I always come back to this video every time I wanna make a starter or use one as a gift for a friend ! Thankyou ❤

That reminds me, another way to use the starter dough you take away when feeding is to make crumpets . You have NOT had a crumpet until you've used sour dough starter. In fact, use overproved starter dough. It is not possible to overprove starter dough for crumpets (not possible). I cook my crumpets gently, as you did your blueberry milk pancakes, except I use metal biscuit cutters and slacken off the dough to make a batter, so it bubbles to create those authentic holes you see in super market crumpets. Do not eat the same day they are cooked. Leave until the next day or even the day after that. The lactic and ascetic acid matures to give a flavour few humans get to experience. Toast them until they start to burn (seriously) and then slab enough butter on them so it runs through the crumpet and all over your fingers. This too will improve your life.

@mariagabbott

Жыл бұрын

I need a recipe with this description

@truthprevails2483

Жыл бұрын

I'd love your recipe!❤️

@MrShazaamable

10 ай бұрын

Please recipe!!

@user-qj8sy9qf5v

5 ай бұрын

Omg❤❤❤

@godself10

Ай бұрын

😂❤️

2 years ago I was gifted a sourdough starter from a fellow sailor, it was his mother Marion's starter, and was over 30 years old. I still have it. It has been forgotten a couple of times in the back of the fridge but always comes back to life when I feed it. They are so much hardier than people realize. I don't throw out the "hooch" (the liquid that forms when I leave it too long) I just mix it in, add flour and water, and in 2 days "Marion" is ready to make another bread. It's a treasured gift.

@nibornnyw3185

2 ай бұрын

Sounds like he found a good home for it, too.

You grew my passion for baking to the point I call myself a baker

At last, someone explains in the clearest way how to do the starter properly without yeast! Thank you.

@arthill2310

Жыл бұрын

Paul can bake gangbusters, but this is not a good way to establish a starter, and is downright misleading, and a source of frustration to home bakers. If you follow this method, it is unlikely to rise at all the first day, then will starter to rise the 2nd or third day, then stop rising for a few days. If you stick with it, it should start rising again in a few days. When this happens to a noob, many assume they messed up. This is just poorly explained for the average home baker.

The artistry within the love of a chef for baking/cooking is the main ingredient to an unforgettably delicious meal. Paul’s passion truly exudes in his work! 😊

Love it!!!!! Enjoyed the video, now on to part2😊

Soooo good to see bread passion👏

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

I have been playing with my starter and loving the results! And the discard makes some really yummy pancakes!

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!

Baking sourdough is so relaxing and rewarding!!!! I love it!! I hope more people try this. Yeah, like Paul said, Get Baking!!!!! You won't regret it people!

Nice story, you are a perfect teacher for your children... the way how you explain, every lady has to be a good baker! I did this during the pandemic. Be blessed ,noble soul!

By far the best explanation of sourdough starter.

@bobjones304

Жыл бұрын

And completely wrong. 😖

As always, a wonderful video Paul! Keep the videos coming!! I never doubt Paul...this man has been making bread 🍞 since he was knee high to a grasshopper, and is the universe's expert on it!

I started making sourdough last summer using the Paul Hollywood's Bread book. I just started planning on starting my sourdough starter for this year. Great timing!

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

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

I'm excited to make my own starter. My husband loves sour dough.

So happy to have found this. My starter is on day 6 and I couldn’t decipher what to do with it from my book and thought… Paul will know. Here we are. And now I know and will get it prepped for a Saturday bake. Thank you for this!

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

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

I love it! We have one since december. I bake every week a beautiful and delicious bread. It's called 'kovász' in hungarian language.

You are an excellent teacher. Your recipes, explanations and methodologies are absolutely bulletproof. You have an extraordinary ability to connect with a novice and lift them up, i have never had a failure following your instruction. Thank you

Excellent description. Finally!

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Will make my starter tomorrow!

Fantastic video, so easy to follow - thank you!

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Love this! I just started my starter with rye flour. I'm on day 5 and your explanation is the easiest one I've seen. Thanks!!! Can't wait to watch your next video on how to make bread with my starter.

@andrewbudkiewicz27

5 ай бұрын

Just finished added the initial ingredients, when you feed it for the first time, you through half away, what measurements should he first feed be ? 50g or 100g ?

Great video!!

A master class for this first part of this new tutorial, better impossible to explain and with your usual patience, only a great Baking Master Chef can do it! Thank you Paul, sharing your recipes that make us see easy! Congrats 👍👏🎉✨👌

@leobobie7224

2 жыл бұрын

Hello 👋 How are you doing today?

@user-rj3vx5ow6g

11 ай бұрын

Hola fantástica receta y el también agradable y un Sr muy guapo e interesante

Thanks Paul

I'm ready to make my own bread!😊

Very educational

As someone that bakes with it, I feed mine weekly. Had some hit and misses (mostly cause I didn't understand the recipe clearly), but its real fragrant. Wont mind sharing my go to recipe for a no knead sourdough that is so easy with 4 ingredients, one being the starter. Each time I make it, I can't get over the beauty of the structure it makes with the air pockets. Soooo tasty and when I have some left and dried out, good breadcrumbs for dinner recipes

@amersklain4706

Жыл бұрын

What is your recipe, please?

@Alucard19ster

Жыл бұрын

@@amersklain4706 no kneed sour dough. King Arthur baking recipe

@amersklain4706

Жыл бұрын

Thank you!

Hi Paul. You can bake my bread anytime. Love your hair cut. The best baker around.💯💗👄

Late 2023 and restarting it ! Video is great !

