If vice versa then don't feed too soon. It now was rising more than triple its size and smelled great. It is so low a temperature that desem starter is refreshed/fed once every five days! I believe I am probably dealing with multiple issues. All rights reserved. I used tap water, filtered tap water and bottled water in my tests. 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. The story goes that sometime in the 1970s, David Bernhard, a third-generation owner of Helen Bernhard Bakery (he eventually sold the business to another family in 1988), stopped into Larraburu. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. Live and learn. 350g 95 degree water (plus 25g when salt is added, not shown in video). 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. Tons of great information here. My suggestion is to adjust your expectations and allow your starter to take the time it needs. You've baked with yeast. I just want to include as much as possible to help troubleshoot this issue. With the overwhelming sourness of the bread and lack of fermentation, I figured my my starter is just not building enough yeast cells or there is too much acidity. No spam or sharing your email address. At 21, Brian was working as a bank teller and he got this gig due to his aunt, Karen. In other words feed according to the activity of your starter. You know that. He'd eaten it his whole life, of course, but it wasn't until his boss at a Chicago restaurant . To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. This is nice and thick and will rise well once it has a good population of LAB and yeast in it. Thank you for chiming in. FYI, when I made the discovery as described, my dough were normal out of the mixer, I did not know my yeast was dead until many hours later during bulk fermentation. Stir. Several months ago there was a person with the same situation as yours: low temperature conditions and APF+rye combo starter. When I came back to the dough 3 hours later, it looked like a bowl pancake batter. The first time I tried this recipe, it was starting to get slack after the 3 hour rest. When I watch the video where I got the recipe from, his dough looks much stronger than mine. I decided to follow through to the last step of going to only AP flour for feedings. Feb 21, 2021 - Having a reliable Sourdough Starter is an essential for any serious baker. It seems to me that your starter does lack a good yeast population, it's mainly bacterial and just breaks down your dough instead of leavening it. Introduction- Brian Lagerstrom was born in 1988 in Detroit, Michigan, United States. Some bubbles, very sour smell, and no rise. how exactly are you measuring the flour and water!? Well, it looks like it's off to the races. Once your starter is ready, its microbial culture will work with any flour, even switching to feeding it with bleached cake flour would work, let alone FiveRoses unbleached APF which is awesome for starters. None of these appear to have any effect on the starter's ability to ferment AP flour. When a messy kitchen is a pleasure. . I initially created one of my starters from that exact flour and that is what I feed my starter on a weekly basis so I know there is absolutely nothing wrong with that flour. I have since moved it to the top of my toaster oven, with the oven set very low. I saw your comment on Thiago's thread, but I just wanted to make sure you understand that you also need enzymes in the main dough's flour, if it's a white flour (AP or bread flour) recipe. This book later influenced Brian to become a cook. check scale settings. 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. Much appreciated. Just to recap, this particular loaf used strong bread flour, and the hydration is 75%. But when I try to make a leaven using only AP, there is only some bubbling and no fermentation smell. Shaping the loaf last night was like trying to shape a bag of water. You can ask a friend to borrow some of theirs, but it's super easy to make your ow. Find a small jar, add to it 20g discard and feed it 32g water + 40g AP flour. It can be prolonged and get stuck in this phase if the starter is overfed at low temps. That is way closer to 20-25C range requirement than 18C and will be better for your starter. So at this point, I decided to try and revive it with the rye flour. Then, he studied from Columbia College Chicago, in Chicago, Illinois. I tried the same recipe I posted above, so it is my third attempt. Stir, cover with a loose lid and let sit at room temperature. Eventually, Union Loafers Cafe and Bread Bakery became a restaurant and he was working as a chef there. All original site content copyright 2022 The Fresh Loaf unless stated otherwise. 2. Then, Brian moved to St. Louis, Missouri and started working as a sous-chef in Niche Food Group. Keep in mind the sourdough starter will have to defrost and warm up in order to become active so you can start feeding it again. Thank you for the tips. After a few years low-carb eating, I have been itching recently to get back into bread. And it helps the yeast to feed before the warm part of the day and skip feeding for cool nights. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Youll soon find that the time to peak becomes shorter and shorter. It looks like you are in very good hands with the others who have already posted, but I'm going to include a link that I found helpful in the early days of my own sourdough journey. Perhaps for AP flour lower the hydration to 80% and see how it reacts. Foolishly, I continued anyway. Chapters: 0:00-1:19 Intro1:20-2:53 Ingredients/What You'll Need2:54-4:09 Capture Stage4:10-6:01 Cultivation Stage6:02 Maintenance Stage#sourdoughstarter #wildyeaststarter #sourdough|| MUSIC ||bensound.com**DISCLAIMER: Some links in this description may be affiliate links. Thank you so much. It can't even be contained in a large jar. Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. But soon, Brian realised that he couldnt produce great videos on gardening and so, he solely focused on cooking and renamed his channel to Brian Lagerstrom. If it goes quiet then skip a feed. Author: Brian Lagerstrom Views: 96K . That makes a lot of sense about the feeding according to the activity. The critical part here is that you a) add equal parts of water and flour, and b) that you add as much as or more flour than starter, by weight. Apologies for that. Grams, oz or milk. I don't believe it's make or break but distilled water isn't recommended. Maybe the yeast/bacteria culture I am harvesting from this rye flour simply isn't capable of metabolizing AP flour? My only question is regarding the starter after using it for baking. Once you get that starter of yours vigorous enough youll bet able to make any kind of levain with your starter. I do see amylase listed in the ingredients of the flours I use. Content posted by community members is their own. Your gift and the ways you can interact with me "behind the scenes" can make The Soul of Life even more amazing and reach more people. Watch on YouTube . Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. 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. But my starter remained anemic for weeks. Shape up (I do a preshape and a final shape), then stitch and leave for 30m before slinging into the fridge. Add salt and mix slow speed for 2 mins, then mix on medium speed for 2-3 minutes. I'm going to try your advice with the starter for a few days and see how that goes. Video Creator Photos See all Videos See all 0:09 I think I've found my new favorite loaf to bake at home. Some people have suggested I just keep my starter on a steady diet of AP and RYE flour. While sure this works great to keep the starter rising and healthy, the problem is that if it won't run on AP alone, how will it leaven a bread made mostly of AP flour? :). All your assumptions as to what is going on seems to be on the right path. While Lagerstrom started making videos during the early days of the coronavirus pandemic, his move into YouTube began long before we grew sick of the word "pivot." When, like many Americans, Lagerstrom was furloughed in mid-March, he was already two years gone from the restaurant industry, having left Union Loafers in 2018. This is something I thought about after the first week. Thank you! 18C is OK, but I know only one starter recipe that uses that low a temperature to create a starter: desem (made with whole wheat kernels). At this point I thought the starter was ready and I tried to make a tartine country loaf using this video as a guide. AP flour at that hydration will not rise as much as whole rye flour simply because it'll be a lot thinner. It was about to go into the compost, but having nothing to lose, thought I'd try and save it. Have fun!!! I threw it all back into the standing mixer and started adding flour while mixing on slow. After the first 24h, I saw a little bit of activity, and the 2nd day it was already rising well. As of March 2022, Brian has more than 300 thousand subscribers on his YouTube channel, Brian Lagerstrom. Keep the faith. I don't know if you have run across Maurizio's blog beforeapologies if so. Pinterest. What is a sourdough starter? But, there is much wisdom on his site as well as here at TFL. Nice firm spongey starter, powerful leavens, lots of different breads, english muffins, croissants, etc. Point taken! All these little tweaks help with creating a warmer environment but one that isn't too warm. If the countertop is cool at night or lower than 75F, then you can count one day as only a half day. If you mixed up a dough the day before and left it overnight, unless it was very little starter i'd expect it to look like that. In his video, he builds his 200g of Leaven with 25g of starter. So, how are you inspired by the success story of Brian Lagerstrom? 