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How to Make a SOURDOUGH Starter | Detailed Instructions for Guaranteed Success

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Making your sourdough starter is the first step into the great world of naturally leavened bread. It is way simpler than you might think. Forget all the nonsense that some people say about adding fruit or honey or using some mythical Egyptian starter form 3500 yeas ago. None of that is necessary. I will show you how to make a starter with two ingredients and no fuss. Check out the Sourdough section in the top menu to learn more about storing and using your starter and what you could do with the leftovers. I have many informative videos on this.
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Опубликовано:

31 мар 2020

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Комментарии : 411

@ChainBaker 2 года назад

📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking

@yothinari7356 Год назад

10:41 10:41 10:41 10:41

@user-oq4np7vx9n Год назад

The thing I didn't understand about sourdough starter is when we feed again and again but need to take out some amount of starter from the last day made so the amount taken out is waste ? Or what and can we use starter everyday ? Or have to make all 2week to use?

@areillea5883 2 года назад

It's so funny to me that you named your starter "Flint". I named mine "Clint", like "Clint Yeastwood". Haha! 😂 I know, it's a terrible pun.

@ChainBaker 2 года назад

Clint & Flint. The two fermented mates 😄

@crazyleaf257 Год назад

🤣🤣🤣 brilliant. OMG Gran Torino scarred me for life

@SeriesOfYouTubes 9 месяцев назад

@@crazyleaf257yes… Grain Torino…

@chrisblanc663 6 месяцев назад

Don’t mind if I borrow the pun for my starter.

@bad_egg000 3 месяца назад

😂😂😂

@The_Letter_J6 Год назад

I used my starter to make sourdough chocolate chip cookies. To adjust the recipe for the hydration of the starter I browned the butter to evaporate the water, and I only used egg yolks to eliminate the water in the whites. I let the dough ferment 24 hours in the fridge. Best chocolate chip cookies I've ever had!

@goldberry5384 2 года назад

I love your videos so much. Detailed info, groovy tunes, good sense of humor, and relaxing voice. Can chill to it

@ChainBaker 2 года назад

Cheers! :)

@alucardonus 2 года назад

Great video. I will write you down 2 recepies for our Czech breads. Šumava (every tourist says it is one of the best breads they ever tasted) and Buttermilk bread. Šumava bread: 150 g of rye flour, 150 g of water, 20 g of rye starter. Let it sit. Next add 300 g of wheat flour, 170 g of water, crushed caraway (4 g), salt (12 g). Dough should be rising in floured wooden basket from which it falls out. Just cover the top with whole caraway and a little btt of wheat flour and bake until brown. Crust has to be thick and crunchy, covered with roasted flour. No cracks, bubbles about 1mm max. This bread, if wrapped in cloth is fresh for a week (that will NEVER happen as you will eat it whole). Perfect bread to meaty and greasy meals. Can be deepfried and spreaded with garlic -> Topinka, mostly used as pairing with steak tartar. Buttermilk bread: Here you feed 80 g of rye started with 300 g of rye flour, add 330 ml water and let it sit 12 hours. Next add 200 g of buttermilk, 3 tea spoons of salt, crushed caraway, 1 tea spoon of sugar/honey and 500-550 g of wheat flour. Rise and bake the same way as that 1st one, but this time no caraway and flour on top and just untill golden. This bread is very soft, wet and perfect for any kinds of spreads, spring veggies with butter or just any cheese. Crust is light and soft with no cracks, bubbles again about 1 mm big.

@ChainBaker 2 года назад

Awesome! Thank you for the recipe ideas :)

@alucardonus 2 года назад

@@ChainBaker For nothing, i really wanna see you bake those. Hope you will love it as we do.

@jonnsmusich 2 года назад

Seems rye has more yeast in it. I start mine with rye and once it starts I add regular white flour and water. Then, I make the bread and just leave the mostly emptied jar, with a spoon of flour and water mixed in, in the fridge . Then, a couple days before I need it again, out it comes into a warm kitchen and then start feeding it with flour and water. No waste. The yeast goes to sleep in the fridge and wakes up once it gets a feed and back in a warm room again.

@wolfgangreichl3361 2 года назад

A rye starter definitely looks better and gives you as the maintainer a nice warm feeling.

@badoiuecristian Год назад

The way you make the videos is so cool. There is a lot of humour in your videos even if the tone seems quite flat at the first glance, I think that makes it more funny when you say things like "mythical recipes". Keep going, you have a natural ability to distil information to simple principles.

@terbhang 2 года назад

Thanks Charlie, and @Kevin U.K. for excellent advice. I went to my local bread mill and got some hard red wheat to try my first starter. And on Day Two: behold, bubbles! I'll be coaxing it along per your instructions at 1/10/10 ration starting tomorrow, and baking maybe within five days or so.

@AnthonyLeighDunstan 2 года назад

Your naming of your starters (living things) gave me a great idea. Thanks!

@ahmedsultani3028 2 года назад

Starter.. Flint.. Firestarter Ha! RIP Flint, and hello my new favorite bread baking channel. love your work, brother. Very informative.

@ChainBaker 2 года назад

🐜🤘 welcome to the channel! 💥

@jimwar1890 5 месяцев назад

This great info!! I mean GREAT! Every other instruction I’ve found for starter is so wasteful of flour. This smaller sized, alternate ratio method is much, much more economical, not to mention, faster (hands on faster, not chemical faster). Thank you, Mr ChainBaker!!!

