I just received 50 grams of starter from the woman I buy sourdough bread from. Now what?
I
by Maleficent_Ear_8178
29 Comments
ITEnthus
You start making sourdough bread.
Jokes aside, there’s a bit of knowledge only learned through trial and error. Look up some youtube videos, find a recipie that works for you. Also learn how to feed and maintain your starter. Have fun!
RefuseCharming2054
If you aren’t ready to bake with it yet, keep it in the fridge and feed it weekly. When you are ready to bake, take it out and feed it and leave on the counter. If it doubles in volume after 4-5 hours it’s ready to use. If not feed it again.
Far_Low_7513
Just feed it unless she fed it before giving it to you and wait till tomorrow to feed again and leave it. By tomorrow or in a couple days you should be able to bake! Just get the right tools for it. I suggest a scale, a bread lame, a razor for scoring and a bread loaf pan or a Dutch oven to bake inside! Theres so many great recipes online for you to make great bread with!!
Phoenixpizzaiolo21
You try to figure out how to feed it and it dies but you realize just how interesting it is and you start a new batch and that dies so you try again and finally figure it out then start baking bread!!!!
Far_Low_7513
Theres a great recipe I follow from an account on youtube called Iloveireland, the video is titled how to make sourdough bread (MasterClass) and it comes put great!
Whileweliveletslive
Now make bread
immorten_moe
It begins…
EyeZeeEye
It would seem you already have a good resource in the lady that gave you the starter. I would lean into that relationship a little bit. Maybe ask a couple questions every time you buy some bread.
Beyond that. Keep it fed and bake some bread.
AlbertC0
Feed it a good amount and dehydrate a portion for when things don’t go as planned.
Brett_Tomlinson
Feed it, love it, talk to it and name it.
HairyBallsOfTheGods
And now you’re in.
Congratulations, Baker. Prepare for some frustration and confusion! Unless you get it perfect right away …. Then fuck you! Just kidding. 💓 The biggest piece of advice I could give you is do not follow a recipe that contains specific amounts of time. A specific amount of flour or water is cool. But If they say your dough should double in exactly 5 hours then close the tab and find better advice. There are a dozen variables that come into play and those variables change how the recipe is going to actually play out. You can follow somebody’s recipe to the T and if you have a different starter and your house is a different temperature, your bread is going to be completely different.
Trial and error teach the most. Get baking!
bcblues
That’s a lot of “50 grams”!
Expired-expired
Now you have a part time job
GrosCaoutchouc
She gave you enough to make a loaf and feed it to keep it. That’s way more than 50g.
15-20% of the weight of flour should be starter. 1000g flour = 150-200g of starter.
After that, transfer 20 grams of the starter from the jar into another jar, feed it 35 grams of flour and 35 grams of water and that should last 2 weeks in the fridge until you need to feed it again.
Automatic_Maybe5069
Strap in and buckle up
MisterMysterion
IMHO, the Perfect Loaf https://www.theperfectloaf.com/ is the best resource for learning about sourdough baking. I started with his beginner loaf and now have used several other of his recipes.
Get the right tools ASAP.
mute-ant1
the journey begins
hank1222
Here are all the tips I have written down in my notes for when I share my starter with people. Keep in mind I’m a beginner too, but here’s what I’ve gathered so far!
