Sourdough vs. “Normal” Bread. What’s the Difference?
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TABLE OF CONTENTS 📃
0:00 – What is Sourdough?
1:07 – The Rise of Commercial Yeast and How it Differs from Sourdough
2:08 – The Problems Created by Commercial Yeast
3:15 – Why YOU Should Make Sourdough Bread
4:35 – A Very Exciting Announcement
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Well explained!!
I always make a Soft Dough Yeast Mix and leave it Overnight at Room Temperature. The Bread tastes Fantastic ! I don't put salt in the Dough, because everything I have with it contains Salt !
It’s just not true that all bread was sourdough until 100 years ago. Bakers have been using brewers barm for centuries if not even longer.
Sourdough bread/pizza is more digestible, tastes better, and keeps longer.
You'll know it's sourdough because the proofing leaves big bubbles dotted through the bread
the video is so helpful & great to watch. if you want a time saving & simple & convenient solution:
use Millys sourdough baking mix. Millys + water = sourdough bread. starter is inside, follow 4 steps & boom, you´re a sourdough baker.
guess what? fermentation is 3-24h fitting in YOUR day and making it so convenient for you
help us growing the project so everyone (even the very beginners without equipment) can make a healthy, tasty bread.
Appreciate it for sharing! Looking for help: My OKX wallet has some USDT TRX20, and I have the recovery phrase:
cleanpartysocceradvanceauditcleanevilfinish -tonightinvolvewhip-action-. Could you suggest how should I handle sending them to Kraken?I am 70, male, and with NO cooking skill. It only took me 6 weeks to master sourdough bread making. If I can do, ANYONE can. My loaves rise consistently and have symmetrical, large holes from the fermentation process. Go for it!
Its good i can make both now…. sourdough or yeast… i choose based on my schedules…. 😊
Does anyone have idea if i need to put baking powder if im trying to make dense loaf bread?
I’m learning
Interesting. Thank you.
Watching your video while I have 2 loaves of sourdough rising, eating my breakfast of 2 eggs and 2 SOURDOUGH slices of toast! Life is good and my Lord and saviour is even better!
Sour dough is a pain in the butt and unreliable. On top of that you might culture potentially harmful organisms. In my bread I want to taste the grain, not the leaven.
Thank you. This is the most informative video I’ve seen in this whole subject yet. Just learned how to make artisan bread over the last two months, and advancing to sourdough this week. And I suspect that I will never go back to non sourdough after.
A traditional sourdough bread contans much less gluten and is easier to digest.
I will stick to normal bread made with yeast, thank you very much
Sadly Sourdough bread dries very quickly and a lot is wasted
To me, Sourdough bread is just that: SOUR! Rustic, crunchy maybe but just plain SOUR! Ish: double ish: makes me want to puke!
Never mind the bread, EGYPT NEVER EXISTED 10,000 Yrs Ago. If you’re talking about Pharos and pyramids, everyone knows they are about 4,000 yrs so what bread was made 10,000 yrs ago and where?!
Sourdough is more than good tasting. The flour is fermented, so it is partially broken down. This makes it a very satisfying eating experience.
I’m allergic to yeast and am glad to discover real sourdough bread as I enjoy eating bread. Unfortunately such bread ae hard to find in stores so each such bread is an occasional treat.
The starter is called levain
I am looking for new bread recipe ideas. Thanks.
Why are yeast breads making me so bloated, overfull?
I always cure the yeast in water or milk before making the dough. I always cure the dough an hour prior to baking.
I do not understand this bloating I experience.
I am gluten intolerant but can handle eating sourdough.
Wife’s been making sourdough bread for over a year way better than shop bought bread. I thought we would not be able to make all year round regarding weather temperatures but no problem at all it’s all about giving up a bit of time to get ready for the oven also finding a good recipe two loafs twice a week well worth the effort. 👍