Paul's Sourdough Starter Guide Part 1 | Paul Hollywood's Easy Bakes
Here's my easy to follow Sour Dough Starter Guide:
100g strong white bread flour
100ml tepid water
To feed the starter (each time)
60g strong white bread flour
60ml tepid water
Dough
150g sourdough starter
10g fine sea salt
450g strong white bread flour, plus extra to dust
310ml tepid water
A little oil, for oiling
To prepare the starter
Day 1 Using a fork, mix the flour and water together in a bowl to form a thick paste. Transfer to a large jar, seal and leave to ferment at warm room temperature (ideally 20–24°C) over the next 2 days. The mixture should start to froth up.
Day 3 Open the jar: there should be a distinctive sour (not unpleasant) aroma. Discard half of the mixture then add 60g flour and 60ml tepid water and stir together until no flour can be seen. Seal the jar again and leave to ferment again for 24 hours.
Day 4 Your starter should be risen and forming bubbles now – within the 24 hours. Throw away half of the mixture away and feed with another 60g flour and 60ml water. Stir together as before, re-seal and leave to rise again overnight.
Day 5 You should have an active starter now, with bubbles on the top and throughout. This indicates that it is ready to use.
If there are few bubbles and/or the starter appears to have risen and fallen (marks on the side of the jar suggest this), your starter is inactive and you will need to feed it again, as on day 4, to stimulate fermentation.
Storing and using your starter Once your starter is active, you will need to feed it (as above) after each use. If you bake regularly, keep it at room temperature. If you bake infrequently, keep the jar in the fridge to slow down the starter’s activity. A brown liquid may form on the top while it is in the fridge; discard this and feed with more flour and water (as above).
To prepare the dough, Place the ingredients in a mixer fitted with the dough hook and mix on a slow speed for 4 minutes. Increase the speed to medium and mix for a further 5 minutes. The dough should be stretchy and soft to touch. Place the dough in a lightly oiled 1 litre plastic container and leave to rise at room temperature overnight (8–9 hours) until doubled in size.
Tip the dough out onto a lightly floured surface. Fold a corner into the middle, then rotate the dough 90° and repeat. Continue folding and rotating the dough for 5–10 minutes to put some tension into the dough. You should have a ball of smooth dough with a taut top.
Dust a small, round banneton, about xxx capacity, with flour. Invert the dough into the floured banneton, cover and leave to rise at room temperature for 4 hours or until at least doubled in size.
Carefully tip the dough into a heavy-based shallow ovenproof pan, retaining its domed shape. Cover and leave to rise for a further 4 hours.
Heat your oven to 200°C/Fan 180°C/Gas 6. Place the uncovered pan in the oven and bake the sourdough for 45 minutes, until it is golden brown and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool.
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Beginning’s Sourdough Bread
Beginners Sourdough Bread
Ingredients ✨
180g sourdough starter
260g water (warm)
410g flour (bread flour is best!)
1 two salt
Knead the dough. If you are using stand mixer then for 3-5 minutes on medium-high speed until it developed glossy shine. Don’t over-mix! If you are kneading by hand then just do the best you can. It’s works too. ✨
IMPORTANT to give the dough enough time to rise. You can even proof it over night. With time the dough will develop more sour taste.
6-8 hours 1st proof
3-4 hours 2nd proof
Bake at 450F for 20 minutes.
My favorites loaf pan
More delicious recipes
#sourdough #easysourdough #bread #sourdoughstarter #sourdoughbread
How To Make Sourdough Starter | Good Housekeeping UK
Our sourdough starter recipe is easy – find out how to make it with this step-by-step video.
Ingredients:
Strong white flour
Mineral water
1. A sourdough starter is a live yeast mixture used to make bread. It can be maintained, or ‘fed’ and kept indefinitely. The simplest method uses flour and water.
2. On day 1: Put 75g (3oz) strong white flour and 75ml (3fl oz) cold mineral water in a container. Stir until well combined to make a smooth batter. Set aside at room temperature for 24hr. Don’t cover starter for first three days. This will allow it to pick up natural yeasts in air and give it a chance to breathe and grow.
3. On Days 2, 3 and 4: Feed starter with 75g (3oz) of strong white flour and 75ml (3fl oz) mineral water each day. Starter should be starting to bubble and smell sour. Cover loosely with a clean tea towel on fourth day and leave at room temperature.
