HOW TO MAKE AND MAINTAIN A SOURDOUGH STARTER

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In this video, I show you how to make and maintain a sourdough starter. It's the first step in creating beautiful, delicious loaves of bread with 3 of the most simple ingredients possible.
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ADDITIONAL RESOURCES
Beginner Sourdough Bread Recipe: • EASY SOURDOUGH BREAD R...
How to Get a Better Oven Spring: • 5 WAYS TO GET A BETTER...
Complete Sourdough Baking Guide (Playlist): • Complete Sourdough Bak...
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28 сен 2024

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Комментарии : 330

@phuongkern8027 3 года назад

You’re a Regular Chef BUT...an EXCELLENT ONE. Thank you so much for the tutorial videos. 🙏🙏🙏🙏🙏👍👍👍👍👍

@TheRegularChef 3 года назад

Thanks, I’m glad you like them!

@RobSanx 4 года назад

Good explanation, thank you. My problem is related with what you said in the beginning. At first my starter smelled good and the bread taste was good. Now, even if I start again with a new starter, it smells like vinegar and the bread tastes like vinegar. If I use more water in the starter and/or I put it in the fridge it gets better, but then the activity is very low and I have to feed it two or three times and let it sit at room temperature and use less water, so it become very sour again. I can’t find a point where it works ok with a good smell and flavour. And the smell is changing constantly. I don’t know if it’s the different brand of water, the weather… all of my experiments smell the same at the same time but different than before. 🤷‍♂️

@TheRegularChef 4 года назад

No problem! If it's too sour, I'd recommend feeding at a lower ratio, so for example try 20g:100g:100g (starter:flour:water), rather than 25g:100g:100g. Keeping it at a lower temperature will actually make it a bit more sour, so I'd recommend keeping it at room temp if you want it to be more mild. I explained this in a bit more detail in my most recent sourdough starter troubleshooting video.

@RobSanx 4 года назад

@@TheRegularChef Thank you very much. It's so confusing sometimes. I read something and then just the opossite. And my observations can be different too. I'll try changing the feeding. I'm going to see the other video. Thanks.

@barisharslan6115 4 года назад

My starter started smelling like expired parmesan cheese / sweaty gym socks, and I was going to throw it away but I read a tip to use pineapple juice. I threw away most of it because it was vile, but the remaining 50g or so I fed one more time with pineapple juice from a can of sliced pineapples, and the next day it was smelling like wine! I continued to feed like regular after that and it's stayed nice. I'm still not really getting a good oven rise but my starter smells great now.

@RobSanx 4 года назад

@@barisharslan6115 Interesting. I'll take that into account. Thanks.

@corinnepataroo779 4 года назад

Can’t wait to try the starter. Thank you for this video

@pizdamatii5001 4 года назад

great work, it's a very informative video. the one questions i have are: 1. if i wanted to bake once a week, and i fed the starter and kept it in the fridge, when exactly would i use the part of the starter for baking? the day after feeding? middle of the feeding period? anytime? 2. do i need to take the part of the starter i use out of the fridge 1 hour before i mix the ingredients for the autolyse stage?

@TheRegularChef 4 года назад

You’ll want to add the starter to your dough when it’s about at its maximum rise. So typically about 12 hours after feeding, but it depends on your temperature and feeding ratios. I would recommend taking the starter out of the fridge about a day before you plan to bake. So you’ll remove it from the fridge, wait an hour or two to let it warm up, then feed it. Then wait until it’s reached it’s maximum activity before mixing it into the dough.

@pizdamatii5001 4 года назад

@@TheRegularChef got it. thanks for the speedy reply!

@robertgamble915 3 года назад

Thanks very much for a thorough & clear explanation of the sourdough process. I am in Day 4 and going well. I am intending use the starter twice per week - probably making 3 -4 pizza bases once per week (weekend) and 2 loaves of bread (midweek). Would you suggest that I keep the starter in the fridge between uses and feed twice per week? I wasn't quite clear what would be the best regime in this not uncommon situation. Thanks again for an excellent video.

@joeylynn77 4 года назад

Thank you for this video! If I bake once a week and want to keep my starter in the fridge (to not use so much flour and not have so much to get rid of), when should I pull it out of the fridge and start feeding it to get it ready to bake? How many feedings should I give it before baking? Thank so much!

@TheRegularChef 4 года назад

No problem, I'm glad you enjoyed! I do the same thing, I like to pull it out about a day before I plan to bake, and give it one feeding and room temperature, and it should be good to go for baking the next day.

@joeylynn77 4 года назад

@@TheRegularChef Thanks for the fast reply! Should I time the 1 feeding so it's active when I want to use it or plan on feeding again before using? Mine peaks about 6-7 hours after feeding. I have a cooler house

@TheRegularChef 4 года назад

Personally, I like to feed it again before using. So I'll remove the starter from the fridge, feed it, then wait about 12 hours for it to become active, then use it to prepare my levain for my bread. If you haven't seen my full sourdough bread tutorial, you can check that out to see exactly what I do when I make my bread.

@felixgumabao7691 4 года назад

Thanks a lot my starter is now alive and kicking , exactly on the 7th day. I will feed him again to gather more strength. I used ordinary bread flour because it's so difficulty to find whole wheat flour here. And

@felixgumabao7691 4 года назад

Thanks a lot. More power.

