A cheap top for your sourdough starter once you have it going is wipe down the lip of jar and simply place a coffee filter on top of your jar and secure it with a rubber band or the ring of your canning jar. A friend of mine who works for a sourdough company told me to do that so that my glass jar doesn't break in the fridge of it gets too much gas trapped in it while I'm storing my starter.
Jill, thank you! I created my starter this past Saturday, 11-11-23 (Veteran's Day!), using your recipe. I'm on Day 3 and she is already super active. I love this recipe! Simple and it works! I've had a couple of starters in my life -- I'm 70 after all. I cannot wait to make bread with my new starter. I plan to name mine "Jill" and I hope that doesn't offend you. I mean it as respect. You are a such wonderful, inspirational and helpful person! Thank you!
Thank you for doing this without a scale. Every recipe I researched insisted I buy a scale. You're the ONLY one I could find without me having to go buy a scale
Scales definitely help here just because it's hard to get a 100% accurate flour measurement with cup measurements. You can do it without but results may be more varied in flavor and levening power
That’s because baking is better done by weight (grams) than by volume (ml). It’s an American thing, that’s why you will find yourself needing a scale with lots of recipes
I absolutely LOVE this video! You make it seem so much easier than others I’ve seen. I’m on day 2 and my starter is already pouring over the edges. Can’t wait to bake in a few days.
How very kind of you to share this with us, Jill. I'm still working on making regular bread from scratch. Once I get that down, I'll try sourdough bread.
I would like to see a video where you show separating your discard..and maybe what you do with it. I read the comments below and see ideas. I am a visual learner. With that being said,Thank you for all you do for this community.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Summary Day 1. 1 cup whole wheat flour 1 cup filtered water Mix well together, scraping sides. (No dry flour.) and scrape down sides Put a loose lid or saran wrap on top. Set on corner for 24 hrs. Later: Discard half on days 3, 4, & 5. Feed with 1 cup flour/ 1 cup water each of these days. On day 6 we discard by half. Today we discard by half but feed every 12 hours. Keep doing this. On day 7, instead of daily, discarding you could just bake bread. Now you can store in your fridge. Feed your starter every day, of course., leaving on counter to work a bit afterwards.. But, your sourdough shall now be quite forgiving if you should forget to.
You must be reading my mind! I have been talking my husband's ear off about starting or buying a starter. We love Sourdough so much. Thank you for this 🥰
Hey Jill, I’ve been following your recipe/instructions and have been getting magnificent results. The one thing I did change was I used your recipe by half and put the first day’s discards in a separate jar, And still, the two jars are barely enough to contain the starter. Your instructions are excellent, thank you!
Thank you so much for this recipe, my mother in law would do this when she was with us and for the life of me I couldn't figure out why, so now I know why her rolls were always so delicious ❤❤❤
Girl I seen RuthAnn Zimmerman make her bread she said she got the recipe so I jump on here hoping to find a starter so thank you so much it seems to be easy I will start one this weekend again Thanks
Thank you Jill for this video! I tried a few others and they didn’t work but I’m on day 3 and it’s already getting bubbly and has that sour smell 🥳 thank you a million!!! I’m going to be trying lots of your sourdough recipes soon 💗
I find using a coffee filter to cover the jar works really well, I change out the coffee filter every other week or so, or when it looks tattered worn and tired
Hi Jill! I’m on day 5 and my starter is so bubbly and amazing! Thank you for this video 😍 But can you make a video or just respond to this comment on how to maintain your starter in the fridge for people who make bread about once a week on average? I have no idea how to go about that… Thank you ❤
If you keep it in the fridge (I would make sure it matures for about a week first) you will secure the lid entirely, and remove it from the fridge and hour before you feed it and leave it in a warm place. You only have to feed it about once a week when it's in the fridge since the fermentation slows way down.
Jill, I red a FB post frm a woman that had been keeping her sour dough starter in the fridge and one day went to use it without feeding it. I believe she made sour dough pancakes or something like that, but she didn't so anything other that take it out of the fridge and let it come up to room temp. Reading following comments after that, people were saying that you should never just take your starter out of the fridge and not feed it first. It seems that everything with sour dough is trial and error until you find something that works. Go with what you got I say! -Happy Baking!
Made my sourdough starter using your method. Thank you so much for this easy to follow tutorial. Now I’m going to make bread using your recipe you suggested. I even used the discarded started to make waffles! Delish😊❤
It worked!! Thank you so so much. It took me almost 2 weeks, I was about to give up on Sunday and I switched to a container the size of yours and today “Queen Lilibet” (my starter) is thriving.
You make this feel less intimidating. I’ve been wanting to do a starter for a few years but been a bit intimidated as a stay at home/homeschool mom to a 6 and 1 year old for the past 2ish years. Thank you so much!
@WhisperingWillowFarm Everything was great on 2nd day but now it does have alot of little bubbles on top but not rising now, looks runny. Any suggestions???
