Easy Sourdough Starter Guide
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- Опубліковано 1 тра 2024
- Having a reliable Sourdough Starter is an essential for any serious baker. You can ask a friend to borrow some of theirs, but it's super easy to make your own. I've broken my process down into three stages to make it easy and demystify the process.
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RECIPE
CAPTURE STAGE
•DAY 1 (hour 0)
Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain rye flour. Stir. Place a lid on the container, loosely, and let sit at room temperature.
•DAY 2 (24 hours later)
Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. Stir to combine. Cover loosely and let sit at room temperature.
CULTIVATE STAGE
•DAY 3 (24 hours later, 48 hours into the process)
Measure 75g of your flour/water starter mix from yesterday and discard the rest . Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. Stir and cover with a loose lid. Let sit at room temperature.
•DAY 4 (24 hours later, 72 hours into the process)
Repeat process from day 3.
•DAY 5 (24 hours later, 96 hours into process)
Repeat process from day 3.
MAINTENANCE STAGE
•DAY 6 (24 hours later, 120 hours into process)
Your starter is now ready to use for baking. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. To that 25g of starter, add 50g room temp water and 50g ap flour. Stir, cover with a loose lid and let sit at room temperature. Do this daily, every 24 hours, to maintain your starter if you're a casual baker. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours.
If you’re not baking often, keep your starter covered in the fridge and feed once monthly. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until it’s bubbling and active again.
Chapters:
0:00-1:19 Intro
1:20-2:53 Ingredients/What You'll Need
2:54-4:09 Capture Stage
4:10-6:01 Cultivation Stage
6:02 Maintenance Stage
#sourdoughstarter #wildyeaststarter #sourdough
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What will you be baking first with your new starter?
will you do sourdough pizza, maybe NY or sciillian?
Definelty. I’ll put it in the cue.
@@BrianLagerstrom Queue.
Bagels! Once you try sourdough bagels there is no going back to yeasts.
@@Kidraver555 Loll Grammar police :-)
To those who are hesitant to start because of the commitment, you can keep your starter in the fridge for a while without feeding, and your starter should be just fine. I have kept my mature starter in the fridge for about 6 months, and it restarts again after a couple of normal feedings. I just usually make sure to pull my starter out and start feeding it about 3 days before I’m ready to bake with it.
my place generally stays at 61 degrees farenheit. Im using all purpose flour myself and its going well, generall a 24 hour reaction. i used water just under body temp when i started it. honestly its only been like 4-5 days so im experimenting. though i do live in a fairly dry area (Arizona usa). so to any who might be put off by not having whole wheat or any whole grain dont worry. oh and i freehand all my stuff. started it with 2 tbls flour with 2tbls water, 24 hours later fed it another 1 tbls water and 1 tbls flour, after another 24 hours used only 1 tbls flour. im using an old dip jar that was thoroughly rinsed.
That's important information. Thanks.
I have a three year old starter that is happily resting in the fridge, sometimes up to three weeks. I feed it twice, it's good to go. I also have dehydrated part of it, just in case anything goes bad and that can keep for years in a jar.
@@lenom1289 how did you dehydrate your starter?
@@kenguru58 I fed it and when it was at its peak, I spread it very thin on parchment paper (a bench scraper helps). Leave it to dry without covering it. It can take long, mine took a day or two. You have to make sure there's no moisture left. Then break it in pieces and in a clean glass pot it goes.
I am truly amazed by all you have accomplished... the little wild kid I used to babysit. Congrats my man!
Michael! Thanks for watching!! I hope you and the family are doing well. Good to hear from you. Tell your mom and dad I say wassup.
You don’t need to throw away the starter. You can use it in your bread. Just add it to your regular bread recipes. It won’t act like a yeast, it will help keep your bread moist. It is called a sponge.
Yes, plus I found in the past that after discarding every day, when I was ready to bake a loaf of sourdough, the recipes typically called for all the starter I had left, sometimes more. I'm not sure if there's something I'm missing, but it seems like all that discarding will just leave you restarting the whole process any time you make anything.
I was looking for something like this. I don't like the idea of wasting anything and totally understand that it won't be a leavener, but at least I can make some yummy bread or tortillas :)
When creating the sponge do you just add all the "discarded" starter to the flour mixture? Or do you subtract the extra starter from the flour mixture.