@BilalHaddad 4 года назад

Thank you my starter is active 👍🏻

@ashkanahmadi 3 года назад

Thanks for the information. However I highly recommend keeping the glass as clean as possible. at 7:24 it looks like you have mold growing on the upper part of the jar.

@TheRegularChef 3 года назад

Haha no that’s not mold, that’s just dried up starter on the sides of the jar. But yeah you definitely don’t want mold in there, although I’ve never had that happen personally. As long as you always cover up your starter between feedings, that’s not much of a concern

@loriproia8637 Год назад

Can you use sour dough starter discard from the refrigerator or does it have to warm up to room temperature?

@leswarsullivan 4 года назад

I am maintaining my starter in the refrigerator and feeding it according to your ratio of 25g starter + 100g flour (mix white/wheat) + 100g water, and I am noticing my starter is getting thicker, it doesn't "pour" from the jar. What do you think I am doing wrong? I have noticed in other bread posts the starters are usually maintained at equal parts water to flour to starter. Thank you for you input and I agree with the consensus your videos and explanations are great!

@TheRegularChef 4 года назад

When you remove it from the fridge, are you leaving it out for an hour or two before and after feeding? It does thicken up a bit when it's cold, but it should return to normal once it comes up to room temperature.

@leswarsullivan 4 года назад

@@TheRegularChef Okay thank you!

@Dlow99884 Год назад

Once you have achieved a usable started do you keep a tight lid on it while in the fridge and during maintenance?

@greentea995 4 года назад

Hi Charlie! Checking in if you have a smaller ratio that I can work with since I don't bake sourdough bread often? Or Is it possible to use 10g mature 40g flour 40g water instead?

@TheRegularChef 4 года назад

Yes, as long as you keep the ratios the same, you can change the actual amounts to suit your needs! So that ratio of 10g to 40g to 40g that you mentioned should work fine. I would, however, recommend using the full amounts until your starter is fully active (after 7-10 days), but after that point, feel free to change the amounts as long as you keep the ratio the same.

@marielschroeder 4 года назад

this was my first time using this recipe and it was damn near perfect! i was so impressed. i tried joshua weissman's beginner sourdough recipe twice and never made anything remotely edible. not sure what i was doing wrong (no shade to him!) but if you've been struggling with sourdough this recipe is a great one to try!

@kateg9302 4 года назад

I've been using his too and it is not going that well.

@MsLincos Год назад

@@kateg9302 I've been using his too and it works well. It's the same procedure!

@sarahchester9157 2 года назад

Hi there. Where is your pdf for making Starter? Do I have to subscribe to get it? A friend gave me some of her starter. I've kept it in the fridge. I have fed it fairly regularly, once a week. Not sure how long I have to do that and when I can use it to actually make bread. Please advise. Thank you!

@andyd9770 4 года назад

Can we talk about the introduction of the wholewheat flower at 1:39?

@TheRegularChef 4 года назад

The whole wheat flour is used since it provides some extra nutrition for the yeast and bacteria, so it works best for getting the starter going.

@andyd9770 4 года назад

@@TheRegularChef Haha, I meant the way you slide it into the shot, but I appreciate the insightful response too!!

@TheRegularChef 4 года назад

Ohh lol I didn't even watch it back, I just assumed you were asking why I added it.

@dyngs 3 года назад

great video, I feed to keep my starter in Fridge and feed once a week on Sundays: 25g+100g+100g (st+w+f) so I have 225g. I am planning to start baking Friday night lets say your break so I need 50g of starter. Do I need to get a starter from the fridge on Thursday evening refeed outside my fridge and use it Friday evening and then place in Fridge till next Sunday? I guess my jar will be 50g short but this would be fine? or I need to refeed on Sunday again?

@TheRegularChef 3 года назад

Yes, I would remove it on Thursday evening and feed, then use it Friday evening. Then immediately feed again, and place into the fridge until the next week.

@eddieagha5851 3 года назад

Hi Charlie, using your measurements and recommended feed, (I'm on Day 4) my starter appears a bit drier than I'm used to, even though it's bubbling up fine. Am I doing something wrong?

@stargare1999 2 года назад

silly question , what happens with the extra yeast from the jar above the 25gr for each day?

@belazmum 10 месяцев назад

Hi my starter is on day 8. It has not risen at all. I going to still feed it but what do I do if it does rise?

@ItsRyanTurley 4 года назад

Great video man. Super informative and easy to follow steps. I actually started my own last night before finding this, and I didn’t weigh my vessel. Oops! I should be able to empty contents, weigh, and keep going right?! I also have a bbq/smoked meats channel (I’m a noob!) if you Care to check it out 👊🏼

@TheRegularChef 4 года назад

Haha yeah either that, or you could just transfer it to a new jar if you have one. Nice though, I'll check it out!

@ItsRyanTurley 4 года назад

The Regular Chef wow genius idea. Also is it normal for the water to separate a bit from the flour on day 1?

@TheRegularChef 4 года назад

Yeah that’s perfectly normal. It’s actually a type of alcohol that forms at the surface, it’s called hooch. But you can just mix it in and feed the starter as normal, the hooch will probably stop forming after the first few days.

