No Discard Baby Sourdough Starter Recipe / Making No Discard Sourdough Starter 천연발효종 만들기
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- čas přidán 28. 09. 2023
- Making No Discard Sourdough Starter / No Discard Sourdough Starter Recipe!
No discard using just small amount of flour.
Used table spoon all the way until it was successful.
On the 17th day new sourdough starter was born!
I made the first sourdough bread with new sourdough starter.
I hope you try this recipe!
Please like and subscribe!
Thank you so much for watching!
Slow the video playing by changing the settings
This recipe is dapted from Dal Morrow Asher’s recipe posted on her Facebook page “Bread Making for Beginners”.
Thank you so much!
#nodiscardstarter #sourdoughstarter #babysourdoughstarter #makingsourdoughstarter #sourdough #천연발효종 #천연발효종만들기 #애기천연발효종 #CastleCooking
Making Sourdough Starter recipe video link (9 Day Sourdough Starter):
• Making Sourdough Start...
You need:
* Kitchen scale
* Boiled water & cooled - in cold weather warm water
* Unbleached bread flour - you can use all-purpose flour or whole wheat flour
* 2 at least 650ml Jar
* Tablespoon
* Make notes & keep an eye on how it behaves - it’s easy to forget how many days it has been.
* Close jars containing starter loosely & let sit in a warm place - leave room to breathe.
* Leave in a warm place - if hot in the house you can leave at room temperature.
* It’s ok if starter smells bad at first, unless it has mold.
* Float test (not mandatory) - drop 1/2 tsp of starter into a glass of cool water, and if it floats without dissolving then it is ready.
* On the 18th day I baked a sourdough bread with the baby starter.
* If you have any questions please leave them in the comments.
Feeding schedule - just recommendation! you can feed any time of the day or forget to feed that’s ok!!! Keep going. It just takes time!
Day 1, 2 & 3 - same feeding for 3 days
* 1 tbsp water & 1 tbsp bread flour.
* Day 3 - lot of bubbles and smells bad.
Day 4
* 1 tbsp water & 2 tbsp bread flour.
* A lot of bubbles, smells bed & very runny.
Day 5 & 6 - same feeding for 2 days
* 1 tbsp water & 1 tbsp bread flour.
* A lot of bubbles, smells bed.
Day 7 - feed 2 times (morning & evening)
* 1 tbsp water & 1 tbsp bread flour.
* A lot of bubbles and smells bad.
Day 8, 9 & 10
* Didn’t feed for 3 days.
Day 11
* 1 tbsp water & 2 tbsp bread flour.
* Drain hooch.
* Smells bad
Day 12, 13, 14 & 15 - feed 2 times a day for 4 days (morning and evening).
* 1 tbsp water & 2 tbsp bread flour.
* Day 13 - a lot of bubbles and smells bad.
* Day 14 - a lot of small bubbles all over & smells good.
* Day 15 - a lot of big bubbles all over & wine smell.
Day 16
* Looks almost ready!
* A lot of bubbles all over & wine smell.
* Mixed 10g starter, 40g water & 40g bread flour in another container.
* Feed main container 1 tbsp water & flour 2 tbsp.
Day 17
* Make pancakes with larger starter - once the starter (smaller bottle is successfully created add some salt & baking soda.
* Smaller starter - more than doubled (feed 50g water & 50g bread flour).
Day 17 - 6 hours after feeding
* Tripled!
* Yay! It’s ready!!!
* A lot of big bubbles all over.
* Make bread with it or feed 50g water and 50g bread flour & refrigerate.
Best Classic Sourdough Boule / Best Beginner’s Sourdough Bread Recipe / 70% Hydration recipe video link:
• Best Classic Sourdough...
Best Sourdough Bread / Classic Sourdough Batard recipe video link:
• Best Sourdough Bread /...
천연 발효종 만들기!
작은양의 밀가루로 만들어요.
17일만에 성공한 천연 발효종입니다!
새 천연발효종으로 빵 만들었어요.
