OMG! Thank you, thank you, thank you ❤ . Literally the best tutorial on the net. Everyone makes it so complicated that i have put off even attempting it. You have changed all that for me. You are wonderful on camera, clear, concise and just a joy to watch. Thank you ❤
I have just, and I do mean just started my starter (06:30 on 27/1/24) after watching your video last night. Having been on a 1 day sourdough baking session where we made and baked lots of bread I was still confused and hestitant about the starter as the tutor had already prepped the starter for us. I have searched the internet for help but just got more anxious and confused. And then I found your video and website. It's excellent. Clear explanations and very informative hence the early morning start today. Many thanks Elaine. I'm looking forward to the next week's progress.
I had sent you a note earlier about my pitiful new starter. I was 7 days in to the process (as outlined by someone else) and had a very thin starter with almost no bubbles. You were so kind and sent me a message about giving my starter some more flour. I did that and followed your process of daily feeding with 30gm of flour and 30 gm of water and "discard" every other day. I am pleased to announce that "Lester" is now awesome. Maybe he just needed a name. He is vigorous and crackles when he is stirred. I am so pleased now after being so stressed. So thank you for your encouragement and your instructions. Now, I need to read up how to make a loaf of bread. Thanks again. I ordered your books but they are not here yet.
I was so nervous when I did my first loaf. I called my daughter as she had been baking sourdough for a couple of months. She walked me through it over FaceTime. I’ve done two now and am really pleased that it turns out well. I hope you enjoy your results too.
I am just starting my journey with sourdough. I have watched so many videos and it's been confusing as so many are giving so much infor on what you SHOULD do or SHOULDN'T do. Your video explains it in a simple yet concise way, that helps me understand. Thank you!!
I made my starters on Feb 3 and Feb 8. Everything you have said is spot on including the attachments and inclinatin to name the. I only two days ago summoned the courage to refrigerate them. I have two because I had so much fear that something would go wrong but nothing did. Plus the nital one was made from expired rye flour but that proved to be just fine although day 4 gave the predictable smell. I switched to 50/50 whole wheat and bread flour feeds. The water collection at the top or overly alcoholic smell that occurred once or twice is easily overcome by a bit of common sense. I, like you, love the sounds and smells. These are like pets. Each starter has a personality of its own. Pure joy. Thanks for sharing.
I'd like to know if you leave the discard on the table ? Or do you put it into the fridge, and after how many days can you start using g it in recpies. Thanks a lot, your quiet voice is so calming and easy to follow. Thanks again. I going to be only using the starters for Rye flours, my husband can't take white flour.
@@africo9104 I would put it in another jar and feed it with rye 1 to1 to 1 ratio. Use rye to feed with equal parts water and starter. You can put in fridge to slow down fermentation or leave it out if you plan on baking with it. It will ferment according to temperature so watch it. Refeed and discard each time it peaks to keep it strong. Rye will look a little different.
Such a straight forward and non intimidating discussion on making a sourdough starter. This gives me hope. I started the process about a week ago with different instructions and my starter was not doing well. No bubbles and very thin. I am now confident that I can resurrect it (haven't decided on a name yet) with some of your tips. Thank you SO much. I have ordered your book and look forward to reading it. And by the way, I love the look of your kitchen.
Great video, as usual!! Exciting ideas, that give me courage to try adding ingredients and allow my imagination the freedom it enjoys. With the help of your videos and books I am having a successful and fulfilling sourdough experience. I recently sought your help with the issue of under and over proving that I was experiencing. Thank you for helping me gain a better perspective. At the age of 77 I am learning many new things and find myself hooked on sourdough baking! Thank you Elaine!
Oh my goodness, I'm so glad I found you❤ and I love you 😊 another woman out in the world just like me, lol. Yes, they are all my baby's with names, and I have many 😂at this point. Love the 2 spoon method, and I can't deal with messy either😂 Your 1 video answered every question I had. Thank you so very much. I think you're amazing😅 can not thank you enough. Love from Mississippi USA ps. Just lost my husband of 37 yrs. Learning to make sourdough starter has been a true blessing❤ for me. Now, I can delete all these other videos I saved as well. Yahoo
Hello Lovely Elaine, I am so inspired, I have found & your blog on wordpress. Being Dyslexic, I find your teaching of everything Sourdough. Makes my breadmaking sublimely inspiring. So I have your UA-cam Stater video tutorials on my playlist. Your three books are on my kindle. I have a good protein strong bread flour. And printed the Sourdough journal. After starting my first "Baby" named "Rainbow". She is standing on my kitchen counter at the temp of 21°C at the moment, being 03.10hrs. Rainbow's birth date 2nd April 2024 at Midnight. Meanwhile, I was going to ask if I can use freshly milled wholemeal flour. As we live in Winchester UK. We have a very ancient working mill in our city. I use their flour for other breads. Would I treat the starter the same way as a wholemeal starter?? I need to find out the protein level when I go to the mill. I will send some pics of our city mill for you, with the history of the Mill. Meanwhile, happy baking as I enter Day 1 into Day 2. Blessings to you and your Sourdough Starter Babies "Star" from "Rainbow" 🤗💜☕️☕️
Hi Rainbow 🌈🌈 welcome to the world! Thank you for your lovely message, I hope you enjoy the process. And yes you can use freshly milled wholemeal flour, nothing changes 👍🏻
Great video, thanks. I am particularly glad that you mentioned smells. You mentioned yours smelt like paint. I made one a few years ago that got that beery buttery smell, which i imagine what it would typically smell like, however by current batch smells like someone drank a bottle of apple cider vinegar and then farted. I'm not ready to discard it yet, but i am going to start refrigerating it overnight; i'm in South Africa and it is 24 - 27 degrees indoors in our summers, that might be the reason for it. I also appreciate you going into the different consistencies and the different look when using whole wheats etc.
I am so thankful to have found this video. Thank you Elaine, you're a dream. I've been making Napolitan style pizzas (with poolish pre-ferments) for years and my wife asked me to make sourdough's in our pizza oven which I have always wanted to do, but found the prospect making and caring for a sourdough starter quite daunting. You have allayed my fears and I'll begin my starter today. Australian summer and very warm here so it will take a little care but after watching this video I think I can do it. Thanks again. ❤❤
Thank you so much, I’m so glad you found me, I hope you enjoy the process! You can easily make a starter in your heat, just watch the consistency, if it gets thin at any time, add extra flour. If you need any direct help get in touch 👍🏻
Thank you. I started a sourdough starter a few days ago, with just all purpose flour and tap water( which I left out overnight) and so far I think it's doing ok. I only started it to see if I would remember to look after it, before buying stronger flour. Didn't think it would actually work. So now I'm going to buy stronger flour and actually look after it better. Might even start a wholemeal one if I can keep it going.
Wow. 9 mos in with resurrected starter after drying it out and refrigerating it over the winter! Used once then refrigerated again! Cathy is chatty today thanks to my feeling that she was thin simply because she needed a bit more flour. I’m so glad I found your video to understand better what to do and WHY. ❤
Just found your channel and ordered all your books. I can’t stop trying the sourdough saga, even though I have had limited success so far. I believe my “mother” starter has now reached full throttle, and am now excited to dive into your wonderful tips. Thank you for all your work on a fabulous channel!
thank you very much now time i watching video us 2:12 am can't wait till tomorrow to try . I have trying last few week wasted tons of flour all different had happened to starter the video only showed successful starter but not explain the problems. I am so sure follow your will work i know that.and your spoken so amazing clear and beautiful thank you to you and camera man
What a wonderful video, love the sourdough starter explanation, I just started to experiment about three months ago. A friend of mine gave me the started and I love the way the bread comes, but I learned so much from your video too. Thank you again for your love and that your share with the world, your knowledge, have a Mary Christmas, 2024🥰🐝🐝🐝
Hello from North Carolina, USA... Just now, have I found your channel. I am so grateful to find someone who explains the art of making a sourdough starter and how to bake the bread, I have been used to. If I want good and healthy bread, I have to shop in bakeries which will charge me $20 for the size of one your loafes. I bought those breads because I wanted my children to have happy bellies....Now that I am a grandma, I am going to learn from you to bake the best and healthiest Bread ever. The only problem I have here in the US... I cannot find the variations of bread flours here
Hello from South Carolina USA, I just started this process three months ago and it’s going well healthy bread delicious, with the author King flower bread is working perfect good luck, happy healthy, terrific baking🥰🐝🐝🐝
@@foodbodSourdough - I already need help. I got 30g water 30g flour stuck in my head and *started* with 30g water and flour each. Just noticed my mistake on day two when feeding. Anything I can do at this point or just keep feeding 30g each water and flour??
