Whole wheat Sourdough Starter
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- Опубліковано 18 лют 2021
- With only water, whole wheat flour, and a little work. You can easily make this Whole Wheat Sourdough Starter right in your own kitchen!
The written recipe: gourmetvegetariankitchen.com/2...
Kitchen Essentials: www.amazon.com/shop/gourmetve...
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This is the most simple and best way of preparing sourdough starter that has been explained without speaking a single word unlike many useless videos where the UA-camrs are constantly chattering like motormouth and confusing people.
Thanks a lot and God bless you!
Buenas noches, como podría ver la traducción como en algunos videos, gracias
Me refiero a la traducción al español
I watched so many videos to learn how to make sourdough starter, a lots of them so confusing and when I found your video, I went to the kitchen and started. Today is day 3, it’s going! Thank you very much for your video! ❤
Me too❤
Your video is the clearest, most concise, easiest to understand video on this subject I've seen! Thank you for not complicating it! I love you!
I’m so glad I found your channel, I’ve been looking for a whole wheat Sourdough Starter. So simple thank you again so much.😊
Just found your channel and want to leave a comment. Superb content, amazing for me as a vegan to get more inspiration and motivation to make more of the things myself (cheese, butter etc.). Also really relaxing to watch. Thanks for putting this content out, it’s very very much appreciated!! 😊
I'm so glad you found my channel, thank you so much for you kind words!
I thought you can do anything. I am so suprise and proud of you 😊. I am trying to learn more recipes for my own to take care myself and my family. Thanks so much for sharing 🥰
Simple and to the point excellent
Thank you for providing such simple directions to follow. I got a sourdough starter from a friend and didn’t keep up with it so I killed it.. 🥴. I’m going on vacation in about a week so I look forward to starting this when I return!
Thanks for sharing and keep up the great work!
Much love from Switzerland
Thank you so much!
I will try it thanks!
Cool! I should start doing this
Thank you! Starting mine today. Curious if you’re going to have other videos on using it to make sourdough bread?
Thank you!❤
You're welcome!
And model and good bakery!!
Thank you so much!
You're welcome!
Awesome 👍
Thank you so much!
Thanks a lot😊👌
Thanks
Thank you so much for this. I just started a whole rye flour starter this morning. 🤗 I just wanted to ask whats the scale you use please, it's not in your Amazon shop. I'm looking for a good digital one, as the one I currently have is not.
Hi, is it the same process for gluten-free flour? Do you discard any flour and water before adding more food? Thank you, I love your channel!
So peaceful
No frills, just how to make kt. 10/10
Gracias :)
3:22
Oh my, it's about time!
Great video, how do you know how much sourdough starter you need to use for your bread? I've always had trouble with that part.
Hello, love your channel! Could you please make a video of how to make Kambucha? How to make scoby from scratch without buying Kambucha from market?
Thanks for the great video!I made a rice sourdough for a gluten free option=)
How did that work for you? I'm keen to try a good gluten free bread. Would you be keen to share your recipe? Thank you
you're welcome. I have tried making brown rice sourdough a few times. I got sourdough stater but it didn't make good bread and the taste wasn't good. How's yours?
@@GourmetVegetarianKitchen Hey! I love the taste of mine: But I always take a mixture of crops& don't use just one. I soak a mixture of crops like buckwheat, quinoa, millet, whole oats(not rolled) for several hours. Then I mix it in a blender with the sourdough, salt and other spices. I let it ferment for several hours or overnight . Then I bake it 40 minutes in the oven at 225 C
@@mirjanamichelson1601 I just answered below: My favourite mixture for the bread is whole unrolled oats and millet! Glutenfree and fermented
Thank you for your video and clear instructions. Do you use freshly milled wheat for your starter?
I was going to ask the same question.
Thank you for the simple recipe
I see you didn’t discard any part of it!
On the third day I had to discard half of it because the smell was so acidic ..
Did you discard at any time during this process or did you continue to add? Thank you
Hi. Can I use whole spelt flour instead? Will that work? Thank you!
