80: Sourdough: Fermentation = ACCELERATION - Bake with Jack
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- Опубликовано: 8 сен 2024
- This is how I see things. If during fermentation the natural yeasts in your sourdough are multiplying, this MUST mean that the puff is accelerating...
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Been making BEAUTIFUL loaves ever since I’ve filled my brain with your knowledge, thank U thank U!!
AMAZING! You are so welcome ☺️
Watched this again after all this time has past. I’ve made so many sourdough loaves that just weren’t what I had hoped they’d be. Then I saw another RUclipsr talk about putting a tiny bit of dough in a little jar. He said to watch that little bit until it doubled. Your acceleration principal is spot on! When I let dough bulk ferment long enough, I finally had great bread! It’s all about the puff, for sure!
I've been Practicing and making Structure with my sourdough and each loaf is a new adventure with appreciation of the final results. I shared my starter with the neighbor and now they are watching Bake with Jack and Stretching and Folding and mmmmm.
THANK YOU, from a dedicated yeasted bread Baker who can't find any yeast in the stores.
As a newbi bread baker I find your encouraging videos invaluable. Thanks from Canada!
You’re welcome Georgia from Canada 🇨🇦☺️
Wow!!! Now I understand!!! Thank you from Michigan USA
I get it! You don’t complicate for me.... you definitely SIMPLIFY!! Love watching and listening to you.
This put together so many puzzle pieces. Thank you for all you do!
Once again Jack, thank you, you always come up with the goods. You remind me of my dear Dad who was a great educator and had some wonderful phrases, which I will remember all of my life. One such phrase was: "TELL me, and I learn; SHOW me, and I remember. Powerful stuff eh?
And very relevant here.
That is why attending your fanTAStic Sourdough Workshop at Victoria's Kitchen was such a lightbulb experience. It was such a visual bonus to watch at close quarters how it's done (as well as coming face-to-face with the legend who is Bake With Jack which was AWWESOME 😊).
But....here's the BUT!
BUT. ...there's sooooo much to take in, by the time we left you and got back to our own kitchen, the thought was "now, what did Jack say about THIS...or how did he do THAT?"....so, the upcoming "Sourdough End-To-End" video will be an ever-present work of reference for me, almost like having Jack in the kitchen.
I can't wait, cos I've lost confidence in my ability, especially the structure and tension building parts of the process which I seem to constantly fall down on; producing tasty but flatter-than I'd-like loaves.
I'm interested in Sourdough from a couple of angles: the flavour and texture of course, and the health benefits of long fermentation.
I appreciate you being here, Jack, and the colossal effort which goes into your presentations. You ROCK!
Kind regards. Roy.
Thanks Roy, while you are waiting there’s a great video here 👉🏻 ruclips.net/video/2FVfJTGpXnU/видео.html
@@Bakewithjack Thanks so much for the quick heads-up Jack. Much appreciated. I've been a subscriber to his channel for a while now and it was there that I picked up the idea of baking in an inverted Pyrex dish or - more expensive - cast iron pot. It made sense to me to deliberately contain the steam for max effect, cos it felt like domestic ovens were designed to breathe and therefore be naturally inefficient at retaining steam. (Just a novice's POV though). I've grown used to - and am genuinely drawn to - your de-mystifying presentation style though and so am still looking forward very much indeed to YOUR slant on this topic from end to end (no pressure mate hehe). Kind regards. Roy.
Such a clear description of what happens to the starter after it has been fed! Thank you so much.
I like your style. I am working on understanding the process before I do anything. It will come in time, but you are giving me the kind of information I need.
Thank you for sharing your knowledge and experience Jack !!! There is nothing more exciting than watching that puff happening in the oven. Keep up the great work !!!
I have been making bread regularly (once or twice a week) within the past year and a half and have finally made a decision to make a sourdough starter in order to make sourdough bread. I decided to name MY starter so that I can actually dedicate some time and take care of it.
This was so helpful!! My third go at sourdough bread. First time I have seen my dough bubble. So exciting! You are my go to for everything sourdough and all breads. Thanks for your lighthearted and humorous teachings!!
