How to Make a Sourdough Starter from Scratch
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- Опубліковано 16 лют 2022
- Build a strong sourdough starter even if you've never done it before. Then use it to make my favorite sourdough sandwich bread: • Sourdough Sandwich Bre...
To start:
60 grams unbleached and unbromated whole wheat flour
60 grams non-chlorinated water
Mix, cover in a paper towel and place somewhere warm (75 degrees) for 24 hours
Day 2:
60 grams starter from day 1
60 grams unbleached and unbromated all purpose flour
60 grams non-chlorinated water
Day 3-Forward
60 grams starter
60 grams all purpose flour
60 grams water
Your starter is ready when it doubles in size within 2-6 hours of a feeding, smells like yeast or bread, and floats when dropped in water.
It can take 7 to 21 days to see a starter activate so be patient!
King Arthur All Purpose Flour: amzn.to/3LHgeKw
OXO Pull Out Scale: amzn.to/3sR8o8z
Pint Mason Jars: amzn.to/3rUW1ZU
My favorite sourdough bread book: amzn.to/3rWQtxP
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Thank you for posting. This really helps with the process.
Thank you
Thanks for posting this Rachel. Now I just have to get into the kitchen and do it!!!
It's really simple overall. Just takes 5 minutes to feed!
Thank you so very much...
Thank you for sharing i will Be going to the store to buy my flour tomorrow I cannot wait to try this sourdough starter
You're welcome Regina!
Can you do gluten free lectin-free recipes as many more people are now suffering leaky guts and won’t be able to have wheat flour, rice flour, potatoes and other lectin high foods?
Oh I can't wait to do this!!
Years ago I had a friendship bread started I used to make cinnamon loafs ...for gifts.
This is a very different kind of starter from the friendship bread, but I'm sure you'll get the hang of this one!
@@FeastandFarmCooks I can't wait to make some bread with it. I recently bought my first bread machine. I've had gread success with whole wheat bread so far.
Will this starter be able to be used in a bread machine?
Hello there! I just wanted to thank you for showing me this recipe for Sourdough Starter. I had no idea what it took to get it going. I’m tickled that it doesn’t take a bunch of expensive ingredients. And to think of all the paste we made for glue in school! That’s a lot of Bread! I’m not much I to sourdough myself but my brother lives with me now and he loves it. I’m gonna start a batch tomorrow morning. Wish me luck! I am new on your page and look forward to seeing more of your videos and recipes. Thanks so much! Jilli
You can do it Jill! Very good luck and just be patient with it. It will come alive when it's ready.
Thanks! Mine finally doubled on the 12th day. I'll float test it after it doubles a few more times.
So did you have to feed it everyday or every certain hours (every 12 hours or so)
That seems like a lot of wasteful discards!
Thank you for this video.
Did I correctly understand you to say that organic flour takes longer as you put organic flour in your bowl? I appreciate your help.
Organic takes longer to activate when making a STARTER. Not when baking with it in a recipe.
Thank you for posting this. This might be a silly question, but when I'm feeding it, do I need to wash the container before I put it back?
Not until it gets gunky and you have too. 😉 I only do it every few months.
Thank you!!
I do have a question though. I started my started using King Arthur All purpose. Can I feed after the initial start with King Arthur bread flour or would that mess it up?
Switch it over a little at a time. It will probably be fine. One thing to consider though: bread flour is more expensive than all purpose. Are you sure you want to make that change?
@@FeastandFarmCooks l was told to use bread flour because it has a higher protein percentage? I honestly just don’t care which I use as long as the bread turns out amazing 🤣 of course, I would prefer to use the cheaper flour so, if it will turn out the same then that is what I will use. I can’t believe the prices of bread/artisan flour😬
I am new to bread making (I’ve made rolls, and bread from the roll recipe and my g grandmother beer bread but that is the extent of my bread making. I know that my bread felt “heavy” if that makes sense? I used all purpose flour (either Hudson cream of white lily)
If you're going to make sourdough you can use regular non bleached all purpose and save money. But when you bake an actual loaf, it's best to bake with a bread flour of the same brand as your starter. And I will say that beginner bakers almost always make heavy loaves. Usually from adding too much flour during the kneading process. You'll get better at it as you practice more. Sourdough is a bit easier in some ways. :)
At what point would you be able to keep the discard?
