Been baking sourdough for just under a year now and tried something I don't think anyone has tried before. When doing my coil folds I noticed that at the end of each coil fold it ends up more or less in the shape of a Banneton loaf. I've always struggled with shaping to get that tight Banneton shape before it goes in the basket. So I thought why not try coil folds to get the shape. So after my dough had risen. I pre shaped it into a fairly tight ball as usual. Let it rest for 10 mins then coil folded it into the Banneton loaf shape which is so much easier than any other final shaping method I have seen. That any beginner could do very easily. Tightened the final dough a little bit after coil folding it into the Banneton loaf shape and flipped it into the basket. Stitched the bottom up and put it in the fridge overnight. The results were amazing best loaf and ear and oven spring I have ever had. Not only do the coil folds during fermentation create strength. By final shaping the loaf using coil folds it adds extra shape strength and a tight final shape. Does anybody else know of anyone who Coil folds while final shaping
I love your videos but found this one frustrating. You kept mentioning the industrial design and then rolling B-role of stirring starter in a glass jar. Is that jar part of the package? Maybe - the puck seems to fit it? We never see the Goldie itself until the last minute of the video. You also talked about lot about price and value but if you mentioned the *actual price*, I missed it. The sliding title cards came too often - a few moments of talking, a few moments of B-roll, sliding title card every 30 seconds. I would have preferred three longer segments - one on the device itself, pictures of what came with it and how they fit together, another on use - building your starter, the (included?) rubber band, the puck and putting it into the device (does it need to be turned on or just plugged in) - and finally thoughts about price, performance and the competition. It sounds like maybe the other device is better but I didn’t hear a reason for why someone might prefer the Goldie. A rare miss but I look forward to future videos.
In my option, at that price point, my Brod & Taylor proofer beats the Goldie hands down, with a huge range of versatility and slow cooking options. My Brod & Taylor was about $180 five years ago. With both my starter and bulk fermentation, I achieve exact results week after week. No concern with ambient temperature. With the current price of $219, it's well worth the money.
I agree. The B&T lets the user select the exact temperature and it is large enough to hold a 4 quart mixing bowl to proof a bread dough which makes it a multi-purpose solution.
Thank you . I am trying to revive my starter. Some of my flour has expired. Some for 6 months. Have you tried using an expired flour for the starter ( using new bought flour for the bread itself)?
Starter isn’t hard. I use mine every 2 weeks and keep it in the fridge. I’ve left it for months in the fridge and it starts right up when I feed it. Some people use scrapings. There’s so many ways to maintain your starter without any special kit. Pretty sure historically, no one bothered with or worried about perfect conditions for their starter - feed it the night before you need to use it was probably the only real constant. That’s all my mom did for 30 yrs…
Definitely no chance I'm getting one of these. Maintaining a good, consistent temperature on a fermenting dough is much more worthwhile than just the starter itself. Maybe in a professional kitchen this could be a useful tool, since the starter is likely to just live at room temperature. But as a home baker, keeping it in the fridge between breads is perfectly fine, and completely negates the need for a Goldie-type product.
I use the sourdough home to control how long my starter will take to rise - something this can't do. It has zero advantage in my eyes, except maybe a small price advantage. Pay the extra, do it right.
Buy the Goldie here: fdgk.net/buy-goldie (affiliate link)
Been baking sourdough for just under a year now and tried something I don't think anyone has tried before. When doing my coil folds I noticed that at the end of each coil fold it ends up more or less in the shape of a Banneton loaf.
I've always struggled with shaping to get that tight Banneton shape before it goes in the basket. So I thought why not try coil folds to get the shape.
So after my dough had risen. I pre shaped it into a fairly tight ball as usual. Let it rest for 10 mins then coil folded it into the Banneton loaf shape which is so much easier than any other final shaping method I have seen. That any beginner could do very easily.
Tightened the final dough a little bit after coil folding it into the Banneton loaf shape and flipped it into the basket. Stitched the bottom up and put it in the fridge overnight.
The results were amazing best loaf and ear and oven spring I have ever had. Not only do the coil folds during fermentation create strength. By final shaping the loaf using coil folds it adds extra shape strength and a tight final shape.
Does anybody else know of anyone who Coil folds while final shaping
Another simple method that yields consistent results is the “caddy clasp”.
I love your videos but found this one frustrating. You kept mentioning the industrial design and then rolling B-role of stirring starter in a glass jar. Is that jar part of the package? Maybe - the puck seems to fit it? We never see the Goldie itself until the last minute of the video. You also talked about lot about price and value but if you mentioned the *actual price*, I missed it. The sliding title cards came too often - a few moments of talking, a few moments of B-roll, sliding title card every 30 seconds. I would have preferred three longer segments - one on the device itself, pictures of what came with it and how they fit together, another on use - building your starter, the (included?) rubber band, the puck and putting it into the device (does it need to be turned on or just plugged in) - and finally thoughts about price, performance and the competition. It sounds like maybe the other device is better but I didn’t hear a reason for why someone might prefer the Goldie. A rare miss but I look forward to future videos.
In my option, at that price point, my Brod & Taylor proofer beats the Goldie hands down, with a huge range of versatility and slow cooking options. My Brod & Taylor was about $180 five years ago. With both my starter and bulk fermentation, I achieve exact results week after week. No concern with ambient temperature. With the current price of $219, it's well worth the money.
I have one too. They’re truly magical.
I agree. The B&T lets the user select the exact temperature and it is large enough to hold a 4 quart mixing bowl to proof a bread dough which makes it a multi-purpose solution.
Thx for filming this and sharing it with us.
Thanks for sharing your thoughts Sune!
Thank you . I am trying to revive my starter. Some of my flour has expired. Some for 6 months. Have you tried using an expired flour for the starter ( using new bought flour for the bread itself)?
Not to mention: Break a jar $16.95, or break the top cover $39.95. Professional bakers don't use glass!
How about its capacity? You mentioned that it's bigger than the broad & taylor one, but I am curious about how big it is.
As someone who keeps his starter in the fridge mostly, how often would you have to feed if you keep your starter warm all the time?
I'd say every couple or maybe third day if you feed 1:50:50 😊
Starter isn’t hard. I use mine every 2 weeks and keep it in the fridge. I’ve left it for months in the fridge and it starts right up when I feed it. Some people use scrapings. There’s so many ways to maintain your starter without any special kit. Pretty sure historically, no one bothered with or worried about perfect conditions for their starter - feed it the night before you need to use it was probably the only real constant. That’s all my mom did for 30 yrs…
It all depents on where you live. If it is too hot one might have problems.
So, in essence, it's a coffee mug warmer with a cloche. I'll stick with my mason jars.
Definitely no chance I'm getting one of these. Maintaining a good, consistent temperature on a fermenting dough is much more worthwhile than just the starter itself. Maybe in a professional kitchen this could be a useful tool, since the starter is likely to just live at room temperature. But as a home baker, keeping it in the fridge between breads is perfectly fine, and completely negates the need for a Goldie-type product.
I use the sourdough home to control how long my starter will take to rise - something this can't do.
It has zero advantage in my eyes, except maybe a small price advantage.
Pay the extra, do it right.
Never mention price, cool.
It’s just way too expensive for what it is.
You never once showed the device.... just you stirring starter over and over and over. Terrible video