The Sourdough Starter LIFE CYCLE Explained

[@GrantBakes]

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[@lindagordon2955]

My experience is that you can use your starter at any stage because when you put your starter in the bread dough, you are actually feeding your starter. So it will work perfectly every time. You can use your starter right from the refrigerator. Granted, your bread dough may take a little longer to rise, but with the longer rise time, your bread dough is developing amazing flavor. Just my experience.

[@GrantBakes]

I agree with you, in theory, but that it will definitely take longer if you use unfed starter directly from the fridge.

[@utahdan231]

I wouldn’t say a starter from fridge works the same. It failed a few times in my case. Now I feed it and my 50% whole grain bread raises high.

[@karthiktadepalli7560]

​​@@GrantBakesit's hardly longer if you account for the time you take to feed the starter. I mix mine at 7 pm with unfed starter and the bulk fermentation is done at any point in the morning of the next day which is way more convenient for baking than a shorter schedule that requires me to wake up earlier
Edit: forgot to add that I use 3-4% of unfed starter, timings would be very different with a different % of starter

[@karthiktadepalli7560]

​@@utahdan231failed how? You definitely need to be more careful with the bulk rise if you use unfed starter, and be patient and wait for it to almost double in size. So in that sense it's not as straightforward. But if you mean unfed starter doesn't ferment the bread, that's definitely wrong

[@lindagordon2955]

@karthiktadepalli7560 I agree. I've never had a fail. Just be patient.

[@slurpyproductions4173]

Great explanation of the life of a starter...found it fun to see the many different drinks you consume. :)

[@barrychambers4047]

Interestingly enough, Tartine Bread uses the starter at only a 20-30% rise in volume. I often use the starter after it's fallen 20-30%. They all work, and will work well.

[@formealyour]

thank you for this! I made my first sourdough starter with your videos as my guide and it's going so well for me! I'm new to this hobby but can say you are legit

[@susanbeal4322]

Really great video Grant… thanks so much for clarify peak time and when you can use …
Have a wonderful weekend! 6:24

[@doraharrison1642]

Great info, thank you Grant, Have a great Memorial Day weekend.

[@sevasweets7856]

Very informative! Thank you!!

[@PatTrabucco]

Great video many thanks

[@ihus9950]

Thanks Grant, 👍🏻

[@barrychambers4047]

Interestingly enough, Tartine Bread uses the starter at only 20-30% rise. I often won't use the starter until it's fallen by 20-30%. It all seems to work. Tartine Bread is after less sour so they catch it while it's still young.

[@GrantBakes]

Yes, there’s so much of a window when you can use it.

[@Emma-wx4we]

My bread usually goes south during the bulk fermentation in the fridge. Is my fridge's temperature too cold? (5 °C)

[@kathydean6491]

Great informative video, thank you. What is the longest period a starter can be left in the fridge before it completely 'dies'?

[@grantpipkorn6232]

I have held mine for 8 weeks in the fridge. It survived great and healthy. I am now going for 12 weeks. Next I will try to freeze it for 6 months. That will take place from August till January.

[@kathydean6491]

Thank you

[@LibbyKautz]

I left a starter alone in the fridge for 8 months during a busy time of life. Didn't look that great, but it revived in just a day and the next day made the best sourdough it had yet! My first time having a sourdough turn out with an even and soft crumb.
It's been almost 2 years now since then though and it has remained unused and unfed in the fridge that entire time haha, so idk how it's doing now. I moved out and made a new starter recently.

[@CatTales306]

You took 25 g of starter out of the fridge, so is it ok to feed it right away or should I wait for it to be warm

[@beverlea1961]

Hi Greg. Question about oven temperature. In previous video you state cook 500f or 260c. Problem I have is my oven maximum temperature is 250c. Any tips please? Loving your videos. I’ve just made my first ever sourdough starter with your help. 😀. Thankyou

[@silvermoon3486]

Thank you 😊❤👍🏼

[@Junethird2006]

Does it take longer to rise if you feed it more?

[@marcrichardson346]

All of my starters eventually become overwhelmed by the lactic acid producing bacteria. They start out with a good balance of yeast and bacteria but within weeks the bacteria take over. Do you know of any cure for this?

[@schmellen88]

Wait you have a can of yellow bubbly in one hand and a bottle of orange bubbly in the other. You must be very thirsty! PS thanks for the vid!

[@GrantBakes]

Haha you caught it! There were even more drinks than that. 😂

[@schmellen88]

@@GrantBakes Do I win a loaf of sourdough bread?!

[@frickjonota2298]

Hey new video😊

[@frickjonota2298]

Btw thanks for the information because I thought the starter will fall in like a few minutes after it's peak and I feed it every 11pm and make sourdough at 8am but I can now feed it at 10pm

[@beverlea1961]

Hi. I started my rye starter a week ago. The last few days it now rises and falls but does not float in water. I have done this when it has risen. Last couple of days it has risen over double with lots of bubbles and stayed there over 12 hours! 🤷‍♀️. Tried at all stages of the rise and still no float in water. Can anyone advise please.

[@GrantBakes]

Hi! Sometimes rye starter doesn’t float because the air gets knocked out. As long as your starter is doubling in size it should work fine 👍🏻😊

[@beverlea1961]

Thank you 😊