Your channel is probably one of the most educational when it comes to sourdough. It's like you do all the experimenting so we dont have to! Great work as usual.
@Foodgeek Жыл бұрын
Thanks ❤️
@ajle20064 жыл бұрын
I just tried this method, instead of feeding levain for 6 hrs, I mixed everything, stretch and folded, and let it bulk rise for 11 hrs. So far, 1 hr worth of work and 11 hrs away. Then shaped, proofed in the fridge for 12 hrs. Baked it. The oven spring was great and the taste was tangy. I was the Boss of this Bread! My new favorite method. Thanks for the comparison, love your channel
@kgeorg19792 жыл бұрын
Your video confirms one of the things that I've come to understand as I gain experience with sourdough baking. Starter is a lot more resilient than internet tutorials will lead you to believe. So I tend to go for the simple and less wasteful method. I keep about 50 grams of starter in the fridge at all times. When I want to bake I feed it the amount I'm going to use and leave it on the counter. When I'm ready to bake I go for it, whether the starter has barely started rising, has risen a lot, or has fallen again doesn't matter that much. Then I have 50 grams left, so I just stick it right back in the fridge. Sometimes I go weeks between uses and it's totally fine. If I've been out of town for months I may feed it once or twice and discard just to make sure it's healthy but besides that it's always just there for me with no additional care.
@blenz12 жыл бұрын
Thanks! Love your channel. Will be buying some supplies from your store.
@Foodgeek Жыл бұрын
Thank you so much ❤️
@pincopalla1064 жыл бұрын
Hi Sune, I'm an home bread enthusiast since KZbin didn't exist yet :-D I saw hundreds of videos in KZbin on how to make bread at home but your ones are absolutely the best. Despite all the others (someones also very good) that say "Do so and so" you, with your experiments, go further showing us what it will be in many different cases solving us a lot of questions: what it will be if I will do so instead of so? And what it will be if I will do in this way instead of that way? It's a kind of research that you do for us, saving us a lot of time and of course with sure and true results! Thank you for your precious work. You won't believe but your channel is my first subscription ;-) Many many greetings from Italy, Ottavio.
@aubreypost95494 жыл бұрын
I just started baking sourdough and I've learned so much from this channel! These experiments are fascinating and really helpful, thank you!!
@danielm81514 жыл бұрын
Great experiment. Thanks so much doing the work. I'm just a month into working with sourdough starters (so is half the world it seems) and can already see the various schools of thought on how to work with starters and bread. Bottom line seems to be that it's pretty difficult to completely mess up a starter or to completely ruin a loaf once you have a viable starter - warm, cold, fed or hungry. Even a bad loaf of sourdough bread is still pretty good!
@roberttschaefer4 жыл бұрын
A great experiment as always. I wouldn’t want people to think that using a dormant starter means it will necessarily be more sour in flavor than using a well-fed, active levain. That can be the case, but sourness comes from the development of both homofermentative and heterofermentative bacterial cultures, and the rate of each are dependent upon time, temperature, and hydration of the culture. This gets super-geeky, but generally speaking, colder temps and lower hydration will lead to more heterofermentative strains of bacteria like L. sanfranciscensus (producing more “sour” acetic acids) and warmer temps and higher hydration produces more homofermentative strains like those we find in yogurt (producing more “tangy” lactic acids). In sum, the warmer and more our ferment, the more mesothermic stains we emphasize which will lead to a bread that has some tangy flavor but not as sour. For me, the reason to only use super active levain, is for control of process, and dough strength. If I want a more sour loaf, I can just retard the dough for a much longer period of time.
@wadball4 жыл бұрын
hey, thanks for the info! what do you mean by "retard" the dough?
@MeDmAnQcA4 жыл бұрын
@@wadball Retarding the fermentation process by lowering the dough temperature I.E. fermenting it in the fridge or using cold water for the dough.
@bobgerhardt5616 Жыл бұрын
Thanks!
@Foodgeek Жыл бұрын
Thank you and you're welcome ❤️
@joypog4 жыл бұрын
Wow awesome! I've anecdotally had a similar experiences but I've never done an A-B test like this over my 3 years of baking . My standard process is to just pull the starter out of the fridge (usually 4-7 days old). I will check and see if she's happy - if not, I'll feed and wait. But 90% of the time I'll go straight into making the bread. I agree my fermentation times are much longer than in cookbooks, and my oven spring is occasionally a bit weak - but good to hear that the flavor is not compromised! I consider myself a "flexible baker" and your video makes feel less guilty about my laziness. Thanks man!