Thank you so much for explaining everything I am trying to learn about sourdough starter. I’ve tried many times to get an active starter with no success. After listening to you I wonder if I just didn’t get impatient and throw away and start all over again! You are a wonderful teacher and again, thank you for helping me so very much!
This is the first video I finally get it! Thank you so much. How old is your oldest starter by chance I think it's so cool to hear stories about generations of starter
After watching endless tutorials on how to make a successful sour dough starter 15:36 yours is the only one that shows you exactly what to do and how to do it, (and your not American ) yayyyyy excellent tutorial thank you from a baker who bakes wedding and celebration cakes, thought I’d give sourdough a try 🤞🏼 all goes well
me again! I started Thursday evening - it got really hot and humid in the Northeast and by Sunday morning it was at the 3 1/2 day stage, I had to feed him instead of waiting until Sunday evening. I have been feeding 30 and 30 each morning since, discarding half in the morning, and re-feeding in the evening...so this is technically day 7 and the humidity is better...I'm a nervous wreck, but going steady with it. I am re-watching this video and can say I am tracking with the consistency. I went from Levi T. Ate to Lazarus or Laz...it just suits him. I can honesty say I can't thank you enough for the work you put in to teach and reassure those of us who are new and unexperienced. xoxoxo fingers, toes and eyes crossed. If not, it's just flour and water and time. Appreciate you.
@@ladywillowkeepe hi, you’re doing great, and yes, it is just flour and water and time, and you’ve got this, you are in full control 💪🏻💪🏻 keep watching the consistency and if it gets too warm give Laz some rests in the fridge xx
When I first began the journey, I got a dehydrated starter from San Francisco (I named it 'Ol Francis) and off I went, I ended up 14 months later after baking weekly having pink mold. I was sad, but recognized that I could make my own, and so I started again on 8/8/2024 (3 8's!). I am excited to see how this one responds. I incorporated many different styles and recipes over those 14 months and decided to stick with your process, I waited to get the same Weck jars to make my starter with. Right now, believe it or not, the hardest part is thinking of a name, I would love something that denotes new beginnings as the number 8 represents that. Maybe he'll just be ATE. :) Thank you again for your videos and your calm demeanor. I believe this can be a fun process and I'm looking forward to getting some beautiful loaves out of this.
Having binge watched your videos and listened to your podcasts I was delighted when David asked you which of your books a beginner should read first. All three arrived today and now I know where I am going
I'm on day 2 and amazing results after throwing away 6 jars of starters and a huge one of discard from the fridge. Bought high protein 13.2 bread flour , and bottled water. What a difference ! My starter is so happy that I think I'll be able to discard on day 3, but we'll see. Question: Do you keep your discard on the counter as well ? And not in the fridge ? Thanks for amazing well produced video, very clear and precised speaking, so I followed everything without having to continuously revind , because the person teaching is talking way to fast or muddling things up as well. 😊 I'm only going to use your videos from now on, No more searching for the right video to learn how to make sourdough breads.😊
This is an extremely helpful video. I am going to give your method a try and hope I can get a starter started. Thank you for all the work you put into these videos. Cheers.
❤I have tried and failed following other recipes/videos. AND THEN I FOUND YOU!! My first attempt with my Starter then loaf of bread... FANTASTIC! I can't thank you enough. Finally my frustration is gone and I can bake sourdough bread!!
This is perfection! Thank you so much I knew there had to be an easier way and there is. I have your books and am reading like crazy, Thank you again for a wonderful video
hi Elaine thank you so much for your tutorial I love the passion you have about the making the sourdough stater I been watching others videos they are good but your explanation is fabulous you made me understand more about how the sourdough stater my first two loafs didn't rise I think I Know why just watching your tutorial thank you again God Bless you
@@RonWells-ur6wn strong flour helps but it’s not always the key factor, if your dough isn’t rising there’s usually a specific reason. Try the stronger flour as your starting point.
So happy to watch your videos on making a starter, I thought I was going to buy on Amazon, and someone on facebook in a beginners making bread gave me your link to start a starter, looking forward to getting my starter going, looking to use whole wheat flour!
This is a very best video, I just started a sourdough journey and Elaine makes it easier, answering all the questions I had in my mind. I’m so excited to do bread instead of buying a 8€ loaf haha and as I love neapolitan pizza, it will be a sourdough from now on instead of biga :) thank you Elaine and you have a new subscriber of course!
This is the most straightforward and informative video I’ve seen. Thank you for taking the time to make it. Also, the starter on the outside of the jar would really bother me as well. 😉
Fantastic!❤ this is the best sourdough starter video that explained clearly with no stress at all! Answer all the questions i have ! Thank you 🙏🏻 very much 😊.
Thank you so much for your tutorial on the sourdough starter. I will start making the sourdough starter. Have a blessed week ahead🙏 Greetings from Singapore 🇸🇬
Great video! I unfortunately found you 2 months too late. The site I used said to use unbleached all purpose flour.. since finding you I have fed “Carmela” (started my sour dough while watching the Sopranos)higher protein bread flour and your recipe using 50 grams starter versus 100 grams of another recipe and what a game changer! More rise with less starter.. I love your simplicity approach and will recommend you to anyone wanting to start the process. Thank you..
Thank you so much for sharing your skill and enthusiasm ! I am beginning today, I can't wait, I hope I am successful this time, you're a very good teacher. xx
Hello. Just discovered your site and I want to thank you for clarifying this journey of starters. I'm a beginner in this sourdough journey. You have a wonderful way of simplifying this. Greetings from Arizona
Thank you for this awesome video. It is truly a labor of love. I have been making sourdough off and on for years and have had many starters. I enjoy cooking and baking videos because not a lot of cussing or drama and you have something beautiful and tasty at the end. but who am I kidding, I like to watch drama sometimes too, LOL. So, carry on with your beautiful starters and bread baking. I will look forward to more videos.
@foodbodSourdough I am having issues issues now since day 4. My starter doubled, but since then it's not. It has bubbles and looks good. No excess water or mold. My house is on the cooler side esp at night. I keep my temp around 18-19 Celsius. Any suggestions or is it just a waiting game? My oven light is broken and I have not been able to fix it so I can't use that method. ❤
@@sweetmariedinab hi, yes, this is when you need to keep going. What day are you on? What exact brand and type of flour are you using? What water are you using? Where are you in the UK?
I am in Canada and using great value Unbleached all purpose flour and I have bottled water (reverse osmosis I believe) I am on day 8 now. I started to feed twice daily yesterday. Wasn't sure if that might help?
Thank you for a wonderful video. I’m just starting but probably have started with the wrong flour for my starter as a beginner. I’ve used a whole grain rye. It’s slow but I shall be persistent. I’m sure I heard you say, but I can’t find it now, that a starter could smell like nail polish remover. Mine does. Just got home to find it has had a spurt of growth 😮😁. The recipe I was following wasn’t a discard method but I’m going to change to your method now. Thank you!!! PS my kitchen has been at an almost constant 21-22C.
