Sourdough Hootch

  Рет қаралды 12,199

Delaware Acre

Delaware Acre

Жыл бұрын

Sourdough hootch! It’s a thing… I didn’t make it up. See what it looks like, what it is, and what to do with it. I’ve got a some well behaved & a misbehaved loaf for you to see. The audio got overlapped when putting into the oven towards the end, might need to lower the volume… sorry about that! How you can still enjoy the video! Catch ya one the next one!
Recipe:
www.theprairiehomestead.com/2...

Пікірлер: 51
@markkevin7245
@markkevin7245 Жыл бұрын
Brilliant…. 1st time I saw the hooch I thought i done something wrong. Ha but like you said you can either poor out or keep in when feeding…really helpful video! Since it’s step by step makes me feel more confident!
@DelawareAcre
@DelawareAcre Жыл бұрын
oh wonderful! I'm happy this helped! I still feel a little lost in the bread making world! Thanks for watching!
@charlescresap4451
@charlescresap4451 4 ай бұрын
Think about why "hootch" is there. Yeast makes CO2 and alcohol. CO2 makes the bread rise. Bacteria consume the alcohol which gives sourdough bread its flavor.
@gardengal9478
@gardengal9478 5 ай бұрын
New subscriber here. I’ve made yeast bread for years and know there are many ways to make a loaf of bread. I found your video very helpful and honest without being technical. You explained the process well and I really found the comparison of the loaves to be valuable to see the differences. I figure that since sourdough has been around for centuries that a simpler approach to the “science” is more than adequate! Thanks!
@DelawareAcre
@DelawareAcre 5 ай бұрын
Thank you for your comment! I like simple and less is best approach! Happy baking!!
@dar7802
@dar7802 5 ай бұрын
From a new baker of sourdough, THANK YOU!!!!❤😊
@DelawareAcre
@DelawareAcre 5 ай бұрын
Yeah man!! Happy baking!!
@KathysFlog
@KathysFlog 7 ай бұрын
Thanks. Lots of useful info and especially comparing the 2 loaves. I am still working on my starter. Our weather has turned cooler and it's not working quickly. Hoping to begin my first loaf in a day or two. (I made sourdough in 2021 so am enjoying the idea of restarting). My starter is sitting close to some apples I harvested the other day (I need to process them). I am imagining the starter is getting some good wild yeast from them.
@DelawareAcre
@DelawareAcre 6 ай бұрын
Oh that’s exciting! Let me know how it works out! We’re in the 90’s still here…. So quick bubbles for now!
@thomasgronek6469
@thomasgronek6469 11 ай бұрын
I would be inclined to think that the hooch has the alcohol necessary for the acetobactra too produce acetic acid needed for the sour taste of the bread. Thanks for the video
@DelawareAcre
@DelawareAcre 11 ай бұрын
I think you’re right! Thanks for commenting & watching!
@charlescresap4451
@charlescresap4451 4 ай бұрын
I have an original San Francisco start. It contains a San Francisco yeast strain and 2 bacteria strains that produce acetic and lactic acids. No alcohol means no flavor.
@eswing2153
@eswing2153 2 ай бұрын
So this looks like wheat sourdough starter. Have you had much experience with rye sourdough starter?
@DelawareAcre
@DelawareAcre 2 ай бұрын
No, haven’t dabbled with rye yet. I think @Farmhouseonboone has a video on it?
@charlescresap4451
@charlescresap4451 2 ай бұрын
A start is a start is a start. The start provides a yeast colony and a bacteria colony. It is those two living elements plus the type of flour used that determine what the bread will be. The type of flour in the start is only to feed the yeast and bacteria.
@mijitaarmijo2490
@mijitaarmijo2490 10 ай бұрын
I'm new to this starter and making bread. I've watched many videos on making bread and I feel overwhelmed. I came across your video and I think i can do it by watching you do it! But, nervous cause i think that was about a cup of water you put in!?
@DelawareAcre
@DelawareAcre 10 ай бұрын
hey there! don't be intimated about sourdough, its trial & error... everyone does it a bit different! Yes, I use about 1 cup of filtered water, a little less at first, then add if needed, Which, its hard to tell if you need it when you're just starting out, hence, the trial and error. Happy Bread Making!
@mijitaarmijo2490
@mijitaarmijo2490 10 ай бұрын
@@DelawareAcre Thanks for the encouragement! I guessed about a cup and tad bit more and it came out pretty darn good for my second time trying. I think I got it. Sincerely your new subscriber and no longer nervous.
@DelawareAcre
@DelawareAcre 10 ай бұрын
@@mijitaarmijo2490 wonderful!!! Enjoy 😉
@joankeckstein4246
@joankeckstein4246 Жыл бұрын
I like that you aren't using a scale.
@DelawareAcre
@DelawareAcre Жыл бұрын