@nikosfragkedakis Жыл бұрын
In what temperature do you make the fermentation? Have you tried to speed up the procedure by rising the temperature?
@jennymckinney71753 жыл бұрын
I always learn from your clear concise videos. This one in particular explains a lot of the differences I have experienced from bake to bake, but did not understand. Thank you!
@lornasouza29253 жыл бұрын
This was an awesome and very informative video! Great, eye-opening information here. Thanks again. I really appreciated this one!
@cosy19144 жыл бұрын
Good video and what I expected in terms of results really. Ive been making sourdough bread for around 8 years now. I mostly do 50% freshly ground wholegrain and 50% bread flour but recently I changed my way of baking with spectacular results. Im now doing a complete mix with no autolyse at the start (flour, water, salt, sesame seeds and leaven all mixed at once). Im mixing a shaggy dough - then a 30 minute rest. Then 4 stretch and folds over 2 hours. My kitchen is virtually always 21c. Then I cover the mixing bowl and straight into the fridge for 12 hours at around 4c. Then I take out of the fridge and pour onto the bench and leave it to rest 15 mins. I then shape the dough and put it into a rice floured banneton for 3 hours in the fridge. Take out of the fridge, score, spray with water, and into a 250c oven (with water over lava rocks) for 15 minutes then take the lava rocks out and a further 25 minutes at 200c. For some reason my oven spring is continually excellent and results spectacular. My previous process was straight into the banneton after the stretch and folds and shaping - then into the fridge. But for some reason changing this around has seen much better results. I might add that I use Kamut as my wholegrain - almost always. I might add - I bake the bread freestanding without any clay pot or cover. Just the lava rocks with BOILING water on, creating plenty of steam.
@ricardonunhez65094 жыл бұрын
Excellent experiment Sune! You'ret cutting several paths of our sourdough journey! rsrs Your way to show your work in my opinion is amazing....very rigorous actually. Congrats!
@loldunkingat144 жыл бұрын
Really love this channel. I just randomly think of something I want to try with my sourdough and this mad lad has already done it!
@equinoxproject22844 жыл бұрын
I knew it. I have always thought the multiple feedings would be unnecessary. 👍👍👍
@nancyr1374 жыл бұрын
I fed some old unfed starter last night and used it today with success. I've never fed my starter more than once before using it to bake.
@blayne20294 жыл бұрын
Interesting video! I only feed my starter once prior to baking . Otherwise, it lives in the refrigerator and I feed it once per week. Never had any problems with the bread rising.
@DrGlynnWix4 жыл бұрын
Yeah, at the beginning I was thinking, "Oh? I only feed mine once and usually just a few hours before I want to use it". It's worked fine for me. I always do pretty long ferments, though.
@greygirl31684 жыл бұрын
Really enjoy your video, calm voice and music. I don’t normally bake with my starter straight out of the fridge but I may have to try it now.
@fargosnow994 Жыл бұрын
There are so many videos that tell you the exact way you must make sourdough. Thanks for sharing that sourdough baking isn’t paint by numbers. The cords are few but your free styling is fascinating. I watch you while my weekly bread is baking.
@antheakaranasos20474 жыл бұрын
I'm a beginner at sourdough although I've made bread with fresh yeast. I'm about 2 weeks into building a starter. I've been saving the pour-off in quart yogurt containers to bake other things with and noticed that my oldest container of pour-off is very sour and glutenous. Maybe I need to feed some of that to bring it to life and bake a loaf. The starter seems like such a mystery. So many options ... so many bubble behaviors and possibilities. Thanks for the tips. This helps in my sourdough starter journey. And I loved watching your bowl-folding method. Now, tell us -- Do you play those guitars on the wall while you're waiting for the dough to rise?!
@PierreKarampournis4 жыл бұрын
I love your bread experiments, on many questions I have been wondering, you experiment! I personally bake a loaf every 2-3 days. I take my starter straight out of the fridge, use most of it for the bread and re-feed it. I let it rise for ~4 hours and put it back in the fridge, ready for the next loaf. I haven't found it to be making a big difference from the well-fed starter and kept at it since it is much more convenient. @2/3 days in the fridge, the starter still looks bubbly, unlike a 1-2 week dormant sludge. Keep up the good work Sune!
@peddersenfindus4 жыл бұрын
That is a very precise description of what I do too. Thank you :-)
@davidyang60744 жыл бұрын
I never threw away my discard starters. Thanks to you, I now know what to do with them. You are amazing.
@alexisgoebel54564 жыл бұрын
I've been wondering about this for so long! Thank you for experimenting so I don't have to!
