Step-by-step guide to maintaining No Discard SOURDOUGH STARTER for beginners +Sourdough bread скачать в хорошем качестве

Step-by-step guide to maintaining No Discard SOURDOUGH STARTER for beginners +Sourdough bread

In this video, I’m sharing one of the best no-discard sourdough starter recipes, along with a no-knead sourdough bread recipe. This recipe is from Dear Grandpa Baker and has been tested in different regions with great results. I hope you give it a try and enjoy the process! If you have any questions, feel free to ask in the comments. You can also share photos of your starter during the different days in the community post for this video so we can go step by step together. It’s not complicated to make and is easy to follow. Just follow these tips for better and faster results: 1. Bread flour should have at least 12% protein. 2. Use high-quality rye flour. 3. Your jar should be tall and narrow with a base no wider than 8 cm. If you can’t find one like that, a 1-liter jar is the most important part. The lid should be wood, plastic, or just a piece of cloth. Always leave the lid loose. 4. Before starting, sanitize the jar and tools by boiling them in water for 5 minutes. Let them cool completely before using. Never use soap or detergent. 5. Use dechlorinated water—just leave tap water out for 30 minutes before using it. 6. From day 1 to 5, stir the starter every hour for the first 3 hours after feeding. This step really helps it grow faster. 7. On days 6 and 7, stirring once a day is enough. 8. You can use the leftover starter from day 6 and 7 for baking things like pita bread, pancakes, or even classic sourdough. Just keep in mind it might taste sour, depending on your taste. 9. For storing in the fridge, feed your starter with equal parts water and double that amount of bread flour plus a little rye flour. Let it rise to its peak, then store it in the fridge. With this method, my starter has lasted up to a month without going bad. 10. The most important way to know if your starter is fully ready is that it should double in size within 4 hours and have a cheesy smell. That’s why we continue the process until day 7. But if yours doesn’t meet these signs, just repeat the day 7 feeding until it does. 11.To make the bread, the dough needs to become smooth and well combined. You can do this with coil folds or by using stand mixer with a paddle attachment. If needed, you can do one or two extra coil folds. Share this video with your friends and family, and if you’d like to support my channel, please like and subscribe! Day 1: 25g rye flour 25g chlorine-free water Day 2: 15g rye flour 15g bread flour 30g chlorine-free water Day 3: 25g rye flour 25g bread flour 50g chlorine-free water Day 4: 25g rye flour 25g bread flour 50g chlorine-free water Day 5: 50g rye flour 50g bread flour 100g chlorine-free water Day 6: 50g of the starter 70g bread flour 30g rye flour 100g chlorine-free water Day 7: 50g of the starter 20g rye flour 80g bread flour 100g chlorine-free water Sourdough Bread ingredients: 350g bread flour 25g rye or whole wheat flour 8g salt 260g water More Sourdough Recipes: Same-Day Sourdough Sandwich Bread    • The best Same Day Sourdough sandwich bread...   Sourdough Focaccia    • step by step guide for baking a sourdough ...   Classic Sourdough Bread    • Cocoa Sourdough bread Full process | Bubbl...   Timestamps: 0:00 tools for sourdough starter 0:21 Day 1 1:38 Day 2 2:47 Day 3 4:13 Day 4 5:06 Day 5 6:47 important 6:48 Day 6 8:55 Day 7 9:43 Sourdough Bread 9:44 Making levain to bake 11:22 autolyse 12:55 feed the starter for fridge 13:48 making dough 15:18 first coil fold 15:49 second coil fold 16:19 shaping 18:56 overnight ferment 19:23 Baking Day #sourdough #sourdoughstarter #sourdoughbread brot sauerteigbrot