The Big Problem with YouTube Sourdough Recipes
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- Опубліковано 23 гру 2022
- Have you ever wondered why your dough doesn't look the same as the one in the UA-cam video you are following? I cover four of the major problems in the video and explain how a sourdough calculator can help you out of a sticky situation!
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I do so appreciate the intelligence of this. Thanks too for not playing music as you speak. Thanks also for the excellent blogs.
This is why I make notes each time I bake a new recipe for at least 5 goes. Even though I use the same flour, filtered water, salt, things are different each time I make it. Temperature, whether me or anyone else in the house has sniffles, how long has the water sat in the filtration jug, even the temperature outside of the house, I need to adjust the recipe for these to ensure I get consistent results. Fabulous video, this makes sense. Thank you.
Love your passion for passing on knowledge. Bravo!
Great video. I just started and only baked around 10 loaves but quickly learned this lesson by loaf 6. Super strong starter and room temp is key. A super strong starter can pretty much handle any flour. Other minor mistakes are more forgiving. I fire up my oven for only a few seconds with a thermometer inside and bulk ferment at 80F. Works like a charm every time. Wish people would mention those things in their videos more.
Beautifully explained on why other recipes don’t work. I love to know these kind of things when I’m learning a new recipe. This will definitely help me make my bread skills easier. I agree on using a scale and calculator when baking. 👍🏼👍🏼
Probably the most relevant UA-cam sourdough tutorial to view and experiment with through the world different climate! Although I completely quit sourdough baking this is a master lesson! Well done!
Great videos phill,love the passion and attention to detail.
Always the best baking advice! I hope you have a blessed Christmas season.
Thanks, have a great Christmas too!
Phil, probably your most important video yet. I couldn’t agree more! Best wishes for the New Year! Cheers!
Cheers! Happy new year to you too :)
Hey Philip, I agree with this one big time. I've made over 40 of your workday 30 minute loaves. I generally run a longer 11-12 hour fermentation cycle in the cold and 8-10 in summer. You hit it perfectly as you've described really watching the feel of the dough and consistency. I have also done some sourdough biscoff knots for the holiday that came out a real treat! Cheers!
Cheers John. The Knots sound great. I hope you guys had a great Christmas!
Thank you for continuing to publish fantastic bread baking videos. Merry Christmas 🎉
Cheers Mark, Merry Christmas to you too bud
The method that foodgeek and breadcode use is really helpful - once your dough passes the windowpane test, put a tablespoon of the dough in a glass jar and mark it. Then use the volume increase to decide when to move from bulk fermentation (25/50/75%). This then covers for changes in temp, starter activity etc, and is robust
Hey Michael. Using another piece of dough as a test subject definitely works, I've done it on the channel. I'm not so keen on adding another step though. I'd rather ferment the dough in a bowl with measurements so I can easily monitor the increase in volume. You can also use a clear container and mark the outside with a marker. Finding a method that fits in with your baking flow is important. I also believe it's important to learn how the dough feels, smells and tastes during bulk fermentation. I don't always use the increase in volume to guide me. Cheers bud, have great 2023 :)
This could work to some degree but probably gives slightly inaccurate results. So for example a small portion of dough takes longer to rise in relation to a bigger portion. Because of that the test rise isn‘t that good as a reference point for the rest of the dough. Also you‘d have to make sure that the test piece and the big portion rise under the exact same condotions (temperature, oxygen supply…). For instance if the glass jar were sealed tighter than the rest of the dough, it would also slower the rise of the test piece.
Long story short: considering it‘s another step added to the bread making process (as CulinaryExploration mentioned) and it‘s susceptibility for errors, I personally would not use this method. However if it works for you, that‘s absolutely fine, too! 😊 Do what helps you and gives you the best results 🥖 happy baking 🤗
I’m an adherent of Foodgeek as well and he also has a similar bread calculator. This one seems slightly more elegant (don’t tell him I said that) but it does the same job. But I’ve watch innumerable videos of his and I’ve never heard him recommend bulk proofing with a small portion of dough as an indicator (see Lauri March above). He always uses a Cambro container. It is clear for monitoring and marking progress and it’s square so the percentage rise is more accurate than a bowl.
Also, If I may-and I don’t mean to make this about Foodgeek-but as I recall, he does not espouse the floating starter glob test. He says it’s unreliable.
