lol... Pets, kids, sourdough, kombucha. I call them all my pets. I've been doing sourdough for about nine months now. I do NOT miss store bought bread and certainly don't miss processed foods! My family has never been healthier. I love Nourishing Traditions!
I bake bread at least once a week. Sometimes I make pancakes. I can't wait for winter so I can start baking even more, now that I'm more comfortable using sourdough.
I’m excited to start learning how to bake sourdough bread (that I trust) and some sourdough rolls and maybe some yummy pastries that fit with my whole food diet :)
marisa can you do more nourishing traditions videos and have a practical method for working mums that commute that dont have time to feed starter everyday
You don’t have to feed your starter everyday! I leave mine out for days without being fed and it’s fine. If you aren’t gonna use your starter for a while just shove it in the fridge :) and feed it like 1x every two weeks.
Marisa thank you so much for this video! I’ve seen many that say you need to throw out half before adding to it again. If I keep adding to it and not throwing any away for 7 days would I need a half gallon jar to hold all that starter in?
I have a few quick questions! -What are your thoughts on einkorn? -When you say filtered water, would distilled water from the store work? -When you feed it each day, do you always add 1 cup, or can you add 1/4 cup (and then decrease the amount of water)? -If you were to guess, what would you say the ratio of flour to water is? Like maybe a 3:2 flour to water ratio each time you feed it? Sorry for the bombardment of questions. Anyways, I love your content and I am trying to help my family eat healthier! This is definitely a great start since they love their carbs, and at least I can increase the quality of the carbs! Thanks as always. Have a great day/night :)
Thank you so much! I think einkorn is a great heirloom grain! I mean filtered water from our Berkey. If you're getting water from the store, I'd used filtered water instead of distilled. When I feed it each day after it is established, I feed about 1/4 cup flour and enough water to make thick pancake batter consistency. :)
It's best to use rye when making the starter, but afterwards you can change to another flour. Whole grains have more nutrition than white, but whatever flour you end up using will be easier to digest when soured :)
Since this would be creating a starter from scratch, I don't think it would work to shorten the time. It has to have enough time to grow strong enough. Maybe just plan to start again when you're back in town :)
Great question! And wow, that's brave to keep it so cool :) I would try to find a warm spot somewhere, maybe the top of the fridge, or near a lamp. Otherwise, you can just factor in longer time for a slower acting starter at a cooler temp. I'm sure people in times past made it work in a similar way :)
*Hi! I have some questions. I don't know why the sourdough starter seems so confusing to me lol. So when you first make your starter and continue to feed it, do you always leave some behind to continue to feed? Does it go bad? Also is a sourdough starter on the Weston price diet? If so, what kind of flour is recommend? Thank you!*
Great questions! That's right, you leave some behind to feed each new batch. The yeasts and bacteria keep it from going bad. Yes, sourdough is definitely in a Weston A. Price style diet. The healthiest populations that Dr. Price visited who ate grains ate them soured or fermented (sourdough). Fermenting grains makes them easier to digest, unlocks the nutrients and makes them more available, and deactivates the anti nutrients. Dr. Price saw people who ate rye and other grains. In general, it's recommended to stick to heritage type grains, like rye, spelt, einkorn, rather than modern hybridized wheat. Hope that helps!
I'm not sure, I usually aim to make 3 quarts, which is what this recipe will make if you follow it through. I don't measure the water, since the amount varies depending on the flour. I just eyeball it to get the mixture to the right consistency :)
Just a few questions... You feed it every day for 7 days.. 1 cup a day... Do you not discard until after the 7 days? That's a big bowl! Lol After 7 days, I can bake! You measure out what's needed.. And feed 1/4c + water to continue growing.. Right? Do I have to discard or can I keep feeding and just cook every few days? I'm going to go watch your discard recipe video. If I start it in rye... How could I use einkorn or another flour for a recipe? Thank you for your content, you've been helpful!!
Thanks! I will discard if I need to, I don't always, it depends what I'm making. Yes, feed it more flour and water to keep it alive once you've taken what you need. You can switch to other flours :)
Not when you're building it up for the first time. This is the process to create a starter. I just use a big bowl for this. After it's established, then you'll discard as needed :)
What are you excited to start making with sourdough?
Rolls or buns! Yum!!
Pancake😊😊😊
lol...
Pets, kids, sourdough, kombucha. I call them all my pets.
I've been doing sourdough for about nine months now. I do NOT miss store bought bread and certainly don't miss processed foods! My family has never been healthier. I love Nourishing Traditions!
I bake bread at least once a week. Sometimes I make pancakes. I can't wait for winter so I can start baking even more, now that I'm more comfortable using sourdough.
This was really helpful! It is easier than I thought! Thanks for the great explanation. ❤
would love to see a video on which grain mill you use and how to use it! :)
Okay, wonderful idea! I will add that to my list of videos to do :) Thank you!
@@bumblebeeapothecary Thank you!!
@BumblebeeApothecary did you do a video on this? 🙂
I’m excited to start learning how to bake sourdough bread (that I trust) and some sourdough rolls and maybe some yummy pastries that fit with my whole food diet :)
Wonderful! :)
I'm new to making bread. So, I'm excited about making just about anything.
Wonderful! I'm glad you're here :)
marisa can you do more nourishing traditions videos and have a practical method for working mums that commute that dont have time to feed starter everyday
You don’t have to feed your starter everyday! I leave mine out for days without being fed and it’s fine. If you aren’t gonna use your starter for a while just shove it in the fridge :) and feed it like 1x every two weeks.
