What a wonderfully articulate and interesting video. Usually most are verbose and boring. Rare for me to watch 6 minutes of content straight through. Wish more were like you.
@TheRegularChef
4 жыл бұрын
That means a lot, I appreciate it! I’m glad you liked it!
@laurahernandez7531
4 жыл бұрын
Wow! Excellent video. I ran out of bread flour the other day and haven’t been able to get it at the store due to the current situation so I have been keeping it alive with I bleached AP flour. Your video answers my question. I love the time lapse ! You are doing a great job. You just earned a new subscriber. Thank you! 😊
@TheRegularChef
4 жыл бұрын
Yeah I was surprised to see that bleached AP worked so well! Thanks though, I’m glad you enjoyed the video! Welcome to the channel!
@boblewin7099
4 жыл бұрын
Really appreciate all your help. I've been looking for a video that does just as you have shown. I appreciate the scientific method you used and keeping all things equal. This kind of confirmed what I've been doing building starters from various types of flours. Again thanks for your help
@TheGordonFryman
4 жыл бұрын
Really awesome experiment! Here in Brazil we can't know for sure if a flour is unbleached or not (unless we buy organic, but that's pretty hard to come by), so seeing as the bleached worked just as fine as the others was a great relief! Thanks for trying this out for us! :D
@TheRegularChef
4 жыл бұрын
Interesting, I didn’t even realize that, well I’m glad it was helpful! Thanks a lot for watching!
@Daniel-wx3qn
4 жыл бұрын
Até onde sei as farinhas brasileiras não são branqueadas, isso parece ser coisa dos EUA
@TheGordonFryman
4 жыл бұрын
@@Daniel-wx3qn é mesmo? Puxa, espero que seja mesmo. É só que vendo toda essa história de unbleached flour e tal, acabei pesquisando e vendo algumas matérias falando que era usado alvejante para esbranquiçar nossas farinhas. Mas realmente meu conhecimento no assunto vai até aí haha
@jenniferwright5536
4 жыл бұрын
They all taste like bread I just know it
@ra77ish
8 ай бұрын
Thank you so much for making this video! I started my sourdough journey this last year and have been curious how different flours can affect your starter and loaves! Very interesting video, very well put together ❤️
@EmilyWYoruw
4 жыл бұрын
Wow! I can really tell you really care for what you do. Some bakers just...back! Excellent and very informative video. Thanks
@thecuckooviolinist7376
Жыл бұрын
This was super helpful! I want to start baking my own sourdough bread, and I was kinda lost choosing what types of flour to use since there are so many recipes out there! Thank you! This helped me make a decision!
@cooperanderson9097
4 жыл бұрын
the outcome of the 100% whole wheat was puzzling to me, my home grown starter always rises the quickest and tallest with 100% whole wheat.
@melanie.p.m3581
3 жыл бұрын
For me it's very similar! Only the 100% Whole grain rye was growing much more.
@alicantuncer4800
2 жыл бұрын
@@melanie.p.m3581 same
@dontmindme3882
2 жыл бұрын
Same
@fliss8443
2 жыл бұрын
Is the starter 100% whole wheat , the dough 100 % or both? Im just beginning to work up a recipe and wonder if using whole wheat in the starter or in the dough will make a difference
@spadealt456
Жыл бұрын
Hi sorry I know this was three years ago but I just started my started a few weeks ago with whole wheat and it’s doubling every 12 hours 🫠 I was hoping this video would help me figure it out 🤣 some preliminary research suggests whole wheat has more wild yeast or something?
@mrtech2259
4 жыл бұрын
I made a sourdough starter from regular all purpose flour and tap water and it's wonderful.
@lolam.9291
3 жыл бұрын
I use 100% rye for my sourdough starter. It’s the only ancient grain I can afford 😳. What I like about it is the fact that it can maintain its peak for the longest time as compared to AP and WW flour… Thank you for the information 😁
@Beepinsqueekin
8 ай бұрын
EXCELLENT VIDEO. ESPECIALLY the bleached white flour part. I see so many people say don't stir with metal utensils or use bleached all-purpose flour. I've personally debunked both of those opinions and am very happy to see the bleached flour experiment on this video.
