So you mean, every time I want to use my old starter, i will do "restart" (new jar) and jst wait for it to rise so i can use right away or this new jar "restart" is now my new starter? Then how is the old discard (off and on rising) will be of good use? Pls respond. Ty
I can’t freaking believe it!! 4 months I tried to get that thing to grow!! I tried everything!! I almost gave up. Yesterday I found your video. I gave one last ditch effort. I woke up this morning and BAM!! There it was!! DOUBLE AND THEN SOME!! I was so excited and happy I had to wake my husband up to tell him!! lol. Thank you so much!!!!!! I’m so grateful!!
This worked perfectly for me! Repaired one with reg flour and another with rye. Can I keep the discard in the fridge and continue to restart a batch from that ?
After watching this, I fed the heck out of mine last night after 2 WEEKS of no activity but it smelled amazing(ly sour). IT MORE THAN DOUBLED OVER NIGHT I WAS STARVING IT 😭😭 Anyway, that was the first time it ever doubled! ‘Preciate you!! 🙌🙌
GREAT TIP. It never would have occurred to me that I was keeping too much of it previously. Tip #1, resetting the starter with a small amount and keeping only 25g until feeding it the night before using it, fixed my sourdough problems completely. FWIW, I started out with a mix of rye and whole wheat to get my starter going, it only took 3 or 4 days, and ever since, it doesn't seem to matter what flour I use for the overnight feeding: it always rises overnight. And no more discards either. Two other tricks I've learned is to use slightly warm water for the overnight feeding, just a little warmer than lukewarm, and to add the 50g water to the 25g first, stir it in, and then add the 50g flour. It works every time, even when my kitchen is cold. Simple fixes for predictable and consistent results. THANK YOU, Grant.
Wow its almost as if you were reading my mind. That's exactly what I am dealing with now. I started my starter with 1 cup flour and 1 cup of water and then every discard I was told to divide the starter in half, discard one part and feed the other and to keep doing this according to the recipe. It's a bit on the colder side in my house but the starter is a bit like a thicker pancake batter now that I have kept it in the oven. I have been reading all things sourdough and there's a lot of back and forth information - I was feeding it 1:1:1 but read I want a 1:1:.5 so I started feeding it 1 cup of flour and half a cup of water. I moved it to its forever jar and banded it to watch for growth but nothing has happened. It is bubbly tho. I just don't know how much starter I am supposed to have at this point. Mine lives in the oven because it's about 15 days in and I didn't want to get it going and it not be ready enough to have it slow down. I am about to do a feeding now and discard as I have been but now I am trying to figure out if I really get rid of all this starter before the feeding or keep going as I am
@@melissaculp681 If you can, try switching from 1 cup measurements to weight measurements instead, using a digital scale. They are not expensive and the measurements are way more accurate. 1 cup of flour does not weigh the same as 1 cup of water, but 50g water and 50g flour are equal. Works great!
I struggled for a loooong time with my starter going "off" while being stored in the fridge. I found very little for my issue online and had to sort it out on my own. Basically my starter was becoming very acidic, making a toxic environment for the yeast (meanwhile the bacteria were thriving). One big reason for this is that I don't bake regularly, so the starter was in the fridge for long periods of time. I would end up with a watery slurry, and even after adding flour to stiffen the starter, it would go watery again without rising. On mutiple occasions I found it faster to create a new starter from scratch than to revive the old one. Are you ready for the fix? Solution: If you have this issue, abandon the 1:1 (water:flour) guideline and switch to a stiffer starter. A stiff starter can have up to two times as much flour by weight compared to water (2:1 ratio of flour:water). A stiff starter (drier environment) is less hospitable for bacteria, so it gives yeast a natural edge. A stiff starter stores much longer in the fridge and it will more than double when you let it rise because it has more food per volume than a 1:1 starter. Hope this tip helps someone out there.
@@jackiekatzev7521 Of this hspprns I start anew with flour and no old starter. Things usually start bubbling by the third day and that way you're not dealing with any of the acidity problems.
I left over a few grams of old starter and it looks promising so far! It was pretty dry, I added a few grams of it to a new jar with a 1:5:5 to dilute as much as possible and it’s bubbling so far! Thanks for the tip
My starter was slow to double and I almost gave up around day 7, but I stayed patient and on day 9 I had an active sourdough starter!! Thanks, Grant, this is the first method that has worked for me.
Yeah...I'm there. I just did my first divide and discard on your Sourdough Starter Guide. Day 3 looked active SOMEWHAT. Day 4 nada. Four hours after 50g/50g/50g and still nada. I have been very precise with the measurements and clean utensils. I'm being patient but...I WANT TO BAKE!!!
Grand I absolutely can't thank you enough. I put my sourdough starter in the refrigerator, just a couple of tablespoons and it stayed there the entire summer. I never touched it. There was a lot of Hooch that I did pour off, but it only took two feedings and its back. I bet my first sandwich loafwill be nice and tangy. Thanks for all you do, and all your knowledge. I don't even go to any other sites anymore. I've learned so much from you and all the frustrations of making sourdough I no longer have.
I just discovered this by accident. Yesterday I took out my sourdough scraping's that had been in the frig for over a month. After I mixed 50 gr 50 gr to about 10gr of starter in a new jar , it sat for 16 hours because i forgot about it. It had tripled in size, I just backed it today and it looks great
@@hazzeleyezz85 After I mixed my starter from scrapings, I put it back into the refrigerator and just before I go to bed, I take it out and put it on top of the frig. When I get up it ready for me to start mixing my bread dough. If I mix the starter in the evening with warm water, then when I get up in the morning its past its peak.
