Master Class: Ben Starr's 10 minute Simple Sourdough (for lazy people!)

Описание: A sourdough loaf so simple ANYONE can do it, with about 10 minutes of actual effort across 24 hours, with NO stretching or folding, using UNFED starter, and without preheating the oven.

Sound too good to be true? It's not. After more than 4 million views, and 4 years helping viewers troubleshoot this recipe, this video is an incredibly comprehensive Master Class on the easy production of low-hydration sourdough.

Wicked thanks to S0UD10 STUD10 for naughty animation! https://linktr.ee/s0ud10    / @s0ud10  

PRINTABLE RECIPE: https://ultimatefoodgeek.com/2024/03/...

Easy Sourdough Starter video:    • The Easiest Way to Make Sourdough Starter ...  

Whole grain / Freshly Milled Flour video:    • Freshly Milled Flour and Whole Grain Simpl...  

My Favorite Sourdough Toys:
(I'm an Amazon affiliate. If you buy something from these links, I'll get a few cents. Thanks!!)

4 Quart Enameled Cast Iron Dutch Oven: https://amzn.to/4126hl1
(This is the closest Dutch Oven available on Amazon to the model I am using in the video. If this link doesn't work, search for a 4-5 quart Dutch oven, approximately 9" in diameter and 4.5" deep.)

Professional Kitchen Scale: https://amzn.to/45HgEJy
(Tough, accurate, runs on AAA batteries rather than pricey ones.)

My favorite oven gloves: https://amzn.to/49479qS
(Comfy, fit well, dexterous, totally heatproof.)

My favorite bread knife: https://amzn.to/4cvLNV8
(I get a new one every 2 years or so...it's not that easy to effectively sharpen a serrated knife.)

Clear plastic rising bowls with covers: https://amzn.to/3ZMB2rU (Get the 150oz size!)

Pre-cut parchment sheets: https://amzn.to/4fK8YeR

Beeswax cloth: https://amzn.to/4fwcgSu
(Perfect way to store bread)

CHAPTERS:

0:00 Sourdough doesn't have to be hard
2:48 Quick demo/overview
8:36 Master Class begins
9:06 You MUST have a scale
10:10 Sourdough starter
11:57 NEVER pour off hooch!
12:42 Texture of your starter (thick or thin?)
13:35 How soon can you bake after feeding your starter?
14:15 Water
15:17 Inclusions (adding stuff!)
15:39 Flour
16:30 Whole wheat/Rye/Spelt/Einkorn flour additions    • Freshly Milled Flour and Whole Grain Simpl...  
17:11 Salt (why more salt makes the recipe flexible)
18:11 Gluten Free? (Starter? Sure. Bread? Never.)
18:40 Gluten is Everything
20:24 Lowering the salt content
21:14 Mixing
21:52 Too sticky to mix?
22:09 Rising in ziploc bags
23:00 First rise / bulk fermentation times
26:05 Refrigerating the dough option
27:15 Transporting dough to bake elsewhere
27:53 Understanding fermentation
28:35 Science!
28:48 Naughty animation by S0UD10 STUD10
31:52 Sourness of bread
33:02 Is the dough ready to shape?
34:14 Baking vessels (Dutch ovens, loaf pans)
35:36 Size of Dutch oven
36:59 Preventing sticking (oil/spray/parchment)
38:27 Risks of overproofing in ziplocs
40:14 Shaping a boule for Dutch oven baking
42:04 Too sticky to shape?
42:32 Dough tears while shaping?
42:58 Timing of the second rise
43:54 Shaping a loaf for a loaf pan
49:14 Scoring a loaf
49:41 Scoring a boule (Sourdough Ear)
50:10 High humidity delays crust development
51:00 Baking at elevation
51:26 Starting in a cold oven
52:01 Convection is irrelevant
52:28 Importance of cooling fully
53:53 The Insanity of Modern Sourdough Thinking
55:20 Browning or Burning
56:04 Tasting!
56:53 The ONLY kind of bread knife to own
58:19 Preserving freshness with beeswax cloth
59:14 NEVER REFRIGERATE BREAD!!!
1:00:29 Rewarming makes bread moist again
1:00:57 Shameless groveling