Visit www.youtube.com/@thesourdoughjourney for full instructions and more details regarding establishing a sourdough starter from scratch and how to read your starter.
Thank you for showing your process . This reminds me of my organic chemistry class project . I made moonshine for my class project . Only in Alabama can you have a moonshine still in class lol
I, too, am creating a sourdough starter. I started mine on December 18, 2024. I know about the UA-cam videos you speak of and have watched many of his videos. Mine had a false rise on day 3, then it went on vacation for Christmas. It came back on day 9 and gave me the first real rise. It has doubled or more every day since then. I use unbleached organic all purpose flour and spring water, discard down to 25g and feed once a day (1:1:1). I think the whole wheat and einkorn are heavier so that's probably why yours isn't rising as quickly. Also, 1:1:1 will rise faster than 1:2:2. Just so you know, you can have a starter that doesn't have einkorn and you would use einkorn when you mix the dough for eincorn bread. I've attempted to make bread 3 times (plus the one I'm working on right now). I still have yet to make one that I'm happy with. It is truly a personal journey to find out what works for you. Don't give up unless you get mold and need to throw it out. Stay the course and trust the process. Happy baking!
What a great video!!! Thank you! Since einkorn flour is “the wheat of our ancestors” and many of them used a sourdough starter, it makes sense to me that it should be possible to have an einkorn starter and be able to make good food with it
I started one for the very first time two days ago. Using regular white flour. Just removed half and fed it this afternoon. I’m in Michigan and I keep my house pretty cool. I had to put mine in my bedroom closet😅just to keep it warm enough. So far so good.
The instructions to "discard half" is correct the first time but after the first discard, it's wrong. Are you using a scale or measuring cups to measure?
Hey, could you try to cook wild rice in the mini rice cooker to see if it works? I can only find recipes with mixed wild and brown rice, not the real stuff from Minnesota.
In my experience of making and keeping a sourdough starter, I learned that when making the initial started, it isn't supposed to be tightly covered. I made a started and used a bit of cheesecloth to cover it. It only took a week and was good to go. After that, I kept it in the refrigerator, tightly covered, until ready to use again, feeding as needed. I accidentally let it die when I was working too much and forgot about it.
Visit www.youtube.com/@thesourdoughjourney
for full instructions and more details regarding establishing a sourdough starter from scratch and how to read your starter.
Thank you for 30 minutes and 9 seconds of normal. No news, war, politics, weird drones or flashing lights. It has refreshed me!
You have the patience of a Saint. I could never do this.
It's crazy and amazing 😂
Wow you have a lot of patience 😂and I like how you say jar😂
Wow, this takes a huge amount of patience!
Thank you for showing your process . This reminds me of my organic chemistry class project . I made moonshine for my class project . Only in Alabama can you have a moonshine still in class lol
😮 😂😂😂
I, too, am creating a sourdough starter. I started mine on December 18, 2024. I know about the UA-cam videos you speak of and have watched many of his videos. Mine had a false rise on day 3, then it went on vacation for Christmas. It came back on day 9 and gave me the first real rise. It has doubled or more every day since then. I use unbleached organic all purpose flour and spring water, discard down to 25g and feed once a day (1:1:1). I think the whole wheat and einkorn are heavier so that's probably why yours isn't rising as quickly. Also, 1:1:1 will rise faster than 1:2:2. Just so you know, you can have a starter that doesn't have einkorn and you would use einkorn when you mix the dough for eincorn bread. I've attempted to make bread 3 times (plus the one I'm working on right now). I still have yet to make one that I'm happy with. It is truly a personal journey to find out what works for you. Don't give up unless you get mold and need to throw it out. Stay the course and trust the process. Happy baking!
What a great video!!! Thank you!
Since einkorn flour is “the wheat of our ancestors” and many of them used a sourdough starter, it makes sense to me that it should be possible to have an einkorn starter and be able to make good food with it
Connecticut here
I started one for the very first time two days ago. Using regular white flour. Just removed half and fed it this afternoon. I’m in Michigan and I keep my house pretty cool. I had to put mine in my bedroom closet😅just to keep it warm enough. So far so good.
The instructions to "discard half" is correct the first time but after the first discard, it's wrong. Are you using a scale or measuring cups to measure?
Good luck!
Hey, could you try to cook wild rice in the mini rice cooker to see if it works? I can only find recipes with mixed wild and brown rice, not the real stuff from Minnesota.
There seems to be a gazillion ways to make sourdough starter.😂
I hope all of our works out well.
unfortunately, none of the other gazillion ways ever worked for me. 🤣
We haven’t seen any cooking lately in the Dash air fryer. Can you make some new videos? Thanks!
In my experience of making and keeping a sourdough starter, I learned that when making the initial started, it isn't supposed to be tightly covered. I made a started and used a bit of cheesecloth to cover it. It only took a week and was good to go. After that, I kept it in the refrigerator, tightly covered, until ready to use again, feeding as needed. I accidentally let it die when I was working too much and forgot about it.
I would definitely suggest watching Sourdough Journey. He teaches the exact science of sourdough and sourdough starter.
@@CounterCooking I'll look into that. Thanks
Why do you need sourdough starter ?
to make baked goods without having to use yeast. Also, because sourdough products are much easier on digestion and better for the gut microbiome.
That was scary to watch.
why would it be scary?