Awesome! Thank you!

Thanks for joining. Yep - next time 🚀

Oh awesome. I did not know that there is flour made of this plant, very interestin!

@@the_bread_code this is the U.K. link. It’s possible it may be on Amazon.de; or if not they may deliver. yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 500g (Sweet White) smile.amazon.co.uk/dp/B07NWNZP4Q/ref=cm_sw_r_cp_api_fabc_JxH-FbZMZJTRF?_encoding=UTF8&psc=1

Sorry! I will try to announce it a little earlier next time.

Rye works much better for starters, and coarse wholemeal rye flour works better than extraction flour. If you are making rye based flour anyway, you should only be using rye in your starter. You can use Helgoland from Torigoe Seifun which is middle coarse wholemeal rye flour, sold at Tomiz. To make a light rye based bread that rises well, you want to use an extraction flour, either type 815 (Torigoe Seifun Lorelei) or type 997 (Torigoe Seifun Natural) and mix it with strong wheat flour or wheat gluten. In Germany a bread with more than 50% and less than 90% rye is (legally) called a Roggenmischbrot (literally rye mix bread) and a bread with 90% or more rye flour is (legally) called Roggenbrot (rye bread). To get a good rise from a Roggenmischbrot, a good ratio is 40% wheat and 60% rye. To get a good rise from a Roggenbrot, use 90% rye and 10% gluten extract. You can still get a better rise if you use more gluten extract, about 15-20%, but then it would no longer be a Roggenbrot, it would be a Roggenmischbrot then. It also helps to get more water into your dough. Rye flour can take up more water than wheat, so you can easily use hydration rates of 80%. If you go above 80, you need to either pre-gelatinise part of your flour by cooking it at about 75 degrees into a jelly and add this jelly to your dough, or you need to use fleawort to bind water and add the resulting jelly to your dough. Fleawort is called Ohbako (オーバ粉) in Japan (from the Latin name Plantago Ovata). You can also use konyaku flour for this purpose. The key is to get more water into your dough without the dough becoming too liquid so that it can no longer be shaped and flatten out. In Germany, traditionally, old rye bread has been added to the dough. Under German law, it is permissible to use up to 15% of old bread (Altbrot) in a dough (measured as a percentage of flour). For this, the old bread is soaked in water and left overnight (called a Quellstück) or it is cooked into a bread soup which becomes a jelly when it cools down (called a Kochstück). This adds more flavour to your bread and it contributes to increasing the amount of water in your dough without it becoming too liquid. For better rise, bake your bread in a dutch oven. Last but not least, you can buy some grains, rye or wheat (oshimugi) and soak them in water for two to three days and then add them to your dough. If you use rye grain it may still be hard even after three days of soaking so you might want to cook it like rice in your rice cooker instead. Again, adding soaked or cooked grain to your dough adds more water to your dough. This technique is often used in Germany with coarse rye breads. Those breads are typically baked in a bread form and you can increase the hydration to 150 or even 200% (that is two units of water for every unit of flour, since the soaked grain does not count as flour). A famous bread made in this way is called Rheinisches Schwarzbrot (Rhenanian Blackbread). In Nordic countries they make rye bread with mostly grain and only a little bit of (coarse) flour. For that the grain needs to be partly cooked and soaked in the refrigerator for many days or else you will get a very hard bread. This is called Røgbrod (rye bread) in Nordic languages. The bread is amazing, very soft and juicy.

@@trijezdci4588 wow, so knowledgeable! Thank you for many options available in Japan! I’ll find at Tomiz.

In that case you might want to slow your starter a little bit. Simply use a levain that has a 1:10:10 ratio or so. This way you can influence the speed when it's ready.

@@the_bread_code thank you. This was very helpful. i shall keep trying to make a decent loaf. at the moment they are always coming out a bit dense (more like crumpets in the uk) than light and fluffy but I shall get there.

It's called Streamyard. It works very well 👍. Rye is excellent 😋

@@the_bread_code oh ok thanks. I didn't know Streamyard did screenshare. I was playing around with OBS.

@@gapey Yep. I used it before too, but it overheats my mac very fast. I would need to buy a dedicated computer for it 😅

@@the_bread_code Oh really? Hmmm maybe I'll check out StreamYard. Don't want my Mac to overheat.

Just made a video on the topic! kzfaq.info/get/bejne/a6qHltWHrbGVh4k.html Hope it helps.

OK after ending the video, for the first question I suppose I do like you suggested with the ratio of 1:5:5 so the starter is not too acid, so maybe like extracting 9-10g of the mother and adding 5x 10g of water and flour making about 100g of fresh-levain so 20% of my 500g flour bread :)

Gooood morning to Australia. Probably the opposite side of the globe of hamburg. May the gluten be with you.

