Stop Soaking Dried Fruits When You Make Sourdough, Think FIRST!

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Hydration is important but flavour and texture rule! Soaking, or macerating dried fruit that's added to sourdough has become really popular but most people don't consider the impact it has on the final product.
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Опубликовано:

20 сен 2024

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Комментарии : 43

@311060dp Год назад

I make different kinds of sourdough breads some having a combo of dried fruits & nuts and some having a mix of seeds. I never soak the fruits nor the seeds and rely on the dough hydration to refresh/soften the fruit or seeds. The results have always been fascinating never disappointing. I have however noticed that addition of seeds to the dough speeds up the fermentation and one has to be very observant that the dough does not over ferment.

@angbeebee1 Год назад

I was taught to soak inclusions but always felt it diluted the flavor. This video sets me free from the dogma. Thank you.

@SarahBulmer Год назад

Exactly how I felt after watching. I’ve always felt like I’m cutting a corner when I choose not to soak fruit. I do it anyway but feel a bit like I’m letting myself down. No more!

@CulinaryExploration Год назад

Glad it was helpful! 👍

@Rye_d_baker Год назад

Thanks for raising this issue. For me i feel better NOT to soak any inclusions, to have them as is in the final product. And by the way, love your t-shirt. It says a lot 😉👌

@koubenakombi3066 Год назад

Great points! I've realized I need to evolve in my tasting skills... usually around "good" or "bad"... considering creamy crackly, chewy, crunchy, crispy, munchy and others I don't even have the vocabulary to express! Amazing!

@CulinaryExploration Год назад

It's worth thinking about whenever we eat something. It's amazing what we miss if we don't actively think about the tastes and textures.

@BenGoshawk Год назад

Those hot cross buns look ace.... Nice t-shirt as well, made me chuckle!

@CulinaryExploration Год назад

Cheers Ben

@susand.m3894 Год назад

Thank you Phillip ! I was recently thinking about putting some raisins in sourdough because my family loves bread with raisins. I just love how you explain these everything based on sourdough bread . Your faithful follower from Trinidad 🇹🇹.

@kylemain4314 Год назад

Thanks Phil! Just being open to experimentation is what makes this fun! I really enjoy your insight.

@CulinaryExploration Год назад

Cheers Kyle :)

@syahgisi4226 6 месяцев назад

can I just point out your shirt real quick, that "Hush. Your opinion wasn't in the recipe" is hilarious and I love it

@wdjones4735 Год назад

I never soak inclusions. Love the T-shirt🤣 Thanks for sharing all this information. Have a great weekend!

@CulinaryExploration Год назад

LOL - pleased you like it, have a great weekend too :)

@KawakebAstra Год назад

🙏Thx Phil ♥️🕊love Ur nuanced explaination👑👍 new iPhone viewer here..Ur voice volume is low .. plz boost 4 those if us on devices ,)

@SuperRush999 Год назад

For sure! brilliant perspective and so glad you addressed this. I found the flavour changes substantially by pre soaking not for the better:) so no more soaking except when I want it boozy! lol!

@cukka99 Год назад

There is something to be said for soaking some raisins in plenty of wine, putting the drained raisins in your bread, and drinking the wine. Maybe I'll try drinking the wine, eating the soaked raisins, and putting some other raisins (soaked in a small, measured amount of wine) in the bread.

@Thyme09 Год назад

Tried the same. Love the sweet wine haha

@cachi-7878 Год назад

Your T-shirt made me smile, Phil. Cheers!

@CulinaryExploration Год назад

Cheers Bud, hope all is well with you

@karenlee005 Год назад

I soaked once following a recipe and they were specific about how much water to add but TBH, I stopped doing that as I couldn’t be bothered with the extra step and didn’t feel it was necessary when I saw the finished loaf. But I did wonder…

@raftlawyer Год назад

I like to hold back a small portion of the water to soak the dried fruit and then add water back to the mixed dough, which has been hydrating while the fruit was soaking - about 30 to 60 minutes. (That is a long sentence.) I like to roast nuts, so hydrating them seems pointless.

@RuthlynWills Год назад

I do soak my dried prunes in water kefir and then add the flavored kefir into the bread... folks love it and so do I... I add barely enough water to plump up the cranberries and also add any remaining liquid to the water quotient for the dough 😊... I'll give increasing the hydration of the dough a whirl though, thanks for the tip...

@CulinaryExploration Год назад

If you are adding flavour to your inclusions then that may well be the right way for you to go. Test both and see which you prefer :)

@Marcin_M2222 Год назад

I never soaked fruits but did seeds/nuts. Well, will try with dry ones tmrrw then.

@alef218 Год назад

Oh my, thank you, thank you, thank YOU!

@Kayenne54 Год назад

I always thought soaking inclusions, especially seeds, was to make the finished product easier to chew. I've always called multi-grain bread "booby trapped bread" for that reason. Everything's going fine, then you chomp down on what feels like an actual pebble.

@CulinaryExploration Год назад

You’ve hit the nail in the head. That’s the textural or jaw breaking element right there. If you find that the inclusion is to hard or chewy, you should try soaking it.

@Kayenne54 Год назад

@@CulinaryExploration but I do take your point about the fruit. Nothing worse than spongy tasteless fruit pieces. Will definitely use your pointers when I make bread that includes those, for sure. Many thanks for your clear, concise and informative videos. Much appreciated.

@CulinaryExploration Год назад

@@Kayenne54 Cheers bud, hope the baking goes well :)

@adahusten2188 Год назад

Well. I have more to consider when making my panatone. Test baking is in my future.

@CulinaryExploration Год назад

Always good to have some compassion loaves so you can decide what's best :)

@claudiamedina2825 Год назад

Loving the t-shirt Phil 😆👍

@CulinaryExploration Год назад

LOL - Cheers Claudia

@kevinu.k.7042 9 месяцев назад

Nice - Thanks.

@chrissiewindsor Год назад

Cheers Phil, I struggle sometimes. Not because there’s anything wrong with my bread, but because my brother is a bloody engineer! He asks loads of questions about what I did THIS time, then tells me what I did wrong. This from a man who uses dried mashed potatoes, ready meals & take aways. Every engineer I’ve ever met seems to talk to me the same way, “I’m an engineer, so let’s assume i’m right” Are they all like that? If so, how come I’ve never heard of one macerated in his own body fluids by a woman pushed beyond reason?

@cachi-7878 Год назад

I suggest getting another brother… 😂

@Kayenne54 Год назад

I can tell you that on job sites, where precision, knowledge and "nous" matters, engineers are regarded with thinly veiled contempt by most of the guys wielding spades and driving the actual construction machines; general consensus is they are over-educated idiots who wouldn't be able to find their own nether regions without a blueprint lol. Generally. There are always exceptions to every rule or bridges wouldn't still be standing. They seem to lack what the rest of us call "common sense" (which I prefer to name "common experience" of everyday life). Pro tip: stop offering your brother your home made bread. Whisk it out of his grasp if he goes to grab a slice. "Nope, I know it won't meet your exacting standards, so please don't lower yourself by eating any"...

@CulinaryExploration Год назад

Try not to worry about back seat drivers 🤣

@onlooker4564 8 месяцев назад

Ive never soaked the fruit, nuts and seeds I use in my dough, sourdough or yeasted...

@markhammond9407 Год назад

I've never soaked additions, so my take away is "try it." And I will. I was waiting for a mention of the book behind you (which is one of my favs), or was this just your answer to The Bear flashing Noma's book around?

@CulinaryExploration Год назад

LOL - It's a great book, I'm a big fan of fermenting veggies