Inclusions for Simple Sourdough (Adding stuff!)
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- Опубликовано: 13 май 2024
- Ben Starr, the Ultimate Food Geek, shows you to how add inclusions to the wildly easy Simple Sourdough method. In this video, we bake a jalapeno cheddar loaf, and a roasted garlic loaf.
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PRINTABLE RECIPE: ultimatefoodgeek.com/2024/05/...
TOYS IN THIS VIDEO:
My favorite kitchen scale: amzn.to/3wp0Pfe (Restaurant grade, takes AA batteries or plugs in)
Clear proofing bowls with lids: amzn.to/44LNOsS
Parchment rounds: amzn.to/3yiwj77 (Measure the bottom of your Dutch oven to be sure you order the right size!)
Parchment sheets: amzn.to/4dzqCC9 (This is a standard half-sheet size, but measure your baking sheets before ordering!)
RECIPE:
This is a METHOD rather than a specific recipe. In general, here is a starting point for the amounts of inclusions to add to the regular Simple Sourdough recipe:
Fresh Herbs - 1/4 cup chopped (rosemary is my fave)
Dried Herbs and Spice Mixes - 2-3 Tablespoons
Seeds - 2 Tablespoons to 1/4 cup (mustard, caraway, cracked black pepper, sesame, quinoa, etc.)
Dry Ingredients - 1-2 cups (dried fruit, nuts, chocolate chips, etc.)
Cheeses - 8oz/227g cubed is best, but shredded works (for soft cheese like chevre, use the folding technique rather than mixing in at the beginning)
Moist Ingredients - 1 - 1.5 cups (pickled or fresh jalapeños, pitted olives (whole or chopped), roasted red peppers or green chiles, fresh fruit or berries, roasted garlic cloves, etc.) **Will need to adjust hydration and possibly salt content of recipe, see below, and very delicate ingredients will need to use the folding technique.
!!!IMPORTANT - Hydration Compensation for Moist Ingredients!!!
When using moist ingredients, weight the amount you are adding to the recipe, and subtract 50% of the weight of the ingredients from the water content of the recipe. For example, if adding 4oz/113g roasted red pepper, subtract 2oz/57g water from the recipe. You do not need to adjust the water content when using the fold-in method after the bulk fermentation for very delicate ingredients.
!!!IMPORTANT - Salinity Compensation for Moist, Salty Ingredients!!!
When using pickled ingredients that are both wet and salty, like olives or pickled jalapeños, some of the salt will migrate out of the ingredients and into the dough along with the water. In this case, reduce the salt content to compensate. I typically reduce the total salt added to 0.4oz/11g for 4oz/113g of pickled jalapenos. You do not need to reduce the salt when using the fold-in method after the bulk fermentation for delicate ingredients, nor do you need to reduce the salt if using dry, salty ingredients like aged cheeses.
In a bowl, combine:
4oz sourdough starter (at 100% hydration, straight from the fridge)
12oz water (NOTE: Adjust water amount if using moist inclusions!)
Stir to distribute the starter into the water. Then add:
1lb 4oz (20oz/567g) all purpose flour (or bread flour)
0.7oz/20g salt (any type) (NOTE: Adjust salt amount if using salty, moist ingredients)
Inclusions
Stir to combine, then bring together in the bowl with your hand. Note that the dough may feel dry if you've decreased the water to compensate for moist ingredients. Cover securely (lid, plastic wrap, NOT a kitchen towel). Rise until double, 12-24 hours for most starters. (If your starter is vigorous and your dough doubles in 12 hours or less, reduce the second rise as described below.)
If your inclusions were added in the beginning, shape into a tight boule and place in a Dutch oven that has been oiled and lined with parchment.
FOLD-IN METHOD: If your inclusions are very delicate, mix the dough according to the un-adjusted recipe above, and ferment until at least double. Stretch the dough out into a large rectangle on a moderately floured surface. Spread 2/3 of the ingredients across the bottom half of the rectangle, avoiding the edges. Fold the other half of the dough on top of the ingredients. Stretch out again, just a bit, and place the remaining inclusions on the bottom half of the rectangle, and fold to make a square. Carefully work into a boule. Place in a greased Dutch, ideally lined with parchment.
