Sourdough Starter | Gozney
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- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Read the step by step instructions here: www.gozney.com/blogs/academy/...
Our development chef, Joe Boiling has shared this handy guide on how to build and maintain your very own sourdough starter (and it’s not as hard or scary as we thought!)...
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Named mine doughvid-19
Loved your enthusiasm !!! Very refreshing.
I wish gozney would bring joe cooking videos back. he is the best
great video just what i was looking fir!
Joe you ROCK!!
Nicely done, I am going to try it asap. One question... if you choose to bulk ferment in one stage, without dividing the balls to rebulk for the additional 4-6 hours os there any difference in the total hours before ct 12-24h?
this is great
Hi, Was that wholemeal rye flour? On on closeups I think I can see wheat.
Kid: Mom I want a pet!
Mom: We have a pet at home
Pet at home:
Is this consistent 225g-ish sourdough starter volume typical, or do people often add more flour and water? For example, would someone want to add 200g water and flour to 50g starter once it’s ready to go? Some recipes call for 200g of starter for bread mixes so you’d be scraping the bottom of the starter barrel with these typical volumes!
How do you maintain it if you decide to refrigerate it? I've just hit day 7 and looking good but want to make sure I don't kill it
First time I have seen your channel. Fantastic informative and very entertaining 👍
Cheers, glad you enjoyed it!
where did you get that container
This is so complicated. I made my starter with just all purpose flour and filtered water. I never measured anything. I got an active starter in 5 days. I keep it in the fridge for up to 3 weeks without feeding it. I just feed it once one day before baking.
I measure, but the one I've made is also really easy in comparison 🙈
When are we going to be able to get a Gozney Apron? by the way, Love the videos!
Can you use other types of flour?
Thanks
So we only take 70 grams each day? that's the part i'm confused about. Do we not just keep adding to the same initial batch? Do we discard the rest?
yeah sadly enough we do but you can make pancakes or other thing from your sour dough discards
th-cam.com/video/zlOIV4Ju6FU/w-d-xo.html
@@Mells.03 what if you only use it once a week?
Is it okay to use all purpose flour?
Kindly quote me how much should i use to use it in bread and shall I maintain it as usual. ? Thx
It is posible to use fresh yeast ?
Hi there. Substitute for rye flour plz. Cz I can’t get my hands on rye flour.
Thx
Great video! FYI: your link to recipe is not working!
FYI.
Day 1: 0:38
Day 2: 1:53
Day 3: 3:17
Day 4: 4:18
Day 5: 5:16
Day 6: 6:00
Day 7: 6:52
Your'e going to heaven my friend
I love those jars: where did you get them?
it's a Weck jar, search for it on Google.
On day 3, my starter started smelling like cheese. Day 4 it got worse, day 5 it got even worse. Now I’m looking to restart. Is this smell normal, and if not how do i fix it? I’ve seen people online say it should have a smell, but cheese is never a good one.
what fo we do for the remaining starter amt ??
What size is the Weck jar?
what is ty flour? can i use all purpose flour only or bread flour only?
I love Joe Boiling. A lot. Don’t tell my wife.
We're with you on that one!
Apologies for the slightly off-topic comment, if I use dried yeast instead of fresh yeast for the dough recipe will this make any difference to the quality of the dough? It's very difficult to find fresh standard yeast at the minute.
wouldn't worry, plenty use instant... do a slower prove, 3 days, i make up the dough stick in fridge for 3 days, bring out leave, then divide/ball up a few hours before use.
What do I do with the remainder of the starter on each day? Discard it?
I found an excellent pizza dough at a bakery, and I'd like to use that dough to begin a starter so I won't need to drive the 20 miles weekly to buy theirs.
Could I just use 100g of that dough in place of the rye flour and carry on, knowing there's extra water in that dough?
thanks
the link for instructions is broken
Great here's starter. I want to bake sourdough bread, tell me how to do that in the Dome.
My starter was very robust on day 4, climbed out of the bottle as well. But on day 5 morning it looks dead, with no bubbles. Should I discard or continuing?
Sepali De Silva continue
Is there any time duration that how long the sour dough sarter can be use?????
you can use the starter for years
Hi , after you have conquer the challenge and made your sourdough starter , then to user it on your day to day pizza dough making is there a percentage to use of how much of the starter to put it in?
So basically how to calculate how much starter to be used ? For a 1000k of flour let’s say, or a formula to be used ?
Thanks
What do u do with left over starter from day 2 to 6?
Discard unfortunately
Heat up a pan with oil and pour the discard right in! Top with zatar, garlic, powdered sugar or whatever you want! Flip and eat. I do zatar and garlic and dip in Balsamic
you should watch claire staffitz video about making pancakes of your discards.
