A Sourdough Starter / Culture from Scratch
Вставка
- Опубліковано 1 січ 2020
- This video will teach you how to make a Sourdough Starter / Culture from just flour and water
Recipes:
RHSD III: rosehillsourdough.com/recipes...
How to Start A Stater: bit.ly/3Yhe1e5
My Sourdough Book: bit.ly/3YdP3fI
My Pizza Book: bit.ly/3pOjFq2
The Bread Mat: bit.ly/3Rq7XOr
RHSD Proofing Basket: bit.ly/3jt3Ww2
Organic Bread Flour: bit.ly/3jk0owc
My Favorite Pizza Oven: bit.ly/40qVwWq
My Favorite Combo Cooker: amzn.to/3JBvmdB
Focaccia Pan: amzn.to/3RzL632
Turning Peel: bit.ly/3Ygkg1S
The Best Detroit Style Pan: amzn.to/3jn0naO
RHSD Shirts: bit.ly/40mJiOJ
10% Off Bread Lame: bit.ly/3HtZ0iy
Follow Me on Instagram: / rosehillsourdough
Hi Mike, baking from Dublin Ireland here.i just wanted to say a massive thank you for all your tips, baking life is so much easier now x
💛💛
Great video! Clear easy instructions that work! My culture is progressing nicely.
No baker here! But learning 🥖thanks for the video!
Thanks for coming by!
tankyou chef
Thanks for all the awesome info!! What do you do with the "unused" culture every day? throw away?
Francisco Garcia when you’re starting, yes. When it’s happy and healthy, keep it and make discard recipes! My ebook is full of them!
@@rosehillsourdough Thanks, I just bought your ebook! Will start reading it asap.
You replied to a message on IG regarding my starter and how it went super flat on day 3 and watery after quadrupling on day 2; you mentioned maybe temperature of kitchen is too hot... I've tried keeping it in cooler area for days 4, 5 and 6 and nothing changes from the moment I feed it to next day.... it's not watery anymore but stays flat and no bubbles form, only on day 2 i had it go crazy.... is it done, no good? do I need to start again? thanks for your time!
This is the Numero Uno video the man is the Michael Angelo of Sourdough fantastic video .
Francisco Garcia dm me on IG. If it doesn’t smell bad, no need to start over. It’s most likely a flour and feeding ratio thing and now that you’ve cooled it down and it’s less watery, you can probably feed a little less water. Try a 1:1.8:2 old starter:water:flour so like 20g old starter 36g water:40g flour and see what happens.
Hi Mike... Great video! I've followed it to the tee and my starter is doing well. One question, I noticed in other videos that people are mixing the Bread and Wheat flour in a separate container and then using that mix to feed their starter. What do you recommend, using a mix or add the Bread and Wheat flour separately when feeding the starter?
Hey Jeff! Awesome that your sourdough is thriving 💪 great work! I also do a premix of 50/50 bread and wholemeal. It allows me to feed a little quicker, and it helps when it’s an odd number I need to weigh 😂. But you can do either. No harm either way! Happy baking!
@@rosehillsourdough Awesome! Thank you very much for your reply.
Hi there, thanks for the video, so on the 7th day after the 3rd feed the starter will double or triple, and at this point it is ready for bread?
I think it is....do the float test where you drop a bit of flour into a cup of water. If it floats to the top it’s ready 👍
Yep you should be good to go at that point! About 8 or so hours after the culture was fed the 3rd time
Hi, great video. After the 7th day do you continue to feed the starter daily with the 20/40/40 mix? Can you retard the starter in the fridge to reduce frequency of feeding? Thanks.
Hi Mike, thanks for the video! I’m on day 6. my starter doubled on day 2, but as I continued with the 2:1:1 feeding it pretty much stayed flat from day 3-6 with minor bubbles but not too much. Should I continue with the 8hr 1:2:2 feeding tomorrow or does it maybe need more time? Thank you!
Give it a 1:4:4 feeding and it will come back. The problem was probably at day 3 when you could have switched to 1:2:2 like I talk about in the ebook. Basically you have too much acid now. But as long as it doesn’t smell bad, you’re fine! Try a 1:4:4 to balance it out then go back to 1:2:2
Rosehill Sourdough thanks for the response! I’ll get on it! Btw, I bought the ebook today! 👌🏻
Jonathan Harder nice! Enjoy!
