*Afterthoughts & Addenda:* I think even the control batch was lively enough to make bread at the 48 hour point, in this experiment - it got going a good deal faster than I expected in the short time available. I think this was in part because the flour is unbleached. Perhaps also because the weather is warm and humid, which might increase the population of airborne yeasts. *why didn't I also try the control?* - I guess for this video, I only wanted to know if it was possible to boot up a sourdough culture in this short a time - these two cultures will live on though - at the point of writing this comment, they are about a week old, and they are still divergent in smell and appearance - I will keep them going and use them to start two separate test loaves in another video very soon.
I keep my starter in the fridge, pull it out and feed it, the next day I mix up enough dough for 4 loves and put it a bag in thr fridge. Then pull it out over the next 2 weeks. It's so easy and very affective. Might interest you? Thanks for the great videos, I always pick up a tip or two. :)
I'm agreeing with the other viewers in the comments. Background 'noise', such as Eva barking etc, is one of the magic ingredients in your videos mate: the warmth of you doing your videos in your own home, and all that it entails, is a main reason why we're all so fond of the bally lot of you😉. In the words of the esteemed Mr Joel, 'Don't go changin'... '. Thanks again for all your hard work mate... 👍🏴
There are a lot of other channels that are absolutely annoying and insane compared to this one. My granddaughter watches a lot of those when I babysit her and it makes me want to swear off RUclips. Perhaps its the sanity and curiosity of Atomic Shrimp that keeps me watching. Seriously, channels aimed at kids are frighteningly vapid, loud and mindnumbing. I wonder at the long term effect on kids.
I am watching this video with subtitles. Fun fact: sound of cutting bread with this knife (serated one) recognizes as [Applause] by algorhytm. And its totally to the point.
I tried making sourdough bread at one point, but used regular bread yeast by accident and didn’t realize you had to use some special yeast or sourdough starter or something, and instead let it rise for an extra, extra long time. Turned out like regular bread and was actually pretty good, especially for a first time, so I was happy anyways. Thank you for your time. That was my BreadTalk
Some people buy a special "starter" powder, but there's really no need to. Just start with flour and water. I'd recommend using rye flour (ideally whole grain) for the starter, as that gives a better flavor, and also has more sugars and wild yeasts, so will get things going more quickly 🙂
@@AtomicShrimp man, you're already planning your next challenge? How far in advance do you plan your videos? Super excited, I love all the challenge videos!
@@AtomicShrimpIf it's going to get people angry it's got to be something to do with vegan. My guess: Making your own meat substitutes. (Sequel to the seitan adventure.) A bit like Sauce Stache. The opportunities to offend with this one are...oooh....many. Or, you could go the other way and go foraging and living off roadkill. Even more offensive to some. You could do an 'ommage to Binging with Babish by recreating Baldrick's famous 'rat au van' from Blackadder Goes Forth.
To be fair, vegan/vegetarian is a great option on a budget. Eating regional veggies that are in season is relatively cheap and delicious. Pasta (even the dried store bought doesn't contain egg) with a nice tomato based sauce is also great. Olive oil, herbs, garlic... But once you add the label of "this is vegan" people freak out about it.
@@rebel4466Do please watch out for vitamin B12 deficiency though. I have it right now from eating a poverty induced more or unintentionally vegetarian/vegan diet *very badly.* Pins and needles in my feet and hands, passing out, slurred speech. Scared myself half to death googling my symptoms, thought I was starting with multiple sclerosis. Would not wish this on anybody. I am not hating on vegan diets, just very annoyed with myself for doing it wrong. So don't be as stupid as me, especially if you are a young or youngish woman who needs quite a lot of B12 (because of the good old baby making equipments and their endlessly amusing ways) and get in......... Vegan sources of B12: Nutritional yeast, cremini (brown cap) mushrooms, fortified cereals and almond/soy milk, plant based meat substitutes, chorella, nori, and Hooray! Your friend and mine *MARMITE!*
RE: Eva's bark. I like hearing her bark. It's never an annoyance to me. I like to imagine her singing her heart out at whatever squirrel or postman or errant spectre she sees and just being a doggo.
She's a dog. Dogs bark because they suck at talking. If it's not too loud to hear what's being said or happens during 50%+ of the video, there is no reason to even mention it in my eyes
Hello Mr Shrimp! I'd just like to say that I love your content, and you remind me a lot of my father in certain respects. He enjoys foraging, cooking new foods, MUSHROOMS, and so much more. Although, he currently lives away due to his profession and it's rather difficult to live without him. Watching your content has a soothing effect of sorts because of that, and it makes things a bit more bearable. Not only that, but also your voice is incredibly soothing and fun to listen to. Maybe you could do audiobooks or something of that sort! Anyway, thank you for all the effort you put into videos. Each and every one of them is a treasure to watch! I hope you have a wonderful day, evening, dawn, dusk, or anything in between. (:
Plot twist: Atomic Shrimp _is_ your father. By the way, audio books would probably be kinda tiedious for everyone involved. Maybe a podcast format could work though.