@@the_bread_code yes we are far far away ! I can almost hear the echo echo echo 🤣 You had me in stitches 🤣 after you lost to Sune in that bake off challenge especially when you were curled up on the floor in the Fetal position 😂🤣 I’m looking forward to the next challenge! You should throw him a challenge next time !

Yep. Correct :-). Or as Jose mentioned, when it is very cold he even uses a little bit more.

Thank you; That is a very useful bit of information and makes sense to me. I use Rye mixed about 1/2 & 1/2 with W Wheat + a bit of white flour....I forget the % of starter I use but it is a goodly amount and I always get great results with the closer crumb that I prefer. I also like a god strong sourdough flavour !

Seeing the location info would be very helpful.

Thanks for the comment. This could also be because you do not have enough steam in your oven. How are you steaming? What works very easy is to use a dutch oven. If you don't have one, try to have a large dish at the bottom, heat it, place in boiling water. Then place another tray on top to create indirect heat. This makes a dough sauna.

Have you tried scoring the dough holding the knife/lame slightly "tilted" (a shallow angle like 30-45 degrees)? That's how it was for me, at least: Cutting straight down opened up the loaf during baking, but it was only after I learned to score the dough at an angle that I got the coveted "ear" curved upwards. It took some attempts with my cheap old knife. It's definitely easier if the dough has been kept in the fridge before scoring. For a slightly underfermented dough, cut deep; for a slightly overfermented dough, use a shallow score.

Thank you, I will :-)

Yes both will work 🙏🏻

Yep - that would work. However, then you no longer have wild yeast. I recommend to do that whenever you mix your dough for the bread. It's a good hack plus you keep your pure starter :-)

Ziplock bag is great. Then move it to the fridge to keep it there. You will need to toast it though!

@@the_bread_code thank you.

For months. Nothing to worry!

Look up recipes! I have a couple that just use 100% discard. Crumpets, crackers...

Yep. Definitely. I do that all the time :-)

It will give better spring/rise if you do feed it two or three more times before baking.

Hey Danielle. Thanks for the great question. I would probably make bread in a loaf pan. Try going higher in hydration :-). This way you will have a beautiful moist crumb and great taste. It should also work with gluten free flour like lentils, or corn.

@@the_bread_code thank you, I have been experimenting and having a lot of luck. When we lived in Poland we had a delicious seeded bread that our local baker made that was gluten free. I have never managed to make anything near as good as that.

Hey Monica, I've run into the same issue. The probe just doesn't work for me. A lot has to do with environment, and also protein % of the flour. For what I'm working with (florida weather, King Arthur 12.7% protein) the amount of increase of volume would probably be around 30% to 40%, and that's very difficult to gauge in a little jar (for me, anyway). Instead of doing the probe, after a couple of stretch and coil folds (until I get a good window), I bulk ferment at room temp in a square 4 qt container, and look for around 10-20% increase (about 2 hours). This is before I put it in the fridge over night. Hope this helps.

Hey Monica. Oh noes, sorry to hear. They are around 5cm in Diameter. You can try using a small shot glass as well, that would even be better. It would be much clearer and easier to see. Make sure that you mix your dough together properly, then extract the sample. Is your main dough at room temperature? If it is warmer, your sample cools down faster and thus why it might show a different speed.

Sure you can do that. I recommend to also look into a stiff sourdough starter. It could help you a lot to improve yeast activity.

I typically announce a day or so in advance. Sorry, sometimes the YT algorithm swallows it. Do you have notifications on?

Very interesting. Could it be one of those reasons? docs.google.com/presentation/d/1U4XpoGzQ5y3f1ULBloAqk7EXCqLdo1zcMFov7kR9-eg/edit#slide=id.gb4b87b3cfe_0_164

This has happened to me too, where the sample doesn't go, whereas the main dough does. The conclusion I have come to is that it is due to the cooler temperatures that I operate and rise my dough in, 10 to 18 degrees C, so the sample is cooling down and the fermentation slows. To compensate, I rise my main dough in a marked straight sided container so that I can tell when the bulk ferment has reached the desired percentage rise.

Interesting idea. I could see that working if you opt for less hydration and don't want as much oven spring. It could work, but you would be facing some issues if you ferment for a little too long :-)

@@the_bread_code yes. But if one think about it. A dough is flour and water just like the feedings, so the dough can be seen as one giant feeding. What i heard, the oven spring was nice? Do you think longer fermentation leads to more tangy bread in a certain temp vs shorter fermentation

@@the_bread_code I have no problem with eigher the ovenspring, crust, crumb and taste to my breads, but often i want them little more tart. For me, the tartness in combination with crust, crumb and aroma is what making sourdough the best bread. Do you fave any tips for that extra tartness? Thanks for a great channel!