Hi!
On the first day, can I use fruit yeast water instead? And after that continuing the process as explained.
Thanks!
Denis Hans Kristian yes! It will give the sourdough starter a healthy start
@@rosehillsourdough thank you so much for your time! :)
Hi is Doves organic wholemeal plain flour ok to use, or should it be wholemeal bread flour? It has a protein value of 9.9g if that is helpful?
Wholemeal plain should be fine to start. Then you’ll want to be adding bread flour at some point. And if you want to use the wholemeal in bread recipes, I’d get a wholemeal bread flour as well.
Hi there ... Great video 👍🏻..after the 7dy can i feed my starter ratio 1:2:2 ..and then keep it in fridge??
You sure can! Weekly feedings are fine or whenever you want to bake. Check out the ebook for more info!
Rosehill Sourdough thanks for replying...but how can I see your e
ebook I don’t understand
Manal Dalal rosehillsourdough.com
thanks a lot..i have it 😍😍
Hi! Thanks a bunch for your recipe. I was on day 7 yesterday, I fed it twice at 8 hour intervals and then absolutely forgot to feed it the third time. Its almost 30 hours since. I see it being pretty flat. Ive fed 1:2:2 again and kept it. Will this survive or will i have to throw and startover? Im so lost! Please help!
It will survive! Don't toss it. It will always double or more, peak, and then drop back down. You should be good to go now. btw the new version of the ebook (rosehillsourdough.com) has a ton of advice on your new baby starter 😄
Hi, I just started yesterday with my starter and after the first overnight ‘rest’ it already had some bubbles. Is this to early for activity or could it be the high temperatures (30-36C/86-96F) right now? 😅
Sounds great! As soon as it starts doubling, move to a 1:2:2 feeding
Hi Mike can I use BRM organic Rye and KA organic AP or should I get the bread flour since the protein content is 12.7 and the AP is 11.7. Thanks
I would get some whole-wheat flour and bread flour. You can use rye, I’m just not a big fan.
And the ebook you can find at rosehillsourdough.com Enjoy!
Hello I live in Italy and currently can't find any whole-wheat flour. Can I use rye flour instead? Or "manitoba"? Thank you
Maria Paula yes you can use rye!
Hi, I’ve been following the video and got to day 7 but after the 2nd feed I didn’t get a very good rise and fall. Should I go back to the 2:1:1 stage?
No. Keep going at 1:2:2. Try to feed with warmer water
Hello ! Ok so on like day three mine look like it had great activity but I wasn’t sure it was ready to skip to day 7 but it hasn’t look the same since .. I’m on day 8 and when I went to feed it hadn’t doubled :( should I start over ? Thank you !
Just keep feeding! You’ll be alright!
My sourdough is not bubbly after day 7. I’ve been keeping the discard in the fridge. Should I start over? Also, do you always have to transfer to clean mason jar for new feeding?
Just keep on feeding and you'll be fine! I like to put it in a clean jar for every feeding in the beginning just to keep everything clean and risk free of contamination
Hello, thanks a lot for this video. I wanted to know why for first 6 days you are using 2:1:1 ratio . I today was 2nd of feed for making my starter, it started rising and doubled in volume and then started falling back .. is that normal ? Thanks in advance 🙂
Yes it should rise two roughly double, then hold, then fall back to original volume. This should happen over 24 hours. If it is doing that already for you, switch to a 1:2:2 feeding for the remainder
Okay then I ll give a 1:2:2 fred from 3rd day... am curious to know why do you feed 2:1:1 for 6 days.. am sorry if I may have missed your explanation 🙂
TheFiza143 while it’s young, I don’t want to stress it too much
Okay... thanks a lot for replying 🙂
Can you use sprouted flour to start
I don’t see why not! Give it a try!
what natural yeast does hydration have? 100%
Giovanna Arrais all my recipes keep the starter at 100%. Check out my 1:2:2 video for how i feed. Always equal water and flour
Can I use all propose flour instead of bread flour?
You can! I prefer bread flour as it holds the water better than all purpose flour. But you totally can. If it is too wet, just do less water.
