A Frenchman's Guide to Making Sourdough Starter

How to make you own sourdough starter and prepare yourself to make the best BREAD ever. If you never made bread before, that’s where you should start.
Sourdough Flavor : Rich and complex. It has wider array of flavors than a classic Baker’s Yeast Bread.
Sourdough Texture : Crispier crust, it has a more chewy crumb inside, not compact cause it can have massive air pockets inside, but just more intense.
Sourdough Shelf-life : It lasts longer than baker’s yeast bread,
Sourdough Nutrition : You get loads of benefits from eating sourdough bread, including gluten stuff.
You now see the big picture, so here is how to make sourdough.
***********************
* LOVE & SUPPORT *
***********************
Support my work on : / frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : kzbin.info_cs_p...
**********
* MUSIC *
**********
Music by JESSE JAMES - Roufianos
/ ijessejames
ijessejames.bandcamp.com/
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
/ frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
/ frenchguycooking
*************
* TWITTER *
*************
/ frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : www.frenchguycooking.com/the-c...
Lots of love,
Alex

[@macakucizmama831]

Only reason why this channel is not hudge with astronomical number of subsribers is because Alex chosed quality over quantity! Respect

[@FrenchGuyCooking]

+MAcka U cizmama 🙏

[@lala7701]

So true. He could definitely go for a generic - type of videos like how to make cakes and mac and cheese, but he doesn't. It's a rare thing that should be well appreciated.

[@adamchurvis1]

+MAcka U cismama I think you just hit the nail on the head, my friend. I am one of those hypercritical bastards who points out the flaws in technique and content in other cooking channels, but all I can do on this channel is enjoy the ride. Great writing, great presentation, great technicals made straightforward by clear and brief instructions, and an overall attitude that wins time after time. My only hope is that, in the quest for monetization that has ruined the quality of so many other channels, nothing changes here. Thank you, Alex, for all you do and the standards to which you hold yourself.

[@nibalalawadi4399]

I second that.... very well said.. thank you Alex :)

[@vima8680]

did he have to say f--k? AH

[@marcusriste739]

"Smells soft" this man on another level

[@adambuhrer]

h o w bruhhhhhhh

[@maylien]

I made some sourdough (yogurt-based) in 1981 and he's still going strong! Once I left him in the back of the fridge Unfed for 2 years! Took a few days out on the counter with gentle feedings to bring him back. If your starter separates and is grayish on top it is fine, just bring to room temp and feed a bit. However if it turns PINK, discard ! I have another starter based on white seedless grapes from my own backyard that I started in 2013 and she is fine too.( I started this one because I have vegan friends. )I used to use tap water (chlorinated) and had no problems but now I use filtered.

[@FrenchGuyCooking]

great story

[@KnockoutKitchen]

Alex French Guy Cooking I love your channel... and your hair! 👊🏻

[@littlemanzjordan7267]

maylien U should probably throw it out.That thing's older than me

[@koulasirinides7350]

Littlemanz Jordan Viki Hatzivasiliou

[@koulasirinides7350]

Hatzlvasiliou Viki

[@almavogler]

In my grandma's village everyone just gave each other a bit of their dough when they needed it. They called it the "mother". They made bread so often that it worked... Someone always had some mother... Which also means they all used the same starter I guess, so it was a pretty old one... I imagine it's lost now.

[@chroniquesindependantes2038]

Same in my mom's village in Sicily !!!

[@michimini]

In Spanish sourdough is called 'masa madre' which means 'mother dough'. I think this name is lovely.

[@ardius9777]

Sweet

[@CrazyCalabrese78]

Chroniques Indépendantes and my mother’s village in Calabria 🙌🏻

[@msaali3179]

Summary -20,40,80 grams - 1:1 flour: water (1 day wait each) - Stabilisation: 2 tablespoons water and flour added every day

[@youngkevinsmith]

Tks for the summary.thought it was 1-3 days wait after the 20g? Then it was 1 day wait. But maybe this can vary?

[@gattamom]

How to: LEVEL 1 - Day 1 - mix 20 g organic whole wheat flour 20 g tepid un chlorinated water, let sit for up to 3 days. When bubbles appear, around Day 4 - add 40g WW flour and water, Day 5 Add 80 g flour and 80 g water, LEVEL 2 (stabilize) for next week DAILY discard all but 2 tbsp of starter, add 2 +2 using 50% plain and whole wheat flour. MAINTENANCE - daily if possible, feed it 1 tbsp water and 1 tbsp flour, discarding excess everyso often.

