Answering your SOURDOUGH questions | Sourdough Q & A
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- Опубліковано 26 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
I stumbled upon your page by mistake looking for a sourdough starter recipe. I love how thorough you are about this process. I have started my starter now and I’m so excited.
Thank you so much for all of your encouragement. I started probably a month ago with sourdough. I made cinnamon rolls this morning and they are so good. I think I am finally getting to the point where I feel comfortable trying bread. I tried a few weeks ago and it didn’t turn out. Your advice on taking your time is right on. My sourdough is maturing and so am I.😅
Thank you Mary
God bless you!
Thank you for this video - I've been watching a lot of your videos lately, and I could listen to your wisdom and your beautiful accent all day. I have a starter that I have named Kenneth and he's getting there. I'm in Canada, my kitchen is a wee bit chilly so I'm giving him a little extra TLC. Lots of sourdough pancakes up here, LOL!
Thank you ! Started my first one about a week ago with fresh milled wheat and it graduated to the refrigerator yesterday❤
Glad you talked about spelt flour in another video. I have a spelt sour dough starter on 3rd day, beside a crockpot of pinto beans, for the warmth, because my kitchen is cold.
Thank you so much for giving such great info. My starter is doing great because of all the tips you have given. Hope to see a music video from you and Casey soon. I love to hear you sing songs about our Lord.
Thank you for sharing your experiences for sourdough, I am new to making sourdough and you have helped me so much!
This video was so helpful and answered in depth some great questions! Thanks for putting this video together I think this information you compiled was really useful! I know that sometimes when you are cooking it makes such a difference having that expert there with you in the kitchen giving you that little tip or insight and this video really hit that spot! 🍞
I am wanting to join Mary but I am a writer and photigrapher who is handling many social media ...and my photography watersports.. I recommend you after watching countless youtube videos on sour dough bread. Its so simple and its comes out beautiful. Artisan or loaf. I am using the recipe with greece yogurt and honey wow😊 good. Thank you...I hope you grow fast and more. So post you often and brag how easy you make it. ❤🎉😊
Thank you so much!! So helpful!!
Thank you so much for all your help, you answered quite a few of my questions today
Oh my 😁 this video was so helpful! Thank you ! ☺️
Thank you so much, this video really helps!!! ❤😊
I can’t thank you enough . You are so easy to follow and not mess up .. your are truly amazing . And you are super blessed. And loved❤
Thank you so much!
Thank you so much
Thank you 🙏 I have started my sourdough starter. Excited to use and make my own bread. You are a good teacher! 🎉
Great information. Very helpful to know I can change up the flour I use. Thank you! I laughed at your recent “dusting” video. 😁
Love your channel ! I was afraid to attempt sourdough but you make it so,simple. Started mine 5 days ago. Fingers crossed 🤞🏼
Thank you ❤
Very helpful thank you. You managed to answer many of my questions
Glad it was helpful!
Perfect Mary and thanks so much for the info.
I have watched your sourdough starter video and thank you for making it easy and so simple to follow !! My starter is done and in the fridge!!! I baked my first sandwich bread yesterday and it didn’t rise as high but it is delicious!!! Thank you so much !!! Nex is pancakes!!!!
Thanks for the confidence because I’ve got a bit discouraged. You’ve offered some very good clarification on something’s I’ve got confused about. 🎉
Thank you for the information. I started my sourdough journey about 20 days ago. My first attempt at bread came out dense. I have made pancakes and waffles with it and that was absolutely delicious. With your advice and encouragement (and recipe) I will attempt another loaf of bread this weekend!
Thanks for the encouragement. I tried about a year or so ago. Watching all these men that turned it into major math project. I had sooo much discard and eventually it ended up so sour that I had to throw the loaf away. Just not edible. Threw the starter out as well. Switched to yeast. I Luke that with a slow ferment. But I'm still trying to get consistent loaves with yeast. Then I'll try sourdough again.
It did take me a l o n g time to get my starter going but now it’s so good my 5 loaf is in the kitchen now doing the long ferment. 🤗
Wonderful!
Would you be able to talk through the best way to leave/keep your starter while you are away for 2 to 4 weeks? Thank you!
Great suggestion! I will make a video on that topic very soon!
Thank You! My starter is healthy it's over flowing in a quart jar. Going to make pancakes, feed it and put it in the fridge.
Yay! That's great!