@dominicmeehan8322 3 года назад

If following a wheat free diet, is it possible to make starter using only spelt flour??

@TheRegularChef 3 года назад

Yes you can definitely make a starter using other types of flour, but keep in mind that spelt flour is still technically a type of wheat. It doesn't contain as much gluten as other types of flour, but it does contain some. You could use completely gluten free flours though if you want to avoid wheat all together.

@CroncAstronaut 4 года назад

Nice video. It's not clear for me though where is the yeast coming in? You basically just mix water with whole wheat flour. Is that a self raising flour actually that has added yeast inside?

@TheRegularChef 4 года назад

No, it's just normal flour. With sourdough you don't add any additional yeast, you're just utilizing the naturally occurring yeast that exists on your flour. So when you make this starter, you're essentially creating an environment for that yeast to grow and thrive. I explained this in the intro to the video, so that should help clarify as well

@CroncAstronaut 4 года назад

@@TheRegularChef thanks for the clarification!

@tusharp399 4 года назад

Is it Necessary to Keep Changing Mason Jars every 2 days used for making Sourdough Starter. If Yes, Why🤔

@TheRegularChef 4 года назад

No, I generally use the same jar for about a month at a time. I only switch it out once there's a lot of old starter stuck to the sides.

@tusharp399 4 года назад

@@TheRegularChef Thank You so much Sir for this Helpful Tip🙂🙏

@nadiazada7804 3 года назад

Hello, I just got a starter from a friend. I fed it: 200g of each the starter, flour, and water. Is this wrong? High hydration? Can I make a sourdough bread using this starter?

@TheRegularChef 3 года назад

No, that's just a 1 to 1 to 1 ratio, so that should be fine but you'll just need to feed more often with that ratio. You can always switch over to the 1 to 4 to 4 ratio if you want it to rise slower

@edsmith438 4 года назад

What about Rye flour?

@TheRegularChef 4 года назад

Yeah rye flour would definitely work too! If you're using whole grain rye, you could just use it in place of the normal whole wheat flour.

@dorothy2105 2 года назад

Why discard when you can start with lower amount and just keep adding a little at the time to build enough by the end of the week

@You-Smell-Good 3 года назад

Your videos are great. There are so many different ways to start and feed your starter. I notice in most recipes it is a 1:1:1 ratio but yours seems to be .75:1:1, any reason why you use less starter each time you feed? I notice that as time elapses you decrease the amount of starter left in the jar, why?

@TheRegularChef 3 года назад

I decrease the amount of starter each day as matures and becomes more active. Because as it matures, it rises quicker and quicker, so you can feed with less and less starter, and still have it rise properly.

@ncclementi 4 года назад

Hello there, I'm trying to get a starter going, I only have all-purpose flour, can I only use all-purpose flour? I have some bread flour which I can mix, but not sure what is the right move here, any tips? Thanks

@TheRegularChef 4 года назад

Yes, all-purpose flour or bread flour should still work as long as it's unbleached. I always recommend using at least some whole wheat flour since it has some extra nutrition for the bacteria and yeast so it increases your chances of success, but it's still possible to make a starter without it.

@Fish-es6uf 4 месяца назад

Imagine sourdough starter that has been fermented for 1 year

@gaylefadden-keffer2349 4 года назад

what do you do with the starter you pour off..? no explanation given

@TheRegularChef 4 года назад

You can do whatever you want with it, either just throw it away or use it in any other baked goods. I recently made another video explaining two of my favorite ways to use it.

@michaelh2931 4 года назад

I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.

@positivevibesveda 14 дней назад

Do you still use your starter to this day?

@metamoni 4 года назад

Great series! I watched lots of videos about starters and sourdough bread and this was definitely one of the best ones out there. However, I have a few questions that haven't really been clearly answered anywhere. If I do the float test with the light foamy bit at the top of my starter, after it rises, it passes the test. But once I stir the mixture, it becomes dense and sinks to the bottom. Is my starter ready to be used at this point? Or have I ruined it by stirring it? Am I only supposed to use the bit at the top in my bread recipe? Thanks

@TheRegularChef 4 года назад

Yeah you’ll want to do the float test before stirring so that it still contains the air bubbles. I’ve found that the float test is pretty inconsistent for that reason though, so I usually just go based on whether my starter has doubled in size or not instead. It doesn’t matter what portion of the starter you use in the bread though, it should all be the same!

@metamoni 4 года назад

Thank you!

@Dlow99884 2 года назад

@@TheRegularChef am I able to use all 00 flour instead of the blend you are using if I am using this starter for pizza dough?

@Dlow99884 Год назад

@@TheRegularChef Once you have achieved a usable started do you keep a tight lid on it while in the fridge and during maintenance?

@mouseguytravels5271 4 года назад

Started my starter last night. I have a decent amount of hooch on top about 16 hour later. This is my first attempt at sourdough so looking forward to doing it!

@LetsEatPlants 4 года назад

This is so helpful! I have been wanting to make homemade sourdough myself. Thank you for posting this!

@TheRegularChef 4 года назад

No problem, I’m glad it was helpful! You should definitely give it a try, it’s a lot of fun once you get into it!

