Converting Any Bread Recipe to Sourdough
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- čas přidán 7. 09. 2024
- Show Notes: stellaculinary...
This video will teach you how to convert any bread recipe to sourdough. This video assumes you have an understanding of basic sourdough bread baking and the baker's percentage. If you don't, please refer to this episode's show notes linked above.
Dude, you've explained everything I've been searching for in 13 minutes. Liked and subscribed
Thank you. Glad you found this video informative!
I've learned more in this
Mike Wurlitzer i
Same for me
Same here. This is really valuable information.
Baada baada boom!!!
I cannot tell you how you have changed the way I look at the future of my bread baking journey!!! This video, and your others, have COMPLETELY changed my ability to substitute my fermented culture, (not really interested in calling it sourdough, because it really is just a fermented culture), in any recipe that I want to use this culture in exchange for commercial yeast. I am hoping, that, with this newly acquired knowledge, I will be able to adjust a simple bolillo recipe to a fermented culture recipe. It does not have to be sour, and, here, in México, it should not be too crunchy of a crust. People here, do not care for the crunchy crust like in the States. I cannot wait to try this conversion, as I have a lovely fermented culture waiting to be baked. Thank you SO MUCH for your videos.
I watched most of your videos a couple years ago. Just watched this "Converting..." again. It really helped me when I started Sourdough baking, but watching again brings into focus more clearly some basic quick conversion factors and principles of SDough use. Thank you very much!
This method was so simple to understand and use. And, it answered so many questions I had. You are a genius and I will, for sure, go back and view all of your vids to see what other tidbits you might have in there. THANK YOU!
I haven't seen any of the other videos and just watching this one video, I get it. I love the second method. I don't need to work out any complicated maths, just simply subtract from total flour and total water. That was absolutely awesome. I just subscribed.
This is awesome - I've been pouring over books all day trying to figure this out. 13 minutes and done!!! THANK YOU!!!
Iam chef ruthresh
I feel like I learned a lot from this video. The best tip I am taking away is: Amount of Yeast = Bulk Fermentation Time Frame.
Iam chef ruthresh
Hi Jacob, I just started making my own bread, and was instantly (no pun intended) drawn to using wild yeast rather than fresh/packet. This is partly due to the Coronavirus situation here in Spain, which has meant that supermarkets seem to be selling out of fresh yeast, and I cannot seem to find quick yeast powder anywhere.
Anyway, I came to this video a few days ago and completely ignored your advice to go and listen to your podcast on the 4 pillars etc before watching. I didn’t understand a thing.
So, I went and listened to your podcast, I’ve made some more bread, and I’ve just returned and rewatched this. This time, I understood everything! Thanks a million, Jacob, this gives me the confidence to try and make whatever loaf I want with a wild yeast starter. Excellent videos, and podcast! All the best 😊
Hey Dan, thanks so much. Glad you're enjoying the content. All the best!
Wow you are the phD of BREAD doctor! Such great precision, detail, and easy to understand explanations. Thank you again.
Thank you sir! Immensely helpful during the lockdown when we ran out of yeast 🙏🏽
Thank you. Glad you found it helpful.
I have learned so much from your videos! I can now make spectacular NY Pizza Crust. My sourdough Artisan breads have been very successful, so now I’m attempting to convert my English Muffin recipe to sourdough. After watching this very informative session, I’m ready! Thank you for the time and effort you spend teaching all of us.
were you able to make those sourdough muffins?
Thank you so much for what you have provided society. Honestly, anyone could learn the necessary skills to cook for themselves with your channel. I still use your tips on flavor to this day!
Thank you! Glad you're enjoying the content and finding it helpful.
And the "LIGHT BULB" went ON!!! LOL This was the 3rd video I watched to try to understand converting the commercial yeast to at sour dough and like I said... the light went on in my 74 yo brain!! What a fun hobby!
