Complete Class — Sourdough Starter from Zero: Learn to Read the Dough

Learn how to make a sourdough starter from zero at home, exactly the way I do it: simple, uncomplicated — and with the right flour, which is the secret of everything! In this complete class I create the starter from scratch, day by day, and teach you how to know when it is strong and ready to make bread. My special trick for beginners: I add just 1 g of dry yeast right at the start, so you can SEE your starter growing in the first days and don't give up. Then it dips a little as it turns sour, and from about day 4 or 5 it rises again, strong — that is the wild yeast taking over. And remember my golden rule: the recipe is only a base — the dough is the one who decides. Learn to read your dough! MY NUMBER 1 SECRET: STRONG FLOUR Weak flour does not make bread. After 2 years of brick-like loaves, I discovered that bread needs strong flour. In the US I use Bob's Red Mill Artisan Bread Flour. In Brazil, Farinha Venturelli (14% protein). PRODUCTS I USE AND RECOMMEND Strong flour — Bob's Red Mill Artisan Bread Flour: https://link.amazon/B0gcVzcmR Brazil — Farinha Venturelli: https://link.amazon/B03nzYerG Mini proofing baskets (bannetons): https://link.amazon/B043l1LLX As an Amazon Associate I earn from qualifying purchases. Como Associada da Amazon, eu recebo comissão por compras qualificadas.