Steve has been working a lot lately with sourdough culture and making bread so we decided we’d share some of the knowledge with you. Let us know if you have any tips!
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Dave & Steve.
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hello and welcome to sourdough bread this is something that I absolutely love it's beautiful that's wonderful and you form a huge relationship it's like having a little a little pet anyway I just want to say to you so Stephens a very keen Baker he's been baking every day sourdough breads I don't know for a good while now anyway I'm really experiment I'm not much of a baker I don't bake much at home so I'm gonna ask the questions representing you guys and try to decipher what is sourdough bread and we're going to show you how to make a mother and were gonna show you how to bake a sourdough loaf so when I'm talking about sourdough bread I'm talking about making 100% wholemeal sourdough we're using a wholemeal spelt you could use whole milk wheat or whole meal right whatever grain you prefer okay first question Steve what is a mother a Matsumoto's know discover okay back to basics point sourdough bread sourdough bread is taking traditional bread bread which is normally flour some form of rising agent being a yeast traditionally or traditionally all rising agent was sourdough culture but now in modern day society that we use commercial yeast which is kind of artificially produced in a lab and that kind of pops up of bread really really quickly whereas sourdough generally I'll leave it proof for 6 to 12 hours or even 24 proof meaning leaving it to rise before it even goes into you right because this is a proofing bread is it yeah and this the mother culture will be your wild yeast so that was my next question and let me let me jump ahead of it Steven darling so what is a mother and what's a mother got to do mother culture okay so let's make her own mother culture so here's one here this one I've probably had for about six months now and I feed it daily this is like having a little pet it's my good friends that Ursula it's Kirsten Ursula it's not every Bolivar okay okay so this is how I will make a mother culture I would say starting from scratch starting from City so this is for anyone a pen it's interest in sourdough this is how you make a mother so you get a jam jar any type of all jar you have you will get whatever flour you want to make this out of so I'm using 100% wholemeal spelt you could use a hundred percent whole milk wheat 1% wholemeal rye okay or squidgy is white if you were into just make a quince fly yet and absolutely so I'm gonna put in I'm gonna put in about a quarter a jar of flour Oh beautiful beautiful next we're gonna get water so boom we're gonna cover this in water just literally cover just literally cover we're going to mix around so there's no lumpiness we don't want a too thick and we don't want a too thin to me that's a little bit if it's more moist it will attract more yeast quicker so generally I will always air mine on a slightly more moisture so okay I'm gonna ask a really important question Stephen so what are the benefits of eating sourdough on ye should we be interested in whether people of yeast allergies can often take sourdough bread okay that doesn't sound that attracted to me I don't know because because you're using wild geese that were partially digests the bread for you making it a lot easier to digest also the yeast are full a lot of probiotics which are good for yourselves healthier from healthier for you yes yes easier to digest and you think one two you can control the flour that ingredients that are gone into your bread and three there's a wonderful harmony in relationship something so beautiful about making your bread and by having a mother culture it means you have to feed it daily and as a result your baking bread daily Steven bakes bread every day with his son P oh they tend to bake bread every day uneven and it really doesn't take long they just like we get enemy feed our bread and it's like feeding the patch you know and it's a danger bread or feed your mother well feed the mother culture okay boom so I've mixed that boomer can you see like that and literally I will leave that for about five to seventy Ajani can you start in there I won't even feed it I will just leave it just leave it and it's really just like kind of like lumpy brown water yeah just leave it leave it and neglect neglect it for a week come back and go oh where there's bubbles in it and you'll smell it in a grunt taste because it tastes a little bit brewery like this smell it just smell like it just smell like alcohol or like hops ear yeah so I'll take that now okay so now to feed my bread what I will do so now I have what one would call a culture it may not be that active the way you can see how active the culture is is the amount of bubbles going through it active means the amount it's gonna raise your bread yeah so we have our mother culture here so I'm gonna one I'm gonna show you how to feed it so to feed it I'm gonna pour half of the culture out which which I can make a bread and now I'm gonna just feed it its guest this time my little darling okay so here we go eating time Peter okay boom so we're gonna put an equal part equal part flour so babe so the same just the same amount it kind of flowers just getting the same kind of bits again it's getting used to same amount of food a little bit of water and again you don't be – you know some people are measure theirs and be very kind of clinical about I tend to just be like a freestyle that's kind of your style those know ya just mix it through have some freestyle freestyle and Steve and beautiful beautiful okay so that's her fat you know if you do live in a warm climate you will have to feed it kind of twice daily if your are going on holidays put it in the fridge you will keep it for a week and you don't have to feed everyone up to feeder for a week or give to your friend gives your