It will be my first time making a Starter, and I've must have watched at least 10 videos today on UA-cam... I should have gone straight to yours, as usual, great technique, and you are so easy to follow. Very pleasant to watch and learn. I live in Miami Beach. The weather is very balmy already, and I will put it outside to get some great flavors as per your instructions.
Wow! I never knew that sourdough bread could be so labor intensive, but what a wonderful labor of love. I enjoyed how you explain each step. I will be doing this very soon. Nice work... I look forward to the rest of the series. 👩🏽🍳❤️
Perfect timing Billy! I started my starter 😂 6 days ago! But was waiting until day 8-10th... but for what you say here, I can use it already, yay! Will have some beautiful home baked sourdough bread for Sunday 🌞 I'm very excited about your new bread series, is just great... I have to confess that I'm obsessed with bread baking, and now also with sourdough bread baking I'm delighted and grateful that you give measurements in grams, I'd be wonderful if you include metric system in the new recipes that will not only cover your american viewers, but others from around the world (that includes me, I read in metrics 😂 lol
Some Europeans who have requested this to other youtube chefs are being told (by some rude ppl, I find) to 'google it' yes, we could do that, but it's just not impossible to include both systems from the very beginning? Some European channels do that for American viewers, cups and grams, Fahrenheit and Celsius temperatures. Anyway, just my request and I'll be super happy if you do so, but I'm always a fan and I learn a lot with your tutorials. Thanks!
@@ChefBillyParisi Thanks for your kind reply Billy. I agree w you, for baking it's always better to weight everything in grams. I used to measure water in ml, but now I also do it in grams, it really has to be exact. Thanks so much chef! Looking forward to the bread recipe
Thank you so much for sharing your gift with us!! I feel blessed to be able to watch your videos!! I would really like to humbly request if you would be willing to do a sourdough starter that will be nice and tangy and a bread bake using Einkorn flour. I am really intolerant and would love to see if I might be able to eat amazing bread again. I miss it very much! You have a great way of teaching and making things simpler for me because I get nervous. I want to thank you for this, because it DOES REALLY help! Hope you will consider it and look forward to the video’s. God bless you Chef!👏👏👏👏❤️✝️ Also if your up for it, will you do a teaching on sourdough pasta? I would love that!
I really appreciate this video because its goin back to basics an the natural way of doin things ive used many of bobs different products cant complain man its the closest thing especially with that whole wheat flour to freshly ground flour thats really good for ya liked that you was talkin bout them takin all the other stuff outta the flour to get that white flour but ive learned that them other two parts are very important to have in your flour but to get the best benefits from it it has to be freshly ground cause the nutrients in them other two parts can loose up to 45% after 1 day thats the kinda bread i wanna get into doin
I hated pastry. I always found it to be more of a science than an art. Later in my career, I wouldn’t do it except plating. I left the industry and have since found artisan bread in my 30s. Been eating 100% whole foods and have the rekindled that relationship with food that made me want to be a Chef years ago.
Right? Seriously, I'm at a loss as to why he uses such a large amount of flour when you could easily start with a few grams of each. Sponsorship much? I swear this is the first time I've ever left a negative comment but I find this to be egregious.
Thank you Chef. Will definitely try this, but I have three questions. #1 will starter only last 2-3 weeks or can you make bread once/week and feed starter each time? #2 Does this starter need to be stored in special way? #3 Can you use what is being disgarded each day to make break with it? Thank you, again Chef!
Wow I love Bob and Bread Book! I love your starter😀! Will be trying this one. Not super liquidy and scalable for us home cooks😁. Your videos rock and I haven't made my own starter in 20 years either haha 😃, in culinary school.😎
Great Video. I forgot to measure my 250g on day 4 ( removed 2/3 like on day 3) and today is day 5. Should I treat today as day 4 and measure or stay the course as day 5??
I tried your perfect sourdough recipe and it is by far, the most beautiful loaf I’ve ever made. But the inside, while quite hole ridden, was still somewhat dense. What is your general feeding ratio? I used 1:3:3 and wondered if I should try 1:2:2 instead. Thanks for the great tutorial!! Best I’ve seen!
I LOVE sourdough. My starter is a little over a year old now. You will never make regular yeast bread again once you make a perfect loaf of sourdough. I will say this though. To say your starter will be ready in 5 days isn’t always accurate. It’s possible, but unlikely. Mine took about 10-12 days before It was ready. It will smell much more pleasant, and it will rise and fall predictably when it’s ready. It all depends on the water you use, your environment, the temperature etc. secondly, feeding it 600 grams every day is a bit much for the home Baker. It’s extremely wasteful. You can easily make a starter feeding 50 and 50 every day and gradually increasing.
