170: Can you bring a ONE YEAR OLD Sourdough Starter Back to Life? - Bake with Jack
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- Опубліковано 28 вер 2024
- Aaaaaaaaaah so ok, I DID'NT get so far as to actually make the bread, but the principle says it WOULD have worked a treat!
And since the starter smelt good / normal I feel like it would have been just as tasty as it should be.
Hope you like this one :-)
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Music in this video:
"Just Roll With It" - DJ Quads
"Turbo Rush" - Aries Beats
Thank you so much Jack! This is a really big help with us peeps who can only bake every three months or so, from Southern California:)
I store my starter scrapings at the back of the fridge. If I need to bake sourdough, I use it. If I'm busy, it just sits there, waiting for the next sourdough session. The starter comes back to life every time, within 1-2 days.
This came just at the right time Jack, I thought that my starter had had it! Looked just like yours, so I followed what you did in the video but feed it with 25/25 on the first day and then 75/75 on day 2. Baked 2 great loaves the following day, my starter had gone mad 👍🏻👍🏻
Yes!! I too kept my Keith in the fridge as mere scrapings, the one part is a good 9 months since opening it up. Today I’m gonna feed it and I’ll see how it wakes up. 🤞🏼
And yes this was very worthwhile. Keep some back as an annual experiment and date the jar.
I just revived a starter from 1994. That is not a typo. My mom and I started it in 1994. It got put into my fridge and forgotten. It made a beautiful loaf. Have faith, it can be done.
That was great to see the starter become much more active! Hope things are going well or at least tolerable on your end dude.
This is my experience as well when I try to revive a really old starter. I have to give it two feeding to see any volume increase; there's none after the first feeding. :) For myself, I wait at least 12 hours between the first and second feeding. I give myself an extra day when I make that sour dough bread. (I don't bake as much as I did when the Pandemic first started in 2020... which is when I discovered your channel. :) ).
I also noticed that the older the starter is, the more sour the dough is. Maybe I use too much of the starter? :) I don't use just that bit that you spooned out.
My old starter is dried up... and they revive back fine too. I just need to give extra water to rehydrate them first. So, I think you're right -- starters don't die, just go dormant for a long time.
I haven't had much luck with sourdough starters till I watched your UA-cam channel video 170 on your sourdough starter and I followed everything thing you said I'm on day two first feeding 5 hours later and my (your) sourdough starter is going gang busters so wicked, thank you so much.
Before baking, I retain a small amount of starter and mix it with flour until very, very dry. I then bring the contents into the middle of the container, and sprinkle a good measure of flour around the sides and on top. I then leave it for many weeks. The flour on top will prevent the hooch from forming. I learnt this method from a German American lady on UA-cam.
Nice 👌🏻
My starter is over 3 years old. Over the years it's been neglected for months at a time in the fridge. Bounces back every time. They're remarkably resilient. At this point I feel like it would take a deliberate act to kill the culture.
Jack, you're positively charming, engaging and, most of all, helpful! Thanks for your good work!
Faith is a beautiful thing! Didn't realize it applied to sour dough starter but I'm a believer now! Lol Thanks Jack!
Sure does Susan. Without it it doesn’t work 👌🏻
Thank you for this video. I found my old starter. Last time I used it was on April 2022 after I found this video then I reactivated my starter and I baked it yesterday turned the best sourdough loaf ever!! 😍🤭🤭
I don't make sourdough very often anymore because the kids are grown & there's no one here but me...I dearly love sourdough though.
your videos aren't just educational but uplifting...☺️ How can anyone not start the day off with a smile after watching your videos? Well done! See you next week 🥳. Have a great weekend!
You can still have sourdough bread. Bake a loaf, slice it, and freeze what you won't use in the next few days. Put a couple of slices in a sandwich bag, then a couple of sandwich bags into a freezer quart bag. This keeps out the freezer burn. When you want some bread, just defrost what you want. It only takes about 15 minutes. It will taste just like it did when it was fresh.
@@abbl8898
I live alone and make a huge sourdough loaf when baking. I find that it keeps far longer than shop-bought bread.
Thank you, Jack.
