Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series

Рет қаралды 24,778

Күн бұрын

Пікірлер: 29

@potptvpatsonthepulse5701 2 жыл бұрын

This is a fantastic presentation, for dreamers, novices, and masters alike. I've listened multiple times and always have absorbed new information that I seemed to have missed/been unprepared to understand. Thank you very much for doing it!

@DougPipersr 4 ай бұрын

Wow ….outstanding discussion!

@frocksandscrubsadvanceecoc3533 3 жыл бұрын

I choose the right profession when I became a Chef. Obssessed.

@user-irkdj248dkdollii Жыл бұрын

Thank you. It really helped a lot.

@jeanssay 3 жыл бұрын

This is very informative! Thanks! Answered to all my why and how!

@Mathc1111 3 жыл бұрын

omg this video is so great ty so very much!!!!

@corteltube 3 жыл бұрын

Fascinating....love this stuff...

@previll 2 жыл бұрын

So I saw in another video that Quest For Sourdough preserved the sourdough Modernist Cuisine developed, sourdough #102. Since sourdough is just flour and water, how do you 'develop' a sourdough (recipe)? What other variables are there to tweak?

@corteltube 3 жыл бұрын

So she. You say you keep your starter at ..I think you said 55 degrees? ....is that what you use to start the rise for the bake or is that what you store the starter between using it...if that makes any sense. Sorry...just learning, but this has been a very Informative video...

@nayaleezy 3 жыл бұрын

Thank you ♥️

@jonathangoetzel4232 3 жыл бұрын

Thank you Chef. This is great information. I feel I can take better care of "Bob" now.

@suecollins3246 3 жыл бұрын

Mine is called Patrick - after Patrick Ryan of Ilovecookingireland.

@TuPham81 2 жыл бұрын

Mine is Rhonda Risey

@tedgordon5381 4 ай бұрын

did you test with just boiled water? boiled water cooled down to room temperature of course

@arthill2310 Жыл бұрын

A ton of good stuff, but he comments on keeping starter in the fridge does not line up with my experience. I seems to be able to get good results with even a month old fridge starter... as long as it was healthy and young when I put it in the fridge. Anyone have a guess as to what is going on here?

@hu_b Жыл бұрын

Many people have success storing starter in the fridge and only using it to bake every week or two or sometimes longer. It's not as delicate as the video implies. If he had said you won't have as vigorous a starter if you use it only occasionally that seems more plausible.

@kevinu.k.7042 Ай бұрын

Feeding the leaven at the same time everyday is NOT required for reliability. I have used the fridge method for nigh on 15 years. I get it out of the fridge and feed it when I want to bake. After 4 hours at 28C is fully ripe. My leaven is rock steady reliable. Everyday feeing is a hangover from the days of bakeries needing leaven each day. We now have refrigeration. It works. Raisin water is NOT required. Use whole rye flour is used to start a leaven then it is ready to use after 48 hours. This is because whole flours have much higher levels of wild yeast. The yeast is mainly on the bran. Rye is also high in amylase enzymes which converts starch to sugars and there are a lot of other nutrients, compared to white flour. It takes a few weeks for the LABS to establish. It can be fed across to a white leaven when it is fermenting well.

@TerrapinTravel916 Ай бұрын

He spoke many opinions as fact.

@kevinu.k.7042 Ай бұрын

@@TerrapinTravel916 Yes, and they weren't such hot opinions either. A dearth of biochemistry. And he seems unaware of freezing too. Very surprising.

@johnnobody 3 жыл бұрын

Does the flour type matter and of what degree

@barbmiller9002 Жыл бұрын

How much % does the vitamins and mineral increase during fermentation, and % of glycemic index reduction, can gluten sensitive people eat sourdough bread with no problem??

@heberildo 10 ай бұрын

The guy didn't talk about this?