There’s so many videos about sourdough process on UA-cam, just wanted to say I chose yours to learn from as I start my sourdough journey, simply because of the impressive plants you have. I trust information from anyone with such great plants, you must know your stuff with plants like those 😂❤
What I am learning through this process is that absolutely no two people do this the same. You have bakers with millions of viewers that say you can feed once a month. Some say aft feeding you dump all but 30 grams b4 you feed. Some say it has to be on a clock, some say its a when ever because folks try to make it seem difficult. I am just stressed over how noone seems to even slightly mimic anothers routine. I have mine on my stove. Started with wheat. I was told that you must start with wheat and can switch to white later and now I hear start with white and change to wheat later. When I get this glfigured out I am going to have to make my video about the confusion of sour dough bread.
Sourdough is fairly simple and flexible as far as its care and use is concerned so you are going to see a lot of variations. This video is specifically for people that are trying to reactivate a dried sourdough starter, not a video on how to feed a sourdough starter once you have a healthy and active one already available to you.
I concur and have too gotten the same info constantly and no one seems to explain the mixing rations when or why . Like why the 1st day more tlbs. Water vs. flour and then the next day less water than flour. Soooo confusing and I bake and cook on the regular
Well I have a very happy and bubbly wheat and a white going and I am making beautiful bread and I call it the 113 method. 113 water, 113 flour. Day 2, 113 water, 113 flour, day 3 dump all but 113 of starter, add 113 water, add 113 flour. Then its everyday just dump it down to 113 and add 113 water and 113 flour.
The closer you get to your actual bake, the more strict you have to be. The dough will survive in many ways but if you want it to work as s starter, you have to follow your plan more strictly and get a feeling for your starter. Using a rubber band as a marker to find out when the dough starts and stops rising will be helpful to learn it's life cycle.
I feel this! I am learning to, and I'm just doing whatever my heart tells me to, so far so good! Back a hundred years ago they sure didn't use fancy things to make bread so I bake with that mindset.😊
I am excited! I’ve always wanted to do this but didn’t know how. I adore good sourdough and it is hard to find near me. I’ve also planted my first raised bed veggie garden. You are inspiring on many fronts. Thank you!
Good luck! We also have an article on how to activate an old, neglected starter that you can find here: homesteadandchill.com/revive-old-inactive-sourdough-starter/?swcfpc=1
Deanna, I love your content! You are a natural at teaching with clarity and passion. I have learned so much from you in the past few months since I’ve discovered you. Thank you for sharing your knowledge skills with the rest of us!
I had a friend give me dehydrated starter. I have been going along with your video and am on day 3 and just noticed my starter has doubled in size tonight...so excited. Thank you I am looking forward to days 4and 5 and looking forward to trying my hand at a sourdough loaf this weekend...day 7😊
I’m on Day 5, and it’s working! 😆 Thank you for pairing the (extremely thorough and easy-to-follow) written instructions with a great video! So helpful! I needed to see what that scant cup looked like 😉
Hi Ele, I love your handle, is this starter still going for you three years later? I am a retired machinist 67 years old and dying to make sourdough bread. Cannot get my starter going so so I ordered the package of this to see if it would help. Thank you.
@@paulsantos5625 Yes it is! She's a hardy gal. I must say I followed Deanna's instructions exactly, and it was making great bread immediately. I also use her recipes, with all the thorough instructions-I am not a dabbler, I am a strict recipe follower. 😜 This starter is impossible to kill in my experience!
LOL … I drive my wife crazy because I am an EXACT kind of OCD person and she is a “um that’s close enough “ girl, it works because she lovingly teases me. I ordered a dehydrated starter, I have tried to make 2 starters, gave each 2 weeks to bloom and nothing, so starting over once it arrives… I want to make sour dough bread in the worse way. But I am also very patient and will wait until it is right. Interestingly I now (shoot me), have been learning about dehydration of starter, good thing I am retired… LOL, good chatting with you… Paul.
That's great to hear, have fun baking with sourdough! We have quite a few sourdough recipes that are quite easy, even for people new to sourdough baking if you want to check them out. Our basic no knead recipe along with our focaccia recipe are our two favorites! homesteadandchill.com/category/food-ferment/sourdough/?swcfpc=1
You make THE BEST and most informative videos ever! Love that you’re so passionate. It’s given me the excitement to get started with vermicomposting and preparing soil for a Spring garden! Thank you for sharing your knowledge!!!
Absolutely love this video! I've decided its way past time for me to begin this sourdough journey, lol. I have some dehydrated started on order and am gathering other supplies. This really helps. Thanks for the printables as well -- your website has all sorts of goodies. New subscriber here!! 🤩
So great to hear and we hope you have fun baking with sourdough! The options are really endless and the baked goods you will make with it are so delicious!
