Paul's Sourdough Starter Guide Part 1 | Paul Hollywood's Easy Bakes
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- เผยแพร่เมื่อ 10 เม.ย. 2022
- Here's my easy to follow Sour Dough Starter Guide:
100g strong white bread flour
100ml tepid water
To feed the starter (each time)
60g strong white bread flour
60ml tepid water
Dough
150g sourdough starter
10g fine sea salt
450g strong white bread flour, plus extra to dust
310ml tepid water
A little oil, for oiling
To prepare the starter
Day 1 Using a fork, mix the flour and water together in a bowl to form a thick paste. Transfer to a large jar, seal and leave to ferment at warm room temperature (ideally 20-24°C) over the next 2 days. The mixture should start to froth up.
Day 3 Open the jar: there should be a distinctive sour (not unpleasant) aroma. Discard half of the mixture then add 60g flour and 60ml tepid water and stir together until no flour can be seen. Seal the jar again and leave to ferment again for 24 hours.
Day 4 Your starter should be risen and forming bubbles now - within the 24 hours. Throw away half of the mixture away and feed with another 60g flour and 60ml water. Stir together as before, re-seal and leave to rise again overnight.
Day 5 You should have an active starter now, with bubbles on the top and throughout. This indicates that it is ready to use.
If there are few bubbles and/or the starter appears to have risen and fallen (marks on the side of the jar suggest this), your starter is inactive and you will need to feed it again, as on day 4, to stimulate fermentation.
Storing and using your starter Once your starter is active, you will need to feed it (as above) after each use. If you bake regularly, keep it at room temperature. If you bake infrequently, keep the jar in the fridge to slow down the starter’s activity. A brown liquid may form on the top while it is in the fridge; discard this and feed with more flour and water (as above).
To prepare the dough, Place the ingredients in a mixer fitted with the dough hook and mix on a slow speed for 4 minutes. Increase the speed to medium and mix for a further 5 minutes. The dough should be stretchy and soft to touch. Place the dough in a lightly oiled 1 litre plastic container and leave to rise at room temperature overnight (8-9 hours) until doubled in size.
Tip the dough out onto a lightly floured surface. Fold a corner into the middle, then rotate the dough 90° and repeat. Continue folding and rotating the dough for 5-10 minutes to put some tension into the dough. You should have a ball of smooth dough with a taut top.
Dust a small, round banneton, about xxx capacity, with flour. Invert the dough into the floured banneton, cover and leave to rise at room temperature for 4 hours or until at least doubled in size.
Carefully tip the dough into a heavy-based shallow ovenproof pan, retaining its domed shape. Cover and leave to rise for a further 4 hours.
Heat your oven to 200°C/Fan 180°C/Gas 6. Place the uncovered pan in the oven and bake the sourdough for 45 minutes, until it is golden brown and sounds hollow when tapped on the base. Transfer to a wire rack and leave to cool.
#PaulHollywood #EasyBakes #SourDough
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2 years ago I was gifted a sourdough starter from a fellow sailor, it was his mother Marion's starter, and was over 30 years old. I still have it. It has been forgotten a couple of times in the back of the fridge but always comes back to life when I feed it. They are so much hardier than people realize.
I don't throw out the "hooch" (the liquid that forms when I leave it too long) I just mix it in, add flour and water, and in 2 days "Marion" is ready to make another bread. It's a treasured gift.
Sounds like he found a good home for it, too.
That reminds me, another way to use the starter dough you take away when feeding is to make crumpets . You have NOT had a crumpet until you've used sour dough starter. In fact, use overproved starter dough. It is not possible to overprove starter dough for crumpets (not possible). I cook my crumpets gently, as you did your blueberry milk pancakes, except I use metal biscuit cutters and slacken off the dough to make a batter, so it bubbles to create those authentic holes you see in super market crumpets. Do not eat the same day they are cooked. Leave until the next day or even the day after that. The lactic and ascetic acid matures to give a flavour few humans get to experience. Toast them until they start to burn (seriously) and then slab enough butter on them so it runs through the crumpet and all over your fingers. This too will improve your life.
