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Thumbnail: Master Class: Ben Starr's 10 minute Simple Sourdough (for lazy people!)30×

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Master Class: Ben Starr's 10 minute Simple Sourdough (for lazy people!)

Ben Starr1.3M views1:01:571y agoWatch on YouTube

30× its channel’s median of 43K views

Measured only, not heard: our transcription (ElevenLabs Scribe v2) is out of credit until 2026-11-27 08:23 UTC. This teardown cost nothing to make; its full review comes once transcription is back.

Computed from Measured only: YouTube's replay peaks and chapters as YouTube serves them; views and the multiple from Hook Detector's index (views over the median of 43,172 views across the channel's 29 recent uploads), read 2026-11-06. Page built Nov 7, 2026.

Where viewers rewatch Replay peaks, measured by YouTube, not retention

0:0030:581:01:57
  1. Peak2:28 to 3:05
  2. Peak27:15 to 27:52
  3. Peak51:25 to 52:02
  4. Flat stretch17:57 to 21:03
  5. Flat stretch27:52 to 32:50
  6. Flat stretch34:41 to 38:24
  7. Flat stretch52:39 to 1:01:57

How it opens read from the video by Hook Detector

at least it's going to look like a miracle to those of you who have spent hours and hours watching Facebook sourdough videos and think that baking a loaf of sourdough bread is about as complicated as I don't know figuring out your Facebook privacy settings nobody can figure that out right folks you have

0:09 to 0:24contrarian claim

How it is built its chapters, as YouTube shows them

  1. 0:00Sourdough doesn't have to be hard
  2. 2:48Quick demo/overview
  3. 8:36Master Class begins
  4. 9:06You MUST have a scale
  5. 10:10Sourdough starter
  6. 11:57NEVER pour off hooch!
  7. 12:42Texture of your starter (thick or thin?)
  8. 13:35How soon can you bake after feeding your starter?
  9. 14:15Water
  10. 15:17Inclusions (adding stuff!)
  11. 15:39Flour
  12. 16:30Whole wheat/Rye/Spelt/Einkorn flour additions
  13. 17:11Salt (why more salt makes the recipe flexible)
  14. 18:11Gluten Free? (Starter? Sure. Bread? Never.)
  15. 18:40Gluten is Everything
  16. 20:24Lowering the salt content
  17. 21:14Mixing
  18. 21:52Too sticky to mix?
  19. 22:09Rising in ziploc bags
  20. 23:00First rise / bulk fermentation times
  21. 26:05Refrigerating the dough option
  22. 27:15Transporting dough to bake elsewhere
  23. 27:53Understanding fermentation
  24. 28:35Science!
  25. 28:48Naughty animation by S0UD10 STUD10
  26. 31:52Sourness of bread
  27. 33:02Is the dough ready to shape?
  28. 34:14Baking vessels (Dutch ovens, loaf pans)
  29. 35:36Size of Dutch oven
  30. 36:59Preventing sticking (oil/spray/parchment)
  31. 38:27Risks of overproofing in ziplocs
  32. 40:14Shaping a boule for Dutch oven baking
  33. 42:04Too sticky to shape?
  34. 42:32Dough tears while shaping?
  35. 42:58Timing of the second rise
  36. 43:54Shaping a loaf for a loaf pan
  37. 49:14Scoring a loaf
  38. 49:41Scoring a boule (Sourdough Ear)
  39. 50:10High humidity delays crust development
  40. 51:00Baking at elevation
  41. 51:26Starting in a cold oven
  42. 52:01Convection is irrelevant
  43. 52:28Importance of cooling fully
  44. 53:53The Insanity of Modern Sourdough Thinking
  45. 55:20Browning or Burning
  46. 56:04Tasting!
  47. 56:53The ONLY kind of bread knife to own
  48. 58:19Preserving freshness with beeswax cloth
  49. 59:14NEVER REFRIGERATE BREAD!!!
  50. 1:00:29Rewarming makes bread moist again
  51. 1:00:57Shameless groveling