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Ben Starr
Приєднався 3 лют 2009
Cooking, Food, Travel, DIY
BETTER Key Lime Pie (and why meringue is the devil)
Ben Starr, the Ultimate Food Geek, gets you closest to Key Lime perfection by ditching the creepy no-bake recipes with bottled lime juice and cardboard-tasting graham cracker crusts.
Printable Recipe: ultimatefoodgeek.com/2024/08/02/the-worlds-best-key-lime-pie/
Keys Weekly article proving Key Lime Pie was invented in the Florida Keys:
keysweekly.com/42/once-and-for-all-key-lime-pies-new-york-city-origin-story-disproved/
Toys in this video:
Instant Clear Jel: amzn.to/4fyHiub (A cook's secret weapon, thickens ANY liquid without heating)
9" Springform pan: amzn.to/3yu56yY (The lip around the bottom prevents butter from dripping onto the floor of the oven and burning. Genius!)
Microplane: amzn.to/3WCtIgG
9" parchment rounds: amzn.to/3SEBVjl
Pre-cut parchment sheets: amzn.to/3Wy6Or0
CRUST
Preheat oven to 375F/190C and put the rack in the center of the oven. Grease a 9″ springform pan, deep 9″ or larger pie dish, or tart pan…or line with parchment.
In a large bowl, combine:
11oz / 312g / 1 pkg plus 8 Biscoff cookies (ground up in food processor or blender)
1.5oz / 43g / 3 Tablespoons sugar
1 tsp kosher salt (or 1/2 tsp fine salt)
3oz / 85g / 6 Tablespoons melted butter
Toss and crush with your fingers until the crumbs are all damp. Press into the pan. (Using the perfectly flat bottom of a small measuring cup will help you compress the crumbs evenly and onto the sides.)
Bake 10 minutes while you make the filling.
FILLING
Rinse the blender or food processor you used to crush the Biscoff cookies. (If you crushed by hand, use a bowl to mix the filling.) Combine:
2 cans sweetened condensed milk (each can 14oz / 396g)
8 limes, juiced and zested (or 20+ key limes…to yield 3/4-1 cup lime juice)
4oz / 113g / 1/2 cup sour cream
1/2 tsp Kosher salt (or 1/4 tsp fine salt)
1 tsp vanilla
4 egg yolks
Blend on low speed until fully incorporated. Pour into the still-warm crust. Put into the oven and immediately reduce the temperature to 325F/160C.
Bake for 15 minutes. Pie will not be fully set when you remove it from the oven. Cool fully and refrigerate for several hours until serving.
BROWN SUGAR SOUR CREAM TOPPING
2oz / 75g / 1/4 cup (packed) brown sugar (light or dark)
1/2 tsp Instant Clear Jel (or more for a firmer texture…this ingredient is optional)
Stir until well mixed, then add:
8.5oz / 241g / 1 cup sour cream
splash vanilla
Whisk until smooth, then sit for 1-2 minutes until brown sugar dissolves. Whisk again. If using Instant Clear Jel, you can scrape the mixture into a piping bag, sit for 5 minutes to stabilize, and pipe decorations onto the pie. If not using Clear Jel, just dollop mixture onto each piece of pie before serving.
Printable Recipe: ultimatefoodgeek.com/2024/08/02/the-worlds-best-key-lime-pie/
Keys Weekly article proving Key Lime Pie was invented in the Florida Keys:
keysweekly.com/42/once-and-for-all-key-lime-pies-new-york-city-origin-story-disproved/
Toys in this video:
Instant Clear Jel: amzn.to/4fyHiub (A cook's secret weapon, thickens ANY liquid without heating)
9" Springform pan: amzn.to/3yu56yY (The lip around the bottom prevents butter from dripping onto the floor of the oven and burning. Genius!)
Microplane: amzn.to/3WCtIgG
9" parchment rounds: amzn.to/3SEBVjl
Pre-cut parchment sheets: amzn.to/3Wy6Or0
CRUST
Preheat oven to 375F/190C and put the rack in the center of the oven. Grease a 9″ springform pan, deep 9″ or larger pie dish, or tart pan…or line with parchment.