Just started my sourdough starter on the counter, looking forward to your bread video!!!! :)
Oh wonderful! I'm actually working on making that video this week :)
@@bumblebeeapothecary Yipee! :)
What are your thoughts on buckwheat flour?
Just curious…..why rye? Would love to see a video on making rye bread! Can you use that for hamburger buns too?
What about heritage wheat? Hard red, hard white & soft white?
Thank you for sharing your process! I have found this video to be extremely helpful. What type of grain mill do you use?
Thank you! It is a whisper mill :)
Thank you for sharing this!
Curious as to why you don’t remove some of the starter each time you feed it. Or did I miss something :) thank you
Sometimes I do, but sometimes I let it accumulate, like when I need a lot for a recipe :)
Marisa thank you so much for this video! I’ve seen many that say you need to throw out half before adding to it again. If I keep adding to it and not throwing any away for 7 days would I need a half gallon jar to hold all that starter in?
No, just a large mixing bowl :)
@@bumblebeeapothecary Ok thank you! 😊
I have a few quick questions!
-What are your thoughts on einkorn?
-When you say filtered water, would distilled water from the store work?
-When you feed it each day, do you always add 1 cup, or can you add 1/4 cup (and then decrease the amount of water)?
-If you were to guess, what would you say the ratio of flour to water is? Like maybe a 3:2 flour to water ratio each time you feed it?
Sorry for the bombardment of questions.
Anyways, I love your content and I am trying to help my family eat healthier! This is definitely a great start since they love their carbs, and at least I can increase the quality of the carbs!
Thanks as always. Have a great day/night :)
Thank you so much! I think einkorn is a great heirloom grain! I mean filtered water from our Berkey. If you're getting water from the store, I'd used filtered water instead of distilled. When I feed it each day after it is established, I feed about 1/4 cup flour and enough water to make thick pancake batter consistency. :)
@@bumblebeeapothecary Thanks again!
is it possible to use any type of flour? will we still be able to reap the health benefits if using unbleached flour?
It's best to use rye when making the starter, but afterwards you can change to another flour. Whole grains have more nutrition than white, but whatever flour you end up using will be easier to digest when soured :)
@@bumblebeeapothecary thank you
How do you grind the flour inexpensively
I have a grain mill :) ua-cam.com/video/tyX5bXUHeaM/v-deo.html
How to make rye flour at home???
I’m new to bread making and want to know if I can shorten the starter to 6 days? I’m heading out of town and did not time this well!
Since this would be creating a starter from scratch, I don't think it would work to shorten the time. It has to have enough time to grow strong enough. Maybe just plan to start again when you're back in town :)
How can I make a sourdough starter in the winter? We have a big house and it never goes above 60-62 degrees F in our home. Thanks.
Great question! And wow, that's brave to keep it so cool :) I would try to find a warm spot somewhere, maybe the top of the fridge, or near a lamp. Otherwise, you can just factor in longer time for a slower acting starter at a cooler temp. I'm sure people in times past made it work in a similar way :)
What do I do if it’s not as bubbly as yours? Do I need to through through the whole thing away? Or just scoop some
Out?
It just needs to be fed more often :)
Can you make a lot of bread and freeze it when using this sourdough starter?
Yes! Sourdough bread freezes beautifully :)
If you sprout your grain before grinding it it gets rid of that phytic acid.
That's true! I sometimes use sprouted flour. For this recipe I'm just following the Nourishing Traditions recipe as written :)
Can you use einkorn to make bread etc too?
Yes you can!
*Hi! I have some questions. I don't know why the sourdough starter seems so confusing to me lol. So when you first make your starter and continue to feed it, do you always leave some behind to continue to feed? Does it go bad? Also is a sourdough starter on the Weston price diet? If so, what kind of flour is recommend? Thank you!*
Great questions! That's right, you leave some behind to feed each new batch. The yeasts and bacteria keep it from going bad. Yes, sourdough is definitely in a Weston A. Price style diet. The healthiest populations that Dr. Price visited who ate grains ate them soured or fermented (sourdough). Fermenting grains makes them easier to digest, unlocks the nutrients and makes them more available, and deactivates the anti nutrients. Dr. Price saw people who ate rye and other grains. In general, it's recommended to stick to heritage type grains, like rye, spelt, einkorn, rather than modern hybridized wheat. Hope that helps!
Thank you so much for the reply! I can't wait to try it! 💕
How many cups of flour does it take to make two quarts of starter? How many cups of water did you use?
I'm not sure, I usually aim to make 3 quarts, which is what this recipe will make if you follow it through. I don't measure the water, since the amount varies depending on the flour. I just eyeball it to get the mixture to the right consistency :)
Just a few questions...
You feed it every day for 7 days.. 1 cup a day... Do you not discard until after the 7 days? That's a big bowl! Lol
After 7 days, I can bake! You measure out what's needed.. And feed 1/4c + water to continue growing.. Right? Do I have to discard or can I keep feeding and just cook every few days? I'm going to go watch your discard recipe video.
If I start it in rye... How could I use einkorn or another flour for a recipe?
Thank you for your content, you've been helpful!!
Thanks! I will discard if I need to, I don't always, it depends what I'm making. Yes, feed it more flour and water to keep it alive once you've taken what you need. You can switch to other flours :)
If I do that everyday for seven days then I will end up with a huge amount. Do you pour off a certain amount everyday?
Not when you're building it up for the first time. This is the process to create a starter. I just use a big bowl for this. After it's established, then you'll discard as needed :)
Do you buy your whole rye from Azure?
Yes I do!