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Пікірлер
@gailschaefer9755 18 күн бұрын
I just found you today! thank you for the easy recipe. I think i need a rolling pin guide, I had never heard of one. Looks cool. I like your style. I'm going to keep an eye on you.
@SourdoughSimpleton 18 күн бұрын
Welcome!! Please do wander around the channel, lots of tips scattered about.
@SourdoughSimpleton 18 күн бұрын
Welcome!! Please do wander around the channel, lots of tips scattered about.
@kayboram 22 күн бұрын
Thank you for your video, my starter has hooch middle of the bottle so I worried about it 😂
@SourdoughSimpleton 22 күн бұрын
I fully understand. I had the same question when I had hooch in the middle. Thanks for watching, and please explore the rest of the channel.
@A.Romanowski 24 күн бұрын
I managed to do it and it turned out beautifully, topped with poppy seeds and sesame seeds, so delicious. Thank you so much for this great recipe. Zei Gezunt.
@SourdoughSimpleton 22 күн бұрын
I am glad that you enjoyed this recipe. My pleasure to have been able to provide it.
@SuperCandice81 29 күн бұрын
Great, thank you!
@SourdoughSimpleton 22 күн бұрын
You are quite welcome. These are so easy and good, why buy from the store?
@Mary-w3w5f Ай бұрын
Where can I find the written recipe?
@SourdoughSimpleton Ай бұрын
Thanks for the question. As it says in the text of the posting, the complete recipe can be downloaded from the Sourdough Simpleton website at www.SourdoughSimpleton.com - just scroll down to the rye bread recipe and click the link.
@rubenflores3218 Ай бұрын
I'm naming my next starter after a dancer👙at my old 80's Orange County California girls club HANGOUT, TO KEEP SATCHEL COMPANY IN FRIDGE. I'M IN TULARE CA😂👍🍺
@rubenflores3218 Ай бұрын
Doc, How long does my starter Satchel got? I need a Little more time with Satchel 😭SO BUBBLY🫧
@SourdoughSimpleton Ай бұрын
If your mature starter doubles in size in a few hours, and is bubbly and lively, then it is likely ready to use.
@joyceannsevier6995 Ай бұрын
What is a warming drawer. Will you show it to us. Thank you
@SourdoughSimpleton Ай бұрын
Ha... a warming drawer is just that, a drawer that has a heating element in it that can keep things warm, but not cook them. I found that when set low, it was ideal for proofing - much like the way they proof (or "prove" in the UK) their bread on the British Baking Show. BUT... I moved two years ago, downsizing from our home of nearly 40 years to a condo apartment, no more warming drawer. Maybe I will cover proofing in a video to give some ideas. What do you think about that?
@A.Romanowski Ай бұрын
Very nice, I love rye bread best, didn't know about the honey and have never used the eggwash for bread, will try this of course. Greetings from Switzerland
@SourdoughSimpleton Ай бұрын
Thanks. I look forward to hearing about your results, and maybe posting a picture on the Sourdough Simpleton Facebook Page!
@A.Romanowski Ай бұрын
@@SourdoughSimpleton 😊 it really turned out delicious, unfortunately I am not on Facebook but I sent you an email with some pics. Thank you so much, next I'll try the sourdough challah, have never done that before.
@onyinyechi6768 Ай бұрын
Nice one
@SourdoughSimpleton Ай бұрын
Thanks for watching
@FunnelOfSteam Ай бұрын
Really enjoyed this video. It straightened out a thing or two for me when it comes to sourdough.
@SourdoughSimpleton Ай бұрын
Glad you enjoyed it and that it helped. That is my ultimate goal with this series.
@judyald8848 2 ай бұрын
I've made this twice now. I LOVE this flavor. However, I am still getting centers that are too gummy. What is the time you cold proof in the refrigerator? I'm wondering if I am over proofing this dough. Thank you! (PS: I have to get this right before the holidays, the Grands just LOVE the flavor. I make it into a bread bowl for spinach dip)
@SourdoughSimpleton 2 ай бұрын
Thanks for the question. I proof overnight, at least 10 hours in the fridge. It is possible you are not baking it long enough. Use an instant read thermometer to check the internal temperature of the bread. You want it to be about 200°F (93°C) ± 5°
@judyald8848 2 ай бұрын
@@SourdoughSimpleton Thank you very much. I do have a thermometer so I will do this.
@shea5542 2 ай бұрын
❤
@SourdoughSimpleton 2 ай бұрын
Thanks
@yamanpant 2 ай бұрын
Informative video. Thanks!