@@laurimarch5291 I agree about the inaccuracy of small piece of dough vs bigger portion. I was thinking it would rise faster because it would become warmer, faster. I prefer marking the original container to calculate the % of rise.
Thank you so much for your fantastic videos! I love concise! Your videos helped answer so many questions I had! Questions others didn't answer...so major kudos to you! You are a great teacher!!!!😍😘 Hugs to you for helping me improve my sourdough game coach!!!!
Awesome Beth, I'm pleased you are seeing improvement in your sourdough!
Thank you, very well explained.
You are so 100% right. Often the recipe doesn't mention the brand or even protein % of the bread, or the temperature of their environment. These are so crucial.
This is one of the most important sourdough videos in all of UA-cam 🙏
Hi Phil, that's a great insight into how to adapt the recipe. I've found one other method of compensating for a cool kitchen that works for me. In cool conditions I mix the dough with very warm water. I'm using a bigger batch that you, typically 1.5kg flour, and I find that by using a plastic bowl the dough stays nice and warm to the touch for a couple of hours which is enough to kickstart the fermentation. I then do a cold prove overnight in an unheated room and then bake first thing in the morning.
Hey Theo. The temperature that the dough is mixed too can really help overcome temperature issues and help with scheduling. When creating my levain in the summer I use a very small inoculation but I also use cold water from the fridge to really slow it down. That way it's ready for when I bake in the morning. Sounds like you've got that little trick nailed!
Excellent points here from both of you! I also place my dough on a trivet when counter fermenting and proofing as I have granite countertops which sucks the warmth from the dough slowing the raise. It's a problem in the winter...not summer. Thanks for the additional tips!
Love your videos Phil. I am about to start baking sourdough bread, so I really appreciate all these helpful tips. I’m a Brit baking in the crazy 35’ and 89% humidity of the Philippines so these tips are great.
Fantastic advice, cheers
The ice chest proofing box is a great idea. Those garden heat mats are waterproof and pretty cheap . They also come with adjustable temperature control now.
Knowing what’s actually happening in the process really helps when trying to use the equipment your stuck with
Thanks so much for your efforts. You and Jack are my sourdough patriarchs. You’ve got me through raising a happy lactobacillus colony, preserving and using it to form a beautiful loaf. I’m ready to expand beyond your no knead recipe and move up to your “old faithful”. Thanks so much.
Cheers bud. I'm pleased you are enjoying the content. Be prepared to tweak the hydration a little with the old faithful recipe (it depends on your flour) - let me know how you get on
@@CulinaryExploration
Will do. 👍 I’ve already had to tweak the hydration on the no knead recipe. So ,, been there ,done that. I get it. Different bags of flour ,from different harvests or species ,may vary in their ability to absorb water.
Nice work on the calculator. My Australian kitchen currently gets to 35C, so yeah I'm thinking I'll start adding less starter.
You bring up some good points. Especially about the starter it self. First step to a good sourdough bread is to have a active and healthy starter/levain. and the tempature difference is a good point. But what most people miss is that also when the tempature and weather change, the bacteria in your starter need time to adjust.
Flour is the second most important thing - or rather, get to know your dough is the second most thing. But flour is the key. I am a baker as a profession. Been doing it for 18years of my 36y. Healthy sourdough is always my main prio. I feed mine 3-4 times a day to keep it most active. Always organic flour and strong flour. Dont be afraid to mix white flours to get the benefit from more. I usually never adjust the sourdough % in my recipies. But I do change the water of the tempature and the bulk fermatation time.
Thats the third most important thing. To know when your dough is ready. Is it cooler, it might take 4-5h before ready instead of 3h. To all people who are unsure: Take a piece of the dough and put it in a glass of water. If it floats - its ready for preshape. If not, it needs more time.
An impatient baker is not a good baker. You need to wait and give your doughs the time they need
I love how you smell your bread. It shows how much you like making it, that it’s everything in the process. I love making sourdough, but I don’t eat bread. I make it for my family. I just baked a cranberry sourdough for Christmas. Next one will probably be Rosemary Asiago sourdough.
Cranberry sourdough! Awesome :)
I am quite certain that I am facing exactly this problem of flour at the moment.