Thank you for this video, I am struggling to get my starter going. Hopefully this will help, I just ordered a package off your website. I love supporting small businesses. Thank you for your effort. I hope to receive it soon.
Thanks for your order, if you saw any of the reviews on our starter or at least the 5 star rating on over 200 reviews, you will be baking with sourdough in no time and the activation process is very simple. Good luck and have fun baking!
Great reference, thanks. My measuring spoons are off but eyeing it is pretty easy- basically you just want a "perfect pancake mix" consistency throuvhout..
More or less at the beginning but it should get a tad more stiff as you get closer to having a fully active starter. We also have an article on the subject on our website if you need some more information on it: homesteadandchill.com/reactivate-dry-sourdough-starter/
Good video for the tips, tricks and nuances of getting sourdough going from a dry sample. I recently gave my friend some of the dried active sourdough I got good and active. I gave it to her at work and hadn't had time to give her instructions. Our employment is ending in the next week due to operations moving to another state. I would have given her active starter but thought that would be a challenge to store it at work and transfer it to her home. In a moment of (I'd better give her some now since it's the perfect state for transportation). She's excited but a little overwhelmed. I'll refer her to your channel.
@@HomesteadandChill I'm on day 4 and the starter is starting to get that "sourdough" smell and looks so bubbly! Super excited. I only used half of my dehydrated starter. Do you think that's good to keep in case this one dies?
@@DonnaJiamjirarat The dehydrated sourdough starter will keep for quite a long time, just store it in an airtight container in a cool, dry location out of the light. Good luck and have fun baking!
@@HomesteadandChill Thank you so much! I've made a lot at this point - focaccia, milk bread with sweet stiff, waffles twice. I truly appreciate your videos and you responsiveness
I am loving your channel. I have my own dry starter but may order some of yours just to try someone else's. This was a good refresher for me as I pick up baking sourdough bread again.
Great video. I've been following you for the gardening tips but I think it is time to try my hand at sourdough. I'll be placing an order for your starter soon. I also can't wait to try the Lemon Powder instructions you posted recently.
Once you have a fully active and healthy starter, you would then discard some and feed your starter before you want to make your bread or sourdough recipe. We have an article on how to feed your sourdough starter if you want to read more about it: homesteadandchill.com/how-to-feed-sourdough-starter/
this is a good YT channel, maybe the videos are a little long winded but the info is top notch. And you're living the dream, if only you had some animals to complete the circle.
HI, great video. One question that I can't find the answer to is, when you store sour dough starter in the fridge and take out to feed, do I need to let come up in temperature for feeding or is it ok to feed cold? Thanks
Thanks for the kind words, in regards to starter that is stored in the fridge, we always take it out of the fridge the night before we intend on feeding the starter so it can come to room temperature beforehand. When it cold, it takes longer for it to become active. Hope that helps and have fun baking!
Love the looks of this dried starter. I noticed you have a promo code on the checkout but watching the video I didn’t see an offer. Do you supply any discount codes or free shipping codes ?
Hi, we don't offer promo codes unless we are doing a sale specifically which only happens a handful of times a year. If you order a single sourdough starter, we don't charge for shipping but we just send them in regular letter mail with a stamp. Thanks for your interest.
Great video - thanks. Question: I notice you ferment the starter in airtight conditions in the large container (gasket in place), doesn’t this impede activity?
No we have always kept our starter in a flip-top container with a gasket and ita very, very happy there. Gas still escapes (we can hear it hiss) and starter even oozes out between the lid when it peaks sometimes
@homesteadandchill On day 6, my stater rose to triple its size, but it did not fall back down to the rubberband after 24 hours. It was still double and I fed it again. Maybe I fed it too much flour. Should I wait until it eventually falls to the rubber and feed it once more since this is a young starter? When I stir, it’s a marshmallow consistency like you showed.
You now have a fully active and healthy sourdough starter so it will not fall as readily as before. You will now need to start discarding some of the starter before you feed it. Check out our article on How to Feed a Sourdough Starter if you want more in depth information: homesteadandchill.com/how-to-feed-sourdough-starter/
I know this is an older video but it’s a great instructional. One question though-I’m keeping my starter in a Weck 1L jar, so should I just keep repeating day 4 basically? Day 5 seems like more for a bigger jar like you upgraded to, but I just wanted to make sure. Thank you and happy new year!
We keep our starer in a 1L or 1 quart sized jar so it should be more or less the same size as the one you are using. You should be able to proceed to Day 5 and you will have a healthy and active sourdough starter shortly, good luck and have fun baking!
