You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

Gluten tag gets me every time. As Norwegian it's so close german that it is rally mening something to me, so I start the videos by smiling and laughing. Danke for the extraordinary superinteresting way you explain and also shows the effects, not just letting it stop by being theory. Please enlighten us as much you can, I am shure the bakers world is a world you can have a bright future in if you are taking this route you do.

I’ve always had issues with what I now know from too acidic starter. I’d given up on baking sourdough until this video! Thanks for breaking down the info and proving steps in a concise, consumable manner! I can’t wait to try this method!

@the_bread_code

3 жыл бұрын

Moin Denise P, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Mate, thank you so much! My starter had been looking “sad” for a while now, and after you pointed out the issue, I re-fed it 1:10:10, and it exploded into life! Just baked my best ever loaf 😁 Bravo 👏

Made my first bread using your method and it was a success! After 4 other poor tries, you are the teacher for me! Thank you!

Thank you so much for this video! I am loving the kitchen science experiments. I live in a very warm humid environment, so I had unknowingly been consistently over-fermenting my dough. The set times that other vloggers had suggested just weren’t working for my dough but I didn’t realize that that was what the problem was. Your tip of using the sample to judge when the bulk fermentation process should stop has saved me from giving up! Bless you dear bread geek. I’m a new fan.

Taking your starter on international trips - you’re truly committed to the craft of bread making!

The hack with the mini-jar is priceless! It's been the single most important tip that has improved the consistency of my loaves. Thank you.

THANK YOU!!!! I have been struggling with my starter and I learned more from this video than I have from anyone EVER!!!

@the_bread_code

3 жыл бұрын

Moin Betty Shannon, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Your videos are so awesome with all the explanations for making sourdough. I have been on my serious sourdough journey since March 2020. Yes I named the starter and she is Rye Flour based. During pandemic time baking and learning sourdough kept me happy. I’ve watched so much KZread channels but mainly 4 including yours. It is good to merge as much as we can. Unfortunately here in BC, Canada I can only find protein levels of 4-5 which is not high but I have good success. I still have much to learn but this is my happy place so thanks again for your hard work helping all of your followers.

@12:52, you can tell his starter IS really happy... it literally has the cutest happy face 😂❤

I like that you actually explain why you do what you do unlike most video just tell you to do it with no explanations. Very good!

I've watch about 3 sourdough experts explain it all in some detail but this video beautifully ties it all together - the knowledge of what is really going on so it is no longer a black box and the tips and tricks that go with that knowledge to avoid common mistakes.

Dear The Bread Code, I just want to say a huge thank you for this video. We've been struggling for many months now (following other, very different, approaches) to get the light, open, aerated texture which we consider to be the sign of a great sourdough loaf. Following your very clear instructions here and switching the feeding of our starter to rye flour, we have now made two loaves which we are really proud of; they look and taste fantastic. The only tiny change we made was to use 10g less water, as we struggled to shape the dough ball and to use a little more water than flour when feeding our starter, just to loosen it up. Thank you again for a truly transformational video and keep up the great work. Best wishes to you and your family.

@the_bread_code

3 жыл бұрын

Moin Dave. You are most welcome and thank you for the nice words. That truly means a lot. This is what motivates me, enabling so many people around the world to bake amazing bread.

Ahh, so many questions answered! Thanks very much for all the detail and clairity around the measurements, and the science and the slow and careful delivery...Happy 2021

@the_bread_code

3 жыл бұрын

Thanks Mary. Happy 2021 to you too. Take care 🙏🏻

I over fermented my last loaf and now going to try your method. Your explanations make perfect sense-Thank you!

Im So glad I found this. Thank you fo much for the genuine, thoughtful instructions.

You are just very good to explain things in a way that everybody can understand. Thank you so very much! I can tal you this: 3-4 months ago, not in my wildest dreams have I not dreamed to bake bread myself. But because of you, Foodgeek and Bake With Jack, I baked today "the bread of my childhood" It may not be exactly like THAT bread, but when I tasted the crust and the crumb, this is what it came in my mind. It happened to write to you, because of this amazing interesting experiment, but I learned from all three of you 🙂 Thank you 🙋‍♂️ Non of the breads I'v been bakenging tourned out bad. I don't know why 🤷‍♂️🤣🤣🤣 but I have been progressing with each bread I baked. I am far away from your lavel guys, but I can bake now, because of you, bread that I cannot buy anywhere. So that's more than enough for me. And I'm getting better still.......I hope 😂 So, THANK YOU SO VERY MUCH ! an I hope to hear MOIN! a long time from now😀😉🙋‍♂️ Stay cool and stay safe!

