Sourdough Secrets That People Don't Tell You
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- Опубліковано 29 тра 2024
- Here are 9 sourdough secrets and myths that people usually don't talk about. This video is perfect for sourdough beginners and those who are confused or intimidated by sourdough.
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#sourdoughsecrets #sourdoughbread #sourdoughstarter - Навчання та стиль
Your SD videos are so refreshing! The SD perfectionists are driving SD newbies to feel way too much pressure. I share your videos with many new-2-SD ppl. THANK YOU ANJA!!
Aww ... thank YOU so much! And yes, I want to show people that SD doesn't need to be complicated 😊 ~ Anja
You're so right!! I was scared off until I finally watched this wonderful lady and now I regularly make sourdough.....and it's stress-free! Thank you Anja!x
@@lauraswain80 💛
Thank you so much!
This will be my learning project before I turn 40! I have one year to learn!
Yes! I made sourdough bread regularly about 10 years ago and I don't recall it being difficult or stressful. Then I quit eating bread so much. I just ordered a new starter and was ready to jump back in (this time milling my own grain so it is actually HEALTHY bread) but OH MY the instructions that came with this starter...! I began to panic except I remembered I used to make it and it was NOT HARD! Are people just trying to be extra fancy or intimidating?!
I grew up in Switzerland and my aunt baked sourdough bread all the time. She baked by feel not by measure and that is how I was taught. Now that sourdough baking has become a new thing in north America everyone wants a perfect loaf. Haha! I added only 5 cups the other day as my grandson was helping. I let the loaf rise and when I was forming my loaf it was just too wet. Added extra flour at that stage and the loaf turned out beautiful.
I think everyone needs to relax and enjoy the process!
Thanks for sharing!
I went out of town for two months, completely forgot about my sourdough starter on top of the fridge. When I came home I thought it was ruined but decided to feed it anyway (9th week). It bubbled right back to life, goes to show you don't have to be a slave to feedings.
Oh wow, I would have thought it would spoil!
Wow glad to know this!! I’m about to go out of town and stressed about it already lol. Thank you!!
Put in fridge before leaving. I leave mine in when I am not baking that week
And put it in the fridge if you're not baking for a few days. And also, sprinkling some dry flour on top of your starter if you known it will be a bit longer than usual.
I’ve left my sour dough starter in the fridge for weeks and got it going again no problem. X
I love that you talked about baking bread without the big holes. That seems to be what everyone is wanting but we like to put butter,jam or other spreads on our bread and you can’t do that to a hole😂.
Right? Holes are no very practical ... Anja
Thats the difference between an artisan loaf and a sandwich bread recipe
You are a breath of fresh air! I've left my starter in the fridge for up to 6-8 months before (it's 7-8 years old at this point) without feeding it and it's always come back just fine. I never have understood wanting all the big holes. I make bread to eat and taste good. I can't eat air lol! Thank you for the video!
Sounds great! I am glad to hear you have been making sourdough work for you! Thank you for sharing - and commenting 😊 ~ Anja
My Sourdough starter * Gordon * is 10 1/2 years old now, and he has gone through many changes. He was a wheat starter, a Rye starter, a wholemeal starter... but now back to wheat starter. He is doing great and helps me to create very tasty bread. I am German too, living in the UK since 1997. The bread here... so I started to bake my own. I only keep 50gr of starter and when it is time to bake I feed with 50g water, 50g flour. I do weigh the ingredients as I want to have a starter that is the same consistency every time that bake. Likewise, I bake once a week, so I feed my starter, let him sit on the counter until he has doubled in volume and then put him in the fridge. . Comes baking day I pull him out of the fridge, let him come to room temperature, and he is active and ready for me to use in my bread. You do not have a HUGE amount of starter to be able to bake bread. If you need more than what you have to bake, for example 3 loafs, just get a bigger jar, feed 1:3:3 and make sure to put 50g back into your jar. It really is not that complicated. After all, it is just water and flour :)
Sounds great and thank you for sharing. Grüße von Anja
Thank you so much for encouraging us. Keep it up!
