The Last SOURDOUGH STARTER RECIPE You Ever Need — Transcript

Full transcript

1. 0:00in this video you'll learn how to make a
2. 0:01super active sourdough stutter after
3. 0:03years of baking and interviewing many
4. 0:05leading bread making experts i present
5. 0:07to you all the knowledge that you need
6. 0:09to master making and baking with the
7. 0:12sourdough starter and these are the
8. 0:13topics that we'll be covering in this
9. 0:15video for your convenience i added
10. 0:17chapters to this video as well so you
11. 0:19can skip ahead to the parts that
12. 0:20interest you the most first we'll be
13. 0:22talking about the history of sort of
14. 0:24stutters then i'll explain to you in
15. 0:25detail what a solo stutter is that gives
16. 0:28you the basis and then i'll show you how
17. 0:30you actually make a starter many recipes
18. 0:32tell you wait seven days but i'll show
19. 0:34you exactly when your stutter is ready
20. 0:36to be used to make things a little bit
21. 0:37more awesome i want to show you my
22. 0:39favorite trick next and then let's get
23. 0:41our hands dirty we'll be making the
24. 0:42first sourdough bread then now that you
25. 0:44made your first bread let's talk about
26. 0:46stutter maintenance how do you prepare
27. 0:48for the next bread afterwards i'll be
28. 0:50giving you a few more resources that you
29. 0:51can continue to study on your sardo
30. 0:53journey after watching all this you will
31. 0:55definitely be a solo stutter master and
32. 0:57to finish things off i have a special
33. 0:59surprise waiting for you at the end of
34. 1:01this video scientists have discovered
35. 1:03very old sourdough bread the oldest one
36. 1:05as far as i know is coming from
37. 1:07switzerland right now but the most
38. 1:08popular story is the story of a lady
39. 1:11making bread in egypt she took her dough
40. 1:13to the nile river and had to head home
41. 1:15for urgent matters she returned a few
42. 1:17days later just to find out that her
43. 1:19bread has suddenly become very puffy
44. 1:21very light it also had a funky smell to
45. 1:23it she would take that bread she would
46. 1:25bake that bread and afterwards she was
47. 1:27surprised because the taste of the bread
48. 1:29had improved also the bread was much
49. 1:31more fluffy than before so she kept
50. 1:33doing the same thing and what she
51. 1:35discovered was wild yeast and wild
52. 1:37bacteria the first sourdough now whether
53. 1:39this story is true or not i don't
54. 1:40exactly know but it sounds nice what is
55. 1:43a stutter a stutter is a unique
56. 1:44composition of wild yeast and bacterial
57. 1:46organisms they live everywhere on fruits
58. 1:50on your skin and on grains such as wheat
59. 1:52rye emmer pretty much everywhere the
60. 1:55yeast you buy in the supermarket today
61. 1:56is an extract of some of the strongest
62. 1:58strains of yeast however in nature the
63. 2:01yeast very often lives in symbiosis with
64. 2:03the lactic and acetic acid bacteria the
65. 2:05yeast makes your dough fluffy the
66. 2:07bacteria makes it sour the sourness has
67. 2:09a pickling effect and gives you
68. 2:11sourdough the unique flavor the yeast
69. 2:14and bacteria coexist in a careful
70. 2:16balance and harmony what makes sardo
71. 2:18special is that every styro is unique
72. 2:20you likely have cultivated different
73. 2:22strains of wild yeast and bacteria than
74. 2:24i do over time your stutter is going to
75. 2:26become better at fermenting flour that's
76. 2:28why making sourdough bread is a little
77. 2:29more challenging than plain yeast based
78. 2:31bread but don't worry i got you covered
79. 2:33and i will give you all the information
80. 2:35you need to succeed at making delicious
81. 2:37sourdough bread making a sourdough
82. 2:40stutter is so super simple all you need
83. 2:42to have is around 1 kilo of flour that
84. 2:45should be a whole wheat whole dry whole
