Bread SOS Episode 3: No YEAST!?

Bread SOS Episode 3: No YEAST!? - Bake with Jack

Рет қаралды 32,345

4 жыл бұрын

Problems with YEAST?
In this weeks video we talk about how to make it last, what to do if you DON'T have ANY, and a few ideas you might want to try!
NEXT WEEK we are switching up the Bread SOS Service making this more accessible and immediate for you, hopefully more helpful, and easier for me to make from the top of the tower!
Here's hoping!
Send your bread making problems to breadsos@bakewithjack.co.uk
Include your name, your location, a method or recipe if possible and the temperature of your kitchen if you know it and we'll get to the bottom of your most common problems right here.
Magic Ingredients Channel: / @magicingredients
POTATO YEAST GUIDE from Maria:
I've never tried this, but I wanted to share it with you in case you fancied giving it a go:
Boil your potato as you would for Mashed Potatoes
Save the Water
Mix 1.5 cups of the potato water with 1tbsp of sugar and 1 cup of flour and leave overnight in a warm place.
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Пікірлер: 294

@lewismaddock1654 4 жыл бұрын

I really don't get it how Bake with Jack doesn't have more subscribers. It's pretty much the best and thorough channel around.

@sipplix 4 жыл бұрын

Lewis Maddock, so 80,000+ subscribers isn't enough? Sheesh!

@psykedude 4 жыл бұрын

@Clucky Plucker Oh come now, there are plenty of cooking and baking channels that are very successful, and they are thorough and show how to do the work. Jacks channel is pretty big and will probably only get bigger, which he deserves.

@cindyglass5827 4 жыл бұрын

Lewis ... I totalllly 100 % Agree ~

@datghettoazn127 4 жыл бұрын

I started pointing all of my friends to this channel because it's helped me so much during my bread making process 🙂

@ednieca 4 жыл бұрын

I have recommended Jack's channel to many people - I couldn't get the hang of sourdough until I watched his sourdough start to finish video. Well Worth It!

@stardustnights 4 жыл бұрын

I’m so happy you gave a shoutout to Magic Ingredients! She’s an actual magician with dough. I really enjoy that channel as well!! 💫

@katysramkova 4 жыл бұрын

I am 45 and couple of months ago I would never say that I would be watching a youtuber like my teenage children. You are so sweet and humble and understanding, and I caught your love for a dough like a virus. The Czech Republic is a home of sourdough bread, as we call "bread" only the sourdough one (which causes funny moments when people first travel abroad) :) We have different recepies and many types of the bread. I wonder if you'd like to make a series of videos baking other people's recepies? It could be fun. ;)

@jackiepowell3591 4 жыл бұрын

Katy Šrámková I like this idea.

@zanag.9226 4 жыл бұрын

Now I am confused - how would you call a bread made from yeast? Such as - standard loaf that you buy at supermarket? Isn’t it all “chléb”, sourdough or yeast?

@xilinyu2828 4 жыл бұрын

从小高姐那来的观光团~

@carmensitaf.8690 3 жыл бұрын

第几分钟提到的啊

@Shadowxx64 3 жыл бұрын

20:22

@carmensitaf.8690 3 жыл бұрын

Wilson Fu 怪不得我一直没找到，原来小高姐叫做magic ingredients 😂

@alexwansss 4 жыл бұрын

OMG Magic Ingredients! I watch her so much! Her videos are almost AMSR to me!

@dqlHuiShi 4 жыл бұрын

Came here after seeing Magic Ingredients fans commented that you mentioned her, I'm her fan too. and hey cool content from you too, keep it up

@Bakewithjack 4 жыл бұрын

YAY! Nice one 🤗🤗🤗

@CG_Hali 4 жыл бұрын

I have a ritual when watching your videos: eating a slice of the bread I baked. Because hearing your enthusiasm for it and all the mentions of the word 'bread' is torture without actually tasting some, too. ;)

@avandijk6497 4 жыл бұрын

Dear Jack here in the Netherlands people make yeasted water from fruits, they cut some organic fruit in pieces and put it in water. They shake it and let it fermented for some time, I will send a recipe of it. They use the water in the dough instead of normal water it is something like the potato suggestions from the lady from Colorado I guess. I shell translate the proses in English. I’ll be back. Greets Agnes Netherlands. A few people told how to make yeast water so no need for me to repeat look at other reactions and you can find a lot more on the internet. A Dutch woman called Xandra bakt brood explains on her website Xandra bakt brood how to bake bread with yeasted water. Please google and translate with google.

@michaelrg3836 4 жыл бұрын

That's a great tip, thanks Agnes.

@101mosioatunya 4 жыл бұрын

Please let us have the recipe? It sounds like a good idea. I've just read (in James Morton's book "Super Sourdough") about pineapple juice used to ferment flour and am curious to know more :-)

@KaiTenSatsuma 4 жыл бұрын

I've seen one or two videos where organic raisins are used in a similar way, have successfully made it, but I'd never figured out how the hell much you're supposed to use it. *Edit* - Found the video. Apparently there are a lot more now in the past month or two. kzfaq.info/get/bejne/hL-djJqBzKuyfXk.html

@susangordon1153 4 жыл бұрын

@@101mosioatunya I was unable to get a sourdough starter started until I did the pineapple juice method. I have no clue but it took off and I haven't questioned it since. I not looking a gift horse in the mouth!

