4 UNOBVIOUS SOURDOUGH STARTER TIPS That Will Make YOU WIN at Baking

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This is how You make a worldclass fermenation beast sourdough starter by applying those 4 unobvious tips. Sourdough is much more about mastering fermentation rather than following a recipe and that's what I'll show you in the end, by just focusing on fermentation and baking an amazing no-knead bread.
We will go to the white board initially looking at the background of the whole sourdough process. This is followed by 4 tips that will make sure that your sourdough starter is in the right shape. Lastly we will finish this with a look at a pure fermentation centric no-knead sourdough recipe.
I can definitely recommend reading this book, a great inspiration for a lot of content in this video - Handbook on Sourdough Biotechnology: books.google.de/books/about/H...
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:44 The science behind the sourdough
6:04 #1 Feeding your starter the right flour
7:39 #2 Sourdough starter fridge workflow
13:38 #3 The feeding ratio
14:37 #4 Depleting your starter
16:28 Noknead Sourdough Recipe
23:21 Shaping the bread
27:10 Scoring and baking
28:30 Closing words
#sourdoughtips #sourdough

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Опубликовано:

27 июн 2024

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Комментарии : 1,3 тыс.

@the_bread_code Год назад

You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!

@JimRichardHartmann Год назад

Gluten tag gets me every time. As Norwegian it's so close german that it is rally mening something to me, so I start the videos by smiling and laughing. Danke for the extraordinary superinteresting way you explain and also shows the effects, not just letting it stop by being theory. Please enlighten us as much you can, I am shure the bakers world is a world you can have a bright future in if you are taking this route you do.

@TheINFP_Diary Год назад

@12:52, you can tell his starter IS really happy... it literally has the cutest happy face 😂❤

@gspeth 3 года назад

Taking your starter on international trips - you’re truly committed to the craft of bread making!

@bonesx165 3 года назад

Mate, thank you so much! My starter had been looking “sad” for a while now, and after you pointed out the issue, I re-fed it 1:10:10, and it exploded into life! Just baked my best ever loaf 😁 Bravo 👏

@BoBurson 2 года назад

Anyone else see the SMILEY FACE in starter at 12:51? It's a sign that this is a great video. Thanks TBC!

@dajp97229 3 года назад

I’ve always had issues with what I now know from too acidic starter. I’d given up on baking sourdough until this video! Thanks for breaking down the info and proving steps in a concise, consumable manner! I can’t wait to try this method!

@the_bread_code 3 года назад

Moin Denise P, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@janemcintosh7473 3 месяца назад

Made my first bread using your method and it was a success! After 4 other poor tries, you are the teacher for me! Thank you!

@deniseburchette4113 3 года назад

Thank you so much for this video! I am loving the kitchen science experiments. I live in a very warm humid environment, so I had unknowingly been consistently over-fermenting my dough. The set times that other vloggers had suggested just weren’t working for my dough but I didn’t realize that that was what the problem was. Your tip of using the sample to judge when the bulk fermentation process should stop has saved me from giving up! Bless you dear bread geek. I’m a new fan.

@TheGardengrrrl 3 года назад

Thank you SOOOO much. My starter was alive but not thriving or rising fully. I realized after watching this that my ratio of 1:1:1 was making it too acidic. Switched to 1:5:5 and wow! Thanks so much.

@the_bread_code 3 года назад

Moin TheGardengrrrl, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@nguyenling4478 2 года назад

17:23 - Hi, what kind of flour did you use? Have you ever used whole wheat flour? I want to use whole wheat but I’m afraid it won’t work?:((((

@keniarodriguez9562 2 года назад

@@nguyenling4478 you Are supposed to use wheat or rye flour!

@tombdaytombday6435 7 месяцев назад

Peace & love to you , i am starting my first starter looking to get in the world of sourdough baking .Is it okay to start with whole Spelt & Rye flour ?

@tombdaytombday6435 7 месяцев назад

I am from Barbados thanks very much for your content we love it thanks very much

@bettyshannon786 3 года назад

THANK YOU!!!! I have been struggling with my starter and I learned more from this video than I have from anyone EVER!!!

@the_bread_code 3 года назад

Moin Betty Shannon, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@mrgreenbudz37 Месяц назад

You blow my mind with every video. I just learned my starter was not up to par as I have been feeding her just bread flour. So tonight she gets some wheat and rye. Thank you Hendrik for all you do for us all.

@peterthomas5792 2 года назад

The hack with the mini-jar is priceless! It's been the single most important tip that has improved the consistency of my loaves. Thank you.

@deebrake Год назад

Your videos are so awesome with all the explanations for making sourdough. I have been on my serious sourdough journey since March 2020. Yes I named the starter and she is Rye Flour based. During pandemic time baking and learning sourdough kept me happy. I’ve watched so much RU-vid channels but mainly 4 including yours. It is good to merge as much as we can. Unfortunately here in BC, Canada I can only find protein levels of 4-5 which is not high but I have good success. I still have much to learn but this is my happy place so thanks again for your hard work helping all of your followers.

@maryanderson2029 3 года назад

Ahh, so many questions answered! Thanks very much for all the detail and clairity around the measurements, and the science and the slow and careful delivery...Happy 2021

@the_bread_code 3 года назад

Thanks Mary. Happy 2021 to you too. Take care 🙏🏻

@nothanksmate 3 года назад

Im So glad I found this. Thank you fo much for the genuine, thoughtful instructions.

@volponifamily7888 2 года назад

I over fermented my last loaf and now going to try your method. Your explanations make perfect sense-Thank you!

@Dulceknits 2 года назад

Thank you so much. This tutorial was extremely helpful and I learned so much. My ratios have been all wrong. I was using the 1:1:1 and really not seeing very much consistent growth in my starter. I will out to practice your suggestions 👍🏼

@stefang1087 3 года назад

You are just very good to explain things in a way that everybody can understand. Thank you so very much! I can tal you this: 3-4 months ago, not in my wildest dreams have I not dreamed to bake bread myself. But because of you, Foodgeek and Bake With Jack, I baked today "the bread of my childhood" It may not be exactly like THAT bread, but when I tasted the crust and the crumb, this is what it came in my mind. It happened to write to you, because of this amazing interesting experiment, but I learned from all three of you 🙂 Thank you 🙋‍♂️ Non of the breads I'v been bakenging tourned out bad. I don't know why 🤷‍♂️🤣🤣🤣 but I have been progressing with each bread I baked. I am far away from your lavel guys, but I can bake now, because of you, bread that I cannot buy anywhere. So that's more than enough for me. And I'm getting better still.......I hope 😂 So, THANK YOU SO VERY MUCH ! an I hope to hear MOIN! a long time from now😀😉🙋‍♂️ Stay cool and stay safe!

@the_bread_code 3 года назад

Moin Stefan. Awesome. Thank you for the nice message. That truly means a lot! Feel free to send more questions my was at any time. Thank you!

@ninelaivz4334 2 года назад

I've watch about 3 sourdough experts explain it all in some detail but this video beautifully ties it all together - the knowledge of what is really going on so it is no longer a black box and the tips and tricks that go with that knowledge to avoid common mistakes.

@lajoyalobos2009 2 года назад

I've watched many RU-vid videos and was trying to make my own bread but all I ended up with was pancakes. It wasn't until I found your channel that my bread finally started turning out correct. I really appreciate the very scientific approach.

@nerdcave0 3 года назад

Great tips, it took me so long to figure out the sourness levels of my bread. Can't emphasize how right you are about having a strong starter because, in my experience, 90% of the battle is a strong/healthy starter. The rest of the process will be forgiving to the point where you can practically be neglectful. Using a weak or mediocre starter will require a LOT more skill and will crush you if you're a beginner. However, if you're ever forced to use a weak or mediocre starter, adding a tiny pinch of commercial yeast to your dough is magical.

@the_bread_code 3 года назад

Moin Jay. Thanks for the nice words. Yes, I love doing that with buns for instance. When you proof them on the tray the added yeast really helps speeding things up. A great hack, truly.

@RobertaPeck 2 года назад

Here I am back to rewatch and absorb your wonderful teaching!

@the_bread_code 2 года назад

Thanks 😍

@mrtaser556 Год назад

I like that you actually explain why you do what you do unlike most video just tell you to do it with no explanations. Very good!

@Mixxie67 3 года назад

This explained so much about a recent sticky disaster I had in a no-knead bread that I let go overnight outside the fridge. And I totally figured German before I heard “guten tag” but I mean that in a really affectionate way. I have had a few German friends in my life when I was younger and they were very special.

@TheCelestialhealer 3 года назад

What a lot of work you have done!!! Thank you so much🙏 Now its time to use the knowledge.

@the_bread_code 3 года назад

Moin Fluffy, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@getyourfeelgoodbackbjones1576 Год назад

I am on day 4 of my first sourdough starter batch. I have watched a ton of videos. This was extremely helpful. I am definitely going to try this method!

@sofiamariex 5 месяцев назад

I find you videos boring before I made my first bread. But now after 3 failed sourdough breads I discovered your videos super helpful. thanks so much for all the technicalities and tips. Love lots from the Philippines😍

@majesticgoldfish6095 2 года назад

I love this channel! You explain everything so clearly 🙌🏻 This has become my go-to source if I want more information about sourdough bread (which I have just started experimenting with). Thanks so much!

@davereynolds3643 3 года назад

Dear The Bread Code, I just want to say a huge thank you for this video. We've been struggling for many months now (following other, very different, approaches) to get the light, open, aerated texture which we consider to be the sign of a great sourdough loaf. Following your very clear instructions here and switching the feeding of our starter to rye flour, we have now made two loaves which we are really proud of; they look and taste fantastic. The only tiny change we made was to use 10g less water, as we struggled to shape the dough ball and to use a little more water than flour when feeding our starter, just to loosen it up. Thank you again for a truly transformational video and keep up the great work. Best wishes to you and your family.

