Sourdough Bread - Part 1: The Starter
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Date: 2019-07-25
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Comments and reviews: 9
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This is an excellent tutorial on how to make a sourdough starter. Using different methods, I tried twice make a sourdough starter but failed. Chef John's process works perfectly. I followed the directions exactly and had a thriving sourdough starter within a week. Be sure to follow all measurements EXACTLY down to the gram (no guess work, don't tightly seal the starter jar (yeast needs air to breath, and try to keep the ambient temp as close to 21C (70F) during the process. I used 35 grams of finely ground rye, 35 grams of whole wheat and 70 grams of water to get things started and then removed 140 grams everyday after the 3rd day, and fed it daily as directed. Do NOT miss a day of feeding, or your starter will likely die off. I'll be making my first sourdough bread this weekend Can't wait. Chef John is amazing.
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This is an excellent tutorial on how to make a sourdough starter. Using different methods, I tried twice make a sourdough starter but failed. Chef John's process works perfectly. I followed the directions exactly and had a thriving sourdough starter within a week. Be sure to follow all measurements EXACTLY down to the gram (no guess work, don't tightly seal the starter jar (yeast needs air to breath, and try to keep the ambient temp as close to 21C (70F) during the process. I used 35 grams of finely ground rye, 35 grams of whole wheat and 70 grams of water to get things started and then removed 140 grams everyday after the 3rd day, and fed it daily as directed. Do NOT miss a day of feeding, or your starter will likely die off. I'll be making my first sourdough bread this weekend Can't wait. Chef John is amazing.
reply
Mel Smith
As a baker by trade, I am ashamed to say I never learned how to make sourdough. However, thanks to this video, I have successfully made my first sourdough. loaf. its more like a focaccia and not at all loafy, but it's tasty and it rose and i havent killed my starter yet. I named it Clint Yeastwood and he lives in the fridge most of the time because im fundamentally lazy and dont want to feed him every day. so i pull him out of the fridge, feed him and let him warm up and the next day i take out enough to make a loaf and put him back in the fridge and the next week do the same. i may get organised and feed him and bake a loaf daily but ill need to keep up with bread at multiple stages. but i digress, great instructions. thanks Chef
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As a baker by trade, I am ashamed to say I never learned how to make sourdough. However, thanks to this video, I have successfully made my first sourdough. loaf. its more like a focaccia and not at all loafy, but it's tasty and it rose and i havent killed my starter yet. I named it Clint Yeastwood and he lives in the fridge most of the time because im fundamentally lazy and dont want to feed him every day. so i pull him out of the fridge, feed him and let him warm up and the next day i take out enough to make a loaf and put him back in the fridge and the next week do the same. i may get organised and feed him and bake a loaf daily but ill need to keep up with bread at multiple stages. but i digress, great instructions. thanks Chef
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B Stott
Too complicated and wasteful. Just mix water and flour. Start with a tablespoon of flower. Add a little more flower and water each day. Consistency is the important part. At the end of 10 days-2weeks you have what he said. Note: If you want more sour to your sourdough let the starter sit a few days to get sour and collect the liquid w/o feeding. It'll get sour and still be good. It'll jump at the chance to feed on your bread making flour and give you that original sourdough taste. Oh, Sourdough from different regions is from the local yeasts. Do not expect yours to taste like San Francisco Sourdough. Unless you live in San Francisco. 2nd Note: This is not hard and doesn't need to be exact. You are simply growing yeast.
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Too complicated and wasteful. Just mix water and flour. Start with a tablespoon of flower. Add a little more flower and water each day. Consistency is the important part. At the end of 10 days-2weeks you have what he said. Note: If you want more sour to your sourdough let the starter sit a few days to get sour and collect the liquid w/o feeding. It'll get sour and still be good. It'll jump at the chance to feed on your bread making flour and give you that original sourdough taste. Oh, Sourdough from different regions is from the local yeasts. Do not expect yours to taste like San Francisco Sourdough. Unless you live in San Francisco. 2nd Note: This is not hard and doesn't need to be exact. You are simply growing yeast.