@@michaelbates9581 yes, just add it to the flour. Don’t change the recipe, just add the sponge to whatever you’re making.
It's the first "recipe" I found for sourdough that discards a piece of it every single day. All the other recipes just say to use a big jar and add like 30g-40g of flour and same amount of water every day so you start small but at the end you get enough starter. Idk im not going to use his recipe at all
As a former home brewer, culturing is familiar turf for me ... I do it casually, not to laboratory standards though. One tip I can share about starting a sourdough culture from scratch, is that you do NOT need to buy or borrow a culture - you can get one going easily enough from the ambient airborne microbes present in your home. In fact, it is difficult to avoid them. If you've already used them before, but for some reason you dont like their flavor/behavior, despite proper care & feeding technique, you have a myriad of choices available for culturing, by having other manually picked strains out-compete the local microbes in your home. Nearly all whole grains and pulses that have not been previously polished, pre-steamed, or irradiated, have wild yeasts, bacteria, and enzymes present on the bran and hulls - they are simply dormant and waiting, like vultures near a carcass, for moisture to awaken them and allow them to multiply. They remain present, both before AND (to a somewhat lesser degree) after they are ground into flour, and can be easily cultured in either form. The simplest and easiest source is simply picking a fresh bag of your favorite wholemeal flour of your grain of choice (ive been using a lot of king arthur white whole wheat 12.2% protein lately). However, ive also captured and exposed microbes from other grains to my current sourdough consortia, thereby allowing them a chance to join the fun, including:
> Jasmine rice from thailand
> Urad Dal (black grams) from India
> Kamut wheatberries grown in midwestern USA
> Winter red wheat, ditto
> Spring white wheat, ditto
> Einkorn, from Germany
> Soft wheat, from Turkey
> Durum wheat, from Turkey
> My Kefir culture, which I use daily to ferment milk at room temp
> Heck, ive even cultured wild microbes from the homegrown jalapeno peppers. To paraphrase prego ... "it's in there" 😋
To culture wholemeal from scratch, just hydrate a small amt to 150%, then feed it daily for 1-5 days (a 1:1:1 ratio is good - discard any surplus during startup ... and keep the amounts small to minimize waste) or until bubbles appear. Keep feeding until can double itself within 5 hrs or so, then it's healthy enough to keep ... just blend some into your existing culture or maintain it as a separate one. Whole grains are a little different, but just as easy - you can either mill them into a homemade flour and culture the same as wholemeal, or you can use the same method used in india and china used to make fermented batter for dosa and biang biang crepes - soak the grains, rice and/or pulses overnight in cool water, then wetgrind in just enough of the soaking liquid to form a thick batter, like latex paint ... then ferment it at 80 to 102F for 6-12 hours (i just put a covered bowl or jar in my dehydrator, and set it for 95F), or until it noticeably begins to rise. It sounds complicated, but i assure you it's absurdly easy.
Once you have an active culture, just follow the usual maintenance rules - keep your active starter small and regularly fed, for peak activity and peak breadth of strains and best possible leavening prowess/flavor. Segregate any past peak (read: overacidified) starter into a "discard" container in your fridge - it's fine for use in muffins, crackers, batters, etc, as long as you compensate for the high acidity, but i never use my discard for making sourdough. Only fresh starter (1-2 feedings) at peak activity (4-8 hrs) should be used for sourdough bread, esp if you expect the sourdough to do most of the leavening with minimal or no supplemental yeast required.
BTW, my starters name is Azathoth. It has yet to meet a grain or flour it cannot devour. 😈
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Addendum: practical sizing
For my active starter, I use 12 oz collins glass, the straight sides of which make the amount of rise easy to see. My normal feedings are roughly 1:1:1 by weight (starter:water:fresh wholemeal, with extra water as needed ... you want it thick enough to hold onto bubbles without letting them rise thru). For maintenance feeding I use 25:25:25 grams, and to make sourdough ill use 25:60:60, then harvest 120 gr, leaving 25gr to maintain. I keep all unused surplus in a 16-24 oz jar in my fridge, which I use when making muffins. I move my active starter out of the fridge when I want it to ferment/rise, and park it in the fridge to slow it down 5-fold, and reduce the frequency of feedings). Its very efficient in terms of ingredients and space needed. Everything fits in a single glass and a small jar, and can be stepped up rapidly at need by 4:1 every 4-5 hrs.