Thanks so much for this video, I was ready to give up on making bread..😢 I believe it is the starter I used, wasted so much time and flour, I'm happy to find your excellent way to manage and create a starter.... Thanks again.. Hope I can make a loaf of bread.😊
Thank you! I live in the US with High Altitude so I've been doing research on how to work it with me living in a high altitude. Until I do start the process this is a very good tutorial.
I have watched many video's on how to make a sourdough starter and have made one and also made a loaf, however, the loaf is very heavy in texture. I then came across your video and it is BY FAR THE BEST VIDEO I have seen. I feel more confident now and I have subscribed and can't wait to watch your other video's
Thank you so much for your video, you gave me hope. I have three starters going , the first one is day 5. I have been discarding and feeding at 8 am and 8 pm. I see a slight movement but it’s not done. Am I doing right by discarding and feeding twice a day?
@@ireneposti6813 hi, thank you so much 🙏🏻 that’s not what I’d recommend, no, that’s a lot of flour, effort and discard! If you’d like to watch through/read my steps you’ll see I only do 1 action a day and I have very little waste 👍🏻
Thank you so much for sharing this, I have been trying a starter for over a week now and have not been successful yet, I think it maybe our flour here in Ireland, so I will look for another brand this week and try again your way. That was very well explained.
I read lots of recipe and finally I found you Eliane I’m so glad you really explained so well and take your time, now I’m on the third day and I see a lot of bubbles thank you so much 46:4546:46 ❤❤❤❤❤❤❤❤
@@marypesci3607 it doesn’t need to float. That’s why I don’t talk about the float test in my video or any of my books or website, it’s not a reliable or necessary test. As long as your starter grows and works and does its job, it’s all good 👍🏻
I wanted to make sourdough bread for long time, however all the recipes I read or sow, to make the starter have not been clear. Finally, I understood how to do it with your wonderful video. Thank you
You have made an excellent tutorial. So easy to follow. You are very clear in your descriptions and in the demonstrations. Thank you so much. I have only just now started thinking about making sourdough. I'm excited to try sourdough rye bread. My question is, can I use this starter in the recipe for dark rye bread? or do I need to make a rye flour starter? I heard rye flour does not have as much gluten as white flours, should I mix in some white flour to make the bread? Still looking for a good recipe for it. I want to make seeded dark rye bread. Thank you!
@@NO-yl3nf thank you 🙏🏻🙏🏻🙏🏻 no, you do not need a rye flour starter, you can use any flour in your starter in any dough, the flours don’t need to match. And yes, it helps to support the rye flour with another flour.
Thank you for doing these videos. I live in a warm place and although we are in spring so temps just in the 70s or 80s I got that murky water. Y'all have much prettier canning jars than we do in Mississippi. I have a hard time getting the starter off the sides of the glass jars because all of ours has a bit of a lip to the top. We have smaller canning jars without the lip but I've yet to find one with a glass top and no lip. Thanks again.
This is very helpful. It is a bit of a rabbit hole. I was following an american recipe using AP (plain) flour, before I remembered that UK plain flour is very low in protein. I was using bread flour briefly for my starter, and it got really thick, and I thought I'd done something wrong!! Anyway, also struggling with room temperatures using US recipes, because whose kitchen is over 70 degrees here in England, particularly this summer. Really lucky to have run across your resources, now that I have made some bread but want to refine the technique.
Thank you so much Elaine for lesson, I have watched many videos to learn to make start and sourdough bread, iam so joyful to have ago and follow your steps. I have been trying many time to make the starter for year now, but I found out your way of teaching, has given hope to start again. I give thanks to God, to find you on UA-cam. Where can I buy those Jar?? Thank you again. 💐
Hi Elaine! For the first time ever my sourdough starter is actually active and healthy and doubling in size. Thanks to you. My question is, it is day 6 and my starter seems ready. I fed at 9 am ( no discard) and it's doubled and active! I am not sure what to do at this point. Edit- I am good. I just stirred it and I will keep going with the process until day 8. ❤🎉
Elaine, thank you for your great explanations! I've learned so much from you! My question is for how long can a starter stay in the fridge without being fed? Is it possible to kill it from starvation?
@@bassetto1603 thank you 🙏🏻🙏🏻 you can leave it for weeks and months, it’s actually very hard to kill a starter. It may get hungry but you can fix that whenever you use it again.
@@foodbodSourdough That sounds wonderful and thank you so very much! My loaf of sourdough bread with rosemary from our garden turned out excellent! You're by far the best sourdough instructor on UA-cam and I watched soo many of them!!👸🍞🥇💃🎉❣💯🙏💝
@@foodbodSourdough Long gone!😂but getting ready for the next loaf! By the way, I love your kitchen and the view! Makes me very nostalgic of my 2 years spent in England 35 years ago!!!🥰💝
You make the process so easy! Thank you. I watch the videos and bought your book. My starter became very bubbly all the way through. I fed it and made a loaf of bread. I put the rest in the fridge. Four days later the starter was flat. I fed and now she is bubbly and double. Should I continue the feeding and discarding a few more days for her to become stronger? I want to make sure I have a good strong starter.
Hi, that’s all normal. Starters don’t stay bubbly, they go to sleep in the fridge, you feed it then it wakes up again as yours did. It’s all the normal behaviour of a starter 👍🏻 you don’t need to to anything else ☺️
Oh my god.. thank you so much for such a detailed video. Half way watching it, im sure you wont mention about the starter can formed a dried layer on top of it, which happened to mine, and you did!! It’s because i grow my starter in the airing cupboard and it’s kinda cold in my kitchen. Should i just kept it on the kitchen counter anyway? Also i use spelt flour and even in the airing cupboard, it took ages ( more than a week ) to grow and only started looking like it’s doing something after i put some honey in it. That’s also when the dried top layer happened. Silly me just stirred them in too when im feeding. Side note, this is my second time making the starter as the first one smelled like alcohol i thought it was broken. 😂 so if you could share more about growing starter in the winter, that would be great! Thank you 🤩
@@honeyfairuzannasani9386 hi, thank you for watching 🙏🏻 yes, please stop putting your starters in the airing cupboard, it’s much too warm. The counter is fine, it’s not that cold yet 👍🏻👍🏻
What temperature was your water when making starter? After day 7, do you keep the starter in the frig and continue to discard by half and feed endlessly? How long can you keep feeding it?
@@pattyg6803 hi, these are answered in the video and the written text 🙏🏻 The water is cold/room temp, however it comes out of the tap. Don’t focus on day 7, once your starter is responding after each feed THEN it goes into the fridge, that could be day 6, day 9, day 14, not necessarily day 7. Then it goes into the fridge and you don’t need to do anything with it until you want to use it to make dough with.
Hi! My first video from you and I can’t wait to restart my starter. Can you mix 2 different starters in a recipe? Ex: whole wheat + white. When making a recipe that doesn’t call for starter, can you use starter? If so, how do you know how much to use, or what to substitute? Thank you!! Great video!
@@shibaniparkhill2934 hi, thank you, yes you can mix 2 👍🏻 If you’re talking about a yeasted recipe, yes, you can use starter instead but you’ll need to allow for the extra proving time too - you can use my master recipe as your base and starting point 👍🏻
Does the starter have to be running out of the jar and down the sides before it is ready to use? I have lots of bubbles and it double rises every day but does it need to run over the top of jar? Thank you so much for all of your help!
thank you for your very informative videos but can I ask please after 3 weeks can't get bubbes all the way through only on top of starter also can't get it to float I am moving it around room to room to get warmth also used the strong white flour recommended after 3 weeks should I start from scratch thank you
@@henryswanick671 hi, firstly, forget the float test, it’s not useful or reliable and which is why I don’t recommend it or refer to it 🙏🏻 Secondly, don’t focus on bubbles. Focus on growth. Does your starter grow several hours after feeding?
hi Elaine thank you very much for reply yes I am getting plenty of growth I have been following your book which I find to be very helpful As I take I'm getting growth I'm ready to go think in this case listening to too many people not really helpful Thank you very much advise
Loved your video! I am so happy my FB Canadian Sourdough group recommended I take a look at your UA-cam channel as its a keeper. I am new do baking sourdough will actually all breads! I finally have an active starter but switch to a blend of flours half (unbleached) All purpose flour and half whole wheat and it’s has made a big difference. When I started I was on day 12 and I still had a soup looking starter and I decided to add whole wheat and i continue with the blend. Now I am ready to attempt to make my first loaf but I was wondering if the recipe calls for all purpose flour can I use my blended starter to make the loaf. Would really like your advice. Thank you Elaine.
