Glad to find your channel! I’m 3 month into my sourdough journey. I keep my starter in the fridge and feed once a week. I missed a few weeks of feeding and built up a little (forgot the name) liquid on top. Can you talk a little more about this and how to keep it at bay best? Thanks!
Hi! Great question! Yes, I can talk about that. I call that liquid “hooch” which is just alcohol released from the starter. It happens when the starter sits in the fridge for long periods of time. Pour it off and then refresh the starter. The more frequently you care for it, the less of this alcohol buildup you’ll see.
I really appreciate the hour by hour. But could you possibly make a video that shows how the dough looks every hour, like more in depth with how the dough feels and looks? BF is my nemesis! Lol
Glad I found this video, I have one in the fridge now. It was bulk fermented on counter for 6 hours. In the fridge for almost 12 hrs. Is it ready for baking? Should I also wait for it to double in size in the banneton? Or it is already the poke test at this stage that I should do? Whoever can see my message and can answer, I thank you in advance
@@ShenZA6 is the fridge 12 hours continued bulk or after shaping? I don’t always wait for doubling in proof for the best oven spring. This post explains when it’s ideal to bake (just right proof) livingbreadbaker.com/whenisdoughproofed/
Great content- thank you!! I recently started selling my sourdough and am struggling with how different the process is making 8-10 loaves at a time versus 1-2! Can you provide some tips on proofing (temps, tools, etc) dividing and other general tips for scaling up? Thank you!
Do you use a large bin to proof this much dough? Favorite bin? Do you put it in a proofing box so it is at a certain temperature? I’ve heard larger quantities bulk faster - can you hit on that too?
Wow! I’m sure you’ll have quite a loyal following soon! Great questions. I have found good results by using my fridge for the last part of the proof while I’m rotating loaves through baking. I highly recommend using Cambro dough containers for your starter and the dough. For 8-10x I have used a 12-qt size for bulk amzn.to/3PDy30G For proofing, some proofing bowls and shower caps are helpful.
1/11/24 11:47 est What % of water do you use for your dough. I have been using the Tartine recipe but my dough is always sticky and I don’t get good oven spring. I usually put my dough in the fridge after shaping for 8-12 hours. What am I doing wrong?
I have been struggling with Sourdough for a while now and last week. Everything was PERFECT! The tension was the best that it ever was and there was considerable spring in the oven. The only problem is that I don't know why. This week its back to 'normal' At least I am heading in the right direction. Is the bulk fermentation time related or governed by temperature?
Bulk ferment is impacted by both time and temperature. Even humidity can impact it! And certainly elevation, but that’s not usually the case for people baking in one home base. So the perfect week was probably impacted by time or temp. Do you have a baker’s journal?
Please if you could help me with two issues I have. First, my dough a has more dry side even I add more water in original recipe but seems like it’s not enough and I’m afraid to add more water. I use non-bleach bread flour from Costco. Second, bulk fermentation issue the dough stick to the bowl or container so it doesn’t come out easy. Even though I watch it hourly so it doesn’t over fermenting. Thx
@@Chefa-e6b hi there, it’s hard without knowing all the details of how you learned and what process you’re doing. Questions for you to explore: how are you mixing? Try hand mixing if using machine. Don’t be afraid of adding a bit of water. If your dough feels too dry, it usually is and needs a bit of adjustment. Flour can vary and absorb water differently. If you want your dough to pull out cleanly, rub some oil inside a clean bowl or container before putting your dough into it. When fully fermented, it should remove fairly cleanly but some oil makes it come out even more easily. I hope you grow in confidence! Don’t be afraid, some of my best learning moments with sourdough came from mistakes 🤗❤️
I want to make 4 loafs but haven't done this only one loafs at a time. What would my ratio be if I normally use 100g starter, 350g water, 500g flour and 19g sea salt?
I had dough that had doubled in size but was still under fermented. I bake SD alot and have great success, but now that I'm developing my own recipes I'm having issues with fermentation. I'm proofing at 80°f and had dough that sl.ost doubled and still was sticky as hell and didn't rise. I let it proof for well over an hour before a 14 hour cold ferment but still got not much oven spring. I'm hydrating w beer instead of water and it seems like it makes bulk take longer. Should I just look for bubbles on top and not go just by volume increase. I e seen charts that claim bulking at 80° f you only need an increase in volume of 35%. Both times I tried that it was way underfermented.
I have not made dough with beer but that adds a key variable for sure. There could be competition for the food source causing an issue in your bulk. There are time guidelines and percentages, but at the end of the day, I prefer to gauge the look and feel of the dough to tell me whether it is finished fermenting. That definitely takes time. Volume is a great indicator but the look and texture of the dough tell me whether it is not done with bulk ferment, perfect, or over fermented.
Thank you SO much bc this vid gives me a realistic view on how to manage the bulk F time! I also have the same Cambro one you have, 1st time using it today! Its perfect for watching how it doubles & or even triples. My ? In vid you let it go for 7 hours. I placed mine in the container @ 12pm today, should i go for upto 7 hrs & then shape & place in my banniton, place in frig & bake in am. Or do you think it may over proof. Tks again! I subscribed to your channel! If u can please respond today 🙏 😊
@@amylevine4204 I’m so glad it was helpful! Since it’s summer time (if you’re in the US or Canada), 7 hours might be a bit long but could be just right for a more sour tang. I hope it turned out well!