@kingofdehsea4 жыл бұрын
it would be interesting to do an experiment of different ages of fridge starters. 3 days, 1 week, 3 weeks
@LiveBy3658 ай бұрын
Yes! I’ve done it. I watched your video and fallowed your advice. It worked beautifully! Thank You!!
@pjw83774 жыл бұрын
Thank you so much for doing this one! I just started my own sourdough baking in January. By the beginning of March I had grown fairly sick of essentially throwing out resources. I bake weekly so my starter only fridges for a week at a time. I started to bake with room temped fridge starter to save resources with fairly great success so far. With a bit longer to get to a proper window test, and with a much tangier outcome as you found also. It is just nice to see someone more practiced and accomplished than I have the same outcomes. LOVE your content!!
@ThatGuy-dj3qr4 жыл бұрын
I love that you will try just about anything, testing the limits convention. The results here are what I would have expected based on what I have learned from you. Longer fermentation times lead to a tangier loaf, and for me, thisnis what I love about sourdough breads.
@charliepi4 жыл бұрын
This is good to know right now. Everyone is hoarding flour, and my supply is finite. If I can keep my starter a little more dormant, then maybe get a couple more loaves out of my flour supply when I don't need to feed it so much.
@dschledermann4 жыл бұрын
I don't discard any of my starter. Lately I have found that feeding it after use, then immediately put it into the fridge and take it out at least a couple of hours before using it gives a nice result. This way the starter is never really dormant. To be honest I put a lot less work into my breads than Sune does. It is in a steady daily rhythm where I bake two breads every morning, take out the starter from the fridge when I get home from work, before bedtime mix the dough and feed the starter. You could also mitigate the amount of discard by simply having less starter.
@KarliPrattJones4 жыл бұрын
Call a local restaurant or bakery supply store. I got 50lbs for $16. They have an abundance now that some restaurants have closed and cancelled orders. Store it in 2 food grade 5 gallon buckets with screw lids.
@sazji4 жыл бұрын
Karli Pratt-Jones wow, this is a great tip! Thanks!
@lauratimares4624 жыл бұрын
@@KarliPrattJones - Great TIP!! Markets are out of flour these crazy daze
@XpetraXpazlX4 жыл бұрын
How much flour are people using? I dont get it
@luguy83474 жыл бұрын
Wow your popularity is something special. All the suggested material for sourdough making is sold out, crazy. Thanks for for your hard work and sharing.
@wandayonder97724 жыл бұрын
Sourdough making has become very popular in a lot of countries in the past few months with so many people being home-based during the pandemic restrictions.
@erepsekahs4 жыл бұрын
Excellent video. You have been of great interest and saved me doing an experiment I might never have thought of. In fact you have encouraged me to do the same thing. Thank you.
@jvallas4 жыл бұрын
I feel like the fermentation time for the “dormant loaf” wasn’t quite as long as it seems. You spent extra time waiting for your other starter to warm up & ferment before making the dough, so that time is avoided with the dormant version.
@danielfrankowski71864 жыл бұрын
Please do an experiment testing good quality bread flour versus average quality all purpose flour. In other words; what is the effect of using different types and quality of flours?
@Foodgeek4 жыл бұрын
Great idea 😁
@eduardojahnke89704 жыл бұрын
I think this point is quite cucial. I have suggested this in the past, glad you're into it. In my country, as we don't have bread flour in packing less than 20 kg, I opted adding 17 grams of powder gluten for each 1% protein per kilogram. I use all purpose flour with 10% protein and add around 50 grams per kg to get really good rise and crumb.
@SachAlvarez4 жыл бұрын
@@eduardojahnke8970 in my country, there's no such thing as bread flour, at least in supermarkets. so i put 8g of gluten for every 130g of flour (tbsp for every cup)
@peenut22224 жыл бұрын
I'd really like to see that too. It would be nice to know if I'm just being duped into paying extra for something that doesn't necessarily make that much of a difference.😃
@swatts11954 жыл бұрын
I would like to know about this too. I normally use King Arthur flour (in the USA), but our current crisis has made flour very difficult to come by. I'm having to use whatever I can get and sometimes my dough seems rather wet and doesn't rise very well. I can always break out the wheat berries and my Wondermill if I have to.
@feltmatemily4 жыл бұрын
Since I feed my starter in the morning, I usually pop it in the fridge by mid-afternoon, then use it cold, straight from the fridge, to mix up my bread the next morning. And if I've forgotten to feed it and it's a couple days old in the fridge I still use it and it's always worked fine for me, so I wasn't surprised by the results of your video! I love these types of comparisons.
