How To Make Sourdough Starter - Dished
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- čas přidán 10. 03. 2021
- On today's Dished #shorts we're making Sourdough Starter
📺 Link to the Full Recipe: • How To Make Sourdough ...
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If you love this guide on how to make a sourdough starter from scratch, let us know what you think in the comments below! #dished #sourdough #bread
The ultimate best sourdough starter recipe tutorial:
- You’ll only need two ingredients and a bit of patience
- Mix together 60 grams of flour (you can use white, whole wheat or a mixture of text two) with 60 grams of water
- Once that’s combined, transfer to a see-through container at that is least 3 times bigger than the volume of your starter
- Place lid on top but don’t screw it on all the way
You want it covered so it doesn’t dry out, but it doesn’t need to be airtight because oxygen will help to jumpstart the fermentation process
- Let this sit at room temperature for 24 hours
- After the first day if you don’t see much fermentation activity, simply stir the starter, cover and allow to ferment at room temperature for another 24 hours
- At this point you should see a fair number of bubbles on the surface and the starter should have grown in size
- It will also likely smell slightly old gym socks but don’t worry! That just means it needs to be fed
- To do this, You’ll need to discard all but 30 grams of your starter then “feed” it with 60 grams of flour and 60 grams of water
- Mix it all together, cover and sit at room temperature for another day
- To speed up the process you could feed your starter twice a day as long as it has risen and fallen between feedings
- Continue this process for the next 8 or days until the starter consistently doubles in size and develops a sweet, yeasty smell
- Your starter is now ready, to use! Stay tuned to learn how to turn your starter into yummy sourdough bread
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A relief to have instructions without lots of chat! Thank you ☺️
I don’t use the discard method, I make in small amounts over a few days then make sourdough when ready. I use the scraping method after that, no waste, no discard.
can u share your recipe?
@@heathersmith2330water and flour, make it not too watery more thick so the bubbles are more visible, im also trying for first time, the wild yeast acts different for everyone so learn the yeast that grows where you at 🎉
@@shirleysparks1148 did you succeed?
@vlqq.
No it didn't work for me. I think my kitchen was to cool.
I like the NO discard method
U have to discard at the start or ull just waste more
Some honey for the first two to three days can help the yeast get a jump start too. Very very small amount like tip of a knife and then stop it on the fourth day
Isn’t honey antibacterial? Would it kill the the yeast?
@@badgal3866 Yeast is a fungus, not a bacteria. Yeast eats sugar. Honey is mostly sugar.
Honey also contains some yeast and lactic acid to jump start the starter
@@jacobrichardson611 ah, so honey vs sugar would not work the same?
@@badgal3866 honey is antibacterial at their original syrup concentration. Bacteria die In honey due to osmotic differences, basically water flow into higher concentrations of salt or in this case concentrated sugar.
So honey just sucks water out from bacteria and it’s dead by extreme dehydration and it’s the main reason why honey last so long because no bacteria can live in that condition.
There are also record of honey lasted for 1000+ years discovered in Egypt tomb and its still edible, also there are some small amounts of antibacterial compounds in SOME honey but it only works best in its original concentration the moment it’s diluted ( In baking or for drinking ) all of those properties are gone and it’s just becomes a feeding ground for bacteria if left unchecked outside instead of help preventing it.
So after diluting it in that much water/dough it’s essentially just a almost tasteless dough mixed with a bit of sugar in it to help jump start the culture.
Starter videos elsewhere on youtube: first you need to find baby jeaus and turn the celestial clock, fkin 20+ minute long videos and then you got this: short simple and straight to the point
😂 seriously 😅
I laughed so hard at this that mom came and gave a tight slap on my head 😐😂
😂😂😂😂
Finally! someone explaining what a sourdough starter is. 😂 👏🏼
Right! I have been all over social media trying to find an explanation. So glad to have found this
60 grams of water is 1/4 of water and 60 grams of flour is a 1/2 cup of flour.
Thank you 👍
THANK YOU! Life saver 🤍
Thank you so much! I’ve been struggling so much with trying to make sourdough. Every video I watch is so scientific on this subject and I don’t understand any of them. This video is so simple and explains it all perfectly, no extra fuss 🤗
Honestly the easiest instruction for small volume baking in existence, no need to watch a video of 10mins long with 3 types of different flour and using 150+ grams of total flour weight per single day.
Thank You
God Bless You 🙏😊
I did it ! Thank you for making it easier for us ❤❤❤
What do you do with the rest??
After making the sourdough starter, how much do you use for making bread?
I din understand after discarding part ,, one u discared ,,, u added it back ???
Love it
I learned a small dab of honey for the 1’st two feeds help?
Can you save the amount you get rid of to start another container of SD? New to this ...
Yes! Yes you can have a jar for discard put in fridge and feed it once every two weeks and take out 24 hours prior to warm up then use for baking!
😞
NO NEED for discard !!
