A Very Boring Tutorial on Sourdough (No Fun Here)

[00:00] Hello and welcome to my series, a very

[00:01] boring tutorial where I feel like I kind

[00:03] of know how to do something. So, I'm

[00:04] going to try to show you how I do that

[00:05] thing. And today, we're going to be

[00:07] making sourdough bread. Sourdough bread

[00:08] is actually very high maintenance and

[00:10] there's a lot to know. At the same time,

[00:12] you really don't need to know that much

[00:13] to just make the bread. So, I'm going to

[00:15] try to find a good balance between

[00:16] sharing what I've learned and just

[00:18] showing you how to make bread. We're

[00:19] going to set the mood of a nice rainy

[00:22] Saturday and we're just cozy and we're

[00:24] going to make warm bread. Even though

[00:26] it's like 70° and sunny outside, it's

[00:28] actually rainy in my mind.

[00:34] Okay, so let's get into it. This is my

[00:36] sue chef for the day. His name is Dawn.

[00:42] He left. Sourdough seems like the most

[00:44] complicated bread ever because it is so

[00:45] high maintenance, but it's really not

[00:47] hard. It just takes a lot of time. So,

[00:48] I'm going to show you step by step how

[00:50] to make sourdough bread, and I'm going

[00:51] to try to not over complicate it because

[00:52] I want you to just have good bread.

[00:54] just, you know, enjoy the bread scene.

[00:56] You know, it's cool popping cool popping

[00:59] bread town over here. So, I think that

[01:00] we can break it up into 10 easy steps.

[01:02] Feed wait dough wait stretch

[01:05] weight stretch weight stretch

[01:06] weight, stretch, wait longer, shape,

[01:08] fridge, go to bed, bake. It's that easy.

[01:11] It just takes literally like 2 days. But

[01:13] again, that's why I said today is a

[01:15] casual, rainy, cozy winter Saturday. And

[01:18] tomorrow, we're going to bake on a nice

[01:20] Sunday morning. It's just a perfect

[01:22] weekend activity. So, let's jump into

[01:24] this. Step number one, feed. Sourdough

[01:26] is alive. You have to feed it. And it

[01:28] needs to have a meal before you can cook

[01:30] with it. So, let's give it that meal.

[01:31] Here's my sourdough starter. It's been

[01:33] sitting on the counter, okay? It just

[01:34] looks like flour and water soup because

[01:37] that's exactly what it is. I have it in

[01:38] a clear mason jar so that you can see

[01:39] it, but I usually have it in a red solo

[01:41] cup because then you can just throw it

[01:43] away and you don't have to wash the cup

[01:44] because this is very bad for your drain.

[01:46] Do not ever, ever, ever pour this down

[01:48] your drain or you'll have to call a

[01:49] plumber and then you'll be sad. We're

[01:51] going to feed it a 1:1 ratio. Starter,

[01:54] bread, flour, water. That's it. It

[01:56] doesn't matter how much of each, just

[01:57] the same amount of each of them. I'm

[01:59] going to be giving you a recipe that you

[02:00] can use at home that's going to make two

[02:01] loaves of bread. In this video, I'm

[02:03] going to double that and I'm going to

[02:04] make four loaves. So, when I feed, I'm

[02:06] going to do 180 g of starter, 180 g of

[02:09] flour, and 180 g of water. You doing

[02:11] this at home, just do 100 of each. You

[02:13] know what else I'm going to do? I'm

[02:14] going to make a list of things that you

[02:15] actually need to make sourdough because

[02:16] there's a lot of sourdough stuff that

[02:18] you can buy. You can buy them if you

[02:20] want. They're really fun and they're

[02:21] cute. What you actually need is a scale.

[02:23] Let's just see how much this is.

[02:25] I use King Arthur unbleached bread

[02:27] flour. It looks like this. You can also

[02:30] use unbleached allpurpose flour. I don't

[02:32] think it matters. I think the difference

[02:33] is like the protein content. Maybe the

[02:35] only thing that matters is that it says

[02:37] unbleached. I'm going to add 180 g

[02:41] of flour. A lot of people use cute

[02:44] wooden spoons to mix. I think that's

[02:46] really annoying and hard to clean. I

[02:48] like to use a chopstick cuz it's really

[02:49] easy to wipe off with a paper towel. For

[02:51] water, I use bottled water. I live in

[02:53] Nevada and so the sink water here is

[02:54] really, really gross and I don't want my

[02:55] yummy bread to taste like my nasty sink

[02:57] water. You could also probably use the

[02:59] water from the fridge, but then you'd

[03:01] probably want to microwave it cuz you

[03:02] want to use room temperature or warm

[03:03] water. So, I just use this purified

[03:05] drinking water with minerals added for

[03:07] taste. It's literally just like normal

[03:09] bottled water. If you live in a normal

[03:11] place with like normal sink water that

[03:12] you can casually drink, just use the

[03:14] sink water. It's fine. What I'm going to

[03:15] do is pour it into this cup and then I'm

[03:17] going to microwave it so that it's a

[03:18] little warm because when it's a little

[03:20] warm, it helps this situation just go

[03:22] faster. And we're already dealing with

[03:24] like two-day bread, so anything that can

[03:25] make it go faster is ideal.

[03:28] I poured too much. Oh, I drank too much.

[03:30] Okay, that's perfect. I'm going to

[03:31] microwave this. Ooh, that's super warm.

[03:34] I'm going to put an ice cube in it.

[03:38] And you want it to be a thick pancake

[03:40] consistency. So, for some reason, this

[03:41] is really runny. Maybe cuz I added an

[03:43] extra ice cube. So, I'm just gonna add a

[03:45] little bit extra flour. And this is the

[03:47] consistency that you want.

[03:50] Thick pancake. I'm gonna wipe my

[03:52] chopstick with a paper towel. And now

[03:54] it's basically clean. And I'm not going

[03:56] to get any flour in my sink. So, tada.