@PabstBrownRibbon4 жыл бұрын
Samurai Guitarist shirt, guitars in the background, and food science...its all my youtube habits combined!
@tanyabriggs89694 жыл бұрын
Sune, Loved the experiment...I have found that I have much better results with a 65% unfed starter 50% white wheat as compared to a 100% unfed white starter. It stores for weeks without complaining. I mix starter in WARM water...then add the flour...and then autolyse about 1 hour. Then I add the salt in a tiny bit of water and mix well. I proceed whatever method I chose depending on weather if it is just for a 1-2 loaf recipe. It does take a little longer to ferment than a fed starter @ cool room temp...BUT the taste is better in my opinion. I love my stiff Bertha starter. She is always dependable for making a levain or a quick 100% starter or just to go straight into a mix. IF I need speed...I will simply warm her up more...and proceed with warm water mix and add a little more starter. I like an overnight bulk ferment at 65 then preshape and shape then to frig for at least 6-32 hrs.
@Alphastarcar4 жыл бұрын
Thank you for the comparison between the two starters. I often use my starter directly from the refrigerator when making dough for thin style pizza crust. It turns out perfect every time.
@isabelab68514 жыл бұрын
Gods Grace looking for a good recipe!
@annastroven39512 жыл бұрын
This was very informative! And it helped me with my question on how to make stronger or less strong flavor in my sourdough.
@Foodgeek2 жыл бұрын
The best method for sour sourdough I've found so far: kzbin.info/www/bejne/joTGq4qgjLSEeKs :)
@annastroven39512 жыл бұрын
Thank you!
@uweschroeder4 жыл бұрын
I've done that "experiment" a while ago when I forgot to feed the starter in time, so I just pulled it out of the fridge and let it sit on the bench for an hour or so before mixing it into the dough. As you said, the flavor was there, it just took a lot longer to ferment. Still, I was able to bake the bread the next morning after a total of around 20 hours. Overall, yes, you can use a starter that's a bit on the starvation side of things. You're essentially feeding it by putting it into your dough. Once you figured out how sourdough bread works it's actually not very complicated to do - essentially all you need is patience and you almost can't mess it up.
@joypog4 жыл бұрын
"essentially all you need is patience and you almost can't mess it up." Absolutely! I'll say a fridge also helps for those days you can't stay at home all day to keep an eye out on it. =)
@uweschroeder4 жыл бұрын
@@joypog plus throwing it into the fridge gives you slower yeast activity while the lacto bacteria are still working = more flavor the next day.
@ReubenNinan4 жыл бұрын
Thanks for doing these experiments, these videos and your blog is very educational for a home baker like myself. You save me so much time and give me intuitive information with your content.
@lynnehorwitz99494 жыл бұрын
Thanks for this experiment Sune. Some very interesting things to be learnt from the results.
@WilliamsDaughter3302 жыл бұрын
Oh my Gosh . . . Thank you for taking on this question. I have asked this exact item myself. You are Awesome and I Thank you for a this education !!!
@kenstickney86784 жыл бұрын
Good video, this is along the lines of what I was talking to you about in not needing to feed your starter everyday. I do it slightly differently. I take out my starter from the refrigerator the night before and put 30g of it in a little jar. Then I mix it with 45-50g of water stirring well so there are no big clumps. Then I add 30g of Rye flour and mix. Put on the rubber band to mark the top and leave it over night. In the morning I empty that mixture into a bowl and add 310-315g of water and stir well. Then 450g of flour with 8g salt. Mix until combined. Cover for 1 hour, then fold, cover for 2 hours then fold. Cover for 2 hours, then fold. Cover 1 hour then pre shape and let rest on the counter covered for 1 hour. Then shape and in the basket. Then into the refrigerator for 12-36 hours. I wish I could show you photos.
