It's been 2 weeks and my starter is doing fine, I've also not had to throw out any of my "discard" portion as I mentioned to a few friends what I was doing and immediately got asked about how they could make a starter. I sent them links to this video and then made each of them a starter from mine. It only seemed right to pay it forward since your video helped me to get my own starter going.
I'm pleased I could help Jovin. Thank you, and thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Well, that was a fun adventure and I now have a great 'mother starter'. However, although after a few days, the starter looked alive and bubbly, it didn't rise at all when I tried to make bread starter with it. I am in Thailand, and I find that proofing regular dough seems to take a lot longer than expected. So I decided to keep the mix out of the fridge and feed it every day. Not much action until day 10, when I gave it the regular feed and left it as usual. A few hours later and wow it had gone berserk! It had foamed up, like a beer, lots of it was escaping the container and was running all over the table. After that it worked perfectly at making not only sourdough bread but sourdough pancakes. Brilliant fun. Thank you.
Fantastic Andy! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Ham and Leek bake. Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/ Happy new year and all the best for 2023.
Hi John, when it comes to a no nonsense videos on how to make bread and benefit people with precise instructions YOU ARE IT & THE BEST OF ALL Thank you so much and God bless you 🙏🏻
I heartily recommend this. Just to reassure others, I followed John’s recipe exactly but was disappointed when there was no action after 2.5 days, Then suddenly it came to life. In the UK, dried yeast is absolutely impossible to get due to panic buying and hoarding. This is the perfect solution. Thanks John.
Amazing what you learn. I never knew that yeast could be cultivated so easily. I guess I had the perception it was some sort of special alchemist secret. Your vids are real wholesome.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
I put mine in one of those glass jars with the rubber ring seal and wire sealing mechanism, but without the rubber seal. It looks very smart indeed! On the first night it escaped and went on a spree with the bottles of home made cider and stout. I took that to be a very promising start. It now lives in a slightly taller jar. It also has a slightly sour and yoghurty smell which is very pleasant.
@@JohnKirkwoodProFoodHomemadeI am about to have a go at my first sour dough loaf. I have been threatening to do this for decades, read books, spoken to others who had done it, dreamed about it... It's a very exciting day for me and thankyou John for your wonderful presentations. You are an inspiration and a very good teacher of your craft.
Hi John, so I watched the “how to make starter and part II” - the sourdough started arrived two months ago, and my first pooliesh? Sat out last night, all the other items, Dutch oven, Oven, glass bowls, utensils etc banneton (excuse the spelling) all arrived and found a place 2 hours away that sells bread flour. No one makes the recipes you have on your channel on our island or even the neighboring island, thank you so much for the time you put into the videos and especially thank you for sharing your craft built over your career. These are the types of videos on youtube that make the world a better place, and probably cost me the most on mail order stuff haha, but You are correct, you will never buy a bread as good, and the satisfaction of baking it yourself, and in my case teaching my kids is priceless.
Thank you for your kind words my friend, and I'm pleased that you are enjoying the channel. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
@@JohnKirkwoodProFoodHomemade i got my first two loaves done, and remembered after the fact, the flour and water is by weight not volume, lesson learned and was still able to salvage the second loaf, and best part, I will just have another go at it tomorrow. Thank you again, I am really enjoying eating food produced in our kitchen vs, going out to eat or processed grocery store instant food.
@@JohnKirkwoodProFoodHomemade ok, second go at it, i made sure to pay attention to the weight of the flour and water i added to the sponge, came out wonderfully. Thank you so much for passing this on to our family. The wife is happy too, which makes me very happy. It is nice to eat food also that is healthier knowing what ingredients went into making it. Cheers!
John, just to let you know. My brother used to keep tropical fish and to de-chlorinate the water, you let ordinary tap water stand for 24hrs. Fish won’t survive in chlorinated water, so anyone can de-chlorinate tap water for bread making. I’ve done this myself to make bread.
If your starter is being slow and inactive after days of feeding like mine was, just use some organic rye flour, that will almost guarantee super active yeast and I was able to make a loaf after only 2 days of feeding some rye flour.
John, I was making a Chicken Sausage Gumbo for my husband and all I could think about was making a Sour Dough Starter, as I had a piece of store bought Sourdough toast with my fresh brown chicken egg from my hens for breakfast. With how well you have taught me to bake, I believe I could make my own Sourdough bread soon. Today I heard a package hit my back deck and it was all of your cookbooks, a shower cap, towel, bread scorer, new basting brush AND the dried sourdough yeast! There was a great recipe for Sourdough Crumpets included. I have never made crumpets. Thank you for bringing so much joy in my life. Please consider making a Telegram page as it is the only Social Media I use? I want to share pictures and you could see my Oil Paintings. Have an amazing week my friend! God Bless.
Fantastic Vicky. I'm so pleased you have received your order. Have fun creating some amazing sourdough breads and cooking some delicious food. I'll have a look at that telegram site also. 👍
Thanks for watching Roya, much appreciated. If you don't manage to get a starter going using this method you can always buy a starter kit from the website shop, but you should be able to get it going if you follow the procedure carefully, good luck my friend. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you so much for these wonderful demonstrative recipes. I really appreciate the way you explain and show your techniques, and your skill. And you are right, I wish I could also smell the breads....this is the third recipe video of yours that I have watched in continuation.
Thanks for watching Sonali, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John i need to learn to make the starter, so thank you for sharing, i am loving your`e bread making videos, i am learning so much from them. Thank you very much for sharing.x
Thanks for watching DC, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Thanks again for watching my friend. Great Hot dog bun recipe coming soon, it's currently and exclusively showing on my patreon site for the first 24 hour www.patreon.com/user?u=16607621 and it will be live on youtube from 7pm tomorrow Sat 20th Feb.
Good morning John! Well, I’m so happy to tell you that I followed your advice, kept at it with the starter and after about a week of feeding it on the counter I finally saw that it was rising and had lots of bubbles and life to it! I have made the bread 4 times now and it’s absolutely wonderful! It has a nice rise, beautiful color, sourdough scent and it’s delicious! My husband is in heaven with this and he compliments me on it every time. I just wanted to thank you so much for your guidance with all my problems I had getting this starter to work. I was wondering, are we able to use this same recipe to make a sourdough bread in a loaf pan instead of the Dutch oven?
Hi John. Thanks for this recipe. I have never had much luck with sourdough starters until this one. I started it two days ago and WOW has it grown. I have just given it the larger feed, but reduced mine to 250g instead of 300g. I am looking forward to using this tomorrow morning.
Thanks for watching Tonya Miller, much appreciated. Very kind comment, thank you. Good luck for tomorrow, please let me know you get on with it. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Tonya Miller. Apologies if you have already subscribed, I'm losing track my friend.
Hi John, thank you for all of your help. Would it be possible to get the specific quantity you use for feeding the starter? Is that an 8 oz coffee cup and then should I use 4 oz flour and 4 oz water? Thanks!
I am going to try making this, your videos are so accurate and explanatory. We always use wholewheat, preferably stoneground to make our bread or naan. The dough is left out and rises a bit which is preferable since it's half digested! Good for digestion and healthy too. Your bread is always perfect. MA! Best wishes!
Best wishes to you too, and thanks for the lovely comment, I mill my own wholewheat flour and I'll be doing a video on how I make my SEMI wholewheat bread in the near future, I think a bread made with all wholewheat flour is a bit heavy so I use half and half, thanks again much appreciated.
John: I'm happy to report that my sourdough starter was a success! My question is: What is the recipe difference between sourdough bread and extra sourdough bread? Does one use more starter to make extra sourdough breads and rolls? My friends and I really like extra sourdough and would be very grateful to know the differences in the recipes. Thanks for all your fantastic tutorials, John! 🍞 🧀 🧈 🥖
@@JohnKirkwoodProFoodHomemade Thanks so much, John! Excellent website and instructions. I so appreciate your work and help with this. My highest regards to you!
Hello Baker John, My starter as well as my first SD loaf turned out near perfect. TY for your instructions. With no bread available in stores these days my aged parents asked me to make several loafs. I've added 600g. each flour/water (1.2 k. total) to my existing refrigerated starter (now totals 1.8 k combined). I've left on counter to be warmer and become active faster. It has been 12 hours now and no bubbling. The sour smell is still there. Did I overfeed or kill my batch? Should I be worried or just more patient? Thank you. Your friend from California. Victor
Thanks again for watching Victor. No mate this is very difficult to kill, heat and chemicals is about the only things that would kill it. you can not overfeed it.