Chef Billy Parisi I typically make 2 loaves at a time. I use about 20% starter so I don’t need much more than 200 grams. I’ve probably watched every sour dough video on the internet exploring different ways of making sourdough. I’m curious to see yours. Check out Trevor J Wilson’s channel. His sourdough videos are amazing.
Chef Billy Parisi never heard of a biga. I love spelt. I purchased a flour mill recently so I’ve been milling my own. Spelt makes great pancakes btw. Looking forward to your videos.
this is probably the most simple starter recipe I've seen so far. I'm on day 5 and it's looking good! am I able to transfer the starter into a new container because I cut my measurements down by a lot and my jar is a bit too big...
Can’t wait to start this tonight. I have one question please. I’d like to incorporate a specific San Francisco sourdough starter culture. Is this okay as lon as I subtract the weight from my whole wheat flour? Than you. GREAT Channel!
I was thinking 600g's is alot of waste, then I read your description.. I also wonder, how many people take their starter on walks with the dogs..... Long walks on the beach...... Or, on vacation. I know there has to be a few.......
I've seen starter recipes where you would start with 1 tbsp and build from there.... Wouldn't that be better so there'll be less waste? (I'm just wondering. I don't have a culinary background. :) Just a SAHM who wants to likes to bake!)
chef billy, thank you for these valuable information ,but, i need to ask you why we have to discard part of the starter every day? and can we divide it and feed both of the starters? TIA
I started making the starter with the 600 grahams but later found out you mentioned you were making a ton of bread that week. Oh well, I suppose I can freeze the rest of the starter until another day of bread making, correct? Also, I used tap water for day one and two of the starter process and then realized in your second video you say NOT to use tap water. If I use bottle or filtered water from here out, did I just ruin the starter with the tap? Thanks for your videos!
I used tap water instead of spring water by accident. And I’m on day 6 and my starter didn’t double in size in four hours. Does this mean I can’t bake the bread? Should I throw it away or keep feeding it?
Is it possible to feed evry 3 days? I have another recipe of the starter and im feeding it evey 3days..is it possible i will do thesame in this recipe?
I started my starter process two days ago and it just doesn’t seem to be producing enough gas. It sits in the oven with the light on. What am I doing wrong? I did halve the recipe (I have no use in making so much starter or baking more than one loaf at time), but I didn’t think it’d have that kind of impact.
I’m on day two of making the starter using 600g of flour and water. This is going to make way more than I need. Can I scale it back tomorrow on day three or go through the whole process?
Hi chef Billy every time I want discard some of the batter noticed my starter batter is runny but in video your starter batter looks much thicker than mine I wonder You use less amount of water than what You say in video. Also I have small home proof box(Brod &Taylor) which bought from Amazon first day I do my mix and set the temperature 90.F in day second mix already doubled in volume and lots of bubbles I do not know what to do continue day 2 or jump in to day 4 or 5 . Thank You
Hi, I am making this levain from the Flour Water Salt Yeast cookbook, and am on day 4. I am confused about day 5, and then recipe day. I started on Tuesday, so do I feed tomorrow (day 5), and then follow the recipe on Sunday, baking on Monday? Or, is day 5 the same as the mix, shape day in the recipe? So far, I think my levain is doing well, but am mixed up about what to do tomorrow. Thanks
Within 5 to 6 hours. To make it go a little faster pop it in the oven with only the oven light on and the door slightly cracked. I should’ve mentioned this in the video but don’t throw away the discard because they make really good sourdough pancakes.
Hello Billy, thank your for reposting my bread today using just normale all purpose flower. It went great with your recipe but also with me thinking that and weighing out better rising. So I wanna start and make this levain tomorrow but I am going to make one loaf per day. You made so many I don't need this much 'starter' So you said divide this all by 1/4 which means 600 grams dived by 4 = 150 grams? Am I correct so I just need to feed the starter instead of throwing this all away?
@@ChefBillyParisi Thank so much for you quick reply. Going to make that levain tomorrow morning. Cause all the other ones I did not use any on these with a levain just longer on temperature and rising. Thanks you!
@@ChefBillyParisi So I bumped into another question so I made 100gr wheat flour and 100gr water on the noted temperature but tomorrow I do not have to get 3/4 of the levain thrown away right? I just ad on day 2 the same ingredients? Right? Thanks for answering!
Thanks Billy for the video. This is my first time that I am making starter . I am gonna back sourdough bread twice a week , question: 1- how should I store the starter ? 2- how to feed that ? Thanks.
1st attempt was a disaster, mainly due to the fact that I am using whole grain fresh milled flour that I mill myself so the hydration ratio was not right. And yes, store bought whole wheat is not the same as fresh milled whole wheat, so if you mill your own flour at home simply increase the water by 10% for steps 1-4 and 7% for step 5. Happy culturing!
Mine is much less solid than what yours shows on the video. I was able to pour out my 2/3s to discard. I've watched several times, but I can't figure out what I'm doing wrong.
