I can’t believe this man just had me so engaged for a 20 minute video on bread

@Handletaken4

3 жыл бұрын

He’s pretty much the ideal spokesperson.

@shatabdibiswas7309

3 жыл бұрын

Even I realized that the video is 20 minutes long just after finishing it. Not regretting.

@ljl2254

3 жыл бұрын

That means you are insane. See a doctor.

@prilaarizki3691

10 ай бұрын

And I am not even into baking

@youngchunder5076

9 ай бұрын

Bread is real it make sense to me! Makes a lot more sense than a lot of things people are into.

the only video i've ever watched from this channel, yet i somehow deeply trust this man with my life

@garyskinner2422

4 жыл бұрын

Well he's a mass murderer so be careful, he lures people using the fresh bread smell

@threadedwithwit

4 жыл бұрын

Ha! Very cute comment!

@phlosen7854

4 жыл бұрын

@@garyskinner2422 No regrets :)

@Im_using_your_moms_log_in

3 жыл бұрын

Staff of life, sister.

@12346unkown

3 жыл бұрын

Brad Howell SIIIMP

I love the format of this video where you provide tips but they are chronological in the process of actually making sourdough !

Honestly I feel so lucky to have run across your sourdough mistakes video so early in my sourdough journey! Gotta be one of the very best videos I’ve ever seen on KZread. Looks like your entire collection of videos are also well worth my time. I don’t comment often, but I was compelled to this time. Thank you! Dale

you forgot the cardinal rule of breadmaking, always make 2 loaves, one for the irresistible urge to eat it hot. one to let cool properly

@Anna-tc6rz

4 жыл бұрын

We always eat an entire loaf when it's hot then the other loaf over a week lol

@Conmezzo

4 жыл бұрын

😀🤗🙌

@raelastander2346

4 жыл бұрын

My aunt made homemade bread for the family every week when I was growing up. 6 loaves, 5 to get us through, the last would be sliced up hot, slathered in butter, and she would throw the lot of us outside to enjoy our treat. One of my favorite childhood memories.

@roxannemoore351

4 жыл бұрын

Actually he did make two loaves...he just baked only one...😊

@davidcrawley9479

4 жыл бұрын

@@Anna-tc6rz You can let your second loaf last for a week? I am afraid it seems that no matter how much I make it disappears ina day or so. The first three weeks in quarantine me and my wife trimmed up, my six pack returned and my wife started talking about my "quarantine body" but since I started making sourdough bread it seems that things have gone in entirely the opposite direction.

Sourdough bread tips 🍞: 1. 0:46 Healthy/active sourdough starter 2. 3:47 Autolyse your bread 3. 4:45 Use bakers percentages 4. 6:04 Lower your hydration level 5. 7:32 When to use your starter 9:08 Support the channel 6. 10:18 Stretch and Fold process 7. 10:50 When to finish working the dough 8. 11:28 Let the dough proof on your schedule 9. 12:58 Ratio of dry to sticky 10. 14:14 Generously flour your banneton 11. 14:44 Find your way to shape your dough 12. 16:39 The no-fail poke test 13. 18:27 Baking trays prevent burnt bottoms 14. 18:54 Go off based on color, not time 15. 19:48 It's ok if you fail miserably

@pinkychang

4 жыл бұрын

Thanks the the timestamp! :)

@andygrant6751

4 жыл бұрын

This is awesome - thanks!

@ToraJutsu01

4 жыл бұрын

This comment should be pinned!

@healthyherbalist8376

4 жыл бұрын

Julien Dodokal for step 14, roughly how long do we keep it in (when should I start checking the color? Another 20 minutes ish?

@67Marusya

4 жыл бұрын

Did I miss the Autolyse time length? How long!? Thanks

I come back and watch this video as I make my bread literally every single time I make bread… it’s the most helpful video I’ve ever watched.

I’ve been frying my discard like your first tip and it’s been soooo delicious! I personally put “everything but the bagel” seasoning and sesame seeds and some cheddar/Mexican blend cheese. Then I put some Honduran cream (could use sour cream or Mayo but this stuff is better) and some lime Ponzu sauce. It’s fire!

@dustinpaff

4 ай бұрын

Mine is coming out really really sour, I know its called SOURdough, but is yours really sour as well?

@suzannenichols6900

3 ай бұрын

Thanks. I'm really just trying to get back in the sourdough because the first attempts sort of discouraged me. Baking with a little bit of yeast got me back into baking bread. And so, I still intend to make great sourdough bread. I just haven't understood the discard part. And some people say you don't ever have to discard. But I have those very seasonings and that same cheese, and I have a nice bubbly starter going, so I'm going to do this tomorrow.

@sthenotheG

2 ай бұрын

@@suzannenichols6900 Basically the discard is to avoid ending with a ton of sourdough, since you have to refresh it with the same weight of dough you have at that moment, so you start let's say with 50gr, but next day you'll have to add double the amount. And since you're not using any of it while it's forming, it just goes on and on. I'm not in favor of throwing all that goodness out in the least. And I'm glad there're lots of recipes already that use sourdough discard, because you can actually make lots of really yummy things with it.

This video changed my bread in a huge way. I have been making what I thought was ok enough sour dough for 8 years!! I couldn't get it right. I made a loaf last night with these tips and I am in shock and it is the most beautiful bread I have ever seen.

@laurabernay

4 жыл бұрын

Toni Gomez That gives me hope thanks!

@PoulWrist

4 жыл бұрын

@Kathy Childress Grams are so easy, though. It's just a scale of 10. 1g, 10g, 100g, 1000g, etc.. So easy. Not like "cups" which are like 233,7g or something like that. Or ounces, which can be fluid or solid... no, grams are pretty close to perfect. Translates perfectly to liters as well, as 1g of water is 1 milliliter, or 1 thousandth of a liter. Just like it's one thousandth of a kilo.

@pelicanoslocos

4 жыл бұрын

@@PoulWrist Metric system is the best thing.

@fredstratton2841

4 жыл бұрын

@@PoulWrist yes and grams is more accurate providing more consistent results

@jenniejohnson8892

4 жыл бұрын

Toni Gomez how long do you stretch and fold the dough for?

Duuuuuuuuuude, I made two loaves following a different recipe that didn't detail the actual technique and they turned out doughy and dense, then I followed this video's technique and the flex guide and got two perfect, aerated, crispy loaves! Thank you so much! 🍞🥖

@MathasiaJ

2 жыл бұрын

Technique is more important than formula by miles

@pamelaremme38

2 жыл бұрын

I am a seasoned traditional bread maker and I found that the biggest mistake people make with bread is they use too much flour. Starting with a wetter dough makes a huge difference. I can't wait to make sourdough.

@FucU4ever

Жыл бұрын

Where is this flex guide ? He mentioned it but I dont see it anywhere

@suran396

Жыл бұрын

​@@FucU4everdid you find it? You have to click on the link he points at. I found it yesterday, so it's still available

Not only do we get terrific sourdough baking advice but your voice is what makes it so easy to listen to you have a beautiful tone to your voice

I have been making bread for years and it was fine. Followed all this advice and made the best bread my family have ever eaten. The crust is amazing, the crumb is perfect and it was so straightforward but upped my bread game by about a thousand times. Thank you.

After half a year of trial and error, I think I mastered sourdough baking. Two things that I realized: You can make perfect bread with low hydration doughs (63% for me). The second thing is that you don't have to feed the starter everyday (once it's already strong), in fact I keep mine in the fridge and I only feed it when I want to make bread.

@alexmarie960

Жыл бұрын

Thanks! I really want to try this but the feeding each day is putting me off. I watch another video that said once is healthy and active after 7-10 days of feeding you can keep it the fridge and take it out to feed the day before you want to bake a loaf. That sounds ideal to me!

@SarcastSempervirens

Жыл бұрын

@@alexmarie960 you can, just cover it so it doesn't dry out on the top and be prepared to find some liquid on top that will smell of alcohol and vinegar. drain it out, mix in news stuff etc. - just don't let it go completely off and have unwanted bacteria move in.

@kimwatts6338

Жыл бұрын

Where I live and they type of flour I use the hydration varies greatly especially depending when it in the year it is.

@CobaltContrast

Жыл бұрын

I saw a video during covid that showed that you feed it every day if it's out in the open. You can feed it weekly in the fridge. If you forget your starter for a month it will go black.

@orioltorrell

Жыл бұрын

@@CobaltContrast I have not used it a couple times for 3-4 week periods and it is true that it develops a slightly black acidic liquid. In that case, just discard the liquid and feed it a couple of times, and it will be back to being active and healthy.

These are all excellent tips! I have to say for me that the real game-changer was spending more time on gluten development. It wasn’t until I did this that I finally ended up with consistent loaves with open crumb. I struggled for over eight months with inconsistency and rarely did I get a large oven spring. Let me mention that I prefer to bake loaves with a lot of whole grain, so I assumed this was the problem. However, I eventually cut back to just 50% whole wheat but still had poor oven spring. I was almost ready to give up on sourdough baking but then I bought a stand mixer (ostensibly for my wife’s baking activities). Just for the novelty’s sake I decided to use the mixer to incorporate the starter and salt into the mix. Online people were suggesting about ten minutes of mixing for gluten development. This was a complete game-changer!! Suddenly I got great, consistent oven spring. My current standard loaf is 46% (home-milled) whole wheat (red fife or spelt), 12% (home-milled) whole rye and the balance is bread flour. I currently employ 77% hydration and I autolyse my dough for about two hours before adding 2% salt and 20% starter. I think I could increase my whole grain content, but don’t want to jinx my good luck. While starter health is important, I have found that gluten development is key. I actually keep my starter in the fridge and only feed it the night before I bake. In the morning it has doubled, but I knock it back and I do a fresh feed of about 15% of the weight of my starter. I autolyse my dough at this time and after two hours the starter is rocking to around two and a half times its knocked down volume. After adding starter to my dough, the starter goes back into the fridge. Using this method I don’t need to keep a starter discard pot in my fridge. This works if I bake once per week. I am sure that if the starter sat in the fridge for too long it might need fortification, but this works for my baking schedule. I hope this advice helps someone else who is struggling.

@irenetrowbridge7886

2 жыл бұрын

@J Thank you, good info, I will use it.

@paula.2422

2 жыл бұрын

Wonderful information! I'm new to sourdough and from the tonnes of complex videos and information I feel like I've been flying by the seat of my pants. I think between this great video and your information it'll be a huge help. Thank you again.

@dschaffin

2 жыл бұрын

Thank you so much for the excellent additional tips! I’m on day 3 of my very first starter. I was wondering if I could utilize my dough hook and mixer. I’m not necessarily a purist on technique. I simply want the best result I personally can achieve while still holding a full time job. 😄

@mfgunit

2 жыл бұрын

How often to you feed the started to sustain it in the fridge while not using it?

