The Last SOURDOUGH STARTER RECIPE You Ever Need

This is how you elevate your bread-making skills by learning how to make a super powerful sourdough starter. This expert-approved guide will walk you through the process of creating the perfect starter, including all the insider tips and tricks that are essential to begin crafting the most delicious sourdough bread at home.

Resources:
Fixing your moldy starter:

Usages of discard starter:

Images:

Chapters:
0:00 Intro
1:05 History
1:42 What is a starter
2:40 Making a starter
4:30 When is the starter ready?
5:24 My favorite trick
7:35 Making your first bread
8:14 How much starter?
8:55 Starter maintenance
9:46 Helpful resources
10:48 Special surprise

#sourdough #bread

[Metnolo]

Finally a nerdy engineer who analytically explain bakery instead of just listing do-this do-that. You answered a lot of questions I had, so thank you very much, and may the gluten be with you too.

[gpeaceportville]

Since every YouTube sourdough expert seems to have their own, unique way of making bread it seems wise to hitch your wagon to one channel and stay with it.

I'll stay with this guy - he seems pretty well versed and he has flowcharts, which really sealed the deal.

Bread on...

[krafte]

I followed this video to make starter from just water and whole-grain Einkorn flour and used the discard for crackers. The starter worked and the crackers are delicious. I'm shocked how easy it was and the quality of the output. Thank you The Bread Code.

[robertlee]

This is the finest instructional video I have ever watched. I’m 76. A retired IT businessman and comp sci teacher. This is perfect.

[LadyGreyAgeingDisGracefully]

I too use the stiff starter method with a small change. I mix 25gms of flour and 25gms of water with the 10ths of starter and then add 25gms flour to cover the top of the stiff dough. When I’m ready to use it I pull it out of the fridge and feed it 25gms of warm water. I feed twice before making levain approximately 6 hours apart. I reserve my 10 gems of starter and make my mix again and put it to bed in the fridge. I have plenty of levain for my use and a long lasting starter with no discards!

[capyboppy]

Hendrik. I love this simple style of presentation that is so fresh. I know everyone will like different styles, but here there is no messing around or deviating too much. It is far more interesting to follow and leaves the viewer wanting to try it and also wanting more in this style. Please keep this new style up.

[jamesbrown]

I love making sourdough pancakes with my discard. The sweet maple syrup contrasts nicely with the sourdough. Thanks for a terrific video.

[kevinu.k.]

This is a great video.
Here are some extras from an old baker who reads up on the science as well.

Most of the yeasts in grain or on the outside, the bran. This is discarded in the making of white flour. Staring your natural leaven using wholemeal flour is a lot faster. (Yes I noticed you did this.)
Rye flour has much more available nutrients. Switching 10g of rwst feed when I see bubbles and the second feed 8 hours later. It is ready to use in about 48 hours.
The lactobacilli move in and get established over the next four weeks. They mainly come from the bakers hands and the atmosphere. So the leaven will improve.

You can convert to a stiff stater in one feed. This is based on years of experience. For years people have overcomplicated the whole natural leaven thing. They are extremely robust.

As for taking your starter with you to collect yest and bacteria from around the world and buying 'ancient' sourdough starters from others. It does not work. Withing a week or two your yeasts and LABS get replaced by the flours you use at home and the LABS in your home. This assertion is based on biochemistry research.

It's superb to see someone using a fridge instead of discards. The only time I use discards is on those odd occasions I have mistreated my starter and it becomes too acidic.

This is the best video on this subject I have ever seen. A joy to watch.

[brotbackmann]

Interessant. Nach einigen verschiedenen Varianten mit diversen Mengenangaben und Temperaturen mach ich meinen Sauerteig auch einfach 50g/50g. Temperatur des Wassers nach Gefühl und auch die teilweise Entsorgung des Sauerteiges mache ich nach Gefühl. Ich benutze auch immer das gleiche Gefäß, Wechsel also nie.

Hab jetzt auch einen neuen gestartet mit 70g Mehl und 50g Wasser. Der ging bei gleichem Mehl und gleichem Wasser merklich stärker auf. Damit hat es auch das erste Mal als langeführtes Sauerteigbrot komplett ohne zugesetzte Hefe geklappt

[wholeNwon]

Over the years, I've watched many people show us how to grow starter. The techniques vary greatly and I'm sure they all work. That's really the instructive point: They all work. I am not an engineer and must have inherited the genetic material that made my parents instinctive cooks. I don't think they ever measured anything in the kitchen. For starter, flours from different parts of the world will likely produce different starter characteristics. The yeast spores are in the flour. The glass container must be very clean, i.e. no detergent residue. I use all-purpose flour. Any water will work but I've had much better luck with distilled water. Do not touch the starter with your fingers. Early contamination should be avoided. Rinse the fork or spoon you use to stir the mixture before using it. I don't weigh...just start with a tablespoon of flour and enough distilled water to make a very thick batter and take it from there. In a few days, mine doubles in about 2-3 hr. When I plan to bake I try to have enough starter for a loaf, use it all and regrow the next batch from whatever is left in the jar...usually whatever is left clinging to the inside of the jar. Works well...no waste.

[shh]

I started to change my starter to a stiff starter after watching another video of yours a couple of days ago, usually if I feed in the afternoon/evening when I get up in the morning it’s deflated but the stiff starter is still nicely domed!

[talakeratopfanchannel]

This video is worth gold! Thank you so much for making sourdough baking easy step by step!

[oscarmartinez]

Great video! Quick question: where do you keep the mixture? Fridge? Counter? Dark place?
Thank you😊

[frithar]

The end was one of the best YouTube moments I've ever seen.

[milesm]

hi. i enjoy your videos and have learned much. i only started trying to bake sour dough (baguettes) for less than 2 months. i live in the subtropics and my starter was fully developed in 4 days. have since switched to your stiff starter which was ready in 2 days but i fed it another day. indeed a game changer. the flavor is much milder and subtle. looking forward to your new projects in 2022.

[vanessavargas]

I always saw all these thick amazing starters on videos and wondered what I was doing wrong as my started grew amazingly during the day just to deflate following morning, the majority of the videos on the internet never mention the STIFF STARTER, thanks so much for all this VERY CLEAR information, just what I needed to understand!

[GotInterest]

Discard is so tasty and good. Another thing I like doing is frying it directly in a pan with herbs folded into it. VERY tasty and great to eat with breakfast and dinner right after you feed your starter.

[nancypetrullo]

Can you show us how to make a sourdough focaccia? That would be amazing 🤩

[sadafkhan]

This is pure gold . I keep coming back here to refresh my knowledge about sourdough ❤

[jbaby]

I love the idea of traveling with your starter! Also, thank you for providing so much detail in this video. You've mentioned things I haven't even heard of yet as a beginner. Very eye opening. It also shows me how much of a rabbit hole I'm falling in 😅