Wild Yeast Method:

Ingredients to be used over the entire 4 days:

216g (approximately 1 3/4 cups) organic unbleached bread flour, divided into 33g (3 1/2 Tablespoons), 33g,  75g (1/2 cup), and 75g, respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)

1/2 cup unsweetened pineapple juice, divided

2/3 cup filtered water or spring water

Day One: Beginning in the morning

Ingredients:

33g (3 1/2 Tablespoons Flour)
1/4 cup pineapple juice

 

Mix 33g flour (3 1/2 Tablespoons) and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat. Stir two to three times during the day and before going to bed at night. You should not expect any significant activity in this starter for at least 48 hours, and possibly not even then.

Day Two:

After 24 hours, the starter is completely inactive with some of the pineapple juice having separated and floating on the surface. Stir vigorously and replace lid, stirring again several times during the day, at least twice, and again before retiring for the night.

Day Three:

Ingredients:

33g (3 1/2 Tablespoons Flour)
1/4 cup pineapple juice

After 48 hours, we will feed the starter regardless of whether it is showing any activity.* Stir to combine and feed with another 33g flour and 1/4 cup pineapple juice, stirring vigorously to whip in air and fully incorporate the flour and juice. Cover and allow to rest overnight once again in a warm area of your kitchen or on a seedling mat.

Day Four:

Ingredients:

150g (1 cup Flour) divided
150g (2/3 cup water) divided

By the next morning (around 60 hours) you should start seeing some activity. Feed with 75g flour (1/2 cup) and 75g (1/3 cup) water, stirring vigorously to combine. Allow to ferment throughout the day.

Six hours later, or once the starter is active and bubbling, feed it again with a 75g flour-to-water ratio. Continue doing this until you have the amount of starter you want to have on hand. Refrigerate overnight unless you plan to wake up in the middle of the night to feed your starter. Once you have the amount desired, refrigerate until use, remembering to feed it every week or two. Be sure you have it in a container that will allow the starter to rise 30% without spilling over or erupting from outgassing.

(*Note: if there is no activity after 48 hours, throw the starter out and begin again. Something has gone wrong.)

 

Quick Method:

Ingredients for the entire day:

141g (approximately 1 3/4 cups) organic unbleached bread flour, divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)

1/2 cup unsweetened pineapple juice (divided)

1/8 teaspoon active dry yeast (I use Fleishmann’s.)

75g (1/2 cup) water

Mix  33g flour, yeast, and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat.

After about 2 1/2 hours, check to see if the yeast has become active. If not, your yeast is bad. Throw out the batch and start again with fresh yeast. More likely, the starter is active, full of bubbles and has risen quite a bit. Stir to deflate and whip in more air.

After another 2 1/2 hours (the yeast should be quite active) feed the yeast again with 33g flour and 1/4 cup pineapple juice.

After another 2 hours, transfer to a four cup bowl and feed with 75g (1/2 cup) flour and 75g (1/3 cup) water. Refrigerate and allow sourdough flavor to develop for several days before using. You can use it on the second day but the flavor will be only mildly sour.

Feed every week or two with 75g flour-to-water ratio, keeping refrigerated between uses.

 

 

 

Click On Product to View Link

 

A seedling mat is fantastic for proofing dough and for making sourdough starter. It keeps the dough 10-15 degrees above room temperature which give me consisted results. I’ve seen others on-line that are a little cheaper, but this is the one I have experience with and I am completely happy with it. What I particularly like about this model is that the cord doesn’t get in the way of placing articles on the mat. I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.

 

Hydrofarm Seedling Heat Mats, 17 Watts, 9 x 19.5 Inches

 

 

A kitchen scale is an invaluable tool for getting accurate measurements when measuring flour and for determining consistent portion sizes for various dishes. I have had good results with this particular scale. I don’t particularly like flat digital scales (the kind that look like a sheet of glass) because the measurements have wildly inconsistent readings, at least that has been my experience.

