Hey guys , it's Katie and today is a brand new day and I thought it would be really fun if I made my own starter for sourdough bread from scratch .
Let's call my friend Marissa who makes bread for a living and she's gonna help us figure this out .
Let's do it .
Hey , hello .
How are you ?
I'm great .
First question .
What is a starter ?
So a starter is just a mixture of flour and water and it's what you're eventually going to use to love in your sourdough bread .
I use a mix of 100 g of warm water , 50 g , whole wheat flour and 50 g of bread , flour .
I'm gonna mix it up and cover it with a lid .
Then I put a rubber band around the outside to mark movement .
You're looking for consistent rise and fall of the starter .
Let's walk through like what that first week is like ?
We're gonna check in on the starter .
I'm gonna take a look at it and I'm gonna see if there are any signs of fermentation .
I'm looking for a sweet funky smell .
See if there are any air bubbles and if we're seeing those bubbles , we know , it's time to give it feeding .
If you still don't see those signs , you can wait another day .
The feeding is when we discard a lot of the starter from the container and we feed it fresh water and flour and that allows the colony of yeast to grow within the new flour and water .
Keep doing this process daily for about a week .
It's possible that it could take a little longer though , depending on your environment .
This is super helpful , Marisa .
I'm gonna get to it .
Get in it .
I'm excited and check in with me during the week .
If anything that I will check in with you , I , you know I'll need to .
OK , after talking with Mersa , I'm gonna start my starter first .
I have a scale .
This is just gonna help you measure a lot of bread recipes are in as you can see grams or ounces .
A scale is awesome to have .
I've got a clear container that I'm gonna put it in .
Tear this .
So this goes to zero and then I have some wheat flour and I have some bread flour and some water .
Well , I'm gonna set this on my kitchen counter because it's pretty warm in my kitchen day one and done .
See you tomorrow .
It looks like it rose like up just a tiny bit .
Oh , you guys can see those bubbles that are going on there .
So definitely have some life .
It has a little bit of sweetness .
I definitely think like Marisa said , we should wait another day and check on it and we'll see you tomorrow .
Yeah , I just got out of the shower and I saw my starter and I'm pretty excited .
Take a look at it .
Oh , it's so alive .
It was pretty warm because I shot in my kitchen yesterday .
So I think that really helped look inside LA o who ?
All the bubbles .
So , since this is going strong , Marissa said we need to discard almost all of it .
We're gonna keep two tablespoons and I'm gonna give that 100 g of water and 100 g of flour .
And then with the disc card , you don't have to throw it away , you can cap it , put it in the fridge .
I'm gonna use it for pancakes tomorrow morning .
Bye day three .
It's another morning and my starter has risen again .
Not quite as fluffy , but it looks like it came up .
You can see that line right there and it kind of shrunk back down and there is a lot more bubbles .
Oh , definitely more sour smelling today .
Still sweet , but it's got more sour in there .
So I'm gonna discard all of this except two tablespoons again .
I'm gonna add 100 g of warm water , 100 g of flour and I'm gonna make pancakes with this discard and my discard from yesterday .
Who , how do you get it ?
More round Chris is filming my husband .
Show yourself .
Oh , yeah .
All right .
What are you ?
Good for you .
Those are really good .
There might be more of like , um , I had whole wheat pancakes and they're kind of more like that .
It's really good .
I think they're great .
How's it going ?
It's going , I'm checking in because it's day five and I'm just not getting like , a lot of movement on my starter and I don't know if it's because it's so cold in my house right now .
Yeah , I think like you could wait for a little bit more bubbles on the top .
Um , those signs that we've talked about and then feed it , it , it will start to level out .
It's still really new and young and like burning the process .
Ok , great .
All right .
Well , I'll just keep , I'll keep going .
I'll keep observing it .
Good luck .
All right , bye .
So it's day 75 and six .
I just left this guy alone .
Marisa said if it's not really rising that much , let it sit and do its thing before you feed it .
But now today on the seventh day it has a lot more action going on .
So I'm gonna discard most of it , especially because I let it sit for two days and then I'm gonna feed it again .
100 g of water and 100 g of flour .
And then I think that we're gonna have starter that I can make bread with like tomorrow .
Hey , everyone .
I know I said I'd be checking in with Marissa tomorrow , but I just , I had to show her my starter today because it basically doubled in size just so , you know , like day five and day six .
Like not much was happening .
There wasn't many bubbles on top today .
I had all these funky bubbles when I opened it up and then I fed it .
I mean that to me , it sounds like you're being intuitive like we can save feet every day .
But those first few days , like if you wanna let it go a little longer to see a little more of those signs of funkiness before feeding sounds like you did the right thing because look at it now , right ?
As long as you don't see any like black mold , if it's like a sludgy brown , black layer that's called Hooch and you can like , pour that out .
But if it , it's fuzzy at all black mold blue , unfortunately , you might have to start over it , but it , this , this is looking great .
Let's just try the float test .
Get a cool cup of water and a spoon .
OK , on it .
I'll be right back for the float test .
You're gonna take a clean scoop of the starter and then you're gonna put it into the water and when I say clean scoop , it's just what you did .
We're , we're trying not to like stir it up because you want to see those bubbles .
Oh , it's so floating .
Oh my gosh .
Oh my gosh .
I wish I could be closer .
Oh , it's just kind of fun to do , but I don't wanna waste my starter .
What should we name this baby ?
The name Priscilla came into my house .
Oh , Priscila .
I love Priscilla .
This can definitely be Priscilla .
Do you think she'll be ready to like mix and make a loaf , like in a couple days ?
Yeah , I think we should give it a shot .
Let's say after you make that bread , you know , you're not gonna bake for a few weeks .
What I would do next is feed your starter and then put it in the refrigerator .
You can keep it there indefinitely , just feed it once a week , do a refresh .
So final question .
If people walking , wanna make bread , when should they feed their starter ?
If you wanna mix your bread in the morning , you could feed it right before going to bed about eight hours .
If you wanna make dough in the evening , you could feed in the morning about eight hours .
You just need to make sure it passes the float time .
Marissa , this was so helpful .
Thank you so much .
I'm so proud of myself and Priscilla .
I hope you guys tried this at home .
If I can do it , you definitely can do it .
And if you guys have any more baking questions , hit Marisa up at Baker Buoy on Instagram .
And check out our bread making video when that comes out and make a loaf with us .
Peace and love , peace and love .
Peace and los .
All right .
Uh I'll see you later .
Oh yes .