USA - San Francisco Sourdough
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- เผยแพร่เมื่อ 27 ก.ค. 2015
- Our Sourdough quest takes us to the San Francisco Bay area to talk about the traditional way of using sourdough as a starter.
Discover the history behind Sourdough making in SF, meet Michel Suas, co-founder & president of SFBI (San Fransisco Baking Institute), find what lies behind Acme bread company with the interview of Steven Sullivan, Explore the world of Semifreddi's & push the door of "Tartines Bakery" where sourdough bread is used as main ingredient in the menus with Chad Robertson!
2:11 i love this part
Years ago I visited San Francisco and had some sourdough bread and loved it. Back then artisan bread was nowhere to be found in this area.
To get a good idea of the taste of your starter drop a little into a lightly greased pan and fry it as a pancake. I use my starter like this all the time to use up the discarded starter. I love it. The vinegary taste is something special and what I don't eat the chickens have and give me excellent eggs in return.
5 stars! Breads look very nice. Would like to smell them fresh and warm from the oven. I like the passion of the bakers in the video. That must be healthy breads. I'd pay up to 3-5 $ for one!
Our bakers - not all - use ready to bake mixes made by industrial suppliers. But we have some traditionell bakers, who are fighting for good bread.
Greatings from Germany.
Björn Mundt
Good bread is worth the fight!
In the U.S., you would have to pay more than $5.00 per loaf for this bread, but it's worth it for the quality and the experience of the flavors. Sourdough has health benefits that quick yeast breads lack.
I'm starting my second starter. Looks good so far. Have to go feed it before going to sleep. G'nite. Love the story.
Everyone made sourdough because commercial yeast wasn't available. Bread provided as much as 80% of the daily calories of an everyday diet for thousands of years.
Dear warpotato and oTwOrDsNe,
All good bakers try their sourdough starter. It helps you to find out if the acidity is not too high or low, if the flavor is right, or just BECAUSE WE LOVE IT! It is two years ago now I made this movie and I'm still alive and kicking. Only my hair is a little bit grayer.
Just ry it out and let me know.
May the flavour be with you!
sincere regards, karl
Karl De Smedt
How do you make sour dough baskets for soup bowls.
Ag
Karl De Smedt Very interesting video.
I just got a starter going about a week ago, after 3 days it tasted like wet flour after 7 it tastes like the pale yellow liquid ontop of set natural yogurts only milder in acidity with hints of citric acid with a slight sweetness and only a very slight flour taste but not very yeasty!
It is definitely not unpleasant I may even like it!
I tried to make my first loaf and failed but learnt a lot!
Also the starter pancakes are amazing, next up waffles and crumpets!
happy baking!
I've been baking naturally leavened bread for years now, and i've never tasted my starter. I don't think i'm going to start now either.
bob bobson One month on and my starter tastes like really fizzy tangy sherbet dip without the sugar!
I like a dab now and then!
I love the last bakery's bread the most.
I'm a bit jealous that I don't have a nice bakery like that.
Unfortunately, Bar Tartine restaurant is permanently closed.
That's a shame
That location is closed but there is a new one called the Tartine Manufactory.
Few months ago I started my own sourdough starter.. First attempt was not good but now I have 3 different sourdough to experiment over.. Making pancakes from the rest of the starter is the best.. By the way conventional yeast causes headache and migraine but not the sourdough starter!
Siempre el paisa saludos carnal arriba pumas
I'd like to see more baking with einkorn wheat - healthier.
10:38 eating yeast culture
What kind of flour is Michel saying he uses? I couldn't make it out. I think it started with a "C"...........also where do you get it? Thank you!
el panadero del cuerno con la playera de los pumas,
Should the water be acidic or alkaline?
6:25 Billy Sheehan is that you?
Hmmm, interesting what he was talking about the natural leavening of the flour. What flour would have this "natural leavening?
All flour has naturally occurring yeasts in it, but you need to culture them first in order for them to be able to leaven a loaf of bread.
I also learned from my father who brews beer and bakes some bread as a hobby, discovered there is a specific yeast native to the SF bay area that is a key ingredient in sourdough bread.
@@rypatmackrockso that means there’s no way foreigners can make Bay area sourdough bread
@@Rabbatullbayt with all due respect; the humble lesson is the very nature of sourdough bread baking being the original way of baking bread since ancient times that is well documented. The simple, timeless recipe that has led to so much sourdough bread traditions across the globe; is to use your preferred local flour, water, maybe salt or whatever the recipe allows, then let natural bacteria to move in to cause the dough to rise through the fermentation process. That is the simple lesson for all sourdough bread recipes, and why there is such diversity of sourdough bread, taste, and traditions across the globe.
can anyone tell me at the @00:55 mark, is that sourdough starter and if so what type? i cant find information anywhere
looks like stiff sourdough. Not sure it's a wholemeal based sourdough, I would say semi-coarse...
