Hello from Kentucky!You’re the very first person to say anything about the float test and I’ve watched a LOT of videos to learn as much as I can. I’m on day 3 of my starter. Honestly I wish I had found your videos earlier on this journey to becoming an artisan bread maker. Thank you Sarah! BTW I love that you’re teaching your Mom along with the rest of us 😊
Hi Sarah Lou, this is my first time making starter, I used 50 flour 50 water one first day, 50/50 second day, I did it wrong, not sure what to do on third day 🤦♀️ please help 😬
It's so wonderful when a dourdough starter is strong and healthy 😊, love seeing it get nice and bubbly knowing it's going to give me wonderful bread or sourdough crackers from the discard. Thank you.
Thank you so much for your videos! After countless failed attempts, I finally understand how to make starter and lovely sourdough bread! Your explanations are so clear and concise. ❤
Hello from the Dallas, TX area and new to your channel! Loving your content and love how detailed your videos are. Thank you for sharing your knowledge ❤❤❤❤
Thank you so so much!!! Been trying to read through how to make starter and really struggled with all the info. This video made everything so much sense.
I’m on day three and there’s been super growth and it’s thick. I started out using a really interesting malted barley (high-protein) flour that I got from Central Milling. It’s looking like success already. I did pour my excess starter in another container just to have two going at once, just for fun! Looking good so far!
Yes always successful on day three….don’t get discouraged though when it stopes growing for a few day. Just keep going with the routine and you’ll have a great starter. Let me know how it goes! I’ve never used a malted barely flour.
@@SarahLouReviews Hello, it’s been a while since I first started your video advice and made starter. My starter did very well, but I never completed making bread with it. Life messed me up. Anyway, I’m starting again, but it isn’t going to be with the same flour- going to begin with rye flour and continue with high protein unbleached bread flour. Things are going to go better this time. And, I can’t emphasize enough what you said about the reverse osmosis water. I don’t know why that doesn’t work. But, it doesn’t! Why is that? I’m more prepared this time. Thank you for your videos, and I’m at it again!
@@DeannaWalsh Hi! :) Great! Keep in mind if you start with rye and try to switch...it will die down for a bit before it gets used to the bread flour. That happens when you try to switch food on a starter. Particularly when you switch from a very nutrient rich rye, to a white flour. As for the water, the explanation is out there on the web and can explain better than I can. Basically reverse osmosis removes all the minerals and nutrients. Hard to get a starter going that way. That said, you may be able to use it once you get your starter going. But just starting out, stick to regular filtered water.
@@SarahLouReviews Thank you very much. I kept thinking about what you said. So, this morning on the second day, I just used regular unbleached bread flour - no more rye. I am in no rush, so I will just keep going onward. 😊
Cam sorry, I have made your starter... So easy, thank you! Now I watched your video making the bread and hope to get a printed recipe. Thank you for replying to me!
I just replied to your other comment. Glad you have a successful starter! Go to my channel and watch the step by step video. I think it’s 11 minutes. You’ll be successful ☺️
I’m on day 7 and had to split my starter in two. I noticed after day 5 that the starter would develop a thin to thick crust. I wonder if it has to do with the environment. My house fluctuates between hot and cold because of the winter weather, and I’m having a tough time finding the right spot for the starter to thrive. I placed it in the oven with the light on, but I noticed there wasn’t much activity, so I moved it back to the counter. I’m struggling with this one and might have to scrap it and start over 😅
@@SarahLouReviews Okay! I've been covering it with an elastic cloth instead of a lid. Also, I forgot to mention that the water I use comes straight from the refrigerator; should it be at room temp? I've just been going for something other than my tap water. Thanks for your quick response! I watch that vid like 3 times a day lmao
@ Haha. Ok. Yes use some Saran Wrap or a lid like me. Put some filtered water out on the counter and let it stay at room temp. Sometimes when I take mine from the fridge I zap it in the microwave for about 20 seconds to warm it up a bit. You want it lukewarm or room temp. No need to put it in the oven. I did that video real-time. So what you see is exactly what happened to me. You using unbleached all purpose?