I gave up on the measuring and what type of flour to add, I have fun adding all kinds of flours. I just add whatever unbleached flour I have and add enough water to make a thick pancake batter type and it works just fine. But yeah, deciding to ditch all the rules totally helped me.
Haha, that sounds like what I do 🤣 ~ Anja
Yep, I love the no rules, bread is bread at the end of the day, and most people can't taste crumb structure 😅😅
I bought one of those heritage starters....kept it alive now 15 years...but you are so right, I never discard, it becomes my bread or pancake, etc. It lives in my refrigerator. Great advice. It took me a while, but I developed my own routine for feeding and storing my sourdough. I prefer sandwich bread so I bake in loaf pans. It's easier to slice!
Very nice! Thank you for sharing 😊 ~ Anja
I “failed” many times in the beginning but now keep a starter in my fridge and use it for quick breads, pancakes, cookies, muffins and yes………bread! Thank you for your encouraging words.
I love the idea of using rye flour for the starter. I'm going to try that.
I have been making sourdough for about 3 years & you are a breath of fresh air in the world of sourdough! Quite by accident I have learned how forgiving sourdough really is, but you have shed further light on how easy it really can be. Love your videos!
Aww ... so great to hear! Thank you for your sweet comment 💛 ~ Anja
"Breath of fresh air" is a good way to put it.
Thank you for permission to use a little yeast……it has been a game changer for me. I haven’t made sourdough bread in ages because I lost my starter. But I am starting another one and can’t wait to get going again. I also have a new grain mill and am having fun with that. Wish me luck.
Why not add a little yeast, right??? I am sure you will bake delicious breads! You got this 👍 ~ Anja
Also, I have been gf intolerant for years but the sourdough doesn’t bother me. Better for us in so many ways not to mention NO preservatives! ☺️
Yes!
Do you feel like you have to add more starter or let it rise longer in order to get the gluten content down to an ingestible level?
I couldn't eat any breads until learning to make my own Sourdough starter and bread. I actually stopped having gut issues once incorporating sourdough into my diet.
I’ve had my sourdough for 3 years and recently been baking very consistently. I noticed my starter was sluggish and not doubling like it had been. I decided to add 1/2 AP flour & 1/2 rye flour and it’s been bubbling and doubling
I just started this also
When you showed your loaf of bread I just had to smile. I’ve had so many that look like that abd I always feel as if I’ve failed and to hear you saying it’s ok is a refreshing thing. I struggle to really understand the sourdough method and how much I need for a loaf and how to prepare it at times. But I’ve kept the started going and I manage a few ok loaves sometimes. Now I don’t feel so bad and thank you for that. My last two loads were my best so far but I’m going to keep going abd be proud of what ever I manage. Thank you.
Yay, I am so glad you're revisiting sourdough baking! Keep it up 👍!
Thank you for all of these truths! I encountered them all. When I began baking with yeast in 2018, I did extensive research on everything I can find on the internet related to bread making. I took the ones by professional chefs and food scientists the most seriously, and after reading about the concept of a micro starter, I made my own starter! I began with literally 2 grams of flour, with the aim of having zero discard. I did follow a 1:1:1 formula in the beginning, and I still weigh things, but don’t follow a 1:1:1 or 1:2:2 formula. I also found that the ppl pushing the discard and feed method to be less credible and less knowledgeable about the microbial environment that is fostered in a starter. I also found that starters are resilient, doesn’t need to be transferred into a new, sterilized jar each time it’s fed/baker with, and even the really goopy, paste-like starter can raise perfectly good bread, even some very open crumbs. I recently started to bake my sourdough loaves in bread pans instead of a Dutch oven environment, so it’s easier to slice into even slices, and it’s not as open crumb, but I also enjoy seeds and nuts in the bread (so a slice or two can be a quick, nutritious meal) and those add-ins change the texture of the dough and the final product.
