Thanks for watching! If you want to make your very own starter with just flour, water, and air, check out this video! ua-cam.com/video/mOm6OOH2Hxw/v-deo.html
I made a huge sourdough loaf on day 8 of my first starter...it turned out beautifully , (it got far bigger than any of the bakers yeast loaves I've made ) I'll never have any other bread after it. ..so good 😆😆
Thank you so much for your videos, we have been bread making fools while hiding from the Covid. Your recipes are really easy and have helped an old married couple who never made bread have a really good time. Great Video!!!
Super helpful tip: We trained our children (and ourselves!) that BEFORE you EVER turn the oven on, you open it up and make sure it's empty! This way, there is NEVER burned anything!!! Likewise, before you take your food out, you TURN THE OVEN OFF. I was tired of finding my oven still on, hours after dinner because I inadvertently left it on! Both of these tricks work wonderful and there has been no more oven accidents!
I did the water on the counter and that was the trick! Plus I always keep my container of starter on a cork pad ( a oven hot pad) to keep it off the cold marble counter top! By the way I LOVE your sourdough crackers with the discard. (Honey, lime, chipotle, rock salt was a mixture my grandson wanted to try)
I have watched many videos on starter, and I love your no-nonsense approach tips that just makes sense. I have not heard many of these from anyone else who is putting videos out there. Thanks for the tips I will surely try them.
This is the best video on this topic that I have seen. New subscriber! You explain things well and your home is real and beautiful and lived in. I wish I had found you sooner but I'm looking forward to learning from you and making better bread. I'm going to share this to everyone I know is interested in this. Thank you.
Hi even though this video is 3 yrs old you helped me with the tip for my starter would not float or double in size. I put in oven and it worked with light on. It grew and floats!!! Thank you so much, I'm so happy....
Just made my first sour dough bread yesterday using your recipe. All around really proud of myself. Have a few things to fix but it was still tasty. I left my dough to rise about 18 hours covered and I believe that was my downfall. A crust had formed over the dough. Next time I’ll leave it just overnight. I also don’t think I gave it enough time for the second rising. Should’ve done more than three hours. The bread came out rather dense and it didn’t brown at all (which I believe is due to me using too much flour in the proofing basket). Really motivated to perfect this and continue this sour dough bread journey. Thank you for your videos. 😊
Next time, cover your pan where the dough is rising in with a damp towel cloth or some plastic wrap (oil the wrap so that it won't stick to your dough). Also, you are looking for a quite sticky dough. Maybe it will come out less dense.
i keep my starter in the microwave above my stove-top. I keep the light on low setting and it just perks away. Maybe someone already mentioned this, i have read the comments, definitely do the water thing for the chlorine. Also, I never throw out my extra started, I just fire up the grill at breakfast or whatever and make dollar size pancakes, a crumpet of sorts, let it cook on one side, med until all the bubbles have popped on the top side, then flip, if you flip to soon, you may get a soggy crumpet without holes to fill up with butter, jam, syrup, whatever is your fav addiction, Nutella?
What do you add to the starter that you are cooking with instead of discarding? Or do you cook with it as is? I have felt very bad throwing out starter and I would love to have something to do with mine also. Thank you.
@@Kyarrix ... I'm a newbie at making sd bread, etc, but wanted to say that I made a pancake with the starter I might have thrown out and it was wonderful. I didn't add any flour, etc. just as is.
I'm in a chilly cabin in the Oauchita forest. I put my starter in the cold oven, then I boil water in a covered sauce pot and put the boiled water in the oven. Nice and warm in there and no worries of "cooking" my starter by accident.
I’ve been baking with a starter for over 5 years. So I don’t waste (discard) anything, I start with only 10-20 grams and feed 1:1:1 with that amount. Then I keep adding until I have enough to bake (setting aside ~20 gms in the refridgerator for future baking). It’s a great method so I don’t need to discard or use the discard in other recipies I never intended to bake in the first place. Excellent videos!
@@lindawilson3071 You really should get a kitchen scale and weigh the ingredients. Most electronic scales have ounces and grams, so you can learn the system, it's really quite easy. You can convert to ounces, but once you learn to use grams, measurement by weight are more precise. Hey, if I can do it, anyone can. But I use 30 grams whole wheat flour, 30 grams, unbleached white, 60 grams warm water. (30 grams is just about one ounce)
Actually I do have a kitchen scale eight years ago I went through culinary school baking program , two and a half years we used a scale . Sense I packed it away and don’t use those measurements any more but better find it.
Thankyou for the American measurements. Something to think about if I had trouble figuring out what you meant with my background many other people in this country have problems with metric. You could give both measurements.
Old vid, but good stuff Jill. I've been making sour dough for at least 20 years. A couple years ago, someone else bought flour and it wasn't my regular brand. My starter did nothing. I looked at the bag and they bought bleached flour. ARRRG. Fortunately we have whole wheat. I ground some to flour and fed the starter. It took a week, but I saved my starter. Also, I never discard starter. My starter stays in the fridge. I make bread each week. Pull the starter out the day before, feed it the morning of and by noon or 1 it's ready. Take what I need and back in the fridge 'till next week.
