Thanks for watching! If you want to make your very own starter with just flour, water, and air, check out this video! kzitem.info/news/bejne/zoWjnIOFgWR5q6w
@carinrichardson
4 жыл бұрын
Where did you find that jar,? I need something that size
@brendahamilton6491
4 жыл бұрын
Carin Richardson I got mine from pickle jars at Walmart
@trulylynn9941
2 жыл бұрын
Is everything in your homestead cook book regarding sour dough?
@mrsrn9907
4 жыл бұрын
I’ve been baking with a starter for over 5 years. So I don’t waste (discard) anything, I start with only 10-20 grams and feed 1:1:1 with that amount. Then I keep adding until I have enough to bake (setting aside ~20 gms in the refridgerator for future baking). It’s a great method so I don’t need to discard or use the discard in other recipies I never intended to bake in the first place. Excellent videos!
@SparkyOne549
4 жыл бұрын
Me too!
@lindawilson3071
4 жыл бұрын
I don’t understand ur measurements 1:1:1 10-20 grams please use us measurements, I’m very interested in how not to disguard
@WootTootZoot
4 жыл бұрын
@@lindawilson3071 You really should get a kitchen scale and weigh the ingredients. Most electronic scales have ounces and grams, so you can learn the system, it's really quite easy. You can convert to ounces, but once you learn to use grams, measurement by weight are more precise. Hey, if I can do it, anyone can. But I use 30 grams whole wheat flour, 30 grams, unbleached white, 60 grams warm water. (30 grams is just about one ounce)
@lindawilson3071
4 жыл бұрын
Actually I do have a kitchen scale eight years ago I went through culinary school baking program , two and a half years we used a scale . Sense I packed it away and don’t use those measurements any more but better find it.
@lindawilson3071
4 жыл бұрын
Thankyou for the American measurements. Something to think about if I had trouble figuring out what you meant with my background many other people in this country have problems with metric. You could give both measurements.
@carolinebarrett4736
4 жыл бұрын
I made a huge sourdough loaf on day 8 of my first starter...it turned out beautifully , (it got far bigger than any of the bakers yeast loaves I've made ) I'll never have any other bread after it. ..so good 😆😆
@RoadhogRNA
4 жыл бұрын
Thank you so much for your videos, we have been bread making fools while hiding from the Covid. Your recipes are really easy and have helped an old married couple who never made bread have a really good time. Great Video!!!
@jenns6063
4 жыл бұрын
Super helpful tip: We trained our children (and ourselves!) that BEFORE you EVER turn the oven on, you open it up and make sure it's empty! This way, there is NEVER burned anything!!! Likewise, before you take your food out, you TURN THE OVEN OFF. I was tired of finding my oven still on, hours after dinner because I inadvertently left it on! Both of these tricks work wonderful and there has been no more oven accidents!
@Stephanie-et3fr
4 жыл бұрын
Great tip! I am in the habit of always removing my oven knob when I turn my oven off. It is an instant reminder to check inside the oven.
@mobile_noble4026
4 жыл бұрын
I did the water on the counter and that was the trick! Plus I always keep my container of starter on a cork pad ( a oven hot pad) to keep it off the cold marble counter top! By the way I LOVE your sourdough crackers with the discard. (Honey, lime, chipotle, rock salt was a mixture my grandson wanted to try)
@shermdog6969
4 жыл бұрын
I never discard. I just feed it everyday with flour and water. I discard by using it.😀
@nbenefiel
Ай бұрын
I bake almost daily as well. What flour do you use?
@tburbank1
4 жыл бұрын
I wrap my starter in a towel since it’s a chemical reaction that produces heat... my starter loves it 😊
@joesqudy
Жыл бұрын
I have watched many videos on starter, and I love your no-nonsense approach tips that just makes sense. I have not heard many of these from anyone else who is putting videos out there. Thanks for the tips I will surely try them.
@Kyarrix
4 жыл бұрын
This is the best video on this topic that I have seen. New subscriber! You explain things well and your home is real and beautiful and lived in. I wish I had found you sooner but I'm looking forward to learning from you and making better bread. I'm going to share this to everyone I know is interested in this. Thank you.