May I use the same process for whole spelt flour?... in case of diet restriction and not be able to consume any white wheat flour...it is ok to make the last refresh with whole spelt flour? thank you in advance!!!
I tried making this starter and in the first few days, it was very active (doubled and was bubbly). It's now day three and has a bit of a sourdough smell but it hasn't risen at all and has a few bubbles, but not many. (This is around 10 hours after feeding). Am I doing something wrong?
@Chef Billy Parisi This is the day after but my starter now smells like nail polish remover. A lot of sites said to feed it but I don’t know if I should since you never mentioned this.
Question - I reduced the recipe and have only been adding about 174 g of water and flour each day. (It ends up being about 30 percent of your recipe.) Should I still reduce to 250 grams on the 4th day or should I take 30 percent of that and do 72.5 grams since I’ve got a smaller amount?
Hi. On day 5 You add 480 grams of white flour, 120 grams of whole wheat flour, and only 480 grams of water. Is it ok ? Accodring to previous days it should be 600 gram to get 100% hydration.
@@ChefBillyParisi Thanks for Your answer, but I still do not know how much of water to add in day 5 ? 600 gram of flower and 600 grams of water or (like in Your recipe )600 grams of flower and 480 grams of water ?
Hi Chef i don't know why my starter doesn't look dry like yours, i used whole wheat flour and water 1:1 (50 g.) It's looks very liquid. The temp. in my country is 34-38 C (I want to send you my starter pic. )
Still confuse with the discard...can I just add some flour and water in another container, so i can have 2 container of starter..and so on.. Why do we have to discard?
Sure if you want to have two starters really the only reason for discard is so that you don’t have 10 gallons worth of starter. What I do is a freeze it and I pull it out and make things like sourdough pancakes
If adding so much flour to the starter every day is so that you'll have plenty of starter on hand in case you can bake a whole lot of bread, why not just say so? How much starter do you need if you only bake a loaf of bread a week? I saw another video where the chef just added three tablespoons of flour and two tablespoons of water each day for five days, and didn't have to discard any part of it.
@@benczapla3691 Well you're not really trying to proof anything, you want natural yeast to grow. The only thing it would be good for is the day of when you want to make bread. You would throw away your half, add fresh water and flour and then put it in the oven on that proofing setting for like 4 hours.
Hello, it’s my first time making Levain, I’m using the recipe from Dominique Angels MasterClass, where he recommends preparing it over the coarse of 5 days, by adding equal amounts of flour & water and leaving it at room temperature loosely covered. On the second day it doubled in size, but on the third day nothing happened and it had the consistency of tahini. Where did I go wrong? Do I throw this one and start a new one, or do I add more flour & water?
sounds normal. My recipe should be scaled down to like 100 grams flour and water a day to be honest, I was just making so much bread that week that I needed it. Just keep following along, sometimes levains are ready in 5 days and sometimes it takes 2 weeks, stick with it.
@@ChefBillyParisi Thank you for the rely. I started with 25 g , but i added 50 g today. lets see what happens tomorrow. When you say discard , like chef Ansel mentions it too, you mean I throw it away, it cant be used for anything?
Isn't it too wasteful? I'm just trying to understand why use all that flour and do all that discard, as other videos I saw use way less flour and zero discard. Is there any advantage by making this process?
Bro this method is so excessively wasteful OMG! You can accomplish making this same starter using ten grams flour and water NOT 600! Please delete this video! If 100K people adopt this method we’ll run out of flour!
How come you were using so much flour? All of the other videos I watched people are using only 50 to 100 g of flour and water. I'm assuming it's just too make sure your starter has plenty of food but I just feel like that is so much flour.
Everybody says their own thing, wtf with sourdough? I have watched so many videos and I still cannot understand how to make sourdough. 600gr of flour? Wtf really. If I have to pay 20 pounds to make bread, why bother in the first place?
If you look in the description box, it says that this recipe is intended for baking 4-6 loaves a day and includes instructions on how to scale it down.
This business of discarding is outrageous. No need for that. Just take a smaller amount of flour and water to mix, follow the procedure and don’t discard. You will get the same result. I have seen many recipes and videos for making sourdough starter without discarding.
couldn't you just start with a lower amount of starter like 100 g and feed it each day with a bit more(keeping more of the matured starter each day) until you grow to 600 g. just so you don't have as much waste? I thoroughly like the recipe out side of the great waste. that is the only advice i would add. Even making that much bread you could start smaller and each feed increase amount by not discarding as much and increase the amount kept to prevent the waste.
@@coreyw1321 It;'s all good. You for sure can, I made so much bread that week that I needed to. I usually only actually do about 50 grams each flour and water a day.
