At my grandparents farm my uncle still has their original sourdough starter. Last time I was there I asked him how old it was and he said at least 50 years!!!!! Its still in the original crock. My favourite thing growing up was going to the farm and having sourdough waffles (my grandma's specialty) with homemade choke cherry syrup. I was so fascinated by that crock and the process. Everytime I get to visit the farm which is only about once a year now i make sure to track down that crock and think of all the memories i have with my grandma!!
This video was so interesting and literally debunked all the reasons I’ve been hesitant to start a sourdough starter!! You should totally do a whole sourdough series with different ways to use the starter!!
Hey Becca! I’m a little confused at the discard part starting at day three. If I’m discarding half I no longer will have 1c I will have 1/2c but you said to match what you have. I hope I explained it clearly. Please help clarify thanks!
Haha I get it! The first one I made years ago was kinda disgusting lol it was a fail. It shouldn't smell bad though. It should smell like sourdough bread, just stronger!
If I keep it in the fridge and only use it every couple weeks do I feed it every week? If I feed it every week how much flour/water do I feed it and do I discard anything? Someone I work with has a jar in his fridge and feeds it once a month or longer and he has had it for 30 yrs, it was from his mom.
I just watched to start a new starter because I was about to dump the one I have since I haven’t fed it in a couple months. Gonna see if I can revive it first. It’s just sitting in my fridge. 🤞🏼 it works lol
Thank you for this tutorial! I’ve watched quite a few of them with great enthusiasm but ended up getting totally confused! Here you finally explained it so clearly that I finally understood the whys and wherefores of feeding and discarding starters. The way you explained it certainly opens up the mind to a “friendly” interaction between starter and baker, and allows the baker room for observation and creativity. Thank you so much!
I'm on day 7 with my starter and it's still not bubbling properly. This is my second attempt. I'm feeling so discouraged! I use unbleached flour, filtered water, the temp in my apartment is remaining pretty constant, I'm using a glass jar and a wood spoon to stir the starter. I just can't figure out what's wrong. Is there anything else I can do? Am I doing something wrong?
Any grocery hauls or more DITL’s coming LOVE those from you. Your thumbnails are always so gorgeous. So basically even though you used plain white flour that I thought was bad for you is ok since it ferments? Would using another kind of flour besides white or all purpose work still?
You can use any other wheat flours! Something like whole wheat or einkorn would be more nutrient dense and a better choice than all purpose (I probably will switch mine over now that I've gotten the hang of it actually)
@@aleciawimer8506 All flour/grains are unhealthy for human consumption unless it is fermented. When fermented it makes an excellent full spectrum probiotic as well.
Thank you so much for this video! I love seeing your passion for it and the science behind it is really cool. I started mine today and can't wait to see how it goes! Also, do you think it would work ok with oat flour? I've done my first one with white but I'm so curious about how it might go with oat flour..........🤔
So I started my starter yesterday and I am so excited to get this going! I am a little hesitant but I'm sure it will be okay!! I am studying at Penn State right now to become a biologist so I am soooo into the science of this!! I was wondering why it's bad to use the "discarded" new starter? I was going to use it tonight to make focaccia so now I'm worried I'm gonna get sick hah?. Loved this video and your channel!!
I am glade I seen your video I have a starter in the refrigerator that I was about to throw out I am going to try to revive it, it smells a little like alcohol
You always want to shoot for a 1:1 ratio each time you feed it! Once your past the week mark, each time you remove starter, you can use it in recipes! So it's no longer going to waste :)
I am going to piggy back on this question, so when you are past that first week- if you have 2 cups of starter, then you use 1/2 cup for a recipe, do you feed it a 1/2 cup or do you feed it 1.5 cups?
My grandmother uses potato flakes in her sourdough and it's the best! I made her recipe and it was delicious but I couldn't keep up with feeding the starter so it went bye bye. The starter my grandmother has got started over 25 years ago (she got it from a coworker) and she still has it and keeps it going!
