My starter is too sour. Made pancake from discarding and it tasted like vinegar pancakes. Few days later I didn’t want to waste again so I put baking soda when I made the pancakes and it neutralised the acidity so well. It works really well to control the sourness
@@ramenyummm You could opt for removing the brown liquid that forms on the top of the starter instead of mixing it again. Less feeding (once every 2-3 days if sitting on your countertop - once a week if kept inside the refrigerator), stirring the brown liquid, more flour than water, and keeping the starter at a warm room temperature= tangy, sour taste. Daily feeding (once or twice a day), discarding the brown liquid, more water than flour, and storing your starter in the refrigerator= mild sour taste. I'm not quite sure if adding baking soda or baking powder may alter the wild yeast and bacteria cultivated in the starter. Might as well try some of the things I enlisted just to be sure you're getting the micronutrients sourdough naturally has.
Agreed, The Bread Code channel tackles the overly sour starter situation with understanding the science behind fermentation. I’m going for a traditional sourdough bread that our ancestors made for centuries and don’t want to add baking soda to correct an overly fermented starter. I don’t want to overly complicate this or need add-ins... uneducated illiterate peasants used to make this bread day in and day out, we just need to master the craft. I’m going for self sufficient and self sustaining starter, just flour and water and the right ratio🙏
Do not, do not, do not measure ingredients for bread using cups and/or measuring spoons. Scales after the only accurate way to measure for bread (or really anything, but it’s especially important for bread.) Also, this business with adding baking soda to the dough before shaping is nonsense. First and foremost, the advice is to add up to a teaspoon of soda to the dough, but it doesn’t say to HOW MUCH dough. A teaspoon per kilo? Per pound? Per loaf? If so, what size are the loaves. This advice is asinine. Secondly, why would you go out of your way to make a sour dough only to neutralize that acid with an alkaline ingredient. Third, trying to evenly disperse a powdered ingredient into the dough after its bulk fermentation is, pardon the pun, a recipe for disaster. Even if this were a good idea (which it isn’t!) this type of ingredient would have to be added either during the mix or at the end of the autolyse with the salt. Do not follow this advice.
Lot of misinformation here. You cannot expect to “pass” a windowpane test just after the autolyze. It needs several rounds with stretch and folds or kneading. Baking soda?!? Seriously?
@Louise Murphy I might stand corrected here. But my window always brake even after 2 hours autolyze. So I have stopped doing the test at this stage. But it can offcause be related to the flour available here. Typically 11 to 12 % protein content for the wheat.
@Espen Adding baking soda to sourdough is the primordial sin, but you can pass the window test after 1h autolyse no problem. I'm baking sourdough every other day.
Yes! The windowpane test after autolyze?! Wtf is that?! The gluten formation isn’t there yet. That stage is all about the proteins and enzymes, nothing regarding gluten. The baking Baking soda part was really confusing to me. I DO use baking soda while making sourdough pancakes with hungry discard. But NEVER with a fee starter or while making bread
I find this video hilarious.. if you are a sourdough newbie and want to be scared off from ever trying to make bread, just watch this intimidating "newbie" video! lol
5:55 that's blatantly wrong. Gluten is good. That's what's keeping everything together - and what makes the window test (after kneading or streching and folding) possible. Edit: BAKING SODA? WTF IS WRONG WITH YOU?
I teach "No Fail Sourdough" at a local university. Most of the important points of the video are wrong. Our students get a very simple, no weighing or thermometers, recipe and process. The start we provide to the class is 170 years old from a well known bakery in San Francisco and it, 1/2 cup, goes directly from the fridge, where it is stored, into 2 cups of cool or room temp water. Add 4 cups of bread flour and mix. 1/2 hour later add 1 tsp salt. Tartine's fold and turn method for 3 hours then divide into 2 loaves, shape and rest in the fridge 8-12 hours. We rest the dough and bake it in a cheap, stainless steel, dog water bowl that has been coated with cooking spray and flour. The bread /dog bowl is covered with a similar bowl as a lid to hold in the steam for a nice crust. It is baked ar 475 F for 20 minutes with the cover on and browned for 8-10 minutes with the top off. Our bread is delicious, it has a soft, tangy crumb and crunchy crust, and has a wonderful shape and color. Those instructions in the video and what is often found on many other sourdough videos do a great disservice to anyone who tries do make sourdough bread, pizza, pancakes, etc.