But even making so much bread you should start lower. And increase your amount you could start with a 25 g and over the course of the termination not discard any and completely double each time. Day one 25 g flour and water, day 2 add 50 g both flour and water. Day 3 add 100 g, day 4 200 g, day 5 add 400 g, day 6 800 grams. That would give you 0 waste and your grams should be pretty rock on. Since you weren't adding any other things but it would double in volume each day and you would literally waste nothing.
@@coreyw1321 that's fair. I'll say this, there are recipe videos I wish I could do over, this being one of them. I would have started with a way smaller amount and given more options on what to do with the discard.
It's not degrees it's Fahrenheit. 93 degrees will be boiling water..as with leaving it in a house in a spot that's 70-90 degrees.....lol. This video needs to be fixed to specify Fahrenheit for those countries that use degrees. It's a good video apart from that.
If you're throwing away 75% of the starter 3 days in a row, why not just cut the recipe down from 600g to 200g equal parts flour / water everyday so the process isn't so wasteful?
Why not just use 50 grams of flour instead of 600 grams? That seems like a whole lot of Red Mill whole wheat flour being wasted. Oh wait....your sponsored by Red Mill whole wheat. Got it.
By far way too much good flour used and thrown away. You can do the same thing with a fraction of the flour and without discarding any. UA-cam videos are easily found.
Why on earth the huge amount of flour??? I made mine with 50 gr of King Arthur whole wheat flour and 50 gr water and DID NOT discard one drop!!! It's a disgrace to waste flour like that!!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
You don't have to throw away any of the starter. You can fry it and top it with spring onions and sesame seeds.
It will be my first time making a Starter, and I've must have watched at least 10 videos today on UA-cam... I should have gone straight to yours, as usual, great technique, and you are so easy to follow. Very pleasant to watch and learn. I live in Miami Beach. The weather is very balmy already, and I will put it outside to get some great flavors as per your instructions.
Wow! I never knew that sourdough bread could be so labor intensive, but what a wonderful labor of love. I enjoyed how you explain each step. I will be doing this very soon. Nice work... I look forward to the rest of the series. 👩🏽🍳❤️
@@ChefBillyParisi Nice can't wait! 😁
Perfect timing Billy! I started my starter 😂 6 days ago! But was waiting until day 8-10th... but for what you say here, I can use it already, yay! Will have some beautiful home baked sourdough bread for Sunday 🌞 I'm very excited about your new bread series, is just great... I have to confess that I'm obsessed with bread baking, and now also with sourdough bread baking I'm delighted and grateful that you give measurements in grams, I'd be wonderful if you include metric system in the new recipes that will not only cover your american viewers, but others from around the world (that includes me, I read in metrics 😂 lol
Some Europeans who have requested this to other youtube chefs are being told (by some rude ppl, I find) to 'google it' yes, we could do that, but it's just not impossible to include both systems from the very beginning? Some European channels do that for American viewers, cups and grams, Fahrenheit and Celsius temperatures. Anyway, just my request and I'll be super happy if you do so, but I'm always a fan and I learn a lot with your tutorials. Thanks!
@@ChefBillyParisi Thanks for your kind reply Billy. I agree w you, for baking it's always better to weight everything in grams. I used to measure water in ml, but now I also do it in grams, it really has to be exact. Thanks so much chef! Looking forward to the bread recipe
Thank you so much for sharing your gift with us!! I feel blessed to be able to watch your videos!!
I would really like to humbly request if you would be willing to do a sourdough starter that will be nice and tangy and a bread bake using Einkorn flour. I am really intolerant and would love to see if I might be able to eat amazing bread again. I miss it very much! You have a great way of teaching and making things simpler for me because I get nervous. I want to thank you for this, because it DOES REALLY help! Hope you will consider it and look forward to the video’s. God bless you Chef!👏👏👏👏❤️✝️
Also if your up for it, will you do a teaching on sourdough pasta? I would love that!
I really appreciate this video because its goin back to basics an the natural way of doin things ive used many of bobs different products cant complain man its the closest thing especially with that whole wheat flour to freshly ground flour thats really good for ya liked that you was talkin bout them takin all the other stuff outta the flour to get that white flour but ive learned that them other two parts are very important to have in your flour but to get the best benefits from it it has to be freshly ground cause the nutrients in them other two parts can loose up to 45% after 1 day thats the kinda bread i wanna get into doin
I hated pastry. I always found it to be more of a science than an art. Later in my career, I wouldn’t do it except plating. I left the industry and have since found artisan bread in my 30s. Been eating 100% whole foods and have the rekindled that relationship with food that made me want to be a Chef years ago.
Hello do we have to discard of the mixture if we need a lot of levain?
Three and a half kilos of flour to make a starter! Wow Bob must be pleased :-)
And his sponsor Red Mill whole wheat must love all that needless flour being wasted.
Right? Seriously, I'm at a loss as to why he uses such a large amount of flour when you could easily start with a few grams of each. Sponsorship much? I swear this is the first time I've ever left a negative comment but I find this to be egregious.