Can I bake after day 3? Today I am in my day 3. How long do I need to feed? My SS has rose and looks great but is it too early to bake or must I keep feeding?
Thank you! 1st week newbie here 🙋🏻♀️. Watching your video helped me realize I had too much starter. I was following someone else’s recipe of 1 cup flour : 1 cup water and storing in my oven with the light on. Every 24hrs, discarding 1/2, and repeating. It was starving! Not rising/falling and a layer of hooch. When I reduced and used your proportions. Also, placing in my microwave with door open. It really came alive visually! You saved me on expensive flour $ being wasted! And I learned 😁!
Thank you very much!! I had the same problem and was throwing my starter away and starting it again! I was disappointed at first but then I saw your video! Guys just give your starter time and do what the video says ! You will see that it works!! Thank you again!!
You are amazing. I was struggling to revive my 3yr old starter. I usually keep my starter in fridge and feed it once a month, never had any issues. But this time My starter was bubbling but not rising, I followed your tip and fed 50g flour and only 40ml water to 25g starter. Kept the jar in oven with light on. It doubled within 12hrs. Thank you so much.
Thank you sir! It’s almost like you saw my starter. Mine had doubled repeatedly over a couple feedings. Then I got greedy and kept 150g and fed it 75g rye flour and 75g water. That’s when everything stopped.
I have read so much on this and your video explained and helped me so much that I am going to start all over again for the 3rd time. Your instructions were different than everybody else’s. Thank you.
This helped a lot. More than some other guides, you're advising us to go by what the starter looks like, not just when the next feeding is supposed to happen. You also cut the feeding amounts by half. Thank you! I was hating to 'waste' all that discard when my starter was just getting started again.
Oh man! I'm going to try this. I just started my SDS about five days ago and I noted on some days it will rise and on other days it will not. I'm going to try your method, thinking that I'm leaving too much started in the jar before feeding. Thanks Grant!
Grant you are awesome. I did exactly as you suggested and I completely got my starter reactivated. So now waiting to Stretch and fold a third time. I’ll cold proof it as I’d been doing and have fresh baked sourdough in AM. Thank you for all the great tips you’ve given me since I started my sourdough journey 6 months ago!
Recently, my sourdough starter was not active (didn't rise much) and smelled too sour. I tried your method and it seems my starter has been reset properly. Thank you!
The first 3 species of bacteria to grow are NOT the sourdough bacteria you want. But they're faster. So they cause the 3-4 day rise. Then the sourdough bacteria starts taking over which is why it slows down for a few days. By day 8+ the correct bacteria will be much more prevalent given the correct environment.
Help! This works so well and am grateful...what do I do when the second feed tripled within four hours??? I'm not complaining, however, I cannot bake at the moment so I placed it in the fridge. Yikes! Still a "newbe" and learning with the help of your great tutorials. Appreciate your help. Thanks!
Wonderful! What a great problem to have :) I would just keep the start in the fridge and then feed it 4-5 hours before you're ready to use it in your recipe. Thanks for the comment.
Also, if you have a bread machine, go ahead and make a bread machine loaf, then re-feed your starter. For us home cooks, it's OK to have a good-but-not-great loaf when circumstances call for it.
Hey, Susan! Thanks for the comment. That happens to me all the time. My "true North," so to speak, is to have around 25 grams of starter in my jar in the fridge. More or less is fine, but that's what works for me.
Thank you. My daughter showed me how to revive a starter... it did SO amazing... but then seemed to die. I'm going to try your tips (though I'm also concerned my tap water is less than ideal)
Hi, my starter (i am using all purpose flour) never rise since day 1, so I reset it using 1:1:1 (all purpose flour: water: barley flour).. just starting yesterday and 2 feeding, my starter already start to double!!! MasyaAllah, thank you so much... Waiting to start use it... Thank you!!! This is my first time!!!
I came looking for a solution to my sourdough not rising after 6 days of consistent feedings and no discard. It did have bubbles initially but was the week progressed it got watery and no longer any bubbles. I was NOT going to start over so I gave it a big feeding of wheat flour and a little water to make the consistency like thick pancake batter. I said I would give it 24 hours and then make a decision from there. Well as nature would have it doubled in size 10 hours later. "Tom" was just a little hangry 😂 😊 editing post: I did a float test as suggested and it sank so I made discard buttermilk pancakes 🙌🏾🙌🏾 fed and now waiting....
Saved my brand new starter! I've been avoiding sourdough bc I hate disappointment 😅 after 7 days of many bubbles and no rise on my very first starter, I tried option one and it doubled 12 hrs 🎉 I suppose the volume I had wasn't being fed because it still made really great pancakes and waffles
Mine always gets sluggish around the change of season and currently I’m struggling so I’m thinking on my next feed I’ll give it whole wheat as my starter is all white and have been for a long time ! Hope it helps and thank you for the video
Thank you! I have wasted so much time and flour trying to get the starter going. I finally found your UA-cam videos, took my unsuccessful starter and followed your instructions. In less than a week, it was rising perfectly. :)
This video is so helpful thank you so much , I am staring at my starter without any hope it seems dead because I had to freeze it 😬 now I am trying to make it alive again
1. How do you maintain the amount of starter? U use it all and start making sourdough from day 1? 2.Do I have to dump all when mold appears on the way of making the starter?
Hi! I followed your guide and it was doubling predictably. I decided to use your sourdough starter feed recipe to bake with on day 7 25:50:50 but the morning has come and it did not rise!! help
I had the same issue with my first i did the float test seemed right 🤷🏻♀️put it in fridge overnight and stretched it folded and let rest again for several hours but didnt rise.... I really want this too work but lawwdd its a hell of a mission.
