How To Achieve Sourdough Starter Mastery
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- Опубліковано 12 вер 2024
- I've been getting a lot of questions after releasing my Ultimate Sourdough Starter Guide, so I decided to make a relatively thorough sourdough starter maintenance guide. First, because I wanted to answer those questions, and second because I wanted to get some other information out that I didn't get in that video. I hope this will help teach you not only how to make a sourdough starter but how to make it super bubbly and powerful!
If you haven't seen it yet here is my Ultimate Sourdough Starter Video: • The Ultimate Sourdough...
What to do with discard: • 4 (Easy) Ways To Use A...
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Time stamps are at the bottom of the description here
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Music - Saib: / saib_eats
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Time Stamps:
Cleaning Your Jar After Buildup: 1:14
When To Feed Your Starter: 1:43
Temperature: 2:06
Inoculation Percentage (yes I'm aware of the typo there): 2:11
Bakers Percentages: 2:31
Be Observant: 2:50
How To Know When Your Starter Is Active : 3:30
Why Do we Throw Away Starter?: 3:42
How to feed your starter less often: 4:20 (lol)
I am working for a French bakery equipment company (Bongard) for about 14 years. So,obviously I am communicating with our clients and they say that the older youre starter is the better the flavour and the taste of the bread is. I know an artisan bakery in Lvov that uses the same starter for more than a decade already and yes, their bread is just amazing,one of the best I tasted!
So, I think there is a strong reason for keeping youre starter even if you do not bake so often.
In "high class" bakeries the starter is locked in special safes(proofers) and it is kept as a secret.
P.S: E xcuse me my english.
But the literal science says it works a certain way sorry .
sanches xxx can you write the name of the bakery in Lvov?
@Byrthstone too confusing! Everyone seems to follow a different way of making it
that starter guide has millions of views from me alone as I did each step and watched Josh do each section again and again
Even if you watch it millions of times it will only give him one view
@@calebrubino4730 really? So, I've been wasting my time watching videos over and over again to boost my favorite creators? Dang
Same!
I just watched it for the first time. I can tell you I'll be watching it again! Ha!
This is precisely why he doesn't provide all the steps in the description on most of his videos lol
I’ll leave my starter in the fridge unfed for months sometimes. It takes two feedings to fire it up again, but it always revives. It might be immortal.
How the heck
How much inoculation do you always start with when you revive it?
@@jamesgibbons8855 I used to be really sloppy about it, just stirring in some flour and water. But now I do 5:1. It ‘s a slow startup, 3:1 is a little faster if I am in a hurry
Your fridge tip is gonna save me!! So worried about maintenance for weekends away and general laziness. One day left on my starter and I can get baking!! I’d love to see even more recipes using the starter. Can’t wait to make bread and pancakes. Josh, you’re the best!!
So happy to help!!
In my experience, storing it in the fridge and only feeding once a week seems to make my starter better tasting and stronger. I hope yours is going well at this point!
@@JoshuaWeissman Hey joshua, I know this is kinda not anything to do with this video in perticular or this comment but could you please add sour dough starter equivalents to dry yeast on videos with dry yeast. I would love to make a lot of these recipes and get rid of sour dough starter at the same time.
Hahahahahahahahaaha Friend of Joshua Tree.
I have been baking bread for decades. I constantly have family and neighbors nagging me for my Italian and French bread and can't seem to make enough of it.
For some reason, I have been hesitant to try sourdough. However, after watching your videos I have been inspired to give it a go.
Thanks for taking time to make these awesome videos!
How did it go?? 😃
@@smirkovs120 Thanks for asking... It went well! The first two batches were a learning experience. The loaves were edible but not something I was proud of. The third batch was spot on.
@@karlsangree4679 nicee...ua-cam.com/video/2FVfJTGpXnU/v-deo.html this is best one for me try it
Joshua a month ago: Don't let it die! It's like a living animal... or your son.
Joshua a month later: LOL Just kill and do a new one
Exactly... Like this is my child now, I can just kill it
haha!!
