Making Your Own Sourdough Starter - Part 2
Вставка
- Опубліковано 5 жов 2024
- This is part 2 of making your own sourdough starter using only flour and water. IMPORTANT: Only use filtered, purified, or spring water. Do not use chlorinated tap water!
Here is my Amazon Influencer link. I will receive a small commission to help support my channel, but you won't pay one penny more!
www.amazon.com...
I hope that you enjoy this video, and if you did, please feel free to comment, give it a thumbs up, subscribe and share!
Here is my link for Zaycon Foods: www.zayconfres...
You can contact me at:
Vickie's Country Home
vickiescountryhome@gmail.com
9732 Pyramid Way #321
Sparks, NV 89441 - Навчання та стиль
Your 2 part series has really given me the confidence to do this. I always joke that I need things broken down to me like I am 3 year old, but I am that type of learner.
I am so happy it helps! I try to show things in my videos the same way that I would show someone standing next to me.
Thank you for doing a detailed video trough the whole process, this is the first video that I see where is explained so well. I appreciate you taking the time for so many days
You also said about the good and bad bacteria made all the sense to me
Thank you Vickie for this video , most of video was showing us sourdough starter is ready in 3rd or 4 th day , that s why my starter coudnt rise my bread , thank you again , i will be more patient about my starter 🤗
Hi Vickie, Catching up with videos today and I so enjoyed watching you complete this process. What a lovely sourdough starter you ended up with. And I love your reassurance about not stressing out about feeding it when you had been gone the whole day and fed it later than you had planned. This is what I love about traditional cooking in general - you can still make things work on your own schedule - it's not the end of the world when life happens! :-) Have a great weekend. Love, Mary
Many people, over many centuries, have made different versions of sourdough bread under trying circumstances. We have it pretty easy! So I don't think that we should stress over it. Make it, and enjoy the process! You have a great one too!
Thank you. The 14 days make sense and your instructions are the best I've found after scouring the web...Thanks again!!
You are very welcome! Thank you for watching!
Thank you , you gave me hope. I"m day four and I like that you said yeast does not know amounts. Truely I'm hoping for success. Heading out to my restaurant supply store today to get one these buckets, as jars are too hard to stir in.
You are very welcome! I like the little buckets so much better than jars, and they make it easy when you want to scale up your starter for larger batches.
I don’t know how I’ve missed all of the sourdough videos that you have. I’m binge watching them now because as you know I’m on a sourdough mission. I think I have about 3 cups of starter in my refrigerator. This is where I’m stumped. Getting confused on knowing how much to take out for a recipe and how to activate that amount.
I usually leave my starter out of the refrigerator for a day before making the dough, feeding it when I take it out. Then after I use what I need for the recipe, I feed it and return it to the refrigerator, unless I will be making another recipe the next day.
For those in cool weather or a cool kitchen temp, placing (or wrapping) your starter jar on a seedling warmer mat or a heating pad with a weak low setting can help maintain starter jar’s or proofing bowl’s temp. Use your baking thermometer to check it’s heat level if no thermostat on mat/pad. Or setting jar/bowl in oven that is off but with oven light on can help too
Yes, those will help. But if those aren’t options, it will still work, just at a slower pace.
Hi Vickie...oh gee you’ve soo much patience!! I love your dedication to your projects, whether it be sour dough starter, soap, complicated recipes...you methodically conquer them all....((hugs)) to you & a big pat on the back🤗
Thank you! This one took some planning, because I needed a full 2 weeks, every day!
Vickie's Country Home how good did it turn out too!! well done my far away friend...whilst watching it i kept thinking omg she’s done this everday without fail!! 👍🏻
ps. do u have a kombucha video?...i remember seeing giant scobies in one video? xx
I know! I had to plan ahead for this video to be sure that I could film every day! I haven't made a video of the kombucha yet, but I just moved it over to a continuous brew system. So far I am very happy with it.
Hope Love Faith I couldn’t agree more! Well said. She’s a kitchen magician...no doubt about it.
