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.
I love that you prayed over your sourdough, and I'm sure you pray over everything in your life....I can tell because you have a beautiful countenance! Give God the Glory and you'll never go wrong...Matthew 19:26 With God all things are possible. thank you precious believer.
Your interpretation of God is different than others. Show respect and love to all. As Jesus taught. I am a non believer, and a much better man than I was spending 30 years in the church. God is within you. You are made in his image because you are God. We all are.
😢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😊
I've been making sourdough bread for some time. I made so much of it last year that I got tired of doing it. So I followed your advice and added flour to my starter and then covered it with more flower. Then I put it in a sealed container, then stuck it in my fridge. That was in January of this year 2024. I decided to see if it would still work so I took it out and added water and flour. When I took it out of the fridge, the starter looked like and felt like playdough. Not only did the starter revive, it was extremely active. The starter was in the fridge for 9 months.
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!!!!! 🤗😍🦄
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) 😂😂
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
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 ❤
Made your buttermilk sourdough starter and it is super great! Your approach to sourdough given me permission to move outside of the fancy-pants organic chemistry sourdough books and their UA-cam series and become very very successful in a no-feed, no-discard, no-measure approach to sourdough that I am sure approaches what our desperately over-whelmed great-greats did. I am a convert to stiff starters now! Your approach is like asking your grandmother for her gravy recipe - Kid, you just do it, there is no darned recipe; but watch this...!
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 😊.
@@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.
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.
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 😊
@@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?
I know this video is a year old but, where have I been. This makes so much sense. I have a starter now and it only took 5 days. I’m a widow and don’t need loaves of bread. I’m now ready to try my sourdough. Thank you
I take my discard straight up and fry it in butter like a pancake with no add ins. It is so delicious. I use maple syrup or a fruit jam on top. I can only eat 1.
WHAT WHAAAT???????? Found your channel today and I'm sold!! I've had my starter for 5 years and I have never heard of storing it this way! You're right, I FREAKIN LOVE YOU! 😂😂 I'm running to the kitchen to change my game!! 🏃♀️🏃♀️🏃♀️🏃♀️No more waste!!
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
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.
I always use the same wooden bowl and wooden spoon after some dough dried on it to make the next bread in it. I have a cotten cloth to wrap it in after use. I bake 2x a week.
You know what exactly. That's exactly it after books and years of watching videos and trying it several times and coming to the point where I just said yesterday. "Okay I'm just not doing this*" She pops up, she's amazing, she prayed, I'm a Christian woman and I believe in praying about everything and nothing is too small. Plus this is amazing!!! See the sense of people in past generations is what a lot of people are missing right now.
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!
This is the truth!! Please listen to her, she knows what she's talking about, I was skeptical but my sourdough starter is a success!THANK YOU for making it soo simple!! ❤
Houch is GOOD. It means your starter is ALIVE, but wants to be feed. I'm so glad you didn't tell folks to dump it out. NEVER do that, ALWAYS stir it back in like YOU did. . Houch is an IMPORTANT part of your starter. People who advise to dump it out have NO BUISNESS telling folks how to properly make a starter or maintain it. I SUBSCRIBED to your channel because of that fact. EXCELENT Video. My starter (Ezzy) is now 3 years old. I also NEVER discard any. I keep her in the fridge until I want to make a loaf. I take her out and measure out the amount I need and back into the fringe she goes. I only feed when I need to make more.
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 🙏😍
I have been making my own kefir for years and use it in place of buttermilk. So, I’ve started my own sourdough starter with kefir instead. It’s bubbling away after three days! Thank you!!!
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 🙏
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 , 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 🙏 🙏🙏🙏🙏🙏🙏
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!
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.
I live where the city water wins awards for purity. BUT my apartment is really old with really old pipes (pre 1950!). I finally broke down and put a filter on my kitchen tap.
That is how my mother did it, every week or two she would take the dry ball out of the flour container, place it in a bowl of spring water and let it start up; then use that to kneaded the dough, set it aside till it was ready to bake, she would take a handful of dough and place it in the flour container for next patch.