@arthurmller2938

2 жыл бұрын

Thank you, I'm gonna try the stand mixer trick. My loafs have been dense and hard, inedible basically, and i think it might possibly be due to the gluten development I've been struggling with... Thank you!🙏

I recently started my sourdough journey. This video is the only instruction I’ve had. Mind you, I watched it over and over and over again before I made my first attempt but I have not had one fail in my six attempts. Today’s loaves were the best yet and I think it’s because I finally incorporated the knowledge. My friends are incredulous at my results in such a short time. I share your video with anyone who asks. Thank you for being so thorough. You clearly have a passion for this.

@bukguy2

Жыл бұрын

I just tried my first attempt and it was a huge FAIL! I have no idea what I did wrong. I’m thinking I didn’t use the starter at the right time. 🤷🏻‍♂️

@suran396

11 ай бұрын

​@@bukguy2have you tried again? I am on loaf 6, and each o r has been different. #3 was the worst. It might have had something to do with a tree and electricity going tits up just as I had the oven preheated and was ready to move my dough from the proofing basket. I ended up putting g it back in the fridge for half a day until the electricity was back, and then I forgot to score it. My best so far was probably the one right after that, #4. It may have been perfect. This one I made a huge change....I am afraid I am ruining my ceramic Dutch oven with these super high Temps, so I am using a slightly smaller cast iron one. It's in the oven now. We will see!

After a year of trying, and trying...and trying, baking sourdough bread I found your video. A total game changer! It is my first time (after many many attemps) I'm actually satisfied with the result. Better than the best Christmas gift I could find. I will bake many loaves for the Holidays and share them with my family and friends. Thank you sooooo much for that inspiring video. :-)

@mwardhammar

4 ай бұрын

This is fantastic info, thank you. looking forward to making my first loaf tomorrow. Fingers crossed.

Mike, this is a great video. Thank you! 0:54 establish starter health/activity 2:22 fry up sleepy starter instead of discarding 3:50 autolyse before adding starter 4:49 use baker's percentages 6:10 lower hydration level 7:38 when to use your starter 10:34 stretch and fold, don't knead 10:55 when to finish working the dough 11:41 customise dough proofing around own schedule 12:32 download guides if you like 13:01 ratio of dry to sticky 14:20 generously flour banneton 14:46 No single perfect way to shape your dough 16:42 no fail poke test 18:35 use cold baking tray to prevent burnt bread bottom 19:06 use colour instead of time to judge cooking duration 19:53 it's ok to fail

@Dipp182

4 жыл бұрын

Not all heroes wear capes!

@zezty4295

4 жыл бұрын

Thanks alot. This comment should be at the top.

@Sab031559

19 күн бұрын

SO helpful, thanku!!

OK, this guy has a passion and is a good communicator. Thank you. I have watched this video quite a few times and will watch it more. He is not boring anyone with nonsense, gives good information and is right. A guy with a good perspective to help you get on track as well. Good man. He does the little things with love. That goes a long way. Now, I'm not a baker, just a guy who likes to bake from time to time and enjoys his own bread, when finding the time. And I'd be lost without people posting info like that. I have a guy like that producing impressive amounts of bread - in the described fashion - and also gives away free starter. Great to have bakers in the community.

Love that you didn't throw out the starter and made good use of it!!!!! Best video I've seen on making sourdough bread!

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much 🙌🙌

@mybell1028

Жыл бұрын

Agreed!!

@alayaescape3455

Жыл бұрын

brilliant!

@freeindeed5393

14 күн бұрын

It really is all about having great starter! It is like a cheat code!

Finally someone explains the poke test completely, thank you so much for that.

@cassiehoogendoorn9664

3 жыл бұрын

Yessss!

That kitchen is an aesthetic I want to immerse myself in

@AmandaDavis6130

4 жыл бұрын

At least some of that is actually from Ikea - the pantry shelves are the same Ivar shelves I have. Amazing what some stain and added hardware will do!

I can’t say how much this helped me, i’m about to make sourdough for the first time! I’ll be coming back to watch you over and over again! THANK YOU!

Made my first sourdough and it turned out amazing!!! Thanks so much for your great content 😊

I’ve found flouring bannetons with rice flour is a huge help. Prevents gluten formation and sticking with wet flour and the flour on the basket.

@suran396

10 ай бұрын

That was a great tip. I've been using rice flour on the bassinet as well.

I've only just started making sourdough, and the two times I tried it I wasn't happy with the results. When I followed all your steps and tips I produced the most delicious loaf of sourdough I've ever had!!! This video is amazing!!!

Thank you for the tip about burnt bread bottoms! Exactly why I came to watch!!!

This video was TREMENDOUSLY helpful! I've been making sourdough bread for the last few years, but I learned so much and tried some new techniques (new to me, anyway) from your video, and I baked BY FAR the best loaves of sourdough that I've ever made! Thank you so much!

We've been binge watching sourdough recipes for a month. Mike's videos gave us the best results by far.

After several failed attempts and very disappointing loaves, THIS is exactly the video I needed!! Finally I’m feeling like I’m understanding what I’m doing and what all the different steps are for! My loaf came out PERFECT! I can’t wait to make another one. Thank you for changing my sourdough baking life! Cheers!

