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@analisabecker Күн бұрын
The amount you have helped me in my baking/sourdough journey is invaluable, Bry! Seriously! You’ve been playing in the background in my kitchen for the last 4-5 days straight 🤣🤣 I like that you don’t use a bunch of cuts, music, graphic, etc. just straight to the point. Very descriptive and visual. You explain things the way I need them explained. Thank you!!!
@baked-with-bry Күн бұрын
That’s quite a compliment, I really appreciate that! That was exactly what I was going for when making the video! I just want to help people learn! Thanks so much 😄 😊
@analisabecker Күн бұрын
@ doing my first overnight autolyze now with this recipe. About to add the starter and salt!
@analisabecker Күн бұрын
@ may I ask, and pardon if it’s a dumb question too, but when you say “table flour” what kind of flour are you talking about?
@baked-with-bry Күн бұрын
Its not a dumb question, when I use that term I am referring to all-purpose flour and bread flour.
@analisabecker 19 сағат бұрын
@@baked-with-bry thank you! That’s what I suspected, but was wanting to double check! I tried my best to shape a batard today, but I’m having such trouble with that one. I can never build enough tension like I can when shaping a boule. I watched your video like 5 or 6 times where you walk us through too! I think my problem this last time is I didn’t get myself enough space on my counter to properly do 2 loaves. It was going well, kinda, until I had to do the 2nd one. Then I finally threw my hands in the air and did both of them as boules. Better luck again next time 🤣
@ComplexityUnveiled 2 күн бұрын
Can’t wait to give this a try. I’ve been fighting the rye.
@baked-with-bry 2 күн бұрын
Super excited for you to try it! Let me know how it goes!
@Renée-s3s 2 күн бұрын
What recipe did you use? I would love to try and make this, but don't have a recipe that adds sprouted berries.
@baked-with-bry 2 күн бұрын
Hey, thanks for watching. The quantity of unsprouted wheat berries I use in this video (1/4 cup or 50g) is a standard size I would recommend adding to any single batch bread recipe. And then double it for two, etc. In this video im using my standard sourdough formula of 600g flour, 450g water, 120g starter, and then just adding in all the sprouted wheat berries from this video. I have a video on my channel where I walk through my bread making process start to finish if interested! 😄
@analisabecker 4 күн бұрын
Oh man. I’ve already made three different breads today. This one will have to wait for another day 😂❤
@baked-with-bry 3 күн бұрын
Hahahaha, I totally get it. I was testing out some new recipes this weekend and at one point I had like four different things available at once on Saturday! The key is finding people to give them too 😉
@Coralie4242 4 күн бұрын
Great explanation! Thank you!
@baked-with-bry 4 күн бұрын
Thanks so much for watching! 😃
@tgchism 5 күн бұрын
Who knew! Thanks!
@baked-with-bry 4 күн бұрын
Thanks for watching! 😀
@analisabecker 5 күн бұрын
I add vanilla bean extract to the dough and that really helps texture I think too! My favorite add ins so far have been a mix of currants, raisins, and cranberries (all dried) and cinnamon and vanilla bean powder. I also boil with a mix of baking soda and honey along with the barley malt.
@baked-with-bry 4 күн бұрын
Interesting, I love that. I have never tried adding vanilla bean extract to the dough but I’ll give that a try this weekend. How much does that impact the taste? Thanks for sharing! 😃
@analisabecker 4 күн бұрын
@ not much at all IMO, but I also LOVE vanilla bean so I might not be the best judge if it’s not something you like 🤣🤣 But I think it helped with the texture a little personally as I made the batch prior without. I also do delayed salt addition and so when I add my salt I usually dissolve it a little prior to adding in some water, but for bagels I don’t use water and just use the amount of vanilla extract that I am going to use and put it with the salt and add it then. I don’t have any reason why, but I really love how my last batch turned out so I’m going to keep doing it 💗🤣
@analisabecker 12 күн бұрын
I literally just went to Natural Grocers yesterday morning and spent somewhere between $75-$100 on different organic flours! 🤣🤣 I got Barley, Rye, Spelt, three different brands of whole wheat, one being sprouted whole wheat. Plus two different brands of bread flour too! I’m stocked up. My starter will hopefully be a happy baby
@baked-with-bry 11 күн бұрын
How exciting, those are some amazing grains! Your starter is going to be really happy, and I bet your bread is going to have a truly great flavor profile with all those different flours. It sounds like you’re set for some serious baking adventures. :)
@analisabecker 11 күн бұрын
@ are there any other whole grain flours I didn’t name that you recommend? After writing that I also saw a video that mentioned KAMUT Khorasan Wheat Flour? So I bought some of that, organic of course. Have you ever tried using that before? And of course any other good flour recs! I am in Denver, Co. USA if that makes a difference 🥰🤣
@baked-with-bry 7 күн бұрын
My absolute favorite is Hard Red Wheat. Its a heritage grain, so old, but not as old as ancient grains you have like Kamut and Spelt. I like it because it's super easy to digest! Denver, CO? So cool! Im an affiliate of Sunrise Flour Mill, they sell organic hard red wheat. I actually believe their fields are based out of Colorado where you are. Next time you run out, check them out! You can use my link for a discount. :)
@dmlemmo 16 күн бұрын
Can you re-freeze discard? I usually just keep mine in the fridge. I hadn’t thought of freezing it.
