Sourdough vs. “Normal” Bread. What’s the Difference?

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TABLE OF CONTENTS 📃
0:00 - What is Sourdough?
1:07 - The Rise of Commercial Yeast and How it Differs from Sourdough
2:08 - The Problems Created by Commercial Yeast
3:15 - Why YOU Should Make Sourdough Bread
4:35 - A Very Exciting Announcement

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[somerandomguyfromtheintern]

Sourdough was "normal" bread for about all of human history. "Normal bread" is completely new. Way easier for your stomach to process natural sourdough.

[captaintreepig]

Having made my own bread with yeast for many years I decided to try my hand at sourdough. I was astonished by the flavour of the sourdough bread. It is so much more complex and delicious and doesnt leave me bloated after eating. I make sourdough everything now. Pizzas, pancakes, waffles, bagels. If I'm in a real hurry and I dont have enough starter left for a recipe I'll use a bit of dry yeast but its a bit of a letdown once you've gone sourdough!

[goanywhere]

I sometimes use a hybrid method with a sourdough poolish and adding a tiny amount of commercial yeast in the main dough. It produces a lighter but still full flavoured bread.

[kathyanderson]

YUM!! I love your visuals. Very educational too. Thanks as always to TRC!!

[drownzi]

“you can only get at fancy artisan bakeries” aw yeah my kitchen is a fancy artisan bakery now 😎

[dangmane]

Thanks for creating a simple to understand and very informative video, it was very helpful.

[sozka.]

That was a great educational video, thank you!❤

[imhuntingbears]

Great information. Especially the beginning process

[wanabsumone]

Just found out your channel really really good information

[bendanba]

I love the taste of sourdough but did not know all this....I love learning new things!

[saltyberryapothecary]

Fruit ferment breads are fun I'm finding also. ☺️

[lamenamethefirst]

You should do a comparison between sourdough bread and commercial yeast bread made with preferment and long cold fermentation. The results are much closer. For people who only bake once in a while, it doesn't make sense to maintain a sourdough starter. Instead I plan a day or two ahead and either make a poolish or do a long 24/48 hour fermentation. The resulting bread is both flavourful and easily digestible. The problem with a lot of recipes online is that they call for things that are detrimental to the final product - too much yeast, short fermentation times because they use warm water instead of targeting proper dough temperature etc.

[namutebiesther]

Thanks very much for Posting this video I didn't have any idea what sour dough is

[raglanheuser]

on the one hand, it does seem like we go out of our way by overnight cold fermenting/salting (or even using preferments!) yeast bread to overcome the disadvantage of the fast rise when we could just....not use yeast and do it the sourdough way
on the other hand....its still faster.

[flonkplonk]

A dark sourdough bread (like the german or austrian) is just the most delicous bread !

[gmdcsfp]

Can I add mash poteto to my sourdough?if yes, how and when?

[vangelina]

After the week of growing do you store it in the fridge from here on or does it stay on the countertop?

[chrishayden]

Been making fermented sour dough for months never buy bread..lost so much weight

[ForexHeisenberg]

was wondering if its less amount of carbs is it actually healthier to eat than regular bread

[greglee]

Charlie I am excited to enroll in this class. I’ve been enjoying you videos and love making your Detroit Pizza and Tartine Bread. My questions before I sign up are, 1) Is this a course a take it when you have time, so not live? #2) I built a wood dome pizza over. I would love to learn how to back bread in that oven. Will this course cover that? Thank you