I forgot my Sourdough in the Fridge for 3 Weeks and then this happened

Рет қаралды 1,193,830

Күн бұрын

I went on vacation and totally forgot about my sourdough sitting in the fridge. I returned and the dough smelt really funky. I decided to bake it anyways to show you what happens. Quite a crazy experiment with a 3 week cold fermented sourdough bread.
The dutch oven I was using is called "The Challenger Bread Pan". You can find it here: thbrco.io/dutch-oven-batards
The pH Meter is a perfect tool to nail the fermentation process of sourdough bread. You can find it here: thbrco.io/ph-meter-advanced
Bread related questions? You can join our Discord community: thbrco.io/discord
---
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Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
1:03 Baking
2:34 The result
3:55 Conclusions
#sourdough #bread

Пікірлер: 507

@barrychambers4047 3 жыл бұрын

"3.6 ph. probably dissolve a human body. another idea for another business!!!!" LOL!!! I knew the Irish were into dark humor but I didn't know you Germans were!

@lsieu 3 жыл бұрын

🤣🤣🤣🤣🤣

@the_bread_code 3 жыл бұрын

Irish yep, Germans nope 🤣

@caroceren 2 жыл бұрын

That one made me laugh as well lol

@csale004 2 жыл бұрын

Are you kidding me? Brothers Grimm?Krampus? Germans are all about the dark.

@shiawasekappukekiful 2 жыл бұрын

Just look at the 1940’s

@YeetusTheFetus 2 жыл бұрын

You left the dough for three weeks in the fridge and it turned into a decent enough loaf; I follow the instructions exactly on a normal sourdough recipe and I get a pancake

@LovingSoul61 2 жыл бұрын

😂😂😂

@eleo_b 2 жыл бұрын

I’m good at baking bricks

@roseannare 2 жыл бұрын

Exactly

@the_bread_code 2 жыл бұрын

😂 😂 😂. It takes a while. A stiff sourdough starter could be a game changer 🤗.

@Rodawg708 2 жыл бұрын

Saaame hahaha

@thechunkydrummer 2 жыл бұрын

The cat spritzing genuinely made me laugh out loud :D

@Harleygirl86 2 жыл бұрын

Me too lol

@TheCarrot85 2 жыл бұрын

same lol

@jamielahkenny1096 2 жыл бұрын

I was looking for a comment like this lol 😂

@zitronentee2302 2 жыл бұрын

yeah same x)

@jonathankhare2966 2 жыл бұрын

It was absolute genius 😂

@MohammadNizar 2 жыл бұрын

It looks like a GIANT coffee bean.

@SDTZM 2 жыл бұрын

yeah… a coffee bean

@d33738 2 жыл бұрын

LOL

@Auxiliawack 2 жыл бұрын

"this is so sour that it can dissolve human body" *proceed to casually eat it*

@pingpongball9167 2 жыл бұрын

The baking kind of mutes that acid

@kal9147 2 жыл бұрын

It’s also no more acidic than vinegar, so unless he’s eating huge quantities he’d still be fine even if it was still that low of a pH value.

@maggiemakgill 2 жыл бұрын

@@kal9147 Yes, 3.65 is a pH between orange juice (3.9) and grapefruit juice (around 3), it's not even as acidic as lemon juice with is between 2 and 3 although generally closer to 2.

@MaxsFriends 2 жыл бұрын

I mean, stomach acid?

@maggiemakgill 2 жыл бұрын

@@MaxsFriends Oh the body keeps that contained. Stuff lines the gut, infections can damage the stomach ability to keep itself lined creating a risk for ulcers. Strong acids actually are actually less corrosive than strong bases (lye/sodium hydroxide in strong concentrations can leave horrid damage, be careful when making SOAP!). In digestion, the thing WORSE than stomach acid, but needed is the enzymes produced by the pancreas that break down protein. A lot of structural stuff in the body's cells ARE MADE OF PROTEIN. This is something the takes YOU apart (because it takes protein in meat apart and YOU ARE MEAT). Like with stomach acid, the body has ways of protecting itself and only keeping it active when and where it is needed. But, there is a REASON training doctors have motto "Eat When You Can, Sleep When You Can, and Don't Mess with the Pancreas," the organ the makes and stores the stuff that can digest YOU isn't something you want to touch unless you HAVE TO (say pancreatic cancer).