@gitausaxena
3 жыл бұрын
You have gone a great job in doing this research. Keep it up. Did you any time tested millets. They are so tasty and healthy. Secondly sourdough is such a old technique that at that time white flour was definitely not available, as it is just about 150 years old. Millets were the oldest grains then came wheat . Can you also test for various millets or at least two three and share with us . As balancing health and flavour and health I would like to add millets and whole wheat , rather then white flour to my breads.
@houndjog
Жыл бұрын
I was hoping for pure rye, potato flour, spelt, einkorn and teff. Now that's a true experiment!
@yangchen7982
4 жыл бұрын
Thank you for this video!! Super helpful!!
@michaelh2931
4 жыл бұрын
Sprouted rye is my best. I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
@108wee
4 жыл бұрын
I heard someone did something similar but they did 72 hours instead of 48 hours. And that ended up really giving their starter a boost. My theory is that the extra time allows the yeast population to grow and multiply making it stronger next time its fed. Im trying the same with my starter hopefully it works because i really want to make bread soon.
@brooklyngiraffe
4 жыл бұрын
This was so helpful! I was surprised to see the bleached AP did so well as a starter. But the chemical-y scent makes sense and doesn’t not make it want to use it. In your opinion does Einkorn make a good alternative to rye or wheat? Thanks!
@TheRegularChef
4 жыл бұрын
Yeah I was surprised to see that as well! But yeah definitely, assuming you're using whole grain Einkorn, it should act similarly to any other type of whole wheat flour
@anitadoyle1762
4 жыл бұрын
The Regular Chef N.C.
@anitadoyle1762
4 жыл бұрын
The Regular Chef was 6m
@akhoneybee9076
3 жыл бұрын
I think AP works best for established starters. I used to feed my established starter only unbleached AP and it did wonderfully, but I found that the same exact flour is no good for starting a new culture. It takes weeks and makes some unpleasant smells. It seems good for maintenance of a healthy culture but not much else.
@joshuabrande2417
3 жыл бұрын
So it really doesn't matter what type/kind of flour is used to feed the starter and it really doesn't matter which is used when baking the bread. This puts many minds at ease. There are literally hundreds of recipes for the same loaf of sourdough bread. Go ahead and play with your food.
@tazwoh2002
3 жыл бұрын
Hi Charlie, In the UK AP is commonly known as PLAIN Flour. Is there a preference to how much Protein the AP flour contains ? Since our AP flour is usually 9.7 - 10.4
@zalmantaichman3784
4 жыл бұрын
great content, thank you !!! stay safe
@TheRegularChef
4 жыл бұрын
I’m glad you liked it, stay safe as well!
@toxiczach35
4 жыл бұрын
The Regular Chef e
@makennakauk4063
Жыл бұрын
You saved my ass, I started a starter with bleached flour by accident and I was worried because a lot of people said it was like a no go!
@shannonsperber6006
8 ай бұрын
can you use 1 to 1 flour for your starter?
@dinnersandbowls4324
4 жыл бұрын
Awesome video Man! Thanks for putting time and effort into this! I always wondered if that affects taste, I guess it does not!
@swiss4ever93
Жыл бұрын
Great insight!
@jonnifjader
4 жыл бұрын
So, so interesting! Thank you so much!! I learned very much from this as a beginner...
@TheRegularChef
4 жыл бұрын
No problem, I'm glad you found it helpful!
@gabriellacassano6
4 жыл бұрын
Looking for a great grain sourdough recipe. I love multigrain breads. The more grain the better
@TheRegularChef
4 жыл бұрын
Yeah that’s something I’m working on so hopefully I’ll have a recipe out soon!
@jadedblackpill5009
4 жыл бұрын
Good work sir!