Thanks for this starter rescue. I have some of a starter batch, given tome by a friend, that has been in use for 14 years. Wow! Anyways, on the rare times that I try to bake with it, it doesn’t double in size overnight. After watching this video, I realized that I hadn’t been feeding it properly or often enough while storing it in the fridge. Your method worked and revived the starter but when I began the process of your no knead recipe, using 25 grams of starter, 50 grams of flour and 50 grams of water, it didn’t rise at all overnight although it does have some bubbles. What should I do now? Thanks for your help. 🙂
Thank you for the video! My starter was very active and I baked wonderful breads and then all of a sudden my starter stopped rising. I followed your instructions and fed it whole wheat flour and it doubled. Now do I keep feeding it with whole-wheat flour for a little while or all purpose flour? Because I did the same proportions with all purpose flour in another jar and it only rose 1cm.
All purpose flour has a lower gluten content than bread flour, and you need the gluten to hold the air bubbles. That might be why you’re having trouble with the starter.
After you do the first step of taking 25g out of the old and putting it in a new jar w 50g water + 50g flour, it rises within 24 hours.. Then you mentioned around 2:20 to take out everything again except 25g and do 50g water + 50g Flour again. Once you get to that point, and it has doubled in size do you keep feeding it? If so, how many more days should I feed it? Or is it considered an active starter already?
When fixing a sick starter, do you feed once it starts to fall? And for doubling, if the top is rounded, do you count the very top when seeing if it’s doubled? Or only what is on the sides of the jar? My starter has a very sour smell so I’m pretty sure it’s active, just sluggish. I can’t honestly remember if it’s ever doubled….
Thank you for sharing. I started my starter three days ago and it actually doubled in the first 24 hours. After that it hasn't done much. It gets a little watery. It doesn't smell bad or anything. It does bubble a little bit but that's it. Any suggestions would be appreciated.
I say just keep going following the plan you're using. Three days is a very young starter and it needs more time to gain maturity. Trust the process :)
Thank you. This seemed to work for me but how many times do we do this before we can start feeding it the normal amount we did before and start baking with?
This was super helpful and worked! However, do you recommend continuing feeding with whole wheat flour? Once i went back to my 1:1:1 with in bleached flour like i had been doing all along, my starter isn’t rising as much and takes a long time. 🤔 kind of stumped. Thanks for the video!
This video is great. I have a question that I think is slightly different than your suggestions. I’ve tried several times now to start from scratch. Day 3 I get great activity doubles in size. Do the normal discard and feeding. But after that I get nothing. What am I doing wrong?????
A new starter will often stop showing normal signs of activity around day 3 or 4. Many people think it "died." It's just a normal part of the process. The starter needs to work out the colony of yeast and bacteria before it starts behaving normally. So, just keep going! That's completely normal.
I’ve had my starter for a couple of years, feeding it with organic white bread flour on a ratio of 1:1:1, but noticed that it had slowed down. I fed using your technique with rye flour but now I’m not sure what the hydration of my starter is! Is it still 100%? Thanks
Once revived what regiment is recommended to keep it going and when can we transition back to regular flour? I'm using King Arthur's wheat & regular flour
I keep 25g of starter in the fridge and only take it out to feed it the night before I want to make bread. Once you receive your starter you can start following that same process. Once revived, you can also choose to feed the starter whichever flour you prefer.
@@GrantBakes 🙏 Thanks! I appreciate it! I downloaded your PDF! I plan on starting one from fresh w/ your direction. One more question, sorry I see it calls for Rye? Can we substitute w whole wheat? Just need to know If I'm making a grocery trip lol Thanks for all your help in the community.
My day 2 and 3 of my starter were SO active. Day 3 it overflowed out of the jar. Day 4 was less activity and here we are day 7 with no activity 😢 did I do something wrong? Maybe I need to do the 25g/50/50 method? Advice?
So i started with that 25g and did the water and flour and it hasnt doubled but has a thin layer of liquid on top what does that mean? Should i start over?
hello ... hope that you reply to my message.... i am in the process of first time using a starter method.... i am at day 7 it has been a little frustrating as it has only raised little each day... using 50gms whole wheat flour and water.... what would you suggest I do as i do not have that thick stretch in the starter or the large bubbles... and it definitely smells sour... many thanks.
@Grantbakes when you say to use whole wheat flour do you continue to use whole wheat flour when the doubling happens or do you switch to all purpose? You only said flour for that next feeding so I wanna be sure
I did exactly what you said: 25g, 50g, and 50g. My starter rose. Today is day 3. How long should I continue this process? When will I know my starter is ready for baking? Please reply because I was really looking forward to bake this weekend I want to make Focaccia but I don’t want to be impatient either.
So I did the 2525 and 50 g of starter it rose up it doubled do I put it in the fridge now that it worked ,because I’m not gonna bake for another week do I feed it before I put it in the fridge is what I wanna know
If I’m away longer than 10 days I usually feed my starter twice before baking, removing most of it to a discard jar before repeating feeding it. Next time I may leave it out longer to rise. Is it ok to feed starter night before & leave it on counter for say 12 hrs before using? I often do this. Thanks, 😊
I think that's perfectly fine, Kaylee. If you leave it out 12 hours or more it may "pass its peak" and start falling down again. It just depends how active the starter is. It's all about adapting :)
Thanks for your great vids! quick question - I have an opposite situation - my starter doubles, sometimes triples in size, but recently it doesn't smells "fruity" as it did before and I don't see as many bubbles anymore, it just increases in volume... it feels wrong to me, should I start from scratch?