@the_bread_code

3 жыл бұрын

Moin Stefan. Awesome. Thank you for the nice message. That truly means a lot! Feel free to send more questions my was at any time. Thank you!

What a lot of work you have done!!! Thank you so much🙏 Now its time to use the knowledge.

@the_bread_code

3 жыл бұрын

Moin Fluffy, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

You blow my mind with every video. I just learned my starter was not up to par as I have been feeding her just bread flour. So tonight she gets some wheat and rye. Thank you Hendrik for all you do for us all.

I've watched many KZread videos and was trying to make my own bread but all I ended up with was pancakes. It wasn't until I found your channel that my bread finally started turning out correct. I really appreciate the very scientific approach.

Great video! My feeding ratio was totally off!! You've saved my starter - DANKE!

I am on day 4 of my first sourdough starter batch. I have watched a ton of videos. This was extremely helpful. I am definitely going to try this method!

Beautiful! Thanks for your teaching. Very approachable technique.

Hello... I must congratulate you on a stunning tutorial!!!! It is the best I've seen on sourdough!!! Thank you so very much, you are amazing!!!!💖

Here I am back to rewatch and absorb your wonderful teaching!

@the_bread_code

2 жыл бұрын

Thanks 😍

Thank you so much. This tutorial was extremely helpful and I learned so much. My ratios have been all wrong. I was using the 1:1:1 and really not seeing very much consistent growth in my starter. I will out to practice your suggestions 👍🏼

I find you videos boring before I made my first bread. But now after 3 failed sourdough breads I discovered your videos super helpful. thanks so much for all the technicalities and tips. Love lots from the Philippines😍

I have watched and watched again all of your tutorials and find them very informative. Thank you for taking the time to make them!! I live in Chiangmai, Thailand - therefore the weather is not the same as in Germany. This year it has been pretty dry actually - around 50% humidity rather than 80%! Therfore I adjust my water accordingly. Temperature in my kitchen is about 22-26C I spent all day yesterday testing a few ways to make sourdough bread. I made 1 loaf according to your recommendation and another loaf - I changed a few things around in an attempt to get a decent loaf, in less time! This is what I did - all in 1 day - no overnight for the dough. I used 1:5:5 starter which I fed a day earlier using 20% rye + 80% unbleached bread flour natural spring wheat 13% protein - it grew 4+ times over night! - while the 100% rye feed only doubled in volume. The recipe I used was 300gm bread flour (13% protein), 50gm rye flour & 50gm all purpose flour. I mixed 8 gm of salt into the flour and sifted everything (to make sure it's all blended well and lighter - same as in cake making!). Then I put 80gm starter into 300gm water (make sure the starter floats!) - mix well --- add flour mixture to the water solution and mix by turning in the center with a fork - same as making pasta dough. Mix really well as you would do when feeding the starter - no dry flour left - and leave at room temperature, well covered for 2-3 hours. Take out & shape gently on bench into a nice tight ball - rest again (covered) room temperature for another hour. Take out - shape & into basket, covered, leave for 30 minutes. Heat up Challnger in oven for 30 minutes. Spray water on loaf - score - bake at 240C for 20 minutes covered & 20-25 minutes uncovered. As a result, the oven rise was much better than your method - the loaf practically exploded! Perhaps you can try. I feel that if the flours are not well mixed - then the results are not as good. If the starter is not well incorporated into the flour - the result is not so good either. Smearing the starter on the dough later makes it very difficult, and messy, to incoorprate properly. These are the reasons why I mixed them up in the beginning ... salt into flours .... starter into water. The salt did NOT kill the starter - and that is for sure :-)

This was an awesome tutorial! I am reading and watching “everything sourdough” lately. I finally am feeling the rhythm and rhyme of sourdough. What a relief! Oh, and think it is very cool to travel with your starter and incorporate local flours into it! Thanks again!