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Thank you! Great information for a beginner making sour dough😊 Cheryl

@leobobie7224

2 жыл бұрын

Hello 👋 how are you doing today?

All the way from Canada loving your videos. Thanks for sharing ! Could you do a 4th sour dough video on making bagels, 🙏 please and thanks.

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Thank you

If universe allows us to meet each other, surely this life will be sweeter for both of us. As if all the cakes and desserts you tasted seemed jealous of us both. ❤

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

Excellent. I think has been one of the best explanations of how to start a sour dough starter. Especially the part of what to do if you’re not going to use it right away. I have a question, if I put it in the fridge, do I have to feed it? I go on vacation at times and don’t want to lose my starter by not feeding it.

@ptours99

4 ай бұрын

no only when you are ready to use it kinda becomes dormant and feeding it will revive it

Subbed as instructed :)

Im so glad you did this tutorial because the one in your book that uses grapes really doesn’t work. I wasted so much flour trying that one out.

@leobobie7224

2 жыл бұрын

Hello 👋 how are you doing today?

Thanks

Thanks!

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

I failed at this before, so much so that I named the (non) starter Tamagotchi. I'll give it another go; you make it look so easy :)

@maryjogantt940

Жыл бұрын

Hilarious! Good luck 🤞!

@tinabrunnet5520

5 ай бұрын

OMG I refer to the starter as an adult Tamagotchi! I love I'm not the only one!

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.

Wow only plain flour and water? Christ and you can freeze it too 😳 Wow unbelievable and so easy. Lovely to have you in my dining room while been teaching 😍

@leobobie7224

2 жыл бұрын

Hello 👋 how are you doing today?

I live in area where it’s 30 degrees Celsius and humid. Should I still keep out on the bench here?

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?

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

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?

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👍🏻

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?

❤️

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?

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?

I’m on day 4 and there is a great sourdough fragrance, but I had more bubbles on day 2, I’ve had less bubbles since. I just did another feeding. I have bubbles but not sponge like on the video. Also, is it ok that the starter seems rather liquidy,? Because the dough in the video being mixed in the bowl looks a lot thicker than what I made and I’m using equal parts water and bread flour. I just want to know if I’m doing everything right, should I let it set longer than 24 hours to get it to be more bubbly and active?

@ninasussams5525

4 ай бұрын

Did you have any luck with this as I'm on day 4 and mine did exactly the same, day 3 was slightly bubbly. Fed it and now it looks all sad and watery again. Don't want to waste my time / flour if it's not going to work!

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

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

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

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?

I brought some freshly fermented white bread sour dough 5 gram pack is this enough to start in my starter glass starter tub?

what size jar is best for the starter? im looking to start this new adventure of sourdough and couldnt be more excited!!

@3799rookie

4 ай бұрын

Hi, I am using 1.5 litre Kilner bought from Dunelm. I'm also using a rye flour starter, high rise after 24 hours.

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

How would you do a gluten free sourdough

If you take it out of the fridge and then feed it, how long do you have to wait to use it? Also do you have to keep it in the fridge all of the time after that?

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

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

@ninasussams5525

4 ай бұрын

Mines also come out watery, I'm in the UK 20 degrees so it can't be too warm. Did you have any luck?

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?

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

What flour do you use/

Can you use it right out of the fridge or do you need to feed it and bring it up to room temperature?

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?

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

I’ve got questions Can you use it in a breadmaker? How long is it best left for before making your first loaf.

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.

Why do you need a cutter if you have slackened the dough into a batter? I've seen something like this done to make a foccaccia-like bread and a pizza dough. But they weren't cut out or slackened into a batter.

does the lid need to be sealed in those initial days? I thought it needed to have air circulation?

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

How many days before starter is ready to use?

@sourdoughjogja

Жыл бұрын

mine after 7th. I called it ready to use if it can rise doubled max 4 hours after feeding, light sweet alcohol aroma and you can notice the bubbles

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

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Paul, I'm having trouble making my flour go in slo-mo. Help!

Why would you throw away the discard, just make two starters or give it to someone.

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

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Easy to understand demo for making sourdough starter, thank you. Have been wanting to try this for ages. Would like to know what you mean by "strong" flour? I'm in Canada and have never heard this term.

@Bougie92

2 жыл бұрын

I think it means high protein flour. Here in France we have T65 flour that has around 12% protein content. We also have cake flour with less than 10% protein. Not suited for bread.

@jkalarkhall

Жыл бұрын

In UK strong flour, means/indicates specifically it is flour manufactured especially for bread making. This is in contrast with plain flour/all purpose flour, and self raising flour.

@jkalarkhall

Жыл бұрын

Should have said, it is higher protien flour, compared with plain/all purpose flours!

My dough is quite watery even though i have used equal parts flour and water.

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Why do you need to discard any?

Do you use tap water or filtered water, ?

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Where is part 2? I’ve looked and want to continue on with your instructions …

@annegoodale7508

2 жыл бұрын

I can’t find it either bit maybe it hasn’t been posted yet and hopefully it’s still to come😊

Why are the instructions on the video different from the written recipe?

what is “strong white flour”

@whippetnffc

3 ай бұрын

Made from hard wheat. Slightly higher protein than plain flour. Not good for cakes or biscuits but perfect for breads.

Yeast and bacteria are actually two very different things though.

ذكرني بيوتيوبر مصريات. بيرغي كتييييييير

❤️🥰❤️❤️❤️😋👍mmm,

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

Hello

@ChefBrianLagerstrom

2 ай бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

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.

DIGAO MI SE KRUH . U PEČNICI JE! JOŠ 5 MINUTA.

Your method will not produce consistent results.