Are you starting a sourdough starter (ya saw the link for my sourdough starter tutorial right?) or if you have a sourdough starter, tell me how old it is? Mine is going on 9 years old.
I bought a starter from "Breadtopia" I have been feeding it for a couple weeks, made sourdough pancakes and used it to start a wheat starter that I fed for five days. I put both starters in fridge yesterday and will bake my first loaf of bread next week. I will look at your tutorial later today.
Hi Melissa thank you so much for the info. I have a question. Can I bring the sourdough from the fridge and keep feeding it outside like to leave it on the counter?
Mine is about 2 years old now (I think). It's kind of weak now though, maybe because I've always kept it in the fridge because I only bake about once every two weeks
My grandmothers starter she made at 11 years old is alive and thriving today, probably made a few thousands of breads throughout its lineage. It is 119 years old as of November this year!
I received a dry starter that has been reserved since 1910! It came from Czechoslovakia and was given to a BYU professor. He then made a bunch of copies in a dry form and gave them away. Pretty neat!
My starter is 6 years old. I put equal amounts of starter, flour and water. When I am going to leave it in the frig, I make sure I use a new jar and lid. I also put the last date fed on a strip of tape on the lid. I try to feed it at least once a month if not using it. I feed mine 3 times about 12 hours apart and keep it on the counter before I bake with it.
I have a sourdough starter, it’s a 145 year old Egyptian Sourdough starter. I’ve had Oscar for about 6 weeks now. I’m going to separate it and feed some of it every day and have some in the fridge for friends or just in case something happens to my live one. Great video . . Thanks.
Melissa, I do bake weekly. Leave my starter in the refrigerator....take out warm up ...bake feed and back in the refrigerator. I was given my starter from a friend September 2016 and now I have two jars....and now a small jar made with Rye flour. The Rye Flour SDS seems to be stronger. I am going to have only two jars. I do bake a lot with Sourdough Starter. It has been a great journey....my original starter is from The original Oregon Trail....and has been SUPER.
I've only just made my third loaf ever and it's sourdough. The starter took me two weeks to perfect using wholemeal rye flower. 50 grams water and flower, transfer 50 into new container and add 50 water and flour again for 14 days every 24 hrs. Kept it in the oven with the light on at more or less 24 degrees with the oven door ajar. Loaf 600 grams flour 450 water 10 salt 140 starter Bread machine made the dough. Left the dough out covered for 2 hrs then in the fridge for 24. Out of the fridge for half an hour into a cake tin with a casserole dish on top of it preheated to 250 degrees. Half an hour turned down at 230 degrees then 6 mins no lid on to brown. Wish I could post a picture of it, it looks amazing! Thanks for the tips and ideas, I didn't use any of yours yet but I will 😄
I just got some sourdough from a friend, and she said her family has had it since about 1896 and that they brought it to alaska during the gold rush! So I think it has a very cool history behind it as well as a great flavor! ❤
I was just given a starter from 1988 from a resident at my job. he has all the notes from him about the San Francisco sourdough starter. He also gave me a recipes to make pancakes oh I can't wait to try it.
You are so helpful. I was panicking because I ordered sourdough starter, it got delivered more than a week before I was expecting it, & I thought I had killed it, in a bad way. With your help I am now able to understand more of what I have & what I need to do going forward. Hopefully you have helped me save the life of my starter. I will keep you posted.
Good morning ☼, Melissa! Blessings to you for a beautiful day ahead. I started a fresh, new sourdough starter culture on Christmas Day 2018 using only flour and water. Her name is 'Noel.' {I've heard that it's good luck to give your starter a name so that family members can take an active participation in caring for the starter, e.g., "Will you please feed Noel tonight?", and so they don't accidentally discard your precious starter by washing the jar, etc.} Anyway, I started her on Christmas Day and have been doing a combo of keeping her on the counter and feeding her daily as well as putting her in the fridge with fresh food and water for up to 9 days. I don't have time to do a lot of baking, unfortunately, so as you can imagine, I wind up with a lot of discard. But that's OK because my dog and chickens love it! I just pour the discard into a microwave safe bowl and microwave for about 2 minutes. What comes out smells heavenly and is just the right texture and consistency to tear off a couple of pieces to toss into the chicken yard as treats, and the rest goes to the dog. (They all LOOOOVE it, by the way!) Regardless, Noel is extremely happy, healthy, and ferments up right on schedule when she's sitting out on the kitchen counter. She also has the best perfume of all-that lovely, healthy, yeasty, fermentation smell that makes me wish I could eat oodles and oodles of bread like I could when I was a little-un. Thank you for posting a very helpful, and simple, video for everyone. I think people are intimidated by sourdough because they watch videos or read blogs by bakers who talk about hydration percentages, baker's math/formulas, that you have to use exactly certain types of flour or amounts/ratios of flour to water (e.g., 20 grams of starter to x grams of flour and x grams of water) or your starter will die, that you can't make a starter unless you have pineapple juice, or some kind of exotic raisin/currant, that you must use a mix of this flour and that flour, filtered water, etc., etc. What bread wonkies and passionistas seem to either miss or forget is that sourdough has been around for thousands of years, and somehow those starters all managed to survive without all the precision, exotic fruits or fruit juices, flours that many people can't easily or affordably get their hands on, etc. etc. Heck, even good ol' Cookie, the chuck wagon cook, could keep his starter alive and working for him reliably, day in-day out without the benefit of a full-on kitchen or anything even resembling a kitchen. If he could do it, so can we humble, little pioneering homesteaders! Good luck, everyone, on either starting your sourdough starter, or keeping it happy, healthy, and thriving so that it can feed you for years and years and years to come! Please do not be intimidated by it. It really is as easy as Melissa has shown it to be. And trust me, you can make and keep your starter alive with nothing more than flour and water. My happy and healthy 'Noel' is proof of that! God bless! Mommy Learner
I love Noel's name! And yes, only flour and water are needed for a sourdough starter, actually using some of those other things can throw off the natural yeast and good bacteria balance. :) My chickens love the discard if I don't turn it into something else too!
