when I saw sourdough starter I thought it was inspired by Amazon Prime original Just add magic: Mystery City. The whole season revolves around the sourdough starter
Just a tip for new sourdough owners. The first 4-5 days of activity is called a "false start" where the bacteria you don't want is the dominant colony. After a while it dies off as the pH of the starter drops and the yeast fungus takes over making the starter usable. You really don't want to use the starter for bread before the 1 week mark.
Also the float test is not 100% accurate. You'll get a positive result if there's enough bubble but the starter is not at its "peak." The peak being the time you want to actually use it. You can tell it's at the peak when the dome it gets from rising starts to flatten out.
Question : if i where to use the starter from the fridge and feed it after a week to keep it going …do we have to put it on room temp while feeding time ??
@@rosalina_gonzales2000 you didn’t ask me but on the chance OP didn’t see your comment or get a chance to respond: No, you can keep it in the fridge the entire time unless you plan to use it within the next 8-10 hours. The refrigeration just slows down the natural process, it doesn’t stop it. Why you only need to feed once a week in the fridge, as opposed to daily on the countertop once you have a colony of good bacteria and yeast. Take it out of fridge, feed it, and let it sit on counter until ready to use. If you aren’t ready to use it yet, just feed it and stick it back in fridge. Ideal temps (for me at least) to warm it up has been around 20c and it will double in size. For others who may need it: I used APF to start mine, but had better luck when I used APF in a 50/50 ratio with organic whole wheat, the whole wheat being the one that has a higher % of natural yeast that wasn’t processed out and really helped it take off. I used Great Value whole wheat. Also, if you have a shelf near a heater in your home that will work perfectly for getting it to temp. I have one about 4 feet above my wall heater that I can use. It’s the warmest spot in my house, and my starter always doubles in size within hours when it is kept there. Good luck darlin and have fun! I hope this helped! 🤗💖
@@designingart7888 Your right, man. What else to do on life now? Haha. My channel documents my travel and restaurant experiences, hence the name. Follow me if you love food!
What amazes me is how someone figured this out in the first place. "This bread is good and all, but what would happen if I just left this alone for a week?"
Ben's Brick Designs I just wonder who had the patience to look after it all their life to test that it could last forever with the last treatment(cuz that’s what it said in the video!)
It's the other way around. People just used to make unrisen flatbreads. Then at some point somebody left it around long enough so there was some rise. So the question is who had the guts to eat it after the smell changed and it started bubbling?
Rather than using just water, I started using the water from boiling potatoes, or from cooking pasta. Because it is high in starch, the very thing the yeast lives off of, by day two my starter was already taking off like crazy. Try it !!
This was incredibly helpful. I am a home baker, culinary school and industry trained, and the one thing I have continued to have problems with is keeping a starter alive. I recently decided I needed to watch some videos on this so I could get the trick down and offer sourdough to my customers along with the other breads I make. This was the most helpful video by far! Basically all of what I needed to know and none of what I didn’t need to know! :-) Thank you!
Hello can I ask how much and after how many days to feed the starter in fridge? Like mentioned ine the vedio? The exact same ratio we were doing previously?
Thank you again. Clear explanation and steps.👍 Love it how you actually walked us through and showed the development status of the starter after each feeding daily. V useful and helpful for a beginner like me. 😘
so many different opinions! I have been feeding my starter for 4 days and a lot of people say I should NEVER use my starter to make bread in 7-8 days, but wait at LEAST 14 days. So excited. Hopefully mine will be super duper and will make my first loaf on day 8
So, you have to feed it until day 7-8 and wait to use it until day 14? Or do you need to feed it until day 14? Or do you need to feed it until day 7-8 and wait 14 days more(day22)?😅
@@CharlineBergen-d7nyou have to feed it daily if you’re leaving on the counter. You can put in the fridge and not feed for a week. You shouldn’t use the discard until at least day 8.
I've always wanted to make a starter for restaurant style pancakes and omelettes. And of course bread. Soo helpful to have a visual guide like this! I'll have my oldest son do it with me. I can't wait ☺️
@@TheNickyNik2 Yes, she's doing much better in the less professional environment. She was kind of 'meh' in the old videos. Even the new people were better, I thought. I know she is BTS in a lot of Tasty videos, so maybe focusing only on herself is the reason? Or the comfort of being at home?