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤️
필요한 식재료와 도구:
* 부엌 저울
* 물은 끓여서 식혀요 - 실내온도가 추우면 데워요
* 표백하지 않은 강력분 - 중력분 통밀가루도 됩니다
* 650ml 병 2개
* 큰 계량 숱가락
* 먹이 주는 시간이 꼭 일정 시간이 아니어도 됩니다.
* 매일 먹이주는 시간을 적고 상태를 관찰하면l 좋아요 - 며칠째인지 잊을수 있어요.
* 뚜껑을 약간 닫고 따뜻한곳에 둡니다 - 실내온도가 더우면 실내온도에 두면 되요.
* 처음에 냄새가 안좋아도 괜찮은데 곰팡이가 생겼으면 버려야 합니다.
* 두껑을 꼭 닫지 말고 숨쉴 구멍을 내줍니다.
* 1/2작은술을 시원한물에 올려 풀어지지 않고 물위에 뜨면 성공한겁니다 (꼭 필요하지 않아요).
* 18일째날 애기 발효종으로 천연발효빵을 구웠어요.
* 궁금한점 있으면 댓글 남겨주세요.
먹이 주는 스케줄 - 정해진 시간 없이 먹이 주면 됩니다. 먹이 주는걸 잊으면 다음날 주면 됩니다. 중단하지 말고 계속하세요. 시간이 걸릴뿐입니다.
Day 1, 2 & 3 - 매일 같은양의 먹이 줍니다.
* 물 1큰술 & 강력분 1큰술.
* 셋째날 거품 많고 안좋은 냄새.
Day 4
* 물 1큰술 & 강력분 2큰술.
* 거품이 많고 안좋은 냄새 많이 질어요.
Day 5 & 6 - 2일 같은양의 먹이 줍니다.
* 물 1큰술 & 강력분 1큰술.
* 거품 많고 안좋은 냄새.
Day 7 - 아침 저녁 먹이 2번 줍니다
* 물 1큰술 & 강력분 1큰술.
* 거품 많고 안좋은 냄새.
Day 8, 9 & 10
* 3일 먹이 안줬어요.
Day 11
* 물 1큰술 & 강력분 2큰술.
* 위에 고인 물은 버려요.
* 안좋은 냄새.
Day 12, 13, 14 & 15 - 매일 아침 저녁 먹이 2번 줍니다.
* 물 1큰술 & 강력분 2큰술.
* Day 13 - 거품 많고 안좋은 냄새.
* Day 14 - 작은 거품이 전체에 많고 좋은 냄새.
* Day 15 - 큰거품 전체에 많고 와인 냄새.
Day 16
* 거의 다 만들어진거 같아요!
* 거품 전체에 많고 와인 냄새.
* 다른 병에 발효종 10g, 물 40g & 강력분 40g 섞고.
* 발효종 10g 꺼낸병엔 물 1큰술 & 강력분 2큰술 줘요.
Day 17
* 많은양 발효종 - 냉장고에 넣었다 작은병 스타트가 완성된후 이병은 약간의 소금과 베이킹소다 넣고 팬케익 만들어요.
* 작은양 발효종 - 2배 넘게 부풀었어요 (물 50g 강력분 50g 먹이 줍니다).
Day 17 - 먹이 주고 6시간후.
* 3배 늘었어요!
* 완성입니다!!!
* 전체에 큰거품이 많아요.
* 빵 만들거나 물 50g 강력분 50g 주고 냉장고 넣어 둡니다.
천연발효빵 / 70% 반죽 물비율 레시피 영상 링크:
• Best Classic Sourdough...
천연발효빵 / 바타드 레시피 영상 링크:
• Best Sourdough Bread /... - Jak na to + styl
Making No Discard Sourdough Starter / No Discard Sourdough Starter Recipe!
No discard using just small amount of flour.
Used table spoon all the way until it was successful.
On the 17th day new sourdough starter was born!
I made the first sourdough bread with new sourdough starter.
I hope you try this recipe!
Please like and subscribe!
