Easiest Sourdough Starter! No Measuring! No Discards!
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- Опубліковано 9 сер 2023
- Everything you need to know in one video on how to make the easiest, most practical, sourdough starter ever and store it without continued feedings! The way our grandparents (who never wasted anything) did! NO MEASURING! NO DISCARDS! NO DAILY FEEDINGS! Just easy common sense living! Anyone can do this!
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I subscribed because you are the first one who made sense out of homesteaders not wasting the fruits of their labor. Throwing out half of the starter was destroying my sense of frugality.
Me too! 🙋🏼♀️
Me as well! 😊
Lol. Me as well
Yes, I was wondering about that waste, thankfully I have now found a way around that. 😊
@@maggytbrown209 share please:)))
I've had my starter for over 50 yrs,and it came from an elderly relative who had hers for probably 50yrs or more. My method of preserving makes yours look complicated 😅 mine can go for months in the fridge without feeding or using. The hooch acts as a preservative. Just this morning I took it from the fridge, stirred it, make biscuits, fed it replacing what I used,and returned it to the fridge, no warming,feeding, fussing. It will be ready to do the same in a month or two,or even tomorrow. when ever I decide to use it again. Let me add my starter is never thicker than a heavy cream consistency...easy peasy
I like your way! I don’t make my own yogurt and it’s so expensive these days especially in Canada! You should do a video on the recipe from the good ole days!
Could you PLEASE share your recipe for the Sourdough Starter from your relative?
It actually sounds better than the one I am presently using.
Thank you in advance.
Rhonda
Would you care to share your biscuit recipe?
Thats cool! I watched a guy today who said that a hungry starter makes the best tasting bread. You just have to do a long first rise.
Same here, could you pls. share how you made your starter? Thank you :)
Well after watching 300 million videos for a year, YOU made sense and made it simple. I may FINALLY give it a try Thank you
Same here!!
This. Exactly. I’m excited again!
I agree. It makes me want to delete all the other videos that I previously saved😄
This is the sourdough recipe I've been looking for: no waste, no ridiculous measuring, no senseless throwing out of perfectly usable product, and works great with whole wheat, spelt, etc. THANK YOU!!!!! 🤗😍🦄
me too... Even though I'm retired, I don't want to babysit flour & water HA!
@@scampalong babysit! Perfect description!
Thank you, I've been trying to figure out how to do the sourdough starter. Now I know how and will start it tomorrow.
AND, We got a very nice history of grains. Thank You HT Lady.
I grew up and live in Hawaii, and my grandmother who was of Portuguese and Hawaiian ancestry made a bread using sourdough (alentejo). She would often use pineapple juice to give her starter a boost whenever she needed to make some for friends/family, or to replace her starter. I have great success using a combination of rye flour, pineapple juice & water whenever I decide to go on a sourdough baking spree 😊.
Pineapple juice, that sounds awesome. Our Grandparents were awesome weren’t they😊 I’m assuming it was the acid in the pineapple, am I correct?
@@maryannedeering1663 yes, it was the acid! The Portuguese people in Hawaii are well known for their breads and other baked goods - although my grandmother was an excellent baker, aside from baked goods and Portuguese Bean Soup she was self described as being "hopeless in the kitchen". 😁 My grandfather however LOVED to cook and excelled at it. He baked lemon meringue pie from scratch using lemons from the tree in their backyard with a ritz cracker crust that was my father's favorite dessert.
@@mcgooglygoo what I wouldn't give for a slice of your granddads lemon pie with the 🍋 from that tree🥰sounds Heavenly 🥰
Thank you so much -I will be sure to say a little prayer 🙏
I just ordered both flours!!