I need a recipe with this description
I'd love your recipe!❤️
Please recipe!!
Omg❤❤❤
You grew my passion for baking to the point I call myself a baker
Thank the Gods for Paul Hollywood!
I've watched so many sourdough starter tutorials, and this was the first one that made plain sense in plain English. I should have started with you, Paul.
Subscribed, duh.
Thank you so much!
At last, someone explains in the clearest way how to do the starter properly without yeast! Thank you.
Paul can bake gangbusters, but this is not a good way to establish a starter, and is downright misleading, and a source of frustration to home bakers. If you follow this method, it is unlikely to rise at all the first day, then will starter to rise the 2nd or third day, then stop rising for a few days. If you stick with it, it should start rising again in a few days. When this happens to a noob, many assume they messed up. This is just poorly explained for the average home baker.
So happy to have found this. My starter is on day 6 and I couldn’t decipher what to do with it from my book and thought… Paul will know.
Here we are. And now I know and will get it prepped for a Saturday bake. Thank you for this!
You are an excellent teacher. Your recipes, explanations and methodologies are absolutely bulletproof. You have an extraordinary ability to connect with a novice and lift them up, i have never had a failure following your instruction. Thank you
The artistry within the love of a chef for baking/cooking is the main ingredient to an unforgettably delicious meal. Paul’s passion truly exudes in his work! 😊
Soooo good to see bread passion👏
I followed your directions to the T. Omg came out wonderful. Thank you for your directions.
I have been playing with my starter and loving the results! And the discard makes some really yummy pancakes!
Love it!!!!! Enjoyed the video, now on to part2😊
As a newbie to sourdough baking this clip is very helpful.
Nice story, you are a perfect teacher for your children... the way how you explain, every lady has to be a good baker! I did this during the pandemic. Be blessed ,noble soul!
Baking sourdough is so relaxing and rewarding!!!! I love it!! I hope more people try this. Yeah, like Paul said, Get Baking!!!!! You won't regret it people!
I started making sourdough last summer using the Paul Hollywood's Bread book. I just started planning on starting my sourdough starter for this year. Great timing!
As always, a wonderful video Paul! Keep the videos coming!! I never doubt Paul...this man has been making bread 🍞 since he was knee high to a grasshopper, and is the universe's expert on it!
I just made the starter I thank you for the clarity.
I'm excited to make my own starter. My husband loves sour dough.
Will make my starter tomorrow!
By far the best explanation of sourdough starter.
And completely wrong. 😖
I love it! We have one since december. I bake every week a beautiful and delicious bread.
It's called 'kovász' in hungarian language.
This is the best explanation I’ve ever heard. Thanks
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Excellent description. Finally!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Thank you. This was like a simple quick Masterclass lesson.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
A master class for this first part of this new tutorial, better impossible to explain and with your usual patience, only a great Baking Master Chef can do it! Thank you Paul, sharing your recipes that make us see easy! Congrats 👍👏🎉✨👌
Hello 👋
How are you doing today?
Hola fantástica receta y el también agradable y un Sr muy guapo e interesante
Fantastic video, so easy to follow - thank you!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Great video!!
Love this! I just started my starter with rye flour. I'm on day 5 and your explanation is the easiest one I've seen. Thanks!!! Can't wait to watch your next video on how to make bread with my starter.
Just finished added the initial ingredients, when you feed it for the first time, you through half away, what measurements should he first feed be ? 50g or 100g ?
Thanks Paul
Very educational
As someone that bakes with it, I feed mine weekly. Had some hit and misses (mostly cause I didn't understand the recipe clearly), but its real fragrant. Wont mind sharing my go to recipe for a no knead sourdough that is so easy with 4 ingredients, one being the starter. Each time I make it, I can't get over the beauty of the structure it makes with the air pockets. Soooo tasty and when I have some left and dried out, good breadcrumbs for dinner recipes
What is your recipe, please?
