Really good info on starters. You really know your stuff. Here are a couple tips for avoiding waste, maintaining a sourdough starter: 1: You can keep your starter in the fridge and only feed it once a week or so. I make a loaf about every 5 days, so I just feed it the morning I'm going to use it and warm it to room temp and once it's ready, use it, then feed it again, and put it back in the fridge. 2: Instead of discarding the unused starter, you can spread it out on a cookie sheet and let it dry in the open air. Once it's dried, you'll get chips of dried starter. Throw those into a blender to make powder and keep it in the freezer. Whenever you need starter, take a tablespoon or so of the powder and add some water and then feed it flour & water, like normal. The next day, feed it again and it'll be ready to go. I did this a few years ago before I started refrigerating my starter. I still have a big jar of powdered starter if I ever need to start some more, or I want to share some with someone else.
@@pilardasto RUclips doesn't let me post links, but King Arthur flour has a page on their site talking about how to do this as well. They didn't grind theirs into a powder, though, but otherwise, just drying the discard. I found out about it on the internet, as a way to safely long-term store starter.
Straight to the point, much appreciated. No endless segments of banjos, 3 yo children, dogs, and cows in the pasture. What you've done in 10 quick minutes takes others 30-35 minutes. This will be my second go at sourdough after a yearlong hiatus following an earlier messy out-of-control disaster. lol. Pray for me.
I did this starter for 5 days and made the sourdough bread from your 'Hand Made' book. Eating the bread now warm out of the oven. It's from heaven. Thank you.
I enjoyed watching this video. Most of the ladies I see doing sour dough starter videos waste so much flour discarding. You’re truly a down to earth mom. Thank you. I’m going to give sour dough a try.
For a free plastic lid on a mason jar, use the plastic lid from a parmesan, grated cheese container. Fits perfectly on any standard mouth screw jar. I used these lids on our pint and quart jars for iced tea in the summer months; keeps ice and lemon slices in and flies out. Not airtight so it works perfect for this application of proofing. Thank you so much for this sourdough starter. I plan on starting it this morning. Looking forward to using this method. Thanks a lot.
Please dont use grated parmesan cheese. It is full of unhealthy and unwanted ingredients like sawdust and binding agents. Yes they are legal in the US but it is so easy to grate your own or cut a chunk or two and pop it into your blender for a light spin/pulse or two. I use my Vita-mix for this and it comes out perfect.
Do you mean the lids from those cheaper grated cheese jars, the green ones, that are in the aisle with the noodles, not with the cheeses? That's so awesome that you know that. Thanks!
ohmygosh, I have been trying my hand at making a sour dough starter for over 8 months and its never worked out until now when I followed your recipe and schedule. I now am a happy owner of a beautiful, healthy sour dough and I couldn't be more happy. Thank you so much for making this video.
Melissa, when u said your starter is already 10yo… immediately this is proof that you know your stuff. I’ve watched many videos on starters and yours is the simplest and best to follow. Thank you.
1st discard I would put in another jar and feed it as well and once I make it into sour dough starter gift it to someone or if near the holidays start new jars with the discard to make enough for the many holiday breads and baked goods. My grandmother on my father's side had 9 children and my grandfather she cooked for during the great depression. She also made the bread for the local church to feed the needy during that time during the great depression. She also was part of the canning, victory garden, etc volunteer. My grandparents had a farm that Orofino took for pennies on the dollar to expand their city. They forgot all my grandparents did to feed the people of Orofino during the great depression. All of my family moved from Idaho. The way things are heading now when there is a need for such things in Idaho my family won't be there to share the knowledge nor the fruits of our labor of produce, chickens, eggs, goats, goat milk, and rabbits. They treated my family like dirt after saving so many lives which my grandparents had a letter of thanks for but ended up with Orofino STEALING tye family farm. They can find another farming family to screw over, we are done with Idaho.
So glad that I found your channel today! I was that person who was so excited by my “active” starter at day 3, then for 2 days it did nothing and I gave up and threw it out. I haven’t been brave enough to go back to it since I didn’t understand what I did wrong. I should have kept going! Your video seems easy, clear info and I feel reassured that I can do this. I’m going to try again!
Hi Melissa! I have been baking bread for over 20 years at home. And have tried, at least 20 times to start a sourdough. I never succeeded yet! My daughters, now adults, made some, so I would like to join them. One thing that was a barricade for my mind was the discarding portion. No one addressed this in the way you have! Your are the first! I am now going to the kitchen, and discarding what is needed! Thank you a thousand times!
@@soniahofmann4969 yes, you can freeze it you'll have to reactivate it for a couple days I believe before you can use again. You can also use it to make anything that you put flour into, like pancakes, crackers or pizza dough, etc.
