I just watched this again and see that you fed starter on Monday and then baked again Friday without feeding again. I want to make sure I understand well, as I would have fed it again the day before or of the bake. This would be a game changer in not wasting so much. Also, so happy to have your discard recipes and advice as to how to use it. I will be baking more!
I got a sourdough starter going from scratch with fresh milled flour. While we traveled for 2 months this summer it got the orange mold so I had to toss it out. Rather than start over I ordered the Bread for Life starter from Azure and it’s been amazing! They tell you to keep in the fridge and use it cold. It’s worked perfectly for everything I’ve done and it’s so easy! I feed it when I remember and then use it when I need it or when I build up too much and need to get it more manageable. I feed it with fresh milled hard red if I mill for the feed or I just use whatever I’m milling while baking. This series has been so informative and helpful, 2024 was my first year ever doing sourdough anything! Your videos make it so accessible and not intimidating. Thanks Mary!!
Hi Mary😊 You are a fantastic teacher & your joyful smile & enthusiasm just makes what you're teaching so enjoyable!!🤗🍞 Thank you so much for this lesson on maintaing starter in the fridge. I started my starter Jan 2024 & have kept it out & feed it daily, unless we're going out of town, then I stick it in the fridge. I really want to start storing it in the fridge & doing a weeky feed. You have taught me so much with your lesson on yhis subject🤗🍞 Thank you again & I pray you have a blessed week😊🛐❤ Blessings, Cheryl😊
Hello Mary, I was one of those people that asked about switching the starter. I did like you said, however, I didn’t use the portions as I’m just maintaining it right now and not using it till you show us how to make the bread. I have an established starter, so I started with 1 Tbsp of my starter to 1 Tbsp of freshly milled flour. I put it in a 4 oz jam jar and it grew to the top lol I was really surprised I didn’t expect that much growth. I have never had that much growth with all purpose flour. I am so looking forward to making a loaf of fresh milled bread. I’ve been keeping it on the counter, but now I’ll put it in the fridge. Thank you
I’m new to sourdough. I have a starter that is about 1 month old and have been using the discard for waffles, a Dutch baby etc. This was the one thing that I wasn’t clear on. Thank you so much for clarifying this. I have just been keeping it on the counter and feeding it every few days.
I have been using king Arthur all-purpose to feed my starter as it seems to double better but maybe start a sourdough starter from milling as I do mill my own flour for the recipes. The flour pare. But the sourdough starter I add is made for store bought flour so am wanting to use all fresh milled as thinking it would be healthier
On your printable for FMF you talk about soaking the flour. Can you talk about this more in your Q&A, please? Do you always do it or just in certain cases? Thank you again for everything!
Hi Mary Thank you for the video! It's always a pleasure to hear your tutoring and your sweet voice ! So my starter is 1 year old ! I have followed your advice to keep it in the fridge when I don't use it ! It doubles in volume almost every time after a few hours of feeding but never triple for sure! and never gets those amazing huge bubbles that can be seen through the glass of the jar! what brand of all purpose flour did you use for that video please ? Régine 😘
@therosehomestead2 Hi Mary, I noticed that most All purpose flours have enzymes or/and malted barley added. I did some research and found out that they are additives to improve the shelf life, the texture of the flour and to enhance the rise of the dough and therefore may cause a fake rise. I believe that it could affect the nutritional values of sourdough. I know a few people who buy flour from France because they say that the French flour milling industry isn't allowed to add additives to the flour. Also glyphosate (Roundup) spraying is prohibited in many countries but allowed in the US. Hopefully organic wheats isn't sprayed! Please if you know of a brand of all purpose flour that is totally free of additives let us know. Thank you and have a blessed day 🙏! 🥰 Régine
Thank you for this course, I’m learning so much! Would you be able to talk a little about the fineness of flour you are looking for when milling on a stone mill? I am milling on a mock mill and can’t get it finer than a fine sand consistency. Yes, the stones are “clicking” and slightly touching when I’m milling my wheat. My resulting breads are crumbly and gritty without the “chew” I’m familiar with when baking with all purpose flour. I’m thinking of adding a sunflower lecithin to the dough. Your thoughts on it all would be greatly appreciated.
If I am only using my starter once every two weeks (sometimes once a week) to bake bread, would there be a different method to feeding the starter? I am noticing that I never use my start in time and always have to discard so much. You have been helping me so much! Thank you!
My advice is put the starter in the fridge with just a little in the jar. Feed it the day before you want to make bread with just enough to make what you need and a little left over. Leave the starter under with just a few tablespoons of starter until you need it. I think this will be the best method for what you're needing. I hope that helps!
I fill my jar with hot water and stir it around and then dump it outside. Sometimes I do that twice before it is clear enough to wash in the sink. I also soak whatever utensils I used in that jar of water that I dump outside.
