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how often do i feed it after day 5?

I started with spelt flour, and blended purple sweet potato starch and water. Ive just now switched to 1/3 wholemeal spelt flour, 1/3 barley flour, and 1/3 buckwheat flour

Hot water (50°C) as recommended will kill the microorganisms!

Just as an aside: re "Technical blurb": it's not "Ph", but "pH" (negative logarithm of Hydrogen concentration).

The absolute best video I watched so far on my journey of research as I’m new to this idea of making my own bread. I hope you make many many more videos your channel has moved up to no1 on my list.. please make more videos you are brilliant at transferring information to newbies.. thank you so very much🔥👍👏

I’m on day 4 & I can’t really see a big difference. I haven’t fed it yet. Wondering if I should add a few caraway seeds to it? Anyone have any suggestions? This is like my 4th starter but 1st one using this method & all of my other starters molded. So I’m hoping I’m doing something right now! 🤞

I’m trying this method before I give up! 🤞🙏🏼 I’ve made 2 starters & both have molded on day 3-4. I was using cultured buttermilk, caraway seeds, rye flour. Both molded. Wish me luck! 😊

I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤

Hi! This makes sense, I am sure our ancestors did not throw away perfectly good sour dough starter- I am going to try a base of starter with my home made yogurt. Im also thinking of trying sour dough pasta and pretzels!

Nice video. Thanks 👍

Quick question (and sorry if it's already been asked), but if the process is going slow (no notable activity after three days), do you continue on to day four, or do you keep repeating the ratio of the first three days until it starts to look active? Thanks so much for this video. Great!!

I’ve finally got a decent starter going after watching your video. It was my last attempt of many and if it hadn’t worked I was going to give up! Now I have the dilemma of not being ready to bake with it right now! So I’m planning to put it in the fridge but I’m so afraid of killing it! So I’m going to have to for two days should I feed it just before? Or is it ok to feed it the night before I’m due to bake on Friday and leave it out at room temp? My kitchen gets cold overnight as we don’t heat the house at night so should I put it somewhere warmer? Thanks in advance.

Beautifully explained, so useful. Thank you.

Best video with simple steps and no discards and worries about how to use them. Like others I’d watched many videos and decided to try this method 👌🏽

I didn't quite get when to add milks and eggs or liquid oil

Can you use a gluten free flour?

My starter is only on day 3 today and it's already full of bubbles and is looking beautiful. I can hardly wait for it to be ready so I can make a loaf of sourdough bread. Thank you.

Hello, thank you so much for this video ! Do you have a recipe for making sourdough bread and "how to" video ? 😊

I will start this Sourdough baking journey and I'm being doing research and learning many methods. This is the most simple, no waste and amazing method. I'm so gratefull. I decided to write down the steps and I want to share it here for everyone's benefit. Maybe is not perfect but I tried my best ;) Sourdough Starter Recipe NO DISCARD METHOD (Sourdough Slingers) Tools • glass jar with lid but not sealed • plastic/wood/ silicone spatula to mix (do not use metal) • digital thermometer to measure water temperature Ingredients • white bread flour • dark/whole-grain rye flour • purified/distilled water (avoid tap water - chloride kills good bacteria we need) Instructions 1. Day One To a starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 6g (1 tsp) warm water (50C/122F). Mix ingredients and keep somewhere warm for 24 hours. 2. Day Two To the day 1 starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 16g (4 tsp) warm water (50C/122F). Mix ingredients and keep somewhere warm for 24 hours. 3. Day Three To the day 2 starter jar, add 6g (1 tsp) white bread flour, 6g (1 tsp) whole rye flour and 16g (4 tsp) warm water(50C/122F). Mix ingredients and keep somewhere warm for 24 hours. 4. Day Four To the day 3 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours. 5. Day Five To the day 4 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours. 6. Quick Guide For Feeding To the day 5 starter jar, add 12g (2 tsp) white bread flour, 12g (2 tsp) whole rye flour and 32g (8 tsp) warm water(20C/68F). Mix ingredients and keep somewhere warm for 24 hours. Repeat this feeding once a day and keep somewhere warm for 24 hours if you bake regularly. If not, feed once a week with cold water and put it in the fridge.

