The Easiest Way to Make Sourdough Starter (for Lazy People)
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- Опубликовано: 21 янв 2024
- The Ultimate Food Geek shows you the very easiest way to create a viable sourdough starter from ANY flour in about 2 weeks, with almost no effort. Invest some time and brainpower in this video, as it helps you understand the science behind sourdough starter and how it works!
Printable recipe: ultimatefoodgeek.com/2024/03/...
Simple Sourdough for Lazy People Method: • *NEW* 10 Minute SIMPLE...
Sourdough Starter Experiment series: (more science, faster but more complicated method) • How to make Sourdough ...
My favorite kitchen scale (restaurant grade, takes AAA batts or electric power): amzn.to/4b6VKYo
The container I use for my starter's "forever" home: amzn.to/3SRgYRK
RECIPE / METHOD
DAY 1 - In a 1 quart / 1 Liter sized container (or larger), combine:
4oz / 113g filtered or purified water
4oz / 113g flour (any type)
Stir very well. Scrape down the sides of the container and then wipe the sides of the container clean with paper towels. (Helps reduce risk of mold infestation.) Cover loosely (NOT airtight!) and rest at room temp for 1 week, or until liquid begins to gather on top of the surface. (If this happens sooner than 1 week, proceed to the next step. If it has not happened in 1 week, wait until you see the liquid gathering on top.)
DAY 8 - First Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 10 - Second Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 12 - Third Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 14 - Fourth Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 16 - TEST!!
If your starter has been rising to almost the top of its container after a feeding, it's time to test by removing 4oz / 113g starter and using it to bake a test loaf using my Simple Sourdough method: • *NEW* 10 Minute SIMPLE...
If the dough doubles in volume in less than 24 hours, your starter is mature. If not, continue the discard/feed/wait 2 days cycle until your starter rises almost to the top of the container within 1 day of a feeding. Then proceed.
FINAL STEPS: Add your remaining starter to the final container your starter will live in. (You should never feed your starter more than will fill HALF the volume of the container it lives in.) Container should be plastic, glass, or stainless steel (NOT aluminum.)
At least double the starter's weight (or more...as much as you want, as long as the container isn't more than half full) with half flour and half filtered water. (A typical feeding for me is 16oz / 455g each of flour and water.) Let the starter sit on the countertop for a few hours, until you see bubbles beginning to form, and then refrigerate.
FUTURE CARE: Only feed your starter when you want/need to make more, by AT LEAST doubling its weight with equal weights of flour and water. Leave it on the countertop for a few hours until bubbles begin to form, and put back in the fridge. Your starter can live happily for months without a feeding. When ready to use, stir any "hooch" or surface liquid back into the starter before measuring. NEVER pour off the hooch. If it has been many months since a feeding and your starter can't successfully leaven a loaf in 24 hours or less, discard half of it, and give a feeding. Leave on the countertop for 6-12 hours, then try again and refrigerate after.
(NOTE: I'm an Amazon affiliate. If you buy something from one of these links, I'll get a few cents. Thanks!) 
Хобби
I understand sourdough starters AT LAST! Thank you for explaining in detail! 💯 No RUclipsr have ever managed to have me sit through a 30min video and hang on every word! You're the best🎉🎉
So glad you’re back. You ears must have been ringing because I’m in a sourdough group that talks about you all the time and how grateful everyone is to have your 10 minute sourdough bread recipe!
Give your group my best!! Lots of fun stuff already filmed and waiting to be edited for 2024...
I'm probably in the same group, that's how I ended up here lol.
Yes! You have a cult following for sure!! 💗
@lucillevanhouten6848, I would love to check out your group is you would care to share that info with us?
Me too! Sourdough for beginners group 😊.
My gosh, I’m so glad I found your channel! I’ve been so confused by the many creators who make this process over complicated!
Thank you so much for removing all the goofy precious pretensions around baking sourdough. My boss gave me a starter that she got from a client, and we are both starting out as novices. I am about to bake a "too hydrated" loaf, and I am fine with it, because you made all of it make sense, and I am 100% fine with with what may be my first fail. I can't wait to continue learning, failing, and eventually making an amazing loaf that will make my boss ask me "how???".
I hit “like” because there was no “love” button and immediately subscribed. I’ve watched tons of videos on creating a sourdough starter because I’m just starting this journey. Your video was by far the best one I’ve seen. THANK YOU!
