Brian! Peter here. Thank you so much for what you do. I am Stage 5 ESRD on dialysis. And diet is 90% of you feel. This is helping me live my best for my wife and kids.
Hey Peter. Thanks very much for taking the time to comment. That really means a lot. I so glad you found the channel. I’m not familiar with what you are dealing with but Godspeed and get well soon. Cheers 🥂
Just made my first Sourdough bread with this recipe (with a friend's starter) and it came out great!!! The whole family love it! Thank you for the video and thanks to Union loafers for the detailed instructions!
This is a great series! As a retired baker, I have watched a LOT of TH-cam vids on bread making. Yours is definitely in the top 3! I have tried a couple of your recipes so far and they are great!
@@BrianLagerstrom You've come far in 2 years my friend, I made my first bread based on the "1 dough 3 loafs" video :). Second version of it. Don't have a dutch oven but I found out that a round glass oven dish works quite nicely as well. Thanks for the vids!
Brian, you saved my bread . you are the best . i just made a beautiful bread and i am very happy . i am making the starter. today is day 9 . Thank you so much
I just found your channel 2 days ago.... I'm obsessed. I've learned so much, so many things that other video's skip over, and books or recipes vaguely describe. Thanks for the great videos.
The Union Loafers sour dough recipe and video are outstanding. I’m a novice at bread making and my first attempt resulted in a great loaf. Thanks to all involved!
Wow you are really great at explaining things ! This is the first time I have ever thought about making sour dough bread. I started my starter today with your recipe with rye bread. Will give updates on my progress.
Incredible recipe, thanks. I´d never expected that kind of results. I needed much more flour, though. When checking, I think you in the US have a higher protein level in the flour so it binds the water better. I needed to add a good 10% more of the so-called 550type flour and it still was somewhat wetter than your dough. But it worked fine.
Dear Brian, I am thankful for your insight, organizing and your humor. I tried your recipe 4 times each time it got better and better. It takes time, but all good things require time and effort.Thanks to your friends at Union Bakers. I sent you a tip on Kofi. Greetings from your number 1 fan in Switzerland.
@@alewtinakorolewa6872 You are NOT a coward, but acting cowardly. If you want respectful a dialog then show and write from your true profile and do not hide behind a fake ID. It seems you are acting jealous or envious. There is enough hate in the world, let us make the world a better place. If you have better a recipe or better baking videos then, please share them I would like to see if I replicate them.
Great video! I still watch bread videos, although I’ve been baking no knead breads for over 12 years, Sourdough Tartine method for 5 years with great results. I make variations, the latest olive oil and Rosemary.
Well… I just discovered your channel, and then I’m watching this and it’s freakin’ Union Loafers! I live a block from their new bakery place, thing… anyway it’s got to be the best bread in the world. I’m so glad you’re a St. Louisian (Louisite?). I’m really happy about this discovery.
@@BrianLagerstrom Last weekend's first batch was a bust - my scale hadn't arrived yet - but currently rewatching this video as I eat my sourdough toast with butter and raspberry jam! Thanks for your great videos.
Loaf turned out pretty good. The crust was really hard lol and the bread was kinda tough I guess you could say. Take 2 will be better. Only can perfect it more
HI! I am new to your process and love all of the content. I love that its mostly geared for beginners. I am wondering if you would ( or have done) a video on sourdough that uses the stand mixer? I find it challenging to mix the hand stand mixing techniques and timing and all that. Any suggestions are appreciated:)
Brian I am New to sourdough and I have been watching lots of your videos; I am not sure if you can delete but some of your videos say one thing and another video says differently… I am thinking this is because you changed your methods along the way. And FYI thank you for your video very easy to follow not too fast or too slow in your recording. 😊😊😊😊😊🍞🍞🍞🍞
Can u come home with me please!!! I’m a 45 year artisan whole grain baker and I started a sour dough starter 9 months ago and been glued to Utube sourdough videos ever sense. Now I’ve been fortunate to have obtained a 137 year old verified starter.I’ve been baking sourdough bread 3 times a week different recipes. Had several so called failures but the bread always tastes great and makes a good showing with family and friends. I just haven’t got it down yet especially that great open crumb with those beautiful blisters. I’m a perfectionist in my baking and sourdough is testing me to the maxxx but I love this whole sourdough thing and now I’m addicted and won’t go back to bakers yeast short process. I can’t seem to to get the process of discard down and I have 2 different starters a quart each there eating up all my expensive flour. Oh well I love this journey I’m on but it would be nice to apprentice just one day Lol.
First, I am enjoying your videos. Thanks. My question is about doubling this recipe. I have heard in the past that doubling is not always straightforward, not sure why that might be. (Myth?) Any comments about doubling this one?
great video! but i have 2 questions: 1 - how bad would be to put the salt during the first mix (for the autolyse)? 2 - You take out of the fridge directly to the oven or do you wait to room temp? Thanks for the help!
Thank you for all the detailed instructions! I've tried this recipe and the bread turned out perfect, just like the light and mild I remember. I've been missing Union Loafers ever since I moved away and it's been so nice to be able to make this bread recipe! Now, I just need to figure out Pizza Rossa and Cheesy Bread. Thanks for the video! (I'm trying your chicken salad recipe next)
I want the world to know I was the 121st person to watch this video. That will seem quaint when it has bazillions of views. Is this how you youtube comment?