@ritaalbert1266

3 жыл бұрын

and your success?

@CobaltContrast

Жыл бұрын

End of the day you are still getting some what or complete nutritional bread. Keep on baking!

Your sourdough recipe is foolproof and is the answer to my prayers! Both loaves are airy, beautiful, and delicious. My search is finally over. Thank you for sharing, Mike!

I've tried two other baker versions of sourdough, and this is the keeper! Thank you for the excellent instructions & video.

I appreciate the honesty in that failure is part of the process. For so long we have been handed prepackaged products that turn out well the first time.

@jamilynn322

4 жыл бұрын

I think one of the best quotes I've heard about bread (and I'm sorry I can't remember who said it) was that, "Always remember - bread is a living thing and, as such, is unpredictable."

@rlindberg101

4 жыл бұрын

The good thing is that failed bread still tastes like bread.

@KeeDiggity

4 жыл бұрын

Jami Lynn “your dough can sense your fear” - Claire, from the BA test kitchen

Finally, someone who understands the importance of not being wasteful with Sourdough starter.

@majoroldladyakamom6948

3 жыл бұрын

Some people also call it Sourdough starter... 😂

@swanhookheart

3 жыл бұрын

I found a modified recipe for yeasted bread using starter discard, and like... more bread while I'm waiting for my starter to be ready for the good bread? Yes, please!

@lenahalberstadt2587

3 жыл бұрын

Best way to use A LOT of sourdough discard in one go: bake a no-knead/no stretch-and-fold bread. kzread.info/dash/bejne/qqGolceRqrK3fLA.html

@Sully365

3 жыл бұрын

I've been using the discard to make na'an... So freaking good

@mattlindgren2663

3 жыл бұрын

​@@Sully365 care to share your method? I made naan today with my starter. I used: 1 cup sourdough discard 1/2 cup warm milk 1/4 cup plain Greek yogurt 2 cups all purpose flour 1 tsp baking powder pinch of kosher salt Then let it proof for 4.5 hours (meant to only do 3). Kneaded it a bit and separated into 8ths then rolled to ~1/2 cm.

I followed your tips word for word and my first attempt came out perfect!! thanks for the video

I wish I would have found this video 2 years ago! One video just summed up 2 years of problems I’ve been navigating 😂

Been baking sourdough for +50y. Never made what I would consider the "perfect" bread. If I ever do, I'll quit baking. ;-) You've given the "best" sourdough lesson I've ever seen.

@conversationswithkat5710

4 жыл бұрын

Do you know of any way to make sourdough without the gluten? I know that is a crazy question, because the gluten is the most important part of the structure, but I'm gluten sensitive. I love sourdough bread, but it doesn't like me.. 😢😷

@sloncenieksiezyc

4 жыл бұрын

@@conversationswithkat5710 I bake only with rye sourdough and mostly rye breads. It has less gluten. But I'm from Poland and rye breadstuff is common and traditional here but not as in other western countries, where there is mostly wheat breadstuff.

@stanmlekodaj2562

4 жыл бұрын

@@sloncenieksiezyc can you share your polish rye recipe? My polsih family used to do this, but most of them are dead.

@sloncenieksiezyc

4 жыл бұрын

@@stanmlekodaj2562 I will try tomorrow to send you some.

@sloncenieksiezyc

3 жыл бұрын

62g of rye sourdough made from 2000 rye flour, 620g of 2000 rye flour, 480g of water. Mix, leave for 10-12 hours. Take out about 40g for next baking, add 30g of salt, about 880g of water, 900g of 720 rye flour, mix, leave for 30 minutes. Cover 3 metal forms with butter, put dough in it and leave for growing for about 1,5 h. Bake in 220 celsius for 45 minutes. Forms are 25cm long. You have 3 900g breads. If you bake you know that all these quantities may differ for different flour, temperature and all details important in baking. I can't tell you details about how it should look like, taste etc.

I’ve recently joined the pandemic sourdough bread making craze and am having fun. Mike’s video is my go-to! Have watched it at least 10 times in the last few weeks. I’ve printed out his checklists and play and pause his video during my bread-making process. My husband loves sourdough and calls my ‘Teri Bread’ the best he’s had. I am so encouraged. THANKS MIKE!!!!!!

Thank you Mike for all the encouragement. Your tips have led me to better and better bread.

Thanks for simplifying the process of baking sour dough bread. I was totally confused after watching several other videos before seeing yours. I loved watching you mix the ingredients together in the bowl. I appreciate all the tips and suggestions. My husband and I love sour dough bread and hope it works for me.

"This shaping doesn't matter so much, it's just giving them that loose form..." *proceeds to perform magic shaping ritual resulting in perfect ball of dough*

@kristi1949

3 жыл бұрын

Lol! But did you see that sly little edit there?

@jtrends27

3 жыл бұрын

He was referring to the pre shape ;)

Bro....the scallion sesame fried dough is a game changer! I used some homemade Tare and added a little Filipino cane vinegar for the dipping sauce....near perfection.

@kathleenmclain9856

4 жыл бұрын

just made it. SO GOOD

@SerraDruschmusch

4 жыл бұрын

Is it normal that starter tastes sour when fried?

@Gluesticky21

4 жыл бұрын

@@SerraDruschmusch Yes. Your starter is pretty much fermented dough.

@blackdogbite

3 жыл бұрын

I use suggestion of a neighbor. ... Use Everything But The Bagel Spice mix from Trader Joe's on top instead of just scallions. It's awesome.