Hi! I started my sourdough starter 20 days ago and it doubled up on day 3 but ever since it hasn’t risen at all. It smells good, doesn’t separate and has small bubbles. Would this work in my case or should i do something else?
I am currently on day 9 on my sourdough starter and its still not floating but its rosing double…how would I know if my sourdough is ready to use other than float test? Or is it the only way to tell my starter is ready?
I did the starter guide and my starter grew with no issues for day 6 - day 8 but it was very sticky or hard? It has bubbles, double size, etc. How many days after day 6 should I keep feeding it to know it’s ready?
Would this method work on a starter that has yet to establish itself? I have been working on my sourdough over now for two weeks! Lots of bubbles and one good rise, and then back to no rise and bubbles. Very frustrated 😂. I did bake a loaf of bread with that what I’m assuming was a false rise, and it didn’t turn out too bad actually . Obviously not as good as with a mature starter. Help please 😊
Ok so I had my active starter in the fridge and not won't rise after it's been fed 3 times and let out on the counter. I also used a different flour from plain flour to bakers flour then plain again as I thought the flour was the problem. Trying to reset now 🤞🏻
Hello Grant, I don't know where to look for an answer to my question. I have a recipe I like and it uses 16 oz. of active starter to mix the dough. My question is..some recipes use less starter and some more in a formula. How does this affect the bread? How do you determine how much sourdough starter to add to a formula? Less more? thank you so much.
PLEASE HELP! This video was really informative I’m just so worried my starter has died…… so I just made my very first sourdough starter and it was SUPER active (started on march 1st) I even baked two amazing loads of bread with it but I switched it over to unbleached ap flour and also switched to a 1:1:1 ratio instead of the 1:2:2 and boom NO ACTIVITY! And it’s need over 24 hours I tried just adding a little bit of whole wheat 60g and water50g without discarding and am currently waiting it is cold in my house and the starter is in my oven with the light off it only comes out when I have to use the oven.
I'm on day 3 and day 1 and 2 raised beautifully today it like died and I'm so upset!! Plus I ran out of rye flour and couldn't find it in stores so ordered it on Amazon in the mean time added organic flour. I'm so upset it stopped working but let me try all of this and see what happens!
Cold temps definitely make it move slower. You can feed your starter with warm water, 80-90 degrees Fahrenheit to combat this! Maybe that will help your starter speed up again.
Get my sourdough starter guide here: grantbakes.com/sourdoughstarterguide
Thanks Grant, good of you. Here comes Fifi2 !!
I followed your advice and my starter is fixed. It’s almost double in size and it’s been less than 12 hours since last feeding. Thank you so much 😊.
So you mean, every time I want to use my old starter, i will do "restart" (new jar) and jst wait for it to rise so i can use right away or this new jar "restart" is now my new starter? Then how is the old discard (off and on rising) will be of good use? Pls respond. Ty
I can’t freaking believe it!! 4 months I tried to get that thing to grow!! I tried everything!! I almost gave up. Yesterday I found your video. I gave one last ditch effort. I woke up this morning and BAM!! There it was!! DOUBLE AND THEN SOME!! I was so excited and happy I had to wake my husband up to tell him!! lol. Thank you so much!!!!!! I’m so grateful!!
This made me laugh so hard! The fact that you were so excited you woke up your husband to tell him - what was his reaction? 😂
This worked perfectly for me! Repaired one with reg flour and another with rye.
Can I keep the discard in the fridge and continue to restart a batch from that ?
Same here. I woke up at 3:19am and had to text my friend with a photo as proof!!!!!😂
🎉🎉🎉🎉🎉🎉
After watching this, I fed the heck out of mine last night after 2 WEEKS of no activity but it smelled amazing(ly sour). IT MORE THAN DOUBLED OVER NIGHT I WAS STARVING IT 😭😭 Anyway, that was the first time it ever doubled! ‘Preciate you!! 🙌🙌
GREAT TIP. It never would have occurred to me that I was keeping too much of it previously. Tip #1, resetting the starter with a small amount and keeping only 25g until feeding it the night before using it, fixed my sourdough problems completely. FWIW, I started out with a mix of rye and whole wheat to get my starter going, it only took 3 or 4 days, and ever since, it doesn't seem to matter what flour I use for the overnight feeding: it always rises overnight. And no more discards either.
Two other tricks I've learned is to use slightly warm water for the overnight feeding, just a little warmer than lukewarm, and to add the 50g water to the 25g first, stir it in, and then add the 50g flour. It works every time, even when my kitchen is cold. Simple fixes for predictable and consistent results. THANK YOU, Grant.
Wow its almost as if you were reading my mind. That's exactly what I am dealing with now. I started my starter with 1 cup flour and 1 cup of water and then every discard I was told to divide the starter in half, discard one part and feed the other and to keep doing this according to the recipe. It's a bit on the colder side in my house but the starter is a bit like a thicker pancake batter now that I have kept it in the oven. I have been reading all things sourdough and there's a lot of back and forth information - I was feeding it 1:1:1 but read I want a 1:1:.5 so I started feeding it 1 cup of flour and half a cup of water. I moved it to its forever jar and banded it to watch for growth but nothing has happened. It is bubbly tho. I just don't know how much starter I am supposed to have at this point. Mine lives in the oven because it's about 15 days in and I didn't want to get it going and it not be ready enough to have it slow down. I am about to do a feeding now and discard as I have been but now I am trying to figure out if I really get rid of all this starter before the feeding or keep going as I am
@@melissaculp681 If you can, try switching from 1 cup measurements to weight measurements instead, using a digital scale. They are not expensive and the measurements are way more accurate. 1 cup of flour does not weigh the same as 1 cup of water, but 50g water and 50g flour are equal. Works great!
