Creating a STRONG sourdough starter from scratch
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- Опубликовано: 13 фев 2024
- Sharing my realistic journey of establishing an active sourdough starter, and taking you through the process of a sourdough bake! Follow along to see next week's video!
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ITEMS MENTIONED:
Sourdough Starter Kit: www.amazon.com/Banneton-Proof...
Flour: shop.kingarthurbaking.com/ite....
Mason Quart Jars: www.amazon.com/dp/B0BX1Z93RQ/...
Our Table Dutch Oven: www.walmart.com/ip/Our-Table-...
Hopewell Heights's artisan bread tutorial: hopewellheightsblog.com/sourd...
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Turned out absolutely beautiful!
Thank you so much!! I really appreciate your kind words ☺️
Great job. I cant wait to see the tutorial for that bread bag. So unique.
Thank you for watching! The bento bag video will be later this week :)
Awesome video! I’ve not worked up the courage to try a sourdough starter until now 😅 and I think I will be using your video as my guide! I look forward to a video about how to make those bento bags! Yours is super cute!!
I'm so happy to hear that, getting the nerve to start is the biggest step you can take. I promise, once you start and catch that first sight of bubbling, you'll be hooked! Thanks so much for watching :)
I just started looking, but I’ve found lots of no-discard recipes on RUclips for making sourdough starter. Have you tried any of them? Much appreciated.
No, I haven’t! I’ll definitely have to research more on that, thank you for the suggestion!
You should really use a scale. It makes it so much easier.
I totally agree! When I’m using a recipe, I absolutely utilize my scale. But, when it comes to my starter, I prefer to measure it by the feel of it :)
did you ever get a clear liquid on top before feeding again? I had a clear liquid form on top after day 3.
Friend, it sounds like you've had what's called a "hooch". I had it on my first attempt and realized it was my starter's way of telling me it needed more food than I was giving it. If you see a hooch, your starter is eating the flour faster than you're feeding it. I would recommend feeding it a bit more flour and less water. I've found the 1/3 cup flour to 1/4 cup water to be the best ratio when starting your sourdough starter. Try that, and let me know if it helps!
@@HappilyHomegrown thank you very much, I was thinking that was the problem but wasnt sure. The day before it grew to the top of the jar. then the next morning had the hooch on top and was thinner.
by the way really enjoy your chanel. Rare to see good real talking of ups and downs. it was a pleasure finding your chanel.
@@barrnyroyal1440 Yup, sounds like your starter peaked just a bit faster and was ready to eat sooner than you were feeding it. Maybe try moving up its feeding time, as well as adding a bit more flour for it to eat :) Thank you for the kind comment, it doesn't always go as planned but that's just part of the process!
Regarding the flowered dress 👗
TYSVM😉✌🏼👍🏼♥️🤍💙🇺🇸☝🏼
Of course!!
I never saw you put any oil or butter in your bread.
Hey, Sherry! This recipe didn’t call for either butter or oil, so I didn’t use them. I wanted a crust on my bread and that’s why I opted for this recipe. I’ll have to look for a recipe that includes olive oil, I’d be interested to try it. Do you have any recipes that you suggest?
Just use the same recipe and add 2Tb. of oil or butter, I also put 1 egg in mine, it does make your bread 🍞 softer.
@@sherryhurt7697 Thank you so much for the tip, I will try that next time and report back in a future video :)
Your Dress 👗 is beautiful where did you buy it?
Thank you so much, it’s from TJ Maxx! It was the dress I got engaged in so it’s very special to me ☺️
I think you said 1/2 c water then you said 1/4 c water. Please explain
Hey Laura! Total slip on my part, I’ve only used 1/4 of warm water when feeding my starter - sorry about that!