Sourdough Starter, part 2
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- Опубликовано: 28 апр 2020
- The Ultimate Food Geek continues the experiment of creating sourdough starter from 4 different flours. (Part 3: • Sourdough Starter - Pa... ) (Questions and problems: • Troubleshooting "Simpl... )
Printable recipe: ultimatefoodgeek.com/2024/03/...
My Kitchen Toys: kit.co/UltimateFoodGeek/my-ki...
After your Day 5 feeding, keep the starter at room temp until it doubles in volume.
If it DOESN'T double in volume, wait until the yeast activity begins to subside and the starter loses volume, up to 3-4 days. When you noticed decreasing activity, stir to deflate, discard about half the starter (down to approximately 8 ounces, total), then feed with 4 ounces white flour and 4 ounces filtered water. (You may continue to feed the original starting flour, but whole grain flours do not offer as much food as processed white flours, so ideally feed with bread flour, unbleached, or bleached all-purpose flour.)
Continue this cycle, leaving the starter at room temp, and ONLY feeding when the starter begins to show decreasing activity.
When the starter can double its volume in 24 hours, perform another discard and feed. Let the starter sit for 4 hours at room temp, then pull 4 ounces of starter to make a test loaf. Place remaining starter in the fridge.
If 4 ounces of starter can rise a full loaf of dough to double its original volume within 24 hours, your starter is mature. Keep it refrigerated unless feeding.
You only need to feed when you are down to 4 ounces of starter or less. There is no need to feed before baking a loaf, if you use my method ( • Simple Sourdough for L... )
Feed by AT LEAST doubling weight of remaining starter with equal parts flour and filtered water. (It's okay to triple, quadruple, or more...just make sure you AT LEAST double.) If you keep your starter in a quart sized container and use 4 ounces at a time, after baking 3 loaves you'll be down to 4 ounces, so feeding with 6 ounces flour and 6 ounces water will bring you back to 1 pound of starter.
After feeding, leave starter on the countertop at room temp for 1 hour before refrigerating.
This starter can live 2+ months in the fridge without a feeding.
(Note: As an Amazon associate, if you buy something from my links, I may get a few cents!) 
Хобби
I taught foods classes at a University for 12 years and began teaching demonstrations when I was 13 (way too long ago). You used the same approach I did when teaching: very principle based. I love what you are doing. You are the best I’ve seen on RUclips. Love making sourdough bread, biscuits, pancakes, etc. and whole grain breads. Thanks for sharing!
Ben Starr, you are definitely a Sourdough STAR!
Ben- your method is fantastic! Over the last two to three years, I’ve tried making sourdough starter at least 6 times using methods of various You Tube bread makers. All were failures. I used organic unbleached AP flour with pineapple juice and had a mature starter on Day 11. The sourdough bread was delicious! Thank you so much!
Thank you, I’m 73 never tried sourdough but now I have time so I’m learning. Sure needed your easier way!
Me too! Have tried several times and always wound up giving up. This seems so much easier to understand and do.
Best videos I have found about starters.
Hy Ben! I did a starter with pinapple juice and rye flour. Day 5 yesterday and it doubled already! Fed it white flour today and it almost tripled in 8 hours. Gonna put it in the fridge now. This is my second attempt at a sourdough starter and this time it was a succes! Thak you so much for the video/ I'm waiting now for part 3 of the experiment! 😁
teo dragomir when you did the feedings .. did you use water or pineapple juice ? Thank you
Hey Fella - you's certainly got the gift of the gab but profoundly also have the gift of a chronological teacher - I will have too watch the video's a number of times for the info to teach my slowly active grey cells - great presentation best I've seen yet...joe
Click Show More underneath his name (beneath vdo to left). There he spells out the steps in fewer words. I found that helpful.
I like the extent of your experiment as you tried all of the different flours and that is dedication! I have made sourdough starter with organic cry by just putting a tablespoon of water and a tablespoon of flour in the same jar everyday and by putting a paper towel over the top with a rubber band and putting it on the fridge. 7 days and it was ready to bake with.
