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!

@SylviaRustyFae

2 жыл бұрын

I love everything about this and hope for your success

@the_bread_code

2 жыл бұрын

​@@SylviaRustyFae thank you!

@eleanoraddy4683

2 жыл бұрын

There was a "chain letter" of dough that went around the UK once upon a time when Facebook was new. Can't remember the name of the starter but it was a whole recipe along with it.

@ernst_42

2 жыл бұрын

please do your perfect sourdough starter and bread glutenfree with buckwheat flour :D

@susansaruk3656

2 жыл бұрын

U write the book, I will gladly purchase a copy.

Finally a nerdy engineer who analytically explain bakery instead of just listing do-this do-that. You answered a lot of questions I had, so thank you very much, and may the gluten be with you too.

@thetruthserum2816

Жыл бұрын

..now to build an Ardiuno or STM32 Microcontroller C++ program and contraption for a "Sourdough Starter Machine"... Put flour and dechlorinated water in hoppers, and press go... It would have a discards bin and an auger system, etc... It will use a fluid metering pump like a Keurig to meter the water, a miniature clay extruder type dual auger to stir and process the starter, and a purge gate for the discards, cleaning, and harvesting. The discards could be dropped into a dehydrator bin or conveyor belt so as to turn the extras into dried starter automatically. Consumes 10 grams flour per day... (or you can adjust the batch size in increments) Make it the size of a 1 lb breadmaker... One might be able to hack a bread machine for a quick prototype (but how to get the daily discards would be interesting)...

@zss2032

Жыл бұрын

....making it more complicates like fixing a car engine... Lol!

@cryptonerdhindi4093

Жыл бұрын

Hail Gluten 🫡

@bread-studio

9 ай бұрын

Nerdy engineers are the best bakers

@hablin1

3 ай бұрын

Yes well he is German they really get into things 🤣🤣🤣

Since every KZread sourdough expert seems to have their own, unique way of making bread it seems wise to hitch your wagon to one channel and stay with it. I'll stay with this guy - he seems pretty well versed and he has flowcharts, which really sealed the deal. Bread on...

I too use the stiff starter method with a small change. I mix 25gms of flour and 25gms of water with the 10ths of starter and then add 25gms flour to cover the top of the stiff dough. When I’m ready to use it I pull it out of the fridge and feed it 25gms of warm water. I feed twice before making levain approximately 6 hours apart. I reserve my 10 gems of starter and make my mix again and put it to bed in the fridge. I have plenty of levain for my use and a long lasting starter with no discards!

@MsOLWYNN

10 ай бұрын

Hello, when you say feed twice 6 hours apart.... what do you do? And, Does it stay on the kitchen bench? And what do you mean when you say you reserve starter? (Sorry, beginner mate😊)

@LadyGreyAgeingDisGracefully

10 ай бұрын

@@MsOLWYNN I give about 50gms of flour and 50mls of warm water. Just small amounts to get it going and have to use warm water. If it’s not very active after this I will feed it again but I might discard half. You don’t need 1kg of starter. Which is what can happen if you don’t discard.

@LadyGreyAgeingDisGracefully

10 ай бұрын

@@MsOLWYNN and reserve starter means keeping that small amount back to put back in the fridge. So like I said above.

@LadyGreyAgeingDisGracefully

10 ай бұрын

In all my experiments with sourdough I’ve found this guy’s knowledge the best out there. If you get his book/information you will learn quickly.

I followed this video to make starter from just water and whole-grain Einkorn flour and used the discard for crackers. The starter worked and the crackers are delicious. I'm shocked how easy it was and the quality of the output. Thank you The Bread Code.

Just ordered your book. Excited to learn and try

This video is worth gold! Thank you so much for making sourdough baking easy step by step!

AMAZING Video. Hoping for your book to come out soon.

This is pure gold . I keep coming back here to refresh my knowledge about sourdough ❤

I love making sourdough pancakes with my discard. The sweet maple syrup contrasts nicely with the sourdough. Thanks for a terrific video.

