NEW! Post-Pandemic Sourdough for Busy People - The Low and Slow Method
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- Опубліковано 13 лип 2024
- Did you learn to bake during the pandemic, but quit when things got back to "normal?" I have spent the last 18 months perfecting a new method for busy people:
- 25 minute total prep time
- Predictable overnight fermentation at a low temperature
- Cold final proofing in refrigerator from 1-3 days
This new "Low and Slow Method" utilizes new sourdough baking tools and techniques:
- "Slap and fold" method with no autolyse, no fermentolyse, no stretch and folds, no coil folds
- New Bulk Fermentation Timetables for predicting overnight rise times
- New Techniques for long final proofing (3 days or more) in the refrigerator
These innovations all work together in a method that allows busy people to schedule sourdough baking around their schedules! The method allows busy people to "de-couple" the sourdough process into three separate steps -- mixing, shaping and baking -- and fit those steps into your busy schedules.
Use the NEW Fermentation Timetables to make sourdough while you sleep!
This is a long video that contains all of the details and troubleshooting tips. I'll create shorter versions of this in the future. This is the Masterclass version.
Lots of great new content here and downloadable guides below.
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DOWNLOAD THE COMPANION GUIDE
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DOWNLOAD THE BAKERS WORKSHEET
thesourdoughjourney.com/wp-co...
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DOWNLOAD THE BULK FERMENTATION TIMETABLES
thesourdoughjourney.com/wp-co...
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CHECK OUT ALL THE PRODUCTS I USE AND RECOMMEND
thesourdoughjourney.com/produ...
You can receive special discounts on some products, and I may receive some commissions.
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FIND MORE DETAILS AT MY WEBSITE
thesourdoughjourney.com
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SUPPORT THE SOURDOUGH JOURNEY
Videos like this take a massive amount of research, experimentation and production. Many other websites would charge $99 for a single video with this content. Please consider making a donation at thesourdoughjourney.com to support future videos and experiments!
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This is a long video with a lot of new content. Use the chapter breaks to watch the video in several installments:
0:00 Introduction
Post-Pandemic Sourdough for Busy People
6:08 How It Works
9:15 Overview of the 25-Minute Mixing Process
10:41 The Recipe
PART 1: Demonstration of the Method
12:40 Demonstration: The 25-Minute Mixing Process
28:55 Preparing for Overnight Bulk Fermentation
30:48 Comparison to The Tartine Method
32:58 Demonstration: Pre-Shape and Final Shape
37:37 Demonstration: Scoring and Baking
47:17 Cutting the Loaf
PART 2: Getting Started
48:43 Measuring the Percentage Rise
53:53 Baking Your First Loaf
55:06 Assessing the Crumb
57:01 Impact of Dough Temperature on Percent Rise
PART 3: MASTERING OVERNIGHT BULK FERMENTATION
59:48 Mastering Overnight Bulk Fermentation
1:00:24 The Fermentation Model - How it Works
1:02:31 Controlling Overnight Dough Temperature
1:09:36 Dialing In the Rise Timing
1:11:07 Fermentation Timetables
1:16:50 The Impact of Starter Strength
1:19:38 Calibrating Your Timing
1:21:50 Fine Tuning Final Proofing with Fridge Temps
1:27:27 Putting It All Together
1:31:08 Final Thoughts - Навчання та стиль
I’ve been using UA-cam since it came out. This is the first time I subscribe and activate the bell without the UA-camr actually askin for it. This content should never vanish and be kept available forever. Thank you
Thank you for the feedback. I appreciate it. ❤️
well said!
This is really the BEST Channel for learning Sourdough. Thanks you so much!
Thank you!
I totally agree!
What a great video and method! Stayed up late watching in bed with headphones on….when you started zipping back-and-forth cleaning the floor. I was laughing so hard I almost woke my husband up. 😂
Thank you. Here is an updated version (even funnier).
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
😊
Bread dough is in banneton in fridge. Started making this Friday night but when I went to get my starter, it was not risen enough so I had to go through the whole strengthening your starter series over the weekend so here we are Monday still with no bread.