Hey - love your videos. After my 3rd try, finally got the starter going - kids/work distracted previously... You don't seem to use a stand mixer ofter, especially for the sourdoughs. Have you found it better by hand? If not, can you drop some notes on stand mixer directions for sourdough? Thanks in advance
Ok...this may be a silly question: can you bake the sourdough the same day as all of the work and forgo the fridge? And BTW - congrats, you are killing it!!!!
Thank you for the kind words. You can def bake same day. But there will be Less acidity and a slightly less vibrant crust. I always prefer baking sourdough from cold, they are easier to score and I get better oven spring usually but same day works for sure. Thanks for watching
The longer you have your starter and the longer you feed it, the more sour it will become. So just keep making bread and feeding your starter and your sourdough will become more sour
I use the victorinox offset serrated. It’s not fancy. At Union Loafers we went through 6-10 per month and I have a collection of the retired ones. We used to cut every single slice of bread for sandwiches by hand. It was a DRAG. But those victors are cheap and work great. Since you can’t sharpen a serrated really, I don’t see the use in buying an expensive one
Yes you got i right. thank you. My loafs were always over proofed, it gotten flat without ear after bake. I’m trying to understand why that happen. I’m living in a tropical country with temperature 29-32 *c degree celcius throughout the year. It’s so frustrating. I will try your method next time. Thanks
Good morning. I’ve just subscribed to the channel, I love it! When making bread you refer to all purpose flour. Can this be replaced with strong bread flour? I made the loaf with a polish and it was way too wet and didn’t work...
hey there, YES it can. the AP flour i use in the US is king arthur with 11.7% protein so it may be more similar to bread flour than some of the AP available. good luck.
My starter is pretty strong but I don’t get anywhere near a floating starter after 2 hours. Any way I can improve this? I feel like I’m going to be waiting at least 5-6 hours to get it where I need it to be.
To clarify, no starter will float after two hours. The refreshment feeding should float after two hours and that is becuase there it is 50 percent fully ripened starter. Does that help?
Thanks! And thanks for understanding what I meant - you’re right I meant refresher. I ended up moving it to a warmer spot (around 28 degrees - before it was around 23) and the refresher is floating and ready. Excited to try your recipe! 😊
Your video was actually very good. There's some small things you do that many other presenters do not do that are very important. I have a question for you Many TH-camrs are obsessed with high hydration as in 80%. When I used to live just south of San Francisco my local bakery was at 70 to 72% depending on how much whole-wheat was in the mix. So why wouldn't you tell especially a new baker to stay around 67% total hydration for straight white flour and about 69% with some whole wheat in it? I literally have more than 1000 loafs of bread in the past five years and I have given up on high hydration because the techniques to get a really good oven pop is high. tell what I am missing out on?
Sonny Eymann this recipe is specifically an at home version of a high hydration sourdough made by my former boss baker Ted Wilson. The higher hydration in sourdough is not for oven spring. It is for a certain aesthetic and eating qualities. The higher hydration gives a more blistered shiny flavorful crust and a more custardy open interior. No doubt truly great bread can be made at much lower hydration’s and I’ve don’t it that way many times, but this was more of a beginners look at a professional style bread. It was early in my video production and maybe the title isn’t the most accurate and I should think about changing.
@@BrianLagerstrom thank you for the reply I like the 67% to 70% range depending on the flour or flour mix. I did notice in your other video about the mixing times with the KitchenAid. They are spot on. Many people would have you operate the mixer at high speed until the dough clears the bowl. That's a great way to over mix the dough. So again your recommended time for using the machine is right on. you're doing a good job keep up the work.
Hi Brian. Thanks for doing this video. I have a couple questions. Some youtube recipes recommend high protein bread flour and some AP. In this video, you say that bread flour is a crutch but is there a difference in the finished bread.? I've tried it both ways, but I can't tell the difference in taste - that's partially me. The other question has to do with strengthening the dough. I live at a really high elevation and it's very dry here. I notice that you put your basket directly into the fridge. If I did that, I would have a dry crust on the top by morning. I've been keeping my dough in an air-tight container to keep the humidity, but I know that's not the best thing either because I'm probably keeping the dough from giving off gasses. The reason for my second question is after some folding the dough is getting stronger, but there is a good chance that it's also getting dryer and I think I may not be able to tell the difference between strength in my dough and loss of hydration. The point of both these questions is that I'm trying to increase the openness of my crumb. It's getting better, but it's not where I want it. Do you have any ideas?
Is 7days a must. My rye starter tripled on day1 and day2. Bread expert friends suggests to still carry on till 7days at least. Some said that it is possible that in Saigon the air is packed with great bacteria. Please advise . Now day 4. Should bake? It still doubles minimum.
David Burke do you mean wrapping it with plastic? It’s just not necessary. A skin will form, but the loaf is already proofed so it isn’t stopping expansion. Does that help?
2 things, I just bought starter from union loafers tonight, YAY! I have 30g of starter. Can I just triple your recipe above? Can I dry out the extra starter? oh and third, do I place lid firmly on first feed of starter or leave open for gas to release? Thanks so much for your amazing videos!! I'll be on to your chicken salad soon!
Mother Load Bags triple the recipe above for what exactly? You can use 30g to make a lot more starter if that’s what you are asking, you can dry starter, but it’s best to feed then refrigerate if you are storing, I would place lid but don’t seal with lock and lock or equivalent. It will explode.
