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116: Sourdough: What is OVER FERMENTATION and when might it happen to YOU? - Bake with Jack
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- Опубліковано 14 сер 2024
- Over fermentation is the disaster of all disasters! The stickiness of all stickinesses! BE AFRAID! ...actually don't be afraid, this week I'll show you exactly what over fermentation looks like, tell you when you might be in danger of it happening AND let you know what you can do to avoid it :-)
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Followed your sourdough for beginners recipe. I overfermented my dough, because why? I'm from the Philippines. Its freakin 39c! I cut the bulk ferment at 3 hours. Got the results I wanted! Thank you so much Jack!
Besides the fermentation time, may i know if you did reduced the sourdough starter as he mentioned? Also I wonder if you reduce the water when following any other bread recipes...same problem here living in Bangkok
I know what you mean, Msian here haha
Oh, gosh! Now I know why some of my sourdoughs ended being pancake recipes.
@@leAlbert1025 ya how frustrating! 🙄
@@tyanshing4617 hi! I reduced my starter from 100 grams to 45 grams from Jack's recipe. I had a slower fermentation and the dough was manageable, silky and cohesive.
Funny.
I've been there.
I was very new and I added flower until I had a mass I could bake.
I use it in my garden as a steppingstone.
LOL my very first try was just like that. Try #2 coming soon...
🤣🤣
That's exactly my mistake the first many times I baked bread or pizza. I would add flour until the dough was managable and end up with bread that was too dry. Since I've learnt to deal with wetter doughs the quality has gone up a lot.
😄
I may have to do the same
Yep! This happened to me yesterday. Next to the last stretch and fold was fine, then when time to shape was a sticky horrible mess. Over fermentation at its finest!! Thank you for clearing that up for me.
Beat an egg, add some melted butter, put it all together, pour it into your waffle maker, top your savory waffle with chili, cheese and diced onions.
Out of the 1724 hours of videos I watched about sourdough this has by far been the most helpful. I let my dough sit out too long after not understanding some directions and now I know what I did!
I just had the opposite happen. I didn’t let it rise long enough and baked a brick! I put in everything bagel seeds, pumpkin seeds, and dried cranberries. So I smeared butter on it, stuck a slice in the microwave for 10 seconds and it was delicious. 😋
Well, that was a big batch of starter for the next bread.
I was about to say I would use some of the over-fermented dough as the starter for the next loaf and watch the fermenting time a bit better.
yep like a kind of biga, I think more flour and lots of butter could fix it. Agent improvers will have the same effect on the dough when overused.
Exactly what I was thinking. Discard, Feed it 50/50 water and flour,and make a levain
Exactly what I was thinking - divide that up, use half to start a new batche of bread and put the rest in the fridge as starter.
fat yak, thank you!!! I over fermented some blue emmer last night and was heartbroken....not anymore. Mines not exactly that gooey, but it does break apart there appears to be no elasticity.
DEAR DISENCHANTED OVER-FERMENTED BREAD MAKERS:
Gloopy, over-fermented dough makes great pan pizzas. Just use lots of olive oil. Enjoy
indeed!! the taste is out of this world, soooo delicious
HI Patrick Darrow, actually I was trying to do pizza with my over-fermented sourdough...I couldn’t shape it...so I threw it...too bad. What is your trick? And what do you mean use lots of olive oil ? When? Thank you.
@@popcorn7657 one can "pour" it into the pan, use wet fingers to press or "shape" it as necessary, add toping, and bake at high T on low rack and switch to high rack as necessary to finish off
@@popcorn7657 what @wakabaloola said :)
Merci @Patrick Darrow @wakabaloola. I will try again. Very kind to take the time to reply.
Another excellent tip. I've wondered how I will know if dough is over fermented. Again you are familiarwith what us home bakers may encounter, you anticipate the questions we have but sometimes we don't ask. I love making the sourdough that I was once so afraid of before your videos. Thank you for taking your time to help us on this sourdough journey.
