You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
There was a "chain letter" of dough that went around the UK once upon a time when Facebook was new. Can't remember the name of the starter but it was a whole recipe along with it.
Finally a nerdy engineer who analytically explain bakery instead of just listing do-this do-that. You answered a lot of questions I had, so thank you very much, and may the gluten be with you too.
..now to build an Ardiuno or STM32 Microcontroller C++ program and contraption for a "Sourdough Starter Machine"... Put flour and dechlorinated water in hoppers, and press go... It would have a discards bin and an auger system, etc... It will use a fluid metering pump like a Keurig to meter the water, a miniature clay extruder type dual auger to stir and process the starter, and a purge gate for the discards, cleaning, and harvesting. The discards could be dropped into a dehydrator bin or conveyor belt so as to turn the extras into dried starter automatically. Consumes 10 grams flour per day... (or you can adjust the batch size in increments) Make it the size of a 1 lb breadmaker... One might be able to hack a bread machine for a quick prototype (but how to get the daily discards would be interesting)...
I too use the stiff starter method with a small change. I mix 25gms of flour and 25gms of water with the 10ths of starter and then add 25gms flour to cover the top of the stiff dough. When I’m ready to use it I pull it out of the fridge and feed it 25gms of warm water. I feed twice before making levain approximately 6 hours apart. I reserve my 10 gems of starter and make my mix again and put it to bed in the fridge. I have plenty of levain for my use and a long lasting starter with no discards!
Hello, when you say feed twice 6 hours apart.... what do you do? And, Does it stay on the kitchen bench? And what do you mean when you say you reserve starter? (Sorry, beginner mate😊)
@@MsOLWYNN I give about 50gms of flour and 50mls of warm water. Just small amounts to get it going and have to use warm water. If it’s not very active after this I will feed it again but I might discard half. You don’t need 1kg of starter. Which is what can happen if you don’t discard.
Since every RUclips sourdough expert seems to have their own, unique way of making bread it seems wise to hitch your wagon to one channel and stay with it. I'll stay with this guy - he seems pretty well versed and he has flowcharts, which really sealed the deal. Bread on...
Hendrik. I love this simple style of presentation that is so fresh. I know everyone will like different styles, but here there is no messing around or deviating too much. It is far more interesting to follow and leaves the viewer wanting to try it and also wanting more in this style. Please keep this new style up.
Interesting take on stiff starter! I am tempted to try it since I live in a warm climate and it can inhibit bacterial growth. However, some other blogs state that it results in a slower fermentation, and more sourness. Isn’t this contrary to having more yeast (speeds up fermentation)? Also how would a levain affect a starter? Would that count as a conversion or are there properties remaining with the starter that have already been trained?
Discard is so tasty and good. Another thing I like doing is frying it directly in a pan with herbs folded into it. VERY tasty and great to eat with breakfast and dinner right after you feed your starter.
After watching a ton of videos on how to make a sourdough starter and how to use it to make a sourdough bread and getting confused, I found your channel and your instructions are very clear, simple, and have helped me a ton. Thank you so very much
I just inherited my aunts sourdough starter that she inherited from her grandmother. It's 120-130 years of feeding it almost every day. I don't have the time to bake daily, so it's living in a cool box at about 50 degrees and coming out to the kitchen and getting fed daily for a few days before I bake with it. It's crazy to think about the years of care that went into this back to the late 1800s to early 1900s. I don't know if they named their starter, but mine is Bready Mercury.
Nice! It's a super starter! When not using it, cover it with 2-3 cm of water and then store somewhere in your cupboard. It will take 2-3 feedings for it to become alive again.
I always saw all these thick amazing starters on videos and wondered what I was doing wrong as my started grew amazingly during the day just to deflate following morning, the majority of the videos on the internet never mention the STIFF STARTER, thanks so much for all this VERY CLEAR information, just what I needed to understand!
This is a great video. Here are some extras from an old baker who reads up on the science as well. Most of the yeasts in grain or on the outside, the bran. This is discarded in the making of white flour. Staring your natural leaven using wholemeal flour is a lot faster. (Yes I noticed you did this.) Rye flour has much more available nutrients. Switching 10g of rwst feed when I see bubbles and the second feed 8 hours later. It is ready to use in about 48 hours. The lactobacilli move in and get established over the next four weeks. They mainly come from the bakers hands and the atmosphere. So the leaven will improve. You can convert to a stiff stater in one feed. This is based on years of experience. For years people have overcomplicated the whole natural leaven thing. They are extremely robust. As for taking your starter with you to collect yest and bacteria from around the world and buying 'ancient' sourdough starters from others. It does not work. Withing a week or two your yeasts and LABS get replaced by the flours you use at home and the LABS in your home. This assertion is based on biochemistry research. It's superb to see someone using a fridge instead of discards. The only time I use discards is on those odd occasions I have mistreated my starter and it becomes too acidic. This is the best video on this subject I have ever seen. A joy to watch.
I wish we could get you to make some videos and share the old pro knowledge. There's a lot of misinformation in baking and few pro bakers share their life worth of lessons learned.
More... A lot of modern home bread baking is based on traditional artisan French bread baking. Though not things like milk breads, seed breads etc or Italian and Spanish breads, which are not so dissimilar. Book: Thomas Teffri-Chambelland. Sourdough Baking A treatise. There is a version in English. Though he is not a Home Baker and is a little behind the modern curve. For Rye bread there is only one book and it is excellent. The Rye Baker - Stanley Ginsberg. - Website too. Good luck
@@pawel7055 Thanks:) I'm reposting. My last post was too much. I write articles and post them on a site. Sadly it would be wrong to post that address on someone else's site. Additionally our site is having difficulties. I am wondering about putting the articles together or a self published book, or find a site to host them. I do it out of a love of Home bread baking and do it all for free. No, RUclips videos is too much work. It can take me three or four days to write an article as every fact is cross checked etc. As you can see I have posted some books. TBH I have drown tired of bread RUclipss. Too often they are by people still learning to bake and who have to keep ups a ferocious pace which seems to leave them too little time to do the studying it takes. It has taken me fifteen years of intensive sudy made harder because there are few good books. So I don't blame RUclipsrs too much. They are trying to earn their living.
@@kevinu.k.7042 can I ask you for the site? I did some OSINT and found your name, even some comments on other sites but not your website which was really odd. So without much of another option in finding it, I was hoping you could tell me. Also I appreciate all the details so far.
hi. i enjoy your videos and have learned much. i only started trying to bake sour dough (baguettes) for less than 2 months. i live in the subtropics and my starter was fully developed in 4 days. have since switched to your stiff starter which was ready in 2 days but i fed it another day. indeed a game changer. the flavor is much milder and subtle. looking forward to your new projects in 2022.
