great video. my starter is over 4 years old and lives in the fridge. I only use it on the weekends. I use it cold and mostly unfed. that dose make for some challenges but it still works. its very forgiving.
It is forgiving! early on when i was learning i was surprised it stayed alive with all i put it through! thank you for the kind words! thanks for watching!
Great explanation! Thank you for these short/sweet videos. They are REALLY helping me with Bubbles (I named my starter) to keep her smelling and tasting great since am new to sourdough. I just love growing and cooking with Bubbles and the awesome discard she gives me. Oh, my husband does too! 🥰❤️
When fermenting in the fridge, what are the steps to take until bake? I.e., bring to room temperature for x time, put in oven right away? Etc. Thank you
I’m newer to sourdough, but my understanding from what I’ve read and my experience, is that it’s easier to work with cold dough straight out of the fridge, it’s easier to score, and it keeps its shape more. Dough that’s been taken out of the fridge can take up to 4 or so hours to reach room temp, so you may run into an issue of over proofing, losing structure, and it’s harder to score it when it’s not more firm from being cold. From what I’ve read neither is wrong, but cold dough can be baked just fine and is easier to work with
Hi! I live in India and here temperature in the end of September is around 30°C. How much time it may take to ferment dough on the counter? What if temperature is around 40°C?
Not very long! In warmer temperatures you will have to experiment and watch your rise to see when it peaks. What kind of dough are you making? Or are you just talking about your starter?
My crumb comes out too gummy. It’s not underbake, i took it’s internal temp. I let it bulk ferment untill it grew 50%. I baked it on my dutch oven sealed at 450F for 20m, without lid at 400F for 25m. My started was doubled in sized, I used 20%.
Hmmmm...I would start bake with preheated oven and dutch oven at 500 first 20-25 min then remove lid and continue at 425 for remaining bake time....also could be flour you are using doesn't have a high enough protien content, let's say regular all purpose flour which is gunna be sticky...and hydration....but honestly it sounds mostly like a temp issue tho a few other factors are inline with it as well. Dnt give up..happy baking!
@@mrzmorphine I agree about the temperature. Also, I always use King Arthur Unbleached Bread Flour and about 10-20% mixed of their Whole Wheat Flour. Great protein and such great taste! Bon Appetite... However, I feed my starter with Unbleached All-Purpose Flour and about 10% Rye Flour. Just another crazy bread baker. Love your channel and all your tips!
@@BlakePSmith-kc2jy niiice! I also am another crazy bread baker and a long with that comes lots of experiments lol...tweaking is a must becuz we all live in diff areas so what works for one usually doesn't for the majority. I only use AP flour to feed mine tho cuz costs are rediculous and I have steered away from the bread flours also cost related and jus started using AP and I add usually 30-40 grams of wheat I sub in to AP during initial mix...sometimes I add more jus depends on me mood😂 BUT honestly they all turn out wonderful loaves and it comes down to knowing ur starter....it's a relational thing ya kno? Ofc u do! So that being said I have also had great success with and without the Dutch oven at a 430 temp for 20 min with lid on and 20-25 with off I've come to prefer the lower temp over the higher one for my loaves....I save the high temps for my pizza...yummmz😀
I just found your video, it was very helpful! After proofing the dough in the refrigerator, do you put it straight in the oven or do you let it come to room temperature first?
The yeast works best at 90 F, on the counter. On the counter makes gas. The bacteria continues to work above freezing. Bacteria work in the fridge. KISS
great video. my starter is over 4 years old and lives in the fridge. I only use it on the weekends. I use it cold and mostly unfed. that dose make for some challenges but it still works. its very forgiving.
It is forgiving! early on when i was learning i was surprised it stayed alive with all i put it through! thank you for the kind words! thanks for watching!
Great explanation! Thank you for these short/sweet videos. They are REALLY helping me with Bubbles (I named my starter) to keep her smelling and tasting great since am new to sourdough. I just love growing and cooking with Bubbles and the awesome discard she gives me. Oh, my husband does too! 🥰❤️
Im so glad to hear it! thank you for watching!
Thank you for creating this channel!
Best video I've seen on fermenting sourdough! Thank you for explaining it so simply.
Great explanations! For people like me who are trying to make their sourdough as sour as possible, these tips are really helpful. Thank you.
Thanks for the info.
Friendly advice…the different camera angles is not needed.😊
When fermenting in the fridge, what are the steps to take until bake? I.e., bring to room temperature for x time, put in oven right away? Etc. Thank you
I’m newer to sourdough, but my understanding from what I’ve read and my experience, is that it’s easier to work with cold dough straight out of the fridge, it’s easier to score, and it keeps its shape more. Dough that’s been taken out of the fridge can take up to 4 or so hours to reach room temp, so you may run into an issue of over proofing, losing structure, and it’s harder to score it when it’s not more firm from being cold. From what I’ve read neither is wrong, but cold dough can be baked just fine and is easier to work with
Thank you! @@baileydubs
Hi! I live in India and here temperature in the end of September is around 30°C. How much time it may take to ferment dough on the counter? What if temperature is around 40°C?
Not very long! In warmer temperatures you will have to experiment and watch your rise to see when it peaks. What kind of dough are you making? Or are you just talking about your starter?
Thank you so much! This answered so many of my questions.
This is information I needed to know. Thank you!
What temperature is your fridge when you cold proof?
Thank you
Thanks ma'am for the tutorial... really helpful 🙌🏽
My pleasure 😊
My crumb comes out too gummy. It’s not underbake, i took it’s internal temp. I let it bulk ferment untill it grew 50%. I baked it on my dutch oven sealed at 450F for 20m, without lid at 400F for 25m. My started was doubled in sized, I used 20%.
Hmmmm...I would start bake with preheated oven and dutch oven at 500 first 20-25 min then remove lid and continue at 425 for remaining bake time....also could be flour you are using doesn't have a high enough protien content, let's say regular all purpose flour which is gunna be sticky...and hydration....but honestly it sounds mostly like a temp issue tho a few other factors are inline with it as well. Dnt give up..happy baking!
@@mrzmorphine I agree about the temperature. Also, I always use King Arthur Unbleached Bread Flour and about 10-20% mixed of their Whole Wheat Flour. Great protein and such great taste! Bon Appetite... However, I feed my starter with Unbleached All-Purpose Flour and about 10% Rye Flour. Just another crazy bread baker. Love your channel and all your tips!
@@BlakePSmith-kc2jy niiice! I also am another crazy bread baker and a long with that comes lots of experiments lol...tweaking is a must becuz we all live in diff areas so what works for one usually doesn't for the majority. I only use AP flour to feed mine tho cuz costs are rediculous and I have steered away from the bread flours also cost related and jus started using AP and I add usually 30-40 grams of wheat I sub in to AP during initial mix...sometimes I add more jus depends on me mood😂 BUT honestly they all turn out wonderful loaves and it comes down to knowing ur starter....it's a relational thing ya kno? Ofc u do! So that being said I have also had great success with and without the Dutch oven at a 430 temp for 20 min with lid on and 20-25 with off I've come to prefer the lower temp over the higher one for my loaves....I save the high temps for my pizza...yummmz😀
Still love watching…🥰
Thank you so much Betty! that means so much to me! (:
Perfect. Thank you
I just found your video, it was very helpful! After proofing the dough in the refrigerator, do you put it straight in the oven or do you let it come to room temperature first?
Or do you bulk ferment in the fridge and proof at room temp? More tutorial, please!
The yeast works best at 90 F, on the counter. On the counter makes gas. The bacteria continues to work above freezing. Bacteria work in the fridge. KISS
❤ Daily 🇬🇧