Hi Mary, i haven’t been able to use my sourdough starter for a few months now. It has been in the fridge the whole time. I’m just wanting to know should i just throw it out and start over or can i start feeding it again? And if I can start feeding it how should i start? Thank you so much you are the best teacher!!
Hi Mary, I put my starter in the oven with the light on and something happened, it isin’t rising now, it’s been a week and I have been feeding it and discarding but it is still not ready, did I kill my original starter?
I keep my starter in the fridge but I do not use freshly milled flour. I use a combination of whole wheat and all purpose flour with a ratio of 130 grams of flour and water. Do your recommendations still apply to the way I do it? Also, I was not aware that you could use the starter directly from the fridge expect when you use the discard. I also wasn’t aware of using my starter until only a very small amount was left and then feeding it again…..will the ratio I use work? Thank you for sharing all of your videos and all of your sourdough wisdom! 😊. Thanks for your help.
Yes, those ratios will work perfectly. Using it from the fridge is honestly the best method I have eve used and don't plan on changing it. I can use the starter all week and it is just as strong on day 4 or 5 as on day 1!
in between the time that your starter is finished but not ready to use for bread..how often are you feeding/discarding? still in the fridge in between that time?
Again, thank you for a great video Mary. A few questions. My sourdough starter is in a 750ml weck jar. 1. Do you have a recommendation for a larger jar that has a seal? I like the idea of baking in between with discard, but i wont have much if I use the small jar. 2. How do you handle it if you are making a loaf and you are a bit short on starter?
First answer is a weck jar and use the seal that comes with the lid. Mine came with 2 lids that had rubber seals on them. The next answer is that I just use what I have, ha ha! And, honestly, it always turns out.
Mary - do you happen to have a roast beef crockpot recipe that only uses all natural ingredients and no "packets" involved? I need to be able to make it with all natural and organic ingredients so if I can find a recipe for that, then I can figure out the organic side of it from there. Also looking for other crockpot recipes that include all natural ingredients as well - no packets. Mostly looking for Roast Beef, White Chicken Chili, Cajun Chicken Pasta, Soups..., etc. - the main popular ones shall we say. Or at least, the popular southern style dishes. HA!)
I’m more confused. You are feeding, rising, and putting in the fridge. At t 13:45 mark you write “I not put my starter straight in the fridge after feeding and find that works even better.” I don’t know what that means.
Sorry for the confusion! I was saying that lately I've been feeding my Starter and putting it straight in the fridge after feeding and using it from the fridge. Either method works just fine. You can feed it, let it get bubbly on the counter, and then put it in the fridge or you can feed it and put it straight in the fridge. I hope that clears it up.
So my questions were answered except one..about what wheat berries do you use ..do you think makes best starter..?..I have severall..I have kamut..Spelt..Hard and red whaet and even soft wheat?
Do you wash your starter down the drain? I see you putting things in the sink. I always wipe everything into the garbage. I am too afraid to sink starter.
No, I don't put it down the drain. I usually lay things in the sink and then fill up a bowl of soap water to do a pre-wash and dump that water in the compost before washing everything.
Thank you Mary, I am looking forward to next week’s discard recipes. I am so excited tomorrow I get my first batch of Hard White Wheat from Azure! This whole process has been so much fun.z❌🍞🥖👏🏼
I’m still a bit confused with whether you put it straight in the fridge after feeding or do you let it activate on the counter first and then put in the fridge? Does it matter?
Thank you so much Mary! You are truly a blessing 🙏
She is!!❤❤
I just watched this again and see that you fed starter on Monday and then baked again Friday without feeding again. I want to make sure I understand well, as I would have fed it again the day before or of the bake. This would be a game changer in not wasting so much. Also, so happy to have your discard recipes and advice as to how to use it. I will be baking more!
It's true! I keep using it until it needs fed again.
@@therosehomestead2🥰
I ordered the spurtle. It works great! Thank you for this series. You speak and teach at a good pace for me ❤
I got a sourdough starter going from scratch with fresh milled flour. While we traveled for 2 months this summer it got the orange mold so I had to toss it out. Rather than start over I ordered the Bread for Life starter from Azure and it’s been amazing! They tell you to keep in the fridge and use it cold. It’s worked perfectly for everything I’ve done and it’s so easy! I feed it when I remember and then use it when I need it or when I build up too much and need to get it more manageable. I feed it with fresh milled hard red if I mill for the feed or I just use whatever I’m milling while baking.
This series has been so informative and helpful, 2024 was my first year ever doing sourdough anything! Your videos make it so accessible and not intimidating. Thanks Mary!!
