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  @mrgreenbudz37Сағат бұрын

  Hey Phil, I got a question for you. So when I feed my starter enough to say make 2-3 loaves of bread I notice that the first 100 grams of active always float perfectly but as I am scooping down for the next 100 grams I notice the starter isn't floating. Is that normal or have I missed something all these months? PS. I do like your Malted Barley recipe and just got some roasted malterd barley to try.. Thanks Chris

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  @garybooth40595 сағат бұрын

  Superb advice as always . I’m almost ready to give up on sourdough. I was always successful in Bangkok in an air conditioned kitchen but now I am in Chiang Mai with what is basically an outdoor kitchen. My loaves have been horrendous . I’ve found very little information on how to solve these problems until I checked out your channel; even though I’ve been following you for years but have been a bit busy lately. You’ve ignited my resolve to solve my problems, thanks a million . By the way I just baked your Hokkaido milk bread which is always a winner.

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  @rodneyferris408910 сағат бұрын

  recently, I have been using a sourdough pâte fermentée. I put the leftover dough in a plastic bag and pop it in the fridge and I use it. I find that I use that first and my poor old starter sit alone and boozy! What I've found is that the funk disappears from the bread loaf and it smells fresh until it's been eaten. I add a bit of the starter to the P/F and that ensures that I have new P/F when I weigh and shape the loaves. Sometimes it looks deflated and sad, but the moment you add water and flour it goes into work mode! Then I found out that's what the old time French ladies did back in the day before commercial yeast and it keeps things going. We've made such a cult of sourdough and we turn the starter into. a picky pet. but I've also found that feeding the starter and letting it ferment in the fridge is a new starter every time and the flavour of the bread it RAW! and its Boozy. I make sandwich bread because I have no patience with big holes or any hole for that matter in my bread. It's a waste of butter $$ and jam $$$ or Mayo and other delights added to a sandwich or a breakfast meal. Perhaps the fad was for these so-called Artisan Loaves. Gotta bake it in a Dutch Oven, gotta keep it in the fridge, then it will have all sorts of flavour and character! And the tendency to under bake the bread is even more annoying. 2 loaves @ 800g take a good hour to bake @ 185ºC on a stone or steel heated to 200ºC and sprayed with water to make a lovely crisp and toasty sandwich crust. suddenly I realized that I am baking the bread like a "basic loaf". Just as if I were doing it in the Cuisinart mixer with commercial yeast. The only thing I do differently is that I let the dough take its sweet time to self knead and I turn it every hour for 3 -4 hours. Then I let it rise in the pans for 2 hours or so and I spray them and pop them into the oven, set the timer for 1 hr and lower the oven to 180ºC comes out perfect every time. the good bake keeps the bread form molding and it lasts in the bread box for over two weeks some times. (I try to give a loaf away as I bake but folks are going KETO around me thinking that this will stave off DEATH!. But then they ask if I'm baking and could they have a loaf!) Jack is a marvel and a wise baker. I hope he gets bake to helping us be sensible about baking. God bless him!

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  @drawsimply2111 сағат бұрын

  Hello! I live in a tropical country. Is it possible for me to still make sourdough using your method? I think the room temp here is above 25C

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  @Folkgrunge17 сағат бұрын

  Hi! Where did you bought the analogic machine please?

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  @chrisdeangelis461620 сағат бұрын

  Looks great Philip! I think I'm scoring too deep resulting in a flatter loaf (possibly a slight over proof?)... do you ever spray your loaf or put ice in with the cover? Maybe too much steam? Thanks so much! Cheers!

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  @byronquinley140022 сағат бұрын

  Really enjoying this channel. Comment to support.

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  @jpeood32Күн бұрын

  i never discard sourdough starter

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  @mingsssisangryКүн бұрын

  My sourdough starter (60% hydration) usually survives more than 3 weeks in my fridge(5 degree C settings, 2nd top shelf corner). 4 full week was a bit tricky, I needed 4 times of re-feeding until the it doubles in volume within 12 hours.