This was so incredibly helpful! Every single time I made a loaf my "dough" turned liquid and I couldn't figure out wtf I was doing wrong. I was suspicious of over fermentation but I didn't understand how it could be if I was timing things similarly. Once I saw your liquid dough I had confirmation, and decided to do a conversion on your home temp to mine. Turns out there is a big difference. You live in a freezer (21C = 69F), and I live in a sauna (my home temp during the summer averages 76F... or 24.5C) ... so, now it makes perfect sense! I'm about to attempt a loaf that isn't a liquid mess. Wish me luck! The learning curve is steep with sourdough!
YAY good luck Mari!
. Eeep my loaf turned out perfect this time! Thank you!!!
@@MariElle3 what did you do different?
@@Ssgtmathbootcamp I let it ferment less time. I came up with a new method. I mix up my dough and starter, and to know how long to let it sit on the counter I leave the jar with my starter culture and fresh for on the counter next to my batch of dough. Before it's fully reached it's rise I get it in its bread pan. When it rises as much as I like I do one of 2 things: if it's fully risen (based on how much it's risen in the start jar) I pop it in and bake it... If I want to do a cold ferment for a day or two I move it to the fridge when the starter is about half way risen up the jar. After a day or two I take it out... By this point it's about 75% of the way risen. I put it I the counter for about 5 or 6 hours. As it starts to warm back to room temp it makes a big boom in it's rise. Once it seems fully risen I pop it I the oven and bake.
I hope that wasn't too confusing. The TLDR; is that I was over-fermenting my dough so I have it less time. The starter jar is something I came up with so I can have a visual to easily gauge how far along my dough is in its rising process.
Whether I'm baking it right away or cold fermenting it for a day or two, once I'm done letting my dough ferment in the counter I pop that jar of starter in the fridge for my next batch.
If any of that was confusing, please don't hesitate to ask for clarification on whatever you are unsure about.
You can still kind of re-purpose this as waffle batter. Throw in a few eggs, a little bit of sugar, butter, spice and everything nice, then bake it in a waffle iron. You can make crumpets as well
great idea!!!
array s, I don't know about that, you would have to add A LOT of flour to get a fluffy, airy doughnut since the gluten in this dough has completely disintegrated, plus it's a very tangy "dough". You could make cake doughnuts though, the baking soda reacts with the lactic acid which not only helps to offset the sourness, it also gives you extra rise!
You could add baking soda and that would cause it to rise - Also neutralizes the acid
Kneaded in a fair whack of flour, into an oiled tin, another half hour to rise and baked as usual. Very even crumb and I did like the flavour. Toasting 5mm thick slices makes an excellent crispbread. Everyone needs to do it at least once :)
I watched this video a few weeks ago and thought 'but mine is almost that bad and it baked fine'. Last week I actually got overfermentation for the first time of my life. It behaves like a sponge cake dough, pours and fold on itself and all. Now I see that's what you show here and that my usual dough was much better :)
Thank you! We learn from. Mistakes. It’s just the time and energy you put in, that bums me out.
ahh. watching this in 2021... realizing this was BEFORE the pandemic. Great video-- as usual. Sticky dough has always made me feel like I did something wrong... I'm learning to get over it. I haven't experienced the over-fermented situation before. Glad to know it can't be fixed. You do have a way of handing the dough that reduces the messy factor. I am eager to get to that level. Take care and thank you. :)
Keep it up Cari 🤗
I'm glad you're doing videos on this because I have scoured the internet for a reason why my dough inexplicably falls apart, loses it's skin, and refuses to stay together, but I always got different answers. I watched so many of your videos in hopes of an answer, watched hundreds of videos, read so many reddit/perfect loaf/kitchn threads, posted on reddit numerous times, etc. People told me I wasn't working the dough enough, I wasn't patient enough, I had too high of hydration, etc., when in reality the problem was yeast breaking down and over fermentation.
My problem was that inevitably at least one loaf out of every batch I was making would be sacrificed to complete loss from a dough collapsing, to my continuing frustration.
Part of my problem was that I was adding too much garlic in my ingredients, and garlic breaks down yeast, thus leading to a mess if I don't get to it in time. I didn't understand this, but most of the time I could get a decent loaf out of my first 3 loaves and my last would collapse. Now that I know this, I don't add as much garlic.
The other part of the problem was that I was trying to force the dough to rise by jacking up the temp in my house, and since the garlic was already breaking down the yeast, the heat only contributed to continued fermentation, and as a result I got goop. It was unmanageable. I would attempt to make a focaccia type loaf but handling the loaf more didn't usually help.
