I used to do the long winded method of making sourdough, now like you I just chuck everything in, mix it, then leave it for a few hours, the results are exactly the same.

I'm a newby and teaching myself to make everything 100% by hand so if no electricity is available I can still make a beautiful loaf of bread! I'm a prepper, so the more I can learn to do by hand from scratch, the better! So, thank you so much for doing this video! I do already make regular white bread by hand, and it's always delicious! I can't wait to do this.

@CulinaryExploration

Ай бұрын

Awesome! You'll like this method :)

I replaced the mixing spoon with a danish dough whisk 👌works like a charm

I follow a no-knead method and it works for me. I mix the sourdough starter in water and once all mixed add 3 types of flour and 3 types of seeds, mix it all. Let it sit for about half an hour, then sprinkle salt and add about 50 ml of water and work them in well by squeezing the dough through my fingers. I leave it in the container until it's ready. My experience is that the biggest determining factor for good rise is the protein content of the flours.

Once again a beautiful result. I learned so much from you already. Thank you so much

One of my go to channels for sourdough bread. I like testing the fusion of methods during bulk fermentation for building structure. Thanks for your contributions towards building my skills at sourdough bread baking.

I think this is absolutely a great method for the beginners, and veterans alike!

Life changing video. This is the basic process I’m working with now. Thanks!

0:02 Your bread is beautiful! The crumb is perfection!!! Having recently begun my sourdough journey, I have had some awful disappointments. I am excited to try this method. The recipes and methods Ive been following have not been consistent. Thank you!!!

@CulinaryExploration

2 ай бұрын

You'll get there! Don't get deterred, even when a loaf doesn't look perfect, it still tastes awesome. I've just launched a mini series for the beginner sourdough baker. Here's a link to the first vid - kzread.info/dash/bejne/aK5lvKabkdKco8Y.html

Brilliant idea to mix the flour blend separately. Thanks

Great. Simple. Straight forward. What I'm most impressed by is the even, circular structure of your bubbles inside the bread. Your stretch and fold technique is something I haven't seen before but it's brilliant. I've tried this several times on my chopping board but the dough always sticks and I have to clean the board between each and every stretch and fold. I'm now using a plastic bin for my stretch and folds so I don't have to clean up so much.

Very interesting.. I have only just started to use fermentolyses and premixing the salt and or starter into the water as it makes for a much less messy mixing process. Simplifying the process, including over night levain building so baking is not taking all day is a great idea. I learn every time I watch your videos, thanks

Thank you, that looked a beautiful loaf.

your method ROCKS!!!!!! wonderful Thank you. I can't wait to try this. LOVE IT!

@CulinaryExploration

Жыл бұрын

Let me know what you think Kim!

WOW Phil, this is a great way of making sourdough bread, right to the point, Thank You, Dora

You clearly know what you’re doing. How can any home baker’s disagree or challenge your methods, I just don’t understand. I am trying this malted loaf this weekend. Thank you for taking the time to make these videos for us and most of us appreciate it.

@CulinaryExploration

Жыл бұрын

Cheers John. FYI - I’m using malted barely grains sourced from a store that supplies ingredients for brewing beer (it’s non diastatic). Let me know what you think

I have been using this porridge method since you posted the video. What a game changer it has been for me. This is my go method now. Great results and if you think about it, the sequence of of adding ingredients is logical. Sometimes it is best not to overthink a recipe.

@CulinaryExploration

Жыл бұрын

Pleased you are enjoying it Mandii :)

I like your method!

I use the a ceramic bowl to mix and bulk rise my dough which is wide enough to get my hand in for mixing and s & f. It has slightly sloping sides (unlike a mixing bowl which often has quite straight sides). This allows me to do the stretch and folds right in the bowl and saves a messy cleanup of the counter top. By consistently using the same bowl to mix the dough I have gotten to know how full it should be when mixing and where the dough should rise to. The weight of the ceramic bowl helps when doing stretch and folds or coil folds and keeps it from lifting up when you stretch on the dough. I originally used a plastic bowl, then a stainless steel, but the heavier ceramic is better. I think I bought it as a big salad bowl, but it has been my 'go to' for bread making for many years. Before we had measuring scales and even measure cups, I think people made bread in the same container and that consistency took some of the guess work out of the process.

