I've never had issues with using a metal spoon. Although I have heard that you should avoid using any reactive metals like aluminum or copper. Stainless steel should be ok though!
When making a new sourdough starter from scratch, it needs to be fed multiple times before it’s strong enough to use. So you need to discard some starter at each feeding to keep it at a manageable size. Also, discarding keeps too much acid from building up in your starter, which could damage the wild yeasts inside. However, once your starter is active and mature, you can use the ‘discard’ to make bread with. Hope this helps !
@@barbarabohannon3089yes because as the video shows, in the early stages of the 6 day period, the wild yeast IS active but the bacteria may outnumber the yeast, so the acidity slows the yeast as evidenced by the part of the video where she shows the starter volume shrinks after growing. Her criteria is to observe enough yeast reproduction after several feedings, that the bacterial action and resultant acidity no longer overwhelms the yeast growth. Thus she knows the yeast to bacteria ratio is enough to promote proper yeast growth during dough proofing while retaining enough bacterial acidity to provide that wonderful sourdough flavor.
This is the most precise and clear and exact instructions ever! you left no detail unexplained! thank you!
Glad this video was helpful for you! ☺
Very nice and clear explained soon I will make that 😊👍
Thanks ! Hope it goes well 😊
Awesome tutorial. Thank you.
Thank you! 💜
I heard you aren’t supposed to use metal spoons
I've never had issues with using a metal spoon. Although I have heard that you should avoid using any reactive metals like aluminum or copper. Stainless steel should be ok though!
Why discard? Don't understand
When making a new sourdough starter from scratch, it needs to be fed multiple times before it’s strong enough to use. So you need to discard some starter at each feeding to keep it at a manageable size. Also, discarding keeps too much acid from building up in your starter, which could damage the wild yeasts inside. However, once your starter is active and mature, you can use the ‘discard’ to make bread with. Hope this helps !
Is it really necessary to discard ?
@@barbarabohannon3089yes because as the video shows, in the early stages of the 6 day period, the wild yeast IS active but the bacteria may outnumber the yeast, so the acidity slows the yeast as evidenced by the part of the video where she shows the starter volume shrinks after growing. Her criteria is to observe enough yeast reproduction after several feedings, that the bacterial action and resultant acidity no longer overwhelms the yeast growth. Thus she knows the yeast to bacteria ratio is enough to promote proper yeast growth during dough proofing while retaining enough bacterial acidity to provide that wonderful sourdough flavor.