The Sourdough Home and Temperature Control
Вставка
- Опубліковано 1 лип 2024
- Our resident baker explains why temperature is critical to the flavor and development of your sourdough starter. Learn how our new Sourdough Home can help you control this "additional ingredient" that affects everything from flavor to feeding schedules.
Learn About the Sourdough Home: brodandtaylor.com/products/so...
Chapters:
00:00 Introduction
00:12 The importance of temperature
00:32 Maintaining a constant temperature
01:00 Adjusting feeding schedules
01:56 Sourdough Home features
02:34 Conclusion - Навчання та стиль
So excited, just ordered mine a few mins ago! I started baking sourdough about 4 years ago, but the hardest part is keeping the starter going. Living in a hot area where temps can swing alot, and I keep losing starters every year or so. I am hoping this upgrade will keep my starter going forever now
Thank you! The Sourdough Home is designed with your exact situation in mind, aiming to provide a stable and ideal environment for your starter, regardless of external conditions. We're confident that it will help you keep your starter thriving. Please feel free to reach out if you have any questions or need tips on getting the best out of your new Sourdough Home.
Got mine today! I’ll be trying it out! I think another video with a few more specifics/options would be great. Examples too, of temperatures for optimal Starter growth.
Wonderful! We will be publishing an article on our website tomorrow with more information.
Superlike desde Guatemala.
This is such a great idea. Just wish it wasn't so pricey.
Amazing stuff!
Thank you!
I’d love something like this, but hate that you have to open the door to see the starter. I’ve been debating between this and the Goldie. I like to monitor my starter’s progress quite frequently. I do like the larger size of this unit. Decisions, decisions!
Which did you buy?
Are both the Brod & Taylor Folding Proofer and Sourdough Home recommended or one and why?
It somewhat depends on your needs. The Sourdough Home can both heat and cool. The Folding Proofer cannot cool meaning it cannot bring its contents below room temperature. For example, even though the temperature range of the proofer is 21 - 49°C (70 - 120°F) if the room temperature is 25°C (77°F) the Proofer will not be able to bring its contents to 21°C (70°F). The Proofer is larger than the SD Home and can accommodate a large mixing bowl, bread pans, or other containers used when proofing bread dough. The Sourdough Home is smaller and designed specifically with sourdough starter in mind and can accommodate up to a 1 liter/1 quart jar.
So, what temperature would you set it if you wanted to keep for a few days instead of in fridge?
We found if we kept our starter at 50°F it would peak at about 72 hours, so feeding every 3 days. We have a chart on the product page on our website (towards the bottom of the page). The chart is also in the manual.
Can you make a bigger one with a hopper for flour and water and automatically feed it the right amount based on the temperature?
That would be quite the invention!
I would buy this immediately!@@brodandtaylor
Tried mine yesterday, but it seems to have a defect; I set it at 25°C and it started freezing. And from 30°C onwards it makes it really hot, around 50°C inside when checked, nearly killing my starter :(
Applied for help via support, let's hope they can help, because it has great potential I imagine, when working properly.
Hi! Sorry to hear you are having an issue with your Sourdough Home. Please reach out to our customer service by emailing contact@brodandtaylor.com and we will be happy to assist you.
How long would the initial starter be left before we can use it and how do we know how much to use? Can we use All Purpose Flour, Bread Flour or Durham?
It depends on many factors, including the seed ratio, the type of flour used, and the temperature of the Sourdough Home. We use all-purpose or bread flour for our starter, but you can use other flour if desired. We have information in this article, including a time and temperature chart that you may find helpful and can use as a starting point brodandtaylor.com/blogs/recipes/how-to-use-the-sourdough-home
You can always reach out to our customer service with any questions and we are happy to help. Our email is contact@brodandtaylor.com
Hi. Does it live in the home with no lid? Thank you. ( :
We recommend keeping a lid on your starter jar to prevent it from drying out on top.
If you want to feed the starter once every 3 days, what temperature should my B & T Sourdough Home be programmed to?
Hi! For feeding once every three days, we recommend storing your starter at a 1:4:4 ratio and setting the Sourdough Home to 50°F (10°C). You can certainly feed your starter a different ratio, but your timeline may vary from ours.
I purchased the product and it’s keeping a temperature, but it doesn’t feel like it’s that warm. What tips do you have?
We recommend putting a jar of starter (just water will work too) in the Sourdough Home. After a few hours use a probe thermometer to check the contents of the jar. If you need further assistance, please email us at contact@brodandtaylor.com and we will be happy to help.
Hello, I just received my warmer today. Plugged it in, set the temperature to 78 degrees, and waited about 10 min for it to heat up. It hasn't heated. Am I doing something wrong? Please advise!
Hi! Please reach our customer service. We will be more than happy to help. Our email is contact@brodandtaylor.com
Great ! I will order mine because I find the home temperature variates often especially in the winter months.
I created a sourdough mix with wine grapes ( 2 kilos) mixed with water, organic flour, honey, some yogurt and I add apple cider every month to fight off bad bacteria.
I cover the big container and turn it every 3 days or so. What I removed, I add flour & water of the same quantity.
My starter now is in a jar since 3 hours but has not really risen or bubbled to view any activation.
Would it be a good idea to warm it up to 78 c & make it rise prior to usage because i would like to bake bread with it.
Glad I ran into your channel!
Regards,
Alex
Yes, keeping at a consistently warm temperature will certainly help get t going.
