I can't tell you how reassuring it is to see even an amazing baker like yourself struggle with your dough from time to time. It helps me "shrug it off" when I experience similar issues as a novice. Thank you for being willing to show the reality of baking rather than just glamour shots!
I hadn't really thought about reducing my inoculation for longer fermentation. My dough rises faster than I'd like. I sometimes refrigerate it to extend the fermentation, but I might try reducing my inoculation. I'll try cutting it in half or so next time. I don't really measure anything, I just eye it. I totally appreciate that you're willing to take the time to measure everything and do the science so that I don't have to. Several of your videos have had a significant impact on my sourdough journey. Adding the salt to my flour for autolyse, for example... I changed my techniques and methods a few times based on your experiments, so very thankful for all your good work!
Found this channel a couple of days ago and I've been binging, love the presentation style. It is confirming a lot of my experiences were not mere chance.
Hm, can I think aloud here? The autolosys will go ahead even with salt, as you know. Salt at the start of the mix helps to prevent the oxidation of caratinoids and thus preserves flavour. But you are hand mixing and oxidation is not a problem. It toughens the gluten of course, but it can do that if added with the levain. Some people hold the salt back until after the first 1/2 hour of bulk ferment so that the lactobacillus and yeasts get a good start. But then do they they gobble up too much of the sugars? Is there another of your superb experiments in the offing here? Thanks for another of your superb videos, as always.
I've been watching sourdough videos for around 6 years. Different videos, different sources and chefs. This is by far, the most clear person that deliver you information. This is because this chef go over different variations in which you can understand the cause and effect of any variable you may change in your recipe. Additionally, he is not using stand mixer which makes it easier for you to make. I have a request for you, can you please test different types of ovens? one with fan on/off, small and mid size oven ($100 vs $1000). I would like to see how it affects the bread. Thanks.
Yes....I'm learning something every time I watch...thank you...I'm new to this....I'm 53 ...been baking delicious bread my whole life & sourdough is new to me and wow is it different to work with....😎
Wonderfully descriptive videos. Thank you so much. Just begun on our sourdough adventures (thanks to Covid 19 lockdown) and my wife and I are at last beginning to have some successes. Your excellent videos are so very helpful in our quest for the perfect crumb and crust. Thank you again.
Thank you, Very Interesting! I was expecting more starter to make it more sour, but now I understand it's the longer fermentation process. But it appears that if you're short on time or your starter is not super active you could use more starter to have a shorter fermentation period and get the loaf made on time.
Excellent video. My kitchen and house is very cold (60F/ 15.5C) and fermenting takes forever. Since all this crazy is happening I am using it as a great way to get back to making bread again. I just started my yeast trap and hopefully I’ll have a healthy starter in about 6 days!
You have the best channel for sourdough bread. I subscribed to your channel . I've learned more from your channel than all the other channels combined. Thank You so much.
Great job keeping an orderly sequenced demo. It clarifies several questions I had. Rather than go through the process over a week you managed to get it done in a single batch. Makes me think. Thanks.
I'm originally from just outside San Francisco and grew up eating Sourdough bread on Fisherman's Wharf, right by the Golden Gate Bridge. My mother made SD bread & I remember her telling me that leaving in the refrigerator, brought out the "tang". That's the way I go it and make a lot of Sourdough bread. I made SD biscuits and crackers also. Thank you for your video. I'm poor when it comes to scoring with knives ... I use a pair of kitchen shears. LOL
You save me so much time and effort. I am always curious to try out every possible way of doing things in order to find the best. Thank you for making your experiment video. Keep them coming.
This was an amazing video and couldnt have come at a better time! After a long convoluted calculation, I am making a dough similar to your 30%starter, but with whole wheat flour and rye! And funny enough, my numbers are almost exactly like urs-mine is 390g flour incl starter + 25g gluten! will let u know how my bread turns out!
I bake a lot of bread, and I generally use about 15% inoculation. I use a proofing box so I can control the proofing temperature. I find that 15% gives me just the right amount of tang, and conserves a little starter when making many loaves.
Love your experiments! I was just wondering this exact thing tonight when I was folding.. No lifting my dough from the last video I watched from you! Thank you! Good music too!
