The raisin trick works! I saw this in one of your videos. My starter had gotten slow and I put 5 raisins in about 2 cups of starter and left them there for about a week. I did pull 2 out but I couldn't find the others so they stayed in. It worked for me! Starter is much more active now.
The first question was great information that I needed! I'm going to be doing a sourdough class for a ladies retreat and was concerned about not having a mixer for them to use. From your answer, I think it will work fine to mix with a spoon, spatula and then do a few stretch and folds for a great texture.
Thanks for the when to knead and when to do stretch and folds. Makes a lot of sense. I have a new starter, just using it 1st time. Making your focacia as we speak. Spelt. It looks good. I'll see in the morning. Didn't want to try and get a big rise since it's a baby. Also added a sprinkle of yeast.
I have an established starter, but really don’t get the rise like most. I use filtered water in my starter, but tap when making a loaf. Never thought about the chlorine in my tap water effecting the rise 🤨💡 🤯 Thank you!
I mixed it all up let set for and an he first Stretch and folds. I waited 30 minutes did it again with another 30 minutes did it again and one more time at that time it was 9 o’clock last night and then I left it out overnight like I had been doing and I was getting ready to pull it out of the bowl and it was a big old sloppy mess, but it raised up in a bowl.
How do you clean up safely without damaging plumbing pipes with the starter washing down the drain when you're transferring from a used crusty jar over to a clean jar. Someone said the starter can turn to cement in your pipes. I hope I'm making sense with this question.
I like to add water the bowl and a bit of dish soap. I will take my hands and wipe around and dip the utensils in there as well. I take thay bowl out to the Compost bin so none of it goes down the drain.
Hi Rose it’s Carolyn again much needed help on my sourdough measuring the Amount of flour, starter water, and salt. Please help me I should’ve wrote it down in my head 375 water 100 g starter 500 g of flour and 12 g salt. Is that correct?
I'm restarting my starter from dehydrated flakes. Any hints on rehydratiing the flakes and do I grind them first? Also, how much would you start with, a tablespoon?
Hi Mary, I am a subscriber of your channel and also an audiobook narrator. I have an audiobook which I feel led to share with you. How do I go about sending you a gift code as I should not put it here in the comments I don’t think. Let me know. I will send you the gift code and then you can hopefully access it easily to then listen to it. I hope for it to be a source of encouragement, growth and upliftment for you.
@@therosehomestead2 thank you for the email address, I’ve sent the audiobook to you. Such a small world, I’m here in South Africa narrating books and can send to you in USA.
The raisin trick works! I saw this in one of your videos. My starter had gotten slow and I put 5 raisins in about 2 cups of starter and left them there for about a week. I did pull 2 out but I couldn't find the others so they stayed in. It worked for me! Starter is much more active now.
Thank you, Mary, for answering my question on using different flours to feed the sourdough starter.
Lot's of great questions and answers!
Thank you ! Raisins … never knew 😮 blessings to you ! Enjoy you!
Thank You Mary very informative!
The first question was great information that I needed! I'm going to be doing a sourdough class for a ladies retreat and was concerned about not having a mixer for them to use. From your answer, I think it will work fine to mix with a spoon, spatula and then do a few stretch and folds for a great texture.
Good day Mary 🌻🌻
Thanks for the when to knead and when to do stretch and folds. Makes a lot of sense. I have a new starter, just using it 1st time. Making your focacia as we speak. Spelt. It looks good. I'll see in the morning. Didn't want to try and get a big rise since it's a baby. Also added a sprinkle of yeast.
Good tips on the cast iron skillets. I enjoy listening to the questions and answers.
Good morning mary thank you for your knowledge I always love seeing you and love my recipes from you❤❤😊
Thank you Mary! Have a blessed day everyone 😊
Can’t wait to watch!
I have an established starter, but really don’t get the rise like most. I use filtered water in my starter, but tap when making a loaf. Never thought about the chlorine in my tap water effecting the rise 🤨💡 🤯 Thank you!
Hey!! You answered everything so well and clearly! 😊
I also share sourdough content!
❤❤❤
I mixed it all up let set for and an he first Stretch and folds. I waited 30 minutes did it again with another 30 minutes did it again and one more time at that time it was 9 o’clock last night and then I left it out overnight like I had been doing and I was getting ready to pull it out of the bowl and it was a big old sloppy mess, but it raised up in a bowl.
It definitely over proofed for some reason.
I get a good rise above the loaf pan but no big rise in the oven
Me, too 😕
How do you clean up safely without damaging plumbing pipes with the starter washing down the drain when you're transferring from a used crusty jar over to a clean jar. Someone said the starter can turn to cement in your pipes. I hope I'm making sense with this question.
I like to add water the bowl and a bit of dish soap. I will take my hands and wipe around and dip the utensils in there as well. I take thay bowl out to the Compost bin so none of it goes down the drain.
Hi Rose it’s Carolyn again much needed help on my sourdough measuring the Amount of flour, starter water, and salt. Please help me I should’ve wrote it down in my head 375 water 100 g starter 500 g of flour and 12 g salt. Is that correct?
Yes, that's right!
Question...if I use a 1.5 loaf pan do I double the sandwich bread recipe?
I'm restarting my starter from dehydrated flakes. Any hints on rehydratiing the flakes and do I grind them first? Also, how much would you start with, a tablespoon?
Hi Rose is is Cj again I need help soo bad I had my batch of dough and came out all sticky real bad I don’t know what I did wrong
How long did it ferment?
Hi Mary, I am a subscriber of your channel and also an audiobook narrator. I have an audiobook which I feel led to share with you. How do I go about sending you a gift code as I should not put it here in the comments I don’t think. Let me know. I will send you the gift code and then you can hopefully access it easily to then listen to it. I hope for it to be a source of encouragement, growth and upliftment for you.
You can email me at therosehomestead2@gmail.com. Thanks!
@@therosehomestead2 thank you for the email address, I’ve sent the audiobook to you. Such a small world, I’m here in South Africa narrating books and can send to you in USA.