You don't have to throw yhe starter away, you could just make pancakes with them.

I've watched about ten 'how to make sourdough starter' videos so far, and this is my favorite! The statistics on just how much bread would be wasted with the throw away method are brilliant!

My questions is ; if you don't switch to the lower temperature water on day 4, will that cause problems for the starter?

hi,so i tried a sour dough starter recipe and it wasted so much of both wheat and rye flour that it had me crying,i know i didnt do it wrong but i didnt know if i did it right,does that make any sense,i had it for about 3 weeks trying to feed it,discard and do it all over again,i just could not take throwing aw3ay my money like that,im in tears just typing my story,so i ended up throwing it all away in frustration.then i found this video,i want to try this again,wish me luck because im going to knead it.haha little dough joke there

Just finding your videos now. Wonder where you went 🤔 hope life is treating you well 😘 These are awesome lessons and I thank you for making them 👍🏻

Hi I'm from India ,and its peak summer time temp. 45 degree centigrade.i started making sourdough starter yesterday morning and today morning it was full of bubbles and rised almost 4 times of the original quantity . Can u tell me how many days i can continue making this starter and or i need to increase the flour and water quantity, bcoz i think these bacteria are growing with 3 times speed.pls reply and suggest something helpfull

This is THE BEST method I’ve used to build a starter. It was ready in 4 days to bake. I was concerned it wasn’t strong enough so I let the bread proof extra long. It over flowed the banneton & tin. I had to bake it right away instead of cold proof. Next batch was beautiful. This is THE WAY to create a starter. Period

How do I get one of those blades? Can’t find them in America!!

Stopped watching when you started measuring with spoons.

I like this method better and no waste! Thank you.

The very first video I saw before this one said nothing about discarding anything, I think I'll use his method.

Thank you. Very clear and easy to follow

How much starter is used in baking a loaf of bread? And do you have a video on baking sour dough bread? Thank you

Also, like many other comments I didn't like the discards because of waste. I was not raised to waste food.

Wow, a great lesson! I've been so confused with all the videos on sour dough starters. I bake breads, rolls and even pita bread but have wanted to do sourdough for a long time. Your video gives this home baker a bit more confidence, thank you 😊

Best one Ive seen, especially love the no waste. UK went through Germany issues, & can never forgive waste now! Never forget 1932 through 1944. PS I prefer sweet to sour too, so I'll find organic raw whole wheat to start & feed with. Thanks for the no metal rule! So smart, of course metal would react with it, but who realises that ahead of time, & temp., 2 things I have seen missed in other tutorials.

Yeaaaaaa a method I can actually follow and feel confident about. Thank you thank you thank you.

Very thorough and comprehensive

I like your method with no discard. I was hoping I can find a bread recipe of yours using your sourdough starter. I have no idea how to use this in a bread recipe after Day 5.

So I’ve been using whole wheat & rye, and so far I’m on day 5 & nothing is happening. Is there anyways to save this? Or did I just mess up by using whole wheat instead of white flour?

I wish I discovered your instructions earlier. The best out of dozens I watched so far.

Well, becoming a fan of the no discard method. A problem I have had with my starters, using several different flours and combinations of flours, is that I do get an alcoholic smell from them, but no sour smell at all. Some are actually very fruity. No clue as to why. I am going with a rye flour this time, and am seeing if I can do it with buckwheat also. Always some thing different to experiment with....

Wow 😯

do you have a sourdough bread recipe?

I want to learn from you chef please chef

Make videos what you posted in Instagram chef

Thank you. Must try this. Your videos are the best!

Hey everyone, I wanted his recipe for making actual sourdough bread and I was so excited when I found him on this channel, his voice is so soothing, reminds me of when I had used the “headspace app” I had downloaded for work once… but here is a copy of the link to his videos. I saved it for myself and hope y’all enjoy it as well… ruclips.net/p/PLmeiU4BK0tcoHuqDVOMLZu0cYuwDjO7zA

This is the best tutorial on sour dough starter that I’ve seen. Thank you for explaining why using tap water isn’t the best choice for starter.

Thank you so much.

You said to feed it the same amount as you have starter - I’m not sure how to measure that once I’ve used some