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The Curious Baker
เข้าร่วมเมื่อ 24 ต.ค. 2022
Make Your Own Sourdough Starter, Follow Along My Step-by-Step One-Week Recipe
Follow along as we make a sourdough starter from scratch, and be ready to bake sourdough bread in just 7 days.
00:00 What we'll make
00:53 What do you need to make a sourdough starter?
01:55 Day One, starting off with flour and water
03:43 Day Two, feeding the starter
05:00 Day Three, discarding and feeding
06:30 Day Four, bubbles!
08:00 Day Five, discarding and feeding
09:18 Day Six, more bubbles
10:49 Day Seven, maintaining the starter
11:33 Next steps using your sourdough starter
00:00 What we'll make
00:53 What do you need to make a sourdough starter?
01:55 Day One, starting off with flour and water
03:43 Day Two, feeding the starter
05:00 Day Three, discarding and feeding
06:30 Day Four, bubbles!
08:00 Day Five, discarding and feeding
09:18 Day Six, more bubbles
10:49 Day Seven, maintaining the starter
11:33 Next steps using your sourdough starter
มุมมอง: 6 137
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Staub Dutch Oven Cocotte 5 Quart (24CM) Tall For Baking: Unboxing, Dimensions, Le Creuset Comparison
มุมมอง 26Kปีที่แล้ว
I bought the Staub 5QT Tall Dutch Oven for baking bread. These are my initial thoughts about the cocotte as i unbox it, measure it, and compare it to a Le Creuset Dutch Oven. Table of Contents 00:00 Introduction 00:41 Unboxing The Staub 5QT Tall Dutch Oven 01:56 What's in the box 04:00 Dimensions and actual measurements 07:18 Weight 07:52 Comparison Staub 5QT vs Le Creuset 5.5 QT Dutch Oven 09:...
Make Classic White Sandwich Bread At Home, Start to Finish Recipe
มุมมอง 13K2 ปีที่แล้ว
Classic White Sandwich Bread, Start to Finish Recipe I used the following recipe from King Arthur Baking's website. www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe Hi Everyone! This channel will occasionally contain affiliate links, which means I receive a small commission if you buy something through my links, without additional cost to you. I live for researching products befor...
How well did it work for making bread
Can i cook rice in this thing?
Excited about the Staub Dutch Oven Cocotte 5 Quart? This unboxing and detailed comparison with Le Creuset covers everything from dimensions to baking performance. It's a great choice if you're looking for cookware that adds both function and style to your home kit decor while delivering excellent results in the kitchen.
Where's the baking?
Opening the box your too impatient. So break the perforated seems than pull back the top. It's easy if you take your time. Being that you have a show to run its understandable. But if you want to save the box for later it helps.
This unboxing video brought me joy.
Great deal as in how much?
Who measures things in quarts?! 🤔
Would you say this matte black is better than the other colors? Like less likely to get chipped or small dings
My brother has the basil and it's gorgeous! But I do love the matte black. I use this one and a white enameled dutch oven for baking bread. This one definitely doesn't show the wear like my white enameled. I can easily clean up the white enameled as well but there's some more maintenance in keeping it looking tip top!
Nice video! you changed my my mind, and I am ordering now! STAUB!
Great piece!
For an enameled piece, you will need to stick to the max temperature or you risk damaging the enamel.
I use this exact piece for breadbaking. Great results!
This is Staub’s new gateway intro piece that, that they sell for pennies on Black Friday and various Xmas sales a year ago. I miss the short 4 qt regular cocotte that they sold for $99(!) the year before bc u could sear better. I also don’t buy anything Staub w a glass lid - it’s how they cost cut. But I can’t deny the performance over my LC.
That's so sad. I wish it were just a tad sturdier, but not much. I'll try this.
Sourdough starter is so often overcomplicated. First: how it is started just doesn’t matter: buy some for cash, send for some free Oregon Trail 1847 (like I did, years ago), or just start it out of the air. It’s all good, and after it’s been around awhile, it will turn into “your” starter, with a mix of yeast and lactobacillus cultures that are peculiar to the area in which one lives. Getting “genuine San Francisco” sourdough starter is meaningless, a waste of time and money, because as it is repeatedly fed and cultured, it will become the starter that grows in the area where it lives.
What kind of scale? I don't see the weight of jar or first day weight first just the weight of what you are adding?
Can I use all regular flour?
Hi Nancy! Yes, you should be able to make a starter with all-purpose as well. I used to feed mine with only all-purpose. ☺️ I have a all-purpose and rye mix starter as well.
I made some using 2 oz each of buttermilk and ap flour. Never fed until it had doubled in size, about day 5, just stirring every day. No discard, just stuck in fridge after the first feeding.
Sounds like something I'll have to try! I was following a modified recipe taken from a couple bread books. But I find there seems to be a lot of methods that can work well. Thanks for the feedback and suggestion!
This makes a lot of sense - why should it starve when you start off with 100% food?
Why discard? Why not continue adding flavor/water? I hate waste.