@TheRegularChef
4 жыл бұрын
I appreciate it, thanks for watching!
@plowe7981
4 жыл бұрын
Did you find the time for the bulk fermentation was similar for each starter?
@TheRegularChef
4 жыл бұрын
Yeah, I used the same bulk rise time for all of the starters and they all seemed to develop at the same rate!
@gpong1
4 жыл бұрын
Thank you so much for this. So much passion and dedication.
@RedRisotto
2 жыл бұрын
Good job! On KZitem there are a lot of people sticking to the whole myth that sourdough starter "magically/randomly" happens from what's floating around in the air (natural yeast in the air... old couch dust... dried up cum rags (was that too much!? 😣) rat, cat and dog dandruff... unwashed dirty hands that have touched unwashed genitals... and spittle and coughs...) THE MAIN BASICS: Types of flour used, the water you use, and timing in feeding, and temperature of storage and age (and other factors that can be controlled.) Your farts, or your dog or cat throwing up on the floor next to you is not going to change your starter. It's dumb! Even a novice can make a bread better than most places where breads are sold today with a little bit of a learning curve. No, it's not going to be as good a wood-burning oven or s skilled baker. BUT it will be great and you make it yourself (and you know for sure that you washed your hands and didn't sneeze in the dough.)
@MissAllyson707
Жыл бұрын
If I start my starter with wheat flour, can I switch to all purpose flour?
@houndjog
Жыл бұрын
No problem!
@13Luk6iul
4 жыл бұрын
My starter is 100% rye :)
@grampy88
4 жыл бұрын
So, I read that my King Arthur Bread Flour has Malted Barley flour in addition to the unbleached Hard Red wheat flour. Does anyone know if there would be an issue with this malted barley flour ? I’m reading what’s in all flours now to make sure my first starter is successful.
@cobaltflame5408
4 жыл бұрын
,,
@justryan2070
4 жыл бұрын
Ah, King Arthur. You must be ri ch Really though, king arthur is one of the most expensive brands. What matters the most is organic/not bleached since you want the natural yeast in the flour and wheat grown with pesticides often kill most of that. Barely flour would probably be fine but I'd try to get the starter going first then adjust it later with barley.
@romy9480
3 жыл бұрын
There honestly shouldn’t be an issue. I only use King Arthur and I feed my starter literally whatever (WW, Bread, AP, WWWF) and it eats it up. I actually like feeding my starter different kinds of flours because I think it help develop culture.
@jyll.7132
3 жыл бұрын
It'll help with fermentation. You'll get a nice evenly open crumb.
@ItsRyanTurley
4 жыл бұрын
I’m 10 days into my own sourdough starter. It is finally starting to rise but takes about 10-12 hours to double. Is it ready to bake with? Also can I switch flours at this point?
@TheRegularChef
4 жыл бұрын
Yeah that sounds about right! As long as it's at least doubling in size, it should be ready to bake with. And yeah, you can definitely feel free to switch flours at any point.
@kathyanderson7916
4 жыл бұрын
Very informative video! We love TRC!!
@typower9
3 жыл бұрын
Someone got me the wrong flour to add to my sourdough starter which I have kept going for several months. After adding it last night, reading the ingredients, I discovered it was self-raising flour (not evident from the name of the flour on the front of the packet). After a night and morning on the counter my starter seems to still be alive but more subdued than it would be if the right flour had been added. I wanted to make a sourdough pannetone. If i continue using the self-raising flour for the recipe will it eventually kill the sourdough and will I end up with a cakey texture and suboptimal rise? The only other flour I have is 100 rough wholemeal so not suitable at all.
@akhoneybee9076
3 жыл бұрын
Super helpful thank you! I’ve been attempting to start a new culture with all purpose unbleached and it’s slow going and not doing so well. I’m going to get some WW and rye flours to mix half and half with my AP. This will hopefully give it some more food to eat and boost it!
