The ultimate guide to easily make sourdough starter! 🙌
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- čas přidán 22. 03. 2024
- We are only going to need 4 ingredients:
1️⃣ 1 jar (glass, plastic, a tupperware, etc.), the crucial thing is that it has a lid.
2️⃣ 1 spoon.
3️⃣ Water (tap water).
4️⃣ Flour (all-purpose flour, baking flour, bread flour, whole wheat, rye, etc.).
The important thing is that the flour has starches, which are the sugars that the microorganisms will feed from and “transform” into our sourdough starter.
🌡️ Temperature is an important factor to take into account! The room temperature should be around 25°C (77°F). This is important as the jar will stay at room temperature until it ferments and the starter is ready.
🥄 The texture we ALWAYS have to look for is creamy, like a porridge. This is our guide star every time we feed and refresh the starter. This way, we can correct this by adding more water or flour, depending on what we see as necessary to obtain the desired texture.
⏳ The process to create a sourdough starter can take up to 5 days. Sometimes more, sometimes less. We will discard a portion of it and continue to feed it until the 5th day when we will notice that the dough will have doubled and even tripled in size. This will be the indication that it is ready to bake bread.
As a rule of thumb, 200 grams of sourdough starter are going to be used for every kilo of flour in the recipe.
There are now more excuses to not having your sourdough starter at home - it's super simple!
This was the easiest I’ve seen. Thank you so much for this easy recipe
Did it work or did yours mold like mine?
It works for me. Make sure you sanitize your jar. If you want to boil water and let it cool down a little. Add your empty jar in for a few minutes and use it after.
You probably got mold for multiple reasons, and you may have not properly washed it. Avoid soap! Just use water. Or you can use a dishwasher but sanitize it with the boiling water method. 🤷♀️
@@Diseaseisreversibleive made mine a couple of months ago, never molded once and almost didnt cleaned the jar
@@JamesKeltan it must be my environment. I need better ventilation or something. Maybe too much mold spores in the air at my home
@@JamesKeltan I just tried again and it worked! I’ve had it going for almost 3 weeks now and it hasn’t molded yet! I used filtered water instead of my tap and I think it might be something to do with the well. Maybe I should get it tested haha
THANK YOU for not making us weight it out on a kitchen scale. I wish I had found this video when I was looking to make a starter. So many people make it way more complicated than necessary
8😊😊😊😊😊8😊8😊😊😊😊😊😊😊😊😊😊😊😊😊😊😊8😊😊😊😊😊8😊😊😊😊😊😊😊8😊😊😊😊8😊88😊😊😊
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You’re so dense. He’s giving you less information than necessary and you are grateful for it. With precise measurements you could make a more ideal sourdough and with more information you can still choose to eyeball it. Why would you applaud him for this? Why do you need his permission not to use your kitchen scale? And why do you think that this recipe he crafted is optimized for imprecise measurements? You act as if his video is superior for being inferior. Quite confusing.
He literally said to table spoons of flour and in the video typed two teaspoons of flour. This video is just about the least helpful video on the planet.
@@SuccessRendering-hc6ht when you are just beginning and don't have equipment or a kitchen scale this video is very helpful. In the olden days they didn't have kitchen scales and were still able to make a sourdough starter. What he taught people was to look for texture, it's actually a better technique to teach imo because it teaches people to use their intuition instead of blindly following a recipe. If you know about what it is supposed to look like you can do it. And the reason I'm applauding him for this is because I was so overwhelmed when I first started, and all the videos I had seen made it worse. This video makes it feel like anyone can do it no matter the equipment that have.
I was once having breakfast, minding my own business, when my son's sealed glass jar of sourdough starter exploded behind me, sending glass all over the room and into my breakfast. DO NOT SEAL THE JAR.
😂
It could go to eyes 😢damn so risky
You can seal it as long as you burp it regularly and allow the trapped gasses to escape.
Doesn't need to be sealed
Will work faster if you don't seal, and put some fruit on the counter beside the starter. (Natural airborne yeast) And don't throw the half away! Fry it up and maple it; it'll just keep getting better and better each time...
