Відео

Thanks for the question. I proof overnight, at least 10 hours in the fridge. It is possible you are not baking it long enough. Use an instant read thermometer to check the internal temperature of the bread. You want it to be about 200°F (93°C) ± 5°

@@SourdoughSimpleton Thank you very much. I do have a thermometer so I will do this.

Thanks

Glad it was helpful!

Glad it was helpful! You are very welcome '

You are quite welcome. Putting these topics in understandable terms has been the goal of this project. I am happy to hear that my work helped you in the process.

I have been using the same starter, made with AP flour, for all my bakes. The amount of AP flour from the starter is not as significant as the rye used in the recipe; it seems to come out fine. You could certainly use a rye starter, which may further enhance the bread. Let me know...

I'm glad that it helped. I try to answer those questions that I had along the way, to help others navigate this path. Do check out the other videos as well, and subscribe to the channel.

Woo, that is warm! Typically 30°C (86°F) should not stop the rise, but hasten it. How active is the starter, itself, apart from the dough you are trying to rise?

@SourdoughSimpleton there is still a few bubbles but no rising 🫤. It's the first starter

I would take a small amount, say 100 grams, add 100 grams of filtered water and 100 grams of unbleached AP flour, and set it in moderate temperature for a day and see if it gets started. If it does, take 100 grams of that mixture and do it again, to try to refresh the mixture.

Glad it was helpful!

You're welcome!

Actually, the original weight is irrelevant. I did this video when I was just starting, and was still stuck in the "113 gram" rule at that time. The truth is, when you set up your starter to rise, the most important thing is to use the 1:1:1 ratio, and equal amount of starter, water, and flour by weight. You could use 100 grams of each, and end up with 300 grams of starter, or, if you just wanted to keep it going, just 50 grams of each component. Check out this later video, "Honey, I Killed the Starter," at ua-cam.com/video/qysJUAOoyF0/v-deo.htmlsi=FMU_9-2iomVqRhUx for more on the topic, and keep up the good work!

You are quite welcome. I do my best to demystify and clarify what all these terms mean. Please do subscribe to the channel and check out the other videos.

Sometimes the information comes in bits and pieces and finally assembles itself into a recognizable form, and you look and say, "Ah Hah!" Thanks for the kind words.

I am glad it helped. Putting explanations and details such as that was the initial reason for starting the channel, and I continue to look for issues that beg clarification. Feel free to let me know if you have any issues or questions.

Indeed, once I started using the parchment paper, that stone stays so nice and clean! You might enjoy my tip about dealing with parchment paper at ua-cam.com/video/ApPt23vqrGc/v-deo.html

Maybe your starter was a bit on the thick / not too hydrated level, so the inside would not cook. Try adding a bit of water, and cooking it at a lower temperature so that it will cook through without burning.

While I understand your comment, the fact is that essentially all commercial rye bread, and most recipes, call for a mix of wheat and rye flour, with wheat predominating in the majority of times. All rye would yield a very dense bread, similar to the peasant bread of Europe. The mixture of wheat and rye allows the flavor of rye to come through while producing a bread ideal for that deli sandwich. Overall, the comments on this bread have been favorable, try it!

Glad it helped! I am much the same way, which was a major reason for starting this channel, website and Facebook page.

Thanks, so simple, and it works!

Sounds great! Please let us hear of your experiences on the Facebook page!

My sourdough bread came out tasty. Thank you for all your wisdom.

Exactly what I was trying to accomplish. So many voices with so many different views, just tried to bring some clarity to the issue.

You're so welcome!

It is possible to make a starter without wheat flour. You might want to try using a little bit of yeast to jump start the process. Of course you'll want to bake your bread with gluten-free flour as well. I will be interested to hear your progress. Please do post it to the Facebook page.

In general, the less starter you use to seed the mixture, the longer it is going to take. I rarely use more than 1:2:2, which, for me, is a great "set up at night and bake in the morning" mixture. If I need more quantity than that would provide with the available unfed starter, I do it twice, sequentially.

