Really good information . Thank you. I have my 2nd bread in the oven on the 2nd rise as I type. This time I added more whole rye and whole wheat flour with the all purpose flour. We like a more sour bread so that is my goal. HAve a great day everyone and happy baking ! ❤

@OurGabledHome

Жыл бұрын

Yay! So glad to hear this! Happy baking and thank you for your nice comment 😊 ~ Anja

*NOTES (Increase Sourness)* Flour - Increase whole grain/rye flour Temp - Colder temperature - 80° water to dough Time - Longer fermentation - Older starter Feedings - Feed less often - Feed after peak Hydration - Stiffer starter Amount - Small amount of starter in bread Oxygen - Vigorously stir often Preferment - Use small amount of starter and flour/water and let sit for 12-24 hours before adding to dough Salt - Use less salt 1%

@OurGabledHome

7 ай бұрын

Thank you so much!

@elainef.rogers2148

3 ай бұрын

@howellaboutno9500 could you do this for really less sour and not a hard bottom or top please? I have a cast iron Dutch oven. My hubby and I like a sweeter bread but I think the sourdough is more healthy. TIA

@howellaboutno9500

3 ай бұрын

@@elainef.rogers2148 i mean can’t you just watch the video lol

@shiramahgerefteh9251

2 ай бұрын

Awesome thank you 😊

@elainef.rogers2148

2 ай бұрын

@@howellaboutno9500I’m terribly disappointed I tagged you. And yes I’ve watched video 4/5 times. I’m glad you understand it all.

I have had great success with an all rye sourdough starter. It’s going on 3 years old now and the flavor is absolutely amazing. I use rye and wheat for the bread and you can’t taste the rye (for those that don’t like rye)

@OurGabledHome

Жыл бұрын

Yes! Rye flour is great! Thank you so much for sharing 😊 ~ Anja

Thank you. My youngest son did not like my sourdough bread. "Mom, this bread tastes like _lemon!"_ 😞 I might give it another shot. 😊

@OurGabledHome

Жыл бұрын

Yes, there are lots of ways to make your sourdough bread more mellow 😊~ Anja

@valeriecaprio2556

Жыл бұрын

Yes! All my kids complained that it was too sour 😂

@mcomeslast

9 ай бұрын

I get it, I don’t like it sour, either. I’m going to try it again.

@user-qc5te9wk1s

5 ай бұрын

I love it sour

@pedrod2186

4 ай бұрын

Taste buds get accustomed to complex flavors - if you give them a chance. Kids have been trained to like sweet - wonder who is driving that !

Thanks for this!!! Just the motivation I needed to keep trying ;)

This was so so helpful. Thank you so much!

Great information! Thank you.

Oooh thank you!!! I can never get my bread sour enough! Thank you thank you thank you!! I can’t wait to try these tips!

Thanks for this great information. Also I love your kitchen❤

Absolutely fantastic video. This is now my reference

Wow, Great information, Many Thanks. You've explained why my starter varies in sourness. I don't always feed it the same flour, sometimes rye, sometimes wheat, and sometimes white.

Wow!!! Sooo informative!!!

As always great information ❤

@OurGabledHome

Жыл бұрын

Aww ... thank you! I am so glad to hear you're enjoying my videos 💛 ~ Anja

This was extremely helpful. Thank you so much

@OurGabledHome

5 ай бұрын

You are so welcome!

Thanks for the useful information.

@OurGabledHome

Жыл бұрын

Thank YOU! I am glad you found this helpful ~ Anja

Great info! My favorite way to increase sourness is to par-bake the bread first, let it rest at room temperature for at least 24 hours, then do the final bake for color. Food Geek and The Bread Code have videos on this method.

@OurGabledHome

Жыл бұрын

That sounds great! Thank you so much for sharing, I'll look into it ~ Anja

Thank you! This was very helpful.

@OurGabledHome

8 ай бұрын

You're welcome!

Anya, you da best. Tanks a lot for sharing your knowledge.

@OurGabledHome

11 ай бұрын

My pleasure!

Thank you, you don't know how long i've looked for a video i've god bless you

@OurGabledHome

6 ай бұрын

You are so very welcome ~ Anja

Thank you very much👍🏻

@OurGabledHome

Жыл бұрын

Thank you!!!!

