The Last SOURDOUGH STARTER RECIPE You Ever Need

This is how You make the best and most active sourdough starter from scratch. This outstanding and easy to follow recipe will reward you with a worldclass sourdough starter every time. This full masterclass contains many years of sourdough baking experience condensed in a single video. Everything will be covered from start to finish.

I am feeding my sourdough with both whole rye and whole wheat flour. Rye works best in my opinion, but wheat will also work. You can change the flour as you go. In fact I like to feed a variety of flour just to create a more diverse sourdough culture.

All you need is around a week of time, flour and water. Once you finished you can start baking sourdough bread like our ancestors did.

A sourdough is a blob of dough that contains a lot of wild cultivated yeast and bacteria. Rather than buying yeast and adding that yeast, you will take a part of that sourdough and mix it to the bread. The process is a little slower than with yeast, but you will have a slight sour note that creates superb taste.

Day 1:
- Mix 50 grams of whole wheat or rye flour with 50 grams of water. Cover it up so it does not dry out.

Day 2:
- Take 50 grams of the starter from day 1, place it in a new jar. Add 50 grams of flour and 50 grams of water.

Repeat every day until your dough doubles in size within 5 hours. Then you are ready to bake your first bread.

Don't discard any of the starter that you no longer need. You will pile up quite a lot of it. That's normal. Store it in a jar inside of the fridge and then every now and then bake this amazing discard starter bread out of it: https://youtu.be/7V3FyVzzVUI.

Flour I am using:
Blog article on different flours in Germany: https://thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora
Mulino Padano 15% protein: https://thbrco.io/mulino-flour
Strong whole wheat flour: https://thbrco.io/whole-wheat-flour

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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/cooling-rack
Digital kitchen scale: https://thbrco.io/kitchen-scale
Dough scraper: https://thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid
Infrared thermometer: https://thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid
No stick spray (vegetable based): https://thbrco.io/non-stick-spray
Oven gloves: https://thbrco.io/oven-gloves
pH meter to check acidity: https://thbrco.io/ph-meter
Weck starter jars: https://thbrco.io/weck-jars

Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill
Discard starter bread: https://thbrco.io/discard-starter-bread
Fermentation time table: https://thbrco.io/fermentation-time-table
Make a sourdough starter: https://thbrco.io/make-sourdough-starter
Make your starter more active: https://thbrco.io/more-active-starter
Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe

Chapters:
0:00 Sourdough starter background
1:04 Cultivating wild yeast and bacteria
1:36 Day 1 Mixing the initial sourdough starter
2:40 Day 2 sourdough feeding
3:18 Day 3 feeding
3:40 Day 4 feeding
4:10 Day 5 feeding
4:40 Day 6 feeding
4:50 Which flour to feed your starter?
5:05 Day 7 feeding
5:15 Day 8 feeding
5:20 Day 9 feeding
5:30 The first bread with the starter

#sourdoughstarter #sourdough

Видео The Last SOURDOUGH STARTER RECIPE You Ever Need канала The Bread Code