Rise the loaf for 90 minutes at room temperature. (If you have an active starter and your dough doubled in 12 hours on the first rise, reduce the second rise to 75 minutes. If your dough doubled in 8 hours or less, try to shape within 12 hours, and rise only 60 minutes the second time.)
Place the Dutch in a COLD oven, 1 rack above the bottom (or place it in the most centered part of the oven possible). Turn the oven on to 425F and set a timer for 45 minutes. (Don't wait for the oven to preheat to start the timer.) Bake 45 minutes covered, and 15 minutes uncovered. 
Хобби
I'm always up for these Ben Starr simple sourdough videos. It's like your favourite band releasing a new single.
Woo hoo!!! Thankya!
Me too!
😂
I can never get enough Ben Starr videos. I love the logical SD bread instructions.
the method is easy and the bread is great!
Love your channel and your Simple Sourdough. I have done inclusions both ways and they work pretty well. Recent recipes were a pumpkin bread with brown sugar, cinnamon, ginger and cloves, like pumpkin pie. Most recent was roasted apple, roasted onion and sharp cheddar cheese.
Great recipes but also entertaining. I use buttermilk in everything now and make my own as you demonstrated. Brilliant! Please keep them coming.
Roasted apple and onion and cheddar?!? SIGN ME UP!!!
I have been so waiting for this video! Thank You... Out of 20 or 30 loafs of bread I've made, I've only had one that was unacceptable, but I still ate it. I used to buy English muffins and Croissants every week until I started making my own sourdough bread. My favorite bread to make is fresh rosemary and garlic. Both roasted and raw. The rest of my family prefers I make date and walnut bread. I think I start everyday with fresh toasted bread... Nothing like it!!!!! THANK YOU FOR ALL YOU'RE EFFORTS.
I’ve added cheddar and hatched chilis. Italian seasoning and garlic, brown sugar and cinnamon. All have been good.
You are SO good at explaining!!
Another game changing recipe Ben. So precise, offering loads of advice for the potential sourdough making pitfalls with indulgence, creativity and reliability.
I hope you enjoyed your flight and are back home soon creating more recipes for us to create magnificent bread to show off to all our friends and family. Your videos have brought me so much happiness in our cold and very wet winter in Eastbourne, Uk. Come back to us again soon with the best sourdough recipes on RUclips. All the best Ben and thank you for all your efforts, Sara x
Thanks so much, Sara!!!
Roasted garlic sourdough bread! I'm sold
I have always made my jalapeño cheddar sourdough with shredded cheese, the chunk cheese seems like a great way to change it up, will definitely give that a shot!
Thank you…this is just what I needed in perfect time. I was experimenting and it either worked out but inclusions weren’t distributed well or yes…I got it too wet.
Ha. Funny timing. I just added cheddar cheese and olives a couples hours ago and was quite uncertain what and how. I wish I had seen this earlier.
Sure it'll be good! If it's really sticky, just knead in more flour after the bulk ferment.
Hi Ben!!!! I found you a month ago and was very skeptical about your "lazy sourdough method". After trying it for the first time, I can only say that I love it!!!!!! This is my 4th time making lazy sourdough bread. I've done chocolate sourdough with chocolate chips and freeze dried strawberries, orange-cranberry sourdough and the plain one. Thanks for all your vids and explanation!
Thank you so much for this! Ever since you'd mentioned adding jalapenos & cheese to your Lazy Sourdough years ago, I've been tempted to try it with every loaf I've made but I always chickened out. Now I have no excuse except I'd be the only one in my house who'd eat it....and that's actually not really a problem 🤣
Just baked one for my Hubby, the House smells fantastic. Next up Cinnamon Rolls.
I discovered your simple sourdough method right after I made my very first loaf of stretch-and-fold sourdough and love it! I've been wanting to experiment with add-ins and this video is perfectly timed. THANK YOU!
Next, I want to start making focaccia, so I'll just be sitting here waiting for that video to come out. 😁
Dang it Ben! I just baked a simple sourdough loaf this morning 😂 well, perhaps the next loaf. I love rosemary bread. Reminds me, my loaf from this morning should be cool....I need to free up the rack as I have a sourdough Shokupan about to come out of the oven😁
Also - re, parchment paper. My cast iron pot is SLIGHTLY too wide. I have found that if I have an oversized piece of parchment, one that all four corners will hang out of the lid, I can effectively provide support for the dough and get better oven spring. I have a smaller cast iron Dutch oven, but it's a little TOO small, but when I use it the oven spring is outrageous, no paper required. I have not yet managed to bake in wrinkles, I just found it super helpful for the times when my dough maybe isn't as strong as it should be, gives my bread a little lift :)
This is great intel, thanks for sharing with everyone!