Foodgeek In 1975 I traded my Martin D 18 for a brand new SL Mossman guitar. And I still have it and it’s in beautiful condition. I had the neck reset about 10 years ago but that’s it. Handmade in Kansas City. Have you ever heard of Mossman?
Terrific video ... not only from an experimental viewpoint but also from a technique viewpoint. I'll also check out that beginner video. I need a good "go to" bread.
I know a lot more about Neapolitan Pizza than bread. We're typically looking to do a 3 day ferment at 18°-20°C with somewhere between 1-3% starter or even less. The salt content plays a significant role in controlling the fermentation. In this scenario the wheats own enzymes come into play and proteases from both the wheat and the culture are breaking down gluten to develop umami flavours. A lot of starch and sugar is consumed during this process, you end up with a softer product, more "digestible" as they say in Naples. As someone with serious blood sugar problems it is pretty much the difference between bread and no bread.
@@Foodgeek You need the starter to be at its absolute maximum of activity. If the starter is a bit acidic the final dough will be too, this effect is surprisingly prominent. In Naples they will mix salt water and starter together, then mix in 80% percent of the flour, 20 minute "riposto" (I do 120 minutes) then "dust" in the last 20% and knead. Great videos, I'm going to watch more of them and brush up on my bread ;)
Frankly I'm happy seeing other people struggle a bit with sticky dough because I'd felt like I must have been fucking something up all along with these videos from Fresh Loaf and Baking with Jack where they never get any sticky dough
Great video as always. I was wondering what difference a levain makes as opposed to straight starter. Is this something you could investigate? Or have you done so already?
The biggest difference if you want to match the flours in the bread and if you want to be able to time using the starter at its peak. If that's not important to you, just use your starter that has peaked in the last 12 hours or so (or even unfed starter from the fridge, which I did do a video about) :)
_"I was wondering what difference a levain makes as opposed to straight starter."_ That question doesn't make sense without you saying what flours and proportions you use. Obviously if you use the same proportions and same flours, they'll be identical!
I live all these experiments. It’s great to see the result of these experiments that I just don’t have time to carry out myself. I’d love to see any experiment you can think of!
Wow thanks! I've been trying to figure out if I am using the correct amount of starter but it all makes sense now if you think about it mathematically with a "unit" of starter needing the correct amount of time to feed, multiply and do it's thing.
Maybe you mentioned this but I missed it: did you compensate the autolyse ingredients to make the hydrations the same? Presuming you're using a 100% hydration starter, the more you add the more hydrated the dough will be.
I think the advantage of using more starter is to be found in a shorter fermentation and a quicker loaf. With 30% starter I expect you would get good sourness taste without having to wait the 36hrs you did? Your long fermentation would have all the loaves on a par with sourness.
Cool t-shirt! :) I often wondered this. I did not know the term inoculation applied to sourdough bread baking, makes perfect sense! I learned many things today cheers my brother!
I like your simple but effective square bulk container. Seems to me to negate the need for Breadcode's "hack" of a small sample jar to watch for dough rise. I don't see any product details for this item, do you have any?
Hi Sune, I used to be an engineer before I retired so I'm a bit of a geek too. One thing that's bothering me is the flour in the sourdough starter is not considered when calculating baker's percentages. Shouldn"t it be?
I enjoy experiments! But I hate the step putting dough in refrigerator for over night. Since the dough is ready to bake, is it necessary to do a cold fermentation? Can I directly go for baking at this point? Thanks if you may answer my question.
Very interesting, thank you! Subscribed. I would like to learn more about under- and over-fermentation and how it affects the results. Can I find something like that on here?
At least one or more of his vids have addressed that. Look at the playlist. Generally, over fermentation interferes with the oven spring and results in a denser, flatter loaf.
I think the additional time in cold fermentation balanced then out. What if you did the same experiment with no more than 24 hours between autolise and baking?
Thanks for the test. I noticed your basic recipe uses around 20% levain (by flour weight). I have another recipe (from a friend) that uses 50% levain (by flour weight). Have you ever done tests with that much levain? How would it change the dough? Does it impact the fermentation or dough consistency?
