Sourdough content is so interesting to me. Like you're making this little pet with witch magic that pukes out stuff you burn for a snack
@maxe381
Жыл бұрын
Totally underrated comment. 10/10 ❤️
@dayleschmidt6822
Жыл бұрын
Think edible tamagotchi
@theblackphoenix447
Жыл бұрын
😂
@thisguy2973
9 ай бұрын
In Maurizio Leo’s The Perfect Loaf, he refers to starter as being akin to feeding a pet. It’s so true, and it’s almost stubborn to make. It definitely tested my patience this past week until day 7 happened, and the culture began. It’s incredibly rewarding☺️
@GreenGoblin9
8 ай бұрын
Boyfriend???
@emerystaak9007
2 жыл бұрын
Your starter looks awesome! Please show me how to make sourdough crackers. 💗
@baileybrazeal3450
2 жыл бұрын
kzitem.infobc6kffTJieo?feature=share That’s a video
@MakeTimeNow
9 күн бұрын
For crackers, mix 10g of butter for every 100g of sourdough starter discard. Mix together. Pour on parchment lined baking sheet. Bake on 325 degrees F. After 5 min, pull it out and cut or score the batter with a knife or a scoring tool to make the crackers size you want and then put back in the oven at the same temp for a half hour or so. You can sprinkle bagel seasoning after you cut it into cracker sizes before putting back in to bake (or other seasonings you would prefer). Thinly spreading the discard batter will make thinner crackers.
@juwairiyahummabdullah
2 жыл бұрын
Water flour honey -wait 12 hr Water flour honey -Wait 12 hr Stir -wait 12 hr Discard, add Water flour -wait 12 hr Stir -wait 12 hr Discard, add Water flour Is that it?
@MrsBestiaAzul
Жыл бұрын
This is exactly what I was looking for
@thecanary4238
Жыл бұрын
Yes, I guess so. Surprised I don’t need yeast for this process 😅
@heyugys
Жыл бұрын
@@thecanary4238 there is actually wild yeast floating around in the air all around us. You let some in everytime you open the jar.
@slappy8941
Жыл бұрын
Don't forget to spin, pinch, and twist.
@juwairiyahummabdullah
Жыл бұрын
@@slappy8941 ive dont it twice now it never goes past the cheese smell stage and i live in egypt its freaking hot here so idk what else it needs, i give up
@kulbruh
Жыл бұрын
In very hot tropical climate, starter can start bubbling and doubled in size in just 3 to 6 hours and ready to use in just two days fermenting and even pass the floating test. Don't follow strict 12 hours intervals. Once it starts to grow at least twice the size, feed it again. Daily feeding is to develop more flavor. Older starter has more complex flavor.
@isabelgutierrez8150
6 ай бұрын
Pretty sure thats only for an established starter. If you put fresh ingredients in a jar, you will not have an active doubling starter in 3-6 hours no matter the heat.
@kichop
Ай бұрын
I come from a hot & humid tropical climate and no
@thecorpsebridelife
2 жыл бұрын
Thanks so much for providing us with a simple and easy to follow recipe. Most I’ve seen online are about how space and time were formed!