Thank you! that answered a lot of questions I was having that I didn't get from other videos. Best video!

Hi Henrik! this film, along with many others on the channel, is not only great and filled with hands-on knowledge, but it is also fun!

Loved this video. Keep them coming.

I just want to thank you and tell you how much I appreciate you and your work !!! I just downloaded the book and I couldn’t be more grateful so thank you so much!

I love the idea of traveling with your starter! Also, thank you for providing so much detail in this video. You've mentioned things I haven't even heard of yet as a beginner. Very eye opening. It also shows me how much of a rabbit hole I'm falling in 😅

I'm overwhelmed. Hope I can do this. Ty

Hello. Thank you so much for the video and the book 😊

You have a good sense of humor and lots of great information. Thankyou for sharing! I'm ready to try my first batch of sour dough starter and bake my first loaf of sour dough bread.

Interessant. Nach einigen verschiedenen Varianten mit diversen Mengenangaben und Temperaturen mach ich meinen Sauerteig auch einfach 50g/50g. Temperatur des Wassers nach Gefühl und auch die teilweise Entsorgung des Sauerteiges mache ich nach Gefühl. Ich benutze auch immer das gleiche Gefäß, Wechsel also nie. Hab jetzt auch einen neuen gestartet mit 70g Mehl und 50g Wasser. Der ging bei gleichem Mehl und gleichem Wasser merklich stärker auf. Damit hat es auch das erste Mal als langeführtes Sauerteigbrot komplett ohne zugesetzte Hefe geklappt

@the_bread_code

2 жыл бұрын

Perfekt. Genau so sollte man es machen. Ich mache es auch sehr stark nach Gefühl!

Phenomenal instruction brother, much appreciated 👊🏽🙏🏽✌🏽 🍞

Great thorough science intro to bread making...enjoyed as i begin my research to perfect 😊 !

Thanks so much for posting this clear, easy to follow method for making a sour dough starter. I’d tried another KZreadr method and after ten days it was still not very active. I’m in Australia and it’s really cold earlier than normal this year, but following your tips I had a starter within 5 days and I made my first bread with this on day 6. I then made a stiff starter and the second loaf that I made with the stiff starter was great. I need a few more bakes to learn how to develop better dough strength, but I’m sure I can follow your tips to develop my skills. Thanks heaps!

Your expertise is impressive!

Great help, I’m definitely struggling with my starter so will try your tips.

From yesterday I have started to make starter, so thank you very much for everything.

Found your channel recently and really love the content.

Great video. I’m brand new to bread making. This is great info thanks. Will definitely be checking out your other videos.👍

Thank you so much. This video worth million views

This will help as I am just getting into sourdough. Thank you

I always saw all these thick amazing starters on videos and wondered what I was doing wrong as my started grew amazingly during the day just to deflate following morning, the majority of the videos on the internet never mention the STIFF STARTER, thanks so much for all this VERY CLEAR information, just what I needed to understand!

Awesome video as always! 👍🏻

Wow what an incredilby well done video thank you!

hi. i enjoy your videos and have learned much. i only started trying to bake sour dough (baguettes) for less than 2 months. i live in the subtropics and my starter was fully developed in 4 days. have since switched to your stiff starter which was ready in 2 days but i fed it another day. indeed a game changer. the flavor is much milder and subtle. looking forward to your new projects in 2022.

Yok are amazing.Thank you so much for your information

You are so generous . Thank you very much

I love it.... "I'm an engineer and we love flowcharts"

0:41 That clear steaming bowl is amazing! I'm going to have to find something like that.

This is amazing. Thank you so much!!

Loved your video, very helpful.

this a pure gold... thank you so much!

@the_bread_code

Жыл бұрын

Thank you

Enjoyed your video, which is so easy to follow. It's a joy listening to you. Thanks for sharing. I'm going to begin making you recipe now. See what happens.

