Activating your starter from the refrigerator for making sourdough bread

hi everyone I'm back I just wanted to show you what I do to activate my starter when I'm getting ready to make another loaf of bread after you have established your starter and you have done step two of growing your starter you can store it in the fridge and in normal circumstances I would not have this much starter this is a lot of starter I mean it really is a waste of flour I you only need to keep 50 grams in the fridge you don't need to keep feeding this whole thing you don't need to unless you're working at a restaurant and you're making massive amounts or a bakery and you're making tons of bread you do not need to keep this much starter you don't need to keep it out under counter and feed it every day I keep mine in the fridge lid on and I take it out once a week feed and activate and make bread and then you will discard the rest which I'm not gonna do because I have been growing mine too bless all of you with so anyways this is what we're gonna do we're gonna activate our starter and get it ready because I'm gonna make a couple of so bread yay so I get a bowl you can also just use another mason jar but for this video I'm just gonna do a ceramic bowl so I'm going to let see my scale on so it's gonna zero it out and I took this out of the fridge about an hour ago I'm letting it get to room temperature and actually I watched it just grow a little bit so just taking it out and it just starts waking up just from just from getting to room temperature so my scale is zeroed I'm gonna pull out I'm gonna measure 50 grams 50 grams of starter because I'm gonna be making two loaves of bread if you want to make one loaf you're gonna measure out 25 grams two to three loaves start with 50 grams 50 grams of starter almost there remember you always want to be exact come on there we go 50 grand so we get 50 grams of starter for two to three loaves 25 great I'm gonna write this all down for you still wearing 25 grams for one to two loaves and then I'm going to add 100 grams of flour and 100 grams of water Sam about 136 are you seven couple more okay and for the water it's a little trickier so I am gonna char that out at the zero and I'm gonna do a so whatever you feed your starter whatever you do for the flower you do exactly for the water so and I have a spoon because water is a little bit tricky tartar now we do it separately okay I'm at 99 101 so then I just take a little tiny drop out with my spoon because it's just easier okay we've got 100 I'm gonna pour my water into my bowl of flour and starter stir this up yeah get it all mixed really well and it gets really thick and pasty you can see let's see if you can see how thick and pasty that looks you see that very gooey okay and then all you do I use a little tea towel I like to use really thin towels I love this towel yeah okay I love this one 300 even again cover let's sit on the counter for about eight hours we'll check it and or check it this evening and it should be ready to then follow the bread recipe or any other recipe that you want to use for sourdough and that's it okay thanks bye have a good day

Channel: Sara Fenoglio

Views: 15,370

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Id: xB8ApwkyAdg

Length: 5min 51sec (351 seconds)

Published: Thu Apr 16 2020