HOW TO MAKE AND MAINTAIN A SOURDOUGH STARTER

In this video, I show you how to make and maintain a sourdough starter. It's the first step in creating beautiful, delicious loaves of bread with 3 of the most simple ingredients possible. Thanks for watching!

DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
https://theregularchef.com/sourdoughquickstartguide
Includes everything you need to know to bake your first loaf of sourdough bread!

SOURDOUGH STARTER FEEDING SCHEDULE
Day 1
• 100g Whole Wheat Flour
• 150g Room Temperature Water
• Let sit at room temperature for 24-48 hours

Days 2, 3, and 4
• 75g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water

Day 5 and 6
• 50g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water

Day 7 and Beyond (until starter is fully-active)
• 25g Mature Starter
• 100g 50/50 Whole Wheat/All-Purpose Flour Blend
• 100g Room Temperature Water

Continued Feedings (Day 8 and Beyond)
• If you bake more than once per week, feed your starter every 24 hours using the following:
o 25g Mature Starter
o 100g 50/50 Whole Wheat/All-Purpose Flour Blend
o 100g Cold Water
• If you bake once per week or less, feed your starter every 7 days using the following, and store it in the refrigerator between feedings. Leave the starter out at room temperature for 1-2 hours before and after each feeding.
o 25g Mature Starter
o 100g 50/50 Whole Wheat/All-Purpose Flour Blend
o 100g Room Temperature Water

VIEW AND DOWNLOAD A PDF OF THE FEEDING SCHEDULE HERE http://theregularchef.com/SourdoughSchedule

ADDITIONAL RESOURCES
Beginner Sourdough Bread Recipe: https://www.youtube.com/watch?v=hNzJLP61nnQ
How to Get a Better Oven Spring: https://www.youtube.com/watch?v=bV3at6kqnWw
Complete Sourdough Baking Guide (Playlist): https://www.youtube.com/playlist?list=PLKI4qMtC6JpUw0UXMXHydrasvpSNj2gUv

MY SOURDOUGH BAKING EQUIPMENT
OXO Digital Scale: https://amzn.to/2ITQ1Ji
Di Oro Rubber Jar Spatula: https://amzn.to/39w02Ir
24oz Wide-Mouth Ball Jars: https://amzn.to/38B2BIc
Dough Whisk: https://amzn.to/2WiKSmi
OXO Mixing Bowls: https://amzn.to/2JYRXRC
Cambro CamSquare Container: https://amzn.to/38HoLbS
Flexible Bench Scraper: https://amzn.to/37B6TPN
OXO Stainless Steel Bench Scraper: https://amzn.to/2QkyFcT
Oval Bannetons: https://amzn.to/2XsV4sI
Round Bannetons: https://amzn.to/2Rvts2n
Bread Lame: https://amzn.to/2LaElTT
Lodge Dutch Oven Combo Cooker: https://amzn.to/2WaXZ8J
Oven Mitts: https://amzn.to/2LpNNTr
Checkered Chef Cooling Racks: https://amzn.to/38VQrJO
OXO Cutting Board: https://amzn.to/35Tk4ej
Mercer Culinary 10-Inch Bread Knife: https://amzn.to/3c9hLq3

RECOMMENDED SOURDOUGH BOOKS
Tartine Bread: https://amzn.to/3ee1bat
Flour Water Salt Yeast: https://amzn.to/2SxOlKO

OTHER RECOMMENDED BOOKS
Salt Fat Acid Heat: https://amzn.to/2KRQqgD
The Food Lab: https://amzn.to/2xuVww5
The Noma Guide to Fermentation: https://amzn.to/2VVHYTQ
The Bread Baker's Apprentice: https://amzn.to/2W1omxL

CHECK ME OUT ON INSTAGRAM
https://www.instagram.com/theregularchef/

VISIT MY WEBSITE
https://theregularchef.com/

VIDEO EQUIPMENT USED
Camera (Canon 90D DSLR): https://amzn.to/2sdBAL8
Camera (Canon EOS R Mirrorless Camera): https://amzn.to/2Th7Jvk
Lens (Canon EF-S 24mm f/2.8 STM): https://amzn.to/2OoBfOA
Lens (Canon EF-S 40mm f/2.8 STM): https://amzn.to/2M5xcF4
Lens (Canon EF-S 35mm f/2.8 Macro IS STM): https://amzn.to/35yiYDW
Lens (Canon EF 100mm f/2.8L IS USM Macro Lens): https://amzn.to/2tMwlmC
Boom Mic (Rode VideoMic Pro+): https://amzn.to/37HTBl2
USB Mic (Blue Yeti Pro): https://amzn.to/2S7s4o1
Lights (Neewer 700W Softbox Lighting Kit): https://amzn.to/2QUMFLm

Intro Music by Prod. Riddiman

This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!