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Milk, Buttermilk, Yogurt & Sour Cream Compared I Principles of Baking
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Жыл бұрынThis is not the first time I have made a video about milk. In the previous episode I compared four breads: one made with only water, one made with milk, one made with milk powder, and one made with plant milk. The results were interesting, and you should definitely watch that video if you want to learn more about milk in breadmaking.
This time I decided to compare milk against other milk products. This is a video requested by you. Some people were asking me about yogurt and others about buttermilk. Both ingredients commonly used in breadmaking. I decided to add another one which was sour cream.
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@ChainBaker Жыл бұрын
📖 Read more in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
@Boddah. Жыл бұрын
Would like to see you try kefir.
@meri9943 Жыл бұрын
Hahahah, after all, I'm Eastern European and my blood is pretty much made out of sour cream. 😂 You should get an award for this statement alone! I still remember the old communist-era cookbooks, where every second recipe ended with “We finish off with a spoonful of sour cream to improve the taste.” Thanks so much for this video. Long awaited and packed with new info! 💛
@ChainBaker Жыл бұрын
😁
@lisarct1012 6 ай бұрын
I am so glad that I have fallen into your baking 'rabbit-hole', the wealth of knowledge and conceptual understanding to be gained is staggering. Thank you.
@acmaras Жыл бұрын
What a great video! I don't think I've ever learned so much in eight minutes. You, Chef, are a genius!
@thebrewsky26 Жыл бұрын
These videos really amplify my curiosity around baking. It makes me want to try new things and change up recipes. Great video!
@damianrhea8875 Жыл бұрын
Charlie, your this video is so informative and enjoyable ! Thank you so much ! No kidding, all your detailed knowledge about yeasted bread making should be organised and written in a very valuable and enjoyable book !
@antheeamorgan Жыл бұрын
When you said "I am Eastern European and my blood is pretty much made out of sour cream, we eat this stuff with everything" I almost choked laughing 🤣 I couldn't relate more, as I was watching this video eating beetroot soup with sour cream and rye bread 🤣😂
@ChainBaker Жыл бұрын
That's literally my dinner tonight! 😂
@michaelfforte Жыл бұрын
I have used milk, buttermilk, and yogurt. Never tried sour cream. I will definitely try on my next bake. This was awesome.
@feliciagaffney1998 Жыл бұрын
Same here! Lol
@MichaelGrode Жыл бұрын
I never would have thought to use sour cream when making bread. I'm glad you included it in your experiment. I'm going to have to see what sour cream does for myself!
@AnnaEmilka Жыл бұрын
On Monday I made blueberry rolls (Polish jagodzianki) and the recipe I used called for a spoon of sour cream, and the author claimed that it made the dough more strechy and less sticky. I didn't have any on hand, so I just added an extra egg yolk. Now I have an explanation, why the sour cream trick works, and I'll be sure to include it in my next bake!
@MJ-en5hi Жыл бұрын
I love using sour cream for quick breads, but have never thought to add it to yeast dough, can't wait to try it! Thanks again for all the great videos; of all the resources I've used, your content has had the biggest impact on my baking skills! Yesterday I added egg to a recipe and thanks to your guidance, and wonderful slap and fold technique, I was able to handle the sticker dough without frustration. The result was a beautiful, light and fluffy loaf 😊
@ChainBaker Жыл бұрын
😎
@AnthonyLeighDunstan Жыл бұрын
Gluten is a protein, right? And you add acidity to milk to separate the curds (proteins and fats) from the whey (which is also a protein, no?) to make cheese. So it seems logical that the sourness/acidity in the cultured dairy would tighten the gluten (protein) in a similar way. Never made that connection before. Thanks! 😂 Romanians have this thing called smântână which when translated basically means sour cream - but that’s a crude interpretation. It’s so much more. This is such a culturally important dairy product that there are varying degrees of fat content going from 12% to right up to 24/25% fat almost at the level of cream. Crazy! It’s awesome and I’d love to investigate more Romanian/Balkan breads that utilise this wonderful product. So, go for it, Charlie!!! 🎉🎉🎉
@ibrahimaslan4923 Жыл бұрын
I'm Turkish. We can eat everything with yogurt. We eat the most bread. The ratio of yogurt to water is very useful in recipes.
