I Sune, I had tried with weiss beer, and it works great. I am waiting for winter time to try-out with guiness beer, but not sure yet with which flour mixture.
I used Guinness once. The result was delicious, and not overpowering, plus of course, you get the colour from the Guinness. I have also used tomato puree, chopped sun-dried tomatoes and a handful of dried herbs. It doesn't rise quite as much but makes a delicious bread. I used to make this tomato bread with yeast, but the sourdough version is much better.
I would love to see you make a video about lamination, what differences does it make, in a side to side comparison. I generally use this method and I find it very strengthening for my dough. I love your videos and experiments they are very informative and interesting keep doing them.
A friend of mine who is a baker uses beetroot juice for about 30% of his liquid content. Has amazing oven spring with lovely even crumb and he attributes it to that!
I was looking to see if someone beat me to this comment. Either way, I think it's great you did it so that others will understand the need to do so. I've learned a lot from watching your videos, so thank you
@@wakabaloola I genuinely don't know. Maybe the gluten structure allows the bubbles to be kept in provided that the dough isn't handled too aggressively. Or maybe if the starter itself were made with sparkling water it would behave differently. Maybe Sune can clarify?
@@wakabaloola I don't know what the final result will be in this case, but I know, from my mother, that sparkling water is used in other recipes, like cakes or even minced meat recipes, to make the final product fluffier.
Interesting video! I wonder if soy milk would give a different result as it's unlikely it has the protein you mentioned in cow milk. I regularly have whey from making soy yogurt, I'll give this a try...and the beer 🍻
@@DavidPurviance this also makes me wonder if using kombucha (just the base liquid from the first fermentation) would yield a good tasting sourdough bread. Though, the microbes and acidity from it might interfere with the starter.
@@kwinvdv thats what my wife does, makes sweet black tea and lets it ferment, smells just like kombucha. Use the tea with flour to make a very active levan that doubles in size in 3 hours. She just made a loaf this evening
Thanks Sune for producing all these amazing videos and experiments! You always mentioned in your video that “the dough is ready after xx hours for shaping...” I struggle to judge when bulk fermentation is finished and can start to shape the dough. I know I can’t just follow the suggestion of a recipe as temperature affects a lot. Can you please make a video teaching us how to determine when fermentation is done using features other than temperature? Thank you so much!
I agree. That’s probably the hardest thing for me. I think I usually ferment the dough too little. It’s hard to measure how much the dough has grown too, even then in a flat container. I guess it gets better with practice.
Thanks for your videos Sune, greetings from Norway! Suggestion for a future video that would be super helpful for newcomers: Make a video with vertical splits: Underproofed, correctly proofed, and overproofed. The split would be very nice such that we can see the difference in handling at various stages. Hope you'll consider this. Great channel!
Dear Sune, firstly, let me thank you for this very nice channel and content. I got into the sourdough business during the Covid quarantine (I am sure so did many people), and your videos have been very useful. I wonder, however, if it were not time to revise your Sourdough Bread for Beginner video. I think you have modified you cooking technique and sometimes I wish for a new videos showing every steps of your current baking process. I don't know if you have time or interest in doing so, but thanks in any case.
I've swapped out 30% of the water with a heavily peated Whisky (Laphroaig 10y 40%). Tried 25% and 50% before. The 50% had to much Whisky and the alcohol seemed to have killed most of the yeast. 25% and 30% were just fine and the peaty flavour fits really good! Nice with some smoked ham, salmon, and it even fits with marmelade!
Hello! Do you use the exact same amount of yogurt whey as you do with water? Any difference in the process? I would love recipes using whey as I have lots ( only eat homemade yogurt. Easy to make and so much better)
Hi Sune, just checked your formula. You are adding 273 gr of fluid to the dough. Now milk contains only 86% to 88% of water. This would mean that you are adding only 235 gr to 240 gr of water in the case of milk. Could this explain the fact that the bread with milk was more stiff than tha others ??
Two other experiments I have done: both contained 60 - 80g of black treacle (molasses), 100g rye flour, 500g white flour, 12g salt. In the first, I added a handful of chopped walnuts and raisins. In the second, two teaspoons of fennel seeds. Both were really nice breads. Rye + treacle is a marriage made in heaven, but don't use too much treacle or the bread becomes too sweet.
