STOP Wasting Flour Feeding your Sourdough! And Do THIS instead.
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- Опубліковано 20 січ 2024
- So many people end up with flat, inactive, or subpar sourdough starters AND spend way too much money feeding and keeping them alive every week!!
But what If I told you that you can maintain a tiny amount of starter AND be able to bake all the amazing sourdough things while only feeding a small starter each day and never wasting your flour.
In this video I show how I feed the tiniest starter each day but still am able to bake everything I want from that small starter!
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This channel houses videos of our favourite sourdough recipes, tricks and tips in the kitchen, snippets from our life on the farm, homesteading, and homeschooling on the East Coast of Canada.
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My Great Aunt lost both arms in a farm accident. She gave up baking for a long time and got depressed. Eventually, she learned to use her feet to knead the dough and to stir by holding utensils between her toes. Her sourdough bread was marvelous, but you had to watch for toenails.
Great story. I just had to chuckle about the toenails part. Happy Baking, my Dear!!!!
Best advice on how to maintain starter that I’ve ever seen!!
dark rye flour is wonderful for starter!!!! Great sour flavour when using it with a good bread flour and great bacteria.
This is a game-changer for me. I have lost hope for my 15+-year-old that I made a new one recently, again with so-so results. I moved from the East Coast to Metro Manila and I thought it was the temperature change. Anyways, last night I fed my old gal Breadah Kahlo with 1:5:5 ratio that you demonstrated. This morning it greeted me with all those bubbles and more than double rise. I am so happy that I used it ofor today's bake. Thank you again!
Hi from Ontario 🇨🇦 I have had all of the sourdough 'tools' for about 2 years now. I even spent a fortune on a new dutch oven and some 100 year old starter🙄 and here I sit watching another video on how to make this sourdough bread and I am just so intimidated by the whole process. You explain things so well. Maybe this year will be the year I make the scary sourdough loaf lol.
I’m in the same boat!
Me too!!! ❤ from Arkansas 🇺🇸
Every loaf you make is like going to bread making class. You learn, make again. And keep going. It’s fun.
I thought long and hard before launching into sourdough bread making and was very fearful the first go round which was a few months ago, BUT I finally gathered up my courage and got going, and have been enjoying the process ever since. I do keep my starter in the fridge so I’m not having to feed my starter every day and I’m not wasting flour. I do have to plan ahead though adding a day at the beginning of my weekly bread making cycle for “waking up” the starter.
keep going. I started 8 years ago.....because I cant eat enough I dont get to it every week....it is fun...I am always learning....and enjoying it. I live in London Ontario and am able to get great flour at Area Flour mill....organic and fresh stone ground, ancient grains.....lovely lovely and not expensive!! Makes the best bread!! I used to bring it back to Alberta when I lived there....the only thing in my suitcase!!!
I applied your technique, and I have had nothing but success. Thank you so much for explaining it easily and clearly.!
How often do you feed with this method?
@@LeejaeOliveri every day :)
Thank you! I have been having troubles getting a nice light loaf. I am going to try this method. I live in Alberta and my home is usually on the cooler side in the fall, winter and spring.
I so needed those tips right now! Thank you
Ash, this is great! Thank you for sharing! 🍞
Your videos are amazing and so easy to understand it all!!!
I just watched another of your videos and now I feel like I know how to get my starter (Martin) back on track. Thanks so much!!
I have got some of the absolute best information from you!
Great video. Finally, no more "gallons" of sourdough to deal with!
amen to that!
Interesting method! I’ll have to give it a try!
Sooooooo grateful for this video 😮
Never thought about using a new jar each time definitely going to try😀
This is the holy Grail of information! Thank YOU for sharing. It has completely transformed my bread!
I live in Brazil, and it's so hot in here. I'm struggling to get a good levain. I'm definitely going to try like this. It makes sense for getting a strong levain. Thank you for sharing it with us.
Excellent video!
Thanks for great explanations. Very helpful information.
You are truly a human encyclopedia
Thank you for this video and your one on starting a sourdough starter. I feel that I understand more about the whole process now and I was not liking how much flour I was going through. This makes much more sense.
Omg you are amazing, the way you have explained it all, now i know where i have been going wrong.. Thank you so much..
Winner winner chicken dinner!!! Thank you for the information. Worked perfectly!!
Thanks for the tips
Terrific guide and very thorough explanation. Thank you for sharing your method.
I can’t believe you are in Nova Scotia! I just stumbled upon your channel in my sourdough starter research. I live and always have in New York but my parents purchased a tiny beach cottage in Nova Scotia about 32 years ago for summers.