Started my first starter today. I've watched about 10 videos, including Paul Hollywood's, about making a starter, and this is the best one. Short and to the point.
So glad I watched this video. Day 3 my starter was amazing day 4 it barely rose at all. Day 5 a lot of bubbles but very little rise. I will keep going and hope my starter stays with me!
I came here after seeing someone in a freeze dryer group showed how they had freeze dried their starter... They shared that they had the dried chunk on Wednesday added the flour and water 2 separate times and by Friday they had live starter again! Was fascinated by that, so here I am! Love all the tips and tricks included in this video to reassure people about how easy it is!
I'm just here to thank you. I watched your video around a month ago and after two failing attempts to make starter, I was able to finally make it. Your explanation does work and was the easiest. Today, I was able to make my first sourdough bread. I'm so excited! This wouldn't happened without your starter recipe. Thank you!!!
Exactly right! I just sent her a comment about that. The discarding has been a stumbling block for me; I have tried many, many times over 20 years to get the starter going. I didn't do this, and just made a more common bread, which continues to be excellent and keeps me and others happy. Wish you tons of singing loaves!
I just wanted to thank you for sharing these sourdough starter instructions. This is by far the best one that’s worked for me. I looked and looked at other RUclips videos and had to discard so much flour because it was not working. The equal amounts of flour and water are not necessary. Mine was always so runny. Too hydrated? And it smelled like beer but not in a good way, Idk. I followed your steps and on day 5 my sourdough starter has lots of beautiful bubbles, it’s rising and it actually smells like sourdough bread. I can’t wait to bake my first batch!! Thank you! ❤
I really appreciate your knowledge. I've never had a strong starter, always had to add yeast. Anyways it died and I'm starting over, determined to get it strong enough this time. On day 3 it was so active, then it looked dead yesterday day 4 and I panicked! I've been searching RUclips for help and added raisin water last night and learned to feed it twice a day. Now you have provided exactly what I needed. Thank you so much! Happy baking!
Thank you so much for this lesson I’m going to go get one started right now, my gf has a 100 yr old starter but I moved and now she’s a state away when I want to get some! I’m fairly new to bread making so I guess I’m starting from scratch!! ❤️
Thank you for making a simple to follow Sourdough starter along with explanations of why we are doing discard, etc, and how long to wait to use. I followed another recipe 2 years ago and gave up (too much flour being used and thrown away, and my starter never really got going). I started my new Sourdough started yesterday, and I already feel like I can keep it going by following your advice 😊😊.
I recently participated in your live sourdough class. I have been trying for years to get a sourdough to properly mature! After your class I gave it another try and success!!! I have made my first successful sourdough loaf from fresh ground Einkorn and my husband loves it! It is an amazing sandwich bread because it holds together so much better than my regular Einkorn loaf. Thank you so much for the class!
I let me starter go to waste a while back and when I wanted to jump start a new one I took the flour water combo and brushed it up against the flowers in my garden and started came to life in a day. First round of loafs were awesome.
Awesome! I just got 2 of your books and I immediately started a sourdough starter. So excited 😁 (I also made homemade yogurt, yum 😋) Signed up for the 4 part video series and got n invite to the session today. I hope I didn’t miss it. I set a reminder but I’ve been sanding drywall all day. (I’m going to make some Vanilla extract once my beans arrive) lovley video and books.
I've been trying to get my starter going for almost two weeks, have discovered a couple of "truths" you mention, and will go in the kitchen and discard half mine, and not throw it away. Thanks for the tips, my daughter is also Melissa, and I enjoyed your presentation, I don't like weighing and cups and spoons work for me, I'm old. Thanks!
I have been trying with sour dough my aunt gave me a couple complicated recipes that her friend gave her so did my great aunt and I just gave up then I found your video and I’m so excited cause it’s actually coming along and I’m so happy
I love this! Measuring vs weighing is way more my style. We've had our starter for about a year now and it smells so fruity we named it fruit loop. I did kill it though but had some stored in the freezer that I'm reactivating. I'll be following your tips moving forward! I just love doing things more by sight and feel than numbers.
@@MelissaKNorris is the starter supposed to have a smell to it? Mine really stinks 😕. Should I start over, I'm on day 3? Looks beautiful but smells horrible.
Started my starter on Monday, it’s now Thursday and the starter filled up the jar overnight 😊. Nice and active so I think it will stay on the counter instead of the top of the fridge now. Using rye flour because it was the only unbleached I had on hand. Thank you for the tutorial.
I have been timid to make sourdough starter because it always seemed so time consuming and, well, actually kinda scary. You’ve convinced me to start some! Thank you for explaining everything so well and helping me realize it’s not that scary!