Great instructions about starter feeding and maintaining. I watched your videos and decided to make it. I am on the day three stage and it is alive! Thank you.❤
My daughter-in-law and I started our sourdough adventure together last September. What I have learned is that sourdough and the starter are very forgiving. Sometimes I get it just right with daily or even twice daily feeding. Sometimes due to some difficult life events, my starter has been sorely neglected and left.on the counter. Even so, a little TLC was all it took to refresh and wake it up. My favorite flour for feeding my starter is rye. Blessings!
I have started mine 2 days ago for the first time, it's looking active, I'm. Pretty clueless and looking for simple advice, your video was informative, thank you, I will check out more of your videos later, I have many questions need answering before I use it, like how I use it, how to keep it going, how to get it going again😂, hopefully I'll figure it out👌👍😂
Hi...you have made my life simple in regards to looking after my starter....I made my first laf and it was delicious.....I have started 2 more starters from my main gal....working great....for my son in law and friend....I'm in Australia..love your channel
You got this!! And I walk you through every step to get it going well from the start in my free video series here (if you haven't went through them yet) melissaknorris.com/sourdough
Melissa I've seen a couple other ladies do a video on sourdough starter and I'll tell you that yours was the BEST of all of them....Great job!! Keep up te goot work!
I’ve just started working with sourdough with a starter my daughter gave me. I’m lookin go forward to getting into making sourdough breads on a regular basis. Thank you for your information.
Thanks!!! I just got it a week ago and I been feeding twice a day every day... going nuts!! I just find out today that I could take a break and keep it in fridge... wish I knew!! Ha ha ha
I just had my first starter double today. I'm sick and don't feel like baking tomorrow. How should I store my starter and should I separate some for bread now or when I'm ready to bake?
I purchased my spelt starter about a month ago that is 40 years old🤗 I know it is free of pesticides & appreciate it all the more🥰 This is the only bread that sits well with me, unless its organic sprouted grain*
I've had mine for about a month and it's my first time. I got left in charge of it while my man is out working. He got it from his friend before he left. So thank you!! I'm so lost on it and your video made it look super quick and easy to take care of it ❤
Hi I have only had my starter for 4 weeks, started with a gluten free then added organic rye. Now I also have a rye starter as well.. I looked at your vid as I didn't know how to treat my refrigerated starter when I do the weekly feed.. Now I do.. Thanks for the tips 👍
My coworkers wife gave me a starter a couple weeks ago,I have only fed it once so far and haven’t made anything with it yet,but I plan on making something in the next week.. I’m just learning all about starters,I know nothing about them but have been watching a lot of videos to learn
I've had mine for over a year, but it's my second go-round with sourdough. Mine is more a cream color, since I often use whole wheat flour to feed it. Mine is also looser, and I take it out every two weeks to let it come back, and bake our breads. I have made waffles and pancakes with the sourdough when we feel like really carbing out!
Next week's video will show using fresh ground hard white wheat and the flour type definitely changes the color and consistency, I have an Einkorn and gluten free brown rice starter too.
I have had mine for around 3 -4 yrs and the previous one was 7 yrs. I have been doing sourdough for about 20 yrs or more. I flipped mine to a whole grain using Einkorn. I am a low carb/Keto person so i only use it to levin my waffles that i make with low carb flours. I also leave the starter in the fridge for long periods of time, then I take it out and put it on the counter and add water and flour to activate it and then I discard some and feed it again several times before I use it.
I have an Einkorn starter too and a gluten free one (though it's brown rice so not low carb). What flours do you use for your low carb flours? (I transition from Keto every 4 weeks and am currently in that phase and would love your recipe using this method). High five on 20 years of sourdough!!
I would also love to hear what you have learned about working with einkorn. I am hoping to grow a small plot this year. We'll see if it likes our location or not.
@@GrandmasGardenofHope Einkorn does great but it tends to go through the food faster, so your bread proofing times are shorter than using other flours and it will go through it's food faster so I keep it on the thicker side (so it has more flour than water ratio) than all-purpose.
I use about 1.5 c Almond flour 1/4c coconut flour and a 1T. Oat fiber and 2T. Sweetener, 1/2 c well fed starter mixed with your choice, 2 c. sour cream, full fat yogurt, home made full fat buttermilk, mix well, add dry ingredients let set overnight. Sprinkle 1/2 t. Salt and 1t. Baking soda, add 3-5 eggs beaten, 4T. Butter/oil with maple or vanilla extract. It’ll have a nice reaction with the sourdough and soda and proceed with waffle making. I usually get 10-12 nice size waffles. FYI. I change things up all the time so adding flaxseed or even einkorn in a very small amount works too. If batter is to thick I thin it a bit with water, the reason for the egg choice is I don’t get enough protein in my diet and I am not a big egg fan. I forgot but during pumpkin season I add 1/2c cooked pumpkin and all the wonderful spices too.
