Are you interested in a sourdough class? Follow this link to join my one and only sourdough workshop this year: theelliotthomestead.com/online-workshops/ Space is limited so secure your spot now!
Super helpful Shaye! I didn’t know there was such thing as a dry starter! I’ve been keeping a wet starter and feeding it every time I I want to make bread! I’m soooooo converting my starter to dry starter! 👏
The best video about sourdough bread making ever made! I’ve been baking sourdough for almost 2 years now and still finding it very interesting to watch the entire video! Thank you so much!
Thank you so much for taking the time to explain all about sourdough. Sourdough is one of my goals to learn this winter and you're right: it can be as simple or as complicated as you make it! I have never heard of a dry starter either and I will definitely be attempting to make one soon. I was also intrigued to see you were using an old canning lid to scrape your bowl; I had never thought of that! Just goes to show you don't always need the fancy things, though they are nice!
This was truly informative. The depth you went into was excellent. So many factors with sourdough starter. I had no idea. You make this approachable for me. Never baked it before. You have inspired this old lady to try something she loves. Bless you sweetness.
This had to be so much work Shaye! Super kind and generous to share all this amazing info on RUclips. Thank you for all the time you spend to make beautiful and helpful content! 💕
My first loaf of bread is in the oven right now. This video and your dry starter video have been SO helpful for my process. This is the first time I have never made sourdough, where I have made lots and lots of traditional yeast bread (and think im half decent at it). You and Angela on the Homemaker Chic podcast have inspired me to start with sourdough and just taking pride in my home and my cooking. Thank you so much!
Probably the most perfectly timed video ever. Bought my jovial foods einkorn flour, got my kitchen scale ready, and was just beginning my research for the perfect sourdough starter method! I’m SO glad I have this resource for a dry starter-> levain-> guide for bread making!! Thank you!! Now I’m even more tempted to join your cooking community. I just want to know how cook all the things, or at least just skill up! 😆
I have recently subscribed to your channel. You have just answered for me how sour dough can fit into my life! I have resisted it because I can’t keep up the volume of baking the wet starter needed. Thank you, thank you, thank you!
Thanks for expanding my knowledge in the sourdough world. I really appreciate this kind of content! Mom of 2 under 2 trying to bring All the love in the kitchen
This was the best video ever! Heading over to join your cooking community now!! Question- does your neighbor sell his pottery? I would love to have a pot just like that for proofing.
Shaye, Thanks for sharing the details of this. It reminds me of my grandmother. Im starting my first starter this week. Its so interesting that you created this lifestyle. Have you ever made a video that details how you came to know about and desire the lifestyle that you have. Was it the lifestyle you were raised in? Did you study history of something in particular? Did you travel to Europe or elsewhere? Id love to know what experiences you had that inspired such a wonderful way of enjoying life
Thank you for sharing this Shaye. I had all but given up on my sour dough (mis )adventure🤦🏻♀️ Honestly, this is be far the best sour dough tutorials I’ve had the pleasure to watch. Will be sharing the link to this with my community. SO GOOD!
Hello! You sharing your plentiful wisdom is SO HELPFUL!! THANK YOU!! But if I use i un bleached organic all purpose flour, would I still be successful?
This video is so helpful with all the trouble shooting! Thank you, watched every minute and was able to figure out why my bread was not rising when baking, over proofing! Will try again this week!
Hi, unfortunately, I am just seeing this video and missed the sourdough class for 2024. I am interested in another class in 2025 when available. Thank you for all this valuable information about “dry starter” as this resonates with me. I could never wrap my head around waste or discard of starter as I dont think thats how our ancestors would have lived. Not to mention the cost of wheat berries, einkorn flour or wheat berries. Also my life, and I am sure most lifestyles don’t lend itself to do this! I grind my wheat berries for my bread recipe and have never ventured to sourdough starter! I did order einkorn wheat berries several years ago but I delayed in using the berries before my quest for successful bread making! One day I discovered weavils and trashed them all. So I need to start again! However, the good news? I have mastered the skill of bread making and very proud of the outcome!! Next venture? Sourdough starter!! Thank you for your encouragement and for bringing us in to your home!! OK!!! One last thing, what color is your nail polish?! LOVE IT
I love this video Shaye. Here goes it (😅) (bad grammar) for me. My sourdough starter has been sat in the fridge for about a week and today's the day I am going to start making sourdough. I have watched your videos on sourdough, bought all the ingredients, tried out my scale to make sure it's reliable. Got up extra early here in the UK. I feel a lot more prepared to do this now I've done my homework. I have a feeling it will take me a lot longer than the average person to make the bread and get good at it. I've always been slow at nearly every I do because I tend to be overly analytical. I check and check and check again to make sure the details are correct. So anyway, thank you for taking the time to make videos like this for us. Have a blessed day you Elliotts. 😊
HOW did you know that I just made the very worst loaf of sourdough bread ever in the history of creation? I worked on it all night baked it yesterday and it was awful. Thank you for this video!