Just FYI, what’s working for me very well It’s an old router that we no longer use. I put the starter on top, I am also new to this nothing was working for me until I got the router.
THANK YOU! I just started my starter the other day & am going into my 3rd day tomorrow. I'm glad you mentioned you use the different types of flour. I wasn't sure on that! Have you heard of Brod & Taylor Sourdough Home? I am currently using it to help with my sourdough. My sourdough never rose properly in the past.... But, I am finding it is doing well with this little home! AND THANK YOU for the e-recipe book! I subscribed too!!! ;)
Thank you! I have heard of that little gadget. I will have to take a look at it.
Thank you so much! I love your videos. I have one question. How do you know when your starter is ready to go from the counter to live in the refrigerator? Thank you again! 😊
I would say by day 5-7 when there is good activity and a sweet yeasty smell.
Thank you so much for your help with baking sourdough, Rose. It’s working great. My question is: what to do with starter that is discarded? I’m not referring to starter being saved for other purposes, but it is ok to just put it into the drain?
I wouldn't do that. It will stop up your drain. I have fed mine to the birds before.
Mary -How often do you recommend washing your starter jar after its living in the refridgerator and what does that process look like for you?
I usually wash my jar about once a month or so. I pour the starter into the new jar and wash out the dirty one. I have 2 jars I go back for forth with.
I think that my first starter is ready. I'm so excited & appreciate all your help? Quick question- can I use butter instead of oil in any of your sourdough recipes?
Yes, butter will work just fine!
Hi Mary , you give great instructions for sure , but having trouble with starter my kitchen temp is always cold, so I was wondering what proof box you recommend I’m sure you pick what’s best .
Thanks
Cricket
Here's my affiliate link for the one I use several times a week: amzn.to/3wPetb6
I made a BEAUTIFUL loaf of bread, and my starter was only two weeks old.
That's awesome!
My house was cold at night to get a rise in my bread. So I put mine in the oven with just the oven light on. It's 80 degrees if you do that! Now I get huge rise overnight in the winter! 🤍🙌
Hi! Will after hand cranking wheat berries my husband told me tonight I can now buy an electric mill. I’m so excited. I found a refurbished Wondermill for a price I can afford. I have to look around the house but I think I have a headset. Been following your recipes but wonder what u recommend in cookbooks for whole week cooking
My all time favorite cookbook for whole grains is Sue Becker's book the Essential Home Ground Flour Cookbook. I use it all the time.
This helps a lot! Did I remember one of your videos saying you can use straight out of your starter from the fridge? Or does it have to be at room temperature before adding to a recipe?
I use it straight from the fridge.
Thank you for the information❤ What is the feeding routine once it’s moved to the refrigerator? Should we discard 1/4 cup and feed 1/4 cup? Or discard more and feed it same amount left?
I only feed mine about once a week or when the jar gets low. I don't discard anything. I just use it until it needs fed again. I take it out, feed it, let it get bubbly and then put it back in the fridge.
PS all thee other scary us off...I warch for 6 months...you just show up!😊
Can you do a video on milling flour? I have just got a mockmill and I have hard white wheat and some soft white wheat. The bread comes out dense and much more whole meal. How do I try and get white bread by milling your own grains?
This is a video where I made freshly milled sandwich bread: ua-cam.com/video/nazVsr6C2pM/v-deo.html As far as getting the bread to be just like white bread, it won't be just like it. You can sift the freshly milled flour to have a flour that is much lighter and will make a lighter loaf.
THANK YOU SO SO MUCH FOR THIS VIDEO! May God bless you ❤️😇
Awesome info thanks you. My question is when your starter is in the frig can you use it that right away or does it need to sit at room temp first. I hope that makes sense.
I use it straight from the fridge every time with no problems.
So, you only feed it when you are getting low? If I am making a loaf of sourdough, I do not need to feed some starter and let it sit out to then mix with flour and water for the bread?
@@susancochran2826 No, I pull mine straight from the fridge and it works just fine.
Thank you so much! A question for your next video on this....I am on day 9 and my starter has not risen yet. Lots of bubbles though. What can I do to get it to rise?
Usually if you feed it a bit thicker you will see more of a rise. Try adding 1 cup flour and 3/4 cup water. Mine usually takes off with that ratio.
Could you tell us how the 400 year old starter tasted? I watched the video, and at the end you sliced it, and I was like "ooh, here it comes, how's it taste!" and it ended lol. So would love to know your thoughts on it's flavor profile. More/less sour etc, etc! Thanks! ♥
It had a much milder flavor than I was expecting. I suspect it is because the bread rose so quickly with the starter. There was very little sour flavor.
