How To Make Sourdough Bread Masterclass 

he says it at 3.55 again. Might wanna tell him it's not bacteria through and through.

Sour dough

sour dough contains not just yeast but also lacto bacterias and some acetic bacterias as well. lacto bacterias are typical for taste and smelt and also as difference between usual bread (which is made just by yeast) and sour dough bread. that's why i understand that he things and talks about it as bacterias, means lacto bacterias...

@@themorningpurr1156 get a life. can tell the guy clearly knows what he's doing. even if he learnt the theory 15 years ago and has been using it since professionally he clearly understands the process if he makes slight mistakes with language saying proof/prove or bacteria instead of fungus it's really not changing the result. his tips on understanding how to read the dough etc are invaluable, and yes all bakers probably know this, but as people learning (what this is for) this is great to know. thanks everyone involved

@@non9886 some people say prove and some say proof.

Oh my.. i should learn from you sir..

@@rizkikurniawan1582 stick with Patrick, he is right on the money!!

You should have opened your own bakery

Alfie Moon, I enjoyed a regular paycheck AND time at home by teaching and working for other organizations. Plus it allowed me time to have other influences on the industry through organizing student and professional competitions, liaising with government departments on exam qualifications for bakers and trade regulations. I also worked in a couple of trade organizations that mounted national trade shows in alternate years for the entire industry. But most of all, I didn't have the money or marketing skills to set up my own operation. My daughter had a coffee shop for a long while where she baked all of her pastries - I helped her after I retired and helped her create most of the recipes she used - so I got my fingers in THAT pie too - literally.

Thanks for all the inspiration, I am going for this!

😍😍😍 that's amazing

That's just amazing your start is then more than 150 years old ..j would definitely love to have some of it if you don't mine sharing

raghu krishna I wouldn’t mind but to mail it, shipping alone was $3.50, I just mailed some to a friend. Then there’s the packaging I would need to rebuy.

@@ZenaBattaglia thank you so much ..!! That's was really really nice of you...but I am outside US .. and I need to find a friend who can bring it for me from the US . And may be I would really appreciate e your can share your email I'd so I will contact you ..once I got to know if any of my friends are coming Once again thank you so much for your reply.

raghu krishna I’m afraid to post my email address on here. I hope you understand.

3

Totally

Rubbish. Have you tried it?

When feeding the starter, Patrick doesn't mention discarding x grams of the starter but the overlay of the video does. What did you do, did you throw out X grams of the starter then add in the flour and water?

@@GB-yt9sn as you are growing the starter from scratch, you will just be discarding half starter and then adding the flour and water. Once you have a viable and active sourdough starter, as you care for it, if you keep it at room temp constantly, you will be always discarding, or using it if you bake bread that often. So when you either portion out to feed it, you can either just discard the unused starter, or you can use it for countless other things. But again, during the initial growing stages of the starter, you are going to just be discarding the X grams of starter. Also, as an aside, once the starter is fully active, you can put it in the fridge and it is very very resilient, as long as you keep it cold. I went into a depression spiral during covid and didn't feed it for like 10 months while it was in my fridge. lost power due to storm, and as I was cleaning my fridge came across it again. it had a nice layer of hootch on top of it, spelled of a sweet vinegary smell. The hootch was a little discolored, but the starter itself was perfectly fine. I discarded the hootch, chopped the cold and somewhat solidified starter in half to be able to feed it. Let it come up to room temp, fed it, and after a few days of feeding it, it was back up and running like nothing happened. made a loaf with it, and oh my it had deepened the flavor. best loaf I had ever made at that point. Do I recommend leaving it in the fridge starving for 10 months? No. Did it drastically improve my starter? Yes it did. Will I do it again? In all honesty, I've forgotten about it for about 3 months now lol.

@@wanderinwolf3804 excellent thank you 😁👍

I've learned you don't need to throw away your discard. Farmhouse Boone has great ideas for using discard ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cIxM-KupjXg.html Our Gabled Home doesn't ever discard ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-isGbL9gvZj4.html I used her method but found I like to have the discard. @@GB-yt9sn

@@GB-yt9snyou can make stuff out of the discard, like pancakes or some other things. There are videos out there for that, too.

He’s just good guy who’s got his shit together!👍🏼💪🏼 very watchable good guy super Informative. Probably a right prick when cameras off 🤯🤣 aha jokes 😁💪🏼

I have watched this like 10 times and I don't even have an oven

It's almost 3 am for me because I decided to make the sourdough.

Tom Laptain you mad man! Hope it turns out awesome.

Why not make a starter? I did and had good results.