Words are so important. More people would make this starter if advised to USE half of it every few days, instead of DISCARD half of your hard earned money.
Question for you both ❤ can I make good sourdough in a convection oven with just a Dutch oven?
@@DeeLite220 for sure, if it's fairly strong and you PREHEAT a sealed Dutch oven for like an hour. Really. Look for a recipe for Jim Lahey bread. Super easy, no knead. Great for a beginner (or ANY level, really)
What Do you mean when you say "fry it up and maple it"?
@@isabellest-laurent9549make a sourdough residual pancake
If you don’t want to waste the discarded sourdough starter then you can use it to make dinner rolls or donuts, stuff like that.
Finally a perfect and easy to understand video on how to make sour dough starter ❤❤❤❤. Thank you soooooooo muchhhhhh
How nice that youre expanding your channel in english! Congrats! Good luck from argentina!
I was taught by my Nonna to use a small 1''x1'' inch bit of purple cabbage in a start. The white film is a natural yeast, and it's a perfect natural start. Leave it for the first 24 hours only. ❤
Interesting info from your Nonna.
So you put the piece of purple cabbage in the starter when you first make it? Do you ever take it out?
@@Jen.E yes once you get bubbling, it's inoculated, and don't it's job!
@@nancystampphoenix3109 Thank you 😊
I almost gave up, but then I found your video THANK YOU!!! You are without a doubt the BEST!
Same here! Success! Thanks
Did you try it???
@@aroutiti7200mine turned all moldy within 3 days. I don’t know what I’m doing wrong, I try to use fresh flour and clean water and keep it in a well ventilated area and still mold.
@@Diseaseisreversible thank you ..! i try it too but doesn’t work in the third day it’s smell so bad
Make sure you use unbleached flour. Regular bleached flour kills the starter as soon as it forms
Finally all these women I watch on you tube and none of them showed you how to start a starter thank you
Thank you! I've tried many times with a very specific method and it was always very hard to achieve. 2nd day in and its very active.
Thank you. Best explanation
If i discard the half, could i rather pour it in another container and add the same flour and then have 2 sour dough starter containers?
That's good idea
We hav a simillar name
Issue with this you'll still need to add water and flour to it on a regular basis and it needs to be the same amount of water and flour as the discard flour.... So you can see how it'll soon require alot of flour and water if you don't discard
could give them to a family or a friend
I saw a video from a Mennonite family,
who saved her discard, and then used it to make something with, rather than waste it.
Keep it in a warm place and it will grow better and faster
Thank you for simplifying this!! Timesaver!
Wow.. I like your idea fir Sour Dough Starter! 🎉
Thanks for sharing this recipe ❤
Don’t use tap water if you live in an area that uses chlorine from what I’ve been told. I’ve always used filtered water from the fridge or some people might use bottled water.
I would never use the tap water from here for anything. It's so grossly over chlorinated. But there's a Jacob's well shop and that water is amazing. I've been thinking of doing this with Einkorn wheat to see if it would be easier for my daughter and I to digest.
No tap water please
@MichelleJoy-xr5qp the tap water in my city is horrendous
@MichelleJoy-xr5qp if you live in the states, from the tap would be the worst for making sourdough. Gotta be filtered.
You can but best to boil the water first to drive off the chlorine
Yes measure, use pure water and cover loosely...
Exactly correct. Can use rye flour to start. Rye has more natural wild yeasts. Any flour will work.
You make it so simple.
Thank you so much for this. And it looks pretty easy.. Love it.❤
Awww thank you, this is very easy to understand the trick😊😊😊
Great vid, my starter now smells of sour beer but it is 4 years old.. I don't discard but if it all works that's great.
Then you have a very nice one. They tend to get better with age
Great tips
Wow this was so simple and helpful thank you
Thank you!! 🎉
Very clear. Thank you
Turbocharge a sleepy starter with a few crushed grapes. We live in a dry climate and the starter is lazy. My wife came up with the grapes and the starter went ape shit and makes amazing sourdough. When she made sourdough at her mother’s who lives near the coast, her starter was strong and healthy without the grapes.
