Really wished you could make a video of how to make your own sourdough starter with complete details, And how to know when your sourdough starter is ready for making bread, exactly what to do with it and how to store it when it's time to take it off the counter.
In all honesty if this is your first time trying to get into sourdough bread making, you may want to try buying a dried starter or getting one from a local bakery. I tried making my own starter when I was first getting into it and I got pretty frustrated and gave up after a while because it wasn’t strong enough to make good bread. But then my friend recently sent me a sourdough starter kit that included some dried San Francisco starter and that thing is a beast. I have had much more success this time around using the dried starter because now I can focus on my technique and understanding proper fermentation and all the other factors without stressing about getting a good starter going. You can always make your own later if it matters that much to you. But really whatever you start with ends up being ‘yours’ anyway because it’s using all the local yeasts from your environment so it’s no longer a San Francisco or wherever it came from starter. That’s one of the cool things about sourdough, they’re all a little different.
Check out "Bake with Jack making a sourdough starter" it's fairly simple.. I just started another one. Wanting to get back into it again. I also recommend getting a Pullman loaf pan..game changer for bread even if you buy packaged yeasts. I started mine 3 days ago. "I" simply started with 25g whole wheat flour( I think he used rye) and 25g of 100° water(may have been 28g of water..whole wheat will absorb more) do that same thing for 4-5 days..25g F 25g(28g) H2O. I've been keeping mine in a bdrm covered with a coffee filter and also keeping my water in a bottle in the same room so it's room temp. This morning, day 3 mine started becoming active! "Bake with Jack" does a great tutorial..not to take away from Mary..she's great too!! Happy sourdough journey to you!!
I keep a little starter in a very dry state in the fridge, without feeding. In a container, I put in flour and mix the golf ball sized starter well into it, then pour a little more flour over it. When I need to bake I mix it with warm water and feed it to bake for the next day or two.
It's because some genius decided to call it "discard" and that spread. It took me literally an hour or 2 of searching and reading to learn the difference between starter, discard and levain 😂😂 The internet has made it both more foolproof and foolhardy simultaneously by getting people to overcomplicate it. The process has been clearly refined, but at its heart you're mixing flour, water and maybe salt, forgetting about it for a week then throwing it in a fire 😂
@@oldkingcrow777 I know! I just started my starter 8 days ago and have been so confused and I found this young ladies channel and feel like I’ve way over complicated this whole process. I tried making my first loaf yesterday and my dough was way too wet after messing around until 3:30 am, I finally gave up for the day and put it in the fridge. I took it out this morning and went looking for help and that’s why I’m here. Don’t you have to wait until your starter doubles in five hours and then use 80 mg of that when it’s at its peak before it starts going down again? That’s what I did but I couldn’t get my dough to firm up enough and as I mentioned, it was just too wet. I haven’t given up yet. Maybe my starter isn’t strong enough yet. Everyone else I watched has made this so confusing and complicated so I’m glad to find this young lady. Her bread and other baked goods look out of this world and she’s so unbothered about it and relaxed.If you have any suggestions I would be grateful. Have a great day!
@@lisae6725if it's too wet, it's probably not about the starter, but about the ratio of flour and water! The amount of water you need can change! In the winter when it's dry, you probably need more water than in the summer when it's humid. Similarly, if you live somewhere with a tropical climate, you need less water than if you live in a desert. And the amount of water you need can change depending on the flour you have, too. So basically, it a dough is too wet, add some extra flour to absorb all that moisture. If it's too dry, add some extra water. If you bake enough, you'll start to get a feel for how what the dough should look and feel like and you can go without even measuring the water
Great information but way too fast for me. I had to play it a few times. Would be nice to see a slow time version on your channel….so I’m off to find it 🙂
I never throw away discard. Never did. Even when I was developping my sourdough starter. I use my left over sourdough in my crepe dough. Then I make crepes.
I never feed my starter. I just use the scrapings from my starter jarvkeot in the fridge. It always works after putting tap water kept out for 24 hours. I shake the jar with 50g of water toll the glass is clear. Then add 50g of four and mix. After 12 to 18 hours it rises triple.
I usually feed the starter and immediately put it in the fridge. I always thought if you let it bubble first it eats all of its food, is it better for the starter if I allow it to double before refrigeration?
When you're getting your starter going at first, you want to put it in a warm place preferably. After it's strong enough then you can store it in the fridge.
