How to make a sourdough starter?

Many have already done it, others have not yet, although in reality it is good for everyone, to refresh knowledge, in addition to "refreshing" the sourdough.
In this new video we will see how to make a sourdough starter from scratch and how to take care of it over time.
Gluten Morgen everyone!
🍞 Learn how to make sourdough bread with Gluten Morgen: www.glutenmorgentv.com/sourdo...

[@glutenmorgentven]

🍞 Learn how to make sourdough bread with Gluten Morgen: glutenmorgentv.teachable.com/p/sourdoughbread

[@Pattys1967]

Wow your tiny jar held all that with no discard huh?bs

[@stizelswik3694]

Link doesn't work. says Page does not exist!

[@paolagraciano5838]

It worked, but on the second day, the glass cover sort of exploded. It's a good sign but I'd like to warn everyone to avoid capping off the glass. In order for the mix to grow, it liberates gases that need to be released. Maybe covering with plastic and make some holes is a safer option. Maybe it didn't happen to him because the temperature in his country is softer. I'm in Brazil. Very warm here this time of the year. 😂

[@englishfoodie1041]

thank you, i started my starter on Saturday gave it a feed today and i have bubbles already, never in the past have i had such a quick reaction like this, i have always failed making a starter and seeing bubbles in it this evening made me happy, thank you

[@gmayer66]

Time to say «Thank You!»: I followed your videos and finally got the nerve to try. It's been 6 loaves so far, with each one better than the previous one. After 2 loaves, my sourdough starter started showing a preference for yeast over LAB, at which point I diluted the starter, and kept on feeding it, and within one day I was back in business making more loaves. The family now refuses any other bread, including sourdough breads bought from artisan bakeries, and my friends have been lining up with requests, all thanks to you! Your tutorials are breathtakingly clear. No recipe can replace understanding, and your tutorials really do educate! Thank you so much!

[@maryslowey2757]

⁸ùjo to

[@tamarawatanabe3555]

How did you realize that your starter was preferring yeast? What were the signs?

[@heathy120]

Thank you. Started my starter as soon as I watched this video. I'm new to sourdough and praying for success.

[@davidschestenger3366]

Thank you for being that CLEAR and simple, wonderful presentation From New York

[@libbyjensen1858]

This is the BEST video about sour dough starter that I have ever seen! THANK YOU!!

[@kamauwikeepa7308]

We make what is known as rewana bread, the method is identical accept we use the water from cooked potatoes. We mix this in the same way and refrigerate indefinitely when not in use. If it dies just add a small amount of flour and 1 tspn of sugar to invigorate quickly. Leave at room temperature till you see bubbles and has a glutinous texture. Because we always could rely on friends and family for a starter, I'd just toss the tired one away and ask my aunt. She berated me for wasting her time and told me how to bring it back to life. I've never gone backwards and have shared it with a lot of friends and family. I love these shows and I love making bread to raise funds for whatever comes around. Kiaora koe te rangatira, from New Zealand.

[@janicehelton659]

Love watching you! Learning is easy with your videos! Thank you!

[@jpbasralian8363]

Beautiful sourdough you made. I definitely will try . Thank you

[@violetatio3224]

Thank you for presenting a simple and easy way to make a starter . Looking forward to your video on making sour dough bread from it.

[@dusskkyy]

I made it right away, followed the consistency you taught on my sad 3 day old starter, placed it in a bowl of warm water, now it looks contented I guess 😊... Thank you!!!

[@ednacrafts9979]

I have Learn more about making bread 🥖 and what I was doing Wrong . Glad I found your channel. 🙏🏼😊

[@strangeamber69]

So glad I found this video. Love the Wi-Fi router idea.

[@micheleschielka]

I look forward to trying it! Thank you!

[@rickmanning6779]

I very much enjoyed your videos and they have helped me begin my Sour Dough journey. Something I think you should add to your starter video "Water Quality" . I have made several attempts and roughly 8 1/2 pounds of flour of various varieties they all start OK but eventually die or go flat no activity. Today I succeeded hurray But thru exhausted trial and error I discovered that my municiptle water carries a high Chlorinate content. After a few feeding the chlorine killed the yeast but not all the bacteria as the starter still had the Sour Dough smell. So destilled some water and it did better but not vigorous, finally I got a water purifier (Brita) and vous la ( I don't know how to spell that but you get the idea). Last night my starter (Batch 11) blew the top off (not literally, but again you get the idea) I have not baked withit yet, I am going to give it a few mor feedings.I get why you do the "Testing" because being a sour dough baker you need to be part scientist. Thank You again wishing you success

[@misterhipster9509]

100% correct.