It's just a piece of his previous bread. It's how French "boulanger " baker do bread. You need to keep a small piece of dough that you use as "sourdough".
Anybody else like wait did they just eat that raw
Don't worry, there's yeast in women too!
Soup in a loaf is like a Bunny Chow...curry in a loaf.
Is there any laboratory test/report of these sourdoughs in the Library for their microorganism, flour composition and other characteristics? Like pH, growth temperature, humidity etc, flour/water ratio, fat/pr/ch/fiber/gluten of the flours and the final product i.e. sourdough's fat/pr/ch/fiber/gluten? Even the gluten composition of the initial flour and the final product (sourdough)? For example gliadin/glutelin ratio of the flour (usually 1:1) and even the amino acid and gluten peptids ratio? As, the microorganisms (e.g. Lb. sanfranciscensis) in San Francisco sourdough should have peptidase effect on the flour. Also, the yeast/bacteria ratio?
Thanks for your interest in our Sourdough Library Pál. We will share your comment with our colleagues as well as the Sourdough Librarian and get back to you shortly.
For now you can discover the sourdoughs gather in the online library at www.questforsourdough.com/library
S.F. sourdough was studied extensively at the USDA lab in Albany, California in the late 1960's. The researchers were Dr. Leo Kline and Frank Sugihara. Do some Google searching. They studied sourdough samples from five S.F. bakeries. The process has been fully documented.
With a gluten sensitivity,can I eat sourdough ?
Probably... it's all natural fermented yeast very easy to digest and very good for your gut/body ;) !!! Only have to try, there is "gluten free" but it's not natural or healthy... just my opinion ;) Oh... "gluten free" bread... barf no flavor ;)
2:22 LETS GO WARRIORS!!!!!
ChilledTea they won
👍🏼🔥🔥🔥
Great video except I did cringe a bit when he dunked his finger in the starter jar at the end....the guy who handed the jar over..(probably meant only to smell it.)made the same face I did...Don't dunk you finger in it then give it back....hope that was the one you got to take home... you dunk you keep it.....or maybe that was the plan lol
no problem - it had Covid which of crs is a fake as per Dotard
I made my own starter. The bread tastes really good. Only problem is it smelled strong similar to vomit.
How did you make your starter
@@rhondahauser6443 flour water let it sit a few days. The color turned almost brownish red. The bread turned sweet instead sour. Had some pleasant smell but theres. Definitely some septic tank after smell especially on your hands.
@@studentdeljuego You need to use it at a younger stage. You can feed it more often to keep that it mild and then use it before it gets too acidic.
I know many baked goods I want to work in your bakery
lol, who eats raw starter?
haven't you seen scarface?
i do
It's hard not to taste it. Soooo wonderful.
The starter is the healthiest ingredient in the bread-making process, until it is cooked. It contains enzymes & pre/pro-biotics which are killed off with the high temperatures during baking. The best way to eat it is raw, and as such it's a survival food that requires no cooking - it's a super-food!!
WARRIORS!!!!
couldn't understand the name of the ancient flour mentioned.
I think he said Kamut.
Kamut is also called Khorasan wheat or Pharaoh's wheat as it was the type found in the tombs of the Pharaohs. It makes a nutty tasting almost yellow bread and works very well in straight bread as well.
Funny how almost all the guys doing the actual process are mexicans, viva México cabrones!
10:37 Wtf? They ate the sourdough starter raw?
warpatato Not much difference to raw yoghurt or cheese!
The gut microbiome loves it.
You have to.
Not really raw. Fermented foods become a new substance. Haven't you ever eaten fermented foods? Sauerkraut, beer, etc. None of it is cooked.
It's flour, water and some (defenetly not harmfull) organisms in there. Y not? '
Dough eater
Х
If you had done this to me and my starter, I'd raise hell
don't ever allow anyone to sniff your starter, because they may contaminate it with their breath... yuk
חבל שאין תרגום
Children, can we all say "Typhoid outbreak" the lack of gloves handling raw and cooked food.
Stefan Evgenii we’ve been touching our food for thousands of year bruh
I work in SF ......it's a shit hole. We call all the bags of feces on the corners "SF sourdough" now.
The Left ruins everything it touches.
bet u that Americans throw 80 pc of the bread in the trash!
San Franciscans don't!
I refuse to watch your video from the most hate-filled city on the planet. I will pray for you.