Please teach me how to make sourdough starter!!

mammala120

Wed, Mar 16 2022, 11:31 pm

Please. I tried to follow online but they all seem so complicated. Please teach me how you do it. I need to get a scale. Please tell me which one. Digital or some other. I want a simple step by step instructions please.
Thankyou.

torquoise

Wed, Mar 16 2022, 11:43 pm

I followed a tutorial by Joshua Weissman, which you will need rye flour for. It makes a strong, hearty sourdough starter.
But I highly recommend Emilie Raffa's book "Artisan Sourdough Made Simple" Her starter requires only all-purpose flour, and all the recipes in the book are simplified so you don't have to be busy for 2 days straight making a load of bread. She splits up the work into realistic time frames so that you can have a life (full time working moms included) and still make sourdough bread.

https://smile.amazon.com/dp/16.....CPK3Z

Oif.Simchas.

Thu, Mar 17 2022, 1:49 am

Best thing I ever did was get a piece from a friends starter..she got hers from someone else as well. A good starter is what makes the bread. Been baking for years since then and selling to cleaning lady in a triple locked container for Pesach . I buy it back from her and she brings it back when we’re done cleaning away

sky

Thu, Mar 17 2022, 1:57 am

I used reg flour and a cheap digital scale.

Mix equal parts flour and water. Let’s say 2 oz. each.

every day throw away starter - leave 2 oz behind. Add equal flour and water. So 2 oz water and 2 oz flour.

Every day 2 oz starter. 2 oz water. 2 oz flour.

Zero out the scale before adding next ingredient so it’s easy to calculate.

I use a deli container. Cover lightly.
You should see changes quickly but depends on weather.

(Ppl say to feed every 12 hrs but feed once once a day worked for my starter)

#BestBubby

Sun, Mar 20 2022, 3:27 pm

sky wrote:

I read that instead of throwing away the excess starter to save it and use it in baking pancakes or other baked goods, as it is full of healthy pro-biotics.

Pandabeer

Sun, Mar 20 2022, 6:36 pm

Good tip I got- leave you starter behind the run and cover with towel or pan for some warmth
It's really easy to make - just needs attention

mommy#1

Sun, Mar 20 2022, 7:17 pm

I have starter now, got from someone, but I don't sell real chometz on pesach so I'm thinking that I'll make my own after pesach.
My question is, every day I leave it out and add flour and water, right? Never goes in fridge. But at what point do I put it in fridge and only feed it once a week? Like mine now is in fridge and I don't feed it daily

sky

Sun, Mar 20 2022, 7:20 pm

mommy#1 wrote:

Mine took 3 weeks to really be strong but I think it was bec it was the winter and cold. In the summer it might be 2 weeks.
I think you judge by how it is doing-how healthy it looks.

mommy#1

Sun, Mar 20 2022, 8:09 pm

sky wrote:

Mine took 3 weeks to really be strong but I think it was bec it was the winter and cold. In the summer it might be 2 weeks.
I think you judge by how it is doing-how healthy it looks.

Ok tysm!

out-of-towner

Sun, Mar 20 2022, 8:19 pm

I saw an ad in one of the Frum magazines a month or so ago for someone who sells dried Sourdough starter. I saw the ad it on Shabbos and haven't come across it since. Anyone know what I'm talking about?

tothepoint

Sun, Mar 20 2022, 8:33 pm

I followed the instructions in this video and had a healthy starter in about 10 days. Used ww flour.

https://youtube.com/watch?v=A_PghQtLZtk