You make good informational videos, but you talk way too fast in the video. Please speak at a normal speed So that we can all understand you. Thank you for sharing your videos
so, get it bubbly, use some to make bread, feed it, wait for it to get bubbly again, then put in fridge until you make bread again? do you need to take it out of the fridge before you bake with it to get it active again? (sorry i'm new to this)
Literally just pull it out and feed it every 10days or so don't really need a schedule but if you only bake one or two loaves a week just pull it out and feed it when you go to make bread
I'm so happy I found you, as well as Ben Starr. I asked a friend for some starter, then was overwhelmed with the upkeep I was seeing online. You have simplified it for me. My first loaf is proofing right now. Thanks
This is so helpful. I bake commercially and home baking has honestly always confused me. We feed our starters 3x/day 😅 and I'm just like THIS IS A LOT OF WORK FOR HOME. Thanks for demystifying!! 💛 💛
@@mubaraksenju7521 3 times in 24 hours because we're making 10k# of dough per shift. Tell me you've never worked in a commercial artisan bakery without telling me you've never worked in a commercial artisan bakery lmfao
I usually just keep the "Anstellgut" idk how to say it in english basically those 25g that are left in your container, in the fridge. When I get the urge to bake bread the next day I just take it out of the fridge, feed it and the next day it's bubbly and ready to use.
That’s what I’m trying to find out! I’m like, that totally comes against everything everyone has ever told me about sourdough starter needing to be bubbly and at its peak!!
Thank you for your advice. I see people putting their bread into a ribbed basket for rising. Also a cast iron Dutch oven for baking. I’m guessing they should be in ones’ kitchen 😉😉.
Omg, I have read and watched videos and even have 28 jars of starter!! Today I baked 8 loaves and have 4 more prepping. Slowly twiddling away at the jars. It is a science. I would love if someone could give me a recipe, beginning with making the starter in the amount needed for their recipe, then the time slots to make bread for someone home 6p.m. - 7a.m. There must be a way. I want to get into a rhythm and lord knows I am trying everything!!!
I only bake about once a week or sometimes less. In the summer I bake less it’s just too hot. I just keep a tiny amount of starter maybe 2 tablespoons in a jar. When I’m ready to use it, I start to feed it and it comes back very quickly. If I go away for any time. And I know I won’t use it for a while. I just put it in the freezer works out great for me most UA-cam videos make it much too complicated and it doesn’t need to be.
This is why i have yet to make sourdough bread. Now that I know I can freeze the starter when I'm sick of bread, I'm ready to go for it. Thanx for this post!!
@@jacobrichardson611 I found her video of making dry starter a while ago. And since I don't have a dehydrator, I'll search for other ways later. Thank you OwO👌
I have a question. I made a sourdough starter with 150g of 00 flour , 150g of whole grain flour and 300ml water . The thing doubled in size in only 24h room temperature so i fed it 100g AP flour and 100g water and in less than 5 hours the lid of my jar had to much pressure i had to open it up and split the starter in two jars instead of one . Can I store it in the fridge for now on?? Or does it have to sit in room temperature for atleast 7 days?
So I fed my starter, let it get bubbly overnight then put it in the refrigerator. Then what do I do when I want to use it the following week? Can I use it to make bread straight from the refrigerator or do I have to let it come to room temperature or do I have to feed it again before I use it?
I don’t bake bread with cold starter. If I need 100 g of starter (as an example) I will take 20 g of cold starter and mix with 55 g of bread or whole wheat flour (King Arthur) and 55 g of water (let sit until doubled). I’ll use 100 g and put leftover in fridge for the next loaf
I don’t keep much starter in fridge - usually no more than 50 g. If I don’t bake in a week I’ll add 10 g OG flour and water and 10 g of water (or so) to the jar and put back in fridge.
Ben Starr teaches no discard also. But he says you have to discard until your starter is strong enough to bake a loaf of bread. After that he never discards.
Just what i was looking for!! I loooove sour dough and your vids kept popping up! I now have 3 starters going all a little different but im on the way to making a loave! Gonna make crackers with day-4 discard’s tomorrow 😊
Have you made a loaf yet? I’m on day 8 and tried to make a loaf yesterday but had problems so here I am trying to figure out what I did wrong. My dough was too wet even though I took the starter after I fed it and waited for it to double by 5 hours. Maybe my starter isn’t strong enough yet…I don’t know but I’m not giving up yet. This ladies attitude and process is so refreshing and not so dang complicated.
