I couldn't stand to "trash" my discard. Heat a little olive oil in a frying pan, add onions, garlic, tomato, and Italian seasoning, then pour the discard on top and cook it like a pancake. It's awesome!
I've been making both the wheat and the white liquid lavain. I am on my, oh, 10th feeding, or so, however, the white-liquid levain doesn't seem to grow as much and there are hardly any bubbles on top. My white flour is unbleached, of course. I've also been trying to reduce culture waste by going down as low as 25g of flour, 25g of water and 2.5g or 5g of culture. The bottom of my container is about 3 or 4 inches wide. I noticed your white levain also doesn't rise as much (as the wheat liquid levain), but your's at least has more bubbles.
I have been creating starters for over 40 years my first was Maurice in D.C. and he is still going . I will start off with a combo of grapes, pears, apples hanging in cheesecloth until fermentation add a touch of sugar -keep that cycle going for future feeding. Determine your flour mixture and ratio and keep it feed . My culinary career have been in interesting locations with extreme weather from sticky mid atlantic to water bath New Orleans then high altitude over 8000feet- point being your environment makes all the difference you must be regimented with use and down time or it will die-good luck
Thanks for very detailed instructions for creating the starter. So I can't find any video from you for a white bread sour dough loaf. Do you have a video on baking sough dough?
Thanks for the awesome video, you explained everything nice & detailed & the recap on the previous day made even more easy to learn how to make thia starter. I have tried this twice in the past. 1st time was a fail. The 2nd time I got fermentation to start but I didn't know how much to use in my recipes and at the time I couldn't find much quality information on using it so I didn't continue with the process. Now that I'm more advanced in dough making & watched this video twice, I started the process today. All because I 1st saw your video on how to make the Italian bread, which you called out to use the white levain. The more I keep researching on how to make classic artisan breads, the more they call for sour dough starters. So sour dough starter making time it is lol, time to step up my dough game. Thanks again for sharing 😎👍 Update: Started my sour dough starter on the day I posted this comment. Not even 20hrs & it was already active!! Lots of gas bubbles. At 24hrs, it literally more than doubled. Just fed it today 48hrs in. It has that almost vinegar sent to it. It was very "spongy", I can't believe how fast this took off. High quality non GMO whole wheat flour definitely made a big difference. Can't wait to try it out on my breads & pizza dough! Thanks again! 😎👍
A most informative Video. It was a fantastic REVIEW for me. I have been working with Sourdough Starter for 4 years. I have a very active successful Starter. I now bake weekly and us this starter. I feed weekly. I still am confused: differences between Sourdough starter, Poolish, and Levain. spelling? I am going to view all your videos and I KNOW I am gong to learn much more in Bread Baking......which I LOVE.
Hi, Ive been following your video to a T. With a gr scale as well. But what did you do with the rest of the first mixture ? Did you throw it away ? I'm not sure what to do with any of the leftovers. I'm doing my second one tomorrow. This is going to be my one and only sourdough recpie, so I need to do it perfectly. Thanks a lot.
I love your videos and thanks you for sharing your knowledge I have. Question once you go into the the two feeding per day do you still discarding the leftover seed after the feeding or that’s what you used to make bread?
When dealing with such a small quantity of water, the temperature isn’t going to make much difference. As soon as you pour it into the bowl the temperature is going to be transferred to/from the bowl and flour.
Hi- great videos thanks. question about the seed levain storage, once i've split into 2 ..1 to make the white flour levain 1 to keep as seed wheat starter. do I need to do a 2 a day feeding of the seed if I just want to store it for future use? or can it now be refrigerated and fed less? how often? will only make your Rustic Italian Loaf 2 times a month is't just us 2. also was thinking of doing half your formula making 4 small loaves out of it, then half baking some to freeze for later use. baking time for a smaller loaf mabey half 15 min ? or so . appreciate any info to help a new baker. once the starter is split how many days of 2 feeds a day ? to be able to make the Rustic Italian loaf with the white flour levain? till it looks like this at day 5? again thanks
Thank you for sharing this. I've been following along, but I'm not sur what to do next. What is the feeding process twice a day? I know you said that eventually you cut down on the seed, but is it still 100g of water, 100g of flour, and 50g of seed for a while? Thanks for the help.
Great video. I just want to confirm, are all resting times at room temperature? Do they ever rest in the refrigerator? I’m also confused about what to do for the two feedings per day?
Once the two a day feedings begin, this continues basically forever. But if you wish to stop for a while, just refrigerate the leftover, and restart the feeding when you are ready to make bread again. This would take about 2 days to refresh.
If the percentage of the seed is the same, it will be every 12 hours. Often bakeries will adjust the percentage to allow for an eight hour, 16 hour feeding cycle.
Very good video, thanks! What's your feeling on the use of the wide mouthed containers that I see you using for the starter vs a smaller diameter container? I'm asking because I commonly use small diameter spice jars for my starter and mix much smaller batches. The one difference that I see is my starter has to lift a heavier weight. I'm just wondering if it would be more optimal to use a larger and wider container? Thanks again!
