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Explore The Easiest Way to Make Sourdough Starter (for lazy people) with 57,244 views, 3,213 likes, and 430 comments. Experience the impact of this video content that has captured audience attention.

Ben Starr, the Ultimate Food Geek, teaches you the simplest way to make sourdough starter, with only flour and water, and a little time. Printable Recipe: https://ultimatefoodgeek.com/2024/03/18/the-easiest-way-to-create-sourdough-starter/ Simple Sourdough MasterClass: https://youtu.be/hNCL6jwRJTo?si=UtWbr9ajzT7rc2-5 Whole Grain Sourdough: https://youtu.be/3_2FwpO_QEo?si=HbnhBu1NatDrxBUV My Favorite Scale: https://amzn.to/4ekR0T0 (Takes AA batteries or plugs in, doesn't require calibration, restaurant grade...I'm an Amazon associate, if you buy something from my links, I'll get a few cents. Thanks!) RECIPE: In a 1-quart container, combine: 4oz (113g) flour (any type) 4oz (113g) water (ideally filtered) Stir well, scrape down the sides of the container, diligently wipe down the sides of the container with a paper towel until they are clean. Cover the container securely (but don't make an airtight seal that could allow pressure to build up), and DO NOT use a cloth or paper towel...the lid must not allow air to circulate across the starter. Sit the starter on the countertop for 1 week, or until a layer of liquid ("hooch') gathers, either at the top, middle, or bottom of the starter. If your starter molds, start over, adding 2 drops of distilled white vinegar to the initial mix. If that also molds, buy yourself a mature starter online...your home is colonized by mold and it's going to be challenging to build a new starter. Once hooch has gathered in the initial mix, proceed to the feeding cycles: FEEDING 1: Stir well, discard half the starter, and feed: 2oz (57g) flour 2oz (57g) water Stir, scrape down, and clean the sides of the container. Sit on the countertop for 48 hours, or if hooch gathers earlier; proceed. FEEDING 2: Stir well, discard half the starter, and feed: 2oz (57g) flour 2oz (57g) water Stir, scrape down, and clean the sides of the container. Sit on the countertop for 48 hours, or if hooch gathers earlier; proceed. FEEDING 3: Stir well, discard half the starter, and feed: 2oz (57g) flour 2oz (57g) water Stir, scrape down, and clean the sides of the container. Sit on the countertop for 48 hours, or if hooch gathers earlier; proceed. FEEDING 4: Stir well. Into a large bowl, weigh off: 4oz (113g) starter Into this bowl, add: 12oz (340g) filtered water 1 lb 4oz (567g) flour 0.7oz (20g) salt Proceed with the normal steps for making Simple Sourdough: https://youtu.be/hNCL6jwRJTo?si=UtWbr9ajzT7rc2-5 In the starter container, give a fourth feeding: 2oz (57g) flour 2oz (57g) water If the dough doubles in 24 hours or less at room temperature, your starter is mature. If not, switch to a 24 hour feeding cycle, and continue the discard/feedings for 2 or 3 more cycles, and test again. When your starter is mature, move it into a larger container and give a large feeding (example: 12oz flour and 12oz water). Cover, leave on the countertop for several hours until you notice bubbly activity, then refrigerate. Feed only when you get low on starter and need to make more, even if that's every few months. NEVER pour hooch off your starter if it has gathered in the fridge, stir it back in before measuring off starter or feeding. CHAPTERS: 2:12 Quick demonstration 5:47 Visual of successful vs. unsuccessful test 6:55 Appropriate container 8:27 You MUST have a scale 9:52 Only 2 ingredients (more are risky) 10:50 Water (filtered/purified) 12:10 Flour (any type will work) 13:37 Gluten free/Keto peeps (sorry) 14:48 Cleanliness is Paramount 15:13 Initial mix 20:18 Hooch means move to the feeding cycles 21:50 Don't worry about the smell 22:29 MOLD!!! 25:42 Other critters 26:56 The week of feeding cycles 30:06 Feeding 1 30:17 It's fine to put discard down the sink 32:48 Whole grain flours 34:14 Rising / No Rising 36:32 Feeding 2 40:46 Feeding 3 41:26 Feeding 4 and Test 44:29 Is your starter mature or not? 47:00 What to do if your starter isn't mature 47:19 Baking the first loaf 48:22 Too sticky? 49:59 "Forever" container size 51:50 Final "feast" feeding 53:51 Room temp time after feeding 56:07 NEVER pour off the hooch 57:39 Traveling with starter

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