The Easiest Way to Make Sourdough Starter (for Lazy People)
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- The Ultimate Food Geek shows you the very easiest way to create a viable sourdough starter from ANY flour in about 2 weeks, with almost no effort. Invest some time and brainpower in this video, as it helps you understand the science behind sourdough starter and how it works!
Printable recipe: ultimatefoodge...
Simple Sourdough for Lazy People Method: • 10 Minute SIMPLER Sour...
Sourdough Starter Experiment series: (more science, faster but more complicated method) • How to make Sourdough ...
My favorite kitchen scale (restaurant grade, takes AAA batts or electric power): amzn.to/4b6VKYo
The container I use for my starter's "forever" home: amzn.to/3SRgYRK
RECIPE / METHOD
DAY 1 - In a 1 quart / 1 Liter sized container (or larger), combine:
4oz / 113g filtered or purified water
4oz / 113g flour (any type)
Stir very well. Scrape down the sides of the container and then wipe the sides of the container clean with paper towels. (Helps reduce risk of mold infestation.) Cover loosely (NOT airtight!) and rest at room temp for 1 week, or until liquid begins to gather on top of the surface. (If this happens sooner than 1 week, proceed to the next step. If it has not happened in 1 week, wait until you see the liquid gathering on top.)
DAY 8 - First Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 10 - Second Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 12 - Third Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 14 - Fourth Feeding
Stir well and discard at least half of the starter. Then add:
4oz / 113g filtered or purified water
4oz / 113g flour (same type)
Stir well, cover loosely, and rest at room temp for 2 days.
DAY 16 - TEST!!
If your starter has been rising to almost the top of its container after a feeding, it's time to test by removing 4oz / 113g starter and using it to bake a test loaf using my Simple Sourdough method: • 10 Minute SIMPLER Sour...
If the dough doubles in volume in less than 24 hours, your starter is mature. If not, continue the discard/feed/wait 2 days cycle until your starter rises almost to the top of the container within 1 day of a feeding. Then proceed.
FINAL STEPS: Add your remaining starter to the final container your starter will live in. (You should never feed your starter more than will fill HALF the volume of the container it lives in.) Container should be plastic, glass, or stainless steel (NOT aluminum.)
At least double the starter's weight (or more...as much as you want, as long as the container isn't more than half full) with half flour and half filtered water. (A typical feeding for me is 16oz / 455g each of flour and water.) Let the starter sit on the countertop for a few hours, until you see bubbles beginning to form, and then refrigerate.
FUTURE CARE: Only feed your starter when you want/need to make more, by AT LEAST doubling its weight with equal weights of flour and water. Leave it on the countertop for a few hours until bubbles begin to form, and put back in the fridge. Your starter can live happily for months without a feeding. When ready to use, stir any "hooch" or surface liquid back into the starter before measuring. NEVER pour off the hooch. If it has been many months since a feeding and your starter can't successfully leaven a loaf in 24 hours or less, discard half of it, and give a feeding. Leave on the countertop for 6-12 hours, then try again and refrigerate after.
(NOTE: I'm an Amazon affiliate. If you buy something from one of these links, I'll get a few cents. Thanks!)
In the process of making my sourdough starter using bread flour and spring water, by the 4th day in, my sourdough starter rose triple in height. I left it for two days more, it deflated by the 5th day, and I changed it by discarding half after day 6. Now in the every two day stages, I added 113 grams of water, and 113 grams of flour, let it sit in 72 degree room, but it did not rise. I then discarded half, and added 113 grams water, and 113 grams flour let it sit for 2 more days, and it did not increase in volume in the second phase either. I'm now in the third two-day phase, and it is not rising, and I guess I t expect it to, but it isn't I never got any more rise in these two days intervals. Should I allow it to ferment more than just two days interval before I discard? I just doesn't rise. Please help. THUMBS UP!!!
High acidity (which is fine) can limit a rise, or make a rise less perceptible, since the dough is runny and less likely to cling to the side of the jar. Don't worry about whether you're SEEING a rise. Follow the process. Test using the discard from your 4th feeding. If that 4oz of starter can double a batch of dough in 24 hours, you're mature. If not, switch to a 24 hour feeding cycle for a few more feedings, and test again. Winter starters can take longer to mature. This video is being remade to address the issue of "no rise," but what's really happening is that it's rising when you're asleep and you don't see it, and it's not leaving much of a trace on the walls of the container.
I've just made my first loaf, and testing my starter! What do I do with my jar of starter while I'm waiting for the bread to rise? Do I just leave it on my counter without feeding it or put it in the fridge?
I come to ask the EXACT question. I am supposed to give my 2nd feeding today. I have hooch but see no noticeable rise. Thank you @ultimatefoodgeek for your response. I’m going to continue to follow your process and stop googling!
