I threw out the first attempt because I thought the hooch meant it was spoiled...it certainly smelled like it! Will give it breakfast and keep an eye on it. Thanks so much!
I had a year+ old sourdough starter in my fridge, unfed, with houch on top. I stirred the hooch back in and then following your directions, It brought my starter back to life, after 6 feedings, I took a small amount of starter and fed it 250 g of water & 250 g flour, Next day it had grown and there was enough strong starter and make a loaf of bread. It came out great !!! Thank you for your awesome, informative video.
Girl only from the way you speaking i feel like everything is ok under control and gives me such a peace watching your videos. Started my sourdoug starter few months ago after i watched your video of how to do it. Then when it was ready i started baking now im so proud i did. Im thankful for you and your tips. ❤
This was so helpful, thank you. I am on day 5 and was surprised to get home from work to see what I thought was Hooch. I have watched countless videos and you were the only one to mention water separation in different variations and ages of the starter.
Thank you so much for this, it came at exactly the right time! My Day 3 starter that was fizzing away yesterday, suddenly collapsed & turned into a runny liquid. Thanks to your teaching, I was able to learn that this was down to the 30+ degree day outside & the fact my baby starter was sitting next to the oven where I had been baking all day 🙄 Your advice saved the day & we're marching onwards to Day 5 with hope ❤️
Excellent info. Yup, my kitchen is often below 70 during the winter so I fished out my kombucha heater and wrapped the jar with it, bringing the temp up to 80 F. works great. 👍
I am from the Philippines and it is warm here. Day 1 of doing the starter it had a thin layer of hooch in it. I fed it and the ff day it doubled and fluffy but has water at the bottom. I discarded the water and adjust the water on the next feeding. Now I'm waiting... until then I will be coming back to your YT. Thank youuuu :)
I really appreciate this! There is now hope for Oswald the 3rd. Living in a colder climate 1:2:2 is a great solution 😊 After 3 weeks and 2 failed starters, I might be able to bake my first sourdough bread this weekend 😊🎉🎉🎉
great information thank you! my starter is 7 days old today and i can't seem to get it to double in size like it did on day 2 i'm really thinking it's the temperature in my house which is always about 70-73 degrees. will try and find a better place for it when i feed it later today
Thanks. I just started my 3rd atrempt at making a sourdough starter. Everything was moving fine till day 4 when I noticed a water separation layer in the middle of my jar. Now i know to add more flour tonight and see how things are moving in the morning.
Thank you! Mine was doing great on day 2, but after feeding on day 3, it was very thick. Within a couple of hours, it was very watery. I’m just going to add more flour & see what happens. It smells strong, but not bad.
This was so helpful! I tried my first ever starter last week and couldn't figure out why it wasn't doubling after following your beginners guide. This gave me a great list as a starting point to troubleshoot what the issue was. Turns out it was the water! Began a fresh starter and switched to using distilled water instead of tap and was massively improved, doubling within a couple of days! I also appreciate how you presented the information, calmly walking us step by step through issues.
I just changed my ratio to 1:2:2 over 24 hours ago and this morning I see it’s increased maybe less than a 1/4…it’s also in in 75/77 degrees.. my question is how many days can it be slowly growing before it’s no good. Ty!!
very informative guide , I have a noob question, for making a starter for first time can I add a small amount of dry yeast to the mixture more like poolish to speed up the process and feed it as usaul? and if answer is no , why not?
Thank you so much for your videos. So helpful. I followed the advice to get rid of the hooch. Stirred it in, discarded all but 25 grams and feed as you suggested. Now 24 hours later it has risen just a bit, looks healthy so I repeated this process. Do I now go back to adding just 20 grams of flour and water while following the Beginner video or do I keep doing 50 grams. To be clear I had to do this because I watched it rise super fast and then noticed it fell. This morning it had only risen about half of what it did yesterday and had not fallen. Thanks for your guidance.
Since things went a bit rogue (which you did the right thing, so all is good) - but I would say keep doing the 25g starter / 50 g flour + water feeding every day until it has a strong, complete doubling. New starters *can* take up to 12-14 to be full strength, mature and stable. So if by 7 it's still rising, but not doubling... don't quit. Keep the daily course of above until it comes in👍😊
Thank you so much, very helpful. I did the hooch fix (it has formed on day 6 creating the starter) now no bubbles are forming and no levitation? Any ideas?
Have you downloaded my starter guide? (link in description). Follow the instructions on how to Supercharge a starter (page 8). Do that method until the bubbles come back which could take several days. Also, The 'perfect' environmental temperature for stubborn starters is 79-82F.😊
Thank you for your videos, they are very helpful! I created a vibrant starter with rye flour that constantly doubled when fed. Then I started adding King Arthur unbleached flour in the feedings ,and the started stopped rising. After trying this for 2 days with no rising, I fed the starter rye flour and it doubled in the same day. I would like to switch the starter to Unbleached white flour, but I am confused why the starter goes flat when I add the white flour.