neighbors yeah anyway right okay Beth okay bump so I have my mother culture there also known as a lever levan for French for rising agent and so I'll take that there another side okay I want to make a bread I want to make a 2 pound loaf tin this is a 2 pound loaf tin so I'm going to take that there I'm going to pour in flour I tend to freestyle everything you know you can do it whatever way you want to put I'm gonna add in flour brilliant I probably added in too much that's 200 grams okay I'm gonna add in a good pinch of salt both a nice pinch yet beautiful now I'm gonna add in water so now what I'm doing is I'm creating and I'm taking my mother culture and I'm creating a lever so I'm creating kind of a bigger mother culture if you will so I'm going to mix this and again I don't want it too moist and I don't want a to draw you can see right now it's too dry and this might sound weird to you but you'll you'll really get it as soon as you start playing with it it's a very organic process like it is I know myself I don't bake but when I'm in baking bread there's an instinct I think it's maybe it's passed in over years or whatever it's in our DNA to switch off your thinking brain and just get down with your bread you'd probably normally use your hands which use a spoon I tend to use a spoon because I tend to make quite a quite a wet dough and the reason why I make it wet is that say sourdough bread another this is in my other sales pitch a sourdough bread it's a traditional commercial yeast bread within a day or two it's kind of it's only good for a toast that's gonna drive it to my amp but when you do make your own bread like this one here because I made it quite moist I'll get at least a week out of this this will stay fresh well I've got that yeah and you can control the moistness of it and because it's called sourdough bread it has kind of a slightly sour acidic taste way you can see when it's done it's literally ending up three ingredients there's a wholemeal flour some kind whole-grain flour with this water and there's the sourdough culture so it's really authentic natural pure goodness yeah so I'm gonna leave that sit for about six hours you know I'm gonna go off at my day I'm gonna come back and I'm in the kitchen and I'm kind of cooking I go oh yeah I must must get that bread on again so come back set so he's been sitting for six hours he's gonna be more like my mother culture in six hours he's gonna be bubbling it's like oh great I got a big mother culture time to turn into a big loaf of bread so again I'm gonna add in flour I'm out in about 150 grams and you can't change your grain and you can't change your flour just always keep the same flour with your mother culture so you just start in other cultures that we were saying Cleveland don't start many mothers so this one is a little too too dry for me I like to air in the wet side and okay will you boil up ten yeah so today's gonna grease the tin just put a little bit of oil around it just so we can get it out really so little oil and I'm just gonna put it over the oil and you get a bit mix around yeah that's ready to go so I'm gonna put that in my loaf tin you know if you did have a little bonnet on you know this will be baskets you could know you had an idol and you don't you could just use one like this because I'm using spelt it as lower levels of gluten I'm gonna pour it in here my beautiful brother has greased it already thank you David oh you're very welcome mr. Flynn I'm gonna leave him now to proof to prove means to be left in a warm environment typically around 20 degrees generally I leave it proof for about 12 hours so what I often do and winter I put up my hot clothes press in summer I'll just leave it out in the counter so leave it in the counter go back my day days work done uh how are you love and I come back and look that's it she look like she beeps oh rise up question rise up a decent amount probably she won't double but she'll go probably another third she'll have bubbles in her she's ready when you see her like that Stephanie is she running absolutely so I will put that in the oven and boom I have a makeover I generally bake it for about an hour or 20 minutes at about 160 degrees okay you get it out like this and you leave it cool leave it cool and then cut it but you'll see that for wonderful like to be lots of experiment and with you'll have to play with it genuinely I really I'm trying to inspire you that there's such a beauty and romance in it a good indicator of if your yeast or your sourdough culture is working this have a look at that look at the texture the bubbles of the bubbles are the micro checking right as you can see Stephen could talk about this all day okay well we're trying but you see the way there's all bubbles that indicates your yeast is working greater your serrator culture is working great Flint will you break bread at me I would love to break bread with you if they are I thank you mr. Flynn oh how cool is this is what I made what wild garlic I picked some wild garlic in the woods my god it's wonderfully moist it's fantastic it's really delicious to Telos yeah this is teal my son helped me make us goes great you know I love toast nip on a bit of avocado cream cheese or sour kraut where any type of pesto homeless it's a wonderful snack I anyway under Beauty is sorry if you do go to the trouble of making your own bread you're gonna eat it and this is so good whew and there's nothing like giving a present of it really yeah but any question Jeff Bates over leaving below steam I'll get back to you as you can see he's extraordinary passionate about sourdough bread and thanks for watching thanks for watching hope it was of use to you really do share with anyone to clean Baker that might be interesting separate below I'm learning I'm I got this about six months I'm sure there's people out there I'm sure the speak right there that know much word and we do so this is our this is Stephens take on it what I will Jewish I'm their pungent cheers bar