I just had the exact same issue. I decided to use the proof setting on my oven that keeps it at 75-77deg F and suddenly have huge rise! I treated the starter after the 4th feeding with no rise of the dough (even though it was in the proof oven), but that starter was like yours, no obvious rise. I’m going to feed daily for the next couple days, leaving it in the proof oven and expect that I’ll have a good test loaf in 2-3 days. Made all the difference just having warmer conditions.
Hello Ben
Thank you for your contribution in this space.
I followed your directions and when it came to testing the sourdough by baking a loaf, it didn't rise. No worries. I fed it every other day for 3 more feedings.
I put a mark on the jar to when I fed it so I could know the starter was doubling.
It doubled.
drive.google.com/file/d/1D0eHmjoE6hetL0bvADDxLBh9yeHZbaaV/view?usp=drivesdk
I made the 2nd test loaf and put it in a gallon bag so I could watch it rise. This is the loaf after 36 hours. It is only spreading.
drive.google.com/file/d/1CvqwsWEkbVeP6XU69BpEv88_tSFmlNxm/view?usp=drivesdk
I read a comment above about winter starters taking longer and switching to daily feeding, but I am wondering if something is wrong with the starter. It looks different than other internet starter pictures.
Is it still okay?
drive.google.com/file/d/1ClYz587KZmlP7YZHJfhS0lBCm-PMNFmy/view?usp=drivesdk
Thank you for your help
So glad you’re back. You ears must have been ringing because I’m in a sourdough group that talks about you all the time and how grateful everyone is to have your 10 minute sourdough bread recipe!
Give your group my best!! Lots of fun stuff already filmed and waiting to be edited for 2024...
I'm probably in the same group, that's how I ended up here lol.
Yes! You have a cult following for sure!! 💗
@lucillevanhouten6848, I would love to check out your group is you would care to share that info with us?
Me too! Sourdough for beginners group 😊.
Thank you for this video. I'm about to embark on the sourdough journey and you are the first person that made it easy enough to understand, AND not so overwhelming- yet thorough enough to get an understanding of the why's. I've taken lots of notes. Exciting!
I understand sourdough starters AT LAST! Thank you for explaining in detail! 💯 No TH-camr have ever managed to have me sit through a 30min video and hang on every word! You're the best🎉🎉
Same here! Excellent tutorial!
I should make a similar comment , but YT has some how erased my comment bar ... Thank you for your freedom to express our thoughts
Me to I watched the whole presentation including science lecture:)
Agreed. This guy is my new hero 🎉
Do you make a sourdough buckwheat starter for pancakes or can you just use the original white starter recipe? Love your videos. Great information.
Just entered into the realm of bread baking thanks to you I created a starter & then baked my first sourdough bread, can I get a high five! 🖐🍞🍞
Woo hoo!
✋✋✋✋
Well done 🎉 I'm on the first day / hour of my journey! 😂😂 I'll definitely give you a ✋ high five,!
Omg you got lucky running into ben as a beginner. Trust me you will not find anything close to this. Bet you.
🤚
THANKS Ben. I’ve had two bread bakeries on two continents, never made sourdough. Ate so much of it when living in San Francisco. Now at a very ripe OLD AGE I shall begin following your every step. And Yes, I have seen the one hour video did not skip but don’t ask me to repeat the science. I shall begin 2025 making a Mother as we call it here in Spain. Cheers and Happy New Year.
Here in America we sometimes call it Mother. Then give it a second name like Rucker.
My gosh, I’m so glad I found your channel! I’ve been so confused by the many creators who make this process over complicated!
I hit “like” because there was no “love” button and immediately subscribed. I’ve watched tons of videos on creating a sourdough starter because I’m just starting this journey. Your video was by far the best one I’ve seen. THANK YOU!
I agree. I can't wait to start one. I'm always intimidated but this isn't over my head!
My very first starter is on day 4. I’ve already seen it bubble, double, shrink and now I see some hooch on the bottom. This is so exciting!!
Have to agree. This is by far the best video after a week of researching starters. It to the point and simple. Thankyou. Think this is my sourdough guy from now on...
Watching Ben Starr pour the starter DOWN THE DRAIN😳 love you Ben, you’re my Sourdough hero. Keep ‘em coming! I’m not going to soon forget that you promised us a sourdough math video!
Discovered you about 4 days ago and worried that vids were 3 years old. Relieved and grateful to see you here today 🎉
Making videos is hard, long work when you already have 2 full time jobs! Ha ha ha...
I just found you and subscribed! I’m not too lazy, but I work shifts so all this babysitting of named starter in jars wearing little crocheted sweaters was beginning to do my head in. Thanks so much for easy concise instructions.
My sweet daughter-in-law gave me a rye starter for Christmas this year. I named her "Dolene" and chose to keep her 100% rye. After watching your videos I wanted to try making a starter of my own so I followed another one of your videos and now I have a very happy and healthy white flour starter named "Bendo Starr" living in my fridge, too.
If people follow your instructions to a T I know they will be very happy with the results! 👍👍
I love this!!
Hi, do you make rye bread from your Dolene starters? Would love to get your recipe for rye bread. Thx.