Thanks for the explanation of using sourdough starter for non-sourdough taste. I didn't know that was possible.
Thank you so much!! I used these tips and it worked perfectly!!! Finally I can bake my favourite bread recipe with sourdough !! I'm very happy, I wish I could send a picture of the bread that I just baked. Thanks for sharing your knowledge ❤❤🙏
Thanks Tara, glad you enjoyed the video. If you want to share pictures of your success, you can do so in our friendly Facebook group found here: facebook.com/groups/StellaCulinary
If Facebook isn't your thing, you can post a picture in the comment section of this videos page on my website, Stella Culinary, found here: stellaculinary.com/cooking-videos/stella-bread/sb-009-converting-any-bread-recipe-sourdough
Thanks for watching.
Thank you, thank you, thank you! I have only been working with sourdough for a year and a half, but thanks to you, I have successfully converted several recipes written for commercial yeast! Yay! Your videos are so clear!
Thanks. Glad you enjoyed it.
Excellent info and worth the entire watch...but exactly what I needed was starting around 9:30 ( the second and easier method ) for converting to sourdough. Thank you for the training!
This video still going strong in 2020. Learned so much!! Liked and subscribed.
Thanks!
Watching November 2022!
Thanks Jacob for the info. However I believed that there's the ambient temperature factor that could yield faster fermentation and more sour flavor or vise versa.
This was soooo informative....been wondering about this in days! "Liked" and "Subscribed"
It would be a really good idea to ree post this video or have links in a nother video. So many people are getting into breadmaking and other baked Goods. I had to search for 4 day before I finally fond this vedio. thank you so much this has taught me so much and answered so many of my questions.
Thanks. I'll drop some links into my other bread baking videos. Speaking of which, if you're serious about bread baking, I would highly suggest my resource pages: stellaculinary.com/sb. At the top of the page I list my bread baking podcast series, which is really a deep dive into the science behind great bread. If you enjoyed this video, you'll really like the podcast series.
Beneath it, I list all of my bread baking videos, which reinforce the ideas covered in the podcast. Thanks for watching!
Hummmm.... in the last part you talked about sourdough starters not liking high sugar recipes, in brewing it is not uncommon to condition a strain of yeast to get a desired result. An interesting experiment would be to add a little sugar to a starter, then increase it every 3 or 4 feedings till you get close to the sugar level till you end up with a yeast strain trained for sweet breads.
Great, now I have a craving for pan fried thymus glands.... Mmmmm sweetbreads....
Thank you so much for super helpful video.
Especially the second method that sounds much easier to calculate as well as to get active starter!
Holy crap finally.... listening to everyone avoid this on their videos was entertaining, comical and frustrating. Finally getting all the questions I had answered by this one simply put, well articulated video. Thank you, subscribed and watching all the videos just because you guys did a great job on this one!
Hey, thanks! Glad you enjoyed this video. If you like this style of lecture video, I think you'd really like my Culinary Boot Camp Lecture Series. They're all available on CZcams, but they're organized in the order by which they should be watched on my website here: stellaculinary.com/chef-jacobs-culinary-boot-camp-f-step-curriculum. If you're into bread baking, check out my resource page that lists all my podcasts on the subject, and then all the bread videos as well: stellaculinary.com/sb.
Welcome to the channel! All the best!
Jacob Burton listening to your pod cast now. Question, 33% of the recipe being a 100% hydration Poolish how does that alter the total hydration i.e. 66% hydration pizza recipe....? In my mind I feel like it should but math is not adding up.
@@ampojuels It doesn't, because 33% of the FLOUR should come from your poolish, which you know is half water and half flour by weight. So, if your original pizza dough recipe contains 1000g of flour and 600g water (60% hydration), then you would get 300 grams of that flour from your poolish. But to get that 300 grams of flour from your poolish which is equal amounts of flour and water, you would have to add 600g of total poolish to the recipe, which means you're also adding an additional 300g of water. So subtract that 300 grams of water from your original recipe and you're good to go.
