How to Maintain a Sourdough Starter with NO FEEDINGS and NO DISCARDS - Sourdough Starter Maintenance
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- Опубліковано 16 тра 2024
- Learn How to Maintain a Sourdough Starter with NO FEEDINGS and NO DISCARDS ➡️SUBSCRIBE: ua-cam.com/users/marysnest?sub... ➡️➡️➡️Order My New Book: THE MODERN PIONEER COOKBOOK: marysnest.com/my-cookbook/
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➡️TIMESTAMPS:
0:00 Introduction
1:26 Daily Sourdough Starter Feedings Method
2:36 Weekly Sourdough Starter Feedings Method
3:33 Dehydrated Sourdough Starter Method
6:55 NEW METHOD - No Feedings No Discards
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Hi Sweet Friends, Today, I want to share with you How to Maintain Your Sourdough Starter with NO FEEDINGS and NO DISCARDS ➡️SUBSCRIBE: ua-cam.com/users/marysnest
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No Knead Bread: ua-cam.com/play/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N.html
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Thanks for watching! Love, Mary
I hated the thought of discarding sourdough starter, so I experimented. I started and maintained the process using 1 heaped teaspoon of all purpose flour and 1 teaspoon of water, once a day. I have a cold kitchen and therefore the full yeast formation took about 2 weeks but was strong. When I baked bread, I calculated how much flour and water to add to the starter for the process. This method developed a very quick, active starter for use in bread baking. The sour taste was minimal, the bread had bubbles and I discarded nothing.
Thanks for this latest video. To have a dry starter in the refrigerator, fed and activated once in 6 weeks (I'll probably experiment with its longevity) is fantastic!
Living in Australia, I used your method to create a starter using whole wheat flour that has been sprouted and then ground into flour. To my surprise it started to bubble the very next day. Does this mean it's ready to use? The temp is about 70 degrees F outside. I have continued the feeding and it's now about 3 days. Your advice would be appreciated. Kindest thoughts,
Anna
So where's the link in the pinned comment to that video you talked of being there?
Thank you for the info and I was trying to find the link to the original video you said you would put in the description and cannot find it. Can you please add the link to Annya’s video?
@@Gorkilein I cannot find it either!
I actually freeze my starter when I go through periods of not wanting to do sourdough breads. I feed it then put in the freezer. When I want to bake with it, leave in the counter overnight, lightly feed then it is ready the next day. I have had this starter for over 25 years and it always works.
So good to know!!!
Thanks for sharing this 😍
Me too!
Hi Happy Chick! Thank you for sharing! I am new to sourdough starter, but with Mary’s help😘, I am currently the proud owner of a new starter!!🥰🧑🍳 I have a couple questions I hope you can help. I would assume when storing the starter for any length of time when not baking (fridge OR freezer) it is ok to completely cover the jar with a seal? I am using a mason jar. When you remove your starter from the freezer and let it stay overnight on the counter, I would think it is still frozen when you lightly feed it prior to the next day usage? Is it just sprinkled on top and mix what allows to mix? I’m sorry for all the questions. Thank you so much for any assistance! 🧡
Does it change the flavor profile or activity much?
I have had a sour starter in my frig that I forgot about for 9 month. The top was covered with a layer of hooch liquid, I stirred it in together, started feeding, and 2 days later baked with it. Turned out perfect. So forgiving!!
I'm glad to read this! I have had one in my fridge for 2 months and had never baked with it and wondered if it was still good. It was VERY active prior to refrigerating!
Hooch?
Hooch is a grey liquid that forms at the top of the starter in the jar when it sits undisturbed. Don’t get rid of it. Your starter hasn’t gone bad. Stir it in when you’re ready to bake bread.
do we need to close the cover or give some space for air? thanks
@@saabohanniwilma2181 i screw on the lid and keep it refrigerated
I've left my starter (100% hydration) in my frig for weeks/months & never had a problem. It's stayed fresh & usable for about 30 years. Your method is basically the process pioneers followed as they traveled westward to preserve their sourdoughs! Thanks for sharing with others.