@barbaragoss6177
4 жыл бұрын
I use an organic Rye starter and it's brilliant!
@carolinebarrett4736
4 жыл бұрын
Same 😆 made my first loaf on day 8. ..zero problems...loads of big bubbles , chewy crust etc ...well proud of myself 😆
@meenha1976
4 жыл бұрын
Thank you for these lovely sourdough facts. I'm a newbie to starter. I made my first starter few weeks back. I had only bought a small tiny bag of wheat flour. I bought it maybe 6 months before. I looked at the expiry date, it had expired in December. I said, I'm not going to stores because of lockdown, so I used it. It was highly bubbly and active from day 3. On day 5, I didn't have the heart to throw away the discard, so I made 2 loaves, one in the bread machine and the other one in the oven. ******FAIL***** but my new pets (pigeons) hubby started feeding them a few days ago & now I got close to 30 hanging around twice a day. They were happy with the crumbly seeded bread. I just saw this video and realised why it was a fail, it was a baby starter, even though it looked highly active, it wouldn't have been ready for 3 weeks. Another mess up with that starter was, I ran out of the wheat flour, and rushed to a few stores, all the shelves were empty, people thought it was the end of the world and had stocked up their houses, so that they dont starve to death. So I asked hubby, I have this wheat, if I put it in the blender & make a powder, that is the wheat isn't it, he's like yeah. So I made it as thin as I could, but it was grainy, I think I killed my yeast at that point or the next 2 days, I fed it all purpose self raising flour, that might have been bleached, I dont know, I also few it my whole wheat aata, the one I make chappatis from, but my starter didn't look the same. Now I been out lately and people are not thinking of dying of starvation I saw 2 boxes of fine wheat flour so I took the last 2. I have not been able to find a small box of yeast for ages, all stores dont have them, I have made another starter, its day 4 today. My couple of questions for you are, if I need 3 weeks of it to start using, then should I skip the 7 day rule of the starter and leave it on y counter for 3 weeks and discard and feed for 3 weeks before putting it in fridge. In the meantime, like you said I'll make crackers, or a lovely video I saw last night on bagels. I love to see your farm and animals, the big house. What was on your jar that you have covered with a cloth? It reminded me of the mango pickles my aunt & my grandma used to make from our home grown mangoes. My uncle had about 30 chickens and 2 cockerels in our back huge garden. We had 3 gardens, one small section was used for vegetables.
@debraharding8007
8 ай бұрын
Hi even though this video is 3 yrs old you helped me with the tip for my starter would not float or double in size. I put in oven and it worked with light on. It grew and floats!!! Thank you so much, I'm so happy....
@lorisanford8515
4 жыл бұрын
I want to thank you ahead of time...I have watched your videos on sourdough starter and sourdough bread making, I'm to scared to start it I'm afraid I'm going to mess it up, but now after watching this video I believe I'm ready to start my starter and learn more hands on the world of sourdough :O) Thanks to you !
@randomthatsme1
4 жыл бұрын
Just made my first sour dough bread yesterday using your recipe. All around really proud of myself. Have a few things to fix but it was still tasty. I left my dough to rise about 18 hours covered and I believe that was my downfall. A crust had formed over the dough. Next time I’ll leave it just overnight. I also don’t think I gave it enough time for the second rising. Should’ve done more than three hours. The bread came out rather dense and it didn’t brown at all (which I believe is due to me using too much flour in the proofing basket). Really motivated to perfect this and continue this sour dough bread journey. Thank you for your videos. 😊
@n.s.7223
4 жыл бұрын
Next time, cover your pan where the dough is rising in with a damp towel cloth or some plastic wrap (oil the wrap so that it won't stick to your dough). Also, you are looking for a quite sticky dough. Maybe it will come out less dense.