I’ve seen sooo many sourdough starter videos and I’ve never really understood it until now. It’s so clear here, thank you so much! Definitely trying this at home!
I always come back to this video. The two of you are so charming and it's the easiest sourdough starter video to follow. I still consider myself a newbie but I kept my last starter going for five months and my loaves were fantastic! Friends and family called them artisanal! I got busy during the summer and the a/c was out so it was too hot to bake. Now my family is demanding bread again so here I am!
I actually mixed up some starter earlier today. It's been a while since I baked sourdough. I don't get too fussy about weighing anything; I just eyeball a 1:1 flour:water mixture. I use a bit of active dry yeast, so it's ready to use in a few days, as soon as it smells tangy. I also made yogurt today!
I love this sour dough bread video! So glad you make the follow up one on how to actually "make" the bread! That was super helpful! Thank you! I just made the starter!
I think this is the best tutorial on making sourdough starter! It's SHORT and to the point! I'm on Day 5 and my starter is looking great (after many failed attempts in the past with other chatty videos). I have two questions...I would greatly appreciate an answer! 1) How much starter do you use when baking bread? Is there a ratio depending on how many cups/grams of flour you use? 2) Should the starter be at room temperature when you're planning to use it? Happy baking everyone!❤
They said this is the time to be creative and do what you didn't do before...make a skill...make lots of hobby...but for me YT is my one and only hobby..so yeah where the same😅
I have honestly always been confused by the idea of starters whenever it's mentioned, so this was super informative, and actually seems easy to learn. I wish I had a real oven and not a toaster oven so I could try this out.
I have a toaster oven and it's possible to make bread. You probably have to adjust the temperature and find a mold to bake it in that will fit. I suggest tin molds instead of glass since it seems to work better with toaster ovens.
This was really great. I've failed for the last couple of weeks while following the instructions of a couple other videos. They never addressed the fact that it might not rise, and what to do about the hooch. You guys are great, I'm pumped to try again.
I'm guessing it's unlikely that any significant amount of the starter is actually 56 years old at this point.. But really cool that they kept building from the same starter for that long 😅
Thank you!!!! You just inspired me to make sourdough starter again. The last youtube I watched on doing this (a few years back) didn't tell me to discard most and keep only a couple TBS and run it over and over for a week before calling actual sourdough. Mine first attempt just sat and rotted. Nothing happened in the jar. It just made something I thought would be better distilled than used for bread or pizza dough
I bought a sourdough class and was having a really hard time understanding what it meant by use only a bit of the starter and then a new jar. So now that I found this video, I see it means a new jar everyday. I figured I'll rewash the same jar everyday now. Thanks for the help, I was really losing It over what to do
오늘도 밥 : Today's Meal And I think not only at US. It’s also happening here in the Philippines, and now a days, our President will declare the Totally Lockdown, like all the establishments will not able to open. Like the Philippines will be a ghost town for how many weeks, days or maybe a month!
wow. this is the first time i've seen a video that actually touches on a little of the weirdness and difficulty one faces when making a levain. getting started is actually easy... keeping the bloody thing alive and vigourous after the first week or two is an exercise in waste and frustration.
OMG!! Thank you so much Katie and Marrissa !! I tried to make a starter a month ago, I fed it for a week and everything was fine, but then I had the same issue as you had, one day I didn't get the bubbles, not even the next day, I was really upset about it, and threw the starter away. But now I know exactly what to do!! Thank you so much Marrissa and Katie.
Apparently taste he's been watching our house because we have a sourdough starter already before this video came out and we've been making waffles bread Bagels from the sourdough starter and it's been awesome
did you start over? how warm was the room you stored the starter in? sometimes you have to start over-I hope you will try again....this is such a great skill to learn.
I use 1/2 all purpose 1/2 rye. When I just used bread flour or all purpose I got mold. I use unbleached minimally processed. The rye flour made it super easy.
I made a starter following your instructions yesterday at 5pm and today at 4pm there's already a lot of bubbles and the height of it increased double. So I fed it again and now after 4 hours the height increases again. But no bubbles. I guess Spain is so warm that the starter really enjoys it 😌 I'm afraid that it will grow out of my jar before tomorrow afternoon which is the time i tend to feed it.