Very interesting project. I hope you don't mind a few tips for better bread: You really need to add enough salt to allow proper gluten formation (minimum 1.5% by weight of the flour; some pizza recipes use close to 3%) -- that may explain why it was so underproved prior to baking. Then when you baked it there wasn't enough salt to regulate the yeast growth so you got massive bubbles inside. I also imagine the taste would be improved with more salt 😉 Secondly, higher hydration = better bread. There's a world of difference between 60% and 75% hydration. Finally, try waiting 15-20 minutes after mixing the liquids into the flour before kneading. This rest is also known as "autolyze" and promotes proper gluten formation with zero effort.
i love this channel. justs feeds my "hey i wonder if" . ok with that said. i have had such a big family for so long..i buy 25/30 pound bags of flour. i see that little adorable bag of flour forgetting that they make containers that small.
Hello robots, I'm just here commenting to feed the algorithm. Love your work Mike, what a neat video. Sourdough's always seemed too intimidating for me to try personally!
Apparently a lot of "sour dough" bread in supermarkets don't bother with the starter, they use normal yeast and add yoghurt to give the acidic tang sour dough has.
I booted up one of those 'friendship cake' starters like that one time - it worked OK - the friendship cake starter is fed with milk and flour, so starting it with yeast and live yoghurt did get pretty close. I called it Billy No-Mates Cake. atomicshrimp.com/post/2011/06/25/Billy-No-Mates-Cake
Most supermarket bakery sourdough, in the UK at least, is made off site, part baked and quick frozen, same with all the artisan type breads. The individual stores then bake off what they need from the freezer. This is how the likes of Tesco, ASDA etc work. If you look at the higher end Supermarkets like Waitrose they tend to bake from Fresh part baked bread, again made off site and delivered to the store. The only 'Fresh' bread made from scratch on site you are likely to get in a supermarket is White, Wholemeal, Granary, Seeded, and French Sticks, Soft Rolls, and even then only if the store is big enough for a scratch bakery. Everything else is usually bake off. If you want to get a true sourdough you need to go to a good quality artisan bakery, a deli with a scratch bakery, or a farm shop with a scratch bakery.
I love the fact you used the flowers of the hawthorn! Hawthorn with so many uses and we are planting them on our property to have plenty in the future. Now, I know it would have required more handling, but I think rolling it out to be a bagget (hoagy roll) it would have been a better bread. Still though, you did a bang up job of it and produced an edible bread. It is inspiring to us, thank you!
This man is out here creating entirely new genre's of speedrunning. Personally I can't wait for the fully developed meta with the yeast-yield tables of different plants, roots and household objects, and completely optimized sugar to flour ratios.
This is so exciting! I already make my own bread regularly (no knead ciabatta and no knead sandwich are my current defaults), but I've been wanting to try making sourdough for some time now. The idea of using something additional from the environment to boost the starter is wonderful. I look forward to any updates on this!
I'm probably not the only person to mention this... Kitchen towel - yup Kitchen paper - yup Paper towel - yup again Kitchen paper towel - how very Atomic Shrimp of you!
I was reading through your initial experiment on the website and I think people are often surprised when their sourdough isn't as sour or tangy as store bought sourdough. Most of that comes down to the lactobacillus and how you form you preferment. It is amazing the variety of flavor you can get from just flour water and salt!
Lovely idea to forage for the hawthorn flower heads but the same can be achieved with just flour and water (not even sugar added). I've only ever made a starter twice. The first time I threw it away as for a while it stank to high heaven of vomit, and I was sure it was dangerous. I then learned this was a period of time to be gone through and since then my second attempt has served me well for years. It lives in the fridge and I feed it every couple of weeks or shortly before I'm making a loaf. Yours were much, much faster to start to bubble. There's no way mine was fit to use for couple of weeks! There's absolutely no doubt that you got a rise to your loaf and achieved an edible loaf. Well done!
This would be perfect for a 7 day limited budget challenge. You could give it around 60 hours instead of 48, and then have some bread for the rest of your meals
It was very satisfying to see you use proper technique during your experimentation. I found your channel through the scambaiting videos, but the variety of videos you publish is very refreshing. Thanks.