@kayleengc 4 года назад

Thank you for this. I had trouble finding a video that talked about maintaining your starter. They all seemed to make the starter, and then make bread, but never talked about how to maintain the starter, so I appreciate your tutorial. Now I'm ready!

@kuntalikaghosh2697 3 года назад

I was searching for Storing Process of sourdough starter.......but any video didn't help me.......but this video cleared all my doubts...,......thank you sooooo much🙃 Love from West Bengal,India🇮🇳

@PossessedbyPhoenix 10 месяцев назад

Do other types of flour such as various Indian bean flours, rice flour, semolina , ect also work for making sourdough starter, or does it have to be whole-wheat flour?

@deanboman 3 года назад

After following precisely all the instructions I am here after 8-9 days and my starter is still not raising at all, yes I am keeping it at a normal temperature - a room with 20 degrees celsius.

@rhondakeller2592 6 месяцев назад

Hello. Great information. I have a question; is it possible for my starter to be ready after only 4 days? I’ve had bubbles since day one. I had that liquid on top on day 2 and on day 3 it started to rise and feel really fluffy. It’s day 4 and it has risen, it’s bubbly and when I put it in cold water it floats. This is my second attempt at making this. My first attempt was very weak and I made 1 loaf of sourdough bread and then the 2nd time it wouldn’t rise so I put my oven to “keep warm” and I forgot about it and destroyed it. 😱 whoops. I had different instructions as well. Then I found your series of instructions and wow what a difference. I can’t wait to make your sourdough bread and whatever other goodies you have in the series. Thanks again. 🙏🏼😊

@barisharslan6115 4 года назад

Hi I've been feeding my starter for a while and it seems active and bubbly but it's just not rising much and not passing the float test. I've continued feeding with 25g starter and 100g of 50/50 whole wheat and bread flour and 100g of water and I am on day 12. Yesterday it was super bubbly and passed the float test, I continued feeding since I wasn't going to be able to bake this weekend, and today it failed again. Any advice? The only worry I had was that I my flour has very high protein content, the bread flour at 12.5% and the whole wheat at 14%, could that be a factor?

@TheRegularChef 4 года назад

I've actually found that the float test is somewhat hit-or-miss, so a better indication that your starter is ready is just to look at whether it's doubling in size after feeding or not. But if it's not rising much either then yes, it could be due to the flour but it's hard to say for sure. It also may just need more time to develop. I've also found that when my starter isn't rising as much as usual, sometimes skipping a feeding actually helps, so you could give that a try too if you want!

@acelyasamsan6960 7 месяцев назад

I never understood the grams and scales method and whatnot. I went with my gut feeling and started in small jar with just a TEA spoon of flour and some water. Each day I added another TEAspoon of flour and mixed in some water. Idea is to keep it at sticky dough consistency and after about 10 days i got it ready without any discarded mix, its very simple. After this period you can add as much flour as you need and it will rise like theres no tomorrow.

@MinnieDingle 4 года назад

Thank you for being clear and concise. Very helpful info in this video!

@TheRegularChef 4 года назад

I appreciate it, I’m glad it was helpful!

@jwinner6940 7 дней назад

What …. Im not ready to make a sourdough as i thought Not yet Shit is wild here

@megandudley7734 2 года назад

When you feed it each day just using 25g of starter what do yo do with the rest if you are not cooking with it? Say I have 100 grams of starter. DO I reduce back to 25g at each feeding or can I multiply that and do 100G starter 400 G water 400G flour? If not what do I do with the extra 75g of starter if I do not plan to cook with it that day?

@BoomBuum 3 года назад

Hello, my starter rose the 1st and 2nd day then fell on the 3rd day. No rise since then. Im on my 7th day, just a few bubbles but no rise. Is my starter dead?

@patmansz9089 8 месяцев назад

Was wondering why 100 grams of each ingredient in making starter. So many other sites are 50 grams

@niluc111 4 года назад

Hi. I live in Mumbai where the avg temp is 32 degree Celsius and the humidity level is atleast 50%. Please give some tips to make started. Am desperate to make the bread

@TheRegularChef 4 года назад

Hi! That’s shouldn’t be an issue. Your starter will rise faster since you’re at a higher temp, but it should be just fine. If you find that it’s rising and falling too fast, you can just reduce the amount of starter that you keep each time you feed, and that’ll slow down the rise a bit.

@EmerCarr 4 года назад

Hi, I came across your video on day 6 of following another video and I was trying to figure out how to know it's ready. I've only been using strong white flour (organic) as per the first but their quantities were very different (ratio 1:1, eg 100g starter:50g water and 50g flour). I've started following yours and another 5 days on. It's doing everything bar rising. If anything, it is less this morning as I put a glass beside it to measure the height. Funny what I tipped out to discard into a glass last night seems to be rising more. I'm wondering should I be doing something differently? I'm in Ireland and definitely not that warm in the kitchen compared to others. Maybe 16-21C. Any advice? I've used nearly a kilo of flour trying to make this starter. Thanks in advance 🙏🏻

@yellowbird500 4 года назад

Emer Carr the starter rises and falls within a few hours, anywhere from 4-12 hours, depending on your feeding ratio. My schedule is; 5g starter:25g flour:25g filtered (non-chlorinated)water, every 12 hours. Starters should not be fed with chlorinated water. I use a pint jar and place a rubber band around it to mark the level of the starter at feeding to help me gauge its progress. My starter takes about 12 hours go rise at 77F. Temperature will speed up or slow down the process.