@kerimgrs
Жыл бұрын
😂😂😂
@Cloudy_Abyss
2 жыл бұрын
I started making my first sourdough starter because of your videos 🙂, but LITERALLY was just thinking if my starter needed less time because it was already looking bubbly lol, good to know now
@williamkim2660
Жыл бұрын
Steps: 1.flour 40g, water 40g, bit of honey wait 12hrs~ 2. flour 40g, water 40g, bit of honey wait 12hrs~ 3. just stir wait 12hrs~ 4. discard 2/3 of mixture; then add flour 40g, water 40g wait 12hrs~ keep discarding and adding til perfect :)
@meghancepeda
2 жыл бұрын
This is probably the easiest starter help video I’ve ever watched. Seriously. Nobody has explained it this way and EVERYONE KEEPS TELLING ME NEVER MAKE SOURDOUGH BECAUSE THE STARTER IS IMPOSSIBLE 😭🙏🏽
@beatrisjitariu4154
8 ай бұрын
It’s not impossible, sourdough starter is easy to make, it’s just that many don’t know how to make it and store it, and also won’t research. 🧐
@BornNoU
Жыл бұрын
In case you were curious like I was, according to Dr Google, the purpose of a sourdough starter is to replace live yeast like you’d use in most other bread types. Leavens the bread and gives it the classic “sourdough” taste
@YG-kk4ey
Жыл бұрын
Never heard of using honey before
@trevorchelseascott1327
2 жыл бұрын
I have a starter and have never made bread with it. It is 70 years old and is used to make sourdough pancakes and crepes. Would love to see how it turns out as bread, but not sure if i have the patience for it . . .
@foxfire1112
8 ай бұрын
Please make something with it
@trevorchelseascott1327
8 ай бұрын
@foxfire1112 since making this comment, i made bread and it came out dense and bland somehow. I think i cut it before it had enough time to cool . . .
@DurealzForReal
7 ай бұрын
whats your pancake recipe? I've been playing around with ratios and have it pretty decent
@trevorchelseascott1327
7 ай бұрын
@DurealzForReal i typically keep around 2 cups of mother (my starter) so when i am ready to start, i take equal parts flour and buttermilk in cups and mix them, once combined add mother. Give it between 36 and 72 hours to ferment then oull out the original 2 cups. The more you are trying to make the longer it needs to ferment. *16 cups can feed around 40ish people depending on the size of your cake diameter and appetite of people.* When youre ready for cakes, add 1 egg, 1 tspn salt, 1 tspn baking soda, and 1 tbspn sugar for however many cups your making (5 cups of flour/buttermilk = 5 eggs, 5 tspn salt, 5 tspn soda, and 5 tbspn sugar) If that is unclear, let me know and i am happy to explain further for you 😀
@leahl5519
2 жыл бұрын
I have never made bread and didn’t know that you needed a starter but I think this will be very useful.
@Zimzum93
2 жыл бұрын
You only need starter if you want to make sourdough bread. All other breads can be made without a starter :) sourdough is pretty advanced so I suggest starting with an easier plain loaf using instant yeast, or even a flatbread recipe that doesn’t use yeast :) have fun baking!!
@legacyof7
5 ай бұрын
The sourdough starter is instead of using yeast, since it has it's own yeast culture to make the bread proof and rise before baking it
@user-wg7zy4lq1k
4 ай бұрын
Sourdough bread needs a starter. Other breads use yeast.
@avam6446
Жыл бұрын
Out of all the confusing sourdough starter videos I’ve watched this week, yours is the best and most understandable. Thank you so much! Maybe I won’t kill my starter again this time around
@HulatSaWala
Жыл бұрын
Two past attempts at making starter in humid tropical weather all ended in the bin before day 12 to 15. But I was able to make a batch of discard waffles. I'll give it another go using this 12 hour interval.
@CraftyTeo
Жыл бұрын
after you get it started it can live in the fridge! and you dont have to feed it as often so bonus.
@klclaire1118
Жыл бұрын
It’s awesome you mention saving your discards for other uses… Did you know that (once the starter is ready to go) there are no-discard options that are AMAZING!!?? No discards unless you want some!! For me, that was a game changer because I wasn’t always using my discards as I hoped to and now I have ZERO waste with my starter, which is almost 2 years old!!
@harukrentz435
Жыл бұрын
You can make creepes from your leftover starter just add a pinch of baking soda and a pinch of sugar, stirr then you are ready. ive been making it for my nephew and nieces they absolutely loved it.
