Sourdough starter from scratch: Easy recipe!
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- Опубликовано: 9 июл 2024
- Do you want to know how to make sourdough from scratch? The ultimate guide to making sourdough at home is here. 🔥
It's super simple, you only need a couple of ingredients and utensils: a jar with a lid, a spoon, flour, water, and a little bit of time. 🙌
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...
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#sourdoughstarter #tutorial #bakeathome
Thank you! Thank you! Thank you! I am retiring shortly and it is my passion to master sourdough. Your channel has given me courage.
I’m just starting my sourdough starter. Thank you for the easy instructions
Thank you! Nothing is missing in this lesson.
Day 4 of sourdough starter. Looks just as described in the video! I'm so grateful for this❤
Forgot what day it is so far but his way is just simple and perfect♡♡♡
Ive always wanted this help... Thankyous Kindly Sir
Muchas gracias. Super interests.
Great instructive video! Great Synthwave sound :) Please GM, use also SI temp units -ºC -, it would be very helpful! Thanks!
You are so funny thanks for your simple video and instructions 😊
Can you use a cloth cover/ porous lid for the bottle or is a closed cap better to close the bottle with?
A most excellent and informative video 👍👍.
Fantastic! Question: My room temperature is about 68 F but it is winter time now. Can it still ferment well enough or would it be better to increase the kitchen room temperature instead ? Are there other alternatives like a mini container to keep the solution active at the desired said temperature of 77 F ? Thank you
Thank you so much for this great information. I'm new to baking sourdough bread and love the journey. 🙏
What great timing for an upload! I'm on day 3 of starting my starter based on your old video.
Hey kat... I wonder what happens to those "I/3" removals. I've got to try this!
@@robertakerman3570 I often use my discard to flavor other baked goods. I've added it to breads and pizza doughs that I intended to use store bought yeast as my leavening agent. You can find some recipe ideas by google searching "what to do with my sour dough discard."
@@katherine513anime katherine513anime: You've just made the world better. I'm sure there are Others that can benefit, (haven't taken the plunge yet-soon to try).
I use it in my crepe dough, or pancake dough.
@@nathalieleroch6658 that's a great idea! I'm going to have to try it
Starting the starter now♡ 1 comment for each update from now on!
Where do you get the grains?
What is the difference to the one made a year ago? Additional clicks?
We in South Africa don't have number specified flour, I can get brown bread flour, white bread flour or cake flour (an an all purpose flour).
Which one should I use, any help?
I’m in SA also. I got mine going quickly using Eureka rye flour. Most Pick ‘n Pays, Spar and Checkers has it.
It won’t make your bread taste like rye, don’t worry. It’s just to get the starter going. After it’s activated you can feed it any flour (BUT! It must be unbleached! So not the cheap stuff like Snowflake or Golden Cloud)
That glass jar with the plastic clip too, is it airtight or can air leak out of it as my jar is say an old peanut butter jar with screw tight top.
Hey Nathalie, Yes I wondered if the gasses escaped past the push-on lid. I've made wine in a loosely fitted lid.
The container shouldn’t actually be airtight. Just use a glass jar and loosely put the lid on top
After stirring the flour, how do you clean the jar above the contents?
With a spatula. Then use a rubber band around the jar to show the level of the starter so you can easily see if it’s doubled in size
Can I make sourdough with rice flour or any other gluten free flour?
Does the starter need to be at room temperature again efore you start feeding it (after taking it out of the fridge)? Thanks
No, just feed it and leave it in a warm space for a few hours
Inaccurate, the bread consists of four things, flour, water and salt and most importantly patience
Great pool of knowledge. I baked my sourdough baguette today for 36 minutes but its still pale and not brown. Any idea? You can also see it in my video which I uploaded on my channel :)
He didn't put any salt in?!
You don’t add salt when you’re cultivating your starter. Only when you get to baking the bread with the activated starter.
To my horror....I was working on getting a good batch of starter and was placing it in my oven with the light on......Feeding it for 6 days....and forgot it was in the oven when I decided to make roasted veggies.....My poor starter.... 😭😭😭
Learning from this experience 😂😂
Start again 😉🫣😁
starts in refrigerator -1. how often should it be given new flour 2. when should it be removed from the fridge before making bread 3. I use temperature in Celsius, will you do the same😊Sincerely
If you bake daily, keep it out on the counter and feed every day. If you bake occasionally, leave it in the fridge until you’re ready to bake. But feed every 1-2 weeks.
When you want to bake, take out of the fridge and feed it the evening before you want to bake, and leave it out on the counter through the night.
You should have an activated starter ready in the morning (depending on temperature of your house)
Freeze it or put on parchment paper and air dry it. Store the flakes in the freezer.
I've tried this a few times with no luck. There's been cold temps lately and on my first attempt, the starter wouldn't maintain 75ish degrees and wasn't active. I looked for solutions to maintain consistent temps and decided to use the yogurt setting on my instant pot, but it got a little too warm and killed the starter overnight, so after a few days I started over and placed a couple of rubber trivets between the starter jar and the heat to absorb some of the excess heat which seemed to help maintain a consistent temp around 75 degrees or so for 24 hrs. I've been mixing by eye and just trying to get the right consistency the entire time. In my last attempt, a thick skin formed on the top of the starter which isn't normal. I'm using a cotton cloth with a band to cover the top. The starter still doesn't seem bubbly or active. Just kind of flat. Any advice or feedback would be appreciated. I've been working on this for a couple of weeks now. Ty!
Finally had success. For anyone with similar problems, don't use cloth to cover. Use a loosely fitting. Makes all the difference.
What is the difference between bread flour and normal all purpose flour?
Bread flour has more protein content. More gluten.
SOS, I need help
I'm trying to make a sourdough starter, it is my 4th try and always having an issue at day 4 or 5. Day 3, it was very nice and triple, but day 4 and 5 nothing, flat.....I think it is dead.
Give me some trick please, thank you
That does happen, but don’t give up. Keep feeding it
Did I miss something, I thought you said 3 ingredients, flour, water and salt but I didn't see you use the salt??
You didn’t say how much salt to put in it
U forgot to add salt in the process
Хареса ми вашия начин на обеснение.
Your continous process of feeding the sourdough is not precise enough. At the start, for the first 3 days, we use 2 spoonfuls of flour and then, on day 4, we discard 1/3 of the dough and add 3 spoonfuls of bread floor. What about the next days when you have used some of the dough to make bread? In what proportions does one add floor to feed the remaining dough. And for long time conservation if, say after 2 weeks of not baking any sourdough bread, you want to feed the dough before baking a loaf of bread, in what proportions must one add floor?
I really like your videos but I really dislike the 'sound effects'. They are so annoying 😅
hahahahaaa ok!
True sounds so silly and irritating. Doesn't help in any way in cooking channels.
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