I’m on day 3 of making my starter from scratch and I can already smell a hint of sour! I was surprised to see so many bubbles in my starter on day 2 no less. Already have a bowl under my mason jar because I have a strong feeling it will erupt very soon. I really enjoyed this tutorial and will revisit come day 5.😊
@@susieyarbrough9845 strong yucky smells means it is starving. I usually equate that smell to fingernail polish remover. Either feed larger amount or feed twice a day. But never forget it is 'sourdough' it will allways have that delicious light sourdough smell.
I’m a little confused around day 7, is that the day you can start using it? Also does this starter replace dried yeast in the recipe? How much to use per 9x5 loaf of bread? Lastly what do you do with it after day 7? Sorry for all the questions but a little confusing toward the end of video.
Love this video! I’ve always wanted to try a sourdough starter. How often do you discard/feed when it is in the refrigerator? How often do you need to use it? I’m going to try it this week with your directions. Thank you!
Thanks lady dude! Ive followed you on Instagram for a couple years and have finally come into a real oven. I was pleasantly surprised when you popped up first on here from just the word sourdough. I knew you more for flowers
Great video Jill. Just a couple of things I figured out when making mine. My daughter was given some starter from a friend, and was just told to keep it in the fridge and feed it once a week with regular all-purpose flour and tap water. Her starter isn't doing much. I started a new batch myself with rye flour and I boiled my tap water first to get the chlorine out of it, then let it cool down and made my new starter with it. Chlorine is in most city water and will kill bacteria including the kind you want in sourdough. I've only just started day 3 and given one feeding since starting it, and the lid of my quart mason jar is already pushing off the top. I fed it yesterday one cup of unbleached bread flour and a half cup of water, so my starter is a bit dryer than yours, but it still quadrupled in size and pushed the lid off. I'm thinking that on my day three feeding today in a few hours from now, I'm going to throw away all but a half cup of the starter and feed it a cup of unbleached flour and a half cup of water again so it doesn't make such a mess. It really doesn't take much of the originals starter bacteria to reproduce and take over the feeding flour. Wish me luck.
You're absolutely right. I would encourage you to use less flour and water when you feed again or you'll have tons of starter to discard again, unless you are trying to have lots of discard for other recipes. Filtered water is a must.
Alright third times a charm, I’m going to try again today with whole wheat. So far have used AP and have only successfully made hooch. 😂 thanks for being so detailed.
I was hoping that I could use AP flour since that’s all I have in my pantry. guess not 😭😭😭 I’m adding wheat flour to my shopping list so I can start this soon
Uwww!! I like you so much!! You made it simple and I just love your personality and energy! Thank you for your help! Excited to see more of your videos! God bless you!💜
I don’t see why not! Since either way you would be discarding and feeding just putting the discarded in a different jar. You should try it and see if it works!
You are totally amazing! I am on day 6 of following your steps. You have made this process so easy and less stressful then what people are making it. Right now my start is following over the jar 😂 it’s super active! I do have a coupe of questions. Once I hit day 7 (tomorrow) I should be able to start bread right? And the. How do I keep it feed after that? Do I leave it in my counter and feed it like am know? Do you put it in the fridge and then when you need it take it out and feed it? Just not sure what the process is after the 7 day maker how to keep it going.
Thank you for the positive feedback. Once your starter is active. You’ll store it in your refrigerator and feed it once a week or every other week to keep active
Silly question but I want to reiterate an unanswered comment from earlier… Instead of discarding half can you simply split your starter in half, essentially exponentially growing your starter until day 7? Either way this looks awesome and I’m so excited to try it!
You can but you have to add equal parts water, flour, and starter every day. By the second feed of day six you’ll be adding 128 cups of flour and water. That’s a whole lot of starter unless you’re opening a bakery. Of course after day 4 you could portion it out and share with fellow bakers with instructions for day 5 & 6. I have had some success starting with 2 tbsp water and flour but still end up with a whole lot of starter.
After watching this beautiful gal’s instructions and recommended ratios - we FINALLY got our starters to properly activate!!! Both Adam & Eve (my husband & I were competing on our mixes) are now in full puffy-mode! WOOOO-HOOOOO! Thank-you Hippie- Chick! You’re the best!
Starting mine today (8/18/24) with rye flour. This is my second (first time using your method/recipe) time trying. The first i had no success. Fingers crossed
Just found you.... .loved your video, and the simple way you make starter! You're so adorable😉 Going to check my supplies and then I'm going to try the recipe, and the sourdough mixing board! My sister is a big Sourdough lover so if I can do this correctly I can share this with her.
My only question is what's after the 7th day? Do you stick it in the refrigerator and feed once a week, or leave it out on the counter and feed every day?
Feed your starter and let it sit out for 2-3 hours then put it in your fridge to store. I've stored mine up to 3 weeks in the fridge. Make sure if you are storing it with the lid and seal that you don't over tighten the ring you want a little bit of gas to be able to escape so your jar doesn't explode from pressure. I store with a coffee filter on top with the canning ring around it to secure it.