Maybe I didn't pick it up, but if assuming your starter is equal amounts of flour to water (100% hydration) and your hydrolysed base dough sits at 85%, then the more starter you add the higher hydration. This theoretically should make a (albeit small) difference to the final dough. Now, why the 10% comes out flatter then is a bit weird. Any thoughts, Sune. BTW: that spot on your countertop with the joint rubs me in the wrong way:-)
Doesn’t higher starter percentage also equal higher hydration, since the starter should be 100% hydration? This would affect the final hydration of the dough. I wonder what the results of an experiment would be if the initial hydration at the point of autolyse was altered to offset the relative increase in hydration from adding more starter.
I love your videos. The music is just right and as soon as I learn all the terms my bread will be amazing too. Right now my SD starter is not working. I guess you can’t make a starter with sprouted bread???? Can you???
Have you heard of Baking with Jack’s sourdough starter method called the “scrapings method”? He has hundreds of videos on baking. I’m thinking of using this method as I only baking once or twice a week. Would love to hear your thoughts, just RUclips search “scrapings method sourdough” and it should come up 😊
Wow.. This is really nice... But, i have a question. What is the best time to use the starter? Is it after we feed them, or after it rises, or after we keep in refrigerator overnight?
A Levain means different things in different areas and different countries. Same thing applies to a Bigga. My understanding of a Levain is 'it is a piece of dough saved from the previous batch'; Bigga - same thing. So I was wondering if you would do a comparison between bread made from a piece of dough from the previous batch and bread made from a sourdough starter.
I'm disappointed that you mention the greater the quantity of inoculation the faster ferment, but by how much faster? I've been wanting to know how much faster per increase in starter. Was it 10% faster or 50% faster? If I have less time for bulk is it worth it to increase to 30% from 20.
Hey Sune, thank you for the content amazing in so many ways! One possibly silly (I've only baked 4 loaves so far) observation/question. I noticed you state dough inoculation as a ratio of starter mass (including water) to the mass of dry flour. Of course this is a matter of nomenclature (thanks for being explicit about your starter hydration and very clear about experiments overall, so that conclusions are understandable and we can calculate whatever other ratios ourselves), but shouldn't inoculation be the ratio of fermented flour mass from the starter to the mass of total flour (denominator being the same as in hydration calculation)? I feel that way the inoculation figure could be reused with other starter hydrations, whereas if I use your inoculation with a differently hydrated starter I can't really expect any similarity in results.
i would love to see an experiment on how to get a nice open crumb with 100% whole wheat flour. i know i can't expect anywhere near the same results as i would get with white flours, but it would be interesting to see what factors would have to change to get the "best" crumb and oven spring in a 100% whole wheat sourdough 😊
Also I wanted to know why sourdough needs that PREshape time and you can't just form the boule immediately after the bulk ferment and then let it rise? Trying to master my sourdough so I can eventually sell it, but I also like to save time.
Hi Sune! I'm a new subscriber and found this very useful (as are all your other bread videos). The links to the formulas for the 3 breads you made go to your bread calculator page and doesn't show the percentages. Or maybe I missed something.
Very interesting experiment! Do you think it actually can make a difference when we put the salt? I noticed that people add salt sometimes before put the starter (flour, water, salt, and then wait wait wait + starter/levain ) ; sometimes after the autolysis (flour, water and wait wait wait....and then + salt + starter/levain) , sometimes we just put everything all at once.
I was wondering if it makes a difference on whether you include the leavin in the beginning before autolyse or would that interfere with the autolyse. Have you done that experiment yet?
Ok. Exactly opposite to what I thought. I was using 200 g of starter per single loaf. My starter at 100 % hydration so you also answered another question for me. - that being does starter have to be 50/50. I was contemplating going to a 70/30 since I like making bread at that hydration level. Might start doing so but habits hard to break. A watery starter just looks sickly. Oh well. Thanks for great video.
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
I love your logical approach and your willingness to try anything :)
Thank you
I can't tell you how reassuring it is to see even an amazing baker like yourself struggle with your dough from time to time. It helps me "shrug it off" when I experience similar issues as a novice. Thank you for being willing to show the reality of baking rather than just glamour shots!
I hadn't really thought about reducing my inoculation for longer fermentation. My dough rises faster than I'd like. I sometimes refrigerate it to extend the fermentation, but I might try reducing my inoculation. I'll try cutting it in half or so next time. I don't really measure anything, I just eye it. I totally appreciate that you're willing to take the time to measure everything and do the science so that I don't have to. Several of your videos have had a significant impact on my sourdough journey. Adding the salt to my flour for autolyse, for example... I changed my techniques and methods a few times based on your experiments, so very thankful for all your good work!