Hii!! Love your channel and longtime podcast listener!! Love taking in all the information and insight you provide, thank you so much! I just took the plunge and started my first starter this week!! Can’t wait to put it to good use!
Two things. One I love the way you say measurement. Two. I've watched 15 these videos online and everyone of them does it different. I'm convinced none of it matters. Just do equal parts when it starts bubbling make some off the top. Pretty simple, 7 days later You're going to pinch a loaf.
Thank you for including the gluten free flour that could be used to make a sourdough starter. You are the ONLY channel that offers this. I am a celiac, but can tolerate spelt flour if it is sourdough, buckwheat also. Suspect rye would be ok too added to a bread recipe that is sour dough since rye flour has less gluten than wheat flours. So happy I found your channel, I am a new subscriber. Looking forward to your channel in the future.
Your recipe is the only one that has worked for me!! Now I’m addicted. ♥️ I’ve found myself needing more starter for different recipes. How do I make a larger starter from this existing starter?
wow, Melissa, thank you very much for your video. I have watched many videos on RUclips because I want to start baking my own sourdough bread. You explained things so clearly and dial the anxiety level down a notch or two. You make it sound doable. I will definitely try. Thank you. Lai Ling
Can't believe I've got sourdough starter going!! Still an "infant" for sure though. Only been feeding it each morning and this morning was the second feeding. Found it to be doubled in size and bubbly with a distinct "sour" smell to it. Removed about half of it (guessing not weighing) and found it to be a bit liquid-y in the bottom. Not sure if this is normal or not but pressing on. Excited!!
I love my starter. I use whole wheat because it's got more food for the yeast. Just from doing experiments with different flours. My whole wheat starter is extremely healthy and active. I only need to feed it once before using it and it only takes 2 to 3 hours to double or triple. I keep mine in the fridge when I'm not using it. If hooch forms I pour it off and feed the starter
I usually do poolish because it is easier and quicker then sourdough but I do love a good sourdough bread. Last time I did sourdough it got crazy and my fridge was filled with strange jars filled with "science experiments", as my daughter called them so I gave up. You have given me incentive to try sourdough again. Thank you.
When you said that you don't have to measure/weigh precisely, you got my attention. I've grown LOTS of starters over the decades and all sorts of techniques work. Now I don't measure or weigh. I aim for a consistency of pancake batter but much thinner or even thicker work as well. You don't have to feed twice on the first day or even at all on the second. There is a huge amount of carb. left unused. Remember that cool temps favor yeast growth and warm temps favor lactobacilli. Wild yeast will tolerate lower pH that suppresses undesirable mold growth. So, it's a balancing act...a war...going on inside your jar. As the pH drops and alcohol forms, the weaker yeast die and the more vigorous TEND to survive. It's these you nourish by discarding some starter and re-feeding. The pH will stop declining too much and less alcohol will be produced. How often do I feed the established, refrigerated starter? Whenever I think about it but sometimes a month or more will go by. It will then take longer to revive for use. It's not rocket science and kind of fun.
I’m a new subscriber. Thanks for making a sourdough starter simple! I will be starting my starter tomorrow. I have watched so many videos & yours is the best as far as giving enough info to make sense! (But not so much that a newbie gets lost) Thanks!! 😁
I used the potato method which worked well for mine. If you can’t get unbleached flour look it up very simple just use one potato and some of the water it was boiled in.
@goinghomesomeday1 hi basically take one medium potato peel and chop into cubes and boil it in about a few cups of water. When it’s cooked leave it in the water to cool down. Then. remove the potatoes cubes put into a bowl mash with a fork and add one cup of water water left over from cooking to make a thick liquid. Add flour and none chlorinated water in equal quantities to the potato liquor 1 cup of each mix well pour this into a jar cover loosely with a cotton cloth and place in kitchen or a warm room. Feed this daily as with any sour dough it worked really well for me to get my dough going you can find it online. I
Thank you 😊 I needed this I'm on day 8 and almost gave up again lol because of exactly what you said day 4 was so great and now I'm not seeing the same activity that I was but I'm going to keep it up
Thank you for this wonderful video. I began this journey when my daughter told me she loves sourdough bread bowls. LOL! Is it normal to name a starter? I called my Dough-nor because it donates a little bit of itself for each recipe I make. My husband thinks I am a nut, but it's FUN!!!!!
I made my first starter last night. It doubled in size and I'm about to do my first feeding. I came back to this to get a reminder for the feeding process.