@Arely Payan just feed it when you go to make anything that uses a sourdough starter (or of you don't have any discard you can use the remaining left over starter you would have discarded when feeding) I have left mine in the fridge for up to 3 weeks. I probably wouldn't leave it in there any longer than that without feeding it. If you aren't using it very often I would suggest maybe every other week take it out and feed it just to keep it up. But if you are a weekly baker you won't ever have to worry about it going bad. Just make sure you always feed it 1 part starter 1 part water (I use distilled because I'm on city water so it treated) and 1 part whatever flour you are choosing to use.
The next time "IF" I need to make starter, I will use only a 1/4 c. rye flour and 1/4 c. filtered water so there won't be so much discard. I can always add to the jar of starter later if I need more, depending on how much I bake. It doesn't make sense to me, to use so much flour only to throw it away. This is a great video for showing the process. Thank you.
You have to discard to be able to feed again. You discard half of what's in your jar. You can throw away the discard, feed it to animals, or make recipes from the discard. thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
Jake lives in my jar. Sometimes he hang out on the counter and does a little work. Sometimes he gets chill time hangin out in my fridge. But he is a member of this family for sure.
Thank you for the video! Wow what a nice starter! Very informative and you're such a cute little thing, easy to watch. PS, I'm not hitting on you, just southern. Keep smiling, you're beautiful!! And so is your starter!
Quick question...Discard half? What is the measurement! 1/2 cup? 3/4 cup?How do you know how much is half? Feeding measurements: Starter=? Flour=1 cup Water= 1cup Thank you for this video!!!!❤️ UPDATE: MY RATIOS THAT WORK Discard - 1/2 cup Water - 2/3 cup Bread Flour - 1 cup
99% of sourdough UA-camrs over complicate it And have you so filled with anxiety you never do begin. This was a method used before scales. While it feels very overwhelming at the beginning my biggest advise for success is don’t fret, it doesn’t have to be precise. Just eyeball it, the point is not not feed a giant amount because you’d be flooded in sourdough after 7 days and flour poor. If you can’t stomach the waste there are plenty of waffle, pancake, muffins, quick breads etc recipes you can throw it in and eat something scrumptious. Or like today, I let mine get a little weak but still wanted bread, I used a sourdough recipe that also used yeast. Jill keeps it easy as does Farmhouse on Boone. It really doesn’t have to be complicated.
So long as you have a couple tablespoons left in the jar thats all that counts. Personally I let it build up and then use the 'discard' to make something. Pancakes and waffles are super easy and super delish made with sourdough discard.
@@theunsteadysteaderThank you for mentioning something to do with the discard, which otherwise seems wasteful. Another comment mentions feeding discards in a separate jar to perpetuate the process, if you bake often or refrigerate. I'm just looking to make less sour dough. I don't like the taste.
First off thanks. This way more simple than I thought. I have questions. Why do I discard half every time I feed it? Second how much I f the starter do I use when it comes time to make bread? Thanks again
Food science guy here, also butcher, manager and wine maker. Any time you throw away 50% of anything it's a good idea to reevaluate your process. It only has one logical purpose, to maintain a nutrient rich enviroment for the culture but is one hell of a waste. No one since before they had fridges thru the great depression would throw away that much. Every time you add more in it also increases the chance of something bad starting to grow and this almost scales with the amount you add it's not multiplied but it still goes up . Feed it just enough to promote growth, and to store it but not kill it keep it at 37f or slightly above.
Thanks for your opinion but the process works great. When I discard, I use it in a recipe and not throw it away. If you keep feeding and not discard, your starter will grow to a larger size which means you’ll have to feed more often to keep it alive.
So you’re saying NOT to throw any out? I’ve never made a starter. Some ppl discard and some ppl do not. It’s very confusing lol. What is your method if you don’t mind sharing.
@@Hall7318 I think he's saying that adding an entire cup is not necessary. You just need make sure you add equal OR less to your existing starter. In other words if you keep a cup of starter, you could add 1/2c water and flour to feed.
I thought the same, I’m glad she clarified in these comments she uses it for other recipes ! I have cats, dogs, chickens and ducks to give scraps and discarded stuff to, nothing wasted in this kitchen!
Your inexperienced criticism isn't helping anyone and makes you look bad. This is a common practice for home use, not commercial and nothing ever goes to waste as that discard half just means remove it form the starter, I use mine to make gravy and biscuits or start another starter with it to give away or I'll just add it to bread I'm making for the day.
Is the refeed usually done with bread flour instead of all purpose flour? If so, I totally mixed that up at some point because I usually refeed with all purpose mixed or mixed with rye.
You made it so clear and not confusing! Honestly I've done it several times and failed, I have a great one going now and I'm going to make another one using your directions! Thanks for sharing ✨💜Ohh all those air bubbles!!!
