My starter is named "Ruby". Last year I dehydrated Ruby and stored the dried flakes in a plastic bag against the chance that Ruby died. Then in December 2020, I came down with Covid-19 and was in the hospital for close to 3 months. When I got home, Ruby was gone. I grew a new starter, but it was never as good as Ruby and I was always disappointed with the bread from the starter. I thought I might have lost my touch, but then I remembered the dehydrated Ruby. I re-hydrated Ruby over three days and I think she's even stronger than the original from which she arose. Every loaf I have baked with Ruby-arisen-from-the-ashes has been quite satisfying. I have played with different flours and settled on 50/50 blend of Rye and Bread flour. I have never tried dropping the hydration of the starter below 100%, so I'm looking forward to that experiment. Thanks for the excellent Tips video. I always look forward to new experiments from you. Keith
@@alexischavez3238 I spread a layer of starter on a sheet of parchment paper and allowed it to dry out at room temperature, but you could use a dehydrator if you have one. When dry, it peeled back from the parchment easily and I stored the pieces in a plastic bag in my pantry flour box (cool and dry). I'm told it will last for years. Mine was about a year old when I reconstituted it.
Mikel :-D. Could you send me a quick email please with your address information? I want to send you a shirt. Please choose one here: shop.the-bread-code.io/. And also send me the size then. Thank you! Greetings to Paula, hopefully the gluten is strong with her!
Never heard such a long lecture since I left college. So much of information! Must see this video multiple times to digest it completely and correctly. Thank God it's the weekend.
🤣 I get what you mean. I pace myself. It takes me a while to catch everything and have to take it a tip at a time. There's no time limit. All good info!
My starter is named “McLevain” its a Superbad reference, the nerdy dude McLovin lol Thanks so much for all of your hard work! I truly love the scientific approach to sourdough. By far the best bread channel on the internet!!
Nice video! Here is a nice little tip that I came up with. Use whey in your starter when feeding or just making from scratch. Makes for a crazy good starter! 😮😊 If you don't know what "whey" is. It's the stuff that drips down if you strain yogurt or any other kind of dairy. It's also nice to ad some when making your dough. Happy baking everyone! 😁🙏
As a scientist myself, I absolutely love the scientific approach you have adopted for bread-baking. Knowing *why* one does such-and-such in the bread-making process is so much more powerful than just being told to do such-and-such. I suspect a lot of sourdough myths have developed over the years because people didn't know *why* they were doing what they were doing, and so instructions got misquoted or misconstrued as recipes got passed down from one generation to another. And also, how could we not be amused by the rather creative use of "adult balloons"🤣 My sourdough starter originated in Jan 2019 during the U.S. federal government shutdown (or "furlough"), which seemed like the perfect opportunity to take up a new hobby and get my mind off of not being able to go in to work. My sourdough's name is therefore "Furlo".
"adult balloons" My starter is called Thing 2 (from Dr. Suess). I started it in March last year at the same time as I was reviving Thing 1 which I started accidentally some years before while making dumplings and had been in my fridge unused and unfed for like a year. Thing 1 caught an infection later in that year (got a wrinkly skin similar to the texture a Brettanomyces infection in wine looks) so I discarded it and focused on Thing 2.
Greetings from Hong Kong! My sourdough starter's name is "Benji" named after my last dog who was always by my side when I baked breads. Long live "Benji"! As for your video, it's great! You provided some really good information and explained in a way which is easy to understand. Thank you very much! I look forward to learning more from your videos.
Mine is named Morris. O.K. man, this better help! Now it is summer here and my apt. is not climatisé, so that does not help much. Did not your German baker friend say to make the starter thicker? My Great Grandfather was a baker from Germany for what it's worth. The pressure is on. Thanks for these tips. Every bit of knowledge and practice helps.
The most success I’ve had in sourdough Baking has been with stiff starters in lower percentages coupled with at Least an hour autolyse and bulk fermentation times under 5 hrs. Have to leave some gas in the tank to rise in the oven. Thanks for your hard work.
