Super Sticky Sourdough Starter | Proof Bread

[@dishmurphy5754]

I wonder how your new neighbors are enjoying the wonderful smell of freshly baked bread. ✌️💚

[@sheilam4964]

Life's challenges never end, do they. Your good spirits in spite of your challenges is incredible. Your attitude and drive will get you through. You are made of the right stuff. Prayers for your and yours.

[@alishakellert]

I am absolutely loving this journey from the garage to full production. Learning the machines, the ratios needed ... It's very compelling. Thanks for sharing this with us!

[@joeb1den114]

Shut up..

[@nikolaskallianiotis8622]

Your new bakery is fantastic. As for the sourdough incubator, I have seen this kind of machines in Germany. They are better suited for 150% - 200% hydration if you want to use the nozzle otherwise you have to work it from the top opening.

[@Blablablateelbal]

Using a more liquid starter could easily work. It requires more testing which is not something I think he is looking forward too with so much changing already. I could be wrong though!

[@babeniscrew]

I think it also could make it a little less milky

[@nikolaskallianiotis8622]

If you watch the new videos you will notice that he increases starter hydration. Probably in the 150% range.

[@IFlyHeliz]

The bakery looks great I wish you and your team nothing but the best.

[@rossy83]

Man, I went AWOL from the channel awhile and y'all are killin' it! I'm super happy for y'all.

[@CrankyAuntyLinda]

I’m totally amazed at your dedication to making a truly artisan product. I’m so proud of the progress you have made. Thank you for showing me my faith in you is justified. Have a great day, you and your family, and staff deserve a bright future. And, where’s Emerald? ❤️

[@aneesaosman3459]

Love watching you working in your bakery . God bless you.

[@geraldoreyes6146]

Congratulations on your new bakery.

[@siegfriedheilemann125]

keep in mind that doing something different is resulting in something different ....... thats just the way it is

[@justanoldman697]

you could change the style of discharge valve on your fermentation tank for better flow. More like a ball type valve or a gate valve so there is no obstruction like a butterfly style valve.

[@BakerBikerGeshe]

This is soooo fun to watch. I am a baker of 15 yrs and been working with that exact levain machine for the better part of it. They are amazing but yes TOO much agitation/mixing by the time the starter is in refrigeration its that ultra stringy/sticky. Im curious, what temps programs have you tried? I like Phase 1(+30mins stir time on program start) 80F 3 hrs, phase 2 70F 2 hours, Phase 3 60F 2 hours, final hold phase 54F. Then with circumstances like cold weather, weakened mother, etc etc, we will change phase 1 to be 4-5hours. Good luck and AWESOME looking set up Brot!

[@chiefawesome]

Sick profile pic

[@erikwood3246]

My new equipment arrived during Covid , But the trainer was in France. Watching vids from you and others helped me figure out how to fuck this up along the way. Learning on your own is bread making. You will get this and think, am I doing this right.

[@deebrake]

Thanks for sharing another great video; my husband and I are so happy for your success. Love the way you advise us all how you are doing continuous learning and adapting. It is always so interesting.

[@sooomi111]

Nice kitchen you have, i just wonder since you equipped your bakery very well. Have you considered installing water doser/mixer ?

[@Brazos_Bait_Co.]

Great video man I love the channel and I hope you enjoy your new facility keep up the good work!

[@nathana3170]

What’s the ratio of mature starter to Christian Bros brandy?

[@elankoulax9664]

Please give us a long full baked video again. I miss the hour or two videos that really showed us all of you baking and you taught us a lot

[@fernandadp94]

it is so weird not seeing you in the garage bakery.

[@wherethewhowhatnow]

Excited to come check out the new spot!

[@diariesofaladyangler2917]

Ooo! I see Christian Brothers Brandy nice!

[@basilabedallah5797]

I've got a question, how to choose which employee you keep in the garage or who you take here?

[@larbreapain1479]

When you clean the levain on your arm and you still feel it many hours after 🤣 I know that so mutch and now i use a whipper!

[@catto88]

Well done!!!

[@josephshackelford7242]

John, You go through more changes than anybody I have ever met.

[@Ahldor]

Hot water from the tap, is that a good idea considering the risk of contaminations from the hot water tank?

[@chronicfatiguehermithiker3022]

Thank u for teaching me how to make awesome bread. Appreciate it sooo much.❤️❤️❤️❤️

[@joeb1den114]

Shut up..

[@MichaelRei99]

If I was a younger man I definitely think I would like to do this line of work. But now I’ll just have to keep it as a hobby.

[@marisapavan8615]

Hey Mike, I decided to ignore my age and go for it! I took a professional bread making class and at 57 I am starting my new career as a boulangère in a really cool artisan bakery. It is physically trying but no need to go to the gym anymore! I am real happy I did it!

[@WeepDang]

Never been this early, let's go!

[@DawesyD]

I would hate to think the debt you have had to go in to for the new store, the store fit out and all the new equipment. I hope your business thrives and you start getting ahead financially soon. Good luck Sir.

[@MaShcode]

The difference between small batch and commercial. Consistency is deprecated in favor of walking the tightrope. In either case fermentation always finds a way to test our expectations.

[@pault477]

I like the whiskey. Can you talk about that? : )

[@drewyush5064]

can't the storage temperature be set in the sourdough holding tank?

[@MasterBaker2020]

Yeah, it can be programmed

[@PhilipTheBird]

This is impressive development for a 100 % hydration starter. Do you think this is because of the type of flour used? I have the impression that our European flours are not able to handle as much hydration as US flours.