Thank you for busting the myths, and encouraging ppl to just get started. I made many bread puddings and strata with rock-hard initial attempts, and I’m so glad I have a skill that enriched my life and the fills the stomachs of my family and friends with fresh bread made without preservatives or dough conditioners, bread that molds after 4-5 days, as whole foods should.
Nice! I am so glad you enjoyed this video! Sourdough should be fun 😊 ~ Anja
I found you a few days ago Ania! So happy I found your video on not having to always feed your starter and discarding.. I have 4 kiddos, the last two are twin 2yr olds, momma doesn't have time to feed something else everyday! Just wanted to say thank you for your videos and taking time to teach a new generation all about sourdough!
Yay! I am so glad you're enjoying my videos - and my SD method! Thank you for your sweet comment 💛 ~ Anja
I love how you suggest alternatives for not so perfect ɓread loaves. Theres also the grilled cheese, avocado toast and open faced sandwich meals😆. We have to give ourselves grace sometimes
So very glad you put this out. I am so sick and tired of hearing about the perfect “ear”! I have been a horrible failure at getting a starter to work. Every time I see on the “groups” starter that puffed all over the counter I post “Can you send me a spoon of that starter? I’ll pay the post”. Nothing!! I have sent kefir all over the US and not one person will share sourdough starter…(rant over)
I just started my very first starter a few months ago, I’ve had a couple of loafs that lead me to want to quit 😞
I learned how to cook and bake without measuring, and thought with sourdough I had to learn all new methods. I’m so glad I came across your video, thank you for sharing. I think I’ll bake some now🍞😃
So glad you found me! Happy baking! 💛~ Anja
You just took the "anxiety" off sourdough starter making 😊✨❤️
Actually a lot of Bakers {bakery stores} add a pinch of yeast but they will never admit it. They can't afford to have a bad batch of sourdough bread not rise and lose business {money} ,so they secretly add pinches of yeast.
Also, when I started my journey on how to make SD bread all these videos were so exact and complicated . Funny thing is, all these videos had their own EXACT way of making SD and they stress how important it is to follow the recipe exactly ,LOL.
So, after awhile I learned making SD bread doesn't have to be so exact/complicated as all these videos make it out to be. I
came to the same conclusion as you, and that is ,making bread shouldn't or need to be so complicated.
Yes, once you get comfortable with your sourdough you actually read the dough vs looking at the clock. Glad to hear you're enjoying your sourdough 👍 ~ Anja
I keep my starter in the microwave with a cup of hot tap water when I'm using it during the cold Winter months. When I'm not using it back in the fridge it goes. I have never done the discard method, I feed 2 tsp of bread flour with just enough water to make a thick batter in my quart mayonnaise jar. If I have wheat flour ground and on hand I'll go 50/50 with the bread flour. Today I plan on starting some sourdough cinnamon swirl bread.
-Clayton
@chevyguy6961 Hello!
I would so appreciate your recipe for your Cinnamon swirl bread,
Hopefully Anja would approve your share too. My son loves anything cinnamon, me too.
Regards from Canada.
@officiall.d1010 Hello, the recipe is the Cinnamon Raison Sourdough Bread Recipe that can be found on the King Arthur Flour website. I'm making some today myself. I like to mix in some ground hard red wheat, with the unbleached bread flour. I alway's sift my flour too.
Sounds great and thank you for sharing ~ Anja
My biggest problem was sourdough starter smelling like acetone. I did not realise that it was just hungry. I threw the first lot out because of that and started from scratch. I am glad I kept going and kept watching videos. I love baking sourdough. Still learning as I go.
You can do it!
I love your videos. TY for sharing.
Thank you, very helpful indeed
You have taught me a lot! When I am not using for a bit I use the technique you showed by adding enough flour to make very thick & use more flour to cover. This has worked great for me!
