Your Sourdough Questions Answered | Getting Baked with Tom Papa
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- Опубликовано: 8 фев 2025
- You wrote in, and Tom is here to help! He answers a selection of fan questions about sourdough bread baking, misses everyone very much while we shelter in place, and hopes you're doing okay. Thanks for baking sourdough!
Thanks I'm baking my first loaf today .Already started with some thanks to you.Happy 420 everyone.Getting baked and baking.
Sending all of these to my daughter. She's making the starter because it tastes better and cheaper than store bought bread. Loaf of air. Lol thanks
I think Ive made 50 loaves already and they are coming out great after some trial and error and modification of the recipe. I owe this to you my friend. I enjoy the videos keep up the great work.
OLIVE BREAD! YES PLEASE!!!
As Alan from Clifton, thank you for the great answer!
Well my wife and I are big fans I also enjoy all the baking I bake pies now really want to start with bread. I made bread twice but not with a starter just yeast in with flower mixture
This was so helpful! My bread has been super flat lately, so I appreciate your starter tips
Thanks Tom! I started just before the corona hit and thank Zog I did. The videos are brill, keep em coming, cheers!
You got some Jimmy'z with that shirt bro?!
🙏
Thank you for inspiring me to make bread. Im addicted now.
I've made at least 6 loaves since quarantine. My biggest problems I've run into are are
1: Giant holes in the crumb that I can slip my thumb through. Makes topping tough to spread.
2: Bottom crust is rock hard. Could chip a tooth on that if you toast it. The inside is still nice though.
3: Storage. These things get dry and tough quickly.
Thanks for the videos, Big Papa.
1. More hydrated dough, the bigger the holes
2. You are cooking the bottom too hard. Remove it from the dutch-oven on the browning phase and make the oven to heat only from top, not bottom.
3. Yeah, mine are getting hard as well. I used to cover the bread with a towel, but that is not enough. I will keep them in a plastic bag like a supermarket bread to see if it helps -- only after the bread is fully cooled down.
Ans：
1. Make sure it's not fool's crumb (check out Trevor J. Wilson's book), if it's even, you can cut the bulk fermentation time, or you can pat out excess air pockets when shaping, or just tighten it up when shaping.
2. after the first 20 minutes, when you take the lid off, take the bread out of the dutch oven and put it on a wire rack for browning, cuz the cooking is done in the first 20 minutes, the rest of the time is just for browning.
3. Make sure you cut the amount you're eating every time, and place the cut side down on a wooden chopping board and cover the bread with a tea towel. You can also up the hydration, it really stays moist for at least 4 days. if you don't want to increase the hydration, you can also slice it and put it in a ziplock bag and freeze it, when needed, just put the slices on the rack into the middle rack of a cold oven, spritz some water, and bake it for 5-7 minutes at 180C or 350F. You can also heat it in a toaster.
Thanks Tom Papa, Very Cool!
Hi Tom, my name is Jeremy too like the last guy who asked the last question and I had the exact same problem and if I was going to write you a question about my problem it would have been almost word for word except I thing my 9 year old daughter watches your Netflix comedy special at least once a week! Any ways I just wanted to tell you we think you are great and we love what we have learned from watching your baking videos. Please keep up the good work and next time please give my daughter Audrey a shout out she would love that! Thanks! - the other Jeremy!
Love some Pappa..
how did you first get intrested in baking? thanks for the videos tom im looking forward to seeing many more and trying some myself
👍😍🌤 I'm having so much fun watching these clips, my bread making's improving too
I had problems with starting the starter to rise ... just had bubbles on the surface.
The thing I discovered is that I had to mix rye whole grail flour with regular flour and then it starter working. Because of that my bread has a bit of rye taste, but it's good. It might not be the same what you have in California though :)
are you feeding it enough, or did you feed it too much and too frequently?
I’d get mad at myself too if my bread came out like a Hershey’s kiss
I just oil my pan through in the discard, top with salt rosemary and fry that puppy up. Makes yummy little flat bread.
WHEAT FLOUR IS MORE DENSE AND COMPLEX AND RISES MUCH SLOWER, SO USE HALF AP FLOUR OR JUST NOTE IF IT IS BUBBLY AND SMELLS YEASTY IT SHOULD WORK
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Can you tell me if there is a difference between "the feeding that you give to the starter" after you bring it out of hibernation in the fridge AND the feedings that you give to "rev up a starter" (the 3 feedings that you give 8-12 hours apart) to actually bake bread? It seems like the latter combo is a different recipe for a different purpose. Is this so? To generally feed I give 4 oz. each starter, flour, water. I get confused about this when I follow directions/recipes.
Eloise
If I choose to proof my bread (last step before going into the oven) instead of keeping it in the fridge for 12 hours, how long should it proof on my counter?
I've had a starter for over a year. I live in japan without a proper oven so baking has been very difficult. BUT I think my major issue is that my starter always has tons of bubbles and a wonderful smell (tastes amazing in cookies n pancakes) however, I can never ever ever get my starter to grow or double in size in the jar before I start baking (maybe it grows a tiny tiny bit). And when I proof my dough it's essentially the same. my dough has never doubled in size during proofing. so I'm at a point where either my "oven" won't get hot enough to bake bread, or my starter isn't active enough to develop proper bread....HAAALP
3day... my starter started overflowing everywhere??? What did I do wrong
Ogoleno too much starter! I made the same mistake, try discarding more of your starter before feeding it. That seemed to solve my problem :)
Anybody ever mix 2 (or more) sourdough starters to get a more complex colony? Or would that result in a Highlander type scenario where the strongest yeast survives and the rest die (there can only be one)?
Can you make kaiser rolls?
I wish I could find FLOUR! the stores here are out of bread flour.
Same hete
Same here every shelf is out of flour yeast I couldn't find anything I thought maybe they were trying to make alcohol with all this pandemic
If you are out of flour, what do you eat? Historically that meant famine.
club stores (Sam's, BJ's etc.) I have found to be fully stocked.....just a suggestion.
Shout Out to us on Kaua'i!!
I thought this was recent 😂
I'm not coming out of isolation until I can make pretzels. cuuently can't get my starter to float :(
the float test does not indicate the starter's active, it only indicates the part that you took out is full of air, and therefore can float (similar to a full blown inflatable swim ring)
to make sure your starter's super active, you need to watch out for bubbles, growth, and smell
pretzels pretzels pretzels pretzels pretzels pretzels
What happens when you pinch a loaf?
If it floats it’s ready to use
@@AssNuggett cool thanks bro
Would not having the right bowls cause rising issues
yes, if the proofing basket is too large, it does not have enough support, as time passes, the dough will slowly relax and lose its shape, so definitely watch out the size of the basket. if you find your basket is too big, you can use a bowl with the size similar to the dough, just don't forget to line the bowl with the tea towel first and sprinkle some flour evenly on the tea towel