Hi can I ask what have you made from your dough thanks
Hi. Did I see it right? There was no discarded starter as you continued feeding it?
i have a question is your whole wheat sourdough starter the same for rye sourdough can it be used for rye or is the rye starter different
Wow just found your channel! 😍
So is it okay if its not grow double? Im frustated bcs mine is juts like this i always think that sourdough starter is ready to use when it grows doubled 🙃
Hi, I put the starter in firdge but it rise and then fall very quickly. Can you please advise if it is necessary to feed it or wait for one week? thanks a lot
Thank you dear! Should the inner upper glas border be cleaned, like you did with the miso paste? Love
You can definitely do that. I change it to new jar from time to time.
@@GourmetVegetarianKitchen Ah, thank you! Love
How much starter do you use for making 1 loaf of bread? Thank you! Love your videos!
I usually use 1 cup of starter per 4 cups of flour. Thank you so much for liking my videos!
@@GourmetVegetarianKitchen hi jeem this might dum question , if i am to make two loafs will that be two cups of starter ?
😂
@@HomeLifeAus Seriously???
@@nwinburn 🤷♀️
Nice ideas my friend 😍🌼
I will definitely try it out
I give a Very warm welcome to my place 💞😍
Love from middle East 💝
Thank you so much. I hope you try it soon!
Wanted to know when the starter is made and kept in fridge , next time when we take out some and feed it again, the bottle should be kept in fridge immediately or at room temperature for some time.
I am new to making sourdough starter making. I see you don't discard half of your starter with feedings? Do you feel that is not necessary? I also just noticed my flour is 4 month past the best used by date, is this a problem?
what is actually filtered water ? is it the same like boiled water then cooled like drinking water ?
I bake bread on a regular basis for my family, but I have never baked sourdough bread. Is it true the older starter is, the tastier? Thanks for this
I don't bake sourdough bread very often either, but I ferment whole wheat flour to use with my other recipes. I never let my starter get old as I use it periodically, so I can't really you if it's true.
Can this be made with gluten free flours,if so,what flour & is the result the same & effective? 🍀
Just found your channel I am on Day 4 today . Do I need to discard any or feed for 7 days then back with it?
Nice tutorial 👍🍞😋
Thank you so much!
Please make a vegan mozzarella video!!!!!
It's on my list too! I'v been very busy lately, but I'll do it soon!
Woke cheese? GTFO
@@jessefrazier6305 yep there is cry now
Hello, I’m totally new to the bread making world. I’ve seen many videos but yours is the 1st using whole wheat. I didn’t see you discard any of the starter, is that something that one doesn’t do with whole wheat flour?
can i do this with besan flour? I am gluten free.
thanks alot
when you take some sourdough is that necessary to put the same wright of floor and water you take ?
No. Just make sure that water and flower have the same weight.
No, I just add the same amount in weight of water and flour and it works fine.
I now this video already 2 yrs ago, hope someone can explain to me how to dry the yeast cause i saw in online shopping they sell it in dry version. How to make it dry?
I love the way you lived and I wish when I have my own home, I will 100 % live like that I have a health problem that my body doesn't have iron if you could give us some list of vegetables fruit or nuts rich in iron
Thank you so much for your kind comment. Collard greens, kale and broccoli are my good source of iron. I also learned that cooking in cast iron is another good way to get extra iron. There are so many good articles about it online that you might want to check it out!
@@GourmetVegetarianKitchen you re so kind and humble , love love god bless you
Hi I just found your channel and I’m in lovee because you’re vegan andd low waste💛 Where are you from (if you dont mind)? You look like from my country but I’m not sure heheh
Yay, I'm so glad you found my channel. I'm vegetarian but I eat mostly vegan. If your country is Thailand, then you are right :)
It's looks easy but why can't I see the rise and bubbles I see in other starters?
So each day add 1/3 cup flour and 2 3/4 Tablespoons water?
Im seven days in with your no discard method and my starter doesnt seem like it is ready. It is supposed to float in water when it's ready to use correct?
We can only make it using whole wheat?
You can use white flour too, but I like whole wheat more.
Hi I’m new here had a query. After the first 24 hrs do we need to keep the dough outside or in fridge ?