Thank you! I’m glad you found me ☺️ You can use any starter made with any flour in any dough - the flours don’t need to match mine or the flours in the dough 👍🏻
I'm on day 8 and my starter has gone looser (more liquid). It was looking so good all along until day 6/7. I discarded and fed so now I'll just feed today. Alternate until it's just right. How much extra flour should I add.....60g flour and only 30g water?
Hi, it’s best to stick with 30g flour and then add a little water at a time, if any is needed at all. Make sure it’s back to its original thickness - good luck 🙏🏻
@@foodbodSourdough I’ve added just flour and it’s looking thick and bubbles forming straight away. If it doesn’t seem ready would you still discard and feed tomorrow then just feed the next day etc.
OMG! Thank you, thank you, thank you ❤ . Literally the best tutorial on the net. Everyone makes it so complicated that i have put off even attempting it. You have changed all that for me. You are wonderful on camera, clear, concise and just a joy to watch. Thank you ❤
Thank you so very much 🙏🏻🙏🏻🥰🥰
I second all of this. I have so much confidence to do this now. Thank you.
@@LeMonYTEaBag that’s great news, thank you 🥰🥰
I have just, and I do mean just started my starter (06:30 on 27/1/24) after watching your video last night. Having been on a 1 day sourdough baking session where we made and baked lots of bread I was still confused and hestitant about the starter as the tutor had already prepped the starter for us. I have searched the internet for help but just got more anxious and confused. And then I found your video and website. It's excellent. Clear explanations and very informative hence the early morning start today. Many thanks Elaine. I'm looking forward to the next week's progress.
@@joshrogers7816 hi, thank you so much! I’m so glad you found me, good luck with your new baby and keep in touch 👍🏻👍🏻👍🏻
I had sent you a note earlier about my pitiful new starter. I was 7 days in to the process (as outlined by someone else) and had a very thin starter with almost no bubbles. You were so kind and sent me a message about giving my starter some more flour. I did that and followed your process of daily feeding with 30gm of flour and 30 gm of water and "discard" every other day. I am pleased to announce that "Lester" is now awesome. Maybe he just needed a name. He is vigorous and crackles when he is stirred. I am so pleased now after being so stressed. So thank you for your encouragement and your instructions. Now, I need to read up how to make a loaf of bread. Thanks again. I ordered your books but they are not here yet.
That’s such great news, thank you so much for letting me know ☺️☺️☺️ and I hope you enjoy my books and have fun with Lester 🤩🤩🤩
I was so nervous when I did my first loaf. I called my daughter as she had been baking sourdough for a couple of months. She walked me through it over FaceTime. I’ve done two now and am really pleased that it turns out well. I hope you enjoy your results too.
I am just starting my journey with sourdough. I have watched so many videos and it's been confusing as so many are giving so much infor on what you SHOULD do or SHOULDN'T do. Your video explains it in a simple yet concise way, that helps me understand. Thank you!!
@@darlafischer9869 thank you so much 🙏🏻🙏🏻
I made my starters on Feb 3 and Feb 8. Everything you have said is spot on including the attachments and inclinatin to name the. I only two days ago summoned the courage to refrigerate them. I have two because I had so much fear that something would go wrong but nothing did. Plus the nital one was made from expired rye flour but that proved to be just fine although day 4 gave the predictable smell. I switched to 50/50 whole wheat and bread flour feeds. The water collection at the top or overly alcoholic smell that occurred once or twice is easily overcome by a bit of common sense. I, like you, love the sounds and smells. These are like pets. Each starter has a personality of its own. Pure joy. Thanks for sharing.
Brilliant! Have fun with them 👏🏻👏🏻👏🏻👏🏻
Agree with you.
I'd like to know if you leave the discard on the table ? Or do you put it into the fridge, and after how many days can you start using g it in recpies. Thanks a lot, your quiet voice is so calming and easy to follow. Thanks again. I going to be only using the starters for Rye flours, my husband can't take white flour.
@@africo9104 I would put it in another jar and feed it with rye 1 to1 to 1 ratio. Use rye to feed with equal parts water and starter. You can put in fridge to slow down fermentation or leave it out if you plan on baking with it. It will ferment according to temperature so watch it. Refeed and discard each time it peaks to keep it strong. Rye will look a little different.
Such a straight forward and non intimidating discussion on making a sourdough starter. This gives me hope. I started the process about a week ago with different instructions and my starter was not doing well. No bubbles and very thin. I am now confident that I can resurrect it (haven't decided on a name yet) with some of your tips. Thank you SO much. I have ordered your book and look forward to reading it. And by the way, I love the look of your kitchen.
Thank you so much 🙏🏻🙏🏻 good luck with your starter, give it some extra flour and thicken it up and it should be fine 👍🏻👍🏻
Great video, as usual!! Exciting ideas, that give me courage to try adding ingredients and allow my imagination the freedom it enjoys. With the help of your videos and books I am having a successful and fulfilling sourdough experience. I recently sought your help with the issue of under and over proving that I was experiencing. Thank you for helping me gain a better perspective. At the age of 77 I am learning many new things and find myself hooked on sourdough baking! Thank you Elaine!
@@mabelbowen25 thank you so much, I’m glad you’re happy and enjoying it 🤩🤩🤩
Oh my goodness, I'm so glad I found you❤ and I love you 😊 another woman out in the world just like me, lol. Yes, they are all my baby's with names, and I have many 😂at this point. Love the 2 spoon method, and I can't deal with messy either😂 Your 1 video answered every question I had. Thank you so very much. I think you're amazing😅 can not thank you enough. Love from Mississippi USA ps. Just lost my husband of 37 yrs. Learning to make sourdough starter has been a true blessing❤ for me. Now, I can delete all these other videos I saved as well. Yahoo
@@dawn4681 thank you so much, I’m so glad you found me, I hope you enjoy it all 🙏🏻🙏🏻🥰🥰 I’m so sorry for your loss 😔
Hello Lovely Elaine, I am so inspired, I have found & your blog on wordpress. Being Dyslexic, I find your teaching of everything Sourdough. Makes my breadmaking sublimely inspiring. So I have your UA-cam Stater video tutorials on my playlist. Your three books are on my kindle. I have a good protein strong bread flour. And printed the Sourdough journal. After starting my first "Baby" named "Rainbow". She is standing on my kitchen counter at the temp of 21°C at the moment, being 03.10hrs. Rainbow's birth date 2nd April 2024 at Midnight.
Meanwhile, I was going to ask if I can use freshly milled wholemeal flour. As we live in Winchester UK. We have a very ancient working mill in our city. I use their flour for other breads. Would I treat the starter the same way as a wholemeal starter?? I need to find out the protein level when I go to the mill. I will send some pics of our city mill for you, with the history of the Mill. Meanwhile, happy baking as I enter Day 1 into Day 2. Blessings to you and your Sourdough Starter Babies "Star" from "Rainbow" 🤗💜☕️☕️
Hi Rainbow 🌈🌈 welcome to the world!
