Sourdough Starter
This is how you make a super active sourdough starter. You can read more about the full process here: …
source
This is how you make a super active sourdough starter. You can read more about the full process here: …
source
This is how you make a super active sourdough starter. You can read more about the full process here: …
source
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You can read more on the starter process in my free book: https://www.the-sourdough-framework.com/Makingasourdoughstarter.html
The country's temperature is at 11 and the yeast has not yet been successful, knowing that I repeat everything in the video, what should I do? For 10 days
Gibt es kein 50g wasser..😅
IT‘S ALIVE! 👨🏼🔬👨🏼🍳
There are lots of videos of stsrters where you dont have to discard,
I thought it takes 5 tp 10 days?!??
What about yeast
The abbreviation for "grams" is not "GMS", it's just "g" (and in lower case according to SI Units)
Just add a tiny bit of dry active yeast…if you use dark rye flour it doesn't mess with the taste much it's just to get it going then u can feed it normal and eventually the yeast u added will be replaced with the wild yeast
How many days I would do that? Every day as long as I need to make bread?
Hi can I use 100% whole wheat flour to make sourdough?
You say 10 hours. How many hours between feeding
Mine looks fine but smells funky. Day 3
when i tried to make it. in few hours it overflowed and it smelled like someone puked. I tried it many times but same result
If a recipe calls for 1tsp dry yeast can you substitute for 1 tsp active yeast
Can you use AP flour
What.is.the.50g.one.by.one.
Please.clearvolume
Do you always take half out on the 2nd day??
🎉good video
It takes more than 3 days to have a good strong starter and you are using whole wheat or rye in this video. Not APF. You should explain why it’s best to use whole wheat instead of APF for making a starter.
what kind of yeasts does this method make?
Is required to tight seal it?
Can't we just put a lid halfway so it doesn't explode?
How much of the starter do you then place in the actual recipe?
mine started doubling on day 3. is that right??
50g is too much to start the fermentation, just simply go lower like 10g.leave it 2dys untouched 3rd day start the adding every 12hrs and in that 3rd day put in a grape or small piece of date or pineapple 2 days later remove it then on the 7 th day go up 15g flr 15ml water things will faster with a good fermentation if you got rye flr add 2g it will make it even stronger by day 12 use a new jar and do tripartite 10g starter 15g flr 15ml water 2days later another new jar for the strength of the starter do 5g starter adding now 25g flr,.By 15days 5g of starter can ferment 50g of flr now you are ready to bake a bread .all other previous part make a pizza or wrap or pancakes it will be very sour so good amount of salt will help .
Use non-chlorine water so you don't kill it!!