Anita Johnson I have made SD breads before I went Keto 3 yrs ago. It doesn’t have enough gluten to create a high structure to loaves but great for using in baking. I do grind mine fresh whenever I need some. I would imagine the folks that sell it could help you a little more because I have changed how I bake due to this diet and it was and still is a challenge since I was trained in culinary school and the structure of flours and how they work is way...different then nut flours and such.
I’m in Florida and our house is 76 degrees F so my starter ferments quicker than most videos say. I’m finding it difficult to get a schedule going and I’m afraid of leaving my starter on the counter too long. I think I’m going to have to feed before I go to bed so that it’s ready to go for baking when I wake up. Thanks for this.😊
Hi Melissa! I really appreciate your videos. They are so informative and you get right to the important information - I just don't have time in my busy life to listen to stories when I only have a limited amount of time to learn something. (I work full time, we have a working homestead with large gardens and we raise all our own meat, and I care for my elderly father.) It was interesting to see how thick you keep your starter. I've been feeding mine nearly 1:1 water/freshly milled spelt flour and it is much thinner. My most recent starter is 2 years old now, made from flour and water. It has the most amazing flavor and it's very robust. My problem is that once summer gets here, I have trouble maintaining it in the warmer temps. I feel like I can hardly feed it enough and even though I make sourdough everything and use it regularly, all those feedings and not wanting to waste the discard leaves me feeling overwhelmed. Last summer I just dried it and put it in the freezer until the temps dropped. (I was beyond giddy when it came right back to vibrant life within a week!) But I really missed using it. I use it nearly daily (noodles, crackers, biscuits, pancakes, cakes, cookies, muffins, tortillas, etc.) because my guys love it so. The things I've read said that if I keep it in the fridge then I have to give it a period of time to revive before using it. Maybe sometime you would share tips on how to manage the starter in the heat of summer. Wow, I was wordy. Thanks for reading if you made it here, lol.
In warmer temps it usually goes through it's food faster so you feed more often or slightly larger amount or pop it in the fridge. To bring it back from the fridge mine's usually at full capacity after 24 hours, sometimes 36 hours.
My starter is 3 year olds, it is sluggish. Looks active but not doubling. I discarded to 25 g and add 50 g of water and flour. I am on my second day of doing this. It did double, day 1. I am on day 2. When can I use in recipe? Should I do this 1 more day. I found my bread wasn’t rising
Melissa, my starter is on day 7, and I made delicious pancakes with discard. Your instructions are so easy to follow. My question is on day 28 when ready to make a bread, would I need to add two cups of flour and 1 cup water when preparing to make the bread? You are really awesome sharing these tips. Thanks so much❤😊
In was gifted 75grams of starter, can I start feeding it as 75 grams or do I have to discard? Can I use tap water or does it have to be purified water?
My starter is almost 12000 years old. It was made by my great great grandma Eve in heaven. It makes great sourdough bread that tastes a little bit appley.
Started mine a month ago, made my first loaf the other day. I forgot I cut the recipe in half when I added the water and salt. Oops! Just kept incorporating flour when stretching and forming. Tastes okay! Disgard pancakes were the best I've EVER had,btw!
I had a sourdough starter but have to start over due to nats showing up in the jar. I had it covered with coffee filter but they still got in the jar. I will be doing just a regular sourdough nothing fancy. I like simple. Thanks for the video.
So if I want to bake then stick it back in the fridge for a week do I feed it once it comes to room temp then bake with it. Then feed it in a new jar and put that jar in the fridge ?
Hey there, my sourdough is a spelt and wheat mix (works perfectly fine). It’s about half a year old, I’m a newcomer and luckily my first one turned out great. I called it blubby 😁. However, I got a question. I just moved and during the moving and renovation period I could feed my blubby. It was in the fridge with the lid slightly open for about 4-5 maybe 6 weeks don’t know exactly. Today I took it out fed it and kneaded it, I let it outside to reach room temperature. How long do I have to let it stay outside the fridge before I can put it back into it, considering that I will bake a bread this weekend? Thanks!
I’m a newbie. Someone gave me starter, 50g. I fed it with 50g rye and 59g water. It doubled in a few hours. I then put it in the fridge. Should I have refrigerated immediately instead of letting it double? Also, is it ok that I tightened the lid or should it be loose? Please help before I kill it. lol.
I’m failing! I tried one starter that said 1 cup flour - 1 cup water. Yes. I finally bubbled over and I made bread. Son in law said best bread he has ever had. Then I stuck the starter in the fridge. I went back and after watching so many videos I used 100 grams water - 100 grams of flour. 100% whole wheat ground. It’s bubbly but nothing like before. And I can’t get it to float. Ugh! I’m not giving up but I have gained weight. Have you tried the discard brownies? To die for! Anyway. I’m frustrated. The chickens got three loaves of frisbees the other day. Granddaughter kept pulling off some and said it was great. So try try again.
Hi! I want to start my Sourdough . I live in Puerto Rico and the temperature fluctuates from 82° to 96° approx Can I leave it on the counter top, or on the fridge? Thanks for your help..
I love your video.....may I ask you a question? I just started my Masa Madre 9 days ago. Today, (the morning of the 10th day), is ready. What's the ratio started/flour? Thanks 🌻🕊️
I started my sourdough started 11 days ago based on your instructions. It has been rising and falling for about 4 days. Can I now put it in the refrigerator as I don’t plan on using it for a few days?