Great video! I am looking a maintaining and using my starter in a whole new light now. Much appreciated
Hi Mary😊 You are a fantastic teacher & your joyful smile & enthusiasm just makes what you're teaching so enjoyable!!🤗🍞 Thank you so much for this lesson on maintaing starter in the fridge. I started my starter Jan 2024 & have kept it out & feed it daily, unless we're going out of town, then I stick it in the fridge. I really want to start storing it in the fridge & doing a weeky feed. You have taught me so much with your lesson on yhis subject🤗🍞 Thank you again & I pray you have a blessed week😊🛐❤
Blessings, Cheryl😊
Merci +++!!!
So useful vidéo !!!
Blessings +++!!!
Hello Mary, I was one of those people that asked about switching the starter. I did like you said, however, I didn’t use the portions as I’m just maintaining it right now and not using it till you show us how to make the bread. I have an established starter, so I started with 1 Tbsp of my starter to 1 Tbsp of freshly milled flour. I put it in a 4 oz jam jar and it grew to the top lol I was really surprised I didn’t expect that much growth. I have never had that much growth with all purpose flour. I am so looking forward to making a loaf of fresh milled bread. I’ve been keeping it on the counter, but now I’ll put it in the fridge. Thank you
I’m new to sourdough. I have a starter that is about 1 month old and have been using the discard for waffles, a Dutch baby etc. This was the one thing that I wasn’t clear on. Thank you so much for clarifying this. I have just been keeping it on the counter and feeding it every few days.
Very helpful, thanks Mary! Really enjoying your course! Perfect time of year for me to (finally) get going on learning all about sourdough 😊
Thankyou this is great info!
Thank you!! Your recipes and videos have really helped me get my sourdough game stronger!!
Thanks Mary. As always you’re so helpful.
A very informative and interesting video❤
Very helpful, thank you very much!
Great video!
Thanks!
Thank you so much!
Maybe in the future you can talk about your kitchen compost...what you compost and the steps to go through...
I have been using king Arthur all-purpose to feed my starter as it seems to double better but maybe start a sourdough starter from milling as I do mill my own flour for the recipes. The flour pare. But the sourdough starter I add is made for store bought flour so am wanting to use all fresh milled as thinking it would be healthier
I am looking forward to the discard recipes!
On your printable for FMF you talk about soaking the flour. Can you talk about this more in your Q&A, please? Do you always do it or just in certain cases? Thank you again for everything!
Yes. I will. I will also be going into some detail on the video where I bake the loaf step by step.
Hi Mary
Thank you for the video!
It's always a pleasure to hear your tutoring and your sweet voice !
So my starter is 1 year old ! I have followed your advice to keep it in the fridge when I don't use it !
It doubles in volume almost every time after a few hours of feeding but never triple for sure! and never gets those amazing huge bubbles that can be seen through the glass of the jar!
what brand of all purpose flour did you use for that video please ?
Régine 😘
I use Central Milling Organic flour from Amazon, or King Arthur all purpose from my local store in a pinch.
@therosehomestead2 Hi Mary, I noticed that most All purpose flours have enzymes or/and malted barley added. I did some research and found out that they are additives to improve the shelf life, the texture of the flour and to enhance the rise of the dough and therefore may cause a fake rise. I believe that it could affect the nutritional values of sourdough.
I know a few people who buy flour from France because they say that the French flour milling industry isn't allowed to add additives to the flour. Also glyphosate (Roundup) spraying is prohibited in many countries but allowed in the US. Hopefully organic wheats isn't sprayed!
Please if you know of a brand of all purpose flour that is totally free of additives let us know.
Thank you and have a blessed day 🙏! 🥰 Régine
Thank you for this course, I’m learning so much! Would you be able to talk a little about the fineness of flour you are looking for when milling on a stone mill? I am milling on a mock mill and can’t get it finer than a fine sand consistency. Yes, the stones are “clicking” and slightly touching when I’m milling my wheat. My resulting breads are crumbly and gritty without the “chew” I’m familiar with when baking with all purpose flour. I’m thinking of adding a sunflower lecithin to the dough. Your thoughts on it all would be greatly appreciated.
There will be a bonus video soon just about getting super fine flour from a stone mill. Hopefully, it will help!
Ok I think I get it now about the starter I should have listened to the whole thing before I ask. LOL
If I am only using my starter once every two weeks (sometimes once a week) to bake bread, would there be a different method to feeding the starter? I am noticing that I never use my start in time and always have to discard so much. You have been helping me so much! Thank you!
My advice is put the starter in the fridge with just a little in the jar. Feed it the day before you want to make bread with just enough to make what you need and a little left over. Leave the starter under with just a few tablespoons of starter until you need it. I think this will be the best method for what you're needing. I hope that helps!
Rose I heard you talking about a stronger starter? what does that mean? is it the old a starter is better tasting?
What will washing starter into the sink do to my drain?
It will eventually clog the drain. Sourdough starter dries so hard and thick.