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Thomas Hughes
Four days after this video had come out - unbeknownst to me because I had decided that I was going to make some sourdough bread - I had found this absolute jewel by Chef John who is a fabulous chef and teacher. I am writing today let you know that I started my starter on the third of September A. D. 2017; I had named it Seymour (Little Shop of Horrors fame - although I had to be Seymour and I did not feed it blood. you got that, right? - OK); AND Seymour AKA Audrey II is STILL ALIVE AFTER ONE FULL YEAR, lots of dollars of flour, yet lots of loaves of truly excellent breadSo, my question: Who started a starter thanks to this video, and who still has kept his starter alive till today? Just curious. Happy baking
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Four days after this video had come out - unbeknownst to me because I had decided that I was going to make some sourdough bread - I had found this absolute jewel by Chef John who is a fabulous chef and teacher. I am writing today let you know that I started my starter on the third of September A. D. 2017; I had named it Seymour (Little Shop of Horrors fame - although I had to be Seymour and I did not feed it blood. you got that, right? - OK); AND Seymour AKA Audrey II is STILL ALIVE AFTER ONE FULL YEAR, lots of dollars of flour, yet lots of loaves of truly excellent breadSo, my question: Who started a starter thanks to this video, and who still has kept his starter alive till today? Just curious. Happy baking
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HeartPumper
You know what distinguishes the real chefs from YT posers (aka _riders of the millennial apocalypse_? Yes, MEASURING THE FCKIN INGREDIENTS BY WEIGHT Wake up Those good old times of first pioneers, rolling in horse pulled wagons are over. A FREAKING REVELATION: you can measure not by volume, but by weight (and you can even use your silly oz, lbs and 0. 02 - whatever. Guess why? A 1 cup of flour IS NEVER THE SAME as 1 cup of sugar (by weight. All that allows to recipe be universal (everywhere on planet earth) and being easily repetitive. So use no cups but scales Peace out; P
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You know what distinguishes the real chefs from YT posers (aka _riders of the millennial apocalypse_? Yes, MEASURING THE FCKIN INGREDIENTS BY WEIGHT Wake up Those good old times of first pioneers, rolling in horse pulled wagons are over. A FREAKING REVELATION: you can measure not by volume, but by weight (and you can even use your silly oz, lbs and 0. 02 - whatever. Guess why? A 1 cup of flour IS NEVER THE SAME as 1 cup of sugar (by weight. All that allows to recipe be universal (everywhere on planet earth) and being easily repetitive. So use no cups but scales Peace out; P
reply
Mary Sanchez
I've read enough books about it, to feel uncomfortable about tossing food out and wasting innocent flour, as I grow my first starter. I worry that I wouldn't pay attention to it every day and then every week. I'm a lazy housekeeper, and wonder if I'll be negligent about the starter. My fridge and freezer aren't that big, either. But this chef tries to simplify processes, so I'm gonna watch expectantly. Sourdough's the only kind of bread I've never made, I've made all kinds of yeast and quick breads. But I enjoy watching Chef. So, here goes
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I've read enough books about it, to feel uncomfortable about tossing food out and wasting innocent flour, as I grow my first starter. I worry that I wouldn't pay attention to it every day and then every week. I'm a lazy housekeeper, and wonder if I'll be negligent about the starter. My fridge and freezer aren't that big, either. But this chef tries to simplify processes, so I'm gonna watch expectantly. Sourdough's the only kind of bread I've never made, I've made all kinds of yeast and quick breads. But I enjoy watching Chef. So, here goes
reply
Forrester Gayle
Love your video presentation. The simplicity and the humor. I have started my sourdough starter Last night. Didn't use a gram measurement. Just used three medium heaping tbs of regular flour and the same amount of wheat flour. Then added enough room temperature rain water for it to look like yours. I gave it a slight mix at 12hrs and at 20hrs i noticed it had tripled in size. It fell back to about double within an hr. Is this ok? Note that it could have tripled in size before 20hrs but thats when i noticed it because i wasn't at home.
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Love your video presentation. The simplicity and the humor. I have started my sourdough starter Last night. Didn't use a gram measurement. Just used three medium heaping tbs of regular flour and the same amount of wheat flour. Then added enough room temperature rain water for it to look like yours. I gave it a slight mix at 12hrs and at 20hrs i noticed it had tripled in size. It fell back to about double within an hr. Is this ok? Note that it could have tripled in size before 20hrs but thats when i noticed it because i wasn't at home.
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Cam Über
This starter really does make the most amazing bread you will ever taste - one note I would add though is to make sure no packet yeast gets anywhere near it, as the packet yeast is GM to be stronger, faster & create more gas/bubbles, & if any gets into your wild yeast starter it will dominate & obliterate your tasty pet (even if its only a speck, itll take over quite quickly - packet yeast is a Terminator, & the bread will end up lighter & fluffier, but nowhere near as delicious.
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This starter really does make the most amazing bread you will ever taste - one note I would add though is to make sure no packet yeast gets anywhere near it, as the packet yeast is GM to be stronger, faster & create more gas/bubbles, & if any gets into your wild yeast starter it will dominate & obliterate your tasty pet (even if its only a speck, itll take over quite quickly - packet yeast is a Terminator, & the bread will end up lighter & fluffier, but nowhere near as delicious.
reply
Corey HHHRVA
this guy has the worst fall-rise intonation when he speaks I've ever heard a narrator have on YouTube. It drives me crazy. It's like he's always just about to finish a sentence but never does with the tone of his voice. sad thing is that it is an informative video it just drives me crazy to listen to
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this guy has the worst fall-rise intonation when he speaks I've ever heard a narrator have on YouTube. It drives me crazy. It's like he's always just about to finish a sentence but never does with the tone of his voice. sad thing is that it is an informative video it just drives me crazy to listen to
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