@googleuserg2685 Год назад

Oh Charlie I watched your sourdough basic videos, then went searching youtube for other sourdough videos just to gather as many tips as possible. None...and I mean NONE of them were as comprehensible and comprehensive as your videos. You really made sourdough baking much simpler for me especially the ones talking about how to start and maintain one and also differences between starter and leaven and all that..thanks a lot for your efforts!

@ChainBaker Год назад

🙏

@honeybadger6127 2 года назад

I tried to make a sour dough starter about 2 years ago.. based on your video... I quit too soon. Thanks for posting this video

@BobSmith-vu3zm 2 года назад

Thanks for this. Today I made my first sourdough after perfecting the white bread with a biga preferment. My loaf of sourdough didn't rise properly but that's ok because it still tasted amazing. I think it was because my starter isn't mature enough yet so I will be eagerly waiting to try again in a week or so. Using wild yeast has really cemented how important temperature control is. I normally glossed over it in the regular recipes but the effects are so pronounced when using wild yeast. Where I live 10 to 13C is normal weather so I had to put my starter on my computer to keep it warm 🤣

@TheChefLady4JC 2 года назад

I've been following Bake with Jack's no-discard scrapings method for nearly 3 years now and have had great success with it. It uses whole meal rye flour which has the highest enzymatic properties of all the flours. I named my first starter after him, "Sourdough Jack". But I have since branched out and now have a half rye and half whole wheat flour starter. I named this one "DOUGH RYE ME", after one of my favorite musicals, the Sound of Music's "Do, Re, Mi"!! LOL I have also experimented with a triple blend of rye, whole wheat, and bread flours starter, along with a half rye and half bread flours. Perhaps you can make one of your test videos using these 4 different types of starters? 1) 100% rye; 2) 50%rye and 50% whole wheat; 3) 50% whole wheat and 50% bread flour; 4) 1/3 each of rye, whole wheat, and bread flours Just a thought...🤷🏽‍♀️

@ChainBaker 2 года назад

I really need to get back into sourdough. That poor thing has been sitting in the fridge for months now 😂

@johngriswold 2 года назад

I’m taking the leap. My wife loves SF sourdough. I know I won’t make any of THAT, she’ll still love it. Thank you!

@michaelurig3887 5 месяцев назад

I joined a FB group called Sourdough for beginners and there was a link to a woman making a starter with beer, SMH. After reading too many posts about why their starter is doing this or that I had to leave but I did leave a link or two to your videos. I'm going to make a blueberry and lemon zest bread tomorrow and if it comes out well I might make it again with the butterfly pea flower. Happy baking. BTW we made the NY style pizza and it was great !

@Thatveganlifestyle Год назад

I am calling mine Jesus because he WILL rise again😊

@ChainBaker Год назад

Amen 😄

@leeceefromvegas 11 месяцев назад

thanks so much! I named mine Will Wheaton. Ive watched a lot of videos about making a sourdough starter and yours is the best 😊

@ChainBaker 11 месяцев назад

✌️😎

@ericaerts2158 2 года назад

I started 4 days ago, it’s moving into the right direction, Thanks

@suyapajimenez516 Год назад

Almost ready for sourdough bread high hydration what I have made with einkorn flour in the past successfully despite its no easy to work delicate eikorn gluten, so, hopefully my starter is ready in a couple of days more. Thanks Charlie.

@LarryaproudU.S.citizen 10 месяцев назад

I am trying to recreate my moms sourdough from the early 60s. Back then our mothers shared a little dough starter that looked like dough ready dough eg. not sticky, kept it in the freezer and brought it out for baking for special occasions. I am trying to make a starter in a hot climate, the Philippines. The flavour rapidly develops but it suddenly stops and it smells like store bought yeast. The flavorful starter makes a dough that is sticky, will not shape and collapses while cooking. My regular Italian simple loaf is quite popular but my friends here in the Philippines prefer the sour dough even though I concider it a failed loaf. I have been very careful with the water, insects and cleaneness. This is alot of work.

@ChainBaker 10 месяцев назад

Using less water will slow down the fermentation and prevent it from over fermenting too soon. You can also keep a starter in the fridge. More videos about that in the Sourdough Bread playlist :)

@helenbugsynelson 11 месяцев назад

Discard is basically just flour and water so it can be used to thicken gravy or anything else flour and water based. It’s a great way to thicken home made soup.

@ChainBaker 11 месяцев назад

👍

@carolynmeehan1714 2 года назад

Thank you for your channel - I love your videos! I love baking bread and your advice and recipes have truly made my baking improve! I started Norm (after comedian Norm Macdonald!) on 12 August… on day 2, Norm already bubbled and rose! My kitchen is HOT (28*) and I do bake often with commercial yeast, but the already washed jam jar Norm lives in was washed twice more before used and the spatula has never been used with baking before (but does live in my kitchen!) I was surprised I got such quick results! Morning of day 3 and it rose even more, has a fermented smell … my banneton basket hasn’t arrived yet! Lol I am looking forward to baking my first sourdough loaf!

@ChainBaker 2 года назад

Sometimes it can develop pretty quickly. Norm is ready to get baking ;D

@selka-kx 2 года назад

Thanks, I didn't know that I can do sourdough starter without special stuff

@jn7812 2 года назад

It works!!. Followed to the letter and delighted. Thanks so much!

@ChainBaker 2 года назад

Awesome! I'm glad it worked out :)

@edupignatelli Год назад

This is the best baking channel around to me. There is something I don't understand, though. If we are trying to catch yeast from somewhere in the kitchen, why no starting with a pinch a yeast directly?

