Thanks! This is what I've been waiting for. Your explanation of reduction of flour and liquid when you use discard is exactly what I needed. Much simpler than I thought it would be. But, that may just be because of your excellent way of explaining. You really have a gift for explaining things. I appreciate all your videos. They are so helpful.
The kitchen is my absolute favorite room in the house. This series is the very best tutorials on the subject of sourdough that I have found on the internet. I subscribed today and am really enjoying these videos Bettie. After I finish with the sourdough series I'm gonna be watching and learning more tips and techniques from many of your other videos... so please keep them coming! I've been working with sourdough for decades but took a break from my duties of maintaining a starter several years back when I retired and we did quite a bit of traveling. Before I retired my years-old sourdough culture I dried, crystallized (with mortar and pestle) and stored 2 ounces in my home freezer... put it in a tiny (3 mil thick) zip top bag and put that into a slightly larger zip top bag for extra freezer protection. I most recently decided to start baking (sourdough) again, figuring I'd have to start all over again with building a viable starter. Nonetheless, I took the small bag of sourdough crystals from the freezer, added 2 oz King Arthur AP flour (11.7% protein) and 4 oz filtered water, gave it a good stir and crossed my fingers. To my surprise, about 8 hours later, the old crystallized culture had caused the starter to nearly tripled in volume. The date I had marked on the bag when I put it into the freezer was 7 Feb 2012. That 8+ year old frozen culture was still alive so thought you might be interested to know that the frozen shelf life of well protected, dried sourdough starter can well exceed the 1 year that you mentioned in this video.
I’ve just baked my very first loaf and came here for help with ratios, discard management, etc. Will be subscribing and watching your other videos as this was excellent. Unrelated, you are rocking your silver hair. I must update my profile pic as I stopped coloring over 2 years ago.
Made this recipe this morning and they turned out great. Really enjoy your videos - they are informative, but more importantly, you give precise information. Thanks!
I’m so glad I found your channel. You present the information so clearly...you’re just the best teacher. Finally I’ve found all the answers to my questions about Sourdough. Thank you.
I just keep a jar or two of starter in the fridge. When I need it for a recipe, I take out the amount I need, add flour and water usually at a 100% hydration and put the rest of the starter back in the fridge. If it needs a feeding I feed it. The new starter stays out on the counter overnight to be ready to use in the morning.
Thanks Baker Bettie! This information is so helpful and exactly what I was looking for - great guidance on managing my starter and information on how to use it with existing recipes! I love you!
I love your videos, they are very informative and easy to follow. I am trying to find a good recipe for sourdough english muffins. Some use active starter, and some use discard. Can you please explain the difference? Also, I would LOVE a sourdough english muffin video from you ❤️
I never have discard!! I found that the starter never dies! When I get down to about 3 Tspns of starter I feed it. I also found that if you leave it for months in tte the fridge it perks up almost instantly. Discard is a waste of precious flour! When Jack of Bake with Jack proved that if you have starter or residue in your jar and you feed it is perks up valiantly. My neighbour started making sourdough and within two weeks she had two quarts of discard. And she was making muffins and cakes and puddings. I haven’t discarded starter in two years!
Hi Bettie love your videos on Sourdough I’m on day 10 and starter looks beautiful.I made pancakes with discard and they were very fluffy.I just reduced flour by 1/2 cup and liquid by 1/4 c and used my favorite recipe.(like you suggested)Have you a list of recipes for using discard.I think I will make the first loaf this weekend. I will be 75 years old Soon so you can teach a old dog new tricks!.
Hi! you just have to google "sourdough starter discard recipes" and you will find *lots of them! And I just searched for Bettie's recipes and found these: ua-cam.com/users/results?search_query=baker+bettie+discard+recipes
When your recipes call for All Purpose Flour, can Bread Flour be used instead. All Purpose Flour is unavailable due to the Pandemic. You are an excellent teacher! Thank you!
This is great! Love the reduced management tips because I do like to bake a variety of breads, not just SD. And that amount of discard is very easy to us in other ways.
Thank you so much for your explanations about sordough. 😍😘. God bless you. I'm gonna try this recipe for the discards. Btw.... Can we use the discards directly from the fridge in to the dough/wet ingredients?