Example:
Old Recipe
*1000g Bread Flour
*600g Water
*50g Olive Oil
*20g Sugar
*10g Salt
*7g Instant Dry Yeast
New Sourdough Pizza Recipe
* 600g Poolish Sourdough Starter
* 700g Bread Flour
* 300g Water
* 50g Olive Oil
* 20g Sugar
* 10g Salt
* NO YEAST
By doing this, you still arrive at the same 60% hydration, but now you have enough active starter in your dough to ferment properly.
Jacob Burton Thank you makes 100% sense now that you say it, my brain was fried for some reason over this. Just used my sourdough starter “throw away” and made a hybrid Brioche Bun from your Brioche Bun recipe/video. It was good but certainly not like your Brioche. Looking forward to make that recipe for burgers next go around. Thanks again for the response truly appreciated. Your explanation of Polish has totally changed our Pizza. As a matter of fact I milled my flour today for my Poolish, using sourdough starter. New recipe see how it plays out. Daughter just pointed out the Mockmill on your Instagram. Be safe and thanks again!
Very good teacher! Everything is explained simply and thoroughly.
Keyto
Thank you for making this video! As a result I have adapted my white sliced bread recipe to use sourdough starter. I did this because dry yeast has been sold out in grocery stores and online due to the pandemic. Also, making our own sliced bread saves us a trip to the grocery store and being expose to COVID-19.
Thats awesome to hear! Glad you found this video helpful, and your sourdough conversion was a success.
@@JacobBurton Photos are up on my instagram.
@@JacobBurton What temps would you suggest for the 3-4 hour bulk fermentation or the 1-2 hour proof? I'm currently using less than a 1/3 of starter, fermenting 4 hours at room temp and proofing 2 hours covered in a warmed oven. Also, should I use warm water in my recipe like dry yeast?
Jacob Burton also, the flour carbohydrates in the sourdough starter are slightly broken down from the yeast consuming it. Water is released and ultimately changes the hydration ratio in the recipe. It felt like it is 70% or higher. Therefore. I use less water calculating it as 58-62% hydration.
Perfect.. That was what I was looking for.. This calculation is as easy as the baker's percentage.. Saved my day... Thanks..
Great. Glad you found it helpful!
Jacob!! This is THE SECRET ;). Thank you for sharing. I live in Mexico City and have my wild yeast. It grows like crazy!!
Newbie here to sourdough starter
bread baking....I appreciate the information albeit somewhat confusing..... however I love knowing it CAN BE DONE. Ima just go for it. Throw in a pinch, reduce four/water a bit.....I have a scale to weigh grams somewhere but I just don't work that way. BAKE ON
Wow thank you for such a well explained video. The math behind bread making can be difficult. But your videos really help. Ready to experiment ;)
That is an awesome, well explained video ! Thank you very micht
*much
Thank you for an excellent presentation. This is a GREAT starting point for converting regular bread recipes to sourdough. I especially like the "replace 1/3 of the flour with starter" concept.
I notice you didn't oil the cast iron Dutch oven which usually means it has been well seasoned. Perhaps you could cover a good method for cleaning and seasoning cast iron cookware. My Dutch oven has started to stick and it would be good to be able to give it a fresh start with a new seasoning.
Thank you! This is helpful information! I have two starters in my kitchen now and I'm excited to learn to use them! Thank you for this video!
Excellent explanation but somehow in the tropics things work differently
Thank you for such a useful information ! Great explanation!
it is incredible video, that answered all my question except one: cane we use almond milk unstad of regular milk if a recepie call for it?
Great presentations, Thank you and well done.
Merci merci beaucoup. This is a very very useful explanation. Simple but (il fallait y penser) 👍🏻👍🏻👍🏻
Again one of, if not the best videos on this subject and I have viewed many.