In a large bowl, combine:
11oz / 312g / 1 pkg plus 8 Biscoff cookies (ground up in food processor or blender)
1.5oz / 43g / 3 Tablespoons sugar
1 tsp kosher salt (or 1/2 tsp fine salt)
3oz / 85g / 6 Tablespoons melted butter
Toss and crush with your fingers until the crumbs are all damp. Press into the pan. (Using the perfectly flat bottom of a small measuring cup will help you compress the crumbs evenly and onto the sides.)
Bake 10 minutes while you make the filling.
FILLING
Rinse the blender or food processor you used to crush the Biscoff cookies. (If you crushed by hand, use a bowl to mix the filling.) Combine:
2 cans sweetened condensed milk (each can 14oz / 396g)
8 limes, juiced and zested (or 20+ key limes…to yield 3/4-1 cup lime juice)
4oz / 113g / 1/2 cup sour cream
1/2 tsp Kosher salt (or 1/4 tsp fine salt)
1 tsp vanilla
4 egg yolks
Blend on low speed until fully incorporated. Pour into the still-warm crust. Put into the oven and immediately reduce the temperature to 325F/160C.
Bake for 15 minutes. Pie will not be fully set when you remove it from the oven. Cool fully and refrigerate for several hours until serving.
BROWN SUGAR SOUR CREAM TOPPING
2oz / 75g / 1/4 cup (packed) brown sugar (light or dark)
1/2 tsp Instant Clear Jel (or more for a firmer texture…this ingredient is optional)
Stir until well mixed, then add:
8.5oz / 241g / 1 cup sour cream
splash vanilla
Whisk until smooth, then sit for 1-2 minutes until brown sugar dissolves. Whisk again. If using Instant Clear Jel, you can scrape the mixture into a piping bag, sit for 5 minutes to stabilize, and pipe decorations onto the pie. If not using Clear Jel, just dollop mixture onto each piece of pie before serving.
Переглядів: 3 162
Відео
Cinnamon-Smoked Cinnamon (a secret weapon spice)
Переглядів 3,2 тис.28 днів тому
The Spice Must Flow. The Ultimate Food Geek teaches you a very simple way to transform cinnamon into something transcendent...a spice that will add an extra layer of exotic flavor and sweetness to both savory dishes and desserts. PRINTABLE RECIPE FOR ICE CREAM: ultimatefoodgeek.com/2024/07/11/the-worlds-best-and-easiest-ice-cream-recipe/ ICE CREAM VIDEO: ua-cam.com/video/89QaCwvkc0Y/v-deo.html ...
The World's Best (and easiest!) Ice Cream
Переглядів 11 тис.28 днів тому
NO eggs. NO cooking. (And, thus, no cooling.) 6 ingredients blended together in less than 5 minutes, and you're ready to freeze. This versatile ice cream base is impossibly easy, yet freezes into a luxurious, rich, velvety ice cream that remains scoop-able, even after days in the freezer. And, of course, the Ultimate Food Geek is gonna explain why. So don't you DARE skip over the science! Print...
Sourdough Shortcake (with Strawberry Sermon and Amazing Whipped Cream Hack)
Переглядів 7 тис.Місяць тому
How to use sourdough starter to make authentic shortcake even more amazing, in this laughably simple cake. Printable Recipe: ultimatefoodgeek.com/2024/07/01/sourdough-shortcake/ Toys in this video: Kitchen scale - amzn.to/4cJgntD (Restaurant grade, takes AA batteries or plugs in) Gravy whisk - amzn.to/3xO1ZkQ (Fastest way to incorporate starter into liquid ingredients) (I'm an Amazon associate....
What's coming up?!?
Переглядів 6 тис.2 місяці тому
An uncharacteristically short video to thank everyone who helped me get to 100k subscribers, and a quick overview of what's coming up next!