I agree. I can't wait to start one. I'm always intimidated but this isn't over my head!
My very first starter is on day 4. I’ve already seen it bubble, double, shrink and now I see some hooch on the bottom. This is so exciting!!
Discovered you about 4 days ago and worried that vids were 3 years old. Relieved and grateful to see you here today 🎉
Making videos is hard, long work when you already have 2 full time jobs! Ha ha ha...
anytime anyone is having trouble in the sourdough facebook group i’m in, i always share your videos. so glad you have more!
How sweet, thank you!!
What is group name
Watching Ben Starr pour the starter DOWN THE DRAIN😳 love you Ben, you’re my Sourdough hero. Keep ‘em coming! I’m not going to soon forget that you promised us a sourdough math video!
My sweet daughter-in-law gave me a rye starter for Christmas this year. I named her "Dolene" and chose to keep her 100% rye. After watching your videos I wanted to try making a starter of my own so I followed another one of your videos and now I have a very happy and healthy white flour starter named "Bendo Starr" living in my fridge, too.
If people follow your instructions to a T I know they will be very happy with the results! 👍👍
I love this!!
Hi, do you make rye bread from your Dolene starters? Would love to get your recipe for rye bread. Thx.
@@anonymous.369 No, sorry, I haven't made a rye loaf yet.
That is funny... A starter for Christmas.
Ben Not only will your videos be your legacy.You will have many starters named after you.. Did I just say that, L o l
I just started my sourdough "journey" at the beginning of December when I inherited some of a coworker's starter, but your recipe was the second one I came across, and it's the only one I've used since. Anytime anyone is curious about my newfound obsession, I tell them to check out your videos because I love them so much. Really glad to see some more content.
Thank you for this video. I'm about to embark on the sourdough journey and you are the first person that made it easy enough to understand, AND not so overwhelming- yet thorough enough to get an understanding of the why's. I've taken lots of notes. Exciting!
Not gonna lie, i only stayed for the puppies....
JK, new to your channel but love your sense of humor! Great video, science and all.
Hi Ben - I'm new to your channel and am thrilled to have found you! I love learning the science behind how things work and thus far, you're the only one I've found that teaches that part. Your method in this video is so straight forward - I'm starting my starter tonight. I tried this once before based on someone else's teaching and thought the starter failed however, based on watching your videos, I should've let it go longer. Hands down, you've been the best teacher I've found for making sour dough starter. Thank you for sharing your knowledge.
Thank you Ben. You are an excellent cook and Sourdough instructor. I have seen few of your videos and I everytime I learn more of your tips! I am a subscriber already.
Thank you so much!!
GREAT video Ben, Thank you for your time to share with us. I will definitely be trying you plan out. I NEED easy.
Hi Ben! I’m new to the sour dough world and there’s so many videos on how to make starter and the each vary, which has intimated me BUT yours makes me feel more comfortable with making a successful starter! Thank you! I’m starting mine today
Thank you!!!! I have been on the fence about getting started. Everything I have seen made it overcomplicated and I hate the thought if discarding all the time. You have given me the courage to give this a try. Keep the videos coming please. I subscribed to your channel and look forward to some great recipes once I get my starter going 😀
You. Are. The. Best! Thank you for your time and knowledge!!
This is my first introduction to your content. You are entertaining, funny and smart. I love your presentation and explanation. I learned much from you about starters. Thank you. Look forward to learning more from you.
Ben Starr!! Welcome back!! I’ve been waiting for more of your entertaining and informative videos!! I will definitely try this starter method! Thank you!!
This made the whole process look so much less scary!! I’m so excited to start!
Hi Ben!
I tried making sourdough during covid, and failed on the starter, the many-step shaping, and the baking (It was a huge flop!) Recently, I came across your videos and I thought I would try again, as you make it sound so much easier! Your starter recipe gave me a strong, bubbling leviathan that gave me a huge rise after 12 hours and another doubling after shaping in 3 hours. My first loaf in a 4.5L dutch oven was lovely with a perfect crust, but a bit spread out for my needs. My second attempt, a loaf pan with another loaf pan as a lid, gave me a huge rise and amazing sandwich bread with a spectacular crust! I can't thank you enough! I wish I could brag with some pics!!
8 ) PS, I've told so many people about your videos!