My small goods makers says White mould is good mould . Yesterday (three days ago ) i started 2 starters one with Yakhult and honey the other plain , i did one exactly like you said with the folds , but the chef in me could not help it , i HAD TO KNEAD one of them add more flour like a "proper" bread dough , needless to say the one i did as per exactly like your instructions worked out perfectly , well i made one every day to tune in me oven and flours and they are needless to say A M A Z I N G especially with avocado from the tree (i live in Australia )and home made bacon and freshly cracked peppermill mix . Thank you again . subbed
Always love the videos. Many people are giving the same advice about neglected starters, so you've been justified. Also, I want to compliment on the improvement in the technical quality of your videos. Did you hire the editor you talked about? I like your transitions and editing, and I really appreciate your toning down and eliminating the music during your content. Keep up the good work. It's so nice to see the videos coming out regularly again.
Whoop! Love the intro lol, great tip! I haven't fed my starter in about 3 months...ooops...it's in the fridge...time to revive it!
I went back to UK for 8 weeks in 2019. Fed my starter before going. Discarded most, fed and discarded once more and I was baking again on my return.
Such a cool experiment! Fun editing 💙
Loved the video Jack.
Just read an article last night where Seamus Blackley (inventor of Xbox) used 4,500 year old yeast scrapings from Ancient Egyptian pottery and baked with it. Gorgeous loaf too. Sourdough never dies!
And here I was worried about my month-old starter lol!
Your great 👍🏼 me and my family appreciate ur work and sharing ur wisdom with us!
Very entertaining video, thanks Jack
Well, I just pulled out a "bits and bobs" whole wheat starter from January 13, 2022. I did not drain the dark hooch as there wasn't much. It smelled pretty bad. I added 45g whole wheat and 45 g of water. 24 hrs later (today), I am not seeing much or activity and it still smells like old socks. As I am in no hurry, I am just waiting. I only need 80 g of starter for my recipe. I will wait another 24 hrs and keep my fingers crossed.
Well done Jack!!
Well you had me there at the start of your video..... Gee! A whole year untouched and neglected! I seriously thought it had gone to Davie Jones's locker!!😱 And then it happened, you gave it some TLC and it rose to the occasion 😂
Trying this now, with some pre-pandemic starter (I guess around three years of neglect at this point?). It smelled decent, had no mould, and was pretty dry (no liquid layer). I have faith!
I even put the neglected starter back in the fridge so I can try again in another few years 😆
So, despite the faith, having fed it twice - and it showing a few bubbles… it got mouldy, so I threw it (and the fridge one) out.
Perhaps it was the wholemeal rather than rye flower, perhaps 3 years is too many, perhaps it wasn’t a very good starter when I started. Whatever it was, I’m starting again from scratch. I’ll try and remember to feed it at least once a year this time 😂
Hi Jack, interesting experiment and an impressive result. One thing I keep wondering about: why don't you use one of these mini rubber spatulas to scrape down and clean the sides of your jar?
I love the comedy vibe in this 😄
Power and Puff that is what i say jack😂😂
Exackerly 👍🏻
I’m worried it’s 4th day and yesterday and today no action I hope my starter isn’t dying?
Did you keep the year old starter in the fridge for the year or kept in a cupboard. ?
Hi I'm New to sour dough baking. Have a two week old starter. Was using brown wheat flour to feed but switched to rye flour and it's tripling now but within 6 hours. Id like my sour dough to have sour but also mature flavour(if that makes sense). I've heard that the real flavour starts after 3 months of feeding (age of starter). My question is, can my sour dough mature faster if I fed it 3 times a day . Could I speed up the 3 months by adding a feed before it reaches peak. It's already tripled in size within 6 hours but hasn't gone down yet (still eating). Thanks 4 Ur videos, really helpful for newbies.
Do you have to pour off the liquid "hooch"? I've heard that some bakers stir it back in before feeding. (Once again, another great sourdough video by you Jack!)
I never bother to pour out the hooch. As long as I use less than a table spoon of starter for 200g water and flour the acidity isn't high enough to mess with gluten development on the recepies I use.
Ok Jack... challenge for you. I make sourdough as well as regular yeast breads, but I really like the flavor of those non-sourdough sourdough breads from the supermarket. A lot of people do. I was actually disappointed for a long time in my own sourdough because it didn't have that familiar taste. This was, of course, before I learned that it wasn't a true sourdough they sold. I like my breads, I like my sourdough, but I would love to make a loaf that actually tastes like the fake supermarket stuff... weird, I know. What would you do to recreate that particular flavor?
I have same experiment waiting for me in my fridge
Can you make sourdough bread on the sweeter side?