For those interested in further reading on sourdough, I recommend taking a peek at the following supplemental channels:
The Bread Code
@RovingPunster So how does one go about capturing jalapeno microbes? 🧐🤔🤷
Its important to note that most, but not all, of the microbes present on the surface of any sort of grain/produce usually do not originate directly FROM that produce ... rather, they usually just hitch a ride - from where it was grown, and (to a lesser degree) from all the places it resided between the time it was harvested to the time it arrived in your home.
Also, different types of produce tend to have different levels of useful microbes present. Grapes for example tens to be covered with all sorts of wild yeasts and other microbes from the field they grew in, whereas smooth fruits/veg that have been rinsed and sprayed with food grade wax tend to be a LOT lower.
As for culturing, standard methods abound, ranging from casual/sanitary to sterile & meticulous. Which method you use depends heavily on how much ingredient cost is at risk, and how sanitary/sterile your workspace is ... considerable rigor is highly appropriate for say a winemaker prepping a starter for 1000 gals of a prized varietal grape must, whereas a homecook in a non-sterile (home) setting, and with minimal ingredient cost at stake, can get away with vastly more relaxed/casual methods, esp if the result will be blended with other equally casual samples.
Anyway, getting back to your question about jalapenos ... if I wanted to roll the dice on getting some field microbes from say a pepper grown in mexico, one casual method would be to simply pulse it in a wet/dry grinder with clean water to form a coarse wet slurry, place in a clean glass, cover it, and let it relax in a dark place overnight, then drain thru a coffee filter to get a tablespoon of free run liquid. [FWIW, if youre gonna culture peppers, dried chilies tend to be much better than fresh]. Anyway, whatever results will doubtless be a mix of microbes from your kitchen, the store/warehouse, and the place it was grown ... which is fine, because unlike wine/beermaking (where pure strains are vital), the best sourdough starters have a healthy and highly DIVERSE spectrum of microbes.
I rarely culture peppers, but I rely exclusively on wild microbes whenever I make things like Dhokla/Dosa batter from scratch.
Anyway, free tutorial vids abound on culturing/fermenting all sorts of things ... all of it falling into a broad category called "zymurgy". If it interests you, go forth and read. I did.
@@RovingPunsterCan i just put a bunch of different grains , pulses , and flours in jar and capture them all at once?
@@user-pq4il4xo9s It might seem like a no brainer to say yes, and it's very likely you'd get at least a partial success ... but I suspect the odds of getting as diverse a culture as possible might be lower than hoped by virtue of the different microbes present being outcompeted too soon and too strongly by whatever other source has the most vigorous microbes lounging about, lookin for a good fight ... i.e., wiped out before they could even gain a toehold.
In contrast, by initially culturing the disparate sources separately, it gives you a chance to see if they each have something active/viable to offer, and if so to get them healthy and numerous and ready to rumble BEFORE mixing them all together ... then the weak will die off, and the survivors will slowly bash it out to form a consortia that will slowly change until it reachs homeostasis over 1-2 weeks of regular feedings. Think of it as analagous to a gladiator school ... you get a weak mixed bag of entrants going in, and a hardened subset of fighters coming out. The latter perform much better, much faster, and more predictably.
Sorry to ramble ...
That name is pretty catchy, haha.
Demonic sounding name too which is fitting.
Thanks for the extra info.
"Hey mum, i'm goin on holiday, can you sit the sourdough starter?"
I've killed my starter 3x forgetting to get a dough sitter 😂
@@briannachurchill1784 pet abuse
One of my friends once took her family starter on vacation with them to keep it alive! :D
“Can you dough-sit my starter?”
Stick it in the fridge once established, no big deal.
