How to make your Sourdough Starter , very simple way with Massimo Nocerino

What if I told you, there’s an easy way to create a sourdough starter…
Would you believe me?
Here’s the thing: creating one from scratch is not hard to do. However, the process seems incredibly nerve-wracking, especially for beginners.
First: no one really knows what the heck a sourdough starter even is. Wild yeast? Levain? WHAT?!
Second: once you realize a starter is a living culture (yes, it’s alive, like a pet!) it becomes intimidating and makes you wonder “How on Earth am I going to keep this thing alive?”
Third: no two starters are alike. They might look similar, but each one has their own unique look, smell and personality, and will behave differently in baking.
Plus, it doesn’t help that there are several ways to make a starter, with methods that include raisins, potatoes, pineapple juice- even sugar. And you know what? I get it. There’s just too much conflicting information out there, and like you, I’ve found myself totally frustrated and confuse
WHAT YOU’LL LEARN
In this tutorial, I’ll teach you how to create a vibrant sourdough starter with just two simple ingredients: flour and water.
Once your starter is established, it can be used to make all kinds of sourdough bread like, crusty artisan loaves, sandwich bread, bagels, focaccia and so much more. Yum!
HOW LONG WILL IT TAKE TO CREATE A SOURDOUGH STARTER?
The overall process takes about 7 days from start to finish.
However, it’s not uncommon for it to take up to two weeks or more for the starter to become active. It all depends. I know this timeframe sounds a bit vague, but growing yeast in a jar (that’s basically what you’re doing) can be unpredictable at times. Please be patient if the process takes time for you- it’s normal.
IS IT DIFFICULT TO DO?
Absolutely not!
In short: you’re basically adding flour and water to a jar, feeding it with more flour and water over time, and then waiting for it to become bubbly and double in size. That’s it. Most of your time involvement is hands-off.
Can I ask you a favor though?
Don’t overthink it.
There’s a lot of information out there, and you will fall down a major rabbit hole if you start poking around. Just stick to this tutorial for now and follow the steps.
Ready to jump in?!
SO, WHAT IS A SOURDOUGH STARTER?
Simply put: a sourdough starter is a live culture of flour and water.
Once combined, the culture will begin to ferment which cultivates the natural yeasts found in our environment. A small portion is added to your bread dough to make it rise.
Commercial yeast IS NOT required.
Sounds a bit weird, right?
Of course it does. And it should. All you need to know is this: natural “wild” yeast is all around us.
It can be found in a bag of flour flour, in the air, on your hands… Just because you can’t see it, doesn’t mean it’s not there and doing its thing.
Magical, right?

[@JReuland]

I love all the birds in your background Massimo!!! 🙂

[@mikepalmieri3375]

As always your info is precise, easy to digest and understand. I have made pizza professionally in several places including 25 yrs in a family restaurant now retired I have a wood fired oven in my backyard but always looking to,learn and make a better pizza great job thank you.

[@kasemsat4307]

Thank you so much chef

[@toddwmac]

Thanks Massimo

[@braddixon3338]

Spot on here with how to create and then maintain a starter. I did the same when I lived in San Francisco, and now my starter is over 25 years old!! You can also make a gluten free starter much the same way. I cheated with mine and used some of my regular flour starter to start it, but then only kept feeding it with GF flour. After several uses, where you take out a little as a seed for the next batch, all the gluten flour will be gone and you'll have a pure gluten free starter.

[@vynedvyne59]

Your expertise share has fed many in our household, many thanks 😊 Mt Hood Oregon

[@Zursen]

Just watched this now, great info. I'm going on a Massimo Nocerino watching binge :D so much information. A sourdough starter seems like having a pet animal :D

[@despudelskern4146]

Thank you. Always your way to show receptive successes and taste exelent.

[@michaelsaeed4960]

Your information are so helpful thank you🙏🏻

[@g.milano3768]

very useful, thx!

[@jeffkapukapu]

Excellent job👌🏻

[@richardbeauchesne5786]

Massimo Thank you for sharing, at day 4 you "discharged" 3 tablespoons of starter before the 1st feed. Why did you do that (discharge a portion of the starter), and do you use it for something?