@@anonymous.369 No, sorry, I haven't made a rye loaf yet.
That is funny... A starter for Christmas.
Ben Not only will your videos be your legacy.You will have many starters named after you.. Did I just say that, L o l
Just wanted to add to the chorus thanking you for this method.
What's been holding me back from sourdough baking is the long-term investment in nurturing a starter - I know myself too well to think that I can take care of a pet that can't communicate its needs to me 🙂
I'm 9 days in, and though I was worried about my cold house (classic New England cheapskate who keeps the thermostat down all winter), the right things seem to be happening - some visible rise, a layer of "hooch," and it stinks, but it stinks like FOOD, not like death or rot or disease or whatever.
Looking forward to my test loaf next week!
You'll be fine. Follow the instructions precisely. Don't worry if you don't see a rise during the 4 feeding cycles. Keep doing them. Test with the discard from your 4th feeding.
@@ultimatefoodgeek Thanks for the reassurance! Turns out that the top of the fridge is a good spot, even in my thrifty New England kitchen in the winter.
It nearly doubled in size after the first feeding, and everything's looking pretty much like your demonstration, so I'm optimistic.
Hi Ben! I'm so NOT new to your channel. Even my husband is interested in your videos. I am soooo glad you are back! Never did I skip any of your scientific stuff (don't ask me to repeat the terms though). As the matter of fact you are the one who gave me a good start to make my own starter after I failed multiple times following the directions from different teachers that required having a certain temperature and a special feeding routine. It's fascinating how different and contradictory the process is based on who is teaching us. For instance, some of them say that the starter has to be kept on the table and fed twice or once every day and definitely at its full potential right before making a dough and never used directly from the fridge (has to be fed three times before using it for the dough). However I do remember clearly that in one of your videos you said that you once found a forgotten starter in your fridge, not fed for months and made the most delicious bread out of it. Even though you are too much for some people with your scientific details, your method is simpler that most out there, even if it takes longer. The best part is IT WORKS! Thank you Ben! Glad you are back!
You are an absolute peach! Yes...starter can be used directly from the fridge. It just increases your rise times. And rewards you with more flavor than you get from shorter rise times. Thanks for tolerating my science!!!
the science is fascinating!
@@ultimatefoodgeek
I remember that video.
Hello Ben, I hope you have a wonderful day! Tomorrow is day 7! Finally, I no longer have to ignore my first starter. I cannot wait; I have watched it every day, and there is now white stuff at the bottom, hooch in the middle, and a brown, dry-ish, bubbly substance on top. I do not know how it is supposed to smell. So, tomorrow I will do my first discard and feeding. ☺
I bought a scale to follow a few recipes from the UK. The more I learned about consistency baking, The better baker I have become. Truth in weights!
Huzzah!!!
I’m about to order a scale
I just started my sourdough "journey" at the beginning of December when I inherited some of a coworker's starter, but your recipe was the second one I came across, and it's the only one I've used since. Anytime anyone is curious about my newfound obsession, I tell them to check out your videos because I love them so much. Really glad to see some more content.
Ben, I’ve said it before. You’re simply the best, here I go with how amazing you are. I’m 62 years old, I’ve obviously had lots of teachers, professors and preachers in my forming. I can think of about 5 definitely less than 10 that I consider masters at their respective subjects of expertise. I’m talking about people that didn’t even have a textbook in front of them yet they seemed to be a living book. Always on point, as if following some prefect outline. I feel totally blessed to finally run into a master once again. I have seen hundreds of baking, sourdough starter, pizza dough etc etc video. When I add this and all my recipes of Ben to my book of heirloom recipes, I will be “discarding “ every other I ever wrote, I will make it easy on the family member who treasures what I have as a life long gift, possibly generational. As I have collected recipes from my ancestors from 200 years plus ago. This might be the last time I give you this much praise but I feel that way about what you have to impart. Amazing, every single second cannot be fast forward or misunderstood. I will probably watch this video 10 times before I write it down as a recipe. Thanks you Ben, from now on I’m calling you “ Maestro” I’m a pro photographer if you ever need anything in that realm Maestro.
Alejandro, I am confident I don't deserve such praise. I will accept it with humility. My father was a professor (Economics) and I learned to teach from him. It's been in my blood since I was still in school myself, and it's all I ever want to do. I was a corporate trainer for awhile at American Airlines, and absolutely thrived. So I *MUST* teach, every day, or I feel useless. It's genetic, I suppose.
Photography is a huge passion of mine, and I wish I had the bandwidth and knowledge to bring that into the realm of video. I was locked in a darkroom for literally half my college years. When I see the exposure and white balance flip flop in my videos, it drives me bonkers, but I just don't have the skill or patience to focus on videography while I'm teaching kitchen stuff. I envy those TH-camrs who have the budget for professional production, their videos look so amazing. Perhaps one day!