I love your sourdough recipe! I was so intimidated by all the steps I saw on other people’s videos but then I discovered your simplified version.
I haven’t tried inclusions yet.
Just what I wanted! My wife is going to flip over the cheese and jalapeño recipe! This truly opens a new, creative path for my SS bread making. Thanks, Ben. Keep them coming!
I'm always looking forward for new videos from my "Sourdough god, Ben Starr".
Thank you so much. I have wanted to make a jalapeño cheddar cheese boule. Now I will be able to produce one with confidence
That bread looks amaizing, I can almost smell it! Thanks!
Thank you for this video. I made chocolate and peanut butter loaf. I'm using the cocoa powder, chocolate chips, and peanut butter I had to adjust my measurements. I have only. Even baking since February using your starter tutorial. Wish I would have seen this video prior to baking. However my bread came out delicious! Thank you !
You didn't mention one of my all time favorite add ons. Dill pickles with dried dill. I use some pickle juice as well. After baking. It makes the absolute best avocado toast!
Gonna have to try this, thanks!!
I love his Videos and that his Bread is great here in Colorado with the high Altitude. Will be baking up a Storm with these Recipes for my Neighbors and her Hubby ( she is Celiac and I have to bake different).
Just watched you have to leave master chef 😢 had to search up what you did! Glad to see your still doing what you love
Thanks! That was a lifetime ago. :)
Freshly milled flour works awesome with baking
You must live on a different planet than I do! All commercial flour is aged (or chemically aged...ie "bleached") to improve hydration and gluten potential. With freshly milled flour, you don't get as high a rise, and the resulting texture is dense. For some...this is totally fine, you learn to forego a lighter texture in exchange for flavor and health benefits. But in terms of baking a superior loaf, freshly milled flour can only make up about 30% of the overall flour component if you want a proper texture.
Really informative! I love that you aren't always chasing a "perfect crumb." There's way more to a loaf of sourdough than how many evenly spaced holes there are in the finished product.
This vid has helped my brain more than I can explain!!! Thanks for this!
Thanks for the inspiration! It was joyful watching you enjoy your bread! ❤
What a great video! The bread looks so yummy! I have been using your simple sourdough recipe for months, it’s the only one I use now. However, I’ve been adding a cup of seeds and grains, which really make a great bread. And I don’t pre-cook any of the grains either.
Your bread rises higher than mine. And I even add some yeast, when it’s too cold in my house.
I especially loved the Time-lapse photography of the bread rising! I had to back it up and see that again. 😀
I loved seeing your old dachshund buddy walking by in the background too! 😀
That's Oliver! He'll be 15 this year.
I love plain unadulterated sourdough but I think the next loaf will have cowboy candy (candied jalapenos) and cheddar.
Thank you Ben.
Thank you for the video!! Can't wait for the bagel video, saw your comment that it was taped!!! Whoohoo!!
Love how you explain the science behind the process!
New Pullman pan should be delivered today and I'm excited to try it out! Artisan bread is lovely, but not very practical for my family.
Looking forward to trying your roasted garlic recipe! Thank you 🙏✌️💝
Thanks again! I've made two loafs of your bread with jalapeños and cheddar but they were both sticky because I did not adjust the hydration. Now I know what to do and can't wait to bake again.
You DO have to cook dried mushrooms if they were dried in the raw state. First, reconstitute (with water), then cook thoroughly.
Not true, for most wild mushrooms. (I teach mushroom foraging classes.) Morels and porcini, which are the 2 most common wild mushrooms that are sold dehydrated (or foraged and then dehydrated for storing purposes) are edible after dehydration and rehydration. They simply shouldn't be eaten raw/fresh. The rehydration process invariably requires boiling water or stock, which is enough to render them fully edible without additional cooking.
The jalapeño-sharp cheese loaf looks Fabulous! Will be trying that for sure!
I take dried and powdered tomatoes and dried basil to make a tomato basil bread that is delicious.