Hi Melissa! Can you clarify what to do after the 5 days of feeding my starter? Do I only feed it before I need it? Do I put it in the fridge? What do I do from this point on
A few years back a friend gave me something like that but she called it "Herman" I lost the recipe. I heard it was called friendship bread. You left it on the counter adding fruit and flour each day for two weeks I think. You could make bread, desserts (cakes and all) sure hope someone can get the recipe for me loved it. Will try yours too
Just made my very 1st Sour dough starter after watching this I used Wholemeal bakers flour. I bake my own bread but always use instant yeast. As I thought it would be too complicated. It's great to know you can put in fridge if your going to be unable to feed. Question: if & when its ready do we feed only when we use some to make bread & where do you store the your starter. Any tips appreciated. Big Hello from AUSTRALIA 🇦🇺
After the starter is developed & kept in fridge? Or out on counter with loose cover? Am in Louisiana with lots of humidity. AND, do we have to discard after first 5 days when we continue feeding the batch, please? Your video is the easiest one of all I've watched and so I'm following yr instructions. Thank you.
I’ve followed all of your gardening, canning and homesteading tips for over 2 years now and love this starter video. I know I’m a year out 😂 but I started mine today and I’m hoping to keep it alive!! After 10 days can I go down to feeding it once per day?
Thanks for the very clearly expressed video. Very helpful. If making pizza bases etc. rather than a loaf that rises - it should be useable by day five. Got it! Thanks.
This is my first time making starter and I’m almost 70 years old and I’m learning from you guys thank you ,but this is the fourth day I made the starter and I’ve been feeding it every day 50 g of flour and 50 g of water and I didn’t discard any of the days or any of it I wanted to save it for to give it to a friend and my jar exploded all over my microwave. I transferred it to another jar. Can I feed both jars till the day seven or what do I do? Thank you.
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Really good info on starters. You really know your stuff.
Here are a couple tips for avoiding waste, maintaining a sourdough starter:
1: You can keep your starter in the fridge and only feed it once a week or so. I make a loaf about every 5 days, so I just feed it the morning I'm going to use it and warm it to room temp and once it's ready, use it, then feed it again, and put it back in the fridge.
2: Instead of discarding the unused starter, you can spread it out on a cookie sheet and let it dry in the open air. Once it's dried, you'll get chips of dried starter. Throw those into a blender to make powder and keep it in the freezer. Whenever you need starter, take a tablespoon or so of the powder and add some water and then feed it flour & water, like normal. The next day, feed it again and it'll be ready to go. I did this a few years ago before I started refrigerating my starter. I still have a big jar of powdered starter if I ever need to start some more, or I want to share some with someone else.
WHOA ... curious to hear Melissa or anyone respond to the powder idea! Sounds brilliant.
I bought some powder from someone’s on marketplace but have kept in fridge not freezer for 6 mos do u think it still good
@@pilardasto RUclips doesn't let me post links, but King Arthur flour has a page on their site talking about how to do this as well. They didn't grind theirs into a powder, though, but otherwise, just drying the discard. I found out about it on the internet, as a way to safely long-term store starter.
@@crystalmyrick9429 I have mine kept in the fridge for more than 6 months and it is still active after I feed it 3 times a day before using it.
@@petedavis7970
Would this also work if using einkorn flour?
Just started my very first sourdough starter! I named her Dough-lores 😆
love that name !!
Mine is Bready Mercury.
Looool i love it 😂😂😂😂
May be is Pasty Cline.
Mine is Turtle since it's in a crock with a shell. A friend named hers Willow and another friend has Pascal. Love the name!
My granny was the best cook ever and she never measured anything in her life.
Straight to the point, much appreciated. No endless segments of banjos, 3 yo children, dogs, and cows in the pasture. What you've done in 10 quick minutes takes others 30-35 minutes. This will be my second go at sourdough after a yearlong hiatus following an earlier messy out-of-control disaster. lol. Pray for me.
I did this starter for 5 days and made the sourdough bread from your 'Hand Made' book. Eating the bread now warm out of the oven. It's from heaven. Thank you.
FINALLY!! a video that is not long winded! You get right to the point!
I enjoyed watching this video. Most of the ladies I see doing sour dough starter videos waste so much flour discarding. You’re truly a down to earth mom. Thank you. I’m going to give sour dough a try.
For a free plastic lid on a mason jar, use the plastic lid from a parmesan, grated cheese container. Fits perfectly on any standard mouth screw jar. I used these lids on our pint and quart jars for iced tea in the summer months; keeps ice and lemon slices in and flies out. Not airtight so it works perfect for this application of proofing. Thank you so much for this sourdough starter. I plan on starting it this morning. Looking forward to using this method. Thanks a lot.
Please dont use grated parmesan cheese. It is full of unhealthy and unwanted ingredients like sawdust and binding agents. Yes they are legal in the US but it is so easy to grate your own or cut a chunk or two and pop it into your blender for a light spin/pulse or two. I use my Vita-mix for this and it comes out perfect.
