Starting Your Own Sourdough Starter- the no nonsense way!
Вставка
- Опубліковано 28 вер 2024
- I am a firm believer that sourdough doesn’t have to be so complicated. I put my playlist together in one video to show how I started my sourdough starter from start to baking the first loaf. I hope this encourages you to just give it a go. Let me know if you decide to try!
#homemade #sourdough #breadbaking
**For a full recipe video on baking the first loaf, I have a couple videos posted for that as well.
• Uncomplicated Sourdoug...
• Introducing Berniece a...
.
We are a family 6 homesteading on just 1 acre here in West Central Arkansas. We’ve had laying chickens and gardens since 2016, added meat rabbits in 2017 and it’s just been growing since then. We have recently added goats! I hope you’ll join us on our journey and maybe we can learn from each other. I am so happy to have you here.
This is our Amazon storefront where you can find the things we use.
www.amazon.com...
Here’s our Linktree where you can find all of our other socials if you’d like to support us on the other platforms.
linktr.ee/gilg...
Bravo! I just made my first starter and I broke the rules too and it turned out fine. I even put a pinch of active yeast.
I’m not quite sure why you discard. I’m very new to this
When I’m first starting a starter I discard to keep the starter from getting too big. The more starter you have the more flour you have to feed it to keep it happy.
If it’s just a bit of the starter left you can feed small amounts of flour and water and it will get stronger.
Once the starter is older and strong there are ways to bake with it that don’t involve discarding. You basically keep it in the fridge and just take what you need out to use for baking and then feed what’s left. I haven’t great success with that process but many do.
I discard to just take out the inactive starter and make room for a fresh feeding to get the rest bubbly and ready to bake.
To ensure you don’t have an over abundance of discard don’t feed a large amount of flour and water. I just feed it basically what I will need to bake with the next time.
Save this for me!,
LOL I love simple stupid trying to make sourdough starter 😂
Hello, I have a question I'm in my starter journey and on day 3 mine has doubled and so stretchy and tons of bubbles. Do I keep discarding and feeding for 7 more days? Or is it all up to how the starter reacts. Thank you
Hi! So glad you found me ❤️ So it sounds like your starter is loving life and is well on its way.
It does kind of depend on how your starter reacts as to when you’re able to bake your first loaf. If this is a brand new starter and is only 3 days old, I do suggest you continue to discard and feed for the next several days. It will make your starter stronger.
You might be able to get away with baking before the 10 day mark but I’d for sure continue to discard.
What do you do with the discarded one?can we use it ?
@@nergesziya8673 oh yes, I never toss my discard. I save it in a jar in the fridge. They say not to use these first discards but I do. I just make sure to keep it in the refrigerator and use it within a few days. I don’t waste anything. After the starter is good and active I don’t worry about how long the discard is in the fridge. I just use it whenever it gets full or I need to bake a recipe that calls for it.
Our favorite discard recipes are pizza dough, cinnamon rolls, crackers and pancakes.
Thank you ❤❤
Thank you for being so real about this! Ive been neglecting starting this due to everyone saying not to use bleached flour! ❤
@@jesssmith9291 don’t let it intimidate you ❤️ just get started and try not to stress over it too much 🥰
Tyfs I was wondering. ❤❤❤❤ I’m doing this today
No way would I wait 10 days to mix up the dough lol or discard if I can help it.
@@Harphoney how quickly were you able to get your starter to make a loaf when you started it from scratch?
My starter never did anything after strting over three 3 times, it was very watery.. what did I do wrong??
If it’s very watery you need to give it more flour than water at a feeding. It’s hungry when it gets watery. I do a very thick feeding every time.
I have a question as I’m new to this but. Why do you need to. Discard every day ?
@@sugerpot9 the flour feeds the yeast in the starter. In about 24 hours all the “food” has been used up and at that point the yeast begins to starve and then the bad bacteria starts taking over the yeast.
Now that is only if you leave it on the counter at room temp. Putting your starter in the refrigerator slows the process down and you can get away with not feeding for weeks and sometimes even longer. If you want to keep it active feeding once a week and placing in the refrigerator works great but I’ve gone way longer when I wasn’t actively baking.
I hope that helps.
You also don’t have to “discard” you could take your amount you’d normally discard and use it to bake with and then just feed the starter jar. If it’s on the counter it would mean you were baking every day though.
Thank you for simplifying sourdough for
Me
You’re so welcome 😊
I never discard. No need to
That’s great. I don’t bake with mine super often and keep it in the fridge. So I feel like to get her active again I have to feed her a couple times before baking. What is your routine?