Glad you like them! Did you put anything on them?

I hear you on that! I would be lying if I said I havent tried talking to my starter before. LOL! One baker's trick I have up my sleeve is if you put your starter in the fridge right about the cusp of its peak or during its peak, the cold temperature of your fridge will slow down the activity and preserve that peak for a long time. This allows you to have more control over the timing of it. I havent tested long term durations of how long it will maintain its peak for in the fridge, but it works for at least a day or two.

@@baked-with-bry this is worth a try. Thank you 😊

Thanks for watching! It can be a bit confusing of a term, as it seems to imply there needs to be a "bulk" or "large" amount of dough. What its really referring to is the primary fermentation phase where the entire dough undergoes fermentation and processes such as gluten development, gas production, acid development, and flavor development. That begins the moment you finish mixing up until you shape (or not) and proof the dough. Even if you are just making one loaf, all these processes occur during "bulk fermentation". I think its just kind of one of those terms that has stuck over the years from large scale baking, and may not always make sense for home baking where you are just making one loaf, a more accurate term would just be "fermentation" but I think people just like to use a consistent term so everyone is on the same page.

Thank you for sharing that. I agree, Richard Bertinet is an absolute legend, and definitely someone I look up to! Also agreed on the stiff starter, such a simple yet so powerful thing to have in your baking arsenal. It really helps in so many ways. Thanks for watching!

Love to hear that, thanks so much for watching! 😁 How has your sourdough journey been going so far besides the slow start to your starter?

Thank you for watching. These work with both sweet and savory and that combo sounds absolutely dreamy. I would love to hear how that turns out with the vanilla pudding and powdered sugar!

Thank you so much 😊

Great idea! Thank you for sharing that. How much pop do you get from yours when you use custard cups on a cookie sheet? Is it comparable to a popover pan?

@baked-with-bry Yes, I mostly get pretty good pop, but not always! They are still good! My methods are inconsistent, though. I don't usually let the batter sit, sometimes ingredients may be warm, sometimes cold. I don’t use any kind of blender so the batter is usually a bit lumpy! I have never tried making them with starter, but seems like a good idea! I have been making them like this for over fifty years! I think I started using the Pyrex long ago because I didn't have a popover pan, and did not think they did very well in a cupcake pan.

Whatever works! It sounds like you got a good thing going. I pinned your comment because I am sure a lot of people who watch will not have a popover pan and what you are doing is a great alternative. Thanks again for sharing!

Wow, that is incredibly nice. This makes me really happy. I am glad you enjoyed it. I really appreciate you watching, thanks so much!

I love that story and that is so cool that your sister had a job dedicated to popovers! I have never heard of that! And yes, I think you may be right, 4 eggs would be difficult to substitute as its one of the main drivers for their pop up. I appreciate you watching anyway, thank you! I have some recipes that are vegan that I will share soon!

You got to see it to believe it! I should have added some oven b-rolls. Thanks for watching friend!

Hey ashdnhi337, welcome to the best hobby in the world! :) Let me know if you have any questions!

Hey, thanks so much for watching! I really appreciate that and I can't tell you how happy I am that you would use one of my recipes for an event! Fridge for 2nd rise - yes, you can definitely proof the garlic knots in the fridge overnight for the second rise. This is a great way to develop more flavor and make it more flexible. After braiding the knots, place them on a baking sheet and cover them loosely with plastic wrap or a damp towel, and let them proof in the fridge. The cold environment will slow down the yeast activity, allowing a slow, steady rise that won't overproof the dough. Baking and freezing - If you bake the garlic knots fully and allow them to cool completely you could then freeze them. Make sure they are in an airtight container so they don't get freezer burnt. When you’re ready to serve, reheat them in the oven at lower temp of 350°F (175°C) until they're warm, probably around ~10 min. No need to defrost first, you could reheat them straight from the freezer. I have never tried half baking these first, but theoretically it would work the same, and might actual provide a fresher knot than baking fully and freezing and reheating. You mentioned time is of the essence, so not sure if this event is coming up very soon, but if you have time it would be worth doing a test run.

So happy to hear that. Thank you for sharing! And wow, that flavor combo sounds amazing. I'm going to try that next time. How much garam masala did you use in the cinnamon sugar mix? :)

@@baked-with-bry 1/2 tablespoon I should add the idea came from Josh Wiseman.