Yes! I started using baking soda but just for the recipes with the sd discard. Game changer ! Cut the sour taste and the recipes came as pillow soooo soft
Thanks for the video! But I wouldn't agree that you need to feed your starter every 12 hours! Every 24 hours is absolutely fine for room temp or you can pop it in the fridge and feed it when you need it (I've left mine for a full month and come back and it's been fine). Also it's much more accurate to feed your starter based on weight measurements rather than volume since different flours have different weights. I have a few videos on my channel for beginners to sourdough and what to do with the leftover starter!
I'm sorry. NO NO NO. Literally all of this is wrong. Sourdough pizza takes multiple days. Your starter should triple. Gluten is good. Baking soda should never be in sourdough. The tangy part of sourdough is what makes sourdough sourdough. If you really want to get a good temperature, buy a proofer.
Yes! Or I have a video on my channel of how to make it into a quick and tasty flatbread by adding a few more ingredients. Hate to see people wasting flour!
Can this video please either get taken down or edited to actually have some information. Riddled with misinformation. This video will just confuse people.
I’m sorry but it’s just a load of BS. Starter being difficult to handle? Evolving in a way it’s unpredictable? Wrong. It’s easy. It’s friendly. It’s just good.
100%. I'm getting really frustrated with people talking more and more about how intricate breadmaking is. It's really not that difficult. Small learning curve and literally anyone can do it.
Tom, there are factors that can prevent it from being really great starter though. It's handy to know that. If you don't have a really good starter, you will not have a great loaf.
CaliforniaLove flat right. Been making soughdough bread for 12 years and NEVER have I had any problems with the starter. Feed it once a week, keep it in the fridge and you’re settled for life!
Sylvia Carlson in my opinion, that’s really just scaring people away by saying that something might happen even though it’s just like 1% of the real chance it can actually happen. I’ve been making sourdough bread for over 12 years now and teaching others how to do it for over 5 and NEVER have I experienced any problems with the starter. Two simple rules and it never goes wrong: feed it once a week, keep it in the fridge. That simple. Regards!
@@tombek734 exactly. Humans used starter for thousands of years before we came around with our pretentious nonsense. No digital scales, just the basics and fire.
"proofing" not "proving." Also, using baking soda to improve rise or reduce acidity might be an inviting shortcut, but it is covering for poor method. Lactic acid builds up when the dough is over-proofed, or over-proofed at a temperature over 82 degrees F. As well, getting a light loaf with good oven spring is the reward of good process, not adding additional leavening agents. .
I agree with the comments below about misinformation but would add that I have had terrific results using my starter right out of the refrigerator. I don't even feed it before I use it. Of course, I fed it the last time I put it in the fridge and can see how healthy and bubbly it is.
There is so much wrong with the information provided here, I don't even know where to begin. And I'm nowhere near a master sourdough baker. Grats on the views, I guess.
I stopped after 0:50. This is a typical "We do not know anything about this but we googled a bit and made a video" If you are like me and love making sourdough, do not watch this video.
chech out bread code too. The reason it’s too dense can be because of multiple reasons. Too high hydration (most tutorial videos have high protein speciality flour which can handle 80%+ hydration. Your hydration level is dependent on the protein content of your flour so for most that will be 65%-75%). Your starter is not active enough. Your starter is too acidic. You’re not layering the gluten network properly through proper dough handling. You’re not fermenting long enough. You’re not using a dutch oven while baking.
I liked this video but no I woulnt use baking soda why is everyone so angry. Go make a video yourself it’s not so easy especially when you have all the hackers.
If you are new with bread baking, this is *not* the right vid for you. So much misinformation. From not being able to pronounce autolyse to adding baking soda. The fact that they used clips from of the better vids regarding using a sourdough starter just hurts to watch.