Split the rye starter into two jars. Keep one of the jars rye as is and with the other follow this feeding protocol: First feeding 75% rye flour/25% bread flour Second feeding 50%/50% Third feeding 25% rye flour/75% bread flour Fourth feeding 100% bread flour Sometimes switching the flour can put the microbes into shock hence, stopping the rise. By doing a gradual transition, this gives the microbes time to adjust to the new flour source. The first jar of rye flour, keep feeding it rye flour. It's more or less there as backup if the transitioning starter fails.👍
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I imagine by now you have found a method that works for you, but will share the method I use when my kitchen is too cool for the starter. I set mine in my oven, with oven light on, however I keep the oven door open just a crack by inserting the handle of a wooden spoon in the door. Otherwise the oven temperature will become too warm. I place a little thermometer in the oven as well so I can monitor the temperature. This method works for me.
Hi! Love your videos!!! I have a sauerkraut related question. What are your thoughts on mixing red cabbage and white cabbage for a sauerkraut (carrots and ginger would still be in the recipe I was just wondering what effect you think the two cabbages would have to the kraut) :)
Nice video.. I HAVE A QUESTION. I got a stiff starter or something like that from a baker friend. He told me to use it entirely and make bread... I didn't use it and keep it in the fridge for three weeks... I just got a little bit 10gram and mixed it with 20 water and flour... it got up but it was hot here in the tropics and it got down... so next day i took 25grams of it and mix it with 50grams of water and flour... now that levain has double... i don't know if i should use it now.. or just do it again one more time.. and my second question.. i feel the mix smells like alcohol or something fermented like that.
For the best vigor, strength & health of the starter I would say to do it one more time. the alcohol smell is the yeast. When the starter sits in the fridge for as long as it did, the yeast will dominate. It's fine. Keep using the starter regularly and the microbes will rebalance. ....The more it's fed and used, microbial balance comes about naturally.
Thanks, i was for some reason afraid to use it, albeit there is no sign of mold or any weird thing.... it's just my first time dealing with sourdough and well the smell its quite interesting... i wish i could send you a photo of it @@CleanFoodLiving
im brand new to this sour dough bread as u usually buy my bread at the grocery store. i do have self rising flour and a package of potato flour... and a box of bisquick. can i use theses as a starter?????
Once upon a time, I was maintaining a sourdough starter before it eventually got neglected. When I remembered to check on it, it had developed a hooch layer. When I smelled it, there was a faint whiff of alcohol, but far more a strong scent of grape bubblegum. It was actually quite a pleasant smell. 😅
You mentioned that optimal temperature window for a starter to develop is 79-82F. But I think that for most people that is too high temperature to keep inside their homes. For example, our home temperature vary somewhere between 68-73 F. Does it mean that I will not be able to develop my sourdough starter?
Probably not... Some people make a diy proofing box and there are some available on amazon too. Same for sourdough bread... it needs the warmer temps and won't rise without the warmth... so a proofing box may be a good investment for you if you want to pursue making home sourdough.
Question: When I am feeding two to three times a day to encourage maturing and activate, do I discard down to 50mgrams with each feeding, or do I use a larger vessel to a comodate the additions of flour and water in proportion to?
My starter is not doubling at day 14. I started with a 1:1:1 (50g). It doubled around day 10 -12 but still smelled like acetone. It also had some bubbles. I gave it a big feed today at the instruction of a friend. 1:2:2 (50g and 100g). It didn’t double at all. Should I just keep discarding and feeding this way until it doubles? Does it need to double a few times before it’s ready to bake?
Yes, it should double a 2-3 times to be nice and strong to make & raise the dough for bread making. Try this: discard down to 20g of starter then do an even higher ratio. Experiment with 1:3:3, 1:4:4 and 1:5:5. Also, make sure the starter is in a constant temp of 78-82F. You may need to get creative with a DIY proof box. Don't give up!😊
@@CleanFoodLiving Thanks. Should I feed her every 6, 12 or 24 hours? I've been using a regular unbleached all purpose flour. I think in your previous video you said to stay with the same starter throughout the process, correct? So don't add wheat or rye to "boost" it?
@@ShelbyteamRealtor So long as you don't switch out 100% of the flour to the other. You could try 75/25 and it will be ok. 75% of the original flour, 25% wheat or rye.
@@ShelbyteamRealtor Yes, sorry... Try 1x per day at the increased ratio you are experimenting with. Bump up to 2x day (every 12 hours, am/pm) if after 3 feedings there is not the improvement you're looking for.