This is the BEST thing ever! You're on Fire! Totally in the Zone! I love these vids!! And Dang!! I'd never heard of pineapple juice used for making a starter!! (I'm a newbie), but that's frickin' Genius!! Can't wait to try that. You make this so much simpler, easier to understand and follow than any of the numerous other sourdough vids I've watched (all to no avail). And I absolutely LOVE your common sense approach, and lack of pretentiousness in the way you teach. THAT coupled with your beast knowledge of science is a #winning combination. Most people with knowledge of scientific theory and application completely lose touch with the beauty of simplicity. The fact that you combine the two so well makes your vids incredibly unique...AND empowering! Now I feel like I can actually do this sourdough nonsense I've become a groupie of :D :D GREAT JOB!!
THE Best Sourdough info/explanation I’ve come across! Thank You! I’ve had a couple bad attempts that discouraged me. Thanks to you I will persevere and try again! Love ❤️ the thorough explanations and the science; the “why.”
These videos are, by far, the most helpful to make sourdough starter. I was feeling completely down since I couldn't find any unbleached flour and I thought that that was it and that I wouldn't be able to bake sourdough bread but now my starter (or at least it seems like) is working and I couldn't be happier and thankful that I found your videos!!!! Thank you
You have helped me understand my starter a LOT with these starter comparisons. Today was the first time my sourdough doubled in size, then fell. It did not go over the top as I thought it might. I am quite excited to see it mature. Thank you!
I am so glad I found your videos after weeks of attempts to grow my own starter. I followed the step and finally got my brand new sourdough starter. Thanks so much!
Thanks so much for your easy to follow directions. I successfully made starter several years ago but gave up when the directions said to keep adding flour until it seemed like I was dumping a pound of flour and down the sink every other day to keep it alive. I am starting over today with your oh so perfect and clear directions!!! The detailed written directions really help too. Can hardly wait to get to my first loaf!!! Really appreciate your time in producing these great videos!
Wow, I've just discovered you. Fantastic! Thank you thank you! I love the information, the science, the ease, and the clarity! You Rock!!!
Love the experiment and getting all excited! But most of all I love all the details you're providing. It's a joy just listening to you explain. Even with the "big words" it is still very comprehensible.
Oh man - I'm so grateful my son put me onto your videos. I think I can do this now! Thank you SO much.
Thanks Ben a chef and scientist all in one package totally awesome . Thanks
Massive experiment and extremely informative. Thank you
That was the most thorough and helpful explanation I've ever heard. Thank you.
Love the detailed explanations. Thanks!
Ben, I am so grateful you did these videos! Wish there were even more. I found you on RUclips and your website. I’m looking forward to the day when you can update! Thanks for your video's!
Wow.. I just found out your video after I have failed to do the starter so many many times. Thanks a lot!!! You're the best explainer.
Your description is so easy to follow - thank you!
I tried a fully Einkorn Whole Grain flour with just water and am on day 6 it didn’t quite double yet, but it almost came 3/4 of the way. I hope to get there soon - then the next challenge - actually back my first bread 😅
But first I’ll have to season my dutch oven.
addition - 7h after the day 6 feeding the starter doubled 🎉
Great information you have provided I am currently making the sourdough starter I am at day five I used organic rye flour with 2oz orange juice, 2oz filter water ,but I just realized I messed up I only feed it 2oz white flour,2oz filtered water it was suppose to be 4oz of both it has doubled in size I will wait for it to start to go down and I'll take out to the line and feed it 4oz of each flour & water
Love your clear explanations! Been a fan of food science for eons, so really appreciate your teaching skills. However...4 months on, still waiting for the video of the breads produced from those starters plus your recipes! Yes, I have plenty, but having gone this far...
Discarded starter makes excellent sourdough pancakes! Especially savory pancakes!
Yes, but discarded MATURE starter. In the early days of the starter making process, the discard is little more than a flour and water/juice paste. It is not flavorful yet, and has no leavening power.