Sorry, me again! I just commented on your other sourdough tutorial then found this! I think I realise where I went wrong with my starter. The protein content of even bread flours in the UK is only 10-11g so that was my first mistake. Is there anyway to reduce/minimise the amount of discard created in the initial phase of creating an active starter? I think my reluctance to waste flour (as well as my impatience to start baking!) has resulted in a bit of a half hearted starter! Maybe i just need to start again 🙈
No need to start again. Your flour should be fine actually. I’m curious what type of water you’re using. There is no help for it….the discard….you have to throw it out at the beginning. If you keep to the discard and feed schedule every 24 hours (as shown in video), it will take off. Just stick to one flour and the schedule and it will work. But do tell me what kind of water you are using
@@SarahLouReviewsI've been using filtered water so I don't think that's the issue. My first starter attempt was with UK all purpose flour which only had 9g protein so I wasted 2 weeks trying to create something with that. I then switched to a spelt blend at 11g which performed better. But although it gets bubbly, it doesn't rise like yours did in the video. That's why I'm just wondering if I should start again or use a bit of my current one to start then follow your method from there?
@@SarahLouReviewsalso I'm just rewatching the video and making notes 🤓- on day 3 how much starter do you put in the jar (before you add 50g water + 50g flour)?
@@natashad1272 You’d be surprised how many people fail because they didn’t realize their water was distilled. Ok so long as you’re sure it isn’t distilled or reverse osmosis. Just plain, filtered spring water. ☺️👍🏻 But yes, start again.
@@petestern3639 Oh that flour has good protein (3 g / 1/4 cup = 12 %) So I’m guessing it may be the water. Not sure if you live on a farm but the chemicals from the fields can get into that water. I assume you are discarding and feeding once a day. Try switching the water. Big jugs of filtered spring water would be best. They are pretty cheap. Try switching to that and you’ll likely see a difference. Make sure you don’t accidentally pick up those other waters I mention in the video. Let me know how it goes! ☺️❤️
Hi Sarah, I was wondering, I have been making my starter for over a week. I'm making it with whole wheat (13g protein). We are in winter here in Argentina so it's quite cold. I can get my starter to double but it doesn't grow any further than that. When I feed it, I do so with 50gr and 50ml warm water (previously I discard half), and I also warm the jar. Should I feed it twice a day? Try to wrap it with something warm? I don't know why it's not growing more :( thanks in advance!
Hi there! Don’t worry…it feels cold to you, but to bacteria, it’s not cold ☺️ So don’t worry about warming jars. And room temperature water is fine. (I live in Canada and I didn’t do anything to manipulate its environment) What it might be, is you said you discard “half”. You want to discard enough so you have 50 grams or LESS of starter to feed. Then feed 50 g water and 50 g flour. And no need to feed more often. Keep it nice and hungry as it’s only a week old. And it will come along. Whole wheat behaves differently too….so you may not get it to triple (unless you feed more). But don’t worry about trying to get it to triple….you want to see it finish its food and be at its peak height between 4-6 hours. So if it has only doubled at peak, don’t worry! As long as it is eating fast and doubling regularly….that is what you are looking for. ☺️👍🏻❤️
Yes absolutely! Although important to note to those reading this that it’s not safe to use discard during the first week of creating a new starter. Thanks Jan ☺️👍🏻
If you’re not in a rush for it to grow, you can use fridge temperature water. As you are waiting 24 hours between feedings, that temp should be fine. ☺️👍🏻
So how much am I discarding each time? Roughly half, or leave 50 grams in the jar and add 50g water and 50g flour? Just a little confused with the discard. I’m guessing always leave 50g in. Thank you!
Hello Sarah, my starter is on day 3 and did not rise. Just bubbly. I fed it 25g flour and 25g water again. If there is no rise tomorrow what should be done?