I started a starter yeasterday. Here in Bangladesh, there is a heatwave going and temperature is high on 35 to 38 (celsius) nowadays. Learing from chatgpt I fed my starter when it got doubled. This causes little irregular feeding. First feeding was after 12 hours and then only after 2nd feeding it got tripled in just 4 hours. But after the third feeding starter is not growing anymore, it releases some liquid., meaning, starter is getting liquidy while it was sticky at first. from this video, Im assuming this happened bcz or irregularity or over water. Can anyone help?
Question? I am on day 3 of making a brand new sourdough starter. Never done this before. On day 3 my starter rose a lot then fell and developed a hooch( justclearish liquid). I stirred it good then dumped it all in a large bowl and fed it appropriately 1 cup( don’t know g.) flour and 1 cup filtered water. Same as feeding I had been doing according to a recipe I was following. I then saved a discard in another jar. I then put 2 cups of my now fed starter in a new jar and marked the point I was at. I left the discard at room temperature for couple of hours and then returned to refrigerator. New starter at room temperature in a cooler place than I had it before. I think my starter must have been a place that got too warm. Have I done this correctly? Do I need to feed it again this evening? Or wait to see what it has done overnight? Please help!
I'm working with two different white (bread) flour starters which have the same issue. One is a new starter which I initiated a few days ago. The other is a starter from a friend that I had in the 'fridge for about a month and am reviving. I am feeding them with equal weights of water and flour as you have suggested. The consistency seems normal when I set up the feedings; however, by 12 hours later both starters seem liquidy. They have bubbles at the surface, a little like foam on beer, so I think they are active. The new starter was showing a thin hooch layer after only 12 hours, along with the liquidy consistency, but I didn't see that this morning. The temperature is around 75-77F. So what seems to be happening is that instead of the bubbles getting trapped in the starter, and causing rise, the bubbles are moving through to the top. Should I start using less water? Is there any other reason why the consistency would change from normal to liquidy?
Update: I am using a jerry-rigged incubator for the starters which consists of a thermostat-controlled heat mat underneath a plastic box. I decided to put a thermometer probe in the incubator right beside the jar at the level of the starter. I just checked and it was reading 89F! So I think the large temperature gradient in the incubator explains the problem. I'll turn the temperature down so that the starter is subjected to 79-80F temps.
Hi, On Day-6, I’m supposed to feed my starter at 10am but I’m needed at the office. I will only get home at 1pm. Will it be too late to feed my starter then? Pls share your expertise.
Open my sourdough starter guide and repeat day 4 continuously (discarding and feeding daily) until you get the needed rise. 👍😊 cleanfoodliving.net/sourdough-starter-guide/#guide
Hi there, did you figure out what was on your starter? This just happened to my rye starter on day 2. It was like very pale small greenish spots. Seemed soon for mold but I tossed it.
Started mine yesterday . Last night the house temperature got down to 60 degrees F. No change in my starter due to the cold. Should I keep going? Or throw it out and start over? We have well water with a reverse osmosis filter.
Is there any way to make a DIY heat box (or get an inexpensive one on amazon)? The starter will never develop at those low temps, even if you begin again.... RO water is fine 👍😊
@@CleanFoodLiving I have a warming pad for seedlings. I'll test it out and see how warm it gets. It usually doesn't get that cold this time of year. Thanks for the tip!
@CleanFoodLiving update: successfully kept my starter at a temp that made it happy. Baked my first loaf Monday and needed to bake another one today because we devoured the first one. Neither is bakery perfect but delicious, pretty and fabulous for a newbie.
I’m on day 5 for my sourdough starter and I have the brown liquid on top. Keep removing it as you suggest but it keeps coming back! Any advice please, could it be my flour?
So we keep our home at 62-64* until the wood furnace is started. Then it will be about 68-72. The registers will feel warmer once wood is going, but until then I can't get my starter to double. How do folks keep their starter warm?
How do people keep the starter in 79 - 82 degrees? I live in the midwest and in the winter keep the house at 68. I tried putting it in the oven with the light on but it fried the starter (too hot). Where the heck do I put it?
I got a starter from my daughter, and she said feed it 1 part starter 1 part water and 2 parts flour. Does this sound right, and could it cause my sourdough to be sluggish?
Sounds pretty good. I personally feed mine 1 part starter, 2 parts water, 2 parts flour. So long as the starter doubles or triples in size after feeding, it will be active enough to make sourdough bread with.
If hooch is forming and it is not doubling, it means the starter is hungry. Feed it 2x daily instead of once. Follow the advice provided in the video.👍😊
Hey I am in india and in summers our room temperature is anywhere between 30-35 C. I think this is affecting my starters health because since the summers have started my breads aren’t as good as they used to be. What do I do?