@louiseolivier2020

2 жыл бұрын

Taking your starter on holiday?lol😁

Great tips, it took me so long to figure out the sourness levels of my bread. Can't emphasize how right you are about having a strong starter because, in my experience, 90% of the battle is a strong/healthy starter. The rest of the process will be forgiving to the point where you can practically be neglectful. Using a weak or mediocre starter will require a LOT more skill and will crush you if you're a beginner. However, if you're ever forced to use a weak or mediocre starter, adding a tiny pinch of commercial yeast to your dough is magical.

@the_bread_code

3 жыл бұрын

Moin Jay. Thanks for the nice words. Yes, I love doing that with buns for instance. When you proof them on the tray the added yeast really helps speeding things up. A great hack, truly.

You, sir... Are a legend. This has helped my bread greatly. I couldn't get a proper oven rise with my all purpose flour starter and now I know why. Thanks a lot! Can't wait for your book.

Thank you for this... the explanations, recipe, techniques, all of it. VERY helpful, uncomplicated, & much easier to understand the "hows" & "whys" with your video. I'll be using this ASAP to "fix" my starter & technique, & I have no doubt my bread will be (nearly) perfect! Again, THANK YOU!

Is this one of the BEST sourdought bread videos or what? Just GREAT! :)

@the_bread_code

3 жыл бұрын

Wow, thank you! Feel free to send more questions my way at any time. Cheers!

You are so underrated! Love you! keep up the good work! Gluten Tag!

@the_bread_code

3 жыл бұрын

Moin! You are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I love this channel! You explain everything so clearly 🙌🏻 This has become my go-to source if I want more information about sourdough bread (which I have just started experimenting with). Thanks so much!

I'm really enjoying your videos and am learning so much more and fine tuning my recipe as I go. Thank you !

Thank you SOOOO much. My starter was alive but not thriving or rising fully. I realized after watching this that my ratio of 1:1:1 was making it too acidic. Switched to 1:5:5 and wow! Thanks so much.

@the_bread_code

3 жыл бұрын

Moin TheGardengrrrl, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@nguyenling4478

2 жыл бұрын

17:23 - Hi, what kind of flour did you use? Have you ever used whole wheat flour? I want to use whole wheat but I’m afraid it won’t work?:((((

@keniarodriguez9562

2 жыл бұрын

@@nguyenling4478 you Are supposed to use wheat or rye flour!

@tombdaytombday6435

6 ай бұрын

Peace & love to you , i am starting my first starter looking to get in the world of sourdough baking .Is it okay to start with whole Spelt & Rye flour ?

@tombdaytombday6435

6 ай бұрын

I am from Barbados thanks very much for your content we love it thanks very much

Your sample technique has really changed my baking success, thanks!

@the_bread_code

3 жыл бұрын

You are so welcome! Thank you very much.

I have followed some of your tutorial videos, very educational, very informative, and very scientific. Thanks for making and sharing knowledge.

I'm very new to the process so thank you so much for all your super useful/technical information. I'm also of German decent so I get how In depth you become when you explain the process.. I'm the same! Love it.....

Thank you so much for your useful videos. Very often i couldn’t guess the right time when I had to stop stretch and fold and usually I have got over fermented dough. Recently i used your method to put a small amount of dough in som glass and follow up the fermentation process of my dough. The result was amazing. I put the dough into refrigerator the right time and the open oven spring I have got after I baked the bread was amazing. Thank you once again.

@the_bread_code

3 жыл бұрын

Moin Tasos Menelaou, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Hi! I'm using 1/25/25 ratio and it's really doing a great job. I feed my starter once in 24 hour and hold it in room temperature all the time. The leftovers are great for pancakes and muffins. Thank you for all of the videos!

@the_bread_code

3 жыл бұрын

Sounds great! You are welcome!

@Fiona2254

2 жыл бұрын

I just made some starter pancakes and they are delicious.

Also your video about scoring at the 90-degree angle was fantastic and it was a huge help for me in my bread being a simple engineer myself

You give such important advice at every step. It is your videos that have given me some understanding and some confidence to try again. You’re a great teacher and you’re also funny.

@the_bread_code

2 жыл бұрын

Thank you! Teacher maybe, funny definitely not 🤣

Great information and completely different from what other sources say. I've read in the past that you should only use white flour to feed the starter and use a 1:1:1 ratio when feeding, but your starter is so beautiful that I'm going to start using your directions.

