You say at 8:50 that you wait for the starter to be a bit past its peak and that way it's even a bit hungry when you feed it more flour and water in your dough. Can't you say the same thing if it's a bit before it's peak?
Hi! When I say I like using the starter a bit past its peak, it’s because by that time, the starter had used up most of its food. In the sourdough starter, the yeast and bacteria feed on the sugars and starches present in the flour, which are mixed with water. When they consume the sugars and starches, they produce (among other things) carbon dioxide (CO2), which creates bubbles and causes the starter to rise. Using the starter just before it peaks means it hasn't exhausted all its available food yet - that's why it's still rising. However, when you use it right after it's peaked and begins to fall, you know it's just gone through all the food and is now hungry and ready to be fed more-which happens when you mix it into your dough with fresh flour and water. I hope this helps clarify what I meant! I apologize if my explanation was a bit confusing. Feel free to ask more questions if you have any!
@@larryphotography In my experience, the starter is just a little bit weaker if you use it before it peaks. I sometimes need to hurry and mix up the dough although I know the starter is not 100% at its peak yet. When that happens, I notice that the starter needs a little more time to do its job - if you think about it the starter before its peak is just a bit diluted, because let's say it's 90% ready, that means there's 90% active starter and 10% is still just water and flour, waiting to be fermented. So if I'm in a situation when I need to hurry and the starter is still rising, I'll usually just use a little more of it because I know it's a bit weak (so if the recipe calls for 50 grams starter, I'd use 70 for example). Sourdough is extremely flexible once you have some practise, and you can "bend" most rules that float around on the internet! :)
I'm about to give up, only feed once, no feed twice, feed 1:1:1 or some other ratio etc. It just has me stressed out 😂😂. My starter looked great, had bubble through out, then stopped. But at least it's not mouldy 😊. and it floated. But then stopped. I just can't to figure it out
Hi! Are you trying to make your starter from scratch? If so, it's often the case that the starter will show some activity (bubbles) as soon as day 3, 4 or 5, then it will become "sleepy" again for a few days before it gets properly active. And it's completely normal for the starter to become fully active after 2-4 weeks! All those posts/videos about "how to make your starter in 7 days" can be very misleading, so if it takes a bit longer, don't worry - that's probably more the norm than creating a starter in just 7 days! On top of that, creating your first starter is the most difficult, because you're probably a beginner and don't know yet how sourdough works (in general). So if you're just starting out maybe you can get some sourdough from someone else or order it online? Then after you get the hang of it with a bit of practise (feeding the starter, baking a few loaves of bread), you'll have a much easier time creating your own starter - because you'll already know the logic behind it :) Let me know if you have any questions, I'm always happy to help!
Good day to you, i agree with you. From Cape Town South Africa.
Thank you for your excellent explanation. 🙌🏻🙏🏻🥰😇
Glad it was helpful!🤗💪🏻
Thank you very much for learning a lot, god bless you 💐
I’m glad I was able to help!🤗
Thank you, very helpful! I am new and appreciate!
@@WalkingbyfaithAmberWise i’m glad! Thank you for taking the time to leave a comment!🙏🏻
You say at 8:50 that you wait for the starter to be a bit past its peak and that way it's even a bit hungry when you feed it more flour and water in your dough.
Can't you say the same thing if it's a bit before it's peak?
Hi!
When I say I like using the starter a bit past its peak, it’s because by that time, the starter had used up most of its food. In the sourdough starter, the yeast and bacteria feed on the sugars and starches present in the flour, which are mixed with water. When they consume the sugars and starches, they produce (among other things) carbon dioxide (CO2), which creates bubbles and causes the starter to rise.
Using the starter just before it peaks means it hasn't exhausted all its available food yet - that's why it's still rising. However, when you use it right after it's peaked and begins to fall, you know it's just gone through all the food and is now hungry and ready to be fed more-which happens when you mix it into your dough with fresh flour and water.
I hope this helps clarify what I meant! I apologize if my explanation was a bit confusing. Feel free to ask more questions if you have any!
@stretchandfolds thank you, that makes sense. What would happen though if you use it before it peaks? Less bubbles/carbon dioxide?
@@larryphotography In my experience, the starter is just a little bit weaker if you use it before it peaks. I sometimes need to hurry and mix up the dough although I know the starter is not 100% at its peak yet. When that happens, I notice that the starter needs a little more time to do its job - if you think about it the starter before its peak is just a bit diluted, because let's say it's 90% ready, that means there's 90% active starter and 10% is still just water and flour, waiting to be fermented.
So if I'm in a situation when I need to hurry and the starter is still rising, I'll usually just use a little more of it because I know it's a bit weak (so if the recipe calls for 50 grams starter, I'd use 70 for example).
Sourdough is extremely flexible once you have some practise, and you can "bend" most rules that float around on the internet! :)
✌🏻
I'm about to give up, only feed once, no feed twice, feed 1:1:1 or some other ratio etc. It just has me stressed out 😂😂. My starter looked great, had bubble through out, then stopped. But at least it's not mouldy 😊.
and it floated. But then stopped. I just can't to figure it out
Hi!
Are you trying to make your starter from scratch? If so, it's often the case that the starter will show some activity (bubbles) as soon as day 3, 4 or 5, then it will become "sleepy" again for a few days before it gets properly active. And it's completely normal for the starter to become fully active after 2-4 weeks! All those posts/videos about "how to make your starter in 7 days" can be very misleading, so if it takes a bit longer, don't worry - that's probably more the norm than creating a starter in just 7 days!
On top of that, creating your first starter is the most difficult, because you're probably a beginner and don't know yet how sourdough works (in general). So if you're just starting out maybe you can get some sourdough from someone else or order it online? Then after you get the hang of it with a bit of practise (feeding the starter, baking a few loaves of bread), you'll have a much easier time creating your own starter - because you'll already know the logic behind it :)
Let me know if you have any questions, I'm always happy to help!
Sei Italiana?
no, but I'm close! I'm from Slovenia :)
@@stretchandfolds Close enough 😊. Nice channel!
@ thank you!🙏🏻