My loyal, but long-suffering hubby did not buy any bread last weekend because I was making sourdough, (but he didn’t realize how long of an ordeal it would be) so we had our toast this morning was not nice sourdough but some slightly frost burned hotdog buns he dug out if the freezer. Fingers crossed for this loaf.
Oscar worthy play by play, love it
Thank you. Here’s another funny version.
Come for the sourdough stay for the entertainment. ❤
If you want entertainment, try this one.
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Yes i have subscribed.
Tom this video as well as all of your selfless efforts is truly worthy of a Sourdough Pulitzer award! Really epic work thanks!🙏🙏🙏
Thank you so much. I really appreciate the feedback. I put a lot of effort into these videos.
For the comedy version of this video, you might like this one.
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
Tom you are an absolute star! Thank you for your generosity in experimenting, sharing, and explaining. Not only have you made me a better baker you’ve made me more consistent and I’ve gained a deeper understanding of the why’s!
Thank you for the feedback. I appreciate it!
I was going to throw my sour dough away but after watching your videos I was able to revive it. Thanks so much
Thanks. Good luck.
This is a comment for the whole channel - thank you for this treasure trove resource. This really is at the top for learning how to make sourdough bread.
Thanks! Also check out my website at thesourdoughjourney.com
You crack me up, Tom. You’re the best! You inspired me to give sourdough bread a go…. I don’t even eat bread ! Just here for the science . 😎 *im a fellow Buckeye 🤟🏼
Thank you. I love the science.
The family business!❤. Smiles aside, this is a terrific video. As someone who works long hours and a very erratic work schedule this is just what I needed! Thanks for all your behind the scenes time and work to bring this to us!
Thank you! I’ll continue refining this method over the coming months as people test it out. Please let me know how it works for you.
Found your channel a couple of weeks ago and it’s been a lifesaver!!!
Thank you!
I’m new to this Chanel. The brother hype is so fun. The parchment paper excitement sounded like Mahommes throws to Kelce 💕💕
Haha. Yes exactly! If you like my humor, check out this one (with my real brother).
NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
From one bread geek to another, this was genius! A masterful use of time and knowledge 👏
Thank you. I appreciate the feedback.
Yay! Perfect timing! I'm getting ready to make sourdough tonight for the first time in 7 months.
It's a rainy day in California, I'm on vacation, and then your video popped up! Thanks so much!
I hope you find it helpful.
I’m in Ca also, east of SF…you?
@@debbiemoore6358 Central Valley. We've had some fog and a bit of rain in the last couple of weeks, and it's the perfect weather for baking. I didn't start my bread tonight, but I did make oatmeal walnut cookies, and for dinner I made pizza. Happy baking!
I’m only halfway through the video and had to stop and follow you. I love your dry humor and play-by-play version of sourdough. I’ve learned so much! Now off to finish the video. This is definitely going to be my work week version of sourdough. No more waiting for the weekends. Thank you!
Thank you!
Same
Glad to see you back, Tom! I've spent the last year and a half perfecting my lazy-a$$ technique (more inattentive-a$$, but who's counting) and am very interested to see what you've come up with vs what I've come up with!
Right now I only buy burger and hotdog buns, and naan bread, other than that most of the bread we eat now is my soudrough, and it's pretty consistent, even when I forget the bowl out overnight...
I feed my starters the day before (I have two, I race them against each other and whichever poofs up fastest gets to be the bread, the other gets to be a pancake or pizza dough), put everything in a lidded mixing bowl, prelininary mix, I have a digital timer permanently set to 30 min, do stretch and folds all evening while I'm not committed to anything else time-critical, do stretch and folds every half hour till the first stretch feels like the previous last stretch, then depending on time I either leave it on the counter for an hour or two or throw it in the fridge, then cut the blob in two, form loaves, into the loaf pans lined with cotton cloths and back in the fridge till I'm ready to bake them.
