Скачать или смотреть Sourdough Starter 101: Feeding Tips from an Expert Baker Bill Schindler

Learn how to properly feed, control, and revive your sourdough starter with expert tips from Dr. Bill Schindler—so you never bake with a weak or inactive mother culture again.


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----------------------------------------Show Notes-------------------------------------

0:00 – Intro:
0:38 – Common Beginner Mistakes: Underfeeding and Inactive Starters
1:25 – Controlling Fermentation: Slower = Better
1:55 – Why White Flour Helps Control Your Starter (Even for Whole Grain Bread)
2:17 – Understanding Hydration: 80% vs. 100% Explained
3:02 – Sponsored Message: The Dangers of Microplastics in Underwear
4:49 – Back to Baking: Step-by-Step Mother Culture Refresh
5:52 – How to Revive a Mother Culture That’s Been in the Fridge Too Long
6:44 – Why Bacteria and Yeast Become Imbalanced in the Fridge
7:13 – Why 400g of Mother Culture Is Ideal for Home Bakers
7:46 – Starter Ratio Breakdown: 200g Flour / 160g Water / 40g Seed Culture
8:11 – Scaling the Formula and Understanding the Math (80% Hydration, 20% Seed)
8:30 – What Reduces Stickiness in Sticky Dough? Water, Fat, and Other Grains
8:45 – The Most Popular Scale for Home and Professional Bakers
9:38 – Why You Should Measure by Weight (Not Volume) for Consistency
10:12 – Kitchen Tip: Keep Your Hands and Tools from Sticking Using Water
10:14 – Refreshing the Mother: How Precise Should You Be with Water Temp?
11:20 – Final Thoughts on Setup: Only 3 Ingredients Needed (Flour, Water, Culture)