The Last SOURDOUGH STARTER RECIPE You Ever Need
This is how you elevate your bread-making skills by learning how to make a super powerful sourdough starter. This expert-approved guide will walk you through the process of creating the perfect starter, including all the insider tips and tricks that are essential to begin crafting the most delicious sourdough bread at home.
You can also get my free ebook where all the details of making a sourdough starter are covered. It is free because I believe information like this should be free to everyone. Link:
Resources:
Difference between liquid, stiff, normal starter:
Fixing your moldy starter:
My default sourdough bread recipe:
3 minute sourdough bread:
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Make a bread:
Crackers:
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Egyptian lady:
Chapters:
0:00 Intro
1:05 History
1:42 What is a starter
2:40 Making a starter
4:30 When is the starter ready?
5:24 My favorite trick
7:35 Making your first bread
8:14 How much starter?
8:55 Starter maintenance
9:46 Helpful resources
10:48 Special surprise
#sourdough #bread
No More Feeding or Discarding: Simplify Sourdough Baking Now
In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week.
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How to Maintain a Sourdough Starter With No Feedings and No Discards:
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Quick and Easy Sourdough Starter Recipe
Quick Set Sourdough Starter Recipe!
In this video I explain a little about the history of sourdough starters particularly how we use it on our chuck wagon. I also give the recipe for our quick set sourdough starter, which is much lower maintenance than traditional sourdough. You don’t need to feed it, and it’s ready to use in 24 hours after making.
Enjoy the video- LIKE, and leave questions or comments below.
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Quick Set Sourdough Starter Recipe
4 cups warm water
1 package dry yeast
5 tablespoons sugar
4 cups flour
1 Russet potato, peeled and quartered
Add the water and yeast to a crock jar that is at least 1 ½ gallons. You can also use the ceramic insert from a crock pot if you don’t have a jar. Just don’t store in metal!
Mix in the sugar and flour. The consistency should be just slightly thinner than pancake batter. Adjust your water or flour if needed to reach desired consistency.
Drop in the potato. Cover with a cup towel. Stir about 6 hours in. The starter is ready to use in 12 hours, but I like to let it set-up 24 hours for a more sour/tart flavor.
Before using the starter, be sure to whisk. Use as a replacement for milk or buttermilk in recipes.
Only recharge the starter when you take 3 cups out of it. Replace with:
1 1/2 cups flour, 1 1/2 cups warm water and 2 tablespoons sugar. Whisk and it's ready to use again or cover and let set another 6 -12 hours for a more sour/tart flavor.
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Try this sourdough starter in our sourdough biscuit recipe here:
This recipe and more in our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, online and
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
The Easiest Zero-Waste Sourdough Starter Recipe Ever! #bread#homebaking #sourdough #trending #recipe
????ℍ???? ???????????????????????????? ????????????ℝ????????????????ℍ ????????????ℝ????????ℝ ℝ????ℂ????ℙ???? ????????????ℝ ♡
???? sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
ᴇxᴄʟᴜsɪᴠᴇ ᴅɪsᴄᴏᴜɴᴛ ʟɪɴᴋ ????????????
This is the easiest way to build a new sourdough starter from scratch EVER!
No tricks, no gimmicks, no complicated instructions nor ingredients!
It really doesn’t get any easier than this!
Things you need :
A clean jar
Water
Flour
Tablespoon
Optional but recommended :
A spatula
An elastic band
More troubleshooting tips on my Instagram page ????????
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✅ Day 1-3 (1X Daily)
Add 1 tbsp water + 1 tbsp flour
✅ Day 4 onwards (2X Daily)
Add 1 tbsp water + 1 tbsp flour
And that’s it, no more confusion about how much to discard!
It took 8 days for the starter to double at an average proofing temperature of 25C
Try it and let me know if the merhod works for you!
PS:
Its best to store your starter in a warm place (25-28C) to encourage fermentation.
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#Sourdough#homebaking#homemadebread#bread#bake#artisanbread#recipes#homecooking#shortsfeed#naturalfermentation#asmr#satisfying#levain#bakersofinstagram#levain#shebakesourdough#lievitomadre#masamadre#sourdoughstarter#shorts#bakingtipsandtricks
YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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Easiest Sourdough Starter Recipe!
(????Also visit jonathantabler.com)???? Sourdough Starter That Will Energize Your Bread While Neutralizing Gluten and Unlocking Nutrients for Assimilation. Best Explanation of the Magical Properties of Fermentation.
4 Part Detailed Sourdough Course - Part 1:
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PRODUCTS I’VE BOUGHT/BUY FOR MYSELF:
SOURDOUGH/BAKING/KITCHEN RELATED:
WHEAT/FLOUR:
Wondermill Grain Mill/Grinder
Wondermill Amazon Store:
Central Milling Wheat/Flour Amazon Store:
Central Milling Organic Hard Red Winter Wheat Berries 25 lbs. (Need Grinder Above)
Central Milling Organic Ground 100% Whole Wheat Flour 25 lbs.
Central Milling Organic Ground 100% Organic Artisan Bread Flour 25 lbs. (bran sifted for lighter flour)
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Miracle Blade Knives with Wood Holder/Block
Miracle Blade Knives with No Wood Block
Enameled Cast Iron Dutch Oven
Best Heat Resistant Oven Gloves – BPA Free
Cooling Rack
Parchment Paper
Flour Sack Towels
Plastic Fermenting Bowls
Flour Sifters
Kitchen Island Cart
Smaller Kitchen Island Cart
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FERMENTATION SUPPLIES:
Clear Wide Mouth Mason Jar Fermentation Lids (no airlock)
Fermenting Lids with No external Airlock
for Quart/2 Quart sized Jars
1 Gallon Glass Jar with Lid and Airlock
BPA Free Airlocks
Fermentation Glass Weights for Sauerkraut 3 pack
12 Inch Wood Sauerkraut Packer
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