@sammielou7412 2 жыл бұрын

The cat hissing faces had me crying with laughter 😭🤣😂

@-AnyWho 2 жыл бұрын

I was messing around with making my own sourdough starter like last year and at some point, I threw a bit of starter in the fridge and left it unintended for like 6 months to closer to a year I think ... it wasn't moldy or anything, very strong smelling but not really offensive so I mixed it up and left out a bit to warm up and threw some in with a flatbread thing I do and it actually turned out really good. I simply threw a bit of sugar into flour for it to feed on and gave it extra time at room temp to feed and ferment a bit ... I'm not sure what I expected but I'm guessing starters really don't spoil as long as there is no mold or deep offensive smells ... I'm still here to tell the tale.

@hatemustache4218 2 жыл бұрын

You’re a legend

@salamander1053 2 жыл бұрын

I remember doing the same made sour dough and forgot it in the freezer and found it when cleaning the freezer took it out let the ice melt and later added it in flour to make bread out of it tasted the same

@Saif-zf9vb 2 жыл бұрын

It’s because starters contain live bacteria (yeast) that feeds on the sugars and produces gas (fermentation). As long as there is food and adequate temperature, they’ll keep feeding. The cooler the temp (to a certain degree, like a fridge 1-4 Celsius), the slower the bacteria will feed.

@alpgiraydag2429 2 жыл бұрын

instead of eating, you should've sent that thing to a museum as a tribute or something

@hannahbanana3461 2 жыл бұрын

All I think about is the really old starter from atypical lol. It was like 20 years old 😂😂

@yijihuang5237 3 жыл бұрын

This bread looks like a coffee bean

@peterwhitaker4231 2 жыл бұрын

Loved the angry cat spritzes. Good reminder that most doughs can be rescued and tasty with a bit of TLC and good faith! Bravo

@katherinemaas6712 2 жыл бұрын

This is REALLY interesting. And timely for me. Because I have two loaves in my fridge right now that I should be baking tonight, but I'm too tired, so I'm waiting until morning. I was a little worried about waiting, but I don't think I need to be worried after seeing this. I will sleep better tonight for having seen this! Thank you.

@matilda9730 2 жыл бұрын

I thought he smelt the cloth but when he said he tasted it I gagged 😭 I wouldn’t lick any container that was in the fridge 😂

@c.w.8200 2 жыл бұрын

My Dad loves to ferment his flat bread dough, it gets dark stains and smells a bit weird but tastes pretty good in the end, not what you would expect. He left a batch in the fridge way too long and decided he liked it better that way...

@TIMLPDE 2 жыл бұрын

Got this randomly recommended, immediately noticed the German accent mein Freund, without any knowledge about bakery and/or cooking but enjoyed the video nonetheless. Loved the hissing kittens when you "spritzed" the dough :D Definitely gonna stay here

@the_bread_code 2 жыл бұрын

😂 sanks a lot

@hearticc2550 2 жыл бұрын

THE CAT PICS WERE SO UNEXPECTED BUT SO ACCURATE

@southernblackbird7240 2 жыл бұрын

When you licked the dough residue I was all yup, he's gonna get high off Ergot poisoning

@francislim3465 2 жыл бұрын

Holy shit I'm blasting out of both ends. My heart's a' seizing, my lung's a' wheezing, the fucking walls are melting.

@mariguanaiguana 2 жыл бұрын

@@francislim3465 clever

@the_bread_code 2 жыл бұрын

Off camera my private parts fell off. Help? 🥴

@thelastroman9077 2 жыл бұрын

@@francislim3465 sam'o'nella reference

@orangecat9559 2 жыл бұрын

@@the_bread_code that's a bit sussy bro

@spotlessbride779 2 жыл бұрын

When you licked the basket cloth 🤣😂 ... I thought you were a brave one for going in for a sniff, but you had to taste it LOLOL!! 🤪

@sarahnorton7667 2 жыл бұрын

This guy is so chill meanwhile im freaking out over soup that is like 0.00001% more sour than yesterday

@merindymorgenson3184 2 жыл бұрын

I accidentally left my sourdough starter in the fridge for too long, and it had a great deal of acidity to it. Even after diluting it down with the rest of the dough, it actually had quite a bit of bite. Anyway, it still made a decent loaf of bread, to my surprise, but it was much better after I fed it and discarded several times.

