The best Sourdough Hacks from Facebook | Number 9 will surprise you
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- Опубликовано: 2 июл 2024
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Join me as I unveil the top sourdough hacks shared by the amazing members of the "Sourdough Geeks" group on Facebook! From mastering fermentation to creative uses for discard, these hacks will elevate your sourdough game. With every tip, I give you my insights.
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I do not have a scale or a Dutch oven. I convert the measurements into Imperial units - cups, tablespoons, etc. I bake in a large clay bowl without a lid. I have a smaller oven and I place a tray on the bottom oven rack with 2 rolled tea towels soaked in boiling hot water and add a tray of ice cubes. I remove this after 30 minutes. I too use chop sticks to stir the starter. I use two of them though. This seems to work well to produce delicious bread, though I don't get the sourdough ear aspect. I am new to baking bread so I did not want to invest in the scale and Dutch oven before I knew I would stick with bread making. I am hooked for sure! Thanks Sune for the excellent tips I have learned watching your videos. Somehow, you helped me feel more relaxed about the whole process.
one of my favorite uses of discard is a thickener or roux for sauces or stews adds a wonderful depth
To greatly simplify judging end of the bulk rise, I believe the target level needs to be marked on the bulking container in advance. How to identify that level ? It is actually very easy and the method can accommodate any shape bulking container.
Prior to mixing the dough, weigh water into your bulking conainer equal to the weight of the dough. Mark this level. Mix and bulk ferment the dough up to this level - it will have grown about the "Foodgeek recommended" 25% rise (magic!).
Geek talk alert !! This is because the density of the unfermented dough seems about 125% of that of water (ie heavier). At 25% rise, the density of the dough is roughly the same as water. Of course, this opens up the possibility of using a plastic bag as the bulking container and ferment immersed in water until it floats !!
Good job Sune - thanks.
A hack I discovered when working with VERY sticky dough is to wear latex gloves (you know the kind we all bought 3 years ago). The dough doesn't stick very much to the gloves and keeps my hands clean. If the dough isn't too sticky, just wetting my hands works, as you pointed out.
I have a score hack called double score, which we often experience that the loaf even was puffed up but that ear didn't open up as we would expect it so, after functional score, we score it again along the ear where we want it to open up, that will give you a open up ear fully every time if you dough is properly fermented.
❤ I use a scale when feeding my gluten starter. However, for my gluten-free starter I go by consistency, and it has not fail me.
I been baking diligently for 5 years. I have become a confident baker thanks to you. You have been there for me every step of the way. When I speak about you, I say
" my teacher " Thank you for all your videos, and help. ❤
LOL, I call him my sourdough guru!
I'd to like to share this hack with you: after mixing the dough, cut off a small portion (about 10 to 12 grams) and keep it in a small jar or glass next to the dough whilst fermenting. It can serve as an aliquot (although I have to admit it isn't always very accurate), but the best part is that after fermenting is done, you can put the jar with the small piece of fermented dough in the fridge and use it to create the levain for your next bake. In my case that's 12g of fermented dough, 50 g of flour and 45ish g of water (depending on the type of flour). There's no starter to maintain, no feedings, no discards. Works like a charm.
I do the same. Because it's smaller and warms faster, I wait until it has doubled to check the dough, shape, and refrigerate.
What about adding beer when making a starter ?
Thanks for condensing these tips! I knew some, but didn't know others. The most doh moment for me was stirring starter with a chopstick. The Super easy, barely an inconvenience line had me laughing out loud. I love pitch meetings haha
Same!!!
#11 YES! I only save back 5 gr for the next batch of bread. I don't have discard, don't need it, don't want it, don't use it.
Awesome hacks! I’ve never measured anything and go by touch and feel and my bread is wonderful.
Best hack: make a scald (🇩🇪 = Brühstück) when mixing whole grains with ‘bread flour’. So if I want 200g whole grain emmer + 300g bread flour (wheat) : pour 200g boiling water over the 200g emmer - this will ‘fix’ the water. Mix well and allow to cool.
Add this ‘scald’ to bread flour + (say) 220g water + starter + salt then make your dough the usual (Sune‘s) way.
Also works when mixing non-wheats like maize (75g maize + 150g water) or buckwheat (75g buckwheat + 200g water) then add 425g wheat flour and 315g water.
Sounds interesting! But what does this scalding achieve?