@AnnViggers 3 года назад

Great video! I started my starter yesterday and all I had was enriched all-purpose flour. Idk what "enriched" means and what effect it has, but so far it so far it seems okay. After 24 hours I already had a noticeable layer of water sitting on top. I'm just gonna keep going and hope for the best. I sooo excited to make my first loaf. :)

@stevenrobert6992 Год назад

Did it work with all purpose flour?

@josefernandes7473 4 года назад

Thank you The Regular Chef for the great and organized instructions! One question, do you tighten the lid in the fridge once you go on weekly feeding schedule?

@TheRegularChef 4 года назад

No, you'll still want to leave the lid loose so that gases can escape. The starter will ferment much slower in the fridge, but there will still be some gases being produced.

@BobbyFiermonti 5 месяцев назад

So when you go on vacation do you take your pet yeast??? No capesh.

@drjimbarnes 4 года назад

Great vid. If I have 25:100:100 starter mixture in the fridge each week and I want to make 2 sourdough loaves with 800g of flour, will the starter quantity be enough? Or should I build it up for a few days?

@drjimbarnes 4 года назад

I heard you need 350g starter for 800g flour plus about 400g water for 2 nice loaves. Do you think that's about right?

@TheRegularChef 4 года назад

It depends on which recipe you use, but that should be more than enough. For the method I use, I only use 50g of my actual starter. Then in addition to that, I use 1080g of flour, and 830g of water, but that makes 3 loaves so you could cut that down if you want. I have a separate video explaining the bread making process if you’re interested in that.

@drjimbarnes 4 года назад

The Regular Chef thanks a lot, I’ll check out your other videos

@irishwolfhoundsofthesouthw7890 22 дня назад

You're amazing! Thank you.

@ben_3256 2 года назад

I have 4 days left using your method. Very excited to bake. Great vids. Keep it up.

@kelseycromie6442 4 года назад

Your videos are awesome and so straight forward. I have so much starter now I don’t know what to do with it all and hate the idea of just throwing it away!

@TheRegularChef 4 года назад

Thanks! Yeah theres a lot you can do with it, you can pretty much add it to any baked goods! Pancakes are a great way to use some up.

@kelseycromie6442 4 года назад

The Regular Chef thank you for replying! A do have a few questions... 1. How long can it stay in the fridge for? 2. If I’m not using it every day should it stay in the fridge? 3. How often should I be feeding it? Thank you I really appreciate it!

@TheRegularChef 4 года назад

I'd recommend feeding it once per week if you keep it in the fridge, but it can stay in there indefinitely if you're feeding it regularly. It could probably even go quite a bit longer than a week without feeding, but I like to feed it every week to be safe. It's really up to you whether you want to keep it in the fridge or not. Just know that if you keep it at room temp, you have to feed it every day, whereas when you keep it in the fridge you can just feed it once per week.

@ayabenkhelifa9396 3 года назад

So there is no sugar in the process intresting .. thank u so much pretty intresting

@justforfun-sz6jc Год назад

this makes you get rid of bread or go on the treadmill LOL

@BrendaCollins-t6l 5 дней назад

Where does the salt come in?

@MsLori1973 Год назад

What happen to the salt in your other video you said salt too

@su.... 4 года назад

wonderful video! and thank you for all the links. and the pdf file. and for answering so many of these questions, which was very helpful. much appreciated!

@madasahatter4489 4 года назад

Hi Regular Chef and thanks for the great tutorial! A couple of questions (haven't read through all 195 comments so don't know if these have been asked and answered) Question 1) Why less starter than water and flour? (i.e. 75/100/100) Question 2) Why reduce starter to 50g on days 5 & 6 and to 25g on day 7 forward?? Thanks again -- hope you'll answer

@TheRegularChef 4 года назад

Hi, I'm glad you found it helpful! Basically, the amount of mature starter you use is based on how quickly you want the starter to rise and fall. So the less starter you use, the slower it will rise and fall. For this, my goal was to make it rise and fall in as close to 24 hours as possible since I wanted to feed once per day. So at the beginning, the starter isn't very active, so you need to use more starter in order to help it rise and fall. Then as it becomes more active, it'll start to rise and fall faster so you have to reduce the amount of starter to slow it down. Hopefully this helps!

@lindawilson3071 4 года назад

My problem is I make 4 to 6 loafs of bread at a time so if I six times the recipe that takes a lot of starter. Do I build my starter up to that volume by not discarding until I have enough?

@dianecagnole9158 3 года назад

This is a great question that I would of asked. Thank you for beating me to it.

@TheRegularChef 3 года назад

Sorry, I’m sure you’ve figure out the answer by now but yeah you can just discard less! As long as you keep the ratios the same, you can scale it however you like

@clonequeendom 3 года назад

is there a reason why you never clean the container?

@mindmybusynass.m3602 4 года назад

Shown here in maintenance, : 25g mature starter you mean to take out and discard it, or use it please make it clear.