This is so informative! I have never baked bread in my life, but one day I sure will! Thank you for your simple yet robust presentation and for sharing! I have subscribed. You're adorable!😄

@OurGabledHome

9 ай бұрын

Aww ... thank you so much for your nice comment ☺️ ~ Anja

@mystichealer

9 ай бұрын

You're most welcome 🤗 @@OurGabledHome

excellent info🎉

@OurGabledHome

11 ай бұрын

Glad you liked it!

Funny, when I started my starter back in the early 80’s in Alaska ( got some from a friend who’s Grandad was a gold rush miner back in the first of the 20th Century) my starter was smelled like beer and was very sour . I loved it, I keep it in the fridge from week to week now and take it out on weekends,but it is very mild.

@OurGabledHome

7 ай бұрын

Sounds great!

I also am interested in the difference in sourdough recipes from all over Europe. I'm looking for one that my husband and I will both love. Thank you!

Very pertinent information. I'm always trying to get more sourness. I love using my starter to make sour crepes with butter. They are delicious. After spreading the butter just add a drizzle of maple syrup.

@OurGabledHome

Жыл бұрын

Oh, that sounds delicious! Glad to hear you're enjoying this video 😊 ~ Anja

@garylester8621

7 ай бұрын

Have you ever added vinegar to the dough for a more sour taste?

Excellent video. Thank you! I also discovered that adding oats flakes/oat flour reduces the sourness. Also the bicarbonate of soda (baking soda (US)

@typower9

9 ай бұрын

But I didn't know the amount of salt or the adding of oil also reduces the acidity!

@OurGabledHome

9 ай бұрын

Thanks for sharing!!

@OurGabledHome

9 ай бұрын

Yes!

Thank you for all the suggestions on how to make sour dough bread less sour! I’ve wanted to try making SD bread, but don’t like the sour taste. Questions… at the end of your list you mention adding butter, oil, milk and/or baking soda to the bread and it will be less sour. When do you add the oil and/or baking soda, and can you add all three, milk, soda, and oil? Thank you for your great videos! Gayle in MN.

@OurGabledHome

10 ай бұрын

I am so glad you enjoyed this video! You could add all those ingredients but you'd have to experiment a bit with amounts and ratios. I would probably just start with one and see how you like the result.

🎯 Key Takeaways for quick navigation: 01:58 🍞 *To make sourdough bread more sour, bake it until the internal temperature reaches about 93°C (200°F), then let it cool before browning.* 03:23 🌾 *Use a sourdough starter made very sour by feeding it three to five times at one-to-one-to-one ratios and letting it peak at high temperatures (28-30°C or 82-86°F).* 05:44 🕰️ *Experiment with different resting times before browning (1 hour, 2 hours, 24 hours) after baking to achieve varying levels of sourness.* 08:10 👃 *Smell and taste test the bread to determine the level of sourness, with longer resting times resulting in more pronounced sour flavors.* 10:57 🕒 *Adjust baking times based on your oven; approximately 35 minutes at 230°C (450°F) can enhance sourness without overpowering the taste.* Made with HARPA AI

I want MORE sour, please!

@OurGabledHome

Жыл бұрын

With this information you can now make an extra sour sourdough bread 😊 ~ Anja

@melissaculpepper7663

5 ай бұрын

Me, too!

I made a starter on Greek yogurt and based on this video, seems like i fermented the bread a long time in the oven (with light on), which explains why it came out sooo sour lol, never put it in the fridge. I used Einkorn & spelt flour until I ran out (used Einkorn to make the dough) & started feeding it King Arthur Bread Flour

@Zoey_adventures_xo

5 ай бұрын

Actually, now idk what I did wrong. I rewatched this a few times and I think it's just the time I had it fermenting. The starter also was left in the oven with light on the entire time. I got hooch only 1x then just fed it more flour

@OurGabledHome

5 ай бұрын

Sometimes, one needs to tweak a recipe to get the preferred taste

@OurGabledHome

5 ай бұрын

Why do you think you did something wrong? Was it too sour?

What effect does Carraway seed added to starter have? Really impressed with your knowledge!

@debra-annwillis781

6 ай бұрын

On another video she said it helped get the fermentation going faster for the starter

@OurGabledHome

5 ай бұрын

Caraway seeds contain essential oils that can stimulate the growth of beneficial lactic acid bacteria and yeasts that are responsible for fermenting the dough. Additionally, caraway seeds contain enzymes that can help break down complex carbohydrates in the flour, making it easier for the yeast and bacteria to digest and ferment. 😊 ~ Anja

love your stove! What brand?

