5 Must-Know Sourdough Starter Tips (Long Version)
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- Опубліковано 10 чер 2024
- Here's the long version of my 5 Must-Know Sourdough Starter Tips! These are essential for sourdough beginners, but even if you're a seasoned sourdough baker you may learn something new!
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0:00 Intro
0:13 Tip 1
0:29 Tip 2
0:45 Tip 3
0:58 Tip 4
1:25 Tip 5
2:06 Bloopers
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Just FYI, It's hot here and I don't bake much in the summer so I have left a fresh starter in the fridge for months! Even after a month or two it comes back in 24 hours no problem. One time though, after about 4 months in the fridge it took two days of feeding to get it back to full bubbly deliciousness but it did!
Yeah, I've neglected my starter in the fridge for longer than what's recommended, and I was able to revive it. But if you make sure to feed it once a week, you'll be more likely to be able to just feed it once and use it instead of having to coax it back to life.
That’s really good to know, appreciate it! My eldest got really into sourdough this past year and keeps telling me I should as well as I love all things sourdough. We live three hours from each other, which isn’t super far but it’s definitely not close enough to share baking chores the way we once did back when she & her siblings were growing up.
I’m going to learn as much as I can from both her as well as YT videos (I have ADHD & am a visual learner, so I learn faster from videos than I do from reading, if that makes sense?).
Thanks again to you AND @butteredsideup for these tips, tricks &!helpful info ✌️❤️
How about mold? I am always very concerned that might be mold on my starter and I would not notice it.
If my starter doubles and able to rise the bread does it mean there was definitely no mold in it?
@@beasteinbach8138 1) Yeast is a very territorial organism. It does not work and play well with others. So if you have a good healthy yeast it will not allow invaders into it's home.
2) With that said, since mold is in the air There is bound to be *some* mold in your starter.
3) Any organism in your dough/batter whether it be yeast, mold or even bacteria are going to die when you cook it. So no worries either way!
Erica makes the best videos Ever, I especially like the bloopers! 😂
I just found your video "wartime meal plan for 24 hours". I inherited that same cookbook from my grandmother/mother, I've cherished it for years❤. Mother put pincurls in my hair as a young girl even in the 60s! Fyi cream of wheat does have just under 3 grams of protein, not much but... My favorite recipe (Mother made this too) is the BBQ sauce. For a wet sauce use recipe as is, for a thicker sauce use tomato paste. Nice channel 😊
My mother-in-law gave me some starter... and I am SO OVERWHELMED right now!!
Thsnk you so much for sharing this great recipe. It's really so delicious so tasty and yummy. Weldone ❤😊😊👍.You are a wonderful God's given innocent face very special very talented very cute very pretty very beautiful gorgeous woman and your all recipes are amazing and unique just like you .may God bless you with the best because you are the bestst among all the best Stay blessed ❤❤❤😊
I heard that we shouldn’t use the starter before 1 week to make bread because at that point the pH level of the starter is still not right and the bacteria we don’t want might still be dominating.
How do i know for sure that it is ok to use?
I had to start making a new starter coz I left my in the fridge for too long and it died 😅.
Now it is nice and bubbly and doubling about 5-6 days of making it.
Heyy I have a question. So I don’t bake weekly more like every fortnight or even once a month. Yesterday I fed half of my starter and let it double in size. I ended up not using it for a recipe, does that make it turn into a discard? Or can I add that 50% of fed starter to the existing jar without effecting the quality of the starter? I hope that makes sense btw I love your videos🩷
If it's gone past "peak" fermentation (it doubled in volume and then it sank), it would be considered discard, not active starter. I don't personally add discard back to the main starter, but I don't **think** it would affect the quality. Since the "discard" you just made is actually more active than the main starter, you could turn that into your main starter and use the 50% that you didn't feed to make pancakes.
I have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
That’s so cool that it’s over 100 years old! I’m not familiar with a milk based starter, but I believe another UA-camr is…let me see if I can find her channel!
I don’t know if her starter is the same as yours, but maybe it’s similar? ua-cam.com/video/whGTP6YkRzg/v-deo.htmlsi=Wd3m9j9Zz8qxEb-k
First Comment,