SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)
I walk you step by step through the 7 day process of creating a new sourdough starter from scratch. A kitchen scale is handy, but not required. A variety of flours can be used from all purpose (unbleached), to rye, whole wheat and einkorn. Scroll down for the printed version.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. *
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➡️SOURDOUGH STARTER GUIDE:
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• KITCHEN SCALE (digital):
➡️SHOP ALL MY FAVORITE SOURDOUGH EQUIPMENT:
➡️OPTIONAL ORGANIC FLOURS:1 (1-2 lbs is enough to make a starter from scratch plus some maintenance feedings.) Smaller sizes like this are nice for sampling flours, see below.
• EINKORN FLOUR (1 lb):
• RYE FLOUR (2 lbs):
• WHOLE WHEAT FLOUR (2 lbs):
• ALL PURPOSE FLOUR, UNBLEACHED (2 lbs):
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➡️ MENTIONED + SUGGESTED VIDEOS:
⭐Everything Fermentation Playlist (recipes + education): bit.ly/3DGKhR7
⭐How To Make Sourdough Bread:
⭐Sourdough Playlist:
⭐Sourdough Funk & What To Do:
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➡️ CHAPTERS:
00:00 Intro
01:26 Day 1
03:53 Day 2
04:33 Day 3
05:18 Day 4
06:29 Day 5
06:58 Day 6
07:20 Day 7 Overview
08:44 Day 7, Prep for Bread Making
11:01 Day 7, Short Term Pause
12:31 Long Term Storage
13:49 How To Flour Switch
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Easy Sourdough Starter Guide
Having a reliable Sourdough Starter is an essential for any serious baker. You can ask a friend to borrow some of theirs, but it's super easy to make your own. I've broken my process down into three stages to make it easy and demystify the process.
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RECIPE
CAPTURE STAGE
•DAY 1 (hour 0)
Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain rye flour. Stir. Place a lid on the container, loosely, and let sit at room temperature.
•DAY 2 (24 hours later)
Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. Stir to combine. Cover loosely and let sit at room temperature.
CULTIVATE STAGE
•DAY 3 (24 hours later, 48 hours into the process)
Measure 75g of your flour/water starter mix from yesterday and discard the rest . Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. Stir and cover with a loose lid. Let sit at room temperature.
•DAY 4 (24 hours later, 72 hours into the process)
Repeat process from day 3.
•DAY 5 (24 hours later, 96 hours into process)
Repeat process from day 3.
MAINTENANCE STAGE
•DAY 6 (24 hours later, 120 hours into process)
Your starter is now ready to use for baking. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. To that 25g of starter, add 50g room temp water and 50g ap flour. Stir, cover with a loose lid and let sit at room temperature. Do this daily, every 24 hours, to maintain your starter if you're a casual baker. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours.
If you’re not baking often, keep your starter covered in the fridge and feed once monthly. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until it’s bubbling and active again.
Chapters:
0:00-1:19 Intro
1:20-2:53 Ingredients/What You'll Need
2:54-4:09 Capture Stage
4:10-6:01 Cultivation Stage
6:02 Maintenance Stage
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No Starter Sourdough Bread Recipe | StoryBites
Ingredients:
1kg White flour
720g Water @32-35 degrees
21g Salt
4g (1 Tsp) Instant yeast
What's the best and subsequently worst part about sourdough bread all at the same time? That's right, the time consuming labour of love that is the sourdough starter. A vigorous leavening agent that helps to aerate and develop deeper flavours that frankly, some of us just ain't got time for.
Corentin Esquenet, head pastry chef and owner of Butter Pastry teaches us how he makes his version of a hearty sourdough-like bread in a dutch oven from start to finish.
Full Recipe Here:
Find out more about Butter here:
Special thanks to Jonathan Brown for editing today's episode:
Activating Your Easy Starter & Making Sourdough Bread!
In our last video we showed you how to make the easiest sourdough starter ever! With no measuring, discarding, or long term feedings! In this video we show you how to reactivate that starter from it's long term storage dormant state and make an amazing loaf of sourdough bread with it!
