How to make Sourdough Starter in 1 minute video
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- Опубліковано 1 лют 2021
- More detailed recipe • Sourdough Starter in 8...
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#sourdoughstarter #sourdough #short #shortvideo #howtomakesourdough #bread #yeastfreebread - Навчання та стиль
I would wake up in the middle of the night and ask myself, “Did I feed the little bugger today?”
I can attest to this- I have actually done this. It’s like a pet 😂
Name it
I leave mine next to the kettle, so in the morning. While waiting for the kettle to boil I feed my starter, I called her Doughlene.
@@alisoncauser2955 I can hear Dolly Parton singing away right now, "Doughlene, Doughleeeeene!"
Yup, I named mine Bob... What About Bob is one of my favorite movies, of course... but, as we would get ready to go to bed and my husband, if I didn't remember, would ask "what about your thing, didn't you day you had to feed it?" So Bob just came out of my mouth.😂😆🤷♀️😊
I can't remember to take vitamins daily 🤣 only reason I haven't tried it yet
After first 7 days you won’t have to take care of it daily. Probably likes once a week or as often as you will bake bread 🥰
Lol 😂 good one, I feel yeah. I’m on day 4 I’m seriously having trouble with the grams .
😂😂😂
This is amazing, I've always wanted to learn how to do starter for sourdough. Thank you for sharing.
Sourdough is amazing! I do it for 3 years and just can’t get enough.
Thanks for this short informative video. It’s just what I needed. Thanks!
Welcome 🤍
I love this video. Small quibble: I wish you'd listed the ingredients in the same order for each day.
Nice 😊. I did mine soaking some dates, raisins & and an apple in the water for a couple of days & used that water to make the starter, yum yum
I love sourdough starter they give good bread
Thank you for showing what the starter looks like on multiple days. Today is day 3 for my starter and I see some bubbles and some growth. I am using a starter recipe that’s just water and rye flour, but I’m hoping by day 7-8 mine looks similar to yours.
You’re welcome. I am so excited for you. Sourdough journey is so fun and so much to learn. 💓💓
this was informative thank you i will make sourdough bread for my birthday:)
You’re welcome 🥰🥰
Great idea!
What do you do after day 8 to maintain the starter??
I've heard that you can just put it in the fridge (to slow down the metabolic rate) then only feed it once a week to maintain it
Do you leave it on the counter or in the fridge?
Thanks! I hope this time I can do it ❤
Great video!
Thank you. Appreciate your feedback 🌟
I recommend using a spatula to swipe the years down the edges, you’ll see what your working with
How much time you need to wait before you reach the maximum potential of the yeast like fews weeks or 100 years ?
Thank you! 😊
I've been trying for two years and I cannot get starter that consistently floats. It's got bubbles. It rises in the jar, but only rarely do I get it to float. The bread is hit and miss. So I now add sourdough for flavor and add some yeast for the rise. Life is SO much easier now!! LOL
Can you substitute the rye flour with another flour? Thanks
*I made active starter within 24 hours.* By day 2, I starved it and fed it more flour on day 3, and it tripled in size-super active starter. Use the amount of starter for your leaven or bread, and leave a little starter in the jar. Cover the starter with excess flour and do not mix it, and place in fridge until you're ready to make bread or pizza. Take it out and add water and mix well.
I just showed you how to create starter with no discard, and optimized storage. You're welcome ☺️ 🙏🏼
👏👏👏❤️
Do you refridgerate during the process?
Leave at room temperature, place in fridge after it's active
What do you do with that extra starter when you add it to a new jar? Just throw that away??
Usually, yes. But there are ways of making it without discarding any, look for videos. You start with much smaller amounts and use only rye flour.
After the first week, how often do I need to re mix? Thanks!
Man this discard thing is sooo unnecessary. My starter is fed in a 1 to 1 ratio and i don't throw out some starter everytime i fed mine. Its super strong. After I fed mine it usually doubles in size 2-3 hours later
This video shows how to make sourdough starter. That is different than feeding sourdough starter when you already have one. This is the feeding process ➡️ ua-cam.com/video/jnT8Ml3V6-g/v-deo.html
I think it is about howmuch glucose it can feed upon.
здорово!
What do you do with it after day 8 and also when you’re not using it to bake with.
Put it in the fridge.
@@Blueskies1180and if we want to use it should we let it be at room temp for few hours or just directly use
I just used unbleached flour, just eyeballing the flour and water and in 6 or 7 days I got my very first sourdough starter and made the bread. Just remember, the starter kinda needs to be of pancake batter consistency
What do u do with the discard from day 1 to 6?
after you have the starter ready, how you store the left over? so you can keep using it.
