I can't tell you how reassuring it is to see even an amazing baker like yourself struggle with your dough from time to time. It helps me "shrug it off" when I experience similar issues as a novice. Thank you for being willing to show the reality of baking rather than just glamour shots!
I hadn't really thought about reducing my inoculation for longer fermentation. My dough rises faster than I'd like. I sometimes refrigerate it to extend the fermentation, but I might try reducing my inoculation. I'll try cutting it in half or so next time. I don't really measure anything, I just eye it. I totally appreciate that you're willing to take the time to measure everything and do the science so that I don't have to. Several of your videos have had a significant impact on my sourdough journey. Adding the salt to my flour for autolyse, for example... I changed my techniques and methods a few times based on your experiments, so very thankful for all your good work!
Yes....I'm learning something every time I watch...thank you...I'm new to this....I'm 53 ...been baking delicious bread my whole life & sourdough is new to me and wow is it different to work with....😎
I've been watching sourdough videos for around 6 years. Different videos, different sources and chefs. This is by far, the most clear person that deliver you information. This is because this chef go over different variations in which you can understand the cause and effect of any variable you may change in your recipe. Additionally, he is not using stand mixer which makes it easier for you to make. I have a request for you, can you please test different types of ovens? one with fan on/off, small and mid size oven ($100 vs $1000). I would like to see how it affects the bread. Thanks.
Hm, can I think aloud here? The autolosys will go ahead even with salt, as you know. Salt at the start of the mix helps to prevent the oxidation of caratinoids and thus preserves flavour. But you are hand mixing and oxidation is not a problem. It toughens the gluten of course, but it can do that if added with the levain. Some people hold the salt back until after the first 1/2 hour of bulk ferment so that the lactobacillus and yeasts get a good start. But then do they they gobble up too much of the sugars? Is there another of your superb experiments in the offing here? Thanks for another of your superb videos, as always.
Great job keeping an orderly sequenced demo. It clarifies several questions I had. Rather than go through the process over a week you managed to get it done in a single batch. Makes me think. Thanks.
Excellent video. My kitchen and house is very cold (60F/ 15.5C) and fermenting takes forever. Since all this crazy is happening I am using it as a great way to get back to making bread again. I just started my yeast trap and hopefully I’ll have a healthy starter in about 6 days!
Found this channel a couple of days ago and I've been binging, love the presentation style. It is confirming a lot of my experiences were not mere chance.
You have the best channel for sourdough bread. I subscribed to your channel . I've learned more from your channel than all the other channels combined. Thank You so much.
Wonderfully descriptive videos. Thank you so much. Just begun on our sourdough adventures (thanks to Covid 19 lockdown) and my wife and I are at last beginning to have some successes. Your excellent videos are so very helpful in our quest for the perfect crumb and crust. Thank you again.
Foodgeek In 1975 I traded my Martin D 18 for a brand new SL Mossman guitar. And I still have it and it’s in beautiful condition. I had the neck reset about 10 years ago but that’s it. Handmade in Kansas City. Have you ever heard of Mossman?
Thank you, Very Interesting! I was expecting more starter to make it more sour, but now I understand it's the longer fermentation process. But it appears that if you're short on time or your starter is not super active you could use more starter to have a shorter fermentation period and get the loaf made on time.
I'm originally from just outside San Francisco and grew up eating Sourdough bread on Fisherman's Wharf, right by the Golden Gate Bridge. My mother made SD bread & I remember her telling me that leaving in the refrigerator, brought out the "tang". That's the way I go it and make a lot of Sourdough bread. I made SD biscuits and crackers also. Thank you for your video. I'm poor when it comes to scoring with knives ... I use a pair of kitchen shears. LOL
You save me so much time and effort. I am always curious to try out every possible way of doing things in order to find the best. Thank you for making your experiment video. Keep them coming.
This was an amazing video and couldnt have come at a better time! After a long convoluted calculation, I am making a dough similar to your 30%starter, but with whole wheat flour and rye! And funny enough, my numbers are almost exactly like urs-mine is 390g flour incl starter + 25g gluten! will let u know how my bread turns out!
Love your experiments! I was just wondering this exact thing tonight when I was folding.. No lifting my dough from the last video I watched from you! Thank you! Good music too!
I bake a lot of bread, and I generally use about 15% inoculation. I use a proofing box so I can control the proofing temperature. I find that 15% gives me just the right amount of tang, and conserves a little starter when making many loaves.