How To Make Sourdough Starter | Good Housekeeping UK
Our sourdough starter recipe is easy – find out how to make it with this step-by-step video.
Ingredients:
Strong white flour
Mineral water
1. A sourdough starter is a live yeast mixture used to make bread. It can be maintained, or ‘fed’ and kept indefinitely. The simplest method uses flour and water.
2. On day 1: Put 75g (3oz) strong white flour and 75ml (3fl oz) cold mineral water in a container. Stir until well combined to make a smooth batter. Set aside at room temperature for 24hr. Don’t cover starter for first three days. This will allow it to pick up natural yeasts in air and give it a chance to breathe and grow.
3. On Days 2, 3 and 4: Feed starter with 75g (3oz) of strong white flour and 75ml (3fl oz) mineral water each day. Starter should be starting to bubble and smell sour. Cover loosely with a clean tea towel on fourth day and leave at room temperature.
4. On day 5: starter should be full of bubbles and ready to use. If it’s not, continue with feeding process for another couple of days.
5. Remove half starter and use to make sourdough. To maintain rest, “feed” it with 75g (3oz) new flour and 75ml (3fl oz) mineral water and put in a glass jar but don’t cover tightly.
6. If baking regularly, you’ll be removing some starter each time, so keep loosely covered at room temperature and ‘feed’ remaining starter each time.7 If baking less often, keep starter in fridge and maintain feeding process every 5 days or so, removing half and feeding with flour and water. A day before using it in baking, remove from fridge, uncover and bring up to room temperature to make it active and bubbly again.
Find out how to make sourdough starter on the Good Housekeeping website:
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Sourdough Starter: How To Make Your Own | Sourdough Bread | Organic Sourdough | Fermented February
The father/daughter team takes on sourdough! Julianne shares with Josh her expertise in the realm of sourdough, and how to start your own sourdough starter as easily as possible! The area of fermenting and making sourdough products can be intimidating, but it doesn't have to be. With just a couple of ingredients, you can grow a happy, healthy starter and begin incorporating it into your baking.
Get a sourdough starter from from Julianne here!
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Sourdough Bread Baking Guide:
Sourdough bread is a type of bread that is made using a sourdough starter instead of commercial yeast. The sourdough starter is a mixture of flour, water, and naturally occurring yeast and bacteria that is fermented over time to create a living, active culture. When used in bread baking, this starter gives the bread its distinctive tangy flavor, chewy texture, and longer shelf life compared to bread made with commercial yeast.
If you're interested in baking sourdough bread, here's how to get started:
Make a Sourdough Starter: To make your own sourdough starter, you'll need flour, water, and patience. Mix equal parts of flour and water in a jar and cover with a cloth. Let it sit at room temperature for 24 hours. After that, discard half of the mixture and add equal parts of flour and water to the remaining mixture. Repeat this feeding process every 24 hours for about a week, or until the mixture becomes bubbly and has a tangy odor.
Feed Your Starter: Keep your starter alive by feeding it regularly. This means discarding most of it and adding fresh flour and water. You can store it in the fridge between feedings, but take it out and feed it at least once a week to keep it active.
Bake Your First Loaf: To make sourdough bread, you'll need flour, water, salt, and your sourdough starter. Combine all the ingredients, knead the dough until it's smooth and elastic, then let it rise until it's doubled in size. Shape the dough into a loaf and let it rise again before baking in a preheated oven at 450°F for 30-45 minutes, or until the crust is golden brown.
Experiment with Different Flours and Shapes: Once you've got the basic sourdough loaf down, you can start experimenting with different flours, shapes, and flavors. For example, you can add whole wheat flour, nuts, seeds, or dried fruit to your dough for added texture and flavor. You can also try different shaping techniques to make boules, bâtards, or even rounds.
Store Your Bread Properly: To keep your sourdough bread fresh for longer, store it in a bread box or a cloth bag at room temperature. You can also freeze it for up to 3 months.
In conclusion, sourdough bread is a delicious and healthy alternative to commercial yeast bread. With a little bit of time and patience, you can easily start baking your own sourdough bread at home. And the best part? Your sourdough starter will keep growing and improving with each bake, so your bread will only get better over time.