Cool idea!!!
@@ultimatefoodgeek Thank You.
Could you please make a brioche bread recipe?
Thank you thank you. Again we are so happy you are back. Yup still celebrating!
Was literally just thinking, I wonder when I'm supposed to add in the rosemary. I've not made a lot of loaves, but every one has turned out well with Ben's method!
My goodness. My husband was just asking if I could make your easy sourdough bread with rosemary and this popped up less than half an hour later! Thank you. PS I couldn’t find a link to print the recipe.
Expand the video description and the link is where it says "Printable Recipe"
@@ultimatefoodgeek Thanks; found it after I posted. Can’t wait to try the roasted garlic loaf.
I’ve started adding 2 deseeded jalapeños and 1 cup of shredded cheddar. It’s magical
I am baking forever but just lately tackled the sourdough. For sure even more since I found your channel, I am all for easy and simple with a great result. Special not being a slave to your sourdough. I made this recipe today but instead a bread I made hamburger buns. Oh my good, I will never buy buns again! Thank you!!
Wow, going to make each of those!!
Good ideas. I am anxious to try some.
Ben,I was baking my bread with filling when saw your new video! I have been baking sourdough bread using your recipes. You are my only to go sourdough baker. Thank you! ❤
Ben I just love watching you…..I add hemp seed, chia seed, walnuts, pecans, sesame and different cheeses. I seldom just bake a loaf without goodies.
Thank you 😊 for sharing this 😊❤❤❤👍🏼👍🏼👍🏼
Yeah!!!! More Ben!
Even though I'm just getting my starter going, I've been waiting for this! Thank you!
I'm going to try this. Thank you for explaining how to add the inclusions. You explained why I'm having so much trouble with the ones I've made.
I love the lazy sourdough recipe!!! Next is going to be the roasted gastric. Thanks for your tips & training. You make me fearless making the bread. :)
Can you do a video on foraging for mushrooms? Im scared to death to try but it seems very interesting. Thank you for your videos, love the science. Still in shock over the cheese though…
When I cook sourdough bread at 425 for 45 min then 15 min open it burns on the bottom I use a le creust cast iron pot i have a gas oven too can you help me with this problem thank you I love your videos
Your oven bakes hot. Reduce the baking temp to 400. You can also put a sheet pan underneath the Dutch oven to help deflect some of the direct radiation.
You just answered all of my questions about adding things to my SD. I've been doing it but it's hit n miss whether it's right. I really appreciate you taking time to explain it.
I. Just love youre recipies! And i use them alot❤....do you have one for hot dog buns?
I started yesterday. Baking it now. It has risen big time. Yay.
These both look amazing!
Hi Ben! I have been having mixed sucess with sourdough for the past 3 months, but I found your simple sourdough recipie this week and I am HOOKED! Thank you!
Question - If I am adding dry ingredients, such as coco powder for a sweet dessert loaf, should I adjust by taking out some of my flour?
THANK YOU BEN for making sourdough simple and acessible for busy people who want to eat homemade + well!
I would recommend using my Sandwich Bread recipe if you're doing a dessert loaf. (You can still rise and bake in the Dutch, but I recommend a baking temp of 375F, starting from a cold oven, with baking times the same, since that is a smaller loaf.) And, yes, if you're using cocoa powder, subtract the weight of the cocoa from the flour.
Hi Oliver!
Hi, Onkel Andee!
I mill hard white wheat and use half storebought white flour and half fresh milled flour and have been happy with my results.
Yum! Can’t wait to try both. I do grind my wheat for at least 50% of the flour and they come out perfect every time. Great video. Loving the simple sourdough formula, been using several months and it could be easier.
Would cooked whole grains be considered a wet ingredient? And what about using something like Bob's Red Mill's 7-grain cereal? Would that actually need to be cooked first since it's milled? I'd love to have you do a multi-grain sourdough video.
I've been playing around with whole grains for years now. I guess that whole grain bakers are already accustomed to dense, chewy loaves, and would appreciate the video. But it's just not possible to produce a properly-light loaf using 100% whole grains. You can sub about 30% of the total flour content in the loaf for whole grains, and it's just fine.
If you're using Bob's whole grain cereal, sub 8 ounces of the milled cereal for 8 ounces of the flour, and increase the water by 1.5 ounces.