I just found your channel and you are a gem. I couldn't stop watching. Thank you for making the sourdough starter so much fun. I'm hooked. I ordered the plastic containers and I'm anxiously waiting to start
Thank you so much for removing all the goofy precious pretensions around baking sourdough. My boss gave me a starter that she got from a client, and we are both starting out as novices. I am about to bake a "too hydrated" loaf, and I am fine with it, because you made all of it make sense, and I am 100% fine with with what may be my first fail. I can't wait to continue learning, failing, and eventually making an amazing loaf that will make my boss ask me "how???".
Watching again to record the Saccharomyces Cerevisiae and the Leuconostoc bacteria. It's lifes wonder how it works. So starters can last a lifetime without going mouldy. Brilliant info Sir!
Just finished my first sourdough loaf using this method. The taste is fantastic. Measuring by weight is so much easier than measuring by volume. Thanks for sharing this Ben.
Long-time listener, first-time commenter!
Ben, I just wanted to take a moment to thank you for your amazing sourdough videos and recipes. I’ve been following your content for a while, and I finally took the plunge into making my own starter. I’m on day 6, and it’s been a fascinating (and slightly nerve-wracking) journey!
For the past few days, my starter has had three distinct layers-a dense-looking dough at the bottom, a fairly thick layer of hooch in the middle, and a bubbly, active yeast dough on top. I noticed this same effect in some of your previous sourdough videos. Will the top and bottom layers eventually combine on their own, or should I intervene? If they’re still separated by day 8, should I just go ahead with the usual "stir, discard, and feed" process?
Thanks again for all you do! Your teaching style makes the sourdough process so much more approachable.
The layers have separated because the primary fermentation process is complete. You can proceed to the 4 feeding cycles.
Perfect! Thank you so much.
Thank you Mr. Starr for teaching me this new skill! My very first sourdough was not only a success but also a delicious treat we enjoyed all week long! I have established my “starter” exactly as you instructed. It is in my fridge for posterity! You are really the most awesome teacher out there and I believe you can help anyone learn these amazing skills!!!!
Holy Moly! Thankyou for explaining the science of bread making. I’m the type who needs to know why to be able to remember.
This is my first introduction to your content. You are entertaining, funny and smart. I love your presentation and explanation. I learned much from you about starters. Thank you. Look forward to learning more from you.
Thank you for this update on your sourdough method. This will be perfect for busy people that have a life besides baking delicious bread.
Thank you so much, Ben for putting these videos out. This video has changed my life regarding sourdough. I can’t tell you how many discarded amounts of flour I have thrown away when I was learning how to do sourdough and I even gave it up because I was so disappointed in how the load came out. Now I am so excited because made one of your loaves and it turned out great!!!
I am on loaf number two and I am thrilled to death thank you so so very much for all your research. All your tips and tricks. It is making for very happy meals sharing sourdough.
Thanks for a great lesson on the starter. My daughter has me trying this process after she brought cinnamon rolls to Christmas. She is deaf and sometimes has trouble communicating lengthy procedures, so this is great.
Me, former science teacher, loving the science lesson and understanding how the parts of seeds I know actually impact my bread.
As a former science teacher, please note that the fermentation is an anaerobic event that will absolutely not benefit from gas exchange, aka "breathing". Porous materials are drying out the starter and inviting mold and unwanted bacterial infections. In a million+ sourdough group for beginners we see molded starters in the thousands and the overwhelming common denominator is a paper or cloth covering.
@ oh really? That’s great to know! I use a cloth covering. I’ll need to swap that
I just started my first starter. Fingers crossed it goes well! I've always wanted to make sourdough, but was always overwhelmed by the time commitment. Your process seems much more doable. And as an engineer, I appreciate the scientific explanation/proof. Wish me luck!
Good luck! You can do it. Winter starters seem to take a bit longer to reach maturity. If, after the 4 48-hour feeding cycles, your starter can't dough a test batch of dough in under 24 hours, change the feeding cycle to every 24 hours and give a few feedings before testing again.
Thanks for the updates, and it's great to be back. I thought I was going to have to give up this lovely bread, because I need to closely manage my diet to properly control my seizures. Then I read that the carbs in sourdough bread are altered in a way that reduces their impact. I got my starter going again using your older instructions, then made a delightful boule with cranberries and a touch of honey. It's so danged good. I've watched your new video on making the bread, and the next loaves will be even easier. I do reduce the salt, and it still works great. Going to look for cheddar jalapeño proportions for the next loaf!
I love the visual of yeast 'tooting' 😂... never gonna forget that process.
For anyone wanting to use whole grain flours in baking, I've found various mixtures that work well (haven't played with them yet for sourdough). Soft spring wheat & oat flour both help lighten up baked goods, flax flour adds a nice melt-in-your-mouth feel. I usually use about 1/4 hard winter wheat and some mixture of other flours, depending on what I'm baking and how I want the finished product to taste & feel. I just play with it until I get it right... no one seems to mind my experiments. I think most of them turn out a little denser than if I had used pure white flour, but not noticeable to most.
