Shelby is the best teacher I’ve found for sourdough. She’s clear and very thorough and doesn’t make it seem like only a trained chef can achieve great bread!
After baking for 50 years I just realized that I have to up my game! A slow learner, I was 40 when I discovered sourdough starter. I am a dyed in the wool kneader and have never stretch/folded in my life!
Just in case folks are as confused as I was, I watched this carefully one more time, and the total time from start to finish is 4 hrs shy of being 4 days, or about 92 hrs, I believe. Shelby is saying 5 days start to finish but I think she inadvertently added an extra day in. If I'm wrong, feel free to correct me. I'm in the process of fermenting the leaven right now. Will let people know how it going.
Ok, this is what I found. The batard loaf that I baked looked pretty good. I didn't have that normally great wheat aroma when it came out of the oven. I think the loaf was a little bit overproofed but it still had a decent open crumb, and it was quite soft and very spongy feeling compared to my normal sourdough. It was quite sour, almost like the taste one gets if you had spiked it with a gram of citric acid. I'd have to say it lacked the complexity of a normal sourdough loaf that I usually ferment at about 72F, then retard at 37-38F. Still it was quite interesting, and I'll think I'll try one more time!
@@barrychambers4047 Thanks for your for review. I'm in the middle of my first loaves with this recipe. If it's too sour I'll have to adjust. Right now I'm have a hard time getting my 24 hour bulk fermentation to bubble.
Hi there William, this is the exact one. This is my Amazon Affiliate link so anyone who makes purchases via the affiliate program helps support pages like mine but at no increased cost to you. amzn.to/3sgy5Oi
Hi, I live in Maine and this recipe is something I do only when it’s cool enough without humidity. My kitchen, especially close to my mud room/entryway is chilly. It stays between 58-62 most of the year to be honest. A wine fridge works well and is something a man I’ve worked with and taught uses for this type of sour bread. If you simply cannot get your temps to be as low as I can, you could let your dough go overnight and into the next day by mixing with cool water and reducing your starter amount even less than in this recipe. I’ve made bread using only 4 grams of starter so anything is possible! Please do let me know how yours comes out. I actually have these loaves sitting on my counter right now getting ready for the fridge. It’s truly a delicacy when you can keep your temps down and ferment slow and low.
@@wickedsourmainesourdoughsh2781 okay thank you for responding 🙌. Funny thing is i live in the caribbean so the only way that is possible is to travel up north haha. I have to use the fridge. And sure thank you
@@diegoisawesome1, yes, the fridge is your very best option for sourdough where you are. It’s pretty amazing that wild yeast strains live everywhere, even in the Arctic.
@@wickedsourmainesourdoughsh2781 yeah i just have to move it to the bottom and raise the fridge temp. Btw is it posible that you can provide a time schedule for this. Tha k tou
So many different ways to do sour dough bread , I've always been told not to pop any bubbles .. I'm not quite sure what your secret is to "more sour "? Is it the slower cold fermentation? I guess you just have to find what works for you , I have watched dozens of tutorials that claim to have the best sour dough recipe, seems like EVERY one I watch is "the one" I don't think there is a perfect recipe out there as there are so many factors to consider when making sourdough, weather , temp, flour you use etc.. I follow a recipe exactly being mindful of the different variables and even the recipe that claims to be "the recipe" doesn't go well for me .... I think I need to stop trying the different recipes and ways that are out there and just find one that I'm comfortable with and use that same recipe consistently until I get it right 🤷♀️
The long slow cool fermentation allows for the best environment for acetic work its magic. Sourdough is a journey. Slow down, you're doing fine, you can't be everything you wanna be before your time.
You’re exactly right…so many different factors in making it sour. I’ve really come to realize the longer it ferments at room temp or just below and before the fridge ferment the better. Playing with it is really the only way to figure it out for your climate and ingredients. Sucks at how expensive everything is these days… makes it hard to experiment 😢❤❤
![ROSÉ(로제) - APT. (Band VER.) (With. 이영지) [더 시즌즈-이영지의 레인보우] | KBS 241129 방송](http://i.ytimg.com/vi/IW8qaemx74g/mqdefault.jpg)
Shelby is the best teacher I’ve found for sourdough. She’s clear and very thorough and doesn’t make it seem like only a trained chef can achieve great bread!
Oh my goodness them bullies 🐶 are the absolute cutest ❤❤❤❤
After baking for 50 years I just realized that I have to up my game!
A slow learner, I was 40 when I discovered sourdough starter.
I am a dyed in the wool kneader and have never stretch/folded in my life!
Just in case folks are as confused as I was, I watched this carefully one more time, and the total time from start to finish is 4 hrs shy of being 4 days, or about 92 hrs, I believe. Shelby is saying 5 days start to finish but I think she inadvertently added an extra day in. If I'm wrong, feel free to correct me. I'm in the process of fermenting the leaven right now. Will let people know how it going.