Thank you for sharing these results. Couple of points. To compare the gas production I think it would be much more fair to compare the starters based on the amount of flour in them, not total weight. So e.g. in 150g 100% hydration starter there is 75g flour, while in the 50% hydration there is 100g flour. And flour is what gives food to the yeast (and LABs/AABs). Additionally, about pH: it could be different just because flour can buffer the solution, and with different hydration the same amount of total acid (TTA, ) will give different pH reading. However the taste is more affected by TTA than by pH, afaik (pH will affect the point when gluten starts getting degraded though!).
I LOVE this channel. Keep experimenting mate your discoveries increase all our knowledge and results and also you show how beneficial and fun it is to play around with starters.. I've named my starter "Gunner" because it's the flavour that develops over time that gives my bread it's "Bang"...
The white flour starter is named Fred. The whole wheat starter is named Myrna. I can get out of social events by telling people I have to get home to feed Fred and Myrna, and they assume it's either 1) my grandparents or 2) my dogs.
My starter is named "Ida." I've been growing them since August 2021, when hurricane Ida was wreaking havoc , and my sister liked the name for it. I've later used it as an acronym for "Indefinite Dough Ascender" for its amazing power to last for weeks in my fridge with few refreshes and to raise my dough like some delicious form of necromancy.
My starter's name is Sourpuss. I feed it 50/50 mix rye & bread flour. It reliably triples in volume when I feed it. The flavor is good but no oven spring. I'm new at this bread baking.
I had two starters in the beginning, Fred and Wilma but Fred unfortunately committed suicide by leaping from the fridge. Needless to say I did everything possible to revive Fred. Fred did not go down without a fight. We will miss Fred. Wilma on the other hand has proven to be strong, reliable and very tasty.
Empress Tangy is my sour dough’s name. Someone put me on the spot to name it and that’s what I, literally, blurted out. She rules! She is made of 20% dark rye, 80% bread flour and 100% water. Your experiment with starter was very interesting to me. I had the best rise in my bread when I used a bread flour that was 14,2% protein vs regular bread flour that is around 12%. The total amount of flour I use is 390g, of which 290g is bread flour and the remaining 100 grams could be rye, whole wheat or khorasan (kamut) flour mixed with 60g of starter and 280 - 300 grams of water. I use more water with rye and less with the Khorasan. Thanks for all of your interesting experiments and videos.
I have been regularly watching your videos. Amazing. You are a legend! Truly! Its not just the passion for sourdough but the thoroughness with which you study each aspect, experiment, take notes and most importantly share your knowledge and learnings. I started watching when I was a beginner in baking breads. Just a hobby to de-stress. But your videos and knowledge have got me upto speed. The nuances on reg starters vs liquid starters, lowering % of starter to extend fermentation, monitoring dough growth to get it at the right time etc. A big thank you!
My new sourdough starter's name is Puddintain, and, if ya ask me again I'll tell you the same! Interesting video, Hendrik, thanks! I especially like your analogies on extensibility!
For more extensible flours try incorporating just 5-10% spelt into your dough mix. This way you can still use higher gluten flours with your dough mix.
My starter's name is doughby - I think this video was great but I think it would be cool if you did a follow up video where you did the same recipe with all three types of starter and compared the resulting loaves (and shared the recipes!) - then went and explored using the stiff starter in traditional recipes from there
My starter is named Rutger Sour, after the Dutch actor Rutger Hauer. R.I.P. My second starter is Mandough, as in The Mandoughlorian. I might rename him to Landough Calrisen. Not sure. 😅
I have been replacing yeast with my sourdough starter for cinnamon buns etc, for a while now with great result y two starters are "Betty Loo" and my new 25 year old one is "Annie"
I'm a newbie home baker from Canada. I made few regular white loaves with active dry yeast. Now, I am venturing into creating my 1st sourdough starter after watching many of your videos. Thank you for creating them. I made whole wheat flour of Italian Farro wheat to use for my starter. I've named my starter after the Italian Academy award winning actress - 'Sophia Loren'. She was named by the American Film Institute as one of the greatest female stars of Classical Hollywood cinema - 50s, 60s and 70s. As of 2022, she is one of the last surviving major stars from the Golden Age of Hollywood cinema.
