Thank you for the nice words. You made my day!

Hope you like it!

Great tip. Thanks for sharing 🙏🏻

I love sourdough.any thing

🤓

​@@the_bread_code both the drink and the hot sauce. Please

Thank you shared my your discard ratios. Linguine and Clams is my favorite too.

🤣🤣🤣🤣🤣

Thank you 🙏🏻

Also, I think this sort of pasta goes well with a Ragu. The mild tang in the pasta would cut the richness I’d the Ragu.

I wrapped them in the towel for 3 hours, just because I didn't want to make dinner yet. But I had to record the video during sunlight :-D

Yes!

This case of you wife just shows that gluten/wheat allergies are because of the method of which the industry process foods. Super!

My brother's in the same boat. Cant eat bakers yeast dough, but can eat sourdough, and we've discovered can also eat sourdough pasta.

Please be careful about using the word allergy, it means you could have anaphylaxis when eating wheat, I dont want people who have genuine allergies thinking they can eat sourdough, this is very dangerous for those people, an allergy and having problems "digesting gluten" isnt the same thing

Grazie!

Depends on the flour you are using I guess. I'm using a "rough" flour for my pasta called rimacinata (wheat flour grinded extremely fine) and I need at least 49% hydratation (water, no eggs). This is the minimal rate I can do, and the dough is extremely stiff, allowing the pasta to dry fast.

@@tdm0fr If you need 49% water, I assume you cannot go with 50% egg 😎

@@MartinBinder1967 For sure, but I never tried it so I can't give a ratio for it 🤷🏻‍♂️

@@tdm0fr I tried with the same flour. Eggs 50% worked perfectly, water was too soft. 40% water did the job 👍

Tiny black spots? Oh - I'd be careful then. That could be mold.

I've successfully fermented a few different things from sourdough, and I've found that it takes a few feeding cycles to get the "bread dough" flavor to go away. I've used kombucha to make mead that turned out very nicely. But I fed it in multiple cycles first as well. First cycle is homemade fermented lemonade using demerara or "raw" sugar, fresh lemon juice, clean water, and a bit of kombucha. I let it ferment only long enough to make it fizzy, so it still has life in it to ferment again. So it's a soft drink. But it still has a lot of extra sourness from the kombucha. I drink most of that, and use a small portion to ferment another cycle with either lemonade or just a mix of some honey with some "raw" sugar in water. If it's lemonade, I drink it, and it's a lot less sour than the first cycle. If it's just sugar/honey then I'll mix it with my kombucha and drink it that way. Then the third cycle is fed with a good quality honey and water to make the mead and then it's fermented all the way that time. You have to use a very nice, tasty honey and clean water, because that's basically the only flavor you get (if you do it right). I think you could make a nice drink with sourdough starter too, but once you've fed it a few cycles with sugar water, it will have converted to what is known as "yeast water" which is no longer sour, but can be used for a lot of things, including a non-sourdough bread. That yeast water is great for fermenting veggies, including peppers. If you like your pepper sauce VERY sour, you can ferment the peppers directly using kombucha with no other steps in between.

Great idea indeed!

It works well! Just let your malt ferment for a day with the starter, then cook it again to preserve the acidity, but kill the starter. Then just add the regular beer brewing yeast after.

@@the_bread_code So, kettle souring? I have considered that - mash and sparge as usual, and instead of instantly boiling the wort, then drop the temperature to 35-40 degress and add starter. When sufficient sour, boil wort and proceed as normal.

i was today years old when i learned nutmeg and mace come from the same plant.

😂 😂 😂

New place? Whaaaat? :-D

@@the_bread_code yes! Moving to California!

​@@isabelab6851 I will be waiting to see some pictures on Insta!

@@the_bread_code absolutely,

Good comment! The pickling from the sourdough definitely makes it safer :-). But if you feel it could be unsave you can just replace the eggs with water. Hope you like it!

I think this is an issue of where you live tbh. American eggs are much fussier than European eggs due to the processing for the shops.

@@vstr4276 thanks for your reply. It triggered me to think creatively about how I might solve my concern. We keep our own laying hens, so the eggs are not store bought. Although we tend to put them in the refrigerator the day they are laid, I could set aside enough to make this recipe. I was thinking that the bad bacteria might find it over the 4 weeks aging process, but if I put the dough in a 1/2 gallon wide mouth canning jar...I could use the same self burping silicone lid that I use for my sourdough starter jars.

@@the_bread_code Wäre es eine Option, die Eier nach den 4 Wochen erst frisch unterzuarbeiten?

1 month is quite extreme indeed. Buuuut, just for a few hours will already help to improve the final taste :-)