@carolynwest7364 4 жыл бұрын

@@susangordon1153 Whatever you start your starter with, it will give the sourdough a different taste (i.e., flour alone, sugar, yogurt, grapes, keffir, raisins, apples...), so you might have to experiment several times to find which one you like. As an experiment, on 1 April I began my starter with grape juice (1/2 c.) and flour (1/2 c.), mixed in a glass jar and then covered with paper towel and a rubber band. Every morning, I add 1 T. flour and 1 T. flour, and again every night (sometimes had to pour off the whey liquid on top). Still very very soupy, but bubbling some. On day 7, elsewhere I read that while the ratio to add was 1 : 1 (1 g. of water weighs more than 1 g. of flour, so to correct ratio, I increased the flour addition to 2 T to 1 T water., then mix, and wait, every 12 h.) I am patient, but Curious as to how it will taste when it is ready. Should be puffy and airy with lots of bubble holes when that happens, not an off-white soup with bubbles like now.

@fredadutoit6214 4 жыл бұрын

Hi Jack, in answer to Maria from Colorado, we in South Africa use potato yeast often. The way our grannies did. Really successful.

@MsOwenMeany 4 жыл бұрын

Please tell us how

@dinianggraini3007 3 жыл бұрын

How to use it?

@thepowderriverfarrier9545 4 жыл бұрын

It's great to see folks are really appreciating Jack's unique talents. His explanations of accommodation in this video are priceless insights considering how things are these days. Truth be told though, no matter how much I comb my hair, I can't get it to look as cool as Jack's does. . Thanks Jack for making your followers days a lot happier. And LIVE videos? Go for it boss!

@cindyglass5827 4 жыл бұрын

thepowerderriverfarrier .... I totallllly agree !! : ) This kid is AMAZZZING & so Sweet ! He should have at least 1 Million Subs !! Whats NOT to like about Jack ?!

@sandradelvecchio6894 4 жыл бұрын

Cindy Glass that kid thing is funny! He has kids, Mike elementary age kids. And he worked years in kitchens. So he isn’t really all that young, he just had that look.

@cindyglass5827 4 жыл бұрын

Hi @@sandradelvecchio6894, oh ? thanks for letting me know ... I am New to his channel ~ I am in 50's, so he's young to me, but I hear ya ~ Yes, lucky Him re: he has that look ! : )

@alexwansss 4 жыл бұрын

I told Magic Ingredients about you, and she came and watched this video!

@Bakewithjack 4 жыл бұрын

NO. WAY. 🤯

@alexwansss 4 жыл бұрын

@@Bakewithjack She said your accent is lovely to listen to haha

@Bakewithjack 4 жыл бұрын

🤣 not as lovely as hers 🤗

@peggyrodgers9806 4 жыл бұрын

Yes, please, Jack, post the two videos about yeast that you have already prepared. Bound to be useful. What a great video this one is! Thanks so much for giving of your time and expertise to educate and entertain us each week. Worth waiting for, and I do wait! Be well. See you next week!

@Bakewithjack 4 жыл бұрын

Will do Peggy!

@nimafarboody6645 4 жыл бұрын

I am legendarily terrible at baking bread. I followed your 101 video and it came out fantastic. I couldnt bake regular white bread before and I made a sourdough loaf, albeit not very pretty.

@Bakewithjack 4 жыл бұрын

NOW you are a legend Nima 👊🏻🔥

@kathleenfairykats1166 4 жыл бұрын

Would LOVE a live show, Mr. Jack. But please record it, too, for those of us 6 hours or more in time difference---just in case! SOS has been really helpful and I'm glad you thought to do it. The comments from this episode have exploded with all sorts of nifty ideas and people answering other people's questions. I just love this. You've provided a place for us, Jack, so thank you.

@charlesmathews5840 4 жыл бұрын

Your "bread SOS" is very helpful Jack, I love the tips you're giving us and sharing other interesting things that people share with you. Thank you Jack, look forward to visiting you every Thursday

@spannerman3 4 жыл бұрын

Thank you so much for your generosity. So relevant because you respond to the real needs of grass root bakers. Fed up listening to well known experts give advice completely oblivious to the problems posed by shortages. Got lots of interesting homework to try out. In Ireland at the moment so have got to try potato yeast. Heartfelt thank you again!

@veracampbell9583 4 жыл бұрын

Jack you are amazing. I love all of your tips and tricks. Stay safe and keep those things coming.

@holmwood08 4 жыл бұрын

Jack: Thanks for your videos. Given the general yeast shortage, I would suggest (1) If you have any bakers' yeast eek it out by either using half or a third recipe quantities and extending the proof times OR using a tiny amount (e.g. a tenth of a teaspoon or a "pinch") in a poolish based recipe - take 10%-30% of the recipe flour mix with an equal quantity of water and the pinch of yeast, prove overnight and continue as per recipe (adjusting for the flour and water in the poolish and extend proof times as required. If think the in-perpetuity goal would need nutrition supplement and precise environmental control. (2) If you have NO yeast consider sourdough if liked or use a boiled potato water starter (search for Maori potato bread "rewena paraoa"). There are many other fruit/veg sources of fermentation that can be adapted for raising bread. They will alter the texture and taste though. What a great time to experiment!