@ChainBaker Год назад

Cheers! :) Commercial yeast and wild yeast are different. Commercial yeast is designed to create lots of CO2 to rise the dough quickly. Wild yeasts and bacteria that develop in a starter have completely different properties. You want to do your best to not contaminate your starter with commercial yeast ✌

@williamhsantos19 Год назад

Thank you for that. Greetings from Brazil 🙃

@ricksta89 2 года назад

I used the instructions to make the starter. I saw activity after 2 days. After activity, I fed the starter using the 1:10:10 ratio (5g starter, 50g flour, 50g room temp water) per the video and instructions but I saw no more activity after that (been over 12 hours). Did I mess something up? Did I feed it too early? Should I have continued discarding half and replacing equal amounts flour and water for a few more additional days before feeding 1:10:10? Thanks for your videos, they are very informative.

@ChainBaker 2 года назад

Perhaps you could continue for a few more days as in the beginning. You can still do that. Simply go back to the other ratio and continue. Then once you see it being nice and active after a few days try the 1:10:10 again.

@zikriflanery7030 2 года назад

You probably diluted your starter. So try to hold off the feeding and only stir it every 12 hours until you see activity. It works for me

@ozzyaararon 2 года назад

That's *exactly* what happened to me. I had to go back to the first stage and start again and wait a little longer before going to the strengthening cycle again. I'm both sad and glad someone else hit this problem :P

@ic4902 Год назад

My wife has a starter, but we never named it?! That would probably help our relationship!! Thanks for your videos!

@ChainBaker Год назад

😁

@americanrebel413 2 года назад

Awesome!

@Cieloazul85 5 месяцев назад

Trying this right now. I'm in day 2 and I see bubbles already. Can't wait 😅

@richardthorstensen76 2 года назад

Very simple, and thank you- straight away (alright, maybe couple of weeks).

@ChainBaker 2 года назад

Let me know how it goes :)

@mahmodsaberi8989 2 года назад

Thanks for your videos.

@Alpemomi 2 года назад

Thanks for that mate! I've been sourdoughing succesfully for several months but man is my starter management a pain. So the tip is awesome: Jar 1 for the Starter. I named mine Inochi, Japanese for Life. Jar 2 for the Levain, for the baking. Keep 'em coming!

@nehasingh2452 Год назад

50kg of starter…. Haha … i love how you anticipate all my questions❤️

@loup9400 Год назад

Thanks. Well done

@cv5369 Год назад

Underrated channel

@CocinaAncestral Год назад

Nice Expnation my friend

@afzanmohd9008 3 года назад

yeayyyy your big fan now, should have watch this first!😄

@ChainBaker 3 года назад

😁👍🏻

@supplepaws Год назад

I'm not sure if i made a bad mistake but I've been failing ot make a sourdough starter for about 4 months now. I've been troubleshooting all areas, from water to flour brand to jars, to temp. I made a sourdough starter way back early last year. My very first starter was a monster, it would commonly and regularly grow to 3, 4 times its height and would devour levains, usually ready in just 8 hours. I enjoyed that one for the better part of the year, until someone accidentally broke the jar and it was gone. During winter I didn't bake bread, so I tried to make another sourdough starter this year, in february, and they all died. Currently i have a sourdough starter I made with rye flour that has been fed for about 7 weeks now, and it won't double in height. It actually just stays exactly the same height after about 16 hours and will sometimes grow like 20%... i keep feeding it daily, hoping for a miracle. On the side, I tried your video to make a seperate starter, which has been about 4 days now. Just yesterday it doubled in height, but I fed it 1:5:5 by accident. This morning I realized I should have done the 1:10:10, so i tried to do a refeed (its been 12 hours) with the 1:10:10 and I noticed that all of a sudden, the starter has a prominent film of water on the surface and smells like strong cheese... I hope I didn't lose another one. I just labeled and set the jar in my kitchen. Here's to hoping..

@ChainBaker Год назад

This video should ease your worries - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pi3lGpEBGxM.html The layer of grey liquid is called hooch. It's totally normal. A rye starter will not rise as much as a wheat one, but it should puff up a bit for sure. Try adjusting the feeding ratio and see how it changes. Perhaps use slightly warmer water.

@poopymcpoop9945 2 года назад

Again the phones are listening to us all, as I was having a convo about starter with a co worker. Alas the suggested starter vid from my current favorite bread dude appears. Thanks again man. Edit: I'm late to the party haha.

@ChainBaker 2 года назад

I'm a bread psychic sending you the right videos at the right time 😁

@poopymcpoop9945 2 года назад

@@ChainBaker sure are haha

@wolfgangreichl3361 2 года назад

I wonder that you mentioned temperature only once in passing. My kitchen is heated only by my cooking and can be quite cold in winter (10-12°C). My first attempts - years ago - at sourdough were frustration laden. I basically knew of, but totally underestimated the temperature effects, thinking they might add 10-15% to time. None of my breads really worked the only rise I ever got was my Irish. I restarted baking after I watched your videos with the incessant emphasis on temperature. Now my dough rests in my (home) office, and my success rate is far better.

@ChainBaker 2 года назад

Fair point. I should have added more about temperature. I have made more videos about temperature control specifically since this one. It is certainly one of the most important parts of the process :)

@lazaruscardoza8023 2 года назад

Great video. Thanks. Can you do s video where I can create a firm/solid sourdough starter as opposed to a wet starter and how to maintain that?

@ChainBaker 2 года назад

You can adjust the amount of water to your preference. Here is guide on hydration and baker's percentage - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v9tPXTlbYxM.html Here is a preferment guide - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ElJFy8ACwEA.html They are yeasted, but the same principles apply to sourdough.