I had been successfully baking all kinds of yummy bread for 6 years before I found your amazing video!!!! Now after incorporating your tips i can finally make simple delicious sour dough bread and my bread is better than ever!!! The autolyse and the baker's percentages are so essential!!! Thank you so much Pro Home Cooks!!! You are the best by far!!! 🙏🏻🙏🏻🤙🤙💪💪👍👍

So helpful ! I've been trying to make good sourdough for a while and was at the point of giving up . Mine were too doughy . I've followed your video and succeeded today. Thank you so much ! I'm going to give my starter a name now instead of abandoning it !

Who’s making quarantine bread

@lynnclarke139

4 жыл бұрын

Just started my sourdough starter yesterday and even trying with gluten free flour. Bubbles already started!! 🙌🏽🙌🏽🙌🏽🙌🏽

@stevegospe8492

4 жыл бұрын

Lynn, hi. What time did you start it? I started mine yesterday around 7pm-no bubbles yet. Did you just keep it at room temperature, or do you slightly warm it somehow? So, I'm basically at 10 and a half hours since I mixed it. Last question: did you mix in anything special? I purchased a "starter" and added that to my flour, sugar and water.

@katherineheimbigner6494

4 жыл бұрын

Fed my starter a bit ago, going for some loaves tomorrow!

@bellamaldonado

4 жыл бұрын

@@lynnclarke139 Hello, my starter is very active and can't wait to try again. I've made bread a few times and failed. Too dense, heavy, flavor off.

@danielcolman7663

4 жыл бұрын

Haven't made much in 2 years (back to school!) 3 days into quarantine and I had my starter and I'm on to my second batch now! Learned a some new tips from this video!

A rubber band around the jar is a good way to mark the starting level of your starter.

@sythlorde

4 жыл бұрын

or an old shoe lace

@dianncotterell5531

4 жыл бұрын

Take out the rest?

@niamhlorenzini6035

4 жыл бұрын

SHARE H!S V!S!0N Aqq

@YzmaTheTuxedoCat

4 жыл бұрын

I use a dry erase marker

@AshleyDease

4 жыл бұрын

Yzma T that’s what i do!

Thanks Mike for this great channel! I am a newbie with only 8 loaves under my belt. The last three have taken a big step toward success. Using the container to measure the bulk fermentation and also making sure my starter is absolutely at the starting gate and ready to run. Many thanks. I will be joining Sourdough U.!

I’m REALLY good at step 15! I think your other 14 steps will help tremendously. Thanks for making and sharing such a great and detailed video!

I've been on my sourdough journey for several months now and I've had a lot of failed loaves, but I kept experimenting and picking up little tips as I went along. Many of which I saw in this video, but I learned a few extra things too to try! I haven't gotten the perfect loaf but I keep getting closer and closer and it's so much fun to learn!

I have followed this to the "T" twice and it worked perfectly. Thanks so much!

Best tutorial ever. As a new baker, I did over a dozen loafs and each one turned out horrible. I went right down the list of this baker's tips. My first one under his tips turned out fantastic! Thank you for such a terrific video tutorial. My confidence is now through the roof.

PRO TIP!: My iron dutch oven blacken the bottom of my breads. So I had this pizza pan that would fit in the Dutch oven but would not go all the way to the bottom before getting stuck at a point about an inch above the bottom. It provides a non-stick surface that has an air gap between it and the very hot iron bottom. This cooks the bottom crust perfectly and without blackening it. I was going to buy a ceramic dutch oven for well over $80 but this DIY solution works perfectly and I already had them.

@suran396

10 ай бұрын

Hmmm, I wonder what I have that can safely go in the bottom of my cast iron Dutch oven.....

@Boater

9 ай бұрын

​@@suran396put a cookie sheet on the lower rack of your oven - protects the bottom from radiant heat from the burner.

@suran396

9 ай бұрын

@@Boater so, not directly under the Dutch oven but on the next shelf doen? And my burner is above , not below. I am very confused.

@Boater

9 ай бұрын

@@suran396 yeah, none of this will help if your heat is coming from the top. But for many ovens, the top burner is only for broiling, and the bottom of the bread gets direct heat from the lower heating element. In that case, having a sheet pan (and an air space between that pan and the Dutch oven) will reduce the temp, and keep the bottom from burning. I don't know why the bottom would burn if the heat is from the top.

@suran396

9 ай бұрын

@@Boater yea, I can't figure it out either.

This makes me feel warm and fuzzy inside, love creating bread. Thank you.

Holy crap the fried starter is genius. It's so simple I never would have thought to do it but it's delicious!

@victorialadybug1

4 жыл бұрын

I've always wondered what to do with the leftover starter. Now I know!

@jensdavidsen4557

4 жыл бұрын

Yeah and the genius writing this comment throws his starter on the compost pile out back...geez I never thought of frying it!!! Brilliant

@marypenza4292

4 жыл бұрын

I sometimes dehydrate my discard then grind it to a powder in a vitamix. I use it like wondra to thicken sauces or as bench flour. It's a shame to waste that already fermented flour.

@user-pp7dz7ky5q

4 жыл бұрын

Mary Penza and you can actually rehydrate the powdered dried starter, to get a new starter

@carolburnett8372

4 жыл бұрын

I used to use mine to make pancakes too .....and attempted English muffins with it too......the person said to save your small tuna cans with tops and bottoms cut out to form the muffins as they fry.....