I love making pickle bread- pickle brine is usually 2%salt, so you use the pickle liquid and no salt. I’ve only made it with instant yeast, and it required an extra 4 hours of rising time (a total of 6 hours), and the end result well tastes like pickles, definitely an acquired taste
I've just tried one with tomato juice this weekend and it was a croud pleaser. I also put sun-dried tomatoes on it and enriched thr dough with a bit of thr oil from the tomatoes jar.
Very nice and interesting experiment. My "other liquids" suggestions: - cider - bewed: coffiee, tea, herbs ( I know you can use oil for extracting aromas, but this is fat-free) - milks: goat, coconut - juices: apple, greip, orange, soy, rice or almond - bouillons: vegetable, meat or fish
I’ve always wondered about pairing a nice sourdough bread infused with other flavors with food, much like wine is. Citrus to go with fish. Apple to go with pork. Habernero to go with enchiladas. Or even a spicy chili canapé crisp beneath a rich chocolate mousse. This experiment is right up my alley.
I'm thinking about trying to bake using a dark beer, like a porter or stout, instead of pilsner. It would be interesting to use an imperial beer too, which is sweeter and would add quite a bit of sugar to the mix, possibly changing the rate of fermentation.
I have often added some leftover brine from making fermented hot sauce. Add some nice cheddar cheese and you have an amazing cheesy and spicy bread. I would love to see your results using leftover brine from a fermented hot sauce.
I use a mix of pickle juice and water when making rye bread, and potato water (the water in which I've cooked potatoes) for most of my other breeds. I find they stay fresher longer with the potato water, which is good because I freeze a lot of my bread for later consumption.
I suppose that plant-based "milks" (unsweetened oat, soy, almond, rice) would be the same as water, as it's the first ingredient on the carton. Or would the proteins act differently? Also, margerines instead of butter, especially the vegan kinds. (Dairy allergy) Would silicone baking pans make a difference vs metal? It's the proof/prove part of sourdough that I have a hard time with; I live in Alberta, in an area that is 645m above sea level, which increases the sitting time. And it's so dry here, the bread hydration has to go up significantly. I'm still trying to get your sandwich bread recipe to work for me, but I get dense, short bricks instead of tall fluffy bread. But, I'll keep trying!
The bread made with milk did have a lower hydration than the others. Compare the weight of the milk you used for making the whey to the weights of the resulting whey (liquids) and curd (solids). Essentially you made a cheese bread with a lower hydration.
I do a 100 grams 20% whole wheat and 400 Grams 80% bread flour (12.7 protein) with 188 grams water and 287 grams no sugar added pasteurized Apple Juice. I love the flavor of this bread and I feel it's moister and the crust slightly softer then my all water sourdough bread. It would be interest to see what you think.
Hey! I have a question/request. TL;DR: please make a video on 100% whole wheat and high hydration (preferably foccacia). I've been wanting to make a high hydration, 100% whole wheat foccacia. I've tried 100% whole wheat as well as 50%. The 100% whole wheat @ 120% hydration turned out very flat, little rise as only little gluten was available. The 50% whole wheat @ 120% hydration did better, but still not there.
I loved that whey bread Idea! Bread for body builders! I think the next experiment you should do is bread with scalded vs unscalded milk :) Thanks Sune for a great video!
Great experiment Sine. Been experimenting with liquids too. Beetroot juice was a fail. Whey turned out softer, What about coconut water? Fruit juices? Would they be too acidic? I tried kombucha. Sour...but tasty
OOO my, you make understanding sourdough so easy. I enjoy making your recipes. I have your Delicious SOURDOUGH bread with CHEDDAR in the oven right now. I have a question for you. Can you show us how to make cinnamon sourdough rolls with no machine? My next cook lol :)
When making curds and whey; make sure to use either raw or pasteurised milk only, with homogenised, sterilised or UHT milk the protein is denatured and it will not separate correctly. In the UK we have milk bread, it is soft white and usually in small soft rolls, but only 30-50% of the hydration comes from the milk, the rest is water. On the milk front it might be worth testing skimmed vs semi-skimmed vs whole milk and whey. This would help identify if the difference was protein or fat related.
When I was making sun-dried tomatoes I would have fresh tomato juice on hand because I would deseed the tomatoes first. I would strain that and use it in my bread, and it gave it a pleasingly pink hue and a hint of tomato flavor.
