Here are my top 3 essential tips for keeping your starter happy and healthy (with examples!) 👉🏻 Make sure to SAVE this video and share it if you found it helpful 1️⃣ Keep a Small Amount of Starter Keeping a small amount, like 20-50g of starter, is a game changer. Why? It's easier to manage and helps reduce flour waste. For example, if you keep just 30g of starter, feed it 30g of flour and 30g of water if you plan on baking the same day. This 1:1:1 ratio is the fastest way to get your starter to peak for your recipes. Just remember to discard or use some before each feeding to keep the amount manageable. 2️⃣ Temperature is Key Temperature can make or break your starter’s activity. If your kitchen is cooler (below 20°C/68°F), your starter might take longer to rise and peak. A warmer spot (around 24-28°C or 75-82°F) will speed up fermentation and make it more active. In the winter, I like to put my starter in my oven (TURNED OFF) but with the light on. This makes it nice and warm but not too hot where it could kill my starter. Just remember, the warmer it is, the faster your starter will consume its food, so you may need to feed it more often! 3️⃣ Understand Starter Feedings A healthy starter should at least double or triple in size (mine always triples!) after feeding, with lots of bubbles. But you have to adjust the feedings depending on your baking use and environment. For example, if you don't want your starter to rise too quickly, you can try feeding it 1 part starter to 5 parts flour and water (1:5:5) to slow it down. I like to do this when I plan on making my dough in the morning, this way my starter grows overnight and is ready just in time for me to start using it. Still have questions? Feel free to drop them below!
@patticakesintexas
Күн бұрын
Beautiful
@bakestreet_girl
Күн бұрын
Thank you
@aliciapolo9344
Күн бұрын
Lovely, would have like to see it after baking.
@bakestreet_girl
Күн бұрын
I know, I always include it but I lost the footage :(
@esmispeedlife
2 күн бұрын
Pretty ❤☃️
@bakestreet_girl
2 күн бұрын
Thank you!
@ennarocacarello
3 күн бұрын
boring and so repetitive
@emptysquashbottle
2 күн бұрын
Your comment is so boring and so repetitive.
@Cloudnerd
3 күн бұрын
Also, love this song!
@Cloudnerd
3 күн бұрын
I am really struggling with my starter... It collapsed and smelled terrible. This is my third attempt at it! Learning process for sure lol
@bakestreet_girl
3 күн бұрын
You got this! Don't give up just yet. I'll post a video on starter care tomorrow
@Cloudnerd
3 күн бұрын
@@bakestreet_girl oh thank you! I'll definitely be tuning!
@MIRACookies486
4 күн бұрын
Perfect 😊😊😊
@bakestreet_girl
4 күн бұрын
Thanks!
@Missee.P
5 күн бұрын
yess sign me up 😋
@MIRACookies486
6 күн бұрын
Way 😊😊😊😊
@bakestreet_girl
6 күн бұрын
Ingredients: I used only one type of flour - a white flour with 13% protein. You can add a little wholemeal flour if you want. Make sure that your starter is active and bubbly before using. I prefer to use mine just when it is starting to drop. 400g flour, 300g water, 80g starter, 8g salt and as many pieces of cheddar and jalapenos you can fit
@MIRACookies486
7 күн бұрын
Cool 😊😊😊
@hp377
7 күн бұрын
very important for making great bread! When I first switched to using sourdough and mixing by hand it was really helpful to make a few loaves with lower-protein flour to see the value of the strengthen/relax process and its repetition (plus autolyse sometimes). Made me appreciate the strength that dough was actually able to develop. When making dough with finer-ground and actual bread flour, this process now feels a bit easier and quicker by comparison and I really understand why! Great video 😁
@bakestreet_girl
7 күн бұрын
Thank you! I appreciate this feedback so much
@bakestreet_girl
7 күн бұрын
Windowpane Test: What, Why, and When 🥖 What Is It? The window pane test involves gently stretching a small piece of dough between your fingers. If the dough stretches thin enough to become translucent without tearing, it means your gluten is well-developed. Why Use It? This test helps ensure that your dough is strong and elastic, which is key to achieving a good rise and a beautiful crumb structure in your finished bread. Proper gluten development allows the dough to hold in gas produced during fermentation, leading to an airy, well-textured loaf. When to Use It? I like doing the windowpane test after mixing my dough. I do everything by hand, so sometimes it's a bit difficult to understand if the dough needs more resting time or more slap and folds. I work with sourdough, so I like to do the test before and after adding salt. What If It’s Not Successful? If your dough tears easily it's not a bad thing. Just an indicator that it either needs more folds and/or more resting time. Because I add salt separately, I usually do 1 or 2 minutes of slap and folds after I added salt and then I let it rest again before testing doing another test. 👉🏻Important: with sourdough I don't expect the window pane test to be great at the beginning of the process. I don't want to be able to have super stretchy dough from the beginning if I am doing a long ferment, because gluten develops with TIME too. It's not about winning or losing the windowpane test - it's about understanding you dough a little better.