@@HomesteadandChill oh thank you so much for the super quick reply! For some reason I thought your original mason jar was a quart sized and not a pint (was rewatching without sound on). Appreciate the clarification. Have a great evening!
@@lindseyk60 Okay, that was was my mistake, when we are first reactivating a dried starter, we do start it in a pint jar but then transfer everything to a quart or liter sized jar on Day 5 after mixing in the amount of flour and water that is called for.
I always love your content! I really need to start being consistent with sourdough. I forget to cook bread often enough and end up neglecting my starter 🙃🙊😬
I know the feeling! Even if we don't bake every week, we try to remember to take it out and feed it once every 2 weeks... thankfully they're pretty forgiving once established! 😁
@@HomesteadandChill it has definitely motivated me to get a starter going again! Might add that to my list for this weekend since I also plan on doing a good garden haul too. Thank you for the inspiration!
If your starter is fully mature, you still want to discard some of the starter to allow room for it to grow and expand after feeding it. If you are trying to build up your starter to fill our your jar or to make a larger amount of starter, you don't have to discard necessarily but you want enough room in your container for it to become fully active.
I realize this video is a year old, but I am reviving my starter and just had a quick question. By Day 4 you had some activity going which is also the day you started feeding it the 1/3 cup of flour, etc. If I don’t see any activity by day 4, should I do the large feeding or should I stick to the 1tbsp flour to 2tsp water ratio until I see some activity? Thanks so much, this would help me out greatly!
What type of starter were you starting with? These steps are mainly centered around people that are reactivating a dehydrated sourdough starter. If you aren't seeing activity in your starter, feed it again with the smaller feeding one more day before moving onto the bigger feeding.
Thank you! I am working with a dehydrated starter. It is my own, but this is the first time I have used it since I dehydrated last year. I am seeing some activity, it’s slow going but I do believe my home temperature is contributing to that. I am also using whole wheat flour as it is a whole wheat starter. I am doing more around keeping it warmer areas and since then I have noticed more activity. Thank you for the feed back I do appreciate the help and this video has been very helpful!
@@RHouse-xd2yu Hi my house is on the colder side to i put my starter on top of the fridge, mine is also from starter i dehydrated last year. Got my fingers crossed this is day 1 for me. Good Luck.
A friend just gave me her dehydrated sourdough starter. I am BRAND NEW. When going through this process the first week should I discard any starter? She told me I need to beef it up before I start discarding. I don’t have a clue!
We go through the entire process on how to reactivate the dried starter on a day by day basis in regards to how much to feed and if and when to discard. If you'd like a more concise and printable means to see the process, we have an article on the same exact process: homesteadandchill.com/reactivate-dry-sourdough-starter/
Without us being exactly precise, our feeding regiment is typically close to 100% hydration. Once the starter is established, we feed a scant cup flour with a half cup water. Which I believe is more or less equal in weight.
i’m on day 5 and it didn’t rise :( i’ve been having issues bc my apartment is set at 68 degrees and i have no clue where to put it bc there’s not a lot of warm stuff. i just want it to work 💔
Did you have a viable dehydrated sourdough to start with? Also, was the dehydrated starter in powder form or lager pieces? While 68 degrees isn't the optimal temperature for sourdough activation, it isn't nearly that far off either to where you shouldn't be seeing some activity.
@@faithmarievlogs6871 I only asked about the consistency of the dehydrated starter because our directions use starter that has been blended so there may be more beneficial bacteria to start with that if you used crumbles or chunks that may not be as much of an initial amount. You may just need to give it time to activate, if you gave it a heavy feeding for day 5, just let it all sit for a few days and see if anything happens. After that time, open the jar, smell it and see if you can sense if there is anything happening there.
@@HomesteadandChill I see! this is all so new to me so i appreciate the help more than you know. i’m tired of buying my sourdough at aldi, i just want the satisfaction of making it myself!!
Hey Deanna, where is all you're everyday videos. You used to put up videos from you're garden up everyday. Are you still activate everyday or is life too busy right now. Really enjoyed that videos :-)
What is the temperature that the starter is in? Try and make sure the environment is 70-75 F to help your starter become active. If you aren't seeing bubbles, maybe wait a day before re-feeding and give it the same amount of flour and water you gave it last.