I started to change my starter to a stiff starter after watching another video of yours a couple of days ago, usually if I feed in the afternoon/evening when I get up in the morning it’s deflated but the stiff starter is still nicely domed!
I followed this video to make starter from just water and whole-grain Einkorn flour and used the discard for crackers. The starter worked and the crackers are delicious. I'm shocked how easy it was and the quality of the output. Thank you The Bread Code.
Interessant. Nach einigen verschiedenen Varianten mit diversen Mengenangaben und Temperaturen mach ich meinen Sauerteig auch einfach 50g/50g. Temperatur des Wassers nach Gefühl und auch die teilweise Entsorgung des Sauerteiges mache ich nach Gefühl. Ich benutze auch immer das gleiche Gefäß, Wechsel also nie. Hab jetzt auch einen neuen gestartet mit 70g Mehl und 50g Wasser. Der ging bei gleichem Mehl und gleichem Wasser merklich stärker auf. Damit hat es auch das erste Mal als langeführtes Sauerteigbrot komplett ohne zugesetzte Hefe geklappt
I have often asked on on my many sough dough groups about our summer heat and was told keep in the fridge or doesn't really have much affect, summer my sour dough mostly failed. My house could get to 50°C in the summer. So I'm going to try your %'s of starter and see how I go. Thankyou for a very informative tutorials...
I love the idea of traveling with your starter! Also, thank you for providing so much detail in this video. You've mentioned things I haven't even heard of yet as a beginner. Very eye opening. It also shows me how much of a rabbit hole I'm falling in 😅
Over the years, I've watched many people show us how to grow starter. The techniques vary greatly and I'm sure they all work. That's really the instructive point: They all work. I am not an engineer and must have inherited the genetic material that made my parents instinctive cooks. I don't think they ever measured anything in the kitchen. For starter, flours from different parts of the world will likely produce different starter characteristics. The yeast spores are in the flour. The glass container must be very clean, i.e. no detergent residue. I use all-purpose flour. Any water will work but I've had much better luck with distilled water. Do not touch the starter with your fingers. Early contamination should be avoided. Rinse the fork or spoon you use to stir the mixture before using it. I don't weigh...just start with a tablespoon of flour and enough distilled water to make a very thick batter and take it from there. In a few days, mine doubles in about 2-3 hr. When I plan to bake I try to have enough starter for a loaf, use it all and regrow the next batch from whatever is left in the jar...usually whatever is left clinging to the inside of the jar. Works well...no waste.
This is interesting. When I first started, I used to use distilled water. I can see where it would be beneficial to do so at the start but I've never rinsed my utensils and my hands have been all over my starter from the beginning. As time has gone on, I discovered it made virtually no difference when I used tap water. Now we are in a home that has a water softener, and that doesn't seem to make a difference in the feeding of my starter, either. If anything, it's made it stronger. I think it has something to do with the small amount of increased sodium levels in the water. 🤷♀️ Once starter is good and strong, I've discovered it's not the delicate thing I used to believe it is. It can handle a lot!😉
@@simplybeautifulsourdough8920 My comments were intended to help those who were planning to begin the process of developing a new starter. Many end in frustration when the process seems much too slow or repeated contamination with fungus occurs. Decades ago I suffered similar failures and tried to learn from them. Following the guidelines I outlined seems to work reliably. But, as I said, they all work...more or less. I certainly agree with you that, once a starter has developed, it is very hard to kill. That reminds me: It's been weeks since I've fed mine, so better get to it.
@@wholeNwon LOL! Totally agree! I was in a hurry when I replied to you and didn't make it clear that your tips are great for erring on the side of caution while getting 'er going. I think one thing I was worried about as a newbie was doing something down the line to kill the starter I'd worked so hard to grow and maintain. In my reply I was doing a crummy job of attempting to point out that once you have a strong starter established you don't have to be so careful. I apologize for not being clear about that.
@@nancyannesunboxings Not at all. It's a fun topic. There's so much written on what is basically something very simple. I'd add that long ago I had 3 or 4 jars of different starters (some with "legend" histories"). Each produced loaves that did taste different. But, as time went by (it does tend to do that), those differences were lost. It's easy to understand how that happened but it makes one more aware of the biologic cloud in which we function. Enjoyed your comments. Thank you.
@wholeNwon, I definitely respect Hendrik's knowledge and experience and much of my own process comes from what I learn from him. But he recommends a digital scale - and I use a digital scale every time I bake - and that is a purely modern tool. So you come along and recommend how your parents cook, telling of your own instinctive skills yet your own methods suggest they are modern technology based. As Hendrik mentioned in the history of sourdough, it has been used for thousands of years. People have been successfully baking sourdough breads long before the concept of sterilization was ever even a thought and certainly before you could get distilled water in the home kitchen. Rinsing utensils with raw well water in the pre-1900 kitchen wouldn't have created the sterile environment you suggest. How do you knead or stretch dough without touching the starter with your hands? Many of us today, me included, are germaphobes and wash our hands all day long. The Middle-Ages housewife didn't even wash her hands after going to the latrine. I do love making (and eating) sourdough using all the modern technology available to me but my original reason for learning to make sourdough was to learn how to feed my family in a disaster when I don't have all the modern accoutrements. I'm not arguing against hygiene and especially not suggesting anyone not wash their hands after going to the bathroom. I'm just suggesting that perhaps the real way to bake sourdough is the old-fashioned way of making the dough by hand and by feel, keeping a bit of dough for the next batch, and not worrying one's self so much about whether our dough hydration was 69% or 70% or whether one used 426 grams of flour instead of the 425 grams the recipe suggested. Without a doubt, the best sourdough video I have seen on youtube was a grandma who baked her sourdough without a scale and with starter that was culled from last week's dough. It was simple, fast, and reliable.
I just want to thank you and tell you how much I appreciate you and your work !!! I just downloaded the book and I couldn’t be more grateful so thank you so much!
Thank you for the great tutorial! What I like most is the info on how to tell when a starter is ready, other than "X days" instruction which is not very reliable.
You have a good sense of humor and lots of great information. Thankyou for sharing! I'm ready to try my first batch of sour dough starter and bake my first loaf of sour dough bread.
oh man... this video the best... and you explain it with flow chart... that is amazing... the free gift book is awesome... i need to start making my firs starter... hope all will go well... thank you for your book and amazing video...