Question: Are they any nutrition/health differences between a long slow rise sourdough bread using a starter and a 12-18 hour rise No-Knead bread using just a 1/4 tsp of yeast.
While I like the sourdough concept, as long as it does not taste sour, I find discarding so much starter to be very wasteful and with only 2 of us in the household, there are only so many things packed with carbs that we should be eating.
Thanks again for all the videos you have taken the time to create.
The health benefits are awesome when using the started. That you can google the health benefits on. As for wasting starter, I was the same way. What I do is take some starter from the jar, add to another jar for the bread I am going to make the next day. I fond that works the best for me with no problems. I didn't have the heart to throw it away as I worked so hard to capture the wild yeast without fail. Hope this helps.
Thank you Candee.
Discard can be used in so many recipes: look for crumpets, biscuits, crackers, cake recipes and so many more. Check it on line. I never throw away any discard. Sometimes sourdough recipes call for unfed sourdough starter , sometimes recipes call for a fed sourdough starter.
@@theresetou Thank you Therese. Our tastes do not care for the sour note from the the SD process. All other aspects of sourdough we appreciated but again the sour notes put us off. I have taken to use Wild Yeast Water to make a sourdough like bread/breads but know because there is little to no lactic acid or acetic acid when using WYW, we may not be getting the full benefit of the sourdough process.
Great idea of using a sourdough starter in a poolish to make real fermented bread with all of the health benefits of fermentation.
Thank you! This was such a useful video! Thanks for explaining it!!!!
Best explanation ever
if its 1/3 sourdough starter of 600, wouldn't that be 200 grams not 300?
Excellent explanation. Thanks!
For any sweet type of bread you need a sweet stiff starter which you can make from your sourdough starter at 43-50% hydration
Hey, I LOVE your explanation and way of talking. I subscribed and I’ll keep an eye out for your other videos!
Also, I had a couple of questions about the amount of sourdough starter you need for a slow (16-24 hour) rise? If my math is correct, since a start that is 1/3rd the weight of flour would need a 3-4 hour bulk fermentation, it would be 1/9th the weight of flour for 16 hours and 1/18th for a 24 hour rise?
Another point: would this rise occur at room temperature or in the fridge? I’m assuming it’s at room temperature because of how slow it will be in the first place but I want to make sure.
Great video! This is the type of knowledge I need to understand to tweak the recipes. Any input regarding the fermentation time for a given temperature? (e.g., fridge vs. room, different room temperatures in winter and summer...). Thanks again!
Depends completely on how much yeast is in your dough. But in general, every 17 degrees F your dough's temperature rises or falls, the yeast activity (and thus fermentation time) will half or double respectively. So, if the recipe you're making normally bulk ferments in 2 hours at 70F, then when your dough is at 87F, it will bulk ferment in 1 hour. As the dough gets colder, the fermentation slows down to a very slow pace when at refrigeration temperature.
Can you recommend any material (videos, books, articles...) where I can read more about this? I am particularly interested in sourdough and estimating fermentation times given parameters such as temperature or amount of starter.
Ker ching! Light bulb moment! Thank you chef!
This video is Gold!
How much carbs and sugar would be cut in eincorn flour bread,if it is sourdough. Thanks for your video,please reply.
Hello, If I were to use the poolish method, for the 1/4 and 1/3 of flour in the poolish ratio, how long do I need to let it ferment in room temp? and would more flour in the poolish produce less sour of a dough?
Superb teacher.
Thank you!
Best vídeo ever, so what happen when you feed the starter without dumping some first ?
I think you would just need a bigger container to hold it in....but you can see how that would get silly after a while.......
This video alone gets a subscribe from me! Great explanation. 👍🏻👍🏻
Great video for those who are bread enthusiasts! Would this work for pan breads such as potato sandwich bread? The recipe I use has eggs and oil in it as well. Thanks!
Can I make a regular white sliced/loaf of bread by using a starter in instead of active dry yeast?