Mike you are becoming like a food scientist lol you have soooo much knowledge, thank you for sharing, had no idea about yeast on fruit skin! Love learning & I certainly learn over here :)
I think the hawthorn starter was more loose because yeast breaks down gluten. The channel 'Bread by Joy Ride Coffee' has some awesome techniques for sourdoughs. I find feeding my starter with 1 part starter, 2 parts water, and 2 parts flour is perfect. Cheers!
I think you’re going to get a visit from the ‘toast tax-man’ soon on grounds of attempted evasion. I suppose you’re going to try to use some loophole defense like, “the buttered bread, while warm, was not actually toasted.”
"Yeast is everywhere, even when you pay your taxes" - okay, I'll keep guard here and make sure Jeff Bezos, Mark Zuckerberg ane Elon Musk don't get in to see this.
Great video. I had pretty good success after a few attempts but I was given some starter to upkeep so this has given me the imputus to try again from scratch. 👍
My sourdough Sauron or „Souron“ has been going for like 6 months and the bread is getting way better now :) I have to go into wheat bread at some point, Sourdough rye bread is just way better in my opinion. Also quite biased as a German.
Thanks for doing this, Mister Shrimp. I'm sure it would have been much more lucrative to don the zany RUclipsr Voice (tm), stick sponsorships throughout the video and only cover topics that attract only the most mainstream and surface-level crowds; however, your devotion to variety and a genuine nature mean you shine brighter than they ever will!
I love this! I tried my hand at making sourdough bread (ironic, in that I have a gluten allergy) but never quite managed to pull it off with any success. Best left to those who can do it well!
Really pleased to see you doing some baking. Some of the bread I have seen you eating is well suspect. You can see that there is no big mystery to making ace bread. You can make it in ten minutes in the evening prove overnight, knock back and shape and you will have fresh bread for brunch 👍🏾
Wow this is interesting. You could use that if you did another weekend "survive on fixed amount of money" if you changed the rules. Great video as always.
Pain de Campagne is definitely a crap shoot.I prefer the French Starter version of bread.I used to keep a sourdough starter in a ceramic jar special for the job.Even the established starter could give a random quality.French Starter is the one where you make a regular loaf but take a knob of the dough,disssolve in cool water and keep overnight,then feed and refrigerate it 2 more times,then you have a starter which is not sourdough,but has an amazing flavor.Your bread was baked correctly,being a sourdough its going to be quite crusty,which is one of the best features of sourdough.Also the first loaf out of a culture may not be developed,as the culture ages it will get quite strong flavored.Keep up the good work,I love you showing people natural bread,they are used to the sad stuff from a grocery shelf.If people do not appreciate a hard crust just store in a plastic bag for a while after it cools or at least is not still hot, and it should soften a bit.I personally am a crust lover.
mate i'm a professional baker, not a bread baker though, i have to say, i make cakes and brownies, but i've been helping the guys every now and then. the oven is soooo important. more so in my job, as sweets are darn demanding. you can make the best dough in the world, bread is never going to be super good in a regular home oven with a standard recipe. you need to adjust everything specifically for your oven. my friend is super good at making homemade pizza, but since she's got a new, amazing oven, she's telling me the pizza is not so good. why is she suddenly so bad? no, new oven. we have been demanding maintenance to our boss quite a few times, to keep the standard as we like it. it is a pain in the butt, but you know, we are paid for that :P
Hi Mike, I never thought this was possible in such a short amount of time. I’ve been making sourdough bread for a couple of decades- there are several ways to cultivate wild yeasts. I’d have been interested to see if using a different less treated flour would have a different result. Ground stone rye or wholewheat flour might speed up the cultivation. Well done Mike, as always informative and entertaining 👍🏻
Yes, rye has a higher sugar content than wheat, and also gives a better flavor, IMO. Most German sourdoughs use rye for the starter and then a blend of rye and wheat for the bread. Wholegrain rye is ideal, as the outer layers of the grain (the bran) tend to have more wild yeasts in them.
Great video as always! Watched it while I was baking some French baguettes.. only problem is it’s 1:30am my time. Which in my opinion is the best time for fresh bread. Cheers!
I first had sour dough bread when I was a teen. I did not like it. So now, 40 some years later & never having eaten sour dough again, I thought I should give it another try because tastes change as you age. So I bought a small loaf of sour dough bread and buttered & ate a slice. And I still do not like it. 😄
_"It is impossible to make bread from scratch. To truly create anything from scratch, you must first create the universe."_ - The Soul Called Mr Barrister John Warosa
Interesting....🤔 The rise....the shape of the pan definitely helped there, as well as the steam from the water tray. I don't see why this wouldn't work. Of course, it will only get better as time and feedings continue. I always hate throwing half away each time and usually make a little loaf of some sort. Making flat breads, naans, pitas, etc make excellent use of these scraps.