First time watching you, am so happy! Going to follow you -tomorrow will rewatch and make my starter. Love, love your attitude -will binge watch your early videos. You ROCK!
I particularly enjoyed your science lesson. Thank you, chef!
Thank you so much for this video! I have read a lot about sourdough and watched many videos, but this one gave me the courage to try to make my own. I love all the explanations! ❤
Wow, I'm brand spanking new to the world of sour dough and starter, can't wait to give it a try thanks so much for the simple process and recipe. I've always been put off trying in the past because it was just soo over the top, like what! Any who, wish me luck. Awesome videos, thanks a heap.🙂❤️🙏
Just finished my first sourdough loaf using this method. The taste is fantastic. Measuring by weight is so much easier than measuring by volume. Thanks for sharing this Ben.
Oh, I am so happy to find you! I have mature starter, but needed to know how to increase it. This video was Soooooo informative. Thank you so much!
Wonderful. You are so clear and precise
Thank you for your videos! I appreciate you taking time to explain the science part of the process. So many people don't know about this, and it really does help with troubleshooting when things go wrong. Plus, it's fascinating for us science types!
Regarding the hooch, I thought I'd share my grandmother's story. She and my grandfather spent their young adulthood (some time during the 1920's - 1930's) in a PNW community logging camp, and sourdough was her primary source of bread leavening. When I was 11 or so she handed me a container of starter and a book of sourdough recipes. She warned about hooch, instructing me to stir it in, but she also told the story that in her camp days some of the loggers would drain it off of sourdough starter for a cheap alcohol source! I guess they thought it was alright in a pinch!
HAHAHAHA... great story!!!
Thank you. I'm not petrified to start now. I love your method! Can't wait to start. I know I can do it now thanks to you.
Ben, I love your quick method! Your explanations are awesome and I learned a lot. Thank you so much.
Love your videos... you have inspired me to give it a go.... I currently have a starter from a friend and it has been fed once and will give your recipe a go once it has calmed down a bit. Please keep the videos going 🙏
Sourdough is better for people with IBS and easier to digest! I am so excited to try this! Thank you for this, as I have never made it! BTW…..love your hat or whatever it is🤭adorable! Warm greeting’s from Canada!❤
Loved watching this. You made it simple , entertaining and educational. Thank you.
I’ve tried several times unsuccessfully in the past, so I cannot wait to try your method here! My house stays somewhat cool, around 70, probably a little too cool. I may have given up too soon. Thanks for a great video, and several good chuckles!
Hi Ben! I'm so NOT new to your channel. Even my husband is interested in your videos. I am soooo glad you are back! Never did I skip any of your scientific stuff (don't ask me to repeat the terms though). As the matter of fact you are the one who gave me a good start to make my own starter after I failed multiple times following the directions from different teachers that required having a certain temperature and a special feeding routine. It's fascinating how different and contradictory the process is based on who is teaching us. For instance, some of them say that the starter has to be kept on the table and fed twice or once every day and definitely at its full potential right before making a dough and never used directly from the fridge (has to be fed three times before using it for the dough). However I do remember clearly that in one of your videos you said that you once found a forgotten starter in your fridge, not fed for months and made the most delicious bread out of it. Even though you are too much for some people with your scientific details, your method is simpler that most out there, even if it takes longer. The best part is IT WORKS! Thank you Ben! Glad you are back!
You are an absolute peach! Yes...starter can be used directly from the fridge. It just increases your rise times. And rewards you with more flavor than you get from shorter rise times. Thanks for tolerating my science!!!
the science is fascinating!
@@ultimatefoodgeek
I remember that video.
Hi Ben, so glad you're producing videos again!!
Yes, you are missed. Please make more videos. You changed my life because of your teaching sourdough.
@@lindagordon2955 thanks! Lots more coming...
@@ultimatefoodgeek About a video or two ago, you mentioned you would be discussing microwaves in a video-to-come. I look forward to that one because I fell into the "microwaves will kill you" trap for a few years. Slowly recovering and I look forward to hearing what you say!
Greetings from Milan NM. Thanks for the show and information. Excellent!
I'm so happy to see you back!!! Everyone talks about you and your videos. My mother in law showed me your videos.
I'm from the UK, you have given me the courage to 'try again'..if it works I'm going to call my starter Benny!