I love how you said you prayed to God to make it work😂
I do that all the time and He never fails me, be it a sourdough starter or a son coming home safe and well ( there’s always that one that tears a mothers heart) 😂😂
Seriously?😂
Yes, GOD IS the one to turn to for all your needs. 😊
im only 4 and a half minutes in, and I love this gal!!!
no measuring, eyeball it...
you are real, girl
Love your video. I've been studying Sourdough for a few years now, and I want to throw a couple of things out there to add to your options and troubleshooting. 1. We are natural preppers. We have lived most of our adult lives in the mountains with one foot off the grid, so prepping (which used to be called being prepared) was simply an ingrained mindset. With that, we now have a Freeze-Dryer. We can freeze-dry our starter by keeping the maximum temperature under 105° F. We do this by setting it to 100° F. Properly packaged and stored, it has a realistic Shelf-Life of about 30 years. I've tested my Freeze-Dried starter, and aside from a very slow rehydration rate, it works very well. 2. Some supporting history. In the westward movement in the US, some folks would soak bandanas in starter and let it dry. This became the non-fragile storage vessel. Then they just soaked it out to reactivate it. I did a sample this way and it worked great. Another piece of trivia is the gold miners called Sourdough's got that name because during the cold days they would store their starter in their coats and sleep with them at night . 3. After a devastating forest fire we lost pretty much everything. Making a Sourdough Starter was a disaster. I did finally get it to work, but it was frustrating. It turned out that the size of the fire consumed almost all the natural yeast producers for miles around. It took a couple of years to get enough back in the air to make a healthy starter. Then we had to live in the suburbs for a while. I have some life threatening allergies to some of the most common airborne chemicals found anywhere modern man gathers in numbers. So our house was lined with high quality air purifiers. Hence, I had to walk outside to stir in my natural yeast. We now live in open farmland, and natural yeast abounds, so I still go outside and stir it in just because it's such good quality and abundant. Apply this to people deep in the big cities, where natural yeast may be limited, and frustration may abound. Also, they may not have the resources readily available for chlorine free water. They can fill a pitcher with tap water and set it out overnight. Anyway, keep up the good work.
God bless you 🙏
I'm 58 yrs old , have always been frugal as I was raised by my grandmother who lived through the Depression and my father a Vietnam veteran,
I was taught at a young age to garden, fish,hunt, bake, sew, etc...
I taught my 3 children the same life ,
We must keep passing on this history , even saving books, or mass printing what we can , with all that's going on ...
I pray our lives somehow will be better come
Nov 8, 2024 ,if we all can even make it till then .
Josette
Montgomery County, Texas 🙏
Or just purchase spring water (we use Mt. Valley and Fiji water. Not treated at all.
I had almost forgotten that the chlorine will dissipate if water is left out. Thanks for the reminder!
Thank you. This is so interesting!
😊
I wondered how in the early days the sourdough baker would have the time measurement without a clock or scales to weigh the flour. This makes perfect sense. I'm so pleased I found you on UA-cam. Loooove your ethics 😊
Thank you
My thoughts exactly! Fell in love as soon as she said we're gonna eyeball everything! My favourite kind of way 😁 💜
@@SurvivalHT Thanks for sharing this. Quick question: Does the starter has to stay on the counter for 5 days, and does it have to be fed with either flour or water within all the 5 days?
Hourglass or sundial 😂
Or store it in a fridge when they didn’t have them
I love that you’re a God fearing, no nonsense kind of gal, you’re my sister from another mister! 💕 I finally was able to make my first sourdough starter this evening, I’ve been so busy lately, hoping it turns out well, I’ll say a prayer over mine also 🙏😍
After failing several times with my starter, i followed your method and now i have the most beautiful bubbling starter. I had given up, now I'm excited about my starter.
I cannot thank you enough. Your method also makes sooo much more sense.
You are a genius!!😇After watching sourdough starter making 645 times and trying it that often, you have given me faith in my abilities again!!! Thank you SO much! Cannot wait try try later today. I had almost given up (which I never do), I am sure I can do this your way. Can't tell you how much I appreciate you. I know it's going to work this time!! ❤
Thank you!!! I have to tell you, I recently tried making a starter with instructions from a book. I totally failed and then watched a mess of youtube videos and I just kept thinking, there is no way my Grandmothers spent this much time fiddling with bread! Thank you for returning to sanity, and thank you for sharing! I am off to try again!
A mess of UA-cam videos. 😂
Do you have a written recipe?
This woman’s beauty never wane’s❤
Thank you for sharing your recipes, definitely will try your recipes. Simple loved ❤. May God bless you.