Yes, that is a bit warm and is probably causing a yeast imbalance which is what's affecting the breads. Do you have a refrigerator? you could store in the fridge. Then the night before you want to make bread, pull the starter out of the fridge and feed it. The next morning, use it for the bread making and then put it back in the fridge until next time. See how that works for you.👍😊
I am from india and here weather is extremely hot even today is 32c but feels like 41c. I made my first startet 2 days before and it already has a foul smell so i hv to toss it. Plz guide how to make starter in such a climate
I started my sourdough starter 7 days ago today. On the 3/4/5 day it rose and was bubbly then dropped and now it’s thick and runny…. How can I fix this.
It stinks because it's rotting. There must not be be alive bacteria in the flour. I recommend trying with another brand of flour that is minimally processed.👍
is your sourdugh starter suposed to stink? I'm new to making sourdough so I don't know what I'm doing but I think my nose went through the 5 stages of grief
External contamination. Make sure your jars, lids, tools and most importantly - hands are clean (high temperature water helps a lot) and that no garbage falls into your clean jars when you process the sourdough.
Hate to say it, but at the beginning of the video she laid out all of the chapters and told you if you would like you could skip to the chapter that was pertinent to you and your issue. Really if you're that concerned about mold, why don't you watch a couple more videos and google it, and if in doubt toss it and start again
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I have the same problem. The oven is too warm and will kill it. This is the proofer I use and it solved my problem. Beyond starter, I use it for the sourdough bulk rise phase. Without it my bulk rises are 12+ hours and with it they are a normal 4-6 hours. amzn.to/3TBoWjW
Thanks for the advised. My daughter bought this for me as a gift 😊 and my questions now is my starter still doesn’t bubbles so what should be my feeding until it bubbles. I should mention that is raised but there’s no bubbles at all 😢 I keep the temperature at 80
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I hope this comment will make someones day. Your voice is so calm and soothing that I play them to soothe my 6 week old baby. She loves them too.
Makes sense!!
Started making a starter now for the second time i decided NOT to give up this time, thank you for all the helpful tips!!
Wonderful!
Me too!!
I threw out the first attempt because I thought the hooch meant it was spoiled...it certainly smelled like it! Will give it breakfast and keep an eye on it. Thanks so much!
I had a year+ old sourdough starter in my fridge, unfed, with houch on top. I stirred the hooch back in and then following your directions, It brought my starter back to life, after 6 feedings, I took a small amount of starter and fed it 250 g of water & 250 g flour, Next day it had grown and there was enough strong starter and make a loaf of bread. It came out great !!! Thank you for your awesome, informative video.
Girl only from the way you speaking i feel like everything is ok under control and gives me such a peace watching your videos. Started my sourdoug starter few months ago after i watched your video of how to do it. Then when it was ready i started baking now im so proud i did. Im thankful for you and your tips. ❤
That's wonderful!
@@CleanFoodLiving
Love sourdough bread ! TFS your tips. 😊
@@CleanFoodLivingmine had white powdery layer bits smells so bad 😢 i think its mold but not sure
@@anfalaa527If it has a bad odor, that is definately the indicator of spoilage. Toss it and make a new one.
This was so helpful, thank you. I am on day 5 and was surprised to get home from work to see what I thought was Hooch. I have watched countless videos and you were the only one to mention water separation in different variations and ages of the starter.
Thanks! Great Video 😊. Also love your sweater!
Thank you so much!
Thank you so much for this, it came at exactly the right time! My Day 3 starter that was fizzing away yesterday, suddenly collapsed & turned into a runny liquid. Thanks to your teaching, I was able to learn that this was down to the 30+ degree day outside & the fact my baby starter was sitting next to the oven where I had been baking all day 🙄 Your advice saved the day & we're marching onwards to Day 5 with hope ❤️
Excellent info. Yup, my kitchen is often below 70 during the winter so I fished out my kombucha heater and wrapped the jar with it, bringing the temp up to 80 F.
works great. 👍
I am from the Philippines and it is warm here. Day 1 of doing the starter it had a thin layer of hooch in it. I fed it and the ff day it doubled and fluffy but has water at the bottom. I discarded the water and adjust the water on the next feeding. Now I'm waiting... until then I will be coming back to your YT. Thank youuuu :)
I really appreciate this! There is now hope for Oswald the 3rd. Living in a colder climate 1:2:2 is a great solution 😊 After 3 weeks and 2 failed starters, I might be able to bake my first sourdough bread this weekend 😊🎉🎉🎉
great information thank you!
my starter is 7 days old today and i can't seem to get it to double in size like it did on day 2 i'm really thinking it's the temperature in my house which is always about 70-73 degrees. will try and find a better place for it when i feed it later today
Thanks. I just started my 3rd atrempt at making a sourdough starter. Everything was moving fine till day 4 when I noticed a water separation layer in the middle of my jar. Now i know to add more flour tonight and see how things are moving in the morning.
Thanks for another informative video!! You never cease to amaze me with your knowledge. 🤗
Thank you! Mine was doing great on day 2, but after feeding on day 3, it was very thick. Within a couple of hours, it was very watery. I’m just going to add more flour & see what happens. It smells strong, but not bad.