@KellysKitchenGarden4 жыл бұрын
I love that you do the experiments, so we don’t have to ☺️🌱
@robertblakeley40514 жыл бұрын
Bread starter experiment: You referenced keeping sourdough starter on the counter, rather than in the refrigerator. This was a curious thing to say. Typically after making a sourdough starter one keeps it in the refrigerator to keep it alive. So I decided to test this out. In the end, I kept the starter for 21 days at room temperature in our kitchen. At that point, I stopped the test. The starter was still alive and well. My conclusion is that it is harder to kill a starter than most people think. Here is what happened: I refreshed a batch of my starter. This contained 43 grams of water, 25 grams of whole wheat flour, 32 grams bread flour (100 grams total) and 12 grams of the old starter. It took 6 hours on my kitchen counter to double. At this point, I gave it a stir and left it out on the counter. Normally I would have put it in the refrigerator. Three days later, I gave it a stir and took twelve grams of that starter and refreshed it like the first time. This time it took 8 hours to double. Four days after that (now a week sitting at room temperature), I took another 12 grams of the original starter and refreshed it again. This time it took 10 hours to double. Three days after that, I took 12 grams of the original starter and refreshed again. There was a liquid beginning to appear on the top, but I just stirred that back in. This time it took 12 hours to double. At 21 days (three weeks), I took 12 grams of the original starter. There was some liquid on the top, but I just stirred that back in. It also took 12 hours to double. The room temperature varied between 75 and 77 degrees over the 21 days. Each time before I refreshed the starter, I also gave it the smell test. A good starter will have a rich, sweet smell while a bad starter will smell sour and vinegary. At 21 days, the original starter was still passing the smell test.
@dianel.97033 жыл бұрын
Thank you for doing this experiment. I will try to keep my starter on the counter cause I have no patience to wake mine up from the fridge.
@heksogen47883 жыл бұрын
> bad starter will smell sour and vinegary It's not always the case. Vinegar smell is completely normal for unfed starters and some starters have this smell naturally. Starters can have myriads of smells, from green apple to a slight cheese smell to vinegar.
@666louis2 жыл бұрын
@@heksogen4788 I had to discard a 'cheesy' starter once, the bread smelled like stinky feet ^^.
@TheApplianceDirect2 жыл бұрын
I think the idea that starter is bad if It smells sour and vinegary seems strange… I specifically crave the vinagery/acetic acid taste and smell.
@bretgross33794 жыл бұрын
Thanks for the experiment! And for your consistent 1-variable method. Sure saves me time and I always pick up some extra tips & hints.
@paulwarren60622 жыл бұрын
Hi Sune! Is there a way to get the same sour flavor of the dormant starter, but with the oven spring of the well fed starter? It seems feeding the starter 8-12 hours before use makes the starter strong but dilutes sour flavor. So would a 16-24 hour (or longer) feed be a good middle ground for developing sour flavor while still getting a nice rise?
@buenonadav4 жыл бұрын
Hi Sune, I think your experiments are AWESOME! They are really educational and enlightening! I have a crazy suggestion for an experiment. Can you freeze you sourdough starter. What happens if you take out a starter from the freezer after a month, 3 months, 6 months, A YEAR?!?! Can you revive it?? I know it sounds crazy but I'd love to know what happens! Thanks again for all your great videos!
@Foodgeek4 жыл бұрын
I once kept a starter, sealed, in the fridge for 14 months. When I fed it, it grew to double size in that first feeding :)
@buenonadav4 жыл бұрын
@@Foodgeek WOW! Good to know that!!! Takes the pressure off ;)
@charliedavis88944 жыл бұрын
Starter (and dry yeast for regular bread) can be kept in the freezer indefinitely if in an airtight container. Let it come to room temp then use as usual. I don't know why, or if there's a science to it, but for me, a dark brown glass jar with a tight fitting lid works best for freezing both.
@Gregory-F4 жыл бұрын
Hello sun, I do it in a third way. I normally use my starter 2 or 3 times at week. My starter stays in the fridge until i need it. When i need it i use it strait out of the fridge, i take what ever i need from it, feed it, and put it right back into the cold for a slow rise. It stays there for 2 to 4 days until i need it again and i repeat the process. this process allows me to save flour (i don't feed it so often) and i personally don't see a difference between slow cold rise and room temperature rise. But i am an amateur, not a foodgeek :) so i can be wrong.
@ChelCPierce4 жыл бұрын
Jeff Van Planet I do the same! It works very well with our lifestyle and available time. My only regret is that I make fewer sourdough pancakes with any discard starter 🤣
@Foodgeek4 жыл бұрын
That's very interesting. Great idea. Thanks for sharing :)
@Foodgeek4 жыл бұрын
Chelsea, yes, love me some sourdough pancakes :) Here's a tip: Just make starter for the pancakes ;)
@dnanton724 жыл бұрын
Great video. Thanks for sharing. I have tried doing something similar myself, and the differences I did are: 1. sourdough starter was at room temperature, 2. mixed the flour, water but without Salt and added the sourdough starter in the initial step, for around 20 to 30 minutes, 3. then after that added the salt, and mixed completely to develop the gluten in the mixer. It turned out well, I would say that it wasn't any more acid than normal, but definitely took longer to rise. I would like to hear your take on this different way of doing it. Again thanks for the great videos, many hellos from Costa Rica.
