The magic of making, storing and maintaining your sourdough starter.The ultimate sourdough starter.
Vložit
- čas přidán 30. 06. 2024
- In about 7 days you will have the most amazing sourdough starter that you can keep for life. All you need is flour and water. With few basic technics and up keeping, you can make the most amazing breads, pasta and so many other delicious baked goods.
Don't forget to check out how to make my sourdough pasta. Link • The most delicious eas...
and sourdough bread.
This is the link to “The most fool-proof sourdough bread recipe you will ever make”
• The most fool-proof, d... - Zábava
After decades of growing, maintaining and using sourdough starter, I've learned that many growing techniques work. I now begin with a small volume of AP white unbleached, favor distilled water and do as you do and not add more carbohydrate during the first 2 days or so. The container must be absolutely clean and free of detergent residue for good results. I do discard once or twice as development occurs to concentrate the successful yeast and minimize rapid bacterial growth. Since the volume of flour used is so small, there is little waste. You can give this to friends who could continue the process for themselves. When very active, most of the volume can be used for a single loaf or two. I feed the residuum and immediately refrigerate it. Thereafter the starter can be fed at long intervals, if you wish. I have resuscitated starters after months of no feeding. But if you do it every week or so, the starter will revive more rapidly. You can dry a thin layer on parchment paper then break it up and store the flakes sealed in the freezer indefinitely. I have mailed it to friends that way, too. They are thrilled to watch it blossom forth.
Thanks for the details
I’m so glad I was able to find Fiona’s videos again. My schedule got very hectic and my 2 year old starter bit the dust. Tried but it wasn’t coming back. Fiona’s explanations are so clear and easy to follow. Not cluttered up with mad scientist information
I have had limited results with about 5 other starter recipes BUT this one seems to be the ONE! SO glad I found you!
Fiona, I can’t wait to try making my own starter and the sourdough bread from your recipe. Thanks.
WOW, what a process. Thank you for teaching in detail
Thank you 🙏 your explanation is excellent 👍
Like your simple method of sourdough starter
Excellent teaching..thankyou.
I am very excited to make the starter. Sourdough is my artesanal favorite. Fingers crossed 🤞
Very helpful video, thankyou.
Just made my starter last Saturday and today is my first feeding 🤞🤞🤞. Thanks Fiona! ♥️
That’s fantastic can’t wait to see your bread
Thank you Fiona for the great videos. I have my culture that I started since Tuesday, 3 days ago.After I saw your video, I dropped a small piece of apple in it to help with the fermentation as I hadn't initially. When should I take it out? Do I leave it there? I have 3 starers: wheat, rye and buckwheat. Buckwheat has not rised much. Would appreciate your response.
Thank you so very much. ❤
This is a very nice clear explanation, thanks. I am still very intimidated by sourdough, having tried and failed to get a starter to work so many times! I won't give up though, just had a break. This makes me want to try again!
I was the same way. Other videos and books just made it seem so complicated and still never got the results I wanted until I came across Fiona’s simple sourdough video. I was making the most beautiful bread thereafter
Same here!
thank you and good luck
Nice video. Thanks. Do you ever transfer the starter to a clean weck jar, and feed it there, or must you keep using the same one in order to maintain the integrity of the original starter? I just find the caked streaks on the jar unappealing.
Great information, as always. After you use your starter, do you feed it back and store right away? Do you need to feed it hours before using?
Thanks!
I have listened to 20 or more starter recipes this is the best, because the results are so fast. I don't like the discard but I know how to stop wasting it by watching anther video that didn't waste.
Thank you very thorough explanation 👍 do you use any if your discard for baking or throw it away? You only started feeding it on day 3 previously I saw in a cookbook to feed everyday . Im trying to conquer this ❤ appreciate any input you might have . Have a great day
Thank you
👌👌👌
Kk K 🙏🙏
Thank you! You inspired me to try making sourdough bread. One question - my starter seems to have some separation of water and the mixture so I’m wondering if I need to change something with my feedings? Otherwise it’s got lots of bubbles and a great rise. Thank you in advance!
yes sounds like you have to feed it sooner and more often. its great that you have the activity going.
Amazing video!!! I have started to make colorful pasta because of you, and now I want to adventure myself into bread making.. so nervous!! 1 qq, at some point can I transfer part of the discard into another jar to use it for another bread? Or does only the one in the original jar is useful for bread? Thanks a lot!!!
that is so good to hear, bread making is so fun and rewarding, you are going to be great, just get your starter going and the rest is a breeze. so you would have to discard the starter and stick to the original jar. best of luck
Thank you for this! Great video! Is it possible to use less amount of flour / water for feeding? Or it really has to be 1 cup each?