Rethinking Roasted Garlic (and how NOT to die in the process)
Переглядів 8 тис.2 місяці тому
NOTE This method puts garlic (a known vector for botulism) into an anaerobic cooking environment…which gives it the potential to produce botulinin toxin, if the bacteria C. botulinin is present on the cloves. Followed correctly, this method largely minimizes the risk, and botulism is EXTREMELY rare. Still, it can be deadly, so for those wanting to maximize food safety, see the “SAFEST METHOD” l...
Inclusions for Simple Sourdough (Adding stuff!)
Переглядів 23 тис.3 місяці тому
Ben Starr, the Ultimate Food Geek, shows you to how add inclusions to the wildly easy Simple Sourdough method. In this video, we bake a jalapeno cheddar loaf, and a roasted garlic loaf. RELATED VIDEOS: Simple Sourdough: ua-cam.com/video/e30Z1ijnWfM/v-deo.html Whole Roasted Garlic Cloves: ua-cam.com/video/wHoLDqwDrMQ/v-deo.html PRINTABLE RECIPE: ultimatefoodgeek.com/2024/05/14/inclusions-additio...
Sourdough Buttermilk Biscuits (the best on planet Earth!)
Переглядів 18 тис.3 місяці тому
Y'all...you'll never taste a better biscuit than this. And only fractionally more complicated than buttermilk biscuits from scratch...which is only fractionally more complicated than dealing with that HORRIBLE refrigerated cylinder of crap from the grocery store. PRINTABLE RECIPE: ultimatefoodgeek.com/2024/04/27/sourdough-buttermilk-biscuits/ TOYS IN THIS VIDEO: Perfect Pie Blender: amzn.to/4dd...
Why isn't my sourdough SOUR?!?
Переглядів 28 тис.3 місяці тому
Store-bought and restaurant sourdough is FAKE! Ben Starr, the Ultimate Food Geek, explains why virtually EVERY loaf of sour sourdough you've ever tasted is actually fake, and that you shouldn't expect your homemade sourdough to taste sour. But for those of you DESPERATE for fake tartness in your homemade sourdough...how you can achieve it, using the fake techniques the bakeries use.
Simple Sourdough in a Hurry (2 hrs start to finish!)
Переглядів 30 тис.3 місяці тому
Ben Starr, the Ultimate Food Geek, shows you a "cheat" method for getting a loaf of "sourdough" on the table in 2 hours, for those occasions when guests are suddenly coming to dinner and want your famous bread, but you didn't start a loaf yesterday. Microwave-haters...beware!!! Printable Recipe: ultimatefoodgeek.com/2024/04/15/simple-sourdough-in-a-hurry/ Related videos: How to make sourdough s...
Simple Sourdough Sandwich Bread (for lazy people)
Переглядів 82 тис.4 місяці тому
Ben Starr, the Ultimate Food Geek, teaches a simple, delicious sourdough sandwich bread with no kneading, slapping, or folding, using unfed, cold starter straight from the fridge. This bread lasts for a week, or longer, on the countertop if stored properly. This recipe is slightly more complicated than my Simple Sourdough recipe, but far less complicated than most other sourdough sandwich bread...
Sourdough Chocolate Chip Cookies (the best on planet Earth)
Переглядів 35 тис.5 місяців тому
Ben Starr, the Ultimate Food Geek, shows you that the ONLY way to make a better chocolate chip cookie is adding a perfect ratio of sourdough starter. Printable recipe: ultimatefoodgeek.com/2024/03/10/sourdough-chocolate-chip-cookies/ Beater Blade: sideswipeblade.com/ (Amazon knockoffs like Beater Blade are NOT as efficient...I've tested. This company only sells directly and are currently out of...
Simple Sourdough English Muffins (for Lazy People)
Переглядів 56 тис.5 місяців тому
Ben Starr, the Ultimate Food Geek, teaches you the easiest way to make sourdough English muffins that are a bit more authentic (ie, more like crumpets, which they technically are), and less like the tasteless, cardboard muffins from the grocery store. Printable recipe: ultimatefoodgeek.com/2024/03/10/sourdough-english-muffins/ BUTTERMILK VIDEO (a MUST-watch): ua-cam.com/video/OEkChAqTpdw/v-deo....
