S8 E9: Solving Sourdough: The Science Behind What Works with Karyn Newman
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- Опубліковано 29 чер 2024
- Today we're diving deep into the unseen world of sourdough microbes. Karyn Newman, author of the new book Sourdough by Science, personifies the many parts of our sourdough starters and explains the chemistry happening in our kitchens to help us make perfect sourdough loaves. Every time.
Find out the best time to feed your starter, why the fridge is your starter's friend, and what character in your starter is the most important one (and how to care for it best).
Even learn how to convert any traditional bread recipe to a sourdough one!
I learned so much from this episode, even what I've been doing wrong when I try to use my fresh flour to make my sourdough bread and how to fix it. (I couldn't believe how simple this is!)
About the author: Karyn Newman began her professional life in editing, then embarked on a career in the sciences after earning her Ph.D. in cellular and molecular biology. And she also happens to love baking. She loves using her science background to help non-science folks understand the important details of making a perfect loaf of sourdough bread.
Find Karyn on IG: / sourdoughbyscience
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And the wheat berries I mentioned: bit.ly/39TCRcK
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I have a cousin that lives about 5 hours north west of you all, in Worland. I was out in 2013 and loved the area, but health issues (and children that forbid it, LOL) kept me from relocating. So instead of a 26 hour drive, I relocated 6 hours south. I just started following your channel because of the video "Stop canning Tomatoes-Do this instead". I love to garden and always plant WAY more than I can use, so I supply neighbors. One of them told me they stopped gardening because I gave them all they needed. I'm not what most would call a "prepper" but I do like to keep enough back just in case. (I'm 67, and it kind of comes with the age) This year I believe I will dehydrate a LOT more of my harvests, and I have my eye on another dehydrator to help the small one I have, reach those goals. Thanks for a great channel, and I'm excited to see the house you bought AND the old Drug Store!.
Watched the interview-was very impressed with Karyn’s knowledge and skill at teaching. Bought the book and followed the very clear directions…the resulting loaf turned out as good as store bought. Even better since I had the pride of “I did this”. I would give the book and this interview a 5* rating. Excellent!!!
Bless y’all, I finally have a true explanation of what my starter is saying to me. Thanks Jill, Karyn answered so many questions I wasn’t finding answers for
We farm and stone mill heirloom and ancient grain flour. This interview was so full of great info that helps us as we learn how to bake with our flour and helps answer questions our customers have had about sourdough. Thank you!!
Facinating to see how harmonious processes of microbes work!
The microbes are in the flour, especially in whole wheat flour, because it has extra sugars and it is not sterile. Starter microbes not likely from the air. Starters sound like rival families. The old ones know how to take over the brand new one. They know how to survive. In Texas temperatures (over 80° f.) the starter needs refrigeration, also to be fed once a week.... 1 part starter, 1 part water, 1 part all purpose flour. Mix starter with your choose of flavor flour (wheat, rye, etc.) at night, bake before tomorrow's lunch. Minimum of handling when using whole wheat flour. . . Less work! : -- )
I just started grinding my own flour with a hand crank mill and am brand new to bread making. This was tremendously helpful! I have no problem eating my "mistakes" but hopefully this gets me on the right track ☺️
Thank you for this incedibly infomative video!!
Jill, thank you so much for bringing this content to us. I have been using your recipe for sour dough. Most times I have success but every once in the while I get a heavy flat loaf. (So frustrating) lol. This was so insightful! Thanks again!!
Loved this podcast and I learned a lot. I started baking sourdough bread about two years ago. I keep my starter in the fridge. About 5 days before I’m ready to bake, I put the starter on the counter and remove 100 grams. I then add 100 grams of flour and 100 grams of water. I do this for about 5 days or so then prepare my recipe for two loaves. It sits in the fridge overnight and then I remove the bread dough and let it come to room temperature and rise on the counter for 3-5 hours. I end up with delicious beautiful loaves every time. My family and neighbors rave about my bread and say I should sell it! I’ll just keep baking for fun! I use Sarah Owens technique from Food52. It’s so easy!
Awesome video! Thanks for giving me a better understanding of what is going on with each scenario with my starter and flour ❤
I'm new to your podcasts, Jill, but this one was so great!!! I'm not a bread maker, but we've been considering it for a while. I'm excited to get Karyn's book and jump into this sourdough experiment. I took lots of notes while listening because it was all just SO interesting!
Love sourdough! Great topic to deep-dive on!
This is excellent! I make 100% fresh ground flour sourdough boules that taste amazing!! I follow Peter Reinhart’s Whole Grain bread book and his technique is amazing. I do 100% fresh ground flour yeast loaves that taste amazing as well.