@the_bread_code 3 года назад

Moin Dave. You are most welcome and thank you for the nice words. That truly means a lot. This is what motivates me, enabling so many people around the world to bake amazing bread.

@isabeltrumm 3 года назад

Great video! My feeding ratio was totally off!! You've saved my starter - DANKE!

@sevenhenrys 3 года назад

Wow this was amazing! Thanks for sharing!

@the_bread_code 3 года назад

You are most welcome 🎉

@EzyTiger123 Год назад

I'm very new to the process so thank you so much for all your super useful/technical information. I'm also of German decent so I get how In depth you become when you explain the process.. I'm the same! Love it.....

@eucisotar2 3 года назад

Is this one of the BEST sourdought bread videos or what? Just GREAT! :)

@the_bread_code 3 года назад

Wow, thank you! Feel free to send more questions my way at any time. Cheers!

@Ricardo30stm 3 года назад

You are so underrated! Love you! keep up the good work! Gluten Tag!

@the_bread_code 3 года назад

Moin! You are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@claudiadecaires6299 3 года назад

Hello... I must congratulate you on a stunning tutorial!!!! It is the best I've seen on sourdough!!! Thank you so very much, you are amazing!!!!💖

@virginiabird3447 3 года назад

I have watched and watched again all of your tutorials and find them very informative. Thank you for taking the time to make them!! I live in Chiangmai, Thailand - therefore the weather is not the same as in Germany. This year it has been pretty dry actually - around 50% humidity rather than 80%! Therfore I adjust my water accordingly. Temperature in my kitchen is about 22-26C I spent all day yesterday testing a few ways to make sourdough bread. I made 1 loaf according to your recommendation and another loaf - I changed a few things around in an attempt to get a decent loaf, in less time! This is what I did - all in 1 day - no overnight for the dough. I used 1:5:5 starter which I fed a day earlier using 20% rye + 80% unbleached bread flour natural spring wheat 13% protein - it grew 4+ times over night! - while the 100% rye feed only doubled in volume. The recipe I used was 300gm bread flour (13% protein), 50gm rye flour & 50gm all purpose flour. I mixed 8 gm of salt into the flour and sifted everything (to make sure it's all blended well and lighter - same as in cake making!). Then I put 80gm starter into 300gm water (make sure the starter floats!) - mix well --- add flour mixture to the water solution and mix by turning in the center with a fork - same as making pasta dough. Mix really well as you would do when feeding the starter - no dry flour left - and leave at room temperature, well covered for 2-3 hours. Take out & shape gently on bench into a nice tight ball - rest again (covered) room temperature for another hour. Take out - shape & into basket, covered, leave for 30 minutes. Heat up Challnger in oven for 30 minutes. Spray water on loaf - score - bake at 240C for 20 minutes covered & 20-25 minutes uncovered. As a result, the oven rise was much better than your method - the loaf practically exploded! Perhaps you can try. I feel that if the flours are not well mixed - then the results are not as good. If the starter is not well incorporated into the flour - the result is not so good either. Smearing the starter on the dough later makes it very difficult, and messy, to incoorprate properly. These are the reasons why I mixed them up in the beginning ... salt into flours .... starter into water. The salt did NOT kill the starter - and that is for sure :-)

@tasosmenelaou4204 3 года назад

Thank you so much for your useful videos. Very often i couldn’t guess the right time when I had to stop stretch and fold and usually I have got over fermented dough. Recently i used your method to put a small amount of dough in som glass and follow up the fermentation process of my dough. The result was amazing. I put the dough into refrigerator the right time and the open oven spring I have got after I baked the bread was amazing. Thank you once again.

@the_bread_code 3 года назад

Moin Tasos Menelaou, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@michelecourten-derwin4481 3 года назад

This was an awesome tutorial! I am reading and watching “everything sourdough” lately. I finally am feeling the rhythm and rhyme of sourdough. What a relief! Oh, and think it is very cool to travel with your starter and incorporate local flours into it! Thanks again!

@louiseolivier2020 2 года назад

Taking your starter on holiday?lol😁

@stephanieelena4160 3 года назад

I just fed my starter ('Joe') rye flour for the first time. It smells phenomenal!! Joe is new - just 6 days old - and grew up on whole wheat and AP flour mixed. I can't wait to see the difference and I cant wait to use this starter to make bread!!

@home8046 2 года назад

Also your video about scoring at the 90-degree angle was fantastic and it was a huge help for me in my bread being a simple engineer myself

@MilwGonzo 2 года назад

Breadmaking is part art, part science. While the art part is acquired with practice and experience, the science part comes from understanding the chemistry, biology and physics of the breadmaking processes. Your explanations are very helpful and interesting! I'm a novice sourdough baker but your tips will help me to improve the final product. My bakes so far have been good (and quite edible) but I want a springier loaf with a more open, airy crumb. Thank you!