Thank you so very much!
Such good advise...
Your Sour Dough videos are THE BEST! I took a break from Sour Dough over the holidays but need to get back into your course!
Yay - and you got this 👍
Thank you so much!
Thank you, Anya, for all your hard work on your videos to help us newbies learn how to make sourdough bread easily. ❤
My first starter: Three or four weeks, several fails, finally got one to get growing! I am in love!🥰 Baking a 100% sourdough rye right now!💪🏻(wish me luck)!!🤪✌🏻 Used my starter for it, had a tiny bit left, re-fed it and it is TEAMING WITH LIFE!! 🤯 I decided to try to slow bake this baby!👊🏻 Call me...a WILD CHILD😂!! Ok, Thanks for all the GREAT Sourdough info! Simple and Concise!! A breath of fresh air; or should I say, a big SNORT of beautiful Sourdough Starter Pleasantness!!🤪✌🏻😎
ITS WILD!!🤓✌🏻
That sounds great 👍!!!
my first sourdough bread came out like that(without much holes) because I didn’t have a 13% protein bread yet as she said the bread still tastes great 😊
I don’t like big holes. I bought in the store a one pound loaf for $5. Inside was one big hole like a feast. Huge disappointment.
That's great!
@@utahdan231 I like both ways 🤣 I think I just love sourdough any way any time
I love your channel. Just discovered it yesterday in my search for the ”perfect SD.” I am only on my third loaf and after watching so many videos and reading so many books, I was frustrated with all the misinformation. In spite of all of that, my first loaf was great. The second was very dense, but tasted better. Anyway, as I watched four of your videos, I found the answers to so many of my questions. Thank you. I am now a fan (subscribed 😄) 🤗🤗🤗
Thank you so much for your sweet comment 💛 Welcome aboard! ~ Anja
Thanks for the encouragement! My recent loaf turned out like the one you showed in this video. On the flatter side. But it did taste delicious. It didn't make it 24 hrs in our house. The family loved it.
That‘s great to hear!!!
Thank you for the tips ❤️
So happy you found them helpful 😊 ~ Anja
Thank you for being so encouraging for my sour dough journey! I have felt “defeated” a bit and your video here really has me wanting to try and try again.
That makes me so happy to hear. You got this 👍
I am struggling over here so this was helpful! I was about to dump the current one and start over but I’ll keep it going and see if it comes around
Thank you Anja!
Love your channel! Thanks for sharing your experience and knowledge! ❤
Aww … thank you and welcome here 💛 ~ Anja
Thank you!!!!
Blessings from the Caribbean … Trinidad and Tobago 🇹🇹
Nice! Greetings back to the Caribbean 😊 ~ Anja
Incredibly helpful thank you 🕊
So glad!
Really good tips! Your videos are extremely helpful. Thank you
Glad you like them!
I loved watching you! Thank you so much!!! My first loaf came out amazing the next three were not so. I am so excited I found you. I was so confused. I will now go and watch all your videos! You have a dreamy kitchen! ☺️
There might be a learning curve and sourdough can react to so many variables. Don't give up, with time you'll be able to "read" your dough and it will come out great every time ~ Anja
I agree…refreshing!!!! So glad I found this video…love learning all the ways to use sourdough without the stress!
So glad you enjoyed it!
Thanks so much Anja for your sourdough secrets video. You are the first one who makes sense about sourdough bread. Love your videos! Keep up the good work! 👍👍👍
So glad you enjoyed this video! Happy sourdoughing 💛 ~ Anja
I love you videos. Thank you
Glad you like them!
Thank you! You’re so helpful. Almost everything else out there is so confusing and hard to maintain. You make it seem simpler.
Also love your kitchen.
Yes! Thank you! It can be so simple and once you master you can always get more elaborate 😊 ~ Anja
Thank you for sharing your knowledge!!! Fun to geek out on bread!