Damn, is all this work worth it over regular dough?
why didnt the starter at day 7 float in the water? I dont understand this process...
Does it matter if you use light or dark rye? Which one do you recommend?
Who needs facetiousness when trying to learn something!
And what we gonna do with the starter we not use to feed everyday? Do we throw it away?
I have used the discard in pizza, pancakes, and fry bread....which was just a savory starter only pancake if I am honest.
So by the end of this you have 20 or so used up jars with garbage starter?
Can I use Whole-wheat flour instead of Rye Flour for this starter?. Thank You!.
Sure! However, in the early days of making a starter it's best to use Rye flour as it has lot's of nutrients that the yeast love to feed on! Thanks, The Gozney Team.
@@gozney Thank You!, I will most definitely go with Rye Flour!.
Hey, i started to do the sourdoug two days ago, in the first day it doubled the size, and after the first feed the starter raised the size of the jar, and touched the lid( I use the same jar like in the video), i respected all the quantites, and the temperature for the watter. The problem is that my sourdough decresed his volume, it is almost 1-2 cm over the elastic band. In 7 hours i have to feed it for the second time( day 3). Did I do something wrong? Should i do something else?
What flour did you use?😳 that doesn't sound right
If you only reserve 70g for the next day, do u toss out the rest?
up
No, you can make some more starters as a backup and throw them in the fridge to slow the fermentation process
Yes, you typically throw it out. You can however use it in other recipes, but for the most part, it gets thrown out.
Exactly why I usually keep small quantities of starter and use a levain to bake. I keep 60g of starter, when I feed for maintenance I use 1:30:30.
Edit: I switched back to 1:1:1 and keeping in the fridge,
Instead of throwing it out, can I just keep feeding the same jar?
What jar is that?
This is a Weck jar, but any jar with a heavy glass lid will do.
Can you use any bread flour or does it have to be rye?
We prefer Rye but wholegrain works well too!
@@gozney Thankyou!
Eco Jess I’m using wholegrain and my starter is incredibly active after 8 days. I’m not even using filtered water - just warm tap water.
@@PotatoPirate123 Thankyou! that is really helpful! Was it organic wholemeal, or just supermarket stuff?
Eco Jess just supermarket stuff. This is the UK though so it could be that our flour is a bit less laden with chemicals and bleaching agents.
What should I do with the rest of the starters after taking the 40gm?
I was going to ask the same thing...seems wasteful if it just gets tossed.
Use it in a bread alongside yeast. The yeast will leaven the bread while the sourdough adds another kind of flavour.
Degh8e62 I do the same thing.
Hey, this can either be thrown away, used in another recipe or pass onto a friend for their very own starter!
Give this guy a raise, or maybe a Ferarri
Tryna start the process with 100% organic ananas juice and rye,plus keep very small quantities of starter.
Skip the juice - it's an old wives tale and will do nothing to help your starter. The yeast and bacteria you need are already present in the flour and in the air around you.
Mine double rises but doesn’t float? What is wrong here ??
What I might be missing here... you are building that started from the original starter... how are you tending to that initial one and how is it being stored... also is the wholemeal rye flour?
How many glass containers are you using for this process are you going between 3 containers or more?
You discard of it 😊
But when it's "finished" (in a week) you can freeze it in bags and use 😊
😳
Why use rye flour in the starter?
This is just personal preference. Wholegrain works well too. Thanks!
i see it recommended a lot in starter recipes
What do you name your sourdough starter?
Mine is called "Ferdinand" 🙂
Walter
wild yeast you say, nice
Joe Boiling do you have a TH-cam channel or Insta account?
im naming my Covid or maybe N95
What did you do with all the other starters. Wondering what you do with all the extra shit? You threw it all away? Just explain it
Just use 5cm of cheap electric tape with 1cm folded over. It will stick and re-stick basically forever and doesn't leave glue on the glass. A lot less hassle than those bands.
Why not just make 70gs of starter on day one so you're not binning so much on day 2
Awful lot of hoops to jump through - day after day after day. Might be easier to just get some, pre-made, at the store.
Sourdough pizza ???????
Check our channel, pizza dough recipe live now!
This starter doesn’t really care for this chef, which impedes his progress.
Why the fuck do people use tap water?
NYC pizzaolos proud of that ingredient like its grass fed or some shit
A lot of hassle to make a pizza
It's like 10 minutes a day lol, then you have fresh natural yeast for life, and beyond lol.
You got a hide having a TH-cam Chanel when yo can’t even fulfil your oven orders
Too complicated and unnecessary steps. And what did you do with all the other starters ?
boring and tooo much stuff
Can I cut this in half for a smaller jar? In other words, retain less starter and feed it less daily?