My starter’s name is April. She was born last year in April, and kept me busy during the pandemic. Many fails, but I kept going. After a year or so, she started to make perfect bread, with ear and blisters on top. I think the key here is to keep going, trust the process and results will come. I love April to bits ❤️ Mojn from Denmark sweet neighbor 🤗
Thank you so much! I've 22:49 learned so much! My sourdough is good, but with your hints and techniques, it will be awesome! My sourdough's name is Lucy. She's a stiff one.
I have three starters. I named my rye starter, Sampson. This is my first starter. I used Sampson to create two other starters. Delbert is my whole wheat starter. Zenji is my white flour starter. All three are doing well. I would like to see you use the stiff starter (with baker's%) in place of commercial yeast in different bread recipes. Coissants (of course), breakfast breads and rolls, pizza, flour tortillas, pita bread.
I was originally gifted a sourdough starter that had a piece of tape on the container with its previous name, "Mom". I decided to turn the tape around and my starter found its name: "Wow". 😃 I more recently did a sourdough starter swap, and Wow became the sibling to a completely different starter. I decided to name this second starter, what else, but "Wee"! Wow and Wee are good friends and have collaborated a few times since. 😊♥️ Love your videos so much. What a wealth of knowledge! I am looking forward to trying out both liquid and stiff starters!
Is it my imagination or do two starters add a whole new dimension? More lift? more flavor? It doesn’t seem to matter that they were both from the same batch a month ago.
Wow, I love how you have discovered so many options for flavours and fluffiness! My starter is named Gretchen and my daughters tease me that she is now the fourth daughter because I feed and love her more than I do them. Not true …. but kind of 🤷🏼♀️😂
lol i like that...how funny..im just starting out...wish me luck...lol I been forgetting to feed my starter so i do it when i remember...Do you think that makes a big difference if its not every 12-24 hours
@@dianachka100 Yes, it makes a huge difference how often you feed it. If I am going to bake, I feed every twelve hours for a couple of days. If not, I will feed every 24 hours. If I am going to be away, I will put Gretchen in the fridge until I return. The starter, once back to its original height in the jar, is hungry.
Hello from Texas! I loved your video, so educational. I recently started researching to make my own bread so I started two starters. Their names are Doughy and Crusty.
I have two starters, Klaus and Kathy. Klaus was conceived on Christmas Day and hence the name. Kathy is the daughter conceived on Boxing Day. I was feeling sad about consigning Klaus to the bin. I alternate between Klaus and Kathy for my bakes and they have different flavour profiles. Every bake is a new discovery. Now I have started a liquid starter named Kris inspired by your video. I hope in the coming days I will be able to cultivate Kris into a more lacto flavour starter for my bread. Wish me luck. Thank you for all your videos. They have been most inspiring.
Hi. My family was complaining about the sour flavour in my bread, so I found your video. Thing is I can only bake one bread a week (correction: I am allowed to use the kitchen for my stuff once a week), and I was keeping my sourdough in the fridge for so long that it developed acetone smells. Your experiment gave me an idea which I am trying right now. I take one teaspoon of sourdough from my old dough when it has raised and keep it in an empty jar for one or two days. When this small ball is fluffy, I add five spoons of water, stir the starter and let it sit for one day. Then I add two or three spoons of flour, until the starter looks like pizza dough and let it rise for one or two days. The day before mixing a new dough, I hydrate the stiff starter until it looks like cream. The day of the mixing six days have passed and the starter smells milky. I am baking a hard wheat variety that cannot rise too much, and the hydration must be very low. I'd say it's 55% including the water in the starter. The dough will take a whole day to rise, then I take another teaspoon for the next starter and bake the rest. It's not hard work and it's done in seconds. I just need to not forget to do the chores. So far, the result is great. We've eaten two breads, and even in the third day after baking it's still not sour. A note on the wheat I am using. it is the opposite of a cake flour: it makes a very hard dough with plenty of strength but it barely rises. A slice of this bread can hold anything on it and it won't break. But that's our local variety. On the other hand, it tastes really good.
my starter is named bibbidi bobbidi boo! cos it works just like magic, from plain dough to such a flavorful bread. also thank you for another great video and all the effort you have put in. its so informative and insightful. i hope you have a great day!
