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You Knead Sourdough
เข้าร่วมเมื่อ 2 ก.พ. 2022
You Knead Sourdough Masterclass
Unlock the Secrets of Artisan Sourdough with You Knead Sourdough’s New Masterclass!
Ready to bake delicious, homemade sourdough bread? Join Josh, founder of You Knead Sourdough, for an in-depth, step-by-step masterclass that covers it all - from activating your starter to baking your first perfect loaf. Plus, learn creative ways to use sourdough discard in mouthwatering recipes!
👉🏻 www.youkneadsourdough.com.au/pages/sourdough-masterclass
Whether you’re a beginner or want to sharpen your skills, this masterclass will give you everything you need to confidently bake artisan sourdough at home.
Enroll Today and Start Baking!
www.youkneadsourdough.com.au/pages/sourdough-masterclass
Ready to bake delicious, homemade sourdough bread? Join Josh, founder of You Knead Sourdough, for an in-depth, step-by-step masterclass that covers it all - from activating your starter to baking your first perfect loaf. Plus, learn creative ways to use sourdough discard in mouthwatering recipes!
👉🏻 www.youkneadsourdough.com.au/pages/sourdough-masterclass
Whether you’re a beginner or want to sharpen your skills, this masterclass will give you everything you need to confidently bake artisan sourdough at home.
Enroll Today and Start Baking!
www.youkneadsourdough.com.au/pages/sourdough-masterclass
มุมมอง: 387
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Guide to Proofing - Achieving the Perfectly Proofed Sourdough
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Amazing vid thank youu
That looks more like a bred scone. Its definitely not a crumpet but im sure it was nice
Thank you so much for this very thorough and helpful explanation 💚
What size?
We use a couple of different sizes. We have a big round one which is around 6L. But most of the time we bake 2 loaves in our oven at the same time using 2 of or slim Dutch ovens (available on our store). They work perfectly!
How can u throw such a yummy pan cake batter 😮
Looks great!
What percentage of hydration is there in this dough . ?
Our standard recipe is 70% hydration (350g water to 500g of flour)
They all look delicious
where can i buy this red dutch oven?
We used to sell this but don't have stock any more unfortunately. Should we bring it back?
@ yes!! I absolutely love the look!
looks similar to the le Creuset dutch oven
Can I bake without lid. Since I lost it😢
You can! But the bread really needs to be covered for the first 20 mins of the bake to trap steam, so maybe covering with some foil for that time will help the bread to rise properly.
@youkneadsourdough OK thank you
looks like 100% proof to me
You say 30-50% rise but it looks like it’s twice the size. Wouldn’t that make it 100%?
My dough is so much stickier than this, it seems wetter. Is it ok to do this stage with a little flour on the surface?
Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!
Hi, what should we do if the flakes don't disintegrate and it's been 6+ hours? Keep waiting?
No need to keep waiting, you can move onto the next step :)
How do you store your bread?
We use a cotton bread bag for the first 2 days, then anything that hasn't been eaten (which is usually nothing!) gets cut up and frozen. Then goes straight in the toaster and is delicious!
Mum had leftover sourdough started from making her sourdough and she made a banana bread. Ohhh it was sooooo good!
I am definitely getting this for my sisters birthday, she's been really wanting to get into breadmaking she's made sour dough from scratch before but it wasn't, lets just say how she's expected so this kit will definitely help her, but I just don't know where your located so just wondering if you ship to Melbourne?
We sure do! We ship Australia wide from South Australia.
Did you always cover the banneton like that? I put the dough on it but kind of sticks to the textile
You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!
My starter didn't double in size overnight after I added the 100g of water and flour. What should I do?
This is a great video! A lot of people don't mention how levels of proofing can be detected when shaping. Most people trial and error for ages and ages - like me lol
How can we do the same to get a round shape for a round Banneton or a round proofing basket.. Would you have that also on a video.. ?
We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.
You Knead Sourdough, You're awesome! Let's be friends, okay?
JalaPEENose
The video we kneaded 😊. Straight to the point without minutes of storyline, appreciate it!
Please post recipe for amounts of ingredients
The recipe is in the description!
Thank you!!!
Bad explanation. You didn’t say how much the dried stater was. What’s the ratio
There is no ratio - as per the video, use the whole packet! We have portioned it already :)
I am using my own starter flakes. Can you tell me how much of them I need? 1 tsp or 1 tbsp? I cannot tell from the packet you are holding. Thx
Thanks for showing us your dough. Looks super. And the endproduct looks great. 💕💕💕
Flour, yeast, sugar and water. Sourdough is not hard to start or keep fed.
What was it painted with?
We used edible food paints! We got them from a cake decorating supply store, however we'll be adding these to our store really soon :)
Can I get it cheaper if I don't need the dough whisk or the lame?
Yes! We sell all the items individually on our site, so you can just purchase what you need :)
Thankyou so much for sharing this starter activation method. I think this is the best video about activation that i saw on TH-cam.
That's so nice of you to say, thanks so much!
What do you do with the starter that you discarded? Can you keep that, or do you have to throw it all away?
You can do either! We recommend you keep it (you can just add it to a separate container and leave it in your fridge) and use it in a discard recipe! We have heaps of great recipes on our site, highly recommend discard crumpets or crackers!
Thankyou 😊
thats a lot of specialized equipment
A banneton, a dough whisk, a bread lame and a scraper - once you have them though you will never need them again!