Now that I understand my primary problem was too much garlic and overfermentation my loaves usually rise and come out just fine.
I tend to use "wet hands" when handling sticky dough and everything works just fine.
This clip might explain how I ended up with a pancake instead of a loaf one or two times.
Richard Walker that's what I learned by the end of my first loaf making
I do that each and every time and don't get a pancake anymore (yup used to). Often a wet dough needs a bit more work and a frequent fold.
Hey Jack, if you take that bowl of sticky mess, add 1 cup of flour and a slight bit of water, leave it on the counter over night and you'd end up with a nice big bowl of starter in the morning. I did that and the starter was magnificent!
That sticky mess IS essentially starter though???
@@InuShiek 100%
That's why I would have done too and if I was in a hurry, I'd even add a little pinch of commercial yeast just to be on the safe side. What did your bread taste like? I like a strong flavor but not overpowering.
The disaster of all disasters is when you live in south Europe, it's 32 C outside and inside the house, no air condition of course (because it's not too hot for us yet), you decided to make sourdough bread and you also had the brilliant idea to experiment with high hydration dough following the usual instructions (for normal room temperature). I wish I had seen your video earlier. I'm still crying over my batter!
You're hilarious! Thanks for helping us all be better bread bakers. From 7000' altitude in southern Colorado where the weather is very exciting and my baking is always a surprise!
You’re welcome!
Lolol! That runny dough brought back some bad memories...Thank you so much for this video.
You’re welcome 🤗
Same!!
It's the story of my sourdough baking life. I live in a 29-35°C climate all year round
I’ve let my dough rise overnight outside the fridge and now I know why it was THAT sticky!! Thanks :)
In your video from a few weeks ago where you pointed out the difference between strength and structure was helpful. This was a bit of a light bulb moment for me. As in, "now I get why I messed up". It basically helped me understand that higher hydration levels mean that you need to make sure you have enough strength and structure; which boils down to technique. Otherwise you just end up with a batter (aka. pancakes, not a bad thing).
I've learned the hard way what it should feel like at various stages, what is definitely a problem, and how to fix it (add flour, water, time, do some folding, etc.). Basically, I mix the flour and water to a gloupy mess and fold at 30-40 minute intervals. If it is on the gloupy side after about four times and is still unworkable, just dump in some flour and it will get easier. Once it holds together enough for shaping (but barely), you are pretty much ready for, structuring shaping, and moving to the shaped dough ball to a proofing basket. After a few incidents with things sticking to my basket, I know use tea towels dusted with flour. This makes things a lot easier to handle.
As soon as it gets close to showing clear signs of volume increase, I put the basket in the fridge. Typically it takes between 5 and 10 hours to get there and this is highly temperature dependent but also dependent on the quality of your starter and how awake that starter was when you put it into the dough. I decide by looking and poking the dough (gently). Using the fridge prevents over proofing and it will be ready in the morning for baking. Time == flavor. If it is cool enough in your kitchen, you can risk an overnight proof outside the fridge. However, this may be risky. Lack of volume in the morning is compensated by hydration levels: the steam helps it puff up in the oven. This only happens if you have decent strength and structure. If your hydration is too low, the steam will have a hard time giving you volume because the dough is just to stiff and dense. This is why high hydration levels are what skilled bakers want.
I now feel much better about my slightly over fermented dough. Thank you.
I don't know how I missed this,but I had. Once again, everything explained so clearly, with a good laugh to boot! Thanks Jack for these amazing videos
Same here, missed it, but so glad I found it. Explained such a lot 😂 will do better tomorrow.
I live in Las Vegas and usually don't bake a lot of bread in the summer, but I recently got into making olive sourdough. Last time I made it was in the early spring (not hot yet). And this happened to me twice. Having the knowledge from your other videos I knew it was either over proved or too hot! Now I know over fermentation. I'm gonna have to cut back the starter big time. We have already reached over 100°f. Thanks Jack!
I woke up to this this morning. I'm on the verge of tears and the only thing that makes me feel better is that you have the same thing. There's hope!
Love that you get your time to shine now. Was watching your vids way back but now subbed because I bake 4 to 6 sourdough breads a week and your vids are really useful!