If you're using cooked whole grains, I usually back off about 1 ounce on the water.
@@ultimatefoodgeek Thank you for the reply! I'm definitely not looking to make 100% whole grain, I make a multigrain yeast bread with about 25-30% being half rolled oats and half Bob's Red Mill cereal, and want to try something similar with sourdough. I just wasn't sure if I'd need to cook the cereal (I don't with the other bread), and how to adjust the water. I'm making light sourdough rye today, but I think I'll try multigrain next time and see how it goes. Thanks again!
I like brown sugar and cinnamon raisin
Very helpful, Thanks
I love your channel, such wonderful information thank you
Thank you for more ideas Mr Ben……❤❤❤your channel and have shared your channel with many of my family and friends. Looking forward to your next video already ❤❤❤
Could you expand on your thoughts about home milled flour?
ALL commercial flour is oxidized before selling...either by ageing, or by chemical bleaching. Because freshly milled grain is NOT conducive for baking. It needs to dehydrate (to maximize hydration potential) and oxidize (to improve gluten potential). This can be done through bleaching...or ageing (ie "unbleached" white flour and all whole grain flours.) The reason whole grain and unbleached flour is MORE expensive than bleached flour is because time is money. Chemical bleaching is faster, and therefore cheaper, even though it requires additional chemicals, than storing the flour to wait for it to bleach naturally.
Freshly milled flour is wet, which means it can't absorb much extra water, and its potential for developing gluten is vastly less than aged flour. Gluten potential is already a HUGE problem with whole grain flours, because the brain is so sharp that it destroys any developing gluten network as the dough rises. So a lower gluten potential is another major hindrance to achieving a good rise. Whole grain plus freshly milled? It's a double whammy. Good luck getting your bread to rise AT ALL without over 100% hydration techniques and added vital wheat gluten...meaning...LOTS of effort.
Freshly milled flour is healthy. And that's about all. It doesn't make good bread. It's better to use whole grain (or sprouted grain) in a white flour bread if you want to incorporate whole grains AND still have a light, desirable bread structure.
Thanks so much for sharing your knowledge and setting me in the correct direction!!!!
I've seen far too many videos of people using freshly milled flour making Sourdough bread successfully to share your opinion.
@@ultimatefoodgeek 1- what about running the freshly milled flour through a freeze drier to improve it for baking?
2- What are the use cases for freshly miller flour?
Very helpful!
I liked the instructions to add things to sourdough. Going to try these.
You are my hero! Cannot wait to do the roasted garlic inclusion!
Know your busy, but when making your sandwich bread I added the jalepeno and cheddar after first proof when making rectangle to shape….should I have done at mixing stage??
I always make the sandwich loaves to feed family and friends and they love them…getting to a point where I can’t keep up 😅! You are truly my go to and thank you for your insight and science!! Thank you!!
I prefer to mix inclusions in the very beginning, even for sandwich bread, as the flavors have more time to permeate through the dough.
@@ultimatefoodgeek Thank you! Will do that this weekend 😀
Beautiful
Will definitely be trying the jalapeño cheddar!!! Another fun video Ben, thanks!!! And YUM!!!
Can't wait to try the cheddar and jalapeño bread.
Can you please do a video on a cinnamon sugar inclusion? It would be much appreciated!
Use my Sandwich Bread recipe. After bulk fermentation, spread a mix of butter, brown sugar, and cinnamon onto the spread out dough. (Watch my Cinnamon Roll video for an example.) Roll up the dough, place it into a loaf pan, and bake.
Greetings from Brazil! Thanks for sharing this 😅
Bom dia! I just got back from BH/SP. Married to a Brasilian. :)
@@ultimatefoodgeek that’s amazing! You’re half Brazilian now. Anxious for your next videos :)
Coincidentally I have four loaves of bread in the oven on the final rise right now. However, my loaves are not sourdough. I have four loaves of basic white sandwich bread rising. I am getting better at making bread now, I think. This is only my third time doing it. I am not ready for sourdough. I am just going to keep working with my basic white bread recipe until it becomes second nature. I don't even have a stand mixer yet. However, I am saving up for one because I will be doing sandwich bread once or twice a week every single week.
