here's how I get my starter ready for bake day

@cooksbread

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starter cover

Why it worked

The video provides a clear, step-by-step tutorial on a popular baking topic (sourdough) with practical tips and visual demonstrations, making it highly shareable and engaging for a niche audience.

Summary

The creator demonstrates how to prepare a sourdough starter for baking. This involves taking starter from the fridge, measuring it into a jar, adding bread flour and warm water, mixing it to a smooth consistency, and then covering it to let it rise.

Structure

1Prepare starter from fridge
2Measure starter, flour, and water
3Mix ingredients to a smooth consistency
4Cover starter and mark the starting point
5Place starter under a candle warmer to rise

Product placement

Original caption

The first step in my sourdough bread-making process: getting my starter active and ready to bake 🍞 I keep my main starter in the fridge and feed it 1:1:1. When I’m ready to bake, I take what I need from my main starter and make a separate active starter. My bread starter ratio: 60g starter + 60g bread flour + 36g warm water This makes enough active starter for about 2 loaves using my bread recipe. It’s a stiff starter, so it can look like there’s no way it’s going to come together - just keep mixing! I show what mine looks like partway through vs. when it’s fully mixed. Then I let it rise until it’s doubled. Not sponsored — I just really love my @KneadAce sourdough starter products 🤍 #SourdoughStarter #SourdoughBread #SourdoughTips #Microbakery #WorthTheSearch

More from @cooksbread

On-screen text

here's how I get my starter ready for bake day I have one main starter that I keep in the fridge until I'm ready to bake I take it out about 15 minutes before I'm ready to make my active starter and then I pour 60 grams of that into a Mason jar I did go over a gram but I'm not a perfect baker so I'm just leaving it make sure you zero out your scale and then add 60 grams of bread flour I use King Arthur but you can use whatever you prefer then I measure 36 grams of warm water the water does come out really fast so when I first started baking sourdough I did measure the water separately because it's harder to get water out once you've already poured it in this is a pretty stiff low hydration ratio so don't panic when it looks like this you wanna keep mixing until it's a smooth consistency and it looks like this I do clean the sides of my jar because I think it's easier to see when the starter has doubled then I cover it with a starter cover if you don't have one of these you can just use a coffee filter and a rubber band I Mark it with a Sharpie to see where it started and then I start this one a little bit later so I'm putting it under a candle warmer and it should take about four hours to fully rise

Transcript

here's how I get my starter ready for bake day I have one main starter that I keep in the fridge until I'm ready to bake I take it out about 15 minutes before I'm ready to make my active starter and then I pour 60 grams of that into a Mason jar I did go over a gram but I'm not a perfect baker so I'm just leaving it make sure you zero out your scale and then add 60 grams of bread flour I use King Arthur but you can use whatever you prefer then I measure 36 grams of warm water the water does come out really fast so when I first started baking sourdough I did measure the water separately because it's harder to get water out once you've already poured it in this is a pretty stiff low hydration ratio so don't panic when it looks like this you wanna keep mixing until it's a smooth consistency and it looks like this I do clean the sides of my jar because I think it's easier to see when the starter has doubled then I cover it with a starter cover if you don't have one of these you can just use a coffee filter and a rubber band I Mark it with a Sharpie to see where it started and then I start this one a little bit later so I'm putting it under a candle warmer and it should take about four hours to fully rise

Sourdough doesn’t have to take all weekend 🤎 Same-day sourdough is kinda my thi