@Bella_kitchen
9 күн бұрын
This looks so delicious 😋
@bakestreet_girl
9 күн бұрын
Thank you!
@lusialika6679
10 күн бұрын
Напишите пожалуста рецепт теста🙏
@bakestreet_girl
9 күн бұрын
400 gr Farina 00 90 gr Farina 7 cereali integrale (multigrain flour) 300-350 gr water 80 gr starter 10 gr salt Olives - as many as your heart desires
@chippypea
12 күн бұрын
Beautiful ❤ keep up the good work 🙏
@bakestreet_girl
12 күн бұрын
Thank you!! 😊
@hp377
12 күн бұрын
I love the crust you get with the uncovered banneton surface 😍
@bakestreet_girl
12 күн бұрын
A love the look too! But I'm always afraid it sticks to the basket 😂
@sakuralovesanimeh
13 күн бұрын
that looks good!
@bakestreet_girl
13 күн бұрын
Thank you!!
@Sigmaronaldo8
13 күн бұрын
Looks digusting
@clairestanfield-ui1fg
13 күн бұрын
👀👀👀
@hp377
12 күн бұрын
me when I am blind
@happyeveryday1122
13 күн бұрын
Nice❤
@bakestreet_girl
13 күн бұрын
Thanks❤️
@bakestreet_girl
13 күн бұрын
Your Crumb Tells a Story! 🍞 Every time you cut into a loaf of sourdough, the crumb reveals the story of its fermentation. Whether it’s light and airy or dense and tight, your crumb is like a snapshot of how your dough developed. Sometimes, I’ve massively underproofed my bread, ending up with a tight, dense crumb. Other times, I’ve gone way over, leading to a flatter loaf. Both of these outcomes have their own lessons to teach. In this video, I’m sharing a variety of crumb structures from recent bakes to show you just how much the fermentation process impacts the final result. By studying the crumb, you can start to understand what went right-or what might need adjusting next time. So even if your bread isn’t perfect, don’t throw it away. Bake it, enjoy it, and let every loaf be a lesson for the next. Bread is too precious to waste-every mistake is just part of the journey to getting better.
@Frugalshae
14 күн бұрын
This is great! 😊 I’ve always had a tough time shaping a bâtard loaf lol!
@bakestreet_girl
14 күн бұрын
Practice, practice, practice. I struggled a lot at the beginning too!
@yk_veoki
14 күн бұрын
Where can I buy that pan / pot thing?
@bakestreet_girl
14 күн бұрын
I have mine linked in my Amazon Storefront. Check it out at amazon.com/shop/bakestreet.girl
@yk_veoki
14 күн бұрын
@@bakestreet_girl Thank u!
@Penguini1989
14 күн бұрын
That is so cool!
@bakestreet_girl
14 күн бұрын
Thanks!!
