Posted on 40 Comments

How To Make A Sourdough Starter From Scratch •  Tasty

Learn how to make your own sourdough starter from scratch!

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The leaven for bread is active. Starter
sourdough. The concept of a healthy diet
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Linen sack with flour
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40 thoughts on “How To Make A Sourdough Starter From Scratch •  Tasty

  1. Ask Marissa Buie all your sourdough questions on Instagram 🍞!

  2. great stuff…use purified water, not the crapple that comes from our
    covid captive captains…nice production…

  3. I noticed a tiny pink dot on my 3day starter today and IDK WHAT TO DO . Should i start over?

  4. This is soooo helpful, thanks!

  5. my starter is developing well but the hooch has appeared at almost the bottom of the jar, instead of at the top. is this ok? any suggestions?
    thanks 🙂

  6. Good!!! I should learn it thank you^^

  7. Hello, is there a recipe to go with this so we know how much of the starter to use, how much flower, sugar/salt, butter(or shortening), etc? There are so many recipes out there.

  8. Hide this from the wessons ASAP!!!

  9. helpful thanks.

  10. do you need to use whole wheat? or can you use 100grams of plain?

  11. Can i ask something, i just start my starter but why is watery? Is it okay, or i need to start new one? Thank you

  12. How come they didn't give her a mic like it's not that hard

  13. Pu Priscilla next to your Chia pet.

  14. Can we do se all purpose four instead of bread flour

  15. Great instructions and thanks for sharing! If anyone is looking to buy a great sourdough starter, check out Rye's and Shine Sourdough. We've shipped our starter to bakers all over the world.

  16. My sour bread is REALLY healthy. Packed with nutrients, protein and fiber vitamins and minerals….

  17. Finally instructions I understand. Thanks

  18. Thanks for the straighforward instructions. My starter expanded so much, it escaped from the kilner jar! When I opened the seal to transfer it to a larger sterilised jar, it sounded like a champagne cork popping. Thoroughly enjoying the resulting bread 🙂

  19. Do u feed it after the float test again and then refrigerate 8 hrs before adding to your dough

  20. Thank You so much Katie!! I will definitely try it and let you know if this worked! 🙂

  21. But do we need to discard some before feeding when we store in the refrigerator …

  22. Can someone please answer my questions:
    a) Can I halve the starter recipe?,
    b) Can I use all whole wheat flour in the starter (because the white flour we get here is probably bleached) and
    b) in the bread use (2:3) 1.5 : .5 ratio of whole wheat to white flour, 1.5 whole wheat flour and .5 (maida) white flour (without any bran, refined, and bleached, it closely resembles cake flour) because that's what we get in Pakistan?,
    We have to modify all recipes, we generally use white flour (maida) in place of AP flour.

  23. My sourdough starter woke me up in the middle of the night trying to escape from the jar where it is contained. Creepy but hilarious. I thought a bee or something was trapped in my apartment but it turned out to be my sourdough starter.

  24. When you’re feeding it weekly, do you have to discard it? If yes, how much? And how much should you feed it? Thanks!

  25. I made a starter following your instructions yesterday at 5pm and today at 4pm there's already a lot of bubbles and the height of it increased double. So I fed it again and now after 4 hours the height increases again. But no bubbles. I guess Spain is so warm that the starter really enjoys it 😌 I'm afraid that it will grow out of my jar before tomorrow afternoon which is the time i tend to feed it.

  26. Isn't changing the sourdough container losing yeast?
    Also do you put the lid on tight or light?

  27. Names for sourdough starters:

  28. Sooo you close your container with an airtight lid ?

  29. What. Your measurements don’t need to be exact, I think you might need a measuring cup, but a scale is kind of overboard

  30. im using this as a science experiment for my class thank you!

  31. Very nice video i ike it

  32. Ha Joshua weissman’s is better

  33. So we have to feed the next batch with the previous one
    And we can use the first one for baking is it ones it is done

  34. Do you discard at EVERY feed, do you keep doing that? I've heard that some people stop discarding and only add the water and flour at some point…

  35. PSA: Using 100g is unnecessary, you can get it started just as well using 30g quantities and generate way less waste.

  36. But how much of that starter you use to make a loaf like 1kg of flour?? That´s the most important question and they didn´t say

  37. I’ve failed twice already. Going to give it one more shot. Your video gives me confidence

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