@jpeood32
4 жыл бұрын
i keep my starter in the microwave above my stove-top. I keep the light on low setting and it just perks away. Maybe someone already mentioned this, i have read the comments, definitely do the water thing for the chlorine. Also, I never throw out my extra started, I just fire up the grill at breakfast or whatever and make dollar size pancakes, a crumpet of sorts, let it cook on one side, med until all the bubbles have popped on the top side, then flip, if you flip to soon, you may get a soggy crumpet without holes to fill up with butter, jam, syrup, whatever is your fav addiction, Nutella?
@Kyarrix
4 жыл бұрын
What do you add to the starter that you are cooking with instead of discarding? Or do you cook with it as is? I have felt very bad throwing out starter and I would love to have something to do with mine also. Thank you.
@dayve0085
4 жыл бұрын
@@Kyarrix As is, like a pancake with olive oil, add italian seasoning, butter, it's like an appetizer
@smallfootprint2961
4 жыл бұрын
@@Kyarrix ... I'm a newbie at making sd bread, etc, but wanted to say that I made a pancake with the starter I might have thrown out and it was wonderful. I didn't add any flour, etc. just as is.
@wendimurphy5008
4 жыл бұрын
So excited! My recipe book arrived yesterday!!
@theprairiehomestead
4 жыл бұрын
yay! happy cooking!
@MrRickburns
4 жыл бұрын
I'm in a chilly cabin in the Oauchita forest. I put my starter in the cold oven, then I boil water in a covered sauce pot and put the boiled water in the oven. Nice and warm in there and no worries of "cooking" my starter by accident.
@trs1481
2 жыл бұрын
Really helpful tips - thank you so much. My first ever Sourdough starter isn't doing anything after about eight days now but your video has given me hope and I will perservere 😃
@janswildlife9163
4 жыл бұрын
Great advice! Love the mess, nothing compared to when I bake though.
@suranahomestead278
4 жыл бұрын
Glad i found u my starter has been slowing down a bit and the idea to switch flour came to mind and then u came to the rescue thankyou
@tomevans4402
3 жыл бұрын
Day three of my starter. It looks good so far. I started it with wheat and rye then feeding all purpose. Great video
@MilahanPhilosophersCorner
2 жыл бұрын
Very helpful. Thank you.
@SweeTart77kkibble
4 жыл бұрын
So happy to have discovered your channel! Great support here. I am on day 5 and was feeling a little discouraged, but will not give up!
@warrenb9343
Жыл бұрын
Old vid, but good stuff Jill. I've been making sour dough for at least 20 years. A couple years ago, someone else bought flour and it wasn't my regular brand. My starter did nothing. I looked at the bag and they bought bleached flour. ARRRG. Fortunately we have whole wheat. I ground some to flour and fed the starter. It took a week, but I saved my starter. Also, I never discard starter. My starter stays in the fridge. I make bread each week. Pull the starter out the day before, feed it the morning of and by noon or 1 it's ready. Take what I need and back in the fridge 'till next week.
@WingerFam
4 жыл бұрын
Hi Jill! My starter is super fluffy thanks to your videos! Now I just need to perfect the bread situation... lol
@carolb.4837
4 жыл бұрын
Hi Jill from NE England! At last a sourdough starter that has worked ! What was I doing wrong........well this time I didn't put a lid on my jar, just a piece of gauze tied with an elastic band . And secondly I had a bottle of water sent over from my son who has a salt water aquarium. That perhaps needs explaining........before he puts special sea salt into new fresh water he has to run the fresh water through a very sophisticated filter system. The filter system takes everything out. As he reminded me our tap water has chlorine,fluoride and limestone! Without these my starter is alive and well. Thank you for you skill and common sense.
@alyssadoering1429
2 жыл бұрын
Day 9, only a few bubbles and no rise, feeding 1x1x1 and keeping it around 80°. I was getting frustrated but thanks for the tips, hopefully it helps get me going!!
@peterbathum2775
2 жыл бұрын
thanks for all your help. great channel
@muffindog3113
4 жыл бұрын
sometimes I set my starter or dough on a lukewarm waterbottle covered in a tea towel. i've got the coldest house on the planet.
@michelebarnes5530
4 жыл бұрын
This was so very helpful! Thank you!!