We have an article on how to activate a sourdough starter (if you haven't seen it) which is very simple and easy to follow if there are too many ads in the video itself. homesteadandchill.com/reactivate-dry-sourdough-starter/
@@epicveganmealtime3981 Once you have a fully active sourdoughs starter you can then just use the sourdough starter in recipes. We don't have a video on how use sourdough starter but we have quite a few articles on our website regarding sourdough in general, including recipes. Sourdough Bread recipe: homesteadandchill.com/simple-sourdough-bread-recipe/ How to Feed Sourdough: homesteadandchill.com/how-to-feed-sourdough-starter/ Focaccia Recipe: homesteadandchill.com/simple-sourdough-focaccia-bread-recipe/ Hope that helps and have fun baking!
You cannot use a 5-day-old starter. It will not be strong enough, and still have "bad" bacteria. It will not be strong and established for weeks. A dehydrated starter jump starts the process and gives you a strong, active starter full of beneficial bacteria in as little as 3 days
@kaitlin4214 thank you for answering that question, and clarifying!! I knew there was benefits, I just found myself struggling to articulate it in simple terms :)
Horrible guide, that starter is way to watery, not stringy at all, did not rise good as well, just need to use proper measurement (grams not "spoons") especially for the flour, I don't recommend, but you can measure the water with spoons (if you know how much a spoonful weighs) you definitely can't measure flour with spoon or cups, first of all depending on the air in it the difference can be huge (just compare normal spoon vs. sieved flour, vs. pressed down flour), plus why would you need so big jar a normal household 1 liter for starter? Maybe on the baking day you want to bake 2 breads, you may need like 200 grams (or maybe 400 if you do huge breads than ok for 1litre jar), I have an 500ml jar and I never needed bigger one, it just perfect enough space for 220-240 grams starter that rises 2.5-3x size. Enough for 2 x 850g breads (100g starter each). But to feed my starter daily, I only use 250ml small jar (and an other 500ml for discard), all I need is 2-3 grams of starter fed every day 1:5:5 ratio, and the rest discard, My 500ml discard jar takes like 2 months to fill up. putting there 15-20g every day. 1liter jar full with starter that's enough to hold enough for at least 5 loafs of bread, what family is eating 5 loafs a day? crazy
Wow, this guide is on "how to reactivate dehydrated starter", this isn't making starter from scratch. We have sent out thousands of dehydrated starters with these same, simple instructions/steps and they have proven to be extremely easy for people to do and the success rate is very high.
There’s so many videos about sourdough process on UA-cam, just wanted to say I chose yours to learn from as I start my sourdough journey, simply because of the impressive plants you have. I trust information from anyone with such great plants, you must know your stuff with plants like those 😂❤
What I am learning through this process is that absolutely no two people do this the same. You have bakers with millions of viewers that say you can feed once a month. Some say aft feeding you dump all but 30 grams b4 you feed. Some say it has to be on a clock, some say its a when ever because folks try to make it seem difficult. I am just stressed over how noone seems to even slightly mimic anothers routine. I have mine on my stove. Started with wheat. I was told that you must start with wheat and can switch to white later and now I hear start with white and change to wheat later. When I get this glfigured out I am going to have to make my video about the confusion of sour dough bread.
Sourdough is fairly simple and flexible as far as its care and use is concerned so you are going to see a lot of variations. This video is specifically for people that are trying to reactivate a dried sourdough starter, not a video on how to feed a sourdough starter once you have a healthy and active one already available to you.
I concur and have too gotten the same info constantly and no one seems to explain the mixing rations when or why . Like why the 1st day more tlbs. Water vs. flour and then the next day less water than flour. Soooo confusing and I bake and cook on the regular
Well I have a very happy and bubbly wheat and a white going and I am making beautiful bread and I call it the 113 method. 113 water, 113 flour. Day 2, 113 water, 113 flour, day 3 dump all but 113 of starter, add 113 water, add 113 flour. Then its everyday just dump it down to 113 and add 113 water and 113 flour.
The closer you get to your actual bake, the more strict you have to be. The dough will survive in many ways but if you want it to work as s starter, you have to follow your plan more strictly and get a feeling for your starter. Using a rubber band as a marker to find out when the dough starts and stops rising will be helpful to learn it's life cycle.
I feel this! I am learning to, and I'm just doing whatever my heart tells me to, so far so good! Back a hundred years ago they sure didn't use fancy things to make bread so I bake with that mindset.😊
Your plants are amazing!
Thank you!
Ordered the starter from you ✔️
Got the right jars ✔️
Now I just need 5 days in a row.
Thanks for the video.
I got this new endeavor ✔️
Have fun starting your sourdough journey!
I am excited! I’ve always wanted to do this but didn’t know how. I adore good sourdough and it is hard to find near me. I’ve also planted my first raised bed veggie garden. You are inspiring on many fronts. Thank you!
So helpful, thank you! I am reactivating a 150 year old dehydrated starter.
