Can you bake with unfed starter straight out of the fridge?

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Can you bake with unfed starter straight out of the fridge? | Foodgeek

Рет қаралды 427,710

Күн бұрын

Experiment Time! We are always told that we need to feed our starter several times after taking it out of the fridge before baking. Today I am testing what difference it makes by baking one loaf with a cold dormant starter and one with a room temperature well-fed starter. Will the dormant starter fail?
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Пікірлер: 585

@Wheetot 4 жыл бұрын

Your channel is probably one of the most educational when it comes to sourdough. It's like you do all the experimenting so we dont have to! Great work as usual.

@Foodgeek 11 ай бұрын

Thanks ❤️

@ajle2006 4 жыл бұрын

I just tried this method, instead of feeding levain for 6 hrs, I mixed everything, stretch and folded, and let it bulk rise for 11 hrs. So far, 1 hr worth of work and 11 hrs away. Then shaped, proofed in the fridge for 12 hrs. Baked it. The oven spring was great and the taste was tangy. I was the Boss of this Bread! My new favorite method. Thanks for the comparison, love your channel

@roberttschaefer 4 жыл бұрын

A great experiment as always. I wouldn’t want people to think that using a dormant starter means it will necessarily be more sour in flavor than using a well-fed, active levain. That can be the case, but sourness comes from the development of both homofermentative and heterofermentative bacterial cultures, and the rate of each are dependent upon time, temperature, and hydration of the culture. This gets super-geeky, but generally speaking, colder temps and lower hydration will lead to more heterofermentative strains of bacteria like L. sanfranciscensus (producing more “sour” acetic acids) and warmer temps and higher hydration produces more homofermentative strains like those we find in yogurt (producing more “tangy” lactic acids). In sum, the warmer and more hydrated our ferment, the more mesothermic stains we emphasize which will lead to a bread that has some tangy flavor but not as sour. For me, the reason to only use super active levain, is for control of process, and dough strength. If I want a more sour loaf, I can just retard the dough for a much longer period of time.

@gabea.2123 4 жыл бұрын

Yours may be the answer I've been looking for. I couldn't understand why some people (with a lot of knowledge and experience, no doubt) were recommending contradictory things such as to use a greater percentage of starter, while others said to use a smaller percentage, for a more sour loaf. Both can't be right. What you're saying, if I understand it, is that what matters is temperature and time and not how much starter you use. That starter/levain/whatever name you give it should be used to control rise, not flavour. Am I right?

@Chemeleon15 4 жыл бұрын

Gabe A. The difference in starter amounts(inoculation) is important as well. with an active starter if you add too much to the dough, it can rise quicker than you expected and then it begins to breakdown the flour proteins, completely ruining the bread. This is another reasons to chill the dough, and slow this process. Another way around this breakdown is using less starter so you have more time between dough stages and don’t have to babysit the dough. Using less starter means you could potentially retard(ferment in fridge) for days, but I wouldn’t recommend pushing it. Using more starter(that isn’t already sour) and fermenting at room temperature will make the dough rise faster and be much less sour.

@brokenglassshimmerlikestar3407 4 жыл бұрын

Thanks for the info! I recently started two levains, having no prior experience and wasn't too strict in how I was maintaining them. One initially 50% hydration with a little raw honey, one 100% hydration with lemon juice and zest. They are both made with AP flour, the only type I've got right now, both alive. The wet lemon juice one is fresh and tangy, like yogurt and beer. The dry honey one just sour. I played with changing the hydration rate, since I found the dry one a bit too dry, but it hasn't been as active, maybe the bacteria culture doesn't like the change. Haven't been able to bake with them yet, cuz I don't have an oven and the one I ordered hasn't been shipped yet, so I don't know how they'll perform. It's certainly been interesting to discover the different properties of each culture of wild local yeast.

@alexzimmi4827 3 жыл бұрын

Thank you for sharing your knowledge! Where do I find such detailed information?

@roberttschaefer 3 жыл бұрын

@@alexzimmi4827 you van use Google Scholar and research for articles on sourdough cultures. Add “filetype:pdf” in your search terms to pull up hits that include the full text articles.

@aubreypost9549 4 жыл бұрын

I just started baking sourdough and I've learned so much from this channel! These experiments are fascinating and really helpful, thank you!!

@kgeorg1979 Жыл бұрын

Your video confirms one of the things that I've come to understand as I gain experience with sourdough baking. Starter is a lot more resilient than internet tutorials will lead you to believe. So I tend to go for the simple and less wasteful method. I keep about 50 grams of starter in the fridge at all times. When I want to bake I feed it the amount I'm going to use and leave it on the counter. When I'm ready to bake I go for it, whether the starter has barely started rising, has risen a lot, or has fallen again doesn't matter that much. Then I have 50 grams left, so I just stick it right back in the fridge. Sometimes I go weeks between uses and it's totally fine. If I've been out of town for months I may feed it once or twice and discard just to make sure it's healthy but besides that it's always just there for me with no additional care.

