Скачать или смотреть How to make a sourdough starter from scratch (it’s EASY). Simple Sourdough Series pt 1

Hi and welcome to part one of my Simple Sourdough Series! And also my first YouTube video woohoo.

In my opinion your sourdough starter is the most important aspect of making sourdough, because if your starter doesn’t rise tall then your bread won’t rise tall. I put everything you need to know in this video for making a GOOD, strong, sourdough starter I’m just 7 days. I’ll put the feeding schedule below along with some important tips. Let me know if you have any questions!

SOURDOUGH STARTER SCHEDULE
Day 1: combine 5g whole wheat flour with 5g water. Loosely cover and let sit 24 hours.

Day 2: to the same jar, add 5g bread flour and 5g wheat flour, + 10g water. Mix everything together and let sit 24 hours.

Day 3: to the same jar add 10g bread flour, 10g wheat flour, and 20g water. Mix everything together and let sit 24 hours.

Day 4: NEW JAR. To an empty jar add 20g water, 10g of your starter (from old jar), and 20g flour (I’m still using half wheat half bread flour). Total: 50g. From now on, we will feed our starter about every 12 hours (twice a day).

Day 5 MORNING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat half bread flour). Total: 50g.

Day 5 EVENING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat half bread flour). Total: 50g.

Day 6 MORNING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat and half bread flour). Total: 50g.

Day 6 EVENING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat and half bread flour). Total: 50g.

Day 7 MORNING: woohoo day 7! We’re now going to feed the starter the ratio I always feed my starter: 50g flour, 50g water, 10g starter.

Day 7 EVENING: do a float test. If it looks like it needs a few more feeds, no worries keep feeding the same ratio. (You can do 25g flour, 25g water and 5g starter if you don’t want to use as much flour). If it’s looking ready, you can take a break from feeding it and put a small amount in the fridge (you only need 5g). When you wanna to bake w/ it, feed it 1-2 more times to make sure it’s ready. See notes and tips below:

Notes:
1. The water you use should be slightly warm. And try to use filtered water since many tap waters have a lot of chlorine in it which doesn’t allow for much fermentation. Or, you can let your tap water sit out for 24 hours and the chlorine will evaporate.
2. I highly recommend using half whole wheat flour and half bread flour during this process to ensure a good strong starter in just 7 days.
3. Try to keep your starter in a warmish place, around 78*F. You can keep it in the oven with the light on, in the microwave, near the stove, or use a heating pad to make a warm environment. If it’s not warm enough, it will rise slower and take longer than 7 days.


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