[@benmmccash]

Agreed, Germany-based and find flours take less water here

[@pddymcd]

That fermentation tank should 100% have a water tap and scale

[@justinbouchard]

There's probably a minimum suggested volume for that thing

[@dannyduro]

Could bowl had inside measurements so you could pour water directly and skip filling of buckets? could give you more passive time to do something else. even do some sort of timed pouring system which could cut off filling after specified time, and they you could just adjust for small differences if any occur.

[@maxbooth179]

if he wanted there are water meters that dispense a programmed amount of water at a certain temperature.

[@josegomezgil1924]

​@@maxbooth179 Indeed, addressed here: kzbin.info/www/bejne/hYvKq5aKl6aMbZo

[@YllaStar95970]

Really invest in your staff you have taken with you, their workload has cubed.

[@davidsgreatadventures]

What's the bourbon for?

[@mattymattffs]

Sanity

[@sameeradilshan8141]

Wow

[@dogit1840]

Testing something new I wonder if that's what the mass manufacturers said🍞🍞🍞🍞🍞

[@jimmyp6443]

Home baker question ,what is percentage of starter to dough ? Given ,mix dough and proof in refrigerator overnight ,shape loaf ,final proof in basket then bake .thank you

[@MichaelRei99]

There is no set percentage it all depends on your recipe.

[@MaShcode]

@@MichaelRei99 Yes, def a matter of taste, though for 375gr flour and 250gr water, 125gr of sourdough starter is a good place to start. So around 20%ish of total weight. Much depends on your starter. Dial that in with the standard flour to water ratio.

[@mattymattffs]

I like 15%. I do 5% for lazy overnight ferments

[@turuanu]

What I wonder is: is tap water there not chlorinated? You have a centralized water purifier somewhere, or your starter is bleach-proof?

[@BakerBikerGeshe]

Next new toy Yall need is a water meter =P

[@judithlehman6533]

Can anyone tell me what scales he's using? Our little bakery has been having trouble finding a 40lb scales that lasts more than a year and a half.

[@bragnonymous]

Looks like a u-line scale.

[@deebrake]

It is ULine, check previous video -hope that helps

[@mattymattffs]

Just as an FYI, our customers often use mettler toledo

[@N9524Q]

50 years ago I got interested in sourdough I lived near Daly city CA just south of San Francisco and there was a small shop that I watched long enough and went in there often enough to know how they did it. There hydration was not overly high about 70% and they used an old Dough method. But they're old dough was literally old salted dough about 10% inoculation. Why do you not hear anybody in the modern KZbin talking about that? What's wrong with doing that?

[@mattymattffs]

Nothing wrong with it! I know some bakeries in Germany that do this. It is however more inconsistent than using a starter/levain.

[@ProofBread]

I agree with Matt’s comment below that it is a bit more inconsistent, but there is nothing wrong with that method. Truthfully, you don’t hear more about sourdough because outside of home bakers there are very few truly sourdough bakeries. The moment yeast is introduced the whole flow is different.

[@N9524Q]

@@ProofBread I'm sure it's like everything else there's a methodology that works using old dough. But again it was interesting 50 years ago. And I've seen very little about it in the modern KZbin. This is an area of this generally quite cool. They had no walk fridges. they did have a proof room with a humidifier and their sales are small producing only a few hundred loafs a day. They made it work at the time

[@dawndrake5833]

Poor Harriet.

[@tsukujinaan4381]

Did he say 2 1/2 times more starter than flour?

[@kwilj]

Maybe Harriet took (more than?) a few nips of that brandy

[@matthewhoffman458]

When you have tha time to read this message please call me,I would love to love 💗 be able to come down to Arizona and be able as a guest if I can call that to Join you as a guest with anything that you would like for me to do in your bakery !

[@reallyyouthful]

Is that apron alive?

[@MarkO-mg4rl]

I think your developing the gluten within the flour . Due to the agitation

[@krehbein]

I wonder if the bread will lose any authentic taste from being in such a new, clean place.

[@helenjohnson7583]

I am worried. A bakery can leave their dependable microbes behind in the old place and wind up with a very different dough.

[@loam6740]

glad you aren't hand mixing anymore, can only imagine the amount of arm hair that gets in the dough

[@veetirama3704]

Second comment How am I this early??

[@fpoastro]

I was in love with your concepts of time/vs production (something we all in business have to do, your time is the most precious thing in your business) UNTIL I saw you waste 5 gallons of water with a digital thermometer running water down the drain til you got temp out of the tap. Knowing you have a million things on your plate, would seem measuring the temp of the water in the bucket and tempering it back or adding more hot as you filled a pail would be a far better use of your business and the planets resources. Lean of course is a process of a million tiny things.

[@matthewhoffman458]

I have my own Business call Matthews cookie cravings🍪🍪🍪 I would like to learn more how are you sir I have watched some of your videos so I know about things but I don’t know or anything else !!! Call me please when you have time thank you God bless !

[@utzalb]

your tap water is running really slow.

[@stevedavidson8802]

Just asking why don’t you wear a facial mask for your beard ? Sent you worried about hair in the dough ??

[@mattymattffs]

I never lose beard hair in my bread

[@reallyyouthful]

Now that you have this wonderful new pristine bakery and shop, Isn't it time for a clean apron?

[@charles-y2z6c]

They get dirty fast in a bakery

[@contactkelvinsim]

yeah,... a nice clean light colored one..

[@MichaelRei99]

I think a uniform would be in order after putting all of the effort into building the new shop.

[@marciadonnelly4693]

It shows all his hard work!

[@teresaoftheandes6279]

wow.