My Easy GUIDE To Making A SOURDOUGH STARTER | How To Make A Sourdough Starter from scratch

[Music] [Music] [Music] today I want to share with you guys my easy guide to making a homemade sourdough starter from scratch starting your own sourdough starter is actually really simple I know a lot of times a sourdough starter can feel either really scientific and Technical or can just feel like put some water and flour in a jar and it's going to be perfect I'm hoping this video will be the perfect middle ground for you and give you enough information to make a really good and successful starter but not too much to where you feel like it's overly complicated I've made sour of starter several times before so know that you can eyeball it but in this video I will give you measurements in grams and show you how to use a digital scale the easiest way possible and it makes it a lot more accurate a lot of guess work gets taken out when you use a digital scale so I'm going to show you guys how I do mine how you can really easily do it as a beginner so get excited because I think you're going to have great success with this method I'll leave you some time stamps down below this video that way if you want to revisit it as you're on different days you can come back to this video and kind of assess where you're at as well as leave a link to my written instructions I have a whole written out guide that you can even print off over on my website so I'll link that down below since you're probably new to sourdough and you're going to get your sourdough starter all bubbly and beautiful like this one you're going to want to bake bread with it as soon as possible I'm pretty sure so I'm going to leave two different recipes down below I have one that I've shared in a video before so I'll link it in the cards it's my step-by-step guide to making a few of my favorite different recipes but it is a little bit more advanced and that's what from hearing back from you guys your experience working with it so if you are brand new I'm going to suggest you try a new recipe of mine that is just my easy beginner sourdough crusty bread recipe it's a lower hydration dough that means it's less wet and it's easier to work with then you can move on to higher hydration sourdough bread so it's a little bit trickier to work with you have to wet your hands more if you're a beginner I totally hear you I totally understand definitely try my easy sourdough bu recipe it's just a really nice crusty loaf this is a piece we have left over as soon as I make bread my bread is gone my family of six devours this in no time so I usually make two at a time I make enough sourdough starter to make two of those at a time and this is that crusty easy beginner sourdough bread so you can see I have about a 4 in rise on it just for my sourdough starter it has a nice crusty exterior but the inside is just as light as air and it has that closed crumb versus my sourdough crusty bow that is a higher hydration dough we have lots of little air pockets in here and just a slightly chewier texture so depending on where you're at in your journey you can check out one of those recipes I'll leave them both linked down below and I know from previous experience you guys are usually looking for some tools to learn how to make sourdough easier so I'll leave kind of like my sourdough tool kit Down Below in the description box as well so that you guys feel like you have all the tools you need to take on making sourdough as far as a recipe goes for making sourdough starters it's really simple there's only three ingredients you're going to want water and flour and today I'm going to use aomination of allp purpose and whole wheat which I'll tell you more about in just a bit but I'm sure if you're new to sourdough and you're just finding this video you might be wondering what is a sourdough starter making your own sourdough starter begins with creating a culture simply from flour and water there are wild yeast in bacteria in the flow and in the air and even on our hands and so by adding water to that and letting it ferment at room temperature we're just kind of cultivating a yeast and this wild culture which then begins to rise and fall predictably that way we can use it to rise and make this amazing sourdough bread and sourdough baked goods I bake with mine a couple times a week but I don't like to feed it all the time the method I'm showing you today you'll be able to feed it once and then keep it in the fridge for really easy maintenance there's not a ton of discard after you get your starter established so it's really good for beginners or even Advanced sourdough sourd do people as my daughter says this is just a great method this is personally what I do but I do end up just eyeballing my sourdough starter after it's established so you'll be able to feed it as much as you like or as little as you like and then just keep it in the fridge and pull it out whenever you need it so let's get started let's begin by going over some useful tools and the ingredients you'll need to make your starter you want two glass jars with loose fitting Lids I like to use wet jars number 743 you'll want ample room for your starter to be able to rise and a loose lid so that fermentation gases have room to escape a wooden spoon or Squirtle I love spurtles because you can easily scrape down the sides of your jar to keep it clean room temperature filtered water that doesn't have any chlorine in it and for General sourdough bread making I always use a digital scale because it's easier than measuring in cups and is also more accurate you'll want to include whole wheat flour even if you will regularly be feeding it allpurpose like I do because we want that outer coating of the wheat that allpurpose doesn't have I like to use my neutr Mill to grind my own whole wheat but store bought works just as well you can also use 100% Rye flour instead of whole wheat you'll also want some organic unbleached allpurpose flour or unbleached bread flour to begin making our sourdough starter culture I'll turn on my scale and change the unit to grams then I'll place my jar on and tear the scale to zero which just means to zero out the weight of whatever was already on the scale I should read Zer G and now for day one I'll add 50 g of whole wheat flour followed by 50 Gams of allpurpose flour if you ever sprinkle in a little bit too much flour by accident don't worry just use your hands or a spoon and you can just pull a little bit out I do it all the time and your measurements also don't have to be exactly perfect if it's one or two gs over or under there's not going to be an issue at all so don't even worry about it I'll press tear again to bring the scale to 0 g and then I'll add in about 150 g of room temperature water then remove the jar from the scale you can turn the scale off now and I put my jar back on the table that way I don't ruin the scales calibration when I'm stirring it and then I like to give it a nice good stir give it a little muscle and make sure that there are no clumps of flour left and if you notice the consistency that the starter is today on day one this is the thinnest your starter will ever be as we go on day by day it's going to get thicker and thicker and our regular feeding that we'll do after day seven until the end of time will be a lot thicker than this thicker than a pancake batter so it should never be any thinner than this it should end up a