@@klaskristian1 try using a loaf pan then paired with a high gluten flour. You just have to ferment a little longer :-)

The yeast cells in the starter have a lifespan of around 14 days, I've heard. If you don't feed the starter at all and just keep it in the fridge, it'll take time for the yeast to catch up when you add the starter to the dough and they get new food. There won't be any gluten net left in the starter, since the acetic and lactic acids will have broken it down completely. Without any prior feeding and an inoculation rate of 20%, that means there is significantly less gluten that can be developed in the dough, and the build-up of acids and enzymes will make the fermentation more unpredictable - the starter will be like a sleepy teenager in a very bad mood. If you don't want the trouble with feeding your starter, make a batch with dried starter (Hendrik has a good video on that), which will inactivate the yeast instead of slowly killing it off; you can keep dried starter for years. The day before baking, take a spoon or two and mix it with water and flour to activate it, as Hendrik describes, and the next day you should have a healthy starter, fit for fight. - If you want a tangy bread, I think it's the total fermentation time that contributes the most rather than the inoculation amount, so letting the dough ferment slowly, up to 48 hours, in the fridge (on a shelf with a temperature above 4 degrees Celsius) could perhaps help. (I might be wrong on that, haven't tried it myself.)

That's a good value. Agreed on the rye bread, I go as high as 50% sometimes. Also agree - the longer you ferment, the more complex flavours you are creating :-)

@@the_bread_code One of the pros with fermenting in the fridge is convinience and the way the loafs are so much easier in final shaping and scoring, especially in combination with high hydration! Cold dough is much easier to work with. I have fermented up to 48 hours, but usally i ferment a combo of room temp and finnish of with fridge fermentation. I also coat the dough with little oil when fermenting. I think the breads get little more tasty crust and maybe the bread dont go stale as easy? Sourdough are pretty long lived but you know what i mean

@@the_bread_code what i am curious is if there is any scientific proof if a loaf baked directly from the fridge tastes any diffrent than a loaf that made a final proofing in room temp???

@@the_bread_code Another favourite bread i have baked is following 500g Stoneground wheat 250g wholegrain spelt 500g water 20g salt 200g wheat starter Do the usall folding/kneading/proofing and bake it on the dark side. I tebd to like my bread with a much darker crust than most? This bread is my favourite wheat bread i must say!

@@klaskristian1 Interesting. I have not heard about the oil yet. But if you like the taste it's good :-)

This is something that’s been confusing to me too. This seems to be handled differently by different bakers. What seems to be making most sense to me is 20% inoculation for a total 1000g flour weight is 200g of starter, but 900g of flour for the mix, because the starter contains only 100g of flower at 100% hydration. Plus the 100g water in the starter has to be taken into account when calculating hydration %.

Moin Sharma. You are right 100%. This is the proper scientific way to go about it. However in a large bakery the math is typically simpler. The base recipes already accommodate the increase of water through the starter. So when I suggest the value in my recipes, I already assume you will be adding your starter at 100% hydration. Hope this makes sense.

Definitely. You will have more sugar available.

With too much starter you run into issues of overfermentation much faster :-)

After you make your first starter mix go to adding just flour and water. Keep discarding three quarters of the starter (for example) and feeding with just flour and water until it double (or more) in size in a day. Now you can use it to bake.

Oops. Sorry. I must have missed this: table.the-bread-code.io/. But I wouldn't recommend to rely on it so much. I use a small dough sample which I check. I extract it after mixing all the ingredients. I wait until it has increased maybe to 50-100% in size. Also consider making a stiff starter, it is a game changer.

@@the_bread_code Thanks for the reply.

Florida US

Next time 🙏🏻

Hola

Hi from California ,i was wondering how much of starter for one bread,Thank you.

Hello!!! Thanks for joining.

Do you speak Portuguese?

Eu faço o meu pão a cada dois dias, então a isca fica na geledeira daí eu a alimento quatro horas antes de misturar os ingredientes pra fazer meu pão.

@@hausd yes I do.

@@hausd isso é o que eu faço, mas alimento 3 vezes com intervalo de 4 a 6 horas. E o meu isco (de espelta) não gosta muito da proporção 1:5:5. Uso 1:2:2. No entanto estava curiosa com a opinião aqui.

It sometimes rests up to 24 hours at room temperature. Then I feed it one more time 1:5:5 to make the starter for the next bread.

Moin Björn. Immer so 20% des Mehles ca.. Es bleiben immer vielleicht 5 Sauerteig übrig. Denn füttere ich dann wieder, der wird dann Teil des nächsten Brotes :-)