📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
The thing I didn't understand about sourdough starter is when we feed again and again but need to take out some amount of starter from the last day made so the amount taken out is waste ? Or what and can we use starter everyday ? Or have to make all 2week to use?
I used my starter to make sourdough chocolate chip cookies. To adjust the recipe for the hydration of the starter I browned the butter to evaporate the water, and I only used egg yolks to eliminate the water in the whites. I let the dough ferment 24 hours in the fridge. Best chocolate chip cookies I've ever had!
The way you make the videos is so cool. There is a lot of humour in your videos even if the tone seems quite flat at the first glance, I think that makes it more funny when you say things like "mythical recipes". Keep going, you have a natural ability to distil information to simple principles.
Great video. I will write you down 2 recepies for our Czech breads. Šumava (every tourist says it is one of the best breads they ever tasted) and Buttermilk bread. Šumava bread: 150 g of rye flour, 150 g of water, 20 g of rye starter. Let it sit. Next add 300 g of wheat flour, 170 g of water, crushed caraway (4 g), salt (12 g). Dough should be rising in floured wooden basket from which it falls out. Just cover the top with whole caraway and a little btt of wheat flour and bake until brown. Crust has to be thick and crunchy, covered with roasted flour. No cracks, bubbles about 1mm max. This bread, if wrapped in cloth is fresh for a week (that will NEVER happen as you will eat it whole). Perfect bread to meaty and greasy meals. Can be deepfried and spreaded with garlic -> Topinka, mostly used as pairing with steak tartar. Buttermilk bread: Here you feed 80 g of rye started with 300 g of rye flour, add 330 ml water and let it sit 12 hours. Next add 200 g of buttermilk, 3 tea spoons of salt, crushed caraway, 1 tea spoon of sugar/honey and 500-550 g of wheat flour. Rise and bake the same way as that 1st one, but this time no caraway and flour on top and just untill golden. This bread is very soft, wet and perfect for any kinds of spreads, spring veggies with butter or just any cheese. Crust is light and soft with no cracks, bubbles again about 1 mm big.
This great info!! I mean GREAT! Every other instruction I’ve found for starter is so wasteful of flour. This smaller sized, alternate ratio method is much, much more economical, not to mention, faster (hands on faster, not chemical faster). Thank you, Mr ChainBaker!!!
Oh Charlie I watched your sourdough basic videos, then went searching youtube for other sourdough videos just to gather as many tips as possible. None...and I mean NONE of them were as comprehensible and comprehensive as your videos. You really made sourdough baking much simpler for me especially the ones talking about how to start and maintain one and also differences between starter and leaven and all that..thanks a lot for your efforts!
Thanks Charlie, and @Kevin U.K. for excellent advice. I went to my local bread mill and got some hard red wheat to try my first starter. And on Day Two: behold, bubbles! I'll be coaxing it along per your instructions at 1/10/10 ration starting tomorrow, and baking maybe within five days or so.
I joined a FB group called Sourdough for beginners and there was a link to a woman making a starter with beer, SMH. After reading too many posts about why their starter is doing this or that I had to leave but I did leave a link or two to your videos. I'm going to make a blueberry and lemon zest bread tomorrow and if it comes out well I might make it again with the butterfly pea flower. Happy baking. BTW we made the NY style pizza and it was great !
Seems rye has more yeast in it. I start mine with rye and once it starts I add regular white flour and water. Then, I make the bread and just leave the mostly emptied jar, with a spoon of flour and water mixed in, in the fridge . Then, a couple days before I need it again, out it comes into a warm kitchen and then start feeding it with flour and water. No waste. The yeast goes to sleep in the fridge and wakes up once it gets a feed and back in a warm room again.
Thanks for this. Today I made my first sourdough after perfecting the white bread with a biga preferment. My loaf of sourdough didn't rise properly but that's ok because it still tasted amazing. I think it was because my starter isn't mature enough yet so I will be eagerly waiting to try again in a week or so. Using wild yeast has really cemented how important temperature control is. I normally glossed over it in the regular recipes but the effects are so pronounced when using wild yeast. Where I live 10 to 13C is normal weather so I had to put my starter on my computer to keep it warm 🤣
I used the instructions to make the starter. I saw activity after 2 days. After activity, I fed the starter using the 1:10:10 ratio (5g starter, 50g flour, 50g room temp water) per the video and instructions but I saw no more activity after that (been over 12 hours). Did I mess something up? Did I feed it too early? Should I have continued discarding half and replacing equal amounts flour and water for a few more additional days before feeding 1:10:10? Thanks for your videos, they are very informative.
Perhaps you could continue for a few more days as in the beginning. You can still do that. Simply go back to the other ratio and continue. Then once you see it being nice and active after a few days try the 1:10:10 again.
That's *exactly* what happened to me. I had to go back to the first stage and start again and wait a little longer before going to the strengthening cycle again. I'm both sad and glad someone else hit this problem :P
I've been following Bake with Jack's no-discard scrapings method for nearly 3 years now and have had great success with it. It uses whole meal rye flour which has the highest enzymatic properties of all the flours. I named my first starter after him, "Sourdough Jack". But I have since branched out and now have a half rye and half whole wheat flour starter. I named this one "DOUGH RYE ME", after one of my favorite musicals, the Sound of Music's "Do, Re, Mi"!! LOL I have also experimented with a triple blend of rye, whole wheat, and bread flours starter, along with a half rye and half bread flours. Perhaps you can make one of your test videos using these 4 different types of starters? 1) 100% rye; 2) 50%rye and 50% whole wheat; 3) 50% whole wheat and 50% bread flour; 4) 1/3 each of rye, whole wheat, and bread flours Just a thought...🤷🏽♀️
Almost ready for sourdough bread high hydration what I have made with einkorn flour in the past successfully despite its no easy to work delicate eikorn gluten, so, hopefully my starter is ready in a couple of days more. Thanks Charlie.
Thank you for your channel - I love your videos! I love baking bread and your advice and recipes have truly made my baking improve! I started Norm (after comedian Norm Macdonald!) on 12 August… on day 2, Norm already bubbled and rose! My kitchen is HOT (28*) and I do bake often with commercial yeast, but the already washed jam jar Norm lives in was washed twice more before used and the spatula has never been used with baking before (but does live in my kitchen!) I was surprised I got such quick results! Morning of day 3 and it rose even more, has a fermented smell … my banneton basket hasn’t arrived yet! Lol I am looking forward to baking my first sourdough loaf!
This is the best baking channel around to me. There is something I don't understand, though. If we are trying to catch yeast from somewhere in the kitchen, why no starting with a pinch a yeast directly?
Cheers! :) Commercial yeast and wild yeast are different. Commercial yeast is designed to create lots of CO2 to rise the dough quickly. Wild yeasts and bacteria that develop in a starter have completely different properties. You want to do your best to not contaminate your starter with commercial yeast ✌
This might answer your question - ua-cam.com/video/vzG67PcJ7mo/v-deo.html :) And here is more info of different preferments - ua-cam.com/video/ElJFy8ACwEA/v-deo.html
You can adjust the amount of water to your preference. Here is guide on hydration and baker's percentage - ua-cam.com/video/v9tPXTlbYxM/v-deo.html Here is a preferment guide - ua-cam.com/video/ElJFy8ACwEA/v-deo.html They are yeasted, but the same principles apply to sourdough.
Discard is basically just flour and water so it can be used to thicken gravy or anything else flour and water based. It’s a great way to thicken home made soup.