[@Julie-yh1sq]

Mr Morgan. You make it look so easy. I will your method. I enjoy your videos. You have a great personality demonstrating your recipes Keep up making more videos. Good job J

[@elisagalery1598]

I’ve been making sourdough bread for years. Going to try this method. Thanks 👍

[@beatrice9567]

Thank you, I’ve been trying to make a good starter and this one works

[@bangnhifamily6897]

It' s very easy to make. Thanks for your sharing.

[@carolinerobertson2709]

You made it very easy to understand, Thank you

[@greggrech7192]

Great video on the 'starter'. Maybe I am looking forward to learn how to keep maintaining the starter in the fridge. Please share a video on this so all of us can enjoy the beauty of sourdough. Thanks again

[@glutenmorgentven]

You can keep your starter on your fridge and feed it (refresh it) every two to three days! We will keep this in mind for future videos. 😉

[@WaterBreadBake777]

I'm going to try it just the way you did it. I've never made sourdough bread because it always looks so difficult. this is the first time someone made it look so easy for me to understand. Thank you for this. ❤️ great video and I subscribed. Love your Chanel. 😊

[@rustyb6892]

Today was day 15 for me and I too hesitated for YEARS. I had been baking with preferments regularly for several years. It is surprisingly easy after you get on a roll. I'm still not quite getting the perfection I want but every recipe so far has been varying degrees of good.

[@davidabell9980]

Very interesting. Can't wait to start baking.

[@shazmirshahi4973]

Amazingly easy thank you again and again

[@susanlandrum9585]

Love it!!!! Teach me everything!!!!❤️❤️❤️❤️

[@SandiHooper]

Thank you for the free calculator app! I love your teaching style. Big fan

[@mommaof2426]

finally i found a very simple step/way of making starter.

[@elizabethalexander-pukerud7951]

Wow! I've never seen this made so easily!!! Oh yes I just found your classes! I'm 68. So yep fixed income but! In a week or so ill be there! Lol dang my medicine this month included one that cost way too much! Its not my normal one so I'm fine! I'm so excited! This video tells me that I can still learn! Woot! Thank you!

[@smlyons79106]

I started my "starter" on 08/06/22 and by 08/10/22 it was ready to use. I made a simple overnight sourdough recipe and it turned out wonderful. Thank you for your inspiring video.

[@glutenmorgentven]

Amazing job! I'm so glad to hear that!

[@scole1448]

How was it ready that fast? Am I missing my window? After I feed it how long should I wait until I do the float teat

[@suew4609]

How was it ready that fast? I'm on Day 12 and getting tired of baking discard recipes!

[@Pattys1967]

@@scole1448 you notice he only answers the ones that say it worked,this takes longer then 3,4 days

[@paolagraciano5838]

This process is highly dependent on temperature. It's summer in Brazil and I started the mixture yesterday. After feeding it only once, the cover exploded 😂 It's working fast. I believe it will be ready on the fifth day.

[@ibolyakontor7199]

Big help;;thanks

[@Beyoungcarerock84]

thank you sir, the knowledge, I'm from Indonesia, really want to learn to make sourdough

[@tortacakegroup7820]

Its fantastic❤❤

[@archanadas7292]

Terrific and super easy starter . Now plz let us know the bread recipe with the starter . Thanks for the starter

[@inocenciotensygarcia1012]

I loved it

[@cynthiadalessandro4509]

I Like the Looks of your Bread !

[@galinarou]

The fact that this video made me laugh, that you can do everything by eye and that it's the simplest method I have found... means that I have to end this message right now, since I am going to go make some! Bye! and thanks!

[@barbaratg5230]

Just subcribed and started my sour dough. This is day one. How often can you top up the sour dough mixture. Cant wait for the next video.

[@wombatcentral]

Subscribed and would love baking videos! :)

[@janicejurgensen2122]

Ty I started my new jar.

[@YennyCendekia]

❤ lovely

[@irenezafar966]

i have just made the best loaf of bread i've ever made, thanks to you Gluten Morgan - irene

[@barbararoyal6139]

Thank you!

[@marysaeedi1768]

Very good😊👌

[@tamarawatanabe3555]

Thank you so much for your videos!! Love your beautiful kitchen, too! 😜 So, this has been my process on a daily basis…. Feed it. Let it get bubbly. Make bread. But I don’t feed it again until I’m ready to bake or make something again that next day. Is that correct? I leave it on the kitchen counter. Should I feed it again right after removing a portion of it?

[@melissadykstra5921]

What a fun video!!!!!! 🎉🎉🎉🎉😁😁😁😁😁❤️🥖❤️🥖❤️🥖

[@lyndafarley9167]

Thank you for your easy to follow recipe.

[@ezrahedaya7866]

hi there, love your videos . i see the video you worked the jar day one & day two. then on day 5 it was ready to use. did you feedit on day 3 & day 4 also. thanks a lot E

[@pamelamulhearn8184]

thank you!