Thank you Melissa I am on day 3 of my sour dough starter from your vid on how to, I am looking forward to making my first loaf and will be making one each week instead of buying it. Thank you
Thank you Melissa after the second day is for the starter what I have to do can you show us a video from the beginning to the end please appreciate that I don’t wanna make me so confuse thank you
I my starter is 6 days old!! I do have a question though. When you say you “discard it down” after bringing it to room temp- do you take out 50g? Or bring it all the way down to 2Tbsp?
My starter bounced back after 4 months in the fridge, but it smells like alcohol. I stirred in the hooch (as I've seen some "experts" say to do) when I took it out to refresh it, but even though it's bubbly, it smells! Was that a mistake?
My poor starter was3 yrs old and we loved all we could imagine made with it. One night in the dark I grabbed apart bottle of water I had been using for it only it was one someone hhad added those drink drops to and my dear starter was a sickly purple. -compost am now getting up courage to start again after a 2 yrs hiatus. lesson always turn on lights and not rely on the stove light.
I started my first started like a week ago then it failed, then I had one for 4 days and it failed, so I had to start another one yesterday so rlly hoping this will work 😬
Can someone help please how do I know how much discard to use in a recipe? Also surely if I’m feeding it daily I’ll get discard daily but I don’t bake daily… isn’t that a waste?
I made starter 24 hour I leave it in room to revive, today I baking bread, I am checking now if it works would be great, but I have 1 question I have revived sourdough than I refreshed it and put it in refregerator righ now or leave him revive and than put it in refrigerator? And 1more question room temperature better or near battery to fast revive Thank you!
I only leave a couple tablespoons of starter leftover when making bread and I just pack about 50 grams of flour on top of that wet starter and then put it in the fridge and it’s basically really dry then when I need it again I just add water and let it rise 😊maybe once a month I make bread
Hmm, I'm going to have to buy some unbleached flour to try. This "sour dough starter" thing is getting frustrating & annoying...lol 3 starters so far have gone moldy - grey / black mold. I'm keep the starter in my kitchen, with the lid not fully closed, as stated in many other videos. The room temp is between 24 and 26 degrees Celsius. I just got home from night shift and threw out a starter as the top of it was completely covered in mold, but was fine 12 hours ago. All utensils used are clean, and I'm also using filtered water. No starters so far have risen above 1/4 to 1/2 inches in height, although there is some bubbling, not a lot. Feeding is once a day. I have kept the "discards" in containers in the fridge just in case. Any ideas ?
I have a brand new starter going for a couple weeks and I used some for making my first loaf. I have 1/2 cup left to put it in the fridge. Do I feed it first, then let it sit on the counter for awhile. How much do I feed also? Help!! Lol
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Are you starting a sourdough starter (ya saw the link for my sourdough starter tutorial right?) or if you have a sourdough starter, tell me how old it is? Mine is going on 9 years old.
I bought a starter from "Breadtopia" I have been feeding it for a couple weeks, made sourdough pancakes and used it to start a wheat starter that I fed for five days. I put both starters in fridge yesterday and will bake my first loaf of bread next week. I will look at your tutorial later today.
Hi Melissa thank you so much for the info. I have a question. Can I bring the sourdough from the fridge and keep feeding it outside like to leave it on the counter?
I am starting one
I am interested in getting a starter going. Hos?
Mine is about 2 years old now (I think). It's kind of weak now though, maybe because I've always kept it in the fridge because I only bake about once every two weeks
My grandmothers starter she made at 11 years old is alive and thriving today, probably made a few thousands of breads throughout its lineage. It is 119 years old as of November this year!
Got my starter from a relative - it's 75 to 80 years old and going strong 💖
That is insane!
Oh wow what a treat!! One of my grandfather's was the cook for the trail when herding sheep and cattle. Wish I had his starter
Amazing!!
Have you tried making a starter from scratch to see if there’s any difference in flavor
@@DatFabric - I have, not as good, maybe with time the flavour will develop.
I received a dry starter that has been reserved since 1910! It came from Czechoslovakia and was given to a BYU professor. He then made a bunch of copies in a dry form and gave them away. Pretty neat!
Probably makes such good bread
Mine is from 1847, Oregon Trail sourdough. It also came dried in the mail
@@IMACTEDwow can we order it online?
@@Ourjourneytohealth yes
How stinking cool!!!! 🩷🩷🩷
My starter is 6 years old. I put equal amounts of starter, flour and water. When I am going to leave it in the frig, I make sure I use a new jar and lid. I also put the last date fed on a strip of tape on the lid. I try to feed it at least once a month if not using it. I feed mine 3 times about 12 hours apart and keep it on the counter before I bake with it.
Great pointers! THANK YOU!!
I have a sourdough starter, it’s a 145 year old Egyptian Sourdough starter. I’ve had Oscar for about 6 weeks now. I’m going to separate it and feed some of it every day and have some in the fridge for friends or just in case something happens to my live one. Great video . . Thanks.
Melissa, I do bake weekly. Leave my starter in the refrigerator....take out warm up ...bake feed and back in the refrigerator. I was given my starter from a friend September 2016 and now I have two jars....and now a small jar made with Rye flour. The Rye Flour SDS seems to be stronger. I am going to have only two jars. I do bake a lot with Sourdough Starter. It has been a great journey....my original starter is from The original Oregon Trail....and has been SUPER.
I've only just made my third loaf ever and it's sourdough.
The starter took me two weeks to perfect using wholemeal rye flower.