Thankyou! I’m going to start some starter! I love to bake bread but was thinking the whole sourdough starter thing was too complicated but now you’ve made a believer out of me! Good on you! I will enjoy this!!👍
Omg Ben, I literally just ran into you now after many many videos, and I can honestly say I love you. Your personality, your style, your wearing shorts and your funny legs, like most of ours. Your knowledge of the subject is insane, your delivery is perfect. See I love you. I will watch it over and over again, and look forward to watching lots of other content,, I can’t wait. Keep up everything, you’re right on point. Sincerely. Alex . As soon as I saw this for the first time this morning, I put my starter in the fridge. One of the reasons why I love baking is I just think it’s cool science at its max. You prove that thoroughly. Thanks.
Well, thanks, Alex! You're adorable.
I've shared your videos on Pinterest and with friends. I hope you have a video that tells us how to use starter and convert it for any recipe. That would be awesome❤😊
It's coming!
I want to thank you for another great video. I've always wondered why people would discard while they're creating their yeast babies after the first day or whatever. I couldn't figure out why they're getting rid of their yeast that they propagated. Its like dumping them out with the bath water.??lol. So about last year I stopped doing it. I waited to my first rise before I would countue todiscard. But my starter wasn't as strong. After watching your video voila!! Did the 8 day wait. Did the trick!!!
Hi Ben, so glad you're producing videos again!!
Yes, you are missed. Please make more videos. You changed my life because of your teaching sourdough.
@@lindagordon2955 thanks! Lots more coming...
@@ultimatefoodgeek About a video or two ago, you mentioned you would be discussing microwaves in a video-to-come. I look forward to that one because I fell into the "microwaves will kill you" trap for a few years. Slowly recovering and I look forward to hearing what you say!
Thank you so much, I saved this to keep rewatching. I thought my starter didn’t work because of the hooch and it being runny then I started just adding flour trying to make it less runny. I’m starting over using all the knowledge you’ve given me. Thank you again
Oh my goodness…finally someone who explains everything sourdough so well…thank you
Terrific video and explanation, Ben! I died when you said, "and those people are WRONG!" LOLOL
Thank you so much for this video! I have read a lot about sourdough and watched many videos, but this one gave me the courage to try to make my own. I love all the explanations! ❤
Here i am, I had gone to your how to make sourdough bread but quickly figured out to stop & get the actual starter first. I got me a coke & hamburger & sit here watching the entire video, voila. I now know how to make a starter & OMG is this ever easier than any of the others ive watched.. happily I just stumbled upon your site tonight & I'm absolutely thrilled. Im so happy that I dont have to do that discard business & feeding every day anymore. I actually started a Lievita Madre so I can make authentic Italian panettone. It looks beautiful & I cant wait to make it. Im actually ready now..& i should probably just use that starter for everything but right now it's strictly for panettone 🤞
I’m so glad I found you!!! Definitely going down the rabbit hole and watch your other videos!
I’ve tried several times unsuccessfully in the past, so I cannot wait to try your method here! My house stays somewhat cool, around 70, probably a little too cool. I may have given up too soon. Thanks for a great video, and several good chuckles!
Hi Ben - I'm new to your channel and am thrilled to have found you! I love learning the science behind how things work and thus far, you're the only one I've found that teaches that part. Your method in this video is so straight forward - I'm starting my starter tonight. I tried this once before based on someone else's teaching and thought the starter failed however, based on watching your videos, I should've let it go longer. Hands down, you've been the best teacher I've found for making sour dough starter. Thank you for sharing your knowledge.
Excellent vidéo. I love the fact you go in depth, instead of making 5 minutes of clips. One thing however.. aluminum does not rust... but i doubt these covers are aluminum.. Why not use cloth covers? There are a lot of them on Amazon, with an elastic to keep them tight
Aluminum does not rust...but it certainly oxidizes. And most jar lids aren't pure aluminum. And if you've ever maintained glass jar lids for more than a few years, you know they rust like crazy after awhile.
Cloth covers are not good for this "lazy" method, because they invite air circulation, which can cause a crust to form on top of the starter, as well as allow mold spores to penetrate. And mold LOVES starter that's not yet acidic enough to protect itself from invasion. The starter, in this method, needs to be covered to prevent air circulation...but not be air TIGHT, which can allow a pressure buildup.
I am new to bread making especially sourdough. I was always afraid of making sourdough starter and maintaining it, but your method seems so easy. Love the lessons you provided. Thanks ❤❤❤
Thanks Ben, as commented on your other video, I have NEVER made bread before YET ( age 55 ) . Thanks for DIRECTING me to THIS video on HOW to make "STARTER". - will do!
JoAnne
Found your channel by accident, popped up when I was watching videos on sourdough. I love sourdough bread and have decided to try and make my own. You make it look easy, and gives me confidence to try. I watched you on master chef and it was a sad day when you were eliminated. As soon as I get my scale I will be starting my starter. Thank you for the videos. I will be watching all your videos.
Thanks, Audrey!!
