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Fuechan Kitchen
Japan
เข้าร่วมเมื่อ 17 มิ.ย. 2020
Easy and foolproof Sourdough recipe with good result for Beginners ★ 酸种面包 天然酵母欧包 ★天然酵母パンサワードウ
Ingredients
* Bread Flour 面包粉 270g
* Whole Wheat Flour 全麦面粉 30g
* Malt Powder 麦芽粉 6g (optional)
* Salt 盐 6g
* Cold Water 冷水 230g (76% hydration)
* Starter 酸种 or Raisin Yeast Starter 葡萄干天然酵母 60g
* Melted Butter (cooled) 溶化奶油 or Olive oil 橄榄油 20g (optional)
Note:-
1. Room temperature was 29°C, so I used a cooler bag and ice-pack to proof the dough in a temperature of 25°C.
2. Butter was added because I find that it softened the crumb.
3. After using Aliquot Jar method, I can tell when the bulk fermentation is done, especially for a beginner, it is difficult to tell when bulk fermentation is done, especially when factors like weather, type of flour used and strength of starter affects the time of bulk fermentation. With this method, I have been getting consistent result, a nice ear and light and soft crumb, for my sourdough.
Hope you’ll find my video helpful. Happy Baking!
* Bread Flour 面包粉 270g
* Whole Wheat Flour 全麦面粉 30g
* Malt Powder 麦芽粉 6g (optional)
* Salt 盐 6g
* Cold Water 冷水 230g (76% hydration)
* Starter 酸种 or Raisin Yeast Starter 葡萄干天然酵母 60g
* Melted Butter (cooled) 溶化奶油 or Olive oil 橄榄油 20g (optional)
Note:-
1. Room temperature was 29°C, so I used a cooler bag and ice-pack to proof the dough in a temperature of 25°C.
2. Butter was added because I find that it softened the crumb.
3. After using Aliquot Jar method, I can tell when the bulk fermentation is done, especially for a beginner, it is difficult to tell when bulk fermentation is done, especially when factors like weather, type of flour used and strength of starter affects the time of bulk fermentation. With this method, I have been getting consistent result, a nice ear and light and soft crumb, for my sourdough.
Hope you’ll find my video helpful. Happy Baking!
มุมมอง: 4 794
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I need yeast for wine can i use this yeast in making wine?
Yes you can. I’ve used ginger bug to start my wine. Yeast is yeast.
Apart from bread, what other uses are there for this natural yeast?
Hello, thanks for the explanation, a question to continue with the process that is done with the old raisins, are they left inside the jar? Or do they take them out and put in new ones, or do they leave that same cement there and little by little it is consumed when the liquid is removed from the raisins again? If I leave the raisins in the refrigerator, will the stop be active slower? Or does it always have to be at room temperature? This natural yeast is for sweet doughs, or what type of yeast do you recommend it for, thank you
Thank you for sharing! Please anybody know, what I have to do with the rest of the starter? Do I need just keep in fridge? Do I need to feed it as it was in the first video? Thanks a lot!
Thank you for sharing this recipe and I just subscribed. ❣️
His guide is very workable for me in making starter. Thank you very much.
How is yeast water?
Thanks for sharing
Thanks to you
Looks lovely!
But how much starter should you use for each bread loaf or 6 buns ?
Normally 20% starter is about normal for a recipe.
Thank you. My first try went bad with mold. I added some sugar that was advised in other recipe.
Looks delicious! Please try the claw method when chopping the onions, much safer
Hi. May i know the size of the bannetton you used?
Hello, this yeast is good to ferment alcohol?
Hi, to maintain the yeast water, can I add water again if I want to use it?
Hii is it possible to use stand mixer for this recipe? Or it will do smth to the starter/gluten stucture?
Hi, I’ve not tried it with a stand mover but I guess you probably can do it and do a bulk fermentation after that.
This is awesome! I do have a question though…if you’re not using all of the raisin water when creating a starter, do you continue to “feed” the raisins? Like with a traditional starter you it feed it before using, would I add more water to the raisins, to keep it going?
You can keep the raisin water in the fridge for about 2 months without feeding. When you wanna use it, add some raisins and leave it at room temperature to increase the activity.
@@fuechankitchen6585 OK great. Thank you!
What do you do with the raisins after the yeast is extracted? Can you mix it in the bread? Or is it not advised?
Hi! You can use it in the bread.
Missing some new recipes with beautiful bread.this one is so stunning
Delicious
How to use
Hi! You can check out my video on Japanese Pullman bread using natural yeast.
Very nice
Can the same thing be done with dates? What about other dried fruit? Thx!
You can use it with dates or any dried fruits
i will try out this recipe!
Hello. Thanks for the content. I have a question. When making raisin yeast water, some people do not close the lid of the container to let air in, and there are cases like you who close the lid tightly to prevent air in. May I ask what is the difference between the two?
Let some air in or just wrap the opeing with a cling wrap and poke holes in it then cover that with a clean cloth, if you lock it with a lid it might explode if you forget about it making a huge mess
Thank you so much 🙏🙋
Do you spray water or oil on your hands?
