How To make King Arthur Flour Sourdough Starter Tips 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS
The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast". What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state." "If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)" Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons."
How To make King Arthur Flour Sourdough Starter Tips 1's Videos
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?
How to feed a sourdough starter
Having a new sourdough starter is like bringing home a new baby: thrilling, and suddenly it’s hungry! Learn the proper way to feed your sourdough starter so that it will continue to thrive and yield delicious sourdough bread for years. Watch the steps in our video and learn the technique.
For more quick baking tips and tricks, subscribe to our video channel:
Instructions: Your sourdough starter will need to be fed as soon as it arrives.
Begin by adding 1/4 cup warm water to the container, and stirring to loosen the starter.
Pour the contents of the container into a clean bowl.
Add 1 ¼ cups water and 2 cups all-purpose flour. Stir until combined.
Cover and allow the starter to develop at cool room temperature (68°-70°F) for 8-12 hours.
Place half of the starter into a clean bowl; discard the rest (or give it to a friend!).
Add ½ cup of warm water and 1 cup of all-purpose flour. Stir to combine and let sit for 2 to 4 hours, or until it starts to show bubbles again.
Divide the starter in half once more; give half to a friend or discard. Feed the remaining half with ½ cup of warm water and 1 cup of all-purpose flour. Let rest at room temperature, covered, for another 2 to 4 hours.
Your sourdough starter is now healthy and ready to use!
Transfer any starter not being immediately used to the refrigerator for future use.
Leave your comments, questions, and thoughts below – we want to hear from you! Our Baker’s Hotline is here to help.
Easy Sourdough Starter Guide
Having a reliable Sourdough Starter is an essential for any serious baker. You can ask a friend to borrow some of theirs, but it's super easy to make your own. I've broken my process down into three stages to make it easy and demystify the process.
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RECIPE
CAPTURE STAGE
•DAY 1 (hour 0)
Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain rye flour. Stir. Place a lid on the container, loosely, and let sit at room temperature.
•DAY 2 (24 hours later)
Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture, add 150g room temp water and 100g whole grain rye flour. Stir to combine. Cover loosely and let sit at room temperature.
CULTIVATE STAGE
•DAY 3 (24 hours later, 48 hours into the process)
Measure 75g of your flour/water starter mix from yesterday and discard the rest . Return only the 75g of starter to your jar and add 75g of room temperature water, 35g of all purpose flour, and 35g of rye flour. Stir and cover with a loose lid. Let sit at room temperature.
•DAY 4 (24 hours later, 72 hours into the process)
Repeat process from day 3.
•DAY 5 (24 hours later, 96 hours into process)
Repeat process from day 3.
MAINTENANCE STAGE
•DAY 6 (24 hours later, 120 hours into process)
Your starter is now ready to use for baking. To maintain it (from this point through forever), measure 25g of starter from the day before and discard the rest. To that 25g of starter, add 50g room temp water and 50g ap flour. Stir, cover with a loose lid and let sit at room temperature. Do this daily, every 24 hours, to maintain your starter if you're a casual baker. If you bake a lot OR if you've had your starter in the fridge and you need to get it ready to bake again, feed once every 12 hours.
If you’re not baking often, keep your starter covered in the fridge and feed once monthly. When bringing it back into active rotation, feed it once every 12 hours for a couple of days until it’s bubbling and active again.
Chapters:
0:00-1:19 Intro
1:20-2:53 Ingredients/What You'll Need
2:54-4:09 Capture Stage
4:10-6:01 Cultivation Stage
6:02 Maintenance Stage
#sourdoughstarter #wildyeaststarter #sourdough
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How to make sourdough discard crackers #sourdough #simplerecipe #homebaker #sourdoughstarter
KING ARTHUR FLOUR SOURDOUGH STARTER TIPS 3 | BREAD RECIPES | EASY TO MAKE BREAD RECIPE
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King Arthur Sourdough Starter
Come on into the kitchen and join me as I start my sourdough mixture.