Sourdough Bread - Part 1: The Starter

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  • Published on Aug 30, 2017
  • Learn how to make a Sourdough Bread Starter! Visit foodwishes.blogspot.com/2017/08/sourdough-bread-part-1-lets-get-this.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy demo for Sourdough Bread - Part 1: The Starter!
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Comments • 1 100

  • Benton Bain
    Benton Bain 35 minutes ago

    Instead of throwing away half, use this half in another container and do the same as the original half so you have twice the starter.

  • Tyrone M.
    Tyrone M. 5 days ago

    I'll stick tp plain white bread for now

  • Bee Attack
    Bee Attack 7 days ago

    Do you really throw away half of the mix? Seems like a waste. Can we use them? Will we get sick from the bad bacteria?

  • Caelum μ
    Caelum μ 8 days ago

    I missed a feeding and it reduced. If I feed it again will it grow to the original size before I forgot to feed it?

  • Zak Lloyd
    Zak Lloyd 9 days ago

    I wonder if it would be more practical to start with 5g of flour and 5g of water and increase everyday to ensure that as the mass grows the food intake of the starter increases but without the waste?
    (Unless of course we can make some sort of bread rolls with the waste)

  • Michaela Cannon
    Michaela Cannon 9 days ago

    I named mine Felicity. (look it up). I was really sad the day I decided to go Keto and I used her up one last time. Bye Felicity!! Actually, maybe it's akin to naming your livestock that you intend to eat. EW. Oh, I mean... Yak. Wait! I mean... Oh Hogwash!

  • Diane Greene
    Diane Greene 19 days ago

    < sadly realizes there is nowhere in Arizona house with 70 degree temp>

  • Max Wylde
    Max Wylde 20 days ago

    Doesn't your location matter to the flavour of sourdough, like some wild bacteria and yeast from San Francisco or Florence or something better than others?

  • Beautiful Disaster
    Beautiful Disaster 22 days ago

    Instead of throwing the halves out each time, could you make all those into breads? Or is it a health reason you have to throw them out?

  • SWEETROSE SINGS
    SWEETROSE SINGS 24 days ago

    Great video and explanation, best I have run across. You make it so clear and easy to understand. Staring mine now!

  • groenner81
    groenner81 27 days ago

    At 4:08ish did he just make a football reference (NFL) - Bread Favre (Brett Favre) 🤣

  • Marc B
    Marc B Month ago

    I’ll give a name called “SamCimentie”

  • DK Stoney
    DK Stoney Month ago

    You are the John Wick of cooking comedy shtick.

  • array s
    array s Month ago

    Making sourdough in a tropical country is such challenge.

  • Mokhtar Ben Mlouka
    Mokhtar Ben Mlouka Month ago

    My yeast is called Dante

  • ZX10R ZX10R
    ZX10R ZX10R Month ago

    whats wrong with that bread in the vid? I looks so flat with real thin crust.

  • GrampappyJoe
    GrampappyJoe Month ago

    BREADPOOL

  • Seyed Clour
    Seyed Clour 2 months ago

    I have never gone wrong following your videos .

  • Seyed Clour
    Seyed Clour 2 months ago

    You are simply a master

  • Addie Welch
    Addie Welch 2 months ago

    You should have mentioned that the bad smell smelt REALLY bad. Smells like death

  • Elijah Gosnell
    Elijah Gosnell 2 months ago

    Hero bacteria. Killing the savages in the name of flavor. Bac Fieri.

  • Sarah's Foodlab
    Sarah's Foodlab 2 months ago

    is there any yeast in this starter dough.how does it ferment

  • Ezequiel Caste
    Ezequiel Caste 2 months ago

    Great video, I just have one question. at the end of the feeding process (7 to 10 days) how much starter do you have?

  • Maltfalc
    Maltfalc 2 months ago

    don't discard starter, just double it every day until you have way too much and then pour most of it into several containers and freeze them. thaw one out to get a head start next time you need to make starter.

  • Tamiris Bortowski
    Tamiris Bortowski 2 months ago

    You are always the best!!

  • Cyborg1337
    Cyborg1337 2 months ago

    Worst fucking recipe I have ever seen.
    Do this if you want to waste your money... or if you would just be a little smarter you would just use a MUCH smaller starting ratio and don't throw half out and just use double the flower & water each time... but that's too smart for this dipshit idiot. OR if this is too hard for you just keep it instead of throwing it out and bake more.