@baked-with-bry 16 күн бұрын
Yeah, absolutely. I refreeze mine all the time!
@toddwmac 17 күн бұрын
If you struggle with gluten (not including celiac), this is the way to go. Just be sure to use a high hydration recipe. It is part of the reason Pinsa Romana is so popular in Italy these days. Great tasting and easy on your belly.
@judymills873 18 күн бұрын
Thank you! I never understood that before
@kellyhenderson1026 Ай бұрын
Awsome thanks
@inniscloete7242 Ай бұрын
Hi Bry, Greetings from Sunny Perth, Western Australia-I want to make sliders using this recipe. Roughly, what was the diameter of your rolls in this video and can I make them individually, without making them rising in a wheel? Thanks
@baked-with-bry Ай бұрын
Hey! I love Australia! Thanks for checking in and for watching. If you shape them into ~60g balls, they will roughly be 1-1.5 inches (2.5-3.8 cm) in diameter before they are proofed, and will expand to ~2-2.5 inches (5-6.3 cm) after proofing. For sliders, I would definitely recommend making them in individual rows on a baking sheet instead of in a round like I did in the video. If you check out my Channel Community tab, I have some pictures of what they look like on a baking sheet, and also some modifications you can do to the recipe for different results!
@kellyhenderson1026 Ай бұрын
I wish the recipe was not in grams 😊
@baked-with-bry Ай бұрын
Hey! Thanks for watching! I’m a sucker for the metric system 😄. I converted it for you, I hope this helps! Dough: • 1 cup + 2 tablespoons Warm Water • 2 teaspoons Salt • 3 tablespoons Sugar • 2 ½ tablespoons Butter • 1 Egg Yolk • 3 ¾ cups Flour • ⅓ cup Stiff Starter Sauce/baste: • ⅓ cup Butter, melted • 4 Cloves Garlic
@imamsetiawan5873 Ай бұрын
Does each feeding ratio affect the acidity level of the bread or does it have other effects on the bread? can you share?
@baked-with-bry Ай бұрын
Thanks for watching and for the comment. I actually have a video coming out soon related to this. Feeding ratios can definitely affect the acidity level of your bread. A lower feeding ratio (like 1:1:1) can make your starter more acidic over time because the yeast and bacteria are using up the food more quickly, which allows the lactic acid bacteria to build up which results in a tangier flavor. On the other hand, higher feeding ratios (like 1:5:5) dilute the acidity, leading to a milder flavor.
@mtolla05 Ай бұрын
The one with the salt is in plastic vs the othertwo are in stainless steal so they might be colder
@baked-with-bry Ай бұрын
I tried to be as consistent as I could with temp, but I could definitely see that being a potential factor. Different materials might have different temps. Good observation! Thanks for watching 😃
@peytoia Ай бұрын
and now i finally understand why humans are drawn to slime asmr videos. its because of sourdough!
@baked-with-bry Ай бұрын
Hahahaha! Exactly!
@dudea3378 Ай бұрын
I'm all for low effort bread making. Why knead when you can overnight autolyse? Will definitely try this soon! I'm gonna try with instant yeast though. Don't like having to keep a sourdough starter.
@baked-with-bry Ай бұрын
Thats a great idea! I am curious how this would go with yeast! Please keep me updated :) Thanks for watching!
@verone272 Ай бұрын
Wow the unscored have such a medieval bread look 😍
@baked-with-bry Ай бұрын
Hahahaha, that’s a great way to describe it. Thanks for watching! 😊
@verone272 Ай бұрын
I just made cinnamon rolls with almost only sourdough starter!!! With butter eggs a lil milk and only enough flour to make it the right texture and I am so obsessed with them!!!!! Wtf they are incredible!