Because otherwise you'd have to continue to double the amount of flour and water you're feeding. Think of the discard as a living thing because it really is, if you don't discard half and then feed the 1c of flour and 1c of water, you're only feeding half of its daily serving. It helps keep measurements reasonable and ensures your starter is being well fed, or else it won't grow and bubble. Once you have a matured starter, there are plenty of discard recipes to use :)
Am I understanding correctly that you just throw away the discard? Would it be good for using in anything else? And thank you for the video - seems easy and doable and I really want to try the focaccia bread recipe :)
The discard can be used to start another starter or there are tons of sourdough discard recipes. Here's a link to some of my favorite recipes for discard thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
A cheap top for your sourdough starter once you have it going is wipe down the lip of jar and simply place a coffee filter on top of your jar and secure it with a rubber band or the ring of your canning jar. A friend of mine who works for a sourdough company told me to do that so that my glass jar doesn't break in the fridge of it gets too much gas trapped in it while I'm storing my starter.
Great advice
you taught me something new!!
That is such a great idea lol ❤❤❤ thanks for sharing! I’ve ruined so many towels 🤪
Good idea. Thanks
A paper towel works well too.
Jill, thank you! I created my starter this past Saturday, 11-11-23 (Veteran's Day!), using your recipe. I'm on Day 3 and she is already super active. I love this recipe! Simple and it works! I've had a couple of starters in my life -- I'm 70 after all. I cannot wait to make bread with my new starter. I plan to name mine "Jill" and I hope that doesn't offend you. I mean it as respect. You are a such wonderful, inspirational and helpful person! Thank you!
I too am 70 and just found this tutorial. 09/04/24 If it's okay... I too will call mine Jill! Thanks, mnm💜
The day 5 discard half might make a good gift for an interested friend or neighbor!
Great suggestion
One could also make sourdough biscuits/rolls with the excess. They are delicious!
Thank you for doing this without a scale. Every recipe I researched insisted I buy a scale. You're the ONLY one I could find without me having to go buy a scale
Scales really do help if you're making certain recipes that are really specific
Scales definitely help here just because it's hard to get a 100% accurate flour measurement with cup measurements. You can do it without but results may be more varied in flavor and levening power
lol
The water ratio is off though ! Perhaps why it exploded! 1/2 c is about 50 g..
That’s because baking is better done by weight (grams) than by volume (ml). It’s an American thing, that’s why you will find yourself needing a scale with lots of recipes
I absolutely LOVE this video! You make it seem so much easier than others I’ve seen. I’m on day 2 and my starter is already pouring over the edges. Can’t wait to bake in a few days.
Congratulations and I’m excited for you
How very kind of you to share this with us, Jill. I'm still working on making regular bread from scratch. Once I get that down, I'll try sourdough bread.
How'd it go?
I would like to see a video where you show separating your discard..and maybe what you do with it. I read the comments below and see ideas. I am a visual learner. With that being said,Thank you for all you do for this community.
Yes me too! I was wondering the same thing!!
You can give it to your chickens
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
I have found using a chopstick has been working great for mixing my starter up so far
Great tip!
Best starter video I’ve seen, thank you.
Glad it was helpful!
Thanks so much for this. I thought it was wayyyyyy more complicated but you explained it so well I'm going to give it a go!
You can do it!
Thank you Jill for your faithfulness and patience to us viewers. Blessings on your day Kiddo!🥰🌻🐛💕
What a nice, knowledgeable lady! She explained it all very well, reassured us all that it's difficult to get it wrong. Her enthusiasm is infectious!
Thank you for the positive feedback
I'm only on day 3 and my starter is looking amazing! Thank you for this video, gave me the confidence to try!
You got this!
Summary
Day 1.
1 cup whole wheat flour
1 cup filtered water
Mix well together, scraping sides. (No dry flour.) and scrape down sides
Put a loose lid or saran wrap on top.
Set on corner for 24 hrs.
Later:
Discard half on days 3, 4, & 5. Feed with 1 cup flour/ 1 cup water each of these days.
On day 6 we discard by half. Today we discard by half but feed every 12 hours.
Keep doing this. On day 7, instead of daily, discarding you could just bake bread. Now you can store in your fridge.
Feed your starter every day, of course., leaving on counter to work a bit afterwards.. But, your sourdough shall now be quite forgiving if you should forget to.
Throw away half and replace every day?
@@seliestharvey5170 Yes, that is important.
What about day 2? Do I discard anything on day 2 or leave it and just had the flour and water?
Add*
Is it posible to use a different flour for gluten issue???
You must be reading my mind! I have been talking my husband's ear off about starting or buying a starter. We love Sourdough so much. Thank you for this 🥰
You can do it! Or we sell starter on our website
thewhisperingwillowfarm.com/products/otis-sourdough-starter
Hey Jill, I’ve been following your recipe/instructions and have been getting magnificent results. The one thing I did change was I used your recipe by half and put the first day’s discards in a separate jar, And still, the two jars are barely enough to contain the starter. Your instructions are excellent, thank you!
Thank you so much for this recipe, my mother in law would do this when she was with us and for the life of me I couldn't figure out why, so now I know why her rolls were always so delicious ❤❤❤
Girl I seen RuthAnn Zimmerman make her bread she said she got the recipe so I jump on here hoping to find a starter so thank you so much it seems to be easy I will start one this weekend again Thanks
Thank you Jill for this video! I tried a few others and they didn’t work but I’m on day 3 and it’s already getting bubbly and has that sour smell 🥳 thank you a million!!! I’m going to be trying lots of your sourdough recipes soon 💗
So glad it's working for you
@@WhisperingWillowFarmI do everything same but no bubbles why..%?