@DANVIIL 3 года назад

Your sample technique has really changed my baking success, thanks!

@the_bread_code 3 года назад

You are so welcome! Thank you very much.

@SINAKUNIN 2 года назад

You, sir... Are a legend. This has helped my bread greatly. I couldn't get a proper oven rise with my all purpose flour starter and now I know why. Thanks a lot! Can't wait for your book.

@waqup4054 2 года назад

I'm really enjoying your videos and am learning so much more and fine tuning my recipe as I go. Thank you !

@gribble2979 2 года назад

Great information and completely different from what other sources say. I've read in the past that you should only use white flour to feed the starter and use a 1:1:1 ratio when feeding, but your starter is so beautiful that I'm going to start using your directions.

@pinterrzsolt Год назад

How did it turn to be?

@user-yo5dh7eb9w 3 года назад

Hi! I'm using 1/25/25 ratio and it's really doing a great job. I feed my starter once in 24 hour and hold it in room temperature all the time. The leftovers are great for pancakes and muffins. Thank you for all of the videos!

@the_bread_code 3 года назад

Sounds great! You are welcome!

@Fiona2254 2 года назад

I just made some starter pancakes and they are delicious.

@danielf_swe Год назад

Thank you so much for this video! I have been baking a lot but I actually learned quite much. 😃👍

@teslarex Год назад

Beautiful! Thanks for your teaching. Very approachable technique.

@barrychambers4047 3 года назад

I've already watched this 2 times! Next time I'm going to take notes.

@the_bread_code 3 года назад

Moin Barry Chambers, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@mattgarrett5399 3 года назад

I had to stop half way through and restart with the same idea. Pen and paper in hand. ;)

@yaaratal3814 3 года назад

I've recently started baking sourdough, and your explanations are great and informative. I especially like the parts regarding the acid level and what it means for the yeast and the dough. Dankeschön!

@the_bread_code 3 года назад

Moin Yaara Tal, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@sherricoffield3808 2 года назад

when I was a kid I always asked "why?" Oh, my parents were so sick of it, but for me, having an understanding how things work made everything so much easier, acceptable, and of course UNDERSTANDABLE :D I LOVE this video. Thank you for posting it and never second guess all the information you generously give.

@MoniFTW 3 года назад

I just found your channel and I love it soooo much!

@the_bread_code 3 года назад

Yay! Thank you!

@koneye 3 года назад

12:50 Starter looks happy

@the_bread_code 3 года назад

Haha. I did not notice. Thanks for sharing!

@tamathamavraides5532 3 года назад

I learned a lot. Thank you so much for sharing what you’ve learned. Bread is so much fun to bake. I bake bread at least twice a week. Sometimes more. I can’t help myself.

@the_bread_code 3 года назад

Moin Tamatha Mavraides, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@2ndchancecreationsbychrist12 3 года назад

From one German to another.....Wow I just followed all your 4 steps,,,,,and my gosh my bread turned out awesome, especially the trick with the sample jar, and the fermentation....THANK YOU SOOOOO much 👍 and I been using everyone else's techniques without much success

@the_bread_code 3 года назад

Moin 2nd Chance Creations By Christa, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@bear532 3 года назад

Thank you for the mini jar idea to keep a track of bulk fermentation. Going to do the same but using a shot measuring cup. I have one that is 3 ounces and has a measurement every 10ml which is perfect for this purpose.

@arigold5084 2 года назад

But. wouldn't the rise time different due to the stretch and folds we do to the main dough?

@bear532 2 года назад

@@arigold5084 yes it does differ slightly, however it doesn’t matter. I’m going to use an analogy as to why. Lets say there’s two people who are counting. One counts upwards at a consistent pace and by one integer (1, 2…1000 etc.) and the other does as well but every time he reaches a hundredth number (100, 200, etc) he subtracts 18-22 (think of this as the folding stage) and then keeps counting up (99, 100, 81, 82 etc). The first person is your control in this scenario/the mini jar. The second person is your bread dough. Since both people are counting at the same rate, you can be fairly sure that when person A’s count is 500, person B’s count will be very close to 400. It’s the same exact thing for bread. The reason we can safely assume they’re counting at the same rate is because the percent of bacteria/yeast in both doughs is the same. They multiply at the same rate and produce the same amount of gas per volume of dough. Just because you’re slightly degassing the dough via folding, it does not change the rate at which the bacteria and yeast are creating gas. I hope this clears up any confusion :). I’ve actually moved on from using a shot cup and now use a plastic test tube with a string tied to the screw cap. I then spin it like a centrifuge to get the dough down to the bottom. I worked in a lab so yeah… centrifuges should be a kitchen appliance I swear. I know how ridiculous it is, however I can calculate the rise down to 1% making my proofing time extremely accurate and it has greatly improved my bread making to the point that I now always have the perfect proofing time.