Nice work Kelly!! 🤗🤗
Jolly good explanation Jack.
It gets me when bakers say, ‘I use a San Francisco Starter for my sourdough bread.’ Don’t they realise that once it leaves its place of birth it changes because the wild yeasts are different and will inevitably cause change.
do the wild yeasts come from where you live and make your starter and bread or do the wild yeasts come from the flour itself?
Dave, they come from all over the place. Air, water, flour, starter. Mostly from flour, I'd guess.
Yes and no. San Francisco has done an amazing job of advertising the sourdough bread the are produces. Sourdough has been a well known bread for centuries. There wasn't baker's yeast back in the Renaissance, people used sourdough cultures. Apparently, lactobacillus sanfanciscensis (the bacteria found in San Francisco sourdough & named after it) is found in up to 90% of sourdough in the world. Have a look at a story done about this topic by KQED in the San Francisco area. www.kqed.org/news/11401794/what-makes-san-francisco-sourdough-unique
D Kendall thank you for such a wonderful explanation
Maybe I missed something but you already provided enough useful information for fitting sourdough into my schedule. From the previous videos you did on it it was clear it was easy to overthink the process. Following the instructions you already provided has been the key to successful sourdough starter, rising and baking. Thanks Jack for your efforts mate.
Thank you for the detailed info. I have made sourdough bread with your recipe 3 times with great success!!
I appreciate your sourdough series so freaking much :D BIG THANK YOU!
Love your channel! Been making sourdough for many years and last month my starter which I started 10 years ago, died . . . I was gutted but watching your videos has helped me understand why. So now, I am ready to start again so I am following your instructions. I am on day 4 and my starter is a little slow in starting but I am very sure it will be all good. Your instructions are both clear and fun to watch. Thanks from Quebec, Canada!
Great teacher, thank you, thank you!! You’ve taught me more in the few months of watching your videos than I learned in the many years of trying to learn from others. Your teaching is sound and simple, so easy to understand. I’ve finally had success!!!
You're such a beautiful human being! Thank you for your knowledge!
I could listen to him say "poff opp" all day long. :)
Thank you !! This was the component of the process that I was needing !!!
Fantastic explanation! Your passion drives me to watch the entire video because I do not want to miss anything essential👍👍
I have baked all my life , thanks to your videos my baking has improved so much , thank you !
That’s making deb ☺️☺️☺️ my pleasure!
Brilliant! Bravo Professor Jack
Gosh your videos are so good. Definitely feeling the passion and feeling the vibe, I'm aspiring to getting to know my dough the way you do. Thank you, Jack! You're an inspiration.
Fabulous explanation as always. I’ve learned so much from you Jack! I’m saving this video to rewatch then I’ll go on to the next sourdough video. Thanks so much! 💕💕💕💕
Pleasure ☺️
Dear Jack, I love your videos! You are friendly and funny - so enjoyable to watch, but even more importantly, you are so helpful in the way you explain the process of making sourdough bread. I have been confused for a long time about what exactly was the difference between fermentation and proofing. Now, because of this video "Sourdough: Fermentation = ACCELERATION," I finally understand. Thank you!
Thank you for the amazing video. It's so so simple the way you explain it
I love your description!! You make it sound so great & exciting!
I love how you explained the peaks of each stage and why each step happens. It was very easy to grasp and put the process in perspective as if I was in the bread seeing all the “excitement” lol! Thank you! My starter is very excited can’t wait to start day 2 tomorrow
Makes a ton of sense. Your lessons always contain lots of sense and instruction. I think I’ll call my container “James’ Sour Cave”!
I am a new bread baker and love your practical approach to baking bread. I have had plenty of failures, but each time I learn something new. Thanks for taking the time to make so many entertaining and educational videos!
You’re welcome 🤗
Nice presentation...I do have to admit my starter has a name but I understand the microbiology involved and the starter I brought back from Alaska in 1989 is not the same as it is today...I really enjoy your tips and glean some useful information or insight each week...keep up the good work....
Thanks so much Orville ☺️
So entertaining! Thank you. I'm just now getting into bread starter and your video brings out the excitement in this new (to me) world.
