Sourdough Myths and Truths!!
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- Опубліковано 15 кві 2024
- Sharing all the myths and truths about sourdough I have either proven right or wrong over the years in my own experiences! If you have more that I did not cover in this video, write them below and I will either answer or do a part 2 for this!
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I’m one of those fortunate people whose bread game has completely changed because of you. Grateful you share your knowledge and talent. 🌿
that is so nice. im go glad!!
I’m another one ❤
Totally agree! Long overdue for a huge thank -you.
It’s your “ your sourdough bread is as good as your starter “ that has helped me understand the reason for my failures in making sourdough.
Thank you for showing us how to recognize different starters. ❤❤
Yes so am I & I Love Autolysing & making the levan the night before I do my Dough Day . I make Dough Wednesday Fortnightly & bake on the Friday of that name fortnight . I love how active those extra steps adds to your starter & Dough
Fantastic information! I'm a fellow sourdough baker and everything you said was spot on! There are people out there that think you can't wash your starter container with soap????? There's such an opportunity for education on sourdough due to so many people being diagnosed as gluten sensitive or intolerant. I've educated many on the subject and helped some people be able to eat bread again. Now their problem is how to not overeat it 🤔🤭
Esp when loaded with butter 😂
dark rye flour makes the best starter!!!
yes. dark rye isnt whole wheat and has different properties than whole what, and ferments wonderfully in a starter!
Once again, fantastic topic! Best channel ever! Many thanks for your time
thats so nice. thanks for watching :)
Just to say that whole grain rye flour (9% protein) works wonderfully.
Thanks so much! This is a helpful video.
Thank you! Great topics for a beginner like me.
This was very helpful! Thank you!
you're welcome!!!
I am so glad I stumbled across your videos. I’ve watched some of them multiple times. I have learned so much from you. I’m new to sourdough. (January 24) I’m from a southern climate. USA , North Carolina.
thank you!!!
I can’t tell you how helpful this video was to me. It so helpful to understand HOW & more importantly WHY things may or may not work.
This is my first time serious your videos.
You’re a great teacher.
I’ve subscribed and now may give Sourdough Starter a try again.
I’ve given up because our family is two older adults and we don’t eat enough bread to bake every week like most younger families…. So I kind of gave up trying to use sourdough.
thank you so much!
You are the best. Very informative and didactic
thank you
Just found this today. As a beginner I found it to be very informative. Subscribed.
thank you so much!
Great info. Thanks
Very helpful 🎉thank you.
Awesome video!
Love that SIMPLY FIT granola also😉🤗
I’m a new subscriber. I’ve been a SD baker for years I love your channel Thank you!
thank you for watching!!!
Thank you....where were you all this time❤🥰
I have to say your videos are probably some of the most straight forward and informative on UA-cam! thanks for the content. Here is a question for you, when is the best time to add an inclusion into your sourdough? mid way through the bulk ferment? or just before you shape and go to cold fermentation?
I like to include them when I am shaping! and thank you!
Thank you so much! Very useful vide
you're welcome :)
It is FALSE that whole grain flour causes starter activity to diminish. My several year old starter that I currently use was created using 100% fresh milled whole grain & has consistently been fed the same weekly. It is very active & when fed a 1:1:1 ratio it almost triples in size in less than 4 hours & is bursting with bubbles. The blend of fresh milled flour I use is made using 70% hard red spring wheat berries & 30% rye berries.
So I do not know what whole wheat flour you must used to have such an awful experience to make such a false claim, but I encourage you to revisit your myth that whole grain flours weaken starters when in fact the opposite is true. Kind regards, Linda @lindaann_melin
This is my experience as well. 15 years making sourdough and I use whole grain hard red and rye 75% of the time. It seems to me that the sourdough cultures seem to really like the whole grain.
I also notice this in my water kefir; I always feed it a combination of white sugar and sucanat (for minerals).
I have never had an awful experience with sourdough :) this is the experience I have had from hundreds of students i have taught through the years. But Im so happy this works so well for you! Bravo!
@@meggo6673 Thats wonderful it works for you! :)
Rye is the best to feed starter
One interesting thing that happened to me with whole grain was when I started two starters for an experiment; one with unbleached all-purpose and the other with whole grain. After about 3 weeks, the whole grain one got Kahm yeast on it! I scraped it down to just the very bottom of the jar and then fed a large amount of ap flour. Did that for 3 days, and then it was the strongest it had been yet!
thats a neat experiment!