I’ve now made 3 loaves after converting my wet starter to a dry one as well as the rest of your instructions and I NOW LOVE THE BREAD I MAKE! It’s insane. NO IDEA that I could make bread that tasted SO delicious. Thank you Shaye!
Thank you Shaye! Your marble is beautiful. Is it polished? Honed? No sealer on it at all? If so how do you keep it in good condition? I'm currently looking into marble counter tops. Also good question by another commenter... How have you found it best to store your bread to keep freshest for a couple of days?
The joy of being in Australia is that flour bleaching is banned here :) I've just watched your video from 2020 and i'm on day 1 of my sourdough starter. Once i've made mine, i'll probably have to share it with the whole family haha
Thank you for putting so much time and detail into this- it’s so helpful! I have two follow up questions 🙂 1. How to convert a convention yeast recipe into a sourdough one? 2. Let’s say it takes me two months to bake 5 loaves what’s the max time the dry starter can go without being fed? Thank you for all you do!
I appreciate you showing the texture of things. After I mix my dough and let it rest, it is super sticky and leaves a fair amount of gunk in the bowl (on Carla's videos she doesn't have that). I'm frustrated as to why!
Super content! Love your videos and podcasts. I have held off on sourdough for years and I’m seriously thinking of using this winter to fine tune my skills. Patients isn’t my strong suit at all. God bless!
I love this video and your links to Karla at Jovial are the best, most informative sourdough videos I've ever seen - I'm so excited - perfect timing for our Fall temps!! Thank you for sharing.
Kevin, I mill my own grain too and have tried sifting the einkorn. It does take out a lot of the brain but the “all-purpose”einkorn flour is still a little different. Mostly just lighter. I like using both and swapping up.
A couple weeks ago, my new starter passed float test. I baked my first loaf and it turned out decent. I have fed twice. 2 days ago loaf didnt rise. Today i tried again. Still doing stretch n folds but not rising. Did float test with some dough... failed. Tried my starter.... failed. Even tho starter smells good, and looks bubbly
For newbies: if you used your last bit of starter, don’t panic: you can add the proofed bit back and replenish before the bread is baked. You osi don’t needs scale. Save a biscuit sized ball. You can save a strong, dry starter ball in the bag of flour. You can eyeball the hydration level. If your kitchens cold, set your starter in the oven with only the light on (or do what I did and set it near a warm bowl filled with hot water, or over a bowl of warm water ). Sourdough can do well without a banneton or without a scoring tool. It does well in spite of us :))
Did I miss something, or do you not add salt, I have not tried your process yet, however, every time I bake bread I usually add salt, and if I don't the bread tastes flat, no enhanced flavor?
My wet starter has lived in the fridge for over a year at one point never being fed and it came back every single time. I even froze it once and it came back fast.
Wonderful video, would you please share the dimension of your clay pot (width and height with and without lid). I have a family member who will make one for me if I give them the dimensions. The pot is beautiful and it is a great vessel for making sourdough bread. Ps. I really enjoyed your video on keeping a dry starter I may give it a try. Thank you!,
When you are changing from a wet to dry starter you said you may need to feed a few times so your starter gets accustomed to the new routine. Do you mean to feed it once or twice a day and do you discard any or just add to what you have? This is just a wonderful tutorial and easy to understand Thank you so much.
Sorry if this was asked but….how long is TOO LONG to keep it unused in the fridge. I know you mentioned weeks or a month…but can it go longer and not need to be fed before use?