Terrific video ... not only from an experimental viewpoint but also from a technique viewpoint. I'll also check out that beginner video. I need a good "go to" bread.
Cool t-shirt! :) I often wondered this. I did not know the term inoculation applied to sourdough bread baking, makes perfect sense! I learned many things today cheers my brother!
Wow thanks! I've been trying to figure out if I am using the correct amount of starter but it all makes sense now if you think about it mathematically with a "unit" of starter needing the correct amount of time to feed, multiply and do it's thing.
I know a lot more about Neapolitan Pizza than bread. We're typically looking to do a 3 day ferment at 18°-20°C with somewhere between 1-3% starter or even less. The salt content plays a significant role in controlling the fermentation. In this scenario the wheats own enzymes come into play and proteases from both the wheat and the culture are breaking down gluten to develop umami flavours. A lot of starch and sugar is consumed during this process, you end up with a softer product, more "digestible" as they say in Naples. As someone with serious blood sugar problems it is pretty much the difference between bread and no bread.
@@Foodgeek You need the starter to be at its absolute maximum of activity. If the starter is a bit acidic the final dough will be too, this effect is surprisingly prominent. In Naples they will mix salt water and starter together, then mix in 80% percent of the flour, 20 minute "riposto" (I do 120 minutes) then "dust" in the last 20% and knead. Great videos, I'm going to watch more of them and brush up on my bread ;)
Great video as always. I was wondering what difference a levain makes as opposed to straight starter. Is this something you could investigate? Or have you done so already?
The biggest difference if you want to match the flours in the bread and if you want to be able to time using the starter at its peak. If that's not important to you, just use your starter that has peaked in the last 12 hours or so (or even unfed starter from the fridge, which I did do a video about) :)
_"I was wondering what difference a levain makes as opposed to straight starter."_ That question doesn't make sense without you saying what flours and proportions you use. Obviously if you use the same proportions and same flours, they'll be identical!
I like your simple but effective square bulk container. Seems to me to negate the need for Breadcode's "hack" of a small sample jar to watch for dough rise. I don't see any product details for this item, do you have any?
Frankly I'm happy seeing other people struggle a bit with sticky dough because I'd felt like I must have been fucking something up all along with these videos from Fresh Loaf and Baking with Jack where they never get any sticky dough
I live all these experiments. It’s great to see the result of these experiments that I just don’t have time to carry out myself. I’d love to see any experiment you can think of!
I really wonder, why do you pop these tiny air-bubbles during pre-shape? At timestamp 6:26 for example. Won't these help to open up your crumb? Just an amateurs perspective; please correct me!
No, I adjust everything using my bread calculator : fdgk.net/bread-calculator I know my bannetons hold 700g of dough, so I press the total button and type 700 and press okay 😊
Foodgeek : Thank you for the reply. Answers my Q. Also thank you for this wonderful series on baking sour dough. Your videos inspired me to continue trying after so many failures. You are my guru!
Very interesting, thank you! Subscribed. I would like to learn more about under- and over-fermentation and how it affects the results. Can I find something like that on here?
At least one or more of his vids have addressed that. Look at the playlist. Generally, over fermentation interferes with the oven spring and results in a denser, flatter loaf.
I think the advantage of using more starter is to be found in a shorter fermentation and a quicker loaf. With 30% starter I expect you would get good sourness taste without having to wait the 36hrs you did? Your long fermentation would have all the loaves on a par with sourness.
Thanks for the test. I noticed your basic recipe uses around 20% levain (by flour weight). I have another recipe (from a friend) that uses 50% levain (by flour weight). Have you ever done tests with that much levain? How would it change the dough? Does it impact the fermentation or dough consistency?
I was wondering if it makes a difference on whether you include the leavin in the beginning before autolyse or would that interfere with the autolyse. Have you done that experiment yet?
I enjoy experiments! But I hate the step putting dough in refrigerator for over night. Since the dough is ready to bake, is it necessary to do a cold fermentation? Can I directly go for baking at this point? Thanks if you may answer my question.
Doesn’t higher starter percentage also equal higher hydration, since the starter should be 100% hydration? This would affect the final hydration of the dough. I wonder what the results of an experiment would be if the initial hydration at the point of autolyse was altered to offset the relative increase in hydration from adding more starter.
I think the additional time in cold fermentation balanced then out. What if you did the same experiment with no more than 24 hours between autolise and baking?