I hope it’s ok to ask on here- are the master, mini and discard courses available on the monthly subscription plan?
Summers are too hot in South Africa to leave starter out on counter. I find keeping mine in the fridge gives me more consistency. And easy to take out of fridge if i need it to peak faster. Love your Insta page!
yes i can imagine the heat would make the fridge work much better in your location!!
Same in Puerto Rico! It gets too hot and the starter peaks too soon. I just put mine in the fridge this Sunday to have more control over it.
Thanks for the fun video. Just my two cents, but I only buy the organic AP flour at Costco in USA, 11.5% protein and my starter is super strong and happy. I bake lots of bread with it. Mostly sandwich loaves but occasionally no knead boules. Never had a problem with them rising.
sandwich loaves are a lot different than high hydration sourdough! but im glad it works for you!
Thank you! You were very thorough in this video! I do of course have 2 questions plz:
Before our white flour was highly processed, for thousands of years, did they only have whole wheat to make bread/or sour dough? And 2nd: Theres a Norwegian woman on you tube who covers the top of her starter with a little flour every day, then stirs it in at the next feeding. It looked great! Have you tried this?
I think Ive made every mistake you talked about! Except for mold or soap issues. Now I can do it right!!! Thx💐!!
they have giant sifters. hundreds of years ago they used these in bakeries to produce white flours :) not to say there wasnt still some whole grain in there, but a lot was removed! and rye is a great flour to use in your starter! Its very different than regular whole wheat.
Nice info 😊❤👍🏼
I use rye flour for my starter because of the lack of gluten makes it easy to mix and use. Flavour is very good
I found this channel so helpful, thank you. I’m new to sourdough starter and have watched so many videos and I’m on day 8 and I get plenty of bubbles but not getting any rise, I have been doing discards (2) and still feeding but no rises just bubbles. Help!
It takes a while if you start from scratch :) Alternatively you can purchase a dried starter to activate.
It took my from-scratch starter 13 days to come to life. You are in the phase of wanting to poke it and tell it to DO SOMETHING! 😅 I remember it well. I see it’s been 4 days so it might be going by now but if not, you’re close!!!
Thanks for the salt water softener tip. ☺️. I am wondering if I can used distilled water which I make for my appliances & such.?
I dont like distilled as it removes all the good bacteria and minerals a lot of the time. but if its still softened waterm distilling it wont make much difference for your sourdough.
I have a flat sourdough starter but can I feed it with organic unbleached whole wheat flour
🌸FANTASTIC 🌸
Can you talk about incorporating sprouted grain flours? This is my next journey. I sprouted spelt, wheat, korassan, and buckwheat. Then I freeze dried them and milled them. They are all vacuum sealed right now but I think I’ll start experimenting soon. Sprouting grains apparently takes care of the undigestible phytic acid coding that you talked about
You have to process them different even after milling in order to optimally use for sourdough!!. I have a whole sourdough course and go over this process in it :)
I am just learning to use Korashan freshly milled flour....it is so lovely. 500 g korashan light flour, 400 g no chlorine water, 100 g starter and 12 g salt. Have at it!!! Cold fermenting for 24 hours is working great.
Where do you get dehydrated sourdough starter to start?
2 questions; 1The purified water I am using is Costco and it has added minerals. Is that a problem? 2 I am also using Costco Organic unbleached flour (only 11.5% protein) , made from Organic hard red wheat and organic malted barley. I have used this flour for a long time for everything. I am new to this and my starter is only 7- days old, has bubbles looks good seems a bit slower than I thought to get larger bubbles,had the sour cream smell at first now a lil more paint or nail polish. It has never doubled that I know of but has risen some and fallen. Feeding every day. I really don't know when I can use it. I am waiting for big bubbles and that pulling away thing I have seen I guess. I don't even know when to put it in the fridge or when to use discard in recipes. I am a noob :D Thank you
Im not familiar with that water, sorry.
For the flour, it can work if you feed thicker, but in my experience the protein content isnt the best for sourdough. I do use it for lots of other baking though!
