How to Make a Simple Wheat Sourdough Starter | The Perfect Basic or Beginners recipe

today's video is all about a wheat sourdough starter now the process starts by taking 50 grams of good-quality whole wheat flour and 50 grams of water adding it to a jar and giving it a quick mix it is as simple as that now straight off the bat I just want to say this is a natural fermentation process so if your starter isn't doing exactly the same as mine in this video on exactly the same day try not to worry but just look out for the signs that are happening throughout this process now as a reference point my kitchen temperatures about 22 degrees C at the moment remember that the hotter your kitchen is the quicker things could happen and of course the cooler your kitchen the slower the process may be right so I'm going to pop a lid on the jar loosely do not tighten it or you could cover it with a cloth and then we're just going to leave this out at room temperature to ferment from out the next 24 to 48 hours and here we are on day 2 and as you can see we've got a really active fermentation however you may not see this much activity so don't stress you may just have to wait another 24 hours it may take a couple of days so be patient and wait now we've had a look it's time to feed the starter for the first time we've got a total weight of a hundred grams and we're going to add 50 grams of water and 50 grams of whole wheat flour I'm going to put that into a clean jar then just pop the lid on loosely again and Mark the side of it so I can see how much activity is going on and here we are on day three of the fermentation and we can see that the starter has risen slightly up the jar and we just have a few bubbles but it doesn't resemble the large activity that we had after the first day so remember that the fermentation process can slow down a little bit and change on a daily basis so now we feed it in exactly the same way I've got 200 grams of the starter I'm going to add 100 grams of water and a hundred grams of whole wheat flour give this a quick whisk up and then I'm going to pop it into a clean jar just so I can check on the activity I'm going to give it a mark with the marker pen and then straight on with the lid and leave it till tomorrow so day four and really not a lot has happened to our starter at all you can just see a layer of liquid on the top and it looks pretty well dead don't worry we will crack on with the feed now normally the feeds will be equal quantities but today I'm going to reduce the water to about 130 grams because I want to tighten the consistency of this starter up I'm now going to add 150 grams of the starter and discard the rest and then I'm going to add 150 grams of whole wheat flour give that a good mix and then I'm going to add it to a clean jar now as I tip it in you're going to notice the consistency it's a lot of thicker and that's because I just reduced the water it wasn't quite an equal quantity I added a hundred and thirty grams instead of a hundred and fifty and this is kind of the consistency of the starter that you're shooting for again mark it up pop a lid on it and leave it out at room temperature and here we are day five or we can see we've got some activity we've actually got a bit of Bounce here we've gone up above the red line and we can see we've got some nice bubbles forming on there so there's definitely fermentation happening here so now we'll crack on with a feed now the consistency of the starters loose again so I'm going to add just under 150 grams of water about 130 grams in goes 150 grams of our starter you can see how runny is there and to that I'm going to add 150 grams of our whole-wheat flour I'll leave the weights and the measurements in the description but just remember you're going to be boss of your sourdough starter you're going to need to decide if you need to add just a little less water just to tie in the consistency up give this a good stir and then I'm just going to mark the outside yet again pop the lid on and leave it out at room temperature once again and we'll check on it tomorrow right day6 and as you can see we've had a good rise up the jar it's dropped down slightly and on the inside we've got some really good activity lots of bubbles today so on with the feed and I'd like to tighten that consistency up just a touch more so I'm going to go in with a hundred and 25 grams of water a hundred and fifty grams of the starter and a hundred and fifty grams of my whole wheat flour and give that a really good stir together and then into a clean jar you can see I've probably tightened this up just a little bit too much who wants just a little bit of a runny a consistency really mark up on with the lid and then we'll leave this out for another 24 hours at room temp right day 7 and we can see by the inside of the jar that the starters risen up and collapse back down and on the top we've got lots of lovely bubbles meaning we've got a good fermentation from today and for the foreseeable future I'm probably going to feed this with equal quantities of flour and water from now on so I've got 150 grams of water 150 grams of our starter going in followed by a hundred and fifty grams of whole wheat flour we're going to give that a good stir up pop that into a clean jar mark it up pop the lid on and then again we're gonna leave this out at room temperature until the next day okay so it's five hours later the same day and here you can see we've got a really really viable starter here so we've just got one slight change in the schedule tomorrow ok so pretty much everything remains the same now we're just going to lighten this starter a little so instead of adding 150 grams of whole wheat flour we're going to add 75 of whole wheat and 75 of white flour now from this point on your start is pretty much ready to use remember it is still young so maybe adjust your expectations accordingly now my advice would be to continue this process for the next seven days use 150 grams of your starter feed it with 150 grams of water 75 grams of whole wheat flour and 75 grams of white flour you're going to establish a really really strong starter and from that point you should have no problem baking the sourdough breads just remember you will need to feed your starter before using it in the recipes that follow all of the directions that are given for the bread recipes or the sourdough products that you follow between bakes you can keep this in the fridge if it's going to be for an extended period of time make sure you give it a feed before you pop it in the fridge thank you very much for watching I'll see you again very soon stay tuned

Channel: Culinary Exploration

Views: 167,231

Keywords: how to make a sourdough starter, hot to make a wheat sourdough starter, easy sourdough starter recipe, how to ferment a sourdough starter, basic sourdough starter recipe, Sourdough starter consistency, a guide to feeding a sourdough starter, sourdough starter UK, sourdough starter maintenance, sourdough starter not rising, sourdough starter basics, sourdough starter culture, beginner sourdough starter, sourdough starter day by day explained, sourdough starter just flour water

Id: pIfDRXd6NBs

Length: 6min 38sec (398 seconds)

Published: Fri May 08 2020