@dawnesmith-sliming7004 4 жыл бұрын

Thanks for the KZfaq channel suggestion Jack. Rest assured we can have enough love in our hearts for Magic Ingredients and Bake With Jack ;) Would love to see a live video if that is less work for you. And, speaking of work, if you have 2 videos completed why not put them on the channel? If they help people now, great, if people find them later from a KZfaq search that’s great too. Win-win IMO.

@adrianrevill7686 4 жыл бұрын

Sugar is your friend. Yeast loves it. If you want to ration your yeast, use 1/2 your usual yeast, mix it up with you water and sugar at 30C and leave for an hour or so in a warm place. You need about 4g sugar per 500g flour. Soughdough also loves sugar. You can make a milder and much faster loaf with sugar added.

@jvallas 4 жыл бұрын

Adrian Revill Just a couple days ago, I was tired at night, and I dumped in sugar instead of flour in my sourdough starter (quite a bit). So I went ahead and also added my flour and water. I’m pretty sure my starter is more lively, even though I was worried the sugar might spoil it.

@rosasaeidizand8438 4 жыл бұрын

I think you should open up your own school of bread .... Thank you Jack for all the effort you put into it.

@expertvillageidiot 4 жыл бұрын

Jack! Thank Fark that I found your channel! Life saver. I have a shed load of flour and some fresh yeast waiting to be transformed! This is now my go to KZfaq stay-shun!

@Bakewithjack 4 жыл бұрын

Welcome Jeff! 🥳🥳

@JeanneKnits 4 жыл бұрын

Thanks for the great info and ideas Jack! Really loving the channel. You are awesome! Here's an idea I saw recently on another channel: It's on "Glen & Friends Cooking" KZfaq channel. He did a video called "No Knead Bread Recipe Stuff in Our Cupboard". In it he made a no-knead loaf but, after letting it sit for many hours to rise and before shaping, he pulled off a walnut sized piece of dough, and put in a separate bowl. He added a cup of water and a cup of flour, mixed and left to sit for a day. Called it a lavain or biga. Then (he did another video for this) the next day he used it in another recipe, pulled off a piece of that risen dough into a separate bowl, and on and on. Just that first 1/2 tsp. of yeast in the first loaf kept going and going. I tried it and it worked great. Made a cinnamon raisin bread with the saved dough ball and it was fantastic. Just wanted to pass that along. Seems similar to what Todd in Texas was talking about. Take care Jack, and looking forward to more great videos. Oh, and yes to a live show, and yes to the other videos you have. It's all relevant, whether we can use the info now or in a month or 2.

@Bevieevans8 4 жыл бұрын

Thanks Jack. It’s me with the stash of yeast in Yorkshire😀. I’d love to see your videos on how best to keep yeast 😊

@Bakewithjack 4 жыл бұрын

On their way then... 🤗

@asterixky 4 жыл бұрын

At all time in the fridge it will last a lot longer or just freeze it.

@glenicestirzaker5428 4 жыл бұрын

Our local pizza takeaway is closed, could you do a bread pizza base very soon. Love your channel, and my bread making has improved , following your recipes. Lots of thanks

@anikhu 4 жыл бұрын

Great video Jack, as always. Yes please, do post your videos about yeast storage etc. Thanks so much for all your brilliant advice and hard work!

@johnyewdall398 4 жыл бұрын

I use Kefir grains to start off my sourdough. Kefir grains feed on milk which I strain off to make a smoothy every morning for breakfast with banana & oats. The kefir grains multiply so I can take a desert spoonful, add a couple of tablespoons of milk and a similar amount of rye flour. That becomes my starter which I feed for a couple of days before using.

@Bakewithjack 4 жыл бұрын

Cooooool 😯

@juliestewart1610 4 жыл бұрын

@@Bakewithjack Are those the malts?

@katiewhoelse 4 жыл бұрын

OMG Jack! I just learned SO much! You are amazing as always! Thank you in this time of no flour, no yeast - world. -from California

@marksmith5046 4 жыл бұрын

Part where Jack is talking about adjusting ingredients for using SD starter, I hadn't thought about that so Thank you. Using SD starter instead of dry yeast the time needed to allow bread to rise is like the use of Slow cooker or Crock-pot.

@mrskkrueger 4 жыл бұрын

I would love to see your videos on how to store yeast to keep it longer....I have a crap ton, bought it before all this started, in December. My hoodoo was going bonkers, and I bought a Bosch Universal, I know, and I stocked up on all kinds of flour, and baking ingredients. My family thought I was nuts at the time, and now they laugh, and call me a witch. Lmao, but they are enjoying all the bread, rolls, baked goods that I send with them, and to my husband's work. I'm spreading the love for sure. Next time I get that compulsion, I'll let you know, it's never let me down.

@oatmealmonkey9130 4 жыл бұрын

I keep my bulk packages in the freezer and use them to refill my little glass jar that I keep in the fridge for easier access. I just refilled from a bag that that had been in there about three years and it's still good.

@mrskkrueger 4 жыл бұрын

@@oatmealmonkey9130 Awesome...I may do that...thanks a bunch!!!