@@brodandtaylor Thank you for the quick response. I am out of luck with the product I would wish to order because it does not deliver to Canada... I will have to try a different way unfortunately. Thank you nevertheless.
@alexpolidoro4126 we have a Canadian website you can order from. Here is the link ca.brodandtaylor.com/products/sourdough-home
@@brodandtaylor Wonderful! I will check it out soon! THank you again. It is challenging to find a way to keep the sourdough warm enough prior to baking the bread batch. Thanks a million!
I would like more information on preparing for baking day. I have had my 1:4:4 started in the SDH for 3 days now at 55. It is growing slowly. I would like to bake tomorrow. Should I raise the temperature now and let it peak, feed then put back in the SDH at a 1 day temp (65) overnight? Feed in the morning, set at 77 then use my starter? I really need a detailed example of how to ready my starter for baking the next day and what to do day of baking. . Thank you!
Hi Pam,
There are many ways to approach maintenance in the Sourdough Home. If your starter currently looks far from being ripe, we suggest raising the temperature and letting it peak. Once peaked, feed the starter and then keep it at a warmer temperature in the Sourdough Home. How long it takes to peak will depend on the health of your starter and the temperature the starter is held at. A 1:4:4 ratio starter held at 77F will probably take about 8-10 hours to ripen. If you want your starter to be ready in less time, raise the temperature of the Sourdough Home by a couple of degrees, and if you want it to take more time, lower it by a couple of degrees. It will take some experimentation with time and temperature to dial in on what works best for your baking schedule, but the whole process will be more straightforward once you do.
Feel free to email us at contact@brodandtaylor.com. We are always happy to help with baking related questions. Happy baking!
We should add that your starter doesn't necessarily need to be fed before using it for bakingas long as it is ripe- which can happen at low temperatures as well as the traditional higher temperatures. We have successfully baked loaves with a 5-day-old and a 3-day-old sourdough starter. There was no noticeable difference compared to a loaf baked with a 12-hour starter. If you use your starter when it is ripe, it will produce great results. Even a 5-day-old starter will work if kept at a low enough temperature because the fermentation rate will slow down enough so that it does not peak for days.
@@brodandtaylor Do I need to change the temp to the 1 day temp of 65 the day before baking? I have had in in the Home since Wednesday at 55. I just increased to 66 and will make my levain tomorrow morning. Should I leave at 66 and if all looks good tomorrow morning just use it, then feed it and tuck it away? Or, is there just no need to increase the temp as long as there has been enough volume increase and nice bubbles?
@@brodandtaylor I really appreciate your timely response and great info. I apologize that I replied to your second comment since I didn't see the first comment regarding temp. I will indeed experiment and keep my eye on my starter.
If you are planning on making a levain tomorrow morning, and plan to use it for baking a full 24 hours later, then setting Sourdough Home to 68F should work well.
Can you tell me what the optimal temperature is to feed:use every three days
From our experience, a 1:4:4 ration starter (1 part starter:4 parts flour:4 parts water, by weight) kept at 50°F could be fed every three days.
Shouldn't the chamber be warm if I open it? I set mine to 78 F but feel no warmth after 72 hours.........could my unit be defective? Temp in the room, where I have the Home unit is about 69F. Going to test at 90 F today too.
The best way to test is to use a probe thermometer to check the temperature of your starter after it has been in the Sourdough Home for a few hours.
it's good to note that our body temperature rests between 95-99F, so lower temperatures including 78F may feel cool to the touch
can you keep kefir grains in this machine and can you ferment yogurt in it
Yes, you can do both of those things!
I use it for Kefir. I typically keep it on 25C (77F) and do 1L (0.9 qt) per batch (approx. 12-18 hours). It keeps it nice and consistent because I tend to make kefir daily or every two days.
@benjamingill3777 thanks for sharing!
What’s the ideal temperature for a daily baker?
For feeding once every 24 hours, we recommend a feeding ration of 1:4:4 and a temperature of 68°F.
Can this device be used in the initial stages of creating a new starter from scratch?
Yes, the Sourdough Home can be used right from the very start!
@@brodandtaylor Ok, thank you for the reply. I hope you get more in stock soon. I'm looking forward to buying one.
Can I keep my starter at 9 degree then wake up it automatically at 8am by up the temperature at 26?
Yes, you can do that!
@@brodandtaylor so there is a clock inside or an app to control it?
@@XavierArte Sorry, I think we misunderstood your question. You would have to adjust the temperature manually.
Do you ship to Thailand?
When would you ever want to set it at 122F? Wouldn't that kill it?
Yes, 122°F is too warm for starter. However, it works well for other ferments, such as yogurt, which needs a higher temperature.
@@brodandtaylor oh awesome! I didn't even realize you could do that in it. I could see a V2 model being app connected for more control, maybe even sensors/camera to give you updates about readiness.
Can I use this for, eggs and butter or milk or cream at room temperature? And what is room temperature?
Are you asking if you can use it to warm those ingredients to room temperature? The indoor temperature of your environment vary greatly depending on locating and time of year but standard room temperature is considered to be around 68-72 °F.
Yes, I would like it especially for butter. @@brodandtaylor
Yes, if you want to keep butter at a specific temperature, you could put it in the Sourdough Home. It is a low power device so it might take a little while for it to reach the set temperature, but once it did, it would do a great job of holing it.
Thanks@@brodandtaylor
So small