Thank you Chef. Will definitely try this, but I have three questions. #1 will starter only last 2-3 weeks or can you make bread once/week and feed starter each time? #2 Does this starter need to be stored in special way? #3 Can you use what is being disgarded each day to make break with it? Thank you, again Chef!
Thank you!… simple and easy to understand and do.
😊
Wow I love Bob and Bread Book! I love your starter😀! Will be trying this one. Not super liquidy and scalable for us home cooks😁. Your videos rock and I haven't made my own starter in 20 years either haha 😃, in culinary school.😎
I was making a ton of bread with this so absolutely scale back by a 1/2 or even a 1/4!
Great Video. I forgot to measure my 250g on day 4 ( removed 2/3 like on day 3) and today is day 5. Should I treat today as day 4 and measure or stay the course as day 5??
I tried your perfect sourdough recipe and it is by far, the most beautiful loaf I’ve ever made. But the inside, while quite hole ridden, was still somewhat dense. What is your general feeding ratio? I used 1:3:3 and wondered if I should try 1:2:2 instead. Thanks for the great tutorial!! Best I’ve seen!
I LOVE sourdough. My starter is a little over a year old now. You will never make regular yeast bread again once you make a perfect loaf of sourdough. I will say this though. To say your starter will be ready in 5 days isn’t always accurate. It’s possible, but unlikely. Mine took about 10-12 days before It was ready. It will smell much more pleasant, and it will rise and fall predictably when it’s ready. It all depends on the water you use, your environment, the temperature etc. secondly, feeding it 600 grams every day is a bit much for the home Baker. It’s extremely wasteful. You can easily make a starter feeding 50 and 50 every day and gradually increasing.
Chef Billy Parisi I typically make 2 loaves at a time. I use about 20% starter so I don’t need much more than 200 grams. I’ve probably watched every sour dough video on the internet exploring different ways of making sourdough. I’m curious to see yours. Check out Trevor J Wilson’s channel. His sourdough videos are amazing.
Chef Billy Parisi never heard of a biga. I love spelt. I purchased a flour mill recently so I’ve been milling my own. Spelt makes great pancakes btw. Looking forward to your videos.
Chef Billy Parisi thats bullshit to start out with 600g and DISCARD 3/4 of this every day is simply stupid!!!
May I know for warm water which measurement C or Frahenheit
Brand new to your channel and I’m hooked to your way of explanation and style..! Thanks looking forward to cooking with you!
I discovered him today, I gotta say he is very very underrated, love the videos
this is probably the most simple starter recipe I've seen so far. I'm on day 5 and it's looking good! am I able to transfer the starter into a new container because I cut my measurements down by a lot and my jar is a bit too big...
Yes! You can save the discard as well and make pancakes. You could even cut everything in half as well. I was making a ton of bread so I needed a lot
Finally, this is what I was looking for! Yes!!
I'm looking for this video my starter is a flop 2weeks in.thanks
Can’t wait to start this tonight. I have one question please. I’d like to incorporate a specific
Please do an equipment video😉. Love to know what you use. Or just link it in the description box😁.
Specifically for bread? Check out all 5 videos in this series I go over a ton of equipment from a Benetton to proofing buckets, you name it.
Can’t wait to start this tonight. I have one question please. I’d like to incorporate a specific San Francisco sourdough starter culture. Is this okay as lon as I subtract the weight from my whole wheat flour? Than you. GREAT Channel!
I’ve been using water from the sink to get it to that temperature is that okay?
We only eat sourdough in my house. Thank you for this recipe.
@@ChefBillyParisi We enjoy all of your recipes so I know what's coming will be fantastic. Can't wait!
Can I go straight Whole wheat flour for all my feedings? Going for a Mediterranean artisan style bread
I was thinking 600g's is alot of waste, then I read your description..
I also wonder, how many people take their starter on walks with the dogs.....
Long walks on the beach......
Or, on vacation.
I know there has to be a few.......
Would the starter you discard be good for compost?
I've seen starter recipes where you would start with 1 tbsp and build from there.... Wouldn't that be better so there'll be less waste? (I'm just wondering. I don't have a culinary background. :) Just a SAHM who wants to likes to bake!)
Nope you’re right you could absolutely do it that way as well. I needed a lot of starter though because I was making bread everyday for a week.
chef billy, thank you for these valuable information ,but, i need to ask you why we have to discard part of the starter every day?
and can we divide it and feed both of the starters?
TIA
and i also wanna know a substitute for the dutch oven as i don't have access to one
I started making the starter with the 600 grahams but later found out you mentioned you were making a ton of bread that week. Oh well, I suppose I can freeze the rest of the starter until another day of bread making, correct? Also, I used tap water for day one and two of the starter process and then realized in your second video you say NOT to use tap water. If I use bottle or filtered water from here out, did I just ruin the starter with the tap? Thanks for your videos!
