I forgot my Sourdough in the Fridge for 3 Weeks and then this happened
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I went on vacation and totally forgot about my sourdough sitting in the fridge. I returned and the dough smelt really funky. I decided to bake it anyways to show …
"3.6 ph. probably dissolve a human body. another idea for another business!!!!" LOL!!!
I knew the Irish were into dark humor but I didn't know you Germans were!
Amazing you just never know. 😊
What doesn’t kill you will make you fat. Old Spanish proverb.
Man you are brave!
Nothing Goes to Waste. That would make good Croutons.
Refridgerators also hold many experiments. This was fun.
Lol cats hissing when you spritz the dough
The cat spritzing genuinely made me laugh out loud 😀
I've done kinda this and my fridge is set at 6 degrees. I also keep my sourdough in the fridge. I had a sourdough in my fridge for about three week. I made it with a mixture of yam, rice and barley flour with only sourdough, no shop bought yeast or wheat (though wheat is in the sourdough), oh and a little rye. I thought the rising was not going to be overnight nor easy, poor thing. So i made it quite wet to give it a chance to expand. I put it in my baking tin covered with cling film in the front middle of the fridge so i could keep an eye on it. I was looking for rising and as time passed i was watching for mould. Three weeks some rising no mould. It was already in the greased baking tin, I covered it with another bin and banged it into my halogen oven at 210c for about 20mins then down to 180c for another 25/30mins. Result: it rose with some expansion gaps on baking and it was well edible. I ate it. Must be four weeks ago and i still have a little piece in the fridge. Well, i can't just stuff it all at once there's a thing called obesity. May finish it off today for lunch now that it's come to mind with some avocado that's also in the fridge. My local market, Brixton market 🇬🇧has so many different types of flour, i can't resist experimenting. And i always use my trusty super efficient halogen for all baking. I'm no pro, i live alone and i cook to eat so bon voyage.
After 3 weeks the yeast is pretty dormant – bet if you had let it sit out for a few hours it would have risen more.
You should ditch the banneton liners. Living in the tropics my liners were getting more than a little stinky and I had no option but to bin them. I was shitting myself about not having loaves release from them. A quick browse online and I learned that a decent spritz from a water bottle followed by a good dousing with rice and normal flour followed by an inverted tap on the bench left a nice layer of “ stuff “ in the banneton. End result was a dough that popped out beautifully complete with nice new lines on my loaves!.
Great that you could share that Henrik. This lead me to think about the "no preheating" method (or cold bake). This involves launching the loaf into a cold oven, and letting it heat up with the oven itself at about 160C°. I assume this makes a longer bake, which potentially can result in more acid vaporizing before the crust seals up. People had impressive results with this method, and would be interesting to test if it can also contribute to a less acidic loaf. It could potentially be a good method to save doughs that gone too low on PH
Mmm I have some sort of doubt. You talk about the dough being 120°C in the oven and that's why the acetic and lactic acids evaporate, however, the dough is mostly water and all the energy in the form of heat is being used to evaporate the water. Dough temperature doesn't actually get higher than 94-98°C (depends on the altitude) when it's baking… So maybe that's something that you could check.
Thanks! The video was very cool.
You've just cooked starter!
https://youtu.be/NsPJMRnb80w
This is REALLY interesting. And timely for me. Because I have two loaves in my fridge right now that I should be baking tonight, but I'm too tired, so I'm waiting until morning. I was a little worried about waiting, but I don't think I need to be worried after seeing this. I will sleep better tonight for having seen this! Thank you.
1:50 This is some nasty shit! 😂
To be honest, it looks like all my sourdough bread attempts, before I found your channel 😝 So many many thanks for explaining all the science behind this ☺️
Loved the angry cat spritzes. Good reminder that most doughs can be rescued and tasty with a bit of TLC and good faith! Bravo
Gluten morgen. I love your videos! Did you ever try to bake a bread with Philly Sour? It’s a beer yeast that produces latic acid, alcohol and CO2. Full package 😉
3-Week flatbread, a first!
Bummer man 😳
U eat Wheaty (veggyness in supermarket) products… Good taste and good job! Let's save the mofaXXing planet 🙂
(Video still to be watched) 😉