The Easiest Sourdough Starter Recipe Ever!

[@shebakesourdough]

Hey guys, please find more information and the exclusive discount link for the Brod & Taylor Sourdough Home on my Instagram. Or you could leave a message here and I’ll send you the direct link! Thank you 🙏🙏

[@karenbrady1655]

Would like link please

[@karmadesigns]

Please send link

[@paulaa.7798]

I don’t have instagram. So how do I find the Brod & Taylor? Instagram is owned by china, they have enough.

[@thereseprunet-brewer2192]

You can make the starter at room temperature. It only takes a little more time but fermentation appears too

[@NatMel-kl1rm]

In one video your ratio is 1 sp of water and 1sp of flour. Here is 1 sp of water and 2 sp of flour. So which one is better to start with? Thank you!

[@zayndanyal1502]

Avoid disappointing yourself and go for 10- 14 days. Seven days is not enough. Thanks all.

[@lermalists7161]

I’m on day 13, didn’t work at all

[@ax.f-1256]

If you know what you are doing and of the conditions are correct, you can have a fully working sourdoughz ready to be used after 4 days.
You just need to correct conditions then it will work.
With the wrong conditions if will always take much longer or completely fail 😅

[@gabrielhermesson9926]

My first starter took almost a month. If you've made it to two weeks and the starter isn't ready yet, don't give up!

[@perlaa6283]

I did it and made a beautiful loaf on day 7 🤷🏻‍♀️

[@markpozsar5785]

You don't need to keep those temperatures. Do you think bakers 300 years ago had fancy electric junk that helpy baby their sourdough starter?

[@gabrileah]

Her home temperature/humidty probably fluctuates throughout the day often, so she finds the device helpful.

[@adamkhan7234]

No discard! Perfect! Never done sourdough before. Can't wait to try soon. Recipes like this make it all the more accessible

[@shebakesourdough]

👍👍😊

[@frenchie13]

On your other video you did 1 to 1 ratio and here you're doing 1 to 2, which one works best (foolproof)??

[@dorismoton7108]

This information is so easy until even a child could do it so I know it’s the one for me!😆 Thank You!♥️

[@shebakesourdough]

🤣🤣👍👍

[@ModestCatholicRose]

​@shebakesourdough
Doing it this way can I just put jar in warm spot?

[@elsagonzalez-qp2ob]

THANK YOU 😲 FINALLY a simple recipie. Blessings

[@shebakesourdough]

I hope you give it a try! 🙏🙏😊

[@MrNidhog]

I would only add placing a small plate under the jar in the even of an overflow.

[@j3f00at]

Thank you for sharing 👍❤️

[@amalm866]

How do you maintain it after day 8?

[@zayndanyal1502]

Yes and use non chlorinated water and unbleached flour. Do not use flour with less than 12 % protein. Keep trying and don't give up!

[@catherinethong3010]

Thank you so much Beautiful Soul for sharing your recipe!

[@with_pinch_of_love]

Thanks for the recipe…. It’s a most useful video you share about sourdough starter. ❤

[@shebakesourdough]

My pleasure 😇

[@andrea8950]

What ratio do you recommend for maintenance of this starter? 🤔 Thanks!

[@user-ev1so3lq3c]

Thank You❤❤

[@laurenlyon7885]

Thank you fab

[@taniamiranda9020]

I have never tried this journey of sourdough bread. However, looking at her recipe here and on CZcams, l can see that the measurements that you start with are not the clue, just to let it ferment and feed it each day. I say this cause the measurements are different on both platforms.
On CZcams she adds 1 tbsp of water and another tbsp of flour and here 2 tbps of flour and 1 tbsp pf water.
The first option makes the starter watery and here the consistency is different.
I am trying both measurements to see what's the final result will be.

[@jiding7530]

I am gonna try this 😊. Felt its easier to estimate starter peak time since the temperature is consistent

[@shebakesourdough]

Yes, please find the exclusive discount link on my Instagram :)

[@biancaaviles15]

THANK YOU

[@shebakesourdough]

You’re most welcome! 🤗

[@penimeth6472]

Your other video says 1:1 up to day 4 then double feed per day… when or how do you choose between the two methods?

[@Koeweit]

You are right. I saw both videos and I have the same question. Maybe it depends on the type of flour? Wheat, rye, etc...?

[@okanovicka]

I have made a sourdough starter without the small refrigerator, I mixed 2 different flours, wheat flour and rye flour. o continued to feed it for 6 days easy make sure if you don't have a fridge to either put the lid on or put some plastic wrap on it o make a small hole in this rubber band when you start o feed a little each day

[@terrybigelow5705]

I also would like the link , please and ty:)

[@bechayramos5478]

Finally i found you, sourdough making😄 Any alternative if i don’t have that sourdough making stuff?

[@beezeeaesthetics]

This is the most helpful video I have seen about a starter

[@shebakesourdough]

👍👍🙏🙏

[@GodsObedientChild-Deuteron6262]

Very much AGREED😁✨

[@ayuningsih9609]

No discard right.. whats the use of discard?

[@fernandodelgado6022]

Great recipe. How much can we use from the starter to bake with?

