How to make Sourdough Starter Easy Recipe
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- Опубликовано: 12 мар 2020
- How to make Sourdough Starter from Scratch, step by step easy recipe. Spanish Subtitles I A Knead to Bake
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Хобби
I left mine in the fridge for 3 months with a layer of all purpose flour on top (the hooch mixed with the flour and I guess it slowly fed the yeast), took it out and let it get to room temp, fed it rye flour and left to run errands. It bubbled and spilled all over my kitchen counter when I got home. Still alive 💪
Great 👏🏽👏🏽👏🏽
Awesome! Thank you!
Thank you so much!! I am new to starting a Sourdough Starter. Your video is easy to follow and understand. Thank you!!
My pleasure! Welcome to the sourdough world! Enjoy the recipes!
Great video. Informative, straight to the point, realistic for time and money. Thank you.
My pleasure! Enjoy the recipes!
Thanks for this awesome video!
My pleasure!
Great channel you have. I also loves to make diffrent things with sourdough
Tha k you very much! Enjoy the recepies!
Thank you so much, you made it so easy to understand how to start your sourdough starter.😋
My pleasure! Enjoy the process!
You r the best out there
Thank you! Enjoy the recipes!
nice method , liked
Thank you!
Thank you for your video, is excellent 👏🏽 I’m going to start my sourdough with your step by step 😊
Thank you! Enjoy!!!
Hola 👋🏽 pregunta: mi masa madre nunca se activó, he hecho todos los pasos y nada. Ya no sirve o lo sigo intentando?
Hola hoy empecé mi masa madre espero tener éxito muchas gracias saludos de veracruz mx 😊
Saludos hasta Veracruz! Éxito!
Por fin la encontré. Gracias 🤤🙈🙊🙃
Saludos!
Me encantó tu canal. Me suscribí y ya he visto cuatro recetas. Llevo dos semanas haciendo pan con masa madre y estoy obsesionada.
Gracias por tu comentario Leslie! Gracias por ver los vídeos!
Nice...
ainy ynia thank you for watching
Wow gracias, muy interesante , pronto haré el Italian bread pero sabes ha estado retecaliente el clima de California , igual manera se deja afuera?
Si lo puedes dejar a unos 30 -32 grados centígrados (86-90F) sin ningún problema
Hola, gracias por el video!?
Cuanto en peso más o menos se aconseja tener de masa madre?
Hola! Puedes mantener una poca cantidad o mucha, normalmente toda la gente que conozco mantiene 1 o dos tazas. Pero puedes mantener la que tu quieras. Depende la receta que utilices para hacer pan pero yo normalmente uso como 200 a 300 gramos por receta.
You've convinced me to try it again. I have had no luck so far but I've been trying no discard starters. All I have grown so far are all sorts of interesting molds and think I got close to making cheese once because one utube channel suggested using buttermilk. It was awful! I can't even properly describe the smell. I live in a tropical climate and I don't think that helped. Okay, fingers crossed. Thank you for the video.
My pleasure! Let me know if you have any questions
Hola!! Daniel, gusto en verte, felicidades. Una pregunta, lo que se va descartando se deja en el refrigerador o a temperatura ambiente? Gracias
Hola! Muchas gracias! Lo puedes guardar en el refrigerador si lo vas a usar para cualquier. Receta pero esto es ya que está empezando a madurar como después del quinto día, lo puedes utilizar para hacer un pan que no necesita leudar mucho como una pizza. Antes del quinto día aún no está tan maduro y lo puedes guardar en el refrigerador si lo vas a utilizar para hacer alguna receta que no requiera leudar como por ejemplo unas galletas o algo por el estilo. Ya que esté madura tu masa madre y la uses más puedes usar el descarte para hacer las recetas y de esa manera no hay desperdicio. Avísame si tienes alguna duda, o si necesitas masa madre ya madura para probar te puedo hacer llegar una fácilmente. Saludos!
Hola de nuevo, yo hice mi masa madre con un poco de trampa ,😝. Hice primero un fermento de frutas, manzana, uvas fresas, etc. Hasta que estuvo activa. Hago mi starter de masa de manera normal como tú lo haces, pero de vez en cuando le alimento con un poco de esa agua de frutas, y pummm sube hasta el cielo, y se mantiene muy activa por varios días. Saludos.
Si que bien que la hiciste con agua fermentada, ese es un método muy bueno también! Gracias por ver los vídeos!
Your recipes are great! I just want to ask - where do I keep my discards - on counter or in fridge?
