The ultimate guide to creating a sourdough starter from scratch using the NO DISCARD METHOD
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- Опубліковано 5 тра 2020
- An easy to follow key guide to creating a sourdough without having to throw away any starter... with recipe, top tips, a bit of "easy on the ear" science and a quick guide to feeding your starter.
I will start this Sourdough baking journey and I'm being doing research and learning many methods. This is the most simple, no waste and amazing method. I'm so gratefull. I decided to write down the steps and I want to share it here for everyone's benefit. Maybe is not perfect but I tried my best ;)
Sourdough Starter Recipe NO DISCARD METHOD (Sourdough Slingers)
Tools
• glass jar with lid but not sealed
• plastic/wood/ silicone spatula to mix (do not use metal)
• digital thermometer to measure water temperature
Ingredients
• white bread flour
• dark/whole-grain rye flour
• purified/distilled water (avoid tap water - chloride kills good bacteria we need)
Instructions
1. Day One
To a starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 6g (1 tsp) warm water (50C/122F). Mix ingredients and keep somewhere warm for 24 hours.
2. Day Two
To the day 1 starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 16g (4 tsp) warm water (50C/122F). Mix ingredients and keep somewhere warm for 24 hours.
3. Day Three
To the day 2 starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 16g (4 tsp) warm water(50C/122F). Mix ingredients and keep somewhere warm for 24 hours.
4. Day Four
To the day 3 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours.
5. Day Five
To the day 4 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours.
6. Quick Guide For Feeding
To the day 5 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours. Repeat this feeding once a day and keep somewhere warm for 24 hours if you bake regularly. If not, feed once a week with cold water and put it in the fridge.
Thank you! Fantastic work!
🙏🏽
He uses 4 tsp water not 1 for the beginning.
Definitely the easiest method I've seen, and no waste. Thank you.
This has been the most helpful instructional video on making sourdough starter I've watched since deciding to begin my sourdough journey! I really love the no-waste method. Great job!
👍 agreed, I subscribed.
I agree - I've just subscribed too!
FINALLY!!! A simple and easy to follow recipe with steps that are clearly laid out. I also appreciate the fact that this is a no discard method that uses small amounts. Excellent video!!
Excellent presentation. I could not come to terms with several other presentations with DISCARD METHOD. I don’t believe in throwing stuff away if can be avoided. You have proved it. Will try your method. Hope you have sourdough recipe as well. Great work. Thanks
My understanding is that if you throw out half everyday you are creating an environment where yeast that grow quickly have a Darwinian advantage.
@@mstout2u Makes sense
This is THE BEST method I’ve used to build a starter. It was ready in 4 days to bake. I was concerned it wasn’t strong enough so I let the bread proof extra long. It over flowed the banneton & tin. I had to bake it right away instead of cold proof. Next batch was beautiful. This is THE WAY to create a starter. Period
I’m not as concerned about the “social” implications. I belong to a different faith. However throwing away flour is a waste of money & a waste in general when it’s not necessary.
Can i use just regular white flour?
THANK YOU! While there are lots of recipes to use with sourdough discard, I can't keep up with the amount of discard required to make a starter with the traditional method. I have killed several starters simply because I got overwhelmed and fell behind on feedings/discards and they went rancid or grew mold. I am happy to find this video! I think I'll try this method and see how it goes!
Your description is perfect. Easy to follow guide. I learned so much about fermenting from you. Now it doesn't seem like such a daunting task to make sourdough starter. Thank you so much.
Thankyou buddy. Thats exactly what I was looking for. I really appreciate the fact you are using a no discard method.
Great lesson! Thank you for your generosity. This looks like the best method to use and a much smarter use of resources. It’s a no brainer really. I’m off to get started on mine.
Finally, this recipe works for me every time I make a starter. No need to discard. So easy to make. Thank you so much.
New subscriber here! This is brilliant, I have followed your method starting today. Cannot wait to get baking. Thank you. Greetings from Florida, U.S.
Best sourdough video on the entire internet. Thank you for your knowledge.
I love this idea! Thank u so much for sharing!!!
#Respect for your focus to avoid food waste! The very reason why I never wanted to start a Sourdough starter was precisely to do with my discomfort with wasting flour. Of course, I did start and proceeded to use all discard in various recipes.
How I wish this was the first video I ever saw for creating a starter. Thank you so much for the clear explanation on why such a little amount works. Best wishes!
I agree 100% Subha. I have been looking for this for weeks.
Thanks very much🙏
Totaly agree 👍
This is amazing, the music is so calming and the small amounts makes it seem achievable 💕🙏🏽 thank you 💝
Small amount for beginner always wonderful and trigger us to try , thank you for precious sharing, simple method , no waste time as well..Definitely will try this
Thank you. Very clear and easy to follow
I've watched about ten 'how to make sourdough starter' videos so far, and this is my favorite! The statistics on just how much bread would be wasted with the throw away method are brilliant!
