Sourdough Starter Feeding Schedule and Routine for Peak Maturity | Proof Bread
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- เผยแพร่เมื่อ 17 ก.ค. 2020
- Here is our routine for feeding Harriet, our sourdough starter at Proof.
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
#sourdoughstarter #artisanbread #microbakery - แนวปฏิบัติและการใช้ชีวิต
He never stop talking, I mean he’s full with knowledge, doesn’t want to lose even a second without giving anew idea, for me as a non English speaking, but still can understand every single world he is saying. Great teacher
I have the absolute opposite reaction......he doesn't stop talking..... but at the same time, imparts ZERO information.... it's all blather and word salad............ and nothing of any value. And I am a from birth born American English speaker......... all blather.
YA, he's talking a lot but not really giving instructions.. Just tells is, how to start, the proportions etc before we get all the tips. All the tips means nothing if we can't get the basics of the great starter. @@monicahamm3353
I feel like I should be paying tuition to watch these masterpieces
Me too
They have a gofundme- I used that as I had the same feeling
Right? I'd definitely subscribe to what ever content or classes even that they would put on here, or heck just to support their business
Quit giving him ideas
@@uzarowna Ditto
"There's something very stressful about having to be ruled by microorganisms" - the quote to sum up 2020
@@JoVENL are viruses even alive? microorganisms are living things
@@JoVENL 2022 and we can confirm its just brainwashing.
I actually laughed out loud on that.
Hi, I just wanna also give some credit to the video producer as I think he/she did a very good job at filming and making sure the audio is clean and clear. Even put in the effort to make the time lapse of the starter rising, excellent work. Keep it up! Thanks a lot for the great content here. A lot of respect for you guys!
I clicked on a sourdough video this morning that was 50 minutes long. Five minutes in the dude had still said _nothing_ about Sourdough so I wondered what the remaining 45 minutes would be like. Went someplace else. This guy jumps straight in.
Yo for the record, this is not only one of the most informative bakery channels, but one of the only TH-cam channels that offers the level of information you go through. Thank you much for your time.
"Watch the fermentation, not the clock." Yup. And for what its worth my starter's name is Jane Dough.
I call mine the life bringer
Might have to steal that name for mine...
Mine is Susan Sarandough ... I’ll show myself out 🤣
Mine is Hestia, goddess of the hearth.
I named mine Fran Fine from the sitcom The Nanny lol
You can tell he loves his job, amazing to see
I learned more valuable information in this 30 min video than I have over the past two months of studying sourdough. This guy is a bloody master and is clear in his speaking of practical, usable knowledge. Thank you so much. I am a fan for life. Dave
This man is a great teacher. It's clear he's walking in his calling for occupation.
Thanks for all the lessons! I am still getting to know "Silent Bob", my starter. We have an interesting relationship while we learn what each of us can do!
That movement of flipping back the sourdough back to the bucket was simply epic. You are Jon Epic from now on :-D
Sheer artistry.
9:48
Fuckin a!
I was just thinking an hour ago how much I miss your videos! 🤗
We all were!!
If Proof released an at home recipe it could break the internet
I like your ability to teach and not trash the home baker that is trying, refreshing to see! Glad you’re back, I’m in bread nerd heaven!
Did I just stumble into an online Bachelor of Baking class? Awesome!!!
I recently discovered sourdough and it is my new hobby. The Geek in me is loving your videos! I love the science that you communicate, and I am amazed at how well you teach while working in your bakeryI I'm a fan for now, but I can't wait to get to Arizona to become a customer. Thank you!
