How To Make Sourdough Bread Starter
One of the things the 49’ers brought with them to the California Goldrush was Sourdough Bread. Possesing a very unique flavor and aroma, it is still loved by many. Although is takes a few more steps than conventional bread, it is well worth the time and effort. In thei video I will cover the starter, and in the next video I will use this starter to make the bread. Yum – Yum!
11 Responses to How To Make Sourdough Bread Starter
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That’s what I would do Sadie. Adding a little flour at a time until the consistency you want is achieved.
CooksGarden
July 1, 2012 at 10:30 am
Yes, I would add more Flour. How did it turn out? I have also fond different results between mid summer and mid winter baking. But yes, I would have done. Remember to feed the starter so you have more for next time.
Thanks for commenting
CooksGarden
July 1, 2012 at 11:22 am
mine turned out a little runny following the recipe so i added 2 table spoons of flour is this ok ? to get it thicker like yours in the video.
sadie30788
July 1, 2012 at 12:21 pm
One of my Facebook Friends said she has successfully washed yeast from Cabbage leaves.
CooksGarden
July 1, 2012 at 12:33 pm
King Arthur Flour sells a dehydrated Sourdough Starter you can try for a change. Once you have been baking a while, you will have lots of airborne yeast that may work for starter. Boudin’s in San Francisco is still baking from the original starter from the 1840’s ( California Gold Rush Era)
Thanks for posting a response!
CooksGarden
July 1, 2012 at 1:32 pm
But these days, with so few families baking, cooking, etc at home, there is not a lot of yeast in the air, compared to many years ago. Possibly it’s different there in Iceland, but here it can sometimes be difficult.
CooksGarden
July 1, 2012 at 2:14 pm
I don’t believe there is any nutritional differences between the yeasts work. As I have been told, the difference is with the natural yeasts in the air, you are taking on the local differences, rather than the canned, and somewhat flat commercial yeast. I feel it’s more one of flavor.
CooksGarden
July 1, 2012 at 2:34 pm
Hi and thanks a lot for your video. It was very helpful.
I am interested in sourdough bread because of it’s health benefits. According to my understanding, when one makes a sourdough starter from a baker’s yeast one is in fact using a different kind of species than traditionally is used. So my question is – Do you know whether the baker’s yeast breaks down the nutrients of the wheat in the same way as traditional sourdough yeast and hense provides the same health benefits? Thanks again!
hemmi79
July 1, 2012 at 2:56 pm
Thanks for watching. Yes, you do need to pour off the hooch, and feed it, especially if you don’t use it for a while. But as long as you do that, it will last for many years. One of the Bakeries in San Francisco ( Boudin’s) where I first had Sourdough, is using a starter they call the Mother Starter. It was first made in the 1850’s during the California Gold Rush, and they are still baking from it.
CooksGarden
July 1, 2012 at 3:01 pm
I really like your video for the starter. You did a great job explaining how to make it and I really like your recipe for it. I can’t wait to try it. I haven’t seen your video on making the bread yet, but I wondered if you needed to do anything additional with the starter once it was refrigerated like continuing to feed it or pouring out the hooch? Is this a starter that you can keep going for many recipes? This is my first attempt at starter and sourdough bread.
cappykay
July 1, 2012 at 3:51 pm
Hello!
Thanx for showing this ‘how to do’ vid!
I’m glad we have lots of Bakers still making REAL Sourdough Bread here in Germany.. It takes some time and effort to make it at home but you will get really great bread!
And yes, don’t use bleached flour or enriched flour…use good natural flour!
Folks, remember not to use metal tools or metal bowls, it messes up the bacteria somehow.
Joe from Germany
JoeHell67
July 1, 2012 at 4:49 pm