Whey/milk can be as much as 10% fat (by weight/volume) . 2/3 saturated (solid at room temp) . Warm the whey up to 90 degrees ,fat mixes in , it will aid in hydration . (Technique of warming used in making muffins with heavy cream , Cream not enough liquid unless warmed, fats solid when room temp. )
Hi..would it be possible to make a video on how the temperature/ weather's affect on making sourdough. Baking in winter time vs summer should have difference in technique particularly if you don't have a proofing box. Thank you 😊
so... You'd keep the same proportions when using whey as to the water recipe? Interesting! I was expecting that you'd need a bit more of whey to get the same result as an 80% hydration (water) dough. Amazing experiment! :D
I've done one with unfermented kvass wort (wheat bread used for wort was sliced and heavily toasted after baking, no raisins or lemons added). Had too much, didn't fit in the fermenter, so I boiled it to reduce the amount (from 500ml to 300ml) and used that for bread instead of water. This gave crusty flavor to the crumb. I loved it. Right now I'm thinking about using different infusions to the water, first on my mind are medium toasted french oak chips - would love to get that taste but I somewhat fear getting too much tannins. Also Schlenkerla Rauchbier - bread tasting like sausage beer.
I'd love to see your take on different beers. My favorite is a stout, the maltiness goes great with the flavors in bread. IPA was too hoppy, not really a fan, and cider was too much apple...it needed cinnamon and brown sugar to make it work. Great video, thanks for your dedication to your fans!
I’m not a huge fan of sourdough breads but I like the milder sourdough flavor of the long fermentation bread. I came to your channel to check out the scoring patterns. They certainly do make beautiful bread. I have only a oval Dutch oven so I need to get an oval bowl to proof in. I tried making the long fermentation bread with beer and didn’t care for it, since I love beer I was very surprised. I’ll have to give your sourdough recipe a try and perhaps I’ll like the flavor better. Thanks for your information. It was very helpful. I’m surprised you don’t have a ‘lam’, for sale here. I’ll find one on Amazon.
What about bottled flavoured water or buttermilk? Fizzy drinks like cola, Dr pepper or irn bru.... Most of us don't make our own cheese either so using something we can pick up in a supermarket would be cool
Hi Foodgeek, maybe you could try fermented liquid - as in whey drained from Kefir. You could also try home-made apple cider vinegar (fermented from organic apples) - it will make a huge difference to your bread.
Power Milk vs. Liquid? The "Winter Soldier' over at Proof Bakery uses powdered milk in his recipe. Do you have an opinion on this? th-cam.com/video/cuIZdSQVAQs/w-d-xo.html
I actually saw a guy on Reddit (Breadit) who had a recipe with Rye and Wheat and he used coffee as a liquid. I think it wasn't 100% coffee though it was more like coffee and water but perhaps if you make a really watery cup of coffee then it will prove for an interesting experiment?
I think it would be interesting if you could try pickle juice next? I'm thinking about making cheddar jalapeno bread, so my question is could I use the jalapeno pickle juice to sub out some of the water? I'm just afraid that it will hinder gluten development or disturb the yeast in the dough.
I know of a sourdough starter using milk as the liquid which is called a Herman? hmmm. Also with the beer , was it a carbonate in the bottle type? with a little residual yeast in it? Also if you used a whey from a cultured cheese, or even yogurt, you would get those bugs in the mix which might alter or enhance the ferment? Have you considered using a fruit juice like apple or grape as the liquid? This is so fun!!!
How are these breads 80% hydration? At that % for me they are a pasty unworkable mess. In the stretch & fold process looks like the dough has a lot of strenght but for me is really gooey and sticky. Don't know what I'm doing wrong maybe the type of flour.
Last week I've baked one using 2/3 water and 1/3 of a Stout that I had homebrewed. The beer gave the bread a nice brownish color and some great toasty notes
Hi foodgeek, have you ever tried a sourdough with buttermilk? It's quite sour[and with additinal sourness from starter] i wonder if it will kill yeast.
I'd be interested in seeing experiments with various types of vegan milk (almost, soy, oat) since they all have different properties from dairy milk, and even though they are all vegan milks they are made of vastly different base materials.
I use the whey from my homemade Greek yogurt and milk too. I make an enriched oat wheat and honey bread. I will try scalding the milk the next time! Thanks for giving so much information!
I was going to try using butterfly pea flower syrup for the color but also going to adjust the flour in case the dough got too wet. Can you try using other different liquids like tomato pasta sauce, pesto sauce, honey, maple syrup, yogurt? Like adding to the water, not using the whole amount.