[@wcbobber1]

Just started my first starter. Grazie

[@bogey19018]

New subscriber. Love that one pizza video you put out.

[@user-ue2gr7wf5t]

Such a great video quick question how would you scale this up for example 50 pizza

[@MohamedMostafa-ns8pr]

U are the best 👍

[@massimonocerino]

thanks Brother!!!:))))

[@MrQin-pu2of]

Thank you for the tips, really enjoy your videos! Got a question here, is it possible to use any other type and brand but Caputo 00 flour to make a dough as good as yours? Would help me a lot, thanks in advance!

[@massimonocerino]

Hi Joey sure its not necessary. to use only Caputo flour, any 00 flour or type 0 or type 1 or strong flour like manitoba would be ok

[@brendanhose1065]

was good the way your turned the pizza continually for a bit when the underside was ready and you just wanted to get some more heat on the topsise. I had not seen that before. great tip

[@kiwipilot407]

I have just made my starter today(Tuesday 9th Aug). When it is ready to use do you have a seperate video on how to make pizza dough using starter?.....Flour/water etc. Thanks I am very new to this and think you are the best pizza man on KZbin. Thanks

[@luisaldana8222]

Hey Chef, I live in Australia and in the second day my starter was very bubbly and almost all the way to the top of the container. Should I refreshed on the second day ?

[@shahajay27]

Thank you sir today I got the perfect understanding of the receipe can I start making with 50gms each flour and 100ml water

[@massimonocerino]

Hi. Ajay. yes the ratio. its all up to you.Thanks for the comments

[@michelvliegt]

Hi Massimo, I feeded my starter day 7 now, what am I to do now? After feeding put it directly into the fridge or let it rise for another 24 hours and then put it into the fridge? Thx appreciate! Love your vids, make pizza's for more then 15 years in my forni a legna but never used this technic. I am very curious!

[@massimonocerino]

Thanks mate. Yes keep your starters in the fridge 😉👍

[@petertodd2161]

Massimo, when I make my starter as per your video after 2days it has doubled in size, the room temp is 25c, lam in Australia, I took some out and feed the starter, and it has doubled in size again, my question is can I use it now or must I wait for a week and feed it daily. Cheers Peter, I love your videos.

[@massimonocerino]

Hi Peter. for the best result. leave a bit longer for a. list a week, your starter. seems do. very well, and soon you will make great pizzas:)

[@GK-vj9dz]

great video (as usual). one question...if i use this for pizza dough, as a starter, will it make my dough taste like sourdough? i don't like sourdough. that tanginess would kill the enjoyment for me. there's the poulish (sp?) method, too, right?

[@massimonocerino]

Yes you can do with poolish. Also if you make sourdough pizzas I don't taste the sourdough in the pizza on my options

[@shadaziz6478]

Master

[@matermark]

Massimo, for the wholegrain, can I use WHITE Whole Wheat, and will Polselli Super 00 (yellow bag, 15.5% protein, W360) be too strong? It's considered a 72+ hour al Taglia flour. ALSO, how much were you discarding? Same as you add? nThanks.

[@massimonocerino]

Polselli flour ok.i don't discharge any

[@revorg23]

Thank you for your illustrations and advice, my dear, I am understanding the sourdough, for a kg between 50 and 100 gr ?? how long can it last, is it always recyclable ???

[@massimonocerino]

My friend your starter if you look after stay for ever😀🙏🍞🍕

[@vekerus]

Good video Master, but is necesary both flour? Can i do it only with one type of flour?

[@massimonocerino]

@@vekerus you can use only one flour if you want , its no a. problem

[@PicSta]

Hey Massimo, great video, I just found it. Can you tell what do you do with the quarter you take out at first? Start a new sourdough and if so, how are the amounts to feed or start new?

[@massimonocerino]

Keeping feeding and after a week keep in the fridge

[@PicSta]

@@massimonocerino Thanks Massimo

[@PicSta]

@@massimonocerino Hey Massiomo, I've one more question to ask. After one week, when I put the starter in the fridge, how often do you recommend feeding the starter? And are the feeding amounts the same (50gr, 50gr Flours + 100gr. Water)? It's for home use only and as I won't eat Pizza every day, what's the minimum feeding? Thanks in advance & sorry for late question on this.

