This was wonderful and understandable. And With this method, I can start my bread a little later in the day and put it in the fridge. Great news thank you.
This was so helpful! Thank you 😊 nobody ever shows how to make SOUR sourdough. I also wish I’d discovered the no discard method before ending up with almost a gallon of discard. 😳
I’m very new to sourdough. Made my first two loaves last weekend and they came out pretty good! Not sour enough for my liking. I will try your method and fingers crossed it will be more sour! Thanks for the video. I really enjoyed it. God bless
Thanks for watching the video. Another trick is to use slightly less starter in your mix. Typically I use 20% of flour as starter, but a slightly more sour taste will be obtained by using 10% - 15% of flour as starter.
So, if I understand correctly, there are two things to increase sourness; use the starter as it’s deflating from peak and keep shaped dough in refrigerator for two days. The sourness that you achieve is that of lactic acid rather than acetic, I hope. I’m trying your method now. I’ll tell you in three days, how it works. 😁
There are many things that will increase sourness. The two you have mentioned will certainly do the trick. Also, instead of 100% hydration in your sourdough starter, feed 90% hydration, meaning 9 parts water to 10 parts flour by weight. Also, use 10% less starter in your recipe than normal for increased 'sour'. Be sure to include rye flour in your starter, etc. Try the first two you mentioned above a few times to see if you are satisfied with the level of sourness. Thanks for watching the video, and for your comment.
I just reread your post. Yes, use the starter after it's peaked. Mix the dough, wait 30 minutes and do one stretch and fold, then put in fridge overnight, on the following day, complete bulk fermentation with more stretch and folds along with coil folds, shape and then place in fridge for two days.
Came out great. I make my starter for one loaf, by mixing 18 gms each mother (barm) and 18 gms water and 36 gms high gluten flour. I put it in proofing drawer overnight at 80 degrees. Warmer weather I let it sit on counter loosely covered. Next morning, I autolyse high gluten flour and water and add to starter. Starter is at 12-15 hours. Knead and 30 minutes later add7-8 gms salt, knead and go to laminating, etc. makes good bread
Hi Ron and thank you ahead of time your videos have helped me tremendously! Can you tell me those covers you put on your banneton's are those standard Bowl covers?
Dutch ovens work great, but any enclosed container will work. What the enclosure does is contain the moisture in the sourdough. Thanks for watching my videos.
It actually came out sour! Do you have any advise on how to make them into rolls, like the temperature and time? I tried making them into rolls however they didn't get browned or as crispy as a loaf and they had spread of little during the two nights in the fridge. I used a dutch oven as well.
I haven't made sourdough rolls, yet. Generally, sourdough is less brown than yeasted bread. I keep my fridge at 35'F, to keep my sourdough from over proofing.
I'm new to making sourdough bread, I've been watching a lot of videos and doing a lot of reading too, trying to get a good understanding of the process. I am going to try your method as I would like my bread to be more "sour". It is truly surprising to me that there are so many different ways to make sourdough bread, from the amount of flour, water, and starter, to the way the folds are done, to the number of rest periods for the dough, whether to refrigerate or not, and the oven temp, just to name a few. Everyone seems to have their own way of doing it. My conclusion is that there is not just one "right" way. I've tried three different recipes so far and they are all too wet, making the dough hard to work with, and I end up with a smaller loaf than what it should be. I don't know why this is happening each time, but next loaf I will add extra flour. Also wanted to mention I liked the sled dog portion of the video.
Thanks for watching my videos. Yes, there are different methods for making sourdough bread. Try to keep in mind the basics, which are; mix the dough, wait while it proofs, then bake it. Welcome to the sourdough addiction,.
Excellent video Ron ! I'm gonna try it tomorrow. I've been trying everything I can think of trying to get the sour tang but no luck. I'll give your method a try.
@@Dave-kv1is Not sure of the temperature, I'll have to check it. I think you could go 3 or 4 days in the fridge using this method, but I wouldn't go longer. After shaping, 2 days in the fridge gives quite a bit of 'sour' taste in the bread.
Yes you can. However, even upside down, I would still use the silicone, or parchment paper, to move the dough in and out of the dutch oven. I use the dutch oven right side up for several reasons. I think it is safer as it is easier to maneuver, easier to get in and out of the kitchen oven, etc. Thanks for watching the video.
