WICKED SOUR Sourdough
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- čas přidán 19. 03. 2021
- The BEST actually SOUR recipe you'll find! You've been baking sourdough but it's not even sour right? Well, Wicked-Sour's, Wicked Sour Sourdough, is the answer to your sourdough hopes and dreams! FINALLY!!! You'll get a nice and sour loaf with epic crumb and gorgeous crust! Sour mystery solved!
- Jak na to + styl
Shelby is the best teacher I’ve found for sourdough. She’s clear and very thorough and doesn’t make it seem like only a trained chef can achieve great bread!
Where’s the recipe?
After baking for 50 years I just realized that I have to up my game!
A slow learner, I was 40 when I discovered sourdough starter.
I am a dyed in the wool kneader and have never stretch/folded in my life!
Oh, feel free to brag. Those are gorgeous loaves! I'm learning sourdough specifically to make extra sour loaves.
Just in case folks are as confused as I was, I watched this carefully one more time, and the total time from start to finish is 4 hrs shy of being 4 days, or about 92 hrs, I believe. Shelby is saying 5 days start to finish but I think she inadvertently added an extra day in. If I'm wrong, feel free to correct me. I'm in the process of fermenting the leaven right now. Will let people know how it going.
Ok, this is what I found. The batard loaf that I baked looked pretty good. I didn't have that normally great wheat aroma when it came out of the oven. I think the loaf was a little bit overproofed but it still had a decent open crumb, and it was quite soft and very spongy feeling compared to my normal sourdough. It was quite sour, almost like the taste one gets if you had spiked it with a gram of citric acid. I'd have to say it lacked the complexity of a normal sourdough loaf that I usually ferment at about 72F, then retard at 37-38F. Still it was quite interesting, and I'll think I'll try one more time!
I can’t wait to try your recipe! Thank you
The beginning mix 10g starter 40g water 40g flour is that put in the fridge or left out? And for how long?
Would Einkorn white be a good flour to slow down the rise? I don’t really like the rye taste.
Confusing. Where you say Good Night Dough stay cool are you putting it in the refridgerator?
No, I’m in Maine and live in a cold old house. It’s about 58-60F in the kitchen overnight.
How are you maintaining the temperature of the dough at 56-60 F degrees. My refrigerator is set at 36F?
I'm guessing she has a fridge, or at least an area of a fridge that can be controlled separately, just for this
I use my garage.
My old pitty Olive used to do 'pound it' but she'd boop my fist with her nose. Was so terribly cute.
What is the name of the clear container you use?
Hi there William, this is the exact one. This is my Amazon Affiliate link so anyone who makes purchases via the affiliate program helps support pages like mine but at no increased cost to you.
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Hello, how did you keep your dough that cold. Using the fridge?
Hi, I live in Maine and this recipe is something I do only when it’s cool enough without humidity. My kitchen, especially close to my mud room/entryway is chilly. It stays between 58-62 most of the year to be honest. A wine fridge works well and is something a man I’ve worked with and taught uses for this type of sour bread.
If you simply cannot get your temps to be as low as I can, you could let your dough go overnight and into the next day by mixing with cool water and reducing your starter amount even less than in this recipe. I’ve made bread using only 4 grams of starter so anything is possible! Please do let me know how yours comes out.
I actually have these loaves sitting on my counter right now getting ready for the fridge. It’s truly a delicacy when you can keep your temps down and ferment slow and low.
@@wickedsourmainesourdoughsh2781 okay thank you for responding 🙌. Funny thing is i live in the caribbean so the only way that is possible is to travel up north haha. I have to use the fridge. And sure thank you
@@diegoisawesome1, yes, the fridge is your very best option for sourdough where you are. It’s pretty amazing that wild yeast strains live everywhere, even in the Arctic.
@@wickedsourmainesourdoughsh2781 yeah i just have to move it to the bottom and raise the fridge temp. Btw is it posible that you can provide a time schedule for this. Tha k tou
Just tell us in the first 5-min how to make it more sour, THEN go through the demo. Also, how is stretching/folding different from kneading?
So many different ways to do sour dough bread , I've always been told not to pop any bubbles .. I'm not quite sure what your secret is to "more sour "? Is it the slower cold fermentation? I guess you just have to find what works for you , I have watched dozens of tutorials that claim to have the best sour dough recipe, seems like EVERY one I watch is "the one" I don't think there is a perfect recipe out there as there are so many factors to consider when making sourdough, weather , temp, flour you use etc.. I follow a recipe exactly being mindful of the different variables and even the recipe that claims to be "the recipe" doesn't go well for me .... I think I need to stop trying the different recipes and ways that are out there and just find one that I'm comfortable with and use that same recipe consistently until I get it right 🤷♀️
The long slow cool fermentation allows for the best environment for acetic work its magic. Sourdough is a journey. Slow down, you're doing fine, you can't be everything you wanna be before your time.
Confusing, all over the place..
It sure would have been nice to try this but, without a recipe with instructions it would be a waste of a lot of your time