Join me as we explore the incredible technique of bulk fermentation using the Billie Olive aliquot jar method. In this detailed tutorial, I'll walk you through the entire process, sharing tips and tricks I've learned along the way. Whether you're new to sourdough baking or experienced, you'll find something valuable in this video.
In upcoming videos, I'll include Fahrenheit temperatures alongside Celsius. As a preliminary reference:
-24°C converts to approximately 75.2°F
-25°C equates to roughly 77°F
-26°C equates to roughly 78.8°F
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Timecodes
0:00 - Intro
0:08 - Unboxing Billie Olive aliquot jar
1:27 - Getting ingredients ready
2:02 - How to use Billie Olive aliquot jar
2:47 - Bulk fermentation with aliquot jar
3:53 - Dividing & shaping sourdough
4:39 - Cold fermentation
5:12 - Cleaning billie olive aliquot jar
5:45 - Scoring & baking the sourdough
6:43 - Sourdough crumbshot
🍴 RECOMMENDED SOURDOUGH EQUIPMENT
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Dough Whisk [ Ссылка ]
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Kitchen Scale [ Ссылка ]
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Billie Olive Aliquot Jar [ Ссылка ]
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