@mrskkrueger 4 жыл бұрын

Baked my first two loaves of sourdough bread today...took 60 minutes, first 15 at 500, then the other 40 at 425...it finally got browned, I sat on the floor in front of the oven the whole time!!! Haha, it's so enjoyable to listen to it crack while cooling...they are perfect!!!

@saritasarit 4 жыл бұрын

As always, so helpful and easy to watch. Thank you so much for answer all this questions even if they are repetitive, like you said there are relevant differences. Im so happy that your business seems to be growing a lot, you deserve it! Im making delicious sourdough bread at home and there is no going back for me 😊

@wllm500 4 жыл бұрын

Jack, thank you again for another great video. Always learn something from these. Keep at it, keep safe, and I say go ahead and post the other videos

@jvallas 4 жыл бұрын

So much fascinating info about the differences in types of breads.

@susangordon1153 4 жыл бұрын

YES! Please release the previously unreleased videos! Please, please, please!

@outnabout2281 4 жыл бұрын

I’ve had good results by taking 8-10 seedless table grapes, mash them in the bottom of a suitable container for holding a sourdough starter, add flour and water to make a slurry. Let sit 24 hours, then stir well, add more flour. No additional water is needed the first day or two as natural grape juice serves the purpose. At any rate continue stirring and feeding each day until it gets really active. Voila! You have a sourdough starter. Put some in the fridge as a mother, make a loaf or two with the rest. I’ve made several starters over the years using this method and gotten good results each time. Addendum: this process usually takes 4-6 days depending on time of year/dominate temperatures at the time.

@carrieregnier241 4 жыл бұрын

Jack... I love your videos. My son mentioned you to me. I’m in 🇨🇦 and he is living in 🇩🇪 at the moment. You explain things so well!! Take care and would love to see a live. I’ll listen in if the timing is right.

@StarlightStream 4 жыл бұрын

YES! I would LOVE a live session. :D Again thanks for making that video helping us viewers with our questions. It really widens the horizon.

@craigdolvey6224 4 жыл бұрын

Hi Jack I’ve been making 🍺🍞🍺 Beer bread to stretch what dried yeast I have. It’s sooooooooo easy and it’s prepared, baked and on the cooling rack in about 40 minutes . Pre heat oven to 170/80. 3 cups of self raising flour(340g) 3 teaspoons of sugar. 340mls of any beer. Pinch of salt. Small level teaspoon of baking powder. 4 tablespoons of melted butter. Lightly grease a loaf tin or Pyrex casserole dish. Add all the dry ingredients into a mixing bowl. Add 3 tablespoons of butter and the beer into the bowl. Mix together, as soon as the bowl is clean empty into Loaf tin, drizzle last bit of melted butter on top. place in centre of the oven for 30 minutes. Leave to cool.

@101mosioatunya 4 жыл бұрын

Yes, please, Jack. Release those videos - it's all grist to the mill :-)

@lindacampbell316 4 жыл бұрын

Live show would be great Jack! I love your weekly videos and never miss them! So many good tips and tutorials. Stay safe and well from Linda Quebec city, Canada

@skiesview 4 жыл бұрын

Nice to see people sharing great ideas! Excellent channel you mentioned, magic ingredients, I also watch her channel. Nice of you!

@tarac5137 4 жыл бұрын

Thanks, Jack! I appreciated the info about using starter in a yeasted recipe. ✨

@beadelish 4 жыл бұрын

I am loving the SOS episodes. Of course, I love all your videos, but the amount I learn from you and from the questions others ask (yes I learn from their question) is exponential!

@sandraroberts626 4 жыл бұрын

Another great video. Thanks for sharing tips from others for us to try like potato starter.

@gabijones2445 4 жыл бұрын

You and yours stay well, and thanks for the video.

@buddycollier3541 4 жыл бұрын

Perfection Puff, love it!

@alsdrone6250 4 жыл бұрын

Yo jack started watching your channel just 3 weeks ago you had 61k subs, log on today and its over 81k well done mate always imformative great content brilliant presentation and funny too, great for newbie like me and I'm sure experienced bakers find your tips useful too, keep it up well done young man 👏😁

@gulesc858 4 жыл бұрын

Brilliant advise thank you jack.. and live video will be fab!

@soniaclarkson3766 4 жыл бұрын

We would never abandon you. You have too much knowledge to share !

@snowdragon8473 4 жыл бұрын

I've been making an Amish Friendship bread for many years that uses a commercial yeast starter made with commercial yeast, water, sugar, and potato flakes (instant potatoes) and so in answer to the "Can I use commercial yeast to make a starter and just use that for baking bread?" question the answer is Yes! It works well and makes a very resilient starter and amazing bread. Google "Amish friendship bread potato flakes" and you should find the recipe. Much love to everyone and thanks for the video Jack. Enjoyable as always.

@travismccurdy5276 4 жыл бұрын

Jack, I love a tangy loaf but my family does not so I did what you said and used the starter at a much earlier stage. The results, no tang of any kind. Tasted very similar to a yeasted loaf. Thanks for that tip. Now I can make two loaves. One with tang and one without. :D

@dragoncantor 4 жыл бұрын

Yes, let's see those videos!