For daily maintenance I just feed 10g water 10g flour and about a tsp of starter just to keep it ready to make bread. I can keep that in the fridge a couple days ago I don't have to feed it every day.
Hi Fiona. After many starter failures I'm glad I came across your video. Your simple instructions are all that I need. So hopefully I'll start this journey soon. One question : you say to feed the starter with 1 cup of flour and 1 cup of water but it appears you use very little water! Or did I miss something? Thanks.
I saw that too
Thankyou Fiona for your wonderful receipe and clear to the point instruction, I had great success with the starter and the sour bread. I have on question how do I make the bread very very sour, tried fermenting for two days the dough but it did not work it just collapses.
There are recipes that ferment dough up to 5 days in the fridge, so called long cold sourdough fermentation. You need to knead dough 1-2 times a day while it is in a fridge. But guess you need to add honey too to feed good bacteria (like lactobacteria etc) that is in the dough. As time passes yeast will start to die due to activation of lactobacteria as they produce lactic acid, which makes dough/ready bread sour and keeps ready bread from being molded for 1-2 week in the future.
So there is should be some balance of wild yeast (that makes rise eventual dough/bread) and lactobacteria in the dough at the end. Dough to be sour due to lactobacteria but still have yeast that will rise bread before and while baking.
I used to make sour bread (from rye and whole grain flour, 50/50 combination) 3-4 years ago. As far as I remember I put honey and some cold pressed oil like olive oil in my recipe together with starter etc. Keep dough in fridge for 3-5 days before baking, knead daily. Hope to recall/find my recipe, as want to start making bread.
Especially want to try making bread from white flour only and make it non-sour as here in video as some of my family members can't eat sour.
The same starter can be done from white rice flour, for those who wants nongluten rice bread, but nongluten starter are picky/capricious. Never did nongluten bread on the starter, but saw some videos on CZcams who made from white rice flour.
Read on the internet that long fermented dough (up to 3-5 days) can be eaten by celiac disease patients (some studies were undergone on such patients) , as gluten turns unharmful due to long fermentation as dough gets sour with long days fermentation in fridge. We know that gluten is protein, and protein gets fermented/destroyed in acidic environment. As dough gets fermented for more than 1-2 days, it gets sour, acidic due to lactic acid produced by lactobacteria etc..
Discard my previous answer pls. After writing that comment I came across The Bread code youtube channel led by german guy. And he cleared things up from scientific point.
To get sour bread you don't need to add honey etc. Only water, flour, salt and starter is enough. To get sour bread ferment it longer and use more acidic starter (he has videos on that), or can add more starter and ferment in warmer place rather than in fridge, since yeast(that rises dough) likes cold and bacteria(that makes sour) likes warmth.
But with acidity comes gluten structure destruction and yeast dying after peak rise of dough is passed. Which means your bread will be dense and low in volume (won't rise much).
Check The Bread code. He mentioned about sour tasty bread that he makes from discarded (from day 1 of starter making) starter. The bread that doesn't need kneading as it is 100% hydration bread (wet dough) and contains 500gr of discarded starter and only 200gr of flour. 5-6hours to double in size +3 hours after shaping and putting in load pan, so in total 8+9 hours is needed for fermentation in warm place and you get sour taste bread loaf at the end.
Believe me sour taste bread is ok at the beginning, then you will want to eat neutral/non sour bread.
What's a good thing to do with the starter that you're discarding each time you're feeding it? Can you do this with any other kind of flour rather than all-purpose flour like an an alternative variety of wheat or gluten-free
You can heat a pan, add some oil and pour your discard there, add some scallions, sesame seeds, salt and pepper, and you have a nice and crispy fermented dough snack! Try it, it is delicious!
pancakes, pasta, and/or fry it. Im not a fan of discarding it either..
❤❤❤
Hi Fiona! If I want to make more than two loaves at a time, should I prepare a starter jar for each one/pair? Or can I use the first jar and divide it into how many loaves I want, and continue from there? Thanks, Ora
The main thing is the weight of starter you get at the final stage. For making bread you need from 10 to 20% starter from the weight of flour used for bread making. Ex, you want to make 2 loaves of bread, each one will contain 400gr of flour (and hence 20% of starter, 2% of salt and 65-80% of water as a standard recipe, all calculated from flour weight). Then you need 80gr of starter for each loaf of bread, 160gr starter in total. If your starter jar in the final stage will contain 160gr, then you have enough. If not, then take starter for one bread, then refeed and wait for 5-6hours until it rises (doubles) again to use it for second bread. First bread can go through bulk fermentation in fridge (first 2 hours in warm place and then put in fridge) at this time to slow fermentation process to wait for second bread making.
