My Secret Ingredient that TURBO Charges Flavour, Texture & Aroma in Sourdough (shhh!)

[@CulinaryExploration]

Note, in the recipe I explained that the dough should be placed in the basket seam side down, it should be placed into the basket SEAM SIDE UP, sorry for the slip, thanks Fournier Don for pointing that out! Happy baking :)

[@katmmcdonald]

Thanks for the verification, that threw me for a loop

[@lionelumbricht9270]

im in love. had the chance to find some malted barley online. this just came out amazing! youve been a huge support in my baking journey so far keep going❤

[@CulinaryExploration]

That's great news, I'm really pleased you enjoyed the recipe, lots more to come!

[@mandiigraham1596]

Il be shopping for malted barley as soon as the shops open today. This will be my next loaf.

[@CulinaryExploration]

Hey Mandii, there is some information on the blog about smashing these grains up if you haven't got a mill. They are pretty soft so it's not too tricky.

[@shirleycovey7309]

Love how you experiment! Please do more freshly milled wheat videos.

[@CulinaryExploration]

I will Shirly, you can count on it

[@spanqueluv9er]

How are there this many bakers out there that are clueless about adding a small percentage of some sort of diastatic malt to your sourdough ferments? The enzymes munch the big starches down into smaller sugars which unlocks flavors along the way that would otherwise remain hidden in potential. This is particularly important for rye doughs. This is quite an old practice, it’s been done for ages.🤷‍♂️

[@adamr456]

As mentioned already, home brewing shops have an abundance of speciality grains. Being an ex baker and current home brew hobbyist myself I’d love to see the difference some 5% additions would make to the loaf, thanks for the videos, I’ve adopted your method for my own sourdough. Cheers from down under mate🤝😉

[@CulinaryExploration]

Cheers Adam, do you mean keeping the flour percentages the same and including additions into this loaf? I'm happy to play around with it.

[@BreadandCrafts]

I was wondering if you could use malted barley grains in bread aka. Paul? Only here in uk I cannot source any other malted barley grains except those in home brew shops! Thanks

[@henrygardiner7740]

Oh, YES! Bread with a malted grain addition is awesome! Home brew shops have malted barley and diastatic malt powder a-plenty. But I wanted untoasted malt with the chaff removed. So I decided to malt (sprout and dry) my own. I've had trouble in the shops in Denver sourcing hulled malted barley that would sprout. The solution was to use the whole grain wheat I have on hand. Worked splendidly. No need to clean the grain further!! A few days of sprouting the wheat berries lead them to the dehydrator for drying but not toasting. Roughed-up the dried malt to remove the sprouts and then followed your steps to milll to a flour and add to the recipe. I like the malted grain addition better than the malt syrup alternative. Flavor is less beer-like and higher on the palate. Extra malted wheat flour stores in the fridge in an airtight container. Thanks so much for your inspiration! My baking success has made new highs and greatly satisfies the family. Keep experimenting!

[@CulinaryExploration]

OMG what have you done. Now you’ve got me thinking about sprouting, drying and roasting my own. Nice tips 👍

[@pzpierce]

I do the sprouting & dehydrating myself, too! It’s great.

[@13luedemon]

Can’t wait to try the recipe. It looks amazing! I could almost smell it! 😊

[@CulinaryExploration]

Let me know what you think Carl

[@chopsddy3]

Phil, thanks so much. After years of floundering, watching your videos have allowed me to successfully produce your simple , no knead sourdough loaf. Ear and all. I’ve also successfully preserved starter by dehydration and then rehydrate it making another successful loaf. I will definitely buy a mill (when I can save the “dough”) through your link and other sundry items in the mean time. This video’s loaf looks marvelous. Thanks so much. It’s wonderful to have bread with enough flavor to stand on its own as a meal itself.

[@CulinaryExploration]

That's awesome, I'm pleased you are enjoying your baking. It sounds like you've made some serious progress, enjoy the journey. A home mill is a good investment if you plan to use it regularly, but in the meantime, you'll find lots of recipes that will keep you busy!

[@lisahahn173]

I'm only on week 3 of sourdough baking, but so far it is going well. Your videos have given me so much guidance. I'm not talented enough to try your stretch and laminate techniques...with time. I'm not sure what the time in the freezer does. I am going from countertop to refrigerator. All seems well with that combination. Thanks for all you content and talent!

[@CulinaryExploration]

Hey Lisa, Countertop to the fridge is perfect. I use the freezer to give the dough a quick blast chill before going into the fridge. I'm really pleased the content has helped. Enjoy your baking!

[@myriammoquin2684]

Hes the best teacher and his.videos are very well structured.