Jack very succinctly gives us the chemistry in what the natural yeast does to make a sour dough loaf.
Just found your videos and want to say Thank You!!! So many things explained in such a short amount of time. I am determined to learn to make Sour Dough Bread and Rye Bread because you cannot get them in Houston, TX. I have learned so much in the short time I have viewed your videos. Please keep them coming.
Thank you and good luck!
A very good tour and journey into the center of the loaf, thanks!
Another great video. I got my hands on a kilo of organic spelt flour today so I’ve kicked off a new starter. I tried one using strong white flour before lockdown but it went “off”, so I abandoned the idea until I could get some organic flour. Back in the game. 🤞
Thank you so much young man . You are wonderful. 🦋
I don’t even eat or make,bread, but I live this channel. I mean I have made bread, and I have made sourdough. My very first 3 loaves of bread where sourdough. You are just so passionate about the bread, and you present the information very well.
Makes total sense...thanks this helps alot when you look at it this way...have a great weekend. I usually watch your video then go to bed (stateside here too)💖
Thanks Bea 👍🏻
Jack!! I’m a fairly new subscriber after finding a reference to your videos on FaceBook.
Exactly the explanation of “when is the best time to use your fed starter” that I needed. Thank you so much for the great videos with a sense of humor. Baking should be fun!!
This is all so clear! Perfect explanation, thank you so much Jack, your videos are very inspiring!
Woohoo! Bread party in my oven!
Thanks Jack. Yes it does make sense.
BOOM!!! Yeast, rise, timing... demystified! Thanks!!!
This video is a masterpiece, Jack your passion is a gift for us all,
i find myself watching your videos over and over again! i get so distracted by your accent i find myself at the end not knowing how i got there! 🤣.
OR Scrub me too! 😂 I end up having to watch the videos several times to “hear” all he’s telling us. He’s so darn cute & excited about bread, it’s distracting. Just love listening to him ❤️
Thanks Jack, I learn every time something from watching your video's
I rebaked your sourdough loaf and turned out awesome. After all these times i got lost and you just ring the bell.
YESSSSSSS! ☺️👌🏻
I was doing well, barely, and then the heat jumped in Southern California. I really didn't notice (hey, it's always hot) but my fermenting sourdough noticed. I was confused and absolutely killed it and didn't bake for a week. Back to the drawing board and this week's loaf was barely over-fermented. This video helps a lot. And I've watched all your other pertinent videos on the subject! And I'm taking notes. Maybe I need a fancy Bake with Jack pencil?
Sourdough is farming, Thanks for the good videos, made my first loaf today, Took too long to ferment, but still baked off well the next day! thanks!
Pure entertainment....oh and educational as well! Love listening to you
Yes Jack, very helpful, thanks. This might help me achieve a wide airy crumb, with large holes. I'm getting close, but am not quite there yet.
I think of my starter as my livestock , or heard . I'm farming natural yeast !
Good stuff !!! Great explanation!!! Thanks 🎁🥳🎉❤️
Very visual description of the whole process.
Thanks to you and my friend Mary I’ve really got the sourdough bug. Can you give me some tips now on how to make sourdough with a soft crumb and crackly crust that last for more than one day? Love E x
Totally makes sense to me Jack!!!
Jack, thank you so much for making this prequel and another video for the sequel. I LOVE your philosophy of concentrating on bubbly development rather than other rules and restrictions. My starter doubles most of the time, yet sometimes it gets 2.5 or even 2.75 times. My question is: is it the best to use it ONCE it reaches double in size or wait to see if it climbs up to 2.5x. Or should I just use it whenever it ALMOST doubles? Thanks
Love your excitement too! Glad I found your channel. Making great loaves with your help! Thank You!
I needed this video. Was feeling discouraged. I think the temperature here is too warm at 32dc. I like the part about feeling your dough and developing a relationship w it. I've baked enough yeasted loaf and brioche buns to know whether my dough feels right... now I just need to do it with sourdough... just to b ready to waste some $$ down the drain.. or in this case food for my garden
Brilliant! Look forward to your next video!
