5 Tips For Better Sourdough

Рет қаралды 48,323

Күн бұрын

**Beginners and expert home bakers alike have a sourdough fail from time to time. In this video, Brian lays out 5 easy to implement tips that anyone can use to improve your sourdough bread baking game right now! Well-risen silky sourdough with that beautiful open crumb can be yours!
Did you use any of these tips? How did they turn out? Let us know in the comments below. Thanks for watching! If you like this content and want to buy Brian a coffee: ko-fi.com/brianlagerstrom
Come say hi to us on Instagram @Brian_Lagerstrom and tag us in your food pics. We'd love to see your take on our recipes.
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**This video is not sponsored. Some product links indicated by ** are affiliate links which means if you buy something using those links we'll receive a small commission. All links are to products that I actually use or would recommend.
#sourdough #sourdoughbread #breadmaking
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Пікірлер: 126

@SteveEaton 6 ай бұрын

Your videos are fantastic and informative Brian. Thanks!

@nancyholmquist2690 7 күн бұрын

Your videos have helped me so much, thank you.

@mysuburbangarden.5538 3 жыл бұрын

So many good tips. 👍

@blberman 3 жыл бұрын

Thanks, good suggestions.

@marksoffe2509 3 жыл бұрын

Thank you I had no idea about autolyze...I'm learning

@BrianLagerstrom 3 жыл бұрын

Happy to help!

@schadowolf 3 жыл бұрын

Great tips!

@gartenzwergin6131 2 жыл бұрын

Thank you!

@timothycoulter2848 3 жыл бұрын

Thanks very helpful

@terrywilliams557 2 жыл бұрын

Thank you for the info I needed it lol

@MindyDanforth 2 жыл бұрын

I am in need of bread making help! Thank you for making these videos

@anneshaw1183 3 жыл бұрын

Excellent advice!

@BrianLagerstrom 3 жыл бұрын

Thanks for watching!

@superstitiousfishes1247 3 жыл бұрын

thanks B man. i rely on your videos. new to bread making. with your guidance i'm succeeding!

@BrianLagerstrom 3 жыл бұрын

AWESOME thanks David.

@wendyford5344 2 жыл бұрын

Thank you 💖

@wstewartclark 3 жыл бұрын

new location in Arizona is challenging .... getting the indoor temp high enough.... I now am an accomplished baguette maker thank to you Brian. The cinnamon rolls we family zoom baked together were ... whoa.. filling....one single roll kept us going all day long. the three bread from one simple loaf is really awesome and I have now mastered that one...SOOOO I to will take another shot at the UL sourdough loaf... knowing it will take time.... one suggestion is that you begin to host online bread making Q and A... I watched the xmas online recording and it was great.. Stew

@BrianLagerstrom 3 жыл бұрын

Stew, thanks so much for giving these recipes a try. I’m so glad they are working out for you. I’d love to host a bread baking q and a, maybe something to do for January. Cheers!

@termitedog 2 жыл бұрын

Brian , Once I purchased my challenger pan, It was a game changer, Thanks bro!

@DarkEnergyStudios 5 ай бұрын

Just really excellent brah!

@sd.2528 3 жыл бұрын

Very solid tips. I started my breadmaking journey about the time this was posted. I wish I saw this then.

@BrianLagerstrom 3 жыл бұрын

Glad it was helpful! Thanks for watching

@alanwilliams9021 2 жыл бұрын

Brian, thanks for taking the time for the video's, really like your easy to follow format 👍👍 Can you perhaps comment, I've followed your video "Your first sourdough bread" which shows Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon, You mention here not to add the leaven prior to Autolyse, I'm slightly confused, Thanks

@allisonfugere2098 2 жыл бұрын

More sourdough recipes please!! I want to make all the things sourdough!!!