[@BarbaraSchroeder1]

Yes, stick with it. I struggled with sourdough starter and making bread for years (before the proliferation of how-to videos online) and finally, through this channel and others, everything just came together and clicked. I think the most important thing to remember is that each loaf will be slightly different and you will have some failures, but it is so worth it. You will amaze your friends and family and best part is you will never purchase bread again. You won’t even want to eat it.

[@BarbaraSchroeder1]

Well, I started trying to make sourdough bread using the Breads from the La Brea cookbook by Nancy Silverton decades previously, so you have made much faster progress than I have! Finally after watching these videos and others, I have mastered making and maintaining the starter and also baking the bread. The advent of social media and food bloggers has made this possible for anyone who wants to do this. It is so much fun and rewarding.

[@davidcardinal9900]

Gotta try! My mouth is literally watering

[@topfeedcoco]

You make really great videos and really great breads brother. I started my sourdough journey about 3 years ago, and I have 2 homies that through my trials and errors I was able to get competent in less than a few months, and now ffs the one might be better than me (never). But seriously, it's a great thing and almost like a not so secret society of savage bread makers, your vids don't go unrecognized, well done sir.

[@CulinaryExploration]

Cheers bud, and you’re right, there’s no secret society. Sounds like your mates are coming on well, they’ll be showing you a few tricks soon 🤪

[@BarbaraSchroeder1]

Haha I like your description of sourdough bread makers as a “not so secret society of savage bread makers.” I totally agree!

[@markascott1508]

Yet another great teaching video, thank you so much. I used to make my yeasted loaves with malted barley from my local health food shop, I can't believe I have not thought to try it in my sourdough loaves which I have started to learn to bake three years ago!! I will now though!

[@CulinaryExploration]

You'll have fun using the malted barley Mark, you'll love it in sourdough

[@joannestretch]

that sounds and looks amazing, now i have to go out looking for malted barley...lol Awesome Phillip

[@vg75]

another great video ! Really look forward to these. Will you be able to share your experience on how to get a more open crumb and the major factors that might directly impact it ? Looking forward to learning more from you !

[@CulinaryExploration]

I'll add into the video bucket list :)

[@vg75]

@@CulinaryExploration Thank you ! pretty sure most popular question for advanced beginners :)

[@spanqueluv9er]

@@vg75 High hydration, strong flour, proper lamination, long/slow fermentation, gentle handling while creating tension in your loaves and a proper bread oven with stone and steam injection are the major factors that directly impact the openness of your crumb.👌

[@NeilMcEachran]

This is my go-to recipe now. I'm using chocolate malt, bought from a brewery supplier for use in brewing stouts and porters. I get this awesome dark bread, which looks and tastes incredible. Cheers Phil and thanks to Brian as well!

[@CulinaryExploration]

Cheers Neil, pleased you liked this one matey. Mmmm. chocolate malt sounds awesome. I'll pass your thanks on to Bryan, cheers bud

[@spanqueluv9er]

@NeilMcEachran Chocolate malt is strictly for color and some dark, roasted flavor- it’s non-diastatic which unfortunately means that it is completely lacking in the starch-munching enzyme power which is the whole point of adding the malt in the first place. You should add some Carared or some other source of diastatic malt to your dough in addition to your choco malt and prepare for a massive difference in your loaf.👌

[@NeilMcEachran]

@@spanqueluv9er cheers Matthew thanks for putting me right. I have purchased some Cara Red and will have maltier bread in the future. I got some flavour and plenty of colour from the chocolate malt so I didn't miss the whole point of it, just most of the point... 🤔

[@spanqueluv9er]

@@NeilMcEachran Heck yeah!

[@kayecramond8194]

thankyou. I have been on the sourdough journey now for most of the year. So many takeaways from this tutorial.

[@CulinaryExploration]

Cheers Kaye, enjoy the journey :)

[@Just_Enni]

i love your videos!

[@charlesslakan7444]

You know how to teach and what you teach leads to satisfying results.Thank you.I was born in Austria, lived in Erlangen Germany..there were crazy good brotchen, rye and literally dozens of fresh bread baked every day. I think they bake with high grain flour but there's nothing like it. Could you do a brotchen recipe, or mischbrot, or maybe bauernbrot or volksbrot. I would love to taste these again before I exit. I think you might enjoy any or all of them as well?

[@BTs-he1lg]

Baked the bread today, really like the hint of barley, not overpowering. The brewery milled it for me but I ended up grounding a little finer. I found Malt Barley syrup is sweeter good for soft loaf and crushed barley more suitable for crusty loaf. Unfortunately, my bread turned out quite flat only 2.5" vs the usual 4"+, tiny ear but good even crumbs. When turned the dough out, it was not holding shape, exact same amount of water. Also indoor temperature is 20C. Took long time to proof, might need to increase starter or use warm water to bring the dough temperature up.