Sooooo very blessed
Nice presentation. I would add: if using store bought bread, choose Organic as well as unbleached- it just works better. Also, can leave tap water out all night or boil for 10 mins(let cool before use!) to reduce/eliminate chlorine. Works fine in a pinch. It’s lovely to see one so young as you with all this useful and practical information! Kudos to you for sharing and teaching others. Wonderful. Thank you. ❤
Organic is an illusion unless you can find someone, who actually grows food with no chemicals or sprays. The food you buy in the grocery store labeled organic is not organic.
yes i was thinking the same of using good flour, i wish i had a water filter but the boiling method works just fine too :D
Kiitos hyvistä ohjeista. In ancient times, the same wooden dough container was always used for raising the dough. The dough bucket was never washed, but the traces of the old dough were allowed to dry on the edges of the bowl. It was enough to start a new dough.
Now that is very interesting. They just knew things back then, didn’t they. Seems like things have gotten so complicated, thanks for sharing that 😊
Please post an ingredient list!
I just made your starter and the first loaf of bread and it is so good and turned out so pretty! Thanks for the great instructions.
I so agree!
I have always thought that modern sourdough bread gurus have complicated the process too much.
I also agree that they wouldn't have wasted anything.
They definitely didn't have time to weigh and measure and worry about percentages, etc.
Thank you for taking the time to share this with us traditional food foodies.
I love it. After one week of making my own sourdough starter without throwing away anything I have actually established sourdough starter. Lovely to find your channel ☺️
I live 1200+ miles away from you and you are my favorite neighbor. Thanks for all the content! 😉
Awe that’s sweet. You’re welcome
Thank you! I’ve always found sourdough starters a pain in the neck so I never bothered. This is so easy and makes so much sense. Now I’m off to make a starter using yogurt I previously made using your directions . You’re awesome!
Oh my goodness! Thank you soo much!! I "wasted" a bag of flour with discarding and trying to figure out how to get my sourdough starter to work, and this video explains it all. I especially like the information about the flours.. wheat, in-corn, spelt , etc. I have a lot to learn but I am so grateful that I can rest myself 😊.
I add a couple tablespoons of rye flour and the rest is bread flour. Takes about a week to 2 weeks to develop
I’m not trying to be rude in any way! It’s einkorn flour not in-corn. 😊
Yes! I tell people all the time. Pioneer women didn’t weigh and definitely didn’t discard! There is so much good info here. Great video! Thank you so much for sharing 😊
I made it ..yay....4 days using spelt flour ..I did a pre-ferment and a re-feed of the starter overnite tonite and make my bread tomorrow..Im doing the "Homesteading with the Zimmermans" recipe...Im so stoked ..Thankyou so much..Ive failed so many times..but Im finally successful with your method..it was hard for me to keep my hands off it for 4 days ..but when it activated it just took off..all thanks to you awesome Lady..
Alright, after 100s of videos on sour dough I finally feel ready to make my starter ❤
I love” I asked God”.that is amazing. I just started my yeast experiment .
Love the historical lesson❤ my brain really couldn’t fathom throwing away starter.
Thank you for sharing your common sense method for sourdough starter! I used kefir instead of buttermilk. Worked great!
Thanks, I was planning to as well.
How much Kefir?
Just what I was hoping to find. Thanks cathy!
1/2 CUP KEFIR,1/2 CUP FLOUR-I USE RYE,ANY GLUTEN FLOUR WORKS,1/2 TSP CARAWAY SEEDS,STIR EVERYDAY,WHEN LIGHT AND FLUFFY ITS READY.@@gonzagafan12
I don't remember my measurements now. 🙂 But if you have a recipe using buttermilk, they can be used interchangeably. Most likely, 1 cup of flour to 1 cup of kefir in a quart jar would be a good place to start. Depending on the consistency of your kefir, you may need to adjust slightly. (If your kefir is very thick, you may need to thin it a little)
I am thankful to God for you! We are gluten sensitive in our house and now I understand more why. I’m going to try and bake my first loaf tomorrow or Thursday!!!!! I made starter before I found you and was doing all the discarding and feeding …. Day 8 , 9 and 10 no rise
Some bubbles and good smell . I found you , I put some rye in my starter and wallah !!! Rise and bubbles today it doubled. 🎉 thank you Daddy God for my practical sister!!!!