Best explanation ever. very clear, soft and calm voice. Information were so helpful as I experienced all of these situations. Thank you
You are a great teacher. Thank you so much!!!
This was so helpful! I tried my first ever starter last week and couldn't figure out why it wasn't doubling after following your beginners guide. This gave me a great list as a starting point to troubleshoot what the issue was. Turns out it was the water! Began a fresh starter and switched to using distilled water instead of tap and was massively improved, doubling within a couple of days! I also appreciate how you presented the information, calmly walking us step by step through issues.
That is great to hear! I'm glad the video helped😊
Such a helpful video!! I'm making a sourdough starter for the first time, and this video helped me realize I have a water imbalance. ❤
Best examples and fixes I've seen so far. Good job!
thank you so much, this video helped me a lot! You've answered a lot of questions I met making starters.
Thanks for this, I've got 5 new starters going and I'm concerned about all of them lol
Couldnt have posted this video at a better time. Im on my second attempt!
I just changed my ratio to 1:2:2 over 24 hours ago and this morning I see it’s increased maybe less than a 1/4…it’s also in in 75/77 degrees.. my question is how many days can it be slowly growing before it’s no good. Ty!!
very informative guide , I have a noob question, for making a starter for first time can I add a small amount of dry yeast to the mixture more like poolish to speed up the process and feed it as usaul? and if answer is no , why not?
Thank you so much for your videos. So helpful. I followed the advice to get rid of the hooch. Stirred it in, discarded all but 25 grams and feed as you suggested. Now 24 hours later it has risen just a bit, looks healthy so I repeated this process. Do I now go back to adding just 20 grams of flour and water while following the Beginner video or do I keep doing 50 grams. To be clear I had to do this because I watched it rise super fast and then noticed it fell. This morning it had only risen about half of what it did yesterday and had not fallen. Thanks for your guidance.
Since things went a bit rogue (which you did the right thing, so all is good) - but I would say keep doing the 25g starter / 50 g flour + water feeding every day until it has a strong, complete doubling. New starters *can* take up to 12-14 to be full strength, mature and stable. So if by 7 it's still rising, but not doubling... don't quit. Keep the daily course of above until it comes in👍😊
Wow thank you. So grateful for your prompt reply@CleanFoodLiving
Thanks for the good information
You have been a life saver with these
Thank You very much for your best explanation!!
Thank you so much, very helpful.
I did the hooch fix (it has formed on day 6 creating the starter) now no bubbles are forming and no levitation? Any ideas?
Have you downloaded my starter guide? (link in description). Follow the instructions on how to Supercharge a starter (page 8). Do that method until the bubbles come back which could take several days. Also, The 'perfect' environmental temperature for stubborn starters is 79-82F.😊
Thank you! This was very helpful!
A great and helpful video from a competent and beautiful lady! And I mean that very respectfully! Thx!
Very informative ❤ thank you so much 💓
Thank you for your videos, they are very helpful! I created a vibrant starter with rye flour that constantly doubled when fed. Then I started adding King Arthur unbleached flour in the feedings ,and the started stopped rising. After trying this for 2 days with no rising, I fed the starter rye flour and it doubled in the same day. I would like to switch the starter to Unbleached white flour, but I am confused why the starter goes flat when I add the white flour.
Split the rye starter into two jars. Keep one of the jars rye as is and with the other follow this feeding protocol:
First feeding 75% rye flour/25% bread flour
Second feeding 50%/50%
Third feeding 25% rye flour/75% bread flour
Fourth feeding 100% bread flour
Sometimes switching the flour can put the microbes into shock hence, stopping the rise. By doing a gradual transition, this gives the microbes time to adjust to the new flour source.
The first jar of rye flour, keep feeding it rye flour. It's more or less there as backup if the transitioning starter fails.👍
Thanks much. This video is such a great help.
You are great thank you for helping me with my started
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I imagine by now you have found a method that works for you, but will share the method I use when my kitchen is too cool for the starter. I set mine in my oven, with oven light on, however I keep the oven door open just a crack by inserting the handle of a wooden spoon in the door. Otherwise the oven temperature will become too warm. I place a little thermometer in the oven as well so I can monitor the temperature. This method works for me.
hello 😊
I wanted to know if you have a recipe for wholemeal flower sour bread?
I made your sour bread for beginners and it was great
thanks❤
Not yet...😊
Amazing video thanks!
For the hooch only after 3 days So after the rise, dump it all out again leavin only a little bit and add water and flour?
Very helpful, thank you very much. 😊
Excellent thanks
Great vid... I have a question about fermwnted drinks. How muchbprobiotic water should drink per day?