“I put you into this world and I’ll take you out!” - Everyone’s Mama
C'mon people...he is young and God bless his energy and enthusiasm. He is being funny. I have raised 4 kids. He'll learn what it means. Hehe...Go Joshua!!!
Watching this now and seeing that his most watched video had 49k views and now he has videos with 4+ million views is absolutely insane haha I'm really happy with how he succeeded and got his work to be really famous and appreciated.
Hey Joshua, I had great success with your starter recipe! First starter ever (Mabel), and I use her practically every day, and have made uncountable loaves of banana bread variations you posted. Biggest tip I took from your guidance is to relax, trust in the process and to keep going, even when it smells or looks funky, just keep going! Mine looked ok after 12 days, but I took it all the way to 14-15 before baking bread. Now it's super strong, totally reliable. I've learned a TON over the past few weeks and have made your bread recipe numerous times, and I've also tried a few others as well. I would love your take on a recipe for whole wheat or multi grain loaf, possibly seeded or coated with seeds.
Tracy Reifkind I’m working on some seeded breads! Thank you for letting me know what you want to see! Takes time to develop these recipes and I want to make sure they’re right when I release them but I also don’t want to make you all wait forever for them. Makes me so excited for you to know that you’re learning so much! The more you understand it and the mechanics of sourdough, the easier and more exciting it becomes! :)
If some of your viewers are willing to wait over 2 weeks for some kombucha, then I think we're patient enough for another good sourdough bread recipe! Which brings me to my next comment. While we wait, how about some instant gratification recipes? lol :)
Joshua Weissman ~I am interested in seeded breads, and perhaps a bread with roasted garlic or sweet potato...is it possible to add these kinds of ingredients to the basic sourdough recipe, or do you think it would be a complete disaster??? Would love to get your opinion on this topic:))) LOVE your videos so much!!!! After much angst, and failed attempts to get a sourdough starter going, I followed your video, and “Sally Sourdough Starter” was conceived!!!! Thanks a million!!!!!👍
Mabel!!! What a great name!
Your instructions are so understandable. My sourdough has never been better. More to learn always!
I never have discard. I keep my starter (Ned) in the fridge. I make bread every 2-3 days. Before I bake... morning of, or night before, I will feed Ned roughly the amount I'm going to use for my recipe (happens to be 567 grams). I leave him out for an hour or so (he's a very fast acting starter) and when he's getting a bit bubbly I make my recipe leaving the original amount (150-200g) in the jar and put him back in the fridge where he still has enough to eat and continues to rise over the next few days. If I'm not going to bake at this point, I feed him about 200-300g (always 50% each water and flour) and he's good to go for at least a week. When I want to bake, I take him out, and another 300g or so so there's enough for my recipe and it starts all over again. The only discard I ever had was during his creation, and even then I started with a very small amount so by the time it was "too much" several days had gone by. Not sure why I'm the only one doing it this way.
lilmimi1919 You're not the only one:). I keep mine in a small jar which is why it gets cold easily (even at room temperature) and gets a bit sluggish sometimes. If you don't mind, can you share your recipe?
113g water
8g salt
12g sugar
14g oil
425g bread flour
567g starter
I generally only need it to proof 1 hour before shaping
then I let it rise (I use a 14 inch mud pan for a banneton) for about an hour and a half before baking.
I start it at 450 with steam, and immediately turn it down to 400, for 50 mins. Perfect every time.
@@Amethyst1919 your starter to other ingredients is roughly a 1:1 ratio. Is that typical?
I come across a number of others that have the same practice, including a friend of mine that gave me some of her 4 year old starter (super strong!). Do you think your starter produces a more sour result? Just curious :)
lilmimi1919 I do EXACTLY what you do!
Great videos, man. I've been struggling with a whole wheat based starter and am on day 9 with it. Started a rye one 2 days ago and am seeing much better activity already. You convinced me to try the rye, so thanks.
1Happypiper so happy it worked out for you with the rye!
oh this is good to know. I'm having the same issues over here. I think I'll have to get some Rye today... thanks for posting
I can't get rye for the life of me ...my starter is on day 24 and I am still struggling 🙍🤦... Thanks Covid-19!!!!