Thank you for your lovely message, I hope you enjoy the process. And yes you can use freshly milled wholemeal flour, nothing changes 👍🏻
Great video, thanks. I am particularly glad that you mentioned smells. You mentioned yours smelt like paint. I made one a few years ago that got that beery buttery smell, which i imagine what it would typically smell like, however by current batch smells like someone drank a bottle of apple cider vinegar and then farted. I'm not ready to discard it yet, but i am going to start refrigerating it overnight; i'm in South Africa and it is 24 - 27 degrees indoors in our summers, that might be the reason for it. I also appreciate you going into the different consistencies and the different look when using whole wheats etc.
@@stevennicholas5472 that’s absolutely the reason for it, do protect your starter from the heat 👍🏻👍🏻
I am so thankful to have found this video. Thank you Elaine, you're a dream. I've been making Napolitan style pizzas (with poolish pre-ferments) for years and my wife asked me to make sourdough's in our pizza oven which I have always wanted to do, but found the prospect making and caring for a sourdough starter quite daunting. You have allayed my fears and I'll begin my starter today. Australian summer and very warm here so it will take a little care but after watching this video I think I can do it.
Thanks again. ❤❤
Thank you so much, I’m so glad you found me, I hope you enjoy the process!
You can easily make a starter in your heat, just watch the consistency, if it gets thin at any time, add extra flour. If you need any direct help get in touch 👍🏻
Thanks to you, i am no longer afraid of starting my own sourdough.
@@pinkorganichorse great! Have fun!
Just beginning and this was an extremely helpful video. Thank you so much!
Thank you! I hope you enjoy it 🤩🤩
Thank you. I started a sourdough starter a few days ago, with just all purpose flour and tap water( which I left out overnight) and so far I think it's doing ok. I only started it to see if I would remember to look after it, before buying stronger flour. Didn't think it would actually work. So now I'm going to buy stronger flour and actually look after it better. Might even start a wholemeal one if I can keep it going.
@@coolgirls4855 great, have fun 👍🏻
Your explanation is top notch! I would say the best on U-tube! Thank you!❤
@@abstractland5046 thank you 🥰🥰🥰🤩🤩
Wow. 9 mos in with resurrected starter after drying it out and refrigerating it over the winter! Used once then refrigerated again!
Cathy is chatty today thanks to my feeling that she was thin simply because she needed a bit more flour.
I’m so glad I found your video to understand better what to do and WHY.
❤
@@robinbirdj743 great news, thank you 🙏🏻🙏🏻
Best sour dough video I’ve seen in 2 weeks of watching !!
Thank you 🙏🏻☺️
Just found your channel and ordered all your books. I can’t stop trying the sourdough saga, even though I have had limited success so far. I believe my “mother” starter has now reached full throttle, and am now excited to dive into your wonderful tips. Thank you for all your work on a fabulous channel!
Thank you so much, I hope you like my ways 🙏🏻🙏🏻 The Sourdough Whisperer has all the answers for you - let me know how you get on 👍🏻👍🏻
So happy to be here Elaine! Thanks for leading me here! I’m so excited to learn!
Thank you 🤩🤩🤩 enjoy it!
Oh the sound of the starter when you stir it next to the mic and the way it looks with all the bubbles, is just...sublime 😅
@@anothercampervanchannel 😍😍😍😍
thank you very much now time i watching video us 2:12 am can't wait till tomorrow to try . I have trying last few week wasted tons of flour all different had happened to starter the video only showed successful starter but not explain the problems. I am so sure follow your will work i know that.and your spoken so amazing clear and beautiful
thank you to you and camera man
@@somjittookieguscott2079 thank you, have fun with it!
What a wonderful video, love the sourdough starter explanation, I just started to experiment about three months ago. A friend of mine gave me the started and I love the way the bread comes, but I learned so much from your video too. Thank you again for your love and that your share with the world, your knowledge, have a Mary Christmas, 2024🥰🐝🐝🐝
@@NoFearCooking thank you so much 🙏🏻🙏🏻 thank you, Merry Christmas to you too 🎄🎄🎄
Hello from North Carolina, USA... Just now, have I found your channel. I am so grateful to find someone who explains the art of making a sourdough starter and how to bake the bread, I have been used to. If I want good and healthy bread, I have to shop in bakeries which will charge me $20 for the size of one your loafes. I bought those breads because I wanted my children to have happy bellies....Now that I am a grandma, I am going to learn from you to bake the best and healthiest Bread ever. The only problem I have here in the US... I cannot find the variations of bread flours here
@@heike11134 great news, I’m so glad you found me 👍🏻👍🏻👍🏻 King Arthur bread flour is perfect for you. Have fun! Happy baking 🤩
Hello from South Carolina USA, I just started this process three months ago and it’s going well healthy bread delicious, with the author King flower bread is working perfect good luck, happy healthy, terrific baking🥰🐝🐝🐝
I'm so happy someone in a sourdough group recommended you! Awesome instruction... thank you!
Thank you so much 🙏🏻🙏🏻
@@foodbodSourdough - I already need help. I got 30g water 30g flour stuck in my head and *started* with 30g water and flour each. Just noticed my mistake on day two when feeding. Anything I can do at this point or just keep feeding 30g each water and flour??
@@gaiagoddess8009 that’s fine, it won’t be an issue 👍🏻
Thank you so much for explaining everything I am trying to learn about sourdough starter. I’ve tried many times to get an active starter with no success. After listening to you I wonder if I just didn’t get impatient and throw away and start all over again! You are a wonderful teacher and again, thank you for helping me so very much!
@@donnadavis2883 thank you so much 🙏🏻 I hope you have another go 👍🏻
Amazing video. I was going to buy a starter - now I will be making my own. Thank you. Love your calm approach.
Thank you - that’s great news!
This is the first video I finally get it! Thank you so much. How old is your oldest starter by chance I think it's so cool to hear stories about generations of starter
@@sarahshelves5236 great! I hope you have fun with it!
My main starter is over 10 years old
I found your channel today and thank you for showing other issues about the starter. I almost gave up! Thank you
@@lamar7770 thank you so much, have fun!
After watching endless tutorials on how to make a successful sour dough starter 15:36 yours is the only one that shows you exactly what to do and how to do it, (and your not American ) yayyyyy excellent tutorial thank you from a baker who bakes wedding and celebration cakes, thought I’d give sourdough a try 🤞🏼 all goes well
@@RoseParton-e7b great! Have fun with it 😃😃😃
Thank you 🙏🏻🙏🏻
Very well said🥰🐝🐝🐝
me again! I started Thursday evening - it got really hot and humid in the Northeast and by Sunday morning it was at the 3 1/2 day stage, I had to feed him instead of waiting until Sunday evening. I have been feeding 30 and 30 each morning since, discarding half in the morning, and re-feeding in the evening...so this is technically day 7 and the humidity is better...I'm a nervous wreck, but going steady with it. I am re-watching this video and can say I am tracking with the consistency. I went from Levi T. Ate to Lazarus or Laz...it just suits him. I can honesty say I can't thank you enough for the work you put in to teach and reassure those of us who are new and unexperienced. xoxoxo fingers, toes and eyes crossed. If not, it's just flour and water and time. Appreciate you.
@@ladywillowkeepe hi, you’re doing great, and yes, it is just flour and water and time, and you’ve got this, you are in full control 💪🏻💪🏻 keep watching the consistency and if it gets too warm give Laz some rests in the fridge xx
When I first began the journey, I got a dehydrated starter from San Francisco (I named it 'Ol Francis) and off I went, I ended up 14 months later after baking weekly having pink mold. I was sad, but recognized that I could make my own, and so I started again on 8/8/2024 (3 8's!). I am excited to see how this one responds. I incorporated many different styles and recipes over those 14 months and decided to stick with your process, I waited to get the same Weck jars to make my starter with. Right now, believe it or not, the hardest part is thinking of a name, I would love something that denotes new beginnings as the number 8 represents that. Maybe he'll just be ATE. :) Thank you again for your videos and your calm demeanor. I believe this can be a fun process and I'm looking forward to getting some beautiful loaves out of this.
