2025 Belum Punya Sourdough Starter? Begini Cara Membuatnya!

Summary

In this video, the creator shares a simple and effective method to make natural sourdough starter without using commercial yeast or scales. The process, which spans over seven days, begins with a mixture of flour and water, with regular feedings and observations of the starter's progress. Over time, the starter develops bubbles and an increasingly fruity aroma, eventually becoming ready for baking. This easy-to-follow guide requires no discarding of mixture and can be done with wheat or gluten-free flour. The video also provides tips on maintaining and using the starter for future baking projects.

Takeaways

• 😀 A natural sourdough starter can be made without weighing ingredients or discarding portions.
• 😀 To start, use a clean jar, whole wheat flour (or any flour with free protein), and clean water.
• 😀 The process involves mixing 1 tablespoon of flour with 1 tablespoon of water, then stirring until no lumps remain.
• 😀 Allow the mixture to rest for 24 hours, covered, to avoid dust or insects.
• 😀 On day 2, the mixture should have minimal changes in texture and aroma. Feed it again with 1 tablespoon of flour and 1 tablespoon of water.
• 😀 As you continue feeding the starter, the texture will thicken, and the smell will change to resemble fermented food, like tape.
• 😀 From day 4 onwards, feed the starter twice a day, keeping it in a cool, stable environment.
• 😀 By day 5, the starter should show more bubbles and expand slightly, though it may not yet be strong enough for baking.
• 😀 If the starter is too runny, it's okay to add an extra tablespoon of flour to thicken it.
• 😀 A strong starter will be bubbly and more active, with the texture resembling pasta by day 7, ready for baking or storing in the fridge.
• 😀 After day 7, the starter can be used for baking, and any unused starter should be stored in the fridge as 'old starter' for future baking sessions.

Q & A

What is the purpose of making a homemade starter for baking?

The purpose of making a homemade starter is to create a natural, homemade yeast for baking bread, avoiding the use of commercial yeast, which can cause bloating for some people.

What ingredients are needed to make the starter?

The ingredients needed are a clean jar, flour (any type, though whole wheat flour is used in the video), water, a spoon, and chopsticks for mixing.

How does the starter-making process begin on the first day?

On the first day, you mix 1 tablespoon of flour with 1 tablespoon of water in a clean jar and stir it until no lumps remain. Then, you let it rest for 24 hours covered to prevent contamination.

What happens on the second day of the starter process?

On the second day, you add 1 tablespoon of flour and 1 tablespoon of water again, mix, and let it rest for 24 hours. There is still little change, but the texture becomes slightly thicker.

What changes are noticeable by day three of the starter process?

By day three, small bubbles appear in the mixture, and it starts to smell like fermented rice. The texture becomes more viscous as the fermentation progresses.

What is the feeding schedule on day four of the starter process?

On day four, the feeding schedule changes to twice a day: once in the morning and once in the afternoon, each time adding 1 tablespoon of flour and 1 tablespoon of water.

How does the starter appear on day five?

On day five, the starter produces larger bubbles, though it is still not strong enough for baking. The texture has thickened further, and it may rise more when made with white flour.

What is the purpose of using a tall jar during the starter process?

A tall jar is recommended to allow the starter to rise properly, especially when using white flour, as it expands more vertically due to its lighter consistency.

Why is there no need for discarding part of the starter during this method?

This method does not require discarding any part of the starter, making it simpler. The starter is fed regularly without needing to throw any of it away.

What should you do with the starter once it is fully developed?

Once the starter is fully developed (around day seven), you can use it for baking. If you don't need it immediately, you can store it in the fridge and use it as a 'mother starter' for future baking sessions.