Always at room temperature, unless you’re not going to use it. It stops fermenting ( or at least slows a lot) so whilst your developing your starter it needs to be at room temp :)
@@mattpyke3430 thank you I had no clue to this
I tried a wheat and white sourdough at the same time. I added 50g of flour and water every day but I forgot a few (4) days. I have never used wheat flour before. It seems to have a dark spot on it and a little on the side. Is that mold and I need to throw it out or is that normal? Thanks in advance..
pretty sure that's hooch, means it's hungry.
Como usar? E, quantidade por quilo de farinha?
I'll make a video on how I use it soon, please check back!
Thank you for the video. I'm on day 2 of the fermentation. I feel like there was a tinge/patch of very light pink on top of the flour. I still added more flour and water. At about 0:58 you state to cover the jar loosely, but it looks like you completely covered the jar with the lid. You didn't tighten it, but it's completely covering the mouth of the jar. Am I right?
I'm concerned that I need to let it breathe. Perhaps by switching the cover to a Cheesecloth one.
if u use mason jar like she is using, you can cover it completely but never ever tighten it. if there is pressure build up, all that gas can escape and your jar wont becoming a sourdough bomb that will messed up ur counter top
@@amirulakmal2310 Thank you for responding. I wasn't sure so I ended up covering the jar with cheesecloth. I'm on day 5 tonight and no bubbles this morning. So maybe it's because I needed to cover it or the weather is not warm enough in my apartment. Anyway, we'll see how it goes. I can always do the whole process again. Thank you.
@@irmasanchez5274 cheesecloth also fine.regarding the bubbles,just keep the same feeding process.it will get there,some can get within 7days,some can get after 10 to 14days.just dont give up!
@@amirulakmal2310 Thank you!!!
@@irmasanchez5274 anytime. I live near equator and i use wholewheat for my starter with 1:1 ration. It takes about 14-16hour to rise fully(2 x times original size),day 2 i feed 50-50 wholewheat and bread flour. It rise fully about 5-6hour,from there it just taking off. I always discard and left about 30gram yesterday starter before feeding once a day
🤗🙏
There is no discard the first 7 days? That’s what I did wrong.
This doesn’t say anything about feeding it twice a day after day 4.
And doesn’t it have to double in size before being able to use it in bread recipes, and also before being able to put it in the fridge??
Great sharing dear 👍👍 full watch dear friend 👍👍 please stay connected 👍🙏
Why don’t u discard half?
why seven days and not 4 days?
Good video. So no discard.
Eat. Sleep. Repeat the feeding
You don't throw out anything? I have seen other videos that you have to throw out a part of it, because it contains the waste materials of the bacteria.
How can this possibly work without spores or starter why would people even buy starter if this really works? I hope it works!! But it’s just seems hard to believe.
Hello it s all wrong... It Will be very very sour in this way and You wont get so much glutinic net formed. You should take at least equal parts of starter, flour and water. And do the feeding when It reaches a peak, not specific every 24 hrs.
It would be a good sense of responsability towards your followers if You dont divulge these fake recipe 😉 i follow with admiration your Channel and It s Better to continue on your area of expertise ! Thanks for your work anyway
@@fabrizio5017 Just because GVK doesn't make their sourdough starter the same way as you do, doesn't make their recipe "fake." People have their preferences- you have yours and they have theirs. Please be more considerate
It s not a question of personal recipe there are rules, studies. Not empiric suggestion, It s not my recipe the right One, but there are some basics , doing this way it will be flour and time wasted, in Sorry gvk Is really nice and She does lot of great things, but i feel to suggest not to follow this.. then You decide and try, but gvk gas a responsability towards You not ti give You direction e that Will bring to a fail and ti wasted foods. Greetings
You cannot feed only 40 grams of flour to more than 300 grams of starter. And with so few food leave it 1 day at room temp . ... Your Bread Will be difficult to handle flat and veryyy sour. A good start is 1:1:1 ratio and use It After reaching peak(around 3 hours of It s ready)You can play around this but cannot leave it 1 day at room temp. It s not really right.
I have been fermenting whole wheat flour to use for so many years. I started it out following every step of the directions as I was afraid to go wrong. However, once I got comfortable doing it, I decided to make it more practical and I get the same result which I very much like the taste of and use for many things.
Why didn't you discard anything?... At All!
Hi 6hrs into day 2 and my starter doubled. Is that normal?