 

Taylor Precision Products Biggest Loser 6.6-Pound Kitchen Scale with Glass Platform (White)

 

 

I absolutely love my Danish Dough Whisk. It makes working with thick batters a pleasure when a balloon whisk simply cannot handle the task. It will allow you to work with dough right up to the point that you are ready to begin kneading. As you’ll see me mentioning in every video in which I must work with a viscous batter or dough, I don’t know how I ever lived without my Danish Dough Whisk. I highly recommend this product. I have several of them in both sizes, small and large, and have given them as gifts to the delight of my baker friends.

 

The Original Kitchen 13.5-Inch Stainless Steel Danish Dough Whisk, Large

 

 These two types of whisks come in graduated sizes. The smallest are useful for whipping air into sourdough starter in the early stages of development and for mixing small amounts of liquid. The larger are useful in creating creamy sauces, gravies, and thin batters. I have similar sets. The first set is a little more flexible, the one below it is stiffer and more sturdy. I use both sets equally according to the needs of the moment.

 

Hippih Stainless Stell Kitchen Balloon Wire Whisk

Norpro Balloon Wire Whisk

 

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Two Methods of Making Sourdough Starter:

Wild Yeast Method and Quick Method

Spicy Potatoes Masala is a deliciously flavorful way to eat potatoes. I first tried this dish at a fantastic Indian/Sri Lankan restaurant called, Dosa Garden, in Staten Island, NY. Completely smitten by the flavors, I hounded the owner to share the recipe with me. He gave me the general ingredients, and this is the version I created after a little experimentation. I think it comes pretty close. While Kandi, from Dosa Garden, uses oil when he prepares this dish, this is an oil-free method.

Two Methods of Making Sourdough Starter: Wild Yeast Method and Quick Method
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Two Methods of Making Sourdough Starter: Wild Yeast Method and Quick Method
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Ingredients
  • Wild Yeast Method: Ingredients to be used over the entire 4 days:
  • 216 g bread flour divided into 33g (3 1/2 Tablespoons), 33g,  75g (1/2 cup), and 75g, respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.), approximately 1 3/4 cups
  • 1/2 cup unsweetened pineapple juice divided
  • 2/3 cup filtered water or spring water
  • Quick Method: Ingredients for the entire day:
  • 141 g bread flour divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.), approximately 1 3/4 cups
  • 1/2 cup unsweetened pineapple juice divided
  • 1/8 teaspoon active dry yeast I use Fleishmann's.
  • 75 g water 1/2 cup
Servings:
Units:
Ingredients
  • Wild Yeast Method: Ingredients to be used over the entire 4 days:
  • 216 g bread flour divided into 33g (3 1/2 Tablespoons), 33g,  75g (1/2 cup), and 75g, respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.), approximately 1 3/4 cups
  • 1/2 cup unsweetened pineapple juice divided
  • 2/3 cup filtered water or spring water
  • Quick Method: Ingredients for the entire day:
  • 141 g bread flour divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.), approximately 1 3/4 cups
  • 1/2 cup unsweetened pineapple juice divided
  • 1/8 teaspoon active dry yeast I use Fleishmann's.
  • 75 g water 1/2 cup
Servings:
Units:
Instructions
Wild Yeast Method:
Day One: Beginning in the morning
Ingredients:
  1. 33g (3 1/2 Tablespoons Flour)
  2. 1/4 cup pineapple juice
Instructions:
  1. Mix 33g flour (3 1/2 Tablespoons) and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat. Stir two to three times during the day and before going to bed at night. You should not expect any significant activity in this starter for at least 48 hours, and possibly not even then.
Day Two:
  1. After 24 hours, the starter is completely inactive with some of the pineapple juice having separated and floating on the surface. Stir vigorously and replace lid, stirring again several times during the day, at least twice, and again before retiring for the night.
Day Three:
Ingredients:
  1. 33g (3 1/2 Tablespoons Flour)
  2. 1/4 cup pineapple juice
Instructions:
  1. After 48 hours, we will feed the starter regardless of whether it is showing any activity.* Stir to combine and feed with another 33g flour and 1/4 cup pineapple juice, stirring vigorously to whip in air and fully incorporate the flour and juice. Cover and allow to rest overnight once again in a warm area of your kitchen or on a seedling mat.
Day Four:
Ingredients:
  1. 150g (1 cup Flour) divided
  2. 150g (2/3 cup water) divided
Instructions:
  1. By the next morning (around 60 hours) you should start seeing some activity. Feed with 75g flour (1/2 cup) and 75g (1/3 cup) water, stirring vigorously to combine. Allow to ferment throughout the day.
  2. Six hours later, or once the starter is active and bubbling, feed it again with a 75g flour-to-water ratio. Continue doing this until you have the amount of starter you want to have on hand. Refrigerate overnight unless you plan to wake up in the middle of the night to feed your starter. Once you have the amount desired, refrigerate until use, remembering to feed it every week or two. Be sure you have it in a container that will allow the starter to rise 30% without spilling over or erupting from outgassing.
  3. (*Note: if there is no activity after 48 hours, throw the starter out and begin again. Something has gone wrong.)