Great video. Thank you.

After watching a ton of videos on how to make a sourdough starter and how to use it to make a sourdough bread and getting confused, I found your channel and your instructions are very clear, simple, and have helped me a ton. Thank you so very much

Hendrik. I love this simple style of presentation that is so fresh. I know everyone will like different styles, but here there is no messing around or deviating too much. It is far more interesting to follow and leaves the viewer wanting to try it and also wanting more in this style. Please keep this new style up.

@the_bread_code

2 жыл бұрын

Thank you 🤗🙏🏻

@conexant51

Жыл бұрын

Yep! The way of engineering.

@maboo736

11 ай бұрын

Interesting take on stiff starter! I am tempted to try it since I live in a warm climate and it can inhibit bacterial growth. However, some other blogs state that it results in a slower fermentation, and more sourness. Isn’t this contrary to having more yeast (speeds up fermentation)? Also how would a levain affect a starter? Would that count as a conversion or are there properties remaining with the starter that have already been trained?

Many thanks for sharing this valuable knowledge....you've done such great work!

@the_bread_code

Жыл бұрын

Thank you!

Love the Miro board flow charts!

Nice video, very reformative. Love the flow charts, that suits me.

@hellorecroder

2 жыл бұрын

Informative !!

I hate the taste of sourdough - but my mother loved it. This is very well explained. Thank you for sharing your knowledge and experience

This is the finest instructional video I have ever watched. I’m 76. A retired IT businessman and comp sci teacher. This is perfect.

Thank you so much. I was super confused, especially about the discard stuff lol

Thank you Thank you Thank you. This is insane stuff🙌🏽

Excellent

I actually watched this whole video without skipping haha. Loved the video, thank you!

Super informativ .Danke so sehr 🙏🎵

I am very excited about this! I will try to do it as soon as possible! thanks so much! You are amazing! Thanks

@the_bread_code

Жыл бұрын

Thank you 🤗

@the_bread_code

Жыл бұрын

Thank you 🤗

I strictly followed your guidelines and cooked amazing sour dough bread Thank you immensely I wish I could share photos

I have often asked on on my many sough dough groups about our summer heat and was told keep in the fridge or doesn't really have much affect, summer my sour dough mostly failed. My house could get to 50°C in the summer. So I'm going to try your %'s of starter and see how I go. Thankyou for a very informative tutorials...

Thank you for the great tutorial! What I like most is the info on how to tell when a starter is ready, other than "X days" instruction which is not very reliable.

Dear Hendrik, thanks for your videos! looking forward reading your book. Could you explain, or make a video, about how to use the stiff starter? That would be really helpful!

Can you show us how to make a sourdough focaccia? That would be amazing 🤩

Such a huge vlog on sourdough!!! 😱. It's amazing how every intricate details are covered in your videos mashallah. Thanks, you are a great help. We in India make lots of recipes out of sourdough and call that fermentation "khameer" in Hindi/Urdu. Edit: it will be great if you cover those recipes too. Thanks 👍☺️

Awesome starter travels.

Thankyou for the free book, I love to free share knowledge that makes life better. It takes a village!….

@the_bread_code

Жыл бұрын

Thank you very much!

super. thanks!

This is a great video. Here are some extras from an old baker who reads up on the science as well. Most of the yeasts in grain or on the outside, the bran. This is discarded in the making of white flour. Staring your natural leaven using wholemeal flour is a lot faster. (Yes I noticed you did this.) Rye flour has much more available nutrients. Switching 10g of rwst feed when I see bubbles and the second feed 8 hours later. It is ready to use in about 48 hours. The lactobacilli move in and get established over the next four weeks. They mainly come from the bakers hands and the atmosphere. So the leaven will improve. You can convert to a stiff stater in one feed. This is based on years of experience. For years people have overcomplicated the whole natural leaven thing. They are extremely robust. As for taking your starter with you to collect yest and bacteria from around the world and buying 'ancient' sourdough starters from others. It does not work. Withing a week or two your yeasts and LABS get replaced by the flours you use at home and the LABS in your home. This assertion is based on biochemistry research. It's superb to see someone using a fridge instead of discards. The only time I use discards is on those odd occasions I have mistreated my starter and it becomes too acidic. This is the best video on this subject I have ever seen. A joy to watch.