Yeah the scale seems like a bit too much work 😂
@joankeckstein4246
@joankeckstein4246 Жыл бұрын
@Delaware Acre like a science project!
@DelawareAcre
@DelawareAcre Жыл бұрын
@@joankeckstein4246 for real!
@stetson01
@stetson01 Жыл бұрын
Should have made a Sour Dough Ciabatta out of the dough in the blue bowl.
@DelawareAcre
@DelawareAcre Жыл бұрын
Ohhh I’ll have to look into that! Do you have a recipe?
@stetson01
@stetson01 Жыл бұрын
This man is good. kzbin.info/www/bejne/kJTYpIJ9Z7hpjck
@ellenford4738
@ellenford4738 5 ай бұрын
With the dough that was behaving badly. Could you have put more flour in before leaving it to bulk ?
@DelawareAcre
@DelawareAcre 5 ай бұрын
Im not entirely sure! I can give it a try the next time I run into this issue! Thanks for the idea :)
@Illyriad
@Illyriad Жыл бұрын
You should get rid of the hooch. Alcohol breaks down gluten bonds... You can also replace some water with alcohol, like vodka, when you're making a pie crust or such to prevent it from turning doughy.
@DelawareAcre
@DelawareAcre Жыл бұрын
Oh good to know! Sometimes I pour it out too!
@charlescresap4451
@charlescresap4451 4 ай бұрын
Alcohol feeds the bacteria that are a necessary part of sourdough bread. Where do you think the sour flavor is from. The yeast produces the gas that makes the bread rise and alcohol. Pour that off and there is no sourdough. The alcohol is a normal part of the process. It feeds the bacteria that make the "sour" in sourdough.
@Illyriad
@Illyriad 3 ай бұрын
@@charlescresap4451 the sour taste is from lactic and acetic acids... alcohol - ethanol - has no flavour. Also, the alcohol is produced by the yeast from feeding on carbohydrates, yeast does not "eat" alcohol. But again, and most importantly, alcohol breaks down gluten bonds. Too much alcohol in a bread dough will turn it into a liquid, that's why the starter gets runnier over time, and if you overproof your dough, it breaks down and doesn't rise.
@joankeckstein4246
@joankeckstein4246 Жыл бұрын
Ps..starter, how to...make
@DelawareAcre
@DelawareAcre Жыл бұрын
I can definitely make a video on starting a starter !
@joankeckstein4246
@joankeckstein4246 Жыл бұрын
@@DelawareAcre that ok I think I know from watching a gazillion youtubes. Lol
@DelawareAcre
@DelawareAcre Жыл бұрын
@@joankeckstein4246 I hear that! That’s how I learned!
@joankeckstein4246
@joankeckstein4246 Жыл бұрын
My starter is runny, what's a girl to do?
@DelawareAcre
@DelawareAcre Жыл бұрын
@@joankeckstein4246 is it warm in your house? If you have hootch & it warm, feed it more. Sometimes adding less water helps. Also consider keeping in the fridge Btwn uses.
@magiccitymama1620
@magiccitymama1620 5 ай бұрын
I can't stand to see people put their entire hands into dough or batter and mix it with their fingers. So thanks, lol.
@DelawareAcre
@DelawareAcre 5 ай бұрын
Yeah, I have a hard time putting my hands in there...
@jimsonjohnson3761
@jimsonjohnson3761 2 ай бұрын
Grow up
@paulcallicoat7597
@paulcallicoat7597 5 ай бұрын
I would think that a beginner in need of some info won't be finding it here at this site."Put some flour and water in the jar and sort of mix it up and leave it at an indeterminate temp and length of time and maybe you can get some sourdough bread" . Laughable if it wasn't so lame. Go to another YT poster like Sourdough Journey to get some detailed instructions on how and what it takes to bring a great loaf of bread to life. The comment from one poster thanking you for not using a scale is an example of idiocy at the highest level. This person finds it puzzling why everything sold at the grocers has weight listed on the package. She probably just throws a handful of soap and other stuff in the washing machine and wonders why the floor is covered in suds,too.
@DelawareAcre
@DelawareAcre 5 ай бұрын
@paulcallicoat7597 You win!!!! You’re the first Karen comment I’ve gotten on KZbin! Thank SO MUCH for telling me how you really feel! If you’re looking for fancy sourdough videos, I suggest you find a channel that will give you what you’re looking for, maybe the one you reference in your so thoughtfully constructed comment. If my channel isn’t what you need in your sourdough journey, please move on. If not, hang with me on my “lame” channel and figure it out along the way. Till then, take care, hope you’re well, BYE!
@briefandpointless1255
@briefandpointless1255 4 ай бұрын
@@DelawareAcre i applaud you ! ... thanks for taking the time to show us .. how another person does things ... i gained some knowledge ! ...
@DelawareAcre
@DelawareAcre 4 ай бұрын
I’m glad you enjoyed the video and content! Happy baking !
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