Thank you for making this video! I used unbleached plain flour for my starter. It's only been day 2 and it's already bubbling! Must be due to my location in tropical Malaysia. Should've moved on to the 1:10:10 ratio but forgot and did the day 2 routine instead. Will do it tomorrow. What ratio would you recommend if I wish to slow the process down for the flavours to develop?
Hi, great channel , great video's! Really helpful! Question : can i choose the amounts i start with so to use as little flour as possible in terms of not waisting ? So for instance start with 10g flour + 10g water . Or will this slow the process down and turn those ≈14 days into a month? Thanks
Thank you Charlie, I'm at day 4 and I see activity. I'm not sure but now I start in a new jar your combination of 1:10:10? Right? What do I do with the rest of my original starter? Throw it away? I have seen your video twice and read your article on your website and am not sure what to do. Thanks
Yes, throw the excess away. At the moment it is not great to use in any recipes anyway. In a week or so you can start using the discard in some recipes that you can find in the Sourdough playlist :)
@@ChainBaker I'm stuck again and want your advice. In your video on day 6 you feed your starter 1:10:10. Do you do this for 30 days? How do you know when your starter is strong? Thank you Charlie.
I saw activity after one day and it already risen x2 and had sweet scent (maybe even a bit alcoholic). I moved it to the fridge to gain more time to think what to do. Today I'm on two days after I first made it. Should I move to 1:10:10? or is it too late and I need to start over again?
I am trying to recreate my moms sourdough from the early 60s. Back then our mothers shared a little dough starter that looked like dough ready dough eg. not sticky, kept it in the freezer and brought it out for baking for special occasions. I am trying to make a starter in a hot climate, the Philippines. The flavour rapidly develops but it suddenly stops and it smells like store bought yeast. The flavorful starter makes a dough that is sticky, will not shape and collapses while cooking. My regular Italian simple loaf is quite popular but my friends here in the Philippines prefer the sour dough even though I concider it a failed loaf. I have been very careful with the water, insects and cleaneness. This is alot of work.
Using less water will slow down the fermentation and prevent it from over fermenting too soon. You can also keep a starter in the fridge. More videos about that in the Sourdough Bread playlist :)
Thanks for that mate! I've been sourdoughing succesfully for several months but man is my starter management a pain. So the tip is awesome: Jar 1 for the Starter. I named mine Inochi, Japanese for Life. Jar 2 for the Levain, for the baking. Keep 'em coming!
Is there a difference with making the sour dough starter in cold weather and hot weather? In the summer, do I need to place the starter in a cooler area to rise?
The warmer the quicker it will ferment. I would either place it in a cooler area, use cold water, or adjust the ratio. Lower the hydration to make it ferment a bit slower.
Hi! Thank you so much for this super informative video😁 I’ve been watching your videos for a while and found that it’s one of the best baker youtube channel I’ve ever watched! After watching this I have some questions. I just started making my own starter. Mine doubled in size on day 2! So I fed it with 1:1:1 (20:20:20) ratio. After 12-14 hours, it rose around 1/3 so I fed it with the same ratio but after 12 hours, it didn’t rise at all but there’s some bubbles on top and it’s a bit runny so I fed it again with the same ratio. On day 3 I added a bit of rye flour (2g rye and 18g bread flour) to it hoping it would help. And today (day 4) there’s still no rise but it has some bubbles on top. Should I continue feeding it with 1:1:1 ratio every 12 hours? My house is around 28-30C. Any advices would be really appreciated! Thank you!☺️
If it rose so quickly it could be contaminated with commercial yeast. And that would explain why it is not rising well right now. I would suggest taking a new container and a spoon or spatula that has not been used for bread mixing before and starting over. Your place is so warm that it should get going pretty quickly anyway :)
@@ChainBaker Thank you for the reply! I did sterilize my jar and spatula with boiling water before using😂 today is day 5 and there’s still no rise, only bubbles on top of the surface. I’m gonna continue feeding for another day but will start over simultaneously. Thank you!😊
what do with the discarded mixture? do you throw it away or feed it too? can I keep the discarded mixture and feed it ? I live in tropical country which air temp between 28 - 32 sometimes 34 degree celc., do i have to keep the fed mixture in a room or in the refrigerator?
While your are building the starter the discard should be thrown away. Once the starter is active you can use the discard in recipes. Or you can store your starter in the fridge so you don't have to feed it all the time.
There is not much you can do. It goes to waste. The that accumulates later on after the first week can be used in recipes. You can find a couple examples in the Sourdough playlist.
Whats up my baker, hope you having a great week end so far. Quick question man. So I started a whole wheat sourdough starter 24 hours ago, and kept the bottle in a warm place (+- 23 C.). Sheesh, after only 24 hours I can see that it is fermenting in there, I can see bubbles all over the place. Is it normal that in 24 hours I already see activity? It smells good in there and everything looks normal, just quicker. Maybe its because whole wheat react faster? Cheers my dude, have a nice day.
Yeah sometimes it can be pretty quick especially with whole wheat flour. Change the ratio a bit to see how it reacts. Use less starter in relation to flour and water in the mix.
@ChainBaker, my starters are just over 8 days old, but seem to be strong enough to be used at this point. I'm at work all day tomorrow and the next day, so I won't be able to feed them on their normal schedule. I was feeding them 1:1:1 every 12 hours, but I just fed them 1:10:10 hoping that will keep them sustained until late tomorrow evening (I kept the discard and put it in the fridge as insurance). Would abruptly changing the ratio like this cause any issues with the culture or overall strength?
Hi Charlie, Thank you for your video's I think I'm on the right track and I'm feeling more confident watching your videos, we will see this coming weekend after I have spent the week making my starter stronger. So, my main starter is 226g and doubles in 6 hrs and is only whole wheat, it's a month old. I have been using it to make the levain with organic AP white flour to make bread, even though you don't recommend this will it still work to make bread? Also, I have been doing 1:50:50 and 1:10:10 everyday to make my levain stronger is a week long enough? and is there a point where you're just waiting flour in trying to make the starter / levain stronger? Thanks again.
It works just as well. I used to believe different things back when I made this video. You can use any flour you like :) It should be strong enough now. Use it and feed it as required. If you don't bake very often you can refrigerate it.
Hey Chain Baker, I’m super confused... What is building the levain? And how is it used differently from the starter? I thought that whole first month of feeding, the starter you remove daily is what you can use in your bread, but you said that’s what building the levain is for, so what is the starter for? To use for baking, do I have to do the first month, then start removing a bit and doing 1:2:2 ratio (building the levain) to start baking with it? And at the same time, I have a second off shoot of the starter at 1:10:10 ratio for regular starter?
Here is a video about it - ua-cam.com/video/vzG67PcJ7mo/v-deo.html A starter is fed every day. A leaven is made from the starter whenever you want to make bread. I like to keep them separate. You can of course just feed the starter and then use it to leaven the bread with. It's important to note that a sour starter will produce a strong leaven and a sweet and bubbly leaven will make the bread rise well. That is another reason you may want to keep them separate.
Hello. Is it normal for my starter to triple in size in its 3rd cycle? It made small bubbles even from 1st turn. What should i do next? Get to the phase with 1:10:10?
Making my first sour dough starter, named it Ted, and have a question on the 1:10:10 feeding. Not sure I have it right. Each day I'm removing about 3 grams of starter and adding 30g water and 30g flour. Is that right? I mean 3g of starter is basically just a coating of the table spoon.
