EASY SOURDOUGH STARTER | Ready in 5 Days!

[@gailross6813]

Love your tutorials Chris, I have a better understanding of making sourdough bread now and use your recipe… my bread is lovely and tasty. Thank you ☺️

[@lilicandy9911]

Thank you so much Chris . You’re the best always🙏

[@irishbakerabroad]

No problem! Thanks for taking the time to watch it. Best of luck! ☘️

[@georgiechorley2439]

Thanks for such a great step by step video

[@irishbakerabroad]

@@georgiechorley2439 No problem! ☘️

[@SuzianaBella]

Thank you for the tutorial, I know your recipe and ingredients are easy to get and I can see how beautiful the bread yummy 😋

[@irishbakerabroad]

No problem. Thanks for watching ☘️

[@aireenmaway815]

Thank you for sharing Chris ☺️

[@irishbakerabroad]

No problem! ☘️

[@luluk422]

Thanks for this video. I was looking around for someone that used grams and ml. Most of them used grams for solids and liquids! ie 50g flour and 50g water. I just couldn't get my head around that 😂. Also tnx for the heads up that after a few days the activity could slow down but keep going. Day 4 now and it's in the warmest part of the house - hot press 😄

[@irishbakerabroad]

Lovely stuff! The main thing is to keep going and don’t give up on it. Heat is key 👌🏻😊

[@bessaimen8544]

Thank you from algeria

[@LindaL-jz3gx]

You have used rye flour but can you just use bread flour throughout the whole process? TIA

[@irishbakerabroad]

You can yes. Rye flour has a lot of nutrients and fiber which will will give it a good headstart ☘️

[@LindaL-jz3gx]

@irishbakerabroad Awesone, thank you so very much!

[@irishbakerabroad]

@@LindaL-jz3gx No problem Linda! 😊

[@lesleywilson4714]

Can you do a recipe for making gluten fee bread? Thanks❤

[@ensithepoet]

What do you do with the rest of the mixture you use every day?

[@irishbakerabroad]

Sorry what do you mean? 😊

[@Stickymicky25]

First time trying a starter... it was quite active on days 2 & 3, but days 4 and 5 very little activity, but there is activity if small... should I just keep going with daily feeds to allow it to settle until it doubles in size?

[@irishbakerabroad]

What temperature are you making it at?

[@irishbakerabroad]

If it’s at a nice warm temperature just keep going with what you’re doing and it should be grand 👍🏻

[@Stickymicky25]

@@irishbakerabroad it’s just been in the kitchen, so daily temps of mid 20’s…

[@irishbakerabroad]

@@Stickymicky25 Yeah just keep at it then. It can get a false rise in the start then die down. It’s just figuring itself out. Continue with it 👍🏻

[@Stickymicky25]

@@irishbakerabroad just like to thank you for responding, I kept at it… and on days 7 & 8 it’s been booming!!! Now ready for the fridge and my first bake! ❤️ 🍞

[@patriciagimay9195]

Hi Chris I am a little confused. I am making the starter I am at day 3 and it is lookin good. My question is after the starter is good to go for making the bread you say after taking out the 25 grams of the mother and making the leven with it the mother goes back in the fridge does that mean you start making a new mother starter when what you have in the original starter in the fridge is empty after you have taken the 25 grams from it to make your leven each time you bake.?

[@irishbakerabroad]

Yeah, you just feed whatever you have in the fridge “The Mother” the same way as making the leaven when it runs low. Feed it at least once or twice over a period of two weeks 😊

[@raymondgimay4642]

@@irishbakerabroad Thank you Chris. Blessings Patricia

[@jenniferfullam206]

Another question on this, when you feed the one in the fridge, do you need to leave it out over night? Or is it ok to feed it and throw it directly back into the fridge? Just heard it stays dormant in the fridge so wondering would it grow on what you’ve fed it in the fridge,m. Great videos, thanks. Maybe a video on feeding the one in the fridge?

[@jenniferfullam206]

& just to add to that sorry 😂, your basically just popping in 50g like warm water and 50g of bread flour into the “mother” and stirring it into what’s left in that jar? Do you have to leave the mother out for any time so it becomes not dormant to activate it somehow to feed it? Thanks a mill ☺️

[@abbiezzz3887]

Hi! I made my sourdough starter 10days ago with dark rye and whole wheat flour, after 8 days when it becomes stable, I try to change it to 50% strong white flour & 50% whole wheat flour, after that is not growth so much and the bubbles are less then before…which strong white flour you recommend? I use doves farm but not working, my starter only have bubbles on top, the rest of the bubble are gone, the original one, can I keep feeding with whole wheat flour? Or I have to change it to strong white flour? Many thanks!

[@irishbakerabroad]

@@abbiezzz3887 You don’t have to change it. It’s optional. What temperature are you keeping it at?

[@abbiezzz3887]

⁠thank you for your quick response! I keep it in my oven with light and cup of hot water, so I can use my whole wheat flour to feeding it in the future? I fount out when I feeding them with whole wheat flour, their bubbles are bigger and looks great! Thanks!

[@sineadmc5141]

Don’t mean to be a dope but to you keep throwing out what in the jar as you add it to the new flour mix?

[@irishbakerabroad]

Not a dopey question at all. Yeah throw it out Sinéad every time you feed it. After about a week instead of throwing it out you can use it in things like pancakes and stuff to add a bit of flavor 😊

[@sineadmc5141]

@@irishbakerabroad dying to try it!! 💪🏻

[@irishbakerabroad]

@@sineadmc5141 Go for it 💪🏻 Any hassle just give me a shout ☘️

[@norkhamsiahzainalabidin2313]

Pls share the ingridient

[@irishbakerabroad]

Yes, it’s written in the description under the video ☘️

[@tombraddish3957]

You only use 25grams each time in the starter and get rid of rest u are not using,