Simple Sourdough Cinnamon Rolls (for lazy people)
Переглядів 147 тис.6 місяців тому
Cinnamon rolls are a bit more involved than my usual lazy recipes, but this is the absolute easiest sourdough method on UA-cam, and you'll never taste a more delicious one! Printable recipe: ultimatefoodgeek.com/2024/03/10/sourdough-cinnamon-rolls/ Easiest way to make sourdough starter: ua-cam.com/video/v2kbDCo8EZY/v-deo.html Buttermilk 101: ua-cam.com/video/OEkChAqTpdw/v-deo.html Toys in the v...
The Easiest Way to Make Sourdough Starter (for Lazy People)
Переглядів 181 тис.6 місяців тому
The Ultimate Food Geek shows you the very easiest way to create a viable sourdough starter from ANY flour in about 2 weeks, with almost no effort. Invest some time and brainpower in this video, as it helps you understand the science behind sourdough starter and how it works! Printable recipe: ultimatefoodgeek.com/2024/03/18/the-easiest-way-to-create-sourdough-starter/ Simple Sourdough for Lazy ...
*NEW* 10 Minute SIMPLER Sourdough (For Lazy People)
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*NEW* 10 Minute SIMPLER Sourdough (For Lazy People)
Why Americans Eat Black-Eyed Peas on New Year's
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Buttermilk 101: The MOST Important Ingredient that's not in your fridge right now
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Feeding and Caring for your Sourdough Starter (for Lazy People)
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How To Make Broth, Stock, and Bone Broth Crystal Clear!
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Infused Holiday Cocktails - Ultimate Food Geek & Friends
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Don't Feed Your Starter!!! Perfect sourdough from 5-month-starved starter.
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Troubleshooting "Simple Sourdough" and FAQ
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Saucy Sharon - "7 Deadly Sins" Frozen Chocolate Mousse
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Sideswipe is out of business as of today 8/14/24. Bummer.
Your eyes are always so compelling. I love to watch you explaining your methods and the science behind it. The enthusiasm just exudes from your beautiful eyes. Continue on sir, continue on.
@@kendleortiz7627 *blush*
Why does my new starter smell more sour than yeasty ? I’ve made it before and don’t recall it ever smelling more sour than like yeast
Good morning. The liquid that I started on Monday 12 Aug has developed liquid on the bottom third of my jar. Is this still ok and good to start the 2nd step? Thank you
Ben, for a small countertop oven, would I remove the lid earlier than 45 minutes (i.e. cook less than 45 minutes for initial cook)? My oven heats up in just a couple of minutes. Many thanks! Going on my 5th loaf. Still not right. I filmed a time lapse of my dough and it turns out it peaks way earlier than I expected. After 14 hour and 15 minutes it hits its max size. So I think I need to form the loaf after maybe 10 hours? Replies welcome.
Just love this recipe! I have a 13 X 4 Pullman loaf pan-what would be the ounce conversion for it?
I made the recipe using sugar and the was amazing. We try to stay away from processed sugar, so following your suggestion, I made the next loaf using honey. I don't like it at all. I will try coconut sugar next time. I have the same pan as you used. My bread seems heavy and dense. Am I doing something wrong?
Thank you for your wonderful show. I have just made my 2nd loaf following your directions exactly. It turned out with lots of holes and tasted wonderful. Thank you again😊
Mines in the oven right now, I’m so excited! I do have a question though. I usually do a scrapping method for my sourdough starter, so I don’t have the required unfed amount. Am I able to use fed starter for this recipe? Or should I make extra starter so I have unfed starter next time. If this is the case, how long is needed between feeding/making more starter, and using it as unfed. Thank you!
