I had no idea you could use bleached flour for starter - and final bread.

So you cut one chicken breast with a sharp knife and with a dull knife for the thumbnail?

Meanwhile, I do, in blissful ignorance, my sourdough bread with whole flour (@10% gluten) and a cheap machine at home. Competition baking is impressive, but is not a must.

Good news for people with hbp!

Thanks for explaining 👍

Yes, sourdough fermentation can change the way the body processes carbohydrates in bread, offering some potential benefits: ### 1. **Lower Glycemic Index (GI)** Sourdough bread tends to have a lower glycemic index compared to bread made with regular yeast. This means it causes a slower and steadier rise in blood sugar levels after eating. The fermentation process alters the structure of the starches, making them harder for the body to break down quickly. ### 2. **Improved Starch Digestibility** During sourdough fermentation, the lactic acid bacteria produce organic acids, such as lactic and acetic acids, which can modify the starch molecules in the bread. This process can create resistant starches that are less digestible and act more like fiber, improving blood sugar regulation. ### 3. **Increased Nutrient Absorption** Sourdough fermentation can reduce the levels of phytic acid in flour, which is a compound that binds to minerals like magnesium, zinc, and iron, making them less bioavailable. By lowering phytic acid, sourdough bread can enhance the absorption of these nutrients, which play a role in carbohydrate metabolism. ### 4. **Potential Prebiotic Effects** The fermentation process can increase levels of prebiotic compounds and beneficial bacteria in the bread, which may contribute to better gut health. A healthier gut microbiome can positively influence how the body processes carbohydrates. ### 5. **Reduced Digestive Strain** For some people, sourdough bread is easier to digest due to the partial breakdown of gluten and other compounds during fermentation. This may also contribute to more stable blood sugar levels. While sourdough bread can be better for carbohydrate metabolism compared to conventional bread, the effect depends on factors like the type of flour used, the length of fermentation, and the individual's overall diet and health.

Jesus Christ America! Enough with the blanket “let’s add salt to everything” trope, please. Do you even understand what you are doing to yourselves?

Commercial yeast can produce great tasting bread if you let it ferment at low temperature for a long time.

I have been using fridge “filtered” water for 9 days and my sourdough just has slight bubbles. Never rising even though I have followed the instructions to the T. Where can i BUY filtered water because can’t seem to find it anywhere.

Damn dude I guess I'll just quit my job so I can make 8 hour bread! No wonder industrial bakeries exist!

*Having STARTER "discard" is a sign that you screwed-up. If you know what you're doing, there should not be any more than like a teaspoon of STARTER remaining when you're finished mixing up the dough. Just enough to START the next dough. That is in fact why it is called STARTER.*

Excellent video

Thanks for this! I’m going to make one for my wife but lay it on its side to be able to put multiple trays.

Great video. The only thing I didn't agree with is that you need to constantly feed your starter. While that is true when initially creating your starter, once you've got it going, as long as you leave it in the fridge you don't have to tend to it at all really. I've left my starter in the refrigerator for 3 months without feeding it and had no problem making bread with it. It just took a little longer to get going.

This video answered my questions perfectly, thank you!

Should be 1 zest of large orange and 1.5 of small orange

Love this video. You make it easy to follow!! Also, LOVE your bread board!!! Did you make this?? You didn't provide a link this is why I thought you might have made it... Thanks for the video.

No. I call BS. I have been making sourdough bread for a few years, but then I lost my "mother" when moving home. Instead of starting over I made bread with commercial yeast and it tastes EXACTLY THE SAME. The selection of the flour is a thousand times more important.

Okay here's an idea. 25 grams of starter, but 700 grams of water and flour, big container. A week's worth of feed, add weekly instead of daily. Is there any reason why that wouldn't work?

Rye bread is created using the same principles. 😊

Love your channel!

Can we git measurement in American …. Please

Also: sourdough bread is much more resilient to mold and can be preserved into a bag for longer period of time

This is the best explanation of what sourdough bread is. I have been baking it home for years and don't always portray what it across. After you have made sourdough bread and learnt it about it. You will never go back.

Thanks, The Regular Chef for this post. I thought that I was smart, but, I had no idea. The breaking down of the wheat is intriguing.

not related to taste? no. 10,000 years ago before written human history | real proof? no

If you want chik fil a chicken you need to brine, they do

Also another fact is people don't have farm freerange, outdoors field run chickens anymore which tastes 15 times better than commercial raised chickens which are very bland