Do you think a bit of sugar would work the same way?🤔
@@user-qo2bv5tw8v Think about this. Wine is made from grapes. Grapes, besides having natural sugars, will ferment. They are little supercharged natural yeast producers.
Using grapes is cheating, because from what I understand about traditional sourdough, they use natural airborne yeast. The Sourdough from San Francisco not only uses starter on a daily basis with origins over 100 years old, the walls inside the factory are loaded with natural yeast.
Home bakers don’t have that kind of luxury.
My wife is a trained chef and for my unfortunate self, doesn’t cook daily meals to enjoy. She’s a mad scientist who decides to make a dish dozens and dozens of times, over and over until it is perfected. Sourdough was many of her projects from the past. She has everything ready to go, including a starter in hibernation in the refrigerator for when she decides to bake again (she hasn’t made sourdough in over a year). When she bakes sourdough, there will loafs everywhere.
She beliefs a humid climate is better for sourdough. We live in a dry arid climate and that’s what led her to experiment with grapes, with crazy success.
I don’t know about sugar!
Jsjsjssj amigoo sos crackkkk, ayudando a hacer pan a los que hablan español e inglés jsjs no me lo esperaba
What do you do with the part you discard? Thanks
you can make pancakes with sourdough discard, or many other things that you bake! there’s tons of recipes online and it’s a great way to reduce food waste
Protip: make sure to use unbleached flour .
Who bleaches flower 😮
@@julia347the extra white flour you buy in the grocery store is bleached flour😂
Is that like a US thing?@@marywellington6229
@@julia347ever wondered what makes white bread white and brown bread brown?
@@ashlyboss different types of flour. I'm baking bread myself and never saw bleached flour. I googled it finally and Germany does not allow to bleach it.
Charles Boyle would love this😂
Tang-Town!
Was looking for this XD
Love it ❤
Thank you so much 😊😊😊
Thanks !!!!!! 😮
Depending on your source of water, some water hs fluoride and chlorine in it. Just try it for like a week and if it doesn’t grow, use distilled or spring water. Just anything unchlorinated.
Thanks !
I've never tasted or seen sourdough bread except on the internet. I'm determined to try this and see what all the fuss is about. This starter seems pretty simple. Now I just gotta find out how to use it.
How did you get on?
@@james123oo I still haven't done it. I don't know why it intimidates me so much. I'm going to conquer croissants 🥐 first then this is next
Or just hop a bus to San Francisco.
@@dap777754 I live in Jamaica. I would have to hop on a plane and fly to San Francisco
why did u need the whole wheat or rye flour?
After how many days is it ready to use?
Thank you.
I’m going to add that your examples appear to have been made with white flour. And I think that filtered water is best if at all possible to remove chlorine
I'm starting today❤❤❤
In the US, probably shouldn't use tap water. Well water better. I'd also leave it outside covered with cheese cloth, to pick up yeast from outside.
Channel name pun is hilarious
Dunno what to do after the 4th day... how often izzit hungry?
Thank you! How much to use to make one loaf?
100 gm per 500 g flour
❤❤❤❤ thanks
Let's Do this Todayyyy❤🎉
Does this mean it’s ready to use on day 5?
Why discard half ?
I don't like wasting food, can I turn the half I remove into something?
Do we mix all flour types and then follow steps
Question about day 4 what happened with the first half. Do you can used for bread or waffles? Thanks
My dough has started, now what to do
Make breas
Do i need to keep feeding it after day 5? If yes, which rate? N where should i store it?
Amo ❤❤❤
Woow
Hello ,but what do u do with the other half ? And then how do we make it ? Do we remove some from it for the bread ,and how many days can we leave it ? Please e,plain more
If it's ready are we still going to feed it everyday ?
Infinite sourdough glitch working 2024
so we dont have to feed it after day 4?
you have to regularly feed your starter once it’s active. depending on how strong your starter is, could be up to a week between feedings if the starter lives in the fridge, or every 2-3 days if it lives on the counter at room temp
@@14joesorrentino Thank you so much for the reply!