Thaaank you so much for your videos !!! They are sooo sooo helpful ! I just have one small question , after taking the amount of the sourdough discard that I want to use, from the fridge, do I have to feed it before using it in the recipe , use it straight away or perhaps leave it a little bit to get at room temperature before using it ? Thaaank you in advance ❤️
It's just for flavor, so you don't have to feed it. Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more: ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Hi. Love your videos. You’re a great instructor! So I’m a bit confused on how to have enough starter if you choose to reduce your starter. So if you do 5 grams of starter and feed it 15 grams flour and 15grams water that 35g of starter. I have not baked a recipe but thought you said most recipes call for about 100 grams of starter so how do I get the 100 grams I need. Would I then the morning of the bake keep 25 grams and add 75 grams each of water and flour?
Depending on when you want to start on the bread, you might want to add the flour and water the night before. Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more: ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Bettie - I SO much appreciate your information and step by step process. I have a freeze dryer - do you know at what temperature is the maximum before it kills the starter? Freeze drying freezes then heats things alternately I don’t want to kill my starter and can control the heat but need to know the max heat it can stand before killing it.
I have a question about this. I plan to keep the starter in the fridge and feed it every 7-10 days like you sad. The day that I feed it, do I put it back to fridge right after, or should I leave it out for some hours?
Hi there! Watch this video starting at the point where this clip begins. This will answer your questions. But you want to let it get active for a few hours before you put it back in the refrigerator. If you put it right back in, it won't have a chance to really start getting a meal in. ua-cam.com/video/IpLNh5OHv_U/v-deo.html
HI! Your videos are super helpful! I was wondering if sunflower oil is a liquid ingredient, I mean that if my recipe calls for sunflower oil if I can change that recipe to use a bit of sourdough discard? Thanks!!
I reduce, reuse and recycle. I dry and freeze. So far haven't baked with discard. No idea how to do that. Because, what exactly ìs discard. Is it today's leftover starter after baking or 2 month old collected discards in a jar with hooch on top? Or anything in between? How long un-fed can it be to be able to use?
I have been trying to watch a lot of videos about doing a starter.Is it OK to use your first time starter whole week?Flower or should I go and buy bread flour?A second question is, people are saying don't use the spoon because it will kill the starter.I'll saw you' using the spoon in your video.Is this true
Hi love your videos! Grandma New to sourdough bread baking and trying to figure out Where I can find the links/description I can only see the videos and comments. Than you 🤗
If I'm not mistaken in an early video on our sourdough starter journey you mentioned it was too early to keep sourdough discards. When can I start keeping them? I'm on day 5 of starting my sourdough starter and it has tripled in size so was hoping to use discards.
Hi Bettie! I am going to start my sourdough starter soon! but would like to find out more about what to do with the discard first. Can i keep the sourdough discard from Day 1-7 in a jar and keep inside the fridge and use them all together? how long can i keep all this collected discard? do I need to feed them before I use them? Thank you!
Hi! It's just for the flavor, so doesn't need to be fed. I'm a pretty much a newbie, but I used discard once in a batch of pancakes. Also, she said she keeps the discard for up to a month. I guess the amount you use depends on how much flavor you want to impart. When I used it for the pancakes I used about a cup. Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more: ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Hi Bettie, I have in my refrigerator about 8 jars with starters which look good & grow when I feed them, but when I used them to make bread, the bread did not rise. Of course that I am using the starter which I feed & keep on the table, not in the refrigerator. When I bake the bread, which did not rise at all, it is so dense & not risen. Could you tell me what am I doing wrong? Thank you!
Still trying to make the best sourdough, things don't seem to work out just perfectly so far. I'm about to try, but wondering what do people do if they can't get their home cooler than 80F?
What if I haven't made a discard and just feed it and use it to make bread. Can I use my sourdough starter in lets say a muffin recipe, How would i do that? I;m new to sourdough.
This is from Ikea. The wood top is just what came with it. I don't really care what lid it has. But I like the width of the jar because it is very easy to get in and out of. I have a lot of different kinds of jars I use depending on the size of feeding I'm doing!
Can you please make a video Explaining how you go from 35 g of starter on a non-bake day to increasing the your starter and getting it ready for a bake day like for example, how do I increase my starter to 300 g so I can make your two loaves of your sourdough sandwich bread I have watched so many of your videos and you never go over that detail unless I’m not understanding I need help anyone please
Can anyone offer a suggestion. After the final proofing and placing in the bowl to rise for bake, I am discovering it takes FOREVER to rise. Knowing that it is cooler 'outside', although not so much inside, I have placed it in the oven with the oven light on to help the rise process. Although the called for; 2 hour rise time turns into an overnight process. I end up baking in the morning, rather completing the Baking day... in one day. Do you think the barometric pressure has anything to do with this? Do you have trouble getting that final rise? I think maybe i'm doing something wrong, although my bread turns out great!!! :-). thx
With sourdough you really need to be gentle when shaping and preserve the air in your dough. It's very possible your starter just isn't active enough as well, but I'm guessing it is likely a shaping issue. I have several videos demonstrating shaping and showing how to preserve the air that might be helpful.