Thank you so much for this video!! 🥰
Got so excited to see a new video. Love your channel and your style. Always appreciate your topics and clarity with which you explain. Many thanks and more please!!
thanks for being here!
The Weck jars are AMAZING!
I always get the best info from your videos. They're really good and right to the point. Excellent job. (I used to work in television.) Thank you!
You're welcome!
Such a great video!!!!
I am so glad that I found your videos... I have been heart broken, last year I was making some amazing bread... I moved and well its been horrible... I even went as far as buying a steam oven to see if that was the issue... new place old oven... still horrible bread... its my STARTER! I used to have central air, now I dont and its been getting up to 90 in the day where I am... so I need to change my ratio and use your levin ratio as well... I started this today so will be excited to try it out tomorrow! Thank you so much!
This was well done. Is it possible for you to replicate the video but for someone that only wants to feed their starter once a week and wants to keep it in the fridge? How would that change things? And how would you prepare the levain to ensure it is strong enough to make bread?
You might want to check out this video. She feeds a starter/levain from fridge for 3 days before baking. The concepts are the same.
ua-cam.com/video/beKzcOe6w_o/v-deo.htmlsi=vDNxjnqfrDoyvi-g
you could take it from the fridge, feed it and let it get active, then make your leaven from the active starter :)
@@turnerfarm and how long it can sit in the fridge without using it? When it statys inside for about 3-4 days, ill feed part of it in ratio 1:5:5? The rest i can throw away if im not using it? And when it gets active im making leaven and rest from leaven starter goes to fridge? i mean which starter should i put to fridge after i use old 3-4 days one. Cause i m assuming that ill bake fresh bread once per 3-4 days.
@@Szeejk1I have fed my starter once a week and as long as 4 weeks in between. Feed, wait for it to double and stick it back in the fridge.
Just to confirm, do you follow the 1:5:5 ratio even when getting things going for the first time with a dehydrated starter?
Thank you so much for these amazing videos and for making sourdough feel attainable! So excited to get started and feeling less intimidated for the first time in WEEKS! 😂
Great tips
Splendid 👏🏻
🤯 Wow! I so wish I had this a month ago when I started this sourdough journey. Now what do I do with all my big jars and all my starter. I’m going to have to watch this a few more times to grasp this concept.
Sounds ridiculous but a picture chart would help people like me a lot. LoL. I’ll forget it out. Thanks for this. Maybe I’ll wait for your jars to come out.
Do you have a sourdough recipe??
Been making sourdough for several years now. But your videos have transformed my baking already! I love making discard dinners for my family and kept using the same jar. This totally makes sense and my starter and levin is already so much stronger!
I have been soooo confused by this entire process! Thank you for this video because it was so simply put and explained! I appreciate you!
Do you keep your starter on the counter everyday? Or put it in the fridge over night?
I have been using lots of whole meal to feed my starter - into the same jar. 🤦🏼♀️ With limited success.
I’ve been so discouraged I really wanted to give up.
Now I learned a big reason why….. thank you so much!!
(Subscribed)
youre welcome!!
I started the two jar method while making my first starter as it’s much easier and less messy!
I love your demonstration and I am excited to try many of what you have recommended. Unfortunately I am currently live overseas and the maximum protein percentage was 11.5%. I am not sure what should I use to overcome that.
Thank you so much for explaining it in a way that's really easy to understand!! You got a new fan to your UA-cam channel 👍 ❤
Thank you so much, I just found you. YaY!
I’ve been obsessing about measuring to the exact gram. I like that this just sort of eyeballs the ratios
I wanted to see what you do in this process if you are making your levin??? What would you feed in the jar to make the levin vs discarding it???
I started using two jars like you do pretty quickly after getting into sourdough and thought it was odd but it just made sense to me. Glad to hear I was on to something! ;)
I like to keep a lot of discard because I love to make discard items more than bread!
this method is perfect for you then!
How long can you keep the discard in the fridge?
@@user-ut1iy2hw1vmy discard is good for a week or 2 without getting hooch you can keep it in there for 3/4 weeks usually
@@user-ut1iy2hw1v Pretty much forever. Some people add a tablespoon of flour over the top of their discard while it's dormant...& they leave it for months. Discard is just starter that's not fed. Recipes like pancakes, crackers, scones or cinnamon buns can all have discard added. There's lots of discard recipes online.
thank you for this tutorial. very helpful. Question: Do I feed my discard that I keep in the fridge?
Your channel is sooooo helpful! Thank you for all the great information!
I have a question about whole grain, I know you said you wouldn’t recommend feeding your starter whole grain but I was really hoping to start milling my own flour. If I don’t use that flour to feed my starter then I didn’t think I could use it in my bread? Do you have any recommendations?? Thanks!