It is an old method that our grandparents used to knead bread in, and in Morocco we currently use it a lot because it is healthy and gives beneficial bacteria to the body especially for those who have stomach and irritable bowel problems. You should use the whole flour with distilled water or water from the mud suit and add with the flour some of the dates that will speed up the fermentation, if You want to use it for baking bread that is healthy, but requires a long time during the fermentation process, unlike chemical yeast.
I never make any bread yet, but my grandmother( we are from Europe) did every week making rye bead. The starter that she was using was a piece of dough left inside an oak barrel after cleaning. That starter always stays inside the barrel, covered by flour in the attic till next time.
Thanks for the straighforward instructions. My starter expanded so much, it escaped from the kilner jar! When I opened the seal to transfer it to a larger sterilised jar, it sounded like a champagne cork popping. Thoroughly enjoying the resulting bread :-)
Just use any pancake batter recipe made from scratch and add 2-3 tablespoons of discarded starter. There's also buttermilk pancakes which are amazingly delicious. You should always have buttermilk in the fridge!
Ty so much for mentioning the liquid on the top. I almost discarded my starter thinking it didn’t work, and now thanks to you both l have a raging starter bless you xx
I was closing out, and the last thing i heard was the loaf pun. I am awarding you the light, one bounce seated snicker. It's better than a participation knod.
I started a sourdough starter last week and I’m day 9 and it’s just not rising much so I’m thinking I’ll do what was suggested and just leave it alone for a day and hopefully mine will double in size as well! It’s smelling really good now though!
The process from your video is going much better than another video I attempted that had much larger quantities and was just becoming a huge mess every time. I did have to tweak the measurements slightly otherwise the mixture was too thick but that could be due to altitude. Fingers crossed, we are on day five right now and looking good!
Thank you for this step by step guide, it's what I needed, other videos and friends show or tell me bits and pieces, finally I know all the important parts!
So my question is at the end, when she says if you’re not going to be baking for a while, you can just feed your starter weekly, what steps does that include? Is that taking the two tbsp. Of starter and doing the whole process again on flour, water and the two tbsp.?
I have a starter. Sorry I didn’t make your guys recipe :(. My starter is almost 4 years old and I bake something with it once a week. Sourdough anything is awesome. Love it!!
That's how I was I watched this video a week ago and finally started my starters 2 days ago and just did my first feeding, its way faster and easier than I thought it would be you should totally get started!
Great video! Question: Once the starter is ready and you put it in the fridge for longer storage. When you pull it out to make bread and feed it the night before does it go back into the fridge overnight or out on the counter? I'm assuming you leave it out that night?
@@lilianaelias5535 @Naiane If you're making the bread in the morning, take the starter out of the fridge the night before, if you're making it in the evening you can take it out the same morning :)
Hi! Love the video. Let's say my starter was in the refrigerator but now I want to feed it the night before I'm going to bake. Do I keep it out on the counter? Or can I put it back in the refrigerator during the night before I make my bread? I wasn't sure if it needs to be out at room temperature for that feed to take place.
Thst was helpful! My sourdough starter became dormant on day 5 and I ended up throwing it out and starting over...now I know just to be patient and let it sit...Thank you!
Ask Marissa Buie all your sourdough questions on Instagram instagram.com/bakerbuie 🍞!
Thanks
Can we use all purpose flour? Like thats all i have and cant find bread flour online T.T . or wheat.
A. D.S. No idea
when I saw sourdough starter I thought it was inspired by Amazon Prime original Just add magic: Mystery City. The whole season revolves around the sourdough starter
How to use the sourdough? What is the famular?
Just a tip for new sourdough owners. The first 4-5 days of activity is called a "false start" where the bacteria you don't want is the dominant colony. After a while it dies off as the pH of the starter drops and the yeast fungus takes over making the starter usable. You really don't want to use the starter for bread before the 1 week mark.