When you remove the dough to the bench and cut into three there is no mention of any flour at that point. Mine just sticks to the Dough scraper . Definitely not like yours it is almost impossible to get the three blobs to take on the nice bun shape. How have you done that without the scraper sticking? Creating the tension seems to be the main reason that a lot of people cannot get the nice rise in the oven.Is there something missing from the instructions. I've been working on this all day.
That's right, for the pre-shape step you don't want to use any flour. It can be very tricky to work with at this stage as it will feel quite sticky, but the more tension you build up on the surface the easier it will be to work with. You have to work quickly and confidently. We have a video pinned on our Instagram that might be helpful with shaping, we suggest having a look at that!
Tips for a super active sourdough starter... 🔹Use a high quality bread flour 🔹Ensure you are using filtered water 🔹Discard all but 1-2 tablespoons before feeding to ensure the starter has lots of fresh new feed and most of the dead/spent yeast is removed 🔹Keep in a warm areas (around 25 degrees) and keep loosely covered Doing the above will give you the best chance at a healthy starter. Regular feeding is also important - when it's kept at room temperature it needs to be fed at least once every 24 hours (after it has peaked). Follow us for more sourdough tips!
I dont see any tips?
Added as a comment!
Wish i could actuslly find a list of ingreadents. But was beautiful job gona be brave try do it !! Lol
Flour, water, salt and sourdough starter! That's it! Full recipe can be found on our website :)
Talk about sourdough goals! 🤣 this is something I would love to perfect, despite my best efforts my dough reverts to a sticky mess when I go to transfer it to the banneton. 🙄
We highly recommend using rice flour to coat the banneton before putting in your dough! Should help a lot :)
How many minutes should it be worked on - shaped?
I would rather use Celtic Salt instead of table salt, is that ok?
Yep, absolutely no issue at all!
Videos showing demos in Mach speed are useless
Are all sourdough starter recipes the same or is there going to be a difference?
They can be slightly different (the ratios of ingredients) however they should all have the same 4 ingredients - salt, flour, water and yeast (the sourdough starter)!
@@youkneadsourdough love this. Thank you! would you pretty please make a starter video🙏
My starter has been on the counter and getting daily feeds, but it doesn't bubble and grow much. My first two loaves have been excellent, but is it a problem that my starter doesn't double or triple in size? Mine definitely does not look like what is in this video.
Great to hear about your loaves! Not a huge issue, as long as it's nice and active that's all that matters. It's making great bread so you don't have anything to worry about! One tip I will give though is to make sure you're discarding a good amount before feeding fresh flour and water. You really only need 1-2 tablespoons of old starter left in your jar before feeding. That should help!
@@youkneadsourdough That's good, because I thought I'd stuffed it up last night. I made my second dough and didn't feed my starter straight away, then later in the evening, being tired, I just automatically discarded some, but too much, and there was probably only about 2 tbs left. 12 hours after the feed, it has only risen about 10%, though there are large bubbles.
@@catche85 totally fine! You're doing everything right :) Might take up to 24 hours to bubble up sometimes too!
@@youkneadsourdough Okay! It's very nerve wracking as I don't want to waste a heap of ingredients. My starter may have been stuffed up as it hasn't risen at all in a couple of days and there aren't many bubbles. It smells nice though! Everyone online describes an active starter as basically a living volcano, whereas mine just looks like a thick batter.
@@youkneadsourdoughhello! What ratio do you use to feed the starter? I’ve been doing 50g mature, 100g flour, 100g water.. 😊 Having some issues as well with rise, but I think it might be active?!?
How do you do those flowers? They look great. I’m just on my 1st loaf 🤞🏼
Whoah, this is so satisfying to watch, though I will say the music is a bit loud. Great job! :D
Thanks for the feedback :)
Oh my gosh, I purchased my dehydrated starter from the food nanny, and I can not find a how-to from her start to the day of making bread anywhere! Let me guess, I probably have to pay for it... I have been watching so many other helpful videos, and they are all around the same. Maybe my starter just isn't strong enough yet. And if I reach out to her, you never hear back. So sad. And her stuff is expensive!😢
I've been following this recipe to the letter and have never had really good gluten development after 8 attempts. I've varied the amount of fold cycles from 4 over 2 hours, to 6 over 3 hours, and have adjusted the technique used without any discernible change. This all with bread flour that consistently yields perfect results with yeasted bread recipes. After the bulk rise the dough slumps. Even doing a fold and tuck to form the bread doesn't hold a shape for long. What has worked somewhat is decreasing hydration but that in itself creates the potential for a tougher dough that will inhibit rising, so ive had about 50% success that way. Is it possible that this starter is just no good? It's 9 months old, develops lots of body a few hours after feeding, floats on water etc. The flavour I'm getting is perfect, but the bread structure is really not anywhere near what it should be. It's not dense per se, but it's not airy in the way the video shows. Any suggestions would be very appreciated as I'm thoroughly stumped.
That's not good to hear! As long as your starter is nice and bubbly then it shouldn't be that. It sounds like you may be overproofing your dough, which can lead to dense sourdough. Especially hearing that it slumps after the bulk rise. It has actually past it's peak strength, and the yeast are actually breaking down the gluten too much. I would try and reduce your bulk ferment time by around 25% and start there to see if that helps. Even longer if that's still not getting you closer to your ideal result.
Just wish the video was slower !!
You can click on the settings button (looks like a cog wheel), click Playback Speed and select a slower play setting.
Watching you make sourdough with these techniques helped me make my very first successful loaf! Thank you! Thank you! Thank you!❤❤❤
We're so glad, thankyou so much!
Can’t read any of the answers. Useless