@lolam.9291
4 жыл бұрын
I am thinking about making a starter/levain to make sourdough bread and have been researching the subject through books, and online. You specifically stated to wait 2-3 weeks before using a starter to make bread. According to my resources, I am able to utilize the starter on the fifth day; and, yes, I would need to do the “float test” just prior... By the way, thanks for the tips!!!
@michelleslifeonrepeat
2 жыл бұрын
lol I love it, “eyeballs aren’t calibrated yet”
@mumfymag
4 жыл бұрын
I absolutely love the way you explain everything .Thank you so much :)
@cheyenne1095
4 жыл бұрын
I wanted to thank you so sincerely for this video. I just got done feeding mine and was feeling super down about it. Turns out, i’m doing things right! I just forget that it’s only a week old! after seeing your pictures of freshly fed started, I noticed that mine looks the same! It’s hard when you only have a the internet for reference, and the thumbnails of most starter videos show these insanely bubbly and aged starters and you can only wonder what you’ve done wrong. Even things down to seeing the sides of your jar as messy as mine made me feel like i’m on the right track. thank you so much for this
@shazmcuk
4 жыл бұрын
Cheyenne I’m the same! This is the first time I’ve heard anyone say ‘wait 3 weeks’ which is making LOTS of sense!
@bruceree1574
4 жыл бұрын
Cheyenne ... you do know not cleaning your starter jar is not a required method to doing it right, right? Personally I just think lazy maintenance is a bad fit for a kitchen and that’s a next level messy jar 😂
@TimTernet0
9 ай бұрын
Well Done! Thanks!
@legomojo
4 жыл бұрын
How do you feel about storing it in the fridge once its mature?
@hthbean
4 жыл бұрын
Where do you buy your wheat berries? And what brand of grain mill are you using?
@carinrichardson
4 жыл бұрын
I would also like to know this
@GailSetliff
4 жыл бұрын
Me too - I like that grain mill!
@JRNurse2013
2 жыл бұрын
I put my starter in my microwave with the door slightly cracked open so the light stays on. It makes a warm spot for rising dough and activating starter. It works great!
@margueritesp2525
4 жыл бұрын
HELPFUL TIP > Wrap your starter jar with a kitchen towel. Brief flashback...I got to day seven and my starter still wouldn't pass the float test and I started to freak out because I was seeing activity but never enough. I literally prayed and asked God why this wouldn't work (atheists don't freak, keep reading) and got the idea to feed again and wrap my jar with a kitchen towel overnight and it worked!!! I literally had to do a victory dance. This was my second starter and was getting super frustrated that something so simple was so hard. Like you said, although I thought my starter was in a warm location, it just wasn't warm enough. Try this trick and see if this helps. Good luck all! (Side note, I folded the sides of the towel so it didn't go passed the lid to allow gases to exchange and used the wall to prop the towel up and prevent it from falling.)
@franco634
4 жыл бұрын
Hi, two questions. First you say to let your dough rise (proof) for twelve hours in a warm spot. I let mine rise in the refrigerator for that period of time but never heard of allowing it to rise outside of the refrigerator for so long. Second question is this. My sourdough bread is wonderful and I work with a fairly high hydration but I do not seem to get the large airy crumb that you see in many videos. Any idea why? Thanks so much for this video. Very interesting and informative. Be well and stay safe.
@carolinebarrett4736
4 жыл бұрын
Good question. ..is it possible to over prove it? That would really piss me off after waiting 12 hrs for it 😆
@sarasorensen2650
4 жыл бұрын
Over proofing doesn't necessarily mean there is low crumb (no air pockets in the dough, not bubbly) but it does make for a dense loaf of active yeast bread.
@marandamartin9377
3 жыл бұрын
Have you ever made pancakes with your sourdough starter? A childhood favorite of mine. My mom's stater is over 40 years old. The night before, in a bowl add 1 cup of starter, add 2 1/2 cups of flour, 2 cups of warm water set over night. Next morning, put 1 cup of starter back then add 1/4 cup of milk, 2 tbs of oil, 1 tbs sugar and 2 eggs. They are like thin crepes. Amazing!
