Thank you for chiming in. But, there is much wisdom on his site as well as here at TFL. I hope you've been touched in some way by my work producing more than 70 episodes over the last two years and agree with me that this show really helps people live more purposeful, healthy, and vibrant lives. How long is it left to ferment? Then you can gradually lower the temps between use and feeds. Today. Rich, seared pork belly cut by herbs and fresh pickled veg on a light and crusty baguette. If it goes quiet then skip a feed. It used to be very acidic, but I think I'm close to having it sorted out, with the help of the tips Abe posted in the SD starter thread. Good luck on your journey and have patience! -Maybe the yeast/bacteria culture I am harvesting from this rye flour simply isn't capable of metabolizing AP flour? As already mentioned. Explore. Each one comes with a small packet of dehydrated 125-year-old Alaskan sourdough starter which was originally Laurel's great-grandfather's! View Brian Lagerstrom results including current phone number, address, relatives, background check report, and property record with Whitepages. Introduction- Elizabeth Filips was born in Read more, Some interesting facts about Brian Lagerstrom-, Kitchen Confidential: Adventures in the Culinary Underbelly, Inspiring Biography of Max McFarlin (Wiki), Inspiring Biography of Jeremiah Jean (Czech in effect) (Wiki), Inspiring Biography of Elizabeth Filips (Wiki). linkin.bio/brian_lagerstrom. At what temperature and how long for? Once you find that this time is less than 8-12 hours you can increase the ratio of the feed to extend the time between feeds, so increase to 1:2:2 starter:water:flour or even 1:3:3. Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. I'm following Brian Lagerstrom's sourdough starter guide, and I plan on following his beginner sourdough bread guide ( link ). Feb 21, 2021 - Having a reliable Sourdough Starter is an essential for any serious baker. EDIT: forgot to mention that I maintain two starters, one rye/WW/AP and one strictly AP, and they both work fine and interchangeably if necessary. I'll need to mention this to Thiago, as well. Once your starter is ready, its microbial culture will work with any flour, even switching to feeding it with bleached cake flour would work, let alone FiveRoses unbleached APF which is awesome for starters. My best recipes for the classic thick juicy steak burger plus two variations not to be missed: a Buffalo Burger with celery relish and a French Onion Burger. Thanks to the high pressure, he got burnt out and so, he quit working here. Sometimes the AP rises vigorously and quite a bit faster while other times the rye/WW/AP mix (at about 50/40/10) jumps ahead. Maybe the yeast/bacteria culture I am harvesting from this rye flour simply isn't capable of metabolizing AP flour? Foolishly, I continued anyway. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Explore. Each a little more involved and more delicious. 30-33C is the best, 26-27C is the lower end limit. With all the flour I added, only now does the dough look like the one in the recipe video. At 21, Brian was working as a bank teller and he got this gig due to his aunt, Karen. Former chef showing you how to cook on YouTube. Thank you so much. Sometimes, I also write the success stories of brands. Max McFarlin is a popular food and travel YouTuber. The culture is maintained indefinitely, fed with fresh flour and water (also called refreshing) consistently. Very crispy potatoes are possible without a fryer. 324 posts. I've read through it carefully. I will take what I have learned here and report back soon. Grams, oz or milk. Brian Lagerstrom 5/19/22 Brian Lagerstrom 5/19/22 Onion Rings 2 Ways Making onion rings at home can be messy and a little time consuming, but you won't be thinking about that when you're crunching into a hot, crisp beer battered OR extra crispy ring dipped in creamy, tangy sauce. I realize I'm making things confusing by posting in both threads and changing subjects along the way. Unlikely. Watch on YouTube . I knew something was wrong with my starter. The water is kept at the same temperature. The first time I tried this recipe, it was starting to get slack after the 3 hour rest. His wife, Lauren Adermann also helps him with his channel. Fingers crossed. Put this in your mouth as soon as possible. Further, I typically will warm up the jars I am going to use for the starter with some hot water so that I'm creating a toasty environment before I place the newly fed starter inside. Pellegrinelli says it will keep its flavor for up to 3 months in the freezer if you store it in an airtight container or freezer bag. Measure 75g of your flour/water starter mix from yesterday and discard the rest . According to the pics posted, the dough/hydration looks normal to me. He is a big fan of Sony cameras and he uses a Sony Alpha 7C camera with Tamron lenses. Try to keep it on average 78F. Cool