For those can’t access the recipe due to the website being down Levain (Prepare 12 hours before starting the dough) 1. Mix the following: • 40g starter (100% hydration) • 60g flour • 30g water • 2g honey 2. Cover and let rise for 8-12 hours, until more than doubled in size. Dough (First Mix) 1. In a stand mixer bowl, combine: • 95g water • 60g stiff levain • 1/8 tsp instant yeast (optional) • 175g bread flour • 42g white sugar • 2 egg yolks 2. Mix on medium speed for 3-5 minutes until smooth. 3. Add 42g butter (softened) and mix until fully incorporated. 4. Cover and let rise for 10-12 hours, until more than doubled in size. Prepare Dried Fruit (Soak Overnight) 1. Combine: • 1 cup chopped dried fruit (cranberries, raisins, candied orange peels) • 1 ½ tbsp rum 2. Cover and refrigerate overnight. Dough (Second Mix) 1. After the first rise, punch down the dough. 2. Add the following to the bowl of the stand mixer: • 62g bread flour • 3g salt • 1 egg yolk • 1 tsp vanilla extract • 2 tsp orange zest • 20g water 3. Mix until incorporated, about 3-5 minutes. 4. Gradually add 48g sugar, mixing well. 5. Add 63g butter (softened) and mix until smooth. 6. Add 20g water and continue mixing until the dough forms a smooth ball. 7. Fold in the soaked dried fruit and mix briefly to fully incorporate. Bulk Fermentation 1. Transfer dough to a container and shape into a rough ball. 2. Ferment at 85°F for 35 minutes, then perform a stretch and fold. 3. Flip the dough, cover, and ferment for another 60 minutes. 4. Perform coil folds after the 60-minute rest: 5. Cover and ferment for an additional 45 minutes. Final Shaping and Proofing 1. Shape the dough into a tight ball and transfer it to a 6-7 inch panettone mold. 2. Cover with plastic wrap and let rise at 85°F for 2-3 hours, until the dough is 1 to 1 ½ inches below the top of the mold. • Note: Do not overproof. The surface should remain taut. Baking 1. Preheat the oven to 350°F. 2. Brush the dough with egg wash. 3. Bake for 25 minutes at 350°F. 4. Reduce the temperature to 325°F and bake for another 7-12 minutes, until the top is golden and the internal temperature reaches 190°F. Cooling 1. After baking, insert skewers through the base of the panettone. 2. Hang it upside down to cool for 6 hours (or overnight). 3. Once cooled, slice and enjoy.

Impossible to watch with the incessant music.

plus sourdough is fun to make, i'm so addicted, i start to make them for fun, and give away to people around me.

Etymology stuff: "Sour" means, among other things, "fermented" - think of sour mash whiskey. So it may be that the acidic taste led "dough" to become "sourdough" once commercial yeast was available, but another strong possibility is that "sour" refers to the method rather than the taste. We probably shouldn't insist that it be one or the other - nothing wrong with a bit of both.

Are you SURE you want ALL that biodiversity? Well, usually...

"Hello, my name is John, and I am an over proofer." It all started pretty innocently. I thought that if 3 hours of fermentation would produce such great flavors then 5 hours would be even better. Before long things got out of control and I found myself proofing for 8 hours. It interfered with my work. My family became unhappy with my flat loaves and before long I was forced to move out. Now I am putting my life back together and I have not over proofed for 52 days now.

Should you pay dry the chicken fully after brining but before dry spices and herbs?

Wasn’t much of an education in this video. I was tricked.

Does freezing chicken effect its tenderness?

Well Rye,of course.

Have you ever tried to make a sourdough with AB type of flour? I'm just trying to do that currently. Thanks for the videos tho, they are great!

I feel that sourdough bread is good for certain thing. But not for all. Often time the sourdough flavor hidden or overwhelmed the flavors of the main dish that created. It’s not neutral. My opinion is the bread should be a neutral entity when it eats with the other main dishes. I certainly don’t want to eat the sourdough bread with the expensive blue cheese.

Hi, I was wondering if your website would be back up anytime soon? I haven’t been able to access your sourdough guides and could really use them for recipes like this or your classic sourdough. :)

Thanks for informative video. Let me add one more fact. Fermentation time not only creates a good taste and flavor. But it also decreases the amount of gluten in bread. Gluten is important for baking, but pretty not needed as a nutrient. The time when we define that the proofing is completed is the time when the gluten structures are almost destroyed (every backer who missed this moment knows how weak the sourdough becomes). It doesn't mean that the bread becomes completely gluten free (it still may be not appropriate for people with celiac disease) but researches show that gluten level reduces more than 95% by fermentation => 8 hours. Not sure, but same should be similar for pizza backed with commercial fresh yeast, but with tiny yeast quantity (3g fresh yeast per 500g of flour), allowing to do fermentation from 12 to 24 hours.

Does the sour dough process reduce or neutralize the gluten in the flour? Or is this an urban legend?

Can I just mix Yakult with yeast for bread?

My goodness ! Regular Chef! First of all God bless you truly you are, were, & it looks like that there won’t be many other channel who will explain so well all the I s & outs of ensuring that we should consume health BREAD! The bought STUFF looks great In it’s well presented packaged but it is FULL of TERRIBLE STUFF THAT I CANNOT PRONOUNCE NOR have I ever SEEN!! Thank you very much! Thanks also for sharing❤

I find it a bit funny that sourdough bread is described as fancy, rustic bread. Since fancy can be defined as "elaborate in structure or decoration", and rustic as "made in a plain and simple fashion", they would seem to be conflicting descriptions. Yet somehow together they do paint a good picture of sourdough bread.

Made a proofing box per your video. It works great! Thanks for posting.

i just save 100 gr of the sour dough bread I am making and stick that in the frige until I need to make more bread, as per the "Bread Kitchen" web sight technique, works for me. I used the feed starter process for years until six months ago.

Neither are good.

Brine rot