I started making sourdough over 8 yrs ago. Shortly after, I learned the Tartine method, and had great results. Since, I have shaved off some of the method, but kept the basic process. One thing I won’t shorten, yeast or sourdough, is doing an overnight bulk fermentation @ RT. That works for me. Using the fridge doesn’t work well either for me, unless it’s the summer and hot. Sourdough just takes even longer using the fridge.

@Studenta64

Жыл бұрын

Gosh, I would like to try that, but I’d be worried my dough would overproof?

@Lagolop

Жыл бұрын

Proofing in the fridge is great! It retards the dough and allows for it to develop flavour. I ALWAYS retard in the fridge. I just let the final shaped dough sit not he counter for a bit first (AS I SAID AND DID NOT EDIT my original post. You are overthinking SD bread making (as many beginners tend to do).

I like it. I'll try it.

Fantastic video. The small tips are sometimes the best

@CulinaryExploration

Жыл бұрын

Pleased you enjoyed it Mark

Great video. Happy Christmas. Appreciate your tree. Your loaf looks fabulous.

@CulinaryExploration

Жыл бұрын

Cheers Justine, happy Christmas to you too :)

The new(ish) grey set looks awesome! Merry Christmas!

@CulinaryExploration

Жыл бұрын

Cheers JK, Merry Christmas to you too

Love the video and the clear simplicity. I'm a bit on the fence when it comes to delaying the salt though. Since I often do a bassinage I'll also add the salt in then. Not only does it tighten the gluten, but by delaying the addition it has also given the yeast a headstart I assume.

Nice video! 🤩👍

Fantastic video as always, so many thanks for the ongoing excellent tips. Is the full recipe for this available somewhere? Many thanks Tim

Just needed this! Today I started making my usual sourdough recipe, and got a bit frustrated before beginning the coil folds when I saw that some flour was left unmixed at the bottom of the bowl. The porridge method will definitely avoid that 😅😂

@CulinaryExploration

Жыл бұрын

Let me know how you got on with it, it's made a big difference to my mixing

So far I am very happy with my first try at this mix-method. Stronger dough in no time. First time in a long time I truly felt I'd have a successful bake. Will update after the bake. (I didn't add the honey.)

@CulinaryExploration

Жыл бұрын

Nice one Linda :)

Hi, the process I follow us to weigh and mix the dry ingredients like flours, Salt and little sugar. Wet ingredients like water, levain and honey (if being used) are whisked separately. Both dry & wet ingredients are placed in a stand mixer bowl which is then mixed for not more than 90-120 seconds depending on the quantity. The mixed dough is then placed in a lightly oiled bowl for bulk fermentation. Wish to add this method works flawlessly.

@CulinaryExploration

Жыл бұрын

Thanks for sharing Dinesh

Best way to mix (any dough) - in my experience 👍

@CulinaryExploration

Жыл бұрын

👌👍

This bread looks wonderful! I am going to try it. I have some "Diastatic" Malt Powder. Would that work, or does the "Non-diastatic" Malt Powder work better?

I like your "porridge" method and I will give it a try - it makes a lot of sense.. My basic recipe is fairly high inoculation and I have been going, water-salt-starter to make a slurry before I add all of the dry flour at one time. But my starter slurry sometimes does not distribute well and I find obvious globs during folding or lamination steps. (I laminate when adding rosemary, but that could be added at the porridge stage as well!) My dough is 70% hydration and 10% of the flour is whole wheat. Thanks for the method and demonstration.

@CulinaryExploration

Жыл бұрын

Nice one David. Let me know how you get on with the porridge method mate

@davidhatfield4648

Жыл бұрын

Happy Monday, Phil. I did a mix yesterday and used the "porridge method" and it worked out fantastically. I made a single 800g loaf, 70% hydration, and 180g of very active starter. It mixed well just with the spoon - I didn't touch the dough until after a 30 min hydration rest. This is my standard mix method now. Thank you.

My approach is “all-in, flat beater+lowest setting for 8-13 min, then rest for 1 hr in the fridge or countertop, depends on the temp”.

