mix with spatula  never hands and stretch and fold     and the result is excellent.   No need to use hand, no need to do 5 min mix,  just mix until all mix.  
I keep it simple  way better than complicated process.

Thank-you Heather!  This turned out really good for me.  Your next challenge: 100% fresh milled flour. 🙂

I’m new to fresh milled flour but I have been baking sourdough for years now… I want to incorporate my sourdough with FMF.  I don’t see many videos online about this… or at least videos that really explain the process. Would love to see you make sourdough bread with FMF since the nutritional value is so high .  Many home bakers are waking up to how FMF is so much healthier.  I’ve been experimenting but would love to see your ideas.   Thanks

I have been waiting for a video on sourdough whole wheat. You have answered so many of my questions. Extremely helpful. I am going to make yours recipe next time. Thank you for a great tutorial..

Wow, Heather, this video was jam packed with really great information and tips of the trade. It’s obvious you’ve been at this for 15 years - you make it look so easy.  I cannot work the dough scraper like you do - I feel like I’m all thumbs! When you talked about not leaving bread in the fridge for days, I paused the video, jumped up and quickly got my Dutch oven heating for a loaf that was in the fridge for 2 days.  And, you’re right…it did not rise as much as two others I baked the next day from the same batch.  After the video, I mixed up a loaf of this wheat bread.  The dough is beautiful, very easy to work with.  I added raisins!  Thank you, thank you - I love your easy manner!
*****. Edit to add that my loaf has been baked and taste tested by my family!  It’s wonderful - what a flavor.  I added a good handful of raisins during stretch and folds!  Excellent - thanks, Heather!

Do you have a video for one in a loaf pan?

Another amazing tutorial. I genuinely laughed out loud at the dough hands being the story of your life. Great personality!

I also have found whole grain dough takes much longer. I mill my own wheat. It tastes amazing.  Thank you for making these videos.

Made this with King Arthur Golden Wheat. It is amazing. Best sourdough ever. I love this channel. ❤️

Some good tips that will help me. I make a whole wheat sourdough.

Hello again Heather,
Thank you for this wonderful recipe… I’ve been hesitant to try anything like this, without your tutelage! Now I’m ready for you to release a new video for making perfect Baguettes with sourdough starter! I’ll keep asking until you do it… You’re the best🎉
Brian in NW MI
🤗

This recipe is next on my list to try.  Also, thank you so much for all of these videos and for sharing your years of experience while delivering content so easy to follow and so enjoyable to watch.

Looks amazing!  I actually made a "sort of" wheat loaf with your regular recipe, but with 50g of whole wheat and 450g bread flour (from your recommendation of trying 10% of a different flour) and it came out really good!  I've even done just 10g of whole wheat flour in the recipe and it gives a tiny boost of flavor to the loaf!

Once again- great video! Thank you❤

Thank you for this recipe and video. Love your easy instructions.

AWESOME video, You put plenty of work into making this video, it was not easy.  Good work.

Heather I LOVE your videos and you I could watch you forever!
My oven has a bread rising temp of 100 degrees can I use this for my proofing?