Mother Load Bags it’s up to you. You recreate your own starter everyday when you Feed it. For the bread you need 10g to start the leaven for the bread. Throwing some extra out will always be part of the process. If you wanted to make a 3x batch you can definetly do that. The process is the same. If you want to bake, feed the starter the am before, the pm before (as shown in video) and go from there.
Love the videos. Thank you. I have a question about starters. This video says to feed the starter twice a day. But your how to make a sourdough starter video has instructions to only feed it once a day. Most recipes I see say twice a day. What do you recommend?
Hi, I live in Norway and will try to make sourdough bread. I struggle a little to translate the ingredients. therefore wondering if "whole grain flouer" and rye flour are the same? Med vennlig hilsen Ole
I have a question about the discard. Rather than discard all but 10g, would it be ok to just take 10g of starter and use that as the basis for the refresher?
OK, when you are restarting fridge starter does the 12 hour/12 hour thing mean refresh the 10/25/25 two times with the second time being the first step of the UL recipe? Did that make sense?!?! Also, the 1x/month fridge feeding - I see you say 100/100 but how much do you discard from the starter that's been in the fridge before adding the 100/100? Thanks so much. Been sharing your videos liberally and my friends are loving them, too!
Deanna Kuhlmann the third time would be the first step in this particular recipe. It takes about 24 hours and 2 solid feedings to get starter back to full strength in my experience. After those feedings you can get back to baking any formula. When I go to store my starter and do the 100/100 feeding I’ll discard about 90 percent usually. I hope this helps! Any more questions let me know. And thanks so much for watching. If you would like to see anything in particular on the channel I’m always open for suggestions btw.
@@BrianLagerstrom This is great! One follow-up - when you feed the fridge starter (1x/month) do you leave it on the counter to get things rolling or do you just put it right back in the fridge? Another video idea could be homemade pasta w/out the pasta machine...the pasta version of your beginner bread video... Thanks again!
Im a following this recipe for the first time. I followed it to the T, but my dough is pretty stiff before building the dough structure. I know there are a lot of variables, am I lacking moisture? Thanks!
@@BrianLagerstrom Your recipe, unbleached AP and dark rye. I just pulled it from the oven and it seems about half the size for yours. FYI, I'm watching your recipes on your channel and really enjoying them. Well Done! Right now I am eyeing the potato salad, crab cakes and the no knead Tartine bread! I'm 66 and this is my first bread . . . expecting failures, but looking forward to success in the future! Thanks for responding, I bought you a Ko Fi.
Hey Bri! Just realised I’ve been using unbleached rye flour (good) and bleached AP flour (yikes!) for my starter. Shall I carry on or wait for an order of unbleached AP to arrive and start again? Thanks for your great videos and being generally too cool for school 😎.
Ok I’m sure this is a dumb question but when you say throw out the rest of the starter…why are we doing that? Shouldn’t we keep that excess starter for later?
You could, but starter is only good to using your bread for so long so at a certain point that starter that you save will have to be fed. If you make one loaf of bread a day then every day you're going to have this excess starter that you have to feed and maintain. So at one point it just makes more sense to throw it away (as long as you have your original starter in a jar somewhere to make more levain next time you bake bread.) Did that make any sense? And that's definitely not a dumb question
@@rebekahnelson382 just updated the link in description. Try this: static1.squarespace.com/static/59626a54e58c62cb702f966f/t/5eb183f547d95445425ad0a7/1588691958300/LOAFERS_BREAD_FORMULA.pdf
we'll have to talk to Loafers to see if we can let that cat out of the bag :P but regardless, we will have more bread recipes/how-tos coming in the next few weeks!
I had my starter at a point where it grew triple in size in 4 hours. From one day to another it just stopped and didn’t grow anymore at all. I discarded everything but 10g and did 1:2:2 feedings for about 7 days. It grows double sometimes triple in size now within 8-12 hours, but no way as active as before. What can I do to get it back to tripling in size in 4h again? And any idea how I could have killed it so quick?
It may not be dead, just ripening when your not there...I would keep feeding on a regular schedule with 78 degree water and I bleached flour. If it’s really not working switch to whole grain flour
I have made your starter and your sourdough bread and it's wonderful, the texture, crumb, I'm pretty confident that it tastes's great because my family gobbled it up, but unfortunately for me, I need to follow a gluten free diet. Have you ever made gluten free sourdough bread? I made a gluten free starter but have been disappointed with most of the bread that I have made with it so far. I probably have unrealistic expectations, but you never know . . .
Hi!! I noticed the quantities of flour, water and starter are different in the video than those in the written recipe. Which are correct? In the video: 238g water, 292g flour, 167g starter. In the written recipe: 230g water, 298g flour, 168g starter. Thanks!
Ellen Bayer I started by making bread at the restaurant I was cooking at, then eventually moved to doing it professionally at Union Loafers for about 3 years.
Brian I am on my 3rd attempt at sourdough and have thrown the entire mess out. I can't seem to get past the starter stage. I get it going and I get a really good rise by the next morning (day 2) but then over the course of the next 5-6 days (with the daily feedings) there is no rise at all and by the day I am supposed to bake it seems like the starter is dead.. Help.....!!!
Weeds & Sardines I agree they can be tough. I have been a devout UL Baguette customer for years now and since I am locked down in AZ ... I have been experimenting for 2months and have made progress cooking in my big cast iron skillet with good hydration.. Still please give it a try.. your videos are really professional..top quality. See you in a week... Stew Clark coming back to the lou in a week
Hi. I just tried this for the second time and both times I’ve gotten a delicious loaf but it did not rise very high at all. I feel like I followed your directions to a tee. Help?