@@ChainBaker Howdy, I made the multigrain sourdough starter with flax seed meal, rye flour, and white flour. I made it into a pizza dough. The pizza was delicious. I am very grateful for all I've learned from you! Blesséd be
Really enjoyed the video but do have one query, you talk about strengthening the starter for the first 30 days and you say the ratio 1:10:10 works best for your kitchen. What signs would I look for to confirm I am using the correct ratio for my kitchen. So I feed the starter and wait 24 hours, what should it look like? And what would I see if my ratio was too high or too low. Any help would be much appreciated.
See how active it is. If it's not rising, then use more water and flour in relation to starter. 1:5:5 perhaps. After a few days you will notice how it changes and how it's rising.
@@ChainBaker do you mean less flour and water in relation to starter? Once you switched to 1-10-10 what were those measurements in grams? I’m kinda confused because you said 2 “parts” to 20g to 20g in the video. Thanks
Can I ask. Is day 6 same as making levain? I mean, after day 6 that is the day you maintain your sourdough starter right? With 1gSS 10gflour amd 10gwater to maintain it? But the levain is the starter you make for yeast for the bread? Sorry for my english and thank you so much!
Hi mate...I'm living in Australia 🇦🇺..my starter ( whole wheat flour)culture doubles in 2nd subculture itself or 3rd day so...so can I use that directly for baking? Some UA-cam channels says I need to maintain at least week or more to strengthen it, can i take " Doubling" is the indicator for ready ?what you think?
I am trying to make a starter with 100% wholegrain flour (ground at home, with a millstone grinder), but in a 100% hydration it looks very dry, do I need to adjust the ratios for this flour? thank you for all your very informative video's
I'm about to get someone's sourdough starter so I wanted to ask once I made the levain for sourdough, whatever starter is left is what I need to maintain correct? If so, do I do a small amount like did in the video (2g starter 20g flour, 20g water)? The other part I don't use is considered the sourdough discard then right?
I’m so excited! I started my sourdough starter yesterday and I’m beyond happy. I named her ‘🩷Sweet Pea🩷’ because that’s what my daughter calls me. 🥰 Question: I already messed up by adding too much water on Day 2. I added 25g flour and 28g room temp water. Should I start over or just watch her? She was somewhat bubbly when I started feeding today.
@@ChainBaker 🥰TYSM! I appreciate your answer. Really, I wasn’t stressing too much but I’m just learning. I’ve learned so much from your channel, you inspire me and so many others! Btw, I’ve been looking at websites all over the place for a wire-handled spatula like yours. Do you have a product suggestion?
Hey mate. I am growing my starter in 1:1:1 ratio but above that I am keeping the discard and feeding the what ever amount of discard to the same previous ratio, example ; 97g discard : 97g water :97g flour/24 h feeds for 5days. Question: do you think that this discard I’m cultivating will be any good to start the bread with????
I am trying to create a starter for a first time in my life, I have already tried twice in the last weeks and lost both due to mold forming in the jar. i am using the same Jar everyday for the feeding and i was wondering if that is my mistake since there are always leftovers around the top of the jar. if not, what could be the reason and how can i avoid this mold fromation. thanks !
@@ChainBaker Thank you for your reply, really appreciated. I reached a stage now where my starter is active and would like to start the maintenance phase. I will start with 1:10:10 ration and test how it works for me. but can you please clarify to me how often i should feed it and what are the signs that i can detect to know that now it needs food. thanks again !
That's up to you. 10g to 100g ; 1g to 10g; 5g to 50g .... I can't remember what it was exactly here in the video. Doesn't really matter. Just stick to the ratio and see what works for you.
Hello! Thank you so much for this detailed video. I tried making it three days ago and I noticed that my sourdough doubles in size after 12 hours then by the time I feed it at 24 hours, it has already collapsed and isn’t as high any more. Is my starter still okay? Do I go on feeding it for the next 4 days? 😅
I've been baking my Italian loaf and using some of your techniques. I have a couple questions. I want to have a more pronounced ear and some sourdough taste. Can I use the same Italian bread recipe with a starter? If so, how much starter? Another question: can I get as much of an ear with yeasted bread as a sourdough bread? Like I said, I'm new to this. Thank you so much.
Use 10% - 15% of the total flour to build a leaven, and then add it to the dough when mixing. You should get as good of an ear as ever. The leaven can make the dough slightly looser depending on how it ferments, so if the ear is not popping you can try and lower the hydration of the dough by a couple %
Hi , thnaks for the great videos you are doing . I have 2 questions : 1- what happens if the dough over hit a little, you keep worning of that 2- what you mean by overfermented , what happens exatly does the yeast die?
The warmer it is the quicker it ferment and your run a risk of it over proofing. Less fermentation time = less flavour too. The yeast does not necessarily die but it eats through all the simple sugars in the dough and thus can not rise the bread any longer. Gluten can also become weak and break down if over fermented.
Hi! I'm here to thank you for these amazing tips. I'm loving your channel! ❤️ Well, I live in a pretty hot, humid region of my country, so Golias, as my friend suggested I call it, is extraordinarily bubbly since day 2. Considering that I wasn't really sure about the feeding ratios, I kept one jar with 1:1:1 and another one with 1:10:10 (5g yeast:50 g water:30 gr white flour and 20 g whole wheat flour) and both doubled in size in just only 9 hours! I honestly didn't think that the 1:10:10 one would grow that much 🤣 Do you have any additional suggestions? I'm thinking about going 1:15:15 to check if it grows less than this in such a small period of time. Is it a good idea? Or should I reduce the amount of water (and if so, how much should I put instead of 50 grams)? Oh, one more thing. I've been trying to get this recipe right for a very long time. The last time I attempted doing so, the sourdough yeast was beautiful and it had a very pleasant fermentation smell, but the bread I tried to bake didn't rise at all. At that time, I couldn't understand it, since the yeast was probably two or three weeks old and, as I said, I live in a very hot place. It looked promising... What could've happened? Anything in mind? Anyways, thanks in advance! You made me feel confident enough to give this a try again, after nearly two years without even looking at the recipe. Cheers from Brazil 😊
You can reduce the water. A lower hydration starter will rise more slowly. Try 1:10:6 and see how it goes. It could because of many factors. All you can do is try again.
I'm not sure if i made a bad mistake but I've been failing ot make a sourdough starter for about 4 months now. I've been troubleshooting all areas, from water to flour brand to jars, to temp. I made a sourdough starter way back early last year. My very first starter was a monster, it would commonly and regularly grow to 3, 4 times its height and would devour levains, usually ready in just 8 hours. I enjoyed that one for the better part of the year, until someone accidentally broke the jar and it was gone. During winter I didn't bake bread, so I tried to make another sourdough starter this year, in february, and they all died. Currently i have a sourdough starter I made with rye flour that has been fed for about 7 weeks now, and it won't double in height. It actually just stays exactly the same height after about 16 hours and will sometimes grow like 20%... i keep feeding it daily, hoping for a miracle. On the side, I tried your video to make a seperate starter, which has been about 4 days now. Just yesterday it doubled in height, but I fed it 1:5:5 by accident. This morning I realized I should have done the 1:10:10, so i tried to do a refeed (its been 12 hours) with the 1:10:10 and I noticed that all of a sudden, the starter has a prominent film of water on the surface and smells like strong cheese... I hope I didn't lose another one. I just labeled and set the jar in my kitchen. Here's to hoping..