@debpeck9574 Жыл бұрын

I love your videos snd your sour dough recipes and tips are fantastik I’ve been trying off and on for two years mostly of but recently really on to try and make a well risen nit flat gummy break your expensive dental implants bread. My starter is much more active now with your higher temp suggestions. My last mixer bread was still a failure gonna try again this wkd 🤞

@donnalyncampbell6759 2 жыл бұрын

I made my first ever sour dough bread. It came out like it was undercooked. Like glue. It takes great. The recipe and video I used was your seed sour dough one. It is a great video!! But probably not the one to make a first loaf?

@Indrabudiwati 3 жыл бұрын

thanks for sharing 👌😍

@BrianLagerstrom 3 жыл бұрын

Thanks for watching

@stacyharrell-mathers9543 3 жыл бұрын

Firstly, a thousand thanks for your hard work and clarity. I have made the 3 in 1 bread 5 times now with varying degrees of success, all delicious! I am on the 3rd day of making the sourdough starter and l'm using rye that l ground in my coffee grinder. Today the starter blew the lid off and actually drained out onto the counter. I am carrying on with hopes of a great starter. I will grind it more finely for the feeding tomorrow. Can't wait to make some sourdough pancakes and bread!!! Happy Easter🌿

@BrianLagerstrom 3 жыл бұрын

Great job! Thanks for watcing.

@brucetominello325 2 жыл бұрын

Mined died and your went off like a bomb! Hilarious!

@amcwilliam Жыл бұрын

Love your videos Brian! Been making everything and my family loves me that much more. I own a cafe and we are wanting to add some sourdough to our lineup. Any suggestions on where to look for a commercial bakery schedule for sourdough? Lots of stuff on the internet fitting it into a 9-5 working person's schedule, but nothing I can find so far talking about a production schedule for a bakery. Thanks again for the great content!

@Spintronicus 2 жыл бұрын

Thank you for taking time to efficiently present these tips. I have a specific question about the temperature. I live in a perpetual warm climate and even though my kitchen is set to 25C/77F, the ambient temp is more like 80. I can’t lower the AC temp any further without bankrupting lol. It’s currently 118F outside now. When I heat the water to 95F, my dough temperature ends up around 84-85F right before autolyse. If I use room temp water and use my kitchenaid mixer, the dough is around 80-82F. If I hand mix everything, then I hit that target temp but barely. My question is whether I should use cooler water to hit the target dough temp or should I just decrease the fermentation time. I don’t particularly like hand mixing while having my kitchenaid pro sitting on the counter. I usually reduce overnight bulk fermentation to 10-11 hours rather than 12-14 hours. And usually my breads are ready to be baked in an hour after shaping rather than 90mins. Would it affect the taste if I use cooler water and let it bulk ferment longer? Thank you!

@downeastermaineusa3794 3 жыл бұрын

Excellent tips. Hey newbies : pay attention. And you old dawgs , listen up too !! Much love. MAINE USA.

@BrianLagerstrom 3 жыл бұрын

Right on!

@supitschillbro 2 жыл бұрын

That cambro very clearly says 6 quarts at 6:24 dude. Great stuff as always!

@cakewhite 3 жыл бұрын

Hello. Thanks for this video. As to using the mixer, put autolysed flour and starter in the mixer on low for 4 minutes then rest for how long before putting mixer on high for another 4 minutes. Thanks

@adamjensen8112 9 ай бұрын

eliminating variables is always a good tip, no matter what the domain is

@tristankeene8421 3 жыл бұрын

thank you king 👑

@BrianLagerstrom 3 жыл бұрын

Haha yaz queen

@goattactics 3 жыл бұрын

I've started baking regularly over the past several months and I'm hooked. I haven't gotten into sourdough yet but found these tips useful. I am curious, why do you prefer AP over bread flour? And do you think autolyse is useful in dough with commercial yeast?

@BrianLagerstrom 3 жыл бұрын

Autolyse is always useful when you have the time to do it correctly. I prefer AP flour because the stuff Ibuy is 11.7 percent protien. Thats only 1 percent less than bread flour and I find with my style of dough formation and baking bread flour is too strong. It makes bread that I find too chewy and often has huge voids in it from being over strengthened.