I was actually planning to do this test on my own soon. Once again you do the legwork that benefits my brainworks.
I'm happy to be your legs :D
As I was watching this vid I was thinking just that. Now that the work is done, I can sit on my duff streaming garbage I normally wouldn't watch.
Found this channel a couple of days ago and I've been binging, love the presentation style. It is confirming a lot of my experiences were not mere chance.
Welcome aboard! 😁
Hm, can I think aloud here?
The autolosys will go ahead even with salt, as you know. Salt at the start of the mix helps to prevent the oxidation of caratinoids and thus preserves flavour. But you are hand mixing and oxidation is not a problem. It toughens the gluten of course, but it can do that if added with the levain.
Some people hold the salt back until after the first 1/2 hour of bulk ferment so that the lactobacillus and yeasts get a good start. But then do they they gobble up too much of the sugars?
Is there another of your superb experiments in the offing here?
Thanks for another of your superb videos, as always.
I've been watching sourdough videos for around 6 years. Different videos, different sources and chefs. This is by far, the most clear person that deliver you information.
This is because this chef go over different variations in which you can understand the cause and effect of any variable you may change in your recipe.
Additionally, he is not using stand mixer which makes it easier for you to make.
I have a request for you, can you please test different types of ovens?
one with fan on/off, small and mid size oven ($100 vs $1000). I would like to see how it affects the bread. Thanks.
Yes....I'm learning something every time I watch...thank you...I'm new to this....I'm 53 ...been baking delicious bread my whole life & sourdough is new to me and wow is it different to work with....😎
Wonderfully descriptive videos. Thank you so much.
Just begun on our sourdough adventures (thanks to Covid 19 lockdown) and my wife and I are at last beginning to have some successes. Your excellent videos are so very helpful in our quest for the perfect crumb and crust.
Thank you again.
Thank you, Very Interesting! I was expecting more starter to make it more sour, but now I understand it's the longer fermentation process. But it appears that if you're short on time or your starter is not super active you could use more starter to have a shorter fermentation period and get the loaf made on time.
Excellent video. My kitchen and house is very cold (60F/ 15.5C) and fermenting takes forever. Since all this crazy is happening I am using it as a great way to get back to making bread again. I just started my yeast trap and hopefully I’ll have a healthy starter in about 6 days!
Thanks :) Let me know how it goes :D
You have the best channel for sourdough bread. I subscribed to your channel . I've learned more from your channel than all the other channels combined. Thank You so much.
Your technique with the dough scraper is impressive especially with the super sticky 30% mixture. Well done!!!
Great job keeping an orderly sequenced demo. It clarifies several questions I had. Rather than go through the process over a week you managed to get it done in a single batch. Makes me think. Thanks.
do you know how super relaxing your voice is my dude
I'm originally from just outside San Francisco and grew up eating Sourdough bread on Fisherman's Wharf, right by the Golden Gate Bridge. My mother made SD bread & I remember her telling me that leaving in the refrigerator, brought out the "tang". That's the way I go it and make a lot of Sourdough bread. I made SD biscuits and crackers also. Thank you for your video. I'm poor when it comes to scoring with knives ... I use a pair of kitchen shears. LOL
You save me so much time and effort. I am always curious to try out every possible way of doing things in order to find the best. Thank you for making your experiment video. Keep them coming.
These experimentations are great. I learn so much from your thorough observation. Thanks Sune.
Thanks again! You continue to be the best teacher on RUclips!
Thank you
Your channel is absolutely awesome! I've been following you for a week now. Can't stop watching your videos. Hilsener fra Mellemamerika. ✌️✌️🙏🏿
Thank you ❤️
This was an amazing video and couldnt have come at a better time! After a long convoluted calculation, I am making a dough similar to your 30%starter, but with whole wheat flour and rye! And funny enough, my numbers are almost exactly like urs-mine is 390g flour incl starter + 25g gluten! will let u know how my bread turns out!
I literally love your videos, Sune! Thanks so much for all of your help and hard work!
I bake a lot of bread, and I generally use about 15% inoculation. I use a proofing box so I can control the proofing temperature. I find that 15% gives me just the right amount of tang, and conserves a little starter when making many loaves.