Ben Starr I just love you. Period. I finally did this today. I then heated the oil up to 250 so I can use it on my counter. I look at your videos over and over and over and you would not know it cause I’ve already liked it. I just want you to know that you’re a superstar.(Starr😂)
What does a hole taste like? Nothin 😂
Its pie hole, not mouth hole, get it right :) Love your recipes. Everything I have made has been the absolute best! Thank You again <3
Pi r square, but yes.... biscuits are round!
Can you do this with kefir and is there a safe and best temperature? I live in the south where it’s over 100 degrees in my house so I’m afraid to do things like that. My temperature fluctuates a lot and for safety I think I’d need a temp controlled box to put it in.
Your videos are too long…
@@pauletteispassingiton943 My videos are exactly as long as they need to be to provide enough information for my viewers to understand WHY the process works, and not just "this is the process." If you don't UNDERSTAND a process, you have no idea what to do when it goes wrong. The problem here is that YOUR attention span isn't long enough to truly learn something. My videos are entertainment. They are education. And nothing worth learning can be learned in 5 minutes.
Rookie question, but followed all your guides and in the next 12 plus hour, I planned to bake but both my CI dutch ovens are 7qts. I know the loaf will be flatter but how will that effect cooking times?
Why do people have to make things so complicated? Thank you, Ben, you are a legend!
Hey Ben, would you say same measurements if I did Feta Olive rather than Cheddar Jalapeno? (have done the cheddar jalapeno and it was FANTASTIC!)
Followed this video for cheddar and jalapeno. It wasn't too sticky and seemed okay when i put in pot for the 90 min rest, but I'm thinking the baking temp is too low for my oven. Tastes good but seems under cooked. 😢
I love your method, no stretch & folds for me, now I am waiting for you to put out a similar recipe for pizza crust. Hoping there will be one soon especially done in a cast iron pan.
This is so amazing! I’ll definitely be trying this out for sure :)
Love my scale...no mess when measuring ingredients....and I look forward to the science lessons....thanks
I have yet to make a successful loaf of sourdough bread with my own starter, but I have used the starter successfully for waflles and now this recipe - Sourdough Buttermilk Biscuits. OH-MY-LANTA! I will keep my sourdough starter even if I NEVER make sourdough bread. (Just not a huge fan of the strong sourdough flavor in the bread.) Trying some different recipes there, but I will make these biscuits again and again. Calling them biscuits almost seems to be a sin because they are so different from the pillowy clouds (almost like yeast rolls) my husband's momma makes. Still, these little beasties are beautiful and I didn't even need butter on them - absolutely delectable! Ate them with a pot of red beans for lunch today. It's a keeper!
Sir I SUBSCRIBED because I have been stressing myself out making sourdough and you have made my life easier! And yeast is ok if necessary and in a pinch! Thank you!!!
So agree. I never met anyone else who thought meringue was nasty. Thank you, Ben. I've learn much from your videos.
Will definitely be trying this recipe. Thank you for your SUPER educational videos!! I've learned so much about Sourdough just from this one video vs. all the others I've watched!!
Hi there and thank you. You are awesome. I do have a question and I can’t find the answer. Do I need to let my starter sit on the counter after I have fed it or can I just put it in the refrigerator?
Always let your starter sit on the counter for a few hours after a feeding. Once it's visibly bubbly, put it in the fridge. I have a video on feeding and caring for your starter.
This microwave hack - genius! Followed the directions of some other teacher to start my starter, loving this method - the lazy way lol. Not that I’m lazy, just super busy with limited patience. Don’t have time to fold every 30 minutes. I want to be able to bake on a larger scale to sell at the market.
So glad this was helpful, Fanny! Good luck in your market endeavors.
@@ultimatefoodgeek also wondering if I should not smell my starter? I haven’t started your recipe for starter but have been sticking with the other one. Every day still smells kind of like vinegar. Is that normal?