@@amersklain4706 no kneed sour dough. King Arthur baking recipe
Thank you!
I'm ready to make my own bread!😊
Hi Paul. You can bake my bread anytime. Love your hair cut. The best baker around.💯💗👄
Thank you
Late 2023 and restarting it ! Video is great !
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
All the way from Canada loving your videos. Thanks for sharing ! Could you do a 4th sour dough video on making bagels, 🙏 please and thanks.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Thank you! Great information for a beginner making sour dough😊
Cheryl
Hello 👋 how are you doing today?
Thanks
Thanks!
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Subbed as instructed :)
Best channel with a handsome guy, jackpot!!!!,New subscriber :)
Excellent. I think has been one of the best explanations of how to start a sour dough starter. Especially the part of what to do if you’re not going to use it right away. I have a question, if I put it in the fridge, do I have to feed it? I go on vacation at times and don’t want to lose my starter by not feeding it.
no only when you are ready to use it kinda becomes dormant and feeding it will revive it
If universe allows us to meet each other, surely this life will be sweeter for both of us. As if all the cakes and desserts you tasted seemed jealous of us both. ❤
Hi Paul just started to make you starter dough do i always have take some out after 3days or can I add till I got a bigger amount cheers👍🏻
Im so glad you did this tutorial because the one in your book that uses grapes really doesn’t work. I wasted so much flour trying that one out.
Hello 👋 how are you doing today?
Wow only plain flour and water? Christ and you can freeze it too 😳 Wow unbelievable and so easy. Lovely to have you in my dining room while been teaching 😍
Hello 👋 how are you doing today?
I live in area where it’s 30 degrees Celsius and humid. Should I still keep out on the bench here?
LOL, love there is NO sign of a scale anywhere... all done by feel... but you do mention the amounts for starter cooks making SD starter... Thanks fella.
I failed at this before, so much so that I named the (non) starter Tamagotchi. I'll give it another go; you make it look so easy :)
Hilarious! Good luck 🤞!
OMG I refer to the starter as an adult Tamagotchi! I love I'm not the only one!
❤️
I brought some freshly fermented white bread sour dough 5 gram pack is this enough to start in my starter glass starter tub?
When I feed the starter, do I replace it with the same amount of flour and water I initially created the starter with? E.g. replace with another 100g flour and 100ml of water?
Could you do an easy bakes with a regular bread loaf? My bread allways comes out dense, I need help 😅
Hello! I have used organic strong stoneground whole meal bread flour …… a lot of people seem to use white . Will my starter respond the same way?
I've seen different methods. This one is different to the one i'm using. The one I have says leave it sealed for 24 hours and feed it every day, but 100g flour to 125ml warm water. And it looks like a thick pancake mix. Should it be like it is in this video?
what size jar is best for the starter? im looking to start this new adventure of sourdough and couldnt be more excited!!
Hi, I am using 1.5 litre Kilner bought from Dunelm. I'm also using a rye flour starter, high rise after 24 hours.
In your cookbook, How to Bake, you use apple in your starter, but not here. What does the apple do? Is it better to do it with or without? Or does it matter?
Can anyone explain why we have to throw half away when we feed it? Is it not possible to use that half to make sourdough?
Can you use it right out of the fridge or do you need to feed it and bring it up to room temperature?
So if you remove 150gr of starter do you add back 150gr of flour and water?
Mine ain’t growing or bubbling. Had another one a while back and didn’t work either🤷🏻♂️
What kind of salt do you use? Himalayan? Non-iodized?
My starter rises really well but it seems very thin when i go to feed it. Am i doing something wrong?
I started to create the starter, but I found the recipe on bbcgoodfood and it said 100g strong flour with 125ml warm water and it says to feed it every day for 6 days?
Why do you need a cutter if you have slackened the dough into a batter?
I've seen something like this done to make a foccaccia-like bread and a pizza dough. But they weren't cut out or slackened into a batter.
Paul, we live up in Colorado and my starter looks more watery. I used just as directed, do I need to use less water with altitude or change my flour? Thank you kind sir
Mines also come out watery, I'm in the UK 20 degrees so it can't be too warm. Did you have any luck?