I just made four loaves of the same bread on Saturday, but we are down to our last loaf of bread. So I had to make more and it's only Tuesday. I am hoping that the next four loaves will last us until Saturday. I don't want to have to make more before Saturday. It's hard work.
With Simple Sourdough, there's NO need for a stand mixer! Be bold. Give it a try! It's less work than you're currently doing.
Find some starter (buy or from friends). You won't go back to using yeast because it's so simple and requires fewer tools. Ben's simple sourdough is the only one I've tried because the rest sound so complicated and his works so well.
Top notch content as usual! Jalapeño cheddar is my favorite, but I 🎉prefer fresh jalapeños. My cheddar jalapeño always rises quicker and higher than my traditional. It’s usually ready to shape 2-3 hours before my traditional is ready to shape. Any ideas why?
Fresh veggies or herbs carry their own yeasts and bacteria into the dough! I have the same faster-rising experience when I use fresh rosemary.
Can’t wait to try this! How did you roast the garlic and how much did you use?
The recipe is linked in the video description, and I'm editing a video on it that should be out within the week. I used about 1 cup of garlic cloves.
You mentioned at least twice that grains (specifically barley) must be cooked. Why? I'm a Homebrewer and I have lots of grains and I think I'd like to use the same grains I brew with, in my sourdough
Because adding uncooked, hard grains to a loaf of bread will sap all the moisture from the dough, and you'll end up with a tough, dry bread and hard, uncooked grains. Use your spent grains in your bread...they are already cooked, they're sweet, and delicious! I've baked many, many loaves of spent grain bread.
@@ultimatefoodgeek Yes ....I've used spent grains too, but I have a ton of ready-to-brew grains. I was hoping they might be even better in sourdough bread. But, your experience tells you that ready-to-brew, cracked malted barley is NOT as good as spent grains? How about crystal malts or highly kilned malts? Any recommendations for using those (ready-to-brew or spent)?
!!Cheese isn’t ORANGE??!! 😮Mind blown.
(And my gramma didn’t bake but she did chew on pickled pigs feet from a jar! Yum!) I bought the scale😀
I am obsessed with your recipes Ben Starr. If you are ever in South Carolina I would love for you to come bake some kick ass bread with me
South Carolina is SO beautiful!
1:20 why is home milled flour no good for baking?
nevermind. i found your answer below. thanks!
Can you please make a video on sourdough buns? Summer is coming and I don't want to buy hotdog /smokie buns. I have some great yeast recipes that work but I'd love to use my sourdough starter. Btw I recommend your sourdough recipe to everyone. I've never had a failure with it yet (I have reduced the salt by 10gr without any problems).
This is on the development list...but my "Simple Sourdough Sandwich" bread is the recipe, you just need to snag a bun-shaping video on RUclips and you're all set.
How long should I bake them - I usually test the temperature so maybe I just need to do this to make sure they are cooked through? Or maybe a lower temperature (400 instead of 425)? Also, I use a Dutch oven, but buns won't work in it. Should I use a baking sheet and some water for steam or? Thanks for your reply!
Do you “plump” your raisins before adding them to the dough? If so, would you add them as you would the more delicate ingredients? And if so, would you adjust the moisture content?
I have plumped raisins before baking, as well as adding them without plumping. I usually plump with some type of alcohol or wine, and I cut back only about a quarter of an ounce of water when I do that. But they're fine to be added without plumping...they will plump naturally in the oven. I only plump when I want to change the flavor of the raisin. No need to treat them as delicate ingredients if plumped.
Hei, love the video, but have some questions. 1. I don't see you score rhe bread, ia that not necessary? And 2. I would like to use cinnamon brown sugar like a swirl in the bread. Do you then use the garlic method of incorporating? 3. And would you dimish some of the water to account for the melting brown sugar?
Thanks for answering!
Lara
Scoring is never "necessary" as the bread will split on its own. But I did score these loaves. This video does not describe the FULL method for simple sourdough...only the changes necessary when you add inclusions. Please be sure to watch my Simpler Sourdough video released in 2023 for the full method from start to finish.
For cinnamon swirl, yes, you'll add the swirl just before shaping, and I recommend a traditional loaf (baked in a loaf pan rather than a Dutch) so you can roll the dough up and get a perfect swirl on the inside. But the folding method (like I used for garlic) will work, it just won't be a spiral swirl. No need to diminish any water in the recipe...as I mention in the video, when you incorporate additions AFTER the bulk fermentation, you don't need to adjust the recipe.
