How to Design your own Whole Wheat Sourdough Recipe that Actually Works
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- Опубліковано 30 гру 2022
- Sourdough formulas (recipes) are created according to the recipe creator's environment, ingredients and tastes. Take control of your baking and learn how to design your own recipe.
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I must admit that after watching many of Phil's videos, I always give my container lid a double tap. Apparently, this is an important step in making great dough.
LOL
A mini series would be incredibly entertaining, thank you for all the amazing content Philip!
Your channel is one of the best on youtube to LEARN how to bake...
We can find recipes everywhere, but you teach us on how to bake ourselves and to think like a baker...
Glad to be one of the OG subs
I love this, I've been baking sourdough since just before lock down in 2020 after being gifted a starter. It took me about 2 years of experimentation with different hydration and mix of flours to get to were I can produce a fairly consistent 80% whole wheat sandwich loaf, and even now depending on the time of year and the temperature I have to tweak it to take into account local variations when baking. Even during those early weeks I always managed to produce an edible loaf, not always perfect sometimes a little dense but it tasted good and could be used for toast or bread crumbs if not a sandwich lol. That's why I like your channel you say it like it is, not try to sell people an ideal. Folk have been baking sourdough for most of the several thousand years we have eaten leavened bread, way before we had all the modern equipment we have today, and I'm sure they didn't always get it perfect.
Vow, very detail baking journal, I will switch mine to your format. The Calculator/Dough Temp is very helpful. Dough turned out exactly 25C after mixing, I managed to maintain that temp by placing it in a Thermal cooker during the proofing process. Happy New year and enjoy some family time away from the test kitchen! 😄
You are incredible! Thank you so much for creating and sharing the calculator for subscribers who are interested. I did sign up for your email newsletter too. I am a new baker and I am binge watching several UA-camrs ,but I am really enjoying your simplicity (as much as one can for the science of it) and also encouragement for us to go ahead and take risks to figure out our own starters and doughs. I would like you to make a cheesy sour dough with hard cheese such as Swiss or preferably Grueyre.
Once again a very informative video. There is just one caveat; be wary of changing more than one thing at a time as you won't know which change made the difference. Many thanks for all of the videos , I've learnt loads over the past months.
Always informative and the results are always good. I like learning to do all these things. This has been fun!
Valuable info as always. Happy New Year to you. Wishing you and your family the best of health and happiness in 2023.
Happy new Year Mandii, have a great one!
Wow, such a good, informative content again! You are an excellent teacher, I learn so much from your videos. And yes, a mini series would be interesting!
That calculator looks useful! So far I've baked several 100% whole wheat loaves without any trouble, maybe it's the type of flour I have but they really don't seem any more tricky than a white loaf.
Happy New Year, Phil. Thanks for the informative and enjoyable videos
Cheers Graham, have a great New Year too :)
Great video and a big help. Thank you.
Glad it helped Zack
Thank you so much. Now I have better knowledge of how to use the SD calculator.
This is such a wonderful and informative video as usual 🤩
Wish you a Healthy and Happy New Year ahead
Thank you, Philip! You took my baking skills to a new level! Happy New Year!
Thanks, you too!
Hi Philip, again very informative and you are right in saying that not all recipes, temperatures and ovens are the same so yes one needs to experiment and experience the bake to understand better how to bake your perfect load.
Joe
Cheers Joe, I hope all is good with you buddy
Without subtitles I didn't understand one blooming thing!!
Thanks for all of the great content. Have you discussed the usage of your grain mill, and how that impacts the dough a d final product?
I forgot to request a loaf of all wheat such as Einkorn. I need to figure out the all wheat flours with the hydration needs and how to make it a little more "delicate" and not so dense. Maybe add honey for flavor. I have a buttermilk/Greek yogurt starter that I made and it is awesome.
I really enjoy these kinds of videos, as they are very helpful for people struggling to get the right loaf, so thank you very much. It would be interesting to see you develop a new recipe using spelt flour, instead of a strong white flour. Keep up the good work!
Spelt is awesome. My standard loaf is 450g white and 50g spelt. It’s technically a whole wheat flour. Don’t know how an all spelt loaf would work. Or what would be a manageable hydration
Nikola Tesla said that 3,6, and 9 were the keys to the universe. He was wrong , it’s actually Baker’s percentages.🤙🏻🤙🏻
LOLOL - spot on :)
3…..6, and nine?
Damn- so fine.
