SOURDOUGH STARTER RECIPE (NATURAL YEAST): Guide for beginners
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- Опубликовано: 5 окт 2024
- Sourdough is a natural yeast made by the fermentation of dough that can be used for sweet or savoury yeast based recipes, like bread or Italian panettone.
Italian Master Baker Gabriele Bonci teach us how to make sourdough from a bait, and how to maintain it. This is the ultimate guide to sourdough, both for beginners and pro!
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★ INGREDIENTS
FOR THE STARTER
Raisins 50 g
High gluten (bread) flour 100 g
All-purpose flour 50 g
Water 120 g
FOR FEEDING:
Water 75 g
High gluten (bread) flour 100 g
All-purpose flour 50 g
Cake flour (for the table) a.n.
FOR WASHING:
Warm water 1 l
Sugar 10 g
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I made this Lievito Madre with King Arthur's bread flour (high protein) and All Purpose flour (for weak 0 flour). Other than the time consumed, all 31 days (extra day for 3 refreshments), it came out BEAUTIFUL. It was NOT difficult, just time consuming. It's such a pleasure making that cross cut on the roll-up ball of dough and seeing the SAME exact results! And my panettone was ready after 5 hrs. on final proof, instead of the 10-12 hrs. for a weak panettone with other recipes! Thank you, Chef!:)
So to maintain… keep in fridge and feed every 2 days. What if you can’t feed it. Out of town. Whatever. Do you start over or can this be revitalized ?
Do you know where I can find a Panettone recipe?
@@Jrock32464 ruclips.net/video/XolnzZXkmS0/видео.htmlsi=UfFYfwNKliLWSk2F This recipe makes Panettone with simple yeast. This same chef makes it with the "Lievito Madre", which takes a month to prepare. I've done it and it's delicious, never made with with yeast, but will try this year:) Good luck!
There's professional and then there's the master who teaches the professional. You are certainly the Master 💪
Thank you so much for this, chef. It’s so hard to find traditional methods in America, Im excited to get this started 💜 a million thanks for this beautiful method.
Simpliy beautiful! I was looking for this process in details for quite some time! It is certainly more involved then typical sourdough! Thank you for sharing!
This is a beautiful starter. Requires so much more work than the usual starter that I keep in my fridge, and I have no doubt the result is superior. Thank you for sharing.
this is exactly the video i was looking for!
Really appreciate for the translation ,it was really really useful for me.
Beautiful and amazing! but why it should not be closed hermetically? I'm curious why you don't keep it in a closed jar and not waste any of them.. why the surface should be dried and peeled off before using? Thank you for sharing! need more english version videos because i want to fully understand your fascinating videos❤
I will stick to the traditional way with my sourdough starter. She's alive and I'm happy with that. This is way more advanced than I need. I really did enjoy watching tho.
I know, this procedure can be complicated, so if you have a winning method, you can stick to it :)
Molto fantastico. Grazie mille de Svezia!! I tried it and it worked beautiful!!
Yo hice una pastamadre antes de este pero el fue mojado. Este ve mejor. Tiene un buen dia y gracias! Yo voy a probar este en el futuro
amazing! Thank you for the English version! Is it possible to cut the time for less than 31 days?
Hello chef Gabriele Bonci, I'm Ida from Jakarta. I'm practicing for sourdough starter as chef taught in the RUclips video. Day 1, i made 1/3 of the recipe that chef taught. The dough rises well. After 48 hours, day 3, i feed and slightly knead like chef did in the video. The dough was kept in a room temperature of 23°C to 27°C with a little light, and after 4 hours it has risen 3 larger. My question is, do I have to wait 48 hours later for feeding/refreshing and so on every 48 hours for the next 31 days? Please direct further. Thanks before..
Merci bien pour la traduction et bonne continuation
Thank you ! You just gave me an idea .... I will try making a sour dough with dates!
Thank you so much for this video. I am trying this for the first time and going to attempt to make panettone after. I was wondering my starter seems to rise well in the first 24hrs but then starts to deflate. It is still good no mold or bad smells. I have fed my starter once. I would appreciate anyone's help or input.
The video is sooo beautiful ))) BUT: I suppose, we can not get that all literally - feeding just every 48 at room temperature? In this Proportion??? the dough will go to sour???
Wow this is amazing, do you need to wash it every time you refresh it? Or only when making it? Is this included in your cookbook?
If my Levito Madre doesn't increase volume for only 3 hours, but for longer how should I make it stronger and more active ?!
9:15 after three hours, put it in the fridge for how long before the bagnetto?
Thank you for the recipe, but I would like to ask what strength has your 0-flour?
I have read about stiff starters and washing it. But i thought that washing was to decrease sourness, if a starter have become too sour? But this baker seems to wash the starter too get pure yeast? Great video though
amazing very nice thank you
Thanks for great video! Do you think I can take my 100% hydration starter to begin with? Would it make the process a bit shorter? Thanks!
Will the rest of the starter, which you aren’t refreshing, being thrown away????
