What’s the easiest way to look after your sourdough starter? #sauerteig #sourdough #sourdoughstarter
Whitney - My Sourdough Starter (No Food Scale, No Discard, Tropical Climate) | Tropical Sourdough
Whitney’s first day was in June 4, 2020. She’s 1.5 months old now. I did not have a digital food scale when I created my sourdough starter. If I had known better, I would have opted for a drier, stiffer mixture even if it’s difficult to mix. I realized that “starting” a sourdough starter is easy to do in a tropical country where it is warm and humid because that’s the environment that is favorable for the cultivation of yeast! And like what most people suggest, I used whole wheat four.
As you can see in the video, the starter is already active on the second day! In fact, it would have been ready for sourdough bread on the 3rd day. It’s just that I did not yet have enough knowledge and skills to be able to create a consistently “beautiful” sourdough bread. I had to go through a month of trial and error, note-taking, and researching to finally understand how Whitney – my starter – works. It’s sad that there’s not a lot of videos or even literature about making sourdough breads that has a nice oven spring, open crumb, and beautiful ear when the kitchen is super warm and humid. I just had to figure it out on my own. Hehe.
If you live in a tropical country where the kitchen is hot and humid, here are my tips in making sourdough starter from scratch:
1. Use a transparent container that has a tight-fitting lid. If your place is not pest free (fruit flies, cockroaches, etc.), then please protect your sourdough starter by ensuring that the container is shut tightly after every feeding.
2A. If you have a digital food scale, the best ratio of water to wheat flour is 2:3 which is around 67% hydration. You can start with 20 grams of water and 30 grams of flour. This is quite difficult to stir but just try your best and make sure you leave no dry parts. Do this twice a day for 3 straight days.
2B. If you don’t have a digital food scale, I strongly suggest you mix 2 tbsp of wheat flour and 1 tbsp of water. Again, it will be difficult to stir but try your best to leave no dry patches of flour. Do this twice a day, also for three days. But, at each feeding, check the consistency of your starter. Always opt for a stiffer, drier consistency. If it’s runny, add less water next time. Always fix your wheat flour to 2 tbsps only (although this can hardly be accurate). But, it’s okay. That’s how I started as well, and my starter turned out amazing.
3. No need to stir the starter in between feedings. You should have a fairly active starter in the evening of the 3rd day. You can use this for sourdough bread already. Set aside some starter to store in the fridge. Follow a recipe that is appropriate for a tropical climate (I'll make more videos of this soon). If you’re not yet ready to make sourdough bread, you can store the newly fed starter in the fridge (not in the freezer, unless you won’t use it for at least a month.) Feed it every 3 days.
4. If you'll ever reach a point where you have too much starter already, then set aside about 2 tbsps only and use the rest to make pancake! It's yummy!
5. Once you've kind of mastered your sourdough game, you'll realize that the starter (yeast) is not really that delicate. It can survive without meticulous care and attention. In fact, you can just store about 2 tbsp of it in the fridge. If you need to bake bread, just feed it with enough amount of flour and water as needed in the recipe. If you'll leave it at room temperature (in a tropical country), you'll need a minimum of 2 hours for it to rise up to its peak. If you'll leave it in the fridge, you'll need around 10 hours for it to reach its peak.
I wish you the best in your Sourdough Bread journey! ^_^
Here's my simple video of the quality of sourdough bread that I thought was impossible to make in a tropical country:
Thank you! ^_^
Growing a Pitchable Homebrew Yeast Starter from Slant
Starting with yeast on an agar wort slant, I propagate enough brewing yeast to inocculate 10 gallons of wort for fermentation. I walk through the equipment and each step of the process. While there is some definite initial startup cost for this, you can save a ton of money on yeast over years of home brewing.
Yeast Starters 101 - Level up your Homebrew!
Last, But Certainly Not Yeast… let’s talk about why a yeast starter can raise (no pun intended), your beer to the next level. Watch as Brian talks you through the why, and walks you through the how. PLUS! An important bonus tip at the end of the video! As always, if you like what you see, please like and subscribe!
TIME STAMPS:
Yeast Starters 101 - 0:00:00
Disclaimer - 0:00:27
Equipment - 0:00:57
Yeast Calculators - 00:02:12
The Process - 00:3:43
Decanting the Yeast - 00:06:48
Bonus Tip - 0:07:19
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How to Make a Yeast Starter for Beer - Save Money on Yeast by Making a Large Starter
In this video I'll show you my simple process for making a yeast starter. Plus, I'll show you how to overbuild your starter so you can save your yeast. This will ensure that you not only have a large amount of healthy yeast to ferment your beer but that you'll also have yeast for your next batch. This will save you money over the long run and you'll always be ready for your next batch.
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0:00 Intro
1:04 How to Make a Yeast Starter
3:10 How to Save Money on Yeast
3:50 Outro
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YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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