Things I've noticed are:
-autolyse doesn't make an appreciable difference and if I don't mix everything all together at once I'm likely to forget the salt altogether
-working in round numbers works best for me: 800g water, 200g starter, 500g each all purpose and Atta almost whole-wheat flour, 20g salt, I add it all into one bowl on my scale in that order, mix by hand, no utensils to clean
-the stretch and folds don't matter once all the stuff is actually mixed, the gluten will develop without help
-slightly overfermented dough can be much improved by preshaping, and if once doesn't do it, do it again in 15 min and then allowing only a rest, not more fermentation, before baking
-give any formed loaf at least 30 minutes to relax before baking or things get a bit weird
-the refrigerator is the great equalizer when you can't remember to set a timer for bulk fermentation
-one 100g flour + 100g water dose of starter plus one egg, some vanilla, some blueberries and 1/4 tsp baking soda makes frigging AWESOME pancakes
-if I DO overferment, I cut blobs off, dip them in cornmeal, cook on stovetop (dry cast iron pan) and make English Muffins.
-If the starter's been in the fridge a little long or I forgot to start it the night before, using warm water gets it going a lot quicker than my usual cold tapwater does, and then if the starter's not fully developed by the time I need to use it, starting the loaf wtih warm water helps it get to where I expect it to be.
-I make two loaves at a time and if I leave the cover on the second loaf for the full cooking time so it doesn't brown up as much, once it's cooled I can bag it and put it in the fridge, and then brown it for 15 min at 425F and it tastes like the first loaf did, up to a week and a half later.
Thanks! Those are great tips! I've also noticed, once I slowed things down the whole process seems less frantic and more manageable. And, at low dough temperatures, it is really diffiicult to badly overproof a loaf. And, as you say, the refrigerator is your friend.
@@thesourdoughjourney Still working through the whole video (yay, work interruptions), I don't count the two or three hours between stretch and folds as time in the kitchen, I just need to be in the house where I can hear the timer (or put it in my pocket if I go down to the workshop), march to kitchen, wash hands, stretch and fold, wash hands again, total time is usually under two minutes... So I really don't spend that long in the kitchen with my method either. I'm just a slave to a 30 minute timer, if I want to be. Skipping a stretch and fold in the middle or going 20 minutes or 40 minutes doesn't seem to matter much either. And I don't find any of them come out excessively tart no matter low long I leave things in the fridge either... the one time I goet a really tart loaf was when I added a whole lot of overfermented starter discards, that was a fun loaf!
Long time no see! Missed you and your humor.
Thank you. It's good to be back. I've been busy, as you'll see in this video. Many, many experiments to come up with this one.
I have’s watched the videos yet, was just happy to see you back, was really missing you. I so much enjoy your humor and your activity at the Institute. Having my own institute still running but can always use some inspiration by experts.
Thanks so much Tom. 🎉
I am a student of the institute & your guidance has helped me immensely. I was living in an Asian country during Covid & with your tuition I was able to enjoy making good bread for myself & friends when it wasn’t available elsewhere. Especially your bulk fermentation videos which has been the most difficult part for me to understand. I think my favourite video is the one where you taught your brother to make a loaf, much to his chagrin.😂 Thanks for sharing your very helpful charts & tables especially the awesome bulk-o-matic information.
Really appreciate the work you do. 😊
Thank you for the feedback! I appreciate it.
I missed my sourdough calling during the pandemic. I got interested lately, made almost all the possible mistakes with my starter, nearly gave up forever, found your channel, fixed my starter (it's looking gorgeous and I finally understand what was wrong with it). I'm now about to make my first bread. Thank you so much!
Good luck!
Thanks! Stupendous Sir, love your work.
Thank you!
OMG, I love how you geeked out with the companion downloads and charts! This is going to change my bread making world. Your wit is so enjoyable and I sincerely appreciate the effort you put into your videos and your open willingness to share. Thank you. I am sure your institute will be accredited very soon. You get my vote for most informative sourdough video. Now, it's going to be my turn to make this work as I am milling my own grains and I am sure adaptions will need to be made. I will start with your recipe as you suggested...
Geekdom rules! 🙂 Your home-milled grains will ferment much faster than what’s shown in the tables. Keep the temp on the cooler side for best results. Please report back on your results.
I'm stay at home mom so I'm all into sourdough now! You help so much!👏👩🍳🥖
Thank you!
