Sourdough Starter - Mary'sKitchenMtl

In this video, I will show you how to make your own sourdough starter.
Follow my step-by-step instructions and you will end up with a beautiful starter that will reward you with delicious loaves of sourdough bread. I always thought that making your own sourdough starter was very complicated. It really isn’t. You can make it happen with a little bit of patience and time. You only need two ingredients; water and flour. Try it and let me know how yours turns out!
You will need:
1. 2 large wide mouth glass mason jars (1000g/32oz).
2. Digital scale.
3. Filtered water.
4. Unbleached all-purpose flour.
5. 1 small bowl.
6. 1 measuring cup.
7. 1 rubber spatula.
8. 1 rubber band to mark starter levels.
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Day 1 - 9 a.m.
Tare the scale to 0g.
Weigh 120g unbleached a-p flour + 120ml filtered lukewarm water.
Combine in a clean 1000g/32 oz. mason jar.
Mix well with a rubber spatula. Scrape down the sides of the jar.
Place a rubber band around the jar to mark the starter’s spot.
Cover the jar loosely. Rest for 24 hours at room temperature
(24 - 28C, 75 - 82F).
Day 2 - 9 a.m.
Mix the starter. Place a clean mason jar on the scale. Tare to 0g.
Transfer 120g of yesterday’s starter into the clean mason jar. Discard the rest.
Tare the scale to 0g. Weigh 120g unbleached a-p flour + 120ml filtered lukewarm water.
Combine with the 120g of starter.
Mix well with a rubber spatula. Scrape down the sides of the jar.
Place the rubber band around the jar to mark the starter’s spot.
Cover the jar loosely. Rest for 24 hours at room temperature.
Day 3 - 9 a.m.
Mix. Tare the scale to 0g. Transfer 120g into the clean mason jar. Discard the rest.
Tare the scale to 0g. Weigh 120g unbleached a-p flour + 120ml filtered lukewarm water.
Combine with the 120g of starter.
Mix well with a rubber spatula. Scrape down the sides of the jar.
Place a rubber band around the jar to mark the starter’s spot.
Cover the jar loosely. Rest for 24 hours at room temperature.
Days 4 to 8 - 9:00 a.m.
Repeat the same procedure as days 2 & 3.
Day 9 - 9 a.m.
My starter has tripled in volume for the second day in a row. It is bubbly & strong, & has reached its peak. It has a very pleasant smell, like sweet perfume. It has a thick, spongy & stretchy texture. It is now ready to make bread.
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Before mixing the ingredients for my sourdough bread, I will do a float test. I will add 1 tablespoon of the starter in a glass of water. The starter should float. The starter floats & this is an excellent sign. The starter is strong & healthy & it will reward me with a beautiful, light & airy loaf of bread.
I will use what I need to make my bread & I will place the jar with the leftover starter inside my refrigerator.
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Maintaining your sourdough starter if you are not using it:
Feed your starter cold, once a week, to maintain its strength. Feeding ratio 1:1:1.
Weigh what you have inside the jar & transfer it into a clean jar. Feed it equal parts water & flour.
For example: If you have 50g of starter left after you make your bread, feed it 50g of unbleached a-p flour + 50ml filtered lukewarm water.
Mix it well, tighten the lid & place it back in the refrigerator. If you are not using it for a while, you will need to discard some starter or you will end up with a lot.
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The night before you make your bread:
Remove the jar from the refrigerator & feed the starter cold, as needed, (1:1:1), cover loosely. Store at room temperature, in a warm spot. By the next morning, the starter should triple in volume. Do a float test before mixing your ingredients.
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Important tips:
*Transfer your sourdough starter inside a clean mason jar before feeding it.
*Use filtered lukewarm water.
*Rest a t room temperature (24 - 28C, 75 - 82F).
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If your starter does not rise by the 9th day, it’s ok. It just needs more time (a few more days).
Keep feeding it:)
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I hope this video was helpful! Don’t forget to give your sourdough starter a name! Happy bread making!
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Thanks for watching! Please support me by subscribing to my cooking channel! Thank you!!!!
#sourdoughstarter #easyrecipes #recipes
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MUSIC IN THIS VIDEO:
► CREDIT and USAGE
✘ Title: Life of Riley
✘ Music: Kevin MacLeod
✘ License: CC BY 3.0 (goo.gl/BlcHZR)
✘ Download: incompetech.com....
ISRC: USUAN1400054
© 2014 Kevin MacLeod
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[@tcg278]

Thanks Mary; clear instructions as usual! Your steps look clear, not scary and certainly interesting to give it a try.

[@filo8582]

Thanks for sharing this, you make it look soo easy. I hope to try it one day!

[@adria2811]

Thanks Mary for this easy to follow how-to-video on making sourdough starter!!! Been wanting to try it since COVID turned us into bread makers but could never fully understand any of the recipes I checked out. Will definitely try this. I’ve made several of your recipes and they all turned out great. Tomorrow I’ll be trying your zeppole recipe for hubby Joe 🤞❤

[@MarysKitchenMtl]

You are very welcome!!:) Thank you for following me! Let me know how the zeppole turn out. Follow my baking tips. Leave them inside the oven after they are baked so that they don't deflate. Enjoy! BTW, you will love the custard.

[@teresainsogna3476]

Thank you for the recipe I am presently on Day 4. So far so good

[@MarysKitchenMtl]

Let me know how it turns out! 🥰