Thank you!!
Ah! Thank you for reminding me that I used to make sure the water was a certain temperature.
I struggled for a loooong time with my starter going "off" while being stored in the fridge. I found very little for my issue online and had to sort it out on my own. Basically my starter was becoming very acidic, making a toxic environment for the yeast (meanwhile the bacteria were thriving). One big reason for this is that I don't bake regularly, so the starter was in the fridge for long periods of time. I would end up with a watery slurry, and even after adding flour to stiffen the starter, it would go watery again without rising. On mutiple occasions I found it faster to create a new starter from scratch than to revive the old one. Are you ready for the fix?
Solution: If you have this issue, abandon the 1:1 (water:flour) guideline and switch to a stiffer starter. A stiff starter can have up to two times as much flour by weight compared to water (2:1 ratio of flour:water). A stiff starter (drier environment) is less hospitable for bacteria, so it gives yeast a natural edge. A stiff starter stores much longer in the fridge and it will more than double when you let it rise because it has more food per volume than a 1:1 starter.
Hope this tip helps someone out there.
Thank you for this
I threw mine out - I am kicking myself after reading this!
Ahhhhh
Thank you!
Dealing with this right now! How much mature starter did you leave?
@@jackiekatzev7521 Of this hspprns I start anew with flour and no old starter. Things usually start bubbling by the third day and that way you're not dealing with any of the acidity problems.
I left over a few grams of old starter and it looks promising so far! It was pretty dry, I added a few grams of it to a new jar with a 1:5:5 to dilute as much as possible and it’s bubbling so far! Thanks for the tip
My starter was slow to double and I almost gave up around day 7, but I stayed patient and on day 9 I had an active sourdough starter!! Thanks, Grant, this is the first method that has worked for me.
Did you feed it, or did you just leave it alone?
U gave me some hope 🥹👍🏻 i will tey it too
OK I'm day 4 so I should go at least a few more days? it's bubbling but not rising more than whatever I feed it
Am I missing if I should do something different if this is the case for me too? Day 7 no doubling just bubbles….
Yeah...I'm there. I just did my first divide and discard on your Sourdough Starter Guide. Day 3 looked active SOMEWHAT. Day 4 nada. Four hours after 50g/50g/50g and still nada. I have been very precise with the measurements and clean utensils. I'm being patient but...I WANT TO BAKE!!!
Grand I absolutely can't thank you enough. I put my sourdough starter in the refrigerator, just a couple of tablespoons and it stayed there the entire summer. I never touched it. There was a lot of Hooch that I did pour off, but it only took two feedings and its back. I bet my first sandwich loafwill be nice and tangy. Thanks for all you do, and all your knowledge. I don't even go to any other sites anymore. I've learned so much from you and all the frustrations of making sourdough I no longer have.
I just discovered this by accident. Yesterday I took out my sourdough scraping's that had been in the frig for over a month. After I mixed 50 gr 50 gr to about 10gr of starter in a new jar , it sat for 16 hours because i forgot about it. It had tripled in size, I just backed it today and it looks great
Exactly! It’s what works 😊
Did you put it in the fridge or leave it out?
@@hazzeleyezz85 After I mixed my starter from scrapings, I put it back into the refrigerator and just before I go to bed, I take it out and put it on top of the frig. When I get up it ready for me to start mixing my bread dough. If I mix the starter in the evening with warm water, then when I get up in the morning its past its peak.
@@GrantBakesAfter this, till when do we have to do evening feeding and when can we make bread?
Well... You did just teach me why I've never seen the abbreviation for "refrigerator" written down before 😂
Thank you Grant! My SS is a pig! It loved 50g of flour and water each with 25g of SS, after 3 days, SS doubled. Bake on.
Can I bake after day 3? Today I am in my day 3. How long do I need to feed? My SS has rose and looks great but is it too early to bake or must I keep feeding?
Thank you! 1st week newbie here 🙋🏻♀️.
Watching your video helped me realize I had too much starter.
I was following someone else’s recipe of 1 cup flour : 1 cup water and storing in my oven with the light on. Every 24hrs, discarding 1/2, and repeating.
It was starving! Not rising/falling and a layer of hooch.
When I reduced and used your proportions. Also, placing in my microwave with door open. It really came alive visually!
You saved me on expensive flour $ being wasted! And I learned 😁!
Thank you very much!! I had the same problem and was throwing my starter away and starting it again! I was disappointed at first but then I saw your video!
Guys just give your starter time and do what the video says !
You will see that it works!! Thank you again!!
You are amazing. I was struggling to revive my 3yr old starter. I usually keep my starter in fridge and feed it once a month, never had any issues. But this time My starter was bubbling but not rising, I followed your tip and fed 50g flour and only 40ml water to 25g starter. Kept the jar in oven with light on. It doubled within 12hrs. Thank you so much.
Thank you sir! It’s almost like you saw my starter.
Mine had doubled repeatedly over a couple feedings.
Then I got greedy and kept 150g and fed it 75g rye flour and 75g water. That’s when everything stopped.
This worked, I tried with 2 different flours and they both doubled overnight 🙌❤️❤️❤️
Thank you for this. You helped me reset my starter successfully. Plus, the tip on bubbles vs doubling was invaluable.
Exactly! My starter has lots of bubbles but no rise!
I have read so much on this and your video explained and helped me so much that I am going to start all over again for the 3rd time. Your instructions were different than everybody else’s. Thank you.