I keep one jar on the kitchen counter, and one jar in the fridge. Each week I rotate them. If I only made sourdough bread once every two or three weeks, I'd keep the jar of starter in the fridge with a tight lid. Check out my TH-cam channel for the starter video "WAKE UP" that demonstrates how to bring back to life starter that's been in the fridge for several weeks.
Thanks for the video, Ron. I didn't read how much starter you start with before adding 1/3 rye, wheat, and white flour and the amount of water you add to feed your starter. Could you clear that up for me? Thanks!
I usually keep 50 - 100 grams of starter in a wide mouth quart jar. Actually, I keep starter in 2 or 3 jars at all times. Whatever amount of starter I need for a recipe, that is what I feed my starter. My 2-loaf recipe calls for 200 gr of starter. So, I feed my jar containing 50 gr of starter, 100 gr of water and 100 gr of flour, for a total of 250 gr in the jar. Once the starter doubles in volume, I remove 200 gr for my recipe, leaving behind the same amount of 50 gr as before. If I need 400 gr of starter for a recipe, I would feed my jar of 50 gr of starter, 200 gr of water and 200 gr of flour, for a total of 450 gr in the jar, etc..................
I picked up the bench scraper, along with some other supplies, from the San Francisco Baking Institute, while attending there. Thanks for watching the video.
Hi Ron, my dough even looked like yours until the removal from the fridge, and when I turned it out on the parchment paper it spread all out, and then when I tried to score it, it lost it's "oomph" and became deflated, and now, so am I. When the dough was in the fridge, in the banneton and shower cap, the top of the dough became very wet. What happened? But the taste and the crumb is what you promised--it has more sour taste--thank you.
Some moisture under the shower cap is normal. Sounds like your dough was over proofed before going into the fridge. I shape my dough and place in the fridge once it has increased in volume by 50%. Another possibility is that your fridge is not cold enough to prevent continued proofing. My fridge is 35' F. Thanks for watching my videos.
My basic 2 loaf recipe is 900 gr flour, 600 gr water, 200 gr sourdough starter, 20 gr salt. 70% hydration. For one loaf, cut all ingredients in half. Lots of adjustments will add more 'sour' to artisan bread; include some whole wheat or rye flour in dough, use starter with some whole wheat and/or rye flour in the feeding. I feed my sourdough starter with a mixture of 1/3 rye flour, 1/3 all purpose flour, 1/3 whole wheat flour. Thanks for watching.
@@rontressler647 One more quick question, when you pull your bannetons out of the fridge do you go straight into the Dutch ovens or do you let them come up to room temperature and proof a little more out of the fridge?
@@richardhoran6360 I asked that same question and was told that, no, you don't need to let the bread proof between pulling it from the fridge and putting it into the dutch oven to bake. i hope your loaves turned out!
@@rontressler647 Thanks, Ron. What do you mean by 70% hydration? Is that captured in the 600g water above plus the 100g water you added to the starter at the beginning of the video?
Ron Do you know what your ridge temperature is where you proof the bread? Mine is overproofed by the end of the second night. My refrigerator is at 42 - 43 deg F. Thanks
All my proofing takes place during bulk fermentation, which is the time between mixing the dough and final shaping. Once in the fridge, cold fermentation takes over, and there is very little rise, if any at all, of the dough while in the fridge. The temperature in my fridge, according to my bread thermometer, was 32'.
Ok, so I somehow missed the ratio of water and flour to start the sourdough starter, I understand 1/3 ea of all purpose, w/w and rye flour to feed the starter but how much is that in grams, eg, 60 grams flour combining all 3 and 60 grams water?
My 2-loaf recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g salt. So, the 200 g of sourdough starter consists of 100 g of water, and 100 g of my flour mixture. Thanks for watching my videos.
Couldnt you eliminate the silicone thingy by turning the lodge upside down and placing the loaf on the shallow part? This is how I cook in my lodge. I use baking paper and just place it on shallow side of DO. Is there an advantage to putting it in the deep side of DO?
After the dough has spent the night in the fridge, I take it out of the fridge and immediately bake it in a 450' preheated oven. All the S&F has been done the prior day. From the beginning, I mix flour, water, salt, and sourdough starter. Then at 30 minute intervals I perform 2-3 S&F, followed by 2-3 coil folds. After folding, I let the dough rest for 2-3 hours, until it has increased in volume by about 1/3. After rising, I shape the dough and place in the fridge overnight, baking the following day. Hope this helps.
