99: Quick Fire SOURDOUGH Questions: PART 2

99: Quick Fire SOURDOUGH Questions: PART 2 - Bake with Jack

Рет қаралды 26,595

5 жыл бұрын

Ok here it is the second installment resuming from last week, MORE (but by no means ALL) of your sourdough questions answered. Thanks to everyone who got involved posting your questions on the KZfaq community post :-) Number 100 next week!!
The two videos I mention in this one that might help are:
SOURDOUGH - The Scrapings Method, No Waste, No Discard - Bread Tip 71: • 71: SOURDOUGH - The Sc...
WHY is My Dough STILL STICKY? - Bread Tip 88 : • 88: WHY is My Dough ST...
Beginners Sourdough Loaf, Start to Finish Video: • 101: Beginners NO KNEA...
My Sourdough Recipe lives on my blog here: www.bakewithjack.co.uk/blog-1...
The Sourdough Playlist: • Sourdough Playlist
Online Bread Making Courses in the Homebaker's Club: www.bakewithjack.co.uk/online...
Dough Scrapers and more in the SHOP: www.bakewithjack.co.uk/shop
Buy my BOOK
Amazon US: www.amazon.com/BAKE-JACK-Brea...
Amazon CA: www.amazon.ca/dp/1529109701?t...
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Пікірлер: 77

@MariElle3 4 жыл бұрын

Don't underestimate the attention span of your sourdough audience. If we have the patience to make a single loaf of bread over the course of 24 hours, after having spent a week simply making our starter... trust me, we have the attention span to watch, and enjoy a 15+ minute video. We are down to invest time to learn how to get better results with how much time, love, and attention we are putting into this process. Thanks for helping us with this process! Great videos!

@carolemac452 4 жыл бұрын

So true!!

@Hattie101 4 жыл бұрын

Ditto :)

@missmishpot Жыл бұрын

I’m watching this video well after it was posted, but wanted to let you know - how much I love your videos! All of them! I watch your old videos over and over because as my sourdough game progresses, I get more and more from your videos. It’s weird to say, but your videos are timeless. Always learning something new when rewatching. Thank you SO much for the treasure trove of info you’ve uploaded. Perhaps sometimes it feels laborious, but please know every video you’ve posted is worthwhile when you first post, and also many years later and when watching multiple times. You’re a jewel among bakers. You’ve helped me (and I’m sure loads of others) time and time again. Cheers!

@thepowderriverfarrier9545 5 жыл бұрын

Evidently the CBA (Craft Baker's Association) and the BSB (British Society of Baking) are gutted by the youtube comments on Jack's video tutorials. Based on their conversations with their MPs they're particularly narky about his cheeky humour and his hair. Turns out one of the Public Bill Committees has received a memorandum explicitly detailing complaints about his use of common sense and suggestions to 'practice' and '... write it down' as unfair advantages over other bakers. Keep at it mate!

@amyoungil 4 жыл бұрын

I would say we in the US can be equally allergic to common sense and practice.

@garethdavies2430 4 жыл бұрын

OK. NOW I am impressed. The 'don't overstretch your dough...go with it's own tension...as you fold more you stretch it a bit less...GENIUS. I actually heard popping/crackling sounds as I overstretched the dough on about the 6th fold (second set). Go Jack!!!

@colarik1 3 ай бұрын

You are the best, Jack. Thank you for everything! Wish I would live closer so I could follow your course!

@JoyJoyJoi 11 ай бұрын

Thank you for all these great tips! I had never made sourdough bread until I watched your video. I did it exactly as I saw you do it and it turned out perfectly. Hopefully when I make another loaf it will turn out as good or better! I was so excited that I could actually do it but I could not have done it without watching your video!

@richardharris5336 5 жыл бұрын

Jack I've literally tried one I your tips from part one on two loaves now and I'll never go back. Streamlined my sourdough baking. Amazing. I'll her knead again! ❤️❤️❤️❤️

@alexanderr.7019 4 жыл бұрын

Would you please make a video about wholemeal (spelt or rye) sourdough bread? That would be amazing! :D

@dorieduvall 5 жыл бұрын

I truly appreciate you Jack. Thank you for all that you do and for these outstanding videos. Your teaching continues to help me transform my bread baking all the way over here across the pond. I'm so grateful for the day that I happened upon your channel. Thank you for continuing to share your amazing work xo

@Jettonx 5 жыл бұрын

Morning Jack! Thanks for another banging video 👊

@roykelsey8584 5 жыл бұрын

Yet another Champion Marathon Video Jack. Lots of useful and reassuring info there. Thanks very much for all your efforts. Kind regards. Roy.

