😂 You did not disappoint! Every time you gave a “tap tap” on the cover when the dough was resting made me smile. Thank You! A must try, thank you for sharing. 🤙🏽
Wow. Usually I get bored with so much detail, but I couldn't stop watching. Cannot wait to try, well, everything you make. I just started my sourdough starter. Thank you for that, too.
@@GrantBakes everything I've made from your videos so far has been great, thank you! I especially love making the cinnamon and raisin sourdough 😋 I add fig and sometimes walnuts and some seeds to the outside of the loaf... Sooo good!
Hello! I'm extremely new to this and so I noticed you said to take out 25g of starter out your fridge. Once you fed that and it's ready to bake, there's leftover starter which you mentioned to put into a jar for the next time you want bread. Is the remaining starter here going back into the original jar in which you took the 25g out of? Also, how often do you feed that jar of starter that's been inside your fridge? Thanks in advance!
Love your videos!!! Been making your Hawaiian rolls. Can I make a loaf with the same recipe. What would I need to change if anything. Oh we’ve made your English muffins,bagels, focaccia. All are excellent. Thanks again for sharing your expertise!! Look forward to your next one
Grant - I'm having problems with my sourdough. Unfortunately it is coming out undercooked in the middle. I'm looking into ways to try and fix it. I'm baking it in a preheated dutch oven for 20 minutes with the lid on and then 20 minutes with the lid off. Another RU-vidr suggested using a thermostat to test the internal temperature. But I still don't understand where I'm going wrong.
It's hard to say since plant based milks and butter alternatives can vary so drastically. Replacing the milk with oat or soy milk and the butter with olive oil should get you a pretty good result though.
Was the final taste of the bun acidic?..Did you get that vinegar taste? That is the problem I have with sourdough starter sometimes. The vinegar notes are ok for certain types of bread but not others, like this. I recently converted my starter to a liquid sourdough starter to alleviate this. I would like to try to convert my 1:1 starter into something with far less acidic notes. Any suggestions?
For me, personally, I went from liquid to dry and it's been a lot less acidic. I also use 5% or less. Counter to general wisdom, but the slow bulk has worked great for reducing it too
@@mattymattffs Wow. That is surprising, but at the same time not. The info is all over the place. I baked my first pizza with the liquid and the notes were not acidic at all, which was very encouraging. That is a 1 to 5 starter to water ratio. My 1 to 1 starter is acidic. I have tried feeding it twice a day and the notes have not changed. My environment is extremely warm (80F kitchen), so I obviously keep the starter in the fridge most of the time. I bake predominately pizza and focaccia. Sour notes aren't associated with those types of breads hence hence the reason why very few pizzaioli use starters for pizza. I do think stiffer starters provide a better rise, which is why I am not giving up on it. I think it may take time and constant feeding to change.
Do you have a video on why sourdough turns out dense? I just made these and they taste great but are on the dense side. I found a lot of my sourdough ends up that way and I’m not sure what I’m doing wrong
I had the same problem until I switched my flour. Spend the extra on the good stuff it makes a world of a difference. Personally I use bobs red mill artisan bread flour and amazing results.
@@AmandaAndyBaker thanks for that tip :). I don’t know if I have that type where I live but I will try a higher quality flour. I’m wondering as well if sifting the flour would change the texture 🤔. I may have some experiments to do!
