The Sourdough Sprint: Can I go from Zero to Baking in ONLY 12hrs?

[@InnovanetGroup]

This is Donna, I am with you, on this... I have perfected your other method - feeding my starter the night prior, preparing the next day, overnight chill and bake the following morning! I love that and it fits in very well with my schedule! I bake a loaf every 3 days and it works for the 2 of us! We could eat one a day but would rapidly become obese! :-) Thanks so much for sharing that method as well as your skills!

[@CulinaryExploration]

That's a nice schedule Donna, pleased it's working out for you guys :)

[@1misago]

Crisp, precise, practical advice, devoid of waffle. I love your videos.

[@CulinaryExploration]

Thank you! 😁👍

[@markgreer6585]

Kudos to Phil for sharing his fantastic calculator! Very well designed; with a user interface that's as easy as can be expected....given the depth of the variable accounted for. By far, the best sour dough calculator I've encountered.👍

[@CulinaryExploration]

Cheers Mark, pleased it was helpful

[@KennethPalamara]

After watching your reboot, I updated my schedule to 9pm starter feed, 7am dough mix, about 4pm start fridge proof, and then 5am bake. So it's technically over 3 days but it takes roughly 33 hours.

[@CulinaryExploration]

Feeding the starter the night before is a dream move (if temp allows it). It’s satisfying to wake up to a starter that’s ready to rock and roll.

[@lindsayjones152]

Philip, To save at least a couple of valuable hours, I think you can eliminate the "Create and Ferment Levain" step without any loss of quality. Simply mix your main dough using the same weight of starter you used to create the levain. By my rough calculation, that's about 12%+ innoculation and should ferment in somewhat less than the 10+ hours it took. My guess is that, done this way, the bulk fermentation time would be 6-8hrs.

[@susansmith7415]

If I want to speed up the bulk proofing I use a mug of boiling water in the microwave to keep the dough (and starter) at 25 degrees C. I re-boil the water each time I take the dough out for S & F and then twice more during the bulk. Most of the year my kitchen temp is around 18-20 C (eastern Canada) during the day and cooler at night when we turn the heat down at bedtime and bulk proofing takes around 10 hours.

[@tonywilkes1781]

I have to say my method which works every time ,and tastes good to me is much quicker. I use for two loaves in this order, 800 fluid ounces of tepid water , 600 gr Starter mixed two teaspoons of sugar and salt , my starter is fed every day (mostly) with I/2 cup of strong white flour ( no waste) , 100 gr wholemeal and 1200 gr strong white , Roughly mixed in the bowl, lifted and folded in the bowl 3 times over a period of 2 to 3 hours depending on temp, no kneeding, Shaped and put either in moulds or on a tray for baguettes 2/3 hours depending on temp , Scored and baked for 25 mins at 440 f in a Dutch oven or on the tray For approx 15/20 mins , works every time!

[@CulinaryExploration]

You've got the process fine-tuned Tony!

[@susand.m3894]

I have been following your for a while and I have learnt a lot from you . I bought a cooler and keep my sourdough at 27 degrees Celsius , then I do a cold process for an hour and a half . Bake . I just love sourdough bread . I have been making sourdough bread for about 3 months now .

[@CulinaryExploration]

Hey Susan! Investing in a cooler was a great move! Pleased your baking is going well over in the Caribbean 😎

[@Lizard008]

Rough schedule: - Evening day 1: feed starter. Usually somewhere between 1:5:5 and 1:20:20, depending when I expect start making dough - Morning Day 2: make dough with ripe starter (I typically go with 20% innoculation. I found that messing with that % throws off my outcomes more so than any other parameter). Put container with starter scrapings in the fridge to feed again in the evening (or somewhere later in the week) for the next "round" inbetween: laminating, (coil-, slap &-, ...) folding, kneading, whatever floats my boat that day. It has to do with the hydration and texture of the dough, I guess? - Afternoon - evening day 2 (summer - winter temp differences): shape dough and shove it in the fridge. Aiming for something like 75% size increase Depending when I intend to bake, I'll move the dough vertically in the fridge: At the top it gets to proof further at a decent pace. 12 to 24hours generally. At the bottom I can have it sit out for 2 days. I've stretched it to nearly 3 days a couple of times, which gave amazing flavor, but came at the cost of the overall shape - Anywhere in day 3 (or later, depending retard location in the fridge): bake loaf - Bonus: after about 2 hours , spread some quality butter and realize how lucky you are to live the good life Thanks for the content, Mr. Phil!

