Understanding a Sourdough Starter | Proof Bread
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Making great sourdough bread is less about the recipe, and more about understanding.
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#sourdough #bread #bakery - แนวปฏิบัติและการใช้ชีวิต
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Thank you SO MUCH for this. As I am opening a microbakery in Spain I'm watching your videos learning a lot... That's a great job what you guys are doing, and a beautiful gesture sharing it. Seriously, THANKS!
Good luck bro🫡
Share your story aswell
I am really enjoying your videos. Had my own homemade starter going on nine years and had a lot of success but also several failures. I absolutely love working with it and seeing what it can do. My son sometimes tells me my bread smells like cheese and I tell him it's just water, flour and salt! So yummy! Thanks for showing us your method and different flours and doughs. I am still learning and I love it all!
Been watching the garage to the shop journey …!!!! So good into details… never seen this video though…just found it…..this was one of the best things I watched about explaining strength and gluten in forever…. Thanks 🙏🏻🙏🏻🙏🏻❤❤
This video and all of yours have helped me on my bread journey, thank you!
Very informative. You answered a plethora of questions I have had over the years. I just love your content. Keep up the great work!
When you said "I wish I could convey smell" My mind brought up a sour dough starter smell.
While watching a vid about sourdough starter… what a coincidence.
@@puretoronto 😂😬
1/24/23
Plausibly Rationalize!!❤️
I’m extremely new to baking or sourdough..
I’ve made 6 loaf’s and starting 7 n 8 in the morning..
For me to begin this as a BBQ guy and a complete novice I had to choose a perfect video for my starters and my first sourdough recipe’s..
I started my baking life after a deer friend past suddenly at 39yrs old. I started with pie and cheesecake!🤤
Just over a year later I’m now recovering from a accident and surgery and have had weeks of free time not working..
I started with Grandmas White sandwich bread that I got from my uncle that is much more advanced on the sourdough level of backing..
Long story here but I jumped in on TH-cam and everything bread/sourdough.. Hours and hours of videos..
I’m doing pretty ok with the 20min videos and have made some nice loaf’s..
Your videos are my true education and passion to become the most basic level of what you do..
I lost a 3rd friend in 18mo to suicide on 1/16/23..
Flour, water, education and time are my healing threw this painful Minnesota winter and Grief..
I love what you do.. Yoyr passion and honest trial and error of your Process and passion in life is overwhelming to watch on video..
I’m honestly thankful to learn from you at this time in my life..
Thank you for the real that you are..
Rare education my friend
Great Job on all you success!!
As a home baker, that was super informative.
I'm relieved that I thought of the same smell transitions: banana -> citrus / vinegar -> alcohol.
If I feed the starter when it smells like alcohol it seems to need more than one feed to recover before I can use it as levain successfully. I keep it in the fridge and feed only once or twice a week, the over proofing was happening because my fridge temp was too warm and it kept going. I've turned it colder and been maintaining the starter around the banana smell since.
This makes me think I can be a bit less conservative and aim for the middle. After feeding I will try letting it sit out at room temp for a little bit before returning to the fridge.
Thank you Jon for the starter info. I have had trouble with starters in the past but with this info I will be more successful I'm sure. Take care.
I really enjoy your channel. I like the philosophy you use in your approach to making bread. The fact that I am having a difficult time understanding this bread, isn't due to your methods of explaining it. I'm just not wrapping my mind around it yet. It's intimidating to make, for me at this point. I'm new to baking, probably only made a dozen traditional doughs so far. I want to make excellent bread though, so I want to tackle sourdough. I don't think it'll become clear until I actually start baking sourdough bread. Your explanation of smell makes sense to me now, when I compare that to my starter. It took about 3 weeks to develop a very dormant starter I was given, to the point where it smelled like you've described. Thank you for sharing this content. I'll keep at it, and one day start baking loaves. Thanks again.
He has an impressive amount of knowledge and passion for only four years of experience, probably a lot of it dedicated to the business side as well
Thanks for sharing the knowledge!
Love your posts. Thank you.
Practical simple explanation the best way for transforming and sharing the experience , thank you so much for , but actually we need 1 journey with you for bucket starter video .