Another wonderful post. An related thought; I was posting an elderflower champagne recipe elsewhere and wondered if that sort of reaction could be captured in a fragrant sweet pancake/waffle concoction. Just a thought.
@@AtomicShrimp I remember anecdotes of Belgian Geuze (the spontaneus fermentation wheat beer) in some breweries only coming out right if the vat was set out under the right part of the thatched roof...
Minor correction, yeast isn't necessarily single-celled though often it is. Many yeasts can form hyphal mycelia, or pseudohyphal mycelia, or even just pseudohyphae. These can be very complex, or very simple, and usually have the purpose of overcoming physical barriers to infection, e.g. Candida albicans, the yeast which causes thrush, infects a patient as a single-celled form, becomes multicellular to invade into the bloods stream, then single-celled to disperse throughout the bloodstream, then multi-cellular to invade different body compartments
I think sourdough starter prepared ahead of time with pennies' worth of flour, is fiar game, for those budget-challenge videos. And maybe make flatbread without yeast, in one of the days, to give people an alternative.
*Afterthoughts & Addenda:*
I think even the control batch was lively enough to make bread at the 48 hour point, in this experiment - it got going a good deal faster than I expected in the short time available. I think this was in part because the flour is unbleached. Perhaps also because the weather is warm and humid, which might increase the population of airborne yeasts.
*why didn't I also try the control?* - I guess for this video, I only wanted to know if it was possible to boot up a sourdough culture in this short a time - these two cultures will live on though - at the point of writing this comment, they are about a week old, and they are still divergent in smell and appearance - I will keep them going and use them to start two separate test loaves in another video very soon.
I love you, thank you for this
I keep my starter in the fridge, pull it out and feed it, the next day I mix up enough dough for 4 loves and put it a bag in thr fridge. Then pull it out over the next 2 weeks. It's so easy and very affective. Might interest you?
Thanks for the great videos, I always pick up a tip or two. :)
very excited for that follow up video!
And you didn’t die from any bacteria in the bread. Yay!
Haha, you answered the question I was going to ask, it really would have been interesting to see how the control performed👍
I'm agreeing with the other viewers in the comments. Background 'noise', such as Eva barking etc, is one of the magic ingredients in your videos mate: the warmth of you doing your videos in your own home, and all that it entails, is a main reason why we're all so fond of the bally lot of you😉. In the words of the esteemed Mr Joel, 'Don't go changin'... '. Thanks again for all your hard work mate... 👍🏴
How is it that this guy finds delight in everything he does and never takes himself too seriously? Love this channel.
Watch suggestion: Taskmaster Season 4 (it's on RUclips in full). Mel Giedroyc is the ultimate bundle of joy, no matter what gets thrown at her. :)
😬
There are a lot of other channels that are absolutely annoying and insane compared to this one. My granddaughter watches a lot of those when I babysit her and it makes me want to swear off RUclips. Perhaps its the sanity and curiosity of Atomic Shrimp that keeps me watching.
Seriously, channels aimed at kids are frighteningly vapid, loud and mindnumbing. I wonder at the long term effect on kids.
The most versatile RUclipsr I ever known 💌💌
Hello Babatunde!
commented 4 days ago but this was released 10 minutes ago? How long are these videos made in advance?
4 days ago! nice
@@LorddirtGaming if you comment on an unlisted video the vid says it was relased the day it was made public not the day it was uploaded to yt
@@LorddirtGaming Every time. Videos are unlisted or privately shared to select people
Wow, not only is this video extremely informative but it’s entertaining as well
hey, I got a question for you but will you answer
@@spiritupgrades no
@@swanningabout who are you?
@@spiritupgrades i believe they are called Boomshakalaka Boomshakalaka Boomshakalaka Boom
Seriously, we must have very similar tastes, cause I find you in almost every comment section. From videos essays to animations. 😊
The sound of cutting that crust made my mouth water.
Wow, really. It was the opposite for me. It prompted me to go and cut up a few slices of bread.
omg same! i was drooling at the end there xD
I am watching this video with subtitles. Fun fact: sound of cutting bread with this knife (serated one) recognizes as [Applause] by algorhytm. And its totally to the point.
"yeah baby" threw me off my chair
Atomic powers
so funny
He broke character
SAME LMFAOOO
I tried making sourdough bread at one point, but used regular bread yeast by accident and didn’t realize you had to use some special yeast or sourdough starter or something, and instead let it rise for an extra, extra long time. Turned out like regular bread and was actually pretty good, especially for a first time, so I was happy anyways. Thank you for your time. That was my BreadTalk
It isn't a special yeast, the "regular bread yeast" is the special stuff in a sense because it's so fast.