Hi Ben, I started my sourdough starter from plane white bleached flour, because that is what I have until I run out then I will go unbeached organic. Anyway, I just want to say I am pretty happy about it. That was 4 days ago and my started is about a third or more of the quart jar so far. It is bubbly and it has a layer of hooch near the bottom that is caramel color. Thank you ! I will be able to start the second faze this coming weekend.
You. Are. The. Best! Thank you for your time and knowledge!!
Oh my goodness! You made this actually make sense and so much simpler for me as a BEGINNER! I've saved your videos for when my starter is ready. Thank you!
Thank you Ben. You are an excellent cook and Sourdough instructor. I have seen few of your videos and I everytime I learn more of your tips! I am a subscriber already.
Thank you so much!!
I just came across your channel since picking up an interest in sourdough. I love your videos and scientific explanations ! I started a starter with this method right after watching. I named it Ben Starrter ❤
I love it! Thanks, Sharon! (I love your TH-cam handle!)
@@ultimatefoodgeek thank you! I do a lot of crochet work but love the play on words for something totally opposite. Again, thanks for such wonderful and informative videos ☺️
Wow, I'm brand spanking new to the world of sour dough and starter, can't wait to give it a try thanks so much for the simple process and recipe. I've always been put off trying in the past because it was just soo over the top, like what! Any who, wish me luck. Awesome videos, thanks a heap.🙂❤️🙏
I'm in! You just convinced me to try it. Started my first little baby starter today. 01.21.2025
Hurrah! What will you name it?
Nothing gets me more excited about bread than this man
You might be gay
I started mine yesterday ... many days to go but I see tiny bubbles forming! Exciting!
Thank you for your videos! I appreciate you taking time to explain the science part of the process. So many people don't know about this, and it really does help with troubleshooting when things go wrong. Plus, it's fascinating for us science types!
Regarding the hooch, I thought I'd share my grandmother's story. She and my grandfather spent their young adulthood (some time during the 1920's - 1930's) in a PNW community logging camp, and sourdough was her primary source of bread leavening. When I was 11 or so she handed me a container of starter and a book of sourdough recipes. She warned about hooch, instructing me to stir it in, but she also told the story that in her camp days some of the loggers would drain it off of sourdough starter for a cheap alcohol source! I guess they thought it was alright in a pinch!
HAHAHAHA... great story!!!
I saw one of your videos for the first time today. REALLY enjoyed this! Your personality and teaching gift are great!!
Oh, I am so happy to find you! I have mature starter, but needed to know how to increase it. This video was Soooooo informative. Thank you so much!
thank you for this. I've made a number of attempts at making starter and have become bogged down in complicated schedules of discards and feedings (and folks who have you measure ingredients) resulting in multiple failures. I will be trying this and hope to have many successful sourdough bread loaves to show for it. Thanks again.
Exactly the same here 😂. I have read and watched numerous videos and became mind boggled at all the information 🤦♀️. I watched Ben last night late after stumbling on his lesson. I told my husband this am that I had watched a video on sour bread starter, he raised his eyes as if to say, here we go again with starters, but………. i feel I could attempt this 😳🤔. Especially as you do not need to keep feeding the starter, anyway fingers crossed 🤞🏻😳
I'm from the UK, you have given me the courage to 'try again'..if it works I'm going to call my starter Benny!
Huzzah!!
Thank you thank you so much. I watched your video earlier on how to make sourdough bread and oh my gosh I can’t wait to try it. I just was going through and saw that you had this online how to make the sourdough starter you’re awesome. Have a great day.
Your video on making a starer from any flour got me started during COVID. I thank you, my husband thanks you. I’m still making a couple loaves every other week. I’ve branched out too, using my starter to make whole wheat sourdough sandwich rolls (it has some regular yeast in it too). I don’t buy bread anymore. Once I got on a baking schedule it became easy. Homemade bread is tastier and healthier. Thought for new videos, other recipes we can make with starter.
Such an encouraging comment. New recipes are already being filmed and edited!
I baked great sourdough for years then hung I my hat due to the need (I thought!!) to maintain an active starter. After watching Ben’s entire sourdough bread tutorial & hearing that starter can rest in the fridge for ages unfed and still make great sourdough, I’ve decided to give it a go. I’m very excited to get back into sourdough baking again without all the starter maintenance. The science is very cool as well!!
Welcome back!
@@ultimatefoodgeekI mixed a new basic starter using your instructions. It’s day 3 - 5 to go before the next feeding. It finally double at the end of day 2 probably due to a cooler than usual kitchen. We’re in the 20s at night here near Seattle (down to 60 indoors when the heat’s off at night). Happy to be back in a low-maintenance sourdough routine 😊
Thank you!!!! I have been on the fence about getting started. Everything I have seen made it overcomplicated and I hate the thought if discarding all the time. You have given me the courage to give this a try. Keep the videos coming please. I subscribed to your channel and look forward to some great recipes once I get my starter going 😀
Can’t wait to get started with your method! I’ve tried sourdough several times, but have never been able to keep up with the crazy feeding schedules that most recommend. I know I can do this now! Thank you, Ben!