@@ultimatefoodgeek can't you just divide and use the divided part to have a second immature starter that you can keep maturing? Or even give it to friends to mature (with instructions where you left off of course)? Seems like a big waste after all this time and effort to throw it away when it's perfectly fine to keep working with...
@@happybirdsduckhouse2819 I’ve been wondering that too. I’m only on day six of my starter, but I’m thinking ahead. Hmm 🤔
Great tip! I will try that.
Followed these instructions....my starter is almost ready, I think. THANKS!
I was getting sad, frustrated, discouraged and I remembered your admonition.... be patient. Also, it turns out my kitchen was too cold and my baby starters really preferred being in the oven with the light on. Hurrah.
I was considerind getting a pet, dog or cat, but I've decided to catch a wild yeast and keep that as a pet instead.
On day 4 and the starter is looking good. Did the first discard and feed today.
you're my go-to sourdough mentor haha i'm taking notes ✨
Ben, fabulous idea using painters tape for labeling your different starters! I'll be using frog tape.
Pay no attention to the clowns behind the curtain. Your videos are amazing. I am am a pastry chef and a baker. I have enjoyed and learned a great deal from all of your videos. I do, however, want to see “Sourdough Starter Part 3”, if there is one.
Thanks, Bernard, I had the intention of posting it, but the videos were just too long, so my goal is to re-edit everything into a shorter, single video... Soon!
@@ultimatefoodgeek Oh great! Now I definitely have to subscribe. Ha. Excellent explanation. I'm subscribing and sharing.
@@ultimatefoodgeek oh no! i love the long explanations and process!
Other vid you talked about 'stir down the brown liquid it's ready don't need to do what my mom did and check on Willy every few hrs' well every 4hrs and daily etc here, it's almost like Mom! She be chuckling I'm sure.
Great videos, your attitude about it is reality based, thanks.
Maybe I'll look at my brown liquiding refrigerated gift again...lol
Ben, Perhaps I’m wrong. My starter is doubling. After watching this again I can see the streaks on the side running down too. It doubles while I’m in bed asleep about 16 hours after I feed it. Now, I’m going to watch #3 again! Thanks, alex
Love you Ben Starr!!!
This series has been so educational and fun! I have a starter that has finally gotten active, but there is some fuzzy white mold on the sides of the jar. Another video I watched said it's no good, throw it out. And you gave advice on what to do. I hate to dump the jar after three weeks...I will try what you suggested and see what happens! Thank you for all the work you have put into this mini series, it's awesome!
I’m on day 7 and have the same white mold. Did you throw it out and start over?
@@mchuck4191 Yes, I didn't trust that it was safe, so I tossed it and started over.
Great video!!!
These are great
Thanks for the Complete info. I keep a small amount of Sourdough Starter. Use the starter
and then feed and leave out until it rises and then put in the refrigerator until I need to bake.
I find keeping less SDS....it is happier when I add additional flour and water.
Thanks a lot!
I tried a couple of different starter recipes before I found your videos.
Could not get either recipe to work.
I do not think it was me only because I never have problems with most recipes.
Nailed yours FIRST TIME.
No worries.
Therein lies the benefit of great direction.
Thank you
Thank you for very informative vdo I love this looking fwd to part3. Very intrigued to know which one make the best bread?
Wooooow i feel super guilty for not subbing at your first starter video. I am subbed and I tapped the bell obviously. I am thoroughly impressed!
I ground my own wheat berries to make flour and that one with filtered water is going nuts …I’ll be making bread in no time …thanks for such great videos , that are super easy to understand and follow
Great videos. Thank you! I followed all recommendations (pineapple + rye); however, I used sprouted organic rye in a bread proofer@72F, and it made bread in 6 days, using the 'float test' as the indicator. It's not quite as sour as I would like yet, but getting there. The sprouted rye (from Lindsey Mills) is noticeably more active, it seems.
