Thank you for tips on your cuisinart bread maker for dough prep and also for your recipe of sourdough starter - my Mother would move her cloth covered jar to her garden corners and it was enjoyed. That was a specialty and also her dandelion wine. 🌻
Best tutorial on the tube. Just subbed, clicked the bell and pounded the like button. Used to have a batch back in college but life got in the way and I lost it. Was about three years old, it was, not me, lol. Looking forward to your other videos.
You're the only person besides myself who puts the Starter out in the Garden - among my Herbs. I believe the whole thing is Magic, and the Starter feeds off the Spirits of the Herbs. The young Starter loves the warm Sun (though I put it in a shady spot) and Air and the sounds of Birds and Bees. A double layer of Cheesecloth secured by Rubber Band, keeps the little Flies off it.
Hmmm...🤔 this makes me want to create a brand new starter! We have a garden with herbs, lots of assorted birds, honey bees...sounds like another great science project for me to try! Thanks!!
Is it necessary to use a different jar? Can’t I just feed it in the jar it’s in? I ask because I am very handicapped and have a limited time I can be in the kitchen. This is the best starter video on UA-cam! Fabulous job 🤍
It isn’t necessary to change the jar every feeding, but I would at least every second or third feeding. If you don’t, you may end up with the wrong kind of bacteria growth. Also, your jar will get pretty messy with dried crusty bits. Wishing you great success with your starter! 💗
I like your video, but can you tell how to make a starter from scratch without buying one, as in how long to leave it out, how often to feed it, when to refrigerate it, do you use it at room temperature, etc? Thanks!
From out of the fridge...this is just what I was looking for! I searched for videos on how to refresh refrigerated sourdough starter after vacation & although those words were not in your title, I remembered watching your videos when I 1st got started! This was helpful! Thanks!
Rick sent me as I needed help with mine... I used a whole wheat flour at first and then my regular daily feedings are 1 cup unbleached white AP flour, equal weight in grams with filtered water, as I have seen on other vids. Sometimes I see no activity "bubbles", while others it doubles and has bubbles. Same with the dough rising, sometimes it's just not all that. Should I be using a different flour? Thanks in advance Mrs M.
I have much better luck with whole wheat flour. I use a hard red wheat. But any time you are switching the four you feed with, do it gradually so at to not shock the starter making it not active for a while. You could just try giving it more time if you aren’t getting bubbles.
So, if I keep adding a cup of water and flour to my starter, wont I soon need 2 jars to keep up with the growth? I make 4 loaves of bread 1x a month . I grew up on San Francisco Sourdough bread, mmmmmm good. I’m looking forward to figuring all of this out!
You will need to feed your starter far less since you won’t be using much. You can feed it 1/4 cup as you are working up to the size you need. I do recommend making some other yummy recipes using the starter though. Pancakes, waffles, and cookies are all good ways to use up extra starter and I have videos on making them. 😉
Thank you for this video. Do you refrigerate the yeast immediately after feeding or do you wait a few hours for it to rise? How long should you wait after feeding before using it to make bread in a bread machine? Does a tightly closed jar matter or can it be an open lid or loose lid (I have heard that people leave the lid loose). Should the water you put in be warm or does it matter?
The water should not be hot, but cold to room temperature works. I refrigerate immediately after feeding. I allow at least 6 hours after feeding before using in bread so it has time to duplicate the yeast. I don’t tighten the jar as I would a pickle jar, but I place it firmly enough it wouldn’t fall off. It does create gasses so you don’t want it too tight because it can make it hard to get off and even a little startling when it ‘pops’ open when unscrewing a tight lid.
I only take out the starter to use and feed it. The starter does not need to be room temperature to use. I allow at least 6 hours after feeding before using. Hope that answers your question.
I thought you always keep sour dough starter on the counter. Mine has been on counter. Can I put it in a jar like yours and convert it to stay in frig?