@sandraroberts626 4 жыл бұрын

I'm interested in the two videos you have already prepared on how to keep your yeast and where to get it.

@9brian99 4 жыл бұрын

Great to hear from you Jack. I’ve been baking all our bread for the past 10 years and now very frustrated as I have no wheat flour and no yeast, though I do have a starter in the fridge and just waiting for some supplies. Thought Tesco was going to let me collect some but it went out of stock and got deleted off the order. I do have some spelt, wholemeal and rye flour but really need white flour to make a half decent loaf.

@korbandallas8931 4 жыл бұрын

I did your starter during the week, about to put the dough in the fridge tonight, trying the sourdough 101 out...cant wait to bake in the morning !

@cgj28ok 4 жыл бұрын

Greetings from the Commonwealth, Jack! I'm here in Vancouver and we also have no yeast, luckily I have a few sachets, but it won't last long. I love your videos and now enjoy baking my own bread so much that I may never buy a supermarket loaf again. :)

@alisonanthony1228 4 жыл бұрын

I keep both a white starter and a rye starter so I have the option of using either to give different flavours - the rye is much "sourer" than the white so I use that when I fancy a proper sour loaf and the white if I want something a bit "gentler". I use the same recipe and method for both (thanks Jack!) but get completely different tasting loaves.

@sonjavandermerwe3516 4 жыл бұрын

I love your detailed explanations of your video's. It is so simple to understand. I am so glad I found your channel. Thank you very much. I am new at sourdough bread baking & I made a loaf with yeast water (dates) from PPG Baker. The bread came out delicious. I also made the other day a seeded bread with 1gr fresh yeast. Long fermentation process like a sourdough bread and it was well worth it (my parrot can't stop eating (hahaha).

@soniaclarkson3766 4 жыл бұрын

Yes! Live please totally will join in

@roger1011 4 жыл бұрын

Jack, thanks so much for your great instruction. I hope to be able to meet you one day. You have a great positive reinforcement approach to bread making that inspires me to share all this wealth of knowledge. I also love the channel magic ingredients. Regarding the deferred videos of how to store your yeast and how to best keep them, I would love to see it. Please release it at your convenience. Thank you! Wish you the best during this time of the pandemic and stay at home new way of life.

@ksilofonija2 4 жыл бұрын

For example in Serbia traditionally we're using whey or vinegar with flour (usually one made from whey wasn't use during fasting season) to make starter for sourdough

@hybridgeman 4 жыл бұрын

Hey Guys! I don't know about other countries but for the US if your keep checking on Amazon you can sometimes get a pound of yeast on there. It's expensive but it would be worth it if you are out. I still have an unopened pound in my pantry and an open one that I'm working through but that's where I plan to restock from if this lasts too long. Just a tip for those who can't find it in the stores.

@mikesr3011 4 жыл бұрын

Hi there Jack, great video. I do look forward to Thursdays to see your new videos! I happened to score a bunch of flour by going to the grocery stores early in the morning. I bought 10 pounds of King Arthur AP and 10 pounds of King Arthur Bread flours. I had 3 pounds (plus) of yeast in the freezer so i'm good for at least a week! (LOL, not really). We bake cakes, cookies, muffins and such. Freeze some for us and give some to the neighbors. Going to do some bread, pizza and focaccia with the bread flour. Hopefully it will all come out okay. It's amazing how long yeast lasts when kept in the freezer. I have one 1 pound brick that was buried in the back that I forgot was there for well over 2 years and it is just as good as if it was first bought and opened.Keep the videos coming! Stay well.

@rikicakecreations1615 4 жыл бұрын

Jack, about potato starter... You can used cooked potatoes, raw grated potatoes or just the meat water. Apple or fruit water is used to Leven bread as well. Many recipes on line. I sometimes combine potatoes with flour and water to make the starter. Now during covid19, I mix sourdough starter with potatoes, apple and 1/4t dry yeast... Yeah I do have a stash! And then do the overnight rise and it makes a lovely bread. In Germany they make 'dough water' and from prunes/raisins.

@rikicakecreations1615 4 жыл бұрын

Typo not meat water... 😒 Water made from fruits like apples, prunes, raisins

@f7ipper 4 жыл бұрын

I have made the never ending baker's yeast "starter" and it does keep sparking into life using your sourdough scrapings method. Over fermentation has been an issue using it for a standard sourdough recipe though. Currently trialing a hybrid method.

@maryireland4253 4 жыл бұрын

Thanks for another great video, Jack. I add my vote to the others who want to see your two yeast videos. All this talk about sourdough bread makes me want to try to make some. I am willing to sacrifice some "poof" in the oven in exchange for a sandwich-friendly loaf.

@MrCaine6969 4 жыл бұрын

Have you done anything with Beer Bread, It is super easy, these are the only measurements I know. 3 cups of flour (They call for Self-rising flour ) (But AP flour can be used, add baking powder three teaspoons and 1 1/2 teaspoons of salt and 12 ounces of beer) (Can be warm or cold and even expired) If you are using self-rising flour omit the baking powder and salt. add everything to a bowl and mix to a shaggy ball and grease up a loaf pan (Tin) and dump it in, place in a preheated oven at 375 Degrees Farenhieght or 190 Celsius or gas mark 5 (I think) and bake for one hour or until a long rod comes out clean or 200 Degrees Farenhieght internal temp. let cool and enjoy. I have made this a few times and their many recipes out on KZfaq for Beer bread. So if you are out of yeast and you want bread and do not have a sourdough starter then this could be a loaf of bread for you. I forgot to add in that I add in sugar to my beer bread, it can vary for one tablespoon to a half a cup.