Thank you! Great info! My question is how long can you safely leave your starter on the counter? My is a new starter maybe a week and a half old. I’ve used it a few times already with success. What do I do now? I would like to try your beginners sandwich loaf bread. Thank you, Regina😊
As long as you feed it daily it can live on the counter. However, I choose to keep mine in the fridge and feed it once a week.
@@TheRoseHomestead Thank you!
I am new to this and today is day 3. I haven't seen any bubbling in mine yet! Should I? I'm wondering if my house is too cold....we keep temp at 60 degrees but I do have my jar wrapped in a towel like you said.
Yes, it's probably because it is cool. It will still work but it will take longer. I would let it sit for 48 hours and then feed it again.
Is there anything we can do about water separation? I thought it was hooch forming under the mixture but I've read that that rarely happens. It's a cloudy yellow-ish color and it all smells fine
Is there anyway you could send me a pic of this on our Facebook page: facebook.com/therosehomestead
Hi! I appreciate you ! Yesterday I stared my first sourdough starter thanks to you! My first question is when I see the liquid on top of day one- Do I have to wait the 24 hours or can I feed it when I see the liquid since you said its hungry?
I would wait the 24 hours each time.
Hello… I love your videos! Watch you from Canada ❤ I do have one question… Can I use Discard before it is ready and add some dry yeast to make bread? Thank you ❤🇨🇦
Yes, that will work. I make a bread that adds starter and yeast and it is so delicious!
Thank you very much for your reply! Very much appreciated ❤️🇨🇦
Hi Mary. I'm on day 4 on the starter. How long will the starter last in the fridge?
I feed mine once a week to once every 2 weeks. I have left mine unused in the fridge for months and brought it back. As long as there is no mold, it is fine for a very long time in the fridge.
My starter lives in the refrigerator. It’s been at least three weeks since I fed it. It has gotten a very tiny bit of hooch on it probably three different times, so each time I took it out thinking it was time to feed it. I poured off the hooch and stirred it. It looked like well fed starter and smelled sweet and yeasty. Since there was at least a cup and a half of starter in each jar I decided to return it to the refrigerator. Should I have fed it? And yes, I am a born again follower of Yeshua.
No, I'd just keep using it until it needs fed. That's what I do.
Water. We have well water and a whole house filter. Can I use our tap water? What is the best water to use? Thanks
Well water will work just fine.
I started mine on 8/13/23. I had great success until we started having cold weather. I was warming my water to 85 degrees and putting it in the microwave with the light on to rise. It got very sour and we had to throw loaves away. I started reading about how to make it less sour. I’m taking the starter out of the refrigerator and letting it get to room temperature before I feed it. I have one at 1:1:1 and the other at 1:3:3. I fed it today using 72 degree room temperature bottled water. It is rising on the counter at 72 degrees. Is any of this wrong for trying to make it less sour? I’ve also fed it more often this week.
The thing that will affect the sourness most is how long the bread rises. The longer and cooler it rises, the more sour. The warmer and faster the dough rises, the less sour.
Morning in one of your videos you used sunflower lecithin. What amount did you use.
1 tbsp
How often do you feed your refrigerated starter?
I feed mine about once a week on average.
What is a good bread knife??
I personally love the mercer culinary bread knife on Amazon. It's super sharp and cuts even crusty bread with ease.
Your videos have been so helpful. I have one question regarding putting the starter in the fridge. I've finally got a good starter going in the past 2 weeks or so. I feed it, let it become active and then put it in the fridge til next time. When I take it out of the fridge I notice that it drops down (maybe from 5 inches high to 3.5 just a guess) but it's still pretty bubbly. I have been using it and it seems okay. Is this what you'd expect? Thanks. Also, I close the jar lid. Is that the way to go?
Yes, that's completely normal. Also, you can use a tight lid or not, it's up to you.
@@TheRoseHomestead awesome. Thanks a million
♥
When storing your starter in the fridge, I see you’re using a crock type container, do you use an airtight lid or loose fitting?
I use a loose fitting lid.