@@ladywillowkeepe thank you so much! I really hope you enjoy the process 🙏🏻🤩 I think Ate sounds like a great name!
@@foodbodSourdough 💖
@@ladywillowkeepe no one else’s starter has that name 😃
@foodbodSourdough, it's a little awkward, but it could work... Maybe I could put "Mr" or "sir" in front of to make it more distinguished...
@@ladywillowkeepe or, LevitAte 🤩
Having binge watched your videos and listened to your podcasts I was delighted when David asked you which of your books a beginner should read first. All three arrived today and now I know where I am going
Thank you so much! I really hope you like it all 🥰🥰
I am on Day 4 of my starter and learned so much from a second watch of this video, it is amazing @@foodbodSourdough
I love how you break the directions down so well! I made my first sourdough yesterday and it was delicious, so thank you so much Elaine
@@Marywebb5879 that’s great news, thank you 🙏🏻🙏🏻🤩🤩
I'm on day 2 and amazing results after throwing away 6 jars of starters and a huge one of discard from the fridge. Bought high protein 13.2 bread flour , and bottled water. What a difference ! My starter is so happy that I think I'll be able to discard on day 3, but we'll see. Question: Do you keep your discard on the counter as well ? And not in the fridge ? Thanks for amazing well produced video, very clear and precised speaking, so I followed everything without having to continuously revind , because the person teaching is talking way to fast or muddling things up as well. 😊 I'm only going to use your videos from now on, No more searching for the right video to learn how to make sourdough breads.😊
@@africo9104 thank you so much, I’m glad you found me ☺️☺️
I’d put your jar of discard into the fridge 👍🏻👍🏻
Good luck!
I'm going to get back into making sourdough. I love those jars. Seems better for mixing, than in something tall.
@@LoquaciousByNature great, have fun!
This is an extremely helpful video. I am going to give your method a try and hope I can get a starter started.
Thank you for all the work you put into these videos. Cheers.
@@katkg7129 thank you 🙏🏻🙏🏻 have fun with it 🤩
I absolutely love your tutorials!! Clear and concise explanations.
@@bornfree0507 thank you 🙏🏻🙏🏻🥰🥰
❤I have tried and failed following other recipes/videos. AND THEN I FOUND YOU!! My first attempt with my Starter then loaf of bread... FANTASTIC! I can't thank you enough. Finally my frustration is gone and I can bake sourdough bread!!
@@grandeb143 wonderful, I’m so glad, thank you so much 🙏🏻🙏🏻🙏🏻
Such a delight. You make it look so easy. You are a great teacher. Thanks so much. I must go and feed my starter now.😊
Thank you so much 🥰🥰
This is perfection! Thank you so much I knew there had to be an easier way and there is. I have your books and am reading like crazy, Thank you again for a wonderful video
@@lindacronk986 thank you so much, I hope you enjoy it all xx
hi Elaine thank you so much for your tutorial I love the passion you have about the making the sourdough stater I been watching others videos they are good but your explanation is fabulous you made me understand more about how the sourdough stater my first two loafs didn't rise I think I Know why just watching your tutorial thank you again God Bless you
@@gladysruiz5017 thank you so much, I’m so glad it’s been helpful 🙏🏻🙏🏻🤩🥰
Thank you for the video. I learned a lot the flower I was using was not rising, so I got a better flower got bread flour 12.7 hopefully this works❤
@@RonWells-ur6wn strong flour helps but it’s not always the key factor, if your dough isn’t rising there’s usually a specific reason. Try the stronger flour as your starting point.
I can’t get enough of hearing the chatty starter! ❤️
@@suel4269 🥰🥰🥰
This tutorial was wonderful and so easy to follow!
@@thecraftyhostess thank you 🤩🤩🤩🤩
This video was amazing. Thank you. I LOVE how much you love this, especially ⭐️
Thank you so much 🙏🏻🙏🏻🙏🏻
I love your video. Very informative and step by step guidelines, tips pictures/video. Excellent. Thank you!!!
@@TannaCulp thank you 🙏🏻🤩🙏🏻
Excellent video! Thank you for giving me the confidence to proceed with my starter !!!
@@laurenemily8982 thank you!! Have fun 🤩🤩🤩
So happy to watch your videos on making a starter, I thought I was going to buy on Amazon, and someone on facebook in a beginners making bread gave me your link to start a starter, looking forward to getting my starter going, looking to use whole wheat flour!
Fabulous! I hope you enjoy it 🥰🥰
This is a very best video, I just started a sourdough journey and Elaine makes it easier, answering all the questions I had in my mind. I’m so excited to do bread instead of buying a 8€ loaf haha and as I love neapolitan pizza, it will be a sourdough from now on instead of biga :) thank you Elaine and you have a new subscriber of course!
@@sanekn yay! Thank you so much 🙏🏻🙏🏻🙏🏻 have fun!
This is the most straightforward and informative video I’ve seen. Thank you for taking the time to make it. Also, the starter on the outside of the jar would really bother me as well. 😉
😁😁😁 you’re in good company 😃
Love the sound when you stir the starters ❤😊👍🏼
@@silvermoon3486 me too! 🥰🤩
Fantastic!❤ this is the best sourdough starter video that explained clearly with no stress at all! Answer all the questions i have ! Thank you 🙏🏻 very much 😊.
@@darlinah8090 fabulous! Thank you so much 🙏🏻🙏🏻🥰🥰
Thank you so much for your tutorial on the sourdough starter. I will start making the sourdough starter. Have a blessed week ahead🙏 Greetings from Singapore 🇸🇬
@@jennifer47521 thank you so much, I hope you enjoy the process 🙏🏻🙏🏻
Great video! I unfortunately found you 2 months too late. The site I used said to use unbleached all purpose flour.. since finding you I have fed “Carmela” (started my sour dough while watching the Sopranos)higher protein bread flour and your recipe using 50 grams starter versus 100 grams of another recipe and what a game changer! More rise with less starter.. I love your simplicity approach and will recommend you to anyone wanting to start the process. Thank you..
Great news! Thank you so much 🤩🤩🤩
Thank you so much for sharing your skill and enthusiasm ! I am beginning today, I can't wait, I hope I am successful this time, you're a very good teacher. xx
Thank you so much 🥰🥰 good luck!
Hello. Just discovered your site and I want to thank you for clarifying this journey of starters. I'm a beginner in this sourdough journey. You have a wonderful way of simplifying this. Greetings from Arizona
@@yolandaweininger3240 thank you! I hope you enjoy it all 🤩
Thank you so much for your wonderful tutorial! You clarified a lot of questions I had! I just love you!
@@donnadavis2883 thank you 🥰🥰
Thank you for this awesome video. It is truly a labor of love. I have been making sourdough off and on for years and have had many starters. I enjoy cooking and baking videos because not a lot of cussing or drama and you have something beautiful and tasty at the end. but who am I kidding, I like to watch drama sometimes too, LOL. So, carry on with your beautiful starters and bread baking. I will look forward to more videos.
@@sallywright2217 thank you so much! 🤩🤩 I hope you enjoy all I do and share 🙏🏻🙏🏻
This is a great tutorial that takes away some of the intimidation of sourdough. Thank you!
Perfect, thank you 🙏🏻🙏🏻
@foodbodSourdough I am having issues issues now since day 4. My starter doubled, but since then it's not. It has bubbles and looks good. No excess water or mold. My house is on the cooler side esp at night. I keep my temp around 18-19 Celsius. Any suggestions or is it just a waiting game? My oven light is broken and I have not been able to fix it so I can't use that method. ❤
@@sweetmariedinab hi, yes, this is when you need to keep going. What day are you on?
What exact brand and type of flour are you using?
What water are you using?
Where are you in the UK?