@@lisae6725 my starter was rocking at day 2-4 but after that i stopped getting holes and it all fell apart- the discard crackers were amazing though definitely try them w ur discards - i was using joshua weissman recipe of 100g flour and 100g water most of the time then one day is 115g water leaving 70g starter in the jar till your at day 6 . I kept them by the window so not the warmest place around.. his recipe calls for 50g of all purpose and 50g whole wheat or rye flower i forgot atm - i just grabbed the other flour so im gonna try again! Good luck with your bread make sure ur starter is all holey and such check out- joshua weissman sourdough starter , honestly hes an amazing chef and makes amazing stuff ccheck him out!
So your saying the starter doesn’t have to be freshly fed to make a load of bread! Everything I’ve seen so far is that in order to get the rise and what not, you have to freshly feed the sourdough starter then make your bread??? No?
Mine lives in the fridge and I feed it like once a week, honestly the older the starter the stronger. I didn’t have a pre-existing piece of starter to work from so I was going from scratch, it was way more temperamental in the first year and would nearly die if I didn’t pay attention to it every 2 days. Biggest changes other than just time were absolutely no tap water and a mix of different bread flowers
Sourdough is not a child. You can live it in your fridge for months, just make sure you discard the alcohol on the top and feed it twice before using it
I've seen videos that say NEVER throw away the "hooch". That's what it's called. If you throw it away then you've reduced the water percentage. Also it's supposed to make better tasting bread.
I don’t know if you’ve got an answer already but she had dried her starter next to her heater and brought it back to life with water and flour, there’s a video she made on it
I'm having a hard time understanding what she says, cause I'm not a native English-speaker, but I have a question and I hope someone can help me. So, I have my starter and I made my bread and now I feed what is left inside the jar with flour/water? But in her blog she wrote that she feeds it a few hour/the night before she makes a bread. So I feed the rest after baking, put it in the fridge till whenever I intent to make another bread ( 7-10 days) and when i do, I feed it a few hour/the night before and then use a part of it for baking, feed the rest and the cycle again? So I feed it twice between the baking? Am I right or did I misunderstood?
I look at a sourdough starter as a new garden for next year's veggies. What Mary is saying is that you can take out what you need to bake a loaf of bread ( the discard that can be made into bread, bagels etc ) and then you feed the sourdough starter as if you were topping up your garden with new compost and top soil. Let it sit on the counter to bloom ( get all bubbly again ) before putting it in the fridge. That way the discard gets warm before you make a loaf of bread and the starter gets warm and fed so it keeps the supply going
Thanks for your answer, even after all this time :) But it didn't really helped me :( It's about every feed that I need to do, not just what happens after the baking. I have my ready sourdough starter(no matter if it's a new started on or if it's a ripe one, i have had for a long time) and it has been in the fridge since last feeding/baking. And the question is what happens now, befor I start my next round of baking. I get that with the baking comes the next feeding, the takeaway= starter that you use for baking the bread, rest gets fed and then sleeping in the fridge again. But my intervalls beetween baking are quite irregular, sometimes it stays in the fridge for 5 days, sometimes 7 days and somethimes I won't find time to bake at all, so I then do a quick just-feeding, without baking, just to keep the starter fresh. But after 5 days, when I take it out in the cold fridge my starter has already "unrased" (used to be rased, but sunk down, doesn't look happy anymore) and I thought that means [it's unhappy/not ready for baking right now/and] I need to feed it. So I fed it, but that didn't make sense to me, it seemed like an unnecessary step, because I'm doing an extra fed and takeaway, wich seemed like a waiste of my starter, because the takeaway is supposed to be the part I use for the bread-making, now i'm first trying to refreshing it for it to be ready to be baked with. I'm really sorry if I seem stupid or annoying, but I am just trying to unterstand what i am doing and why that what im doing is evtl. wrong. Am i supposed to do the cycle of: •regular feed (some fed in the fridge, takeaway for baking) •2nd feed befor baking (few hours/ the night before) •regular feed (takeaway for baking, rest fed in the fridge) and so on? Or is my confusion right and that in-beetween-step is unnecessary? So it is normal that the starter starts to look unrised/flat when i take it out of the fridge? But when I it looks this flat, does it still have the "potential" to be baked with, or am I right and I have to "reactivate" it befor baking? Or I do feed it, but dont take away anything, just to give it a little energy Or is it a totally different problem that i havent thought of, like that my fridge is just tooo cold for the starter? (I know what chemical processes happen when I "feed" it, and tecnically the same happens when I use part of the starter to bake, the flour is the "fed" just a loads more that just 40 gramms, but thats why we let ist rest for multiple hours/ over night, starter "eats" and give that the-dough-is-rising-effect. That would be a Pro for not giving that 2nd feed, because those processes are supposed to happen while the baking. But when Marie shows her bread baking, the starter she uses is so bubbled up) Now I'm confusing myself:( Is there someone that can keep up with my thoughts and help me? Gratefull for replies
If you need help remembering to feed it, either use a timer on your phone or coordinate it with an event that happens daily or weekly. I feed my starter while I'm waiting for my morning tea to brew and I've never forgotten.