@TheRegularChef 4 года назад

For the maintenance feedings, you're using 25g of mature starter. So you'll mix it with 100g of flour and 100g of water. Then you can just discard the rest of the mature starter.

@julianelliott6269 4 года назад

The answer to my question is partially answered above, but I’m still unsure of the process between maintaining the starter over time in the fridge vs. using some for baking. I will bake about once per week. I have a great starter in the fridge now, thanks your help. It has risen and fallen, and not been fed for 5 days (I used some earlier which made great loaves). Should I now take out 25g to make a 1:4:4 batch overnight for baking, and also then refresh the “mother” starter for next week?

@TheRegularChef 4 года назад

I'd recommend taking out the whole starter and letting it warm up and rise for about an hour or two. Then exactly as you said, you can set aside 25g of that for baking, then refresh the mother starter and put it back in the fridge.

@julianelliott6269 4 года назад

Great. Thanks. Good to have a no-thought weekly process.

@stevenrobert6992 Год назад

Can I use only unbleached flour?

@CooknFly 4 года назад

Amazing! Thanks for sharing this :D

@misterKonK 4 года назад

Thank you very much for the tutorial and the pdf!

@terryanderson6333 4 года назад

Can't wait to try this

@atlanticyak2069 11 месяцев назад

This was great! I'm very new and trying. 2 questions: why the 50/50 flower mix and why does my starter smell strongly of alcohol. Thanks in advance bread makers

@alesiaveracoechea4486 4 года назад

Hi! You mentioned all purpose unbleached flour. I can’t get it anywhere where I live. Should I continue with just whole wheat flour instead?

@Galworld761 4 года назад

You can keep using whole wheat or rye or spelt. You can order King Arthur on Amazon. It is also good for baking if you can’t find bread flour because of the protein content.

@alesiaveracoechea4486 4 года назад

S Milo gracias!!!

@mabelledj 2 года назад

I made a starter a week ago. it is bubbly on top and doubles in size between 6-10 hrs from feeding. however, it doesnt have air pockets below the surface like I've seen some other starters do. The only bubbles in my starter are on top. Does this mean my starter isn't ready to use yet?

@the_old_trunk 4 года назад

Hi, you're video was really helpful, but I'd like to ask after an hour out of the refrigerator when I feed my sourdough starter do I keep it outside for 24 hours then put it in the refrigerator or otherwise please help, thanks again.

@TheRegularChef 4 года назад

Thanks, I’m glad it helped! Yeah so you remove the starter from the fridge, wait an hour, then feed it and wait another hour, then put it back in the fridge. You don’t absolutely have to do it that way, but it just gives the yeast more time to build up some activity before you cool it down.

@ClarinetMom 2 года назад

Great video! Can you help? I am using a 1:1:1 ratio and it is day 12. My sourdough starter has a lot of bubbles and has doubled in volume but it is not rising and falling. In the morning, it smells like nail polish remover. It peaks at 8 hours and stays there until morning. I am using 100% whole wheat and filtered water. My house is on the cool side 67 degrees so I have been putting the jar in the oven with the light on and the oven door cracked. It gets to 84 degrees with the door cracked. Do you think the temp is too warm in the oven and this is causing the starter not to rise and fall?

@actLensFree 4 года назад

Why do you use a 1:4:4 ratio instead of the 1:1:1 ratio I saw in other places? Could you explain? Thank you for your nice videos!

@TheRegularChef 4 года назад

Thanks! 1:1:1 would be quite high for maintenance feedings. Really you only want to maintain enough starter to allow it to rise and fall within 24 hours of feeding each time. If you use a 1:1:1 ratio, it'll probably rise and fall much quicker than that, unless you're in a very cool environment. So by reducing the ratio, you're slowing down the rise of the starter.

@jeriwink4389 4 года назад

@@TheRegularChef , thank you! That was my question, too. I think Sarah Owens uses the 1:1:1 feeding and that's what I have been following. I'm going to try this method, just to see the difference.

@lindastockwell2570 4 года назад

My starter started growing black mold at the top of the jar around day 6. I am using a mason jar with a lid. I used whole wheat flour and filtered water. What did I do wrong?

@TheRegularChef 4 года назад

Hmm, mold usually just happens when there's some type of outside contamination. If you're using a mason jar with a lid, there may have been some sort of other food or soap residue that got in when you were feeding it.

@Azuia 4 года назад

The exactly same happened to me , only on day 5 :(

@musat9873 4 года назад

hello, this is me Musa. I sent my message to you on Instagram ( the nickname is musatr116). first of all, I would like to thank you again for sharing this information with the public. your description was fully described. I have some questions about throwing the rest of the mature starter and keeping the little in a jar for feeding. when we come in feeding the sourdough almost every day( 24 hr) with 25 grams starter ( in the jar) and the rest, which is 225 to the trash. Do we have to do this every time? my reason to ask is we wasting a lot if we continue like this, I am right! thanks best regard Musa

@TheRegularChef 4 года назад

Hi Musa, thanks for the kind words! Yes, unfortunately you do need to discard every time you feed, but you don't have to throw it in the trash necessarily. You can save the discard for making other baked goods like pancakes, waffles, flatbread, pizza, etc.