@jessycastansbury-mccargo8898 5 жыл бұрын

Thank you, thank you, for addressing all of the issues I have been wrestling with regarding sourdough bread preparations. And I thank everyone who asked the questions I was wanted to ask.

@terrypogue 5 жыл бұрын

Great information. Thank you, i will start keeping notes. I think I’ll remember but I rarely do so im taking your advice and getting a notebook AND using it. thanks again Jack

@jackiemannies792 5 жыл бұрын

I like your videos! Fun to watch. Educational and love your accent.!

@cek4955 5 жыл бұрын

Many thanks! It was really helpful :) Can’t wait to try another loaf!

@neilawad2741 5 жыл бұрын

Jack, you’re a champ!!!

@fredjonas5873 5 жыл бұрын

Another enjoyable Q&A video. Can't wait for video number 100 next week. I hope there'll be some cake to celebrate. Thanks from the hometown of Harry Truman. Fred

@joshfairweather9029 5 жыл бұрын

Thanks for answering my question, Jack.

@Bevieevans8 5 жыл бұрын

You make my Thursdays! Thank you 😊

@susanh8469 5 жыл бұрын

Well done Jack.. You are amazing

@terryannsweeney4428 4 жыл бұрын

Ahhh haaaa... so that’s what I’ve been doing wrong! Thank you so much for all your tips for all your help for all your videos for all your time you spend doing this! 😘

@topcat1tanks 5 жыл бұрын

Excellent video!

@Daluke61 5 жыл бұрын

And you probably know exactly what I'm going to say next too Jack and that is, 'thanks!' My sourdough bread adventures (and experiments) have been turning out to be quite rewarding; surprisingly so in some cases, thanks to you in no small part. So, keep up the good work (no pressure!) :)

@janster7777 5 жыл бұрын

You are a champ! I don’t think I’d use the community tab anymore. 😂 Looking forward to video # 100.

@WesleydeMatosReis 5 жыл бұрын

Awesome vid Jack! I have a request for the practical video: something wth a high hydration, at least 80%, which is what I'm trying to use for my sourdoughs.

@royksk 5 жыл бұрын

Another great video Jack. I totally agree with taking notes as I have a lousy memory and have cards with successful recipes. I'll be taking plenty of notes when I get to use our new AEG steam bake oven in our new kitchen (7 weeks to fit so far, supposed to be 2 max). That floatation test isn't used much but in Andrew Whitley’s “Bread Matters” he mentions that in Russia some suggest putting the whole bread dough into a bucket of water. When it floats it's ready to bake. Sounds a bit messy and unnecessary to me. 🧐

@laetitialalila7390 5 жыл бұрын

Unnecessary, but pretty funny! 😆

@jimstewart1044 4 жыл бұрын

Very helpful. Thank you!

@cheriethompson2266 4 жыл бұрын

Thank you for your great blog and videos. I was overwhelmed by reading and viewing sourdough creation until you. You take the fear out of trying this. My first loaf came out beautiful. It could be puffier, but I finally got rye flour which woke my starter up immediately so I may have rushed it. I also can’t get bread flour during this epidemic so I used organic all purpose flour. I can get 50 pounds but that would be a lot of $ and bread! Gaina from Tales From Cuckoo Cuckoo land recommended you.

@arbancito5049 5 жыл бұрын

Take care of yourself, Jack. Your fans will be here when you’re all stitched up.

@Bakewithjack 5 жыл бұрын

Thank you!!

@DimaBudaev 5 жыл бұрын

Hello Jake! First of all thanks for your work here - tons of usefull info. For your next Q&A (if it'll take place ever) : what kind of liquids is it possible to add to the dough and at what stage? For example : I'd like to incomporate some dried mushroms and I see a few ways to do so. To process it it in a food mixer and add the powder to the flour at autolyse stage (not sure if it won't interrupt gluten development). Or rehydrate it with water (maybe to boil it for a while), chop it and add at lamination stage. So the question actualy is - can I use the water that's left after rehydrating mushrooms (or a stock in case if I boil it) in the dough as a part of total water in the recipe?

@VictorYepello 5 жыл бұрын

Jack you vids are always great. I'm so happy your break from the vids was short and that you are back at it again. I learn a lot every time.

@zinnia3684 4 жыл бұрын

Love your videos. You give me great hope. I think I’ve learned a lot all ready. I’m still working on my starter. I would like a rye bread, but don’t mind mixing it with white. How would 50/50 white and rye work? I need to do some shopping for spatula and proofing baskets. Have you ever baked in a slow cooker? Learning and loving it

@MarkFord 5 жыл бұрын

Awesome video, cheers mate. When you store your batton in the fridge for days, do you cover it and if so what with. I know plastic will make it sweat too much. I regularly make a 1kg of flour dough that I split up into two loafs. Baking one a day or two later would be great for the second loafs freshness.