Thank you for the great videos! When you go into the twice a day feedings, are you discarding the remainder of the culture like you had been doing in the previous days? And also, do you go straight to 25% of the culture on the first day of “Twice-A-Day” feedings, or do you gradually go down to 25%? Thanks in advance!
I watched your video on how to create the sourdough culture. My question is I want to bake your rustic Italian bread and it requires 209 grams of levain. Will the ingredients from the levain starter culture create 209 grams? If not, could you please give me the appropriate amount of grams to start with? I am assuming, I can use percentages for the remaining recipe.
Well, if you need 300 g of culture for your bread, make 400 g of the culture, then your remaining 100 g is what is to be fed. You may not need that much to feed, only feed what is necessary, the rest can be discarded.
I have learned a lot about bread in your videos, but you keep calling yeast bacteria. Yeast are eukaryotic organisms ( just like you and I) not prokaryotic like bacteria. Yeast is unicellular, but that is where their difference with bacteria stops.
Yes, correct, but the culture is a complex relationship between bacteria and the natural yeast. Bakers more commonly refer to the bacteria, which creates the lactobacilli, the acidity we are after.
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I couldn't stand to "trash" my discard. Heat a little olive oil in a frying pan, add onions, garlic, tomato, and Italian seasoning, then pour the discard on top and cook it like a pancake. It's awesome!
THANK YOU for excellent real hands on information, and for the culture scheduled pdf. Jah's Favorite Baker
I've been making both the wheat and the white liquid lavain. I am on my, oh, 10th feeding, or so, however, the white-liquid levain doesn't seem to grow as much and there are hardly any bubbles on top. My white flour is unbleached, of course. I've also been trying to reduce culture waste by going down as low as 25g of flour, 25g of water and 2.5g or 5g of culture. The bottom of my container is about 3 or 4 inches wide. I noticed your white levain also doesn't rise as much (as the wheat liquid levain), but your's at least has more bubbles.
I have been creating starters for over 40 years my first was Maurice in D.C. and he is still going . I will start off with a combo of grapes, pears, apples hanging in cheesecloth until fermentation add a touch of sugar -keep that cycle going for future feeding. Determine your flour mixture and ratio and keep it feed . My culinary career have been in interesting locations with extreme weather from sticky mid atlantic to water bath New Orleans then high altitude over 8000feet- point being your environment makes all the difference you must be regimented with use and down time or it will die-good luck
I followed and got a better results for my sourdough, thanks a lot
Thanks for very detailed instructions for creating the starter. So I can't find any video from you for a white bread sour dough loaf. Do you have a video on baking sough dough?
Very clear and well explained. Thank you.
Do you discard the leftover from the 3 feed ? Once you have mixed the batch for the next 4 feed ?
Thanks for the awesome video, you explained everything nice & detailed & the recap on the previous day made even more easy to learn how to make thia starter. I have tried this twice in the past. 1st time was a fail. The 2nd time I got fermentation to start but I didn't know how much to use in my recipes and at the time I couldn't find much quality information on using it so I didn't continue with the process.
Now that I'm more advanced in dough making & watched this video twice, I started the process today. All because I 1st saw your video on how to make the Italian bread, which you called out to use the white levain.
The more I keep researching on how to make classic artisan breads, the more they call for sour dough starters. So sour dough starter making time it is lol, time to step up my dough game.
Thanks again for sharing 😎👍
Update:
Started my sour dough starter on the day I posted this comment. Not even 20hrs & it was already active!! Lots of gas bubbles. At 24hrs, it literally more than doubled. Just fed it today 48hrs in. It has that almost vinegar sent to it. It was very "spongy", I can't believe how fast this took off. High quality non GMO whole wheat flour definitely made a big difference. Can't wait to try it out on my breads & pizza dough!
Thanks again! 😎👍
A most informative Video. It was a fantastic REVIEW for me. I have been working with Sourdough Starter for 4 years. I have a very active successful Starter. I now bake weekly
and us this starter. I feed weekly. I still am confused: differences between Sourdough starter,
Poolish, and Levain. spelling? I am going to view all your videos and I KNOW I am gong to
learn much more in Bread Baking......which I LOVE.
Hi, Ive been following your video to a T. With a gr scale as well. But what did you do with the rest of the first mixture ? Did you throw it away ? I'm not sure what to do with any of the leftovers. I'm doing my second one tomorrow.
This is going to be my one and only sourdough recpie, so I need to do it perfectly.
Thanks a lot.
I put lots of diffrent flours in my starter. Both whole wheat and whole rye
How long do you do the twice daily feeding
What is the ideal room temperature for starter? During hot summer days should I feed the starter more frequently? Thanks.
What scale brand/model do you use?
I love your videos and thanks you for sharing your knowledge I have. Question once you go into the the two feeding per day do you still discarding the leftover seed after the feeding or that’s what you used to make bread?
