Hey guys, please find more information and the exclusive discount link for the Brod & Taylor Sourdough Home on my Instagram. Or you could leave a message here and I’ll send you the direct link! Thank you 🙏🙏
Yes give it a try, many people have had success using my method. If you trust the process, it’ll all work out I promise! For more information and help, you can refer to my starter e-guide link in my bio :)
If you know what you are doing and of the conditions are correct, you can have a fully working sourdoughz ready to be used after 4 days. You just need to correct conditions then it will work. With the wrong conditions if will always take much longer or completely fail 😅
@@gabileahhit doesn’t really matter. I made my starter using Aug/Sept of last year. Temps fluctuating all day, starter was ready to use in 7 days just like hers. I don’t have an A/C so it was between 65-80 degrees Fahrenheit throughout the day and night.
@@gabileahh I think the concern here is that not everyone can afford these special little devices especially with the economy hanging by a thread these days. I could understand some people wondering if they would even succeed with this if they don't have that little sourdough home. I'm guessing the original comment was mainly for people who are seeing this video and then wondering how they're going to make sourdough bread if they don't have that little sourdough starter home. I've never made sourdough bread, and now I've got rent and light bill taking half of my disability income. That little proofing box is not going to be at the top of my priority list. But eating is.
No big deal... but start by adding the flour and than the water. This way you can use the same spoon without the flour sticks to the spoon.... but great recipe. And you dont need the temp device... it works fine. Thanks.
@@mopikozzI use bob’s red mill and King Arthur. I started my starter with whole wheat (it’s the easiest to get a hold of and most nutritious flour). Some people mill their own whole grain which is the most nutritious and strongest flour. Lots of people use regular plain bread flour though which is also ideal.
I have made a sourdough starter without the small refrigerator, I mixed 2 different flours, wheat flour and rye flour. o continued to feed it for 6 days easy make sure if you don't have a fridge to either put the lid on or put some plastic wrap on it o make a small hole in this rubber band when you start o feed a little each day
You could even use 1 tsp with 1 tsp water and it would still work. Wonderful, as long as same principles used, as she stated, equal amounts of flour and water. ❤😊🎉
Hi can you please share where did you get your measuring spoon? It's so cute.. thank you I make really fluffy cloud soft breads but sourdough is the only one I never tried to make.. I always found the instructions for making the starter confusing and not relevant.. but I just want to try your recipe..
I have never tried this journey of sourdough bread. However, looking at her recipe here and on UA-cam, l can see that the measurements that you start with are not the clue, just to let it ferment and feed it each day. I say this cause the measurements are different on both platforms. On UA-cam she adds 1 tbsp of water and another tbsp of flour and here 2 tbps of flour and 1 tbsp pf water. The first option makes the starter watery and here the consistency is different. I am trying both measurements to see what's the final result will be.
❤ThaT iS one "Pampered" Starter Dough...YiPPee...Humanity got to see the "Wee One" aS it "grew up" to become an awesome Starter!😃ThaNkZ deeply foR sharinG your Marvelous IDeas with uS!✌🤓🌹🌞🌹☕🍵☕
Day 7/8 are usually when you start baking. One option is to use the starter for the bread while keeping about 1 or 2 tablespoons of starter in the jar, then go back to day 1 and repeat. Alternatively, if you don't want to make bread every week, there are sour dough starters you can keep in the fridge to stay dormant until you want to schedule baking a loaf.
I made my very first starter following your first video and it started doubling by day 5. It doubled within 2hr and i was so impressed ❤. This is great❤
How much of the starter do we need to make a loaf? Also, does it vary for other things like I guess donuts, bagels, etc? Sorry if this is a dumb question 😅
That's the confusing part. Usually we build starter to use 66% of them , the 33% left over we feed them and keep it the fridge, so feed 2x a week, then repeat cycle again. No discard too.
Did the first recipe say to begin with 1 Tbsp. Water +. 1 Tbsp. Flour ? Now this recipe says 1 Tbsp. Water + 2 Tbsp. Flour.? Which is it? And if I don’t have a sourdough starter “ home”, what is the best way to keep it warm in a cool house? Which flour is the best to use? All purpose or bread flour? I love your video! This sounds so much easier than the rest! Thanks
I tried 1tbsp water 1tbsp flour and it didn’t work and when I asked on Facebook sourdough bread page I was told it was too liquidy. I would stick with this recipe she shows here with 1tbsp water 2tbsp flour. Bread flour or all purpose flour as states in the video here, either one. you can store it in the oven with the oven light on or microwave. Not sure where else to store it. Good luck!