Over the years, I've watched many people show us how to grow starter. The techniques vary greatly and I'm sure they all work. That's really the instructive point: They all work. I am not an engineer and must have inherited the genetic material that made my parents instinctive cooks. I don't think they ever measured anything in the kitchen. For starter, flours from different parts of the world will likely produce different starter characteristics. The yeast spores are in the flour. The glass container must be very clean, i.e. no detergent residue. I use all-purpose flour. Any water will work but I've had much better luck with distilled water. Do not touch the starter with your fingers. Early contamination should be avoided. Rinse the fork or spoon you use to stir the mixture before using it. I don't weigh...just start with a tablespoon of flour and enough distilled water to make a very thick batter and take it from there. In a few days, mine doubles in about 2-3 hr. When I plan to bake I try to have enough starter for a loaf, use it all and regrow the next batch from whatever is left in the jar...usually whatever is left clinging to the inside of the jar. Works well...no waste.

@simplybeautifulsourdough8920

2 жыл бұрын

This is interesting. When I first started, I used to use distilled water. I can see where it would be beneficial to do so at the start but I've never rinsed my utensils and my hands have been all over my starter from the beginning. As time has gone on, I discovered it made virtually no difference when I used tap water. Now we are in a home that has a water softener, and that doesn't seem to make a difference in the feeding of my starter, either. If anything, it's made it stronger. I think it has something to do with the small amount of increased sodium levels in the water. 🤷‍♀️ Once starter is good and strong, I've discovered it's not the delicate thing I used to believe it is. It can handle a lot!😉

@wholeNwon

2 жыл бұрын

@@simplybeautifulsourdough8920 My comments were intended to help those who were planning to begin the process of developing a new starter. Many end in frustration when the process seems much too slow or repeated contamination with fungus occurs. Decades ago I suffered similar failures and tried to learn from them. Following the guidelines I outlined seems to work reliably. But, as I said, they all work...more or less. I certainly agree with you that, once a starter has developed, it is very hard to kill. That reminds me: It's been weeks since I've fed mine, so better get to it.

@nancyannesunboxings

2 жыл бұрын

@@wholeNwon LOL! Totally agree! I was in a hurry when I replied to you and didn't make it clear that your tips are great for erring on the side of caution while getting 'er going. I think one thing I was worried about as a newbie was doing something down the line to kill the starter I'd worked so hard to grow and maintain. In my reply I was doing a crummy job of attempting to point out that once you have a strong starter established you don't have to be so careful. I apologize for not being clear about that.

@wholeNwon

2 жыл бұрын

@@nancyannesunboxings Not at all. It's a fun topic. There's so much written on what is basically something very simple. I'd add that long ago I had 3 or 4 jars of different starters (some with "legend" histories"). Each produced loaves that did taste different. But, as time went by (it does tend to do that), those differences were lost. It's easy to understand how that happened but it makes one more aware of the biologic cloud in which we function. Enjoyed your comments. Thank you.