Thank you so much for watching!❤
***You can slow the video playing by changing the settings***
This recipe is dapted from Dal Morrow Asher’s recipe posted on her Facebook page “Bread Making for Beginners”.
Thank you so much!❤
#nodiscardstarter #sourdoughstarter #babysourdoughstarter #makingsourdoughstarter #sourdough #천연발효종 #천연발효종만들기 #애기천연발효종 #CastleCooking
Making Sourdough Starter recipe video link (9 Day Sourdough Starter):
czcams.com/video/us_x0UjA1No/video.html
Best Beginner’s Sourdough Bread Recipes
Best Classic Sourdough Boule / Best Beginner’s Sourdough Bread Recipe / 70% Hydration recipe video link:
czcams.com/video/80sDf1x5zvQ/video.html
Best Sourdough Bread / Classic Sourdough Batard recipe video link:
czcams.com/video/_hZIQDyr_zY/video.html
천연 발효종 만들기!
작은양의 밀가루로 만들어요.
17일만에 성공한 천연 발효종입니다!
새 천연발효종으로 빵 만들었어요.
좋아요 구독 그리고 영상 공유해 주세요!
영상 봐주셔서 감사합니다!❤
천연발효빵 / 70% 반죽 물비율 레시피 영상 링크:
czcams.com/video/80sDf1x5zvQ/video.html
천연발효빵 / 바타드 레시피 영상 링크:
czcams.com/video/_hZIQDyr_zY/video.html
Nice sharing👍👍👍👍👍👍👍❤❤❤❤❤❤👌👌👌👌👌
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Hello my friend,
Nice video, Beautiful.
Like 21
Thank you so much for watching the video and lovely comment!😀😀😀❤
Super sharing 👍
Thank you so much for watching the video and lovely comment!😀😀😀❤
Excellent cooking video 💯
Thank you so much for watching the video and lovely comment!😀😀😀😍
looks delicious and tasty thanks for your effort See you later Sweetheart
Thank you so much for watching the video and lovely comment!😀😀😀❤
Like 👍 36 😊 looking perfect 😊 thanks for sharing 👍 😊❤❤
Thank you so much for watching the video and lovely comment!😀😀😀❤
Wonderful sharing my friend ❤️🌹
Thank you so much for watching the video and lovely comment!😀😀😀❤
Super 👌 👍 thanks friend for sharing 😊
Thank you so much for watching the video and lovely comment!😀😀😀❤
Wow...I just love your recipes...
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Wow awesome preparation ❤️💚like 👍👍👍
Thank you so much!😀😀😀❤️
Wow! This Starter Recipe looks delicious, tasty and yummy.
Nicely prepared. Superb presentation.
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Thank you! I'm glad to find this tutorial video interesting and creative. Wishing you success always! 😊👍🙏
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Perfect.
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Nice video, thanks for sharing
Thank you so much!😀😀😀❤️
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
Hi Marc,
I made a discard starter recipe first. I also don’t like discarding either so I tried and it worked just like discard starter recipe - it took a little longer. I realized that most starter recipes will be successful if you know the stages of development, and what it looks like and what to do with it when it is done.
Thank you so much for watching the video and the comment!😀😀😀❤️❤️❤️🙏🙏🙏
Your video has taken a lot of the worry out of sourdough starter. My only problem now is my poor memory 😂, but I’m going to give it a try. Your bread looks beautiful as always Molin ❤❤
Thank you for sharing your video and method 🥰🥰
Dorothy, you can copy, paste and print the additional descriptions below the video. 😀
You can feed any time during the day. If you forget to feed any day that’s ok. Some days feed only once instead 2 is ok. My feeding schedule is just recommendation. Keep doing it until it smells like wine. Just takes time. If you want to rest a little refrigerate for a few days and start again. When it smells like wine it is almost ready!😀
Write down when you feed so you can keep track how many days.
Took me a little over 2 weeks.
Many many thanks!😀😀😀❤️❤️❤️🙏
Superb dear 👌 👏
Thank you so much for watching the video and lovely comment!😀😀😀❤️
wish you a beautiful day
Thank you so much for watching the video and lovely comment!
