I've been baking sourdough for a couple of years and watched a lot of videos! Sometimes I get great oven spring, sometimes flat bread, and it frustrated me that I didn't know why. This is the first video that has really explained why the feed ratio for the starter makes such a difference and why having too much old starter in the mix can lead to flat loaves. Many thanks for the information!
Learned so much by this video!!! I too have had success and failure, but I understand more clearly now the reasons. Thank you so much for such informative information.
Great video, in fact all of them, thanks so much for sharing your knowledge! I’ll try to come and visit to say hi on my next trip to Denmark. Best of luck with your project, keep the videos coming, job well done 😊 Stef (UK/SVK)
Can you clarify the timeline to make a levain from a starter that is being maintained in the fridge. Should levain be made from starter that has sat at room temperature for 2 days (and fed twice)? Or can i make a levain (and feed it once & wait for it to peak) with starter that has come directly from fridge? not sure if there is a difference in how it should be handled if using the actual starter or making a substrain (levain).
Thank you so much for your detail explanation. Actually it answer my problem of baking sourdough bread which in flat and without oven spring. I am sure will try to use your methodology to bake! Again thank you so much to have such informative film put on TH-cam! ❤️❤️❤️
Hi from Canada! Thank you for this video. Lots of information. Once you have taken the sourdough out of the refrigerator and are getting ready to bake a sourdough bread, two feeding sessions are needed. What is the ratio of the feeding. 1:2:2, 1:3:3, ? Thank you for your answer.
Very informative again, thanks! A couple of suggestions for future videos: (a) Please show temps in degs. F as well as C (for us on the wrong side). (b) Perhaps a few tips on preserving the starter longer term, for several weeks or months? Drying? Freezing? I recently left starter in the fridge for 3 weeks, and it revived quickly after that. Another time it went bad after being in the fridge for 2 months. Don’t know what the limits are. Thanks again!
Thanks for this video. I am following you as much as I can from videos & comments, and wanted to ask more about the starter you used in your rye video, as it poured out smoothly. Now I know! Mine is using home ground rye and it looks dark, and sits quite stiff. It crusts at the top between feedings, and when I spoon some out, it smells like beer. Day 12 now, and no real idea when to stop lol, but am having fun using the discards to make whole wheat bread. It takes around 5-6 hours to nearly double/doesn't go further. 100% hydration, and I take 60% out during refeedings, giving another 100g of rye flour + 100g water.
Thank you for this much appreciated guide! I would like to know the precise video by Food Geek where he mentions you... If anybody could help me and find it
Awesome video! Thank you. Quick question on maintaining the starter in the fridge, do you feed the starter and immediately after you store it in the fridge? Or you feed the starter wait for it to peek (about 5 hours) then fridge? Thanks in advance!
A Picture of a " bubbly&watery surface" would be an awesome addition --and a pic of the surface that's not quite ready--"curved but not watery". otherwise its a helpful video.
Another great video. When you say you can put the starter in the bucket of water if it is cold, is this from the fridge to warm it up to be able to feed it rather than waiting for it to come to room temperature naturally? Interesting info on the ratio. I have maintained my starter as a 1:1:1 and it has been going 9 months and it still smells like yogurt. I thought the ratios were just to help you manage the timings. I only bake once a week. On a Thursday I 5ake it out of the fridge, feed it 1:1:1 in the night time, then in the morning feed again 1:1:1 and make dough in the afternoon. Always seem to get good bread. My bread has definitely gone up a level since you showed us the piece of dough in the water trick. Love it
I understand how the feeding ratio relates to the speed the Levan is ready to use. But how does it relate to the % levan used in a loaf? You mention many people use a starter that over-ferments their dough and they fail to develop the tell-tale ear. Does your standard SD use, say, 20% levan?
Is there a simple formula where the mix ratios equate time? Example: 1:3:3 = 4 hours; 1:8:8 = 9 hours? Just making up examples, would like to know in order to time peak right.
Hi Thanks so much for sharing the information, I have a question, After removing from the refrigerator what is the amount I empty and throw away or what is the amount I leave for feeding? And what do I leave in the fridge for next time? THANK YOU RONEN
Such useful information! I was feeding starter and putting straight back into fridge😐 Thank you sooooooo much! You suggest two feedings before baking.....what do you recommend for the time interval between the two feedings? Warm regards and appreciation to you🥰
Just wondering, when you say you have seen people maintain the starter with a sous vide machine, is this all the way to bulk fermentation? I have a sous vide machine and would like to give it a go. If I just built my starter to peak at say 25c, but then mixed it into my dough which is at a room temperature of 21c, would the sourdough be happy with this drop in temp for bulk? I know adding 40c water would help the dough but it won't stay at this temp 3hrs. Love the videos. Excited to try the buns and cardamom swirls.
@@SimpleSourdough that is good to know as I need to try and work out how I can feed Avril levain on a Friday morning before work, arrive home to make dough at 5pm and then get the dough in the fridge by 10pm and off to bed. Ready for some fresh baked bread in the morning. Thanks for your speedy replies and willingness to other advice. It is very much appreciated by my whole family!