The fridge and dont feed until like the night before baking
I'm thinking of starting to learn how to bake sourdough. But it seems tiring and complicated.😅
Making sourdough bread is like styles hair. You will get better and better. It’s seems difficult but it’s just water, flour, and salt. There are so many ways to make it… your bread should taste good even if you don’t make it perfect. You can do it 💪🏻
after day 3 what amounts do you put in ?
You can store the starter up to 2years??
Yes you can, or even longer. I have read about one Etsy shop that sells their own starter that has yeast existing since the 1800s because the mother who owns it bought it from an old bakery that kept it alive since then, and she had her own starter to make her favorite recipes for her kids and they named it Bodie. XD I love the name. Once taken care of properly, it can outlast generations.
What about the recipe for the bread you showed?
So you will only get some of the starter you made from the previous day to the next until you reach 8th day? what will happen then to the starters from days 1-7? Im confused
Some people discard half? I’m brand new to the process, never made a starter, so I’m curious on the process.
What about the first beakers having yeast and flour? Will we use them by mixing all?
It’s sound complicated but i would love to try
You can do it 💓💓
What do I do with the cup ou day 2?? Do I put it on the starter from day 1?
What do you do after day 8?
I can't remember if you put it in the fridge and how often to feed it. Is it once a day till active?
After day 8 What should i do?
Do i have to use rye
So, can you do it with pure barley flour, and do you keep it in the fridge, or room temperature?
It's aliveeeeee! It's aliveeeeee!
Do I have to use rye flour?
where do you keep while feeding your starter?
What the normal smell should be like cuz mine almost smell like it went bad I cant tell?
It has to be rye flour?
Can i use gluten free flour?
How to maintain the starter? Keep in fridge and feed once a month? What to feed with flour and lukewarm water?
What happens when you run out fo you keep doing it over and over again or not
Always leave a little starter to feed with fresh water and flour and make more for the next time. If you use it all, you will need to start from the beginning.
I’m on Day 8 and I just fed my starter - I’ve seen bublbles started but only 1/4 it has doubled. I know she said that by end of day 8 do the water test to see the float but what happens if by here isn’t ready . What quantity should I use on Day 9 ?? Please help 🫶🙏🙏.
How to preserve mature starter?
Is rye flour necessary?
😊
So this is a no discard starter ?
(I hope so ! I would like not to need to discard)
Did you throw away the stuff from day 1 and 2?
Seems like your ratio of white flour & rye flour is 1:1; if I don't jave rye can I just double the white flour?
Now what happens if all you have is flour?? But no rye flour?? Can I still use my regular flour only for the starter?? I've made one from December 2023 and I feed once weekly. But no rise. It never passed the float test nor it looking like it was ready.So this time I bought King Arthur flour and I'm going to start all over again. Then I tried to add king Arthur flour with 5:5:5 to my starter from december and left it out and nothing happened.. any tips??
How's your water, is it chlorinated? I also started one in Dec '23 and all I've ever used is unbleached AP flour, cheapest crap you can buy. It pretty much triples whenever I feed it (1:1:1). I've been using rain water and snow melt water, mine's always had a bag over it so none of that "catching wild yeast out of the air" nonsense. Sometimes it sits in the fridge almost 2 weeks and still more than doubles just by taking it out and letting it warm up.
I followed all the steps and on day 8 its not floating in the water...do I start over or is there something I can do?
What if some of it floats and some sinks?
I don’t know if this is a stupid question, but how do you use the starter to make bread? Do you just put it on a tray and cook it or do you need to add lots more flour? ❤
You mix it in with the dough you make.
do i have to open the plastic/lid a little to let the air in? i always leave it shut (on a glass jar) but mine has never really risen so idk if this is one of the factors why😳
Are you using chlorinated water? If so, start over with bottled water non chlorinated, and it should work. Also, I used a coffee filter and an elastic band instead of the plastic.
Is it suppose to be watery or sticky
Do you refrigerate the starter in between feeds while you first get it going?
If you are not using it daily then refrigerate to slow down the fermentation process.
When you first make the starter, you have to feed it on time. No refrigerator needed
I had no idea that sourdough was made like this 😂
Looks great, but try to avoid using metal spoons to stir it. The yeast breaks down the tiny metals and can kill it
Use what instead? Silicone/plastic/wood?
@@chindo_translator any of those I'm sure are fine, silicone is probably best! But do some research online, I'm sure that will help you
Do you refrigerate each day or no to allow growth?
Did you refrigerate it? I just started mine.
What tobdo with leftover
Do you need rye flour or can I just use bread flour?
