You are so informative, I live in Thailand and I am so glad to find someone who is also from the tropics and knows her stuff. Thank you so much for making these videos.
I've tried and tried to make a sourdough starter here in the tropics without success. I've had advice from chefs that they only can make one in an air-conditioned kitchen others say that the Indonesian flour is to heavily bleached to work. So it's time for another go at it with your yogurt recipe. Wish me luck.
Trying this now with Kefir - the brand I use has 12 different live strains in it vs the 6 in my yogurt - but really used the kefir because it is much runnier than the yogurt, which is Greek-style. Anyway both have L. Acidophilus. I’ve been using the same starter for 2 years but it has never given me proper sourness in my sourdough - I guess that’s a chance you take when you are using whatever wild critters are in the air and you are using strictly flour and water. Look forward to seeing the results!
Thanks for this, I'm excited to try it! The only question I have so far: I saw that you covered the starter for the 1st 48 hours with plastic wrap, with holes poked in it. Did you poke holes in subsequent coverings, or do you leave the plastic wrap intact?
A little confused about why you can't/shouldn't use rye or wheat flour starter in a mostly white bread flour loaf. Also, bonus question: can you use whey in the starter? I eat a yogurt that produces a fair amount of whey. I don't like to drink it so I need a use for it. Thanks, very informative videos!!
I actually finally had success using fruit yeast water. So I used the yeast water to make a preferment, and initally need to add yeast water to the main dough. Then, I did not clean the container for the preferment, and actually left a tiny bit of scrape of the preferment there. I add yeast water and flour and make another preferment for next time. Then, after a few times, now, I just use the scrape of the preferment as starter and do not need yeast water any more.
Did I miss which version of the starter was the most successful? From the comments it appears that yoghurt is favoured? How did the honey version compare to the control?
To those who tried this successfully: Which brand of bread flour was working for you? I used King Arthur organic unbleached bread flour, tried it with and without yogurt added, and these did not grow after over 48 hours - except for some white mold. I put King Arthur whole wheat flour in the exact same conditions and it grew to 2.5 times the original volume in 23 hours with a wonderful yeast smell. Everything was sterilized before use. Some have said that wild yeast grows on the bran of the wheat, which is not included in white flour. I'd love to hear what worked for people!
Ok it seems I've figured out the issue, and it wasn't the flour. I was leaving my starter in my oven (off), so I got a thermometer/hygrometer to check conditions. Temp was staying at 85F (30C) and humidity was only 35%. I moved it to the countertop, which is staying about 75F and 54% humidity, and the KA Bread Flour is growing nicely - 1st peak at 36 hours. I'm guessing it was the humidity mostly that helped me, so try checking yours if you're having difficulty. Peace
@@nathanchan219 Water only as she says later in the video. The yogurt is just to help everything "start." Ditto with the honey. "Eventually the additions will be gone."
You are so informative, I live in Thailand and I am so glad to find someone who is also from the tropics and knows her stuff. Thank you so much for making these videos.
Thanks for your kind comment 🙏
Terima kasih telah berbagi ilmu yg sangat bermanfaat tentang sourdough starter👍
Terima kasih juga sudah menonton 🙏
I've tried and tried to make a sourdough starter here in the tropics without success. I've had advice from chefs that they only can make one in an air-conditioned kitchen others say that the Indonesian flour is to heavily bleached to work. So it's time for another go at it with your yogurt recipe. Wish me luck.
I have never failed with Yogurt :) contamination is the problem here, those unfriendly bacteria are everywhere on this island.
Trying this now with Kefir - the brand I use has 12 different live strains in it vs the 6 in my yogurt - but really used the kefir because it is much runnier than the yogurt, which is Greek-style. Anyway both have L. Acidophilus. I’ve been using the same starter for 2 years but it has never given me proper sourness in my sourdough - I guess that’s a chance you take when you are using whatever wild critters are in the air and you are using strictly flour and water. Look forward to seeing the results!
Thanks for this, I'm excited to try it! The only question I have so far: I saw that you covered the starter for the 1st 48 hours with plastic wrap, with holes poked in it. Did you poke holes in subsequent coverings, or do you leave the plastic wrap intact?
After backslopping we should leave the wrap intact, no holes.
A little confused about why you can't/shouldn't use rye or wheat flour starter in a mostly white bread flour loaf. Also, bonus question: can you use whey in the starter? I eat a yogurt that produces a fair amount of whey. I don't like to drink it so I need a use for it. Thanks, very informative videos!!
I actually finally had success using fruit yeast water. So I used the yeast water to make a preferment, and initally need to add yeast water to the main dough. Then, I did not clean the container for the preferment, and actually left a tiny bit of scrape of the preferment there. I add yeast water and flour and make another preferment for next time.
Then, after a few times, now, I just use the scrape of the preferment as starter and do not need yeast water any more.
Thank you so much for sharing! That's a very useful information, it is definitely going to speed up the next one.
Did I miss which version of the starter was the most successful? From the comments it appears that yoghurt is favoured? How did the honey version compare to the control?
To those who tried this successfully:
Which brand of bread flour was working for you? I used King Arthur organic unbleached bread flour, tried it with and without yogurt added, and these did not grow after over 48 hours - except for some white mold. I put King Arthur whole wheat flour in the exact same conditions and it grew to 2.5 times the original volume in 23 hours with a wonderful yeast smell. Everything was sterilized before use. Some have said that wild yeast grows on the bran of the wheat, which is not included in white flour. I'd love to hear what worked for people!
Ok it seems I've figured out the issue, and it wasn't the flour. I was leaving my starter in my oven (off), so I got a thermometer/hygrometer to check conditions. Temp was staying at 85F (30C) and humidity was only 35%.
I moved it to the countertop, which is staying about 75F and 54% humidity, and the KA Bread Flour is growing nicely - 1st peak at 36 hours.
I'm guessing it was the humidity mostly that helped me, so try checking yours if you're having difficulty. Peace
Amazing. How can you talk so smoothly? You can be a successful baker and also public speaker.
So how much yogurt should I use please?
To start a starter, you can use 1 part flour 1 part yogurt, or 1 part flour, 0.5 yogurt, 0.5 water
@@NovitaListyani Thank you for responding so fast. I'm going to do it now
I’m a little confused with the feeding for yogurt schedule. Do I need to keep adding yogurt or do I switch to water?
@@nathanchan219 Water only as she says later in the video. The yogurt is just to help everything "start." Ditto with the honey. "Eventually the additions will be gone."
Sorry but some information here aren't scientifically correct
Which one? I'm currious
Which one ? (2)