Gurlemmesockitoya WUNMOTIME
From the windows to the walls👏🏻👏🏻
I think many of us “home bakers” would benefit from a video explaining how to read the “nose” of our starters and leavens. I’m still not confident in this regard and can use a deep dive just an idea.
Would love to see a series on white whole wheat /rye / all purpose mix and your process for perfecting it.
Great video, Phil. Great content, too.
It looks like the days of following your recipes, and if they don't work out, blaming you, are over. It was good while it lasted.
LOL - I'll be the fall guy
Thank you for the sourdough tips & encouragement. So far I have developed a very nice 75% fresh milled hard red/durum wheat artisan loaf that has become my weekly standard. I have also finally successfully converted my great grams restaurant commercial yeast cinnamon roll recipe over to sourdough. #upforthechallenge
I'd like to see that cinnamon roll recipe :)
1. I love looking at you because you look sooo much like a great school friend I had that I won’t see again.
2. A question please: how do you manage to have the bottom of your loaf unburnt? I put mine on a good Italian stone & its far enough from the heating element but by the time it’s done the bottom is toasted. Much appreciated
Great videos, huge fan of you! As I am also based in Athens, Greece, I was wondering if you ever had tried to use einkorn flour. I have found a local organic producer that his einkorn flour has high protein content (21,57%). Do you think is going to work?
Of course it would be great to see your process, I would like to know more about the flours used, I see you have 2 mills, would love to see how us use them,. I have a Mock Mill and always add some % fresh milled flour sifted with a 40 mesh screen, I add boiling water at120% of the bran weight, soak for an hour or so then add back to the dough about the 2nd hour after the initial mix.
I would like to see the most Whole Wheat content you can make, I started with 50% and I and hit or miss so maybe I should start lower and increase as you say
Last March I started out using 25% whole wheat, mastered that then increased to 40%, mastered that, went for 50%, mastered & now I am using a 75% fresh milled whole wheat recipe that I have now mastered. Be patient & enjoy the process and remember, it may not look good at first but ultimately steely it’s the taste we’re going after, so take pleasure in eating all those testing samples.
I've been using your 400g flour/ 260g water SD recipe with great results.
However, I was inspired to add a tangzhong component to the recipe which for me improved the crumb and the keeping qualities.
As a result, I had to back off the water from 260g down to 200g, taking into account the tangzhong (25g flour in 100g water).
Now I'm not sure how to use your SD Calculator (current or new version).
Ideas?
Can you tell me why my month old sourdough starter rises then falls. It still works,maybe it could be better.
Thanks Phil, great video. I subscribed and emailed and confirmed for the sourdough calculator,( actually a few times) but I never get a reply after the confirmation email. Thanks again.
Hi Bobby, it happens occasionally, apologies. Drop me an email at explorationculinary@gmail.com and I'll get you a copy straight over. Sorry for any inconvenience.
I have been baking for a while now using sourdough and a sponge. The issue I have is that while baking there is a bad odor coming from the oven and my wife can't take the smell. When I'm baking without sourdough and sponge there is no such smell hence it is the sourdough and sponge. Am I doing something wrong?
When will you be launching the new bread calculator?
Pretty soon William, keep an eye out in the community email
Do you have any tutorials on using the calculator? I have down loaded it and it won't let me enter any numbers to start using it. Please help me out here.
Hi William, just to follow up and let you know I've emailed you with instructions.
I signed up and I’d really like to try the calculator tomorrow. When will I get access?
Hi Dave, it happens occasionally, apologies. Drop me an email at explorationculinary@gmail.com and I'll get you a copy straight over. Sorry for any inconvenience.
@@CulinaryExploration I sent the email and still nothing.
@@davesalzer3220 Hi Dave, I sent you the email this morning, can you double-check for me please matey.
@@CulinaryExploration got it that time. Many thanks.
Thanks for this. Whole wheat sourdough is all I do. It’s good… but it could be better!
Work in progress :)
Thank you for sharing your video ▶️✅ It's very inspiring ☀️ See you around my friend 😋 New subscriber here 🤗👍👩🍳
Thank you.. 😊
But I couldn't receive the calculator yet.. even I subscribed using 2 email
Hi Dina, sounds like the email got lost, drop me an email and I'll send the link over to you - explorationculinary@gmail.com
@@CulinaryExploration thank you so much.. I'm in the process ans so excited 😊.. I feel my dough is different than before ..I sent you mail from my account
@@dinakhairan6806 Cheers Dina I have emailed you the link. You should be all set. Let me know how you get on
@@CulinaryExploration received... thank you .. 😊