This helped a lot. More than some other guides, you're advising us to go by what the starter looks like, not just when the next feeding is supposed to happen. You also cut the feeding amounts by half. Thank you! I was hating to 'waste' all that discard when my starter was just getting started again.
Worked perfectly. Thank you for helping my resuscitate what I thought was a goner!
Oh man! I'm going to try this. I just started my SDS about five days ago and I noted on some days it will rise and on other days it will not. I'm going to try your method, thinking that I'm leaving too much started in the jar before feeding. Thanks Grant!
Grant you are awesome. I did exactly as you suggested and I completely got my starter reactivated. So now waiting to Stretch and fold a third time. I’ll cold proof it as I’d been doing and have fresh baked sourdough in AM. Thank you for all the great tips you’ve given me since I started my sourdough journey 6 months ago!
Thanks!! I’m glad it’s been helpful.
@@GrantBakes the proof is in the bread… 🍞😉😋
How did it go??
Recently, my sourdough starter was not active (didn't rise much) and smelled too sour. I tried your method and it seems my starter has been reset properly. Thank you!
It worked!!!! Took two days but my starter doubled in size!
What if the beginner sourdough starter was super active on day 3, but day 4 and 5 fell flat?
Me too .. how do you fix it? 🥺
This happens all the time when you make a new one just stay consistent
Its called a false start. Just keep discarding and feeding.
The first 3 species of bacteria to grow are NOT the sourdough bacteria you want. But they're faster. So they cause the 3-4 day rise. Then the sourdough bacteria starts taking over which is why it slows down for a few days. By day 8+ the correct bacteria will be much more prevalent given the correct environment.
After 7 days in, my starter STILL has never doubled. Testing my patience….
Perfect help I needed as a newbie gifted with SOURDOUGH STARTER! First week was fun then caput, so thank you for timely help!
Help! This works so well and am grateful...what do I do when the second feed tripled within four hours??? I'm not complaining, however, I cannot bake at the moment so I placed it in the fridge. Yikes! Still a "newbe" and learning with the help of your great tutorials. Appreciate your help. Thanks!
Wonderful! What a great problem to have :) I would just keep the start in the fridge and then feed it 4-5 hours before you're ready to use it in your recipe. Thanks for the comment.
Also, if you have a bread machine, go ahead and make a bread machine loaf, then re-feed your starter.
For us home cooks, it's OK to have a good-but-not-great loaf when circumstances call for it.
Thank you so much! This video is very helpful….. I tend to collect starter and have too much in the jar ….and then the double in size is delayed. Thx
Hey, Susan! Thanks for the comment. That happens to me all the time. My "true North," so to speak, is to have around 25 grams of starter in my jar in the fridge. More or less is fine, but that's what works for me.
Thank you. My daughter showed me how to revive a starter... it did SO amazing... but then seemed to die. I'm going to try your tips (though I'm also concerned my tap water is less than ideal)
Hi, my starter (i am using all purpose flour) never rise since day 1, so I reset it using 1:1:1 (all purpose flour: water: barley flour).. just starting yesterday and 2 feeding, my starter already start to double!!! MasyaAllah, thank you so much... Waiting to start use it... Thank you!!! This is my first time!!!
Love your comment st the end it was actually 207 times 😂
Joking no idea - but it was a lot!
I still appreciated the video! Thanks 😊
You’re probably right!
I came looking for a solution to my sourdough not rising after 6 days of consistent feedings and no discard. It did have bubbles initially but was the week progressed it got watery and no longer any bubbles. I was NOT going to start over so I gave it a big feeding of wheat flour and a little water to make the consistency like thick pancake batter. I said I would give it 24 hours and then make a decision from there. Well as nature would have it doubled in size 10 hours later. "Tom" was just a little hangry 😂 😊
editing post: I did a float test as suggested and it sank so I made discard buttermilk pancakes 🙌🏾🙌🏾 fed and now waiting....
Saved my brand new starter! I've been avoiding sourdough bc I hate disappointment 😅 after 7 days of many bubbles and no rise on my very first starter, I tried option one and it doubled 12 hrs 🎉 I suppose the volume I had wasn't being fed because it still made really great pancakes and waffles
If this works I will be very excited. I’m really struggling with my starter Daisy 😂😂
Super helpful. I use your SD bagel recipe and it is fantastic but it's been very sluggish and not rising. Will try this method
Mine always gets sluggish around the change of season and currently I’m struggling so I’m thinking on my next feed I’ll give it whole wheat as my starter is all white and have been for a long time ! Hope it helps and thank you for the video
Thank you! I have wasted so much time and flour trying to get the starter going. I finally found your UA-cam videos, took my unsuccessful starter and followed your instructions. In less than a week, it was rising perfectly. :)
Thank you this helped reset my starter! It was so hard to just lift the top off to smell
I’ve been trying for three weeks and idk if it will work but I’ll give it a try
You really made me feel more confident I could actually tell when my starter was ready. Thanks!
Thank you! Thank you! Thank you!!! This videos was so helpful, 5 days later and I have a very active starter and is on the rise 😅 thank you again
This video is so helpful thank you so much , I am staring at my starter without any hope it seems dead because I had to freeze it 😬 now I am trying to make it alive again
Made it after having failed 10 times. Lukewarm water helped. Thanks. Please answer even if it is a bad case of starter making.
It sounds like you fixed the problem. I'm assuming the warmer water helped the starter to wake up a little bit.
1. How do you maintain the amount of starter? U use it all and start making sourdough from day 1?
2.Do I have to dump all when mold appears on the way of making the starter?