Hello again Baker John, I sincerely apologize for this follow up question to your reply above: I'm frustrated. Has now been 36 hours since I introduced the additional 1.2 kilogram feed to my established starter. Still sitting on the kitchen counter. The sour smell is near gone now. I see no activity and the batch has left alot of clear liquid on the surface. (hooch?) Was it so much food that it will take longer to come back? Thank you. Your friend in California.
Hi John! I have been following your channel for about a year now. I learnt to make white bread last year by watching your sandwich loaf video and also make a half and half loaf every weekend for my family. I had tried a sourdough starter 3x prior and all failed. Yours is the only recipe that worked and I’m happy to report that I made this yesterday and it was delicious. Thank you for teaching me how to bake bread!
Hi John hope you are well. In this vid you use wheat flour but where do you get it from? All the supermarkets don't seem to have any, or is it called by another name? Might sound like a silly question but there you go lol. Keep them vids coming.
Thank you John, your instruction is top notch👍 I just baked this great recipe in my slightly smaller 4L dutch oven and the loaf turned out amazing. I didn't have any sesame seeds but I scored it and it's got a good 'ear' on it. Looks proper 'artisan' and will no doubt be gone soon ;) I also baked your ciabattas recipe last week, my first ever bread bake, they were fantastic too. Keep up the great work and thanks again John!
Hi John thanks for all your work. I have made three if your recipes and they are great. This is an fyi for you and the other subscribers I was reading the comments from others and one was to use honey instead of sugar. I did a test with my discard to split my starter and wow... The honey quadrupled my volume but what a difference in smell and flavor. I am not sure if you have tried it but you might want to try. I will be using honey over sugar. Keep up the good work. Thanks from Canada 🇨🇦
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Hope you are recovering well now. Many of us who follow your videos have the same wish as I do for you. Your video inspires me to make my own sour dough starter again. And I just start to make again the sour dough starter follow your instruction. I missed so much the taste of bread make from our own fresh yeast. My sour dough starter died many times since I have to switch between countries every few months. I try to bring with me by airplane but the yeast died due to not able to breath in the bottle when I flew.
Hi John, I just started my sourdough starter yesterday night. I live in India and it’s currently around 30-32 degrees Celsius in my city. I had my starter bubbly at exactly 24 hours and as mentioned I’ve added 100 gms of water and flour to the starter. Four hours later it was quite bubbly and risen and six hours later it’s already sunken but still bubbly and spongey. Now should I wait for another 18 hours to feed 300 gms of flour and water to the starter or do it 6 hours later from when the starter has sunk. I’m sorry if it’s confusing. It is my first time making it and some help would be highly appreciated. By the way I love all your recipes and have recommended to all my friends and family. Many thanks.
Thank you for all your wonderful recipes, made my sourdough starter, followed your instructions to the letter, no problems, I make bread tomorrow. greetings from the north east.
Nice job Soux, a little tip, when you make the bread use bottled water, don't take a chance on the chlorine killing the sourdough by using the tap water. Good luck mate.
Hello John! Came across your sourdough video a few weeks back and just love your channel! I began my first batch of sourdough starter last week following your example with flour and bottle water (I used no yeast). First couple of days the starter fermented fine, but produced a lot of hooch which I drained off (understand hooch is normal and indicates you must feed the starter more frequently). However , it began to smell a bit rancid and I threw it out. Starter another batch a few days ago, again using no starter yeast. Same pattern as the first, now have a lot hooch, but no rancid smell. Maybe the problem is no starter yeast. Question: should I start another batch adding yeast and if so, can I use regular or instant yeast? Thanks!
@@JohnKirkwoodProFoodHomemade Thank you for reaching out. I believe the problem is the area I kept my starters was too warm. Room is about 28-29 C. I moved it to my kitchen where it's cooler and now have little or no hooch. Looking forward to baking my first round loaf!
Planning makes for perfect performance! A bit of research would have told me not to think of making my first sourdough loaf on Easter Monday. The starter will need a few days, maybe a week, before I can even think about sinking my teeth into a slice of crusty bread. My next grocery delivery is not until Saturday so I will need to make a cob to keep me going. I am ordering filtered water as a precursor to buying a filtering machine. What an adventure. Too cold for gardening right now. John, thank you for a new interest, Cheers.
Thank you John. Great advice!!!! A friend gave me some starter a few years ago and it never really seemed to flourish. Now I know why. I fed it with tap water, but probably more significantly, I kept it in a sealed jar. So I was basically poisoning and suffocating it. I'll see how it does now.
I'm sure it will be fine. Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/elizabeth-sponge-cake/
Thanks for sharing this detailed tutorial!🥰 I love sourdough bread, and always wanted to learn 👌💕 Thanks again for simple and informative video!❤️👍👍👍👍👍👍👍👍🙏
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade Thanks again!💕👌 I already watched few times! Super excited! I have a quick question 🙋♀️ Can I take two instead of one cup of starter for 2 loaf of bread?? And how much I replace it? Would it work?? Thanks for replying!♥️🥰
I just started mine last night and gave my initial feed after 22 hours. I guess because we're in a tropical country so my starter has been very active and has a vinegar like smell to it. Will check back on it later as per your instructions. Thank you so much and wish me luck!🌸
Good luck! Natalie I'm sure it will be fine. Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
Thanks for watching Erica, much appreciated. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again Jonathan.
Thanks for watching J. cUDE, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
It should be ok for a couple of weeks Sue, but I normally leave mine with a relative along with a list of strict instructions, I literally treat it like a pet, at the end of the day, it is technically a living organism. 😃👍😉
Thank you so much, It really helps keep the channel going. Here is a great recipe to try when its established. Here are the ingredients list and full written method on the channels website, Sourdough Crumpets profoodhomemade.com/sourdough-crumpets/
Great! Saw something like this (called Khameer) in India & also among some Muslim country folks. But this method looks more sophisticated and is also easy. Thanks, Sir. It's a boon!
Thanks again for watching Kaoline, much appreciated. Very interesting, you'll find lots of breads from around the world with similar recipes and appearances👍😉 .
Hi John, thank you for Channel love your recipes. If I were to buy a good mixer for making bread what would your recommend in terms of wattage etc. Thanks
Thank you for watching Susan La Pira, much appreciated. All I can suggest for a domestic size machine, is one of the ones I have at home, and the best of the bunch that I have is my Kitchenaid "Artisan" 300 watt stand mixer, you can look the model up online. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Hello John, thank you for your lovely efforts. At 4:01, you said, "6 hours later". Do you mean within the second 12 hours of waiting, or should I add 6 more hours to the 12 hours? Thank you
Dear Mr. Kirkwood Thank you very much indeed for sharing knowledge. It encourages me to do bakery. And we do enjoy very much your videos. As I am living in Thailand with over 30c daytime and aprox. 29c at night, with humidity year-round at ca. 60-70%. I am not sure how to process "leave the mix out at room temperature for 24-36 hours". Should I leave it somewhere dark and less warm, or the warmth of climate would accelerate the process and perhaps having my culture within 24 hours! Thank you very much indeed again Mark
Thanks for watching Mark, much appreciated. Not too sure about that one Mark, it's never been that warm in the UK :o), Try setting 2 starters, one cool and one in the heat, hope this helps my friend I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Mark.
I live in Hawaii. I've had some bad luck with maintaining gluten free starters. I recommend making sourdough starter in the evening when temperature starts to drop during your season that gets the coolest at night. I don't know if it gets cool enough in Thailand. I put mine in the coolest space i can find in the daytime. I've been able to start it successfully, but it often sours in the summer if it doesn't stay in the refrigerator. Best of luck!
I made a post about buying johns starter pack . After 48 hours nothing had happened and I messaged John . He told me not to bin it as it could take 3 days . It’s the 3rd day and it’s starting to bubble I took a sniff and it smells lovely . So don’t bin yours if it doesn’t work straight away . I’m hoping tomorrow morning mine will be ready . Thanks John 🏴🏴
Hello John! It’s me, once again! Ok, so I followed your advice and have had my starter on the counter feeding it every 6 hours and it seemed to be doing really well and has a smell just like sourdough. I decided to give it a try and make a loaf last night. I finally got a cast iron Dutch oven, too! Anyway, the dough seemed to be going well with just slightly more of a rise than the original starter gave. The dough seems to feel tight and not as elastic as yours looks and the more I fold it around, the tighter it seems to get. The end result was a loaf that did rise a little more than before setting the starter out for 2days, but it’s very dense and seems to be a little hard on the bottom. Other than that it has a nice thin crust on the top. I read in another comment on your part 2 video that they also had a dense bread and you said the starter may have too much water and I’m pretty sure that’s the problem with mine, because when I was feeding the starter it seemed like the amount I mixed up with the sugar was so thick, so I added the smallest amount more of the water to get it to stir up a little better, but after all the times that I’ve fed this starter, I guess that little amount extra has added up. Is there any way to fix this starter? Maybe feeding it with a very dry mixture with the sugar? I really hate to throw it out, because it really has a nice smell.