Couldn't the alcohol in beer inhibit the sourdough yeast somewhat? Several times, in the past I'd made non-alcoholic beer bread with as yeasted bread years. It had an insane amount of rise!
id you want a huge boom in flavor you should try adding unhopped wort instead of beer. you can make it yourself by extracting it from barley malt and even use the spent grains in your bread just like you would use seeds. for extraction you dont need fancy beermaking equipment. just steep the malt at around 68 C for an hour and strain it to get the liquid. hope you try it!
Everytime you go for a second rise in the proofing baskets you use plastic bags to seal them in the fridge. This seems like a waste because you always rip them apart. Can you use a clip and reuse the bags ? Just the small easy to do things for the environment...
Happy 4th of July to all my American viewers 🇺🇸🎆
Thanks for the video!
Thanks!
thank you, I celebrated with a BBQ in Thailand :)
Thanks for the experiment!
My son makes beer...I’ll be sure to make him a loaf made with beer🍺
BTW, love your Cali shirt.
Are you close by? 🥖👩🍳🥖
I Sune, I had tried with weiss beer, and it works great. I am waiting for winter time to try-out with guiness beer, but not sure yet with which flour mixture.
4:30 Milk only contains about 90% water (87-90% depending on type of milk). The milk dough is actually only about 72% hydration.
Thank you for doing these kinds of experiments. You have become my favorite sourdough teacher.
I used Guinness once. The result was delicious, and not overpowering, plus of course, you get the colour from the Guinness. I have also used tomato puree, chopped sun-dried tomatoes and a handful of dried herbs. It doesn't rise quite as much but makes a delicious bread. I used to make this tomato bread with yeast, but the sourdough version is much better.
Was the tomato puree 100% of your dough liquid?
Making his own whey! Truly a dedicated artisan. I bow 🙇.
I would love to see you make a video about lamination, what differences does it make, in a side to side comparison. I generally use this method and I find it very strengthening for my dough. I love your videos and experiments they are very informative and interesting keep doing them.
A friend of mine who is a baker uses beetroot juice for about 30% of his liquid content. Has amazing oven spring with lovely even crumb and he attributes it to that!
Milk automatically reduces hydration by 15%, hence a tighter crumb, though milk protein is likely involved as well.
You did not account for the solids in milk when calculating hydration percentage.
You are correct. That explains why that one seemed drier :)
I was looking to see if someone beat me to this comment. Either way, I think it's great you did it so that others will understand the need to do so. I've learned a lot from watching your videos, so thank you
@@80RedRock This calculator accounts for it, Sune explains it one of his later videos: foodgeek.dk/en/bread-calculator/
@@skapur thanks for the link. I will check it out
Sparkling water should make for an interesting alternative.
Radu Aurelian Panait wouldn’t the sparkle just go away leaving a flat weird tasting water?
@@wakabaloola I genuinely don't know. Maybe the gluten structure allows the bubbles to be kept in provided that the dough isn't handled too aggressively. Or maybe if the starter itself were made with sparkling water it would behave differently. Maybe Sune can clarify?
Sparkling water is more acidic so that would do something.
@@wakabaloola I don't know what the final result will be in this case, but I know, from my mother, that sparkling water is used in other recipes, like cakes or even minced meat recipes, to make the final product fluffier.
Interesting video! I wonder if soy milk would give a different result as it's unlikely it has the protein you mentioned in cow milk. I regularly have whey from making soy yogurt, I'll give this a try...and the beer 🍻
You could do a beer bake off. Stout v Dark Ale v Other Beer.
Stout and Dark ale work really well.
I’m going to be trying cold brewed coffee in my bread this week.
Glenn Tillery Let us know how it turns out. Green and black tea would also be interesting.
@@gattamom tried the tea. Black tea is better for me, green tea has more aftertaste.
We have rooibos tea in South Africa. Our family loves the rooibos taste in our sourdough.
@@DavidPurviance this also makes me wonder if using kombucha (just the base liquid from the first fermentation) would yield a good tasting sourdough bread. Though, the microbes and acidity from it might interfere with the starter.
@@kwinvdv thats what my wife does, makes sweet black tea and lets it ferment, smells just like kombucha. Use the tea with flour to make a very active levan that doubles in size in 3 hours. She just made a loaf this evening
oooooh I'm excited for this experiment!
Edit: I'm definitely going to try the beer sourdough (I love stronger tasting breads)!
