How often do you feed it in the fridge? Do I seal it air tight in the fridge as opposed to loose seal on the counter? Can I use it straight from the fridge or do I need to let it come to room temp? If I only feed it every 24 hours do I triple the amounts? Is every 8 hours for retired people or professional bakers? Who can do that? Please comment a more realistic time frame like 24 hours. Or if feeding schedule for refrigerator storage.
Thanks very much for your simple and easy method for making sourdough starter. Using your method and starting with a small amount as you suggest, you don't need to throw any starter out at all. You can just use half the starter for the loaf and feed the other half ready for the next loaf. I made a 100% whole grain flour starter using your method and baked the best loaf I have ever tasted...such delicious chewy texture and flavor!
@MrMantura No, I think that making Vinegar is simular process except that you need a specific yeast type. I have never made vinegar, however it sounds interesting.
sally fallon says in her book 'nourishing traditions'; start with 2 cups (450gr) rye flour with 2 cups water, should make a soupy mixture but I needed double amount of water and it's still quite tick (compared to soup)??
I find whole grain flour makes a better starter. The bran contains more wild yeasts.
Currently got a 4 grain gluten free starter bubbling away in the kitchen.
Also when starting a sour dough starter its a good idea to use boiled water. I usually let a beaker full of boiled water go cold on the counter and use that for the starter. This will reduce chlorine and kill any algae that may be lurking in the water.
I wanted to know whether it is better to use a plastic container or a glass container for making the starter?Can wheat flour be used for the starter..??
Just a note, I used Oat Bran flour to make my starter and i use 1 cup filtered water and 1 cup of Oat bran flour and 6 hours later i ended up with a chunk of cement hehe.
I had to put 3:1 ratio with that flour for it to work 3 water to 1 flour.
It's day 3 now and bubbling. I did make a large batch because i will just take one day and bake up a dozen loaves or so then freeze them. That way when i crave a sourdough bread I don't have to wait 2 days :)
@abubakr79 The weight measurements are instead of the volume measurements. It is much mor accurate to measure by weight. I should have explained that.
So I started a sour dough starter three days ago, and now it smells like blue cheese. It's a REALLY strong smell. It's stinking up my kitchen. Is this normal?
you have to add fresh flour every 8-12 hrs with the same amount of flour present in your sourdough starter. OR cut it in half, throw away the other half and add equal amount of flour and water on the remaining dough
Video would be much better if you showed, at each stage, what the batter looks like-- in terms of exactly how bubbly it is. I have gotten bubbles after about 5 days, but not sure how many bubbles I need to begin baking with it. The bubbles seem pretty small, not frequent. Also, my bread dough didn't rise very much last night. yet my starter, this morning, has about 15-20 bubbles on the surface, for about 2 cups worth of starter. I haven't done the baking yet, but I'm afraid it will be nan.
Thanks for your reply. So am I correct that your telling me that creating your starter (this Video) is ONLY for sourdough breads?
I must say that the entire chapter 3 in Peter's book is confusing. Don't get me wrong, he explains how to make a poolish, soaker, biga, Motherstarter, and mash very well. However he does not say (or I am not getting it) when to use a biga over a poolish etc. I still for the life of me do not know what the difference between startere and biga and final dough are.
You are reading the best author there is on the subject of baking. I own all of Peter's books.
Natural sourdough breads use natural wild yeast (Saccharomyces exiguus)
In yeast breads you will often make a Poolish or a Bigga which are two types of preferment made with commercial yeast, (Saccharomyces cerevisiae) flour and water. They are similar to sourdough starter except that you make new poolish for each batch of bread.
Tell me, can a starter itself be used for bread? I wanna make a fermented bread right now.. what do you think? Can kamut and water be mixed let's say 2 cups each and stir it for 3 days or so and add more flour to if needed and just bake it?
Kamut is an ancient grain. It should work fine as a substitute for whole wheat flour. I would suggest you follow the starter instructions using Kamut for the flour.