I've just started researching sour dough and airborne yeasts. The first thing I thought was WOW, I have to throw flour away? I'm so glad I saw this video because it confirms that my instincts are on target. I don't like to waste food! Thanks for producing this video!
Thank you! 🙏🏻 It never made sense to me throwing out perfectly good food. Finally a better way. I’m going to be baking our own sourdough bread this winter.
Most AWESOME vid on Sourdough EVER! Thank you! I thought the same thing...there is NO WAY ppl wasted all that food potential in the past. I don't fee my starter unless i use it, and leave it sitting in the frige for months. HOWEVER, it does starve...and much slower to restart, but with your shared method, it makes perfect sense, because the dry environment allows the yeast to be surrounded by food but slow to eat because the minimal moisture content...they won't starve, but they won't digest the food on a constant basis either...BRILLIANT!!!!
Follow-up question to your method: mine's 3 days old now and the liquid on top seems to accumulate daily. I used hard red fresh mill wheat, with plain home made yogurt (used ultrapasturized milk & plain yogurt starter culture). so far, the caraway seeds seem to break down some, i stir it daily to get some oxygen into the dough, hoping it'll grow from it...but so far, no bubbles...ideas on how to interpret the result so far?
OK...update...got mold trying your method...need a new starter because mine died after neglect for 11mos
6 days after watching this video . I have my first loaf in the mixer. Thanks you from the bottom of my heart.
Congrats! 🎉
hi tom can you tell us how it turned out ? 6 days is very fast!
Still going strong makes beautiful bread.
You are my new hero.
I've been praying and wanting to teach myself how to make a starter & bake bread, but wanted it to be ol' fashioned, probiotic and resembled what our great, great grandparents did! WITHOUT WASTE!
You are my new hero!
Taking us back to God's created foods & preservatives methods
Ì have been making and using sourdough for over sixty years. This is the most informative and helpful video. Thank you so much. I have a starter going now. I will be incorporating some of your ideas. The way of keeping it is so helpful. Thanks again. I will be following you, dear! I am 80 years old but not too old to be always looking for more efficient ways to be a better baker ❤
I am making my first sour dough . I have been discarding . Your method makes the most sense. Thank you
Looking forward to your sourdough bread making/baking
😢In the old days they dident have fridges.
My grandma said they dident even have an ice box.
What great granny did, was put really cold water,
In a container, she'd put her sour dough in this,
She changed it daily.
I have a little piece of her sour dough,
Which has never been in a fridge.
Just a container of water in the hot
Mths. Great video.thanku😊
This is the first no nonsense starter "recipe" (thats not even a recipe) thats made SENSE to me!! Ive contemplated making sourdough for YEARS, but just thought it was too complicated. This video gives me the courage to do so now, so for that THANK YOU!! This is the first of your videos I've come across, so I'm just getting started!! I can't wait to watch more!!
I’m s glad you’re back! We’ve missed your wisdom!
Great tips, I never knew about the caraway seeds.
I know everyone has said this before but I am so grateful for this video. You answered all of my questions
Thanks girl 🤗 I was on day 4 of a ridiculous set of instructions on cultivating this starter and thought "man there's gotta be a better way!" - found your video and fixed up the content of my jar to make the consistency better and I'm just gonna leave her alone and let her grow. Glad i found this, thank you for the insight ❤
Thank you for this sourdough starter receipe, I've never made a sourdough starter. Because all the receipes are to time consuming. But this recipe seems very easy to do, with no measuring and no day-to-day feeding. I'm going to continue to watch this video, and probably rewatch it several times to make sure I really get it and understand how it works.
I've been wasting too much time for MONTHS just to take care of starter. So glad I found this video!
I am so excited I found your video! I started my 1st starter 13 days ago and not much happened. I added homemade yogurt and rye flour to it and boom it finally blew up for me. I am so excited to make my bread. Thank you for your time and information. I love your faith as well, I also prayed over my started. God bless you!
Sorry, I answered on the wrong video but I wanted to let you know that with the starter the discard is only called out because you're taking it out of the jar but you don't actually ever throw it away. You put it into a jar and stick it in the refrigerator and it will last a lifetime. People have said they don't really know how long it will last but as long as it doesn't have mold, it can be used. And you can use it for pancakes, cinnamon rolls, cookies, brownies like anything you could bake. You can use the discard for. So just keep a jar in your fridge that you keep putting the discard into never throw it away and the possibilities are endless and you'll get all the good health benefits of the sourdough in all of these other delicious dishes that you make.