@bakestreet_girl
14 күн бұрын
Here’s how I bake with a DO: - Preheat your Dutch oven in the oven at 250°C (480°F) for at least 30 minutes. The hot pot gives your bread an instant burst of heat, which is crucial for good oven spring. - Once your dough is ready, carefully transfer it into the hot Dutch oven. Score the top-sometimes, simplicity is best, and just two slashes will give your loaf a beautiful, rustic look. - Bake with the lid on for 20-25 minutes, then remove the lid and bake for another 10-15 minutes at 230°C (450°F) or until the crust reaches your desired color. Pro Tip: Baking times and temperatures may vary depending on your oven, so keep an eye on your loaf during those last few minutes. Super easy, right? Sometimes, the simplest scoring patterns are all you need to create a stunning loaf. Two slashes, and you’re good to go-no need for anything fancy! Ready to try it out? Check out my bio for my favorite Dutch oven and other baking essentials. Happy baking! 🍞
@yk_veoki
15 күн бұрын
Underrated! Love the vid ❤ U also earned urself a new subscriber 😊
@bakestreet_girl
15 күн бұрын
Thank you 🥺❤️
@yukihakkinem1687
16 күн бұрын
How is that thing between the bread and the pan called? Thanks
@bakestreet_girl
16 күн бұрын
A silicone bread mat
@Very_pro_guy
17 күн бұрын
Thanks
@bakestreet_girl
18 күн бұрын
Ingredients: - 400g Pizza flour - 45g Wholewheat flour - 340g Water - 11g Salt - 90g Starter - Cheddar and olives for that extra flavor kick The night before, I feed my starter. I only keep 20g, so it’s always a big feed. Next Morning: I mix the starter, water, and flour together. I use a spatula to combine it roughly-no hands needed just yet. 1 Hour Later: I add salt, a bit more water, and then use my hands to create a smooth dough. I slap and fold the dough right in the bowl (keeping the table clean 😉) and let it rest for another hour. Stretch & Fold: I do one set of stretch and folds, then a lamination where I add the cheddar and olives, followed by two final stretch and folds. Tip: I only touch the dough when it’s relaxed-the timing between folds depends on how the dough feels. Final Rise: Once it’s gained nice volume, with lots of bubbles and an airy feel, I shape it and pop it in the fridge. Next Day: I bake it in my Dutch oven for 30 mins at 250C and then without lid for another 10-15 mins and voilà-fresh, homemade sourdough with melty cheddar and olives!
@satyamkumarjha2679
18 күн бұрын
Make a tutorial of this
@bakestreet_girl
18 күн бұрын
Will do! I have uploaded a video of my process you can already watch (made with wholegrain flour but you can sub with wholewheat)
@satyamkumarjha2679
18 күн бұрын
Is that a whole wheat bread ? If Yes , can you share the recipe
@bakestreet_girl
18 күн бұрын
Yes, it also some rye flour too. Here's the recipe: 300g strong white flour, 150g wholewheat flour and 50g of rye flour with 370g water. I work with sourdough so 80g starter and 13g salt
@satyamkumarjha2679
18 күн бұрын
@@bakestreet_girl instead of white flour , can wholewheat flour be used entirely ? Also , what is a starter ? Idk about it
@bakestreet_girl
18 күн бұрын
@@satyamkumarjha2679 if you use wholewheat entirely, it's a completely different recipe and it won't look the same. You'll need more water. A sourdough starter is natural yeast made from fermenting flour and water
@satyamkumarjha2679
18 күн бұрын
@@bakestreet_girl okay got it !
@Alexarciab
18 күн бұрын
So beautiful
@bakestreet_girl
18 күн бұрын
Thank you so much🫶
@Flavourpirate
18 күн бұрын
This "hack" is traditional German - a bread known as Heidebrot. Note you don't have to score it just bake with the cut side facing up. It cuts shaping time, rises faster at ambient and you need less baskets. It's supposed to proof another 15 minutes after being cut and supposedly came around when a baker became to popular and ran out of baskets.