@@andresabarca3428 You crack me up LOL. That's just like me getting enough exercise watching an exercise video. No gym fees.

cryonics

Racer Girl thank you i always ruin my starter im going to try this

Also great for when you have an extended vacation coming up and can't trust friends to feed your starter properly!

Mi A bubbly ready fully matured and fermented Makes sense

I read starter as sister I feel so dumb

How about Hammond ?

Bayu Rahman: Please forgive me. I'm not quite sure to whom you're referring. Would you explain?

@@bayurahman5766 Hammond?

@@glasshalffull4061 one of the gentlemens from top gear, the old one

@@bayurahman5766: Of Course! But it's more like, "HAMMOND!........You Blithering Idiot!"

Do you follow the recipe as described or mix it up? I’m making my first load as per the video today. Very excited!

Cosette Chahoud do you mean you can't understand why people having diffirent opinions? "Like the video or skip it...." why tho? Just because you found this video informative, doesn't mean some others won't say, "This is bullshit." Yes, I also wonder why people dislike this, but it's their right to do that.

@@Dark_Lantern_ - Hilarious!! You just tried to upbraid someone for having an opinion...by saying people have a right to their opinions! The fact that she cannot understand why people would dislike this video IS her opinion. It's a colloquial turn of phrase used to describe how she feels about the topic, not a statement of her inability to actually comprehend the idea that other people might not like the video. Now, we're not watching a political debate here, or some sort of perverted, toxic or controversial content that would drive people to feel the need to choose a side and up-vote or down-vote the video. We're watching a show about how to make bread by hand...for free! So, unless this is being watched by 1000 disgruntled bakers, it can probably safely be surmised that those down-votes are from trolls, who may indeed have the right to do so, but it does not mean it is appropriate that they should. Thus the term, "Troll." I believe this was, in fact, the point of the previous comment. I realize your entitlement filter may not be able to process the idea of propriety versus rights, but, with any luck, you'll get there some day.

Meadmaker 452 Sure. Feel free to assume and argue about anything that wasn't even stated.

Meadmaker 452 you sound like a opp

Yes, people crazy. We pros go out trying to help the world and some ignore us, others attack us. It's tough business being a master of maximum flavor. Oh well, I thought he did a good job!

Hi sourdough friend :) just one question, I think the baking period is 20+10, if using closed dish? I've been following this method and baking for 20min closed + 10min open for great results.

Djordje Bundalo ok thanks! I just made this recipe the other day after transcribing the directions and the 25+25 method resulted in one of my breads getting burnt and the other too brown :(... I’ll try the 20+10 method

just a note that you can use different amounts of starter, at different hydration levels, as long as the total weights stay the same. Totals: flour 960g water 620g (65% hydration) salt 10g for instance, I'm using 200g starter (100g flour, 100g water) so I'll start with 860g flour and 520g water.

What about sugar?

Ahmed Mohamed You don’t use sugar in sourdough. It’s called _sour_ dough for a reason. I mean, you could try it if you wanted, I don’t think it’ll harm it, but it’ll make it taste weird and you might as well just make normal white bread at that point.

Isn't the Internet wonderful?

Me, I'll be 62 in November and I'm finding the learning process better and easier than ever. I think people who can DO things will always be happier than people who just sit in offices and push pieces of paper around. I have a friend who spends 10 hours a day in an office staring at SIX TV screens... Can you....

@AbbaZabbaBar This friend of mine has already tried twice to commit suicide...You know all this talk that the world economy is going to collapse on Oct 10? People will go on as they've gone on four hundreds of years - they'll resurrect old skills. The world might even be a better place...v

. Lol

Thanks - @Henrijs Rozenkopfs

Tratamente pentru dureri de spate

His voice is more like (i suppose this need charming brick doesn't know no this) Rod McKuen! Would be need if he could sing, perhaps he is able. Can anyone encourage him!! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0r0KI_H69Kc.html

Raiko Seria he is!

Who's Bob Ross????

@@petropavlovskkamchatskiy1917 You should look him up! He did ASMR before anyone even knew what it was.

Did you put it in a dish, or cast iron pot or straight in the oven on the shelf?

Aww man this comment just warms my heart

That's the spirit :)

your starter probably wasn't ready, but glad it worked out.

I’m still intimidated to try. This is my 3rd time watching the video. I think it’s time for me to go for it

just make sure your yeast is very active and passes the float test.

Did you use Pyrex method

​@ewe392 I currently am and seems to be working

thanks

Youre an angel!

Ok making the starter, what does the "discard" mean? Does it mean take it out? Or is "discard" another term for the starter?

@@hogtownchris remove. Discard, throw away or like i do, I take the discard and start a second starter to give away

Dianna A thank you so much. Ok LOL need to start again. I am on day 3 now just added 100 g and 100 ml but did not discard anything. Or can I On day 4 start the discard process?