Watching your videos, I see why my previous attempt at sourdough bread failed, and the starter never really thrived. Call me cheap, call me thrifty, but I hated throwing the excess away. I read of old miners pulling a lump of starter from a pocket, picking out matches, coins, lint, and assorted trash, and proceeding to make bread. I knew it didn't have to be too complicated. So now I'll give sourdough another try. Thanks for a great video.
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 watch videos where many people keep discarding over and over and they make lovely videos but I CANNOT THROW AWAY GOOD FLOUR.....I cannot, period. I cannot waste this. So I have to do it your way, as no way am I throwing away perfectly good flour that can make another loaf of bread or biscuits or gravy or even a pizza or a cake, so I'm with you. subscribed and saved for future reference. thanks so much!
I agree!!!! Especially when investing in organic low processed flours. I had many pint jars in my fridge with the pour off that would otherwise be tossed. Made pancakes with it but the one I like best was homemade crackers and I didn’t have to add any flour just whatever I wanted in or on my crackers. I put in olive oil, salt and spice/cheese. Spread on parchment paper over a cookie sheet as thin as possible. Baked 350 for 15 mins. Pull out half way and score with pizza cutter or knife so they break nicely. You will learn if you need them thicker = longer bake time, adjust temp +\-. They crisp up more as they cool. I used everything bagel spice. I enjoy them as a potato chip substitute and even make dip for them. Have fun not wasting!!! 🎉😊
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 was looking for this recipe!!! I always cook and bake by eye balling, I never measure anythin. I made video for my mom with measure just because she has scales and she never eye balls. Thank you for great explanation
3 days of searching easiest low hassel sourdough starters I did yours. I have Einkorn wheat flour and caraway seeds, and I'm sure I'll have a great starter. Thanks for getting direct to it and making it easy! BTW I believe einkorn is pronounced "eye n corn".
Well, today I'm reactivating all my stored starter (discard), then will dry it out with flour, roll up cup size balls, and viola I will have ready to go starter when I need it! No more worrying. Ahhh. Thank you so much!
So after reactivating starter, when drying it, out it really didn't ball up well so I left it crumbled and layered it with flour, put it in a jar, sucked the air out and it's now in fridge. Not sure when I'll be using it but nice to know it's there. Thank you again.
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..
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 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 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!
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 followed this method. Used both buttermilk and Tillamook Cultured Sour Cream instead of yogurt. Fast culture and a Great sweet smell. Tasted great in breads and sourdough cinnamon rolls. Thanks so much. God Bless!❤
@@gonzagafan12 I the reduced the recommended water by 1/2 and I used buttermilk @ room temperature. I used 1TBSP cultured sourcream. I just add a dab of both in feedings based on tangy smell. I also use Organic Rye flour as a base flour. I add other flours in to balance flavor once it's going. I hope this helps.
My sourdough starter is simple: 1 cup flour 1/2 c water 1/2 teaspoon sugar Mix well- add to jar and cover. Allow to ferment in warm place for 7 days. Use as needed for sourdough recipes.
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!
I thank God that I found you! I have wanted to make my own Sourdough Starter for years, but the constant CARE and WASTE kept holding me back. Thank you so much for making it easier for all of us! God bless you! 🩷
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?
Holy cow, well I just tossed out my starter that have been working on for two months because I just never got the crazy bubbles that I see online. I got my starter from Amazon out of San Francisco. It was like 180 year old starter. I couldn’t stand, the amount of work of feeding it all the time and it never looked right. Now that I found you, I might try it again. Thank you for your hard work. It’s greatly appreciated. Really enjoyed your video.
It’s an amazing recipe, I am a native Ethiopian I watched you videos so this is very helpful. I love it the bread but I am sure of all perfectly the sourdough bread. Thanks for your kindness 😊
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 👍
I’m back watching this again to say I dehydrated my starter over the winter then used it after it sat quietly in my fridge for 4 mos! Then after refreshing and making bread I put it away another 2 mos and now I’m using the wet starter with fresh flour and water in the morning for crumpets! ❤
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 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!
This is great, I used plain Kefir which has more cultures than buttermilk, day 2 I see bubbles, you made this so easy and I am using fresh ground Einkorn . I tried starter a few years back and it was hard and I used plain flour an did not know that the Einkorn grew best.