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  @anitafoldvarszki3631Күн бұрын

  Egy tipp a fonáshoz: A feléig bevagod osszefonod, Majd a masik felevel ugyanigy jarsz el.😊 Megkonnyíti a tekerést. 😊

• 
  @atinaanieva432 күн бұрын

  I really need your advice, it doesn’t open very well for me (out of 4 attempts it opened only once like yours, everything seems to be the same for me Thank you

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  @CulinaryExploration2 күн бұрын

  Hey there. It's really good news if one of your loaves sprung and opened up like mine. That means your starter is strong enough to fuel the fermentation and you managed to judge the fermentation process well. Now it's time to build on that success. Make sure you track the method every time you bake. Note down the temperature of your kitchen, how long you left the dough to bulk ferment for, how long the ambient proof in the basket took, how long you cold retarded the dough for, the oven setup, baking temperature and duration. This way you'll be able to compare the process for the loaves that worked against the ones that didn't and tweak the process. Unfortunately I can't tell what went wrong without understanding the process you used but I hope you follow my advice and start tracing your progress. You can also sign up to my email community by downloading the sourdough calculator linked in the description. I share instructions on baking sourdough and my experiences trying new recipes and methods. All my best, Phil

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  @atinaanieva432 күн бұрын

  I really need your advice, it doesn’t open very well for me (out of 4 attempts it opened only once like yours, everything seems to be the same for me Thank you

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  @CulinaryExploration2 күн бұрын

  * I've answered your question on your other comment on this post :)

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  @ComplexityUnveiled3 күн бұрын

  This process worked for me. I moved from one country to another and wanted to keep my starter. Yes, I could have made a new starter at the cost of days.

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  @CulinaryExplorationКүн бұрын

  Great job, I'm pleased the process worked well. Just out of interest, how long did it take you to revive the starter?

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  @AmiraHu-xf5kb4 күн бұрын

  Because of you I will Never have to buy bread again! Tried this recipe and it came out Perfect. Youre a great teacher 😊🫶✨

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  @CulinaryExploration4 күн бұрын

  Awesome! I'm pleased you enjoyed the recipe! Keep me posted on your next bake :)

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  @jacobdouglas48964 күн бұрын

  I have tried this recipe and others at around 65% hydration and my results have all been terrible, I am really confused as to where I am going wrong. I have experimented with various different bulk fermentation lengths but no matter what I try, the dough is sticky and difficult to manage and it doesnt hold its shape during shaping. After proofing, the dough completely loses all of its shape when I take it out of the basket, it gets stuck regularly also. The scoring never works because the dough doesnt have any strength or shape so its just like slicing into a pancake, and the finished loaf is always flat and dense. I have been baking loaves weekly for a year now and I am still so far from even a decent loaf :(

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  @CulinaryExploration4 күн бұрын

  Hey bud, without seeing pictures and a timeline of your baking process I can only hazard a guess. Even if you were using a soft wheat flour the 65% hydration should still produce a dough that's pretty good to handle. I'm wondering if your bulk ferment is a too long and the dough is breaking down making the shaping (and following stages difficult).

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  @markthomas12914 күн бұрын

  Finally after watching so many Videos by Annoying Americans...... A Brit ...who speaks clearly....and doesnt use "Guys"every 5 minutes !! Thank you for this Video .I Will definitely give this a try after creating 2 Bricks and a flying saucer...Thanks again

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  @CulinaryExploration4 күн бұрын

  You're welcome Mark, keep me posted on how things go.

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  @AmiraHu-xf5kb5 күн бұрын

  Thank you so much! You really helped me a lot with my sourdough game 😊 I tried this recepie and the bread that came out gave me a huge confidence boost 🎉 Will be trying your Sandwich loaf next ❤

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  @CulinaryExploration5 күн бұрын

  Awesome! Enjoy your baking and keep me posted!