  • elmma 3g
    elmma 3g 2 months ago

    “Brownie

  • Dannie N
    Dannie N 2 months ago

    Mr. Bubble

  • Tri Hermawan
    Tri Hermawan 2 months ago

    Please start discarding some of the starter when you first 'feed' your starter and don't skip any step from this man's tutorial, if not you will get nasty smell on your starter, you dont want that

  • Humblehombre
    Humblehombre 2 months ago

    Instead of discarding, make another. I call mine Homer.

  • alex the man
    alex the man 3 months ago

    So on the tenth day do I let it sit 24 then refrigerate or do I feed then immediately refrigerate

  • Guilherme Moreno
    Guilherme Moreno 3 months ago

    you can put the part that you would throw away on a hot pan and make some toast/pancake thing. but as john said, you have to wait for the bad bacterias to die first, so it's totally safe (even thought i think it is safe anyways because of the high temperature of the pan)

  • Jordan Sawchuk
    Jordan Sawchuk 3 months ago

    John I usually love your stuff, but... leave the sourdough to the many experts

  • Hutch Klutch
    Hutch Klutch 3 months ago

    NO TAP WATER!!! TAP WATER HAS CHLORINE WHICH KILLS BACTERIA

  • Markus Patients
    Markus Patients 3 months ago

    I think my bad bacteria killed my good bacteria cause the dough appears to have gone on strike after a week on the job.

  • Itm Marl3au
    Itm Marl3au 3 months ago +1

    Great answer to why to discard half haha I love it

  • Martha Fletcher
    Martha Fletcher 3 months ago

    I call mine "Gary".

  • Nicholas Sorrentino
    Nicholas Sorrentino 4 months ago

    instead of throwing it away could you theoretically make 7 batches out of this by putting the discards in a new container with new food?

  • Joe X
    Joe X 4 months ago

    Beautiful

  • GJ TE
    GJ TE 4 months ago +1

    What if you took the half and made more dough

    • Tony Johnson
      Tony Johnson 2 months ago

      I make pancakes with it or waffles

  • It’s ya boi Meme boi
    It’s ya boi Meme boi 4 months ago

    When you discard half the starter mix can you just use the other half to make another batch instead of throwing it away I don’t see why not

  • Mihai S
    Mihai S 4 months ago

    OMG what is up with that voice inflexion?

  • teresa olofson
    teresa olofson 4 months ago

    why not just use a T and feed it with a T of each water and flour and then why not save the disguard and show us how to use it up in crumpets

  • Dominik Doherty
    Dominik Doherty 4 months ago

    Say for example if I used 100g of starter in something and on the next feed how much would I feed it just the 70-70 water and flour ? Edit: Never mind I figured it out.

  • Concreteowl
    Concreteowl 4 months ago

    Don't throw away anything. Make pancakes with the unwanted starter.

  • Daniel Gutierrez
    Daniel Gutierrez 4 months ago

    Mine's called Will Wheaton

  • Dennis Svensson
    Dennis Svensson 4 months ago

    Instead of throwing away half, could I give it some extra yeast and flower and bake on the half that is ment to be discarded?

  • eggsmash
    eggsmash 4 months ago

    why not just double the sourdough everyday if you can accomodate the yeast/bacteria/smell? this is obviously impractical for any home or restaurant but if you have like a "Sourdough factory" would that work? because you would have 64 - 256 helpings of sourdough to bake... which would need 64 - 256 containers and 64 -256 ovens and 64 - 256 chefs...>_> and 64 - 256 x electricity (as i type this I'm seeing how stupid my idea is) but if you sell it you could make more money. or you could give some away

  • Narjis Narjis
    Narjis Narjis 4 months ago

    Still don't understand why we threw the half of it? Why we should leave the house?
    Why we can't use it?

    • Jayson Morse
      Jayson Morse 4 months ago

      You absolutely CAN use it, it's just that you double the amount every time. Each time you feed it, you would have to use more and more flour & water. Eventually you'll have so much starter that it would fill your house and there would be no room left for you to live there!

  • notfree25
    notfree25 4 months ago

    Exact weight? Grams? Finally!

  • Penguin619
    Penguin619 4 months ago

    Question! How am I supposed to know exact half to throw away? Do you just eyeball it or is there a trick to do so?

    • thalaser
      thalaser 4 months ago

      By weight. Use your scale from 0 to minus half of what it supposed to be there.