Would it have done that with a placebo?
Ron In Hawaii
Very helpful video as are all your videos. My Bread has greatly improved since finding your web site. When I lived in San Francisco, California Sour Dough Bread was a really big item. There was also Extra Sour Dough Bread, was this just an advertising come on, if not what's the secret?
mine had been sitting in the fridge unfed for about 5-6 months. wish id known this before tossing it :(
Jack, What's your opinion about sour dough made from sugar water and potato flakes?
Jack, I bought 2 grams of dehydrated sourdough starter in January and haven't got round to using it. Do you think it will still be viable?
I brought one that had been left in the fridge for 4 months untouched back to life. But, it was completely covered in mould which I completely removed.. How the hell did that have no mould :)
Because Science Gordon… 😏☺️😐🤔🤷🏼♂️
Mix flour into a small amount of starter until very dry, and then pour more flour on top and around the sides. Keep the sides clean using a scraper or use a new container. The dry flour will absorb the moisture (hooch) and preserve the starter for many weeks, or months.
there is a video of 100 ways to kill starter, highly recommend and very funny
Kick Punch It’s all in the mind
If you wanna test me, I’m sure you’ll find
The things I’ll teach ya is sure to beat ya
But nevertheless you’ll get a lesson from teacher!
Hatatatacha! That’s it for today
You gotta Believe!
🤣🤣🤣 you GOT IT!! ☺️🙌🏻
I had 3 starters that died in the fridge after I forgot them for several weeks : two of them got mouldy, and one stunk like some old cheese so I threw it away 😕
If you're an infrequent baker, mix your left over starter with flour to become very dry. Then pour more flour over it. It will keep for many weeks, perhaps more. The day before you are to bake (or perhaps two days), reactive with warm water and more flour according to your recipe.
@@fabiennemitchell2371 This is so interesting and sounds very logical : the micro-organisms will prepare themselves to undergo a "drought period" and become "dormant", but it's going to be much easier to wake them up than from a totally desiccated stuff. It does makes sense !!! Thank you so much : if I start a new sourdough, I'll definitely try this ! 🌷
@@bernardinelermite1133
...and thanks for the scientific explanation.
Peter Pan?
I have about a quart of starter in a half gallon jar that I just discovered on my counter behind a bunch a stuff, it's been 5 months. Toss? Or try to bring back....Smells decent with about 1/2" hooch on the top. I'm concerned about the lack of refrigeration. Your thoughts, Sir....
Love this. I discovered a sachet of dehydrated sourdough starter sent to me from San Francisco in 1993 (in the back of a sourdough cookbook). So in a similar vein, I added water and flour to see if it was still alive. It was! It’s the basis of the starter I’ve been using now for the past year, following your excellent videos. How cool
Jack - your videos certainly bring me back to life! How did you store that starter, in the fridge, in a cupboard? In the dark like a mushroom?
oooh, I just got to the part where I heard "the back of the fridge". Cool!
I have a 2 year old starter in the fridge I am going to attempt this on. It is a little dark on top but otherwise looks great. I will let you know. Edited to say, yes it revived lovely! Baking my first loaf with it as I type this.
I recently killed my 4y old starter! Turned pink/gray...fortunately, I had dried a little bit of Harry and he came back within about 2 weeks...mine took a few days to start rising well in a cool room.
You were supposed to show us bread at the end!! 😇
Good one wor Jack.
There have been video reveals on supermarket sourdoughs and that some acidic substance is added to give a pseudo, sourdough. They can’t hang about when baking thousands of loaves each day.
If folk want to buy real sourdough they need to go to a smallish bakery.
I always pour off any liquid as I heard somewhere (maybe one of your early videos) that it’s alcohol which can harm the yeast. I do what you told me in a bygone video and start with 25/25 rye/water then add whatever daily depending on when I'm going to bake her indoors's loaf. It’s a great feeling when that starter explodes.
Now then Jack, when you wish you’d done something remember, “Wish in one hand, spit in the other and see which fills up first!”. 🤪
I've left starter in my fridge for a while, but a year? WOW! But I had no doubts... I BELIEVED in Jack and in his sourdough principles!!! Thank you, Jack!!