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  @amyahlquist34365 күн бұрын

  I always told my boys that bread dough needs to be nurtured with attention and effort it knows when your hearts not in it and it will show.

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  @amyahlquist34365 күн бұрын

  How do we avoid the rough puff dough turning into pie crust I think you guys call it short crust?

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  @CulinaryExplorationКүн бұрын

  Don't over mix the dough 👍

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  @JenniferCase-qf4yi6 күн бұрын

  Can you please share what brand of flour you used for this recipe?

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  @CulinaryExplorationКүн бұрын

  I use Robin Hood all purpose flour. While it's labelled as all purpose it has a protein content of 13% making it nice and strong. It also produces a great loaf. Protein content is a good indicator as to the strength of the flour but you don't really know how the flour will behave until you use it to feed your starter and/or bake with it. Don't be afraid to test different flour to see what works best for you. If you are a beginner I'd suggest sticking with strong (protein content upward of 12%) white bread flour until you've got to grips with the process. Then it's time to have some fun and experiment with wholewheat flour and different grains. Happy baking 😀🍞

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  @khedidja53386 күн бұрын

  Thanks

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  @anitaclancy96626 күн бұрын

  Love the crumb in this loaf over all the past loav S💕

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  @bernieknox34026 күн бұрын

  I use brown sugar and maple syrup, salt ,no nitrite, cold smoked and it tastes good.

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  @maielwan69626 күн бұрын

  And can i use 11.7% flour or 14% bread flour in my starter ? Thank you

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  @maielwan69626 күн бұрын

  I don't have a dutch over can i use a stainless steel pot with its lid ? And thank you so much for your videos and the detailed information

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  @krpkensrandompodcast6 күн бұрын

  Great video Philip! I'm glad you stress the protein percentage after you say "strong bread flour". I can imagine a first time baker going bonkers try to find a bag labeled "STRONG BREAD FLOUR". It's like someone looking for the ANY key on a keyboard after IT tells them to hit "any" key!

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  @krpkensrandompodcast6 күн бұрын

  I've tried downloading the calculator but I go from inputting first name and email, checking my email to confirm and then when I try to get the calculator in starts the cycle again! Trapped!

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  @thomasroberts60087 күн бұрын

  Good looking loaf, especially for the hydration! I think all the tension you built and having a good active starter go a long way in that spring

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  @matildasterneborg76467 күн бұрын

  is barley malt the same as diastatic malt powder?

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  @CulinaryExploration7 күн бұрын

  The malted barley I'm using in this recipe is non-diastatic. I'd advise not using drastic for this particular recipe.

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  @matildasterneborg76467 күн бұрын

  thank you!

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  @CulinaryExploration7 күн бұрын

  @@matildasterneborg7646 You're welcome

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  @lisaairey60107 күн бұрын

  Do you use the 9 or 10 inch banneton?

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  @CulinaryExploration7 күн бұрын

  I use these baskets: www.culinaryexploration.eu/proofing-baskets-bread-tins - (Dimensions: 24cm x 15cm x 8cm)

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  @DrRockower2 күн бұрын

  @@CulinaryExploration For those of us on this side of the pond, 24cm=9.45inches. Not sure if that qualifies as 9" or 10"!!! Although it <should> round down to 9

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  @CulinaryExploration2 күн бұрын

  @@DrRockower To be honest there is a variance between all of my baskets. No two are exactly the same. As long as you are in the ballpark the recipe should be fine. You can always use a dough/recipe calculator to tweak the dough weight to suit.

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  @lisaairey60107 күн бұрын

  Excellent tutorial! I started! The day one mix is in a jar!!!

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  @CulinaryExploration7 күн бұрын

  Awesome, keep me posted!

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  @naturegirl54836 күн бұрын

  Me too, starting today. Having a blonde moment !question please...after day 7 I just continue to feed in the same jar? ..no more discarding? Or as before..new jar etc?