This is the most simple yet highly understandable instruction video. This has already helped me a ton. I’m watching it again before my next bake Friday night

This was sooo helpful 😢! I started baking at home and my first time, I freaked out when the dough turned out sticky😭. This video was so helpful. Thank you ❤

Made my first ever sourdough this weekend using your tips, and my loaves turned out beautiful and delicious! I'm so proud, and so happy I found your tips. Such a great help, I've sent the video to several friends who are having a go a sourdough as well 😊

Re-watching the video with a notebook and pen!! It's PACKED with information that I have really needed with my sourdough experiments. My gratitude cannot be expressed through words!!

@markcadeau7497

Жыл бұрын

Ya he called a dough knife a bench scraper 😆 🤣

I want to say I went to a baking school that cost over $12,000 over a decade ago and they never taught us how to do baker's percentage. It was just the follow the recipe training and memorization of the recipes, which sucks. Thank a lot! (this is back before KZread got popular with recipes and teaching others)

Tried a new recipe from a friend today and was concerned around the stickiness so looked up some tips and came across your video. Hit a few of these gotchas but only my 4th bake. Really enjoy the process and just fit it into my Friday work from home. Loved the tips and can't wait to tuck into my loaf which is ready in 3, 2, 1 . . . Beeeeep!

I’m so glad that with sourdough the metric system is used by everyone.

@GeorgeCampbell1964

3 жыл бұрын

Why??

@doc8125

3 жыл бұрын

Same with specialty coffee

@ianjohnson1495

3 жыл бұрын

In a lot of professional style cooking metric is pretty common

@samjones3546

3 жыл бұрын

George Campbell It’s more accurate, and this way everyone in the world used the same system.

@GeorgeCampbell1964

3 жыл бұрын

@@samjones3546 how is it more accurate? You're you're adding the same amount by a different name. It's like saying "to-ma- toe vs.. to-mah-toe.

I'm on a home office regime right now due to The Situation and all of the blue I decided to learn to make sourdough. First impression - making sourdough at home while working from a home office is an amazing idea. Forces me to take breakes at fixed times, makes me get up from my chair, move a bit, otherwise I would just be stuck at my desk for 8hrs straight. 10/10 would recommend My first attempt, using a different recipe from a food blog I really like, failed miserably (very dense dough, but I did a lot of things I shouldn't have done, wrong water to flour ratio, kneaded it a lot, and it was basically impossible to save; I baked it anyway and we ate it but it wasn't what I was hoping for). So my second attempt is based on this video and it's already looking much better. Everything went according to plan until I had to shape the loaves. I made a 78% hydration wheat dough (half and half white and whole grain flour) so it ended up extremely sticky, it was sticking to my bench scraper like crazy. I managed too shape it a bit but forget about building any surface tension XD. I think I just need to practice more with a less wet a dough. It's now proofing in the fridge for the morning bake. I hope it goes well anyway

@tlockerk

4 жыл бұрын

I'm home worker too, for five years. Yup, too easy to get 'stuck in the chair' Going to give this a try, have a starter going for pancakes, we'll see how bread goes.

@kerrywright9983

4 жыл бұрын

Did u find any recipes that come close to cup measurements?? Dont have a scale & now i find out H20 is heavier than flour or vise versa. Brain totally scrambled at this point.

@scottwoodcock3542

4 жыл бұрын

Kerry Wright Have a look at Ellys Everyday. Really really simple beginner tutorials. No weighing.

@adamarnold4098

4 жыл бұрын

A nice tip I found in another sour dough video re: sticking to bench scraper is just to lightly flour the surface of your scraper before using it.

@tlockerk

4 жыл бұрын

I've done pancakes twice with the extra dough. One batch was really good, the other a little bitter. One site said to add bit of baking powder to take that tinge out if it tasted too strong.

I really appreciate you showing what you can do with the excess starter, rather than just throwing it away. I find that wasteful but none of the video I watched on how to make a starter/bread showcased what to do other than tossing it out.

@evree11

2 ай бұрын

Try making pancakes!

I have now made 6 loaves in my lifetime and started just a month ago. Your video and guidance got me to this level (id attach a picture if i could) so quickly. Inlove the process. Thank you.

Probably the greatest video I've seen on this subject.

@gomathisuppiah2449

4 жыл бұрын

I totally agree 👍

@bethbilous4720

4 жыл бұрын

I agree too, best video and instruction I have ever seen.

@allornothinallornothin4811

4 жыл бұрын

chefs have for a loooong time...no one else wants to hop on that train though

Also the discard pancake he makes, is brilliant! Especially if you're familiar with the Korean style scallion pancake. It is heavy and we like it that way! Don't expect this to be light and fluffy, it is heavy but use oil in your pan and fried it up, put on the scallions and sesame seeds and salt flip it let it caramelize. It is truly delicious! I think I like this as much as I do the bread! I did try to make this not using a lot of oil in my well season cast iron pan and it just doesn't get the crispy crust that is so satisfying. The oil is worth it!

@mamasimmerplays4702

4 жыл бұрын

Sara tbh we're more likely to make that than bread. Getting the oven going is a hassle.

@lindapowell5564

4 жыл бұрын

Sara I made scallion pancakes from starter but a little TOO sour!

@myrajacobs6028

4 жыл бұрын

I like to thin the discard with a splash of milk, a pinch of salt and pinch of baking soda before frying. Have had to scale down my starter to limit the amount of discard, as the fried dough is too irresistible!