For future make more starter in big jar or in several little jars.
Great video thanks! I’ve made my starter but i notice it rises and then shrinks back. Is this normal? What should i do? Thanks! Like after 24hours its not still bubbly and risen like yours but shrinks back down 😬😭
I am so sorry I just saw your comment. It just needs more feeding. and when it rises that much its ready to go into your bread. When its warmer the process of rising expedites so always keep an eye on your starter and the temperature in your kitchen.
What pasta machine do you use?
Hello. Can you tell me, what do you do with the discard? Do you throw it out or make something else with it? I have seen people make pancakes with discard but have heard from others , discard is not good for you so must throw out? Can you please shed some light on this? Thanks
👍
How much flour did you add to the jar @ 7:22? It does not look like it is one cup.
If you put grapes or fruit in your starter, do you have to pull it out for the first feeding?
yes you do
Fiona just started this process,, I added grapes for kickstarting the process but know I’m getting “hooch” the next day. It’s happened twice. Does it mean it’s gone bad?
Hi Fiona, Do I store the starter in my kitchen or in the fridge ? Which would be best
Both! fridge will bur you more time
is there nothing i can do with the portion of starter that i have to dump out with each feeding process?
Luis Kim I just posted a video on how to make sourdough pasta with the leftovers starter. I’ll be posting more videos to give you other ideas as well
Cooking With Fiona cool thanks!
Hi Fiona, I did my starter really good and worked with bread really well. After all I went to holiday for 2 months it was in fridge and my husband fed once. After I came from holiday I fed 2 times and kept in room temperature before I baked bread. It had bubbles and double sized itself. Every time before holiday it was perfectly raised. But now my bread did not rise and it was dense. Why did it happen? Should I garbage starter? Thank you
no do not garbage the starter, just keep feeding it and it will get its strength back. it has been dormant for a long time so give more feeding and time to get back.
@@CookingWithFiona thank you so much. I will.
I don't discard anything. I simply make this in a large container and keep adding flour and water. Works out just fine and i don't waste flour.
Good to learn from you
What did you do with the the dough you put into a little bowl,did you throw it out?
yes those are the sourdough discards.
@@CookingWithFiona yes but what did you do with it...and WHY DO YOU DISCARD IN THE FIRST PLACE!!
What happened to the grapes? Did it disintegrate?
Thank u ..we have to wait 3 -4 days or more if there is any bubbles@culture than only we start our 1st feeding
Am I right?
Yes absolutely
What happens to the starter that you discard before each feeding?
Unfortunately it goes into the garbage ,such a waste. So I use smaller portions and also make crackers out of the
discarded starter, search for the videos on youtube on how to make Sourdough starter crackers with the discards. Good luck.
I have a starter that is 3 weeks old. I’m so afraid it is dead. Is kind of liquid 😢 what should I do?
Hi Fiona. I did exactly how you did. I just started with 20g of a starter I already had. I feed it every morning. First day, the volume had already tripled. I was...WOW. Great. Second day, it has doubled in volume. Third day in the morning, I fed it, after 3 hours it had already doubled in volume. BUT, the next day in the morning, it had collapsed back to the original hight. It's not possible to fill all the glas like yours. I have the same glas. What's the problem? Is it too strong? Do I need to feed it 2 times a day? Thank you.
Sounds like your starter is rising very fast, could be few things either it’s a hotter or you are using too much starter for the feeding use less that 20g.
Move your starter to a cooler place or feed it twice a day for now
Hi. Is it ok to start with smaller culture? Like 20grams of flour, 20grams of water? And build from there?
@@donnaforpathways of course. Problem is you need to feed more often because the bacterias have less to eat.
@@fluppi123 thank you! So feed as soon as it rises or there's activity? Dont wait for 3rd day?
@@donnaforpathways try to feed at highest activity. If you have a small glas, look for a convex surface. When it's at the max, just befor it falls fown, feed it. You need to observe it often at the beginning. But to give you less work, start with 50g. You don't have to feed it so often with 50g. With 20, maybe 2 times a day.
Thank u ❤️ When can I start using the starter ? At day 6 ?!
When you see a good rise on your starter
What i am doing wrong!! 3 day and i can't see any activity inside jar!!!😥😥
I found you again.