During the pandemic, I tried to do the sourdough starter and just failed miserably! I did start a sourdough starter using whole grain, rye, and and unbleached all purpose flour and I have a nice sourdough starter. For the first time in my life, I was looking on what to do with that and I came across your website and watching a bunch of your videos, I can’t wait to start baking with my sourdough starter! I love your videos they are to the point and detailed! And I haven’t even used my discarded sourdough yet so I will start saving that and using that also! Don’t apologize for making too many videos on one subject each one brings you something!
Just prepping to try my first sourdough based on your videos. Crossing my fingers but I think your tips will serve me well. Many thanks for your fun and informative approach, Joshua!
my grandmother and father always kept a sour dough starter. when my grandma died we kept hers in the fridge and used it for a long time. it was sad when someone threw it away.
I can't wait to try all your methods!!! You're thus far the best at home professional (or how to be a professional at home...!) I've found when it comes to bread and I have looked many videos up!! I am so happy your sourdough recipe popped up in my recommended. Also all your tips and tricks along the process are mind blowing. Clear and thorough. Tips and tricks that explain my failed attempts. Can. Not. WAIT.
I just came across your channel the other day when I was wondering about sourdough. My starter is on day 3 and looks beautiful. I can't wait to see how my sourdough turns out. Thanks for being awesome!
Laura Ward so happy to help!
Love you, Josh! You are teaching me. I am keeping my starter in the fridge for weekly baking. I am confused when to bring it out, if I need to feed it before using to bake, etc. So, I have my active starter in the fridge and have fed it once a week, now I want to make bread. Not sure exactly how I handle the starter. What comes next? Take it out the night before? Feed in the morning? I am confused. Please set me straight. I trust your guidance. Thanks!
Excellent content Joshua. Just binged more than 10 of your videos. Keep up the good work!
Lasse's Food and Barbecue thank you so much!!
I really like your videos..they are informative, concise and fun to watch. Keep em coming Joshua!
Thank you! You make it all so simple. I'm so impressed with your knowledge and your videos.
I'd love to see an organic spelt starter, then an organic spelt sourdough. I know there's already videos out there, but no one else seems to have your je ne sais quoi! Keep it up!
Stuart Ewing ???
You rock. I followed several starter gurus and nothing worked on my kitchen counter, well it worked but did not rock. I used your method and viola, my little monster Ivy is doing just fine and almost ready to be unleashed! Thanks
you should make a vid on how to use a starter that is kept in the fridge: how long should it sit at room temp? when should it be fed prior to using? does it need to be fed for multiple days before using? etc. Fabulous content - thank you Joshua for sharing your knowledge!
I have attempted making a started SEVERAL times and was unsuccessful!! Thanks to your sourdough starter video, IM IN!! Im so proud of myself, Thank you!!
Question: When i finally start baking ( im on day 3 of my starter) once i remove for baking...how much do i add back in to feed? Should i just follow day 7 of your guide? Im a home baker and this is a little intimidating for me.
Such a great series on sourdough! My starter is ready now and I'm hoping to bake tomorrow! More recipes please!!!
I missed my scheduled day 3 feeding... I fed it as soon as I remembered on day 4. I'm going to keep going and hope for the best.
I think you have great production quality, and you're able to hold peoples attention without overburdening with details.
I like these sourdough vids... Great job explaining and hope to see more of these.
Good luck everyone with their starters 😀🙏
Your are definitely my new youtube culinary guru. Looking forward to watch all your teachings.
Do you think a bread recipe that includes sugar in it will have an effect on the performance of a sourdough starter?
Also, maybe it's because I live in a mostly warm tropical climate, but feeding my starter in 12 hour intervals during its first week appears to have boosted its activity where it can easily peak at just around 4 hour (sometimes even a bit less). With that, refrigeration has become a necessary process for me just to get this thing to go in line with my daily schedule. Now, activating it simply means taking it out of the fridge for another feeding and leaving it at room temp where it will (consistently) reach peak after 12 hours. Pretty convenient, in my opinion.