Hi, I sprayed water on my hands. Wet your hands to keep the dough from sticking to your hands
thanks for sharing been looking for a good soft sourdough recipe also enjoyed the relaxing music...makes me feel like baking
Hello I tried sun drying but it was not good. Thank you again! By the way I have a question. Why do you need to feed the starter twice? Cant I just use the first 100g flour and 100g water right away when it has doubled in size? Thank you
You can also make an apple starter using 100 grams of pure apple juice(pulp removed) in a sealed jar with a small gap for air, leave for about a day and a half or until it looks active, then feed 100 grams flour (dont add water yet) after rising and or falling add 100 grams water 100 grams water and feed like that from then on
Hi Alexis, thanks for your suggestion! Yes, you can make yeast water and starter from any fruits.
@@fuechankitchen6585 never seen it done with raisins before though super cool! thank you for this video my raisin starter is going great😊👐
I’m glad to hear that .. thanks! 😊
that crumb looks gorgeous ! the video was absolutely relaxing as well !
One more question, does starter need to be active or discard is okay to use?
Hi Chumie, preferably use an active starter. I’ve tried using discard before, it was ok but probably took a longer time to proof. FYI, these days I don’t have discard cos I only feed my starter with the amount I need to use for baking. For example, if I need 70g starter. I’ll feed my starter before baking with 25g starter: 25g flour : 25g water. I’ll have around 5g extra starter for my next bake. I’ll add around 10g water and flour into the jar and leave it in the fridge until my next bake. Hope this will help you in reducing discard. Happy baking!
@@fuechankitchen6585 thank you a lot for the tip. :)
Thanks for this video,my doughs nevergetso fluffy while proofing, do you use wild yeast starter to this?
Yes Stephan , I used sourdough starter for this recipe. Thanks for watching !
Thanks for the recipe. Look yummy. What kind of flour did you use? Was it wholewheat?
Hi Chumie, It’s 270g of bread flour and 30g whole-wheat flour.
@@fuechankitchen6585 😊 Thanks
Which song is the background music?
Hi Plue, the title is mixkit beautiful dream from TH-cam music.
@@fuechankitchen6585 thanks for replying!
请问，在第五天葡萄干液体过滤出来后，需要加的水和粉都是100g是吧？
100g 的 葡萄干液体 和 100个的面包粉，不需要水。
博主，请教一下，这个葡萄干天然酵种的starter,实际上就是你之前视频演示过的，养了5天的葡萄干酵液又兑了两天的100%水粉，第七天就可以直接用的那个酵种是吧？做面包之前不用再兑一次面粉再养了是吧？盼复
Hi Tina， 我的中文不好，希望没有理解错你的问题。我这个视频是用酸面包酵母种（Sourdough starter), 不是用葡萄干酸种的starter。你也可以用葡萄干酸种来作这个面包。如果是第7天，你可以直接用酸种， 如果过了几天，最好再用部分的酸种再养。例如： 20g 酸种，20g水， 20g粉，当酸种起到2到3倍就可以用。
@@fuechankitchen6585 谢谢，明白了。
Oooo how to obtain those wooden measuring cups?
Hi Teresa, it’s not exactly a measuring cup. I bought it in Tokyo, not too sure if you can find it online. Thanks for watching !
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Wow.. i can sleep with this.. hahahaa. Sourdough is long time. 😌 Thank you for sharing! It is very lovely.
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Excellent demo video . The crumbshot was sooo beautiful and I love it.
Thank you, Tina! It makes my day to hear that ! 😊
My first couple attempt at this it came out great. And it definitely makes the best bread! My last attempt, it smelled rotten. I'm not sure what I did wrong.
If it smelled really bad , it’s better not to use it on the safe side. Please sterilize the jar before using it.
There are hundreds if not thousands of different strains of indigenous or wild yeast that attach themselves to fruit and when we try to grow a culture -which is what you are doing with "yeast water" you have no control over which strains will dominate and overwhelm competing strains. Some strains of yeast we delight in the flavors and aromas they produce as the ferment sugars into CO2 and ethanol and some strains we find the flavors and aromas they produce unpleasant. This is why, commercial wine makers tend to use lab cultured yeasts - with predictable outcomes. As a home wine maker who enjoys growing and using wild yeast cultures I assume I need to toss out about 3 out of 4 attempts.
How did you implement the yeast when cooking
How can we mentaince the yeasted water please Since i have my own sourdough and i only want a yeasted water to use with bread dough? Note: i replaced raisin with dates
After your yeast water is fully active, you can strain the dates out of it, keep the liquid and store it in the refrigerator. Once you’d like to use your yeast water again you can top it off with raisin or dates and keep it at room temperature before use to increase activity. Ensure your yeast water is safe to consume by testing its pH level. This can be done easily using pH test strips, your yeast water should register at a pH of 4 or lower before you can use it.
@@fuechankitchen6585 thank you very much
Isn't it better to add 1 tablespoon of sugar when making fruit yeast water?
Hi Marlon, it works for me without adding sugar when making raisin yeast water.
no need sugar for raisin or any dry fruits, because they are concentrated and have sugar in it, if you use fresh fruits then should add sugar, hope this help
The method is really useful!
I’m glad you found my video useful! Thank you!
Hi, my raisin starter have a layer of mold :(( do you know what’s the reason ? And how to fix it . Thanks
Hi Debbie, I’m afraid you have to dispose it and start over again. Make sure your jar and utensils are clean , sterilize them before using it.
First like!
Glad you like it, thank you!
Hi, how long do u rest the dough after S&F before you start to coil fold?
I did the first coil fold right after the S&F.