very thick consistency at the end now I'll Loosely place the lid on the jar and you can label what day it is and what time you started the culture I like to use a little bit of craft tape and we'll place this jar in a dark warm spot in the kitchen and let it ferment at room temperature for 24 hours each time I'm feeding a small amount of starter with flow and water I am discarding from the bigger amount that I got that starter from and the reason we have to do a little bit of discard from starters is because it's necessary or it becomes over fermented once your starter is established you can save it and use it in a Sourdough discard recipe like pancakes but when creating your starter you definitely want to discard and especially the liquid component that sits on top which is called Hooch after 24 hours we're on to day two and the process for days 2 and three is exactly the same I'll get a clean fresh jar place it on the scale and tear it to zero then I'll add in 70 G of our leftover sourdough starter that we started yesterday along with 50 g of whole wheat flour and before you add in your sourdough starter you can scrape some off the top and make sure any liquid that was on there is thrown into the garbage and not put into the fresh starter now I'll add in 50 g of all purpose flour and when you're adding in your flour you can either tear it to zero in between adding your whole wheat and allpurpose or you can just add 50 g plus another 50 g and end up at 100 we'll reduce the amount of water that we used on day one for days 2 and three by adding 115 G of room temperature water [Music] again you'll remove the jar from the scale then give everything a really good stir then place the lid on your jar Loosely and leave that on the counter to ferment for another 24 hours and then at the beginning of day three you'll repeat it you probably get the picture by now and by the end of day three your starter might look something just like this you can see there are bubbles all over the top of it and it has started to rise now for days four and five we're going to do the exact same process but we're bringing down the amount of water again from 115 G now to 100 G and by the end of day five your starter is going to look something like this you should be seeing active bubbling and it should have risen about doubled in size but it's not quite ready yet you want to keep feeding it and developing a strong starter so that when you go to make brand for the first time you can get a nice rise out of it it the cooler your house is the longer it'll take your starter to rise and the warmer your house is the quicker it'll rise and about on day five is when I like to either use tape or rubber band around the bottom to Mark where my starter begins after I feed it and where it ends up to see if it's doubled in size and you can also see how it's gradually getting thicker and thicker this is perfect now we're on day six and we're going to to do things just a little bit different by reducing the amount of starter we're using from 70 G all the way down to 50 g of sourdough starter then I'll tear the scale and I'll add in 50 g of whole wheat flour and 50 g of allpurpose flour then I'll pour in 100 G of room temperature water at this point your starter should start to smell like a mild yogurt if it smells strong like vinegar then you need to keep feeding it for a few days until it's kind of mellowed out a bit if you happen to start your starter at night and it's rising overnight while you're sleeping you might miss how tall it rises but a good way to be able to tell how tall it got is the streaks on the the side of the jar when your starter starts to fall so it'll rise and then it'll start to fall and just when it starts to fall it's the perfect time to bake with and it's ready for more food at that [Music] point as your starter continues to mature it will begin to rise faster than it does now and it will also develop more and more flavor so just keep cultivating those yeasts [Music] now we're on to day seven and day seven is also your maintenance feeding meaning that once your starter is active you'll only need to perform this feeding once a week in order to keep your starter healthy and then you can keep it in the fridge and only have to pull it out once a week or you can pull it out more often whenever you want to bake with it it makes it super easy to maintain it so day seven we're changing our ratios again and this is how I normally feed my starter so I'll do 35 G of my active sourdough starter and then 140 G of allpurpose flour so we're not going to use any whole grain flour you could if you wanted but I typically feed mine with just regular allpurpose flour and then I'll add in 140 G of water so we're doing 140 G to 140 G of flour and water so just equal parts and you can either scale this down or scale this up depending on how much you need for whatever you plan on baking I like to feed it with this amount because I know it's going to fill up my jar and give me enough to make my two loaves of bread that I like making so you can kind of play around with the amounts and make sure that you have enough starter for whatever your favorite recipes are the more you feed it the more it's going to want to eat so if you don't bake with it that frequently I suggest keeping it more to a standard smaller amount like I'm showing you [Music] here [Music] [Music] you can keep doing this day seven feeding over and over until you feel like your starter is strong enough and I'm going to show you a quick way to test whether your starter is ready it's called the float test so you'll get a glass of water and then you'll just take a scoop of your sourdough starter after it's risen and is bubbly and if it floats it is ready to be baked with if you add in your starter and it sinks to the bottom that is not ready to bake with so keep on feeding it wait 12 hours and then feed it again this is my sourdough starter right here all I do is I'll pull it out of the fridge I'll leave it on the counter for a couple of hours just to come to room temperature then I'll feed it and it'll rise all day usually and then it'll be ready to bake with as soon as it's risen and doubled in size and then after I use the starter that I needed from it I'll just pop my lid on I like to use one of my loose fitting lids and I'll put it in the fridge and it's as simple as that I hope you guys enjoyed today's step-by-step guide and if your sourdough starter turns out well or you have any questions leave a comment down below and I'll be happy to help you guys out however I can if you feel like you're ready to take on breed making that's still really simplified then you can check out my other video my easy step-by-step guide to make the best foolproof sourdough Breads and check out the other videos on my sourdough [Music] playlist

Channel: Healthy Elizabeth

Views: 36,864

Keywords: My Easy STEP-BY-STEP GUIDE To Making Foolproof SOURDOUGH BREADS | BAKE WITH ME, healthy elizabeth, sourdough bread, bake with me, sourdough dinner rolls, sourdough sandwich bread, crusty sourdough bread, whole wheat sourdough bread, how to make sourdough, beginner sourdough, simple sourdough, sourdough recipes, no knead bread, best homemade bread, family of 6, cooking show, bread, Easy GUIDE To Making A SOURDOUGH STARTER, How To Make A Sourdough Starter from scratch beginner

Id: xSR2jW2W8hc

Length: 16min 15sec (975 seconds)

Published: Sat Mar 23 2024