Walmart carries a flour brand called Wheat Montana. I use the blue and white bag variety which is 13.16% protein and is unbleached. It’s a family owned farm and I cannot recommend it enough. There is something about the clean taste that Wheat Montana has - never leaves a flour aftertaste. It does cost a bit more than the Costco store brand but it’s worth it. I too am on a tight budget but this flour works so I’m not wasting money on failed loafs. I hope this works for you! Happy baking.
I am wondering if the starter and discard jars should be sterilized before using, or is just a wash with soap and water and a good rinse OK
sourdough needs bacteria to thrive. no need to sterilize
have started making sourdough bread! I fed my 15 %protein flour starter for a week . There was not much bible activity or rise to be seen. I kept it on the counter. I tried making bread with it today. There was bubbles in bread but not much rise. It tasted ok. Any suggestions on an improvement, please!
I gave a friend who said she was Celiac some freshly milled organic bread that I had made that was not sourdough ( only because I'm still learning how to make it) and she did fine and is excited.
I would never feed wheat to a celiac person (or ever recommend it), it can cause a lot of internal damage even without symptoms.
@@turnerfarm I didn't, she fed herself
Is there anyway that you could mention which flour you would recommend?
I use a bread flour from milanaise company
Can you tell us the brand of flour that you use?
i use sutten flour made by Milanaise
I was taught that you should use a mix of flour to make your levain. I use 32g bread flour, 12 g of whole wheat flour, 6 g of rye flour. Is this a bad ? Thanks for a great video!
theres so many different ways to do things. one feed of whole grain wont hurt, and rye always helps it ferment faster. that being said, if you have a strong starter, it really shouldnt need all that in order to leaven your loaves :)
I use a 1:3 ratio rye flour and bread flour to feed mybstarter, are you saying I'd have better luck with my bread just feeding straight bread flour?
rye is different than whole wheat and can help ferment faster. that said, i dont think you really need it if your starter is happy and active! bread flour is a great one to use.
I feed my starter Kamut flour, but make my bread with regular flour from Lehi Roller Mills. My loafs are good, but very small compared to what the same ratios look like from others. Would that be from the Kamut in my starter? I cant' figure that out. Thanks!
same ratios as in exact same amount of flour , water, etc?
Yes - following the exact same recipe as neighbors and my loaf is the size of a bread bowl and theirs is two to three times bigger.
My dough always comes out sticky and soft after first fermentation. Is it my starter?
The all purpose I purchase here in the US is 11.5% protein. Is Canadian AP higher in protein? I’m just wondering why in For The Love of Sourdough the recipes are written for Kamut or All Purpose if AP isn’t usually as high in protein as is optimal? I have figured out how to use the AP with good success but definitely notice a big difference when I use bread flour. Just curious! Love your advice!
yes canada's AP is usually much higher protein. bread flour is great
Mine died in the fridge, it got moldy. I buy king arthur flour. Where do you buy 13% protein flour. Where do you buy sutton flour?
I read every speck of info on the bag of flour I purchased. Nowhere, was I able to find a protein content percentage. How is that determined, please?
Even when keeping the sourdough starter in the fridge and feeding it weekly, do we still keep a loose lid that allows for airflow while it is kept in the fridge? That is what I did but I saw some channels put what appeared to be a scealed lid on their starter before putting it in the fridge.
And how about if we are on vacation for weeks? Still leave it with an unscealed lid?
you can seal it when its in the fridge and "dormant"... and you can leave it in the fridge with no issues when you go on vacation! :)
What flower brand do you use for your starter? Thank you
I use Sutten flour by Milanaise.
Is it okay with using unbleached all purpose flour for my starter? New to sourdough.
yes as long as the protein is high enough!
Where do you buy your flour? There is just so few to choose from at the supermarket.
i buy mine in bulk from a company called Konrads but the brand I buy is Milanaise
24:59 my sourdough will bubble on top then just sit. I have photos if you would like to see them. I have done better with discard and using active yeast to boost.
It sounds like your starter needs some support. you shouldnt need yeast as a boost!! I have a couple videos on leaven and starter on that channel that are worth watcing :)
What brand of flour do you prefer?
i use sutten blend from Milanaise.
Wow...I didn't know that you shouldn't feed your starter with whole grain flour everytime. I thought it was good for it and that the starter loves it. ❤️. Could that be why my starter doesn't get hooch on it anymore? 🤔
It wouldnt necessarily have to do with not getting hooch as much as it does with the starter not getting as active as it could.