@arcanechili 4 жыл бұрын

I'm a big fan of Jack's videos, but there's a couple points that need to be stressed: 1] For those folks who've never made sourdough before, you have to understand that it's an art that needs to be learned. Your first few loaves are almost certainly going to be bombs (even with an excellent resource like Jack's video). The point is this: I have no doubt almost anyone can learn to make a good sourdough loaf. But for those folks who are having trouble getting their hands on *ANY* flour, understand that this is not the best time to go through a learning exercise, and very probably wasting what little flour you do have. 2] Always bare in mind that if you're working on sourdough for the first time, it's going to take several days before you have a useable batch of sourdough. I.e. Starting now, you're not going to end up with a loaf for dinner this evening. (From Guilford, Vermont, USA)

@fromtheflightdeck252 4 жыл бұрын

The Bread of Happiness. That's what Jack teaches...

@jfivecoat 4 жыл бұрын

Great channel! Hopefully it make my bread better!!

@chuckpickering6040 4 жыл бұрын

Jack, thank you for taking the time to do this series. I found your channel while searching for trouble shooting bread problems. Went back to watch your vid on sour dough. Got a starter going, day 2. Also looking into potato water yeast. I'm going to try that next time I boil potatoes. Have you tried potato water yeast?

@markbrewer8321 4 жыл бұрын

fantastic video. after watching the video playlist for sourdough have made a sourdough loaf that was proved overnight, by manipulating the amount of starter, used around 50grams of starter, for a 500g loaf(dry ingredients). i did this after watching the sourdough timeline video. I had to find a way to reduce rye flour usage as i am having some issues finding rye flour, to renew the starter.

@keithepstein2812 4 жыл бұрын

There are lots of recipes for making different styles of bread from Sourdough Starter. For example, adding butter and milk to the dough mixture, and brushing on an egg-yolk with milk wash to the dough and baking in a conventional bread tin, makes for a pretty tasty sandwich bread.

@Garysmith2525 4 жыл бұрын

Hi Jack, Trying to conserve my yeast best i can, i am making sourdough in between the yeasted loaves. So my 100% strong white flour starter (that i started back in December) and 100% strong white bread flour, is only slightly sour....(adding sticky gluey rye flour isn't to my taste and doesnt suit my process of working it) great substitute for a straight white yeasted loaf. I am experimenting this week using the 'French Baguette' flour in the main loaf, see if that comes out taller, tastier or bigger smaller hole texture. The overnight fridge prove seems better with rolls rather than one large loaf as they come out the fridge more solid, easy to score and then bake up very well, as they still have the moisture within them. Still learning and these videos are a great help...

@xxkillshot5xx 4 жыл бұрын

No yeast - biscuits all day baby

@royksk 4 жыл бұрын

I forgot to mention earlier, a technique I picked up off youtube for a normal 3-4 hour loaf but with a light, sourdough flavour. When making your dough just add any left over starter, adjusting for flour and water content. The starter isn’t meant to provide gas just flavour. I've tried it and it works.

@pattyavellan3035 4 жыл бұрын

I did a test with making a starter out of dry yeast about 3 weeks ago and it worked great

@pfefferle74 4 жыл бұрын

Breeding your own yeast from commercial yeast works only to some extent. One of the problems is that alcohol is one of the waste products or the yeast's metabolism. And if you can't get rid of it, your yeast will die at a concentration of around 12%. So, you'll have to refresh it a lot like sourdough - but that way you'll keep introducing more and more other organic material to your culture and you'll just end up with regular sourdough in the long run. If you want to have real pure yeast, you'd have to have to do all the filtration and purifying processes that yeast-makers to. And that's just too much work.

@amybeatty4323 4 жыл бұрын

Agreed, 100%. But it can be a fast way to get a sourdough starter started, if you're not a purist about whether the yeast in your starter is domestic or wild. And if you're down to your last little bit of yeast, making a starter with it does make it last longer. (I've done this before, it works.) You just have to understand that the culture will shift into a sourdough over time as the wild yeast beats out the domestic yeast you started with, which will mean that for a while you'll have to adjust your rise times by eye until it stabilizes out into whatever the sourdough version of it winds up being, because you'll have multiple strains of yeast in there competing for the food. In the meantime, though, you can keep making bread without having to wait for the sourdough starter to start on its own and get up to speed. It does make baking a bit more of an art than a science, however.

@jcawly1 4 жыл бұрын

I have used commercial yeast in teaching labs in my biology classes. one thing to consider when culturing yeast culture without the production of alcohol is to provide aeration. That is easy enough in a lab with automatic stirrers to aerate, but the culture rarely produces alcohol. The yeast can use common table sugar as a carbon source, and that energy is used to grow the culture. In a kitchen application, it would take quite a lot of supervision (over the long-term) to maintain a culture. Also the wild yeast strains will eventually colonize the culture.

