How do I make my Sourdough Starter, in one week, very simple, with Massimo Nocerino
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- čas přidán 25. 08. 2024
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Sourdough bread and Pizza contains higher levels of vitamins, minerals, and antioxidants than other breads. It also contains lower levels of phytate and therefore allows your body to absorb the nutrients it contains more easily than those in regular bread.
I followed your sourdough starter 2 years ago and I'm still using it. I leave it in a glass jar in the back of my fridge and only feed the night before I make bread or pizza dough. One time it did get the black hooch on top after a few months of not using it, but after a search, I was told to just mix it in and do a feeding. It's still very active and getting better every time I use it.
If I use the starter straight in my bread dough recipe, it's very sour in a good way. If I use the starter in a poolish for pizza dough, it's very mild almost no sour, and very active. Thank you, Massimo.
Hi, can you please explain how you make the pizza dough with poolish from the starter? Does the dough gets very puffy when baking? Mine usually comes out doughy and not puffy.
My friend thank you so much very important information all the best
Thank you Massimo for sharing your knowledge with us 🙏🏻
Grazie mille Massimo, non poteva andare meglio.
Massimo, … the Humble, likeable Chef!
🌹🌹🌹🌹🌹🌹🌹🌹
It is great to see your Tutorials every time, full of encouragements!
Educational all,
Thank you for sharing.
Greetings from Kuala Lumpur, Malaysia.
Edith Harmer, a happy and appreciative Subscriber
🍕👍🙏🙏🙏🙏
Can you make a technical video about the starter sourdough? When you feed it, how much of the starter should be fed in terms of percentage compared to the total amount of starter? When feeding the starter, does it need a specific time to stand outside the fridge? If a larger quantity is needed, can the feeding be a higher percentage?"
Correct , I could never see point of throwing away some of the starter when feeding .
You use this same sourdough starter technique for all of of your videos? Your pizza always looked so good!
❤
Please add the amounts for the starter inside the video description and if you have a recipe for home use (small amount) please share it as well. Thanks in advance, Massimo!
For home recipe reccomend 200 gr for 1 kilo flour
@@massimonocerino thanks Massimo.
Thank you master Massimo! You are always very helpful. I'm not sure how to make the final dough. My room temperature is 25c. How much starter do I use per 1Kg of flour? And how long do I bulk ferment and make dough balls before I can bake?
100 gr starter for 1 kg flour
Hello Massimo. I got that blue bagged Molini flower too and its very good in my opinion. But i dont let it go like for 24 or 48 hours at room temperature. I need to put it in fridge after like 8 hours and i take it out of the fridge few hours before making my pizza. Your recipes usually demand at least 24 hours room temperature. So i guess for that u take the 350W flower with 16,5% protein. This one is 300(+-20)W and 15%. So my question is how long would you let this flower go after adding the starter, salt and a little oil?
Thank you for sharing your knowledge! And trips too :D
Normally 24 hours at room temperature
@@massimonocerino Mine would be overproff if i let it that Long at 22 degrees Celsius. 16hours is max...Now i want to try the pink bag from Molini to see if that holds out longer. Whats your room temp?
Ciao Massimo, thanks for the video Chef. I just have a question. I now have a large tub of sourdough starter that has risen and is in the fridge, can I simply keep taking 100g from this starter until it is finished and make another tub when needed or do I need to feed and take the Levain instead? Hope that makes sense… thanks in advance 🙏🏽
Ciao Roberto yes you can absolutely 👍
@@massimonocerinothanks brother, have been binge watching your videos on CZcams - thank you for all your help on my pizza journey. I hope to come and buy pizza from you soon 🙏🏽
Massimo!! Big fan of your work! Think I've watched all your videos by now.. I have a question about the starter.. I have 400 grams of starter right now.. Having a big party soon and want to make 90+ pizzas and would love to make them sourdough.. Can I just add alot of flour and water 50/50 to make it big enough? I reckon I would need 900 grams of starter.. Hopefully my question makes sense.. Thank you
Depending of the whether right now I add 700 gr starter for 10 kg flour
@@massimonocerino thanks Massimo really appreciate all that you do.. Great help and advice.. Living in the west of Ireland so I can always afford to use a bit more sourdough starter i think.. Never warm here 😂
Hi Massimo, i tried 100 grams per kilo and the dough has no bubble, it make good pizza but no big crust, so I went 150 grams, little better, I will try 200 grams today !!! What to you think ?-?
My starter is strong, I feed it and it grow more then double in 6 hours,
good channel !!! never miss one !!! Thanks.
Yes go to 200 specially now in winter
@@massimonocerino thanks for the answer, i am in Thailand !!!!! Today 30° I turn on the air conditioning in the kitchen now 24 ° hahaha
I am doing it now
@@gerardbordeleau9205 where about in Thailand?
@@massimonocerino i am 300 klms north of Bangkok, I wrote to you when you came, but my post got delete, I tried 3 times , because you said maybe you will north, it would be so nice to make a live video !!!! Making MASTER CLASS live from Thailand, next time !!!! Keep on the good vibes, cheers
@Gerard Bordeleau I'm so sorry that message was deleted may be CZcams to cancel. I'm coming back in August may I come to meet you hopefully this time
What brands of flours do you use to make your sourdough starter? Is strong white flour bread flour? Do you use any double 00 flour? How many time a week do you make a batch of pizza dough? When you do make your batch of pizza dough how many 16" inch pizzas do you get? I want to start making sourdough pizzas like you for my family on are homestead farm/ranch :) thank you very much for everything that you do?