@OurGabledHome

Жыл бұрын

It's and Ilve: kzread.info/dash/bejne/aq2Lz8yac9mtk6w.html ~ Anja

How less starter in grams do you need to add to make it sour? Thank you!

Mine gets sourer if I leave the starter longer between uses, also if I use more wholemeal than white flour when baking.

Hi hi , good afternoon ..i love sour . I have my starters in the fridge ..i use rye flour . At first when i make the sourdough is sour but now is not much sour taste . So i need to feed the starters often or you can tell me how am i going to feed it .

@OurGabledHome

5 ай бұрын

Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist kzread.info/head/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja

I love the sour flavor but my kids dont. My bread comes out quite robust. Will try to add a bit more salt and maybe oat flour.... is it as healthy if less sour?

@OurGabledHome

11 ай бұрын

Yes, the health benefits are there after about 8 hours of fermentation 😊 ~ Anja

I love your videos/channel/information/educational content! ❤ However… the “format” for this video doesn’t work well for me. “#1, this or that. #2, that or the-other,” etc. I see where someone already noted all the “adjustments” for “More Sour”. Just in case someone else wants “Less Sour”, here’s my interpretation: 1. White or all purpose flour in the dough 2. Warmer Ferment Temperatures 3. Shorter ferment times 4. Younger starter 5. Feed starter more often 6. Let Starter be a little watery/runny 7. Add more Starter to the dough 8. Use Oat flour or Brown Rice flour in/as your Starter; do NOT use Rye &/or whole grain flours in the Starter 9. Stir Starter less often 10. Don’t “Levain”/pre-ferment the dough 11. Add 1% to 2% Salt 12. Add milk, fat, oil, butter &/or baking soda to the dough

@OurGabledHome

6 ай бұрын

Sorry for any confusion. This full blog post can be helpful for you: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

I found your video fascinating! My quest has been "sour" sourdough and you have provided numerous examples of how to make it more so! So thank you. However, when I went to the internet link you provided for for this video, hoping I could print your 17 suggestions, I was appalled at the number and clutter of advertisements imbedded in your link. They rendered any form of making a hard copy impossible.

@OurGabledHome

6 ай бұрын

You may want to check out this link instead: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/😊 ~ Anja

Can I use sorghum flour instead of rye?

@OurGabledHome

Жыл бұрын

I haven't tried it myself but I don't see why not ~ Anja

Hi! I want to make a whole wheat sourdough but not too sour. Can that be done? Also, how healthy is whole wheat sourdough? Are there health benefits? I want to stop eating yeast bread.

@OurGabledHome

Жыл бұрын

Yes, in this video I am going through all the steps to make your bread less sour. SD bread is a lot healthier than yeast breads because the SD predigest a lot of the starches (sugars) and gluten ~ Anja

@utahdan231

Жыл бұрын

Any sourdough is healthy. I had made whole wheat and mixed with whole rye and 100% whole wheat grain. They were very dark and not good. Now I mix 50 % unbleached King’s Arthur/ it’s like European flour , no bromides/ and 50% of whole rye. We like it. Of course the best is 100% white unbleached King’s Arthur in our opinion. We only do that for grandchildren on holidays.

More sour the better!!!! :)

@OurGabledHome, do you have just written info only on how to make sourdough bread LESS sour please ma’am? I prefer to use white bread flour or all purpose flour. I’ve watched the video 4-5 times and I get confused but it’s not hard for me to get confused.

@sunshinegypsea

2 ай бұрын

@elainef.rogers2148 same!! I’ve only baked 1 loaf. I don’t want the sour taste & I need help making it less sour. I had to order my starter off bread topia I couldn’t ever get one growing on my own.

@OurGabledHome

2 ай бұрын

You can read more about it here: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

@OurGabledHome

2 ай бұрын

You can read more about it here: ourgabledhome.com/17-ways-to-make-your-sourdough-less-or-more-sour/ 😊 ~ Anja

Why sift out the bran ? My philosophy - avoid processing - the more natural the better 😃

LESS sour please!!! I cannot abide the sour taste!!!

@OurGabledHome

Жыл бұрын

With this video, you'll be able to dial down the sourness of your bread 😊 ~ Anja

The

Deine Energie und Begeisterung fürs Kochen sind ansteckend! Wenn dieses Rezept auf Khal veröffentlicht würde, gäbe es viel mehr Leute, die es lieben würden. Ich denke, es sollte auf jeden Fall hinzugefügt werden.