Kristy Hall . Hmm....Do you mean it didn’t spring in the oven? Or like it didn’t produce gas and actually rise at all during fermentation? In my experience the final shaping is where most home makers need some practice. A wet dough like this one needs some extra tension. For a detailed loook at a more advanced shaking technique check out either of my tartine bread videos!
A natural. I've been telling everyone I know about this. Killer editing/production.
Aww man. That's really nice of you. Thanks, Anne. Hope you're well.
Yes!!!!!
Brian! Peter here. Thank you so much for what you do. I am Stage 5 ESRD on dialysis. And diet is 90% of you feel. This is helping me live my best for my wife and kids.
Hey Peter. Thanks very much for taking the time to comment. That really means a lot. I so glad you found the channel. I’m
not familiar with what you are dealing with but Godspeed and get well soon. Cheers 🥂
Just made my first Sourdough bread with this recipe (with a friend's starter) and it came out great!!! The whole family love it! Thank you for the video and thanks to Union loafers for the detailed instructions!
This is a great series! As a retired baker, I have watched a LOT of TH-cam vids on bread making. Yours is definitely in the top 3! I have tried a couple of your recipes so far and they are great!
That’s great thanks so much. I have a long way to go in communicating the process. There is so much to talk about. Thanks for watching
@@BrianLagerstrom You've come far in 2 years my friend, I made my first bread based on the "1 dough 3 loafs" video :). Second version of it. Don't have a dutch oven but I found out that a round glass oven dish works quite nicely as well. Thanks for the vids!
Thanks!
Brian, you saved my bread . you are the best . i just made a beautiful bread and i am very happy . i am making the starter. today is day 9 . Thank you so much
I just found your channel 2 days ago.... I'm obsessed. I've learned so much, so many things that other video's skip over, and books or recipes vaguely describe. Thanks for the great videos.
really glad to hear that. thanks for watching!
The Union Loafers sour dough recipe and video are outstanding. I’m a novice at bread making and my first attempt resulted in a great loaf. Thanks to all involved!
Thanks for watching!
Wow you are really great at explaining things ! This is the first time I have ever thought about making sour dough bread. I started my starter today with your recipe with rye bread. Will give updates on my progress.
Your bread recipes work great for me. Every single time! You are the BEST, Brian! 😊
Quite evident that you've made 1 or 2 loaves in your day. _Outstanding tutorial, as always, Brian!_
Incredible recipe, thanks. I´d never expected that kind of results.
I needed much more flour, though. When checking, I think you in the US have a higher protein level in the flour so it binds the water better. I needed to add a good 10% more of the so-called 550type flour and it still was somewhat wetter than your dough. But it worked fine.
Germany? :D
Making my first loaf here ... i hope this works !! Thank you for sharing the recipie
Dear Brain, thanks for the great video! Well done! Russia, Saint-Petersburg.
Dear Brian, I am thankful for your insight, organizing and your humor. I tried your recipe 4 times each time it got better and better. It takes time, but all good things require time and effort.Thanks to your friends at Union Bakers. I sent you a tip on Kofi. Greetings from your number 1 fan in Switzerland.
hey Erth, i saw your Kofi (and replied). THANK YOU so much for your support. It's awesome to hear that the recipe is working out for you.
Cut the bullshit!
@@alewtinakorolewa6872 You are NOT a coward, but acting cowardly. If you want respectful a dialog then show and write from your true profile and do not hide behind a fake ID. It seems you are acting jealous or envious. There is enough hate in the world, let us make the world a better place. If you have better a recipe or better baking videos then, please share them I would like to see if I replicate them.
Nice video! Just started my first starter. Have a loaf of grocery store yeast bread in the oven right now. I can't wait till I compare it to yours!
This is my fave method for making sourdough. It’s perfect every time! Thank you, Brian!
Great video! I still watch bread videos, although I’ve been baking no knead breads for over 12 years, Sourdough Tartine method for 5 years with great results. I make variations, the latest olive oil and Rosemary.
Well… I just discovered your channel, and then I’m watching this and it’s freakin’ Union Loafers! I live a block from their new bakery place, thing… anyway it’s got to be the best bread in the world. I’m so glad you’re a St. Louisian (Louisite?). I’m really happy about this discovery.
Thank you for this, from Southern California.
Amazing instructions and explanation! Well done!
Great recipes and an intelligent host! What else can one wish for? Thank you, it's fun to watch.
haha thanks! and thanks for the comment.
Not only is he intelligent but he talks to us as if we are intelligent also....no meaningless baby talk
Tonight's the night! Just did my Day 1 feeding. Tomorrow I'm mixing my first ever dough. Thanks for the great videos - keep up the good work.
Rae Lambert good luck!
@@BrianLagerstrom Last weekend's first batch was a bust - my scale hadn't arrived yet - but currently rewatching this video as I eat my sourdough toast with butter and raspberry jam! Thanks for your great videos.
Rae Lambert glad you got to the finish line!
Thsnks alot MR Brian🙏🙏🙏🙏 you teach us new things about Bakery👌👏👏👏👏 wish you the bests🌹🌹
Thank you for the best explanation I ever had.