Then follow the recipe on my website for the sourdough bread. However the when you make the firm starter also soak 90% of the rest of the flour (kamut) in the water and place it in the refrigerator to soak overnight. Then add it with the starter and the rest of the ingredients. Good luck.
I have this uncanny ability to effertlessly find men in kilts. Amazing. I find one on you tube simply by looking into how to make sour dough. I would not mind being married to a kilted chef. LOL.
You absolutely want to use Bread Flour. Preferably unbleached bread flour. Self rising flour is all purpose flour with salt and baking powder added to it. Not what you want to use in your bread.
thanks for the advice "thereid" about the flour to use.i know that a strong flour is used for bread but wasnt sure if the starter required the same ,i do now cheers
Yes, Make the firm starter with your whole wheat flour
Then take the rest of the whole wheat flour and most of the water for the recipe and mix the together to make a SOAKER. Put in a bowl and cover. Put it in the frig overnight and then mix with the firm starter and other ingredients to make your dough.
My frist few attempts, my soudough was not sour at all but was able to yield some descent rising bread. So I switched to unbleached flour, and unchlorinated my water for letting it boil for a few minutes, then letting it cool to room temperature overnight. And the results were very nice. The starter had a nice tang and smelled very sour.
Is there any way to seed the starter with good yeast vs bad yeast? I got a lot of nasty things in my kitchen (my trash can for one) I wouldn't want to influence my starter with. Can I just put a loaf of soudough bread I bought from a store?
I would not worry about the yeast. It seams to take care of itself. Every kitchen I have ever been in has a trash can and assuming it is not overflowing and disgusting I would not worry about it.
I'm not sure what your second question is "Can you put a loaf of sourdough bread" Where? In the Starter?
The idea here is to make really good bread from the best ingredients you can get. Store bough bread is not really part of this equation.
WOW! Sourdogh starter in 24 hours! It took me 4 days to make mine on the old 24 hour cycle.. This tip is great. I'll never be left without strarter again.
Reid, your website is probably in progress...waiting to read a whole recipe on sourdough bread or pull=apart-bread rolls...the firm starter is good...
How often do you feed it in the fridge? Do I seal it air tight in the fridge as opposed to loose seal on the counter? Can I use it straight from the fridge or do I need to let it come to room temp? If I only feed it every 24 hours do I triple the amounts? Is every 8 hours for retired people or professional bakers? Who can do that? Please comment a more realistic time frame like 24 hours. Or if feeding schedule for refrigerator storage.
cat5fan 3 days ago
I thought you was only to use glass or crock style wear for the starter yeast?
1969Cinnamongirl 1 week ago
@1969Cinnamongirl
Actually I use a glass jar. I used that container for the video as it was shallow enough to easily show how much was inside at each step.
majesticnw 1 week ago
Thanks very much for your simple and easy method for making sourdough starter. Using your method and starting with a small amount as you suggest, you don't need to throw any starter out at all. You can just use half the starter for the loaf and feed the other half ready for the next loaf. I made a 100% whole grain flour starter using your method and baked the best loaf I have ever tasted...such delicious chewy texture and flavor!
ggaylmer 4 months ago
How much starter is needed for a 2 pound loaf of bread?
Boyntonstu 7 months ago
Hello there! Can this starter be used as a vinegar starter?
Danke!
MrMantura 11 months ago
@MrMantura No, I think that making Vinegar is simular process except that you need a specific yeast type. I have never made vinegar, however it sounds interesting.
majesticnw 11 months ago
sally fallon says in her book 'nourishing traditions'; start with 2 cups (450gr) rye flour with 2 cups water, should make a soupy mixture but I needed double amount of water and it's still quite tick (compared to soup)??
dromycatcher 1 year ago
I find whole grain flour makes a better starter. The bran contains more wild yeasts.
Currently got a 4 grain gluten free starter bubbling away in the kitchen.