@Cherryhillgoods
3 жыл бұрын
she nailed it on the use the right flour and use the right water part
@jorgenieves4176
4 жыл бұрын
Thank you so much. Really good points and well explain.
@F9mhk
4 жыл бұрын
Where do I get they wheat berries mill? I just love it!
@starroquinn5130
4 жыл бұрын
Ditto! :) and Thank you!
@exoticaism
4 жыл бұрын
I will try this to try my starter because I have used your recipe twice and the bread have not grown so much and it’s super dense to the point where is really hard to cut it. I want to make the bread that is soft inside.
@KS-un3pi
4 жыл бұрын
I struggle with a super warm place. It usually rises great the first time. But after that I don't get much rise. I also am working with only a 24 hour period(Sat & Sun) that I can work on the bread. From feeding my starter to finishing the bread. Any advice is welcomed. P.S. We made your butternut squash pasta, maple glazed pork chops, and cinnamon apple pancake. They were all delicious!
@Susan.I
2 жыл бұрын
Love your videos!!
@rebeccascotland3289
4 жыл бұрын
I have a little different problem with the sourdough. I’ve only made a couple of batches, but the big problem is it disappears too quickly after it comes out of the oven.
@DaleBotterill
4 жыл бұрын
Same problem here. We adopted WHO advice: Test, Test Test. By the time we were finished testing, there wasn’t much loaf left!
@kelzbelz313
4 жыл бұрын
Double your batch. Sour dough freezes really well. I make sure my bread stays fully wrapped until it’s fully thawed so it doesn’t lose moisture
@allieshepherd7860
2 жыл бұрын
I have a very active starter, but it is thin. I'm going to try adding a little more flour to make it look as thick as yours. It seems that if the starter is thin, I am weighing the water weight in the starter, and not so much the flour weight.
@Gwenc22
4 жыл бұрын
I really enjoy your videos and can do attitude. Question one is what kind of wheat berries do you use? Question two is what sweater are you wearing because I may need one! Love it.
@rosefelice4925
4 жыл бұрын
Thanks to share 🙏🏻😍
@janirabrannigan
4 жыл бұрын
If you leave your starter on the counter, how often do you feed it? Daily? Also, is refrigerated starter, consider baby starter so you can’t use it right away? Thank you! 😎😍
@garudahk
4 жыл бұрын
I have the same question... You said you wait at least three weeks for the started to be matured... So how often do you feed it within these three weeks?
@itamari1144
4 жыл бұрын
The cold slows down the activity of the starter. If you're keeping your starter in the fridge you should take it out 2 days before you use it and leave it on your counter with a daily feeding. It will spring back to life.
@itamari1144
4 жыл бұрын
@@garudahk Preferably daily. They can be fickle and go bad if neglected.
@carlaevans14
4 жыл бұрын
Thought most tap water is treated with chloramine now, which takes weeks to dissipate, compared to chlorine which does.
@sebastianjust8508
4 жыл бұрын
Mono(chloramine) takes much longer than chlorine to kill most potentially harmful organisms. That's why it is usually used as secondary disinfectant. Getting rid of the primary disinfectant - chlorine - by letting it evaporate def. helps the baby starter
@eda7875
4 жыл бұрын
just use filtered water. done.
@GoodTimesHomestead
3 жыл бұрын
I love everything in this video.
@jessicalove7232
4 жыл бұрын
Q: Can you feed your started with different kinds of flour? Does it have to be the same kind of flour each time?
@sebastianjust8508
4 жыл бұрын
As per her video it matches my experience: The starter is more lively with whole wheat flour. I bake with normal AP flour but keep my starter with whole wheat fed. It seem to like it despite the NY chlorinated water (i use it warm straight out of the faucet)
@donnamartin6993
4 жыл бұрын
I have my Mom's starter in my frig. She passed away several years ago from Alzheimer's and I'm ashamed to say I've never learned to feed it or bake bread. I hate to say but life got in the way and it's only now that's I've gotten older and with everything going on in the world I want to learn how. All I know is she use to feed her starter with potato flakes. What is the difference between the way you feed the starter and is there anyway possible to bring her starter back to life after all these years of being in my refrigerator, i'm talking like possibly 11 years or so. I just couldn't bring myself to get rid of it. Please help! Thank you
@AnnH953
4 жыл бұрын
It sure wouldn't hurt to try! Take about 5g, add 5g flour + 5g water, mark the w/ a rubberband. Over the course of a few days, I'll bet you see results!