Ok, this is what I found. The batard loaf that I baked looked pretty good. I didn't have that normally great wheat aroma when it came out of the oven. I think the loaf was a little bit overproofed but it still had a decent open crumb, and it was quite soft and very spongy feeling compared to my normal sourdough. It was quite sour, almost like the taste one gets if you had spiked it with a gram of citric acid. I'd have to say it lacked the complexity of a normal sourdough loaf that I usually ferment at about 72F, then retard at 37-38F. Still it was quite interesting, and I'll think I'll try one more time!
@@barrychambers4047 Thanks for your for review. I'm in the middle of my first loaves with this recipe. If it's too sour I'll have to adjust. Right now I'm have a hard time getting my 24 hour bulk fermentation to bubble.
Oh, feel free to brag. Those are gorgeous loaves! I'm learning sourdough specifically to make extra sour loaves.
I can’t wait to try your recipe! Thank you
Confusing. Where you say Good Night Dough stay cool are you putting it in the refridgerator?
No, I’m in Maine and live in a cold old house. It’s about 58-60F in the kitchen overnight.
Where’s the recipe?
The beginning mix 10g starter 40g water 40g flour is that put in the fridge or left out? And for how long?
Is there a written recipe?
How much time do wait before each set of folds?
You added 300g of Maine Grains sifted? Is that whole wheat? Golden wheat? What's the substitute for west coast people?
Thank you for using internationally recognised s.i. (metric) units which are utilised and understood by the world's population!
How are you maintaining the temperature of the dough at 56-60 F degrees. My refrigerator is set at 36F?
I'm guessing she has a fridge, or at least an area of a fridge that can be controlled separately, just for this
I use my garage.
@@angiebishop6316 Me too
@@suburbanhobbyist2752 I'm going to my outside refrigerator next?
My old pitty Olive used to do 'pound it' but she'd boop my fist with her nose. Was so terribly cute.
13:13 what do you mean by that
I've tried the recipe twice, I just can't get good spring? I don't know what it is? The sour is there, just flatter bread.
Would Einkorn white be a good flour to slow down the rise? I don’t really like the rye taste.
What is the name of the clear container you use?
Hi there William, this is the exact one. This is my Amazon Affiliate link so anyone who makes purchases via the affiliate program helps support pages like mine but at no increased cost to you.
amzn.to/3sgy5Oi
Hello, how did you keep your dough that cold. Using the fridge?
Hi, I live in Maine and this recipe is something I do only when it’s cool enough without humidity. My kitchen, especially close to my mud room/entryway is chilly. It stays between 58-62 most of the year to be honest. A wine fridge works well and is something a man I’ve worked with and taught uses for this type of sour bread.
If you simply cannot get your temps to be as low as I can, you could let your dough go overnight and into the next day by mixing with cool water and reducing your starter amount even less than in this recipe. I’ve made bread using only 4 grams of starter so anything is possible! Please do let me know how yours comes out.
I actually have these loaves sitting on my counter right now getting ready for the fridge. It’s truly a delicacy when you can keep your temps down and ferment slow and low.
@@wickedsourmainesourdoughsh2781 okay thank you for responding 🙌. Funny thing is i live in the caribbean so the only way that is possible is to travel up north haha. I have to use the fridge. And sure thank you
@@diegoisawesome1, yes, the fridge is your very best option for sourdough where you are. It’s pretty amazing that wild yeast strains live everywhere, even in the Arctic.
@@wickedsourmainesourdoughsh2781 yeah i just have to move it to the bottom and raise the fridge temp. Btw is it posible that you can provide a time schedule for this. Tha k tou
14:38 👏 👏 👏
Just tell us in the first 5-min how to make it more sour, THEN go through the demo. Also, how is stretching/folding different from kneading?
So many different ways to do sour dough bread , I've always been told not to pop any bubbles .. I'm not quite sure what your secret is to "more sour "? Is it the slower cold fermentation? I guess you just have to find what works for you , I have watched dozens of tutorials that claim to have the best sour dough recipe, seems like EVERY one I watch is "the one" I don't think there is a perfect recipe out there as there are so many factors to consider when making sourdough, weather , temp, flour you use etc.. I follow a recipe exactly being mindful of the different variables and even the recipe that claims to be "the recipe" doesn't go well for me .... I think I need to stop trying the different recipes and ways that are out there and just find one that I'm comfortable with and use that same recipe consistently until I get it right 🤷♀️
The long slow cool fermentation allows for the best environment for acetic work its magic. Sourdough is a journey. Slow down, you're doing fine, you can't be everything you wanna be before your time.
You’re exactly right…so many different factors in making it sour. I’ve really come to realize the longer it ferments at room temp or just below and before the fridge ferment the better. Playing with it is really the only way to figure it out for your climate and ingredients. Sucks at how expensive everything is these days… makes it hard to experiment 😢❤❤
It sure would have been nice to try this but, without a recipe with instructions it would be a waste of a lot of your time
Confusing, all over the place..
She does need to be more clear. A written recipe would help. Sourdough is very precise and if you screw up it's a lot of wasted time and materials.