thank you for your calm teaching spirit. I watched lots of other "How to" you tube videos regrading sourdough making and tried their suggestions with horrible, failing results. Discouraged, I started a new after watching your series and have had much better results. everything now is your methods and I have been able to avoid stupid errors. Thank you for restoring my faith!
I’m enjoying the way you are teaching sourdough making. This popped up in my feed, and I thought I’d refresh my memory. I had the same starter for about 15 years. A few weeks ago, I took it out of the fridge, fed it, and forgot about it. It somehow got put behind a crock and I really forgot it. I found it when I was doing a deep clean. It was bad. So here I am, starting all over again. I’m in Canada and our all purpose flour is very strong here so that’s what I use. However I do find unbleached flour works better than bleached. Our water is chlorinated so I always leave a jug on the counter. I have to check out your other videos because I really like your down to earth method. Thank you.
Hi Elaine, actually my starter also smells of paint. This is the first time I have ever heard of someone else noticing this. I fell much better now. Thank you.
Hi, I love your videos for sourdough starter. I've been baking breads now for over 3 years. Never attempted sour dough! My question is I started saturday, today monday is my 3rd day of feeding, but it's very thick. Is it suppose to be like a paste, oh my just hear you said 30 grams on second day😢, I gave it 50. Today I will do 30 grams! I'm using king Arthur whole wheat flour! Should I do anything different, doesn't look like anything yet! I hope you can get back to me! Thank you Elaine ❤❤
Hi Elaine I am a new sourdough bread baker. I just took a class...then found you on UA-cam...I enjoy your process it seems easier. I'm still a bit confused about the starter...so question 1...day one you start with flour and water... then each consecutive day for 7 days...during that 7 days it sets out on the counter, if you're not making a loaf right away or put it in fridge? Question 2 when ready to make a loaf bring starter out from fridge let set for bout an hour then remove enough for a loaf or more then feed the starter...do you let it set on counter for a bit then put back in fridge till ready again?? Thank you Tonya😊
Elaine says that you can @adelita1974, but Elaine strongly recommends using a strong bread flour if you can find it (12% protein plus preferably). All purpose may give you a different outcome when using Elaine's method and recipes.
thank you for your calm teaching spirit. I watched lots of other "How to" you tube videos regrading sourdough making and tried their suggestions with horrible, failing results.
Discouraged, I started a new after watching your series and have had much better results. everything now is your methods and I have been able to avoid stupid errors. Thank you for restoring my faith!
I love her excitement for flour and water!
I’m enjoying the way you are teaching sourdough making. This popped up in my feed, and I thought I’d refresh my memory. I had the same starter for about 15 years. A few weeks ago, I took it out of the fridge, fed it, and forgot about it. It somehow got put behind a crock and I really forgot it. I found it when I was doing a deep clean. It was bad. So here I am, starting all over again. I’m in Canada and our all purpose flour is very strong here so that’s what I use. However I do find unbleached flour works better than bleached. Our water is chlorinated so I always leave a jug on the counter. I have to check out your other videos because I really like your down to earth method. Thank you.
Thank you so much 🙏🏻
My room temperature is 68 Degrees Fahrenheit. Can I continue to follow your Sourdough Starter instructions as you have noted?
Hi Elaine, love the videos. Where did you get your water jug. It’s really lovely. Can you say where you got it please. 😊
You have inspired me. I’m going to have a go at this.
Thank you, I hope it’s been fab!
Hi Elaine, actually my starter also smells of paint. This is the first time I have ever heard of someone else noticing this. I fell much better now. Thank you.
Elaine ti seguo da pochissimo sei straordinaria! 👏👏👏🤗🇮🇹
Grazie mille @silvanaflamminio6668 - speriamo che ti sia piaciuto guardare!
Should the paint smell dissipate before I use the starter?
I wish I could get your flour in the US.
If my Day 1 mix is very dry, should I add more water?
Hi whats the best gluten-free flour to use?
Hi, I love your videos for sourdough starter. I've been baking breads now for over 3 years. Never attempted sour dough! My question is I started saturday, today monday is my 3rd day of feeding, but it's very thick. Is it suppose to be like a paste, oh my just hear you said 30 grams on second day😢, I gave it 50. Today I will do 30 grams! I'm using king Arthur whole wheat flour! Should I do anything different, doesn't look like anything yet! I hope you can get back to me! Thank you Elaine ❤❤
Hi Elaine I am a new sourdough bread baker. I just took a class...then found you on UA-cam...I enjoy your process it seems easier.
I'm still a bit confused about the starter...so question 1...day one you start with flour and water... then each consecutive day for 7 days...during that 7 days it sets out on the counter, if you're not making a loaf right away or put it in fridge?
Question 2 when ready to make a loaf bring starter out from fridge let set for bout an hour then remove enough for a loaf or more then feed the starter...do you let it set on counter for a bit then put back in fridge till ready again??
Thank you
Tonya😊
Hi Elaine can you use wheat free flour to make the starter and wheat free flour for the bread 😊if so what do you suggest, thanks NORMA
Can you mix flours when making starter? I started with whole wheat, day 4 I used all purpose unbleached flour!
I'm inspired do I feed every 12 hours or 24
My house and kitchen are cold. Should I put it in a slightly warmer environment, or even in the airing cupboard?
I wouldn’t use the airing counties myself, your kitchen will be warm enough 👍🏻
What temp should your kitchen be. I’m not getting a rise around day 3 or 4. Following your instructions
@@zacksprojects hi, it doesn’t need to be any particular temp. Keep going, they don’t always rise on the same days
Can I use unbleached all-purpose flour? I dont have bread flour. Thank you
Elaine says that you can @adelita1974, but Elaine strongly recommends using a strong bread flour if you can find it (12% protein plus preferably). All purpose may give you a different outcome when using Elaine's method and recipes.
I missed where you mentioned bread flour or all purpose
Bread flour