[@youngkevinsmith]

@@gattamom Tks. Why discard some? Can u not just keep adding?

[@KingRasha]

​@@youngkevinsmith You're removing the food that it's already ate & adding more food for it to snack on & also, because it will overflow in the container. Just use what you remove in a recipe, or start another starter until you have an army!

[@GG-yo2tg]

@@youngkevinsmith you can also use it in Pancakes and other things If you dont want to discard it

[@MetalheadBuser]

Hex Alex. Greetings from Germany :) Just want to say - this one of the best cooking channels out there. You're making such great videos. You are explaining what and why you are doing and I just really enjoy your stuff. Keep it up!

[@gonewiththewynns]

Wow, nailed it! I'm sure you hear it all the time but one can never hear it enough: I truly enjoy your vids. From one creator to another THANK YOU for taking the time to produce a rediculously fun and educational cooking show. Merci, Na Na (we're currently sailing in French Polynesia and it how they say thanks and bye).

[@FrenchGuyCooking]

My pleasure :) Thanks guys for stopping by !

[@TheStallion234]

So happy you're doing this, Alex. I've recently gotten into bread baking with a sourdough starter and it's a world of difference from other breads.

[@monicamiranda4605]

Please keep cursing and being yourself, it brings authenticity and humor to the videos. Love your passion for sourdough! You are awesome!

[@joewamsley8004]

I don't get the point of the cursing... It just means I can't watch this with my kids and I would prefer to be able to watch this kind of content with my kids. He explains better.

[@AndrewLale]

Only thing I don't like about the videos. Alex is a great personality, and I love his dedication to both science and art, but swearing demonstrates a limitation of creativity. I wish he'd cut it out.

[@matthewbligh1301]

So presumably you’re not going to let your kids read Shakespeare either, just because he used a few curse words? Your kids are going to receive a dull education.

[@PetraDarklander]

Love your content. It's good to see someone passionate about cooking, break it down in a way so it's more approachable to more people.

[@TheaBusch]

I've been looking for while for a good explanation of how to make a sourdough starter and I've almost given up. Thank you so much! I'm very excited for the next episodes of this series!

[@andyn6697]

Started my starter just this morning. Decided to call it 'Alex' bien entendu.

[@Mangrimmy]

Mr. Alex, thanks for your energy and passion for all things flour. You made making sourdough starter so interesting, and easy. Our sourdough just doubled in volume for the first time last night, so this morning my family tried sourdough pancakes for the first time using "discarded sourdough starter". No real recipe just some of this and some of that. WOW! chewy, delicious, moist, YUM! The depth of flavor was unexpected. I will never be able to eat a "normal" pancake again. Thanks for many great videos.

[@Damenumse]

I have been making several experiments with sourdough without ever being totally satisfied with the results. By following your very straightforward recipe I finally managed to get the perfect loaf, I am very happy and very proud. Thank you!

[@MegaVincentChan]

Thank you Alex!!! Your Sourdough series has been informative and very entertaining. I am on Day 7 of my starter, and it is now pretty well stabilized. I will definitely be drying some out and freezing some for future use, as I do not bake loaves every week. You are awesome. Keep up the great work.

[@justaddmusclecom]

One of the most fulfilling things one can make in a kitchen is Sourdough bread from your own starter. I love doing this and I do the same as you lol, as soon as I get to my studio/office I feed it and stir it. I have 2 different ones going and they are months old. I also make savory pancakes when I need to discard some and they taste delicious. Love your video format, looks amazing with the kitchen lab theme.

[@octavio2237]

This series is gonna be gooood.

[@mrfinh666]

"How do you fucking make bread?!" That killed me ahahahahah!

[@jollybigfist]

Alex you're a legend. Very entertaining and informative

[@destravlr]

Entertaining, but no nonsense presentation. Much appreciated!

[@majosalascalderon]

yay new project for the year 😎 merci Alex your videos are the best

[@VinceIsDatBitch]

"They eat, they burp, they fart." Same

[@adambuhrer]

Relatable

[@iamunabuenaventura196]

i transfered from one to another tutorial on sour dough starter but Alex is the best. he makes it so entertaining with balance of educational and funny manner. good one alex 👍👍

[@alflurin]

It's my second attempt at this so I better recheck the proper way to do it. And there no better place on earth than this channel to find that out.