As a physician/science-y guy and an amateur cook, I always laugh when the bakers say "Auto-leese". In my professional life (and throughout university) Autolysis is a science term before it was a baking term, and this video says it correctly - "Autol-o-sis". I don't think I've ever heard someone in science pronounce it "Auto-lee-sus". That's just funny sounding. haha. To each his own though I guess and words take on their own meaning/pronounciation when they are used across different fields.
@@Vihsadas the bakers pronounce it that way probably because it's ‘’autolyse‘’ (auto-lee-s) in french, I started to bake with french videos, I thought it's the same word in English until I saw your comment.
Hello. If the total weight of bread dough is about 600 g. What is the recommended size of the pot. ?? And another question. Does the size of the pot matter ?? Is a large pot and the dough small is important for the success of the bread in baking ??? Thank you I would love to get an answer from you
Well that clip is from another video, and it is a sourdough cinnamon roll. So it is icing and I think they dusted some powdered icing sugar on top of it so it looks kinda weird.
For goodness sake please realise that most of the modern countries of the world have converted to METRIC and rid themselves of the outdated imperial systrem years ago
Uhm … you can totally find out exactly how much hydration your flour can handle. Also, gluten is necessary if you want anything other than a hockey puck. And it begins to form as soon as you wet the flour, so good luck with that one….. Baking soda???? What the what what now? This whole video was a mess.
What's your favorite thing to bake?
Sourdough Chocolate Banana Loaf Cake
diarrhea snaps
Not sourdough bread with baking soda that's for sure
Not one found on your channel, that's for sure.
Weed
that's one of the worst and most uninformed sourdough videos.... adding f..ing baking soda to a sourdough bread???
True who bloody said that first is an idiot
My starter is too sour. Made pancake from discarding and it tasted like vinegar pancakes. Few days later I didn’t want to waste again so I put baking soda when I made the pancakes and it neutralised the acidity so well. It works really well to control the sourness
yes, complete BS !!
@@ramenyummm You could opt for removing the brown liquid that forms on the top of the starter instead of mixing it again. Less feeding (once every 2-3 days if sitting on your countertop - once a week if kept inside the refrigerator), stirring the brown liquid, more flour than water, and keeping the starter at a warm room temperature= tangy, sour taste.
Daily feeding (once or twice a day), discarding the brown liquid, more water than flour, and storing your starter in the refrigerator= mild sour taste.
I'm not quite sure if adding baking soda or baking powder may alter the wild yeast and bacteria cultivated in the starter. Might as well try some of the things I enlisted just to be sure you're getting the micronutrients sourdough naturally has.
Agreed, The Bread Code channel tackles the overly sour starter situation with understanding the science behind fermentation. I’m going for a traditional sourdough bread that our ancestors made for centuries and don’t want to add baking soda to correct an overly fermented starter. I don’t want to overly complicate this or need add-ins... uneducated illiterate peasants used to make this bread day in and day out, we just need to master the craft. I’m going for self sufficient and self sustaining starter, just flour and water and the right ratio🙏
Do not, do not, do not measure ingredients for bread using cups and/or measuring spoons. Scales after the only accurate way to measure for bread (or really anything, but it’s especially important for bread.)
Also, this business with adding baking soda to the dough before shaping is nonsense. First and foremost, the advice is to add up to a teaspoon of soda to the dough, but it doesn’t say to HOW MUCH dough. A teaspoon per kilo? Per pound? Per loaf? If so, what size are the loaves. This advice is asinine. Secondly, why would you go out of your way to make a sour dough only to neutralize that acid with an alkaline ingredient. Third, trying to evenly disperse a powdered ingredient into the dough after its bulk fermentation is, pardon the pun, a recipe for disaster. Even if this were a good idea (which it isn’t!) this type of ingredient would have to be added either during the mix or at the end of the autolyse with the salt.
Do not follow this advice.
Word brother!
Lot of misinformation here. You cannot expect to “pass” a windowpane test just after the autolyze. It needs several rounds with stretch and folds or kneading. Baking soda?!? Seriously?