@baked-with-bry Ай бұрын
Fantastic idea! I’m gonna try that. Thanks for sharing 😄
@couz10 Ай бұрын
Did this took 3 feedings to bring it back to life… You should sell the powder online 😊
@baked-with-bry Ай бұрын
Thanks for watching!! Yeah, isnt that amazing how it just comes back? Nice to have a backup plan for if something goes wrong and not have to wait over a week for a new one. Thanks for the idea! I mostly just do this for fun tho and to share knowledge. Plus, my starter is only 5-6 years old now, there are much cooler ones than mine that people can buy hahaha. I dont know if you saw it but I had a video where I put a 150 year old dehydrated starter that I revived against my own and also a brand new 7 day old starter. Anyway, take care! Happy baking
@couz10 Ай бұрын
@@baked-with-bry I’ve been making sourdough loafs since 2005 and I can’t eat everything I bake. I give away most of it. People keep asking for the recipe and I do send it to them. Then I get a call… Can you show me how? Been teaching the art to many now and I find it very rewarding. Got a decent proofer and the best cast iron loaf combo pan (expensive but worth it - Challenger I think). It help my game a lot. Happy baking to you and thanks again for sharing our passion!!
@DiarmuidONeill-b2h Ай бұрын
I use up to 20% rye to wheat and manage to maintain the crumb that I get in 100% wheat. I haven't tried scalding the rye . I found the video very informative. thank you
@baked-with-bry Ай бұрын
That’s a good ratio! You get all the benefits of a typical wheat loaf with some of the taste and health benefits of the rye! Yes, once you start going into higher percentages it becomes increasingly harder to work with, where scalding really becomes important, especially for moisture retention. It also becomes much harder to work with as the gluten strength and elasticity is much less. Thank you for watching my video, I appreciate it! Happy baking!
@durzoblint980 2 ай бұрын
Do people actually enjoy rye bread? Every time I have had it I didn’t like it. Nice video
@baked-with-bry 2 ай бұрын
I believe it’s pretty well liked in the UK. Maybe not so much in North America. I really like it personally, but it is very different than wheat. It’s high fiber and low glycemic and high in nutrients so it has that going for it. Try mixing it with wheat and honey like I did in the video 😀
@Journal2Awakening Ай бұрын
My favorite!
@TrustGod_365 23 күн бұрын
My favorite too!
@anab2504 2 ай бұрын
Not gram of watter it is militres
@baked-with-bry 2 ай бұрын
Thanks for watching Ana, I will keep that in mind for my next video!
@ComplexityUnveiled 2 күн бұрын
Scale stays in grams
@vapedragon983 2 ай бұрын
These are great tips ! Word of feedback for you, seems that the noise gate on your mic or software is too high. You are cutting off the “plosives” of your speech, and makes the speaking sound stuttered. Reduce the sensitivity of the noise gate by a couple dB to fix this 👍 keep it up !
@baked-with-bry 2 ай бұрын
Hey, thanks alot for watching and the compliment. I also really appreciate your audio tip! I am definitely learning as I go with video editing and audio, so I appreciate any tips I can get, haha! Thank you
@couz10 2 ай бұрын
Thanks I’ll try those for sliders
@viscountgirl 2 ай бұрын
I want to start making the sourdough starter. Can i add hot water to the starter? My house stays at around 62/63.
@baked-with-bry 2 ай бұрын
Hey, thanks for watching. Starter is more sensitive than autolyse because the starter contains living microbes. I would try to not go above 90°F for the starter. For autolyse here, you can go as hot as your sink allows which is usually 115°-120° and by the time you add your starter it will be at a safer temp for it. If you are just beginning a starter check out my tutorial walkthrough on how to make one!
@squirrelavengerr31 2 ай бұрын
I made about 10 loaves with a different recipe. It came out consistently flat-ish but tasted really good and had excellent crumb. Your recipe is the first time I made a legit SD bread that rose as its supposed to. THANK YOU!!!
@baked-with-bry 2 ай бұрын
It makes me really happy to hear that. I’m so glad for you. Thank you for sharing! 😁
@kickinitwithkaren 2 ай бұрын
Thank You!!!
@baked-with-bry 2 ай бұрын
Thanks for watching Karen! 😁
@alyonaZ 3 ай бұрын
I just made some today and they were phenomenal! Thanks for sharing your recipe! I didn’t use stiff starter as I didn’t know what that was. I also used date sugar as my sugar replacement option. It turned out great! Thanks for sharing your recipe
@baked-with-bry 3 ай бұрын
Wow, that’s fantastic. Thanks for watching and trying the recipe! Date sugar sounds like a fantastic substitute for cane sugar. I’ll have to give that a shot! Is it a 1:1 substitute with white sugar?