Great video; I loved the simplicity and practicality of it.. And that it treated us like intelligent people without overcomplicating it (I still do need to get into the weeds but this is a great "actionable" video... I'm guessing this channel will have the more in depth information that I'm looking for too) I wish I had started baking a long time ago... I've been making pizza dough for years but never took the time to pay much attention... Have made cookies on and off since I was about 15 but again; never paid attention to why things worked (very much at least)... I've been using Kenji's chocolate chip cookie recipe (basically) for years with great results, but I can't wait to try using some sourdough starter in my dough (and powdered milk which I've never tried in cookies)... Seems to me that the resting period in the fridge is KEY to good chocolate chip cookies... So I assume this this due to bacteria, enzymes etc, which means that a starter added to my cookies might take it to a whole new level... Anyways, great video; thanks
Bravo! I 've learned a lot from you this morning. What a prodigious and beautiful mind you have, my friend! Much simplicity, care, dedication, humility and wisdom is in your channel; which I greatly appreciate from the bottom of my heart. Much obliged, again! May the GOD OF THE BIBLE bless you!
Thanks so much for posting this clear, easy to follow method for making a sour dough starter. I’d tried another RUclipsr method and after ten days it was still not very active. I’m in Australia and it’s really cold earlier than normal this year, but following your tips I had a starter within 5 days and I made my first bread with this on day 6. I then made a stiff starter and the second loaf that I made with the stiff starter was great. I need a few more bakes to learn how to develop better dough strength, but I’m sure I can follow your tips to develop my skills. Thanks heaps!
Hendrik, I learn from you every time. I also learn from Sune and Charlie. Thanks to you and all the others. English suggestion: Don't call yourself a stingy German. Stingy implies a moral defect, like Scrooge. Call yourself frugal. Not wanting to waste. Regards from Bill the Philologist in Austin, Texas.
Such a huge vlog on sourdough!!! 😱. It's amazing how every intricate details are covered in your videos mashallah. Thanks, you are a great help. We in India make lots of recipes out of sourdough and call that fermentation "khameer" in Hindi/Urdu. Edit: it will be great if you cover those recipes too. Thanks 👍☺️
Confusing: Looks like a great instruction, but I'm confused after I downloaded the entire instruction handbook. The video and the flow says for Day 2- Day 5 (up to Day 10) "mix 50g previous/ original + 50g Flour + 50g water", but the hand book flow shows "10g previous + 50g flour + 50g water" Which ratio is correct or better??
Amazing content man, really digging it! I have been making bread for 4 years but this channel fixes so many things for me. I really appreciate that you explain the logic, and how it works, without giving exact time. One question: For the stiff started, are you supposed to put it on the fridge every time? Right away? I though the fridge would almost stop the fermentation. So, no normal temperature at all? How is it supposed to grow? Thanks! Keep it up!
Keep 'er out on the counter after feeding until she's at least doubled. Then put 'er in the fridge to store. She'll likely continue to slowly grow in there until all nutrients are eaten up, then collapse and take a nap until you feed her again. 🙂
First attempt, and I had to go back and start over. First batch, no problem, and result was beautiful gluten development. Second feeding, it bubbled up and more than doubled in size, and great gluten development. ^Third feeding, and it went soupy, and almost no bubbling. Wondering if maybe I had a super flour or some thing else happened. Oh well starting again. Interesting to me was that I had better gluten development than I ever had with my attempts at poolish breads....
I too will restart as on day one I had black liquid resting on-top. Now on day 4 I have lots of activity but the smell is not tart like yogurt more or a funk trash smell....yikes!
Thank you for the scientific approach! I decided to try your method. I have a question though. After day one do you continue to feed the starter with whole grain flour? My previous starter failed before reaching its full potential 😂 it just stopped growing. The recipe was taken from another guy. So today I started making it your way 😊
Enjoyed your video, which is so easy to follow. It's a joy listening to you. Thanks for sharing. I'm going to begin making you recipe now. See what happens.
I have a healthy active sourdough starter that I've been baking with for about a month now (started over the holidays -- thank you for your instructions!). I'm using stone ground high altitude Hungarian flour and Einkorn flour (10 gms of each) to feed it (20 gms of starter and 55 gms of water at each feeding). My third loaf turned out awesome. I'm curious does it significantly change the biodiversity of the yeast culture if I introduce a different kind of flour into the starter? And how much effect on the quality or flavor or complexity of the bread I produce will a change like that really have?
You’re so fun! Love it… I’m struggling with making my starter so, I’ve stolen some from my boss 😂…she kept in the fridge and it had a dark liquid on the top. I took 60grams of it and fed 50/50 water and flour. Fingers crossed
Does the stiff starter work with a rye starter? I know the starter behaves differently depending on the type of flour used. Also, the stff starter might change the flavour and nutrition values of the bread, no? As in, reducing the factor that makes sourdough sour, and thus shifting it closer to comercial yeast bread?
I really enjoy your videos, its so addictive, and I learned so much. I am beginner in sourdough baking. The problem I have appears to be weak starter. I misunderstood the feeding technique and feeded 1:1 (starter : flour) ratio, 2 times a day (22°C). The starter became weak after a week and the crumb was uneven and dense. Feeding 1:2 or 1:5 didnt help and I confess I was rushing a bit, but even though the starter looked great, rised 2-3 times after feeding with a lot of bubbles and nice smell, the crumb didnt improve. I am now feeding just dirty jar with 30g flour and 30g water. And I hope for stronger starter in week. If you could elaborate on this topic it would be great.
As a new sourdough baker I was finding it a bit tricky to figure out how much flour and water is in my starter when using a portion of starter that is not at 100% hydration. I therefore came up with a little formula to work it out and am sharing it in case anyone would find this handy. For example, if you have 150 grams of starter at 120% hydration and need 80 grams for your recipe, the amount of flour and water in the 80 grams of starter can be determined as follows: Flour + (starter hydration x flour) = amount of starter needed in recipe X + 1.20x = 80 2.20x = 80 X = 80 / 2.20 X = 36.4 grams flour Then subtract the 36.4 grams of flour from the 80 grams of starter to determine the amount of water in the starter: 80 - 36.4 = 43.6 grams water. Therefore 80 grams of starter at 120% hydration contains 36.4 grams of flour and 43.6 grams of water. Now the amounts of flour and water in your recipe can be accurately adjusted to account for this. This formula will work for any amount of starter at any hydration level.
Hi Rebert. I dont think you need all that math . Its always about percentages of the starter and percentages of the water regardless of how much water and flour in the starter itself. Whether the starter is stiff or liquidy deal with the stater as a single item with a percentage usually 5-20% according to the length of your fermentation period , temperature and type of flour. Poolish is different story. The amount of water and flour in poolish must be taken into account
@ Iman H while I agree with your reply, as I was starting out with learning sourdough baking a came across numerous sites that stated it was important to factor in the water and flour in the starter to not alter the overall hydration of the recipe. So in context, for a baker who is looking for exact results every time it may be worth it, but for someone like me who bakes once every two weeks to keep myself off of store bought bread it doesn’t seem to make much difference if any. By now I don’t measure when I feed my starter but go by look and feel. The same is when I hand knead my dough, adding a little water or flour to get the consistency I want. That undoubtedly throws off the hydration which makes for accounting for flour and water in the starter a moot point.