@lazaruscardoza8023 2 года назад

@@ChainBaker thank you so much for the message. I've looked at those videos. Really helpful. Have a great weekend.

@foli3amoi 2 года назад

I haven’t made sourdough in years but my starter has been started 😂 I hope to try to make a sourdough barbari…we will see!

@ChainBaker 2 года назад

That sounds like a tasty idea! Let me know how it turns out :)

@foli3amoi 2 года назад

@@ChainBaker I shall!

@sergiomontalvosoto8403 2 года назад

hey love your contente i was wondering can you do a video on levant? explaining the ratio and the deferent types.

@ChainBaker 2 года назад

This might answer your question - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vzG67PcJ7mo.html :) And here is more info of different preferments - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ElJFy8ACwEA.html

@sergiomontalvosoto8403 2 года назад

@@ChainBaker I totally miss that video thanks so much

@Thatveganlifestyle Год назад

2:26 😂😂😂😂😂😂 I guess only 90's kids will get this one. But I'm guessing Flint is going to be a "fire" starter🔥🔥

@ChainBaker Год назад

🤘😎

@zvezdoblyat Год назад

I messed up my fiest starter, it started growing green mold on the 7th day 😅 I was eyeballing ot since I dont have a scale. I'm thinking maybe I should wait until I get one to avoid wasting flour

@ChainBaker Год назад

Definitely! Scales are essential 😁

@woutermaes1311 2 года назад

Hi, great channel , great video's! Really helpful! Question : can i choose the amounts i start with so to use as little flour as possible in terms of not waisting ? So for instance start with 10g flour + 10g water . Or will this slow the process down and turn those ≈14 days into a month? Thanks

@ChainBaker 2 года назад

You certainly can. I just like to use more to begin with because then the activity is more visible :)

@anthonynastasijr 8 месяцев назад

I've been baking my Italian loaf and using some of your techniques. I have a couple questions. I want to have a more pronounced ear and some sourdough taste. Can I use the same Italian bread recipe with a starter? If so, how much starter? Another question: can I get as much of an ear with yeasted bread as a sourdough bread? Like I said, I'm new to this. Thank you so much.

@ChainBaker 8 месяцев назад

Use 10% - 15% of the total flour to build a leaven, and then add it to the dough when mixing. You should get as good of an ear as ever. The leaven can make the dough slightly looser depending on how it ferments, so if the ear is not popping you can try and lower the hydration of the dough by a couple %

@RedAlertXA 2 года назад

Hi! Thank you so much for this super informative video😁 I’ve been watching your videos for a while and found that it’s one of the best baker youtube channel I’ve ever watched! After watching this I have some questions. I just started making my own starter. Mine doubled in size on day 2! So I fed it with 1:1:1 (20:20:20) ratio. After 12-14 hours, it rose around 1/3 so I fed it with the same ratio but after 12 hours, it didn’t rise at all but there’s some bubbles on top and it’s a bit runny so I fed it again with the same ratio. On day 3 I added a bit of rye flour (2g rye and 18g bread flour) to it hoping it would help. And today (day 4) there’s still no rise but it has some bubbles on top. Should I continue feeding it with 1:1:1 ratio every 12 hours? My house is around 28-30C. Any advices would be really appreciated! Thank you!☺️

@ChainBaker 2 года назад

If it rose so quickly it could be contaminated with commercial yeast. And that would explain why it is not rising well right now. I would suggest taking a new container and a spoon or spatula that has not been used for bread mixing before and starting over. Your place is so warm that it should get going pretty quickly anyway :)

@RedAlertXA 2 года назад

@@ChainBaker Thank you for the reply! I did sterilize my jar and spatula with boiling water before using😂 today is day 5 and there’s still no rise, only bubbles on top of the surface. I’m gonna continue feeding for another day but will start over simultaneously. Thank you!😊

@briannabrittany3127 2 года назад

Can I use sourdough instead of yeast to make pretzels? What would be the ratio of sourdough starter (100% hydration) to flour and water (assuming a final total hydration of 60% for the pretzels)?

@ChainBaker 2 года назад

You certainly can. I would suggest making a leaven and prefermenting 10% of the total flour in the dough. So for a 500g batch that would be 50g of four plus 50g water plus starter to make it rise. Then use the remaining 450g flour and 250g water to make up the final dough along with salt, malt, and anything else you may use.

@ClashClash89 2 года назад

o.O that damn Jedi-mind-trckx at 2:29... ^^D The clock arm that indicates the seconds running backwards really had me for about 2-3 seconds... (until i realized that its probably the result of the timelapse-setting. that resulted in taking a picture every 59 seconds)

@ChainBaker 2 года назад

😁

@StayPrimal 6 месяцев назад

Whats up my baker, hope you having a great week end so far. Quick question man. So I started a whole wheat sourdough starter 24 hours ago, and kept the bottle in a warm place (+- 23 C.). Sheesh, after only 24 hours I can see that it is fermenting in there, I can see bubbles all over the place. Is it normal that in 24 hours I already see activity? It smells good in there and everything looks normal, just quicker. Maybe its because whole wheat react faster? Cheers my dude, have a nice day.

@ChainBaker 6 месяцев назад

Yeah sometimes it can be pretty quick especially with whole wheat flour. Change the ratio a bit to see how it reacts. Use less starter in relation to flour and water in the mix.

@StayPrimal 6 месяцев назад

@@ChainBaker Thank you very much for answering all my questions! Much appreciated. Its my first sourdough I am BEYOND excited.