This video should ease your worries - ua-cam.com/video/pi3lGpEBGxM/v-deo.html The layer of grey liquid is called hooch. It's totally normal. A rye starter will not rise as much as a wheat one, but it should puff up a bit for sure. Try adjusting the feeding ratio and see how it changes. Perhaps use slightly warmer water.
thanks for the video i have a question,after 5 days mine was ready,i used 100gr,and i continue to feed it ,20 gr at day...even i wait more then a week ,and smell like beer,i didnt see any bubble anymore...u think still is chance for him?Bob ,on my case ;-)
It's still fine. Just keep feeding him. If nothing changes you can adjust the ratio. Use more starter in relation to flour and water and see how it reacts.
Hello, I noticed in the LEVIN portion (very last) your "scale" read 210 starter 400 water and 805 flour. Was this grams? or another measurement.. for 1:2:2
o.O that damn Jedi-mind-trckx at 2:29... ^^D The clock arm that indicates the seconds running backwards really had me for about 2-3 seconds... (until i realized that its probably the result of the timelapse-setting. that resulted in taking a picture every 59 seconds)
i have successful starter named "the dog". I feed "the dog" before bed and have an active leaven the next morning. I'm working one loaf at a time. I need enough to make 6 loaves at one time - can I scale up in a single feeding? i'm worried about off flavors. thanks.
I love that name! :) Yeah just scale it up. A larger amount may ferment a bit more rapidly, so you may need to lower the temperature of it or perhaps use slightly less starter in relation to water and flour.
@@ChainBaker Yes! Scaling up DID increase the fermentation rate - thanks for the warning. So I used cool water and divided it between quart size jars and there was no overflow. The Dog stayed in his kennel! I made 8 beautiful loaves. Thanks again.
Hi and HUGE THANKS for the videos and in general job that you are doing, your chanel is dope!!! I have a question please! I made my first sourdough starter and to create ideal conditions (due to a cold environment) I put it in a proofer (Brot & Taylor) on 24°c. At the end of first 24h I already had a very active fermentation. Now, obviously, the proofer is contaminated with yeast from my previous baking and, probably, this is the reason. But the question is if i need to proceed with the same procedure or I shall slow the hell down and move the starter to 20-19°C ( my kitchen temperature)? And if this quick reaction may effect harmfuly my starter flavorwise?
You can use any flour you like as long as it will be the same flour that you use for making bread. It is always advisable to feed your starter with the same flour that you use in baking.
@@ChainBaker I was hoping to use up a bunch of whole wheat flour that I have making the starter. What will happen if I use whole wheat flour to get it started and then use bread flour in the bread?
You can do that. You could also make the bread itself with both white and wholewheat flour. It's not a rule as such. But from my experience I have noticed that using the same flour for the starter as for the bread works best. But if you use different flour it will work fine too 👍
Can I use sourdough instead of yeast to make pretzels? What would be the ratio of sourdough starter (100% hydration) to flour and water (assuming a final total hydration of 60% for the pretzels)?
You certainly can. I would suggest making a leaven and prefermenting 10% of the total flour in the dough. So for a 500g batch that would be 50g of four plus 50g water plus starter to make it rise. Then use the remaining 450g flour and 250g water to make up the final dough along with salt, malt, and anything else you may use.
Great informative video … and I’m almost embarrassed to ask this question .. when you say one part starter to ten grams water and ten grams flour, then the one part of starter is only one gram ?
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Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
10:41 10:41 10:41 10:41
The thing I didn't understand about sourdough starter is when we feed again and again but need to take out some amount of starter from the last day made so the amount taken out is waste ? Or what and can we use starter everyday ? Or have to make all 2week to use?
It's so funny to me that you named your starter "Flint". I named mine "Clint", like "Clint Yeastwood". Haha! 😂 I know, it's a terrible pun.
Clint & Flint. The two fermented mates 😄
🤣🤣🤣 brilliant. OMG Gran Torino scarred me for life
@@crazyleaf257yes… Grain Torino…
Don’t mind if I borrow the pun for my starter.
😂😂😂
I used my starter to make sourdough chocolate chip cookies. To adjust the recipe for the hydration of the starter I browned the butter to evaporate the water, and I only used egg yolks to eliminate the water in the whites. I let the dough ferment 24 hours in the fridge. Best chocolate chip cookies I've ever had!
The way you make the videos is so cool. There is a lot of humour in your videos even if the tone seems quite flat at the first glance, I think that makes it more funny when you say things like "mythical recipes". Keep going, you have a natural ability to distil information to simple principles.
Great video. I will write you down 2 recepies for our Czech breads. Šumava (every tourist says it is one of the best breads they ever tasted) and Buttermilk bread.
Šumava bread: 150 g of rye flour, 150 g of water, 20 g of rye starter. Let it sit. Next add 300 g of wheat flour, 170 g of water, crushed caraway (4 g), salt (12 g). Dough should be rising in floured wooden basket from which it falls out. Just cover the top with whole caraway and a little btt of wheat flour and bake until brown. Crust has to be thick and crunchy, covered with roasted flour. No cracks, bubbles about 1mm max. This bread, if wrapped in cloth is fresh for a week (that will NEVER happen as you will eat it whole). Perfect bread to meaty and greasy meals. Can be deepfried and spreaded with garlic -> Topinka, mostly used as pairing with steak tartar.
Buttermilk bread: Here you feed 80 g of rye started with 300 g of rye flour, add 330 ml water and let it sit 12 hours. Next add 200 g of buttermilk, 3 tea spoons of salt, crushed caraway, 1 tea spoon of sugar/honey and 500-550 g of wheat flour. Rise and bake the same way as that 1st one, but this time no caraway and flour on top and just untill golden. This bread is very soft, wet and perfect for any kinds of spreads, spring veggies with butter or just any cheese. Crust is light and soft with no cracks, bubbles again about 1 mm big.
Awesome! Thank you for the recipe ideas :)
@@ChainBaker For nothing, i really wanna see you bake those. Hope you will love it as we do.
Starter.. Flint..
Firestarter Ha!
RIP Flint, and hello my new favorite bread baking channel.
love your work, brother. Very informative.
🐜🤘 welcome to the channel! 💥
Just recently found you on here, also just started my baking journey. I was about to give up till i found your videos. Thank you!!
I love your videos so much. Detailed info, groovy tunes, good sense of humor, and relaxing voice. Can chill to it
Cheers! :)
This great info!! I mean GREAT! Every other instruction I’ve found for starter is so wasteful of flour. This smaller sized, alternate ratio method is much, much more economical, not to mention, faster (hands on faster, not chemical faster). Thank you, Mr ChainBaker!!!
Your naming of your starters (living things) gave me a great idea. Thanks!
Oh Charlie I watched your sourdough basic videos, then went searching youtube for other sourdough videos just to gather as many tips as possible. None...and I mean NONE of them were as comprehensible and comprehensive as your videos. You really made sourdough baking much simpler for me especially the ones talking about how to start and maintain one and also differences between starter and leaven and all that..thanks a lot for your efforts!
🙏
thanks so much! I named mine Will Wheaton. Ive watched a lot of videos about making a sourdough starter and yours is the best 😊
✌️😎
Thanks Charlie, and @Kevin U.K. for excellent advice. I went to my local bread mill and got some hard red wheat to try my first starter. And on Day Two: behold, bubbles! I'll be coaxing it along per your instructions at 1/10/10 ration starting tomorrow, and baking maybe within five days or so.