This summer I tried to develope my sourdough starter. Many trials with one result: at the end my bread dough turns very sticky, and sour dough itself turns liquid fast, doesn't rise good and doesn't produce huge bubbles. I've learned that this is because of Leuconostoc bacteria, which develope in the starter with other bactetia and yeat, and when temperature is not hight enough, Leucinostoc becomes dominating. It creates acidic environment and destroys gluten. Have you ever had this issue and how can this be fixed ? I'm afraid, then any starter turns this way in my hands. Thank you much, Bread code for your bread work and brrad inspiration!
I think your starter isn't mature enough yet. If you just keep feeding it the microorganisms that are best at fermenting flour will become stronger and stronger. I suggest one feeding per day. If you don't have time, one feeding every 2 days should be great too. Maybe you have a friend that can spare you a bit of his/her starter? That way you are starting with stronger more established microorganisms.
I have noticed that after my starter has finished rising I can stir it up and it will do a second rise even higher than the first. I mix my starter very thoroughly in a bowl before I put it in the jar. Perhaps you can experiment and see if this could be beneficial to bread making.
I presume you are basically autolysing the starter and with the stir, you are “kneading” and aligning the gluten. As long as there is still sugars available, it will produce more gas and rise more. What ratio of old starter to flour and water? If it low(1-5-5 or 1-10-10, vs 1-2-2), there is probably plenty food left after 8 hours.
@@MichaelRei99 hmmm? That’s odd. In my experience anyway. If I stir my peaked starter, it will rise again. But not more than the first rise. Maybe your local, natural yeast is very active and strong. Or mine is weaker🤷🏼♂️. I would just bulk ferment at a lower temp so it doesn’t rise too fast and it still gets the sourness desired. Unless it doesn’t affect the bread rise, but just the starter. So many variables. This would be a complex experiment.
This maybe a stupid question, how does different Waters play a part in making bread starter. I just recently had a water softener hooked up to the house. I noticed a difference with my water kefir. So could the water softener, water, affect the bread starter??????? Or even PH values of water.????
Yes! It can! When we moved to this house a year ago, with a water softener, I noticed a difference in the way my dough reacted. I used filtered water until it started adjusting to the new environment.
@@simplybeautifulsourdough8920 Thank you, I appreciate someone saying some. This is my first time. I have been using the post of making starter 2022. I have gotten so far. I am on day 9. Using rye flour. It has been doubling the past 3 days. I feed it every 12hours. I can’t go on, because it doesn’t smell like apple cider vinegar. I don’t know what to do. It doesn’t have a yeasty smell nor a sour smell. It smells like rye. Any suggestions.
@@momepenni Can you filter your water or use bottled for your starter? I would not get rid of my current starter, as it will rebound. It may just need different water for a while to regain its activity.
Thank you for simple description , but why all videos talks about discard remain starter dough , do we can use again as threshold again as starter and start feeding !!
Hi Hendrik! First vielen dank for your incredible effort and dedication in your videos. I have found the motivation for home-baking thanks to you. I have a question about my starter. It has been 6 days and the starter grows rapidly after feeding, but after 9-10 hours it stars to deflate and bubbles start to shrink, at the 24th hour it almost turns where it started with few tiny bubbles. The scent is strong anyway, i wonder if i have to feed it twice a day? Thank you so much. Keep up your incredible work!🎉😊
Thank you for you expertise regarding sourdough start to finish. My question is regarding the sourdough discard, how hong can you keep it in the refrigerator and can you add one weeks to another weeks discard? Thanks!
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
I love everything about this and hope for your success
@@SylviaRustyFae thank you!
There was a "chain letter" of dough that went around the UK once upon a time when Facebook was new. Can't remember the name of the starter but it was a whole recipe along with it.
please do your perfect sourdough starter and bread glutenfree with buckwheat flour :D
U write the book, I will gladly purchase a copy.
Finally a nerdy engineer who analytically explain bakery instead of just listing do-this do-that. You answered a lot of questions I had, so thank you very much, and may the gluten be with you too.
..now to build an Ardiuno or STM32 Microcontroller C++ program and contraption for a "Sourdough Starter Machine"... Put flour and dechlorinated water in hoppers, and press go... It would have a discards bin and an auger system, etc... It will use a fluid metering pump like a Keurig to meter the water, a miniature clay extruder type dual auger to stir and process the starter, and a purge gate for the discards, cleaning, and harvesting. The discards could be dropped into a dehydrator bin or conveyor belt so as to turn the extras into dried starter automatically. Consumes 10 grams flour per day... (or you can adjust the batch size in increments) Make it the size of a 1 lb breadmaker... One might be able to hack a bread machine for a quick prototype (but how to get the daily discards would be interesting)...
....making it more complicates like fixing a car engine... Lol!
Hail Gluten 🫡
Nerdy engineers are the best bakers
Yes well he is German they really get into things 🤣🤣🤣
This is the finest instructional video I have ever watched. I’m 76. A retired IT businessman and comp sci teacher. This is perfect.
I too use the stiff starter method with a small change. I mix 25gms of flour and 25gms of water with the 10ths of starter and then add 25gms flour to cover the top of the stiff dough. When I’m ready to use it I pull it out of the fridge and feed it 25gms of warm water. I feed twice before making levain approximately 6 hours apart. I reserve my 10 gems of starter and make my mix again and put it to bed in the fridge. I have plenty of levain for my use and a long lasting starter with no discards!
Hello, when you say feed twice 6 hours apart.... what do you do?
And, Does it stay on the kitchen bench?
And what do you mean when you say you reserve starter?
(Sorry, beginner mate😊)
@@MsOLWYNN I give about 50gms of flour and 50mls of warm water. Just small amounts to get it going and have to use warm water. If it’s not very active after this I will feed it again but I might discard half. You don’t need 1kg of starter. Which is what can happen if you don’t discard.
@@MsOLWYNN and reserve starter means keeping that small amount back to put back in the fridge. So like I said above.
In all my experiments with sourdough I’ve found this guy’s knowledge the best out there. If you get his book/information you will learn quickly.
Since every RUclips sourdough expert seems to have their own, unique way of making bread it seems wise to hitch your wagon to one channel and stay with it.
I'll stay with this guy - he seems pretty well versed and he has flowcharts, which really sealed the deal.
Bread on...