Ive heard that. Even if there is a dark hooch liquid on top you just stir it in then feed and let rise.
I'm so glad you shared this. My oldest son was out of state in college and learned to bake sourdough bread. He talked about wanting to make and keep his own starter but felt like his life was too busy. Plus the flour expense was a factor for a college student on a strict survival budget. College is almost over now and he has just relocated and is super busy with a great new career. This will be wonderful for him. Plus... This might just enable him to dry his starter and then bring it with him for a visit and teach his mama how to make sourdough bread!!! Both of my son's are bread bakers and I've never made a single loaf of fresh bread. I really, really, really want the experience of learning from my boys.
WOW!! This is so great that he started baking sourdough bread!! Hope this starter method helps. Love, Mary
@@MarysNest Hi Mary. The other day I attempted to make sourdough starter for the first time ever. I bought Dark Rye Flour a while ago (last year ☹️). What I noticed when I placed it on top of my fridge were bugs crawling. They were so creepy. Needless to say I tossed it.
I then tried again with the same flour over the weekend and I got activity the next day (I live in Jamaica) but then no activity after. Today when I checked it I saw more bugs. Some looked dead and one alive. So I tossed it once again.
Long story my question is: do you have any tips to prevent flour bugs? Also I don't use air conditioning so any tips on doing a starter in the Caribbean? It's hot and humid.
I really want to explore making my own Rye starter. I once heard that bugs don't go into whole wheat flour, is this true?
@@tiehara Keep your flour in a air tight container.
@@tiehara Air tight container with a few bay leafs, or freeze the flour for a few days and that should kill the bugs. Hope you are managing your sour dough
Thank you for sharing that story, have you been able to bake with your boys yet?
The dehydrated starter is pure genius and so is the dry flour method. Had I known this a few yrs ago I could have saved Seymore's life. lol Yes, I name my starters. Thank you, Mary. I'm naming the next one after YOU. :o)
Hahaha. I named my starter Jane Seymour. Mix between the medicine women and little shop of horrors. Lol
@@WillowWolf714 Now I'm gonna have that song in my head...Suddenly Seymore lol :o)
@@tonithenightowl1836 hahahaha
I had shared some freshly fed sourdough starter, with my sister in law on a Saturday. She gave it her first time feed, on Sunday morning, left it sitting on her kitchen counter, and went off to church. She came home to starter, across her counter, down the cabinet front, and puddled on the floor. They can turn beastly, given just a bit of a chance.
🎉🎉🎉 i am thrilled to find this!!!! Thank you!!!
I've left my starter in the fridge for 3 months and it still worked.
I’ve been doing her method for sourdough starter, it’s been the most easiest starter I’ve ever made. The bread comes out with a beautiful rise. Both of you are my favorite gals on UA-cam 😊
Thank you so so much. I actually watched both videos ❤
Thank you Mary. This is the answer I needed! Drying the starter out.
Thank you Mary, always so precious.
Mary, I just love you. Thank you for this video!
THANK YOU for this and for the timestamps!!
What a great tip!
Thank you, Mary! This has been a game changer for me!
Educational. Thank you.
Thank you!!!
I appreciate your videos! You have taught me so much! Thank you! ❤
I'm so happy about dehydrating it! I need to do it. Thank you so much 💞
The best video to explain!! Thank you so much!!
I've recently found Anja's channel and she's wonderful!
OMG! Thank you Mary!!! This is fabulous! Been keto for four years and miss my starter. I had to get rid of it. Like you I never threw away the discard because I deemed it so valuable and would use it in recipes which meant eating higher carbs. Now I can have my sour dough bread again on very special occasions!We learn so much from you. Also glad that you are so humble enough to still learn from others too even though you have so much wealth of knowledge yourself!
I have left my starter for months and after a couple of feedings it's ready to use. I do like this method and will definitely try it. You explained it so well!