Can you apply the process showed in 10:05 and do I need to make a poolish first before mixing it to the whole mixture? Thanks.
Yes, it will work. No need to make a poolish assuming you have enough active starter to levain your bread. Make sure the starter passes the float test first.
I make white sliced bread every other day using sourdough starter. The biggest take away is that you need to treat the sandwich bread dough like a sourdough. There is no instant yeast colony like if you were to use dry active yeast. Let the dough ferment for 4 hours with the starter and then proof covered in a warm place for 2 hours. The yeast needs to populate the dough in the bulk fermentation. Also, the dough isn't as active as if you were to use dry active yeast. Therefore, do not flatten it with a rolling pin before you roll it. Just hand stretch it to the rectangle after the bulk fermentation, roll it and proof it for the full 2 hours.
Excellent video! I have a simple question. For the same day 3 to 4 hour bake (starting at 7:20), how long we keep the poolish to ferment before mixing in the remaining dough? For example, in the overnight formula, the poolish should stay for 10 to 12 hours before mixing in the remaining dough. Can you list the 'rest and mixing timings' for 3 to 4 hour bake?
What if the recipe has eggs and oil? Do we consider tht too in the whole liquids volume?
I've have decided to make my own starter using your method, it's going well. I have a question regarding the discard. I have a great southern buttermilk biscuit recipe. After smelling some of the discards I've gotten the idea to substitute to discard for the buttermilk. This would be helpful since I don't always have buttermilk on hand. Good idea or bad idea? If I want to try this would you suggest a 1:1 ratio discard to buttermilk, a ratio of discard to milk/water, etc?
Interesting idea. I would start by taking the discard, thinning with a little water (or milk), to the consistency of butter milk, and then trying a 1:1 swap. Never tried this before but theoretically it should work. Please let me know how it turns out.
@@JacobBurton, I gave it a try. Using my standard biscuit recipe cut down to a smaller recipe, it worked great. I used a just under 1 cup of 100% hydration discard, as you suggested I thinned it with whole milk. Maybe just a little over hydrated than usual, still the biscuits rose well and had an excellent tart flavor. Next time I may experiment and cut the discard in half, and add more milk for a bit more subtle flavor and see which I like better. It's a keeper, suggest you try it sometime. I would be interested to know what you think if you try it. I learn a lot form your CZcams channel. Cook on!
David J that’s great. Thanks for the feedback. I’ll definitely be playing with this in the future.
I've been wanting to convert a pizza dough recipe that does a cold rise in the fridge for 3 days. Would you still follow these same conversions?
Thank you for this very informative video veey qwll taught i just have a question. The 600g poolish, is 300g flour and 300g water. So how many grams of aourdough starter is in that 600g poolish?
Poolish is the sourdough starter. It's a type of sourdough starter that is half water, half flour by weight.
If you the first method with the 600 g of poolish starter and let it ferment over night in the fridge, will that give it more of an acidic flavor or am I wrong? Please explain
Good day sir. Do you have a convertion of i want it to be a sponge ang dough method. Thank you so much
This is really informative!
I heard that oils can make the starter not as effective, so what would I do when making a challah bread for example which has oil and eggs andd sugar in order to compensate for the dampened leavening effects?
I made my starter with King Arthurs wheat flour - Can I use the wheat starter to create a white starter so I have both ? If so can you explain how? I love this video. It expands my options to utilize any recipe and I am greatly that you share this information . Thank you
Yes. Just take one tablespoon of your wheat starter and feed it water and white bread flour. Simple as that. Glad you enjoyed the video.
Thanks for explanation. I have a question of maths. 1/3 rd of 900 gms of flour is 300 ( 150 water and 150 flour) . But you have suggested 600 (300 water and 300 flour).
Can you plz clarify. Thanks.
My default when converting and scaling sourdough recipes is that 1/3 of my flour comes from the sourdough starter. So in this example, you'll need 600 grams of poolsih sourdough starter because it's 300 g flour & 300 g water.