@danielm8151 4 жыл бұрын

Great experiment. Thanks so much doing the work. I'm just a month into working with sourdough starters (so is half the world it seems) and can already see the various schools of thought on how to work with starters and bread. Bottom line seems to be that it's pretty difficult to completely mess up a starter or to completely ruin a loaf once you have a viable starter - warm, cold, fed or hungry. Even a bad loaf of sourdough bread is still pretty good!

@peenut2222 4 жыл бұрын

It took me a long time to make sourdough because people made it seem like it was some sort of precise art that took five years of university study to accomplish. I have since learned they just don't want us regular folks to enjoy amazing bread. :) What a great experiment! I don't mind a long fermentation and I LOVE very tangy bread - so next time I'm using my dormant starter. Thank you so much! And yes, I know, while making sourdough bread is not as unattainable as some people will have you believe, it does take a while to learn how to make great sourdough bread. I've been trying for three years now to make a loaf that looks half as great as yours and I still haven't succeeded but along the way I've still enjoyed bread that, while isn't perfect, is still a hundred times better than those tasteless things you find in plastic bags at the grocery store. :)

@dadob8458 4 жыл бұрын

I agree with you a 100%, watching videos and reading about sourdough bread made me so confused. People make it look like a damn rocket science, the real trick is to make good and strong starter, dough will ferment no matter what and yes, it will taste way better than store bought bread

@mkt045 4 жыл бұрын

Since you preffer tangy bread try using more whole wheat on the starter and use a water / flour proportion that tends more tô the hard side cause It creates a more sour taste. 🖖

@sammyo2583 4 жыл бұрын

peenut2222 I’m just about ready to give up...everything goes fine until the 4th day,and then nothing, the starter stays dormant, I’m ready to give up.

@dadob8458 4 жыл бұрын

@@sammyo2583 don't give up, if there is not bad smell and bad colors you are doing it right. Use whole wheat flour and keep feeding it, sometimes it takes more time

@mkt045 4 жыл бұрын

@@sammyo2583 try looking methods using fruits like pineapple. The acidity helps avoiding bad stuff appearing and the sugar helps also :)

@pincopalla106 4 жыл бұрын

Hi Sune, I'm an home bread enthusiast since KZfaq didn't exist yet :-D I saw hundreds of videos in KZfaq on how to make bread at home but your ones are absolutely the best. Despite all the others (someones also very good) that say "Do so and so" you, with your experiments, go further showing us what it will be in many different cases solving us a lot of questions: what it will be if I will do so instead of so? And what it will be if I will do in this way instead of that way? It's a kind of research that you do for us, saving us a lot of time and of course with sure and true results! Thank you for your precious work. You won't believe but your channel is my first subscription ;-) Many many greetings from Italy, Ottavio.

@joypog 4 жыл бұрын

Wow awesome! I've anecdotally had a similar experiences but I've never done an A-B test like this over my 3 years of baking . My standard process is to just pull the starter out of the fridge (usually 4-7 days old). I will check and see if she's happy - if not, I'll feed and wait. But 90% of the time I'll go straight into making the bread. I agree my fermentation times are much longer than in cookbooks, and my oven spring is occasionally a bit weak - but good to hear that the flavor is not compromised! I consider myself a "flexible baker" and your video makes feel less guilty about my laziness. Thanks man!

@nikosfragkedakis Жыл бұрын

In what temperature do you make the fermentation? Have you tried to speed up the procedure by rising the temperature?

@nancyr137 4 жыл бұрын

I fed some old unfed starter last night and used it today with success. I've never fed my starter more than once before using it to bake.

@loldunkingat14 4 жыл бұрын

Really love this channel. I just randomly think of something I want to try with my sourdough and this mad lad has already done it!

@equinoxproject2284 4 жыл бұрын

I knew it. I have always thought the multiple feedings would be unnecessary. 👍👍👍

@robertblakeley4051 4 жыл бұрын

Bread starter experiment: You referenced keeping sourdough starter on the counter, rather than in the refrigerator. This was a curious thing to say. Typically after making a sourdough starter one keeps it in the refrigerator to keep it alive. So I decided to test this out. In the end, I kept the starter for 21 days at room temperature in our kitchen. At that point, I stopped the test. The starter was still alive and well. My conclusion is that it is harder to kill a starter than most people think. Here is what happened: I refreshed a batch of my starter. This contained 43 grams of water, 25 grams of whole wheat flour, 32 grams bread flour (100 grams total) and 12 grams of the old starter. It took 6 hours on my kitchen counter to double. At this point, I gave it a stir and left it out on the counter. Normally I would have put it in the refrigerator. Three days later, I gave it a stir and took twelve grams of that starter and refreshed it like the first time. This time it took 8 hours to double. Four days after that (now a week sitting at room temperature), I took another 12 grams of the original starter and refreshed it again. This time it took 10 hours to double. Three days after that, I took 12 grams of the original starter and refreshed again. There was a liquid beginning to appear on the top, but I just stirred that back in. This time it took 12 hours to double. At 21 days (three weeks), I took 12 grams of the original starter. There was some liquid on the top, but I just stirred that back in. It also took 12 hours to double. The room temperature varied between 75 and 77 degrees over the 21 days. Each time before I refreshed the starter, I also gave it the smell test. A good starter will have a rich, sweet smell while a bad starter will smell sour and vinegary. At 21 days, the original starter was still passing the smell test.