@MsLisaLisa89 6 ай бұрын
I just got into baking and recently found your channel. Anytime I wonder "hmmm I wonder what eggs or buttermilk or sour cream etc do for bread?" It's nice to know you already have a video explaining it. Thanks for taking the time to do all these experiments.
@lucasselvidge2250 Жыл бұрын
South Eastern America here, finally some appreciation for the beauty of buttermilk
@AnthonyLeighDunstan Жыл бұрын
It’s an amazing product! I love it! I think Charlie even does a vid where he marinates chicken in it. I could be wrong.
@lucasselvidge2250 Жыл бұрын
@@AnthonyLeighDunstan it's a Southern thing to use pickle.juice and buttermilk in a brine before you fry chicken
@WHEALIONAIRE 5 күн бұрын
This is the first video I’ve seen of yours. U just shot to the top of my list of favorite channels fasho
@ChainBaker 5 күн бұрын
Cheers! 😎
@vittoriabakes Жыл бұрын
Sometimes when I'm making my bread I like to throw in a little buttermilk, yogurt, or sour cream. I haven't really weighed them out, just popped a little in. Never really factored in extra water content, hm. Figured it'd give my loaves a little richness, softness, and tang. This was really interesting to watch the differences in them; I may just pay a little more attention to them next time I do this.
@koubenakombi3066 Жыл бұрын
I love your experiments! Thank you for showing us these options!
@alanshackelford6450 Жыл бұрын
I've always used a bit of full fat yogurt. But I'm now up for trying the sour cream.
@Studycase3000 Жыл бұрын
This is such a great, chill channel (2023 - 200K subs!). you make baking feel the way it should, a bit of work yes, but always relaxing, fun with great rewards. I have to say also...I just love your face🥰
@ChainBaker Жыл бұрын
Cheers 😍
@22ERICSHELLY Жыл бұрын
This was amazing. I am new to your channel. I used your unleavened bread recipe for the Lord's Supper at church this morning. Really nice. I have taught myself how to make bread. This video explains a lot. Thanks again! May Jesus continue to bless you and your family
@mohammedegyptian2527 5 ай бұрын
bravo , very good tutorial , simple explain , thanks and greetings from egypt
@unimaginaryemily 4 ай бұрын
Thanks! I used sour cream when I made bread the other day - it was great! I figured it would be, it just makes sense. I included raisins and barberries, it was my best ever loaf.
@blairamatngalim5185 Жыл бұрын
Please don’t stop giving all your knowledge to us ❤ greatly appreciated
@bowmaster20 Жыл бұрын
Short video but packed with some good stuff, I'll probably have to watch it again! I'm curious how the higher acidity would pair with sourdough, I may have to try that out :)
@IMBlakeley Жыл бұрын
I regularly make kefir and occasionally turn that to a soft cheese which then leaves behind the whey, I use this in bread making, however, the only time I did a back to back comparison two loaves at the same time one with water I couldn't see or taste a great deal of difference.
@BROMARCUS-uu5fe 7 ай бұрын
stumble upon this video. and man you know your stuff. i will be checking your video for this whole week i guess.
@chopsddy3 Жыл бұрын
That was enlightening. Surprised me too. This type of testing really clears away the mental fog. Great stuff. Thanks Chain. 👍
@CarlPotts335 3 ай бұрын
Love the videos! I'd love to see a video on how you add different vegetables to bread, like sweet potato or pumpkin. I'm always confused with working out the hydration.