How do you decide how much flour and hydration you want to use for each loaf? I love your experiments!
Love your experiments! I was just wondering this exact thing tonight when I was folding.. No lifting my dough from the last video I watched from you! Thank you! Good music too!
is there a taste difference when mixing with a Telecaster as opposed to a Strat?
It's about the same. Les Paul is wildly different, but I traded mine for a Martin HD-28 :D But acoustics are horrible for sourdough ;)
Foodgeek In 1975 I traded my Martin D 18 for a brand new SL Mossman guitar. And I still have it and it’s in beautiful condition. I had the neck reset about 10 years ago but that’s it. Handmade in Kansas City. Have you ever heard of Mossman?
@@kicknadeadcat I have. Good things!
I find myself saying things like, “that’s a beautiful f*ckin’ dough!” Love this channel.
I love your channel and your shirt. You keep it so simple and basic.
Thank you. Its about 75 F today and I use 25% starter with 85% hydration, it does ferment fast, so I have to stretch and fold every 30 mins.
Terrific video ... not only from an experimental viewpoint but also from a technique viewpoint. I'll also check out that beginner video. I need a good "go to" bread.
Thank you so much
"I think this dough might be cursed." Pulls out perfect loaf from oven...
I know a lot more about Neapolitan Pizza than bread. We're typically looking to do a 3 day ferment at 18°-20°C with somewhere between 1-3% starter or even less. The salt content plays a significant role in controlling the fermentation. In this scenario the wheats own enzymes come into play and proteases from both the wheat and the culture are breaking down gluten to develop umami flavours. A lot of starch and sugar is consumed during this process, you end up with a softer product, more "digestible" as they say in Naples. As someone with serious blood sugar problems it is pretty much the difference between bread and no bread.
That sounds like a flavorful dough. I gotta try that with bread :) (and pizza)
@@Foodgeek You need the starter to be at its absolute maximum of activity. If the starter is a bit acidic the final dough will be too, this effect is surprisingly prominent. In Naples they will mix salt water and starter together, then mix in 80% percent of the flour, 20 minute "riposto" (I do 120 minutes) then "dust" in the last 20% and knead.
Great videos, I'm going to watch more of them and brush up on my bread ;)
Frankly I'm happy seeing other people struggle a bit with sticky dough because I'd felt like I must have been fucking something up all along with these videos from Fresh Loaf and Baking with Jack where they never get any sticky dough
Absolutely love your videos you are bringing back my love for baking again
Love these experiments
Another great experiment! Thanks much, Sune!
Thank you
Great video as always. I was wondering what difference a levain makes as opposed to straight starter. Is this something you could investigate? Or have you done so already?
I have been thinking about this too, I hope we get an answer!
The biggest difference if you want to match the flours in the bread and if you want to be able to time using the starter at its peak. If that's not important to you, just use your starter that has peaked in the last 12 hours or so (or even unfed starter from the fridge, which I did do a video about) :)
_"I was wondering what difference a levain makes as opposed to straight starter."_
That question doesn't make sense without you saying what flours and proportions you use. Obviously if you use the same proportions and same flours, they'll be identical!
Thanks for this video. My room temp is 29-37*C all year round. This helps me reduce the amount of starter to use in my bread to slow things down.
Fantastic. Thank you, finally a simple approach. Who can be bothered with all the other recipes.
Thank you Sune. I love the way you explain the experiment 😊
Love your experiments and videos. Always enjoy them. Cool shirt too.
Hi, why do you need to undertake the final shape after pre shapeing? You kneaded and then used the right tools.
I live all these experiments. It’s great to see the result of these experiments that I just don’t have time to carry out myself. I’d love to see any experiment you can think of!
Wow thanks! I've been trying to figure out if I am using the correct amount of starter but it all makes sense now if you think about it mathematically with a "unit" of starter needing the correct amount of time to feed, multiply and do it's thing.
Maybe you mentioned this but I missed it: did you compensate the autolyse ingredients to make the hydrations the same? Presuming you're using a 100% hydration starter, the more you add the more hydrated the dough will be.
I think the advantage of using more starter is to be found in a shorter fermentation and a quicker loaf. With 30% starter I expect you would get good sourness taste without having to wait the 36hrs you did? Your long fermentation would have all the loaves on a par with sourness.