Thank you for that. Greetings from Brazil 🙃
I joined a FB group called Sourdough for beginners and there was a link to a woman making a starter with beer, SMH. After reading too many posts about why their starter is doing this or that I had to leave but I did leave a link or two to your videos. I'm going to make a blueberry and lemon zest bread tomorrow and if it comes out well I might make it again with the butterfly pea flower. Happy baking. BTW we made the NY style pizza and it was great !
I started 4 days ago, it’s moving into the right direction, Thanks
It works!!. Followed to the letter and delighted. Thanks so much!
Awesome! I'm glad it worked out :)
I’m taking the leap. My wife loves SF sourdough. I know I won’t make any of THAT, she’ll still love it.
Thank you!
Thank you!!!
Thanks. Well done
Seems rye has more yeast in it. I start mine with rye and once it starts I add regular white flour and water. Then, I make the bread and just leave the mostly emptied jar, with a spoon of flour and water mixed in, in the fridge . Then, a couple days before I need it again, out it comes into a warm kitchen and then start feeding it with flour and water. No waste. The yeast goes to sleep in the fridge and wakes up once it gets a feed and back in a warm room again.
A rye starter definitely looks better and gives you as the maintainer a nice warm feeling.
yeayyyy your big fan now, should have watch this first!😄
😁👍🏻
I tried to make a sour dough starter about 2 years ago.. based on your video... I quit too soon. Thanks for posting this video
Thanks for this. Today I made my first sourdough after perfecting the white bread with a biga preferment. My loaf of sourdough didn't rise properly but that's ok because it still tasted amazing. I think it was because my starter isn't mature enough yet so I will be eagerly waiting to try again in a week or so. Using wild yeast has really cemented how important temperature control is. I normally glossed over it in the regular recipes but the effects are so pronounced when using wild yeast. Where I live 10 to 13C is normal weather so I had to put my starter on my computer to keep it warm 🤣
Underrated channel
Nice Expnation my friend
Thanks for your videos.
I used the instructions to make the starter. I saw activity after 2 days. After activity, I fed the starter using the 1:10:10 ratio (5g starter, 50g flour, 50g room temp water) per the video and instructions but I saw no more activity after that (been over 12 hours). Did I mess something up? Did I feed it too early? Should I have continued discarding half and replacing equal amounts flour and water for a few more additional days before feeding 1:10:10?
Thanks for your videos, they are very informative.
Perhaps you could continue for a few more days as in the beginning. You can still do that. Simply go back to the other ratio and continue. Then once you see it being nice and active after a few days try the 1:10:10 again.
You probably diluted your starter.
So try to hold off the feeding and only stir it every 12 hours until you see activity.
It works for me
That's *exactly* what happened to me. I had to go back to the first stage and start again and wait a little longer before going to the strengthening cycle again. I'm both sad and glad someone else hit this problem :P
Awesome!
Prodigy reference = instant like and subscribe
🐜
I've been following Bake with Jack's no-discard scrapings method for nearly 3 years now and have had great success with it. It uses whole meal rye flour which has the highest enzymatic properties of all the flours. I named my first starter after him, "Sourdough Jack". But I have since branched out and now have a half rye and half whole wheat flour starter. I named this one "DOUGH RYE ME", after one of my favorite musicals, the Sound of Music's "Do, Re, Mi"!! LOL I have also experimented with a triple blend of rye, whole wheat, and bread flours starter, along with a half rye and half bread flours. Perhaps you can make one of your test videos using these 4 different types of starters?
1) 100% rye;
2) 50%rye and 50% whole wheat;
3) 50% whole wheat and 50% bread flour;
4) 1/3 each of rye, whole wheat, and bread flours
Just a thought...🤷🏽♀️
I really need to get back into sourdough. That poor thing has been sitting in the fridge for months now 😂
Almost ready for sourdough bread high hydration what I have made with einkorn flour in the past successfully despite its no easy to work delicate eikorn gluten, so, hopefully my starter is ready in a couple of days more. Thanks Charlie.
Thank you for your channel - I love your videos! I love baking bread and your advice and recipes have truly made my baking improve!
I started Norm (after comedian Norm Macdonald!) on 12 August… on day 2, Norm already bubbled and rose! My kitchen is HOT (28*) and I do bake often with commercial yeast, but the already washed jam jar Norm lives in was washed twice more before used and the spatula has never been used with baking before (but does live in my kitchen!)
I was surprised I got such quick results! Morning of day 3 and it rose even more, has a fermented smell … my banneton basket hasn’t arrived yet! Lol I am looking forward to baking my first sourdough loaf!
Sometimes it can develop pretty quickly. Norm is ready to get baking ;D
Very simple, and thank you- straight away (alright, maybe couple of weeks).
Let me know how it goes :)
This is the best baking channel around to me.
There is something I don't understand, though.
If we are trying to catch yeast from somewhere in the kitchen, why no starting with a pinch a yeast directly?
Cheers! :)
Commercial yeast and wild yeast are different. Commercial yeast is designed to create lots of CO2 to rise the dough quickly.
Wild yeasts and bacteria that develop in a starter have completely different properties. You want to do your best to not contaminate your starter with commercial yeast ✌
Thanks, I didn't know that I can do sourdough starter without special stuff
hey love your contente i was wondering can you do a video on levant? explaining the ratio and the deferent types.
This might answer your question - ua-cam.com/video/vzG67PcJ7mo/v-deo.html :) And here is more info of different preferments - ua-cam.com/video/ElJFy8ACwEA/v-deo.html
@@ChainBaker I totally miss that video thanks so much
Is that a laminate counter top. I like it!
Can I use whole wheat flour for making sourdough starter?
Definitely. It'll taste even better
@@ChainBaker Thank you very much!!!
My wife has a starter, but we never named it?! That would probably help our relationship!! Thanks for your videos!
😁
Great video. Thanks. Can you do s video where I can create a firm/solid sourdough starter as opposed to a wet starter and how to maintain that?
You can adjust the amount of water to your preference. Here is guide on hydration and baker's percentage - ua-cam.com/video/v9tPXTlbYxM/v-deo.html
Here is a preferment guide - ua-cam.com/video/ElJFy8ACwEA/v-deo.html They are yeasted, but the same principles apply to sourdough.
@@ChainBaker thank you so much for the message. I've looked at those videos. Really helpful. Have a great weekend.
Hi! Would just like to ask what was the room temperature while building the starter? Thank you
Around 22c.
@@ChainBaker Thank you! Been trying to figure it out
Can you take the discarded one and add more flour and water and make extra?
Sure!
Discard is basically just flour and water so it can be used to thicken gravy or anything else flour and water based. It’s a great way to thicken home made soup.
👍
Trying this right now. I'm in day 2 and I see bubbles already. Can't wait 😅
Thank you for making this video! I used unbleached plain flour for my starter. It's only been day 2 and it's already bubbling! Must be due to my location in tropical Malaysia. Should've moved on to the 1:10:10 ratio but forgot and did the day 2 routine instead. Will do it tomorrow. What ratio would you recommend if I wish to slow the process down for the flavours to develop?
Start with 1:10:10 and see how it goes. If it's still too active, then try 1:20:20 ✌️
Hi, great channel , great video's! Really helpful! Question : can i choose the amounts i start with so to use as little flour as possible in terms of not waisting ? So for instance start with 10g flour + 10g water . Or will this slow the process down and turn those ≈14 days into a month? Thanks
You certainly can. I just like to use more to begin with because then the activity is more visible :)
Can you do the same thing with rye flour?
Yes. It works the same way.