[@JulienClerk]

Great router 'hack' Mine is 25 degrees exactly! Works like a charm.... Great name btw ;)

[@gmayer66]

Thanks!

[@ZewdiWoldegiorghis-vm7zz]

Bravo.

[@nimishapatel3795]

Excellent Idea How to bake bread without oven? Thanks so much

[@Joyfultime1127]

Thank you always for the tips. I have a question I have my started in the refrigerator when I want to bake bread How long do I remove my starter it out of the refrigerator ? Thank you

[@filon4you1510]

Fajny film ja tez będę robił chleb bez drożdży

[@Joyfultime1127]

Thank you very much for the way you explain the method of the starter. There is a problem that I encountered is temperature and the type of flour. I just tried for the first time my started the first day had bubbles, the second day more bubbles but I didn’t put all the water because it was a little thin not thick, then the third day it had bubbles but didn’t grow and it was not thick either. In the fourth day I added up the flour and less water and it seems that are bubbles but is not growing yet. I might need to buy a digital thermometer to check . Temperature is important and I don’t want to get discourage and stop baking bread. If you can get me more tips about this will be great I am in California and the weather is crazy. Thank u for all you do to help us to bake clean sourdough bread without yeast and chemicals.

[@paolagraciano5838]

Have you tried using some marker or rubber band? Then you can check if there was any growth from one day to the next.

[@His-Joule]

For yrs now I have used one of my old electric heater pads ( the kind for aches and pains ) which I cover with foil or any barrier in case the starter blows her mins lol….

[@hmm5122]

That’s good and simple , but o should use it immediate and how I can maintain for long ? thanks

[@lauradermaku2823]

After I have made the starter for the first time. Can I use it for the bread after 12 hours. Or I have to feed the starter for 7 days then use the starter to make the bread. Thx

[@shyrah4407]

Would like to make it at home ❤

[@nicidevine6670]

Yes please do more videos and I subscribe too

[@edithgravel9029]

I really enjoy watching your videos on sourdough but today, I have a problem with the volume of sourdough in the jar you are showing on day 5. On day 2, you fed the sourdough from the day before and the volume was very close to the top of the jar. On day five (when you said: see you in three days) the volume in your jar is quite the same as it was on day 2. Can you explain what you did, or what happened? Because to me, if you kept feeding the sourdough using the same jar every day like you seem to have done since you are showing the same jar on day 5 and kept doing the same feeding technique, the volume should be greater then what is shown.

[@suew4609]

I thought the same thing!

[@lorrainesantos9443]

I would love to know how to make the sourdough bread with your starter

[@galinarou]

Can you cover the bottle with cloth or is a lid better?

[@nalinnipharaia6297]

Hi i am starting learn how to make Sourdough starter i have a question for you after day two do you discard and feed them right.

[@ibolyakontor7199]

how much do u use to bake a bread?--is the more u use better, or just go by feeling it?

[@terrywickham781]

How do you keep the starter temp. even? Thanks ;0)

[@bedairiahamza6076]

Think you ❤❤❤

[@billatgmail]

Looking forward to learning how to make sourdough. I’ve subscribed! One thing I would like to finally learn is how to get dough (sourdough or otherwise) to be the right consistency. Every time i try to make bread it just ends up being too dense.

[@glutenmorgentven]

Thank you Bill, we will do a video about it for sure!

[@RosieGoat100]

When I first started the sour dough journey --I was making good bread. Then I read and read and read and now I can't make a good loaf. My bread turns out "dense". I had hydration and sticky dough .. just never rose. Stuck to my banneton. I am losing my mind!

[@SpaceCadet4Jesus]

​@@RosieGoat100 I had same problem with never rising. Figured out that, despite using 86° water in the recipe, my glass/metal bowls and my counter top were draining the heat out of the mixture. To fix that, I put my resting dough in bowls that floated in 106° water. Replaced the water as it cooled too much. As for the counter, some people use a wooden block to work the dough on. I didn't have that, but had a glass sheet that fit perfectly over my kitchen workstation, and under the glass sat a huge bowl of 106° water, which kept the glass from getting cold. I also worked the dough alot longer in machine and by hand and used 2% of instant yeast.

[@suew4609]

​@@RosieGoat100 They say rice flour keeps the dough from sticking.

[@miriampopa5436]

Hello!👋 How can İ avoid to get a "hard bread" ...when the final product is it take out from the oven? Thank you!🙏

[@Samantha1990istify]

After day 2, did you not feed it for another three days and opened it on the 5th day?

[@zebkb760]

Hi sir could we use all purpose flour that only we have in our country.