Thank you! I could talk about sourdough all day long ... 😌
You’re awesome! Thank you so much for sharing your wisdom & encouraging newbies like me! Super excited to have found you & can’t wait to get started again! Thank you, thank you so much 😊
You are so welcome!
My starter is quite specific in what she likes and prefers in our kitchen. She prefers to be prefed before being used, none of that rebel stuff I've been seeing lately. She loves the fridge, being fed once a week with fresh-milled whole wheat. It's taken me over a year to learn these things about her as she is very young.
Nice!
Thank you so much for your wisdom. I was so confused being the first time trying 😂
Thank you for being so very honest with all the details in this episode. Rye is my favourite type of flour. I recently tried pumpernickel using it; delicious. I laughed a few times because it is true that people make it super complicated. Have a good day.
Aww thank you so much! 💛~ Anja
I am a "newbie" & my first try wasn't up to the "perfect" standard your bread was suppose to look like....BUT after seeing your video I realize it doesn't have to be perfect & if it falls short of ones expectations you can still use your bread in other ways & all is not lost...as you continue to learn...Thank You for your encouraging video..Glad I found you..😘
Nice! So glad you find this helpful 👍 ~ Anja
This is the most informative and encouraging video on this topic that I've ever seen. Such a great resource. 😊
Glad it was helpful!
Switch to a rye starter, it's so much more adaptable. Sits in the fridge all week and will still rise after one feed the day you want to start your dough.
Great tip! Thank you for sharing :)
I really like your comment about the overflowing sourdough starters pictured on some websites or media!! (Mine never looks like that!! Although I probably should feed my starter more.....) Thank you for the info & reassurance from a German baker!!
Thank you - and I am glad you enjoyed this video 😊 ~ Anja
Thank you my dear !!
Welcome!
So encouraging and positive. I had tried making sourdough before and of course, failed. And then I also worried about what to do if I want to take a break from baking the bread. Now I have all my worries answered and I would surely try to start my sourdough baking journey again. Thank you so much 👍
Nice! I am glad you found this helpful! Happy sourdoughing ~ Anja
Thank you so much for taking the pressure off sourdough starters & breadmaking! I'm about ready to attempt it. I've seen videos of more things to make than just bread so that's refreshing. We don't currently eat bread but I definitely want to be able to make it for a skill if needed. If I had to do it the way most people say with all the waste, I wouldn't do it. I so appreciate you for teaching an easier method without the waste. Many Blessings from Deborah in West Virginia!
Nice!! I am really glad you enjoyed this video and feel empowered to try sourdough. You got this 😊~ Anja
I have watched many sourdough videos and read much on how-to make it. Have tried some of the methods and after trying your shaggy dough method and storing the starter, is the easiest and most preferred method that i like the most.
Nice!!! I am glad you're enjoying this sourdough method! Thank you so much for your nice comment 😊 ~ Anja
I just subscribed!!! Great video! Thank you.
Awesome! Thank you for subscribing!
Dear Anja I made the sour dough starter with buttermilk and let it rise for 10 days. Made the olive sourdough bread and I am so proud of the result. This is the way I am going to make the starter from now on. Thank you so much! Anna
Wonderful! Great job and you are so welcome!😊 ~ Anja
You are a wonderful teacher. Thank you for sharing simplified instructions that make sense to me. I am certain my great grandmother did not follow complex methods when she baked with her starter.
Thank you so much for your sweet comment. You are so welcome💛 ~ Anja
Brilliant tutorial - you addressed exactly where I am at with sourdough. Having watched umpteen videos which seemed straight forward, but I still failed, I decided to give up sourdough and just use dry yeast, but only stretching and folding the dough and I baked it in my cast iron pot. It looks amazing and really tasty. So your talk has now encouraged me to not be nervous about making sourdough and to start making friends with it, rather than the feeling I have had of being put in charge of a stranger’s child and not having any idea how to relate to it and make it happy!