Do you mean the lids from those cheaper grated cheese jars, the green ones, that are in the aisle with the noodles, not with the cheeses?
That's so awesome that you know that. Thanks!
ohmygosh, I have been trying my hand at making a sour dough starter for over 8 months and its never worked out until now when I followed your recipe and schedule. I now am a happy owner of a beautiful, healthy sour dough and I couldn't be more happy. Thank you so much for making this video.
So happy to hear this
After how many feeds is the starter ready for use. I have never baked a sour dough loaf have eaten it and love it
@@marlenebornman1841 on her blog post she says about 28 days.
@@lizhewes 👍
@@marlenebornman1841 ...I watched a video and stated 7 to 10 days.
I made my first sourdough starter after I watched your video. It took 14 days because my house is so cold, but it is beautiful!
When you say your house is cold, what’s the temperature you’re referring to. My house is like 12-18°C.
😮 here too, day 6 and not much progress 😅
How did you know it was ready on day 14??
Melissa, when u said your starter is already 10yo… immediately this is proof that you know your stuff. I’ve watched many videos on starters and yours is the simplest and best to follow. Thank you.
100% I refere everyone to her Instagram page or website.
Qqaqa
1st discard I would put in another jar and feed it as well and once I make it into sour dough starter gift it to someone or if near the holidays start new jars with the discard to make enough for the many holiday breads and baked goods. My grandmother on my father's side had 9 children and my grandfather she cooked for during the great depression. She also made the bread for the local church to feed the needy during that time during the great depression. She also was part of the canning, victory garden, etc volunteer. My grandparents had a farm that Orofino took for pennies on the dollar to expand their city. They forgot all my grandparents did to feed the people of Orofino during the great depression. All of my family moved from Idaho. The way things are heading now when there is a need for such things in Idaho my family won't be there to share the knowledge nor the fruits of our labor of produce, chickens, eggs, goats, goat milk, and rabbits. They treated my family like dirt after saving so many lives which my grandparents had a letter of thanks for but ended up with Orofino STEALING tye family farm. They can find another farming family to screw over, we are done with Idaho.
Excellent video and information. I paid $60 for a class and learned more from this video than the two hour class. You've got a subscribe from me. ❤
Thank you for providing an UNcomplicated yet thorough explanation to this. There are too many blogs/vlogs making this complicated!
So glad that I found your channel today! I was that person who was so excited by my “active” starter at day 3, then for 2 days it did nothing and I gave up and threw it out. I haven’t been brave enough to go back to it since I didn’t understand what I did wrong. I should have kept going! Your video seems easy, clear info and I feel reassured that I can do this. I’m going to try again!
Hi Melissa! I have been baking bread for over 20 years at home. And have tried, at least 20 times to start a sourdough. I never succeeded yet! My daughters, now adults, made some, so I would like to join them. One thing that was a barricade for my mind was the discarding portion. No one addressed this in the way you have! Your are the first! I am now going to the kitchen, and discarding what is needed! Thank you a thousand times!
I'm so happy this helped 😊
I must be slowwhat do you do with the discards I don't bake everyday if I'm discarding everyday what do I do with all that dough can I freeze it
There's videos on a no discard method using scraps by Jack
@@soniahofmann4969 yes, you can freeze it you'll have to reactivate it for a couple days I believe before you can use again. You can also use it to make anything that you put flour into, like pancakes, crackers or pizza dough, etc.
Started my first starter today. I've watched about 10 videos, including Paul Hollywood's, about making a starter, and this is the best one. Short and to the point.
So glad I watched this video. Day 3 my starter was amazing day 4 it barely rose at all. Day 5 a lot of bubbles but very little rise. I will keep going and hope my starter stays with me!
Thanks Melissa. I love the simplicity of your video. I can't tell you how confused I've gotten over other videos I've watched about this.
I just got my first starter from my brother and sister in law as a holiday gift. 😃😋
Thank you so much finally I found someone to teach how to make a perfect starter !🙌🏻
I followed your instructions and my starter has been a success! Thank you for making it plain! 😊❤
I came here after seeing someone in a freeze dryer group showed how they had freeze dried their starter... They shared that they had the dried chunk on Wednesday added the flour and water 2 separate times and by Friday they had live starter again! Was fascinated by that, so here I am! Love all the tips and tricks included in this video to reassure people about how easy it is!
I started mine in march of 2020 and it worked! I make sourdough bread one to two times a week. Thank you Melissa!
Such common sense , a BIG THANK YOU !!! so many over kill recipes out there
I'm just here to thank you. I watched your video around a month ago and after two failing attempts to make starter, I was able to finally make it. Your explanation does work and was the easiest. Today, I was able to make my first sourdough bread. I'm so excited! This wouldn't happened without your starter recipe. Thank you!!!