Loaf turned out pretty good. The crust was really hard lol and the bread was kinda tough I guess you could say. Take 2 will be better. Only can perfect it more
Hi Brian. Love.... Love..love your videos. Could you pretty please share a video of pumpernickel bread? Thank you.
Just ordered pizza from Union Loafers tonight - super excited to try this.
tony clawson those dudes are pizza gods
This is going to be my one and only recipe for sourdough bread! It came out perfectly!! Thank you for all the details and work on this video 😉
Thanks so much for checking this out. So glad you had success.
HI! I am new to your process and love all of the content. I love that its mostly geared for beginners. I am wondering if you would ( or have done) a video on sourdough that uses the stand mixer? I find it challenging to mix the hand stand mixing techniques and timing and all that. Any suggestions are appreciated:)
Same here!
I can link a video that helped me when I was starting out
th-cam.com/video/rg8l4giQL0U/w-d-xo.htmlsi=ULniHujhG41CySA3
@@serawasnever13th-cam.com/video/rg8l4giQL0U/w-d-xo.htmlsi=ULniHujhG41CySA3
Brian I am
New to sourdough and I have been watching lots of your videos; I am not sure if you can delete but some of your videos say one thing and another video says differently… I am thinking this is because you changed your methods along the way. And FYI thank you for your video very easy to follow not too fast or too slow in your recording. 😊😊😊😊😊🍞🍞🍞🍞
After you’ve got your starter up and running and your doing maintenance feeds, should you still discard 90% of your starter before feeding?
Can u come home with me please!!! I’m a 45 year artisan whole grain baker and I started a sour dough starter 9 months ago and been glued to Utube sourdough videos ever sense. Now I’ve been fortunate to have obtained a 137 year old verified starter.I’ve been baking sourdough bread 3 times a week different recipes. Had several so called failures but the bread always tastes great and makes a good showing with family and friends. I just haven’t got it down yet especially that great open crumb with those beautiful blisters. I’m a perfectionist in my baking and sourdough is testing me to the maxxx but I love this whole sourdough thing and now I’m addicted and won’t go back to bakers yeast short process. I can’t seem to to get the process of discard down and I have 2 different starters a quart each there eating up all my expensive flour. Oh well I love this journey I’m on but it would be nice to apprentice just one day Lol.
Excellent video!!
Brilliant recipe!! Very clean and organised!! I like it!!
Thanks a lot, my next video is titled " Your first sourdough" in an attempt to provide an actual total beginners sourdough recipe.
First, I am enjoying your videos. Thanks.
My question is about doubling this recipe. I have heard in the past that doubling is not always straightforward, not sure why that might be. (Myth?) Any comments about doubling this one?
I’ll save this for the QAnd A I’m about to do
great video! but i have 2 questions: 1 - how bad would be to put the salt during the first mix (for the autolyse)? 2 - You take out of the fridge directly to the oven or do you wait to room temp? Thanks for the help!
Not bad, but it will slow the fermentation down and make the dough a little less open. I bake cold. Thanks !
wonderful thank you - I've been reading Tartine and was only feeding in the morning so I'm going to try feeding at night too.
Rae Lambert good luck let us know how it goes
Can use a roasting pan instead of the dutch oven or pizza stone? If so, do I need to preheat it?
Thank you for all the detailed instructions! I've tried this recipe and the bread turned out perfect, just like the light and mild I remember. I've been missing Union Loafers ever since I moved away and it's been so nice to be able to make this bread recipe! Now, I just need to figure out Pizza Rossa and Cheesy Bread. Thanks for the video! (I'm trying your chicken salad recipe next)
I’m glad it turned out! Enjoy the chicken salad and thank you for watching 🙏🏻
Are you taking the loaf out of the refrigerator while the oven preheats, or does it stay in the refrigerator until the last minute?
It goes straight from the fridge to the oven
I want the world to know I was the 121st person to watch this video. That will seem quaint when it has bazillions of views. Is this how you youtube comment?
hahahha you funny. DANIEL RUDER, CHIEF AUDIO DOOD OF THE WEEDS & SARDINES CHANNEL, PEOPLE.
i laugh every time i read this
The measurements on the linked recipe are different than what you say during the video. Which measurements should one use?
Oh man that dunk into the fried egg 🤤
tasted as good as it looked!
How would the mixing process look like if you were going to use a stand mixer?
I would go 4 min on a low speed for autolyse then 4 min on med to incorporate on the final mix.
2:58 Sourdough Starter
DAY 1...100g/100g water/flour x 24hr
Brian. Great Vid. Thanks so much for posting. Quick question. How can I get a more fuller flavor (tangy-er?) loaf
More wheat flour
Hey - love your videos. After my 3rd try, finally got the starter going - kids/work distracted previously... You don't seem to use a stand mixer ofter, especially for the sourdoughs. Have you found it better by hand? If not, can you drop some notes on stand mixer directions for sourdough? Thanks in advance
thank you for the recipe, if im baking on the pizza stone, do i have to also heat up the bowl which im gonna use to cover it?
No... The heat from beneath is what gives your bread that "oven spring" or initial rise during the first 15-20m baking
Made my first sourdough using this recipe. It not so scary, haha. Thanks for the video!
Thats great, have you seen my other newer "your first sourdough vid?"
@@BrianLagerstrom Yes I have, thank you!
Ok...this may be a silly question: can you bake the sourdough the same day as all of the work and forgo the fridge? And BTW - congrats, you are killing it!!!!