So I know it's a tangent, but I've done similar overnight proofs after shaping in multiple loaves that were done with regular yeast, but my bread usually collapses either in the oven or when I turn it out into my Dutch oven. I've also tried baking it in the oven on a stone and a steel after siding it in with a peel, and they always collapse. Is this a matter of excessive proofing or poor gluten development or poor shaping or none of the above?
It can be one or any of the above. It sounds more likely that it's overprooven if it just collapses like that. Try to either drop the yeast or do a shorter bulk :)
If you are using commercial yeast instead of a starter, and going for an overnight loaf proof, you would need to use a very small amount of yeast. The commercial yeast is much quicker that our starters and would contribute to the likely over proof. Really all of the variables you mentioned could be the cause of collapse.
I'm disappointed that you mention the greater the quantity of inoculation the faster ferment, but by how much faster? I've been wanting to know how much faster per increase in starter. Was it 10% faster or 50% faster? If I have less time for bulk is it worth it to increase to 30% from 20.
Yes, you need to change the hydration back down. If you use my bread calculator it has an 'Inoculation' button that does all the work for you 😊 fdgk.net/bread-calculator
I tried to buy the mixing bowl you use, but your merch link for the bowl is completely different from what you use in your vids. Please advise how to obtain. Thanks
I love your videos. The music is just right and as soon as I learn all the terms my bread will be amazing too. Right now my SD starter is not working. I guess you can’t make a starter with sprouted bread???? Can you???
Also I wanted to know why sourdough needs that PREshape time and you can't just form the boule immediately after the bulk ferment and then let it rise? Trying to master my sourdough so I can eventually sell it, but I also like to save time.
I can't tell you how reassuring it is to see even an amazing baker like yourself struggle with your dough from time to time. It helps me "shrug it off" when I experience similar issues as a novice. Thank you for being willing to show the reality of baking rather than just glamour shots!
I hadn't really thought about reducing my inoculation for longer fermentation. My dough rises faster than I'd like. I sometimes refrigerate it to extend the fermentation, but I might try reducing my inoculation. I'll try cutting it in half or so next time. I don't really measure anything, I just eye it. I totally appreciate that you're willing to take the time to measure everything and do the science so that I don't have to. Several of your videos have had a significant impact on my sourdough journey. Adding the salt to my flour for autolyse, for example... I changed my techniques and methods a few times based on your experiments, so very thankful for all your good work!
Yes....I'm learning something every time I watch...thank you...I'm new to this....I'm 53 ...been baking delicious bread my whole life & sourdough is new to me and wow is it different to work with....😎
I love your logical approach and your willingness to try anything :)
Thank you
I've been watching sourdough videos for around 6 years. Different videos, different sources and chefs. This is by far, the most clear person that deliver you information.
This is because this chef go over different variations in which you can understand the cause and effect of any variable you may change in your recipe.
Additionally, he is not using stand mixer which makes it easier for you to make.
I have a request for you, can you please test different types of ovens?
one with fan on/off, small and mid size oven ($100 vs $1000). I would like to see how it affects the bread. Thanks.
Hm, can I think aloud here?
The autolosys will go ahead even with salt, as you know. Salt at the start of the mix helps to prevent the oxidation of caratinoids and thus preserves flavour. But you are hand mixing and oxidation is not a problem. It toughens the gluten of course, but it can do that if added with the levain.
Some people hold the salt back until after the first 1/2 hour of bulk ferment so that the lactobacillus and yeasts get a good start. But then do they they gobble up too much of the sugars?
Is there another of your superb experiments in the offing here?
Thanks for another of your superb videos, as always.
Great job keeping an orderly sequenced demo. It clarifies several questions I had. Rather than go through the process over a week you managed to get it done in a single batch. Makes me think. Thanks.
Excellent video. My kitchen and house is very cold (60F/ 15.5C) and fermenting takes forever. Since all this crazy is happening I am using it as a great way to get back to making bread again. I just started my yeast trap and hopefully I’ll have a healthy starter in about 6 days!
Thanks :) Let me know how it goes :D
Found this channel a couple of days ago and I've been binging, love the presentation style. It is confirming a lot of my experiences were not mere chance.
Welcome aboard! 😁
You have the best channel for sourdough bread. I subscribed to your channel . I've learned more from your channel than all the other channels combined. Thank You so much.
I was actually planning to do this test on my own soon. Once again you do the legwork that benefits my brainworks.