This is by far one of the best videos about sourdough I've seen for ages! Thanks! By the way... mine is called Frikachu. He started being called Pikachu because of its ability to evolve, but changed to Frikachu after a few weeks in the fridge.
I am REALLY AS Excited As YOU ARE! i feel so calm knowing I know how to proceed as a baker :) The idea that stiff started can replace fresh yeast! A plus nothing could make me happier. I used kefir to help start my starter . I'll name him Lacto. He is so masculine.
Greetings! I would love to see you do a ciabatta as well as sourdough English muffins and/or crumpets. I have a rye starter named Darwin. Thank you for your videos and sharing your knowledge!
Dad's joke: "How do you get down off a camel?"....wait for it...."You don't, you get down off a duck". Yuk Yuk Yuk...I didn't understand it until I was in my teens and wanted a down coat... Great info, btw!
I’m in Brazil working on a starter I’ve named Pãozito, or “lil’ bread.” He just turned a week old and started doubling in size. I might feed him more flour from now on…
Very keen to make a Flamm Kuchen dough. When last in Germany we had both buckwheat (black flour) and wheat flamm kuchen - Dee lish us , better than pizzas! Believe they originate from the Alsace region, but village school children near Hannover cooked some at a fête for us.
Amazing video, you've given us a lot to think about and experiment with, Can't wait to try a stiff starter! What kind of flour did you make the last bread with though?
My sourdough starter is about 30 to possibly 40 years old and has been moved from Pennsylvania to Delaware, now back to Pennsylvania. I tend to keep it a consistency of 100% flour and 75 water. As I make bread I try to get as close to 75% hydration as I can, but I am having some issues and now my consistency is in the PITTS (for Brad). What would you recommend? I used potato water to begin my starter. Thank you for your amazing videos, Ray Moderski.
I named my sourdough starter Spelt Geesus and he is resurrecting wonderfully and his feet doesn't smell anymore and he brings warm, rising happiness to our household. Kind regards from Sweden. 😊⭐⭐⭐⭐⭐🌞🧡
Thanks Hendrick for the videos and experimentation. I'm getting a less acidic sourdough by feeding my starter at about 200%. I keep in a 1 quart jar and feed with 1/4 cup whole wheat and 1/4 cup of de-chlorinated tap water. I use enough starter to create a poolish of about 200% hydration as well. This helps to keep the volume of starter from growing too fast. Starter named Marco created while waiting for Hurricane Marco to arrive in Louisiana in 2020.
Hi...I didnt undersrand, was ut a starter that you used or a poolish or , do you mean both together? I alwsys do poolish 100% with equal parts of water and flower for my pizza dough, but I wish to have a more soure taste in the crust. So do you add a peice of stiff starter to the poolish the night before, and if so, how much stater you add? Thank you in advance
12:36 I always store just a small amount of Sourdough in the fridge and feed it the day before I bake bread - so I am using the no discard method from "Bake with Jack". But I experienced that you get even more oven spring, when you put your sourdough back to the fridge, when it doubled its size - about 8 hours later, generally in the early morning, so that when I make the dough, it is still at about its peak point.
Great info, great video. Ok i'll use a stiff start. Please recommend which bread making video (recipe) I (a beginer) should follow using the stiff starter. Many thanks Greg
I can recommend this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-36GdGT0XYwE.html. It will allow you to make great bread and also baguettes. It looks at a fairly simple dough.
My sourdough starter is named Bernie Roooo after the best dog my family ever had. I think that is a fitting name because this starter is by far the best I've ever had.
Excellent video Henrik, the balloons were an unexpected touch :) I use a stiff starter that is very vigorous, but lately I've noticed it is very dense with no visible bubbles on the wall of the container. I get good oven spring but a dense crumb on my 80% hydration strong flour breads. Wondering if I need a wetter dough still to get open crumb, or if the fault is in my dense starter. Any ideas?
My starter is named Odin, Since you showed your drowned starter I liquefied mine and every time I make bread I use it to start a 1-5-5 which I use at peak for my bread, that makes nice equilibrated flavours. I would suggest to find some ancient red wheat flour it has amazing slight sweet taste, although they are a challenge to work with, I use Rouge de Bordeaux flour. thanks for all the good info you give us.