Thank you! 🥰
Hi! Love your videos!!! I have a sauerkraut related question. What are your thoughts on mixing red cabbage and white cabbage for a sauerkraut (carrots and ginger would still be in the recipe I was just wondering what effect you think the two cabbages would have to the kraut) :)
how much poolish do I add when making bread dough. new to this. thank you
Nice video.. I HAVE A QUESTION. I got a stiff starter or something like that from a baker friend. He told me to use it entirely and make bread... I didn't use it and keep it in the fridge for three weeks... I just got a little bit 10gram and mixed it with 20 water and flour... it got up but it was hot here in the tropics and it got down... so next day i took 25grams of it and mix it with 50grams of water and flour... now that levain has double... i don't know if i should use it now.. or just do it again one more time.. and my second question.. i feel the mix smells like alcohol or something fermented like that.
For the best vigor, strength & health of the starter I would say to do it one more time. the alcohol smell is the yeast. When the starter sits in the fridge for as long as it did, the yeast will dominate. It's fine. Keep using the starter regularly and the microbes will rebalance. ....The more it's fed and used, microbial balance comes about naturally.
Thanks, i was for some reason afraid to use it, albeit there is no sign of mold or any weird thing.... it's just my first time dealing with sourdough and well the smell its quite interesting... i wish i could send you a photo of it @@CleanFoodLiving
im brand new to this sour dough bread as u usually buy my bread at the grocery store. i do have self rising flour and a package of potato flour... and a box of bisquick. can i use theses as a starter?????
No, I'm sorry those will not work.
Once upon a time, I was maintaining a sourdough starter before it eventually got neglected. When I remembered to check on it, it had developed a hooch layer. When I smelled it, there was a faint whiff of alcohol, but far more a strong scent of grape bubblegum. It was actually quite a pleasant smell. 😅
You mentioned that optimal temperature window for a starter to develop is 79-82F. But I think that for most people that is too high temperature to keep inside their homes. For example, our home temperature vary somewhere between 68-73 F. Does it mean that I will not be able to develop my sourdough starter?
It may struggle. Some people set up DIY (or buy) temp controlled heat boxes.
Turn your oven light on and set inside for periods of time. It will be nice and warm….
Did you ever freeze starter, thaw & continued use?
Fantastic video
Very good!!!❤ Thank you!!!
Im in WI. Even in summer, we dont keep our home above 73 degrees. Will i be able to have a starter successfully on my counter? Thank you.
Probably not... Some people make a diy proofing box and there are some available on amazon too. Same for sourdough bread... it needs the warmer temps and won't rise without the warmth... so a proofing box may be a good investment for you if you want to pursue making home sourdough.
Very useful for me.
Question: When I am feeding two to three times a day to encourage maturing and activate, do I discard down to 50mgrams with each feeding, or do I use a larger vessel to a comodate the additions of flour and water in proportion to?
Discard👍😊
Thank you, thank you, thank you! I am having the hooch issue and was about ready to throw it all out.
My starter is not doubling at day 14. I started with a 1:1:1 (50g). It doubled around day 10 -12 but still smelled like acetone. It also had some bubbles. I gave it a big feed today at the instruction of a friend. 1:2:2 (50g and 100g). It didn’t double at all. Should I just keep discarding and feeding this way until it doubles? Does it need to double a few times before it’s ready to bake?
Yes, it should double a 2-3 times to be nice and strong to make & raise the dough for bread making. Try this: discard down to 20g of starter then do an even higher ratio. Experiment with 1:3:3, 1:4:4 and 1:5:5. Also, make sure the starter is in a constant temp of 78-82F. You may need to get creative with a DIY proof box. Don't give up!😊
@@CleanFoodLiving Thanks. Should I feed her every 6, 12 or 24 hours? I've been using a regular unbleached all purpose flour. I think in your previous video you said to stay with the same starter throughout the process, correct? So don't add wheat or rye to "boost" it?
@@ShelbyteamRealtor So long as you don't switch out 100% of the flour to the other. You could try 75/25 and it will be ok. 75% of the original flour, 25% wheat or rye.
@@CleanFoodLiving Gotcha! Should I feed her 2 times per day or once?
@@ShelbyteamRealtor Yes, sorry... Try 1x per day at the increased ratio you are experimenting with. Bump up to 2x day (every 12 hours, am/pm) if after 3 feedings there is not the improvement you're looking for.
thank you! this was awesome. thank you thank you
I started a starter yeasterday. Here in Bangladesh, there is a heatwave going and temperature is high on 35 to 38 (celsius) nowadays. Learing from chatgpt I fed my starter when it got doubled. This causes little irregular feeding. First feeding was after 12 hours and then only after 2nd feeding it got tripled in just 4 hours. But after the third feeding starter is not growing anymore, it releases some liquid., meaning, starter is getting liquidy while it was sticky at first. from this video, Im assuming this happened bcz or irregularity or over water. Can anyone help?