I made very nice wheat bread loafs with my own sourdough and a very good flour purchased directly at a ecologic mill in Germany (the only mill that only accepts ecologically grown grain to my knowledge. Or maybe they were only the first). For some personal reasons I could not bake any bread over the last year and my sourdough also died over the time. I made a new one over more than two weeks with some wheat grains ground at home in a Mockmill and it rises absolutely perfectly, but I tried to use the remaining flour I had from about a year ago. It still looked perfectly fine, so I thought: „What could go wrong?“
A lot. The dough is soft and does not build the needed strength. Even if proofed in the basket over night and put into the oven at only 8 °C it will immediately flow into a big, wide blob. You can eat the bread, it tastes perfectly fine, the crust is great, the crumb is good, too, no big holes, but the loaf is very flat and very wide.
And I am almost 100% certain it is due to some aging in the flour.
So all these nice recipes are wonderful as starters, but you must learn how to „read“ the dough and adjust to your flour. Which is why you should never go to the supermarket and buy this flour type 550 (the German flour rating system) today and that flour type 550 tomorrow but always stick to one flour.
If you are not happy with your bread and you change the recipe next time slightly, but also use an equally rated flour from a different manufacturer you can forget all adjustments made, you are working in a different environment now.
Which is another reason to always purchase directly from the same mill (in my case Biomühle Eiling, highly recommended for German buyers), because then you know that the flour will be consistently the same. Some of the big brands at the supermarkets, especially the discounter brands, purchase flour of a specific type from wherever they get it cheapest this month the year, so there, too, is no consistency.
My kitchen gets cold at night so using the old faithful recipe the bulk fermentation takes 20 hours but turns out gorgeous.thank you so much!
Hey Lois, that's where you could use the calculator to increase the amount of levain used in the dough. Have you tried increasing the amount, or are you happy with the long fermentation?
This was great thanks. It really clarified some steps I can take to improve. I've made about 15 loaves so far and I've been happy with about three of them. With your tips in this video and the Sourdough calculator, I think I can make some real gains. Cheers
Nice one Scott. If you need any pointers; feel free to drop me an email.
Nice channel and good to see the way the filming and sound have improved as you have got better. Nice one 👍
Thanks 👍
Thank you for confirming my instincts! I’ve always wondered why so many UA-cam videos on sourdough would leave out the kitchen temperature, which feels just as important as any other “ingredient.” I’m a new baker with a young starter (~2 months) and I live in Florida. Lots of variables different than most YT bakers. Next time, I’m going to adjust my process based on my own kitchen temp and starter and dough characteristics.
Thanks for these great videos and the formulas! Keep up the inspiring bakes.
I just came across your channel. I liked and subscribed immediately. Free calculator, yes please and thank you. I was just thinking 2 days ago that someone must have created a spreadsheet like this already and here you are.
I just started sourdough bread last spring. As I am now in the cold of winter. I noticed I am having to make some serious adjustments. Proofing time has gone way up. Pretty much doubled. So I am building a proofing box on Monday when my controller gets here. I was wondering if increasing the starter would help and you answered that as well. Looking forward to going through your other videos. Thank you.
very good content. i know you are adverse to adding extra steps in these videos, but if some ones absorption is slow i personally would try an autolyze before changing hydration if i wanted the closest iteration of the base recipe. p.s. love the stretching of the web before your boule very clean.
Couple of tips…. I ferment in my microwave because it’s a consistent 78F. And I often but not always put a small section of dough into a small cylindrical shot glass and use that as my fermentation indicator of my main dough is fermenting in a bowl
I am so stealing the shot glass Idea. I get to cheat on room temperature/humidity variance tho, picked up Anova's countertop combi-oven for that, plus adds the steam for first part of the cook. Plus it works great reheating/maintaining food at 100% humidity.
Absolutely you are right , also one of the mistakes I followed when I start doing my starter always I’m putting in fridge but when I ignore and put in my warm kitchen it’s improved, Appreciate if you will do specific video about hydration % specifically if will mix sourdough by other ingredients salty such as cheese or sweaty , thank you .
I learnt the hard way, after overproofing many bakes. Then only I realised I was following instructions from temperate climate while I live in monsoon high humid tropics where room temperature is can be 10°C difference. Thank you fro your worksheet calculator. It definitely helps a lot in adjust the hydration.
