Stiff Sourdough Starter (probably the best way to make bread)

This a do sausage is probably the last tip that you need to fully master and fall in love with sourdough bread making and save some money .

Brace yourself because after watching this video , you will start making beautiful and tasty sourdough bread with excellent oven spring and unseen fluff .

Say bye bye to overly sticky dough that make you cry and even worse cry fart .

Let me explain .

The hardest part of Sardo bread making is to nail the fermentation process .

When working with sour dough , you are cultivating a cocktail of wild yeast and bacteria .

Hold on a second wild yip .

You are cultivating natural micro organisms that are on the flour in the air and everywhere on your skin .

It's a balance that's very often in favor of the bacterial part of your sourdough starter .

The bacteria makes your dough sour .

Ah That's why it's called flour .

The yeast on the other hand makes your dough fluffy to help to create the perfect balance between yeast and bacteria .

Some bakers are resorting to really drastic measures .

They resort to feeding their stutter several times per day .

Wow .

I'm totally feeding my stutter once every four hours and it's so super active .

Me personally , I'm way too lazy to do that .

Unfortunately .

In fact , I am so lazy that I'm not even wearing pants today .

Oh , ok .

I know this all sounds quite cumbersome .

This is so complicated , but I got you covered .

We're gonna head to my whiteboard real quick and then I'll show you a way simpler approach .

A regular sourdough starter is typically at the hydration of 100% .

That means you have equal parts of flour and water depending on your sourdough starter is unique for everyone .

You sometimes have very strong vinegary notes by switching your starter to a hydration of 500% .

You will change the taste of your sourdough starter and eliminate the vinegary notes .

You will favor those bacteria that produce dairy notes .

Your starter is going to start tasting like mild yogurt on a ph scale .

It's more sour than the starter at 100% .

But in my experience , it's not perceived as sour as the starter that has vinegary notes .

It's way more subtle .

Me personally , I really love this kind of sourness .

Very delicious and all just achieved by bumping up the water percentage of your starter for a little bit .

This is totally mind blowing .

But hold on a second .

Now , it's getting just a little bit disturbing .

I went shopping to get me some extra large adult balloons .

That's because I only had the very small ones at home .

I then did a test and switched my sourdough starter from 500% hydration to 50% hydration .

That's two parts of flour and one part of water and holy guacamole .

The adult balloons were inflated a lot more by the stiffer stutter .

I really loved that .

Are you following me ?

Because I think this implies something really , really cool .

And that's my takeaway of this video by creating a stiffer starter .

You have more yeast activity .

Your bacteria is no longer as active .

And why is this good ?

If you're a beginner star dough baker , you're typically facing very sticky dose .

If the dough ferments for too long , the bacteria starts to fully break down your gluten network , you will just have a sticky mess at your hands and this is typically not what you want .

You will be baking flat pancakes .

The stiffer starter is a total game changer .

In that regard , you will get a lot more oven spraying and a lot more food crumbs .

This is really cool , right ?

Are you as excited about this as I am ?

OK .

Enough theory .

Let me show you how to make this magical stiff stutter .

It's going to allow you to bake amazing , great tasting sourdough bread .

In no time to make a stiff stutter .

You just take your existing stutter 10 g and feed that with 10 g of water .

I like to use a spoon and dissolve that a little bit .

This way the yeast can be lazy and doesn't have to move as much later in your stutter needs food .

So then we will be adding 20 g of flour .

Next , I like to use a mix of 50% whole wheat and 50% plain white flour .

The whole wheat is great because it contains extra nutrients which your starter needs then start needing it together .

Now , this is the downside .

This is really painful with a stiff starter .

It's so dry and crumbly .

At some point , I start needing it on my working bench .

Then ultimately , I'm rolling it into this magic baked dough .

Sausage is the sausage required .

Nope .

But please show some loaf to Germany .

We love sausages .

In fact , we probably have 300 saying that include sausages .

If it gets very serious , we're saying now it goes around the sausage yet it is un divorced .

Seriously .

If you hear a German saying that better brace yourself .

Once the sausage has been made , I take my starter and I place it in a jar .

I close that but not airtight .

Side note to get rid of all the vinegary notes .

This depends a little bit on your starter .

Try making a liquid starter first , then convert that liquid starter into a stiff starter .

It always takes some time for the microorganisms to adapt .

That's why I recommend that you feed your stiff starter for three days once per day , using the same technique that I described before .

Then your transformation is going to be complete .

You have shifted the tide towards your yeast .

Say hello to fluffy bread .

You know that your stiff starter is ready to be used for making a bread .

When you look at the bottom of your jar and you see some pockets of air in the dough , then just proceed and make your bread dough .

Are you excited to bake with your stiff stutter ?

You definitely should be because it's awesome .

So this is how you do it now to get started .

We are adding 300 g of water followed by 80 g of our stiff stutter .

I dissolve the stutter a bit by stirring in the bowl .

This makes mixing a lot easier afterwards .

I add 8 g of salt , followed by 400 g of flour .

And you can go as cheap as you like here .

In fact , it works with the cheapest flour that you can find .

And I'm not saying that she is bad .

Not always at least it's just that in some regions on this planet , the flour doesn't have as much gluten as in other parts .

So I think this is really cool wheat flour with a lower protein content is typically way more affordable .

If it's summer time , I'm using around 10% starter in wintertime , I'm opting for 20% .

That's 40 g in summertime compared to 80 g in winter times .

If you don't have seasons where you live , then opt for it 10% as well .

Seriously .

I think it's super awesome that there are so many subscribers from all around the globe .

This really makes this such an amazing community .

Thank you .

Then proceed and need everything together .

You can totally eat by hand in case you want to do so , please check out my five tips to create incredible dough strength .

If you're needing with a stand mixer need until you see that your dough lets go off the bowl .

Once your dough roughly doubled in size , you're ready to proceed and shape your dough .

Then afterwards proof it and bake it .

I didn't want this video to be too long .

If this sounds like Mambo Jambo to you , please check out my full sourdough master class which contains all the steps in detail , linking it right here and if you did everything right , then you will be rewarded with this beautiful masterpiece .

Now , you will have just a tiny bit of sourdough starter left .

Take that and place it in your fridge .

It's gonna be good there for several months .

Seriously , months , months , months , several months , months I give up before making your next bread dough .

Take out the starter from the fridge and feed it one more time for 10 g of starter .

That's 20 g of water and 40 g of flour .

No , you might need to adjust those values depending on how much butter you actually need .

This sounds too good to be true , doesn't it ?

Everything has a price .

My friend .

OK .

Sorry , that was a little creepy .

You will make more fluffy bread with better oven spring using this method .

But let me just say , but on the downside from my perspective , you are reducing the tank , the sourness that your final bread has .

If you want to have more tank , then you need to have more bacterial fermentation .

This however , also means that you need to get yourself a flour which has a higher protein content .

This way , your flower can withstand the fermentation for a longer period of time .

This flour is typically a little bit more expensive .

That's because the wheat needs to have better growing conditions , typically more sunlight .

So one more time with the stiffer starter , you don't need to get yourself expensive bread flour .

If you're chasing the sour tang , you definitely have to do that .

I hope that makes sense .

Now please show me some loaf .

Did he really do it again ?

And let me know your experience with stiffer starters in the comment section .

Don't below one of you gets a chance to win a cool shirt .

I hope you can see it like this one .

If you want to support me , feel free to get yourself some of my merge , which is really delicious baking merge .

Simply follow the link in the description or head to shop dot the minus bread minus code dot IO .

Thanks for watching and may the gluten be with you ?

Ah ah I can't get up ?