@matermark
4 жыл бұрын
I saw you set a jar lid on top of each jar... would this give different results than if you used cheesecloth? And speaking of wild yeast, my house is really hot in the summer--85F or more--what would happen if I did this outdoors, and with cheesecloth? And finally, where would the results fall if I used white whole wheat flour and 10-25% of rye? Thanks.
@TheRegularChef
4 жыл бұрын
I like to use the lid just because it decreases the chances that any outside contamination would get in and cause mold to form. But technically, both methods should work the same, assuming your starter doesn't become contaminated. If you're doing it outside, I'd recommend using a lid rather than cheesecloth though since there are a lot of opportunities for contamination. But as long as your outdoor temp is relatively consistent, it should still work out fine! If it's very hot outside, your starter may rise and fall very quickly so you'd either need to feed more frequently or use a lower ratio of starter:flour:water to slow down the rise. As far as the flour types, I think that should work out fine! I've found that pretty much any type of flour works once your starter is active.
@finishme2753
4 жыл бұрын
Someone actually did write an article doing what you did, but making the starters from scratch. Literally almost exactly like your experiment. Just google "The best flour for sourdough starters - an investigation", and its from SeriousEats. What I was curious is if you have an active starter, and then suddenly start to change its food. Does it take a couple days to adjust?
@TheRegularChef
4 жыл бұрын
Oh wow that's weird, that article was posted after I published this video but it is almost exactly the same. I wish he had included bleached flour though, because that's the only one that I would think might not work. I didn't notice any adjustment period with the starters. I think the small differences throughout the course of the week could just be attributed to the fact that the starters became more and more individualized with each feeding.
@justryan2070
4 жыл бұрын
Was your AP flour in both 50-50 's the same bleached AP? Which Bread flour and bleached AP brands did you use? My white flours brands do not rise at all. Also, why does it look like all five loaves are the same color? Did you not use their respective flours and instead use the same exact flour for all of the bread doughs?
@TheRegularChef
4 жыл бұрын
I actually used unbleached king arthur all-purpose flour for the blends. And I also used king arthur unbleached bread flour. Yes, I used the same flour for all of the bread doughs because the goal of this experiment was just to test the effects of feeding the starters with different types of flours.
@chillinchevapchichi
4 жыл бұрын
Thanks. Good video. I use spelt, after much experimentation.
@jeannettekilozoMK880
4 жыл бұрын
L Hey I ooo
@robertkolbe3751
4 жыл бұрын
Thanks for the nice video. What do you think about whole wheat spelt flour? It is easier to get for me than whole wheat flour. In general i guess that it should work similarly but i am not really sure. Cheers from Berlin
@TheRegularChef
4 жыл бұрын
Yeah I think it should work just about the same as whole wheat!
@alanheaton2962
4 жыл бұрын
Many thanks . That was a great experiment and really interesting and helpful .
@TheRegularChef
4 жыл бұрын
I appreciate it, I'm glad you found it helpful!
@ani5neli765
4 жыл бұрын
9
@albavbruno
3 ай бұрын
I'm Italian and live in NJ. All our recipes for sourdough starter (lievito madre) call for Farina 0. I've looked for other versions but can only find Manitoba and and farina 0. I was wondering why most, American recipes call for whole wheat or rye, for the starter? Does it make a difference if you want to use sourdough starter for pizza? Maybe the wholegrain / rye have a strong taste for making pizza?
@sdm6900
2 ай бұрын
If the loaves all tasted similar then fermentation temperature is probably very cold, both in bulk and in proof. If you are baking the loaves the same day, the fridge proof is not a great idea: this will reduce the amount of CO2 in the loaves and give you an under-fermented loaf. Rye and whole wheat will create punchy and distinct flavors, but they must ferment at 28C. Home baking tends to keep temperature much lower, since total dough quantity is small; so the home baker must actively modify initial water temperature to achieve a final dough temperature that is above 25C, ideally above 27C. What the experiment really proved is that cold fermentation produces plain and mild loaves, no matter what type of flour is used.