@dianel.9703 3 жыл бұрын

Thank you for doing this experiment. I will try to keep my starter on the counter cause I have no patience to wake mine up from the fridge.

@heksogen4788 3 жыл бұрын

> bad starter will smell sour and vinegary It's not always the case. Vinegar smell is completely normal for unfed starters and some starters have this smell naturally. Starters can have myriads of smells, from green apple to a slight cheese smell to vinegar.

@666louis 2 жыл бұрын

@@heksogen4788 I had to discard a 'cheesy' starter once, the bread smelled like stinky feet ^^.

@TheApplianceDirect 2 жыл бұрын

I think the idea that starter is bad if It smells sour and vinegary seems strange… I specifically crave the vinagery/acetic acid taste and smell.

@cosy1914 4 жыл бұрын

Good video and what I expected in terms of results really. Ive been making sourdough bread for around 8 years now. I mostly do 50% freshly ground wholegrain and 50% bread flour but recently I changed my way of baking with spectacular results. Im now doing a complete mix with no autolyse at the start (flour, water, salt, sesame seeds and leaven all mixed at once). Im mixing a shaggy dough - then a 30 minute rest. Then 4 stretch and folds over 2 hours. My kitchen is virtually always 21c. Then I cover the mixing bowl and straight into the fridge for 12 hours at around 4c. Then I take out of the fridge and pour onto the bench and leave it to rest 15 mins. I then shape the dough and put it into a rice floured banneton for 3 hours in the fridge. Take out of the fridge, score, spray with water, and into a 250c oven (with water over lava rocks) for 15 minutes then take the lava rocks out and a further 25 minutes at 200c. For some reason my oven spring is continually excellent and results spectacular. My previous process was straight into the banneton after the stretch and folds and shaping - then into the fridge. But for some reason changing this around has seen much better results. I might add that I use Kamut as my wholegrain - almost always. I might add - I bake the bread freestanding without any clay pot or cover. Just the lava rocks with BOILING water on, creating plenty of steam.

@danielfrankowski7186 4 жыл бұрын

Please do an experiment testing good quality bread flour versus average quality all purpose flour. In other words; what is the effect of using different types and quality of flours?

@Foodgeek 4 жыл бұрын

Great idea 😁

@eduardojahnke8970 4 жыл бұрын

I think this point is quite cucial. I have suggested this in the past, glad you're into it. In my country, as we don't have bread flour in packing less than 20 kg, I opted adding 17 grams of powder gluten for each 1% protein per kilogram. I use all purpose flour with 10% protein and add around 50 grams per kg to get really good rise and crumb.

@SachAlvarez 4 жыл бұрын

@@eduardojahnke8970 in my country, there's no such thing as bread flour, at least in supermarkets. so i put 8g of gluten for every 130g of flour (tbsp for every cup)

@peenut2222 4 жыл бұрын

I'd really like to see that too. It would be nice to know if I'm just being duped into paying extra for something that doesn't necessarily make that much of a difference.😃

@swatts1195 4 жыл бұрын

I would like to know about this too. I normally use King Arthur flour (in the USA), but our current crisis has made flour very difficult to come by. I'm having to use whatever I can get and sometimes my dough seems rather wet and doesn't rise very well. I can always break out the wheat berries and my Wondermill if I have to.

@charliepi 4 жыл бұрын

This is good to know right now. Everyone is hoarding flour, and my supply is finite. If I can keep my starter a little more dormant, then maybe get a couple more loaves out of my flour supply when I don't need to feed it so much.

@dschledermann 4 жыл бұрын

I don't discard any of my starter. Lately I have found that feeding it after use, then immediately put it into the fridge and take it out at least a couple of hours before using it gives a nice result. This way the starter is never really dormant. To be honest I put a lot less work into my breads than Sune does. It is in a steady daily rhythm where I bake two breads every morning, take out the starter from the fridge when I get home from work, before bedtime mix the dough and feed the starter. You could also mitigate the amount of discard by simply having less starter.

@GIRLY4theGUYS 4 жыл бұрын

Call a local restaurant or bakery supply store. I got 50lbs for $16. They have an abundance now that some restaurants have closed and cancelled orders. Store it in 2 food grade 5 gallon buckets with screw lids.

@sazji 4 жыл бұрын

Karli Pratt-Jones wow, this is a great tip! Thanks!

@lauratimares462 4 жыл бұрын

@@GIRLY4theGUYS - Great TIP!! Markets are out of flour these crazy daze

@XpetraXpazlX 4 жыл бұрын

How much flour are people using? I dont get it

@pjw8377 4 жыл бұрын

Thank you so much for doing this one! I just started my own sourdough baking in January. By the beginning of March I had grown fairly sick of essentially throwing out resources. I bake weekly so my starter only fridges for a week at a time. I started to bake with room temped fridge starter to save resources with fairly great success so far. With a bit longer to get to a proper window test, and with a much tangier outcome as you found also. It is just nice to see someone more practiced and accomplished than I have the same outcomes. LOVE your content!!