This is great Shaye, thanks. A Dutch oven or casserole dish is not something I have at this time, what can I use instead? Can I use an oven dish with allumininum foil over the top? What do you use to clean your work surfaces so I can avoid killing good yeast when making my sourdough starter etc?
Search “The bread code” on RUclips. He talks about baking without using a Dutch oven. He heats up the oven and baking stone/cooking sheet to 450°f. When the oven is up to temp he places a deep dish in the bottom of the oven and fills it with 1-2 cups of boiling water (for steam) and an inverted cookie sheet on the top rack. Then places the bread on the preheated stone and closes the oven. Bake for 20 minutes then remove the water pan and the inverted top pan and bake from 30-40 minutes more or until the internal temp reaches 208°f😮
I made the mistake of making a science lab out of my kitchen. My sourdough starter was next to my applecider vinegar (in process of ferment) and also Kombuch (in process of) I think that is why mine failed. (wet sour dough recipe)
QUESTION: What is your suggested oven heat and bake time for cast iron dutch ovens. Also, do I need a baking paper in the bottom of a cast iron dutch oven?
Is this video only for those who use einkorn flour or can this video be used for all - bread, spelt, all purpose and rye type flours! I can’t get einkorn
a dry starter seems to be exactly what I need. I can't even remember to feed my fish daily, let a lone a starter hanging out in the fridge i cant always see, and I don't bake too often, but everynow and then I get the itch to make some bread.
Oh my gosh I was on day four of making my starter and opened it this morning and it smelled SO BAD and was definitely active. Not sure what went wrong. Maybe my kitchen is too warm? Usually around 74/75. Idk.
Elliott, is it worth trying to start making my sourdough starter using a different type of flour? I followed the link under your video to the recipe of an einkorn flour starter making, but use a different flour. So far, I am at day 6, but I’m not pleased with the results. The starter doesn’t get to bubble. I wonder if I should keep trying. Do you happen to know anybody who made their starter using this recipe but with a different type of flour?
Hi! I’m a sourdough newbie (making it that is) I also like einkorn best and had been using it since 2013. Do you grind berries or buy it already ground from Jovial? I gave up bread…went low carb way of eating for about 3 yrs. I want to add a carb back and let that be sourdough! Yum
I buy the wheat berries from Jovial and grind the flour myself. It is extra fresh this way! If you don’t have a wheat grinder, their whole wheat flour is still wonderful.
Hi Shaye. Would you mind telling me what scale you have? I have one but the screen clears too quickly. When I was watching this video, I kept hearing a cat (I only have a dog). I thought I was going crazy. Till I realized it was coming from the video. Lol. Thank you
I finally converted my started and it looks awesome, thanks! BUT…My levain is not wet. It’s doughy. I can’t afford einkorn right now so am using unbleached flour. Did I miss something? Should my ratio be different and the 130-120g is only for einkorn?
When you say you touch your starter because you think it responds to you, I don't think it is weird at all. I do the same thing, but I also pray for it. Lol.
I store mine in a plastic store bag with a twist tie. I’ve always heard bakers say to keep it in a paper bag to keep the crust nice but I find that makes the bread go stale faster…
You can change the starter flour if you’d like. Every four absorbs water differently, so if you switch to a high protein flour, you may notice you need to add a small bit more water to keep the same consistency. Switch to a whole wheat flour also gives the starter and bread a slightly different flavor. The only way to figure it out is to play with your flour and see what you like! Have fun!
Are you interested in a sourdough class? Follow this link to join my one and only sourdough workshop this year: theelliotthomestead.com/online-workshops/ Space is limited so secure your spot now!
If this lesson is anything like what you do in your cooking community, sign me up! Thank you so much for explaining so thoroughly.
It is! I highly recommend her cooking community. I just re upped for a second year.
Super helpful Shaye! I didn’t know there was such thing as a dry starter! I’ve been keeping a wet starter and feeding it every time I I want to make bread! I’m soooooo converting my starter to dry starter! 👏
The best video about sourdough bread making ever made! I’ve been baking sourdough for almost 2 years now and still finding it very interesting to watch the entire video! Thank you so much!