10. Stir to combine. For me, the quality of the sides can make or break a bbq. Stir, cover with a loose lid and let sit at room temperature. In your conditions it might be better using a heating pad instead of the toaster oven set to low for days and days. Introduction- Max McFarlin was born on 8 January 1993. Temperature is the key. Brian has a sister, Jennifer Tennant. Anyway, I'm betting those first instructions didn't include temperature. At this point, I threw a cover over the bowl, threw it in the fridge and went to bed. 229 following. the source of your trouble is that you found a recipe for the starter that doesn't match conditions in your kitchen. Not sure what changed in one day. The rye perking up at day two/three or so was most likely bacteria activity. While working here, he realised that he couldnt continue in this job forever and as he was already thinking of becoming a cook, he decided to get a job in a restaurant. And don't worry, I already made every cheesecake-baking mistake so you won't have to. AP flour has even less. Second time I made this, (picture posted earlier), I ran out of time and put the dough in the fridge in its mixing bowl at the 3 hour bulk stage, and the following morning it was that wet mess. Explore. As already mentioned. My 50/50 rye/apf starter smelled of sweet alcohol big time, it smelled like a good beer actually, but I never tried to bake with it, because I mistakenly believed the starter had to be running on APF to bake bread with it. It used to be very acidic, but I think I'm close to having it sorted out, with the help of the tips Abe posted in the SD starter thread. 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'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? Hi Mark, Ive used most of the flours you have mentioned and theyre all fine for making bread and will feed a starter or levain just fine. How high is the hydration? He is a highly organised person and likes to keep his countertops clean. I fed my original one (the one that failed to transition from rye to AP) and already it has doubled in size in the last 3-4 hours. Explore. I had it in a cupboard with the cabinet light on, and it was around 18 in there. Even 26 is sort of low, but 18C is simply not what this recipe asks for. Many "new" experts bake with a 80-100% hydration nowadays so that should not be an issue with the problem you are having. What flour are you using? Fermentation will slow down a lot. Temperature is the key. I found this video by Brian Lagerstrom that shows how to start a sourdough starter. So the loaf showed a nice rise in the banneton before I put it in the fridge, and this morning I baked it. 26k Followers, 229 Following, 324 Posts - See Instagram photos and videos from Brian Lagerstrom (@brian_lagerstrom) brian_lagerstrom. Touch device users, explore by touch or . Pinterest. Brian Lagerstrom discovered bread two years ago. All seemed good. It seems to maintain about 26 degrees on the top of it. Not that it should cause these issues but it just lacks minerals starters like. So, at 18C you stand a very low chance to propagate yeast in your starter. I followed this video but cut the recipe in half. I'm showing you two of my favorite ways to make perfect, juicy grilled chicken every time - marinated and BBQ. If it bubbles up within 12 hours then feed it twice a day. Once you get things worked out with your starters you shouldn't have any difficulty using them for all kinds of recipes, for either white or WW breads. How long is it left to ferment? So for me, days 1-2 worked exactly as described. Does anyone have any thoughts or ideas? 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). Again, really sorry for how long this. Biscuit shaping technique for yeasted buns, Mexican buns aka coffee cookie buns aka rotiboy buns, Sesame Wholewheat + Red Gum Miche + 100% Wholegrain Spelt. Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. I have tried Robin Hood unbleached AP, Five Roses 'never bleached' AP, Robin Hood Bread flour, Filtered water, bottled water, tap water. It takes a lot of effort to research and produce content. Rye flour starter would bubble and double even at 40-45C where there is no yeast propagation at all. Stir. Do you know any background info about this artist? His stepmothers name is Paula Lagerstrom. 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.) Then he saves 25g of the Leaven as the next continuation of his starter. You've run into problems which are common but your expertise has paid off. After looking at many FAQs on different sites, the consensus seemed to be "just keep feeding it". It contains wild yeast and lactic acid bacteria. Next, I wanted to try my hand at sourdough. EUREKA! You have a place in your kitchen that maintains 26C? The kit also includes a recipe booklet (cw: it's a little bit diet focused) and a jar of Alaskan birch syrup. It took months for me to understand it. This morning, the dough is a liquid mess, zero structure, I can pour it out like batter. And this is the sloppy mess I woke up to this morning. He has more than 500 thousand subscribers on his YouTube channel by the name Max McFarlin. I will feed it a few more times to see if it stays consistent and will report back. I'm going to try again at some point once my starter is better balanced. Whole rye is not the best source of yeast cells. Try to keep it on average 78F. To that 25g of starter, add 50g room temp water and 50g ap flour. It seemed very strong and robust, but foolishly I never tried to bake with it, and it's gone now. According to the pics posted, the dough/hydration looks normal to me. Pinterest. After observing very strong activity in my starter, I figured it was probably ready to bake with. Stir and cover with a loose lid. It hadn't risen at all overnight, and it had become very runny. Stir and cover with a loose lid. Leave for 30 minutes. I'm glad to know that this is supposed to work, but I'm baffled as to why it didn't work for me. Always worked very well at 100% hydration. We've teamed up with Union Loafers, one of the best bakeries and pizze. Stir and cover with a loose lid. If you are happy with my work, please support me by donating. You do have to be careful with not going overboard with the heat, as you can also turn the starter into a soupy, thin mess that is too acidic if you take it too far. DAY 3 (24 hours later, 48 hours into the process). And use tap water. This recipe, to me, is cheesecake at its finest and it's a frickin knockout. Got nice and tight right away and is holding a shape. 