You can also dry some of it. Grind it into powder and put it on the freezer if you aren’t making bread every week and don’t want to feed it once a week. Just add to water. Add flour. Let it sit out for a day and it’s like brand new
I left my sourdough starter alone for almost 8 months and in my surprise it was still alive Don't throw out your sourdough until you have fed it 1st!
I made that experience too! As long there is no mold on it, you always can try to feed it. It worked always for me
Was it out on your counter or in the fridge?
@fancynancy2134 I'm assuming the fridge. I can't imagine it surviving, otherwise.
@@thatchillaxdude thanks 😊
In the fridge??
Really wished you could make a video of how to make your own sourdough starter with complete details, And how to know when your sourdough starter is ready for making bread, exactly what to do with it and how to store it when it's time to take it off the counter.
In all honesty if this is your first time trying to get into sourdough bread making, you may want to try buying a dried starter or getting one from a local bakery. I tried making my own starter when I was first getting into it and I got pretty frustrated and gave up after a while because it wasn’t strong enough to make good bread. But then my friend recently sent me a sourdough starter kit that included some dried San Francisco starter and that thing is a beast. I have had much more success this time around using the dried starter because now I can focus on my technique and understanding proper fermentation and all the other factors without stressing about getting a good starter going.
You can always make your own later if it matters that much to you. But really whatever you start with ends up being ‘yours’ anyway because it’s using all the local yeasts from your environment so it’s no longer a San Francisco or wherever it came from starter. That’s one of the cool things about sourdough, they’re all a little different.
Check out "Bake with Jack making a sourdough starter" it's fairly simple..
I just started another one. Wanting to get back into it again. I also recommend getting a Pullman loaf pan..game changer for bread even if you buy packaged yeasts. I started mine 3 days ago. "I" simply started with 25g whole wheat flour( I think he used rye) and 25g of 100° water(may have been 28g of water..whole wheat will absorb more) do that same thing for 4-5 days..25g F 25g(28g) H2O. I've been keeping mine in a bdrm covered with a coffee filter and also keeping my water in a bottle in the same room so it's room temp. This morning, day 3 mine started becoming active!
"Bake with Jack" does a great tutorial..not to take away from Mary..she's great too!!
Happy sourdough journey to you!!
@@Mike-mn8wyis this person on u tube
I’ve always wondered if that would work. Like it makes sense that it would work but nobody ever says to do it that way!
Can you explain it?Im not an english speaker I didnt quit understand it
I keep a little starter in a very dry state in the fridge, without feeding. In a container, I put in flour and mix the golf ball sized starter well into it, then pour a little more flour over it. When I need to bake I mix it with warm water and feed it to bake for the next day or two.
It's because some genius decided to call it "discard" and that spread. It took me literally an hour or 2 of searching and reading to learn the difference between starter, discard and levain 😂😂
The internet has made it both more foolproof and foolhardy simultaneously by getting people to overcomplicate it.
The process has been clearly refined, but at its heart you're mixing flour, water and maybe salt, forgetting about it for a week then throwing it in a fire 😂
@@oldkingcrow777 I know! I just started my starter 8 days ago and have been so confused and I found this young ladies channel and feel like I’ve way over complicated this whole process. I tried making my first loaf yesterday and my dough was way too wet after messing around until 3:30 am, I finally gave up for the day and put it in the fridge. I took it out this morning and went looking for help and that’s why I’m here. Don’t you have to wait until your starter doubles in five hours and then use 80 mg of that when it’s at its peak before it starts going down again? That’s what I did but I couldn’t get my dough to firm up enough and as I mentioned, it was just too wet. I haven’t given up yet. Maybe my starter isn’t strong enough yet. Everyone else I watched has made this so confusing and complicated so I’m glad to find this young lady. Her bread and other baked goods look out of this world and she’s so unbothered about it and relaxed.If you have any suggestions I would be grateful. Have a great day!