Hi Jill from NE England! At last a sourdough starter that has worked ! What was I doing wrong........well this time I didn't put a lid on my jar, just a piece of gauze tied with an elastic band . And secondly I had a bottle of water sent over from my son who has a salt water aquarium. That perhaps needs explaining........before he puts special sea salt into new fresh water he has to run the fresh water through a very sophisticated filter system. The filter system takes everything out. As he reminded me our tap water has chlorine,fluoride and limestone! Without these my starter is alive and well. Thank you for you skill and common sense.
Day 9, only a few bubbles and no rise, feeding 1x1x1 and keeping it around 80°. I was getting frustrated but thanks for the tips, hopefully it helps get me going!!
I am thinking about making a starter/levain to make sourdough bread and have been researching the subject through books, and online. You specifically stated to wait 2-3 weeks before using a starter to make bread. According to my resources, I am able to utilize the starter on the fifth day; and, yes, I would need to do the “float test” just prior... By the way, thanks for the tips!!!
I put my starter in my microwave with the door slightly cracked open so the light stays on. It makes a warm spot for rising dough and activating starter. It works great!
Hi, two questions. First you say to let your dough rise (proof) for twelve hours in a warm spot. I let mine rise in the refrigerator for that period of time but never heard of allowing it to rise outside of the refrigerator for so long. Second question is this. My sourdough bread is wonderful and I work with a fairly high hydration but I do not seem to get the large airy crumb that you see in many videos. Any idea why? Thanks so much for this video. Very interesting and informative. Be well and stay safe.
Over proofing doesn't necessarily mean there is low crumb (no air pockets in the dough, not bubbly) but it does make for a dense loaf of active yeast bread.
I will try this to try my starter because I have used your recipe twice and the bread have not grown so much and it’s super dense to the point where is really hard to cut it. I want to make the bread that is soft inside.
I struggle with a super warm place. It usually rises great the first time. But after that I don't get much rise. I also am working with only a 24 hour period(Sat & Sun) that I can work on the bread. From feeding my starter to finishing the bread. Any advice is welcomed. P.S. We made your butternut squash pasta, maple glazed pork chops, and cinnamon apple pancake. They were all delicious!
I have a little different problem with the sourdough. I’ve only made a couple of batches, but the big problem is it disappears too quickly after it comes out of the oven.
I have a very active starter, but it is thin. I'm going to try adding a little more flour to make it look as thick as yours. It seems that if the starter is thin, I am weighing the water weight in the starter, and not so much the flour weight.
If you leave your starter on the counter, how often do you feed it? Daily? Also, is refrigerated starter, consider baby starter so you can’t use it right away? Thank you! 😎😍
I have the same question... You said you wait at least three weeks for the started to be matured... So how often do you feed it within these three weeks?
The cold slows down the activity of the starter. If you're keeping your starter in the fridge you should take it out 2 days before you use it and leave it on your counter with a daily feeding. It will spring back to life.
Mono(chloramine) takes much longer than chlorine to kill most potentially harmful organisms. That's why it is usually used as secondary disinfectant. Getting rid of the primary disinfectant - chlorine - by letting it evaporate def. helps the baby starter
I'm new at this. The other day my s.d.s had a weird "skin" on it, I have noticed this happening when it's really humid ( we were expecting a bad storm) It smelled bad too and a few days before it looked and smelled fine. I threw it out, will start over but will go back to whole wheat flour instead. I'm more about learning than baking at this point. (I have my sourdough starter near the stove.) Thanks for your helpful hints
I keep the starter in a jar in the fridge. Feed that starter maybe once a week or less with some flours. When i baje i take out some ammount of starter and feed that so the ammount is righ for the bread, and when i refilling the ammount of starter i took from the fridge with same ammountof flourand water. This way i dont have to discard any. When i am low on motherstarter i refresh the motherstarter in the fridge with large ammount of feeding Works good for me.
I find my starter gets more active when I use low gluten flour like whole wheat or rye to feed it. My bread itself tends to be fluffiest with bread flour (high gluten).
Randi MacDonald I do with my starter, but so far, haven’t made a decent loaf of bread with it. I used her beginners recipe and mine came out looking like a potato 😂
I’m discarding half and feeding every 12 hours but my starter still gets the liquid hooch layer on top indicating it’s hungry. Should I feed it every 6 hours or is that too often? It’s rising about 1 inch and falling each time, but no bubbles are evident.
I soak things in water overnight or longer and use a bottle brush on the jars or the rough side of a sponge. I use a kitchen knife to scrape dried spills off the counter.
Sourdough is cool ? I am never into cool & trendy but what is natural healthier or better for me & my family. As I’m allergic to yeast, I’m looking for alternative. Also I read that it spikes insulin less than normal white bread
Oh my gosh! I love your videos! They have taken me - a person who has never made a loaf of bread - to a pretty decent sourdough bread maker! I laughed out loud when you said, "your eyeballs aren't calibrated yet"!! I understood exactly what you meant. Thank you! A quick question - after the first rise the top of my dough has lots of dried out patches on top. I've been pulling it off. What would you suggest?
