Love the delivery and the information within! We feed our starter and then put it in the fridge until the night before we're ready to prepare dough. We were always concerned if a peaked starter can hold in the fridge until its needed.
Mind blown. Best information on starter out there. You guys are amazing. I’m going to order the challenger Pan today. I’ve been using my 7qt Dutch oven with good results. I’m ready for great results!!
I'm a newbie to making bread, however very excited! My kids gifted me your Challenger Bread Pan, however, I do not have a starter at this time. Can you advise me on how I should go about obtaining and/or making a starter for the first time? I will attempt your KIS recipe once I figure out making my first starter. I was not able to find this direction or advice on your site. Thank you!
Welcome to the bread baking world Frank. We hope you love it as much as we do. Making a starter is fun and just takes a little time. We don't yet have all that information on our website, but we really like the instructions from Heather over at Leavenly: leavenly.com/how-to-make-sourdough-starter-in-six-easy-steps/. Good luck and have fun with it.
I baked a loaf according to the recipe and it turned out very well. Tks, Chef. The Challenger Breaf pan was worth all the effort to import to Spore. The bakes turn out well in terns of colour and texture. Two thumbs up!
I have a query...When i remove my starter from fridge to feed ..after feeding how long i kept the starter at room temp. Before putting it back to fridge or immediately after feeding the starter.. Thank you
Feeding ratios do not always have to be 1:1:1, Some bakers prefer to use a 100% hydration starter, while others prefer it to be stiffer. Normally recipes use around 20% levain, though if you are going for a longer fermentation, you'd want to use around 10% levain.
This could be for a couple of reasons. It could be that your starter is very acidic, in which case you can try keeping it at a lower hydration (using more flour than water when you feed it). The bread itself might be over-fermented, which causes a very sour taste that is unpleasant. That is usually the most common cause of overly sour bread. Try proofing your bread for a shorter amount of time and see if that helps.
@@ChallengerBreadware thank you so much for your enthusiastic reply. I will try your guides. Hopefully I will make better results. Cause online learning so difficult to make perfect and I have never tasted a sourdough in my country it is new cake
Love the delivery and the information within! We feed our starter and then put it in the fridge until the night before we're ready to prepare dough. We were always concerned if a peaked starter can hold in the fridge until its needed.
very instructive and straight to the point. 👍🏻 Thank you
Great video, always love hearing from Greg!
Thanks, Duffy! Greg is the man!
I’ve been baking with sourdough starter for quite a while but still learned some new useful information. Thanks!
So glad to hear this! We are working on more videos to help you learn more and bake better bread.
Mind blown. Best information on starter out there. You guys are amazing. I’m going to order the challenger Pan today. I’ve been using my 7qt Dutch oven with good results. I’m ready for great results!!
So cool that you ordered a pan David. Let us know what you think and if we can answer any starter questions.
Thanks Chef this was explained very well... I thought mine died but I just fed it so hoping for the best 🙏
Glad you were able to learn from our video! Let us know how it goes and if you have any questions!
I'm a newbie to making bread, however very excited! My kids gifted me your Challenger Bread Pan, however, I do not have a starter at this time. Can you advise me on how I should go about obtaining and/or making a starter for the first time? I will attempt your KIS recipe once I figure out making my first starter. I was not able to find this direction or advice on your site. Thank you!
Welcome to the bread baking world Frank. We hope you love it as much as we do. Making a starter is fun and just takes a little time. We don't yet have all that information on our website, but we really like the instructions from Heather over at Leavenly: leavenly.com/how-to-make-sourdough-starter-in-six-easy-steps/. Good luck and have fun with it.
I baked a loaf according to the recipe and it turned out very well. Tks, Chef. The Challenger Breaf pan was worth all the effort to import to Spore. The bakes turn out well in terns of colour and texture. Two thumbs up!
We are so glad to hear this. Thank you and happy baking!
Do you all have and videos on how to start a starter from scratch?
We don't yet, but we're working on it :)
I have a query...When i remove my starter from fridge to feed ..after feeding how long i kept the starter at room temp. Before putting it back to fridge or immediately after feeding the starter..
Thank you
After taking it out of the fridge, I let mine sit at room temperature for a couple of hours before feeding it.
How much levain do you need to add to a dough? Is there a percentage? Should the levain always 1:1:1?
Feeding ratios do not always have to be 1:1:1, Some bakers prefer to use a 100% hydration starter, while others prefer it to be stiffer. Normally recipes use around 20% levain, though if you are going for a longer fermentation, you'd want to use around 10% levain.
Why my sourdough bread is too sour? I used my raised starter for almost 1month and put into dough when starter raising double???
This could be for a couple of reasons. It could be that your starter is very acidic, in which case you can try keeping it at a lower hydration (using more flour than water when you feed it). The bread itself might be over-fermented, which causes a very sour taste that is unpleasant. That is usually the most common cause of overly sour bread. Try proofing your bread for a shorter amount of time and see if that helps.
@@ChallengerBreadware thank you so much for your enthusiastic reply. I will try your guides. Hopefully I will make better results. Cause online learning so difficult to make perfect and I have never tasted a sourdough in my country it is new cake