EASY Sourdough Starter Recipe - Kamut (heirloom grain) version too! NEVER buy bread again!

hi i'm stacy from the from scratch farmhouse and today we're making sourdough i am super excited for this if you've been following along then you know that our family of nine is on a mission to ditch the grocery store and become more food self-sufficient so the goal with the sourdough is to be able to ditch this bad boy and remove it from our grocery list in the comments below i will link a blog post that will have my sourdough starter quick start guide as well as links to all of the supplies i'm using here and a couple of my favorite sourdough books before we get started though i want to give you a little bit of a background on where i'm coming from into this challenge i made sourdough a few years ago i was excited about at the time i put a lot of effort into it and after a couple months of working on my starter and making a few loaves of bread from it my family started telling me you know we don't really like sourdough we don't like the taste they didn't like how sour it tasted so i pitched it and i thought well if they're not going to eat it this is a waste of my time little did i know that you could actually adjust the taste of sourdough by how you feed it and this probably could have solved this problem of them not liking the taste um so i'm starting over starting a new starter and i'm going to spend more time this time working with it and hopefully getting a taste that my family will enjoy okay i will also be making here two different starters with two slightly different methods and two different types of flour so the first type of flour i'm going to be using is an unbleached an organic unbleached all-purpose white flour and the other type of flower i'm going to be using is kamut which is actually a brand name of an heirloom grain that i've become a little interested in lately and i'll post more information about camus in that blog post as well if you're interested in looking into that but i wanted to make two different sourdough starters with the two different flowers so that i could play around with both and i figured if i'm going to be feeding one i might as well be feeding both at the same time okay so the supplies that you're going to need this is a glass bowl with a lid it is a glass lock 3.75 quart now of course you don't need this one exactly um the other one i have for my other starter here is just a half gallon glass jar i've been told that this size works really well so i did seek out this particular bowl for one of my starters but it was actually kind of spendy so i'm gonna play with both and see if this is really necessary you also need some purified water if you live in a city it is important that you leave your water on the counter overnight to let the chlorine that they add to city water evaporate because that will affect your starter but just leave it out overnight and you'll be good to go the next day you'll also need a liquid measuring cup a 1 8 cup scoop this is just a coffee scoop you'll need a spatula a silicone spatula or you can use a wooden spoon just make sure that you aren't using metal in your sourdough starter because that can react with it and affect it i want to point out that i have this sitting here only to um sift the flour before i scoop it not to put in the starter okay you'll also need some sort of batter bowl or you can use like a eight cup one of these um just so that you're able to mix and pour okay so whatever you have sitting around that will do that job the optional supplies i have here are a flower sack towel and an 11 inch dish okay so the idea behind this variation or this method that i'm going to show here is that the sourdough will sit in this bowl the flour sack towel will go on top it will go into the dish soaking up water and keeping into the towel and then keeping the starter more moist this idea intrigued me and so i thought i'd give it a shot with one of my starters but not both um this setup was definitely more expensive so i wanted to try just my regular all-purpose flour starter in a cheaper easier way i guess you could say also i don't have it to show you here but i'm going to need a piece of cheesecloth and a rubber band to put on top of this um so that it can release gases without and let the wild yeast in um without getting anything in the starter while it's fermenting okay let's do this shall we so the first step is if you're doing the dish method to pour about a half inch of water into the dish then i'm going to place my folded flower sack towel into the dish and set it aside okay the next step is that you're going to take a quarter cup of water and 3 8 cup of flour so i'm going to sift my flour so that my measurements are a little bit more accurate the most accurate way to do this would probably be to weigh it out but who has time for that right okay so i'm going to measure my flower then i'm going to start really well until there are no lumps remaining i'm going to scrape the sides so that it's all contained in the bottom middle of the bowl okay next i'm going to wring out this towel you don't want it soaking wet just stamp i'm going to place this bowl into the dish then the flour sack towel goes on top and the bottom gets tucked underneath and we are just going to tuck in this starter it is good to go okay so this is my kamut starter and i will set that aside now we are going to be making the starter with just the regular unbleached white flour all purpose okay so for this we will use a quarter cup of water and 3 8 cup of flour i will go ahead and give this a little stir so it's nice and sifted and yes i keep a knife in my flower box for scraping the top there's one okay and i'm gonna grab a different spatula we'll be right back okay we're gonna go ahead and give this a stir okay i am noticing that the kamut starter i just did had almost like a dough-like consistency so after seeing how the all-purpose flour looks i think i'm going to go back and add just a tiny bit more water to that starter to get this consistency um i think that that flower must be just a little bit more thirsty i guess just soaks in more i think this is more the consistency that we're looking for which is like a thick pancake batter so i'm making sure that it's mixed real well and that there are no remaining mums okay so now i'm going to secure a piece of cheesecloth with a rubber band on top of this starter and then tonight in the evening i'm going to feed the exact same flour and water that i did this time so a quarter cup of water and 3 8 cup of flour okay so after you've continued to feed your starter morning and evening for six more days on day seven you'll be ready to bake so the process for doing that is you're gonna take your starter you're gonna dump the whole thing into your batter bowl then you're going to wash take this opportunity to wash out your container if you are using this method with the flour sack towel you're going to switch out your towel and wash both dishes okay you want a nice fresh place for it to come back to because then you're going to take half cup of your starter from the batter bowl and dump it back into your starter container whichever method you're using okay so this becomes your continued starter you're then going to feed both what's in the batter um i take that back it's going to depend on what recipe you're using you're for sure going to feed this one after you've done this process okay and then this is going to go to wherever you're keeping your starter what you do with the batter is going to depend on what recipe that you're using so this goes back and then you continue to feed it for another set six days until your seventh day which is your baking day again and you want to do this for a couple weeks if not a month to get it really robust and bubbly now i've heard people say that they've made bread after a week but i think it really depends on your environment um the temperature in your kitchen and lots of different factors so don't give up on it too quick it could take a month to get it just um thriving enough to be able to make bread with okay so the test to see if your starter is active enough to actually rise bread is after you feed it you want it to be bubbly and double in size within eight hours so if it's doing that then you can jump to the next step which is baking a loaf of bread also when it gets to this point of being very active and bubbly you can start keeping your starter in the fridge which the benefit of this is it no longer needs to be fed every single day when it's living in your fridge it goes into like a dormant state so the idea is that you keep it in the fridge you bake once a week so you would take it out of the fridge the night before or 24 hours before you plan on baking it needs two feedings to get bubbly and active enough to bake with okay so then you'd set it out feed it feed it bake and then you can tuck it back in your fridge until next week however i have been told that people have kept their starters in the fridge for months without any negative repercussions so if you're planning a long trip or what have you don't stress it is possible okay we did it we've got sourdough starters so in a couple weeks i'm going to be showing how i make bread and i might jump on here and show you some other recipes that i end up using my discard for as well make sure to hit subscribe so you don't miss any of my updates or recipes in the future and so that you can follow along with my family as we ditch the grocery store

Channel: The From Scratch Farmhouse

Views: 10,811

Keywords: Sourdough, Sourdough starter, Bake from scratch, Cook from scratch, Bake with me, Baking bread, Bread from scratch, Homesteading, Food self-sufficiency, How to make a sourdough starter, Sourdough starter from scratch, Sourdough mother, Self-sufficient, Healthy eating

Id: f8cLN7470Ac

Length: 13min 34sec (814 seconds)

Published: Thu Jan 07 2021