I do not understand this 1/3 of floor. Now I suddenly have 600 g starter.?
How about the converting for the soft bread that require milk ,egg and butter as liquid only ,not using any water at all?
I have tried your method twice and both times it was too dense and didn’t rise. Regular recipe: 2 cups whole wheat flour
1 cup bread flour
1 teaspoon instant yeast
1 teaspoon salt
1 1/2 cups hot water (up to 130° F)
(about 2 Tablespoons extra flour for shaping)
Convert: 375g flour - 125g poolish = 250g flour for recipe
355g water - 125g poolish = 230g water for recipe
My starter, which is mature, is made with rye flour and was fed.
?
It's the rye starter. Try using a standard sourdough starter that is half bread flour and half whole wheat. You can create one easily by pulling off 20 grams of your rye starter and feeding it with 50/50 whole wheat / bread flour and water. Also, the whole wheat flour ratio is probably making the bread dense as well.
So I what to convert my (Kenji Lopez-Alt's) Detroit style pizza dough recipe (double batch): 600g flour, 440g water, 18g salt, and 10g IDY = 400g starter, 400g flour, 240g water, and 18g salt? Correct?
David J yep.
@@JacobBurton , it worked great!
This is exactly what I needed. I can make a decent poolish baguette (baker's yeast) and have a sourdough starter in preparation. Thing is I usually proof my baguettes in the fridge, so if I understood the basics of sourdough that would favor acetic acid production. I would be better to avoid cold proofing to avoid a sour baguette?
+Cybrok That's correct. If you want a less sour result, dump out most of your starter and feed back in fresh water and flour. Ferment at room temp until it passes the float test. Let me know how it comes out.
+Jacob Burton I'll probably split my baguette recipe in 2. Proof half at room temperature and half in the fridge (as I usually do) and compare. I might be too scientific with my baguettes.
+Jacob Burton I went simple for my first recipe: My usual batard using 1/3 of the flour as a pre-ferment with a tablespoon of the starter. Higher hydration than usual as it's a sourdough. I am quite happy with the result, it has risen more than I expected. A bit too sour for my GF's taste though. I'll have to make more tests, but thanks for getting me on the right track.
Great video!
Just one question, where should I store the starter I will be using for the recipe? In the fridge or at room temperature?
Thanks!
It depends how often you're gonna need it. If once per week, feed it, and just store in the fridge. After for ex. a week, day before baking, take out and feed again. Should be strong enough to leaven the dough.
So you are saying if I understand, that taking just a pinch of my starter (that's been fed during the day and has gone down) and mixing it with half of the flour/water in my recipe ....that it will give me my Poolish the next day for my bread recipe, without adding more starter to the recipe???
Also, I cannot knead the bread by hand for personal reasons, can I use a mixer to knead???
Yep, that's how you get your starter. Also, kneading by a dough hook attachment will still give you a great loaf of bread.
Iam chef ruthresh
What if I forgot to feed my starter last night, is it still any possible way to finish my loaf in evening ?? Pls help. Thxx
please come back on youtube man
Jacob, this video (and all the videos of yours I've watched) are phenomenal. I appreciate your focus on understanding core concepts and techniques. I was wondering about applying this sourdough technique (1/3 of flour from the starter) to the long fermentation times of the no-knead method of Jim Leahy. There, he is using 18-24 hr of bulk fermentation which auto-develops the gluten structure. I'm still getting the hang of kneading with the slap and fold and want to make some great bread in the meantime. I've tried using a 1/4 cup of fed starter to his basic recipe but so far, I find my loaves come out too dense and perhaps a bit too sour for my taste. Any thoughts?
I would try about 15-20% starter and see how that goes. Make sure your ambient temperature isn't super hot, bur also not too cold. 68F would probably be perfect.