I like it!
Hi Ashley, thanks so much for your videos. Such helpful information.
I like to keep my house cooler at around 70 degrees Fahrenheit. Should I still keep it on my granite countertops? I was afraid it would be too cold. I put it in my microwave. But is it too warm in there and “eat it’s food too fast” like you mentioned in more humid climates?
Hello! I think your videos are excellent and very educational. My one question which I haven’t been able to figure out is:
Can I use the discard in the fridge to begin a starter at a later date? If so, what do I need to be doing to the discard to make that possible in the future?
Thanks!
Very helpful, I'm new at this but am confused when you mentioned when to use for leavening to make bread. I'm trying to learn all the different terminology
If you watch my video on leaven it explains that a bit more!
I’m definitely interested in the crocks when you get them and the glass jars you use.
I will likely have a presale on instagram. be sure to follow there!
New sub. Great tutorial, thanks.
?: When the starter crocks become available will you have a link in your video description/s to purchase?
LOVE your delivery. LOVE your apron. Where did you purchase it? Aria
amazon!
I’m in Canada as well and am curious what brand of flour you prefer? 🥰❤️🇨🇦🍁🙏🏻
Thank you for the info!
I love your videos, I watch them over and over! i was wondering how do you prepare your starter if you need to make multiple loafs, if you need 1000gm of active starter for 10 breads, what’s the best way to grow it properly and strong..
I keep mine in refrigerator since I don’t bake weekly. I feed it weekly sometimes I’ll forget and do every 2 weeks. It’s always worked well when baking bread. My question is… with the small amounts you use to feed it is that enough starter after it’s active to make bread? Some of my recipes will call for 1/2 cup-1 cup of starter.
I feed my starter using equal parts water, flour, starter. I use 150 gms of each to feed it. I would love to use less of each but worry about having enough to bake with.
Thank you for your videos!
I was wondering the same thing ?
If your recipe calls for more starter, mix in the amount needed of flour and water to equal the called for amount. So for example if your recipe calls for 1 cup starter, take 1 tablespoon of your growing active starter, combine it with 100 grams water and 100 grams flour, mix and let it grow. Then when ready to mix your dough, take out 1 tablespoon starter to keep in the fridge and use the remaining amount in your recipe.
Thanks 😊 ❤👍🏼👍🏼👍🏼
Helpful. I baked pancakes this week and that was discouraging
Hey Ashley!
Thank you so much for this video! How do you feel about hard red whole wheat bread flour? Is it ok to start to switch to the high protein flour when I started with the whole wheat bread flour?
Thank you for these wonderful videos! I'm excited to incorporate your 3 jar method. Can you please tell me where you get those great little glass jars with the lids?
Those are Weck brand, in the tulip shape. 😊
Thank you!!
Awesome video! I am also in Nova Scotia!! My wife and I live in Dartmouth. I’ve just started my journey with sourdough and been a little unsuccessful the first two times but will try and implement some of these tips regarding just bread flour feeding and optimal Levene time.
I notice you said you do classes?
She does online classes thru zoom. Really informative. I’m from Ontario and love learning from a fellow Canadian 😊@jonlast88
@@Sam-gc8xu awesome!! I’ll check them out! Thanks for heads up and glad you enjoyed learning with her classes. 🇨🇦🇨🇦
@@jonlast88 you can find all my classes at turnerfarm.ca!
@@turnerfarmjust out of interest, what flour do you use locally for bread flour and all purpose? I’ve been using speermill whole white for the bread flour and organic all purpose from Robin Hood
Ashley, thank you so much for this video! I’ve been trying to streamline my sourdough process and your videos are always a great help.
Sidenote: Where did you find that mostly green bowl that is on your shelf in front of the platter? I ❤ it and hope to find one similar.
As long as you stir the whole grain starter before feeding / using, it never fails to look just like your white flour, but I get the nutrients.😊
How long will the discard last, I only bake once a week. How would the process look? I love the glass jar! I can’t wait for the ceramics!!
Hi thanks for the video. I will try the clean jar method. I found feeding more flour then water works.
So how do i know when i can use my starter for bread.im in Ontario, what kind of flour is good . Im trying organic from Walmart or Robin Hood all purpose unbleached. Thanks
Thank you for the all this info! I’m brand new to sourdough/starter. I have a from scratch starter and it keeps getting a like hard or crusty top. What does this mean?
Thanks so much for share
I only bake 1 a week do I still need to feed my stRater everyday
Thanks again
I like the ideal of the two jar system, and will start this to see if I can get the best results. I am on day 6 and not getting the rise and fall, I am getting activity of the bubbles, any suggestions?