@@BakerBettie You’re probably right. I will definitely go back and review those. I have to tell you, I have learned a lot from you and I thank you from the bottom of my heart. 💖.
So, when my starter is ready to be used I put it in the fridge and keep feeding it once a week. Now, the amount of starter I take out with each feeding, do I keep it in another jar and just keep adding more discard to it every time I feed my starter?? Without feeding it?? And when I'm planning to use my starter, I take the amount I need, put it back in the fridge and just keep the same feeding process, right??
Yes, exactly! Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more: ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
I place my bread in a bowl lined with parchment paper and just lift it out when it has risen and put it into the dutch oven and bake. Works great to lift it out of very hot dutch to place on rack to cool as well. Happy Baking!
If you want to get into sourdough baking I highly recommend getting a scale and measuring in grams. It will make it a much easier process. You can get one for around $12. Cups are far too inaccurate for bread baking and measuring by weight will make the ratios make much more sense. Grams are also more universally used worldwide.
Hi Betty , hey my iPhone doesn’t show the Description box that you mentioned to get cooking guidelines for baking instructions for these Blueberry 🫐discard muffin recipe . Could you please give me heat needed for fan forded oven & how long to cook them for please ?🫶🏽💓😋🤤👍 as I’m hoping to bake them today 😊 for my husbands Birthday get together tomorrow 🎉
Thanks! This is what I've been waiting for. Your explanation of reduction of flour and liquid when you use discard is exactly what I needed. Much simpler than I thought it would be. But, that may just be because of your excellent way of explaining. You really have a gift for explaining things. I appreciate all your videos. They are so helpful.
Oh I'm so glad you found it useful Barbara!
The kitchen is my absolute favorite room in the house. This series is the very best tutorials on the subject of sourdough that I have found on the internet. I subscribed today and am really enjoying these videos Bettie. After I finish with the sourdough series I'm gonna be watching and learning more tips and techniques from many of your other videos... so please keep them coming!
I've been working with sourdough for decades but took a break from my duties of maintaining a starter several years back when I retired and we did quite a bit of traveling. Before I retired my years-old sourdough culture I dried, crystallized (with mortar and pestle) and stored 2 ounces in my home freezer... put it in a tiny (3 mil thick) zip top bag and put that into a slightly larger zip top bag for extra freezer protection. I most recently decided to start baking (sourdough) again, figuring I'd have to start all over again with building a viable starter. Nonetheless, I took the small bag of sourdough crystals from the freezer, added 2 oz King Arthur AP flour (11.7% protein) and 4 oz filtered water, gave it a good stir and crossed my fingers. To my surprise, about 8 hours later, the old crystallized culture had caused the starter to nearly tripled in volume. The date I had marked on the bag when I put it into the freezer was 7 Feb 2012. That 8+ year old frozen culture was still alive so thought you might be interested to know that the frozen shelf life of well protected, dried sourdough starter can well exceed the 1 year that you mentioned in this video.
LOVE your ability of how to teach in a very no-nonsense way. Such an excellent Teacher..you rock!
Agreed!!!
BETTIE VIDEOS MADE ME THINK I COULD DO THIS. LOL
I’ve just baked my very first loaf and came here for help with ratios, discard management, etc. Will be subscribing and watching your other videos as this was excellent. Unrelated, you are rocking your silver hair. I must update my profile pic as I stopped coloring over 2 years ago.
I just did !! And made 2 sourdough loaf bread 🍞!!!
I'm so glad I found your channel. You have helped me so much on my sourdough journey. Thank you BB.
I have just started baking with sour dough. Thank you for your easy, well described instructions.
I'm glad you find them helpful!
You are excellent at what you do - baking and teaching others. You explain the why behind how things should be done and it's great! Thank you!
Thank you so much! You're welcome!
You are so incredible at explaining things. As I think of questions, you automatically answer them next. Thank you so much!!
Made this recipe this morning and they turned out great. Really enjoy your videos - they are informative, but more importantly, you give precise information. Thanks!