temps can work (it takes longer) to start starters but discarding and feeding until the yeast have arrived requires days between each feed. Youll soon find that the time to peak becomes shorter and shorter. His fathers name is too Brian Lagerstrom. I have vids of those that I can upload too if you like. I fed the starter 1:1:1 starter/APF/water and it took off like mad. None of these appear to have any effect on the starter's ability to ferment AP flour. It is very good and helped me create many starters successfully over the years. Are you mixing it with a mixer at a high speed? The Fresh Loaf is not responsible for community member content. I have discovered that my SD yeast would die if I mixed my dough in a mixer with a higher RPM. Sourdough starter is pretty easy to make and is a combination of simple ingredients. For the uninitiated, sourdough bread is made with a sourdough starter. by Amy De La Hunt Special to the Post-Dispatch. This combination is what allows you to use sourdough starter instead of commercial yeast in your breads, giving sourdough bread a unique flavor profile. I often do bulk fermentation the the fridge overnight which works well for me with a warm apt. Abe has given you excellent advice, if I may add something. He has more than 200 thousand subscribers on his YouTube channel by the name Czech in effect. I have an offshoot starter that is being fed 50/50 rye/AP, and this one is doing wonderfully. This explains everything for me. While Lagerstrom started making videos during the early days of the coronavirus pandemic, his move into YouTube began long before we grew sick of the word "pivot." When, like many Americans, Lagerstrom was furloughed in mid-March, he was already two years gone from the restaurant industry, having left Union Loafers in 2018. Consider buying me a \"coffee\" here: https://ko-fi.com/BrianLagerstromINSTAGRAM: https://www.instagram.com/brian_lagerstrom/**MY GEAR**ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 CHALLENGER BREAD PAN: https://challengerbreadware.com/product/challenger-bread-pan/?ref=WeedsandSardines\u0026campaign=startervid ^not shown in video, but my preferred bread baking vessel, at the moment USE YOUR NEW STARTER WITH THESE VIDEOSSeeded Sourdough: https://youtu.be/lpVIjAHpSC0No Knead Sourdough: https://youtu.be/40MIY0Yl5fYTartine Whole Wheat Sourdough: https://youtu.be/kJ2f-LQ8B4ETartine Country Loaf: https://youtu.be/UEAHA6OHxPs5 Tips for better Sourdough: https://youtu.be/wjPa-zizxwcRECIPE CAPTURE STAGE DAY 1 (hour 0)Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68-78F or 20-25C) water and 100g of whole grain rye flour. At 18C I would feed the starter every 2 or 3 days, not daily. 229 following. So the loaf showed a nice rise in the banneton before I put it in the fridge, and this morning I baked it. By Rob W. January 29, 2022 No Comments Ratings, percentages, and more rating: 9/8 slices hydration: 68% difficulty: moderate Ingredient percents This chart shows the standard ingredient percentages how you'd normally calculate percentages in the second column. Buy an Alaskan sourdough kit and crock here! For a month now, I've been trying to get a sourdough starter going and am running into issues. And we also need to look at what stage you used your starter at. It only mentions distilled water in the first step, when it is pure rye based. Especially if you are going to use your starter for bread dough as well. You basically need to combine equal amounts of flour and water over a period of several weeks until you establish a strong colony of wild yeast and lactic acid bacteria. I'll show you how. If the countertop is cool at night or lower than 75F, then you can count one day as only a half day. When the auto-complete results are available, use the up and down arrows to review and Enter to select. That you probably know as a brewer. Next, I wanted to try my hand at sourdough. Shaping the loaf last night was like trying to shape a bag of water. If vice versa then don't feed too soon. Thank you! When you see that you can discard and feed again. I found this video by Brian Lagerstrom that shows how to start a sourdough starter. Nice firm spongey starter, powerful leavens, lots of different breads, english muffins, croissants, etc. I publish 1-2 videos per week (Thursdays and most Mondays) that focus on improved versions of classic dishes, bread baking technique, and best practices to help inspired home cooks make restaurant. If you buy any of these products using these links I'll receive a small commission at no added cost to you. Then, Brian started working as a consultant chef for a food company. I've broken my process down into three stages to make it easy and demystify the process. Brian loves cooking seasonal rustic Mediterranean style food, like broccoli with garlic and anchovy and grilled fish, etc. I used tap water, filtered tap water and bottled water in my tests. Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. It came out flat and dense and tasted overwhelmingly sour. But my starter remained anemic for weeks. Keep the faith. Looking forward to some lovely sourdough bakes. Gently divide the dough in half; it'll deflate somewhat. Today. Tried keeping the starter on the counter (around 18C / 64F) and later on top of warm base at around 26C / 79F, definitely more activity on the hotter end of things. So I guess I'm on the right track. Brian Lagerstrom is a restless person. I initially created one of my starters from that exact flour and that is what I feed my starter on a weekly basis so I know there is absolutely nothing wrong with that flour. Leave for 30 minutes. You have a place in your kitchen that maintains 26C? Congratulations on the birth of your sourdough starter. It can't even be contained in a large jar. I have since moved it to the top of my toaster oven, with the oven set very low. But I'm realizing now it may just be because they are out of sync and I feeding both in the same time, but according to the activity of the faster moving 50/50 Rye/APF starter. I don't know if you have run across Maurizio's blog beforeapologies if so. Paying tribute to the king of sea meats the New England way: Lobster Roll on a homemade squishy bun. Thank you for your suggestions / advice. Do this daily, every 24 hours, to maintain your starter if you're a casual baker. the starter was a few days old, it was just beginning to go into a quiet phase (normal) when it got fed with AP throwing the progress back a few steps. 18C is OK, but I know only one starter recipe that uses that low a temperature to create a starter: desem (made with whole wheat kernels). Making onion rings at home can be messy and a little time consuming, but you wont be thinking about that when youre crunching into a hot, crisp beer battered OR extra crispy ring dipped in creamy, tangy sauce. It seems to me that your starter does lack a good yeast population, it's mainly bacterial and just breaks down your dough instead of leavening it. Initial gluten development, mix for 8 min in spiral mixer after 30m fermentolyse, 3 coil folds throughout bulk (within first 2 hrs), and leave to bulk for 1h45m. I nearly always use warm water for my starter feeds, unless I am busy cooking, which keeps the ambient temperature in the kitchen warm for those few hours. So, how are you inspired by the success story of Brian Lagerstrom? A sourdough starter is used to seed fermentation in new dough when baking sourdough bread. You can ask a friend to borrow some of theirs, but it's super easy to make your own. Cover the dough, and allow it to rise until it's doubled in size, about 90 minutes. I don't have enough experience to gauge hydration, whenever I think it looks okay, I'm left surprised how much it changed the next few steps. Content posted by community members is their own. I do see amylase listed in the ingredients of the flours I use. Hi Ming, I did use a mixer for this recipe, and at first I could see there was some gluten development as the dough sticking was webbing a lot and stretching nicely, but it was too wet from the very start. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating. This morning, the dough is a liquid mess, zero structure, I can pour it out like batter. He has more than 300 thousand subscribers on his YouTube channel by name, Brian Lagerstrom. It will come good. You can use distilled as well, but then add either some minerals or/and vitamin C to your water to harden it and to help with the gluten when you move on to AP flour phase. After making the dough, it felt great, folds instantly created good strength. DDT is 27C. What is a sourdough starter? To that 25g of starter, add 50g room temp water and 50g ap flour. Abe, who knows way more than me, is probably right: from your description, it sounds like your batch is producing lots of acids but not much in the way of yeasts. In an interview with Feast Magazine, Lagerstrom explains that he was working as a chef for US Foods but was left without work when the novel coronavirus hit the St. Louis area. When the auto-complete results are available, use the up and down arrows to review and Enter to select. To that 25g of starter, add 50g room temp water and 50g ap flour. It is so low a temperature that desem starter is refreshed/fed once every five days! If you want to freeze sourdough starter for later use, you can. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours. I use Bulk Barn dark rye exclusively for my starter for years. Temperature is the key. YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners) Brian Lagerstrom on YouTube Welcome to Your First Sourdough! With the use of a simple secret ingredient, this recipe reaches new levels of soft squishiness previously unknown to my home kitchen. They also rise at nearly the same rate after feedings although it is interesting to observe the differences sometimes, down to variables that I am not aware of. He is a highly organised person and likes to keep his countertops clean. I'm a visual person so I find having the pictures (like the video you link above) to be very helpful. The dough had little strength, and the starter is probably not ready. Day 1: Weigh out 4 ounces (113 grams) of all-purpose flour into your container. Different flour brands, different temps/humidity, maybe more potent rye berries (I grind my own), who knows? Firstly, apologies for the extremely long-winded post. Unfortunately, after working for a few years, he got laid off in 2020 and was on a 90-day furlough. Give it time. I found this video by Brian Lagerstrom that shows how to start a sourdough starter. Thank you all for being so generous with your knowledge. Do youbuild a levain? When I watch the video where I got the recipe from, his dough looks much stronger than mine. check scale settings. Edit: I forgot to mention, I'm starting to suspect the rye flour may be the culprit. He found himself with more time on his hands, and so he decided to use that time on a project he'd been interested in launching for years. how exactly are you measuring the flour and water!? Then he saves 25g of the Leaven as the next continuation of his starter. So for me, days 1-2 worked exactly as described. Once the yeast is death, the bacterial seem to do the work during fermentation and that is when the dough would break down with too much acid ending up with a runny mess. You can use distilled as well, but then add either some minerals or/and vitamin C to your water to harden it and to help with the gluten when you move on to AP flour phase. Repeat step #6. But something is definitely VERY off with my hydration. After the first 24h, I saw a little bit of activity, and the 2nd day it was already rising well. So I suspect it may be my sourdough starter that is causing the gluten to come apart due to high acidity (perhaps?). So, it won't rise. His fathers name is too Brian Lagerstrom. I agree 100% with you. When a messy kitchen is a pleasure. All links are to products that I actually use or recommend. Im showing you how to make 3 of my favorite versions that will make you look very VERY cool when you bring them to your next bbq. Strength building folds, tuck bottom, rest 3 hours. The most I saw was maybe a 25% rise. first off, a rye starter can absolutely raise an AP or bread flour (or spelt or ) loaf -- so that's not your problem. While sure this works great to keep the starter rising and healthy, the problem is that if it won't run on AP alone, how will it leaven a bread made mostly of AP flour? Apologies for that. This process takes 5 days (sometimes longer) but involves very little actual work. You're gonna want to make this. There you go! After the "bulk", it felt slack and hadn't risen at all. In the novel I wrote above, I forgot to mention that I have been growing a 50/50 Rye/AP starter the same time as my initial one and this one triples in size within 5-6 hours. Real-world chef turned YouTube chef. Bubbly, active sourdough starter (50 g, about 1/4 cup) - you can get my step by step tutorial here on making a starter -> How To Make Sourdough Starter From Scratch, and don't forget to watch the video from Traditional Cooking School Bread Flour - (500 g, 4 cups + 2 Tbsp.) Stir and cover with a loose lid. Thank you in advance for your support! And within six months, he made a contact with a Michelin star chef and included him on his resume and thanks to this, he got a paid job. For me, the quality of the sides can make or break a bbq. That is way closer to 20-25C range requirement than 18C and will be better for your starter. There was no alcohol smell. Brian has a sister, Jennifer Tennant. This is exactly the behaviour I observed with my rye starter. Brian is a huge music fan and while working at restaurants, he used to constantly listen to music like rap, metal, funk, disco, hip hop, etc. His favourite sandwiches are turkey sandwiches and deli pastrami sandwiches. But then when I tried to make a leaven with it using AP flour, it didn't take off and that's when I got the super flat loaf. (Much like Finn Crisp crackers.) Equal parts starter, flour, and water seem to work best, especially when prepping starter for baking. And it helps the yeast to feed before the warm part of the day and skip feeding for cool nights. If youre starting to get tripling of volume with feeds at 80-82* in 6 hours or so your starter might be ready to bake. Have fun!!! Lol. Eventually, Union Loafers Cafe and Bread Bakery became a restaurant and he was working as a chef there. Now I will pay very close attention and apply your suggestions to this starter and see how it goes. Thanks for posting! No spam or sharing your email address. The rye perking up at day two/three or so was most likely bacteria activity. Some people have suggested I just keep my starter on a steady diet of AP and RYE flour. 