Why, why, why all the waste?!!!!? Just do like I have done with 100% success all the time? Start off with 1/4 tsp flour, any combination that workswith you, add a drop or two of water, mix with toothpick or long matchstick, clean end, of course, close it and proceed to tne next 3 days adding 1/4 tsp flour and drops of water so it has consistency of thick pancake batter. Continue on day 4 -8 day feeding 1/4 tsp flour and water twice daily and voila!!!! Sourdough starter with NO waste and less clean up! It works, try it! 😅😅😅😂❤❤😊
When I was a kid living in Germany, Graubrot was the bread. Decades later, I finally created my own identical (as well as I can remember it, so good enough) loaf using 50% rye with a rye sourdough starter!
So basically my sour dough starter will become my new pet! This seems easy enough. My family eats at least two loves (loaves) a week. I can’t wait to try this. Thank you.
You can really tell you bakes in that kitchen and the wild yeast are partying everywhere. No way I can get that kind of reaction after only 48 hours. Great content and production quality...thanks!
Love your bread videos. It’s therapy. I feel like I finally get the whole starter thing. Thank you
Wow! I admire all the home bakers who have the patience to do this.
this is the best explanation with the least waste that I have come across in a very long search! Thank you!
Bri Bri, you are a champion!! I'm SOOOO excited about my new sourdough starter!! Just rose to double original size today!! My son asked me to help him with it and we are going to be baking together. THANK YOU SO MUCH!!! 😊😊
Got up this morning I am at the start of day 3 with my starter dough- and It has doubled in size overnight ( I Marked my jar) I am so happy- it is like Father Christmas has been - can’t Wait until this evening- that is when I am due to start Day 3 feeding - so delighted thank You 👍
Thank you so, so much! Been wanting to do sourdough for so long, but the tutorials in my language are lacking, so I'm happy I finally found one good and simple one!
This has been the most simple explanation of a sour dough starter I have seen and understood ….excellent and thank you
Hi Bri, I thought sourdough was way too difficult till you explained it. You make bread baking and other cooking options accessible to ordinary people and your presentation is always sparky, humorous and modest. I want to thank you and Lauren for your dynamic channel. You two have enriched my baking life! 🧡
Mine too!
Hey brian, just wanted you to know that i have made a successful sourdough starter following your guide after many failures before this. Thank you. My 2 toddlers also thank you as they are having so much fun making bread with me
Hey Kacey any failures my starter after putting in the white flour didn’t come back to life
Out of all the videos showing how to start the starter your the one who makes it simple, step by step!!
Thank you for this!! :-)
Hi Bri, I just want to say thank you for your awesome videos. I just finished my sourdough starter using your recipe and it turned out so well. Today I am doing my first sourdough bread, hopefully turn out great just like yours..
Thank you for making everything looks so easy to follow..you ROCK!!
Good luck! Glad the starter worked for you
I've been on every social media platform, for the last 3 days, to learn to make a sourdough starter, and this is FINALLY the one! Can't wait to get started! Thanks so much!
Best of luck!
i love this video for starter guide easy to fallow step by step clear without overwhelming beginners and trust when i first started alot of the ones i watched got confusing or had so much info that i got lost thank you for the chill yesty vibes
I have read several recipes but I clearly am a visual learner. Thank you!
Thanks so much! I found your video very helpful, especially how to revive the starter once it's been in the fridge. (feeding it every 12 hours) But I would just say you don't have to throw out your starter! I save it until I have enough and use it in my pancake recipe. Best pancakes ever!.
hi Bri, after watching lots of videos on how to make the perfect sourdough starter not to mention purchasing several unnecessary products, I stumbled upon your video and I feel like I've finally found the starter of my dreams. And I'm just on day one.Thank you for only providing what a newbie bread maker needs to hear.
Good luck! If it stalls around day 4 keep on feeding. The switchover from rye takes a few days
I had no idea sourdough bread requires such a process! But your video has truly helped me and now I'm super thrilled! My husband LOVES sourdough. So thank you! Ready for this adventure. 😎🥖
Thank you, thank you, THANK YOU!! I just finished my sourdough starter and it is BEAUTIFUL! Your video helped me get over my fear and gave me the confidence I needed. And, I actually found making my starter easier than actually making the bread. I'm still working on my strength building folds! GREAT JOB BRIAN!!
Man I literally discovered your channel today and I'm already crazy about your recipes and personality. I'm learning more from you than I learned at Baking school. Thumbs up for you ♥ thanks for your great work !
Thats awesome! thanks so much for being here.