@bear532 2 года назад

@@arigold5084 sorry the rise time doesn’t differ, the volume of rise does differ. Remember the dough matrix is being broken down at the same rate, regardless of how much the dough has been degassed. It is the breakdown of this matrix that ultimately decides if the bread has been proofed properly, not the volume. You can have a perfectly timed proof bread and completely degas it will look less proofed than an underproofed bread. If you bake them though, the properly proofed bread will taste better, albeit it will be denser.

@bear532 2 года назад

@@arigold5084 so the control in the small jar is measuring the amount of matrix breakdown. If you are consistent with your recipe and the timing of when you put your control dough in the jar, you will be consistent in knowing when the dough’s matrix has been broken down properly. Regardless of the volume in increase of your bread dough, if your control has increased in volume by lets say 75% (note this may be different for you depending on your recipe, flour, starter, and if you refrigerate and how long) you can be sure that your bread dough is done proofing because the optimal matrix breakdown is complete.

@arigold5084 2 года назад

Thank you so much. I will let u know the results.

@the_bread_code 3 года назад

Moin and Gluten Tag. Too long didn't watch - Fermentation is king 🤣. Also - it seems I did a small error in the video, sorry for missing this. The dough had 375 grams of water (75%) :-). Not 350 grams. I will do the same recipe again next week, trying to tweak it even further.

@JVSwailesBoudicca 3 года назад

Totally fascinating to hear all you have to say, and extremely helpful tuition. Thank you.

@ToastedSynapseGaming 3 года назад

I did something similar with a longer autolyze. One tweak that you might want to try to make it easier, even though it's called no kneed bread: After loosely incorporating the starter, instead of continuing with effort to finish incorporating in the pot, you could always dump your dough on the counter and bench kneed it there, even round it up. Much easier to incorporate and actually see if you missed spots (also ads strength). Then it's back in the pot :) Good luck.

@the_bread_code 3 года назад

@@ToastedSynapseGaming Yep, I did this before but then I got too much hate from no-kneaders over this 🤣

@LuNemec 3 года назад

Thanks for the tips, I applied them to my starter, will try bake tomorrow morning, I hope it goes better!

@LuNemec 3 года назад

Just to share my findings. Today I baked 2 loafs, from starter prepared as you showed. 1 loaf was pre-shaped at 50% rise of fermentation probe, 2nd loaf was pre-shaped at 100% rise. The 1st loaf turned much better, the 2nd turned out flat. So I guess 50% is the goal for me.

@racemiami1 3 года назад

Thanks for all your info. Fantastic!!

@421jrs Год назад

Thank you for this... the explanations, recipe, techniques, all of it. VERY helpful, uncomplicated, & much easier to understand the "hows" & "whys" with your video. I'll be using this ASAP to "fix" my starter & technique, & I have no doubt my bread will be (nearly) perfect! Again, THANK YOU!

@Hjuh800 3 года назад

My starter has been a nightmare recently, really hoping I can get it back on track with this vid! Much love from aus

@Hjuh800 3 года назад

Update: discared almost all my starter and its back to doubling in size already!

@the_bread_code 3 года назад

Glad this helped. Thank you!

@jamesthomas1628 3 года назад

Excellent video. Would suggest using a "shot glass" (as used to mix drinks) to hold the small proofing sample. Tapered shape and volume marks make measuring easy.

@the_bread_code 3 года назад

Good idea. I just need to find one that has the right shape :-)

@Fiona2254 2 года назад

I purchased one like that yesterday just for this reason! Great minds think alike 😆

@johnc3826 3 года назад

Outstanding video - thank you so much for so many tips.

@the_bread_code 3 года назад

Moin John C, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@EynOdMilevado 2 года назад

You give such important advice at every step. It is your videos that have given me some understanding and some confidence to try again. You’re a great teacher and you’re also funny.

@the_bread_code 2 года назад

Thank you! Teacher maybe, funny definitely not 🤣

@TheAmazingHuman 3 года назад

@17:51 when he said "just to geek out a little bit," I cracked up! I was like does he mean, "just to geek out even MORE...!" 😂

@the_bread_code 3 года назад

🤣🤣🤣🤣🤣🤣

@yaazielhuerta4845 3 года назад

Baking and cooking IS science! 😉The best recipes are all based on geeky scientific observations, trial and errors. That’s called the scientific process. 🤩 this is why I love cooking , baking AND science! You got to learn how things work and why especially because you are using living organisms in fermentation. #anothergeektalking 🥰

@TheAmazingHuman 3 года назад

@@yaazielhuerta4845 I thought it was obvious I feel the same way... which is why I enjoy watching the bread code channel. He's one of the smartest cutest geeks out there. #eatmoresourdoughbread. 😆❤

@kathleensmith644 3 года назад

Eek out even more I think.