@@rontressler647 I’m sorry Ron, I meant for your “Sour” Sourdough process. If I understand your process, once you put the dough in the fridge overnight, then you do some S&F etc, put the dough in a Banneton and put it back in the fridge for for 2 more nights. My question is, do you let the dough come up to room temp after the 1st night in the fridge, before you begin the S&F etc?
Additional instructions 2:36 wait until starter has peaked and fallen back to 50% of its rise. 5:49 let sit for 30’ after mixing, stretch and fold, then let sit in fridge overnight. 7:38 Next morning: normal bulk fermentation routine
Last night before bed I fed 50 g of my active rye starter with 100g each of rye flour and water. This morning it has at least doubled, maybe tripled but it has been about 11 hours and there is no sign of it falling back. Should I wait for it to do so before I mix the bread?
Using the starter after it peaks will contribute to more sour taste. Starter moves slower in colder temperature, than warmer temperature. My starter rises and begins to fall in 3-4 hours, but I do have it in a proofing box set at 82'. It's you call when to use your starter. You will pick up sour taste during the 2 cold fermentations in the fridge.
I had a question about the mixture you use to feed your starter...is it a third each of rye flour, whole wheat flour, and all purpose flour by weight or volume? I accidentally used bread flour as opposed to all purpose and measure by volume...is my starter doomed?
When feeding my starter, I always measure by weight. 1/3 all purpose flour, 1/3 rye flour, 1/3 whole wheat flour. I prefer to use all purpose flour in the feeding, but bread flour will also work. Thanks for watching the video.
My 2-LOAF RECIPE; 900 gr of bread flour + 100 gr of flour in the starter = 1000 gr total flour. 600 gr of water + 100 gr of water in the starter = 700 total water. 700/1000 = 70% hydration. Thanks for watching the video.
Yes. During bulk fermentation I use a bowl and do all folding in the 4 quart pyrex bowl. Some times I put the bowl in a proofing box with the temperature set at 82', depending upon the temperature in the kitchen. For me, bulk fermentation lasts about 4 hours. Thanks for the question.
I am not impressed with the dark color of the bread by baking out of the Dutch ovens. It looked absolutely delicious prior to the last bake in the oven.
Terri, I’ve heard that the dough is done rising in the first 15 minutes. I only bake for 30 minutes at 450° in Dutch oven, and my crumb is perfect every times. I don’t bake the addition 15 min at 400° because I like soft chewy crust.
I've not heard that about watery starter. Another method is to reduce the amount of starter in formula. I typically add 20% of the total flour weight as sourdough starter. Reducing to 15% may increase 'sour' taste. Including rye and/or whole wheat flour in the dough and in the starter will also tend to make bread more sour. Hope this helps.
I’ve tried using a liquid start (one part water to 5 parts floor) and I didn’t get the sour taste. In fact, I couldn’t tell any difference. I tried a stiff start too, same result. I’m now trying Ron,s method right now.
It seems that my dough comes out of the banneton (even after just a day) with a firm skin on the exterior. Your video looks (to me) like that doesn't happen with yours.
I wonder if your banneton is of higher quality. I can see light between my banneton layers... so even if I have the top covered, the sides of my boule will get firm from air exposure. I think I'll try putting the entire banneton in a bag. Nice video by the way!
Personally, I am satisfied with the flavor of my sourdough bread using my normal routine. However, I made this video because I've been asked, and I've seen the question posted on FB, so I made the video in response to the question of making sourdough bread more sour. Thanks for your comment.
I'm the same. I prefer more sour. I've been struggling with the sour-not enough. Hopefully this method will get me that preferred taste. Nothing like fresh sourdough with homemade chicken pot pie soup.
I'm from San Francisco. The would cool the bread on racks on the sidewalk. And we would grab bread and go get butter we knew the bread guys. That was in the sixties in the seventies the fog would cool it off
15:30 Not good for newbies. Fails to simply mention the flour and water quantities; also never mentions the oven temp for the first covered baking. Could, with some simple additions, have been a lot more informative, 🎉rather that requiring a viewer to go back to prior videos. Frustrating.
