Make a sourdough starter really big or really small and save your flour!
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- Опубліковано 9 чер 2024
- Save your flour and stop feeding huge sourdough starters you aren't using! See how to make a large batch for baking several loaves at once then pair it down for storage so you don't have to feed a huge amount on a regular basis.
How to build a sourdough starter: • How to Make a Sourdoug...
Beginner sourdough sandwich bread: • Sourdough Sandwich Bre... - Навчання та стиль
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I was JUST thinking about you yesterday! I'm scared to start a sourdough... I can't even keep cacti alive!
Hahahaha well if you only have to feed it once a week it's not too bad. :)
I don't know what else to say other than THANK YOU !!!! I avoid sourdough cuz the idea of making the starter SCARES me and your videos are always so clear on the instructions. I will try it soon, thank you!!
I'm so glad you liked it!
I made this! It turned out absolutely wonderful. This is the bread I will go to first. Thank you so much! So appreciated.
I'm so glad! Great job!
It is such a coincidence that you uploaded this today, because I just rewatched your SD starter video today for the 2nd time, because I had intended to get one going for the 1st time ever! Today was too busy, but tomorrow I will get it going. Nice to see you uploading again! Take care!
You can do it! They all act a little different so be patient with it and it will start up for ya!
Some how your channel found me, the first one was about making bread. I liked it because I’m into making bread and love cooking. Yea I’m a man but I still enjoy it. I watched a few more of your videos and decided to subscribe. I don’t think I’ll be disappointed. Thanks
Welcome Joe! There are a lot of men who bake here so you are in good company. :)
Hi! Just caught you making the starter and wanted to know what size loaf pan I need? Can't wait to "start"!
Hey there. There's a full sourdough bread recipe here on the channel you can check for more information.
I was looking for a recipe like this and found your channel. I'm very excited to try this, but I'm apprehensive because with my autoimmune issues I'm trying to avoid bread. Do you find it's ok to eat small amounts and still not trigger symptoms?
I don't eat bread personally, but everyone is different. My body feels best and is under control with a grain free diet so I avoid rice, wheat, quinoa, etc. I do love to teach sourdough though to those who are on a different journey from my own. I was a great baker before I got sick and I still have those skills. :)
That's a very lovely shirt you're wearing.
Thank you.
❤️❤️❤️
What about well water? Does it need to sit out for a couple of hours?
Not if it doesn't have chlorine. You're good to go.
😍
What do you recommend for thinning hair?
You ask the funniest questions on the most random videos. LOL. Adrenal support is my #1 place to start for issues with hair.
@@FeastandFarmCooks lol thank you. 🤣
I'm on da2 of my starter. It was a little bubbly after one day. I hope it works. I'm trying desperately to get all the breads down. I want to get my husband off the glyphosate saturated breads at the store!!
Yes Anna it will usually do a fast doubling in the first day or two. That's a lie--don't let it trick you. LOL. It will fall and stay down after that until it really activates which takes between 7 and 14 days sometimes.
@@FeastandFarmCooks thanks for your response! It really did show itself to be a lie 😄It just lay there for the next 2 days. Now on Day 5 and it's bubbling up after an 8 am feeding and smells so much better!
Thanks for your work. I'm making the most beautiful white bread loaves now and I was never successful until I watched your tutorial. I learned things about gluten that have made the difference. Blessings to you and yours. ❤
Rachel, I started my first ever started two days ago. To my surprise
I got bubbly started on second day, but it smells somewhat like parmagean
cheese. I have continued to feed and it continues to bubble and double in size. Is it okay even if it smells strange?
Nope it's not ready. If you watched the video where I built the starter, it often doubles on day three or four but it won't be ready until it smells like bread...the cheese smell is common as the starter bacteria are killing off the bad and building more of the good. It usually lasts two or three days and will begin to shift to the proper smell after that.
@@FeastandFarmCooks thank you for answering so quickly. Are you still feeling well? I am trying to change my diet one thing a week till I get to basicly the way you eat. I have Sjogrens.
.
Yes doing very well! Bread isn't part of my diet, but I make it for my family.
@@FeastandFarmCooks You just answered my question, thank you!
If I only feed my starter once a week, it goes into hibernation and it takes several days to reactivate it for a recipe. Any thoughts why? I see people only feeding their starter once a week and then reactivate it overnight for a recipe the next day, but that’s not the case with mine. Using organic bread flour when I feed it.
Hey Kate! I have some theories. My starter does both. Sometimes it is ready almost immediately after feeding (within two to four hours) and other times it's three or four days. One thing to remember is that you're working with living organisms that have life cycles and behaviors and those can change from season to season and as the starter matures. They are kind of allowed to do what they want. LOL. The other thing is organic flour...when I taught sourdough classes, the students who used organic flour had more trouble building and maintaining a strong starter. I have zero idea why and I'd far and away prefer the organic but I've found that a basic King Arthur all purpose does much better for me. I actually use the Special Patent flour from them and it does a great job. Then when I bake I use the organic bread flour without issue. Strange, but it seems to be a trend.
@@FeastandFarmCooks thank you for this insight!