Questions about feeding a SOURDOUGH STARTER stored in the FRIDGE
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- Опубліковано 15 чер 2024
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We are Mary and Casey! Follow along for videos on cooking from scratch, gardening, food preservation, biblical eating, and homesteading. We are so happy you are here! - Навчання та стиль
My starters is months old and made with your guidance. My basic weekly bread is your sandwich loaf recipe. I love that you take all the snobbery and elitism out of sourdough.
That's wonderful! Thank you so much!
Hi Rose, thank you. I’m new to sourdough and I’ve been watching your videos. My starter is very active. I put it in the fridge recently. I’m storing it in a anchor hocking glass jar, similar to yours. I’ll be able to make my first loaf of bread in a couple of days. Thanks again for sharing your knowledge
Your sourdough method, process, and instructions are my favorite because they are simple and they work. Thank you!
I use glass jars, bowls, and measuring cups…I trust glass. The 3-quart glass crock with lid from WalMart is my favorite because it’s shorter and fits perfectly on my frig shelf. Oh, and my starter’s name is Ruby, the jewel of my kitchen.
I was able to do a successful sourdough starter and made my very first loaf of sourdough bread today- I've yet to taste I need to let it cool and all of this is thanks to your teaching videos so thank you. I do have a question. Do I feed my starter every time I use it or when it's getting low? Thanks
That was a great Q & A! I love the way you teach, very easy to understand the many nuances of all things sourdough. Thank you!🫶🏼
As always, thank you for your prompt reply!!!
I use a 1 quart Heinz Mayonnaise Jar to store my starter and I alway's leave the lid loose. It's plastic and works great. I went 9 months between using and feeding my starter and I had no problems with it with it becoming active again, and had no mold problems. Just had to stir the hooch back in. Alway's do that otherwise you will mess up your starters hydration, the hooch adds flavor too. Hope you have a great week Mary😊.
Great tip!
Thank you!
Thanks so much.
Thank you for your experience
Thank you ❤
Good morning Rose, your videos are always so informative.
Loving your videos and knowledge. And love the Facebook group you have.
Morning! Thank you ! I just started using sour dough because of you ! It works but I’m a lover of yeast lol..
Thank you so much for your wonderfully helpful sourdough videos. My starter is going on day 4, can't wait to start using it! I appreciate you!
My cinnamon rolls are a hit with my family and friends, I make them as sugar free as possible, the sourdough is so versatile 💜
Another great video, thanks again Mary. You are such a good teacher! I look forward to your videos, i learn something new every time. Anything i make with sourdough turns out great because the tecipes come from you.
Hi Rose I been watching you every night and I’m working on my starter thank you Rose ( by the way my pancakes wow goood !!! GOD BLESS you both
Thank you for all the information Mary. I use the same jar as you and love it. I used to have several jars smaller bell jars and now I have it all in the one jar and try and use it to keep it at a good level for our family of 3.
Answered all my questions . I just baked my second bread loaf . I’m still working on the other one artisan I think . Thank you so much have a blessed week.
Love your simplified methods!! They work well for me! I store my starter in a wide mouth quart jar. I bought a half gallon jar but found the quart size works for me. I stir my starter with the handle of a skinny wooden spoon. I also use a skinny spatula to scrape the inside down and don't wash the jar regularly. I figure what stays on the sides is just more starter for later use. Thanks for your videos!
Hi Rose, I love your videos. I have just recently started my sourdough journey. And I use a glass jar. Keep Baking
You are GREAT. Common sense plus. Think I will get the 1/2 gallon glass jar. Will join your sourdough group . Sounds great. Thank you young lady.
Thank you for all you do to keep us informed about sourdough starter. I started mine last week and it kept getting super watery 😩. I fed it every 24 hours. On the 5th day it kept getting super watery. I just threw it out because I didn’t think this was normal 😬. I was using un bleached all purpose flour and I’ll admit, it was great value so maybe that’s what the problem was? Please let me know if you get the chance Mary. Again thank you for all your wonderful informative videos! It was not just liquid on top. It was completely watery.
If it keeps getting watery I would try a couple of things. I would first try adding a bit more flour to thicken up the starter. Next, I would add a few raisins to jumpstart the fermentation process and see if that helps.