4. On day 5: starter should be full of bubbles and ready to use. If it’s not, continue with feeding process for another couple of days.
5. Remove half starter and use to make sourdough. To maintain rest, “feed” it with 75g (3oz) new flour and 75ml (3fl oz) mineral water and put in a glass jar but don’t cover tightly.
6. If baking regularly, you’ll be removing some starter each time, so keep loosely covered at room temperature and ‘feed’ remaining starter each time.7 If baking less often, keep starter in fridge and maintain feeding process every 5 days or so, removing half and feeding with flour and water. A day before using it in baking, remove from fridge, uncover and bring up to room temperature to make it active and bubbly again.
Find out how to make sourdough starter on the Good Housekeeping website:
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here:
SOURDOUGH STARTER RECIPE + Maintenance Guide // Perfect for Beginners (step by step)
I walk you step by step through the 7 day process of creating a new sourdough starter from scratch. A kitchen scale is handy, but not required. A variety of flours can be used from all purpose (unbleached), to rye, whole wheat and einkorn. Scroll down for the printed version.
Information in this video was learned from Kaitlynn Fenley and The Cultured Guru School of Fermentation. *
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????BUY ME A CUP OF TEA!
➡️SOURDOUGH STARTER GUIDE:
➡️WEBSITE:
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➡️SHOP FOR THIS RECIPE:
• KITCHEN SCALE (digital):
➡️SHOP ALL MY FAVORITE SOURDOUGH EQUIPMENT:
➡️OPTIONAL ORGANIC FLOURS:1 (1-2 lbs is enough to make a starter from scratch plus some maintenance feedings.) Smaller sizes like this are nice for sampling flours, see below.
• EINKORN FLOUR (1 lb):
• RYE FLOUR (2 lbs):
• WHOLE WHEAT FLOUR (2 lbs):
• ALL PURPOSE FLOUR, UNBLEACHED (2 lbs):
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➡️ MENTIONED + SUGGESTED VIDEOS:
⭐Everything Fermentation Playlist (recipes + education): bit.ly/3DGKhR7
⭐How To Make Sourdough Bread:
⭐Sourdough Playlist:
⭐Sourdough Funk & What To Do:
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➡️ CHAPTERS:
00:00 Intro
01:26 Day 1
03:53 Day 2
04:33 Day 3
05:18 Day 4
06:29 Day 5
06:58 Day 6
07:20 Day 7 Overview
08:44 Day 7, Prep for Bread Making
11:01 Day 7, Short Term Pause
12:31 Long Term Storage
13:49 How To Flour Switch
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
All About Homemade Sourdough Starter from Scratch
In my farmhouse kitchen, I love my homemade sourdough starter. It has so many benefits from gut health to excellent taste.
Download my free Ebook with my 10 favorite sourdough recipes all in one place:
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How to Make Sourdough Bread-
Easy Homemade Sourdough Pizza Crust-
How to Make Sourdough English Muffins-
Cinnamon Maple Sourdough Apple Pie-
Sourdough French Toast Casserole-
Healthy One Pot Meal Sourdough Skillet-
Sourdough Pancakes Recipe-
Sourdough Tortillas-
Herb and Garlic Sourdough Flatbread-
I use to make sourdough pancakes, sourdough english muffins and other baked goods from scratch.
Learn why sourdough starter is so beneficial and should be used in every home.
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter
How on earth do we capture native yeasts? Read on, because I explain how to make your very own sourdough starter.
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Sourdough Starter the Easy Way that Actually Works with LESS Flour
Sourdough starter doesn't have to be difficult and you don't have to have a huge vessel that you're feeding flour to all the time. For the full written instructions, visit the blog here:
Starting a sourdough starter only takes two ingredients, flour, and water. But there are definitely some tips with what kind of flour, the temperature of your water, and other tips for keeping your sourdough starter alive and thriving.
The best news? You can keep just a very small amount in a pint-size jar to successfully bake bread and all sorts of other sourdough goodies.
Grab my Sourdough Recipes for the Home Kitchen e-book here
For the sourdough chocolate bread recipe, visit the blog here:
You can also check out my 9 Tips for Better Sourdough Starter (That You Probably Aren’t Doing)
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