I'm pleased the calculator is helping out :)
All of my sourdough starters were born on 11/20/20, including a gluten free and they are all amazing! Thank you for all your tips! By the way I tried your chocolate Cherry sourdough and it was amazing! I actually baked it for my mother and she was in love…. 😊
That Chocy and cherry sourdough is pretty special, pleased you enjoyed it (thanks to modernist cuisine really)
Great video with some really handy tips. Yeah kitchen temps are a bit variable for me, so can be a problem. I've found a way to make things consistent, I use an Instant Pot with its keep warm function. I can set it to 26C and put in my dough to proof without worrying about the kitchen temps, works really well for me.
I'd never thought about using an instant pot!
How do you set temperature in keep warm function, mine only has less, normal and more. I tried yogurt function, it gets too hot.
@@BTs-he1lg Perhaps it is a model specific ability, I have the Pro Crisp. To set I just press Keep Warm button, then set duration to however long I need, then temperature to custom (not high or low) and specify 26c, you can set as low as 25c and go up to 90c in 1C increments. I have found this to be very reliable
@@LovePastrami Thanks, I have Duo SV
Thanks for that video, very interesting 👍
Tip, kitchen a bit cold, well after you've made a coffee in ya coffee machine, placed mixed starter on top of warm machine while it's cooling down to rise, works a treat for me.
Awesome video Phil, very informative 👍
Cheers Gavin
Coincidentally I was asking myself these same issues while making a sourdough loaf yesterday. Your hitting the nail on the head, while clearing up some problems. Buona Natale a tuo e tuo famiglia Phi. Salute e felicita.
Hey Jerry, Merry Christmas to you and your family! Did you get your oven fixed?
@@CulinaryExploration Yes I did and I haven't stopped using it. Pizza first, then your pan de Mie recipe and yesterday sourdough. Today Pork loin Wellington.
@@Fibonacci84 That sounds awesome!
Hey Big Fella, thanks for a wonderful set of video tuition sessions. And if the handwringing, bedwetters don't 'get it', hey, let 'em figure it out!
Your instructions are excellent. Thank you.
I'm buying a baking stone, and have found some freeze-dried starter. Very convenient, let me tell ya!
Thanks again Phil...and no 'industrial-noise-pollution'. Dear God, thank you. The Poms always get it right!
I have been making my sourdough bread for a while and just combine a few recipes and have learned that a wet still sticky dough gives better results
Strangely enough I learnt to make sourdough bread through your youtube channel and have always had complete success in all types of weather....and really consistently! My starter seems always a bit different as well....to conclude your no nonsense tutorial is the winner, I think people tend to over think and over analyse the process- your old faithful video was succinct and to the point and produces great bread! I thankyou
Breaths a big sigh of relief ;) - appreciate the feedback, have a great Christmas :)
I fully agree with you. I only started succeeding with my sourdough baking after I bought a yogurt machine - per se a regrettable idiocity - which is a petty substitute for real fermenting box, a project yet in the planning stage. I'm still busy adjusting timing and temperature and other parameters to deal with my cold kitchen and very hard and basic water.
My crazy but unwavering ambition to handle 100% hydration dough isn't exactly helpful: the last time I kneaded half an hour before everything came together, so when the recipe demanded the dough to rest I just though: 'Screw it, the baker gets to rest!! The dough just has to wait on the counter.'
Great video!
True, even bread flour having the same protein content can be different from one manufacturer to the other. Some have enzymes and malted barley added.
I've ditched recipes in favor of how the dough feels. My artisan bread has been turning out beautifully.
The amount of water content, the bulk fermentating and the most important, the temperature of your oven for the baking. Each oven are different. I fallowed lots off recipes even your's but nothing worked. So I created my sourdough ratios and baking. Everything in my way and not liseting to this and that, my bread is so amazing and more than every sourdough bakers. I dont listed to no one enymore.
Marry Christmas and Peaceful New Year, love, happiness and prosperity. Success to you and your chanel. Thank you for all your videos
Have a great Chrimbo Rummy :)
Phil how true this is. While substitutions work to a degree, they just don't produce the results. An example would be your recent recipe using the malted barley. It works with lots of flour combinations but I'll tell you from my experience the best result comes with using bread flour and whole wheat flour as indicated.
Thanks for the great video. Merry Christmas. 🎄🎄
Cheers Vic, and Merry Christmas!