[03:58] Congratulations. We have completed step

[04:00] one. My starter is fed. You want it to

[04:02] be covered, but you don't want it to be

[04:03] sealed. So, like if you're using a mason

[04:05] jar, just like put the lid on top. Or

[04:06] this one that I have, instead of sealing

[04:08] the lid on, I just put the lid on upside

[04:11] down. I'm going to take a rubber band

[04:13] and I'm going to put it right where the

[04:15] sourdough is so that I can see how much

[04:17] it grows. So, we fed our little starter

[04:18] baby. It's going to take about 4 hours

[04:20] for it to eat. We'll know that it's

[04:21] finished eating when it has doubled or

[04:23] tripled in size. I have found that

[04:24] Debbie loves to be under the stove light

[04:26] right here. She stays nice and cozy

[04:29] here. You could just leave it on the

[04:30] counter, but if it's cold, everything's

[04:32] going to take longer. So, if your house

[04:33] is cold, like my house is always cold, I

[04:35] like to put it under that light. A lot

[04:37] of people will tell you that you can

[04:38] also put it in the oven turned off with

[04:40] the oven light on. I did that once and I

[04:43] murdered my sourdough starter cuz it got

[04:45] too hot in there. So, I would not

[04:47] recommend that. So, now that you've fed

[04:48] your starter, what are you going to do

[04:49] with the rest of this? Well, I would

[04:50] just throw it away, honestly. But,

[04:51] you'll want to make sure you throw it in

[04:53] the garbage. Do not ever put this in

[04:55] your sink.

[04:57] My garbage is right here, by the way.

[04:58] I'm not dumping this on the floor.

[05:00] Honestly, you could dump it on the floor

[05:01] if you wanted to. As long as you don't

[05:02] put it down your sink, it's fine. Make

[05:04] sure you get as much as you can in the

[05:05] garbage. Wash your dishes in cold water.

[05:07] Hot water will just help it dissolve and

[05:08] it'll go right down your drain. So, cold

[05:10] water is best. And then I also buy these

[05:12] little mesh things that you can put

[05:13] around your drain. When I do my

[05:14] sourdough dishes, I just put this net

[05:16] mesh thing on this and then it catches

[05:18] all of the chunks. And then you just

[05:19] take this out and you throw it away.

[05:22] We're going to wait until this doubles

[05:23] or even triples in size, which is going

[05:25] to take about 4 hours. I'm probably

[05:26] going to go watch an episode of The Real

[05:28] Housewives of Beverly Hills. What are

[05:30] you going to do? So, I said to let it

[05:31] rest for 4 hours. It's only been two and

[05:33] it's already doubled in size. So, you

[05:34] could cook with this now, but I'm going

[05:35] to give it another 2 hours and see if it

[05:37] triples. All right, for you it's been

[05:39] about 2 seconds. For me, it's been about

[05:41] 4 hours. So, welcome back to me. I would

[05:44] like to show you the progress of Debbie.

[05:46] So, you can see she's more than doubled

[05:47] in size. The reason that I left it

[05:49] longer is simply I like to see how big

[05:51] it grows because it's very satisfying to

[05:53] me to see when the dough gets really

[05:54] really big. So, I usually give it the

[05:56] full 4 hours, but honestly, you could

[05:57] cook with it when it doubles in size, I

[05:59] think, and it should be fine. You know

[06:01] what I've learned about sourdough is

[06:02] every single time I make it, I seem to

[06:03] mess up in a different way. And every

[06:05] single time it's turned out completely

[06:06] fine. But now it's time for step three,

[06:08] which is make the dough. When you're

[06:10] making the actual dough, you do need to

[06:12] make sure that you have the exact grams

[06:14] because baking is a science. Big science

[06:17] numbers, big bed big breaking big bread

[06:20] baking numbers. So, the recipe that I'm

[06:23] going to be making today and showing you

[06:24] is from the sourdough mama on Tik Tok.

[06:26] But I do cook it a little bit different

[06:28] from her, but the measurements are her

[06:30] measurements. So, you're going to put

[06:30] your bowl on the scale and then you're

[06:32] going to zero it out. So, it says zero.

[06:34] And then you're going to set it to g.

[06:35] And now you're going to do 250 g. I'm

[06:39] going to do 500. But see, look how cool

[06:41] and bubbly that looks. I love sourdough.

[06:43] Look how sticky that sourdough is. The

[06:45] whisk just like sticks to it like it's

[06:46] spiderweb. After the starter, we're

[06:48] going to put in water and then flour and

[06:49] then salt. One time I put in the salt

[06:51] first and it messed literally everything

[06:52] up and it turned into this weird giant

[06:54] lugie and it was so weird. And then I

[06:56] baked it and it still kind of turned out

[06:57] fine honestly. So, whatever. But I don't

[06:59] really want my bread to look like a

[07:00] lugie this time. So, I'm just going to

[07:02] do water, flour, salt. And then you are

[07:04] going to add 1,000 g of flour. I'm going

[07:06] to add 2,000 g of flour. No, I'm not cuz

[07:09] we're going to do water first cuz that's

[07:10] what I just said and I already forgot.

[07:11] So, now you are going to add 725 g of

[07:14] water. I am going to add

[07:16] do the math 1450 g. I'm going to

[07:19] microwave my water because again, warm

[07:21] water makes everything go faster. Here's

[07:24] my one minute microwave intermission

[07:25] dance.

[07:30] All the way to the floor.

[07:36] Oh, hi Don.

[07:37] >> Help. I'm being attacked. I'm being

[07:39] attacked by a poodle. Uh, help. Please

[07:42] save yourself. Save yourself. Oh, it's

[07:44] done. So, now that I have my lugie milky

[07:47] water, I'm going to show you one of the

[07:49] first accessories that you don't need

[07:50] with sourdough, which is a bread whisk.

[07:52] Now that I have my starter and my water,

[07:54] I'm going to whisk this together. Do you

[07:56] need this? No. You could literally use

[07:58] your fingers. You could also use a fork,

[07:59] but it's kind of fun and cute. Now,

[08:01] you're going to use 1,000 g of flour.

[08:03] I'm going to use 2,000, which is

[08:04] probably going to be this whole thing.

[08:05] Maybe even more.

[08:08] Oh my gosh. 2,300.

[08:12] Okay, let me take some out. I didn't

[08:13] think all that was going to be over

[08:14] 2,000. I honestly feel like your hand is

[08:16] easier than this thing. So, I'm going to

[08:17] do that. And you know what I like doing

[08:19] is using a glove cuz then you don't have

[08:21] to wash your hands after. And it's not

[08:22] like I'm trying to like not be clean and

[08:24] wash my hands, but then you don't have

[08:26] to wash all the dough down your drain.

[08:29] Can you hear that?