[@wdjones4735]

Thanks for sharing! Nice to see you can make a loaf in 12 hours👍🏻 Have a great weekend😊

[@DeHobbyBarista]

Thanks for another great video! You're my go to sourdough guru haha I switch between 2 days, 1 day and overnight recipes to fit my schedule. I like the variation in taste and process. However, my favorite, taste wise, is the overnight proof in the fridge

[@peterthomas5792]

If I need a loaf the same day, I reach for the yeast :-) Especially as the ambient temp of my kitchen is usually nearer 15C than 25.

[@cusmosakua-dubia]

Love your videos 🎉

[@mandiigraham1596]

Same day sourdough doesn’t work for me. I have a pretty good routine now but it does differ slightly from summer to winter. I start at around 6 am feeding my starter. I do a double feed- it is what works for me. First feed 10g S W F then when doubled I add 30g W & F. By midday/ish I’m ready to put it all together. Anywhere between 5-7pm it goes int he fridge until the morning of day 3. It has taken me a while but have come up with a routine that is consistent in results. It also happens to be a seeded sourdough. In winter I will start the levan the night before with the second feed being a higher ratio of W & F. If your thinking why a second feed. I have found it gives me a more lively starter which in turn gives me the results I want. Sadly there is a downfall to all of this. The bread is so good it doesn’t last long. But that’s OK. Just means I get more practice handling dough.

[@CulinaryExploration]

Nice process Mandii

[@KS-ou6du]

Thank you, another excellent video! I try to squeeze sourdough baking into a working day, but I'm away from home for nearly 12hs. That's really a tricky one. Actually the biggest problem for me to get the starter right. I found a good timing for the overnight dough fermentation but my starter just takes six hours. I need to work on that and try using way less starter. Anyway, keep going looking forward to your next videos.

[@CulinaryExploration]

Drop the amount of starter you use to inoculate your levain and you'll be golden. I use about 10% and my levain ferments overnight at 25C and is ready to use in about 12hrs. Sounds like you are 90% of the way there :)

[@KS-ou6du]

@@CulinaryExploration Thank you! I'll try that.

[@chopsddy3]

I’ve done a twelve hour bake. It’s good to know it can be done. Although, for the same reasons as yours, I would rather not. I ,generally, feed the starter in the evening, mix, proof and form loaves the next day, cold ferment that night and bake in the morning of the (third) following day. If I’m out of bread I’ll make one loaf on the proofing day , after about two hours in the basket and ten or twenty minutes in the fridge for easy slashing. (If everything goes as planned.) If I’ve been out of bread for two days , I do the twelve hour hustle while chained to the process. BTW, I couldn’t have done any of that without the help of yourself and a couple others on KZbin. I do appreciate you letting us tag along and taking the time to share your discoveries. This skill was nearly occult and fraught with quirky traditions and false notions.It was frustrating. I’m going to set a reminder to start my levan tonight so I don’t have to do a twelve hour shift.

[@imfanuvsport]

whats the reason it spread a bit out during baking? All my loafs looks like this and it is annyoing ;)

[@Pamela6410]

This is the same process I use to make my sourdough, except over 2 days. I always use 30-35% levain too, what I don't do is place the dough repeatedly back into the bowl, I just leave it on the table and cover the dough with the bowl...

[@CulinaryExploration]

Sounds like you've got your schedule and method nailed down Pamela!

[@stephanyandres5968]

0920 I'm learning so much through your videos. Thank you! I did the sourdough reboot. So far I have only done longer methods of sourdough over several days. Using the discard for sourdough cinnamon rolls I have made rolls on a shorter schedule. :)

[@CulinaryExploration]

Awesome Stephanie! Sounds like you are getting your scheduling down properly! What stuck out with the re-boot?

[@susand.m3894]

I live in the Caribbean. I bake a sourdough bread everyday but I bake just for two

[@lisahodges8299]

Raisin levain? I haven't succeeded with it yet. Birdy

[@عبدالعزيزسامي-ص7ط]

يعطيك العافيه 👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽👏🏽

[@markgreer6585]

I've tried multiple times to download your sour dough calculator. But have rec'd no response. And yes, have checked my spam filters too. Am I missing something?

[@CulinaryExploration]

Hi Mark. Drop me an email using the address on the website contact page and I’ll get it sorted out for you immediately. Cheers, Phil

[@markgreer6585]

@@CulinaryExploration Thanks so much Phil! Email sent. 👍

[@CulinaryExploration]

@@markgreer6585 No worries, I've just fired the link off to you again, drop me and email if you need anything else

[@joesmith7427]

They use backsloping in salami making!! Its the culture, if u had to buy it every time make some, u would go broke! Yeast is a fungi, not a mold!! Dextrose is the best and easiest sugar for the culture to eat. Please put all info on the screen, my tv doesnt have a description box down below!! Thanks! Todd

[@checkwhatsleft4565]

I ferment my sourdough for 72hours and I switch from polish starter to stiff stater to do that.