I wish you have a wonderful day too!😀😀😀❤
Superb recipe, thank you for sharing this recipe ❤
Thank you so much for watching the video and lovely comment!😀😀😀❤️
BEAUTIFUL ❤
Hi MaryAnne!
Thank you so much for watching the video and the lovely words!
Many many thanks for your big support!😀😀😀❤️❤️❤️🙏
Yummi
Saya suka karya anda
Thank you so much for watching the video and lovely comment!😀😀😀❤
Perfect 👍💐🍞👏
Thank you so much for watching the video and lovely words!😀😀😀❤️❤️❤️🙏
Merci pour cette belle vidéo.Très beau partage 👍✨
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Excellent👍👏💐❤️
Thank you so much for watching the video and lovely comment!
Many many thanks for your huge support!😀😀😀❤️❤️❤️🙏
Very nice 💙💙💙
Thank you so much for watching the video and lovely comment!😀😀😀❤
This is very tasty and yummy. Very nice preparation dear 😊❤
Thank you so much for watching the video and lovely comment!😀😀😀❤️
🎉🎉🎉🎉
Cooooooool❤️
Emotinaaaal🎶
Gooooooood👍
Healinnnnng💚
Wonderfuuul😘
🎵🎷❣️
윤비스님 영상 예쁘게 봐주셔서 감사합니다!😀😀😀❤️
무언가를 키운다는건
꾸준한 정성이 필요하네요
기다림끝에
기쁨도 오고요^^
늘 발효종만들다 포기했는데
오늘 이영상보고
느끼는게 많아요😊
빵을 참 아름답게 만드시는분😊
안녕하세요!
천연발효종 만드는데 시간이 많이 걸려요. 기다리는 시간이 많죠… 천연발효빵 만들때도 기다리는 시간이 많아서 빠쁠땐 빵이 예쁘게 안되요…
가까이 사시면 천연발효종 나눠 드릴수 있어요.😀
예쁘게 봐주시고 응원해 주셔서 감사합니다!😀😀😀❤️❤️❤️🙏
마음씀도 아름다우시네요
감사합니다^^
저는 한국에 살고있어요
올려주시는 소중한 레시피들
좋은 영상들
감사합니다
캐슬님
저도 오늘부터 영상보고 만들고있는데요
중간에 보면 3일 먹이 안주셨다는데 잊고 안주신건지 아님 일부러 안주신건지요?
@@user-yw7ys9pb4p
한국에 사시는군요!😀
한국 다녀온지 5년 됐어요. 올가을에 한국 다녀올 계획입니다. 😀
예쁘게 봐주시고 응원 많이 해주셔서 감사드립니다!😀😀😀😍😍😍🙏
@@user-yw7ys9pb4p
오~ 천연발효종 만들기 시작하셨군요!
중간에 먹이를 일부러 안줬어요. 먹이주는 시간도 꼭 정해진 시간 아니어도 되고 중간에 잊어버려도 되요. 바쁜일 있어서 어디 가시게 되면 냉장고에 넣어뒀다 계속 하시면 되요. 천연발효종 만드는데는 오랜 시간이 걸리는거고 먹이 주는 양도 최대한도로 줄였어요.
처음엔 안좋은 냄새도 나고 시간이 지나면 막걸리/와인 냄새가 나면 잘되고 있는겁니다.
영상 아래 더보기를 읽어 보세요.
천연발효종이나 천연발효빵 반죽 절대로 싱크에 버리시면 안됩니다. 하수구 막힙니다. 손이나 숱가락 반죽용기에 묻은 아주 작은 반죽 눈꼽만큼도 종이타올로 닦아낸후 씻어야 합니다.
천연발효종 성공하시길 바랍니다!
감사합니다!😀😀😀😍😍😍🙏
❤
Thank you so much for watching the video and lovely comment!😀😀😀❤️
Please activate the translation feature in the settings. Thank you. The channel content is wonderful
This recipe video has English captions every steps. Please cope, paste and print the additional descriptions below the video. It explains the entire process start to finish. My feeding schedule is just recommendation. It is a long process but it is very forgiving. You can feed any time of the day and it is ok to skip some feedings. Just takes time.