Wonderful. You are so clear and precise
Wow! Just what I needed. Thank you so much for the great lesson. I can't wait to get started on my starter, lol. New to making sourdough, so I'm soaking up and sharing your lessons and advise. ❤❤❤❤
GREAT video Ben, Thank you for your time to share with us. I will definitely be trying you plan out. I NEED easy.
I am so glad that I have found your channel as well. I have been struggling the past two weeks to create an Einkorn flour sourdough starter. I was using a method that was posted by a different vloger. I have gone thru SO much Einkorn flour (not cheep by the way) with puny results. Their version uses volume, not weight. So far after only day 3 of your method, the starter is looking fantastic. I can't wait to actually bake a loaf bread. Thank you.
Volume is NEVER THE WAY to do ANY kind of baking!
Starting my sourdough journey today because of this video!
Good luck! Come back with a new comment if you run into trouble. I'm here to help!
Thanks for opening my world to sourdough bread!!! I am just getting started and I'm so glad to meet you!!! I shared this with my daughter, who is also brand new to this process! Looking forward to baking my loaf!❤🎉😊
If you run into trouble, post a NEW comment on the bread video, and I'll be happy to help!
I was always scared to start this journey but watched you so I just started mine tonight. I measured just as you said. But it seems thick. I used wheat flour.
Whole wheat starter will be thicker, as whole grain flour absorbs more water. Don't worry...you'll be fine!
OMG, I wish I could attach a photo of my first sourdough bread since my "Miracle" grew so strong, took five feedings to get her strong and baby she is! This first beautiful creation bread also she more than doubled within 14 hours, AMAZING! Thank you, so much young man, this starter is way better than the starter I was using which I purchased it from another. YES! I have NEVER made such a beautiful bread...until now thanks to you!
OMG, the flavor is divine! Never have I ever made such a BEAUTIFUL loaf! QUESTION: years ago, before you disappeared, I remember a hack for the dough that sticks to the Dutch oven, which I purchased according to your recommendation a four quart and is a perfect size for bread making for me. It did stick horribly, you said just let it cool completely and try to remove it. I added olive oil pouring small amounts down the side all around the bread, after about an hour I was able to release her for cooling. What is your suggestion to keep it from sticking in the first place? I did oil the Dutch oven prior to placing the dough inside.
Try a baking spray. These contain emulsifiers that help the spray stick to the sides and bottom of the pot, rather than just pooling and getting absorbed by the loaf. Or...use parchment. I don't like it, and it's expensive, but I don't have trouble with sticking. If you serially have trouble with sticking, it's more about your Dutch oven's ceramic characteristics. (I have 4 Dutches, and none of them stick serially. But I use spray.)
@@ultimatefoodgeek Are baking sprays an oil and flour? I did purchase a baking bread mat, I forgot to use it, but it helps for the bottom but not the sides which was my bigger problem. My dutch oven is Cuisinart for at the time (a few years ago) you suggested a dutch oven was available on Amazon. The one you have on this site is a different brand, is there really a difference? If so, I suppose I could break down and get it now that your suggestion is available.
Nope not available again just looked.
COOL, I am going to make some fresh starter because you shared how to do it easier. My starter from years ago has been just fine, but what the hey, I want to get back into making my own bread once again, even broke down and got your scale even though I have one, but it takes normal batteries not those round ones that are hard to get in Mexico and AC adapter, heck I will save money in the long run here. HAPPY YOU ARE BACK. Hugs comin' at ya!
I agree re the scale. I live in MX as well 🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
@@lucillevanhouten6848 VIVA MEXICO 🥰
Thank you for the science behind sour dough starter! It does help to know what I'm creating and what I will have in my frig.
Grandma had chickens to eat all the wasted breads 😂 so she probably didn’t speak about it too much. I currently have the 8 starters going from your 3 part series - all doing excellent. I’m trying to find the San Francisco taste if I can. Today I made the 1st dough, yayyy me!! Tomorrow we eat 😋 Thank you a bazillion. Now I’ll begin the 9th. LOL.. I have a less busy refrigerator in the garage to store them in👌 may give a few away as well ❤ edit: may combine a few too 😂
You are an amazing human to juggle 8 starters! 😅😅😅
Right on grandma did have chickens and now I do too so if I screw up I feed the bread to the chicken nuggets 😂😂😂😂
Wow 9 starters, I don't even have one, that is awesome! I will make a starter eventually!
Blessings 🙏
Love how you make it so simple to understand. I'm new to sourdough bread and I am ready to make my first starter
Long time, no see!! Welcome back 😁
After coming to terms with my own impatience and ordering several successful starters online... I decided to truly commit to growing my own. I live in central Florida and late October is still warm, so I left the initial flour water mixture loosely covered on my lanai. Hooch formed by day 5. I did the first feeding- fully incorporating the initial hooch--- and hooch formed within 12 hours, but I won't be able to feed again until tomorrow. I'm going to trust the process, because I want a starter that is unique to me and where I live.... will keep you posted!