@@lisae6725if it's too wet, it's probably not about the starter, but about the ratio of flour and water! The amount of water you need can change! In the winter when it's dry, you probably need more water than in the summer when it's humid. Similarly, if you live somewhere with a tropical climate, you need less water than if you live in a desert. And the amount of water you need can change depending on the flour you have, too. So basically, it a dough is too wet, add some extra flour to absorb all that moisture. If it's too dry, add some extra water. If you bake enough, you'll start to get a feel for how what the dough should look and feel like and you can go without even measuring the water
Finally a good simple explanation
Great information but way too fast for me. I had to play it a few times. Would be nice to see a slow time version on your channel….so I’m off to find it 🙂
I add discard to EVERYTHING I bake and its the only way i remember to feed my starter
Thank You. Very Interesting.
Thanks 🎉
The little bit I take out do I have to feed that to get it active to bake with ? And then do I feed what's left over and put back in the fridge ?
I never throw away discard. Never did. Even when I was developping my sourdough starter. I use my left over sourdough in my crepe dough. Then I make crepes.
I never feed my starter. I just use the scrapings from my starter jarvkeot in the fridge. It always works after putting tap water kept out for 24 hours. I shake the jar with 50g of water toll the glass is clear. Then add 50g of four and mix. After 12 to 18 hours it rises triple.
I usually feed the starter and immediately put it in the fridge. I always thought if you let it bubble first it eats all of its food, is it better for the starter if I allow it to double before refrigeration?
I look for a future mate with these same characteristics: happy, bubbly, and you can make sourdough bread with her ;)
So you don’t leave it in a cool dark place? I’ve started mine but it’s in the pantry I’m new to this.
When you're getting your starter going at first, you want to put it in a warm place preferably. After it's strong enough then you can store it in the fridge.
There were many words but somehow I have no idea what you just said
Im still confused :(
You make good informational videos, but you talk way too fast in the video. Please speak at a normal speed So that we can all understand you. Thank you for sharing your videos
Huh..it's that easy. Seen way too many over complicated explanations. Wish I saw this sooner
so, get it bubbly, use some to make bread, feed it, wait for it to get bubbly again, then put in fridge until you make bread again? do you need to take it out of the fridge before you bake with it to get it active again? (sorry i'm new to this)
I believe you take the starter out of the fridge a day before you need to use it for baking.
Depends on recipe and strength of starter
Found it!! Straight from the fridge ua-cam.com/video/m4Hy7sERGDQ/v-deo.htmlsi=LTmcqm3QLMP2KvAa
Finally. Someone who doesn't throw starter away as "discard". Pains me to see people throw it out.
Can you please make like a schedule for this method? Looks so manageable with less effort than normal!
Literally just pull it out and feed it every 10days or so don't really need a schedule but if you only bake one or two loaves a week just pull it out and feed it when you go to make bread
@@joshd2013so, after it comes to room temp and bumbles you bake the bread, then you feed it, let it rise and put it back in the fridge?
@@addiefunderburg517yes
Empty-ish jar in fridge til feed,
Or feed and leave til ready to make dough?
@@joshd2013 can you explain the "feed it once a week" in amounts of water+flour (I assume you take out what your bread recipe calls for in amount).
Idk if you’ve done a video on it but id really love to see a vid of how you start a sourdough starter
hi Mary, i love your videos! thanks for teaching me about sourdough starters!
this video is the answer to all the questions I had watching everyone else's sourdough starter videos- thank you!
I'm so happy I found you, as well as Ben Starr. I asked a friend for some starter, then was overwhelmed with the upkeep I was seeing online. You have simplified it for me. My first loaf is proofing right now. Thanks
Oh I love Ben starr too. Everytime I make his cinnamon buns they are a hit
Ben Starr from Masterchef?
This is so helpful. I bake commercially and home baking has honestly always confused me. We feed our starters 3x/day 😅 and I'm just like THIS IS A LOT OF WORK FOR HOME. Thanks for demystifying!! 💛 💛
Bruvv no one feed a starter 3 times per day where did u get that 😂😂
@@mubaraksenju7521 3 times in 24 hours because we're making 10k# of dough per shift. Tell me you've never worked in a commercial artisan bakery without telling me you've never worked in a commercial artisan bakery lmfao
Do you have a book? I need instructions and you seem like a real sourdough pro. :)
She has a book called 'such good bread'
What is the amount of starter, flour, and water used to refeed the starter?
Vids are fire fr
My Mom used to make sourdough pancakes. They were wonderful. We ate them with real butter.