I've found a way to not waste so much starter when you feed it: just heat a non-stick or cast iron pan with some oil in it and plop the starter you'd throw in the bin in the pan, shaping it like a pancake. Salt, pepper and any herbs you might like go on top. When the bottom is cooked, flip it and finish cooking it. The time it takes really depends on how cooked the inside you like. I usually do about 8 min for the first side and about 5 to the flip side, but ymmv depending on how hot your pan is and how high a heat you keep under it. bottom line: the higher the heat, the more crusty it gets, but the inside won't have time to cook before the outside burns
Pro tip:. if you want to have it rise a bit like when making bread, just pop a lid on it at the beginning, so the humidity and heat get trapped inside and you'll have a very fluffy pancake
P.S: if you don't bake that often, you can keep your sourdough starter in the fridge and feed it just once a week. To do so, use 75% of it to make the pancake, then feed the remaining 25% and put it back in the fridge. Or you can leave a small quantity outside to leaven for a couple of hours (while you autolyse your flour, but the times depend heavily on your room temp) and use it to make your sourdough bread
This is exactly what I do with it, as well. Have been doing it for years. The starter pancakes taste great with some natural peanut butter and jam! 👍
Thanks for making a straightforward and easy to understand video on how to make a starter.
You are a great teacher and communicator. Bravo.
Made my first sourdough bread using that starter and it went out perfectly. Thanks bro Bri.
What happens to big jar starter?
This is the first recipe I used that actually works!! I started it two days ago and am actually seeing growth ! So exciting! Instead of discarding the original waste I put it in another container and used it to start another one just in case I messed up . Using wheat flour and instead of
AP with the rye . Seeing growth there too! Thanks you explain stuff so well.
you are a natural scientist at heart and we love you keep on the good work
Tried at least 3 other recipes and this was the only one that worked! Thanks a million!
So well explained. Brilliant, down to earth.
Thank you very much!
Since most people won't bake daily, or maybe even weekly, I feel like one crucial part you missed is the fridge maintenance option, or whatever you would suggest, to be less wasteful with flour. Cheers!
I appreciate the feedback. I agree I should have included those details. I need a dischord with the audience to help me vet the scripts!
You can also use the "discard" to make crackers, some fried pancakes or waffles, banana bread, etc.
@@magdadelgado5201 Oh, thank you! I was wondering if there was better use for the "discard" (because there was way too much of it to just go to waste, and I was wincing and panicking the whole time because wasting food is a crippling phobia for me 🤣)
@@_bobesa_ or use the drying out process for the starter (72h in a thin layer) and you can store it indefinitely and then reactivate.
@@magdadelgado5201 Oh, thank you. I'll look into the method. 🙏🏿
You’re my favorite baking UA-camr. You helped me get baguettes down and not struggle so hard with shaping. The wet hand is genius
Great job Brian! Enjoy how you put a little science behind the methods with at the same time having some fun with the process.
Your videos have been a big inspiration on my cooking. I recently made a few "no knead" loafs in my new dutch oven, and it helped me decide to try capturing my own sourdough starter. I am following your instructions, and not even 48 hours in I'm seeing impressive signs of life! So I wanted to say thank you!
Yup, I had 'movement' within 36 hours of initiating the Starter, but it 'died' during the 5th day so I am starting again ...
I was just thinking about making a sourdough starter this week - so glad I found this content! This channel is seriously underrated.
Thanks Scott! and thanks for taking the time to comment.
I don't see underrated channels ;)
Ooo
One cool thing I found is to take some of that starter that you get rid of, is to just save it in another jar, put it in the fridge and take some of that refrigerated starter and put it in a skillet and cook it a little bit. It tastes pretty good.
I have really been struggling with a starter and so far it’s been three failed attempts. I appreciate this video so much and I have very high hopes for my fourth try thanks to you!
I’ve come back to this video a few times throughout the process- super handy. Thanks!
Just discovered your channel and it's so professional (well duh, you're a chef), yet approachable. Absolutely stellar content. Also you give off like, MAD Anthony Bourdain vibes when you cook 👍
Thanks for watching Rachel! AB was/is a real inspiration for me (and most people who cook probably...) glad you are liking the channel. Thanks for the nice comment
1. Capture
2. Cultivate
3. Care
It was right there, Brian
I would like to thank you so so much.