We should collect some healthy sourdough scents. I had some cheese, some dispersion paint, some yoghurt, some vinegar. Borderline healthy was some like baby barf.😀
Do I understand it well that you throw away the most of the sourdough if you take it out of the fridge?? And then feed two times? So that’s at least 12 hours before it is ready to bake with???
Hi, you explain it great but it is not completely clear for me! You have the 1:1 ratio basic starter! You take a little to make the sourdough for the bread and feed 1:3:3 that’s clear! But what to do with the original starter? When do i feed that again and when I bake every two days can I keep it out of the fridge?
Connect and get inspired here 🤍🥖🔥
instagram.com/simpelsurdej/
Wow what a great video, ive watched so many and this is the best by far to understand those things. Thank you
I've been baking sourdough for a couple of years and watched a lot of videos! Sometimes I get great oven spring, sometimes flat bread, and it frustrated me that I didn't know why. This is the first video that has really explained why the feed ratio for the starter makes such a difference and why having too much old starter in the mix can lead to flat loaves. Many thanks for the information!
We’re happy to share what we know :-) thanks Keith
Same thought!
By far THE BEST sourdough tutorial I have ever watched! Thank you! 👌🏻
🙏🙏♥️
👏👏👏 Love using your handmade breadlame and bench knife!
Thanks onishisen!
Another excellent tutorial!
Could you teach how to have the even open crumbs ? love your channel thank you.
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :) have a nice day
Very, very helpful! You explained how I screwed up a few of my loaves!!! Thank you for explaining how to fix them!!! Love your videos!
Learned so much by this video!!! I too have had success and failure, but I understand more clearly now the reasons. Thank you so much for such informative information.
you are very welcome, thank you for the support :)
Cant wait to watch 👍
Happy to hear that! Cant wait to show more videos :-)
Great video, in fact all of them, thanks so much for sharing your knowledge! I’ll try to come and visit to say hi on my next trip to Denmark. Best of luck with your project, keep the videos coming, job well done 😊 Stef (UK/SVK)
Thank you Stef 🙏 always welcome to stop by!
Thank you ...Now I understand why I’ ve been making frisbees all this time...
🤣🙌
Great vid , thank you 1:3:3 ratio I am definitely trying to see if it makes a difference to my sourdough 👍
Cool!☺️🙌
Perfect Im saving this one. I'm a beginner to sourdough.
Welcome 😊 thanks for checking it out
Can you clarify the timeline to make a levain from a starter that is being maintained in the fridge. Should levain be made from starter that has sat at room temperature for 2 days (and fed twice)? Or can i make a levain (and feed it once & wait for it to peak) with starter that has come directly from fridge? not sure if there is a difference in how it should be handled if using the actual starter or making a substrain (levain).
Thank you so much for your detail explanation. Actually it answer my problem of baking sourdough bread which in flat and without oven spring. I am sure will try to use your methodology to bake! Again thank you so much to have such informative film put on TH-cam! ❤️❤️❤️
Thanks so much for the tips
Welcome!
You folks are great...
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :)
Thank you very much for all details
Welcome!:)
Hi from Canada! Thank you for this video. Lots of information. Once you have taken the sourdough out of the refrigerator and are getting ready to bake a sourdough bread, two feeding sessions are needed. What is the ratio of the feeding. 1:2:2, 1:3:3, ? Thank you for your answer.
Very informative again, thanks!
A couple of suggestions for future videos:
(a) Please show temps in degs. F as well as C (for us on the wrong side).
(b) Perhaps a few tips on preserving the starter longer term, for several weeks or months? Drying? Freezing?
I recently left starter in the fridge for 3 weeks, and it revived quickly after that. Another time it went bad after being in the fridge for 2 months. Don’t know what the limits are.
Thanks again!
Thank you and thanks for the feedback! ☺️
Thank you! If I well understood you used italien flour for pizza? Type 00?
Thank you, this was very helpful!
🙏♥️♥️
Thanks for this video. I am following you as much as I can from videos & comments, and wanted to ask more about the starter you used in your rye video, as it poured out smoothly. Now I know!
Mine is using home ground rye and it looks dark, and sits quite stiff. It crusts at the top between feedings, and when I spoon some out, it smells like beer. Day 12 now, and no real idea when to stop lol, but am having fun using the discards to make whole wheat bread. It takes around 5-6 hours to nearly double/doesn't go further. 100% hydration, and I take 60% out during refeedings, giving another 100g of rye flour + 100g water.
Perfect🙌
I am happy to hear that Allie.
Looking for a Danish Sourdough Rye Bread, thanks!
That was great!!😀
Thanks Laura!
We do like the acidic taste.
How do we get that AND the nice non-flat bread?
Thank you this is very helpful
😊🙌
A slick explanation chef ! There is a picture of gluten strands with bubbles in the beginning of the clip .. is this over 100% hydration ?
