How To Make A Sourdough Starter With Elaine Boddy - Part 4
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- Опубліковано 6 жов 2024
- The final part of Elaine's Sourdough Secrets Series focuses on whole grain sourdough starter making and putting your new starter to use. Concluding Elaine Foodbod's sourdough starter Masterclass, this video will complete your training and see you ready to start sourdough baking! Every action is recorded in detail, and you get more of Elaine's top tips, setting you up for success!
Elaine's recommended Starter Journal can also be downloaded free on the page below when you join the Matthews Super Sourdoughers Club - where you will also get early access to sourdough content like this before general release:
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Big thanks to Elaine from @foodbodSourdough - our new sourdough brand ambassador! Elaine uses Matthew Cotswold Stoneground Strong Wholegrain Flour in her wholemeal "Luna" starter:
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In the wholemeal spelt starter, "Sirius", Elaine uses Matthew's Cotswold Wholegrain Spelt:
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#sourdoughbaking #sourdoughstarter #sourdough #sourdoughbread #foodbodsourdough #cotswoldfloursourdough #supersourdoughersclub
I have now watched your entire Sourdough Starter 4 Part video tutorial and will say again that your videos explaining everything along with your sincere genuine energy are totally amazing. I wish I found your channel sooner as it would have kept me from losing my mind and suffering sleepless nights stressing over making a Starter, lol! Thank you very much. I look forward to watching more of your videos.
Thank you so much for teaching us. I love your passion and channel content.
Thank you 🙏🏻🙏🏻🥰🥰
Omg so glad I found you. I have thrown away 3 starters now😢 as I thought they were dead. I have high hopes for number 4, thanks so much for a brilliant explanation of all the step 😊
Thank you so much 😊😊
Same here my friend, I'll now be starting #4. With NYC more confidence. 😊
*much more
Hi Elaine, I'm so glad I followed your instructions - so much easier and explanatory than other sites. I made my first sourdough bread today. So chuffed with it.😊
That’s great news, thank you 🙏🏻🙏🏻 I’m so glad you’re happy!
I Love that sound!!!
Thank you!!!
Thank you for your guidance to make bread
Instead of taking a photo to show the growth, you could put an elastic band round the jar at the height of the dough. Fabulous set of vids, I’m hooked!!😊
Thank you 🙏🏻🙏🏻
Thank you you make it look easy.
Thank you have made it sound so much easier. Now to start.
I am so glad I found your page. I was on day five of another method and had started over because it did not rise and crusted over. Your instructions could have saved me a lot of days. I was also using 100 g of flour at every feeding and discarding all but 75 g and feeding twice a day. A lot of discard, which they said to throw away. Doing so much better now, but would like to know when it is really ready to use. I was told to use the float test, but mine originally passed that test on day two.
Very good videos and you explained the process very well
Thank you, Elaine. I began my sourdough journey during lockdown. There were times there was almost no flour to be found. I used bleached, all purpose flour to start, and it worked well enough. As time went by and supply side caught up to demand I was able to feed using unbleached all purpose flour, then bread flour.
I was able to bake sourdough with whatever was available, but agree that bread flour is a notch above.
I just found your channel, and I’m going through it pretty methodically. I enjoy your personality and presentation.
Thx im finding too many videos that are so analytical that it takes all the fun out of this process
Thank you 😊❤👍🏼
Thank you, Elaine. I am just starting and learning. Afraid of the process, but you have relieved a lot of my fears. Thank you again.
Thank you so much for explaining things so clearly, my starter turned out perfect!! How often should I feed my starter if I have it in the fridge. Thanks
I found your book the Sourdough Whisperer on Amazon which I’m anxiously awaiting, then found out you’re on the Sourdough FB group I belong to and on UA-cam! Awesome. ❤️ These 4 videos have been very enlightening and I think I’ll follow your ways to make a successful starter because online everyone does it a bit differently. Your videos are packed with helpful tips and info which I’m sure are bound to assist me. My last 2 attempts at starters (still ongoing) have had a flurry of activity on day 2 both. A day earlier than you mention then seemingly nothing. Guess I’ll keep going onwards. One is about 12 days old and has not become active again, the other is only 3 days old. Guess I’ll follow instructions and keep plodding along. 🤞
Thank you, I hope you’re enjoying it 😊😊😊
Same thing here I’m on day five an no activity so I’m wondering do I keep feeding it or do so only once it resumes activity.
@@welshrarebit1153 what exact flour and water are you using? And is the starter thin?
@@foodbodSourdough I am using whole wheat flour and bottled mineral water. The starter is thick not thin. It’s like thick pancake batter. I just took a look at it and it seems like it’s a bit dry on the surface.
@@welshrarebit1153 ah okay, what are you covering the jar with?
True dog mum mentioning he dog woof 🐶
😊😊
Thank you for your instruction- can I mix flours - say white and feed it with a wheat flour or no?
Thanks Elaine working through ya book and getting nice results
Just a couple of troubles with using a lame or knife to cut the dough before baking it usually sinks
Have tried a dryer dough mix if it was too wet
Also getting dough stuck n proving baskets I did dampen and use flour in baskets before using but still have trouble so usually use normal tins to bake
Any advice or maybe another video idea for you for future interest for folks
Cheers Phil D
Thank you Phil, this usually happens if the dough is indeed too wet from too much water for your flour or over proving. I will add another video to the list 👍🏻
Thank you Elaine! Can this be done with gluten free flours?
Hi just found you. New to sourdough and love whole grain bread. What flours do I buy to make whole grain starter? Thanks
Great question - Elaine has written a guide to our best wholegrain starter flours here: cotswoldflour.com/pages/sourdough-whole-grain-starter - hope this helps!
Thanks Elaine. Can I add gluten to my flour to increase the protein?
Hi Mary, it’s unlikely that you need to, what exact flour are you using?
Help my starter has gone quiet since day 4. I am now on day six as have seen little to no activity despite feeding it. I used whole wheat flour and warm bottled water
Hi, does the water need to be hand hot when you add it to your starter?
What # weck jar is this ? For your starter 746 or 744
It's the 744 - ecobaker.co.uk/shop/weck-744/ - hope this helps :)
What day are these two on? Day 4 for me rye and whole wheat no odour very thick
Stick with it, rye flour starters can be very thick.
In this edition my starters are fully established.
🐨👍
Can you describe the smell our starters should have? Mine kind of smells like nail polish remover 🤣
Starters all smell different so there’s no ‘should’, mine smells like paint.
If yours smells of acetone though it may be hungry..
Thanks Elaine @@foodbodSourdough
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