This video has sparked so many relationships with me and bread and so many other people.
It is simple and works every single time.
Much love to you Brian
Love love love your sourdough videos. Thank you so much for sharing your knowledge.
This makes so much more sense than anything I have read. I am hyped.
Thanks dood.
Another great video. I recently tried drying some of my starter for long term storage (spread the starter thinly and evenly on parchment paper for a few days then once dried, I broke it up into shards and stored it in an air tight jar). I haven’t tried rehydrating it yet but I’m looking forward to seeing how that goes.
I’m willing to bet that’s going to work just fine! Good luck and thanks for the nice comment.
how did it go?
There is sourdough that is sold that has been dehydrated and packaged for individuals to rehydrate.
I so LOVE that this doubles as a solid science experiment, showing evolution in action... Delicious!
I brought back a starter from Italy after a trip in the Dolomites. I had brought this with me in a jar and placed it in my fridge in the motorhome. No problem. 2 weeks later started baking sourdough breads. :)
Thank you for the great tutorial, following your instructions my starter does exactly what yours did! Zero experience here and it’s great! I have a question regarding the flour for maintenance. Why don’t we use the 35g or rye/ 35g all purpose for maintenance? Why only white flour? I am assuming it makes no difference for the bread to rise?
Very useful and easy to understand info. Let’s eat this thaaang!
I’m glad you dug it, this was a surprisingly challenging video to make.
Thank you for your awesome channel and information. I am currently in the Dargel (a kind of wilderness in SA) making my sourdough bread treading water into the changing timelines. 🙏
This was my second attempt at your recipe and was successful this time. I warmed my water up to 85F and used an organic rye flour. It was thriving strong since day 1
Hey Brian, great video. But we should scrape the container clean always. Because the dry bits on the side are most likely to mold.
So I advise that not only you but the viewers should clean the dry bits of their container for general health of the starter. Otherwise
Great video. I used straight up blended whole wheat seeds. That yielded a great and healthy starter.
Addicted to your channel bro. Awesome work.
Thanks for watching!
Thank you, thank you, thank you. It's been a sourdough rollercoaster since I started this bread thing during the pandemickey !!!! I've got this.
Great tips, followed this with Spelt and Rye and it turned out great
After running into your channel thanks to UA-cam algorithms doing their mysterious work, I now started making my own sour dough starter. Hopefully I’ll be able to bake my first bread next weekend!
Thats great thanks so much for watching.
After two days my starter easily doubled in height, so I figured I could use some regular flour mixed with rye flour. But since then it won’t rise any more. There’s still some bubbles forming, but no rise. I guess I have to start over and use only rye flour.
@@ronderksen same happened to me. I did the test with the water and it failed.
@Alessio Masini you should start from the beginning and what I did is. I took 25g of starter then mixed it with 50g water, 20g normal flour and 30g rye flour. It worked perfect.
@@ronderksen Same thing happened to mine. It went crazy on day two with just rye flour, then when I started incorporating unbleached AP flour the thing just went flat and nothing is happening despite continuing the schedule. It smells strong but I don't see any activity.
Enjoyed your sour dough beginner video (and others for years) and watched this. I feel more confident and will eventually start my first loaf. I'm also really happy to see you grow from under 400K to closing in to 850K! keep up the great content!!
The best explained starter I’ve yet seen. Thank you
Thank you for making such a simple but yet detailed explanation for starting a sourdough starter. Following and liking all your videos!
Question: How many loaves can you make with the starter in one day? How do you increase the starter amount if you need to make more dough in one day?
Hey 👋 Quick question :) I started my first starter ever to day *insert panic here* and I was wondering how sensitive the starter is at the 5 day mark? I’m going away for a day and I’m wondering if I should bring my starter along to feed it or will it survive 24h without a feed? Thank you a lot for the extremely approachable instructions!
Hi Brian, I love your videos, btw. This is my first sourdough starter. I'm on the 2nd day in the process. I remember my grandma and my aunts passing stinky dough in containers to feed growing up but never understood. I had forgotten all about it until i came across this video. I have been learning with some of your videos and I am ready to venture into sourdough. Thank you for taking the time to share. 😊
Thanks, this is the easiest to understand vid on making the starter for me.