  • cheryl easterbrook
    cheryl easterbrook 4 months ago

    You are using a metal spoon while others say no metal?

  • lol lol
    lol lol 4 months ago

    I'm going to name mine brad

  • S Wil
    S Wil 4 months ago

    I don't know if it changes results but I have always been told to make sure that the container can breathe and never use metal utensils cause it can kill the yeast. Ah Alaska makes a great starter kit.

  • XxTheRagingGamerxX
    XxTheRagingGamerxX 4 months ago

    The way he speaks..... Annoying

  • Carson Willis
    Carson Willis 4 months ago +1

    Does this recipe have any yiest in it?

  • Abhay Aggarwal
    Abhay Aggarwal 5 months ago

    Instead of throwing away half, can you give it to your neighbours?

  • grigori yevimovich rasputin

    What happens if you add some sugar in the first or second day?

  • Rasheed Khan
    Rasheed Khan 5 months ago

    I have a great vibrant and active starter but not a ton of flavor. What can I do to improve the flavor?

    • Lord Escanor
      Lord Escanor 4 months ago

      Add different grains. My uncles sourdough starter was fed the same ingredients he put in his homebrewed beer. Barley, Rye, Hops, and Malt ground too a flour like texture.

  • Name Anonymous
    Name Anonymous 5 months ago

    I love the rhythm to your voice and your tone you have a very unique youtuber voice lol theres no question its your channel when i hear your voice come on in the background :P

  • Tai Thang Cong
    Tai Thang Cong 5 months ago +1

    Wait can i just divide the starter and feed them all because i really need gift for my grandmas

  • Forrester Gayle
    Forrester Gayle 5 months ago

    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.

  • Gonzalo Diaz
    Gonzalo Diaz 5 months ago

    the way this guy talk make me nervous.... up and down on volume.
    i never understand why ppl discard some sourdough when they refeed... just refeed after use them.
    what is the problem of having a lot of sourdough...
    DO NOT DISCARD NOTHING, make a stupid bread or use regular yeast and leave sourdough for ppl who make bread often

  • Michael Smith
    Michael Smith 5 months ago

    You can make a starter in one day equal parts flour equal parts bottled water lukewarm cake yeast. And a little bit of sugar. you do not need to do this method it is too time-consuming and you won't do it. Make the starter it should be very lose coverage keep it in a dark place but warm. Because the yeast you will get a large reaction the first day. Let it set for as many days as you would like. You going to get an obvious sourdough taste after 2 days. But you can make it after 1. I usually leave my starter for 5 days. I'm constantly making a fresh starter I bake bread for a living. This guy's way is the original way but it is not efficient. I have a starter I made in 1990. I use a little bit of it in each batch of bread I make. Never use all of your starter so you can pass down your starter to your next generation of your family. Throwing away food does not make sense sure. People are starving all over the world we aren't but others are.

  • Jerry Weston
    Jerry Weston 5 months ago

    I would name mine Clint Yeastwood.

  • Mary Sanchez
    Mary Sanchez 5 months ago

    I'm a wildlife rehabilitator, and Chef thinks the smell of just a starter might offend me? Laughing.

  • Mary Sanchez
    Mary Sanchez 5 months ago

    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!

  • 99nerka
    99nerka 5 months ago

    How dare you!?
    My schnauzer is great baker :P

  • Louis Rubens
    Louis Rubens 5 months ago

    In stead of discarding half, ya shoulda made double the amount of bread. Just sayin'... That queen back in the day meant this, in place of cake. I think...

  • cowgirl5155
    cowgirl5155 5 months ago

    possible stupid question, but can you just use smaller initial amounts and save all the halves and feed them all without discarding any? and then at the end just combine them all back and bake it all? there's gotta be some way to not throw away so much stuff :(

  • Indigo Love
    Indigo Love 5 months ago

    Why is it that every tutorial of sourdough started is measured in grams?? Frustrating

  • WardDanger
    WardDanger 5 months ago

    so what do you do if it doesn't pass the glass mason jar test? start over?

  • Pale Bears
    Pale Bears 5 months ago

    To think bakers brewers caveman and food scientists spend thousands of years to make good yeast, and nowadays people think wild yeast is the fancy one.

  • SS4Xanatos
    SS4Xanatos 5 months ago

    70g of water and 70g of flour. Wait a minute...Chef John is using the metric system?
    #soproud

  • Daisy Cocoa
    Daisy Cocoa 5 months ago

    Easy? No.