@aaraguz 3 года назад

I love your German ways! So clear and techy. Thank you for your videos, they are great!

@the_bread_code 3 года назад

Thank you! 😃

@deepawagle297 3 года назад

Thank you for the detailed explaining

@the_bread_code 3 года назад

Moin Deepa Wagle, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@ivegotheblues 3 года назад

Hey that's a brilliant tutorial, thank you! Nowadays I'm experiencing a lot of difficulties with my dough when increasing the hydration, the dough it's so sticky and difficult to manage

@kparish05 3 года назад

You got me subscribe by the “ yes I’m weird” re traveling with sourdough. 🥰

@the_bread_code 3 года назад

Haha, thank you!

@lisavranesevic5754 3 года назад

Haha.. I travel with my sourdough, a cast iron pot, and my Kefir grains. Then again my family generally rents condos when we go on holiday. (Cheaper in our experience for larger families)

@sbaumann8810 3 года назад

The fact he is willing to have a body cavity search in the name of sourdough scientific research makes him my go to bread guy. Period. Dry humor sorry.. Thank you for all you do for us figuring out the code. No wonder my starter hated that ap flour.

@valerienave1950 2 года назад

I fly with my starter everywhere haha never had problems. Here's hoping

@marknasia5293 Год назад

The joke about if u want a good steak 🥩 you could stick your head up a cows arse, or u could ask ur butcher… I prefer to ask my sour dough guy…

@trailsandbeers 6 месяцев назад

Awesome! Thank you for explaining this so clearly 👍

@giulianag.5272 Год назад

This is the best video presentation for making a sour dough starter. I like how you explain it clear and simple. You also mentioned what not to do. My starter is working great. Can’t wait to bake my first sour dough loaf - in the Dutch oven. Cheers all the way from Toronto, Canada 🇨🇦

@vickimoseley7434 3 года назад

In the first few minutes I’ve learned from you than anyone. I couldn’t figure out why my dough was nightmare sticky this summer. Ich liebe dich!

@the_bread_code 3 года назад

Moin Vicki Moseley, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@jmala3192 3 года назад

I changed the flour of my starter from bread flour to whole wheat Its been a wk now. Although it doubles in size. Its not passing the float test. Did i just kill my healthy starter ? Help please!

@kirstenholder7270 3 года назад

This is so informative!! My started also died and I was confused as to why, I fed it with AP flour because I ran out and it didn't end well.

@the_bread_code 3 года назад

Yep. Definitely. I had to learn this the hard way too haha! But now I had my starter for 3 years, it is more healthy than ever :-)

@anchaleegrinins1096 3 года назад

I’ve been feeding my starter with AP from the start. It’s been 2 months and they are active. I’m confused!

@kirstenholder7270 3 года назад

@@anchaleegrinins1096 I wonder if it is the combination, it is possible that the AP I was using was not great quality.

@franck777 2 года назад

Excellent. Thanks!

@Private_C123 3 года назад

Love the thorrough information you've put in the video! Learned alot about my starter and how to feed and optimize it. Thanks!!

@the_bread_code 3 года назад

Moin Coen Commijs, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@PerfectsupplementsaustraliaAu 2 года назад

Thanks for this video! It was super informative 😁🤓👍🏼🍞 I’ve just gotten into making sourdough myself and you taught me so much! I’m curious as to where you got your thermometer 🌡 and pH tool from? If you could please share the brands with us? Thank you 🙏🏼

@Kaila5180 2 года назад

Great contens! thank you. Learnt a lot... However, the sample in the small glass dish next to the fermenting dough didn't react at all, and when I thought it was long enough, the main dough was overfermented and it was perfect for a frisbee game. Well, making the perfect sourdough bread ain't that easy anyway.

@neelamsharma2117 2 года назад

Thanks a lot for sharing wonderful tips for sourdough bread baking.Its really very helpful

@dhmacdonald8605 3 года назад

Thank you for this excellent and informative video! You've given me lots to think about and try going forward.

@the_bread_code 3 года назад

Wonderful! Thanks for the nice words 🚀

@yaazielhuerta4845 3 года назад

This is pretty awesome! I’m a bio teacher and I can use this video to illustrate many aspects of fermentation BUT the issue is that the graph is backwards. The greater the acidity the lower the pH and your x and y values are very much misplaced. I got your point, though, and most people wouldn’t mind. My comment is not a smarty pants comment, it would just become confusing to explain which I would have LOVED to use your video in the classroom. Your starter is EXCELLENTLY deconstructed and superb.

@the_bread_code 3 года назад

Oh thank you! Haha, nope - great comment indeed! Maybe you can just show the video and do your comments as you go hehe. Take care!

@geezergamers7101 3 года назад

Hello, I love your bread tutorials! If I want to make as our a dough as possible for a really strongly flavored loaf do you have suggestions on a maximum pH level I could go down to? Thanks again, I have made so much better sour dough bread this year than last thanks to you.