@musat9873 4 года назад

@@TheRegularChef hello again I would like ask you some questin about the sourdoug 1- To prepare the Levain we have get 50g from starter, 40 wholewheat,40g all-purpose and 80g water Mix it all together and we keep it for 12 hr. my question can we keep it more than 12 hr.? 2- I checked the full recipe of how to make the bread. According to that recipe we have 900g Unbleached Bread Flour and 100g Whole Wheat Flour. It will give us 3 loaf. According to above thank you very much

@TheRegularChef 4 года назад

@Musa T Hi Musa, sorry for the delay in my response. If you would like to keep your levain for more than 12 hours, you will need to reduce the ratio of starter to flour to water. So use something more like 30:80:80 rather than 50:80:80. Yes that is correct, the recipe will make 3 loaves with those amounts of flour.

@solanader88 Год назад

I am making sourdough starter and I am on day 3 tonight. At which day do you start saving the discards? Thank you for this tutorial is very helpful.

@kallansmith819 2 года назад

1st of all great video. Scenario: day 8 of feeding, it’s a Monday but I want to bake on Saturday. So does that mean I put my starter in the fridge Monday night, take the starter out Friday night, give it a feed and then bake with it on Saturday? Thank you

@kzalima Год назад

This is my first time try to do the starter ,although I have looked at many videos before could never understand .I saw your video and I immediately started and I have been looking each day to make yhat I doing it correctly. You did a very good visual explanation 👏 👍 I'm getting through so and I will be trying the bread soon as I am done with the starter. I will be definitely looking at you video to make it . Thanks 😊

@tazwoh2002 3 года назад

Hi Charlie , In the UK All Purpose is Plain Flour. SO is there a required Protein level that it needs to be ? Since ours is usually between 9 and 10

@Aist41 4 года назад

Hi! :) I've tried couple times to make sourdough starter, but both times it created loose liquid on top - and it had funky smell. I tried to ignore it and mixed it in, bubbles appeared like it should - is it normal? And after a 7 days of making it I placed starter in the fridge and.. after a week when I wanted to feed it - the top was covered in mold ( jar was covered with cheesecloth. Should I feed my starter more often after those 7 days or was it bad from the very beginning? P.s. There were no rotten food in the fridge as I was afraid at first that's why starter got moldy :D

@TheRegularChef 4 года назад

Hi, yes the liquid at the top and funky smell are normal during the first few days, but the smell should become more fruity and pleasant after about 4-5 days. Usually when I make a new starter, I’ll feed it for 10-14 days before moving it to the fridge just to make sure that it’s extra strong, so you may want to try that. Mold is pretty rare with a sourdough starter, but it may have formed since the starter was covered with cheesecloth rather than a solid lid, so some harmful bacteria/fungus was allowed in. If you have a loosely fitting lid that you could use instead of the cheesecloth, I would recommend trying that. Hopefully that helps!

@Aist41 4 года назад

@@TheRegularChef Thank you so much!! Will a start a new one tomorrow with your recomendations and we'll see how it goes ;)

@TheRegularChef 4 года назад

@@Aist41 Awesome, good luck! Feel free to let me know if you have any questions along the way.

@j.du6 2 года назад

Over the years I have settled on fermenting organic raisins to start a sourdough...in a few days you have fair bit of wild yeast raisin water. Just start feeding it flour and in a week or two you'll have a potent sourdough.

@stephanierogers5779 2 года назад

I noticed when I first make starter, if I don’t feed it for the first 48 hours, it really goes crazy and for some reason this makes the yeast really active for the rest of the 7-8 days after until it goes into the fridge. Not sure why, but I’ve never had issues with lazy starter like this.

@runner2810 4 года назад

May I know why we need to mix 50% ww and 50% ap flour. Thanks :)

@TheRegularChef 4 года назад

The whole wheat provides some extra nutrition for the yeast since it contains the whole grain, but using 100% whole wheat tends to make the starter develop some off-flavors. Plus, the whole wheat is harder for the yeast to break down, so I've found that a 50/50 mixture works best.

@runner2810 4 года назад

The Regular Chef thank you for the helpful advise! BTW, I’ve successfully baked my artisan bread using ur recipe, tips to improve my oven spring and potato hash for breakfast. Your rock! :))

@AltitudeAerials 3 года назад

Hi chef, i know this is a late comment, but I'm going to try to make sourdough for the first time. After rewatching your video, it seems you said "462 grams" for the first day discarding of starter. I recomputed because 100g flour + 150g water + 387g jar = 637g. To leave 75g of starter for the 2nd day means to discard 562g of starter, not 462g. Was that just a mistake in the video? Don't want to mess up my first sourdough. Thanks much chef!

@TheRegularChef 3 года назад

Hi, when I said that I was referring to the total weight of the jar + the starter that you keep for feeding. So that's 387g jar + 75g starter = 462g. Then after that, you add your 100g water and 100g starter.

@jennifernewsom4301 3 года назад

If it has almost doubled in size but doesn’t pass the float test and I choose to put it in the fridge at that point, do I have to feed when I pull out the next morning hoping to bake?

@DeedsReadz 3 года назад

What if I wanted to feed it with only whole wheat flour instead of the combination of whole wheat and all purpose? Would that mess things up?

@saimmonramalho1583 4 года назад

My yeast is with ph 2.1 How do I leave with ph4.1?