Thank you for the kind words. You can def bake same day. But there will be Less acidity and a slightly less vibrant crust. I always prefer baking sourdough from cold, they are easier to score and I get better oven spring usually but same day works for sure. Thanks for watching
You are so legit. As evidenced by your use of "extensible" and "open crumb". You have my full trust. Be gentle.
Haha thank you Mark, I will be firm and gentle
Love your videos!! How do I make my sour dough taste more sour?
The longer you have your starter and the longer you feed it, the more sour it will become. So just keep making bread and feeding your starter and your sourdough will become more sour
Can you please give me instructions on how to use a stand mixer to do the folds?
So useful !!!!! Can I use only wholemeal flour?
You can of course make whole wheat sourdough, but the recipe would be quite different. I suggest watching my tartine whole wheat video.
Can I make this recipe using a stiff starter? I hear those are more beginner friendly. If so, whats the best way to incorporate it into the dough?
the final Light and Mild chapter on my home bread making will begin in 2021.....WE WILLLL SUCCEED WITH YOUR HELP!
What is your go to Bread Knife?
I use the victorinox offset serrated. It’s not fancy. At Union Loafers we went through 6-10 per month and I have a collection of the retired ones. We used to cut every single slice of bread for sandwiches by hand. It was a DRAG. But those victors are cheap and work great. Since you can’t sharpen a serrated really, I don’t see the use in buying an expensive one
Hi what is the duration of the new feed/refresh starter before mixing it with autolyse?
If I understand you, it’s 2 hours. Thanks for watching!
Yes you got i right. thank you. My loafs were always over proofed, it gotten flat without ear after bake. I’m trying to understand why that happen. I’m living in a tropical country with temperature 29-32 *c degree celcius throughout the year. It’s so frustrating. I will try your method next time. Thanks
Strength and shaping have a lot to do with final rise of loaf as well.
Good morning. I’ve just subscribed to the channel, I love it! When making bread you refer to all purpose flour. Can this be replaced with strong bread flour? I made the loaf with a polish and it was way too wet and didn’t work...
hey there, YES it can. the AP flour i use in the US is king arthur with 11.7% protein so it may be more similar to bread flour than some of the AP available. good luck.
My starter is pretty strong but I don’t get anywhere near a floating starter after 2 hours. Any way I can improve this? I feel like I’m going to be waiting at least 5-6 hours to get it where I need it to be.
To clarify, no starter will float after two hours. The refreshment feeding should float after two hours and that is becuase there it is 50 percent fully ripened starter. Does that help?
Thanks! And thanks for understanding what I meant - you’re right I meant refresher. I ended up moving it to a warmer spot (around 28 degrees - before it was around 23) and the refresher is floating and ready. Excited to try your recipe! 😊
Great news. Thanks a lot for the comment and for watching the video.
Bri do you have a good sourdough loaf recipe by any chance? I’d like to try a loaf in my loaf stone pan instead of a boule in my Dutch oven.
Any instructions with a stand mixer??
Do you discard on day 4 to 7?
Your video was actually very good. There's some small things you do that many other presenters do not do that are very important.
I have a question for you
Many TH-camrs are obsessed with high hydration as in 80%. When I used to live just south of San Francisco my local bakery was at 70 to 72% depending on how much whole-wheat was in the mix. So why wouldn't you tell especially a new baker to stay around 67% total hydration for straight white flour and about 69% with some whole wheat in it?
I literally have more than 1000 loafs of bread in the past five years and I have given up on high hydration because the techniques to get a really good oven pop is high. tell what I am missing out on?
Sonny Eymann this recipe is specifically an at home version of a high hydration sourdough made by my former boss baker Ted Wilson. The higher hydration in sourdough is not for oven spring. It is for a certain aesthetic and eating qualities. The higher hydration gives a more blistered shiny flavorful crust and a more custardy open interior. No doubt truly great bread can be made at much lower hydration’s and I’ve don’t it that way many times, but this was more of a beginners look at a professional style bread. It was early in my video production and maybe the title isn’t the most accurate and I should think about changing.
@@BrianLagerstrom thank you for the reply I like the 67% to 70% range depending on the flour or flour mix.
I did notice in your other video about the mixing times with the KitchenAid. They are spot on. Many people would have you operate the mixer at high speed until the dough clears the bowl. That's a great way to over mix the dough. So again your recommended time for using the machine is right on.
you're doing a good job keep up the work.
Sonny Eymann thanks very much for watching.
Any changes to the recipe/timings for altitude? I live at 4,000 feet.
Is there a version of this , but with a stand mixer?
Hello, fellow saint louisin' here! On the first day of the starter do you cover the bowl/jar or leave it uncovered?
Ellen Bayer uncovered. Thanks for watching.