I used tap water instead of spring water by accident. And I’m on day 6 and my starter didn’t double in size in four hours. Does this mean I can’t bake the bread? Should I throw it away or keep feeding it?
I have the same question ...
I cut down to 150% which is 20gr flour, 20gr water, 20gr starter from day 2 & thereafter = 60gr starter each day for 7-10 days.
Is it possible to feed evry 3 days? I have another recipe of the starter and im feeding it evey 3days..is it possible i will do thesame in this recipe?
I started my starter process two days ago and it just doesn’t seem to be producing enough gas. It sits in the oven with the light on. What am I doing wrong?
I did halve the recipe (I have no use in making so much starter or baking more than one loaf at time), but I didn’t think it’d have that kind of impact.
I’m on day two of making the starter using 600g of flour and water. This is going to make way more than I need. Can I scale it back tomorrow on day three or go through the whole process?
Yes, scale back to like 100 grams each of flour water.
Thank you
Hi chef Billy every time I want discard some of the batter noticed my starter batter is runny but in video your starter batter looks much thicker than mine I wonder You use less amount of water than what You say in video. Also I have small home proof box(Brod &Taylor) which bought from Amazon first day I do my mix and set the temperature 90.F in day second mix already doubled in volume and lots of bubbles I do not know what to do continue day 2 or jump in to day 4 or 5 .
Thank You
Hi, I am making this levain from the Flour Water Salt Yeast cookbook, and am on day 4. I am confused about day 5, and then recipe day. I started on Tuesday, so do I feed tomorrow (day 5), and then follow the recipe on Sunday, baking on Monday? Or, is day 5 the same as the mix, shape day in the recipe? So far, I think my levain is doing well, but am mixed up about what to do tomorrow. Thanks
If I want to make bread only once or twice a week should I continue to feed my starter daily after creating the base?
Hi
Please tell me the fifth day add 480g white flour or bread flour?
When u say after day 5 to discard some then feed it and make bread, how long after discarding and feeding on day 6 until you can make bread?
Thank you
Within 5 to 6 hours. To make it go a little faster pop it in the oven with only the oven light on and the door slightly cracked. I should’ve mentioned this in the video but don’t throw away the discard because they make really good sourdough pancakes.
@@ChefBillyParisi Hi Billy - for making pancakes, do you just replace the flour with the discarded starter then same ratios for milk and eggs?
Hello Billy, thank your for reposting my bread today using just normale all purpose flower. It went great with your recipe but also with me thinking that and weighing out better rising. So I wanna start and make this levain tomorrow but I am going to make one loaf per day. You made so many I don't need this much 'starter' So you said divide this all by 1/4 which means 600 grams dived by 4 = 150 grams? Am I correct so I just need to feed the starter instead of throwing this all away?
you are correct. You could even go down to 100 tr 75 grams
@@ChefBillyParisi Thank so much for you quick reply. Going to make that levain tomorrow morning. Cause all the other ones I did not use any on these with a levain just longer on temperature and rising. Thanks you!
@@ChefBillyParisi So I bumped into another question so I made 100gr wheat flour and 100gr water on the noted temperature but tomorrow I do not have to get 3/4 of the levain thrown away right? I just ad on day 2 the same ingredients? Right? Thanks for answering!
I live in Asia. My room is at 26-28 degrees with light air con. Do I fridge my starter from day 1 to day 5 after letting it stand for 2-2.5 hours?
Never in the fridge
what do I do if I get liquid while making a starter that doesn't raise?
Thanks Billy for the video.
This is my first time that I am making starter .
I am gonna back sourdough bread twice a week , question:
1- how should I store the starter ?
2- how to feed that ?
Thanks.
Hi, the unit of temperature is in celsius (water, room temperature, etc..)?
It’s in F. F is more accurate then c
Hi, thanks for the video! can i use bread flour instead of whole wheat flour? is it still the same ratio?
You could. Same ratio
Want to do this but due to my husband being on dialysis I have to use regular white flour unfortunately. I hope it turns out ok🙏🙏
1st attempt was a disaster, mainly due to the fact that I am using whole grain fresh milled flour that I mill myself so the hydration ratio was not right. And yes, store bought whole wheat is not the same as fresh milled whole wheat, so if you mill your own flour at home simply increase the water by 10% for steps 1-4 and 7% for step 5. Happy culturing!
Mine is much less solid than what yours shows on the video. I was able to pour out my 2/3s to discard. I've watched several times, but I can't figure out what I'm doing wrong.
Hai chef I confuse about discard sourdough what should I do for that😂
May I use the same process for whole spelt flour?... in case of diet restriction and not be able to consume any white wheat flour...it is ok to make the last refresh with whole spelt flour? thank you in advance!!!