Hi Ben!! QUESTION......I have been making your Simple Sourdough Cinnamon buns weekly now for the past couple of months and they are SO easy and delicious....Here's my question: is there a reason for not including salt in the dough recipe? You are so good with explaining the science behind your processes...I just wondered if there was some particular reason for this .... Thank you so much for your videos...I have also been using your advice on BUTTERMILK now for several months as well and its the best advice for ANY baker!!
The long and short of it is that I FORGOT the salt when I shot the video, and to fix that problem would require HOURS of extra work. Luckily, eliminating salt from a rich dough improves its texture, and since the dough is wrapped around a filling, incorporating a little extra salt into the filling was the key to balancing the recipe. You certainly CAN use salt in the dough. It is not needed, the dough improves in texture without it. As long as you can put the salt somewhere ELSE in the recipe to balance everything, you're good.
You know this is my favorite!!! 🤤🤤
Low budget Good Eats! All the information 1/1000 the production cost.
Best compliment I could have. Alton is my spirit animal, and he's the reason I am the way I am.
What does it mean if my dough is shaggy?
Typically this means the dough is overhydrated. You ended up with too much water. So, either you mismeasured the ingredients...OR the extra water is coming from your starter. Watch Troubleshooting Simple Sourdough at the 6 minute mark for a fix.
@@ultimatefoodgeekty 😊
Can I add dark rye instead of the whole wheat flour for the sandwich loaf?
Certainly!
I love love the recipe because it is in grams not cups. Most recipes now days are in cups and drive me crazy because it is not exact measurements. Most of the sourdough books I have purchased are in cups. 😢
So would the float test still work?
No! The float test is bullsh*t. Do NOT use the float test for my methods. You want the starter to be sleepy and sluggish. The longer it takes to wake up, the more time your dough has to autolyse (convert starch into digestible sugars). The float test is an indication that your starter is highly active, which means fermentation will happen QUICKLY. That will throw off the timing on all my recipes.
My hooch looked just like that and my sourdough group said to tip it away as would make the bread bitter 😫😫
Your sourdough group is wrong. There is a LOT of misinformation out there based on old baking myths, which have ZERO grounding in science. Pouring off your hooch INSTANTLY changes the hydration of your starter, which screws up the hydration of your recipe. Also..."hooch" is the same liquid that is INSIDE your starter. If it gathers on top, YES, the flavor in that liquid is more concentrated than the flavor inside the starter...but as long as you stir it back into the starter, you no longer have an issue of concentrated flavor.
This looks fake. When you turn the bread out of the pot (that was just in a 425 degrees oven), you rest the one end against your stomach? But it's a piping hot piece of metal - how did you not get burned?
@@havalotatime Have you ever worn a chef coat? How about an oven mitt? They function similarly.
@@ultimatefoodgeek Yes, chef.
We recently moved to ETX from Salt Lake where we had honey bees. We have raw honey. If I want to add some honey to a loaf, how would you recommend adjusting the hydration? I'm sure there will be trial and error, but I could use a recommendation on a good place to start. I'm thinking honey/sunflower seed.
Honey is around 18-20% water, unless the bees have been foraging in an urban area where they have access to residual sugary beverages. Half a cup of honey is 6 ounces, so about 1 ounce of that is water. I'd use 6 ounces of honey, and decrease the water content by 1 ounce. Try that, and adjust based on your results.
Wish you wouldn’t talk so fast👅🤪🤪
If the dough doubles in , say, 8 hours, and we still have "an additional window of 12ish hours" - won't it overproof? Should I knock it down if it has doubled once if I want to leave it another 8-12 hours?
The dough should not double in 8 hours. If it does, YES, you will overproof, even if you knock it down. If your dough is doubling in 8 hours, you have a robust starter, and my methods won't produce nearly as good a loaf as if you'll keep some starter sleepy in your fridge. You can still bake with active starter, but if the dough doubles in 8 hours, you need to shape SOON after rising, and rise only 45 minutes the second time before baking. But your bread will not taste fractionally as good as if you had begun with sleepy starter that took 12-20 hours to double.
Do you keep your starter in the fridge or countertop when it sits for months? Thanks for the video!