@0927yoko 2 жыл бұрын

Hi Brian, great tips👍 What if autolyse is longer than two hours? How much the longest time to autolyse the flour?

@marciahutter8873 3 жыл бұрын

I follow the tartine recipe for country bread and the recipe calls for adding the levain to the water, then add flour, mix and autolyse for 40 minutes. You say to autolyse without the levain. When would I add the levain? I really enjoy your videos. Really helpful. thanks, marcia

@BrianLagerstrom 3 жыл бұрын

I like to add levain after the autolyse. When I add salt. I usually do a two hour autolyse and a 2 hour rebuild of the starter to keep it young. I highlight that pretty in depth in my tartine whole wheat video if you haven’t seen that one. Thanks for watching!

@barjaquez 2 жыл бұрын

Hello. Thank you for the informative video. What mixer are you using?

@chadhawkins7569 Жыл бұрын

Brand new sourdough “baker”. 😊 I have REALLY enjoyed your videos. They make me laugh and educate me at the same time. Sneaky! By the way, on the second day, my starter rose out of the top of Weck jar. Massive rise. My question, have you ever baked your sourdough bread using a clay pot, like Romertopf?

@Bob-ir2bj Жыл бұрын

I just used a clay batard from Breadtopia for the first time and it worked perfectly. They can be fragile so you have to use caution. A nice light weight alternative to my 6qt dutch oven. Good instructions came with the pot.

@doginthegarden5733 3 жыл бұрын

You make the shaping look so easy. I just shaped my first Batard and I think I wrecked it. We’ll see in the morning.

@BrianLagerstrom 3 жыл бұрын

You can do it! It takes practice.

@doginthegarden5733 3 жыл бұрын

@@BrianLagerstrom Came out just ok. It was a little confused. Didn’t know if it wanted to be a basketball or a football.

@bmansdad9891 4 жыл бұрын

👍,⭐️⭐️⭐️⭐️⭐️, great video.

@BrianLagerstrom 4 жыл бұрын

Thank you 🤗

@01anguyen 4 жыл бұрын

I can't wait to up my #slackcity game! These are fantastic pro tips, especially upping autolysing for 2 hrs!

@BrianLagerstrom 4 жыл бұрын

Thanks, Ann. Glad you liked. Ps working on that baguette vid coming up in the next few weeks.

@01anguyen 4 жыл бұрын

@@BrianLagerstrom Can't freaking wait!!!!!!

@spqr701 2 жыл бұрын

Hey Brian... Quick question on variables. In doing an auto-lyse, should we use a leaven? If so, does the amount of water, flour and starter count in the total of the recipe?

@crisd9939 3 жыл бұрын

Great tips! Thank you! Soooo helpful. Possibly a crazy question...how do you make bread using a sourdough starter that is not sour? Not everyone in my family loves the sour taste like I do.

@BrianLagerstrom 3 жыл бұрын

I would use a younger leaven. I talk about it in the tartine whole wheat video in depth. Let me know if you have questions.

@nobodix 2 жыл бұрын

Ikea Samla containers are even food-safe. We use those to proof the individual pizza dough balls.

@axg275 3 жыл бұрын

Thank you very much for your video. I love the way you explain! One quick question, what about yest? Does it matter which one I use? I used Fleischmann pizza crust yeast I was not sure if it matters of not. Also those little packs of yeast can they be stored once they are openned? Thanks again!

@BrianLagerstrom 3 жыл бұрын

I go for instant yeast most of the time. The packets can be stored, but not for long in my experience. Thanks for watching!

@shirinnayebi6086 Жыл бұрын

But Bri on strength building. Everyone acts like you will de-gas the bread if you do folds the whole time 🤷🏻‍♀️ what do you think? Btw, i followed your video on my first loaf and it was AMAZING ! And than I was not following you and not so amazing 🥲 live and learn!!! Your vids are on point dude! 😊

@mich8261 3 жыл бұрын

So I’m new here. Been going through your bread making videos. I am getting closer to trying sourdough but for now I want to strengthen my yeasted bread game. Can I apply some of these tips to your poolish recipe? And maybe specifically using a stand mixer? Thanks

@BrianLagerstrom 3 жыл бұрын

Absolutely. Good luck and thanks for watching.