100 grams mature sourdough starter 150 grams bread flour 50 grams whole wheat flour 200 grams warm water Directions In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. I think my main mistake, as you mentioned, is that I mistook the active rye bubbling for evidence of active fermentation. Let sit at room temperature. Thank you for the tips. My APF starter always just smelled sour. And even now, it sometimes surprises me. Keep on repeating the same feed till it's strong and predictable. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until its bubbling and active again. There is even a picture of yeasted bread in your avatar. Several months ago there was a person with the same situation as yours: low temperature conditions and APF+rye combo starter. And use tap water. Once your starter is ready, its microbial culture will work with any flour, even switching to feeding it with bleached cake flour would work, let alone FiveRoses unbleached APF which is awesome for starters. And don't worry, I already made every cheesecake-baking mistake so you won't have to. DAY 4 (24 hours later, 72 hours into the process)Repeat process from day 3. DAY 5 (24 hours later, 96 hours into process) Repeat process from day 3. So, at 18C you stand a very low chance to propagate yeast in your starter. The more specific, the better. FYI, when I made the discovery as described, my dough were normal out of the mixer, I did not know my yeast was dead until many hours later during bulk fermentation. I very happy to hear that you are using the same flours I am with success. Fresh pesto and rustic bread compliment height of the season tomatoes. Brian worked as a line cook at Lula Caf in Chicago, Illinois and then, in Sepia in Chicago. I use this one. This is nice and thick and will rise well once it has a good population of LAB and yeast in it. The critical part here is that you a) add equal parts of water and flour, and b) that you add as much as or more flour than starter, by weight. Explore. At this point I thought the starter was ready and I tried to make a tartine country loaf using this video as a guide. A sourdough starter is a culture that contains a stable blend of wild yeasts and beneficial bacteria. Once you get things worked out with your starters you shouldn't have any difficulty using them for all kinds of recipes, for either white or WW breads. What's weird, is I've had no trouble at all with pizza dough or french baguettes (yeasted). It took about a cup and a half of flour for it to start coming together. Lots of good tidbits here! Introduction- Brian Lagerstrom was born in 1988 in Detroit, Michigan, United States. Do you know any background info about this artist? Rye flour starter would bubble and double even at 40-45C where there is no yeast propagation at all. During his tenure as executive sous chef at the late, great Niche in Clayton, Missouri, Lagerstrom was tasked with creating ingredients such as soy sauce, miso and garum, a condiment similar to fish sauce, using other local ingredients. The Banh Mi sandwich might just have it all. Biscuit shaping technique for yeasted buns, Mexican buns aka coffee cookie buns aka rotiboy buns, Sesame Wholewheat + Red Gum Miche + 100% Wholegrain Spelt. Hi Mark, Ive used most of the flours you have mentioned and theyre all fine for making bread and will feed a starter or levain just fine. It will come roaring back from as little as a few grams left in a jar with no problem. I'm no bread expert but have had good luck baking bread with yeast. If you want to see look at my blog here and youll see that my all rye starter makes all sorts of breads. Am disappointed with the shape and rise tho (. That helped a lot. If you mixed up a dough the day before and left it overnight, unless it was very little starter i'd expect it to look like that. She has more than 400 thousand subscribers on her YouTube channel by the name Elizabeth Filips. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Let sit at room temperature. Initially, he wanted to showcase both gardening and cooking his garden produce on his channel, so he named his channel as Weeds and Sardines. and this helped him to cook well. Unfortunately I had started that loaf before seeing all of your advice on the starter stuff, it's a three day process this one. Thank you! It took months for me to understand it. I decided I wanted to up my baking game and learn to make "wow" loaves. When doing the folds, the dough became nice and tight and felt good. After a few years low-carb eating, I have been itching recently to get back into bread. Reels. Leave to autolyse for 60 minutes. But when I try to make a leaven using only AP, there is only some bubbling and no fermentation smell. Initially, Brian named his channel Weeds and Sardines because gardening has been his passion and he has been a home gardener growing vegetables and sardines has been his favourite dish. Would you please become a financial supporter? 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