Good morning John! Well, I’m so happy to tell you that I followed your advice, kept at it with the starter and after about a week of feeding it on the counter I finally saw that it was rising and had lots of bubbles and life to it! I have made the bread 4 times now and it’s absolutely wonderful! It has a nice rise, beautiful color, sourdough scent and it’s delicious! My husband is in heaven with this and he compliments me on it every time. I just wanted to thank you so much for your guidance with all my problems I had getting this starter to work. I was wondering, are we able to use this same recipe to make a sourdough bread in a loaf pan instead of the Dutch oven?
Love your recipes John, I've just made my sourdough starter and would love to see your recipe for discarded sourdough starter pancakes. Thanks for sharing - you'vre renewed my love of cooking! Thanks
Thanks for a great video! One question; can I use white bleached bread flour? here in the US most of the bread flour is bleached. Not sure if that is a problem, if it is I can go buy unbleached bread flour.
Yes you can. Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie ua-cam.com/video/QSSdkl-jiM0r/v-deo.htmlecipe Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner. ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Thanks for another lovely video! Looking ahead to a time when we will be able to travel again, I just wondered for how long the starter can survive without being fed (if you don’t have a “starter-sitter”)?
You became my favorite sourdough maker here on UA-cam! ♥ One queistion thou, is there a good way to filer ur own tap water somehow instead of buying bottled water? Just curious :)
Activated carbon filters are one of the most effective methods for removing chlorine from tap water. Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/apple-crumble-pie
Hiya John 😁 just discovered and subscribed to your channel, loving your work! I've dietary needs now which means white bread/flour is off the table. I'm currently baking your wholemeal flour loaf, in my air fryer, fingers crossed 🤞 Is it possible to make a sour dough starter with just wholemeal flour?
Hi John, I hope you are well and enjoying retirement, thank you for all of your instructional video's. Simple question John but how do you make the pancakes from the discarded starter?
Hey John...love what you do ..kind of surprised you used tbl for the wheat flour instead of grams :-) thanks and keep them coming.. love learning you are a good teacher
Hi John, I started trying to make fresh bread earlier this year. Thanks to some of your other videos I am having great success. I've been wanting to try sourdough for a few months now. I made my starter last weekend. I did my first feeding yesterday and made a loaf with part of the discard. I just had some of it for breakfast this morning. Very good. My loaf didn't rise quite as high as the one in your video. My kitchen is usually in the mid to upper 60's F. Should I proof longer or differently? Thank you for all the videos you have made and posted. They have helped me quite a lot. Have a blessed day.
Hi John. Thank you for such a great video. To John or any of you: After feeding my starter for the first time and letting it rest for 12 hours, there wasn’t much raise but plenty of bubbles and It smelled sort of like cheese, but there some separated liquid in it. Nos sure if I should move forward to the 300g feed. Any thoughts? Thank you so much!
Yes it should be ok to go ahead. Thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours. Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/ Happy new year and all the best for 2023.
Hi John. Thank you for another great tutorial. I bought your sourdough starter and have a few questions regarding how to get it going pls. Bought 2 packs of starter how do I activate? Do I add water and flour then just add in the dried starter? How much water and flour do I add? Thanks and looking forward to your reply.
I have a starter that’s been going for about 50 years. It got neglected for some months in the back of my fridge once and when I took it out, there was literally an inch of mold on top. I carefully removed the mold and was able to nurse the remnant back to health.
Wow! that's a fantastic starter. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
NOW I get it. I've been keeping my starter in the fridge in the wrong container .. an airtight clamp style jar. Arrgggh. Think I'll look for the same container you have. Thank you.
Hi John, thank you for the video. I have some questions. I have started for the second time this method of sourdough starter (the first one I had to throw it out) I fed it the first time and a little bubbles appeared and after I fed it for the second time I didn't see any activity and started to form the liquid on top. I have the starter in a home made fermentation box the temperature is between 24 and 30 C. Although, the starter have a good smell. What should I do? Should I discard the liquid and part of the starter and fed it again? Thank you again for any help you can give me.
Thanks for watching yvanova, the liquid has a name, it's called the liqueur, it is harmless, you can mix it in or pour it off. If it bothers you, use less water when feeding.
Hello, do you find any problems making both cheeses and breads? Does the yeast get into the cheese and spoil it? How would you handle it if this happened to be a problem in a kitchen less well-appointed than yours? Thanks, you're a gastronomic inspiration!
It's never happened to me Ruby, but then again I don't make cheese and bread in the same week, if fact I only make one cheese per month, which is just a hobby, the bread and other food recipes on my channel are what we made and served from our commercial kitchens, which I'm retired from now, our Son and Daughter in law are running the business now, and very successfully too.
I could listen to you all day, your voice so relaxing! I've been getting into baking over the past few years and now make banana pancakes for the week on the a Sunday and Turkish Flat breads as well. Want to branch out into other breads. I've watch your Ciabatta and French Stick videos and I'm hooked. In terms of skills needed, is there a suggested order i should try these recipes out? i.e. Ciabatta looks to be more involved to french sticks. I don't want to jump in too deep, if i would have a better learning experience starting with something else.
Thanks for watching Phil, much appreciated. SOME BASIC BREAD MAKING RULES TO FOLLOW MY FRIEND. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
Did you continue with the bread flour or switch to All Purpose flour for the feedings? I will definitely be giving this a try. Thanks in advance for your reply.
Hi John, questions for you: (1) What size is the jar/pitcher you are using in the video? Just trying to find a similar one. I'm new to bread making. (2) When you pour out some of the starters and feed it with an equal amount of water and flour, however, in the video, you put almost 2/3 of the flour in the coffee cup and added water twice, didn't look like water and flour were equal amounts. can you tell me by weight, how many grams of flour and water do those water/flour equal? Or does it matter if one is more than the other? Sorry for the questions, I never made a starter. Thanks
Hi John, I probably watched your videos 50 times,! Thank you for taking the time to create your wonderful series! Finally today I attempted my first starter! I added the bread flour to the first mix. my question is, can I add regular all-purpose flour tomorrow for my second mix, or does it have to be bread flour? My second question is, now that I am confined at home, I don't have a way of getting bottled water. I used the water from my refrigerator dispenser for it gets filtered twice. Once from the filter under the sink and later from the refrigerator filter. I hope it's ok?? I would love to hear from you. Thank you in advance! -Rita
Hi John! I attempted the starter but need some assistance. I mixed the bread flour, wheat flour & water and left in bowl covered with a plate. I checked it after 24 hours and there is no bubbling and no scent. It just smells like wet dough. Any suggestions?
Hi John could you show us how to make the pancakes when you have taken out the starter and refed it please thanks. Just made sausage rolls and 2 half and half loafs wonderful thank you Bob
Not every time, just now and then, I treat my starter like a pet😉👍, at the end of the day it is a living organism, and it has never let me down. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Thanks for watching dragonite1986, much appreciated. Everything you need to make this is in the video 😃😉👍. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, thank you for all your great videos I’ve tried your starter and followed your video by the book but it seems to have run out of steam and looks lifeless. To begin with it was looking good but not quite as lively as your own but after about 3 days I used it to bake a sourdough and again didn’t quite rise as good as yours but was edible. I have been feeding it once a week as instructed but after 3 weeks it’s just lifeless even when I remove from the fridge and keep it at room temp there is hardly any life to it, where am I going wrong. Do you think my fridge temp is too low at between 3-5 degrees C, maybe the flour I’m using for the starter is no good, I’m using Aldi strong white bread flour, using same container as in your video, please help.
There could be a couple of factors. If your fridge is consistently around 3-5 degrees Celsius, it might be too cold for the starter to remain active, try placing your starter in a slightly warmer spot, like on top of the fridge or near a warm appliance, can help stimulate activity. Just be careful not to expose it to extreme heat. Also make sure your utensils are clean when feeding your starter to stop any unwanted bacteria from affecting its health. Sometimes some starters can take a bit of time to fully develop, it might just need time to mature.
Hi John - just started watching your videos over the past week and have just finished this starter and gave your ciabatta recipe a try. Thank you for the easy to follow instructions! Have a lovely day!
Thanks for watching Case, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
Hi John just subscribed to your you tube video channel .Love your recipes and listening to your voice .You describe in perfect detail everything you do , so simply I,m hooked thank you so much .Slaint’e.