I want to Thank you for making this simple. I have watched video after video and was getting so confused. I will definitely be following your videos. Thanks again Vickie.
You are welcome Linda! Please reach out if you have questions. Good luck!
This has been awsome, thankyou so much, I am now on day 2 of my bread making, my sponge is made now onto the next step, I will let you know how it goes 😀👍❤️
You are so welcome! Please let me know how the bread turns out!
Thanks for taking the time to show us how to make it. I may try to make it this summer, since I'm off in the summer. God Bless
Awesome! Blessings!
Thanks for sharing Vickie, I learn so much watching you,Have a wonderful day 💖😊
Thank you Elaine! You too!
Another great video, people can learn alot from watching, love ya!
Thank you Mrs. Lori!
Thanks, Vickie. I'm convinced to be patient.
It is absolutely worth it!
I love your videos I am learning so much, thanks for sharing Vickie! :)
You are welcome Pam!
Your recipe is really easy to follow, I was wondering if you have every made a starter using milk and yogurt if so could you please share that recipe thanks 😊
Thank you, great video
Very detailed and helpful!
👍🤗
Thanks for your video Vickie! I was losing patience with my first attempt until I watched this video. Faith restored!
PS - I’m making two starters - wheat and spelt - is the process the same regardless of the grain?
Tony Yak I haven't tried spelt, but from everything that I have seen, yes. I don't believe that there should be any difference. Thank you for watching!
Thanks Vickie. I've watched so many videos on this and they all tell you different things. I like your approach with measuring as I was sure that it didn't matter to get things as accurate as most people say.
I thought that mine wasn't working because my kitchen is not very warm. Some say keep at room temperature about 75 F but mine is usually no more than 70 F. So maybe it just needs more time. How warm is your kitchen please?
It varies by time of year. Sometimes mid 70’s, sometimes low 60’s. I just let the starter tell me when it is ready. Don’t give. up on it, you just might need more time.
Setting (or wrapping) starter jar on a seedling warmer mat or just a heating pad with a weak low setting can help maintain starter temp and proofing bowl.
I've seen on other sites/videos that they do a float test. Do you ever do that? I am not confident about when to know when it's actually ready to use. I love your videos so much and have been watching then continuously so I can be successful.
Hi Carolyn, no I don’t use the float test. I just watch my starter, and get to know it. It also helps using a transparent container if you aren’t sure. You can look for an approximate doubling of the volume, and if you look at the sides of the container, you will see a lot of air bubbles. That is what I go by.
Thank you Vickie and it was really helpful and very great🙏
I have one question: after u will add some with the flour to make bread how u keep the rest for the next bread do u keep it in Fridge and again every day u feed and discard? Let me know that you
When I am going to make bread, I add a little more flour and water when I feed the starter. That way I will have a little starter left. Then I feed that, and either store in the refrigerator, or if I am making bread soon, leave it at room temperature.
Once I have complete my starter, how often can I use it to make bread in a week as I have a large family and eat a lot of bread.also how much do I use for a loaf ? Your step by step 2 videos have been amazing, thank you so much. X
You can (and should if possible) use your starter every day. You can also increase the size of the starter depending on how much you need.
@@VickiesCountryHome thank you so much, I started my starter days ago following your 2 part videos . It's the first time I will be baking sourdough bread. I usually bake every other day so I would need to be able to use the sourdough starter regular. I thought I could only use it once a week but am glad to know I can use it as often as I like. X
Do you discard on your second feeding of the day? Thank you for your most through video, i will be watching more!
Yes, I would discard. It seems wasteful, but it really does help. Once your starter is completely active, and ready to use, then you can choose (for each recipe) whether or not to discard. Thank you for watching!
Do you keep in fridge now? How often do you feed it now, when finished?
When I am not using it on a regular basis, yes, I keep it in the fridge and feed it once every week or two. If I am using it, I keep it on the counter and feed daily.