Hendrik. I love this simple style of presentation that is so fresh. I know everyone will like different styles, but here there is no messing around or deviating too much. It is far more interesting to follow and leaves the viewer wanting to try it and also wanting more in this style. Please keep this new style up.
Thank you 🤗🙏🏻
Yep! The way of engineering.
Interesting take on stiff starter! I am tempted to try it since I live in a warm climate and it can inhibit bacterial growth. However, some other blogs state that it results in a slower fermentation, and more sourness. Isn’t this contrary to having more yeast (speeds up fermentation)? Also how would a levain affect a starter? Would that count as a conversion or are there properties remaining with the starter that have already been trained?
I love making sourdough pancakes with my discard. The sweet maple syrup contrasts nicely with the sourdough. Thanks for a terrific video.
Discard is so tasty and good. Another thing I like doing is frying it directly in a pan with herbs folded into it. VERY tasty and great to eat with breakfast and dinner right after you feed your starter.
That's a great idea!
After watching a ton of videos on how to make a sourdough starter and how to use it to make a sourdough bread and getting confused, I found your channel and your instructions are very clear, simple, and have helped me a ton. Thank you so very much
I just inherited my aunts sourdough starter that she inherited from her grandmother. It's 120-130 years of feeding it almost every day. I don't have the time to bake daily, so it's living in a cool box at about 50 degrees and coming out to the kitchen and getting fed daily for a few days before I bake with it. It's crazy to think about the years of care that went into this back to the late 1800s to early 1900s. I don't know if they named their starter, but mine is Bready Mercury.
Nice! It's a super starter! When not using it, cover it with 2-3 cm of water and then store somewhere in your cupboard. It will take 2-3 feedings for it to become alive again.
I always saw all these thick amazing starters on videos and wondered what I was doing wrong as my started grew amazingly during the day just to deflate following morning, the majority of the videos on the internet never mention the STIFF STARTER, thanks so much for all this VERY CLEAR information, just what I needed to understand!
The end was one of the best RUclips moments I've ever seen.
This is a great video.
Here are some extras from an old baker who reads up on the science as well.
Most of the yeasts in grain or on the outside, the bran. This is discarded in the making of white flour. Staring your natural leaven using wholemeal flour is a lot faster. (Yes I noticed you did this.)
Rye flour has much more available nutrients. Switching 10g of rwst feed when I see bubbles and the second feed 8 hours later. It is ready to use in about 48 hours.
The lactobacilli move in and get established over the next four weeks. They mainly come from the bakers hands and the atmosphere. So the leaven will improve.
You can convert to a stiff stater in one feed. This is based on years of experience. For years people have overcomplicated the whole natural leaven thing. They are extremely robust.
As for taking your starter with you to collect yest and bacteria from around the world and buying 'ancient' sourdough starters from others. It does not work. Withing a week or two your yeasts and LABS get replaced by the flours you use at home and the LABS in your home. This assertion is based on biochemistry research.
It's superb to see someone using a fridge instead of discards. The only time I use discards is on those odd occasions I have mistreated my starter and it becomes too acidic.
This is the best video on this subject I have ever seen. A joy to watch.
I wish we could get you to make some videos and share the old pro knowledge. There's a lot of misinformation in baking and few pro bakers share their life worth of lessons learned.
More...
A lot of modern home bread baking is based on traditional artisan French bread baking. Though not things like milk breads, seed breads etc or Italian and Spanish breads, which are not so dissimilar.
Book: Thomas Teffri-Chambelland. Sourdough Baking A treatise. There is a version in English. Though he is not a Home Baker and is a little behind the modern curve.
For Rye bread there is only one book and it is excellent. The Rye Baker - Stanley Ginsberg. - Website too.
Good luck
@@pawel7055 Thanks:)
I'm reposting. My last post was too much.
I write articles and post them on a site. Sadly it would be wrong to post that address on someone else's site. Additionally our site is having difficulties. I am wondering about putting the articles together or a self published book, or find a site to host them. I do it out of a love of Home bread baking and do it all for free.
No, RUclips videos is too much work. It can take me three or four days to write an article as every fact is cross checked etc.
As you can see I have posted some books.
TBH I have drown tired of bread RUclipss. Too often they are by people still learning to bake and who have to keep ups a ferocious pace which seems to leave them too little time to do the studying it takes. It has taken me fifteen years of intensive sudy made harder because there are few good books. So I don't blame RUclipsrs too much. They are trying to earn their living.
@@kevinu.k.7042 can I ask you for the site? I did some OSINT and found your name, even some comments on other sites but not your website which was really odd. So without much of another option in finding it, I was hoping you could tell me. Also I appreciate all the details so far.
@@pawel7055 breadbakingathome
hi. i enjoy your videos and have learned much. i only started trying to bake sour dough (baguettes) for less than 2 months. i live in the subtropics and my starter was fully developed in 4 days. have since switched to your stiff starter which was ready in 2 days but i fed it another day. indeed a game changer. the flavor is much milder and subtle. looking forward to your new projects in 2022.
I started to change my starter to a stiff starter after watching another video of yours a couple of days ago, usually if I feed in the afternoon/evening when I get up in the morning it’s deflated but the stiff starter is still nicely domed!
Did you bake bread with stiff starter? Is it easier process?
I followed this video to make starter from just water and whole-grain Einkorn flour and used the discard for crackers. The starter worked and the crackers are delicious. I'm shocked how easy it was and the quality of the output. Thank you The Bread Code.
Interessant. Nach einigen verschiedenen Varianten mit diversen Mengenangaben und Temperaturen mach ich meinen Sauerteig auch einfach 50g/50g. Temperatur des Wassers nach Gefühl und auch die teilweise Entsorgung des Sauerteiges mache ich nach Gefühl. Ich benutze auch immer das gleiche Gefäß, Wechsel also nie.
Hab jetzt auch einen neuen gestartet mit 70g Mehl und 50g Wasser. Der ging bei gleichem Mehl und gleichem Wasser merklich stärker auf. Damit hat es auch das erste Mal als langeführtes Sauerteigbrot komplett ohne zugesetzte Hefe geklappt
Perfekt. Genau so sollte man es machen. Ich mache es auch sehr stark nach Gefühl!
I have often asked on on my many sough dough groups about our summer heat and was told keep in the fridge or doesn't really have much affect, summer my sour dough mostly failed. My house could get to 50°C in the summer. So I'm going to try your %'s of starter and see how I go. Thankyou for a very informative tutorials...
This is pure gold . I keep coming back here to refresh my knowledge about sourdough ❤
I love the idea of traveling with your starter! Also, thank you for providing so much detail in this video. You've mentioned things I haven't even heard of yet as a beginner. Very eye opening. It also shows me how much of a rabbit hole I'm falling in 😅
Great video! Quick question: where do you keep the mixture? Fridge? Counter? Dark place?