I disagree with this to some extent. I have to grind my own wheat because my husband can't eat it if it isn't and it's so much healthier and I have a super happy and active sourdough starter and I only feed it with freshly milled whole grains. Now I will say my loafs aren't as fluffy as white flour loafs but definitely still has spring and rises nicely.
This is the only source where I’ve ever seen this claim about whole wheat. Most bakers say it’s good for the starter and that has always been my experience
@@joyfulgirl91 yes, feeding once or twice can help boost fermentation as whole grains ferment faster. but over time if only fed with whole grains then you run the risk of the bran choking your starter. that said, you seem to think otherwise and if it works for you, thats great! ;) Ive been seen it hundreds of times go the opposite.
@@JMastro2010 I am glad to hear it works for you and you have found something your husband can eat!
I love watching sourdough starter myths get busted. I saw Ben Starr use a starter that had been unfed for five months straight from the fridge. He says it takes longer for the dough to rise, but it tastes better than using freshly fed starter. Go figure.
yea i think once you have an established strong culture in your starter its totally doable to leave it for a long time with no issues!!
I typically follow this method. I only feed my starter when it's low (roughly once a week) and have had great success for over a year.
Water Temperature makes a difference when feeding your starter or making your levain?
as long as its not too warm you are fine
How do I tell what protein the flour is, is bread flour ok to feed with
yes bread flour is great
I have tried sourdough using Food Nanny Kamut(subscription master recipe, measured with a scale) with no luck. Starter will not rise hardly any. When it does rise, the dough is still extremely sticky after the bulk ferment, which produces gummy bread. Can't figure it out to save my life. My hubby asks why I am still trying at this point.. Maybe my water is the issue...
sorry to hear that!! if you are in the subscription definitely send us an email or post in the facebook group so we can help!
What flour do you use? Thanks
Sutten flour by Milanaise
Question… what if your water is reverse osmosis water would it affect your starter? Thanks!
it can, yes. because all the good minerals are removed from the water. Its not necessarily going to , but its possible.
I emailed Weck…and they confirmed that their glass jars contain lead. Did you know this? Question: what about when your starter is in the fridge, do you need to seal it airtight? I know you said out on the counter do not seal it airtight but what about in the fridge?
really!? are you sure!?
I’m freaking out because I have been buying the Great Plains from Costco. I’m certain last time I purchased it, it was labelled unbleached. I noticed this time it was labelled enriched “white” flour. And just filled my container and noticed my starter is not doing well so now I know why. Protein is 13.3%.
it should say on the ingredients whether it has bleach or anything comparable.
@@turnerfarm unfortunately it doesn’t :-(. I’ve checked several bags in the grocery store and if it’s not in the title, I don’t see it mentioned anywhere in the ingredients.
There's only two things that I disagree with. First, not using bleached flour. Some lower quality bleached flours do have residual bleach deposits which may affect the sourdough starter, these should be avoided generally. But in my experience, higher quality bleached flours can be used in a pinch to both feed starters and bake with. Having said that, it is a good idea to avoid using bleached flours to cultivate a new starter simply because the bleach has 'sterilized' the natural yeast and lacto bacteria in the flour. Second, using low gluten flours. Over the years, I've cultivated many different starts with many different whole grain flours, including rye and buckwheat, notoriously low in gluten. Low gluten starters simply have to be fed more often because they lack sufficient protein. These are just my experiences, I do like this video though!
What is the diffrent from Alvin to starter pls explain, u r the best
@@bailaschwartz4080 A starter is used to make the levain, which is then added to the dough. The starter is continuously maintained, while the levain is created specifically for use in the dough.
Can I use distilled water to make sourdough starter?
You CAN, but it removes all the good bacteria and I dont love that about it.
I'm new with sourdough baking, so quick question, why do we keep the discard, why not toss it out?
you technically can toss it, but that seems like a waste as there are hundreds of recipes you can make with discard! I have a whole book on it, but also my instagram @turner.farm has tons of discard recipes.
May I ask what Flour you use?
I use a bread flour from milanaise
Where can I find your book?
www.thefoodnanny.com/products/for-the-love-of-sourdough
I’ve watched hours of videos trying to figure out why my sourdough is not active. It will rise and a few bubbles but it looks like the one in this video.
