Mastering Your Sourdough Starter - A deep dive into Flavor and Acidity

With this video you will learn all you need to know about the flavor and acidity of your sourdough starter. We will closely look at different sourdough starters and their role in the fermentation of your bread.

We will look at the products produced during fermentation, mainly ethanol, CO2, lactic acid and acetic acid. Then we will deep dive into different sourdough starter types and compare their respective fermentation. Afterwards I will give you some tips on how you can bake with local flours.

Links:
Support me by buying me a pack of flour: https://thbrco.io/support-me
Get my starter: https://thbrco.io/my-starter
Purchase a pH meter to measure acidity of your dough: https://thbrco.io/ph-meter-advanced (affiliate link, I will earn some money in case you decide to buy it)

Also big shoutout to Jan-Pieter van den Wittenboer who helped me with the pH experiments!

Chapters:
0:00 Intro
0:24 The microorganisms
1:17 The fermentation
2:00 Different starter types
3:33 The fluffiest dough
5:50 Achieving a more sour bread
7:10 My preferred starter

#sourdoughstarter #sourdough

Видео Mastering Your Sourdough Starter - A deep dive into Flavor and Acidity канала The Bread Code