For quick reference: Day 1: 1 1/2 tsp Starter Flakes + 1 Tbsp Warm Water + 1 Tbsp Flour Day 2: 1 Tbsp Flour + 2 tsp Water Day 3: 1 Tbsp Flour + 1 tsp Water Day 4: 1/3 cup Flour + 1/4 cup Water (Mark starter level for rise) Day 4.5: 1 cup Flour + 2/3 cup Water
I'm so glad I came across your video! I rehydrated my very first starter yesterday, and after an hour of the flakes soaking in water you could still see many of the flakes before I stirred in the flour. I've been worried about it since, but I'm happy to visually see I'm on the right track so far 😊
I began my starter from dried flakes in November 2017. Then, several things occurred which resulted in the starter sitting in a jar in the back of the fridge for 2+ years. Two weeks ago, I poured off the nasty dark liquid, scraped off the dark top layer, and scooped out 30 grams of nice looking, and nice smelling sponge. Fed once with 30 g of bread flour and 30 g of water, and she was bubbling and happy again. I'm going to try to get the remaining dry starter going just to see if it is still alive.
Nice video. I have had great success with both your dried and live sourdough starters. I would have to say all my sourdough baking success is due to your great videos. Thanks
Thank you for these fabulous instructions for this particular starter. Very informative. I must say that after many years of dealing with starter and sponges, I’m surprised to see you using metal implements for mixing as well as plastic storage. I used to use plastic but after reading many blogs and articles, I purchased a pottery container (with a loose, not perfectly fit lid) for counter storage. Also, I only ever use silicone or wooden implements for mixing. I’ve found for me, in NoNV, these were helpful hints. I’m anxious to experience the new variety of wild yeasts and watching the starter form here in our new home in Northewest MS. Thank you again for this!
Hi Cheryl. I'm glad you like the instructions. I've used both glass and food grade plastic containers for storing starter for many years with equal success. The thing about not using metal implements for mixing is a total myth.
Your video was the best . I dried my starter in December ,, now reconstructed and ready after one week, you made me aware of using spring or filtered water, and taking the gasket off my permanent starter jar. Thank you so very much.
Thank you so much dear breadtopia baker! I Will give it a try again, i was unable to do it 6 mo ago broke my humerus ...but am getting better to start the SF SD Bread🥰😄
If "no substantial rise" means you are getting a small amount of rise then I'd guess that it could be both too thin (liquidy) and in need of more time. Mix in some flour only (no water) to stiffen it up and see what happens. Keep the total quantity of starter small, like around a ¼-½ cup, so you don''t have to feed it a ton to make a difference, which means tossing some of the starter before feeding if you need to.
They answered this question in the reply to comment above yours. Essentially yes, after day 5, starter is ready to use. Now it’s in maintenance mode. Feed and keep in fridge.
Where you store the dry starter please? Is it possible to store in a dry jar in the cupboard as I find storing in the fridge leads to condensation forming
First timer...OK, I got it. But I still can't find out what to DO with it! When I want to bake a loaf, how much starter to flour for the loaf? Do I let *that* sit for a while too? Or bake immediately? Gotta keep looking I guess for a "what to do with starter...once you have it!
Great video and very well done. I do have one question: why do I keep seeing tutorials where you’re supposed to discard half the starter and then feed and repeat? This one does not ask for a discard 🤔
He started with a very small amount of starter, around a tablespoon, so there’s no need to discard. You usually need to add the same amount of starter, flour, water. So if you have 50 g of starter you need to add 50 g water and 50 g of flour. Next day you’ll have 150 g of starter, to which you’ll need to add 150 g F and 150 g W. 3rd day you’ll have 450 to which you add the same amount of F & W. And so on, so you’ll end with too much starter, that’s why you need to discard some of it if you start with a larger amount. Hope this helped.
How to used the dry home made stater ?… is it same Method ?… also Is it possible to add some little bit sugar along with Flour for quick results to rise up fast. thanks 🙏🏼
My starter from you came in gooey. I added little bit more water and a tablespoon of warm purified water. It is very thick and sticky. Will it be ok? Thanks Gigi
Question if this process takes this long how do you that you're not just doing it from scratch and that the dehydrated starter is pointless? Not trying to be a troll I really just not sure about this.
How are you to know whether the breadtopia culture is present, or it's just a culture of local bacteria? It seems to take roughly the same time as starting from scratch, no?