feeding •only need a tiny bit of starter in the jar. a lot of people do 1:1:1 (starter:flour:water) but I found it grows the most when the amount of flour/water is more than the amount of starter. dump some out (or save it for discard recipes) before feeding •I usually add 100g of unbleached bread flour and 100g of room temp filtered water (reverse osmosis filtered water won’t work). you can just do 50g of each if there’s barely any starter in the jar. •the lid should be on but not sealed tight so it can breathe. I use a mason jar lid without the outer piece and just sit it on top •feed everyday or you can keep it in the fridge for up to a week without feeding •if it’s been in the fridge, take out 2-3 days before baking •I put a rubber band on the jar after feeding to see how much it grows •it’s ready for baking when the starter has doubled in size. to test if it’s ready, drop a little in some water. if it floats, it’s active and ready
baking https://www.artfulhomemaking.com/wprm_print/easy-sourdough-bread-recipe •don’t reduce the amount of salt bc it’s required for the bread to bake properly •if you don’t have a Dutch oven, you can just use a cast iron with a piece of tin foil over it •rice flour is good on the outside to reduce sticking. it doesn’t clump up like other flour does (but reg flour still works) •if you’re trying to speed things up, you can put the starter/dough in the microwave (turned off) bc the warmth will help. if you really want to speed things up, put a mug of warm water in the microwave with it
If any of this info is wrong feel free to correct me! Happy baking 🥳
lizshi
Got gifted a starter 2 months ago by my employee and I am trying all kinds of recipes. Have fun.
IwantToSeeHowItEnds
Now you are a farmer. Build a coup and raise chickens. Start sewing your own clothes.
KyleB2131
Eat it
HandbagHawker
thats 50g? dang that is a healthy starter! stash it in the fridge while you get yourself sorted
cream_cheese18
Sourdough Mom on Instagram & Tiktok has helped me a ton! Her 8 hour sourdough was the first recipe I had success with.
Feed it more flour and water. Each day I dump out half of it and add either 1 cup of flour or water… or I bought a scale which helps me, 100 grams of flour and water each day to feed it.
After you feed it and it gets to about double its size, you can do a float test to see if it is active to bake with. Its really simple, take a scoop and put it in water to see if it floats. If it does then you can make some bread!!
I’m a beginner too but here’s a recipe I got some from someone that works for me.
500 grams of flour (3 cups) 350 grams of water (1.5 cups) 10 grams of salt (2 tsp) 140 grams of starter. (1.5 cups)
After that you will want to mix it up and get some better directions on letting it rise and pulling the dough and what not. I’m not the best at that yet. 🙂 but my loans have been yummy and fluffy!
29 Comments
You start making sourdough bread.
Jokes aside, there’s a bit of knowledge only learned through trial and error. Look up some youtube videos, find a recipie that works for you. Also learn how to feed and maintain your starter. Have fun!
If you aren’t ready to bake with it yet, keep it in the fridge and feed it weekly. When you are ready to bake, take it out and feed it and leave on the counter. If it doubles in volume after 4-5 hours it’s ready to use. If not feed it again.
Just feed it unless she fed it before giving it to you and wait till tomorrow to feed again and leave it. By tomorrow or in a couple days you should be able to bake! Just get the right tools for it. I suggest a scale, a bread lame, a razor for scoring and a bread loaf pan or a Dutch oven to bake inside! Theres so many great recipes online for you to make great bread with!!
You try to figure out how to feed it and it dies but you realize just how interesting it is and you start a new batch and that dies so you try again and finally figure it out then start baking bread!!!!
Theres a great recipe I follow from an account on youtube called Iloveireland, the video is titled how to make sourdough bread (MasterClass) and it comes put great!
Now make bread
It begins…
It would seem you already have a good resource in the lady that gave you the starter. I would lean into that relationship a little bit. Maybe ask a couple questions every time you buy some bread.
Beyond that. Keep it fed and bake some bread.
Feed it a good amount and dehydrate a portion for when things don’t go as planned.
Feed it, love it, talk to it and name it.
And now you’re in.
Congratulations, Baker. Prepare for some frustration and confusion! Unless you get it perfect right away …. Then fuck you!
Just kidding. 💓
The biggest piece of advice I could give you is do not follow a recipe that contains specific amounts of time. A specific amount of flour or water is cool. But If they say your dough should double in exactly 5 hours then close the tab and find better advice.
There are a dozen variables that come into play and those variables change how the recipe is going to actually play out. You can follow somebody’s recipe to the T and if you have a different starter and your house is a different temperature, your bread is going to be completely different.