@@jungminshon3355 some people say if there's mold, you should throw the whole batch out, because even a little can spoil the whole batch.
@@thairinkhudr4259🌚yeah
Thank you! You completely answered my question!
Hi! I followed your guide and it was doubling predictably. I decided to use your sourdough starter feed recipe to bake with on day 7 25:50:50 but the morning has come and it did not rise!! help
Doing this now, will let you know how it goes. Thank you
I had the same issue with my first i did the float test seemed right 🤷🏻♀️put it in fridge overnight and stretched it folded and let rest again for several hours but didnt rise.... I really want this too work but lawwdd its a hell of a mission.
Thanks for this starter rescue. I have some of a starter batch, given tome by a friend, that has been in use for 14 years. Wow! Anyways, on the rare times that I try to bake with it, it doesn’t double in size overnight. After watching this video, I realized that I hadn’t been feeding it properly or often enough while storing it in the fridge. Your method worked and revived the starter but when I began the process of your no knead recipe, using 25 grams of starter, 50 grams of flour and 50 grams of water, it didn’t rise at all overnight although it does have some bubbles. What should I do now? Thanks for your help. 🙂
thanks so much, great tip. This tip is a cornerstone in my sourdough shrine.
GREAT GREAT VIDEO!!!! THANKYOU SO MUCH...NEVER KNEW ABOUT THE RESET
Thanks!
Thank you for the video! My starter was very active and I baked wonderful breads and then all of a sudden my starter stopped rising. I followed your instructions and fed it whole wheat flour and it doubled. Now do I keep feeding it with whole-wheat flour for a little while or all purpose flour? Because I did the same proportions with all purpose flour in another jar and it only rose 1cm.
All purpose flour has a lower gluten content than bread flour, and you need the gluten to hold the air bubbles. That might be why you’re having trouble with the starter.
After you do the first step of taking 25g out of the old and putting it in a new jar w 50g water + 50g flour, it rises within 24 hours..
Then you mentioned around 2:20 to take out everything again except 25g and do 50g water + 50g Flour again. Once you get to that point, and it has doubled in size do you keep feeding it? If so, how many more days should I feed it? Or is it considered an active starter already?
When fixing a sick starter, do you feed once it starts to fall? And for doubling, if the top is rounded, do you count the very top when seeing if it’s doubled? Or only what is on the sides of the jar? My starter has a very sour smell so I’m pretty sure it’s active, just sluggish. I can’t honestly remember if it’s ever doubled….
It really works, can’t thank you enough. Forever grateful ❤
Thank you for this video!! This happened with my starter and I was soo sad. I will try this!
Thank you for sharing. I started my starter three days ago and it actually doubled in the first 24 hours. After that it hasn't done much. It gets a little watery. It doesn't smell bad or anything. It does bubble a little bit but that's it. Any suggestions would be appreciated.
I say just keep going following the plan you're using. Three days is a very young starter and it needs more time to gain maturity. Trust the process :)
Thank you. I will keep going. 🙂
OMG THIS WORKED!! Thank you!!!
Question- do I leave starter out on counter why I wait? Thanks for the video!
❤❤❤❤😅😅😊😊😊 Watching from Thailand.Great tip.
I’m going to try this . Was wondering what I was doing wrong.
Can artisan bread flour be enough to refresh a starter back to robust or I must use wheat flour?
Thank you!
Thanks for the great video! But I have a question - while in the process of resetting the starter. Do I leave it out on counter? Thank you!
Thank you. This seemed to work for me but how many times do we do this before we can start feeding it the normal amount we did before and start baking with?
Same. Did you find an answer ? I have the same question. Today I am in my day 3.
Saved my starter! Question: what is the best way to discard? Throw in the trash? compost? garbage disposal?
Fry it up in a pan, season with garlic salt and Parmesan
@@colleey4d or add some zaatar, salt, chives !!
It doubled on the same day! Can I start baking with it or does it need more feeding?
This was super helpful and worked! However, do you recommend continuing feeding with whole wheat flour? Once i went back to my 1:1:1 with in bleached flour like i had been doing all along, my starter isn’t rising as much and takes a long time. 🤔 kind of stumped. Thanks for the video!
Fantastic info! Thank you!
This video is great. I have a question that I think is slightly different than your suggestions. I’ve tried several times now to start from scratch. Day 3 I get great activity doubles in size. Do the normal discard and feeding. But after that I get nothing. What am I doing wrong?????
A new starter will often stop showing normal signs of activity around day 3 or 4. Many people think it "died." It's just a normal part of the process. The starter needs to work out the colony of yeast and bacteria before it starts behaving normally. So, just keep going! That's completely normal.
I’ve had my starter for a couple of years, feeding it with organic white bread flour on a ratio of 1:1:1, but noticed that it had slowed down. I fed using your technique with rye flour but now I’m not sure what the hydration of my starter is! Is it still 100%? Thanks
Once revived what regiment is recommended to keep it going and when can we transition back to regular flour? I'm using King Arthur's wheat & regular flour
I keep 25g of starter in the fridge and only take it out to feed it the night before I want to make bread. Once you receive your starter you can start following that same process. Once revived, you can also choose to feed the starter whichever flour you prefer.
@@GrantBakes 🙏 Thanks! I appreciate it! I downloaded your PDF! I plan on starting one from fresh w/ your direction. One more question, sorry I see it calls for Rye? Can we substitute w whole wheat? Just need to know If I'm making a grocery trip lol
Thanks for all your help in the community.
I had to do a reset and followed your instructions. It's vert thick. Is that normal? Also, I'm assuming your leave it put or the fridge?