I am in Canada and using great value Unbleached all purpose flour and I have bottled water (reverse osmosis I believe) I am on day 8 now. I started to feed twice daily yesterday. Wasn't sure if that might help?
@@sweetmariedinab hi, feeding more and more isn’t the answer 🙏🏻 personally I wouldn’t use RO water, I’d stick with straight tap water..
Thank you for a wonderful video. I’m just starting but probably have started with the wrong flour for my starter as a beginner. I’ve used a whole grain rye. It’s slow but I shall be persistent. I’m sure I heard you say, but I can’t find it now, that a starter could smell like nail polish remover. Mine does. Just got home to find it has had a spurt of growth 😮😁.
The recipe I was following wasn’t a discard method but I’m going to change to your method now. Thank you!!!
PS my kitchen has been at an almost constant 21-22C.
@@KimCarter-ng5de thank you 🙏🏻🙏🏻 it sounds like your starter is doing well! The flour you’re using is fine and the temps sound good. Good luck 👍🏻👍🏻
Thank you so much for such a detailed easy to understand tutorial ❤
@@Betsy1959 thank you 🙏🏻🥰
Thanks so much for this video, I was ready to give up on making bread..😢 I believe it is the starter I used, wasted so much time and flour, I'm happy to find your excellent way to manage and create a starter.... Thanks again..
Hope I can make a loaf of bread.😊
@@angelagrosso2162 thank you so much! Have fun with it 🤩
@@angelagrosso2162 thank you so much! Have fun with it 🤩
This is the best video. It explains it perfectly!!! Thank you…. Now I feel like I understand it!!
Thank you so much 🙏🏻🙏🏻🥰🥰 have fun with it!
Thank you! I live in the US with High Altitude so I've been doing research on how to work it with me living in a high altitude. Until I do start the process this is a very good tutorial.
Hi, you can still make a starter and sourdough easily - just watch how they behave 👍🏻
I have watched many video's on how to make a sourdough starter and have made one and also made a loaf, however, the loaf is very heavy in texture. I then came across your video and it is BY FAR THE BEST VIDEO I have seen. I feel more confident now and I have subscribed and can't wait to watch your other video's
@@thelmabrindley2369 thank you so much 🙏🏻🙏🏻🙏🏻 I hope you have fun with it all 🥰
Thank you so much for showing is the best !! I love sourdough bread
@@noodaenghollimanfarm8686 thank you 🥰🥰
Absolutely brilliant never knew you needed this to make sourdough bread , I’m off to the kitchen ❤
@@pam7178 have fun!
Thank you you answered all my question . Looking forward to seeing your recipes
@@deborahclayton6924 🙏🏻☺️
Like the sharing idea❤️
Thank you 🥰
Thanks so much for encouraging me to try again. Greetings from warm Mexico
Yay! Have fun!!!
Thank you. You’ve cleared up some issues that I’ve had
@@heidicontway4046 fab 👍🏻👍🏻👍🏻
Wonderful! Thank you!! Notes taken and day 1 starter started. The journey begins...
@@julianwilliams951 thank you, good luck! You can find the full written steps on my site too 👍🏻👍🏻
Thank you so much for your video. It has helped me understand the process so much.
@@LouiseMcGaha-m9y thank YOU 🙏🏻 I’m so glad it helped 🥰🥰
Thank you so much for your video, you gave me hope. I have three starters going , the first one is day 5. I have been discarding and feeding at 8 am and 8 pm. I see a slight movement but it’s not done. Am I doing right by discarding and feeding twice a day?
@@ireneposti6813 hi, thank you so much 🙏🏻 that’s not what I’d recommend, no, that’s a lot of flour, effort and discard! If you’d like to watch through/read my steps you’ll see I only do 1 action a day and I have very little waste 👍🏻
Thank you so much, very very interesting and encouraging to start!🙏💕
@@anick6265 thank you 🙏🏻🙏🏻 have fun!
Thank you I use now twice a week
@@gordonendicott5114 fab 👍🏻👍🏻👍🏻
Thank you so much for sharing this, I have been trying a starter for over a week now and have not been successful yet, I think it maybe our flour here in Ireland, so I will look for another brand this week and try again your way. That was very well explained.
@@Marywebb5879 great, thank you 🙏🏻
@@Marywebb5879 how is your starter doing? Is it growing at all?
Great video - very informative and lovely relaxing presentation style - thanks
Thank you 🙏🏻🙏🏻🙏🏻
I have just watched the next video on making the actual bread - looking forward to giving the whole process a go - thanks again!
@@jerseycrew3835 thank you! Let me know if I can help at all along the way 👍🏻
The BEST tutorial!!! Thank you so much!
Thank you 🙏🏻🙏🏻🙏🏻☺️☺️☺️
I read lots of recipe and finally I found you Eliane I’m so glad you really explained so well and take your time, now I’m on the third day and I see a lot of bubbles thank you so much 46:45 46:46 ❤❤❤❤❤❤❤❤
@@marypesci3607 wonderful news! Thank you 🙏🏻🙏🏻🥰🥰
Why my starter doesn’t want to float ? And it got so many bubbles Thank you
@@marypesci3607 it doesn’t need to float. That’s why I don’t talk about the float test in my video or any of my books or website, it’s not a reliable or necessary test. As long as your starter grows and works and does its job, it’s all good 👍🏻
I wanted to make sourdough bread for long time, however all the recipes I read or sow, to make the starter have not been clear. Finally, I understood how to do it with your wonderful video. Thank you
That’s great news, thank you so much, have fun with it! 😃😃😃
You have made an excellent tutorial. So easy to follow. You are very clear in your descriptions and in the demonstrations. Thank you so much. I have only just now started thinking about making sourdough. I'm excited to try sourdough rye bread. My question is, can I use this starter in the recipe for dark rye bread? or do I need to make a rye flour starter? I heard rye flour does not have as much gluten as white flours, should I mix in some white flour to make the bread? Still looking for a good recipe for it. I want to make seeded dark rye bread. Thank you!
@@NO-yl3nf thank you 🙏🏻🙏🏻🙏🏻 no, you do not need a rye flour starter, you can use any flour in your starter in any dough, the flours don’t need to match. And yes, it helps to support the rye flour with another flour.
Thanks so much for your tutorial!!! Is so helpful, thank you so much.
Thank you 🙏🏻🙏🏻☺️☺️
Thank you for doing these videos. I live in a warm place and although we are in spring so temps just in the 70s or 80s I got that murky water. Y'all have much prettier canning jars than we do in Mississippi. I have a hard time getting the starter off the sides of the glass jars because all of ours has a bit of a lip to the top. We have smaller canning jars without the lip but I've yet to find one with a glass top and no lip. Thanks again.
Hi, thank you ☺️☺️☺️
Shana is in the US and she stocks the jars I use: shanassourdough.myshopify.com
Great video💜very helpful. Thank you so much💕
@@rtpeace_love_truth_freedom7446 thank you 🙏🏻🥰
This is very helpful. It is a bit of a rabbit hole. I was following an american recipe using AP (plain) flour, before I remembered that UK plain flour is very low in protein. I was using bread flour briefly for my starter, and it got really thick, and I thought I'd done something wrong!! Anyway, also struggling with room temperatures using US recipes, because whose kitchen is over 70 degrees here in England, particularly this summer. Really lucky to have run across your resources, now that I have made some bread but want to refine the technique.
@@drhelenloney1426 hi, I’m glad you found me! And it helps that I’m in the uk too 👍🏻
Thick is good for a starter..
Thank you so much Elaine for lesson, I have watched many videos to learn to make start and sourdough bread, iam so joyful to have ago and follow your steps.
I have been trying many time to make the starter for year now, but I found out your way of teaching, has given hope to start again. I give thanks to God, to find you on UA-cam.
Where can I buy those Jar??