@jewelflores1852
2 жыл бұрын
do I leave it out at room temperature? or does it have to go at the fridge? sorry I'm new to bread making
@MaryGraceBread
2 жыл бұрын
Leave it at room temp :))
@pamelajefferies3197
Жыл бұрын
@@MaryGraceBread thank you
@j34n66
2 жыл бұрын
you can also make little sourdough pancakes with the starter u get rid of, put topping on it and stuff it’s very yummy
@isabelgutierrez8150
6 ай бұрын
Its actually not recommended to use the discard from a beginner starter. Once its established you definitely want to save all the discard but not while you are creating it
@JessDrawsTooMuch
2 жыл бұрын
I was thinking of making sourdough but that is a LOT of hard work for a loaf of bread 🥖
@mtblondie0036
Жыл бұрын
I thought the same thing but once you get past the making the starter part it gets easier
@isabelgutierrez8150
6 ай бұрын
You can find a friend who already makes sourdough or buy a starter online. This is only if you want to start a starter from scratch.
@sherylcrow2027
3 ай бұрын
Thank you so much for all your help and knowledge! Have a great day!
@hmm5122
Жыл бұрын
Hi Mary , thank you for your videos , my question is it possible to use the discard starter for making another starter ?
@raphaeldemo9966
Жыл бұрын
Love your videos! Could you show how to make a those beautiful round loaves from your starter please?
@azula_in_atophat8364
2 жыл бұрын
TYSM!!! I love sourdough!!! And ive always wanted to make it on my own, but i never knew how to make a starter!!! Tysm!! I cannot wait! Ganna make one tonight!
@DearDollyy
5 ай бұрын
Started mine yesterday morning, and she’s already very bubbly !! I’m so excited !
@angeldust12
Жыл бұрын
Can every Aussie just appreciate the jar she’s using.🤩🍞🥪
@crow4120
2 жыл бұрын
This is amazing!!! Starting this now! 💖
@bridgettewood1713
7 ай бұрын
Thank you for your insparation
@L_ZILLA
Жыл бұрын
Your winter edition starter video was the only one which worked for me... I have no idea how but I've already made some killer bagles on day 11!!!
@tiahgrey2846
Жыл бұрын
Why do you discard? I’m trying to make rēwena (Māori potato sourdough) and I think my problem is the starter so I’m trying to learn more about sourdough’s
@lucacolouredin
Жыл бұрын
You need a specific ratio (of starter to water and flour) so if u weren't discarding it, it would just exponentially grow (which you usually do not want)
@isabelgutierrez8150
6 ай бұрын
There are a few reasons… first, you have to feed the same amount of water and flour as you have starter so the more starter you have, the more you have to feed. Think giant blob if you never shrink it down by discarding. Second you will weaken your starter over time. 3rd, many people recommend feeding more than 1:1:1 to prepare for making bread and again, you will have too much to handle at a rate of 1:3:3 or higher
@Thisthingcalledlifeis
Жыл бұрын
Ty for sharing. I've been wondering how to make it!
@idkifimaboyorgirl
Жыл бұрын
When you say “in the summer” it’s a little vague. It would be helpful to me if you put the whether in f or c
@jeremiahmescudi7111
2 жыл бұрын
That sounds extremely difficult. I had no idea how much work went into making sourdough bread wow
@mandyheart8754
Жыл бұрын
Extremely difficult? For a total of 8 times over 4 days, Adding water, flour & honey to a jar every 12 hours? (Then fewer steps when you see bubbles). If that sounds difficult to you, it makes me curious what your career is..?? 😆😂😦
@KaniyaButterfly
Жыл бұрын
@@mandyheart8754 the point is, it takes like 5 seconds to eat a slice of sourdough bread. But it takes almost 5 days to make a loaf.
@hillbillypatriot1
7 ай бұрын
It isn’t that hard, remember people have been making sourdough bread for many hundreds of years, it doesn’t have to be exact, 1 to 1 ratios you don’t have to have a scale, you can use 1 cup of non bleached flour to 1 cup of water, it works.