The starter is generally fine with this small amount of feed daily for a week. Once the starter is alive and active, we start discarding before each feed. Many of us have built a new starter successfully using this method and they’re thriving! 😊
The discard "bs" is just so you don't end up with an abundance of starter. When you feed it, you need a 1:1:1 ratio of starter:water:flour. So if you never discard, which you can use for tons of recipes, you'll basically be doubling the amount of starter each time you feed it.😅
You need to discard though. Otherwise your starter will grow more than you need. Once your starter is good to go, you can keep your discard separate to make recipes like discard pancakes.
Apparently need to discard as it becomes too acidic and also because the volumes gets out of control and need to feed it even more flour the bigger it gets
I live in the Caribbean, temps are usually 80°F and above. Rarely under 80°F unless there is a cold front. Will try this Starter without the honey and come back to let you guys know how it’s going. 🙂 Thanks for this easy video Caz gosh, there is no way I would be able to baby something while removing bits of it every day 😅.
@@shebakesourdough instead of sourdough I grew a bunch of mold. Yep. Tried it. Never worked for me. Why would it work correctly? It it like 30-38°C here, sometimes even 43°C here. It obviously got spoiled and made a complete mess. I will try it in the month of December or January. The temps are a little milder at 20-30°C. I mixed 3 spoons of whole wheat flour with 1 /1/2 tbsp water each day. It grew up on the first day. I was surprised. Second day, + feed. Third day, rises up and I fed it more flour. And fourth day, mold. I don't even have an oven. I make bread using a broken huge pressure cooker with a lid and sand and an iron rack to put the container with the bread. I bake the bread in a steel bowl or tiffin of cups. I don't have or need a bread tin. I would eat the bread as snacks anyways. It ferments in like 1 hour here. I ferment the dough for 3 hours.
@@shebakesourdough thank you so much. After storing the established starter in the fridge, I have to feed it 2 tbsp flour & 1 tbsp water every week, right?
I don’t really understand the steps😢. Do you need to add yeast to the flour so it can rise or do you only need just flour and it will start the process regardless?
@@shebakesourdoughThank you so much for responding. I appreciate it 😊 My daughter loves to cook and bake so I thought I would have her look into bread making especially sourdough bread as well. I am only on UA-cam. I don't have Facebook, Tiktok or Instagram.
I was adding randomly water and flour in a coffe cup on the counter and it worked in any case after like 10 days. Mb it's far from perfect, but if u wanna start smth just simply start
Hi! Both recipes would work :) I increased the flour quantity in my second video because I have received feedback that some of you were concerned about the runny consistency of the starter in the beginning. Adding more flour will give you a thicker consistency. Eventually both methods would yield the same sourdough starter that is alive and active! Good luck!
@@Fatima-qu3mlno. I think you still misunderstood. The flour is plain, no yeast added. But flour already has natural yeast in it. Everything in this world has bacteria right? So in this case the bacteria in flour that producing the yeast.
@@ahsaiiaraThank you for sharing this information, even though your comment was addressed to another person, you really helped to clarify my confusion 🙌🏽🙏🏽🙏🏽
The ideal proofing temp is ~25-28C and this ensures success with building a new starter. If you don’t have the Sourdough Home, you can also create a warm environment for your new starter physically. You can find more tips and suggestions on my Instagram page :)
@@shebakesourdough thank you for replying. I’m on day 3 and my starter has more than doubled with every feed within like 8-10 hours, that’s why I was asking if I still had to wait the full 7 days
That’s just the beginning where you get a rise and then it falls flat for days or weeks. Starters are no where near ready at 7 days. It’s such an unrealistic selling point. It takes time, period. No gimmicks.
You start the sourdough starter, without a starter? Weird. And then how much does this whole jar of starter weigh? Some recipe call for 100g, some 150g. That's the confusing part. Usually, we build starter to use 66% of the full jar , the 33% left over we feed them and keep it the fridge, so feed 2x a week in fridge, until it's full again, then repeat cycle again. No discard too.
