Finally…someone explained this perfectly on how to have the starter ready to go by letting it percolate after feeding for a couple of hours and then in the fridge! Yay! I’ve been watching videos literally all day looking for this! Thank you so very much!

@C00ltronix

10 ай бұрын

Not really needed, I feed once every 4 weeks or so. And why so much? I have maybe 50g. I use 10g to start a sourdough. Fridge space is precious ;-)

@Cruz0e

4 ай бұрын

wasnt that perfect... I don't know how often, how many times he folded etc.

Love it. Explains the importance of starter health and temperature, and the amount of fermentation.

@adryellearaujo1222

9 ай бұрын

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🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdoughbread

Please, remember us in Europe mentioning centigrade with Fahrenheit... I enjoy your presentations made it easy and sooo playful. Danke!

@meisievannancy

Жыл бұрын

C = ( F - 32 ) X 5 / 9 If ideal oven temp is 428°F So 428 - 32 is 396 Divide 396 by 3 then X5 and divide by 3 again, gives 132x5/3 is 660/3 This equals 220°C

Loaf 2 is beautiful...🎉 Meaning we can use waterbath for fermentation with speed. Thk u🙏 Ur video is really fun to watch💪👍❤

If you put dough in the oven with oven light on ,that would work for proving as well Thank you for this video .Great experiment

Now that was fun to watch I love bread can't make bread have tried but it's fun to watch someone else Master it🥰👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

Loaf #2 is great! I’ve been using the oven ferment method with decent results, but I’ll have to try the water method. I didn’t see what your oven temperature was, please share. Nice job explaining your process. Thanks

@beezalbub7325

4 ай бұрын

Fermentation temperature for oven was 95° F for baking he said he was setting the oven to 480° C, but I'm certain he meant Fahrenheit as I'm certain his oven is not capable of 480 centigrade. 😅

The winner may be was the last one as you said it was over fermentation,I think maybe the third method was the best one because we can keep it in the oven in the shorter time to get the same result as the second one.

Hasilnya betul2 amazing

Excellent show. I needed this info much. Great.

Of course, a longer fermantation would develop better sour flavor. Another small trick, if you don't get the doubling or rise of the raw dough or if you want a more sour taste...add a table spoon or two of pickle juice and mix it in. Works great.

@helenjg4857

3 ай бұрын

Or apple cider vinegar.

Your a master for sure!

After following and failing with other recipes, I made this bread following this method. The bread came out great. The app is extremely helpful. Thank you.

Gluten great work cut that loud music out not appropriate as I feel like switching off, perhaps try something else. Trying to learn concentrating on your amazing and outstanding work as I love listening to you. Thanks.❤

75g of wholewheat flour is 15%, not 55% as shown on your phone app around 1.35.

I love when you do some testing. Thank you., well done 👏

Amazing MASTER ¡¡ kisses from Mar del Plata

OMG, fire the producer, too much music and too loud. Back and forth volume. Intolerable.

Very interesting thank-you, I found the answer for a cold kitchen was water bath too......then for the starter , my electric yoghurt maker is perfect.

Please, what temperature did you turn the oven down to once the dutch oven lids had been removed ? Thank you.

Adorei o vídeo.

Title should be "Experimenting with three types of temperature during fermentation." 1) Use starter from refrigerator 2) ferment room temp, water bath or oven 3) select water bath. Video shows underproofed bread (room temp -- big holes, no good; this is why most bread recipes take longer); okay proofed bread in water and oven, but makes a flat loaf (not much oven spring). Results are yes, you can make sourdough bread in five hours with a fresh starter, but... results aren't as good as if you do it overnight...

@Annietry17

Жыл бұрын

Thank you for your summary xo

@foxfire1112

7 ай бұрын

Except you didn't taste the bread which he said was the entire point of the experiment. So no, that shouldn't be the title. The point is clear, can you make a quick sourdough in 5 hours, not can you make a perfect sourdough in 5 hours

@tomohia1428

Ай бұрын

Looks delicious to me

I think I'm ready to try this kind of bread

pro bakers never store sourdough in a fridge, Lactobacillus Sanfrancinensis require stable temp. At home if you don't bake you make stiff ball and put in a fridge to then wake up your sour ball by diluting to pancake dough then as again feed with flour to get final dough consistency. Leftover again stiff ball to the fridge for next batch. Your families 100 years ago used dry sourdough from mixing bowls for next weekend batch.

@2adamast

Жыл бұрын

Sourdough could be a mix of just anything including salmonella and listeria

@derrevolutor6347

Жыл бұрын

You are very wrong. There are a lot of diffrent sourdoughs, including cold storage methods. I saw it in a lot of bakerys, also made by german bread someliers. If you wanna cool it you need to put in warm water. The sour or even the bread can be 100% hydrated and still be stable over 2 or 3 days, depending on the basis sour. I am a german master and we are educated quite well over the microbiologie of our products.