Hi I have been making my own bread for 30 years at home. Just started making sour dough 2 years ago. I developed a very liquid sour dough mix by smell and timing to create a superb smelling bread loaf assisted with yeast. I do not think many do very liquid starter. I have a robust intnse acidic aroma I love it so much. i feed it every day to maintain it growing, to stop it in between me making bread i place it in the refrigerator. In the refrigerator it goes into rest mode and does not need feeding ro many weeks. to start it up i take it out A day before and it wakes up completely and ready to go. I know this way has not been done anywhere I have seen, but it make me make bread a lot easier in liquid form. I measure a little moer water as the liquid part of bread mix has more flour due to the starter, but it all adds up. Plus i only use flour with hull, bran, Germ, removed, organic, Non-GMO unbleached white Flour. You should research the issue with leaky gut syndrome in whole grain flours. We were never meant to eat flour this way. I would love you to make a bread with only unbleached white flour plain. it make the best smelling sour dough bread in the world.
Peace love, Lazaro
This makes so much more sense because I have made 6 or 7 loaves and can relate to what he says; nothing like doing it to learn and appreciate his skill.
I have tons of respect for you and your wife having this business. I know it is a tough one but so rewarding. The smell puts me into my moms kitchen and her love..I have worked in 2 bakeries loved it..I am learning things from you i wished i had known back then..love watching and listening to you..stay strong..your blessed.
A rule of thumb in kinetics is reaction rate doubles for every 10C temperature rise. Notice, it is Celsius, not Fahrenheit.
Been watching several videos from your channel over the last couple days. You explain things incredibly well! So thank you for that!
"There is something very stressful about having to be ruled by microorganisms" I need this on an apron! 😂
You have answered so many questions I had regarding what is going on with my starter. Thank you for taking the time to post videos.
Thank you, Jon & Harriet!
OMG, I learn so much from you! Every video I come away with a few nuggets of information I didn’t know and which I incorporate into my little kitchen as a home baker. Like you in Phoenix, the struggle is real baking in Tucson during the summer, so any tips and tricks I can learn pays off big time. I recently listened to your interview on The Sourdough Podcast, which was great. I hope you continue to make these videos to help us amateur home bakers. Thank you!
I love how you gave all the details to get it right. Thanks a lot
Thank You! I've become friends with my own Harriet (from a local Menonite bakery), and digital scale & thermometer. When I bake I tell friends I'm in the middle of a three day experiment!
This information at zero cost is incredbile, thank you.
Very thankful for this. I was settling. I’m more enthusiastic than ever now.
I find your videos and your voice very soothing and constructive, keep up with the amazing quality videos, sharing your knowledge. Your teaching helps us a lot!
You just upped my sourdough game in a big way. Thank you!
Thank you so much for this video, it is a perfect example of time, temperature and skill. Harriet is in good hands in your bakery.
Again, I learned a lot from this video. Particularly the importance of temperature on the fermentation process. Thanks Jon.
It's good to hear you again.
Finally a new video! I have missed these so much!
I love your videos! I have been baking/learning how to bake sourdough breads since my trusted bakery closed in 2020. It has been a challenge, but the results are getting much more consistent and the rise better with every bake. It is so awesome and informative to see how you work on a larger scale. Thank you for sharing!
I really think you should charge for this video, nobody explain things so patiently and in details. This is great. Thanks.
Hi, your videos are so informative, I've really enjoyed watching them. Now you are making the transition into your new bakery/restaurant a whole new chapter is opening up for you and I wish you every success.
Thank you for your time and effort in making these videos, from someone who makes a couple of loaves a week here in the UK, respect. Paul.
You guys are a great inspiration, keep up the good vibes
Great time lapse, vidually demonstrating the doubling over to peak.
As a newbie to sourdough, I'm amazed with the variety of methods used. This site is so valuable for the depths of information well explained for which I'm grateful.
Big thanks. I just tasted my sourdough bread.You are a great bread maker.
What an amazing video regarding sourdough. There have been very few videos that delve into such detail, on the science end of fermentation. As a home baker, there is much to learn in creating the best possible loaf of sourdough bread. Although it’s more time consuming than traditional bread making, the end result far surpasses. New subscriber, thank you much !
glad to see you back!