I’m new on this sourdough journey, so happy to have come across your channel. I’ve been so excited to share my journey, with friends and have shared your channel with many. I give them your way as my way. I love the none fussy way. It’s not nearly as scary for us . Thank you so much for sharing your experience and thoughts. Do you have a video on sourdough cornbread? I’m also new to fermentation. Having so much fun.
I haven't made a video for the cornbread yet, but, I will do that soon. Thank you so much!
I would LOVE LOVE LOVE to watch a longer video of milling the flour, mixing the bread and talk about the minimum and maximum proofing time and how you put it into the baking vessel 🎉🎉thank you so much!!!!
Sure, I will put that on my video list. Thanks!
Sure, I will put that on my video list. Thanks!
I have two starters, each in a quart jar in the frige😢, but I am going to combine them both in a jar like yours Mary
@@user-sc3qe3qy8f I done that and mine is thriving!!!!
I got mine anchor hocking 1/2 gallon at walmart yesterday. It was like 5.00 and some cents.
I did that and made a successful loaf.
I am on doing my second starter. I had one going and it was about 3 months old. I even made numerous loaves of bread with it. I left it in the fridge for a few weeks and I took out and there was mould on the top. I was so disappointed, but it didn’t stop me from starting another one.
Oh no. Wow
They have the half gallon at dollar general for 6 dollars and it seals if you need it to
Ya, I think there are a lot of ways to do SD well and one of the decisions we each have to make is how often you will use it. Mary’s is a great way and low stress which is the way it should be. What works for me, a family of 2, I bake SD every 3-4 weeks which is much more infrequently than mary so this is my method. I store 1-2 T in a 1 cup mason jar in the frig. When I am ready, I take it and feed it 2-3 T flour and water to make it a bit thicker than pancake batter. Once it has peaked, a little after or before doesn’t matter, I pour off enough into another jar to start the amount I will need to do the recipe. With the original jar, i feed a small amount and put back in fridge. To the new jar or bowl, I add enough water and flour to the starter to get to the right amount needed for the recipe. Then I let I let it peak and follow the recipe. The jar is then cleaned as I have used it all. It does take longer to do the double feed but with it being in the fridge for 3-4 weeks, I think it needs the extra feeding. Nothing is discarded. I think the thing to remember is how you want to use it and then determine the best process.
Sounds like a great routine. I was just thinking this morning that sourdough is really customizable for each person and their needs and schedules.
I made your starter, day 5 looks beautiful!! I’m going to put it in refrigerator, when do I feed it? Do I discard before I feed it? Do I feed the discard? If so when? Thank you for doing these videos!!💐
I use mine straight from the fridge until the jar gets low. Then I take it out, feed it, let it get bubbly, and then back in the fridge until it needs fed again. I try to feed it once a week. At first, I suggest making things like biscuits, pancakes, crackers, etc..to use it and be able to feed it again a few times before it's mature enough to bake bread with. I never discard. Once a starter is active you will never have to discard again especially if you keep it in the fridge. CONGRATS! Enjoy your new starter!
Look forward to you going live. :)
I plan on going LIVE tomorrow at 1pm Eastern on the group. Hope to see you there!
@@TheRoseHomestead Is it on Facebook or UA-cam? or both perhaps?
This live will be on the Facebook group.
3.3 in FB group 😮 just requested Deborah Gray ❤ plus I used your discount code tonight on the Bosch
Awesome! Thank you!
Hi Mary. How often do you move your established starter to a new, clean jar -- if at all? I'm just on day three of my very first starter, but in hopes that I have success, this question popped into my head. Your videos are exceptionally helpful! Thank you! -Nan
Thank you! I clean my jar about every month or 2. Sometimes I go even longer depending on how bad it needs it.
@@TheRoseHomestead Perfect. Thank you!
I agree. I tried to make cinnamon rolls out of my discard and they were hard, without very good flavor. This sour dough thing is not working very well for me.
How old is your starter? Try adding a pinch of instant yeast until you get the hang of making sourdough. That way, you get a little help with the rise and also get a fluffier roll.
Can you do a part 2 where you take it out of the fridge to bake with?
Sure, I will put that on my list!