Thanks and welcome to the channel Martin. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Hi John. Love your recipes and your explanation. I have a bubbling, healthy looking starter, but it never passes the floating test. I have baked using it but the loaves are a bit dense. Is it important that the starter pass the floating test? And is that why my loaves are dense? What could the possible reason be? I live in a warm climate and within 4 hours of feeding the starter doubles
Hi John, I made your baguettes recipe last weekend. They were easy, and an absolute hit, so now I’m moving on to sourdough. I just added my 300g each of water and flour, and then placed the container in the refrigerator. How soon before I give it the next feeding of flour/water/honey? I know once the starter is established, you feed it weekly, I’m just wondering when that first feeding should be. Thank you for the great videos. You’ve got a subscriber for life!
Yes I heard that you can here is a link to a webpage I found. vanillaandbean.com/gluten-free-sourdough-starter/ Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
I was just wondering why no sugar was added in the first stages of the starter and only when the weekly feeding starts? I am making this tonight, but in addition to the wholewheat flour, I’m also adding a tablespoon of diastatic malt. It’ll be interesting to see what happens and how it affects the flavour and texture🤔
John, thank you so much for this explanation. Much straight forward than others I had tried. I have a couple of questions: It's been two days, and my started has bubbles, and smells good; it has grown a bit, but not as much as in your video. Should I wait longer to transfer to the fridge? Do I need to see that it's size increases a lot? - My second question is about the feeding: do I return the sourdough straight into the fridge after feeding it, or should I let it first rise at room temperature? - THANK YOU!
Hi Rebeca, I would put it in the fridge now. Also when you feed it, it's ok to put it straight back. Hope that helps. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Hi John, greetings from the North east. I have finally made all your sourdough recipes, made so easy by your very clear and precise instructions, thank you. Would you consider doing a video on a sourdough pizza base? Thanks again,
Hi John, when is the starter ready to use for the bread ? Before I add the 300 gms flour + 300 gms water and put in the fridge, after adding this or a week after adding this, before the next feed? I have just today added the 300 gms flour + water and was wondering when I could now use it to make your bread in part 2 of this video. Thanks in advance for your attention and response.
I followed your directions exactly and now have a beautiful, bubbly starter! This was my third and maybe last try using other people's directions. Thank you so much! I've named my starter John in your honor. Also, can future feeds be done with all purpose flour instead of the more expensive bread (strong) flour?
Thanks Joanne, John the starter 😊👍😉. Yes you can use plain flour for the feeds. Thanks for watching my friend much appreciated, Here is my latest bread video for you to try Honey & Oatmeal rolls profoodhomemade.com/honey-and-oatmeal-rolls/
Hello John, thank you for your recipes. I have made your baguettes a lot and they always come out fantatsic! I just have a question about the sourdough starter. I have followed all your steps and I am confused right at the end. After I feed the starter 300g flour and 300g water (this is the very initial making of the starter itself and not a weekly feed) do I simply add it straight into the fridge? Or do I need to let it grow outside of the fridge for some time before putting it in the fridge? I ask because I followed your recipe perfectly but at the final stage, your video doesn't explain whether it should sit out for a little bit longer or go straight in the fridge. It's been in the fridge for 2 days and hasn't really grown. It also had a yoghurt smell beforehand, not a beer smell. Will it grow in the fridge or should i let it double in size outside the fridge and then add it back? Thanks
Hi John. Thank you for your wonderful recipes. I've started your sourdough starter and wanted to clarify something. After you add 300g water and 300g flour for the final starter do you put this in the fridge straight away or leave it out on the bench to grow a bit? I've put it in the fridge but not sure whether this retards the growth and would take longer to use. Will it grow in the fridge or stay close to the level after adding 300g water and flour? Can I use this in 2-3 days for your sourdough Ciabatta recipe? Thank you. Cheers
John is such a G. 6 years later and he's still responding to comments on this video. We love you John. Thank you for all you do!
My pleasure! Thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/quiche-bacon-n-onion/
It's been 2 weeks and my starter is doing fine, I've also not had to throw out any of my "discard" portion as I mentioned to a few friends what I was doing and immediately got asked about how they could make a starter. I sent them links to this video and then made each of them a starter from mine. It only seemed right to pay it forward since your video helped me to get my own starter going.
I'm pleased I could help Jovin. Thank you, and thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Well, that was a fun adventure and I now have a great 'mother starter'. However, although after a few days, the starter looked alive and bubbly, it didn't rise at all when I tried to make bread starter with it. I am in Thailand, and I find that proofing regular dough seems to take a lot longer than expected. So I decided to keep the mix out of the fridge and feed it every day. Not much action until day 10, when I gave it the regular feed and left it as usual. A few hours later and wow it had gone berserk! It had foamed up, like a beer, lots of it was escaping the container and was running all over the table. After that it worked perfectly at making not only sourdough bread but sourdough pancakes. Brilliant fun. Thank you.
Fantastic Andy! I'm pleased you gave it a try my friend and it turned out well. My latest video recipe. Ham and Leek bake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/ham-and-leek-bake/
Happy new year and all the best for 2023.
Hi John, when it comes to a no nonsense videos on how to make bread and benefit people with precise instructions YOU ARE IT & THE BEST OF ALL Thank you so much and God bless you 🙏🏻
You are very welcome Fatema and God bless you and your family too my friend.
I heartily recommend this. Just to reassure others, I followed John’s recipe exactly but was disappointed when there was no action after 2.5 days, Then suddenly it came to life. In the UK, dried yeast is absolutely impossible to get due to panic buying and hoarding. This is the perfect solution. Thanks John.
Thanks Gareth, very kind mate.
Amazing what you learn. I never knew that yeast could be cultivated so easily. I guess I had the perception it was some sort of special alchemist secret. Your vids are real wholesome.
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, New York Cheesecake profoodhomemade.com/new-york-cheesecake/
I put mine in one of those glass jars with the rubber ring seal and wire sealing mechanism, but without the rubber seal. It looks very smart indeed! On the first night it escaped and went on a spree with the bottles of home made cider and stout. I took that to be a very promising start. It now lives in a slightly taller jar.
It also has a slightly sour and yoghurty smell which is very pleasant.
It's sounds like it is very healthy and active, definitely a good sign.
@@JohnKirkwoodProFoodHomemadeI am about to have a go at my first sour dough loaf. I have been threatening to do this for decades, read books, spoken to others who had done it, dreamed about it...
It's a very exciting day for me and thankyou John for your wonderful presentations. You are an inspiration and a very good teacher of your craft.
Hi John, so I watched the “how to make starter and part II” - the sourdough started arrived two months ago, and my first pooliesh? Sat out last night, all the other items, Dutch oven, Oven, glass bowls, utensils etc banneton (excuse the spelling) all arrived and found a place 2 hours away that sells bread flour. No one makes the recipes you have on your channel on our island or even the neighboring island, thank you so much for the time you put into the videos and especially thank you for sharing your craft built over your career. These are the types of videos on youtube that make the world a better place, and probably cost me the most on mail order stuff haha, but You are correct, you will never buy a bread as good, and the satisfaction of baking it yourself, and in my case teaching my kids is priceless.
Thank you for your kind words my friend, and I'm pleased that you are enjoying the channel. My latest bread video recipe. French Baguettes: Using a perforated baguette baking tray profoodhomemade.com/french-baguettes-2/
@@JohnKirkwoodProFoodHomemade i got my first two loaves done, and remembered after the fact, the flour and water is by weight not volume, lesson learned and was still able to salvage the second loaf, and best part, I will just have another go at it tomorrow. Thank you again, I am really enjoying eating food produced in our kitchen vs, going out to eat or processed grocery store instant food.
@@JohnKirkwoodProFoodHomemade ok, second go at it, i made sure to pay attention to the weight of the flour and water i added to the sponge, came out wonderfully. Thank you so much for passing this on to our family. The wife is happy too, which makes me very happy. It is nice to eat food also that is healthier knowing what ingredients went into making it. Cheers!
John, just to let you know. My brother used to keep tropical fish and to de-chlorinate the water, you let ordinary tap water stand for 24hrs. Fish won’t survive in chlorinated water, so anyone can de-chlorinate tap water for bread making. I’ve done this myself to make bread.
I love the way you use your wooden spoon. My dad made one for my mom many years ago and I still have it! Now I know how to use it!!
Thanks again for watching Deirdre, as always much appreciated. 😃😉👍
Watching you use the handle reminded me that I have a spurtle somewhere (that’s a traditional Scottish porridge stirring stick)!
If your starter is being slow and inactive after days of feeding like mine was, just use some organic rye flour, that will almost guarantee super active yeast and I was able to make a loaf after only 2 days of feeding some rye flour.
Thanks for the tips!
