Great video. Great bread so envious. My dough is very wet and sticky. I have a Deck oven for pizzas on stone. I’m asking asking too much! But could I get a recipe so that I can get a bough like yours Just basic sourdough bread recipe. Cheers. Ps I’m in the philippine

انت على حق طرق الطبخ المغربي التقليدي ارقى بمليون مرة فران زنقة زوين ولكن غريب ان هاد طريقة لي كيخدمو بيها في عجن خبز صحية من جهة ومن جهة اخرى ماشي صحية اول خميرة كيضيفو عليه محسنات وتانية استعمالهم دقيق ابيض خبز سان فرانسيسكو تقليدي زوين كيعجنو عجينة وكيخليوها تا تحماض وكيستعملوها عوض خميرة كيماوية

Nobody showed that the wheat they are using today is also no good for you, it has been altered how it grows. The original wheat of ancient times 1000's of yrs ago is Einkorn wheat. Second rye flour has phytase which will negate the phytic acid and can be added to other flours to combat that nutrient steeling compound phytic acid.

is it called a micro bakery or microbe bakery?

Prawda👍

Yep, same in Germany. Although I must admit, I have never seen a sourdough croissant.

Both of you are absolutely correct, actually the quality of food in all of Europe is significantly higher than the US. There are many reasons for this, the new petulant, fat man-child running the country has made new laws allowing GMO foods into the US market, some GMO limiting laws he reversed from the Obama administration. The other problem is this statistic, only 18% of the total USA land is used as “farmland”, in EU it’s more than twice that at 39%. So you have a quantity vs. quality kind of problem, and it shows, we can literally taste it.

Pretty sure Jonathan from Proof is Polish.

When I visited my friend in Montreal, his neighborhood had three bakeries and one nail salon. My neighborhood in the states has five nail salons and zero bakeries.

*loaf off my mind

I doughn’t knead this kind of attitude from you.

Could you mean Silent Running? Utter classic, changed my life.

literally just flour and water fermented over 7 - 10days with feeding involved of more water and flour. you can do it no worries :)

I am 80 yrs old and bake Sour Dough bread every 3 or 4 days! Takes about 20-24 hrs to ferment properly, but is worth the wait

ditto

You can use a glass bowl, or any bowl as long as you use rice flour to prevent sticking, if you can’t find any bannetons or brotforms.

They are definitely worth the stop!

You see the one with gochujang, garlic, and green onion? Ho lee shitt

proofbread.com

There are various methods used, each has an owner that enjoys it their way. You have to experiment and find the one that suits you. I have watched Joshua's method on top of a lot of others and researched loads of different ways. I used bits from different recipes until I was comfortable and could bake consistently good loaves of bread.

There isn't one

Volume.

Wild yeast from the air. Sour dough starter is just equal parts flour, water and about 10 days of removing half the starter and adding back in flour and water. Eventually your starter is ready and the starter you remove is what you bake with.

check out his channel, proof bread, and they have 45 minute videos of him explaining everything

His videos are packed with tons of information and I am hooked on them.

@@atgunning Thanks A G I will give it a good try! Watch my space!!

kzfaq.info/love/PYHRKEqMycep7r5kO-1orgvideos

So the fermenting is actually done in the fridge ?? But the starter "yeast" outside ... In a jar??

@@JDforeveralone Cold proof yes. Starter is at room temp 70F.

@@SparkyOne549 Actually Proof Bakery cold rises their dough loafs in the baskets over night. They part them, loaf them, put them in baskets and then wheel the cart into the fridge to slow rise. My local sour dough bakery does the same thing.

@@garygsp3 Yes, I know how they do it. That’s how. I did it, I also proofed it much longer. I still can’t digest it.

proofbread.com

Käptn Haddock says the one who has not baked a single bread in his life

@@KlmrcWrong - But nice try there buddy

Simon WoodburyForget actually at 46 seconds he says bread has natural antibiotics in it , never mind my first comment!

Well, certainly at the Wonder Bread factory.

@@SimonWoodburyForget Only if you eat too much of it. You didn't really listen to the show, did you?

Feed your starter 1:5:5 before baking (use it when it peaks), use higher starter ratio - 20% (baker's percentages) is usually good, higher fermentation temperature = shorter fermentation time (around 27-28 degrees Celsius / 80-84 Fahrenheit) , proof in room temperature till almost done, then refrigerate for 2-3 hours (or put in freezer for 30 minutes, but then you need to basically be finished proofing first), before scoring and baking. That should all help with the sourness.

The reason one starter is more or less sour than the next has to do with the temp your starter and dough is at. Do your homework!

Agree with comments above. To be honest, if you're a home baker and could not sustain temps and conditions like professional bakeries do, experiment what fits your environment.

One of the things this guy has said in "Proof" KZfaq videos that a lot of the reason people have trouble with digestion of bread is that the glutton is underdeveloped. Something about underdeveloped glutton makes it harder for the body to digest it.

jamako Easy answer. The school system. The home. The media. Where in the world is a kid supposed to learn about bread if in school, at home, and on TV and online he doesn't learn it? Playing video games hours a day isn't going to expose the kid much to sourdough either. Now all that I said is overgeneralized, but you get the idea: in America too often food is seen as fuel or a way to just keep the mouth busy while watching a movie. If someone feels some pleasure is missing from their life because of their mass produced overprocessed diet, let them buy some street drugs or chug beer.