You can keep them in the fridge and use them when you need to
Hi, thank you for the great explanation. I did not quite understand if you add 50 g of flour and 50 ml of water or 1/4 cup of water and 1/2 of flour ?
Hi Mariana! 50g of flour equals 1/2 cup of flour and 50 grams of water equals 1/4 cup of water roughly. So I mentioned both in case you wanted to weight the ingredients or use cups. You can find my written recipes on www.akneadtobake.com. Thank you for watching!
Great video Dany, just got few questions, how often do I need to feed the starter if in my city ( somewhere in Veracruz) it is very humid and we reach temperatures of 45C or sometimes the it changes very drastically. The other question is, what do I do when there is a liquid but not bubbles, And last one how do I detect what really needs in terms of feeding it, change it if place because of the temperatures? Ma y thanks and your work is just amazing!!!!Thanks for sharing your knowledge.
My pleasure! In the first days of your starter when it is very warm you can feed it 2 times a day, if it is a new starter and it doesn’t have bubbles don’t worry about it just keep feeding it on a regular schedule, once you get to the 14 day store it in the fridge like I do and feed every time you use it or every 8-10 days, it is easy to detect when it needs to be fed, you will see some water on top of your starter that water is Called “hooch” that means it is time to feed it because it is starving
Excellent video my man! I just made my 1st starter 2 weeks as of now. I didn't see your video until now though. However, my starter seems to be doing okay as I'm making my 1st sourdough bread this morning. 1 question as I have the same jar that you do, so do I put the rubber seal back on it when closing and storing it in the refrigerator? Thank you! Greg
mang6423 hi Greg! I never put the rubber seal back... I just close it and store it in the fridge like that. Thank you for watching
@@AKneadtoBake Thanks very much for getting back to me and I'll continue to review/watch your site! Great job again👏👏
mang6423 thank you!
Hey, amazing video...
Im from India, it's pretty warm here almost throughout the year, my starter has been on and off since the past two years, there are times when it rose the bread wonderfully and there are times when it doesn't rise at all.. most of the time I use it directly from the fridge, can that be a problem..if so how and when should I feed and plan to bake...
Thank you
Try to take it out of the fridge at least 4 hours before baking. Feed the starter once you take it out of the fridge
I really enjoyed your tutorial. You are a great teacher. My question is, if we can prolong fermentation even longer than the 14 days in a warm temp, and put in the fridge after 3 weeks or more, does it make it healthier? Or are the health benefits maxed out at around 2 weeks?
Last question: feeding the starter before making bread would seem like we are diluting the health benefits of the bread we are about to make because we now have under-fermented starter mixed in with the older starter…. Does that make sense? Thanks so much for your time and generosity with your knowledge.
Hi, thank you! You can prolong fermentation as long as you want, or even keep your sourdough starter at room temperature the whole time but that would mean that you need to feed it every day, even when you keep the sourdough starter in the fridge, the bacteria cultures stay alive and they stay strong as long as you keep feeding it, but of course the more you feed it the stronger it gets. Once your starter is mature it doesn’t really make a difference that’s why we store it in the fridge. To answer your second question, I understand your point but it is not the case because once you feed your starter you don’t use the new starter right then, you have to let the starter ferment around 8 hours at room temp, so what you are doing is creating more starter and letting it ferment. The process is simple, your bacteria are hungry so you give them water and flour and from that flour they get all the nutrients they need and they produce the natural gases that make the starter grow, at that point the starter is ready and at the optimal point to be used so now you mix it again with the ingredients of the dough you are preparing and another fermentation process is started to now ferment your whole new dough…. So the fermentation process never stops until you finally bake your bread… in the end you are in a constant fermentation controlled process because you have to keep feeding your sourdough starter regularly
Hi, great video! I'm in the third day, my starter already smells sour/acidic but there are no bubbles at all. Any idea what am I doing wrong?
Thanks!
Thank you! How is the temperature? Sometimes it takes a little more time for bubbles to appear just keep the starter at a warm temperature the whole time
Hello, I was checking to see if you have a link for the jars that you store the jar in? I have been looking for one. Please share that. Thank you!
Hi here is the link for the glass jars amzn.to/2YUBlD8
Here is the link of my plastic container amzn.to/2LiGg8X
Thank you for watching!
😍😍😍😍
I've been working/feeding my sourdough starter for 11 days. The first 3-5 days, I've seen it doubling in size easily each day. After that, while still active (seeing plenty of bubbles) I'm not seeing it rising much at all. Not sure if I'm doing something wrong or just need to be more patient? I'm wondering if tap water (possibly with chlorine) could be the issue? Same water I used the first 3-5 days...but not seeing much rise at all.