Some people buy a special "starter" powder, but there's really no need to. Just start with flour and water. I'd recommend using rye flour (ideally whole grain) for the starter, as that gives a better flavor, and also has more sugars and wild yeasts, so will get things going more quickly 🙂
This is clearly prepping for the "A week on a fiver" challenge you're about to so graciously bless us with, isn't it? I can't wait!
The next challenge is going to surprise some people. Angry surprise for some of them no doubt (kind of a given anyway)
@@AtomicShrimp man, you're already planning your next challenge? How far in advance do you plan your videos? Super excited, I love all the challenge videos!
@@AtomicShrimpIf it's going to get people angry it's got to be something to do with vegan.
My guess:
Making your own meat substitutes. (Sequel to the seitan adventure.) A bit like Sauce Stache.
The opportunities to offend with this one are...oooh....many.
Or, you could go the other way and go foraging and living off roadkill.
Even more offensive to some.
You could do an 'ommage to Binging with Babish by recreating Baldrick's famous 'rat au van' from Blackadder Goes Forth.
To be fair, vegan/vegetarian is a great option on a budget. Eating regional veggies that are in season is relatively cheap and delicious. Pasta (even the dried store bought doesn't contain egg) with a nice tomato based sauce is also great. Olive oil, herbs, garlic... But once you add the label of "this is vegan" people freak out about it.
@@rebel4466Do please watch out for vitamin B12 deficiency though. I have it right now from eating a poverty induced more or unintentionally vegetarian/vegan diet *very badly.*
Pins and needles in my feet and hands, passing out, slurred speech. Scared myself half to death googling my symptoms, thought I was starting with multiple sclerosis. Would not wish this on anybody.
I am not hating on vegan diets, just very annoyed with myself for doing it wrong. So don't be as stupid as me, especially if you are a young or youngish woman who needs quite a lot of B12 (because of the good old baby making equipments and their endlessly amusing ways) and get in.........
Vegan sources of B12: Nutritional yeast, cremini (brown cap) mushrooms, fortified cereals and almond/soy milk, plant based meat substitutes, chorella, nori, and Hooray! Your friend and mine *MARMITE!*
RE: Eva's bark. I like hearing her bark. It's never an annoyance to me. I like to imagine her singing her heart out at whatever squirrel or postman or errant spectre she sees and just being a doggo.
Ah, the side effects of playing Runescape. British spellings of specter.
Agreed. I had to same thought. I love to hear her!
Agree, I feel the same way.
Weirdly enough only my dogs irl barking bother me, in videos I hardly notice honestly
She's a dog. Dogs bark because they suck at talking. If it's not too loud to hear what's being said or happens during 50%+ of the video, there is no reason to even mention it in my eyes
Hello Mr Shrimp!
I'd just like to say that I love your content, and you remind me a lot of my father in certain respects. He enjoys foraging, cooking new foods, MUSHROOMS, and so much more. Although, he currently lives away due to his profession and it's rather difficult to live without him. Watching your content has a soothing effect of sorts because of that, and it makes things a bit more bearable. Not only that, but also your voice is incredibly soothing and fun to listen to. Maybe you could do audiobooks or something of that sort!
Anyway, thank you for all the effort you put into videos. Each and every one of them is a treasure to watch! I hope you have a wonderful day, evening, dawn, dusk, or anything in between. (:
Plot twist: Atomic Shrimp _is_ your father.
By the way, audio books would probably be kinda tiedious for everyone involved. Maybe a podcast format could work though.
@@tronche2cake Good point!
Very interesting project. I hope you don't mind a few tips for better bread: You really need to add enough salt to allow proper gluten formation (minimum 1.5% by weight of the flour; some pizza recipes use close to 3%) -- that may explain why it was so underproved prior to baking. Then when you baked it there wasn't enough salt to regulate the yeast growth so you got massive bubbles inside. I also imagine the taste would be improved with more salt 😉
Secondly, higher hydration = better bread. There's a world of difference between 60% and 75% hydration.
Finally, try waiting 15-20 minutes after mixing the liquids into the flour before kneading. This rest is also known as "autolyze" and promotes proper gluten formation with zero effort.
i love this channel. justs feeds my "hey i wonder if" .
ok with that said. i have had such a big family for so long..i buy 25/30 pound bags of flour. i see that little adorable bag of flour forgetting that they make containers that small.
25%-50% rise when proofing sourdough (rather than doubling in size with a yeasted dough) is usually ideal. :)
Sir, you have underestimated the magnificence of your bread!
Love your videos. The mixed content is very refreshing.
Hello robots, I'm just here commenting to feed the algorithm.
Love your work Mike, what a neat video. Sourdough's always seemed too intimidating for me to try personally!
What's up meatbag! Also here with you, feeding the algorithm bit by bit, just as Mike feeds his wild yeast.