@derrevolutor6347

Жыл бұрын

@@2adamast a healthy sour preserves itself to a certain degree. There is a technique that stabilises itself which creates edible sourdough that you can keep in a box for literally decades without going bad.

@2adamast

Жыл бұрын

@@derrevolutor6347 I checked for listeria and there is no reason why it wouldn't grow in a fridge/cold, lightly acid environment. I would stick to the old wisdom of not eating raw dough or sourdough.

@derrevolutor6347

Жыл бұрын

@@2adamast how much do you wanna eat to get the shits? I often taste the doughs, but its not like you eat more the 10grams. Also I doubt that there is a significant survivalrate of those bastards, becouse bread gets a core temperature of at least 89°C in the oven. Mold is a bigger problem. But thats another story.

I loved the video.I’m going to bake it like you did.

Great experiment, thank you! What was the internal temperature of bread #2 While fermenting ?

where I live is 28ºC every day of the year, so yeah! I think I'll give it a try!

I learn a lot about sour dough from you 🙏🏼😊

Thanks for your great video! I just realized, how i relaxed, when you turned down this annoying background music to hear the bred "talk"... I would prefer your videos without the music....👍

Great video, just one thing that confused me, at 22:10 min you say 482 Centigrade, but I see on your oven dial around 250, which that make sense in centigrade, is that right? Thanks.

@helenjg4857

3 ай бұрын

You always drop the farenheight conventional oven temperature by 20 degrees when converting to centigrade fan oven.

Gracias por la receta me sirvió y me quedo espectacular ❤️

@eltikyawewonao7446

7 ай бұрын

Lo viste en inglés?

I Sourdough enjoyed that

Gluten Morgen...what is the make and model of your countertop convection oven?

ADOREI O VÍDEO ESPETACULAR!!!

Muito bom

They’re all lovely!

Buone festività a voi e a chi vi vuole bene 😊

I wonder if #3 had spent the banning time in the fridge it would have been the best one

Beautiful bread.❤

This was great info

Muito bom adorei

I'm not sure whey adding time pressure has any point at all. Sure, I can easily make a sourdough (usually 4 at a time) in 5 hours. And there is still time to do 30 mins autolyse. The dough proves fine (I have a proving oven that is very controllable) and rises fine. Baking takes 45 minutes. But.....although this speed is easily achieved, the sourdough does not taste as good as one that has had a slow prove in the fridge overnight. As taste is the key aim I prefer to take much more time.

What oven are you using.

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María José Gostei do vídeo

Muito bom, adorei 🥰

I guess we just have super wild yeast. because we get loaf number 2 results in 2 total hours for our sourdough.

Hola! No dices cuanto tiempo lo dejas en la amasadora amazando

❤❤I’m love played this video

Muy buena

Great video but the up and down volume of music is annoying!🙏

I would love to find the recipe for Gray bread made in Bad Godesberg, Germany. Unfortunately mom lost the recipe given to her by the baker

WOW!

Very nice

Gostei do vídeo

My sourdough a few months in the fridge …. Still can use?

what do you line your bannetons with?

@jgreen7070

Жыл бұрын

Rice flour is fine

Guten morgen☀ 🌝⏰

Is this mean that in the home condition you just can't make this beautiful bread? I mean it is so impractical to have starter in the fridge and to feed it every day just to use it few times a month... Is there anything we can do at home and achieve similar results using the yeast? Great video, I enjoyed the process, and beautiful bread also. Thanks

@TheANDRAXY

Жыл бұрын

I keep my starter on the counter (22°C ) and feed it once a day. I have it in a shot glass, so I use only 4g of starter, add 4g of flour and a bit less than 4g of water daily. (I always use new shot glass) One day before I make the dough, I transfer it into a normal 2dL glass container and feed it so I have about 100g of starter once I add it to my dough. I found daily feeding of the starter essential, and 4g of flour use per day is basically nothing, and takes 2 minutes of work. I also ferment the dough for around 17-20hrs at room temp until my dough probe doubles in size, and proof for extra 4 ish hours. It comes out perfect.

@mrtech2259

Жыл бұрын

You can make fine sourdough bread with old starter that has been in fridge without feeding even for a month.

@TheANDRAXY

Жыл бұрын

@@mrtech2259 Yea you can make it directly but the yeast activity will be extremely low, and it will taste really sour.

@romanandresgonzalezgutierr6406

Жыл бұрын

​@@mrtech2259 in fridge, without even feeding for a month. Please, tell me more.