Philip, did you make the chocolate pancakes for Christmas breakfast? It was so-so-good, pancakes were sky-high and super fluffy, cast-iron pan gave a slightly crispy crust. Husband tasted test the rum butter and said enough rum. Now, what am I going to do with the rest already measured out? Drink it he said, oh well. It’s almost 11am…Cheers and Merry Christmas to everyone! 🥃
Haha! Happy Christmas Becky, I hope you both had a wonderful day! Yep, we had pancakes too! My daughter wouldn't let me forget those!
Hi, thank you very much for your perfectly and clearly explained videos. Professionally very helpful. HAT OFF! Would you please help explain to me: Why I cannot make a starter with supermarket white (bread) flour, which contains more than 12% protein? I tried so many times, in different % of starter feeding, also storing in kitchen temperature in combination with a fridge. The only success was by Poolish and Biga ( of course because of using dry yeast). On the other side, starters with Whole wheat, Rye, or Barley are developing beautifully, without any problem. Would you please advise me on what to do? Thank you. CHEERS!
Thanks!
You're welcome Diane, and thank you for the Super Thanks!
Amazing!
Hey mate great insight can’t wait to try your methods, couldn’t see the link to the calculator?
Hey Malcolm, it's down in the description or you can find it over no the website
Great stuff. You’ve become the only sourdough channel I consistently watch. Do you have a Patreon account?
Cheers bud. I don't have a Patreon account but I do have a coaching community coming early part of next year. There's a link in the video description to find out more. Either way, great to have you following along! Merry Christmas
I use a stiff starter, cold out of the fridge, same amount any time of year. Zero problems. Just has a nice long and slow ferment
This is what happened to me! I took a sourdough class at a restaurant and their bread was DELICIOUS. They gave us their exact recipe (scaled down for 2 loaves instead of 7 million) but I could never get the same results 😭 it also was a very long process. It was a 6 day, cold ferment process where it was basically do a step, shove it in the fridge, etc. They didn’t say what the fridge temps should be and I think that’s why I was never successful 😩 plus it was hard to track where I went wrong when the process took 6 days lol
What do you do when you have a measurement like 44.4g or 346.7g? Do you round up or down? Or, does your scale give you a more precise gram measurement?
hi, i followed the 1st formula of 375g flour + 247g water and everything looked perfect to the touch until i baked it, it had some but not huge spring n the bread came out chewy; is that supposed to be the sourdough texture or where did I go wrong?
Last week I made a proofing chamber using an old Styrofoam cooler. Step one. Turn it upside down so that it's on it's lid. That way, when I lift the body up, I don't let all of the warmish air out. Next, I put a seedling mat on the lid, plugging it into a seedling mat temp controller. I drilled a small hole in the middle of what's become the top of the chamber, and press fit the thermometer from the temp controller in the hole. The fit is very snug, and so there's not leakage of heated air. Next, I put some spare ceramic tiles on the mat, just to increase the thermal mass of the system. It's a stack of 4 or 5 12" tiles. Lastly, I put the temp probe from a Thermoworks Chefalarm thermometer, which has a nice long and skinny probe, through the sidewall near the top, just to make sure about the temp. The system works great.
Great video. I am about to embark on Sourdough Baking after 3 years of mastering Artisan Breads. Can you please tell me where I can download your Sourdough calculator?
Hi Chris. There is a link in the video description; you can head over to the website and find it there too (www.culinaryexploration.eu). It's in Google Sheets format.
Enjoying the content on your channel immensely. I have been comparing your Calculator to my own Google Spread sheet for a bread that has about a 90% success rate for me. One issue I've come across. In my original recipe the Levain contains 9.89% Whole Wheat as opposed to the WW being added to the final dough. The calculator only accommodates 1 type of flour in the Levain. The Levain comprised 58% of the final dough so I may be dealing with something beyond the intentions of this calculator. Anyway, thanks for your efforts.
Hey Mike, noted. The next version of the calculator will have the option to incorporate another flour into the levain, plus additional liquids and more inclusions. I've also added a pre-ferment section and a sourdough discard section. I'll update everyone in the community email when it's ready. Cheers
@@CulinaryExploration Fantastic! Thanks for the reply!
Can i get measurements for air fryer method?
Hey man you got 2 diff grinders in the background. Can you tell me which one you like better? I was about to buy that Nutrimill
Love your videos by the way.