I watched you video again today after I've been self-learning making sourdough bread. I 100% understand what you are saying in the video comparing to the time I saw when this video is published.
Amazing video sharing your wisedom. Cheers!
Great info. You’re a natural.
very understandable you take bits from longer vids and cut them out for new videos in the current situation.
still a very entertaining watch, good luck with the new bakery and life!
I am a bread baker for a whole foods in California and i've been having some issues with our starter lately. This video came at the right time!
Which whole foods?
great info, i have struggled to get my starter timing right.
Freaking LOVE this dude!!!! He is a walking encyclopedia of sourdough!! So damn RAD!!
The smell of bananas on a starter is something I would've doubted if I didn't have a starter myself. He do be right.
Proof Bread excellent work you are doing from Canada 🇨🇦 #YSW I follow you 💯 from keep up all of your great work you have been doing and please don't stop keep going on helping as many people as you can with your TH-cam videos bye 👋 from #YSW Domenico Monteleone
Great info... thanks for sharing 🥰
Thank you, thank you!!
I learned from my family in France who own a Boulanger that the Polish were the one who invented or the first to create a Starter and the French still call the starter "Pulish". that is used for their bread making and this was created many many years ago I don't remember how long but it was very long a go and the Polish were the first. I also find your show very entreating and informative to the beginner bread makers. I learned my craft from 13 years I lived in France with my family who own their Boulanger and I work with them. it is very hard work and very rewarding at the same time. I am so happy to see how your business has progressed. your first building was quite small now your so much better in space. BRAVO CHEF
Sourdough starters have been around for centuries. They actually revitalized a starter from Ancient Egypt.
In fact, there is written evidence of the Romans using sourdough starters around 50 AD.
Obrigado por compartilhar sua experiência e conhecimento.
O nosso fermento natural que usamos aqui em casa tem 7 meses e tem um cheiro maravilhoso.
Tenham uma excelente semana!
Good stuff
This is incredible, thank you so much for making these. I'm intrigued by your gluten development explanation! I'm sorry to ask these few nagging questions if you have a moment to help clarify.
If gluten development is trapped in its current form when you back it, can you taste this difference of gluten strength (being weak, strong/most intertwined, or at any stage of it breaking down) and/or is it only noticed as a digestive issue? Is the same amount of gluten present in either form (the gluten doesn't go away as it breaks down does it)?
You say sour dough has this luxury of a long fermentation process where you can bake it after the gluten has begun breaking down. Does this mean white or country bread will have this lesser desirable gluten structure? (I'm assuming less desirable because you intentionally bake after it has started to break down).
Thank you!
Edit: also, what did you mean at 11:45 by "the 20-minutes I needed for my auto lease" - I'm sure you didn't say auto lease
Thanks !!!
How did you start your research and study? What was your method of learning and documentation of your understanding?
Please make a video!!
Have been anxiously awaiting your next video and it's as informative and helpful as I hoped. I'm using 100% whole wheat flour (King Arthur) for my starter and feeding it 1:1 flour and water. The result is my starter is thicker than dough. Going to start experimenting with adding more water. Same issues with my dough. 50% bread flour, 12.9% protein/50% whole wheat flour, 14% protein. Have been experimenting with increasing water as my dough is still very stiff until it's time for pre-shaping, when it's just a slack dough. Thank you for your videos. They are helping me get my ratios closer to giving me the result I want. It seems 85% water is still not enough for the flour I want to use. Each new video seems to help me adjust my process just a little bit more, to get closer to the result I want. After many months, and countless loaves, it's still not there. Thanks to your videos, I'm getting closer and closer though. Thanks again
Hi I also have a whole wheat starter with KA flour. Whole wheat flour absorbs more water and the pieces of milled bran end up shearing through the gluten structure making your end dough less strong. I recommend using a smaller fraction of whole wheat for your breads and if possible getting KA Bread flour. The higher gluten percentage is definitely noticeable for dough strength. I currently use 200g whole wheat starter, 600g bread flour, 420g water, and 12-13g of salt. Happy baking!
Like the other commenter said, I would try experimenting with less whole wheat in the final dough. I only go up to 25% max whole wheat or rye in my final dough. If you do want a 50/50 mix, have you tried a 100% hydration dough?
