Sourdough Q & A | SOURDOUGH STARTER GUIDE | Farmhouse on Boone
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- Опубликовано: 25 фев 2019
- It is simple, delicious and healthy to make your own sourdough starter from scratch. I get a lot of questions about maintaining and using a sourdough starter. CLICK SHOW MORE
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It is late 2023 when I watched this. You have come a long way, Lisa! You mentioned you had not made bread in a cast iron pot; just watched you knock out 6 loaves! And mozzarella cheese..you made pizza with homemade crust, homemade mozzarella and canned tomato sauce while in labor with your 8th baby. Women are incredible and Lisa is a prime example. 😊❤
I love going back and watching old videos, it is fun to see the progress !!!
She is inspirational ❤
I had the sourdough starter police get really rude with me after I told them I cover my starter with a tea towel 😅 Apparently it’s “dangerous” and makes bad bacteria get in it, but my starter is a few months old and has never gotten moldy, and has been BUBBLING with healthy bacteria! I use it almost every day, whenever I started it I actually kept it outside to collect outside yeast. I also got in “trouble” for not measuring feeds. Oh well, It works amazing for me and we make plenty of tasty sourdough recipes 😊
I made my starter after watching one of your videos about a year ago. My first attempt was a failure. It smelled like cheese and had all different colours in it 12-24 hours after feeding. I decided to throw it out and start over. This time around it smelled like flour. Eventually I started to see bubbles and it developed a slight sour smell, but nothing to do with that cheese smell from the first time!
I moved 1,500 miles to another country and did the journey by car. My starter came with me and is doing great. And it might be a bit silly but I always smile when I see my it in the fridge! I feel so accomplished :)
That's awesome!
I find it hilarious that your starter is older than your children 🤣
😂 that is funny! But kinda great.
Not sure if this is also an American thing (I live in the Netherlands) but on several occasions as a child I received portions of this you could feed/grow/bake a bread from and then give portions of to friends, and it was called “Herman the friendship bread”. Lol!
npigwnl we did that in Sweden as well when I was younger, don’t know if it’s still a thing though.
We called it Herman as well
Same in Austria and we also called it Hermann! How funny 😂 It didn't taste good though😞
We do that here too, we call it Amish friendship bread.
I remember i received it once and made it . it was amazing . I was looking for a recipe but all the ones ive found say to add pudding mix . which I am sure wasn't part of the one I had done
Hier werd het Mariken brood genoemd😋
I was so intimidated at first but now I can't imagine life without my starter! I feel good about making healthy recipes for my family! Can't wait to try the French toast casserole this weekend :)
Thank you for this! I was just getting ready to start mine this week!
That was awesome, Lisa....full of info! Thanks so much! I am also signed up for the Mar. 11th-15th. Can't wait.
Great video. Yes, I’m watching Jill’s crash course.🌸
This is helpful, you explained this so well. Thank you Lisa!
I absolutely loved this video & found it very helpful! I am also very excited to check out the Heritage Cooking Course!!
I put my sourdough starter in the fridge back in June as I was overwhelmed with cooking all our fresh garden veggies and didn't want to bother with it on a daily basis. As usual, I forgot all about it. Now that it's fall and the fresh veggies are a memory, I pulled it out (it's November, mind you!) with fear and trembling thinking I must have killed my old friend. Well, don't you know, just by feeding it normally, it was back to bubbling within 24 hours! Love my starter! I named her 'Grace' when I first made her and she still lives up to her name, even when I neglect her for 5 months!
Yay! I’m happy you’re getting back into it!
I thought mine was amazing after 1 month of sitting in the back of the fridge!! Whoa baby--- that's quite amazing to know it can last that long! Did it have the black liquid on top? Did you get rid of it or just mix it back in? I read that you can do either
@@TheBalancedMom I got rid of it. The black (hooch). It makes the starter extra sour and that’s not my preference but yes, you can stir it in as well. :)
@@Thriftyknitter2 good to know!! Thanks!!
Good to know, thank you! I love the name grace! Just starting on this adventure, my new starter is about 9 days old and I believe it’s ready to use! Very exciting!
Oh... I am going to have to try this!!! Thank you for posting this video! 💗
Had started one because of you. Enjoy the pancake recipe. Thanks so much
Lisa is a rock star. I love her philosophy, and how she includes her children in all she does. Just cooking a homemade healthy meal is so educational for the little ones! I’ve found her so inspirational that I’ve actually started my own channel thanks to her and her blog course. Thank you Lisa for all you do and share! I'm so happy to see this video all about your sourdough starter. I've made your sourdough pancakes and love them!!
if you turn on your oven light it will keep your oven at about 70 degrees! This might be a good option for those who like to keep the house cooler but want to have your starter now :) Of course take it out when you are using the oven and it would be fine in the mean time.