[08:32] Does that sound aesthetic? So, I just

[08:34] kind of squeeze the ingredients

[08:37] together. I feel like that works the

[08:38] best for me. And then I'm going to kind

[08:40] of use my fingernails to scratch down

[08:42] the sides of the bowl. Hang on. I need a

[08:45] break. My hand's tired.

[08:48] I could really use a Gatorade.

[08:54] So, you're going to keep mixing this

[08:56] until there's no more like chunks of dry

[08:58] flour. So, this is the consistency. They

[09:00] call it a shaggy dough. Look at this

[09:01] dough. It literally gave me a webbed

[09:03] hand. I probably could have added the

[09:04] salt when I added the flour, but I

[09:06] forgot. So, we'll add it now. I'm going

[09:08] to use 50 g. You are going to use 25.

[09:11] I like sea salt cuz I think it's really

[09:13] yummy, but you could probably use like

[09:14] literally any salt. I don't think it

[09:15] matters at all. And I'm just going to

[09:17] sprinkle it in here. Again, I really

[09:20] don't think anything is that deep, like

[09:22] ever, including when you add your salt

[09:23] to your sourdough. Look how sticky this

[09:24] dough is. It will eat your glove.

[09:28] So, step three is complete. We've made

[09:30] our dough. Step four is wait 1 hour. I'm

[09:33] going to take a plastic shower cap.

[09:36] Okay, you could use a towel. I think

[09:38] shower caps work better because it keeps

[09:39] the moisture in. So, I'm going to wrap

[09:41] this shower cap around my bowl. Now, I'm

[09:43] going to put her back in her favorite

[09:44] place, which is under this light. And

[09:46] I'm going to wait 1 hour because she was

[09:48] just heavily massaged and she needs a

[09:49] break. Oh, you have all this extra

[09:51] starter. What are you supposed to do

[09:52] with it? Great question. Well, if you

[09:54] want to make sourdough, you need

[09:56] starter. So, we're going to have to keep

[09:57] this because if we just threw this away,

[09:58] then I would not have any sourdough

[10:00] starter and then basically that would be

[10:02] the last sourdough I ever made and that

[10:03] would be depressing. Putting it in a

[10:04] solo cup is easier because then just

[10:06] like this sticky glove, you can just

[10:08] throw it away because imagine washing

[10:10] your hands or washing your dishes when

[10:12] they're covered in sticky sourdough. Ew.

[10:13] >> I'm going to get my scale out again and

[10:15] I'm going to see how much starter I have

[10:16] left. I think a good rule of thumb is to

[10:18] just keep like 30 g of starter.

[10:22] Oh wow, that's 50. Okay, I'm going to

[10:24] take like half of that. So this is 30 g

[10:26] of starter. All this stuff that I'm

[10:28] going to throw away is called discard.

[10:29] You can search like discard recipes and

[10:32] stuff that you can use with all this

[10:34] extra sourdough. I've never done a

[10:36] discard recipe and we're not going to

[10:37] start today. Now, I'm going to add 30 g

[10:39] of water and 30 g of flour.

[10:44] And there is my fed starter. If you

[10:46] wanted to bake within the next few days,

[10:47] you could just leave it on the counter.

[10:48] Okay? Just put something on top of it so

[10:50] that it doesn't get dry and crusty and

[10:52] then you don't like have a gnat flying

[10:53] in there or something. I use the old lid

[10:55] of a candle. And then if you're going to

[10:56] leave it on the counter, you just have

[10:57] to feed it every like 24 hours. It's

[10:59] just a 1:1 ratio. If you don't want to

[11:01] bake again soon, you could just put this

[11:03] in the fridge. It's literally fine in

[11:04] the fridge for like probably upwards of

[11:06] like a year. Say, for example, you leave

[11:07] it in the fridge for a few months and

[11:09] then you pull it out and you're like, I

[11:10] want to make sourdough bread. And you

[11:11] look at it and you're like, oh my gosh,

[11:13] it's full of gray, gross, moldy looking

[11:15] water. That's called hooch. And that's

[11:18] totally normal. But the hooch means that

[11:19] your sourdough starter is hungry. So if

[11:21] you see hooch, I would take it out of

[11:23] the fridge, feed it, and then put it

[11:24] back in the fridge. I actually didn't

[11:26] need to keep this because I keep some

[11:28] extra sourdough in my fridge. Do you

[11:29] want to see? This is my emergency

[11:31] Debbie. The thing is though, you cannot

[11:33] just take this out of the fridge and

[11:35] cook with it. This hasn't been fed in

[11:37] probably like a month or so. You need to

[11:39] feed it at least once before you

[11:42] actually make your bread. That's your

[11:44] fun littleformational session.

[11:46] Congratulations everybody. Step number

[11:48] four is finally complete. This is what

[11:49] it looks like. It looks a little bit

[11:51] more wet. So, now we're going to enter

[11:52] into something called stretch and folds.

[11:54] Stretch and folds are exactly what they

[11:56] sound like. You just stretch it and fold

[11:57] it. So, you do four stretch and folds,

[12:00] wait 30 minutes, do it again, wait 30

[12:03] minutes, do it again, wait 30 minutes,

[12:05] do it again. You do the front, the back,

[12:07] the right, and the left. Grab it right

[12:08] here. And you stretch it. I kind of

[12:11] wiggle it and fold it over. Now, I'm

[12:12] going to grab it in the back, but I'm

[12:14] going to flip it around so it's easier

[12:15] to grab. Okay. So, just grab a huge

[12:18] handful, give it a little wiggle, and

[12:21] fold it over. Then, I'm going to do the

[12:22] right hand side.

[12:25] I'm going to grab it, wiggle it, fold it

[12:27] over. Now I'm going to do the left hand

[12:28] side. Grab it, wiggle it, fold it over.

[12:31] And that's it. That's your stretch and

[12:32] folds. In gym terms, four sets of four

[12:34] reps. So that was our four reps. Now we

[12:36] just have three more sets. But because

[12:37] I'm making a double batch, I'm just

[12:38] going to give it a few extra stretch and

[12:40] folds. I also think stretch and folds

[12:41] are just really fun. One thing you want

[12:42] to make sure when you're doing your

[12:43] stretch and folds is that the dough is

[12:45] not ripping. See, like if you were to

[12:46] just pull it up, see how it rips? You

[12:49] don't want it to rip. And that's kind of

[12:50] why I like to wiggle it and jiggle it.

[12:51] It's easier to get it to stretch without

[12:53] it ripping. There's also this other type

[12:54] of stretch and fold that I'll show you.