Question: If you have to be away from home, can you freeze the starter and then revive it when you return home? These were the things I did wrong: I used tap water, I use all purpose flour (bleached), I only fed the sourdough once a day, and I had the dough too wet. Now it is very active and smells great: I use the leftover water from the teapot I used whole wheat flour for the first two days, then used unbleached all purpose flour from then on I carefully measure ratio of water and flour I feed twice a day Prepare the loafs of bread in the evening and bake in the morning
As far as I know yes, you can freeze starter. You can also spread it out, let it dry and store it a while like that. If you aren't going to be away from home in the next weeks you could always try it yourself. Freeze / dry some of the starter and see if you can get it to revive in a few weeks. Once I have a good starter going again (shamefully let my old one die; really regretting it, since I have a hard time getting this one to take off) I'll try drying and reviving some of it.
My starter doubled in size on day 2. Then it deflated. Then on days 3-4 and five, i am feeding it as it should be but it is just making bubbles without growing in size. Is it dead? Or still alive?
First 3 days my yeast bubbling very well but today 4th day it does not grow like yesterday. Instead just very little bubble but no increases in volume. Smells the same as before .. Why?
Loved your video, I have been making sour dough for about 7 months now, as of late my bread consistency is chewy. I’m getting the rise, the golden colour of the crust but it’s chewy instead of a crustiness. What am I doing wrong?
Ok my Gustos was only 2 weeks old and I just added store yeast to my first loaf today when it wasn't rising. Came out great with the sourdough taste but I realize he was too young. My biggest problem seems to be he loves whole wheat flour and I have to use that to feed him. But I want to bake with unbleached white bread flour. If he's so picky about his flour, will he ever blossom in a white loaf?
Hello Newbie here a brand newbie lol ..I need some help. Iim still on my making starters stage actually I'm on day 8 I have two that are day 8 & 2 that are day ten..ya I made several because I'm bound determined to get at least one made right 😂 I just need help with the air bubbles along the sides..most of mine are made with 50g of whole wheat & 50g's of bread flour and 100g of water but two are made with 1 cup flour & 1 cup water and they all are doin their rising part and they all past the float test one does float but when I took a second spoon to test out of same jar it did not so weird cuz my first spoon out of the same jar it floated beautifully..another issue I have is I am not seeing the beautiful air bubbles or the air pockets along the sides but I do have all the bubble action on top and they all doubled in size so tht tells me their all active and ready from wht I've learned but I do not want to use for bread until I see all the beautiful air bubbles along the sides because EVERY SINGLE ONE I SEE OR EVERY VIDEO I WATCH FOR RESEARCH they all have those beautiful air bubbles or airy pockets all along the side of the starters can someone PLZ PLZ help me what do I need to do to get those I know tht is what helps make your bread so beautiful and airy..so sorry for such a long post but I needed you to k iw what I was and wasn't doin thank you I enjoyed watching your video
Question: My starter (only a few days old) smells strongly of vinegar. It had great bubbles the first and second day, but then very little since. I’m using King Arthur AP (unbleached). I’m continuing to discard and feed it, but it not very active at all. How can I bring it into balance?
Hi Jill. Thanks for your video. I started making sourdough in the spring and was pretty successful. Then I moved from Nashville to Spokane WA and I have been unable to get a new starter going. Seems as if it goes bad very quickly (attempted 4 times). I started with fresh flour and have even tried bottled water thinking that it was the water (very hard here). Any suggestions?
Why throw out all that flour (discard) when flour is so hard to find in the first place? Using the scrapings method eliminates the waste and makes so much more sense than throwing all that flour away when the grocery shelves are empty.
tabwarren81 I am having the same issue. It grew so much on day 2 I had to put it into a new container because I was afraid it was going to explode over the side. Although it has some bubbles and smells amazingly sour, it has not doubled again. Today is day 8. I’m going to stick with it though. I don’t know why it’s not super active.
I'm on day 6 today. I started 2 a day feedings about 3 days ago. I've tried feeding whole wheat which I did last night. I skipped the feeding this morning. It has a few little bubbles but it doesn't seem to be rising at all. I put a rubber band to mark my jar and there's no residue that it's risen at all.
I've had the same problem. Idk what I'm doing wrong! I keep it in a warm environment, use filtered water, and use unbleached all purpose flour mixed with unbleached whole wheat flour. Mine is about 10 days old and it won't double in size. I'm super discouraged 😫
Great info, but if your municipality uses chloramine instead of chlorine for disinfecting the water supply, leaving your water exposed to air for a few hours isn't going to clear it like it will with chlorine. Chloramine (a combination of chlorine and ammonia) is used in many municipalities (more than 20% of US households) precisely because it is an effective disinfectant for days after exposure to air, whereas chlorine becomes ineffective after just a few hours. Unfortunately, chloramine is MUCH more damaging to copper pipes than chlorine, but that is another side issue. Anyway, if your drinking water is purified with chloramine your only solution for healthy starter growth may be buying distilled water, or using chemical filtration, such as the Brita system.