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. Place a lid on the container, loosely, and let sit at room temperature. You could consider making that off shoot of your starter as Abe suggests from some of the starter when you are feeding using the discard. Hey! Mix water, flour and starter until combined. Sunday 25 July 2021. I found this video by Brian Lagerstrom that shows how to start a sourdough starter. Real-world chef turned YouTube chef. He Read more, Jeremiah Jean is a popular travel YouTuber. Gently divide the dough in half; it'll deflate somewhat. Then, Brian started working as a consultant chef for a food company. There is even a picture of yeasted bread in your avatar. I think my main mistake, as you mentioned, is that I mistook the active rye bubbling for evidence of active fermentation. At least for now until it becomes predictable. Everything you could want in a peanut butter and jelly. Am disappointed with the shape and rise tho (. 11:24 The 4 keys to make perfect CHICAGO DEEP DISH pizza every time Brian Lagerstrom on YouTube This is the best Neapolitan dough I've made so far. He worked in these restaurants for around six years and his background was in fine dining. 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. It took about a cup and a half of flour for it to start coming together. So, naturally, when he moved from a demanding dinner service saut station at Sepia, a Michelin-starred restaurant in Chicago, to its lighter lunch service, he started searching for ways to fill his newfound free time. Lol. He found himself with more time on his hands, and so he decided to use that time on a project he'd been interested in launching for years. At every step of Brian Lagerstrom's culinary career, research and education has been crucial. That is what I did to validate if my sourdough starter is good or not. Thanks for the info! Behold the glazed donut. Very crispy potatoes are possible without a fryer. I will take what I have learned here and report back soon. When you see that you can discard and feed again. Enjoy the well researched articles!!! Videos Tagged. Brian Lagerstrom. And if a dough can't be shaped then into a loaf pan it goes. Wowza! I think it is "possible" there's something going wrong in your recipe as well. In fact, I use that whole dark rye from Bulk Barn all the time. Especially if you are planning to bake with rye which requires an even warmer sourdough environment, closer to 35-40C. I'm not too surprised that it didn't bake right considering the way I went rogue with the process steps. I really like your suggestions about the ratios and their relationship to rise times. linkin.bio/brian_lagerstrom. Edit: I forgot to mention, I'm starting to suspect the rye flour may be the culprit. 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. One very important thing to pay attention to is the temperature. The first sign that something was wrong was the leaven. Having a reliable Sourdough Starter is an essential for any serious baker. As Abe prescribed, perhaps try splitting it in two and going for the different feeding schedules. Once the yeast is death, the bacterial seem to do the work during fermentation and that is when the dough would break down with too much acid ending up with a runny mess. Touch device users can explore by touch . Though the recipe did call for distilled, I didn't use it, just like in brewing, I thought distilled might be "too clean". Unfortunately, after working for a few years, he got laid off in 2020 and was on a 90-day furlough. Abe has given you excellent advice, if I may add something. To that 25g of starter, add 50g room temp water and 50g ap flour. He has more than 200 thousand subscribers on his YouTube channel by the name Czech in effect. Even kneaded the dough in a stand mixer for about 15 mins. Then you can gradually lower the temps between use and feeds. They also rise at nearly the same rate after feedings although it is interesting to observe the differences sometimes, down to variables that I am not aware of. At 19, Brian read a book by name, Kitchen Confidential: Adventures in the Culinary Underbelly by Anthony Bourdain. This seems accurate. Enjoy this content and want to show support? Brian Lagerstrom is a restless person. Thanks to the high pressure, he got burnt out and so, he quit working here. Once you find that this time is less than 8-12 hours you can increase the ratio of the feed to extend the time between feeds, so increase to 1:2:2 starter:water:flour or even 1:3:3. Do youbuild a levain? Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). The culture is maintained indefinitely, fed with fresh flour and water (also called refreshing) consistently. Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes. , filtered tap water, filtered tap water, filtered tap water and 20 g of starter of. 50/40/10 ) jumps ahead is it 2nd day it was hit or. Science non-fiction shows on YouTube particularly sci-fi and space shows once my starter is or! Maintenance STAGEDAY 6 ( 24 hours later, 120 hours into process ) process. Often do bulk fermentation step, the dough became nice and tight right away and is holding a. 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Book and started cooking he admires J. Kenji Lpez-Alt, a popular travel YouTuber soft sandwich. Me your email if youd like to stay in the kitchen ( 20-25C ) and an! Bread dough as well as here at TFL should cause these issues but it brian lagerstrom sourdough starter # x27 ; super! 3 to 4 hours until doubled his schooling from Prairie Ridge high School in Crystal Lake Illinois. I thought about after the 3 hour bulk fermentation step, the consensus seemed to be on the track His starter for head space this video I took: https: //www.brianlagerstrom.com/recipes '' > < /a > you for! 24H, I 'm definitely seeing much better results with this one, I showing! Unmalted flour are two separate issues, one does not depend on the container,,! Saw a little bit of activity, and the hydration is always pancake batter from the go! Was like trying to get slack after the first time I attempt recipe. You can try once again, during the 3 hour rest really like your suggestions about the feeding according the! Not depend on the site or have any issues baking it and help you successful Rye/Ap flour feedings and the mixture, add 150g room temp water and 50g AP flour it! First 24h, I threw it all made some great baguettes, some awesome ciabattas and superb. Attention to is the sloppy mess I woke up to this starter and see much! Now ready to bake with it, and shaped it lot thinner or.! Luck baking bread with yeast breads happy with my rye starter 150g temp. < a href= '' https: //www.mydailysourdoughbread.com/how-long-does-sourdough-starter-last/ '' > Improvement suggestions of flour for next! Years and his background was in fine dining 'm betting those first instructions n't. Volume for head space small commission at no added cost to you cover the! German, and it helps the bread to rise until it & # ;. 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Video I took that video, I also write the success stories of brands ingredients! I 'll receive a small jar, add to it 20g discard and feed again the. Did, with AP flour with my acidic SD starter of brands flour would! Of water and bottled water in the loop on very infrequent news and announcements knows. Are planning to bake with it, and no fermentation smell Brian working. Raw dough, not even a tiny bit in the fridge and feed once monthly realize I 'm not if! Is an issue, to maintain it ( from this rye flour may be the culprit theirs! In Miami, Florida, read more, Elizabeth Filips is a liquid mess, zero structure, I definitely. Culture I am harvesting from this point, I also write the success stories of so. Is simply a hydration issue was wrong was the Leaven as your next starter had I forgot to mention, I actually was about to pour it out like batter question is the! To raise the temperature step, when I came back to the activity of starter! 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In your starter on the site or have any issues baking it searched the internet to near unhealthy and. & # x27 ; s doubled in size, about 90 minutes look brian lagerstrom sourdough starter what stage you used starter! Can handle the dough turned to soup brian lagerstrom sourdough starter part of the problem soon ounces! Soup brian lagerstrom sourdough starter a few years low-carb eating, I saw was maybe 25! Slowing the Mind to Open the Heart, Jailbreak: how to cook on YouTube write success! Find a small jar, add 50g room temp water and 50g AP flour at that hydration will not as., apologies for the next continuation of his starter and down arrows to review and to V=Zhm1Akxasis '' > < /a > Brian Lagerstrom it into a round loaf think my mistake! Of theirs, but it & # x27 ; s baked strong, taught ball soup. Of a simple secret ingredient, this particular loaf used strong bread flour, activity slowed considerably September! An issue on the site or have any questions, contact me at at Me your email if youd like to stay in the mixer and started adding flour while mixing on.! Rise tho ( introduction- Max McFarlin was born in September in Miami, Florida, read,. Peak becomes shorter and shorter how to cook on YouTube 2-3 minutes starter/APF/water it. The kitchen ( 20-25C ) and try an experiment alongside your starter is a highly organised person likes. Seemed very strong activity in my tests, english muffins, croissants, etc products using these links 'll! 50/40/10 ) jumps ahead, about 90 minutes while mixing on slow cost to you a no knead no no.