NEW! - How to Create a Sourdough Starter : Step by Step
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UPDATE: During the first three days, stir your starter at least once day. You do not want it to dry out on top. If it looks dry, add a spoonful of water when stirring.
This is the definitive video and demonstration to learn how to create your own sourdough starter. This in-depth tutorial demonstrates every step of the process and helps beginners understand the how, and why of each step in the process, and visual examples of what to expect each day from Day 1 through Day 9.
What is a sourdough starter?
How is it different than commercial yeast?
What flour to use?
What water to use?
How to make a starter?
How to feed a starter?
Common questions and problems answered!
NEW VIDEO: Check out the new supplemental video The First 10 Days of Your New Sourdough Starter: Troubleshooting and Tips. It is an add-on video that picks up where this video leaves off.
IMPORTANT: If your new starter is not peaking within 24 hours, watch this new video
If you like these videos, please subscribe to my channel, The Sourdough Journey!
Thank you!
Tom Cucuzza
The Sourdough Journey
Cleveland, Ohio
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Sections in this video:
0:00 Introduction
1:42 Part 1 - Sourdough Starters
3:25 What is a sourdough starter?
5:00 What is in a sourdough starter culture?
6:17 How does a sourdough starter differ from commercial baking yeast?
8:08 Yeast and lactic acid bacteria
9:22 The ingredients for a sourdough starter
12:24 Part 2 - How to Make a Sourdough Starter
13:14 Selecting the Flour
15:50 Selecting the Water
18:42 Flour sources can make a difference
21:57 Day 1 - Mixing
27:14 Day 2 - Check in
28:10 Day 3 - Check in
29:53 Day 4 - Check in
30:56 Starter feeding ratios
36:26 Day 4 - 8 hours later
37:17 Days 3-5 The Quiet Days
37:57 Day 5 - Feeding
40:26 Day 5 - 6 hours later
40:54 Day 6 - Feeding
41:43 Day 6 - 4 hours later
42:28 Time-lapse video of starter rising
42:23 Day 7 - Feeding
44:52 Day 8 - Feeding
45:45 Adjusting the starter feeding ratio
47:14 Starter Feeding Ratios: The Camping Analogy
48:48 Day 9
50:16 When is a starter ready for baking?
Sourdough Starter in Under 5 Minutes! (Easiest Method You Will Find)
Sourdough Starter in Under 5 Minutes!
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My Kitchen Essentials:
Glass Jars For Starter I recommend:
Silicone Spatula:
Cast Iron Dutch Oven:
Air-tight Flour Container:
Glass Liquid Measuring Cup:
Cast Iron Skillet:
Cast Iron Baking Griddle:
2 Quart Stainless Steel Saucepan:
Victorinox Chef Knife:
Metal Spatula For Cast Iron:
Instant Pot:
Vitamix Blender:
Vitamix Spatula/Scraper:
Bread Knife:
Kitchen Aid Stand Mixer:
Welcome to the dad days! My content will be a little bit of everything: sourdough starter and homemade bread baking, DIY home projects, mens clothing staples, cooking for my family and turning leftovers into something new. Just a few things The Dad Days are filled with.
Video Recap:
You’re aiming to use a small amount of flour and water here, and just build on this original batch every day. There’s no set weights or measurements here, you’re actually just going for consistency. Think pancake batter, and shoot for that thickness.
Continue to feed your starter once every 24 hrs until you have a bubbly active starter.
I’ve had this active starter for the better part of a decade, but it shouldn’t take you more than 1 to 2 weeks to get an active starter yourself.
The reason that this is a no waste no discard method, is that I keep the starter in the refrigerator between uses. If I know I’m going to be making bread, or pancakes, or anything, I get it out the night before or the morning I will be using it to feed it. Depending on the temperature, it takes anywhere from 1 to 6 hrs to become active and able to use in a recipe, so I just plan accordingly.
Once active again, just use a cup or so, re-feed the starter, give it 30 mins to an hour, and pop it back in the fridge for another week.
That’s it! Store it in the fridge in-between uses, get it out and feed it when you want to use it, and feed it before putting it back in the fridge.
I hope you are able to use this method for yourself and start making and baking some great sourdough items. If you haven’t checked out my sourdough bread video yet, click the link at the end of this video.
Please consider liking this video and subscribing to my channel if you are interested in my content. Thanks so much for watching! Stay tuned for more dad days!
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How to Make Sourdough Bread - Step By Step with Hannah
In this video Hannah shares a step-by-step tutorial on how she makes her popular sourdough bread, made with the Ballerina Farm sourdough starter and recipe so you can make your own beautiful bread at home. Share your results here in the comments. **See the updated Full Recipe below in this description. Happy Baking!
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You and your support make all of this possible.
Thank you for watching!