This is the BEST tutorial on building a homemade sourdough starter! It worked!!!
Where do I find your free recipes for daily bread and focaccia? Thank you!
Thanks!
Thank you friend 😊. I hope this video was helpful
You made it look so easy! I'm excited to get it started this weekend.
You got this!
I find using a coffee filter to cover the jar works really well, I change out the coffee filter every other week or so, or when it looks tattered worn and tired
That's a great tip! Thanks for sharing
Thank you so much for this easy to follow
Video. I started my starer 3 days ago and its already bubbly and doubling each day.
Thanks again Jill.
You got this!
Just did my first starter, day one! Let’s go!
Yay!! You got this
Hi Jill! I’m on day 5 and my starter is so bubbly and amazing! Thank you for this video 😍 But can you make a video or just respond to this comment on how to maintain your starter in the fridge for people who make bread about once a week on average? I have no idea how to go about that… Thank you ❤
If you keep it in the fridge (I would make sure it matures for about a week first) you will secure the lid entirely, and remove it from the fridge and hour before you feed it and leave it in a warm place. You only have to feed it about once a week when it's in the fridge since the fermentation slows way down.
What if u wanted to make bread every other day? Would I just re-feed it half a cup of water and half a cup of flour every time I use it?
Jill, I red a FB post frm a woman that had been keeping her sour dough starter in the fridge and one day went to use it without feeding it. I believe she made sour dough pancakes or something like that, but she didn't so anything other that take it out of the fridge and let it come up to room temp. Reading following comments after that, people were saying that you should never just take your starter out of the fridge and not feed it first. It seems that everything with sour dough is trial and error until you find something that works. Go with what you got I say! -Happy Baking!
Most simple video I've watch thus far. Thank you! 💖
Glad it was helpful! Let me know how your sourdough turns out
Thanks for that Jill, I had been trying to get one started with AP flour , I’ll get some whole wheat and try again !
All the best Jules 💕
Omg I finally came across a video that is so simple and easy to follow the process. Thanks
Glad it was helpful!
Made my sourdough starter using your method. Thank you so much for this easy to follow tutorial. Now I’m going to make bread using your recipe you suggested.
I even used the discarded started to make waffles! Delish😊❤
So glad you found it helpful
I was wondering if the discarded can be used to make anything else??
@@lucyluu3539 amen, when you waste part of the dough, this takes the joy out of it......
Thank you so much for kicking off my Sourdough journey!!! This video was very helpful.
You are so welcome! Glad it was helpful
Thank you so much! You have made this process so easy!!!
I was looking for the free ebook. I was not able to find it.
It’s on our website thewhisperingwillowfarm.com/products/daily-loaf
It worked!! Thank you so so much. It took me almost 2 weeks, I was about to give up on Sunday and I switched to a container the size of yours and today “Queen Lilibet” (my starter) is thriving.
Oh yay!! Enjoy your sourdough journey
Started my very first "starter" today! Im excited for the process. Thank you!!!
You got this!
same!
@@okaygunnar proud of you
I started yesterday! So excited to bake my own!
UPDATE! Not sure how but I killed mine and am going to try again!
You make this feel less intimidating. I’ve been wanting to do a starter for a few years but been a bit intimidated as a stay at home/homeschool mom to a 6 and 1 year old for the past 2ish years. Thank you so much!
You can do it!
@WhisperingWillowFarm
Everything was great on 2nd day but now it does have alot of little bubbles on top but not rising now, looks runny.
Any suggestions???
Stir in the liquid and repeat the same step
@@WhisperingWillowFarm ok. I will try..
Thank you so much for sharing this with us I have been looking forward to getting your recipe I love your videos have a blessed day
Thank you 😊
I'm gonna try doing this ,you made it look so easy ...thank you.
You can do it!
Thank you for doing all 7 days! Love this video cant wait to watch your others. New subscriber!!
Thank you! Very easy instructions and I finally succeeded making my own starter. Can't wait to try it out.
Wonderful! Welcome to your sourdough journey
I’m on day 3 of making my starter from scratch and I can already smell a hint of sour! I was surprised to see so many bubbles in my starter on day 2 no less. Already have a bowl under my mason jar because I have a strong feeling it will erupt very soon. I really enjoyed this tutorial and will revisit come day 5.😊
Congratulations! You got this
Jill, I’m on day four. Is it supposed to smell like vomit? Yesterday smelled like stinky feet. 🤢
@@susieyarbrough9845 strong yucky smells means it is starving. I usually equate that smell to fingernail polish remover. Either feed larger amount or feed twice a day. But never forget it is 'sourdough' it will allways have that delicious light sourdough smell.
I’m a little confused around day 7, is that the day you can start using it? Also does this starter replace dried yeast in the recipe? How much to use per 9x5 loaf of bread? Lastly what do you do with it after day 7? Sorry for all the questions but a little confusing toward the end of video.