@mantailuaa 2 жыл бұрын

Looks like normal sour dough bread recipe made from rye flour in Finland. I would say that your bread had changed from bread to a dough starter for being in the fridge so long time. If you had made it ”alive” again by adding some water and flour and having it in warm for a while you could have made many tasty sourdough breads.

@strawfairy104 2 жыл бұрын

Randomly watched this. I’ve never tasted sourdough my whole life and i’m not even interested but that personality made me subscribe 🤣 love it!!!

@Toppse92 3 жыл бұрын

Die Katzen beim Spritz 😂😂😂 Komplett weggefaucht bei der Säure

@JacknVictor 2 жыл бұрын

I've used long forgotten dough from my fridge to make a batch of large quantities of new starter for myself. In fact the starter I use now was first started from that batch about 8 years ago. I religiously bake a minimum of 3 batches of bread a week. Even when I had a 2 month stay in hospital/recovery centre last year my wife carried on using it and topping it up.nevwr had such tasty bread. I've done everything from bagels to hot dog rolls and even donuts with it but french baguettes are immense. Very flavoursome.

@tenerife_sea 2 жыл бұрын

I knew bread expiry date was a supermarket scam! Imma eat my expired bread now, it's only been 1 month expired.. without knowing this I would've thrown it out! who knew it could last for even 8 years

@JacknVictor 2 жыл бұрын

@@tenerife_sea I didn't say I had bread that was 8 years old. I said I had a bread STARTER that was first made 8 years ago. A starter is where you get natural bread yeast from. You top it up every few days to feed it. There are bakeries in France, Spain and Italy that are using starters first formed and fermented 100+ years ago.

@michaelagalikova9443 2 жыл бұрын

To be honest, it looks like all my sourdough bread attempts, before I found your channel 😝 So many many thanks for explaining all the science behind this ☺️

@diekerydock 2 жыл бұрын

New here..the moment cat hissing photos appears along with the spray i'm burst out laughing.

@asafaagaga7503 2 жыл бұрын

Great that you could share that Henrik. This lead me to think about the "no preheating" method (or cold bake). This involves launching the loaf into a cold oven, and letting it heat up with the oven itself at about 160C°. I assume this makes a longer bake, which potentially can result in more acid vaporizing before the crust seals up. People had impressive results with this method, and would be interesting to test if it can also contribute to a less acidic loaf. It could potentially be a good method to save doughs that gone too low on PH

@alpnumanoglu 3 жыл бұрын

Could you check the pH after the bake? It would be interesting to compare before and after the bake too see the impact of baking on pH. Keep up the good work, well done.

@the_bread_code 2 жыл бұрын

I should have done that, yep! Great idea. I will take a note for the next time.

@ladygreytea2462 2 жыл бұрын

@@the_bread_code we will check on you after three weeks

@pufarinu 2 жыл бұрын

@@the_bread_code when is your next vacation ? :))

@katyanaflynn2099 2 жыл бұрын

Came for the story, subbed for the entertaining editing & education

@the_bread_code 2 жыл бұрын

😂 sank you

@alexroyster182 2 жыл бұрын

After eating that I bet the bread had LSD like properties in it. Ended up having visions like the Witches of the Salem with trials 😆

@the_bread_code 2 жыл бұрын

I'm on Mars now. Sending you greetings.

@mammontustado9680 2 жыл бұрын

I thought it was the accusers who were high

@alexroyster182 2 жыл бұрын

😆 😂

@janeodee1677 2 жыл бұрын

I think I read somewhere it had something to do with the rye having a particular strain of mold before they baked with it.