Yay! So glad to hear this 💛 ~ Anja
Xxx
I love to come back to your videos. Your approach is always much more intuitive, touch and feel... I can relate because I really do not like to learn new things by perfectionist rules but by understand what I do and why I do it. Trying to make a new sourdough starter at the moment and it will be bubbly just not rise as much. Right now I'm looking for a simple bread recipe that doesn't require me to jump in every 2 hours to do something else.
Yes, I am all about "reading my sourdough" rather than going by grams and minutes. Here's a bread recipe you might like: ua-cam.com/video/s1wpHMEhc08/v-deo.html Happy baking 😊 ~ Anja
@@OurGabledHome oh wow thanks for that link. Thank you. I've just found your Irish soda recipe too. Since I'm in Ireland right now I must give this a shot too. Alles Gute und danke für deinen super Kanal. ❤
I am so glad to see this video! I do have some "heirloom" starters and single flour starters that I keep in small amounts and sometimes use only because I can't get through to some who want those that it changes when they get it going themselves, so it does serve them. And I do use yeast sometimes when I want a faster rise for making same day loaves. People seem to make baking any kind of bread more difficult than it actually is. Thank you! I hope it does help others get past their fear of sourdough!
Yes! I agree! Glad you found this helpful 😊 ~ Anja
thank you , 7mins in facts so much :) i hope to find out how to manipulate the taste of starter/sourdough bread
I use all your tips, and I always bake happily every single time. ❤
Love that!
Thank you
Last year I too wanted to begin the sourdough process. Jars, thermometer, proper water, proper temperatures, discard, feeding schedules, correct temps, etc. I used all purposeflour, then switched to some whole wheat, and rye flour to really get it jump started, per recipe. Made the bread, and it was kinda flat, and like a doorstop, although still somewhat edible. After a month or longer doing sourdough starters, and using diligent recordkeeping, not too god results. Last nite, I was thinking, I'll just go back to making bread from Red Star Baking Dry yeast. Then I thought, the only thing that my sourdough loaves lacked was the perfect lift and airiness that everyone else gets. So, then I thought, why not do a sourdough loaf of bread, and cheat a little, and also toss in some dry yeast I bought from the store. I can get the sourdough flavor I expect, and the airiness from making bread. But then I remembered last year, I promised myself out of frustration, that I would never do another sourdough loaf again. And I'm keeping my word. If I want a good loaf of sourdough bread, how can I compete with a professional bakery, and I don't. Never again... I promise.
I love your confidence in all of this...lol
It gives me hope that I can someday be successful in creating "functional" starter.
You can do it!
We have a house in MD and now in NC. I tried to start one in MD and it did not work, but I did find I had mold in the house and that was taken care of! LOL I now started one in NC and in 2 days it is looking so good and healthy!! Now day 5 and it's really looking so nice and smelling great.
That sounds great! So excited for you!
Thank you for these “secrets.” I’ve been making sourdough bread for about 30 years. I have learned most of these things through trial and error. I was so happy to hear that you don’t live to keep your starter happy. I stopped worrying about feeding schedules very early. I’m just too busy (lazy?) to answer to demands of flour, water, yeasts and bacteria.
The fun of sourdough baking is this; there is always more to learn. I’m experimenting right now with flour proteins and hydration. I just love it!
Love that you feel so comfortable with your sourdough! It should be fun 😊 ~ Anja
Thank you!
You are so welcome 😊 ~ Anja
Hi Anya, I love your videos. Please link your glass jar that you use for your sourdough starter and your rye flours. Thanks so much for the help.
Hi Julie, I am so glad you're loving my videos!! Here's the glass jar: amzn.to/3jLC2LW 😊 ~ Anja
Thank you.
Hello from Cape Town. I watched your video on making sour dough from scratch using buttermilk & rye flour a couple of months ago. I was inspired so I followed your instructions. However, July here on the southern part of Africa is winter time & it can get really cold down here (according to African standards). It has taken me close on 3 months to get my starter to a bubbly spongy state. I am eager to bake my first sourdough bread this coming weekend.
