Easy Sourdough Starter Guide

From the creator

Having a reliable Sourdough Starter is an essential for any serious baker. You can ask a friend to borrow some of theirs, but it's super easy to make your own. I've broken my process down into three stages to make it easy and demystify the process. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom/ **MY GEAR** 👋🏼Shop my new Lagerstrom 8" Chef's Knife Here: https://brianlagerstrom.com/shop ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 CHALLENGER BREAD PAN: https://challengerbreadware.com/product/challenger-bread-pan/?ref=WeedsandSardines&campaign=startervid ^not shown in video, but my preferred bread baking vessel, at the moment ▶️ USE YOUR NEW STARTER WITH THESE VIDEOS No Knead Sourdough: https://youtu.be/40MIY0Yl5fY Tartine Whole Wheat Sourdough: https://youtu.be/kJ2f-LQ8B4E Tartine Country Loaf: https://youtu.be/UEAHA6OHxPs 5 Tips for better Sourdough: https://youtu.be/wjPa-zizxwc RECIPE CAPTURE STAGE •DAY 1 (hour 0) Into a tall container with a lid, measure 150g of filtered or distilled room temperature (68°-78°F or 20°-25°C) water and 100g of whole grain rye flour. Stir. Place a lid on the container, loosely, and let sit at room temperature. •DAY 2 (24 hours later) Remove/discard 1/2 of the rye flour/water mixture from yesterday (you don't need to be super precise at this point). Into your container with the remaining 1/2 of the mixture,

Published 2021-02-04 · Watch on YouTube ↗
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