[@cathrynscott8174]

That’s great but could we do one where we can spend the minimalist amount of money to start making sourdough?

[@shebakesourdough]

Absolutely! All you need is a bag of flour and clean water :)

[@zayndanyal1502]

There's no need to throw any flour. Look for discard recipes😊

[@khia1408ify]

I live in the Caribbean, temps are usually 80°F and above. Rarely under 80°F unless there is a cold front.
Will try this Starter without the honey and come back to let you guys know how it’s going. 🙂
Thanks for this easy video Caz gosh, there is no way I would be able to baby something while removing bits of it every day 😅.

[@vlqq.]

how is it?

[@nw0913]

Never understood the discard bs process but I’m glad this one showed results without doing that. I can’t wait to try it! Thank you for sharing 😊

[@stormythompson2413]

The discard "bs" is just so you don't end up with an abundance of starter. When you feed it, you need a 1:1:1 ratio of starter:water:flour. So if you never discard, which you can use for tons of recipes, you'll basically be doubling the amount of starter each time you feed it.😅

[@angelrebekah9153]

You need to discard though. Otherwise your starter will grow more than you need. Once your starter is good to go, you can keep your discard separate to make recipes like discard pancakes.

[@angelrebekah9153]

​@@stormythompson2413commented the same thing!

[@teaacustardcream2868]

Apparently need to discard as it becomes too acidic and also because the volumes gets out of control and need to feed it even more flour the bigger it gets

[@aadishrisoni3638]

I made my very first starter following your first video and it started doubling by day 5. It doubled within 2hr and i was so impressed ❤. This is great❤

[@shebakesourdough]

Fantastic!

[@welshrarebit1153]

So when you do feed it if it’s doubling this fast

[@angeld6243]

Hi can you please share where did you get your measuring spoon? It's so cute.. thank you
I make really fluffy cloud soft breads but sourdough is the only one I never tried to make.. I always found the instructions for making the starter confusing and not relevant.. but I just want to try your recipe..

[@subanum-vv2lj]

What is the elastic band for?

[@themakingofawife]

Thank you so much. Today is my Day 1

[@shebakesourdough]

You got this!

[@sandrapowers6099]

Did the first recipe say to begin with 1 Tbsp. Water +. 1 Tbsp. Flour ? Now this recipe says 1 Tbsp. Water + 2 Tbsp. Flour.? Which is it? And if I don’t have a sourdough starter “ home”, what is the best way to keep it warm in a cool house? Which flour is the best to use? All purpose or bread flour? I love your video! This sounds so much easier than the rest! Thanks

[@sandrapowers6099]

And please send information on your sourdough starter appliance. Thanks

[@MrsQ22]

I tried 1tbsp water 1tbsp flour and it didn’t work and when I asked on Facebook sourdough bread page I was told it was too liquidy. I would stick with this recipe she shows here with 1tbsp water 2tbsp flour. Bread flour or all purpose flour as states in the video here, either one. you can store it in the oven with the oven light on or microwave. Not sure where else to store it. Good luck!

[@Therealgirlinthedesert]

Always ALWAYS use unbleached flour.

[@marakyiya]

Mine is just watery (day 6 today) 😢. Smells sour but no bubbling or rising whatsoever

[@__x.__]

add more flour when feeding

[@shebakesourdough]

What’s your proofing temp?

[@WhyDoYouCare6503]

Keep feeding and discard

[@mariacazadio5375]

And how much do you used and how much do feed

[@christlemarcella8512]

Hi, your previous post ratio was 1 : 1 of flour and water until the 4th day, which one is better? Thanksss ❤

[@andreaa.9709]

I noticed this discrepancy too

[@msbigdog1460]

I was going to post the same thing.

[@christlemarcella8512]

I'm still waiting for the enlightening here 🥲

[@user-qo2bv5tw8v]

I was adding randomly water and flour in a coffe cup on the counter and it worked in any case after like 10 days. Mb it's far from perfect, but if u wanna start smth just simply start

[@shebakesourdough]

Congratulations on your new starter! Happy baking! 😊

[@linkster57]

pls send me the link

[@melanialarcon5188]

My starter was great and all until the 4th day it just turned watery:(

[@__x.__]

add more flour

[@selenamoreno7689]

so i had started a sour dough starter....its got a layer of liquid on it and smells sour but no bubbles...shoukd i just restart?

[@db-lj1ts]

Maybe add more flour, it needs to be feed, mine happened too added more flour. Search more info in google

[@JoyBlissWonder]

Hi how do I make this without the contraption?

[@shebakesourdough]

Keep the starter warm ideally 25-28C. For more tips on how to create a warm environment for your starter, please visit my Instagram page :)

[@JoyBlissWonder]

@@shebakesourdoughThank you so much for responding. I appreciate it 😊 My daughter loves to cook and bake so I thought I would have her look into bread making especially sourdough bread as well. I am only on CZcams. I don't have Facebook, Tiktok or Instagram.

[@krushibhanushali7530]

Can i use 100 percentage whole wheat flour in??

[@shebakesourdough]

Yes you can :)

[@ThePoeticDeceiver]

Does the water added have to be a certain temperature?