@ChainBaker 6 месяцев назад

@StayPrimal good luck 😎

@vladimirlumbab8723 3 месяца назад

Hi! Would just like to ask what was the room temperature while building the starter? Thank you

@ChainBaker 3 месяца назад

Around 22c.

@vladimirlumbab8723 3 месяца назад

@@ChainBaker Thank you! Been trying to figure it out

@kayprins6779 Год назад

I am trying to make a starter with 100% wholegrain flour (ground at home, with a millstone grinder), but in a 100% hydration it looks very dry, do I need to adjust the ratios for this flour? thank you for all your very informative video's

@ChainBaker Год назад

You can increase the hydration. Whole wheat absorbs water quite a bit better than white flour does.

@himmel2436 Год назад

what do with the discarded mixture? do you throw it away or feed it too? can I keep the discarded mixture and feed it ? I live in tropical country which air temp between 28 - 32 sometimes 34 degree celc., do i have to keep the fed mixture in a room or in the refrigerator?

@ChainBaker Год назад

While your are building the starter the discard should be thrown away. Once the starter is active you can use the discard in recipes. Or you can store your starter in the fridge so you don't have to feed it all the time.

@kimberlytollinchi7123 Год назад

Can you take the discarded one and add more flour and water and make extra?

@ChainBaker Год назад

Sure!

@mazenlababidi4925 2 года назад

Hi , thnaks for the great videos you are doing . I have 2 questions : 1- what happens if the dough over hit a little, you keep worning of that 2- what you mean by overfermented , what happens exatly does the yeast die?

@mazenlababidi4925 2 года назад

sorry , for 1- ... over heat

@ChainBaker 2 года назад

The warmer it is the quicker it ferment and your run a risk of it over proofing. Less fermentation time = less flavour too. The yeast does not necessarily die but it eats through all the simple sugars in the dough and thus can not rise the bread any longer. Gluten can also become weak and break down if over fermented.

@nedcramdon1306 2 года назад

Never tried this sort of thing. Wondering why it needs to be fed if it hasn't begun to activate yet? I could understand if the fermentation stage had already begun.... Peace from the east coast of Canada.

@ChainBaker 2 года назад

It activates pretty much right away. It's just about building it up and refreshing it so that nasty stuff does not occupy it.

@ScribblebytesWorldwide 2 года назад

Keith Flint with his massive chain 😉😁

@Debbie.L Год назад

Thank you for making this video! I used unbleached plain flour for my starter. It's only been day 2 and it's already bubbling! Must be due to my location in tropical Malaysia. Should've moved on to the 1:10:10 ratio but forgot and did the day 2 routine instead. Will do it tomorrow. What ratio would you recommend if I wish to slow the process down for the flavours to develop?

@ChainBaker Год назад

Start with 1:10:10 and see how it goes. If it's still too active, then try 1:20:20 ✌️

@sbettybop 3 месяца назад

Is there a difference with making the sour dough starter in cold weather and hot weather? In the summer, do I need to place the starter in a cooler area to rise?

@ChainBaker 3 месяца назад

The warmer the quicker it will ferment. I would either place it in a cooler area, use cold water, or adjust the ratio. Lower the hydration to make it ferment a bit slower.

@danielpavatich5665 3 месяца назад

a couple of times you say “if it’s over runny… start again” do you mean from the very beginning?

@ChainBaker 3 месяца назад

Not from the very beginning. Repeat the last step. Adjust the ratio if need be or use cooler water.

@cinemoriahFPV 2 года назад

When I feed my starter I just take out all the starter from the jar and leave the residue and then add the one to one flour water to feed the residue.

@catpawsandplay 2 года назад

Can I ask. Is day 6 same as making levain? I mean, after day 6 that is the day you maintain your sourdough starter right? With 1gSS 10gflour amd 10gwater to maintain it? But the levain is the starter you make for yeast for the bread? Sorry for my english and thank you so much!

@HonorOP 3 месяца назад

I saw activity after one day and it already risen x2 and had sweet scent (maybe even a bit alcoholic). I moved it to the fridge to gain more time to think what to do. Today I'm on two days after I first made it. Should I move to 1:10:10? or is it too late and I need to start over again?

@ChainBaker 3 месяца назад

There is never a need to start over. I would keep it at room temperature and adjust the ratio. See how it reacts and work from there.

@lauramt4454 2 года назад

Way easier to mix fresh milled whole rye flour and leave it. No feeding no waste no any of those games and the starter is born next day! Use it and next time night before baking add some flour and water in same “dirty” jar. Bam next day ready to use.

@ChainBaker 2 года назад

👍

@julifor0022 4 года назад

👌COOL

@niveanoreen9382 Год назад

Hello! Thank you so much for this detailed video. I tried making it three days ago and I noticed that my sourdough doubles in size after 12 hours then by the time I feed it at 24 hours, it has already collapsed and isn’t as high any more. Is my starter still okay? Do I go on feeding it for the next 4 days? 😅

@ChainBaker Год назад

It's nice and active. Great! 😎 Keep feeding it, but change the ratio so that it does not rise too soon.

@ahmadkallout9871 Месяц назад

I am trying to create a starter for a first time in my life, I have already tried twice in the last weeks and lost both due to mold forming in the jar. i am using the same Jar everyday for the feeding and i was wondering if that is my mistake since there are always leftovers around the top of the jar. if not, what could be the reason and how can i avoid this mold fromation. thanks !

@ChainBaker 27 дней назад

Not sure. But yes you could try and transfer the starter to a clean jar every time to not have any leftover bits. That may help.