Ha ha! So right. So beautifully expressed!

A foreign Vancouverite! Imagine that... Greetings from the Vancouver to the north of you :) ! Good luck with your starter! I hope you and yours are all safe and well

Did you manage to make a loaf that worked using this tutorial?

I failed with this recipe tooo dense pathetic loaf was too excited did u manage to make it 😔

Kiran Dhanrajani sadly, I did not. But I came to realize that I was using “weak” (all-purpose) white flour and it really needs to be strong bread flour. I have since gotten my hands on some good flour and have successfully made a lovely boule using RU-vidr, “Bake with Jack” recipe and tutorials. There are SO many tutorials and methods out there!! It’s a bit overwhelming. 😬🤪

Sounds like me and my missus. Cooking is our 'thang' and right now we are consumed in bread making. Keep the wife happy mate😊

Hi Bill, did you prove the dough for 3 hours, and then prove again for 3 hours and bake? I proved for 3 hours, then put in the fridge overnight (did not prove out of the fridge for the second 3 hours) but when I baked I got a flat hard loaf, I'm thinking I should have done the second proof out of the fridge, and then put the dough in the fridge overnight so it was ready to go in the morning?

@Flatus Antiquitous Thanks for this. I've tried five times now and I keep getting flat-ish loaves coming out of the oven - they are flying saucer shaped. My starter is active, I use bread flour, not really getting a good rise on the first 3-hour proof but I don't want to over prove it so I let the first rise go 3.5 hours max, then divide into two baskets, the dough feels good after the second 3-hour rise, goes into the oven but it does not get any oven spring. Can't figure out what the heck I'm doing wrong. I'm in CA so I am wondering if I need to add more liquid to hydrate the flour?

@Flatus Antiquitous Thanks so much. Will let it proof longer, was timid with it because Ryan states you can over-proof. Will try again this weekend with an overnight proof and report back. And yes, can't abide table salt, always Morton's.

@@tooncutter5805 I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??

True that. Lot's of YT "bakers" have a huge stick exactly in their own derrière. If you know what I mean :D

The only problem with him being-he does not reply. People are asking questions and he remains....silent.

could not agree more!

Great host and down to earth Baker and I’m thinking you’re from Irland’s Neighborhood ? Lol

Is a ok to use Whey protein from fermented goat milk ?

cloudnosh11 6

Quite good tips. But a few minor corrections: yeast is a fungi not a bacterium, and it lives (mainly) off the sugars in the flour, not protein.

😂

I do. It's so refreshing to hear an accent that isn't American since most videos that I watch are from America

😁😁😁

You literally just typed out "warshing machine".

I'm with you, Rachel!! XOXO Suzan

Nostalgia is connected with food and people who left us.

As an american, thank you!

Can you leave the dough in the benetton over night outside the fridge??

That bit about chucking large portions of the developing starter away has always bugged me, too! I guess it's so you don't end up with a dustbin-sized container of it by the 7th day.

How did it go?

@@sarahbasto6520 very well. Have used this recipe 4 times now.

That’s insane

That would be the heirloom not to leave with my forgetful self. I love history like that.

Bullshit

Mega Bullshit

Absolutely amazinnnng!!! Wow

Dave Wygonowski I agree completely, and can add with such accuracy.

I still don't understand.

Hi Can you explain what you do after the apple water is ready,and how to feed it.Do you have to keep feeding with the apple water.Thanking you

Hello Patricia When the apple water is ready, you can use this water to make your sourdough starter as explained in the video above. After that (the 1 week process) you can just use tap water to feed it and keep it alive. This method just gives your starter a real boost, because of the lactic acid bacteria that are on the apple's skin.

Thanking you so very much. I shall try that. Many kind thanks.

How do you make the raisin water?

Hello Denise, Just soak some dry raisins in hot water for about 15 minutes or so and drain over a bowl to catch the water. Use this water to make your sourdough-starter as explained in the video above. It is all about the lactic acid bacteria. Real honey works also very well to give your starter or polish/biga a real boost. Just keep experimenting.That is the fun of it. Greetings and good luck.

I don’t even get having to knead it The very long dough fermentation times do the work for you I’d rather take longer and not knead lol

What size Pyrex dish do you use for this?

How was the first loaf?

and me - gonnae start again

Ditto. I've listened to and participated in workshops and read. Patrick says stuff clear and easy. I can imagine this was a very well-prepared video, even tho he makes it seem simple.

There are millions of lovely people out there with huge hearts and gorgeous souls! Cheers friend.

what flour did you use for the starter?