Quick Method:
Ingredients for the entire day:
  1. 141g (approximately 1 3/4 cups) organic unbleached bread flour, divided into 33g, 33g, and 75g respectively. (You can use any flour you prefer but the purpose of this video, I am using bread flour.)
  2. 1/2 cup unsweetened pineapple juice (divided)
  3. 1/8 teaspoon active dry yeast (I use Fleishmann's.)
  4. 75g (1/2 cup) water
Instructions:
  1. Mix 33g flour, yeast, and 1/4 cup pineapple juice. Stir vigorously until fairly smooth. Cover and allow to rest in a warm area of your kitchen or on a seedling mat.
  2. After about 2 1/2 hours, check to see if the yeast has become active. If not, your yeast is bad. Throw out the batch and start again with fresh yeast. More likely, the starter is active, full of bubbles and has risen quite a bit. Stir to deflate and whip in more air.
  3. After another 2 1/2 hours (the yeast should be quite active) feed the yeast again with 33g flour and 1/4 cup pineapple juice.
  4. After another 2 hours, transfer to a four cup bowl and feed with 75g (1/2 cup) flour and 75g (1/3 cup) water. Refrigerate and allow sourdough flavor to develop for several days before using. You can use it on the second day but the flavor will be only mildly sour.
Recipe Notes

Feed every week or two with 75g flour-to-water ratio, keeping refrigerated between uses.

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Below are some of the products I used in this demonstration. Click on the photo to order yours through my affiliate link with Amazon.com. I receive a small commission, which helps me to continue my work, and it doesn’t cost you any more than if you bought it directly through Amazon. I only promote products I have personally used myself, or similar products, when the products I use can no longer be found. I appreciate your support!  Click on product to view link!

Balloon Whisks

These two types of whisks come in graduated sizes. The smallest are useful for whipping air into a sourdough starter in the early stages of development and for mixing small amounts of liquid. The larger are useful in creating creamy sauces, gravies, and thin batters. I have similar sets. The first set is a little more flexible, the one below it is stiffer and more sturdy. I use both sets equally according to the needs of the moment.
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 A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool.

The Original Kitchen 13.5-Inch Stainless Steel Danish Dough Whisk, Large.  

A Danish dough whisk makes working with dough and batters a breeze. I wonder how I ever lived without this handy little tool.

Hydrofarm Seedling Heat Mat

This is the seedling mat I use. It is fantastic for proofing dough and for making a sourdough starter. I've seen others online that are a little cheaper, but this is the one I have experience with and I am completely happy with it. I particularly like how the cord on this model lays flat and out of the way.  I actually have two and have used one of them for 10 years, the other for 3 years and they still work as well as the day I bought them.

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