HELP!! I've tried starting my starter 3 different times and every time I get pink streaks!! I have changed flour, water and environment and nothing seems to be helping. Come day 2 or 3 I am getting pink streaks which I have googled and been told is bad bacteria. What am I doing wrong?
I started my sourdough starter for the first time ever and it was going great I’m on day 10 leaving it on the counter and I use it for rolls. Was so good so I feed it and put it in the fridge about a week later I get it out discard some and feed it after it comes to room temp then I use it then next day for rolls again and it does perfectly so I feed it and then next morning I fixing to put it in the fridge and I look at the starter and it has blackish fuzzy mold all on the surface of the starter (not sides or rim). So I didn’t know if I could salvage it or not so I scraped off the top layer and fed it and the very next day the same mold was back. So I threw it out and started over. I have no idea what happened in order to avoid this from happening, any ideas??? I use a coffee filter with a rubber band for the lid is this ok for counter and fridge?? I really don’t want it to happen again. It’s become a baby to me. Please help
Hi! Quick question for you. I started my sourdough starter with dark rye flour. On day 2, the starter double it size however on day 4, not so much and since then. There a some bubbles but not exciting. The starter is still good, right? Thanks! BTW love watching you videos of your farm. Thanks Dawna
It's still good some days you'll have more activity than others. You can tell it's gone bad when it grows moldy. Your starter sounds pretty new so it's probably still maturing. Be patient. It's worth the wait when you bake.
I have a problem with my sourdough starter. I've started it almost a month ago, and it still doesn't rise constantly. It bubbles a lot. Sometimes it rises, other times, it simply doesn't. At all. It never doubled in size. I feed it once per day, 1-1-1 ratio (I use a food scale). It's quite cold here, so I keep my starter in the oven with the light on, but I found out that it rises a bit more when I leave it on the fridge. I use organic unbleached white flour. I'm wondering if I could start using whole wheat flour to help.... I really don't know what to do :( I'm sad, I feel like this is not working for me, but I'm doing everything right, I believe.
could i jump start the sourdough starter with normal yeast? (what ever it is from the jar, active i think?) ... i mean is it the same yeast? or not really?
Thanks for watching! If you want to make your very own starter with just flour, water, and air, check out this video! ua-cam.com/video/mOm6OOH2Hxw/v-deo.html
Where did you find that jar,? I need something that size
Carin Richardson I got mine from pickle jars at Walmart
Is everything in your homestead cook book regarding sour dough?
I made a huge sourdough loaf on day 8 of my first starter...it turned out beautifully , (it got far bigger than any of the bakers yeast loaves I've made ) I'll never have any other bread after it. ..so good 😆😆
Thank you so much for your videos, we have been bread making fools while hiding from the Covid. Your recipes are really easy and have helped an old married couple who never made bread have a really good time. Great Video!!!
Super helpful tip: We trained our children (and ourselves!) that BEFORE you EVER turn the oven on, you open it up and make sure it's empty! This way, there is NEVER burned anything!!! Likewise, before you take your food out, you TURN THE OVEN OFF. I was tired of finding my oven still on, hours after dinner because I inadvertently left it on! Both of these tricks work wonderful and there has been no more oven accidents!
Great tip! I am in the habit of always removing my oven knob when I turn my oven off. It is an instant reminder to check inside the oven.
I did the water on the counter and that was the trick! Plus I always keep my container of starter on a cork pad ( a oven hot pad) to keep it off the cold marble counter top! By the way I LOVE your sourdough crackers with the discard. (Honey, lime, chipotle, rock salt was a mixture my grandson wanted to try)
I wrap my starter in a towel since it’s a chemical reaction that produces heat... my starter loves it 😊
I have watched many videos on starter, and I love your no-nonsense approach tips that just makes sense. I have not heard many of these from anyone else who is putting videos out there. Thanks for the tips I will surely try them.
This is the best video on this topic that I have seen. New subscriber! You explain things well and your home is real and beautiful and lived in. I wish I had found you sooner but I'm looking forward to learning from you and making better bread. I'm going to share this to everyone I know is interested in this. Thank you.
I use an organic Rye starter and it's brilliant!
Same 😆 made my first loaf on day 8. ..zero problems...loads of big bubbles , chewy crust etc ...well proud of myself 😆
Hi even though this video is 3 yrs old you helped me with the tip for my starter would not float or double in size. I put in oven and it worked with light on. It grew and floats!!! Thank you so much, I'm so happy....
Just made my first sour dough bread yesterday using your recipe. All around really proud of myself. Have a few things to fix but it was still tasty. I left my dough to rise about 18 hours covered and I believe that was my downfall. A crust had formed over the dough. Next time I’ll leave it just overnight. I also don’t think I gave it enough time for the second rising. Should’ve done more than three hours. The bread came out rather dense and it didn’t brown at all (which I believe is due to me using too much flour in the proofing basket). Really motivated to perfect this and continue this sour dough bread journey. Thank you for your videos. 😊
Next time, cover your pan where the dough is rising in with a damp towel cloth or some plastic wrap (oil the wrap so that it won't stick to your dough). Also, you are looking for a quite sticky dough. Maybe it will come out less dense.
i keep my starter in the microwave above my stove-top. I keep the light on low setting and it just perks away. Maybe someone already mentioned this, i have read the comments, definitely do the water thing for the chlorine. Also, I never throw out my extra started, I just fire up the grill at breakfast or whatever and make dollar size pancakes, a crumpet of sorts, let it cook on one side, med until all the bubbles have popped on the top side, then flip, if you flip to soon, you may get a soggy crumpet without holes to fill up with butter, jam, syrup, whatever is your fav addiction, Nutella?