Joshua,
I will be running to the store for the 2 Organic flours, TODAY!!! Thank You, for sharing this one with Us, Joshua!!! YUM!!! I cannot wait to try the bread after the 7 days are completed. I really appreciate that You went slow but were not boring at all with Us. These steps ARE AWESOME!!! Great JOB!!! I feel like I can do this too! it is not as scary or daunting as I thought that it was going to be.
YOU ROCK, DUDE!!! Love it!!!
😊❤️👍🏼👋🏼
People say Dog is mans best friend but I say its yeast. Its given us leaven Bread, Beer and Wine. Pillars of Civilization
Holy croly!! Never thought about that. What is this? An epiphany?
@@human9458 Wow your so cool with your lame attempt at sarcasm
@@Adol666 I think you misunderstood me. I mean no sarcasm here. It's legit from the bottom of my heart because one of my hobbies is baking. Maybe you misunderstood because of how badly I use words in my comment above but english is not my native language and socializing is one of my weak points (I'm an introvert)
@@human9458 Oh ok sorry. Bake on :)
I just can't with all this math and rules for sourdough. I am a pastry chef that love precision. But inFrance we do feed our " Levain " more organically. No need of all this rules at home. Just keep the starter in the fridge and feed ones a week. I get it out on Friday night feed it bake Saturday or and Sunday. On Sunday night it's back in the fridge. If I need it in the week I just get it out few ours before to get back at room temperature and feed it. My feeding process is simple I keep 4 tablespoons of sourdough and add equal part flour (2 tablespoons +2 tbsp water). I have back up jar of sourdough in my freezer and some dehydrated sourdough in a jar. Just in case.
Hi Dieba. When you take your starter out on Friday night do you leave it out unitl Sunday or put it back in the fridge ? Also, when you take it out of the fridge, do you always wait for it to be at the room temperature and then feed it or you just feed it straight away when you take it out? thanks a lot.
Where have you been all my life! These tutorials are so easy to follow and understand!
Thank you for the fridge tip! It was so helpful to know I don’t have to feed it every day
Hey Joshua, I’ve just started my starter recently with equal parts flour (equal rye and high protein) and water. During the second day tho (first feeding), it kinda went ballistic to the point of overflowing...which made the whole kitchen smells like funk. But whatever I could salvage from within the jar (about 3-4 spoonfuls), i scooped onto a new bigger jar (basically thats where I learnt my lesson to discard starters before every feeding). But ever since then, my starter stopped rising, it kept producing this smelly liquid (i assume the hooch), but no matter how much i fed it, by the next day it only either produces more hooch, or really really little bubble. I’ve been preserving this same starter and now im up to day 5, but the smell (whilst not as intense) is still there...like really sour smell and barely hints of the flour smell. I know there’s still life there (cuz of the bubbles) and I think i should just power through and all. But I need some help here...do I discard it and start over? Or do i feed it another 2-3 days? If anything, would you know whats currently going on with my starter? In need of your help Joshua 🙏🙏🙏
havent even watched past the intro and already love the happy vibes!
you really have no idea how much I am enjoying your videos!
Just made my starter. I'm so excited🤞🤞🤞
I watched all your videos on sourdough. My God, I wonder how my grandmother was able to make such wonderful sourdough bread without following all the 20 or 30 steps you outlined, and only eye-baling her measurements.
You can definitely do it with intuition but that takes a lot of practice. This is done with a lot of structure for two reasons. First, so it's a bit more fool proof for people who have no idea how to do this. Second so that you can improve your loaves to be the best they can be.
Oh! On day 3 of my first sourdough starter...to hear the words, "...just don't use bleached flour." *Mic drop* (Trudges to cabinet...yes, the darn stuff is bleached. Who does that? Dumps down drain, noticing the bubbles before had split and become a runny non-bread substance.) NOW I know why none of my bread was coming out right lately! We moved recently, and I've never seen bleached flour before (sound awful!) So I never would have noticed that was the problem! Much thank yous!
i love the videos so far! id like to see one where you use the bread for things like dumplings, sandwiches, and maybe even kvass. my personal favorite is lieberwurst and swiss cheese sandwiches. thanks again and im excited to see more from you!