@alexroyster182 2 жыл бұрын

@@janeodee1677 I think it was something called ergot. I remember back in high school in the early 90s and doing a lot of LSD and my dealer who was older told me that story about the bread and the ergot and I said, gimme about half a sheet man 😆 lasted my friends and I half the school year. Every Friday was Fryday back in 92-93. After that senior year I never did acid ever again. I would like to try some mushrooms though maybe when my daughter is grown up and living her life I'll try it out. Sure was fun though doing that stuff I called it living life. We would drop acid and just do regular Every day things like go to the store of video store or go to the movies and no one would know except for us. I went to school while doing it and about half way thru science class I couldn't stop laughing and just got up and left school. I tried to find locker but good luck doing that while on that stuff. I got home and my dad said, hey son check out the flies im tying. I was like oh shit dad i gotta go to my room and listen to some music and watch a laserdisc 😆 about a hour later he showed up with a full plate of blueberry pancakes and bacon, sausage links and eggs over easy. I was like 😲🤢 but I took the plate and acted like I was eating it 😆 I couldn't believe he never caught me or any of my friends while we fried. I mean I used to sit at the dinner table with everyone eating dinner and was tripping balls 😆 good times.

@lsieu 3 жыл бұрын

Great bonus experiment!!! I wouldn't say "unwanted". I would say "serendipitous"! 🤣❤️🤣❤️🤣❤️🤣

@the_bread_code 3 жыл бұрын

I have been trying to pronounce this word for the last 10 minutes, but I still fail 🤣

@lsieu 3 жыл бұрын

@@the_bread_code 🤣 it's not an easy one, for sure! That's the beauty of the written word...we still connect. The only thing I know how to say in Deutsche (?) is "what is this?" and "Is this seat free?" With horrible pronunciation. And I would not understand the response for either.

@k_NightDemon15 2 жыл бұрын

1:51 *Dude brings thing to his face* Me: "eww, the dude is gonna smell it" This dude: "Yuck!! Bad idea to have tasted it" Me: ._.

@maxkurant1470 2 жыл бұрын

This is why I love him

@ProducerReacts 2 жыл бұрын

When he said " what happened ", I was expecting a visit to the ER lol

@GHOST-pi2zq 2 жыл бұрын

i feel like my recommends are insulting me bc i overproofed my whole wheat loaf yesterday

@the_bread_code 2 жыл бұрын

🤣

@ramachandran8666 2 жыл бұрын

Excellent demonstration and "confirmation" of the microbiology and physical chemistry of fermentation. I love your content as they are as geeky as they are instructional as I too am a "retired" scientist yet an old geek trying to get back into backing real artisan bread. I think I have succeeded in making what appears to be a good whole grain starter and looking forward to backing my "First good" sourdough bread. I am a material scientist by education and it is a known principle of Chemical Kinetics that reactions slow down by 50% for every 10-degree change. So unless we are at "Absolute Zero" there is a chemical change, of course, slower. Keep up the good work of teaching the rest of us how to bake delicious and nutritious bread. Greetings from Rama in US

@DrBrunoRecipes 2 жыл бұрын

Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

@Fuzzi974 3 жыл бұрын

As long as there is water in the bread, it should have oven spring, because of vapor. Same principle with some flatbread that don't use yeast and still rise.

@millieloves2 2 жыл бұрын

This is the first video I've seen a few just in the first minute and I have already subscribed so I hope to see much more ❤️❤️

@the_bread_code 2 жыл бұрын

Thanks 🤗

@53c3000 2 жыл бұрын

I admire your determination and commitment to see this weird unplanned experiment through. It fulfilled my curiosity as well. 😅👍🏻

@debbieclaus464 2 жыл бұрын

Wow! I’m wondering how my favorite bread guy forgot about this loaf for three weeks! I hope you were on an amazing holiday somewhere😁

@no-pajamapanda8548 2 жыл бұрын

Hi there! Amateur bread baker here. KZfaq randomly recommended this to me and now I'm subbing. Algorithm success!

@ryangray9881 2 жыл бұрын

Oh man I thought you were gunna smell it haha. Respect given for dedication to the craft.