The sourness comes from the bacterial colonies in your starter, and some bacteria produce more acid than others. A higher fermentation temperature will favor the bacteria and produce more acid, but the dough will double must faster, so you must watch it carefully. My starter does not produce a very sour loaf at all...which is totally fine with me. The bread from your starter is representative of the environment in which you live, so you can strive for the "extra sour" loaves like the ones that come out of San Francisco, or you can impress upon the people you're cooking for that the loaf you are baking is a NATURAL product of your local environment...and that's exactly what it tastes like. (You can also add a few drops of vinegar to increase sourness artificially...)
This is sooo educating! But I feed my starter every time I bake a loaf or two. Works for me.
Such a dramatic ending...In a moment of total abandon, the all-purpose flour spotted some good yeast on the floor and threw itself off the counter in order to get to it. hahaha Actually, I am learning a lot about starter from your videos. I should have watched this before I screwed up my starter and since I was doing everything wrong, went ahead and over-proofed the dough. I'm getting there. Not giving up, yet. (thanks to your videos)
Amazing 😉
15:41 -- You said: "I had a sourdough starter in the back of my fridge for well over 2 months without a single feeding ... and it baked the most delicious loaf of bread I've ever baked in my life."
2 months? I can top that. By quite a bit. I just came back into possession of a portion of a sourdough starter I made following this video series that I gifted to someone, which ended up sitting untouched in her fridge for TWENTY MONTHS. (This strain of starter is now almost 2 years old.) I asked for it back so I could see if it survived. I thought after this long it was doubtful, but I wanted to find out.
Last night I fed it equal parts (by weight) of filtered water and stone ground whole wheat flour to at least double the amount I fed, just as you teach. When I was mixing in the flour and water, the aroma was wonderful. No mold, no hints of any kind of spoilage. This morning, there were just a few small bubbles at the surface, but no bubbles visible on the sides of the jar, and no rising had occurred. It was still alive, but just barely. Then I gave it 1 oz of pineapple juice with 1 oz of more flour. Can you believe it's rising??? And now there are getting to be some sizeable bubbles visible on the sides of the jar. 😮
Those little yeasties must have been like, "Wha... what's this? Is this... food??? It's FOOOOOD!!! We've been RESCUED!!! 😄
Amazing! Thanks so much for sharing. Yes, a healthy starter is practically impossible to kill.
Can’t wait to make bread!
Love your videos - you break it all down to it's simplest form and explain in such an easy way that it takes all the fuss and stress out of sourdough. I have starter that's been in my fridge for a few weeks. I have a question though, when I want to make a bread, and I don't do a feeding, do I let the starter sit on the counter for an hour before using to bake?
Ben, no need to reply, I started reading other comments and found my answer!
Pineapple juice is loaded with fructose so the wild yeast must love the stuff!
What about orange juice?
@@susiebenzaquen2336 I am trying it now with Rye Flour and OJ. Only Day 2, so not sure about end result yet.
I use my discard in pancake and waffle batter.
Love that I found you! I love your teaching method. You answer questions I didn't even know I had. Could you possibly provide a step by step written instruction sheet for making one starter :)
DLynn, it's in the video description underneath the first episode of the Sourdough Starter series!
Pause vid, whip that pencil out and do the time. Easy peasy, gives brain time to think more and soak it in twice.😏🙂
@@punipuk8507 or... you can check out the transcription; copy and paste it into a word processor or editor and edit.
Thank you for these great starter videos! I've learned so much! I do have a problem question that wasn't covered though in these orvthe Q & A video. I now knowvthat the blackened liquid that can form on top of the starter doesn't mean it's ruined, but what if its pink? Looking forward to trying this method as there are just two of us and I certainly can't make a loaf of bread every day.
Pink color in your starter is probably from Serratia marcescens, a bacteria that has likely colonized your house's plumbing. Using even filtered water from your house will likely not solve the problem. You'll need to start over, and either use bottled water from the market to feed your starter, or boil the feed water for a few minutes and let it cool before feeding. It's fine to use your tap water for baking a loaf of bread. This bacteria does not pose a direct threat to your health, but you don't want it colonizing your starter, because it will outcompete the bacteria that help flavor and leaven the dough. The process for turning starter into a loaf is short enough that the bacteria are irrelevant when making bread. But you don't want your starter to contain it.