How much starter do you build up to leave in fridge to take out for the week/..do you just add to it daily on the counter and do not discard or add so much flour at one time and leave out for a few hours before putting in?..one more..if brandnew starter or rehydrating it do you build it up slowly for a little bit before adding so much and putting in fridge?..sorry for so many questions..just got a dehydrated starter for isreal starter and todays added first flour and water
For most weeks, if I feed my starter 1 cup flour and 3/4 cup water, that makes 2 cups of starter and that will last me all week most weeks.
so you feed this to starter in one day the whole cup..not gradually? so really you just feed it one time that much and put in fridge/..how long.with a new starter do you think..daily feeding when just starting to be able to do that?@@TheRoseHomestead
Why do you keep your new starter in the dark. And how is it going to get hair with coffee filter and a kitchen cloth over it
The bacteria and yeast like being in a dark draft free area. The coffee filter and towel are porous so they let enough air in without letting breezes or light in.
How much and how often should I feed my starter that stay/ in the refrigerator?
I only feed mine when the jar gets low. So, if I have 1/4 cup or less of starter, I take it out of the fridge, feed it, let it get active, and then put it in the fridge. I keep repeating this process over and over. Sometimes I feed once a week and sometimes it's 10 days before I feed it. It really depends on how often I'm using it.
My starter was doing great and then about the 4th day I started getting lots of liquid on top. I still took some out and added the flour and water to a quart jar to see if it doubled or more in 12 hours but it didn’t rise hardly at all. What to do now?
That's actually pretty common. Just keep going and it will be fine. If it was doing great before this, it is activating. I am not sure why this happens but I see this when I make a starter sometimes. Day 4 is always a bust. But, it will pick back up!
Do you have a recipe for a starter using whole wheat flour? Thank you.
This starter video was made with freshly milled whole wheat flour: ua-cam.com/video/Z9jtZ-FkBAw/v-deo.html
Should I feed the starter with the same amount that I took out? For instance, if I took out a cup, should I replace it with a cup of water and a cup of flour?
I usually only feed my starter when the jar gets low enough that I don't have enough for a recipe. Feeding 1 cup flour and water will make 2 cups of starter. That usually lasts me all week and then I take it out and feed it for the next week.
I've had a started for 5+ years. And my bread is rising but about half what it was before. And the result is my bread is dense. It's not got the whole artesian bread look once sliced.
Would you please provide the link for your proofing box?
Sure, here's my affiliate link: amzn.to/3vX5EeV
This was great! 1 more question...I know you need unbleached flour for starter but can you used bleached flour for the actual bread? Thanks
Sure, you can use the bleached flour for the bread with no problems.
@@TheRoseHomestead thanks!!
I'm new...the discard gies in the fridge or when the full-blown starter after it's risen?
@@patgriego4939 Any discard goes in the fridge for storage until you want to use it. The main starter can go in the fridge on day 5-7 if it gets active and bubbly 4-8 hours after feeding.
How long do you keep starter in proofing box?
About 2-3 hours is usually good for my starter.
In the beginning, when I first started with my sourdough starter, and it was mature, all my bread would rise, so pretty when I turn my sourdough sandwich bread the night before and I cover it and I wake up the next morning it doesn’t really rise as much as it used to and then when I prepare it and put it in the bread pan and wait for it to rise again it used to get really big but it’s notit takes forever and it doesn’t seem to rise but when I bake it, it’s fine can you tell me what would be causing me not to get the real puffed up rise out of my sourdough
I always run into this in the winter. I suggest getting a heating mat and putting a towel on it and putting the dough to rise on it covered and then a towel on top of all of that. The air is drier and cooler making it take a lot longer to rise. I purchased a proofing box just for winter time. It makes a world of difference.
Thanks for posting. Literally never heard of this before today. A friend of mine posted a recipe on Instagram using discard. Is discard the stuff you scoop out? Do you throw away the first batch you scoop out? In research someone said the first batch has bad stuff in it. Sorry for my ignorance. I really want to make the recipe . Might be too complicated.
The thing with the first amount of discard is that the bacteria and yeast are not at the optimal levels. Therefore, I recommend mixing it with other recipes so that you are not just eating the discard. It could cause a mild tummy ache for some people. I usually feed it to my chickens. And, yes, discard is the part you scoop out before you feed the starter.
@@TheRoseHomestead Got it. Thanks.
Link to proofing box?
Sure, here it is: amzn.to/4azcbvz
I am on day 8 of making sourdough starter the last 2 days it has a hard top on it. I just throw it away lol. I have only been using white unbleached flour and putting it in my oven with the light on. It stays pretty cold in my house would the proofing box be better then the oven?
