Is it possible to make sourdough bread in 5 hours? - Easy recipe 

Not really needed, I feed once every 4 weeks or so. And why so much? I have maybe 50g. I use 10g to start a sourdough. Fridge space is precious ;-)

wasnt that perfect... I don't know how often, how many times he folded etc.

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C = ( F - 32 ) X 5 / 9 If ideal oven temp is 428°F So 428 - 32 is 396 Divide 396 by 3 then X5 and divide by 3 again, gives 132x5/3 is 660/3 This equals 220°C

Lo viste en inglés?

Fermentation temperature for oven was 95° F for baking he said he was setting the oven to 480° C, but I'm certain he meant Fahrenheit as I'm certain his oven is not capable of 480 centigrade. 😅

Or apple cider vinegar.

You always drop the farenheight conventional oven temperature by 20 degrees when converting to centigrade fan oven.

Rice flour is fine

Both work, one easy the others hard work, do what your happy with its not critical.

I would guess at least 14%

IT´s around 13%

@@glutenmorgentven thank you

Yes, I mix whole wheat with bread flour and all purpose flower. Add 1 oz water for 8 oz whole wheat as it absorbs more water. Have never used more than 1/3 whole wheat 1/3 bread flour 1/3 all purpose. It created a very nice bread. Blessings

Whole wheat 50 to 100% is slower and rises less but 5 hours is good enough, it just doesn’t give competition style results

yes no problem. Baked a bread after 72h from the fridge and it was still fine, just more sour

390 grams water, 10 grams salt.

I thought it was a well thought out experiment with a lot of valuable information! Thank you!

it has more to do with elasticity of bread at certain temperature. The owen one is above recommended fermentation temperature (35C instead of 27/28C) and dove gluten behaves different too, not just yeast... And using the same time for all three is kind of off, since dove development heavily relies on temperature.

Sourdough could be a mix of just anything including salmonella and listeria

You are very wrong. There are a lot of diffrent sourdoughs, including cold storage methods. I saw it in a lot of bakerys, also made by german bread someliers. If you wanna cool it you need to put in warm water. The sour or even the bread can be 100% hydrated and still be stable over 2 or 3 days, depending on the basis sour. I am a german master and we are educated quite well over the microbiologie of our products.

@@2adamast a healthy sour preserves itself to a certain degree. There is a technique that stabilises itself which creates edible sourdough that you can keep in a box for literally decades without going bad.

@@derrevolutor6347 I checked for listeria and there is no reason why it wouldn't grow in a fridge/cold, lightly acid environment. I would stick to the old wisdom of not eating raw dough or sourdough.

@@2adamast how much do you wanna eat to get the shits? I often taste the doughs, but its not like you eat more the 10grams. Also I doubt that there is a significant survivalrate of those bastards, becouse bread gets a core temperature of at least 89°C in the oven. Mold is a bigger problem. But thats another story.

Thank you for your summary xo

Except you didn't taste the bread which he said was the entire point of the experiment. So no, that shouldn't be the title. The point is clear, can you make a quick sourdough in 5 hours, not can you make a perfect sourdough in 5 hours

Looks delicious to me

I keep my starter on the counter (22°C ) and feed it once a day. I have it in a shot glass, so I use only 4g of starter, add 4g of flour and a bit less than 4g of water daily. (I always use new shot glass) One day before I make the dough, I transfer it into a normal 2dL glass container and feed it so I have about 100g of starter once I add it to my dough. I found daily feeding of the starter essential, and 4g of flour use per day is basically nothing, and takes 2 minutes of work. I also ferment the dough for around 17-20hrs at room temp until my dough probe doubles in size, and proof for extra 4 ish hours. It comes out perfect.

You can make fine sourdough bread with old starter that has been in fridge without feeding even for a month.

@@mrtech2259 Yea you can make it directly but the yeast activity will be extremely low, and it will taste really sour.

​@@mrtech2259 in fridge, without even feeding for a month. Please, tell me more.

@@romanandresgonzalezgutierr6406 it might need a longer bulk fermentation, but adding unfed sourdough starter to a dough is just like a feed, after not being fed for a while, the loaf will take a bit longer to rise, and might be slightly "different" (not necessarily worse, or better) but it will be delicious and enjoyable

jajajaja lo podés ver en mi canal en español!

🙄

You need to feed your sourdough starter before you use it, even baking sourdough bread in 5 hours it’s just not allowed to ferment enough in the bread.

I agree. The App is not as seen on the screen. My iPhone ersion already deleted.

@@71volare mine too, I deleted it straight away when I saw I couldn’t use it!

if there was only a way to translate words with the internet. Could you be an more lazy?

Tomorrow is coming the english update!!

@@marcussmith799 not sure what you’re implying but if he’s speaking in English and telling me about the app I would want it to be in English and not have to go to the fu king trouble of having it translated on another app!