How To Make Sourdough Bread Starter

One of the things the 49'ers brought with them to the California Goldrush was Sourdough Bread. Possesing a very unique flavor and aroma, it is still loved by many.

Although is takes a few more steps than conventional bread, it is well worth the time and effort.

In thei video I will cover the starter, and in the next video I will use this starter to make the bread. Yum - Yum!

Category:

Howto & Style

Tags:

• Sourdough
• bread
• 49'ers

[sadie30788]

mine turned out a little runny following the recipe so i added 2 table spoons of  flour is this ok ? to get it thicker like yours in the video.

[CooksGarden]

@sadie30788 Yes, I would add more Flour. How did it turn out? I have also fond different results between mid summer and mid winter baking. But yes, I would have done. Remember to feed the starter so you have more for next time.

Thanks for commenting

[CooksGarden]

@sadie30788 That's what I would do Sadie. Adding a little flour at a time until the consistency you want is achieved.

[hemmi79]

Hi and thanks a lot for your video. It was very helpful.

I am interested in sourdough bread because of it's health benefits. According to my understanding, when one makes a sourdough starter from a baker's yeast one is in fact using a different kind of species than traditionally is used. So my question is - Do you know whether the baker's yeast breaks down the nutrients of the wheat in the same way as traditional sourdough yeast and hense provides the same health benefits? Thanks again!

[CooksGarden]

@hemmi79 King Arthur Flour sells a dehydrated Sourdough Starter you can try for a change. Once you have been baking a while, you will have lots of airborne yeast that may work for starter. Boudin's in San Francisco is still baking from the original starter from the 1840's ( California Gold Rush Era)

Thanks for posting a response!

[CooksGarden]

@CooksGarden One of my Facebook Friends said she has successfully washed yeast from Cabbage leaves.

[CooksGarden]

@hemmi79 But these days, with so few families baking, cooking, etc at home, there is not a lot of yeast in the air, compared to many years ago. Possibly it's different there in Iceland, but here it can sometimes be difficult.

[CooksGarden]

@hemmi79 I don't believe there is any nutritional differences between the yeasts work. As I have been told, the difference is with the natural yeasts in the air, you are taking on the local differences, rather than the canned, and somewhat flat commercial yeast. I feel it's more one of flavor.

[CooksGarden]

@cappykay Thanks for watching. Yes, you do need to pour off the hooch, and feed it, especially if you don't use it for a while. But as long as you do that, it will last for many years. One of the Bakeries in San Francisco ( Boudin's) where I first had Sourdough, is using a starter they call the Mother Starter. It was first made in the 1850's during the California Gold Rush, and they are still baking from it.

[cappykay]

I really like your video for the starter. You did a great job explaining how to make it and I really like your recipe for it. I can't wait to try it. I haven't seen your video on making the bread yet, but I wondered if you needed to do anything additional with the starter once it was refrigerated like continuing to feed it or pouring out the hooch? Is this a starter that you can keep going for many recipes? This is my first attempt at starter and sourdough bread.