I’m so glad I found your channel. You present the information so clearly...you’re just the best teacher. Finally I’ve found all the answers to my questions about Sourdough. Thank you.
You are so welcome!
I just keep a jar or two of starter in the fridge. When I need it for a recipe, I take out the amount I need, add flour and water usually at a 100% hydration and put the rest of the starter back in the fridge. If it needs a feeding I feed it. The new starter stays out on the counter overnight to be ready to use in the morning.
Thank you!!
Thanks Baker Bettie! This information is so helpful and exactly what I was looking for - great guidance on managing my starter and information on how to use it with existing recipes! I love you!
I love your videos, they are very informative and easy to follow. I am trying to find a good recipe for sourdough english muffins. Some use active starter, and some use discard. Can you please explain the difference? Also, I would LOVE a sourdough english muffin video from you ❤️
I never have discard!! I found that the starter never dies! When I get down to about 3 Tspns of starter I feed it. I also found that if you leave it for months in tte the fridge it perks up almost instantly. Discard is a waste of precious flour! When Jack of Bake with Jack proved that if you have starter or residue in your jar and you feed it is perks up valiantly.
My neighbour started making sourdough and within two weeks she had two quarts of discard. And she was making muffins and cakes and puddings. I haven’t discarded starter in two years!
Yes, I address the no discard method in my most recent video. It isn't my personal approach, but it is an option for those that prefer it!
You are awesome, I love the way you explain everything in detail.
Thank you so much!
Hi Bettie love your videos on Sourdough I’m on day 10 and starter looks beautiful.I made pancakes with discard and they were very fluffy.I just reduced flour by 1/2 cup and liquid by 1/4 c and used my favorite recipe.(like you suggested)Have you a list of recipes for using discard.I think I will make the first loaf this weekend. I will be 75 years old
Soon so you can teach a old dog new tricks!.
You sound so sweet .. may I ask how did the bread loaf turn out?
Hi! you just have to google "sourdough starter discard recipes" and you will find *lots of them! And I just searched for Bettie's recipes and found these: ua-cam.com/users/results?search_query=baker+bettie+discard+recipes
Today I made your muffin recipe (orange cranberry) using the discard. They were light, fluffy and perfect. Thanks.
That's so great to hear!
This is the discard information I needed. I am definitely enjoying your channel.
When your recipes call for All Purpose Flour, can Bread Flour be used instead. All Purpose Flour is unavailable due to the Pandemic.
You are an excellent teacher! Thank you!
Yes, you can; just don't overmix the batter to reduce gluten development, which would make the end product tougher.
This is great! Love the reduced management tips because I do like to bake a variety of breads, not just SD. And that amount of discard is very easy to us in other ways.
You can also fry the discard with veg cheese and seasonings. So good!
Love the muffin recipe ! Im curious if its possible to reduce the amount of sugar, or maybe use maple syrup as the sweetener.
Thank you so much for your explanations about sordough. 😍😘. God bless you. I'm gonna try this recipe for the discards. Btw.... Can we use the discards directly from the fridge in to the dough/wet ingredients?
5 grams starter 15 g each water and flour store in fridge ..feeding 7 to 10 days
Thaaank you so much for your videos !!! They are sooo sooo helpful ! I just have one small question , after taking the amount of the sourdough discard that I want to use, from the fridge, do I have to feed it before using it in the recipe , use it straight away or perhaps leave it a little bit to get at room temperature before using it ? Thaaank you in advance ❤️
It's just for flavor, so you don't have to feed it.
Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more:
ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Great information about discard. Thank you so much for great videos!
Glad it was helpful!
Great video on discard, your explanation is so clear. Thanks for sharing👍🏻👍🏻
Great tutorial! Thank you.
Those muffins looks incredible!
Hi. Love your videos. You’re a great instructor! So I’m a bit confused on how to have enough starter if you choose to reduce your starter. So if you do 5 grams of starter and feed it 15 grams flour and 15grams water that 35g of starter. I have not baked a recipe but thought you said most recipes call for about 100 grams of starter so how do I get the 100 grams I need. Would I then the morning of the bake keep 25 grams and add 75 grams each of water and flour?
Depending on when you want to start on the bread, you might want to add the flour and water the night before.
Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more:
ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Yum, I use your basic muffin recipe all the time and I’m going to try this next 😄
Very good explanations!