I'm happy to be your legs :D
As I was watching this vid I was thinking just that. Now that the work is done, I can sit on my duff streaming garbage I normally wouldn't watch.
Wonderfully descriptive videos. Thank you so much.
Just begun on our sourdough adventures (thanks to Covid 19 lockdown) and my wife and I are at last beginning to have some successes. Your excellent videos are so very helpful in our quest for the perfect crumb and crust.
Thank you again.
Your technique with the dough scraper is impressive especially with the super sticky 30% mixture. Well done!!!
is there a taste difference when mixing with a Telecaster as opposed to a Strat?
It's about the same. Les Paul is wildly different, but I traded mine for a Martin HD-28 :D But acoustics are horrible for sourdough ;)
Foodgeek In 1975 I traded my Martin D 18 for a brand new SL Mossman guitar. And I still have it and it’s in beautiful condition. I had the neck reset about 10 years ago but that’s it. Handmade in Kansas City. Have you ever heard of Mossman?
@@kicknadeadcat I have. Good things!
Thanks again! You continue to be the best teacher on TH-cam!
Thank you
Thank you, Very Interesting! I was expecting more starter to make it more sour, but now I understand it's the longer fermentation process. But it appears that if you're short on time or your starter is not super active you could use more starter to have a shorter fermentation period and get the loaf made on time.
I'm originally from just outside San Francisco and grew up eating Sourdough bread on Fisherman's Wharf, right by the Golden Gate Bridge. My mother made SD bread & I remember her telling me that leaving in the refrigerator, brought out the "tang". That's the way I go it and make a lot of Sourdough bread. I made SD biscuits and crackers also. Thank you for your video. I'm poor when it comes to scoring with knives ... I use a pair of kitchen shears. LOL
You save me so much time and effort. I am always curious to try out every possible way of doing things in order to find the best. Thank you for making your experiment video. Keep them coming.
This was an amazing video and couldnt have come at a better time! After a long convoluted calculation, I am making a dough similar to your 30%starter, but with whole wheat flour and rye! And funny enough, my numbers are almost exactly like urs-mine is 390g flour incl starter + 25g gluten! will let u know how my bread turns out!
These experimentations are great. I learn so much from your thorough observation. Thanks Sune.
do you know how super relaxing your voice is my dude
I literally love your videos, Sune! Thanks so much for all of your help and hard work!
Love your experiments! I was just wondering this exact thing tonight when I was folding.. No lifting my dough from the last video I watched from you! Thank you! Good music too!
I bake a lot of bread, and I generally use about 15% inoculation. I use a proofing box so I can control the proofing temperature. I find that 15% gives me just the right amount of tang, and conserves a little starter when making many loaves.
I find myself saying things like, “that’s a beautiful f*ckin’ dough!” Love this channel.
Thank you. Its about 75 F today and I use 25% starter with 85% hydration, it does ferment fast, so I have to stretch and fold every 30 mins.
Thanks for this video. My room temp is 29-37*C all year round. This helps me reduce the amount of starter to use in my bread to slow things down.
I love your channel and your shirt. You keep it so simple and basic.
Terrific video ... not only from an experimental viewpoint but also from a technique viewpoint. I'll also check out that beginner video. I need a good "go to" bread.
Thank you so much
Absolutely love your videos you are bringing back my love for baking again
How do you decide how much flour and hydration you want to use for each loaf? I love your experiments!
Cool t-shirt! :) I often wondered this. I did not know the term inoculation applied to sourdough bread baking, makes perfect sense! I learned many things today cheers my brother!
"I think this dough might be cursed." Pulls out perfect loaf from oven...
Your channel is absolutely awesome! I've been following you for a week now. Can't stop watching your videos. Hilsener fra Mellemamerika. ✌️✌️🙏🏿
Thank you ❤️
Thank you Sune. I love the way you explain the experiment 😊
Fantastic. Thank you, finally a simple approach. Who can be bothered with all the other recipes.
Another great experiment! Thanks much, Sune!
Thank you
Love these experiments
Love your peel, where can I please buy one of your vintage peels you are using in this clip
Wow thanks! I've been trying to figure out if I am using the correct amount of starter but it all makes sense now if you think about it mathematically with a "unit" of starter needing the correct amount of time to feed, multiply and do it's thing.