@SourdoughSimpleton 2 ай бұрын
Glad it was helpful!
@lynmariehoover3698 3 ай бұрын
Thank you so much! This was very helpful! Finally someone explained this!
@SourdoughSimpleton 3 ай бұрын
Glad it was helpful! You are very welcome '
@burtonsno163 3 ай бұрын
Thank you Marc. I’ve been searching for a concise explanation like this for a long time. Just getting my starter going. I look forward to learning from more of your videos.
@SourdoughSimpleton 3 ай бұрын
You are quite welcome. Putting these topics in understandable terms has been the goal of this project. I am happy to hear that my work helped you in the process.
@hernandobeach 3 ай бұрын
I’m curious about your sourdough starter Is it regular sourdough AP flour or do you use a rye sourdough starter to make your rye bread? Thank you
@SourdoughSimpleton 3 ай бұрын
I have been using the same starter, made with AP flour, for all my bakes. The amount of AP flour from the starter is not as significant as the rye used in the recipe; it seems to come out fine. You could certainly use a rye starter, which may further enhance the bread. Let me know...
@harte708 3 ай бұрын
This video was so helpful! Just what I was looking for!
@SourdoughSimpleton 3 ай бұрын
I'm glad that it helped. I try to answer those questions that I had along the way, to help others navigate this path. Do check out the other videos as well, and subscribe to the channel.
@marionhenry-rhodes3325 3 ай бұрын
Can a too warm temperature stop the rise? My kitchen is about 30 degrees Celsius and using bread flour but its not rising
@SourdoughSimpleton 3 ай бұрын
Woo, that is warm! Typically 30°C (86°F) should not stop the rise, but hasten it. How active is the starter, itself, apart from the dough you are trying to rise?
@marionhenry-rhodes3325 3 ай бұрын
@SourdoughSimpleton there is still a few bubbles but no rising 🫤. It's the first starter
@SourdoughSimpleton 3 ай бұрын
I would take a small amount, say 100 grams, add 100 grams of filtered water and 100 grams of unbleached AP flour, and set it in moderate temperature for a day and see if it gets started. If it does, take 100 grams of that mixture and do it again, to try to refresh the mixture.
@Dormiscere 3 ай бұрын
Very helpful!
@SourdoughSimpleton 3 ай бұрын
Glad it was helpful!
@Dormiscere 3 ай бұрын
Thank you!
@SourdoughSimpleton 3 ай бұрын
You're welcome!
@maymay1243 4 ай бұрын
What if I forgot how much my original starter weighed?
@SourdoughSimpleton 4 ай бұрын
Actually, the original weight is irrelevant. I did this video when I was just starting, and was still stuck in the "113 gram" rule at that time. The truth is, when you set up your starter to rise, the most important thing is to use the 1:1:1 ratio, and equal amount of starter, water, and flour by weight. You could use 100 grams of each, and end up with 300 grams of starter, or, if you just wanted to keep it going, just 50 grams of each component. Check out this later video, "Honey, I Killed the Starter," at kzbin.info/www/bejne/p6rWe4h3hNSsfJIsi=FMU_9-2iomVqRhUx for more on the topic, and keep up the good work!
@robintener4150 4 ай бұрын
A million thanks! So helpful! Three categories....your explanation made perfect sense!!
@SourdoughSimpleton 4 ай бұрын
You are quite welcome. I do my best to demystify and clarify what all these terms mean. Please do subscribe to the channel and check out the other videos.
@CaliRose2020 4 ай бұрын
Very interesting! 👍This sourdough journey I'm on is finally making sense!❤😊
@SourdoughSimpleton 4 ай бұрын
Sometimes the information comes in bits and pieces and finally assembles itself into a recognizable form, and you look and say, "Ah Hah!" Thanks for the kind words.
@mikehobby318 4 ай бұрын
Thank you, thank you. I have been looking all over the web for an explanation of this issue. This is the first time I have seen a complete, concise explanation, well done.
@SourdoughSimpleton 4 ай бұрын
I am glad it helped. Putting explanations and details such as that was the initial reason for starting the channel, and I continue to look for issues that beg clarification. Feel free to let me know if you have any issues or questions.