Also when starting a sour dough starter its a good idea to use boiled water. I usually let a beaker full of boiled water go cold on the counter and use that for the starter. This will reduce chlorine and kill any algae that may be lurking in the water.
felixokeefe 1 year ago
I find whole grain flour makes a better starter. The bran contains more wild yeasts.
Currently got a 4 grain gluten free starter bubbling away in the kitchen.
felixokeefe 1 year ago
Thanks for the video. :] This will help.
ViolinistFTW 1 year ago
At last, someone who isn't using that dastardly metric system.
Others say, use equal weights of flour and water, you are using equal volumes.
recoveringcultmember 1 year ago
I wanted to know whether it is better to use a plastic container or a glass container for making the starter?Can wheat flour be used for the starter..??
shaunpatha 1 year ago
what kind of flour?? Rye...white??
mdjk89 1 year ago
Thx for the video.
Just a note, I used Oat Bran flour to make my starter and i use 1 cup filtered water and 1 cup of Oat bran flour and 6 hours later i ended up with a chunk of cement hehe.
I had to put 3:1 ratio with that flour for it to work 3 water to 1 flour.
It's day 3 now and bubbling. I did make a large batch because i will just take one day and bake up a dozen loaves or so then freeze them. That way when i crave a sourdough bread I don't have to wait 2 days :)
TheHyproglo 1 year ago
I am making bread following the recipe in your website. Now, I am confused with the measurements you use for firm starter and flour.
2 c 25 oz firm starter
2 1/2 27 oz flour
Please help
abubakr79 2 years ago
@abubakr79 The weight measurements are instead of the volume measurements. It is much mor accurate to measure by weight. I should have explained that.
majesticnw 1 week ago
So I started a sour dough starter three days ago, and now it smells like blue cheese. It's a REALLY strong smell. It's stinking up my kitchen. Is this normal?
KWalsh554 2 years ago
you have to add fresh flour every 8-12 hrs with the same amount of flour present in your sourdough starter. OR cut it in half, throw away the other half and add equal amount of flour and water on the remaining dough
dinkochong 1 year ago
Video would be much better if you showed, at each stage, what the batter looks like-- in terms of exactly how bubbly it is. I have gotten bubbles after about 5 days, but not sure how many bubbles I need to begin baking with it. The bubbles seem pretty small, not frequent. Also, my bread dough didn't rise very much last night. yet my starter, this morning, has about 15-20 bubbles on the surface, for about 2 cups worth of starter. I haven't done the baking yet, but I'm afraid it will be nan.
TenHanger 2 years ago
Thanks for your reply. So am I correct that your telling me that creating your starter (this Video) is ONLY for sourdough breads?
I must say that the entire chapter 3 in Peter's book is confusing. Don't get me wrong, he explains how to make a poolish, soaker, biga, Motherstarter, and mash very well. However he does not say (or I am not getting it) when to use a biga over a poolish etc. I still for the life of me do not know what the difference between startere and biga and final dough are.
BKSinAZ 2 years ago
I am reading "Peter Reinhart's Whold Grain Breads" book and Your video along from what I've read has me puzzled about something.
Is this starter only for "sour dough" breads? Peter's book implys that it is for all breads.
Thanks from a beginner
BKSinAZ 2 years ago
You are reading the best author there is on the subject of baking. I own all of Peter's books.
Natural sourdough breads use natural wild yeast (Saccharomyces exiguus)
In yeast breads you will often make a Poolish or a Bigga which are two types of preferment made with commercial yeast, (Saccharomyces cerevisiae) flour and water. They are similar to sourdough starter except that you make new poolish for each batch of bread.
See page 46 Pre-Fermented Doughs.
Enjoy your baking.
majesticnw 2 years ago
thank you. finally someone reveals the mystery. thank you!
pookiroo 2 years ago
nice!
