The 5 Feeding Rule : How to save your sourdough starter
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- Опубліковано 10 вер 2024
- This video describes an innovative approach for removing unwanted items from your sourdough starter. Sourdough bakers occasionally add the wrong contents to their starter, such as the wrong flour or chlorinated water, and many bakers end up throwing away their starter.
This video demonstrates an innovative approach to removing 99%+ of the unwanted materials from your starter without disturbing your yeast and lactic acid bacteria population.
This video is an excerpt from "50 Ways to Kill Your Starter," an education and humorous video exploring all the ways people accidentally kill their sourdough starter, and many creative ways to salvage a starter that has been compromised.
If you enjoy this video, please subscribe to my channel, The Sourdough Journey.
Thank you!
Tom Cucuzza
The Sourdough Journey
Cleveland, OH
Great video! I just goes to show that nobody has a 200-year old starter. Nope, no way. Every time you feed it, every time you take out what you need for your recipe, there's less and less of the original starter.
Exactly. The yeast and bacteria is still reproducing as you discard each day, so it is conceivable that the strain has a 200 year old lineage, but the actual contents of any starter are very, very “young.” And I believe the average lifespan of an individual yeast cell is only two weeks.
@@thesourdoughjourney On the topic of saving your starter, I'll ask a question here and if you think it derails the conversation too much, just let me know and I'll remove it. I had a starter that I was using regularly. After taking what I needed for my recipe, I was left with I think around 50g in the jar. I didn't have the same mix of flour (I think it was bread and rye that I was using, it probably doesn't matter) so I fed it what I had, which was all-purpose plus whole wheat of unknown age because it came from the bottom of a bin at a bulk product store (with the shortages, there was nothing left anywhere else). The starter never came back up to life, not after the first feeding, and certainly still not a week later. I ended up throwing it away, it smelled really bad, another call for my backup. Somebody said that the starter had been "shocked", or that it went into "anaerobic state" or something like that. I don't even know what that means. Is it really possible to kill a starter by feeding it a different kind of flour? Should have I proceeded differently, say feeding it just a few grams at a time until it got used to the new flour? Or do you think the flour may have been bad? Or something else? I'd like to avoid the same situation in the future. Thanks!
I have not heard of that. Starters do react differently to different starter, but usually they just take more time to digest the whole grains (and sometimes need more water). Using all-purpose flour is similar to feeding your starter pure sugar. Using whole wheat is like giving it a high fiber cereal to eat. It is also possible for whole grain flours to go rancid, but I have not heard of this killing a starter.
@@thesourdoughjourney Thanks!
Very interesting demo!
Imagine if we discarded 2/3 of our bad habits every week! In 5 weeks we would be almost perfect!
Thanks! Yes, that is a good idea. 😀
I wouldn't worry if I accidentally mixed rye flour into the mix. Your starter will love it! Rye is strong fuel for your starter. I just have a hard time getting it lately, or I would regularly use it in the mix. Your starter needs nutrients just like we do.
Yes, rye is good.
This was awesome! 👍🏻
Thank you.
I am still using the starter I made when I began baking bread…well over 15 years go…however I have not made sourdough bread in about 5 years …but still have the original starter …I divided it into several batches though and left them all on the fridge. To make a long story short …I have had batches that had lotsa hooch and and a couple that had mould on the side of the container …I have on many occasions left batches unattended in the fridge fora year , poured off the hooch, scraped off the top layer of ugly stuff and spooned out the little starter from underneath …then proceeded to feed and always with success …producing a good and healthy starter…I did this just a couple days ago with an ugly batch then saw for the first time these videos …so am wondering ….when he says “ throw I away !”….
If it’s actually moldy, it’s not recommended to keep it. Everything else, it can recover from. But mold can by dangerous to one’s health.
I’ve watched a few of your videos and they are great! Long but great! Very informative. I’m new to sourdough and still soaking up all that I can learn. At the same time I’m a slow learner so I need stuff dumbed down. My question is about feedings and the fridge. Could I do the same procedures but in the fridge? My starter stays active in the fridge it just takes a lot longer. Wouldn’t that be a benefit? Less fuss and flour? Maybe this question will help me. When making the levain does it matter at what point to get it? Meaning there’s a process for feeding but what about the levain? I’m thinking that it doesn’t matter but then at the same time I do.🤦🏻♀️ Hope I’m asking right.
Yes, I don’t have a video on maintaining your starter in the fridge but it is a very common method. thesourdoughjourney.com/faq-starter-maintenance/