Good luck! We also have an article on how to activate an old, neglected starter that you can find here:
homesteadandchill.com/revive-old-inactive-sourdough-starter/?swcfpc=1
Mee toooo hahaha Oregon Trail
I was gifted this, and your video was just what I needed!!
So great to hear, have fun baking!
This is by far the BEST video on rehydrating a starter! Thank you!
Deanna, I love your content! You are a natural at teaching with clarity and passion. I have learned so much from you in the past few months since I’ve discovered you. Thank you for sharing your knowledge skills with the rest of us!
I accidentally stumbled on your UA-cam channel trying to find a video reactivating my dry sourdough starter. Your video is very helpful. Thank you 😊
I had a friend give me dehydrated starter. I have been going along with your video and am on day 3 and just noticed my starter has doubled in size tonight...so excited. Thank you I am looking forward to days 4and 5 and looking forward to trying my hand at a sourdough loaf this weekend...day 7😊
Sounds like you are even ahead of schedule there, have fun baking with sourdough!
I’m on Day 5, and it’s working! 😆 Thank you for pairing the (extremely thorough and easy-to-follow) written instructions with a great video! So helpful! I needed to see what that scant cup looked like 😉
Hi Ele, I love your handle, is this starter still going for you three years later? I am a retired machinist 67 years old and dying to make sourdough bread. Cannot get my starter going so so I ordered the package of this to see if it would help. Thank you.
@@paulsantos5625 Yes it is! She's a hardy gal. I must say I followed Deanna's instructions exactly, and it was making great bread immediately. I also use her recipes, with all the thorough instructions-I am not a dabbler, I am a strict recipe follower. 😜 This starter is impossible to kill in my experience!
LOL … I drive my wife crazy because I am an EXACT kind of OCD person and she is a “um that’s close enough “ girl, it works because she lovingly teases me. I ordered a dehydrated starter, I have tried to make 2 starters, gave each 2 weeks to bloom and nothing, so starting over once it arrives… I want to make sour dough bread in the worse way. But I am also very patient and will wait until it is right. Interestingly I now (shoot me), have been learning about dehydration of starter, good thing I am retired… LOL, good chatting with you… Paul.
I love love this video and bought the starter as well. I can honestly say that it is the easiest. Highly recommend.
So glad you found the activation so easy and we appreciate your support with your order for our dried sourdough starter. Have fun baking!
glad you posted this, my girlfriend got me some dry starter online and I lost the instructions paper for it. saved the dough for me.
That's great to hear, have fun baking with sourdough! We have quite a few sourdough recipes that are quite easy, even for people new to sourdough baking if you want to check them out. Our basic no knead recipe along with our focaccia recipe are our two favorites!
homesteadandchill.com/category/food-ferment/sourdough/?swcfpc=1
You make THE BEST and most informative videos ever! Love that you’re so passionate. It’s given me the excitement to get started with vermicomposting and preparing soil for a Spring garden! Thank you for sharing your knowledge!!!
Absolutely love this video! I've decided its way past time for me to begin this sourdough journey, lol. I have some dehydrated started on order and am gathering other supplies. This really helps. Thanks for the printables as well -- your website has all sorts of goodies. New subscriber here!! 🤩
So great to hear and we hope you have fun baking with sourdough! The options are really endless and the baked goods you will make with it are so delicious!
Thank you for this video, I am struggling to get my starter going. Hopefully this will help, I just ordered a package off your website. I love supporting small businesses. Thank you for your effort. I hope to receive it soon.
Thanks for your order, if you saw any of the reviews on our starter or at least the 5 star rating on over 200 reviews, you will be baking with sourdough in no time and the activation process is very simple. Good luck and have fun baking!
Love all your plants , gorgeous collection
This is very well presented with great supporting literature. Thank you!
I loved this! It's such a clear and pleasant explanation! Thank you!🎉🎉🎉
That is so great to hear and thanks for the kind words!
Great reference, thanks. My measuring spoons are off but eyeing it is pretty easy- basically you just want a "perfect pancake mix" consistency throuvhout..
More or less at the beginning but it should get a tad more stiff as you get closer to having a fully active starter. We also have an article on the subject on our website if you need some more information on it:
homesteadandchill.com/reactivate-dry-sourdough-starter/
Good video for the tips, tricks and nuances of getting sourdough going from a dry sample. I recently gave my friend some of the dried active sourdough I got good and active. I gave it to her at work and hadn't had time to give her instructions. Our employment is ending in the next week due to operations moving to another state. I would have given her active starter but thought that would be a challenge to store it at work and transfer it to her home. In a moment of (I'd better give her some now since it's the perfect state for transportation). She's excited but a little overwhelmed. I'll refer her to your channel.
thank you! using your guide to make my first starter. fingers crossed
Good luck, if you are starting off with dehydrated starter, you should have a healthy and active starter within 5 days or so, good luck!