Do you have to discard? can you not just keep feeding it? I could maybe share it with the neighbors, lol
Until it has completed the process, I would still discard. You have to keep the bad bacteria in check. Once it is ready, then you can surely share with neighbors.
Hi if I want to use only all purpose flour . Which brand I should use . Please let me know.
If I am using all purpose flour, I would go with an unbleached organic one. I prefer the unbleached organic from Azure Standard (www.azurestandard.com/?a_aid=edaf70da4c). If that is not available, I have used Wheat Montana (I think that is the name), or possibly King Arthur flour.
Vickie, what kind of tub do you mix your sourdough bread in, its a square one I believe not this round one the other one when you actually make your bread dough.
The brand is Cambro. Here is a link, but I use the 9.4 quart size (6" deep): amzn.to/2uTpkAE
Here is a link for the cover: amzn.to/2uYPPo4
These are Amazon affiliate links.
Vickie, I started using your recipe and it started out great. Was tripleing in size. moved it to a larger container and started feeding twice a day. I do not get the rise that I had in the smaller container. on day 12. Checked it in water it floated. Soto get the volume I need should I keep feeding twice a day? Go back to once a day? anot discard ? thanks for any help.
I am not sure why it isn’t increasing in size, but I believe discarding and feeding more often should help. What is the room temperature? Warmer temperatures help.
Vickie's Country Home I keep it on top of the refrigerator. Very warm her. I would say 80 most of the day
Where did you get your containers please?
Here is an Amazon Affiliate link to the ones that I use: amzn.to/2NfPhRV
Where did you find the plastic containers with measurements on them?
Hi Sharon, here is an affiliate link for the ones that I use: amzn.to/2tNTpOy
Vickie, do u get your tubs thru Amazon? What size r u using...2 quart?
Yes, they are Cambro 2 quart.
Thx😘
If your trying to build a large starter, is it possible to save instead of tossing half each time before feeding? I don’t understand why it’s built and thrown away?
You can build a larger starter, and depending on your tastes, you may prefer it. You tend to get a stronger sourdough taste if you don’t discard. But I have also found that discarding and then feeding tends to invigorate your starter. It is a matter of preference.
Carl Bailey You do need to Emile half when you are feeding your starter, but you can use the discarded portion in other things. Try mixing it into a pancake batter, or add a bit of flour and make a flatbread that you cook in a hot cast iron pan. You can top it with herbs or make it like a pizza.
GreginND Thanks! Great ideas.
Vickie's Country Home I grew up in the Central Valley of California eating Pyrenees sourdough breads. I personally feel that San Francisco sourdough cant hold a light for the Pyrenees. I guess you could say I like the stronger taste. After watching your in depth videos on the subject I’m positive you could duplicate anyone’s bread. Great job and thanks for responding.
Never mind on answering the size question. I see now that it’s a 2 quart.
LOL!
Do you put the starter in the fridge every night or leave it on the counter?
That depends on whether I will be using it soon. If I am not going to use it for a while, I will store it in the refrigerator, which greatly slows down the fermenting process. That means not having to feed it so often. If I am using it on a regular basis, I leave it on the counter, and will need to feed it at least once a day.
@@VickiesCountryHome after it's ready.
How do you maintain it going forward ?
Discard and feed it with equal amounts by weight of flour and unchlorinated water, at least once daily if it is at room temperature and you are using it. Feed then store in the refrigerator if not using often. I would feed refrigerated once a week, but have let it go much longer. If a gray liquid (hooch) forms, either stir it in, or pour it off, then feed. Hope that helps!
Thanks can't wait to see how you use yours.
I have a video that I am editing...
Hi Vickie, following along and I need some clarification: on the days you feed your starter 2 times, are you discarding at both feedings or just at the first feeding of each day - feeding only w/out discard at the 2nd feeding of the day? Sorry if this was already asked. Looks beautiful. Thanks for the tutorial.
No problem Kerry. For the first 2 weeks, I discard at every feeding.