TOP 12 SOURDOUGH STARTER TIPS

These are the top 12 questions (and answers) you probably have when baking using a sourdough starter. By knowing these tips you will start making beautiful and delicious sourdough bread.

The covered topics are:
1. When is the starter in optimal shape to use?
2. Can I boost my starter with fruits, kefir, kombucha?
3. What’s the perfect temperature?
4. How to achieve a more mild or sour flavour?
5. Dough does not rise after adding starter
6. My starter smells like acetone. Is it normal?
7. Can I change the flour I feed my starter?
8. My stiff starter is not active. What is wrong?
9. Can you dehydrate your starter for long time storage?
10. How much starter should I use?
11. For how long can my discard starter stay in the fridge?
12. Could we mix all community starters together to create a MEGA starter?

Chapters:
0:00 Intro
0:32 Agenda
1:23 Optimal stage for starter
2:04 Boost starter with fruits?
2:50 Perfect starter temperature?
3:39 Changing flavour mild/more sour
5:09 Dough not rising
5:35 Dough smells like acetone
6:27 Change starter flour?
7:15 Stiff starter not active?
8:25 Dehydrate starter?
9:27 How much starter?
10:12 Discard starter, how long?
11:42 Mega starter?

#sourdough #sourdoughstarter

[froggyfur]

THANK YOU for all your help. I re-watch every video over and over while I'm learning. You are an excellent teacher!

[rlwalker]

Two products got me started in sourdough. 1) a Sourdough Jack book with basic recipes. 2) a commercial packet of San Francisco sourdough starter.
The book was loaded with nice pictures and wonderful stories. The starter produced the flavor sourdough I remembered from San Francisco. Obviously over time the San Francisco starter became Pensacola, Florida starter ... well, from my address ... but it did show me that bread could attain a certain flavor with the right starter ... until it adapts to another location.
I'll be looking for your book. If you want suggestions after we've read each section be sure to provide the feedback link.

[qwarlockz]

Ahhh you rock! I love that idea! I am so interested in your book. Best of luck! I am sure will be fantastic!

[MySierraNevadaLife]

Dude you are awesome! The more I watch the more I love your content! It has gotten better and even more entertaining over time :)

[Sojourner-qldu]

You are GEEKILICOUS! Thanks for helping me take my bread making to higher levels. Deeply appreciate your highly informative videos. And as a Professor, I admire your teaching techniques.

[isabelab]

Love this! I have been so busy in the process of moving…will have to see how that impacts my breadmaking

[kunik]

Good video. I hope you will make that video about kombucha 😊

[aviationchannel]

I'm so excited for the new book! I always want to increase my knowlege about sourdough and bread.

[rachelled]

Super interesting, well-paced video. Thanks !

[MichaelRei]

I have to say you are the one who started my sourdough journey and I always look to you when I need an answer. Thanks for sharing your knowledge!

[nono-cwck]

Thank you for all of your help. You answered a lot of questions that I had. I have a dormant starter in my refrigerator that I was considering throwing away, I will try to revive her. She has served me well.

[relearn]

Organized and answering questions without a massive amount or distracting words like a politician, salesman or lawyer is highly qualified.

[mojsharhappy]

Thanks very much for this video....have already learned soooo much from you! 😃😃So, many thanks to you for bringing so much joy and knowledge to sourdough baking! 🙏

[lizbuckland]

I changed my starter to a stiff starter a few days ago and have just had the best oven spring I've had yet in today's loaf! I'm currently feeding every 12 hours, the only thing I've found is my Wholewheat flour is so absorbent that I am finding I have to use a bit extra water, but nowhere near what I was using in my 1:1:1 starter, oh and I'm now using mineral water, not tap water. I don't know if that's definitely made a difference but I think it has, so for now I'm sticking with that 🙂

[MauzyrockRC]

I have joined the sourdough team. Thank you for your awesome videos!

[peachsloaf]

Love your video! Fun and Super useful！My sourdough starter is a mixture of the starter made from rye and apple！Smells So good.

[desislavapetroff]

Hendrik knows about sourdough! Master … I love how systematic and scientific information you give.
I am fortunate to have Bread Pitt with me now, and actually a great thing to posses, because once I though I have strong and tasty sourdough for years, but since I’ve met Bread pitt, I am delighted, it’s been a game changer … Thank you!

[DENIEL]

Today I made pancakes from discarded starter. It tastes like cottage cheese to me. Idk if that is okay or not. 😄 ✌️ Thanks for the nice video! Greatings from Hungary.

[mstandal]

Gluten tag! Your resources have been monumental in my growth as a baker. Thank you!

You’ve mentioned before the starter should stay out of the fridge for 2 days before baking. When I take her out of the fridge, she rises to double the size without any feeding.

Would there be any negative effect of using her straight out of the fridge, or after just one or two feedings?

[mipatataquierido]

Great! Look forward to your new book. Thank you so much for your tips and advise. I am using rye flour in my starter but it went so slow. Then I added rolled oatmeal and chia seeds. Now it smell great!