@pinterrzsolt

Жыл бұрын

How did it turn to be?

Breadmaking is part art, part science. While the art part is acquired with practice and experience, the science part comes from understanding the chemistry, biology and physics of the breadmaking processes. Your explanations are very helpful and interesting! I'm a novice sourdough baker but your tips will help me to improve the final product. My bakes so far have been good (and quite edible) but I want a springier loaf with a more open, airy crumb. Thank you!

Thanks a lot for sharing wonderful tips for sourdough bread baking.Its really very helpful

Thank you so much for this video! I have been baking a lot but I actually learned quite much. 😃👍

Anyone else see the SMILEY FACE in starter at 12:51? It's a sign that this is a great video. Thanks TBC!

I've already watched this 2 times! Next time I'm going to take notes.

@the_bread_code

3 жыл бұрын

Moin Barry Chambers, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@mattgarrett5399

3 жыл бұрын

I had to stop half way through and restart with the same idea. Pen and paper in hand. ;)

when I was a kid I always asked "why?" Oh, my parents were so sick of it, but for me, having an understanding how things work made everything so much easier, acceptable, and of course UNDERSTANDABLE :D I LOVE this video. Thank you for posting it and never second guess all the information you generously give.

Wow. This is the kind of knowledge and experience I’m seeking so i can experiment with confidence. Danka!

I just found your channel and I love it soooo much!

@the_bread_code

3 жыл бұрын

Yay! Thank you!

My starter has been a nightmare recently, really hoping I can get it back on track with this vid! Much love from aus

@Hjuh800

3 жыл бұрын

Update: discared almost all my starter and its back to doubling in size already!

@the_bread_code

3 жыл бұрын

Glad this helped. Thank you!

Great information and baking examples!!!!!! Thank you Bread Code!!!!

@the_bread_code

3 жыл бұрын

You are so welcome!

Thank you so much for the tutorial. I will encorporate this.

Thank you for the mini jar idea to keep a track of bulk fermentation. Going to do the same but using a shot measuring cup. I have one that is 3 ounces and has a measurement every 10ml which is perfect for this purpose.

@arigold5084

2 жыл бұрын

But. wouldn't the rise time different due to the stretch and folds we do to the main dough?

@bear532

2 жыл бұрын

@@arigold5084 yes it does differ slightly, however it doesn’t matter. I’m going to use an analogy as to why. Lets say there’s two people who are counting. One counts upwards at a consistent pace and by one integer (1, 2…1000 etc.) and the other does as well but every time he reaches a hundredth number (100, 200, etc) he subtracts 18-22 (think of this as the folding stage) and then keeps counting up (99, 100, 81, 82 etc). The first person is your control in this scenario/the mini jar. The second person is your bread dough. Since both people are counting at the same rate, you can be fairly sure that when person A’s count is 500, person B’s count will be very close to 400. It’s the same exact thing for bread. The reason we can safely assume they’re counting at the same rate is because the percent of bacteria/yeast in both doughs is the same. They multiply at the same rate and produce the same amount of gas per volume of dough. Just because you’re slightly degassing the dough via folding, it does not change the rate at which the bacteria and yeast are creating gas. I hope this clears up any confusion :). I’ve actually moved on from using a shot cup and now use a plastic test tube with a string tied to the screw cap. I then spin it like a centrifuge to get the dough down to the bottom. I worked in a lab so yeah… centrifuges should be a kitchen appliance I swear. I know how ridiculous it is, however I can calculate the rise down to 1% making my proofing time extremely accurate and it has greatly improved my bread making to the point that I now always have the perfect proofing time.

@bear532

2 жыл бұрын

@@arigold5084 sorry the rise time doesn’t differ, the volume of rise does differ. Remember the dough matrix is being broken down at the same rate, regardless of how much the dough has been degassed. It is the breakdown of this matrix that ultimately decides if the bread has been proofed properly, not the volume. You can have a perfectly timed proof bread and completely degas it will look less proofed than an underproofed bread. If you bake them though, the properly proofed bread will taste better, albeit it will be denser.