I hope you try this recipe! Please let me know if you have any questions!
Thank you so much for watching the video and lovely words!😀😀😀😍😍😍🙏
Halloo from Indonesia ❤
Thank you so much for watching the video and the comment!😀😀😀❤️❤️❤️🙏
Hi 👋… thank you very much for sharing a very detailed process of making the sourdough starter…easy to understand and follow..👍. My starter now is on day 7, hopefully it will be successful on day 17…😊. By the way, may I ask do you bake yr sourdough bread in a conventional oven or convection oven?
Hi Lilian,
I made a discard sourdough starter recipe last year and I feel the discarding method is wasting flour. So I created this no discard recipe successfully. And noticed that most of the starter recipes starter develops pretty much the same as this one. Some would take longer than the others.
Sourdough is very forgiving! I intentionally no fixed feeding time even skipped feeding for 3 days if it worked. If you forget to feed it’s ok. Just take time. My feeding schedule is just recommendations. Only time you see pink or blue mold on it then you have to toss - Don't drain any starter or dough in the sink. I even wipe the mixing bowl, utensils and my hand with paper towel before washing after handling the dough. This can cause drain problem in the sink.
If your house is pretty warm it might take shorter time than the recipe. And if your house is cooler than it will take longer.
I love to find out how it goes. Please let me know if you have any questions.
I baked in both conventional oven and convection oven. Both baking temperture and baking time, & outcomes are pretty much the same.
Thank you so much for trying this recipe and the comment!
Good luck!😀😀😀😍😍😍
Thank you for yr reply 😊. I will take note of what u mentioned above 👌…. Will let u know the outcome on D17…😄
@@lilianpeng3435
😀😀😀😍😍😍
Going to try this recipe today 😊 can you share after the starter is made, how can we maintain it and what do we need to do before we want to make a bread? Do you have other video explaining this please?
Hi Bella,
Keeping it in a warm place is important.
Please let me know if you have any questions while you are making it!
Thank you so much for watching the video and trying it!😀😀😀❤️❤️❤️🙏
Good luck!❤️
Next reply is the instructions on how I maintain the starter I give when I share the starter or someone asks me.
• Boil and cool tap water or bottled water for all the baking.
• Need a kitchen scale.
• Don’t close the jar tightly- give some room to breathe.
• Use unbleached flour for all the baking - I use King Arthur flour for most of my baking.
• I feed sourdough starter with King Arthur bread flour (some people use mix of bread flour, whole wheat flour, or rye flour).
• Always keep the starter (I keep about 120g) in the refrigerator unless you want it double sooner to use.
• Feed the starter the same combined total of water and flour as the amount of starter you use (for example, if you use 70g of starter to mix levain then feed it 35g of water and 35g of bread flour. Then refrigerate right away until next baking time).
• Mark the level of the starter with a rubber band after you feed.
• The starter in the jar is ready to use when the starter doubles in volume (it’s the strongest starter (most active) which you want to use).
• When making Levain (stiff starter would have instructions how to make it in the recipe), the ratio of ingredients is 1:1:1. For example, if the recipe calls for 100g, mix well starter from the jar 35g (after it doubles), 35g bread flour and 35g water (that’s close enough to 100). Then let it sit on the counter. It will double in size in 3-4 hours.
• Another example, which takes longer: If the recipe calls for 200g starter, mix well 1:4:4 25g starter from the jar, 100g bread flour, and 100g water & let sit on the counter overnight. It will double in size by next morning and ready to use.
• If you don’t use the starter for more than 1 week, the starter needs to be fed. Take out some of starter (this is called “discard”) and feed the remaining starter still in the bottle & refrigerate.
• With the discard you can make great pancakes: Just add some water, salt, and baking soda to the discard.
** Don’t throw away the starter/discard/dough in the sink. Wipe the mixing bowl, hands and utensils with paper towel before washing - you will have sewage problems ***
• Please leave comments if you have any questions.