I have been making Sourdough bread for over 3 years now, I learned so much from this video! Thank you so much for sharing your knowledgeable.

This has been the most easy to follow & the most understandable video I’ve watched on sourdough. THANK YOU.

Thanks for the awesome summary of potential pitfalls: I've been home baking for a few years, sometimes getting "pro-style" results, sometimes failing miserably. Can't wait to try to string all of these tips together on the next bake!

I just made my fourth loaf from my starter, and your advice helped SO MUCH to get the results I wanted! I have a super cold house, so I've resorted to putting my starter on a heating pad (yes, really). It went from mild activity to QUADRUPLING in size in just about 7 hours. It gave my bread such amazing spring and a really crunchy crust that I'm loving. And because I'm in the San Francisco area, our wild yeast is giving me just the flavors I'm used to enjoying from the bakery. Honestly, I'm so so pleased! Thanks for uploading this.

@celestehenderson149

2 жыл бұрын

We h what a great idea! We keep our house really cool also....65 ish so I’ve been having trouble getting activity. Getting out heating pad tonight!!

@saramohammed9009

4 ай бұрын

U

Super fan of this guy and how he teaches everything, detail, to the point, gives u the most important info, thank you!

Amazing! Finally, this is the first video where I've really understood bakers percentages. I've heard it referenced loads and always assumed it was this far out, complicated theory I'd take years to learn. But the way you explained it, it's just clicked! Can't wait to try this out. It'll be my first big bake beyond the stage I'm at of quick flat breads, and making crackers from their off-cuts. ☀️🤞

Nice video. I have a couple tips. 1) When you form your dough, use rice flour, not wheat flour, to coat the inside of the forming basket. The rice flour, having a different molecular structure than regular flour, prevents the dough from sticking to the sides of the forming basket. 2) Spray water on your parchment paper before placing the dough on it. The wet parchment paper helps steam the bread during the first 20 minutes of baking.

@mariamygreengarden2808

4 жыл бұрын

I use a fine semolina for dusting. Great tip about the parchment and water!

@ape413

4 жыл бұрын

What about tapioca flour?

@manoelabosworthribeiro5588

4 жыл бұрын

It’s very sticky!

Really good video with an excellent set of tips. I started making sourdough ~ 2013 and it's become part of my life since. I'll add four additional items I've found helpful... 1) If you feed your starter straight rye flour, or a 50:50 mix of rye and stone ground whole wheat (my choice), its much more forgiving of the inevitable lapses in care that happen from time to time. 2) Preparing the autolyse can be the messiest and most unpleasant part of the process when done by hand, especially with hydrations in the 80% range. I've found using a stand mixer with a dough hook really helpful at this point. After the autolyse, however, put the machine away. All subsequent mixing and folding steps should only be done by hand. 3) I find its easier to standardize the base process when I don't add starter directly to the autolyse. The initial state of that starter just tends to be too variable in my experience. About 3 or 4 hrs before starting the autolyse I make a levain consisting of two parts flour at 100% hydration and one part starter. Let the autolyse develop for about an hour then add the levain - without salt - and mix well by hand. Add the salt after ~ 30 minutes and proceed with the sequence of folds. Levain is typically 20% of my final dough. 4) Experiment with types and brands of flour. Once you get the basic technique under control this will make the biggest difference in the quality and consistency of your bread. My base recipe currently uses 85% of a T-85 flour (from Central Milling) and 15% KA bread flour. I also find that using malted flour makes a more consistent loaf - though it creates a somewhat more active rise so you need to be more careful about over-proofing.

@living4adrenaline

4 жыл бұрын

How long should you do each stretch and fold for?

@mikecooper9188

4 жыл бұрын

@@living4adrenaline I generally do 5 or 6 stretch & fold cycles about 30 minutes apart. Each stretch and fold should go relatively fast, maybe a couple minutes total to pull the dough out on each of four sides and fold it back on itself. You definitely don't want to over work the dough - It isn't like a kneading process. You're helping those gluten strands form and strengthen so you definitely don't want to bust them up.

This is fantastic! I've been baking sourdough with a lower hydration level for a while as a sandwich bread and it works wonderfully, but now I understand why I wasn't getting the airy crumb that other bakers get. I can tweak my recipe for a boule versus a loaf by adjusting the hydration level. Wonderful info!

@moontaita

7 ай бұрын

You can make vaery airy bread with low hydration. In my experience it is even easier to achieve that way

My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much

Totally just went to feed my starter extra so I could make the fried starter thing...

@gramirez72

3 жыл бұрын

Yes!

@ritalevell6269

3 жыл бұрын

That fried bread 🍞 is delicious!

@MrGGPRI

3 жыл бұрын

I fry-up a starter mini-pancake for a taste test; saves baking a "dead" loaf.

@user-uf7wu5cu2o

3 жыл бұрын

Am I the only one to notice he has pretty much no plastic in his kitchen? Good job, son.

I’ve made bread for years - French, focaccia, pizza dough, etc...but I’ve always steered clear of sourdough because it intimidates me. I followed all of your recommendations for my very first loaf of sourdough (start to finish) and it came out amazing!! Thank you for sharing your tips with us! I’m now hooked and looking forward to perfecting my sourdough making skills.