@rm6176
4 жыл бұрын
Thank you for all your hints, and suggestion in past videos, it has help me improve my bread making skills, that and practice.
@TheRegularChef
4 жыл бұрын
No problem, I'm glad they helped!
@mikeFolco
4 жыл бұрын
I would propose that the type flour used is more important when starting a new starter. Every type of flour has a different bacterial and yeast flora. The different micro organism that gets to populate your mature starter is what gives it its specific flavor. Once the starter's population is established, it will not change easily as the current population will dominate any new types of yeast and bacteria and not allow them to flourish.
@TheRegularChef
4 жыл бұрын
Yeah I definitely agree, especially after seeing the results of this experiment. I'm planning to test different flours for starting a new starter in the near future.
@mikeFolco
4 жыл бұрын
@@TheRegularChef Sweet, I'm really curious to see if it actually matters.
@johnrotich6415
4 жыл бұрын
Cool
@Miss-k9v
4 жыл бұрын
I need to go to bed. Thought this was rob from rob and big😂
@Benmelech
2 жыл бұрын
Even my “lack of comprehension skills “understood this very detailed and simple teaching for this enlightening tutorial. 👏👏💕
@gogs760
4 жыл бұрын
This is super informative! I love the experimental approach you took. I recently made a starter and I'm currently using 100% rye flour but I might switch to 50/50 rye and AP to see the difference! Thanks!
@kemalasaridina1898
4 жыл бұрын
Okay, I'll start feeding my starter with AP flour from tomorrow on. Whole wheat is just damn expensive.
@anicole5206
4 жыл бұрын
Interesting, thank you.
@rathikadaniel3483
29 күн бұрын
Wow super informative.thank you for sharing it 😊.
@evonnelai6758
3 жыл бұрын
Nice video Charlie! I really like the crumb of the AP flour ☺️☺️
@blayne2029
4 жыл бұрын
Nice video! Looks like you can feed it whatever you want.
@woochie24601
Жыл бұрын
So you’re allowed to feed a starter with bleached flour you just can’t use it to start a starter ?
@antoniastellini2425
4 жыл бұрын
Great video! Question, can you make a sourdough with dry yeast as opposed to a starter?
@TheRegularChef
4 жыл бұрын
Thanks! Well by definition, it wouldn't be sourdough if you used dry yeast. Sourdough doesn't technically have to be sour, it just means that you use naturally cultivated yeast rather than commercial yeast. But if you want to make a more sour-tasting bread with commercial yeast, you could use a smaller amount of yeast and use longer fermentation times, but it'll still be significantly less sour than an actual sourdough bread would typically be. You could also use dry yeast in combination with a starter for an easier to control rise, while still maintaining some of the acidic flavor.
@antoniastellini2425
4 жыл бұрын
Ok thanks for responding, i watched your video many times, it is the best one I have watched, easy to understand. I have made the bread with your method successfully using a starter given to me by a friend. Also used my no knead ciabatta recipe with bread flour and dry yeast, but with your method and it came out really good as well, i like it because there is not too much of a wheat taste. Thanks again
@jean-francoiscouillard8477
4 жыл бұрын
I feed mine with buckwheat, rye, rice or khorosan flour (switching from time to time from one to the other)! I am curious to know, if we compare those to wheat flour (whatever type) what would be the differences!
@vbbakery6577
Жыл бұрын
if RYE 1:1 Bread Flour?
@yellowbird500
4 жыл бұрын
I’m confused about the daily feeding schedule. If I’m feeding daily, should I feed it once every 24 hours, once every 12 hours, or when it reaches peak?
@TheRegularChef
4 жыл бұрын
You can just feed every 24 hours, and it'll be fine! Ideally though, you'll want to set up your feeding ratios so that it rises and falls in as close to 24 hours as possible.