[12:55] You grab it on both sides.

[12:58] Try to lift it out of the bowl and then

[13:00] you rock it back and forth. Kind of like

[13:02] I don't know if you were to let a

[13:04] blanket fall over your hands or

[13:06] something. And then we're going to put

[13:07] our shower cap back on and let it sit

[13:09] for 30 minutes and then do it again.

[13:10] Back under my light bulb. My sweet baby

[13:12] goes. So, we're going to do our second

[13:15] set of stretch and vaults. And I also

[13:16] got my Door Dash order. Do you want to

[13:17] see what I got? Oh my gosh, I'm so

[13:18] excited. So, I get this chicken plate.

[13:20] It just has like this really juicy

[13:21] chicken. It's just like so flavorful.

[13:23] It's so good. These are the best fries

[13:24] I've ever had in my entire life. So, I'm

[13:26] going to do my second round of stretch

[13:27] and fold. We're just going to grab it

[13:28] and stretch and fold.

[13:32] Fold. And we'll do the sides. Stretch,

[13:35] fold. We'll do this side. Stretch and

[13:38] fold. And then I just kind of wiggle it.

[13:39] And you see how it stretches over my

[13:40] hand.

[13:42] So, I'm going to put the shower cap back

[13:43] on and let it sit for another 30 minutes

[13:45] while I eat my dinner and finish my

[13:47] housewives episode. I'm watching The

[13:48] Real Housewives of Beverly Hills. I also

[13:50] just finished The Real Housewives of

[13:51] Salt Lake. Oh my gosh, that's crazy. Do

[13:53] any of those women like each other? Cuz

[13:54] it seems like they all hate each other.

[13:55] The reunion was crazy. I'm going to stop

[13:57] yapping about housewives and go watch

[13:58] Housewives.

[14:00] I'll be right back. Plot twist.

[14:04] Okay, we did two stretch and folds. We

[14:06] have two more stretch and folds to go.

[14:07] However, I want to introduce you to the

[14:09] exciting world of inclusions. There's a

[14:11] gnat. Inclusions are just things that

[14:14] you add to your bread to make them more

[14:15] fun, like cheese or honestly anything,

[14:18] but cheese is my favorite. itself. You

[14:20] have two opportunities to add your

[14:21] inclusions. You can either do it during

[14:22] the stretch and fold phase or you can

[14:25] add it when you shape your loaves. If

[14:27] you want it to be really well mixed in,

[14:29] then you can do it during the stretch

[14:31] and fold so it gets all nice and evenly

[14:33] mixed up. If it's big and chunky, then

[14:36] you'll want to add it during the shaping

[14:37] cuz if it's big and chunky, it might not

[14:39] like mix in super well. Do you know what

[14:41] I'm saying? This is the dough for four

[14:43] loaves of bread, right? So, I am going

[14:46] to divide this up into four and continue

[14:48] the stretch and folds independently

[14:50] because some of these things I want to

[14:52] stretch and fold those inclusions into

[14:53] the bread. At this point in the process,

[14:55] it's going to be really sticky. So, I'm

[14:57] just going to I'm just going to give

[14:59] that a minute to maybe fall out of the

[15:00] bowl. This is something you don't need,

[15:02] but this has become one of my favorite

[15:05] kitchen appliances. This isn't an

[15:07] appliance, a kitchen accessory. This is

[15:09] called a bench scraper. I think I have

[15:11] this plastic one. And I think this is

[15:13] maybe a bench scraper cuz you use this

[15:14] plastic one with a rounded edge to like

[15:16] scoop out the dough from the bowl. I

[15:18] don't know if this is the same thing or

[15:20] what exactly this is. But you know

[15:21] what's really nice about this is because

[15:22] it's metal. This makes my life so much

[15:25] easier to clean things because I don't

[15:27] have to scrub. I love this passionately.

[15:30] Okay, so laying it upside down did

[15:32] nothing. So I'm going to take my plastic

[15:33] bench scraper and scrape this out of

[15:35] here. I should probably put a bunch of

[15:36] flour on the counter so it maybe it

[15:38] doesn't stick as bad. It's not going to

[15:39] be this sticky when it's done, but

[15:42] sweetie, it is hours and hours and hours

[15:46] away from being done. Just cut it in

[15:47] half and then half again. I'm not going

[15:49] to measure. I don't care that much. It

[15:50] really doesn't matter. It's not that

[15:51] deep.

[15:54] We have our halves and then in half

[15:57] again.

[15:59] One of these will go back in here. So,

[16:02] I'm going to take this one, put it in

[16:04] here. Cut this one in half. That in

[16:07] here. And this one. in here. See how

[16:10] there's stuff on the counter and oh my

[16:11] gosh, it's so messy.

[16:13] It's clean. And then I have my garbage

[16:15] can right here and I just scrape it off

[16:17] the counter straight into the garbage.

[16:19] So from here, we're going to complete

[16:20] the stretch and fold process. We still

[16:22] have two more rounds of stretch and

[16:23] folds. Let's start with my first loaf.

[16:25] And this one is going to be sprinkles.

[16:27] This is a really good time to explain

[16:29] the difference between adding during the

[16:30] stretch and folds and adding during

[16:31] shaping because I have a YouTube short

[16:33] where I made a sourdough loaf with

[16:35] sprinkles, but I forgot to add it during

[16:37] the stretch and folds and I added it

[16:38] during the shaping. And you can see that

[16:41] it's not really like spread out very

[16:43] well. It's kind of like chunky because

[16:45] when you shape the dough, you like fold

[16:47] it in thirds and then you roll it. So,

[16:49] you can see from the picture, you can

[16:51] kind of see like where the bread folded

[16:52] and where most of the sprinkles are. So,

[16:54] this is going to be a good comparison.

[16:56] And you can see how this time the

[16:57] sprinkles are really going to be

[16:58] incorporated. And you'll see how

[17:00] beautiful this one is when it's done.

[17:01] We're just going to add a bunch of

[17:02] sprinkles. I don't really know how many.

[17:04] Look how fun this looks. It literally

[17:07] just looks like a wet ball of sprinkles.

[17:09] Stretch and fold. Stretch and fold.

[17:12] Stretch

[17:14] and fold. Stretch and fold. You could

[17:17] also do chocolate chips, but frankly, I

[17:19] hate chocolate chips. I mean, I love

[17:21] chocolate chips in themselves and I love

[17:23] chocolate, but I hate chocolate chips in

[17:25] sourdough bread. I made it once and I

[17:26] thought it was going to be delicious.