Excellent video. I love your approach of demystifying the process and discovering that many of the steps are unnecessary. I am guilty of going down the rabbit hole of trying various techniques, following along with you as you experimented with many of the variables, only to discover that obsessing over the details results in marginal - if any - gains.

@CulinaryExploration

Жыл бұрын

I don't think I'll ever stop experimenting, it's fun. But I think it's important, to be honest about how simple the process can really be and not try to pretend it needs to be complicated. Cheers Rob

Can I use this exact method with a levain?

I like the sequence of this porridge method, everything distributed evenly. Used to mix water with starter, then salt, starter became stringy. Just baked the Malted Barley Honey loaf. You doubled the % of malted barley compared with the last recipe, the nutty flavour sure comes out, we really like it. I filled in the form 3x to download the new version of calculator, never received confirmation email?

@CulinaryExploration

Жыл бұрын

Hi Becky, pleased you enjoyed the recipe, I love the porridge element when I mix the dough. I haven't updated the calculator, but I have been playing around with it and experimenting with different layouts. When I'm happy with the next remodel I'll share it through the community email :)

Lemme tell you, it's been a few months since I made a sourdough, and I think I'm gonna have to make a new starter from scratch at this point because it's gotten a little moldy. Your videos preaching to simplify the process are absolutely mind blowing to me, and I can't believe I never thought about how complicated my process had become and how little it was actually doing for the final result. The last few I made were quite frustrating. I cannot wait to try your techniques.

how long du you bulk-ferment? any stretch & fold? just 10% sourdough in this recipe?

on a lighter note...I'd love to see some of your outtakes :)

I have never baked with malt or honey (except for regular yiested doughs to kick start the yiest), but I would think there would be no difference here if you remove the step of adding half of the flour mix first. I see this recipe has quite a bit less starter in proportion to the water and flour compared to may of you previous recipes. Is there a particular reason for this? Does the sweet honey interact with the starter similarly to how it does yiest or is perhaps just a way of slowing down the bulk fermentation process?

Just wondering if you might do a video using a stand mixer? Since I started using my mixer, I have not looked back! Would love to hear your opinion.

So this eliminated stretch and fold?

What is the difference between malted barley I guess flour and non diastatic malt powder? I noticed you mentioned adding malted barley to this recipe so is non diastatic malt powder the same?

When i left my sour dough bread in the Banneton over night, the next day when i wanted to bake it, 2 things happened: 1. there were no beautiful marks from the banneton (sad). 2. When I took it out of the banneton to the dutch oven, it spread and did not hold it shape. Any ideas? Fermented in almost 7 hours at, did two stretch and fold and 4 coil fold. 10% rye, 10% whole flour, rest manitoba baking flour. hydrating 68 percentage. I cant see what i did wrong.

You mention this was a 72% dough but when I mix at 72% (King Arthur white bread flour - 12.7%) I get a much, MUCH stickier dough … to the point that trying to handle it would be a disaster. I’ve been using the stretch and fold method and that works for my sticky dough and it has made excellent bread, but if I can get the mixing time down to 30-45 minutes like you demonstrate here that would save me a couple hours of stretch and fold time.

Your open crumb has me drooling. Man, I wish I could produce a loaf that looks this good. I have to say I always work w/ a levain, do a 1-2 hour autolyse, and it's a lot of steps. I perform the Rubaud mixing technique and it works pretty well for me.

Great. Thanks for share. Excuseme, what brand of jar water filter did you use???

@CulinaryExploration

Жыл бұрын

That’s a Britta water filter 👌

Since beginning sourdough a few years ago, I've progressively simplified the process, now to the no-knead method although I may do a few stretch and folds as well, so a blended technique. I like your 'porridge' method to get good initial blending. Usually, I mix the flours and salt, then pour my water into a valley in the flour which let's me skim off some if I overshoot. Then the starter and start mixing which first gets to a porridge consistency before the final dough. Usually a rest then of ~30-60 min. Always good to hear new wrinkles in the method. If you were adding inclusions (nuts, seeds, fruit), would you add them at your porridge stage?

