STEP-BY-STEP SOURDOUGH FOR BEGINNERS: How to Make Sourdough Starter & Sourdough Bread, by Lauren I A Bright Moment on YouTube. 12 min 10 s.
- Video length
- 12 min 10 s
- Time to do it
- 7 days
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Mix 50 g whole wheat or rye flour with 50 g room temperature water in a glass jar. Stir until no dry flour remains.
Loosely cover the jar with a cloth or set the lid on without sealing it. Leave it at room temperature, around 21 to 24 C.
Once a day, scoop out half the starter and stir in 50 g flour and 50 g water. Keep the same flour mix each time.
Watch for bubbles, a sour smell and a rise within 4 to 8 hours of feeding. That means the starter is active and ready to bake.
Mix 100 g active starter with 350 g water in a large bowl. Add 500 g white bread flour and stir into a shaggy dough. Rest 30 minutes.
Add 10 g salt with a splash of water and squeeze it through the dough until fully combined.
Stretch and fold the dough every 30 minutes for 2 to 3 hours. Pull one side up and over, turn the bowl, and repeat around the dough.
Shape the dough into a tight round, place it in a floured bowl or basket, cover and let it rise in the fridge overnight, 8 to 12 hours.
Heat a Dutch oven to 250 C. Score the top of the loaf with a sharp knife, lower it into the hot pot and bake covered for 20 minutes.
Remove the lid and bake another 20 to 25 minutes until deep brown. Cool on a rack for at least 1 hour before slicing.
Tips and common mistakes
Use filtered water if your tap water is heavily chlorinated, since chlorine can slow the starter.
Keep the starter warm but out of direct sun; a cold kitchen makes it take much longer to become active.
The Dutch oven is very hot, so use dry oven gloves and set it on a heatproof surface when you open it.
If the starter smells like nail polish or develops pink streaks, throw it out and start again.
Questions
How long does a sourdough starter take to be ready?
Usually 5 to 10 days at room temperature. It is ready when it doubles within 4 to 8 hours of feeding and smells pleasantly sour.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a stronger rise. Whole wheat or rye is best for starting the culture because it carries more natural yeast.
Do I have to discard starter every day?
You can keep a small jar and discard half before each feeding. The discarded starter can be used in pancakes or crackers instead of thrown away.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