Huzzah!!
Long time, no see!! Welcome back 😁
I’m so glad I came across your page. I’ve been wanting to try sourdough, but was a little intimidated by some of the recipes it read. Someone did give me a starter and I made pizza crust that came out really good. I’m really excited about making my own starter. Thank you so much. I really enjoyed your videos(this one and cinnamon rolls)
I am so glad that I have found your channel as well. I have been struggling the past two weeks to create an Einkorn flour sourdough starter. I was using a method that was posted by a different vloger. I have gone thru SO much Einkorn flour (not cheep by the way) with puny results. Their version uses volume, not weight. So far after only day 3 of your method, the starter is looking fantastic. I can't wait to actually bake a loaf bread. Thank you.
Volume is NEVER THE WAY to do ANY kind of baking!
Thank you Mr. Starr for teaching me this new skill! My very first sourdough was not only a success but also a delicious treat we enjoyed all week long! I have established my “starter” exactly as you instructed. It is in my fridge for posterity! You are really the most awesome teacher out there and I believe you can help anyone learn these amazing skills!!!!
COOL, I am going to make some fresh starter because you shared how to do it easier. My starter from years ago has been just fine, but what the hey, I want to get back into making my own bread once again, even broke down and got your scale even though I have one, but it takes normal batteries not those round ones that are hard to get in Mexico and AC adapter, heck I will save money in the long run here. HAPPY YOU ARE BACK. Hugs comin' at ya!
I agree re the scale. I live in MX as well 🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
@@lucillevanhouten6848 VIVA MEXICO 🥰
I’m making my first loaf now using your starter now, Gotta say it’s looking like my best ever loaf. Thank you for these quick sourdough recipes🤗
Oh my goodness THANK YOU so much for sharing your knowledge this way 🙃😁 I've been searching for months to understand the sourdough starter. I've been through so many trials an errors 🤯 Got discouraged, but decided to give it another try and then I find YOU that explains it the way I needed to have my light bulb turn on lol 💡🤔😁
I was always scared to start this journey but watched you so I just started mine tonight. I measured just as you said. But it seems thick. I used wheat flour.
Whole wheat starter will be thicker, as whole grain flour absorbs more water. Don't worry...you'll be fine!
Grandma had chickens to eat all the wasted breads 😂 so she probably didn’t speak about it too much. I currently have the 8 starters going from your 3 part series - all doing excellent. I’m trying to find the San Francisco taste if I can. Today I made the 1st dough, yayyy me!! Tomorrow we eat 😋 Thank you a bazillion. Now I’ll begin the 9th. LOL.. I have a less busy refrigerator in the garage to store them in👌 may give a few away as well ❤ edit: may combine a few too 😂
You are an amazing human to juggle 8 starters! 😅😅😅
Right on grandma did have chickens and now I do too so if I screw up I feed the bread to the chicken nuggets 😂😂😂😂
Wow 9 starters, I don't even have one, that is awesome! I will make a starter eventually!
Blessings 🙏
Thank you Ben you are such an awesome teacher!
I think my kitchen scale is an important item in my kitchen.
Hi Ben
I am very frustrated with my starter 😢. But first I must say I so enjoy your humor mixed in especially the grandma comment, we need to laugh 😂 more‼️. Please help my starter failed, so I’m starting over. I live on the Canadian border and my kitchen is maybe 60 degrees, do I put the starter in my turned off oven with the light on. Now, is that ok and I’m using organic rye flour with filtered water. Let you know if this works and thank you for the laughs 😂😂
What do you mean by "my starter failed"? Did it grow mold? Or did it just not rise? The ONLY reason to claim failure is through spoilage. If you get actual mold on the surface, or odd colors (red, green, pink, blue) you have failed. If you haven't gotten mold or off-colors, you haven't failed yet! Your starter is probably fine. But at 60F, it may take 3-4 weeks for your starter to become viable.
I don't recommend the oven with the light on. Sometimes those temperatures can be over 100F, which is DEFINITELY too hot. 60F is better than 90F, it just takes longer. Find the warmest natural spot in your kitchen, which is usually on top of the fridge. OR...keep it in your bathroom, which tends to be warmer.