@GreenLadyUrbanFarm
4 жыл бұрын
Your flour is going to have less to do with it. Your humidity and altitude is more important. You will have better starter the nearer you are to the coast becauseof the natural yeasts in the air. (Seattle and San Francisco bread)
@valjalava1951
4 жыл бұрын
Not sure how much starter to use I was doing equal amounts of starter flour water
@TheRegularChef
4 жыл бұрын
You'll want to stick with equal amounts of water and flour, but reduce the amount of starter so that it rises and falls within about 12-24 hours.
@jjjones4982
4 жыл бұрын
I used organic sprouted whole wheat
@PeterK6502
4 жыл бұрын
I try to create a starter for 2 months now with no luck. Every day I feed it 20 grams of flour and 20 grams of water, but nothing happens. No bubbles what so ever. Tried different kinds of flour, but every time the same result, the first 2 days I see bubbles and it smells unpleasant. Day 3 the smell is gone and so are the bubbles, day 14 still no smell and no bubbles. Start all over again with different kind of flour and again same result. I think I will give up.
@TheRegularChef
4 жыл бұрын
I have a video on how to create a starter from scratch, try following this and I think it may help: kzitem.info/news/bejne/zoxrvamKqn52em0. 20 grams of flour and 20 grams of flour probably isn't enough, I'd try using the ratios I recommend in the video, and it should work just fine.
@lilbitscandalus
4 жыл бұрын
*What happens when starter seperates?!! ( HELP )* I'm a beginner and I made a starter...At 2nd day it seperated and I checked on Google and most of the articles said to stir the starter with the (as measured) flour and water.So I did but now it's the 4rd day and it's still seperating. On 2nd day itself it was seperating.. should I start over? Is my starter dead?! :(
@TheRegularChef
4 жыл бұрын
Hi, that's normal for it to separate occasionally, especially during the first week or so. As long as your starter is showing signs of activity (bubbles and/or rising), it isn't dead. Just stir the liquid in, and it should be fine
@lilbitscandalus
4 жыл бұрын
@@TheRegularChef Hi there.. Thankyou for responding. Actually there is no bubbles and rising in my starter now.. everything is disappeared
@TheShadesOfBlack
4 жыл бұрын
So I accidentally clicked this video on accident, and I read the title before the video played, and I swear I thought this video was going to be about some Bread-Themed Pokémon Indie Game
@MrCaine6969
4 жыл бұрын
I am going to try a white whole wheat flour for my breads
@kathy2147
4 жыл бұрын
Layne Landis That’s what I’m using & it’s awesome! I had to use freshly ground whole wheat that I ordered to even get my starter to get past bubbles on the top only. I spent almost 6 weeks trying to get a unbleached all purpose flour to go to no avail - I then added white whole wheat to the starter - it’s working out great! With all the flour used & the special purchase of whole wheat flour from PA - I bet my first loaf cost me $30- lol. It made a great loaf too - but had to add more water to the recipe as www is a lot denser.
@SweetHopeCookies
4 жыл бұрын
This was really interesting! My starter is about a year and a half old and how changed a dozen times, beginning with all bread flour, shifting to various mixtures with rye and wholewheat, back to all white and then mixed again. I’m now back to a 75% bread flour / 25% whole wheat. Based on your video and just for fun I think I’ll start shifting to white AP/rye. Thanks!
@MyAlbertC
2 жыл бұрын
Very nice 👌 job, save me alot of time and help me answer my question. Keep up the excellent job and thank you for letting me post comment. 🤟
@mikewilliams9328
4 жыл бұрын
I’m on day 7 and mine is deader than my marriage
@daydriper
4 жыл бұрын
Keep feeding, it will show life in 3 to 4 days.
@joeycarbone9540
4 жыл бұрын
Just started feeding mine rye flour and the activity/growth is insane. Trying a loaf today with it, I've heard it makes the sourdough more "sour"
@ItsRyanTurley
4 жыл бұрын
Awesome Joey. So did you switch flours while your starter was already going? I just asked a similar question.