How to make discard last a lifetime? My jar of refrigerated discard turns black after a few weeks
Absolutely brilliant explanation. Thank you.
At 24 minutes, you just explained the parable of the woman who hid yeast in her flour! This sourdough process makes so much more sense! Thank you and YHWH bless you!
Love the simplicity of this method. My husband is going to be so HAPPY.
So sweet, thank You Jesus! What a blessing to watch a video that's not confusing. God bless you sis, in the name of Jesus Christ! I love ya girl!!!
Your process is great and really makes sense. I love the fact that I will not be a slave to my starter and there is no waste!!! Thank you!!
Thank you I’ve been looking for a recipe that illuminated the waste. ❤
It was only in the last few months that I began to research the making of sourdough, and to be honest the bit about throwing away some of the mixture did not sit well with me - and especially considering the days of wheat shortages that's coming upon the world.
Thank you for this useful video with good old sensible advice that can help fill more tummies.
God bless you and your family.
Also read up on micro starters (5g-15g only). I’ve started my starter as a micro starter because the thought of waste irked me. I figured if it’s microbial activity it won’t matter whether I have 100g’s of starter or 1g, as long as the feeds are in proportion so as to allow for constant growth.
I also don’t feed my starter daily, and tho I aim to keep a 100% hydration starter, some days I just add some flour and stir it in. Stiffer starters ferment slower, so less need for frequent feedings. But I give it a good stir every time, to allow for the gluten and gliadin to form a network for the gases to tent up, which the microbes consume and destroy over time. So more gluten strength will take the microbes longer to digest.
Thank you so much. I love it when things finally make sense!
Love how practical you made it! Thank you!!!
I recently did a new starter up freshly milled whole wheat and a sprinkle of yeast. Starter was ready in 3 days. It doubles in just 3-4 hours.
Thank you ,
Im 58 years old and was raised by my grandmother who lived through the Depression and my father a Vietnam veteran in Alabama, but living in Texas the past almost 16 yrs .
Ive always been frugal & taught my 3 children the same , gardening, fishing,hunting,baking
,sewing , etc....
Its so nice to find your channel and see a much younger beautiful woman teach us all about the need to grow our own wheat or purchase it and not throwing away so much good flour mixtures .
A new subscriber for sure .
God bless you & your family .
Mrs josette
Montgomery County, Texas 🙏 🙏🙏🙏🙏🙏🙏
Thank you!! Reading thru those groups on Facebook on how to do this, had me SO confused I didn't know whether to scratch my watch or wind my butt! I knew there had to be an easier way. Thank you!
from Gerry- I have been making bread of one kind or another for 50 years! I have never made sourdough because it was so complicated. I will definitely do this. Thank you for sharing. God bless.
I love that you guys are posting again. The videos are always informative. Although I stay away from breads/pasta. I have started working on pallet furniture thanks to you guys. Love the flaming process.I missed seeing all the posts. Keep up the great work.
I did it. Made the starter with spelt flour. Made the bread. 🎉🎉🎉🎉
This is the easiest recipe I have seen. I can't wait to try it. Yes, I was the one who viewed hundreds of recipes...Thank you!
I am very excited to start as you have shared!
Fantastic video, one I know I'll come back to several times. I especially loved hearing the historical way people kept their sourdough starter. Thank you for helping to keep this knowledge and skill alive.
I do agree with you! Wasting is not the way to do it. Can’t wait to learn from you!
You're awesome! Thank you for simplifying this!!
This video was FANTASTIC! Thank you so much. I learned ALOT!
A much needed video to make sourdough doable, thanks.
Thanks again! So much awesome content in yalls library! Always look forward to the next "down home & common sense" take on useful projects. Preciate'chall! Stay Blessed!
Finally!!! A video on a starter that makes sense. No waste, no discard, over and over again. I always wanted to make bread, and I'm not opposed to working with dough; I can handle it, but could never accept all the mixing, discarding for two weeks, precise measurements, precise temperatures, etc. , Einhorn and wheat flours, and caraway seeds, I can do. I'm back in the game versus what I faced during covid era bread baking with flat results. Thank you! and THUMBS UP!!!