@CulinaryExploration

Жыл бұрын

Hi Michael, I still use the no-knead method a lot. In most cases Id add the inclusions add the porridge stage

Great ideas💡 Phil. I still wonder why so many bakers wait on adding oil to their dough. My only guess is oil may inhibit the absorption of water?

@CulinaryExploration

Жыл бұрын

Hey Vic. Do you mean why they coat the outside of the dough in oil?

@VictorYepello

Жыл бұрын

@@CulinaryExploration I mean when oil is an ingredient. They get the dough together then add the oil to mix in.

Thank you for another fantastic sourdough recipe..I have malted barley extract, but have never come across malted barley flour..is it the same as diastatic malt powder or known as something else here in the U.K?

@CulinaryExploration

Жыл бұрын

Hi there Clementine, it’s non diastatic malted barley grains. You will find an array of malted grains at shops that supply ingredients for making beer 🍺 🤩

Hi there I have just found you on KZread. Back ground 65 yrs age - not that this matters …. Just saying. I am not a baker but have been interested in sourdough for a while now… 10 years or so. However ( and I do get to the point quickly) your comment on those being somewhat reactionary…. Let me say here and now…. thank god (notice small ‘g’) someone is challenging and is prepared to put there head up over the top and do so….. do it…. And keep doing it…. As the line in the film “Wall Street” says sheep get slaughtered….. Dont be a sheep be more like you… there are tons of videos here on YT …. thank you for yours Regards Mike

@CulinaryExploration

Жыл бұрын

Cheers Mike!

Hi Phil, another great video! Any tips for gas oven baking? We currently live in a rent place with a small gas oven. We'll started with a Dutch oven but the dough wouldn't get hot enough (even with a 1 hour preheat [which isn't good for the gas bill]). We now use a baking stone but end up with a burnt bottom and not a lot of oven spring. We've tried placing trays underneath the stone etc., to no avail. Any wisdom would be greatly appreciated

@barrychambers4047

Жыл бұрын

Have you checked your oven temperature with a temperature gauge? We usually get good results, even with only 10 minutes of preheating @ 485F, then reducing to 445F for bake.

@Kayenne54

Жыл бұрын

another "sourdough baker" mentioned putting water in a container in the bottom of the oven. I wonder if that would help? another one threw some water into the hot oven, after putting the dough in, and turned it off for 20 mins to steam (and get a further rise), then resumed baking as per recipe instructions.

Fantastic! I definitely am looking forward to simplifying my bread making. A problem I have is a hard bottom crust. I heat the oven and my Challenger to 475°F. I bake at 435°F with lid on for 20 min, and lid off 30-35 min. I use a silicone mat in the Challenger. The bread itself is great, but the bottom crust is too hard. Do you have any idea how to improve the bottom crust? Many thanks

@TheBluefandango

Жыл бұрын

Hi, I've also got the Challenger Bread Pan. Although I've not experienced a burnt bottom crust with silicone, or parchment paper or just straight on the cast iron, Jim Challenger recognises this possibility and covered it on his KZread channel 'Challenger Breadware' a couple years ago titled "How to prevent a burnt bottom". Happy baking

@paulettelanders322

Жыл бұрын

@@TheBluefandango Thank you, Dan. I need to experiment with my Challenger. My bottom crust is not burned. It is simply hard. I will report when I have a solution. Happy baking!

@Kayenne54

Жыл бұрын

Have absolutely no idea if this will make a difference, but a small pan with water in it, in the bottom of the oven? so that at least part of the baking process the bread is 'steamed'? I do this for roasts, and they end up very tender, even if it's a cheap cut. Saw on a different type of bread video (not sourdough I don't think) where someone spray misted the oven the instant they put the dough in. It may help reduce the "hard bottom".

If your effort is to maximize efficiency, you could measure your water first, along with the salt, honey, and starter, and lightly stir together. Then, put your desired flours into a separate bowl, and lightly stir together. Finally, put your flour mix into the water mix. Your dough would only really require one vigorous mixing procedure.

@amylevine4204

29 күн бұрын

Absolutely 💯 that is perfect! But I also so appreciate his method of passing up the autoleasing bc I felt this would be not be necessary w an extra step. His method is smooth!