85. 2:47spelt whole hammer whole einkorn it
86. 2:49actually also works with gluten-free
87. 2:51flours just something whole you want the
88. 2:53outside of the grain to still be there
89. 2:55the second tool i recommend you to have
90. 2:57is a scale you could of course also
91. 2:59eyeball everything but especially if
92. 3:00you're getting started a digital scale
93. 3:03makes things so much easier it's going
94. 3:04to take a little bit of time probably
95. 3:06around two to three minutes per day and
96. 3:08it takes a couple of days but it's
97. 3:10really that simple once you made your
98. 3:11stutter you no longer have to buy yeast
99. 3:14at the supermarket you can use your
100. 3:15stardust studder for everything and it
101. 3:17stays good for years i'm gonna be
102. 3:19showing you a couple of flow charts in
103. 3:21this videos because i'm an engineer and
104. 3:22we love flow charts so let's get into it
105. 3:24are you ready you're about to make the
106. 3:26most amazing stutter and it's so simple
107. 3:28on day one you mix 50 grams of flour 50
108. 3:31grams of water and you stir on day two i
109. 3:34get a new clean jar
110. 3:36i take around 50 grams of the mixture
111. 3:38from day one
112. 3:40and then i'm taking another 50 grams of
113. 3:42flour
114. 3:44and another 50 grams of water
115. 3:5124 hours later your starter might have
116. 3:53increased a little bit in size already
117. 3:55but you still might have bad
118. 3:56microorganisms inside the full process
119. 3:58is just going to take a little bit
120. 4:00longer so repeat the same thing again
121. 4:02take 50 grams of the previous day mix
122. 4:04again with 50 grams of water 50 grams of
123. 4:06flour stir everything together again
124. 4:08discard the rest now the starter could
125. 4:09already in theory be ready after 5 days
126. 4:12but it might also take 10 days for every
127. 4:14day until it is ready you will repeat
128. 4:16exactly what you just learned now when
129. 4:18is it actually ready most recipes will
130. 4:20tell you wait x days but that doesn't
131. 4:22work let me show you exactly how you
132. 4:24know that your sourdough stutter is
133. 4:26ready it's very simple when is your
134. 4:28starter ready this is where many new
135. 4:30bakers fail they use the solders that
136. 4:32are too early or too late and let me
137. 4:34show you exactly how you know when it's
138. 4:36ready the typical time frame is probably
139. 4:38around 5 days to 10 days but yeah read
140. 4:41the signs of your stutter that's the
141. 4:42best thing that you can do around 12
142. 4:44hours after you've fed your stutter you
143. 4:46can check whether your stutter is ready
144. 4:48is it bubbly did it increase in size if
145. 4:51it didn't wait 12 hours and then proceed
146. 4:53and feed it again just like you did
147. 4:55before now if it's bubbly it still could
148. 4:58be that you don't have achieved a good
149. 5:00balance of yeast and bacteria smell a
150. 5:02bottle of vinegar or yogurt that's what
151. 5:04your starter stutter should smell like
152. 5:06if it's too strong it might be that your
153. 5:08balance is still a little bit off then
154. 5:10just proceed and feed your stutter again
155. 5:12after 12 hours if it's mild and subtle
156. 5:15and you can really smell that yogurt or
157. 5:16vinegar then you're ready you're about
158. 5:18to make your first bread though
159. 5:19congratulations now my favorite trick
160. 5:22you just made your sourdough stutter
161. 5:24it's ready but if you have time please
162. 5:25bear with me for just a few more days
163. 5:27let's convert our sourdough stutter into
164. 5:29a stiff stutter now especially if you're
165. 5:32new to baking using a stiff starter
166. 5:34later is going to be so much easier for
167. 5:36all recipes that you previously used
168. 5:38yeast you can now use the stiff starter
169. 5:40it's definitely a game changer i in fact
170. 5:43made a full video on the topic but this