I alternate using the mills and like them both. The Nutimill has a quick release hopper which allows you to get to the stones quickly to clean but it slightly obscures the hole where the grain goes in (I probably wouldn’t notice if I didn’t use the komo). The komo fidibus classic has an open chute where the grain loads but the hopper needs to be unscrewed to access the stone (slight pain in the backside). The komo feels more artisan in manufacture, the nutrimill feels a touch more mass produced. I don’t know if I’d notice if they weren’t side by side. I love them both, they both do the job well.
Where can I find the Sourdough calculator?
Hi. Can you please tell me if I need to throw out my starter and start over? I didn’t feed it until the fourth day, 3 days. 0:01 I noticed it separated in the middle and had liquid in the middle or is this normal. It smelled real boozy. Thank you. I love you videos.
man tell me about it, I live above the polar circle, there's 7-8 months of winter, and I don't think I've EVER had a youtube recipe work out for me. It took me years before I started to get somewhat decent bread.
I decided to try my hand at sourdough and got a nice levain, then I saw that I was supposed to stretch and fold it it every 30 minutes for the next two hours, give it a rest, yada, yada, yada, and threw that nice levain into the garbage disposal. At 80, my life is too short for this, and besides, I don’t even like sourdough bread. I was doing it because my husband likes it very much and it costs way too much at the bakery. Yes, I know I can make it successfully. I am an experienced bread baker and cook. I even teach nutrition and jam and jelly making to blind people, but this was simply over my “this makes no sense for me” line. I much prefer my Tangzhong Roux or English muffins or crescent rolls, or a good crispy basic loaf. At my age, I can do whatever I please and get great results that still makes people smile with pleasure, but ya’ll, sour bread just isn’t worth my expensive butter. It makes hard as a brick toast in my Breville! Sorry, but Publix makes a pretty good loaf that I don’t have to waste a whole day on. Hubs can buy that if it floats his boat, and I will get back to my fluffy white cloud of milk bread. Who kneads dough when my Zojirushi does such a perfect job of that? Arthritis killed that desire years ago! Stretch and fold is what my body does at the end of the day. Don’t let the sourdough snobs scare you. There is plenty of good bread in the world that won’t require you to be a slave to it.
I’ve had great success with your recipes. I’m pretty sure a big part of that is my consistent ambient temperature here in Los Angeles.
I need to move to LA!
I tried several time's to download your sourdough calculator.. I never received any kind of emails regarding the file (I checked in the spam, and also with difrent email addresses ) is there a problem?
Everything looks ok my end but why don't you drop me an email at explorationculinary@gmail.com using the email address you signed up with and I'll get it sorted out. ATB Phil
I started making sourdough about 12 years ago.
Today I saw is sourdough recipe with starter that took one day to make.
I was gob smacked.
Didn’t know yeast could occur that quickly.
Sorry I tried to get the calculator on email but I tried about 4 times but nothing came in email
What kind of thermometer do you use?
I've got several thermometers. I use InkBirds for my fermentation chamber and kitchen. I've got a Therm Pro on the fridge door and I use a Thermapen for dough and bread temps. They are listed on the website under baking kit.
Hi, I already verify my email but still haven't received the calculator yet. May I know how long would it take to get it delivered?
Hi Kim, drop mean email at explorationculinary@gmail.com and I'll ping you the link
WORD!
can somebody tell me where /how to find this wonderful calculator he talks abaout
Hi Norman. It's linked in the video description under "sourdough calculator" - have a great Christmas Day!
I went to your link, entered my email address, confirmed my account, and have not received your calculator.
@@curatedcuriosities8208 Hi Kim, drop mean email at explorationculinary@gmail.com and I'll ping you the link
The way i do my sourdough bread is so simple when everyone is making it complicated. I actually mix everything together, including the salt and don't experience no problem whatsoever.
Agreed ☺️ why overcomplicate things, when it works the easy way! 🤗 Maybe mixing a pre-dough with the sourdough would make the bread even more aromatic or adding the salt later in the kneading process would result in a stronger gluten structure…but things don‘t have to be perfect. Sometimes it’s better to work time efficient. Especially if you are a home baker and it‘s „just“ for you and/or your family ☺️
@@laurimarch5291 Thanks, i'll try that next time. I didn't know that was the reason they use salt later in the process. A clear explations goes a long way. ;)
My prepared bread is ready to go into the fridge,does it hurt for the sourdough to stay in the fridge for longer?