I loved this: "It's a family business". A dough bag man!
Thank you!
You have lowered my anxiety/ increased my confidence. I've had a starter ready for a few weeks but so far have only baked with the discard and hadn't actually attempted my first loaf of bread! Going to try it this week! Thanks so much for the most detailed/ complete guide out there!
Thanks!
Great video! 52 year old pipe fitting hillbilly sourdough guy here getting ready to attempt a first loaf soon. Started my own starter on December 20th and I'm having consistent doubling/tripling rise in the starter now. Luckily, I used King Arthur from the beginning even before finding your channel. I've been binging on your channel from the start and this video was perfect timing so thank you!! I'll be trying this method from the get go! 👍
Also, as a plumber/pipefitter, I always highly recommend running "hot as you've got" water for 1 - 2 minutes after draining dishwater. Lots of people runs no water at all after draining dishwater and does not realize just how fast soap/debris can build up inside the pipes. This is even more important for all the dough makers. Running enough hot water to rinse your pipes out can save you $$$ on repair bills!!
I agree. That dough is like concrete.
Good luck! Also check out my website. Lots of good info there too.
As with all your videos that I’ve watched so far, I absolutely love this! I watch with pen and paper close by to take notes and write down any questions that I want to ask you. By the time I’ve finished watching the video, you have answered every single question! You really are amazing. Thank you! I’m currently trying this recipe and method out, can’t wait to see how it turns out. I should really stop watching now though, it’s 11.20pm here (Australia) 😂
Thanks. Some people struggle with sticky dough. You can try cutting the water by 5% at first and see how that works. I use a “thirsty” flour that can handle high hydration.
@@thesourdoughjourney thank you. So far, it’s going well. It’s currently still in bulk raise. My house got down to 15°c last night, so my make shift proofing box dropped to 20.2°c. I’m in no hurry.
@@thesourdoughjourney it’s now been 16 hours and I haven’t hit the 50% rise yet. Dough still at 22.9°c, think I need to watch the, “Starter” video again 🤦🏼♀️😂
This is single handedly the greatest sourdough video ever made. There is literally 1000’s of loaves and trial and error that’s culminated in this one video. Simply fantastic and free 🤯. Thank you, Tom.
Thank you so much for the feedback. I appreciate it.
This video deserves to be the most watched sourdough video on youtube.
Thank you so much. I deeply appreciate the feedback.
Omg! This hard work that you have done is truly amazing!! I can’t wait to try out your “scientific” approach to sourdough! Immensely thankful for your effort and generosity in sharing your knowledge Tom!
Thank you. Also check out my new video demonstrating this method. ua-cam.com/video/M8SiQJzFrrw/v-deo.htmlsi=3Bu_avYoi_wOUEDI
Tom, I love this channel. My former Sourdough experience began in the late 1980s. My starter recipe was from "Joy of Cooking, Bombauer and Becker, 1970".
I Was successful in making various loaf and roll recipes in the book. Covid19 brought back the desire to explore bread making at home. Flour was in short supply and yeast was unavailable. I came across a channel on UA-cam describing "Artisan Sourdough Bread Baking", that got me started. Using the how-to information/descriptions I was able to bake a few loaves. But I wanted more education. Your channel is giving me that!! Thank you for all your hard work and sharing techniques in your videos.
Thank you! I'll have a lot of new content coming out in the next few months. I spent much of last year doing experiments and research and I have a lot to report out on!
The play by play is brilliant. Thanks for all of your hard work.
Thank you for the feedback. I appreciate it. I enjoyed making that part of the video.
This is the best, most comprehensive tutorial for making sour dough bread!
Thanks!
Your thoroughness and detail are deeply appreciated!
Thank you!
Wow. Absolutely amazing. I am going to watch this video over and over. What an incredible gift you’ve delivered. Thank you so very much.
Thank you. Also check out the printable guide.
This is hilarious! 36 hours to make a loaf of bread! Keeping in mind, old men living with a donkey in the wilderness established the sour dough industry, I appreciate your functional approach.
Thanks.
