How to start a sourdough starter from scratch
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- Опубликовано: 19 янв 2024
- Blog post: faithandarrowhomestead.com/ho...
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Awesome video and thank you SO much for leaving in the measurement mistake and all the little stuff. It's so much more helpful.
Thank goodness for your little foibles!!! I’ve never done this before and I’m interested in doing it for the first time! I’m sure without you having these little problems I wouldn’t have had half the understanding of the process 🤣🙏🏻♥️
That’s how I choose to look at it! Thank you for this. Sometimes I wish I was polished and put together but I know there’s value in sharing the mess 😂
As someone that failed my first sourdough starter attempt, I appreciate that you included your mistake and your solution process! Super insightful and encouraging when not everything goes as planned!
I’m glad you found it helpful! Thank you :)
I've always thought this process was super hard and not worth it. Seems easy but definitely time consuming. I might consider trying it.
It might be a little bit time consuming in the beginning but once you figure out how it fits into your routine, it’s very manageable. I make sourdough products from scratch 3-6 times a week and it doesn’t take up too much of my time.
I'm going to start the sourdough starter this week.🤗
Thank you for sharing!
Blessings💜💜💜
Best of luck!!
You always share fun videos with us and I appreciate every minute of it. I always look forward to watching your new videos
Your support means a lot to me!
Thank you for posting. I just started my starter today following your video and have your blog up to help keep me on track. Bringing the starter back 60g to me makes things less confusing so I’m glad this happened and you found it to be working. TY.
I’m glad that made sense for you! I did the math and it ended up saving around 100g of discard. Not a huge difference but it also guarantees you’re feeding an adequate amount as well. I like this method and am happy to recommend it.
You explained everything very well, I’ve watched several starter videos and I feel confident that I can do this now. Thank you!
Oh Lisa I’m so glad to hear it! Best of luck to you!
@@faithandarrowhomestead Bertha is resting in a nice warm place. I’ll check up on her tomorrow.
Found perfect warm environment for the starter to live, my furnace/hot water heater room sits at around 80 degrees year round, seems like a good warm place as you mentioned.
That’s perfect!
Thank u for this video! It has given me the motivation to try it! Also thanks for leaving in the times your forgot to feed it and that it still works. I feel that's what will happen to me but knowing that it will hopefully keep it alive!
Oh great! Best of luck to you. Once your starter is established, let me know what you name it!
I agree with your method of saving 60g. I started my starter in 2001, still going strong. No matter what is in the jar, I only save 50g, then feed 50g flour + 50g water. 🍞
Yes awesome!
Im glad that you had the errors. I started my own with About 20 grams flour and 20 grams water . Then discarded down to 20 grams. I have found less is more. More isn’t always better.
I completely agree! I personally didn’t even want to do 60g but because that equals roughly 1/2 cup and 1/4 cup I thought that would be most convenient for those without scales. Otherwise I likely would’ve done 20g as well.
Thank you for sharing. Curious question here....why do a lot of people name their sour dough starter? Also, since you started a new one will you give it it's own name? Say for instance may be "Ava". The new little sister.
I will try this as my hubby is a bread lover.
Just for fun! I have a sense of pride and ownership over my starter, so I enjoyed naming her. I am gifting my new starter to a friend of mine after the 14 days are up and she’s going to name her Stella!
@@faithandarrowhomestead cool
I've never had a successful sourdough starter. Using your method I'm anticipating this to change 💚. How do you store your starter long term? For instance after the 14 days you make your bread using a half cup or whatever your recipe calls for. What do you do with whats left? Do you just continue this same starter process indefinitely?
I have a video coming soon with this information! I’m giving people time to start their starters.
Jaylea I love that you made an error, it shows us what may happen to us. I have been waiting to start my sourdough until you made this vlog. ☺ I plan on starting mine as soon as I get home today,
Yay Colleen best of luck!! Let me know if you have any questions!
