Sourdough vs. “Normal” Bread. What’s the Difference?
ฝัง
- เผยแพร่เมื่อ 26 ก.ค. 2024
- 🥖 LEARN SOURDOUGH IN 5 MINUTES/DAY WITH MY FREE SOURDOUGH QUICK START GUIDE
theregularchef.com/sourdoughq...
🍞 WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE!
charlie-s-site-1fe4.thinkific...
TABLE OF CONTENTS 📃
0:00 - What is Sourdough?
1:07 - The Rise of Commercial Yeast and How it Differs from Sourdough
2:08 - The Problems Created by Commercial Yeast
3:15 - Why YOU Should Make Sourdough Bread
4:35 - A Very Exciting Announcement
CHECK OUT MY MERCH 👕
theregularchef.com/merch
CHECK ME OUT ON INSTAGRAM 📷
/ theregularchef
VISIT MY WEBSITE 🖥
theregularchef.com/
CHECK OUT MY OTHER CHANNEL (Stock Market Focused) 📈
/ moremoneylessproblems
MY SOURDOUGH BAKING EQUIPMENT (Affiliate Links) ⏲
Lodge Dutch Oven Combo Cooker: amzn.to/3lXqQIx
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker): challengerbreadware.com/produ...
Bannetons, Bread Lames, and More: challengerbreadware.com/shop-...
Dough Proofing Box: amzn.to/3DjdVek
Everything Else: amzn.to/370kXTA
MY COOKING EQUIPMENT (Affiliate Links) 🍳
All: amzn.to/2Ms0z4t
Bowls, Jars, and Containers: amzn.to/2MrQ40S
Countertop Equipment and Appliances: amzn.to/308HEDD
Knives and Miscellaneous Utensils: amzn.to/3gXFz3g
Pots, Pans, and Baking Equipment: amzn.to/2UcDKpE
Recommended Ingredients: amzn.to/2Y3mRyB
Sourdough Baking Equipment: amzn.to/370kXTA
RECOMMENDED BOOKS (Affiliate Links) 📘
amzn.to/30ajgkY
MY VIDEO EQUIPMENT (Affiliate Links) 🎥
amzn.to/2XypWb7
Some Background Music by Kia Orion ( • Video )
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support! - แนวปฏิบัติและการใช้ชีวิต
Sourdough was "normal" bread for about all of human history. "Normal bread" is completely new. Way easier for your stomach to process natural sourdough.
I'm italian and here normal bread is sourdough, or at least for most families
In Victorian England they were using the yeast from beer breweries.
For reals. I was doing keto and decided to make sour dough during pandemic. It's the only carb I'm eating. I actually lost weight and did not get bloatind
Having made my own bread with yeast for many years I decided to try my hand at sourdough. I was astonished by the flavour of the sourdough bread. It is so much more complex and delicious and doesnt leave me bloated after eating. I make sourdough everything now. Pizzas, pancakes, waffles, bagels. If I'm in a real hurry and I dont have enough starter left for a recipe I'll use a bit of dry yeast but its a bit of a letdown once you've gone sourdough!
I sometimes use a hybrid method with a sourdough poolish and adding a tiny amount of commercial yeast in the main dough. It produces a lighter but still full flavoured bread.
YUM!! I love your visuals. Very educational too. Thanks as always to TRC!!
Thanks for creating a simple to understand and very informative video, it was very helpful.
“you can only get at fancy artisan bakeries” aw yeah my kitchen is a fancy artisan bakery now 😎
That was a great educational video, thank you!❤
Great information. Especially the beginning process
Thanks for the info.
Just found out your channel really really good information
You should do a comparison between sourdough bread and commercial yeast bread made with preferment and long cold fermentation. The results are much closer. For people who only bake once in a while, it doesn't make sense to maintain a sourdough starter. Instead I plan a day or two ahead and either make a poolish or do a long 24/48 hour fermentation. The resulting bread is both flavourful and easily digestible. The problem with a lot of recipes online is that they call for things that are detrimental to the final product - too much yeast, short fermentation times because they use warm water instead of targeting proper dough temperature etc.
1. You can keep your starter unfeeded up to 2 moths in the fridge.
2. I don't know the term 'close enough' between sourdough bread and long term instan yeast fermentation. Close about appearance or about the content? Since yeast can't produce acids like Lactobacillus
I think that even you use tiny amount of instant yeast (long fermentation), the nutritional profile of sourdough bread and white bread (with long fermentation) still differ, since don't use lactobacillus as the fermenting agent.