Thanks Jacob. I'll give this a try on my next batch. It's pretty chilly here in Newfoundland this time of year so 68F is about the average in the kitchen. I'm starting to feel more comfortable experimenting and trusting my intuition with the dough now rather than blindly relying on recipes. So, this is good stuff.
Thanks for the video Jacob. Great information. I wanted to make a traditional nut roll for Easter using my starter. You did mention that 10% sugar will be fine using starter. My recipe doesn't use water, but does include milk, melted and cooled butter, sour cream and eggs. Will the starter be able to work in these ingredients? Do I use all their weight in the liquid portion of my calculations or leave any out? Do i use the sugar in the flour portion calculation or leave it out? Thanks for your help. Doreen
PS I just a thought, if the sourdough starter does not work well, maybe I can do the bulk fermentation with my flour and liquid and add the other ingredients just for the proof stage?
doreensav
Hi Doreen, May I ask do you successfully managed to do the convertion for your recipe that require milk and not water with using the starter only (no yeast?
I'm trying to make a soft bread but not sure how to convert it,hope you can help me.
Tq!
Wow, really helpful
Thank you thank you thank you.
I appriciate your lesson. It was really helpful to me. And I couldn't find the episode 22,21 in your site.
Where could I find them?
stellaculinary.com/scs
thank you so much!! i finally understand.. 😀😀
Thank you 🙏🏻
I saw someone comment about this and I am rlly curious, it would be super helpful to know. How do I convert when making softer breads that use milk, egg, and butter, but no water?
Same methodology, except you would use the milk in your calculation instead of water. You can also feed your starter milk and flour instead of water and flour in preparation for making a recipe that doesn't contain any water.
I'm going to take a chance and hope you see this. So what if I want to do the reverse, convert from sourdough to just yeast?
David J assuming they’re using a poolish starter at 100%, split the weight Of the starter into equal amounts flour and water, then add 5-7 grams of yeast.
@@JacobBurton Thanks!
Epic. Thank you so much. Bake on.
Iam chef ruthresh
👍👍👍Thank u so much..
Can I use this method for enriched dough like brioche?
Would I use the milk to make the poolish?
Thanks!
Yes to both.
Hi, Jacob. Thanks for the video, great explanation. What would be the guidelines for a 24, 48 and 72 hr cold ferment (retardation)? Do the same guidelines apply to pizza dough? Cheers!
Just wonder can i use this convention to cinnamon roll, or any kind of flour made product which require yeast?
+Anderson Ramirez Yep, the only thing that would possibly hold you back is the sugar content in the dough. You don't really want to exceed 10% based on the baker's percentage because it could effect how the yeast functions, but 10% is pretty sweet. For me personally, I like to do about 5% sugar in my dough, and then have the rest of my sweetness come from the cinnamon and sugar filling and the icing on top.
Very interesting! Thanks for the info. You mention that you also have a podcast, but I did not understand its name. Could you, please, provide this information? Then I'm subscribing ASAP. Thank you!
+Ludwig Theunis Yes, the main podcast I do is called Stella Culinary School, or "SCS" which can be found here: stellaculinary.com/scs. You can also subscribe to it through iTunes or Stitcher. I also have two other podcasts; "Ask Chef Jacob" (stellaculinary.com/acj), and "Stella Cast" which is a more laid back format that sometimes has guests (stellaculinary.com/scast).
+Ludwig Theunis PS: The bread series is five episodes long, at starts at episode 18 of the Stella Culinary School Podcast.
Can you use the dough that you are dumping. Otherwise seems like a lot of waste.
Yup, you can make pizza dough with it, or pancakes, or crumpets. Lots of possibilities. I think "sourdough discard recipes" would be a good starting point for google.
I am so confused.
Confusing to say the least.
I got to 7:07 and had to shut you up.
Thank you for the control CZcams.
Omg it’s not this hard. Wow a long video
You talk off topic too much. Who cares what if you wanted to make dinner rolls. Stick to the point.