Thanks of the excellent video. Can I use powder malted barley instead od the cracked malted barley? If yes, how much? Thanks

@CulinaryExploration

Жыл бұрын

Yes, just make sure you are using non-diastatic malted barley. Use the same measurements. Hope this helps

@MichalEliaz-dg3gr

Жыл бұрын

Thanks. It does not say what kind of malted barely it is. Is there's a way I can find out?

@CulinaryExploration

Жыл бұрын

@@MichalEliaz-dg3gr Have a look at this video Michal, the recipe is slightly different but I go into more detail about the malted barley - kzread.info/dash/bejne/Z3h2qJmDdJS8ldY.html

Here is what I do which is close to what you do. -H20 and salt -Add Starter to salted H2O and mix -Add flour (I generally mix AP and something else like spelt, the or WW) -Mix and let sit 30-60 minutes -Turn out and shape into a boule, bulk ferment (sometimes if I feel like it, I will stretch and fold a couple of times, but I do not find it makes a big difference) -After ferment, shape loaf and into banneton -Proof 1.5-2 hours on the counter -Into the fridge overnight -Bake next day

@Rob_430

Жыл бұрын

You have bulk ferment after shaping, it’s done before.

@Lagolop

Жыл бұрын

@@Rob_430 No, I do not.

@Rob_430

Жыл бұрын

@@Lagolop you edited, that’s not what you had the first time. You had shape then bulk ferment, no proofing. I know what I read.

@Lagolop

Жыл бұрын

@@Rob_430 Actually no, YOU misread what I wrote. Further if a comment is edited it will indicate that!

Hi. I am a bit confused with the malted barley element. Is this in the form of a flour or as grains ?. Having difficulty sourcing this item Thanks Victor

@CulinaryExploration

Жыл бұрын

Hi Vic, have a look at this video, I discuss it in more detail. It's a malted barley grain that I grind at home. kzread.info/dash/bejne/Z3h2qJmDdJS8ldY.html

Just curious to know your view, why do you add the starter and honey after the 1st half of flour? Would it not be easier to add in into the water mixture? Then only add in 1sr half flour.

@CulinaryExploration

Жыл бұрын

I've found that the starter and honey blend in easier when the prodigy consistency has already been developed. Maybe I'll do a side-by-side test to see how much difference it makes. Cheers JBz

The malted barley flour you use is a diastatic blended flour ? (how much MDP is in the flour by % )? (All sources recommend no more than .5% Malted Diastatic Powder (1/2 of 1%/ total weight of flours) but you put 10% malted flour into the mix)

@CulinaryExploration

Жыл бұрын

It’s non diastatic 👌

I try to follow different methods just to enjoy. But i’ve avoided the autolyse method as i feel it does not add any value to the final product. But usualy, i mixed the starter with water , then add the flour mix with the salt. Sometimes i leave it untouched overnight, or use the one of the folding technique, depends on the dough hydration. Thanks fir sharing your method. I’ll try it for sure.

@CulinaryExploration

Жыл бұрын

Enjoyment is certainly one important factor bud

@Rye_d_baker

Жыл бұрын

@@CulinaryExploration after this stage, do you do foldings?

@CulinaryExploration

Жыл бұрын

@@Rye_d_baker I might incorporate a lamination or two, it really depends on my schedule

@Rye_d_baker

Жыл бұрын

@@CulinaryExploration thank you so much

@Rye_d_baker

Жыл бұрын

@@CulinaryExploration hi. Last night I’ve activated my starter, and today made your recipe for 2 loaves. Just shaped them and put them in the fridge for overnight fermentation.

I think I'm going to be following this particular series closely. I'm having major problems with my sourdough and it's either from my proofing temperature or my method. I'm proofing at my room temperature in winter, which is as cold as 16/17c sometimes and I can't get a handle on the fermentation times. The bread comes out of the banneton and spreads/flattens.

@CulinaryExploration

Жыл бұрын

Hey Carl, if you are struggling a bit with the process then I'd suggest rigging up some kind of chamber to keep your fermentations around 25C. It doesn't need to be an expensive solution, a seedling/reptile heat mat can work wonders. You'll remove any issues with your fermentation stalling or slowing right down. This will help you schedule and get some consistency into your baking. Ping me an email if you want any tips.