@blayne2029 4 жыл бұрын

Interesting video! I only feed my starter once prior to baking . Otherwise, it lives in the refrigerator and I feed it once per week. Never had any problems with the bread rising.

@DrGlynnWix 4 жыл бұрын

Yeah, at the beginning I was thinking, "Oh? I only feed mine once and usually just a few hours before I want to use it". It's worked fine for me. I always do pretty long ferments, though.

@kingofdehsea 4 жыл бұрын

it would be interesting to do an experiment of different ages of fridge starters. 3 days, 1 week, 3 weeks

@uweschroeder 4 жыл бұрын

I've done that "experiment" a while ago when I forgot to feed the starter in time, so I just pulled it out of the fridge and let it sit on the bench for an hour or so before mixing it into the dough. As you said, the flavor was there, it just took a lot longer to ferment. Still, I was able to bake the bread the next morning after a total of around 20 hours. Overall, yes, you can use a starter that's a bit on the starvation side of things. You're essentially feeding it by putting it into your dough. Once you figured out how sourdough bread works it's actually not very complicated to do - essentially all you need is patience and you almost can't mess it up.

@joypog 4 жыл бұрын

"essentially all you need is patience and you almost can't mess it up." Absolutely! I'll say a fridge also helps for those days you can't stay at home all day to keep an eye out on it. =)

@uweschroeder 4 жыл бұрын

@@joypog plus throwing it into the fridge gives you slower yeast activity while the lacto bacteria are still working = more flavor the next day.

@KellysKitchenGarden 4 жыл бұрын

I love that you do the experiments, so we don’t have to ☺️🌱

@davidyang6074 4 жыл бұрын

I never threw away my discard starters. Thanks to you, I now know what to do with them. You are amazing.

@jvallas 4 жыл бұрын

I feel like the fermentation time for the “dormant loaf” wasn’t quite as long as it seems. You spent extra time waiting for your other starter to warm up & ferment before making the dough, so that time is avoided with the dormant version.

@ricardonunhez6509 4 жыл бұрын

Excellent experiment Sune! You'ret cutting several paths of our sourdough journey! rsrs Your way to show your work in my opinion is amazing....very rigorous actually. Congrats!

@jennymckinney7175 2 жыл бұрын

I always learn from your clear concise videos. This one in particular explains a lot of the differences I have experienced from bake to bake, but did not understand. Thank you!

@fargosnow994 Жыл бұрын

There are so many videos that tell you the exact way you must make sourdough. Thanks for sharing that sourdough baking isn’t paint by numbers. The cords are few but your free styling is fascinating. I watch you while my weekly bread is baking.

@feltmatemily 4 жыл бұрын

Since I feed my starter in the morning, I usually pop it in the fridge by mid-afternoon, then use it cold, straight from the fridge, to mix up my bread the next morning. And if I've forgotten to feed it and it's a couple days old in the fridge I still use it and it's always worked fine for me, so I wasn't surprised by the results of your video! I love these types of comparisons.

@ThatGuy-dj3qr 4 жыл бұрын

I love that you will try just about anything, testing the limits convention. The results here are what I would have expected based on what I have learned from you. Longer fermentation times lead to a tangier loaf, and for me, thisnis what I love about sourdough breads.

@alexisgoebel5456 4 жыл бұрын

I've been wondering about this for so long! Thank you for experimenting so I don't have to!

@PierreKarampournis 4 жыл бұрын

I love your bread experiments, on many questions I have been wondering, you experiment! I personally bake a loaf every 2-3 days. I take my starter straight out of the fridge, use most of it for the bread and re-feed it. I let it rise for ~4 hours and put it back in the fridge, ready for the next loaf. I haven't found it to be making a big difference from the well-fed starter and kept at it since it is much more convenient. @2/3 days in the fridge, the starter still looks bubbly, unlike a 1-2 week dormant sludge. Keep up the good work Sune!

@peddersenfindus 4 жыл бұрын

That is a very precise description of what I do too. Thank you :-)

@alphastarcar 4 жыл бұрын

Thank you for the comparison between the two starters. I often use my starter directly from the refrigerator when making dough for thin style pizza crust. It turns out perfect every time.

@isabelab6851 4 жыл бұрын

Gods Grace looking for a good recipe!

@lornasouza2925 2 жыл бұрын

This was an awesome and very informative video! Great, eye-opening information here. Thanks again. I really appreciated this one!

@PabstBrownRibbon 4 жыл бұрын

Samurai Guitarist shirt, guitars in the background, and food science...its all my youtube habits combined!

@annebeck2208 Жыл бұрын

After messing around with sour dough for several years, I have landed on my favorite easy sour dough bread. I mix at equal parts (by weight water to flour (1/2 is fresh ground) add the starter fresh from the fridge, let it sit all day, add salt and baking soda, let it sit overnight (in fridge or counter if cold.) Preheat cast iron dutch oven at 450f for 30 min. Put parchment paper over bottom and pour dough in carefully. Bake for 45 min. It is perfectly popped, toasty on outside, soft in the middle and super easy. I vary soda so we get different levels of sour because my family likes a change. This tastes great for a week if kept in the fridge (or ours molds).