[@slecnaaga3093]

I just love your kitchen equiped in a lab way...long live chemistry

[@juanitaj5248]

A feel good tutorial, loved it.

[@matthewbligh1301]

Superb. Well explained. Great attention to detail. Thanks!

[@johnramirez5032]

I thank you for your really informative video. Baking bread can be frustrating and fun. Knowing what to do is imperative to being consistent.

[@ultraglam9435]

awwwww wheat and rye are adorable 😊 coooool video and great tune!! you are a great teacher alex!!! looking forward to the series 😊👍🙏

[@AndrewLale]

Wheat and rye are adorable? Who talks like that?

[@gabriellavegajones8621]

Because of you I'm on day 5 of my sourdough starter adventure my starter is named Eve. Thank you and I love your videos

[@DAUNsyndrome]

You Are an amazing inspiration, all Love from sweden. Keep up the good work :)

[@rickmilasich7599]

such a charming guy! I have found that if i take his basic recipe and add 100gr more starter and a bit more flour, i get a much better spring and crumb. Everybody who makes sourdough bread has their ideas and many work but i truly believe that the oven, time of working the dough and simply a bit of ones own technique is indeed developed with experience, from achieving the sourness and baking time, as he says are the key. Just be patient and stick with it.

[@BeckyStern]

Don't tell my dad but I killed the starter he gave me in 2012.

[@FrenchGuyCooking]

+Becky Stern #sourdoughconfessions

[@lala7701]

OMG Becky Stern! didn't think of you as a subscriber of this kind of channel. I miss your Wearable Electronics show so much. You're one of the reasons why I started making my own DIY electronics.

[@BeckyStern]

Cool, thanks for your note! I've always liked all kinds of DIY, cooking in particular. And I'll watch anybody who's warm, enthusiastic, and funny (Alex, This Old Tony, Get Hands Dirty come to mind). Are you subscribed to my channel? Please let me out of my old job's pigeon hole... =D

[@lala7701]

It's funny because I like making a lot of things myself :D It's nice to combine a few hobbies/proficiencies and not to just stick to a specific one. I had just subscribed! didn't even know you own a channel, although I Googled your name as you left Adafruit, but after watching your recap video I know how much you've managed to do in that time, and I'm quite impressed (and jealous :P).

[@NobleSteed00]

make a new one. makes no difference how old it is.

[@janm2473]

Mon Dieu! This was too hilarious. My grandson introduced me to your channel.. He is bound and determined to make sour dough bread following your expert instructions. Merci

[@c.calastri2985]

New name for your starter: Wil Wheaton ;-)

[@FrenchGuyCooking]

+Caroline Calastri Loooooove this

[@WrayJohnstone]

Don't forget Wil's trusty sidekick, Winona Rye-der

[@NicolasRoelandtPerso]

@Caroline tought that too ! Long live to Will Wheat-On ! @Alex: i'm gonna try again to get sourdough starter too. First time, I wasn't patient enough.

[@c.calastri2985]

:-D

[@NicolasRoelandtPerso]

I suggest John Rye's-Davis too :)

[@carpetpete]

You have a pleasant way about you. That's saying a lot considering you're French :) You're a good instructor. You're informative, entertaining and you know how to make a video without being annoying. not easy. Well done. I enjoy your videos very much. I subscribed.

[@trishfitzpatrick2066]

You are ADORABLE!! Who doesn't love a French accent? BTW, NICE kitchen set up!

[@bholmes5490]

Great program. It is very enjoyable Alex. I believe you should have your own cooking show to be seen World Wide. You make cooking fun, as it should be.

[@crazymoi1993]

Alex, thank you so very much! You were so thorough and clear and always so very fun to learn from! I used your starter recipe as well as your sourdough loaf recipe. And yours was the only recipe that worked for me! Thank you again, can't wait to watch your future videos!

[@FrenchGuyCooking]

+Savindri Perera 🙏

[@TheCompleteGuitarist]

This is an awesome video and I love the humour. Brilliant. I've made lots of sourdough starters and my current one was made in the fridge from start to usable product.

[@sarahmiller3650]

You are absolutely delightful and such a cheery informative video! Can't wait to try it out :)

[@edwinlegaspi6832]

I made my first loaf! Thanks Alex! It worked out well!