What is your opinion of those who autolyze including the starter ?
Elaboro pan de masa madre para mi casa pero quiero hacer para venderlo y optimizar en tiempo, normalmente en casa lo activo en la mañana y luego a eso de las 4 de la tarde es q comienzo a hacerlo, mi pregunta es si activo la masa madre en la noche a eso de las 20 horas y la meto en la nevera
luego a las 8 de la mañana podría utilizarla, debo esperar q pierda el frío o puedo emplearla así fría, cuál es la temperatura ideal para q aguante unas 12 horas y esté lista para usar.
Yo hago la proporción 1:1:1
Un saludo desde España, me encantan tus vídeos 😊
Thanks for this video…so starter is used straight from the walk in…not brought to room temperature…what is the feeding frequency?
Hi. Do you bake with einkorn? Thanks
Any purpose of those dough sticking on your fridge door? For fermentation experiment?
Where do you get those storage tubs?
I use to live in Mesa AZ I remember the mill in Tempe I'm interested in making the sour dough bread . I'm jewish a little yeast levens the whole lump 🕎🔯great video
Hi there, may I know if the flour used are bread flour or all purpose flour please?
It took like almost 2 month of daily feeding for larry to be strong enough to bake great bread. Whole wheat sharter in the tropics
. Your videos are so satisfying so simple. All we need is a little head scratching, a lot of heart, some ingenuity and stick-to-itiveness and before you know it, your dreams just pop before your eyes. What is the culture you use to create starter? Can't only be flour and water can it
Yes that's all it is flour and water to begin with. The culture comes from the air we all breathe, the environment it's in, the ambience... The air contains hundreds of thousands of spores all kinds and all species- they all share one thing- a place to call home. At the correct temp and with the stars in alignment we will have a strong and healthy 'starter' when we are 'finished'.
Hello! I need help. At what time (for example - today) and in what ratio (1:1:1/1:2:2/1:4:4) do I need to feed the starter so that it is active tomorrow morning? Exactly in the bakery, not at home. If I feed the starter at 10 am (1:4:4) and then after about 4 hours put the starter in the fridge, will it remain active until the next morning? Thank you!
do you have a video for creating sourdough starter on small scale hobby baker?
How many kilos of flour do you have in the mixer?
Hey, awesome video's. I've learned a lot and it was cool to check some numbers/ratio's i have been playing with myself. But I still wonder/struggle with maintaining a healthy starter. I wonder, if i leave a healthy starter out at room temperature for a few days without feeding, i get some kind of doughliquid that has completely fermented and is extremely sour. I realise i have over fermented the starter, but what I'm wondering is, can it be saved or are all the good bacteria dead? To me it seems that way :-D (baking with sourdough and handeling doesn't seem to hard, but managing the rise and fall and the feeding is still puzzeling me a bit. grrr :-))
Baker from germany here. As the sourdough matures depending on temperature, it develops different ratios of milk and vinegar acids. Leaving it at higher temperatures will result in too much vinegar acids that are way too sour for anything worthwhile to survive in the starter. Even at cold temperatures a healthy starter should be ready for use in 1-1 1/2 days of room temperature. At that point you would just let it sit in the fridge and feed as needed (around once a week if you dont use it). If sourdough starter is just slightly over you could make a mock dough and bake it at around 120°C until completely dry and ground it up, this way you get sourdough spice for your breadmaking in the future
If you know the way broadly you will see it in everything.
So when do you want to bake the bread? When the gluten is breaking down?
I have been thinking of something. Do you think it is possible to know when bulkfermentation is done by compare when the starter has reach its peak? And translate that into the dough. Let say the starter reach its peak in say 5,30 hours, and wuth some mathematical formel carry this over to the dough. Now the flour and water ammount are much larger than a feeding of the starter, but adding the starter to the dough is technically a giant feeding? One can make mathematical formels on everything, so there might be a way to make a formel for this? If it is possible, you could end bulkfermentation at the exact right moment?
I have been leavening my starter to do just this. Take a portion of your starter and feed it at the same ratio as the dough you are going to make. Then I use the time the starter takes to peak to estimate how much the dough bulk rise will take. I also take a sample and watch that in a jar as well. I’ve been having some luck timing things out this way.