How much did u use .
John, I was making a Chicken Sausage Gumbo for my husband and all I could think about was making a Sour Dough Starter, as I had a piece of store bought Sourdough toast with my fresh brown chicken egg from my hens for breakfast. With how well you have taught me to bake, I believe I could make my own Sourdough bread soon. Today I heard a package hit my back deck and it was all of your cookbooks, a shower cap, towel, bread scorer, new basting brush AND the dried sourdough yeast! There was a great recipe for Sourdough Crumpets included. I have never made crumpets. Thank you for bringing so much joy in my life. Please consider making a Telegram page as it is the only Social Media I use? I want to share pictures and you could see my Oil Paintings. Have an amazing week my friend! God Bless.
Fantastic Vicky. I'm so pleased you have received your order. Have fun creating some amazing sourdough breads and cooking some delicious food. I'll have a look at that telegram site also. 👍
@@JohnKirkwoodProFoodHomemade The starter turned out fantastic! Headed into the pitcher and into the fridge! So exciting!
Thank you so much, John, for sharing this recipe. I was looking for a simple and easy sourdough starter for a while.
Thanks for watching Roya, much appreciated. If you don't manage to get a starter going using this method you can always buy a starter kit from the website shop, but you should be able to get it going if you follow the procedure carefully, good luck my friend.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Thank you so much for these wonderful demonstrative recipes. I really appreciate the way you explain and show your techniques, and your skill. And you are right, I wish I could also smell the breads....this is the third recipe video of yours that I have watched in continuation.
Thanks for watching Sonali, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John i need to learn to make the starter, so thank you for sharing, i am loving your`e bread making videos, i am learning so much from them. Thank you very much for sharing.x
Thanks for watching DC, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Dear Mr Kirkwood, I have attempted your recipe the second time, very happy with the result. Hope you are doing well.
Thanks again for watching my friend.
Great Hot dog bun recipe coming soon, it's currently and exclusively showing on my patreon site for the first 24 hour www.patreon.com/user?u=16607621 and it will be live on youtube from 7pm tomorrow Sat 20th Feb.
Good morning John! Well, I’m so happy to tell you that I followed your advice, kept at it with the starter and after about a week of feeding it on the counter I finally saw that it was rising and had lots of bubbles and life to it! I have made the bread 4 times now and it’s absolutely wonderful! It has a nice rise, beautiful color, sourdough scent and it’s delicious! My husband is in heaven with this and he compliments me on it every time. I just wanted to thank you so much for your guidance with all my problems I had getting this starter to work. I was wondering, are we able to use this same recipe to make a sourdough bread in a loaf pan instead of the Dutch oven?
Hi John. Thanks for this recipe. I have never had much luck with sourdough starters until this one. I started it two days ago and WOW has it grown. I have just given it the larger feed, but reduced mine to 250g instead of 300g. I am looking forward to using this tomorrow morning.
Thanks for watching Tonya Miller, much appreciated. Very kind comment, thank you. Good luck for tomorrow, please let me know you get on with it.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Tonya Miller. Apologies if you have already subscribed, I'm losing track my friend.
Hi John, thank you for all of your help. Would it be possible to get the specific quantity you use for feeding the starter? Is that an 8 oz coffee cup and then should I use 4 oz flour and 4 oz water? Thanks!
It does not matter how much as long as it's the same for water and flour. And try to use grams instead of imperial ounces
I am going to try making this, your videos are so accurate and explanatory. We always use wholewheat, preferably stoneground to make our bread or naan. The dough is left out and rises a bit which is preferable since it's half digested! Good for digestion and healthy too.
Your bread is always perfect. MA! Best wishes!
Best wishes to you too, and thanks for the lovely comment, I mill my own wholewheat flour and I'll be doing a video on how I make my SEMI wholewheat bread in the near future, I think a bread made with all wholewheat flour is a bit heavy so I use half and half, thanks again much appreciated.
John: I'm happy to report that my sourdough starter was a success! My question is: What is the recipe difference between sourdough bread and extra sourdough bread? Does one use more starter to make extra sourdough breads and rolls? My friends and I really like extra sourdough and would be very grateful to know the differences in the recipes. Thanks for all your fantastic tutorials, John! 🍞 🧀 🧈 🥖
Hi Dori, this website will explain it better than I can. www.culturesforhealth.com/learn/sourdough/how-to-make-truly-sour-sourdough-bread/
@@JohnKirkwoodProFoodHomemade Thanks so much, John! Excellent website and instructions. I so appreciate your work and help with this. My highest regards to you!
I could listen to your voice all day long! It's like a lullaby :-) Thanks for the great video!
😀👍 very kind, thanks for watching my friend much appreciated.
Hello Baker John, My starter as well as my first SD loaf turned out near perfect. TY for your instructions. With no bread available in stores these days my aged parents asked me to make several loafs. I've added 600g. each flour/water (1.2 k. total) to my existing refrigerated starter (now totals 1.8 k combined). I've left on counter to be warmer and become active faster. It has been 12 hours now and no bubbling. The sour smell is still there. Did I overfeed or kill my batch? Should I be worried or just more patient? Thank you. Your friend from California. Victor
Thanks again for watching Victor.
No mate this is very difficult to kill, heat and chemicals is about the only things that would kill it. you can not overfeed it.
Hello again Baker John, I sincerely apologize for this follow up question to your reply above: I'm frustrated. Has now been 36 hours since I introduced the additional 1.2 kilogram feed to my established starter. Still sitting on the kitchen counter. The sour smell is near gone now. I see no activity and the batch has left alot of clear liquid on the surface. (hooch?) Was it so much food that it will take longer to come back? Thank you. Your friend in California.
Hi John! I have been following your channel for about a year now. I learnt to make white bread last year by watching your sandwich loaf video and also make a half and half loaf every weekend for my family. I had tried a sourdough starter 3x prior and all failed. Yours is the only recipe that worked and I’m happy to report that I made this yesterday and it was delicious. Thank you for teaching me how to bake bread!
Great job! Thanks for watching Imelda, much appreciated.
Hi John hope you are well. In this vid you use wheat flour but where do you get it from? All the supermarkets don't seem to have any, or is it called by another name? Might sound like a silly question but there you go lol. Keep them vids coming.
Thanks again for watching Rick, it's whole wheat flour, as in brown flour, my apologies.
Aaah I see. I've got some of that I'll get some going. Thanks again Sir keep the vids coming.
Thank you John, your instruction is top notch👍 I just baked this great recipe in my slightly smaller 4L dutch oven and the loaf turned out amazing. I didn't have any sesame seeds but I scored it and it's got a good 'ear' on it. Looks proper 'artisan' and will no doubt be gone soon ;) I also baked your ciabattas recipe last week, my first ever bread bake, they were fantastic too. Keep up the great work and thanks again John!
Great job CP, thanks for watching much appreciated my friend.
Hello John your starter was done in 3 days? Everyone is telling me 7 days but I’m following the way you do it thank you
Thank you, and thanks for watching my friend. Here is my latest homemade quiche video recipe, profoodhomemade.com/5-mini-quiche-2/
Hi John thanks for all your work. I have made three if your recipes and they are great. This is an fyi for you and the other subscribers I was reading the comments from others and one was to use honey instead of sugar. I did a test with my discard to split my starter and wow... The honey quadrupled my volume but what a difference in smell and flavor. I am not sure if you have tried it but you might want to try. I will be using honey over sugar. Keep up the good work. Thanks from Canada 🇨🇦
Yeah D thanks for that, good info. I always like to use honey over sugar
will this sourdough live only on white flour? doesn't it need whole flour for feeding (wheat or rye)?
It'll live on whatever flour you feed it with.
Hi Everyone, sorry I haven't added or answered any of your comments over the last few days as I'm recovering from major surgery, I should be able to get back on track over the next couple of days, thanks for your patients.
Hope everything is well. Have a speedy recover.
Hope you're doing okay John, your videos are top notch!
Hope you are recovering well now. Many of us who follow your videos have the same wish as I do for you. Your video inspires me to make my own sour dough starter again. And I just start to make again the sour dough starter follow your instruction. I missed so much the taste of bread make from our own fresh yeast. My sour dough starter died many times since I have to switch between countries every few months. I try to bring with me by airplane but the yeast died due to not able to breath in the bottle when I flew.
Hi John, I just started my sourdough starter yesterday night. I live in India and it’s currently around 30-32 degrees Celsius in my city. I had my starter bubbly at exactly 24 hours and as mentioned I’ve added 100 gms of water and flour to the starter. Four hours later it was quite bubbly and risen and six hours later it’s already sunken but still bubbly and spongey. Now should I wait for another 18 hours to feed 300 gms of flour and water to the starter or do it 6 hours later from when the starter has sunk. I’m sorry if it’s confusing. It is my first time making it and some help would be highly appreciated. By the way I love all your recipes and have recommended to all my friends and family. Many thanks.