Traditionally one starts a new starter with just flour and water, that’s completely normal. The jar weight does not matter, you measure the weight of the flour and water each time.
OK, I need a recipe that doesn’t need a perfect temperature contraption. Something more simple that won’t make me spend $250. Why do people do this? not everybody can afford that thing
Hi! Thank you for sharing your thoughts. You can certainly build a new sourdough starter with or without the Sourdough Home, so long you can manually create a similar proofing temperature for the new starter to thrive. The Sourdough Home is designed to offer significant convenience and efficacy that can make a big difference in our starter’s health and its maintenance routine. I am here to share what I know and offer options. It is entirely the freedom of the audience to decide whether the Sourdough Home is a useful tool for them and invest in one 😊
Oh yes certainly. There are ways to create a warm environment for your new starter manually like leave it in the oven with the light on. For more tips you can visit my Instagram page, thank you :)
Hey guys, please find more information and the exclusive discount link for the Brod & Taylor Sourdough Home on my Instagram. Or you could leave a message here and I’ll send you the direct link! Thank you 🙏🙏
Would like link please
Please send link
I don’t have instagram. So how do I find the Brod & Taylor? Instagram is owned by china, they have enough.
You can make the starter at room temperature. It only takes a little more time but fermentation appears too
In one video your ratio is 1 sp of water and 1sp of flour. Here is 1 sp of water and 2 sp of flour. So which one is better to start with? Thank you!
This information is so easy until even a child could do it so I know it’s the one for me!😆 Thank You!♥️
🤣🤣👍👍
@shebakesourdough
Doing it this way can I just put jar in warm spot?
😂😂😅
This one is the best and no waste sourdough starter. I love it!
Thank you 😊
@@shebakesourdoughthanks for the video. How do I maintain the starter after I use it to make bread?
Thank you! I gave up on keeping my starter because i hated discarding. I'll try it again this way 😊
Yes give it a try, many people have had success using my method. If you trust the process, it’ll all work out I promise! For more information and help, you can refer to my starter e-guide link in my bio :)
Avoid disappointing yourself and go for 10- 14 days. Seven days is not enough. Thanks all.
I’m on day 13, didn’t work at all
If you know what you are doing and of the conditions are correct, you can have a fully working sourdoughz ready to be used after 4 days.
You just need to correct conditions then it will work.
With the wrong conditions if will always take much longer or completely fail 😅
My first starter took almost a month. If you've made it to two weeks and the starter isn't ready yet, don't give up!
I did it and made a beautiful loaf on day 7 🤷🏻♀️
@@perlaa6283 congratulations! 🥳🥳
You don't need to keep those temperatures. Do you think bakers 300 years ago had fancy electric junk that helpy baby their sourdough starter?
Her home temperature/humidty probably fluctuates throughout the day often, so she finds the device helpful.
@@gabileahhit doesn’t really matter. I made my starter using Aug/Sept of last year. Temps fluctuating all day, starter was ready to use in 7 days just like hers. I don’t have an A/C so it was between 65-80 degrees Fahrenheit throughout the day and night.
@@gabileahh I think the concern here is that not everyone can afford these special little devices especially with the economy hanging by a thread these days. I could understand some people wondering if they would even succeed with this if they don't have that little sourdough home. I'm guessing the original comment was mainly for people who are seeing this video and then wondering how they're going to make sourdough bread if they don't have that little sourdough starter home. I've never made sourdough bread, and now I've got rent and light bill taking half of my disability income. That little proofing box is not going to be at the top of my priority list. But eating is.
@@Lavenderrose73 If you need more money just make more money. 🧐
@theinvisiblewoman5709 14 degrees in uk today and my starter isn't rising 😭
FINALLY A RECIPE THAT MAKES SENSE TO ME!❤❤❤❤❤
No big deal... but start by adding the flour and than the water. This way you can use the same spoon without the flour sticks to the spoon.... but great recipe. And you dont need the temp device... it works fine. Thanks.
No discard! Perfect! Never done sourdough before. Can't wait to try soon. Recipes like this make it all the more accessible
👍👍😊
On your other video you did 1 to 1 ratio and here you're doing 1 to 2, which one works best (foolproof)??