Thank you😊
Over the years, I've watched many people show us how to grow starter. The techniques vary greatly and I'm sure they all work. That's really the instructive point: They all work. I am not an engineer and must have inherited the genetic material that made my parents instinctive cooks. I don't think they ever measured anything in the kitchen. For starter, flours from different parts of the world will likely produce different starter characteristics. The yeast spores are in the flour. The glass container must be very clean, i.e. no detergent residue. I use all-purpose flour. Any water will work but I've had much better luck with distilled water. Do not touch the starter with your fingers. Early contamination should be avoided. Rinse the fork or spoon you use to stir the mixture before using it. I don't weigh...just start with a tablespoon of flour and enough distilled water to make a very thick batter and take it from there. In a few days, mine doubles in about 2-3 hr. When I plan to bake I try to have enough starter for a loaf, use it all and regrow the next batch from whatever is left in the jar...usually whatever is left clinging to the inside of the jar. Works well...no waste.
This is interesting. When I first started, I used to use distilled water. I can see where it would be beneficial to do so at the start but I've never rinsed my utensils and my hands have been all over my starter from the beginning. As time has gone on, I discovered it made virtually no difference when I used tap water. Now we are in a home that has a water softener, and that doesn't seem to make a difference in the feeding of my starter, either. If anything, it's made it stronger. I think it has something to do with the small amount of increased sodium levels in the water. 🤷♀️ Once starter is good and strong, I've discovered it's not the delicate thing I used to believe it is. It can handle a lot!😉
@@simplybeautifulsourdough8920 My comments were intended to help those who were planning to begin the process of developing a new starter. Many end in frustration when the process seems much too slow or repeated contamination with fungus occurs. Decades ago I suffered similar failures and tried to learn from them. Following the guidelines I outlined seems to work reliably. But, as I said, they all work...more or less. I certainly agree with you that, once a starter has developed, it is very hard to kill. That reminds me: It's been weeks since I've fed mine, so better get to it.
@@wholeNwon LOL! Totally agree! I was in a hurry when I replied to you and didn't make it clear that your tips are great for erring on the side of caution while getting 'er going. I think one thing I was worried about as a newbie was doing something down the line to kill the starter I'd worked so hard to grow and maintain. In my reply I was doing a crummy job of attempting to point out that once you have a strong starter established you don't have to be so careful. I apologize for not being clear about that.
@@nancyannesunboxings Not at all. It's a fun topic. There's so much written on what is basically something very simple. I'd add that long ago I had 3 or 4 jars of different starters (some with "legend" histories"). Each produced loaves that did taste different. But, as time went by (it does tend to do that), those differences were lost. It's easy to understand how that happened but it makes one more aware of the biologic cloud in which we function. Enjoyed your comments. Thank you.
@wholeNwon, I definitely respect Hendrik's knowledge and experience and much of my own process comes from what I learn from him. But he recommends a digital scale - and I use a digital scale every time I bake - and that is a purely modern tool. So you come along and recommend how your parents cook, telling of your own instinctive skills yet your own methods suggest they are modern technology based.
As Hendrik mentioned in the history of sourdough, it has been used for thousands of years. People have been successfully baking sourdough breads long before the concept of sterilization was ever even a thought and certainly before you could get distilled water in the home kitchen. Rinsing utensils with raw well water in the pre-1900 kitchen wouldn't have created the sterile environment you suggest. How do you knead or stretch dough without touching the starter with your hands? Many of us today, me included, are germaphobes and wash our hands all day long. The Middle-Ages housewife didn't even wash her hands after going to the latrine.
I do love making (and eating) sourdough using all the modern technology available to me but my original reason for learning to make sourdough was to learn how to feed my family in a disaster when I don't have all the modern accoutrements. I'm not arguing against hygiene and especially not suggesting anyone not wash their hands after going to the bathroom. I'm just suggesting that perhaps the real way to bake sourdough is the old-fashioned way of making the dough by hand and by feel, keeping a bit of dough for the next batch, and not worrying one's self so much about whether our dough hydration was 69% or 70% or whether one used 426 grams of flour instead of the 425 grams the recipe suggested. Without a doubt, the best sourdough video I have seen on youtube was a grandma who baked her sourdough without a scale and with starter that was culled from last week's dough. It was simple, fast, and reliable.
This video is worth gold! Thank you so much for making sourdough baking easy step by step!
I just want to thank you and tell you how much I appreciate you and your work !!! I just downloaded the book and I couldn’t be more grateful so thank you so much!
Hi Henrik! this film, along with many others on the channel, is not only great and filled with hands-on knowledge, but it is also fun!
Just ordered your book. Excited to learn and try
0:41 That clear steaming bowl is amazing! I'm going to have to find something like that.
this a pure gold... thank you so much!
Thank you
From yesterday I have started to make starter, so thank you very much for everything.
Your sourdough starter (and tips about when to use) is THE BEST!! Thank you for sharing! 😃
Great thorough science intro to bread making...enjoyed as i begin my research to perfect 😊 !
Can you show us how to make a sourdough focaccia? That would be amazing 🤩
Thankyou for the free book, I love to free share knowledge that makes life better. It takes a village!….
Thank you very much!
Thank you! that answered a lot of questions I was having that I didn't get from other videos. Best video!
Thank you for the great tutorial! What I like most is the info on how to tell when a starter is ready, other than "X days" instruction which is not very reliable.
Super clear instructions. Wonderful. Thank you
You have a good sense of humor and lots of great information. Thankyou for sharing! I'm ready to try my first batch of sour dough starter and bake my first loaf of sour dough bread.
oh man... this video the best... and you explain it with flow chart... that is amazing... the free gift book is awesome... i need to start making my firs starter... hope all will go well... thank you for your book and amazing video...
AMAZING Video. Hoping for your book to come out soon.
Thank you so much. This video worth million views
I hate the taste of sourdough - but my mother loved it. This is very well explained. Thank you for sharing your knowledge and experience
Great video; I loved the simplicity and practicality of it.. And that it treated us like intelligent people without overcomplicating it (I still do need to get into the weeds but this is a great "actionable" video... I'm guessing this channel will have the more in depth information that I'm looking for too)
I wish I had started baking a long time ago... I've been making pizza dough for years but never took the time to pay much attention... Have made cookies on and off since I was about 15 but again; never paid attention to why things worked (very much at least)...
I've been using Kenji's chocolate chip cookie recipe (basically) for years with great results, but I can't wait to try using some sourdough starter in my dough (and powdered milk which I've never tried in cookies)...