Just wanted to give you kudos I'm new to sourdough bread baking since I began I've made a couple or three sandwich loaves but wanted to do something different. Stumbled across this clip and decided to give it a shot. My bread turned out beautifully. I wish there was a way I could send you a picture. But since I can't, I will settle for just saying thank you for helping me to expand my bread baking skills

Сегодня случайно наткнулась на ваше видео. И все, не смолгла оторваться, включила суб.титры и с большим удовольствием слушала и смотрела на вашу работу. Одним словом молодец, это супер!!! Я тоже пеку хлеб на закваске, иногда получается, иногда нет. Но просмотрев это видео, я думаю, что теперь все у меня будет отлично. Сейчас , обязательно подпишусь на твой канал. Браво👍👍👍 Привет из Израиля.❤

I'd already had quite some experience baking sourdough bread before finding your videos. With this pandemic, and having some extra free time, I figured I'd spend some of that time refining my baking skills. I have to really thank you, because this video has helped me bake some of the best sourdough loaves I've ever baked. And again, I've had my share of them. I'm now exploring new combinations - using different flours, seeds, etc. I can honestly say you've helped me make myself happier through our common passion of sourdough baking. 👍🏻 And that tip to use the replaced dough to make flatbread... a true find! Thank you again. Keep on baking and creating!

By far, this has been the best explanation I’ve ever seen. Thank you.

Here in 2023 baking my first sourdough and it was completely successful thanks to your video. Everything else I read or watched didn’t give in depth info like you did - highly appreciate it so I didn’t waste ingredients working up to a successful one. Thanks so much!!

I don't do anything like what you do, so I'm going to try your method. Here's to the journey. Glad I found this video. Thank you! 🎉

I made savoury waffles with the discarded starter this morning. Just added some wholemeal spelt and water, then let it rest for a couple of hours before adding salt and melted butter. It was heavenly! Thank you for the inspiration :)

@fleedermouse

4 жыл бұрын

that sounds awesome

Thank you for the tip about the excess! I haven't found anyone saying anything besides just throwing it away and that felt wasteful to me and i just didn't want to make sourdough because of it

@kerlikaarna6336

4 жыл бұрын

i recommend bon appetit's crepe suzettes. the video just came out and it uses excess sourdough starter and its crepes. who doesnt love crepes?

@JonathanHii

4 жыл бұрын

Sour dough starter pancakes!

@timetravellingbunny3952

4 жыл бұрын

...or make less to begin with. Make only what you will need, especially in a time of scarcity. See "Bake with Jack" video number 115 for a more simple, more reasonable, less wasteful approach to sourdough starter. See "Bake with Jack" video 101 for a sourdough bread recipe made from his (or any other) starter. Jack's videos provide a wealth of bread baking information helpful to people both experienced and new to bread baking. If you find you are tempted to watch more than one of his videos, begin taking notes for future reference, you will be pleased that you did.

@carlyn5951

4 жыл бұрын

there's a sourdough discard pancake/waffle recipe on king arthur flour that is to DIE for

@carolynlarsen2876

4 жыл бұрын

King Arthur’s website has tons of recipes to use discard. Also tips on how to use starters in most recipes, in place of some of the flour/liquid.

The best video on sour dough bread making I've seen. Very precise and well presented. Many thanks. Great job!

I love the video! I personally like to bake mine at 450 for 20 min. Then 425 for the remainder. I'll have to try the cracking the door method! And the frying up discard! I was so intimidated by sourdough at the start, but it's so easy. I dont use the jars; i just leave mine in a large glass canister with lid and clean once in awhile. Its so much easier that distributing out the discard and fed. I just feed before baking bread and put the rest back in the fridge.

Those baking checklists are awesome! I just baked my first sourdough loaf in about 7 years, and it came out perfect!

Love the time lapse of the yeast rising. I'm gonna have to try to be adventurous and try this out. Thanks for sharing.

I’m finding my love of home baked bread once again after 30+ years of not baking. Your video was SUPER helpful!

Thank you so much Mike. I've been looking for someone who can break the sourdough journey/process down, and you have done it admirably. I have subbed to your channel too.

He's definitely smart. It's so enjoyable to watch

I’ve been wanting to make sourdough bread for a while now, and you made the process seem much simpler than most bakers out there

I made my first sourdough bread using the starter I started 10 days ago. I followed your tips and it turned out great! I used 70% hydration but it is pretty airy and the crust is great! I loved it. Thanks!

Thank you for explaining things so clearly. I learned more in this video than from anything else I have read so far.

Thanks again for these great tips. This is my go to method now. Two loaves a weekend for the past three weeks. All lovely and consistent. I bake them in loaf pans so I can make sandwiches. Also, I find it helpful to rub a little olive oil on my hand when stretching and folding or when shaping the loaves.

I’ve been making sourdough for 2 years now and it’s been one of the most rewarding cooking adventures I’ve ever had. Overall it gives you an understanding of how dough should “feel”, better than any baking book could ever tell you.

I have seen sooo many sourdough videos and I found yours so informative. I keep doing the process right except, after watching this, I don’t think I ferment it enough so it always ends up flat. I really hope with your tips I can finally have a good bread. Thank you!

I've just made my first successful sourdough loaf using these guidelines. I downloaded the timing guides and used the One Day Bake for the loaf. I've been making no-knead bread very successfully for a few years now but wanted to challenge myself in these times of yeast shortages. In comparison to no-knead it's a bit of a faff but seeing that we're in lockdown we all have the time. Give it a go people!