I noticed I hadn't seen any of your videos the last several weeks. I wonder why YT algorithms changed. Glad I looked you up because this was high on my list of future to do... sourdough starter. Blessings!
Thank you for thinking of me and taking the time to look me up! My views have been steadily dropping and I assumed it had to do with the algorithm. Luckily our Father is in control of all things, including this. I haven’t let myself stress about the dropping views.
@@faithandarrowhomestead
Agree and Amen. I have enjoyed watching your videos and I plan on using your example of making popcorn at home. I will now watch for new video unloads. Sending prayers and blessings
I'm going to give it a try - but I'm going to wait for things to warm up a bit - single digit nights or -0 just doesn't promise enough warmth to get this off to a great start. Thanks!
I don’t blame you, Debbie!
My current starter I started with adding 1 tsp of milk kefir with the original water. The flavors are fantastic. I also put any discard into my compost. Nothing is wasted.
I make kefir do you use the yogurt? I’m curious about starting and would love to use the kefir.
Yes
When I made my starter, I used my homemade yogurt for the liquid in my flour, after that i used water when i fed it. That made a good strong starter. I thought it might be because of the yogurt or maybe because I bake a lot of yeast breads, so likely lots of air borne yeast in the air.
I’ve never tried this but I‘ve heard other stories similar to this!
if the house is too cool for jump starting it, putting it in the oven with the light on should work well. I do that when making normal yeast bread dough.
Hello mam sorry to hear that your starter had a bad smell it must be your flour or water.my tab water sets over night and I use all purpose bleached flour my discards are used every day that I had to go thru that process pancake or tortillas I have never been sick I am in the dtag now of feeding it once a week and keeping it in the refrigerator I also have started an Amish starter thank you have a good day
I have literally been hanging out for you to do this. I've had a jar ready for months waiting for you to produce this video.
Awh Lizzy! Your faith in me is much appreciated! I hope I explained it all in a way that sat well with you ❤️
@@faithandarrowhomestead You did. You explained it in a very logical manner. The blog post is just absolutely perfect.
I'm definitely starting a sourdough feed.
Love this video! Super informative and feels more patient than others I have seen. I can’t wait to see your other videos about sourdough!
I have never made sourdough, or any bread, and have been wanting to try it out for so long! I finally did after watching you and noticed that by the end of day 1 my starter had risen. I’ve had it sitting on a heating pad that I use for my cramps on the lowest setting all day, so I assume that may be why. I was wondering if this has happened to anyone else? And if I should go ahead and dump half and add more on day 2 instead of day 3 or should leave it alone.
I’m sorry for the delay on this. You would’ve made your decision by now. Yes the heating pad is definitely why you had a rise. I would’ve left it alone still on the 2nd day but if you decided to discard and feed that’s fine it’s not the end of the world. The purpose of leaving it alone the second day is to give the yeast a chance to get a footing before discarding. It’ll still establish just maybe a teeny bit more slowly.
The timing! I started one several weeks ago for the first time! His name was Doughbi-Wan Kenobi and he was doing really great for almost two weeks but when L was in the hospital, he grew mold bc I wasn’t home 💔 I was sooo close to being able to make some bread!! I don’t know if I want to do it again bc it was too painful to toss him out lol 😅
Oh my gosh!! I love that name 😂 Let me gift you some of mine!
@@faithandarrowhomestead awww, I’d totally love someee!! 🥺💚💚
Do you have recipes for the pizza crust and crackers on your blog? I just found your channel and haven’t explored your blog.
Hello! Yes here’s the link for the pizza dough: faithandarrowhomestead.com/cast-iron-sourdough-discard-pizza/
The crackers I use Farmhouse on Boones recipe.
Are you making your sourdough recipes using freshly milled flour? I have a grain mill and starter but need recipes using freshly milled flour
Many of them, yes! Check out my website www.faithandarrowhomestead.com I’ve been working on developing recipes and I post them to my website when they’re complete.
When would you advise someone on when they can start using the discard?