What about yoghurt? I’ve used it to make flatbreads and they have a velvety texture.
Also try using Guinness for your beer option! 😁
My though also. A draft Guinness in the can would be the best bet as the bottle Guinness i find undrinkable.
Thanks Sune for producing all these amazing videos and experiments! You always mentioned in your video that “the dough is ready after xx hours for shaping...” I struggle to judge when bulk fermentation is finished and can start to shape the dough. I know I can’t just follow the suggestion of a recipe as temperature affects a lot. Can you please make a video teaching us how to determine when fermentation is done using features other than temperature?
Thank you so much!
I agree. That’s probably the hardest thing for me. I think I usually ferment the dough too little. It’s hard to measure how much the dough has grown too, even then in a flat container. I guess it gets better with practice.
Thanks for your videos Sune, greetings from Norway!
Suggestion for a future video that would be super helpful for newcomers:
Make a video with vertical splits: Underproofed, correctly proofed, and overproofed.
The split would be very nice such that we can see the difference in handling at various stages.
Hope you'll consider this. Great channel!
I often make sourdough pizzas with beer, it seems to give the dough a stronger malty/cereal flavor I really enjoy.
Great video! I have actually been thinking of trying ginger beer in bread, I think the taste will compliment the sourdough well.
Dear Sune, firstly, let me thank you for this very nice channel and content. I got into the sourdough business during the Covid quarantine (I am sure so did many people), and your videos have been very useful. I wonder, however, if it were not time to revise your Sourdough Bread for Beginner video. I think you have modified you cooking technique and sometimes I wish for a new videos showing every steps of your current baking process. I don't know if you have time or interest in doing so, but thanks in any case.
I have one scheduled, but I want to finish a couple of experiments before I do :)
@@Foodgeek Excellent! I'll be looking forward for it.
There is a whole world of beer experiments to be done
I've swapped out 30% of the water with a heavily peated Whisky (Laphroaig 10y 40%). Tried 25% and 50% before. The 50% had to much Whisky and the alcohol seemed to have killed most of the yeast. 25% and 30% were just fine and the peaty flavour fits really good! Nice with some smoked ham, salmon, and it even fits with marmelade!
I strain my home made yogurt and use the resulting whey in my bread making.
Hello! Do you use the exact same amount of yogurt whey as you do with water? Any difference in the process? I would love recipes using whey as I have lots ( only eat homemade yogurt. Easy to make and so much better)
Great video! Do an earl grey tea loaf, call it the Picard Loaf
Hi Sune, just checked your formula. You are adding 273 gr of fluid to the dough. Now milk contains only 86% to 88% of water. This would mean that you are adding only 235 gr to 240 gr of water in the case of milk. Could this explain the fact that the bread with milk was more stiff than tha others ??
I have tried orange juice with a bit of pepper (good), pomegranate juice (eh...) and lapsang souchong tea (different, ok).
Two other experiments I have done: both contained 60 - 80g of black treacle (molasses), 100g rye flour, 500g white flour, 12g salt. In the first, I added a handful of chopped walnuts and raisins. In the second, two teaspoons of fennel seeds. Both were really nice breads. Rye + treacle is a marriage made in heaven, but don't use too much treacle or the bread becomes too sweet.
I would think the milk containing dissolved minerals and butter fat would result in a lower hydration bread.
I have a complaint: What happened with the Cookie Monster sound?? 😉
The beer one looks interesting, you should try making bread with yogurt and one with goats milk and maybe other types of stronger beers.
A rye bread with a solid stout, maybe... mmm.
Perhaps buttermilk as another alternative liquid?
How about an episode with just different beers. Stout/porter, rauchbier, brown ale and lager perhaps?
I love making pickle bread- pickle brine is usually 2%salt, so you use the pickle liquid and no salt. I’ve only made it with instant yeast, and it required an extra 4 hours of rising time (a total of 6 hours), and the end result well tastes like pickles, definitely an acquired taste
I've tried making sourdough with sour whey, and the results was a bit more sour than regular sourdough.
Would love to see another experiment with fruit juice (not from concentrate).
Apple and various others.
Plus one with 51% apple juice 49% water.
I've just tried one with tomato juice this weekend and it was a croud pleaser. I also put sun-dried tomatoes on it and enriched thr dough with a bit of thr oil from the tomatoes jar.
