Wow the history of Sourdough starter is just amazing. And to think I just started baking Sourdough bread in September 2023. I use my starter for pancakes, cinnamon rolls and bread. My children absolutely love it, and so do I 😊
For 5-10% of the cost of a refrigerator you can have clean water and an actual shot at longer term microbe preservation. I would never store a sample in this facility for preservations' sake, though it is a fun talking point! There are cultivar vaults (tissue culture) for plants, an established industry with a great set of standards of practice including not using tap water, shakes head.
I like this video. You are funny guy. I have dried and grinded wheat and rye sourdoughs that i can wake up when i want. I need to say you Gluten Morgen remind one norwegian youtuber man who died while making youtube video. His youtube channel is (was) apetor. He is your twin brother.
Interesting :-D I also like your channel Name :D it’s a german word game! Do u have any crossings/links to Germany? (Not only that we are the biggest bread consumers in the world) i send you many lovely greetings from Germany 🎉
@@dot.J678 Why pour off the work you've just had your starter do? This is flavor. Not only will it change the hydration level of your starter, but you've also lost a good portion of the fermented flavor down the drain. Mix it back in, continue feeding.
I just love this channel and his host. So much good mood, humor and tons of interesting things for home bakers🏆
Wow the history of Sourdough starter is just amazing. And to think I just started baking Sourdough bread in September 2023. I use my starter for pancakes, cinnamon rolls and bread. My children absolutely love it, and so do I 😊
Thank you for all these wonderful videos. 😊
What a beautiful Project
Is super wow. Thank you for this amazing video🤗
That was great!
this is a really nice video
For 5-10% of the cost of a refrigerator you can have clean water and an actual shot at longer term microbe preservation. I would never store a sample in this facility for preservations' sake, though it is a fun talking point! There are cultivar vaults (tissue culture) for plants, an established industry with a great set of standards of practice including not using tap water, shakes head.
Thanks for this info. You have a name of these cultivar vaults so I can research them ? Thanks.
I like this video. You are funny guy. I have dried and grinded wheat and rye sourdoughs that i can wake up when i want. I need to say you Gluten Morgen remind one norwegian youtuber man who died while making youtube video. His youtube channel is (was) apetor. He is your twin brother.
May the gluten be with us all!
What was in the pink carryon?😃
🤭
Interesting :-D I also like your channel Name :D it’s a german word game! Do u have any crossings/links to Germany? (Not only that we are the biggest bread consumers in the world) i send you many lovely greetings from Germany 🎉
Really interesting, What is the “hooch’?
It's the dark liquid forming above the sourdough starter if it has not been fed regularly.
@@M-a-k-o thanks, thought as much, just wanted to make sure. Pouring it off is the right thing to do then, 👍🏻
@@dot.J678 Why pour off the work you've just had your starter do? This is flavor. Not only will it change the hydration level of your starter, but you've also lost a good portion of the fermented flavor down the drain. Mix it back in, continue feeding.
Where was the 200 year old started?