@jcawly1 4 жыл бұрын

Amy Beatty exactly correct. I have done this in labs in my biology classes.

@dfeuer 4 жыл бұрын

Far better to use a bit of the commercial yeast to make a poolish and bake bread with it. Then use the next bit for the next recipe.

@amybeatty4323 4 жыл бұрын

@@dfeuer Depends on what you're after. And what you know how to do. I was fresh out of college and had no money and the internet had not yet become the magnificent search database it has become (nor did I own a computer at the time). I had never heard of a poolish, but I knew how to grow a starter. I'm a homemade bread addict. I did what I had to. ;)

@doraharrison1642 4 жыл бұрын

yes please add your videos on the yeast, that you have not put out yet

@pietperske3583 4 жыл бұрын

Dry yeast is an expensive ingredient in home made bread. People have been "stretching" shop bought yeast by keeping a "yeast plant" in the fridge, almost like a sourdough starter, but it works like commercial yeast. POTATO YEAST 1 potato very finely grated . ADD: 2 teaspoons of sugar 1 teaspoon salt and 1 sachet of instant yeast. Pour into a big flask Add 500 ml of warm water - too hot water will burn the yeast and it will not work. Place a saucer on top to close, as the potatoes will rise to the top and possibly spill out. Keep at room temperature. When the potatoes rise, you know it's ready to use. Stir, using about two thirds to bake. The remaining one-third remains in the flask, kept refrigerated until needed, just add the sugar, salt, potato and water again a few hours before baking. This yeast is often shared between families and friends.

@Bakewithjack 4 жыл бұрын

NO. WAY. 🤯 nice one Piet 👌🏻

@kathleenfairykats1166 4 жыл бұрын

I am going to try this!

@radosvetav 4 жыл бұрын

I have tried the yeast sourdough thing - it works no problems. It's just that last time I took my starter out of the fridge it tasted a bit funny to me, so I threw it away and made a fresh one with the tiniest speck of dried yeast, a teaspoon of yogurt and 50g of both water and flour. It takes as much time as a sourdough starter to puff up though, so you'd have to adjust your recipes, be warned!

@jvallas 4 жыл бұрын

radosvetav What is the benefit of the yogurt? (Real question, not sarcasm. So hard to tell sometimes! 😏)

@lisamac8503 4 жыл бұрын

Yes why do you use yogurt> I just use flour and water *organic wheat flour)

@radosvetav 4 жыл бұрын

I used it for the acidic component of the starter, since I didn't want to wait several days for good acidic bacteria to get a foothold. Since yogurt is naturally acidic and has enough good bacteria in it already, I decided that will be enough to keep other bacteria away that could spoil the culture. But just water and flower will be good if you don't have anything else. I just wanted to try if I can have results quicker.

@jo-qc1no 4 жыл бұрын

Hi Jack - thanks so much for your educational (and entertaining) videos. I've already made my first sourdough loaf and it puffed! Is there any advantage to making/using a levain (compared to just using the starter) in a recipe? Also can you please do a video on liquid and stiff starters? I've read that stiff starters are easier to maintain. Looking forward to next Thursday!

@chefalbino 4 жыл бұрын

yeast is like a god - it's everywhere ;-) beer, honey, flower, dried fruits and dried tomatoes, .........

@tsawy6 4 жыл бұрын

And of course, the little ones floating around the air!

@archkod 4 жыл бұрын

HeyJack - Thanks for making my Thursday happier - for those with kids who don't like the sourdough taste, could they add cinnamon-sugar in final loaf fold (or raisins or savoury like pizza sauce?)

@lisamac8503 4 жыл бұрын

Add the herbs you use for Pizza (A herb bread) call it Pizza bread

@criswilson1140 4 жыл бұрын

I often make a sourdough cinnamon and raisin bread and you can't really taste the sourdough. Before the final proof I flatten the dough out (gently), cover it with cinnamon, brown sugar, and raisins (or whatever fruit), then fold the dough over onto itself and roll it up as you would for a regular loaf and drop it in the tin to rise before going into the oven.

@lil-al 4 жыл бұрын

You are just the cutest!

@navytav 4 жыл бұрын

"It is going crackers!" 😆 Seriously, though, your advice is great.

@missrapture9756 4 жыл бұрын

First comment! *edit, damn, someone beat me! Lol!* Jack, you're the coolest, thanks for teaching me how to sourdough well enough to have confidence to want to serve it to people other than my husband!

@archkod 4 жыл бұрын

I am worthless with the scoring technique but the bread 'puff' and quality is excellent!

@joshuabrande2417 4 жыл бұрын

Finally, after much searching and waiting, I was able to get instant dry yeast. But is Cream Flour and how do I use it? Thank you for these very helpful videos.