[@massimonocerino]

@@PicSta depending of how much did you use maybe once a week without refreshing if you use frequently every few days

[@PicSta]

@@massimonocerino thanks Massimo. This half answers my question 😂

[@shooterhub2]

When we make pizza with sourdough starter do we still need to do poolish method? Or do you just towards the direct method and substitute the dry yeast for sourdough starter?

[@massimonocerino]

Sourdough don't need poolish method. I don't use any dry or fresh yeast. I do the same ways as direct method. Instead of yest I use my starter

[@0404Fire]

Ciao ✋, You Feed the sourdough with 1 Part Sourdough and Part Flour two Parts water ,right?

[@EricStumper]

If you're not making pizza every day I would recommend to use a classic Lievito Madre with 1 Part Water, 2 Parts Starter and 2 Parts flour on every refresh with just organic white bread flour or 00. The lower hydration is easier to maintain and needs less feeding from my experience. I can keep it for weeks without feeding in the fridge without it going bad or dying. If I want to make pizza I just refresh some of it in another container the night before so that it is ready next morning with maximum activity. The rest stays in the fridge.

[@alexiskaravias16]

Hi what do you mean refresh some in another container? Some part? How much.. What is the proccecing

[@EricStumper]

@@alexiskaravias16 it depends on how much you need for you recipe :) Let's say you need 160g of starter. Then I would divide that by 5 = 32g. This equals 1 part. You need 2 parts of starter, so you multiply this with 2 = 64g. With 64g of starter from the fridge you can make 160g of refreshed starter by adding 32g of water and 64g of flour to it.

[@alexiskaravias16]

@@EricStumper why you dividing with 5?

[@EricStumper]

@@alexiskaravias16 it's just easier for me to calculate. I know my target amount of refreshed starter consists of 2 parts starter, 2 parts flour and 1 part water. So 5 parts in total.

[@juanpanesso8522]

Hello my friend, great information, I just want to ask you , when I make my starter , can I use a electric hand mixer to mix the ingredients “ water , and the flours “ ? Thank you and GOD bless you

[@massimonocerino]

Yes

[@juanpanesso8522]

Thank you!!

[@Ziomuszpsar]

Hello Massimo! During my first feeding i've forgotten remove a little sourdough from my jar...Does it a huge mistake? Or it doesn't matter? Ciao!

[@massimonocerino]

Don't worry it's no damage your starter

[@Ziomuszpsar]

@@massimonocerinoYou lifted a weight off my mind ;) Thx a lot!

[@b2yes]

Hi, it is the first time I make starter, but I have feed the starter for 5 days, every times I feed it, it rise only 20% in volume, and then, it low again. I remember at one time, I feed the starter without using the exact weight of flour and water, it was just approximately 1 to 1, am I do something wrong? Thanks a lot !

[@simonlambert6891]

Hi Massimo, thanks for this great video. I'm just getting started making pizzas at home and wanted to clarify something for my sourdough starter. When you get to the feeding stage in your video you say to do the process for a week. Does this mean another 7 days after the initial 4 (so a total of 11 days) or 3 days after the first 4 (a total of 7 days) Thanks. Also I noticed somewhere that you do training courses...are you able to share details of these please?

[@massimonocerino]

Yes correct all take around 10 days. Yes I do training aswell

[@simonlambert6891]

@@massimonocerino thanks for the clarification...where do I find details of the training?

[@mikeslittlebitofeverything3256]

When you make the Sourdough Starter how long can you keep it in the refrigerator without touching it before it goes bad ?

[@massimonocerino]

Normally 1 week before go bab

[@Zaleskee]

Thank You Massimo!. is the Wholemeal flour Semolina?

[@massimonocerino]

No wholemeal flour it's no semolina

[@Zaleskee]

@@massimonocerino Grazie Maestro!. What Wholemeal Flour do you recommend for the Sourdough Starter?.

[@massimonocerino]

@@Zaleskee yes 100% plus 1 more flour W 300

[@anomy6381]

I have a question. Can I use cold water if my room temperature is too hot. Or in the fridge? My RT temp is around 29C. Thanks in advance.