Thank you for your sourdough video tutorials absolutely love it. I'm a newbie at this, I started your pineapple one my question is when you do have to add more liquids do you continue adding pineapple juice or you switch to water. Thanks 🍞🥖🥯
I happen to find wheat bran...so i mixed with my all purpose bleached
flour as i can't find anything but white bleached around here.
thanks for this knowledge.
I started my sourdough starter today, can’t wait to use it! I saw you had a video on beer, but I would love to see you take on whiskey! Since you explain the scientific process in such an understandable way, I think it would be interesting.
Greg...that video might land me in prison, unfortunately, so it'll have to wait.
Ben Starr wear a mask! They’ll never figure out its you.
Hello Master Baker. I am newly retired and have been baking no knead bread for about two years and love it!! Now I want to get into sourdough. Could I do a mixture of bread & rye flour, water and acidic fruit juice? And when feeding, do I add equal parts rye and bread flour? OMG, you are so entertaining. Subbed your channel. Thank You so much for your tutorials.
Suggestion: In addition to Ben's EXCELLENT techniques and science-based explanations, see "The Biggest Mistake You Can Make With Your Sourdough Starter" on Tom Cucuzza's YT channel, The Sourdough Journey (April 2023). Tom brought me (and my frustration) back from the brink on Day 10 while following Ben's tutorial to the letter. Tom C. explains that the starter thrives best when fed when it's hungry, which means that later in the process when the yeast colony has grown some, it needs to be fed WHEN it's peaking. Waiting 24 hours can mean that they've likely consumed everything and they're now swimming in their own waste (alcohol), even if there's no hooch. (I could smell it, strongly.)
Not that Ben missed anything here. It's just that I found Tom C's most recent explanation and experiment helpful to discovering that MY starter needed to be watched more for signs of when it peaks. It took 14 days, but I finally got a strong (if not yet fully mature) starter that more than doubled in 6 hours.
I just found your videos about a week ago, I’ve watched almost all of them and I am beyond excited about them. I started the sourdough starter and I’m on day six and they have more than doubled their way up to the top . Can I start a load of bread today?
Yes!
Ben - great work! For the benefit of your international audience, could you consider using SI units or at least using SI units as well as imperial measurements for future videos and supporting content?
Paul, metric equivalents are in the description beneath the video!
These two videos were wonderfully educational. I have never had the courage to nurture a sourdough starter. So, Now I feel like I can give it a try. Is there a continuation of this i.e. Sourdough Starter video 3?
ruclips.net/video/bbcYOKolh_A/видео.html
very informative videos Ben, thanks :) is there a third part coming soon?
Ali, I had planned to re-edit all the parts into a single, shorter video, so I didn't edit or upload part 3. Should be coming in late July.
Thank you very much, Ben! I really enjoyed all three clips of the sourdough bread process ( the starter and the lazy person bread ). I took a bread baking course many many years ago in Germany before moving to USA as I love the German sourdough bread and I believe it is a healthy bread but then I found a German store and stopped baking them. My question to you is does it matter if I leave my stirring spoon inside my container, so it is easier and more efficient to stir every 3 to 4 hours or does it interfere with the yeast making process?
I doubt you'd have any problems from leaving the spoon in the container!
Nice job, Ben. I'm going to add pineapple juice to my next batch.
You are awesome!! Thank you for this! Quick question... after day 5 are we supposed to continue with feedings daily? I know your video goes from day 5 to day 8 so I was just curious
No, after day 5 you wait for your starter to either DOUBLE, or show signs of decreased activity/deflation. You may go 3 days, or even 4, without any feedings. Wait until the starter doubles...or deflates. Then divide and feed.
@@ultimatefoodgeek thanks for answering that question. I just started watching your video and I am on day 7 of a starter. Now after watching your video I see how to wait till the activity starts and stops, then feed. I srarted with rye flour and egual parts. 50 grams flour, 50 grams filtered water. I feed it every day, and it did show one day a rise and fall almost to the top of my jar. From that point I just fed it every day. But the activity is just bubbles and a little rising. Then I saw your video and started watching.