[@demonslayer1162]

I just love your editing and music!! from a film student point of view

[@r-prizzle2168]

I don't know why but I love this guy.

[@QueenEmerald12]

Just saw your first video and automatically subscribed!! You seem very passionate about your craft, as well as a person with a good amount of knowledge who doesn't shy away from explaining the details! Looking forward to watching all your content, cheers! :D

[@Coolguyallthetime2k]

Love your humor man!

[@aivandupuis9902]

I’m a french girl living in LA and i love it. So excited to see my sourdough starter “ Eternal Love” grow. Not such a creative name but hopefully it will help it be eternal :) keep doing what you’re doing. And the F* word makes it even cooler! Bravo 🇫🇷

[@edwilliams5007]

Dude...U rock. You have explained ( in brief ) the chemical and biological aspects of "Sourdough". Thanx..so much!

[@forplan1]

Love the style of delivery 😉😜

[@whyilee]

Things like this always make me wonder how people figured this out in the first place. The steps seem so random yet specific, very fascinating.

[@marcosmarcon2548]

Thank you Alex! very useful hints from day1 for a starter homebaker :-) !!!!

[@merewetherroadproductions]

Love his presentation and accent

[@pjtoll1968]

My plants from your level 1-2 is now 5 years young and still going strong. Thanks

[@edwardshields6691]

You have made this far simpler than most other people I see make it on the Internet. They make the entire process far too complicated. You follow the "kiss" rule: "Keep It Simple, Stupid!" You have taken all the mystery and bullshit out of a very simple process. Thank you on behalf of all of us who bake bread!Eddie in Quincy

[@dwaynewladyka577]

I love sourdough bread. I think I made sourdough starter years ago. It worked out well.

[@robertcameronjones]

Great to see you view counts going up. You are my favorite YT cook right now. Keep it up!

[@kkpaine]

Terribly entertaining :) :). Makes a stressful experiment doable. Many thx from Honolulu!

[@alejandrom4347]

I will try. I’m confident that you have a good recipe. I hope so.

[@stevenpham9117]

Lmao! The perfect censor at 8:30. Delivery of the joke and the half censor was amazing.

[@hansderaadtpigeons]

Tres bien, j'ai appris des chose.Merci!!!!!

[@britasvvenson8573]

This guy rules!

[@MrSurfferchik]

Hi LOVE YOUR VIDEOS! Keep up the awesome explanations and directions. I do agree with the random swearing part. Thanks again!

[@jhodiemeade3894]

Alex you could not and did not ruein the magic as always an amazing video.

[@mgfittipaldi]

Great tips

[@alana6806]

I like “ forever , which is the longest Time ever “ hilarant !

[@valeriemccrumb]

Inspired. I'm doing it.

[@Flamus2010]

Amazing! I just ate freshly baked sourdough bread, so its even more amazing

[@MrCjswim]

Awesome!!! How fun

[@becauseimafan]

Loved this video! Love sourdough bread, but a few bakeries had Health Inspection crackdowns and now it's tellement difficile à trouver 😭 It's been so long, when I talk to younger bakery employees they often have *no idea* sourdough is a thing!! Thank you so much for your terrific informative and entertaining videos! Merci!

[@tesscadano8192]

this is very clear instruction... I have started my sourdough starter..thank you Alex...mwuhugss

[@lala7701]

If you're living in a humid climate like I am, you better keep your sourdough starter in the fridge after the first week of making it stable. A lot of people where I live had problems of mildew and stuff, so please keep an eye on it. I keep mine in the fridge for months already and it's still good. I'm feeding it about once or twice a week.

[@Ermude10]

This is how I usually make my sourdough starter: 1. Mix 200g of water and flour respectively + 1 grated apple into a jar. 2. Let it rest for 3 days like Alex's and then feed it with a little flour and water everyday. After a week it's done. I've done this for 6 years now, and it's worked every time :)

[@MrVivier99]

Ermude10 grated apple? interesting. what s the purpose?

[@dwaynewladyka577]

Ermude10 Apples don't agree with me. Wonder what the purpose of the apple is?