OMG THANK YOU for this video. It happened to me last week and I didn't know the reason... I suspected that it came from a new form of flour I used but it was supposed to be more whole so I did not understand. THANK YOU. Now it would be handy to know WHEN the dough is ready for shaping because I waited for fermentation signs as bubbles and there were not many so I waited and waited... gonna go through your videos to find some info about that. Take care.
3:28 was EXACTLY my first experience with trying to knead sourdough! Thanks for the video and the tips Jack! I just subbed!
Best video yet with the humor and information. Big thanks as always.
I love the way you break things down so I can understand it without going overly scientific of proudly culinary on me. thanks so much- This tip about adjusting the starter and the time will be a big help!!
Fell asleep with my dough rising in the oven. 😱
I added my mornings discard and some baking powder, in a muffin tin, bake 425 for 12 mins and I have some decent "biscuits".
I watched a sour dough video that actually said leave on the counter for 6 to 18 hours and so I left it overnight and woke up this morning to soup. Yesterday p.m. it looked great but was thinking... no it's not ready... well I bet it was! This was my first attempt at sour dough bread and it all went good until the hours long proof. Best not to just follow a video but maybe follow your gut. Sour dough is a challenge for sure and I'm feeling as defeated as my over proofed dough. I added tons of flour to it, trying to shape into a ball but yikes 😬. I bake other breads, rolls and pita and I can tell you my discouragement is turning into... get back in the kitchen and get more starter going to try again. I will definitely be following Jack's sour dough bread for beginners and will never leave overnight on the counter again... did I mention I live in Florida and yesterday it was 89 degrees 😳. It was also uplifting to see comments where some of you are having challenges as well. I'm thinking of trying to salvage this dough into a pizza crust lol any thoughts on the process for that? May just cut my losses as Jack mentioned. I adore you Jack and I'm going for it again ❤
That happened to me and I was thinking I didn't want to waste it. So I kept adding flour to it till it kinda firmed up. Let it rise again, well hoping it will rise again. Formed and baked two loafs cause off the extra flour of course. Took it out of the oven and it was the hardest most dense loaf of sourdough I made in my life. You can eat one slice and you'll be full for a month, lol!!! Nice video and thanks for the knowledge on why this happened. Next time I'll put it in the fridge cause I live in Hawaii and its warm here. Also Corona virus must be in the air or something that caused it to proof to quickly. Be safe everyone and happy bake during these scary times!!!
Oh my god this just happened to me today too since I live in tropical country, I tried to salvage it too but now the loaf is way too dense 😭
I can't stop laughing and my daughter thought i was crazy!
when this happened to me due to the high temperatures recently and a longer time, I almost got a nervous breakdown and didn't quite know what was going on. It kinda soothed my soul to see it happen on somebody else as well hahaha, thanks for the great vid
Thanks for explaining it. Once i start baking with sourdough i had that fu++ing over-fermented sticky mess on my table and it ran out in every direction only for not let it shape it. So i gave up. I´d put it back in the bowl, cover it with water till it had resolve, fed it the day after and got a big bowl of starter the next three days. So you can end up this way with your overproofed dough, and dont have to trash it.
I am learning to work with the heat of Memphis TN, and I have been actually trying one by one all the things you said! thank you I am glad you made this video, I also notice the flavor changes as over fermentation has happen to me.
Glad I finally know what happened! my last few have all gone this way, but scraped it into a loaf tin and baked so still got something. Bit of a strong flavour, but better than no bread :-D
Thanks Jack, this just happened to me and was driving me crazy , I added flour to try and salvage the bread. no glad I saw this and know how to correct the issue
Overly fermented dough can manifest in other ways. Especially when you're doing lower hydration doughs. I think the biggest indicator of over fermentation is that the dough will constantly tear when kneading. The second biggest indicator of over fermentation is even though you can shape into a loaf and bake and get structure, the bread has a gummy texture to it. I think it's because of the acids given off from the sourdough culture is starting to break down the glutein structure. Either way, the simple trick to solving this issue is
1) Use a lower percentage of preferement in your dough
2) If using a 12+ hour counter top poolish or preferement, use yeast in the dough mix and bake within 12 hours. Or toss it in the fridge to cold rise.