Yay! Good for you and for having the patience with your starter! Happy baking ~ Anja
Wow and whoa.. finally a person that knows what they are talking about ❤❤❤❤😊
Hi! Just started my SD journey yesterday with my first loaf. (Starter was a gift from a friend.) The loaf flopped but my spirits are high and I am baking again today! Really enjoyed your video! Mike
You can always add a pinch of commercial yeast - and embrace the "learning experiences". Happy baking, you got this ~ Anja
How did your 2nd one go? I have baked 6 loaves now and 4 were good, 2 were not so mich. It's going great!
@@suran396 Hi! I have baked as many loaves as you at this time and all but that first one have turned out great! The sourdough flavor is well developed now. I bake once a week and my starter, Emma, rests comfortably in the fridge.
@@85daphne My last one had an absolutely robust starter (it's getting more active!) I over proofed and underbaked it just a touch, but still really yummy!
Anya i used your method for starting a sourdough starter and it is much easier and doable comapred to the other methods i found. No stress and fuss. And your sourdough bread recipe works too and yummy. Now i baked just about every two weeks with the sourdough bread.
Yay! That makes me so happy to hear! Thank you for your nice comment 💛~ Anja
I love your videos and I have made so many of your recipes. One thing I have used to see if my sourdough starter is ready to use is to take a tsp of the starter and drop into a cup of lukewarm water. If the dough rises, it is good to use but if not, it can get a little older before using.
Sounds good 👍 and glad you're enjoying my videos!
Hello! It's me again! My starter following your recipe came to life after a few days! I made bread and it didn't seem to rise at all, but i didn't give up! I left it in the fridge overnight, aaand! I am baking it right now, it's huge! And it even has the ridge of dough sticking out, the one everyone is talking about! I haven't tasted it yet, but it looks amazing! Thank you so much Anja! Vielen dank!
The bread i baked was fantastic! I will be talking the SD out of the fridge tonight to prepare it for tomorrow! I'm making another one! Can't wait for tomorrow!
Nice! I am so glad you persevered 👍 ~ Anja
Yay! Happy baking ~ Anja
Thanks so much for these encouraging words - Vielen herzlichen Dank für die Ermutigung… und die einfachen Tipps!! I had previously tried to make 2 starters, but the first one just didn’t develop bubbles, and I discarded it (I think it got not enough oxygen..) and the second one got spoilt by mold.. so I bought one from Seitenbacher @Rewe at the border and am now feeding that.. and have baked 3 breads since, but with varying success… tonight I’ll try a pizza with it.. Viele Grüße aus den Niederlanden, Dorothe
Wenn man einmal den Bogen raus hat, ist Sauerteig super einfach (sowohl den Ansatz herzustellen als auch ihn weiterzuführen). Viele Grüße zurück nach Holland ~ Anja
Your first point absolutely established your bona fides on the subject.
I broke down and bought one of the starters of which you speak (from the company whose representative sat at the Round Table) and found, just as you said, that within a short period of time the local free-floating bacteria had invaded the starter to the point where it was a totally different product. After that, the stuff never did really perform as advertised. My take-away was that I'd have been better off just putting together a starter that would take advantage of the local conditions--for a lot less money.
Thanks for de-mystifying a process that should just be a fun and uncomplicated way to make some good bread!
Great info. I am in the process of experimenting making my first batch and I failed with filtered water and organic unbleached white flour and trying yogurt and a mixture of the white flour and einkorn and starting to get a bit of a result. Thank you!
You can do it!
I love your philosophy on sour dough
Only been baking Sourdough for a couple of years, am getting good results. Have watched and read many instructions.
This is the most sensible thing I've ever seen. Basically, it's the way I've figured it out with trial and error. Agree about the crumb, never needed yeast though.