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  @CulinaryExploration5 күн бұрын

  @@naturegirl5483 You need to keep discarding and feeding (you can use two jars or one, whichever is easier) for at least 14 days after the fermentation kicks off, but you'll have better results if you keep the process up for a month. None of the discard will go to waste, I'll show you how to use it in an upcoming video in the series. In the next video, I'll show you how to transition the starter from a daily feeding routine to a maintenance-free method. Keep me posted!

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  @lisaairey60105 күн бұрын

  I'm on day 4. The first few days went swimmingly, and my ferment never developed those off-odors you mentioned. It was nutty, yeasty and a tad alcoholic. Nice bubbles. Today? No sign of life. I guess I'm in the dormant stage. Still smells nice, but nothing is happening. Waaaah.

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  @CulinaryExploration5 күн бұрын

  @@lisaairey6010 You narrowly avoided a very stinky experience! Yep, a starter can go quiet for up to several days. Keep going and trust in the process... and keep me posted!

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  @SepidehNekoozadeh7 күн бұрын

  Hi, is it possible to use dutch oven for baking this dough?

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  @CulinaryExploration7 күн бұрын

  Yep, no problem!

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  @ninabukovics28027 күн бұрын

  Where to keep it? Always room temp or in the fridge? Thought i had the perfect starter today and made your recipe but it didnt go well 😅🙈🙈🙈🙈

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  @CulinaryExploration7 күн бұрын

  Hey there, here's a link to the beginners sourdough series. This first video is all about creating your starter. Keep me posted! kzread.info/dash/bejne/aK5lvKabkdKco8Y.html

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  @itscool7708 күн бұрын

  Question from a newbie. You said in the video if the bread is fermented properly the bread will burst open whether it’s scored or not. So today I made my first loaf of sourdough bread. I tried scoring it but my knife was dull and it didn’t do too well but I got an okay cut in it. Once cooked though the bread sort of closed the gap where I cut. If that makes sense. It looked like I didn’t even cut the bread but it still tasted delicious 🤷🏻‍♀️ do you think my bread wasn’t fermented properly, or?

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  @CulinaryExploration8 күн бұрын

  Hey there, it sounds like it's not fermented at all but it's tricky to tell without understanding how old your starter is and seeing a few pics. If you want some help you can drop me an email using the address on the website.

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  @cristianbalan91878 күн бұрын

  64% hydration? must be different flour, because if i do 64% , my dough its so hard and loaf crust its so thick

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  @andytunnah76508 күн бұрын

  Ello mate, Andy from email. Thought I'd ask here instead of taking up direct time, and my question might help others thinking the same. OK SO - I got my brown flour, I actually got both a bag of wholemeal (plain, not strong, still 12% though unfortunately) and a bag of spelt (11%). Reason being I read somewhere spelt is especially good for starters. So for the start of the starting of the starter (hehe) should I use wholemeal or spelt, or is this simply a case of "it doesn't matter, because when you're no longer using non-white flour, it'll no longer matter, the brown just has different yeasts on it" ? Also you said no strong flour for the white flour - is 12% OK (allinsons strong - it's my goto work, dusting, etc. flour, I use marriages 13% for my actual bread flour) or should I get an 11% for doing my starter ? Cheers mate

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  @CulinaryExploration8 күн бұрын

  Hey Andy, I'd suggest using the wholewheat flour and strong white flour (either one of the two you mentioned should be fine). Follow the method I showed in the starter video.

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  @andytunnah76508 күн бұрын

  @@CulinaryExploration Brill, cheers mate. I'll save the spelt then for something fancy down the line one day. Hopefully! Cheers again.

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  @keiththompson22898 күн бұрын

  Since I have a stand mixer, could I use this recipe with the stand mixer? And if so, how would I tweak it?