Thank you Charlie, I'm at day 4 and I see activity. I'm not sure but now I start in a new jar your combination of 1:10:10? Right? What do I do with the rest of my original starter? Throw it away? I have seen your video twice and read your article on your website and am not sure what to do. Thanks
Yes, throw the excess away. At the moment it is not great to use in any recipes anyway. In a week or so you can start using the discard in some recipes that you can find in the Sourdough playlist :)
@@ChainBaker THANK YOU.
@@ChainBaker I'm stuck again and want your advice. In your video on day 6 you feed your starter 1:10:10. Do you do this for 30 days? How do you know when your starter is strong? Thank you Charlie.
@@henjak448someone isn't paying attention
Hi there chainbaker.
Can I use normal yeast with my starter making focaccia bread
Sure, if you want to make it rise quicker. But don't add yeast to your sourdough culture only to the dough that you're making on the day.
I saw activity after one day and it already risen x2 and had sweet scent (maybe even a bit alcoholic).
I moved it to the fridge to gain more time to think what to do. Today I'm on two days after I first made it.
Should I move to 1:10:10? or is it too late and I need to start over again?
There is never a need to start over. I would keep it at room temperature and adjust the ratio. See how it reacts and work from there.
I am trying to recreate my moms sourdough from the early 60s. Back then our mothers shared a little dough starter that looked like dough ready dough eg. not sticky, kept it in the freezer and brought it out for baking for special occasions. I am trying to make a starter in a hot climate, the Philippines. The flavour rapidly develops but it suddenly stops and it smells like store bought yeast. The flavorful starter makes a dough that is sticky, will not shape and collapses while cooking. My regular Italian simple loaf is quite popular but my friends here in the Philippines prefer the sour dough even though I concider it a failed loaf. I have been very careful with the water, insects and cleaneness. This is alot of work.
Using less water will slow down the fermentation and prevent it from over fermenting too soon. You can also keep a starter in the fridge. More videos about that in the Sourdough Bread playlist :)
Thanks for that mate! I've been sourdoughing succesfully for several months but man is my starter management a pain.
So the tip is awesome:
Jar 1 for the Starter. I named mine Inochi, Japanese for Life.
Jar 2 for the Levain, for the baking.
Keep 'em coming!
Is there a difference with making the sour dough starter in cold weather and hot weather? In the summer, do I need to place the starter in a cooler area to rise?
The warmer the quicker it will ferment. I would either place it in a cooler area, use cold water, or adjust the ratio. Lower the hydration to make it ferment a bit slower.
Hi! Thank you so much for this super informative video😁 I’ve been watching your videos for a while and found that it’s one of the best baker youtube channel I’ve ever watched!
After watching this I have some questions. I just started making my own starter. Mine doubled in size on day 2! So I fed it with 1:1:1 (20:20:20) ratio. After 12-14 hours, it rose around 1/3 so I fed it with the same ratio but after 12 hours, it didn’t rise at all but there’s some bubbles on top and it’s a bit runny so I fed it again with the same ratio. On day 3 I added a bit of rye flour (2g rye and 18g bread flour) to it hoping it would help. And today (day 4) there’s still no rise but it has some bubbles on top.
Should I continue feeding it with 1:1:1 ratio every 12 hours? My house is around 28-30C.
Any advices would be really appreciated!
Thank you!☺️
If it rose so quickly it could be contaminated with commercial yeast. And that would explain why it is not rising well right now. I would suggest taking a new container and a spoon or spatula that has not been used for bread mixing before and starting over. Your place is so warm that it should get going pretty quickly anyway :)
@@ChainBaker Thank you for the reply! I did sterilize my jar and spatula with boiling water before using😂 today is day 5 and there’s still no rise, only bubbles on top of the surface. I’m gonna continue feeding for another day but will start over simultaneously. Thank you!😊
what do with the discarded mixture? do you throw it away or feed it too? can I keep the discarded mixture and feed it ? I live in tropical country which air temp between 28 - 32 sometimes 34 degree celc., do i have to keep the fed mixture in a room or in the refrigerator?
While your are building the starter the discard should be thrown away. Once the starter is active you can use the discard in recipes. Or you can store your starter in the fridge so you don't have to feed it all the time.
Hello! What do you do with the discarded flour during the first seven days of feeding the starter? Can I make a levain out of it? Thanks!
There is not much you can do. It goes to waste. The that accumulates later on after the first week can be used in recipes. You can find a couple examples in the Sourdough playlist.
Whats up my baker, hope you having a great week end so far. Quick question man. So I started a whole wheat sourdough starter 24 hours ago, and kept the bottle in a warm place (+- 23 C.). Sheesh, after only 24 hours I can see that it is fermenting in there, I can see bubbles all over the place. Is it normal that in 24 hours I already see activity?
It smells good in there and everything looks normal, just quicker. Maybe its because whole wheat react faster? Cheers my dude, have a nice day.
Yeah sometimes it can be pretty quick especially with whole wheat flour. Change the ratio a bit to see how it reacts. Use less starter in relation to flour and water in the mix.
@@ChainBaker Thank you very much for answering all my questions! Much appreciated. Its my first sourdough I am BEYOND excited.
@StayPrimal good luck 😎
@ChainBaker, my starters are just over 8 days old, but seem to be strong enough to be used at this point. I'm at work all day tomorrow and the next day, so I won't be able to feed them on their normal schedule. I was feeding them 1:1:1 every 12 hours, but I just fed them 1:10:10 hoping that will keep them sustained until late tomorrow evening (I kept the discard and put it in the fridge as insurance). Would abruptly changing the ratio like this cause any issues with the culture or overall strength?
It should be totally fine! ✌️
Hi Charlie, Thank you for your video's I think I'm on the right track and I'm feeling more confident watching your videos, we will see this coming weekend after I have spent the week making my starter stronger.
So, my main starter is 226g and doubles in 6 hrs and is only whole wheat, it's a month old. I have been using it to make the levain with organic AP white flour to make bread, even though you don't recommend this will it still work to make bread?
Also, I have been doing 1:50:50 and 1:10:10 everyday to make my levain stronger is a week long enough? and is there a point where you're just waiting flour in trying to make the starter / levain stronger?
Thanks again.
It works just as well. I used to believe different things back when I made this video. You can use any flour you like :)
It should be strong enough now. Use it and feed it as required. If you don't bake very often you can refrigerate it.
Hey Chain Baker, I’m super confused... What is building the levain? And how is it used differently from the starter? I thought that whole first month of feeding, the starter you remove daily is what you can use in your bread, but you said that’s what building the levain is for, so what is the starter for? To use for baking, do I have to do the first month, then start removing a bit and doing 1:2:2 ratio (building the levain) to start baking with it? And at the same time, I have a second off shoot of the starter at 1:10:10 ratio for regular starter?
Here is a video about it - ua-cam.com/video/vzG67PcJ7mo/v-deo.html
A starter is fed every day. A leaven is made from the starter whenever you want to make bread. I like to keep them separate. You can of course just feed the starter and then use it to leaven the bread with. It's important to note that a sour starter will produce a strong leaven and a sweet and bubbly leaven will make the bread rise well. That is another reason you may want to keep them separate.
@@ChainBaker thank you. I am definitely wanting a deep sour flavor in my loaf. Is there a way to control the flavor?
Loner fermentation = more flavour. Do the final proof in the fridge 😉
@@ChainBaker Awesome, thank you so much!
Hello. Is it normal for my starter to triple in size in its 3rd cycle? It made small bubbles even from 1st turn. What should i do next? Get to the phase with 1:10:10?