@Franzosenkoenig
4 жыл бұрын
Haven't done watching but every 24h is not much , ratio 1:2:2 maxes around 7/8h in my starter and in the evening I do 1:5:5 for 10/12h till next feeding
@TheRegularChef
4 жыл бұрын
Yeah I guess it all depends on your environment and the types of yeast that your starter contains, which is different depending on where you live. Apparently mine is relatively slow-acting compared to others. My room temperature is about 72F (22.2C) for reference.
@Franzosenkoenig
4 жыл бұрын
@@TheRegularChef so at 22C you feed at 1:1:1 and your starter reaches peak height after 24h? That's crazy man :)
@TheRegularChef
4 жыл бұрын
Well no, I fed with a 1:2:2 ratio in this video and it didn’t reach its maximum height at 24 hours, I just fed it every 24 hours. It probably reached its maximum rise at around 16-18 hours.
@seecesar
4 жыл бұрын
Great video and info
@jj9501
2 жыл бұрын
Recently started baking sourdough breads and noticed my starter was growing too fast with the 100% rye flour and started to smell like acetone after 10hrs already. Part of it was also the 1:1:1 feeding ratio. Now I somstimes use only bread flour if I want to make a white bread but the starter is much more liquid with the white flour. Do you adjust your recipe to this? Don't know of this makes sense 😂
@wonsunparque4788
4 жыл бұрын
Thanks for posting this video! I was wondering about this as well. I started growing my starter 3 weeks ago with 100% rye, then switched to 50% rye and 50% unbleached AP. After 3 weeks, it now triple in volume in 3 hours at around 80 degrees. I've always wondered about 100% bread flour feeding. Now that I've watched your video, I'm going to start transition my starter into 100% bread flour. Thanks!!
@ariainman6691
Жыл бұрын
Very interesting. I use equal amounts of Whole Wheat, Rye, Spelt and Bread Flour combo always to feed my SDS since I like Whole Grains Bread.
@theurzamachine
2 жыл бұрын
I always feed my starter with bread flour. The rise is much higher so I can confirm that it is still alive. I'd rather eat crappier bread made from AP or Pizza Flour than lose my starter.
@malvanlondon8683
Жыл бұрын
Interesting video. Thanks. Was the flour used for the loaves (not the starter) white flour or wholemeal (aka Wholewheat) or a mixture of the two?
@gregorysakal8492
4 жыл бұрын
Very helpful!
@danemmerich6775
3 жыл бұрын
Nice and short and very informative!! Great job!
@TheRegularChef
3 жыл бұрын
Thanks, I’m glad you enjoyed!
@andrea3v
4 жыл бұрын
Now that's some cool experiment! Thank you 🙏
@xuseen90
4 жыл бұрын
Be I’m h hm m Kkk ku m IM oo kB ku b in
@jeffdunas6721
7 ай бұрын
What about RYE?
@debramarvin
4 жыл бұрын
Rye to create and then strong bread flour with a small percentage of rye
@sharonflynn1744
4 жыл бұрын
Omg. If I could only source more rye. I can get away without it in my starter but not in my bread.
@Dianaevoni
4 жыл бұрын
@@sharonflynn1744 Amazon currently has Rye flour in stock, though I doubt it will last long even though they are overcharging for it.
@sharonflynn1744
4 жыл бұрын
Dianaevoni Vegas Slot Machine Videos I did see that on Amazon and passed on it as I can wait till the price normalizes. My sourdough rye breads have been awesome though so I may experiment with other flours to see what I can do to duplicate. I will order from King Arthur when they have bread flour again in bulk. I have used Arrowsmith organic rye (rainbow blossom) and would buy that again when in stock. I like the nutty taste of teff as well. I’m new to this site and will be back to read more. I like it.
@sharonflynn1744
4 жыл бұрын
Yes that is what I like to do when the world is not upside down.
@ohcollide
4 жыл бұрын
I use a 100% whole wheat starter and I have never found it has any werid odour. I find it quite fruity and sweet smelling, really.