What do you add to the starter that you are cooking with instead of discarding? Or do you cook with it as is? I have felt very bad throwing out starter and I would love to have something to do with mine also. Thank you.
@@Kyarrix As is, like a pancake with olive oil, add italian seasoning, butter, it's like an appetizer
@@Kyarrix ... I'm a newbie at making sd bread, etc, but wanted to say that I made a pancake with the starter I might have thrown out and it was wonderful. I didn't add any flour, etc. just as is.
So excited! My recipe book arrived yesterday!!
yay! happy cooking!
I'm in a chilly cabin in the Oauchita forest. I put my starter in the cold oven, then I boil water in a covered sauce pot and put the boiled water in the oven. Nice and warm in there and no worries of "cooking" my starter by accident.
Great advice! Love the mess, nothing compared to when I bake though.
I’ve been baking with a starter for over 5 years. So I don’t waste (discard) anything, I start with only 10-20 grams and feed 1:1:1 with that amount. Then I keep adding until I have enough to bake (setting aside ~20 gms in the refridgerator for future baking). It’s a great method so I don’t need to discard or use the discard in other recipies I never intended to bake in the first place. Excellent videos!
Me too!
I don’t understand ur measurements 1:1:1 10-20 grams please use us measurements, I’m very interested in how not to disguard
@@lindawilson3071 You really should get a kitchen scale and weigh the ingredients. Most electronic scales have ounces and grams, so you can learn the system, it's really quite easy. You can convert to ounces, but once you learn to use grams, measurement by weight are more precise. Hey, if I can do it, anyone can. But I use 30 grams whole wheat flour, 30 grams, unbleached white, 60 grams warm water. (30 grams is just about one ounce)
Actually I do have a kitchen scale eight years ago I went through culinary school baking program , two and a half years we used a scale . Sense I packed it away and don’t use those measurements any more but better find it.
Thankyou for the American measurements. Something to think about if I had trouble figuring out what you meant with my background many other people in this country have problems with metric. You could give both measurements.
Day three of my starter. It looks good so far. I started it with wheat and rye then feeding all purpose. Great video
Very helpful. Thank you.
So happy to have discovered your channel! Great support here. I am on day 5 and was feeling a little discouraged, but will not give up!
Old vid, but good stuff Jill. I've been making sour dough for at least 20 years. A couple years ago, someone else bought flour and it wasn't my regular brand. My starter did nothing. I looked at the bag and they bought bleached flour. ARRRG. Fortunately we have whole wheat. I ground some to flour and fed the starter. It took a week, but I saved my starter. Also, I never discard starter. My starter stays in the fridge. I make bread each week. Pull the starter out the day before, feed it the morning of and by noon or 1 it's ready. Take what I need and back in the fridge 'till next week.
Hi Jill from NE England! At last a sourdough starter that has worked ! What was I doing wrong........well this time I didn't put a lid on my jar, just a piece of gauze tied with an elastic band . And secondly I had a bottle of water sent over from my son who has a salt water aquarium. That perhaps needs explaining........before he puts special sea salt into new fresh water he has to run the fresh water through a very sophisticated filter system. The filter system takes everything out. As he reminded me our tap water has chlorine,fluoride and limestone! Without these my starter is alive and well. Thank you for you skill and common sense.
Day 9, only a few bubbles and no rise, feeding 1x1x1 and keeping it around 80°. I was getting frustrated but thanks for the tips, hopefully it helps get me going!!
thanks for all your help. great channel
This was so very helpful! Thank you!!
I am thinking about making a starter/levain to make sourdough bread and have been researching the subject through books, and online. You specifically stated to wait 2-3 weeks before using a starter to make bread. According to my resources, I am able to utilize the starter on the fifth day; and, yes, I would need to do the “float test” just prior... By the way, thanks for the tips!!!
lol I love it, “eyeballs aren’t calibrated yet”
Well Done! Thanks!
How do you feel about storing it in the fridge once its mature?
Where do you buy your wheat berries? And what brand of grain mill are you using?
I would also like to know this
Me too - I like that grain mill!
I put my starter in my microwave with the door slightly cracked open so the light stays on. It makes a warm spot for rising dough and activating starter. It works great!
Hi, two questions. First you say to let your dough rise (proof) for twelve hours in a warm spot. I let mine rise in the refrigerator for that period of time but never heard of allowing it to rise outside of the refrigerator for so long. Second question is this. My sourdough bread is wonderful and I work with a fairly high hydration but I do not seem to get the large airy crumb that you see in many videos. Any idea why? Thanks so much for this video. Very interesting and informative. Be well and stay safe.