You definitely did! Thanks
Question? I am on day 3 of making a brand new sourdough starter. Never done this before. On day 3 my starter rose a lot then fell and developed a hooch( justclearish liquid). I stirred it good then dumped it all in a large bowl and fed it appropriately 1 cup( don’t know g.) flour and 1 cup filtered water. Same as feeding I had been doing according to a recipe I was following. I then saved a discard in another jar. I then put 2 cups of my now fed starter in a new jar and marked the point I was at. I left the discard at room temperature for couple of hours and then returned to refrigerator. New starter at room temperature in a cooler place than I had it before. I think my starter must have been a place that got too warm. Have I done this correctly? Do I need to feed it again this evening? Or wait to see what it has done overnight? Please help!
Is it detrimental to the starter to leave its jar tightly capped?
not if it's just overnight👍
Dear Adriena,,
How could I be sure or how to know if my starter is ready....
When it at least doubles in size within 12 hours, passed the rubber band, after feeding.
great video
I'm working with two different white (bread) flour starters which have the same issue. One is a new starter which I initiated a few days ago. The other is a starter from a friend that I had in the 'fridge for about a month and am reviving. I am feeding them with equal weights of water and flour as you have suggested. The consistency seems normal when I set up the feedings; however, by 12 hours later both starters seem liquidy. They have bubbles at the surface, a little like foam on beer, so I think they are active. The new starter was showing a thin hooch layer after only 12 hours, along with the liquidy consistency, but I didn't see that this morning. The temperature is around 75-77F. So what seems to be happening is that instead of the bubbles getting trapped in the starter, and causing rise, the bubbles are moving through to the top. Should I start using less water? Is there any other reason why the consistency would change from normal to liquidy?
Update: I am using a jerry-rigged incubator for the starters which consists of a thermostat-controlled heat mat underneath a plastic box. I decided to put a thermometer probe in the incubator right beside the jar at the level of the starter. I just checked and it was reading 89F! So I think the large temperature gradient in the incubator explains the problem. I'll turn the temperature down so that the starter is subjected to 79-80F temps.
Yes, absolutely bring the temp down. Also try feeding them more flour, a 1:2:2 ratio.
Hi, On Day-6, I’m supposed to feed my starter at 10am but I’m needed at the office. I will only get home at 1pm. Will it be too late to feed my starter then?
Pls share your expertise.
The starter be ok if feeding delayed by a few hours. Just feed it as soon as you get home and return to regular 10am the next day👍
What if i don't see it rise day 7 or bubbly ? Should i keep feeding it ?? How much flour and water ?? Please let me know 🙏🏼
Open my sourdough starter guide and repeat day 4 continuously (discarding and feeding daily) until you get the needed rise. 👍😊
cleanfoodliving.net/sourdough-starter-guide/#guide
I'm on day 2 of my starter and there is a bluish tint on top. It's not fuzzy or clumpy. Could this already be mold or is this hooch?
Hard to say without my being able to see it. Seems too quick for mold development. Keep the feeding schedule and see how it continues...
Hi there, did you figure out what was on your starter? This just happened to my rye starter on day 2. It was like very pale small greenish spots. Seemed soon for mold but I tossed it.
Started mine yesterday
. Last night the house temperature got down to 60 degrees F. No change in my starter due to the cold. Should I keep going? Or throw it out and start over? We have well water with a reverse osmosis filter.
Is there any way to make a DIY heat box (or get an inexpensive one on amazon)? The starter will never develop at those low temps, even if you begin again.... RO water is fine 👍😊
@@CleanFoodLiving I have a warming pad for seedlings. I'll test it out and see how warm it gets. It usually doesn't get that cold this time of year. Thanks for the tip!
@@CleanFoodLiving my starter has some growth this morning! I’m excited !
@CleanFoodLiving update: successfully kept my starter at a temp that made it happy. Baked my first loaf Monday and needed to bake another one today because we devoured the first one. Neither is bakery perfect but delicious, pretty and fabulous for a newbie.
@@nez1971 Wonderful!🤩
I’m on day 5 for my sourdough starter and I have the brown liquid on top. Keep removing it as you suggest but it keeps coming back! Any advice please, could it be my flour?
Try doubling the feeding measurements. So if I say 30g, feed it 60g instead.
Can the hooch be used to make purer form of alcohol or can it be used for anything else edible?
So we keep our home at 62-64* until the wood furnace is started. Then it will be about 68-72. The registers will feel warmer once wood is going, but until then I can't get my starter to double. How do folks keep their starter warm?
Some people make DIY warming boxes and there are also options for proofing containers on Amazon👍
How do people keep the starter in 79 - 82 degrees? I live in the midwest and in the winter keep the house at 68. I tried putting it in the oven with the light on but it fried the starter (too hot). Where the heck do I put it?
