5 Stupid Sourdough Mistakes You Can Easily Avoid

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These are the top 5 mistakes you can easily avoid when baking sourdough bread at home.

Chapters:
0:00 Intro
2:00 Poor sourdough starter
14:07 Wrong amount of water for your flour
26:09 Using the wrong flour
1:01:44 Poor fermentation
1:23:57 Fix your oven for 15$ (12.85€)
1:39:15 Channel Updates

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#sourdough #bread
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Honestly, you're probably the only blogger I watched who explained that you need the right flour for certain amounts of water. Also, all of those other bloggers were American, and I presume they didn't really think much about other countries with differents kids of flour :)

yurymol
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I became aware of the Maya reaction by chance when I started to make more bread and more bread. I had an oven with only top and/or bottom heat (no air) and to keep it from burning on top I put aluminum foil. I noticed that the bread grew much more. Then I would remove it and leave it more exposed to direct heat to toast.

davidactions
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Loved this video! New subscriber from Colorado :) I really think that the biggest mistake starts at no. 1, as if you begin by making mistakes in your baking it’s likely you’ll have to just try again. The best way to have success is to begin by doing research, paying attention, and slowing down :) there’s always ways to fix mistakes which is why I loved your video, great information and fun commentary! Thank you, Hendrik!

AKmandy
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Baking was part of my cooking course, and I thought that I learned all what a baker needs to make bread and I used to be a consultant for professional bakeries, I go, and I tell them what is going on in their bread and how to improve their operation, at personal level I start to make sourdough bread was good, but for a week now I binge-watching your videos and guess what happened; my eyes are red, bought a bunch of expensive stuff from Amazon, and tried to make sourdough bread and I completely paralyzed of fear of screwing up if I don’t follow what you said, I love your videos so much you put the science into very uncontrolled subject, except for having to give my sourdough a name lol

m
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Thank you so much for your tip about putting the proving basket into the freezer for 45 minutes before baking. It is so much easier to make a nice cut into the dough.

danielawolff
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Biggest mistake in my (new baker) mind seems to be starter that isn’t active enough. Second biggest mistake (which you didn’t ask for) is not nailing fermentation! Loved the live video. Thanks!

linseyn
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Fermentation has definitely been the hardest for me to get right!

matthewgiallourakis
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Good educated, I have learned many things tonight about science bread maker, thank you so much, new from Southern California

truongbuugiam
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It’s the fermentation that’s the biggest issue IMO . Thanks for doing this . Very helpful !

chandiekent
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Oh and I switched from all purpose to bread flour and got my first ear a couple of days ago. I'm guessing it's bread flour from now on lol. I also like more taste so that works beautifully for me 😀
I just love how you explain everything with the science of what happens with the water and different flours! There is no one else I've watched that does that. Thank you so much for everything!

Fiona
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What an awesome tutorial for sourdough bread making. Love your channel, keep up the good work.

Di from East Texas.

Fiona
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Regarding the water in the recipe, I realised that I was adding more water gradually by wetting my hands to do the folds, so I have cut back slightly on the amount of water when I initially mix the dough.

danielawolff
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Chef thank you so much on informational videos and I’m very proud of you chef I have one question I feeded my starter as you said 1.10.10 and the sourness is gone it’s better but I don’t know how to maintain it can you help me?

SerenArnaout-xl
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I learned so much from watching this and will be putting the info to work in my kitchen. One question around fermentation times. When you say a range of times is the clock ticking from the moment the starter enters the bowl with dough and does it stop when the loaf goes in the oven? Yo be more clear. If the time is 7 hours does that include both the bulk rise and the rise after the shaping if not going into the fridge? I’m just using that number for conversation as I understand each bread could be different. It’s more about me figuring out the time needed in my day. Thank you.

debbykeiran
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Learned a lot from watching this. Thank you so much. Getting closer to get my sourdough bread right.

enriquetaaguilar
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The tricky part for beginners for me is having a nice and healty starter. To have a great bread, you MUST have a nice sourdough starter!
You can do all the mixing in the world, add strenght, use superb flour, but without the foundation you can't make a nice bread.
Of course beginners see tutorial online and expect a great bread with a week old starter. In my experience my starter is much stronger now that is a year old than when it was 6 month old. When it was 6 month old it was stronger than when it was 3 month old and so on.
I remember my first flat bread and doughs that didn't raise at all when i used to use my weak 2 week starter ahah

Gennaro-Mussel
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Interesting, excellent explanation around 29 minutes why I have to be very careful not to use high hydration. I use organic white and wholemeal flours, some stoneground, all from a local mill (Shipton Mills, UK). Though they are all classed as bread flours their protein is usually nearer 12% than 15% unless selecting the foreign flours.

ChristopherMerriman
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Thanks Hendrick, for answering my questions. I'm going to watch the rest of the live later

mattmallecoccio
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I couldn't agreed more to use the right flour, because I am not using any additional accessory but just Water injection convection oven, have been trying different brand of flour, and finally settle in Super Melanger Japanese 13% protein bread flour, only this flour could help me to yearn good ear and oven spring.

jlmaylan
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Love the shirt! Thanks for the live stream!

jodycapello