This Method Changed the Way I Make Sourdough
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- čas přidán 30. 06. 2024
- HOW TO MAKE A SOURDOUGH STARTER (VIDEO)
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📃 TABLE OF CONTENTS
0:00 - The Problem with Sourdough Starters
0:30 - A Better Way to Maintain your Sourdough Starter
3:27 - How to Make this a Zero-Waste Method
4:17 - The Most Important Aspect of Sourdough Baking
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Sourdough starters are more resilient than most people think. There's a channel called ChainBaker which I follow and he did an experiment where he left his starter at ROOM TEMP for almost a month. When he observed it, it had a dry layer on the top. No weird colors of mold appeared, nor any off smell. He was confident it was still okay so he fed it, made a levain out of it, followed by baking a full loaf fine. It did take longer than usual to rise, but that made sense.
Fun fact: That liquid that appears when a sourdough starter hasn't been fed for a while is called "hooch". It is a layer of an acidic and mildly alcoholic liquid that actually acts as a protective layer from bacterial growth.
Just a thought, for stirring your starter, try a stainless steel chop stick. Instead of a spatula you have to wash, plus it never fits the jar that great, a chop stick works great and cleans super easy.
I once kept a starter in the fridge for three years without feeding it. I had no problem getting it to work when I finally remembered I had it.
I didn't feed the starter for two years. It took about two days to get the life back. It would have been faster, but I did not weigh flour and under fed the starter.
OMG thank you so much for this video it really has been a game changer for me! I really only want to make sourdough bread and nothing else really, so having to discard was killing my frugal self!! It is working well for me thank you again so much!!,
Fantastic. As a chef who is expanding his knowledge, this is invaluable
Love this! Thank you for breaking it down so clearly😌 I’m definitely into the no discard and baking one a month sounds like a less overwhelming feat😌👍🏼
So interesting!
What about discard or your non feeding starter right off the fridge with 0.2g of yeast, and mix with your dough, see if it does the trick, I have tried it and it does work.
I’ll use the cast off when not baking for others cooking like pancakes or Yorkshire pudding.
Thanks for this video! Actually recently my starter molded so I decided to buy a dried one. Have you ever experienced baking with a dried out sourdough stater in a form of a powder ? I’d love to see such a video as I am about to start experimenting on this way of dealing with starter ;) Thumbs up!
I haven't tried that myself but I may have to test it out!
I made the cinnamon rolls they were awesome ❤
I'm glad to hear it!
Baking with Jacks scraping method works perfectly. I have left my jar in the fridge ( with minimal scrapings ) for weeks at a time. When I want to bake with sourdough I just add as much Flour and water as I need for the recipe to make the starter. Usually 75 g. Water. 75 g. Flour with the scrapings. And it usually only takes about 5 hours to rise.. Works every time..
If there is mold on the surface on the sourdough, is there no coming back from it what can i do ? I am a bit confused and i dont want to throw away my sourdough starter it takes so much time to do it all over
Mine shows bubbles but it doesn't rise in its jar. I'm using unbleached bread flour and filtered water. It's a new starter, about 9 days old. I'm new to this stuff.
If you add as much flour as possible, then add flour on top. In the fridge for up to 10 weeks.
Do you think stiff starter change his behavior a lot from the 100% hydration one?
Can u plz explain it to me a way to understand it why is curing used in meats snd fish snd why is brinding used i dont understand the difference
I have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
How old does my starter need to be before I can store it in the fridge? Mine is about a month old.
A month should be old enough! Once it's rising and falling predictably after feeding it can go into the fridge (usually when the starter is anywhere between 1-3 weeks old).
Do you HAVE to discard? I am not at the moment and my starter is healthy
Omg soo confused . So if I need 250g of starter for my recipe , so I will add 40g discard, 105 flour and 105 water (105 +105+40= 250
?
Margin of safety!
Hey , looking for help want to see if anyone knows. So my starter will rise to optimal height about 6 or 7 hours in but when I go to do the float test and scoop some it kinda like releases all the air and it drops by a good amount , today it looked closer to floating but still did the same thing
did you do this straight ouyt of frig or wait until it is kind of room temp? just wondering because i think you have to let it warm up a tad first,hope this helped