Thank you so much for taking the time to explain all about sourdough. Sourdough is one of my goals to learn this winter and you're right: it can be as simple or as complicated as you make it! I have never heard of a dry starter either and I will definitely be attempting to make one soon. I was also intrigued to see you were using an old canning lid to scrape your bowl; I had never thought of that! Just goes to show you don't always need the fancy things, though they are nice!
This was truly informative. The depth you went into was excellent. So many factors with sourdough starter. I had no idea. You make this approachable for me. Never baked it before. You have inspired this old lady to try something she loves. Bless you sweetness.
This had to be so much work Shaye! Super kind and generous to share all this amazing info on RUclips. Thank you for all the time you spend to make beautiful and helpful content! 💕
My first loaf of bread is in the oven right now. This video and your dry starter video have been SO helpful for my process. This is the first time I have never made sourdough, where I have made lots and lots of traditional yeast bread (and think im half decent at it). You and Angela on the Homemaker Chic podcast have inspired me to start with sourdough and just taking pride in my home and my cooking. Thank you so much!
@@janice8925 Mine turned out poorly, but that just means I can try again lol
Probably the most perfectly timed video ever. Bought my jovial foods einkorn flour, got my kitchen scale ready, and was just beginning my research for the perfect sourdough starter method! I’m SO glad I have this resource for a dry starter-> levain-> guide for bread making!! Thank you!! Now I’m even more tempted to join your cooking community. I just want to know how cook all the things, or at least just skill up! 😆
Get the Jovial cookbook! It is amazing and most of these recipes are likely from there...
I have recently subscribed to your channel. You have just answered for me how sour dough can fit into my life! I have resisted it because I can’t keep up the volume of baking the wet starter needed. Thank you, thank you, thank you!
Thanks for expanding my knowledge in the sourdough world. I really appreciate this kind of content! Mom of 2 under 2 trying to bring All the love in the kitchen
You are a very patient instructor! Calm and inviting!
This was so helpful! Thank you, I’m a visual person, and to see you actually doing the steps is gold.
This was the best lesson on sour dough bread making. Thank you so much! I feel like I can do it now.💕
This was the best video ever! Heading over to join your cooking community now!! Question- does your neighbor sell his pottery? I would love to have a pot just like that for proofing.
Shaye, Thanks for sharing the details of this. It reminds me of my grandmother. Im starting my first starter this week. Its so interesting that you created this lifestyle. Have you ever made a video that details how you came to know about and desire the lifestyle that you have. Was it the lifestyle you were raised in? Did you study history of something in particular? Did you travel to Europe or elsewhere? Id love to know what experiences you had that inspired such a wonderful way of enjoying life
Wowza! That ended up being a long one ;) I hope you find it helpful! Thanks again to Skillshare: @t
Thank you for sharing this Shaye. I had all but given up on my sour dough (mis )adventure🤦🏻♀️
Honestly, this is be far the best sour dough tutorials I’ve had the pleasure to watch.
Will be sharing the link to this with my community. SO GOOD!
I use your sourdough recipe weekly! Love it! BTW unless I missed it, I do not think you said how much salt to add??
SO HELPFUL! I’m going to 1) buy a scale 2) convert to dry starter!
@@kaylithomson8810 I was thinking the same thing!
Hello! You sharing your plentiful wisdom is SO HELPFUL!! THANK YOU!! But if I use i un bleached organic all purpose flour, would I still be successful?
This video is so helpful with all the trouble shooting! Thank you, watched every minute and was able to figure out why my bread was not rising when baking, over proofing! Will try again this week!
Hi, unfortunately, I am just seeing this video and missed the sourdough class for 2024. I am interested in another class in 2025 when available. Thank you for all this valuable information about “dry starter” as this resonates with me. I could never wrap my head around waste or discard of starter as I dont think thats how our ancestors would have lived. Not to mention the cost of wheat berries, einkorn flour or wheat berries. Also my life, and I am sure most lifestyles don’t lend itself to do this! I grind my wheat berries for my bread recipe and have never ventured to sourdough starter! I did order einkorn wheat berries several years ago but I delayed in using the berries before my quest for successful bread making! One day I discovered weavils and trashed them all. So I need to start again! However, the good news? I have mastered the skill of bread making and very proud of the outcome!! Next venture? Sourdough starter!! Thank you for your encouragement and for bringing us in to your home!! OK!!! One last thing, what color is your nail polish?! LOVE IT
That’s an awesome demonstration and despite having tried numerous times to
make sour dough I have failed. I will be trying this way. Thanks Shaye 😊
Excellent video,thank you. For the first time,I finally understand what I should be looking for and what to do.
