Sourdough Starter and Sourdough Bread // Zero Waste, No discard, Easy to Follow

Once you get the hang of it, making sourdough is super easy!
There are various methods and techniques, but there's no one right way to do it. If you bake it to your liking, then it's all good!

Properly managing the temperature during fermentation and the humidity during baking will also result in relatively good oven spring.
Feel free to ask any questions in the comments. Someone might just answer them

00:00 Day 1
00:44 Day 2
01:18 Day 3
02:07 Day 4
03:32 Day 5
04:54 Day 6
06:28 Day 7
06:48 Sourdough bread

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Zassenhaus Classic Manual Bread Slicer : https://amzn.to/3WLoWPW

Anova PRECISION OVEN : https://anovaculinary.com/products/anova-precision-oven


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Ingredients :

For the sourdough starter :
Day1~3 (feed one time a day)
1tbsp whole bread flour & 2~3 tsp water
Day4~6 (feed two times a day)
1tbsp refined bread flour & 2~3 tsp water

Any kind of bread flour will do. From the first day to the sixth day, it doesn't matter if you use only bread flour, only spelt flour, or only rye flour.


For the sourdough bread :
100g(20%) whole bread flour
400g(80%) refined bread flour
100g(20%) sourdough starter
375(75%) water
10g(2%) salt

Since 75% is relatively a high hydration rate, it might be good to start with around 65% at first. In that case, if you're using a total of 500g of bread flour, the amount of water should be 325g
You can make the starter with as little as 10% of the total amount, but if you use less starter, the fermentation time will be longer. Conversely, if you use more starter, the fermentation time will be shorter.


For the leftover starter :
50~60g whole bread flour
40~50g water (add when you bake)

Place flour on top of the leftover starter without mixing it and store it in the refrigerator as is. With this method, the water that accumulates on the surface of the starter won't turn black.
It is possible to store the starter for several months without using it, but its fermentation power will weaken a bit.


Instructions for sour dough bread:

1. Mix all the ingredients together and let it sit at room temperature for about an hour.
2. Do a stretch and fold every 30 to 60 minutes
3. Let it ferment until it doubles in size
4. Shape it and place it in a proofing basket, then chill it in the refrigerator for at least a few hours.
5. Bake in a steam oven at 100% humidity and 230C for 30 minutes.

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100g(20%)
400g(80%)
100g(20%)
375g(75%)
10g(2%)








100%23030

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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 24-70mm F2.8 GM [SEL2470GM]
Lens Filter : Kenko variable NDX II 82mm
MicSENNHEISER MKE600
TripodsSLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : DaVinci Resolve Studio

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#sourdough #bread #starter