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  • Hey guys. Salut. This is Alex.

  • So welcome back to the sourdough odyssey

  • Today is the most useful episode so far because you're going to learn three ways

  • to easily and safely store your sourdough starter.

  • Let's begin.

  • Breaking News. To bake sourdough bread, you need a sourdough starter.

  • In fact, a living sourdough starter.

  • And like every other living creature on the planet, it has to eat or it will die.

  • If it dies, you going to have to start again from zero, from nothing, from...

  • I mean zero would be something.

  • From below zero. You don't want to do that.

  • Feeding your sourdough starter is pretty straight forward.

  • It's always one part water and one part flour.

  • But you know what, there are at least two subtleties.

  • First one is regularity.

  • You need to feed your sourdough starter each and every day.

  • No exceptions.

  • I know it sounds easy, but it's like in all relationships.

  • In the beginning, everything is all well and good, but after sometimes, you know, people tend to forget things.

  • Like breakfast, celebrations, birthdays, weddings.

  • Mmmmmmmmm

  • And the second is quantity.

  • Let me give you an example.

  • So during long baking sessions.

  • I usually feed my sourdough starter with at least a heap tablespoon's of flour.

  • Each and every day.

  • A tablespoon of flour a day man. That's insane.

  • You're right.

  • I know it doesn't sound like much, but if you were to keep up that pace for, let's say, about a year.

  • Then that tablespoon of flour a day would make for about 11 kilos of flour a year.

  • That's a big waste.

  • Luckily for us, there are ways to get around this.

  • But it all comes down to how many bread you want to bake.

  • If you wanna bake one loaf a week, then you should use your fridge.

  • Feed your sourdough starter one last time before placing it, tight covered, in the lowest part of your fridge.

  • Once a week get it out and fill it with flour or with dough or with sourdough leftovers and place it back.

  • The fridge doesn't exactly stop your sourdough, but drastically slows it down.

  • A day before baking, pick up a few tablespoons from it and then feed that with equal parts water and flour.

  • In about a day or so, it should start bubbling again.

  • If it doesn't then refresh that one more time.

  • Now if you want to bake one loaf a month, then you should use your freezer.

  • This time your sourdough starter will be on proper hold.

  • So you want to freeze an active state.

  • Refresh your sourdough starter with equal parts water and flour and let it rise for a few hours until it is all foamy and bubbly.

  • Place a few tablespoons in a few containers and drop them in the freezer.

  • It's more practical this way.

  • It's almost magical because you don't have to feed them and they can stay in there for like month.

  • To bring your sourdough starter back to life

  • Get it in the fridge the day before you plan on baking

  • Then activate it like we just did.

  • So guys, a quick info, I recently started Patreon page on which you can financially support my work.

  • Your love has been nothing but amazing so far as we have holemost

  • Holemost, no.

  • Almost reached a thousand bucks.

  • This is phenomenal.

  • So just thank you guys for your love and support.

  • Why am I doing this?

  • I mean no reason, it's just to get your attention.

  • Okay back to the serious sourdough stuff.

  • Finally if you bake one loaf a year or let's say if you want to travel with your sourdough starter

  • then you should dry out your sourdough starter.

  • Trust me, it's nothing complicated.

  • Just spread a thin layer of your bubbly and active sourdough starter on a piece of parchment paper.

  • The thinner you make it, the faster it will dry.

  • Let it sit at room temperature or if the weather at your place is too wet or too cold, just stick it in the oven

  • Fan on, light bulb on, but very important heat off.

  • After about a day, it should be dry and brittle.

  • It should also unstick very easily from parchment paper.

  • Crush it and store it in a tight, air proof container.

  • To reactivate your sourdough, weigh it first and then add exact same amount of water to it.

  • Ah damn.

  • Wait a few hours until all the crystals have dissolved and then feed that with equal parts water and flour.

  • In about a day or so it should start bubbling again.

  • So that's it, I hope you enjoyed those three useful technique to keep your sourdough safe.

  • If like it, give it a like, thumbs up and share that over all your social, you know how it worked, #spreaditlikebutter, using the correct hastag.

  • And please don't forget to tag me in as well.

  • Also please click subscribe because I make new videos every week and you know it's all always about food.

  • Like, for example the dry aged beef machine, the recent one.

  • And also the canned chickpea series, but I think they have a different twist.

  • It's about, you know, uh, inspiring you and giving you confidence to cook.

  • It's about, you know, making this messy place a little bit better.

  • Might be a bit too far, but you get the picture.

  • Take care, bye bye. Salut.

  • [Note from your friendly transcriber: Why not and go and support his Patreon]

Hey guys. Salut. This is Alex.

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3種懶惰的方法,讓你的湯糰啟動器擱置! 麵包奧德賽 (3 Lazy Ways To Put Your Sourdough Starter On Hold ! Sourdough Bread Odyssey)

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    林宜悉 發佈於 2021 年 01 月 14 日
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