@supercooled
4 жыл бұрын
No idea as I’m learning myself after I forgot to feed my starter and it died but good luck. Your story is touching.
@melissametcalf2725
4 жыл бұрын
I’ve heard that it’s super hard to actually kill a starter, so I’d have hope!!! I don’t know the best method, but I would just look up how to revive a starter and I bet there will be specific amounts of flour and water to add for X amount of days etc. I’ve also heard that drying out a starter can be a good way to preserve it without having to feed it if you aren’t planning to use it for a long time, so maybe that will be helpful in the future. Best of luck❤️❤️❤️
@BrLambert
4 жыл бұрын
I'm new at this. The other day my s.d.s had a weird "skin" on it, I have noticed this happening when it's really humid ( we were expecting a bad storm) It smelled bad too and a few days before it looked and smelled fine. I threw it out, will start over but will go back to whole wheat flour instead. I'm more about learning than baking at this point. (I have my sourdough starter near the stove.) Thanks for your helpful hints
@kimberlymayo9951
4 жыл бұрын
Same problem...threw mine out as well. I assumed it was mold.
@shaunrollo1991
2 жыл бұрын
My starter bubbles and has gone through the stages of smelling like yogurt, to having a much sweeter smell. But other than at the end of day 2, it hasn't been rising, and keeps the pancake batter type consistency
@fr_francishein3790
4 жыл бұрын
most municipalities use chloramine which doesn't evaporate out quickly, I have found using distilled water works. I actually use milk instead.
@klaskristian1
3 жыл бұрын
I keep the starter in a jar in the fridge. Feed that starter maybe once a week or less with some flours. When i baje i take out some ammount of starter and feed that so the ammount is righ for the bread, and when i refilling the ammount of starter i took from the fridge with same ammountof flourand water. This way i dont have to discard any. When i am low on motherstarter i refresh the motherstarter in the fridge with large ammount of feeding Works good for me.
@brentderksen
4 жыл бұрын
The puppy grew over night!
@ArtByEmilyHare
4 жыл бұрын
What I wouldn't give to have a kitchen this big, omg
@marcelajohnson9548
4 жыл бұрын
ok, I started my starter like you said.... it was going very well for 5 days....now it is separated??!!! Did I kill it or what can I do?!!
@darlagoodin3049
10 ай бұрын
Once you have a starter that is growing 3-4 hours after feeding how do you store the yeast and how often do you feed it after that?
@xxpowwowbluexx
6 ай бұрын
You should never put your wheat berries into your NutriMill Harvest until you FIRST turn on the grain mill. It can overwork the motor.
@sallyb8919
4 жыл бұрын
Thank you for the video. What do you do if your starter starts to get the smell of vinegar?
@blackmoor8281
4 жыл бұрын
scrapings method with eliminate the excess
@silvermica
4 жыл бұрын
3:26 - already did that - forgot that my sourdough starter was in the oven and preheated my oven to 400F. :(
@karybooks
4 жыл бұрын
Same here !!!
@Stephanie-et3fr
4 жыл бұрын
Tip: Whenever you have to store anything in the oven, just remove the oven knob. It is an instant reminder to check inside the oven.
@Julieryantiffany
2 жыл бұрын
I had a starter, I started it on Monday. I woke up this morning it was completely overflowed all over our counter and smelled like… stinky sock. It wasn’t a pleasant sight/smell at 5:00. So not knowing if this was normal I chucked everything and restarted… is it because my house is SO WARM with the Woodstove. Why did it smell so awful?
@laurisolomon4835
4 жыл бұрын
I find my starter gets more active when I use low gluten flour like whole wheat or rye to feed it. My bread itself tends to be fluffiest with bread flour (high gluten).