As soon as I saw the crucifix and statues, I knew this would be my favorite channel ;) Instantly subscribed! I am looking forward to seeing your other videos
Same here!
Thank you! With this video you have answered so many questions a lot of us newbies have. 😊
Great video! I'm always researching ways to make sourdough starter. I will be trying this for sure. Thank you 👍🤗
This is great, Mary! Thank you for your explanation of the dry method. I am anxious to try it this summer when I have more time and can play with it 😊
Great follow up to Anja’s video. Great to have found you too! 👏🌹🇦🇺✌️
Hello from San Antonio, tx. My granddaughter wanted to learn how to make sourdough this summer the starter came out wonderful. three attempts she got the bread right and very wonderful. she was so proud. Thank you for another wonderful video
Very nice!
I love you Mary 🥰
Mary you are such a sweet soul! Love your videos so much. Glad to have watched this one. 😊
You have got a wonderful smile. From today onwards I will try to keep smiling while talking, as I realized smile makes everything so pleasant. 😊
I like this idea.
I like her idea 👍
Very useful, thank you.
Thanks, I will try this!:)
I think this is probably the best sourdough starter video I've watched. I watched your friend's video but found your explanation and "wild" sourdough experience was the best help to me. God bless you and thanks. I look forward to watching your videos on using your sourdough starter and using my own.
I love her. That's how I learned to keep a starter
Brilliant idea!! I'm new to this and am also a full time RV’re! Very limited space.
Terrific video. Thankyou for the detailed explanations. 🙏🏼
Here I am binge watching your videos! Note pad and pen! I have learned so much on this Sunday afternoon. thank you so much. May the Lord continue to bless you😉
Dehydrated sourdough, I have to try that. Excellent information without much fluff. 👍🏾 Great job Mary
Wow! I always wanted to have starter on hand, but didn’t want to fool with feeding it These are great ways to have it on hand. Thank you!! ♥️❣️🙏🏼❣️♥️
Wonderful ! Because to be honest, eating kefir and sourdough recipes every day (or even ery week) has been making me feel like I am in the Groundhog day movie ! I know I know it's not a bad problem to have!
Thank you for your video. I too came across the video you’re talking about, and before watching you I was a sceptic but definitely throwing some of my starter off to follow the method mentioned……👍🏻 thumbs up!
Beautiful seems that it tastes delicious. It looks like it's really dense.
Thank you Mary -- this is awesome!!
Glad you like it!
Great idea!
WOW!!! This is awesome. Feeding the starter everyday when I only baked every other week at most was exactly why I gave up keeping a starter. Now I can get a new starter going and keep it going in this way. MUCH SIMPLER!
Yep..I saw her method…soooooo easy and delicious…no stress…❤️
Wow,, I love the insurance part,, I'm gonna work on that 👍👍 dehydrated
I also watched on you yesterday making sourdough bread starter! I think I found the way I want to go with it I like her method simple and Sweet! But I also appreciate your tips and all the other UA-camrs that have tips and tricks! Thank you!❤
so glad to see this. I've always wanted to bake sourdough, but knew I wasn't going to bake often enough to mess with the starter on a frequent basis. I'm looking forward to making a starter and baking some bread using this less time/labor/material intensive method.
I just adore you! Thank you so much for your tips and recipes! You seem like such a sweetie! ☺️
I have been using Anja’s method for almost 2 years now. The starter has sat in the fridge for 6 month or so and have been able to revive and bake my bread.
I used her method to create the starter with apf and buttermilk, then another UA-camrs technique of just putting it in the fridge unfed for how ever long. (I've read this can last 6 months like this) I've not used it yet but now it's there and ready to be fed when I'm ready to make my first loaf. Once I do use it though, I'm going to dehydrate a bit to keep on hand.
I am so grateful and thankful for you and your channel. Nobody can explain things as well as you my SWEET FRIEND!! Funny thing is I watch the Gable homes video yesterday, before watching your video and I understood most of it, but you clarified so much!! Wanted to hear the different ways to use it. Not just that particular way. You have did that so perfectly in this video!!