I've seen some people recommend the microwave
U can buy temp controlled mat- almost like a heating pad. But u can control the temp and see it.
Amazon.
Thank you very much
I have been trying for about 2 months and have started 5 now and I never see it rise, just liquid on the top. What am I doing wrong?
What is the environmental tempurature?
@@CleanFoodLiving 60-68 F
60-68 degrees
I got a starter from my daughter, and she said feed it 1 part starter 1 part water and 2 parts flour. Does this sound right, and could it cause my sourdough to be sluggish?
Sounds pretty good. I personally feed mine 1 part starter, 2 parts water, 2 parts flour. So long as the starter doubles or triples in size after feeding, it will be active enough to make sourdough bread with.
Amazing ❤
Does the hooch stop it from doubling?
If hooch is forming and it is not doubling, it means the starter is hungry. Feed it 2x daily instead of once. Follow the advice provided in the video.👍😊
Your absolutely amazing ❤
Hey I am in india and in summers our room temperature is anywhere between 30-35 C. I think this is affecting my starters health because since the summers have started my breads aren’t as good as they used to be. What do I do?
Yes, that is a bit warm and is probably causing a yeast imbalance which is what's affecting the breads. Do you have a refrigerator? you could store in the fridge. Then the night before you want to make bread, pull the starter out of the fridge and feed it. The next morning, use it for the bread making and then put it back in the fridge until next time. See how that works for you.👍😊
I am from india and here weather is extremely hot even today is 32c but feels like 41c. I made my first startet 2 days before and it already has a foul smell so i hv to toss it. Plz guide how to make starter in such a climate
Brilliant
When can I use my starter
If my sourdough starter after 24 hours doesn’t double, can I discard half (putting the Half in my discarded jar in the fridge) and feed it again?
Absolutely😊👍
Oh my! What if you didn't throw the hooch liquid out and you just feed it?
That's fine, no harm.
I started my sourdough starter 7 days ago today. On the 3/4/5 day it rose and was bubbly then dropped and now it’s thick and runny…. How can I fix this.
Try feeding it 2x per day: morning & evening. Sounds like it needs more food. Be sure to discard before each feeding.
Shoot, so i ruined my whole grain starter by stiring the gray into the rest?
What if, its day 5 and still there is no bubble!!!
Please tell me why it stinks? I’ve done it three times and it stinks by third day??
It stinks because it's rotting. There must not be be alive bacteria in the flour. I recommend trying with another brand of flour that is minimally processed.👍
my starter is doubled after 12 hours but by 18 hours it has fallen…what do I do?
It has run out food. It will not stay inflated forever... it must be fed again and it will rise again.👍
@@CleanFoodLiving So should I feed it every 12 hours?
@@oceanlife9824 Yes, that would be very good to do👍
Too much water!! Thank-you!
is your sourdugh starter suposed to stink? I'm new to making sourdough so I don't know what I'm doing but I think my nose went through the 5 stages of grief
a foul is not good and it should be tossed. normal smells can be sour, or like acetone, or yeasty.
@@CleanFoodLiving thank you
❤
A gorgeous lady. She looks like Danni Ashe.
The best videos ive found for thiw content. Follow from me xx
🦝
YOU DIDNT EXPLAIN WHY MOLD KEEPS FORMING??? I WATCHED THE WHOLE VIDEO ONLY TO HAVE 1 MINUTE OF MOLD 😢
As for why the mould, your batch was contaminated, and was not acidic enough to prevent the mold spores from growing.
External contamination. Make sure your jars, lids, tools and most importantly - hands are clean (high temperature water helps a lot) and that no garbage falls into your clean jars when you process the sourdough.
Hate to say it, but at the beginning of the video she laid out all of the chapters and told you if you would like you could skip to the chapter that was pertinent to you and your issue. Really if you're that concerned about mold, why don't you watch a couple more videos and google it, and if in doubt toss it and start again
@@jenclark-yr5bg
Good advice TFS !!
Wow. If you continuously are getting mold please check your house for mold contamination. This happening may be a blessing in disguise.
Thanks!
Thank you so much!
Super helpful. Thanks!
Since it’s winter time (I’m in Canada) and the temperature in the house is lower than 26C, do you think I could use the bread proof of my oven or it will be too warm…. Because my starter dough is not bubbling and/or doubling. Or can you recommend a bread proofer please. Happy holidays from Canada 🎄
I have the same problem. The oven is too warm and will kill it. This is the proofer I use and it solved my problem. Beyond starter, I use it for the sourdough bulk rise phase. Without it my bulk rises are 12+ hours and with it they are a normal 4-6 hours. amzn.to/3TBoWjW
Thanks for the advised. My daughter bought this for me as a gift 😊 and my questions now is my starter still doesn’t bubbles so what should be my feeding until it bubbles. I should mention that is raised but there’s no bubbles at all 😢 I keep the temperature at 80