As a previous process improvement specialist I truly appreciate every bit of your videos 😂❤🎉🎉 thank you for your help!!
Thank you!
So filled with so much information. You are incredible with all the experiments you have done and are still doing. Thank you so much for sharing.
Thank you!
You are the best teacher for sourdough baking in my opion, and the scientific background explanation is VERY usefull, as are all the numbers and calculations and examples. Thank you so much!
Thank you for the feedback. I appreciate it.
I came to learn about bulk fermentation.I stayed and subbed because of your sense of humour and teaching style.Thanks!
Thanks! I also have lots of great bulk fermentation videos.
You are so generous in sharing whatever knowledge, experiences and experiments pn sourdough making to us. Thank you very much for your kindness. Best wishes with deep respect 🙏😍
Thank you for the feedback. I appreciate it.
This video is so well done. It is clear, precise and includes valuable information for the average baker. Thank you.
Thank you. Some of my best work.
Wow! 🤯 what an amazing truly geeky video you’ve produced and I sat here and watched the entire thing, nonstop. Guess that makes me a geek!! Thank you so much for all of your hard work. I can’t believe how thorough this is. I’m left with virtually no questions, but just anxious to go print off all of those tables. I am not overly busy, but still can’t wait to try out this method. I feel like you’ve thought of everything!
Thanks! I appreciate the feedback.
Thank you for every minute in this channel🌹👍🌹🌹🌹🌹🌹
Thank you for the feedback. I appreciate it.
Thanks for the amazing content, Tom! Would be great to see a no-knead recipe from you as well. Also looking forward to a review of that VEVOR thing (it's an incubator for those interested in finding the product).
Thank you for the feedback. Tartine is still my go-to recipe for no-knead.
I think the incubator is going to be a breakthrough. Especially in the summer.
Thanks Tom! LOVE this channel, as others have said already, this is THE BEST place to learn about sourdough in as minute a fashion as one could wish. Cheers!
Thanks!
Tom you are amazing. When I started this and learned about all the variables, I looked to see where this information was. And I couldn’t find it! But you published it, in supreme detail! Thank you soooo much!
Thank you so much.
Absolutely brilliant, Tom! This is gold!
Thank you. I appreciate the feedback.
Still love your channel. I just finished my first batch of the year the other day! My starter is now a year old and I have been keeping it in the Fridge and feeding it weekly. Compared to when I first started my loafs have improved so much. I'm looking forward to trying the new techniques you outline in this video.. Cheers to you and a Happy New Year..
Thank you! Happy New Year!
Tom, the quality of your content is so impressive. I put a small amount of dough (30-50 ml) in a measuring cup with graduations. It stays in the container with the main dough during bulk fermentation and serves as a gauge for measuring its total rise.
Thanks! That is also a good way to measure the percent rise, but unless the temperature of your sample is exactly the same as your dough temperature thought bulk fermentation, it can produce a different result. Especially over long fermentation periods, it is very difficult to keep the temperature of the sample and the main dough exactly the same. But if that method is working for you, keep doing it. As long as you are following a consistent method that works for your environment, that is the key.
Thanks a lot for your thoughtful advice. I try to remedy the problem by putting the cup on top of the batch of dough. Btw, I just used your fermentation time table and it was spot on! I‘m looking forward to baking my first PPSfBP loaf tomorrow.
Thanks. Good luck. Please report back on how it goes.
Fantastic job. Appreciate all the hard work.
Thank you.
I like this..
A lot.
Respect KCB🙂🇬🇧👍
Thanks 🙏
Truly brilliant work. Just outstanding. Your efforts to educate us and make our sourdough dough journey so much easier are remarkable and then some. Thank you
Thank you. I appreciate the feedback!
I’m always happy when I see a notification of a new video from you (even if it finds days for me to find time to watch :)) - I stopped baking much a year ago because my spouse wanted to eat fewer carbs. I made one loaf at thanksgiving time to use for stuffing, which was so fun - but the time it took… (I managed to spread out the tasks between meetings while working from home - it was stressful).
Long story short - this simplification, with low effort and high reward, might be what I need to get back into the game!