Love, love, love you Mary 😘
Thank you so much for sharing this!
You are so welcome!
This is awesome! This helps me a lot!
Oh Linda, I'm so glad! Love, Mary
I started my starter 13 days ago. Thank you for the information on dehydrate into chips. I enjoy watching because you give good tips. Thank you.
This is how I maintain my sourdough!😊
Thank you for these sourdough videos. Thank you for this video, especially the little tidbit that one cup of starter is the equivalent of one packet of active dry yeast. I was wondering about that very thing.
Thanks
Thank you so much for this video! I’m one of those people who doesn’t make sourdough bread that often basically because I’m the only one in the house that eats it and not very quickly. 😊
Thank you so much!! New subscriber here.
this was so much fun. Thank you to you and Anja too. Fantastic!--I will try it
I am so glad you like this method ~ Anja
Thank you for this very informative video I am going to make a starter today using Einkorn flour. I will follow your recipe for the starter.
Thanks again Mary. I kept this earmarked for when I needed to leave the starter unfed for a long time. Going away for 5 weeks over the Christmas period so I have just prepped a bit of my starter to dehydrate and the rest I’ve stored away in the fridge with excess flour.
Fingers crossed
❤
Mary I just love logging into UA-cam and seeing a new video from you!!! You are a wealth of knowledge and have such a pleasant disposition! Continued blessings to you and your family!
Oh Kelly, Thank you SO much for the kind words!! You made my day!! Love and God Bless, Mary
@@MarysNest Aww you made my day by responding! My pleasure, and many hugs and love to you!
Glad to find you
WOW, what a great tip for sourdough starter! LOVE IT...!!!
Glad you liked it!
@@MarysNest It's wonderful! I used to feel so much pressure to have to bake something every week. Now I can relax a bit. :) Sometimes we just don't eat much bread, so sometimes I make "mini loaves" (4 loaves being equal to one large loaf) and make 8 of them all at once, freezing at least 5-6 of them in double bags. Sometimes that can buy me a few weeks..
I love this! ❤️. I'm going to have to make a new starter, because I let my other one go... well, that won't happen again!
Love your video
Thanks Mary. I've been baking using sourdough starter for a few years now but was confused by some of the terms and descriptions used on some websites and FB sourdough groups. However, this video sets it all out in plain English with no fluff or faff. It turns out that my methods have evolved over this time to become very similar as yours. I'm going to try the super dry 6-week storage method you describe here. I also love the way you aren't too fussed about precise weighing or being fussy about which flour to feed your starter with. I guess this comes with experience or in my case trial and (many) error(s) ;-)
Thank you so much for sharing this and I'm looking forward to exploring the rest of the videos in your channel.
Love your channel .have you ever fed your sour dough started with nut flours or bean flours . I’m just getting into this new way of life and fermentation is a big part of gut health .thanks for being such a good teacher .
Love Anja method as you can really forget about it, so easy x
Yes, so easy! Happy sourdoughing ~ Anja
Thank you so much for all you do and thank you so much for referring The Gabled Home! What a great channel. Now I have 3 favorites!!!
Wonderful!!
Thank you both so much 💛 ~ Anja
Anja is the reason that I FINALLY decided to try making sourdough.
Thank you for the hint on how to painlessly maintain sourdough starter. Went to Our Gabled Home channel.What a lovely channel. Made her Sourdough Lemon Cake (delicious) and then floured the rest of my starter and put in frig. Looking forward to trying it again in a few days. Love your detailed videos. Have a traditional foods kitchen 99 percent of the time. Between your excellent videos and the Traditional Foods cookbook I am creating a much healthier kitchen (love all the new flavors and challenges). Thank you. Be well.
Fantastic!! Thank you
Glad you liked it!
Thanks!
WOW!! Thank YOU!!
I found the mix starter to be the best for me aswel.