Hi anyuisbjoern, until the very end of the refreshments phase your sourdough is not mature and you can't use it. So you have to get rid of it. Plus you have to take the "heart" of your sourdough, the best and healty part! ;)
Indeed it's a very delicate and time consuming process, that's why we should buy our panettone from bakeries, 😄
Thank you for the video in English! The voice sounds really nice. Can i get the name of the English voice actor?
This is the most convoluted, over complicated, hardcore, over the top sourdough starter I seen in my life. Not even french bakers are that crazy.
This is not regular sourdough (= a mix of wild yeast and lactic acid bacteria) you know and that's been talked all over net, but a technique to cultivate just the wild yeast part. Wild yeast is found on fruit peels (like grapes, thus raisins) and this video shows you an advanced technique to make that yeast usable. In fact it is still a sourdough, but the yeast part outweighs the lactic acid bacteria part, thus it's called "mothers yeast" or "Lievito Madre" in Italy and is what's been used through centuries before we got industrial "baker's yeast", either fresh or dried.
I don't understand, how much solid yeast i have to use for 1kg bread ?
Thank you?
Correct me if I'm wrong. This is Pasta Madre, base for Panettone, not the regular sourdough for bread. Thanks, Grazie.
Correct, this is the "yeast" used for Panettone. However, you can also make other breads, croissants and many other types!
Wow! More complex and time consuming than I ever expected.
cake flour???? for the table?? what does that mean?? thanks chef
What about that yeast which was ready in the jar after 31 days?
Chef when we keep for 31 days .have we need to fead in every 48 hour ?
Yes, you have 😊
Even though it is time consuming. I like the idea of the feeding mixture is standard (doesn't change the measurements) whis is great if you're not good at memorizing. Thanks btw.
Dear Chef: I made your Panettone recipe last year and it was a total success, after many trials and errors:) Unfortunately, I'[ve forgotten some details: When you say the solid lievito madre has to be freshened 3 times in the day before using in the recipe, do you mean "bath, feed and stretch, resting 3 hrs. between at room temp." or just feed with only one bath? How long would I wait between the refreshings? the 3 hrs., or more? I'm quite confused, being an old lady:) Thank you and wish you every success!
Did I hear it well? Second feeding leave to rest 31 days in room temp?
No, please, read recept under this video in their cookingbook
They have to be refreshed every 48 hours for 31 days
@@davidmatias6239 if it's every 48H for 31 days it's mean WE need to repeat it 16th Times?
Or 31 Times?
@@davidmatias6239 it's means 16 refreshed or 31 resfreshed?
Ahmed Nezzar it have to be refreshed “feeding’ every 2 day for 31 days,that’s about 16 times.
My dough started to molde how?
I dont really understand what is meant by "freshening" the sourdough every 2 Days. Also I dont understand what you do with the rest of the original sourdough.. not the kneaded one
Quel gâchis ‘.,
We do not have "O" flour in the USA...I tried using our bread flour, and All Purpose flour, with golden raisins. It did not raise much at all over two days, so I figure either our raisins are more processed than yours, or our All Purpose flour is stronger at 11% protein than would be needed. Could someone clarify? Thank you for a wonderful, very detailed presentation!:)
Manitoba strong flower has a protein content of about 13%. American all purpose flour has about that too, depending on the brand I assume. Manitoba is finely ground but so is American patent flour in the shops here.
Weak zero flour is flour from soft grain, and is also called "Italian '00' flour for pasta" in the Netherlands. The protein content is about 10 percent. Regardless of the protein content, you should be able to see activity in the dough. I make the starter from Rye flour (whole grain).
A problem could be that you used bleached flour. It is available in the USA but banned in Europe.
Bleached flour is not suitable for sourdough. Soap residue in the glass jars and other things are also disastrous.. On the Internet is the "Chain baker". This Englishman does whole experiments with bread and the like and breaks myths.
Love the VDO - but a few points are not clear. After 31 days of feeding every 48 hours - the yeast has grown at room temperature. Then the rolling into a croissant shape & slicing an X on top - leave for 3 hours & then into the fridge --- for 2 days??? If the feeding must be every 2 days - can the starter be left at room temperature? - why does it have to be in the fridge at all? Then you sliced off the skin & take the inside & wash in sugar water & then feed - was that after being in the fridge for 2 days? Not sure if the 'sugar water washing' process has to be done every 2 days after the 31 days fermenting period or what?
agree!
I followed all the steps.I finished my 31 days circle.When i move after to the final step and put the leaven into the glass bowl with the towel not to tight it didn't took such a rise up with yours.Could you tell me now what's going on?
I definitely do not understand the discarding ritual. Why not make more of it?
Can anyone see my comments? Amazing .....
How to use all that discarded starter? Sounds like too much waste. No?
I tried a starter. IT STARTED out pretty good, then there was some water in the bottom of the jar, with the starter ontop. I threw it out.
It is quite a hard process to nail, but once you manage I'm sure you'll love the result :)
@@GialloZafferanoItalianRecipes I am going to TRY it again :-)
Keep the dough for 31 days in the jar .. freshening it every 48 hours!!!?? Sorry I didn't understand this 48 hours freshening.
This Pastamdereh ??
Hmmm
I really could do without the heavy English accent voice over. Subtitles work fine if needed.
😵💫