I would start to get it ready for the next step Varuna, the hot climate must have hurried it up, so move to the next step now.
John Kirkwood thanks so much.
Thank you for all your wonderful recipes, made my sourdough starter, followed your instructions to the letter, no problems, I make bread tomorrow. greetings from the north east.
Nice job Soux, a little tip, when you make the bread use bottled water, don't take a chance on the chlorine killing the sourdough by using the tap water. Good luck mate.
Hi John, sorry to bother you so much, but when your making the original starter, should the filtered water be cold or at room temperature. Thank you
It's no bother John, either! it's gonna get to room temperature anyway mate.👍
Thank you John
Hiya John, made my starter today, at 15.00, it all went pretty well, next step checking it at 15.00 on Tuesday! 👍
Hello John! Came across your sourdough video a few weeks back and just love your channel! I began my first batch of sourdough starter last week following your example with flour and bottle water (I used no yeast). First couple of days the starter fermented fine, but produced a lot of hooch which I drained off (understand hooch is normal and indicates you must feed the starter more frequently). However , it began to smell a bit rancid and I threw it out. Starter another batch a few days ago, again using no starter yeast. Same pattern as the first, now have a lot hooch, but no rancid smell. Maybe the problem is no starter yeast. Question: should I start another batch adding yeast and if so, can I use regular or instant yeast? Thanks!
Honestly don't know what's happening there,
@@JohnKirkwoodProFoodHomemade Thank you for reaching out. I believe the problem is the area I kept my starters was too warm. Room is about 28-29 C. I moved it to my kitchen where it's cooler and now have little or no hooch. Looking forward to baking my first round loaf!
Planning makes for perfect performance! A bit of research would have told me not to think of making my first sourdough loaf on Easter Monday. The starter will need a few days, maybe a week, before I can even think about sinking my teeth into a slice of crusty bread. My next grocery delivery is not until Saturday so I will need to make a cob to keep me going. I am ordering filtered water as a precursor to buying a filtering machine. What an adventure. Too cold for gardening right now. John, thank you for a new interest, Cheers.
Thanks again William.
Hey John, will this be useful within a 3 days to make a good loaf?
Yes.
Thank you John. Great advice!!!! A friend gave me some starter a few years ago and it never really seemed to flourish. Now I know why. I fed it with tap water, but probably more significantly, I kept it in a sealed jar. So I was basically poisoning and suffocating it. I'll see how it does now.
I'm sure it will be fine. Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/elizabeth-sponge-cake/
Hello John. By 'wheat flour', do you mean whole-wheat flour? Cheers!
What's the answer to this question .
Thanks for sharing this detailed tutorial!🥰
I love sourdough bread, and always wanted to learn 👌💕 Thanks again for simple and informative video!❤️👍👍👍👍👍👍👍👍🙏
Thank you, and thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Easy Sourdough Loaf (for Beginners) profoodhomemade.com/easy-sourdough-loaf/
@@JohnKirkwoodProFoodHomemade Thanks again!💕👌
I already watched few times!
Super excited!
I have a quick question 🙋♀️
Can I take two instead of one cup of starter for 2 loaf of bread?? And how much I replace it? Would it work?? Thanks for replying!♥️🥰
Top Video, can't wait to try it out.
Thanks Andrew. good luck mate.
I just started mine last night and gave my initial feed after 22 hours. I guess because we're in a tropical country so my starter has been very active and has a vinegar like smell to it. Will check back on it later as per your instructions. Thank you so much and wish me luck!🌸
Good luck! Natalie I'm sure it will be fine. Thanks for watching my friend. My latest pie video recipe. Here is the ingredients list and full written method on the channels website, Mince pies profoodhomemade.com/minced-ground-beef-pies/
Very nice thank you 👏👏👏👏👏👏👏
Thank you for watching.
Your videos are incredible, John! Thank you so much!
Thanks for watching Erica, much appreciated.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Thanks again Jonathan.
Baudin's bakery out of San Francisco has kept their's going since about 1840!
I followed you and your recipe and FINALLY made the best sourdough bread. Thank you so much.
Thanks for watching J. cUDE, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I losing track of names 👍😃😉
Do you ever go on holiday?? Or is the starter okay on its own for a couple of weeks occasionally?
It should be ok for a couple of weeks Sue, but I normally leave mine with a relative along with a list of strict instructions, I literally treat it like a pet, at the end of the day, it is technically a living organism. 😃👍😉
Quite right; you could always take it along with you. ;-)
😃😂🤣😂 I think my wife would draw the line at taking it holiday Sue 🤣😂
Worked like a dream. I now have a starter that will make lots of bread. Thank you.
Thank you so much, It really helps keep the channel going. Here is a great recipe to try when its established. Here are the ingredients list and full written method on the channels website, Sourdough Crumpets profoodhomemade.com/sourdough-crumpets/
I was 2 days late feeding it while it was kept in the fridge and a pink liquid covered it
2 days will make no difference at all, as long as it doesn't smell rancid, it'll be fine.
I like to see other problems so I know what do do if something goes wrong. And very interesting tip.
Great! Saw something like this (called Khameer) in India & also among some Muslim country folks. But this method looks more sophisticated and is also easy. Thanks, Sir. It's a boon!
Thanks again for watching Kaoline, much appreciated. Very interesting, you'll find lots of breads from around the world with similar recipes and appearances👍😉 .
God bless you and yours, John. I'm going to buy your cookbook. You've taught me a lot .
Thanks so much, God bless you and yours too my friend.
Hi John, thank you for Channel love your recipes. If I were to buy a good mixer for making bread what would your recommend in terms of wattage etc. Thanks
Thank you for watching Susan La Pira, much appreciated. All I can suggest for a domestic size machine, is one of the ones I have at home, and the best of the bunch that I have is my Kitchenaid "Artisan" 300 watt stand mixer, you can look the model up online.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Thanks and keep up the great recipes.@@JohnKirkwoodProFoodHomemade
Hello John, thank you for your lovely efforts. At 4:01, you said, "6 hours later". Do you mean within the second 12 hours of waiting, or should I add 6 more hours to the 12 hours? Thank you
Yes another 6 hours after the 12.
Dear Mr. Kirkwood
Thank you very much indeed for sharing knowledge. It encourages me to do bakery. And we do enjoy very much your videos.
As I am living in Thailand with over 30c daytime and aprox. 29c at night, with humidity year-round at ca. 60-70%. I am not sure how to process "leave the mix out at room temperature for 24-36 hours". Should I leave it somewhere dark and less warm, or the warmth of climate would accelerate the process and perhaps having my culture within 24 hours!
Thank you very much indeed again
Mark
Thanks for watching Mark, much appreciated. Not too sure about that one Mark, it's never been that warm in the UK :o), Try setting 2 starters, one cool and one in the heat, hope this helps my friend I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Mark.
I live in Hawaii. I've had some bad luck with maintaining gluten free starters. I recommend making sourdough starter in the evening when temperature starts to drop during your season that gets the coolest at night. I don't know if it gets cool enough in Thailand. I put mine in the coolest space i can find in the daytime. I've been able to start it successfully, but it often sours in the summer if it doesn't stay in the refrigerator. Best of luck!
Oops. Message was for courupita
I made a post about buying johns starter pack . After 48 hours nothing had happened and I messaged John . He told me not to bin it as it could take 3 days . It’s the 3rd day and it’s starting to bubble I took a sniff and it smells lovely . So don’t bin yours if it doesn’t work straight away . I’m hoping tomorrow morning mine will be ready . Thanks John 🏴🏴
Have fun Sharnn.
Hello John! It’s me, once again! Ok, so I followed your advice and have had my starter on the counter feeding it every 6 hours and it seemed to be doing really well and has a smell just like sourdough. I decided to give it a try and make a loaf last night. I finally got a cast iron Dutch oven, too! Anyway, the dough seemed to be going well with just slightly more of a rise than the original starter gave. The dough seems to feel tight and not as elastic as yours looks and the more I fold it around, the tighter it seems to get. The end result was a loaf that did rise a little more than before setting the starter out for 2days, but it’s very dense and seems to be a little hard on the bottom. Other than that it has a nice thin crust on the top. I read in another comment on your part 2 video that they also had a dense bread and you said the starter may have too much water and I’m pretty sure that’s the problem with mine, because when I was feeding the starter it seemed like the amount I mixed up with the sugar was so thick, so I added the smallest amount more of the water to get it to stir up a little better, but after all the times that I’ve fed this starter, I guess that little amount extra has added up. Is there any way to fix this starter? Maybe feeding it with a very dry mixture with the sugar? I really hate to throw it out, because it really has a nice smell.