@isabelgutierrez8150
6 ай бұрын
This is only to actually establish a starter, but you can buy one or get one from a friend. Once its established you feed it in the morning and can start preparing your bread by late afternoon. Then bake in the morning. But if adding some flour and water to a jar is a lot of work, then making the bread would definitely be too much work
@isabelgutierrez8150
6 ай бұрын
@@KaniyaButterflyno it doesn’t. That is only for her to establish a starter. Once you have one you just feed it and keep it alive so you don’t have to go through this again. But making the bread is a 24 hour process
@Otakoree
Жыл бұрын
I’ve never seen honey be used in sourdough starter! Does it have a more unique taste?
@johnchan6213
Жыл бұрын
Can we use a substitute for honey, like maple syrup?
@nelasaidlova7756
11 ай бұрын
You don't have to use honey at all, just flour and water
@picklesandoxfordcommas
2 жыл бұрын
you make it seem easier than anyone else does. sourdough doesn't seem so scary now.
@racheljoslin7388
Жыл бұрын
Sour Dough Crackers 😋 I'm in! Little jar pet coming soon! I've been doing a different Artisan bread recipe thats delish but I want ti get a starter going!
@mambe4349
2 жыл бұрын
Why does this have no comments? Its kinda eerie, like a place that's a bit too silent XD
@crow4120
2 жыл бұрын
Ikr
@kaylynfisher4890
2 жыл бұрын
Thank you for this! I can only find winter recipes! We live in Texas and this is the first one I’ve found for summer! 🖤
@artemistheodorakogloutsesm2581
2 жыл бұрын
Thank you for the recipe! I am new at using sourdough starter so I have a couple of questions: For example 1kg of flour how much of the starter do I need? Can I use it with any flour to make different breads? After each use how do I restore my starter? How long until it expires? How ofter do I have to discard my starter and Lastly, after it is ready do I store it in the fridge?
@kyanne6178
Жыл бұрын
I would encourage you to look up other recipes too because this one works amazing for starting the yeast culture, but it doesn’t go into any detail into maintaining it. 1) the amount of starter that goes into any loaf of bread will depend on the recipe. With this recipe you’ll never use up all the starter in a normal loaf of bread. You’ll just take a certain amount of grams out. 2) you’ll want to use bread flour for a starter. All-purpose isn’t the best because it doesn’t contain enough nutrients and will take longer. Even better is whole wheat flour, because it contains the most nutrients. I used whole wheat for the first addition, and after that I used half whole wheat and half bread flour and my starter tripled in size after the second day and overflowed the jar. That’s a good sign because it means my yeast were active and establishing quickly, I just underestimated my jar size lol. Basically, you want to use those kinda of flour or at least just bread flour, and when you make your actual loaf, add the required amount of that starter and use whatever flour type the recipe calls for. The starter isn’t the dough for your bread. It’s just the yeast. So you add the starter as an ingredient to the dough. 3)after you use a certain amount of your starter, you’ll still have some left. So if you’ve still got more than 1/3 left after using some for baking with it, discard a little more until you’ve got 1/3 and just feed normally. 4) if you care for your starter well, it would theoretically last forever without expiring. But you need to make sure you’re feeding it consistently or else it will rot. She has a video on what to do if it starts to go a little too acidic. But basically, you want to alternate stirring and discarding/feeding every 12 hours until the starter is well established (smelling a little sour and bubbling consistently and a lot) this may take about a week give or take. During this time the starter should be left at room temp. After that you can store it in the fridge which slows down the yeast. Once in the fridge you’ll probably only be feeding about once a week. I highly recommend watching a couple more in-depth guides for starter maintenance, but this is a good recipe for actually starting the starter.
@kailacaligur7581
Ай бұрын
Do you use the store bought flour or your home - grinded flour for the starter?
@Niankhkhnum_der_zweite
2 жыл бұрын
Can you make starter without honey?
@kyanne6178
Жыл бұрын
Yes! It’s traditionally made with only flour and water, but because yeast feeds on sugar, the teeny bit of honey jump starts the process. Alternatively, you could probably add a little bit of sugar. Just a pinch or so, you can do too much but you can’t really do too little!