I know a lot more about Neapolitan Pizza than bread. We're typically looking to do a 3 day ferment at 18°-20°C with somewhere between 1-3% starter or even less. The salt content plays a significant role in controlling the fermentation. In this scenario the wheats own enzymes come into play and proteases from both the wheat and the culture are breaking down gluten to develop umami flavours. A lot of starch and sugar is consumed during this process, you end up with a softer product, more "digestible" as they say in Naples. As someone with serious blood sugar problems it is pretty much the difference between bread and no bread.
That sounds like a flavorful dough. I gotta try that with bread :) (and pizza)
@@Foodgeek You need the starter to be at its absolute maximum of activity. If the starter is a bit acidic the final dough will be too, this effect is surprisingly prominent. In Naples they will mix salt water and starter together, then mix in 80% percent of the flour, 20 minute "riposto" (I do 120 minutes) then "dust" in the last 20% and knead.
Great videos, I'm going to watch more of them and brush up on my bread ;)
Love your experiments and videos. Always enjoy them. Cool shirt too.
That was very helpful information - thank you. I love your shirt. Going to go check your merch. :)
Great video as always. I was wondering what difference a levain makes as opposed to straight starter. Is this something you could investigate? Or have you done so already?
I have been thinking about this too, I hope we get an answer!
The biggest difference if you want to match the flours in the bread and if you want to be able to time using the starter at its peak. If that's not important to you, just use your starter that has peaked in the last 12 hours or so (or even unfed starter from the fridge, which I did do a video about) :)
_"I was wondering what difference a levain makes as opposed to straight starter."_
That question doesn't make sense without you saying what flours and proportions you use. Obviously if you use the same proportions and same flours, they'll be identical!
That was really informative.
I like your simple but effective square bulk container. Seems to me to negate the need for Breadcode's "hack" of a small sample jar to watch for dough rise. I don't see any product details for this item, do you have any?
Excellent information!! Thank You!!
Frankly I'm happy seeing other people struggle a bit with sticky dough because I'd felt like I must have been fucking something up all along with these videos from Fresh Loaf and Baking with Jack where they never get any sticky dough
I live all these experiments. It’s great to see the result of these experiments that I just don’t have time to carry out myself. I’d love to see any experiment you can think of!
I really wonder, why do you pop these tiny air-bubbles during pre-shape? At timestamp 6:26 for example. Won't these help to open up your crumb? Just an amateurs perspective; please correct me!
My goodness, the music is absolutely stellar.
Do you have a video on pros and cons. Lid on whole time , or off after 20 minutes. Same w preheated or cold start ?
Hi, why do you need to undertake the final shape after pre shapeing? You kneaded and then used the right tools.
Thanks again for your great helpful experiments .
Keep on good work man .
Thank you
Love your videos! Thanks for teaching us!! 😊
Thanks for your experiment
Thanks for your video. Good stuff 😊
You're welcome :)
Do you adjust the initial weight of dry flour so that the mass of dough is equal in each benneton?
No, I adjust everything using my bread calculator : fdgk.net/bread-calculator
I know my bannetons hold 700g of dough, so I press the total button and type 700 and press okay 😊
Foodgeek : Thank you for the reply. Answers my Q. Also thank you for this wonderful series on baking sour dough. Your videos inspired me to continue trying after so many failures. You are my guru!
Foodgeek : Thank you for the bread calculator.
Love the shirt, lol! Thanks, Sune, for another good one!
Very interesting, thank you! Subscribed. I would like to learn more about under- and over-fermentation and how it affects the results. Can I find something like that on here?
At least one or more of his vids have addressed that. Look at the playlist. Generally, over fermentation interferes with the oven spring and results in a denser, flatter loaf.
You saved me from trying all my questions 😅 thank you 🎉
hello what if i want a 24-48hr cold fermentation? is 10% ok?
I usually do up to 48 hours with 20%. Longer than that you probably need to lower it :)
@@Foodgeek thank u very muchs great videos.
I think the advantage of using more starter is to be found in a shorter fermentation and a quicker loaf. With 30% starter I expect you would get good sourness taste without having to wait the 36hrs you did? Your long fermentation would have all the loaves on a par with sourness.
Thanks for the test. I noticed your basic recipe uses around 20% levain (by flour weight). I have another recipe (from a friend) that uses 50% levain (by flour weight). Have you ever done tests with that much levain? How would it change the dough? Does it impact the fermentation or dough consistency?
The way to go !
Experiment !!