Also the float test is not 100% accurate. You'll get a positive result if there's enough bubble but the starter is not at its "peak." The peak being the time you want to actually use it. You can tell it's at the peak when the dome it gets from rising starts to flatten out.
thanks that seems like really important info and i havent heard that in any of these starter videos yet damn
Question : if i where to use the starter from the fridge and feed it after a week to keep it going …do we have to put it on room temp while feeding time ??
@@rosalina_gonzales2000 you didn’t ask me but on the chance OP didn’t see your comment or get a chance to respond: No, you can keep it in the fridge the entire time unless you plan to use it within the next 8-10 hours. The refrigeration just slows down the natural process, it doesn’t stop it. Why you only need to feed once a week in the fridge, as opposed to daily on the countertop once you have a colony of good bacteria and yeast. Take it out of fridge, feed it, and let it sit on counter until ready to use. If you aren’t ready to use it yet, just feed it and stick it back in fridge. Ideal temps (for me at least) to warm it up has been around 20c and it will double in size. For others who may need it: I used APF to start mine, but had better luck when I used APF in a 50/50 ratio with organic whole wheat, the whole wheat being the one that has a higher % of natural yeast that wasn’t processed out and really helped it take off. I used Great Value whole wheat. Also, if you have a shelf near a heater in your home that will work perfectly for getting it to temp. I have one about 4 feet above my wall heater that I can use. It’s the warmest spot in my house, and my starter always doubles in size within hours when it is kept there. Good luck darlin and have fun! I hope this helped! 🤗💖
Exactly the explanation I was looking for. Would like your comment twice if I could.
This video kind of plays out like a "how to take care of your sourdough" pet care guide
Someone please care for me.
Suki lol i know right🤣
Yea a low maintenance pet that can out live you and your children if given care
That's okay. Whatever it takes to get the task done and done right.
😂😂😂
Honestly seeing passionate people makes my heart melt! Look at Marissa when she sees the batter! It's really a part of her life
I know she's loving her bread making I love it so much excitement
The sourdoughs starter gets bigger and bigger, just like all of us stuck at quarantine
lol :)
T G lmao. I’m having that problem !
Xtine Miller I’m sure many people are (: no worries!(:
Me eating taco everyday in quarantine for 100 day taco bell challenge.
Rockstar Eater OOoOff. Your belly has to not be feeling too well lol 😂
“Sourdough Starter is just like anyone, he needs someone to feed him and take care of him.”
Story of my life :)
@@RockstarEater your profile pic says so, lol.
@@designingart7888 Your right, man. What else to do on life now? Haha.
My channel documents my travel and restaurant experiences, hence the name. Follow me if you love food!
@@RockstarEater I love *food!!*
Thanks for the likes everyone!
What amazes me is how someone figured this out in the first place. "This bread is good and all, but what would happen if I just left this alone for a week?"
I'd still it. I'm a rockstar eater!
Ben's Brick Designs I just wonder who had the patience to look after it all their life to test that it could last forever with the last treatment(cuz that’s what it said in the video!)
It's the other way around. People just used to make unrisen flatbreads. Then at some point somebody left it around long enough so there was some rise.
So the question is who had the guts to eat it after the smell changed and it started bubbling?
You misunderstood: Porrige (dough) and not "bread".
i mean beer was made bc people left some stuff in a pot and didnt wanna waste it
Followed the instructions and I made my first ever sourdough bread yesterday. ☺️ I named my sourdough starter Marissa ☺️❤️
Thank you ladies!!
Do you tightly cover the container for the sourdough?
@@eucliwood14 no. You’ll end up with a sourdough bomb.
When I see sourdough bread, the only thing I remember is when Joshua Weissman opening the cupboard and started talking
🤣🤣🤣🤣
Hahahhahah
True
Hahaha🤣🤣🤣
Rather than using just water, I started using the water from boiling potatoes, or from cooking pasta. Because it is high in starch, the very thing the yeast lives off of, by day two my starter was already taking off like crazy. Try it !!
Thank you! I have some potato water in my fridge right now and I'm ready to start my starter with it, thanks to your excellent suggestion.
Wow thank you !
This was incredibly helpful. I am a home baker, culinary school and industry trained, and the one thing I have continued to have problems with is keeping a starter alive. I recently decided I needed to watch some videos on this so I could get the trick down and offer sourdough to my customers along with the other breads I make. This was the most helpful video by far! Basically all of what I needed to know and none of what I didn’t need to know! :-) Thank you!