Good question. ..is it possible to over prove it? That would really piss me off after waiting 12 hrs for it 😆
Over proofing doesn't necessarily mean there is low crumb (no air pockets in the dough, not bubbly) but it does make for a dense loaf of active yeast bread.
she nailed it on the use the right flour and use the right water part
Where do I get they wheat berries mill? I just love it!
I will try this to try my starter because I have used your recipe twice and the bread have not grown so much and it’s super dense to the point where is really hard to cut it. I want to make the bread that is soft inside.
I struggle with a super warm place. It usually rises great the first time. But after that I don't get much rise. I also am working with only a 24 hour period(Sat & Sun) that I can work on the bread. From feeding my starter to finishing the bread. Any advice is welcomed. P.S. We made your butternut squash pasta, maple glazed pork chops, and cinnamon apple pancake. They were all delicious!
Love your videos!!
I have a little different problem with the sourdough. I’ve only made a couple of batches, but the big problem is it disappears too quickly after it comes out of the oven.
Same problem here. We adopted WHO advice: Test, Test Test. By the time we were finished testing, there wasn’t much loaf left!
Double your batch. Sour dough freezes really well. I make sure my bread stays fully wrapped until it’s fully thawed so it doesn’t lose moisture
I have a very active starter, but it is thin. I'm going to try adding a little more flour to make it look as thick as yours. It seems that if the starter is thin, I am weighing the water weight in the starter, and not so much the flour weight.
Thanks to share 🙏🏻😍
If you leave your starter on the counter, how often do you feed it? Daily? Also, is refrigerated starter, consider baby starter so you can’t use it right away? Thank you! 😎😍
I have the same question... You said you wait at least three weeks for the started to be matured... So how often do you feed it within these three weeks?
The cold slows down the activity of the starter. If you're keeping your starter in the fridge you should take it out 2 days before you use it and leave it on your counter with a daily feeding. It will spring back to life.
@@garudahk Preferably daily. They can be fickle and go bad if neglected.
Thought most tap water is treated with chloramine now, which takes weeks to dissipate, compared to chlorine which does.
Mono(chloramine) takes much longer than chlorine to kill most potentially harmful organisms. That's why it is usually used as secondary disinfectant. Getting rid of the primary disinfectant - chlorine - by letting it evaporate def. helps the baby starter
just use filtered water. done.
I love everything in this video.
I'm new at this. The other day my s.d.s had a weird "skin" on it, I have noticed this happening when it's really humid ( we were expecting a bad storm) It smelled bad too and a few days before it looked and smelled fine. I threw it out, will start over but will go back to whole wheat flour instead.
I'm more about learning than baking at this point. (I have my sourdough starter near the stove.) Thanks for your helpful hints
Same problem...threw mine out as well. I assumed it was mold.
I keep the starter in a jar in the fridge. Feed that starter maybe once a week or less with some flours. When i baje i take out some ammount of starter and feed that so the ammount is righ for the bread, and when i refilling the ammount of starter i took from the fridge with same ammountof flourand water. This way i dont have to discard any. When i am low on motherstarter i refresh the motherstarter in the fridge with large ammount of feeding Works good for me.
The puppy grew over night!
ok, I started my starter like you said.... it was going very well for 5 days....now it is separated??!!! Did I kill it or what can I do?!!
You should never put your wheat berries into your NutriMill Harvest until you FIRST turn on the grain mill. It can overwork the motor.
Thank you for the video. What do you do if your starter starts to get the smell of vinegar?
scrapings method with eliminate the excess
3:26 - already did that - forgot that my sourdough starter was in the oven and preheated my oven to 400F. :(
Same here !!!
Tip: Whenever you have to store anything in the oven, just remove the oven knob. It is an instant reminder to check inside the oven.
I find my starter gets more active when I use low gluten flour like whole wheat or rye to feed it. My bread itself tends to be fluffiest with bread flour (high gluten).
You've cracked it 👍
Thanks for the reminder about the coffee cake. I need to make that again!
Just watched this video and its so helpful! But may I also ask where you got your flour grinder? I love it!
I’ve had great success with fresh ground whole wheat flour.
Randi MacDonald I do with my starter, but so far, haven’t made a decent loaf of bread with it. I used her beginners recipe and mine came out looking like a potato 😂
Dumb question, when you put the starter in the fridge, do you still keep the lid askew or do you seal it? Thanks.
I’m discarding half and feeding every 12 hours but my starter still gets the liquid hooch layer on top indicating it’s hungry. Should I feed it every 6 hours or is that too often? It’s rising about 1 inch and falling each time, but no bubbles are evident.
how do i make pancakes with this? is it already the batter or do i have to add more ingredents?
Awesome tips and troubleshooting. New Sub.
Is there an easy way to clean the jars? This starter dries like cement.
I soak things in water overnight or longer and use a bottle brush on the jars or the rough side of a sponge. I use a kitchen knife to scrape dried spills off the counter.
I put sugar in my starter to help it ferment.
try adding a pinch of sugar to your starter, yeast loves sugar
Sourdough is cool ? I am never into cool & trendy but what is natural healthier or better for me & my family. As I’m allergic to yeast, I’m looking for alternative. Also I read that it spikes insulin less than normal white bread
Could you post a recipe for sourdough sandwich bread using starter?