The starter regime i was following had me adding alot more, and at one point I had 600 grams of starter. So on my day six I cut back to 100 grams, and then added 100g wheat flour and 100g filtered water. So now today day 7 there are some small bubbles, but not much action. Now I know to wait till it gets alot of activity and shows its settled down and i can feed. Im trying to follow your way, it seems so much easier. I am starting to make bread more often so I will need more at some point. Thank you for such a great tutorial!!!🥰
Omg found you from master chef me and my dad were sad when you got eliminated you should have won it wasn’t fair that pumpkin cake looked amazing
I commented the other day that no starter or yeast would be needed and you responded. Thank You. Since then I baked a loaf without levening.
75% hydration
400g bread flour + 300g red spring wheat fresh milled.
525g H2O
14g NACL
Mixed everything together initially
At 70F bulk fermentation was complete at 36 hrs. Retarded 12hrs. Baked a fine open crumb loaf.
I believe it would make an excellent video. It would be a great way to build a new starter while baking a first loaf.
Thank you for these clear instructions. I will try making it tomorrow. I don’t have pineapple juice., can I use lemon juice instead ?
its like watching Adam Savage :-)
Haven't tried this yet but will definitely do so when I ease off my latest low-carb diet. Having been a pretty active homebrewer a few years ago, I may break out one of my old airlocks to avoid the possible blowover/mess. Great video(s)!
Thank you for the EASY to understand instructions. But, I have seen that some people say to cover with a coffee filter and your's show to use a lid. Is either one better than the other? Thank you.
It doesn't matter. A lid that fits too tight, like a mason jar screw-on lid, can lead to CO2 buildup within the container, and the jar could crack. With these plastic containers, there's no worry about that, as the seal is not air-tight.
Ben - about a year ago I used your recipe and made my starter. I've been making the best bread ever since. About 5 weeks ago I had to go in for some surgery and so I put my starter in the fridge. It's been in there all this time and now there is a layer of dark liquid on top. Can I save my starter and if so do I mix the liquid in or drain it first. I think you had some instruction about this in one of your videos but not sure which one. Thank you!
Ben,
I am gluten intolerant. Will your slow sourdough process work with gluten free flours? Which do you suggest? I use the Krusteaz blend since it is one of the few that don't contain potato starch (another problem food for me). Would millet or sorghum flours work for the starter and/or for the bread recipe? Thanks. Cant wait to try it.
Hi Ben, thank you so much for these two videos. They were without a doubt the most informative to getting a starter going that I have seen. I have shared them with friends and family. I am following through unbleached ap/pineapple juice. So on day 5 I fed 4oz regular flour and 4oz distilled water. I don't have tons of activity, now on day 6. Should I go ahead and feed again, discard and feed again, or wait to see if there is more action waiting and do nothing?
My question, too. He skipped a few days, and now I feel like a lost puppy.
Same question here... My six day old Emma - here's Covid isolation talking... She already has a name she is addressed with frequently...- is not very bubbly, so I wonder if I should discard and feed again or wait. Seems to me if I discard and feed I am losing the higher concentration of necessary bacteria / yeast.
After posting my comment here I saw that Ben left a more detailed description right below the video (if reading on a phone you may need to expand that section!).
Thank you for the excellent and extremely informative videos! I have started my first starter! Have you made rolls, and if so, what do you recommend using to cook them in? We make bison burgers, and I would like to have fresh rolls rather than store bought. I will also be making bread when the starter is ready, and I buy a Dutch oven!
I have absolutely made rolls from this starter, but not with the "Simple Sourdough" recipe! That recipe makes a very lean dough, chewy with a thick crust. Rolls or buns typically have a considerable amount of fat and dairy in them to achieve that rich, soft texture. I've developed a recipe that includes potato flakes that makes a very nice roll, I'll try to make a video of that soon.
Ben Starr much appreciated!
Have you ever thought of doing a zoom everyday for 10-12 days with a small group of newbies just to help us get this started down?