Please what kind of flour did you use
Does all-purpose flour have bran?
You can use any flour you wish. Whole wheat flour has everything in it. The white flours have bran removed. You can google it.
So you wait 3-4 days before feeding - interesting
Instead of throwing away the rest of the starter you aren’t going to use, could you divide it up and give to friends?
absolutely
what else can do instead of just keep throwing away ?
gooit u het weg wat u er uit haalt ??
alot of effort unless you bake daily for food than a hobby hrmm
No one says why you discard....I really would like to know....everyone says just throw away half or three quarters of starter...WHY, WHY, WHY??? COULD SOMEONE PLEASE TELL THE REASON! THANKYOU!
hahha because otherwise you will end up with 100 tons of sourdough! that is the only reason i know.
Actually no need to discard if you take less amount of flour and water in a larger jar. If the starter has become too much I take some and put it in a new jar keeping it in the fridge up to six weeks or freeze it. This trend of discarding is something new and wasteful.
There are many wonderful recipes using the discard. I make pizza crust and pancakes with mine. I just store mine in a separate container in the fridge.
Can I use bread flour instead all purpose flour for the starter?
For that need to read some scientific books on sourdough making. One that is offered is Handbook of sourdough biotechnology. I did not read it, but according to youtube channel author who recommend it (The bread code channel) it is about acidity of starter.
More starter you use for feeding (and hence discard less) the more acidic it will be, hence the bread dough will get sour quickly too.
Sourness of bread dough will start killing yeast (that rises bread dough) due to lactic acid and acetic acid that are produced by bacteria. Starter is mix of wild yeast (that rise dough) and wild bacteria (that ferments and makes sour). So the main thing is to catch the moment (and start baking) when dough volume (rise) will be at peak with moderate sourness, from where sourness will rise only and yeast die(hence dough volume will fall only). The more sour is dough the more gluten structure getting destroyed, as gluten is protein. Acidity destructs protein...
Or look the other way. If some starter (while being cultured) is not discarded each day, then one needs to add more of water+flour each day and have bigger jar to fit it. As the fixed amount of flour+water(1 cup each in this video) won't be enough for increasing amount of starter (if not discarded some). More starter, more bacteria/yeast it contains, so need more food to eat.
Anyway, we need to make sure that starter is some fixed percentage of water+flour we add each day. First 5-6 days we have 1/4cup starter left (3/4 discarded) + 2 cups of flour+water, which means starter was 12.5% of total weight of flour+water or 25% of flour weight.
During final two feedings only 2 table spoons starter were left (all other discarded) plus same 2 cups of flour+water, which is 8% of total flour+water weight or 16% of flour weight, if 1 cup is 120gr flour/water and 2 table spoons is 20gr starter.
When we make bread dough, we add from 10 to 20% starter from flout weight used for bread dough. Standard sourdough recipe is flour plus 60-80% water, 2% salt and 10-20% starter. All percentage is calculated from flour weight.
Hydration rate (of starter or dough) is alse calculated from flour weight. 100gr flour +100gr water means dough/starter has 100% hydartion rate. Ex, starter is 100% hydration usually. In this video too, same amount of flour and water is added.
Going back to this video, First 5-6 days when 1/4cup of starter was left (3/4 discarded) and 1+1 cups of water/flour was added, we end up with 25% starter of flour weight in this mixture.
In final 2 feedings when 2 tablespoons of starter was left and same 1+1 cup flour and water was added, we had 16% (20gr starter/120gr flour) starter of flour weight. Why I am pointing out 25 and 16% starter of flour weight?
It is because in sourdough bread recipe we add starter (10-20% usually) from flour weight. So our dough bread to doube in size will mimic ready cultured starter, which is 16% of flour weight.
Say, If it took only 5-6 or 8 hours for our 16% cultivated starter to double in size and got its peak rise, then 16% starter (from bread flour weight) added to bread dough will also take 5-6 or 8 hours to double in volume/size and be ready to bake. In fact ready for baking fermented bread dough is just bigger version of cultivated starter. Difference is in salt added to bread dough. So knowing how fast starter rises (doubles in size) we can predict the time needed to double in size for bread dough, if percentage of starter in flour+water mixture during cultivation and in dough bread will be the same...
Why half or 3/4 of cultivated starter is discarded each day, why not grow starter in one big jar without discarding?
For that one needs to read some scientific books on sourdough making. One that is offered is Handbook of sourdough biotechnology. I did not read it, but according to youtube channel author who recommend it (The bread code channel) it is about acidity of starter.