Joseph Viviano it could be that the PH in the water you are using has changed. Try to use spring water and make sure the temperature is on point. Thank you for watching
I wish I was being fed as much as your Sourdough Starter
Haha, would you grow as much?
@@avalonmk1 maybe not. Lol
Hi!
Do I continue to feed 50g of flour and 50g of water regardless how much started I used for baking?
Thank u:)
No you can adjust to your needs, as long as you keep feeding it, it could be as low as one tbsp of water and flour each time
Holaaa 😃
Me encanta tu forma de explicar
Solo que no entiendo bien tu dices que la cantidad que retiramos sea la misma que agregamos
O seaaa que por ejm retiro asi como tu 2 medidas de masa de descarte sgrego 1 medida de agua y una de harina
Disculpa la ignorancia pero ese paso no entiendo bien.
Te agradezco tu respuesta
Me siento nerviosa de iniciar con la Masa Madre pero contigo si me animo a iniciar en el mundo de la Masa Madre
Saludos desde Monterrey Nuevo Leon Mexico
Hola! Si, agregas la misma cantidad de harina y agua. No te pongas nerviosa mientras tengas una buena temperatura calientita para que fermente tu masa y tengas paciencia, te va a salir muy bien! Saludos
Can I save discards in the fridge or do I use it right away each day I take out discards? Thank you so much for all the videos you make. 👍🙏
Yes you can store discards in the fridge if you plan to use them later but you have to feed the discards first before using them and let the sourdough starter grow again
Que cantidad es la que se descarta??
Se descarta la mitad de masa madre. Gracias por ver el vídeo
Hola, cómo sé cada cuánto debo alimentar mi sourdough? Especialmente si vivo en un lugar muy caliente 40-45 C pero también muy humedo ( Veracruz). Ya lo he intentado anteriormente y fermenta muy bien inmediatamente pero luego se va al flat 😢. Debo alimentarla más seguido? Es como una mascota esto 😁. Muchas gracias!
Si asi es el comportamiento de la masa madre. Naturalmente fermenta y luego se va al flat como lo mencionaste, cuando se va a flat quiere decir que ya pasó su momento óptimo. Ya que tu sourdough (masa madre) esté madura, puedes alimentar una vez por semana y mantenerla en el refrigerador, alimenta cada vez que la uses. Si aún no está madura y apenas la estas creando, cada vez que doble de tamaño entre 4-8 horas de intervalos según tus condiciones ambientales
Thank you for sharing, I've tried several times but it always watery on 2nd or 3rd days.. why? Can U give me an advise?
Try my method, usually people use a method with more liquid that’s why it is too runny. This method should be easier
@@AKneadtoBake ok, thank you. I'll try again 😍🙏
Este video no tiene los subtítulos. Gracias.
Si tiene subtítulos solo hay que activarlos. Click en CC
Es verdad, hoy no me aparecía la opción CC. Muchas gracias por tus informativos videos y recetas. Se aprende mucho de ellos. Saludos desde Uruguay.
Gracias por ver los vídeos! Ya estoy trabajando en publicar más vídeos! Saludos!
Empecé mi proceso ayer con 100 gramos de harina pero veo q va ha ser mucho y la receta q vi dice que lo deje por 3 días sin destapar que puedo hacer para contunuar con tu técnica. Gracias
Solamente añade 1/8 de taza de agua y 1/4 de taZa de harina y continua con mi proceso alimentando una vez al día
Pero entonces crees q ya puedo empezar ha hacer pan?
Cuantos días tiene tu masa madre?
Cuanto sería en gramos?
Por favor, Podrías ser más específica con tu pregunta? Gracias!
Hola Dany saludos desde mx para ti y tu familia primer intento fail 😢 haré el sig intento una preg porque al 4 día se pone muy líquida la mezcla es normal o me desespero saludos
Gracias! No te desesperes, aun si la mezcla es muy líquida puedes poner un poco más de harina para que la consistencia sea más consistente. Aunque no crezca por cualquier razón, no la tires, y que las bacterias que y existen son las que necesitas para seguir cultivando otras más. Recuerda mantener una temperatura calientita para que se activen. Saludos a México!
@@AKneadtoBake m uy has gracias me motiva mucho la respuesta a mi duda lo intentare muchos saludos
@@oladorada un placer! Buena suerte! Tú puedes!
If I keep my starter in the fridge and I want to use it, I feed it and leave it at room temp for a day? how long before i use it after putting in the fridge?