I agree with using the eye. I don't weigh anything
Nice! I’m currently in an ILF house. Can I use AP flour?
Yes you can! Or bread flour as well.
In my country they do different 3 types one the one u shows and another two
Thank you I hate measuring
This is so easy it should be common sense.
Pls be specific for world living in cold countries this method will work off those in tropical weather store it in fridge 😊
In the video it seems like youre not using the wholewheat or rye flour. What do you do with them?
Any flour
Dont discard other half just make a second jar then we got 2
How do you store it?
But how to keep it for years???? I mean i don't bake breads everyday so how cud i save this mix
Do you still need yeast? Or just the starter?
no yeast
You could use yeast depending on what bread you intend to make
@@affectedpoet9762 Du kannst dir auch einen Knopf an die Backe nähen und ein Klavier daran hängen. Dann weißt du wie schwer Musik ist.
"You can also sew a button to your cheek and hang a piano on it. Then you know how heavy music is."
I used instant yeast and flour my first time 😂. Its still going strong 🤣
Doesn’t tap water have chlorine which prevents fermentation?
Please use bottled water or filtered water. Most towns and cities treat there water and those treatments are used to kill bacteria and yeast.
Or let chlorinated water sit for a couple of days. The chlorine will dissipate. When the chlorine smell is gone, so is the chlorine. Keep a bottle in the fridge to use.
Can I use chickpea flour? 😅
CZcams algorithm decided i bake sour dough now
Instead of discarding some can you start a new one with the discard?
Lol...what do you do with the wheat flour?
Thank yoy❤🇭🇷
Please explain why do we have to feed the starter for 4-5 days. If I get the same texture of flour with bubbles and sour taste within a day,( this happens during Indian summer season )can I call it sourdough starter and use it to make sourdough bread?
What should I do with it
So instead of “discarding it,” u can just use the “discarded” half to make a second set of the starter 🤷♂️
How do u guys eat it?? 😬
What is this dough good for? why do you use it? this is the first time i see something like this
Its used mainly in bread baking. Its basically a way to cultivate wild yeasts. It also cultivates lactic acid bacteria which produces the sour taste and smell and makes sure that the starter wont mold als long as you feed regularly. Sourdough is a very great way to make bread more digestible and also ads so much depth of flavor to any baked good you use it for.
2 tbs as he says or 2 teaspoons as it is typed????!!!
My favorite bread!! Thanks
So once this starter is ready. How do we use it to make bread? Like can someone just give a rough estimate? Like use the entire batch or portion of it?
Recipes will give you a weight of the starter to be used.
so basically sourdough is a bit like a pet, it must be fed
but if you keep feeding it without removing part of it, you'll just make more and more sourdough
So you discard part of it
Well if you want to make bread what you do is take this discard and you feed it in order to get to peak strength and then that goes in your bread
A recipe will tell you how much starter to use
What do you do with discard?
You can discard the half in another jar and duplicate the process
No se compara con tu seductora voz en español!
Can I use Bread flour or AP flour instead of whole wheat?
It's never really worked for me tbh last time I tried it I threw in some yeast because I didn't have rye flour and it didn't live more than two days :(
I have successfully made a starter from both AP ND bread flour! You have to use a breathable lid, not airtight. I use a cotton cloth secured with a rubber band! It'll take more than 3 days. Feed it every day.
@@Im.k.m.aka.kalaashnikovlmao
Forbidden cheese 🧀🧀🧀
Keralis is this you?? Hahahh
Boy: i want a break...
Shopping: okay i took ur order. Now go n come next year.. same time n same place..🤠
Boy: 🙄
The great mother dough starter
The boils
“I feel like eating sourdough bread”…
Jar + Yeast starter: “be right out in 5 days”…
If my room temperature between 25 to 28 C is it ok or should I put it in the fridge
That’s exactly the temperature you need
This reminds me of "jane the virgin" narrator
Eu só uso 1 colher de farinha por dia (aí não precisa descartar) por 7/ 9 dias