@luguy8347 4 жыл бұрын

Wow your popularity is something special. All the suggested material for sourdough making is sold out, crazy. Thanks for for your hard work and sharing.

@wandayonder9772 4 жыл бұрын

Sourdough making has become very popular in a lot of countries in the past few months with so many people being home-based during the pandemic restrictions.

@antheakaranasos2047 4 жыл бұрын

I'm a beginner at sourdough although I've made bread with fresh yeast. I'm about 2 weeks into building a starter. I've been saving the pour-off in quart yogurt containers to bake other things with and noticed that my oldest container of pour-off is very sour and glutenous. Maybe I need to feed some of that to bring it to life and bake a loaf. The starter seems like such a mystery. So many options ... so many bubble behaviors and possibilities. Thanks for the tips. This helps in my sourdough starter journey. And I loved watching your bowl-folding method. Now, tell us -- Do you play those guitars on the wall while you're waiting for the dough to rise?!

@HannesNitzsche 4 жыл бұрын

Great Cookie Monster noises. I was waiting for that hahaha! Well done as always 👌

@erepsekahs 4 жыл бұрын

Excellent video. You have been of great interest and saved me doing an experiment I might never have thought of. In fact you have encouraged me to do the same thing. Thank you.

@IMBlakeley 4 жыл бұрын

My current technique is to take my starter I keep around 100g or so in the fridge, around 6/7 hours before I want to bake add it to make a levain of say 400g leaving just a few scraps in the jar. I feed the scraps. After the time is passed the levain is nice bubbly and active and the starter has grown again, the starter goes back to the fridge and I bake with the levain.

@dennisjuhleraagaard5873 4 жыл бұрын

Actually I use a 1 week old sourdough from the fridge every week. I take the sourdough out of the fridge during the autolyse, mix it in with just a little bit left in the jar, and feed it with 100gr of flour and 100gr of water and put it in the fridge again. Works great. I tried by feeding my starter and yes I get a better "puff" and oven spring. But the first method fits better in to my weekends. 🙂 Thanks for all the great videos.

@Gregory-F 4 жыл бұрын

Hello sun, I do it in a third way. I normally use my starter 2 or 3 times at week. My starter stays in the fridge until i need it. When i need it i use it strait out of the fridge, i take what ever i need from it, feed it, and put it right back into the cold for a slow rise. It stays there for 2 to 4 days until i need it again and i repeat the process. this process allows me to save flour (i don't feed it so often) and i personally don't see a difference between slow cold rise and room temperature rise. But i am an amateur, not a foodgeek :) so i can be wrong.

@ChelCPierce 4 жыл бұрын

Jeff Van Planet I do the same! It works very well with our lifestyle and available time. My only regret is that I make fewer sourdough pancakes with any discard starter 🤣

@Foodgeek 4 жыл бұрын

That's very interesting. Great idea. Thanks for sharing :)

@Foodgeek 4 жыл бұрын

Chelsea, yes, love me some sourdough pancakes :) Here's a tip: Just make starter for the pancakes ;)

@greygirl3168 4 жыл бұрын

Really enjoy your video, calm voice and music. I don’t normally bake with my starter straight out of the fridge but I may have to try it now.

@LiveBy365 4 ай бұрын

Yes! I’ve done it. I watched your video and fallowed your advice. It worked beautifully! Thank You!!

@kenstickney8678 4 жыл бұрын

Good video, this is along the lines of what I was talking to you about in not needing to feed your starter everyday. I do it slightly differently. I take out my starter from the refrigerator the night before and put 30g of it in a little jar. Then I mix it with 45-50g of water stirring well so there are no big clumps. Then I add 30g of Rye flour and mix. Put on the rubber band to mark the top and leave it over night. In the morning I empty that mixture into a bowl and add 310-315g of water and stir well. Then 450g of flour with 8g salt. Mix until combined. Cover for 1 hour, then fold, cover for 2 hours then fold. Cover for 2 hours, then fold. Cover 1 hour then pre shape and let rest on the counter covered for 1 hour. Then shape and in the basket. Then into the refrigerator for 12-36 hours. I wish I could show you photos.

@rofsjan 4 жыл бұрын

Surprising indeed. Actually the dormant starter is a better choice for me because I like sour taste.

@WilliamsDaughter330 2 жыл бұрын

What’s funny is that as a newbee to baking bread, I got scared when my starter actually doubled in size . . . I didn’t know what to do with it so I put in the fridge. I didn’t want to hurt it but I didn’t know what I should do with it . I’m laughing at myself now, thanks to you.

@lynnehorwitz9949 4 жыл бұрын

Thanks for this experiment Sune. Some very interesting things to be learnt from the results.

@tanyabriggs8969 4 жыл бұрын

Sune, Loved the experiment...I have found that I have much better results with a 65% unfed starter 50% white wheat as compared to a 100% unfed white starter. It stores for weeks without complaining. I mix starter in WARM water...then add the flour...and then autolyse about 1 hour. Then I add the salt in a tiny bit of water and mix well. I proceed whatever method I chose depending on weather if it is just for a 1-2 loaf recipe. It does take a little longer to ferment than a fed starter @ cool room temp...BUT the taste is better in my opinion. I love my stiff Bertha starter. She is always dependable for making a levain or a quick 100% starter or just to go straight into a mix. IF I need speed...I will simply warm her up more...and proceed with warm water mix and add a little more starter. I like an overnight bulk ferment at 65 then preshape and shape then to frig for at least 6-32 hrs.