Such a great comment! Thank you!!!!
Thank you
Hello can I ask how much and after how many days to feed the starter in fridge? Like mentioned ine the vedio? The exact same ratio we were doing previously?
The BEST video on making a starter, I have watched Many videos but this is the most understandable and straightforward step by step approach.
Thank you again. Clear explanation and steps.👍 Love it how you actually walked us through and showed the development status of the starter after each feeding daily. V useful and helpful for a beginner like me. 😘
so many different opinions! I have been feeding my starter for 4 days and a lot of people say I should NEVER use my starter to make bread in 7-8 days, but wait at LEAST 14 days. So excited. Hopefully mine will be super duper and will make my first loaf on day 8
So, you have to feed it until day 7-8 and wait to use it until day 14? Or do you need to feed it until day 14? Or do you need to feed it until day 7-8 and wait 14 days more(day22)?😅
@@CharlineBergen-d7nyou have to feed it daily if you’re leaving on the counter. You can put in the fridge and not feed for a week. You shouldn’t use the discard until at least day 8.
@@ngs5554 not even to make pancakes ?
I've always wanted to make a starter for restaurant style pancakes and omelettes. And of course bread. Soo helpful to have a visual guide like this! I'll have my oldest son do it with me. I can't wait ☺️
Teaching children by example is the best way!
Imagine being named after a sourdough starter...
Awww it's a lovely name
@@somayabadralqama3854 thank you ;-;
@@priscillaye5049 mp sweety ♡~♡
Ouch, you're the bread bringer.
@@mugensamurai one could say i'm the breadwinner 😁
Not but seriously, Katie has been killing the quarantine food videos
I think she found her niche. Her videos were so-so before but now they're lit!
Nikisha Smith haha yeah i guess so
@@TheNickyNik2 Yes, she's doing much better in the less professional environment. She was kind of 'meh' in the old videos. Even the new people were better, I thought.
I know she is BTS in a lot of Tasty videos, so maybe focusing only on herself is the reason? Or the comfort of being at home?
I’ve seen sooo many sourdough starter videos and I’ve never really understood it until now. It’s so clear here, thank you so much! Definitely trying this at home!
The same it’s very well explained
I always come back to this video. The two of you are so charming and it's the easiest sourdough starter video to follow. I still consider myself a newbie but I kept my last starter going for five months and my loaves were fantastic! Friends and family called them artisanal! I got busy during the summer and the a/c was out so it was too hot to bake. Now my family is demanding bread again so here I am!
I actually mixed up some starter earlier today. It's been a while since I baked sourdough. I don't get too fussy about weighing anything; I just eyeball a 1:1 flour:water mixture. I use a bit of active dry yeast, so it's ready to use in a few days, as soon as it smells tangy. I also made yogurt today!
Thank you so much! I've literally been thinking about yeast starters for the past week.
Thank you so much for making a “REAL” video. By far this was THE most comprehensive video to watch.
The quality of your video was amazing! First time I've ever heard of you and I'm honestly impressed! This is tv quality! Keep it up!
I love this sour dough bread video! So glad you make the follow up one on how to actually "make" the bread! That was super helpful! Thank you! I just made the starter!
Making sourdough bread is like feeding your own pet everyday, it needs care and love
Sometimes I feel like a pet of my own
I need care and love to
That’s too similar to my comment
I was given a started a week ago... I did not feed it... opps... just added flour today... think it still stands a chance?
Anyone else thinking about Brooklyn 99 (the mother dough starter)
I think this is the best tutorial on making sourdough starter! It's SHORT and to the point! I'm on Day 5 and my starter is looking great (after many failed attempts in the past with other chatty videos). I have two questions...I would greatly appreciate an answer!
1) How much starter do you use when baking bread? Is there a ratio depending on how many cups/grams of flour you use?
2) Should the starter be at room temperature when you're planning to use it?
Happy baking everyone!❤
I charged my phone like 3 times a day because corona makes me binge watch everything like all day long
They said this is the time to be creative and do what you didn't do before...make a skill...make lots of hobby...but for me YT is my one and only hobby..so yeah where the same😅
Ya but I'm so impatient that I can't wait for my phone to charge so I watch yt even while it is getting charged.