[@shebakesourdough]

I use room temp water

[@khadijamalik3080]

Here is too hot ,so on day 1 my starter double triple and out of jar in few hours 😂 wat I do now

[@cloverluvvv]

Omg ain’t no way it’s this easy!!

[@Therealgirlinthedesert]

It’s not.

[@cloverluvvv]

@@Therealgirlinthedesert I believe you lol

[@efi1703]

I don’t really understand the steps😢. Do you need to add yeast to the flour so it can rise or do you only need just flour and it will start the process regardless?

[@shebakesourdough]

Just water and flour as explained in the video :)

[@WhyDoYouCare6503]

😂

[@aston108]

What on earth is that mini fridge thing for.. you don't need that !!

[@heyyhellohannah]

I put mine in the fridge after day 6. Is that ok? I dont need it right now.

[@shebakesourdough]

No it’s recommended that you keep feeding it until it doubles after every feed before you store it in the fridge :)

[@Ana5kh17]

is the elastic band necessary ?

[@teaacustardcream2868]

Can use a ponytail

[@Cloud20026]

Can I store it in fridge until I want to use it ??

[@shebakesourdough]

For a new starter, no. For an established starter, yes :)

[@meimeimei7812]

@@shebakesourdough hi! may I ask, what is an established starter?

[@shebakesourdough]

That refers to a starter that’s already active and would double with each feed :)

[@meimeimei7812]

@@shebakesourdough thank you so much. After storing the established starter in the fridge, I have to feed it 2 tbsp flour & 1 tbsp water every week, right?

[@BigLifeDoaa]

التحضير لا يحتاج لضبط الحرارة بأجهزة

[@MM-gi3yj]

In your other video, your proportion was 1 tb spoon water and one tbspoon of flour. Why changed?

[@shebakesourdough]

Hi! Both recipes would work :) I increased the flour quantity in my second video because I have received feedback that some of you were concerned about the runny consistency of the starter in the beginning. Adding more flour will give you a thicker consistency. Eventually both methods would yield the same sourdough starter that is alive and active! Good luck!

[@siavashyousefi]

Does it not need any yeast?

[@shebakesourdough]

Just flour and water! :)

[@Fatima-qu3ml]

I’m confused on how it grows because it’s just water and flour no yeast?

[@gloa6035]

the flour has yeast and you are basically cultivating it by adding water and allowing it to grow in a warm environment

[@Fatima-qu3ml]

@@gloa6035 ohhhh I thought it’s just plain flour

[@ahsaiiara]

​@@Fatima-qu3mlno. I think you still misunderstood. The flour is plain, no yeast added.
But flour already has natural yeast in it.
Everything in this world has bacteria right?
So in this case the bacteria in flour that producing the yeast.

[@Fatima-qu3ml]

@@ahsaiiara ohhh right

[@efi1703]

@@ahsaiiaraThank you for sharing this information, even though your comment was addressed to another person, you really helped to clarify my confusion 🙌🏽🙏🏽🙏🏽

[@JoeG71299]

So you don’t have to wait 7 days to make bread with it?

[@shebakesourdough]

Yes it takes a minimum of 7 days for a starter to come alive and become active. It’s ready when it starts to double with every feed

[@JoeG71299]

@@shebakesourdough thank you for replying. I’m on day 3 and my starter has more than doubled with every feed within like 8-10 hours, that’s why I was asking if I still had to wait the full 7 days

[@70sGal]

That’s just the beginning where you get a rise and then it falls flat for days or weeks. Starters are no where near ready at 7 days. It’s such an unrealistic selling point. It takes time, period. No gimmicks.

[@abfactor]

🤔 ... And the electric machine what?! Oh but is so simple 😂

[@michelleyang703]

Is this recipe achievable without maintaining the starter at 25 C?

[@shebakesourdough]

The ideal proofing temp is ~25-28C and this ensures success with building a new starter. If you don’t have the Sourdough Home, you can also create a warm environment for your new starter physically. You can find more tips and suggestions on my Instagram page :)

[@michelleyang703]

@@shebakesourdough thank you so much!!

[@alexlewis6548]

Why do you need an elestic band?

[@shebakesourdough]

the band is put on right after a feed so that I can track how much the starter has grown when it peaks :)

[@70sGal]

7 days is so unrealistic! Its still immature. Try 3-6 weeks!!

[@krushibhanushali7530]

Why you are putting rubber band??

[@shebakesourdough]

To mark the level right after a feed so that you can track its growth

[@darmaz61]

can I just repeat the same method for 3 days then leave it to expand on its own?

[@annapeppard2400]

box not necessary, obviously sales pitch

[@michdoll88]

Can I follow this process without the Brod and Taylor Sourdough Home?

[@shebakesourdough]

Oh yes certainly. There are ways to create a warm environment for your new starter manually like leave it in the oven with the light on. For more tips you can visit my Instagram page, thank you :)

[@WhyDoYouCare6503]

Mine. I put it on the Microwave oven.

[@albertalavera9185]

How much of the starter can be used if I will use 1 kg of flour?

[@albertalavera9185]

How much of the starter can I use if I will make bread with 1 kg of flour?