Go to the Recipe: How to Make a Sourdough Starter
Have you tried this with Gluten Free flour? I use Cup4cup flour mix but have had a hard time finding recipes and method.
Excellent article. How about the ration of starter to flour? Ideally how many grams of 100% hydration starter is needed for say 500g of bread four ?
Yes, I would like to know that as well.
When is the sourdough recipe coming
Awesome, this is the type of material I was waiting for you guys to put back out there for some time, bravo. Grant, how about a section on Flour - even milling your own homemade flour with wheat berries, and the different types. How about turning your AP flour into bread flour with a little gluten in a pinch, or going cake flour by adding some corn starch.
When using the old dough, do you add it after all the measurements or factor it into the recipe?
No need to factor it into the recipe. It just needs to be mixed in at some point to the fresh dough. Bakeries will add this towards the end of the mixing process, as it is already mixed and just needs to be worked in. Add up to 20% old dough to fresh dough. Any amount of old dough, no matter how small will improve your new batch.
Gracias Team!! More breads!!!
Do you seal the jar shut once its been going for a week or would you still cover with a towel?
John Fisher posted his version here: https://www.chefsteps.com/activities/sourdough-bread?fbclid=IwAR3RH6TcW13nL75Ncon5F06qc8tNN-HI5hPef_mH6ihO8j18PB94meBzD_8
What would really be useful if someone could elaborate more on all those biga, poolish, levita madre, levain, preferment, etc. on what's the difference (in a nutshell) and can every other be used as a substitute to any other
100g of starter and drop 50g of flour and 50g of water from the recipe.
https://stellaculinary.com/content/three-mother-preferments-and-how-use-them
How long can you leave the piece of dough in the fridge? Also if I was to use this method how much of the dough should I save? 100g?
Should I feed the starter right before I make the dough, if I haven't fed it that day yet?
Question about refrigerating the starter: When I decide to use the starter again should I first add 100g of water to replace what was initially omitted? Or do I simply resume the normal 100g of flour and 100g of water?
Old dough can hang out in the cooler about a week, just make sure it is protected from airflow. If you bake bread once a week this should be good. Any longer you can pop it in the freezer and just thaw before use. Saving up to 150 grams per loaf is ideal.
Yes feed the starter before you want to use it. The starter needs to be active and may take up to 4 hours to really get going.
Weigh your chilled starter and add equal parts water and flour. This is a good standard ratio for 100% hydrated sour culture. You can play around with ratios depending on the flour used and the bread you are making.
Thanks! I was wondering about the 100% hydration, since the dough doesn't go into the refrigerator at 100% hydration (since flour went in without the addition of water prior to refrigeration). Is the thought that after a couple days of feedings it'll be close enough to 100% hydration again?
I noticed a small typo under "π·ππ ππ π πππ ππ π’ππ ππππ£ππ πππππππ"
The instruction states
"Add 100 g of warm (90 Β°F / 32 Β°C) water to the ja_w_ with the starter cube" Rather add the water to the πΏπΆπ»
Easily missed with a spell cheque γ
100% hydration is for the sour culture itself. Take the weight of the starter and add in the equal amounts of flour and water. Dough at 100% hydration is a sticky mess and 80% is where you really top out on a bread dough. Hope that helps.
Thanks for the catch. Edited.
Hi! I have a question.
I fed my starter for 4days and it start to separate a little, is it ok to be separated? Or should i start again?
This guy has some of the best cooking tutorials you will find online.
Jacob is a friend, and i'm sending him a screenshot of this, this would really make his day to see.
Have your considered Teff flour ? It is gluten free and usually fermented to make injera. This started would not work on GF flour primarily because itβs trained to eat wheat flour.
Separation means it needs to be fed. The liquid is called hooch.
My starter activity was like crazy the next day. Now itβs day 3, It was tripled in the morning( I fed around 7:49pm) and around noon it was separated. I fed at 1:30pm but used rt water. But is it normal that it should need multiple feedings by day 3? It is 30C around here at the moment so that might be contributing.
I seriously need to understand what do I do or could do with all the starter dump? Why is this so relevant? I think dumping all that starter is a waste if money. Does it have any other use rather being dumped?
I would never dump the starter. Instead you can make some very good sourdough fry bread by pouring the discarded starter into a hot pan with oil. https://www.youtube.com/watch?v=vVx2oFFptG0
I've also seen people use discarded starter in their cookie and cracker recipes.
There are TONS of sourdough discard recipes online! King Arthur Flour has a bunch. I use mine primarily for English muffins or waffles. Also, to cut down on the amount of discard, you can significantly decrease the amount of starter you feed. For example, I use 20g of flour and 16g water for each feeding, I feed 2x a day, and often keep in the fridge and feed 1x a week when not actively using. I've had the same starter going strong for over 5 years now!
Sourdough has unique flavours we can use only in sourdough bread making .why do u using sourdough starter in to waffle .!
Can I use a pineapple juice instead of water?
Wouldn't pineapple juice being acidic kill the bacteria?
I made the English Muffins recipe. Used 200g discarded sourdough and 100g less flour and milk. Was amazing
I don't know... I've heard of people using tomato juice in their levains, but I think tomatoes might have a higher water content than pineapples, so pineapple juice may or may not work.
Hello there, I just come across this recipe. I am new to this and do I really have to dump the dough each time I feeding it? Can they be saved for future use? Any help would be greatly appreciated. Thank you π
I live un a cold place, and even after a 7 days the sourdough has not grown or doble is size. Any ideas??
Havenβt tried it yet but the information is fabulous! 10 out of 10
I read about this in Bread Baker's Apprentice. According to Peter Reinhart, the King Arthur Flour Baker's Circle website suggested the pineapple juice was to defeat a strain of leuconostoc bacteria that hinders many starters but generates lots of CO2, making it seem the wild yeast was growing rapidly. The juice was to be used on the first 2 days.
Used this recipe with 50% whole wheat Flour and 50% AP unbleached flour. It worked perfectly π
As always very informative and effective!