More starter you use for feeding (and hence discard less) the more acidic it will be, hence the bread dough will get sour quickly too.
Sourness of bread dough will start killing yeast (that rises bread dough) due to lactic acid and acetic acid that are produced by lacto/acetic bacteria in dough/starter. Starter is mix of wild yeast (that rise dough) and wild bacteria (that ferments and makes sour). So the main thing is to catch the moment (and start baking) when dough volume (rise) will be at peak with moderate sourness, from where sourness will rise only and yeast die(hence dough volume will fall only). The more sour is dough the more gluten structure is getting destroyed, as gluten is protein. Acidity destructs protein...
Or look the other way. If some starter (while being cultured) is not discarded each day, then one needs to add more of water+flour each day and have bigger jar to fit it. As the fixed amount of flour+water(1 cup each in this video) won't be enough for increasing amount of starter (if not discarded some). More starter, more bacteria/yeast it contains, so need more food to eat. Discarded starter from day 1 can be stored in fridge and used for making pasta, flat-bread, even 100% hydration loaf bread that does not need kneading.
Anyway, we need to make sure that starter is some fixed percentage of water+flour we add each day. The more starter you have the more water+flour you add as number of bacteria/yeast increases. The more bacteria you have, more acidic your starter will get due to acetic,lactic acid. You can check starter by pH meter. To feed starter while cultivating (with discarding some) only once a day you need to have some threshold amount of water+flour added, so that flour will be enough to feed the yeast/bacteria in starter, otherwise they die. For ex, 20 grams of water+flour added to 20gr of starter each day is not enough if done once a day. Then need to feed twice a day. If add 50gr of water+50gr flour to 50gr of starter while cultivating, then feeding once a day is enough. As starter gets stronger, it should make up 10-20% of added flour. So at the end 50gr of water+50gr flour should be added to 5-10gr of ready starter, and once it rises (doubles) add ready starter to bread dough.
In this video, first 5-6 days we have 1/4cup starter left (3/4 discarded) + total 2 cups of flour+water, which means starter was 12.5% of total weight of flour+water or 25% of flour weight.
During final two feedings only 2 table spoons starter were left (all other discarded) plus same total 2 cups of flour+water, which is 8% of total flour+water weight or 16% of flour weight, if 1 cup is 120gr flour/water and 2 table spoons is 20gr starter.
When we make bread dough, we add from 10 to 20% starter from flour weight used for bread dough. Standard sourdough recipe is flour plus 60-80% water, 2% salt and 10-20% starter. All percentage is calculated from flour weight.
Hydration rate (of starter or dough) is also calculated from flour weight. 100gr flour +100gr water means dough/starter has 100% hydartion rate. Ex, starter is 100% hydration usually. In this video too, same amount of flour and water is added.
Going back to this video, First 5-6 days when 1/4cup of starter was left (3/4 discarded) and 1+1 cups of water/flour was added, we end up with 25% starter of flour weight in this mixture.
In final 2 feedings when 2 tablespoons of starter was left and same 1+1 cup flour and water was added, we had 16% (20gr starter/120gr flour) starter of flour weight. Why I am pointing out 25 and 16% starter of flour weight?
It is because in sourdough bread recipe we add starter (10-20% usually) from flour weight. So our dough bread to doube in size will mimic ready cultured starter, which is 16% of flour weight.
Say, If it took only 5-6 or 8 hours for our 16% cultivated starter to double in size and got its peak rise, then 16% starter (from bread flour weight) added to bread dough will also take 5-6 or 8 hours to double in volume/size and be ready to bake. In fact ready for baking fermented bread dough is just bigger version of cultivated starter. Difference is in salt added to bread dough. So knowing how fast starter rises (doubles in size) we can predict the time needed to double in size for bread dough, if percentage of starter in flour+water mixture during cultivation and in dough bread will be the same...
I'm dizzy!!!
That seems like a lot of wasted flour, especially in this time when groceries are expensive and money is short.
Lots of flour and time wasted every day throwing it away and pouring more flour into this. When is it ready? When does it end?
Too wasteful to keep throwing the starter away.I just kept feeding the starter from day one and till it fully fermented at day five.Just use a big container and you will be fine.
Believe it or not, You can fry the discarded starter in a little olive oil. Add some scallions herbs cheese olive etc delicious!
That is a lot of waste of flour, no a fond of that 😮
Beginning with grams and then switching to cups and finally to tablespoons is not a great way to teach, sorry.
So much discard! There is better way to do it.
That's an awful lot of waste! With the price of groceries soaring I hate wasting.