I am finding the proofing box has been a huge game changer for my sourdough. It's consistent heat and works so well for me.
I had a lot of liquid on top after 4 days. I also had it before then too. Is this ok?
Yes that is normal. It's just saying it's getting hungry.
Is it ok to put main starter in fridge after it peaked and fell? I'm having trouble with my timing. tfs
You can put it in the fridge jus as it gets bubbly and it will be ready to use from the fridge.
@@TheRoseHomestead ok but I missed the peak and it fell. I then put it in fridge so I’ll need to feed it to use it since it fell..is that right? Is that ok to do?
Newbie! I fed my starter and put directly in fridge, did i ruin it? Also my first batch of bread didn’t rise! what did i do wrong?
No, it will just ferment more slowly but it will just fine. As far as the first batch not rising, that's actually very common with a young starter. How old is yours?
How often do you feed once it has graduated to the fridge
I feed mine about once a week depending on how much I'm baking. I have gone 2 weeks if I'm not using it a lot.
I have been successful with several of your recipes, except the scones. My first bite tasted like baking powder, soda, salt. I dimpled the dough and turned it on its self once around. What should I do to mix it in better.
I would turn the dough several more times to incorporate the salt, soda, and powder. I hope that helps!
Hello..what would you do if you saw a bug in your wheat berries? I know some would toss them or send back.I just got the wheat berries and think I saw one,it could be my mind is seeing things but wondered
I would put the wheat berries in the freezer for a few days and then get them to make sure there are no eggs in there. The freezer will kill them. How many pounds was it?
How do you know when you’re ready to make bread?
Usually, you can try to make a loaf of bread in 10-14 days or so. I suggest making biscuits, pancakes, crackers etc...to use up starter and keep feeding when it gets low. After a week or 2 of that, your starter will be much stronger and able to raise a bread recipe.
Hi how long is the wait time between when a starter doubles and when you can make bread? (I don't want to use the discard) Would I refrigerate it at this point and feed it once a week or keep feeding on the counter? Maybe you could put this on Sourdough Wednesdays :)
Thank you!
It's a personal preference. I choose to put mine in the fridge and feed once a week. Some people prefer leaving it on the counter and feeding daily because they use it everyday. You can try to bake bread right away. Just be aware that a brand new starter won't rise as much as an older starter. I have found that when I make a new starter, I get the best results baking bread after 2 weeks of feeding and using my starter. Hope that helps!
@@TheRoseHomesteadJust the information I needed, I am going to try making a loaf today. Thank you!
@@TheRoseHomesteadI made your beginner Sourdough sandwich bread and it came out perfectly! I even added the everything bagel topping. Thank you for your videos! ❤
Do I have to move it to the fridge after the 10 first days?
You don't have to but if you leave on the counter you need to feed it more often to keep it active and there will be discarding involved. But, it's totally up to you which method you want to use.
What should the water temperature be please.
I use room temperature water.
Another question- can i use the discardvl if it sat out all night?
Sure, it will be fine.
How long should my sourdough starter stay on the counter top before it lives in the fridge? I’m been feeding it almost daily for 5 weeks. 13:09
It should be good and ready for the fridge. I usually go to the fridge after a week to 2 weeks.
How much starter do you use per recipe?
If I'm doing an overnight rise, I use 1/2 cup. If I'm doing a same day recipe, I use 1 cup.
Does it depend on much starter you will be using for the day. How much you feed ? I have roughly 190g of starter, if I take out 80g for a recipe should I replace it with 80g flour and 80g water?
And Thank you for all your advice!!
My method is to use my starter until it is low enough in the jar that I can't make another recipe. Then I give it a good feeding, let it get active and put it in the fridge. I pull from it until it needs fed again and keep doing that over and over.
My starter has been almost 2 weeks and it’s still not growing! 😢
It’s watery on top but not growing. I add more flour and water than the amount of starter. Also, it’s not real bubbly. I’m using purified water and King Arthur non bleach AP flour. I originally started with stone ground white whole wheat.
One thing to try is to add a few raisins to the starter. It will jumpstarts the process and gives the starter more to feed on. Once the starter gets good and active, you can remove the raisins. This has helped a lot of people with the same problem.
@@TheRoseHomestead
Thank you so much! I will do that today 😃
Hi Mary what do we do when we finally get a rise from our starter and then it goes down and doesn't rise again. It smells so good but it's not doing much and it's been 8 days.