Thanks for replying back with that! That seems like such a unique flavor. I cant wait to try it next time! :)

Hey Kevin, yes, definitely. The sugars role is that it helps create a fluffier bread by adding some volume and texture and also gives them a golden color and slightly sweet flavor that I feel works great with the garlic. However, you could reduce the sugar or completely leave the sugar out. You would want to just set your expectations in that they might just be a little denser and paler (you could compensate for color with an egg wash before baking). Alternatively, you could use a substitute like honey instead of sugar; it has similar effects as far as increasing yeast activity and could introduce an interesting flavor twist. I would advise against using something like stevia as its non-fermentable, doesnt caramelize, and would negatively impact the structure (I have tried this before). The next few bread recipes I will be posting dont use any sugar, I am just currently working through some of my sweet/enriched doughs.

@@baked-with-bry fantastic

Hey Kevin, thanks for watching. Yes, but there are some nuances to that I would like to explain. The lower hydration level we use in stiff starter creates less acid overall, and the acids it does create are more acetic acid than lactic acid. Lactic acid is what we get in higher hydration starters and what emerges in longer fermentation times, and gives you that really sharp sour flavor. In the video I mentioned a lower acid level increases the flavor complexity of the final outcome, and that is mostly referring to both the change in acid type from your starter now being a lower hydration level, and also letting other flavors of the dough come through. Many recipes that call for stiff starters are used in enriched or sweet doughs, with notable exceptions like baguettes. The sugars in these enriched recipes contribute to the development of acetic acid and also boost yeast activity. The increased yeast activity can speed up fermentation times, which can result in a milder flavor, because its not giving lactic acid time to continue developing fully. I think if you are intentionally going for a sour flavor, you would want a starter with a higher hydration as it would produce more lactic acid from the start. Also, to really enhance the sour flavor in my experience using a whole wheat flour since it has the bran and germ included and also slowing down the fermentation time through temperature control can really bring out sour notes. Cooler temperatures tend to slow down yeast activity while allowing lactic acid bacteria to thrive, which also increases the sourness.

@@baked-with-bryI really appreciate you taking the time to provide a thorough answer. I am not much of a sandwich eater so the complex flavors of sourdough are my goal. I will now need to increase my repertoire of sourdough to further educate myself. A sourdough tortilla would be great.

Happy to help, Kevin. I appreciate questions like this because it gives me a chance to elaborate on things I wish I would have said in the video, so thanks for asking!

You are so welcome! Hope you like it, take care!

Hi Jan, I just posted a full walkthrough video here! Check it out! kzbin.info/www/bejne/e5bHmZ1tbLN0mKc 😁

Thank you !!

It’s sooo goood haha 😁

Thanks Morgan! I really appreciate that

Thank you for the compliment and for watching my videos. I appreciate it! I'm okay with that, I just do this for fun! Its a hobby of mine that I love sharing.

Thank you for watching and for the comment! I appreciate it. Yeah, it is kind of interesting. I think my biggest takeaway is that what you should use really depends on the story you like the most. Some people really like carrying on the legacy of an ancient starter, while some might really like having a starter they created on their own and can pass down. And of course there are some that don't care about that at all and just want something that works which is totally fine. :) This is my every day bread formula: 500g Bread Flour (King Arthur's) 100g White Whole Wheat Flour (King Arthur's) 400g warm water 12g salt 120g regular starter One thing I have noticed is that using whole wheat really sucks up a lot of hydration, so I try to keep it above 70% hydration whenever using wheat. I also notice that the more wheat I use the more of a stereotypical "sourdough" flavor emerges because of the bran and germ in there. I like the balance of using mostly bread flour with a smaller portion of whole wheat. My kids do not like the strong flavor profile of a lot of wheat, so it works perfectly to keep it pretty mellow. I share my full sourdough process here on my channel if interested - kzbin.info/www/bejne/eJXadqx_l9Whfqc

So true. I just wondered because I have a two year old starter of my own that works great but I saw someone on Instagram recently who inherited a 30+ year old starter and stated it was better so it had me wondering. I may try it just for fun but I’ll always keep my original starter because I’d like to have her for a long time so I can pass her down to my kids! Thanks for the bread recipe! I’m my 2 years of sourdough bread making I’m not side why I haven’t tried incorporating whole wheat yet. And you’re right, whole wheat does suck up a lot of water! I’ve used it in other recipes and always have to add extra water. 😅

Yeah, totally. Its interesting to try. The 170 year old starter I used in this video I ended up dehydrating and its in my freezer now incase I ever want to use it again. I dont really want to maintain two starters at once but I didnt want to throw it away either.