I have been looking for this depth of information on sourdough since I began my journey 3 or so years ago. I felt so all over the place. Rv living has proven impossible for me to continue my journey however counting down the short time we have left till our home is done and having a full kitchen again to pick up my journey, I feel more confident watching and learning from you. THANK YOU SOOO MUCH! Look forward to following along and sharing with you.
Thanks for making this...been pretty successful baking loaves for freinds and neighbors but dont truly have it down to a science like you do. I made 4 loaves of bread with your guys flour a freind bought me to try and folks loved it...keep up the good work appreciate ya!
I absolutely love this video, gonna binge watch the rest probably :D
Such a fine art
No disrespect to the old world people who just know bread but god damn it’s good to have someone to actually explain this shit lol
Great video! Missed my weekly fix for sure. Home baker 👩🍳 so much to learn as a home baker.
Labeling standards are bringing me back to the restaurant. Time and temp guides were helpful.
I love that he has a name for his sourdough starter “Harriet” 😊
Named mine "Quarantina"...love sour dough
Mine and my husbands sourdough starter is called "pengupan"
Mine is named Gráinne. It's an Irish name, pronounced kind of like gran-ya
Life bringer
I am SO glad I found your channel. Thank you for sharing all your knowledge, and thank you for the referral to Trevor Wilson's book, I'm getting it!
I think your methods, as far as temperature and timing, can be applied and is helpful to other fermentation’s such as sauerkraut. Thank you for these videos they’re very informative.
your sink is a God send!
Miss watching videos from y'all. Love all the knowledge you have and how you explain everything. You all do such amazing work, it seems. Beautiful breads, just wish i could taste them lol
He’s back!! Yayyy
Been making sourdough for almost a year now, and the smell is so important lol sometimes yea It can hit you in the face lol. Love all the videos and the process that each person takes its very cool to learn!!
Love your comments on the obsession with open hole crumb. I have found that smaller and uniformly sized bubbles makes the loaf much better overall.
WIthout a doubt, you are as amazing as your bread! Absolutely fascinating, thank you. 👍🙏🦘🐾😎
Hey, mate!
Your videos have been so usefull for me. Im starting my own bakery at Colombia's Caribbean Coast, more precise, Santa Marta.
Keep doing what you do, You're really inspiring people.
Good Vibes.
I live your videos about this. Very informative!
Woo hoo! Glad your back!
Dude! You had me worried. No videos for 4 weeks. I missed my fix. There was a lot of good information in this one.
Now if I can just figure out why my sourdough bread cooked in Dutch ovens is always wet on the inside, I'll be happy.
Make sure the internal temp of the bread is 205 F before removing from oven. Also make sure to let bread sit and cool for 2 hours before slicing into it. If you slice into the bread while still warm you will get a very “gummy” and wet bread on the inside. The bread will continue to cook while cooling
@@blakewilliams1812 Thanks. I'll give it a try. How long should I cook it with the lid on and off and at what temperatures?
@@jim6100 If you have about 350 g water for one loaf I'd go for about 20 minutes lid on, about 500 F (if you can reach it). Then about 25 minutes at 450 F, but check in after 20 to make the decision based upon crust / internal temperature. Make sure you preheat the DO, about 45-60 min. I have pretty good results with this =) Like Blake said, let it sit for at least 2 hours, even longer if you use higher % wholewheat´. =) Cheers!
I found that my problem was not going long enough on the bulk ferment. A full bulk ferment solved my wet gummy crumb.
Hi Jim, Remember this cardinal rule wrt baking/pizza: its Math(accurate measurement), Physics(temperature, pressure,humidity,time) and Chemistry(water, acid/alcohol, carbon di oxide). Temperature is the best friend of baking! Its no 1 culprit why home baked breads and pizzas don't turn out good at all, let alone produce consistent results every time like professional bakers or commercial ones.