@brendachapman4559 5 ай бұрын
Thanks for showing the parchment paper trick! Now I will use my pizza stones! Much Love and Blessings
@SourdoughSimpleton 5 ай бұрын
Indeed, once I started using the parchment paper, that stone stays so nice and clean! You might enjoy my tip about dealing with parchment paper at kzbin.info/www/bejne/d6GzpWVpq9alfcU
@natashahowell9491 5 ай бұрын
I think I've done something wrong. Mine stayed kinda gooey inside.. put back on stove, cooked longer, but the gooey never went away. Any thoughts?
@SourdoughSimpleton 5 ай бұрын
Maybe your starter was a bit on the thick / not too hydrated level, so the inside would not cook. Try adding a bit of water, and cooking it at a lower temperature so that it will cook through without burning.
@JohnnyC10071959 6 ай бұрын
Half rye bread. Disappointing when the title lies about the product
@SourdoughSimpleton 6 ай бұрын
While I understand your comment, the fact is that essentially all commercial rye bread, and most recipes, call for a mix of wheat and rye flour, with wheat predominating in the majority of times. All rye would yield a very dense bread, similar to the peasant bread of Europe. The mixture of wheat and rye allows the flavor of rye to come through while producing a bread ideal for that deli sandwich. Overall, the comments on this bread have been favorable, try it!
@famLimaLopezCiudadAlCampo 6 ай бұрын
Thanks for the demonstration... I'm a visual learned. Helped a lot
@SourdoughSimpleton 5 ай бұрын
Glad it helped! I am much the same way, which was a major reason for starting this channel, website and Facebook page.
@BeckyInCa 6 ай бұрын
Great tip@
@SourdoughSimpleton 5 ай бұрын
Thanks, so simple, and it works!
@paulgeary531 6 ай бұрын
Excellent Mark. I'm looking forward to making some homemade sourdough. Thank you ❤
@SourdoughSimpleton 5 ай бұрын
Sounds great! Please let us hear of your experiences on the Facebook page!
@paulgeary531 5 ай бұрын
My sourdough bread came out tasty. Thank you for all your wisdom.
@ToryE1959 6 ай бұрын
My goodness JUST the break down of information I needed. Thank you SO MUCH
@SourdoughSimpleton 5 ай бұрын
Exactly what I was trying to accomplish. So many voices with so many different views, just tried to bring some clarity to the issue.
@PathwayRanchTX 6 ай бұрын
You’re amazing! Thank you!
@SourdoughSimpleton 5 ай бұрын
You're so welcome!
@beecharliejane 7 ай бұрын
Hi Marc, I am gluten intolerant, do you think using brown rice flour first instead of the full wheat flour would work still? Or might I need to add some yeast in with the brown rice flour to help kickstart it off? I have been wanting to do sourdough for years!
@SourdoughSimpleton 7 ай бұрын
It is possible to make a starter without wheat flour. You might want to try using a little bit of yeast to jump start the process. Of course you'll want to bake your bread with gluten-free flour as well. I will be interested to hear your progress. Please do post it to the Facebook page.
@farmgirl4958 7 ай бұрын
Very interesting!!!!! I would be very interested in the other ratios !! Thank you!
@SourdoughSimpleton 5 ай бұрын
In general, the less starter you use to seed the mixture, the longer it is going to take. I rarely use more than 1:2:2, which, for me, is a great "set up at night and bake in the morning" mixture. If I need more quantity than that would provide with the available unfed starter, I do it twice, sequentially.
@AmeliaAcres 7 ай бұрын
Thank you thank you, sir! This video was very helpful.
@SourdoughSimpleton 7 ай бұрын
Glad it was helpful! My goal with the Sourdough Simpleton series is to try to demystify and explain the process. Look for more videos in the future.
@Laneymac 7 ай бұрын
Made this amazing rye a few days ago and it was gone the next day and I’m making it again! Very good recipe!
@SourdoughSimpleton 7 ай бұрын
Yup, gone the next day. It seems to be a common problem! Thanks for your feedback, and glad you enjoyed the bread!
@emirfatima3697 7 ай бұрын
I’m currently trying this impatiently waiting for my dough to rise. Ah!!! Rise already. Me hungry
@SourdoughSimpleton 7 ай бұрын
A watched dough never rises? Kind of like a watched pot boiling, I guess!
@emirfatima3697 7 ай бұрын
King Arthur aka King David 🤭 Too cute 🥰
@SourdoughSimpleton 7 ай бұрын
You know, I did not know I said that until someone pointed it out to me. After I stopped laughing, I decided to just leave it in and see who caught it!