Hi Rose. I keep trying and I just know its not right. One easy loaf didnt rise and had no flavor. Tried again, good rise, not so good of a flavor. Im glad to know about the FB group. Just requested to join. Hopefully I can get even more info so I can finally feel comfortable making and eating my breads.
It does take time to get that perfect loaf. How old is your starter?
@@TheRoseHomestead not sure exactly. I got it from an individual that was selling hers. But it didnt need "discard". She said it was ready to go. So i decided to start another one of my own and its about 2 weeks ish old.
@@valerieparrish9569 It may take a couple more weeks to get a good rise. The flavor comes with time as well. But, before you know it, the starter will be good and strong.
Why is everyone calling you rose?😳 anyway amazing info thank you Mary 🫠😆🍃🌷🍃☺️
I've been called Rose for years, ha ha. I answer to both:)
I bought that half gallon jar at Walmart and it was only $10….
Rose, could you please make a video from start to finish of how to make sourdough rolls? Please help.
Here's one I made last year: ua-cam.com/video/EbNSvcoTjRM/v-deo.html
Dear Rose thank you for this video. Just one question: do you wash the sourdough bowl and changing for a clean one sometimes,or,nis,it better to,let it,sit always in the same jar?
I usually wash my sourdough jar once a month or so. I have 2 so I move the starter to the clean one and wash the other.
@@TheRoseHomesteadthank you! ❤
I need a sourdough biscuit or bun and bread recipe
Head over to my blog: therosehomestead.com there are tons of sourdough recipes. Use the search button to find what you would like to make.
If I have my starter out on the counter and it’s active. Do I have to feed it before I make bread. And where do you get your grains.
As long as it has been fed in the last 24 hours, you can go ahead and bake with it. You can use it even if it's been longer but it may take longer for the dough to proof. Here's where I get my grains: www.pjatr.com/t/8-12416-317560-206096
I use wooden chopsticks to stir my starter, keeps the sides of the jar cleaner
I LOVE chopsticks for stirring. I seemed to have misplaced most of them though ha ha!
@@TheRoseHomestead I sure can’t use them to eat, potting plants and stirring sour dough lol
Hi Rose, do you make sourdough focaccia bread? If so, what is your recipe?
Yes, here's the recipe: therosehomestead.com/sourdough-focaccia/ A video is coming this Friday, as well.
Hi rose can I feed my stater with unbleached whole wheat flour in to my unbleached all purpose flour ?
Yes, you can alternate flours with your starter. I've used so many different ones and never had an issue with my starter.
I have a quick question. What should the water temperature be ? Will it work with cold water at all?
It will, it may just take longer. I use room temp water.
I am new to this. I have 2 different sourdough starters, both over 40 days. I have moved both to the refrigerator since they double consistently now. My question is; when I use it, I take out some, feed and let peak, use it. So is it ok then to leave out that left over starter on the counter and feed next day? I think I'm just worried about having it in the fridge, letting it sit on the counter a few days, then maybe back in the fridge? I don't bake very often and just now practicing on different recipes.
Sure you can do that. My method is to feed mine once a week, let it get bubbly but not peak, put it back in the fridge and then I bake with it all week until the jar gets low and then I feed it again. Either way will work fine, though.
Hi Rose..how long does it take to bake sourdough from prep to finish. Bless you
It depends on the recipe, but, my same day sandwich bread recipe takes 4-8 hours start to finish.
@@TheRoseHomestead much appreciated Rose bless you. I'm Yvonne Maseko in South Africa and I love your videos 🌺❤️
I was told by someone else that you should stir in the liquid on top of your starter and don’t ever throw it out
I always stir mine in. I've never poured it off, but, have heard other people that did and they didn't seem to have any issues.
I am brain dead on so many different info out that and so different with weighing and measuring etc. I am so confused and found you.
I would be glad to answer any questions.
@@TheRoseHomestead thank you, you have made it so much easier. Just too much stuff out there and it gets confusing.
How long do you wait after you start the starter before you actually can make bread? I have watched a few of your videos but haven’t seen the any to this.
Here's a video I made on that subject: ua-cam.com/video/5EyZjeXemMw/v-deo.html
@@TheRoseHomestead thank you so much. That totally answered my questions.