At my grandparents farm my uncle still has their original sourdough starter. Last time I was there I asked him how old it was and he said at least 50 years!!!!! Its still in the original crock. My favourite thing growing up was going to the farm and having sourdough waffles (my grandma's specialty) with homemade choke cherry syrup. I was so fascinated by that crock and the process. Everytime I get to visit the farm which is only about once a year now i make sure to track down that crock and think of all the memories i have with my grandma!!
I would love a “ The Skinny on non dairy milk” video!
This video was so interesting and literally debunked all the reasons I’ve been hesitant to start a sourdough starter!!
You should totally do a whole sourdough series with different ways to use the starter!!
What type of water do you use? Tap water????
Hey Becca! I’m a little confused at the discard part starting at day three. If I’m discarding half I no longer will have 1c I will have 1/2c but you said to match what you have. I hope I explained it clearly. Please help clarify thanks!
After your starter is mature - when you feed it are you still matching the quantity or how much flour/water do you feed it?
I tried this and it was an epic fail. Mine smelt so gross. I couldn’t get past the way it made my house smell 😳.
Haha I get it! The first one I made years ago was kinda disgusting lol it was a fail. It shouldn't smell bad though. It should smell like sourdough bread, just stronger!
Becca Bristow Alright you inspired me to try it again. My husband finally said “that thing has to go.” With the first attempt 🤣. It smelt terrible. 🤢
Thank you for this!!! I’ve been wanting to try it!
Where can I find these sourdough recipes for the crackers, pancakes, and pizza crust?
If I keep it in the fridge and only use it every couple weeks do I feed it every week? If I feed it every week how much flour/water do I feed it and do I discard anything? Someone I work with has a jar in his fridge and feeds it once a month or longer and he has had it for 30 yrs, it was from his mom.
Yep they are resilient. I just fed mine after leaving it in the fridge for 6 months and 5 months before that. After 3 days, it is quite active.
What do you mean by disregard? Throw it out and start over on day 7? And when you disregard half, do you start out at half a cup flour again?
Is sourdough safe for leaky gut ans candida ? You are a dietician that’s why I ask
everyones been baking lately and ive also tried baking bread!!! none have been successful yet... but i still eat it haha
Haha baking bread (esp sourdough) can be so tricky!! It's an art for sure
Haha hubby just asked me why I'm watching this, I've had a sourdough for years lol. Sourdough is amazing!
Jamie’s sour dough has been incredible! The first round didn’t work but now it’s growing and ready to go. Yum!!!! 😄
Thank you so much for this! Today is day 5 of my starter. So excited to bake with it
I just watched to start a new starter because I was about to dump the one I have since I haven’t fed it in a couple months. Gonna see if I can revive it first. It’s just sitting in my fridge. 🤞🏼 it works lol
i LOVE LEARNING ALL THE SCIENCE BEHIND IT! WOULD LOVE TO SEE YOUR FAV SOURDOUGH STARTER RECIPES!
So glad to hear it!! I will def share as I go along!! :)
Such great info, thank you!
You should call her “Bubbly Beauty” 🥰 I have a wonderful lady who make my Sourdough Bread 🥖 I’m so lucky, it’s my go to bread 😋😛
Thank you for this tutorial! I’ve watched quite a few of them with great enthusiasm but ended up getting totally confused! Here you finally explained it so clearly that I finally understood the whys and wherefores of feeding and discarding starters. The way you explained it certainly opens up the mind to a “friendly” interaction between starter and baker, and allows the baker room for observation and creativity. Thank you so much!
I'm on day 7 with my starter and it's still not bubbling properly. This is my second attempt. I'm feeling so discouraged! I use unbleached flour, filtered water, the temp in my apartment is remaining pretty constant, I'm using a glass jar and a wood spoon to stir the starter. I just can't figure out what's wrong. Is there anything else I can do? Am I doing something wrong?