There’s no problem with cheese staying out for 18-24 hours to bulk? This question I had for other inclusions that require refrigeration, like meats.
Cheese is aged closer to room temperature than refrigerator temperature. It's PERFECTLY fine for cheese to stay out at room temperatures for days or weeks. It won't spoil. It may grow mold...but the mold can be scraped off...just as it is scraped off the aged cheese before packaging. (Virtually all aged cheeses grow mold on the exterior as they age.) There is absolutely no risk to cheese sitting at room temp for 24-48 hours before consuming. And certainly no risk when it's wrapped in a healthy colony of symbiotic organisms that protect it from invading mold and spoilage bacteria.
RAW meats should never be added to bread dough. Cured meats (pepperoni, salami, biltong, etc.) are absolutely fine at room temp, and they are aged at room temp, just like cheeses. There's no need to keep them refrigerated other than to slow the mold development process...just like aged cheeses. Cured meats mold as they age, and the mold is washed off before packaging.
Bacon is no longer "properly" cured and aged, as it once was, but we also don't eat bacon raw any more. So if you're adding bacon to the bread...cook it first. Intuitive.
I’m guessing you shouldn’t use a fresh beer but could you add flat beer in place of all or some of the water for flavor?
Yes! I degas beer before baking with it. I love this bread made with a Belgian strong.
Could you mix the dough & throw in extras?
Yes, that is what this video demonstrates. Unless I'm not understanding your question.
@@ultimatefoodgeek Well, you mixed the additions in from the beginning of the mixing. My instinct would be to sprinkle in additions after dough mixture is combined, then gently mix together maintaining the integrity of the additions. I’m so silly. Love your recipes! I have a loaf rising right now!
Help!!!! my good friend insisted I feed my starter before I took out some to start a loaf of bread. I fed the starter, but I don’t think I fed it enough and it has not doubled in size. Please help did I kill my starter and how can I fix it, thank you and I love your videos.❤❤
You did not kill your starter. But most feedings should be VERY large, because the idea is to wait until you're almost out of starter, and then give a big feeding, so you don't have to feed again for a long time. Don't worry about whether or not your starter doubles after a feeding. If you mean that you mixed up a loaf with the partially-fed starter, and the loaf hasn't doubled...wait until it HAS doubled! Even if that takes 48 hours or longer. Some starters are very sleepy.
Your friend is wrong, stop listening to them. You DO NOT need to feed your starter before you bake. What happened here is that you fed your starter, which diluted it, and then you immediately mixed up a loaf of bread, diluting it even more. (Basically, you started your bread with LESS starter than the recipe calls for.)
In the future, don't feed your starter before baking a loaf. If you DO feed it, leave it on the countertop for several hours before mixing up a new loaf. And understand that your rise time may be a little bit longer if you recently fed a sleepy starter. (For people who feed their starter every day, it's always active and they need SHORTER rise times. But yours was cold and sleepy, and didn't have time to wake up after the feeding before you mixed up your loaf.)
Hey, Ben, good to see you!
I’ve been baking commercial yeasted, bread, using things like Craisins, raisins, walnuts, pecans, etc.
I never toast the nuts before adding them, but would that make for better flavor in my sourdough recipe?
Thank you!
Toasting nuts absolutely improves both flavor and texture before adding them to a batter or dough. However, they always end up with a slightly soggy texture, so I'm not a fan of putting nuts in baked goods. But I realize that most people love them.
I want to try bacon bits, onion and spinach. Would I need to cook any of them beforehand?
Cook the bacon beforehand. (Or use bacon bits from the store, but most bacon bits are not actual bacon.) Cook the onion in the bacon fat until it's brown around the edges, but still a bit crunchy in the center. (Use medium high heat.) Add the spinach leaves fresh, but chopped.
@@ultimatefoodgeek thank you very much for your response 😊
I made the starter as you directed, it's been setting now for a week It hasn't done anything except that it has a yellow colored fluid on top of it. Should I discard it and start over?
Nope! Continue on to the 4 48-hour feeding cycles!
Do you let it set out on the counter for the 12 to 24 hrs for both the rises ?