Glad it was helpful! My goal with the Sourdough Simpleton series is to try to demystify and explain the process. Look for more videos in the future.

Yup, gone the next day. It seems to be a common problem! Thanks for your feedback, and glad you enjoyed the bread!

A watched dough never rises? Kind of like a watched pot boiling, I guess!

You know, I did not know I said that until someone pointed it out to me. After I stopped laughing, I decided to just leave it in and see who caught it!

I loved it! Lol

You raise a common issue. If you start with discard, unless you are using another leavening agent, you have to essentially allow the discard to become active starter in order for your dough to rise. I deal with that in my video "The Truth About Sourdough Discard Recipes" at ua-cam.com/video/jOgwm5nf7AY/v-deo.html Ways to lengthen the time of ferment is to keep the dough cooler, such as in the refrigerator, or use only a small amount of starter, so that it takes longer for the starter to grow to the needed size. Thanks for your comment.

I am used to kneading, and it seemed to work well with this bread. Not sure that stretching and folding would not work, but I kneaded. Not heard of scalding the flour, and I tend to think that may just be one baker's preference. Good luck with the bread, and thanks for the comments.

As you can see by the photo posted along with the adding of the starter, this was old, inactive starter with hooch on top. Inactive starter is another term for "discard."

My pleasure. It is one of those topics that is interesting when one looks at history.

At eight seconds into the video you can see the bread sliced with the crumb quite visible.

@@SourdoughSimpleton Thank you so much.

Glad you liked it! I am trying my best to answer those questions that I hear most often on the Internet sites. More to follow!

Hope you enjoy!

Thanks for the comments, and glad that you enjoy the bread. In general, I have found that you do need a bit more time on larger loaves to cook the center completely. The inside temperature of bread should be in the 190°F-200°F (88°C-93°C) range. A rapid read thermometer can give that information quickly with a tiny hole that no one will notice!

@@SourdoughSimpleton Thank you for the quick response! ☺️

Glad it was helpful!

Glad it was helpful!

Sounds great! Let us know how you do with the recipe.

Glad it was helpful!

Glad you liked it! You might check out the recent post for Sourdough Crackers for another quick recipe that uses unfed starter.

@@SourdoughSimpleton Yes. I checked it out and I plan trying the crackers...thank you!

Glad to hear it. There have been many great responses for this bread, and I am happy that you had success. On the flip side, check the latest video I posted for a very, and I do mean very, simple recipe for crackers.

Thanks for the response. Do check out the others one the channel, including a very simple recipe for crackers I just posted.

Really it's either way. That little additional flour won't change the final product that much. I usually use rye only in the initial stage of the process.

It sounds like you are making a good start. Take a portion of your current young starter mix, say 50 grams, mix it with 50 grams of flour and 50 grams of water, and let it sit for 4 to 8 hours until it doubles in size, then take 50 grams of that mixture off and do it again What you don't use can be discarded, it is likely too young to be used for baking. After three or four cycles, you should have a robust starter that is ready to use.

If the starter is active, go to it. I have had many favorable comments about this bread, and I hope you enjoy it as well. The corned beef shown in the video, though, is another story!

You can get enough iodine in your diet from other sources, the few grams of salt in your sourdough won't significantly impact that. But iodine is a problem, as it can kill the sourdough microbes. See more in this short video from this series: ua-cam.com/video/Jgr4LEWJgaI/v-deo.html

Ok Thank you. I think I saw the video a lot later after I wrote this. Thanks for answering.

@@deebee533 Happy to help. And the "float test" is not always accurate. If the starter has risen appropriately, it should be fine. Most do not do a float test.

Yup, that's pretty much was the video describes. But people still ask about it when starting out in sourdough baking.

Hope the bread came out well, please do let us know.

Glad you enjoy this bread. It has gotten many good reviews, and I'm happy to help folks with the recipe.