Boy for some reason I can never get my dough to look like that. It always seems sticky and never wants to hold its shape. This might sound like a stupid question but does the size of your container matter? I am mixing 500 grams flour, 100 grams starter, 375 grams water, and using a 3.7 liter container.
Hi there, the size of the container doesn’t matter. Usually it’s an issue with the starter, flour choice, or the bulk fermentation timing (either too long or not long enough)
I let my dough triple in size accidentally & was the lightest loaf & nicest I had ever. Now it was over proofed & sticky. Won’t work again. How to get light fluffy bread 😊❤❤❤👍🏼👍🏼👍🏼🤷♀️🤷♀️🤷♀️
I’m glad it turned out just right! Probably caught it right in time 🤗 Recipe choice has a big impact. A loaf with some butter, milk and/or oil will have a more tender texture
Two questions to consider, are you refreshing properly? And what feeding ratio do you use? Even starters kept in the fridge will rise over 5-7 days. Your starter may need some TLC to gain strength and activity.
@@conniefisher916 I’m sorry about that! I’m trying to find a way to fix it. Here’s the post that goes into all the details I talk about: livingbreadbaker.com/when-is-my-dough-fermented
Please make the video with quieter music, or even better, no music! I have AudHD and the music is so distracting I can’t concentrate on whet you’re saying. It’s not just your videos - it’s everybodies! This is a very anti-AudHD world! Maybe vloggers can help make it better for us…
Glad to find your channel! I’m 3 month into my sourdough journey. I keep my starter in the fridge and feed once a week. I missed a few weeks of feeding and built up a little (forgot the name) liquid on top. Can you talk a little more about this and how to keep it at bay best? Thanks!
Hi! Great question! Yes, I can talk about that. I call that liquid “hooch” which is just alcohol released from the starter. It happens when the starter sits in the fridge for long periods of time. Pour it off and then refresh the starter. The more frequently you care for it, the less of this alcohol buildup you’ll see.
left mine unopened in the fridge for 2 years and just brought it back to life in a few days... cant believe it did
@@JacobOlson-wl3mr That is impressive! Glad it came back for you! Keep giving it TLC 🤗
It just means that your starter has eaten all the available food from the last feeding and needs to be fed again:)
The hour by hour helped a lot. Thank you!
Thanks so much! This vid is exactly what I needed to understand what the dough should look like over time
I'm so glad it was helpful!
I find it difficult hearing what she says, because the background music is so loud!!!!
I appreciate knowing that! I'll see if I can adjust that in the future
Excellent content, THANK YOU!
@@michaelfujita6762 you’re welcome! Happy baking 🤗
I really appreciate the hour by hour. But could you possibly make a video that shows how the dough looks every hour, like more in depth with how the dough feels and looks? BF is my nemesis! Lol
Glad I found this video, I have one in the fridge now. It was bulk fermented on counter for 6 hours. In the fridge for almost 12 hrs. Is it ready for baking? Should I also wait for it to double in size in the banneton? Or it is already the poke test at this stage that I should do? Whoever can see my message and can answer, I thank you in advance
@@ShenZA6 is the fridge 12 hours continued bulk or after shaping? I don’t always wait for doubling in proof for the best oven spring. This post explains when it’s ideal to bake (just right proof) livingbreadbaker.com/whenisdoughproofed/
Great content- thank you!! I recently started selling my sourdough and am struggling with how different the process is making 8-10 loaves at a time versus 1-2! Can you provide some tips on proofing (temps, tools, etc) dividing and other general tips for scaling up? Thank you!
Do you use a large bin to proof this much dough? Favorite bin? Do you put it in a proofing box so it is at a certain temperature? I’ve heard larger quantities bulk faster - can you hit on that too?
Wow! I’m sure you’ll have quite a loyal following soon! Great questions. I have found good results by using my fridge for the last part of the proof while I’m rotating loaves through baking. I highly recommend using Cambro dough containers for your starter and the dough. For 8-10x I have used a 12-qt size for bulk amzn.to/3PDy30G
For proofing, some proofing bowls and shower caps are helpful.
1/11/24 11:47 est
What % of water do you use for your dough. I have been using the Tartine recipe but my dough is always sticky and I don’t get good oven spring. I usually put my dough in the fridge after shaping for 8-12 hours. What am I doing wrong?
Mine is usually about 76%. Are you using bread flour?
@@livingbreadbaker Flour + Water at 76%, Plus starter? How much starter?
I have been struggling with Sourdough for a while now and last week. Everything was PERFECT! The tension was the best that it ever was and there was considerable spring in the oven. The only problem is that I don't know why. This week its back to 'normal' At least I am heading in the right direction. Is the bulk fermentation time related or governed by temperature?