Hi Do you use instant dry yeast for your sourdough
I don't add any yeast other than what's in my starter.. :)
Thanks
love these experiments
I was wondering if it makes a difference on whether you include the leavin in the beginning before autolyse or would that interfere with the autolyse. Have you done that experiment yet?
This is the video for the coming Saturday 😊
I enjoy experiments!
But I hate the step putting dough in refrigerator for over night. Since the dough is ready to bake, is it necessary to do a cold fermentation? Can I directly go for baking at this point? Thanks if you may answer my question.
Very useful info, thank you FG!
You make bread so easy to make.
Doesn’t higher starter percentage also equal higher hydration, since the starter should be 100% hydration? This would affect the final hydration of the dough. I wonder what the results of an experiment would be if the initial hydration at the point of autolyse was altered to offset the relative increase in hydration from adding more starter.
Use my bread calculator to change inoculation. It takes this into consideration. fdgk.net/bread-calculator
@@Foodgeek thank you. I’ll take a look. And thank you for your amazing content!
I think the additional time in cold fermentation balanced then out. What if you did the same experiment with no more than 24 hours between autolise and baking?
Did you compensate for total water with the increased starter? Other wise this is a study in increases sourdough starter and hydration right?
The T-shirt!!!! Happy baking.
It's a conversation starter 🤣Stay safe and bake all day 😁
My kitchen is 29.50 Celsius in the summer. By what % should I reduce the amount of starter I add to my dough?
I get some really big bubbles. I am new, and just learning this art, but I am enjoying the experiments
Love your videos!
The term "saltolyse" just came to my mind, as I watched your autolyse including salt :-)))
So I know it's a tangent, but I've done similar overnight proofs after shaping in multiple loaves that were done with regular yeast, but my bread usually collapses either in the oven or when I turn it out into my Dutch oven. I've also tried baking it in the oven on a stone and a steel after siding it in with a peel, and they always collapse. Is this a matter of excessive proofing or poor gluten development or poor shaping or none of the above?
It can be one or any of the above. It sounds more likely that it's overprooven if it just collapses like that. Try to either drop the yeast or do a shorter bulk :)
If you are using commercial yeast instead of a starter, and going for an overnight loaf proof, you would need to use a very small amount of yeast. The commercial yeast is much quicker that our starters and would contribute to the likely over proof. Really all of the variables you mentioned could be the cause of collapse.
What do you think about using semolina in the flour mix?
I'm disappointed that you mention the greater the quantity of inoculation the faster ferment, but by how much faster? I've been wanting to know how much faster per increase in starter. Was it 10% faster or 50% faster?
If I have less time for bulk is it worth it to increase to 30% from 20.
Love it! Thanks for sharing, sune. Really a gem
Wouldn't higher start quantity means higher overall hydration? Assuming your starter is 100% hydration?
Yes, you need to change the hydration back down. If you use my bread calculator it has an 'Inoculation' button that does all the work for you 😊
fdgk.net/bread-calculator
Take care Sune. You are the best!
Your shirt! 😆 Love your videos!
Hey Sune!
Har du forsøgt dig med stitching?
Thanks for this video!👍🇩🇪
Hey Sune! Hvad for noget mel bruger du til dit brød?
kornbymoelle.dk/
Foodgeek tak!
I tried to buy the mixing bowl you use, but your merch link for the bowl is completely different from what you use in your vids. Please advise how to obtain. Thanks
fdgk.net/buy-magrethe-bowls
@@Foodgeek Excellent! That did it! Thank you.
I want that shirt!!! love the video.
Always wondered this myself
Thanks for this video
You're welcome :)
Do you have any experience using a mixer to make/knead sourdough? Do you have any tips for using a mixer? Thanks!
sir you're like a professor, thx:)
I love your videos. The music is just right and as soon as I learn all the terms my bread will be amazing too. Right now my SD starter is not working. I guess you can’t make a starter with sprouted bread???? Can you???
I never tried, but I'm a bit old fashioned that way. I make my starters with flour and water (and heat and patience) :)
I'd love to see 50% 75% and 100% starter blends too. I may be addicted to starter.
does the starter count as part of the flour weight ? 500g = 400G flour+ 100G starter ?
No, half of the starter is flour and the other half is water.
So in that case we can say 500g =450g flour + 100g starter ..
Please do a comparison ..what happens when you skip the stretch and folds?
Also I wanted to know why sourdough needs that PREshape time and you can't just form the boule immediately after the bulk ferment and then let it rise? Trying to master my sourdough so I can eventually sell it, but I also like to save time.