@ZenaBattaglia 2 жыл бұрын

Hi Brian, I happily found your channel and subscribed. I lived in Italy for eight years and learned a lot. Tell me, is malt powder the same as barley malt syrup? I love your videos and how they are presented, great work team Brian!

@BrianLagerstrom 2 жыл бұрын

Hey Diane! Italy is my favorite place I’ve ever visited. Barley malt syrup is diff than malt powder. Roast stick malt powder has the enzymatic content of a sprouted grain so it makes thing ferment more vigorously

@ZenaBattaglia 2 жыл бұрын

@@BrianLagerstrom Thank you for your quick response. I received the malt powder from Amazon today. I can’t to try the recipe!

@DirtyHairy84 4 жыл бұрын

Dang Chef I would be sweaty if we had a sleep over. I need that 72 degrees fan on blast!! Probably why my bread game is not good!!🥵🥶

@BrianLagerstrom 4 жыл бұрын

All in the name of saving a dime

@024cjb 2 жыл бұрын

thoughts on a dough wand?

@andyblackpool 3 жыл бұрын

Love your tips and confidence and am following your tutorial for sourdough/starter at the moment. Wish you Yanks would go metric though its an arse ache having to keep asking Alexa to translate temperatures and measurements. 😉

@BrianLagerstrom 3 жыл бұрын

It took me a while but I caught on. I’m Including C temps in the descriptions of my newer videos now

@andyblackpool 3 жыл бұрын

@@BrianLagerstrom Coolio and thank you, a great help!

@marymorris9780 3 жыл бұрын

THANK YOU!! This is wonderful! Do you have a preferred suggestion for a really cold house? We have FANTASTIC sourdough yest here in Oregon, but 65 degrees is a warm, ambient temperature. I've tried a heating pad as well as rising the loaves in the oven with the light on, but I'd really like to know your thoughts.

@BrianLagerstrom 3 жыл бұрын

I think heating pad works great, in the depths of winter here in Midwest I’ve used hot water bottles and wrapped them in a coat. The oven mother works but it’s a little inconsistent and my oven gets too hot.

@marymorris9780 3 жыл бұрын

@@BrianLagerstrom THANK YOU!!

@jimkellogg3219 2 жыл бұрын

I'm in Michigan. It's 60 during the night and day, and 65 in the evening during the winter. I let my poolish rise overnight in my office which is next to the boiler room in our basement. It's around 70 degrees there. It's probably too warm in the boiler room though.

@noreaction1 3 жыл бұрын

I need help to know how to tell when too much fermentation has passed in the bulk ferment, in the preshaping stage and in the final proof. I know it depends on temperature humidity etc, but what is it supposed to feel like? What test can I do without messing up the dough to know it’s where it should be in that stage of the process? I don’t know how long is too long for proofing in each stage

@elijahbaley1720 2 жыл бұрын

Can the dough be baked cold right out of the fridge? If not how long and how warm does it need to be before baking?

@alexwilliams1232 3 жыл бұрын

Do you ever add diastatic malt to your sourdough?

@BrianLagerstrom 3 жыл бұрын

I don’t usually but it isn’t a bad idea to experiment. At the pro level we used Malted AP and that gave a significantly more shiny and blistered crust. I’m not sure but I think supermarket ap is not spiked with any malt. Malt will make things ferment faster so be prepared, and a little goes a long way. I haven’t done it because I’m pretty happy with the loaves I get in terms of flavor and crust but I’m curious now. I might try. Thanks for watching and taking the time to comment.

@vinaymieux 3 жыл бұрын

Any way to bake a Sourdough (I like 50%whole wheat and 50% AP) at 200°C (390F)?? My small home convection oven only goes till there. I haven't been able to get good rise at all.