@@sourdoughjogja You are right. The flavour will be different. However, it's not objectively better. Just different. People have the notion that sourdough is superior so they give it more attention and care when preparing but with instant yeast they don't do the same. What I'm saying is that if you treat commercial yeast dough with the same care, you will get a very good loaf of bread.
By the way, you can try using some yoghurt in your dough. Since it contains lactobacillus, it might be interesting to see what kind of flavour it gives the bread after a 24 hour fermentation.
@@lamenamethefirst I think it will be different, since yogurt or kefir only has lactobacillus and bifido, hasn't wild yeast, but I may give an experiment with
learned a lot! Thank you!
Thank you :) great video
I love the taste of sourdough but did not know all this....I love learning new things!
Thanks super helpful🔥
A great video sir 👏
Fruit ferment breads are fun I'm finding also. ☺️
Thanks very much for Posting this video I didn't have any idea what sour dough is
A dark sourdough bread (like the german or austrian) is just the most delicous bread !
Keep it REAL !!!!! THANKS
It should be noted that bread made from active dry yeast is dominantly an American things. Most countries around the world still mainly uses sourdough. Matter of fact, United States might be the only country that calls it sourdough because of how it’s mainly an American thing.
on the one hand, it does seem like we go out of our way by overnight cold fermenting/salting (or even using preferments!) yeast bread to overcome the disadvantage of the fast rise when we could just....not use yeast and do it the sourdough way
on the other hand....its still faster.
great vid, Understood.
Can I add mash poteto to my sourdough?if yes,how and when?
Charlie I am excited to enroll in this class. I’ve been enjoying you videos and love making your Detroit Pizza and Tartine Bread. My questions before I sign up are, 1) Is this a course a take it when you have time, so not live? #2) I built a wood dome pizza over. I would love to learn how to back bread in that oven. Will this course cover that? Thank you
Hi Greg, I’m glad to hear it! To answer your questions:
1. Yes, the course is completely self-paced, and your access never expires so you can complete it on your own time!
2. I don’t cover pizza in this course, but you could definitely use the dough that we make in course to make pizza. You would just shape it into a pizza once it’s fully proofed instead of a loaf. I’ve done it before and it works great!
But if you’re asking about baking normal loaves in that oven, you could probably do that too! I’ve never tried it, but I would assume that if you can keep the temperature of the oven around 450-500F, it should work well.
@@TheRegularChef
Thanks Charlie for the reply ! Yes I was referring to baking bread in the wood oven. I have sourdough pizza down pretty good in that oven these day’s . Last question, which was why I checked out you latest video. Sourdough vs instant yeast. Have you ever heard of combining both to get a super rise? If you have does it work and is it a good option?
Yes, you can definitely combine the two! I should have mentioned that in this video, but it would be a good middle ground. That way, you can achieve the lightness and airiness of a traditional yeasted bread, while still taking advantage of some of the benefits of sourdough that I mentioned in this video.
Does anyone have any suggestions how I can make my sourdough bread taste more like regular white sandwich bread from the store? My husband doesn’t like the “sour” taste. Thank you for any suggestions & I’m new to sourdough.
Been making fermented sour dough for months never buy bread..lost so much weight
After the week of growing do you store it in the fridge from here on or does it stay on the countertop?
All yeast, even commercial one, were once captured from the wild and continuously fed and selected until this moment by yeast producers. So technically bread on commercial yeast is a sourdough bread with a starter living roughly around hundred years already.
was wondering if its less amount of carbs is it actually healthier to eat than regular bread
Sold in every British store
Speaking of baked, is that resting stoner face natural or do you smoke the special ingredient?
Sorry did i miss the part ?
We should not use the instant yeast..right.
But which yeast then?
Or is sourdough salt water and flour only?
Can someone help...😂
so what happens if you use commercial yeast but use less and let it rise longer?
It will be still regular yeast bread doesn't matter how long it waits.
Since you use only yeast, you haven't benefits of lactobacillus that produce lactic acid, acetic acids, short chain fatty acids, exopolysaccharide, bacteriocin, butiric acids of your bread
Please answer does sour dough have vitamin B12?
It has small-moderate amounts
For those that want naturally occurring yeasts and bacteria in their beer, Lambics from Belgium and Spontaneously fermented versions more generally can do just that.
4:05 eggs and milk in bread? Sounds like flipping cake at this point
Only sourdough! :)
Where u b
1:28 mass-produced capitalism