Tangy & Sour

Most recent stories in Tangy & Sour

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  Johan Botha

  

  The ultimate guide to easily make sourdough starter! 🙌

  YouTube

  We are only going to need 4 ingredients: 1️⃣ 1 jar (glass, plastic, a tupperware, etc.), the crucial thing is that it has a lid. 2️⃣ 1 spoon. 3️⃣ Water (tap water). 4️⃣ Flour (all-purpose flour, baking flour, bread flour, whole wheat, rye, etc.). The important thing is that the flour has starches, which are the sugars that the microorganisms will feed from and “transform” into our sourdough starter. 🌡️ Temperature is an important factor to take into account! The room temperature should be around 25°C (77°F). This is important as the jar will stay at room temperature until it ferments and the starter is ready. 🥄 The texture we ALWAYS have to look for is creamy, like a porridge. This is our guide star every time we feed and refresh the starter. This way, we can correct this by adding more water or flour, depending on what we see as necessary to obtain the desired texture. ⏳ The process to create a sourdough starter can take up to 5 days. Sometimes more, sometimes less. We will discard a portion of it and continue to feed it until the 5th day when we will notice that the dough will have doubled and even tripled in size. This will be the indication that it is ready to bake bread. As a rule of thumb, 200 grams of sourdough starter are going to be used for every kilo of flour in the recipe. There are now more excuses to not having your sourdough starter at home - it's super simple!

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  Johan Botha

  

  Sourdough Simplified: A Beginner's Guide to Perfect Loaves

  lotuscalming.com

  Sourdough bread, with its tangy flavor, unique crust development, and open crumb, has captivated many. This ancient method, relying on wild yeast and …

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  Johan Botha

  

  How To Rehydrate Dried Sourdough Starter To Start Your Baking

  Tasting Table - Peggy Aoki

  If you jumped on the sourdough bandwagon in the last few years, you've doubtless noticed that keeping a starter alive and in peak condition requires …

• 

  Johan Botha

  

  The 5 minute baguette

  YouTube

  Delicious homemade french baguettes recipe in less than 5 minutes of actual work. Easy no kneading recipe. French breakfast everyday! I insist on 5 minutes of actual work, when the dough is rising or when it's baking this is not actual work as you can (and should) do something else, as I get so many comments saying it's not 5 minutes blablabla! If you enjoyed the video please like it and subscribe to the channel. Leave a comment and post your baguette pics on Tweeter/X or Instagram. Cost For those asking I've worked out that a batch of 4 baguettes costs about USD1.9 (EUR1.8 / AUD2.9) which makes USD0.47 each. This includes direct costs like ingredients, electricity but excludes oven depreciation and labour. For comparison in local supermarkets you can get a similarish baguette for USD1.7. But this one is not on demand, not hot from the oven and I doubt you will impress anybody with it. Tipping Every time you make a batch think about how good are the baguettes, how much you save, how much satisfaction you get and how much love you can share. With this in mind from time to time you can give me a tip. After 1.4 million views I got only 5 tips including 1 from me. My Paypal tipping link (avg 10% fee) : https://www.paypal.com/paypalme/ILoveFrenchBaguettes Or you can use the Super Thanks button on youtube (30% fee). X/Tweeter : https://twitter.com/Voila83Voila Instagram : https://www.instagram.com/p/CuXC4q_hV3L/?utm_source=ig_web_copy_link Ingredients; Flour 950g / 33.5oz, use baker's flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g) Salt 2x good tsp, approx 16g / 0.56oz Yeast 3/4 tsp, approx 2g / 0.07oz Water 730ml / 25.7oz, I use filtered water at room temperature Process Part 1 Mix all the ingredients together until combined, you will see the dough will amalgamate into a ball, this should not take more than 2mn. Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven. Part 2 Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the dish and sprinkle again some more flour on top to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside. Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5). Take each piece and stretch it gently into a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included. Bake at 250 degC (480 degF) for approx 25 mn in a pre heated oven depending how golden you want them. Et voila. Timeline 2mn mixing - 8/10h rising - shaping 3mn - baking 25 mn Baguettes for Breakfast, mix in the evening and bake in the morning. Baguettes for Dinner, mix in the morning and bake in the evening. Baguettes for Lunch or else, mix in the evening and bake when you want them. Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell https://docs.google.com/spreadsheets/d/1wv8Eyd_t6lfJ3-wWIXl0ZryidGp7IO9YA6ZPhDdj5B8/edit?usp=sharing I missed a few things in the video: 1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can't edit the video once posted. Note that it does work with 900g (I've tested) as it's a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion. 2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you're short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough. Or you can use lukewarm water instead of room temperature. 3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it. Oven to be pre heated. Note on flour; Use Bakers flour, also called bread flour or strong flour depending where you live. Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water. Try a few different bread flours to see which one gives you the best result. Note on ovens; Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly. For the Aussie crew links to the ingredients I use (and no I'm not sponsored); Wallaby flour 5kg bag from Laucke https://www.coles.com.au/product/laucke-wallaby-bakers-plain-flour-5kg-4418990 Dry yeast https://www.coles.com.au/product/lowan-instant-dried-yeast-280g-9442391 Sea salt, any one will do https://www.coles.com.au/product/saxa-cooking-salt-1kg-218526 And if you prefer Woolies or IGA you can find the same ingredients there as well. Chapters 0:00 Intro 0:11 Combining ingredients 0:45 Mixing and rising 1:56 Shaping 3:52 On the grill 4:22 Baking 4:39 Baguettes are ready 4:54 Slicing the baguettes 5:40 Ingredients used

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  Johan Botha

  

  Bake Your Way to Heaven With 27 Bread Recipes

  xoxobella.com - Bella Bucchiotti

  This post may contain affiliate links, please see the privacy policy for details. Homemade bread is just special, isn’t it? There’s something so …

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  Johan Botha

  

  Homemade Self-Rising Flour

  kingarthurbaking.com - Brinna Sands

  All-purpose flour will work for just about all of your self-rising flour recipes, but for tender baked goods like biscuits, you might want to …