Secrets to Sourdough SUCCESS: Levain and Water

Levain is a natural leavening agent made from flour and water that helps give sourdough its distinct flavor and rise. When I started using a levain to make my Kamut sourdough bread, things started to improve! I was so excited. When I increased the water just a tad, the difference was aMaZing!
Many of my viewers suggested adding more water since my dough was a bit on the dry side. In this video, I use both a levain as suggested by ‪@theperfectloaf‬. Watch my first attempt here: 🎥"To Levain or Not to Levain: - • Have I DISCOVERED the ...
Since I only use Kamut in my sourdough starter and in my loaves, I’ve had to make some adjustments to the levain recipe. Watch that here: 🎥"Using a Levain - Lessons Learned" • LESSONS LEARNED in mak...
Not only do Mr. Sweet and I eat delicious homemade sourdough bread, but we also have the added bonus of not having added aches and pains in our joints that people get when they eat bread from processed flours. And I share that in "Why Fresh Ground?" 🎥 • Freshly Ground Flour: ...
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Chapters
00:01 - Intro
00:45 - Making the levain
00:53 - Mixing the dough
11:35 - Adding MORE WATER (20g measured, 10g used, plus a little more)
12:08 - 1st Stretch & Fold
14:20 - 2nd Stretch & Fold
15:39 - Stretch & Fold #3
17:21 - Divide & Preshape
20:03 - Dusting the bannetons
22:30 - Shaping the dough
23:30 - Scoring the dough
24:05 - Fresh out of the oven

[@busywithdogs]

I grew up in your house, I don’t ever remember you following a recipe. 😂 I remember you looking at the recipe and being like, “Nope, I am going to do this way.” So the fact that you are using a recipe cracks me up.

[@SweetHerbinLivin]

Busted! That's true. When it comes to baking though, a recipe is a good thing to follow - sort of. 😂😂😂😂

[@darkridearts]

Me and the chicken nugget loved watching this.
She said we need to get a scale to measure like you have

[@SweetHerbinLivin]

Get that sweet Chicken Nugget a scale!

[@idarmartin6022]

Just so you know. The trick don't add salt when doing the autolyze. The salt is fighting with the water. If your doing whole wheat it does take extra water.

[@SweetHerbinLivin]

Good to know. I’ll make sure to not add salt until the recipe calls for it!