The key, if things are slower, is to wait for declining activity. After the first week, don't proceed unless you're getting liquid gathering on top. So WAIT for that to happen. Then do your first feeding...and then WAIT for the next feeding until you see liquid gathering on top. THAT is the sign that your yeast have finished eating and are going to sleep. Only after that is it time to discard and feed again, to wake them back up.
Hi! My hooch is under my new starter, not on top. I still have three days to get to Day 8. Is this OK? Do I wait for it to go to the top? I am excited I found your channel!
No worries, this is common. Starch floated to the top and stuck together in an airy later which floated on top of the hooch as it began to gather. But if you have a clear separation of hooch, you can go ahead and move to the first feeding if you want to.
Oh thank you! I am on day 5 and I have a really thin line of white and then a layer of hooch and then very bubbly layer on top of that. I was worried.
Good informative video. I recently tossed out some unsuccessful starter and have been looking for another recipie that was not complicated. This fits the bill. Just waiting for my sourdough starter jar to arrive and then I am going to give it a try, along with your bread recipies!
Thank you so much for this!! I’ve been lost and failed my first starter and this was so much easier!
Watched this updated video I think...very helpful...answered my questions except one: How soon after you feed your new starter the 4th/last time and put it in the fridge can you use it ?
I've done it as soon as 1 hour after feeding. But, the longer you wait, the better. The trick is that you must ALWAYS wait until your dough has doubled. If your starter just had a huge feeding (and is thus very dilute) and you make a loaf immediately after, you just may need to wait a bit longer for doubling, but it WILL happen.
My daughter named my starter Jane Dough. 😅😂
HAHAHAHAHA! Instant classic!
I looove the science! Thank you !
As others have said, I too reference you ALL THE TIME not only in my FB sourdough groups but when I (often) share my starter to friends/family, your videos are sent as the instructions. Thank you for taking out all the confusion and making sourdough easy enough for anyone to have success, which breeds confidence, which breeds experimentation on their own. You are a gift to us and I cannot wait to see the rest of your videos that are coming. I just may be your biggest fan! BTW, I named my starter Karen Walker (from the Will & Grace TV series). In the show, she was always drunk and had hooch on her, like my starter does. LOL
HAHAHAHAHA! Karen is one of the greatest characters ever created, and that's partially thanks to the writer who conceived of her, Max Mutchnick, and the brilliant woman who brought her to live, Megan.
You've said something very profound: "...success...breeds confidence, which breeds experimentation on their own." I learned all this stuff through experimentation...not by being lazy, per se, but out of a desperate lack of time to get everything done at my restaurant. Had I followed conventional wisdom, I'd be doing it the way everyone else does. I actually have a number of folks who comment, "Oh, I've been doing it this way for years and just thought that's how you do it." They found their way to this technique by experimenting toward simplification of the existing, complex process.
I'm not teaching anything unique, but I experimented, found out that it worked, and then taught it. I'm currently doing all sorts of weird stuff in the kitchen to try to make an easy 100% whole grain loaf turn out edible. (It's still not working, but maybe one day I'll have a break through.) The thought that all of you are also out there experimenting with breaking the accepted rules means we're all gonna find out some really cool stuff in the future.
Thanks for being my #1 fan!
EVERY TIME I think of Karen Walker's character, she makes me laugh. Absolutely brilliantly written and executed. Now back to you...honestly, thank you for making all of this easy to understand. Your use of layman's terms, analogies and common sense application allows even the most inexperienced understand what you are saying. And it allows us to LEARN! Signed, your #1 fan LOL @@ultimatefoodgeek
I like your hat.
Thanks! My Mom makes them for me! :)
Actually, I am my grandma. Reincarnated. I knew where she hid her spurtle. Nice hat. I didn't skip the science.
Thank you! And thanks for answering my question! I’ll be doing my second feeding tomorrow… 🤞🤞🤞🤞
Great vid for us newbie sour dough parents. Mych appreciated 💜
I can't be the only one. I followed this recipe/process exactly as lined out here and I am on day 19 and my starter is nothing but liquid. All it does after I feed it, is develop the "hooch" on top. I use a scale for measuring and filtered water. I am so disappointed. 😔
Your starter may be over acidified, which means the gluten structure has broken down, and the small feedings don't add enough gluten to trap the CO2 being produced. Don't worry! You're probably ready to bake with it. Pull off 4oz and mix up a loaf of Simple Sourdough. If it doubles in 24 hours or less, you're at maturity and can give your final feeding and put in the fridge.