Just keep trying and experimenting Virginia, it took me a few weeks before it was good enough to get a good bread.
Good morning John! Well, I’m so happy to tell you that I followed your advice, kept at it with the starter and after about a week of feeding it on the counter I finally saw that it was rising and had lots of bubbles and life to it! I have made the bread 4 times now and it’s absolutely wonderful! It has a nice rise, beautiful color, sourdough scent and it’s delicious! My husband is in heaven with this and he compliments me on it every time. I just wanted to thank you so much for your guidance with all my problems I had getting this starter to work. I was wondering, are we able to use this same recipe to make a sourdough bread in a loaf pan instead of the Dutch oven?
Love your recipes John, I've just made my sourdough starter and would love to see your recipe for discarded sourdough starter pancakes. Thanks for sharing - you'vre renewed my love of cooking! Thanks
Already made the video firfuxsake, here's a link to it my friend ua-cam.com/video/Z8HyRaBpqIY/v-deo.html
Thank you soo much John. Hope you’re well. Just found your videos, they are wonderful!
You are very welcome.
Thanks for a great video! One question; can I use white bleached bread flour? here in the US most of the bread flour is bleached. Not sure if that is a problem, if it is I can go buy unbleached bread flour.
Yes you can.
Thanks for watching my friend. Here is my latest pie video recipe. Waitrose Turkey and ham pie
ua-cam.com/video/QSSdkl-jiM0r/v-deo.htmlecipe
Here is the ingredients list and full written method on the Waitrose website, www.waitrose.com/ecom/recipe/turkey-ham-pie and Waitrose Rosemary salt roast potatoes
www.waitrose.com/ecom/recipe/roast-potatoes-with-rosemary-salt
Plus checkout my Christmas playlist here, 17 fantastic Christmas recipes, from roast potatoes, to roast turkey, everything you need for a great and successful Christmas day dinner.
ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Just started my first sourdough starter today 😊
Thanks for another lovely video! Looking ahead to a time when we will be able to travel again, I just wondered for how long the starter can survive without being fed (if you don’t have a “starter-sitter”)?
You can leave it for a couple of weeks, but not recommended, I left mine for 4 weeks one time when I was in hospital, and it recovered fine.
John Kirkwood Thanks John: I guess, like you, it needed a bit of time & tlc to recuperate!
You became my favorite sourdough maker here on UA-cam! ♥
One queistion thou, is there a good way to filer ur own tap water somehow instead of buying bottled water? Just curious :)
Activated carbon filters are one of the most effective methods for removing chlorine from tap water. Thank you, and thanks for watching my friend. Here is my latest video recipe. profoodhomemade.com/apple-crumble-pie
Hiya John 😁 just discovered and subscribed to your channel, loving your work!
I've dietary needs now which means white bread/flour is off the table. I'm currently baking your wholemeal flour loaf, in my air fryer, fingers crossed 🤞
Is it possible to make a sour dough starter with just wholemeal flour?
Welcome aboard my friend, and thank you for supporting the channel. Yes, absolutely you can make sourdough with wholemeal flour.
Hi John, I hope you are well and enjoying retirement, thank you for all of your instructional video's. Simple question John but how do you make the pancakes from the discarded starter?
You can always watch the video Michael 🤣👍😉😃 ua-cam.com/video/Z8HyRaBpqIY/v-deo.html
Hey John...love what you do ..kind of surprised you used tbl for the wheat flour instead of grams :-) thanks and keep them coming.. love learning you are a good teacher
Thanks Gary.
Thank you so much. The jar where one put the starter in "for a lifetime' how big is it, is 1 liter enough?
Yes 1 litre should be fine.
@@JohnKirkwoodProFoodHomemade Thank you, I'll start today! 🌷
Hi John, I started trying to make fresh bread earlier this year. Thanks to some of your other videos I am having great success. I've been wanting to try sourdough for a few months now. I made my starter last weekend. I did my first feeding yesterday and made a loaf with part of the discard. I just had some of it for breakfast this morning. Very good. My loaf didn't rise quite as high as the one in your video. My kitchen is usually in the mid to upper 60's F. Should I proof longer or differently?
Thank you for all the videos you have made and posted. They have helped me quite a lot. Have a blessed day.
Sourdough is notorious for slow fermentation Mark, yes just give longer, and try to use bottled or filtered water instead of tap water.
Hi John. Thank you for such a great video.
To John or any of you: After feeding my starter for the first time and letting it rest for 12 hours, there wasn’t much raise but plenty of bubbles and It smelled sort of like cheese, but there some separated liquid in it. Nos sure if I should move forward to the 300g feed. Any thoughts?
Thank you so much!
Yes it should be ok to go ahead. Thanks for watching my friend. Here is my latest bread video recipe. Loaf! super quick, From flour! to sandwich in less than 2 hours.
Here is the ingredients list and full written method on my website, profoodhomemade.com/two-hour-loaf/
Happy new year and all the best for 2023.
Hi John. Thank you for another great tutorial. I bought your sourdough starter and have a few questions regarding how to get it going pls.
Bought 2 packs of starter how do I activate? Do I add water and flour then just add in the dried starter? How much water and flour do I add? Thanks and looking forward to your reply.
All of the instructions are in the Sourdough pack my friend.
This is brilliant. Thank you, I'd love to see how you make your pancakes with the left over starter. Lee :)
Possible video for the future, thanks for the comment Crafty, love your handle. :)
I have a starter that’s been going for about 50 years. It got neglected for some months in the back of my fridge once and when I took it out, there was literally an inch of mold on top. I carefully removed the mold and was able to nurse the remnant back to health.
Wow! that's a fantastic starter. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Crusty Farmhouse Cob profoodhomemade.com/crusty-farmhouse-cob/
NOW I get it. I've been keeping my starter in the fridge in the wrong container .. an airtight clamp style jar. Arrgggh. Think I'll look for the same container you have. Thank you.
Hi John, thank you for the video. I have some questions. I have started for the second time this method of sourdough starter (the first one I had to throw it out) I fed it the first time and a little bubbles appeared and after I fed it for the second time I didn't see any activity and started to form the liquid on top. I have the starter in a home made fermentation box the temperature is between 24 and 30 C. Although, the starter have a good smell. What should I do? Should I discard the liquid and part of the starter and fed it again? Thank you again for any help you can give me.
Thanks for watching yvanova, the liquid has a name, it's called the liqueur, it is harmless, you can mix it in or pour it off. If it bothers you, use less water when feeding.
Hello, do you find any problems making both cheeses and breads? Does the yeast get into the cheese and spoil it? How would you handle it if this happened to be a problem in a kitchen less well-appointed than yours?
Thanks, you're a gastronomic inspiration!
It's never happened to me Ruby, but then again I don't make cheese and bread in the same week, if fact I only make one cheese per month, which is just a hobby, the bread and other food recipes on my channel are what we made and served from our commercial kitchens, which I'm retired from now, our Son and Daughter in law are running the business now, and very successfully too.
I could listen to you all day, your voice so relaxing! I've been getting into baking over the past few years and now make banana pancakes for the week on the a Sunday and Turkish Flat breads as well. Want to branch out into other breads. I've watch your Ciabatta and French Stick videos and I'm hooked. In terms of skills needed, is there a suggested order i should try these recipes out? i.e. Ciabatta looks to be more involved to french sticks. I don't want to jump in too deep, if i would have a better learning experience starting with something else.
Thanks for watching Phil, much appreciated. SOME BASIC BREAD MAKING RULES TO FOLLOW MY FRIEND.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here ua-cam.com/video/HWpSbYV96_c/v-deo.html
@@JohnKirkwoodProFoodHomemade cheers for the swift reply, I'll watch that video next, have a great day 🙏
Did you continue with the bread flour or switch to All Purpose flour for the feedings? I will definitely be giving this a try. Thanks in advance for your reply.
+Busy Beaver
Thanks for watching BB, yes I just use plain or all purpose for the feeding,
Hi John, questions for you:
(1) What size is the jar/pitcher you are using in the video? Just trying to find a similar one. I'm new to bread making.