Great video! Fun and simple. I'm on Day 1 and can't wait to bake bread for the holidays. 💐
You got this!
Love this video! I’ve always wanted to try a sourdough starter. How often do you discard/feed when it is in the refrigerator? How often do you need to use it? I’m going to try it this week with your directions. Thank you!
This is always my question, never gotten a clear answer! What do we do next once we’ve made bread??
Once a week once it’s in the fridge
@@Gohappygirl can I use my discard to create a new starter to give to a friend?
Im on day 3 and loving this sourdough journey! Can’t wait to bake my 1st bread!😍 thank you for this great video!
You are so welcome!
Thank you so much!!! I can’t wait to try this!! I’m going to make some focaccia next weekend!!!
We love some focaccia around here
@@WhisperingWillowFarm y’all sure do!! Lol
Thanks lady dude! Ive followed you on Instagram for a couple years and have finally come into a real oven. I was pleasantly surprised when you popped up first on here from just the word sourdough. I knew you more for flowers
😂 you are very welcome. We do lots of things around here. We hope you have all the success on your sourdough journey
Great video Jill. Just a couple of things I figured out when making mine. My daughter was given some starter from a friend, and was just told to keep it in the fridge and feed it once a week with regular all-purpose flour and tap water. Her starter isn't doing much. I started a new batch myself with rye flour and I boiled my tap water first to get the chlorine out of it, then let it cool down and made my new starter with it. Chlorine is in most city water and will kill bacteria including the kind you want in sourdough. I've only just started day 3 and given one feeding since starting it, and the lid of my quart mason jar is already pushing off the top. I fed it yesterday one cup of unbleached bread flour and a half cup of water, so my starter is a bit dryer than yours, but it still quadrupled in size and pushed the lid off. I'm thinking that on my day three feeding today in a few hours from now, I'm going to throw away all but a half cup of the starter and feed it a cup of unbleached flour and a half cup of water again so it doesn't make such a mess. It really doesn't take much of the originals starter bacteria to reproduce and take over the feeding flour. Wish me luck.
You're absolutely right. I would encourage you to use less flour and water when you feed again or you'll have tons of starter to discard again, unless you are trying to have lots of discard for other recipes. Filtered water is a must.
I honestly had no clue you could boil chlorine out of tsp water. Thank you for this!!!
My hubby really enjoyed this video 🥰
Alright third times a charm, I’m going to try again today with whole wheat. So far have used AP and have only successfully made hooch. 😂 thanks for being so detailed.
I was hoping that I could use AP flour since that’s all I have in my pantry. guess not 😭😭😭 I’m adding wheat flour to my shopping list so I can start this soon
Uwww!! I like you so much!! You made it simple and I just love your personality and energy! Thank you for your help! Excited to see more of your videos! God bless you!💜
You are so welcome! Glad it was helpful
Hey question, if you’re discarding half in the early stages, could you possibly use the discarded portion to make other starters?
I was going to ask the same thing.
I came here to ask this very question!
I don’t see why not! Since either way you would be discarding and feeding just putting the discarded in a different jar. You should try it and see if it works!
What do you do with the discard all the time just throw it away while your getting it started
@Pink_berry_farms there are tons of recipes made just for using the discard!
You are totally amazing! I am on day 6 of following your steps. You have made this process so easy and less stressful then what people are making it. Right now my start is following over the jar 😂 it’s super active!
I do have a coupe of questions. Once I hit day 7 (tomorrow) I should be able to start bread right? And the. How do I keep it feed after that? Do I leave it in my counter and feed it like am know? Do you put it in the fridge and then when you need it take it out and feed it? Just not sure what the process is after the 7 day maker how to keep it going.
Thank you for the positive feedback. Once your starter is active. You’ll store it in your refrigerator and feed it once a week or every other week to keep active
You mention a free E book near the end of the video. I don’t see the link below.
Yes, very helpful. Thank you.
I'm glad it was helpful!
Been waiting for this. I’m elated. Now I have an idea of what to do
Thank you so much for this video Willow! You are marvelous. You explain things so well. I will be giving this a go.
Thank you! This was so straight forward and easy. I’ve been so disappointed with my starter. I am trying rye flour to reactivate it!
I am going to start today. And thank you for this video.
You got this!
Silly question but I want to reiterate an unanswered comment from earlier… Instead of discarding half can you simply split your starter in half, essentially exponentially growing your starter until day 7?
Either way this looks awesome and I’m so excited to try it!
Yes you can!
I agree with you, this makes much more sense and makes not as big a mess.......
You can but you have to add equal parts water, flour, and starter every day. By the second feed of day six you’ll be adding 128 cups of flour and water. That’s a whole lot of starter unless you’re opening a bakery. Of course after day 4 you could portion it out and share with fellow bakers with instructions for day 5 & 6. I have had some success starting with 2 tbsp water and flour but still end up with a whole lot of starter.
After watching this beautiful gal’s instructions and recommended ratios - we FINALLY got our starters to properly activate!!! Both Adam & Eve (my husband & I were competing on our mixes) are now in full puffy-mode! WOOOO-HOOOOO! Thank-you Hippie- Chick! You’re the best!