@Niankhkhnum_der_zweite
Жыл бұрын
@@kyanne6178 thanks, then in can use some syrup instead of the honey😂
@txlo5683
9 ай бұрын
what type of flour do you use?
@sylviapekarek9867
7 ай бұрын
What I read bread flour.
@15AlovelyA51
2 жыл бұрын
Hi! What type of flour? Thank you 😊
@kyanne6178
Жыл бұрын
I used whole wheat flour for the first addition, and afterwards I used half whole wheat and half bread flour and by the second day my starter had nearly tripled in size and also overflowed the jar! Lots of factors go into that like the temperature in my house etc. but I’d say bread flour and whole wheat are better than all-purpose because they contain more nutrients than all-purpose. At least use bread flour, but if you can, add half whole wheat because that’s what made a big difference for me from my previous attempts!
@15AlovelyA51
Жыл бұрын
@@kyanne6178 Ah! So much good info, thank you for sharing your knowledge 😌
@winkfinkerstien1957
Жыл бұрын
Thanks Mary! 😎👍🏻
@user-lh6me4tx2l
8 ай бұрын
What type of flour do you use for Starter? And does it have to be organic?
@Miss.831
Жыл бұрын
The texture is so satisfying looking. Makes me wanna bite it and eat it lol. 🤷🏻♀️
@SandyMergui
Жыл бұрын
Which flour is best? Bread, all purpose, 00? Thanks
@rkdeafcouplediaries
2 ай бұрын
When do you start putting it in the refrigerator? Or you don't need to?
@Mb-vs3lw
2 жыл бұрын
Love sourdough! I think I’ll just stick to the store bought stuff tho
@Bunny-eg8vp
2 жыл бұрын
That’s a real shame! If you think you love store bought sourdough, homemade is another level. We lack real bread here in America and when you try it you can’t go back to the processed stuff.
@Breaksticks01
2 жыл бұрын
@@Bunny-eg8vp they said what they said
@sabrinabrucato4502
2 жыл бұрын
Once it’s “ready” do u just leave it as is ? Or do u have to maintain it? Thank u btw!!
@caslnocat3108
2 жыл бұрын
You have to feed it every day for a few weeks and then you can put it in the fridge and feed once a week I think she has more vids on this!
@ivy3880
2 жыл бұрын
Is it a specific type of flour? Like AP flour or whole wheat?
@kyanne6178
Жыл бұрын
I used whole wheat for the first addition and afterwards did half whole wheat and half bread flour. Not an expert but it’s worked for me well.
@marraimappala4850
Жыл бұрын
What flour do you use?
@jemima26
11 ай бұрын
does the timing have to be consistent everytime? ive seen recepies that say 12-24 hours. does this mean you can wait anywhere within that time, or does it have to be the same amount each time? sorry its wordy, hope my question makes sense
@chindo_translator
7 ай бұрын
Whats the whether temp there? Why 12hours and not 24hours
@summerfrost85
2 жыл бұрын
Could you make more starter with the parts you discard?
@beanmoo
2 жыл бұрын
I was wondering that. Infinite sour dough starter lol
@BrokennessAndBeauty
Жыл бұрын
When you prepare to bake with it, do you need to refrigerate it at all or you can just put the dough right onto a sheet from room temperature
@Caffeinatedkiss
7 ай бұрын
It’s winter right now, I’ve had a started going for about 10 days. It’s still not doubling, even thought I’m using the right flour and keeping it in a warm place. So I added a tiny bit of honey to see if that would boost it.
@markharrisllb
8 ай бұрын
I've never put honey in my starter, but I do sometimes put dry malt in.
@JOJO-ge3dt
Жыл бұрын
Hi, quick question. Where do u put all of the discarded sourdough I mean in a fridge or just outside
@kibbles3079
Жыл бұрын
Does it matter what type of flour or can it be all purpose
@kennedyeckels4492
Жыл бұрын
Is there a vegan alternative to using honey? Or is sourdough just inherently not vegan?
