How To Make Sourdough Starter | Good Housekeeping UK

麵團太濕，請問會是什麼原因？

Loved this, thanks. What do you do with the formed crust because it is exposed? Rehydrate? Remove? Restart?

I assumed after 24 hrs at room temperature it was sent to the refrigerator, not quite step by step instructions

this video is shit please look for a good recipe guys, leave this video.

Can you use wholemeal flour

Can I use a different flour as long as it's unbleached?

Thanks for sharing 👍 😊 God bless you always 🙏

Omg did she just say it needs to breathe and grow 😭 no it doesnt

I've tried this and mine is very thick would it be the flour ??

This just made it form a skin after just a couple of days, threw the first one out. See, you can't see the dislikes anymore, why did they do that??, in a lot of cases, if something has lots of dislikes, its because its false or misleading, and this recipe just doesn't really work.

this is why they hide dislike number

No discard?

any discarded

Wonderful video 👌👍

Hola! Has any one else's starter not been so soupy? I used the amounts provided n perhaps my conversions to metric are off but the starter I have is rather bread-like by day 2 n am now on day 4 and it's just gotten more vast but same density. Perhaps I need more water?

That’s not 75ml of water! Far more

Not having much luck. On day 12 now, no bubbles, water and flour seperates when I go to feed it the next day and no bubbles.
I had it covered for 5 days till I saw to do otherwise, but it's still has not started to react. I may start again I think. Not sure where am going wrong here

Hi there! I have made a sourdough starter before watching your video and I had covered with lid
airtight. The sourdough looks fine but I wanna make sure I have achieved the best results. Should I bin it and make a new one? Thank you!

Do I use whole wheat flour or all purpose flour ?!

I've used tap water (Cambridgeshire, England) and used 75g strong bread flour and 75ml water per the guide and it's worked fine. The only issue I've had is with the advice to leave it open to the air for the first 3d, when I tried that, the batter developed a hard crust, not mentioned at all in the video. I may not have had the starter in a warm enough area during that attempt, perhaps if it were more active the crust would not have formed, but on my second attempt I loosely covered with cling film, plus stirred once or twice over 24h, and it worked well

Can you use this yeast in other recipes that require yeast? Such as sweet buns? Or will this yeast leave a sour taste?

One of many YT entries, but short and reasonable! I’ve made a start with one roughly along those lines, but using the same style of glass jar (but without the rubber seal) all the way through. Used a mix of V Strong white, wholemeal, and buckwheat flour, over 5 days. In my case, filtered tap water (ex Thames Water supply firm) did the job. The measurements in my case were 3 tbs of flour and 2 tbs of the water. So far, so good.

Roses are red

What exactly is, “STRONG WHITE FLOUR”?

Thank you.

short n' sweet, perfect! Almost falling asleep listening to 30 minute vids on this subject..

It is the micro organisma in the flour that give life to the starter, leaving it open for 3 days can introduce toxic substances and other unwanted bacteria.

Could I ask, why do you need ‘mineral water’, would tap water not suffice? Thank you. Great video.

Can i use plain flour?

Are these the right quantities? I've tried this a couple of times and at best it makes a thick dough not a smooth batter. Also in the video they're pouring way more than 75ml