Your brilliant, very good teacher ❤
Shaye, are you grinding and shifting your own Einkorn to make all purpose flour? Thank you for the awesome video!
Great video and explained so clearly. I'm ready to delete ALL my other sourdough bookmarks. THIS IS THE BEST! Thank you so much.
Wow was this awesome! Thank you, thank you!
I love this video Shaye. Here goes it (😅) (bad grammar) for me. My sourdough starter has been sat in the fridge for about a week and today's the day I am going to start making sourdough. I have watched your videos on sourdough, bought all the ingredients, tried out my scale to make sure it's reliable. Got up extra early here in the UK. I feel a lot more prepared to do this now I've done my homework. I have a feeling it will take me a lot longer than the average person to make the bread and get good at it. I've always been slow at nearly every I do because I tend to be overly analytical. I check and check and check again to make sure the details are correct. So anyway, thank you for taking the time to make videos like this for us. Have a blessed day you Elliotts. 😊
HOW did you know that I just made the very worst loaf of sourdough bread ever in the history of creation? I worked on it all night baked it yesterday and it was awful. Thank you for this video!
same.🙄
I’ve now made 3 loaves after converting my wet starter to a dry one as well as the rest of your instructions and I NOW LOVE THE BREAD I MAKE! It’s insane. NO IDEA that I could make bread that tasted SO delicious. Thank you Shaye!
Hi.My dry starter is still bubbling and expanding in the fridge.Is this normal please.
How did you convert your wet starter to a dry one?
This was fabulous, Shaye! So valuable! Thank you!
Thank you so much, Shaye!!! You are a blessing to many of us. Big hug from Mexico City!!
This was amazing Shaye! I understand the process so much better now. Thank you so much
Thank you for the in-depth understanding here! I love my starter but love the idea of your dry starter so thank you for explaining this more!
Did I miss something?
When showing how to make a loaf, how much salt goes into the dough?
This is so helpful!! Thank you!!
Thank you for this extensive and easy to follow guide. Starting the learning process of making sourdough bread. I thorourghly enjoy your channel.
Thank you Shaye! Your marble is beautiful. Is it polished? Honed? No sealer on it at all? If so how do you keep it in good condition? I'm currently looking into marble counter tops.
Also good question by another commenter... How have you found it best to store your bread to keep freshest for a couple of days?
I am just checking your videos. Everything is nice. Upload more cooking videos.
Shaye…you nailed it!!! ❤️💋
Thanks, this was very interesting and answered a lot of my questions🎁😊
The joy of being in Australia is that flour bleaching is banned here :) I've just watched your video from 2020 and i'm on day 1 of my sourdough starter. Once i've made mine, i'll probably have to share it with the whole family haha
good to know about the Australian flour. I think I'll start a starter when I go there
Thank you for putting so much time and detail into this- it’s so helpful! I have two follow up questions 🙂 1. How to convert a convention yeast recipe into a sourdough one? 2. Let’s say it takes me two months to bake 5 loaves what’s the max time the dry starter can go without being fed? Thank you for all you do!
You should dehydrate a portion of your starter just in case your main starter dies. King Arthur has a tutorial on how to dehydrate your starter.
I appreciate you showing the texture of things. After I mix my dough and let it rest, it is super sticky and leaves a fair amount of gunk in the bowl (on Carla's videos she doesn't have that). I'm frustrated as to why!
You are an Amazing farm lady. Love all your very knowledgeable videos.
Super content! Love your videos and podcasts. I have held off on sourdough for years and I’m seriously thinking of using this winter to fine tune my skills. Patients isn’t my strong suit at all.
God bless!
Great to hear about your dry starter method!
FYI, one cup of water is over 230 mL and weighs over 230 g. So 130 g of water is close to 1/2 cup. :)
This is so helpful! Looking forward to implementing these tips!