Great question! 14 days after you start it. You may hear others recommend a month. I think that’s a bit excessive from a safety standpoint. If you want to use your starter to make artisan loaves a 14 day starter may not be quite strong enough but after 14 days it will be safe to use.
@@faithandarrowhomestead thank you for taking the time to answer my question. I do appreciate it.
My family complain about the bread being way too sour. Can I add some baking soda to my dough to try to get it less sour?
Hmm, I’m not sure I would have to look into that. How long are you fermenting your bread? Are you leaving it overnight?
So I can start with white then I have to add whole wheat flour or more white ?
You never have to do whole wheat if you don’t want to. I was just sharing that I do but you can always do white if you want.
@@faithandarrowhomestead ok thank you very much
Do after day 7 what do u do with the starter
Great question! I just had a video go up explaining this exact thing :)
ruclips.net/video/K1zBUTQfVpU/видео.htmlsi=ML-HLembGLX2KezX
What do you think about the no waste sourdough starters?
Tell me more about this!
Just type in no waste sourdough and there are a lot of videos showing people doing this. The one I tried was the channel "survival ht", but then I did have some trouble, but eventually got a sourdough starter going. She starts her starter with yogurt and manages it differently than others I've seen. I recently had a completely fresh milled loaf turn out really well after many tries.
"Our gabled home" has a vIdeo short on the easiest way to make a sourdough starter with no discard.
@@tripletgoatinteresting, thank you!
'Whole grain' terminology is confusing me. I only use 'whole wheat' flour instead of 'white' or 'bread' flour. Can these Sourdough breads and starters be made with whole wheat flour, or do I now need to go back to white flour? Sorry for the questions, I am just learning, because I got a cast iron dutch oven for baking breads, so this is all a learning phase before I try to bake breads, hope that makes sense. Great video by the way Jaylea! =)
Oh yes the terminology can be confusing! First, congrats on starting your journey! Now sourdough starters can be made using just about any kind of flour. White, whole wheat, bread flour, heck there are people out here making sourdough starters with potatoes. You can use whatever flour you have on hand. I prefer to start mine with an unbleached organic white flour. I’ve had consistently good luck with this. When it’s established I started feeding roughly 50/50 white and freshly milled flour.
I also want to throw in a little clarification on what “whole wheat” means. A wheat berry is made up of three parts: the bran, germ and endosperm. In conventional milling the bran and germ are sifted out and just the endosperm is left, this is white flour. In store bought “whole wheat” they add a little bit of the bran and germ back in but not all of it. The only REAL whole wheat flour is the freshly milled kind that you either purchase from a local mill or mill yourself. Even the kind sold from reputable brands is rancid by the time you get it, the nutritional value largely gone.
@@faithandarrowhomestead Thank you for your in-depth reply Jaylea! Very helpful!
Thank you for this video. I've been wanting to make a sour dough starter but thought it would be complicated. My idea is that for the first 14 days or so I could discard 60 grams and feed 60/60, then after that I would increase it. Is that correct?
@@brendarunyon2975remember that you need to feed it an adequate amount to allow it to grow and thrive. If you’re feeding 60g flour, 60g water and say you have 60g of starter already in the jar that’s total volume of 180g. If you only discard 60g next time, that still leaves you with 120g. Feeding 60g won’t be enough. You’ll need to feed 120g. That’s why I discard 120g instead of 60g.
Ok, maybe I’m not smart enough to figure all this out.
So what do you do after you have got this started for 14 days?
I understand you use some of it to make things. But then what? Are you starting all over again with the 60 grams of water and flour?
I have watched several starter videos and they are all about starting them and great you have it started but no one goes on to tell how you use it or how to maintain it.
I have a video about this exact thing! I hope you find it helpful!
ruclips.net/video/K1zBUTQfVpU/видео.htmlsi=CMqSGUa2ljxmYUEp
Why are you against wholemeal flour?
Like store bought whole wheat?