• Happy baking!😀
Beginner’s recipe:
Best Classic Sourdough Boule / Best Beginners Sourdough Bread Recipe / 70% Hydration 천연발효빵
czcams.com/video/80sDf1x5zvQ/video.html
Thank you so so much for your detailed response, really appreciate it. It’s winter in Australia between 3 and 9 degrees C. I will put the starter in the pantry and hopefully it’s warm enough for it to grow. Cheers
@@bellavan7716
I thank you!
Good luck!
Many thanks!😀😀😀😍😍😍🙏
Hello there, on Day 11 🤞 a few questions 🙏🙏 on Day 16, you put some starter in a second container, is the second container a levain? And when the second starter tripled after feeding, you put some in a bowl for making bread, what about the left over of the second starter? For the first starter, you said use it to make pancake, but how? And what to do with the first and second starter after? 🙏🙏
your breads are so beautiful. I do exactly what you say, but my loaves do not rise like yours. What am I doing wrong?
Hi! Sorry about that.
I have a few questions.
How old is your sourdough starter?
What is your room temperature?
What kind of flour do you feed the starter and baking with?
Do you weight the ingredients?
@@CastleCooking yes I weigh everything. Our home is about 78-80 degrees as we live in the south. My starter is from a friend, I have had it probably 4 months.
Your house is warm enough.
More questions…
Have you baked sourdough bread with the starter before without any problems?
How do you maintain your starter? What kind of flour?
Did your starter/levain doubled in 4 hours before making dough?
@@CastleCooking yes I have baked probably 20 or more loaves, I am bound and determined to get this ;). the taste is great, they just do not seem to rise like yours. The flour is organic flour from Costco which is a bread flour. I usually feed the starter close to every day. I will say I have taken the starter from our home to my Dads (2 weeks ago) as he was put on hospice and we are now there. It is warmer still around 80 in his house. So the water is a little different. I do filter the water as his tap water is bad.
Sorry about your father. Wish him well. 🙏
I never used Costco organic bread flour (unbleached?) perhaps it’s good!
I use King Arthur unbleached bread flour most of my baking along with KA whole wheat flour and Bobs Mills rye flour. I use tap water, boiled and cooled.
Did you bake 20 loaves this recipe or other bread successfully?
How I maintain my starter:
My about 120g starter lives in the refrigerator. I feed 1:1 (equal weight of bread flour and water) as much as I use. If I take out 50g then I would feed 25g water and 25g bread flour & refrigerate right away until next time I use. It will be ready to use in 1-2 days. I bake 2-3 times a week. If I don’t bake more than 1 week then I would discard and feed & keep in the coldest part of the refrigerator.
If the recipe calls for 100g starter I would mix levain 1:1:1 (35g starter:35g water:35g bread flour) let sit at room temperature. It should be doubled and ready to use in 4 hours.
If I bake early in the morning - I would mix 1:4:4 (13g starter:50g water:50g bread flour) let sit at room temperature overnight. It will be doubled and ready to use early in morning.
Hi on day 17th, the starter did not have much bubbles n has not raised to triple or double. Can you please guide me, what should I do now?
What kind flour are you using? Do you keep it in a warm place? Is it runny? What does it smell like?
You can add extra flour to make it thicker if it is runny. You can add some whole wheat flour.
If it smells good (wine smell) then take out 25g starter and mix with 25g flour & 25g water - keep it in a warm place.
Have it had any bubbles last 17 days?
I use bread flour. It do smell abit wine smell. the wine smell gradually gone last 17 days especially when I took 10g starter + 40g water n 40g flour. There are abit bubbles on surface but not as many as yours.
Before 10:40:40 did it double?
Do you keep it in a warm place?
What kind of water are you using?
I looking real etape day view nice... 😊👍@rudioxce
Thank you so much for watching the video and lovely comment!😀😀😀❤
@@CastleCooking 👍👍😊
Superb sharing 👍🏻
Thank you so much for watching the video and lovely comment!😀😀😀❤️