@ChainBaker 3 ай бұрын
Pumpkin rolls - kzfaq.info/get/bejne/Zrl_oKmbsZ25pKc.html Pumpkin loaf - kzfaq.info/get/bejne/bdughqqEkpilqH0.html 😉
@balogh89 Жыл бұрын
What I like to do is to add kefir into the dough. Usually I'm reducing the amount of water when I'm doing it with the amount of how much kefir I'm adding (with weight measurements) - the dough sometimes became just a little bit stiffer, but still completely manageable; the kefir's hydration is not completely 100%, whereas there is a tiny little fat in it. The resulting bread has no distinctive structural abilities, maybe the crust is a bit darker compared to sans kefir. But the aroma..! The taste..! The added extra fermented stuff really adds in some extra flavour next to the sourdough aroma, and the crust also tastes a little bit more "cheesier" (I have no better word for it). If someone is open and willing to try out new stuff, I'd definitely recommend adding in some kefir! (I'm usually switching 7-14% of the water added, which translates to 5-10% in baker's percentage in case of 70% hydration dough.)
@garylester8621 8 ай бұрын
You answered more of my questions. Thank you.
@RomanvonUngernSternbergnrmfvus Жыл бұрын
This makes me wonder about crème fresh now in a bread.
@gossarli3447 Жыл бұрын
Thank you for the comparison. I have made bread with all except with sour cream. I'll make it for my next loaf.
@Sayber_300 Жыл бұрын
I had experimented adding vinegar to cakes and pancake batters. Just a tablespoon or two makes a better crumb. Usually added to the milk or liquid content. Had not tried it too much with bread. Will definitely try the sour cream though. 👍👍
@megancocks8927 Жыл бұрын
I just found you and your videos and really appreciate your information and ingredient/process testing and experiments! So thank you. 😊 I realize it may not be your thing, but if you were curious/interested I'd love to see some similar tests and experiments done in regards to gluten free breads as well as low card breads! I've realized the real joy I get from creating in the kitchen is half the art expression and half sharing the results with those in my life... I also like to try and make things I like as healthy as possible and that can look very different depending on who I'm baking and creating to gift to or share with. So I love to learn techniques for traditional and none traditional ingredients so I can adjust in order to accommodate for food allergies/intolerances/sensitivities... I enjoy the way you work through things and communicate your experience so I thought I'd request these two alternative categories to explore. Thank you again for your content. 🍞🥐🥖🫓🥨🥯
@ChainBaker Жыл бұрын
I don't have any gluten free baking experience. But I will dip my toe in it in the future for sure. At the moment there is a lot more to learn with gluten 😅
@karenhunt7035 Жыл бұрын
Thanks for the comparison! I use milk regularly in sweet breads. I've done a lot of buttermilk - it's very nice with cheeses, and I love how fluffy the bread comes out. I've only done occasional yogurt breads, but they're a big favorite from folks who grew up with sourdough. Sour cream not as often, but I do love how soft it comes out. (I regularly do bread machine breads at work for the office - it turns out that a bread-making setup doesn't take a lot of space in an office kitchen, and I assure you it's kept me very popular.)
@BigboiiTone Жыл бұрын
I just wanted you to know, your proper pronunciation of "yoghurt," is heartening to me. So often, I hear it said as "Yawhg-uurt," which is rather affected.
@ChainBaker Жыл бұрын
😄👍
@darsmith3448 Жыл бұрын
Hello! I grind my grains for flour. I usually use hard red wheat, water, egg, honey, olive oil,, and instant yeast. Today I used the whey from my separating my probiotic yogurt to Greek yogurt - 1 cup water and 1/2 cup whey. My dough was wetter. So, I baked it at a higher temp and had a crock of steaming water. The crust was thicker. I could not taste a difference. BUT, I had also made a tomato sauce with fresh baked tomatoes! Me thinks I inhaled them! I enjoy your videos. Thank you!
