Sourdough starter

I want to learn how to make the sourdough starter to bake bread this winter.   Would appreciate any tips if you successfully done this.  Watched lots of YouTube video but looking for the best way (easiest way)  .  Thanks in advance.

It's not hard to make and maintain a starter.  It's straightforward, but takes attention.  First couple weeks you're growing it, discarding some, and adding 50/50 mix of flour/water by weight.  After it gets going (a couple weeks), you can toss it in the fridge and revive it with the 50/50 a couple days before using.  Or you can just buy a pre-made started on Amazon and go from there.  Or, do both and compare.  It's kind of fun watching your "creature".

Now, making bread, that's another thing altogether.  It takes practice to develop the feel for the bread.  I started with the book Tartine (like others did).  I still reference it often.

-Allen

make your starter and leave it out in the open, natural wandering yeast and bacteria will take over.  If you don't like the particular flavor you get, start over.

The owner of Sacramento Baking Company recommends adding a slice of natural, organic cabbage (a few of the outer leaves), and some natural, organic fruit as well. Yeast naturally form on the skin of fruits and vegetables.  This jump starts the process as it injects a bunch of natural yeast to the party.

I've done some batches where I will start it with regular store bought yeast, but let is sit out to gain more strains and bacteria.  This works well as you can start making bread on day 2 with the 'discard'.  The biggest challenge is keeping up with it, and essentially baking every day.  The discard will make some of the best pancakes/waffles you have ever had.

if you keep it out of the fridge, you need to feed/discard daily, once it's rolling, you can slow it down by keeping the starter in the fridge - then you feed/discard maybe once per week.  In my experience, you get more of the tangy flavors with it out of the fridge.

I have some starter if you want a jump start. I got it from my dad who said it's origin can be traced back to the sourdoughs in Alaska (for whatever that is worth). I only make sourdough waffles with it though, no bread. Flavor is really tangy and good.
For my maintenance, I feed it about once a week (right after I use it to make waffles for Sunday breakfast). Other than that it lives in the fridge. Been eating it for a few decades now.

Thanks for the advises and tips guys.  I would jump on BD1's offer if he isn't live too far from me.  Thanks again everyone.

I'll second the recommendation for the Tartine book. I never got to the point where my loaves were consistently good, I was still getting a fair percentage of bricks, but I was trying to use a high percentage of whole wheat which didn't make it easier. Good winter hobby, thanks for reminding me, gonna dig out the pans and give it another go.

I can dry some out and mail it to you if you want. I have done it in the past and it seems to work out ok.  Also mine is habituated to whole wheat as well, WillFo reminded me of that detail.

Thanks for the advises and tips guys.  I would jump on BD1's offer if he isn't live too far from me.  Thanks again everyone.

I can dry some out and mail it to you if you want. I have done it in the past and it seems to work out ok.  Also mine is habituated to whole wheat as well, WillFo reminded me of that detail.

Thanks for the advises and tips guys.  I would jump on BD1's offer if he isn't live too far from me.  Thanks again everyone.

That would be awesome!  PM sent.

just shamelessly dropping a pic of one of my sourdough breads

That sourdough bread looks yummy 😋   Thanks for the picture TG.  While waiting for the sourdough starter from BD1,  I just successfully made a rusted bread from store bought yeast.  Can't wait to make a sourdough bread!

Great job Sonny, thanks for the inspiring thread
I’d eat that!  Hope you enjoyed it

Great job Sonny, thanks for the inspiring thread bread
I’d eat that!  Hope you enjoyed it

Fixed it!