[17:27] Best bread I've ever had. But it

[17:28] actually was the worst bread I've ever

[17:30] had. Give me sweet or give me savory or

[17:32] give me salty. I do not want any

[17:33] combination of the three of them

[17:34] together. I want them separate. Let's

[17:36] put this back on the stove to rest. The

[17:38] next I'm just going to do normal. So,

[17:40] let's just do quick stretch and folds.

[17:41] See how stretchy it is right now? And

[17:42] it's not even ripping cuz the gluten is

[17:44] getting stronger. A little scoop and

[17:47] shake. So, I'll put this over here. Our

[17:49] next loaf of bread is going to be a

[17:51] pizza loaf. So, we're going to be adding

[17:52] pepperoni and mozzarella cheese. If it's

[17:54] small, like the sprinkles or shredded

[17:56] cheese, I would add it during stretch

[17:57] and folds. If it's big and chunky, like

[17:59] pepperoni or these mozzarella pearls, I

[18:02] would add it later. So, I'm going to set

[18:03] the pepperoni and mozzarella balls

[18:05] aside, and I'm going to open up this

[18:06] shredded mozzarella and we'll add this

[18:07] now. I don't know, two handfuls. So,

[18:10] let's stretch this cheese in.

[18:15] It kind of looks like it has hair, but

[18:18] it's just cheese. Shower cap and set

[18:20] aside. Last, but not least, we have my

[18:22] personal favorite, which is aiago. The

[18:24] last time I used this, I accidentally

[18:25] shaved off a little bit of my knuckle

[18:26] when I was grading. That was Ow. That

[18:30] smells like feet. It's going to be so

[18:31] good, though. So, let's put in half of

[18:34] the oiago. Let's put in another big

[18:36] handful. We'll do our stretch and fold.

[18:39] And then we will put this shower cap on

[18:41] and put this on the stove. It's honestly

[18:43] probably time to start round four of

[18:45] stretch and folds on our first loaf. See

[18:47] how it got a lot more moist? I think

[18:49] that happens when you add in sugar. Oh

[18:51] my gosh, it's even starting to dye the

[18:53] color of the dough.

[18:56] Cool. This one was our plain one.

[19:00] Four and done. The mozzarella.

[19:06] So now we can give our sourdough a round

[19:07] of applause because we just finished

[19:09] step five, which was stretch, wait,

[19:11] stretch wait stretch wait stretch.

[19:13] Now that the stretch and folds are over,

[19:14] we can move on to step six, which is

[19:16] wait longer. Wait longer entails about 4

[19:19] hours, which really sucks for me because

[19:21] it's 7:30 p.m. I'm going to be shaving

[19:22] these at about 11:30 p.m. It's okay.

[19:25] Hello. Don't mind me. I took a shower

[19:27] and I selftanned and I put on my

[19:28] pajamas. I'm getting ready for bed. We

[19:31] just completed step six, which is wait 4

[19:33] hours and now we're going to move on to

[19:34] step seven, which is shaping. And I'm

[19:36] going to try to do this quickly because

[19:38] when I'm done with this, I can go to

[19:40] bed. Yay,

[19:42] bed. Let's start simple with our plain

[19:45] loaf. I'm going to flour the counter a

[19:47] little bit. See how this just pulls

[19:49] right off the bowl? It's kind of

[19:51] satisfying.

[19:53] And the bowl's like basically clean.

[19:55] This is going to be called laminating.

[19:57] So, you take it and you just stretch it

[19:59] out

[20:01] like this, like a big piece of paper.

[20:03] It's very sticky, so I'm just going to

[20:05] add like a little splash of flour. And

[20:07] then what you're going to do is you're

[20:08] going to fold it in thirds and then roll

[20:10] it up into a ball the other way. Grab

[20:11] this and fold it over. Grab this third

[20:13] and fold it over. You're going to just

[20:15] roll it this way,

[20:18] the hot dog way. So, I'm going to put

[20:20] way more flour on the counter. And then

[20:22] also some flour on here because this is

[20:24] really sticky. So, that was the

[20:25] laminating part. And now we're going to

[20:26] do the push and pull part. Put your

[20:28] hands like this like a butterfly kind

[20:30] of. And then you just push it. And then

[20:32] you turn it 25°. And then you pull it.

[20:36] And you kind of let your fingers slip

[20:38] underneath there. Oh, see? And there's

[20:40] this big bubble. And you're going to get

[20:41] all these fun bubbles. And that's great.

[20:42] Turn it 25°. You're going to butterfly

[20:44] your hands. You're going to push it.

[20:46] Then you're going to turn it 25° and

[20:48] you're going to pull it towards you back

[20:50] here. And what you're doing is you're

[20:52] creating tension on the top of the loaf

[20:55] so that instead of being really sloppy,

[20:58] floppy, doughy, it's going to have like

[21:00] more structure and stuff and it'll just

[21:02] look nicer and it'll look more tight.

[21:04] There's not like a set number of times

[21:05] that you do this just until you feel

[21:07] like it looks nice and pretty and firm.

[21:10] See how that looks way better than the

[21:11] blob we had before because we created

[21:13] surface tension by doing those push and

[21:15] pulls. So I'm just going to put a little

[21:16] more flour on top. Give it a nice little

[21:18] rub. And now I want to show you

[21:20] something unnecessary called a baneton.

[21:22] I have two bananatons. How many

[21:24] bananatons do you need? Zero. But

[21:25] they're nice to have. You know what you

[21:27] could do if you don't have a baneton is

[21:28] just use a normal bowl. So I have my

[21:30] cute little liner and my cute little

[21:31] bananaton just like this. And I'm going

[21:33] to take my sourdough loaf and I'm going

[21:35] to put it smooth side down in here. You

[21:38] can kind of see how it's still kind of

[21:39] sticky and stuff on the bottom. So, what

[21:41] I like to do is just pinch it closed

[21:43] because we made all that tension and I

[21:45] want to try to keep that tension. That's

[21:46] super sticky. So, I'm just going to put

[21:48] more flour on it.

[21:52] Shower cap. And we're going to put this

[21:53] in the fridge overnight. And

[21:55] congratulations. That's our first loaf.

