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
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The Ultimate Sourdough Starter Guide
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful. Everyone's always asked me what my secret was to such an amazing starter. Ironically, the process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your active sourdough starters. I love seeing you guys getting into this stuff!
*Reminder, the written feeding schedule is linked to at the bottom of this description*
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Feeding Schedule Guide:
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Chapters of The Video:
Tools And Ingredients - 1:38
Sourdough Process - 2:48
First Feeding - 4:14
The Standard Feeding - 6:17
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.
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????MY GEAR
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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HOW TO MAKE homemade BREAD with lievito madre [EASY TUTORIAL] - Recipe with DANIELE TASSO
How to make Italian homemade bread with lievito madre, updated video 2020.
On this video, I will show you the step by step recipe of how to make your own bread at home with mother yeast or a sourdough liquid starter, called as well lievito madre in Italian. It's a homemade bread recipe that beginners can do, and I will explain as well what autolysis is.
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My love for the bakery started when I was a kid. My grandad started baking bread after the war and after my dad follows the tradition. So I grow up between flour and natural yeast, learning how to make bread with livieto madre, and all the secrets about baking.????????????
Now I work as a pastry chef but, I still baking homemade bread and focaccia.
And I’ve been loving baking homemade bread more than ever these days, just like this artisan recipe with lievito madre, or called as well, natural yeast or mother yeast. On this recipe, I will use the lievito madre, but if you have sourdough liquid starter instead, don't worry, you can use it in this bread recipe too.
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Watch until the end to not miss any step, so you can do this same easy bread recipe at home. ❤️
Get all the ingredients ????
To refresh our natural yeast:
100gr flour
100gr natural yeast
50gr water
To prepare our bread:
350gr strong flour
150gr refreshed natural yeast
300gr water
10gr sugar
20gr salt
#bread #sourdough #homebaking #danieletasso #diy #baker #howtomake #homemadebread
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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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Testing Yeast Activity: Simple Steps for Baking Success!
In this video, Karen Breyer will show you easy-to-follow steps to Test Yeast Activity to make sure your yeast is ready for baking. This is an important skill for making great bread and rolls. By the end of this video, you will know if your yeast is good to go for your baking adventure. Watch this video and find out if your yeast is active and ready for baking.
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PRINT RECIPE for Testing Yeast Activity:
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RECIPE: Testing Yeast Activity
INGREDIENTS:
1 teaspoon sugar
1/2 cup water, warm (not hot)
1 packet (2 1/4 teaspoons) yeast, dry
INSTRUCTIONS:
1: Add the sugar and warm water to a 1-cup liquid measuring cup. Stir until the sugar is dissolved.
2: Sprinkle in 1 packet of yeast. (Stir it if you want to, but you don’t need to)
3: In a few minutes the yeast will be activated and start to foam.
4: After 10 minutes the foamy yeast should have a rounded top and reach the top of the cup or higher.
5: If the yeast reaches the 1 cup mark it is active. If it did not, discard it.
6: Use the activated yeast right away in a recipe. Make sure to deduct 1/2 cup of liquid from the recipe.
NOTES:
The warm water should be between 110 - 115 degrees.
One packet of yeast = .25 ounce = 7 g = 2 1/4 teaspoons.
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If you liked this test recipe, you may also like this easy, healthy recipe:
Whole Wheat Raisin Bread
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