I like to use honey. It makes the dough more 'spongish'. Highly recommended. (about %2-3)
Soy milk please? Other ideas: soy flour, semolina flour
Maybe you can make one with yogurt. I did a yogurt based challah and it came out wonderful.
Very nice and interesting experiment. My "other liquids" suggestions:
- cider
- bewed: coffiee, tea, herbs ( I know you can use oil for extracting aromas, but this is fat-free)
- milks: goat, coconut
- juices: apple, greip, orange, soy, rice or almond
- bouillons: vegetable, meat or fish
Hoping on here to add a couple more suggestions:
-Oatmilk
-Stronger alcohols like whiskey and rum
People why would you ever add any of these things to bread and therefore why experiment with them. Lmfao...
@@nealjonmurphy'cause this channel is "made by geeks for the geeks"
Les claypool
😂😂
I’ve always wondered about pairing a nice sourdough bread infused with other flavors with food, much like wine is. Citrus to go with fish. Apple to go with pork. Habernero to go with enchiladas. Or even a spicy chili canapé crisp beneath a rich chocolate mousse. This experiment is right up my alley.
The coffee one sounds interesting. I was wondering about this myself and was planning on doing it with a cold brew I had made.
What about experiment of purple bread? Wine, beetle, walnuts and Butterfly Pea! Great Videos!
Eloy Bahamondes Yes, wine would certainly be i teresting!
I tried to make a marbled purple bread using the water from boiled beetroots. It didn't work, turned brown in the oven
I'm thinking about trying to bake using a dark beer, like a porter or stout, instead of pilsner. It would be interesting to use an imperial beer too, which is sweeter and would add quite a bit of sugar to the mix, possibly changing the rate of fermentation.
use a Porter. It will blow your mind
Great experiment! Have you ever tried left over boiled water from potatoes?
Could you do a test with using yogurt? I just tried one using yogurt whey. It was good.
I used potato water, makes a light fluffy loaf, same as oat water.
I have often added some leftover brine from making fermented hot sauce. Add some nice cheddar cheese and you have an amazing cheesy and spicy bread. I would love to see your results using leftover brine from a fermented hot sauce.
Thanks for the great videos. I believe milk kefir would be a good experiment.
A friend of mine and I have been experimenting with chicken stock, vegetable stock, mushroom broth, and dashi with great results.
Imagine a dark rye bread made with dark beer
I use a mix of pickle juice and water when making rye bread, and potato water (the water in which I've cooked potatoes) for most of my other breeds. I find they stay fresher longer with the potato water, which is good because I freeze a lot of my bread for later consumption.
Try vegan milks that would be very interesting
Suggestion for a experiment: try adding different % of yogurt to the dough.
Also try red wine 🍷
I suppose that plant-based "milks" (unsweetened oat, soy, almond, rice) would be the same as water, as it's the first ingredient on the carton. Or would the proteins act differently? Also, margerines instead of butter, especially the vegan kinds. (Dairy allergy)
Would silicone baking pans make a difference vs metal?
It's the proof/prove part of sourdough that I have a hard time with; I live in Alberta, in an area that is 645m above sea level, which increases the sitting time. And it's so dry here, the bread hydration has to go up significantly.
I'm still trying to get your sandwich bread recipe to work for me, but I get dense, short bricks instead of tall fluffy bread. But, I'll keep trying!
I've made bread with oat milk and man, it was one of the greatest breads i've ever eaten. delicious as hell.
Do you know was % alcohol the beer was? I assume this will have a big impact on yeast activity
I've tried 4,5% and 0%; and I don't think I noticed any difference between those two. To be fair that's a very small sample size :P
Our pilsners here are usually 4.6%
I've successfully used leftover whey from a batch of ricotta, from a former batch of cheese. Highly recommend it
@@Miigga I mean all these experiments are only repeated once anyway so I'm satisfied!
I wonder what ginger beer would do to a bread in place of water. I should try that, since I make it fairly regularly.
The bread made with milk did have a lower hydration than the others. Compare the weight of the milk you used for making the whey to the weights of the resulting whey (liquids) and curd (solids). Essentially you made a cheese bread with a lower hydration.
I do a 100 grams 20% whole wheat and 400 Grams 80% bread flour (12.7 protein) with 188 grams water and 287 grams no sugar added pasteurized Apple Juice. I love the flavor of this bread and I feel it's moister and the crust slightly softer then my all water sourdough bread. It would be interest to see what you think.
