Here I explain what the different baking terms I use mean;
Feeding = To refresh the sourdough. Pour some of the old sourdough away and mix in the needed amount of fresh flour and water.
Folding = A baking method needed especially when making focaccia. For doing this you need an oiled hands and oiled tray or other suitable surface. When lifting your dough up from the box/bowl you can use it’s own weight to stretch it. And then I let the drawings speak, since folding is quite complicated to explain.
Kneading = Very important part of baking. For kneading you need a baking bowl. Then you gently hold the dough from the middle with your left hand and with your right thumb and forefinger you grab the dough from the edge and place it in the middle. This is gentle work – no need to stretch the dough or squeeze it (unless you find drybits). Repeat this according to your recipe (15-30 times) and once done, turn the dough around. If the top is torn, do less kneading the next time. This is repeated usually every 10 minutes, 3-4 times. Always when starting and finishing the kneads turn your dough around, so that the kneading always happens on the same side.