All hail the algorithm.
@@awatt yes
All hail the algorithm!
hail the algorithm!
"Possibility of dangerous organisms" - High stakes sourdough
Apparently a lot of "sour dough" bread in supermarkets don't bother with the starter, they use normal yeast and add yoghurt to give the acidic tang sour dough has.
I booted up one of those 'friendship cake' starters like that one time - it worked OK - the friendship cake starter is fed with milk and flour, so starting it with yeast and live yoghurt did get pretty close. I called it Billy No-Mates Cake.
atomicshrimp.com/post/2011/06/25/Billy-No-Mates-Cake
Apparently? Source?
Whenever I buy store bought sourdough that didn't come from polish bakery it's like yeast dough. You may be tight
@@lek0mania Right?
Most supermarket bakery sourdough, in the UK at least, is made off site, part baked and quick frozen, same with all the artisan type breads. The individual stores then bake off what they need from the freezer. This is how the likes of Tesco, ASDA etc work. If you look at the higher end Supermarkets like Waitrose they tend to bake from Fresh part baked bread, again made off site and delivered to the store. The only 'Fresh' bread made from scratch on site you are likely to get in a supermarket is White, Wholemeal, Granary, Seeded, and French Sticks, Soft Rolls, and even then only if the store is big enough for a scratch bakery. Everything else is usually bake off. If you want to get a true sourdough you need to go to a good quality artisan bakery, a deli with a scratch bakery, or a farm shop with a scratch bakery.
Your channel is one of my new favorites. You make topics I find generally uninteresting a treat to watch. Thanks for doing what you do :)
Your channel is gem! Haven't seen any channel which spend so much time in food experimenting! So much to learn...
"yeah baby!" You sound so genuinely happy and excited, it makes my day 20x better, I can't even explain it. Love your videos, love what you do.
"when you go to work, when you go to church, when you pay your taxes..."
I see the reference you made there.
It's official, we're screwd coppertop
You caught that as well, I see.
Looks absolutely lovely, definitely will give it a shot in summer camp with children. Thanks for the idea. Keep up the good work Michael.
I love the fact you used the flowers of the hawthorn! Hawthorn with so many uses and we are planting them on our property to have plenty in the future.
Now, I know it would have required more handling, but I think rolling it out to be a bagget (hoagy roll) it would have been a better bread. Still though, you did a bang up job of it and produced an edible bread. It is inspiring to us, thank you!
cottagecore isnt an aesthetic but a lifestyle wow he literally made flower-bread 😭 what a cute concept 💕
Ikrrr 😭🌼🥖
Mr. Mike your videos are always informative, full of good tips, and above all endearing and entertaining. Thank you for sharing with us.👍😊
This man is out here creating entirely new genre's of speedrunning. Personally I can't wait for the fully developed meta with the yeast-yield tables of different plants, roots and household objects, and completely optimized sugar to flour ratios.
This is so exciting!
I already make my own bread regularly (no knead ciabatta and no knead sandwich are my current defaults), but I've been wanting to try making sourdough for some time now. The idea of using something additional from the environment to boost the starter is wonderful. I look forward to any updates on this!
You make my Saturday mornings. Love a bit of off-beat baking like this.
Your videos are always superb. I never go away from here without having learned something. The videos are always spot-on, thank you.
Very very nice video. I also respect your honesty when it comes to not knowing this or that
I love when automatic shrimp 🍤 uploads
I just came to a realization. Mike is like an IRL English version of Uncle Iroh; a kind and wise older man who you feel comfortable around.
That was very interesting.
Thanks for doing that experiment. I love your videos. They are interesting, varied and entertaining.
Nice reference to The Matrix there, your range of interests never ceases to amaze me !
I'm probably not the only person to mention this...
Kitchen towel - yup
Kitchen paper - yup
Paper towel - yup again
Kitchen paper towel - how very Atomic Shrimp of you!
You are SPOILING US with all of these uploads!
Good job, awesome as always, I love how you say and do it with 100 percent clarity 👊
I didn't even have to look to know this was a successful experiment, the sound of you cutting into it was wonderful.
Surprisingly successful I'd say! Well done! x
I was reading through your initial experiment on the website and I think people are often surprised when their sourdough isn't as sour or tangy as store bought sourdough. Most of that comes down to the lactobacillus and how you form you preferment. It is amazing the variety of flavor you can get from just flour water and salt!
What the heck. I was thinking yesterday that you should try a sourdough and wondered if you would ever attempt it....madness! Love it
I love it that he post so many different things
Your intro always gives me Phoenix Nights vibes. Great video!
It's official, we are now in the Matrix
Thank you for the great baking episode. I love sourdough bread 🍞.