If your oven can reach 475 or 500 F, then keep your dutch oven to the max and heat. Depending on the flour(if whole or 100% wheat is used, it gets way way way trickier!)you use and also the oven, you keep for 40 mnts to an hour. Oven is like a car. Not all cars have exact and same specifications wrt speed, mileage, horse power, torque, fuel etc. You get the point. You just tweak initially using common sense and noting down the results everytime you bake it. There is no way around. In this regard, its like driving stick shift. Atleast keep for 15-20 mnts w/o the lid if you want a very darker crumb. Let it cool completely before you cut. There is something called temperature gradient. Dutch ovens use that principle. Even after you turn off, the food inside the dutch oven still getting cooked as the dutch oven retains heat. So be patient wrt baking breads. Don't be afraid to experiment. As long as a person is a learner(i presume you're), he/she will eventually become better at it. Good luck.
Most(95%) of the YT videos on bread baking, using volume instead of weight(remember physics) can't produce same results scientifically attempted by different ppl adopting the same method with 2-3% error. Its all fake photos. No one will eat those breads as they would taste different everyday. One should follow bakers like Jon or if one has a good science background, one can figure out how temperature would affect the results.
Great content man! Truly a masterclass. Thanks for sharing such knowledge :) Love from Brazil!
Thank you for this video. It was exactly what I wanted to see.
Love your explanation of time, temperature and maturity. I think it would be great if you explained further the effects of fermentation temperature on acidity as well the characteristics of a firm starter vs a liquid starter. Great channel.
He's back!!
I've been doing a single loaf about once a week these past couple of months, and the two things I wasn't clear on you just answered: at what point to refrigerate the starter, and how much starter to add to the 1:1 ratio of flour/water (I've been playing that pretty loose in regards to the latter). Thanks for the videos!
he mentioned he uses 1:2:2 ratio, so in his case 2kg starter, 4kg flour and 4kg water
We love bread science.
Hoping all your knowledge is kneading it’s way into my brain cells so as to incorporate some importation into my bread baking at home, thank you!
Can’t believe I’m just figuring out Proof has a TH-cam channel! My wife and I have been huge fans/shoppers for years. Love the new Kyiv loaf
Your videos and information is like PhD sessions to understand core topics...what a great source of knowledge and hands on visuals you give...excellent work! God bless you all:)
a video filled with a man that talks about the other woman(Harriet) and the wife(Amanda) has no complaints what so ever...hehe .. and kudos to your entire team..:)
keep the videos going, ive read countless books on sourdough and the vidoes you upload are far better and answere all the questions i ask in my head. i was glad to hear you say recipes are kinda void as im always changing my recipes in search of better results i use more baker %
OMG!! This guy can talk !!!!
Annnnd Jon’s back! I ❤️ Jon ❌⭕️❌⭕️💯
Super good clip.
Thank you for sharing your knowledge 👍
Thanks for this great video!
i want more. love your content
missed you guys!
I learnt so much, thank you so much.
love your videos!!!!
This is unreal information. Thank you so much.
I find my starter goes through phases of smelling like yogurt very often.
Thank you
There is a Auction in Nampa, Idaho going on with alot of this equipment for a bakery, FYI.
Awesome video 👍. Thank you for sharing your knowledge. You mention in one of your earlier videos of possibly moving to a stiff starter. Could you explain the benefits?
Thank you so much for this video. Each new video helps me understand the process better, and hopefully one day, I will be able to produce loaves that look as pretty as yours do. I'm stubbornly trying to work with 50% whole wheat flour and 50% bread flour, while feeding my starter whole wheat flour. It might prove impossible and I'm learning a lot in the process. Wish I lived closer to the Phoenix area so I could support you in your journey. Until then, I am doing what I can to learn from you and Amanda, the masters, in my book. Thank you for sharing your experiences, failures and successes, with the rest of us, so we can also learn. I'm wondering how your journey to the new bakery is going. Would imagine you almost have to start from scratch, again, with the new location. Hope you are able, and willing, to share your experiences with us again.