Hi! Based on what say you fed it, I recommend you watch the video again as you should be at 50 g on day 3. One thing to keep in mind as well is this also takes time. It also depends on what flour and water you are feeding it. But the good news is, it is bubbly! That’s good. 😊 what kind of water and flour are you using?
Never. What you are experiencing is a false start. It will die down, become stinky…then smell like acetone, many different phases. The rise you see on day two and three is not the bacteria you want. It’s bad bacteria and won’t work. Takes at the very least 7 days, usually more, to develop your starter to the point where it will raise bread. You’ll get there!
@@SarahLouReviews I'm glad your mom asked you that question because I had the same question! LOL - I have never made a sour dough bread, but I'm going to give this a shot. You are so clear in your directions that you make it less intimidating.... How many days from start to finish does it take to make the starter? Thank you so much - I'm saving your video and subscribing... 🤗
@@robinkershen1054 Hi Robin! Thank you so much ☺️ that’s a wonderful compliment!! I’m so glad I make it less intimidating ❤️ In that video I actually started from scratch (just so I could show people how it CAN be easy. In that video I baked bread on day 12….only so I knew it would be nice and strong. I always tell people there is no need to add expensive flours or other ingredients to speed things up….it’ll happen faster if you keep it simple ❤️👍🏻
The reason for that is to keep the acidity low. It also ensures the amount of starter doesn’t get out of control. If you are baking every day, discarding won’t be necessary ☺️
Ah, sorry I thought you were commenting on my sourdough video. I don’t have the recipe and method written down for the starter. I don’t have time to write it out today, but I will soon. I go through all the steps in the video though.
Hello from Kentucky!You’re the very first person to say anything about the float test and I’ve watched a LOT of videos to learn as much as I can. I’m on day 3 of my starter. Honestly I wish I had found your videos earlier on this journey to becoming an artisan bread maker. Thank you Sarah! BTW I love that you’re teaching your Mom along with the rest of us 😊
Thank you Holly! What a lovely compliment ☺️❤️ good luck with your starter. Let me know how it goes!
Hi Sarah Lou, this is my first time making starter, I used 50 flour 50 water one first day, 50/50 second day, I did it wrong, not sure what to do on third day 🤦♀️ please help 😬
@@TheTak135
Hi there! Don’t worry….you didn’t wreck it ☺️On day three just throw out half of it and then feed the leftover 50g water and 50g flour 👍🏻
It's so wonderful when a dourdough starter is strong and healthy 😊, love seeing it get nice and bubbly knowing it's going to give me wonderful bread or sourdough crackers from the discard. Thank you.
Thank you so much for your videos! After countless failed attempts, I finally understand how to make starter and lovely sourdough bread! Your explanations are so clear and concise. ❤
I’m so happy you like them! Thank you!
Hello from the Dallas, TX area and new to your channel! Loving your content and love how detailed your videos are. Thank you for sharing your knowledge ❤❤❤❤
So glad you like it! Thank you for commenting ☺️❤️
Thank you so much for your videos! They are very clear, to the point and with helpful tips for us "starters" ❤😂
Thank you for saying so! ☺️❤️
This is a great channel and extremely well done and easy to follow instructions on all of your videos. Thank you very much.
Thank you!! 😊 what a great compliment. ❤️Move videos coming!
Thank you so so much!!! Been trying to read through how to make starter and really struggled with all the info. This video made everything so much sense.
Great!!! ☺️
So glad.!!!
Great video for a newbie like me!!!
Thank you!
Good advice with the protein math! 👍
Thank you 😊
I’m trying a rye starter but it is nice to have a backup if rye is not available. Thank you!
Thank you, I got to try your recipe bc I’ve had no luck with the previous ones. Thank you for sharing ❤
You’re welcome! Good luck. Let me know how it goes ☺️
I’m on day three and there’s been super growth and it’s thick. I started out using a really interesting malted barley (high-protein) flour that I got from Central Milling. It’s looking like success already. I did pour my excess starter in another container just to have two going at once, just for fun! Looking good so far!
