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)
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:
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Sourdough Starter recipe |Sourdough culture 101 |How to make sourdough starter in hot climate| India
It's been over a year now, since i first baked a sourdough bread and ever since i have made a lot of them. I wanted to have a clear understanding of it before posted a video on this or conducted a workshop on it. Sorry for being so late with this video, I know you guys have been asking me to post this for a long time now.
Sourdough bread recipe video -
What is a sourdough starter?
It is a natural, wild yeast, which has been used to make breads for around a thousand years (don't quote me on that). It is a naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.
It is much more healthier for your gut than a commercial quick acting yeast.
You can think of it in this way, it is a type of leavening agent/yeast used to make a bread ferment and rise.
What is feeding?
Feeding your starter is nothing but providing it with more food, if you have ever made dahi/ curd/ yogurt at home, you must be knowing that to make new curd, you have to put some tsps of the older curd and add milk to it and let it sit overnight in a warm place to form curd. It's exactly like that. But for making breads.
For feeding your bread, discard most of your starter after it has matured and add fresh flour and water in it. Mix it and let it sit, till it doubles or triples in size, thats when it becomes active for using in a bread dough. Then repeat.
How often to feed?
If you live in a cold climate, western part of the world, or if its currently winters going on, feed your starter once a day. If you live in India, or any other hotter climate place, in that case, during summers feed your starter twice a day. As the starter rises and falls more rapidly in hot climates.
You can also use a fermentation station if you want to control the rise and fall of the starter.
This is sourdough culture 101, if you still have doubts you can let me know in the comments below.
So, this is my sourdough starter recipe, basically a sourdough culture guide and you can use this to make sourdough breads, pizzas, baguettes, bagels, all sorts of stuff, even beer :P
Comment below and let me know what type of sourdough recipes you want to see in the future and we will make it happen, also make sure to subscribe to our channel to stay tuned.
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I hope now you know , how to make sourdough starter in hot climate country like India, or simply how to make a sourdough starter or how to make a sourdough culture.
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Video credits -
Shot By - Me and my team
Edited by - Priyanshi Manya Tiwari @priyanshimanyatiwari
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The Easiest Zero-Waste Sourdough Starter Recipe Ever! #bread#homebaking #sourdough #trending #recipe
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???? sᴛᴀʀᴛᴇʀ ᴊᴀʀ ᴋɪᴛ ғʀᴏᴍ @knead_ace
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This is the easiest way to build a new sourdough starter from scratch EVER!
No tricks, no gimmicks, no complicated instructions nor ingredients!
It really doesn’t get any easier than this!
Things you need :
A clean jar
Water
Flour
Tablespoon
Optional but recommended :
A spatula
An elastic band
More troubleshooting tips on my Instagram page ????????
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✅ Day 1-3 (1X Daily)
Add 1 tbsp water + 1 tbsp flour
✅ Day 4 onwards (2X Daily)
Add 1 tbsp water + 1 tbsp flour
And that’s it, no more confusion about how much to discard!
It took 8 days for the starter to double at an average proofing temperature of 25C
Try it and let me know if the merhod works for you!
PS:
Its best to store your starter in a warm place (25-28C) to encourage fermentation.
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How to make sourdough starter in warm weather #sourdough #simplerecipe #sourdoughstarter #homebaker
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*
My Food Scale:
My Sourdough Starter Vessel:
My Instant Read Thermometer:
My Most Favorite Spatula:
OXO Good Grips® Stainless Steel Scale with Pull-Out Digital Display:
OXO Good Grips 5 lb Food Scale with Pull Out Display:
CDN ProAccurate® Cooking Thermometer:
OXO Good Grips® Small White Silicone Spatula:
Weck 743 3/4 Mold Jar - Box of 6:
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Music - By Jef: soundcloud.com/jeff-kaale
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Feeding Schedule Guide:
Some of my favorite Tools *these are affiliate links, so if you get anything it just means that I'll get a small percentage of the money so I can continue to make these videos*:
My Food Scale:
My Sourdough Starter Vessel:
My Instant Read Thermometer:
My Most Favorite Spatula:
Chapters of The Video:
Tools And Ingredients - 1:38
Sourdough Process - 2:48
First Feeding - 4:14
The Standard Feeding - 6:17