Seems to me that the resting period in the fridge is KEY to good chocolate chip cookies... So I assume this this due to bacteria, enzymes etc, which means that a starter added to my cookies might take it to a whole new level...
Anyways, great video; thanks
You are so generous . Thank you very much
Bravo! I 've learned a lot from you this morning. What a prodigious and beautiful mind you have, my friend!
Much simplicity, care, dedication, humility and wisdom is in your channel; which I greatly appreciate from the bottom of my heart. Much obliged, again! May the GOD OF THE BIBLE bless you!
Your expertise is impressive!
This will help as I am just getting into sourdough. Thank you
I actually watched this whole video without skipping haha. Loved the video, thank you!
Thanks so much for posting this clear, easy to follow method for making a sour dough starter. I’d tried another RUclipsr method and after ten days it was still not very active. I’m in Australia and it’s really cold earlier than normal this year, but following your tips I had a starter within 5 days and I made my first bread with this on day 6. I then made a stiff starter and the second loaf that I made with the stiff starter was great. I need a few more bakes to learn how to develop better dough strength, but I’m sure I can follow your tips to develop my skills. Thanks heaps!
This is seriously the best bread channel on youtube
The balloons have left me no choice but to leave a like and subscribe
I'm overwhelmed. Hope I can do this. Ty
Hendrik, I learn from you every time. I also learn from Sune and Charlie. Thanks to you and all the others.
English suggestion: Don't call yourself a stingy German. Stingy implies a moral defect, like Scrooge. Call yourself frugal. Not wanting to waste.
Regards from Bill the Philologist in Austin, Texas.
Thanks Bill. Will keep that in mind!
I wish you could save your videos. I save all of my favorite videos, and this one is awesome!
Such a huge vlog on sourdough!!! 😱. It's amazing how every intricate details are covered in your videos mashallah. Thanks, you are a great help. We in India make lots of recipes out of sourdough and call that fermentation "khameer" in Hindi/Urdu.
Edit: it will be great if you cover those recipes too. Thanks 👍☺️
Love the Miro board flow charts!
Confusing: Looks like a great instruction, but I'm confused after I downloaded the entire instruction handbook. The video and the flow says for Day 2- Day 5 (up to Day 10) "mix 50g previous/ original + 50g Flour + 50g water", but the hand book flow shows "10g previous + 50g flour + 50g water"
Which ratio is correct or better??
Amazing content man, really digging it! I have been making bread for 4 years but this channel fixes so many things for me. I really appreciate that you explain the logic, and how it works, without giving exact time.
One question:
For the stiff started, are you supposed to put it on the fridge every time? Right away? I though the fridge would almost stop the fermentation. So, no normal temperature at all? How is it supposed to grow?
Thanks! Keep it up!
Keep 'er out on the counter after feeding until she's at least doubled. Then put 'er in the fridge to store. She'll likely continue to slowly grow in there until all nutrients are eaten up, then collapse and take a nap until you feed her again. 🙂
Thank you so much for teaching me this! I appreciate you endlessly. Can you make sourdough pasta with a stiff starter?
I am very excited about this! I will try to do it as soon as possible! thanks so much! You are amazing! Thanks
Thank you 🤗
Thank you 🤗
Phenomenal instruction brother, much appreciated 👊🏽🙏🏽✌🏽 🍞
First attempt, and I had to go back and start over. First batch, no problem, and result was beautiful gluten development. Second feeding, it bubbled up and more than doubled in size, and great gluten development. ^Third feeding, and it went soupy, and almost no bubbling. Wondering if maybe I had a super flour or some thing else happened. Oh well starting again. Interesting to me was that I had better gluten development than I ever had with my attempts at poolish breads....
I too will restart as on day one I had black liquid resting on-top. Now on day 4 I have lots of activity but the smell is not tart like yogurt more or a funk trash smell....yikes!
Great help, I’m definitely struggling with my starter so will try your tips.
Found your channel recently and really love the content.
Loved this video. Keep them coming.
Yok are amazing.Thank you so much for your information
I changed the way I make my Starter thanks to your tips..
Hello. Thank you so much for the video and the book 😊
Nice video, very reformative. Love the flow charts, that suits me.
Informative !!
Wow what an incredilby well done video thank you!
Thank you for the scientific approach! I decided to try your method. I have a question though. After day one do you continue to feed the starter with whole grain flour? My previous starter failed before reaching its full potential 😂 it just stopped growing. The recipe was taken from another guy. So today I started making it your way 😊
Enjoyed your video, which is so easy to follow. It's a joy listening to you. Thanks for sharing. I'm going to begin making you recipe now. See what happens.
I have a healthy active sourdough starter that I've been baking with for about a month now (started over the holidays -- thank you for your instructions!). I'm using stone ground high altitude Hungarian flour and Einkorn flour (10 gms of each) to feed it (20 gms of starter and 55 gms of water at each feeding). My third loaf turned out awesome.
I'm curious does it significantly change the biodiversity of the yeast culture if I introduce a different kind of flour into the starter? And how much effect on the quality or flavor or complexity of the bread I produce will a change like that really have?
Great video. I’m brand new to bread making. This is great info thanks. Will definitely be checking out your other videos.👍
You’re so fun! Love it… I’m struggling with making my starter so, I’ve stolen some from my boss 😂…she kept in the fridge and it had a dark liquid on the top. I took 60grams of it and fed 50/50 water and flour.
Fingers crossed
Thank you for your videos. I am on day 3 today and my question is, do i have to use a new fresh container everyday i feed it?
Does the stiff starter work with a rye starter? I know the starter behaves differently depending on the type of flour used. Also, the stff starter might change the flavour and nutrition values of the bread, no? As in, reducing the factor that makes sourdough sour, and thus shifting it closer to comercial yeast bread?
How do you clear customs when travelling with your starter. Great photos.
Many thanks for sharing this valuable knowledge....you've done such great work!
Thank you!
I feel like I am back in High School Chemistry, and as back then, I'll have to review repeatedly.
Great video.
I really enjoy your videos, its so addictive, and I learned so much. I am beginner in sourdough baking. The problem I have appears to be weak starter. I misunderstood the feeding technique and feeded 1:1 (starter : flour) ratio, 2 times a day (22°C). The starter became weak after a week and the crumb was uneven and dense. Feeding 1:2 or 1:5 didnt help and I confess I was rushing a bit, but even though the starter looked great, rised 2-3 times after feeding with a lot of bubbles and nice smell, the crumb didnt improve. I am now feeding just dirty jar with 30g flour and 30g water. And I hope for stronger starter in week. If you could elaborate on this topic it would be great.
What size glass container do you start with? Store with?