This is confusing to me, practically. I've been making bread for 6 years.
Does anyone know why Mart lets the starter get bubbly before putting it back in the fridge, I’ve just been putting it in straight away after feeding.
I usually just keep the "Anstellgut" idk how to say it in english basically those 25g that are left in your container, in the fridge.
When I get the urge to bake bread the next day I just take it out of the fridge, feed it and the next day it's bubbly and ready to use.
so it only takes one overnight period after feeding to use in baking?
@@nordbachtelspacherbadenzer4586
Did anyone else think the kitchen towel was a T-shirt?
Yes
You use discard before its active for the bread and let it rise together?
That’s what I’m trying to find out! I’m like, that totally comes against everything everyone has ever told me about sourdough starter needing to be bubbly and at its peak!!
Thank you for your advice. I see people putting their bread into a ribbed basket for rising. Also a cast iron Dutch oven for baking. I’m guessing they should be in ones’ kitchen 😉😉.
Omg, I have read and watched videos and even have 28 jars of starter!! Today I baked 8 loaves and have 4 more prepping. Slowly twiddling away at the jars. It is a science. I would love if someone could give me a recipe, beginning with making the starter in the amount needed for their recipe, then the time slots to make bread for someone home 6p.m. - 7a.m. There must be a way. I want to get into a rhythm and lord knows I am trying everything!!!
How to avoid large air pockets in my sourdough bread ?
I only bake about once a week or sometimes less. In the summer I bake less it’s just too hot. I just keep a tiny amount of starter maybe 2 tablespoons in a jar. When I’m ready to use it, I start to feed it and it comes back very quickly. If I go away for any time. And I know I won’t use it for a while. I just put it in the freezer works out great for me most UA-cam videos make it much too complicated and it doesn’t need to be.
This is why i have yet to make sourdough bread. Now that I know I can freeze the starter when I'm sick of bread, I'm ready to go for it. Thanx for this post!!
Thank you. I knew all of this in my head but it's nice having someone say it all so confidently and concisely.
Mary as a kid growing up my papa made a chocolate sourdough cake. Would you by chance have a recipe?
I’m still so confused. You need to do it dummies guide style please. No skipping steps.
Please get rid of those bangs. PLEASE.
Thank you! I must say that you are very beautiful!
I have gone as long as 1y without feeding my starter for Year
Can you send me the link for your tea towels that you put over your bread while they are proofing?
We forgot to tell us how to feed it. You just showed us around your kitchen.
15 days trying to have a sourdough and it is not raising enough to make bread. It is so frustrating
How many days do, you feed a starter than stop?
She has another vid that explains that
@@Moss_piglets Thank you! I will look it up. Blessings, Piper
I'm so glad I found your channel, I love bread and look forward to making some.
But how much do you use of your starter when baking a loaf
How do u feed the strter when u wana keep it hownmuch wter and flour once a week?
Still confused but cute video
How many loaves do you generally make every week?
But what if we don’t want to make bread anymore what do we do with it
She has a recipe for crackers other than that dry it and you can restart the starter when you need to.
@@jacobrichardson611 how can you dry it? Does she have any videos about drying sourdough starters?
@@XD_OwO I would just search up how to with a dehydrator
@@jacobrichardson611 I found her video of making dry starter a while ago. And since I don't have a dehydrator, I'll search for other ways later. Thank you OwO👌
@@XD_OwO no prob
Ive tried to make starter so many times and failed😢
How do you feed your sourdough starter once a week?
What oven are you using?
I have a question. I made a sourdough starter with 150g of 00 flour , 150g of whole grain flour and 300ml water . The thing doubled in size in only 24h room temperature so i fed it 100g AP flour and 100g water and in less than 5 hours the lid of my jar had to much pressure i had to open it up and split the starter in two jars instead of one . Can I store it in the fridge for now on?? Or does it have to sit in room temperature for atleast 7 days?
I apologize for the stupid question but, do you have recipe for the bit of discard you turn into a loaf?
There are tons of discard recipes on you tube.
Ca you come help me with my starter
Do you have to change the jar ?
Thank you!!
You have a beautiful face!
You make bread with your starter straight out of the fridge? Doesnt it need to be bubbly?
How much flour/water per feeding??
Thank you ❤🙏🏼
I'm confused
Your bread is lovely.
So I fed my starter, let it get bubbly overnight then put it in the refrigerator. Then what do I do when I want to use it the following week? Can I use it to make bread straight from the refrigerator or do I have to let it come to room temperature or do I have to feed it again before I use it?