Thank you again. 💐
@@phoebenabawunuka1032 thank you so much 🙏🏻🙏🏻 have fun with it!
What country are you in and I might be able to give you a link?
Hello, love your videos and wife is digging your new book. Just wanted to know if you could do a mix of wheat and white flour for the starter?
@@neon0107 thank you, yes you can 👍🏻👍🏻
Hi Elaine! For the first time ever my sourdough starter is actually active and healthy and doubling in size. Thanks to you. My question is, it is day 6 and my starter seems ready. I fed at 9 am ( no discard) and it's doubled and active! I am not sure what to do at this point.
Edit- I am good. I just stirred it and I will keep going with the process until day 8. ❤🎉
@@melissalopez9607 great news! It sounds like your starter is ready to go, put it in the fridge until you’re ready to use it 👍🏻👍🏻👍🏻
@ okay. Thank you! So exciting! 👏🏻👏🏻❤️
@ it is!!
I love your method . I have a starter already going on day 7 before seeing this. I’m curious why you don’t discard in the beginning.
@@suel4269 thank you 🙏🏻 I don’t discard because you don’t need to 👍🏻 BUT as always, you can do whatever you prefer ☺️
Elaine, thank you for your great explanations! I've learned so much from you! My question is for how long can a starter stay in the fridge without being fed? Is it possible to kill it from starvation?
@@bassetto1603 thank you 🙏🏻🙏🏻 you can leave it for weeks and months, it’s actually very hard to kill a starter. It may get hungry but you can fix that whenever you use it again.
@@foodbodSourdough That sounds wonderful and thank you so very much! My loaf of sourdough bread with rosemary from our garden turned out excellent! You're by far the best sourdough instructor on UA-cam and I watched soo many of them!!👸🍞🥇💃🎉❣💯🙏💝
@@bassetto1603 thank you so much, that’s so kind of you 🙏🏻🙏🏻🙏🏻🙏🏻🥰🥰🥰 enjoy your loaf!
@@foodbodSourdough Long gone!😂but getting ready for the next loaf! By the way, I love your kitchen and the view! Makes me very nostalgic of my 2 years spent in England 35 years ago!!!🥰💝
@@bassetto1603 I love that! Thank you 🥰🥰 I’m very lucky xx
You make the process so easy! Thank you. I watch the videos and bought your book. My starter became very bubbly all the way through. I fed it and made a loaf of bread. I put the rest in the fridge. Four days later the starter was flat. I fed and now she is bubbly and double. Should I continue the feeding and discarding a few more days for her to become stronger? I want to make sure I have a good strong starter.
Hi, that’s all normal. Starters don’t stay bubbly, they go to sleep in the fridge, you feed it then it wakes up again as yours did. It’s all the normal behaviour of a starter 👍🏻 you don’t need to to anything else ☺️
Oh my god.. thank you so much for such a detailed video. Half way watching it, im sure you wont mention about the starter can formed a dried layer on top of it, which happened to mine, and you did!! It’s because i grow my starter in the airing cupboard and it’s kinda cold in my kitchen. Should i just kept it on the kitchen counter anyway? Also i use spelt flour and even in the airing cupboard, it took ages ( more than a week ) to grow and only started looking like it’s doing something after i put some honey in it. That’s also when the dried top layer happened. Silly me just stirred them in too when im feeding. Side note, this is my second time making the starter as the first one smelled like alcohol i thought it was broken. 😂 so if you could share more about growing starter in the winter, that would be great! Thank you 🤩
@@honeyfairuzannasani9386 hi, thank you for watching 🙏🏻 yes, please stop putting your starters in the airing cupboard, it’s much too warm. The counter is fine, it’s not that cold yet 👍🏻👍🏻
@@honeyfairuzannasani9386 you also shouldn’t need to be putting anything else in it, I’ve never added honey to a starter.
@@foodbodSourdough thank you so much!
I was using distilled water and my starter would not rise. I used plain spring bottled and finally that worked.
@@Kindlyone777 great 👍🏻
What temperature was your water when making starter? After day 7, do you keep the starter in the frig and continue to discard by half and feed endlessly? How long can you keep feeding it?
@@pattyg6803 hi, these are answered in the video and the written text 🙏🏻
The water is cold/room temp, however it comes out of the tap.
Don’t focus on day 7, once your starter is responding after each feed THEN it goes into the fridge, that could be day 6, day 9, day 14, not necessarily day 7. Then it goes into the fridge and you don’t need to do anything with it until you want to use it to make dough with.
Hi! My first video from you and I can’t wait to restart my starter.
Can you mix 2 different starters in a recipe? Ex: whole wheat + white.
When making a recipe that doesn’t call for starter, can you use starter? If so, how do you know how much to use, or what to substitute?
Thank you!! Great video!
@@shibaniparkhill2934 hi, thank you, yes you can mix 2 👍🏻
If you’re talking about a yeasted recipe, yes, you can use starter instead but you’ll need to allow for the extra proving time too - you can use my master recipe as your base and starting point 👍🏻
Does the starter have to be running out of the jar and down the sides before it is ready to use? I have lots of bubbles and it double rises every day but does it need to run over the top of jar? Thank you so much for all of your help!
@@donnadavis2883 no, it absolutely does not. As you can see from my video, mine never does. All it needs to do is grow.
thank you for your very informative videos but can I ask please after 3 weeks can't get bubbes all the way through only on top of starter also can't get it to float I am moving it around room to room to get warmth also used the strong white flour recommended after 3 weeks should I start from scratch thank you
@@henryswanick671 hi, firstly, forget the float test, it’s not useful or reliable and which is why I don’t recommend it or refer to it 🙏🏻
Secondly, don’t focus on bubbles. Focus on growth. Does your starter grow several hours after feeding?
hi Elaine thank you very much for reply yes I am getting plenty of growth I have been following your book which I find to be very helpful As I take I'm getting growth I'm ready to go think in this case listening to too many people not really helpful Thank you very much advise
@ I’m afraid it’s always the way…it’s easy to get overwhelmed and confused and lose the fun. If you’ve got growth it’s good. That’s all you need.
@@foodbodSourdough thank you for all of your help
Hi. I'm on day 5 and it has not risen. Do I continue feeding until it rises, even if it's past 7 days?
@@Esmie60 yes, keep going 👍🏻 there’s no set time to this, all starters are different
Thanks for getting back to me so quickly. Will keep going. Fingers crossed.
Loved your video! I am so happy my FB Canadian Sourdough group recommended I take a look at your UA-cam channel as its a keeper. I am new do baking sourdough will actually all breads! I finally have an active starter but switch to a blend of flours half (unbleached) All purpose flour and half whole wheat and it’s has made a big difference. When I started I was on day 12 and I still had a soup looking starter and I decided to add whole wheat and i continue with the blend. Now I am ready to attempt to make my first loaf but I was wondering if the recipe calls for all purpose flour can I use my blended starter to make the loaf. Would really like your advice. Thank you Elaine.
Thank you! I’m glad you found me ☺️
You can use any starter made with any flour in any dough - the flours don’t need to match mine or the flours in the dough 👍🏻
I'm on day 8 and my starter has gone looser (more liquid). It was looking so good all along until day 6/7. I discarded and fed so now I'll just feed today. Alternate until it's just right. How much extra flour should I add.....60g flour and only 30g water?
Hi, it’s best to stick with 30g flour and then add a little water at a time, if any is needed at all. Make sure it’s back to its original thickness - good luck 🙏🏻
@@foodbodSourdough thank you for replying. It still smells like paint so hoping I can recover it!
@@foodbodSourdough I’ve added just flour and it’s looking thick and bubbles forming straight away. If it doesn’t seem ready would you still discard and feed tomorrow then just feed the next day etc.
@@susannahskitchen mine smells like paint all the time, there’s nothing wrong with that 👍🏻
@@susannahskitchen yes 👍🏻👍🏻