Cool t-shirt! :) I often wondered this. I did not know the term inoculation applied to sourdough bread baking, makes perfect sense! I learned many things today cheers my brother!
Thanks again for your great helpful experiments .
Keep on good work man .
Thank you
I like your simple but effective square bulk container. Seems to me to negate the need for Breadcode's "hack" of a small sample jar to watch for dough rise. I don't see any product details for this item, do you have any?
You make bread so easy to make.
My goodness, the music is absolutely stellar.
The term "saltolyse" just came to my mind, as I watched your autolyse including salt :-)))
You saved me from trying all my questions 😅 thank you 🎉
Love it! Thanks for sharing, sune. Really a gem
Do you have a video on pros and cons. Lid on whole time , or off after 20 minutes. Same w preheated or cold start ?
You’re a guitar geek too - that Gretsch is beautiful
Love your peel, where can I please buy one of your vintage peels you are using in this clip
Hi Sune, I used to be an engineer before I retired so I'm a bit of a geek too. One thing that's bothering me is the flour in the sourdough starter is not considered when calculating baker's percentages. Shouldn"t it be?
I get some really big bubbles. I am new, and just learning this art, but I am enjoying the experiments
I enjoy experiments!
But I hate the step putting dough in refrigerator for over night. Since the dough is ready to bake, is it necessary to do a cold fermentation? Can I directly go for baking at this point? Thanks if you may answer my question.
Very interesting, thank you! Subscribed. I would like to learn more about under- and over-fermentation and how it affects the results. Can I find something like that on here?
At least one or more of his vids have addressed that. Look at the playlist. Generally, over fermentation interferes with the oven spring and results in a denser, flatter loaf.
You appear to have links for everything under the sun except what storage containers you use?
I think the additional time in cold fermentation balanced then out. What if you did the same experiment with no more than 24 hours between autolise and baking?
That was very helpful information - thank you. I love your shirt. Going to go check your merch. :)
Thanks for the test. I noticed your basic recipe uses around 20% levain (by flour weight). I have another recipe (from a friend) that uses 50% levain (by flour weight). Have you ever done tests with that much levain? How would it change the dough? Does it impact the fermentation or dough consistency?
Maybe I didn't pick it up, but if assuming your starter is equal amounts of flour to water (100% hydration) and your hydrolysed base dough sits at 85%, then the more starter you add the higher hydration. This theoretically should make a (albeit small) difference to the final dough. Now, why the 10% comes out flatter then is a bit weird. Any thoughts, Sune.
BTW: that spot on your countertop with the joint rubs me in the wrong way:-)
Doesn’t higher starter percentage also equal higher hydration, since the starter should be 100% hydration? This would affect the final hydration of the dough. I wonder what the results of an experiment would be if the initial hydration at the point of autolyse was altered to offset the relative increase in hydration from adding more starter.
Use my bread calculator to change inoculation. It takes this into consideration. fdgk.net/bread-calculator
@@Foodgeek thank you. I’ll take a look. And thank you for your amazing content!
I love your videos. The music is just right and as soon as I learn all the terms my bread will be amazing too. Right now my SD starter is not working. I guess you can’t make a starter with sprouted bread???? Can you???
I never tried, but I'm a bit old fashioned that way. I make my starters with flour and water (and heat and patience) :)
Have you heard of Baking with Jack’s sourdough starter method called the “scrapings method”? He has hundreds of videos on baking. I’m thinking of using this method as I only baking once or twice a week. Would love to hear your thoughts, just RUclips search “scrapings method sourdough” and it should come up 😊
Andres Rodriguez-Story I use Jack’s method when I’m too busy to save up and bake with discard. Works fine for me.
The scrapings method works very well! Doing that since years, even before Jack's nice vids.
Excellent information!! Thank You!!
Love your videos! Thanks for teaching us!! 😊
I'd love to see 50% 75% and 100% starter blends too. I may be addicted to starter.
Thanks for your experiment
Wow.. This is really nice... But, i have a question. What is the best time to use the starter? Is it after we feed them, or after it rises, or after we keep in refrigerator overnight?
That was really informative.