[21:57] Yay. Woo. Let's do our second. Going to

[22:01] spread this out like a big piece of

[22:02] paper. Fold it in thirds. Thirds. And

[22:06] roll it. You can kind of pull it a

[22:08] little bit while you're rolling it. Just

[22:09] a teeny bit though. You see how it's

[22:11] like super open on the sides like that?

[22:13] You kind of want to close those. So,

[22:15] let's try to kind of tuck that. Tuck

[22:18] that in. Push. Pull. And again, I'm just

[22:22] doing this until I feel like the top is

[22:24] nice and tight. Kind of like if it was

[22:26] to have a faceelift and it was going to

[22:27] be really, you know what I mean? That's

[22:29] kind of what you want your bread to look

[22:30] like. And we'll put it in the baneton. I

[22:32] do not have one of those fancy little

[22:34] liners for this bowl. So, I'm just going

[22:35] to use a towel. You just want to make

[22:36] sure that they're not super fluffy cuz

[22:38] if you use a really fluffy towel, then

[22:39] you're going to have some fuzzy stuff in

[22:41] your bread and you don't want that. Add

[22:43] some flour.

[22:46] Cover it. Now we have my favorite aiago

[22:49] loaf. Same thing. I just love this

[22:52] sound. And it's soft like a pillow. Fold

[22:56] this in thirds.

[22:58] Roll it up. Push. Turn. Pull. I'm out of

[23:04] cute bananatons, so I'm just going to

[23:06] use this dirty bowl from before. Roll

[23:07] this upside down, smooth side down into

[23:09] my bowl. Flour. Fold the corners in.

[23:12] Shower cap. Done. One more. And this is

[23:15] where we're going to add some more

[23:16] inclusions.

[23:17] We're just going to put them everywhere.

[23:19] Instead of getting out a cutting board

[23:20] and a knife, I'm just going to cut these

[23:22] with my sewing scissors into quarters.

[23:24] So, I'm going to sprinkle this

[23:26] pepperoni. Oh, it looks like a little

[23:28] pizza. And now I'm going to do the same

[23:30] thing. I'm going to fold it in thirds.

[23:31] Before I fold again though, more cheese

[23:34] and pepperoni. We'll fold this one over.

[23:37] Put the rest of our cheese and

[23:39] pepperoni. So, we'll be extra careful on

[23:42] the push and pulls to try to keep them

[23:45] all inside. Sometimes the one with the

[23:46] inclusions look a little weird and

[23:48] lumpy, but it's okay because it's full

[23:51] of things that make it lumpy.

[23:54] See how that just has so much more

[23:55] tension than before? You can see that

[23:57] the pepperoni is starting to poke

[23:58] through. So, I'm going to try to pinch

[24:00] that closed as well. If you're doing one

[24:03] with inclusions and everything's kind of

[24:04] falling over everywhere, just do your

[24:06] best. It really doesn't matter that

[24:07] much. That is the completion of step

[24:09] seven, which is shape the loaves and the

[24:11] beginning of step eight, where they

[24:12] spend all night long in the fridge. So,

[24:14] I would recommend having it in there for

[24:16] about 12 hours or overnight cuz it's

[24:17] 11:00 p.m. and I'll probably cook it

[24:19] tomorrow morning whenever it's

[24:21] convenient for me. So, maybe like 8 to

[24:23] 12 hours. Step nine is go to bed. So,

[24:25] I'll see you tomorrow for the last step.

[24:28] Good morning. Who's ready to make some

[24:29] bread? It's actually not morning. It's

[24:31] 5:30 p.m. because when I woke up this

[24:32] morning, I forgot that I was actually

[24:34] supposed to go to a woodworking class

[24:35] with my friend. So, I spent all day

[24:36] making a cabinet with her. So, that was

[24:39] really fun. But now, it's time to make

[24:40] my bread. All you need to do is preheat

[24:41] the oven to 450°. You remember how I

[24:44] told you that a lot of sourdough things

[24:45] you don't need? What you do need is a

[24:47] Dutch oven. Oh, also, I painted my

[24:49] pantry rainbow. Isn't that fun? But

[24:52] yeah, you can see my Dutch oven here.

[24:53] They're pretty cheap. You can get one on

[24:54] Amazon for like $30 or $40. I'll link a

[24:56] few cute options. We preheated the oven

[24:58] to 450°. What's very important is that

[25:01] you have to preheat the Dutch oven. So,

[25:03] put the Dutch oven in your oven and then

[25:06] start preheating so that the Dutch oven

[25:08] is just as hot as your real oven. Which

[25:09] one should we do first? Maybe oiago. So,

[25:12] we can eat it first. Except I don't

[25:13] remember which one of THESE WAS AIAGO.

[25:15] WO! LOOK HOW BIG that got. Do you

[25:17] remember how tiny that was before? Is

[25:19] this my oiago?

[25:21] Yeah, that smells really stinky. So, I

[25:23] think that's Oiago. They have fancy

[25:25] silicone bread thingies that you can put

[25:27] your bread on and then you put the

[25:28] silicone thing into your pot. I don't

[25:30] have that. I just have parchment paper.

[25:37] I barely have parchment paper. No, I was

[25:40] just about to make four loaves of bread.

[25:42] Okay, maybe I have some in my rainbow

[25:43] pantry. Why is this parchment paper

[25:45] white and this one brown? Does the color

[25:46] matter? Are all parchment papers made

[25:48] the same? It says oven safe. We'll just

[25:50] put this in the oven and if I smell

[25:51] burning, then we'll stop. We're going to

[25:54] sacrifice the sprinkle loaf to test out

[25:56] my parchment paper. Maybe you do want

[25:58] the fancy silicone thing cuz then you

[25:59] won't run into a problem where you run

[26:01] out of parchment paper when you're

[26:02] trying to make bread. So, we're just

[26:03] going to lay out a piece of parchment

[26:04] paper and I'm going to take my loaf.

[26:05] Remember how we put the smooth side on

[26:07] the bottom? We want the smooth side on

[26:08] the top again. So, we're going to flip

[26:10] this upside down. Oh, look at how

[26:13] beautiful and round that is. Are you

[26:15] kidding? It's like burping a baby. This

[26:18] is another piece of sourdough equipment

[26:20] that you don't need, but you could buy

[26:22] if you wanted to. It's basically like a

[26:24] razor blade on a fancy stick. And all

[26:26] you do is cut a big line down the middle

[26:30] of your loaf. A lot of people get really

[26:31] fancy and they make really cute designs.

