How to make sourdough starter (it’s EASY)🥖 #baking #sourdough #bread

[Lucymakes_]

If your starter doesn’t rise tall then your bread won’t rise tall, so a good starter is the most important part of making sourdough. Below is the feeding schedule along with some important tips. Let me know if you have any questions! Also, I have a more detailed version of this video that’s a little bit longer under my “videos” if you want to check it out.

SOURDOUGH STARTER SCHEDULE
Day 1: combine 5g whole wheat flour with 5g water. Loosely cover and let sit 24 hours.

Day 2: to the same jar, add 5g bread flour and 5g wheat flour, + 10g water. Mix everything together and let sit 24 hours.

Day 3: to the same jar add 10g bread flour, 10g wheat flour, and 20g water. Mix everything together and let sit 24 hours.

Day 4: NEW JAR. To an empty jar add 20g water, 10g of your starter (from old jar), and 20g flour (I’m still using half wheat half bread flour). Total: 50g. From now on, we will feed our starter about every 12 hours (twice a day).

Day 5 MORNING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat half bread flour). Total: 50g.

Day 5 EVENING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat half bread flour). Total: 50g.

Day 6 MORNING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat and half bread flour). Total: 50g.

Day 6 EVENING: same thing—to an empty jar add 20g water, 10g starter, 20g flour (half wheat and half bread flour). Total: 50g.

Day 7 MORNING: woohoo day 7! We’re now going to feed the starter the ratio I always feed my starter: 50g flour, 50g water, 10g starter.

Day 7 EVENING: do a float test. If it looks like it needs a few more feeds, no worries keep feeding the same ratio. (You can do 25g flour, 25g water and 5g starter if you don’t want to use as much flour). If it’s looking ready, you can take a break from feeding it and put a small amount in the fridge (you only need 5g). When you wanna to bake w/ it, feed it 1-2 more times to make sure it’s ready. See notes and tips below:

NOTES:
1. KEEPING WARM: it is important to try to keep your starter in a warmish place, especially during this time, around 78*F. You can keep it in the oven with the light on, in the microwave, near the stove, or use a heating pad with a blanket to make a warm environment. If you’re keeping it in the microwave, I recommend microwaving a cup of water for a few minutes before letting your starter rest in there so that it’s nice and warm in there. If your environment isn’t warm enough, it will rise much slower and take longer than 7 days to make.
2. Don’t ever keep your starter in direct sunlight.
3. The water you use should be slightly warm. And try to use filtered water since many tap waters have a lot of chlorine in it which doesn’t allow for much fermentation. Or, you can let your tap water sit out for 24 hours and the chlorine will evaporate.
4. I highly recommend using half whole wheat flour and half bread flour during this process to ensure a good strong starter in just 7 days.

[alghoulfamily]

This is the clearest explanation there is for a starter process ! Thank you ! 😊

[Iceteaawesomeness]

This is literally the best starter instruction that I've ever heard.

[chaotic_dit]

Once I get my Dutch oven, I am absolutely gonna make a sourdough bread! I might make multiple too so I can give them to friends!

[marci.curious]

THANK YOU MISS LUCY I LEARNED A KNEW FACT& I have you to THANK FOR IT☺️✌🏻👍🏻🙏🏻

[virewro]

Thanks for explaining that so well that it seems easy

[Seako-coms]

Finally. Something easy to understand!!! yeah going to get “started”! Is 5 grams same as a tablespoon?

[geesahn]

I wish I had found your recipe before starting mine a few weeks ago, I fed a whole CUP of flour every time and I had so much discharge, like a whole 5kg bag of flour worth.

[hitasharma]

Ahh I wish I could eat the food you make because I'm better at eating than cooking 😂❤

[Yuki_Kamisato]

I made one of your chocolate and it taste sooo good thx for the ingredients ❤❤❤

[Vercippu]

Oh I didn’t know about the floating trick. Good to know

[dwmjpzk]

You be like:hey! Oh yea we can go I just need to feed my starter!

[cumuluseremiel]

Sourdough starter is easy to execute and hard to actually achieve, temperature can affect it, the type of flour, etc; esp for a beginner making one from scratch, it's very sensitive the first week and a big waist

[juliastoia]

Do I have to discard if I just feed it when I take it out of the fridge and put it right back into the fridge after I use some to bake?

[melanialarcon]

I’m confused about what to do after the starter has established, and what amount do I feed it every week and how to use it when I want to bake?

[laurenrush]

Can this be done with gluten free flower?

[salsabilashukeri]

Im try to make one referencing this recipe on a very hot weather, idk how fast it will turn out, but ill keep-an eye on it!

[e]

Im confuse, why cant i put the "discard" in another jar, so i can have more bread, also discarding meaning throwing

[AmeagleWard]

Girl, get you a cup with a spout at the end to add without spilling it lol.

Here I go attempting sourdough though.

[gabijasan]

Do you throw your discard away? Or do you use it for smth?