@@rosehillsourdough Thank you so much for your reply. I really appreciate it. 😊
Hi Mike 👋🏻 today is my 7th day for my culture and i will keep it at the fridge until Next time to use it ... Now the question is in the future if I want to use let’s say 30g of culture ... how much I will feed the mother culture... and if I don’t want to use the mother culture for a long time ..... I will feed it twice a week or once a week ...????thank you. pls answer my question🤲🏻🤲🏻 because I want to keep my culture alive😬😬
Check out my 1:2:2 feeding video next. That will teach you how to keep it alive! Also in my ebook I describe how to feed for each recipe. Check those out and let me know if you still have questions.
forgive me .... then my yeast after 3 feeds has doubled but not tripled .... I waited 12 hours then I put in the fridge .... okay? or had to triple?
Giovanna Arrais doesn’t have to triple! As long as you wait until after it’s peaked to put it in the fridge that’s fine. I teach to wait until it comes all the way back down or 24 to put in the fridge.
Thai you
Is 1:2:2 still considered 100% hydration?
Rebecca Guralnick yep! The second two numbers are water and flour, so as long as those are the same, it is 100%
@@rosehillsourdough Thanks - I get that. So then why do recipes vary the amount of starter to preserve for feeding? Thank you!
Rebecca Guralnick are you asking why the ratio changes?
@@rosehillsourdough Yes, but not the hydration ratio, the ratio of hydration to starter
Rebecca Guralnick it’s all about acid carryover. Feeding at 2:1:1 or 1:1:1 can carry over too much acid in to the new culture and weaken it. You can comfortably feed up to 1:5:5 without issue but I find 1:2:2 is the easiest because it’s quick math! Just divide by 5. Need 100g for a recipe? 100/5=20. Feed 20g 1:2:2 and you have 100g
What if I don't change the jars each day?
It can get gross and built up with old starter. Plus it’s easier to measure into a fresh jar.
@@rosehillsourdough okay and is there any proper proportion in which we have to weigh the dough out on the second feeding ... Say I took a mixture of 100 grms of water and flour ... How much should I take into the new jar
@@sheulysen1565 check out my 1:2:2 video I think that explains it well. You always have to feed to a ratio. If 1:1:1 then it could be 100g sourdough 100g water 100g flour. If 1:2:2 it could be 10g sourdough 20g water 20g flour.
@@sheulysen1565 when first starting I recommend 2:1:1 50g sourdough 25g water 25g flour. Then switching to 1:2:2 once it starts to double around day 6
sorry ... my sourdough is beautiful thanks! I did not understand when sourdough I have to use for recipes, that is, in what proportion to the flour thanks
Giovanna Arrais different by recipe! Check out my pizza and bread recipe videos on here for some more info. My pizza dough is 10% sourdough but my bread recipes are 23.5%
The seven day, when you feed your sourdough the second and third time you use only 20 gr of culture or you weiht your culture and make a proportion.
I mean if you have for example 80gr of culture you use only 20gr for feed your sourdough or how?? I dont understand how your sourdough increase the weight for made a complete recipe if you only use 20 of culture and 40 of flour.
Thanks and sorry for my english.
I like so much your video.
On the 7th day, you feed 3 times to get your sourdough culture very active. You pour off 20g in to a fresh jar, and add 40g of water and 40g of flour wait 8 hours and repeat then wait another 8 hours then repeat. At then end of the 7th day, you'll have 100g of active sourdough which you can use some to make bread and feed the rest to make more sourdough. Before you make any recipe you feed sourdough 8-12 hours before with the amount you need. So if you need 500g of sourdough to make many loaves of bread, you'll need to feed once or maybe twice to go from 20g to 100g and then 100g to 500g.
Rosehill Sourdough I’m still unclear. When you say repeat the process the second and third time on Day 7, are you weighing out only 20 g of culture as well each time?
Tina MacIntyre yes exactly. And discarding the other 80g. In the beginning there is some waste but after your sourdough is active, you can save the discard and use it in discard recipes
So for day 7:
Measure 20g culture + 40g water + 20g whole-wheat flour + 20g all purpose flour. 8 hours later, you take 20g of culture put in new jar and feed it with 40g water and 40g flour and then repeat once more?
Or do you only measure 20g once and feed it in the same jar on day 7