Bulk ferment is impacted by both time and temperature. Even humidity can impact it! And certainly elevation, but that’s not usually the case for people baking in one home base. So the perfect week was probably impacted by time or temp. Do you have a baker’s journal?
This was very helpful thanks
You’re welcome! 🤗
Please if you could help me with two issues I have. First, my dough a has more dry side even I add more water in original recipe but seems like it’s not enough and I’m afraid to add more water. I use non-bleach bread flour from Costco. Second, bulk fermentation issue the dough stick to the bowl or container so it doesn’t come out easy. Even though I watch it hourly so it doesn’t over fermenting. Thx
@@Chefa-e6b hi there, it’s hard without knowing all the details of how you learned and what process you’re doing.
Questions for you to explore: how are you mixing? Try hand mixing if using machine. Don’t be afraid of adding a bit of water. If your dough feels too dry, it usually is and needs a bit of adjustment. Flour can vary and absorb water differently.
If you want your dough to pull out cleanly, rub some oil inside a clean bowl or container before putting your dough into it. When fully fermented, it should remove fairly cleanly but some oil makes it come out even more easily.
I hope you grow in confidence! Don’t be afraid, some of my best learning moments with sourdough came from mistakes 🤗❤️
I want to make 4 loafs but haven't done this only one loafs at a time. What would my ratio be if I normally use 100g starter, 350g water, 500g flour and 19g sea salt?
@@ggw4619 I have a calculator you can check out here: livingbreadbaker.com/sharing-bread-part-2-multiplying/
I had dough that had doubled in size but was still under fermented. I bake SD alot and have great success, but now that I'm developing my own recipes I'm having issues with fermentation. I'm proofing at 80°f and had dough that sl.ost doubled and still was sticky as hell and didn't rise. I let it proof for well over an hour before a 14 hour cold ferment but still got not much oven spring. I'm hydrating w beer instead of water and it seems like it makes bulk take longer. Should I just look for bubbles on top and not go just by volume increase. I e seen charts that claim bulking at 80° f you only need an increase in volume of 35%. Both times I tried that it was way underfermented.
I have not made dough with beer but that adds a key variable for sure. There could be competition for the food source causing an issue in your bulk. There are time guidelines and percentages, but at the end of the day, I prefer to gauge the look and feel of the dough to tell me whether it is finished fermenting. That definitely takes time. Volume is a great indicator but the look and texture of the dough tell me whether it is not done with bulk ferment, perfect, or over fermented.
And what is that look and feel?
@@wnburroughs4082 See the full post here: livingbreadbaker.com/when-is-my-dough-fermented/
Thank you SO much bc this vid gives me a realistic view on how to manage the bulk F time! I also have the same Cambro one you have, 1st time using it today! Its perfect for watching how it doubles & or even triples. My ? In vid you let it go for 7 hours. I placed mine in the container @ 12pm today, should i go for upto 7 hrs & then shape & place in my banniton, place in frig & bake in am. Or do you think it may over proof. Tks again! I subscribed to your channel! If u can please respond today 🙏 😊
@@amylevine4204 I’m so glad it was helpful! Since it’s summer time (if you’re in the US or Canada), 7 hours might be a bit long but could be just right for a more sour tang. I hope it turned out well!
Thank god for the music in videos like this. I need music everywhere at all times or else I won't be able to know how to feel or pay attention.
👍
Boy for some reason I can never get my dough to look like that. It always seems sticky and never wants to hold its shape. This might sound like a stupid question but does the size of your container matter? I am mixing 500 grams flour, 100 grams starter, 375 grams water, and using a 3.7 liter container.
Hi there, the size of the container doesn’t matter. Usually it’s an issue with the starter, flour choice, or the bulk fermentation timing (either too long or not long enough)
I let my dough triple in size accidentally & was the lightest loaf & nicest I had ever. Now it was over proofed & sticky. Won’t work again. How to get light fluffy bread 😊❤❤❤👍🏼👍🏼👍🏼🤷♀️🤷♀️🤷♀️
I’m glad it turned out just right! Probably caught it right in time 🤗 Recipe choice has a big impact. A loaf with some butter, milk and/or oil will have a more tender texture
I think it’s just too cold in my house, even in the oven, starter just doesn’t want to work, and it’s 100 yrs old
Two questions to consider, are you refreshing properly? And what feeding ratio do you use? Even starters kept in the fridge will rise over 5-7 days. Your starter may need some TLC to gain strength and activity.
the background music is too loud for me to hear what you are saying.
@@conniefisher916 I’m sorry about that! I’m trying to find a way to fix it. Here’s the post that goes into all the details I talk about: livingbreadbaker.com/when-is-my-dough-fermented
Please no music!
I would suggest different music...The generic internet music is grating on my nerves...
I appreciate that! I found some more mellow music for newer videos.
@@livingbreadbaker I’m glad to hear it! And I look forward to more of your videos.
Please make the video with quieter music, or even better, no music!
I have AudHD and the music is so distracting I can’t concentrate on whet you’re saying.
It’s not just your videos - it’s everybodies! This is a very anti-AudHD world! Maybe vloggers can help make it better for us…