How To make Beer Sourdough Starter
-KYLLIKKI FULLER (BHHJ17B) 1 Beer; flat
1 1/4 c Flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to separate into creamy thick bottom and thin liquid top is ready to use in any sourdough recipe. I do have a good sour bread recipe if anyone needs it reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis
How To make Beer Sourdough Starter's Videos
Experiment Time: Sourdough BEER Bread | LIGHTEST to DARKEST | Foodgeek Baking
The first 1000 people to use this link will get a free trial of Skillshare Premium Membership:
Today I am doing my second experiment on alternative liquids in sourdough bread. This experiment is only beer, from the lightest to the darkest. What difference does it make?
Buy Foodgeek Merch:
Patreon:
Discord:
T-shirt by @samuraiguitarist !
The formulas:
Ad links!
In this video:
Challenger Bread Pan:
Essential Sourdough Baking Tools:
Baking Vessels:
Brovn (glass dome):
Cast Iron Combo Cooker:
Pyrex (or equivalent) glass dish:
Enameled Roaster:
Challenger Bread Pan:
Lames/blades:
Walnut Lame:
Buy razor blades:
Buy cake turntable:
Starter:
Jars for your starter:
Small spatula for starter:
Banneton/proofing baskets:
Round Proofing Baskets:
Oval Proofing Baskets:
Bowls:
Rosti Bowl (used in video):
Bowl:
Bread Knife:
Awesome Bread Knife (used in video):
Good Bread Knife:
Gloves:
Heat resistant gloves:
Baking pans:
Pullman Loaf Pan (small):
Loaf Pan (medium):
Miscellaneous:
Lodge Cast Iron Skillet:
Mockmill Grain Mill:
Bench Scraper:
Baking Steel:
Flour shaker:
Spray Bottle:
Pizza Peel:
Brød & Taylor Proofer:
Silicone Spatula:
Stand Mixer:
Wire Rack:
Precision Scale:
My Amazon store fronts:
US:
UK:
Follow me on:
Instagram:
Facebook:
Reddit:
Music:
Epidemic Sound:
Guitars in the back:
Fender American Deluxe Stratocaster 3-Colour Sunburst
Martin DCPA3
Martin HD28
Line 6 JTV-69
Adlinks!
My YouTube Gear:
Camera and lenses:
Canon EOS R:
Canon EF 24-105mm f/4 II USM IS:
Canon EF 50mm f/1.4 USM:
Canon EF 100mm f/2.8L Macro IS USM:
Screen:
Atomos Ninja V:
Angelbird Atom X SSDMINI 500GB SSD Hard Drive for Atomos:
Lighting:
Neewer Light Stands:
Neewer Heavy Duty Light Stand:
Neewer Light HY-2000:
Yongnuo YN-300 III 5500K:
Yongnuo YN-300 III Power Supply:
Yongnuo YN-1200:
Yongnuo YN-1200 Power Supply:
Tripod:
Neewer Tripod:
Neewer Fluid Head:
Neewer Ball Head:
Sound:
Focusrite Scarlett 18i8 (3rd gen)/Sound card:
Zoom H4N Pro/Sound Recorder:
Talking Head Mic/Røde NTG2:
Voice Over Mic/Shure SM7b:
Gimbals:
Zhiyun Wibill S:
Zhiyun Smooth 4:
#experimenttime #alternativeliquids #beer
Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.
Sourdough Beer Bread with Smoked Gouda and Parmesan
Sourdough Beer Bread
Ingredients
390 grams Pilsner beer (80% hydration ) at room temperature
100 grams levain built at 1:2:2 ( 25g starter/45g bread flour,5g whole grain rye/50 grams water
For the flour mix
95 grams Khorasan
55 grams Einkorn
* I use freshly milled for both flours at 85% extraction. Feel free to change up the flour and use whatever flour you have. Just take note that different flours behave differently. At 80% hydration i find high percentage of white flours results in a more wet dough. While having whole grain /whole wheat in the mix absorbs more of the liquid and also increase s fermentation activity.
125 grams Tipo 00
225 grams Bread flour
For inclusions
120 grams Smoked Gouda,shredded
Freshly grated Parmesan
-Combine all your flours and beer in a bowl. Leave that to autolyse for 2-4 hours
-Add in your levain and mix to incorporate
*I like to mix using rubaud method when adding my levain and salt for about 5-7 minutes each phase to incorporate air into the dough early on and develop the gluten further. A method i learned from videos of Trevor Wilson at Breadwerx.
-Add in your salt and mix again
-after 30 minutes perform a bench fold( as shown on video)
-after 30 minutes perform a lamination fold( as shown on video) this is the time where you add your inclusions.
-let the dough rest for one hour
-after one hour,perform your first coil fold. Followed by 3 more cool folds with one hour apart.
-leave your dough to finish bulk until doubled in size.
-When dough is ready, shape and rest on banetton. Retard in the fridge overnight
* please see video for shaping
The next day,preheat oven to 500F. Score and bake for 22 minutes at 500F. Reduce heat to 450F and bake for another 24 minutes.
Please Like,Share,Comment and Subscribe for more videos ❤️
EASY Rosemary Beer Bread (NO YEAST) Recipe
This recipe calls for no yeast just a good can of lager beer! Very easy bread you can make in 30 mins, no rising time either!
Sourdough Starter and Leaven Explained | Are They The Same Thing?
Levain is a noun in the French language. By definition a ‘sourdough culture’.
Leaven is an English word. It can be a noun meaning the same as above. It can also be used as a verb defining the action of fermentation. ‘I named my leaven Flint’; ‘I use Flint to leaven my bread dough’.
You would not be wrong in using any of these words for describing your sourdough starter.
What is the difference between a starter and a leaven? A starter and a leaven essentially do the same thing. You add them to a bread dough, and they make it ferment and rise.
???? Read more ➡️
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Share your bread pictures here ⤵️
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
Sourdough Chocolate Beer Bread with Tara Jensen
In the kitchen today we've got guest star Tara Jensen (@bakerhands on Instagram, and author of Flour Power: The Practice and Pursuit of Baking Sourdough Bread)! She's teaching you how to bake Chocolate Beer Bread, a bitter and malty loaf using sourdough starter. It's easy to make, versatile for both sweet and savory pairings, and perfect for these fall days. Watch Tara mix flours, cocoa, beer, starter, and salt, and then work the dough with the slap and fold method. After shaping and rolling in oats, she scores the loaf and bakes it in a Dutch oven.
Follow Tara Jensen:
Buy her book Flour Power:
Get the recipe:
Dough whisks:
Digital thermometers:
Cloth-lined 9” oval brotform pans:
Emile Henry Artisan Bread Baking Crock/Dutch Oven:
Chapters
0:00-0:56: Introducing Tara Jensen and Chocolate Beer Bread
0:57-1:48: Mix dry ingredients for the dough
1:49-3:44: Add beer and sourdough starter and mix the dough by hand
3:45-6:11: Scoop, fold and stretch the dough
6:12-8:33: Turn out, pre-shape, cover and rest the dough
8:34-10:27: Shape the loaf, roll in oats, and chill for 12 hours
10:28-12:23: Use the poke test, then score and bake the bread
12:24: Voila! Chocolate Beer Bread!
What’s the easiest way to look after your sourdough starter? #sauerteig #sourdough #sourdoughstarter