Once you get the hang of it, making sourdough is super easy! There are various methods and techniques, but there's no one right way to do it. If you bake it to your liking, then it's all good! Properly managing the temperature during fermentation and the humidity during baking will also result in relatively good oven spring. Feel free to ask any questions in the comments. Someone might just answer them😂 00:00 Day 1 00:44 Day 2 01:18 Day 3 02:07 Day 4 03:32 Day 5 04:54 Day 6 06:28 Day 7 06:48 Sourdough bread ----------------------------------------------------------------------- Zassenhaus Classic Manual Bread Slicer : https://amzn.to/3WLoWPW Anova PRECISION OVEN : https://anovaculinary.com/products/anova-precision-oven 有機スペルト小麦粉（強力粉 石臼全粒粉）北海道産 オーガニック 小麦粉 https://a.r10.to/hkOQiu 有機ゆめちから（強力粉）北海道産 オーガニック 小麦粉 https://a.r10.to/hUK5ne 魔法の銅板 : https://a.r10.to/hPvD8Z ----------------------------------------------------------------------- Ingredients : For the sourdough starter : Day1~3 (feed one time a day) 1tbsp whole bread flour & 2~3 tsp water Day4~6 (feed two times a day) 1tbsp refined bread flour & 2~3 tsp water ☆Any kind of bread flour will do. From the first day to the sixth day, it doesn't matter if you use only bread flour, only spelt flour, or only rye flour. For the sourdough bread : 100g(20%) whole bread flour 400g(80%) refined bread flour 100g(20%) sourdough starter 375(75%) water 10g(2%) salt ☆Since 75% is relatively a high hydration rate, it might be good to start with around 65% at first. In that case, if you're using a total of 500g of bread flour, the amount of water should be 325g ☆You can make the starter with as little as 10% of the total amount, but if you use less starter, the fermentation time will be longer. Conversely, if you use more starter, the fermentation time will be shorter. For the leftover starter : 50~60g whole bread flour 40~50g water (add when you bake) ☆Place flour on top of the leftover starter without mixing it and store it in the refrigerator as is. With this method, the water that accumulates on the surface of the starter won't turn black. ☆It is possible to store the starter for several months without using it, but its fermentation power will weaken a bit. Instructions for sour dough bread: 1. Mix all the ingredients together and let it sit at room temperature for about an hour. 2. Do a stretch and fold every 30 to 60 minutes 3. Let it ferment until it doubles in size 4. Shape it and place it in a proofing basket, then chill it in the refrigerator for at least a few hours. 5. Bake in a steam oven at 100% humidity and 230°C for 30 minutes. ----------------------------------------------------------------------- 「材料」 サワードウスターター： １日目〜３日目（フィードは１日１回） 全粒強力粉大さじ２、水小さじ２〜３ ４日目〜６日目（フィードは１日２回） 精白強力粉大さじ１、水小さじ２〜３ サワードウブレッド： 全粒強力粉　100g(20%) 精白強力粉　400g(80%) サワードウスターター　100g(20%) 水　375g(75%) 塩　10g(2%) 「作り方」 １、全ての材料を混ぜ合わせて、室温で１時間ほどおく ２、３０〜６０分おきにストレッチフォールドをする ３、２倍に膨らむまで発酵させる ４、成形して発酵かごに入れ、冷蔵庫で最低数時間冷やす ５、スチームオーブンで湿度100%、温度230℃で30分焼く ----------------------------------------------------------------------- Website : http://www.peacefulcuisine.com Instagram：https://www.instagram.com/peaceful_cuisine/ Facebook : https://www.facebook.com/peacefulcuisine.ryoya Other Channel : https://www.youtube.com/c/RyoyaTakashima ----------------------------------------------------------------------- Equipments & etc: Camera : Sony A7SIII Lens : FE 24-70mm F2.8 GM [SEL2470GM] Lens Filter : Kenko variable NDX II 82mm Mic：SENNHEISER MKE600 Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7 Edit : DaVinci Resolve Studio ----------------------------------------------------------------------- #sourdough #bread #starter