Yes always successful on day three….don’t get discouraged though when it stopes growing for a few day. Just keep going with the routine and you’ll have a great starter. Let me know how it goes! I’ve never used a malted barely flour.
@@SarahLouReviews All right! I will update you. I hope I can keep it up too.
@@SarahLouReviews Hello, it’s been a while since I first started your video advice and made starter. My starter did very well, but I never completed making bread with it. Life messed me up. Anyway, I’m starting again, but it isn’t going to be with the same flour- going to begin with rye flour and continue with high protein unbleached bread flour. Things are going to go better this time. And, I can’t emphasize enough what you said about the reverse osmosis water. I don’t know why that doesn’t work. But, it doesn’t! Why is that? I’m more prepared this time. Thank you for your videos, and I’m at it again!
@@DeannaWalsh
Hi! :) Great! Keep in mind if you start with rye and try to switch...it will die down for a bit before it gets used to the bread flour. That happens when you try to switch food on a starter. Particularly when you switch from a very nutrient rich rye, to a white flour. As for the water, the explanation is out there on the web and can explain better than I can. Basically reverse osmosis removes all the minerals and nutrients. Hard to get a starter going that way. That said, you may be able to use it once you get your starter going. But just starting out, stick to regular filtered water.
@@SarahLouReviews Thank you very much. I kept thinking about what you said. So, this morning on the second day, I just used regular unbleached bread flour - no more rye. I am in no rush, so I will just keep going onward. 😊
You’ve inspired me to give this a go, I’m on day 4 and it’s working great so far! Will let you know how it all turns out 🍞
Great! let me know how it goes ☺️
Cam sorry, I have made your starter... So easy, thank you! Now I watched your video making the bread and hope to get a printed recipe. Thank you for replying to me!
I just replied to your other comment. Glad you have a successful starter! Go to my channel and watch the step by step video. I think it’s 11 minutes. You’ll be successful ☺️
Thank you again, I learned several tips from you that make such a difference to my sourdough breads.
@@joankennedy8101
That’s wonderful to hear ☺️❤️
THANK YOU. This was so helpful.
Hello. On day 3 when you took discard out how much did you leave in the jar?
Hi! 50 grams. ☺️👍🏻
Thank you so much for making this starter. 👏👏👏
Glad you find it helpful!
Scape side of jar with your mixing spatula 🌸
Boiled cooled water is also suitable 🌸
Please Sarah another video used butter milk with flour and caraway.
Can u show me why?
I’m sorry I have never heard of sourdough with buttermilk and caraway. Sounds nice though!
I’m on day 7 and had to split my starter in two. I noticed after day 5 that the starter would develop a thin to thick crust. I wonder if it has to do with the environment. My house fluctuates between hot and cold because of the winter weather, and I’m having a tough time finding the right spot for the starter to thrive. I placed it in the oven with the light on, but I noticed there wasn’t much activity, so I moved it back to the counter. I’m struggling with this one and might have to scrap it and start over 😅
@@arttledsoulfindspeace
No need to scrap it. Just keep it covered in the counter. There should not be a crust. What are you covering it with?
@@SarahLouReviews Okay! I've been covering it with an elastic cloth instead of a lid. Also, I forgot to mention that the water I use comes straight from the refrigerator; should it be at room temp? I've just been going for something other than my tap water. Thanks for your quick response! I watch that vid like 3 times a day lmao
@
Haha. Ok.
Yes use some Saran Wrap or a lid like me. Put some filtered water out on the counter and let it stay at room temp. Sometimes when I take mine from the fridge I zap it in the microwave for about 20 seconds to warm it up a bit. You want it lukewarm or room temp. No need to put it in the oven. I did that video real-time. So what you see is exactly what happened to me. You using unbleached all purpose?
