Use these ratios if you plan on making 4-6 loaves a day, if you’re only making 1 loaf a day then cut the amount of flour and water …
source
How to Make a Sourdough Starter Recipe (Levain) // FOOL PROOF PROCEDURES
Tweet on Twitter
Share on Facebook
Pinterest
Thank you for all the wonderful videos. My husband is allergic to the chemical in American flour , now I'm buying just German or Italian flour anymore and make my own bread. I have yet to manage to make a sour dough starter.
Wow 600 grams. Think I'll keep using just 50 grams lol
Great Video. I forgot to measure my 250g on day 4 ( removed 2/3 like on day 3) and today is day 5. Should I treat today as day 4 and measure or stay the course as day 5??
The bran is removed because it acts like razor blades on the forming bubbles while proofing and some people don't like it. The germ is removed because it contains oils that can go rancid.
Bro this method is so excessively wasteful OMG! You can accomplish making this same starter using ten grams flour and water NOT 600! Please delete this video! If 100K people adopt this method we’ll run out of flour!
Thank you Chef. Will definitely try this, but I have three questions. #1 will starter only last 2-3 weeks or can you make bread once/week and feed starter each time? #2 Does this starter need to be stored in special way? #3 Can you use what is being disgarded each day to make break with it? Thank you, again Chef!
I started my starter process two days ago and it just doesn’t seem to be producing enough gas. It sits in the oven with the light on. What am I doing wrong?
I did halve the recipe (I have no use in making so much starter or baking more than one loaf at time), but I didn’t think it’d have that kind of impact.
I'm looking for this video my starter is a flop 2weeks in.thanks
If you're throwing away 75% of the starter 3 days in a row, why not just cut the recipe down from 600g to 200g equal parts flour / water everyday so the process isn't so wasteful?
I’ve been using water from the sink to get it to that temperature is that okay?
Hello do we have to discard of the mixture if we need a lot of levain?
600 grams of flour?? That's alot isn't it??
Thank you!… simple and easy to understand and do.
😊
I tried your perfect sourdough recipe and it is by far, the most beautiful loaf I’ve ever made. But the inside, while quite hole ridden, was still somewhat dense. What is your general feeding ratio? I used 1:3:3 and wondered if I should try 1:2:2 instead. Thanks for the great tutorial!! Best I’ve seen!
Thank you so much for sharing your gift with us!! I feel blessed to be able to watch your videos!!
I would really like to humbly request if you would be willing to do a sourdough starter that will be nice and tangy and a bread bake using Einkorn flour. I am really intolerant and would love to see if I might be able to eat amazing bread again. I miss it very much! You have a great way of teaching and making things simpler for me because I get nervous. I want to thank you for this, because it DOES REALLY help! Hope you will consider it and look forward to the video’s. God bless you Chef!👏👏👏👏❤️✝️
Also if your up for it, will you do a teaching on sourdough pasta? I would love that!
By far way too much good flour used and thrown away. You can do the same thing with a fraction of the flour and without discarding any. YouTube videos are easily found.
what do I do if I get liquid while making a starter that doesn't raise?
How come you were using so much flour? All of the other videos I watched people are using only 50 to 100 g of flour and water. I'm assuming it's just too make sure your starter has plenty of food but I just feel like that is so much flour.
chef billy, thank you for these valuable information ,but, i need to ask you why we have to discard part of the starter every day?
and can we divide it and feed both of the starters?
TIA
Can I go straight Whole wheat flour for all my feedings? Going for a Mediterranean artisan style bread
1st attempt was a disaster, mainly due to the fact that I am using whole grain fresh milled flour that I mill myself so the hydration ratio was not right. And yes, store bought whole wheat is not the same as fresh milled whole wheat, so if you mill your own flour at home simply increase the water by 10% for steps 1-4 and 7% for step 5. Happy culturing!
Why on earth the huge amount of flour??? I made mine with 50 gr of King Arthur whole wheat flour and 50 gr water and DID NOT discard one drop!!! It's a disgrace to waste flour like that!!
Why couldn't you add a pinch of yeast and water and use your discard as a poolish and make bread with it?
I really appreciate this video because its goin back to basics an the natural way of doin things ive used many of bobs different products cant complain man its the closest thing especially with that whole wheat flour to freshly ground flour thats really good for ya liked that you was talkin bout them takin all the other stuff outta the flour to get that white flour but ive learned that them other two parts are very important to have in your flour but to get the best benefits from it it has to be freshly ground cause the nutrients in them other two parts can loose up to 45% after 1 day thats the kinda bread i wanna get into doin
Want to do this but due to my husband being on dialysis I have to use regular white flour unfortunately. I hope it turns out ok🙏🙏
something is off i see from comments every1 has same issue, it holds much more water than in the video
Throw it away? Wouldn't that be a waste of material? Use that for other recipes. I'm sure that book teaches you how to use the discards.
I started making the starter with the 600 grahams but later found out you mentioned you were making a ton of bread that week. Oh well, I suppose I can freeze the rest of the starter until another day of bread making, correct? Also, I used tap water for day one and two of the starter process and then realized in your second video you say NOT to use tap water. If I use bottle or filtered water from here out, did I just ruin the starter with the tap? Thanks for your videos!
Is it possible to feed evry 3 days? I have another recipe of the starter and im feeding it evey 3days..is it possible i will do thesame in this recipe?
May I know for warm water which measurement C or Frahenheit
Would the starter you discard be good for compost?
The discarding is strictly for the “survival of the fittest” right?
I hated pastry. I always found it to be more of a science than an art. Later in my career, I wouldn’t do it except plating. I left the industry and have since found artisan bread in my 30s. Been eating 100% whole foods and have the rekindled that relationship with food that made me want to be a Chef years ago.
If I want to make bread only once or twice a week should I continue to feed my starter daily after creating the base?
My starter was ready on day 4 but I kept going. Then it wouldn't rise anymore.
I always feed my discard to my chickens. It is such a boon to their health and seems to up their egg production.
Hai chef I confuse about discard sourdough what should I do for that😂
I cut down to 150% which is 20gr flour, 20gr water, 20gr starter from day 2 & thereafter = 60gr starter each day for 7-10 days.
It will be my first time making a Starter, and I've must have watched at least 10 videos today on Youtube… I should have gone straight to yours, as usual, great technique, and you are so easy to follow. Very pleasant to watch and learn. I live in Miami Beach. The weather is very balmy already, and I will put it outside to get some great flavors as per your instructions.
Thanks Billy for the video.
This is my first time that I am making starter .
I am gonna back sourdough bread twice a week , question:
1- how should I store the starter ?
2- how to feed that ?
Thanks.
Why not just use 50 grams of flour instead of 600 grams? That seems like a whole lot of Red Mill whole wheat flour being wasted. Oh wait….your sponsored by Red Mill whole wheat. Got it.
I used tap water instead of spring water by accident. And I’m on day 6 and my starter didn’t double in size in four hours. Does this mean I can’t bake the bread? Should I throw it away or keep feeding it?
You don't have to throw away any of the starter. You can fry it and top it with spring onions and sesame seeds.
What do you do with the 2/3 discarded dough
Hi. On day 5 You add 480 grams of white flour, 120 grams of whole wheat flour, and only 480 grams of water. Is it ok ? Accodring to previous days it should be 600 gram to get 100% hydration.
Three and a half kilos of flour to make a starter! Wow Bob must be pleased 🙂