I haven't converted my basic sourdough loaf for bread pans yet-- but when I do, I'll definitely post it!
You could use an oval shaped proofing basket.
any ideas for a birthday cake? 60years old I am board with black forest, looking for something else? something a new baker could make, 16 old baker
Oh my gosh! I love your videos! They have taken me - a person who has never made a loaf of bread - to a pretty decent sourdough bread maker! I laughed out loud when you said, "your eyeballs aren't calibrated yet"!! I understood exactly what you meant. Thank you! A quick question - after the first rise the top of my dough has lots of dried out patches on top. I've been pulling it off. What would you suggest?
I take some cling film (saranwrap) wipe oil on it and loosely cover the rising dough to stop it drying out.
On the flip side, do you ever put yours in the fridge to tame it down if you wont be using it for a bit?
Question: If you have to be away from home, can you freeze the starter and then revive it when you return home?
These were the things I did wrong: I used tap water, I use all purpose flour (bleached), I only fed the sourdough once a day, and I had the dough too wet.
Now it is very active and smells great:
I use the leftover water from the teapot
I used whole wheat flour for the first two days, then used unbleached all purpose flour from then on
I carefully measure ratio of water and flour
I feed twice a day
Prepare the loafs of bread in the evening and bake in the morning
As far as I know yes, you can freeze starter. You can also spread it out, let it dry and store it a while like that.
If you aren't going to be away from home in the next weeks you could always try it yourself. Freeze / dry some of the starter and see if you can get it to revive in a few weeks.
Once I have a good starter going again (shamefully let my old one die; really regretting it, since I have a hard time getting this one to take off) I'll try drying and reviving some of it.
I have gone on 2-week holidays, left the starter in the fridge, and it was fine. Normally I feed it weekly. It is 6 years old.
My starter doubled in size on day 2. Then it deflated. Then on days 3-4 and five, i am feeding it as it should be but it is just making bubbles without growing in size. Is it dead? Or still alive?
How many ounces is your jars? Where do you buy them? Thanks, love your video
First 3 days my yeast bubbling very well but today 4th day it does not grow like yesterday. Instead just very little bubble but no increases in volume. Smells the same as before .. Why?
Great video I need patience lol😊
Loved your video, I have been making sour dough for about 7 months now, as of late my bread consistency is chewy. I’m getting the rise, the golden colour of the crust but it’s chewy instead of a crustiness. What am I doing wrong?
Ok my Gustos was only 2 weeks old and I just added store yeast to my first loaf today when it wasn't rising. Came out great with the sourdough taste but I realize he was too young. My biggest problem seems to be he loves whole wheat flour and I have to use that to feed him. But I want to bake with unbleached white bread flour. If he's so picky about his flour, will he ever blossom in a white loaf?
Try it and see!
Hello Newbie here a brand newbie lol ..I need some help. Iim still on my making starters stage actually I'm on day 8 I have two that are day 8 & 2 that are day ten..ya I made several because I'm bound determined to get at least one made right 😂 I just need help with the air bubbles along the sides..most of mine are made with 50g of whole wheat & 50g's of bread flour and 100g of water but two are made with 1 cup flour & 1 cup water and they all are doin their rising part and they all past the float test one does float but when I took a second spoon to test out of same jar it did not so weird cuz my first spoon out of the same jar it floated beautifully..another issue I have is I am not seeing the beautiful air bubbles or the air pockets along the sides but I do have all the bubble action on top and they all doubled in size so tht tells me their all active and ready from wht I've learned but I do not want to use for bread until I see all the beautiful air bubbles along the sides because EVERY SINGLE ONE I SEE OR EVERY VIDEO I WATCH FOR RESEARCH they all have those beautiful air bubbles or airy pockets all along the side of the starters can someone PLZ PLZ help me what do I need to do to get those I know tht is what helps make your bread so beautiful and airy..so sorry for such a long post but I needed you to k iw what I was and wasn't doin thank you I enjoyed watching your video
Do you store your starter with the lid on? I have been just covering the jar with a cloth to allow air exchange. Does that matter?
Question: My starter (only a few days old) smells strongly of vinegar. It had great bubbles the first and second day, but then very little since. I’m using King Arthur AP (unbleached). I’m continuing to discard and feed it, but it not very active at all. How can I bring it into balance?
Do you have a cookbook of sourdough recipes like the crackers you mentioned?
Chlorine from most people's tap doesn't evaporate that quickly. Just buy a water filter pitcher. They're like twenty bucks.
Chesed Prather or just boil the water and let it cool
Hi Jill. Thanks for your video. I started making sourdough in the spring and was pretty successful. Then I moved from Nashville to Spokane WA and I have been unable to get a new starter going. Seems as if it goes bad very quickly (attempted 4 times). I started with fresh flour and have even tried bottled water thinking that it was the water (very hard here). Any suggestions?
Where did you get your flour grinder? I would love one just like it!
Why throw out all that flour (discard) when flour is so hard to find in the first place? Using the scrapings method eliminates the waste and makes so much more sense than throwing all that flour away when the grocery shelves are empty.