Good luck. Let me know if it works for you. It is really a low stress way to do it with lots of time flexibility and good results.
Thanks Tom, you‘re video’s are inspiring, detailed and a great way to understand Sourdough in every gram of it
Thank you. Also check out my website. Lots more info there. TheSourdoughJourney.com
Brilliant, my repaired bad back is gonna love this 👍
👍
I had always struggled to find a method to get me fresh bread on a Saturday morning as I work full time so can’t be messing with dough during weekdays. This will be perfect. Prep Thursday night, shape Friday morning, bake Saturday morning. Thank you so much for sharing!
Thanks! Please let me know how it works out for you.
I haven’t made bread in a year or more and want to get back into it so I came to your channel because I know you’d have a scholarly tutorial on how to do it. I need to knock the rust off.
Good luck!
Best ever educational example and explanation!!!
Thank you!
Hi, Tom! Good to see you back! Can't wait to watch this new video!
Wish you a Happy New Year! And... Happy Sourdough Backing! ;)
Thanks!
I love ❤your passion and dedication. Thanks for producing videos.
Thank you!
Tom, I saw your coffee cup. It's obvious why NASA hired you. I'm just happy they give you enough spare time to help out us wannabe sourdough bakers. Thank you, Big-Time!
Thank you, but I don’t work for NASA. It is my dream job, but I bought the mug at the NASA gift shop. Maybe I picked the wrong profession but am redeeming myself now.
Tom, I love all your videos esp. this one. It made my life lot easier. Thank you so much for all your thorough explanations and research. You do not leave any questions unanswered.
Also you are soooo funny👍
Thank you for the feedback. I appreciate it.
Love your sense of humor....
Thank you. Check out this video. A comedy. ua-cam.com/video/M8SiQJzFrrw/v-deo.htmlsi=nkAMOlRtXMzRhkal
Amazing resource,thank you so much for the detailed information.
Even more amazing is the whole demo done in all black!
Thank you.
I am blown away! Thank you!!
Thank you.
Tom what an amazing video , you are a natural very informative and fun to watch . I am going to try this method tomorrow
Thank you so much for the feedback. I appreciate it. I love this method. It has totally changed how I plan and bake.
This is a wonderfully helpful and instructive video. Thank you! 🙏
Thank you!
The building is hilarious! Thank you for the giggle 🤭
Thank you!🙏
Love this video! Thank you for the movie references and comedic bits along with the excellent instruction. My mother raised me with the "a place for everything" philosophy, too. If only she had passed it on to my mother-in-law...
Thank you for the feedback.
Whoah that's a cool foldup proofing box! Love it!!! Won't use one cause I refrigerate everything, but good to know such things exist!
It is a great product. The Brod and Taylor proofer.
This is an incredible video. Thank you!!
Thank you! I appreciate the feedback.
Thank you SOOO much for helping me (and others) - with this video! I finally understand what is working and what is not. My first spectacular loaf after this - is incredibly more perfect than my short sourdough career would explain.
Thank you!
@@thesourdoughjourney - My biggest changes were the slap and fold effort - and the pan in the oven to end the less artistic bottom of my loaf. Overall, there were many things, but those two were game changers.
Tom, thanks for your awesome content! Liked it before I even started watching. I just know it's going to be good! Big thumbs up for the professional production value too!
Thank you!
OH, TOM….you are even more amazing than you were about 6-8 months ago when I was at my wits end and found your channel. I have gone through all your videos, and continue to learn from you. Ive been making SD bread for about 8 years, but like you say over, and over, “but is it consistent”? No No No… Just last week I bought Chad’s book, and have read his amazing story, and I think I have finally achieved that “consistent” loaf. I have bought several TB books for friends and family. In fact, as I was reading his story, I was very pleasantly surprised to find out his bakery is only about 75 miles east of me. A group of us are going to take a field trip to SF, with our books, enjoy his great bread, and hopefully get an autograph. As for you, my friend, I had a dear friend (my maid of honor) from Akron. So knowing you’re from Ohio, makes my heart sing. Good work,and I hope SOMEONE is paying you well for your time and trouble. I love your dry sense of humor. You’re a treasure and entertainer
Thank you so much for the feedback. I appreciate it. I recently made a trip to Tartine in Santa Monica and it was wonderful.