@SylviaRustyFae Жыл бұрын
Im totes gonna have to remember that shapin tech you used for the milk dough; i almost always make high hydration doughs, usually as well as lettin them autolyse bcuz i dont have the same amount of strength and energy as most bakers and cannot knead for more than like five mins without gettin truly tired due to disabilities. Ive oft had issues with tryin to properly shape a loaf of it bcuz the bottom just doesnt stay shut, but looks like your tech more than makes up for that
@marcellinodadon1103 Жыл бұрын
this is an awesome experiment...and i've never seen another chef do it... thanks...👍
@gus.smedstad Жыл бұрын
I make one bread regularly that includes sour cream: Drew's Onion Dill Bread, so named because Drew Kaplan used it to promote a bread maker for the Sharper Image back in the 80's. The recipe is fairly easy to find on the web. It includes cottage cheese, sour cream and a very small amount of water, as well as egg. It's easy to focus on the dill seed and dried onions in the recipe, but I think it's pretty clear that the base flavor and texture of the bread is significantly different as well.
@googleuserg2685 Жыл бұрын
Hi Charlie great video! Yogurt is my favorite ingredient in breadmaking because I find it makes the bread chewier with a soft light inner texture. I cant eat eggs, and I find that milk tends to make the crust more crunchy and deep brown whereas yogurt just keeps everything soft. Thankyou!
@tolynette Жыл бұрын
That was awesome! Thanks!
@Magius61 Жыл бұрын
Massive Eastern European diaspora where I live. Sour cream used to get more shelf space than yogurt in the store when I was a kid. Imagine the average blood sour cream content around here isn’t exactly low either.
@edi9892 Жыл бұрын
It can even make a difference if you use butter or ghee. I found that the latter was less sticky as a dough. Combining that with the fact that you can store it at room temperature, I kept using it for other breads as well. Milk seems to make bread softer, and more springy, but reduces its shelf life.
@antonioaguilar3257 Жыл бұрын
excellent video!! i use sour cream and butter for my empanada dough and its my secret ingredient for sure!
@moonriverman9515 Жыл бұрын
Made me cleared all the time. Thanks
@annchovy6 Жыл бұрын
Sour cream makes a very nice sandwich loaf. One time I had some mascarpone to use up and used it for burger buns. They were light as air and so delicious!
@eamonpoplin8540 Жыл бұрын
Can’t wait to try this - wow! 😮
@shpongl 9 ай бұрын
I would be interested in the effect of non-gluten protein in ancillary ingredients. For example, whey and casein in dairy or plant protein in a legume flour
@Rich_ard Жыл бұрын
Thank you sir! I really enjoy these videos.
@jacobwhitmore9770 Жыл бұрын
I'm often missing Buttermilk, so I use a mix of sour cream and milk in my baking. It was great to see how a full sour cream loaf would turn our, think I may be upping my sour cream usage.
@NoPunIncluded Жыл бұрын
Just yesterday I made Claire Saffitz's sour cream and chive rolls so this was a timely video (they turned out great btw). As a fellow sour-cream blooded Eastern European, I'm very pleased that our dairy fat of choice serves bread making so well. Thank you for explaining the effects of acidity, alkalinity and fat. Sidenote: in Lithuania we have something called "Plikyta Duona" which translates to "scalded bread." Have you ever made a video tutorial on how to make it by chance?
@ChainBaker Жыл бұрын
Scalded like this? - kzfaq.info/get/bejne/o6pdd7qBxsyxfZ8.html
@terryl.9302 Жыл бұрын
You forgot the Cream Cheese ..lol. I hear ya, brother. Grandma speaks every time I bake.
@aussiebreadandotherstuff Жыл бұрын
I have used sour cream along with pumpkin soup to make bread and rolls for a few years. It always turns out so well and easy to handle. I only use about 6% (baker's percentage) but it's enough to make a difference.
@SlugTicker Жыл бұрын
This is great, thanks so much
@geraldsahd3413 Жыл бұрын
Great learning video. I did not know about acidity, Does acidity explain why absorbic acid improves bread…. I will rewatch that video 😊
@bonnie5601 Жыл бұрын
This was very interesting and I love to use sour cream or homemade Greek yoghurt
@tyronefrielinghaus3467 Жыл бұрын
Do you not knead at all now? Bulk fermentation and a few folds? Another great, super informative video...thanks.. Here in South Africa, we have a kind of buttermilk (which we have as well), called amasi. I must try it in baking. Very similar, just less smooth.