Yes. Switch to 1:10:10 and continue feeding daily.
@@ChainBaker thanks. I never thought im gonna be into baking, but you made it easy, clear and fun. You and the bread code are the only ones i watch .
Making my first sour dough starter, named it Ted, and have a question on the 1:10:10 feeding. Not sure I have it right. Each day I'm removing about 3 grams of starter and adding 30g water and 30g flour. Is that right? I mean 3g of starter is basically just a coating of the table spoon.
That's correct. As long as the ratio is right it will ferment no matter what the weights are.
Can I use multigrains for this?
Sure!
@@ChainBaker Thank you. I'll reply further with how it goes
@@ChainBaker Howdy, I made the multigrain sourdough starter with flax seed meal, rye flour, and white flour. I made it into a pizza dough.
The pizza was delicious.
I am very grateful for all I've learned from you!
Blesséd be
Really enjoyed the video but do have one query, you talk about strengthening the starter for the first 30 days and you say the ratio 1:10:10 works best for your kitchen. What signs would I look for to confirm I am using the correct ratio for my kitchen. So I feed the starter and wait 24 hours, what should it look like? And what would I see if my ratio was too high or too low. Any help would be much appreciated.
See how active it is. If it's not rising, then use more water and flour in relation to starter. 1:5:5 perhaps. After a few days you will notice how it changes and how it's rising.
Thank you
@@ChainBaker do you mean less flour and water in relation to starter? Once you switched to 1-10-10 what were those measurements in grams? I’m kinda confused because you said 2 “parts” to 20g to 20g in the video. Thanks
Can I ask. Is day 6 same as making levain?
I mean, after day 6 that is the day you maintain your sourdough starter right? With 1gSS 10gflour amd 10gwater to maintain it?
But the levain is the starter you make for yeast for the bread? Sorry for my english and thank you so much!
Hi mate...I'm living in Australia 🇦🇺..my starter ( whole wheat flour)culture doubles in 2nd subculture itself or 3rd day so...so can I use that directly for baking? Some UA-cam channels says I need to maintain at least week or more to strengthen it, can i take
" Doubling" is the indicator for ready ?what you think?
You can try using it in bread dough. But still keep feeding and refreshing it to build it up.
@@ChainBaker ...Thank you
Can you combine the 50g you remove each time into another container together?
For what purpose? It would just go rancid the longer you keep it.
I am trying to make a starter with 100% wholegrain flour (ground at home, with a millstone grinder), but in a 100% hydration it looks very dry, do I need to adjust the ratios for this flour? thank you for all your very informative video's
You can increase the hydration. Whole wheat absorbs water quite a bit better than white flour does.
I'm about to get someone's sourdough starter so I wanted to ask once I made the levain for sourdough, whatever starter is left is what I need to maintain correct? If so, do I do a small amount like did in the video (2g starter 20g flour, 20g water)? The other part I don't use is considered the sourdough discard then right?
You're exactly right on all of the above 👍
@@ChainBaker Thanks for the follow up! Let's see how this turns out.
Can you explain more about ratio 1:10:10 please
Now is 50:50:50g
1 part starter, 10 parts flour, 10 parts water. The 50:50:50g mix has a ratio of 1:1:1 because all parts are qual. A 1:10:10 mix would be 5g:50g:50g.
So after taking 1 part starter do you discard the rest of the starter you did not use like we did the first few days? @@ChainBaker
Can I use whole wheat flour for starter
Totally.
I’m so excited! I started my sourdough starter yesterday and I’m beyond happy. I named her ‘🩷Sweet Pea🩷’ because that’s what my daughter calls me. 🥰
Question: I already messed up by adding too much water on Day 2. I added 25g flour and 28g room temp water. Should I start over or just watch her? She was somewhat bubbly when I started feeding today.
Don't worry. It's not an exact science. A few grams here or there won't make a difference 😉
@@ChainBaker 🥰TYSM! I appreciate your answer. Really, I wasn’t stressing too much but I’m just learning. I’ve learned so much from your channel, you inspire me and so many others! Btw, I’ve been looking at websites all over the place for a wire-handled spatula like yours. Do you have a product suggestion?
You can find a very similar one in my Amazon store ✌️
@@ChainBaker it arrived today and I had to wash it 4x to use for the next dish 😂😂 looks like I’m going to have to get another 1 or 2 haha!
50kg of starter…. Haha … i love how you anticipate all my questions❤️
I am calling mine Jesus because he WILL rise again😊
Amen 😄
LoL 😂 He already did. LoL
Hey mate. I am growing my starter in 1:1:1 ratio but above that I am keeping the discard and feeding the what ever amount of discard to the same previous ratio, example ; 97g discard : 97g water :97g flour/24 h feeds for 5days.
Question: do you think that this discard I’m cultivating will be any good to start the bread with????
And should I start feeding the discard at the same ratio twice a day? 🧐
Will there be enough microbs in it at the end of the 8 -9 day ?
As long as it looks nice and active it should make the bread rise.
Does it matter which flour is used? If so which one do you recommend AP, or Bread?
Use the same flour that you'll use for the bread later on. Bread flour will be the best option.
I am trying to create a starter for a first time in my life, I have already tried twice in the last weeks and lost both due to mold forming in the jar. i am using the same Jar everyday for the feeding and i was wondering if that is my mistake since there are always leftovers around the top of the jar. if not, what could be the reason and how can i avoid this mold fromation. thanks !
Not sure. But yes you could try and transfer the starter to a clean jar every time to not have any leftover bits. That may help.
@@ChainBaker Thank you for your reply, really appreciated. I reached a stage now where my starter is active and would like to start the maintenance phase. I will start with 1:10:10 ration and test how it works for me. but can you please clarify to me how often i should feed it and what are the signs that i can detect to know that now it needs food. thanks again !
What would one to to 10 be in measurements to this starter
That's up to you. 10g to 100g ; 1g to 10g; 5g to 50g .... I can't remember what it was exactly here in the video. Doesn't really matter. Just stick to the ratio and see what works for you.
Hello! Thank you so much for this detailed video. I tried making it three days ago and I noticed that my sourdough doubles in size after 12 hours then by the time I feed it at 24 hours, it has already collapsed and isn’t as high any more. Is my starter still okay? Do I go on feeding it for the next 4 days? 😅
It's nice and active. Great! 😎 Keep feeding it, but change the ratio so that it does not rise too soon.
I've been baking my Italian loaf and using some of your techniques. I have a couple questions. I want to have a more pronounced ear and some sourdough taste. Can I use the same Italian bread recipe with a starter? If so, how much starter? Another question: can I get as much of an ear with yeasted bread as a sourdough bread? Like I said, I'm new to this. Thank you so much.
Use 10% - 15% of the total flour to build a leaven, and then add it to the dough when mixing. You should get as good of an ear as ever. The leaven can make the dough slightly looser depending on how it ferments, so if the ear is not popping you can try and lower the hydration of the dough by a couple %
If I use 30 g of starter for my levain can I rebuild the starter when I’m done by adding 15 g of water and 15 g of flour immediately?
Definitely 👍
@@ChainBaker starting today! Thanks for the video
Hi , thnaks for the great videos you are doing . I have 2 questions :
1- what happens if the dough over hit a little, you keep worning of that
2- what you mean by overfermented , what happens exatly does the yeast die?
sorry , for 1- ... over heat
The warmer it is the quicker it ferment and your run a risk of it over proofing. Less fermentation time = less flavour too.
