I've been baking sourdough by the seat of my pants (and UA-cam) for about 4 years and so far, so good. I appreciate that you also have found that baking for your taste and your house is what you have evolved your sourdough to and it's totally fine. It's real food for us too and we love it. There is definitely no Perfect Way to make sourdough. I realized that when I started watching videos of bakers in Eastern Europe that make the village bread. They just use the wooden trough-like dough mixing station to hold the sourdough overnight, inoculating with the previous day's dough still imbedded in the container. Their sourdough loaves are magnificent: no fancy tools, no fancy ovens, it is amazing and wonderful! Thank you for adding your voice of reason.
Wow, thank you so much! I assumed my first comment on this video would be someone upset with me for giving “bad” advice! Yes, I sometimes feed my starter like those Easter European bakers, just using the same jar and not measuring anything. It keeps it going! When we pay attention to what we see in our own lives, and less attention to what others say we HAVE to do and work intuitively an amazing thing happens, we can make delicious and nourishing food without stress and fit it into our own lifestyle without breaking a sweat. Thank you so much for your comment. :)
Great info. I forgot my starter on the counter & had so many questions. Now I have the answers thanks to you for sharing your knowledge. It’s not a perfect world & life just happens… so I will just go with the flow & Im now sure all will be just fine.❤❤❤
Thank you for letting us know that we can still use our sourdough starter. I am one of those imperfect people who can't seem to keep on a schedule. I can't even remember to take vitamins or medication every day. I am looking forward to using sourdough again.
I hope we can all find a way to make these types of real foods work with our own lifestyles and stop chasing some idea of perfection that we find online or in someone else. Thanks for commenting, happy sourdough baking!
Love this vid Lanni! When I first started my bread making journey (at the end of ‘23), I didn’t even start “right”: I hated the idea of discarding! So I just started with a couple teaspoons of water & flour, and then added a couple teaspoons of water & flour each day until I got bubbles. The next time, I added enough water & flour to get a loaf going. I figured the pioneers most likely didn’t throw out perfectly good flour-n-water, and I wasn’t going to either!😂 Now I just keep a small amount of starter in the fridge until I’m ready to bake bread. Then I feed it enough to have a bit left over, the evening before I’m going to bake. It’s bubbly by morning! Also… I really don’t like all those “crumb-shot” holes in my bread! I want the butter to absorb into the bread, not simply end up on my plate!🤣🍞🧈 ❤
I've been baking sourdough by the seat of my pants (and UA-cam) for about 4 years and so far, so good. I appreciate that you also have found that baking for your taste and your house is what you have evolved your sourdough to and it's totally fine. It's real food for us too and we love it. There is definitely no Perfect Way to make sourdough. I realized that when I started watching videos of bakers in Eastern Europe that make the village bread. They just use the wooden trough-like dough mixing station to hold the sourdough overnight, inoculating with the previous day's dough still imbedded in the container. Their sourdough loaves are magnificent: no fancy tools, no fancy ovens, it is amazing and wonderful! Thank you for adding your voice of reason.
Wow, thank you so much! I assumed my first comment on this video would be someone upset with me for giving “bad” advice! Yes, I sometimes feed my starter like those Easter European bakers, just using the same jar and not measuring anything. It keeps it going! When we pay attention to what we see in our own lives, and less attention to what others say we HAVE to do and work intuitively an amazing thing happens, we can make delicious and nourishing food without stress and fit it into our own lifestyle without breaking a sweat. Thank you so much for your comment. :)
Great info. I forgot my starter on the counter & had so many questions. Now I have the answers thanks to you for sharing your knowledge. It’s not a perfect world & life just happens… so I will just go with the flow & Im now sure all will be just fine.❤❤❤
Excellent. That is exactly why I made this video. Glad you found it helpful. :)
Thank you for letting us know that we can still use our sourdough starter. I am one of those imperfect people who can't seem to keep on a schedule. I can't even remember to take vitamins or medication every day. I am looking forward to using sourdough again.
I hope we can all find a way to make these types of real foods work with our own lifestyles and stop chasing some idea of perfection that we find online or in someone else. Thanks for commenting, happy sourdough baking!
Love this vid Lanni!
When I first started my bread making journey (at the end of ‘23), I didn’t even start “right”: I hated the idea of discarding!
So I just started with a couple teaspoons of water & flour, and then added a couple teaspoons of water & flour each day until I got bubbles. The next time, I added enough water & flour to get a loaf going.
I figured the pioneers most likely didn’t throw out perfectly good flour-n-water, and I wasn’t going to either!😂
Now I just keep a small amount of starter in the fridge until I’m ready to bake bread. Then I feed it enough to have a bit left over, the evening before I’m going to bake. It’s bubbly by morning!
Also… I really don’t like all those “crumb-shot” holes in my bread! I want the butter to absorb into the bread, not simply end up on my plate!🤣🍞🧈 ❤
Excellent. Love this. Also glad to know I’m not the only one that wants the butt ON my bread. :)
Your my new fav. Just what I needed to hear. I'm far from perfect
Haha! Thank you! We’re not perfect and we can still do cool things. :)
Can you feed using a mix of whole wheat and unbleached? Or would 100% whole wheat be better?
I use a mix. Either works great, but I prefer at least some whole wheat.
@@preservingtoday awesome. Thanks 😊