Paul's Sourdough Starter Guide Part 1 | Paul Hollywood's Easy Bakes

This is the best explanation I’ve ever heard. Thanks

I just made the starter I thank you for the clarity.

As a newbie to sourdough baking this clip is very helpful.

Late 2023 and restarting it ! Video is great !

I’ve tried three times now and it goes great for the first 4-5 days. Then after the next feed it becomes a watery, smelly mess. What am I doing wrong?

When I feed the starter, do I replace it with the same amount of flour and water I initially created the starter with? E.g. replace with another 100g flour and 100ml of water?

Thanks Paul

So you're not using grapes any more as you did in your older Sourdough starter video?

Thanks

Ok, but YOUR book says we need an organic apple. Did it, and it grew mold day 4. How do you avoid this?

Lol as soon as I add 100ml to 100g and stir/mix it becomes a batter not a doughy lump.

I started to create the starter, but I found the recipe on bbcgoodfood and it said 100g strong flour with 125ml warm water and it says to feed it every day for 6 days?

Why do you need to discard any?

Thank you. This was like a simple quick Masterclass lesson.

ذكرني بيوتيوبر مصريات. بيرغي كتييييييير

Hello! I have used organic strong stoneground whole meal bread flour …… a lot of people seem to use white . Will my starter respond the same way?

Hi Paul just started to make you starter dough do i always have take some out after 3days or can I add till I got a bigger amount cheers👍🏻

Can I used whole meal to make a starter I like white my wife likes whole meal,and can I bake in a Dutch oven cheers Gary

Your method will not produce consistent results.

My starter smells sort of like beer? Is that how it should smell?

This is simply wrong. The yeast is not in the "air", it is in the flour, hence, your choice of flour is super important.

LOL, love there is NO sign of a scale anywhere... all done by feel... but you do mention the amounts for starter cooks making SD starter... Thanks fella.

Yeast and bacteria are actually two very different things though.

I've seen different methods. This one is different to the one i'm using. The one I have says leave it sealed for 24 hours and feed it every day, but 100g flour to 125ml warm water. And it looks like a thick pancake mix. Should it be like it is in this video?

What flour do you use/

Thank the Gods for Paul Hollywood!

I've watched so many sourdough starter tutorials, and this was the first one that made plain sense in plain English. I should have started with you, Paul.
Subscribed, duh.
Thank you so much!

I tried this technique and it turned out awful. To bulk overnight on the counter is not so smart. You can’t watch it and it can daily’s over proof while you sleep.

Does anyone know why my starter won't rise? It rises on the third day, but after I discard half and add more (as Paul's recipe calls for), it never rises again. I've watched it like a hawk and I've even waited 2 days for it to rise. I'm at my wits end!

What kind of salt do you use? Himalayan? Non-iodized?

Mine ain’t growing or bubbling. Had another one a while back and didn’t work either🤷🏻‍♂️

How many days before starter is ready to use?

Excellent content but starters from different times and places are different. All are different, some are great, some are good, some are best to hold paper on the wall. I have a start from the oldest continuous bakery in San Fransisco, the Boudin Bakery. I don't need to reinvent the wheel.

Paul, we live up in Colorado and my starter looks more watery. I used just as directed, do I need to use less water with altitude or change my flour? Thank you kind sir

Paul it's really called unleaven bread the Jews just use flour and water when they left Egypt and to day they have it on Shabbat Saturday.

Best channel with a handsome guy, jackpot!!!!,New subscriber :)

I followed your directions to the T. Omg came out wonderful. Thank you for your directions.

My starter rises really well but it seems very thin when i go to feed it. Am i doing something wrong?

My starter is really bubbly but doesn’t seem to rise up and fall down, it smells right , what am I doing wrong?

So if you remove 150gr of starter do you add back 150gr of flour and water?

Hello

Soooo good to see bread passion👏

Can anyone explain why we have to throw half away when we feed it? Is it not possible to use that half to make sourdough?

❤️

Very educational

Paul missed a couple of very important things about growing your Sourdough starter. The first is never use water from your tap unless you know it does not contain any chlorine or other bacteria killing chemicals. The reason for this is because your are trying to grow a thriving bacteria colony of Lactobacillus aka Sourdough Starter. Therefore if you use water that contains chemicals to kill/discourage the growth of bacteria that is harmful to us to consume than it is also going to try and kill or discourage the growth of our sourdough starter. There unless you get your water from a well that is pure and untreated you really need to be using bottled water that either comes from a pure source (ie waters like Evian, or Fuji etc) or filtered waters like you purchase at your local supermarket. Do not use distilled water which though pure is essential dead water because it also has all of the natural minerals and salts stripped out of it as well or mineral waters. Secondly use unbleached flour, Third use a mix of flours, I use a mix of 45% Strong white flour (Bread Flour) 45% whole wheat flour, and 10% rye flour but you may prefer a different percentage of flours. The reason I use a mix of flour is to alter the flavor of my sourdough starter which in turn impacts the flavor of the bread you bake. Lastly name your starter my sourdough starter is named Blobert W. White or Blob for short and his younger brotherWillard W. White aka Willie resides at my Sister’s home, his daughter Wilma F White at my Aunts house. The reason for naming your starter is because you are now responsible for its care and feeding of your starter and in case you are wondering Blob is 5 years old, Willard and Wilma are both 4 years old.
The best way to determine if your starter is healthy and well feed enough is the float test. Simple fill a measuring jug with cool water and scoop a teaspoon to a tablespoon of ripe starter and gently slide off your spoon into the water and see if floats or sinks immediately to the bottom.
Care and feeding of your starter. I personally do not like storing Blob in the refrigerator because I have seen too many healthy good tasting starters be forgotten and die in refrigerators or had there flavor profile change. Therefore I feed Blob daily but because I only bake at most twice a week and most times just once a week and I am frugal I most days of the week I keep Blob’s weight at about 150 grams total and discard/feed him 80 grams daily except two days prior to baking when I bulk him up to 300 grams by weighting him and add equal parts of flor mix and water. Additionally I keep Blob in a closet that stays apx 75 degrees F year round and I two jars I keep him in and switch them out every other day to keep them &rom getting crusty not that Blob would care but I do. Lasty your sourdough starter should be not be runny, it should be the consistency of equal parts flor and water. If it is not make sure you are keeping your flour and water amounts equal and you are feeding it your starter every 16 to 24 hours
Happy bread baking

In your cookbook, How to Bake, you use apple in your starter, but not here. What does the apple do? Is it better to do it with or without? Or does it matter?

❤️🥰❤️❤️❤️😋👍mmm,

Thank you

Could you do an easy bakes with a regular bread loaf? My bread allways comes out dense, I need help 😅