It should be ok as long as it isn't on the verge of over proofing when you pop it in the fridge
@@CulinaryExploration Good morning to you.I am forever asking questions,I suppose it’s the only way we can learn. Does it hurt to change the baking of the bread,covered for 30 mins instead of 20,uncovered for 20 mins?
Thank you Your videos are always insightful.
Could you , perhaps, buy King Arthur bread flour and KA all purpose flour snd play with it a bit . Then give us your sour dough thoughts?
That flour currently is the highest gluten content available across the US outside of local independent mills which do fluctuate more.
So US bakers have king Arthur and Bob’s Red Mill for our flour typically.
I'll need to see if I can get some shipped over here to Greece. I hear that Bob's red and KA are both great flours to use though.
@@CulinaryExploration
I can send but will there be taxes for you?
Our flour does not have the percentage yours does
@@gulfcoastgal_ No worries, I'll have a look at sourcing some
I bought in 50lb sacks..very convenient!!
@@ruthalexander6681 the Sir galahad? Yes that is high gluten but i have no room for that much flour and prob could not get through it before it became rancid Wish it came in 5 or 10 lb sacks!
Frankly, I don't use a recipe. I play it by ear. I usually use a quite high inocculation, and roughly 2/3 the amount of water on the amount of flour (which together with the levain brings the dough to about 72% hydration). What is important though, to create a good oven spring, is to bake the dough straight from the fridge (after fermentation) and on not too high heat (say 200C) in the first 20 minutes with plenty of steam. Then whack the temperature up to 250C in the last 30 min.
My loaf always comes out gummy. What could i be doing wrong?
Hey. It could be one of 3 things. First, make sure that the dough is fermented correctly. Next, make sure it has been baked for long enough. But my first guess would be that the dough is over-hydrated. Try reducing the amount of water a little.
I'm about 6 months in and the learning curve is still very steep. Couple of things I've figured out recently based on the tools available to me. 1st I can't overnight proof in my fridge, it's just not cold enough consistently. 2nd I use a rye starter, because I read how resilient they are. What they don't say is that because rye flour is low in gluten and protein, you need to compensate for it. Proofing out of the fridge and using a VERY strong bread flour levelled up my game overnight
When you build your levain, why not feed it straight wheat flour three times before you bake? After the third 1:1:1 feeding, it will be only 3.7% rye. Just set aside some rye starter to keep it pure rye, and build your levain separately for baking:
1st feed: 100g rye starter (50g water, 50g rye) : 100g wheat flour = *33.3% rye* (50g rye/ 150g total flour)
2nd feed: 100g mixed starter (50g water, 16.7g rye, 33.3g wheat) : 100g wheat = *11.1% rye* (16.7g rye/ 150g total flour)
3rd feed: 100g mixed starter (50g water, 5.5g rye, 44.5g wheat) : 100g wheat = *3.7% rye* (5.5g rye/ 150g total flour)
Now when you go to bake, the already negligible rye in your starter becomes practically non-existent in your dough.
20% inoculation = 20g starter (10g water, 0.37g rye, 9.63g wheat) : 100g wheat = *0.34% rye* (0.37g rye/ 110g total flour)
This is the story of my life. My sourdough always has little holes. And is sometimes flat. It tastes good, but I want big holes to hold more butter.
Hi 😊 so what gives me a beautiful irregular crumb with big airpockets is first of all a high hydration level and a really active sourdough. A „secret“ tip of mine for nice big holes is also adding a bassinage (small amount of reserve water) basically after you‘re done kneading the dough. Maybe it‘s worth trying for you 🤗🍀
Do you really mean to say our sourdough starter has to rise by 2 1/2 times volume before using?
Yep, I think a 2.5 increase is pretty normal. Mine increases by at least 3. What about yours?
@@CulinaryExploration mine rises about 3 times, I would guess, but I'm usually usinb a stiff starter. When using a wet starter, I don't get the 2.5 times increase, it's closer to double I think. It also depends on your flour. With the right flour in the main dough, I still get a very light dough
@@CulinaryExploration I'm getting my maths wrong again.I get almost double the original with a 50/50 mixture of Rye (10.1 protein) and Spelt (11.0), 12hrs overnight at 26º after final feed before making main dough with Strong Canadian white (14.9) . It's a few months' old. Using your 'original' recipe.