That's a great question! It pains me anytime I have to discard, which is why I discard and feed with about 50g of flour. I could probably manage a nice starter with even 30-40g of flour as well. Most of the answers I've read on this topic are that if you keep feeding and don't discard, you'll end up having to feed your starter even more flour and it will become unmanageable at some point and end up having to feed it more flour. The starter is full of wild yeast and bacteria that needs to be fed to stay active and healthy. If I leave my starter on the counter for two days and forget to feed it, I can easily revive it. It's pretty tough, but if I don't feed it enough, the starter will start to smell like alcohol. The starter feeds off the sugar in the flour and if there's not enough, it's not happy and won't be bubbly and active and could effect the outcome of the bread. With that said, I've found that keeping my active starter small, allows me to feed it and use the discard to make a leaven for my bread. There's a lot of uses for the discard so that you don't have to waste. From waffles, to muffins, to pizza. You can even use some discard to start another starter for a friend! Once my starter is active and if I don't plan on making bread for the week, I'll store it in the fridge for up to 7 days and then take it out, let it come to room temp and then discard and feed. Using the discard again for a leaven and letting my starter go through a couple rounds of feeding before I put it back in the fridge. :)
Why you have to discard it? Why not start with 20 grams and add every day 20 grams untill it is ready in 7-10 days?
I would imagine that you can do that as well! I was using a modified recipe from some bread baking books I have on hand. I definitely can see the value of using a little less flour and having a smaller active starter on hand if you don't bake all the time. I try to use all my discard and keep my starter in the fridge when I'm not planning to make bread that week.
I will am going to try making it using your instructions. Thanks!!!
Great! Good luck!
This is COMEDY😂
Can this fit a whole chicken?
Hi! I wouldn't use the 4qt tall to fit a whole chicken, unless that chicken was small. For a 4 lb chicken, the 5 qt or 5.5 qt should be good. A 7 qt even better for adding extras like veggies
I have a Lodge 5 qt and it just fits a 5 lb chicken with nothing else added. But I have noticed the basic whole chicken in my area is 5 lbs, can't find smaller ones. I'm probably getting a 7 qt Staub with their spring sale shortly.
Any ideas how to safely clean these so they look new in the bottom of the pot. I scrubbed and scrubbed, with some good effects but we are not there. Also I cook on low real low and it still burns some of the time. After paying $300. Plus I need it cleaned
I don't have any tips on cleaning this one. I've been using strips of parchment to lower my bread in the oven and it's stayed pretty clean. Here's something I found online, "Fill your dutch oven with water and bring it to a boil. Then add a few big spoonfuls of baking soda (add them slowly as the baking soda will bubble up and foam). Let the mixture simmer on the stove as you use a wooden spoon to scrape up the blackened, burnt-on stains." Let me know if you have any luck!
Try barkeepers friend.
I’m in the market for a Dutch oven for baking bread and looking at the Staub with the black interior as well. Have you baked artisan bread in yours yet? If so, are you pleased?
I have! I've had some pretty great success with the dutch oven! I've been thinking of getting a slightly larger one as well. But this time, I'll most likely go for a lodge or combo cooker. I've been in the process of moving, so haven't had a chance to make a sourdough video using the dutch oven, but plan to soon!
I can confirm the this tall version cooks amazing bread even being an amateur. You can still make bread in the shorter version there is just less room for steam which may affect how much it rises.
I forgot one thing, Curious Baker. For each packet of dry active the recipe calls for, you use 1 1/2 tsp instant yeast.
I have a suggestion. You will never have the yeast problem you had if you use instant yeast. Instant yeast goes in your flour mixture. You just give it a whisk and that is the last time you think about yeast. Absolutely forget about activating yeast. I use SAF Red brand. King Arthur Flour sells it. Order on their website.
Looking forward to your video on baking bread in this Staub 5 Qt TALL Dutch Oven
Me too! I plan on making something soon. I've had some hits and misses, but mostly that's my fault and not the dutch ovens! 😄
Save the plastic protectors!
How long does the bread last for?
Is this the 5qt tall cocotte?
Hi Linda, it is!
They all work - users just gotta' be savvy to the characteristics of each unit.
I open mine the same way
You wasted half the yeast.
Pleaaaase you struggling to open the box was so funny and charming! I have an old Dutch oven I found in the back of my grandmas cupboard. It doesn’t have a brand name on it and it always smells a little!
I'm a LC fan but contemplating to get a Staub 😍😄
I was visiting my brother recently and he purchased the 7 qt in the Basil color and it was absolutely gorgeous. He's been raving about how well it cooks everything from beans to stews. Do you have a favorite LC color, item?
@@thecuriousbaker8848, I am currently eyeing the Basil too 😍 The only drawback is the black interior. I love the old Palm green unfortunately, they are no longer available. We have the standard round Dutch oven, a braiser and a skillet all in Cerise
Also stumbled on this video because I bought the exact same model (to the colour) and was having trouble opening the box as well 😅. But I eventually figured it out. After you open the front side initially, you're supposed to open up the box by lifting the LID inside, which pushes up the box lid as well. Truly one of the hardest box packaging I've ever seen lol. At this point I'm sure Staub added the "easy opening" just to troll us lmao.
Thank you for sharing this useful information Red! How do you like it? The matte black is definitely gorgeous. 💛
Very nice will try ❤
Great! Happy Baking!
send me recipe plz
@@sultanakusumalyjaber3241 www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe Happy Baking!! 😄
"Easy opening" 😅
That's what I was thinking! 😅
I’ve been using a ceramic pan! I like it cause you can also make casseroles and meatloaf in it! That bread looks amazing!
Sounds Great! I love a multi-use kitchen item! Thanks for watching!
@kentuckyken Maybe one of the only cons of baking! the scale. But there's nothing like homemade bread! I have a great banana bread recipe I'm hoping to share soon!
I definitely try this 😍😍
Happy Baking!!
I have been on the look out for a loaf pan. I was thinking about getting a ceramic one but maybe I should do some research before buying one first. What do you like about the pan you are using?
Thanks Heather! I love that the pan needs very little, to no greasing. The bread slides right out!