Well done.
Thank you for your nice comment! I am glad you like my method ~ Anja
I just made the perfect (sorry for the word) sourdough starter with rye and buttermilk AND the best loaf of sourdough bread I have made yet. I wish I could post a picture of it but I think that is against the rules. Thank you for your amazing technique and videos!👍🏻🍞
Awesome!!!! You can always post a photo on social media and tag me 😌 ~ Anja
How much buttermilk & rye did you use?
@@rhondahauser1750 I did whatever she said in the video. I actually can’t remember. I don’t think she uses exact measurements. I would, however recommend using organic rye flour.
Oh my gosh you are wonderful! Thank you. I finally found you.
Yay! Thank you!
Great Tutorial!
Encouraging Info!!
Educational and Beneficial for all healthy bread bakers!
Thank you for sharing!
Greetings from Kuala Lumpur, Malaysia 🌹 🌹🌹
Edith, a happy Subcriber
Thank you for this sweet comment Edith! 💛 ~Anja
I bought a starter (I couldn't figure out how to make my own and I'd rather support another baker than burn down my kitchen) and the starter never doubled or even got close - only tiny bubbles, even after multiple feedings (and discarding physically hurts me so I stopped) and my dough barely rose, wouldn't stay in a ball, it was a mess. I cooked it anyway and it's DELICIOUS! I don't even understand how it worked, but it did, and I'm not freaking out about my starter again.
That is all that matters! Over time, you will learn how to read your starter and understand what makes it work 😊 ~ Anja
Thank you! Great tips, practice makes fun, it’s enjoyable to tweak loaves with a little of this and a little of that. I decided to quit striving for the perfect loaf, my perfect may not be yours, I ordered a $40. Loaf straight from France and my family said they liked mine better. Lesson learned, every loaf is like a snowflake, all different. It’s a high and a rush for each and every loaf that comes out of the oven!
That's great! Good for you 👍 ~ Anja
Did I understand this correctly... you paid $40 for a loaf of bread?
Hi Anja. I just found you and am so happy. I have been babying my starter that I just started a week ago. Will be watching you from now on. I wanted to tell you I was born and raised in Salzburg Austria, my birth name is Gertraud, I have always been called Traude, but here in the US I go by Trudy. Like I said I will be following you from now on. You explain the method so it’s easy to understand. Thank you 🥖🍞
Nice! I am so glad to hear you enjoy my videos! Happy baking and viele Grüße von Anja
Hello from Texas. I started my own starter using your method. Thank you so much. I also keep it in my refrigerator dry like you do. I am so happy I found you. I had tried a starter before but it never worked out. And I can't feed it every day because of travels. And I actually have 2 houses in 2 different states and I kept a starter there in the fridge (until hurricane Ida killed it) that I keep dry and when we go in I make bread. But you mention you have to put your starter back on your heater. Do you mind sharing what kind of heater you have? Thank you Anja for sharing your family recipes.
Sounds great! We have simple forced air but you can put it in the oven with just the light on. Hope this helps 😊 ~ Anja
@@OurGabledHome Oh. I thought you meant like a heating pad for sourdough. I put my dough to rise in my oven with the light on. Never thought to put my starter. lol I have a Excalibur dehydrator with a bread proofing setting but I find it drys out the top even with a cover over the bowl. Thank you so much.
I love your stove! What is the brand and model number?
I grew up in Germany too! I miss the breads and food. I've been trying to replicate the German rye brot that I grew up with. I've learned that rye flour needs sourdough to help get that wonderful flavor. I'm getting close, but I not quite there yet.
Have you seen my rye sourdough bread video: ua-cam.com/video/xROxCknXmlA/v-deo.html
i couldn't stop staring at your cuccina white oven. I love it!! Hopefully one day.... i wish.. great channel. thankyou. I make my own 'bread' too its Gluten free and packed with nutritious goodies :)
Thank you so much 💛!