@emanuelapirola6867 4 года назад

Your explanation is very clear! This might be the time to try to make a sourdough starter! :D A couple of questions: I read somewhere that rye flour is great to start sourdough, I do have both whole wheat flour and rye flour. Is it the same to use one or another? Or what if I do half and half? Then for the feeding after the first week, about the all purpose flour: in Italy flour packages don't say anything about being bleached or unbleached...what should I do? :( Also, I see other tutorials about making the starter using less flour, like 15g or 50g...do I have to use 100g necessarily? What difference does it make? Thank you and sorry for the long newbie questions..! :)

@TheRegularChef 4 года назад

Yeah I’d recommend using half and half, I’ve found that using 100% whole wheat for your starter doesn’t work as well as a mixture. Hmm, I think you should be fine using whatever all-purpose flour you have! After the first week or two once the starter is active, bleached flour is actually fine, especially if you’re still using half whole wheat along with the bleached flour. And yeah, you can definitely use lower amounts of flour if you want! The main thing to worry about is the ratio of starter:flour:water. So a recipe of 50g:100g:100g will work just as well as 25g:50g:50g since the ratio is the same. So if you want to cut all of my numbers in half, you can do that and it should still work. Using more flour might make your starter more resilient, but as long as you’re diligent about feeding regularly, you can use smaller amounts. No problem though, I’m glad to help!

@emanuelapirola6867 4 года назад

@@TheRegularChef Thank you so much! :))))

@emanuelapirola6867 4 года назад

@@TheRegularChef Ok so just to be sure, yesterday (day 1) I did 50g of flour (25g whole wheat and 25g rye) plus 75g water. Today (day 2) I kept 37,5g starter and added 50g flour (25 ww, 25 rye) and 50g water. I'm going to do same adding of today on day 3 and 4. Then reduce the starter to 25g, with 50g (25ww-25rye) flour and 50g water on day 5. Same on day 6. Same flour/water but reduce the starter to 12,5g on day 7. Am I right? :D Sorry to bother you just want to be sure I'm not messing this up from the beginning..! :D

@sakshigoyal3191 4 года назад

my sourdough starter rises, but doesn't collapse. It's very active and bubbly and almost rises to double, but has never collapsed, just is a mesh..

@roxannzitek621 4 года назад

After you take it out of the refrigerator, feed it, can you use it to make bread the next day?

@12justagirl12 3 года назад

Do you have to use whole wheat flour? What about all purpose/bread flour?

@hollychabbott9275 3 года назад

I can't figure out how to find links you refer to or PDF .......I am not very tech savvy!! I am hooked on your videos. Nice young main. We don't feel like we are being intruded!! LOL>.

@TheRegularChef 3 года назад

Haha no problem! To see the links, you need to scroll below the video and click the little arrow on the right side of the screen (if you’re on a mobile device) or click “show more” if you’re on a computer

@danielleveluz5353 3 года назад

Just thought I'd ask here since you said it's close to impossible to kill your starter. I may have killed mine when I put hot water in my starter (80degC instead of F, damn conversions). I'm on my day 5. Should I call time of death and just start over?

@TheRegularChef 3 года назад

Haha yeah most likely those temperatures would have killed it unfortunately, so you may just want to start over. If you're still seeing some bubbles and rising after feeding though, you can continue on with that starter because that would mean it's still alive

@anapaulacrawford5837 4 года назад

Hello! I am bread maker with the fake stuff withch it's calls store bought east. I am going to try to make the mother of all easts. Unfortunately.. I search so much on this subject that I am so totally confused! Some say leave your starter for today's alone other then mixed up every 12 hours, which I am on my day 3! And I understand depending on where you live, well I am in south Texas. Please, is a way wrong or right to do it?

@TheRegularChef 4 года назад

There's not necessarily a right or wrong way to do it, but I like to feed it every 24 hours just to keep it simple. And yes, the temperature of your location can make a difference in how quickly your starter rises and falls, so you may need to make adjustments based on that.

@eddieagha5851 3 года назад

Thank you for this. For simplicity's sake, can the daily feeding not be 1 Cup Flour mixture and 1 Cup water? That way you only weigh the starter, remove the required amount and feed.

@debrarogers4857 2 года назад

Flour weighs less than water.

@brandishanken8060 4 года назад

Other instructional videos I've watched say that regular feedings require a 1:1:1 ratio instead of a 1:4:4 ratio. I'm curious why this one is different. What's the benefit of feeding four times as much?

@TheRegularChef 4 года назад

Hmm, I haven't see any that recommend that high of a ratio for ongoing feedings. When your starter is developing, you want to use higher ratios like that to help it grow, but once it's mature, you want to use lower ratios like 1:4:4 so that the starter rises and falls within just about 24 hours.

@febriannisa5509 4 года назад

hello, I have followed the instructions you gave, but why is my starter not like in your video? my starter was like water shortage, not sticking together. almost like stiff levain. so far until the fourth day it has seen doublesize. What should I do ? is there something wrong ?

@TheRegularChef 4 года назад

I think that is somewhat normal for day 4. The starter will seem dry at first when you feed it, then it'll get more liquidy over time. Just make sure you're feeding with equal weights of water and flour, and it should be okay.