From someone who doesn't bake at regular intervals, I've found sourdough starters to be incredibly resilient... biomes? In any case, I have gone weeks without feeding it and keeping it in the refrigerator. I just take it out of the fridge a couple days before I plan on baking and feed it 2 or so times and it gives be beautiful results every time. It really doesn't require that much maintenance.
For those wondering: He uses his throwaway for the actual cooking. Think about it like clipping some chives off a growing plant. You use the chives to eat, but as long as you leave a little it'll keep growing again and again.
The next video you should make is "How to tell if your sourdough is unhealthy to eat." or "How to tell if your process has failed."
When you speed the video up as you mix the starter with the spatula it looks like you're using a hand mixer :D I was very confused for a second there.
me too lmao
I never knew you can feed and take care of sourdough starters like a pet
I've learnt something new today XD
Thanks Josh! I make sourdough regularly now Thanks to you!
I'm so glad I found your channel! I love your style. My starter is on day 18 and it has risen and fallen only once. I feed it every 18-24 hours and it gets bubbly but that's all it does. It smells tangy and yeasty so I know it's not rotten. I did the water test to see if it's ready and 1/2 sank and 1/2 floated. I'm so confused!
Could be weak gluten in your flour. If the flours gluten is very weak then it won't have the structure to retain the C02 released by the natural yeast. Try using a stronger white flour. :)
what kind of flour did you use?
I am having the same issue.
I'm using Bob's Red Mill brand in ivory wheat flour and unbleached all purpose flour.
I haven't found the rye flour in store 😞
I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
Your videos r so well explained. Straight to the point, good editing. Thanks!
just started my own for 3 days now, hope i can work with it because i have ordered dried ones and revived them even $10 dlls ones and they do not rise and fall and the dough comes sticky and unable to lift and fold, just spreads and sticks, been having a B* of a time with sourdough, regular bread comes out great but this is giving me a headache LOL so many dif techniques out there, crossing my fingers with yours!
Thanks for the knowledge, completely new to this, a friend gave me a starter and I just fed tonight. At what stage do you actually use the starter? After feeding it and letting it sit? For example if I have my starter on the fridge at I take it out to feed, when can I use it in a recipe? Sorry if this is a super noob question. Appreciate it
I need help! Can I start a starter with just all purposed flour?
Very good series. Answered a few questions I had as why mine didn't come out well. I subscribed also so you would not feel bad about losing the one in the video. Lol
This is amazing! I now challenge you to make a video of how to ferment Injera
I just made my first sourdough starter!! (Lets call him Boogerbaby) Thank you vey much Joshua for inspiring me and others to bake and cook at home. I will be baking soon...
new subscriber here! love your channel. I am the same way with the videos I watch and make - I like to just get to the pertinent stuff. Thanks for all your hard work! We are working on making our first starter this week based on your other video. Can't wait to see how it turns out.
Hey Natalie! Lol I love this channel too and normally watch on my TV but I was perusing his videos on my phone today and just happened on seeing your comment. 😉 Have a great day!!
Found you just over a week ago, I've BATTERED (see what I did there? Ok I'll get my own coat.) your channel with likes! Amaaaazing! Thanks so much for these! Hi from Blackpool UK ;)
Your recipes always work out!!
Hey Joshua I noticed you are using two kinds of flour can I use just one of those?
Bae Wess you totally can. I just prefer to use these flours. Rye to boost fermentation activity and flavor, all purpose to mellow out sourness and keep fermentation from going too fast.
I live where the average room temperature never goes above 69/70, and that’s slowing down the fermenting. Should I keep more than 25% of mature starter when I feed it daily? Mine is about 10 days old, and yes today I baked my 1st ever sourdough bread with your beginners sourdough guide. It can improve but it was not too bad! Felt a touch undercooked. Oven only heats till 470 F. Shall leave it in longer next week.
For additional information regarding sourdough starter and sourdough bread, "Bake with Jack" video 115 is worth watching. He makes reference to room temperature. He makes reference to how much he keeps. His is a different approach that I find more reasonable than the one in the current video.