@maryamfincher1851 3 ай бұрын
excellent
@maryamfincher1851 3 ай бұрын
Thank you, but how about the lid? should be kind of loose or tight?
@baked-with-bry 3 ай бұрын
Hey thanks for watching! I never close my lid tightly, and I always keep it kind of loose. Gives the gas a chance to escape! ☺️
@maryamfincher1851 3 ай бұрын
Fantastic!! for second time my starter smelled acetone in final stage don't know why, and I end up starting it all over again and again. I have not tried yours yet. I just found your channel and am very happy about it
@baked-with-bry 3 ай бұрын
I really appreciate the compliment it means a lot to me! I try really hard to teach people exactly what I know! I feel like there is a lot of misleading info out there now days…😊
@maryamfincher1851 3 ай бұрын
Thank you for making easy us 👏❤🌹🌹🌹
@maryamfincher1851 3 ай бұрын
very helpful. Thank you so much
@baked-with-bry 3 ай бұрын
So happy to help! Thanks for watching
@maryamfincher1851 3 ай бұрын
Great video. I was wondering if you kept the lid loose or tight during fermentation ?
@baked-with-bry 3 ай бұрын
I would recommend always keeping it loose ☺️ thank you for watching
@coconutshrimp56536 3 ай бұрын
WHERE HAVE YOU BEEN????
@baked-with-bry 3 ай бұрын
Lol, it’s been a crazy busy summer for me. I got some more videos coming out soon! 😀
@YahushuaMyAll 3 ай бұрын
New subscriber. Have you tried fresh milled grains for sourdough yet? New to fresh milled grains and sourdough.. oh what a learning curve and a lot of different- conflicting info out there.. 😔. Really adjusting my diet and lifestyle to no store bought flour.. it is exciting and challenging.
@baked-with-bry 3 ай бұрын
Thank you for watching and for subscribing! Happy to have you. I havent personally milled my own flour at home or anything, but a lot of the flour I buy is from a company "Sunrise Flour Mill" and its organic and relatively freshly milled compared to stuff you'd buy in the store. I would love to buy my own home sized mill someday and try out truly fresh milled grains. How are you liking fresh milled grains? Whats the biggest difference you notice?
@YahushuaMyAll 3 ай бұрын
@@baked-with-bry thank you Bry for your response. The conversion from store bought flour verses the freshly milled grain and the hydration. Breads I make with store bought are light and fluffy and proof beautifully.. the milled grains are obviously more dense and doesn’t as much rise and drier in the finished loaves. I’m trying to tweak some beloved recipes but also know the flours will give a different finished product. I have been convicted to use fresh milled grains because of nutritional value of the whole grain. It is just a learning curve on this new journey and seeking information.
@YahushuaMyAll 3 ай бұрын
@@baked-with-bry I love the taste of the fresh milled grains. And my body digest them better.
@anarchist_parable 3 ай бұрын
I don't know what that is but it's not pumpernickel.
@baked-with-bry 3 ай бұрын
Youre right, its not pumpernickel, I just used coarse grain rye. Ill update the title
@chloe9910 4 ай бұрын
Amazing! Please share the recipeeeeeeee
@baked-with-bry 4 ай бұрын
Thanks for watching Chloe! This is the same dough I use to make monkey bread. I just modify some of the steps. If you check out my community tab I go over how I make those modifications, its really easy! This is a great "overnight" recipe to where you can start it the night before and finish the morning after.
@tashahernandez4405 4 ай бұрын
Can you freeze the dough?
@baked-with-bry 4 ай бұрын
Definitely! I keep a glass Tupperware full of discard that I keep in my freezer for when I want a quick pizza like this. Thanks for watching!
@lostjenn 4 ай бұрын
This is insanely helpful. I’ve been keeping my starter super active again lately and now that crazy little lady has already been settling before I go to bake in the morning and throwing it all off. I never knew it was the ratio 🤯
@baked-with-bry 4 ай бұрын
Really happy to hear that! Ratios can be super helpful for timing! Thanks for watching :)
@bomdoughnuts1928 4 ай бұрын
Is it possible to make a sweet stiff starter from the beginning of the starter process? I am new to making a sough-dough starter. I only am interested in the sweet stiff dough starter, Do I still need to go through the whole process of making the sour starter first?