@@HomesteadandChill I'm on day 4 and the starter is starting to get that "sourdough" smell and looks so bubbly! Super excited. I only used half of my dehydrated starter. Do you think that's good to keep in case this one dies?
@@DonnaJiamjirarat The dehydrated sourdough starter will keep for quite a long time, just store it in an airtight container in a cool, dry location out of the light. Good luck and have fun baking!
@@HomesteadandChill Thank you so much! I've made a lot at this point - focaccia, milk bread with sweet stiff, waffles twice. I truly appreciate your videos and you responsiveness
@@DonnaJiamjirarat Amazing to hear you are having such fun baking and glad you enjoy the few videos we have!
Those were great instructions. You have the perfect voice and it was such a pleasant experience.
Thank you so much and glad to hear you enjoyed it.
I was told years ago that the consistency should be like toothpaste. That seems to work wonderfully for me.
Great video! Thanks
So great to hear and you are more than welcome!
Thanks for a great video! Just got my sourdough starter from Homestead and Chill and followed your instructions. Fingers crossed.
I am loving your channel. I have my own dry starter but may order some of yours just to try someone else's. This was a good refresher for me as I pick up baking sourdough bread again.
That's great to hear, baking sourdough bread is a lot of fun.
Please do more youtube videos I was super sad when I watched the last one :(
Very helpful!!! Following along each day💕
Great video. I've been following you for the gardening tips but I think it is time to try my hand at sourdough. I'll be placing an order for your starter soon. I also can't wait to try the Lemon Powder instructions you posted recently.
Great Video Deanna!
Thank you so much! 🥰
Thank you much!
Thank you for sharing 🙏🏾💐
You're very welcome, have fun baking!
Wonderful explanations. My starter has a crusty top on it n strong alcoholic smell. Is that ok? Tqvm
It means (99%) that it dried out a little bit on the top and that it's hungry :) (the smell suggests it)
I need to make some of this
When do you do the discard process?
Once you have a fully active and healthy starter, you would then discard some and feed your starter before you want to make your bread or sourdough recipe. We have an article on how to feed your sourdough starter if you want to read more about it:
homesteadandchill.com/how-to-feed-sourdough-starter/
this is a good YT channel, maybe the videos are a little long winded but the info is top notch. And you're living the dream, if only you had some animals to complete the circle.
@Thiago Soren if anyone sees this please report this bot
HI, great video. One question that I can't find the answer to is, when you store sour dough starter in the fridge and take out to feed, do I need to let come up in temperature for feeding or is it ok to feed cold? Thanks
Thanks for the kind words, in regards to starter that is stored in the fridge, we always take it out of the fridge the night before we intend on feeding the starter so it can come to room temperature beforehand. When it cold, it takes longer for it to become active. Hope that helps and have fun baking!
Love the looks of this dried starter. I noticed you have a promo code on the checkout but watching the video I didn’t see an offer. Do you supply any discount codes or free shipping codes ?
Hi, we don't offer promo codes unless we are doing a sale specifically which only happens a handful of times a year. If you order a single sourdough starter, we don't charge for shipping but we just send them in regular letter mail with a stamp. Thanks for your interest.
Great video - thanks. Question: I notice you ferment the starter in airtight conditions in the large container (gasket in place), doesn’t this impede activity?
No we have always kept our starter in a flip-top container with a gasket and ita very, very happy there. Gas still escapes (we can hear it hiss) and starter even oozes out between the lid when it peaks sometimes
@homesteadandchill On day 6, my stater rose to triple its size, but it did not fall back down to the rubberband after 24 hours. It was still double and I fed it again. Maybe I fed it too much flour. Should I wait until it eventually falls to the rubber and feed it once more since this is a young starter? When I stir, it’s a marshmallow consistency like you showed.
You now have a fully active and healthy sourdough starter so it will not fall as readily as before. You will now need to start discarding some of the starter before you feed it. Check out our article on How to Feed a Sourdough Starter if you want more in depth information:
homesteadandchill.com/how-to-feed-sourdough-starter/
Thank you so very much!! My first loaf came out perfectly delicious 😋 I really appreciate your videos and your time. 😊
@@micaelaham8436 So great to hear, have fun baking!
Do you need to let it come to room temp before feeding if storing in fridge?
Yes, we take our sourdough starter out of the fridge the night before we want to feed it.
