Sourdough starter recipe and guide - get an easy start | Foodgeek (2024)

Good day ,everytime I remove the 50 g of starter to add new flour and water should I do with the starter from the previous day?

Thank you for sharing. I have started my starter yesterday.

Can I change the type of flour when I am feeding? Also what happens if I add more water than the 100gm? I accidentally added more water and today is day 5 and not seeing much activity.

Greetings from Brazil. Is it normal to get it to double in size at the very first 24 hours? I’ve started to make my starter yesterday afternoon and when it was late in the morning today, it was already doubled in volume, so I took 50 grams and fed it again (100/100g). When it was about the time I started it on yesterday it was overflowing the glass jar! so it tripled in volume! I’ve used regular white flour (as this is all we can find in Brazil, there is no strong or bread flour over here). So it took about 5 hours to double in volume. Is it right? I know that there are some flours in Brazil that would come already mixed with baking powder, but that would not be the case as I always make sure to pick the right one (no baking powder). Any guesses?

Hi Sune. Sorry if this is silly question but every time you feed the started, you are to remove a portion of the starter and put it in a new container and “feed” the stuff in the new container…and you do this for multiple days… what do you do with all those half filled containers of starter left behind.. can we throw it all together? Thanks

If the ingredients are:
Bread flour,
Wholegrain rye flour
and
Water.
Then where does the yeast come from..?

Hi, when you say add bread flour, do you mean just white or can it be a combo of white and whole-wheat?

Hi – have you done ‘geek’ experiments on autolysing – periods of time, with and without salt, with and without the starter?

Hi Sune,
My starter turned out exactly the way you described it. Now I would like to keep a portion in the fridge and feed it once a week so that I could revive it as needed. What amounts of flour and water should I feed the starter weekly?

Hey! Thanks for the great videos and instructions really helped in my sour dough journey. I was wondering if its possible to scale down the amount of starter recipe, instead of using 100g, can we use 10g/20g instead ?

When feeding which flour is best? when I feed with bread flour (100% whole wheat) it seems to take longer to double than feeding with all purpose flour.

Hello,
How does increasing or decreasing the amount of starter used in a recipe affect the final loaf of bread?

There is no yeast on the list of ingredients?

Hi Sune, what are you doing with rest of starter, which is not feeded for this day? If I don’t want to trash it, I would have at least 18 jars of starter after 6 days 😀 I think 18 jars at least 18 breads is too much to handle to eat it for less than half year. :o)

Hi there. Can I feed on day 2 with rye flour/whole wheat flour or does it have to be bread flour?

Hi Sune, I have really enjoyed your excellent experiments and learned a lot. Do you tune your starter to the mix of different flours in your current bread recipe, or always just use a starter fed with white bread flour?

Great recipes. I’ve made wonderful bread but not very sour. Suggestions?

should I begin starter with rye flour and then feed only with wheat flour? or can I continue to feed with rye? do you have a rye sourdough recipe? thank you

Hi, I have about 300 ml (1 cup) of starter which is a good and manageable size for me. What I would like to do for the upcoming holidays is to make many sourdough items. What is the process double, triple or quadruple the size of my starter? Is is enough to take my 300 ml (or a lesser amount) and add the same ratios of water and flour and let it sit overnight on the counter (assume 70F/21C)? Or, because of the volume, I should let it sit longer? Basically, is there a different process for increasing the starter amount? Thanks.

Greetings. To start with sourdough stater I have taken 50gm whole wheat flour and 100gm of water and maintaining same pattern. today is the sixth day. Does my starter gets affected with more hydration? How can I calculate with preferment formula of yours. Thank you

My starter is 16 days old and I used it for the first time yesterday and the dough rose nicely. I’ll bake it today. To help my starter get as strong as possible, would it be better to keep it at room temperature, feeding it “peak-to-peak” for a couple more weeks? Once it’s really strong I’ll keep it in the refrigerator for convenience, but should I delay refrigerating it for awhile? How long? Thank you!

Ha, I live in tropical Asia. I made my starter with 150g bread flour and about 120g water (the video shows 100g flour and 150g water and 150g flour and 100g water so I just added water until 150g of flour was hydrated). After 24 hours it had more than doubled in size and was bubbling i.e. before the first feed. (Everything used was UV sterilized and reverse osmosis sterilized water was used.) It’s quite amazing!

Can your Danish Rye Bread sourdough recipe be a base for a boiled dough bread?

Hey Suve. We are a little family, just 2 of us. So I bake bread only twice per month. Can I keep the sourdough in the fridge for 2 weeks? Also, should I still feed it every day? Many thanks.

Hello! I am wondering if the temperature of the water matters? If so, what temperature do you recommend? Thank you

I was given some starter from a friend who has been using it for years. I have fed it and kept it on the counter top near an undercover fridge vent. It seems to be sulking, as nothinghas happened in 3 weeks. There was some bicuit coloured liquid on top I stirred it in with moreflour. Still nothing. What can i do?

Day three…my starter is rising some but its very stiff as in not pourable like it shows in your video. Very gluteny if you will. Following the recipe as written. Is this ok? I’ve been covering the jar with several layers of cheesecloth, would this make a difference?