Once the starter is bubbling and active it's fine to save it
I have a question. You say to discard anything over the 60grams. Since you are matching the 60 grams each time with the added flour and water, can’t you keep the excess to startup another jar by adding equal parts to whatever the excess amount is? Like if the excess is say 40grams, couldn’t I save that and add 40grams of flour and 40grams of water into a different jar and so on?
Hi there--great question. When you are building your starter and it's not fully activated yet, we are removing that half to keep the pH correct and avoid growing bad bacteria. Normally I would say yes--use the discard to start a new starter but ONLY after the starter is established, bubbly and being used to bake. The discard in the early days would need an extra half removed before feeding to keep that pH in control. Let me know if that makes sense. --Rachel
@@FeastandFarmCooks Thank you for replying:) I have a question about your answer. Does it matter which half I discard?
Sorry for my slow reply here. UA-cam doesn't alert me to replies! No it doesn't matter which half you discard.
@@FeastandFarmCooks Thank you so much for responding:) If it doesn’t matter which portion I discard because they are both as “fresh” as each other when starting it, I don’t understand how the ph would become any different moving forward with using both portions as starters in two separate mason jars from the portion you save compared to the portion thrown away. It just seems like wasting what is just as good as the portion chosen to keep.
@@getyourcardsstraight5893Hi I keeping both and feed both in different containers and they're doing great. I didn't waste anything 😊 I am on Day 8 now. Double in size and doing well
I just watched this video for the third time! LOL I have a question. What if it's 17 degrees outside, and I don't keep my apartment that warm? Is there somewhere I can place the starter where it will be warmer? I don't want it to sit on the refrigerator where it could fall off. Also, does it have to be all-purpose? Is there a such thing as gluten free starter?
I own a bread proofer that I set my jar in, but you can put it on a heating pad if you can remember to turn it off or wrap it in a warm towel to help the process along. An electric blanket will also work for short bits of time. A traditional sourdough starter is made with wheat based flours but there are gluten free ones out there. You can check out this version for more details but it works exactly the same way: www.bakerita.com/how-to-make-a-gluten-free-sourdough-starter/
@@FeastandFarmCooks wow that was fast!!! Thanks for your help. I’ll look into it. 😊
Or get an inexpensive heat mat for seed starting/reptiles and place your jar on top of that. Mine works every time, and there is a dial on the cord to adjust the heat temperature.
Is the next video you mentioned waiting in the wings? I went looking for it but don’t see it?
Hey Lynne, help me out a bit. What did I say was waiting in the wings? A recipe? A tutorial on something? I don't remember using that phrase so I'm not sure what you're referring to. EDIT: Was it about storing a starter so it doesn't need to be fed so much?
You mentioned that in your next video you would talk about how to expand for more loaves, maintaining it and how to refrigerate
@@lynnesandifar9481 yep! Gotcha! I haven't made that one yet but I will make that a priority.
@@FeastandFarmCooks thank you so much!
Can this be made with wheat gluten flour?
Clarify your question for me? Wheat is the flour I used here.
Can you use all purpose or bread flour. my body can't tolerate wheat products.
Can you clarify your question? All purpose and bread flour are both wheat products.
@@FeastandFarmCooks I can eat a little wheat product but only a sandwich. I cut bread in half. When I eat a lot of bread products, I love yeast rolls, I accumulate a lot of mucus in my throat and I make an ungodly noise trying to clear it, Margie
If you keep chicken. Keep your discard and toss it to the hens. THEY LOVE IT and its a healthy treatm
They do! Thankfully once I have a starter up and running I never have to discard after that so my chickens will just have to eat their regular dinner. ;) But yes that's absolutely true!
What do you do with the discard? Do you just throw it away? That seems like such a waste.
There's video here on my channel about how to make a very large or very small starter so you don't have to waste but no, if you want to you can add discard to lots of other recipes. Do a Google search for sourdough discard recipes and you'll find them. They don't classify as sourdough recipes when the discard is used--it's just there to add flavor and tang but that's an option. I just prefer to keep a small starter and waste less.
Cannot locate the next video. What is it called please?
Well...that's because I haven't made it yet Cheryl! I'll try to get it done soon.
My starter is 10 days in. I am not real sure what it should look like when ready to use. I’ll try the rubber band.
It should double in size within 4 to 6 hours after feeding, it should smell like tangy bread, have lots of bubbles, and float on water. Did you see all that at the end of the video? I covered when it's ready to use.