I had to cultivate a new starter because I allowed the first one I got bubbling in 2018 to sit in the fridge too long without refreshing and it became moldy. Very disappointing, but a valuable lesson learned. This new one has been active for a couple months and I finally decided to bake a loaf of bread with it this weekend. The result was similar to my very first attempt at sourdough bread. It's like learning to bake all over again. Everything seemed to go as expected during fermentation, but almost no oven spring. Honestly, I'm not sure if I fermented too long or not long enough. Still, despite being a little flat and dense, the texture is softer than I expected and the taste is tangy and delicious. I like the taste of this bread much better than those I baked with my first starter, so I'm feeling optimistic even though I didn't achieve ideal results on this first bake. Just like my first starter, I don't measure the flour and water, but I keep it fairly stiff. I use a combination of AP flour, spelt, and dark rye, similar to the dough I normally prepare, only for the dough I'll use a stronger bread flour instead of AP flour. My original starter was quite active. Hyperactive, in fact. After feeding, it would expand by three times or more and collapse within a three to four hour window. My starter 2.0 has a less dramatic, much longer, and more sustained rise. It doubles in size or maybe a little more after four to six hours and stays at that level for up to 12 hours. This behavior translates to the dough so I think it will be challenging to learn how to bake a big, fluffy loaf of bread with this starter, but I'm hopeful I'll get the hang of it after a few tries. I'll probably invest in a pH meter soon, just to satisfy my curiosity. I do wish I had purchased one earlier so I could compare with my original starter. A good thermometer is a fantastic idea. My oven is old and there is no temperature reading. I'm certain it runs much hotter than the temperature setting on the dial because I seem to get the best results when I bake bread at 400° F. Thanks for posting these videos. I could talk about bread all day long, but I don't have any friends or family who are into baking. It's fun to watch a fellow bread nerd get excited over new techniques and discoveries. Cheers! Oh, and I think I'll just called this starter 2.0. :)
Thank you so much!! What a discovery! I am now creating a ”stiff starter” (after a liquid one on the way)! I have tried so long to get a more ”open crumb”, but not succeded! So please give us more tips and new recipes of fluffy open crumb-bread!! Thank you for sharing! 💐 So excited!!
I know I am two years late for the shirt offer, but, my starter is the product of many attempts to make an ideal starter, so I call it Frankenstarter. Another version is Olivia named after Olivia Hussy. Hussy is an outdated word for a girl who sleeps around. Great content. I hope Bread Pitt is doing well. Love the idea of a world traveled starter. Thanks for the tips!
I currently have two. Lucy made with whole wheat and water, and Abigail made with 50/50 Rye wheat + whole wheat and water. I had a tough time getting the starters started. But then I thought, maybe they're too dry? So I added more water to both, and within two days I had very active starters!
My starter is named ‘Hanuman’ (means monky god) from the Ramayana epic. It is 2 years old and is made with rye flour. I hardly can wait for your new recipe for the stiff starter. Thank you for sharing.
Somehow I have 5 starters 😳. My first two are Anthony and Cleopatra. Third, Hail Caesar. Fourth was gifted to me so I kept the name, Albus Crumbledor, and finally Lazarus. I use only one really as I bake every day. I dehydrated one which I share with others by mail but a small amount of each (about 2T.) are kept in small jars in the fridge which I only feed about once a month.
@@candywalker483 yes!! I have an extremely active starter (Molly) that gets one feeding a day and sometimes sadly starves for a day or two at room temp and my bread does extremely well :) in the fridge you can really go quite some time without feeding with little ill effects. I did accidentally leave her out for a week once at warm room temp and thought I killed her, but after a week of rehab she’s strong as ever. Sourdough really isn’t as strict as it seems
My starter is named Rye2Dough2. Named it when I started with 100% Rye and now switched to a 30/70 Rye/Bread flour blend, so there is still enough Rye in there for the name to stick.