I like how you emphasized not to throw away, and gave ideas. So many don't do this.
Exactly right! I just sent her a comment about that. The discarding has been a stumbling block for me; I have tried many, many times over 20 years to get the starter going. I didn't do this, and just made a more common bread, which continues to be excellent and keeps me and others happy. Wish you tons of singing loaves!
It makes super pancakes or crumpets
Your beginner sandwich bread is so delicious and easy that I haven't don't much else! No longer buying bread. Thanks so much :)
I just wanted to thank you for sharing these sourdough starter instructions. This is by far the best one that’s worked for me. I looked and looked at other RUclips videos and had to discard so much flour because it was not working. The equal amounts of flour and water are not necessary. Mine was always so runny. Too hydrated? And it smelled like beer but not in a good way, Idk. I followed your steps and on day 5 my sourdough starter has lots of beautiful bubbles, it’s rising and it actually smells like sourdough bread. I can’t wait to bake my first batch!! Thank you! ❤
I really appreciate your knowledge. I've never had a strong starter, always had to add yeast. Anyways it died and I'm starting over, determined to get it strong enough this time. On day 3 it was so active, then it looked dead yesterday day 4 and I panicked! I've been searching RUclips for help and added raisin water last night and learned to feed it twice a day. Now you have provided exactly what I needed. Thank you so much! Happy baking!
This is the best explanation on the internet! Thank you!!!
Thank you so much for this lesson I’m going to go get one started right now, my gf has a 100 yr old starter but I moved and now she’s a state away when I want to get some! I’m fairly new to bread making so I guess I’m starting from scratch!! ❤️
Thank you for a realistic, not overly sophisticated instructions. Much appreciated!
THANK YOU! My goodness, some guy on YT has 3 videos over an hour each to explain what you just did in a few minutes!
You are my absolute FAVOURITE teacher… thanks Melissa for ALL your abundant knowledge 🍀
Thank you for making a simple to follow Sourdough starter along with explanations of why we are doing discard, etc, and how long to wait to use. I followed another recipe 2 years ago and gave up (too much flour being used and thrown away, and my starter never really got going). I started my new Sourdough started yesterday, and I already feel like I can keep it going by following your advice 😊😊.
Thanks. I was tired of technical details on other channels and I felt we were not making a sourdough starter , but building a rocket 🚀!!! Subscribed
I recently participated in your live sourdough class. I have been trying for years to get a sourdough to properly mature! After your class I gave it another try and success!!! I have made my first successful sourdough loaf from fresh ground Einkorn and my husband loves it! It is an amazing sandwich bread because it holds together so much better than my regular Einkorn loaf. Thank you so much for the class!
So happy to hear this!
Excellent video, thank you. I'm starting my first ever batch , and this is the most unpretentious instruction I've seen.
I let me starter go to waste a while back and when I wanted to jump start a new one I took the flour water combo and brushed it up against the flowers in my garden and started came to life in a day. First round of loafs were awesome.
Awesome! I just got 2 of your books and I immediately started a sourdough starter. So excited 😁 (I also made homemade yogurt, yum 😋) Signed up for the 4 part video series and got n invite to the session today. I hope I didn’t miss it. I set a reminder but I’ve been sanding drywall all day. (I’m going to make some Vanilla extract once my beans arrive) lovley video and books.
I've been trying to get my starter going for almost two weeks, have discovered a couple of "truths" you mention, and will go in the kitchen and discard half mine, and not throw it away. Thanks for the tips, my daughter is also Melissa, and I enjoyed your presentation, I don't like weighing and cups and spoons work for me, I'm old. Thanks!
I have been trying with sour dough my aunt gave me a couple complicated recipes that her friend gave her so did my great aunt and I just gave up then I found your video and I’m so excited cause it’s actually coming along and I’m so happy
I love this! Measuring vs weighing is way more my style. We've had our starter for about a year now and it smells so fruity we named it fruit loop. I did kill it though but had some stored in the freezer that I'm reactivating. I'll be following your tips moving forward! I just love doing things more by sight and feel than numbers.
so much more my style too!
@@MelissaKNorris is the starter supposed to have a smell to it? Mine really stinks 😕. Should I start over, I'm on day 3? Looks beautiful but smells horrible.
@@lynn9957 describe what it smells like, compare it to something
Started my starter on Monday, it’s now Thursday and the starter filled up the jar overnight 😊. Nice and active so I think it will stay on the counter instead of the top of the fridge now. Using rye flour because it was the only unbleached I had on hand. Thank you for the tutorial.
Just followed the instructions and started my first batch!