@bakestreet_girl
18 күн бұрын
I had no idea! Thank you 🫶
@InternetJosh
18 күн бұрын
As a German I approve of this loaf
@bakestreet_girl
18 күн бұрын
As a German myself, I appreciate your approval 😂🫶
@Iamwhitebread
19 күн бұрын
Mm I love miniature glass shards in my bread
@bakestreet_girl
18 күн бұрын
How would that even happen? 😅
@Iamwhitebread
18 күн бұрын
@@bakestreet_girl when cutting things with glass there is a high chance that there will be microscopic pieces of glass in the 🍞
@Iamwhitebread
18 күн бұрын
Still looks amazing though 😋
@bakestreet_girl
18 күн бұрын
I see what you mean. But it's not cutting with glass - for the score I'm using a bread lame. Just using a glass to trace a round shape on my loaf 😄
@Iamwhitebread
18 күн бұрын
@@bakestreet_girl oh I didn’t realize
@MIRACookies486
20 күн бұрын
Cool 😊
@hp377
20 күн бұрын
now this is that serious bread knowledge 🥖✨ Sourdough can fr stay soft and crispy CRAZY long if you get the ferment & proof right, and know how to refresh it like this. So cool
@LapisGT
21 күн бұрын
Why do I think it’s garnet from Steven universe singing this 😂
@MIRACookies486
21 күн бұрын
Super 😊
@bakestreet_girl
21 күн бұрын
thank you!
@MIRACookies486
21 күн бұрын
@@bakestreet_girl 🫶🫶🫶
@prettyhappy.
22 күн бұрын
Happy to be here before 1k likes
@bakestreet_girl
21 күн бұрын
Hahah I wish!! <3
@hp377
23 күн бұрын
really good tips packed into a little short! “Following a recipe” is so true.. bread esp sourdough is more about the wisdom and lots of factors that usually can’t be included in any single recipe. Love this channel 🙌
@bakestreet_girl
23 күн бұрын
Thank you!! I appreciate your feedback so so much ❤
@bakestreet_girl
24 күн бұрын
Check the description for the detailed explanation. Got more questions? I'll answer below 🫶
@MIRACookies486
24 күн бұрын
Cool 🆒 😊😊😊😊
@bakestreet_girl
24 күн бұрын
thank you!
@bakestreet_girl
24 күн бұрын
What do you struggle most with sourdough?
@ChristineGraham-b1w
25 күн бұрын
Is the recipe here? What a good idea and I bet it's delicious.
@bakestreet_girl
25 күн бұрын
Here's the recipe: Ingredients: - 400g Pizza flour - 45g Wholewheat flour - 340g Water - 11g Salt - 90g Starter - Cheddar and olives for that extra flavor kick The night before, I feed my starter. I only keep 20g, so it’s always a big feed. Next Morning: I mix the starter, water, and flour together. I use a spatula to combine it roughly-no hands needed just yet. 1 Hour Later: I add salt, a bit more water, and then use my hands to create a smooth dough. I slap and fold the dough right in the bowl (keeping the table clean 😉) and let it rest for another hour. Stretch & Fold: I do one set of stretch and folds, then a lamination where I add the cheddar and olives, followed by two final stretch and folds. Tip: I only touch the dough when it’s relaxed-the timing between folds depends on how the dough feels. Final Rise: Once it’s gained nice volume, with lots of bubbles and an airy feel, I shape it and pop it in the fridge. Next Day: I bake it in my Dutch oven (check my previous video) and voilà-fresh, homemade sourdough with melty cheddar and olives!
@ChristineGraham-b1w
23 күн бұрын
@@bakestreet_girl thank u for writing it out. Takes days to finish it doesn't it. That makes it a work of art. 😋
@asomnss
27 күн бұрын
270 seems way high
@bakestreet_girl
25 күн бұрын
It is quite high - it's a very old oven from my dad's place. In my house I have a modern one and I bake at 250C
@Nintendo475
27 күн бұрын
It looks yummy
@bakestreet_girl
26 күн бұрын
Thank you 😋
@Nintendo475
26 күн бұрын
@@bakestreet_girl you’re welcome
@maggiemuthu9818
25 күн бұрын
Wowee mouths waterin❤ tq
@bakestreet_girl
25 күн бұрын
@@maggiemuthu9818 thank youuu! I posted the recipe in the comments
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