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 took my chances and never threw anyaway just mixed it up & fed it a little , ive made 1 loaf of sandwich bread so far and my husband & son loves it so " no need to mess it up " lol God bless. Happy new year , Im brand new here so far im enjoying the lessons
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.
Early this year I made my first starter with a plain grass fed yogurt, good quality white wheat flour and bottle spring water (not purified water). It started just fine. I recharge it about once a week with a spoonful of flour stirred in. Sometimes I add flour and a little bottled water. It's about the consistency of yogurt so you can stir it. I put it in a new clean jar each week when I refresh it. It's now very sour smelling! When it gets to be too much quantity, I make a loaf of bread. Sourdough Rye Pumpernickel with raisins and a little caraway is soooo delicious with a little butter. (Add 2 tablespoons cocoa powder and 1 - 2 level teaspoons of a good instant coffee to make it pumpernickeled. ;>)
I'm a beginner....just started my sourdough starter yesterday. So glad I came across your video. I subscribed. Your presentation was awesome. God bless you.
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!!
This method makes so much sense, I always used to be amazed there was so much discard....btw einkorn is pronounced 'iron corn' not 'in corn'. Gonna try again with your method, thank you ❤
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.
Yes! I watched your video yesterday. Started a new batch of starter. Today it doubled!?!?! I used whole wheat flour I had stored and vacuumed sealed over a year ago and filtered water! Thank you!!!
I ended up with a white, feathery, cottony mold on my jar on day 3. I was so disappointed because I finally started getting bubbles that same day, too. Since the mold wasn't directly on the starter, I'm attempting to save it by taking a couple of tablespoons of that starter and starting over in a new, clean jar. Fingers crossed!
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
I want to say thks for your video. I've made starter the way many teach with discard and feedings and it worked fine but I always hated the waste. Recently my daughter in law wanted to learn how to make a sourdough starter and I am going to encourage her to watch your video. I am also going to try it this way. It totally makes sense and I love that there is no waste. People back in the day didn't waste anything. And I love the no daily feedings part of making a starter. Again, thanks for sharing your knowledge.
Thank you for demystifying the whole process. Paid a ruinous price for a loaf at the Farmer's Mkt. today and came home deciding to learn how to make it. After a dozen blogs and video I was ready to give up, then I found your wonderful video. Thank you, Thank you, You are a Rock Star!
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 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!!
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:)))
im only 4 and a half minutes in, and I love this gal!!!
no measuring, eyeball it...
you are real, girl
Exactly how I felt too!!❤
I love that you prayed over your sourdough, and I'm sure you pray over everything in your life....I can tell because you have a beautiful countenance! Give God the Glory and you'll never go wrong...Matthew 19:26 With God all things are possible. thank you precious believer.
Your interpretation of God is different than others.
Show respect and love to all. As Jesus taught.
I am a non believer, and a much better man than I was spending 30 years in the church. God is within you. You are made in his image because you are God. We all are.
Amen. I was very happy when she said that and I'm sure she prays over everything in her life too. Bless God and this nice lady.
@@AdventureAwaits1111uh, NO HONEY WE ARE NOT GOD. BUT I PROMISE ADVENTURE I WILL PRAY FOR YOU FOR DREAMS AND VISIONS. YOU WILL BELIEVE ....🎉🎉🎉
Amen. Sweet 🥰
@@AdventureAwaits1111really? Geez. Worry about your own gods.
😢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😊
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😄
I’m on day 6 with a sourdough who has done nothing since day 2. This will be my 3rd time trying the old discard method. Excited to try this method.
Truth. I've watched dozens and I kept thinking, why are we throwing out half everyday? Made no sense to me.
I've been making sourdough bread for some time. I made so much of it last year that I got tired of doing it. So I followed your advice and added flour to my starter and then covered it with more flower. Then I put it in a sealed container, then stuck it in my fridge. That was in January of this year 2024. I decided to see if it would still work so I took it out and added water and flour. When I took it out of the fridge, the starter looked like and felt like playdough. Not only did the starter revive, it was extremely active. The starter was in the fridge for 9 months.
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.
Never worked for me, used rye whole wheat, and buttermilk, 5 days and nothing happening
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. 😊
I agree!!❤😂
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 :)
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 ❤
Good for you! I’m 73 and just starting to add this skill set!! Yah help I’ve been so intimidated by the process.