Yes and use non chlorinated water and unbleached flour. Do not use flour with less than 12 % protein. Keep trying and don't give up!
what brand flour
@@mopikozzI use bob’s red mill and King Arthur. I started my starter with whole wheat (it’s the easiest to get a hold of and most nutritious flour). Some people mill their own whole grain which is the most nutritious and strongest flour.
Lots of people use regular plain bread flour though which is also ideal.
@@theinvisiblewoman5709 Actually Eonkorn is the most healthy, but maybe harder to bake with.. Look it up, it's really cool! 😊
I have made a sourdough starter without the small refrigerator, I mixed 2 different flours, wheat flour and rye flour. o continued to feed it for 6 days easy make sure if you don't have a fridge to either put the lid on or put some plastic wrap on it o make a small hole in this rubber band when you start o feed a little each day
This is the most helpful video I have seen about a starter
👍👍🙏🙏
Very much AGREED😁✨
No discard right.. whats the use of discard?
THANK YOU 😲 FINALLY a simple recipie. Blessings
I hope you give it a try! 🙏🙏😊
this will never work😂
Thanks for the recipe…. It’s a most useful video you share about sourdough starter. ❤
My pleasure 😇
Thank you!
I would only add placing a small plate under the jar in the even of an overflow.
Thanks
Thank you so much Beautiful Soul for sharing your recipe!
You could even use 1 tsp with 1 tsp water and it would still work. Wonderful, as long as same principles used, as she stated, equal amounts of flour and water. ❤😊🎉
What ratio do you recommend for maintenance of this starter? 🤔 Thanks!
@@andrea8950 it depends on the frequency at which you bake :)
@@shebakesourdoughfor once a week?
Thank you for sharing 👍❤️
Ma'am I am not buying a whole freaking fridge just for my sourdough starter.
When making your sourdough bread how much how much of the sourdough do you put into your bread
Easy recipe:
Flour 500g (100%)
Sourdough starter 100g (20%)
Salt 10g (2%)
Water 300g (60%)
After it's good to go on the fridge, how often do you need to feed it? And how much flour and water??
I want to know this too 👀
Hi can you please share where did you get your measuring spoon? It's so cute.. thank you
I make really fluffy cloud soft breads but sourdough is the only one I never tried to make.. I always found the instructions for making the starter confusing and not relevant.. but I just want to try your recipe..
Thank you fab
Now I actually think that I can do it.
Thank you very much miss 🙏🙏🙏
Most welcome 😊
Is this 15 ml water + 30 grams flour?
Your other video says 1:1 up to day 4 then double feed per day… when or how do you choose between the two methods?
You are right. I saw both videos and I have the same question. Maybe it depends on the type of flour? Wheat, rye, etc...?
I can't wait to retire so I can have time and space to bake my own bread and do cool stuff like this!
👍👍😊
That’s great but could we do one where we can spend the minimalist amount of money to start making sourdough?
Absolutely! All you need is a bag of flour and clean water :)
There's no need to throw any flour. Look for discard recipes😊
I have never tried this journey of sourdough bread. However, looking at her recipe here and on UA-cam, l can see that the measurements that you start with are not the clue, just to let it ferment and feed it each day. I say this cause the measurements are different on both platforms.
On UA-cam she adds 1 tbsp of water and another tbsp of flour and here 2 tbps of flour and 1 tbsp pf water.
The first option makes the starter watery and here the consistency is different.
I am trying both measurements to see what's the final result will be.
Depends on flour too
I tried different like rye and WW and don’t measure just see texture so it will be not watery
@@reflax6009 Thanks! I will try your way
Hi, thanks for this. 😊
_Do we need to close tight the lid after each feed?_
No, just place the cap loosely on top of the jar :)
@@shebakesourdough_how about if just room temperature only? still loosen the cap on top?_
@@mayen.perez.1011yes. It needs air to ferment. The yeast is in the air.
@@Eidann63 thank you so much. I appreciate it ☺️
❤ThaT iS one "Pampered" Starter Dough...YiPPee...Humanity got to see the "Wee One" aS it "grew up" to become an awesome Starter!😃ThaNkZ deeply foR sharinG your Marvelous IDeas with uS!✌🤓🌹🌞🌹☕🍵☕
How do you maintain it after day 8?