What time of day do you start the starter, make the dough, and bake the bread?I love your videos but I’m overwhelmed by the timeline. Thanks!
this can help: bakerbettie.com/understanding-sourdough-starter-feeding-ratios-using-in-dough-leaven/
Bettie - I SO much appreciate your information and step by step process. I have a freeze dryer - do you know at what temperature is the maximum before it kills the starter? Freeze drying freezes then heats things alternately I don’t want to kill my starter and can control the heat but need to know the max heat it can stand before killing it.
I have a question about this. I plan to keep the starter in the fridge and feed it every 7-10 days like you sad. The day that I feed it, do I put it back to fridge right after, or should I leave it out for some hours?
Hi there! Watch this video starting at the point where this clip begins. This will answer your questions. But you want to let it get active for a few hours before you put it back in the refrigerator. If you put it right back in, it won't have a chance to really start getting a meal in. ua-cam.com/video/IpLNh5OHv_U/v-deo.html
I know this isn't bread related (sorry!), but I just had to say that red looks fabulous on you. :)
thank you!
Coolio yummy....great insight and informative presentation
Glad you liked it!
I made Naan bread with my discard it was awesome
Great idea!
Are you able to share your recipe? 😊
Best video ever!
Just made this recipe, OMG! it is AMAZING!
HI! Your videos are super helpful! I was wondering if sunflower oil is a liquid ingredient, I mean that if my recipe calls for sunflower oil if I can change that recipe to use a bit of sourdough discard? Thanks!!
Yes, sunflower oil is a liquid. I do not have experience substituting that with discard so I can't be certain that would work.
I reduce, reuse and recycle. I dry and freeze. So far haven't baked with discard. No idea how to do that. Because, what exactly ìs discard. Is it today's leftover starter after baking or 2 month old collected discards in a jar with hooch on top? Or anything in between? How long un-fed can it be to be able to use?
I have been trying to watch a lot of videos about doing a
starter.Is it OK to use your first time starter whole week?Flower or should I go and buy bread flour?A second question is, people are saying don't use the spoon because it will kill the starter.I'll saw you' using the spoon in your video.Is this true
Hi love your videos! Grandma New to sourdough bread baking and trying to figure out Where I can find the links/description I can only see the videos and comments. Than you 🤗
If I'm not mistaken in an early video on our sourdough starter journey you mentioned it was too early to keep sourdough discards. When can I start keeping them? I'm on day 5 of starting my sourdough starter and it has tripled in size so was hoping to use discards.
Hi Bettie! I am going to start my sourdough starter soon! but would like to find out more about what to do with the discard first. Can i keep the sourdough discard from Day 1-7 in a jar and keep inside the fridge and use them all together? how long can i keep all this collected discard? do I need to feed them before I use them? Thank you!
Hi! It's just for the flavor, so doesn't need to be fed. I'm a pretty much a newbie, but I used discard once in a batch of pancakes. Also, she said she keeps the discard for up to a month. I guess the amount you use depends on how much flavor you want to impart. When I used it for the pancakes I used about a cup.
Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more:
ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
Hi Bettie, I have in my refrigerator about 8 jars with starters which look good & grow when I feed them, but when I used them to make bread, the bread did not rise. Of course that I am using the starter which I feed & keep on the table, not in the refrigerator. When I bake the bread, which did not rise at all, it is so dense & not risen. Could you tell me what am I doing wrong? Thank you!
If I feed the starter in the morning and it grows until the noon time. Do I discard at that moment or do I discard the next day in the morning?
Do you need to feed it before you dry it out?
This recipe is delicious
Still trying to make the best sourdough, things don't seem to work out just perfectly so far. I'm about to try, but wondering what do people do if they can't get their home cooler than 80F?
Happy New Year! What went wrong? My dough blueberry muffins rose and then flattened when taken out of the oven.
Can i substitute oil for butter or ghee? or what oils are prefered? We don't use vegetable oil.
What if I haven't made a discard and just feed it and use it to make bread. Can I use my sourdough starter in lets say a muffin recipe, How would i do that? I;m new to sourdough.
Hallo
Kindly how we use the dry starter To make bread. And what is the quantity of dry starter for one kilo of flour.
Thanks in advance
Is there a taste/quality difference between discard that's been in the fridge for a few weeks vs."fresh" discard from the day of?
Hi Betty I have gluten intolerance. Will it be OK to take the muffin made with sourdough discard. Yes in advance
Hi there, no you wouldn’t want to eat anything with sourdough discard. It is made with wheat flour and will have gluten in it.