Tell me, can a starter itself be used for bread? I wanna make a fermented bread right now.. what do you think? Can kamut and water be mixed let's say 2 cups each and stir it for 3 days or so and add more flour to if needed and just bake it?
CHIMESTERDOTCOM 2 years ago
Sure, You need to add enough flour to make it the righ consistency and let it rise. It won't be as good as following a recipe but it will make bread.
Baking takes patience, it is all about the right time and temperature combination.
majesticnw 2 years ago
Kamut is an ancient grain. It should work fine as a substitute for whole wheat flour. I would suggest you follow the starter instructions using Kamut for the flour.
Then follow the recipe on my website for the sourdough bread. However the when you make the firm starter also soak 90% of the rest of the flour (kamut) in the water and place it in the refrigerator to soak overnight. Then add it with the starter and the rest of the ingredients. Good luck.
majesticnw 2 years ago
thanx!
CHIMESTERDOTCOM 2 years ago
I have this uncanny ability to effertlessly find men in kilts. Amazing. I find one on you tube simply by looking into how to make sour dough. I would not mind being married to a kilted chef. LOL.
bodhronii 2 years ago
Do you have bread recipes for after your starter is ready?
oneofgrace1 2 years ago
Cheers mate, nice video. You make it look nice and simple. I will assume you had the tartan on behind that worktop! Looking forward to more.
XlH42g3G 2 years ago
do you use,strong bread flour,or self raising flour or doenst it matter?
mrplasma375 2 years ago
You absolutely want to use Bread Flour. Preferably unbleached bread flour. Self rising flour is all purpose flour with salt and baking powder added to it. Not what you want to use in your bread.
thereid1 2 years ago
thanks for the advice "thereid" about the flour to use.i know that a strong flour is used for bread but wasnt sure if the starter required the same ,i do now cheers
mrplasma375 2 years ago
Are there any modifications for whole wheat flour? I grind my own and prefer it over the white flours.
Thanks!
SpartanE00 2 years ago
Yes, Make the firm starter with your whole wheat flour
Then take the rest of the whole wheat flour and most of the water for the recipe and mix the together to make a SOAKER. Put in a bowl and cover. Put it in the frig overnight and then mix with the firm starter and other ingredients to make your dough.
majesticnw 2 years ago
My frist few attempts, my soudough was not sour at all but was able to yield some descent rising bread. So I switched to unbleached flour, and unchlorinated my water for letting it boil for a few minutes, then letting it cool to room temperature overnight. And the results were very nice. The starter had a nice tang and smelled very sour.
Lucidmike78 2 years ago
Is there any way to seed the starter with good yeast vs bad yeast? I got a lot of nasty things in my kitchen (my trash can for one) I wouldn't want to influence my starter with. Can I just put a loaf of soudough bread I bought from a store?
Lucidmike78 2 years ago
I would not worry about the yeast. It seams to take care of itself. Every kitchen I have ever been in has a trash can and assuming it is not overflowing and disgusting I would not worry about it.
I'm not sure what your second question is "Can you put a loaf of sourdough bread" Where? In the Starter?
The idea here is to make really good bread from the best ingredients you can get. Store bough bread is not really part of this equation.
Good luck and good baking.
majesticnw 2 years ago
ok i love real good breads im gonna try this when my clam chowder is calln.
CRDLIBERTY 3 years ago
WOW! Sourdogh starter in 24 hours! It took me 4 days to make mine on the old 24 hour cycle.. This tip is great. I'll never be left without strarter again.
mappw 3 years ago 2
Very informative! Thank you! I hope to see more videos from you! They're very professional
fiftytwoyenfilms 3 years ago
I'm glad you enjoyed the video.
majesticnw 2 years ago
Reid, your website is probably in progress...waiting to read a whole recipe on sourdough bread or pull=apart-bread rolls...the firm starter is good...
bilvapatra 3 years ago 2
very clear, very sensibly explained. the details he pays attn to, most cooks gloss over! thanks Reid...
bilvapatra 3 years ago 2