@the_bread_code 3 года назад

You can go as high as you like. Just try to use a loaf pan for the actual baking. Nothing to worry then.

@connykarman7775 2 года назад

You had me at sourdough starter. I have been trying to make sourdough bread for probably 15 times in the last two years. I tried every different recipe. Your video helped me understand the science behind it. I followed every step. This is the first time I got (which I consider) a good I oven spring. I live in high altitude state. I think I need to tweak it a bit. Danke Schoen.

@EridaPrifti 2 года назад

I love your explanations, especially your graphs!

@aviationchannel6204 2 года назад

Nice tips! However, I usually feed my starter with bread flour and it works fine. I feed at a 1:1:1 ratio if it is already very active, or I use a ratio of around 1:50:50. I find that bread flour makes it easier to adapt it for different breads.

@omgitalo 2 года назад

Same, though when I initially made my starter I did also use rye flour. Once it was alive and kicking I switched to regular white flour and at least so far so good (couple months).

@aviationchannel6204 2 года назад

@@omgitalo My starter is now almost 1 year old (started in Feb 2021). I initially created the starter using a very coarse whole wheat flour, and it was ready in 2 weeks.

@arnaudn.5675 3 года назад

Man, thank you so much for putting all this together for us to educate ourselves ! I think I've learned more in 30 min that I had in my one year sourdough bread read-the-net/trial/error journey. I've been plagued by flat bread issues for most of the summer and been trying to fiddle around with bread fermentation time and oven settings only with marginally better results. I never guessed that the 1 to 1 to 1 daily feeding schedule that most people tend to praise as ideal throughout the internet might be the the biggest culprit here. I'm definitely going to put all your tips to good use. One more thing, I have been given a couple tips by a friend who worked in a bakery for a few years here in France, and one of them was : never put your yeast (they weren't making sourdough in that bakery though) directly into contact with solid salt. Salt grains will harshly pull out the water from the yeast cells and destroy some of them. Always dissolve all your salt into the water you are going to put into the bread and then add you yeast, to get the best fermentation results. I don't have any idea how much this is true or if it will make any difference in the end of the day, but I wanted to know if you have heard of, or experimented with this in the past ?

@the_bread_code 3 года назад

You are most welcome, thanks for the nice words. Yes, I heard this before, but I don't think it's that big of an issue. A few might die yep, but they also reproduce at the same time all the time. I wouldn't worry about this too much, it sounds to me like it could be 0.01% improvement hehe.

@arnaudn.5675 3 года назад

@@the_bread_code Yeah, not sure what difference it may make either. One thing for sure, this is definitely not a ground breaking effect because I'm still doing it by habit, but my bread is miles away from greatness ! XD I also wanted to let you know that I've baked my second bread applying your knowledge and things got instantly better. I've used a brand new flour that my local farm harvested this year, with an old variety of wheat which is, the lady there told me, quite low on gluten compared to modern wheat they have been growing until now. But despite having no experience with this new flour, I went for an overnight long autolysis and a less acidic starter and I'm already having twice as more air inside the loaf as my previous bread with the gluten rich flour. That was just amazing (and good tasting !) Still a lot of room for improvement on working with this new kind of flour, but now I have a much clearer idea of what I'm looking for and what I may change for the next one. Thank you so much !!!

@the_bread_code 3 года назад

@@arnaudn.5675 You are most welcome and glad to hear that. Try also using a loaf pan for your daily bread, it makes things a lot simpler. Plus in case you like it, you can make the dough a lot more sour and will still get quite good oven spring.

@arnaudn.5675 3 года назад

@@the_bread_code I already made the switch to the loaf pan. I prefer regular bread myself but my girlfriend is a huge fan of squared bread for her toasts despite the drop of oven spring. Things we do for love... Oh and we had a go on your recipy for the discard sourdough starters and it turned out amazing as well. I went for the mediterranean style, and tweaked it a little with a bit of dried garlic powder on top of the herbs and two tablespoons of olive oil in the dough (280g of starter + 140g of flour). Of course I kept the parmisan cheese on top. 👌

@the_bread_code 3 года назад

@@arnaudn.5675 Oh that sounds very delicious, I am hungry now 😂

@JJ-of3ng 3 года назад

This was a great explanation; thank you!

@the_bread_code 3 года назад

Glad you enjoyed it!

@todddavis4543 3 года назад

Thank you so much. You are super. I am a veteran sourdough baker but I still learn much from you.