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  @irentomasevic75628 күн бұрын

  2 times into fridge? All steps that you exaplained - not less than 30 minutes + 2 times for fermentation in cold temperature (what is for? 1 time in the fridge before baking is enough), cover/ not cover, etc Too much confused info

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  @adelaolivero99668 күн бұрын

  I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside. Yours is incredibly descriptive, giving alternatives, etc. thank you sooooo much. I will try it in a couple of days. God bless you. ❤❤❤

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  @CulinaryExploration8 күн бұрын

  Awesome!! Happy baking :)

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  @kamranki9 күн бұрын

  And here I thought this video would help me in handling a strong bread flour dough with 85% hydration. 😂

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  @mecnac9 күн бұрын

  My bulk fermentation ends around 4.5 - 5 hours at 25C. You did 8 hours of bulk and perfect crumb. I quess thats because of low hydration and no whole wheat added to mixture

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  @CulinaryExploration8 күн бұрын

  The bulk fermentation was six hours and the dough was left to proof at ambient temperature in the basket for two hours before going into the fridge for a cold retard. BF times vary depending on many factors, but the flour/flour blend, hydration and temperature play a big part.

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  @adriangrzymski38479 күн бұрын

  What's the point of covering the dough in the oven? Why not just heat the DO and then the dough in it? Would'nt it yield better results?

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  @marcotronic9 күн бұрын

  Without the cover the skin of the dough will get hard within minutes and the dough has no chance to expand/rise. If you don‘t cover it you have to use steam to prevent it from getting hard. I did the mistake of not covering my very first dough in the oven and the result was so disappointing.

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  @adriangrzymski38479 күн бұрын

  @@marcotronic I understand. But why not use dutch oven all together then.

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  @marcotronic9 күн бұрын

  @@adriangrzymski3847 good question :) I'm using "the Brovn" - a dutch oven with a glas top. Awesome but expensive.

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  @CulinaryExploration8 күн бұрын

  You can use a dutch oven if you prefer. I've used the challenger pan and budget Amazon DO with great success. But I prefer using a baking stone with a lightweight cloche. The stone produces an awesome crust on the bottom of the loaf and I can bake bigger loaves that wouldn't fit in either DO.

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  @mendymarkowitz126110 күн бұрын

  Love you feedback on sticky dough. Quick question. Following someone else's recipe for Challah Bread and it's a very rich dough (almost Brioche style) that uses sugar, oil and many eggs as well as the yeast and water. The dough comes out way too sticky. Which liquid should I play with reducing to try and get the right consistency. Any help would be greatly appreciated. I even calculated the bakers %'s.

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  @stevenelson689510 күн бұрын

  Hi Phillip, so good to find a UK teacher on here showing off some epic skills. I tried to sign up for the course but sadly it’s closed for now, do you know when or if registration will re open ? In the meantime is there anywhere I can get the Magnus calculator prior to the course re opening? Keep up the great work. Steve

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  @CulinaryExploration10 күн бұрын

  Hey Steve, can you drop me an email using the address on the website and I'll let you know the details for Sourdough Unchained (the course/community) and I'll give you all the details you need for Magnus. Looking forward to touching base.

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  @stevenelson68959 күн бұрын

  @@CulinaryExploration done 👍

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  @ileanafigueroa868510 күн бұрын

  Thanks so much for sharing an easy method how to make scones. Greetings from San Francisco, California.

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  @andytunnah765010 күн бұрын

  Sigh. Fuck it. I'll make a sourdough then. Been trying to do bread for literal years now and I just can't crack it. My kneading never works out (I have a mangled back but that shouldn't matter), it never rises properly, after rising and trying to score it it's always like trying to drag a knife through wet paint. So many recipes online are sourdough but I genuinely despise the taste of it - who wants sour bread ?! - maybe I can make one that isn't actually all that sour. I'm at the end of my rope with this, if I don't crack it soon I'm gonna lose my marbles.