I'm editing a new video on a MUCH simpler method. Should be up in a few days.
Your video is fantastic and I wish I would have started with you on day 1 vs another RUclips video I found first. I picked your channel up on day 3 because I had so many questions no one else seemed to cover. So, now that I’m in midstream with a starter I started with BREAD flour and water, what can you tell me about starting and continuing with bread flour for the duration??
Nothing to tell! All flours will result in a mature starter if you take care of them. Just follow the recipe.
I ran across these videos a couple weeks after using King Arthur's instructions to try and make my own sourdough starter. I have a few bubbles, but no noticeable change in size after feeding and I was starting to worry. My basement apartment is cold (mid 60's most of the time), and I don't have a warm, cozy place like a lit oven to use.
I'm wondering if you've ever tried to do this is less... uhmm... hospitable temperature conditions. Maybe I should just triple the time estimates on everything and hope for the best?
My starter with your method, Rye flour and Pineapple juice, was kept in my oven with light on for the 5 days because our house and kitchen are cold. Today day 5, I have fed with the double (white flour and water) the amount of the beginning amount and it has doubled in size in only 4 hours! ready to go, right? WOW.
Wow! Sounds like it's readyz give it a test loaf.
@@ultimatefoodgeek Exciting!!
Hey Ben- what do you think of using homebrewed kombucha instead of pineapple Juice for home made starter?? I'm gonna try it. Just not sure if I use 2 oz or use all kombucha for 4 oz liquid. Thanks and love your videos.
I wouldn't! Kombucha and vinegar are chemically the same, and I've have very bad results with vinegar. Just use water. The lesson of this experiment is that flour and water, and nothing else, results in a viable starter. I'm currently editing a video that recommends NOTHING but flour and water, and an easier method.
So I’m day 9 -
I had a false rise I believe. I had two consecutive days of it doubling and now it’s been sleepy since.
I added 226 grams of starter to a clean jar & add 113 grams of flour and 113 grams of water. Made sure it was in 70s environment and some bubbles but no growth over the last 7 hours.
Should I discard tonight at 11pm and start feeding every 12 hours ?
Confuseddddd.
Using a nice organic stone ground dark rye flour and the juice method (not precisely your method as i started with more ingredients in the same ratio), mine is ready on day 5. It might have even been ready on day 4 after the first full feeding (where i used more rye for one more day instead of switching to white immediately). I actually started with more total material though, but in the same ratios (still 200% hydration, still added 50% of the difference over the next 2 days to reach 100% hydration). After adding the remaining flour (half per 2 days) to get from 200% hydration to 100%, it was already pretty active, seemed to almost double after reaching 100% hydration, and then already doubled in ~12 hours the next day after the first full feeding, but after a discard pancake and the first non-rye feeding (AP), it tried to explode out of the quart container (like what you used), which means it more-than-doubled. The lid was pretty deformed due to the pressure, and the starter had clearly been pressed up against it. But no pop! Guess i got lucky. I'm gonna do one more discard and feed and fridge it. Your method worked great for me, and perhaps the tweak of starting with more material (in the same ratios) may have accelerated it (it was really unintentional, i screwed up one of my initial measurements and had to correct it with additions, but i made sure the ratios were the same as yours while preserving enough room in the container).
Agree with everyone absolute best.!!!!!! 1 question. Canned pineapple juice is mostly sugar. using fresh pine apple juice might be to acid and not enough sugar? And being not pasteurized might bringing in un wanted pesticides etc???
❤❤❤
Do you think there are any issues with using spring water instead of distilled or dechlorinated water ?
Have you worked with coconut and rice flour to make starter, in place of adding unbleached all purpose flour? thanks
This is day 10 for me and twice now my starter goes all the way to the top and tries to blowout. Today he in an hour and thirty minutes was heading for another blowout. Can my starter be ready in 10 days?
Nice Infuser on the back counter. What beans do you like for espresso?
I use beans from an Austin roaster called Ruta Maya. I use their medium roast, which isn't traditional for espresso, but it makes a FABULOUS cup.