(2) When you pour out some of the starters and feed it with an equal amount of water and flour, however, in the video, you put almost 2/3 of the flour in the coffee cup and added water twice, didn't look like water and flour were equal amounts. can you tell me by weight, how many grams of flour and water do those water/flour equal? Or does it matter if one is more than the other? Sorry for the questions, I never made a starter. Thanks
Yes equal amounts. Also here is a link to the jug I use. amzn.to/3H7Zo7k
Hi John, I probably watched your videos 50 times,! Thank you for taking the time to create your wonderful series! Finally today I attempted my first starter! I added the bread flour to the first mix. my question is, can I add regular all-purpose flour tomorrow for my second mix, or does it have to be bread flour? My second question is, now that I am confined at home, I don't have a way of getting bottled water. I used the water from my refrigerator dispenser for it gets filtered twice. Once from the filter under the sink and later from the refrigerator filter. I hope it's ok?? I would love to hear from you. Thank you in advance! -Rita
Yes you can use ap flour for feeding, and the filtered water is fine.
Thank you for your quick response, john!! I'm so excited and I'm anxiously waiting for the outcome.
Hi John! I attempted the starter but need some assistance. I mixed the bread flour, wheat flour & water and left in bowl covered with a plate. I checked it after 24 hours and there is no bubbling and no scent. It just smells like wet dough. Any suggestions?
Yes, wait, it's not an exact science.
Hi John could you show us how to make the pancakes when you have taken out the starter and refed it please thanks. Just made sausage rolls and 2 half and half loafs wonderful thank you Bob
Yes I do have one, Here is a link to the video recipe. ua-cam.com/video/Z8HyRaBpqIY/v-deo.html
Hi Chef John , do you add sugar to mix every Saturday or just one time deal. Thank You Chef John great videos.
Chef Anton
Not every time, just now and then, I treat my starter like a pet😉👍, at the end of the day it is a living organism, and it has never let me down.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals ua-cam.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
And here is the ingredients list and full written method on the channels website, Sherry Trifle profoodhomemade.com/sherry-trifle/
Thank you for the great videos! I tried to make the starter but it does not smell great. Anything I should watch out for next time?
Thanks for watching dragonite1986, much appreciated. Everything you need to make this is in the video 😃😉👍.
There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here ua-cam.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Also check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Hi John, thank you for all your great videos
I’ve tried your starter and followed your video by the book but it seems to have run out of steam and looks lifeless.
To begin with it was looking good but not quite as lively as your own but after about 3 days I used it to bake a sourdough and again didn’t quite rise as good as yours but was edible. I have been feeding it once a week as instructed but after 3 weeks it’s just lifeless even when I remove from the fridge and keep it at room temp there is hardly any life to it, where am I going wrong. Do you think my fridge temp is too low at between 3-5 degrees C, maybe the flour I’m using for the starter is no good, I’m using Aldi strong white bread flour, using same container as in your video, please help.
There could be a couple of factors. If your fridge is consistently around 3-5 degrees Celsius, it might be too cold for the starter to remain active, try placing your starter in a slightly warmer spot, like on top of the fridge or near a warm appliance, can help stimulate activity. Just be careful not to expose it to extreme heat. Also make sure your utensils are clean when feeding your starter to stop any unwanted bacteria from affecting its health. Sometimes some starters can take a bit of time to fully develop, it might just need time to mature.
@@JohnKirkwoodProFoodHomemade Thankyou John for your reply, I will try out your suggestions and see if it improves👍
Hi John - just started watching your videos over the past week and have just finished this starter and gave your ciabatta recipe a try. Thank you for the easy to follow instructions! Have a lovely day!
Thanks for watching Case, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. ua-cam.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
Hi John just subscribed to your you tube video channel .Love your recipes and listening to your voice .You describe in perfect detail everything you do , so simply I,m hooked thank you so much .Slaint’e.
Thanks and welcome to the channel Martin. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Hi John. Love your recipes and your explanation. I have a bubbling, healthy looking starter, but it never passes the floating test. I have baked using it but the loaves are a bit dense. Is it important that the starter pass the floating test? And is that why my loaves are dense? What could the possible reason be? I live in a warm climate and within 4 hours of feeding the starter doubles
I've never used that test. my friend.
My weather is constantly 34 Celsius. After the second 24 hours, it has bubbles but smell a bit sour. Do I dump it ?
If your not sure start again, but the clue is in the name my friend.
Hi John, I made your baguettes recipe last weekend. They were easy, and an absolute hit, so now I’m moving on to sourdough. I just added my 300g each of water and flour, and then placed the container in the refrigerator. How soon before I give it the next feeding of flour/water/honey? I know once the starter is established, you feed it weekly, I’m just wondering when that first feeding should be.
Thank you for the great videos. You’ve got a subscriber for life!
A week 👍
Hello, thank you so much for all your videos. Can I use gluten free flower to make a starter? For example buckwheat. Can I also use only spelt flower?
Yes I heard that you can here is a link to a webpage I found. vanillaandbean.com/gluten-free-sourdough-starter/ Thanks for watching my friend. My latest sponge cake video recipe. Queen Elizabeth 70th jubilee sponge cake. Here is the ingredients list and full written method on the channels website, profoodho`memade.com/elizabeth-sponge-cake/
After putting it in the fridge, when can I use it? It looks nice and bubbly and I put it in yesterday morning.
You should be able to use it now, as long as its active.
Hi John hope you in good health
Just wanted to ask how do I purchase your sourdough starter
Thank you
Great recipes 👍🏻
You can get it from my website my friend. Here is the link. profoodhomemade.com/shop/
I was just wondering why no sugar was added in the first stages of the starter and only when the weekly feeding starts? I am making this tonight, but in addition to the wholewheat flour, I’m also adding a tablespoon of diastatic malt. It’ll be interesting to see what happens and how it affects the flavour and texture🤔
Thanks for the video John. I would love to get your pancake recipe for the "discarded" sourdough.
I'll get one done soon as I can Douglas, thanks for the comment.
John, thank you so much for this explanation. Much straight forward than others I had tried. I have a couple of questions: It's been two days, and my started has bubbles, and smells good; it has grown a bit, but not as much as in your video. Should I wait longer to transfer to the fridge? Do I need to see that it's size increases a lot? - My second question is about the feeding: do I return the sourdough straight into the fridge after feeding it, or should I let it first rise at room temperature? - THANK YOU!
Hi Rebeca, I would put it in the fridge now. Also when you feed it, it's ok to put it straight back. Hope that helps. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
Hi John, greetings from the North
east. I have finally made all your sourdough recipes, made so easy by your very clear and precise instructions, thank you. Would you consider doing a video on a sourdough pizza base? Thanks again,
I'm working on it Soux, thanks for watching.
Hi John, when is the starter ready to use for the bread ? Before I add the 300 gms flour + 300 gms water and put in the fridge, after adding this or a week after adding this, before the next feed? I have just today added the 300 gms flour + water and was wondering when I could now use it to make your bread in part 2 of this video. Thanks in advance for your attention and response.
Yes you can use it at anytime once it has been established Yvonne.
Thank you John.
I followed your directions exactly and now have a beautiful, bubbly starter! This was my third and maybe last try using other people's directions. Thank you so much! I've named my starter John in your honor.
Also, can future feeds be done with all purpose flour instead of the more expensive bread (strong) flour?
Thanks Joanne, John the starter 😊👍😉. Yes you can use plain flour for the feeds. Thanks for watching my friend much appreciated, Here is my latest bread video for you to try Honey & Oatmeal rolls profoodhomemade.com/honey-and-oatmeal-rolls/
Hello John, thank you for your recipes. I have made your baguettes a lot and they always come out fantatsic! I just have a question about the sourdough starter. I have followed all your steps and I am confused right at the end. After I feed the starter 300g flour and 300g water (this is the very initial making of the starter itself and not a weekly feed) do I simply add it straight into the fridge? Or do I need to let it grow outside of the fridge for some time before putting it in the fridge? I ask because I followed your recipe perfectly but at the final stage, your video doesn't explain whether it should sit out for a little bit longer or go straight in the fridge. It's been in the fridge for 2 days and hasn't really grown. It also had a yoghurt smell beforehand, not a beer smell. Will it grow in the fridge or should i let it double in size outside the fridge and then add it back? Thanks
Hi Christopher, yes pop it straight in the fridge once the process is completed. Also it can take a little while for the sourdough to activate.
Hi John. Thank you for your wonderful recipes. I've started your sourdough starter and wanted to clarify something. After you add 300g water and 300g flour for the final starter do you put this in the fridge straight away or leave it out on the bench to grow a bit? I've put it in the fridge but not sure whether this retards the growth and would take longer to use. Will it grow in the fridge or stay close to the level after adding 300g water and flour? Can I use this in 2-3 days for your sourdough Ciabatta recipe? Thank you. Cheers
It goes and grows in the fridge, only slower. Give it a couple of days before putting it to work.
What size container works best for this starter recipe? Thanks for the video!
Any size you like, it's not important.