This is absolutely the best sour dough starter recipe I've seen. Love that you gave numbers on throwing out part of a starter..........I'm convinced. I've got some organic flours in my fridge, I'm gonna do this tomorrow..........Great job, thks !!
Thank you for this tuturial. The amount of wasted flour was really putting me off and I really want to start baking sourdough bread so I am so grateful for this video. I saw many on using scrapings and no feed no discard starter, but yours was the best one (only one) I found on how to make a starter with no discard. I made a start today and hopefully my first starter!
Wow, a great lesson! I've been so confused with all the videos on sour dough starters. I bake breads, rolls and even pita bread but have wanted to do sourdough for a long time. Your video gives this home baker a bit more confidence, thank you 😊
Best video with simple steps and no discards and worries about how to use them. Like others I’d watched many videos and decided to try this method 👌🏽
Thank you Wayne that was very comprehensive 😊
Thanks it took a lot of time, thought and effort so I'm glad you like it
This is the best tutorial on sour dough starter that I’ve seen. Thank you for explaining why using tap water isn’t the best choice for starter.
Thank you so much.... I wasted too much time searching and looking ..Your method by far is the easiest n practical
Yeaaaaaa a method I can actually follow and feel confident about. Thank you thank you thank you.
How informative that was! Thank you so much. You made it very clear and easy and I'm going to give it a go. I will have to get a rye flour for one of the flours but wondered if I can use Allinson's Strong White flour for the other one. Have subscribed.
Thank you, this is a great guide!
My starter is only on day 3 today and it's already full of bubbles and is looking beautiful. I can hardly wait for it to be ready so I can make a loaf of sourdough bread. Thank you.
Thank you very much, i will start today to do your method
Thank you So much for this video. It has helped me so much!!!!!
Great tutorial Wayne thanks for sharing.
Welcome chef
Thank u so much for this video! It helped me a lot!
Thank you for sharing Wayne. Greeting from Singapore🇸🇬🇸🇬🇸🇬🇸🇬🇸🇬. Stay safe!
You too🥖🙏
Finally a tutorial with a no discard method. Thankyou very much, I was going to give up this sour dough starter business as I’m not one to waste ingredients. I’ve made starter before and it was good but it’s been a long time, so this was a great refresher course for me, and simply explained! Do you have a bread recipe available?
Thank you so much! This is the best method
I wish I discovered your instructions earlier. The best out of dozens I watched so far.
I agree. I was never comfortable with throwing out so much flour.
Just the best recipe which makes both economic and scientific sense not to mention the "Socially Responsible" way to make not only a starter dough but just about any resource we all need to sustain. I have been looking for a reliable method to make my own good starter dough after many failed attempts over the years that either produced very unreliable or poor-quality starters. I will definitely give this a try now
Great tutorial Wayne. This will be my project next week. Very good points about temperature my ambient temperature is 30c plus and I use chilled water and flour.
Thanks so much Nigel. Let me know how you get on. If you can't control the room temperature or water flour temps you can also consider shorter feeds. So instead of 24 hours do 12 hour feeds. Thos will speed up your process and will probably get an established culture quicker. Good luck my friend
Thank you. I’m trying this out now. Day 1 (1st 24 hours) seemed like nothing happened, no activity but I fed it anyway and followed the instructions. Day 2 and there are bubbles, it’s starting to have that scent and the size has risen (almost doubled). I’m glad that I don’t have to discard. Thanks for this video!
Did you make your bread Alma?
You are welcome. Yes i was fed up of seeing so much info to promote DISCARD
Best one Ive seen, especially love the no waste. UK went through Germany issues, & can never forgive waste now! Never forget 1932 through 1944. PS I prefer sweet to sour too, so I'll find organic raw whole wheat to start & feed with. Thanks for the no metal rule! So smart, of course metal would react with it, but who realises that ahead of time, & temp., 2 things I have seen missed in other tutorials.
I’m trying this method before I give up! 🤞🙏🏼 I’ve made 2 starters & both have molded on day 3-4. I was using cultured buttermilk, caraway seeds, rye flour. Both molded. Wish me luck! 😊
I like this method better and no waste! Thank you.
Wayne! At last someone who thinks like me....I hate waste, but there again I’m from Yorkshire too 😉
You have inspired me to start again!
An excellent presentation. Perfectly paced.
Thanks , good to find a starter which makes sense at last , now all I need is a basic recipe which tells me how much starter i need to use in a kilo of flour! tho my teaspoons didnt allow for enough water to mix the 1st day flour amount so i just added a bit more.Im sure ti will be ok. Thankyou.
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
This is so good 😊
You're AMAZING !!! 💙
Thank Y💙U !!