My oven light heats my oven to 90 degrees. Not sure if that's too hot.
I did this two nights ago and my starter tripled in size and overflowed all over the bottom of the oven. I like to learn everything the hard way.
You just answered a question I've been trying to research for months and can't find anywhere! Thank you so much!!!!
Yes, ladies, starter is resilient. I made mine about a year ago. I've thought I've killed it. I've worried I made the bread all wrong. I've accidentally misread a recipe and in fact made the bread wrong. I've gotten it out of the fridge, looked at it, and thought it mutated into a monster. I've learned to relax about it because every single loaf I've made has looked good, smelled good, and tasted good. I've learned that bread baking doesn't require exact measurements, technique, or oven temperature even!
I used Lisa's sourdough bread recipe and I would say it was fail proof. I had wonderful results. Never in all my born days did I ever make something so delicious. It was not hard. I kneaded it by hand still it was stretchy, about 10-15 minutes. It was easy. I would say, just try it!
Totally agree!
This is very encouraging! I am on day 6 of my sourdough starter.
Loved making our sourdough starter last year! It was super easy to start from scratch and truly was resilient like you said. Our only issue was our extremely hot and wet summer. I fed it one morning and by the next afternoon, it had accumulated mold around the edges. So excited to start a new one this spring!
I am SO glad you addressed the nasty bowl issue. I thought for sure something was wrong and mine went bad. Mine had such a hard crust around the edges that I threw it out. Thank you for discussing this and I know next time what to do.
I'm a new sub, and I cooked the crispy cast iron potatoes tonight. It was perfect! Thanks for all the info, God bless!
Tried this before but with your instructions, my started is alive and happy
Faith and Family Farmhouse has a video for making sourdough bread that comes out perfectly every time, but it’s more of a method and less of a recipe.
I just want to say thank you for your sourdough content. After watching your videos, I created my starter on 08/04/18 and it’s still going strong. I put a sourdough dish of some sort on the table nearly everyday and my husband and kids enjoy it so much. Making them something full of love and wholesome goodness that they love really fills my cup.
Oh I love her! She is in my blogging course!
Great video! Yes- I find it’s very easy to care for and I just “know” my starter now. I will say I wasn’t sure the best time to use my starter after feeding it- watching the rise and fall in a mason jar helped a lot! Best to use just after it starts to fall back. 🤗
Love, love your videos!!! I am a Louisiana country girl and don't like measuring. I count on my senses to tell me when things are done!
I make sourdough bread all the time. My family love it. The starter is very forgiving. I had my starter in the fridge for a very long time. I made bread without feeding it and my bread came out awesome.
Thanks for all the good info and tips! My kids love making sourdough starter onion pancakes. We just pour fed starter into a hot cast iron with olive oil. Top with sliced onions and rosemary, if we have it. Flip and cook until both sides and onions are golden brown. So good! I love having a starter in the house.
I just love this channel!!!! It’s such a relaxing, refreshing retreat to come to...(and the educational parts of it are obviously amazing too!) ❤️❤️❤️
Thank you so much!
The liquid on the top of your start is called hooch!
What makes a sourdough starter fail? Viewer SeaBeBlue had her first starter turn out smelling like a stinky cheese and turn different color. This VLOG has helped me to become more familiar and more at ease with the whole sourdough concept. Thank you so much for taking the time to answer all of these questions. I signed up with the Heritage crash cooking course that starts in March. Thank you again for the VLOG.
I have been baking sourdough bread for almost five years. Thank you so much for simplifying it. I hated throwing out discard. Albeit it went to my compost pile, so not totally wasted. 😊
Great info my sour dough has been doing pretty good!! Thanks to you!
I’m a newbie at this all. This has been very helpful, thanks!
I just tried sourdough bread in the cast iron dutch oven I got for Christmas and we LOVED it!!! DO ITTT!!
Also, if you're making a new starter and it bubbles over wayyy too fast and makes a mess, just clean it up, keep a little bit of it from the jar/bowl and keep going, its just a phase haha.