@@ultimatefoodgeek Just a quick update on my starter. I ditched the first one and started over and technically had the same problem. 🙃 With this one, I changed my feeding ratio to 1:2:2 for a couple of feedings and after 2 days my starter took off! I believe I have a nice active starter now. 😊 I moved back to a 1:1:1 ratio so I can use your recipe for making sourdough bread. I am going to make a loaf tomorrow evening and bake on Wednesday. 🤞
I started mine yesterday ... many days to go but I see tiny bubbles forming! Exciting!
I got so much information from this. Thanks.
I'm on a Facebook sourdough site & sometimes very confusing. Your name was mentioned & i just watched a video! I'm amazed at how easy you make it & am ready to try again. Thank you so much for sharing the science lesson as it makes it so much easier to understand. ❤❤
Same as me, saw Ben's name on fbook last night, those groups are super confusing. Started my "starter" journey yesterday, blessings to have found Ben just in time ❤❤❤
I’m glad I’ve found your method. I’ve been reading too much about sourdough starter and drives me around the bend. I started make my own starter, finger crossed 🤞
Very informative! Thank you.
You are a fabulous teacher.
Thank you so much for responding
I just hope my initial starter was ok
Going to follow your instructions
Thanks to you, back in 2020 I got to try this for the first time, and i got instantly hooked. The family is constantly asking me to make sourdough for special events and such. 👍
I love this!!
Sourdough discard makes great pancakes.
Ben, I enjoy your videos, I have in plan to make a sourdough starter but I need to finish opening the boxes and putting the stuff away before I can focus on other things! Blessings 💞🙏
Love the video! Sourdough makes so much more sense now! Going to make my own starter. Can’t wait for the math edition!
Thank you for your time!! I'm going to start with your guidance :-)
Great video and instructions. I just turned on the close captions and read it until the audio started at 15:20.
Thanks... I need to remake this, I had a new mic and it only recorded one track for the first section.
Love your advice on water!
Thank you sir!! I’m in a rehab center and have time on my hands to heal my 2 fractured ankles 👠👠Your a great teacher.. I am listening to your videos over and over to learn about starters… I already make the yeast Artisanal breads and love them.. thx so much
Speedy recovery!
I'm sooooo glad that you're back!!
Very interesting facts, I did not know. Thank you very much for sharing this with us.
The 2 EXTRA fridges in the garage are wild!!! 🔥
Your video on making a starer from any flour got me started during COVID. I thank you, my husband thanks you. I’m still making a couple loaves every other week. I’ve branched out too, using my starter to make whole wheat sourdough sandwich rolls (it has some regular yeast in it too). I don’t buy bread anymore. Once I got on a baking schedule it became easy. Homemade bread is tastier and healthier. Thought for new videos, other recipes we can make with starter.
Such an encouraging comment. New recipes are already being filmed and edited!
Oh how i wished i would have seen this before starting my very strenuous discard starter method ! I have your bread recipe doing its 90 min rise now.. I hope all is well. Thank you for the detailed explanations, my autistic self really needed this.
Awesome, thank you!
Thank you. My starter is called Trouble! God Bless, stay safe and warm.
LOVE it!
Found your channel by accident, popped up when I was watching videos on sourdough. I love sourdough bread and have decided to try and make my own. You make it look easy, and gives me confidence to try. I watched you on master chef and it was a sad day when you were eliminated. As soon as I get my scale I will be starting my starter. Thank you for the videos. I will be watching all your videos.
Thanks, Audrey!!
Nothing gets me more excited about bread than this man
I'm so glad you mentioned the liquid..I have a starter that's been in the fridge and has a nice liquid layer. I was gonna toss it.
HEY, SO SO SO GLAD TO SEE YOU AGAIN. YOU ARE MY GO TO IN SOURDOUGH AND PIE CRUST!!!
I've started bread baking using a 24 hour old poolish using 1/2 the total flour
and all the water in the recipe. 50% white 50% whole wheat. Wonderful flavor
and more healthy than 100% white.
Thank you so much 😊
Great!! Loved this!!!
Wow you know I really liked the educational part so interesting.