Made your buttermilk sourdough starter and it is super great! Your approach to sourdough given me permission to move outside of the fancy-pants organic chemistry sourdough books and their UA-cam series and become very very successful in a no-feed, no-discard, no-measure approach to sourdough that I am sure approaches what our desperately over-whelmed great-greats did. I am a convert to stiff starters now! Your approach is like asking your grandmother for her gravy recipe - Kid, you just do it, there is no darned recipe; but watch this...!
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!!
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.
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 know this video is a year old but, where have I been. This makes so much sense. I have a starter now and it only took 5 days. I’m a widow and don’t need loaves of bread. I’m now ready to try my sourdough. Thank you
How did it turn out? I haven’t tried yet. I think this weekend 😊
I take my discard straight up and fry it in butter like a pancake with no add ins. It is so delicious. I use maple syrup or a fruit jam on top. I can only eat 1.
WHAT WHAAAT???????? Found your channel today and I'm sold!! I've had my starter for 5 years and I have never heard of storing it this way! You're right, I FREAKIN LOVE YOU! 😂😂 I'm running to the kitchen to change my game!! 🏃♀️🏃♀️🏃♀️🏃♀️No more waste!!
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
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 😊
I always use the same wooden bowl and wooden spoon after some dough dried on it to make the next bread in it. I have a cotten cloth to wrap it in after use. I bake 2x a week.
Oh now THIS IS interesting! Whoa!
Alright, after 100s of videos on sour dough I finally feel ready to make my starter ❤
You know what exactly. That's exactly it after books and years of watching videos and trying it several times and coming to the point where I just said yesterday. "Okay I'm just not doing this*" She pops up, she's amazing, she prayed, I'm a Christian woman and I believe in praying about everything and nothing is too small.
Plus this is amazing!!! See the sense of people in past generations is what a lot of people are missing right now.
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!
This is the truth!! Please listen to her, she knows what she's talking about, I was skeptical but my sourdough starter is a success!THANK YOU for making it soo simple!! ❤
Houch is GOOD. It means your starter is ALIVE, but wants to be feed. I'm so glad you didn't tell folks to dump it out. NEVER do that, ALWAYS stir it back in like YOU did. . Houch is an IMPORTANT part of your starter. People who advise to dump it out have NO BUISNESS telling folks how to properly make a starter or maintain it. I SUBSCRIBED to your channel because of that fact. EXCELENT Video. My starter (Ezzy) is now 3 years old. I also NEVER discard any. I keep her in the fridge until I want to make a loaf. I take her out and measure out the amount I need and back into the fringe she goes. I only feed when I need to make more.
❤ I gotta name my starter now. 😊
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 🙏😍
I have been making my own kefir for years and use it in place of buttermilk. So, I’ve started my own sourdough starter with kefir instead. It’s bubbling away after three days! Thank you!!!
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!
😊
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 ❤
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 ,
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 🙏 🙏🙏🙏🙏🙏🙏
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!! ❤
I have a new respect for people that can do this
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?
I tried it a few times and gave up.
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.
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
I live where the city water wins awards for purity. BUT my apartment is really old with really old pipes (pre 1950!). I finally broke down and put a filter on my kitchen tap.
I love” I asked God”.that is amazing. I just started my yeast experiment .
That is how my mother did it, every week or two she would take the dry ball out of the flour container, place it in a bowl of spring water and let it start up; then use that to kneaded the dough, set it aside till it was ready to bake, she would take a handful of dough and place it in the flour container for next patch.
Watching your videos, I see why my previous attempt at sourdough bread failed, and the starter never really thrived. Call me cheap, call me thrifty, but I hated throwing the excess away. I read of old miners pulling a lump of starter from a pocket, picking out matches, coins, lint, and assorted trash, and proceeding to make bread. I knew it didn't have to be too complicated. So now I'll give sourdough another try. Thanks for a great video.
Louis L’Amour books often and - same!
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 watch videos where many people keep discarding over and over and they make lovely videos but I CANNOT THROW AWAY GOOD FLOUR.....I cannot, period. I cannot waste this. So I have to do it your way, as no way am I throwing away perfectly good flour that can make another loaf of bread or biscuits or gravy or even a pizza or a cake, so I'm with you. subscribed and saved for future reference. thanks so much!