@@SarahLouReviews Oh okay good to know. I'll try the lukewarm water method. I've been using unbleached all purpose.
@
Perfect! Yes use Saran and follow the instructions exactly and it will work 😊👍🏻
Room temperature is a major factor for the starter and bread making 🌸
Sorry, me again! I just commented on your other sourdough tutorial then found this! I think I realise where I went wrong with my starter. The protein content of even bread flours in the UK is only 10-11g so that was my first mistake. Is there anyway to reduce/minimise the amount of discard created in the initial phase of creating an active starter? I think my reluctance to waste flour (as well as my impatience to start baking!) has resulted in a bit of a half hearted starter! Maybe i just need to start again 🙈
No need to start again. Your flour should be fine actually. I’m curious what type of water you’re using.
There is no help for it….the discard….you have to throw it out at the beginning. If you keep to the discard and feed schedule every 24 hours (as shown in video), it will take off. Just stick to one flour and the schedule and it will work. But do tell me what kind of water you are using
@@SarahLouReviewsI've been using filtered water so I don't think that's the issue. My first starter attempt was with UK all purpose flour which only had 9g protein so I wasted 2 weeks trying to create something with that. I then switched to a spelt blend at 11g which performed better. But although it gets bubbly, it doesn't rise like yours did in the video. That's why I'm just wondering if I should start again or use a bit of my current one to start then follow your method from there?
@@SarahLouReviewsalso I'm just rewatching the video and making notes 🤓- on day 3 how much starter do you put in the jar (before you add 50g water + 50g flour)?
@@natashad1272
You’d be surprised how many people fail because they didn’t realize their water was distilled. Ok so long as you’re sure it isn’t distilled or reverse osmosis. Just plain, filtered spring water. ☺️👍🏻
But yes, start again.
@@natashad1272
50 grams of starter. So every day it is 50, 50, 50. It’ll work ☺️👍🏻
I saw your video and subscribed. I am at least 12 days it rises but not doubling yet. Should I still stay patient?
What flour, specifically, are you using and what kind of water?
@@SarahLouReviews well water. No chlorine and essential brand unbleached flour
@@petestern3639
Oh that flour has good protein (3 g / 1/4 cup = 12 %)
So I’m guessing it may be the water. Not sure if you live on a farm but the chemicals from the fields can get into that water.
I assume you are discarding and feeding once a day. Try switching the water. Big jugs of filtered spring water would be best. They are pretty cheap. Try switching to that and you’ll likely see a difference. Make sure you don’t accidentally pick up those other waters I mention in the video.
Let me know how it goes! ☺️❤️
Ok thanks!
Hi Sarah, I was wondering, I have been making my starter for over a week. I'm making it with whole wheat (13g protein). We are in winter here in Argentina so it's quite cold. I can get my starter to double but it doesn't grow any further than that. When I feed it, I do so with 50gr and 50ml warm water (previously I discard half), and I also warm the jar. Should I feed it twice a day? Try to wrap it with something warm? I don't know why it's not growing more :( thanks in advance!
Hi there! Don’t worry…it feels cold to you, but to bacteria, it’s not cold ☺️ So don’t worry about warming jars. And room temperature water is fine. (I live in Canada and I didn’t do anything to manipulate its environment)
What it might be, is you said you discard “half”. You want to discard enough so you have 50 grams or LESS of starter to feed. Then feed 50 g water and 50 g flour.
And no need to feed more often. Keep it nice and hungry as it’s only a week old. And it will come along. Whole wheat behaves differently too….so you may not get it to triple (unless you feed more). But don’t worry about trying to get it to triple….you want to see it finish its food and be at its peak height between 4-6 hours. So if it has only doubled at peak, don’t worry! As long as it is eating fast and doubling regularly….that is what you are looking for. ☺️👍🏻❤️
@@SarahLouReviews thank you so much, this has really helped me!
@@rominaromina
Wonderful! ☺️ I’m so glad it helped
@@SarahLouReviews
U are so so wonderful ❤
Save discardin a jar in the fridge, then when you have a cup or 2 use for English muffins, pancakes or waffles.