Please someone answer I'm lost 😂 like yeah, do I make bread with cold starter? Cause.... what?
I don’t bake bread with cold starter. If I need 100 g of starter (as an example) I will take 20 g of cold starter and mix with 55 g of bread or whole wheat flour (King Arthur) and 55 g of water (let sit until doubled). I’ll use 100 g and put leftover in fridge for the next loaf
I don’t keep much starter in fridge - usually no more than 50 g. If I don’t bake in a week I’ll add 10 g OG flour and water and 10 g of water (or so) to the jar and put back in fridge.
I absolutely love sourdough starter. I've had my starter going for years.
so confused
Your the first I've seen that mentions not throwing away the discard👍
Ben Starr teaches no discard also. But he says you have to discard until your starter is strong enough to bake a loaf of bread. After that he never discards.
I love the jar with the bamboo lid. Where did you get it?
I got mine in different sizes with a bamboo lid at Ikea. They are beautiful 💙
I got mine from K-Mart, Australia. I've also found them at Target
I saw a jar with a bamboo lid on Amazon. I want to get it too.
Hello what do u do with the discard while making started from day 1 to day 5?
Throw it away.
Just what i was looking for!! I loooove sour dough and your vids kept popping up! I now have 3 starters going all a little different but im on the way to making a loave! Gonna make crackers with day-4 discard’s tomorrow 😊
Have you made a loaf yet? I’m on day 8 and tried to make a loaf yesterday but had problems so here I am trying to figure out what I did wrong. My dough was too wet even though I took the starter after I fed it and waited for it to double by 5 hours. Maybe my starter isn’t strong enough yet…I don’t know but I’m not giving up yet. This ladies attitude and process is so refreshing and not so dang complicated.
@@lisae6725 my starter was rocking at day 2-4 but after that i stopped getting holes and it all fell apart- the discard crackers were amazing though definitely try them w ur discards - i was using joshua weissman recipe of 100g flour and 100g water most of the time then one day is 115g water leaving 70g starter in the jar till your at day 6 . I kept them by the window so not the warmest place around.. his recipe calls for 50g of all purpose and 50g whole wheat or rye flower i forgot atm - i just grabbed the other flour so im gonna try again! Good luck with your bread make sure ur starter is all holey and such check out- joshua weissman sourdough starter , honestly hes an amazing chef and makes amazing stuff ccheck him out!
Looks fabulous would love. To make bread made at home
Can i freeze it?
So your saying the starter doesn’t have to be freshly fed to make a load of bread! Everything I’ve seen so far is that in order to get the rise and what not, you have to freshly feed the sourdough starter then make your bread??? No?
How to feed it? how much do you feed it
Hoe veel voer je hem dat 1x per week?
Mine lives in the fridge and I feed it like once a week, honestly the older the starter the stronger. I didn’t have a pre-existing piece of starter to work from so I was going from scratch, it was way more temperamental in the first year and would nearly die if I didn’t pay attention to it every 2 days. Biggest changes other than just time were absolutely no tap water and a mix of different bread flowers
Do you put it in the fridge immediately after feeding or after a while? Xx
Freshly milled grains and heat also make it ferment faster! I took my eyes off of it for like 3-4 hours and it was bubbling over my jar !!
Also I’m only on week 2 of sourdough.
🌻🌸🥰👉👍🌻
Woops i accidentally fed my starter in the fridge but didnt take it out to go bubbly. Is it done for?
Sourdough is not a child. You can live it in your fridge for months, just make sure you discard the alcohol on the top and feed it twice before using it
I've seen videos that say NEVER throw away the "hooch". That's what it's called. If you throw it away then you've reduced the water percentage. Also it's supposed to make better tasting bread.
@@DonnaKohl458have you ever tried to use it in your bread recipe?
Hi Mary, Have you ever dried sourdough starter for later use or to give someone else?
I don’t know if you’ve got an answer already but she had dried her starter next to her heater and brought it back to life with water and flour, there’s a video she made on it
Such a useful tip! Most "how to make sour dough starter" strangely omit this important and useful information.
I'm having a hard time understanding what she says, cause I'm not a native English-speaker, but I have a question and I hope someone can help me.
So, I have my starter and I made my bread and now I feed what is left inside the jar with flour/water?
But in her blog she wrote that she feeds it a few hour/the night before she makes a bread.
So I feed the rest after baking, put it in the fridge till whenever I intent to make another bread ( 7-10 days) and when i do, I feed it a few hour/the night before and then use a part of it for baking, feed the rest and the cycle again?