@gabriellafaithmckenzie 5 ай бұрын
I loved it! Lol
@afoolinherfolly 7 ай бұрын
Lovely video thank you =) I'm very interested in the digestibility and nutritional benefits, so always wanting a long ferment. I've seen several recipes for long-ferment cookies etc that say you can start with active starter or discard, and I'm curious what the difference in the end product would be. Seems like starting with active starter would kickstart the fermentation process, which seems like it could result in significant differences in digestibility as well as taste and texture. Might come with considerations affecting choice of fermentation time and room-temp or refrigerator ferment. So many factors at okay!
@SourdoughSimpleton 7 ай бұрын
You raise a common issue. If you start with discard, unless you are using another leavening agent, you have to essentially allow the discard to become active starter in order for your dough to rise. I deal with that in my video "The Truth About Sourdough Discard Recipes" at kzbin.info/www/bejne/oIDKqKBro8tqd7s Ways to lengthen the time of ferment is to keep the dough cooler, such as in the refrigerator, or use only a small amount of starter, so that it takes longer for the starter to grow to the needed size. Thanks for your comment.
@lissyniña 7 ай бұрын
Hi, Marc! Looks like a nice dough from the beginning, any reason why you're kneading it instead of doing stretch and folds from the beginning, that would avoid having to add any more flour at the beginning, I think . Just my observation, got to try this recipe! Another thing I saw another Baker do a few days ago which I think I might try to is scalding the Rye flour by adding most of the water the day before to the Rye flour the boiling it first to gelatinize the gluten supposedly gives it a little better structure. Lol, I'm like you I'll try anything for a good loaf of bread! I like experimenting.
@SourdoughSimpleton 7 ай бұрын
I am used to kneading, and it seemed to work well with this bread. Not sure that stretching and folding would not work, but I kneaded. Not heard of scalding the flour, and I tend to think that may just be one baker's preference. Good luck with the bread, and thanks for the comments.
@rosslynnoziska4959 7 ай бұрын
What about the discard? I thought you were going to make it with this card
@SourdoughSimpleton 7 ай бұрын
As you can see by the photo posted along with the adding of the starter, this was old, inactive starter with hooch on top. Inactive starter is another term for "discard."
@RT-jc3sv 7 ай бұрын
This video was so kind and educational!! Thank you❤❤❤❤
@SourdoughSimpleton 7 ай бұрын
My pleasure. It is one of those topics that is interesting when one looks at history.
@Mstred 7 ай бұрын
The outside looked wonderful. I wish you had also shown the inside crumb. It looked very easy to make. Thank You for a very easy-to-understand video.
@SourdoughSimpleton 7 ай бұрын
At eight seconds into the video you can see the bread sliced with the crumb quite visible.
@Mstred 7 ай бұрын
@@SourdoughSimpleton Thank you so much.
@mancelafleche745 7 ай бұрын
Well done explanation 🙏
@SourdoughSimpleton 7 ай бұрын
Glad you liked it! I am trying my best to answer those questions that I hear most often on the Internet sites. More to follow!
@nickthorne5872 7 ай бұрын
Great video! I will try these. And yes that was a crazy amount of salt 😵
@SourdoughSimpleton 7 ай бұрын
Hope you enjoy!
@paulinabak2659 7 ай бұрын
I've just made this bread and it's great, thank you for sharing! Could you please advise me if baking time should be the same when making 150% of the portion? I want to make this for my family so I need a little bigger one but I don't want to fail 😊
@SourdoughSimpleton 7 ай бұрын
Thanks for the comments, and glad that you enjoy the bread. In general, I have found that you do need a bit more time on larger loaves to cook the center completely. The inside temperature of bread should be in the 190°F-200°F (88°C-93°C) range. A rapid read thermometer can give that information quickly with a tiny hole that no one will notice!
@paulinabak2659 7 ай бұрын
@@SourdoughSimpleton Thank you for the quick response! ☺️
@larkspurlane191 8 ай бұрын
This is very helpful. Thank you!
@SourdoughSimpleton 7 ай бұрын
Glad it was helpful!
@cathijones3924 8 ай бұрын
Thank you for the excellent explanation.
@SourdoughSimpleton 7 ай бұрын
Glad it was helpful!
@trapperbruce 8 ай бұрын
im gunna try this this wknd some time it sounds good .ive been making your tangy sourdough bread from discard a few times and im getting better at it each time ..love that bread .good information on all your videos ..thanks
@SourdoughSimpleton 7 ай бұрын
Sounds great! Let us know how you do with the recipe.