@swissherbgirl2917 2 жыл бұрын

I lived in Finland and they have pretty sour rye bread. In my opinion it is the best Rye sourdough bread you can get .I used to buy the wholemeal ryebread ...it was so good .will experience now to get it done similar. With my own sourdough, can't wait

@brenoj 2 жыл бұрын

Gluten morgen. I love your videos! Did you ever try to bake a bread with Philly Sour? It’s a beer yeast that produces latic acid, alcohol and CO2. Full package 😉

@the_bread_code 2 жыл бұрын

Sweet, thanks! I need to research that! As far as I know though every beer yeast also produces lactic acid 😅. When you have oxygen, that's when they produce lactic acid. Without oxygen they produce CO2 and ethanol. That's why when making beer you have to be very careful to close the whole container.

@shadow-kage9943 2 жыл бұрын

Man, I love his accent

@the_bread_code 2 жыл бұрын

Sank you 😂

@justinguitarcia 2 жыл бұрын

Prob pretty good with a high fat butter, something rich and sweet to compliment the tang

@abdulrahmanamoudi9087 3 жыл бұрын

Super as usual and very informative my German friend. Keep inlighten us pls 👍🏻👌🏽

@the_bread_code 3 жыл бұрын

Sank you!

@JohnLockard 2 жыл бұрын

I'm surprised at your refrigerator temperature. At least here in the USA, manufacturers recommend a temperature of either 38°F or 39°F, which would be 3.33-3.88°C. Your fridge (6°C) is 43°F and it's advised that if your fridge gets over 45°F (7.2°C) you have to worry about bacterial growth and there are certain foods which should just be thrown out.

@trivialsaga4846 2 жыл бұрын

The spray bottle with the pictures of the cats had me lmao

@FeatheredLegs 2 жыл бұрын

Ok…the cat hissing pictures when you spritzed had me subscribe. Not the fact I am a bread fiend and bake at least two loaves a week, and love challenging myself to try other peoples recipes. 😂

@nicobva 2 жыл бұрын

The cats! 🤣🤣🤣 Had to subscribed just because of that.

@alnotalli 2 жыл бұрын

Sounds delish. I’m going to try and replicate

@stef_brower 7 ай бұрын

hahah the cats on the water spray!! love it

@petedavis7970 2 жыл бұрын

So I left one out in the heat of my garage for about 6 hours (summer in Arkansas) and it totally collapsed. But I had done that with the loaf just previous to that (had a busy few days) and had thrown the previous one out. I decided to go ahead and cook this. A little dense, but super, super sour!!! A little too much. But not bad.

@clarethalvarez4024 2 жыл бұрын

"May the gluten be with you".....best comment ever!

@tiny5500 2 жыл бұрын

Dig that dutch oven!!!! Absolutely 💪

@smolbunz 2 жыл бұрын

The cat pictures when you spray 😂😂😂😂😂😂😂😂totally unexpected...😆😆😆

@wibbly8011 2 жыл бұрын

Damn I’m surprised that pH didn’t just annihilate the yeast!

@reitzell7 2 жыл бұрын

This video made me laugh so hard. 😂

@the_bread_code 2 жыл бұрын

😂 that's good I guess

@rhatid 2 жыл бұрын

I've done kinda this and my fridge is set at 6 degrees. I also keep my sourdough in the fridge. I had a sourdough in my fridge for about three week. I made it with a mixture of yam, rice and barley flour with only sourdough, no shop bought yeast or wheat (though wheat is in the sourdough), oh and a little rye. I thought the rising was not going to be overnight nor easy, poor thing. So i made it quite wet to give it a chance to expand. I put it in my baking tin covered with cling film in the front middle of the fridge so i could keep an eye on it. I was looking for rising and as time passed i was watching for mould. Three weeks some rising no mould. It was already in the greased baking tin, I covered it with another bin and banged it into my halogen oven at 210c for about 20mins then down to 180c for another 25/30mins. Result: it rose with some expansion gaps on baking and it was well edible. I ate it. Must be four weeks ago and i still have a little piece in the fridge. Well, i can't just stuff it all at once there's a thing called obesity. May finish it off today for lunch now that it's come to mind with some avocado that's also in the fridge. My local market, Brixton market 🇬🇧has so many different types of flour, i can't resist experimenting. And i always use my trusty super efficient halogen for all baking. I'm no pro, i live alone and i cook to eat so bon voyage.