@CarlPotts335

Жыл бұрын

@@CulinaryExploration that would be greatly appreciated, thanks. I haven't rigged up a fermentation chamber because I'm being a bit stubborn I guess. I used to work in bakeries and have friends who own them and they obviously don't use a chamber, or have a reliable 25c temperature. They tend to use the ambient temperature but I guess a lump of dough for 20+loaves will keep its core temperature due to its mass than a smaller piece would for 2 loaves.

@Kayenne54

Жыл бұрын

It wasn't a sourdough mix, but I once put my bread dough (lightly covered) into my car (during winter). It doubled in size in half the time it took in my chilly kitchen. (My car was parked outside at the time - which goes to show how dangerously high temps get in cars). It wasn't a blazingly sunny day either.

Why not mix the starter with the water to create even distribution as with the salt?

Hi! Did you have any experience with einkorn flour for a sourdough bread?

@CulinaryExploration

Жыл бұрын

A little, I'm experimenting with it at the moment.

@toptop3333

Жыл бұрын

@@CulinaryExploration My starter it's 100% from einkorn. In the meanwhile - until you'll surprise us with an einkorn bread recipe - I'll try to make a sourdough bread with flour obtained from my grain mill.

Curious - does the honey affect anything other than providing sweetness in your observations?

@CulinaryExploration

Жыл бұрын

Hey Steve, It certainly affects the colour of the crust and I think it helps to add some softness to the crumb. I'd like to say that I could tell the difference in flavour between honey and sugar, but until I try that blindfolded I'll sit on the fence ;)

@stevesheffield45

Жыл бұрын

@@CulinaryExploration Thank you for the response. I baked it last night and everything came out beautiful. I haven't used honey before so was curious if you used just for taste or if it helped with fermentation, etc. Love your videos, thank you. Cheers and happy new year.

Is the malted barley in the form of a flower? Want to get it right.

@CulinaryExploration

Жыл бұрын

The malted barley I used in this recipe was in the form of flour. It can also be syrup. Hope this helps :)

@ravenhhca

Жыл бұрын

@@CulinaryExploration Syrup sounds interesting Thank you

@keithepstein2812

Жыл бұрын

Malted barley flour and malted barley syrup have dramatically different sugar content and should not be substituted one-for-one. If anything, substitute malted barley syrup for the honey as the sugar content is pretty close. Malted barley syrup is expensive and hard to find in the Pacific Northwest of the United States.

I think this is easier because almost 3/4 of your flour is strong. It is a bit more challenging if you reduce gluten content.

@CulinaryExploration

Жыл бұрын

Hey Sebastiano, I think hydration plays a big factor. I recently produced a video about making sourdough with 10% protein flour. And although the flour was soft, it produced a wonderful loaf of sourdough when I balanced the hydration correctly. Getting the base formula right is one of the key steps. Hope this helps

Do you still fridge it overnight?

@CulinaryExploration

Жыл бұрын

Most of the time, it depends on which works best for my schedule.

Unfortunately I can't eat honey, because of my fructose intolerance. Can I leave it out or can I substitute it in any way? :)

@CulinaryExploration

Жыл бұрын

Leave it out Peter, the recipe will work just fine

@peterlustig4500

Жыл бұрын

@@CulinaryExploration thanks for the quick reply! :)

Can you please do a whole wheat recipe that is just using whole wheat flour (not half and half)?

@CulinaryExploration

Жыл бұрын

I will probably make a video on how to develop your own wholewheat recipe in the not-too-distant future, stay tuned :)

How would i make this recipe 80 percent hydration??

@CulinaryExploration

Ай бұрын

It's not quite that simple. Not every type of flour will handle 80% hydration (not to mention climate/skill). I'd suggest using a sourdough recipe calculator and increasing the hydration up in increments of 3-5% until you reach the hydration that suits the flour, your skill and the climate you are baking in. There are lots of good calculators out there. You are welcome to use the one I designed specifically for sourdough. It's available on my website - www.culinaryexploration.eu/sourdough-calculator-signup - keep me posted!