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  @CulinaryExploration10 күн бұрын

  Hey Andy, If you want any pointers you can drop me an email (using the address on the website). If you've already got a starer up and running but it's been in the fridge for a while, I'd suggest giving it a feed using the recipe in this video (20g starter, 20g flour 20g water) until it has found a rhythm again. Then follow the second video in the series where I show you how to make a simple loaf. It uses a sensible hydration and unless something is seriously off (type of flour, temperature etc) it should produce a great loaf. Keep me posted

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  @andytunnah765010 күн бұрын

  @@CulinaryExploration Oh no mate I've literally done nish so far, I decided today seeing your vid pop up about you starting from scratch with a new one, felt like one of those signs from god innit ha. Will grab some rye or whoemeal flour today and give it a go. Can't be any worse than my yeasted! 80% humidity kitchen, gas oven (so pulls out all steam you add our the back), that also runs at 270c on gas mark 8 (so I got a dutch oven), kneading never becoming smooth no matter what (13% marriages/65% hydration), brita filtered water. I'd never get that STRONG dough. It always ended up with these huge thin balloons in the skin, then after shaping and final resting, when tipping it to score it, it was like scoring glue. Unless I proofed it for 20mins, but then you just had underproof issues instead. So my last chance at getting this right is sourdough and you seem like a decent bloke who just explains things really well and cuts through the fluff, so all my hopes are pinned on you (no pressure eh ?). If this fails I'm going back to normal food. This is just getting embarrassing lol

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  @CulinaryExploration8 күн бұрын

  @@andytunnah7650 LOL - no pressure then... We're in contact by email now so you can always drop me a message

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  @andytunnah76508 күн бұрын

  @@CulinaryExploration Ah you're a good'un mate, I'll try to keep it concise if I ever need to use it. Or my version of concise at least!

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  @myavaphillips291210 күн бұрын

  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?

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  @myavaphillips291210 күн бұрын

  You don’t always reshape? When would you not reshape?

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  @Acappellaokecom10 күн бұрын

  I always mix my dough by hand. It really cleans underneath my fingernails thoroughly. 🙄

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  @yabjiyabji578910 күн бұрын

  Should I follow the amount of water you've used if the humidity lvl in my loc is 60-80 or should I use less water?

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  @CulinaryExploration10 күн бұрын

  Follow the recipe as it is and then make adjustments based on the results if necessary. This recipe is 65% hydration so I don't think you'll have nay issues. Keep me posted.

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  @yabjiyabji57898 күн бұрын

  I will and I really appreciate your response..just gathering my equipment, I don't have a dutch oven and looking for that kind of pot like what you've used..is that a stainless or what kind of pot should I look for😅

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  @CulinaryExploration8 күн бұрын

  @@yabjiyabji5789 I use the pot along with a good quality baking stone that retains a lot of heat. I've found this combination to work well. The pot is enamel and came free with my oven so unfortunately I don't have a link. But I can tell you that it measures 15cm deep, 28cm wide x 38cm long.

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  @danlong631110 күн бұрын

  Thanks for this series I made the mistakes you said trying my first loaf about a month ago. Too eager to bake ! I then found this series and my starter is now 14 days old and looking great, im going to continue feeding like you recommend. The hardest part for me living in an old Scottish stone house is getting a high enough room temp. Now we’ve had sun for a week it’s really helped 😂. Looking forward to the results of my first proper loaf in a couple of weeks Thanks again for sharing your knowledge

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  @CulinaryExploration10 күн бұрын

  It takes a while for the starters to get going. If you follow the instructions you shouldn't have any issues. I LOVE Scotland!!! I spent a fair bit of time on the West coast in Glencoe, it's one of my favourite places on the planet! You could create a DIY chamber for next to nothing. A cool box with a good old fashioned hot water bottle will work wonders. (just make sure the starter/dough container doesn't get too close to the bottle). You can control the temperature by mixing cold water with boiling water from the kettle. I'd suggest getting yourself a little thermometer to monitor what's going on. I saw the biggest improvements in my baking when I removed temperature from the equation. Happy baking and keep me posted :)