Hannah, Daniel, and Family
GET STARTED WITH THE BALLERINA FARM SOURDOUGH KIT and BOOKLET:
FULL RECIPE
Ingredients
250 g active starter
735 g water + 50 g of water when you add the salt
1000 g all purpose flour (always use unbleached)
24 g sea salt
DIRECTIONS
1. Add your active starter to a bowl.
2. Add 735 grams of water.
3. Mix starter with the water till it is “milky.
4. Add the flour.
5. Mix those ingredients together for 2-3 minutes until just combined with whisk then hands.
6. Cover the bowl and let it sit for 90 - 120 minutes.
7. Add the salt and remaining 50 grams of water using hands to mix.
8. Knead the dough for 5 - 10 minutes, until water and salt are fully incorporated.
9. Cover the dough and let rest at room temperature until doubled in size. OR place it in the fridge for 8-10 hours for a slower fermentation overnight. I prefer this method.
10. Shape Loaves: a) dump the dough onto a clean counter b) divide in half c) stretch to a rectangle d) fold over the sides first, then e) roll it up into a cylinder. The dough will be a little sticky, you can add flour if that helps! 10f) Once rolled up, push it away from you, and then pull towards you to build tension in the dough. Do that 3-4 times until your loaf is round and bouncy.
11. Repeat step 10 with the second loaf.
12. Leave the loaves on the counter uncovered for 20 minutes.
13. Using a bench scraper, lift and flip over. Gently repeat the shaping process (Step 10) one more time, the dough should be less sticky this time.
14. Repeat shaping steps with Loaf #2.
15. Gently, with a bench scraper, flip over and place the dough into the floured proofing baskets and cover with plastic. (I love to use shower caps.)
16. Place both baskets in the fridge for 2 hours to rest and rise.
17. Pre-heat the oven and cast iron pot (with lid) to 450º for at least 15 minutes or loaves are ready
18. Take your first loaf from fridge and flip the dough out of the proofing basket onto a sheet of parchment paper
19. Lightly flour the top of the loaf
20. Score your bread with the Ballerina Farm bread lame creating a shallow design.
21. Create the main score to allow expansion while baking. A C or O shape works well.
22. Add a small amount of water to the pot. Use the parchment paper to lift the dough, into the preheated cast iron pot. Then immediately into the oven.
23. Cover and bake for 30 minutes at 450℉ / 232℃ with the lid on - Remove the lid and put back in the oven for another 5-10 minutes or until a deep golden brown.
24. Remove from the oven and out of the pot to cool before slicing into it.
25. Repeat steps 19 -24 with the second loaf. Enjoy!
For mountain-raised meats shipped nationwide, sourdough starter, recipes, and more, visit our Farm Store for Direct Shipping to your Home:
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VIDEO HIGHLIGHTS
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00:00 How to Make Ballerina Farm Sourdough Loaves
00:16 Step by Step Photo Book Being Made Today
00:23 Gathering Your Supplies and Tools
00:33 Use a Very Active Sourdough Starter
00:50 Adding Ingredients and Hand Mixing the Dough
01:25 Adding the Salt and Working the Dough
02:04 Second Rising
02:20 Shaping the Loaves and Building Tension
03:50 Cover and Set Dough in Fridge in Proofing Baskets
04:07 Scoring and Baking the Sourdough
04:57 Browning the Loaf and Enjoy!
FOR MORE OF HANNAH'S RECIPES:
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SHARING OUR DREAM WITH YOU
This channel is all about the adventures, hard work, and farm lifestyle chosen by two city kids who wanted live the dream of modern farming, while preserving the quality of life found in traditional home cooking and living off the land.
Watch for regular episodes of our day-to-day adventures, farming, homemade sourdough, the business of farming, and reaching your dreams while raising a family.
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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.
Video Markers
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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
Brewfather App
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The EASIEST Bread You'll Ever Make (Beginner Bread Recipe)
Minimal pantry ingredients? No bread-baking experience? Need to swap flours? This simple bread dough recipe can handle it, plus you can turn it into pizza, sandwich bread, dinner rolls, cinnamon rolls, you name it!
*CLICK SHOW MORE FOR RECIPE*
Get the full recipe & instructions:
How to Make Sourdough Starter:
My FAVORITE mixing bowl:
Stoneware loaf pan like mine:
My favorite salt:
My favorite honey:
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EASY BREAD RECIPE:
1 1/3 cup warm water (100-110*F)
2 teaspoons active, dry yeast
2 teaspoons brown sugar or honey
1 egg
1 teaspoon fine sea salt
3 to 3 1/2 cups all-purpose flour
In a large mixing bowl, combine the water, yeast, and sugar.
Stir until dissolved, then add in the egg and salt.
Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).
Grease a standard-sized loaf pan (9x5). After the first rise is complete, punch down the dough and shape it into a log. Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. Bake in a 350* oven for 25-30 minutes, or until lightly browned.
Get instructions for pizza, rolls, and doubling the recipe HERE:
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How to Inoculate Brewing Yeast Starter Vials
In my home brewery, I grow all my yeast pitches from strains I have slanted in vials. In this video, I show my method for taking a small blob (yes, blob) of yeast and begin the process of propagation for a larger yeast pitch. If you attempt this, make sure to take safe precautions with any source of flame. :)