@orvillemeek6893 5 жыл бұрын

Excellent presentation...regarding "sourness"...my family enjoys the sour tang and would comment on when my bread was not as sour as a previous loaf...the longer the process the more sour the bread, to a point...occasionally I cheat when put under pressure to make a loaf of really "sour sourdough bread Grand Pa"...I add 1 1/4 teaspoons of citric acid also known as "sour salt"...this does give the bread a pleasant sour taste that my family loves and I have learned to live with the guilt --in my heart I believe sourdough should be the starter you've nurtured, salt and flour...at any rate, I look forward to these presentations every week--keep up the good work...

@MarkFord 5 жыл бұрын

I read elsewhere that a less refreshed starter will have more of the acid that creates the sour tang. So instead of discarding most of your starter at feeding time maybe try leaving more then usual and feeding time or just feeding without discarding on the feed before baking.

@orvillemeek6893 5 жыл бұрын

Mark: I agree, the more acid the better the tang...what I find interesting is that I have a culture I started in 1986 when I lived in Alaska. and has been with me in the various places I have lived in Montana...the "sourness" of my bread various from pretty sour to fairly mild...I believe another factor is that the starter is a living organism and at every location and every time it is used, refreshed and so on it is exposed to new spores that are in the environment whether it is is the air or associated with the flour...at any rate, using sourdough has been and continues to be an enjoyable hobby

@DavidJohnson-dz8ym 5 жыл бұрын

The bacteria that produces the sour is more active at a higher temp. So proof your dough at a temp higher than room temp. I have used a beverage cooler with a small lamp to get about 85F and it consistently gave a sharper taste. If I proof at a cool room temp it’s milder. This assumes similar starter conditions. If I’ve stored the starter in the frig longer then I need a longer warmer feeding cycle to get the sour going than the yeast.

@GenWivern2 5 жыл бұрын

Cheers Jack. Finally got a chance to catch up and watched these back to back ... you don't half go on, don't you? ;-) Loads of good, non high falutin' advice, and I really like the idea of an international sourdough conspiracy involving a shadowy organisation of subversive bakers spiking their dough with yeast when nobody's looking. Thing is, the main reason why I got into this way of making bread is because I'm too mean to buy yeast.

@barbaragoss6177 4 жыл бұрын

Think you may have created yourself a monster that's now out of control.Take time to smell the roses don't burn yourself out !😍😍

@TelamonianTeukros 5 жыл бұрын

Years ago I made some 100% whole wheat tin loaves, and yeah, they were heavy. More recently I have made some nice half whole wheat (and half all-purpose) hearth loaves. I haven't (recently) gone beyond half whole wheat but I have read that even a little "white" flour makes a big difference. Try making a 90% whole wheat (and 10% bread flour) loaf, see if you like that more.

@derekmitchell2076 5 жыл бұрын

Do it again, Jack!

@laetitialalila7390 5 жыл бұрын

Here before the haircut 😜

@samhart5806 5 жыл бұрын

For everyone wanting to know about sourness. One tip I can give is this, lowering the hydration level of your starter will give your bread more tang this is because acetic acid (one of the 2 acids produced in a starter) thrives in a drier environment.

@DavidJohnson-dz8ym 5 жыл бұрын

The acetal bacteria also thrive in a slightly higher temp than the yeast. So proofing a bit warmer than room temp raises the sourdough character.

@And-gw8iz 4 жыл бұрын

Hey Jack found you! I started making bread a while ago. Well a few years ago! My question is..... can I use the sourdough starter in a Challah bread loaf? In place of packet yeast? My Challah recipes is Flour, yeast salt water olive oil 1 egg I never measure I know the consistency

@susanbucasas804 5 жыл бұрын

About the float test. This happened to me. It floated and then I tried it again a minute later and it sank. So confusing. So I asked Google about the test and found that you should not stir the starter before doing a float test; just dip into it. Otherwise you are disturbing the gasses and it won't float. I test when I'm nervous, like when I'm making a loaf for someone else, cause this is all new to me.

@MsShaw-uv8vy 4 жыл бұрын

When I over started my bread or added excess yeast it was more about the longevity the dough fermenting and developing flavor and less about it raising faster. It was like trying to play catch up with a high hydrated acidity dough. Very strong in tart flavor and less structure when trying to form. I chilled it but even then it kept growing. I added more flour after the chill time. I baked that shit and it was delicious 😋 but only for exactly that sour dough and nothing else. I toasted it and put a pate on that bish. Put it was more learning experience. Still appreciated but learning because I think im more of a mild flavor taster. I got four different and all are different levels of stank af.