![[ENGSUB] UNPRODUCTIVE DAY ใช้ชีวิต (เปื่อยๆ) ด้วยกัน 1 วัน! | OUROAD CLOSEFRiEND SS2 EP.9](http://i.ytimg.com/vi/pyYKZ3kra9w/mqdefault.jpg)
Thank you for making this tutorial, Ron. I was curious about how you make the sourdough bread more sour. This was very helpful!!
Glad it was helpful!
Thank you for making this video, love it!!
I confess, I'm addicted to sourdough bread. Thank you for watching my videos.
Beautiful loaves of bread!
Thank you 😋
This was wonderful and understandable. And With this method, I can start my bread a little later in the day and put it in the fridge. Great news thank you.
You're too kind. Thanks for watching my video.
Thank you sir. I will be trying this.
You're welcome, and thanks for watching my videos.
If possible, could you please convert the gr measurements to g? i'm having a hard time with Google.
This was so helpful! Thank you 😊 nobody ever shows how to make SOUR sourdough. I also wish I’d discovered the no discard method before ending up with almost a gallon of discard. 😳
Glad you found the information useful. Keep on baking.
I’m very new to sourdough. Made my first two loaves last weekend and they came out pretty good! Not sour enough for my liking. I will try your method and fingers crossed it will be more sour! Thanks for the video. I really enjoyed it. God bless
Thanks for your kind words. Welcome to the sourdough addiction.
Beautiful
Thank you. And thanks for watching the video.
I tried it, it came out sour the way that I like it! Thanks so much!!
Thanks for watching the video. Another trick is to use slightly less starter in your mix. Typically I use 20% of flour as starter, but a slightly more sour taste will be obtained by using 10% - 15% of flour as starter.
Nice work Ron 👏
Thanks 👍 And thank you for watching the video.
So, if I understand correctly, there are two things to increase sourness; use the starter as it’s deflating from peak and keep shaped dough in refrigerator for two days.
The sourness that you achieve is that of lactic acid rather than acetic, I hope. I’m trying your method now. I’ll tell you in three days, how it works. 😁
There are many things that will increase sourness. The two you have mentioned will certainly do the trick. Also, instead of 100% hydration in your sourdough starter, feed 90% hydration, meaning 9 parts water to 10 parts flour by weight. Also, use 10% less starter in your recipe than normal for increased 'sour'. Be sure to include rye flour in your starter, etc. Try the first two you mentioned above a few times to see if you are satisfied with the level of sourness. Thanks for watching the video, and for your comment.
I just reread your post. Yes, use the starter after it's peaked. Mix the dough, wait 30 minutes and do one stretch and fold, then put in fridge overnight, on the following day, complete bulk fermentation with more stretch and folds along with coil folds, shape and then place in fridge for two days.
Howd it come out?
Came out great. I make my starter for one loaf, by mixing 18 gms each mother (barm) and 18 gms water and 36 gms high gluten flour. I put it in proofing drawer overnight at 80 degrees. Warmer weather I let it sit on counter loosely covered.
Next morning, I autolyse high gluten flour and water and add to starter. Starter is at 12-15 hours.
Knead and 30 minutes later add7-8 gms salt, knead and go to laminating, etc.
makes good bread
Thanks for sharing!!
My pleasure!! And thank you for watching the video. Please take the time to view the other sourdough videos on my TH-cam channel.
Hi Ron and thank you ahead of time your videos have helped me tremendously! Can you tell me those covers you put on your banneton's are those standard Bowl covers?
I cover my sourdough with plastic shower caps. And thanks for watching my videos.
Excellent video. Thanks!
Thanks for watching. Happening baking........
i really wish i had the dutch ovens id love to make my own sourdough love the vids.
Dutch ovens work great, but any enclosed container will work. What the enclosure does is contain the moisture in the sourdough. Thanks for watching my videos.
It actually came out sour! Do you have any advise on how to make them into rolls, like the temperature and time? I tried making them into rolls however they didn't get browned or as crispy as a loaf and they had spread of little during the two nights in the fridge. I used a dutch oven as well.
I haven't made sourdough rolls, yet. Generally, sourdough is less brown than yeasted bread. I keep my fridge at 35'F, to keep my sourdough from over proofing.