Very Helpful!!! Thanks for the video :)
Your video's are really informative and interesting as you explain the different 'reasons' that different process work. Thanks. I grew up in Europe and really miss the 'real' flavor of bread which is really hard to find 'locally' are me in SC.f you get a chance, and I just haven't found it yet - please create a video showing what a smaller process might look like. By smaller, I mean for someone trying to make only a couple of loafs a week - or to be able to use the bread dough in different bagels, etc. Not many people want to make 300+ loafs or need that much dough. Thanks - M
Dude, after watching your videos, I'm thinking opening a bakery down here in Brazil!
I have the feeling that sanitary regulations would not allow most of what I've seen on his videos, and costs would escalate quickly to meet all the regulations. Can you imagine yourself working with long hair here in Brazil? Or either open it in a garage? That must be extremely hard to open a profitable bakery in here. Not to mention that I have the feeling that eating this kind of bread is not a thing for Brazilians, as we can't find this bread style easily (perhaps that is why we may think it is a good idea, that is a market that has to be created, kind of from scratch, starting from the available mills to provide strong wheat flour, otherwise we would have to import, which again would hit us with the price increase).
@ Exactly. I found out that most of South America doesn't like this type of bread. Most people think that the breads are burnt judging by the color, when that rustic, burnt color is given by the caramelized sugars in the dough. At least in Bolivia, where I live, people will reject this bread, although they like the flavour. Still, I hope one day bread culture expands here and people start appreciating real bread instead of that commercial bs.
I live in Brazil, and I work at a bakery very similar to that from the video. We are small, so believe me when I say: there are clients for this kind of bread in here! If you want to open one, i wish you luck and success :)
Excellent
I’ve been emailing with Tom from the sourdough journey, and it has been extremely helpful. But I am making a volume at which he hasn’t had experience with. This video was very helpful for a couple of my questions like, should I build a walk-in blast fridge when I move into my bakery and at what point do I refrigerate my starter after feeding it. Would love to chat if you ever had the time.
Hello Jon, Thank you for a wonderful explanation of your starter. I would love to see you make a video of Neopolitano style pizza using your starter and oven and how close and best you can mimic it. For pizza, temperature is the crucial parameter and 99.99% of home ovens can't reach that goal temperature. Not everyone can buy Breville pizzaiolo. If its as robust and a beast like my vitamix 5200, then it may be worth spending $800 not otherwise. Looking forward for the pizza video..
Amazing how it almost exactly (to the mark) doubled in size in the time lapse. I've often wondered how much of a "general guide" this was.
Brilliant video, packed with pro tips. Thank you !
I'm no expert, but doesn't open crumb come from using higher hydration levels ?
It’s great video and great bakery teacher , thank you , what about the ratio from starter when you adding to dough at last step ?
I made bread with overproof dough and it was the best tasting thing I ever made :D
Right on time as I make my sourdough rye bread!
Where, in heaven's name, are you finding rye flour?
@@rlwalker2 I'm in central Pennsylvania so I have about 6 Amish markets in a 25 mile radius so I can get any kind of rye flour from dark, light, stone ground, organic...you name it. Any kind of flour really, and very cheap. I got a 10 lb bag of organic dark stone ground rye for $7
I would describe the smell of a starter that is starting to get past its prime as one that starts to attain the fingernail polish remover, I have experienced this phenomenon a few times. This happens due to the bacteria running out of starch to eat; after which it will begin to feed on the proteins in the flour. This can result in a collapsed loaf and a very sour, inedible bread. The reason I know this; is because the first time I had this happen with my starter, I decided to use it anyway just to see what would happen. This is just what I HAVE observed in my VERY limited experience.
Thanx for your wonderful videos. Like the pace and all the info you share.
When I make sourdough bread from starter, usually work them for 6 hours before they rest 12 hours in the fridge. Sadly, my kids dont like the taste. How do you do to create a sourdough bread without that typical taste?
You need this tool we used to use to mix drywall joint compound. You would not have any lumps after feeding your starter.