I know there is a Charles Boyle: Brooklyn nine nine joke in here somewhere. The Boyle family sourdough starter! Am I right? Yeah!........sorry.
🦗 🦗 🦗.
Tang Town!
I love you
I needed this...
The whole video I couldn’t stop thinking about Charles ahaha
Gina burned the mother dough...
I have honestly always been confused by the idea of starters whenever it's mentioned, so this was super informative, and actually seems easy to learn. I wish I had a real oven and not a toaster oven so I could try this out.
I have a toaster oven and it's possible to make bread. You probably have to adjust the temperature and find a mold to bake it in that will fit. I suggest tin molds instead of glass since it seems to work better with toaster ovens.
There are videos of folks making in toaster oven
This is so incredibly helpful! Thank you so much! I feel like I need both of you on speed dial!
The Float Test was deffinetly a great tip!
Honestly idk how any of us would have survived this quarantine without our devices
I can entertain you :)
@@RockstarEater how
@@Omar-xn6dt Ever seen my channel food videos? :)
Yeah don't rly like them
There wouldn't be a quarantine if we didn't all have devices to scare the crap out of everyone..
This was really great. I've failed for the last couple of weeks while following the instructions of a couple other videos. They never addressed the fact that it might not rise, and what to do about the hooch. You guys are great, I'm pumped to try again.
I filmed a video at an Omakase sushi bar and one of the courses had toasted sourdough made from a 56-year old sourdough starter :)
Oh wow! what did it taste like
I'm just curious
@@nvmholo It wasn't too strong but you could taste a slight fermented sensation and it was on Hamachi which all together was absolutely delicious!
I'm guessing it's unlikely that any significant amount of the starter is actually 56 years old at this point..
But really cool that they kept building from the same starter for that long 😅
@@jayjohnson8403 I just went with what they had told me lol
The 2 of you work really well together. Great video- now I have some fermentation to do.
You guys are such a big inspiration to me Tasty! With your inspiration, I decided to make my own dish to record my progress. Thanks for the new video!
Pawsome Fun! I checked out your channel! I love the content! Keep it up!
Shweta Pd Thanks So much for telling me this!
Your channel is so great!
Thanks!
Thanks A lot Marrisa... your help means a lot. The bread I bake was really good.
I feel honored to be bread starter 😂
Better to be a bread winner!
Or a bun in the oven!
Thank you!!!! You just inspired me to make sourdough starter again. The last youtube I watched on doing this (a few years back) didn't tell me to discard most and keep only a couple TBS and run it over and over for a week before calling actual sourdough. Mine first attempt just sat and rotted. Nothing happened in the jar. It just made something I thought would be better distilled than used for bread or pizza dough
Ohh, that was so positive and creative to actually include video calls with Marissa! Love it!
As a visual learner this was absolutely the best!!! Spot on friends ❤
nice job. I love it so much
I bought a sourdough class and was having a really hard time understanding what it meant by use only a bit of the starter and then a new jar. So now that I found this video, I see it means a new jar everyday. I figured I'll rewash the same jar everyday now. Thanks for the help, I was really losing It over what to do
Me: Wanting to make Tasty sourdough bread!
Reality: don't want to stand in 1 hour supermarket line (while 6 feet apart) to buy flour.
Most flour is out at major stores unfortunately
The situation in the United States seems very serious ...
Can't receive overseas delivery?
Of course, I'm not talking about carrying just one flour.
오늘도 밥 : Today's Meal
And I think not only at US. It’s also happening here in the Philippines, and now a days, our President will declare the Totally Lockdown, like all the establishments will not able to open. Like the Philippines will be a ghost town for how many weeks, days or maybe a month!
I totally agree with you!
I now stay at home and make food episodes out of nothing :(
wow. this is the first time i've seen a video that actually touches on a little of the weirdness and difficulty one faces when making a levain. getting started is actually easy... keeping the bloody thing alive and vigourous after the first week or two is an exercise in waste and frustration.
'' So do you have a pet?'' '' Yea her name is Priscilla I keep it in the fridge you know feed her every once in a while.''