Day 7/8 are usually when you start baking. One option is to use the starter for the bread while keeping about 1 or 2 tablespoons of starter in the jar, then go back to day 1 and repeat. Alternatively, if you don't want to make bread every week, there are sour dough starters you can keep in the fridge to stay dormant until you want to schedule baking a loaf.
I need this, Florida is hot lol
I made my very first starter following your first video and it started doubling by day 5. It doubled within 2hr and i was so impressed ❤. This is great❤
Fantastic!
So when you do feed it if it’s doubling this fast
How much of the starter do we need to make a loaf? Also, does it vary for other things like I guess donuts, bagels, etc? Sorry if this is a dumb question 😅
Hi levain is usually 20% of total flour by weight in regular loaves. You can check out my Instagram page for more information :)
Great recipe. How much can we use from the starter to bake with?
That's the confusing part. Usually we build starter to use 66% of them , the 33% left over we feed them and keep it the fridge, so feed 2x a week, then repeat cycle again. No discard too.
Did the first recipe say to begin with 1 Tbsp. Water +. 1 Tbsp. Flour ? Now this recipe says 1 Tbsp. Water + 2 Tbsp. Flour.? Which is it? And if I don’t have a sourdough starter “ home”, what is the best way to keep it warm in a cool house? Which flour is the best to use? All purpose or bread flour? I love your video! This sounds so much easier than the rest! Thanks
And please send information on your sourdough starter appliance. Thanks
I tried 1tbsp water 1tbsp flour and it didn’t work and when I asked on Facebook sourdough bread page I was told it was too liquidy. I would stick with this recipe she shows here with 1tbsp water 2tbsp flour. Bread flour or all purpose flour as states in the video here, either one. you can store it in the oven with the oven light on or microwave. Not sure where else to store it. Good luck!
Always ALWAYS use unbleached flour.
Does the starter need to be refrigerated ?
Oh dear, you’ve got a very powerful starter there! Always place the cap loosely on top of the jar and not screwed on tight
Can u use any flour or does it have to be all purpose flour.
I like to use bread flour. All-purpose works too :)
i have the Sourdough Home and followed your directions perfectly and i’m on day 15 now with no active starter……
Hi, your previous post ratio was 1 : 1 of flour and water until the 4th day, which one is better? Thanksss ❤
I noticed this discrepancy too
I was going to post the same thing.
I'm still waiting for the enlightening here 🥲
Mine is just watery (day 6 today) 😢. Smells sour but no bubbling or rising whatsoever
add more flour when feeding
What’s your proofing temp?
Keep feeding and discard
I am gonna try this 😊. Felt its easier to estimate starter peak time since the temperature is consistent
Yes, please find the exclusive discount link on my Instagram :)
THANK YOU
You’re most welcome! 🤗
You might end up with an over acidic starter since your not diluting the previous starter with new flour and water. There is a reason bakers discard.
The starter is generally fine with this small amount of feed daily for a week. Once the starter is alive and active, we start discarding before each feed. Many of us have built a new starter successfully using this method and they’re thriving! 😊
Thank You❤❤
I use rye flour. On day 3, it smell gross. Is it normal?😢 How would I know if it is fail?😢
Should it be kept in dark or light doesn't affect it?
The proofing temp is more important. Ideally it should be kept between 25-28C :)
Got it.. Thank you (:
Finally i found you, sourdough making😄 Any alternative if i don’t have that sourdough making stuff?
So i keep doing the same step of feeding until day 7?
Never understood the discard bs process but I’m glad this one showed results without doing that. I can’t wait to try it! Thank you for sharing 😊
The discard "bs" is just so you don't end up with an abundance of starter. When you feed it, you need a 1:1:1 ratio of starter:water:flour. So if you never discard, which you can use for tons of recipes, you'll basically be doubling the amount of starter each time you feed it.😅
You need to discard though. Otherwise your starter will grow more than you need. Once your starter is good to go, you can keep your discard separate to make recipes like discard pancakes.
@@stormythompson2413commented the same thing!