I know this is an older video but it’s a great instructional. One question though-I’m keeping my starter in a Weck 1L jar, so should I just keep repeating day 4 basically? Day 5 seems like more for a bigger jar like you upgraded to, but I just wanted to make sure. Thank you and happy new year!
We keep our starer in a 1L or 1 quart sized jar so it should be more or less the same size as the one you are using. You should be able to proceed to Day 5 and you will have a healthy and active sourdough starter shortly, good luck and have fun baking!
@@HomesteadandChill oh thank you so much for the super quick reply! For some reason I thought your original mason jar was a quart sized and not a pint (was rewatching without sound on). Appreciate the clarification. Have a great evening!
@@lindseyk60 Okay, that was was my mistake, when we are first reactivating a dried starter, we do start it in a pint jar but then transfer everything to a quart or liter sized jar on Day 5 after mixing in the amount of flour and water that is called for.
Question: can I use einkorn flour instead? I have your starter and need to wake it up soon!
I love your Swiss cheese plant
I always love your content! I really need to start being consistent with sourdough. I forget to cook bread often enough and end up neglecting my starter 🙃🙊😬
I know the feeling! Even if we don't bake every week, we try to remember to take it out and feed it once every 2 weeks... thankfully they're pretty forgiving once established! 😁
@@HomesteadandChill it has definitely motivated me to get a starter going again! Might add that to my list for this weekend since I also plan on doing a good garden haul too. Thank you for the inspiration!
❤THANKS
My day 6 looks like your day 4. Should I do a big feeding again? Or a smaller one?
I would just repeat the day 4 feeding and as long as you are seeing activity and rise in you starter, you can proceed onto the next step afterwards.
Question: Is it ok to use distilled water?
Hope you are doing good!
Can I feed the starter without discarding some of the starter?
If your starter is fully mature, you still want to discard some of the starter to allow room for it to grow and expand after feeding it. If you are trying to build up your starter to fill our your jar or to make a larger amount of starter, you don't have to discard necessarily but you want enough room in your container for it to become fully active.
I realize this video is a year old, but I am reviving my starter and just had a quick question. By Day 4 you had some activity going which is also the day you started feeding it the 1/3 cup of flour, etc. If I don’t see any activity by day 4, should I do the large feeding or should I stick to the 1tbsp flour to 2tsp water ratio until I see some activity? Thanks so much, this would help me out greatly!
What type of starter were you starting with? These steps are mainly centered around people that are reactivating a dehydrated sourdough starter. If you aren't seeing activity in your starter, feed it again with the smaller feeding one more day before moving onto the bigger feeding.
Thank you! I am working with a dehydrated starter. It is my own, but this is the first time I have used it since I dehydrated last year. I am seeing some activity, it’s slow going but I do believe my home temperature is contributing to that. I am also using whole wheat flour as it is a whole wheat starter. I am doing more around keeping it warmer areas and since then I have noticed more activity. Thank you for the feed back I do appreciate the help and this video has been very helpful!
@@RHouse-xd2yu Hi my house is on the colder side to i put my starter on top of the fridge, mine is also from starter i dehydrated last year. Got my fingers crossed this is day 1 for me. Good Luck.
I’m on day 3 (just fed it) and it keeps building water on top of the starter???? Any pointers?
It's not a big deal, the water is really "hooch" which just means your starter is running out of food and is getting hungry.
Alright I’m ready to hydrate mine 👍🏻
Wohoo! Go get 'em! 🙌🏼
A friend just gave me her dehydrated sourdough starter. I am BRAND NEW. When going through this process the first week should I discard any starter? She told me I need to beef it up before I start discarding. I don’t have a clue!
We go through the entire process on how to reactivate the dried starter on a day by day basis in regards to how much to feed and if and when to discard. If you'd like a more concise and printable means to see the process, we have an article on the same exact process:
homesteadandchill.com/reactivate-dry-sourdough-starter/
This is great but i wish you included how much water and flour in grams from the start.
Does this end up at 100% hydration?
Without us being exactly precise, our feeding regiment is typically close to 100% hydration. Once the starter is established, we feed a scant cup flour with a half cup water. Which I believe is more or less equal in weight.
What plant is the one on the right? My right lol
It is a monstera.
i’m on day 5 and it didn’t rise :( i’ve been having issues bc my apartment is set at 68 degrees and i have no clue where to put it bc there’s not a lot of warm stuff. i just want it to work 💔
Did you have a viable dehydrated sourdough to start with? Also, was the dehydrated starter in powder form or lager pieces? While 68 degrees isn't the optimal temperature for sourdough activation, it isn't nearly that far off either to where you shouldn't be seeing some activity.
