- Home
- Breads
- How To make Donna German's Sourdough Starter
How To make Donna German's Sourdough Starter
Ingredients
2
cup
water, or milk, lukewarm
2
cup
bread, or unbleached all purpose flour
2 1/2
teaspoon
yeast
Directions:
Mix together in a glass or plastic bowl the above ingredients. Do not use metal utensils. Cover the bowl with a tight fitting lid and allow to sit in a warm, draft-free location for 4 to 7 days, gently stirring once a day.
You may use your starter after 4 days.
To use your starter, simply remove the amount called for in the recipe and add to the other ingredients. Replace the amount removed with equal amounts of water/milk and bread/unbleached all purpose flour.
After feeding your starter, leave on counter for 24 hours. At the end of that period you may refrigerate your starter. You must refeed at least once every 7 days. If you do not plan to use it, then take one cup out and throw away and feed.
If you will be away on vacation you may freeze your starter, thaw it in the refrigerator upon your return. As soon as it is thawed, remove at least one cup and feed as above.
Alternate feedings, one week with milk, the next with water.
How To make Donna German's Sourdough Starter's Videos
Podcast Episode 201: Ways To Use your Extra Sourdough Starter
You'll always have left-over sourdough starter if you feed your starter once a week and don't bake with it. Here are a few of the things you can do with extra sourdough starter, like pancakes, waffles cookies, brownies, and more. Check out the podcast to learn more.
Check out this link:
»
» For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide:
» Listen to all my podcasts:
» Become a Biotic Pro Member:
» Cultured Food Recipes:
» Health and Food Topics:
MY STARTER CULTURES
» Milk Kefir Grains:
» Easy Kefir:
» Kombucha Starter:
» Vegetable Starter:
» Water Kefir Crystals:
» Sourdough Starter:
» Other items in my store:
STAY CONNECTED
» Instagram:
» Facebook:
» Pinterest:
» Twitter:
Warmly,
❤Donna❤
Podcast Episode 27: The Only Bread I Eat. The Bread Made with Culture.
Our bread is made so differently than in years gone by, and it’s wreaking havoc on our bodies. Understand the science of why this is, and how bacteria can change your bread into something healthy. Walk in the footsteps of those who made bread for thousands of years and called it the staff of life.
» For health tips and recipes, subscribe to our weekly emails. We'll also send you our free Getting Started Guide:
» Listen to all my podcasts:
» Become a Biotic Pro Member:
» Cultured Food Recipes:
» Health and Food Topics:
MY STARTER CULTURES
» Milk Kefir Grains:
» Easy Kefir:
» Kombucha Starter:
» Vegetable Starter:
» Water Kefir Crystals:
» Sourdough Starter:
» Other items in my store:
STAY CONNECTED
» Instagram:
» Facebook:
» Pinterest:
» Twitter:
Warmly,
❤Donna❤
Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
The Old Faithful - an easy sourdough recipe that produces an amazing country style loaf
The Old Faithful recipe produces a soft manageable dough. It sits at 78% hydration and produces a wonderfully soft crumb. The 10% addition of whole-wheat flour adds a slightly deeper flavour and softens the crumb and the crust.
Check out our new Sourdough T-Shirts
GET THE SOURDOUGH CALCULATOR:
GET THE RECIPE:
WIRE MONKEY LAMES:
EQUIPMENT:
WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK
Risdon & Risdon Apron:
5% discount code - Explore22
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
Bread basket:
Bench scraper:
KD-8000 dough scales:
Precision scales:
Bread tins:
Challenger bread pan:
As an Amazon Associate I earn from qualifying purchases.
CHAPTERS
0:00 Mixing the main dough
2:12 Fermenting & stretching the dough
4:05 Shaping & proofing the dough
5:05 Baking
#sourdough
Why I’m always pregnant..
How to Make Sauerkraut - one of the easiest homemade fermented foods
Homemade Sauerkraut is a delicious, probiotic fermented food! And it is so easy to make with just 2 simple base ingredients. Let me show you how
_________ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️_________
PRINTABLE RECIPE: ???? ????
INGREDIENTS:
• 1kg/2.2 lbs green or purple cabbage
• 20g/1 heaping tablespoon sea salt, kosher salt, Himalayan salt (not iodized table salt)
• 1 carrot (optional)
• 2 teaspoons caraway seeds (optional)
• additional fresh or dried herbs like dill (optional)
Thanks for watching! Please hit LIKE, leave me a COMMENT below, and SUBSCRIBE!
You can also SHARE this video.
More fermentations videos:
Kombucha:
Yogurt:
No-Knead Sourdough:
BUY ME A COFFEE:
SUBSCRIBE to my channel:
FACEBOOK: Leelalicious
INSTAGRAM: leelalicious
PINTEREST: Leelalicious
CONTACT ME: regina@leelalicious.com
SIGN UP FOR MY NEWSLETTER: