How To Make Sourdough Starter - Dished
VloĆŸit
- Äas pĆidĂĄn 10. 03. 2021
- On today's Dished #shorts we're making Sourdough Starter
đș Link to the Full Recipe: âą How To Make Sourdough ...
âĄïž Subscribe for more! / @dishedshorts
If you love this guide on how to make a sourdough starter from scratch, let us know what you think in the comments below! #dishedâ #sourdoughâ #breadâ
The ultimate best sourdough starter recipe tutorial:
- Youâll 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 thatâs 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 donât screw it on all the way
You want it covered so it doesnât dry out, but it doesnât 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 donât 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 donât worry! That just means it needs to be fed
- To do this, Youâll need to discard all but 30 grams of your starter then âfeedâ 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
đ Subscribe and ring the bell to get notified every time we post a new video!
đŹ Our Main Channel, Dished! / @dishedit
đ„ Social Mediađ„
đ„ TikTok: / dishedit
đž Instagram:
đŹ Facebook: / dishedit
đ Twitter: / dishedfood - Jak na to + styl
A relief to have instructions without lots of chat! Thank you âșïž
I donât 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?
â @@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 đ
â@@shirleysparks1148 did you succeed?
@vlqq.
No it didn't work for me. I think my kitchen was to cool.
@@shirleysparks1148thatâs not an excuse, you could cover or with loose plastic bag then few tea towels over it
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
Isnât 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
â@@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 itâs dead by extreme dehydration and itâs 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 itâs diluted ( In baking or for drinking ) all of those properties are gone and itâs 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 itâs essentially just a almost tasteless dough mixed with a bit of sugar in it to help jump start the culture.
Finally! someone explaining what a sourdough starter is. đ đđŒ
Right! I have been all over social media trying to find an explanation. So glad to have found this
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
đ seriously đ
I laughed so hard at this that mom came and gave a tight slap on my head đđ
đđđđ
I like the NO discard method
U have to discard at the start or ull just waste more
60 grams of water is 1/4 of water and 60 grams of flour is a 1/2 cup of flour.
Thank you đ
THANK YOU! Life saver đ€
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 so much! Iâve been struggling so much with trying to make sourdough. Every video I watch is so scientific on this subject and I donât understand any of them. This video is so simple and explains it all perfectly, no extra fuss đ€
Thank You
God Bless You đđ
I did it ! Thank you for making it easier for us â€â€â€
What do you do with the rest??
Love it
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!
After making the sourdough starter, how much do you use for making bread?
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 itâs 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
đ
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 !!!!! đ
I am watching her channel, makes much more sense.
I din understand after discarding part ,, one u discared ,,, u added it back ???
I will jist buy me one thank you
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?
Can you do multiple portions from every discard ?
Yea
I learned a small dab of honey for the 1âst two feeds help?
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 whoâs just grown her first starter, try using a bit of wheat flour if you can itâs less refined has more bacteriađ«¶đ»
Do u add to the 30 grams everyday or what days đ
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?
What kind of flour do you use?
What kind of flour?
How often do you have to feed it
So no extra added yeast? Just the same basic flour and water?
The starter is made so you wonât have to use yeast.
So it takes almost 2 months to make the starter đźđźđź
What should i do with the remaining sourdough of the previous day's?
Hi am on day 4 of my starter got some bubbles not as many as yesterday but today i thought Iâd 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 itâs cold
I've been doing this for days and it only rose on the first day. Exact same steps. No more rising starter đą 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?
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 eyeball my ingredients for years and it comes out perfect đđ»
Same
And the chefs kept saying âhaving a scale is criticalâ.
And what would happen if you used more than 30 gm of the starter during the feeding
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
Iâm not understanding why you would discard all but 30 grams. Wouldnât it be wise to just use the part you discard for another batch?
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.
Is this bleach or unbleached ?
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.
Yeast. Contains all of the yeast. Not bacteria
Mine just gets liquidy and it doesnt rise. Ive had it for a month!
Can I use oat flour??
Anything with starches should work, but it jas to have yeast spores but most things do.
Don't discard 50% in the trash. Use it for another. More cooking tips on my CZcams page.
If you discard all but 30 g every day then arenât you just starting over with 30 g of starter every day? How will it grow bigger? Iâm confused
Mine starter smells like alcohol...and water is always separated from the flour....I don't know where i m going wrongđą
Can I use 00 flour
I used 00. It worked beautifully.
Artinya apa
I don't use GRAMS đ€š
So no yeast needed? Just water and flour?
The starter should take the place of yeast when baking.
It's not bacteria.. it's yeast.
Plan flour
BRUH U USED BLEACHED FLOUR THATS GONNA BE A BAD SOURDOUGH. NO FLAVOR
Yeast need food, you will need sugar to feed them
Sugars are present in the flour.
that doesnt look good
When do I put it in the refrigerator? When itâs alive?