🙏 thank you for creating this video!
Nice video. Thanks
👍
So glad there's no waste. I had great success with my starter (freshly ground pearl barley flour), however it just stopped growing. I discarded two who jars of non-viable starter as I didn't want to waste it. Wasn't until I watched your video the penny dropped as to a possible reason why it stopped. My tank water ran out and I switch to town. Hmmm. It's even filtered. Will start again with Bambi MkIII. I've tried switching to wholemeal flour with a bit of added wheat germ and the pearl barley made into flour. I'll swap back to tank water as we've had some rain, and see if that helps. Cheers and thanks for a great video.
Thanks and happy baking
Thank you!
I have been using my discard to make flatbread. I think I going to use this method going forward.
I started with spelt flour, and blended purple sweet potato starch and water.
Ive just now switched to 1/3 wholemeal spelt flour, 1/3 barley flour, and 1/3 buckwheat flour
It is the easiest way how to make starter! I am happy to find it. By the way I scaled the weight when I used the measuring spoon because l want to check if my measuring size is precise and later I want to use simply spoons no weight. But actually 1 tsp of each flour(I used white flour and wholewheat flour) is around 3g instead of 6g. Should I keep the number of spoons you suggested or better to use my scale to keep the ratio of weight?
Thank you so much.
This is the first guide ive seen where you are actually building a starter and not spending 2 weeks constantly restarting it every day by chucking half of it or more out! My first starter i made from a recipe that called for 75% to be discarded every day, which is ridiculous now i think back but I thought that's what you gad to do
I like your method with no discard. I was hoping I can find a bread recipe of yours using your sourdough starter. I have no idea how to use this in a bread recipe after Day 5.
When it comes water, the best investment I made in the last few years was a Big Berkey water filter. I got the extra filters for flouride. I highly recommend it.
I been told if u boil ur water and let it cool u don’t need to filter it..
I used your advice, although I used whole wheat flour just yo get it started, what should I do with the “hooch” I see people mix it and dispose of it, and I also hear that it needs fed again but it hasn’t even been 24 hours. Wonderful video by the way!
Hi and thanks so much for making this such a straightforward process. I stupidly forgot to put a date on my starter and so I may be a day early or a day late into the process. So can I just repeat one day’s feeding amounts? And if I don’t see any sign of life on the 5th or 6th day (whenever that is) because my ambient temperature here in the UK is on the cool side, can I increase the temperature fractionally by placing the starter in my oven with a light on or a bowl of hot water? And can I just keep on adding flour and water until I see any activation? Many thanks Tim
Hi! This makes sense, I am sure our ancestors did not throw away perfectly good sour dough starter- I am going to try a base of starter with my home made yogurt. Im also thinking of trying sour dough pasta and pretzels!
I love the music!
Hi, I got to day 3 and the mix was active but I became impatient for more action. So I removed all the trays from the dehydrator and put the jar inside at 70° Celsius. I will check it at the end of the day. Hopefully, it won't kill the process. I can always start over. :-)
Thank you very much for the recipe. My question is: for baking the sourdough bread, for 3 cups of rye flour how much starter do I need? Thanks!
Hi thank you for this recipe, I’ve watched many videos and by far this one is the best as you start with little and don’t throw any. My question is how long should I wait before starting to use my starter for baking?
Thanks so much. I reckon about 5 to 7 days
Easiest method I’ve come across. Will try tomorrow. Once the starter is ready how much is needed for baking a loaf?
I made a starter years ago and hated that I needed to throw away so much. I always tried to use it to practice making bread, pancakes or English muffins. But I ended up in one week with have entirely too much food in my house for one person 😂 I now have time to make a starter again and will try this method
I'm the same. I killed it because I was eating too many bread products (used the discard for pancakes, etc.).
This is day 2 of my new starter and my hope is to make bread fortnightly.
Thank you for the No Discard Sourdough Starter! I’ve never made bread before, can you pass along recipe for Sourdough Bread 🥖 and how much starter to use in the recipe for the Sourdough Bread? Appreciate any help you can give! 😊
nice! thank you :)
Thank you so much for sharing! Would you recommend the best room temperature to build a sourdough-starter? My room temperature is between 13 - 17 degrees. If so, should I need to feed the starter with 12 hours basic or still 24 hours feeding or just waiting until it’s double raised? Thank you!
That's exactly my method and I just came up with it randomly!
I really like that little wooden paddle. Where can I get one?
Awesomeness
Do you have a written recipe any where to copy? Great video and one that makes sense with no waste. Thank you for this great guide to sourdough starter!