Question - would sifting the whole wheat flour to remove most of the bran work? Thank you for your expertise. I'm so glad I found your channel. 🥰
I just make sure to throughly stir my whole wheat fresh ground flour starter before I use it for refreshing or levain and I’ve never had a problem. Been feeding the same starter this way for over 10 years! The longer the bran sits in the starter, the softer it gets and poses no issue. Just stir well before feeding!!!
I use freshly milled flour, which includes the bran, to feed my starter. It's thriving. I wonder if the processing of the bran in store bought flour, which has been sifted out and then added back in to create "whole wheat" flour, is what has caused problems.
You feed your starter everyday? Once you feed your starter, do you leave it on the counter or put in back in the fridge? Thanks, love your videos!!
My husband is retired so he feeds my starter when I’m at work. I tell him to take the starter out of the refrigerator at 9 am to allow it to get to room temperature. Then he feeds it at 11 am and I start making bread around 4:30 pm. When he first started feeding it for me, I told him, “You need about 3/4 of the amount of water to the measurement of flour.” I was just meaning for him to eyeball it. I laughed when I came home the first time he fed it because he did the math. 😂 He fed it 2/3 cup flour x 3/4= 1/2 cup water. This gives me the cup I need for my bread recipe with some leftover. I noticed you using the exact ratios only half as much in your starter jar. I first measured mine on a scale so I would know how my husband could use measuring cups because I knew that would seem easier to him. 😊
Hello
I’ve watched all of your sourdough starter recipes. My starters rise and fall but I don’t see the kind of strings of gluten that you have? Do you know what I might be doing wrong?? Help please .
Ps I’m also new to sourdough and your videos have helped me immensely
Good info to new baker like myself. What do you do when you can not feed every day (out of town for few days)? Thank you
Put it in the refrigerator until you get back then Resume the feedings. It may take a couple of feedings to wake it up again.
All of these comments with questions are so helpful, if we could get the answers...
Hi Ashley
With the crocks coming up, I have family in Canada but I'm in Australia, will it be possible to order from here to send there?
When you do the 1:5:5 for the levain, how long does it take to rise aka ready for baking? Is putting the levain in the oven with just the light on too hot? Should a starter be fed when it shrinks down or when it is at its peak?
Do you have links for the supplies you use?
Also, is it okay if you use a metal spoon to mix? I’ve heard metal can react to the starter and mess something up?
Will your next cookbook have sourdough recipes?
What size Weck jars are you using for your starter jar and your levain jar?
I am wondering if I sifted out the bran would that be just as good as buying store bought flour.
I've followed every direction and I haven't had any luck. I purchased a thermometer to check the warmth in my kitchen. It registers 68 degrees. Could that be the reason I have been unsuccessful? I'm using King Arthur unbleached flour.
I love your podcast. Thank you.
I would switch to bread flour
Can you tell me what kind of larger Levin jar you are using and where I can order?
Suggestions for how to feed to be ready to bake every 3 days?
Where do you purchase those glass jars with the loose lids?
Do you have to use fed and doubled starter for your leaven? That was the only thing I didn’t note from your leaven video. I made a leaven from my starter that had been fed the day prior and put back in the fridge. It was actually risen a bit in the fridge (about 50%). I made my leaven 14 hours ago. My kitchen is about (67-68F and I’m also a Maritimer from NB and Summer in NS) Some gluten strands but not like your’s. Not sure if I should wait longer or use it as is.
Hi Ashley, thank you for this video. I'm trying it this way for sure!
Just a quick question though. I did exactly what you said when feeding my starter and it's not as thick as yours... Is it the bread flour I'm using or do I add a little more flour to make that consistency? Thank you!
Same
Are the jars done? Where can I check them out 😊
What brand flour brand do you use? I’m by the border and would like to try something different than what we have available in the states.
Can you tell me where your glass jars with lids are from?
Explain to me the 1 5 5 I can’t wrap that around my head. Thank you.
I know it can vary by environment but do you know about how long it takes for a starter to activate from a dehydrated mix? I have the Food Nanny’s and I’ve been feeling for about 4 days now. It’s bubbly and the right consistency but not growing as much as it should be!
I am in canada, what brand of flour do you use?
Hello! Here in the Philippines our normal ambient temperature is 85F. May I ask what's the best ratio for this temperature? Thank you!!!
Are those the 1/2 liter Weck tulip jars?
Let’s get a schedule here. For dinner at 2. When do we begin stater feed. How long. Then when to stater leaven?