Sourdough Starter Feeding Routine at Home
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- Опубліковано 13 жов 2024
- In this video, I show how to properly feed and maintain a sourdough starter. I walk through the process of transferring a mature starter into a new jar, measuring out the ingredients, and mixing it to ensure optimal growth. I also discuss how to manage the starter, including when to refrigerate it to keep it at peak activity and how to maintain it for long-term baking success. Perfect for beginners or experienced bakers looking to fine-tune their sourdough routine.
Link to the jar: amzn.to/3Nj4Jeb
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Proof Bread
125 W Main Street
Mesa AZ 85201
Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity.
We are a team of passionate bakers working in a historic building in downtown Mesa that has been converted into a retail bakery.
Everything we bake is long-fermented with our sourdough starter ‘Harriet’. Each product is artisan, crafted by hand, from the best local ingredients, with no shortcuts.
We bake in line with 13,000 years of human history, avoiding artificial processes and unnecessary ingredients. Honoring tradition and serving better bread for our community.
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Ah yes, missed these kind of videos
Thanks so much. Everyone enjoys and appreciates your instructions for the home baker.
I use the same jars with the "scrapings" method. Feed 10-20g. leftover starter with 100g. water and 100g. flour the night before I bake. In the morning, I have 200g. peak levain. Two of these jars perfectly innoculates 2600g of flour for six-800g. loaves. Place almost empty jar in the fridge until you need it. Zero waste this way.
Great to see you on your video! Thank you for sharing great info on sourdough starter. I was in San Francisco the other day at “Boudin” the original sourdough bread maker during the 49er gold rush years they make their own sourdough dough bread from their own starter.🥖 I thought of you and the work you do, Bless you for championing the cause of healthier bread by getting back to the real basics!
Excellent video! Thanks! I'm giving starter to my children and adult grandchildren at Christmas along with your channel for them to follow as you have great explanations as to why you do what you do.
Yours are the best informational videos.
Thanks!
It DOES help me in my sourdough journey. Been baking for 40 years. Still learning tricks from you. Thank you!
I really appreciate your explanation on the feeding schedules and ways to time its feedings, growth and refrigeration for using it to any given schedule of use.
Thank you very much for this one!! You answered so many questions I had about how to use my cold starter. It was always a hit or miss for me and I wasn’t sure why. Please keep em coming!
Thanks for this ! Didn’t know I could store a peeked starter in the fridge until I want to use it! Really helpful. 😊
Excellent tutorial, as always! Thanks .😊
wonderful video as always, how are your views on heat mats? i have one given to me by a friend its one i can adjust the temperature and have probe in the jar to monitor the temp, my kitchen is not too hot this time of year today below 18C (65F) and will get colder.
Hi, thanks for shearing your knowledge and your time.
Now I am waiting for your sourdough making info on using in-house ground flour as I am only using home freshly milled flour.
Same!!!! Would love that! What jar is that?
I try to keep the start of my sourdough crock under one third; in high altitude baking it's amazing how much lift can happen.
Yeast fermentation is actually anaerobic.
drop a link to that jar
👍👍👍
I feed the starter every 10-12 hours, twice a day if I were to use that starter to bake a country loaf.
Why not use pre-ferment when baking and keep less amount of starter?
This channel supposes that you are aiming for a sourdough product and not a yeast based pre-ferment. Fermentation with yeast yields a very different final product. Yeast in a pre-ferment is still highly concentrated versus a sourdough starter and will cause a faster fermentation curve in the final bread while removing some of the benefits associated with sourdough fermentation.
@6:50, well it depends how active your starter is. There shouldn’t be a time limit set for when to use it. You would see when the starter is about to peak or just peaked, then bake. I’m surprised you say this, given your experience.
The activity of your sourdough starter is predictable based on time, temperature, and feeding ratio. This video is based on the idea of a 1:2:2 feeding ratio at 84 degrees F. It should be a given that altering any of these variables will change the time. The important concept from this portion of the video is that you can choose to use your starter young, and there is a difference in using it at peak height versus peak fermentation. Those are not the same thing. I would define peak fermentation as happening well into the stasis period of the fermentation cycle where there is a maximal cell colony. Height alone is not an adequate measure because it mostly only accounts for the wild yeast in the substance and not the lactobacillus.
Bake a minimum of one loaf every week with great success. I feed after mixing with 100 g water 100 g of flour with minimal amount of starter left in the jar. After one week i the fridge the starter has fallen but it still works fine. So I disagree that the starter must be at optimum to bake.
❤GID BLESS YOU & YOUR FAMILY❤