50 grams water and flower, transfer 50 into new container and add 50 water and flour again for 14 days every 24 hrs. Kept it in the oven with the light on at more or less 24 degrees with the oven door ajar.
Loaf
600 grams flour
450 water
10 salt
140 starter
Bread machine made the dough.
Left the dough out covered for 2 hrs then in the fridge for 24. Out of the fridge for half an hour into a cake tin with a casserole dish on top of it preheated to 250 degrees.
Half an hour turned down at 230 degrees then 6 mins no lid on to brown. Wish I could post a picture of it, it looks amazing! Thanks for the tips and ideas, I didn't use any of yours yet but I will 😄
Finally a helpful tip on how to maintain a starter!! Thank you!
I just got some sourdough from a friend, and she said her family has had it since about 1896 and that they brought it to alaska during the gold rush! So I think it has a very cool history behind it as well as a great flavor! ❤
I was just given a starter from 1988 from a resident at my job. he has all the notes from him about the San Francisco sourdough starter. He also gave me a recipes to make pancakes oh I can't wait to try it.
You are so helpful. I was panicking because I ordered sourdough starter, it got delivered more than a week before I was expecting it, & I thought I had killed it, in a bad way. With your help I am now able to understand more of what I have & what I need to do going forward. Hopefully you have helped me save the life of my starter. I will keep you posted.
Good morning ☼, Melissa! Blessings to you for a beautiful day ahead.
I started a fresh, new sourdough starter culture on Christmas Day 2018 using only flour and water. Her name is 'Noel.' {I've heard that it's good luck to give your starter a name so that family members can take an active participation in caring for the starter, e.g., "Will you please feed Noel tonight?", and so they don't accidentally discard your precious starter by washing the jar, etc.}
Anyway, I started her on Christmas Day and have been doing a combo of keeping her on the counter and feeding her daily as well as putting her in the fridge with fresh food and water for up to 9 days.
I don't have time to do a lot of baking, unfortunately, so as you can imagine, I wind up with a lot of discard. But that's OK because my dog and chickens love it! I just pour the discard into a microwave safe bowl and microwave for about 2 minutes. What comes out smells heavenly and is just the right texture and consistency to tear off a couple of pieces to toss into the chicken yard as treats, and the rest goes to the dog. (They all LOOOOVE it, by the way!)
Regardless, Noel is extremely happy, healthy, and ferments up right on schedule when she's sitting out on the kitchen counter. She also has the best perfume of all-that lovely, healthy, yeasty, fermentation smell that makes me wish I could eat oodles and oodles of bread like I could when I was a little-un.
Thank you for posting a very helpful, and simple, video for everyone. I think people are intimidated by sourdough because they watch videos or read blogs by bakers who talk about hydration percentages, baker's math/formulas, that you have to use exactly certain types of flour or amounts/ratios of flour to water (e.g., 20 grams of starter to x grams of flour and x grams of water) or your starter will die, that you can't make a starter unless you have pineapple juice, or some kind of exotic raisin/currant, that you must use a mix of this flour and that flour, filtered water, etc., etc. What bread wonkies and passionistas seem to either miss or forget is that sourdough has been around for thousands of years, and somehow those starters all managed to survive without all the precision, exotic fruits or fruit juices, flours that many people can't easily or affordably get their hands on, etc. etc. Heck, even good ol' Cookie, the chuck wagon cook, could keep his starter alive and working for him reliably, day in-day out without the benefit of a full-on kitchen or anything even resembling a kitchen. If he could do it, so can we humble, little pioneering homesteaders!
Good luck, everyone, on either starting your sourdough starter, or keeping it happy, healthy, and thriving so that it can feed you for years and years and years to come! Please do not be intimidated by it. It really is as easy as Melissa has shown it to be. And trust me, you can make and keep your starter alive with nothing more than flour and water. My happy and healthy 'Noel' is proof of that!
God bless!
Mommy Learner
I love Noel's name! And yes, only flour and water are needed for a sourdough starter, actually using some of those other things can throw off the natural yeast and good bacteria balance. :) My chickens love the discard if I don't turn it into something else too!
Great instructions about starter feeding and maintaining. I watched your videos and decided to make it. I am on the day three stage and it is alive! Thank you.❤
I second that! Just got some starter from a friend and have no idea what I am doing. Now I have direction!
I just purchased a dehydrated starter, I hope it will turn out good! I know nothing about sourdough, so thank you for your content! I need this!
My daughter-in-law and I started our sourdough adventure together last September. What I have learned is that sourdough and the starter are very forgiving. Sometimes I get it just right with daily or even twice daily feeding. Sometimes due to some difficult life events, my starter has been sorely neglected and left.on the counter. Even so, a little TLC was all it took to refresh and wake it up. My favorite flour for feeding my starter is rye. Blessings!
Hope your's is still going strong! I'm making my first ever with some rye flour too! It's only day two and it already smells wonderful!
I have started mine 2 days ago for the first time, it's looking active, I'm. Pretty clueless and looking for simple advice, your video was informative, thank you, I will check out more of your videos later, I have many questions need answering before I use it, like how I use it, how to keep it going, how to get it going again😂, hopefully I'll figure it out👌👍😂
Hi...you have made my life simple in regards to looking after my starter....I made my first laf and it was delicious.....I have started 2 more starters from my main gal....working great....for my son in law and friend....I'm in Australia..love your channel
I have been wanting to make a sourdough starter ... & I think your videos have encouraged me that now is the time to try!!!! Wish me luck!!!