@ahmadkallout9871 26 дней назад

@@ChainBaker Thank you for your reply, really appreciated. I reached a stage now where my starter is active and would like to start the maintenance phase. I will start with 1:10:10 ration and test how it works for me. but can you please clarify to me how often i should feed it and what are the signs that i can detect to know that now it needs food. thanks again !

@Nostalgia18689 2 года назад

Hello dear, Thank you for all your precious amazing videos I learned a lot actually and for the first time I feel that baking is something to understand I have a question, actually a long question I am trying to make my first sourdough starter Ive started one week ago In the first 2 days everything was going alright In the 3rd day I noticed that my starter became wet and a little bit liquidy I thought that could be due to high temperature in my kitchen, around 30 c during the day and around 22-24 during night, and thought that the bacteria and yeast are feeding on higher rate I started feeding the starter twice a day by removing 50 g of the starter and displacing it with 25 g flour and 25 g water every 12 hours Now for the next 3 days the starter rises just a little bit, it forms bubbles but not rising too much Should I continue the feeding twice a day or should I return to feeding once daily? And what should I do with the high temperature in the kitchen? Thank you in advance

@ChainBaker 2 года назад

Hey! Thank you so much :) I would suggest feeding it once a day for now. It can be a bit unpredictable in the beginning especially due to the high temperature. Keep it in the coolest part of your house. Perhaps in a closet or even in the bathroom. You can also use cooler water when you make it. Another thing you can do is decrease the amount of starter that you keep in the jar thus decreasing the ratio. So instead of having 100g in total and removing 50g every day and replacing with 25+25, you can have 80g and remove 60g and replace with 30+30. This will reduce the amount of starter in relation to the fresh ingredients and make it rise more slowly.. If it is still rising too fast perhaps it's fully developed. Do an experiment by taking 1g of starter and mixing with 20g water 2pg flour and see how it rises in 24h. If it comes up nicely then your starter is ready. To slow it down and control it better you can also decrease the hydration % of the starter to 80% or less. So try feeding it 1g starter to 20g water, 25g flour. Less water means less activity. Hope some of this will help 😉

@Nostalgia18689 2 года назад

@@ChainBaker thank you so much I'll try to fix it and do the changes you suggested

@ChainBaker 2 года назад

Let me know how it goes 👍

@Nostalgia18689 2 года назад

@@ChainBaker hello dear, I think I fixed my starter Thanks to your recommendations Everything is looking great right now I feed her with a 1:10:10 ratio since 3 days and it doubles in size nicely The last time doubles in 8 hours I have 2 questions, the first is that I don't bake on daily basis, mostly once or twice a week, When can I put the starter in the fridge? Can I do it right now or should I wait more and feed it outside the fridge for longer time ? In video you continued feeding outside for 1 month before putting it into the fridge The second question is when should I feed my starter before putting it in the fridge and for how long should I wait before doing so? Thank you alot in advance :-)

@ChainBaker 2 года назад

Hey! I'm glad it worked out :) it would be best to keep feeding it for a few weeks so it gets nice and strong before refrigerating it. Now it is still young and unstable. You should let it rise at least half way before refrigerating it when you do so. I have a fridge storage guide in the Sourdough Starter playlist for more info 👍 The best thing though would be feeding it every day even if you do not bake. That way it will always be ready and always active. I feed mine every evening nowadays. 1g starter, 10g water, 12g flour. It does not produce a lot of waste and does not take much time either 😉

@endreaja Год назад

Help! I followed the instructions from the video. I started on the 16th and ben halving the starter every day. It's wholegrain, store it in a dry dark place everyday and geographically I'm in the north of Portugal, so it's quite humid at the moment. Today I checked on it and the 2dl Weck jar was full. The starter is bubbly and fruity. I wasn't expecting it to come alive so fast. Am I doing it right, am I missing something?

@ChainBaker Год назад

Great! Your starter is alive and active. Now change the ratio and keep feeding it :)

@chiletroche9664 2 года назад

Great informative video … and I’m almost embarrassed to ask this question .. when you say one part starter to ten grams water and ten grams flour, then the one part of starter is only one gram ?

@ChainBaker 2 года назад

It is 😉

@nedcramdon1306 2 года назад

Is that a laminate counter top. I like it!

@kwjan 2 года назад

Hello! What do you do with the discarded flour during the first seven days of feeding the starter? Can I make a levain out of it? Thanks!

@ChainBaker 2 года назад

There is not much you can do. It goes to waste. The that accumulates later on after the first week can be used in recipes. You can find a couple examples in the Sourdough playlist.

@kattykakes8135 Год назад

I’m so excited! I started my sourdough starter yesterday and I’m beyond happy. I named her ‘🩷Sweet Pea🩷’ because that’s what my daughter calls me. 🥰 Question: I already messed up by adding too much water on Day 2. I added 25g flour and 28g room temp water. Should I start over or just watch her? She was somewhat bubbly when I started feeding today.

@ChainBaker Год назад

Don't worry. It's not an exact science. A few grams here or there won't make a difference 😉

@kattykakes8135 Год назад

@@ChainBaker 🥰TYSM! I appreciate your answer. Really, I wasn’t stressing too much but I’m just learning. I’ve learned so much from your channel, you inspire me and so many others! Btw, I’ve been looking at websites all over the place for a wire-handled spatula like yours. Do you have a product suggestion?

@ChainBaker Год назад

You can find a very similar one in my Amazon store ✌️

@kattykakes8135 Год назад

@@ChainBaker it arrived today and I had to wash it 4x to use for the next dish 😂😂 looks like I’m going to have to get another 1 or 2 haha!