Lovely idea to forage for the hawthorn flower heads but the same can be achieved with just flour and water (not even sugar added). I've only ever made a starter twice. The first time I threw it away as for a while it stank to high heaven of vomit, and I was sure it was dangerous. I then learned this was a period of time to be gone through and since then my second attempt has served me well for years. It lives in the fridge and I feed it every couple of weeks or shortly before I'm making a loaf. Yours were much, much faster to start to bubble. There's no way mine was fit to use for couple of weeks! There's absolutely no doubt that you got a rise to your loaf and achieved an edible loaf. Well done!
This would be perfect for a 7 day limited budget challenge. You could give it around 60 hours instead of 48, and then have some bread for the rest of your meals
When I could only see one spoon to mix the jars I got anxious, no joke was greatly relieved when you pulled a second a one out
Nothing better than an atomic shrimp video to start the morning off
It was very satisfying to see you use proper technique during your experimentation. I found your channel through the scambaiting videos, but the variety of videos you publish is very refreshing. Thanks.
Mike you are becoming like a food scientist lol you have soooo much knowledge, thank you for sharing, had no idea about yeast on fruit skin! Love learning & I certainly learn over here :)
man I love your videos, this was so relaxing to watch thank you
I don't have the skills nor even patience to do this or bake bread but it sure isn't stopping me from listening to the explanations 😊
Very interesting. Looking forward to see what happens in part 2!
Ooh commenting at the moment of upload, feeling special.
I think the hawthorn starter was more loose because yeast breaks down gluten. The channel 'Bread by Joy Ride Coffee' has some awesome techniques for sourdoughs. I find feeding my starter with 1 part starter, 2 parts water, and 2 parts flour is perfect. Cheers!
I think you’re going to get a visit from the ‘toast tax-man’ soon on grounds of attempted evasion. I suppose you’re going to try to use some loophole defense like, “the buttered bread, while warm, was not actually toasted.”
"Yeast is everywhere, even when you pay your taxes" - okay, I'll keep guard here and make sure Jeff Bezos, Mark Zuckerberg ane Elon Musk don't get in to see this.
these damn billionaires stealing all of our *_y e a s t_*
@@tronche2cake Well, they make lots of "bread" and "dough", don't they? ... .... ... ... ... ... I'll get my coat.
What a cool video idea, and interesting results.
Great timing! I'm tackling sourdough bread too after a long while of giving up.
Love your videos - keep up the good work 👍👍👍
Great video. I had pretty good success after a few attempts but I was given some starter to upkeep so this has given me the imputus to try again from scratch. 👍
My sourdough Sauron or „Souron“ has been going for like 6 months and the bread is getting way better now :) I have to go into wheat bread at some point, Sourdough rye bread is just way better in my opinion. Also quite biased as a German.
Would you mind to share you favourite recipe for your rye bread?
Der Name ist einfach zu gut!
Wait until it’s nien months
You Germans and your rye bread mastery … are very lucky. My favorite German baker is _The Bread Code_ at the moment.
@@sittingstill3578 thank you for the recommendation!
That was really interesting, really enjoy your work
Thanks for doing this, Mister Shrimp. I'm sure it would have been much more lucrative to don the zany RUclipsr Voice (tm), stick sponsorships throughout the video and only cover topics that attract only the most mainstream and surface-level crowds; however, your devotion to variety and a genuine nature mean you shine brighter than they ever will!
I love this! I tried my hand at making sourdough bread (ironic, in that I have a gluten allergy) but never quite managed to pull it off with any success. Best left to those who can do it well!
Looks fantastic!!
That was definitely a Matrix reference at the beginning, the bit about yeast being everywhere
Really pleased to see you doing some baking. Some of the bread I have seen you eating is well suspect. You can see that there is no big mystery to making ace bread. You can make it in ten minutes in the evening prove overnight, knock back and shape and you will have fresh bread for brunch 👍🏾
0:57 Was that a Matrix reference? It's been a while since I heard those words in that order 😀
Yes!
Thank you! I knew it was something 😅
Such a great, subtle reference. Bravo Mr. Shrimp!
Wow this is interesting. You could use that if you did another weekend "survive on fixed amount of money" if you changed the rules. Great video as always.
That bread actually turned out beautiful
There’s some kind of flocculant on the flowers? No idea what or why.
That loaf got some serious oven-spring, you should be proud!