@kemalasaridina1898
4 жыл бұрын
My starter is a mixed breed between whole wheat and bread flour, it smells amazing. It's just a bit too active for my liking, and expensive. My 100% bread flour starter is more manageable.
@taekin9781
2 жыл бұрын
Great video 👍 haven't been able to find unbleached bread flour close by.
@rosa-lz6zf
4 жыл бұрын
thank you for this video
@TheRegularChef
4 жыл бұрын
No problem, I'm glad you found it helpful!
@saimmonramalho1583
4 жыл бұрын
My yeast is with ph 2.1 How do I leave with ph4.1?
@JBee564
4 жыл бұрын
Thanks for the experiment and video. Any difference in the apparent "vigor" of starters fed with different flours while still in their jars might be deceptive: They could be producing just as much CO2, but the extra gluten in bread flour vs wheat flour (e.g.) makes stronger bubbles--more CO2 is held in the bread-flour starter rather than being released--it appears more vigorous. If both starters are used to make otherwise identical lavains/breads, that apparent difference would disappear.
@createlovehappy
4 жыл бұрын
I thought this was about starting a starter. Can you test different flours for that? From the very beginning. I’m interested in rye as a starter.
@TheRegularChef
4 жыл бұрын
Yeah I definitely do plan to test that soon!
@econ8134
3 жыл бұрын
is the 50% rye version with whole grain rye or just rye?
@stephaniegreisen9176
8 ай бұрын
Thank you ❤
@jakobw135
3 жыл бұрын
Is it a good idea to add PROBIOTICS to the starter mix?
@elizabethr2908
2 жыл бұрын
Thanks so much for making this video, it’s really helpful! ❤️ Can you please do a video on a sourdough starter comparison using pineapple juice and buttermilk instead of using water ?
@kennykeating5243
4 жыл бұрын
You can use any flour if you adjust the variables (temperature, inoculation percentage, time) accordingly. There really is no best. I use the flour that I intend to make the bread with. White flour needs 10x the inoculation rate of whole grain. For example, for a 24 hour period, the inoculation percentage for WW is .5% the weight of the flour. For white, it's 5% the weight of the flour.
@kennykeating5243
4 жыл бұрын
Desired dough temp(F°) for each flour: White 75° WW 78° Rye 82° Brown Rice 75° Spelt 75-78° (contentious issue) Can't say for anything else for certain.
@esraamohsen2316
4 жыл бұрын
so interesting so entertaining THANK YOU
@davidkliewer5095
4 жыл бұрын
I've been working on mine for 2 weeks. I'm using a 1:3:3 ratio using all purpose unbleached flour. It still isn't doubling in size or passing the float test. Let me know if you have any tips! I ordered some Bob's Red Mill Dark Rye from Amazon. My current starter bubbles, but doesn't expand much if at all. Can I try adding the Rye to the starter I'm working with now or do I need to completely start over? Also, what do you think about those starter kits that include a little bit of active cultures to add in the beginning? Have you seen those?
@TheRegularChef
4 жыл бұрын
I would just keep feeding regularly, and it should become more active over time! But yeah, I think that switching up the flours might help if you're still not seeing the results you want. You can just go ahead and switch flours at any time, it shouldn't have any negative effects. Also if you're using tap water, it's possible that it has a high chlorine content, which could be killing off your starter. So it wouldn't hurt to try using filtered water to see if that helps. Yeah I have seen those kits, but I haven't personally tried them because I just don't think they're really necessary. It might speed up the process, but generally it's not too hard to create a starter from scratch, even if it does take a bit of time and troubleshooting.
@Wolf-E-Romeo
4 жыл бұрын
Thanks for this video! :D I use a regular white flour, I forgot if it said on the package if it was bleached or not (I have an air tight container I usually put it into and then discard the bag.) But I have created and maintained my starter using at least white flour. It was a bulk buy bag of flour, im guessing it was bleached. But this helped me to relax a little because so many people shame and say NO to the AP flour... I get it, its not "The best", but im not trying to bake for a king. I'm just trying to survive on loose change regularly.
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