That is how I started my starter…💕
Everything makes so much more sense now. Thanks :)
Sourdough for us nerds!! Thank you!!
I really appreciated this podcast - so many times all conversation around sourdough is about the process of making a loaf, not the helpful information on the starter, itself. Took away a lot of necessary info and ordered a grain grinder. 🤣😂
This is a wonderful interview! Thank you so much, both of you. I've been reading and looking into sourdough for a while, but listening to the science of it actually helped me a lot.
I was so hoping, though, that a gluten free option would be discussed. I am extremely gluten intolerant, as are my children. Not to sound pathetic, but we can hardly afford gluten free bread and my baking skills are hardly tolerable, to date. I have bought some einkorn wheat with the intention of experimenting to see if ancient wheat affects us, but it never feels like a good day to experiment with pain and sourdough, but watching this has helped me to feel like I could at least experiment with the starter for sourdough and then maybe we'll feel brace enough to taste it ☺️
Talking about fresh ground flour, when I was a new baker years ago, a woman shared a tip for buying her flour. She would buy it and store in a cooler place and use that in her baking to enter in the fair baking contests. This holds true, because the long term bakers who won all the prizes knew this trick. They used their prize money to buy the flour for next years fair.
Oh my goodness, this vid has been such a great great help to understand so much more about my starter, thank you!! **** Please help, if you could? Any advice if I have a huge problem getting good flour,? My starter is almost 18mo old, and our wheat quality has dropped in the last 2 months. I cannot get other better flour for various reasons. I feed her bread flour, and she has been happy until about 3 weeks ago. I bake 3 to 5 times a week, it has become our staple xx
It's in the back of my mind to switch from keeping a big jar of starter active in my fridge to the teeny jar if it works with my schedule. I feed my starter and make 3 loaves from it once every 2 weeks. I have 16 ounces of discard to use or toss at that time, and I can only use it up so often. Is the small quantity method amenable to a once every 2 week use? My bread is so good now I'm hesitant to change things!
Thanks for this episode! I do have a question. 😁When I keep my starter in the fridge, it seems I need to bring it to room temperature and feed it once before I can make a decent bread with it. Does Karyn just bring it straight out of the fridge and use it? If so, how does that work for her?
do check out Cultured Guru for the science behind all the other ferments! especially sauerkraut!
This was interesting. I have been trying to get a more sour flavor in my sourdough bread with out much luck. The YT "The Bread Code" found that by par baking the bread then letting it cool down then baking later to get color and crispy crust that it got a more sour flavor (acetic acid or vinegar). This didn't work for me but I got a moister crumb that lasted longer.
I have also been following the YT channel Poof. They just move from a garage bakery in Mesa AZ to a new bakery in downtown Mesa. All the products are done with a sourdough.
I bake my bread in The Challenger Bread Pan with a 1/4 high stainless steel gate that the bread sits on to keep from getting the charged bottom. I also have a small aluminum pan with steel rods that I put a 30 gram ice cube in to generate steam for the first part of the bake.
For hydration of the dough I look at the %protein and multiply it by 5.33 to get the % water to add. I need to find a way to get a calculation for the % fiber and the amount of water to add.
I have ordered Dr. Newman's book to add to my collection of information on sourdough. I am also a fan of the Wild Sourdough A Science of Sourdough Project at NC state. They have collected starter from across the country and charted the microbes in each. Also look up the Sourdough Library. The Sourdough Library collects a unique collection of sourdoughs from all over the world, each with its own distinct characteristics
Hello ladies. Hope you're both having a great day.
I used to make sourdough bread years ago. I make regular yeast bread alot. Recently we purchased Kangen water and I can NOT make sourdough starter. I use organic whole wheat and mill it myself. I have tried five times and it still will not activate. The only thing that's different is the water. I've tested the alkaline levels, the average is 7-8 pH. I've read that sourdough does not like alkaline water above 8 pH. Any suggestions? Thank you
Where can I get heirloom starter that ships outside of the States?
What is the name of the book?
Sourdough by Science by Karyn Lynn Newman
你好！ 🙏你还好吗？晚安！我喜欢你介绍的。祝你成功！祝贺伟大的工作。多谢与我们分享。 🌚❤😙😪💭💤
It was a light bulb moment when I realized all 1st century bible communities only would of had sourdough! Jesus ate sourdough or unleavened bread. My question is... why would God have commanded his people to toss there leaven every Spring? Scriptures tell us that we are to be a new lump. Is there any science for any reason to start a new starter after Passover?
This interview has confused me even more 🤦♀️
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