U can use bread
Is it rye sourdough flour same with rye flour ??..coz I'm using your recipe but why it's not same as your texture 😅
I need a.beignet recipe for yeast
Starter. Also traditional measure
Would very helper.
THANK YOU 👏
Wait, we don't have to add yeast?!
2 years old??? Is it save to eat sis?
If its baked,the benefial bacteria die right?
While the dough fermenting, the good bacteria helps to break down the gluten so your stomach doesn’t have to do all the work. Makes it easier for you to digest.
after the 8 days,how often and how much do i need to feed it?
I have 300g starter in my jar. 1:1:1 water to flour to starter. I use about 160g each time I bake bread and the rest I keep in the jar to make more for next time.
You can put in fridge and don't have to keep feeding
Question. If you didn't want to use rye would the ingredients be the same in grams? Thanks vicki
الخميرة البلدي بقى اسما ستراتر
Hi bae❤
I dont understand what is starter ?
Your subscribe button is covering the 8th day ingredients
Its alive ?? What ?? What if i dont do that and just do rye and white with water .. and just make dough??
Can I do it without rye. ?
Yes, you can do wheat but I recommend rye because it attracts many more yeasts than other flours. There was time when I only fed my starter with all purpose flour and it was weak. Rye makes it much more stronger. 😊
@@cookpersida AHH gotcha. I have bread flour which I'm guessing is stronger than all purpose hence thought if bread flour would be enough. But I hear you! Thank you for the video, I look forward to trying it out soon.
Your welcome hon. Bread flour makes a huge difference when it comes to rising. Fluffier, taller bread loaves.
Yes, you can! I just made one using unbleached all purpose flour, or unbleached bread flour and it worked! If you have whole wheat you can feed it sometimes with that to give it a little boost too, it’s optional though! I made multiple loafs with it already and had good oven spring :) Start with what you have, and then if you like making it you can buy different flours to experiment with! (I read Bleached Flour doesn’t work though)
You’re gorgeous
My starter is 7 years old…..it’s in a weck jar- no problems ever. Takes 3 hours to double, in winter.
that bread was not airy enough for sourdough, I dont think it was as alive as you thought
Take Kefir, preferably a home grown culture, but a store bought active kefir will work as well. Add. ONLY organic flowers... whole wheat, rye, buckwheat, oat, and I have a mix of non gluten flower as well. You are "steeling" the bacterial cultures from the kefir. and also the many plethora of yeasts from the flowers. This is why you want them to be organic.. and a variety... the larger the variety the more varieties of yeasts you will attain. from here, go to your local brew store. Buy. Yeast energizer. Yeast energizer is a blend of diammonium phosphate, yeast hulls, magnesium sulphate, and vitamin B complex. this, is how you are going to make your culture instantly strong and happy. you see. the thing is. we have all this knowledge at our fingers and dont even use it. I looked up this video to see what other peoples experiments look like. I have to say, I think we can seriously cheat the system as we know it. I can make an absolutely insanely active wild culture in about 5 hours. The ONLY reason to use the yeast energizer is to cheat the time it takes the wild yeasts to grow strong. I want all those yeasts and I wants them rite now.
Too much trouble. Do you have an easier version
Why is it soo big are you cooking for 30 ppl
“sardo starter”
Is this her video or was this stolen from tiktok?.
It is hers 😁
What do I do after day 8 😭😭
Repeat day 8. It’s going to be the usual feeding routine
@@cookpersida do you refrigerate? And how often do you have to do anything to it? Like feeding it
Every time you take some out you need to feed it with fresh water and flour. It can stay about 8 days in the fridge and then it gets hungry. When at room temperature it gets hungry every 24 hours.
@@cookpersidawhat the normal smell should be like?, mine smell sour or like bad fruit in only 4th day what should I do?
That is a sign of fermentation 👍🏻 Once you pass the water test, start baking 🙌🏻
Why is my sourdough starter so sour?
Lactic acid from the lacobascillus bacteria, it's what causes most of the co2, not actual yeasts like some people think
My starter smelled even on 7th day alcohol. Why's that?
It’s normal for the starter to smell. If you see bubbles and rise, you are on the right track.
If y keep it for 8 years it grew ongos u get seek
How about adding a fruit like a slice of apple or grape to give a bit of flavour.
It'll mold most likely
your accent.
This makes zero sense
I only kept a couple spoonfuls in a fridge and take out to room temperature hour before use. Then feed my starter and leave it for 2 hours and it ready to use. This way you no need to have a big jar and feed daily.
Nothing about that is simple
Mine trippled in size on day 3
Hooray 🙌🏻
it also smells like rotten ketchup@@cookpersida