You got this!! And I walk you through every step to get it going well from the start in my free video series here (if you haven't went through them yet) melissaknorris.com/sourdough
Maybe a silly repeat question but..... in theory could you keep more of the discard and make starter for someone else from it?
Yes
Just made my first ever starter from your tutorial, I’m so excited. Thank you for your guidance!!
About to make my first sourdough starter ever. I am super nervous
How is yours now
I was just gifted some starter that was said to be 20 years old. I’m excited to bake my first bread this week!
this is the old school vibe tutorial i was looking for
Melissa I've seen a couple other ladies do a video on sourdough starter and I'll tell you that yours was the BEST of all of them....Great job!! Keep up te goot work!
A friend gave me some sourdough starter yesterday and I just stuck it in the fridge today.
I’ve just started working with sourdough with a starter my daughter gave me. I’m lookin go forward to getting into making sourdough breads on a regular basis. Thank you for your information.
I've had my starter for 2 days. My friend gave it to me and she's had it going for a year. :)
I just started my starter, and put it in the fridge. Today I'm feeding it for the first time again.
Thanks!!! I just got it a week ago and I been feeding twice a day every day... going nuts!! I just find out today that I could take a break and keep it in fridge... wish I knew!! Ha ha ha
I just had my first starter double today. I'm sick and don't feel like baking tomorrow. How should I store my starter and should I separate some for bread now or when I'm ready to bake?
I purchased my spelt starter about a month ago that is 40 years old🤗 I know it is free of pesticides & appreciate it all the more🥰 This is the only bread that sits well with me, unless its organic sprouted grain*
This really helped me! I got some sourdough starter from a friend about a month ago and didn’t have time to feed it till now.
I received mine from a friend that got hers from a family in Alaska that has passed it down for 5 generations!
I've had mine for about a month and it's my first time. I got left in charge of it while my man is out working. He got it from his friend before he left. So thank you!! I'm so lost on it and your video made it look super quick and easy to take care of it ❤
I have San Francisco sourdough starter. Works very well and a taste of bread is on a sour side. Love it.
Hi I have only had my starter for 4 weeks, started with a gluten free then added organic rye. Now I also have a rye starter as well.. I looked at your vid as I didn't know how to treat my refrigerated starter when I do the weekly feed.. Now I do.. Thanks for the tips 👍
My coworkers wife gave me a starter a couple weeks ago,I have only fed it once so far and haven’t made anything with it yet,but I plan on making something in the next week.. I’m just learning all about starters,I know nothing about them but have been watching a lot of videos to learn
Thank you! I made a starter a week ago following your other video. Its doing great and now I know the best way to maintain it. :)
I just started playing around with starters. I have an all purpose and a wheat starter. I am putting it in the refridge tomorrow, thanks for the video
I've had mine for over a year, but it's my second go-round with sourdough. Mine is more a cream color, since I often use whole wheat flour to feed it. Mine is also looser, and I take it out every two weeks to let it come back, and bake our breads. I have made waffles and pancakes with the sourdough when we feel like really carbing out!
Next week's video will show using fresh ground hard white wheat and the flour type definitely changes the color and consistency, I have an Einkorn and gluten free brown rice starter too.
Thank you. I have a starter that I wanted to put to rest for a period of time. This was a great help.
I have had mine for around 3 -4 yrs and the previous one was 7 yrs. I have been doing sourdough for about 20 yrs or more. I flipped mine to a whole grain using Einkorn. I am a low carb/Keto person so i only use it to levin my waffles that i make with low carb flours. I also leave the starter in the fridge for long periods of time, then I take it out and put it on the counter and add water and flour to activate it and then I discard some and feed it again several times before I use it.
I have an Einkorn starter too and a gluten free one (though it's brown rice so not low carb). What flours do you use for your low carb flours? (I transition from Keto every 4 weeks and am currently in that phase and would love your recipe using this method). High five on 20 years of sourdough!!
I would also love to hear what you have learned about working with einkorn. I am hoping to grow a small plot this year. We'll see if it likes our location or not.
@@GrandmasGardenofHope Einkorn does great but it tends to go through the food faster, so your bread proofing times are shorter than using other flours and it will go through it's food faster so I keep it on the thicker side (so it has more flour than water ratio) than all-purpose.
I use about 1.5 c Almond flour 1/4c coconut flour and a 1T. Oat fiber and 2T. Sweetener, 1/2 c well fed starter mixed with your choice, 2 c. sour cream, full fat yogurt, home made full fat buttermilk, mix well, add dry ingredients let set overnight. Sprinkle 1/2 t. Salt and 1t. Baking soda, add 3-5 eggs beaten, 4T. Butter/oil with maple or vanilla extract. It’ll have a nice reaction with the sourdough and soda and proceed with waffle making. I usually get 10-12 nice size waffles. FYI. I change things up all the time so adding flaxseed or even einkorn in a very small amount works too. If batter is to thick I thin it a bit with water, the reason for the egg choice is I don’t get enough protein in my diet and I am not a big egg fan. I forgot but during pumpkin season I add 1/2c cooked pumpkin and all the wonderful spices too.
Anita Johnson I have made SD breads before I went Keto 3 yrs ago. It doesn’t have enough gluten to create a high structure to loaves but great for using in baking. I do grind mine fresh whenever I need some. I would imagine the folks that sell it could help you a little more because I have changed how I bake due to this diet and it was and still is a challenge since I was trained in culinary school and the structure of flours and how they work is way...different then nut flours and such.