Starting mine today (8/18/24) with rye flour. This is my second (first time using your method/recipe) time trying. The first i had no success. Fingers crossed
You got this
Thank you Jill, for sharing your video on your Sourdo starter.
You are so welcome!
thewhisperingwillowfarm.com/collections/e-books
Just found you.... .loved your video, and the simple way you make starter! You're so adorable😉 Going to check my supplies and then I'm going to try the recipe, and the sourdough mixing board! My sister is a big Sourdough lover so if I can do this correctly I can share this with her.
Aww thanks for following our journey
Super helpful. Thank you. And your ring is lovely
Jill, can I make a dough from this starter and use my bread machine?
Absolutely
Where is your ebook recipes please! This was great can't wait to get started I'm retired!!
thewhisperingwillowfarm.com/collections/e-books
I've looked at dozen recipes and explanations and left more confused. And yours finally clicked thank you
So glad you found it helpful
Where can I find this recipe written out?
Man thank you for this video I needed a simple step by step day by day!
Glad it helped! Thanks for watching
@ yes keep up the good work ;)
My only question is what's after the 7th day? Do you stick it in the refrigerator and feed once a week, or leave it out on the counter and feed every day?
Feed your starter and let it sit out for 2-3 hours then put it in your fridge to store. I've stored mine up to 3 weeks in the fridge. Make sure if you are storing it with the lid and seal that you don't over tighten the ring you want a little bit of gas to be able to escape so your jar doesn't explode from pressure. I store with a coffee filter on top with the canning ring around it to secure it.
@@toniajones3572 great advice
@@toniajones3572 but how often do I feed it once it’s in the fridge?
@Arely Payan just feed it when you go to make anything that uses a sourdough starter (or of you don't have any discard you can use the remaining left over starter you would have discarded when feeding) I have left mine in the fridge for up to 3 weeks. I probably wouldn't leave it in there any longer than that without feeding it. If you aren't using it very often I would suggest maybe every other week take it out and feed it just to keep it up. But if you are a weekly baker you won't ever have to worry about it going bad. Just make sure you always feed it 1 part starter 1 part water (I use distilled because I'm on city water so it treated) and 1 part whatever flour you are choosing to use.
new subscriber love this video i have been baking bread for yrs but new to sourdough and using your techniqie best wishes from ga
Welcome to our journey, we are glad you’re here. We wish you all the success on your sourdough journey
Do you have to feed it after you put it in the refrigerator and if so how often? Thanks
That's my question too
Great demo, thank you . Have started making keifer, so will use the whey poured off from it to make my sourdough starter. Thank you so much 💗👍
Great idea
So cool! Thanks!❤️🙏🏻
Everybody needs a grandpa like him!❤
With her communication skills and her gorgeous looks, she would be a superstar on the Food Network.
Thank you! Of all the videos out there; yours was most helpful.
The next time "IF" I need to make starter, I will use only a 1/4 c. rye flour and 1/4 c. filtered water so there won't be so much discard. I can always add to the jar of starter later if I need more, depending on how much I bake. It doesn't make sense to me, to use so much flour only to throw it away. This is a great video for showing the process. Thank you.
Maybe you can put the discarded half on another jar and make two at once?
@@11C3LLthat’s what I was thinking
@@11C3LLand then on day 7 you'd have 64 jars of starter! 😂 Honey, I don't got that kind of space in my kitchen!
You have the most beautiful smile I have ever seen lol and I’m following this recipe on day 3
Aww you’re too kind 😊 Let me know if you need help with anything
What do you mean by discard half? Are you taking half out of the jar every day and what are you doing with the discarded starter?
You have to discard to be able to feed again. You discard half of what's in your jar. You can throw away the discard, feed it to animals, or make recipes from the discard.
thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
Thanks Jill! This was so simple, as explained by you! Blessings 🌻
Jake lives in my jar. Sometimes he hang out on the counter and does a little work. Sometimes he gets chill time hangin out in my fridge. But he is a member of this family for sure.
That's great 😂
Thank you for the video! Wow what a nice starter! Very informative and you're such a cute little thing, easy to watch. PS, I'm not hitting on you, just southern. Keep smiling, you're beautiful!! And so is your starter!
Thank you so much for your kind words ❤️
I assume it's possible to use a larger jar?
You sure can
Thank you😊 and thank you again for keeping it simple!
Quick question...Discard half? What is the measurement! 1/2 cup? 3/4 cup?How do you know how much is half?
Feeding measurements:
Starter=?
Flour=1 cup
Water= 1cup
Thank you for this video!!!!❤️
UPDATE: MY RATIOS THAT WORK
Discard - 1/2 cup
Water - 2/3 cup
Bread Flour - 1 cup
Half of the starter in your jar
99% of sourdough UA-camrs over complicate it And have you so filled with anxiety you never do begin. This was a method used before scales. While it feels very overwhelming at the beginning my biggest advise for success is don’t fret, it doesn’t have to be precise. Just eyeball it, the point is not not feed a giant amount because you’d be flooded in sourdough after 7 days and flour poor. If you can’t stomach the waste there are plenty of waffle, pancake, muffins, quick breads etc recipes you can throw it in and eat something scrumptious. Or like today, I let mine get a little weak but still wanted bread, I used a sourdough recipe that also used yeast. Jill keeps it easy as does Farmhouse on Boone. It really doesn’t have to be complicated.