Thanks!!! And props for your channel!1 Very cool place to see!
Thank you for watching.
Hi Brian! I am enjoying your channel and have been trying your pizza recipes lately. I assume that the water could be already dechlorinated bottled water, yes? Also, I would love to see you do a pizza video using sourdough starter for your yeast. That would be very cool.
“I really like talking about bread.” LOL. Thank you for this teaching. Sourdough was such a mystery for me. I now feel confident enough to jump in and give it a go.
Hi Brian,
You have a great way of making video's.....I love it 👌.
i am backing bread with normal yeast for about a year now and i like to step up to sourdough baking.
So, with youre help here i wil start my journey 😊.
Thanks for sharing and greetings from Holland.
Thanks 🙏🏼 Brian, I learned a lot. Greetings from Switzerland 🇨🇭.
Thanks for watching and thank you for taking the time to comment!
Hey Brian, I’ve loved watching all your videos. Watching this one, I’ve decided to dive in and have a go myself with a starter!! Question though… once I get to the stage where I can use the starter for bread, 1. what do I do with the discarded starter? Can I fry it in the pan? 2. If I want to slow down the process and put it in the fridge, do I feed it once a week? If so, do I take it out of the fridge, give it a feed, then put it straight back in the fridge for another week? If that’s right, then if I want to start baking again, do I give it 2 feeds for say 2 days prior to using the starter?
If you could please answer these above, it would be much appreciated. Thank you.
This is the perfect q. Brian would love your thoughts on this…
I would love to know too!!
1. You can make lots of things with discarded starter examples- pancakes, muffins, ect.
2. You can put the starter in the fridge for weekly feedings. When I take mine out of the fridge to use it, I feed it 1.1.1 ratio and use it after it doubles. (Usually 3-4 hours)
3. Someone in the comments mentioned they cook their starter a little bit in the pan and they like it. I haven’t tried that so idk how it works.
Hey, Bri! Just reading through some of the comments and suggestions. There are lots of great ideas there. I really hope you follow up on them. Your videos are fun and interesting. Keep experimenting and learning and teaching us from your knowledge. Bri is our guy! Forget the rest you’ve found the best!😂
I am so glad I stumbled upon your Sourdough Starter. I have attempted 3 batches in 3 weeks. I think, thanks to you, I finally have it! The first try was another recipe with whole wheat flour. It never did anything beyond vaguely resembling mud for 8 days. I gave up on it. Then I found your recipe. I was getting there, but clearly a few days slower to get going than yours. I think my house was too cold. I decided to periodically turn my oven on for a minute to get some heat in there and use the oven as the resting spot. But, one day, I turned it on and forgot about the sourdough. I had to start again. This time, I am keeping it in my bedroom where it is a bit warmer and I am keeping an old hat on it. Day 3 and I am having the best success yet! Thank you! Also, now that I have finally got this, I would love some discard recipes. It feels so wasteful to toss it in the trash.
Hey Brian, such an awesome channel! 🤯🤩
I’m struggling with something… how much starter do you use to bake one bread? Now I’m working with your poolish bread recipe and it’s awesome and I know how much starter I must use. Now I want to start baking with sourdough and I don’t know how much starter is good.
Thanks man! Keep up the good work ✌🏻
Thank you for watching.
Thank you for a great clear explanation! Another person empowered!
This video got my starter out of limbo that it'd been in for weeks thank you.
Love it! Disappointed their was no dance number with the jar at the end! 😏🤘
Haha there is never enough dancing in my opinion.
I wanted a “let’s eat this thing” fake-out 😂
Something to think about:
Some people save the starter they toss when feeding the sour dough starter and use it so they don’t waste it.
Some people say that they collect this tossed starter every day in the freezer to make something as well, like crackers or whatever.
I say just make 2 batches??? 😭
Back again bc I threw my starter away when I thought it was moldy but really it was just over fermented in the fridge. Ahhhh!! Annnnyways, on day 3 with my new kid and it’s bubbly and happy. Thanks again 😁
Inspiring - Lots of fry bread with the throw out parts - yummers!
Is there any way you can make a starter and when its "complete", store it in the fridge and only feed it like once a week?