[@CulinaryExploration]

Cheers Becky, always appreciate your detailed results :)

[@cydrych]

This gave me an idea of adding spray malt powder that I use for beer beer brewing to my dough. It comes in various colors and flavors. I’ll try the malted barley too. There are so many different ones to experiment with. Thanks for the inspiration.

[@CulinaryExploration]

Cheers Robert

[@spanqueluv9er]

@cydrych The malt needs to still have its diastatic enzyme power- your powdered malt doesn’t have that ability any longer. You’ll get some tasty flavor from that powdered, concentrated malt but you won’t get the breakout of hidden flavors and sugars that are otherwise hidden in potential your dough if you don’t give it a touch of extra enzyme action. Good luck!

[@cydrych]

@@spanqueluv9er thanks for that information.

[@alanhowell3646]

Great instruction, beautifully shot and edited and a fantastic looking loaf. Can’t wait to try this.

[@CulinaryExploration]

Cheers Alan, let me know how you get on

[@VictorYepello]

Hey Philip, after baking this recipe quite a number of times, I finally got to do it today exactly as you prescribe. (I was using up other fours I had). And I'm telling you it worked! What a beautiful loaf I turned out this morning. That secret ingredient worked perfectly. Now I await your recipe using only your own milled flours. btw- I used my own milled whole wheats in this loaf. I pass it through a #40 twice and then use the bran on the bottom of the basket.

[@VictorYepello]

btw- today I'm trying it as a same day pizza dough. I love Detroit style pizza and I think this dough will work perfectly for it.

[@tac926]

Great video Phil. I love the smell of chocolate when the "Carared" cracked, malted Barley hits the water.

[@CulinaryExploration]

Cheers Bryan. It's got an amazing aroma, and you are right, you get smacked with it when you mix the dough. The other one you sent me, the malted Rye, shouts chocolate.

[@tac926]

@@CulinaryExploration Any idea how malted milk might be made? Incoming brainwave... What would happen if you substitute milk for ovaltine in a bread dough.

[@CulinaryExploration]

@@tac926 don’t know but we can try it 🤔

[@tac926]

@@CulinaryExploration That sounds like a plan

[@peterbathum2775]

Thank you. I'll give it a shot on the barley... sounds delish. I keep making more starter than I need but have a very hard time, wont, toss it so make more bread than I can eat. It's strangely highly compelling, like i am supposed to be baking bread all the time, maybe I was a baker in several hundred past lives... Friends and family love it ... some have suggested a stand out front of the house...home is michigans Manistee National Forest

[@superfoodsmoothies]

Good to see the freezing for half an hour works for you 😊 Great idea with the malted barley, I'll have to find some! Thanks for the tips! Do you think adding malt extract would have a similar effect?

[@Tymon.Grochocki]

I will definitly try it!

[@CulinaryExploration]

Let me know how you get on Tymon

[@BreadandCrafts]

Yet another great video and loaf 👏🏻👏🏻👏🏻 cannot wait to get some malted barley to try it out, but where here in uk?

[@CulinaryExploration]

Check out some home brewing stores online Lynn, you shouldn't have any issues finding some

[@BreadandCrafts]

Sorry Phil not Paul 😳

[@mrgreenbudz37]

Hey Phil, I hope you can answer this for me on the malted barley. It looks like the malted barley you are using is much darker than what I am finding and ordered off Amazon. I got a Great Western Two-Row Pale Crushed Malted Barley. I don't want to make it with the wrong stuff. Thanks, Chris

[@spider1g5]

I might have missed the point, why are you flash-freezing? Is it to establish the crust?

[@pjdelucala]

Why use non diastatic instead of diastatic. Doesn't diastic make the dough ferment faster?

[@nacharlee]

Love your recipes, always. On your printable recipe section, you meant to write 36 g of water for Levain rather than 36 g of flour twice. Just wondering.

[@CulinaryExploration]

Thank you very much! I've made the correction, cheers :)

[@janetill1158]

Hi - would I be able to use Barley Malt Extract in the gooey form 😂 I have it in the house as I use it for malt loaf and was thinking mmmmm could I? ❤

[@311060dp]

I'd made malted barley at home using organic whole wheat berries which were sprouted first, dried for a few days, then ground to a slightly coarse flour. I add a small percentage to my sourdough breads. The results as you've elucidated in your video are amazing, full of flavour -packed with health benefits.

[@Krayjer]

It sounds like you made malted wheat and not malted barley?