[26:33] I could not care less. So, I just make

[26:36] one big cut right down the middle and it

[26:38] works fine for me. That's called scoring

[26:39] your loaf. You know what I did here once

[26:41] actually is that scoring your loaf

[26:43] actually doesn't really do anything to

[26:44] the bread. But back in the olden days

[26:46] when they used communal ovens and

[26:48] everyone was baking bread together, they

[26:49] would score their loaf so they would be

[26:51] able to tell whose loaf belongs to who.

[26:53] I don't know if that's true or not.

[26:54] That's what I heard on the internet. So

[26:55] obviously it's true. So now I'm going to

[26:57] put my loaf in here.

[26:59] And back in the oven it goes.

[27:02] Okay. And then we're going to set a

[27:04] timer for 35 minutes. Three things to

[27:07] note. Number one, you don't need this.

[27:09] You could use a knife. It would be

[27:10] totally fine. Number two, if you watch a

[27:12] lot of videos about people making

[27:13] sourdough, you might see them throw ice

[27:15] cubes in the side or sometimes they put

[27:17] little grains of rice at the bottom. I

[27:19] don't do that. I'm pretty sure if you've

[27:21] been baking and your bread is like

[27:22] really dry, you can put an ice cube in

[27:24] there to help make more steam and keep

[27:26] it moist. I've never had that problem.

[27:29] My bread tastes fine, so I don't add

[27:31] ice. Reversely, if your bread seems too

[27:34] moist, you can add some little grains of

[27:37] dried, uncooked rice to the bottom of

[27:39] the pan and then you put the parchment

[27:41] paper on top of it and then the rice in

[27:43] there will help absorb some of the extra

[27:45] moisture. Again, I feel like my bread

[27:46] tastes fine. So, I don't do that either.

[27:48] One thing I did learn though is the

[27:50] first few times I made sourdough, the

[27:51] bottom would get completely black and

[27:53] burnt, even though the rest of it was

[27:55] perfectly fine. And so, what I figured

[27:56] out, if you put a baking sheet

[27:58] underneath the Dutch oven, it won't burn

[28:00] anymore. Okay, we have 20 seconds left

[28:02] on the timer. That white paper is just a

[28:04] little bit burnt. It's okay. 5 5 4 3 2 1

[28:13] I feel like it's like Now, what we're

[28:16] going to do is take the lid off and let

[28:18] it brown for five more minutes. Maybe

[28:20] three depending on how it's looking.

[28:21] Yeah, it's kind of burnt a little bit.

[28:23] So, I don't actually I'm not even going

[28:25] to brown it. If I let that brown

[28:26] anymore, it's going to not be brown

[28:27] anymore. It's going to be black. Why is

[28:28] that so burnt? My guess is going to be

[28:30] because of all the sugar. I think sugar

[28:32] cooks differently maybe. I don't know.

[28:34] It's going to be really pretty on the

[28:35] inside though. You could use a cooling

[28:37] rack if you want to. I like to just put

[28:38] it on the stove. So, I'm just going to

[28:40] put this over here. Now, let's cook my

[28:42] aiago.

[28:43] I'm going to show you how to cut this

[28:44] with a knife in case you don't have one

[28:46] of these fancy little bread razors. You

[28:49] just

[28:51] cut it. This one also looks a little bit

[28:53] more flat than the other one. Again,

[28:55] science. I don't really know. But here's

[28:56] the thing. I usually mess up something

[28:58] here or there. Like this time I

[28:59] accidentally let this ferment for like

[29:01] 18 hours in the fridge when I was going

[29:03] to do maybe 10. But it's fine cuz you

[29:05] just cook it the same way and I feel

[29:06] like it always turns out amazing. I kind

[29:07] of have this theory that sourdough bread

[29:08] is foolproof because I'm a fool and I

[29:10] make great bread. And I'm going to do 35

[29:13] minutes again cuz that's what I always

[29:15] do. You do need to let the bread cool

[29:16] for 1 hour before you cut it open. So

[29:18] let's cook a few more loaves and then

[29:20] we'll cut that sourdough open. I can't

[29:22] wait. I hear the oven. Let's take the

[29:24] lid off and hope that it's not burnt

[29:25] like the last one. Yes. See how it still

[29:28] looks like not burnt like the other one.

[29:31] We're going to put this back in the oven

[29:32] for five minutes to brown the top.

[29:37] I also am going to put the lid back in

[29:38] the oven so that the lid stays hot so

[29:40] that when we move on to our next loaf,

[29:42] it's all hot and ready to go. Let's do 3

[29:44] minutes. My beautiful loaf is ready. I

[29:46] love the smell of cheese. Ow. I need my

[29:49] nails to be a little bit longer. This

[29:52] loaf looks a little bit ugly, but it

[29:53] will taste the best, I think. You know

[29:56] what we could try to do on this one is

[29:57] make a fun design. I've never ever ever

[29:58] tried to do a fun design. Wow, that one

[30:00] is juicy and plump. What I see a lot of

[30:03] people do when they make really pretty

[30:05] loaves is they dust the top of it in

[30:07] flour and then as it grows open, only

[30:10] the top part has flour and it helps to

[30:12] make a really pretty design. And I'm

[30:14] going to dust the top of this in flour.

[30:16] Why do I not do this on any of my other

[30:18] loaves? Well, because it doesn't affect

[30:20] the taste and I really don't care, so I

[30:22] don't. So when you score it, scoring is

[30:24] like cutting it. But then when you bake

[30:26] it and that score mark comes up and is

[30:29] like all pretty and stuff. That's called

[30:31] an ear cuz it sticks up like a little

[30:32] ear. I don't really have an ear here.

[30:34] Maybe I'm doing something wrong. I don't

[30:36] know. You can let me know in the

[30:37] comments if I'm doing something wrong.

[30:38] I'm not saying that this is the perfect

[30:40] sourdough recipe ever. I'm just saying

[30:41] that this is how I make my sourdough.

[30:43] And I think my bread is amazing. I think

[30:45] I'm going to do a big score

[30:47] on the side here. See how this one's

[30:50] really deep? So that's your quote

[30:52] expansion score cuz that's where it's

[30:53] going to expand. And then you make just

[30:55] a baby cut. So these are wheat stalks. I

[30:58] think everyone say a prayer that this

[30:59] looks nice and cute and yummy when it

[31:00] comes out. So we're going to put this

[31:02] back in here. Put this lid on. 35

[31:05] minutes. I think I'm going to do the

[31:07] laundry.