I have a question if you arrive on day 6 and your starter doesn't float do you repeat the 75-gram process one more time or just leave it to sit for another 24 hours. I just love your way of describing how to do things you are a natural sharer of knowledge. Thank you so much.
Curious on this. Did you ever get an answer?
@@katiegravelyno not a word
Thank you for a GREAT RECIPE!!! My first try at this recipe I over baked it!! My husband really liked the crust as it was hard and crusty! He's German and they like things that are hard and crusty! My second time around it turned out out fantastic!!! I'm in the prosses of doing my 6 day starter using the Rye flour and hoping that it will give me the more sour flavor that I'm looking for!
Thank You
Lynnette
You are so welcome!
Bravo! To Best Bread Professor on Earth! 🏆🙏‼cheers Mike
Thanks for posting these videos, I've really enjoyed them! I decided to go buy some Rye and give this a try. Phase 1 worked great, and within 48 hours my rye started had expanded to the top of the jar! But Phase 2 isn't going so well. I'm 6 days in, but ever since I started doing 35 grams all purpose and 35 grams rye flower, I have seen very little action in my starter. Some bubbles, but that's about it. Is this normal? It's definitely not behaving like your video.
My house is a bit cooler. Winter weather in Utah and definitely higher elevation. Do I just need to give my starter more time?
Thanks for watching. I would use some warmer water to see how it goes. Consistent feeding will definetly yeild results. Are you feeding once or twice a day?
@@BrianLagerstrom I’ve been feeding once a day using room temperature, filtered water. Should I switch to twice a day?
Same here! Not sure if this will help but I switched from my Japanese bread flour (11.5%) to some very strong Canadian flour (14.9%) and also fed it twice a day. It passed the float test yesterday and I just baked my first sourdough ciabatta✨ It was amazing!
(I don't have any AP flour so I just mixed my bread flour and cake flour(7.4%) and the final protein content is around 11.9%)
Thank you so much for making this video! I started mine exactly as you did. It did the exact same as yours and looked great, but when I added in the 35g of unbleached all purpose flour and 35g of rye I’ve had no bubbles or doubling. No action and I don’t know what is happening 😭I used Arrowhead Mills organic APF unbleached and Bobs red mill organic stone ground rye flour along with filtered room temp water. Should I start over again?
I have the exact same problem, did you manage to overcome the issue?
I’m pretty much right there with you guys.. wondering if my “room temp” is not warm enough.. we hover right around 65* Fahrenheit
Same!
The end is my favorite part. 😂 I started mine today. Hope it works. Thanks for the video and the laugh 😊
Wow, who knew you could get a loaf that handsome without all the stretching and folding. I've gotta try this, this weekend!
question: I plan on trying this out but, do I need to store the starter on room temperature when it is finished and with that feeding it daily? Or can you also keep it in the refrigerator. If so how often do you need to feed it then? How long can you keep it in there till using it etc?
why does this comment have 6 likes but no answers GIVE US ANSWERS
you can keep in fridge, in the beginning feed at least once a week, when its mature it doesnt need to be fed that often, when you want to use it grab 25g of it a day prior and add 100g each water and flour
I was told I could use whole wheat flour to start the starter (I don't have rye flour). Will the whole wheat flour work as well?
Yes it will
I also used Whole Wheat for mine and it turned out beautifully.
Oh hi Brian! Thank you for the sour dough video and I love the non copyright soft jazz music in the background. Keep up the amazing job! 😁
Thank you, Brian, I'm starting this weekend. I'm hooked.
I am following this recipe currently and the first 2 days went great. The starter doubled in volume for the first 2 days using rye flour.
Last night I added unbleached AP flour (arrowhead mills brand) and the starter activity stopped. There are no bubbles visible and no gain in volume.
I tried making a starter before and the same thing happened when I added the unbleached AP flour.
Is this normal? Should I continue using the unbleached AP flour?
Keep going it will happen at like day 5
I’m in Finland, land of the dark rye sourdough bread. Can I just use rye for the starter or is AP necessary?
Rye is all good, you can definitely go 100 percent. Thanks for watching Finland
@@BrianLagerstrom Thank you so much for taking the time to read and reply🥰
Excellent video on baking bread, absolutely awesome. Many thanks.
Starting this today, Bri. I'll keep ya' posted.