I love this! I was saying “Thank you to you” and right after that you said “you’re welcome!” lol!! It was priceless!!❤
Thank you, this was exactly what I needed. Bought 50# It is true that people who are having gut issues with the hybridized flours will notice a difference after swithching over and the sourdough factor is also better for us! I am eager to get rolling with this project.
I will keep checking to see how to make the bread! Loved that caraway seed is helpful with the initial starter. Interesting indeed.
Lord Bless you
Penny in North Idaho
Thank you so much for this no nonsense, felixible method. I see so many starter tutorials that require a scale, very particular ratios of flour types, alternating on different days etc. I wanted to learn how people did it before it became a complex chemistry experiment. Science is great and its nice to have an understanding of what's happening, but current sourdough methods are incredibly intricate. I like that this uses intuition and reasoning, rather than an exact formula. Thank you!!
Always love these videos. You're a wealth of knowledge from a simpler, less consumer-driven time.
In my search of figuring out an easy way to do this always ended up with a ton of videos all giving different and complicated ways. THIS is what I was looking for! TY TY!
Thank you so much, your instructions are an answer to prayer for making sourdough starter work
Finally found the info I was hoping for all in one video. Thank you for keeping it real! ❤
Now I finally feel I can do this! Thank you so much!
I love your positivity, encouragement and kindness. I'm going to try it.
Loved this! Awesome video, answered all my questions! Thank you❤
Thank you so much for making this video! I prayed and asked the Lord to help me make my own yeast like women did in Bible times. I tried making my own starter but was so discouraged in wasting and feeding. This makes so much sense the way you do it!!! I look forward to watching how you make your yogurt! May God bless you!
Thank you for making this video and explaining each step in a way that I can understand better.
Thank you so much this in-depth video. 💕💕💕
Thank you so much! The reason I stopped making sour dough was because I was going through so much flour and it was costing too much. It makes so much sense to do it this way. I also think the modern method isn’t what would have been done years ago. Thank you so much!!!
Love this!!! The other starters never made sense to me either. Love her common sense! I am a fan.
I’m glad I’m not the only one who’s been waiting for a video like this! ❤
🤩Love your practical and upbeat take - you must be an earth sign!! THANK YOU!!
Thank you so so much! Simple and practical is the key to making my sourdough starter! I am so thankful I came across your video, I subscribed and and will be watching more of your videos. 🤩🥰😊
Thank you so very much! I love love love your method!
Thank you for simplifying this as I was giving up on trying to make this bread.
I wish I could give this a hundred thumbs up for the common sense and frugality and ease of use of this sourdough starter video-the best I’ve ever seen out of a BUNCH of sourdough videos. Thank you :). New sub here, definitely 👍
Thank you! Thank you for making this video. It’s makes sooo much sense that there doesn’t need to be any waste.
I’ve watched many many Sourdough starter videos, and yours is by far the best. I never felt comfortable with throwing out and wasting flour just to make starter. Your way makes so much sense. It also answered my questions about using yogurt in the starter which isn’t often talked about. Thank you, thank you!
Nice !!
No scale.
No feeding twice a day forever.
Doable.
Thanks for the post.
You are the 5th video I found and the only one that is practical THANK YOU
Dear, just a little correx on the pronunciation. The word is Einkorn, pronounced to rhyme with “nine”. It’s German for “one grain” or “one kernel”. Modern hybridized wheat has multiple kernels. You’re on the right track grinding your own. Preground flour einkorn goes rancid after just a few months-long before the expiry date. I’ve thrown away way too much of it, because the minute I opened the bag, it was unpleasant to smell. So anyone who’s serious about working with einkorn, alone or mixed with other flours, is well advised to buy a cute little mill and purchase the grain in its natural state, and only grind it when you are ready to use it.
BTW, as a girl we vacationed in the rockies at a guest ranch, and the cook there used sourdough and did no discarding. She made bread and pancakes with her starter every day.
Yay! You're starting to post again- wonderful!
❤🎉❤
Oh I love it. Finally, fresh sour dough from South Carolina!!! Thank you
I made it your way and it works perfectly. Thank you so much.