I have been timid to make sourdough starter because it always seemed so time consuming and, well, actually kinda scary. You’ve convinced me to start some! Thank you for explaining everything so well and helping me realize it’s not that scary!
I’m two weeks in. Patience is key. I had to use the oven method because my house is chilly but now it holds it’s own on a shelf. Bread this weekend!!
You got it! Keep me posted!
😍Thank you so Much. I can't wait to do this. I have been waiting for ever for this.👍👌🐾🐾🐾🐾⚘
Hii!! Love your channel and longtime podcast listener!! Love taking in all the information and insight you provide, thank you so much!
I just took the plunge and started my first starter this week!! Can’t wait to put it to good use!
Two things. One I love the way you say measurement. Two. I've watched 15 these videos online and everyone of them does it different. I'm convinced none of it matters. Just do equal parts when it starts bubbling make some off the top. Pretty simple, 7 days later You're going to pinch a loaf.
Love this woman! Enjoy your videos so much. I've seen every one of them at least 2 times now. Learned so much.
Thank you for including the gluten free flour that could be used to make a sourdough starter. You are the ONLY channel that offers this. I am a celiac, but can tolerate spelt flour if it is sourdough, buckwheat also. Suspect rye would be ok too added to a bread recipe that is sour dough since rye flour has less gluten than wheat flours. So happy I found your channel, I am a new subscriber. Looking forward to your channel in the future.
I wish I followed your tutorial a few days ago lol I love your ease and concise explanations.
This is the best explanation video I have come across. Thank you 😊
Thank you for giving a simple plan and explaining why you need to discard. I appreciate you!
I've used this method twice now and have had great success both times! Oh, and your discard pancake recipe.. YUMMY! Thanks for sharing!
You are so welcome!
Your recipe is the only one that has worked for me!!
Now I’m addicted. ♥️
I’ve found myself needing more starter for different recipes. How do I make a larger starter from this existing starter?
Just feed it a larger volume if you need more, so happy it works for you
I didn't know bread could taste this good, and it's so easy
Best starter video I’ve seen. Love you Kerr jar.
Love this. U make it so chill and helpful
Brilliant video, thanks Melissa
wow, Melissa, thank you very much for your video. I have watched many videos on RUclips because I want to start baking my own sourdough bread. You explained things so clearly and dial the anxiety level down a notch or two. You make it sound doable. I will definitely try. Thank you. Lai Ling
I'm so beyond excited I found this. Thank you for sharing
Can't believe I've got sourdough starter going!! Still an "infant" for sure though. Only been feeding it each morning and this morning was the second feeding. Found it to be doubled in size and bubbly with a distinct "sour" smell to it. Removed about half of it (guessing not weighing) and found it to be a bit liquid-y in the bottom. Not sure if this is normal or not but pressing on. Excited!!
Thank you for explaining the purpose for discard. I’ve watched several videos as a sour dough newbie and this made sense. 😊
Thank you, Melissa Norris. I should've known to come to you first!
Thanks Melissa this looks like a great opportunity for sourdough starter
Never too late to start!
I love my starter. I use whole wheat because it's got more food for the yeast. Just from doing experiments with different flours. My whole wheat starter is extremely healthy and active. I only need to feed it once before using it and it only takes 2 to 3 hours to double or triple. I keep mine in the fridge when I'm not using it.
If hooch forms I pour it off and feed the starter
I usually do poolish because it is easier and quicker then sourdough but I do love a good sourdough bread. Last time I did sourdough it got crazy and my fridge was filled with strange jars filled with "science experiments", as my daughter called them so I gave up. You have given me incentive to try sourdough again. Thank you.
I cheated I used a drop of poolish to get my sour doe going😅😂
What is poolish ?
@@LindaLopez-uo5bt look at fermented pizza doe poolish
I cant wait to get your books! I love all your videos!
Ihave been scared to start the process mainly to not understanding it. Thankyou for clear instructions.
When you said that you don't have to measure/weigh precisely, you got my attention. I've grown LOTS of starters over the decades and all sorts of techniques work. Now I don't measure or weigh. I aim for a consistency of pancake batter but much thinner or even thicker work as well. You don't have to feed twice on the first day or even at all on the second. There is a huge amount of carb. left unused.
Remember that cool temps favor yeast growth and warm temps favor lactobacilli. Wild yeast will tolerate lower pH that suppresses undesirable mold growth. So, it's a balancing act...a war...going on inside your jar. As the pH drops and alcohol forms, the weaker yeast die and the more vigorous TEND to survive. It's these you nourish by discarding some starter and re-feeding. The pH will stop declining too much and less alcohol will be produced. How often do I feed the established, refrigerated starter? Whenever I think about it but sometimes a month or more will go by. It will then take longer to revive for use. It's not rocket science and kind of fun.