Apparently need to discard as it becomes too acidic and also because the volumes gets out of control and need to feed it even more flour the bigger it gets
Thank you for sharing this easy Recipe.
If I USE Rye organic Flour❓
PLEASE let me know if this Would work as well.
I would recommend a mix of bread and rye flour :)
Could this be done in 28-30°C ? I live in tropical area
Yes :)
I live in the Caribbean, temps are usually 80°F and above. Rarely under 80°F unless there is a cold front.
Will try this Starter without the honey and come back to let you guys know how it’s going. 🙂
Thanks for this easy video Caz gosh, there is no way I would be able to baby something while removing bits of it every day 😅.
how is it?
I have only ever made bread from dry instant yeast.
Try sourdough, it’s more flavourful and gut-friendly than regular bread :)
@@shebakesourdough instead of sourdough I grew a bunch of mold. Yep. Tried it. Never worked for me. Why would it work correctly? It it like 30-38°C here, sometimes even 43°C here. It obviously got spoiled and made a complete mess. I will try it in the month of December or January. The temps are a little milder at 20-30°C.
I mixed 3 spoons of whole wheat flour with 1 /1/2 tbsp water each day. It grew up on the first day. I was surprised. Second day, + feed. Third day, rises up and I fed it more flour. And fourth day, mold.
I don't even have an oven. I make bread using a broken huge pressure cooker with a lid and sand and an iron rack to put the container with the bread. I bake the bread in a steel bowl or tiffin of cups. I don't have or need a bread tin. I would eat the bread as snacks anyways. It ferments in like 1 hour here. I ferment the dough for 3 hours.
Thank you so much. Today is my Day 1
You got this!
I also would like the link , please and ty:)
@@terrybigelow5705 Hi! Please send me a message on Instagram :)
Can i use 100 percentage whole wheat flour in??
Yes you can :)
Can I store it in fridge until I want to use it ??
For a new starter, no. For an established starter, yes :)
@@shebakesourdough hi! may I ask, what is an established starter?
That refers to a starter that’s already active and would double with each feed :)
@@shebakesourdough thank you so much. After storing the established starter in the fridge, I have to feed it 2 tbsp flour & 1 tbsp water every week, right?
I don’t really understand the steps😢. Do you need to add yeast to the flour so it can rise or do you only need just flour and it will start the process regardless?
Just water and flour as explained in the video :)
😂
How can you convert your sourdough starter to make it gluten free?
Feed it brown rice flour
@@shebakesourdough thank you for your reply… can i start the process with brown rice flour.
How do you care for the extra mature starter?
Refrigerate it.
What if you do not have and can’t afford the warmer?
so i had started a sour dough starter....its got a layer of liquid on it and smells sour but no bubbles...shoukd i just restart?
Maybe add more flour, it needs to be feed, mine happened too added more flour. Search more info in google
I'm just confused on what happens after it's matured and you start using it for bread do you feed it still that's what I'm confused about
Does the water added have to be a certain temperature?
I use room temp water
is the elastic band necessary ?
Can use a ponytail
Hi how do I make this without the contraption?
Keep the starter warm ideally 25-28C. For more tips on how to create a warm environment for your starter, please visit my Instagram page :)
@@shebakesourdoughThank you so much for responding. I appreciate it 😊 My daughter loves to cook and bake so I thought I would have her look into bread making especially sourdough bread as well. I am only on UA-cam. I don't have Facebook, Tiktok or Instagram.
Does it not need any yeast?
Just flour and water! :)
I put mine in the fridge after day 6. Is that ok? I dont need it right now.
No it’s recommended that you keep feeding it until it doubles after every feed before you store it in the fridge :)
My jar of sourdough starter exploded
How do you make bread out of it?
Just add flour and water! I have many videos and recipes on my IG and TikTok :)
And how much do you used and how much do feed
Do you use all of them or keep some? So you restart all over again without any mother starter? That's weird.
What is the elastic band for?
I was adding randomly water and flour in a coffe cup on the counter and it worked in any case after like 10 days. Mb it's far from perfect, but if u wanna start smth just simply start
Congratulations on your new starter! Happy baking! 😊
I did this today is the 9 days I did everything right it never grow it not smelling like sourdough it was watery plz help
In your other video, your proportion was 1 tb spoon water and one tbspoon of flour. Why changed?