Made the yummiest flat bread with disgarded just adding salt and 1/2 tsp backing soda per cup - hot pan with oil so yummy
Any grocery hauls or more DITL’s coming LOVE those from you. Your thumbnails are always so gorgeous. So basically even though you used plain white flour that I thought was bad for you is ok since it ferments? Would using another kind of flour besides white or all purpose work still?
You can use any other wheat flours! Something like whole wheat or einkorn would be more nutrient dense and a better choice than all purpose (I probably will switch mine over now that I've gotten the hang of it actually)
I thought white flour was so unhealthy??
@@aleciawimer8506 All flour/grains are unhealthy for human consumption unless it is fermented. When fermented it makes an excellent full spectrum probiotic as well.
Ok Becca, before, I was like starting sourdough is pushing this lockdown too far for me, but now I’m like hell to the YES!! Hahaha. Will def tag you 🥰
Thanks Becca, I have been wanting to do this for years but did not know where to start and it is very intimidating. I can’t wait to start😀
Lisa Willson Ditto!!
Totally get it I was intimidated too! But once you get the hang of it, it's really very easy! And fun :)
Am I lost on how much to feed for the first 7 days.. I’m lost once day 5 comes
Thank you so much for this video! I love seeing your passion for it and the science behind it is really cool. I started mine today and can't wait to see how it goes! Also, do you think it would work ok with oat flour? I've done my first one with white but I'm so curious about how it might go with oat flour..........🤔
I was looking up sourdough recipes yesterday because I’ve been watching people with this sourdough toast with avo and egg and I’m in the mood! 😂
I’m trying gluten free one 🤞🏼 day 8 it’s not bubbling yet
Thanks for this video. The book that you recommend, does it have recipes to use your sourdough starter?
Does it smell like a yeast infection?
🤪😖😈
Yes can you do a video on recipes!!! I want to make a starter but I want to make sure I will use it!
Best sourdough video! Thanks you!!
So I started my starter yesterday and I am so excited to get this going! I am a little hesitant but I'm sure it will be okay!! I am studying at Penn State right now to become a biologist so I am soooo into the science of this!! I was wondering why it's bad to use the "discarded" new starter? I was going to use it tonight to make focaccia so now I'm worried I'm gonna get sick hah?. Loved this video and your channel!!
Lauren Brown You can use it to make like sourdough pancakes, but it’s not mature enough to use in anything that needs to rise :)
Hi Becca, can I start a starter in winter?
Can you use gluten free flour??
Would gluten free flour work?
I am glade I seen your video I have a starter in the refrigerator that I was about to throw out I am going to try to revive it, it smells a little like alcohol
Yes pull it out, give it some good feedings, it very likely will come back to life!! :)
Can you make a video of your favorite sourdough recipes?
Yes I will def share as I go along! Also farmhouse on boone (also on YT) has SO MANY she's amazing!!!
Thank you for this!!
When do you stop doubling the amount you feed it? After a week?
You always want to shoot for a 1:1 ratio each time you feed it! Once your past the week mark, each time you remove starter, you can use it in recipes! So it's no longer going to waste :)
I am going to piggy back on this question, so when you are past that first week- if you have 2 cups of starter, then you use 1/2 cup for a recipe, do you feed it a 1/2 cup or do you feed it 1.5 cups?
So confused too on the discarding and how much to add back in 🥴
Love your top! Where is it from?
Jamie Hendry I think she posted on Instagram that it is from American eagle :)
jeanette hubert thank you!
Yep! Here's the link :)
rstyle.me/+_tNHTU6n9QejMACcmFtQZQ
My grandmother uses potato flakes in her sourdough and it's the best! I made her recipe and it was delicious but I couldn't keep up with feeding the starter so it went bye bye. The starter my grandmother has got started over 25 years ago (she got it from a coworker) and she still has it and keeps it going!