@dalepres1

Жыл бұрын

@wholeNwon, I definitely respect Hendrik's knowledge and experience and much of my own process comes from what I learn from him. But he recommends a digital scale - and I use a digital scale every time I bake - and that is a purely modern tool. So you come along and recommend how your parents cook, telling of your own instinctive skills yet your own methods suggest they are modern technology based. As Hendrik mentioned in the history of sourdough, it has been used for thousands of years. People have been successfully baking sourdough breads long before the concept of sterilization was ever even a thought and certainly before you could get distilled water in the home kitchen. Rinsing utensils with raw well water in the pre-1900 kitchen wouldn't have created the sterile environment you suggest. How do you knead or stretch dough without touching the starter with your hands? Many of us today, me included, are germaphobes and wash our hands all day long. The Middle-Ages housewife didn't even wash her hands after going to the latrine. I do love making (and eating) sourdough using all the modern technology available to me but my original reason for learning to make sourdough was to learn how to feed my family in a disaster when I don't have all the modern accoutrements. I'm not arguing against hygiene and especially not suggesting anyone not wash their hands after going to the bathroom. I'm just suggesting that perhaps the real way to bake sourdough is the old-fashioned way of making the dough by hand and by feel, keeping a bit of dough for the next batch, and not worrying one's self so much about whether our dough hydration was 69% or 70% or whether one used 426 grams of flour instead of the 425 grams the recipe suggested. Without a doubt, the best sourdough video I have seen on youtube was a grandma who baked her sourdough without a scale and with starter that was culled from last week's dough. It was simple, fast, and reliable.

Discard is so tasty and good. Another thing I like doing is frying it directly in a pan with herbs folded into it. VERY tasty and great to eat with breakfast and dinner right after you feed your starter.

@the_bread_code

Жыл бұрын

That's a great idea!

I started to change my starter to a stiff starter after watching another video of yours a couple of days ago, usually if I feed in the afternoon/evening when I get up in the morning it’s deflated but the stiff starter is still nicely domed!

@kornelijamilosevic1687

4 ай бұрын

Did you bake bread with stiff starter? Is it easier process?

Thank you😊

Big thanks! 🍀🤙🍻

Thank you so much for teaching me this! I appreciate you endlessly. Can you make sourdough pasta with a stiff starter?

I really enjoy your videos, its so addictive, and I learned so much. I am beginner in sourdough baking. The problem I have appears to be weak starter. I misunderstood the feeding technique and feeded 1:1 (starter : flour) ratio, 2 times a day (22°C). The starter became weak after a week and the crumb was uneven and dense. Feeding 1:2 or 1:5 didnt help and I confess I was rushing a bit, but even though the starter looked great, rised 2-3 times after feeding with a lot of bubbles and nice smell, the crumb didnt improve. I am now feeding just dirty jar with 30g flour and 30g water. And I hope for stronger starter in week. If you could elaborate on this topic it would be great.

Amazing content man, really digging it! I have been making bread for 4 years but this channel fixes so many things for me. I really appreciate that you explain the logic, and how it works, without giving exact time. One question: For the stiff started, are you supposed to put it on the fridge every time? Right away? I though the fridge would almost stop the fermentation. So, no normal temperature at all? How is it supposed to grow? Thanks! Keep it up!

@simplybeautifulsourdough8920

2 жыл бұрын

Keep 'er out on the counter after feeding until she's at least doubled. Then put 'er in the fridge to store. She'll likely continue to slowly grow in there until all nutrients are eaten up, then collapse and take a nap until you feed her again. 🙂

Great video; I loved the simplicity and practicality of it.. And that it treated us like intelligent people without overcomplicating it (I still do need to get into the weeds but this is a great "actionable" video... I'm guessing this channel will have the more in depth information that I'm looking for too) I wish I had started baking a long time ago... I've been making pizza dough for years but never took the time to pay much attention... Have made cookies on and off since I was about 15 but again; never paid attention to why things worked (very much at least)... I've been using Kenji's chocolate chip cookie recipe (basically) for years with great results, but I can't wait to try using some sourdough starter in my dough (and powdered milk which I've never tried in cookies)... Seems to me that the resting period in the fridge is KEY to good chocolate chip cookies... So I assume this this due to bacteria, enzymes etc, which means that a starter added to my cookies might take it to a whole new level... Anyways, great video; thanks

I changed the way I make my Starter thanks to your tips..

I wish you could save your videos. I save all of my favorite videos, and this one is awesome!