@@thesourdoughjourney was it Chad’s place? The boy is expanding!!!!!!!
@@debbiemoore6358 Yes. He has a presence in Los Angeles now. Retail and production.
@@debbiemoore6358 If you are willing LMK when you go. I am in SF and would love to join.
Lol...This was wonderful! This was funny, informative and educational all while telling a story. Most importantly it was apolitical, which is rare in this modern era of media. As a science and math nerd engineer who spent way too many years in a university setting I really appreciate how you, in a home kitchen, scienced the hell out of making sourdough. One of the funniest moments was the presentation of the two coffee mugs, NASA and Disneyland.. rofl 😂. You guys are definitely two sides of a coin. Thank you so much for sharing this with everyone.
Thank you so much for the feedback. And thanks for noticing the mugs!
Thank you Tom. Very informative 😊
Thanks.
I’ve taken various ideas from different recipes and have my favorite. Your new recipe looks great. Especially love your humor! My husband does not clean up like you for sure! I make 2 loaves a week.
Thanks!
I live in the desert Southwest of Utah so temps here are extreme from one day to the next and one month to the next - making it near impossible to find a sweet spot for my sourdough baking. I am ecstatic to find you (with the help of your twin and your 2 lab assistants 😂) so I can finally be consistent with my bakes! YAY YOU for doing all the leg work for us. Sending much gratitude for your expertise and keeping it witty and entertaining along the way! You've gained another stalker, um I mean, Follower. 🍞
Thank you! Good luck.
Your videos are really inspiring even though it’s a bit difficult for me to compare Italian flours with Americans. Thank to you I’ve started again to be obsessed by bread after a gave up period because of the acid taste my starter gave to bread. I’m trying to understand why it was happening and giving sourdough another chance so I cannot thank you enough. You’re really truly brilliant
Thank you! I appreciate the feedback.
M A S T E R P I E C E !
Thank you!
Thank you for all the work you do. I now use these tools on my Chinese sourdough. The recipes were never clear as it only state ferment overnight at room temp😂😂😂😂😂 but never mention what temp that is precisely. It’s like learning how to bake from my 90+yrs old grandma. With these tools, i can adjust it to my Chinese sourdough as we steam instead of bake and before final proof we always adjust the acidity w/ alkaline solution. This part always throw me for a loop. I could never figure out how to incorporate my alkaline solution not to stain my dough. Anyway, thank you just the same as sourdough baking in any culture is about the long fermentation & harnessing wild yeast and lactobacillus.
Thank you! Good luck.
Wonderfully informative and delightfully droll
Best review ever! Thank you. 😐 You’ve perfectly captured my brand in 5 words.
Gosh, between the two of them Tom's brother really got the looks hey....tough break! haha.
😄
I will be following through this fabulous tutorial for some time. Thank you for the fermentation table instruction so I don't end up with mediocre (or worse) loaves as I become an "expert" SD baker!
Thanks!
Wow, Tom! You really hit all the options in exploring the real life challenges we face at home with less-than-optimal environments and resources. Really liking the incubator product. Was considering stealing my kid’s dorm fridge to build my own. ;-)
The incubator is a little bulky but it is a total game changer if you have the space. I keep mine in the basement.
Thanks for the work!
Thank you!
Another amazing video, Tom! With a lot of information! I can't imagine how many work and experiments are behind your videos. I really appreciate the effort you put into your videos. And the good humor also. You are so precise and take into account so many variables... like a scientist or an engineer.
BTW, say Hello to your twin brother! 😉😉😉
Thank you. This one was a lot of work, but I think there's something really unique here. I always enjoy working with "my brother."
I started baking sourdough in Spring 2020 because there was a huge shortage of commercial yeast, and bread was one of the few things I couldn't order online at the time. I avoided going into grocery stores at all for the first 2 years of the pandemic, especially the first year before getting vaccinated. But since I got the hang of it, I enjoy making sourdough bread so much that I no longer care to buy bread even though life is otherwise back to pre-pandemic mode now.
