Learn how to make your own sourdough starter from scratch!
We’re mindful of how the current coronavirus outbreak might be affecting your access to stores and general grocery items. Please know that many of these videos were filmed before the outbreak and additional new videos filmed by our producers, working safely from their homes, may look and feel different than what you’re accustomed to. We don’t expect you to make all of our recipes now, but we hope you’ll find it a joyful distraction that’s entertaining, inspiring, and worth saving for a future food challenge or meal shared with friends.
Shop the NEW Tasty Merch:
Subscribe to Tasty:
About Tasty:
The official YouTube channel of all things Tasty, the world’s largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:
Credits:
MUSIC
SFX Provided By AudioBlocks
(
Licensed via Audio Network
STILLS
The leaven for bread is active. Starter
sourdough. The concept of a healthy diet
innazagor/Getty Images
glass of water on a table
Teen00000/Getty Images
Linen sack with flour
piotr_malczyk/Getty Images
Plastic Container
sunstock/Getty Images
42 Comments
Leave a Reply
You must be logged in to post a comment.
Ask Marissa Buie all your sourdough questions on Instagram http://instagram.com/bakerbuie 🍞!
Is the starter supposed to smell a bit like baby vomit? It’s kinda gross…should I start over?
Can you use a combination of half flour and half rye flour for your starter?
Why son’t we just use east ?
I named my starter ‘BERTHA’
Very helpful! Thank you!
Omg I was watching this video and as soon as you said my name I was like in shock! I was like I was meant to watch this video ❤
Bear in mind the scales are made in China and are not accurate ,,,need to buy beam scales or work out accurate scales are.
I am at day 7 and nothing happens since yesterday 😅…kind of strange that all this process is a bit stressful. But will wait and pray for the best!
So when you are not going to bake and you place your starter in the fridge but have to feed it once a week, do you still do the discard part? I mean , take it out of the fridge, feed it with just 2 tsp of starter and discard the rest? When you feed it once a week, do you always do the discard part?
My colleague gave me some of her starter and since then I've been using this baby. It's still very helpful to see how it's made though. Thank you
Can I just use wheat flour instead of mixture?
Nice! Thanks Katie. I’m quite new to home baking and lost my starter a while back so looking for how to start again. I loved your enthusiastic approach and easy to follow instructions. You have a great, easy to listen to voice as well which for me is key to whether I watch some YouTubes or not 🙂 I’ll be checking your channel out for more great tips and also heading over to see Marissa’s Instagram.
My starter is three times volume on day two free feeding mid morning and still growing. It’s going to overflow the jar. Should I put it in the fridge?
Once she did the float test the first time, but then fed the starter again 6-8 hours before baking, do we need to do the float test again? Thanks!
What Temperature is “warm” water? Is it the traditional 100-110 degrees or cooler than that? And is warm water used for each feeding?
If all else fails, you can also walk down to your local bakery and ask them if they can give you some of their sourdough starter, just a thought.
Ok so my only question is why would you just use both starters after you separated the 2?😂 it makes sense to just add water to the other one as well.
Every time we feed the starter, should we discard part of it? I don’t understand that part very well.
I always come back to this video. The two of you are so charming and it's the easiest sourdough starter video to follow. I still consider myself a newbie but I kept my last starter going for five months and my loaves were fantastic! Friends and family called them artisanal! I got busy during the summer and the a/c was out so it was too hot to bake. Now my family is demanding bread again so here I am!
Just a tip for new sourdough owners. The first 4-5 days of activity is called a "false start" where the bacteria you don't want is the dominant colony. After a while it dies off as the pH of the starter drops and the yeast fungus takes over making the starter usable. You really don't want to use the starter for bread before the 1 week mark.
Thank you
Best recipe
Tried it and it worked
To feed or not to feed that is the question
The 2 of you work really well together. Great video- now I have some fermentation to do.
Marissa is the best teacher ever.
A bit hard for me to understand since English is not my first language.
So my question is, we use which starter for baking? Is it the discard one or the leftover one?
where is Herman
why didn't just use the discard as new another starter batch??
Fantastic video and no wastage, gonna use mine as pizza base 😀
Why do people feel need to change things? If it isn’t broke don’t fix it. This is America. Not Europe. We don’t use metric system. This weighing things is ridiculous! People used measuring cups forever. Weighing makes baking complicated. Use measuring cups please.
i feel like if i attempt to do this i’m gonna end up poisoning everyone in my family 😭
I made the starter, now what?
You have 50g as 1/3 cup and also 100g as 1/3 cup. I’m so confused.
My measuring spoons and cup hove no g…. what is g ? measured in ml please
Why do you have to do it over and over again,
Pl. tell me whether the bread flour means all purpose flour and the warm water that u used is tap water.?
Mam pl. tell me whether the sourdough gives sour taste for the bread, as I do not want the sour taste, I want the bread to be like store bought.
What's the meaning when the flour separates from water?
When you made your pancakes how did you know how much flour to add to your starter discard?
Why do you have to discard most of it? I don't understand.
Can you keep the sourdough starter going for eternity if you wanted?