@bear532

2 жыл бұрын

@@arigold5084 so the control in the small jar is measuring the amount of matrix breakdown. If you are consistent with your recipe and the timing of when you put your control dough in the jar, you will be consistent in knowing when the dough’s matrix has been broken down properly. Regardless of the volume in increase of your bread dough, if your control has increased in volume by lets say 75% (note this may be different for you depending on your recipe, flour, starter, and if you refrigerate and how long) you can be sure that your bread dough is done proofing because the optimal matrix breakdown is complete.

@arigold5084

2 жыл бұрын

Thank you so much. I will let u know the results.

From one German to another.....Wow I just followed all your 4 steps,,,,,and my gosh my bread turned out awesome, especially the trick with the sample jar, and the fermentation....THANK YOU SOOOOO much 👍 and I been using everyone else's techniques without much success

@the_bread_code

3 жыл бұрын

Moin 2nd Chance Creations By Christa, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

I love your explanations, especially your graphs!

Excellent video. Would suggest using a "shot glass" (as used to mix drinks) to hold the small proofing sample. Tapered shape and volume marks make measuring easy.

@the_bread_code

3 жыл бұрын

Good idea. I just need to find one that has the right shape :-)

@Fiona2254

2 жыл бұрын

I purchased one like that yesterday just for this reason! Great minds think alike 😆

I love your German ways! So clear and techy. Thank you for your videos, they are great!

@the_bread_code

3 жыл бұрын

Thank you! 😃

Wow! Great video sir! Very helpful content! Thanks 👍

Love the thorrough information you've put in the video! Learned alot about my starter and how to feed and optimize it. Thanks!!

@the_bread_code

3 жыл бұрын

Moin Coen Commijs, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

You got me subscribe by the “ yes I’m weird” re traveling with sourdough. 🥰

@the_bread_code

3 жыл бұрын

Haha, thank you!

@lisavranesevic5754

3 жыл бұрын

Haha.. I travel with my sourdough, a cast iron pot, and my Kefir grains. Then again my family generally rents condos when we go on holiday. (Cheaper in our experience for larger families)

This is so informative!! My started also died and I was confused as to why, I fed it with AP flour because I ran out and it didn't end well.

@the_bread_code

3 жыл бұрын

Yep. Definitely. I had to learn this the hard way too haha! But now I had my starter for 3 years, it is more healthy than ever :-)

@anchaleegrinins1096

3 жыл бұрын

I’ve been feeding my starter with AP from the start. It’s been 2 months and they are active. I’m confused!

@kirstenholder7270

3 жыл бұрын

@@anchaleegrinins1096 I wonder if it is the combination, it is possible that the AP I was using was not great quality.

I've recently started baking sourdough, and your explanations are great and informative. I especially like the parts regarding the acid level and what it means for the yeast and the dough. Dankeschön!

@the_bread_code

3 жыл бұрын

Moin Yaara Tal, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

This explained so much about a recent sticky disaster I had in a no-knead bread that I let go overnight outside the fridge. And I totally figured German before I heard “guten tag” but I mean that in a really affectionate way. I have had a few German friends in my life when I was younger and they were very special.

In the first few minutes I’ve learned from you than anyone. I couldn’t figure out why my dough was nightmare sticky this summer. Ich liebe dich!

@the_bread_code

3 жыл бұрын

Moin Vicki Moseley, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@jmala3192

3 жыл бұрын

I changed the flour of my starter from bread flour to whole wheat Its been a wk now. Although it doubles in size. Its not passing the float test. Did i just kill my healthy starter ? Help please!

This is pretty awesome! I’m a bio teacher and I can use this video to illustrate many aspects of fermentation BUT the issue is that the graph is backwards. The greater the acidity the lower the pH and your x and y values are very much misplaced. I got your point, though, and most people wouldn’t mind. My comment is not a smarty pants comment, it would just become confusing to explain which I would have LOVED to use your video in the classroom. Your starter is EXCELLENTLY deconstructed and superb.

@the_bread_code

3 жыл бұрын

Oh thank you! Haha, nope - great comment indeed! Maybe you can just show the video and do your comments as you go hehe. Take care!