I love this video and your links to Karla at Jovial are the best, most informative sourdough videos I've ever seen - I'm so excited - perfect timing for our Fall temps!! Thank you for sharing.
When you say “all-purpose” einkorn flour, for those of us that have begun to grind our own fresh flour, would that be sifted einkorn?
Kevin, I mill my own grain too and have tried sifting the einkorn. It does take out a lot of the brain but the “all-purpose”einkorn flour is still a little different. Mostly just lighter. I like using both and swapping up.
Thank you for breaking this down for us i really appreciate this and i will soon start my starter... Thank you.❤❤❤❤❤❤❤
What a wonderful video! Thank you for all of this information.
Yay thank you for such a wonderful video 🥳… know that you are very much appreciated 🥰
Wonderful instructions and so calming to watch you make bread. Your pot is so beautiful, can you link to the ceramic artists website if they have one?
Very informative and great video! Thank you for sharing your knowledge and experience 🙏
A couple weeks ago, my new starter passed float test. I baked my first loaf and it turned out decent. I have fed twice. 2 days ago loaf didnt rise. Today i tried again. Still doing stretch n folds but not rising. Did float test with some dough... failed. Tried my starter.... failed. Even tho starter smells good, and looks bubbly
For newbies: if you used your last bit of starter, don’t panic: you can add the proofed bit back and replenish before the bread is baked.
You osi don’t needs scale. Save a biscuit sized ball. You can save a strong, dry starter ball in the bag of flour. You can eyeball the hydration level. If your kitchens cold, set your starter in the oven with only the light on (or do what I did and set it near a warm bowl filled with hot water, or over a bowl of warm water ). Sourdough can do well without a banneton or without a scoring tool. It does well in spite of us :))
For your stretch and folds is better to use water instead of flower. Just spray a little bit on your counter and on your hands.
I have started to use the water method. It works really well.
@@theelliotthomestead good
thank you for a great video. So clear and wonderful info.
Buonasera posso chiederle se riesce a mettere i sottotitoli in italiano grazie
Did I miss something, or do you not add salt, I have not tried your process yet, however, every time I bake bread I usually add salt, and if I don't the bread tastes flat, no enhanced flavor?
What is the purpose of a stiff starter? How does it affect the end result and the process.
My wet starter has lived in the fridge for over a year at one point never being fed and it came back every single time. I even froze it once and it came back fast.
Wonderful video, would you please share the dimension of your clay pot (width and height with and without lid). I have a family member who will make one for me if I give them the dimensions. The pot is beautiful and it is a great vessel for making sourdough bread. Ps. I really enjoyed your video on keeping a dry starter I may give it a try. Thank you!,
When you are changing from a wet to dry starter you said you may need to feed a few times so your starter gets accustomed to the new routine. Do you mean to feed it once or twice a day and do you discard any or just add to what you have? This is just a wonderful tutorial and easy to understand
Thank you so much.
Sorry if this was asked but….how long is TOO LONG to keep it unused in the fridge. I know you mentioned weeks or a month…but can it go longer and not need to be fed before use?
This is great Shaye, thanks.
A Dutch oven or casserole dish is not something I have at this time, what can I use instead? Can I use an oven dish with allumininum foil over the top?
What do you use to clean your work surfaces so I can avoid killing good yeast when making my sourdough starter etc?
Search “The bread code” on RUclips. He talks about baking without using a Dutch oven. He heats up the oven and baking stone/cooking sheet to 450°f. When the oven is up to temp he places a deep dish in the bottom of the oven and fills it with 1-2 cups of boiling water (for steam) and an inverted cookie sheet on the top rack. Then places the bread on the preheated stone and closes the oven. Bake for 20 minutes then remove the water pan and the inverted top pan and bake from 30-40 minutes more or until the internal temp reaches 208°f😮
This video was made for me! THANK YOU!!!
Question: is all-purpose einkorn four considered “processed”?
the basket name is a Banetton
This was a GREAT VIDEO!
So the video and recipe for flour and water are backwards. Which qty is correct? -vid or your recipe? Thanks
Your leavening bowl, is it Sauk Mountain pottery? Very beautiful.