@Louise Murphy I might stand corrected here. But my window always brake even after 2 hours autolyze. So I have stopped doing the test at this stage. But it can offcause be related to the flour available here. Typically 11 to 12 % protein content for the wheat.
@Espen Adding baking soda to sourdough is the primordial sin, but you can pass the window test after 1h autolyse no problem. I'm baking sourdough every other day.
I think you’ll find it’s pronounced “autolysis”
@@ludicrousgibz Pardon my French. Autolysis
Yes! The windowpane test after autolyze?! Wtf is that?! The gluten formation isn’t there yet. That stage is all about the proteins and enzymes, nothing regarding gluten. The baking Baking soda part was really confusing to me. I DO use baking soda while making sourdough pancakes with hungry discard. But NEVER with a fee starter or while making bread
I find this video hilarious.. if you are a sourdough newbie and want to be scared off from ever trying to make bread, just watch this intimidating "newbie" video! lol
Yeah no kidding!
"How NOT to make Sourdough Bread"
Please take this video down. It is full of wrong informations. I don't want to add all of them. Just have a look at the other comments.
So starter will outgrow a plastic container more so than a glass container?
Does anybody read this before they publish it?
Bake with Jack always uses a plastic peanut butter jar with his starter!
You literally don’t need more than 5oz for your starter. Why people feed with like 50g of flour is beyond me. I literally feed with 1g-5g of flour.
this is a BS channel - go search for the real bakers
The mistake is watching this video.
5:55 that's blatantly wrong. Gluten is good. That's what's keeping everything together - and what makes the window test (after kneading or streching and folding) possible.
Edit: BAKING SODA? WTF IS WRONG WITH YOU?
Yeah, but why has it so many likes :(
Yes gluten is good, but you dont want to develop gluten during the autolyse, because it will be hard to mix your sourdough starter into it after that.
AxelGr yes you do want gluten to start forming. But this video is by far the most detrimental to the sourdough world
@@scottdavis2036 this video is with no doubt absolutely horrible
What i meant was that you dont intend develop gluten before you mix in your starter.
Thanks for the good laugh mashed,a Tolisis,wtf do you guys know about sourdough bread?baking soda in sourdough?,never!
Wow this is actually horrible. Never have I seen so much misinformation about sourdough in one video.
I never heard about Baking soda.
Why toused that?…
I thought to make sourdough bread should be in old-time simple methods.
I'm confused 😖
I see people saying the words “baking soda” are uttered in this video, and I’m gone, lol. Not good tips at all
This is all kinds of wrong! Don't follow these guidelines people, search for qualified bakers tips!
Baking soda???? seriously???
I teach "No Fail Sourdough" at a local university. Most of the important points of the video are wrong. Our students get a very simple, no weighing or thermometers, recipe and process. The start we provide to the class is 170 years old from a well known bakery in San Francisco and it, 1/2 cup, goes directly from the fridge, where it is stored, into 2 cups of cool or room temp water. Add 4 cups of bread flour and mix. 1/2 hour later add 1 tsp salt. Tartine's fold and turn method for 3 hours then divide into 2 loaves, shape and rest in the fridge 8-12 hours. We rest the dough and bake it in a cheap, stainless steel, dog water bowl that has been coated with cooking spray and flour. The bread /dog bowl is covered with a similar bowl as a lid to hold in the steam for a nice crust. It is baked ar 475 F for 20 minutes with the cover on and browned for 8-10 minutes with the top off. Our bread is delicious, it has a soft, tangy crumb and crunchy crust, and has a wonderful shape and color. Those instructions in the video and what is often found on many other sourdough videos do a great disservice to anyone who tries do make sourdough bread, pizza, pancakes, etc.
baking soda?
Yep, completely unnecessary!