This is the best video presentation for making a sour dough starter. I like how you explain it clear and simple. You also mentioned what not to do. My starter is working great. Can’t wait to bake my first sour dough loaf - in the Dutch oven. Cheers all the way from Toronto, Canada 🇨🇦

Wou, so gut organisiert. Ich habe so viel gelernt. Vielen Dank!

Thanks for this video! It was super informative 😁🤓👍🏼🍞 I’ve just gotten into making sourdough myself and you taught me so much! I’m curious as to where you got your thermometer 🌡 and pH tool from? If you could please share the brands with us? Thank you 🙏🏼

Great contens! thank you. Learnt a lot... However, the sample in the small glass dish next to the fermenting dough didn't react at all, and when I thought it was long enough, the main dough was overfermented and it was perfect for a frisbee game. Well, making the perfect sourdough bread ain't that easy anyway.

Awesome! Thank you for explaining this so clearly 👍

Thank you so much. You are super. I am a veteran sourdough baker but I still learn much from you.

Hello, I love your bread tutorials! If I want to make as our a dough as possible for a really strongly flavored loaf do you have suggestions on a maximum pH level I could go down to? Thanks again, I have made so much better sour dough bread this year than last thanks to you.

@the_bread_code

3 жыл бұрын

You can go as high as you like. Just try to use a loaf pan for the actual baking. Nothing to worry then.

@17:51 when he said "just to geek out a little bit," I cracked up! I was like does he mean, "just to geek out even MORE...!" 😂

@the_bread_code

3 жыл бұрын

🤣🤣🤣🤣🤣🤣

@yaazielhuerta4845

3 жыл бұрын

Baking and cooking IS science! 😉The best recipes are all based on geeky scientific observations, trial and errors. That’s called the scientific process. 🤩 this is why I love cooking , baking AND science! You got to learn how things work and why especially because you are using living organisms in fermentation. #anothergeektalking 🥰

@TheAmazingHuman

3 жыл бұрын

@@yaazielhuerta4845 I thought it was obvious I feel the same way... which is why I enjoy watching the bread code channel. He's one of the smartest cutest geeks out there. #eatmoresourdoughbread. 😆❤

@kathleensmith644

3 жыл бұрын

Eek out even more I think.

Thank you, thank you. I learned so much. Making sourdough can be confusing but your explanation has helped me understand more about my starter and dough.

I just fed my starter ('Joe') rye flour for the first time. It smells phenomenal!! Joe is new - just 6 days old - and grew up on whole wheat and AP flour mixed. I can't wait to see the difference and I cant wait to use this starter to make bread!!

Hi, thanks so much for your amazing channel! I love sourdough bread but it is hard to find any authentic ones in my area. Your videos finally convinced me to start my own sourdough starter last week. A big question is, when checking the volume of the starter, do I take into account the bubbles the starter create? My one-week-old starter (Bob) now doubles in volume within a couple of hours after feeding, but when I tap the jar on the countertop, it collapses and I see that the size has not really increased much, just a little bit. Another thing is, it is starting to smell quite acidic (like nail polish - I don't have a PH tester). Is it because it is too warm (24C) and maybe I should also reduce the feeding ratio (change from 1:1:1 to 1:5:5)? Thanks again and looking forward to baking my own sourdough bread very soon!

@the_bread_code

3 жыл бұрын

Hey V L. You are most welcome. Yep - try switching to the 1:5:5 feeding ratio. No worries, the moment you see your starter doubles, it is ready to be use. Good luck on the first bread :-)

Man, thank you so much for putting all this together for us to educate ourselves ! I think I've learned more in 30 min that I had in my one year sourdough bread read-the-net/trial/error journey. I've been plagued by flat bread issues for most of the summer and been trying to fiddle around with bread fermentation time and oven settings only with marginally better results. I never guessed that the 1 to 1 to 1 daily feeding schedule that most people tend to praise as ideal throughout the internet might be the the biggest culprit here. I'm definitely going to put all your tips to good use. One more thing, I have been given a couple tips by a friend who worked in a bakery for a few years here in France, and one of them was : never put your yeast (they weren't making sourdough in that bakery though) directly into contact with solid salt. Salt grains will harshly pull out the water from the yeast cells and destroy some of them. Always dissolve all your salt into the water you are going to put into the bread and then add you yeast, to get the best fermentation results. I don't have any idea how much this is true or if it will make any difference in the end of the day, but I wanted to know if you have heard of, or experimented with this in the past ?