@beansinacrocsshoe
Жыл бұрын
I believe she made another video about how to do it without honey (I can’t find it though) I’m pretty sure it’s basically the same process it just takes longer
@grayy8939
2 жыл бұрын
Can i know after the 4 days, how frequently do you feed the starter? Is it still every 12 hours?
@kyanne6178
Жыл бұрын
I think you alternate mixing and discarding/feeding every twelve hours. So you’d feed every 24?? After the culture is well established after about a week though you can put the starter in the fridge to slow the yeast down, that way you only need to feed more like every week or so. A good rule of thumb is that when you feed, the yeast should still be active but it should no longer be at the very height of its activity. So after the starter begins to sink a little bit I guess
@hayleybarradas9218
Жыл бұрын
Can you use something other than honey
@Duderus
2 жыл бұрын
When you say wait 12 hours- do you leave it at room temp or in the fridge?
@samehalsharawy8302
Жыл бұрын
After i start using it to make bread 🍞, what will happen next,like will keep using it until it's over, or every time I take some i feed it a little bit of flower ?!!!
@kiaralord5358
2 жыл бұрын
Should you use all purpose flour or bread flour?
@ilooklikekirby
2 жыл бұрын
i used bread flour and it seems to be working so far! the ratio felt a little dry at first but it was fine after that with no adjustments to the recipe :)
@kyanne6178
Жыл бұрын
I used whole wheat flour for my first addition but afterwards I did half whole wheat and half bread flour and my starter nearly tripled in size after the second day and overflowed the jar! All-purpose won’t work very well but bread is better. Whole wheat is really good though because it has the most nutrients for the yeast to feed on. Half and half might be the way to go if you can, but if you don’t have whole wheat, bread flower works well too. In my experience it just takes a little longer to get an established culture though.
@siitssisi
Жыл бұрын
what's the honey for?
@dtulip1
9 ай бұрын
Hi Mary, will this still work with gluten free flour? Xxx
@McChickennuggetNerd
Жыл бұрын
Can you freeze the discards to use later incase you accidently kill your stater?
@katisme
2 жыл бұрын
Can I use the discarded as more sourdough starters?
@ibrahimsaad6467
4 ай бұрын
should i keep it in the fridge?
@monikamaryka3290
3 ай бұрын
But does it have to be rye flour or wheat is okay?
@nastybug6747
Жыл бұрын
Is it possible to use some honey alternative? If i understand it correctly, bacteria need something sweet to eat and sugar or some sirup would work too? Have you tried it?
@roche320
Жыл бұрын
You don't need honey at all. It just kickstarts the fermentation.
@elawinjala1635
Жыл бұрын
So like the same as winter but with no heating at start..? I think was the difference there
@lemonmeringue3872
Жыл бұрын
Does it matter what type of flour you use for the starter?
@toriclark23
Жыл бұрын
does this recipe change at all in the winter?
@Cosmic_Candy_
2 ай бұрын
What kind of flour do you use?
@beverlycluniesross
7 ай бұрын
Once the starter is reasy to use for baking, do you still need to feed every 12 hours or can you feed every 24 for a daily loaf?
@lexycarrillo6270
Жыл бұрын
Do I leave the starter outside or in the fridge? It’s summer so not sure if leaving it outside will make it go bad
@user-om7mc9pt9f
2 ай бұрын
I did my first discard last night, fed it and about 14 hours later it's more than doubled in size. Does that mean I can make sour dough now?
@Ela-hp9uy
Жыл бұрын
I want to do this so bad! But I'm gluten free... Do you know how this would work with gluten free flour?