When dealing with such a small quantity of water, the temperature isn’t going to make much difference. As soon as you pour it into the bowl the temperature is going to be transferred to/from the bowl and flour.
Hi- great videos thanks. question about the seed levain storage, once i've split into 2 ..1 to make the white flour levain 1 to keep as seed wheat starter. do I need to do a 2 a day feeding of the seed if I just want to store it for future use? or can it now be refrigerated and fed less? how often?
will only make your Rustic Italian Loaf 2 times a month is't just us 2. also was thinking of doing half your formula making 4 small loaves out of it, then half baking some to freeze for later use. baking time for a smaller loaf mabey half 15 min ? or so . appreciate any info to help a new baker.
once the starter is split how many days of 2 feeds a day ? to be able to make the Rustic Italian loaf with the white flour levain? till it looks like this at day 5? again thanks
Thank you for sharing this. I've been following along, but I'm not sur what to do next. What is the feeding process twice a day? I know you said that eventually you cut down on the seed, but is it still 100g of water, 100g of flour, and 50g of seed for a while? Thanks for the help.
Great video. I just want to confirm, are all resting times at room temperature? Do they ever rest in the refrigerator?
I’m also confused about what to do for the two feedings per day?
Hi and thanks for calm presentations! You really make understandable!
Can you please tell me the brand of the quarts/lite containers you use?
Cambro is the brand of containers, used in virtually all kitchens across the U.S.
These can be found online quite easily.
Did I miss how long you complete the two a day feedings for? I love the videos!!! Thank you so much for sharing your knowledge!
Once the two a day feedings begin, this continues basically forever. But if you wish to stop for a while, just refrigerate the leftover, and restart the feeding when you are ready to make bread again. This would take about 2 days to refresh.
@@kingdombread-tampa2932 thank you so much!
Thank you that was my question also. I've made your basic bread and it was delicious, this weekend trying baguettes, can't wait
Thank you for sharing you knowledge and skills, however what is the time difference for feeding the starter twice a day. Thank you.
If the percentage of the seed is the same, it will be every 12 hours. Often bakeries will adjust the percentage to allow for an eight hour, 16 hour feeding cycle.
Very good video, thanks! What's your feeling on the use of the wide mouthed containers that I see you using for the starter vs a smaller diameter container? I'm asking because I commonly use small diameter spice jars for my starter and mix much smaller batches. The one difference that I see is my starter has to lift a heavier weight. I'm just wondering if it would be more optimal to use a larger and wider container? Thanks again!
Really the type of container does not matter so much, unless it is overly large, and the mass is spread too thin.
Thank you for the great videos! When you go into the twice a day feedings, are you discarding the remainder of the culture like you had been doing in the previous days? And also, do you go straight to 25% of the culture on the first day of “Twice-A-Day” feedings, or do you gradually go down to 25%? Thanks in advance!
I would like to make your semolina bread. Is this the same levain you use for semolina bread, as well as sourdough ? Thank you!
Yes, it is, but either a wheat culture or white culture will do well, just keep the hydration the same.
I watched your video on how to create the sourdough culture. My question is I want to bake your rustic Italian bread and it requires 209 grams of levain. Will the ingredients from the levain starter culture create 209 grams? If not, could you please give me the appropriate amount of grams to start with? I am assuming, I can use percentages for the remaining recipe.
Day 2 and my starter is tripling in size and fully bubbled. Is my home infested with microbes?
When I take sourdough to make a loaf how do I replace what I've taken out in order for my levain to continue
Well, if you need 300 g of culture for your bread, make 400 g of the culture, then your remaining 100 g is what is to be fed. You may not need that much to feed, only feed what is necessary, the rest can be discarded.
Should I assume all your recipes use bread flour, as opposed to all-purpose flour?
~11.5% protein. Some millers, like King Arthur call their 11.5% all purpose, same with Whole Foods 365 brand.
Is Graham flour and whole wheat flour the same thing?
Similar, graham flour is basically a course ground whole wheat flour used in making graham crackers.
Do you mill your own flour? Thank you.
No, leave the milling to the flour companies, they are the experts.
Just bought a mockmill. Hope the freshly grind berries do taste better, certainly fresher and healthier.
@@xin-xinmah8517 fresher, but probably not ground finely enough.
Why do you throw away part of the sour dough culture, thanks. ;0)
yes, please also clarify, EVERYONE explaining cultures simply cannot explain the feedings accurately ... "FEEDINGS", vs "Days" vs "8 hr DAY" vs 24 hr DAY"... feedings... please detail again, thanks
I have learned a lot about bread in your videos, but you keep calling yeast bacteria. Yeast are eukaryotic organisms ( just like you and I) not prokaryotic like bacteria. Yeast is unicellular, but that is where their difference with bacteria stops.
Yes, correct, but the culture is a complex relationship between bacteria and the natural yeast. Bakers more commonly refer to the bacteria, which creates the lactobacilli, the acidity we are after.
Yeast is a fungus, not a bacteria, fwiw.