Loving that vid Josh very helpful
yassss more sourdough videos!
Are going to post post more "involved" breads? The Sourdough for Beginners was great but now I'm ready to step it up.
Hi Joshua, thanks for all of the amazing content, it’s been invaluable. Quick question regarding feeding once/week as opposed to everyday.
Do I discard and start with 25g, the same as day 6 and 7 when I originally started? Or, do feed weekly, starting with 70g of inoculation? Thank you!
lOVE YOUR VIDEOS VERY WELL EXPLAIN, AND YOU PRETTY MUCH ANSWER ALL MY QUESTIONS, THANK YOU SO MUCH
Josh, another great video from a new fan! As a proud Dane I love my dark seedy rye breads - do you have any recipes/tips on how to use your sourdough starter to bake traditional Danish rye bread - or black-bread, as it's also known? My grandad always uses sourdough starter to bake his rye breads and I'm keen to try the same :D
I left my starter for like 4 months in the refrigerator and revived it and it has really good activity,I think it is inmortal
Would you do a sourdough video using einkorn?
Your channel is just awesome🙅♀️🤷♀️ plain extraordinariness. You a genius
Aleuv u boi
Once the starter is placed in the fridge, can you takr it out wgen knowing you'll be baking more often? Feed it every day... But does it need to go back in the fridge or can you just let it be on core temperature? Also, you've said in other videos that you can use it in other baked goods. Is this to replace the yeast? And i would love more libks to suggestions to use the discard..... Not done asking... Hang in there.... And once the starter hits the 7 days... After that you can use the 'discard' to bake... And keep doing the 7th day (on your guide) feed... Right? ☺️ Thank you for sharing these amazing recipes. Just found you on the Ytube and your videos inspire me to make more yummie food... Thank you papa 😎😘🎉😊
I’ve now given up on three consecutive sourdough starter videos because I do not have the patience to suffer through these persona-driven tutorials. I want my info quickly and without the theatrics. Thank you, next.
I'm making the damn thing tonight after watching your video! Thanks!
You're the man. Great video. Awesome info. And I subscribed! 👍
I started your starter recipe three days ago. I used the same canning jar you use in the video. This morning I got up and it had overflowed the jar; the threads were covered in starter and it had fallen back down. Has that happened to you? I’m sure I followed the directions exactly. I live in Florida and it’s in the upper 70s during the day. Thanks.
2:05 lmao big finger boi
MYSTIC LMAO this is hilarious
Well, facebook is the only type of social media I do... So, two questions.
One is some sour doughs are more sweet, and some are more sour. Why? I did hear that it is related to longer fermenting times, but haven't heard it explained.
Two is I went back to my local mill where I buy their organic grains. They have whole grains, and the baker there, while answering a bunch more questions for me, this one being my poolish only has little tiny bubbles, and not the big bubbles I see in the videos. He said that the mill there grinds whole grains and their flour has more bran in it, and the bran absorbs a higher percentage of water than the refined flours, so I have to up the water %, some where in the neighborhood of 100 g of flour to 120 g of water and I should get the bigger bubbles.
I may end up trying the 'in the fridge' method for a sour dough starter since I can't eat that much bread. The poolish method seems like an easy cheat, shall we say??? Apparently, longer ferment times, in the fridge rather than out on the counter can also give a poolish a more sour taste. More experimenting ahead!!!!
so... I have just been discarding most (into a discard jar) and adding 50 grams of ap flour an 50 grams of water. Is this okay? Seems like a happy starter.
I likely missed this but, in the Baker's percentages it says 1% innoculation, although few seconds prior to that, there was the mention of 25% innoculation thrown out there, which one do we go with?? :)
you should use 25% if you're using starter, 1% if you're using store-bought yeast
Wahahaha... started binge watching your content and I love them all. Also, may I ask did you go to culinary school or something like that? :D
Lol!!!! I have watched your starter vids. Also, all the bread vids. For two weeks now i have been researching other vids, or blogs, or just online recipes. They all seem to contradict eachother in some way. I went and bought fresh milled rye flour this past week. (I already have organic app). When i think..."I'm going to do it tomorrow, tomorrow comes and I'm deflated. Or nervous. I have a couple 2 gallon jars of kambucha always brewing. So i wanted to keep my starter close to them. Warmer, dry, left alone. But when i go to "start" my starter, I am now just confused. I really, really, REALLY wish you would make a vid. You don't necessarily have to physically make a new starter. I think your starter vid answers most of the getting started steps. But more about things like...