This is an awesome video it also shows your a good Pappa!. Please keep making more videos
Love that you are the first person that I have found to start sourdough journey! I have questions!! So in one of your videos you say that you can use your starter to make virtually any yeast recipe out there into a sour dough recipe. My question is would these be considered discard recipes? Recipes that calls for discard starter and commercial yeast, how would you make the adjustments to not use commercial yeast? Would it just be a longer waiting period until baking? I need answers 😅 thank you for your videos!
The video will be coming soon...but basically you eliminate the yeast from the recipe. If the recipe doesn't call for sourdough starter or discard, and ONLY calls for yeast, you subtract 2 ounces from the flour content and 2 ounces from the water/milk content, to accommodate the 4 ounces of starter. (If the recipe is in cups, you'll have to convert that, as well. 5oz flour per cup. 8oz water/milk/etc. per cup.) Rise the dough 12-24 hours, shape, rise 60-90 minutes (shorter second rise if your bread rose in 12 hours or less), score and bake.
Recipes that call for starter AND yeast are using yeast for leavening and starter for flavoring. If the recipe has a starter amount, you're STILL going to use ONLY 4 oz starter. No need to subtract from the flour and liquid contents of the recipe as it's written. But if the recipe calls for 8oz of starter, you're ONLY going to use 4oz starter...and then you'll need to return that remaining 4oz starter back to the flour and liquid portions of the recipe, by adding 2 ounces of flour and 2 ounces of water/milk back into the recipe.
OMG, I wish I could attach a photo of my first sourdough bread since my "Miracle" grew so strong, took five feedings to get her strong and baby she is! This first beautiful creation bread also she more than doubled within 14 hours, AMAZING! Thank you, so much young man, this starter is way better than the starter I was using which I purchased it from another. YES! I have NEVER made such a beautiful bread...until now thanks to you!
OMG, the flavor is divine! Never have I ever made such a BEAUTIFUL loaf! QUESTION: years ago, before you disappeared, I remember a hack for the dough that sticks to the Dutch oven, which I purchased according to your recommendation a four quart and is a perfect size for bread making for me. It did stick horribly, you said just let it cool completely and try to remove it. I added olive oil pouring small amounts down the side all around the bread, after about an hour I was able to release her for cooling. What is your suggestion to keep it from sticking in the first place? I did oil the Dutch oven prior to placing the dough inside.
Try a baking spray. These contain emulsifiers that help the spray stick to the sides and bottom of the pot, rather than just pooling and getting absorbed by the loaf. Or...use parchment. I don't like it, and it's expensive, but I don't have trouble with sticking. If you serially have trouble with sticking, it's more about your Dutch oven's ceramic characteristics. (I have 4 Dutches, and none of them stick serially. But I use spray.)
@@ultimatefoodgeek Are baking sprays an oil and flour? I did purchase a baking bread mat, I forgot to use it, but it helps for the bottom but not the sides which was my bigger problem. My dutch oven is Cuisinart for at the time (a few years ago) you suggested a dutch oven was available on Amazon. The one you have on this site is a different brand, is there really a difference? If so, I suppose I could break down and get it now that your suggestion is available.
Nope not available again just looked.
Yay, glad you are back! I have a "loaf" of Focaccia in the oven from my starter that I have been ignoring, lol. I do have a couple questions...I have my starter in a glass ball jar...with a plastic jar lid. Should I be leaving that a little loose in the fridge? It doesn't seem like my starter does anything so maybe I need to feed it and let it sit on the counter like you suggested? Also, when I am using your recipe for lazy sourdough bread, sometimes it doesn't rise enough. Is that because I am not letting it rise enough? Of course I live in Minnesota where it's cold as sh$t right now, lol. I would love for you to make more videos of other things we can use our starter for! Thank you for making my life so much easier when it comes to bread making!
NEVER fully seal your starter. If you're concerned you might, poke a single small hole in the lid, so that CO2 can always escape, even if you tighten your lid inadvertently. Yes, starter benefits from a few hours of room-temp time after a feeding, before putting it back in the fridge. The colder your kitchen temp, the slower the bread will rise...ALWAYS wait for a full doubling of the dough before continuing, and if that takes longer than 24 hours, you may need to extend your second rise to 120 mins. (This is per my NEW method with no oven preheat.) But I'm finding through comments that most people are actually over-proofing, so note the time it takes your dough to double. If less than 12 hours, the second rise should be only 60mins. If less than 8 hours, the second rise should be only 45mins.
Great show.