171. 5:45is the too long didn't watch if you
172. 5:46don't want to use this disorder that's
173. 5:48totally okay too especially if you know
174. 5:50what you're doing if you're a beginner
175. 5:51dough then this is going to make things
176. 5:53so much easier you'll be able to make
177. 5:54bread with every flower that you have
178. 5:57even low quality low gluten flour every
179. 6:00flower is going to work with a stiff
180. 6:01stutter definitely a game changer if you
181. 6:03ask me a stiff solder stutter is amazing
182. 6:05because it boosts the yeast activity
183. 6:07your final dough won't be as sour the
184. 6:09more bacteria you have the faster they
185. 6:11munch your gluten resulting in a sticky
186. 6:13dough this is the worst enemy of every
187. 6:15home baker called over fermentation this
188. 6:18is the biggest mistake everybody makes
189. 6:20and by making a stiff stutter you can
190. 6:21bake with the cheapest flour that you
191. 6:23find and you won't run into issues of
192. 6:25over fermentation it's such a game
193. 6:27changer that's why if you're new to
194. 6:28starter baking i definitely recommend
195. 6:30you to make a stiff stutter i'll be
196. 6:32sharing a couple of more resources on
197. 6:34this topic in the description of the
198. 6:35video definitely a worthy read for you
199. 6:37so to convert your stutter into a stiff
200. 6:39stutter this takes around 3 days you
201. 6:42will take 50 grams of flour 10 grams of
202. 6:44your stutter 25 grams of water
203. 6:46previously you always had a ratio of one
204. 6:47to one now you have 50 grams of flour
205. 6:49and 25 grams of water that's a 50
206. 6:52hydration 24 hours later you take 10
207. 6:54grams of that previous day mix with 25
208. 6:57grams of water and another 50 grams of
209. 6:59flour the rest that you don't need you
210. 7:00store in a large jar in your fridge this
211. 7:02is what we call your discard never throw
212. 7:04this away this is precious gold again
213. 7:07there are going to be more resources on
214. 7:08this topic in the description of the
215. 7:10video 24 hours later repeat exactly the
216. 7:12same thing yours are those stutters
217. 7:14microorganisms are going to adapt in
218. 7:15this different environment the yeast is
219. 7:17going to thrive the bacteria is a little
220. 7:19bit slower and that you're ready flip
221. 7:21over your solder stutter you should be
222. 7:22seeing a couple of pockets of air also
223. 7:24please note how the smell of your
224. 7:26stutter has just changed just by
225. 7:28changing the amount of water that you're
226. 7:30using isn't that mind-blowing you're
227. 7:32gonna make an amazing first bread are
228. 7:34you excited because now that your
229. 7:36starter is ready let's make our first
230. 7:38bread the ingredients of your bread are
231. 7:40super simple flour
232. 7:42water and salt
233. 7:45that's about it so for typical bread
234. 7:47that's around 400 grams of flour 240
235. 7:49grams of water 8 grams of salt and 40 to
236. 7:5280 grams of sourdough starter so you
237. 7:55just made your first dough and to make
238. 7:56an actual bread out of it i'm gonna be
239. 7:58sharing my favorite recipe in the
240. 7:59description of the video and up here you
241. 8:02are going to loaf your bread no matter
242. 8:05what you're making making something with
243. 8:06sourdough is gonna improve the taste
244. 8:08dramatically you'll make everyone around
245. 8:10you super happy so the quantity of sort
246. 8:13of stutter that you should use depends
247. 8:14on your ambient temperature this is a
248. 8:16really good rule of thumb is it warmer
249. 8:18than 22 degrees celsius or 70 degrees
250. 8:20fahrenheit in your kitchen if yes you're
251. 8:22going to be using around 10 stutter
252. 8:24based on the weight of your flower if
253. 8:26it's colder that's for me in winter
254. 8:28times that's around 20 based on the