When you make a brand new starter dough from scratch how long do you wait till you can put it in the fridge ? I mean if I start off with 1 cup of flour and 1 cup of water and no old starter dough to add in it .
You mention that you use the hard red wheat flour for your starter. Could you explain why? Do you not recommend using an organic bread flour for the starter?
Organic bread flour for the starter is a great option! I like to use the organic whole wheat because it adds a bit more of a rustic flair to the finished product even though I use a white bread flour for the recipe. It is really just a personal preference. The only suggestion would be to gradually change the starter feed flour so as not to shock it by changing quickly.
Yes, that is correct. It may just require more time. Time is the great factor in sourdough. Try allowing your bread to rise overnight. If your kitchen is cool or drafty it can also take longer.
From what i gather, wild yeast is already present on flour (not air)...so why put the water/flour mix out in the garden? Also, homemade starter takes less than 2 weeks to mature, so why spend money and wait for shipping on commercially made starter?
You said .... “I take a cup of flour, and mix it with an equal amount of water”. Is that equal volume? Or equal weight? I ask because a cup of water weighs about the same as two cups of flour.
Hello! If I am wanting to bake a couple loaves or more a day, to give away, how do you suggest growing my starter from Azure Standard and keeping each batch nice and sour?
Kilah Flores You can feed your starter as frequently as every 6 hours. You don’t want to feed it more than the volume it already is...so if your starter is 1 cup big, don’t feed it more than 1 cup flour + 1 cup water. Then when it is 2 cups in volume 6 hours later, you can feed it 2 cups flour + 2 cups water. I am preparing for a Farmer’s Market right now so I am growing my starter big enough for 100 loaves on Friday 😬
LOVING your sourdough videos, but just a question here, could you just dump the flour and water right into the jar the starter is already in when you feed it? Assuming maybe you're not cuz your jar is so tall? Just thinking it would save a dish to wash, but want to check that there's not some important reason. Thanks!
My understanding is that it is to keep it clean. I don't know if it is because of gross stuff that can grow on the walls of the jar or what, but when dealing with live stuff, I like to err on the side of safety.
I also live in a hot place, but I keep my air conditioner set at 80 degrees Fahrenheit. I keep the starter in the fridge and allow the dough to rise on the counter overnight. If your room temperature is 85+, you will probably not want to allow it to rise more than 8-10 hours.
Almost true, it becomes a thick sludge and will block sewage. I would say dump it in the yard waste, or trash can. I use yard waste (Worm bin). Yes Carol not down the drain, if Vincent or jcagy2 wants to put it down their sewage good luck to them
brian rogers When the starter has a nice sour smell, has lots of bubbles within 6 hours of feeding, and has an elastic pull when you stir it, then it is ready to use! Good luck!
Jerrod Sessler I use 1 cup per loaf or per 2 cups flour. Since I usually do a double loaf, I usually use 2 cups starter and 4 cups flour. I’ve heard many people use half that much, but because starter is less reactive than commercial yeast and I often have more than needed, I use my amounts. Plus I find the flavor is good as well as a good ratio on moisture.
Sourdough starter is full of gluten unless you make it solely with rice flour or some other gluten free flour. The people who aren't able to tolerate wheat/gluten starter and wheat bread made with it are more likely to be reacting to the yeast rather than the gluten. I know people who can tolerate sourdough yeast but who react badly to products made with commercial yeast.
hey there! been awhile! after doing this now for 2.5 years, I have a novice question: does sourdough starter activate more quickly the more mature it becomes? maybe it's just me or the time of year or I don't know what but, it seems like my loaves are activating a lot sooner now. and, I like to ferment in the fridge. my more recent loaves seem to take off, even in the refrigerator, whereas they never did before. keep doing what you're doing because we LOVE it! 😃 Also, saw this last night: ua-cam.com/video/vxil5oAwPMg/v-deo.html I am DYING to see you put up a video for making this with the bread machine! 😁
I believe a happy, well-established starter will take off better and faster than a newer or less active starter. So glad your loaves are so successful! I’ll look into your video suggestion, thank you!