Oh..Mary.What a wonderful video. Starting to get my courage up to try again..
Thank you
Hi Pamela, You can do it! Love, Mary
I did the just add flour and make a dry ball and put it into the refrigerator, technique. It was left for over 6 months. When I went to make bread I rehydrated the sourdough and fed it, then left for 12 hours +/- and it rose well. Made the perfect bread. Great procedure.
Anja's starter sounds so convenient. TY!
It is! Happy sourdoughing ~ Anja
Finally made it to the end of your Sourdough Playlist! :D I enjoyed it very much, and learned a lot! You have a very good personality and teaching method. Thank you very much. Ironically, I think this may have been one of the first videos of yours I saw :D I saw her video previously. I've been using this method for a while now, and it's been working really good, and allows for a lot of flexibility if you're not baking every day, and I've fed it with bread flour, all purpose (I think), rye, and whole wheat, and haven't had a problem yet. I think the longest I've had it sit in the fridge was about 2 weeks before I made another sourdough loaf, no feeding or discards, no problem :)
God bless!
Thank you so much!!! My grain mill will arrive this week, (after being on back order since 10.6.23! I'm sure that it's cured me of instant gratification syndrome! lol). I can't wait to make all of your fabulous bread recipes. You are such a fountain of information and kitchen wisdom and I am thrilled you are sharing it with all of us. We Love sourdough.
Just in time information! We fo on vacations in August for 2 weeks and I was asking myself " what to do with my sourdough " ... thank you !
Oh Marina!! I am so happy this can help out! Have a wonderful vacation!! Love, Mary
I was wondering if you made a book about sourdough? You have so much information and I would love to have it all in a book. I so enjoy your videos.
Hi Debbie, Not yet!...but maybe one day! Thanks for the inspiration and the kind words!! Love, Mary
Just love your videos. Not only your creative practical and informative skills, but your very genuine cheerfulness are gifts to us everyday. I find myself smiling through your presentations. I love when your voice sounds like you are just on the verge of laughing. So, bless you for sending such beautiful energy out into the world. Your smiles are a comfort and joy. Have a blessed day.
Thank you SO much for the kind word!! So glad you’re here!! Love, Mary❤️😘❤️
I saw the video you are talking about and thought now that is a process I can follow. I can't imagine babysitting a sourdough starter on a daily basis. I'm glad to see you try this and report back your results. Interested bakers should definitely check out her video too. 😂❤
I’m currently following Anja to make my sourdough starter, the one with buttermilk, caraway seeds, flour. I keep it in in a kombucha wrap (Amazon) as our home is kept on the cool side and my first two attempts failed with mold 🤷♀️🤦♀️. Two days in and it’s starting to growing with a few bubbles. I’m stirring to get air in daily. We’ll see.
I just saw Our Gabled Home's video a few days ago!
I'll do that. Thank you. I've seen people using an baking stone to pop the bread onto after flouring (but a baking sheet can work, too), then put the base part of a large oven pan, cassarole dish, and the like, over the top of the bread, removing it for a crust at the end. Just a little tip.
This sort of sounds like feeding the starter with multiple weeks worth and then having a ton of starter in the end, more than you can use, as if you'd do without discarding but feeding. But the fridge just slows it down and the hydration comes when used. But still useful idea. One no discard method I saw started creating the starter with mere grams of flour so you wouldn't have to feed it much so you wouldn't have to discard before it's ready to use. Another convenient method for people who dislike throwing away a lot of food, especially now that it's gotten expensive
Thank you Mary for all your videos, I watch them over and over, your amazing and such a pleasure to watch .I just orderd your book and can not wait till it comes. I have a Harvestright home freeze dryer , do you think the sourdough starter would be ok to freeze dry?
Hi Mary Thank you 💖💖
Hi Valerie, You are so welcome! Hope you are doing well. Love, Mary
FANTASTIC.
Glad you think so!
I love it when my husband has discard left! I make pancakes and waffles then, they are the best!
It's so good!