@penkast16053 жыл бұрын
I learn so much from you! Thank you for your videos!
@gwenstone9685 Жыл бұрын
Thank you I’ve learnt a lot watching your videos. What do you do with all the bread?
@ariainman53834 жыл бұрын
Always learn from you. My sourdough starter is active....DOES NOT HAVE a many "holes" holes on top ...not when I look at the jar. Probably not active enough?
@dennisjuhleraagaard58734 жыл бұрын
Actually I use a 1 week old sourdough from the fridge every week. I take the sourdough out of the fridge during the autolyse, mix it in with just a little bit left in the jar, and feed it with 100gr of flour and 100gr of water and put it in the fridge again. Works great. I tried by feeding my starter and yes I get a better "puff" and oven spring. But the first method fits better in to my weekends. 🙂 Thanks for all the great videos.
@alicegonyar86314 жыл бұрын
do you have any tricks for making a more tender crust? Mine is SUPER tough and chewy
@Foodgeek4 жыл бұрын
Yes, cover it the whole bake 😊
@vegarseljestokken71234 жыл бұрын
Hi Sune. Love your experiments. What about comparing different starters for the same bread recipe? Rye starter, fine wheat starter, coarse wheat starter...
@Foodgeek4 жыл бұрын
Yes, that could be very interesting :)
@srfrdudester4 жыл бұрын
I use rye and WW interchangeably. The whole wheat freshly ground, the rye from a bag I keep on the counter. for some reason the rye flour doesn't seem to deteriorate as it ages. At any rate I will use the rye if I am in a big hurry to start; man does it supercharge the starter. The WW is just a little slower, distantly followed by white bread flour.
@quaxenleaf4 жыл бұрын
Yours is the most interesting and informative channel on sourdough... I’ve subscribed a long time ago and always watch yours first... love your approach and methods
@jennyhuang72503 жыл бұрын
This is a really useful video for me, because we primarily eat rice in my household, so my sourdough starter doesn't see use for long periods of time (sometimes months when nobody wants to eat bread at all). Thanks!
@gmclee084 жыл бұрын
What do you think of feeding once vs. twice vs. three times? Dormant starter being slower isn't surprising, but I'm curious if it really makes a difference feeding it 3 times instead of just once
@lbazemore585Ай бұрын
I love the way you “cut to the chase”! Some people show a process which takes half an hour (to sleepy music) and l never do get the recipe. I go to sleep!
@pnwRC.4 жыл бұрын
Excellent video! Thanks for sharing your experiment with us!
@jasoneyes014 жыл бұрын
Thank you for the wonderful testing videos. Definately answer questions to my curiosity. So much curiosity in sourdough.
@alyssacunningham56904 жыл бұрын
Sune, you mention in the video that you've linked another video "on the card above," regarding inoculation. I really want to see that one, but I can't find any link anywhere on this page. I've had that problem with your other videos as well. Could you help me troubleshoot this please? Thanks! Alyssa
@jvallas4 жыл бұрын
Alyssa Salwen when I was new to the idea of “the card above,” I always thought something was wrong when I clicked and nothing happened. Now it may not be the same for you, but I hadn’t noticed that after the click, a box appears to the right (with a thumbnail of the subject) and you need to also click on that. I did test it in this video, and it took me to th beginner page he references.
@sandywallace218 Жыл бұрын
I am new to this channel and love it, I would love your opinion on adding rapid rise commercial yeast to your natural starter to aid in the rise/spring during the cold months of winter or barometric changes in weather. Sometimes it works for me and sometimes not?
@kayleep33293 жыл бұрын
In this case the ‘dormant’ starter was 2 wks old. Are there any disadvantages to feeding a starter just 1 day before baking, letting it double for @ 5 hrs, putting it in frig, and THEN taking it out, bringing it to room temp, and making bread w it?? Essentially using a stirred down 1 Day old starter. Thanks for any responses.
@MIA-rs9rg Жыл бұрын
Really great and concise presentation!!
@paulpardee4 жыл бұрын
Hey Sune! Great experiment. The results were really valuable! I'll certainly be using this info in the future. Just a bit of constructive criticism: during some of the voice overs, I had a bit of trouble hearing you at times. I can't just turn up the volume because it would make the rest of the vid too loud.