If it gets really bubbly and smells good, I'd call it active. I would feed it good, let it get bubbly, and put it in the fridge. You can start using it straight from the fridge.
@TheRoseHomestead thank,you I'm ready to try it
I wonder if you can advise me on my sourdough starter. I started my own from scratch many days ago. I discard most of it and feed it 50g of organic whole wheat flour and 50g of filtered water every day. i store it in our pantry on a higher shelf where it’s dark. I’ve tried storing it in the oven wrapped in a dark towel with the oven light on to make it warmer. It doubles or more in a few hours but NEVER bubbles, maybe a few but nothing like what I’ve seen in a bunch of videos. The consistency is pretty smooth and thick, like a thick pancake batter. Doesn’t float. When I’ve used it my loaves rise fairly well but the crumb is really dense, not many holes. It just seems like it’s really not the way it should be expected. Not “strong”. Something ain’t right. What would you recommend? What am I doing wrong? How to get it more activated? Feed it more?
Your starter is definitely active. It's probably just because it is new. I would maybe try feeding it a bit more in the quantity of flour. But, from what you tell me, it sounds like it's active since it's rising the loaves. It just takes time to get all those holes in the bread. I would just keep at it and keep baking. Every loaf will get better. I will let you in on something, my starter rarely floats, ha ha!
@@TheRoseHomestead thank you so much! It does seem to be getting thicker and more “substantial”. I bake every two weeks or so, two loaves at a time and freeze one. So once I get it good and active I’m going to start keeping it in the fridge.
My starter is 7 days old. How long before it becomes strong enough for bread?
I usually say to make a few recipes of things like pancakes, biscuits, and crackers to give it time to build up some strength. I would try a loaf at the 10-14 day mark.
Thank you 🙏
I started my sourdough starter about 5 weeks ago. I put it in the fridge about 10 days ago. I sue it to make biscuits, pancakes, pumpkin bread and other things. I feed it when it gets low and leave it in the counter to get bubbles each time. My recipes don't have a sourdough taste. Is this to be expected? Maybe it isn't mature enough?
Yes, a very young starter lacks the flavor. To try to get more flavor you can put your dough in the fridge after it rises to do a cold ferment which will make the product more sour.
@@TheRoseHomestead thanks for responding. When I feed it, I should put it in the fridge to ferment instead of leaving it on the counter? Will it get the bubbles in the fridge?
What happens if the sourdough starter is still watery on the third day ? 😢
That's pretty normal as the bacteria and yeast are working up in the starter. Just stir in the liquid and keep feeding daily.
@@TheRoseHomestead thank you so much ! Blessings
I think I must be special because two of mine molded 😑 I’m using Bob’s Red Mill whole wheat flour. I have no idea what’s going on.
What color is the mold? That is very odd!
@@TheRoseHomestead it’s gray and fuzzy with distinct spores growing off of it. To be honest, I think it’s our house- it’s damp and drafty. I’m thinking maybe my flour got wet. I got another bag and sealed it in a container- we’ll see what happens this time!
@@unicornXvendetta That may be it! Good luck!
My sourdough loaf didnt taste sour enough ...what can I do ?
A longer, cooler rise will make a more flavorful loaf. Try letting it rise until it's not quite as much of a rise as you want and then put it in the fridge for up to a week. The longer the more sour it will be. You can bake it when it's convenient for you.
@@TheRoseHomestead thanks
So thats the starter rise? Not the loaf already mixed and ready for baking ....
Which is best to use stainless steel or wood spoon?
I use them interchangeably. I just happen to reach for my wooden spoon more because it's longer.
I started some sour dough and got it going (I think) I never made any bread from it. Then I broke my foot VERY bad and this was back in Sept. '23. My sour dough starter has been in the fridge this whole time. I am wondering IF it's going to come back or not because it wasn't fed any of that time. I was in a wheelchair and then I wound up having to have cataract surgery in both eyes. so the sourdough was on the back burner so to speak.
I also wanted to show everyone this idea on making a proofing box. I thought this was a good idea. The seedling mats NEED to have a temp control on them so the temp doesn't get soooo hot.
ua-cam.com/video/0ccoOfdndo8/v-deo.html
Thanks so much for sharing. I would take the starter out and take about a tablespoon of it and put in a clean jar. I would feed it 1 cup flour and 3/4 cup water. I think it will take off.