Basically, for a 75% hydration dough with 15% starter, I take about 20g of starter, and feed with 135g flour, 101g water. The starter to flour to water ratios are the same as the batch this way. So however long it takes my starter to double (My room temp is pretty consistent and I can controllably proof my starter and dough in the same conditions.) then my dough should take the same time.
On the other hand, once I know this information, I can go back to doing normal feedings on my starter and I can use it quicker. I have the time for the bulk rise from the previous experiments to go from. (Again keeping all temperatures the same throughout the processes)
One thing to note, I would make sure your starter has been feed regularly, is predictable, and you don’t interrupt that predictability too much with this experiment.
Does looking at pH of the starter help determine maturity of the starter or the need to feed the starter.
4 - 5 is a good range. Like anything else, much depends on your owns tastes.
I have heard in the past with any starter at home, would revert to whatever the wild yeast in your environment is, so that collecting starters from around the world would end up ... yours? Any thoughts on that? (I have a few saved that I have purchased and a Rye starter I made, lots of the original cast off stored, converted to a Wheat/Rye stiff)
Only if you aren't careful. Just make sure you always clean your mixing tools.
Greetings from Poland 🇵🇱 😋 🫓
How do I start a sourdough starter in the 1st place. I hear all about feeding it but never on how to start it from scratch.
Will it fail at 1,270 grams?
So you work with starter, not levain? Can you explain the difference to the process?
This depends how you use the verbiage. Some bakers modify their starters prior to the final dough, and then call it a levain. There are advantages to this. We instead work to maximize the leavening power of our base starter, and so at this point in the journey we don’t change it up often in the final builds. We have in the past, and may again in the future, but a well managed base starter is a mighty tool. My suggestion would be to really get to know it and it’s life’s cycle prior to complicating things.
Bust to dry the starter if you want sell it all the customers have to is add warm water to bring it back to life
I stopped by your store but too bad it was on a tuesday.
Hi I'm junior Artisan baker here in the Philippines,I'm interested to know about sourdough starter bacteria.in how to play the sourdough starter.and I always watching you.
This video will show you how to make sourdough starter. th-cam.com/video/A_PghQtLZtk/w-d-xo.html It is super easy, just takes some time and attention.
Another great video on some of the science behind a sourdough starter:
th-cam.com/video/F2BZB7Nf_P8/w-d-xo.html
The "Sour" flavor is supposed to come from Acetic Acid, so I have experimented with making my sourdough starter with Kombucha (fermented sweet tea). I get a VERY sour starter that makes very flavorful bread.
bro, do you have "Masterclass" ?
I am learning to make starter. The smell I get, but the taste thing? Nope. Leave that to you.
Gj
Why has only 1 company finally made something to keep starter at the perfect conditions?
Weren't you supposed to be out of that space like 2 months ago?
hi
noooooooo..... don't go yet........ lol
I would LOVE to care ❤ for one of Harriets children. Please. Canada Westcoast. Thank you 😊
This is the video I followed to make my sourdough starter at home: th-cam.com/video/A_PghQtLZtk/w-d-xo.html
bonjour c'est vraiment dommage que votre vidéo n'est pas en francais. j'espère que la prochaine vidéo soit en francais. merci
Jesus made bread from thin air, after 2500 years I know this to be sour dough starter, flour water, let their be more bread
Gliadin... They are allergic to gliadin not gluten.
Where your hair gone?
I love you, but sometimes you get a little off topic lol
don’t sell it-share it. :)
You're losing me with the "having a relationship with your starter" language.
Each starter is a little bit different because the microbe composition is different. Over time it also evolves depending on the conditions in which you keep it and how you feed it. To use sourdough starter it is very useful to actually spend some time with it, use it regularly personally to understand how it "likes" to behave.
I keep two separate starters at home, one is 5 years old and one is 3 years old. One is for slow, long fermentation bread with very sharp sourdough aroma and the other I keep for quick rise, sweet aroma -- mostly for pastry.
Yes, it is a relationship.
Come on, let's be real. There has been literature/info on making bread for decades now. Let's not make it seem harder than it was back "in your day"