It’s a cultural thing. Historically Americans relied on sourdough cultures to the point that mothers would hand them down when a young woman left the home to get married. There are also stories of explorers, trappers and pioneers cherishing their sourdough as their own life. There has always been a rustic self sufficient subculture in the US that has preserved this aspect. I’ve read about sourdoughs that have been in families for 200 years. I’d like to see a documentary about this too. The idea of a sourdough, though often associated with the tangy, sour flavor of the variety native to San Francisco, is stuck with that associate at this point. If you explore bread making in any depth you quickly get introduced to biga, mother dough, levain, etc. The concept is available with just a cursory investigation but most people have become separated from this dimension of life. When the baking definition of sourdough becomes more well known, perhaps the unique San Francisco flavor will be relegated to just that a variation. However, languages morph and change so it’s unclear what people will be calling it in the future.

Phoenix AZ

They sell at Farmer’s Markets in Phoenix and Gilbert Arizona. I think you can order online too. Proofbread.com

This is literally how bread has been made in Europe for centuries, it's funny how americans discovered 70 years later that white industrial bread it's crap and now they call this method revolutionary LOL

Well that's cause he has an oven with steam injection and needs to bake hundreds a day

I think they mean the kind of yeast used. Sourdough starter is a living and activated culture vs the dried kind that needs to be reconstituted. sourdough you can also age the bread longer before baking it making it more sour tasting

@@NosillaWilla but does bread need to have yeast at all? Even if I'm letting it ferment for two days?

@@andreleander2051 Yes! The yeast (a fungus) and other bacteria are what do the action of fermenting. Otherwise it is just wet flour. The fermentation also produces the CO2 bubbles that cause the dough to rise so you are not eating a brick of hard dough :)

Andre Leander If you have grown a sourdough starter, then you’ve grown yeast, and your bread doesn’t need packaged yeast as well.

How else could all these struggling LA actors justify their salaries? "ok guys, who's interested in doing the sourdough story?" 27 hands go up...

@@TigerGreene Lmaooooo

@@TigerGreene How many actresses does it take to change a light bulb? 51!! 1 to change the bulb and 50 to whine and complain about how they could've done that... Old joke lol

If the gluten turned into something else then the bread wouldn’t hold in the CO2. Where does this bullshit come from?

It is thought to have probiotics due to the fermentation that promotes gut health. But still, balance diet is the way to go. Eating too much of sourdough isn't healthier too.

@@playanakobi4407 any “biotics” in the dough would be dead as a nail after being baked at 450F

@@pamagee2011 agree. That is why I said "thought to have". Pretty skeptical too about this aspect.

It's not that there's anything actually in it that's diffrent it's the way it is broken down because it ferments for so long it already breaks down the starch and gluten.

You have been introduced to the teacher...which is the how too part. You can listen to this man teach for hours on his KZfaq channel even if you don't care about making bread.

it definitely takes a lot of practice to get it to a good point though

Um... Sour dough is definitely not something the average home baker can do easily

@@vengefulspirit99 Actually, it is. I bake sourdough twice a week at home and it's actually easier than yeasted bread, far more forgiving and less work. You don't have to knead sourdough, just give it a few folds whenever you're passing through the kitchen , bung it in the fridge when you're happy with the consistency and bake it when you're ready - it'll sit in the fridge quite happily for a couple of days before being baked. Don't be put off by all the mythos and gobbldegook surrounding sourdough, it's really easy and something everyone can do. For a great beginner sourdough recipe, try watching Bake With Jack - he really demystifies the whole process. Go on, have a go - you know you want to!

@Alison Anthony completely agree. It's not difficult to make once you get a starter going and get a few loaves made. Perfecting it is the difficult part.

@@vengefulspirit99 Really is, literally just did it yesterday. Just takes starting a sourdough starter, getting a few starting tools like a dutch oven for example, and then practicing on a simple recipe here and there. The first time I did it the bread was a flat brick because I accidentally refrigerated before letting it rise a day on its own, but after that they all have turned out big and fluffy. Really not that hard, people make it sound worse than it is. Literally just mix the dough, let it set a ton and fold it every once and a while, score the top real fast before placing in the oven. All the time in between doing this is plenty time to do anything else. Some recipes try far far too hard, and have really complex methods, but those I would say are only needed for more professional companies, or for occasional fun. I tried one, and it wasn't really all that different, just a tad more nit picky on certain features of the bread.

Is yeast an ingredient of either or both of those two? Or is one or both of them an authentic sourdough bread? Yeast is an effect, not an ingredient, of real bread.

Did you check the ingredients of your store bought bread? It should only contain 3 ingredients: flour, salt, water. Fake sourdough also sold In stores contains many ingredients, one being acetic acid ( I think) to give the fake sourness.

go to his channel. Proof Bread

Thank you for helping end the myth. While there is yeast in the air, it doesn't really impact the bread in any way.

@@danielheltberg6202 The yeast in the air absolutely affects the starter- the same flour produces starters with different levels of the various relevant bacteria according to location. Can't give you a link but I've seen a worldwide map where people were invited to send a sample of their starters which was analysed and the results linked to a pin on the map. Radically different results even as little as 10 miles apart.

@@togfiado Here it is: robdunnlab.com/projects/science-of-sourdough/

Let's bring some science to this discussion: studentsdiscover.org/lesson/sourdough-for-science/ , so yes, Yeast and Bacteria in the air do impact sourdough bread.

Look up the worlds only Sourdough library. Which stores starters from all over the world. No starter has the same wild yeast in it.

I saw a video years ago, where a lab tested how commercial yeast, and authentic sourdough acted under the microscope to see what happened during the process.You could see it in the video, What they found really surprised them, the commercial yeast fed off the sugars and consumed all the sugars that’s what created the gas, the sourdough fed on the gluten very slowly, which explains the long fermentation needed to create the gases. It was really interesting.Sourdough isn’t kneaded as such, it’s folded, it’s then after that, the dough rests ( proofs) for many hours, where the feeding takes place. It does make sense that when finally forming the loaves, the dough is very slack, relaxes a lot. But there is some stretch, just not a lot.