Yes exactly :-)
We will show some High hydration doughs later on aswell
Thank you for this much appreciated guide! I would like to know the precise video by Food Geek where he mentions you... If anybody could help me and find it
Thx!
Awesome video! Thank you. Quick question on maintaining the starter in the fridge, do you feed the starter and immediately after you store it in the fridge? Or you feed the starter wait for it to peek (about 5 hours) then fridge?
Thanks in advance!
Thank you. Yes we wait until it peaks and tjen store it :-)
Olá, bom dia!!
Estava assistindo a aula com legenda em português, porem a legenda sumiu. Vcs tirarm??
A Picture of a " bubbly&watery surface" would be an awesome addition --and a pic of the surface that's not quite ready--"curved but not watery". otherwise its a helpful video.
Another great video. When you say you can put the starter in the bucket of water if it is cold, is this from the fridge to warm it up to be able to feed it rather than waiting for it to come to room temperature naturally?
Interesting info on the ratio. I have maintained my starter as a 1:1:1 and it has been going 9 months and it still smells like yogurt. I thought the ratios were just to help you manage the timings. I only bake once a week. On a Thursday I 5ake it out of the fridge, feed it 1:1:1 in the night time, then in the morning feed again 1:1:1 and make dough in the afternoon. Always seem to get good bread. My bread has definitely gone up a level since you showed us the piece of dough in the water trick. Love it
Glad to hear that Lee 😊🙏
I understand how the feeding ratio relates to the speed the Levan is ready to use. But how does it relate to the % levan used in a loaf? You mention many people use a starter that over-ferments their dough and they fail to develop the tell-tale ear. Does your standard SD use, say, 20% levan?
Just to be clear, you ferment your overnight Levain @ 25C-27C, with a 1-12-12 feeding ratio, correct? Thank you!
Hi Barry,
Yes we do or 1:8:8 :-)
Is there a simple formula where the mix ratios equate time? Example: 1:3:3 = 4 hours; 1:8:8 = 9 hours? Just making up examples, would like to know in order to time peak right.
Hi Thanks so much for sharing the information, I have a question, After removing from the refrigerator what is the amount I empty and throw away or what is the amount I leave for feeding? And what do I leave in the fridge for next time?
THANK YOU
RONEN
Thank you! You need almost nothing to feed
Such useful information! I was feeding starter and putting straight back into fridge😐 Thank you sooooooo much!
You suggest two feedings before baking.....what do you recommend for the time interval between the two feedings?
Warm regards and appreciation to you🥰
Thank you so much, we have a lot of new videos out now and we got more coming on that subject :) have a nice day!
I was missing the part for how to maintain starter for home bakery size. Do you still feed twice before use?
Please see new vid :)
Just wondering, when you say you have seen people maintain the starter with a sous vide machine, is this all the way to bulk fermentation? I have a sous vide machine and would like to give it a go. If I just built my starter to peak at say 25c, but then mixed it into my dough which is at a room temperature of 21c, would the sourdough be happy with this drop in temp for bulk? I know adding 40c water would help the dough but it won't stay at this temp 3hrs. Love the videos. Excited to try the buns and cardamom swirls.
Hi Lee
It would not matter too much :)
A hot water bath can speed up the sourdough aswell.
@@SimpleSourdough that is good to know as I need to try and work out how I can feed Avril levain on a Friday morning before work, arrive home to make dough at 5pm and then get the dough in the fridge by 10pm and off to bed. Ready for some fresh baked bread in the morning.
Thanks for your speedy replies and willingness to other advice. It is very much appreciated by my whole family!
@@leeedwards3783 1:2:2 = 3-4h
1:15:15 = 16-18h
@@SimpleSourdough thanks for this. In my kitchen where it is 19-20c it takes around 6hrs on a 1:1:1
We should collect some healthy sourdough scents. I had some cheese, some dispersion paint, some yoghurt, some vinegar. Borderline healthy was some like baby barf.😀
Hahaha 🤣👏
Hei which ratio do you suggest to leave a Levain overnight in the fridge?
Best Miha
Hey Miha,
20g sourdough 60g water 60g flour :)
Here from Sune’s channel
🙏♥️
Do I understand it well that you throw away the most of the sourdough if you take it out of the fridge?? And then feed two times? So that’s at least 12 hours before it is ready to bake with???
Yes
We say smell should be nit stronger than Greek yoghurt 😊
Hi, you explain it great but it is not completely clear for me! You have the 1:1 ratio basic starter! You take a little to make the sourdough for the bread and feed 1:3:3 that’s clear! But what to do with the original starter? When do i feed that again and when I bake every two days can I keep it out of the fridge?
The one I have fed is the one I keep feeding. The bit of remains on the sides is enough to keep going
@@SimpleSourdough sorry but I don’t understand that if the rest is a
‘bit’ with which ratio do yoy feed that then?????
I found this very confusing.