My starter has a name as well! 'Schmelly' is his name. I have made about six loaves of rustic with him so far!🍞🥖
Which ancient wheat grain do you recommend to use as started? I mill my own ancient wheat grain
Nice. Then try Emmer or Einkorn
Do you use the same quantity of stif starter in any recipe?
As a new sourdough baker I was finding it a bit tricky to figure out how much flour and water is in my starter when using a portion of starter that is not at 100% hydration. I therefore came up with a little formula to work it out and am sharing it in case anyone would find this handy.
For example, if you have 150 grams of starter at 120% hydration and need 80 grams for your recipe, the amount of flour and water in the 80 grams of starter can be determined as follows:
Flour + (starter hydration x flour) = amount of starter needed in recipe
X + 1.20x = 80
2.20x = 80
X = 80 / 2.20
X = 36.4 grams flour
Then subtract the 36.4 grams of flour from the 80 grams of starter to determine the amount of water in the starter:
80 - 36.4 = 43.6 grams water.
Therefore 80 grams of starter at 120% hydration contains 36.4 grams of flour and 43.6 grams of water. Now the amounts of flour and water in your recipe can be accurately adjusted to account for this. This formula will work for any amount of starter at any hydration level.
Hi Rebert. I dont think you need all that math . Its always about percentages of the starter and percentages of the water regardless of how much water and flour in the starter itself. Whether the starter is stiff or liquidy deal with the stater as a single item with a percentage usually 5-20% according to the length of your fermentation period , temperature and type of flour. Poolish is different story. The amount of water and flour in poolish must be taken into account
@ Iman H while I agree with your reply, as I was starting out with learning sourdough baking a came across numerous sites that stated it was important to factor in the water and flour in the starter to not alter the overall hydration of the recipe. So in context, for a baker who is looking for exact results every time it may be worth it, but for someone like me who bakes once every two weeks to keep myself off of store bought bread it doesn’t seem to make much difference if any. By now I don’t measure when I feed my starter but go by look and feel. The same is when I hand knead my dough, adding a little water or flour to get the consistency I want. That undoubtedly throws off the hydration which makes for accounting for flour and water in the starter a moot point.
This summer I tried to develope my sourdough starter. Many trials with one result: at the end my bread dough turns very sticky, and sour dough itself turns liquid fast, doesn't rise good and doesn't produce huge bubbles. I've learned that this is because of Leuconostoc bacteria, which develope in the starter with other bactetia and yeat, and when temperature is not hight enough, Leucinostoc becomes dominating. It creates acidic environment and destroys gluten. Have you ever had this issue and how can this be fixed ? I'm afraid, then any starter turns this way in my hands. Thank you much, Bread code for your bread work and brrad inspiration!
I think your starter isn't mature enough yet. If you just keep feeding it the microorganisms that are best at fermenting flour will become stronger and stronger. I suggest one feeding per day. If you don't have time, one feeding every 2 days should be great too. Maybe you have a friend that can spare you a bit of his/her starter? That way you are starting with stronger more established microorganisms.
Is King Arthur bread flour ok to use?
I have noticed that after my starter has finished rising I can stir it up and it will do a second rise even higher than the first. I mix my starter very thoroughly in a bowl before I put it in the jar. Perhaps you can experiment and see if this could be beneficial to bread making.
I presume you are basically autolysing the starter and with the stir, you are “kneading” and aligning the gluten. As long as there is still sugars available, it will produce more gas and rise more. What ratio of old starter to flour and water? If it low(1-5-5 or 1-10-10, vs 1-2-2), there is probably plenty food left after 8 hours.
@@timtyndall4025 1-2-2. It’s peaked when I stir it.
@@MichaelRei99 hmmm? That’s odd. In my experience anyway. If I stir my peaked starter, it will rise again. But not more than the first rise. Maybe your local, natural yeast is very active and strong. Or mine is weaker🤷🏼♂️. I would just bulk ferment at a lower temp so it doesn’t rise too fast and it still gets the sourness desired. Unless it doesn’t affect the bread rise, but just the starter. So many variables. This would be a complex experiment.
This maybe a stupid question, how does different Waters play a part in making bread starter. I just recently had a water softener hooked up to the house. I noticed a difference with my water kefir. So could the water softener, water, affect the bread starter??????? Or even PH values of water.????
Yes! It can! When we moved to this house a year ago, with a water softener, I noticed a difference in the way my dough reacted. I used filtered water until it started adjusting to the new environment.
@@simplybeautifulsourdough8920 Thank you, I appreciate someone saying some. This is my first time. I have been using the post of making starter 2022. I have gotten so far. I am on day 9. Using rye flour. It has been doubling the past 3 days. I feed it every 12hours. I can’t go on, because it doesn’t smell like apple cider vinegar. I don’t know what to do. It doesn’t have a yeasty smell nor a sour smell. It smells like rye. Any suggestions.
@@momepenni Can you filter your water or use bottled for your starter? I would not get rid of my current starter, as it will rebound. It may just need different water for a while to regain its activity.
@@simplybeautifulsourdough8920 yesterday & today I used bottled water. It has a PH-7. I will give it another few days. Thank You for your response.
@@momepenni You are more than welcome!
Thank you so much. I was super confused, especially about the discard stuff lol
This is amazing. Thank you so much!!
Thank you for simple description , but why all videos talks about discard remain starter dough , do we can use again as threshold again as starter and start feeding !!
Do you keep any of the original (non-stiff) starter? Or do you only keep and maintain the stiff starter?
Can I use unbleached all purpose flour?
Can you use store brand whole wheat or does it have to be organic or high end flour?
Hi Hendrik! First vielen dank for your incredible effort and dedication in your videos. I have found the motivation for home-baking thanks to you. I have a question about my starter. It has been 6 days and the starter grows rapidly after feeding, but after 9-10 hours it stars to deflate and bubbles start to shrink, at the 24th hour it almost turns where it started with few tiny bubbles. The scent is strong anyway, i wonder if i have to feed it twice a day? Thank you so much. Keep up your incredible work!🎉😊
Hi, love your video. Can I used water from the tap? Chlorine won’t kill the yeast? Thank you 🙏
Can you tell me where I should put the container to grow the starter, in cold temp or warm temp?
Room temperature will work very well. No need for a special environment.
Room temperature will work very well. No need for a special environment.
Room temperature will work very well. No need for a special environment.
Thank you for you expertise regarding sourdough start to finish. My question is regarding the sourdough discard, how hong can you keep it in the refrigerator and can you add one weeks to another weeks discard? Thanks!
Great question. Yes! You can. I do that all the time.
@@the_bread_code ty!
One question. When do I stop feeding my starter and how long can it last without feeding once it is ready?