I’ve been using your starter recipe since during lockdown (love your book, bye the way). I’ve been away for two weeks and the top of my starter has gone blackish, as has the jar that I use for making a fresh batch each time I make a loaf. I’ve washed the jar and scraped the top off the starter. Will it be safe to use? I’ve added 50g of flour and water to feed the starter for a new loaf. Thanks
Hi Jack PLEASE can you help me. I tried making sour dough a year ago but gave up as my starter just didn’t start! I am trying again! Same result! Nothing! I’m on day 10 now of my starter, have lots of bubbles but nothing else. I keep trying the water test and it just sinks to the bottom. I am using whole meal strong bread flour. Cooled boiled water etc what am I doing wrong?..so want this to work. 🙏
mine went mouldy after about 15months, so bin! But it smelled reasonable so I should have just scraped the top off and gone from there. thanks
I think you slowed the initial refresh by discarding the hooch! Hooch is proper for speedy puffing!🙏
I am glad I watched this. Amazing!! Thanks
Nice video! Some of the jumps were slightly jarring, but over all well done Toby! 👏 but the star was still that starter! 😜😆👍
How does this differ from creating a new starter without the old starter as a contaminant 😅 isn't it simply flour, water, and time to create a starter from scratch
Informative. I used the same approach after forgetting about my starter for about 4-5 months. Also good results and the bread was delicious.
Wish I’d washed this before I binned my starter. It was only neglected for a couple of weeks. The very dark layer on top got me a bit worried
I neglected a 40 year old starter given to me a few month ago... I'm going to try this right now.
I love your videos and have learned so SO MUCH! Thank you Jack
Oh please continue your September Sourdough for next year,
I absolutely LOVED this video! Big, big hugs Jack.
Have you tried resurrecting starter that was frozen?
Leave it to Jack to take us right out to the bleeding edge of life . If Jack says it's so ... then it's so.
My starter is 150 years old.
I'm a bit sad that it's all over already 😪
Thank you ! I took a break over the summer .
The lip whistle 😆 👏
I have about 4 jars with starter in my fridge. Most people would call it discard but when I make a recipe and have 20 grams left over I stick it in the fridge while it's still freshly active. Rye make the best base for starter in my opinion. I will start with 20 grms rye starter from the fridge feed it white flour twice and bake the next day. My white starter is not as strong as the rye. Also my rye starter doesn't get hooch on top of it. My white starter does so I just mix it back in. I have the dehydrated starter too which I need to test out. I'm getting a new stove Saturday because mine has been acting up. I can't wait to have consistent heat. Great bit Jack!
Ron, I would love the hear the results of your dehydration experiment, that's a great idea. I agree rye flour makes the best starter.
Really interesting video, cool to see such an old starter can be revived. I revived mine after a month.
Could I use your sourdough bread recipe for rolls? Would I need to make any significant changes to the method?
Yes divide a loaf into 8-10 at the preshape stage and let them puff up BIG before baking for LESS time 🤗
I was just about to chuck away my starter that has been sitting at the back of fridge for 6 months+, I think I will give this a try and see what happens!
Good luck!
Omg. Watches video, spits coffee. Thanks for the education and the giggles!
😜
I believe🙌
Love this! My good old Pacha has been sitting in the back of my fridge for well over a year now. This gives me hope that he will not have turned his back on me completely 🥴
Hello Jack. Are we sure that that’s safe to use? I mean, those white dots could be a colony of harmful bacteria. I wouldn’t even smell that, sorry. Thanks for showing the experiment though. 😊
I had the same thought. Just because there's no black or pink mold doesn't mean there's not mold.
My guess is that the good bacteria being produced kills off any little bad bacteria that might’ve been present
bad bacterias can’t survive in an acidic environment (it’s toxic for them)
Ahhhh hence the massive disclaimer towards the video end 🤗🤗🤗
@@Bakewithjack yes yes, I watched the whole video of course. 😛🤣🤣
I started making sourdough in the pandemic and my starter was born in Apr 2020. I've used it sporadically and finally had to throw it away because of thick mould. However, very pleased it lasted so long as I never fed it in between uses, which was sometimes a few months!