@mrtech2259

Жыл бұрын

@@romanandresgonzalezgutierr6406 it might need a longer bulk fermentation, but adding unfed sourdough starter to a dough is just like a feed, after not being fed for a while, the loaf will take a bit longer to rise, and might be slightly "different" (not necessarily worse, or better) but it will be delicious and enjoyable

Can we use whole wheat flour

@karilebarron18

Жыл бұрын

Yes, I mix whole wheat with bread flour and all purpose flower. Add 1 oz water for 8 oz whole wheat as it absorbs more water. Have never used more than 1/3 whole wheat 1/3 bread flour 1/3 all purpose. It created a very nice bread. Blessings

@2adamast

Жыл бұрын

Whole wheat 50 to 100% is slower and rises less but 5 hours is good enough, it just doesn’t give competition style results

Muito show❤

Adorei 🥰

so #3 could have been done just a little faster than #2 is what i'm hearing. It was just a little over, so if you needed 4:30hr bread then that's the way to go.

@andrejgregoric1324

Жыл бұрын

it has more to do with elasticity of bread at certain temperature. The owen one is above recommended fermentation temperature (35C instead of 27/28C) and dove gluten behaves different too, not just yeast... And using the same time for all three is kind of off, since dove development heavily relies on temperature.

I only bake for my family so would u suggest I use my Maxine or by hand?

@sandrawestley4193

Жыл бұрын

Both work, one easy the others hard work, do what your happy with its not critical.

Muy rápido pan de masa fermentada. 🤪

@barrychambers4047

Жыл бұрын

I thought it was a well thought out experiment with a lot of valuable information! Thank you!

is possible to bake bread dough directly from the fridge..after 24 hours in the fridge

@Youtupe69

Жыл бұрын

yes no problem. Baked a bread after 72h from the fridge and it was still fine, just more sour

How many % of protein is your strong bread flour?

@shippuuden28

Жыл бұрын

I would guess at least 14%

@glutenmorgentven

Жыл бұрын

IT´s around 13%

@ima7333

Жыл бұрын

@@glutenmorgentven thank you

Maravilhoso ❤

Only one stretch and fold???

Gostei❤

A like the video

A bread in five hours and the world travel in three days😂 Is it a special bread for swiss cheese?

Wanba tell me there u out 100g starter lol there was arround 400

why isn't the video 5h long ? 👀

How much water and salt?

@helenjg4857

3 ай бұрын

390 grams water, 10 grams salt.

beri dificul

See Gluten Morgen's sourdough starter 5 days if you have no starter.

Bread with a tunnel system? Not really.

it's not possible. you had a ready to go starter

The ear-splitting music is a disaster in this video.

😀👍

Hi. Your method is too complicated for beginners to make a sourdough starter and Bread 🍞. I was hoping to learn from you easily the technics and tips. You are officially Professional bakers when you say I don’t need to measure flour and water for a starter. You did this a lot to make good bread 🥖 🍞 because you know all the technics Please make sure to put the measuring for the starter and measuring for making bread how much needs flour and water in the description below your video. That might help. Thanks

Easy recipe with a 37 minute long recipe lol

What happened to the Argentine accent, aguanta che.

@glutenmorgentven

Жыл бұрын

jajajaja lo podés ver en mi canal en español!

I can't imagine why we're even mentioning Fahrenheit - only 4 countries out of 198 use that old fashioned measurement. Bahamas, Belize, Cayman Islands, Palau and the USA. Maybe if we didn't keep baby sitting them, they'd realise how outdated they are.

really dissapointed ....i followed all in the video.....no success at all

Delícia pura

no no no You need to make everything in 5 hours not have things working over night like the starter that A Lot Longer than 5 hours . Within 2 and half minutes you have proved the 5 hours false ! :( I was looking forward to having a good sour dough bread in 5 hours but as long as you spend 12 hours before its ok ???

@joeb4142

Жыл бұрын

🙄

@sandrawestley4193

Жыл бұрын

You need to feed your sourdough starter before you use it, even baking sourdough bread in 5 hours it’s just not allowed to ferment enough in the bread.

The app is only in Spanish so worthless to me, I also thought he was going to make a sourdough starter in that time also. So not really making this bread in 5 hours.

@71volare

Жыл бұрын

I agree. The App is not as seen on the screen. My iPhone ersion already deleted.

@That_Girl_7_11

Жыл бұрын

@@71volare mine too, I deleted it straight away when I saw I couldn’t use it!

@marcussmith799

Жыл бұрын

if there was only a way to translate words with the internet. Could you be an more lazy?

@cucamarcha

Жыл бұрын

Tomorrow is coming the english update!!

@That_Girl_7_11

Жыл бұрын

@@marcussmith799 not sure what you’re implying but if he’s speaking in English and telling me about the app I would want it to be in English and not have to go to the fu king trouble of having it translated on another app!

Ill save you all some time...NO

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