I'm not sure you can go all spelt if that's what you're asking. It will need to be cut with some sort of white flour.
@@ChefBillyParisi Thank you!!!! ;)
Hello chef what is recommended dosage of this levain in the bread recipe ? Thank youu
Depends on how much bread you are making
@@ChefBillyParisi for 1 kg flour .
The percentage i mean. Thank you
@@georgemakdissy5313 12-15% always as the starter amount
Discard 2/3 to 3/4
I can't understand ,would you please tell me exactly how many grams did you discard
you can eyeball it, it will be totally fine.
@@ChefBillyParisi thank you ❤
I tried making this starter and in the first few days, it was very active (doubled and was bubbly). It's now day three and has a bit of a sourdough smell but it hasn't risen at all and has a few bubbles, but not many. (This is around 10 hours after feeding). Am I doing something wrong?
Nope, keep at it!
@Chef Billy Parisi This is the day after but my starter now smells like nail polish remover. A lot of sites said to feed it but I don’t know if I should since you never mentioned this.
Question - I reduced the recipe and have only been adding about 174 g of water and flour each day. (It ends up being about 30 percent of your recipe.) Should I still reduce to 250 grams on the 4th day or should I take 30 percent of that and do 72.5 grams since I’ve got a smaller amount?
You can go smaller
Mine is slightly wet and a little bit more liquidy, is it possible to save this?
Yes. Keep going!
Chef Billy Parisi thank you!
great video, hope it goes well for me
It makes a lot, you can absolutely cut this recipe in half. I was making a weeks worth of bread.
Hi. On day 5 You add 480 grams of white flour, 120 grams of whole wheat flour, and only 480 grams of water. Is it ok ? Accodring to previous days it should be 600 gram to get 100% hydration.
And you can scale back quite a bit on the amounts check the description below I’ve updated it
@@ChefBillyParisi Thanks for Your answer, but I still do not know how much of water to add in day 5 ? 600 gram of flower and 600 grams of water or (like in Your recipe )600 grams of flower and 480 grams of water ?
Hi Chef i don't know why my starter doesn't look dry like yours, i used whole wheat flour and water 1:1 (50 g.) It's looks very liquid. The temp. in my country is 34-38 C (I want to send you my starter pic. )
Send to me on Instagram and I’ll take a look. Probably too hot I’m guessing
My starter was ready on day 4 but I kept going. Then it wouldn't rise anymore.
Why couldn't you add a pinch of yeast and water and use your discard as a poolish and make bread with it?
you could
why use 600g of flour to make a starter when you can do this with 5% that quantity (for home use)? this seems very wasteful to me.
Still confuse with the discard...can I just add some flour and water in another container, so i can have 2 container of starter..and so on..
Why do we have to discard?
Sure if you want to have two starters really the only reason for discard is so that you don’t have 10 gallons worth of starter. What I do is a freeze it and I pull it out and make things like sourdough pancakes
Can you also keep the 2nd discard on day 2 of the feeding time? And the 3rd, 4th one?
Thank you so much for your early reply.
@@leoniemonel4644 You can keep any of them
Ok. Thank you so much.
God Bless you
If adding so much flour to the starter every day is so that you'll have plenty of starter on hand in case you can bake a whole lot of bread, why not just say so? How much starter do you need if you only bake a loaf of bread a week? I saw another video where the chef just added three tablespoons of flour and two tablespoons of water each day for five days, and didn't have to discard any part of it.
Would be nice if you said celcius or Fahrenheit when you give temps.
Sorry I’m always f in temps.
something is off i see from comments every1 has same issue, it holds much more water than in the video
Would you recommend using a proofing station for the levain?
Do you have a proofer?
@@ChefBillyParisi
I do, but i also have a proofing setting on my oven that i have never thought of using before.
@@benczapla3691 Well you're not really trying to proof anything, you want natural yeast to grow. The only thing it would be good for is the day of when you want to make bread. You would throw away your half, add fresh water and flour and then put it in the oven on that proofing setting for like 4 hours.
Hello, it’s my first time making Levain, I’m using the recipe from Dominique Angels MasterClass, where he recommends preparing it over the coarse of 5 days, by adding equal amounts of flour & water and leaving it at room temperature loosely covered. On the second day it doubled in size, but on the third day nothing happened and it had the consistency of tahini. Where did I go wrong? Do I throw this one and start a new one, or do I add more flour & water?
sounds normal. My recipe should be scaled down to like 100 grams flour and water a day to be honest, I was just making so much bread that week that I needed it. Just keep following along, sometimes levains are ready in 5 days and sometimes it takes 2 weeks, stick with it.
@@ChefBillyParisi Thank you for the rely. I started with 25 g , but i added 50 g today. lets see what happens tomorrow. When you say discard , like chef Ansel mentions it too, you mean I throw it away, it cant be used for anything?