Hi Jack, Whilst I would love to bake with Matthews or Doves flour (or any premium flour) my budget won’t allow it. I did however buy some dark rye from Matthews or my starter. I use Aldi strong white and wholemeal . Would you be able to make a video using this flour or other supermarket own label cheaper flour to demonstrate making a loaf. I know the results might not be as good, but would be helpful for a great deal of budget bakers. Thanks David
Hi Jack, I owe you a bit of an apology , for lack of faith! I have been baking Sourdough for some years now with mixed success which I sort of gather is normal. Over the last year or so I have been plagued with problematic “mothers “ who to be frank have often not been active enough to produce a well risen loaf. My opportunity for baking is a bit intermittent so I have been following the guidance of others in feeding before storing. I purchased a new starter this time rye based instead of white which I had been using . A few weeks ago I experimented by doing two pots to put in the fridge one fed as usual and putting a small amount untouched as scrapings in another. When I came to use them the fed one had gone mouldy and smelt disgusting so was unusable. So taking the scrapings pot the contents smelled fine and no mould so I added 150 grams of rye and 150 grams water. Some 12 hours later at 8 a.m it was risen a small amount but after 16 hours around noon it was well risen approx 100% and passed the float test. Baked the best loaves I’d done for some time. I shall continue with the scrapings technique . Thanks very much., I look forward to your videos and appreciate that it must be quite hard to keep thinking up new topics never mind find the time to create them among all the other things you do.
I have neglected My starter so much over the years. He quickly separates into the very liquid, kind of gray, highly alcoholic smelling layer on top. I personally don't like to stir that in although I know it is fine to do so. I pour it off, weighing it, and replace it with the same weight of water and then give him a regular feed. My recipe uses a lot of starter so I usually keep 100-200 grams in my jar. My recipe takes almost 600 so I feed with that much the day before I use it and then am left with the 100-200 again. I find if I leave less, scrapings for instance, it takes days for that much starter to get the right flavor. When I'm not neglectful, I will feed about 50-100 grams a week and use it when I have enough. I keep him in the fridge so that's plenty to keep him going... I also never have any dscard.
Hi Jack, I've just done this with my 2020 starter which i had left in the fridge and it has come back to life. I am now going to follow your scrappings method as having so much didnt work for me! I'm looking forward to getting back into baking bread again!
I belieeeeeeeeeeeve!
Brought back my starter after 3 months of neglect. Took two days because it was cold and my house doesn't have any form of climate control. It smelled straight up like nail varnish but it's still going and I'm still using it.
You are so cute. You always make me smile. Getting ready to revive mine now. It’s just not doubling…but still bubbling.
I had a started in my fridge that was neglected in the fridge. There was mold on the bits on the side, but the starter itself had nothing growing on it. It smelled strongly of alcohol. I poured the liquid off the top. I used more than you did, probably four or five grams, so I fed it 100g of flour and water. I don't have rye flour, so I used unbleached all purpose. To my sadness, after leaving it overnight, there was no rise, but there were bubbles. Going to try a second feed today and begin a second starter, just in case.
I struggled to make decent bread with my starter until I saw Jack's advice to leave just scrapings in the jar. That was amazing advice. I waste very little starter now and seem to have a far more robust and active starter. Thank you Jack.
I've had this same experience many times. I horribly neglect my starter, LoLz, but she comes back to life every time. I've gone well over a year in the past. I'm terrible.
I feed my starter maybe once every couple months when I think about it and he (his name is Alex) is just fine. They are resilient and they can survive long periods of not being fed.
Unfortunately my starter got moldy and is now dead, but I do have some discard in the fridge from the last feeding. Is possible to make a new starter from the discard? Thanks
YES. Discard IS starter ☺️👌🏻
Excellent, thanks for the reply.
I enjoy ALL of your videos Jack and this is my absolute 💯 favorite ❤
I love this channel. I might just have to try making a sourdough loaf.
you gotta believe, then you can see
心诚则灵🙏
I’m trying to find your post about dehydrated starter shelf life. But I guess I can post here instead.
I have a jar of ground dehydrated starter from six years ago and I just rehydrated some. It took 18 hours to see life from soaking stage through second feed but it’s perfect and I will be making bread with it this afternoon. Hope that helps with research. Btw I keep it in an airtight jar in the spice cupboard. As long as it stays dry all is good.
Do you mean if we dehydrated it no need to go in fridge?
Wow. Shouldn't yeast autolysis kill it when it runs out of food? I mean obviously that hasn't happened, but why not?
I’ve never heard of it so no 🤷🏼♂️
Dang! Wish I would have seen this before I tossed my old starter! 😆😂
It's good though because I've also got 6 jars of vinegar that I'm babysitting (so I don't forget to feed it.).
Blessings! 💜