@the_bread_code

3 жыл бұрын

You are most welcome, thanks for the nice words. Yes, I heard this before, but I don't think it's that big of an issue. A few might die yep, but they also reproduce at the same time all the time. I wouldn't worry about this too much, it sounds to me like it could be 0.01% improvement hehe.

@arnaudn.5675

3 жыл бұрын

@@the_bread_code Yeah, not sure what difference it may make either. One thing for sure, this is definitely not a ground breaking effect because I'm still doing it by habit, but my bread is miles away from greatness ! XD I also wanted to let you know that I've baked my second bread applying your knowledge and things got instantly better. I've used a brand new flour that my local farm harvested this year, with an old variety of wheat which is, the lady there told me, quite low on gluten compared to modern wheat they have been growing until now. But despite having no experience with this new flour, I went for an overnight long autolysis and a less acidic starter and I'm already having twice as more air inside the loaf as my previous bread with the gluten rich flour. That was just amazing (and good tasting !) Still a lot of room for improvement on working with this new kind of flour, but now I have a much clearer idea of what I'm looking for and what I may change for the next one. Thank you so much !!!

@the_bread_code

3 жыл бұрын

@@arnaudn.5675 You are most welcome and glad to hear that. Try also using a loaf pan for your daily bread, it makes things a lot simpler. Plus in case you like it, you can make the dough a lot more sour and will still get quite good oven spring.

@arnaudn.5675

3 жыл бұрын

@@the_bread_code I already made the switch to the loaf pan. I prefer regular bread myself but my girlfriend is a huge fan of squared bread for her toasts despite the drop of oven spring. Things we do for love... Oh and we had a go on your recipy for the discard sourdough starters and it turned out amazing as well. I went for the mediterranean style, and tweaked it a little with a bit of dried garlic powder on top of the herbs and two tablespoons of olive oil in the dough (280g of starter + 140g of flour). Of course I kept the parmisan cheese on top. 👌

@the_bread_code

3 жыл бұрын

@@arnaudn.5675 Oh that sounds very delicious, I am hungry now 😂

My starter took off after following your tips! Danke!

You might be a cheap German, but the wealth of hints and insights you give made my day, honestly. Your chart hit the nail on the head for me.

12:50 Starter looks happy

@the_bread_code

3 жыл бұрын

Haha. I did not notice. Thanks for sharing!

Nice tips! However, I usually feed my starter with bread flour and it works fine. I feed at a 1:1:1 ratio if it is already very active, or I use a ratio of around 1:50:50. I find that bread flour makes it easier to adapt it for different breads.

@omgitalo

2 жыл бұрын

Same, though when I initially made my starter I did also use rye flour. Once it was alive and kicking I switched to regular white flour and at least so far so good (couple months).

@aviationchannel6204

2 жыл бұрын

@@omgitalo My starter is now almost 1 year old (started in Feb 2021). I initially created the starter using a very coarse whole wheat flour, and it was ready in 2 weeks.

This is amazing and I learnt so much from this video. Thanks for sharing. Love from Aus

Thanks for all your info. Fantastic!!

I’ve skimmed through the comments but can’t find it or on your blog - where is that adorable shirt from?!?!

@the_bread_code

3 жыл бұрын

Thank you! the-bread-code.myteespring.co/

Moin moin! I was super excited stumbling over your videos after getting hooked on sourdough by foodgeek :) now I finally tried out your 10h Autolyse technique, but it completely failed on me. In the morning the gluten is very weak and tears immediately. I used your percentages, bread flour with 13% protein, normal German room temperature. I already thought the "hard" berlin tap water is the problem?! Thanks so much for your help!

@the_bread_code

3 жыл бұрын

Moin! Oh noes, that's annoying. I have never heard this happening. Even with my regular T550 flour this did not happen to me before. Have you tried again? Did it happen again? Interesting idea on the tap water.

@flair2k

3 жыл бұрын

@@the_bread_code sorry for late reply I need to get my notifications in order ;( I got it to work by ordering the Italian flour you suggest on your blog. Don‘t know why it failed, didn‘t dare trying again

Enjoyed watching, love the idea of a small jar to watch fermentation

You had me at sourdough starter. I have been trying to make sourdough bread for probably 15 times in the last two years. I tried every different recipe. Your video helped me understand the science behind it. I followed every step. This is the first time I got (which I consider) a good I oven spring. I live in high altitude state. I think I need to tweak it a bit. Danke Schoen.