When our starter isn't mature, we can't use the scraper method I think.
This was rly helpfulllll 🙏
I can't get much of a rise out of the dough. It doesn't rise when it is cooking. I use bottled water and bread flour.
Can’t I just add a little bit of sugar, yeast, and water to reactivate?
Does water on the bottom a good or bad thing
Chlorine evaporates chloramine does not as us fishkeepers found out years ago
My starter rose really nicely then after that feeding it won't rise anymore. It has a few bubbles but hasn't risen that well again. 😞
How old is it?
tabwarren81 I am having the same issue. It grew so much on day 2 I had to put it into a new container because I was afraid it was going to explode over the side. Although it has some bubbles and smells amazingly sour, it has not doubled again. Today is day 8. I’m going to stick with it though. I don’t know why it’s not super active.
I'm on day 6 today. I started 2 a day feedings about 3 days ago. I've tried feeding whole wheat which I did last night. I skipped the feeding this morning. It has a few little bubbles but it doesn't seem to be rising at all. I put a rubber band to mark my jar and there's no residue that it's risen at all.
I've had the same problem. Idk what I'm doing wrong! I keep it in a warm environment, use filtered water, and use unbleached all purpose flour mixed with unbleached whole wheat flour. Mine is about 10 days old and it won't double in size. I'm super discouraged 😫
My starter started going moldy on day 3. Any way to prevent this?
My starter doubles but it doesn’t double until about 12 hours after feeding! Why is it so slow?
Great info, but if your municipality uses chloramine instead of chlorine for disinfecting the water supply, leaving your water exposed to air for a few hours isn't going to clear it like it will with chlorine. Chloramine (a combination of chlorine and ammonia) is used in many municipalities (more than 20% of US households) precisely because it is an effective disinfectant for days after exposure to air, whereas chlorine becomes ineffective after just a few hours. Unfortunately, chloramine is MUCH more damaging to copper pipes than chlorine, but that is another side issue. Anyway, if your drinking water is purified with chloramine your only solution for healthy starter growth may be buying distilled water, or using chemical filtration, such as the Brita system.
HELP!! I've tried starting my starter 3 different times and every time I get pink streaks!! I have changed flour, water and environment and nothing seems to be helping. Come day 2 or 3 I am getting pink streaks which I have googled and been told is bad bacteria. What am I doing wrong?
I started my sourdough starter for the first time ever and it was going great I’m on day 10 leaving it on the counter and I use it for rolls. Was so good so I feed it and put it in the fridge about a week later I get it out discard some and feed it after it comes to room temp then I use it then next day for rolls again and it does perfectly so I feed it and then next morning I fixing to put it in the fridge and I look at the starter and it has blackish fuzzy mold all on the surface of the starter (not sides or rim). So I didn’t know if I could salvage it or not so I scraped off the top layer and fed it and the very next day the same mold was back. So I threw it out and started over. I have no idea what happened in order to avoid this from happening, any ideas??? I use a coffee filter with a rubber band for the lid is this ok for counter and fridge?? I really don’t want it to happen again. It’s become a baby to me. Please help
Hi! Quick question for you. I started my sourdough starter with dark rye flour. On day 2, the starter double it size however on day 4, not so much and since then. There a some bubbles but not exciting. The starter is still good, right? Thanks! BTW love watching you videos of your farm. Thanks Dawna
It's still good some days you'll have more activity than others. You can tell it's gone bad when it grows moldy. Your starter sounds pretty new so it's probably still maturing. Be patient. It's worth the wait when you bake.
Flour is sold out in the store and the whole wheat flour is not working well. No rye flour available.
I have a problem with my sourdough starter. I've started it almost a month ago, and it still doesn't rise constantly. It bubbles a lot. Sometimes it rises, other times, it simply doesn't. At all. It never doubled in size. I feed it once per day, 1-1-1 ratio (I use a food scale). It's quite cold here, so I keep my starter in the oven with the light on, but I found out that it rises a bit more when I leave it on the fridge. I use organic unbleached white flour. I'm wondering if I could start using whole wheat flour to help.... I really don't know what to do :( I'm sad, I feel like this is not working for me, but I'm doing everything right, I believe.
I would check your water. Try getting a gallon from the grocery store next time you go, or use filtered water. Could make a big difference.
U should get rye flour and do half of each. ..that's what I did and my starter was like a bomb from Sq. 1 😆
I'll try this. Half rye, half unbleached white flour. But it's hard to find rye flour. I'll try to find it!
@@Deucethehero I bought a Brita filter. I'll try with this :)
@@karybooks best of luck ☺
Put the started on top of you network router or near modem, this works really well
could i jump start the sourdough starter with normal yeast? (what ever it is from the jar, active i think?) ... i mean is it the same yeast? or not really?
Look for a Poolish starter on YT. Uses yeast to start with. I have an old pioneer method that uses a teaspoon of honey. That works well for me.
I am not seeing a lot of rise from my starter
Chlorine and chloramine are different. Chloramine does not evaporate. You need to boil it per guidelines or use bottled water.
Wait.... I can’t use bleached flour?
NO :) kills it