So I feed it twice between the baking?
Am I right or did I misunderstood?
I look at a sourdough starter as a new garden for next year's veggies.
What Mary is saying is that you can take out what you need to bake a loaf of bread ( the discard that can be made into bread, bagels etc ) and then you feed the sourdough starter as if you were topping up your garden with new compost and top soil. Let it sit on the counter to bloom ( get all bubbly again ) before putting it in the fridge.
That way the discard gets warm before you make a loaf of bread and the starter gets warm and fed so it keeps the supply going
Thanks for your answer, even after all this time :)
But it didn't really helped me :(
It's about every feed that I need to do, not just what happens after the baking.
I have my ready sourdough starter(no matter if it's a new started on or if it's a ripe one, i have had for a long time) and it has been in the fridge since last feeding/baking.
And the question is what happens now, befor I start my next round of baking.
I get that with the baking comes the next feeding, the takeaway= starter that you use for baking the bread, rest gets fed and then sleeping in the fridge again.
But my intervalls beetween baking are quite irregular, sometimes it stays in the fridge for 5 days, sometimes 7 days and somethimes I won't find time to bake at all, so I then do a quick just-feeding, without baking, just to keep the starter fresh.
But after 5 days, when I take it out in the cold fridge my starter has already "unrased" (used to be rased, but sunk down, doesn't look happy anymore) and I thought that means [it's unhappy/not ready for baking right now/and] I need to feed it. So I fed it, but that didn't make sense to me, it seemed like an unnecessary step, because I'm doing an extra fed and takeaway, wich seemed like a waiste of my starter, because the takeaway is supposed to be the part I use for the bread-making, now i'm first trying to refreshing it for it to be ready to be baked with.
I'm really sorry if I seem stupid or annoying, but I am just trying to unterstand what i am doing and why that what im doing is evtl. wrong.
Am i supposed to do the cycle of:
•regular feed (some fed in the fridge, takeaway for baking)
•2nd feed befor baking (few hours/ the night before)
•regular feed (takeaway for baking, rest fed in the fridge)
and so on?
Or is my confusion right and that in-beetween-step is unnecessary?
So it is normal that the starter starts to look unrised/flat when i take it out of the fridge?
But when I it looks this flat, does it still have the "potential" to be baked with, or am I right and I have to "reactivate" it befor baking?
Or I do feed it, but dont take away anything, just to give it a little energy
Or is it a totally different problem that i havent thought of, like that my fridge is just tooo cold for the starter?
(I know what chemical processes happen when I "feed" it, and tecnically the same happens when I use part of the starter to bake, the flour is the "fed" just a loads more that just 40 gramms, but thats why we let ist rest for multiple hours/ over night, starter "eats" and give that the-dough-is-rising-effect.
That would be a Pro for not giving that 2nd feed, because those processes are supposed to happen while the baking.
But when Marie shows her bread baking, the starter she uses is so bubbled up)
Now I'm confusing myself:(
Is there someone that can keep up with my thoughts and help me?
Gratefull for replies
Oh, I forgot to say that I loved your garten-methaphor, it was a great way of explaining, I understood it soo well :) 🥰
I'm so confused.
Isn't discard part of the starter?
So what is the difference between using the starter for bread and the discard??
But this means we have to bake daily, but cannot afford the gas and electricity to heat the oven.
So you only feed it every time you take some out to make bread?
Wish I saw this before as I’ve been discarding some to keep good bacteria balance. Didn’t know I could store in my fridge for ages 😂
Awesome stuff really nice. Oh also you have gorgeous hair, maybe tie it back so it doesn't get messed up by the heat and flour etc😊
How much starter do you discard after you take it out of the fridge, how much do you keep? 😊
If you need help remembering to feed it, either use a timer on your phone or coordinate it with an event that happens daily or weekly. I feed my starter while I'm waiting for my morning tea to brew and I've never forgotten.
Helpful, thank you! 🙏
Oh my goodness I found out today that we live in the same city! How cool! And thank you for your recipes and your book! ❤
You can also dry some of it. Grind it into powder and put it on the freezer if you aren’t making bread every week and don’t want to feed it once a week. Just add to water. Add flour. Let it sit out for a day and it’s like brand new
lol my starter has successfully and I will keep watching if you have teaching
At this point, not having starter discard is starting to feel like a pipe dream. I am determined not to give up this time.
Right on! Fridge starters are the way to go!