It's SOOOO FRUSTRATING.
I seriously don't understand WHY there are even any recipes
and instructions to get rid of ANY portion of the starter.
It's COMPLETELY UNNECESSARY.
Use extremely small portions (1-2 tablespoons) of flour and water.
Increase to about 2 heaping by the fourth day.
The same time method applies, yet NOTHING is being wasted.
SERIOUSLY.
My favorite method so far is from a channel called
Rosie's Kitchen Adventures.
It WORKS !!!!! 😊
I am watching her channel, makes much more sense.
I will jist buy me one thank you
Do u add to the 30 grams everyday or what days 😊
Can you do multiple portions from every discard ?
Yea
What kind of flour?
What kind of flour do you use?
So we remove all but 30 grams and what we remove could it be used as another starter? Or trash it?
How much do i use when i finally going to make the bread?
How often do you have to feed it
Did you put the second one you made back into the first one? Or the first one where you tools 30 grams from, you throw it away?
What should i do with the remaining sourdough of the previous day's?
Wow! Do you use all purpose flour?
It can be what ever some work better than others I use bread flour but I've see AP, bread,rye,wholemeal. Just do what you find fit
Tip from another home baker who’s just grown her first starter, try using a bit of wheat flour if you can it’s less refined has more bacteria🫶🏻
Hi am on day 4 of my starter got some bubbles not as many as yesterday but today i thought I’d see some rise but nothing iam I doing anything wrong I placed it in the microwave with the door open a jar with the light on because here in the uk it’s cold
So no extra added yeast? Just the same basic flour and water?
The starter is made so you won’t have to use yeast.
Is this bleach or unbleached ?
Questions:
So it means that in every batch, you just need a tablespoon of the starter yeast mixture and feed it for 9 days??
Do you throw out the excess until the 9th day?
When it’s finally 9 days, where or how do you keep the final starter yeast?
There are recipes for discard. Crackers or pizza dough. Or, you can make another jar of starter.
You use it in bread or any dough realy, even if the yeast is not ready it ads a sour flavour.
Then if you keep it in a fridge, you can feed it like every 5 to 7 days and it will be fine.
But discarding means putting it dough or just on compost, it composts well.
Can u use bleached flour or unbleached
So it takes almost 2 months to make the starter 😮😮😮
And what would happen if you used more than 30 gm of the starter during the feeding
What do I do with the leftover starter for that first week? Can I use it or will it not be usable? Thanks!
Make crackers with em! Or any other easy savoury biscuit
I’m not understanding why you would discard all but 30 grams. Wouldn’t it be wise to just use the part you discard for another batch?
I've been doing this for days and it only rose on the first day. Exact same steps. No more rising starter 😢 why?
how many days you keep it? There are few indicator you should see, 1. Rise rate, there will be high rate day, low rate, and even no rise, 2. smell/ aroma, will be change from not good, acetone then sweet alcohol, 3. Bubble
If it rises for 3 more days in a row ( inch or more) and stays but not doubles what fo I do?
Mine just gets liquidy and it doesnt rise. Ive had it for a month!
Is it all purpose flour?
You can use most flours I personally use bread flour but I've seen AP, bread,Wholemeal ECT. Do what you want.
PS some might not work but it's best to try some will make different flavors
Wait so what do we do after the 10 days? When can we start putting it in the fridge?
Watch Rosie's Kitchen Adventures, her method has no waste, and doesn't take that long.
I eyeball my ingredients for years and it comes out perfect 👍🏻
Same
And the chefs kept saying “having a scale is critical”.
If you discard all but 30 g every day then aren’t you just starting over with 30 g of starter every day? How will it grow bigger? I’m confused
Yeast is a fungus not bacteria.
And smelling like a strong beer or sour beer is normal, but old gym socks?
Also using a rye or some other flour is better than white because they are usualy a bit less refined so more yeast spores.
when I made my starter with whole wheat flour, the aroma was bad at early day, 1st or second. At 3th, the aroma change to strong acid, the day after, the aroma change to lighter, refreshing acid and at 6th, the aroma become sweet alcohol.
Yeast. Contains all of the yeast. Not bacteria
Can I use oat flour??
Anything with starches should work, but it jas to have yeast spores but most things do.
Mine starter smells like alcohol...and water is always separated from the flour....I don't know where i m going wrong😢
Don't discard 50% in the trash. Use it for another. More cooking tips on my CZcams page.
Artinya apa
Can I use 00 flour
I used 00. It worked beautifully.
When do I put it in the refrigerator? When it’s alive?
I don't use GRAMS 🤨
Plan flour
It's not bacteria.. it's yeast.
So no yeast needed? Just water and flour?
The starter should take the place of yeast when baking.
BRUH U USED BLEACHED FLOUR THATS GONNA BE A BAD SOURDOUGH. NO FLAVOR
that doesnt look good
Yeast need food, you will need sugar to feed them
Sugars are present in the flour.