All rises are at room temp. Please watch my foundational video for the actual technique, this video is JUST about modifications for inclusions. ruclips.net/video/e30Z1ijnWfM/видео.htmlsi=RqrvBOyR0omRo4mU
Can you make raisin, pecan and cinnamon?
Of course! But don't include the cinnamon in the dough mix, it hinders the yeast. Mix the raisins and pecans with the dough. Then, either do a roll-up loaf (ie "cinnamon swirl") and bake in a loaf pan, or spread out the dough like I do in the fold-in method, sprinkle cinnamon generously all over it, fold in half, sprinkle cinnamon again, and fold again, and then shape. Adding the cinnamon later prevents it from hindering the rise.
Question for you. I made the sourdough yeast process, and its sitting in the fridge now. Its getting too hot to bake bread, so how often do I have to feed it to keep it i fridge to make bread when it cools down in a few months? Im in Arizona. Thank you
You never have to feed your starter. You can revive a starter that has been in the fridge, unfed, for years...as long as it was healthy to begin with. I've baked impossibly delicious loaves using starter that had been starved for months, without any feeding before. If you insist on not baking any loaves until October, your starter will be fine in the fridge until then.
However, "too hot to bake bread" isn't a statement that computes. Even folks living in tents in the desert bake bread when it's over 100 outside. If you're concerned that the recipe won't work...mix the dough, leave it on the counter for 4 hours, then put in the fridge for 1-2 days. Then remove it, let it sit for 2 hours, shape, rise 45 minutes, and bake it.
If the issue is that you don't want the oven heating up the house...you can also bake this in a Dutch oven on a grill outside. Rise the dough for 2 hours inside the Dutch oven, then score it. Light one half of the grill, and leave the other half unlit. Close the lid and preheat the grill to around 475-500F. Place the Dutch on the unlit side of the grill, close the grill lid, and lower the grill flame to keep the temp around 425F. Bake 30 minutes covered, and 15 minutes uncovered.
@@ultimatefoodgeek wonderful. Thank you so much for all the information. This is extremely helpful to me.
Could I swap out the water for pizza sauce? 🤔 wanting a pizza loaf for the kiddos
Yes. However, pizza sauce is not 100% liquid, so you'll need to add a little MORE than 12oz. Or...mix your pepperoni and cheese into the dough, and then form a traditional loaf, which involves spreading out the dough (similar to the folding technique in this video) and then smear the pizza sauce on the dough, roll it up and tuck the ends to form a loaf, and you'll have a pizza loaf with a swirl of sauce inside.
I was afraid the smear and roll method would be a little too tricky with something so liquidy. I’m gonna try both ways. Thanks friend!
My sourdough starter rose and exploded sitting in my frig. Why do you think it did this? I hadn't touched it for 6 or 7 months. I didn't stir it or feed it. It got all over my frig and floor. Can anyone tell me why it did this?
Very unusual. Probably your fridge thermostat is on its way out, and the starter suddenly found itself in a warmer temperature.
In your normal method of baking sourdough you preheat the dutch oven for an hour before putting in the dough. In this method you do second rise in baking vessel without pre heating. Is that correct? Are there adjustments to baking time?
He doesn't preheat his Dutch oven with his simple sourdough recipe (maybe you're watching the old recipe)?)
@@furnitureflipping101ca could be. Thought I've seen them all. Thanks.
Yes, you're accustomed to the old video. The new method is here: ruclips.net/video/e30Z1ijnWfM/видео.html
@@ultimatefoodgeek thank you so much for your response. I do see the changes on that video you sent. Love your method of sourdough and have shared it with my family and friends.
I always make your sourdough recipe. Love it, however the bottom of my loaf is always a bit over done. I'm afraid to cut the time (from the 45 mins) a little. And I'm not sure it is within the 45 or the remaining 15 minutes. I love how it is so crispy on the outside but mine might be called a tad burned. HELP!
I used to have the same problem of burnt bottoms , but now I put a baking sheet under my Dutch oven for the last 15 minutes. This seems to help a lot
@@user-zo3sx7yu8x thank you...
Turn down the temp by 25F (and extend the baking time by 5 mins or so), or place a baking sheet on a rack just below the Dutch oven.
@@ultimatefoodgeek I'll do it.. Thanks... You would be the GREATEST judge on Master Chef...
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