🤦
Yes! I started using baking soda but just for the recipes with the sd discard. Game changer ! Cut the sour taste and the recipes came as pillow soooo soft
@@ashlypannell1812 oh no. Oh no no no. That isn’t sourdough bread, that’s more soda bread than anything. 😭
Thanks for the video! But I wouldn't agree that you need to feed your starter every 12 hours! Every 24 hours is absolutely fine for room temp or you can pop it in the fridge and feed it when you need it (I've left mine for a full month and come back and it's been fine). Also it's much more accurate to feed your starter based on weight measurements rather than volume since different flours have different weights. I have a few videos on my channel for beginners to sourdough and what to do with the leftover starter!
It depends on your innoculation
I'm sorry. NO NO NO. Literally all of this is wrong. Sourdough pizza takes multiple days. Your starter should triple. Gluten is good. Baking soda should never be in sourdough. The tangy part of sourdough is what makes sourdough sourdough. If you really want to get a good temperature, buy a proofer.
Just cook your starter discard in a pan on the stove. Makes a great flatbread snack.
Yes! Or I have a video on my channel of how to make it into a quick and tasty flatbread by adding a few more ingredients. Hate to see people wasting flour!
Or use the scrapings method and you won't have any discard.
@@WunderBrot I'm gonna have to try that yogurt flatbread recipe sometime. Keep making videos! Great name.
@@hrmIwonder Thank you so so much!! I really appreciate it!
Can this video please either get taken down or edited to actually have some information. Riddled with misinformation. This video will just confuse people.
This is like the Vice PC build video but for sourdough.
Moral of the story: don't make sourdough, buy it! ❌🍋🍞
Never knew taking care of a sourdough starter is a lot like caring for a pet or even a child 🐾🐱🐶🐰🐹🐭🦔🐦🦎🐢🐍🐠🐜🕷👦👧
I’m sorry but it’s just a load of BS. Starter being difficult to handle? Evolving in a way it’s unpredictable? Wrong. It’s easy. It’s friendly. It’s just good.
100%. I'm getting really frustrated with people talking more and more about how intricate breadmaking is. It's really not that difficult. Small learning curve and literally anyone can do it.
Tom, there are factors that can prevent it from being really great starter though. It's handy to know that. If you don't have a really good starter, you will not have a great loaf.
CaliforniaLove flat right. Been making soughdough bread for 12 years and NEVER have I had any problems with the starter. Feed it once a week, keep it in the fridge and you’re settled for life!
Sylvia Carlson in my opinion, that’s really just scaring people away by saying that something might happen even though it’s just like 1% of the real chance it can actually happen. I’ve been making sourdough bread for over 12 years now and teaching others how to do it for over 5 and NEVER have I experienced any problems with the starter. Two simple rules and it never goes wrong: feed it once a week, keep it in the fridge. That simple. Regards!
@@tombek734 exactly. Humans used starter for thousands of years before we came around with our pretentious nonsense. No digital scales, just the basics and fire.
The "Mistakes" is this video... all over the place and misleading! Plenty of great sourdough videos on U-tube... this is not one of them!
I don’t think the people that made this video have ever even eaten sour dough bread 😶🤪🙃
"proofing" not "proving." Also, using baking soda to improve rise or reduce acidity might be an inviting shortcut, but it is covering for poor method. Lactic acid builds up when the dough is over-proofed, or over-proofed at a temperature over 82 degrees F. As well, getting a light loaf with good oven spring is the reward of good process, not adding additional leavening agents. .
Just see all the related videos and forget everything you see here!
I agree with the comments below about misinformation but would add that I have had terrific results using my starter right out of the refrigerator. I don't even feed it before I use it. Of course, I fed it the last time I put it in the fridge and can see how healthy and bubbly it is.
So many things wrong here haha
There is so much wrong with the information provided here, I don't even know where to begin. And I'm nowhere near a master sourdough baker.
Grats on the views, I guess.
wow this is so bad
it is better to watch an actual backers speak actual facts not a watch mojo video
Oh yeah, I'm sure pioneer women did all this nonsense! 🙄
I make good bread and sourdough is flour water and salt
Any credit given to the videos you’ve inserted? Sheesh
WRONG title: mistakes in making a "How to...sourdough video!" (baking soda? plastic container? :(
I stopped after 0:50.
