Can you bake sourdough bread with all-purpose flour? | Foodgeek
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- Опубликовано: 3 апр 2020
- Experiment Time! A lot of people don't have access to proper flour and can only use a regular low protein all-purpose flour. I am testing what the differences are in making sourdough bread with artisanal bread flour, supermarket bread flour and supermarket all-purpose flour.
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“Regular run of the mill flour”. 😂 All flour is run of the mill.
There are absolutely no sourdough experiments on youtube including regular all purpose, supermarket 10% protein wheat flour. Except for now!!! Much thanks!!! Everyone, in their recipes, tend to use the highest quality bread flour automatically. And even when they do use so called all purpose, they are still using brands that have at least 11.7% like KAF. This experiment needed to be done. It dispels the myth that all purpose low protein flour can never be used for sourdough bread. You proved that, indeed, it can be done. One just has to use the correct technique. Kudos!!!
If I’ve learned anything from watching these experiments you run, it’s that with enough skill any thing makes delicious bread. Cheap flour, expensive flour, coil folds, one hand folds, autolyse before or after salt... no matter what your bread is amazing.
Don't mind me, just making personal notes for AP flour bread bc i'm running low on flours.
You are the MAN! Every time I have a question and search RUclips, you have done an experiment on it. From the bread proofing box, to the cast iron bakers, and beyond. Thanks so much! Your videos are well produced, leaving no questions to your processes and my sourdough obsession results continue to improve. Incredibly helpful - just, . . wow.
This is a great channel - I really appreciate all the time and effort you are putting into it with the sourdough experimentation, you are trying all of the different things I would love to try if I only had the time! I think you are also going a long way in taking a lot of the fear of sourdough baking out of the equation for new home bakers as well - great job!
Finally! I always say if you have flour, water salt and yeast/sourdough you can make bread/pizza. People think by using the most expensive high tech flour, they will produce good bread. I had so many conversations where people told me to try Manitoba flour and what not because it will make my pizza even greater but I get great results even with standard flour. Sure, there are some differences in hydration but that's the part where you need skill. Skill is what makes bread or pizza great. Thank you so much for this test! Great channel btw. and greetings to you, my neighbor, from Germany :)
You've provided a CALCULATOR to measure the ingredients in your formulas page and I LOVE you for that!! Just spent an hour trying to find exact amounts to use for a little bit of sourdough starter, all purpose flour, and water which is all I have and there you are; you cut the chase for me and really educated me on how the ratios work and how to calculate the exact amounts. Cannot THANK YOU you enough. I will definitely purchase merchandise to support your site after I make the bread.
I think another interesting version of this experiment would be to use what you consider to be optimal hydration for each flour. That takes more work to find those levels, but, as you imply, it is not quite fair to the specialty bread flour to use the same hydration level as the other flours. You'd probably find that the specialty bread flour performs even better than the others.
It’s all I ever use and works out perfectly to my liking
Thank you for experimenting and showing the results, made me learn and feel better after couple of failures with oven spring.
Thanks for the tips on flour types, but also on your stretch and fold, and shaping technique. I appreciate your experiments. Thanks!
I love your comparison vids, because they demonstrate that life is more a matter of technic than material. Keep up your good work.
Thank you for doing these experiments! They’re very helpful!
Absolutely love your work and dedication, my hat off to you bro, your doing the experiments without me having to waste ingredients especially useful in these times of lockdown and Coronavirus.
Hi Sune, been watching your videos. I'm addicted! Love your style and technique. I'm a sour dough baker myself so it is great to see many of my own questions answered in your vids. Keep 'em coming. Your friend here in California, USA.
Man ,honestly the content you produce is indispensable and precious! Thank you.
Dude, love your videos so much. You really helped answer a lot of my questions and it's just so enjoyable to watch. Thanks from New Jersey
Your stretching and shaping using a dough scraper is excellent, you make it look so easy
Thank you Sune. This was extremely helpful. I have been struggling a bit using recipes for sourdough i found online. My doughs have been turning out very sticky and moist compared to what I seen in your videos and others. For a beginner a very sticky dough is not easy to handle.