@vltree 3 года назад

Hi, thanks so much for your amazing channel! I love sourdough bread but it is hard to find any authentic ones in my area. Your videos finally convinced me to start my own sourdough starter last week. A big question is, when checking the volume of the starter, do I take into account the bubbles the starter create? My one-week-old starter (Bob) now doubles in volume within a couple of hours after feeding, but when I tap the jar on the countertop, it collapses and I see that the size has not really increased much, just a little bit. Another thing is, it is starting to smell quite acidic (like nail polish - I don't have a PH tester). Is it because it is too warm (24C) and maybe I should also reduce the feeding ratio (change from 1:1:1 to 1:5:5)? Thanks again and looking forward to baking my own sourdough bread very soon!

@the_bread_code 3 года назад

Hey V L. You are most welcome. Yep - try switching to the 1:5:5 feeding ratio. No worries, the moment you see your starter doubles, it is ready to be use. Good luck on the first bread :-)

@tibitaylor 3 года назад

Great tips! Have you ever tried making starter with flour, a small amount of water and buttermilk?

@the_bread_code 3 года назад

Moin Tibi. Thank you very much! That should work too. You would have lactic bacteria coming from the buttermilk.

@imanh9193 Год назад

Hi Tibi. This is what we always do in most middle east regions. We dont do any sour starters or poolish or what so ever. We just add some yougurt to the dough mix and go overnight in the fridge... without even a yeast. The older the yougurt the better

@tibitaylor Год назад

@@imanh9193 Thanks!

@pash3762 3 года назад

Thanks a lot, you are the best. So informative and simple and a second thanks for the book.

@the_bread_code 3 года назад

Moin P Ash, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.

@sharonallende690 6 месяцев назад

Thank you, thank you. I learned so much. Making sourdough can be confusing but your explanation has helped me understand more about my starter and dough.

@dennyze5744 3 года назад

Oh! What to do with the discarded sourdough? I realized that for Christmas, instead of putting it in a discard jar, I could split it and make several jars of starter for bread to give as Christmas gifts. :-)

@the_bread_code 3 года назад

Moin Denise. Oh - I typically bake a nice bread out of it. That's a nice idea. I would recommend you dry it this way, then it won't go bad: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EEqjqaTKV24.html

@loriki8766 3 года назад

Actually, you don't even need to feed your sourdough unless you plan to use it. Just keep it in the fridge and then there's no waste. For discard you already have, you can make bread or crackers. I like adding mine to egg noodles. If you do an internet search there are tons of recipes for discard.

@donnadehardt5728 3 года назад

I am pretty adventurous, so Ive added it to waffles/pancakes (just this AM), muffins, even doughnuts (which I bake then lightly pan fry). Focattia, all kinds of stuff. I hesitate to try & use it for enriched bread tho.

@flair2k 3 года назад

Moin moin! I was super excited stumbling over your videos after getting hooked on sourdough by foodgeek :) now I finally tried out your 10h Autolyse technique, but it completely failed on me. In the morning the gluten is very weak and tears immediately. I used your percentages, bread flour with 13% protein, normal German room temperature. I already thought the "hard" berlin tap water is the problem?! Thanks so much for your help!

@the_bread_code 3 года назад

Moin! Oh noes, that's annoying. I have never heard this happening. Even with my regular T550 flour this did not happen to me before. Have you tried again? Did it happen again? Interesting idea on the tap water.

@flair2k 3 года назад

@@the_bread_code sorry for late reply I need to get my notifications in order ;( I got it to work by ordering the Italian flour you suggest on your blog. Don‘t know why it failed, didn‘t dare trying again

@coffeebot3000 2 года назад

Just tried this. My bread came out massive and beautiful with a massively open crumb. This really woke my starter up. Sehr danke!!!

@roostahktchnm7796 2 года назад

I have followed some of your tutorial videos, very educational, very informative, and very scientific. Thanks for making and sharing knowledge.

@superman2246 3 года назад

I’ve skimmed through the comments but can’t find it or on your blog - where is that adorable shirt from?!?!

@the_bread_code 3 года назад

Thank you! the-bread-code.myteespring.co/

@MaryOBrienaus 3 года назад

I've learnt so much from this video and I'm excited to try the overnight autolyse...wow!! Does acidity have an effect on how sour the bread tastes? I really like a super sour (would that be uber sour?! 🤣) taste so would love your geeky insight into how I can get that consistently...thank you! 🍞

@the_bread_code 3 года назад

Hey Mary. Glad you enjoyed the video! For a more sour bread, try to maybe use a loaf pan in the end. It will give additional support and you can make a more sour dough :-)

@MaryOBrienaus 3 года назад

@@the_bread_code thank you...will give it a go!

@lynnnicoletti8813 Год назад

This was an absolutely excellent video! I started my starter with rye flour and it really came to life even blew the lid off the jar I was using too small of a jar! But once I got to the maintenance stage I tried all purpose flour and it killed my starter! So now I’m using whole wheat flour and it came right back to life and made an excellent sourdough bread! But the second loop wasn’t as good but I had it where the dishwasher is and the dishwasher I use twice in the day and it puts off a lot of heat and humidity so the acid level obviously went up in the second little poison is good! Thank you that I now understand the watch the acid level!