I agree!!!! Especially when investing in organic low processed flours. I had many pint jars in my fridge with the pour off that would otherwise be tossed. Made pancakes with it but the one I like best was homemade crackers and I didn’t have to add any flour just whatever I wanted in or on my crackers. I put in olive oil, salt and spice/cheese. Spread on parchment paper over a cookie sheet as thin as possible. Baked 350 for 15 mins. Pull out half way and score with pizza cutter or knife so they break nicely. You will learn if you need them thicker = longer bake time, adjust temp +\-. They crisp up more as they cool. I used everything bagel spice. I enjoy them as a potato chip substitute and even make dip for them. Have fun not wasting!!! 🎉😊
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. 😊
@@Jp-eo8mxI’m new to this. I have a 5 day new starter. Can I add the rye flour if starter needs more flour?
I was looking for this recipe!!! I always cook and bake by eye balling, I never measure anythin. I made video for my mom with measure just because she has scales and she never eye balls. Thank you for great explanation
I did it. Made the starter with spelt flour. Made the bread. 🎉🎉🎉🎉
3 days of searching easiest low hassel sourdough starters I did yours. I have Einkorn wheat flour and caraway seeds, and I'm sure I'll have a great starter. Thanks for getting direct to it and making it easy!
BTW I believe einkorn is pronounced "eye n corn".
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
Well, today I'm reactivating all my stored starter (discard), then will dry it out with flour, roll up cup size balls, and viola I will have ready to go starter when I need it! No more worrying. Ahhh. Thank you so much!
So after reactivating starter, when drying it, out it really didn't ball up well so I left it crumbled and layered it with flour, put it in a jar, sucked the air out and it's now in fridge. Not sure when I'll be using it but nice to know it's there. Thank you again.
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..
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 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 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!
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 know everyone has said this before but I am so grateful for this video. You answered all of my questions
I followed this method. Used both buttermilk and Tillamook Cultured Sour Cream instead of yogurt. Fast culture and a Great sweet smell. Tasted great in breads and sourdough cinnamon rolls. Thanks so much. God Bless!❤
Would you please share how much of both the buttermilk or sour cream?
Yummy😊
@@gonzagafan12 I the reduced the recommended water by 1/2 and I used buttermilk @ room temperature. I used 1TBSP cultured sourcream. I just add a dab of both in feedings based on tangy smell. I also use Organic Rye flour as a base flour. I add other flours in to balance flavor once it's going. I hope this helps.
My sourdough starter is simple:
1 cup flour
1/2 c water
1/2 teaspoon sugar
Mix well- add to jar and cover. Allow to ferment in warm place for 7 days. Use as needed for sourdough recipes.
Do I need to feed it or will it be ready to use in seven days?
Why the sugar? I’ve never heard of anyone using sugar in sourdough.
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.
I started mine today! With rye and Greek yogurt ❤thank you
Love the historical lesson❤ my brain really couldn’t fathom throwing away starter.
Thank you. Raised with grandparents who survived the depression and parents that survived ww2, i have avoided sourdough due to the waste.
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!
I thank God that I found you! I have wanted to make my own Sourdough Starter for years, but the constant CARE and WASTE kept holding me back. Thank you so much for making it easier for all of us! God bless you! 🩷
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
@@kimchianthonyI also got mold on my third day os the starter dough mix
What could had happened?
@@astridlanda3505 i used ben starr's method and have been successful every time...haven't had mold issues since, so i can't say why...
Holy cow, well I just tossed out my starter that have been working on for two months because I just never got the crazy bubbles that I see online. I got my starter from Amazon out of San Francisco. It was like 180 year old starter. I couldn’t stand, the amount of work of feeding it all the time and it never looked right. Now that I found you, I might try it again. Thank you for your hard work. It’s greatly appreciated. Really enjoyed your video.
Great tips, I never knew about the caraway seeds.
It’s an amazing recipe,
I am a native Ethiopian I watched you videos so this is very helpful. I love it the bread but I am sure of all perfectly the sourdough bread.