@ifbadwhypretty 2 жыл бұрын

I am currently using it as a basis for my homework in food technology for fermentation. It looks really interesting.

@nu5045 2 жыл бұрын

Lol cats hissing when you spritz the dough

@RovingPunster 2 жыл бұрын

Interesting and informative. I may have to get one of those spiffy new pH meters - my old one fm c.1996 (for winemaking) is long dead, and cost like $80 at the time too. The new ones look so much faster, cheaper, more accurate, and easier to calibrate. Just for comparison purposes (in case someone finds it useful), you keep your fridge at 43F ish, whereas I keep my sealed jar of surplus starter (for accumulating daily excess, and which I warm up & feed every other week or so) in the door of my fridge at around 36F. I find the starter immediately slows down about 10-fold from room temp, and how fast it perks up when returned to room temp seems to depend on how long it was in cold storage. For 1 day, there seems to be no lag at all (doubles in 4-5hrs when stirred in 1:1:1 to make a fresh leavan/sponge), and after 4-5 days it might need an extra couple of hours, but after 2 weeks it can start to weep a bit on the surface if fresh surplus isnt stirred in regularly, which is why I usually take it out and give it 2 modest feedings about 12 hrs apart, or until doubled, then stir it down and return it to cold storage. Bottom line is that if my surplus in cold storage is still very fresh and recently fed, I'll use it straight as my leavan, whereas if its been a week or two since the last I poked it awake with a full feeding, i might only use a third as much to make a 1:1:1 step-up leavan, and wait for it to double before proceeding (ie, and extra 4-5 hrs atop any cold lag). So far, its a system that works for me, but im always looking to improve.

@caroceren 2 жыл бұрын

Great video as usual! I am curious to know if the acidic vapors might affect the cast iron kind of dutch ovens? Normally dough is not that acidic, but i noticed some rust in my cast iron dutch oven after I had been using it for baking sourdough and now I wonder about this. (i sure season it when needed :-))

@the_bread_code 2 жыл бұрын

Thank you! I don't think it makes a big difference :-)

@leonardmilcin7798 2 жыл бұрын

I did an experiment where I made a bunch of sourdough pizza at the same time and took two to bake every two days for two weeks. After a week it still looked normal but after that it became much more weak and flat but also more delicious.

@degenerating 2 жыл бұрын

Temperature danger zone : 40-141 degrees Fahrenheit Fridge : 43 degrees Fahrenheit 😎

@juuk3103 2 жыл бұрын

Fridge should be one celcius colder, I'm pretty sure that 5c is the standard

@Dockhead 2 жыл бұрын

@@juuk3103 4-5 is standard European standard.. i think

@hectortoledo8938 2 жыл бұрын

Came to say this, that fridge is not cold enough, bacteria are still growing in the food there

@cameronknowles6267 2 жыл бұрын

It should be no more then 4.5 c or else food will not be safe

@gosenayp 2 жыл бұрын

I thought i saw sth like a massage saloon entrance in your thumbnail and ive been trying connect dough with massage saloons for like a couple of minutes. Nice thumbnail you got me

@bigboldbicycle 2 жыл бұрын

haha very brave of you to actually eat it, and I can only assume you survived to edit the video too. :D

@kathykathrynm9375 3 жыл бұрын

Please check in with us tomorrow, so we know you survived the experiment. 🥴🙏

@the_bread_code 3 жыл бұрын

I am alive, but I am full of acid 🥴

@liddybird3608 2 жыл бұрын

I once left a sourdough starter in the fridge for three years. It was in an air tight ceramic container. Worked just fine once it was warmed up and fed. Maybe a little slow at first but not bad. And the bread was as delicious as ever.

@misterluppus6727 2 жыл бұрын

Sometimes I see some really daft ideas that render quite nice results and I tend to wonder what kind of person would think of testing that. Well, now I know. Genius people!