This video came at perfect timing! I am currently on day 7 of a making my sourdough starter from your other video and blog post. I had made a starter about a year ago but didn't quite know how to maintain it when I wasn't using and ended up throwing it away. Definitely inspired from you to make it again and keep it forever. Also excited to try all of your recipes using it. 💛
www.farmhouseonboone.com/farmhouse-on-boone/tag/ferments/
So many options 😊
Once you start making it in a Dutch oven, you’ll never be the same. I still make my old-fashioned sourdough bread which is the healthiest bread that I make, but my artisan breads that I do in Dutch oven’s is the most delicious. I use a lot more whole wheat than most artisan bread recipes call for. I use 600 grams whole wheat, 400 g white bread flour..This makes two loaves. My old fashion bread recipe is for a Sandwich loaf
Ok I need to get on this!
Glenda Stryker I wholeheartedly agree!
Thank you so much this has been very helpful.
Just a little tip about sourdough. In the winter. My granite countertop is very cold. Too cold for my sourdough. So in the winter, I cover my sourdough and put it in the corner on the step stool next to my heater, and it's very happy.
I never thought about this!!!! Good call on lifting it away from the counter-- I added flour clothes under each of my starter jars to keep them from the cold counter now that you've made me aware of it!
I’m on day 8 with my starter ! Let’s hope it works ! Doing the pancakes tonight so we will see !
My friend had suggested using a seed warmer since our home isn't the warmest. It has made a huge difference. It looks like a heating pad but it is on a low temp. I just placed it around the outside of my container and it's helped a ton! They're only about $12.
For the question on house temp: I made my first sourdough starter this winter from Lisa's blog and video. We keep our house cool, at 64. To provide a warmer environment for the starter I keep it in the oven, door open and light on. This keeps the temp in the oven between 70-75 (I have a thermometer in the oven). Leaving the door propped open seems best as it provides air ventilation and access to the natural yeast for the starter. When I'm using the oven I just leave the bowl on the counter near the oven so it is a warmer environment. This has been working well for the last few months and I've had success with most of the recipes I've tried!
I keep mine in the microwave in a jar but with the lid sealed, its bubbling nicely
Appreciate this as we live in an older house and it is cool in the winter.
We heat with wood, so at times our kitchen ( where the woodstove is) gets above 100° Which is way too hot for a starter, really. So I keep my starter [mostly] in the living room, where it's a bit cooler, and move it back to the kitchen when feeding it.
I love Jill! Thanks for the info on sourdough!
Excited to try!!👍
Thanks so much for clariying. I just started my starter and i was confused when the instructions said discard because i thought it was wasteful to throw away so i thought surely they mean pour it into another jar 🤣 so now i have 4 mason jars. So, i guess i will start actually disgaring. I was thinking "man, this is going to create a lot of jars". 😁
Thank you. I made your starter. Didn't weigh it, just winged it 😂. Came out perfect and now I'm on the sourdough baking journey. So far? I've made the buttermilk bread, cinnamon raisin bread, pancakes, cinnamon rolls (several batches) and now going to attempt the pumpkin shaped bread.
Thank you again, I'm in my sixties and never made sourdough. My grandmothers and great grandmothers did. My grandmother is 103 1/2 yrs old, she talks about how a new bride always received a starter and tea towel ❤
What a sweet tradition to pass to a new bride.
Back in the day when I was cooking daily for my family (6kids). I had a recipe for sourdough biscuits that was absolutely delicious. I also made a cake and cinnamon rolls with my sourdough starter.
So good!
Can you write the recipes,?Thanks
Your blue and white dishes on the wall are lovely. 💚
Thanks!!
Oh, also! My house is 60 - 65 degrees F in the winter, so I started by starter in the oven with the light on which gets it to about 85 degrees. But when I'm just using it, now that its established, it does fine on the counter top.
Oh totally! It will do fine once established at that temp. I just meant that I wouldn't attempt starting one that low. :)
Lisa- your English muffins are my favorite!!! I have to limit how often I make them bc I will eat them all! 😆
Great information! My sister and I spent our day yesterday making kimchi. We use mason jars and I was wondering if you've ever kept your started in a jar to save space in the fridge?
Dear Lisa, after I made your recipe for sourdough English maffins and turn tasty I decided to make and others thinks. I made a traditional sweet bread for the Easter and it was a success .I dehydrate a small amount of my starter for any case.I want to make your sourdough apple pie and cinnamon rolls. Thanks
Hi Lisa, I made my starter last August after having watched 10 times your video 🤣!!
I have to say that it is absolutely helpful! My starter is very healthy and I make a lot of recipes, bread and pizza though are still a bit tricky for me. Thank you so much!!! 💓
Thank you for this well explained video.
you're welcome!