Great video! Quick question: where do you keep the mixture? Fridge? Counter? Dark place? Thank you😊

My starter has a name as well! 'Schmelly' is his name. I have made about six loaves of rustic with him so far!🍞🥖

This is seriously the best bread channel on youtube

This was very informative and so well explained. I’ve watched, read, and experimented so much with starter but it’s never been explained like this to me. Thank you for the info! P.s. I love the flow charts! I might have to print those out for my collection/archive of bread/starter info

@the_bread_code

Жыл бұрын

Thank you very much! You can also download my book for free here: thebreadco.de/book. There is some more information that might be helpful. Cheers!

You’re so fun! Love it… I’m struggling with making my starter so, I’ve stolen some from my boss 😂…she kept in the fridge and it had a dark liquid on the top. I took 60grams of it and fed 50/50 water and flour. Fingers crossed

Bravo! I 've learned a lot from you this morning. What a prodigious and beautiful mind you have, my friend! Much simplicity, care, dedication, humility and wisdom is in your channel; which I greatly appreciate from the bottom of my heart. Much obliged, again! May the GOD OF THE BIBLE bless you!

The end was one of the best KZread moments I've ever seen.

Merci a vous 🤠

Great video! Really good teaching in an engaging way.👩‍🏫 I have dough made with stiff starter, on your suggestion, in the refrigerator ready to bake today. I am excited to see how it turns out!

@the_bread_code

2 жыл бұрын

Thank you! Good luck on the new experiment!

For what it is worth, I have found the best starter combines half bread flour and half organic, whole grain rye flour. I prefer larger batches of starter. Mine is 120 grams each starter, flour (60/60) and water (KA calls for 113 grams each). I make great tasting bread.

Flow charts are my love language.

Great Work! Thanks for the Flowchart link also ... (ps on some of the quick video cuts made it feel too jumpy sometimes)

I feel like I am back in High School Chemistry, and as back then, I'll have to review repeatedly. Great video.

Software developer getting back into sourdough. Following the instructions. Only 4 days in but my starter now triples in volume in 12 hours. For kicks I refreshed it last night at 12 hours. 12 hours later it had tripled again. Doesn’t have the smell I expect yet. However, at day 6 I’m going try baking a loaf with it. I will be turning this into a stiff starter.

Thank you for the scientific approach! I decided to try your method. I have a question though. After day one do you continue to feed the starter with whole grain flour? My previous starter failed before reaching its full potential 😂 it just stopped growing. The recipe was taken from another guy. So today I started making it your way 😊

Cool!

Have you ever considered selling dehydrated sourdough starter? I wouldn’t mind trying a levain that’s been around the world!

@the_bread_code

2 жыл бұрын

Yes! It is on sale. I am currently trying to figure out who in the community can help with the deliveries. If you are interested please try placing an order: ko-fi.com/thebreadcode/shop. I plan to ship them once per month. But earlier with the help of others. I am also looking for somebody who can help reselling in the US. It's a good way to support the channel :-)

Can you please make a video how to stiff the sourdough. And thank you for your helpfully videos

Thank you for all the information! I am especially interested in the jar you have with the glass lid. Do you have any idea where I could find one? That seems like the perfect starter container.

So grateful for your videos and nerd humor! If I wasn't currently sick and not working (which is why I'm delving into sourdough) I would love to help sponsor your book. So excited.

@the_bread_code

2 жыл бұрын

Thank you!

Hendrik, I learn from you every time. I also learn from Sune and Charlie. Thanks to you and all the others. English suggestion: Don't call yourself a stingy German. Stingy implies a moral defect, like Scrooge. Call yourself frugal. Not wanting to waste. Regards from Bill the Philologist in Austin, Texas.

@the_bread_code

2 жыл бұрын

Thanks Bill. Will keep that in mind!

Please make a video on making a Sourdough discard loaf with stiff starter discard

I just converted my starter to a stiff starter. My new starter will now be called "Big Stiffy!😁"

Excellent video. Thanks. Condoms made me chuckle! Innovation, man!