Thank you, for trying to explain Sourdough Starter. I have been working with Sourdough for many years. I have a long line of failures behind me, and, success from time to time. But, I can not leave it alone. I keep trying to do it right. It lets it's secerets out very slowly. I really like your videos. Maybe together, we can learn how to use this monster. R. Vest
Thanks Ralf ☺️
another AWESOME video :) 6:53 Preach Jack !
Not only very informative, but very entertaining Jack, thankyou. LoL
hi i am in canada in montreal i look at your video and i am lurning how to make my bread yes at 62 i can say
i am lurning to make bread thans to you keep making them it help thank you from jean pierre
Just started my Rye starter today ,can't wait to bake !🥰🥰😷😷
Makes sense....like anything..practice practice....thanks for taking out the “mystery”.
Hey Jack! Totally understandable explanation 🤜🏽
Also, I love these videos and have been watching the sourdough playlist for the past couple of days while I wait for my starter to house all these amazing yeast babies! Can't wait to try and cook some sourdough with these great tips.
great video.it really help me to improve my bread.thanks
Helpfull as usual
Nice one Frank 👊🏻
Makes sense!
"relationship" is exactly the right word. Thank you!
You’re welcome prudy ☺️👌🏻
You are after the yeasts, you feel connection with them. You friend them... Then you bake them!!! OMG!
It struck a chord with me too. You plant and nurture your vegetables from seed. All that love and care. Then, when they are in their prime, you cut off their heads or dig them up from their bed and commit them to high temperatures or eat them raw. A contradiction? No. Just life! Kind regards . Roy.
Yeah! Is this why Jack says not to name them? Same kind of principle for not naming farm animals that are meant for slaughter?
Awesome!!!👏👏👏👏
Yea Jack, total sense.
PHEW! ;-)
Thanks for the ideas to put into action!
After a dozen loafs, and watching 50 videos, and still not where I want to be, I an getting slowly closer.
This video ( second time watching ) gave me some ''tweaking'' hope. I feel my next loaf will be my best.
Go for it Gary 👊🏻🔥
Another great video! Thanks jack
I love your love for making bread, and though you can't make bread without the yeast, I will have to say that the love is as well a very important element for baking better bread! Keep up the great work!
Thank you, I will ☺️👌🏻
I have come to the same coclusion. Use your starter just before it peaks , and do not over ferment your dough at room temperature.
What about a video about the differences between differently nourished sourdough starters: for example those fed on rye flour, spelt flour or white flour?
@Standing Man you can. There is a sourdough made out of wheat, olive oil and honey. It is called livito madre. Smells a little like wine and takes 4 weaks to make. But it is great for pizza, chiabatta, baguette etc.
For everyday use it doesn't really matter.
Watch his video imni series about sourdough. He is answering many questions
New baker question Jack. When the starter is good and ready to use, do I need to add all of it in the dough or just a bit? 1 more question: At what point in the process do I add the starter?
wow. this is the 1st vid i seen of u. you explaned it well. That would be a mind grabber if you put it in a book. Yep I get some flatties of a loaf. but they are good. My 2 loaves i made today turned out great. the sponge. usually the night before i take the starter out of frige to warm up a bit. take 1cup of starter and mix with 1 cup water and 1 cup flour ( shake and level). This time i did it different. i took about 1/8 to 1/4 cup of starter mixed into.. or added the water to make 2 cups. then added the flour. by morning it went 12 hrs before it was a raft floating. I believe it it got better. rose up nicely. funny thing, when it was about done baking. my wife said, it smell like wine in here. Naw , i thought. I went over by the oven. huh, it does a little. strange. to bad i could shoot u a pic here. i dont know how. or if i should give away my secret recipe. i gave you some. you talk fast. that ok , i was able to keep up. u have great love for the bread. my bread is only bread flour, water, salt. and the wild yeast of coure. i got a question. I it ok to use iodized sea salt? got a pound of the stuff by mistake. dont the sea have iodine in it anyways. dont that kill the yeast and bacteria? this 2 loaves i made had course sea salt. Man that was werid when i was kneading it. hey whats in this, rock? closer look, oh, sea salt chunks. well i didnt see and when we ate 1/2 a loaf of the good yummy sourdough. sorry this rattled on.