255. 8:31flower then this is the recipe for your
256. 8:33first loaf of bread 400 grams of flour
257. 8:36240 grams of water either 40 grams of
258. 8:38solder or 80 grams of starter and then 8
259. 8:41grams of salt if it's way hotter where
260. 8:43you live consider just using 5 percent
261. 8:45of stutter your stutter is going to
262. 8:47regrow instead of your mane though
263. 8:49because your bread dough is pretty much
264. 8:50a gigantic sourdough stutter if all went
265. 8:53well you just made your first breath now
266. 8:55the question is what do we need to do
267. 8:57for maintenance how do we prepare for
268. 8:59the next breath let's have a look at
269. 9:01that in detail now and for that it
270. 9:03depends a little bit did you deplete all
271. 9:05your stutter if yes no worries just
272. 9:07extract a tiny bit of your breath though
273. 9:09that's going to be your next stutter if
274. 9:11not take all but not more than 10 grams
275. 9:13of your solder that you used to make the
276. 9:15bread dough feed it again with 50 grams
277. 9:17of flour and 25 grams of water and now
278. 9:19do you want to bake the next day then
279. 9:21around 8 to 12 hours later you can make
280. 9:23your next bread though do you plan to
281. 9:24bake in the next two weeks if yes store
282. 9:27your stutter inside of the fridge
283. 9:28afterwards you need to refresh it one
284. 9:30more time if not do you have a freezer
285. 9:32if so store your soda soda in the
286. 9:34freezer if not dry your stutter then
287. 9:36reactivation is gonna take a little bit
288. 9:38of time then you'll have the perfect
289. 9:40balance of yeast and bacteria again i'm
290. 9:41gonna be linking all the flow charts in
291. 9:43the description of the video as well
292. 9:44first resort that i wanna share with you
293. 9:46is my default sardo bread recipe it will
294. 9:49make you an excellent bread it takes a
295. 9:51little bit more work if you don't have
296. 9:52that much time and only three minutes to
297. 9:54spare the next resource is my three
298. 9:56minute amazing sourdough bread then on
299. 9:59my blog i wrote a blog post on different
300. 10:01sourdough starter types with all the
301. 10:02details it goes in much more lower level
302. 10:05explaining you the microbiology of your
303. 10:07stutter it helps understand what's going
304. 10:10on next up when feeding your slutter you
305. 10:11typically always have a little bit of
306. 10:13discard stutter at the start we toss
307. 10:15some of it away but then afterwards we
308. 10:18use whatever leftovers we have and we
309. 10:19store them in the fridge this is flavor
310. 10:22explosion so please try making my
311. 10:23discard stutter bread it's an amazing
312. 10:25bread that has superb flavor you can
313. 10:27also make really nice sour crackers out
314. 10:30of your discard are very delicious as
315. 10:32well another crazy idea is to make pasta
316. 10:34out of it you can make sourdough pasta
317. 10:37very delicious sharing the link to the
318. 10:38recipe as well and lastly if you have
319. 10:40questions we have a free discord
320. 10:42community with lots of bakers from the
321. 10:44channel feel free to join and ask your
322. 10:46questions over there and now comes my
323. 10:47special surprise that i promised you
324. 10:49being a total sardo nerd i like to take
325. 10:51my stutter with me my starter is named
326. 10:53brett pitt i take him wherever i travel
327. 10:56to because i want to collect wild yeast
328. 10:58and wild bacteria from all around the
329. 11:00world my stutter has visited several
330. 11:02countries so far so please enjoy some
331. 11:04footage of my stutter traveling please
332. 11:06let me know in the comment section which
333. 11:08questions you have because i'll be doing
334. 11:10another video with frequently asked
335. 11:12questions hope you had fun and may the
336. 11:14gluten be with you
337. 11:18[Music]
338. 11:24welcome to the sourdough world