How to Make Sourdough Starter from Scratch | Easy Step-by-Step Recipe for Beginners | Master the Art

[@irinapisani]

Thank you! This is very informative!👍

[@foodnbake]

Thank you so much

[@МаринаКузьмина-з7ы]

Молодец, сколько знаний!!! И как всё доходчиво и понятно рассказывает и показывает 👍

[@foodnbake]

Spasibo

[@PhilipBorg-i6g]

Thank you for this informative video, Antoine! Is it better to leave the sourdough in room temperature or in the fridge, especially in the warm season? Also, after sourdough is started, how do you suggest to use it for pizza and how do you proceed to feed it? Thanks and keep it up.

[@foodnbake]

Thank you for your comment. If you bake the same day feed it and leave it in room temperature till be active. If you start to do the starter from scratch, need at least 10 days to start using it. It depends how you feed the starter, If you feed 1:1:1 ration take different time if you feed 1:2:2 and also depends on the room temperature.

[@philipborg3972]

@@foodnbake Thanks a lot for the info.

[@johannabartolo]

What is the flour you mentioned? Grazzi

[@foodnbake]

I use white Rye Flour.

[@johannabartolo]

Ahhhh I used tap water that's why!! So I start again. What is rhye flour pls??

[@foodnbake]

Thank you for your comment, Rye flour is very good flour with high gluten that can help the starter to be strong. You can find it in supermarket, mainly in organic section.

[@supaflydude666]

I used normal flour and tap water and it worked a dream, now I'm feeding it with bread flour and tap water, mine seems OK

[@foodnbake]

@@supaflydude666 very good, I normally use Bread Flour before baking.

[@supaflydude666]

@@foodnbake dam, I tried bread flour to feed it, it didn't work as good as plain flour?

[@foodnbake]

@supaflydude666 Bread flour is less strong flour and will loose the strength very quickly. Better use Rye Flour, it will take longer.