@@884111ab I freeze my discard and pull it out to make pancakes, biscuits, etc. Google discard recipes, there are tons!
The discarding is strictly for the “survival of the fittest” right?
Isn't it too wasteful? I'm just trying to understand why use all that flour and do all that discard, as other videos I saw use way less flour and zero discard. Is there any advantage by making this process?
freeze the discard
Can we half the recipe?
absolutely
I need help folks! For the water is it 93 Celsius or Fahrenheit!? 😐😭
F
@@ChefBillyParisi you said degrees in video as with leaving it in a warm place who has a spot that 70 degrees in their house lol.
Fahrenheit!
I always feed my discard to my chickens. It is such a boon to their health and seems to up their egg production.
Bro this method is so excessively wasteful OMG! You can accomplish making this same starter using ten grams flour and water NOT 600! Please delete this video! If 100K people adopt this method we’ll run out of flour!
How come you were using so much flour? All of the other videos I watched people are using only 50 to 100 g of flour and water. I'm assuming it's just too make sure your starter has plenty of food but I just feel like that is so much flour.
The reason I was making so much is because I was making a bunch of bread. Check out the description where I scale everything back to 100 g.
@@ChefBillyParisi Thank you!! My sourdough starter is ready to start cooking with today and your video was super helpful!
Everybody says their own thing, wtf with sourdough? I have watched so many videos and I still cannot understand how to make sourdough. 600gr of flour? Wtf really. If I have to pay 20 pounds to make bread, why bother in the first place?
If you look in the description box, it says that this recipe is intended for baking 4-6 loaves a day and includes instructions on how to scale it down.
This business of discarding is outrageous. No need for that. Just take a smaller amount of flour and water to mix, follow the procedure and don’t discard. You will get the same result. I have seen many recipes and videos for making sourdough starter without discarding.
couldn't you just start with a lower amount of starter like 100 g and feed it each day with a bit more(keeping more of the matured starter each day) until you grow to 600 g. just so you don't have as much waste? I thoroughly like the recipe out side of the great waste. that is the only advice i would add. Even making that much bread you could start smaller and each feed increase amount by not discarding as much and increase the amount kept to prevent the waste.
also just read the comments prior and see you have seen them as well as responded to the same thing i said.. sorry for "beating a dead horse"
@@coreyw1321 It;'s all good. You for sure can, I made so much bread that week that I needed to. I usually only actually do about 50 grams each flour and water a day.
But even making so much bread you should start lower. And increase your amount you could start with a 25 g and over the course of the termination not discard any and completely double each time. Day one 25 g flour and water, day 2 add 50 g both flour and water. Day 3 add 100 g, day 4 200 g, day 5 add 400 g, day 6 800 grams. That would give you 0 waste and your grams should be pretty rock on. Since you weren't adding any other things but it would double in volume each day and you would literally waste nothing.
@@coreyw1321 that's fair. I'll say this, there are recipe videos I wish I could do over, this being one of them. I would have started with a way smaller amount and given more options on what to do with the discard.
if creating a starter or the actual baking of bread goes back 1000's of years, why must we be precise with this method?
Great question. If it was easy to throw everything together you’d see a lot more folks doing it.
@@ChefBillyParisi isn't that the goal, everybody baking bread?
Why do you have to discard the starter? Can't you start off with much lesser and just keep adding to that??? Instead of starting of with that much
It's not degrees it's Fahrenheit. 93 degrees will be boiling water..as with leaving it in a house in a spot that's 70-90 degrees.....lol. This video needs to be fixed to specify Fahrenheit for those countries that use degrees. It's a good video apart from that.
Read the description. In the stages we say degrees Fahrenheit.
@@ChefBillyParisi a simple F in video would have alleviated confusion for many hence I guess why all the dislikes.
K
If you're throwing away 75% of the starter 3 days in a row, why not just cut the recipe down from 600g to 200g equal parts flour / water everyday so the process isn't so wasteful?
Read the description
@@ChefBillyParisiAwesome, thank you!
Wow 600 grams. Think I'll keep using just 50 grams lol
600 grams of flour?? That's alot isn't it??
See description under video
Throw it away? Wouldn't that be a waste of material? Use that for other recipes. I'm sure that book teaches you how to use the discards.
Why not just use 50 grams of flour instead of 600 grams? That seems like a whole lot of Red Mill whole wheat flour being wasted. Oh wait....your sponsored by Red Mill whole wheat. Got it.
talk too too much,show yr face too too much .do shorten the video more interest..
Nah I’m good.
He got prettier face than you
By far way too much good flour used and thrown away. You can do the same thing with a fraction of the flour and without discarding any. UA-cam videos are easily found.
Read the description
Why on earth the huge amount of flour??? I made mine with 50 gr of King Arthur whole wheat flour and 50 gr water and DID NOT discard one drop!!! It's a disgrace to waste flour like that!!