@ChainBaker Жыл бұрын
Lately I have been enjoying the freedom of not kneading quite a lot I must say 😅
@amandamann2946 4 ай бұрын
Making my own butter and looking to use the buttermilk..
@sheilam4964 Жыл бұрын
The sour cream has me thinking - I'm going to try it. I am mostly of Nor. descent but also have some Czech as well so that might explain my affinity for sour cream. I have some in the fridge right now. And I suppose I should add some caraway seeds. 😉
@schrodingerscat1863 Жыл бұрын
I never tried sour cream but it looks like a very good result so I think I will give it a go. Acidity levels in dough is a new one to me but it makes sense thinking about the chemistry of dough.
@user-ft5pt5hd2g 10 ай бұрын
Our favorite yeast bread recipe calls for yogurt mm I use full fat greek plain yogurt. IT ALWAYS comes out great.
@bloodwolf7462 Жыл бұрын
Yup. Still waiting for Chimney Cake recipe ;)
@joebenjamin9840 2 ай бұрын
Thanks for the info on using sour cream. I've been making a butter milk bread for a while. I noticed I had some sour cream that I was needing to use up. I will have to give it a try. Do you have a good hotdog/ brat bun recipe video?
@ChainBaker 2 ай бұрын
Hotdog bun recipe coming in a few weeks. Here's an older one too kzfaq.info/get/bejne/p7SYpM9-vM7Wm2Q.htmlsi=fN4xn1M3T-VcCebe
@sarahs7751 9 ай бұрын
Wonderful video❤
@kathygarner419 Жыл бұрын
Charlie: have you ever used kefir in baking? If so is there a difference between milk kefir and water kefir and what affect do each of these have on the dough? I have read whole grain bread recipes that suggest an overnight soaking of the flour using acid mediums including kefir before adding yeast and bulk fermentation. Wouldn't the baking process destroy the probiotics in the kefir? Or is the soaking in kefir more about the pre-digestion and enzymatic action on the flour itself? What do you think?
@ChainBaker Жыл бұрын
I think baking would destroy them for sure. Kefir will always be best when you drink it fresh. When it comes to baking it will work similarly to buttermilk I reckon. I've not tried soaking flour that way. Might be a another project! :)
@user-fz7bp8mh2y 3 ай бұрын
Let’s say i wanted to make some super soft hamburger buns using sour cream. What do you think my target hydration should be? This recipe also has egg yolks and butter. Thanks!
@ChainBaker 3 ай бұрын
It depends. You can push the hydration quite high. Here's some inspiration - kzfaq.info/get/bejne/r6pxjLWEu9K4hKc.html I used yogurt in that recipe but the same goes for sour cream. I would go with 70% for sure.
@logaandm Жыл бұрын
A pH of 7 is, by definition neutral, neither acidic nor alkaline. Pure water has a pH=7.
@Arturexiusz Жыл бұрын
hi! what is the fat content of the sour cream you used? in Poland they come in 4 variant: 12%, 18%, 30%, and 36% - wondering which one to try
@ChainBaker Жыл бұрын
The one in the video was 18% ✌️
@feliciagaffney1998 Жыл бұрын
Omg, Charlie... you and the math! You make me feel like I need to get more math education. 😫🤕 I love using buttermilk in breads, and I'd mentioned before on your preview the other week that I know it helps preserve my bread. Now, I'll have to try sour cream. And I'd stopped buying sour cream in preference to Greek yogurt. Just use the yogurt for everything. I did make something last year with yogurt and decided I didn't like the way it mixed as well as buttermilk. Might have been a quick flatbread. Which didn't really turn out. Maybe I should try that again with sour cream... and other things (with sour cream). But this means I have to do a bunch of calculations... 😫😭😭🤪 Is your yogurt a Greek yogurt? Wouldn't Greek vs regular yogurt make a difference too?? 😬🤯 At any rate... I thank you very much for this video! 💞 ❣ Even if I have to watch it 20 times to figure out what you are doing with the math. The chart his helpful. Maybe you need to make a download of all your math charts. I remember reviewing another video last year several times to understand your math... 😭🤕 Language issues I'm good with and enjoy... math.. not so much. 😣
@ChainBaker Жыл бұрын
It's not too hard once you do it a couple times 😅 It depends on the fat content when it comes to yogurt. Cheers! ;)
@Kikis_Bread Жыл бұрын
That's why yoghurt is a common ingredient for indian nahn bread. Really is great.