@blenz1 Жыл бұрын

Thanks! Love your channel. Will be buying some supplies from your store.

@Foodgeek Жыл бұрын

Thank you so much ❤️

@gerardjohnson2106 4 жыл бұрын

I use dormant sourdough culture @20%BP in a very rich "Honey/Molasses with 25%BP Whole Wheat" Pullman Loaf strictly for flavor with commercial yeast as a leavening. It is quite a complicated sticky dough and the SD Culture gives it a very nice "bread" flavor. Another benefit of the high ratio SD Culture is "extended" shelf life without using dough conditioners. I have worked years developing this particular bread and make a ~3lb×13"×4 5/8"×4 5/8" Pullman Loaf every week. It is our house staple.

@ReubenNinan 4 жыл бұрын

Thanks for doing these experiments, these videos and your blog is very educational for a home baker like myself. You save me so much time and give me intuitive information with your content.

@dnanton72 4 жыл бұрын

Great video. Thanks for sharing. I have tried doing something similar myself, and the differences I did are: 1. sourdough starter was at room temperature, 2. mixed the flour, water but without Salt and added the sourdough starter in the initial step, for around 20 to 30 minutes, 3. then after that added the salt, and mixed completely to develop the gluten in the mixer. It turned out well, I would say that it wasn't any more acid than normal, but definitely took longer to rise. I would like to hear your take on this different way of doing it. Again thanks for the great videos, many hellos from Costa Rica.

@scott-d 4 жыл бұрын

Here’s what I’ve taken to doing and it works really well. I bake every 5-6 days. I feed the starter and put it in the fridge. In that time it rises a little. I then take it out and put it into my oven set on Proof for an hour or two and it’s ready to use. So far this has produced fine loaves. Yesterday I used a slightly different method to get it going and that was a sous vide bath set to 90°F. That worked even better as it was quicker. I use a 1qt canning jar for my starter.

@WilliamsDaughter330 2 жыл бұрын

Oh my Gosh . . . Thank you for taking on this question. I have asked this exact item myself. You are Awesome and I Thank you for a this education !!!

@Asdayasman 4 жыл бұрын

Huh, I've never fed it before baking with it. I just get it out of the fridge a couple hours before I make the poolish to give it time to wake up a bit, then feed it and leave it out so it can get chomping, then back into the fridge.

@katlady5000 3 жыл бұрын

Thank you I want to try with unfed starter since I want my bread more sour. Great video.

@SapioiT 3 жыл бұрын

Testing idea: Well-fed starter vs dormant starter with more sugar. And start them both at the same temperature, regardless of cold or warm.

@bretgross3379 4 жыл бұрын

Thanks for the experiment! And for your consistent 1-variable method. Sure saves me time and I always pick up some extra tips & hints.

@vegarseljestokken7123 4 жыл бұрын

Hi Sune. Love your experiments. What about comparing different starters for the same bread recipe? Rye starter, fine wheat starter, coarse wheat starter...

@Foodgeek 4 жыл бұрын

Yes, that could be very interesting :)

@srfrdudester 4 жыл бұрын

I use rye and WW interchangeably. The whole wheat freshly ground, the rye from a bag I keep on the counter. for some reason the rye flour doesn't seem to deteriorate as it ages. At any rate I will use the rye if I am in a big hurry to start; man does it supercharge the starter. The WW is just a little slower, distantly followed by white bread flour.

@penkast1605 3 жыл бұрын

I learn so much from you! Thank you for your videos!

@jennyhuang7250 3 жыл бұрын

This is a really useful video for me, because we primarily eat rice in my household, so my sourdough starter doesn't see use for long periods of time (sometimes months when nobody wants to eat bread at all). Thanks!

@russella7263 Жыл бұрын

I feed my starter, divide it, put half back in the fridge and use the other half straight away. So in effect I”m using week old and occasionally 2 week old starter every time. Works great for me.

@klaskristian1 3 жыл бұрын

Great video. I have seen the topic of this before and people said that the bread with a dormant starter är more tasty

@rlwalker2 4 жыл бұрын

I enjoyed this experiment. I tend to save only 50g to 100g of starter in a small pot in my refrigerator. I tend to add 50g to 100g of flour and water (equal parts) and I just call it "activating" the starter. I have allowed this process to go on too long in the past and will stop it after it has risen about 50% in the future ... and then proceed with the regular recipe. As I enjoy a more sour bread taste I'll probably be trying this a few times while seeing how consistent the results are. Thanks for the video clip.

@buenonadav 4 жыл бұрын

Hi Sune, I think your experiments are AWESOME! They are really educational and enlightening! I have a crazy suggestion for an experiment. Can you freeze you sourdough starter. What happens if you take out a starter from the freezer after a month, 3 months, 6 months, A YEAR?!?! Can you revive it?? I know it sounds crazy but I'd love to know what happens! Thanks again for all your great videos!