My day 2 and 3 of my starter were SO active. Day 3 it overflowed out of the jar. Day 4 was less activity and here we are day 7 with no activity 😢 did I do something wrong? Maybe I need to do the 25g/50/50 method? Advice?
My last loaf was a big flop…. I thought maybe I put the salt in with the starter 🥴. Maybe it needs this! I’ll give it a try👍🏼
Should the starter sit on counter at room temp or go in fridge to get it going? Thanks much!
So i started with that 25g and did the water and flour and it hasnt doubled but has a thin layer of liquid on top what does that mean? Should i start over?
I made it exactly as you said with dark rye flour. It is like Play-Doh.
Thanks for the advice, mine has been not really growing.
hello ... hope that you reply to my message.... i am in the process of first time using a starter method.... i am at day 7 it has been a little frustrating as it has only raised little each day... using 50gms whole wheat flour and water.... what would you suggest I do as i do not have that thick stretch in the starter or the large bubbles... and it definitely smells sour... many thanks.
THANK YOU. Plan to try it. Aria
@Grantbakes when you say to use whole wheat flour do you continue to use whole wheat flour when the doubling happens or do you switch to all purpose? You only said flour for that next feeding so I wanna be sure
I did exactly what you said: 25g, 50g, and 50g. My starter rose. Today is day 3. How long should I continue this process? When will I know my starter is ready for baking? Please reply because I was really looking forward to bake this weekend I want to make Focaccia but I don’t want to be impatient either.
So I did the 2525 and 50 g of starter it rose up it doubled do I put it in the fridge now that it worked ,because I’m not gonna bake for another week do I feed it before I put it in the fridge is what I wanna know
Should I cut back on the water a few grams if the starter gets frothy bubbles. Or use a stronger flour?
If I want to reset my starter do I keep it in the fridge or leave it on the worktop?
New to this! Thx! 😊 A little frustrated 🥴
If I’m away longer than 10 days I usually feed my starter twice before baking, removing most of it to a discard jar before repeating feeding it. Next time I may leave it out longer to rise. Is it ok to feed starter night before & leave it on counter for say 12 hrs before using? I often do this. Thanks, 😊
I think that's perfectly fine, Kaylee. If you leave it out 12 hours or more it may "pass its peak" and start falling down again. It just depends how active the starter is. It's all about adapting :)
Thanks for your great vids! quick question - I have an opposite situation - my starter doubles, sometimes triples in size, but recently it doesn't smells "fruity" as it did before and I don't see as many bubbles anymore, it just increases in volume... it feels wrong to me, should I start from scratch?
Hi! I started my sourdough starter 20 days ago and it doubled up on day 3 but ever since it hasn’t risen at all. It smells good, doesn’t separate and has small bubbles. Would this work in my case or should i do something else?
thanks mate
I am currently on day 9 on my sourdough starter and its still not floating but its rosing double…how would I know if my sourdough is ready to use other than float test? Or is it the only way to tell my starter is ready?
When you're waiting for it to double in size, do you keep it in the fridge or on the counter?
I did the starter guide and my starter grew with no issues for day 6 - day 8 but it was very sticky or hard? It has bubbles, double size, etc. How many days after day 6 should I keep feeding it to know it’s ready?
Would this method work on a starter that has yet to establish itself?
I have been working on my sourdough over now for two weeks! Lots of bubbles and one good rise, and then back to no rise and bubbles. Very frustrated 😂.
I did bake a loaf of bread with that what I’m assuming was a false rise, and it didn’t turn out too bad actually . Obviously not as good as with a mature starter.
Help please 😊
Ok so I had my active starter in the fridge and not won't rise after it's been fed 3 times and let out on the counter. I also used a different flour from plain flour to bakers flour then plain again as I thought the flour was the problem. Trying to reset now 🤞🏻
By “active starter” what do you mean? Has the starter risen to double in size in the past after you’ve fed it?
@@GrantBakes yes I had make sour dough with it in the past but now after feeding it doesn't rise
Hello Grant, I don't know where to look for an answer to my question. I have a recipe I like and it uses 16 oz. of active starter to mix the dough. My question is..some recipes use less starter and some more in a formula. How does this affect the bread? How do you determine how much sourdough starter to add to a formula? Less more? thank you so much.
My recipe makes 2- 2lb. loaves. which I like very much and my oven fits them nicely so no wasted power for 2 big loaves.
Do you refrigerate after feeding to restart or let it sit out?
That’s my question too!
PLEASE HELP! This video was really informative I’m just so worried my starter has died…… so I just made my very first sourdough starter and it was SUPER active (started on march 1st) I even baked two amazing loads of bread with it but I switched it over to unbleached ap flour and also switched to a 1:1:1 ratio instead of the 1:2:2 and boom NO ACTIVITY! And it’s need over 24 hours I tried just adding a little bit of whole wheat 60g and water50g without discarding and am currently waiting it is cold in my house and the starter is in my oven with the light off it only comes out when I have to use the oven.
Just start feeding it straight rye flour again until it becomes active again :)
I'm on day 3 and day 1 and 2 raised beautifully today it like died and I'm so upset!! Plus I ran out of rye flour and couldn't find it in stores so ordered it on Amazon in the mean time added organic flour. I'm so upset it stopped working but let me try all of this and see what happens!
Mine’s being lazy at the moment too. The oldies in my family always used to say the weather had an effect on their starter.
Cold temps definitely make it move slower. You can feed your starter with warm water, 80-90 degrees Fahrenheit to combat this! Maybe that will help your starter speed up again.
I have my grandma starter it’s over 100 yrs old . I had it in the freezer for years and it came back with a little bit of effort .