@the_bread_code 2 жыл бұрын

🤗 sank you

@BarryChumbles 2 жыл бұрын

Love the hissy cat pics 😄

@valentinaperez1996 2 жыл бұрын

Mmm I have some sort of doubt. You talk about the dough being 120°C in the oven and that's why the acetic and lactic acids evaporate, however, the dough is mostly water and all the energy in the form of heat is being used to evaporate the water. Dough temperature doesn't actually get higher than 94-98°C (depends on the altitude) when it's baking... So maybe that's something that you could check. Thanks! The video was very cool.

@Johnnyybbee 2 жыл бұрын

Yes! Thank you! I was searching for this comment, because my chemist heart started screaming when he talked about acid evaporating out of his dough. That's just not gonna happen for the exact reasons you mentioned.

@valentinaperez1996 2 жыл бұрын

@@Johnnyybbee yes, totally! The dough will never get above 100°C

@amarijae 2 жыл бұрын

Lmao, the cat hissing photos did it for me

@ernie548 2 жыл бұрын

We leave fermenting pizza or flatbread dough all the time. Adjust it how we want when we bring it out. Just fiddle around and experiment and make new flavors. :)

@claudiasandiego4193 2 жыл бұрын

The spritz with the cats 😂

@spr8838 2 жыл бұрын

Did he just make a kombucha bread 😂

@u.synlig 2 жыл бұрын

I half expected the freshly-baked loaf to eject the bread knife - or, at least, to take a bite out of the blade!

@moonlightmelody4386 2 жыл бұрын

I can't believe you tasted what ever was left in that cloth thing. I thought you were smelling it.😂😂😂

@toddwmac 2 жыл бұрын

I was so expecting an acid dripping alien to pop out of your score line. :)

@bookmouse2719 2 жыл бұрын

I liked the hissing cats 😆

@CrazyAboutVinylRecords 2 жыл бұрын

I was waiting for the Alien to burst out of it like in the movies.

@softenbysam 2 жыл бұрын

I love super sour sourdough. Left the last on I did out for two days, and oh my gods, I loved it

@pkoppula 2 жыл бұрын

Not sure why this was recommended by KZfaq but I'm not complaining 🥳👍🏽

@JVSwailesBoudicca 2 жыл бұрын

Very interesting indeed......I would like the extra sourdough taste but I don't know if I would lijke the VERY hard crust it has. I wonder if I used half white and half whole wheat it might be a bit softer on the outside after baking 🤔 Thank you for showing us this experiment.

@kelperdude 2 жыл бұрын

Refridgerators also hold many experiments. This was fun.

@suchartboontid2560 Жыл бұрын

My dough was over-fermented once. The resulting bread made great French toast. The tang works well in French toast for some reason. Highly recommend.

@goldendragon4891 2 жыл бұрын

You have an amazing character!

@the_bread_code 2 жыл бұрын

Sanks 🤓

@pathofclouds85 2 жыл бұрын

Omg the hissing cats 😂

@Jan46 3 жыл бұрын

Baking a zombie dough!

@deadinside8781 2 жыл бұрын

Lol, I wasn't expecting THAT when someone commented on the spritz 😂

@Anesthesia069 3 жыл бұрын

3 weeks later after baking, still edible.....

@the_bread_code 3 жыл бұрын

And what a flavour bomb!

@jazminb1000 2 жыл бұрын

I love your German accent. Main reason I sat through the whole video. Good stuff thou

@the_bread_code 2 жыл бұрын

Sank you 🤣🤣🤣. Gluten Tag to you.

@Bafa Жыл бұрын

The cats popping up each time he sprayed killed me. I

@bradwang7436 2 жыл бұрын

im amazed its still holding together.. u must have a really cold fridge

@1charlastar886 2 жыл бұрын

Jack Bezian of Los Angeles, CA has baked sourdough for over 60 years. He has dough that he keeps in the refrigerator for 90 days. He sells at the famous Rose Bowl.

@lalystar4230 2 жыл бұрын

I've had something kinda similar happen once, and it was with regular dried yeast, rather than sourdough. I'd let the dough sit for 3 days at around 28C, It baked just fine, but it was like kinda sour, but it was actually really good when paired with older cheeses actually. Now whenever I feel like it, I do actually let my dough sit a bit longer, to develop a more tangy taste, especially if I add some Roggen to the dough, it's really a nice combo.