Hi Brian. Thanks for doing this video. I have a couple questions. Some youtube recipes recommend high protein bread flour and some AP. In this video, you say that bread flour is a crutch but is there a difference in the finished bread.? I've tried it both ways, but I can't tell the difference in taste - that's partially me. The other question has to do with strengthening the dough. I live at a really high elevation and it's very dry here. I notice that you put your basket directly into the fridge. If I did that, I would have a dry crust on the top by morning. I've been keeping my dough in an air-tight container to keep the humidity, but I know that's not the best thing either because I'm probably keeping the dough from giving off gasses. The reason for my second question is after some folding the dough is getting stronger, but there is a good chance that it's also getting dryer and I think I may not be able to tell the difference between strength in my dough and loss of hydration. The point of both these questions is that I'm trying to increase the openness of my crumb. It's getting better, but it's not where I want it. Do you have any ideas?
high protein bread flour will work better because it can handle the amount of water needed in this recipe
Hi Bri! Just tasted my sourdough bread and it's fantastic! Just the bottom is pretty hard, almost burnt. Any pointers? Maybe lower the temp a bit?
put a baking pan under your dutch oven, this will direct heat away from the bottom of the bread
Is 7days a must. My rye starter tripled on day1 and day2. Bread expert friends suggests to still carry on till 7days at least. Some said that it is possible that in Saigon the air is packed with great bacteria. Please advise . Now day 4. Should bake? It still doubles minimum.
I would wait 7 days
What do you do if you have less than a cup of starter?
Is there an advantage to not using plastic for the refrigerated fermentation?
David Burke do you mean wrapping it with plastic? It’s just not necessary. A skin will form, but the loaf is already proofed so it isn’t stopping expansion. Does that help?
@@BrianLagerstrom perfect! That's exactly what I was wondering. I appreciate the feedback.
2 things, I just bought starter from union loafers tonight, YAY! I have 30g of starter. Can I just triple your recipe above? Can I dry out the extra starter? oh and third, do I place lid firmly on first feed of starter or leave open for gas to release? Thanks so much for your amazing videos!! I'll be on to your chicken salad soon!
Mother Load Bags triple the recipe above for what exactly? You can use 30g to make a lot more starter if that’s what you are asking, you can dry starter, but it’s best to feed then refrigerate if you are storing, I would place lid but don’t seal with lock and lock or equivalent. It will explode.
Mother Load Bags it’s up to you. You recreate your own starter everyday when you Feed it. For the bread you need 10g to start the leaven for the bread. Throwing some extra out will always be part of the process. If you wanted to make a 3x batch you can definetly do that. The process is the same. If you want to bake, feed the starter the am before, the pm before (as shown in video) and go from there.
@@BrianLagerstrom Thank you so much I'm a nervous wreck LOL!!! ill review what to do with a starter.
Love the videos. Thank you. I have a question about starters. This video says to feed the starter twice a day. But your how to make a sourdough starter video has instructions to only feed it once a day. Most recipes I see say twice a day. What do you recommend?
In my starter says feed twice a day if you are baking regularly, once a day if you are just keeping starter alive. In the bakery we feed twice a day.
Hi, I live in Norway and will try to make sourdough bread. I struggle a little to translate the ingredients. therefore wondering if "whole grain flouer" and rye flour are the same?
Med vennlig hilsen Ole
Yes you can use them interchangeably. yes you can use rye flour instead of whole grain flour
I have a question about the discard. Rather than discard all but 10g, would it be ok to just take 10g of starter and use that as the basis for the refresher?
The is prob not enough.
@@BrianLagerstrom I'm not sure what you mean. What is the difference between discarding all but 10g, or just separating 10g and using it??
anyone know if all stainless steel bowls can take high heat?
OK, when you are restarting fridge starter does the 12 hour/12 hour thing mean refresh the 10/25/25 two times with the second time being the first step of the UL recipe? Did that make sense?!?! Also, the 1x/month fridge feeding - I see you say 100/100 but how much do you discard from the starter that's been in the fridge before adding the 100/100? Thanks so much. Been sharing your videos liberally and my friends are loving them, too!
Deanna Kuhlmann the third time would be the first step in this particular recipe. It takes about 24 hours and 2 solid feedings to get starter back to full strength in my experience. After those feedings you can get back to baking any formula.
When I go to store my starter and do the 100/100 feeding I’ll discard about 90 percent usually. I hope this helps! Any more questions let me know. And thanks so much for watching.
If you would like to see anything in particular on the channel I’m always open for suggestions btw.
@@BrianLagerstrom This is great! One follow-up - when you feed the fridge starter (1x/month) do you leave it on the counter to get things rolling or do you just put it right back in the fridge?
Another video idea could be homemade pasta w/out the pasta machine...the pasta version of your beginner bread video...
Thanks again!
You can put it right back in the fridge if you wanted but I’m a little superstitious so I leave it on the counter for a few mins 😁
Im a following this recipe for the first time. I followed it to the T, but my dough is pretty stiff before building the dough structure. I know there are a lot of variables, am I lacking moisture? Thanks!
Hmm, what flour did you use?
@@BrianLagerstrom Your recipe, unbleached AP and dark rye. I just pulled it from the oven and it seems about half the size for yours. FYI, I'm watching your recipes on your channel and really enjoying them. Well Done! Right now I am eyeing the potato salad, crab cakes and the no knead Tartine bread! I'm 66 and this is my first bread . . . expecting failures, but looking forward to success in the future! Thanks for responding, I bought you a Ko Fi.
Hey Bri! Just realised I’ve been using unbleached rye flour (good) and bleached AP flour (yikes!) for my starter. Shall I carry on or wait for an order of unbleached AP to arrive and start again? Thanks for your great videos and being generally too cool for school 😎.
I would start over probably. Unless your seeing some action. But bleached will not succeed
In the long term prob
Hi Brian!
Someone once told me that I can make sourdough bread just by adding some vinegar instead of messing with starter. Is that possible?
Sounds like they were joking… that aint possible lol
I finally did it! Epic fails during Covid. Thank you!