I am celiac so I have a gluten free brown rice starter named Bobby. I used to bake a lot of wheat bread and loved it but hadn’t tried sourdough till a few months ago. I wish there was someone who really looked into the science of gluten free sourdough like you do! I wonder if I would get the same kind of results using the different hydration amounts for my starter. Because there is no gluten I usually use xanthan gum to give a similar property to my dough. I still love watching your videos. I get ideas to try with the gluten free versions 😊
I can't wait to watch this! I just successfully made my first sourdough creation today with the discard from my new starter -- waffles! They were... hearty. I think I need to add the sugar AFTER the overnight fermentation. I think all it did in the overnight fermentation was feed the beasties. Ha!
I have not named my starter yet, I just recently started baking sour dough bread and a good name did not come to me yet. I love your video's and this one just gave me the most amazing result with the stiff starter. I don't really like the sour taste in white bread and making it with the stiff starter gave me a neutral tasting yummie white bread and the crumb is very fluffy and open. I love the scientific approach since I'm a huge nerd. Without your video's I would not have been able to have this result withing 2 weeks of baking sour dough bread. Liebe Grüsse aus Osttirol
Hi there, have you used sweet sourdough starters? Use them for sandwich breads, croissants etc. Fantastic performance and consistency. Love you work, your oven spring is epic!!!
Wow, Henrik, habe schon viel über Sauerteig gesehen bzw gelesen aber das Video ist mit Abstand eines der informativsten! Vielen Dank dafür, v.a. auch für deinen faktenbasierten Ansatz, den du überaus „verdaulich“ (pun intended ;) rüberbringst! Die Qualität deiner Vids wird auch immer besser, die stark wachsenden Abbos spiegeln dies wieder! Mach mal Patreon, dann kannst dich u.U. bald wirklich full time auf das Thema stürzen.... Bitte weiter so! LG
Thank you for making these summaries of your experiments, love the format and great information. I would love to see some sweet recipes like cinnamon buns and such with sourdough!
I experimented by using wholemeal10pc to total amt of Bread flour.The rise is high n taste of sourdough is great.I also use rye 10pc go normal flour as feed.I still prefer to do auto lease.Result is good.Shall incld ur greattips
Great video My starters name is Big Bertha and constantly have a dis ard jar going so i call him George. Sometimes I will have a small jar for a project for the following day i always call that Fred.😊
Great information! I'm a newbie...only been making sourdough since fall, 2022, but I am hooked! So delicious! And soooo different from "grocery store sourdough!" I actually never liked sourdough until I ate artisan...and made my own! My question/comment is this: as a retired educator, I know a lot of people are VISUAL LEARNERS. But not just with flow charts 😉 ... seeing the real thing! Maybe you could discuss these different types of starters, liquidy to stiff, and show us exactly what they look like!!? Thank you for sharing your knowledge and your passion for making sourdough!!
Geez your good , so much science , just fantastic. Oh my starter is named Mother #*+;”r because when your bread made with much love turns out to be only used as a door stopper. Mother #*+;”r . Love your knowledge, one of the best information sites.
I think it's time to rename your starter, or make a separate one from it and call it Phoenix. So sorry that the virus got you so bad. 😔 Glad you are back and baking again. 😊
My starter’s name is Sour Francisco, I was raised in San Francisco and started baking sourdough because I couldn’t find good natural yeast breads when I moved to Porto. Thankfully that’s changed but I’m still baking my own. Unfortunately, I’m now pretty much confused. I’ve watched all your videos. I’ve been faithfully autolysing the flour the night before. As your knowledge has changed, your techniques have changed but aren’t explained in an integrated way. A new start to finish video would be great. BTW, consider selling a Bread Code apron 🥰
I have the same question. I'm guessing it's 50%, but not sure. Also, that's the whitest dough I've seen. Did you use a super high hydration recipe? Your final bread reminded me of my favorite high-hydration (86%) video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-f07TNR056eE.html. If there were such a thing as bread porn, that video would be it.
Mine is called Prince Buster. Sings to a reggae tune: It's good to lift bread when you're young, cos you're only young but for once.... great video, tons of knowledge, will have to watch again to fully digest. Ciabattas next please. Am currently baking loaves in Southern Germany with 1.5 percent sourdough, oven ready after 16 hours.