I'm new to making sourdough bread, I've been watching a lot of videos and doing a lot of reading too, trying to get a good understanding of the process. I am going to try your method as I would like my bread to be more "sour". It is truly surprising to me that there are so many different ways to make sourdough bread, from the amount of flour, water, and starter, to the way the folds are done, to the number of rest periods for the dough, whether to refrigerate or not, and the oven temp, just to name a few. Everyone seems to have their own way of doing it. My conclusion is that there is not just one "right" way. I've tried three different recipes so far and they are all too wet, making the dough hard to work with, and I end up with a smaller loaf than what it should be. I don't know why this is happening each time, but next loaf I will add extra flour. Also wanted to mention I liked the sled dog portion of the video.
Thanks for watching my videos. Yes, there are different methods for making sourdough bread. Try to keep in mind the basics, which are; mix the dough, wait while it proofs, then bake it. Welcome to the sourdough addiction,.
Excellent video Ron ! I'm gonna try it tomorrow. I've been trying everything I can think of trying to get the sour tang but no luck. I'll give your method a try.
I know it will work. Let me know how yours turns out. I've found the longer cold fermentation is the trick, along with using a stronger starter.
What temperature is your fridge at and would it hurt to leave it a little bit longer than 2 days for scheduling purposes ?
@@Dave-kv1is Not sure of the temperature, I'll have to check it. I think you could go 3 or 4 days in the fridge using this method, but I wouldn't go longer. After shaping, 2 days in the fridge gives quite a bit of 'sour' taste in the bread.
Ron’s method makes the perfect “sour” dough bread. Thank you for sharing this method, Ron.. I love your videos and have learned so much.
Thank for watching the videos, and welcome to the sourdough addiction.
Great bread!
I think you can use you dutch oven upside down without the silicon
Yes you can. However, even upside down, I would still use the silicone, or parchment paper, to move the dough in and out of the dutch oven. I use the dutch oven right side up for several reasons. I think it is safer as it is easier to maneuver, easier to get in and out of the kitchen oven, etc. Thanks for watching the video.
I u seldom make bread, where and how do u store your starter?
I keep one jar on the kitchen counter, and one jar in the fridge. Each week I rotate them. If I only made sourdough bread once every two or three weeks, I'd keep the jar of starter in the fridge with a tight lid. Check out my TH-cam channel for the starter video "WAKE UP" that demonstrates how to bring back to life starter that's been in the fridge for several weeks.
Thanks for the video, Ron. I didn't read how much starter you start with before adding 1/3 rye, wheat, and white flour and the amount of water you add to feed your starter. Could you clear that up for me? Thanks!
I usually keep 50 - 100 grams of starter in a wide mouth quart jar. Actually, I keep starter in 2 or 3 jars at all times. Whatever amount of starter I need for a recipe, that is what I feed my starter. My 2-loaf recipe calls for 200 gr of starter. So, I feed my jar containing 50 gr of starter, 100 gr of water and 100 gr of flour, for a total of 250 gr in the jar. Once the starter doubles in volume, I remove 200 gr for my recipe, leaving behind the same amount of 50 gr as before. If I need 400 gr of starter for a recipe, I would feed my jar of 50 gr of starter, 200 gr of water and 200 gr of flour, for a total of 450 gr in the jar, etc..................
Thanks Ron for the very clear explanation!
Where can I buy the Banneton covers your used in this video
They are plastic shower caps. I bought mine from youtuber John Kirkwood. Years ago, I purchased then from his online store.
profoodhomemade.com/shop/
That’s a handy looking bench scraper, where did you find it?
I picked up the bench scraper, along with some other supplies, from the San Francisco Baking Institute, while attending there. Thanks for watching the video.
Hi Ron, my dough even looked like yours until the removal from the fridge, and when I turned it out on the parchment paper it spread all out, and then when I tried to score it, it lost it's "oomph" and became deflated, and now, so am I. When the dough was in the fridge, in the banneton and shower cap, the top of the dough became very wet. What happened? But the taste and the crumb is what you promised--it has more sour taste--thank you.
Some moisture under the shower cap is normal. Sounds like your dough was over proofed before going into the fridge. I shape my dough and place in the fridge once it has increased in volume by 50%. Another possibility is that your fridge is not cold enough to prevent continued proofing. My fridge is 35' F. Thanks for watching my videos.
Great video, Ron. Did you give the amounts of flour and water? I didn’t catch that in the video.
