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I have a question that involves why some recipes call for slap & fold on the table, while other recipes allow you to essentially pull and fold the dough after autolyse in the bucket. When I have made the sour dough 70% boule recipe, or especially the great brown bread recipe on your website, it can be a real physical work out for me to do the slap & fold routine on my cutting board. I'm rather short, so its stressful on my shoulders, and takes me longer to get a good gluten network going than most videos seem to indicate.

Some recipes call for boiling your brine, some don't. Would boiling dissolve the ions further, so they'd be more effective at penetrating the meat. Is that why some people boil their brine?

Hi I had succes The first time I watch the video on sourdough starter and how to make a boule, it must have been a fluke as now 2 and half weeks of trying and almost 4kgs of flour later I cannot get my starter to float, I told 2 of my friends about the videos and they have been trying for a week and they havent been able to make the starter float either, 2 of us are using filtered water and 1 is using rain water so I doubt if its the water, we are in winter in Melbourne Australia so the temp inside the house is min 8c max 19c weve all been following the instructions closely, Ive even tried

Hello! Nice to meet you all, my name's Rose and I'm new here! :)