@johnrhodes3350
4 жыл бұрын
You've cracked it 👍
@laurielyon1892
4 жыл бұрын
Thanks for the reminder about the coffee cake. I need to make that again!
@bethanychambers9236
3 жыл бұрын
Just watched this video and its so helpful! But may I also ask where you got your flour grinder? I love it!
@Randilynn66
4 жыл бұрын
I’ve had great success with fresh ground whole wheat flour.
@armindastalnaker7058
4 жыл бұрын
Randi MacDonald I do with my starter, but so far, haven’t made a decent loaf of bread with it. I used her beginners recipe and mine came out looking like a potato 😂
@newtkeeper
2 жыл бұрын
Where do you get your whole wheat and what brand is your mill? So far I am 2 - 10 (W vs. L) for attempts. "Make something out of your sourdough starter everyday." personally, I could cry; so many duds. My oven temp might not match my dial placement, also i learned that my scale is wonky but I've seen others not use a scale and they end with wonderful looking bread (experience/video magic?).
@vr4419
4 жыл бұрын
Dumb question, when you put the starter in the fridge, do you still keep the lid askew or do you seal it? Thanks.
@rachelnavarrete3925
Жыл бұрын
I’m discarding half and feeding every 12 hours but my starter still gets the liquid hooch layer on top indicating it’s hungry. Should I feed it every 6 hours or is that too often? It’s rising about 1 inch and falling each time, but no bubbles are evident.
@katieross3713
4 жыл бұрын
how do i make pancakes with this? is it already the batter or do i have to add more ingredents?
@ericryckman5174
4 жыл бұрын
Awesome tips and troubleshooting. New Sub.
@carolynbullock4054
4 жыл бұрын
Is there an easy way to clean the jars? This starter dries like cement.
@watermelonlalala
4 жыл бұрын
I soak things in water overnight or longer and use a bottle brush on the jars or the rough side of a sponge. I use a kitchen knife to scrape dried spills off the counter.
@danishsailing4630
Жыл бұрын
I put sugar in my starter to help it ferment.
@ArcturanMegadonkey
3 жыл бұрын
try adding a pinch of sugar to your starter, yeast loves sugar
@donnettehenderson2447
4 жыл бұрын
I am wondering how all of my things sitting on the counter will react with each other... sourdough -regular flour and a gluten free rice, kombucha, mushrooms, and sprouts? (I need more counter space)
@DommieDarling1
4 жыл бұрын
Welcome to the Fermentation Station :)
@AllNicTaken
4 ай бұрын
Sourdough is cool ? I am never into cool & trendy but what is natural healthier or better for me & my family. As I’m allergic to yeast, I’m looking for alternative. Also I read that it spikes insulin less than normal white bread
@brittanylamphere5262
4 жыл бұрын
Could you post a recipe for sourdough sandwich bread using starter?
@theprairiehomestead
4 жыл бұрын
I haven't converted my basic sourdough loaf for bread pans yet-- but when I do, I'll definitely post it!
@Randilynn66
4 жыл бұрын
You could use an oval shaped proofing basket.
@elinorsarao1649
4 жыл бұрын
any ideas for a birthday cake? 60years old I am board with black forest, looking for something else? something a new baker could make, 16 old baker
@Anne-ux3ex
4 жыл бұрын
Oh my gosh! I love your videos! They have taken me - a person who has never made a loaf of bread - to a pretty decent sourdough bread maker! I laughed out loud when you said, "your eyeballs aren't calibrated yet"!! I understood exactly what you meant. Thank you! A quick question - after the first rise the top of my dough has lots of dried out patches on top. I've been pulling it off. What would you suggest?
@Jotdotcom
4 жыл бұрын
I take some cling film (saranwrap) wipe oil on it and loosely cover the rising dough to stop it drying out.
@jpbianco7838
4 жыл бұрын
Hi big problem, is my dough don't rise, it smell create some houch, saw a few bubbles but that is it, What can I do PLEASE
@rhiannonbenson3746
4 жыл бұрын
On the flip side, do you ever put yours in the fridge to tame it down if you wont be using it for a bit?