So long as you have a couple tablespoons left in the jar thats all that counts. Personally I let it build up and then use the 'discard' to make something. Pancakes and waffles are super easy and super delish made with sourdough discard.
@@theunsteadysteaderThank you for mentioning something to do with the discard, which otherwise seems wasteful. Another comment mentions feeding discards in a separate jar to perpetuate the process, if you bake often or refrigerate. I'm just looking to make less sour dough. I don't like the taste.
@@WhisperingWillowFarmhi there by discarding do you mean throw away? So you won’t need that part again?
First off thanks. This way more simple than I thought. I have questions. Why do I discard half every time I feed it? Second how much I f the starter do I use when it comes time to make bread? Thanks again
Food science guy here, also butcher, manager and wine maker. Any time you throw away 50% of anything it's a good idea to reevaluate your process. It only has one logical purpose, to maintain a nutrient rich enviroment for the culture but is one hell of a waste. No one since before they had fridges thru the great depression would throw away that much. Every time you add more in it also increases the chance of something bad starting to grow and this almost scales with the amount you add it's not multiplied but it still goes up . Feed it just enough to promote growth, and to store it but not kill it keep it at 37f or slightly above.
Thanks for your opinion but the process works great. When I discard, I use it in a recipe and not throw it away. If you keep feeding and not discard, your starter will grow to a larger size which means you’ll have to feed more often to keep it alive.
So you’re saying NOT to throw any out? I’ve never made a starter. Some ppl discard and some ppl do not. It’s very confusing lol. What is your method if you don’t mind sharing.
@@Hall7318 I think he's saying that adding an entire cup is not necessary. You just need make sure you add equal OR less to your existing starter. In other words if you keep a cup of starter, you could add 1/2c water and flour to feed.
I thought the same, I’m glad she clarified in these comments she uses it for other recipes ! I have cats, dogs, chickens and ducks to give scraps and discarded stuff to, nothing wasted in this kitchen!
Your inexperienced criticism isn't helping anyone and makes you look bad. This is a common practice for home use, not commercial and nothing ever goes to waste as that discard half just means remove it form the starter, I use mine to make gravy and biscuits or start another starter with it to give away or I'll just add it to bread I'm making for the day.
Hi, there question after you discard half of the mixture can you add it to a recipe or store it in the refrigerator?
I’m wondering this as well… Can you exponentially grow your starter with every day you discard half? That would be amazing 😁
@@emilycrocker8622yes
Thank you for you beautiful videos!
Does it have to be filtered water or can I use our well water?
Great question. Well water should be fine. You just don't want to use most city water because of the chemicals used to treat bacteria and pH
Thank you for helping us understand in such a simple way I have failed many times I can't wait to try your method thank you for sharing your gift.
You are so welcome! You can do this
Thanks for the tutorial. Can't wait to give this a try and make my first loaf of bread.
Hope it was helpful
Thanks! Any ideas on what to do with the discard portions? Hate to waste food! 😅
Check the comments for lots of great ideas. No need to waste
Is the refeed usually done with bread flour instead of all purpose flour? If so, I totally mixed that up at some point because I usually refeed with all purpose mixed or mixed with rye.
Great question. You can use either flour
You made it so clear and not confusing! Honestly I've done it several times and failed, I have a great one going now and I'm going to make another one using your directions! Thanks for sharing ✨💜Ohh all those air bubbles!!!
Glad it helped!
Have you ever tried making a starter from einkorn flour?
I have not but it's possible
This was SO informative! My starter is overflowed the container on my day 2!!! What do I do?
Stay the course. Hopefully you have a successful starter by now
Why do u have to discard half the mixture
Because otherwise you'd have to continue to double the amount of flour and water you're feeding. Think of the discard as a living thing because it really is, if you don't discard half and then feed the 1c of flour and 1c of water, you're only feeding half of its daily serving. It helps keep measurements reasonable and ensures your starter is being well fed, or else it won't grow and bubble. Once you have a matured starter, there are plenty of discard recipes to use :)
@@Justme-om2cj so you can use the discard in another jar and like make another starter ? Or can i use it for other things ?
Thank you Jill! You are beautiful! And your name is a good one! God bless you
Aww thank you for your kind words 🤗
Am I understanding correctly that you just throw away the discard? Would it be good for using in anything else? And thank you for the video - seems easy and doable and I really want to try the focaccia bread recipe :)
The discard can be used to start another starter or there are tons of sourdough discard recipes. Here's a link to some of my favorite recipes for discard thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
@@WhisperingWillowFarm thank you! That is awesome :)
@@WhisperingWillowFarm I’m on day 3, can I start using the discard now for recipes or do I need to wait until day 7?
@@AC-garden I used my day 2&3 discard to make pancakes