I must have watched at least five videos on sourdough starter and I just love learning about it and everyone seems to have a little tip of their own to add to the WWSSW; the World Wide Sourdough Starter Web (:
I made playdough for my granddaughter with my throw wat starter!just add more flour and1/2csaltand 2c flour counting the flour used in throw away .mix to gether .o and add like1/4c colored water.add water to starter b4 the dry flour and salt.mix with hands.let kids play
Excellent video
So helpful.
I’ve waited forever to do this bc I didn’t want to mess it up but today I was like I’m just going to do it and if I have to start over it’s ok.
How did it go?!
Thank you for your videos, you have an excellent channel. And congratulations on your new baby, how wonderful. I'm in the UK; white plain flour is cheap and easy to find (probably same as bleached/all purpose) but unbleached I've not seen in supermarkets yet, I'll keep looking. I'm giving it all a good crack, now up to 4th loaf/4th attempt after 10 days nurturing a starter. I'm producing some real dense doorstops but my kids are impressed. I'll keep going, one day my bread will be airy and light like yours, here's hoping anyway. Blessings to you and your family!
it sounds like your starter needs strengthening ...try feeding it rye flour if you can find some...
@@FarmhouseonBoone thank you so much for this tip. Rye flour I can get! 🙏👍
There's a book called Wild Bread that has some good gluten-free options, for the person who asked about that.
THANK YOU! I'm going to start a new baby
I love your sourdough starter and bread. I have made 8 loaves so far and I have only had the starter for 2 weeks.
Love to hear it!
Hey Lisa! Another great video thank you! I am SO excited about this Heritage Cooking Course! Question: My husband and I don't can't eat a lot of carbs, we make sourdough recipes for our children all the time, and then carb free options for ourselves. We love fermented foods. What fermented options do you know about that don't require carb sugar or grains for?
Hi! I have a lot of fermented recipes on my blog. I went ahead and attached the link 😊
www.farmhouseonboone.com/farmhouse-on-boone/tag/ferments/
Thanks Lisa! That was a really interesting and helpful video. I’ve been making some good pancakes and English muffins with my Alaska sourdough starter...it seems like mine has a slightly different consistency...more gloppy.
You can just increase the flour or water to make it more the consistency you want. I keep fresh ground starter on the thicker side as it goes through the food faster and stays healthier when thicker.
Melissa K. Norris Thank you!
One way to deal with ferments not working right in winter, is getting one of those terrarium heating ‚lamps‘ from the pet store. They look like lightbulbs, but they do not emit light, just heat and come in varying strength. I put my ferments in a big box, hang the lamp in there and cover it loosely with a towel. You kinda have to work out the exact setup, to get the right temperature, but then it works like a charm and only uses very little energy, actually. Could be done in an empty cupboard as well, of course...just make sure, the lamp isn’t touching anything (obviously).
That's a good idea!
Couldn't you also set your starter in your laundry room when your dryer is going?
I do that when I'm proofing to make pizza dough.
I made mine in winter and just stored it on top of the fridge. Worked great! And we have had a very harsh winter. Also, I've heard of people storing in the oven with the light on.
I added a comment on instagram lol :) Thanks Lisa! Exactly, fermented!
I know you grind your own flour...what kind of berries do you use exactly? Hard soft etc? And do you use this exclusively with your starter? Do you grind ahead and freeze?
cultures for life also has a good sourdough bread recipe it’s very easy to follow as well :-)
Great tips thank you! Where did you find your dish rack behind you?
Northwest Sourdough on RUclips is also a great resource. She offers a free step by step, day by day course for creating a sourdough starter. Also many other free sourdough videos.
I can’t wait until I can “play” with my starter! He-he;)
Lisa, I’d like to know (as someone already asked, but the Q wasn’t answered) - When you feed your established starter, what ratio of flour/water would you add?
Thank you! I have a kefir at home and I read online that I can add kefir whey to my starter. Is it the same bacteria in both?
Lol! And I am completely new! Lol! I better check out your other video too! 😂
I was given a sourdough starter that was about 30+ years old. It’s fed with water, sugar, and potato flakes. It looks so different than most other starters I’ve seen, so I just stick to my bread recipe I have. I wonder if anyone has ever transitioned a potato flake starter to a flour one 🤔 I thought about making a new one from scratch but I love that mine has such a history!
