The Ultimate Sourdough Starter Guide
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone’s always asked me what my secret was to such an amazing starter. Ironically, the process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your active sourdough starters. I love seeing you guys getting into this stuff!
*Reminder, the written feeding schedule is linked to at the bottom of this description*
My Food Scale:
My Sourdough Starter Vessel:
My Instant Read Thermometer:
My Most Favorite Spatula:
OXO Good Grips® Stainless Steel Scale with Pull-Out Digital Display:
OXO Good Grips 5 lb Food Scale with Pull Out Display:
CDN ProAccurate® Cooking Thermometer:
OXO Good Grips® Small White Silicone Spatula:
Weck 743 3/4 Mold Jar – Box of 6:
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Music – By Jef: soundcloud.com/jeff-kaale
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Feeding Schedule Guide:
Some of my favorite Tools *these are affiliate links, so if you get anything it just means that I’ll get a small percentage of the money so I can continue to make these videos*:
My Food Scale:
My Sourdough Starter Vessel:
My Instant Read Thermometer:
My Most Favorite Spatula:
Chapters of The Video:
Tools And Ingredients – 1:38
Sourdough Process – 2:48
First Feeding – 4:14
The Standard Feeding – 6:17
source
Thank you guys for all of the support on this video! I appreciate all of you so much! Leave a comment letting me know if you want more sourdough bread videos. <3
What you do with the one you discard?
What a waste of time… all this for sourdough? Man it’s like a science experiment everyday.
I’ll stick with yeast, the bread and pizza comes out amazing just the same.
Omg thank you!! I was doing it wrong So I started my starter but I haven't been discarding….must have missed it in the instructions I had….it still rises and falls but is there still hope for my starter?
How do you get your starter to ‘start’ in colder weather? I live in Colorado and it’s winter. While we use the heater we keep the house on the colder side, I don’t think it’s warm enough for the yeast to rise.
Ok I already started a starter that I’ve done before and never though it way. And have a large amount of it and it’s day 7 it smells good as I’ve made it like this before but really what do you do with it? And also going on vacation aver Christmas for a week😢
it’s the math that kills me😅 like I’ll scree up when doing the 70 grams of this flour 50 of that and 115 of water
I feed it every third day and keep it in the fridge, it’s fine!
Omg, thanks for a great tutorial ❤️
Hello. My starter is in day 6 but it's not growing very much . I follow the exact recipe. Could the problem be the temperature of the house. I mean it's not too cold … Will it start growing after the last and final feeding; either way I will continue to see how it will go .
My grandmother never had a scale, thermometer or anything fancy and her bread always turned out amazing.
How do I feed my sourdough on winter? Is it the same process?
Questions: Why is my starter separated on day one? There is a layer of water on top. Should I start over? Should I just mix it up and continue with day two instructions?
So in the end you get 25 original starter +100 new flour+100 water starter. How much do u need to make a 500 gr bread?
Back the camera up there, pizza face…
"Don't be a baby." "You have time to brush your teeth, you have time to feed your starters"
That's actually really good inspirational advice to get off my lazy ass. Can't wait to make this <3
good vid. dude but u don't need to feed it every day after u have reached a healthy sourdough starter =) once in 7-14 days is enough if kept in the fridge if u not baking everyday greetings
I know this has been up for a while but if anyone is still active. Can someone explain why we cut back the amount of starter on day 6&7?
What do you do with all you take out? Can it be used?
I really need a small dark German bread recipe that takes no machines and very little time.
This is the 5th "starter recipe" ive now tried…. ive been trying to get a starter going now for almost 3 months……
This one still didnt work…… i think im done trying… 3 months is enough time wasted.
Hi! If you want to make 3 or 4 breads at a time, you need quite a lot of grams of sourdough starter. Is it possible to just multiply this recipe by 3 or 4 ???
Thank you for sharing this information. I have started making my Bread Starter but it smells odd. Normally I love the smell of yeast in dough. This does not smell like that. I am using Pickle Pipes. (bad name to Google) I am guessing they are working. Is it the Rye flour that changes the smell? Or should it smell like dough and active dry yeast and something is not right in my jars?
Thanks in advance for any information offered.
Love the channel
So to clarify because I have comprehension issues, starting on day 2, I remove 30g of starter every day and then add the amounts you said? Can we do something with the starter we remove?
0 out of 10 This is garbage You talk to much and say nothing
Can u use buckwheat flour
What did I do wrong? On day 4 and 5 the same thing happened. I get no rise and a layer of water separated on top. What happened? Do I stir before removing all but the 70g of starter?
I don't have rye flour. I just used the same amount in the unbleached flour 😬
What can I do with the starter I removed each day?
Sweetheart, and everyone listening to this video, there is misconception to exactly what he says and of course so many others, I had starter in my fridge, never fed except just before putting in cold storage, a year and a half later pulled them out, started feeding them and omg they are strong and yum. So many people give up because not only does it take, come on, more than five minutes to feed the starter daily, but wasting all that flour and money, especially these days, you do not have to give up. Make your starter strong in the beginning and it will serve you well, without all that maintenance.
I had never seen you without the stache, cute
i put mine in the fridge for a lil bit to preserve her and forgot about her for a couple months and she turned into a black watery mess RIP constance 1.0 🙏
The closed captioning feature isn’t working on this video. Please fix it…
Thanks man. Very helpful 🙂
One question, what do you do with the dough you remove every time?
I' hoping you still respond to this. I made the sourdough mix according to your instructions, but in a few minutes, some millimeters layer of water was separated from the mix. Did I not mix well or too much water?
omg thanks for being the first person in 5 video who simply explains what exactly is happening in the feeding!
Very interesting VDO.
If I used only whole wheat flour to make sourdough starter , please give me the guidance .
What do we do with the portion we removed seems like a waste ?
Can you use rye & bread flour together, organic & unbleached? Also, if you flour is just right there at the end of the expired date, will it work? Many Thank you's.
Hi there.
On day 4 you lowered the water temperature by 5 degrees Fahrenheit in the text. Accidentally or is this on purpose? Is it that crucial to keep correct temperature on the water added?
Many thanks for a great channel!!
Amazing! Thank you
Tried three times different batches, didn't work, I use filter water, bottle water,followed your instructions carefully.bought a 200 proofer to maintain 79 degrees temp. Going to send it back and get my money. Used unbleached organic king Arthur flour and the exactly dark rye flour. Dough never rised as in the video. Pretty dissapointed
I really tried to follow but the music and your fast talking were just too much for my poor adhd brain :'D
This is ridiculously complicated for a starter. It doesnt have to be like this. If you start with a smaller amount, say 20g, you can keep adding and not have to "throw away" half each day.
What did you use to score the dough?
You and Michael Reeves need to do a collaboration video: "Automatic Sourdough Starter Machine"… With a dry hopper for Rye Flour, and a water valve, + code… I think an auger system could work. Imagine a machine that all you do it add dry Rye flour, and it churns out SDS. If you fail to attend to it, it could "rinse the unused starter" down the drain, or into a sealed or dehydrator solids waste bin. + Temp control, etc…
This video makes me realize that I am not, in fact, ready to adopt a dog.
Where did my comment go. I repeat, I find this to be a really nice starter but it is extremely wasteful. So when I am not going to bake weekly I use what I have and then restart the starter when I am going to resume baking.