Thanks for the comment! That works for some people especially if you feed it daily and live at a place with cooler room temperatures. Keeping the starter in the fridge is also an option and keeps an effective starter with lower risk of spoiling.
Thank you for tips on your cuisinart bread maker for dough prep and also for your recipe of sourdough starter - my Mother would move her cloth covered jar to her garden corners and it was enjoyed. That was a specialty and also her dandelion wine. 🌻
Best tutorial on the tube. Just subbed, clicked the bell and pounded the like button. Used to have a batch back in college but life got in the way and I lost it. Was about three years old, it was, not me, lol. Looking forward to your other videos.
You're the only person besides myself who puts the Starter out in the Garden - among my Herbs. I believe the whole thing is Magic, and the Starter feeds off the Spirits of the Herbs. The young Starter loves the warm Sun (though I put it in a shady spot) and Air and the sounds of Birds and Bees. A double layer of Cheesecloth secured by Rubber Band, keeps the little Flies off it.
The microscopic world truly is magical, thank you for sharing!
Hmmm...🤔 this makes me want to create a brand new starter! We have a garden with herbs, lots of assorted birds, honey bees...sounds like another great science project for me to try! Thanks!!
Very interesting! I would like to hear more!❤❤
Great video, thank you for sharing your knowledge :)
Is it necessary to use a different jar? Can’t I just feed it in the jar it’s in? I ask because I am very handicapped and have a limited time I can be in the kitchen. This is the best starter video on UA-cam! Fabulous job 🤍
It isn’t necessary to change the jar every feeding, but I would at least every second or third feeding. If you don’t, you may end up with the wrong kind of bacteria growth. Also, your jar will get pretty messy with dried crusty bits. Wishing you great success with your starter! 💗
I like your video, but can you tell how to make a starter from scratch without buying one, as in how long to leave it out, how often to feed it, when to refrigerate it, do you use it at room temperature, etc? Thanks!
From out of the fridge...this is just what I was looking for! I searched for videos on how to refresh refrigerated sourdough starter after vacation & although those words were not in your title, I remembered watching your videos when I 1st got started! This was helpful! Thanks!
Yay, glad I could help!
Desert Hava Garden Can I used maple syrup instead of sugar?
Yes, you may need to reduce the water so the dough isn’t too sticky and wet.
Rick sent me as I needed help with mine... I used a whole wheat flour at first and then my regular daily feedings are 1 cup unbleached white AP flour, equal weight in grams with filtered water, as I have seen on other vids. Sometimes I see no activity "bubbles", while others it doubles and has bubbles. Same with the dough rising, sometimes it's just not all that. Should I be using a different flour? Thanks in advance Mrs M.
I have much better luck with whole wheat flour. I use a hard red wheat. But any time you are switching the four you feed with, do it gradually so at to not shock the starter making it not active for a while. You could just try giving it more time if you aren’t getting bubbles.
How long do you keep this in the refrigerator? Did I miss that part? Thanks so much!!!!
I always keep my starter in the fridge. I only take it out to feed it and use it. That helps to slow the conversion from yeast to lactic acid.
@@DesertHavaGarden Thank you.
So, if I keep adding a cup of water and flour to my starter, wont I soon need 2 jars to keep up with the growth? I make 4 loaves of bread 1x a month . I grew up on San Francisco Sourdough bread, mmmmmm good. I’m looking forward to figuring all of this out!
You will need to feed your starter far less since you won’t be using much. You can feed it 1/4 cup as you are working up to the size you need. I do recommend making some other yummy recipes using the starter though. Pancakes, waffles, and cookies are all good ways to use up extra starter and I have videos on making them. 😉
Thank you for this video. Do you refrigerate the yeast immediately after feeding or do you wait a few hours for it to rise? How long should you wait after feeding before using it to make bread in a bread machine? Does a tightly closed jar matter or can it be an open lid or loose lid (I have heard that people leave the lid loose). Should the water you put in be warm or does it matter?