@StayPrimal Жыл бұрын
Very interesting man ! Cheers
@Nahmido Жыл бұрын
Thank you for this amazing video so informative. Can i also ask where did you get the 140g flour? Thank you
@ChainBaker Жыл бұрын
That is the amount of flour which makes a dough that fits perfectly in that tin. Here is a video about it - kzfaq.info/get/bejne/qZOgp5djns7LZmw.html
@charlesdarnay5455 Жыл бұрын
This has just convinced me to try making pretzels using sour cream.
@andrewcsdg Жыл бұрын
Hey Charlie how about if we’re trying to make a high protein bread? I’ve been using self rising flour + low fat greek yogurt (1:1) ratio. But wanted to get your thoughts here
@ChainBaker Жыл бұрын
Yeah if it works, it works! I stick to eating other protein rich foods and supplementing with some protein powder personally :)
@janespencer7864 Жыл бұрын
Thank you for another great learning experience! I'm becoming more comfortable working outside structured recipes, which is very exciting. Also, a Slavic friend gave his recipe for Potica, but mine never turns out as beautifully as his. I don't get a good rise. Any tips? Thanks again!
@meri9943 Жыл бұрын
Potica always needs a bit of God's grace to turn out perfectly. ;) Seriously, there are many factors that figure in the final rise, not just from the dough, but also from the filling.
@ChainBaker Жыл бұрын
Potica looks like it contains a lot of sugar and a relatively heavy filling. You must compensate by increasing the final dough temperature or the amount of yeast or a bit of both. Or perhaps use a preferment like a sponge to propel it! :)
@janespencer7864 Жыл бұрын
@@ChainBaker I'm gonna make it happen! Thank you!
@someguy-sq5om Жыл бұрын
Here's what I'm curious about. Is the additional flavor worth the additional cost of replacing water with sour cream?... Seems like it increases the cost/loaf exponentially
@ChainBaker Жыл бұрын
It depends. It makes it more expensive, but for me it is worth it. I eat sour cream daily anyway so it makes no difference in the end 😅
@someguy-sq5om Жыл бұрын
@@ChainBaker if I shaved my head like you I would have the extra money. Turn my barber money into sour cream money. I'll think about it
@ChainBaker Жыл бұрын
You bet! I have had the same hair clippers for more than 10 years, so even the equipment is good value 😁
@rawhaanhenry8326 Жыл бұрын
Excellent video thank you for all your lessons! I would like to soak my my flour in yogurt to break down the phytic acid in the wheat. I don't quite understand how it should be done. Sally fallons nourishing traditions book mentions a bread can be made with soaking the bread in an acidic medium and the use of baking soda is sufficient as a levening agent. Can you comment. I would love to get your thoughts! I'm still trying to work out bakers percentages and how to add yeast or baking powder after soaking I don't quite understand what I should do.
@ChainBaker Жыл бұрын
I have only recently heard about this. Need to investigate 😎
@rawhaanhenry8326 Жыл бұрын
I would be so very grateful to hear about anything you can help us out with. I have my first dough ball sitting for a 24 hour soak. I just mixed about half a cup of home made yogurt in with the water. I had to add a bit more water as it was way too dry. and I hope I will somehow be able to dissolve a bit of water and yeast and sugar and then knead it into the soaked dough. I would absolutely love to hear what your thoughts are! Your Eastern European ancestors must have their own tried and tested method for soaking grains and flours. Hope you will have a better luck finding answers than I have.