I’m maintaining two starters right now and it’s a lot of work 😅 I’ll be going back to my original soon

Woohoo! I hope you do, you wont be disappointed. Thanks for watching! :)

Hey elbravo, with this starter recipe, we start with a more liquid ratio in the initial stages, which really increases activity levels, resulting in faster fermentation and more visible activity (bubbles and rising). As you shift towards a thicker, 1:1 hydration ratio later in the recipe, the activity might appear to slow down because the environment becomes denser, making it harder for gases to create large bubbles and lift the starter. However, there should still be some signs of activity, such as smaller bubbles and some rise, especially visible at the sides and bottom of the container. So, it is normal for it to appear less active as you continue on.

@@baked-with-bry thank you ❤️

You’re welcome! Let me know if you have any more questions. Im always happy to help.

Hi Brooshabab, good call out. I will be sure to mention Celsius in future videos like this and will pin a comment with the conversions for future viewers. Thank you for watching!

lol!

Hey thanks, I appreciate that. It really is. Sometimes small changes can make a big difference, and can save people from buying expensive gear to compensate! Thanks for watching

Thanks for sharing your method, Tony! That’s a great strategy. Cold fermentation can be an awesome way to develop a deep, complex flavor profile if you have the patience for it. It’s interesting how adjusting the fermentation process can adapt bread making to different climates and schedules. Have you noticed any differences in the texture, crumb, or flavor of your bread with this long fermentation approach?

That makes me really happy, so glad to hear that you find value in this video and I am honored that you would share this with your neighbor. Also, that is so nice of you to share your starter, that will definitely be a time-saver and a way to quickly jump start them into sourdough!!!! :)

LOL! That is hilarious. Whatever works! 😁🤣

Also thanks for sharing this video and also the struggles you had. I am new to sourdough and appreciate this video 👍🏼 I subbed

Happy to share what I know! Thanks for the sub I appreciate it! 🙂

Glad you liked it, thanks for watching!

Maria, I am so happy to hear that and so happy for you! That’s exactly why I made this channel and so that is great to hear. It is so satisfying (and addicting) when you get that first good loaf of bread! Congrats and nice job!!!👍

Hey Isabel, thanks for watching. You can create a stiff starter from scratch using the same process as for a regular hydration starter. I have a video on how to do this process on my channel called "How to make a traditional sourdough starter | Get it right the first time!". Just adjust the flour-to-water ratios in the video to 50% (100g flour, 50g water, etc.). However, starting with a regular hydration starter is recommended because it's quicker to capture wild yeast at a higher hydration level, and then you can transition to a stiff starter as shown in the video. It would also be my personal recommendation to have a regular hydration sourdough starter as your base starter, and then just make a stiff starter from that as you need it for recipes. If you start from scratch with a 50% hydration level, capturing wild yeast might take longer because the drier environment slows down fermentation initially.

@@baked-with-bry Thank you very much for all the information, I appreciate it!!🙂

Absolutely, no problem at all! In my formulas I typically use 20% starter regardless of the hydration of the starter. Ie, if I am using 1000g flour, I will use 200g starter (20%). You can also use less than 20% of the flour weight if you are intentionally going for a longer fermentation time.

Hey, thanks for watching. The related video attached to this shorts video is for the longer video recipe! Otherwise, you can also find it here kzbin.info/www/bejne/nGWnZ5mjoriUbLssi=sqv1-77nkU47XxC7

LOL! Thanks Lizbet, I hope you had a great weekend!

Thanks so much Laura 😁

Thanks so much! These are a lot of fun to make and honestly taste just as good as a non-discard tart shell. Let me know what flavor combo you end up filling up the tart shell with when you make it. I love to hear what people do! Thanks for watching!

Thanks Lizbet! I ended up filling it with a simple almond cream and chocolate ganache.

So glad to hear you like it! Let me know how it goes. Thanks so much for watching. Florida is a beautiful place! 😎

Haha, it happens. There is always next time!

I hear you on that. I usually do the same. I actually have a glass Tupperware I keep in my freezer that I continually add discard to. If I have a discard recipe I want to do that takes a lot of discard like this one I will take it out the night before and by the next day it is ready to use. Let me know how the recipe goes for you. Thanks for watching!

Thank you for watching! Yeah, It is definitely helpful being able to put it in the freezer until you want to use it for a discard recipe. I am honored that I am included in that recommendation to your neighbors. Thank you, Lizbet! :)