10 Sourdough Tools For Life Changing Bread

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Music Credits:

Video Credits
Creator, Host, Co-Editor - Mike G
Editor - Christopher Pressler
Assistant Editor - Cooper Makohon
Motion Graphics - Raphael Oliveira

[incredimazing]

This is why I enjoy this channel. 10 actually useful items, with great explanations and practical tips. Any other channel would be shilling 10 gimmicky pieces of overpriced, useless, plastic (that they "weren't" sponsored by...). You legitimately care about improving your viewers knowledge and skill!

[shelby]

I feel like part of maturing in life is really appreciating things like bag clips and conveniently placed pens...

[josephlevy]

Love your videos! Note that at 3:27, your graphic says 20g Starter while you say 200 grams (20% using the baking percentage.) The bread looks amazing! Can’t wait to try making it.

[MyParamedicAfterLife]

I love my danish dough whisk. I use it for so many things in the kitchen. I also use the canning lid lifter to mix and scrape down my jar for my starter. But, recently we were clearing trees on our property and I found the perfect birch branch that begged to be carved. So I carved it into a fermentation tamper on one side and the other side flat so I could scrape down the starter jar. It’s my new favorite tool. Love the video. Thank you.

[hermei]

For anyone (from Europe) struggling... In the States they have super strong flour. You might have to decrease the water content to achieve good results.

[rachelfishbein]

I swear, the Danish whisk is one of the most underrated kitchen tools, especially for how inexpensive it is. Makes mixing any dough so much less messy. Also, I recommend the lames from Wire Monkey. More expensive, but worth it.
I'd like a special mention to the pizza steel if you want big surface area for multiple loaves at once. Of course you need a roasting or brownie pan with hot water for steam. Still a great tool.

[rachaelhoffman-dachelet]

I use compostable bags with clips to store my proofing baskets, then slip the whole basket and dough inside them for the overnight in the fridge. Once I put the bread in the oven I take the proofing basket outside and knock off most of the flour, then set the basket on top of my stove where the heat drys them out, back in the bag and clipped shut. I’ve been using the same bags for months.

[wdjones]

Thanks for sharing! Your bread looks great! I got away from the cast iron due to weight and I burned myself a few times. I use a stone(20x15”) and cover with aluminum roasting pans from $tree. I get the same results as you.
My high $ purchase was the Zassenhaus bread slicer. She’s a beast and a game changer.
Now I don’t cut myself when trying to slice a loaf. I get uniform beautiful slices from end to end🙂👍🏻
Happy New Year!

[tersta]

Ooooh, I love the Danish Dough Whisk and the Wood Pulp Proofing Baskets. I'm going to DIY a set. Thanks for the introduction!

[ellenshore]

Making my first sourdough bread. On day 6 of starter. Using rye flour. Fingers crossed. Love your presentation and help Mike.

[klynchga]

I start with an autolyse for 1 hour...everything else the same from this excellent video. I have the Rubbermaid clear containers. I bulk ferment the first day, then into the fridge overnight, then the actual bake the next day or the next (flexible when your dough is in the fridge just hanging out). I use an old cheapo Dutch Oven from Mueller that I bought online. So far it hasn't destroyed the finish. I wouldn't risk a Le Crueset though. I get an incredible oven spring from the Mueller. If you are a beginner just keep at it. Your first few loaves will not turn out, but with patience you will become a Sourdough master!

[daviddaugherty]

Good to see others using the chop stick for stirring.

[deebrake]

I use a mini scraper//spatula but I had to search for a bit to find one that was sturdy enough. I have the danish whisk too, dough scraper and weight scale. Coming up to my 4th year anniversary of making it, thanks to you and a few other channels answering all my questions I have gotten pretty decent with it. I cannot explain how happy I was when it all clicked and I got the feel for the dough. Thanks for a great episode.

[zayndanyal]

THE baking course! Now I understand all the fuss about sourdough bread! Out of this world!

[adenwellsmith]

Danish dough whisk - yes
The two scrapers - yes.

I'd add a shower cap for the bowl.

Dutch oven from Lodge - absolutely.

What you're missing is a set of very high temperature gloves. The lodge can hold a lot of heat and its hot.

Lame? I've a nice one, I struggle to use it. So I think I'll try the blade by itself as you did.

[BLKCLVR]

This is really well timed, a friend of mine started a sourdough starter and offered me some of the discard. This weekend I'll be taking my first step at the next level of bread making.

[tudvalstone]

I use the same tools and percentages, except for the Dutch oven. For the price of 2 of them, I bought several pizza stones and a couple of cast iron pans (for creating steam). This way I can bake 4 loaves at a time. On the bottom shelf of the oven I have to use 3 stacked stones to prevent burning. IMO the bottom crust is superior to baking on cast iron. You also need an infrared thermometer to check the temperature of the stone before loading the loaves (450F).

[RachelTsTime]

Heck yeah!!! I just fed my starter and I haven’t made my first loaf yet. Perfect timing 🎉

[simones.]

I've been using a chopstick for years to mix my starter too! Super easy to mix and clean with minimal waste of starter. Also super helpful when weighing out starter for a loaf to help scrap the rim of the container to get a more accurate amount of starter

[johnsummers]

Love it!! Great video as usual. My 365 year old starter is still going strong!!