@klcpca 4 жыл бұрын

Hi Jack... Love your videos and have learned a great deal from you. I'd like to teach you just a little something... at 8:44 the word "Arkansas"... it's one of those silly American words that sound nothing like it's spelled.... Ar-can-saw.... although Kansas is pronounced... Can-sis .... go figure!! LOL

@Bakewithjack 4 жыл бұрын

😂🤦🏼‍♂️

@stephenbull8962 4 жыл бұрын

Jack, first of all congratulations on a great channel, I am a recent follower and quite new to baking bread. Having watched your recent SOS series, there is a question that has occurred to me. I have a limited amount of dried yeast left and it occurred to me that I could use this as a type of starter for standard white bread. I.e. mix the yeast with a strong white flour at recorded quantities, allow it to ferment , then use half and feed the remainder, which could be kept in the fridge for another day. What are your thoughts? Steve Bull, Barnstaple Devon

@blayne2029 4 жыл бұрын

You can make biscuits (the US version) without yeast (baking powder and baking soda). Delicious.

@biebermyballs999 4 жыл бұрын

Jack didn't mention this, but if you're dealing with an enriched recipe (fat, milk, eggs) fermentation will take even longer. I prefer to adapt yeast recipes that I'm familiar with. That helps me decide on how to modify it for sourdough. King Arthur flour has some fantastic sourdough recipes on their website. Experiment and keep a log. For pizza or cinnamon rolls 500g 00 or bread flour 50g semolina 200g ripe starter 50g oilve oil (use melted butter for rolls) 325g water 10g salt +/-5g (you'll get more elasticity if you increase the salt and vice versa) Kneed until smooth, form a ball, place in oiledcontainer, cover and rest on counter for 30 minutes. Place in fridge for 24-48 hours.

@valworledge8460 Жыл бұрын

Jack, love your videos.. I used to make wine & fed some yeast to save so I could use it for many wine making. Is it possible to make bread with this. Love you Jack keep them coming.

@bekahbeeb 4 жыл бұрын

Yes please to the live stream! And these sos videos are making me think about other things I can make myself. @bakewithjack When you make tortillas, do you have a tortilla press or do you use your hands, rolling pin, idk a plate? How do you flatten them out?

@alexwansss 4 жыл бұрын

8:36 Your pronunciation of Arkansas reminds me of that "I am confusion" meme hahaha I think it's meant to be pronounced as Ark'n'saw

@keithepstein2812 4 жыл бұрын

I can confirm that we in the US pronounce Arkansas as Ark-n-saw,

@DesertHavaGarden 4 жыл бұрын

But Our-Kansas is way funnier! 🤣😆

@emmathefabulous 4 жыл бұрын

But Kansas is said as its written... Americans make up your mind 😂

@lizbrett2731 4 жыл бұрын

Explained clearly and concisely as always. I’d like to see the video on storing fresh yeast for when life returns to normal. Actually I think I have some fresh yeast in the fridge and I know I have bread flour in the cupboard, but they’re in the UK and I’m in Australia.

@dfeuer 4 жыл бұрын

Are you trapped away from home?

@criswilson1140 4 жыл бұрын

So there's a non occupied house in the UK with flour and yeast in it? Hmmmmmm. :-)

@lizbrett2731 4 жыл бұрын

Yes, I’m trapped away from home but the infection curve is better in Australia than in the UK so that’s not much of a problem. Plus the house is not unoccupied so there’s a guard on the yeast and flour. It will be waiting for me on my return.

@arcanechili 4 жыл бұрын

Concerning the question about growing your own yeast from a "starter pinch": I once asked this question of a (far more knowledgeable than me) friend and her answer was "It's possible, in principle, but..." The issue is that to grow the yeast in anything like an efficient, timely manner requires keeping the culture in a strictly temperature and humidity controlled environment, combined with the proper nutrients. The basic idea makes sense; after all yeast grows exponentially, and there are some amazing videos that show commercial yeast processors starting with just a tiny smidge of their specially-protected yeast and after a couple weeks having literally *tons* of raw yeast. (Also bear in mind that the yeast needs to be further processed to be anything like any yeast any of us would want to buy.) No doubt there are recipes out there for making small amounts of home-grown yeast. But perhaps the better question to ask here is if there were an easy way for folks to make reasonable amounts of their own yeast in an efficient manner, why would anyone be buying yeast in a store? (From Guilford Vermont USA)

@worshiptogetherwt 4 жыл бұрын

from Magic ingredients 小高姐' channel too：) keep up the great work^^

@erikanboonehobbs6996 4 жыл бұрын

Dear Jack, Thanks for posting these videos! They make baking (and troubleshooting) bread so much more accessible! I was wondering if you could perhaps talk about the timing of bakes? For example, if I have a recipe I just love for a loaf but I want to make rolls with it, I'm sure I'll decrease the bake time, but by how much? Thanks so much! Erika from Atlanta, Georgia, USA

@juliestewart1610 4 жыл бұрын

Jack, I would love a live show. Please tell me. Is there a relationship between puff and open crumb? Some say it is all in the folding. I had a sourdough that puffed so much on the counter and climbed out of the bowl because I let it sit in my warm kitchen from afternoon till late next morning. It was like a monster but I proceeded with the process and it just had no oven spring at all. It was so dense. I am losing my mind over trying to understand how long bulk fermentation is good and gives flavor, etc if in the end my sourdough bread will not rise in the oven and give me an open crumb. Feel free to direct me to your videos. I am new here and I have already watched a dozen. I made your yeasted white bread loaf and my husband is in heaven. After being bested by my sourdough several times it was such a joy to work with dough with such strength and extensibility! Thank you so much! BTW. I am in Oregon.