Quick Efficient. Rational.....you're gonna p!ss off a lot of people with this kind of stuff. LOL

Hi ,what do you mean by ,good quality bread flower ,please? Protein content about 13%?I follow lots of bakers on Instagram and you tube ,but to honest I hate how they ignore to mention this aspect in their master recipes " ...10% or 12% or 14% is not the same think.. Thank you ,and sorry about the rant...

@CulinaryExploration

Жыл бұрын

Hey there. choose flour from a reputable mill or producer that has been produced for bread making. The protein content is normally listed in the nutritional section. Flour with a protein content upward of 12% will produce a dough that is relatively easy to handle.

Do you know that you have a habit, when you cover your dough, of tapping twice on the lid? I always watch for it since I noticed it!

@CulinaryExploration

Жыл бұрын

It's might have mentioned a couple of times Chrissie ;)

@chrissiewindsor

Жыл бұрын

We all have our little tics & quirks don’t we? The bread is brilliant though!

I can't get over how much your voice / accent resembles that of "Roy" @brett goldstein from Ted Lasso.

@CulinaryExploration

Жыл бұрын

LOL, I've got no idea who that is, I guess I should check it out

@stinkydanlucas

Жыл бұрын

@@CulinaryExploration no joke... It's one of the most well written shows I've seen in years. It inspires hope. Do yourself a favor and watch a couple of episodes.

@CulinaryExploration

Жыл бұрын

@@stinkydanlucas I'll give it a go, I think I saw it on Apple TV

@suzyb.6234

Жыл бұрын

LOVE Ted Lasso!!

Correction.........Is the malted barley, flower??

@CulinaryExploration

Жыл бұрын

I answered on your other comment bud

@ravenhhca

Жыл бұрын

@@CulinaryExploration ......I know now, didn't know then.....thanks

@ravenhhca

Жыл бұрын

And you got the bud right.....I could have been a budette

Save yourself a step and mix the water salt starter and honey at the same time it makes sure everything is evenly distributed in the water

@CulinaryExploration

Жыл бұрын

That's interesting THICC CHAD, that's the way I used to mix my sourdough. But don't you find that the sourdough starter is hard to mix into the water as opposed to making a porridge?

@thiccchad6690

Жыл бұрын

@@CulinaryExploration I live in a hotter climate and use room temperature water so it all mixes together really easily, but if you live in a cooler climate I can see how the porridge would be better

@iamrobcrawford

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@@CulinaryExploration I typically combine the starter, water, and salt (along with a bit of olive oil) and it blends easily. Flour gets added to that with no problem.

I've found that shaping with a tool isn't even worth the time, just coil fold in the bowl between fermentation periods.

to start great vid, thank you for putting out such a succinct and achievable tutorial. i have a minor gripe with wording in your lecture. to say that adding salt will not affect a general approach to mixing; without exception for highly enriched dough or to have easily reached intensive mixes. is a slightly express mixing method and leaves out the functions of salt on gluten hydration or enzymatic hype that would usually be highlight even if disregarded in a specific mix, this could be misleading to a novice baker. that said, i too do not withhold salt for a lightly enriched sourdough either and your loaves look glorious. im my usual habits even with salt added if you work the dough lightly(as little a 2 folds) with just a few very short rests (apox. 5 min) thrown in you can still make very low effort extremely complex structure with minimal oxidation for a less rustic easy pan bread. as to if an autolyze in necessary, that is dependent upon the desired product. i feel a lot of people learn about a tool in the kit and think it needs to be applied everywhere, when in reality it in just a method that will have a small affect which may enable a tricky dough to be functional. i dont doubt you were trying to avoid over complicating the explanation of process (or baiting a rant or two... algorithms lol) and know all listed info. as i said great vid, baking should be accessible to everyone. keep up the good work.

I actually prefer your method. It’s just not worth it to spend all day waiting for the autolyse, and then massage in the starter, AND the salt, AND the stretch and folds.

Your dough get so firm because of your crazy elastic chewing gum-like super starter. Can you tell us how you get the starter so firm?

Bro actually it was no BS.

Why not pu the recipe in the description box instead of all that other bull crap. I just want to see your list of ingredients and ratio.