Yes, let us know! "Loosely covered on the lanai" can mean a potential mold farm, depending on HOW LOOSELY it's covered. If you get mold, start over and leave it in the kitchen, more securely covered, just not airtight.
Sourdough is better for people with IBS and easier to digest! I am so excited to try this! Thank you for this, as I have never made it! BTW…..love your hat or whatever it is🤭adorable! Warm greeting’s from Canada!❤
Hi Ben, new to your channel but so glad I found it! I just mixed together my ingredients to see if my starter is ready. I do have a question, I did watch your video on how to do a loaf as well and my question is can I do this in a stone loaf pan that has a lid and would I need to adjust the heat if so? Thank you for your time and keep up the videos!! :)
No need to adjust the heat. But you may find that you need to score the loaf before the second rise, as your dough may contact the lid as it rises. So if you pull off the lid to score the bread after the second rise, you may deform or deflate the loaf if it's contacting the lid. (Or just let the bread split however it splits, rather than scoring.)
Love your videos... you have inspired me to give it a go.... I currently have a starter from a friend and it has been fed once and will give your recipe a go once it has calmed down a bit. Please keep the videos going 🙏
Good informative video. I recently tossed out some unsuccessful starter and have been looking for another recipie that was not complicated. This fits the bill. Just waiting for my sourdough starter jar to arrive and then I am going to give it a try, along with your bread recipies!
Hi Ben, thank you for your awesome videos. I started my starter and first few days it was growing a lot and developed hooch, so I did first feeding. It had no growth, only fluid on top. Next two days, fed and still no activity.. is this normal ? Thx!
It's normal. High acidity starters don't rise much. Test with the discard from your 4th feeding. If it doesn't double a loaf in 24 hours, switch to a 24 hour feeding cycle and give a few more feedings before testing again.
@@ultimatefoodgeekThank you for the info! I just did third feeding, and going to see what happens in next few days. When should I expect it to rise after a feedings? Also do you recommend a starter warmer? I put my starter in the microwave because the kitchen is so drafty and cold! Discovering your videos on sourdough was a breathe of fresh air after I was struggling with the intense overwhelming world of sourdough. 😊
Oh my goodness THANK YOU so much for sharing your knowledge this way 🙃😁 I've been searching for months to understand the sourdough starter. I've been through so many trials an errors 🤯 Got discouraged, but decided to give it another try and then I find YOU that explains it the way I needed to have my light bulb turn on lol 💡🤔😁
I’m excited to try your sourdough bread because it is so simple but I’m worried my starter isn’t right. I had lots of hooch on it after a week but it has not risen at all with my first few feedings.
Your starter will not rise if it is very acidic. Do all 4 feedings. Then pull off 4oz to test a loaf.
@@ultimatefoodgeek I've done the 4 feedings and can see that it rose to double in less than 24 hours (and fell again Mine doesn't have all those bubbles that yours has. I'm going to wait for one more feeding at least and hope I don't ruin it! It is pretty cool in my kitchen. THANK YOU for sharing your knowledge!
Thank you for the video. I did the 2nd day feeding yesterday.Looking forward to making bread at home and possibly sharing.
Ethel. My sourdough starter is now named Ethel! Thank you so much Ben!
Loved watching this. You made it simple , entertaining and educational. Thank you.
Thank you for this video!
I am on day 3 of the process. The starter is bubbly and has doubled. There is a layer of liquid at the bottom of the jar. Should I do something about this liquid?
No, you're right on schedule. Follow the recipe.
I've started bread baking using a 24 hour old poolish using 1/2 the total flour
and all the water in the recipe. 50% white 50% whole wheat. Wonderful flavor
and more healthy than 100% white.
This made the whole process look so much less scary!! I’m so excited to start!
I was gonna ask about spring water and then you addressed it lol I'm blessed because our property has a spring house, and so i have 24/7 access to spring water 😊
That is TRULY a blessing!!!
I looove the science! Thank you !
Another great video! I love, love, love all of the science and practical knowledge you share in your videos. You give me the courage to do this.
You can do it!! Come back and post a new comment if you run into trouble.
For my first starter I found someone who said to discard the hooch, so I did. Now I’ve found two people who said not to. Unfortunately, I didn’t see your video until after the fact. I’m assuming that since I poured off the hooch my starter is no longer 100% hydrated even though I always measured the flour and water when I did the feedings. Should I make any water adjustments?
Yes, you have underhydrated starter. Which is better than overhydrated. Underhydrated loaves rise beautifully. Through future feedings, your starter will come back closer to 100% hydration, so I recommend to just continue using your starter until you get low and need to make more...rather than try to guess at how much hooch you poured off and add a random amount of water. Then, you'll risk OVERHYDRATING your starter, and that's when recipes like mine begin to fail.