Hey! I have a question/request. TL;DR: please make a video on 100% whole wheat and high hydration (preferably foccacia).
I've been wanting to make a high hydration, 100% whole wheat foccacia. I've tried 100% whole wheat as well as 50%. The 100% whole wheat @ 120% hydration turned out very flat, little rise as only little gluten was available. The 50% whole wheat @ 120% hydration did better, but still not there.
I loved that whey bread Idea! Bread for body builders!
I think the next experiment you should do is bread with scalded vs unscalded milk :)
Thanks Sune for a great video!
Great experiment Sine. Been experimenting with liquids too. Beetroot juice was a fail. Whey turned out softer, What about coconut water? Fruit juices? Would they be too acidic? I tried kombucha. Sour...but tasty
OOO my, you make understanding sourdough so easy. I enjoy making your recipes. I have your Delicious SOURDOUGH bread with CHEDDAR in the oven right now. I have a question for you. Can you show us how to make cinnamon sourdough rolls with no machine? My next cook lol :)
When making curds and whey; make sure to use either raw or pasteurised milk only, with homogenised, sterilised or UHT milk the protein is denatured and it will not separate correctly. In the UK we have milk bread, it is soft white and usually in small soft rolls, but only 30-50% of the hydration comes from the milk, the rest is water. On the milk front it might be worth testing skimmed vs semi-skimmed vs whole milk and whey. This would help identify if the difference was protein or fat related.
Very good video, I liked your experiment, however I think I'll stick with water, Thanks for your instructions.
When I was making sun-dried tomatoes I would have fresh tomato juice on hand because I would deseed the tomatoes first. I would strain that and use it in my bread, and it gave it a pleasingly pink hue and a hint of tomato flavor.
Christopher Moyer I knew somebody who used the leftover pulp from juicing carrots in her bread and it made for a beautiful color.
Whey/milk can be as much as 10% fat (by weight/volume) . 2/3 saturated (solid at room temp) . Warm the whey up to 90 degrees ,fat mixes in , it will aid in hydration . (Technique of warming used in making muffins with heavy cream , Cream not enough liquid unless warmed, fats solid when room temp. )
What about experimenting with different beers? Pilsner, maybe a super hoppy double IPA, even a stout? Love the channel Soon!
@Foodgeek. Amazing video. Can you make a video detailing different hydration levels for 100% whole wheat sourdough?
Hi..would it be possible to make a video on how the temperature/ weather's affect on making sourdough. Baking in winter time vs summer should have difference in technique particularly if you don't have a proofing box. Thank you 😊
Do the loaves go into the proofer between stretch and folds?
Nope. Just at room temp :)
so... You'd keep the same proportions when using whey as to the water recipe? Interesting! I was expecting that you'd need a bit more of whey to get the same result as an 80% hydration (water) dough. Amazing experiment! :D
I've done one with unfermented kvass wort (wheat bread used for wort was sliced and heavily toasted after baking, no raisins or lemons added). Had too much, didn't fit in the fermenter, so I boiled it to reduce the amount (from 500ml to 300ml) and used that for bread instead of water. This gave crusty flavor to the crumb. I loved it.
Right now I'm thinking about using different infusions to the water, first on my mind are medium toasted french oak chips - would love to get that taste but I somewhat fear getting too much tannins. Also Schlenkerla Rauchbier - bread tasting like sausage beer.
I'd love to see your take on different beers. My favorite is a stout, the maltiness goes great with the flavors in bread. IPA was too hoppy, not really a fan, and cider was too much apple...it needed cinnamon and brown sugar to make it work.
Great video, thanks for your dedication to your fans!
Thanks a lot for your experimental Video!👍👍👍👍🇩🇪
I’m not a huge fan of sourdough breads but I like the milder sourdough flavor of the long fermentation bread.
I came to your channel to check out the scoring patterns. They certainly do make beautiful bread.
I have only a oval Dutch oven so I need to get an oval bowl to proof in.
I tried making the long fermentation bread with beer and didn’t care for it, since I love beer I was very surprised.
I’ll have to give your sourdough recipe a try and perhaps I’ll like the flavor better.
Thanks for your information. It was very helpful.
I’m surprised you don’t have a ‘lam’, for sale here. I’ll find one on Amazon.
Try Coffee, wine, apple juice, chicken stock and maybe for extra experimentation, what happens if you have oil instead ?
