Wild (Sourdough) Yeast

ACJ 028| Issues with 100% Whole Wheat Bread

In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.

Here's Pat's Question:

Dear Jacob,

I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.

I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).

SCast 003| Sourdough Baguettes, Double Hydration, Soy Lecithin

This one's for the bread heads! We talk sourdough baguettes and why you need to bake at a higher temperature than traditional breads, and I give Tmorrision feedback on his sourdough boule. I answer a question on double hydration sourdoughs, and how soy lecithin can be used to enhance your breads that contain fat. We finish the conversation troubleshooting large holes in the interior crumb of a bread.

Basic Sourdough Boule - 70% Hydration

70% Hydration Sourdough Boule

This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.

Sourdough Brown Bread

Erupean Style Brown Bread

This European style brown bread is hearty, complex of flavor, and most importantly, delicious. If you need a mid day "pick me up," this bread will give you a surprising boost of energy and sustain you between meals.

SB 004| How To Make A Basic Loaf Of Sourdough Bread

How to Make a Basic Sourdough Boule - Video Recipe

In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.

SB 003| How To Make A Sourdough Starter

How to Make a Sourdough Starter - Video Technique

In this video I use an extremely simple method that calls for mixing flour with warm water, allowing it to sit for 48-72 hours until yeast activity begins, and then refresh/feed at set intervals for about five days, or until the starter is strong enough to levin a loaf of bread. If you've been around since the Free Culinary School Podcast days, you'll remember that in our sourdough series I recommended using fruit peels (apples/grapes) to inoculate your water and flour mixture with natural yeast.

 

Subscribe to RSS - Wild (Sourdough) Yeast