@ChainBaker Жыл бұрын
Try this kzfaq.info/get/bejne/qLx1jMSBstuomJ8.html
@ailanng811 Жыл бұрын
Would sour cream have the same beneficial effect on cakes and if yes, what sort of cakes RE butter, sponge, chiffon?
@ChainBaker Жыл бұрын
I use sour cream and yogurt in cakes regularly. They add a great taste and a bit of richness and moisture.
@elainelily9910 8 ай бұрын
Texas Chocolate Sheet Cake uses sour cream and it just melts in your mouth
@pastabastard6696 Жыл бұрын
As a fellow Eastern European, I wholehartedly aggree on the use of sour cream ( in everything, including bread )
@ChainBaker Жыл бұрын
😁
@jamkpa Жыл бұрын
Great topic!
@joes.2788 Жыл бұрын
Great video! I would really love a video where you compare adding non-fat alternatives to make a moist bread and one where you compare egg-alternatives for non-fat breads. I have just been diagnosed with early age heart disease and I'm struggling to find a recipe for panettone without fat (no oil/butter or egg yolk). I haven't found any real solution. I need a fat replacement and egg yolk replacement. If anyone has ideas, it would be appreciated!
@ChainBaker Жыл бұрын
Panettone without fat would be quite the challenge. The closest thing is a scald or potatoes. kzfaq.info/get/bejne/o6pdd7qBxsyxfZ8.html kzfaq.info/get/bejne/lah8qceVqLrXop8.html
@joes.2788 Жыл бұрын
@@ChainBaker I like challenges. I'll give it a go, thanks!
@AngryDrake Жыл бұрын
How would dairy affect sourdough breads?
@ChainBaker Жыл бұрын
Similarly. But sourdough bread is acidic by itself also.
@stevenheinje181 Жыл бұрын
I tare my container weights and can add total weight to confirm mistakes, and of course have a weight for splitting loafs
@janetnelson3399 5 ай бұрын
I believe I missed something. If the fat content of your sour cream is 18%, how did you arrive at 74% liquid? What else is factored into the equation besides subtracting 18 from 100 which equals 82? How did you arrive at 74?
@ChainBaker 5 ай бұрын
I meant 74% water. There is other stuff there besides just fat and water 👍
@janetnelson3399 5 ай бұрын
Thanks, Charlie, I understand that you were referring to water, my question was unclear. How are you able to figure out the percentage of other stuff? I'd like to use sour cream in some bread recipes but I don't know how to determine the percentage of "other stuff."@@ChainBaker
@ChainBaker 5 ай бұрын
@janetnelson3399 I just google it and go with the most consistent answer 😄
@sebastianhabel7312 Жыл бұрын
Now I know what to do with all these cups of yoghurt in my fridge XD
@rogehnimunoz4327 Жыл бұрын
I love sour cream breads. Love the vids. Thank you.
@SergioGonzalezMartin Жыл бұрын
Milk has enzimes that degrade the gluten. I suppose the acidity in the buttermilk, sour cream and yogurt deactivates the enzimes.
@JohnStyron Жыл бұрын
I often add a little baking soda to low ph breads such as buttermilk breads. That might affect the tightness of the dough and the reaction of the acid/base might add more air to the dough. What are your thoughts?
@karenhunt7035 Жыл бұрын
Baking powder for me with buttermilk breads. I like its effects, too.
@RomanvonUngernSternbergnrmfvus Жыл бұрын
Baking soda needs stuff like buttermilk anyway so you’re on the right track Irish soda bread uses it
@ChainBaker Жыл бұрын
I have not tried it, but sounds interesting!
@danielmartin7636 Жыл бұрын
Sour cream brioche??
