The Fresh Loaf

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Sourdough Starter Tutorial. A nice video for everyone, not just a beginner.

Anonymous baker's picture
Anonymous baker (not verified)

Sourdough Starter Tutorial. A nice video for everyone, not just a beginner.

What, How, & Why of a Sourdough Starter










hreik's picture
hreik

thanks so much!!!!!!!!!!!!!

Maverick's picture
Maverick

Nice video, but she needs to check her facts. The acetic acid isn't from yeast in sourdough (it is from bacteria... she is thinking of wine making), oxygen isn't needed for yeast (fermentation is anaerobic), the acetic acid is the distinct sour for the bread (not lactic acid... but this could be argued), etc. Even the statement that a starter can last for a hundred years is a little misleading. It isn't like the organisms live that long. Plus there is bound to be variations in the environment that will change a starter slightly over time. It may be true that once you make a starter, you don't have to start over, but I don't think that is what she meant.

I couldn't sit through the entire making a starter portion because she talks too slow for me, but it seemed to be a good start.

dabrownman's picture
dabrownman

culture should have more yeast than LAB in it.  That is total nonsense.  Any SD culture woith the least amount of LAB in it will have 10 times more LAB than yeast and a good one will have at least 200 times more LAB than yeast.

Not all LAB are the same but they can all make Lactic acid - the base sour in the bread.  Some can also make acetic acid but they have to prompted and encouraged to do so since they would rather make lactic acid - the acetic acid is the tang in the SD.  Great SD bread has a mix of lactic and acetic acid in my book but some LAB can't make acetic acid - but many can.

Some LAB can make ethenol and CO2 just like yeast if they run out of fructose in the culture and some LAB can make more enthanol and CO2 than yeast too!  It is a wild mix we have to make bread from and what you have in the mix is all you have but ou vn change it too by varying flour, temperature and hydration.  So if you don't like what yours is doing you can make any number of other ones to get what you like better.