The fact he is willing to have a body cavity search in the name of sourdough scientific research makes him my go to bread guy. Period. Dry humor sorry.. Thank you for all you do for us figuring out the code. No wonder my starter hated that ap flour.

@valerienave1950

2 жыл бұрын

I fly with my starter everywhere haha never had problems. Here's hoping

@marknasia5293

Жыл бұрын

The joke about if u want a good steak 🥩 you could stick your head up a cows arse, or u could ask ur butcher… I prefer to ask my sour dough guy…

Moin and Gluten Tag. Too long didn't watch - Fermentation is king 🤣. Also - it seems I did a small error in the video, sorry for missing this. The dough had 375 grams of water (75%) :-). Not 350 grams. I will do the same recipe again next week, trying to tweak it even further.

@JVSwailesBoudicca

3 жыл бұрын

Totally fascinating to hear all you have to say, and extremely helpful tuition. Thank you.

@ToastedSynapseGaming

3 жыл бұрын

I did something similar with a longer autolyze. One tweak that you might want to try to make it easier, even though it's called no kneed bread: After loosely incorporating the starter, instead of continuing with effort to finish incorporating in the pot, you could always dump your dough on the counter and bench kneed it there, even round it up. Much easier to incorporate and actually see if you missed spots (also ads strength). Then it's back in the pot :) Good luck.

@the_bread_code

3 жыл бұрын

@@ToastedSynapseGaming Yep, I did this before but then I got too much hate from no-kneaders over this 🤣

@LuNemec

3 жыл бұрын

Thanks for the tips, I applied them to my starter, will try bake tomorrow morning, I hope it goes better!

@LuNemec

3 жыл бұрын

Just to share my findings. Today I baked 2 loafs, from starter prepared as you showed. 1 loaf was pre-shaped at 50% rise of fermentation probe, 2nd loaf was pre-shaped at 100% rise. The 1st loaf turned much better, the 2nd turned out flat. So I guess 50% is the goal for me.

You have helped me understand so much about the starter I thank you kind sir.

Wow this was amazing! Thanks for sharing!

@the_bread_code

3 жыл бұрын

You are most welcome 🎉

Oh! What to do with the discarded sourdough? I realized that for Christmas, instead of putting it in a discard jar, I could split it and make several jars of starter for bread to give as Christmas gifts. :-)

@the_bread_code

3 жыл бұрын

Moin Denise. Oh - I typically bake a nice bread out of it. That's a nice idea. I would recommend you dry it this way, then it won't go bad: kzread.info/dash/bejne/d3mlzNOahK68Ypc.html

@loriki8766

3 жыл бұрын

Actually, you don't even need to feed your sourdough unless you plan to use it. Just keep it in the fridge and then there's no waste. For discard you already have, you can make bread or crackers. I like adding mine to egg noodles. If you do an internet search there are tons of recipes for discard.

@donnadehardt5728

3 жыл бұрын

I am pretty adventurous, so Ive added it to waffles/pancakes (just this AM), muffins, even doughnuts (which I bake then lightly pan fry). Focattia, all kinds of stuff. I hesitate to try & use it for enriched bread tho.

I've learnt so much from this video and I'm excited to try the overnight autolyse...wow!! Does acidity have an effect on how sour the bread tastes? I really like a super sour (would that be uber sour?! 🤣) taste so would love your geeky insight into how I can get that consistently...thank you! 🍞

@the_bread_code

3 жыл бұрын

Hey Mary. Glad you enjoyed the video! For a more sour bread, try to maybe use a loaf pan in the end. It will give additional support and you can make a more sour dough :-)

@MaryOBrienaus

3 жыл бұрын

@@the_bread_code thank you...will give it a go!

Fascinating. Your explanations are fantastic, and easy to follow.

@the_bread_code

3 жыл бұрын

Moin Bob Holmes, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

Your instructions were easy to follow and my bread came out AMAZING!!! Thank you so much!!

@the_bread_code

3 жыл бұрын

Moin Alexis Donato, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.