Thanks. No sorry i don't keep recipes for this as i work on ratio
Very informative video, l have a 65year old starter ( allegedly ) which is 225 grams, my question is how much of my starter should l use ( l was thinking 200 grams ) to what percent flour for my loaf, 🤷🏾♀️thank you Wayne.👍🇬🇧
I would start at 20% in flour
I have just watched your clip on starters as I started mine from a kit I was given for Xmas, I started on 31st Dec and I still don’t have much movement, and I have used and wasted so much flour, so I am going to start your way today and keep fingers crossed. At least I won’t be wasting flour.
Hi Roy, Is this new discard method working for you?
@@kimberleyjane2338 yes thnx, all good now first loaf, done, starter doubling daily now , well pls
@@RoySiggery Oh, this is great to hear. I haven't started this yet because I am still on perfecting poolish for baguettes. First cook today. Nice and airy with a good crust, however, the design cuts were not deep enough and neither was my amount of steam, for a great rise, so they are rather slim. Surprisingly, baguettes are much harder to roll than one would think, so mine are also quite crooked. 😆 I will use this video for making sour dough in about 2 weeks, if my baguettes have been improved. I know that baguettes do freeze very well, but how about sour dough? Thanks.
@@kimberleyjane2338 I may have to have a go at Poolish , as we love baguettes
@@RoySiggery Day 2. hahahaha. Much too wet of dough and takes forever to pass the windowpane test. I will try again tomorrow with 1/2 cup less water. Every type of flour differs the recipe tremendously. My kitchen is a mess but I'm having a blast. 😄
I've followed your recepie and on day 5 my starter has doubled with lots of bubbles and passes float test. Now I'll try a loaf of bread.
The very first video I saw before this one said nothing about discarding anything, I think I'll use his method.
Great video, I have a 5 day old starter but it seems to have gone to sleep! Can I use Buckwheat flour to feed it?
Super!
Thanks for this great guide, I'm going to start my starter right away! A couple questions.......it sounds like rye gives a more sour result, did I understand you correctly? So if I'd like more sour bread, use all rye flour in my starter? Also....I'll probably only bake every week or so, thus I'll store it in the fridge....should I do anything to prep or revive my starter after pulling it out of the fridge before I use it to bake something?
Quick question (and sorry if it's already been asked), but if the process is going slow (no notable activity after three days), do you continue on to day four, or do you keep repeating the ratio of the first three days until it starts to look active? Thanks so much for this video. Great!!
So when I am getting ready to bake, can I use cold starter or does it have to be warm or room temp starter? I know that it needs to have been fed at least 24 hrs prior.
I have a glass jar but with a metal lid .. is there a special precaution I should take in consideration ?
I’ve finally got a decent starter going after watching your video. It was my last attempt of many and if it hadn’t worked I was going to give up! Now I have the dilemma of not being ready to bake with it right now! So I’m planning to put it in the fridge but I’m so afraid of killing it! So I’m going to have to for two days should I feed it just before? Or is it ok to feed it the night before I’m due to bake on Friday and leave it out at room temp? My kitchen gets cold overnight as we don’t heat the house at night so should I put it somewhere warmer? Thanks in advance.
Hello, thank you so much for this video ! Do you have a recipe for making sourdough bread and "how to" video ? 😊
Hello Wayne! Is bread is bread flour same as AP flour?
I'm making this sourdough starter and I'm on Day 5. So far I haven't seen it rise at all on any of the days. Shouldn't it start soon? Also, I went on UA-cam and didn't see any recipes using this starter to make a sourdough loaf. I would love to see that. Thanks!
I will get around to it been super busy but it will plug into most sourdough recipes
besides the bubbles, is there a good way to ensure the starter is ready to use?
Can I use just the dark rye? I just used a flatware spoon and I think it was bigger than yours because I have slightly more in my jar. Do I need to switch to the smaller spoon next feeding? Which is better covering with a glass lid or a muslin cloth with a band around it
Yes you can do this with just rye.
Any lid will do
Do you have to add wholemeal or rye?? Can you do this whole process with only white flour?
Hello - My starter is on day 3 and smells like very strong liquor. My house is at 79 f. I am using organic white and rye and bottled, filtered water. Any suggestions? Is it bad and should I throw it out? Thanks
Oh my goodness. How I wish I come across your video first! The other videos has made me throw away so much flour, which just doesn’t DOESN’T sit well with me. I’m at Day 6 now. How can I salvage my starter now? Such a headache now
Could you recommend a sourdough cookbook for beginners please and thank you.
If I'm in a particular day ( eg day 4) and my starter needs feeding again at night, do I repeat the designated day's amount of food (water and flour). I live in the caribbean and it's really hot here so do I just use the same amounts twice a day?
I wish I found your video about a week sooner. My starter showed lots of activity from day 1 up to day 3. From day 4 on, no activity whatsoever. I hadn't fed it after that and it's starting showing activity. Fingers crossed
Same here am on day 8 no activity I might throw it away on day 10 if fails