Can you bake with unfed starter straight out of the fridge? | Foodgeek

Experiment Time! We are always told that we need to feed our starter several times after taking it out of the fridge before baking. Today I am testing what difference it makes by baking one loaf with a cold dormant starter and one with a room temperature well-fed starter. Will the dormant starter fail?
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[@Wheetot]

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]

Thanks ❤️

[@ajle2006]

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

[@roberttschaefer]

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 hydrated 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.

[@gabea.2123]

Yours may be the answer I've been looking for. I couldn't understand why some people (with a lot of knowledge and experience, no doubt) were recommending contradictory things such as to use a greater percentage of starter, while others said to use a smaller percentage, for a more sour loaf. Both can't be right. What you're saying, if I understand it, is that what matters is temperature and time and not how much starter you use. That starter/levain/whatever name you give it should be used to control rise, not flavour. Am I right?

[@Chemeleon15]

Gabe A. The difference in starter amounts(inoculation) is important as well. with an active starter if you add too much to the dough, it can rise quicker than you expected and then it begins to breakdown the flour proteins, completely ruining the bread. This is another reasons to chill the dough, and slow this process. Another way around this breakdown is using less starter so you have more time between dough stages and don’t have to babysit the dough. Using less starter means you could potentially retard(ferment in fridge) for days, but I wouldn’t recommend pushing it. Using more starter(that isn’t already sour) and fermenting at room temperature will make the dough rise faster and be much less sour.

[@brokenglassshimmerlikestar3407]

Thanks for the info! I recently started two levains, having no prior experience and wasn't too strict in how I was maintaining them. One initially 50% hydration with a little raw honey, one 100% hydration with lemon juice and zest. They are both made with AP flour, the only type I've got right now, both alive. The wet lemon juice one is fresh and tangy, like yogurt and beer. The dry honey one just sour. I played with changing the hydration rate, since I found the dry one a bit too dry, but it hasn't been as active, maybe the bacteria culture doesn't like the change. Haven't been able to bake with them yet, cuz I don't have an oven and the one I ordered hasn't been shipped yet, so I don't know how they'll perform. It's certainly been interesting to discover the different properties of each culture of wild local yeast.

[@alexzimmi4827]

Thank you for sharing your knowledge! Where do I find such detailed information?

[@roberttschaefer]

@@alexzimmi4827 you van use Google Scholar and research for articles on sourdough cultures. Add “filetype:pdf” in your search terms to pull up hits that include the full text articles.

[@aubreypost9549]

I just started baking sourdough and I've learned so much from this channel! These experiments are fascinating and really helpful, thank you!!

[@jennymckinney7175]

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!

[@danielm8151]

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!

[@ricardonunhez6509]

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!

[@pincopalla106]

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.

[@MIA-rs9rg]

Really great and concise presentation!!

[@pnwRC.]

Excellent video! Thanks for sharing your experiment with us!

[@greygirl3168]

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.

[@lornasouza2925]

This was an awesome and very informative video! Great, eye-opening information here. Thanks again. I really appreciated this one!

[@peenut2222]

It took me a long time to make sourdough because people made it seem like it was some sort of precise art that took five years of university study to accomplish. I have since learned they just don't want us regular folks to enjoy amazing bread. :) What a great experiment! I don't mind a long fermentation and I LOVE very tangy bread - so next time I'm using my dormant starter. Thank you so much! And yes, I know, while making sourdough bread is not as unattainable as some people will have you believe, it does take a while to learn how to make great sourdough bread. I've been trying for three years now to make a loaf that looks half as great as yours and I still haven't succeeded but along the way I've still enjoyed bread that, while isn't perfect, is still a hundred times better than those tasteless things you find in plastic bags at the grocery store. :)

[@dadob8458]

I agree with you a 100%, watching videos and reading about sourdough bread made me so confused. People make it look like a damn rocket science, the real trick is to make good and strong starter, dough will ferment no matter what and yes, it will taste way better than store bought bread

[@mkt045]

Since you preffer tangy bread try using more whole wheat on the starter and use a water / flour proportion that tends more tô the hard side cause It creates a more sour taste. 🖖

[@sammyo2583]

peenut2222 I’m just about ready to give up...everything goes fine until the 4th day,and then nothing, the starter stays dormant, I’m ready to give up.