I made a sourdough using your recipe and its turned out great. Except, this time, after only 4 hours on the counter ( about 70F) it seemed to get stickier with each fold? I did use 1/2 cup room temp sourdough to 2 1/4 cups of white flour and a little less than
1 1/4 cup water. On the 4th fold I thought I better shape it. I added flour but still couldn't get it to shape much. It still seemed to have structure as I could lift it up in one piece and plop it un-tidily into a bread pan. I put it in the fridge for the final proof.
1) Could a sourdough over ferment in just 4 hours?
2) Will it form some more gluten in the fridge if wasnt overproofed?
3) should I just take it out of the fridge and add flour and water to the "blob" and start again.
Thanks Jack. I love your posts. The last 2 loaves I made using your (approx 68%) or 1 cup flour to a little less than 3/4 cup water + salt ( once sourdough and once active yeast) were the best 2 loaves I have ever made! Just not sure what happened with this one. I usually use about 25-50% whole wheat so maybe too much water with all white??
This happened to me just last week. The dough just fell apart, and super sticky! I though it was because I added too much filling: onion, bacon, cheese, quinoa. Or the hydration was too high: 74%. Now there is also the probability of over-fermentation!
The bread stuck to my banonton and gave me a real headache. It didn't have any oven rise. Still, it tasted pretty good. I need to experiment more to find out what the problem was.
I have just overproved my dough. It was not as sticky as in the video. I somehow managed to put it in my baneton and then in the fridge but I expect a disaster tomorrow when I go to bake it... It is my fourth loaf
I kept thinking I was over fermenting but after this video I realized my hydration was a little too high. Thank you!!!
just found you and subbed straight away, thanks for helping me to understand my sticky dough issue. I've been a chef since for ever but never tried sourdough, and this is driving me crazy. I will get there, thanks again.
How's it been going for you now?
@@Dreareoxo Hi, I was making 1 loaf per week for a while and now maybe once a month. I find handling sour dough much easier now, I find the faster you handle a wet dough the easier it is. The end results are a little frustrating, sometimes I get a great oven spring and sometimes not, I think sour dough is a bit like playing golf, you never master it?
So you can change three different parts of a recipe that will affect how fermented your bread will be: temperature, time and the amount of yeast/sourdough used. Do you know how these will affect the quality of the bread dough (especially when it comes to gluten)? I would like to have a more elastic (less fermented?) dough, while not losing too much flavour. Should I ferment less, try to cool down the dough or just use less starter? Reason is that I want to improve the oven spring which is barely noticeable currently
So Jack, if i mixed my dough and let it rest in the fridge for the first bulk fermentation at about 8 degrees C, would that be good for the dough though it will definitely extend the fermentation time considerably? And would that affect the overall texture and taste of the end product?
Haha! Glad it’s not just me! I kept adding flour, clearly I over fermented! Thanks it’s nice to know how I screwed up. I still baked it, still tasted good we thought, but my wife is very forgiving. 😁
I had a SUPER sticky mess today with my first attempt at sourdough bread. Thanks to encouragement from your previous sticky dough video I kept at it and made a pretty good loaf!
Thank you. Now I know what happened. What a crying mess😢. I’ve made 3 loafs so far that have been great. But this time a you tuber said put in oven with light on overnight. DO NOT DO THIS!
That's exactly what happened to me since I started baking with sourdough, nobody could tell me what the problem was.Thank you !!!
Well, I tried to rush my bulk/get good rise and I have been punished with dough puddles. Not quite as extreme as your example but definitely over fermented. On my sourdough baking journey and yet to succeed.
1st bake: didn’t shape properly, no structure.
2nd bake: oven was broken and I had to cook it on 150c.
3rd bake: over fermented.
Ah, fingers crossed for next time.
I'm always getting what you showing at 4:40. It's impossible not to get it without a bread machine.
The only working way to do the dough is to use the bread machine's dough only function and then to continue in the oven.
As you said, you need the exact specific temperature or else it'll always be "game over". The bread machine knows this secret temperature and it making the dough at the exact temperature so it'll rise and not be sticky. Without it it's impossible to make dough.