All whole wheat is either organic or heirloom. There is no genetically modified wheat berries grown as of yet and from what I've been learning, wheat doesn't have any big issues in growing and therefore no need to genetically modify it. I home mill all my grains to make flours, cereal, etc and buy 45 lb buckets of all varieties of grains and beans for baking and cooking. The only difference between grains including wheat berries is the amount of protein and gluten. Bread needs high amount of gluten to rise. There are alternatives for those gluten i tolerant. Spelt- an ancient grain is very similar to wheat and has been found to be easier to digest. Whole grains naturally have good bacteria and enzymes so when their milled to make sourdough they Ferment faster. Example whole wheat and Rye. Its so much fun to bake healthy creations. 😊
Well they aren't GMO--you're right about that but some farmers do spray their wheat at the end of the growing season with glyphosate to get it to dry out faster. And of course organic or not, glyphosate has permeated everything out there on some level. That's just what we have to live with. Here's a link to the use of glyphosate on wheat harvests: extension.okstate.edu/fact-sheets/glyphosate-use-as-a-pre-harvest-treatment-not-a-risk-to-food-safety.html
Is there any chance you could list the ingredients in cups, tbsp, etc? I notice that the majority of recipes for sourdough uses grams. Why is that? Thank you for your help! And please know that I don't mean this as a criticism. This is just new territory for me. ❤
When baking anything, grams are universally accurate. That’s why you’ll see it used so often. I don’t make any of my sourdough breads in customary measurements because there can be so many variables with measuring that way that I just can’t guarantee your final product will work. Once I started using grams, I discovered that I loved not having to dirty up lots of measuring cups or bowls. Baking accuracy (and your best loaves of bread) will always be in grams.
I have tried 3 times to make the starter. My starter is really liquid compared to yours. I used a scale and used 60 grams of flour and 60 grams of water so am not sure why mine is so runny but will keep trying
Hey Julie, so given when this video was posted and how many times you've tried in that time frame, you're giving up WAY too fast. Starters take up to three weeks or longer to do what they should. Make sure you aren't using bleached flour or tap water and just keep feeding it.
@@FeastandFarmCooks I think I thought I was doing it wrong because mine is not doubling after 4 days. I live in the Bahamas and am using Robin Hood flour and our water is rain water. I love your videos and thank you will keep trying and leave this one longer to see what happens
I was using bleached flour! Bought unbleached and will try again
@Feast and farm Cooks it worked am on day 5 and it doubled within 4 hours,question how do I maintain it if I refrigerate it ?
@@juliefarrington8245 don't refrigerate it yet. Feed it another day or two then get it stronger. Then when you feed and it doubles, you can refrigerate it while it's at its tallest in the jar. Feed it once a week with the same weighing process and let it warm up and rise if you want to bake, or stick it back in the fridge if you don't.
Why wouldn’t you just use the other half and do two batches instead of throwing it out ?
It has to be discarded in the beginning to keep the pH correct so you don't grow mold and bad bacteria. After the starter is established you can make any size you'd like, but if you keep adding to it you'll have a gallon in a few days!
I think he was asking what’s the difference between what was thrown away and what was kept for further feedings.
How did you decide what half to throw away and what half to keep?
Why 62 g and not 60?
I'm not perfect and probably didn't want to bother taking out two grams. ☺️
@@FeastandFarmCooks I didn’t know how exact it needed to be.
A gram or two off is okay
Don’t use organic, use the one sprayed with glyphosate!!!
Why?
This is not the same as I have seen others say and was much more like pancake batter.
There are lots of different hydration levels people use for their starters. I really like this one and it works well. Have you tried it? Were you successful?
Too complicated for me, i doubt our ancestors threw anything away, they wouldve used it. Also, they would have allowed the container to breathe,
so the wild yeast in the air could find the starter and help the process.
The paper towel does allow air flow. And, actually the yeast has been shown to be present on the yeast naturally and doesn't actually come from the air. At least that's what I've read. The lactic and acetic acid that's unique to sourdough is produced directly from fermentation. I cover with the paper towel to keep any foreign objects from getting in. The last thing I want is a speck of food or something contaminating it. And you only throw away in the beginning to keep the proper pH so it will grow good bacteria and not bad. There's a second video on how to maintain a very small starter.