My basic 2 loaf recipe is 900 gr flour, 600 gr water, 200 gr sourdough starter, 20 gr salt. 70% hydration. For one loaf, cut all ingredients in half. Lots of adjustments will add more 'sour' to artisan bread; include some whole wheat or rye flour in dough, use starter with some whole wheat and/or rye flour in the feeding. I feed my sourdough starter with a mixture of 1/3 rye flour, 1/3 all purpose flour, 1/3 whole wheat flour. Thanks for watching.
@@rontressler647 So sorry, I just saw the recipe above in the comments. Should have looked more carefully. Thanks, and I'll try the mix for feeding!
@@rontressler647 One more quick question, when you pull your bannetons out of the fridge do you go straight into the Dutch ovens or do you let them come up to room temperature and proof a little more out of the fridge?
@@richardhoran6360 I asked that same question and was told that, no, you don't need to let the bread proof between pulling it from the fridge and putting it into the dutch oven to bake. i hope your loaves turned out!
@@rontressler647 Thanks, Ron. What do you mean by 70% hydration? Is that captured in the 600g water above plus the 100g water you added to the starter at the beginning of the video?
Ron Do you know what your ridge temperature is where you proof the bread? Mine is overproofed by the end of the second night. My refrigerator is at 42 - 43 deg F. Thanks
All my proofing takes place during bulk fermentation, which is the time between mixing the dough and final shaping. Once in the fridge, cold fermentation takes over, and there is very little rise, if any at all, of the dough while in the fridge. The temperature in my fridge, according to my bread thermometer, was 32'.
@@rontressler647 Thank you. I am still getting significant rise in the refrigerator. I will look for the coldest spot.
Ok, so I somehow missed the ratio of water and flour to start the sourdough starter, I understand 1/3 ea of all purpose, w/w and rye flour to feed the starter but how much is that in grams, eg, 60 grams flour combining all 3 and 60 grams water?
My 2-loaf recipe is 900 g bread flour, 600 g water, 200 g sourdough starter, 20 g salt. So, the 200 g of sourdough starter consists of 100 g of water, and 100 g of my flour mixture. Thanks for watching my videos.
@@rontressler647 Thanks so much for the clarification 😊
Couldnt you eliminate the silicone thingy by turning the lodge upside down and placing the loaf on the shallow part? This is how I cook in my lodge. I use baking paper and just place it on shallow side of DO. Is there an advantage to putting it in the deep side of DO?
I done both ways, and I just prefer putting the dough in right side up. Thanks for your comment.
Hi Ron, after the first 24 hour period in the fridge, do you let your dough come up to room temp before you do the stretch and folds etc?
After the dough has spent the night in the fridge, I take it out of the fridge and immediately bake it in a 450' preheated oven. All the S&F has been done the prior day. From the beginning, I mix flour, water, salt, and sourdough starter. Then at 30 minute intervals I perform 2-3 S&F, followed by 2-3 coil folds. After folding, I let the dough rest for 2-3 hours, until it has increased in volume by about 1/3. After rising, I shape the dough and place in the fridge overnight, baking the following day. Hope this helps.
@@rontressler647 I’m sorry Ron, I meant for your “Sour” Sourdough process. If I understand your process, once you put the dough in the fridge overnight, then you do some S&F etc, put the dough in a Banneton and put it back in the fridge for for 2 more nights. My question is, do you let the dough come up to room temp after the 1st night in the fridge, before you begin the S&F etc?
@@gregwhelan5969it didn’t seem like it. He did the stretch and folds to cold dough on day two.
Additional instructions
2:36 wait until starter has peaked and fallen back to 50% of its rise.
5:49 let sit for 30’ after mixing, stretch and fold, then let sit in fridge overnight.
7:38 Next morning: normal bulk fermentation routine
Thanks for watching my video.
Can you use citric acid to increase sour taste?
Never tried using citric acid to increase taste. Try it, experiment. Thanks for watching my videos.
Parabéns 👏👏👏👏🇧🇷
Thank you for watching the video.
Last night before bed I fed 50 g of my active rye starter with 100g each of rye flour and water. This morning it has at least doubled, maybe tripled but it has been about 11 hours and there is no sign of it falling back. Should I wait for it to do so before I mix the bread?
Using the starter after it peaks will contribute to more sour taste. Starter moves slower in colder temperature, than warmer temperature. My starter rises and begins to fall in 3-4 hours, but I do have it in a proofing box set at 82'. It's you call when to use your starter. You will pick up sour taste during the 2 cold fermentations in the fridge.