@margaretbalcos-williams7449 Жыл бұрын

Just watched your video. Are you saying that I add the starter & salt after mixing the flour and water and let it sit for 30 minutes? I didn't learn this process following Tartine instructions.

@starkespace 3 жыл бұрын

Hi thank you for the good tips. Was that olive oil in your bulk fermentation container ? Why do you use that and how does it affect the dough / loaf ?

@andyblackpool 3 жыл бұрын

Obviously it stops the dough sticking to the ferment box - I always wipe a little bit of oil all around the box with a bit of kitchen towel. Also oil acts as a preserver, many bread recipes suggest adding a slug to the mix - apparently the bread will stay fresher longer with the addition of oil. (so they say) I use either olive or (I mostly use) rapeseed as this has less flavour. 😎

@starkespace 3 жыл бұрын

@@andyblackpool thank you for clarifying.

@kathleenshops 4 жыл бұрын

Perhaps it’s time for my second go-around with the Union Loafers sourdough recipe...

@BrianLagerstrom 4 жыл бұрын

Kathleen Roszak also check out the tartine country sourdough video I posted 3-4 weeks ago. Thanks for watching

@BrianLagerstrom 4 жыл бұрын

do it! and let us know how it turns out the second time. better i hope!

@plengmini2712 Жыл бұрын

what percent rising do you prefer

@Page001B 3 жыл бұрын

I really want to make a bread with 75 to 100 % freshly milled flour... could you make a video on that or let me know if it’s a bad idea...

@BrianLagerstrom 3 жыл бұрын

Page001B what are you using to mill?

@scottstevens6262 5 күн бұрын

Having trouble with my dough being so sticky and the rise is not as grand as yours. I'm using "your first sourdough" recipe. I am in AZ and its dry here. Suggestions?

@paulajd6799 Ай бұрын

Let's talk about Starters for sourdough and how to keep them alive

@jerettawalters4431 Жыл бұрын

Brian I have sourdough starter in the refrigerator. I made my first loaf the other day and it was awesome! At least I thought it was for my first loaf. So do I take my starter out now and feed it leave it out then use it in my recipe feed it again and put it back in the fridge is that correct. Probably sounds like a stupid question but I worked really hard on my starter I have four jars actually thinking I was going to be able to do a bunch of bread. Lol

@kattykakes8135 Жыл бұрын

I wish I knew this answer, too 😊

@chriskvikstad4980 Жыл бұрын

King Arthur Flour has some really good tips and tutorials on their website and in their test kitchen articles. What I have learned over the years is when I pull my starter out of the fridge in the morning to get ready for baking, first I let it warm up a little bit to room temp to "wake up." Then I get out two fresh jars and weigh/split the starter into those two fresh jars. The first jar is to feed the starter and then put back in the fridge for the next time. The second jar is a "feed and refresh" for the recipe I am going to bake. I do this every time I bake and it's just second nature. If you know you want to bake something, pull out the starter, split it in two, feed one for the fridge and feed the other for the recipe you are going to use later on. The jar you put back in the fridge is your "pet" that you name and then nourish and care for on an ongoing basis. So every time you pull it out to use, you split it and put a freshly fed one back for next time. You also don't have to throw away any of the discard once it's been cultivated for a while if you are only pulling it out to feed and not actually bake with. You can literally just fry that discard up in a pan like a sourdough pancake. Tastes great with some peanut butter and fresh jam.

@kattykakes8135 Жыл бұрын

@@chriskvikstad4980 thank you Chris! I just found and subbed to their website earlier today!

@chriskvikstad4980 Жыл бұрын

@@kattykakes8135 Awesome. You'll find so much great info there. Their site is fantastic. They also have a toll free baking hotline number that you can call if you ever get stuck with something and need a little help. Totally free. It's staffed by professional bakers who just like to help other people with this amazing hobby. 😁

@margaretadorno4856 3 жыл бұрын

Wait wait! On the Tartine video you have us doing just two sets of stretch and folds with the rest of BF without being worked. Here you’re recommending SFs throughout BF? I’m literal! Help me!