Thank you for great video but i have some q.'s I had asked my friend of my coming from US so i asked him to get me breadtopia sourdough starter and its in my possession here in Bombay . some information i need before activating it . I think you will help me . in Bombay ,India here the temperature range is between 81℉ to 83℉ at the moment kindly let me know how to proceed.2ndly , can you please let me know how much is the weight of flour and water you use in GRAMS and finally as i am nota frequent baker just a loaf per week how do i, make less starter either using discarding method or not and the flour i, am going to use is equal parts of" Bobs Red Mill unbleached enriched artisan bred flour "which is 15% gluten and Indian APF which contains aprox. 10% gluten so in total combination will be aprox. 12.5% I, am going to use finally , the container you have use on day 2 or3 in your video to store my starter in refrigerator. I want 100% hydration rate. Thank you very much . Rajesh from bombay.
I've been reading that in many cases, it's a 7-14 day wait before the starter is ready. I'm on day 6 right now and the jar is almost full, fluffy and full of bubbles. So it's ready to use? Do I need to start storing it in the fridge and feeding it once per week unless I'm going to use it?
Gah. I just wanted to make some bread not scan a code and watch a video. It would be great if directions came in the package. I’m happy to investigate more as time goes by.
We offer both a live and dried version of the same starter. You purchased our live starter which is moist, not our dried starter which is flakes. Follow the instructions for reviving a live starter - ua-cam.com/video/xtprqm8SLv0/v-deo.html
Once my starter is going, and I do store in fridge, is to pick a day, my feeding day is Saturday, so when Saturday rolls in I say ding ding ding, starter feeding time. Takes a few second and good to go.
So overcomplicated ... Starter flakes, ¾c filtered water, 1c all purpose flour. Mix it up in a quart Mason jar. Put a coffee filter on top of the jar with a canning ring holding it in place. For additional entertainment and education, put a rubber band around the jar at the level of the mixture. When the starter rises and peaks, use it. Make some pancakes with most of the starter, leaving 1-3T of starter in the jar. Add ¾c filtered water and 1c all purpose flour to the reserved starter in the jar. Mix it up and mark the level with the rubber band again. When the starter rebounds quickly, like it doubles in the jar in just a few hours, then it's ready to make bread...
For quick reference:
Day 1: 1 1/2 tsp Starter Flakes + 1 Tbsp Warm Water + 1 Tbsp Flour
Day 2: 1 Tbsp Flour + 2 tsp Water
Day 3: 1 Tbsp Flour + 1 tsp Water
Day 4: 1/3 cup Flour + 1/4 cup Water (Mark starter level for rise)
Day 4.5: 1 cup Flour + 2/3 cup Water
Once it gets to this point, what is the feeding schedule moving forward?
@@boopsnro Here's a video on sourdough starter management ua-cam.com/video/XpxFkUYz8LY/v-deo.html
Thanks for making it super simple! Really appreciate it.
thank you for this!
I'm from India. We have packaged dried, powdered starter. I've been following your instructions but only on day 1, but hoping it'll be fine. 🤞
This worked perfectly, exactly as described with the same time frame, excellent way for a beginner to get going, thanks!
I followed your instructions and on Day 5 I woke up to a beauty, she quadrupled and passed the float test.
I'm so glad I came across your video! I rehydrated my very first starter yesterday, and after an hour of the flakes soaking in water you could still see many of the flakes before I stirred in the flour. I've been worried about it since, but I'm happy to visually see I'm on the right track so far 😊
I discovered a detail that helped my starter activation considerably: use fresh *flour*--one that isn't about a year old.
I began my starter from dried flakes in November 2017. Then, several things occurred which resulted in the starter sitting in a jar in the back of the fridge for 2+ years. Two weeks ago, I poured off the nasty dark liquid, scraped off the dark top layer, and scooped out 30 grams of nice looking, and nice smelling sponge. Fed once with 30 g of bread flour and 30 g of water, and she was bubbling and happy again. I'm going to try to get the remaining dry starter going just to see if it is still alive.
Any updates on your starter? The cultures should be almost 8 years old at this point, did you end up reviving it?
@@Sleezy.DesignThey ate it and passed away.
Nice video. I have had great success with both your dried and live sourdough starters. I would have to say all my sourdough baking success is due to your great videos. Thanks
Thank you for these fabulous instructions for this particular starter. Very informative. I must say that after many years of dealing with starter and sponges, I’m surprised to see you using metal implements for mixing as well as plastic storage. I used to use plastic but after reading many blogs and articles, I purchased a pottery container (with a loose, not perfectly fit lid) for counter storage. Also, I only ever use silicone or wooden implements for mixing. I’ve found for me, in NoNV, these were helpful hints. I’m anxious to experience the new variety of wild yeasts and watching the starter form here in our new home in Northewest MS. Thank you again for this!