I use a stiff starter and never get 3x. I get 2x but also make sure to add it to the dough when it’s “on the rise”
I just started trying sour dough but as easy as Artisan was , this one I have so much problem 😢is too loose , so I end up adding lots flour , maybe I don’t need to let it rise over night like Artisan 🤷🏼♀️probably practice would change it 😏
Even the minerals in the water matter. I spike my water with minerals just as if I were spiking Reverse Osmosis water for brewing Beer.
I've got a spring close to a place we go for weekends, and that water is packed with minerals! I'll be giving that a go soon. Hope all is good with you Raul
I tried a cold ferment and it tasted like drenched in beer. The kitchen was actually cold though.
My starter barely doubles. It is 6 months old.
Most recipes need 12 hours for one loaf.
My biggest issue is weak dough. It slumps into puddle n really hard to pick up.
One thing I found Costco bread flour makes weaker dough.
Even when I get good spring ny load balloon shape w no ear. There is visible mark where dough scored, but completely smooth
Try switching to King Arthur bread flour. It comes with added malted barley and it works for me all the time. Never give up.
@@MyChilepepper I also switched to KABF and I also find it works better.
The thing I don't like it price, pretty expensive Costco much cheaper.
It is frustrating that bread flour usually sold in small bags, high cost per pound.
On the ear…. Try scoring deeper. And if that still isn’t working pay close attention to shaping and a tight close
I use the Costco all purpose flour and I get wonderful sourdough breads. They are even better than the ones with regular yeast. I have a dry sourdough starter and I use a mix of whole wheat and all purpose. And I use the almost “no knead” method. Very successful every time.
Pretty funny this is on UA-cam!
I also think ill.start doing the side rise thing.that thw.german.guy does
YEAH.
HAPPENS TO ME.EVERY SINGLE TIME
I BOUGHT SOME.ADDITIVE TO INCREASE THE PROTEIN. AND IT.HELPED.A.LOT.
NOW ABOUT.THAT EAR
MAKE SURE U CUT A GOOD HALF INCH.DEEP
NOT THE. TINY STRIPE. AHOWN.ON ALL.VIDEOS
Dude... Capslock. Use spaces instead of dots. It's horrible to read your messages.
Still haven’t received calculator!? What’s up? 🤷🏼♂️
Hi James, can you ping me an email and I'll make sure it gets over to you?
i can't even get my starter going ;_;
Well done, thanks. There is one thing, that confuses me: not including the sourdough starter in the total % of the formula. In this video ua-cam.com/video/e27926M4V2E/v-deo.html from Martin Philip you can see what I mean. The sourdough starter is 2.5% of the total %. In your formula it’s excluded!? Cheers Pat
Demand for name and email address does NOT equal *free*
Thanks
Hey Judith, that's really appreciated, thank you! I hope the video was insightful. Have a fantastic Christmas :)
For me the sourdough is still some kind of blogger’s conspiracy! I can’t pass the stage of making starter. Nothing is starting, feeding doesn’t do anything to a mix, I through it in the toilet after 7 days without any result! I’ve tried different kind of flours, water, temperatures…. Nothing works!
One recipe on network is totally funny to me. As a entry level baker I saw there's no yeasts. Author doesn't say flour he is using is self rising flour or something called like that. In many European countries there are no flours like this. But I came with stupidity mixing flour and water thinking it will rise. Haha funny one. I just watched this video today and I thought what the hell I am doing??? Following youtube recipe? Am I silly? Why do I want to do it when I know how to make good bread? I see that author here says about flour types that will not self rises. That's why I wanted to comment it.
How I do basic bread without "starter". "Starter" in our culture/country centre/East Side Europe is just week old "thing" and the problem is I don't like bread that are on "starter" this is called "sourdough" in meaning "sourdough starter". There's this problem that this bread is too fluffy and it don't make you full. I'm working on normal yeasts one day dough. For most I just make dough for 2-3h so how will it be? A normal but not really rised. I like using 500/750 flour.
I like that author of this video tells you about how hard it is and to calculate it. I honestly don't do it. My hydration of dough mostly is about 60-70%. Just making by eye.
27.9c? You're absolutely roasting in there mate wouldn't like to see your heating bill!
Like # 999