@mdm17146
4 жыл бұрын
Question: If you have to be away from home, can you freeze the starter and then revive it when you return home? These were the things I did wrong: I used tap water, I use all purpose flour (bleached), I only fed the sourdough once a day, and I had the dough too wet. Now it is very active and smells great: I use the leftover water from the teapot I used whole wheat flour for the first two days, then used unbleached all purpose flour from then on I carefully measure ratio of water and flour I feed twice a day Prepare the loafs of bread in the evening and bake in the morning
@Asrashas
4 жыл бұрын
As far as I know yes, you can freeze starter. You can also spread it out, let it dry and store it a while like that. If you aren't going to be away from home in the next weeks you could always try it yourself. Freeze / dry some of the starter and see if you can get it to revive in a few weeks. Once I have a good starter going again (shamefully let my old one die; really regretting it, since I have a hard time getting this one to take off) I'll try drying and reviving some of it.
@marianfrances4959
4 жыл бұрын
I have gone on 2-week holidays, left the starter in the fridge, and it was fine. Normally I feed it weekly. It is 6 years old.
@mireillehaddad5993
4 жыл бұрын
My starter doubled in size on day 2. Then it deflated. Then on days 3-4 and five, i am feeding it as it should be but it is just making bubbles without growing in size. Is it dead? Or still alive?
@patcannedy6355
4 жыл бұрын
How many ounces is your jars? Where do you buy them? Thanks, love your video
@naturemustard2406
3 жыл бұрын
First 3 days my yeast bubbling very well but today 4th day it does not grow like yesterday. Instead just very little bubble but no increases in volume. Smells the same as before .. Why?
@Belly42444
4 жыл бұрын
Thank you for the videos. Question, since it takes 3 weeks would it be weird to make a ton of starter in different jars to make multiple loafs for gifts?
@1171
Жыл бұрын
Great video I need patience lol😊
@suzettehastie1433
3 жыл бұрын
Loved your video, I have been making sour dough for about 7 months now, as of late my bread consistency is chewy. I’m getting the rise, the golden colour of the crust but it’s chewy instead of a crustiness. What am I doing wrong?
@brendariley8982
Жыл бұрын
One tip I would add is.....wash up with cold water, otherwise your sink will be a rubbery mess. Cold water to clean up.
@sonshineandsong
2 жыл бұрын
Ok my Gustos was only 2 weeks old and I just added store yeast to my first loaf today when it wasn't rising. Came out great with the sourdough taste but I realize he was too young. My biggest problem seems to be he loves whole wheat flour and I have to use that to feed him. But I want to bake with unbleached white bread flour. If he's so picky about his flour, will he ever blossom in a white loaf?
@warrenb9343
Жыл бұрын
Try it and see!
@mtblondie0036
Жыл бұрын
Hello Newbie here a brand newbie lol ..I need some help. Iim still on my making starters stage actually I'm on day 8 I have two that are day 8 & 2 that are day ten..ya I made several because I'm bound determined to get at least one made right 😂 I just need help with the air bubbles along the sides..most of mine are made with 50g of whole wheat & 50g's of bread flour and 100g of water but two are made with 1 cup flour & 1 cup water and they all are doin their rising part and they all past the float test one does float but when I took a second spoon to test out of same jar it did not so weird cuz my first spoon out of the same jar it floated beautifully..another issue I have is I am not seeing the beautiful air bubbles or the air pockets along the sides but I do have all the bubble action on top and they all doubled in size so tht tells me their all active and ready from wht I've learned but I do not want to use for bread until I see all the beautiful air bubbles along the sides because EVERY SINGLE ONE I SEE OR EVERY VIDEO I WATCH FOR RESEARCH they all have those beautiful air bubbles or airy pockets all along the side of the starters can someone PLZ PLZ help me what do I need to do to get those I know tht is what helps make your bread so beautiful and airy..so sorry for such a long post but I needed you to k iw what I was and wasn't doin thank you I enjoyed watching your video
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