Excellent presentation and information. Thanks for posting.
I’m a new subscriber. Thanks for making a sourdough starter simple! I will be starting my starter tomorrow. I have watched so many videos & yours is the best as far as giving enough info to make sense! (But not so much that a newbie gets lost) Thanks!! 😁
THANKS for sharing your starter, some people say start feeding at day 3, not sure why feeding sooner is better ?. THANKS
You are the best teacher ever!!! So easy to learn with u!! Thank you :)
I used the potato method which worked well for mine. If you can’t get unbleached flour look it up very simple just use one potato and some of the water it was boiled in.
@goinghomesomeday1 hi basically take one medium potato peel and chop into cubes and boil it in about a few cups of water. When it’s cooked leave it in the water to cool down. Then. remove the potatoes cubes put into a bowl mash with a fork and add one cup of water water left over from cooking to make a thick liquid. Add flour and none chlorinated water in equal quantities to the potato liquor 1 cup of each mix well pour this into a jar cover loosely with a cotton cloth and place in kitchen or a warm room. Feed this daily as with any sour dough it worked really well for me to get my dough going you can find it online. I
@goinghomesomeday1give it a go to see how different it is. Some people do this each week and add it I believe but not sure I don’t
Thank you 😊 I needed this I'm on day 8 and almost gave up again lol because of exactly what you said day 4 was so great and now I'm not seeing the same activity that I was but I'm going to keep it up
Thank you for this wonderful video. I began this journey when my daughter told me she loves sourdough bread bowls.
LOL! Is it normal to name a starter? I called my Dough-nor because it donates a little bit of itself for each recipe I make. My husband thinks I am a nut, but it's FUN!!!!!
Great and informative video...much appreciated. Yeah...I had that "explosion" on day 3.....was wondering about it.
I made my first starter last night. It doubled in size and I'm about to do my first feeding. I came back to this to get a reminder for the feeding process.
I wish I had watched this channel when I began my sourdough starter journey... Thank you!
Hi Melissa!
Can you clarify what to do after the 5 days of feeding my starter? Do I only feed it before I need it? Do I put it in the fridge?
What do I do from this point on
I was wondering too
What en excellent instruction video. Thank you for explaining why we need to discard. I really had a problem with that. 🙃
Thank you. Started mine last night. Can’t wait. How do we know when it is strong enough to use?
A few years back a friend gave me something like that but she called it "Herman" I lost the recipe. I heard it was called friendship bread. You left it on the counter adding fruit and flour each day for two weeks I think. You could make bread, desserts (cakes and all) sure hope someone can get the recipe for me loved it. Will try yours too
Great tutorial, easy to follow. Thanks for taking the angst out of making sourdough starter.
Hawaii is a great place to make sourdough starter 😊
Just made my very 1st Sour dough starter after watching this I used Wholemeal bakers flour.
I bake my own bread but always use instant yeast.
As I thought it would be too complicated.
It's great to know you can put in fridge if your going to be unable to feed.
Question: if & when its ready do we feed only when we use some to make bread & where do you store the your starter.
Any tips appreciated.
Big Hello from AUSTRALIA 🇦🇺
Good info. Thanks. Haven’t made my own starter for decades, so your vid is very helpful. New subbie 😊
After the starter is developed & kept in fridge? Or out on counter with loose cover? Am in Louisiana with lots of humidity. AND, do we have to discard after first 5 days when we continue feeding the batch, please? Your video is the easiest one of all I've watched and so I'm following yr instructions. Thank you.
I’ve followed all of your gardening, canning and homesteading tips for over 2 years now and love this starter video. I know I’m a year out 😂 but I started mine today and I’m hoping to keep it alive!! After 10 days can I go down to feeding it once per day?
Thanks for the very clearly expressed video. Very helpful. If making pizza bases etc. rather than a loaf that rises - it should be useable by day five. Got it! Thanks.
Thank you for very clear information ❤
My house is 63 degrees, using tap water, only feeding once a day, and not discarding every time. It is a beautiful bubbling mass of goodness.
Just started my Widdough ❤
So glad I found u on here. Thank u for this video!
Great Video and very informative. Easy to follow. Exactly what I need!!!
I've tried doing this in the past and I'm going to redo it again and see if I can do this because I really wanna start making fresh read again
This is my first time making starter and I’m almost 70 years old and I’m learning from you guys thank you ,but this is the fourth day I made the starter and I’ve been feeding it every day 50 g of flour and 50 g of water and I didn’t discard any of the days or any of it I wanted to save it for to give it to a friend and my jar exploded all over my microwave. I transferred it to another jar. Can I feed both jars till the day seven or what do I do? Thank you.