This is a typical "We do not know anything about this but we googled a bit and made a video"
If you are like me and love making sourdough, do not watch this video.
Atolysis? It's autolyse... Ugh.
what is "uh-TAH-lih-sis"? lol
Atoll i sis??? This confused the heck out of me, and i just learned how to do this like a boss! Baking soda is a no.
My bread is always too dense. I'm close to just going back to regular bread.
This video won’t help you. Go check out Full Proof Baking, Bake with Jack or Joshua Weissman for some actual advice and easy to follow recipes
@@ludicrousgibz thanks
chech out bread code too. The reason it’s too dense can be because of multiple reasons. Too high hydration (most tutorial videos have high protein speciality flour which can handle 80%+ hydration. Your hydration level is dependent on the protein content of your flour so for most that will be 65%-75%). Your starter is not active enough. Your starter is too acidic. You’re not layering the gluten network properly through proper dough handling. You’re not fermenting long enough. You’re not using a dutch oven while baking.
BAKING SODA?!! NO!
I liked this video but no I woulnt use baking soda why is everyone so angry. Go make a video yourself it’s not so easy especially when you have all the hackers.
Because this video was way easier to do than for them to actually learn how to make sourdough.
If you are new with bread baking, this is *not* the right vid for you. So much misinformation. From not being able to pronounce autolyse to adding baking soda. The fact that they used clips from of the better vids regarding using a sourdough starter just hurts to watch.
A-tol-o-sis. 🤣🤣🤣
Good pro-non-sian-sion 😂
😂
As a physician/science-y guy and an amateur cook, I always laugh when the bakers say "Auto-leese". In my professional life (and throughout university) Autolysis is a science term before it was a baking term, and this video says it correctly - "Autol-o-sis". I don't think I've ever heard someone in science pronounce it "Auto-lee-sus". That's just funny sounding. haha. To each his own though I guess and words take on their own meaning/pronounciation when they are used across different fields.
@@Vihsadas I looked it up and seems us bakers have been pronouncing this wrong all along. You live and you learn👍
@@Vihsadas the bakers pronounce it that way probably because it's ‘’autolyse‘’ (auto-lee-s) in french, I started to bake with french videos, I thought it's the same word in English until I saw your comment.
Why that stressy sound (music?)
Aw Taw Lih Sis
Hello. If the total weight of bread dough is about 600 g. What is the recommended size of the pot. ?? And another question. Does the size of the pot matter ?? Is a large pot and the dough small is important for the success of the bread in baking ??? Thank you I would love to get an answer from you
4:13 What is the white sauce on the pastry that man splits via fork ?
Well that clip is from another video, and it is a sourdough cinnamon roll. So it is icing and I think they dusted some powdered icing sugar on top of it so it looks kinda weird.
Don't be a fool if you are that desperate spike it with comm yeast! Not baking soda cheeeez!
You guys stole footage from lots of content creators..
Thanks for having actual captions cc
Autolysis? Baking soda?
"Hi Google. Do me a video on sourdough and upload it to youtube"
This is almost as bad as that no clue Guy Building a pc.
whats your favorite thing to make with extra sourdough starter?
Now I've got to find the video of Jon Favreau making bread!
Texs Kiss Netflix
@@courtneyschilperoort6069 Thanks! :)
The show is called ”The Chef Show” and the sourdough episode is on S03E04. You should watch all of the episodes though since it’s such a great show!
For goodness sake please realise that most of the modern countries of the world have converted to METRIC and rid themselves of the outdated imperial systrem years ago
Didn't understand anything
4:40 I’m sad now...
Annoying
Uhm … you can totally find out exactly how much hydration your flour can handle. Also, gluten is necessary if you want anything other than a hockey puck. And it begins to form as soon as you wet the flour, so good luck with that one….. Baking soda???? What the what what now? This whole video was a mess.
I like sourdough...and I’m first
J
Great... 👍😎😷
Sour Dough 🙂
BS!!!!!!!
Don’t like the music but I like the video
Hey mashed
I'm not going to grow my own yeast. F that.
Honky Tonk It’s not hard.