I fill my jar with hot water and stir it around and then dump it outside. Sometimes I do that twice before it is clear enough to wash in the sink. I also soak whatever utensils I used in that jar of water that I dump outside.
How will I know when my starter is ready to use to bake bread after discards and feeding ?
After a few weeks of it being used and fed, it should be ready to rise a loaf of bread.
Hi Mary, i haven’t been able to use my sourdough starter for a few months now. It has been in the fridge the whole time. I’m just wanting to know should i just throw it out and start over or can i start feeding it again? And if I can start feeding it how should i start? Thank you so much you are the best teacher!!
I would just take it out and give it a feed to see if it comes back to life. They usually do!
@@therosehomestead2 Thank you!!
Hi Mary, I put my starter in the oven with the light on and something happened, it isin’t rising now, it’s been a week and I have been feeding it and discarding but it is still not ready, did I kill my original starter?
How old is it?
I keep my starter in the fridge but I do not use freshly milled flour. I use a combination of whole wheat and all purpose flour with a ratio of 130 grams of flour and water. Do your recommendations still apply to the way I do it? Also, I was not aware that you could use the starter directly from the fridge expect when you use the discard. I also wasn’t aware of using my starter until only a very small amount was left and then feeding it again…..will the ratio I use work? Thank you for sharing all of your videos and all of your sourdough wisdom! 😊. Thanks for your help.
Yes, those ratios will work perfectly. Using it from the fridge is honestly the best method I have eve used and don't plan on changing it. I can use the starter all week and it is just as strong on day 4 or 5 as on day 1!
Thank you so much and for making the process so very easy to understand! Looking forward to more of your videos! 😊
in between the time that your starter is finished but not ready to use for bread..how often are you feeding/discarding? still in the fridge in between that time?
I will use it a 2-3 times a week and feed at least once a week.
❤
Rose why do I sometimes have a crust on my new starter?
Sometimes, especially in a really dry environment a skin can form on top. It's just dried out.
Again, thank you for a great video Mary. A few questions. My sourdough starter is in a 750ml weck jar.
1. Do you have a recommendation for a larger jar that has a seal? I like the idea of baking in between with discard, but i wont have much if I use the small jar.
2. How do you handle it if you are making a loaf and you are a bit short on starter?
First answer is a weck jar and use the seal that comes with the lid. Mine came with 2 lids that had rubber seals on them. The next answer is that I just use what I have, ha ha! And, honestly, it always turns out.
@therosehomestead2 thank you. Is it the 1.5 liter weck that works for you?
@juliewirtel7706 yes, it is.
@@therosehomestead2 oh and I love your answer about being short on starter. 😊
Mary - do you happen to have a roast beef crockpot recipe that only uses all natural ingredients and no "packets" involved? I need to be able to make it with all natural and organic ingredients so if I can find a recipe for that, then I can figure out the organic side of it from there. Also looking for other crockpot recipes that include all natural ingredients as well - no packets. Mostly looking for Roast Beef, White Chicken Chili, Cajun Chicken Pasta, Soups..., etc. - the main popular ones shall we say. Or at least, the popular southern style dishes. HA!)
I don't have one, but this one is from Farmhouse on Boone and uses only natural ingredients: www.farmhouseonboone.com/beef-stew/
I’m more confused. You are feeding, rising, and putting in the fridge. At t 13:45 mark you write “I not put my starter straight in the fridge after feeding and find that works even better.” I don’t know what that means.
Sorry for the confusion! I was saying that lately I've been feeding my Starter and putting it straight in the fridge after feeding and using it from the fridge. Either method works just fine. You can feed it, let it get bubbly on the counter, and then put it in the fridge or you can feed it and put it straight in the fridge. I hope that clears it up.
@ Yes it does! Thank you!
Mary what wheat berries do you use to feed you sourdough,starter - hard wheat ect..?
I use hard white, Einkorn, or really any hard wheat.
@@therosehomestead2 thank you..just milled some flour and added it or took some out and added the milled flour and will go from there..
So my questions were answered except one..about what wheat berries do you use ..do you think makes best starter..?..I have severall..I have kamut..Spelt..Hard and red whaet and even soft wheat?
I use any hard wheat variety to feed mine and it does great.
@@therosehomestead2 Thanks Mary
Do you wash your starter down the drain? I see you putting things in the sink. I always wipe everything into the garbage. I am too afraid to sink starter.
No, I don't put it down the drain. I usually lay things in the sink and then fill up a bowl of soap water to do a pre-wash and dump that water in the compost before washing everything.
Thank you Mary, I am looking forward to next week’s discard recipes. I am so excited tomorrow I get my first batch of Hard White Wheat from Azure! This whole process has been so much fun.z❌🍞🥖👏🏼
I’m still a bit confused with whether you put it straight in the fridge after feeding or do you let it activate on the counter first and then put in the fridge? Does it matter?