How would you make a savory muffin with this recipe?
Does your cookbook cover sourdough bread
It doesn't but hopefully for my next one!
Hello, where do you get this nice jar with the wood top, why to you use this one and not the glass ones?
This is from Ikea. The wood top is just what came with it. I don't really care what lid it has. But I like the width of the jar because it is very easy to get in and out of. I have a lot of different kinds of jars I use depending on the size of feeding I'm doing!
Great video thank you 🙏🏼 what’s the best scale to get for weighing grams since I only have u s cup ounces and lbs ?
Snoop Dogg Signature series
I don't know about the scale mentioned above, but Bettie lists what she uses in the description.
Should the lid be airtight when putting the discard into the fridge?
Yes, it should be airtight in the fridge.
Great content !
Can you please make a video Explaining how you go from 35 g of starter on a non-bake day to increasing the your starter and getting it ready for a bake day like for example, how do I increase my starter to 300 g so I can make your two loaves of your sourdough sandwich bread I have watched so many of your videos and you never go over that detail unless I’m not understanding I need help anyone please
I want to make but wondering if I can use oat milk Instead of whole milk?? For vegan?
Yes, you can!
So you don’t do Stretch & Fold?
Yes please 💕
Can anyone offer a suggestion. After the final proofing and placing in the bowl to rise for bake, I am discovering it takes FOREVER to rise. Knowing that it is cooler 'outside', although not so much inside, I have placed it in the oven with the oven light on to help the rise process. Although the called for; 2 hour rise time turns into an overnight process. I end up baking in the morning, rather completing the Baking day... in one day. Do you think the barometric pressure has anything to do with this? Do you have trouble getting that final rise? I think maybe i'm doing something wrong, although my bread turns out great!!! :-). thx
With sourdough you really need to be gentle when shaping and preserve the air in your dough. It's very possible your starter just isn't active enough as well, but I'm guessing it is likely a shaping issue. I have several videos demonstrating shaping and showing how to preserve the air that might be helpful.
@@BakerBettie You’re probably right. I will definitely go back and review those. I have to tell you, I have learned a lot from you and I thank you from the bottom of my heart. 💖.
So, when my starter is ready to be used I put it in the fridge and keep feeding it once a week. Now, the amount of starter I take out with each feeding, do I keep it in another jar and just keep adding more discard to it every time I feed my starter?? Without feeding it?? And when I'm planning to use my starter, I take the amount I need, put it back in the fridge and just keep the same feeding process, right??
Yes, exactly.
Yes, exactly!
Oh, I just found this! It's a sourdough playlist that addresses lots of these questions and more:
ua-cam.com/play/PL1dleLLvCiHMYifKCjNINEi7hW2W0EvHf.html
How old is your discard? Can I use A 3 day old discard? Will it work the same? Please help.
She actually said she keeps her discard up to a month. She said you could go longer, but she does a month just to be safe.
You can make noodles with the discard
love that idea!
What if I don't have a banneton basket to proof in?
You can just proof in whatever you have (and oil it, or put a tea towel in it and flour it).
I place my bread in a bowl lined with parchment paper and just lift it out when it has risen and put it into the dutch oven and bake. Works great to lift it out of very hot dutch to place on rack to cool as well. Happy Baking!
Where of the part about drying it?
How to restart the dried starter?
Add it to an equal weight of water, dissolve it, wait for the magic! 😄
Was looking for the “dry” portion of the video and got a muffin recipe??
What do you mean "dry" portion? Sourdough muffins are a great way to use up discard.
Too bad about the milk and eggs and oil, as Iam a Vegan
You can find vegan recipes to use up your discard.
120 grams of discard means you remove 60 grams of flour and 60 grams of water from your recipie
It is all written out for you in the full post. You might it helpful: bakerbettie.com/sourdough-discard/
I wish you didn't talk in terms of grams!
If you want to get into sourdough baking I highly recommend getting a scale and measuring in grams. It will make it a much easier process. You can get one for around $12. Cups are far too inaccurate for bread baking and measuring by weight will make the ratios make much more sense. Grams are also more universally used worldwide.
Hi Betty , hey my iPhone doesn’t show the Description box that you mentioned to get cooking guidelines for baking instructions for these Blueberry 🫐discard muffin recipe . Could you please give me heat needed for fan forded oven & how long to cook them for please ?🫶🏽💓😋🤤👍 as I’m hoping to bake them today 😊 for my husbands Birthday get together tomorrow 🎉