Trial and error teach the most.
Get baking!
That’s a lot of “50 grams”!
Now you have a part time job
She gave you enough to make a loaf and feed it to keep it. That’s way more than 50g.
15-20% of the weight of flour should be starter.
1000g flour = 150-200g of starter.
After that, transfer 20 grams of the starter from the jar into another jar, feed it 35 grams of flour and 35 grams of water and that should last 2 weeks in the fridge until you need to feed it again.
Strap in and buckle up
IMHO, the Perfect Loaf https://www.theperfectloaf.com/ is the best resource for learning about sourdough baking. I started with his beginner loaf and now have used several other of his recipes.
Get the right tools ASAP.
the journey begins
Here are all the tips I have written down in my notes for when I share my starter with people. Keep in mind I’m a beginner too, but here’s what I’ve gathered so far!
feeding
•only need a tiny bit of starter in the jar. a lot of people do 1:1:1 (starter:flour:water) but I found it grows the most when the amount of flour/water is more than the amount of starter. dump some out (or save it for discard recipes) before feeding
•I usually add 100g of unbleached bread flour and 100g of room temp filtered water (reverse osmosis filtered water won’t work). you can just do 50g of each if there’s barely any starter in the jar.
•the lid should be on but not sealed tight so it can breathe. I use a mason jar lid without the outer piece and just sit it on top
•feed everyday or you can keep it in the fridge for up to a week without feeding
•if it’s been in the fridge, take out 2-3 days before baking
•I put a rubber band on the jar after feeding to see how much it grows
•it’s ready for baking when the starter has doubled in size. to test if it’s ready, drop a little in some water. if it floats, it’s active and ready
baking
https://www.artfulhomemaking.com/wprm_print/easy-sourdough-bread-recipe
•don’t reduce the amount of salt bc it’s required for the bread to bake properly
•if you don’t have a Dutch oven, you can just use a cast iron with a piece of tin foil over it
•rice flour is good on the outside to reduce sticking. it doesn’t clump up like other flour does (but reg flour still works)
•if you’re trying to speed things up, you can put the starter/dough in the microwave (turned off) bc the warmth will help. if you really want to speed things up, put a mug of warm water in the microwave with it
If any of this info is wrong feel free to correct me! Happy baking 🥳
Got gifted a starter 2 months ago by my employee and I am trying all kinds of recipes. Have fun.
Now you are a farmer. Build a coup and raise chickens. Start sewing your own clothes.
Eat it
thats 50g? dang that is a healthy starter! stash it in the fridge while you get yourself sorted
Sourdough Mom on Instagram & Tiktok has helped me a ton! Her 8 hour sourdough was the first recipe I had success with.
Ready set bake!!
Josh Weissman appeared on Babish to help you out.
https://www.youtube.com/watch?v=bSYdABrPrtM
Naan
Waffles
Pancakes
Feed it more flour and water. Each day I dump out half of it and add either 1 cup of flour or water… or I bought a scale which helps me, 100 grams of flour and water each day to feed it.
After you feed it and it gets to about double its size, you can do a float test to see if it is active to bake with. Its really simple, take a scoop and put it in water to see if it floats. If it does then you can make some bread!!
I’m a beginner too but here’s a recipe I got some from someone that works for me.
500 grams of flour (3 cups)
350 grams of water (1.5 cups)
10 grams of salt (2 tsp)
140 grams of starter. (1.5 cups)
After that you will want to mix it up and get some better directions on letting it rise and pulling the dough and what not. I’m not the best at that yet. 🙂 but my loans have been yummy and fluffy!
Best of luck!
https://preview.redd.it/vvqscs2uodse1.jpeg?width=720&format=pjpg&auto=webp&s=7588bf2f88d28d28fd8c1d21e43f1bf319ebf480
I’m relatively new to sourdough as well but I’ve used the recipe and it works well for me!
Try to get her number next time bro