Sourdough, sourdough, and more sourdough! I aim to show you just how versatile your sourdough starter can be and tell you everything there is to know about sourdough along the way. On this channel, you'll find recipes... and more than just an artisan loaf. From advanced breads, quick breads, and even some other fun uses for your starter, I aim to show all the delicious things that can be made with sourdough.
I am making these today for the 2nd time. My first attempt wasn't great. I think I proofed them too long on the counter before baking. The ones currently in the oven look much better than the first go round. I think maybe my oven bakes hotter than it says? The first ones also got preeeety crunchy. It's a learning curve, haha
@@HabitualHobbies I hope it goes well! My oven is a gas oven, so it gets hot, but I struggle with steam and expansion. I personally think hot and fast with plenty of steam is the best way to go - and produces the best crumb. Fermenting these is just the same as sourdough bread, and times will vary based on environment. I hope you find the perfect balance today and get to enjoy great baguettes!
@TheSourdoughBaker thanks so much! The ones currently in the oven are looking really good! I have tried i thiiinnkkk 7? Of your recipes, and all of them turn out amazing. This is the only one I've struggled with so far. Thanks for sharing and always being so quick and helpful to respond in the comments! 😀
@@suzzettemackay9003 This is a stiff dough, so it doesn’t deflate easily, unless you press really hard. I don’t even press into the dough, just rub it on gently with the back of a spoon and you’re good to go!
@@bigmoney3405 It definitely does make a difference! High protein flour actually does the opposite. Better gluten allows for better fermentation, as well as more lift and expansion on the buns. This creates a lighter, airier, puffier bun
@@TheSourdoughBaker Thank you for your quick and succinct answer, I bet this will really up my game, I was misinformed! Thank you again and I will be in touch with my results.
The next day, just got my buns baked and used a strong flour-WOW! So glad I asked and so glad you answered, thank you again and happy sourdough baking!
@@staceysherri2520 Any white flour with a protein content 12% or higher should be good for most breads. King Arthur bread flour is what I keep stock up in my kitchen.
Ive to restart my starter left it to long it wouldnt float at all past the 8day mark smeelt like very strong alcohol said it needs more feeding and i did but i think i made to large an amount as a newbie & ran before walking with it all &it got abit lumpy but my god you could put a house together with it tho😅 ah ty for the info helps alot 🙂
It's great to see someone that can use that hotdog pan in the correct way. My only comment is if you had split the bun from the top you would have a New England Hotdog Rolls which can be grilled on the sides.
Ignorant question, does it actually matter how much the starter rises? I thought the yeast and bacteria were the most important, and they should be present and healthy regardless of the gluten network
@@bradleymorgan8223 It definitely does NOT matter - you are correct. I tried to reinforce in the video and description that it isn’t necessary, but maybe I didn’t do a good enough job. The main thing is that the yeast and bacteria need to consume as much of the food source as possible, and be active and plentiful enough to leaven your bread effectively. Size of rise doesn’t matter as long as this is true - which is why gluten free starters work just as well
I have the powdered version of Anthony Diastatic Malt Dry Powder. Can I use it as a substitute or do I need to get the liquid? Thank you for any help you can offer & for all the wonderful video's!
@@gl557 This is nondiastatic, so it is different. Diastatic malt contains enzymes that speed fermentation, while nondiastatic just functions like a sweetener. The science behind this is on my blog and I have a RU-vid short about it. Rather than using the powder, you can substitute with honey or molasses for the same effect
Bagels look great! Great video and information. I was going to ask you why you use the vital wheat gluten but your website describes everything perfectly. I need a new mixer and was thinking about getting the one that you have. Do you like it?
@@KK-lw7oc I love the Ankarsrum! It kneads dough incredibly well. I never have to worry about friction factor warming the dough or the mixer being overworked. It is as gentle as kneading by hand and I would give it 10/10 stars for best choice for bread-making. There are two annoyances I have with it that are minor, but I’ll let you know: -Sometimes low hydration doughs have a hard time coming together. You’ll see me use a spoon in this video and in the Dutch crunch bread video (I think) to help it come together. You have to watch it for the first three-ish minutes to make sure it does before starting the timer (otherwise the dough doesn’t quite get developed enough) -On the other end of the spectrum, sometimes wet doughs push away the dough scraper too early in the process, and I have to hold it down while the dough is kneading. It doesn’t happen consistently or for every dough, just sometimes. You can see this happen in my “Methods of Gluten Development” video. Other than that; the mixer is great. The bowl is huge and can knead large or small amounts of dough. The bowl is made to proof dough in and comes with a lid, but I never do this because the bowl is huge and I never have enough dough to be able to properly judge fermentation. Plus, it’s not see-through and I like to watch the dough
My first time making this recipe. I weighed out all my ingredients and the dough turnerd out really stiff and not like the batter consistency. Hopefully it turns out good.
@@tavirenner3943 Interesting that it was thicker, I wonder what kind of flour you are using? But, it should be okay. More flour = more food and structure. Your loaf may be a little denser, but should still be very much enjoyable
@@TheSourdoughBakeryeah One thing I want to ask that from the first batch of starter when it is ready after 12 days then how long can I continue that same starter for making more instead of starting from scratch?
@@Callonsit The process I used is in the description, but I don’t have the entire recipe filmed start to finish yet. I need to make some tweaks (as you can see in the video). Flour is King Arthur Bread Flour
I've tried other sour dough focaccia, no kneed recipes, and they turned out terrible and dense. Trying yours out tonight. Thank you for a very straight forward presentation, I really appreciate it! Need sub here.
@@airephoto Bulk ferment this dough for the time you usually would ferment your dough. I did 2-3 hours in the stand mixer, gave it a fold, then 6-7 hours to double in size for 9 hours total at 70 F. I’m going to update this video because I missed a piece of information in my voiceover. You don’t have to fold the dough, but folding the dough is helpful if it is looking flat (rather than domed) in the bowl. This just means it didn’t quite get developed all the way in the stand mixer.
@@genny7493 The taste is very similar to molasses! It’s a sweetener that comes from malted barley. You can actually use molasses or honey in place of it in this recipe