Thanks. I also rarely buy bread anymore.
Very much enjoyed this video. Feel like i learned some new things. I just started something similar to this. It requires stretch and folds every 15 minutes so i am constantly jumping up and down in the evening when im too tired. So will be trying this method tonight. Also really like the suggestion to put a sheet pan in the oven. My bread always has a very dark bottom that is difficult to cut. Also,enjoyed your brothers commentary. Fun stuff.
Thanks. Check out this version with my real brother. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I never had any luck with parchment paper, my Sourdough was either too heavy, or the paper was weak and cheap and even if I doubled the paper.Also working with a hot Dutch oven at 500 Degrees and my paper breaking was pretty scary. Now, they have Silicone Baking Mat for Dutch Oven Bread Baking Long Handles Sling and it works great and only $5 and they come in all sizes of Dutch ovens.Again Tom another great UA-cam video,I’m starting to watch them all. Thank you
Thank you. I also use a silicone bread sling now.
Somehow I missed the notification on this one. Glad I saw your link on Sourdough Geeks. You and your brother are a good team. A couple of good giggles. Looks like you had fun making this one.
Thank you!
Awesomely amusing.
Glad you enjoyed it. Check out this version with my real brother. NEW!: The Sourdough Brothers: Sourdough for Busy People
ua-cam.com/video/M8SiQJzFrrw/v-deo.html
I'm new at sourdough and jumping about from book to book, video to video trying to learn and getting pretty inconsistent results. Despite this, they've all tasted good so I'm still going and intrigued by it. Just found you, like your scientific approach, clear demonstration and humour so think I'll read more and try your method with British flour. Then I'll let you know how i get on. Thank you for all your work. It's much appreciated.
Thanks. Good luck!
Just popped my first shaped dough in the fridge using this method. I have high hopes. Its looking good so far.
Good luck. Please report back on how it works out.
@@thesourdoughjourney it worked great 👍🏼 Lots of flavour and great crumb. Thanks for all of resources you put together. The timing of the rise for the temp of my kitchen was spot on.
Hi Tom I have been on my journey for 21/2 years . I am finding your videos at the perfect place . As I understand it so much more . It makes perfect sense. It does help that I am a science person . My question is in regards to flour type . As beautiful as tartine country loaf is , I never make that . I prefer more whole grain percentages in my breads . It would be priceless for me to have a guide with how more whole grain affect BF and what my target rise should be! I really love the details in your videos . Thank you! Thank you! Thank you
Thank you. I will be doing some whole grain videos later this year.
Thank you! This is so helpful and also funny - love your dry sense of humor throughout. :) I found Elaine B recently and am all for her and your shift to simplifying the whole process for us out here who can go forward thanks to your experimenting and explaining. I never thought I'd be SO attentive through this long video, but it's so well done and truly helpful.
Thank you. I appreciate the feedback. This method is a good “companion” to Elaine’s general approach.
One question (feels greedy you've given us so much!!!) - do you have the "putting it together" sheet you showed at the end (on the horizontal page)? I'm sure I can quickly make one.... I'm excited to try some of this and SO grateful to you!!
Oh, I just realized I left that out of the Guide. I’ll add it as the last appendix. Later today. Thanks!
@@thesourdoughjourney Thank you thank you!
@@dianapagnucco8161 here is the worksheet I used in the video. I'll include this in the next release of the guide. thesourdoughjourney.com/wp-content/uploads/2023/01/PPSD-Tracking-Log.pdf
Your content is so rich thank you so much for sharing it and don't worry it's not weird sleeping with your sourdough I do that too 😅
Thank you!
"He just spilled a little outside the bowl there-that's a two-point deduction."
😉
fantastic job, first time I get to see somebody doing slap and fold and getting the donut , I thought I was doing something wrong. Like others have said, one of the best channels to learn SD, I've linked your vids on bulk fermentation countless times. Thank you so much. And think about starting a second channel for bread standup comedy shorts, I'm sure it'd be a hit ;)
Thank you! I appreciate the feedback. And thanks for appreciating my sense of humor.