Lol 😆
Thanks gore this. So far the simplest instructions to follow I’m grateful
To help your sourdough rise more, don't let starter, or dough touch metal things. Just a tip. :)
Thank you
Can I put in big jar ?
Finally a video that doesn't say "forget about scales, too complicated". I never understood what the complex thing with a scale is. :)
4:14 new favorite producer she actually scrapes down the bowl
Thanks so much.. my starter is going to be weighed tonight.. love the bread making vid.. you guys are the best🥳
Thank you Katie ❤️❤️
OMG!! Thank you so much Katie and Marrissa !! I tried to make a starter a month ago, I fed it for a week and everything was fine, but then I had the same issue as you had, one day I didn't get the bubbles, not even the next day, I was really upset about it, and threw the starter away. But now I know exactly what to do!! Thank you so much Marrissa and Katie.
Wowwww her starter is so alive by day 2 and I'm here past day 5 and mine is still sleepy 😫
How's it going, also did you use whole grain and white flour
I tryed 3 different ways of doing it and this one is definitely the best of them all 🎉❤ tks a mil!
Definitely show how everyone to make the best pizza dough ever in the next video!
Like the one where you make the pre-culture and fermenting/proofing etc
Very lovely video I myself make sourdough bread and have a strong starter you are helping lots of people well done Marissa
Those pancakes look great! Do you have a recipe?
My colleague gave me some of her starter and since then I've been using this baby. It's still very helpful to see how it's made though. Thank you
Your music so amazing. It's very fit your videos
Best video on sourdough starter. Thank you! I’ll be doing this today.
Apparently taste he's been watching our house because we have a sourdough starter already before this video came out and we've been making waffles bread Bagels from the sourdough starter and it's been awesome
Geez! It’s like having a pet! I tried this and just couldn’t commit. God bless those who do.
my starter:
day 1-6: nothing
day 7: thick fluffy layer of blue mould...
My guess is that there wasn't any live baker's yeast in the original mix, so when a mold got inside it took over relatively quickly...
did you start over? how warm was the room you stored the starter in? sometimes you have to start over-I hope you will try again....this is such a great skill to learn.
F
What flour did you use? I know bleached flour has less natural yeasts, which might be responsible for killing mold.
I use 1/2 all purpose 1/2 rye. When I just used bread flour or all purpose I got mold. I use unbleached minimally processed. The rye flour made it super easy.
Also you MUST cover it and use the two different flour types. Mine is working great now.
I made a starter following your instructions yesterday at 5pm and today at 4pm there's already a lot of bubbles and the height of it increased double. So I fed it again and now after 4 hours the height increases again. But no bubbles. I guess Spain is so warm that the starter really enjoys it 😌 I'm afraid that it will grow out of my jar before tomorrow afternoon which is the time i tend to feed it.
My top tip is to avoid using tap water as it contains chlorine compounds which kill bacteria. Your starter will be more resilient.
Distilled water?
This one clarified many of my doubts and questions. Thank you!
Katie looks like how I thought the child-version of Lindsay Lohan would look all grown up
So true
It is an old method that our grandparents used to knead bread in, and in Morocco we currently use it a lot because it is healthy and gives beneficial bacteria to the body especially for those who have stomach and irritable bowel problems. You should use the whole flour with distilled water or water from the mud suit and add with the flour some of the dates that will speed up the fermentation, if You want to use it for baking bread that is healthy, but requires a long time during the fermentation process, unlike chemical yeast.
Yes avoid chlorinated water
Happy mimuna! Im maroccan too
@@hadarfraiman9041 merhba bik 😁
I never make any bread yet, but my grandmother( we are from Europe) did every week making rye bead. The starter that she was using was a piece of dough left inside an oak barrel after cleaning. That starter always stays inside the barrel, covered by flour in the attic till next time.
there is no such thing as "from Europe"...
It is any country within Europe... but never Europe
@Anton Davidoff we have 7000 languages in the world. If you think I make some mistake, think again .
@@evaldasbus9174 dont mix frogs and grandmothers..
@Anton Davidoff my answer to u is very popular . I don't need to write it.