If you want to make a loaf that taste like regular yeast bread, do you do this all in one day, or 2?
I was just about to make this recipe but now I'm confused - is there no salt? And do you not cook with the lid off at all?
I made the mistake of making a science lab out of my kitchen. My sourdough starter was next to my applecider vinegar (in process of ferment) and also Kombuch (in process of) I think that is why mine failed. (wet sour dough recipe)
Can you make this dry starter with flour other than eikorn? I don’t have access to that type of flour here.
Did i miss something how long do you proof the last time before you bake?
QUESTION: What is your suggested oven heat and bake time for cast iron dutch ovens. Also, do I need a baking paper in the bottom of a cast iron dutch oven?
Great explanation!
How do you know how much sourdough to use when making any type of bread?
Hi Shaye having some darker discoloration on the top of my dry starter after about a week wondering if this normal
Is this video only for those who use einkorn flour or can this video be used for all - bread, spelt, all purpose and rye type flours! I can’t get einkorn
a dry starter seems to be exactly what I need. I can't even remember to feed my fish daily, let a lone a starter hanging out in the fridge i cant always see, and I don't bake too often, but everynow and then I get the itch to make some bread.
Fish naturally eat small amounts several times a day.
What if u don’t have a Dutch oven? 😬
Oh my gosh I was on day four of making my starter and opened it this morning and it smelled SO BAD and was definitely active. Not sure what went wrong. Maybe my kitchen is too warm? Usually around 74/75. Idk.
Is ergot poisoning a "thing" again with organic, raw, unbleached wheat berries? Just learned about it recently.
Do I have to keep my starter in the fridge or is the counter fine?
Question: Do you know how many bats you need per acre? (Roughly) Is there a good resource I can check for that information?
What happens if you spray water between the parchment paper and pan while it's cooking to add moisture?
Elliott, is it worth trying to start making my sourdough starter using a different type of flour? I followed the link under your video to the recipe of an einkorn flour starter making, but use a different flour. So far, I am at day 6, but I’m not pleased with the results. The starter doesn’t get to bubble. I wonder if I should keep trying. Do you happen to know anybody who made their starter using this recipe but with a different type of flour?
Hi! I’m a sourdough newbie (making it that is) I also like einkorn best and had been using it since 2013. Do you grind berries or buy it already ground from Jovial? I gave up bread…went low carb way of eating for about 3 yrs. I want to add a carb back and let that be sourdough! Yum
I buy the wheat berries from Jovial and grind the flour myself. It is extra fresh this way! If you don’t have a wheat grinder, their whole wheat flour is still wonderful.
Hi Shaye. Would you mind telling me what scale you have? I have one but the screen clears too quickly. When I was watching this video, I kept hearing a cat (I only have a dog). I thought I was going crazy. Till I realized it was coming from the video. Lol. Thank you
Can I use the dough if it has over proofed?
OMGosh THANK YOU! Seriously I am re-naming my sourdough starter after you! Thank you Shae Elliot😘
I have been so anxious to do this and finally! I have begun only to find that on day 3 my starter has a weird gray marbling...should I start over?
Is it possible to do this with a gluten free flour?
If you are adding inclusions to your sourdough, at what point in the process do you add them?
I finally converted my started and it looks awesome, thanks! BUT…My levain is not wet. It’s doughy. I can’t afford einkorn right now so am using unbleached flour. Did I miss something? Should my ratio be different and the 130-120g is only for einkorn?
When you say you touch your starter because you think it responds to you, I don't think it is weird at all. I do the same thing, but I also pray for it. Lol.
i have a kitchen scale that measures in ounces... will the ratio work in ounces too?
What have you found to be the best way to store your bread?
I store mine in a plastic store bag with a twist tie. I’ve always heard bakers say to keep it in a paper bag to keep the crust nice but I find that makes the bread go stale faster…
Can you change the flour in a starter or do you need to use the same?
You can change the starter flour if you’d like. Every four absorbs water differently, so if you switch to a high protein flour, you may notice you need to add a small bit more water to keep the same consistency. Switch to a whole wheat flour also gives the starter and bread a slightly different flavor. The only way to figure it out is to play with your flour and see what you like! Have fun!