Hi Cheryl. I'm glad you like the instructions. I've used both glass and food grade plastic containers for storing starter for many years with equal success. The thing about not using metal implements for mixing is a total myth.
Your video was the best . I dried my starter in December ,, now reconstructed and ready after one week, you made me aware of using spring or filtered water, and taking the gasket off my permanent starter jar. Thank you so very much.
Worked out every day just as you demonstrated. Thanks!
Great camera work.Very Professional kesson.Thank Uou for sharing.
Thank you so much dear breadtopia baker! I Will give it a try again, i was unable to do it 6 mo ago broke my humerus ...but am getting better to start the SF SD Bread🥰😄
I love the flour canister with the built-in leveler. Where can I buy one?
breadtopia.com/store/prokeeper-plus-flour-container/
Thank you…so do you just keep feeding it until you have enough to bake?
Why is such a small bowl used to start? Could you start it in a medium Mason jar?
Easier to see starter volume changes in a small container when starting.
I'm on day 4/5 and I have seen bubbles but no substantial rise in my starter... Thoughts? Too much liquid? Or just patience?
If "no substantial rise" means you are getting a small amount of rise then I'd guess that it could be both too thin (liquidy) and in need of more time. Mix in some flour only (no water) to stiffen it up and see what happens. Keep the total quantity of starter small, like around a ¼-½ cup, so you don''t have to feed it a ton to make a difference, which means tossing some of the starter before feeding if you need to.
@@breadtopia thank u. Added a bit more flour and it had a slight rise overnight. Discarded about half and fed it again. It doubled in around 4 hours.
@@rebeccachoy6037 excellent.
@@rebeccachoy6037 did you refrigerate it after?
Thanks for your help , to revive my dry sourdough starter 😊
When do you refrigerate the starter? After Day 5?
They answered this question in the reply to comment above yours. Essentially yes, after day 5, starter is ready to use. Now it’s in maintenance mode. Feed and keep in fridge.
This answered a couple of my issues. Thank you.
The time to reactivate dry starter seems to take almost as long as starting a starter from just flour and water?
That can certainly be the case.
In my experience it's far more reliable though. There are many more variables getting a fresh starter going.
My experience with new starter was almost two weeks vs four days reactivating dry starter.
Where you store the dry starter please? Is it possible to store in a dry jar in the cupboard as I find storing in the fridge leads to condensation forming
Shoba Sadler I keep mine in a glass jar in my cool dry pantry
@@greygirl3168 Thank you
Should I discard my starter once I start putting my revived starter in the fridge?
After day 5 can we use the starter already!? I read in other blogs that the starter must be at least 14 days old to be ready?
Once I have the starter in the jar and doubled can I put in the fridge if I am not ready to bake?
Yes. You should.
Purified or Spring water? Can you use regular bottled drinking water or maybe boiled tap water?
Yes, all of the above are fine.
Great Video Thank you..Such a great tip about the bubbles escaping when it's too runny. Has a Novice I made this Schoolboy error.
First timer...OK, I got it. But I still can't find out what to DO with it! When I want to bake a loaf, how much starter to flour for the loaf? Do I let *that* sit for a while too? Or bake immediately? Gotta keep looking I guess for a "what to do with starter...once you have it!
Great video and very well done. I do have one question: why do I keep seeing tutorials where you’re supposed to discard half the starter and then feed and repeat? This one does not ask for a discard 🤔
He started with a very small amount of starter, around a tablespoon, so there’s no need to discard.
You usually need to add the same amount of starter, flour, water. So if you have 50 g of starter you need to add 50 g water and 50 g of flour. Next day you’ll have 150 g of starter, to which you’ll need to add 150 g F and 150 g W. 3rd day you’ll have 450 to which you add the same amount of F & W. And so on, so you’ll end with too much starter, that’s why you need to discard some of it if you start with a larger amount. Hope this helped.
How to used the dry home made stater ?… is it same Method ?… also Is it possible to add some little bit sugar along with Flour for quick results to rise up fast. thanks 🙏🏼
What do you do afterwards you just keep feeding
Should the let over starter flakes be kept in or out of the fridge?
I would also like to know
After the first day does the water need to be warm?? Or just room temperature??
Room temp is fine.
