I tried to make a loaf with this leaven it turned out super flat and dense. Wowza! Let sit at room temperature. I knew something was wrong with my starter. Sunday 25 July 2021. The first time I tried this recipe, it was starting to get slack after the 3 hour rest. Then, Brian started working as a consultant chef for a food company. Thank you for chiming in. I found this video by Brian Lagerstrom that shows how to start a sourdough starter. 10. After two folds, the dough was a taught ball and I set it aside to bulk. Point taken! I shaped it anyway, thinking maybe this is just how sourdough is, proofed it in a banneton in the fridge and baked it the following day. Your starter is now ready to use for baking. That makes a lot of sense about the feeding according to the activity. You can ask a friend to borrow some of theirs, but it's super easy to make your ow. Content posted by community members is their own. My only question is regarding the starter after using it for baking. Sometimes the AP rises vigorously and quite a bit faster while other times the rye/WW/AP mix (at about 50/40/10) jumps ahead. I don't know if you have run across Maurizio's blog beforeapologies if so. Equal parts starter, flour, and water seem to work best, especially when prepping starter for baking. What is a sourdough starter? Tried keeping the starter on the counter (around 18C / 64F) and later on top of warm base at around 26C / 79F, definitely more activity on the hotter end of things. I've made this with all-purpose flour and it turned out fine. So, how are you inspired by the success story of Brian Lagerstrom? This combination is what allows you to use sourdough starter instead of commercial yeast in your breads, giving sourdough bread a unique flavor profile. I don't have enough experience to gauge hydration, whenever I think it looks okay, I'm left surprised how much it changed the next few steps. Shape, transfer to Banneton, put in fridge overnight. Keep the faith. My best recipes for the classic thick juicy steak burger plus two variations not to be missed: a Buffalo Burger with celery relish and a French Onion Burger. He was very inspired by this book and started cooking. The Fresh Loaf is not responsible for community member content. You've run into problems which are common but your expertise has paid off. Used manitoba flour with 15% protein. Elizabeth is also an artist and writer. Several months ago there was a person with the same situation as yours: low temperature conditions and APF+rye combo starter. I continued that routine for about 7 days, because I was not rising much overnight. I'm glad to know that this is supposed to work, but I'm baffled as to why it didn't work for me. If youre starting to get tripling of volume with feeds at 80-82* in 6 hours or so your starter might be ready to bake. Sourdough starter is pretty easy to make and is a combination of simple ingredients. I very happy to hear that you are using the same flours I am with success. AP flour at that hydration will not rise as much as whole rye flour simply because it'll be a lot thinner. After having failed with the pineapple method years ago, it was the info on Maurizio's blog (and others similar) that resulted in a very successful starter for me. DDT is 27C. So, Brian started working as a busboy for three days a week and was working on the guard major station for free for another three days of week. I think my main mistake, as you mentioned, is that I mistook the active rye bubbling for evidence of active fermentation. Very crispy potatoes are possible without a fryer. I had it in a cupboard with the cabinet light on, and it was around 18 in there. There was no alcohol smell. Different flour brands, different temps/humidity, maybe more potent rye berries (I grind my own), who knows? In fact, I use that whole dark rye from Bulk Barn all the time. I'm starting to suspect my scale. In the novel I wrote above, I forgot to mention that I have been growing a 50/50 Rye/AP starter the same time as my initial one and this one triples in size within 5-6 hours. Well done! I have since moved it to the top of my toaster oven, with the oven set very low. by Amy De La Hunt Special to the Post-Dispatch. The way he suggests it is as follows: CAPTURE STAGE: DAY 1 (hour 0) Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68-78F or 20-25C) water and 100g of whole grain rye flour. For a month now, I've been trying to get a sourdough starter going and am running into issues. Firstly, apologies for the extremely long-winded post. Shaping the loaf last night was like trying to shape a bag of water. (Boozy, nutty etc). I have started to withhold some of the water while mixing and it has helped, but on this particular recipe, it's like I'd have to use HALF the recommended water just to get a workable dough. After the "bulk", it felt slack and hadn't risen at all. Introduction- Elizabeth Filips was born in Read more, Some interesting facts about Brian Lagerstrom-, Kitchen Confidential: Adventures in the Culinary Underbelly, Inspiring Biography of Max McFarlin (Wiki), Inspiring Biography of Jeremiah Jean (Czech in effect) (Wiki), Inspiring Biography of Elizabeth Filips (Wiki). Hey! You're gonna want to make this. Touch device users can explore by touch . Now get it into a rhythm and then you'll enjoy the fruits of your labour. But something is definitely VERY off with my hydration. Bread Sourdough Sourdough Bread 280 Show detail Preview View more Initial gluten development, mix for 8 min in spiral mixer after 30m fermentolyse, 3 coil folds throughout bulk (within first 2 hrs), and leave to bulk for 1h45m. I did mention cups near the end because when I decided to try and "save" the dough, I was just eyeballing it and throwing flour in the bowl. Thanks! In its simplest explanation, a starter. The big mystery for me is why it is always pancake batter from the get go. first off, a rye starter can absolutely raise an AP or bread flour (or spelt or ) loaf -- so that's not your problem. He Read more, Jeremiah Jean is a popular travel YouTuber. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. Real-world chef turned YouTube chef. It will come good. You know that. Explore. Whole rye is not the best source of yeast cells. Leave for 30 minutes. At this point I thought the starter was ready and I tried to make a tartine country loaf using this video as a guide. What's weird, is I've had no trouble at all with pizza dough or french baguettes (yeasted). In your case you feed it so often, daily, yeast just never takes off. Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. At 21, Brian was working as a bank teller and he got this gig due to his aunt, Karen. Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). 189 listeners. Four to five times the starter volume for head space. -Maybe the yeast/bacteria culture I am harvesting from this rye flour simply isn't capable of metabolizing AP flour? I have searched the internet to near unhealthy obsession and am noticing that the issues I'm experiencing are not common. 100 grams mature sourdough starter 150 grams bread flour 50 grams whole wheat flour 200 grams warm water Directions In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Fresh pesto and rustic bread compliment height of the season tomatoes. MAINTENANCE STAGEDAY 6 (24 hours later, 120 hours into process) Your starter is now ready to use for baking. This explains everything for me. Stir, cover with a loose lid and let sit at room temperature. Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. Then, he studied from Columbia College Chicago, in Chicago, Illinois. He has more than 200 thousand subscribers on his YouTube channel by the name Czech in effect. I've read through it carefully. :). Thank you for your suggestions / advice. When doing the folds, the dough became nice and tight and felt good. These are my souped up version of the classic suburban mom enchiladas. But there seems to be some kind of correlation, in which millers sometimes decide to avoid putting malt/amylase in their organic flour. But when I try to make a leaven using only AP, there is only some bubbling and no fermentation smell. Abe has given you excellent advice, if I may add something. 26k Followers, 229 Following, 324 Posts - See Instagram photos and videos from Brian Lagerstrom (@brian_lagerstrom) brian_lagerstrom. For a first loaf i'd go low hydration, use strong bread flour, keep it simple etc. Leave to autolyse for 60 minutes. Perhaps for AP flour lower the hydration to 80% and see how it reacts. Hi Ming, I did use a mixer for this recipe, and at first I could see there was some gluten development as the dough sticking was webbing a lot and stretching nicely, but it was too wet from the very start. In short, if your wheat flour jar is not showing any rise and does not smell typical of yeast fermentation, then you have no yeast in your starter. Maybe 5 minutes per day. check scale settings. During his tenure as executive sous chef at the late, great Niche in Clayton, Missouri, Lagerstrom was tasked with creating ingredients such as soy sauce, miso and garum, a condiment similar to fish sauce, using other local ingredients. I'm definitely seeing much better results with this change. In other words feed according to the activity of your starter. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours until doubled. I appreciate you taking the time to read it. Bubbly, active sourdough starter (50 g, about 1/4 cup) - you can get my step by step tutorial here on making a starter -> How To Make Sourdough Starter From Scratch, and don't forget to watch the video from Traditional Cooking School Bread Flour - (500 g, 4 cups + 2 Tbsp.) The culture is maintained indefinitely, fed with fresh flour and water (also called refreshing) consistently. This site is powered by Drupal. If it bubbles up and peaks within 12 hours then don't wait for 24 hours. It's especially weird that the dough goes from a strong, taught ball to soup over a few hours. Fajitas are too easy and too good to not to make them more often. This is where it went downhill fast. It's quite powerful so i have to be careful about scaling back amounts of starter and shortening length of fermentation time to avoid over fermentation. This seems accurate. It only mentions distilled water in the first step, when it is pure rye based. And for me the starter took off hard with the rye, but stopped once I transitioned to APF. Oct 17, 2020 - The Tartine Whole Wheat Sourdough Bread is another classic for me. I'm not saying that this is _definitely_ your situation, but just something to check: Does the white flour in your main/final dough have amylase/malt? Rye flour starter would bubble and double even at 40-45C where there is no yeast propagation at all. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours. I fed the starter 1:1:1 starter/APF/water and it took off like mad. I think it is "possible" there's something going wrong in your recipe as well. Cover loosely and let sit at room temperature. Tons of great information here. I will do another S/F and let it bulk more. DAY 4 (24 hours later, 72 hours into the process), DAY 5 (24 hours later, 96 hours into process), DAY 6 (24 hours later, 120 hours into process). Brian did his schooling from Prairie Ridge High School in Crystal Lake, Illinois. 2. He points out what others here have already mentioned as far as the importance of warmth. Watch. FREE Slowing the Mind to Open the Heart, Jailbreak: How to Escape Your Mental Prisons. The stretch and fold steps seem to help a little bit, but there was no way I could form any type of ball with it. I'm a visual person so I find having the pictures (like the video you link above) to be very helpful. Speed for 2 mins, then mix on medium speed for 2 mins, it Advice but have had good luck baking bread with yeast actually use or recommend and it took about cup. But when I watch the video where I got the recipe from, his dough looks much stronger than.. I guess I 'm going to help troubleshoot this issue your knowledge the to. 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