Ok I’m sure this is a dumb question but when you say throw out the rest of the starter…why are we doing that? Shouldn’t we keep that excess starter for later?
You could, but starter is only good to using your bread for so long so at a certain point that starter that you save will have to be fed. If you make one loaf of bread a day then every day you're going to have this excess starter that you have to feed and maintain. So at one point it just makes more sense to throw it away (as long as you have your original starter in a jar somewhere to make more levain next time you bake bread.)
Did that make any sense? And that's definitely not a dumb question
After making the sourdough refresher it didn't perk up after the 2 hours were finished... Do I just wiat longer?
By perk up I mean it's not ready (it didn't float)
I'd also love an answer to this. I've tried this 2 days in a row and had the same problem. 😅
Put it in a warmer place like in the oven with the light on to help make it a bit warm....but don't turn the oven on, just the light!
Thanks for sharing! It looks like the step by step PDF guide link isn't working right now. Any way to fix it?
Rebekah Nelson hmm, the link worked for me. I wonder what’s going on there
@@BrianLagerstrom Weird! It's just a blank white page when I go to it. I could see it fine last weekend.
@@rebekahnelson382 just updated the link in description. Try this: static1.squarespace.com/static/59626a54e58c62cb702f966f/t/5eb183f547d95445425ad0a7/1588691958300/LOAFERS_BREAD_FORMULA.pdf
@@BrianLagerstrom Working! Thank you!!
Any chance of teaching us the semolina next? :-)
we'll have to talk to Loafers to see if we can let that cat out of the bag :P but regardless, we will have more bread recipes/how-tos coming in the next few weeks!
Underproof, got stuck to the basket. LOL that’s me!
Its a painful experience.
So, what if we bought a stand mixer and need to get our monies worth out of it? Is it possible to make sourdough with a stand mixer?
I had my starter at a point where it grew triple in size in 4 hours. From one day to another it just stopped and didn’t grow anymore at all. I discarded everything but 10g and did 1:2:2 feedings for about 7 days. It grows double sometimes triple in size now within 8-12 hours, but no way as active as before. What can I do to get it back to tripling in size in 4h again? And any idea how I could have killed it so quick?
It may not be dead, just ripening when your not there...I would keep feeding on a regular schedule with 78 degree water and I bleached flour. If it’s really not working switch to whole grain flour
@@BrianLagerstrom thanks so much. Will try that. Love you passion for bread baking art.
I have made your starter and your sourdough bread and it's wonderful, the texture, crumb, I'm pretty confident that it tastes's great because my family gobbled it up, but unfortunately for me, I need to follow a gluten free diet. Have you ever made gluten free sourdough bread? I made a gluten free starter but have been disappointed with most of the bread that I have made with it so far. I probably have unrealistic expectations, but you never know . . .
One of your bags said "Rye". Is there rye in the recipe somewhere?
The recipe calls for whole grain flour. I recommend wheat but we had rye on hand. Either will work!
Hi!! I noticed the quantities of flour, water and starter are different in the video than those in the written recipe. Which are correct?
In the video: 238g water, 292g flour, 167g starter. In the written recipe: 230g water, 298g flour, 168g starter.
Thanks!
How'd you get into bread making? I just started baking and have been obsessed.
Ellen Bayer I started by making bread at the restaurant I was cooking at, then eventually moved to doing it professionally at Union Loafers for about 3 years.
Grams?
Brian I am on my 3rd attempt at sourdough and have thrown the entire mess out. I can't seem to get past the starter stage. I get it going and I get a really good rise by the next morning (day 2) but then over the course of the next 5-6 days (with the daily feedings) there is no rise at all and by the day I am supposed to bake it seems like the starter is dead.. Help.....!!!
Buy a gallon of the cheapest spring water you can find and use that instead of tap water. Your area may have high chlorine which kills the starter.
Please help us struggling baguette makers with a similar video
Thanks for the suggestion! Baguettes are especially hard to recreate at home but we’ll consider it.
Weeds & Sardines
I agree they can be tough. I have been a devout UL Baguette customer for years now and since I am locked down in AZ ... I have been experimenting for 2months and have made progress cooking in my big cast iron skillet with good hydration.. Still please give it a try.. your videos are really professional..top quality. See you in a week... Stew Clark coming back to the lou in a week
Thanks Stew. Appreciate it. Thanks for watching and safe travels!
I simply cannot get a buoyant dough that rises in the frig or oven. WHAT AM I DOING WRONG?
Hi. I just tried this for the second time and both times I’ve gotten a delicious loaf but it did not rise very high at all. I feel like I followed your directions to a tee. Help?
Kristy Hall . Hmm....Do you mean it didn’t spring in the oven? Or like it didn’t produce gas and actually rise at all during fermentation?
In my experience the final shaping is where most home makers need some practice. A wet dough like this one needs some extra tension. For a detailed loook at a more advanced shaking technique check out either of my tartine bread videos!
Weeds & Sardines it didn’t spring in the oven. It seemed to ferment just fine.
It’s about a 2-2.5” high loaf...
Kristy Hall I would say focus on shaping and give it a more folds during the first rise. I hope those helps!
@@BrianLagerstrom Thanks. I'll give it another go and let you know!
i didnt know paul rudd knows how to make bread
13hours for 1:2,5:2,5 all-purpose flour levain? Mine would be dead by that time... Is my flour bad? Temp in my house is 21-22 C, 69,8-71,6 F
What do you mean by dead?