Are you doing an autolyse anymore or just combining everything? Is the starter just an active starter or is it the result of a preferment? Thanks!
I just mix everything. The starter is just a starter that I fed the night before :) Simplicity FTW :)
Fab! TY!
Number 1 is: whey !
What about bottled flavoured water or buttermilk? Fizzy drinks like cola, Dr pepper or irn bru.... Most of us don't make our own cheese either so using something we can pick up in a supermarket would be cool
Hi Foodgeek, maybe you could try fermented liquid - as in whey drained from Kefir. You could also try home-made apple cider vinegar (fermented from organic apples) - it will make a huge difference to your bread.
Power Milk vs. Liquid? The "Winter Soldier' over at Proof Bakery uses powdered milk in his recipe. Do you have an opinion on this? th-cam.com/video/cuIZdSQVAQs/w-d-xo.html
I actually saw a guy on Reddit (Breadit) who had a recipe with Rye and Wheat and he used coffee as a liquid. I think it wasn't 100% coffee though it was more like coffee and water but perhaps if you make a really watery cup of coffee then it will prove for an interesting experiment?
I think it would be interesting if you could try pickle juice next? I'm thinking about making cheddar jalapeno bread, so my question is could I use the jalapeno pickle juice to sub out some of the water? I'm just afraid that it will hinder gluten development or disturb the yeast in the dough.
Well milk is 87% water, so the hydration might actually be lower
I know of a sourdough starter using milk as the liquid which is called a Herman? hmmm. Also with the beer , was it a carbonate in the bottle type? with a little residual yeast in it? Also if you used a whey from a cultured cheese, or even yogurt, you would get those bugs in the mix which might alter or enhance the ferment? Have you considered using a fruit juice like apple or grape as the liquid? This is so fun!!!
How are these breads 80% hydration? At that % for me they are a pasty unworkable mess. In the stretch & fold process looks like the dough has a lot of strenght but for me is really gooey and sticky. Don't know what I'm doing wrong maybe the type of flour.
I will definitely try the beer. Maybe different kinds of beers: lager, ale, IPA?
Last week I've baked one using 2/3 water and 1/3 of a Stout that I had homebrewed. The beer gave the bread a nice brownish color and some great toasty notes
Experiment or conversion??
Is there a useful conversion for recipes using dry/instant yeast to 100% saturated sourdough starter?
Hi foodgeek, have you ever tried a sourdough with buttermilk? It's quite sour[and with additinal sourness from starter] i wonder if it will kill yeast.
I'm going to make bread with pineapple/orange/banana juice and a bit of milk. Maybe something like sweet Hawaiian bread.
I wonder what would happen if you used something like vodka or whiskey as the replacement liquid ?
Hi Sune! Great experiment!! Just wondering why no autolyse for the experiments?
I'd be interested in seeing experiments with various types of vegan milk (almost, soy, oat) since they all have different properties from dairy milk, and even though they are all vegan milks they are made of vastly different base materials.
I use the whey from my homemade Greek yogurt and milk too. I make an enriched oat wheat and honey bread. I will try scalding the milk the next time! Thanks for giving so much information!
I was going to try using butterfly pea flower syrup for the color but also going to adjust the flour in case the dough got too wet. Can you try using other different liquids like tomato pasta sauce, pesto sauce, honey, maple syrup, yogurt? Like adding to the water, not using the whole amount.
I’ll be interested in a bread made with fruit juice such as apple juice (pure apple juice) if you think it’ll be interesting too 👍🏻
Couldn't the alcohol in beer inhibit the sourdough yeast somewhat? Several times, in the past I'd made non-alcoholic beer bread with as yeasted bread years. It had an insane amount of rise!
Great video. Did you match each liquid or were their weight/volumes different? I love the taste of beer bread, especially toasted.
I came here looking for a soymilk sourdough recipe. Looking for a high protein alternative.
id you want a huge boom in flavor you should try adding unhopped wort instead of beer. you can make it yourself by extracting it from barley malt and even use the spent grains in your bread just like you would use seeds.
for extraction you dont need fancy beermaking equipment. just steep the malt at around 68 C for an hour and strain it to get the liquid.
hope you try it!
Try making one with vegetable stock! I think the flavour would be interesting
Everytime you go for a second rise in the proofing baskets you use plastic bags to seal them in the fridge. This seems like a waste because you always rip them apart. Can you use a clip and reuse the bags ? Just the small easy to do things for the environment...