Can you bake with unfed starter straight out of the fridge? | Foodgeek

experiment time today I'm going to be baking two different saldo brett's one with a well-fed starter the other one with one straight out of the fridge and not fat for two weeks well the doorman starter failed completely [Music] hi I'm soon and I'm food today I'm going to test what differences there are when you use a well-fed and refreshed starter versus using a dormant starter that's been hiding in the fridge for weeks when you want to bake a sourdough bread conventional wisdom tells us to feed our starter one two even three times after taking it out of the fridge before using it for baking bread but is that really necessary that's what this experiment sets out to test wouldn't it be wonderful if you didn't have to feed your starter a bunch of times before you start to bake yeah I thought so if you're new to this channel I baked a lot of salad or bread and I make delicious food from all over the world my goal is to show you how to get the most out of every ingredient and I want to teach you how to do that in simple and understandable steps so join me by subscribing and ringing the bell so you won't miss any future videos the dough for each bread is exactly the same about 78% bread flour 22 percent freshly milled wheat flour which I've milled on my mock mill I've left a link in the description for the mill if you want to mill your own flour the hydration is 80% and the inoculation about 22% to 2.3 percent salt hay salt makes stuff tastier bread to my theory is make something tasty and you'll be satisfied with a smaller portion it works for me anyway if you want to see the exact formula for both brats it's linked in the description if you're new to Sodor baking go watch my video on beginner sourdough bread you'll learn all the techniques it's linked in the card above those were the words this is the experiment if I start out by auto leasing including the salt I build them in two different bowls so I won't have to split them up later when it makes in the starters after about 1 hour of auto leasing I mix the dose with the starter first the dormant starter then the well fetch daughter then I let the dough rest for about 30 minutes to relax the gluten then it's time for the bulk fermentation I will do three sets of stretch and foal spaced out by 30 minutes the first set of stretching folds [Music] the second set of stretching folds and the third set of stretching folds [Music] then I checked the gluten development by doing a windowpane test then I moved the dose to bulking containers and leave them to ferment undisturbed until they've risen about fifty percent the well fat starter dough has finished way before the dormant starter dough it hadn't even started rising back then appreciate the well fat starter dough and leave it to rest for 20 minutes [Music] then I final shape the well fat starter dough put in an abandon and put it straight into the fridge for eight hours [Music] [Music] [Applause] [Music] [Applause] [Music] [Applause] [Music] after about three hours the doorman Stoddard Oh is ready to preach it so I do that [Music] [Applause] [Music] [Music] and then I final shape it and put it in the fridge for eight hours [Music] [Music] [Music] when the well fete started Oh hits the seven hour mark our turn on the oven and the eight hours are up wrap the dough [Music] I score it and then I put it in the other after it's finished baking I take it out to cool I turn off the oven again since its many hours until the other bread is finished at school after having preheated the oven I grab the dormant starter Brad from the fridge I score it and then at bacon and this is how it looks out of the oven then I let both Brad's cool down to room temperature before cutting into them let's have a look at the crumb first the bread made with the well that starter [Music] and then the bread mate with dormant start [Music] and then for the sniffing taste test [Music] well those both look great didn't they okay some key differences oven spring was a lot better and the one made with the well fed starter fermentation for the dormant starter was significantly longer the wealth had started took two hours and 55 minutes from mixing to ready to pre shape the Dorman starter took six hours and thirty minutes which is more than twice as long from mixing to ready to appreciate keep in mind that the well fed starter had been fermenting on the kitchen counter prior to being mixed the Dorman starter came out of the my very cold fridge which is set to two degrees Celsius about thirty five point five degrees Fahrenheit so that in itself will prolong fermentation if you take it out of the fridge maybe even measure out the exact amount you need and then let it come up to room temperature you'd be able to shave off some of that extra time for fermentation another thing is that during the entire process that doe mate with the dormant starter smells a lot more sour that paired that the longer fermentation made the bread actually more tangy thus more delicious it could have been even paired with a lower percentage of inoculation hence an even longer fermentation to make the bread even more sour to see my experiment of baking with different starter inoculations follow the card above to enhance the sour flavor even further you could use rye flour instead of whole grain wheat e-collar so the conclusion is that it's absolutely viable to bake over the unfed starter straight out of the fridge you can even use it to enhance the flavor of your salad or bread surprising huh if you want to support the channel please buy my merch or use the links in the description for tools and ingredients those are affiliate links so if you buy something I will get a commission I hope you learned something today see you next time [Music]

Channel: Foodgeek

Views: 386,558

Keywords: sourdough starter, sourdough bread, bread baking, wild yeast, homemade sourdough, how to, foodgeek sourdough, sune trudslev, experiment time, high hydration sourdough, artisan bread, foodgeek experiment, foodgeek experiment time, bread scoring, food geek, how to make sourdough bread, active starter, dormant starter, starter comparison, sourdough starter comparison, starter, fridge starter

Id: yJGMdXLn3fc

Length: 13min 20sec (800 seconds)

Published: Sat Mar 28 2020