Make your own sourdough starter

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  14. Faiezah Badat Reply

    Good day ,everytime I remove the 50 g of starter to add new flour and water should I do with the starter from the previous day?

    • You should take 50 grams of starter for the previous day and add 100 grams of flour and 100 grams of water 🙂

  15. Cheryl Reply

    Thank you for sharing. I have started my starter yesterday.

  16. Cheryl Reply

    Can I change the type of flour when I am feeding? Also what happens if I add more water than the 100gm? I accidentally added more water and today is day 5 and not seeing much activity.

  17. Rogério Toth Reply

    Greetings from Brazil. Is it normal to get it to double in size at the very first 24 hours? I’ve started to make my starter yesterday afternoon and when it was late in the morning today, it was already doubled in volume, so I took 50 grams and fed it again (100/100g). When it was about the time I started it on yesterday it was overflowing the glass jar! so it tripled in volume! I’ve used regular white flour (as this is all we can find in Brazil, there is no strong or bread flour over here). So it took about 5 hours to double in volume. Is it right? I know that there are some flours in Brazil that would come already mixed with baking powder, but that would not be the case as I always make sure to pick the right one (no baking powder). Any guesses?

    • It’s normal for it to grow in the beginning. This is from bacteria, not yeast.

      Usually around the 4th or 5th day it may seem dead. That’s a good sign. After that it should start to grow predictably and you can start to bake with it.

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  19. Jane Reply

    Hi Sune. Sorry if this is silly question but every time you feed the started, you are to remove a portion of the starter and put it in a new container and “feed” the stuff in the new container…and you do this for multiple days… what do you do with all those half filled containers of starter left behind.. can we throw it all together? Thanks

    • When you are making a starter you should throw it out. Once it starts going predictably after a feeding, you can use the leftover starter for discard recipes 🙂

  20. Tobias Reply

    If the ingredients are:
    Bread flour,
    Wholegrain rye flour
    and
    Water.
    Then where does the yeast come from..?

    • It’s on the flour, in the air, on your hands. You know, love is all around us 😉

  21. Hi Sune, Great recipe for the calculator which I have been unable to download, but I would like a file copy please. I have been making SD for a couple of years, my favourite adding seeds as it, combined with SD is better for Type 2 diabetics. Tried your method from some of your videos, but not this one and used the lift and fold method. The result is the best ‘holey’ crumb so far. Didn’t bake quite long enough as domestic fan ovens NEFF don’t go to commercial heats and the fan means I have to block the vents to retain some of the steam as I bake on a pizza stone rather than Dutch oven.
    Looking forward to a working calculator when you can find the time.
    Regards

    Peter

    • The calculator is only available online.

      For more holes in your crumb, you should first have a super active starter, and then you should handle the dough very delicately 🙂

  22. Hi – have you done ‘geek’ experiments on autolysing – periods of time, with and without salt, with and without the starter?

    • I haven’t tried different lengths of autolyse, but since the function is to mainly kickstart gluten development, you can always add time later in the process if you didn’t get the results you wanted.

      I did do a test with without and with salt: https://youtu.be/Z0o-tkaDqps

      I’ve started baking with everything mixed in. I should do an experiment with it 🙂

  23. Carey Satin Reply

    Hi Sune,
    I was wondering if it was possible to speed up the process of making a new starter by feeding it more often as it establishes itself. For instance, would it be faster to feed it 3-4 times the first 2 days, 2-3 times the next two days, then finally once a day, as opposed to only feeding it once a day? Have you ever done an experiment like that?

    Tasty regards!
    Carey

    • I’ve haven’t done an experiment, but before some yeast has established itself in the starter I think you are just diluting it, stopping the process 🙂

  24. Timothy Limon Reply

    When feeding which flour is best? when I feed with bread flour (100% whole wheat) it seems to take longer to double than feeding with all purpose flour.

    • Feed whatever flour makes your starter the most active 🙂

  25. Robin Reply

    Hello,
    How does increasing or decreasing the amount of starter used in a recipe affect the final loaf of bread?

    • It depends on how much you use. In the range of 5% to 30% it doesn’t, but above, probably. I am planning to test this 🙂

  26. Jersie Reply

    Great recipes. I’ve made wonderful bread but not very sour. Suggestions?

    • Thanks 🙂

      The easiest suggestion is to use whole grain rye instead of whole grain wheat 🙂

      Otherwise let the levain go longer and use it when you feel it’s sour enough 🙂

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  28. Orson Reply

    Ha, I live in tropical Asia. I made my starter with 150g bread flour and about 120g water (the video shows 100g flour and 150g water and 150g flour and 100g water so I just added water until 150g of flour was hydrated). After 24 hours it had more than doubled in size and was bubbling i.e. before the first feed. (Everything used was UV sterilized and reverse osmosis sterilized water was used.) It’s quite amazing!

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  30. Rita Reply

    Hey Suve. We are a little family, just 2 of us. So I bake bread only twice per month. Can I keep the sourdough in the fridge for 2 weeks? Also, should I still feed it every day? Many thanks.

    • You can keep it in the fridge. Take it out about 8 hours before you bake it 1:2:2 to get it started 🙂

  31. Danielle Diekevers Reply

    Hello! I am wondering if the temperature of the water matters? If so, what temperature do you recommend? Thank you

    • It does matter a bit because warmer water will speed up fermentation, but I usually don’t worry about it, and it’s fine 🙂

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