@dua829 2 года назад

I'm little bit confused .. If I want to use a portion of my starter (stored in the fridge) to build the levain should I do the discard and feeding thing first and see if the starter activates in the next hours , and only then use it to build the levain? -Or can I take a portion of the non active starter to build the levain, since the levain will be fermented later anyway? -Can I bake with active starter without building the levain?

@ChainBaker 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ppc7OxmS3ZY.html yes, you can bake with the starter instead of making a leaven. Just use it at the right time. To build a leaven you want a sour, well-fermented starter. To make a bread you want a sweet smelling leaven at its peak. So, the starter must be like the leaven in order to work well.

@kayburcky7146 Год назад

Can't you just keep the original mix over the first few days or is it essential to take out 50g every day and replace with fresh flour and water until the starter is built?

@ChainBaker Год назад

It should be refreshed regularly to prevent it from going off. Once there is an active culture of yeast and acid bacteria, mould will not be able to grow.

@hufemj 20 дней назад

Making my first sour dough starter, named it Ted, and have a question on the 1:10:10 feeding. Not sure I have it right. Each day I'm removing about 3 grams of starter and adding 30g water and 30g flour. Is that right? I mean 3g of starter is basically just a coating of the table spoon.

@ChainBaker 19 дней назад

That's correct. As long as the ratio is right it will ferment no matter what the weights are.

@ghadaabusalah3664 3 месяца назад

Hi , Can you make whole wheat pita bread and gyro bread with sour Dow starter

@ChainBaker 3 месяца назад

You could convert this recipe - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-U4m880VvsRU.html use 20% of the flour to make a leaven.

@yellowperil6307 3 года назад

My starter had bubbles after 1 day!! I did use my finger stirring the water in and the bottle went in an airing cupboard .... hope it will be ok. Onto 2nd day ritual now. My first go at sourdough starter.

@ChainBaker 3 года назад

Awesome! That’s super quick 🤩 just keep at it and I’m sure it will be ready for use in just a few days :)

@johncipolla8335 2 года назад

I am going to try making the starter this week. I don't have any glass jars only plastic. I know glass is preferred. why? and can I do a mix of rye flour and APF?. the only thing I don't understand is this ratio how much in grams is it? 1:10:10 ectra.

@ChainBaker 2 года назад

You can use plastic for sure. It should not have any negative effects. A mix of rye and APF will work well. It might ferment even better. The grams are up to you. The ratio is the main thing. To not waste too much flour I use as little as possible. 1:10:10 could be 1g starter : 10g water, 10g flour. If you want to increase the amount, then simply multiply.

@fiona4450 2 года назад

I know this video is almost two years old, but I'm hoping you'll still see this and answer. I forgot to feed Fred last night - it would have been the first 24 hour feed, and this morning Fred is all bubbly and looks like he's frementing. It smells rather sour and looks like yours does once you have it started. Is this possible? and all right? I'm going to go ahead and feed him as if I'd gotten to the same point in the video as you did on day 6. Please let me know if I need to start over.

@ChainBaker 2 года назад

There is no reason to start over. Just feed him again and continue :)

@fiona4450 2 года назад

@@ChainBaker Thanks. I was quite shocked at how fast he developed bubbles, so I was afraid I'd done something terribly wrong.

@ChainBaker 2 года назад

Well, there could be one thing and you can think if that is what has happened - it could be contaminated with commercial yeast. Perhaps you used the same spoon or the same jar that you used for another yeasted project before? In that case you may need to start over since there would be no wild yeast in the starter.

@fiona4450 2 года назад

@@ChainBaker I used a jar that I'd made pickles in before, but it was thoroughly washed. The spatula was also clean. I do a fair amount of baking though - not as much as you but I make bread fairly often.

@ChainBaker 2 года назад

Should be ok then :)

@TheDurnans Год назад

What about those who bake a loaf every day? After day 7, it shows that you can use the starter, but it sounds like it takes time to build the starter back up. I bake a loaf every day when my kids and grandkids come and stay, but when it's just my wife and I, it's every other day. I do fine right now with just using a preferment with bulk yeast that I get at a 'flour store'. I would be interested in doing sourdough.

@ChainBaker Год назад

Baking every day is perhaps the best thing you can do when it comes to sourdough. In that case you do not need to build a separate leaven. Simply feed your starter and then use it when it has risen. Always leave a small portion to feed back up again and then continue using it. To slow it down or use it later you can refrigerate it.

@JBC100 3 месяца назад

Hi mate...I'm living in Australia 🇦🇺..my starter ( whole wheat flour)culture doubles in 2nd subculture itself or 3rd day so...so can I use that directly for baking? Some RU-vid channels says I need to maintain at least week or more to strengthen it, can i take " Doubling" is the indicator for ready ?what you think?

@ChainBaker 3 месяца назад

You can try using it in bread dough. But still keep feeding and refreshing it to build it up.

@JBC100 3 месяца назад

@@ChainBaker ...Thank you

@capperm72 2 года назад

Really enjoyed the video but do have one query, you talk about strengthening the starter for the first 30 days and you say the ratio 1:10:10 works best for your kitchen. What signs would I look for to confirm I am using the correct ratio for my kitchen. So I feed the starter and wait 24 hours, what should it look like? And what would I see if my ratio was too high or too low. Any help would be much appreciated.

@ChainBaker 2 года назад

See how active it is. If it's not rising, then use more water and flour in relation to starter. 1:5:5 perhaps. After a few days you will notice how it changes and how it's rising.