@annebeck22082 жыл бұрын
After messing around with sour dough for several years, I have landed on my favorite easy sour dough bread. I mix at equal parts (by weight water to flour (1/2 is fresh ground) add the starter fresh from the fridge, let it sit all day, add salt and baking soda, let it sit overnight (in fridge or counter if cold.) Preheat cast iron dutch oven at 450f for 30 min. Put parchment paper over bottom and pour dough in carefully. Bake for 45 min. It is perfectly popped, toasty on outside, soft in the middle and super easy. I vary soda so we get different levels of sour because my family likes a change. This tastes great for a week if kept in the fridge (or ours molds).
@tommywingham82772 жыл бұрын
Thanks!! You have made me the talk of the town!!
@FreonUWP Жыл бұрын
I just made lazy made your foccacia with a random scoop from the fridge starter. It just takes a little longer, which is good, as I mix and forget often!
@HannesNitzsche4 жыл бұрын
Great Cookie Monster noises. I was waiting for that hahaha! Well done as always 👌
@rlwalker24 жыл бұрын
I enjoyed this experiment. I tend to save only 50g to 100g of starter in a small pot in my refrigerator. I tend to add 50g to 100g of flour and water (equal parts) and I just call it "activating" the starter. I have allowed this process to go on too long in the past and will stop it after it has risen about 50% in the future ... and then proceed with the regular recipe. As I enjoy a more sour bread taste I'll probably be trying this a few times while seeing how consistent the results are. Thanks for the video clip.
@oneamongall88613 жыл бұрын
Thank you for all the videos you provide on KZbin. My experiments involve using sourdough straight out of the fridge but I also include a small amount of dry yeast ( cannot find fresh yeast in California ) :( I also believe that using starter out of the fridge and using it during the fermentation is the same as feeding the starter prior to using it...my opinion. I have great results with this method ...yet bread making is an art and develops during repetition.
@snoopaka4 жыл бұрын
This wonderful video is perfect timing for me. Just revived a bit of frozen starter from last summer. Since bread flour is hard to find now, I wanted to have something to help improve the health aspects of the all purpose flour from the store. I don't want it to be too sour, just healthier. This helps me because now I know that I can use some starter for autolyse then add instant yeast for the final mix. I just want a healthier sandwich bread rather than a proper sourdough. Does that sound like it will help?
@dwayneb724 жыл бұрын
Hey do you have a link for the actual bench scraper in the video ..the one you have linked now is lame that one you were using is kind of cool
@marc-olivierforget85534 жыл бұрын
Have you experiment long and cold bulk fermentation then shaping and baking the bread ?
@VictorYepello4 жыл бұрын
Great experiment. I've been doing this for some time now. What I do is to pull the starter, make a levain, let that work for 2-3 hours, then proceed with my recipe. I run my dough at about 78F. This allows for no extended bench ferment at all....
@aronchas4 жыл бұрын
This content is so valuable! Thanks for your work. Btw i love your tele back there. Im also a guitar player, love telecasters
@rofsjan4 жыл бұрын
Surprising indeed. Actually the dormant starter is a better choice for me because I like sour taste.
@beckyshields7004 жыл бұрын
Thank you so much for conducting this experiment!
@JillesvanGurp4 жыл бұрын
Matches my experience as well. If you think about it, feeding is just giving some flour + water to some starving bacteria that then start eating and multiplying. Making dough is basically the same: i.e. you are feeding it by adding water + flour (and salt). Just a lot more food. So, it makes complete sense that if you take a starving starter and make dough out of it, it will start doing it's thing, and eventually nicely puff up the flour, form gluten, etc. The only difference is it will take a bit longer to happen. And since time = flavor, that's not a bad thing. For the same reason, the amount of starter you use does not matter much either. An interesting experiment would be to find out how low you can go. I suspect it will increase the proofing time substantially to the point where you could let it proof outside the fridge. Also a neat trick if you are making sourdough bread in the middle of the summer when it's much warmer and the yeast is just ridiculously active.
@abbotsforddance23753 жыл бұрын
Excellant. Thank you for doing this.
@rosanna36743 жыл бұрын
Your videos are THE coolest, love the directions, background music, everything! Well done. I have a question, if I want to add brown flax seeds to the mix, say 100 grams, will that change the amount of water needed? And at which point do I add them? Thanks!
@cherylstone7256 Жыл бұрын
Any advice on making sandwich sourdough bread loaf?
@Foodgeek Жыл бұрын
I have a recipe for it: kzbin.info/www/bejne/jGfHo6Cbgr5ma80 :D
@Transientpunk4 жыл бұрын
Is the blue guitar a Line6 James Tyler Variax?