A Levain means different things in different areas and different countries. Same thing applies to a Bigga. My understanding of a Levain is 'it is a piece of dough saved from the previous batch'; Bigga - same thing. So I was wondering if you would do a comparison between bread made from a piece of dough from the previous batch and bread made from a sourdough starter.
Dammit, all 3 looked perfect. I just want one!
I gave them to my girlfriend. She loves my sourdough bread :D
@@Foodgeek :)
@@Foodgeek Imagine if she was a no -carber :D
I'm disappointed that you mention the greater the quantity of inoculation the faster ferment, but by how much faster? I've been wanting to know how much faster per increase in starter. Was it 10% faster or 50% faster?
If I have less time for bulk is it worth it to increase to 30% from 20.
The T-shirt!!!! Happy baking.
It's a conversation starter 🤣Stay safe and bake all day 😁
The way to go !
Experiment !!
Please do a comparison ..what happens when you skip the stretch and folds?
Love your videos!
Hey Sune, thank you for the content amazing in so many ways! One possibly silly (I've only baked 4 loaves so far) observation/question. I noticed you state dough inoculation as a ratio of starter mass (including water) to the mass of dry flour. Of course this is a matter of nomenclature (thanks for being explicit about your starter hydration and very clear about experiments overall, so that conclusions are understandable and we can calculate whatever other ratios ourselves), but shouldn't inoculation be the ratio of fermented flour mass from the starter to the mass of total flour (denominator being the same as in hydration calculation)? I feel that way the inoculation figure could be reused with other starter hydrations, whereas if I use your inoculation with a differently hydrated starter I can't really expect any similarity in results.
First, thanks for all your test.
I like more sour taste so I put 50%.
I thought more the more sour.
I'm very confused now. Please help
i would love to see an experiment on how to get a nice open crumb with 100% whole wheat flour. i know i can't expect anywhere near the same results as i would get with white flours, but it would be interesting to see what factors would have to change to get the "best" crumb and oven spring in a 100% whole wheat sourdough 😊
That sounds like an interesting experiment, but to my knowledge it's hard to even make a free standing loaf using 100% whole wheat :)
@@Foodgeek oh thanks, good to know! you've saved me loaves and loaves of frustration 😆
When I try to make whole wheat sourdough I end up with a gummy mess. Unfortunately it seems sourdough does not like so much gluten :(
Hi Sune can you do a video with which spices to add in your sourdough please
Did you compensate for total water with the increased starter? Other wise this is a study in increases sourdough starter and hydration right?
What do you think about using semolina in the flour mix?
Always wondered this myself
My kitchen is 29.50 Celsius in the summer. By what % should I reduce the amount of starter I add to my dough?
Also I wanted to know why sourdough needs that PREshape time and you can't just form the boule immediately after the bulk ferment and then let it rise? Trying to master my sourdough so I can eventually sell it, but I also like to save time.
Love the shirt, lol! Thanks, Sune, for another good one!
Do you have any experience using a mixer to make/knead sourdough? Do you have any tips for using a mixer? Thanks!
love these experiments
Hi Sune! I'm a new subscriber and found this very useful (as are all your other bread videos). The links to the formulas for the 3 breads you made go to your bread calculator page and doesn't show the percentages. Or maybe I missed something.
Thanks for your video. Good stuff 😊
You're welcome :)
What about spiking your dough with commercial yeast?
Very interesting experiment! Do you think it actually can make a difference when we put the salt? I noticed that people add salt sometimes before put the starter (flour, water, salt, and then wait wait wait + starter/levain ) ; sometimes after the autolysis (flour, water and wait wait wait....and then + salt + starter/levain) , sometimes we just put everything all at once.
It does tighten the dough a bit so I don't do it if I use a lower hydration. I am working on a video that will test this :)
Foodgeek Ahhh can’t wait to see!! 😍
I was wondering if it makes a difference on whether you include the leavin in the beginning before autolyse or would that interfere with the autolyse. Have you done that experiment yet?
This is the video for the coming Saturday 😊
Ok. Exactly opposite to what I thought. I was using 200 g of starter per single loaf. My starter at 100 % hydration so you also answered another question for me. - that being does starter have to be 50/50. I was contemplating going to a 70/30 since I like making bread at that hydration level. Might start doing so but habits hard to break. A watery starter just looks sickly. Oh well. Thanks for great video.