@@HomesteadandChill it was viable as far as i know as i got it from a local bakery. it wasnt powdery but crumbly if that makes sense?
@@faithmarievlogs6871 I only asked about the consistency of the dehydrated starter because our directions use starter that has been blended so there may be more beneficial bacteria to start with that if you used crumbles or chunks that may not be as much of an initial amount.
You may just need to give it time to activate, if you gave it a heavy feeding for day 5, just let it all sit for a few days and see if anything happens. After that time, open the jar, smell it and see if you can sense if there is anything happening there.
@@HomesteadandChill I see! this is all so new to me so i appreciate the help more than you know. i’m tired of buying my sourdough at aldi, i just want the satisfaction of making it myself!!
@@faithmarievlogs6871 Good luck and hopefully you are able to get it active shortly!
I love that this is step-by-step and it also measures light by cup half a cup instead of liter in milliliter. I don’t like those measurements.
Hey Deanna, where is all you're everyday videos. You used to put up videos from you're garden up everyday. Are you still activate everyday or is life too busy right now. Really enjoyed that videos :-)
I never posted regular daily videos here. Maybe you're thinking of Instagram? I post there every day, and tons of videos in Stories 💕
Yes on Instagram, have send a friend request. Can I follow you please :-)
@@agnesmeyer4391 It's a public account, @deannacat3 💕
Sorry, I've pick the wrong homestead and chill :-D, but i'm following you now found the right one :-) thanks.
You are beautiful and smart. Love it!
Why thank you! 🤓
After day 3 mine has 0 bubbles:/
What is the temperature that the starter is in? Try and make sure the environment is 70-75 F to help your starter become active. If you aren't seeing bubbles, maybe wait a day before re-feeding and give it the same amount of flour and water you gave it last.
I'm on day 3 and there are so many ads I can barely watch the entirety of this video. What's happened. :(
We have an article on how to activate a sourdough starter (if you haven't seen it) which is very simple and easy to follow if there are too many ads in the video itself.
homesteadandchill.com/reactivate-dry-sourdough-starter/
@@HomesteadandChill What I need is how to use an activated sourdough starter. The next step to creating the bread with it. :)
@@epicveganmealtime3981 Once you have a fully active sourdoughs starter you can then just use the sourdough starter in recipes. We don't have a video on how use sourdough starter but we have quite a few articles on our website regarding sourdough in general, including recipes.
Sourdough Bread recipe:
homesteadandchill.com/simple-sourdough-bread-recipe/
How to Feed Sourdough:
homesteadandchill.com/how-to-feed-sourdough-starter/
Focaccia Recipe:
homesteadandchill.com/simple-sourdough-focaccia-bread-recipe/
Hope that helps and have fun baking!
It takes 5 days to create a starter starting from scratch. Where is the benefit one wonders.
I don't understand your question?
You cannot use a 5-day-old starter. It will not be strong enough, and still have "bad" bacteria. It will not be strong and established for weeks. A dehydrated starter jump starts the process and gives you a strong, active starter full of beneficial bacteria in as little as 3 days
@kaitlin4214 thank you for answering that question, and clarifying!! I knew there was benefits, I just found myself struggling to articulate it in simple terms :)
Horrible guide, that starter is way to watery, not stringy at all, did not rise good as well,
just need to use proper measurement (grams not "spoons") especially for the flour,
I don't recommend, but you can measure the water with spoons (if you know how much a spoonful weighs)
you definitely can't measure flour with spoon or cups, first of all depending on the air in it the difference can be huge
(just compare normal spoon vs. sieved flour, vs. pressed down flour),
plus why would you need so big jar
a normal household 1 liter for starter?
Maybe on the baking day you want to bake 2 breads, you may need like 200 grams (or maybe 400 if you do huge breads than ok for 1litre jar),
I have an 500ml jar and I never needed bigger one,
it just perfect enough space for 220-240 grams starter that rises 2.5-3x size.
Enough for 2 x 850g breads (100g starter each).
But to feed my starter daily, I only use 250ml small jar (and an other 500ml for discard),
all I need is 2-3 grams of starter fed every day 1:5:5 ratio, and the rest discard,
My 500ml discard jar takes like 2 months to fill up. putting there 15-20g every day.
1liter jar full with starter that's enough to hold enough for at least 5 loafs of bread, what family is eating 5 loafs a day? crazy
Wow, this guide is on "how to reactivate dehydrated starter", this isn't making starter from scratch. We have sent out thousands of dehydrated starters with these same, simple instructions/steps and they have proven to be extremely easy for people to do and the success rate is very high.
Damn! Those are lovely monsteras😊
Thank you!