@ruenadery3209 4 жыл бұрын

Hi Jack. I’m learning so much from your sourdough series. But can I bake a sourdough bread using Dutch oven?

@ixchelssong 3 жыл бұрын

Jack claims he's not an expert, and I'm even less of one. But... I can answer this. 😁 Yes! I have a cast iron dutch oven. It makes a great crust and you don't need to use steam (as the steam from the dough is trapped inside.) I assume you already have a dutch oven and that's why you asked, but this is the one I have in case you or anyone else is interested. www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K And here is the method for using dutch oven: kzfaq.info/get/bejne/pM9zqJaQybm0nGg.html

@daruthin 5 жыл бұрын

Hi jake. thanks for your videos, it help a lot. very. I write this comment to say something out of the box. I think you should consider going full manual with your camera. Manual aperture, manual ISO and manual speed. If I say that, it's because when you rise your hand or even when you move your head, your camera compense the difference of luminosity with your backgroud to keep the same level of gray in the frame. With that you seems living in place were the electricity never stop dropping. To help you with the settings, take a photo with speed semi-automatic mode, put 1/30 second (1/60 if you make 60FPS videos), watch the aperture and iso of the photo to use this settings with the full manual mode.

@singwolfx1 3 жыл бұрын

Jack, when you put the dough into the fridge, how do you prevent it from getting dry and forming a crust on top? Humidity in the fridge is much lower and it dries out the dough.

@clairebunyan6045 5 жыл бұрын

Brilliant thank you, do you have a sourdough pizza video or recipe please

@janster7777 5 жыл бұрын

Claire Bunyan, he has a sourdough recipe on his blog. Yum 😂

@lissyperez4299 Ай бұрын

Jack! I'm so frustrated! I just made a batch of sourdough and proved it for about 4 and 1/2 hours at 75° F and it turned to mush! Couldn't shape it couldn't touch it, it just turned to Bubble gum! All I could do is just pour it into the Benetton and pray! It rose about 50 -75 % 75% hydration...hope it bakes ok!!!

@arwaal-turkait5923 5 жыл бұрын

Hey Jack! Emailed and messaged you for a consultation and didn’t hear back.

@ashleyrobinson539 5 жыл бұрын

If a recipe calls for a small amount of 00 flour to be added to all purpose is there a substitute? I can't find 00.

@webennett 2 жыл бұрын

For a more sour taste: Less is more. When you use LESS starter, it needs more time to ferment, giving MORE taste.

@kisserravnsrensen369 2 жыл бұрын

Many countries use 100% sourdough. We use it in our 100% ryebread. 😉❤️🇩🇰

@stupollock6851 4 жыл бұрын

60134273109__C466C46C-961A-452D-8DBA-1EE38D2651EE.JPG IMG_9479.jpeg First pic is my usual doggie treat loaf. Second was pic of a rye loaf that didn’t even make the grade to doggie treat status. Even though I had a blowout because I always neglect go do something correct I forgot to score the top with razor. I finally scored and that seemed ok. Took loaf out and was quite pleased. I waited the day to let it rest which was difficult. Felt like a kid anticipating opening a Christmas gift. I opened my loaf and it was perfect except for the centre which oozed out. Now I know rye takes longer and best to combine with other flours.

@royksk 4 жыл бұрын

I've looked all over the net and can’t find an oval banneton at Jack’s dimensions, they’re generally smaller even though classed as 1kg. Can anyone help please.

@timborg7174 5 жыл бұрын

Hey Jack. How could one reheat parts of yesterday's loaf? Sliced in a toaster doesn't resemble anything like a fresh loaf. Do you have any good method to get that crust exterior and moist crumb back in a cut loaf stored in plastic bag? Cheers

@kilroyscarnivalfl 5 жыл бұрын

Have you tried wrapping in foil and warming in the oven at a low temperature?

@MarkFord 5 жыл бұрын

I only eat mine the day I cut the loaf. Every other day is toasted. I absolutely love it toasted, and it doesn't even need too much toasting. A light toast will recrisp the crust and leave the crumb mostly soft.

@timborg7174 5 жыл бұрын

I covered the cut sides of a quarter loaf with aluminium foil. Kinda hard getting it tight as it flexes back. Threw it into a 260C oven for 10-15 mins and it kept the crumb pretty moist while recrusting the crust :-)

@gattamom 4 жыл бұрын

Run the crust side under water then reheat

@simonsteamyhead5738 3 жыл бұрын

My biggest problem with my sourdough baking currently is that I’m eating too much of it,raring to tweak my next loaf a little,and I’m putting on a little weight. Can you help Jack ?