Sourdough Starter

[backyardsounds]

Not just yeasts! Remember, it's a symbiotic dance party with lacto lactobacilli, et. al., bacteria - without them you don't get the twang! And everybody likes tang,- I mean, twang!

[patisserie1]

Wow! That's some active starter. I've never seen anything like it.

[Soul21Grams]

Love At First Sight

[321fight]

Mine is on day 6 and he's just started looking like this. I think I may have been dehydrating it before by not putting in enough water. I added more water today and a couple of hours later he's bubbling like yours. And I've bcome so attached to mine I've given him a name, Graham.

[ironmonnkey15]

I am really new to this, is there any place I can learn about making the yeast and stuff? I want to make something like french bread.

[AngelikavonDeutschla]

Okay. You are saying use 1/2 tsp of water and 1/2 tsp of flour. However, on another persons video they are saying, you use 1/2 cup of water and 1/2 cup of flour. Which one is right? I did the 1/2 cup of water towards 1/2 cup of flour ratio. Then it sits in a tubber ware container. So next I need to keep feeding it right? What receipes can you do with it?

[revelrevel]

start it with pineapple juice and rye flour, then convert. much easier imo

[737Pilot122]

Never run out of this, mix some in with new flour and water to keep the same kinnd of yeast, this is a good strain.

[737Pilot122]

Which method did you use, this is the best starter I have seen.

[mrcegodepenas]

Do you have Recipe for this?

I could not find on youtube...

[tabonefamily]

the sound is not on in this video

[cupidsfodder]

Um, I'll be impressed when I know how long it took for your starter to look this way.. if this vid is from day 1 or 2 your not lookin at yeast or lactobacillus (the one you want) farts....

[maimon3]

I am so envious, my starter is so lazy and does no farting or eating, this is awesome effort by your starter , watch out it can take over the kitchen :-)

[MetaView7]

what's next?

[chefadrian21]

omg so alive!

[mikech78]

wow, this video was both informative and entertaining. Which is to say, not at all.

[picklehead7]

Very healthy yeast ya got there!

[EyeOnTheTV]

wicked yeast

[chykcha]

The yeast is farting! Seriously, is there any way you could post the recipe for this stuff?

[k9forkids]

its easy, you take 1 1/2 cups of whole wheat flour ad water until you have a peanut butter texture and let it sit out at room temp. thats it! it is very hot and humid where i live and it only takes 18 hours for me. Don't forget to stir your starter every 12 hours and to feed it every 24h with 1 1/2 c of flour and water.

[mr10pm]

Whooooooooooooo yeah! It's aLive!!

[iorixs]

intriguing

[MoiTheFuss]

Any suggestions for how to substitute your starter into old recipes, ie. can you use this good stuff instead of store bought yeast. I've been told to avoid all flours except barley, rye and buckwheat; also potato and rice are ok. Will this work with any of those? I appreciate any info, thanks! Chris

[aberashki]

MoiTh yes, you can make your injera from barley, teff, rye, buckwheat and you don't have use yeast, but you must have starter.

To make starter just mix all the ingredients with water like soupy kind let leave in a room temprature until it rise. It make take a week, at first it may not turn out good but remember never discard the left over that is going to be starter every time when you like to bake injera. so just make all the top clean and store it in refregrate, use as a starter.

[supersensonics]

If my starter looked like that I'd post it too. YUM!

[Cosmoline]

Damn that's hot.

[Mallard42]

that's impressive. You must have a lot of natural yeast in your area. I have tried natural sourdough starter a few times (pacific northwest) and have only had one really good loaf. I guess I have to practice more.

[LivingDog94]

YEAST: Part 1 (The Beginning)

Here's how to grow your own yeast culture - I did it with no skill and it finally worked.

How to make your very own yeast:

1) place 2 oz (any) flour in 2 oz. (filtered) water,

2) wait 2 -- 7 days... did I say wait,

[LivingDog94]

3) when it shows signs of activity (bubbles should appear on the top) it is working,

4) there are two things to do at this point: have a recipe and have a schedule

a. recipe: 1:1:1 by 2 oz.

b. schedule: feed every 12 hours

5) 1:1:1 is by weight, i.e. all weights (previous mixture, water, flour) are the same, in this case 2 oz.