@inalaska1208
Жыл бұрын
Can it be commercial honey or does it need to be raw honey?😊
@shibikanio4988
Жыл бұрын
But how do you store it?? Leave it in the fridge or in a cool drawer or just in the open
@annie-em9cj
Жыл бұрын
hey, i am kinda new to sourdough making and i have a question it’s currently summer here where i am living and i’ve followed another starter recipe which involves 75g flour and 75g water each day. only now i have discovered this i see it requires much less flour and it involves honey? should i alter my 75g intervals to the directions of this short or continue with 75g? thank you
@Ruth78620
Ай бұрын
What happens if you dont discard? If I did could I put it in my fridge and then begin a new starter?
@Lala47362
Жыл бұрын
When you have the starter ready and let’s say you make bread once a week what do you do the rest of the week? Is it ok to take the starter you need and feed it once a week or do you need to discard some and feed it everyday?
@Luvxoxopreppy
Жыл бұрын
She has another video on this but you can leave it in the fridge and feed it occasionally but I’m not sure how long you have to wait before you can do that
@Magnoliaflower-
Жыл бұрын
12 hours? Can I do 24 hours? So I have to feed at 8 am and 9 pm? Other recipes say 24 hours so what should I do?
@maxleong304
2 жыл бұрын
I wish i have the answers like what type of flour? How is the climate in your place during summer? Like dry and hot or humid and hot? And what happens after day 4, how do I continue going forward?
@maxe381
Жыл бұрын
People usually recommend organic, unbleached, all purpose flour. Bleaching it kills most of the beneficial bacteria you need to get your starter going. After day four (or once your starter passes the float test-put a dollop in a glass of water and, if it floats, it’s ready to bake with), than you get discard and feed daily if you bake a lot or you can put it in the fridge and feed once a week or 8-12 hrs before you start baking. Pro Home Cooks, Brian Lagerstrom, Joshua Weissman, and Chain Baker all have great videos on sourdough starter and what to do with the discard. Good luck!
@kyanne6178
Жыл бұрын
@@maxe381 bread flour is better than all purpose! And even better is whole wheat flour, because it has the most nutrients for the yeast. I used this very recipe with all while what flour in the beginning, and then half whole wheat and half bread flour every subsequent addition, and after the stir and leave for 12 hours step, I went to check on it and it had already overflowed my jar in only a couple days!!! Had to get a bigger jar to keep my counter clean lol
@EMC1721
8 ай бұрын
Do you have a starter for winter+summer in the same day? Lol i live in Texas. 😂
@nataliarybacka6311
7 ай бұрын
Do you put it in a dark spot?
@oldman_eleven
Жыл бұрын
Any tips for winter start? 😅 im assuming its different? My room temp in winter is around 16c
@splattermaster9540
Жыл бұрын
I made some sourdough starter a few days ago and it’s turning out really well, soon, I’ll try some of your bread recipes
@joeytheweirdone6767
2 жыл бұрын
So can you still make bread with the discarded starter or is it not fully developed enough to make bread
@Zimzum93
2 жыл бұрын
It’s not fully developed for a good sour dough. It would have a very weak flavour. You could still make bread with it but it wouldn’t be as nice as a sour dough made with a starter that’s been fermented for longer. Some families have a batch of starter that has been used and fed for generations it’s pretty cool!
@bhawnachaube6954
2 ай бұрын
Is it supposed to smell and be slimy in 12 hours?
@anjanahumagai7645
2 жыл бұрын
Any storage instructions?
@kyanne6178
Жыл бұрын
Keep Room temp
@SWilliams-01
11 ай бұрын
I am on the third 12 hrs interval where you should just stir it but I have a layer of hooch at the bottom. Doesn’t that mean it’s hungry? Should I divide and feed it anyhow?
@Tresnom1
3 ай бұрын
does it have to be glass?
@mototsu7585
Жыл бұрын
Is it possible to make a vegan starter with like sugar instead of honey?
@user-ci7ci9gs2f
6 ай бұрын
What type of flour do u use?
@thecreightonfamily
7 ай бұрын
Am I using all purpose flour or just plain unbleached flour? 😅 helppppppooo hahah
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