Super interesting as always Sir Shrimp! Would like try something similar with wild yeast myself now
Pain de Campagne is definitely a crap shoot.I prefer the French Starter version of bread.I used to keep a sourdough starter in a ceramic jar special for the job.Even the established starter could give a random quality.French Starter is the one where you make a regular loaf but take a knob of the dough,disssolve in cool water and keep overnight,then feed and refrigerate it 2 more times,then you have a starter which is not sourdough,but has an amazing flavor.Your bread was baked correctly,being a sourdough its going to be quite crusty,which is one of the best features of sourdough.Also the first loaf out of a culture may not be developed,as the culture ages it will get quite strong flavored.Keep up the good work,I love you showing people natural bread,they are used to the sad stuff from a grocery shelf.If people do not appreciate a hard crust just store in a plastic bag for a while after it cools or at least is not still hot, and it should soften a bit.I personally am a crust lover.
this is a tool assisted speedrun and therefore i cannot merit it with being a true speedrun. thanks.
mate i'm a professional baker, not a bread baker though, i have to say, i make cakes and brownies, but i've been helping the guys every now and then. the oven is soooo important. more so in my job, as sweets are darn demanding. you can make the best dough in the world, bread is never going to be super good in a regular home oven with a standard recipe. you need to adjust everything specifically for your oven. my friend is super good at making homemade pizza, but since she's got a new, amazing oven, she's telling me the pizza is not so good. why is she suddenly so bad? no, new oven.
we have been demanding maintenance to our boss quite a few times, to keep the standard as we like it. it is a pain in the butt, but you know, we are paid for that :P
Loved all of this. I had a lot of fun with sourdough last year, and now I'm wondering what cultures are around my locality yet to be discovered.
Looks good 🙂
Maestro at work
Hi Mike, I never thought this was possible in such a short amount of time. I’ve been making sourdough bread for a couple of decades- there are several ways to cultivate wild yeasts. I’d have been interested to see if using a different less treated flour would have a different result. Ground stone rye or wholewheat flour might speed up the cultivation. Well done Mike, as always informative and entertaining 👍🏻
Yes, rye has a higher sugar content than wheat, and also gives a better flavor, IMO. Most German sourdoughs use rye for the starter and then a blend of rye and wheat for the bread. Wholegrain rye is ideal, as the outer layers of the grain (the bran) tend to have more wild yeasts in them.
Depends on how long it’s been since you washed your feet.
f e e t
Ask your mom...
f e e t
f e e t
He has risen!
Those jam jars are really helpful, that company got my business for life just because i always need more jars (also the jam is really good)
Haven’t watched it yet but it’s such a coincidence as I just started my sourdough this week! Uncanny timing!
Im saying you got a result!
Thanks - cant wait for the sourdough video.
David
S Carolina
Great video as always! Watched it while I was baking some French baguettes.. only problem is it’s 1:30am my time. Which in my opinion is the best time for fresh bread. Cheers!
Love your videos!
I first had sour dough bread when I was a teen. I did not like it. So now, 40 some years later & never having eaten sour dough again, I thought I should give it another try because tastes change as you age. So I bought a small loaf of sour dough bread and buttered & ate a slice. And I still do not like it. 😄
_"It is impossible to make bread from scratch. To truly create anything from scratch, you must first create the universe."_ - The Soul Called Mr Barrister John Warosa
Interesting....🤔
The rise....the shape of the pan definitely helped there, as well as the steam from the water tray.
I don't see why this wouldn't work. Of course, it will only get better as time and feedings continue.
I always hate throwing half away each time and usually make a little loaf of some sort. Making flat breads, naans, pitas, etc make excellent use of these scraps.
I got a craving for sour bread... thanks a lot. :)
Another wonderful post. An related thought; I was posting an elderflower champagne recipe elsewhere and wondered if that sort of reaction could be captured in a fragrant sweet pancake/waffle concoction. Just a thought.
Elderflower are opening now. Going to make something with them this year
very interesting! I wonder if different yeast collected from different plants would taste different??
I reckon it's probably a bit regional
@@AtomicShrimp I remember anecdotes of Belgian Geuze (the spontaneus fermentation wheat beer) in some breweries only coming out right if the vat was set out under the right part of the thatched roof...
@@AtomicShrimp do you think it works the same way as cheese making, where different kinds of sourdough starter can be made in specific areas only?
Well, yes! It is! My dad does it all the time, and he even had me make a video about it.
Minor correction, yeast isn't necessarily single-celled though often it is.
Many yeasts can form hyphal mycelia, or pseudohyphal mycelia, or even just pseudohyphae. These can be very complex, or very simple, and usually have the purpose of overcoming physical barriers to infection, e.g. Candida albicans, the yeast which causes thrush, infects a patient as a single-celled form, becomes multicellular to invade into the bloods stream, then single-celled to disperse throughout the bloodstream, then multi-cellular to invade different body compartments
I think sourdough starter prepared ahead of time with pennies' worth of flour, is fiar game, for those budget-challenge videos. And maybe make flatbread without yeast, in one of the days, to give people an alternative.