The yeast does not necessarily die but it eats through all the simple sugars in the dough and thus can not rise the bread any longer. Gluten can also become weak and break down if over fermented.
Hi! I'm here to thank you for these amazing tips. I'm loving your channel! ❤️ Well, I live in a pretty hot, humid region of my country, so Golias, as my friend suggested I call it, is extraordinarily bubbly since day 2. Considering that I wasn't really sure about the feeding ratios, I kept one jar with 1:1:1 and another one with 1:10:10 (5g yeast:50 g water:30 gr white flour and 20 g whole wheat flour) and both doubled in size in just only 9 hours! I honestly didn't think that the 1:10:10 one would grow that much 🤣 Do you have any additional suggestions? I'm thinking about going 1:15:15 to check if it grows less than this in such a small period of time. Is it a good idea? Or should I reduce the amount of water (and if so, how much should I put instead of 50 grams)?
Oh, one more thing. I've been trying to get this recipe right for a very long time. The last time I attempted doing so, the sourdough yeast was beautiful and it had a very pleasant fermentation smell, but the bread I tried to bake didn't rise at all. At that time, I couldn't understand it, since the yeast was probably two or three weeks old and, as I said, I live in a very hot place. It looked promising... What could've happened? Anything in mind?
Anyways, thanks in advance! You made me feel confident enough to give this a try again, after nearly two years without even looking at the recipe. Cheers from Brazil 😊
You can reduce the water. A lower hydration starter will rise more slowly. Try 1:10:6 and see how it goes.
It could because of many factors. All you can do is try again.
I'm not sure if i made a bad mistake but I've been failing ot make a sourdough starter for about 4 months now. I've been troubleshooting all areas, from water to flour brand to jars, to temp. I made a sourdough starter way back early last year. My very first starter was a monster, it would commonly and regularly grow to 3, 4 times its height and would devour levains, usually ready in just 8 hours. I enjoyed that one for the better part of the year, until someone accidentally broke the jar and it was gone. During winter I didn't bake bread, so I tried to make another sourdough starter this year, in february, and they all died. Currently i have a sourdough starter I made with rye flour that has been fed for about 7 weeks now, and it won't double in height. It actually just stays exactly the same height after about 16 hours and will sometimes grow like 20%... i keep feeding it daily, hoping for a miracle. On the side, I tried your video to make a seperate starter, which has been about 4 days now. Just yesterday it doubled in height, but I fed it 1:5:5 by accident. This morning I realized I should have done the 1:10:10, so i tried to do a refeed (its been 12 hours) with the 1:10:10 and I noticed that all of a sudden, the starter has a prominent film of water on the surface and smells like strong cheese... I hope I didn't lose another one. I just labeled and set the jar in my kitchen. Here's to hoping..
This video should ease your worries - ua-cam.com/video/pi3lGpEBGxM/v-deo.html
The layer of grey liquid is called hooch. It's totally normal.
A rye starter will not rise as much as a wheat one, but it should puff up a bit for sure. Try adjusting the feeding ratio and see how it changes. Perhaps use slightly warmer water.
thanks for the video i have a question,after 5 days mine was ready,i used 100gr,and i continue to feed it ,20 gr at day...even i wait more then a week ,and smell like beer,i didnt see any bubble anymore...u think still is chance for him?Bob ,on my case ;-)
It's still fine. Just keep feeding him. If nothing changes you can adjust the ratio. Use more starter in relation to flour and water and see how it reacts.
@@ChainBaker Bob ll survive.yeah...so ..u keep in the frige on case u stop baking.i ll try it
Hi Charlie. I live in Thailand and mine has risen up on the 2nd day! What should I do? Should I feed it 10 to 10 now?
I would say stay with 1:1:1 until it starts over fermenting. Then switch to a higher ratio. We want it to be nice and active before moving on.
@@ChainBaker thanks heaps for the advice. Hopefully I will be able to make my sourdough soon.
Hello, I noticed in the LEVIN portion (very last) your "scale" read 210 starter 400 water and 805 flour. Was this grams? or another measurement.. for 1:2:2
Not sure what the scales said. Just follow what I said in the video and the written instructions and that will be correct 😉
can i make my sourdough starter from all purpose flour? also can i feed it with bread flour later when i get my hands on bread flour?
Yes and yes!
o.O that damn Jedi-mind-trckx at 2:29... ^^D
The clock arm that indicates the seconds running backwards really had me for about 2-3 seconds...
(until i realized that its probably the result of the timelapse-setting. that resulted in taking a picture every 59 seconds)
😁
Hi , Can you make whole wheat pita bread and gyro bread with sour Dow starter
You could convert this recipe - ua-cam.com/video/U4m880VvsRU/v-deo.html use 20% of the flour to make a leaven.
i have successful starter named "the dog". I feed "the dog" before bed and have an active leaven the next morning. I'm working one loaf at a time. I need enough to make 6 loaves at one time - can I scale up in a single feeding? i'm worried about off flavors. thanks.
I love that name! :)
Yeah just scale it up. A larger amount may ferment a bit more rapidly, so you may need to lower the temperature of it or perhaps use slightly less starter in relation to water and flour.
@@ChainBaker Yes! Scaling up DID increase the fermentation rate - thanks for the warning. So I used cool water and divided it between quart size jars and there was no overflow. The Dog stayed in his kennel! I made 8 beautiful loaves. Thanks again.
Hi and HUGE THANKS for the videos and in general job that you are doing, your chanel is dope!!! I have a question please! I made my first sourdough starter and to create ideal conditions (due to a cold environment) I put it in a proofer (Brot & Taylor) on 24°c. At the end of first 24h I already had a very active fermentation. Now, obviously, the proofer is contaminated with yeast from my previous baking and, probably, this is the reason. But the question is if i need to proceed with the same procedure or I shall slow the hell down and move the starter to 20-19°C ( my kitchen temperature)? And if this quick reaction may effect harmfuly my starter flavorwise?
Just continue at 19 - 20C and see how it reacts. If it's still too active then increase the ratio.
Is there a sourdough discard video? :)
There are a couple in the Sourdough playlist on my channel :)
I haven’t made sourdough in years but my starter has been started 😂 I hope to try to make a sourdough barbari…we will see!
That sounds like a tasty idea! Let me know how it turns out :)
@@ChainBaker I shall!
Can I use just a regular bread flour?
Definitely.
@@ChainBaker thanks!
Can we use a multigrain or whole-wheat flour in place of bread flour
You can use any flour you like as long as it will be the same flour that you use for making bread. It is always advisable to feed your starter with the same flour that you use in baking.
@@ChainBaker I was hoping to use up a bunch of whole wheat flour that I have making the starter. What will happen if I use whole wheat flour to get it started and then use bread flour in the bread?
You can do that. You could also make the bread itself with both white and wholewheat flour. It's not a rule as such. But from my experience I have noticed that using the same flour for the starter as for the bread works best. But if you use different flour it will work fine too 👍
Can I use sourdough instead of yeast to make pretzels? What would be the ratio of sourdough starter (100% hydration) to flour and water (assuming a final total hydration of 60% for the pretzels)?
You certainly can. I would suggest making a leaven and prefermenting 10% of the total flour in the dough. So for a 500g batch that would be 50g of four plus 50g water plus starter to make it rise. Then use the remaining 450g flour and 250g water to make up the final dough along with salt, malt, and anything else you may use.
Great informative video … and I’m almost embarrassed to ask this question .. when you say one part starter to ten grams water and ten grams flour, then the one part of starter is only one gram ?
It is 😉
👌COOL