Now I understand why. I have a water softener and I get the water out of my refrigerator door that has a filter but I’m sure it’s the salt. So I’ll have to get spring water.
I’m a new beginner. The first 5 days I did step by step. Not much activity at all. My house is 67 degrees.
So I took it downstairs in my laundry/kitchenette shut the door and the temperature was 72. I end up having to leave home for a week and it was neglected. So I put in the refrigerator. I took it out the other day I’ve been feeding and discarding for 3 days. I see a few bubbles but again it will rise but that’s it. This time I’m leaving upstairs in my kitchen which it’s 67 degrees. Do I continue to keep feeding and discarding until it starts bubbling up ? 🤷🏽♀️🤷🏽♀️
For someone that has been exposed to mold and had a mold for illness, I would not recommend using anything that had mold in it ever.
I think you are misunderstanding the science of the bacteria in the starter and baking process. But to each their own :)
How about substituting a 10% unbleached flour with the addition of vital wheat gluten if high protein flour is not available or is too costly?
that is not a practice I have ever done.
is AP Kamut from Food Nanny high enough protein?
Yes!
Where can we get that round Mason jar you have?
the weck jar?
Thank you I found them. And yes
You mentioned not putting sour dough down your drain. Why? (Scrape it first out in the trash, then soap and clean).
I have a whole youtube video on this if you check my page :)
What about an organic rye flour?
Rye is great for your start! However you dont want to rely on it. its a greart boost, but you should be able to maintain your starter strength without it imo
Does sourdough bread have to taste so sour?
it doesn't. you can use milk instead of water in your dough, and you can also add an egg which can help soften the sourness and make it a bit more mild!! you can also use a really active (young) leaven or starter to make your dough (so no discard dough if you dont like it sour)
@turnerfarm thankyou that's helpful.
You don’t have any recipes for sourdough bread?
I do! dozens in my online subscription platform and my master recipe is in depth in my online course.
What about rye flour?
rye flour is good but makes for a denser loaf
I'd love to find a good high protein flour I could get from Amazon. Any clues????
maybe hi protein central milling bread flour? otherwise, i have never purchased from amazon, sorry!
At my store mone of flours say what protien content...and king author changed their bread flour and it TOTALLY DOESNT WORK NOW...THEY SUGGEST ADDING A CHEMICAL...DIDNT HELP..
I have heard from a LOT of people that they are having issues with the king arthur brand.
I started over three times and it still didn't come out right 😢😮, I did 1/4filted water,1/4 unbleached flour,🤷🏾
use a scale. 50g/50g
My mother has celiac disease and absolutely cannot eat sourdough.
yes, i feel strongly about educating people on that
You can make sourdough with rice flour
@@estherh2142 No. you would need additional grains to support fermentation and rising of a dough (even if using gluten free grains you need a concoction of them and not just rice).
@@turnerfarm I have celiac disease and I wanted to try gluten free sourdough, I made it with just rice flour and it went perfectly fine. But after months of not caring for it it went flat and I lost it. Maybe for the next one I will mix several gf flours as you suggested. Thanks for the tip.
I guess I killed mine ,it was watery, and flat.😆🤣
definitely not dead. just hungry !
What if you use gluten free flour?
sourdough is the development and fermentation of gluten so gluten free fermentation is different and requires some fine tuning playing around with different grains.... its not something I have quite dabbled in
@@turnerfarm thank you for the answer. I see that you have a very small amount of starter. How do I minimize mine I have a lot of discard. And I’m only one person. I’d like to keep my starter but it’s just too much waste. Do you have a video or some information I can see to help me? thank you again
Your sister went a whole year without cleaning out her fridge? 👀
she was away for a lot of it. but didnt really share it for her to be judged, shared for a teaching opportunity for others to learn so thats really all i will comment on that.
@PDXTundra You've never had hot sauce or something in your fridge for about a year?
I'm sure she "cleaned" it out plenty of times. But maybe never got around to a deep clean where everything was taken out, or maybe she did take it out... but life can be hectic sometimes... so she cleaned out the fridge and then *GASP*... put the jar of starter back in to "experiment" with and get active again, on a later date once she had time and the mental energy.🤭
My starter was in the fridge for 2 years and I had cleaned my fridge, I just ignored the starter. It's something that can happen even when you do clean out your fridge.
@@m.lisadoherty exactly!!