I use 00 flour
Hi Massimo!
I would like to ask about the feeding. So if I use 100 gramms starter when it's summer time,I have to add 100 gramms flour and 100 ml water? If I use 200 gramm starter,then add 200 gramms flour and 200 ml water? Once per week.
My other question is : If Im doing pizza and it's feeding day at the same time,should I feed the sourdough before or after usage?
Hi Massimo. I just found your channel and it is amazing and very much appreciated all the knowledge that you so kindly share and know-how. I also managed to make my starter in 5 to 7 days , although the first times I used it, just in case, I added a tiny bit of yeast to the recipe to give it a boost, but later just perfect. I have a question. Do you always keep on feeding your starter with the additional whole-wheat flour or just bread flour? Thanks so much and lots of success. Cheers.
Only bread flour
@@massimonocerinohey Massimo, can you use the starter straight from the fridge? And how long before you make pizza dough should you feed it? Thanks!
@domenicmirigliani1331 yes you can
@@massimonocerino do you feed the starter the same day you make dough??
@@Dlow99884 yes
Massimo can I use the sourdough starter right from the refrigerator or do I need to get it at temperature before mixing with the flour? Thanks for helping with these vids
Yes I use straight from fridge
Great video!! Question: if the starter is in the fridge for, lets say a week, when I go to feed it, do i leave it at room temp after the feeding or put it back in the fridge?
Yes correct
So you leave at room temp or put it in fridge can you make the steps @@massimonocerino
Thanks Massimo. What white flour brand are you using?
pizzuti
Mossimo, was reading a magazine article about adding rye flour into the mixture along with the white flour. I have had my starter in the fridge now for 6 months feeding as needed. I only have been feeding with high gluten white flour, and the gas bubbles are small. The article suggests waking up the starter using rye when it shows signs of weakness. Would this be a good combination for neapolitan pizza?
Grazie! Nice video! 🇮🇹
Rye probably carries more dormant yeast than wheat does.
@Rez Zircon Yes, wheat has 8 grams of gluten, and rye has 3 grams. I used 80 % strong wheat and 20% rye mixture. Just looking for a different sourdough flavor profile when mixing it into my Capto pizza flour.
I tried rye it doesn't taste as good and I like rye bread. You need to reduce the amount of starter you use in dough and only white flour in the pizza or it's not nice. nothing like ruining everyone pizza . looked amazing tasted terrible. you need to experiment with the ratio.
Ciao Massimo, when you leave the starter in the fridge, what are the quantities you feed it this time of year? Is it 100g of flour or 50/50 with strong and whole meal and do you add water? If so how much.? Thanks you . Salvatore
Ciao Salvatore I do 55% flour 45% water fot the feeling. And fot the dough 2kg starter for 10 kg flour
Anyway one interesting video coming today about making 90 pizza sourdough recipe
greetings from malta.....2 quick question
If I have 1.5 kg of starter and I would need 1kg of starter should i replace it by 1 kg of flour and 1 liter of water------ should i leave it outside untill i see bubbles since there would already be 500g left of sourdough when i mix the 1 kg of water and 1 litre of water or i just would put it back in the fridge and continue with the normal weekly feeding ie 200mg of water, 160g strong flour and 40g wholemeal
Correct
So when making pizza dough with the starter what is the recipe you'd use I.e. how much flour, water, starter, salt etc.
And can you make a smaller quantity of starter using the same method?
Thanks
For example
1kg flour
25 gr salt
100 starter
600 water
@Massimo Nocerino Pizza Massimo Thanks. Can you make the starter in smaller Quantities I.e half the recipe and it will still work?
@@jc129123 yes definitely
When feeding a starter that's in the fridge, what percentage of flour and water do you add?
55% Flour 45% water
I tried to make the sourdough last weekend. After 24 hrs, the dough increased in volumn nicely but the glutten was all destroyed. I used 100g for 1kg flour at around 24C. I used the caputo pizzera flour. What should I try next to fix my glutten problem?
Keep refrigerated
Is it 3 days for base , 4 days 60/40 Flour and another 4 days 60/40 flour making it total of 11 days or 7 days? Thanks
It's depending of your flour fermentation it's between 7/ 10 days
Hi Massimo, how much flour and water you feed the starter when in the fridge? Same as before or change measurements?
Depending how much you want add no rules
Regards, Massimo. Once the starter is ready, how do you bake with it. Do you feed only the amount to use 5 or 6 hours before baking and when you double the size is that it can be used?
its ready to use
does this work for high temperature weather such as in Mediterranean in summer? example Rome, Athens 30+C
Yes absolutely
Is the amount of sourdough for the pizza, 10 or 20% of the Flour or of the dough (flour+water)?
10 kg flour =2 kg starter
Greetings , it is possible makes only 2 pizzas using a starter ? And how many starter can I use ?
Yes you can .for 1 kg flour it's around 100 gr starter
@@massimonocerino if is 100g for 1kg, if 1 kg with 1L of water made 10 pizzas, is around 10g of starter for 1 pizza ? I guess:-)
@@johelcruz8466 yes pretty much
@@massimonocerino thanks very much. I will try for the first time a sourdough method.