I had a question about the mixture you use to feed your starter...is it a third each of rye flour, whole wheat flour, and all purpose flour by weight or volume? I accidentally used bread flour as opposed to all purpose and measure by volume...is my starter doomed?
When feeding my starter, I always measure by weight. 1/3 all purpose flour, 1/3 rye flour, 1/3 whole wheat flour. I prefer to use all purpose flour in the feeding, but bread flour will also work. Thanks for watching the video.
👍🏻
Thanks for watching the video.
Looks nice. The hydration is 66percent. Easier to handle.
My 2-LOAF RECIPE; 900 gr of bread flour + 100 gr of flour in the starter = 1000 gr total flour. 600 gr of water + 100 gr of water in the starter = 700 total water. 700/1000 = 70% hydration. Thanks for watching the video.
Yes Lolita, although Ron is technically correct, using Baker’s Math (% of flour), Ron is using 66% Hydration.
Does the dough stay on the counter for all the stretch and folds/coil folds and bulk fermentation time ( the day after the first refrigeration)?
Yes. During bulk fermentation I use a bowl and do all folding in the 4 quart pyrex bowl. Some times I put the bowl in a proofing box with the temperature set at 82', depending upon the temperature in the kitchen. For me, bulk fermentation lasts about 4 hours. Thanks for the question.
I am not impressed with the dark color of the bread by baking out of the Dutch ovens. It looked absolutely delicious prior to the last bake in the oven.
The bread needs to reach an internal temperature of 200', before the crumb is totally done.
I think it gets darker when baked in the dutch oven for the last 12 - 15 min on 400 degrees. Have you tried both ways? What did you think?
Terri, I’ve heard that the dough is done rising in the first 15 minutes. I only bake for 30 minutes at 450° in Dutch oven, and my crumb is perfect every times. I don’t bake the addition 15 min at 400° because I like soft chewy crust.
@@gregwhelan5969 I like a chewier crust as well.
I am confused why he didn't use baking powder.
@@terrim.602 baking powder doesn't belong in sourdough bread
Ron .. what's in the spray bottle? .. I assumed it was just water ..
Yes, water. Thanks for watching the video.
I've heard that making the sourdough starter more watery can also make it more sour, what are your thoughts on this? I might give it a go
I've not heard that about watery starter. Another method is to reduce the amount of starter in formula. I typically add 20% of the total flour weight as sourdough starter. Reducing to 15% may increase 'sour' taste. Including rye and/or whole wheat flour in the dough and in the starter will also tend to make bread more sour. Hope this helps.
I’ve tried using a liquid start (one part water to 5 parts floor) and I didn’t get the sour taste. In fact, I couldn’t tell any difference. I tried a stiff start too, same result. I’m now trying Ron,s method right now.
It seems that my dough comes out of the banneton (even after just a day) with a firm skin on the exterior. Your video looks (to me) like that doesn't happen with yours.
I cover my sourdough filled banneton with a plastic shower cap. No firm skin.
I wonder if your banneton is of higher quality. I can see light between my banneton layers... so even if I have the top covered, the sides of my boule will get firm from air exposure. I think I'll try putting the entire banneton in a bag.
Nice video by the way!
Why would you want more sour? Dairy notes are far better.
Personally, I am satisfied with the flavor of my sourdough bread using my normal routine. However, I made this video because I've been asked, and I've seen the question posted on FB, so I made the video in response to the question of making sourdough bread more sour. Thanks for your comment.
I personally prefer a really sour tasting bread. It's all a matter of personal preference.
I'm the same. I prefer more sour. I've been struggling with the sour-not enough.
Hopefully this method will get me that preferred taste.
Nothing like fresh sourdough with homemade chicken pot pie soup.
I'm from San Francisco. The would cool the bread on racks on the sidewalk. And we would grab bread and go get butter we knew the bread guys. That was in the sixties in the seventies the fog would cool it off
It' is still the same. Nothing new.
Thanks for the feedback. I'll keep testing, these steps have always worked for me.
15:30
Not good for newbies. Fails to simply mention the flour and water quantities; also never mentions the oven temp for the first covered baking. Could, with some simple additions, have been a lot more informative, 🎉rather that requiring a viewer to go back to prior videos. Frustrating.
Thanks for the tips!
17:09 if U read John, Ron describes it all in the description.