@Foodgeek 4 жыл бұрын

I once kept a starter, sealed, in the fridge for 14 months. When I fed it, it grew to double size in that first feeding :)

@buenonadav 4 жыл бұрын

@@Foodgeek WOW! Good to know that!!! Takes the pressure off ;)

@charliedavis8894 4 жыл бұрын

Starter (and dry yeast for regular bread) can be kept in the freezer indefinitely if in an airtight container. Let it come to room temp then use as usual. I don't know why, or if there's a science to it, but for me, a dark brown glass jar with a tight fitting lid works best for freezing both.

@gmclee08 4 жыл бұрын

What do you think of feeding once vs. twice vs. three times? Dormant starter being slower isn't surprising, but I'm curious if it really makes a difference feeding it 3 times instead of just once

@kingprone7846 4 жыл бұрын

shows that a lot of the "important" stuff really isnt very important at all.

@mysund 4 жыл бұрын

...Also that Cookie monster noises are always important.

@annastroven3951 2 жыл бұрын

This was very informative! And it helped me with my question on how to make stronger or less strong flavor in my sourdough.

@Foodgeek 2 жыл бұрын

The best method for sour sourdough I've found so far: kzfaq.info/get/bejne/jrmTrbqbvLW1cn0.html :)

@annastroven3951 2 жыл бұрын

Thank you!

@ShadowVipers 4 жыл бұрын

The dormant starter came out a bit more dense than the well fed, but it didn't look too bad, if that kind of crumb floats your boat, I think it's a completely reasonable option. Edit: just watched the end and realized that my opinion matches the conclusion.

@Mkbevington 4 жыл бұрын

The Cookie Monster killed me 😂😂😂

@VictorYepello 4 жыл бұрын

Great experiment. I've been doing this for some time now. What I do is to pull the starter, make a levain, let that work for 2-3 hours, then proceed with my recipe. I run my dough at about 78F. This allows for no extended bench ferment at all....

@AndNorCar 4 жыл бұрын

Nice Sune. I'll keep my starter active :) Requests: Sourdough Pizza!? Tak fordi du nørder!

@darrelnystrom5127 4 жыл бұрын

Thanks for doing these comparisons, they confirm what I have learned by trial and error.

@amitasharma3176 4 жыл бұрын

It's interesting because I purchased a 40 year-old starter, and the instructions told me that it is so strong and robust it can be used straight from the fridge - to be honest, I don't know what I would have done otherwise, as she was so hungry, she needed feeding every 12 hours, and I bake almost every other day ... I take her from fridge, use directly in the dough mix, then feed what remains, leave her out for a few hours 'til she has started her epic rise, then put her back in the fridge. My loaf turns out like well-fed starter loaf above, with a great oven spring and nicely open structure whilst still being able to hold some toppings! phew!!

@TempehBintang 3 жыл бұрын

Hahaha I love your Cookie Monster voice when you ate them!

@patz9167 4 жыл бұрын

Thanks for doing this experiment 😁

@JillesvanGurp 4 жыл бұрын

Matches my experience as well. If you think about it, feeding is just giving some flour + water to some starving bacteria that then start eating and multiplying. Making dough is basically the same: i.e. you are feeding it by adding water + flour (and salt). Just a lot more food. So, it makes complete sense that if you take a starving starter and make dough out of it, it will start doing it's thing, and eventually nicely puff up the flour, form gluten, etc. The only difference is it will take a bit longer to happen. And since time = flavor, that's not a bad thing. For the same reason, the amount of starter you use does not matter much either. An interesting experiment would be to find out how low you can go. I suspect it will increase the proofing time substantially to the point where you could let it proof outside the fridge. Also a neat trick if you are making sourdough bread in the middle of the summer when it's much warmer and the yeast is just ridiculously active.

@quaxenleaf 4 жыл бұрын

Yours is the most interesting and informative channel on sourdough... I’ve subscribed a long time ago and always watch yours first... love your approach and methods

@76jmlaw 3 жыл бұрын

I think comparing the time from mixing to ready to shape is an unfair one - yes, the ripened starter took only 3 hours while the dormant starter took 6.5 hours - 3.5 hours longer. But how long did it take to get the ripened starter ripened? I think the better comparison would be starting with starter in the fridge (which I assume is the starting point for everyone) which technique gets you finished bread faster and easier? If it takes more than 3.5 hours to ripen the starter, then the starter right from the fridge is faster.

@gapey 4 жыл бұрын

New subscriber. Came across your videos while doing research on how to care for my new starter I got from a friend. :)

@honzahorak5362 4 жыл бұрын

Next experiment: how much number of folds affect bread.

@Jmross808 4 жыл бұрын

Another channel has demonstrated that it's basically impossible to over-knead bread. Experimenting with more folds wouldn't say much about the folds themselves, but rather the increased amount of time that the dough spends fermenting. Likely you'd get a more sour loaf. If you leave it out too long the gluten would start breaking down and you'd have a bad crumb with little oven spring.