[31:09] The best sound ever. Oh my gosh, that

[31:12] looks so cute. Okay, let's give it five

[31:15] more minutes. Why don't I have a pretty

[31:17] ear on my loaf?

[31:20] of sour dough. Scoring angle matters

[31:23] more than depth. Oh. Oh, you're supposed

[31:26] to score at a 30 to 45° angle, not

[31:29] straight down. Oh,

[31:32] I didn't know that. Let's try that with

[31:34] this one that I'm about to make in a

[31:36] second, and we'll see. Oh, that's just

[31:38] beautiful. The wheat stocks look a

[31:40] little bit more like bugs, but that's

[31:41] okay. You can eat bugs. Look at how

[31:44] plump that is. You can see where I cut

[31:46] it, but this line is flat. Whereas this

[31:49] seam is kind of popping open like this.

[31:52] That is the ear. This

[31:55] is technically an ear, but it didn't

[31:56] ear. You know, the ear is not earring.

[31:58] This ear is baby earring. That's a good

[32:01] loaf of bread right there.

[32:04] And let's do our last loaf of the

[32:06] evening. Let's try a 45° angle. If this

[32:10] works, I'm going to be shocked.

[32:12] Oh jeez. It's already 8:00 p.m. 35

[32:15] minutes. That's what I'm saying.

[32:17] Sourdough is easy, but it takes forever.

[32:18] So, if someone gives you a homemade loaf

[32:20] of sourdough bread, they probably really

[32:22] like you. That's a very thoughtful

[32:23] present. I'll be back in 30. It's done.

[32:27] Did it leaf?

[32:29] Ah, no. Well, a little bit. It leafed

[32:31] more than the other ones. That looks so

[32:34] good. There is cheese everywhere. Let's

[32:37] timer 5 minutes. When we eat that one,

[32:39] we should dip it in marinara. It's

[32:42] ready. It's ready. It's ready. It's

[32:43] ready. This might be the most beautiful

[32:44] one yet. Look at my magician's trick.

[32:47] Oh, that didn't work. It's like snow.

[32:51] It's not funny cuz I'm the one that has

[32:52] to clean that up.

[32:55] That scared my dog. He's okay. So, it

[32:58] did ear a little bit more. It's hard to

[33:01] tell though because there's like pockets

[33:02] of pepperoni and cheese just coming out

[33:05] literally everywhere. Just so much

[33:07] cheese. They all look so different even

[33:09] though they're all from the same batch.

[33:11] So, here's my plain loaf. It eared.

[33:13] Okay. So pretty. And then these are the

[33:15] little wheat stocks that we made that

[33:17] kind of look like bugs to me. My

[33:19] favorite part of a sourdough loaf is

[33:21] something called the blisters. Can you

[33:23] see all those little bubbles? And then

[33:25] we have the oiago loaf, which is a lot

[33:27] more dense and flat, but I think it's

[33:28] just going to be equally as delicious.

[33:30] And you can see that this one doesn't

[33:31] have as many blisters, but instead of

[33:33] blisters, there's just like cheese

[33:36] pieces everywhere. This is my sprinkle

[33:38] loaf. There's no question that this one

[33:39] was cooked. It's a little burnt on the

[33:41] top and the bottom, but the sides look

[33:43] really fun and colorful. I bet the

[33:44] inside is going to be stunning. This one

[33:46] just absolutely looks stunning because

[33:48] the cheese is just squeezing out

[33:50] everywhere and that just looks insane.

[33:51] We can start cutting into some of these.

[33:53] You want to? I bet it's going to be

[33:54] absolutely amazing. Stunning.

[33:58] How does it look?

[34:00] That's so pretty. That is so fun. I'm

[34:04] interested to try this because I usually

[34:06] don't like sweet and tangy mixed

[34:07] together like I was telling you with the

[34:09] chocolate chips, but we'll see.

[34:13] I'm going to hold to my opinion that I

[34:15] don't like sweet things mixed in with

[34:16] sourdough. It's not bad, but it's not my

[34:19] favorite. I bought paper bread bags on

[34:20] Amazon because I kept putting this in

[34:22] plastic bags and then it just was

[34:24] getting really steamy and then the bread

[34:25] was getting soggy, so I bought paper

[34:27] ones. My friends won't mind that I give

[34:29] them a loaf of bread with a piece cut

[34:31] out of it. Next, let's do aiago. my

[34:34] favorite. You can't even really see the

[34:35] cheese, but you know it's in there. See,

[34:37] you just squish it and it comes right

[34:38] back up. I don't really know what that

[34:40] means, but I think it's a good sign. Oh,

[34:42] that's delicious. Now, let's cut open

[34:44] the normal one. This might be the most

[34:46] beautiful loaf of bread I've ever made.

[34:47] You want to see? That's just so pretty.

[34:50] Fantastic. Give me 14 of them right now.

[34:52] Listen to this.

[34:55] I literally cannot stand it anymore. I

[34:58] have to eat this loaf of bread. Okay,

[34:59] you can look first.

[35:02] Oh, it's still steaming. I can see the

[35:03] steam from the back. I know I just cut

[35:05] it in the middle, but I am dying to eat

[35:07] this piece right here on the side cuz it

[35:09] just looks like cheese

[35:11] everywhere. Oh my goodness,

[35:16] that is very good. I don't even like

[35:18] pepperoni that much, honestly.

[35:22] Yes, yes, yes, yes, yes, yes. Well,

[35:24] thank you so much for watching my boring

[35:25] tutorial. I hope it wasn't too boring,

[35:26] and I hope it was mildly helpful. I am

[35:28] no bread wizard, so I am open to any

[35:30] tips anyone has or if you have any

[35:32] questions, please leave them in the

[35:34] comments and I'd be happy to try to

[35:36] help. But I'm also just learning. I've

[35:39] only been making sourdough for maybe

[35:40] like 6 months, just ever since this baby

[35:43] was born. I'm just kidding. He's like 7

[35:46] years old. Thanks for watching. Bye.

[35:48] Yay. You made it to the end of the

[35:50] video. Thanks. Does that mean that you

[35:52] want to subscribe? Here's a link to

[35:54] another video that YouTube thinks that

[35:55] you might like. And as a reminder, the

[35:57] recipe and all of the links to things

[35:59] that you might need are in the

[36:00] description if you have any questions.