My starter from you came in gooey. I added little bit more water and a tablespoon of warm purified water. It is very thick and sticky.
Will it be ok? Thanks Gigi
We sell 2 types of starter. Live and dry. The dry is a powder, you bought the live which is gooey.
Question if this process takes this long how do you that you're not just doing it from scratch and that the dehydrated starter is pointless? Not trying to be a troll I really just not sure about this.
When I began a new starter it took just shy of two weeks in February. Bringing my dry starter back to life in four days was a huge time saver
If you are doing it from scratch you are creating your culture and this can take longer than reactivating a dehydrated, dormant starter.
Been trying this but it’s not getting spongy. It rises a little but doesn’t double and bubble up like everyone else’s I see and doesn’t drop either
does the water have to be warm every time it's added? My first starter didn't grow and then went moldy.
No. Room temp water is fine.
How are you to know whether the breadtopia culture is present, or it's just a culture of local bacteria? It seems to take roughly the same time as starting from scratch, no?
I use a powdered sour dough starter for large batches of sourdough French bread, can this stuff be used for the same thing?
To be specific its Pacific sourdough starter.
@@ssbmdomr9915 Can you post a link to the actual thing? Couldn't find it by Google search.
I can't get a link but I get a picture of it my next shift.
Thank you for great video but i have some q.'s I had asked my friend of my coming from US so i asked him to get me breadtopia sourdough starter and its in my possession here in Bombay . some information i need before activating it . I think you will help me . in Bombay ,India here the temperature range is between 81℉ to 83℉ at the moment kindly let me know how to proceed.2ndly , can you please let me know how much is the weight of flour and water you use in GRAMS and finally as i am nota frequent baker just a loaf per week how do i, make less starter either using discarding method or not and the flour i, am going to use is equal parts of" Bobs Red Mill unbleached enriched artisan bred flour "which is 15% gluten and Indian APF which contains aprox. 10% gluten so in total combination will be aprox. 12.5% I, am going to use finally , the container you have use on day 2 or3 in your video to store my starter in refrigerator. I want 100% hydration rate. Thank you very much . Rajesh from bombay.
Hi! what's the ratio between sourdough, water and flour???
Does the flour have to be unbleached flour?
Doesn't have to be. Is bleached flour your only option?
Can this process be done with any brand of starter flakes?
I've been reading that in many cases, it's a 7-14 day wait before the starter is ready. I'm on day 6 right now and the jar is almost full, fluffy and full of bubbles. So it's ready to use? Do I need to start storing it in the fridge and feeding it once per week unless I'm going to use it?
Yes. It's ready to use and time to move to maintenance mode and store in the fridge between using and feeding.
@@breadtopia Thank you for your fast response. I'm happy with my product and I'm very excited to cook my first sourdough bread :)
Would be best if you measured in grams for more accuracy. A lot of bakers use grams
Mine has mold on it, any suggestions?
Is this activation for your dry starter good only for your brand? Can this work for any dried starter culture?
Tim Frederick should work for any dried starter.
nice presention superb
So then after we feed on day five can we use it after it doubles in size? I feel like I was left hanging 😂😂
Great video!
Thanks!
Gah. I just wanted to make some bread not scan a code and watch a video. It would be great if directions came in the package. I’m happy to investigate more as time goes by.
The starter I received is moist and not flakes. I fed it and we'll see!
We offer both a live and dried version of the same starter. You purchased our live starter which is moist, not our dried starter which is flakes. Follow the instructions for reviving a live starter - ua-cam.com/video/xtprqm8SLv0/v-deo.html
@@breadtopiaBreadtopia Ah. I followed the URL on the bag.
THANKS!
Once my starter is going, and I do store in fridge, is to pick a day, my feeding day is Saturday, so when Saturday rolls in I say ding ding ding, starter feeding time. Takes a few second and good to go.
Rolling stones drummer.
Only 4 days. Wtf
He ain't discarding shit
So overcomplicated ...
Starter flakes, ¾c filtered water, 1c all purpose flour. Mix it up in a quart Mason jar. Put a coffee filter on top of the jar with a canning ring holding it in place.
For additional entertainment and education, put a rubber band around the jar at the level of the mixture.
When the starter rises and peaks, use it. Make some pancakes with most of the starter, leaving 1-3T of starter in the jar.
Add ¾c filtered water and 1c all purpose flour to the reserved starter in the jar. Mix it up and mark the level with the rubber band again.
When the starter rebounds quickly, like it doubles in the jar in just a few hours, then it's ready to make bread...
Wonderful !