Yes absolutely! Although important to note to those reading this that it’s not safe to use discard during the first week of creating a new starter.
Thanks Jan ☺️👍🏻
Does your water have to be tepid or can it be right from the refrigerator?
If you’re not in a rush for it to grow, you can use fridge temperature water. As you are waiting 24 hours between feedings, that temp should be fine. ☺️👍🏻
How much do you discard on day 3?
All but 50 grams. ☺️👍🏻
So how much am I discarding each time? Roughly half, or leave 50 grams in the jar and add 50g water and 50g flour? Just a little confused with the discard. I’m guessing always leave 50g in. Thank you!
Sorry I’m just noticing your comment now! Yes. Always discard all but 50 g 😊
Btw, Did anyone else see a face in the discard jar 13:54? lol
Hahaha that’s funny. Creepy face, but I saw it 😂
Hello Sarah, my starter is on day 3 and did not rise. Just bubbly. I fed it 25g flour and 25g water again. If there is no rise tomorrow what should be done?
Hi! Based on what say you fed it, I recommend you watch the video again as you should be at 50 g on day 3.
One thing to keep in mind as well is this also takes time. It also depends on what flour and water you are feeding it.
But the good news is, it is bubbly! That’s good. 😊 what kind of water and flour are you using?
How much starter did you keep after you did the first discard on day three you didn't say how much starter we were to keep
50 grams. By day 3 you should continue with 1:1:1 ratio. 😊👍🏻
Stupid question - what if I start with 12.5gm for first 2 days, instead of 25, then on third day I don't need to discard - right?
Sounds right! ☺️ 👍🏻
How to get this recipe
Çok güzel
Teşekkürler!
Can starter be used for loaves on day 2? Day 3 maybe?
Never. What you are experiencing is a false start. It will die down, become stinky…then smell like acetone, many different phases. The rise you see on day two and three is not the bacteria you want. It’s bad bacteria and won’t work. Takes at the very least 7 days, usually more, to develop your starter to the point where it will raise bread.
You’ll get there!
ČR SUPER
Are you in Sarah Lou from the youtube channel SarahLouWho?
No ☺️ different one
Why do you discard some?
Hi Mom!! 😘 you discard some because you have to keep feeding the starter. And if you didn’t throw some out, you would be swimming in starter ☺️❤️
@@SarahLouReviews Thank you Sarah, you may have said it at the beginning but I missed it. 🙄 so now I know 😊 ♥️😘
@@Mu5096rdgh
Anytime mom! I’m glad you’re trying it!
It’s a lot of information to take in. Ask me as many questions as you like 😘
@@SarahLouReviews I'm glad your mom asked you that question because I had the same question! LOL - I have never made a sour dough bread, but I'm going to give this a shot. You are so clear in your directions that you make it less intimidating.... How many days from start to finish does it take to make the starter? Thank you so much - I'm saving your video and subscribing... 🤗
@@robinkershen1054
Hi Robin! Thank you so much ☺️ that’s a wonderful compliment!! I’m so glad I make it less intimidating ❤️ In that video I actually started from scratch (just so I could show people how it CAN be easy. In that video I baked bread on day 12….only so I knew it would be nice and strong. I always tell people there is no need to add expensive flours or other ingredients to speed things up….it’ll happen faster if you keep it simple ❤️👍🏻
Why do you discard some of the starter? I’m sure there is a reason just not sure what. Thank you.
The reason for that is to keep the acidity low. It also ensures the amount of starter doesn’t get out of control. If you are baking every day, discarding won’t be necessary ☺️
I am sorry, but I can't see to find it?
Ah, sorry I thought you were commenting on my sourdough video. I don’t have the recipe and method written down for the starter.
I don’t have time to write it out today, but I will soon. I go through all the steps in the video though.
😍👍👍👍🙏😘🇺🇦