[LivingDog94]

6) every 12 hours means just that, whatever time you fed it AM feed it again, the same time PM

7) after you feed it, it should double in size. If it does then you have a working yeast culture.

[LivingDog94]

It's a bit of mystery at first, but once you see that the dough is doubling in size every time, then you know you have a working culture of bread (sourdough) yeast. BTW, you know it will smell "sour"?

I hope this helped. Reply to this and you can ask me for help. (I am not an expert, I just know that making your own yeast culture _is_ easy.)

You might also try newsgroups with names which include "sourdough."

-LD

[LivingDog94]

YEAST: Part 5 (The End)

You have to feed it at least 1:1:1 of 1 oz each (old starter, flour, water) twice a day every day from the day you start. That's about five 5 lb. bags of flour in a year - just to keep your starter alive.

You could keep it in the refrigerator which would require a feeding of only once a week.

-LD

[kidcooker]

so lets say i use 1/8 an ounce of bakers yeast in my pizza dough would i just weight 1/8 an ounce of the sourdough starter yeast

also would it taste sour and if so how do i make bakers yeasT?

[LivingDog94]

Baker's Yeast vs Sourdough Yeast

PART II

4) Finally, what is sourdough? It is bread made the old fashioned way - the way everyone has made it over the centuries - from the ancient Egyptians to the Cowboys of the American West. You get the starter working and that is the only yeast you use for the bread.

5) If you mix the yeast's then you will be messing with the feeding cycle of the natural sourdough yeast.

[LivingDog94]

Baker's Yeast vs Sourdough Yeast

PART I

1) No. You are confusing the natural yeast, which makes sourdough, with commercial yeast. Follow your recipe for your pizza dough. If you want to make sourdough pizza then you need only all sourdough yeast. That means you need a starter.

2) It would not taste sour. You need to use more than just 1/8 cup and the dough would have to sit for about 8 hours.

3) You can't make baker's yeast. It is a commercial product that you buy and is not sour.

[SorryAlrTaken]

It would be interesting to know, how old this starter is. I. e. when you started it originally from flour and water. How many days, weeks has it been.

[zombie334]

So you used flower and water thats it right? Im still confused, I just want to get it right. Could you give me your whole precess. That would clear up allot. Thanks.

[StewartSpeak]

Yes, just flour and water to start with. Google "Sourdough SJohn" and the first result will be the method I followed.

[zombie334]

thank you so much. It's been 2 days and im starting to see bubbles at the top, i think another day or two with feeding i should see more results. Thanks again.

[StewartSpeak]

Glad to hear it. Good luck!

[zombie334]

What kind of flour did u use? How long did it take? Im trying to make a sourdought starter with king arthur non bleached flour and srping water. Need some help.

[StewartSpeak]

It took about two or three days. I used King Arthur flour, also, however I used their whole wheat flour. Spring water would probably work better than the city tap-water that I used. The yeasts didn't seem to mind, though, Make sure you keep it warm.

[MyREDTAIL]

@StewartSpeak How do you use this starter to make bread do you just add it in the dough for making bread ? if so how much do you put in it etc, this is confusing. ?

[balrog919]

GOTTA LUV THE GOOD STUFF

[Jon70]

Wow, thats very active yeast, I hope the bread tasted good. Did you buy the yeast/bacteria or did you get it from fruit skins like grapes or something?

[lbulm]

The yeast came from the air - we just let the starter sit out and it "collected" the wild yeasts.

[SorryAlrTaken]

That's an urban legend. The sourdough organisms origin from the flour. If you want to catch real "yeasts" from the air you would have to sterilize the flour and then you would probably be out of luck 90 % or attemts.

Also - sourdough organisms are two types - dominating lactobazillus and yeast. The LB's are more numerous (90+ %) than the yeasts (10-%). But yeast cells are much larger than LB's. and so on... there is a lot to sourdough, but it sure does not come from the air.