@baked-with-bry 4 ай бұрын
You technically could, but I think if you are starting completely from scratch it would make things a little harder for you. My advice if you are starting from scratch would be to start with a regular starter, as they are faster to get up to speed (~7 days), and then transition it to a permanent sweet stiff starter once that new regular starter is up to speed.
@bomdoughnuts1928 4 ай бұрын
@@baked-with-bry Thank you
@NADINE_117 4 ай бұрын
Can I ask you something please
@baked-with-bry 4 ай бұрын
Of course, what’s up?
@coconutshrimp56536 4 ай бұрын
Its been a while since you've made a short like this, I like them a lot
@baked-with-bry 4 ай бұрын
Thanks! I will try to post these more often
@jesseniacroutch7384 4 ай бұрын
I'm so confused at these bread rising pans that look like woven material with a fabric inside... Why not just let it rise in a regular baking pan? Or do you just bake it in a round shape on a flat pan later? I'm not super familiar with main sourdough.
@baked-with-bry 4 ай бұрын
Good question and thanks for watching. They help make a cool artisan shape for the final product. 😀 They come in a few different shapes. For these artisan loaves, a lot of folks will use Dutch ovens for steam while baking, so a popular shape is the circular or “boule” banneton, since it’s easy to fit the circular shape into the Dutch oven. I open bake my loaves and create my own steam and like the look of these oval bannetons, but you could use a regular bread pan too. Whatever you have in your house that’s a similar structure that can help the dough maintain its shape while it rises is all that counts. When I first started I would use all sorts of things around my kitchen 😄
@Godis3inOne 4 ай бұрын
Why don't you put recipe in the description at least? Did you use a starter, too? : )
@baked-with-bry 4 ай бұрын
Thanks for watching! I have a full length video on my complete sourdough bread process, it’s very in depth! I use the same formula for all of my loaves. I also have a full length video on how to sprout wheat berries and add them to sourdough bread! 😀
@BlueskyDenver 4 ай бұрын
I need help please 🙏 my starter is on day 3 of the fermentation process and it’s extremely runny and watery. I have a recipe for the starter that asks for 50g all purpose unbleached flour, 50g of water, then you mix those and let it sit for 2 days before you begin to take 50g of that starter and add another 50g of water to 50g of flour to the starter and let it rest another 24 hours., and you do that till day 7, based on the instructions. But the way it is so runny and so watery how would that be good for baking ? And lastly I did subscribe to your channel and I did like your video. If you could help me I really appreciate it. I wasted a lot of flower on starters that I discarded and now I am back on the same place I been with the previous ones. I used Arthur’s all purpose unbleached flower and I have sweet whole wheat flower ., not sure if it matters which I am using to begin a starter ? Also, if I used all purpose bleached flower for the first initial starter would that be a problem!? Anyhow, I got a booklet on the bread recipe BUT honestly this is been quite the frustrating and I been watching one video after the other and it’s a complete mess and confusing. I don’t know your email address so I can’t email you but if you answer here and help me I greatly appreciate it.!
@baked-with-bry 4 ай бұрын
Hey Lily, thanks for subscribing and reaching out. All-purpose flour can make starters really runny. To fix that problem I recommend using a mix of half all-purpose and half whole wheat flour for feeding your sourdough. This should thicken the consistency to be more like pancake batter. Whole wheat flour has bran and germ which provide great nutrients and may also have some wild yeast. I don't agree with the recipe you are using to let it sit for 2 days without feeding, especially if you're starting from scratch. Feed it once per day. I'm sorry that creating a starter has been frustrating for you. It can be frustrating when someone gives you incorrect information and wastes your time. I do have a video on my channel on how to create a starter from scratch that many people have had success with. Most of my experiment videos use a starter made from scratch and is on day 7. It might be worth checking out. I also have a video on how to create sourdough bread from scratch and how to use your starter with that and a video on how to reuse your discard from your starter. As far as email, if you go to my channel page my contact info is on there. Feel free to reach out. Hope this helps! Happy baking!
@LindasDesk 4 ай бұрын
Love your simple explanations. Heheh, methinks I'm finally gettin' this! 🥰
@baked-with-bry 4 ай бұрын
Thanks so much for watching! :)
@joanmik2625 5 ай бұрын
Nice and very helpful. Can you transform a stiff starter back to a liquid one just as easy?
@baked-with-bry 5 ай бұрын
Thanks for watching! Yes, you can! Usually, I branch off a stiff starter into a separate container for a specific recipe. However, you can easily revert the same jar back to a liquid starter. After you're done using the stiff starter, just increase the hydration back to 100% during your next feeding. Both methods work well!