When you need to use it, just take it out of the fridge and feed it, wait until it doubles in size around 4 to 8 hours depending on your temperature and other factors, then it will be ready to be used
Is there a reason that you start your starter with a different kind of flour? Could I start it with unbleached white flour, like King Arthur?
Hi Karen, I used that flour because it has a higher content of protein and it is easier to start it that way but you can use unbleached white flour to start it too! Just follow the recommendations. Thank you for watching!
If I keep the discard in the fridge long time, do I need to feed it or not necessarily.
Can I make sourdough bread from the discard? And many other recipes that you have, can I use discard or it depends on the recipe. Thanks.
I usually tell when you can use discard in the recipes. You need to feed it before using the discard if it is for a recipe that needs a string rise, if not don’t feed it before using it
@@AKneadtoBake if I need to feed the discard, do I need to wait or use it as soon as I feed it? Thanks.
I'm a little confused about how much four and water to add back. Is it the same 50 grams of flour and water each time? Or if I remove half and it weights 80 grams, do I replace the same weight with 40 grams of water and 40 grams of flour which is what I removed. Thanks.
Yes you replace with the same weight in water and flour so if you have 80 grams of starter replace with 80 grams of flour and 80 grams of water
Thank you.What about your gluten free fans like me.😀.Show us some g/f starter and recipes🙏
Sure I will look into that
I want to give some sourdough starter to a friend do I just tell her to feed it every two weeks or once a week?
I would say once a week, until her starter gets used to the new environment, then she can start doing it every 10-15 days
A Knead to Bake thanks 🙏
Forgot to ask if she didn’t want to bake she feed it and put back in fridge right and when she wants to bake take it out and feed it for a couple of days until it’s all bubbly and use as much she need and rest feed and put back in fridge correct ?
Hello..why we discard half of starter ,why not feeding without discarding?
You can feed without discarding but if you do so keep in mind that you are gonna need a big jar to keep all the starter it will grow and keep growing if you don my use it or discard it. You can always use the discard after day 5 to make any recipe and once it’s active you don’t ever have to discard just use it to make any delicious recipe! Thank you for watching!
Hello! Thank you for the tutorial. I have a question. When you feed the starter that came out from the fridge, do you have to let them grow in the room temperature after feeding first and then put it back to the fridge. Or we can put it back right away after feeding. Thank you.
L. C. You can put it back right away. I usually feed it and leave it outside just because I feed it every time I plan on using it, but if you are not gonna use it you can put it back in the fridge right away. Thank you for watching!
Thank you, sir.
Tengo otra pregunta le he puesto diferentes clases de harina eso la dańa?
depende de qué tipo de harinas, solo trata de usar las que no son "bleached" o "blanqueadas" y trata de ser constante y lo más importante de no dejar de alimentar la masa madre
Buenas noches mi masa madre tiene burbujas pero no flota ? Lllevo ya casi un mes alimentandola
no es necesario que flote para que en verdad sirva, algunas veces si la dejas en el agua después de algunos minutos o horas comenzará a flotar, la masa tiene que estar en el punto óptimo para que flote.
I'm not sure why my starter doesn't rise. I'm feeding every 24 hours. Could it be that I am using refrigerated flour? I am using warm water though. Thanks
You have to let the starter come to a temp of at least 86F or 30C and let it proof for about 8 hours at that constant temp
@@AKneadtoBake Any suggestions about getting to that temp? I think you mentioned keeping it in oven with light on.
Hi , what if the starter smells like vomit ?
It’s normal, as long as it keeps fermenting well and it doesn’t present any indication of mold.
I made my starter three days ago. The temperature here is 33 degrees Celsius. The starter began fermenting quickly. Should I refrigerate it during the hottest part of the day?
Sonya Federman I would wait until after 2 weeks to put it in the fridge, for now if your temperature stays around 33-35 I’m sure your starter will be fine
Why discard some of your starter I don’t i just feed it and works fine just use less flour and water and use what I need and the rest put in fridge just once a week I feed it 😊
Yes you can do that too. That’s what I do. In the first stages of the sourdough starter I discard pretty much only the 7 days of life of the discard just for educational purposes
A Knead to Bake thanks I haven’t discarded any from the beginning it’s been ok I just use less flour and water to feed it when in the fridge feed it more when I take it out when I know I want to bake I started my sourdough starter from raisin water that took one week before being ready to make my sourdough starter 😊
I'm trying again. Cross your fingers lol
You will succeed! Thank you for watching!