How to Make The PERFECT Sourdough! (Recipe for Beginners)
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- Опубликовано: 5 июл 2024
- Sourdough is intimidating, but it doesn't have to be. Let's bake it together, squad. 🤘🏼 Adam
RECIPE: www.adamwitt.co/allrecipes/bl...
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TIMESTAMPS:
What is Sourdough? (0:00)
Step 0: Making a Sourdough Starter (0:35)
Step 1: Making the Levain (4:06)
Step 2: Autolysing the Dough (4:55)
Step 3: Mixing the Final Dough (6:19)
Step 4: Stretching & Folding (7:49)
Step 5: Shaping the Sourdough (8:37)
Step 6: Baking the Sourdough (11:12)
Pro Baker vs. Adam’s Sourdough Comparison (13:00)
Taste Test (14:36)
Final Thoughts (15:05)
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#Sourdough #Baking #SourdoughRecipe #SourdoughStarter #HowToBake #HowToMake #Recipe #Beginners 
Хобби
I was making bread frequently. I didn’t have it exactly to my liking, so I visited the oldest bakery in Sacramento. The baker spent some time with me, and took be back to the bakery/over part, and helped me.
Great video this and the part 1 with Gregg helped demystify the art of sourdough MASSIVELY. Thanks for the upload 🙌 you deserve many more followers just based on these 2 videos alone
Thank you dude. Happy to help. Greg is a G.
@@AdamWitt 🔥🔥
First class loaves!
Great video! Not been successful so far but I love the great details so I’ll try again!!
Thanks Ceri!
Generally, are there bakeries that sell their sourdough starters?
It depends on the spot, of course. I'd imagine if you walked into a local bakery and asked nicely that they would help you out.
I can confirm. If you ask nicely and maybe bring a container they will always give you some
I have to say, you have many more subscribers coming. You're cooking is on point. I've been making bread for years. Your loaves look amazing. Why do you use such a high percentage of starter in your dough? Most recipes typically call for 20% starter where yours is about 45%.
Been thinking about making sourdough, this came out at a perfect time, time to get wheat flour
Let's goooooo.
I've been into sourdough for many many years and have helped many people treating and making theirs so I want to say that saying that it takes a week to make a starter is just not at all correct. Yes, you will have something OKish enough to work with but you have to properly feed it at prime (i.e - before it falls like a bad soufflé. Usually every 12hrs) for ~6 weeks.
You'll have to trust me and try it and you'll see that I'm right. I've dine this dozens of times with many people and even amongst professionals my starters have always been much better. My starters can reach 5x. On bad days they are 3.5x. And this is the secret, so to speak, people just assume their starters are ready way too soon. No... it takes a long time to get to a point where your starter is fully primed and contains the right ratio between wild yeast and bacteria that isn't badly or overly sour either. I've done it so many times and measured it each time that my recommended 6-week period is basically science. It will go through many periods during that time and you will get to a point where it seems it can't get any better then it will seem like it's getting worse and maybe even dying but in the end you'll suddenly have a super starter and you'll come back to this comment and thank me.
When it gets better you want to feed it 3:1 and if you store it in the fridge you can go as high as 1:5 and when you wake it up you have to give it a 2x feeding cycle.
People complain sourdough starters don't rise as well or as high as normal baker's yeast, well, no commercial yeast known to men will rise even remotely as well as my sourdough starter.
If you want more info hit me up with questions.
I am currently on day 4. Excited to take the sour dough journey. After this cycle and my first loaf how do I keep sour dough starter going?
The only thing I would change here is to maintain a much smaller stater. All I keep in my fridge is a teaspoon worth, which I scale up when I prepare to bake loafs of bread. And after maxing the dough all I'm left with is a teaspoon of starter again.
What would you do with the starter discards?
Since baking bread everyday is kinda too much for me lol
I like to make "fermi dough" savory pancakes.
Sourdough is an S-Tier bread.
Adam rather than do pincer method by hand etc I'm guessing I can throw in my kitchenaid stand mixer with dough attachment on low speed say for 10 mins then do the stretch and fold part by hand. Or will the results not be as good? If not I'll do by all by hand as you did in the video
You can 100p use your mixer if you'd like. I've personally never used it for sourdough and have opted to do it by hand, for whatever reason, but I say try it out.
@@AdamWitt I'll probably do as you do and do full process by hand and be one with the dough 🧘🥴
"Bob" my sourdough starters has just been made. Long live Bob. Toast to Bob 🍻
What do you do with the extra levain?
I like to make pancakes with it.
Your facial expression makes the video more interesting to watch brother 😆😆
I'll take it, lol. Ty.
@@AdamWitt No worries man, keep up the good work.
Adam- Thanks for the recipe. Truthfully, this is a little too ambitious for me to make. I'll stick to buying Seattle Sourdough Baking Company Waterfront Sourdough Bread.
I feel that. Fermented bread is a rabbit hole, for sure - but a rewarding one at that.
What’s the approximate hydration of this sourdough recipe ?
740g Bread Flour, 60g Whole Wheat Flour, 620g Water (95F), 21g Kosher Salt, 2g Instant Yeast, optional, 360g Levain (from above). 80% plus.
I developed a deadly gluten allergy but man I would pay $500 to eat a slice of sourdough.