When I had a bread machine, I used it only for the dough and it worked all the time. Now that I don't have it anymore, it's always game over, no matter what flour I'm using, the type of yeast, salt or no salt, sugar or no sugar, more water or less water, it never rise and stays very sticky. It's not possible to make a dough without a bread machine. I need to buy a new one so I can return to make dough.
So I have a batch of dough that is like the one in your video. Can I make it into a yeasted dough?
I’m love with your channel! Currently on video 4 or 5 of your sourdough playlist, right in time for my next try. Keep it up mate! ✌🏽
You have no idea of how much I needed this video xD My dough was not that extreme sticky, but now I know what I need to adjust! Thank you so much!
I appreciate your list of 4 whys for sticky dough. I especially liked the second and third reason that explain difficulties i have encountered. Thank you.
I nearly did this once , just about managed to save dough before is was completely useless. Can you please show how to shape a batard Jack , I just cannot get the tension required and so my bread always spreads out as soon as it's out of the banetton. Can't get the ear on the bread either.
This is exactly what happened just now to my "loaf." I threw it in the oven before I watched the video. Ha! Ha! I had the dough outside on the deck yesterday for hours. It was about 80 degrees and humid. Now I know.
Tq! It happened to me today. Glad to have found your video explaining my sticky mess.
Brilliant. That is exactly what happened to me this morning on very first attempt.
I had my dough in the microwave (where I always leave it) in between stretch & folds and we were cooking on the stovetop…. Needless to say when I retrieved it it was VERY warm like a 200 degree oven and the last 2 stretches turned my dough into glue 😢. I guess it’s over fermented. It’s in the fridge in a rubber banneton. I may still try to bake and see what happens. 😮 that is off I can get it in the oven off a peel 🤣
I have tried a recipe so many times, each time from fermenting anywhere from 5 to only 3 hours or even 1-2 and it turns out the same way every time. I assumed it was my starter so I perfected the art if feeding it and knowing when to use it but I still cannot get my dough to rise at all. It just sags and slops everywhere no matter how little or how long I let ferment with foldings and never rises in the oven.
Is your starter doubling and bubbly? I wish he answers u too have the same problem at times
No one youtube has demonstrated how to get an open crumb with 100% wholemeal sourdough!
Check out Foodgeek he has a video on that.
Check out "Bread by Joy Ride Coffee" channel
So there’s a difference between overproofed and over fermented? Mine was a sticky mess this morning like the one you showed here. But it didn’t smell. I am going to follow your advice in the “over proofed” video and not toss it. Added a heap of flour, reshaped, and now in the fridge. Hoping I can bake it and salvage it. If not, lesson learned. Im in Australia summer. 31 degrees must be accounted for!
Answers again!! Thank you Jack. Best videos on youtbe!
That just happened to me. Not completely slack, though. I bulk-fermented 20 hours, because I overslept. Recipe says between 6-18 hours. Dough looked fine out of the bowl, but then I wet my hands & messed with it too long. Tried to re-shape after already putting in banneton, deflated & got worse. Hoping something can still be baked.
Hi Jack,
what would happen, if you` d just add some more flour and water und went on with that? (I did that with an old sourdough and made pizza-dough. I thought that it tasted good.) And thank you for all your humor it usually makes my day every time i come to your channel!
here because i'm pandemic-new to sourdough and forgot about my dough last night. :( fyi, i googled "can overproofed sourdough be saved" after trying "overproofed sourdough" (only one hit on King Arthur Flour, which was only for dry/fresh yeast) and then found you. if you see this and care to adjust your tags, you might get more traffic because i know i'm not the only pandemic-new sourdough baker who's hit this particular wall :)
No no no no, it tastes just like my granny’s bread . Mmmm The beautiful thing about wild yeasts is they give a lovely sour taste! (Nothing like the added sour taste of cheap supermarket sourdough)
I am in am SW Florida. If not too far gone , I have baked it in a loaf pan and got it to work...but yes...I do not follow the timed on recipes...they just don’t work for me.😎
Made about a dozen perfect loaves since starting our starter experiment- then disaster struck in the form of a sticky mess. Thanks, Jack, for setting me back on track.