@@evaldasbus9174 i do not know popular... so write it
I need your pancakes recipe with yeast!❤
Thank You so much Katie!! I will definitely try it and let you know if this worked! :)
Thanks for the straighforward instructions. My starter expanded so much, it escaped from the kilner jar! When I opened the seal to transfer it to a larger sterilised jar, it sounded like a champagne cork popping. Thoroughly enjoying the resulting bread :-)
I just read somewhere that that happens because you have to keep your lid loose and not tight
It would be nice to have that sourdough pancakes recipe.
Just use any pancake batter recipe made from scratch and add 2-3 tablespoons of discarded starter. There's also buttermilk pancakes which are amazingly delicious. You should always have buttermilk in the fridge!
Ty so much for mentioning the liquid on the top. I almost discarded my starter thinking it didn’t work, and now thanks to you both l have a raging starter bless you xx
My name is Priscilla and I've been wondering if I should make a sourdough starter. Guess I know now.
Think I'll call it Katie😉🤷♀️
Marissa is the best teacher ever.
That sourdough looks so yummy! Baking bread is always so much fun! Great video!
I was closing out, and the last thing i heard was the loaf pun. I am awarding you the light, one bounce seated snicker. It's better than a participation knod.
I started a sourdough starter last week and I’m day 9 and it’s just not rising much so I’m thinking I’ll do what was suggested and just leave it alone for a day and hopefully mine will double in size as well! It’s smelling really good now though!
hi! did leaving it alone work?
I cannot wait to get mine made I'm so anxious!! And excited 🤣
I blame everyones sourdough starter for the shortage of flour everywhere.
Lol
😆🤣😂
😔I get greedy some times my bad yall, I just have a fat ass starter I feed every day and it needs alot of flour
Im debating on starting one for that reason.
The process from your video is going much better than another video I attempted that had much larger quantities and was just becoming a huge mess every time. I did have to tweak the measurements slightly otherwise the mixture was too thick but that could be due to altitude. Fingers crossed, we are on day five right now and looking good!
I love that sourdough starters always have names. Mine, which I've had for two years is called Bernard.
Mine will be Dragon...since that's the nickname I use for virtually everything!
Thank you for this step by step guide, it's what I needed, other videos and friends show or tell me bits and pieces, finally I know all the important parts!
So my question is at the end, when she says if you’re not going to be baking for a while, you can just feed your starter weekly, what steps does that include? Is that taking the two tbsp. Of starter and doing the whole process again on flour, water and the two tbsp.?
That’s correct. Simply discard all but the small amount then feed as normal. Good luck!
Best recipe
Tried it and it worked
Taking this as a sign that I need to actually make this!
Me too . I've been thinking about it for the past couple of days!!this is officially confirmation that I need to do it !
Lot of free time on hand.
Thank you Tasty!! I literally couldn't get this down till watching this video!!! Woot woot sourdough
Just what I needed.
I have a starter. Sorry I didn’t make your guys recipe :(. My starter is almost 4 years old and I bake something with it once a week. Sourdough anything is awesome. Love it!!
Ive watched this video 4 times and still havent done it. First in april, june, sept and today hahaha
That's how I was I watched this video a week ago and finally started my starters 2 days ago and just did my first feeding, its way faster and easier than I thought it would be you should totally get started!
You two are so adorable!
This is SO helpful! I really needed the visual examples! Thank you!!!
So easy !! I’ve must have watched 20 videos
Great video! Question: Once the starter is ready and you put it in the fridge for longer storage. When you pull it out to make bread and feed it the night before does it go back into the fridge overnight or out on the counter? I'm assuming you leave it out that night?
Do you have the answer now?
@@NSiFe I was wondering the same thing
@@lilianaelias5535 @Naiane If you're making the bread in the morning, take the starter out of the fridge the night before, if you're making it in the evening you can take it out the same morning :)
@@hannersification thanks 😊
This world needs more Marrisas
Wonderful!
Hi! Love the video. Let's say my starter was in the refrigerator but now I want to feed it the night before I'm going to bake. Do I keep it out on the counter? Or can I put it back in the refrigerator during the night before I make my bread? I wasn't sure if it needs to be out at room temperature for that feed to take place.
Thst was helpful! My sourdough starter became dormant on day 5 and I ended up throwing it out and starting over...now I know just to be patient and let it sit...Thank you!