@BrianLagerstrom 3 жыл бұрын

I am recommending more if you need more. Two folds is plenty, but for people who aren’t as experienced, more folds might be the key to strengthening their dough enough to hold itself up. Officially I say 2 folds is plenty, but that’s assuming you are mixing, fermenting, shaping, proofing, and scoring correctly as well. The extra folds give you something with a more uniform crumb but also something that probably won’t slack out flat in the oven if you aren’t experienced enough yet.

@margaretadorno4856 3 жыл бұрын

@@BrianLagerstrom I do prefer a uniform crumb, so I’ll try more folds next time. Thanks much.

@hillarybean2027 3 жыл бұрын

At what point do we use the kitchen aid mixer for 8 minutes in the mixing process if we follow your Light & Mild basic loaf video?

@BrianLagerstrom 3 жыл бұрын

Hillary Bean for the final mix portion, but that recipe would need to be doubled to use a stand mixer. If you have ripe leaven and are ready to combine autolyse and starter together, 4 mins on low 3ish mins on medium low will strengthen nicely. Does that help clarify things?

@hillarybean2027 3 жыл бұрын

Thanks! I’m going to give the light and mild a go this weekend and will mix by hand. When I get braver, I can double and put in a mixer!

@altheis9590 3 жыл бұрын

@@BrianLagerstrom So if you use a stand mixer for the final mix do you still continue on with the folds every 30 minutes or does the mixer replace the folding?

@solweiss8396 3 жыл бұрын

Can one substitute bread flour with spelt flour??

@BrianLagerstrom 3 жыл бұрын

It is not a direct sub, it certainly with some practice you can make bread with 100 percent spelt flour. But depending on how it’s milled and how much it’s sifted, the absorption of water will vary from wheat flour. It is also lower protein. Thanks

@dominiclloyd6651 3 жыл бұрын

How do I stop my dough sticking to my dutch oven?

@brucetominello325 2 жыл бұрын

Thanks, B. I'm in mourning today, my starter died! i think it cannibalized itself when I wasn't looking! Oh well, start a new one and move on!

@makinggreatbread 3 жыл бұрын

So if bread flour isn't your go-to flour, what is and why?

@BrianLagerstrom 3 жыл бұрын

I use King Arthur AP flour for almost all of my bread. At the bakery we used malted ap which is slightly stronger and has malted barley flour in it. Thanks for watching the video.

@margaretadorno4856 3 жыл бұрын

But why do you just use AP?

@iluminameluna 3 жыл бұрын

@@margaretadorno4856 I dare reply because I used to buy only KA flours. Their AP flour is closer to most cheaper bread flour, think Great Value or Gold Medal, in protein content. If you were to find some at your local grocery, buy a bag and bake some bread with it and, trust me, you'll be spoiled for it from that moment. I live in San Antonio but I'm homebound so can't easily find it. I compromise by adding vital wheat gluten to my cheap GV AP flour and cross my fingers when I start the bread baking. It's a sad tale.

@saltydroog854 2 жыл бұрын

Holy Christ!! 76degrees? good lord. I keep mine at 64. I need a heated drawer to proof in.

@adamshaull 2 жыл бұрын

Sourness where does it come from? My bread is awesome just not sour , why?

@robwilkerson4413 3 жыл бұрын

What is "Open Crumb?"

@Doppel_Adler 2 жыл бұрын

02:58 Autolyse

@juansebastiancastro5199 4 жыл бұрын

If you truly want a perfect sourdough bread this video is really good, also this other video helped me out a lot kzfaq.info/get/bejne/a9KUnb2Bkra3XWQ.html

@jimmybiangco7272 Жыл бұрын

SHHHH-trength!

@nickmeale1957 2 жыл бұрын

To be honest once I made great sourdough loaves I stopped making them altogether. I think its too much mucking around just for bread.... even though its the best bread around.