Starter ALWAYS lives in the fridge, except for a few hours at room temp after a feeding.
Hi Ben. Thank you for sharing this video. It is so enlightening. I did not know that I could keep buttermilk that long and I had no idea I could make more just by adding regular milk to it. That’s huge! I have a question though. When my buttermilk was about to expire, I stuck it in the freezer. If I take it out of the freezer, can I still use it to make more buttermilk? Also, what are your thoughts on powdered buttermilk? It's by Saco and it's cultrued; I also have this in my fridge.
You can use previously frozen buttermilk to culture fresh milk, but it may take a bit longer, or a bit more volume added as starter. The texture will look add when you thaw it. Shake it well before adding to your fresh milk. Powdered buttermilk WAS naturally cultured, but the dehydration process destroys the live, active cultures. So you cannot use powdered buttermilk to START a new batch of buttermilk. It can, however, be used in recipes with the same effect as fresh buttermilk, because the RECIPES do not rely on the active live cultures...only the acidity created by the fermentation process, and the acidity still remains after dehydrating. (Note: baking also destroys the live active cultures. A baked good containing buttermilk no longer has the "probiotics" that people praise buttermilk for having.)
"EVERYTHING MUST BE CLEAN"... however, there is one thing Ben didn't mention... VIRUSES!! if you have COVID or the Bird Flu, this is no time to be making your starter... there are no vaccines to save your starter...😱😁
There is no strong science indicating that viruses can proliferate inside of a starter. The viruses that infect mammals are seeking out a different type of cell in which to thrive. And while there is SOME science related to some viruses' ability to penetrate a yeast cell, it doesn't appear that it can replicate once inside. There is no need to fear creating or using your starter when you're sick.
How are you able to put the pot against your left arm and your body as you dump it onto the drying rack when you need gloges to carty it out of the oven?
Have you ever used a hot pad? My chef's coat is very thick cotton in 2 layers. Over a shirt. Same thing as a hot pad.
@@ultimatefoodgeek Oh wow that's awesome, I didn't know chef's coats were thick like that. Thanks for replying. By the way I made the sourdough soft bread following your recipe and it was delicious. The top cracked though so I ordered the loaf pan you recommend. Thank you!
I'm 64 and decided that sourdough was going to be my retirement hobby! I've tried a bunch of techniques and recipes over the past 3 months, but your simple sourdough method has become my "go to" for reliable, unfussy and delicious bread. These Sourdough Cinnamon Rolls are THE BEST! I've been baking cinnamon rolls for many years, and my family tells me these are the best ones I've ever made! Thanks, Ben, for taking the time to put this out there and teach us new stuff!!
I don’t feel intimidated anymore by Sourdough, thank you so much! 🇬🇧
I just put it out of the oven. Thanks thanks so much, looks the same like yours, i needed to put in the banneton and in the fridge last night because was so late was almost double and i was tired but smell divine and I waiting for I can cut it and enjoy it. Thanks again.
This sounds delicious! I am going to try sun dried tomato, basil and garlic inclusion. My question is, with the sun dried tomatoes, since they are in oil, do I need to cut back on the water or should I just wipe the excess oil off the sun dried tomatoes and proceed as usual? Thank you in advance!
The sun dried tomatoes packed in oil will contribute a significant amount of moisture to the dough, even if you try removing the oil. Definitely drain them, but cut back the liquid. How much? Depends on how many tomatoes you are adding. Keep notes so that you can develop a specific recipe for that specific brand (and amount) of tomatoes that you're adding. Could be worth seeking out dry-packed sun dried tomatoes. (I can get them in bulk at my good bulk supermarket.)
@@ultimatefoodgeek thank you very much! I will look for dried sd tomatoes! I didnt know there was such a thing. Lol
This is probably a dumb question. I’ve been adding discards together in one big jar in the fridge. I’m assuming this is still considered starter and I can use as you are directing?
Yes, that's still starter and you can use it for any of my recipe.
So what if you only have table salt? Use less?
Use the same amount BY WEIGHT.