It's a gluten free starter. Sounds great! 👍👍
I just watched 4 other video about sourdough and what you can make with it and all the comments are disabled in those video's , thought you should know . Thanks for this video been thinking of trying this because am sensitive to grains .
Gluten free starter is started the exact same way, I have a gluten sourdough starter as well as my brown and white rice starter. If I want to kick start my starter ( rise faster) I turn my oven light on and put the starter near the light in the oven…
I have a sour dough starter that I revived from a dehydrated starter a week ago so it’s been in my fridge for a week. I’ve been keeping it in a large mason jar with a metal lid. I didn’t realize until watching your channel that I shouldn’t use a metal lid. Can I move it to a glass bowl with a lid like you show above & it will be salvageable or do I have to throw it all away?
That is the same acid on nuts so we should soak our nuts and then dehydrate before eating them:)
When you feed your (established) starter, how much flour and water do you have to add?
After your starter is established do you still discard part when you feed or just feed & use? Thanks newbie here..
Hi Lisa, I have a question for you. I started my first starter about 5 days ago and it is so bubbly (maybe too bubbly??) but I’ve found that the starter on the inside of the jar gets fuzzy/moldy before it’s time to feed it again. What am I doing wrong and how can I fix it? My starter started getting bubbles on the first day and now on day five it’s almost foamy. Any help you or your community could give me will be greatly appreciated. 😊
When do you use it straight and when do you add other items to it? I thought a starter is just used to start a recipe. The French flour that is not from here Farine DE ble' on amazon can be used for gluten free. Not celiac. But the flour they make is totally different than ours. I have been gf for 10 years and ate this flour and was fine.
I left my starter in the fridge for months, I totally forgot about it, it had the black on the top which I threw away and it smelled very vinegary, I fed it and left it in the counter, then fed again and put back in the refrigerator...it was fine.
It's so funny but my husband's grandma was called Ma Ingle! She lived in Alabama 🙂
Too funny!
Hey, you have some blue onion dishes! ❤. Thx for your video...I’m new and confused.
Hi there is it ok/beneficial to start discarding and feeding starter twice per day vs once per day on day 7 if starter is not floating? There are bubbles and smells like sourdough, it’s rising some and falling the last 2 days. When could I switch back to once per day? Also, I keep 50g and feed 1:2:2 ratio how and when could I keep more and feed more to keep more on hand sometimes and could I go back and forth with how much I keep and feed as long as I’m keeping same feeding ratios? Thanks a lot
I have ignored my starter in the fridge for months and months and it always comes back. Always. Zero issues.
Do you have to discard some of the starter can’t you leave it in ? And do you have to change the jar?
Hi Lisa,
Is it okay to never change the storege place?
My starter is still in same bowl already been 2 years.
And is it must use glass bowl or okay with plastic one like Tupperware. Cause I'm afraid the acidity will rip of plastic.
Do you have any advice for baking this starter at high elevation? I'm at 10,500 ft...
I know I saw a video where you mentioned the sour dough einkorn stsrter smelling like nail polish remover, but I can’t find that video! Do I need to throw mine out? It’s about 2 weeks old now. I fed it and put in it the fridge thinking it was over fermented 🤷🏼♀️
This may seem silly, but could you show us on youtube feeding your sourdough and if you have 1/2 cup sourdough starter and you feed it, how much fed sourdough will you have when it's finished in 8 hrs. Would you know the ratios? I find it hard to know how much starter I need so I don't end up with too much or not enough.
I'm starting a new starter today. I know I can't eat bread if it isn't fermented.
Add some cooked sweet potatoes or pumpkin to the amount you plan to discard. Cut into shapes, biscuits whatever, bake 375 for about 8-10 mins but definitely watch. My oven cooks different depending on its mood. LOL. Let cool. And now you have dog biscuits.
What size is the glass bowl you are keeping your starter in?
Currently testing if a starter can be revived after sitting in fridge for nearly one year. 🤞also doing a separate new dehydrated starter as a backup.
I'm sure everyone would love to hear how it goes...
Lisa, I have been coking your recipes for about a year now and love all that I have tried!!! I wanted to make your buttermilk sourdough pancakes today so I made the dough last night. Usually I can get my starter fed in plenty of time to get it active but yesterday was so crazy I only fed it 6 hours before I pulled out what I needed. This morning my started is beautiful and ready for some bread and brioche but my pancake batter didn’t do anything…should I toss it or do you have any ideas for it?
I would try to cook them anyway...adding maybe baking powder and baking soda...
❤I won’t give up grains or meat 🥩 ❤❤❤