How to make a sourdough starter
Steve the Bread Guy shows you how to make a sourdough starter from scratch. You’ll need a few potatoes, some water, 2 tbsps of honey, 2 tsp of salt and 4 cups of flour. This starter will allow you to make sourdough bread at home.
25 Responses to How to make a sourdough starter
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@Antiks72 Yes you can Just put 3 cups of flour in her underpants and and get her to wear them for 24 hours
capscatty
February 12, 2012 at 9:44 pm
Hey steve I made this starter left it out for 3 days.It smells like a cross between sweaty socks and child vomit.Im in queensland australia and its around 35 C here,very hot.Should I leave it out for maybe only 36 hours instead ? Or can I use less of this in my sourdough and maybe add a bit of yeast to compensate so the flavour is not too strong
capscatty
February 12, 2012 at 9:52 pm
Why not use grapes? Also, can I culture my wife’s yeast infections?
Antiks72
February 12, 2012 at 10:36 pm
Plastic or glass are okay, but metal is not. It will reduce the acidity, which you want to keep.
Good luck!
Steve the Bread Guy
stevethebreadguy
February 12, 2012 at 10:47 pm
i have a question, does it matter what kind of container you store it in is plastic or glass better?
DHgirl
February 12, 2012 at 11:17 pm
@paboh was just thinking that.. bread guy if you ever get tired of bread you should start acting!
itsumonihon
February 12, 2012 at 11:33 pm
Can you do this with spelt flour?
ltcartwright1976
February 13, 2012 at 12:22 am
Like your videos. Keep them coming. (but yeast is Fungus not bacteria)
rrrrr5102006
February 13, 2012 at 12:52 am
phenomenally informative and upfront info. Like your videos man. Keep up the good work.
MrRealitynaut
February 13, 2012 at 1:02 am
@androshi To my knowledge, different locations around the world have different types of yeast that may impart different flavors to the bread.
EmilioCasavegas
February 13, 2012 at 1:49 am
Yes it does work !!! I started mine 2 days ago and IT’s ALIVE !!! Thanks for the helpful videos. Can’t wait to make some sourdough bread. Thank you..
MrHoneybee1234
February 13, 2012 at 2:46 am
is it worth to buy different starters from around the world? i have seen many places who sell different starters and they are dry. if i bought 1 or 2,from a different country would it just die off? would it just turn into an ordinary starter from my country?
or is there a difference? how many different flours can we do sourdough with?
androshi
February 13, 2012 at 3:30 am
Thanks for the awesome instructional video! I have been wanting to make my own sourdough for a long time because I’m tired of the “sourdough” they sell at grocery stores. And good bakeries around here are hard to find and really expensive.
velveetaslingshot
February 13, 2012 at 4:13 am
I don’t add any sugar or salt to my sourdough or to my bread. A little Vit C powder does help activate the yeasts. It is a fallacy that salt is required for successful bread making(or cheese making for that matter). In an effort to reduce blood pressure, I have been baking bread and making cheese without salt for a good while. You soon adjust to the flavor like you do when giving up sugar in coffee or tea and would not want to go back to salty bread or sugary coffee!
ggaylmer
February 13, 2012 at 5:01 am
Thanks for the helpful videos. I believe there are also yeasts lying dormant in the flour itself, especially in whole grain flour which is what I use exclusively. It is apparently mainly in the bran part of the grain. That’s why some people add a little whole grain flour to white flour to help the rise…however, with your potato water idea you may not need it!. I’ll have to try that idea. Maybe I’ll cool down the potato water to avoid killing off the yeasts already in the flour.
ggaylmer
February 13, 2012 at 5:45 am
Steve the Bread Guy, Thank you for all your effort. I began using your tutorials immediately. I only want to make one correction if I may; Yeast is a fungus not a bacteria. I have heard you refer to it as a bacteria a couple of times. I only make a point of this because I’m a mushroom hunter and studied the families of fungi. I humbly submit this correction and thank you so much for such a helpful site. Take bake the Bread. BT
trapperbt
February 13, 2012 at 6:43 am
hahaha this is the best way ever! its been 2 days and it is bubbling like crazy, i am sooo glad i found this vid i love sourdough bread and no i can make it at home
thanks man great video! 😀
moviemasterxz
February 13, 2012 at 7:35 am
Freaky really…the things we are prepared to eat. Peroxide…bacteria LOL.
Ok…never done this…is there any chance of me accidentily poisoning myself from doing it wrong? And how long can I keep the starter in the fridge? Thanks for any info. 🙂
icekat83
February 13, 2012 at 8:25 am
Yes, plain water will work, too, but potato water gives the yeast more to chew on.
Good luck! Steve the Bread Guy
miltonfilm
February 13, 2012 at 8:59 am
Hon, can I use plain water to start it?
acrow11
February 13, 2012 at 9:53 am
you look like Gary Sinise!!!!
paboh
February 13, 2012 at 10:49 am
I’ve been doing a bit of the “kitchen scientist” thing – made one starter with potato water and one with regular water at the same time so I could compare them. The results have been interesting! the one made with potato water was a precocious child, and made a better tasting bread with a good crumb texture. Both are lovely breads, but I’ll be using potato water for all future sourdough experiments!
TheStrawbalegirl
February 13, 2012 at 11:08 am
If you have to take an extended trip, or get too busy, can you put it on hold in the freezer?
nustada
February 13, 2012 at 11:34 am
Well, I have come to realize how powerful the natural yeast is. As It rose so much that it overflowed all over my kitchen counter. I put it back in the bowl and stirred it.. I hope it is ok
mrdanisthename
February 13, 2012 at 12:13 pm
Hey Steve,
I made the starter tonight and put it aside so it can sit for the next couple of days. I’m a little confused on a couple things. First, you say to put saran wrap over it and put it in the fridge for day. Do you keep the bowl out for one extra day, or do you put it in the fridge as soon as you put the wrap on? Secondly, when you replenish the Mother, do you need to take some out before you put more flour/water in? I’m just a little confused.. Thanks!
mrdanisthename
February 13, 2012 at 1:07 pm