@capperm72 2 года назад

Thank you

@valeriexoxo Год назад

@@ChainBaker do you mean less flour and water in relation to starter? Once you switched to 1-10-10 what were those measurements in grams? I’m kinda confused because you said 2 “parts” to 20g to 20g in the video. Thanks

@ewablaszak566 22 дня назад

Hey mate. I am growing my starter in 1:1:1 ratio but above that I am keeping the discard and feeding the what ever amount of discard to the same previous ratio, example ; 97g discard : 97g water :97g flour/24 h feeds for 5days. Question: do you think that this discard I’m cultivating will be any good to start the bread with????

@ewablaszak566 22 дня назад

And should I start feeding the discard at the same ratio twice a day? 🧐

@ewablaszak566 22 дня назад

Will there be enough microbs in it at the end of the 8 -9 day ?

@ChainBaker 21 день назад

As long as it looks nice and active it should make the bread rise.

@camilaflorencio1958 2 года назад

Hi! I'm here to thank you for these amazing tips. I'm loving your channel! ❤️ Well, I live in a pretty hot, humid region of my country, so Golias, as my friend suggested I call it, is extraordinarily bubbly since day 2. Considering that I wasn't really sure about the feeding ratios, I kept one jar with 1:1:1 and another one with 1:10:10 (5g yeast:50 g water:30 gr white flour and 20 g whole wheat flour) and both doubled in size in just only 9 hours! I honestly didn't think that the 1:10:10 one would grow that much 🤣 Do you have any additional suggestions? I'm thinking about going 1:15:15 to check if it grows less than this in such a small period of time. Is it a good idea? Or should I reduce the amount of water (and if so, how much should I put instead of 50 grams)? Oh, one more thing. I've been trying to get this recipe right for a very long time. The last time I attempted doing so, the sourdough yeast was beautiful and it had a very pleasant fermentation smell, but the bread I tried to bake didn't rise at all. At that time, I couldn't understand it, since the yeast was probably two or three weeks old and, as I said, I live in a very hot place. It looked promising... What could've happened? Anything in mind? Anyways, thanks in advance! You made me feel confident enough to give this a try again, after nearly two years without even looking at the recipe. Cheers from Brazil 😊

@ChainBaker 2 года назад

You can reduce the water. A lower hydration starter will rise more slowly. Try 1:10:6 and see how it goes. It could because of many factors. All you can do is try again.

@davidhatfield4648 2 года назад

i have successful starter named "the dog". I feed "the dog" before bed and have an active leaven the next morning. I'm working one loaf at a time. I need enough to make 6 loaves at one time - can I scale up in a single feeding? i'm worried about off flavors. thanks.

@ChainBaker 2 года назад

I love that name! :) Yeah just scale it up. A larger amount may ferment a bit more rapidly, so you may need to lower the temperature of it or perhaps use slightly less starter in relation to water and flour.

@davidhatfield4648 2 года назад

@@ChainBaker Yes! Scaling up DID increase the fermentation rate - thanks for the warning. So I used cool water and divided it between quart size jars and there was no overflow. The Dog stayed in his kennel! I made 8 beautiful loaves. Thanks again.

@josephahmad5960 9 месяцев назад

Hi there chainbaker. Can I use normal yeast with my starter making focaccia bread

@ChainBaker 9 месяцев назад

Sure, if you want to make it rise quicker. But don't add yeast to your sourdough culture only to the dough that you're making on the day.

@wekencook 3 года назад

I'm about to get someone's sourdough starter so I wanted to ask once I made the levain for sourdough, whatever starter is left is what I need to maintain correct? If so, do I do a small amount like did in the video (2g starter 20g flour, 20g water)? The other part I don't use is considered the sourdough discard then right?

@ChainBaker 3 года назад

You're exactly right on all of the above 👍

@wekencook 3 года назад

@@ChainBaker Thanks for the follow up! Let's see how this turns out.

@spankey2858 Год назад

Hello, I noticed in the LEVIN portion (very last) your "scale" read 210 starter 400 water and 805 flour. Was this grams? or another measurement.. for 1:2:2

@ChainBaker Год назад

Not sure what the scales said. Just follow what I said in the video and the written instructions and that will be correct 😉

@lroberts2478 7 месяцев назад

If I use 30 g of starter for my levain can I rebuild the starter when I’m done by adding 15 g of water and 15 g of flour immediately?

@ChainBaker 7 месяцев назад

Definitely 👍

@lroberts2478 7 месяцев назад

@@ChainBaker starting today! Thanks for the video

@joecj840 Год назад

Can you do the same thing with rye flour?

@ChainBaker Год назад

Yes. It works the same way.

@fiveminutezen 2 года назад

If my sourdough starter goes runny does that mean I have to throw the whole thing away and start over?

@ChainBaker 2 года назад

Not at all. Simply discard most of it and feed it again. It will bubble and be active. It is super hard to kill a starter. My starter has been through a lot of testing abuse and I could never kill it.

@AnthonyCafarella Год назад

@ChainBaker, my starters are just over 8 days old, but seem to be strong enough to be used at this point. I'm at work all day tomorrow and the next day, so I won't be able to feed them on their normal schedule. I was feeding them 1:1:1 every 12 hours, but I just fed them 1:10:10 hoping that will keep them sustained until late tomorrow evening (I kept the discard and put it in the fridge as insurance). Would abruptly changing the ratio like this cause any issues with the culture or overall strength?

@ChainBaker Год назад

It should be totally fine! ✌️