Ok, but YOUR book says we need an organic apple. Did it, and it grew mold day 4. How do you avoid this?
I’m on day 4 and there is a great sourdough fragrance, but I had more bubbles on day 2, I’ve had less bubbles since. I just did another feeding. I have bubbles but not sponge like on the video. Also, is it ok that the starter seems rather liquidy,? Because the dough in the video being mixed in the bowl looks a lot thicker than what I made and I’m using equal parts water and bread flour. I just want to know if I’m doing everything right, should I let it set longer than 24 hours to get it to be more bubbly and active?
Did you have any luck with this as I'm on day 4 and mine did exactly the same, day 3 was slightly bubbly. Fed it and now it looks all sad and watery again. Don't want to waste my time / flour if it's not going to work!
Can I used whole meal to make a starter I like white my wife likes whole meal,and can I bake in a Dutch oven cheers Gary
If you take it out of the fridge and then feed it, how long do you have to wait to use it? Also do you have to keep it in the fridge all of the time after that?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Easy to understand demo for making sourdough starter, thank you. Have been wanting to try this for ages. Would like to know what you mean by "strong" flour? I'm in Canada and have never heard this term.
I think it means high protein flour. Here in France we have T65 flour that has around 12% protein content. We also have cake flour with less than 10% protein. Not suited for bread.
In UK strong flour, means/indicates specifically it is flour manufactured especially for bread making. This is in contrast with plain flour/all purpose flour, and self raising flour.
Should have said, it is higher protien flour, compared with plain/all purpose flours!
I’ve tried three times now and it goes great for the first 4-5 days. Then after the next feed it becomes a watery, smelly mess. What am I doing wrong?
My starter smells sort of like beer? Is that how it should smell?
What flour do you use/
How would you do a gluten free sourdough
does the lid need to be sealed in those initial days? I thought it needed to have air circulation?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Does anyone know why my starter won't rise? It rises on the third day, but after I discard half and add more (as Paul's recipe calls for), it never rises again. I've watched it like a hawk and I've even waited 2 days for it to rise. I'm at my wits end!
Paul, I'm having trouble making my flour go in slo-mo. Help!
Why do you need to discard any?
So you're not using grapes any more as you did in your older Sourdough starter video?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
How many days before starter is ready to use?
mine after 7th. I called it ready to use if it can rise doubled max 4 hours after feeding, light sweet alcohol aroma and you can notice the bubbles
Do you use tap water or filtered water, ?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
My starter is really bubbly but doesn’t seem to rise up and fall down, it smells right , what am I doing wrong?
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Excellent content but starters from different times and places are different. All are different, some are great, some are good, some are best to hold paper on the wall. I have a start from the oldest continuous bakery in San Fransisco, the Boudin Bakery. I don't need to reinvent the wheel.
Where is part 2? I’ve looked and want to continue on with your instructions …
I can’t find it either bit maybe it hasn’t been posted yet and hopefully it’s still to come😊
Why are the instructions on the video different from the written recipe?
My dough is quite watery even though i have used equal parts flour and water.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Why would you throw away the discard, just make two starters or give it to someone.
what is “strong white flour”
Made from hard wheat. Slightly higher protein than plain flour. Not good for cakes or biscuits but perfect for breads.
❤️🥰❤️❤️❤️😋👍mmm,
Yeast and bacteria are actually two very different things though.
ذكرني بيوتيوبر مصريات. بيرغي كتييييييير
Lol as soon as I add 100ml to 100g and stir/mix it becomes a batter not a doughy lump.
Paul it's really called unleaven bread the Jews just use flour and water when they left Egypt and to day they have it on Shabbat Saturday.
Hello
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
DIGAO MI SE KRUH . U PEČNICI JE! JOŠ 5 MINUTA.
Hollywood doesn't seem like a starter expert more like he jumped on the bandwagon after watching a couple of youtube videos.
Your method will not produce consistent results.