[@dadob8458]

@@sammyo2583 don't give up, if there is not bad smell and bad colors you are doing it right. Use whole wheat flour and keep feeding it, sometimes it takes more time

[@mkt045]

@@sammyo2583 try looking methods using fruits like pineapple. The acidity helps avoiding bad stuff appearing and the sugar helps also :)

[@erepsekahs]

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.

[@alexisgoebel5456]

I've been wondering about this for so long! Thank you for experimenting so I don't have to!

[@ReubenNinan]

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.

[@bretgross3379]

Thanks for the experiment! And for your consistent 1-variable method. Sure saves me time and I always pick up some extra tips & hints.

[@beckyshields700]

Thank you so much for conducting this experiment!

[@LiveBy365]

Yes! I’ve done it. I watched your video and fallowed your advice. It worked beautifully! Thank You!!

[@davidyang6074]

I never threw away my discard starters. Thanks to you, I now know what to do with them. You are amazing.

[@lynnehorwitz9949]

Thanks for this experiment Sune. Some very interesting things to be learnt from the results.

[@quaxenleaf]

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

[@tomkirvin4571]

Great baking lesson. Thanks!

[@joypog]

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]

In what temperature do you make the fermentation? Have you tried to speed up the procedure by rising the temperature?

[@richardkremmen7811]

These experiments are really awesome, thanks!

[@loldunkingat14]

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!

[@equinoxproject2284]

I knew it. I have always thought the multiple feedings would be unnecessary. 👍👍👍

[@ChristiDea]

Thanks! I really appreciate the info regarding the sour flavor

[@matthouston4068]

Just love your videos! Thanks.

[@jhanlon241]

Love your experiments.

[@Bioluvskatz]

Nicely done. Thanks

[@jasoneyes01]

Thank you for the wonderful testing videos. Definately answer questions to my curiosity. So much curiosity in sourdough.

[@tommywingham8277]

Thanks!! You have made me the talk of the town!!

[@bpp325]

Very informative. Well done video, thank you.

[@janetthompson1581]

These tips are so useful. Thank you

[@lolam.9291]

This was very helpful. Thank you!!!

[@aronchas]

This content is so valuable! Thanks for your work. Btw i love your tele back there. Im also a guitar player, love telecasters

[@fargosnow994]

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.

[@zermomia]

Thank you for the experiment.

[@penkast1605]

I learn so much from you! Thank you for your videos!

[@abbotsforddance2375]

Excellant. Thank you for doing this.

[@annebeck2208]

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).

[@HannesNitzsche]

Great Cookie Monster noises. I was waiting for that hahaha! Well done as always 👌

[@davidcardinal9900]

Great video!! Always learn from you

[@patz9167]

Thanks for doing this experiment 😁

[@cosy1914]

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.

[@darrelnystrom5127]

Thanks for doing these comparisons, they confirm what I have learned by trial and error.

[@umeshgopalakrishnan1203]

Thank you for your very informative video. I'm new to baking. And your inference is absolutely fabulous. Thanks once again 😊

[@caiobabe]

I like your style man. Great video. I have 4 starters and love to experiment same as you.

[@danielfrankowski7186]

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?

[@Foodgeek]

Great idea 😁

[@eduardojahnke8970]

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.

[@SachAlvarez]

@@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)

[@peenut2222]

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.😃

[@swatts1195]

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.

[@feltmatemily]

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.

[@patriciaarrance790]

Thanks again, learnt more on fermentation !

[@WilliamsDaughter330]

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 !!!

[@nancyr137]

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.

[@smallfootprint2961]

I've had some success making a starter and bread, but thought it looked bad so I discarded it. Now I just think it needed to be fed. Thanks for posting.

[@robertblakeley4051]

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.9703]

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.

[@heksogen4788]

> 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.

[@666louis]

@@heksogen4788 I had to discard a 'cheesy' starter once, the bread smelled like stinky feet ^^.

[@TheApplianceDirect]

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.

[@mikeconza1698]

Another great video Sune. Thanks for this - I hope you’re “sheltering in place” and well.

[@blenz1]

Thanks! Love your channel. Will be buying some supplies from your store.