[@311060dp]

@@Krayjer I had used organic wheat berries after due research on the subject. Wish I had on hand the source to give the reference. As a matter of good practice I always use a small percentage in my sourdough breads given the health benefits involved.

[@myriammoquin2684]

I can't wait to try it but I cant for the life of me figure out where to get malted barley here in Dubai! Wish me luck

[@CulinaryExploration]

That might be tricky Myriam... good luck, and let us know how you crack that one! *there's always a way

[@SwissGoat]

Phii - great recipe! Question - you mix the levain the night before, but how "live" is the 4gm starter? Should I have fed the starter earlier that day?

[@Popeye147]

I noticed you use no diastatic malt, I find the diatastic really helps with the rise-have you tried with diatastic ?

[@vincentav8]

Help ... I've used diastatic malted barley powder (not non-diastatic) and the mix is quite sloppy at 3rd lift and fold ... is there anything i can do to rescue this?

[@checkwhatsleft4565]

Can you make an episode about how to make those malted barely or any whole grains in that process at home?

[@CulinaryExploration]

I'll be giving a test run soon and we'll see!

[@checkwhatsleft4565]

@@CulinaryExploration I made a batch of malted barley, but I didn't know what I did was right or not, because I baked those in the oven for little longer that it gets a bit of browny-ish, just a little, can't find any reference online, got confused.

[@markmatrix2084]

Hi. After a few attempts to say the least I have successfully created a Starter for my bread. I bought a Banneton and floured it well but the dough sticks to it whatever I seem to do. I was wondering if you have experience with Silicone bread moulds or could you recommend a decent traditional Banneton please. Thank you and I'm really enjoying your show.

[@CulinaryExploration]

Hi Mark, are sure you dust your banneton and the dough after shaping. Bread flour works well but fine white rice flour is even better. It could be that your dough is too sticky or over-fermenting in the banneton. Drop me an email if you want to ping some pics over so I can see what's going on. ATB, Phil

[@markmatrix2084]

@@CulinaryExploration Hello again. I managed to make a decent loaf and using Rice flour in the Banneton which works wonders compared to plain old flour!! ( Rice Flour I found quite difficult to find in the West of Scotland other than Amazon,! eventually finding it in the Free From Range in Sainsburys !! ) Thank you for your help and Education videos. Ps I find myself tapping the top of a lid every time I put it over my Dough now 🤣

[@BarbaraSchroeder1]

You can always mill brown or white rice in the Nutrimill if you can’t find rice flour. I buy Bob’s Red Mill brown rice flour and it works great.

[@billbomball3890]

This has become my “go to” recipe for a really good tasting sourdough bread. My local hobby brew shop had the same malted barley and I had them crack the grains in their mill. Perhaps someone can answer a general question I have. If you’ve misjudged how quickly your preferment matures, is it ok to just retard it’s maturation by refrigerating it?

[@CulinaryExploration]

I’m pleased you enjoy the recipe Bill, the malted Barley is an awesome ingredient. I retard my starter in the fridge with great success. Hope this helps 👍

[@fournierdon2172]

Good video but at 6:14 you said "...into the basket seam side down" but surely it was actually seam side up?

[@CulinaryExploration]

Yep, cheers Fournier Don, I'll make a note on a pinned comment. Really appreciated, thank you

[@Krayjer]

I'm intrigued - so I started looking at getting some malted/sprouted barley and wow there's a lot of choices (2-row vs 6-row, variety, roasted or not, etc). What variety did your friend send you?

[@CulinaryExploration]

If you follow the link to the recipe blog you'll find the exact product linked along with its flavour wheel. Hope this helps :)

[@sm0k525]

Does diastatic malted barley help?

[@matildasterneborg7646]

is barley malt the same as diastatic malt powder?

[@CulinaryExploration]

The malted barley I'm using in this recipe is non-diastatic. I'd advise not using drastic for this particular recipe.

[@matildasterneborg7646]

thank you!

[@CulinaryExploration]

@@matildasterneborg7646 You're welcome

[@MyChilepepper]

Next experiment: how to malt barley yourself

[@dianeky617]

Could malt barley syrup be used instead of malted barley? Lovely loaf.

[@CulinaryExploration]

I used barley malt syrup in last week's vid Diane. It would work but the flavour wouldn't be the same, it would be a different loaf, not better, not worse, just different.

[@lbamusic]

Terrific demo. I wonder if the barley you used is in the same category and adds a similar flavor bouquet as Diastic dry malt powder? I add about 2% of this in each bake.

[@CulinaryExploration]

Hey Ben. This malted barley is non-diastatic.

[@lbamusic]

@@CulinaryExploration great! thanks for replying..its mostly for increased flavor and aroma