Got my starter from my sister. It is just over 2 months old. We have baked soooo much bread!!!!
My friend just gave me some starter and I didn't realize I was supposed to discard before feeding it and it never rose hahaha. Thanks for this video!
I’m in Florida and our house is 76 degrees F so my starter ferments quicker than most videos say. I’m finding it difficult to get a schedule going and I’m afraid of leaving my starter on the counter too long. I think I’m going to have to feed before I go to bed so that it’s ready to go for baking when I wake up. Thanks for this.😊
Planning on getting one.. Eager to learn by Christmas; need to learn how to make at least 3 loaves..
Just bought a starter for my hubby for Christmas. 🤗
Starting a new batch. Love your content on IG and YT.
Great video but I have a question so when I need to bake with and let's say my recipe calls for 200 g of starter, how do I go about doing that?
Feed it the night before
@@MelissaKNorris but do i feed it the night before 100 grams water , 100 grams flour t?
Hi Melissa! I really appreciate your videos. They are so informative and you get right to the important information - I just don't have time in my busy life to listen to stories when I only have a limited amount of time to learn something. (I work full time, we have a working homestead with large gardens and we raise all our own meat, and I care for my elderly father.) It was interesting to see how thick you keep your starter. I've been feeding mine nearly 1:1 water/freshly milled spelt flour and it is much thinner. My most recent starter is 2 years old now, made from flour and water. It has the most amazing flavor and it's very robust. My problem is that once summer gets here, I have trouble maintaining it in the warmer temps. I feel like I can hardly feed it enough and even though I make sourdough everything and use it regularly, all those feedings and not wanting to waste the discard leaves me feeling overwhelmed. Last summer I just dried it and put it in the freezer until the temps dropped. (I was beyond giddy when it came right back to vibrant life within a week!) But I really missed using it. I use it nearly daily (noodles, crackers, biscuits, pancakes, cakes, cookies, muffins, tortillas, etc.) because my guys love it so. The things I've read said that if I keep it in the fridge then I have to give it a period of time to revive before using it. Maybe sometime you would share tips on how to manage the starter in the heat of summer. Wow, I was wordy. Thanks for reading if you made it here, lol.
In warmer temps it usually goes through it's food faster so you feed more often or slightly larger amount or pop it in the fridge. To bring it back from the fridge mine's usually at full capacity after 24 hours, sometimes 36 hours.
My starter is 3 year olds, it is sluggish. Looks active but not doubling. I discarded to 25 g and add 50 g of water and flour. I am on my second day of doing this. It did double, day 1. I am on day 2. When can I use in recipe? Should I do this 1 more day. I found my bread wasn’t rising
Melissa, my starter is on day 7, and I made delicious pancakes with discard. Your instructions are so easy to follow. My question is on day 28 when ready to make a bread, would I need to add two cups of flour and 1 cup water when preparing to make the bread? You are really awesome sharing these tips. Thanks so much❤😊
Yes on day 28, however much flour and water to equal the total amount called for in the recipe you're using. So glad you are enjoying the pancake
Melissa, thank you for all your help. I can't wait to make the bread in 3 weeks. Enjoy your day. Many blessings to you for all you do.😊❤
In was gifted 75grams of starter, can I start feeding it as 75 grams or do I have to discard? Can I use tap water or does it have to be purified water?
My starter is almost 12000 years old. It was made by my great great grandma Eve in heaven. It makes great sourdough bread that tastes a little bit appley.
Started mine a month ago, made my first loaf the other day. I forgot I cut the recipe in half when I added the water and salt. Oops! Just kept incorporating flour when stretching and forming. Tastes okay! Disgard pancakes were the best I've EVER had,btw!
Just got my starter today from a friend!
I started mine 6 days ago it’s about 6 cups so I think I will discard today!
Just started a rye starter 2 days ago and it's already rising and falling like a champ!
That's common in the first few days, don't be alarmed if it stops being that active over the next few weeks
I had a sourdough starter but have to start over due to nats showing up in the jar. I had it covered with coffee filter but they still got in the jar. I will be doing just a regular sourdough nothing fancy. I like simple. Thanks for the video.
Have had 2 starters for 2 years and has been kept in fridge mist of that time. Usually feed it weekly, but has occasionally gone longer
Isn't it amazing how resilient it is once established!
So if I want to bake then stick it back in the fridge for a week do I feed it once it comes to room temp then bake with it. Then feed it in a new jar and put that jar in the fridge ?
Could someone explain why do you need to discard when there’s so much space in the jar?
Hey there, my sourdough is a spelt and wheat mix (works perfectly fine).
It’s about half a year old, I’m a newcomer and luckily my first one turned out great. I called it blubby 😁. However, I got a question. I just moved and during the moving and renovation period I could feed my blubby. It was in the fridge with the lid slightly open for about 4-5 maybe 6 weeks don’t know exactly. Today I took it out fed it and kneaded it, I let it outside to reach room temperature. How long do I have to let it stay outside the fridge before I can put it back into it, considering that I will bake a bread this weekend?
Thanks!
Do we need to open the lid regularly in case of gas accumalation and explosion?
I’m a newbie. Someone gave me starter, 50g. I fed it with 50g rye and 59g water. It doubled in a few hours. I then put it in the fridge. Should I have refrigerated immediately instead of letting it double? Also, is it ok that I tightened the lid or should it be loose? Please help before I kill it. lol.