[@Foodgeek]

Thank you so much ❤️

[@warnerbf]

Excellent video! Subscribed immediately!

[@blayne2029]

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.

[@DrGlynnWix]

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.

[@Pedromartello]

Learning a lot from your videos man. Thanks!!!

[@GaryMack1979]

Your a great guy. Love love love your channel

[@charliepi]

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.

[@dschledermann]

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.

[@GIRLY4theGUYS]

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.

[@sazji]

Karli Pratt-Jones wow, this is a great tip! Thanks!

[@lauratimares462]

@@GIRLY4theGUYS - Great TIP!! Markets are out of flour these crazy daze

[@XpetraXpazlX]

How much flour are people using? I dont get it

[@pjw8377]

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!!

[@luguy8347]

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.

[@wandayonder9772]

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.

[@mikeh4613]

i love your videos man thanks

[@gapey]

New subscriber. Came across your videos while doing research on how to care for my new starter I got from a friend. :)

[@ThatGuy-dj3qr]

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.

[@naomiquinlivan905]

Thank you for doing these experiments, because I am tempted to do them, but I can watch yours.

[@mossimossi2]

great experiment!

[@kgeorg1979]

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.

[@PabstBrownRibbon]

Samurai Guitarist shirt, guitars in the background, and food science...its all my youtube habits combined!

[@blanceugenia]

I love the way you speak. Knowledge and Chillin

[@TempehBintang]

Hahaha I love your Cookie Monster voice when you ate them!

[@antheakaranasos2047]

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?!

[@kingofdehsea]

it would be interesting to do an experiment of different ages of fridge starters. 3 days, 1 week, 3 weeks

[@GoProVB]

Thank you so much for this Sune! It's a thing I have been to lazy to actually test. Just goes to show that a well fed starter helps for a "quicker" bake. Which is nice if you run an industrial bakery that has to actually produce every day. As a conclusion recepies probably stem from bakeries and thus a well fed starter is necessary. I find that I waste more money and time by waking it up through three feeding cycles. Your video proves that one is enough. For a future video, what about making the traditional Danish sourdough rye bread? I'm half Danish and basically grew up on that bread.

[@uweschroeder]

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.

[@joypog]

"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. =)

[@uweschroeder]

@@joypog plus throwing it into the fridge gives you slower yeast activity while the lacto bacteria are still working = more flavor the next day.

[@SusheelChandradhas]

This was a great video. Thanks.

[@jvallas]

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.

[@KellysKitchenGarden]

I love that you do the experiments, so we don’t have to ☺️🌱

[@ebrahimsaleh5040]

Thanks again and again for everything .

[@alphastarcar]

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.

[@isabelab6851]

Gods Grace looking for a good recipe!

[@jennyhuang7250]

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!

[@paulpardee]

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.

[@PierreKarampournis]

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!

[@peddersenfindus]

That is a very precise description of what I do too. Thank you :-)

[@ElLenadorLA]

This video is exactly what I was looking for thanks!. Also, I have the black version of that Gretsch!

[@dnanton72]

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.

[@ender4903]

I was looking for this experiment as I was wondering what would have changed by feeding your starter out of the actual dough as the ingredients are basically the same. Now I will know.

[@katlady5000]

Thank you I want to try with unfed starter since I want my bread more sour. Great video.

[@princesspamela1959]

You make it look so easy! I've got my starter, started and I am so excited! Thank you

[@gwenstone9685]

Thank you I’ve learnt a lot watching your videos. What do you do with all the bread?

[@alexandreleal]

Hey Sune, thanks for all the videos. Suggestion for experiment: autolyse (without salt) duration. Thanks again and have a good one.

[@annastroven3951]

This was very informative! And it helped me with my question on how to make stronger or less strong flavor in my sourdough.

[@Foodgeek]

The best method for sour sourdough I've found so far: kzbin.info/www/bejne/joTGq4qgjLSEeKs :)

[@annastroven3951]

Thank you!

[@billB101]

Really interesting, thanks

[@VictorYepello]

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....

[@Macacos]

This was great!

[@rofsjan]

Surprising indeed. Actually the dormant starter is a better choice for me because I like sour taste.

[@christinacutlass1694]

Thank you!

[@sandylee1717]

Good info