@ChainBaker Жыл бұрын
Sounds good!
@SylviaRustyFae Жыл бұрын
Im instantly curious... But what about heavy cream? Which is entirely bcuz ive been cookin with that stuff a lot more recently and imagine its benefits wud likewise come thru in bread tastin richer and more dairy-filled without as much liquid needed Tho on that, i think powdered milk is the best possible thing for bakin bread that includes dairy. Wud you disagree? Welp, guess ill watch the other vid heh. Instantly thowt of it on seein this vid even before watchin this vid heh
@ChainBaker Жыл бұрын
I am planning to experiment and see whether heavy cream can be used as a substitute for butter and milk. Milk powder works well, but I prefer milk. It's just more convenient.
@SylviaRustyFae Жыл бұрын
@@ChainBaker We have been relyin on food pantries due to fiance bein out of work; so we actually have some packets of dried milk powder alrdy, so its at least a tad more convenient here and didnt cost us the higher cost of milk usually Im def excited for the hvy cream vid
@ItsJustMeBrett Жыл бұрын
I’m not sure if you’ve done this before but could you try and keto bread recipe. I love bread baking and have watched your videos for a long time. But recently my wife wanted to start keto and I don’t want to make none keto bread she will want to eat and ruin the diet.
@AnthonyLeighDunstan Жыл бұрын
I’ve struggled to find an edible keto bread. I’ve tried quite a few and even the bacon and cheese muffins (which you’d expect to be awesome) were actually quite eggy and had an odd almost soapy flavour. From memory it used bicarb soda but I’m very careful with that. Anyway, if anyone can do it, it’s our man Charlie! 😂👍🏻
@ItsJustMeBrett Жыл бұрын
@@AnthonyLeighDunstan if you live in America there’s something called carb quick which is a not very expensive flour for making biscuits pizza dough and similar stuff. I’m going to try that this weekend to make some good bread and see how it works. But I’d rather find something I can Make myself instead of buying that.
@ChainBaker Жыл бұрын
I have no experience with gluten free baking yet. But I will try it in the future. Can't say when though 😅
@ItsJustMeBrett Жыл бұрын
@@ChainBaker that’s fine with me lol just nice to see you care The gluten is okay it sugars and carbs that we try to stay away from So things like almond flour and coconut flour that we use to bake with. Usually ends up like cake more then bread
@Glance852 2 ай бұрын
Stimulating info!
@eduardorodriguez4899 Жыл бұрын
I wonder if a sourdough loaf made with sourcream would be possible
@ChainBaker Жыл бұрын
I don't see why not ✌️
@101life9 6 ай бұрын
He is a "bread scientist"😅
@ChainBaker 6 ай бұрын
😂
@nox5555 Жыл бұрын
Strange selection... buttermilk and yogurt bread are very rare while pretty much every bakery has some sort of hearty Quark bread. Quark is also much more common around a normal kitchen, you can eat it, you can use it as spread and you need it to make cheese cake...
@ChainBaker Жыл бұрын
I guess it's personal experience. I've never used quark in anything 😄
@nox5555 Жыл бұрын
@@ChainBaker Quark is pretty much water, fat and Casein, a protein that works like Gluten. the perfect mix to make bread from grains that lack a bit of gluten (like rye) fluffy.
@ChainBaker Жыл бұрын
I'll give it a try sometime for sure ✌️
@AnthonyLeighDunstan Жыл бұрын
Dutchies love quark too. It’s dairy country for sure. One of the best cheesecakes I’ve had was actually a “chocolade quark taart” - Dutch recipe made by a German. Being Aussie I’d never heard of it before moving to the Netherlands either.
@mogisgailis6922 Жыл бұрын
It's twarog in our kitchen. Twarog and soured cream eaten every day.
@MayYousef Жыл бұрын
💗
@jcharbonneau7048 Жыл бұрын
🙂
@sirseal2424 Жыл бұрын
go! go! sour cream
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