Amazing ☺️ not sure about iodized salt, I use sea salt. Anybody know??
A bit late to the party, but I ALWAYS bake with iodized salt. Hope this helps 😊
Another great and informative video on sourdough starter. Thanks Jack.
Pleasure ☺️
Septembear Ian mines name is burpferd. Lol. Can’t help it
You're a day early! Yay!
“Yay” or “whoops!” 😂
You should put this on music, Jack. Or in rhyme. We can then sing your tips aloud while preparing the dough. It'll make the bread sing as well.
Jack, according to you, it's fine to put the starter, a teaspoon or so, back into the frig until the next week of baking. I fed my starter a few feedings before I put it into the frig for the week. The loaf I baked was lighter and higher, exactly what I wanted. What do you think?
Hi love these videos. So full of information. Having only recently found these I recent viewed your book review, could I also recommend bread maters and do sourdough as a read by Andrew Whitley. Very good books and appear to have the same ethos with regards to sourdough starter. Perhaps you should also write your own book.
All in time Mark, I’d LOVE to write a book ☺️
Another daft thing is the old starter which has been nurtured for maybe 100 years. If anyone has seen the episode of Only Fools and Horses with Trigger's award winning brush they’ll understand the analogy. Road sweeper Trigger's brush lasted for years and years. However it had many replacement brush heads and handles.
😂 I love that! Quite right you are 👍🏻
Hey! My starter is almost 150 years old and comes from Germany! How dare you?! (Yes, I know. You are right, after few feedings the culture is completely different and has no trace of the old one, so after few weeks you end up with completely different starter)
@@OneMonster but they are relatives :D great breed you have there
I certainly would imagine that yes, the starter changes the minute you take it into possession and feed it, yet the lineage remains and there are vestigial yeast from the starter’s conception. 100 year old starter is laced and graced with the places it’s been, changing as it goes, but keeping a link to each place it collected new yeast, including all the way back to the beginning.
Question on pausing bulk fermentation right at the start via the fridge:
As you describe in your videos, we can put the bulk fermentation phase on hold by inserting the dough (anytime) into the fridge. When I take it out of the fridge the next day it will be cold for a while. The bowl will also be cold, and it takes a few hours to warm them up again to reach room temperature. If I pause the bulk fermentation right at the start (within the first hour) will the total amount of waiting time double? 6 hours become 12? Due to the time it takes to warm up again to resume the fermentation. Thanks!
Hello Jack. Thank you for your silence and energie! I got a problem. My loaf looks good from the out side when it comes out from the oven, but, after waiting to see it get cold, every time I slice it, it looks weird inside. Something g like some part did not wanted to rise up, then, it's well compact and chewi. It's still eatable, but, I'm sure you know the answer. Let me know! And keep it up man, what you give is price less. Cheers !
Smashing mate
Hi Jack, thanks for all the bread baking advice. I have a question. My family and I live in Singapore, so the kitchen is room temperature at 33 degrees Celsius all the time. Is this bad for the starter and dough when it comes to proving. I’ve only been baking for four weeks but love your show.
I´m a little confused: How engaged should I get with things? You don´t want me to build a relationship with the starter, which might be there for a long, long time. But i should build a relationship with the dough, which will be there for three days? - But for real, thank you, for all the great advice.
Our unbleached Canadian hard wheat bread flour is wonderful stuff, but I feel it likes a little oil to soften the crumb. Is it acceptable for me to add a little oil, I haven’t heard anyone talk about it. Shock and horror, I add a little sugar too?!?
Is it Thursday in Britain already? It's only Wednesday in the States. Does that mean we get another tip tomorrow? Hope hope.
No topcat, it's Wednesday....but shhhhhh...with a bit of luck Jack will have lost track of the week sufficiently that we get ANOTHER gem of wisdom tomorrow....fingers crossed hehe. Kind regards, Roy.
😂
Thank you. I'm new to sourdough!