@irisdeleeuw73094 жыл бұрын
Very interesting test Foodgeek! You mentioned taking rye flower instead. This doesn’t develop gluten so much. I suppose , no window pane test then! How can I see, feel, know when the dough is good? I also don’t see you testing the rise with your finger. You only use your eyes. Please tell me how to know when the dough is ready for baking. I am baking my sourdough rye bread every week for a year, but lately it is all going wrong. My bread gets a gluey bottom and is rather dense. Could it be caused by unstable temperatures in the kitchen? Do you use steam for a good oven spring?
@gabea.21234 жыл бұрын
Great experiment, especially these days when flour has become the equivalent of unobtainium and feeding and discarding may not be very appealing. One question: have you found much of a difference between autolysing with and without the starter (which purists will say it's not technically autolyse but you know what I mean). Thanks!
@Puckerization4 жыл бұрын
Yes, I'm in Lock-down in New Zealand and flour has become scarce. My main starter in the fridge is quite a large amount, so I'm thinking of feeding it a large amount the day before I bake and using a 50% starter ratio.
@stephen67394 жыл бұрын
Ive done a fair bit of both ways and some very complex procedures over the years. I now just dissolve starter in recipe water then mix everything by hand. Rest 30 mins then knead until firm every 15mins over the next hour..ferment until ready to shape, into basket and then fridge for 24 to 48hrs. If the starter is healthy is the main thiing and if fed 2 to 4hrs prior to storing in fridge its good to go straight out of fridge for at least a couple of weeks. Or at least use it for pizza dough then bread on the next feed out of fridge.
@Heardyousmile4 жыл бұрын
You can buy from the source (mills) online. I picked up a 16kg bag from Matthews cotswolds flour for about £18. Had to pay for delivery, but not bad for good quality flour. Huge different in texture compared to basics strong white.
@jakersn274 жыл бұрын
It's not technically autolyse with salt either
@sheriek27774 жыл бұрын
@@stephen6739 wow!
@umeshgopalakrishnan12034 жыл бұрын
Thank you for your very informative video. I'm new to baking. And your inference is absolutely fabulous. Thanks once again 😊
@irioagungkalabak36274 жыл бұрын
I got curious after watching this video and tried to make a rustic bread with starter that I fed 4 days before and let it get to room temperature first for 2.5hrs (I measured the starter temperature with infrared thermometer, 23.2C). The fermentation time was almost similar to my usual method using refreshed starter, and still got one of the best oven springs!
@ValleyMermaid3 жыл бұрын
How long is your sourdough DISCARD, you’ve collected, good for baking other things with, if kept in the refrigerator? Does it have an expiration date?
@frankus544 жыл бұрын
Thanks and nice Gretsch in the background. What is the blue guitar?
@gapey4 жыл бұрын
New subscriber. Came across your videos while doing research on how to care for my new starter I got from a friend. :)
@patz91674 жыл бұрын
Thanks for doing this experiment 😁
@eddieperrou89363 жыл бұрын
Even though I live in the USA I worked for a Danish company for over 20 year and came to love Danish rye bread. I wonder if you could do I video on Rye bread but with yeast instead of starter. When I go high on rye flour content I always add wheat gluten to help with strength. Bread in Denmark is amazing Brabrand to Copenhagen.
@darrelnystrom51274 жыл бұрын
Thanks for doing these comparisons, they confirm what I have learned by trial and error.
@alexandreleal4 жыл бұрын
Hey Sune, thanks for all the videos. Suggestion for experiment: autolyse (without salt) duration. Thanks again and have a good one.
@leswetnam4 жыл бұрын
I would love to see an experiment done showing the difference in bread shaped at the end of bulk ferment as is the usual process, compared to shaping halfway through fermentation, after doing three coil folds early in the process, and letting it finish bulk fermentation in the banneton.
@effesseleather4 жыл бұрын
I don't know if you said it but what about the oven? For how much time and at what temp do I have to cook the bread? I am trying this right know, real time. Please answer!
@Foodgeek4 жыл бұрын
For a 700 gram loaf I will bake 20 minutes at 260C/500F and 20 minutes at 230C/450F :)
@kevinu.k.70423 жыл бұрын
Great stuff as always. I do hope you do some milling tests, they would be good to see. FWIW I use a 1mm mesh sieve to remove the bran. Then re-mill the bran on its own and steep it for an hour in hot water from the water in the formula. It's then added to the poolish. Plenty of tests here eh? :) Thanks for another superb video.
@sandro2304 Жыл бұрын
Hi Sune, what receipe did you use to do this experiments?