[@massimonocerino]

Fridge it's good option. Or cold Water it's fine to

[@anomy6381]

@@massimonocerino My starter is now increased double size nice and fluffy and full of bubbles on Day (2) of the original mix. And smell so sweet. I gonna wait until Tuesday. And start to feed every day.

[@Cathy.C.]

I have a couple of questions. I began my starter on the 17th (3 days ago). By yesterday it had rise almost double, with some little bubbles. Today (3rd day) it has fallen somewhat lower. Should I start feeding it already? BTW I watched the video again and you only said to leave in room temperature. My kitchen is probably only 21*C or 70*F as I am in Canada. Is that warm enough for it? Thanks in advance Massimo!

[@massimonocerino]

Thanks for the comments. Sounds good yes starting to feeding than after few days keep in the fridge

[@Cathy.C.]

@@massimonocerino Thank You! 👨🏻‍🍳 🍕

[@massimonocerino]

@@Cathy.C. 👍🍕🙏

[@aspjake123]

How is the dough starter bubbling without yeast. Is it wild yeast causing fermentation?

[@massimonocerino]

Yes sourdough starter

[@petertodd2161]

Massimo when you remove some of your starter after 4days does this go to waste, about what temperature is room temperature I'm in Australia and it's summer, Cheers

[@massimonocerino]

Hi Peter you can remove some or the starter but very little. If you starter bubbling keep in the fridge from now

[@yannadam6097]

Master Massimo do you have a video how to make yeast dough? Do you use yeast dough for pizza? Or is it original only whit sour dough?

[@massimonocerino]

Hi. Yan. normally i use only sourdough starter, but. if you want use dry or fresh yeast just add 2/3 gr of yeast. for 1 kg flour

[@yannadam6097]

Thank you. 14g yeast for 1kg 00 A hole yeast cube in germany is 42g Maybe you can make a Video one day 🤗 today i will start a fast Pizza whit yeast (whitout your tradition, blame on ne 😅)

[@massimonocerino]

@@yannadam6097 14 gr of yeast for 1 kg flour its a lot, for my opinion, but try :). yes i will make a video with fresh yeast:)

[@massimonocerino]

@@yannadam6097 kzbin.info/www/bejne/jnjZeoGmi9FkqJY. hire. i have 1 recipe for bread and pizza with fresh yeast

[@yannadam6097]

You mean 2g or 3g yeast 😲 not 2/3 from a cube

[@marktime61]

So no yeast needed? Also how long does it last if your not using everyday ?

[@massimonocerino]

Without fedding can survive 2 weeks refrigerated

[@Cathy.C.]

I've been down the sourdough rabbit hole and spent far too much time researching it, until I found your video! Question: So once starter has been bubbly and ready to store in the fridge, you said to feed it once per week (if not using). Do I take it out 1-2 hours before feeding? Then when I feed it, do I immediately put back in the fridge or wait until the next day? Thank-you in advance, oh and I subscribed to your excellent channel!

[@massimonocerino]

Yes definitely.

[@johelcruz8466]

Hi Massimo. I will open a mobile pizza business this year, and always I made my pizza with poolish. But after saw many of your videos, I learned that the poolish is not the best option to mobile pizza business without refrigerator. I going to try sourdough but I have a question. I need to discard some sourdough every feeding time?

[@massimonocerino]

Thanks for your comments. No you dont need remove any starter. Defenetly reccomend sourdough pizzas for your business. Best of luck

[@johelcruz8466]

@@massimonocerino thank very much. I hope 🤞🏻 my sourdough works well like yours.

[@johelcruz8466]

@@massimonocerino Greetings, sorry to bother you again with the subject. I don't know if I did something wrong, but today is the 6th day that I've been feeding my starter, only the first 2 days it doubled in size. After that, he didn't grow back. That's normal. Should I do something to fix it? I'm following your recipe.

[@massimonocerino]

@@johelcruz8466 do worry it's normal

[@chimerycznylokator]

Massimo, whole grain wheat flour or rye?

[@massimonocerino]

Wheat flour and whole grains

[@steveboyle1888]

We are just about to make our first starter and have a question that we hope is not too silly. Why do we need to remove some starter before we feed for the first time?

[@massimonocerino]

Don’t have to no necessarily

[@mariobalotelli941]

Massimo come stai? What do you do with the quarter of starter you take out ? Do you throw it out?