Ben could I use some kombucha instead of the pineapple juice...I've been wanting to make sour dough bread for years but thought is was going to be to hard but after watching you I'm getting excited to finally giving it a try...thankyou x
I would not use more than a single drop of kombucha. I have never been able to successfully start a starter with any type of vinegar, and that's what kombucha is, chemically speaking
Great video, though there are some point I think you need to clear up and those are OZ by weight and by volume. You are adding water by fluid OZ, but weighing out the flour by dry weight and not by dry measure. Another question: does creating the starter by the 4 different types of flour initially give it 4 unique flavor/taste profiles or will they all turn out the be the same pretty much?
Daniel, I am measuring ALL my ingredients by weight, including the water. When measuring with water, there is ZERO difference between fluid ounces and ounces. 1 fluid ounce of water weighs 1 ounce. 20 fluid ounces of water weighs 20 ounces. (This is NOT the case for all liquids.) But this recipe measures ALL ingredients by weight, NONE by volume of any sort, whether by fluids ounces or by cups.
There was not a significant difference in taste between the loaves made with the different starters, but this is because the original flour ended up being almost fully replaced by the same exact flour that I used to feed all the starters. If I had kept a 100% rye starter and used that to bake a loaf of bread with unbleached flour, there would definitely be a difference in taste compared to the loaf baked with a starter fed with only unbleached flour, but the majority of that taste difference would probably come from the actual rye flour content in the starter, rather than a different yeast/bacteria profile. Each flour has a different native yeast profile, so you ARE talking about a significant difference in the colony of a starter, especially in the early days of starter creation. But eventually, any starter, regardless of where it was started and with what flour, will evolve to its new location and contain the yeast and bacterial profiles of the feeding flour, air, and the baker who is tending it. So starting 4 different starters with 4 different flours in the same kitchen will eventually evolve into very similar starters if they're being fed the same flour and kept in the same location, tended by the same person.
Just found you videosand I think they are excellent. I have one question: What size are you usig for the starterand can it be food grade plastic? Thank you, Martin Raft
Food grade plastic is fine in my world. (Others might tell you it'll kill you.) I keep my starter in a 1 gallon plastic container in the fridge. The containers you see in my video are 1 quart "soup-to-go" type containers I get at the restaurant supply store and use in my restaurant. ANY container is fine as long as it is not airtight.
What are your thoughts on using the discard? Why did you discard half and feed again? Was that to get them to be more activate and rise quicker? Just trying to understand the "science" behind it. Thank you for your great videos! I'm looking forward to my first sourdough make!
I'm looking for same. I'm sure the yeast would be good for a septic tank, but I live in a house with old discharge pipes and I don't want them to get clogged up. Can it be composted?
And that's exactly what happened . Once I realized what I done I used the same starter hoping to get it working again by keeping 100 GMS of the starter and adding 100 of unbleached flour and 100 of spring water but not having much success. I have fed it several times and only rising slightly. Would I be better to just scrap it and start from the beginning again. I had a really good starter after about 5 days until I made that mistake.
I bought some pineapple juice for when I start a new starter and says no added sugar on the container so is this the same as sugar free as pineapple has natural sugars anyway.
Hello,
I am a huge fan of your channel and I love your simplistic, "lazy" approach. I heard that there were some recipes you could make with the half discard of the starter such as sweet or savory pancakes. If you have heard of this do you mind showing us how to do this?
There's "Wunder brot" channel, they made exactly the video you're talking about, i haven't seen it yet, but i am sure it's gonna be good
But i would really like to watch video from Ben too! ;)
Hayde, I'll be doing another video on uses for discarded starter. However, I only discard starter during the initial starter build, and that starter isn't yet "mature" and has no leavening power. Once my starter is mature, I don't EVER discard starter. I only feed it when I need to make more starter, so that I can make more bread! But I do intentionally use starter in pancakes, biscuits, fritters, cookies, and to trigger fermentation in other recipes. That will will come in the next few months!
@@ultimatefoodgeek That's interesting? Never discard the starter. Another original and unique deviation from the norm. Love it!
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