@@irinak5674
Ultimately allows v high hydration and therefore long conservation times.
It’s basically a yudane. It seals some of the hydration in the cells of the flour, making it easier to work with 😁
#7 is close to how I feed my starter MOST of the time. I don't usually do the "second rise" like the FB post says to do. I feed the starter, let it rise until closer to 75% of peak, then put it into the fridge. When I need to bake, it's ready (cold, straight from the fridge). Every once in a while, I'll do a "full proof" of my starter, even sometimes going past the peak, so I make sure it isn't losing strength. My starter stays ready to bake at all times, unless I leave it refrigerated too long between uses and it needs another refresh before baking. If that happens, I'll feed it two full cycles in small amounts so I can do so without discarding, then use what I need, feed again, let it go to about 75% of peak, and put it back in the fridge.
I recently started following bread codes suggestion of adding salt to my starter so it's used to live in salty dough and got great results.
i'm using dry starter because
1. i dont have the time to bake everyday, since it is slower to mature, i can keep it in the fridge without any discard, dont need to half rise or anything..once i left them for 2 weeks and they're just fine.
2. it's easier to see if it's under or over ferment, you can see it clearly bubling up to collapsing
3. easier to use, you can just take some chunk without spilling anything anywhere
"You'll need to become a group member..."
Well that's a shame, i dint join Facebook groups. Oh well.
Fun video! I'd love to see you make one on the "baking starter" hack. I've tried pan frying starter, and it's too sour for even my taste.
I have I found that any sugar added to my dough gets eaten up by the starter so it is not sweet. I am assuming the same thing would happen if it was used to feed starter as well.
Greetings Sune. TY for all your work here! I still struggle with dough rise and fermentation time. Sometimes I get an amazing oven spring and ear, other times, mediocre. So many variables. My normal dough is 70% SWBF, 20% WW, and 10% Dark Rye. I fermentolyse for 45-60 minutes, machine knead for 10 minutes, then perform one coil fold an hour later. At the 6 hour mark, my dough has usually grown from sub-2 liters to 3 liters in a Cambro. I pre-shape, then final shape 15 minutes later. Should I counter proof for an hour at this point or immediately refrigerate? I feel like perhaps the later as my loaves have been very puffy lately, but not yielded a good spring/ear. (kitchen temp approx 72°)
Chocolate chip discard cookies are the best!
My favourite hack: do nothing after the initial mix. The bread doesn't need it. Just use less starter and give it time. A true no knead
i do #2 every day works great and is my brunch
Hi Sune! I think the double score, or 5 min score, is unnecessary. If your dough is proofed properly it will rise and open in the oven.
Sune, I went to a local grocery store and found Caputo 00 flour (the only flour with a license to kill lol 😂 wink wink nudge nudge) and Caputo Semolina. Can I use Caputo 00 interchangeably with Manitoba Oro? Or would I have to buy Manitoba Oro elsewhere like on Amazon?
I didn't try their 00 flour. The 00 means it's a specific grind. Does it state how much protein? :)
@@Foodgeek I will have to look again next time I go to that particular store. It's the only store in my area that has Caputo flour. I didn't think to look at the protein content
@@Foodgeeki made your master recipe with scales and grams a few times recently and it was hit or miss when it came to oven spring, but I am still learning the ins and outs of higher hydration. I also made your limited tools bread that you challenged Henrick with and that bread was magnificent. My Mom enjoyed it as garlic bread. I used a bread flour from a local supermarket with something like 13 or 14 percent protein. With my new starter I have yet to make a truly bad bread.
did someone steal your good camera ?
Hej Sune
Tak for godt content. Jeg strugler selv lidt med min surdejsbagning. Jeg har en starter jeg fodrer dagligt med manitoba 1:5:5.
Den er meget aktiv og tredobler over 6 timer. Jeg bruger den når den er hævet et sted mellem 2-3 gange sig selv.
Jeg blander starter i saltvand og tilføjer mel, blander og lader det stå 30 min. Allerede her kan jeg se der er noget galt. Gluten er som totalt opløst og dejen er bare sjappet og usammenhængend selvom hydrering kun er 70.
Jeg har tidligere brugt fuldstændig samme fremgang med både 12 og 14 % protein mel og øland med super resultater. Har måtte smide de sidste tre deje ud- Total frustrerende 😢
nogle råd?
vh
Kasper