[@Ermude10]

The apple is there to provide extra sugar, which benefits the natural yeast in the dough. In a sourdough, the main competing microorganisms are the yeast and lactobacillus, of which the latter grow more quickly. The sugar from the apples are there to boost the yeast growth by a bit, just to let it reach a stable equilibrium between different organisms a bit easier and quicker. The main reason a sourdough starter dies off (my own guess, not fact-checked) is due to one of the microorganisms dying out.

[@beerbaron4997]

This makes complete sense. Thanks for this.

[@AirrowRocket]

Dwayne Wladyka use red grapes.

[@brandielyn21]

Bonjour merci beaucoup. I really appreciate you making this video :)

[@JasonBunnell]

Yes! Finally! A French guy teaching bread baking. I feel the French are to bread as the Germans are to beer. I was having problems and think chlorine may have been it. Thanks Alex.

[@derekfrost8991]

So they want you to believe. It's hard to find good info on starters in French, so they're either using packet mix or keeping secrets to themselves :)

[@nottsoserious]

I can only imagine Alex rapping "Guns and Ships" from Hamilton 😂😂😂

[@edoardopitzalis8484]

Loving your channel!

[@Parazeta]

I think you should try baking your bread longer. I started making bread like yours because you know that colour from the store bought bread, but I now really enjoy it way darker. Not only the taste improves that way but the starch inside caramelizes and gets a really beautiful shine. Also: Great to finally see you aboard the sourdough hype train ;)

[@annalidia480]

Love sourdough. Love this video, pretty funny

[@joshc6699]

I love how you say "fucking"... with a beep in the background lol

[@375f6]

You really are a patient guy :D Love the new series :)

[@rockingdude4]

In Salzburg, Austria, there is a bakery that uses the same sourdough for 150 years or so. Delicious bread you get there!

[@R4vem]

Ahh now I have to wait to learn how to make f******* sourdough bread Alex! Great video man! ;D

[@maximo0987]

'ah if it fails do not despair. Just persevere but start another one on the side' my new favourite quote 🤣

[@maddoctor99]

00:45 love the “beeped-not-beeped” self censor approach!

[@theblackdahlia88]

I think you might be the only French man I like

[@no.love.for.a.nation]

I Love your channel!!

[@elliotgreen9642]

Love this! subscribed!

[@TheRojajr]

You are the best !!!

[@CILOZANIN]

Merci Alex, I'll start mine today! Salut!

[@daruthin]

6:00 Mine is called Billy. Becasue In french it give "Billy le blé" (blé = wheat in, french) If one day I make a Rye sourdough, I'll call it "Serge le seigle" (Rye = seigle in french) but to give some names in english, Ryese Wheatherspoon is the best name from my point of view. In the marvel style, we have Ghost Rye-der and Scarlet Wheat-ch

[@bakingintherealworld4016]

You got me on the 1,2,3 recipe for bread, that is how I make all my cake recipes, it's so that I can try things out small and then scale up any thing that is a success. It's a great show, a great format, don't know why you're not on mainstream TV. Bon chance mon brave. p.s. Where in France are you?

[@davidadausuel4537]

Love your accent as well as your videos.

Awesome video Alex! A follow up with recipies to avoid discarding sourdough would be awesome. I normally make crepes or cannelloni, but I’d love to hear other options :)

[@sabrinadjeffal1627]

Loved this! Would be great if you made a video about how to use that sourdough starter that you're discarding. For example, If you mix in baking soda, you can make a quick batch of English Muffins that are great!

[@peppercock]

Sweet sample on the song.

[@AirrowRocket]

Good job.

[@astonmartin7443]

As always AWESOME VIDEO & cinematography! The 7:18 -ish time mark is GREAT....brush the flour from the countertop onto your hand....and then proceed to dump on the floor HAHAHAHA Keep on keepin' on Alex!!! Thank you

[@riverkelly3025]

Awesome man ! I know people don't really care about this , but I think it makes better bread if you don't use fluoridated water and no plastic! I'm making my first starter today and I just using my fluoride distiller and a glass jar. I hope someone reads this comment and it inspires them. thanks for the video and when I move to Switzerland In the future , I will start a small alpine bakery with no fluoride aha ! I'm sure the alps probably already does that, I think mountain spring water would be awesome :)

[@Viki-xd9tb]

This is great! Im going to make it for sourdough pizzas! :)

[@XcrissRS13]

You're the king Alex, another great (series of) video(s). Just to be clear: After lvl1, for about a week, you feed the mixture with 2 spoons the flour mix and 2 spoons of water?