Thanks for your kindness 😊
I LOVE the no waste method and making it easy with eyeballing it . Thank you ~
This makes so much more sense to me. The whole discarding half bothered me and now I know I can make sourdough with buttermilk and flour and use it.
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 👍
I’m back watching this again to say I dehydrated my starter over the winter then used it after it sat quietly in my fridge for 4 mos!
Then after refreshing and making bread I put it away another 2 mos and now I’m using the wet starter with fresh flour and water in the morning for crumpets!
❤
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’m glad I’m not the only one who’s been waiting for a video like this! ❤
I am making my first sour dough . I have been discarding . Your method makes the most sense. Thank you
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!!!
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!
A woman with common sense! Subscribed and thank you. And you were right, I love it. 😅
This is great, I used plain Kefir which has more cultures than buttermilk, day 2 I see bubbles, you made this so easy and I am using fresh ground Einkorn . I tried starter a few years back and it was hard and I used plain flour an did not know that the Einkorn grew best.
Thankyou! Finally someone could tell me how to make a starter!
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!
This is the only sourdough starter video the internet needs!!
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 took my chances and never threw anyaway just mixed it up & fed it a little , ive made 1 loaf of sandwich bread so far and my husband & son loves it so " no need to mess it up " lol
God bless.
Happy new year ,
Im brand new here so far im enjoying the lessons
I’m s glad you’re back! We’ve missed your wisdom!
So thankful I found you. One reason I haven’t tried making the starter is because I didn’t want to throw away part of it. So wasteful.
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.
Early this year I made my first starter with a plain grass fed yogurt, good quality white wheat flour and bottle spring water (not purified water). It started just fine. I recharge it about once a week with a spoonful of flour stirred in. Sometimes I add flour and a little bottled water. It's about the consistency of yogurt so you can stir it. I put it in a new clean jar each week when I refresh it. It's now very sour smelling! When it gets to be too much quantity, I make a loaf of bread. Sourdough Rye Pumpernickel with raisins and a little caraway is soooo delicious with a little butter. (Add 2 tablespoons cocoa powder and 1 - 2 level teaspoons of a good instant coffee to make it pumpernickeled. ;>)
Nice !!
No scale.
No feeding twice a day forever.
Doable.
Thanks for the post.
I'm a beginner....just started my sourdough starter yesterday. So glad I came across your video. I subscribed. Your presentation was awesome. God bless you.
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!!
This method makes so much sense, I always used to be amazed there was so much discard....btw einkorn is pronounced 'iron corn' not 'in corn'. Gonna try again with your method, thank you ❤
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.
Yes! I watched your video yesterday. Started a new batch of starter. Today it doubled!?!?!
I used whole wheat flour I had stored and vacuumed sealed over a year ago and filtered water!
Thank you!!!
I ended up with a white, feathery, cottony mold on my jar on day 3. I was so disappointed because I finally started getting bubbles that same day, too. Since the mold wasn't directly on the starter, I'm attempting to save it by taking a couple of tablespoons of that starter and starting over in a new, clean jar. Fingers crossed!
Best ever I will try this all other videos made it so complicated I am 76 and just starting never to late A
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
I want to say thks for your video. I've made starter the way many teach with discard and feedings and it worked fine but I always hated the waste. Recently my daughter in law wanted to learn how to make a sourdough starter and I am going to encourage her to watch your video. I am also going to try it this way. It totally makes sense and I love that there is no waste. People back in the day didn't waste anything. And I love the no daily feedings part of making a starter. Again, thanks for sharing your knowledge.
Thank you I’ve been looking for a recipe that illuminated the waste. ❤
Thank you for demystifying the whole process. Paid a ruinous price for a loaf at the Farmer's Mkt. today and came home deciding to learn how to make it. After a dozen blogs and video I was ready to give up, then I found your wonderful video. Thank you, Thank you, You are a Rock Star!
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!
I'm going to give this starter a try. I love to try new things so I'm trying more bread baking. Thanks for the simplest starter I've seen.
Thank you! Thank you for making this video. It’s makes sooo much sense that there doesn’t need to be any waste.
Thankyou.
Hoping you can measure it all one day and share that with those that prefer this...like me 🙋♀️💛
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!!
This was so easy. It was the first successful starter I've made and my bread was wonderful. Thanks!