The water should not be hot, but cold to room temperature works. I refrigerate immediately after feeding. I allow at least 6 hours after feeding before using in bread so it has time to duplicate the yeast. I don’t tighten the jar as I would a pickle jar, but I place it firmly enough it wouldn’t fall off. It does create gasses so you don’t want it too tight because it can make it hard to get off and even a little startling when it ‘pops’ open when unscrewing a tight lid.
Pancakes are very good too!
You said you keep your starter in the refrigerator, what do you do if you wanted to bake that same day?
I only take out the starter to use and feed it. The starter does not need to be room temperature to use. I allow at least 6 hours after feeding before using. Hope that answers your question.
I thought you always keep sour dough starter on the counter. Mine has been on counter. Can I put it in a jar like yours and convert it to stay in frig?
You can try it out, they are pretty resilient. If you have had success on the counter, maybe just leave it there.
When you make a brand new starter dough from scratch how long do you wait till you can put it in the fridge ? I mean if I start off with 1 cup of flour and 1 cup of water and no old starter dough to add in it .
You mention that you use the hard red wheat flour for your starter. Could you explain why? Do you not recommend using an organic bread flour for the starter?
Organic bread flour for the starter is a great option! I like to use the organic whole wheat because it adds a bit more of a rustic flair to the finished product even though I use a white bread flour for the recipe. It is really just a personal preference. The only suggestion would be to gradually change the starter feed flour so as not to shock it by changing quickly.
Good video. Sourdough bread seems like a real pita to make now...
Thank you so much, very good informant.
Was it a cup of starter to a cup of water and a cup of flour? I can’t seem to get mine to rise enough to bake a loaf.
Yes, that is correct. It may just require more time. Time is the great factor in sourdough. Try allowing your bread to rise overnight. If your kitchen is cool or drafty it can also take longer.
So it's okay to take it out of the refrigerator and use it immediately or do you let it come to room temp?
I use it immediately.
Do you keep your starter in the fridge? Or only put it in fridge when not using, to slow down the fermentation
I keep it in the fridge, but it is hot here...I keep the air at 80 degrees Fahrenheit.
From what i gather, wild yeast is already present on flour (not air)...so why put the water/flour mix out in the garden? Also, homemade starter takes less than 2 weeks to mature, so why spend money and wait for shipping on commercially made starter?
Some people are comfortable starting their own starter from scratch and others would prefer an established starter. To each their own! 😉
@@DesertHavaGarden Because of all the feedings to mature it.
So you use equal quantities of flour & water when feeding your starter?
Correct...but if you want it less liquidy, you can do 1 c flour to 3/4 c water.
You said .... “I take a cup of flour, and mix it with an equal amount of water”. Is that equal volume? Or equal weight? I ask because a cup of water weighs about the same as two cups of flour.
Cup to cup, thanks for the clarification!
Youre thinking about it too much
Just dont let it be watery
Hello! If I am wanting to bake a couple loaves or more a day, to give away, how do you suggest growing my starter from Azure Standard and keeping each batch nice and sour?
Kilah Flores You can feed your starter as frequently as every 6 hours. You don’t want to feed it more than the volume it already is...so if your starter is 1 cup big, don’t feed it more than 1 cup flour + 1 cup water. Then when it is 2 cups in volume 6 hours later, you can feed it 2 cups flour + 2 cups water.
I am preparing for a Farmer’s Market right now so I am growing my starter big enough for 100 loaves on Friday 😬
How awesome!! Thank you. I have enjoyed learning from you!! ♥️
LOVING your sourdough videos, but just a question here, could you just dump the flour and water right into the jar the starter is already in when you feed it? Assuming maybe you're not cuz your jar is so tall? Just thinking it would save a dish to wash, but want to check that there's not some important reason. Thanks!
