How To make Carl's Sourdough Bread
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
-from dried. 1 T Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 T Sugar
2 t Salt
1 t Baking soda
OPTIONAL 1/4 c Hops
The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won't take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
How To make Carl's Sourdough Bread's Videos
The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!
Do you have a weak sourdough starter? You may actually be weaking your starter with your feeding method.
Many sourdough bakers get impatient with their sluggish starters, and they believe you can strengthen your starter with more frequent discard and/or larger feedings. This actually WEAKENS your starter.
Check out this one-of-a-kind video for tips on how to strengthen your starter and avoid the pitfalls if discarding and refeeding too early or too frequently!
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CHAPTERS
0:00 Introduction
2:06 Typical Starter Feeding
5:12 Understanding Starter Math
7:56 7 Stage Starter Feeding Cycle
13:23 Strengthening with the Peak-to-Peak Method
15:25 Weakening with Premature Discarding
18:25 The Science
19:14 Common Mistakes
24:56 The Houseplant Example
29:48 Final Exam
31:06 What if my starter still isn't active?
Meet the Man Behind the World’s Only Sourdough Library | Gastro Obscura
According to Karl De Smedt, the man behind the world’s only sourdough library, sourdough belongs to the entire world. Burbling away in refrigerators are over 100 sourdough starters from around the globe, all chosen due to their renown, unusual origins, and often, estimated age.
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Avoid this STUPID MISTAKE when Scoring Doughs
I'm really stupid for not noticing this annoying unobvious mistake when scoring doughs. With this video you will learn how a simple wrong movement can make all the difference between massive and poor oven spring. After fixing your scoring you will be rewarded with a lot better and more beautiful bread and baguettes. This works for both yeast and sourdough based doughs.
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Here are the videos I mentioned in the video:
San Francisco baking institute scoring video:
Scoring baguettes by Karl and Puratos:
Baguette masterclass by Patrick Ryan:
Chapters:
0:00 Intro
0:30 Why score?
4:00 Baguette scoring
9:40 The angle when scoring a dough
13:45 Practicing scoring
#bread #sourdough
How to Bake Bread (No-Knead No Worries)
If you've ever wanted to know how to bake a simple, artisan loaf of bread then this tutorial will show you how to do it.
BCDM6212 POE Project by Carl Olinger - 18004983
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Sourdough Hacks - Karl's Bakehouse
Join Karl Tessendorf, a writer, recipe developer, author and baker founder at Karl's Bakehouse. He fell in love with bread 4 years ago and he’s been baking almost every week since.
Karl exudes passion and his eyes light up when bread is on the agenda. He is determined to share his knowledge and open the doors to sourdough salvation with his bake at home workshops.
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A weekend of free demos and talks by South African Fermenters. Hosted on 24th -26th July on Youtube. Subjects range from mead to wine and from Kimchi to Koji.
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If you sign up for as Patron (2nd membership tier and up) to during the festival weekend you will receive on top of the standard membership benefits;
15% Off Karl's Bakehouse live Sourdough Workshops
After 3 months membership receive a Free Fermented Merch
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No More Feeding or Discarding: Simplify Sourdough Baking Now
In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week.
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