[@massimonocerino]

Ciao tutto bene. Yes but it's only on the first time of the process. After you don't need to throw away anymore

[@mariobalotelli941]

@@massimonocerino ahh ok now I have to redo it. Where are you from in Italy by the way

[@massimonocerino]

@@mariobalotelli941 sardegna

[@user-cb6ed2es8s]

I did the same mesurments. Double sized after 3 days....

[@CarlRoutledge]

I've had a go to remake my starter as I'd left the other too long in the fridge between feeds. So make it again with 150 water, 75 oo flour and 75 wholegrain flour. After 4 days it had started to bubble so I removed some and added in 150 water 75 wholegrain and 75 oo flour. What I found was the next day it wasn't bubbling but had started to get water on the top. What have I done wrong? I've tried to mix it and then remove and feed again to see what happens.

[@massimonocerino]

It's correct. For the best long life of the starter has my experience try to 55% flour 45% water it's more solid and keep much longer

[@CarlRoutledge]

@@massimonocerino thanks. Next feed I'll adjust the weights to that.

[@CarlRoutledge]

@@massimonocerino you say in the vid you use about 100grams per kilo of flour in the summer and about 150 during colder months. How would I adjust that for smaller batches if only making 4 pizzas at 210 grams each for example. Also what flour do you use again? I've been using caputo blue or red

[@massimonocerino]

@@CarlRoutledge 100 gr it's perfect for your batch both flour are ok

[@Catracho8ballpool]

Did you use 50ml or 100ml of water

[@massimonocerino]

No really matter 50 or 100 mostly important it's 50% water 50%flour

[@Polarcupcheck]

From what I gather, this is an 11 day process in total time. 1. Wait 4 days after original mix. 2. Feed original mix daily for an additional 7 days. Is this correct?

[@massimonocerino]

Yes

[@charlesross8229]

So my starter separated and when I stirred it it went all runny. Is that a pour it out and start again or can I save it?

[@massimonocerino]

You can saved. Try 55% flour and 45% water

[@charlesross8229]

@@massimonocerino thank you I'll give that a try

[@greglee1585]

Massimo, I am on day 6 of making my starter dough . Each day I add 50 grams of 00 and 50 grams of whole wheat flour and then 100 grams of water. The starter looks watery until I stir it up. Is this normal?

[@massimonocerino]

Yes it's normal. You can keep in the fridge now and keep feeding .any bobble?

[@greglee1585]

Yes, bubbles as soon as I stir it up

[@bobbylineberry146]

Important questions? For 100 pizza a day how much sourdough starter to keep ready ? How old should starter be before best flavor level is achieved ? Is ok to use fine grind semolina in place of whole grain flour when feeding starter ?

[@massimonocerino]

2kg for 90 pizzas. I feeding after use

[@nicodemoscarfo]

What if I only make pizza once a month? I make around four 820g pizza doughs once a month

[@ludimarkho6043]

Thanks for your video, so you don't use any yeast for the starter, it's just two types of flower

[@massimonocerino]

Thanks for the comments. I do use only sourdough starter

[@CarlRoutledge]

In the feed what measurements are you using? Total flour weight and total water weight /ml. Think to start you used 300gram of flour total and 300ml of water. You keep saying 50 percent water but you then say 50gram one flour 50 gram the other and 100ml of water. That isn't 50 percent. My initial mix is ready to feed and want to make sure I do it correctly

[@massimonocerino]

Feeding the amount you can add it's really up to you from 100 gr to 1 1kg or more as long use the same percentage of 50% water and 50% floors.

[@CarlRoutledge]

@@massimonocerino so is it 50 percent of what you started with. In my case 150grams 00 flour plus 150grams of wholewheat flour and 300 grams of water. What should I feed it with the first time?

[@CarlRoutledge]

@@massimonocerino so if I feed with 100grams of total flour how much water? 50grams?

[@massimonocerino]

@@CarlRoutledge 100 ml water

[@CarlRoutledge]

@@massimonocerino thanks. Will give it a go. Daughters birthday this weekend and pizzas are on the menu. Be too early for this starter so will use biga like last week and turned out spot on