Actually, you CAN save it by adding a mix of pure gluten and a strong flour to reconstruct the gluten network. It's not going to be perfect but it works and makes good bread. A little bit heavier but it does work=)
You’re a fabulous teacher. Thank you so much!
most helpful
It happened to me just yesterday with a 50% Rye and 50% wheat loaf 🤷🏻♀️
Thanks was very helpful
This cracked me up I am crying! Only because that's exactly what's been happening to me in Singapore
How can you fix over fermentation?? I made 2 loaves, both bulk rise overnight. One is perfect, holdiny shape the otjer is VERY sticky. 80% hydration recipe. 500g flour, 400g water. Same recipe for both.
It is a bit frustrating to see something going wrong and not know what is happening and why and how should I fix this mess. Thank you so much for the info. This is at least the second time I've broken the dough. I screwed it up differently last time. Hopefully I'll move on to new mistakes next week.
I had left the dough in the fridge for two days I guess and this happened to it, I thought it had absorbed the moisture in the fridge, but it didn't smell that bad, not good either, it just smelled too acidic for me, but I do remember what the hassle I got through. is it possible to use this over-fermented dough for something pancake-like? or to bake it more like a batter (cake-like)? for keeping the dough in the fridge, do you recommend using airtight containers? Or it will be ok if it goes dry on the surface? can it not be used as a biga?
Finally I found out what's happened last time. I guess leaving the dough next to the slow cooker speeded up the fermentation. I baked that dough anyway and it came out like a flat bread. 😂😂
I’m wondering if the starter itself can sit for too long after it’s fed? Like if I feed 6pm at night but won’t use til 8am that’s 14 hrs… which is above what seems average…
It's not true that it's over. This happened to me this morning, I went ahead to bake it, it turned out okay, lots of open crumbs!
3:26 Yes! finally someone understands my pain.
Tonight makes twice this has happened to me. I kept thinking 'this acts like I used corn starch instead of flour. So the gluten must be used up and only starch remains.
Accidentally gluten free dough?
How is this not fixable and the collapsed dough was?
Thanks!🙏
Wow. That picture of the over fermented dough looks exactly like my dough. Thanks for showing that. I was wondering what happened. Now I know.
You’re SOOOO good, so funny yet so “proper” (word you don’t like😂). You’re super pleasant to watch, and unique! Congrats;)
Just wondering my starter had gone really watery but yet still active, most probably due to warm temperature over here. My starter is around 4 weeks old now, I've made crackers with it which taste fine. After feeding with a ratio of 1:1 (water: wholewheat), I see bubbles rising to the surface, however no doubling up in size. Is this starter still ok for bread making? Should I just add enough flour to the mix and use no water to try to recreate a thicker paste? Initial fermentation I used wholewheat bread flour which did rise and doubled its size, later on I ran out of that flour and put normal wholewheat instead, ever since I did that it is not rising. In another jar, I am also experimenting it by adding some white bread flour to see what will happen... tiny bubbles are seen, but yet not doubling its size. Any suggestion please? I feel I put so much effort into it, and I don't want to throw it away...if it was still savable?? Thanks so much!!
I’m discovering that my sourdough starter may be too acidic and causing the dough’s structure to break down faster. I actually tasted the starter. It was very sour. 😮
Phew! Thank goodness I've never left a dough to over -ferment to that degree although I've often wondered about over-fermentation and what it looked like. Thanks for doing it for me so that I don't have to do it for myself, Jack :-)
Bruv, today i realised that my flour measuring "cup" and my water measuring jug are not the same.
I've had loads if trouble with sticky dough, unable to handle it like in any video.
To my surprise, I was actually working with 85%-90% hydration... Not ideal for a beginner like me.
Bought a scale today
Ok, i saw a million videos... i read a million blogs, and a couple of books. This is the video that gave me my answer.... and for that, you just earned my like, subscriptuin, bell, the whole thing !!!! TX!
It's funny, having just finished cleaning everything up trying to rescue what was over fermented dough and eventually throwing it away this video popped up on my UA-cam homepage. Like they're watching over me, yes I left it in a warm place for far too long, that was the killer.
OMG! Exactly the explanation I am looking for. THANK YOU!
I just experience this while trying to make my 2nd attempt of sourdough bread
This had to be a really hard video to film for you. 😂 You are the least messy baker I’ve encountered. All that overproofed dough on your table and hands....😱 it did make me laugh. 👍
Why not use the mess as a starter?