Hi! Both recipes would work :) I increased the flour quantity in my second video because I have received feedback that some of you were concerned about the runny consistency of the starter in the beginning. Adding more flour will give you a thicker consistency. Eventually both methods would yield the same sourdough starter that is alive and active! Good luck!
I’m confused on how it grows because it’s just water and flour no yeast?
the flour has yeast and you are basically cultivating it by adding water and allowing it to grow in a warm environment
@@gloa6035 ohhhh I thought it’s just plain flour
@@Fatima-qu3mlno. I think you still misunderstood. The flour is plain, no yeast added.
But flour already has natural yeast in it.
Everything in this world has bacteria right?
So in this case the bacteria in flour that producing the yeast.
@@ahsaiiara ohhh right
@@ahsaiiaraThank you for sharing this information, even though your comment was addressed to another person, you really helped to clarify my confusion 🙌🏽🙏🏽🙏🏽
My starter was great and all until the 4th day it just turned watery:(
add more flour
Is this recipe achievable without maintaining the starter at 25 C?
The ideal proofing temp is ~25-28C and this ensures success with building a new starter. If you don’t have the Sourdough Home, you can also create a warm environment for your new starter physically. You can find more tips and suggestions on my Instagram page :)
@@shebakesourdough thank you so much!!
So you don’t have to wait 7 days to make bread with it?
Yes it takes a minimum of 7 days for a starter to come alive and become active. It’s ready when it starts to double with every feed
@@shebakesourdough thank you for replying. I’m on day 3 and my starter has more than doubled with every feed within like 8-10 hours, that’s why I was asking if I still had to wait the full 7 days
That’s just the beginning where you get a rise and then it falls flat for days or weeks. Starters are no where near ready at 7 days. It’s such an unrealistic selling point. It takes time, period. No gimmicks.
You dont need that all that looks like is one of those small fridges that hold six cans of pop. 😊
You start the sourdough starter, without a starter? Weird. And then how much does this whole jar of starter weigh? Some recipe call for 100g, some 150g. That's the confusing part. Usually, we build starter to use 66% of the full jar , the 33% left over we feed them and keep it the fridge, so feed 2x a week in fridge, until it's full again, then repeat cycle again. No discard too.
Traditionally one starts a new starter with just flour and water, that’s completely normal. The jar weight does not matter, you measure the weight of the flour and water each time.
Omg ain’t no way it’s this easy!!
It’s not.
@@Therealgirlinthedesert I believe you lol
because it's not
pls send me the link
التحضير لا يحتاج لضبط الحرارة بأجهزة
can I just repeat the same method for 3 days then leave it to expand on its own?
Here is too hot ,so on day 1 my starter double triple and out of jar in few hours 😂 wat I do now
What on earth is that mini fridge thing for.. you don't need that !!
Why do you need an elestic band?
the band is put on right after a feed so that I can track how much the starter has grown when it peaks :)
7 days is so unrealistic! Its still immature. Try 3-6 weeks!!
OK, I need a recipe that doesn’t need a perfect temperature contraption. Something more simple that won’t make me spend $250. Why do people do this? not everybody can afford that thing
Hi! Thank you for sharing your thoughts. You can certainly build a new sourdough starter with or without the Sourdough Home, so long you can manually create a similar proofing temperature for the new starter to thrive. The Sourdough Home is designed to offer significant convenience and efficacy that can make a big difference in our starter’s health and its maintenance routine. I am here to share what I know and offer options. It is entirely the freedom of the audience to decide whether the Sourdough Home is a useful tool for them and invest in one 😊
Why you are putting rubber band??
To mark the level right after a feed so that you can track its growth
🤔 ... And the electric machine what?! Oh but is so simple 😂
Maybe it’s the because the ac is on all the time
Slightly different from your first but this one is good too ...
Can I follow this process without the Brod and Taylor Sourdough Home?
Oh yes certainly. There are ways to create a warm environment for your new starter manually like leave it in the oven with the light on. For more tips you can visit my Instagram page, thank you :)
Mine. I put it on the Microwave oven.
How much of the starter can be used if I will use 1 kg of flour?
How much of the starter can I use if I will make bread with 1 kg of flour?