What if I only bake 2 or 3 at most loaves of bread a month. How much do I keep on hand at all times?
I’m failing! I tried one starter that said 1 cup flour - 1 cup water. Yes. I finally bubbled over and I made bread. Son in law said best bread he has ever had. Then I stuck the starter in the fridge. I went back and after watching so many videos I used 100 grams water - 100 grams of flour. 100% whole wheat ground. It’s bubbly but nothing like before. And I can’t get it to float. Ugh! I’m not giving up but I have gained weight. Have you tried the discard brownies? To die for! Anyway. I’m frustrated. The chickens got three loaves of frisbees the other day. Granddaughter kept pulling off some and said it was great. So try try again.
Just made my first frisbee. First time making. 😂
Hi!
I want to start my Sourdough . I live in Puerto Rico and the temperature fluctuates from 82° to 96° approx
Can I leave it on the counter top, or on the fridge?
Thanks for your help..
I was lost on how much water you added? I got the 1/2 c to 1-4 c flour
I love your video.....may I ask you a question? I just started my Masa Madre 9 days ago. Today, (the morning of the 10th day), is ready. What's the ratio started/flour? Thanks 🌻🕊️
i started my own jake is a year and 8 months old😊
Do you just save the discard in another jar and always add to it the discard or do you feed it too?
I started my sourdough started 11 days ago based on your instructions. It has been rising and falling for about 4 days. Can I now put it in the refrigerator as I don’t plan on using it for a few days?
Can you use a screw tight plastic jar to keep starter in fridge? How long will it the starter last in the fridge, before it's no good?
I will finally be starting one.
First timer here, today is day 7 of my starter. Can I go ahead and put it in the fridge at this point?
Thank you Melissa I am on day 3 of my sour dough starter from your vid on how to, I am looking forward to making my first loaf and will be making one each week instead of buying it. Thank you
T
Thank you Melissa after the second day is for the starter what I have to do can you show us a video from the beginning to the end please appreciate that I don’t wanna make me so confuse thank you
How long do you keep the starter out after feeding when you take it out from the fridge need to bake bread
Just got starter as a christmas present...It's been in the fridge for about 5 days. I just took it out and want to feed it correctly
That's exciting!! I have a free sourdough series here too melissaknorris.com/learnsourdough
I my starter is 6 days old!! I do have a question though. When you say you “discard it down” after bringing it to room temp- do you take out 50g? Or bring it all the way down to 2Tbsp?
I'm using a clamp glass jar to keep my starter in, if I put it in the fridge should I clamp it shut or just put saran wrap on it?
I've never used plastic wrap on mine just the lid
Start mine today 4/7/22 with your help
My starter bounced back after 4 months in the fridge, but it smells like alcohol. I stirred in the hooch (as I've seen some "experts" say to do) when I took it out to refresh it, but even though it's bubbly, it smells! Was that a mistake?
My poor starter was3 yrs old and we loved all we could imagine made with it. One night in the dark I grabbed apart bottle of water I had been using for it only it was one someone hhad added those drink drops to and my dear starter was a sickly purple. -compost am now getting up courage to start again after a 2 yrs hiatus.
lesson always turn on lights and not rely on the stove light.
I started my first started like a week ago then it failed, then I had one for 4 days and it failed, so I had to start another one yesterday so rlly hoping this will work 😬
When you leave starter out to use same day, do you put a lid on the jar while it is rising?
Can someone help please how do I know how much discard to use in a recipe? Also surely if I’m feeding it daily I’ll get discard daily but I don’t bake daily… isn’t that a waste?
I made starter 24 hour I leave it in room to revive, today I baking bread, I am checking now if it works would be great, but I have 1 question I have revived sourdough than I refreshed it and put it in refregerator righ now or leave him revive and than put it in refrigerator? And 1more question room temperature better or near battery to fast revive Thank you!
How do you make the original sourdough starter
Can you start another starter with the discard?
I just started my first one, yesterday!
I only leave a couple tablespoons of starter leftover when making bread and I just pack about 50 grams of flour on top of that wet starter and then put it in the fridge and it’s basically really dry then when I need it again I just add water and let it rise 😊maybe once a month I make bread
Hmm, I'm going to have to buy some unbleached flour to try. This "sour dough starter" thing is getting frustrating & annoying...lol
3 starters so far have gone moldy - grey / black mold. I'm keep the starter in my kitchen, with the lid not fully closed, as stated in many other videos. The room temp is between 24 and 26 degrees Celsius. I just got home from night shift and threw out a starter as the top of it was completely covered in mold, but was fine 12 hours ago.
All utensils used are clean, and I'm also using filtered water. No starters so far have risen above 1/4 to 1/2 inches in height, although there is some bubbling, not a lot. Feeding is once a day.
I have kept the "discards" in containers in the fridge just in case.
Any ideas ?
Is it bad to do this. I leave 20gm, then feed w 20gm flour and 20 gm watet?
I have a sourdough starter that has been in the fridge for 3 months :(( how long would it take to “revive”?
I have a brand new starter going for a couple weeks and I used some for making my first loaf. I have 1/2 cup left to put it in the fridge. Do I feed it first, then let it sit on the counter for awhile. How much do I feed also? Help!! Lol
Just starting!
fridge or freezer ,which one is good for sour dough in tropical climate area?
Where can I find the instructions and amounts?
I have one, it was given to me by a coworker!
I have a starter in the back of the fridge for almost a year. Do you think it is safe to revive and use?