*After a week, when its ready to use, we take some out to make bread... then what EXACTLY should we do with the remaining? I don't mean the obvious feeding.
*where to keep it if we are only going to bake once a week. Maybe twice.
*If like me, you have a large family, can I use a larger jar in the beginning, and skip some of the throwing out of the starter when i feed it, to acquire more starter for more loaves at once to go around.
*Do I put it in the frige for a week or 2 till the next time? Or can i keep it by my kambucha and just feed it every couple days and build of my supply again?
I had so many more questions, but as I typed of course I cant think of them now. I honestly think, at this point I am just confused because i over researched. So many different ways. You recipies always turn out great and I trust you! Plz make a step by step "101 starter for dummies" hahaha. 🤣 or maybe "first few weeks and bakes of the life of a sourdough starter". Then we know how to maintain it better and will know all the steps to continue it forever. My family and I LOVE anything sourdough. So I'd love to beable to gift them with the starter we started together as a family when they were young, when they grow up and move out.
Excellent advice and entertaining vid. Thanks!
how do i know if my starter’s dead? does it just stop rising, or does it never die and i just need to wait a few days & feed?
I've had no issues keeping starter in the fridge for 3-6 months. After that length of time it takes about 2 days to get the starter where it needs to be tho.
9ramthebuffs9 wow that’s a long time, I’m surprised it came back up so quickly. I still probably wouldn’t recommend that to others just because it could potentially cause problems. But that’s awesome if worked for you!!
I let mine go too long, so I'm trying to revive it now. It had amazing flavor, so I don't want to let it die.
Have start my sourdough baby today. Wish me luck🙏🍀
Can I use all rye flour for my starter? Thank you!😊👍
Wow! Great videos. :) (Is anyone else reminded of Corey Feldman in The Burbs, especially when he jumps on the police car as a diversion? Awesome)
Thank you Josh! Just made sourdough pizza thanks to Ur starter guide x
Lilly Hammer so happy to read this! Hope it was delicious! I’ll be releasing a sourdough pizza recipe in the next couple of weeks here! :D
You've probably been asked this question before, but how do I build enough starter to bake with?. I would like to bake twice a week but as I've just gotten my starter going, (yay!) I'm left with not enough to make a loaf or 2 of bread.
Love all your content!
Quick question: when storing the starter in its designated warm place do you cover it to block light from getting in?
I miss this Josh
Exactly what i needed.
I've been maintaining a starter for a few months now -- it stays in the fridge all week... I take it out on thursday or friday - give it a 1:1 white flour and water feeding (usually about 25 g each)... feed it with something else the next day - dark rye or whole wheat... no discards... then I make dough that night and bread the next day... everyone likes the bread and it comes out nice and soft and springy, but I don't get a nice crust... I wonder if I should try a higher hydration on my dough?
Trying to trust the process but I'm definitely using Einkorn instead of rye, i think the initial hydration mightve had to been lower cause I just fed day 3 and it feels like a watery cream of wheat. Its getting thicker but definitely makes me a little nervous
I, feeling ashamed have seen and avoided this video for too long. But today, I took the plunge, and my bread has been better than ever.
Great video👍🏻.. I have one problem.. my starter does not fall down at all even after 24 hours of feeding.. I'm using whole wheat flour .. what l'm doing wrong?
I used bleached four, it worked just fine.
Hello Joshua! Just found your channel and been watching it all day! First of all thank you for your hard work! Just mixed my first starter ever. I see that I can keep it in a fridge after day 7 and feed it once a week. Do I just repeat the process from day 7 or how do I feed it?
What is the purpose of the salt? Yours is the first video I've seen that call for salt in feeding a starter. Thanks.
Congrats on 1 M