Someone gave me sourdough starter. It’s in a to-go Tatar sauce cup. So, it sounds like I would transfer it to my glass container, addd flour/water and stir, leaving it room temp till it starts to bubble. Does this sound right? I’m completely new to this. ☺️
Yes. That's all you need to do.
Thank you! I love your channel and teachings.
Do you continue to feed your discard afrer you put it in the fridge ?
I really never discard anymore. I feed my starter, let it get bubbly, put it in the fridge and use it straight from the fridge. I don't feed it again until the jar gets low.
😅
how often do you clean your sourdough starter jar?
About once a month or every other month.
If I take it out of the fridge can it sit on the counter for a few days or a week before putting it back?
It can. Just keep in mind it will get hungry quicker. But, you don't have to keep it in the fridge. It will still work just fine.
We are going to be leaving our winter home next month for 5-6 months. Will my starter survive in the fridge for that length of time?
It should be just fine. I have heard of people leaving it much longer.
I find when I have to leave it in the fridge for a longer period of time that I like to give it a couple of feedings/discard before I use it again.
So if a recipe says the starter needs to be e fed within 12-24 hrs it doesn’t really need to be? How longer after feeding do you use it in a recipe?
I've never followed that rule. I feed my starter and when it gets bubbly and smells yeasty, I use it and I've always had wonderful results. For my starter that's about 4-6 hours after feeding.
I need your help again. I am trying to make a gluten-free sour dough starter and twice now it has molded after 2-3 days. What am I doing wrong. The first time, I had the jar covered with a plastic cover. Thought that was the problem. This last batch, I covered with a coffee filter. After mixing, two days later there was mold all over it.
What kind of flour are you using? Also, what does the mold look like?
I am using Bob’s Red Mill Gluten Free 1 to 2 baking flour. The mold has a blackish look to it.
@barbaravfields5761 it may just be hooch. A blackish liquid that forms after fermentation signaling the starter is hungry. If at all possible send me a pic of this liquid on my Facebook page the Rose Homestead. I wouldn't say for sure without seeing a pic of it but it could be something quite normal.
@@TheRoseHomestead This was not a liquid. It was blackish spots all over. I wish I had taken a picture before I threw it out. I’m going to try again and, if it happens, I’ll send you a picture. Thanks.
Everything in my 8 hr bread turned out. Except it was very bland. .I need more of a sour dough taste. What can i do ? Thanks
Try putting it in the fridge in the loaf pan covered, overnight. This colder longer fermentation adds a lot of sourness and flavor.
@@TheRoseHomestead thanks ...then into oven ?
@@tammeyfitzgerald1432 Yes, you can bake it from the fridge. What kind of loaf pan are you using?
@@TheRoseHomestead classic loaf pan that is coated w non stick
What happens after nine days you have no bubbles in your starter. What should you do?
I would add a few raisins, increase the flour to water ratio, and see if that make a difference. May I ask what kind of flour and water you are using?
@@TheRoseHomestead I’m using AP flower and filtered water.
@@TheRoseHomestead I started another starter, with bread flour. It’s been day two and I already see a ton of bubbles. I am using filtered water. I went out and bought a purifier. Let’s see what happens with the bread flour. It’s more promising than the AP flour.
@@TheRoseHomestead I appreciate you answering me. That’s very sweet.
@@WendyMarone I would definitely add a few raisins and see if that will jumpstart the process.
Which is your favorite sourdough recipe??
My favorite is my same day sourdough sandwich loaf: therosehomestead.com/same-day-sourdough-sandwich-bread/
Why don't you want to let the starter rise and fall before putting it in the fridge?
Because, it will continue to ferment in the fridge, just more slowly. If I let it rise and fall and then in the fridge, it loses steam so much faster. It will still work, but, it seems more vigorous when I use this method.
I have discard, or leftover starter, in the frig… as it appears to be an active starter when fed on the counter it double w/in a few hours. A few days have gone by, I am not ready to bake with the starter I have in the frig, but it looks hungry as it’s getting thinner and seeing some liquid on the top (I’m assuming that’s hooch)… my question is, can I feed this half quart full jar like 1/3 cup flour, 1/3 cup water just to give it a lil something… or, am I to take the weight of those (2) cups and feed it 1:1:1? Oh, so to be clear… you take a jar of starter from frig, it needs to be fed so you feed it, then it goes immediately back in frig?