My understanding is that it is to keep it clean. I don't know if it is because of gross stuff that can grow on the walls of the jar or what, but when dealing with live stuff, I like to err on the side of safety.
@@DesertHavaGarden Makes no difference, just looks better. Clean jar every few days.
Buy bread and feed yourself or your children for a week. Teach yourself and your family to make bread and feed them for a lifetime
What room temperature do you recommend? What if I live somewhere where it’s really hot?
I also live in a hot place, but I keep my air conditioner set at 80 degrees Fahrenheit. I keep the starter in the fridge and allow the dough to rise on the counter overnight. If your room temperature is 85+, you will probably not want to allow it to rise more than 8-10 hours.
Desert Hava Garden thank you for the tip
Enjoyed very much!
Linda DeFeo Thanks for the feedback!
well done
Do NOT pour it down the drain! It turns to concrete in your pipes!
Not true !
Dilute it with water then pour it down
Almost true, it becomes a thick sludge and will block sewage. I would say dump it in the yard waste, or trash can. I use yard waste (Worm bin). Yes Carol not down the drain, if Vincent or jcagy2 wants to put it down their sewage good luck to them
Wonderful video. Thank you!
How do you know when the starter mixture is strong enough to use?
brian rogers When the starter has a nice sour smell, has lots of bubbles within 6 hours of feeding, and has an elastic pull when you stir it, then it is ready to use! Good luck!
Desert Hava Garden Thank you, that helps!
I read that it's ready when you put a small amount in water and it floats.
Do you have a suggested ratio for using the starter in sourdough bread or as a replacement for yeast?
Jerrod Sessler I use 1 cup per loaf or per 2 cups flour. Since I usually do a double loaf, I usually use 2 cups starter and 4 cups flour. I’ve heard many people use half that much, but because starter is less reactive than commercial yeast and I often have more than needed, I use my amounts. Plus I find the flavor is good as well as a good ratio on moisture.
@@DesertHavaGarden You can use less starter, it just takes longer to rise before baking.
Im not understanding the use part. How much starter per cup of flour do you use?
For a long ferment I use 1 c starter to 4-6 cups flour. For shorter ferments like 6 hours, I use 2 to 1 flour to starter.
Desert Hava Garden Thank you 😊
Thank you
Sourdough starter is full of gluten unless you make it solely with rice flour or some other gluten free flour. The people who aren't able to tolerate wheat/gluten starter and wheat bread made with it are more likely to be reacting to the yeast rather than the gluten. I know people who can tolerate sourdough yeast but who react badly to products made with commercial yeast.
hey there! been awhile! after doing this now for 2.5 years, I have a novice question: does sourdough starter activate more quickly the more mature it becomes? maybe it's just me or the time of year or I don't know what but, it seems like my loaves are activating a lot sooner now. and, I like to ferment in the fridge. my more recent loaves seem to take off, even in the refrigerator, whereas they never did before. keep doing what you're doing because we LOVE it! 😃
Also, saw this last night:
ua-cam.com/video/vxil5oAwPMg/v-deo.html
I am DYING to see you put up a video for making this with the bread machine! 😁
I believe a happy, well-established starter will take off better and faster than a newer or less active starter. So glad your loaves are so successful! I’ll look into your video suggestion, thank you!
so, you did not discard anything?
missthunderstormable I do not discard any. I just make it bigger and then use it.
@@DesertHavaGarden i misunderstood earlier, it s discarded when it first grows into a proper starter, but not later.
You mentioned that you use the hard red wheat flour for your starter. Do you not recommend using an organic bread flour for the starter?
Yes, organic bread flour is perfect!
When you feed it, it has to be at room temp. Old timers just leave it on the counter
Thanks for the comment! That works for some people especially if you feed it daily and live at a place with cooler room temperatures. Keeping the starter in the fridge is also an option and keeps an effective starter with lower risk of spoiling.
Remember Exodus 12:15
ITS NOT BACTERIA!!! ITS YEAST!!!