[@janewills3379]

Hello! Here from vancamerawoman. Ready to learn. 😊

[@blandinedaigle7463]

How to make the bread please Very interesting starter

[@Joyfultime1127]

Morgan when you say tap water, can we use other type because tap water here we don’t use to drink or cook. Then temperature is important like u say and here it changes very drastically so any tips please

[@lianadewihusada6760]

Hi Im Lily ...May I asking ?...To make starter, jar should be tightly close lid? Im living in Indonesia so the weather is hot sometimes is about 35-40 degree celcius .... and I take it on my room with AC ....but it was too long and no increasing to double or triple... less bubble too ... what should I do ? It would be pleasure for ur input mr .... thanks

[@dominiquehouleemc1044]

Thank you for the course. I have a question, where or how do you keep the starter afterwards? MUST I feed it 'every day' ?

[@Arianna1308]

I will like to know it also. Very important. Hope he answers

[@dominiquehouleemc1044]

@@Arianna1308 on an other very good video she said to keep it in the fridge and to feed it when you use it. It keeps for ever.

[@Arianna1308]

@@dominiquehouleemc1044 thank you very much. 😍

[@glutenmorgentven]

You can keep it in the fridge and feed it every 2 or 3 days to keep it alive. When kept cold it's not necessary to feed it every day.

[@SpaceCadet4Jesus]

Besides feeding it, Make sure you take it out for some physical exercise. 😊

[@barbaratg5230]

Hi Sir. When is the bread recipe video coming out. Thanks

[@Nehalaryan123]

❤❤❤❤❤

[@trevino0017]

Chef is this bottle enougf for starter to make 7 days or change for big bottle plese tell me🤟👍💖🇱🇰

[@zigridlarsen1450]

There are so many ideas about how to make starter that I think my head may explode ! Dont use metal spoons, or tap water , do not tightly seal the lid, discard or no discard, use buttermilk or yogurt / flour .. argh! I have carefully followed several different techniques with no success! Am wasting good product and my time . Almost ready to give up , yet will try your advice for one last attempt as I have watched your videos and realize how intelligent and relatable you are . Praying this time it will work . Thx

[@sanjayghatani2842]

How did you go?

[@darylvondunker327]

So, you don’t do the discard silliness? Whew! I am traveling and would be cooking the bread by camp fire. Can you recommend a method of cooking it over an open fire? I’m thinking little foil wraps with enough room for the bread to expand and cook. Many of the American camping groups recommend inverting a metal colander and placing it on top of edge of the fire coals. That way it can expand as much as it wants. If you have any advice or want to do it as a video - so we can all learn - I would be grateful. Having fresh food is hard. But Sourdough keeps sinus issues down, gives the belly good flora and helps in feeling full. So, I’d rather do my own if possible. Also, could you look at the “ZAD” Bread out of Notre-dames-des-land /Nantes? It is made with acorns and bread flour. I would love to learn how to make this marvelous bread. It comes out massive like a large pillow bread, rather than a french loaf, but it is YUMMY and I felt wonderful eating it. While other breads make me feel sloth-like. If you need more information to contact the bakery, let me know.

[@guildajoseph4186]

If we cannot control the temperature?

[@HH-kg4fq]

Thanks for this video! 😊Other sourdough bread makers feed their starter every day for 8 days, but you don't. 😊What is your reason for that?

[@lamatsam]

i have a question,..should be always be out of the fridge....months by months years by years,even in hot season?

[@tatyanaharbuziuk427]

Need 70-80 F to start starter to fermented

[@RodrigoWillianPadilh]

how much % of starter i put with flour quantity.?

[@gordontaras]

question: being from the left coast of america, i know sourdough in relation to the "sourdoughs" of the various gold rushes. i now see sourdough everywhere on the interwebs. was sourdough always a thing in europe, or was there a resurgence when people figured out how good it is?

[@nigelriley5538]

Started in Egypt 1500 BC, popular in Europe for hundreds of years.

[@ruthherrera2346]

How do you bake your sourdough?

[@marianagy5307]

Hi, how many starter to use for 600 gr flour for bread? I bake bred every 10 days, but never from starter ,just yeast.

[@carolynlewis7242]

Yes, please make sourdough bread

[@marieshaddock5158]

Can you keep your starter in a jar with a metal lid?

[@rene.duranona]

Oye asere. I think I killed my sourdough starter. It's very cold in my house at the moment. Is there anything that I can do with it? Or should I start from afresh? Gracias :)

[@emcsquare62]

In harm or issue if your starter gets more and more like a rubber band from the gluten?

[@user-te4wg3be4g]

מה כמות מאמצת אשתמש ל- קילו קמח?

[@shimaomer8913]

Thanks for sharing excellent teaching sir God bless you.

[@kevinleon7772]

Hi everyone. Once the starter has grown in size from the smaller jar can you just transfer to a larger one?

[@tamarawatanabe3555]

Yes, you can! 👍

[@darkmattersolo2137]

I can only get to 23.5°C is that fine?

[@teodorant9418]

Where do I store my sourdough? In the fridge?

[@cindymontoya5705]

What kind of flour