@tommywingham8277 2 жыл бұрын

Thanks!! You have made me the talk of the town!!

@SparkyOne549 2 жыл бұрын

My starter never doubles in size, so I make a preferment, which works. But, I have used my starter when it’s risen about half of doubled but full of bubbles, and my loaves come out great, nice rise. So for me, it’s not true to have to use a starter that’s doubled in size. As you mentioned, the dormant starter taking longer, mine does also. My dough requires 5-6hrs before shaping. I have never used a starving starter to make bread, this was interesting.

@aronchas 4 жыл бұрын

This content is so valuable! Thanks for your work. Btw i love your tele back there. Im also a guitar player, love telecasters

@ilyavig 4 жыл бұрын

i often bake with discard starter:) always works fine

@rlwalker2 3 жыл бұрын

I almost always go with unfed starter. In fact I usually mix my dough at night with all the water, starter, salt and flour so there aren't dry spots, leave it on the counter, go to bed and finish the next day. I leave some scraps of starter in my pot, feed that, leave over night and then return to the refrigerator until the next time I bake bread.

@mikeconza1698 4 жыл бұрын

Another great video Sune. Thanks for this - I hope you’re “sheltering in place” and well.

@leethomaskc3327 2 жыл бұрын

What a good apple to apple comparison. Thank you.

@paulpardee 4 жыл бұрын

Hey Sune! Great experiment. The results were really valuable! I'll certainly be using this info in the future. Just a bit of constructive criticism: during some of the voice overs, I had a bit of trouble hearing you at times. I can't just turn up the volume because it would make the rest of the vid too loud.

@irioagungkalabak3627 4 жыл бұрын

I got curious after watching this video and tried to make a rustic bread with starter that I fed 4 days before and let it get to room temperature first for 2.5hrs (I measured the starter temperature with infrared thermometer, 23.2C). The fermentation time was almost similar to my usual method using refreshed starter, and still got one of the best oven springs!

@FreonUWP 10 ай бұрын

I just made lazy made your foccacia with a random scoop from the fridge starter. It just takes a little longer, which is good, as I mix and forget often!

@samuraiguitarist 4 жыл бұрын

Nice guitars! Nice shirt :-)

@Viontis 3 жыл бұрын

Watching this 6 months after you commented this but didn’t expect to find you here lol!

@Foodgeek 3 жыл бұрын

Wow. I can't believe I missed this comment 😂🤣 Thanks Sammy 😁

@akhoneybee9076 3 жыл бұрын

Whoa didn’t expect a collision of these two channels! 😂🤪 I guess more guitarists do sourdough than I had originally expected though!

@smallfootprint2961 4 жыл бұрын

I've had some success making a starter and bread, but thought it looked bad so I discarded it. Now I just think it needed to be fed. Thanks for posting.

@jasoneyes01 4 жыл бұрын

Thank you for the wonderful testing videos. Definately answer questions to my curiosity. So much curiosity in sourdough.

@Bootmahoy88 4 жыл бұрын

Interesting. I did the same thing basically a while back. I achieved fairly good results in appearance, but the vigorously active starter produced a much tangier, sour tasting bread, which I prefer.

@Brock-Landers 4 жыл бұрын

I do it, not often. I just drop the hydration by 5% and bulk longer. The longer bulk fermentation also gives a more sour taste, so it's nice sometimes. But I always feed my refrigerated starter at least once per week so I don't know what a 2 week dormant would do.

@leswetnam 4 жыл бұрын

I would love to see an experiment done showing the difference in bread shaped at the end of bulk ferment as is the usual process, compared to shaping halfway through fermentation, after doing three coil folds early in the process, and letting it finish bulk fermentation in the banneton.

@alexandreleal 4 жыл бұрын

Hey Sune, thanks for all the videos. Suggestion for experiment: autolyse (without salt) duration. Thanks again and have a good one.

@julienbichar5593 4 жыл бұрын

sourdough bread squeeze test: take each of the 2 slices in one hand and squeeze then release, the well fed starter slice will come back to its original form unlike the straight out of the fridge slice will remain squeezed. Still you can proceed as follows with out of the fridge starter: warm up the starter jar or bowl in a bain-marie for ten minutes then mix all the starter with all the water and half the flour using a spoon, cover and let rest for one hour. Now add the rest of the flour and knead just to incorporate everything. Collect about 200 grams of this dough to become the starter for your next loaf that you can keep at room temp if you're making bread the next day or put in the fridge for later use. Now add the salt and knead thoroughly. Let rest covered 2 to 3 hours then shape and let rise between 3 and 4 hours before baking. I've been making my own bread this way of a long time.

@julienbichar5593 4 жыл бұрын

For the initial recipe that yields a one kilo loaf or 2 half kilo loaves: 470g water, 720g flour, 200g starter, 10g salt (no iodine added salt) I bake the one kilo loaf for 35 minutes at 240° C in a preheated oven,then turn the oven off and leave the bread to bake another 10 minutes. Minor adjustments will be needed depending on kind of flour and other factors. For flour use T80 or a mixture of T150 and T65 in France, in the UK brown flour or a mixture of wholemeal and white, and in the US a mixture of whole wheat and AP.