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Should I start over if I don't see any rise in the jar by day 4? I'm seeing plenty of bubbling and smelling the fermentation, but no rise in the jar like your 3rd day. Maybe use whole wheat instead or include honey to accelerate the process?
sourdough starter is probably the most resilient yeast culture I've ever worked with, there have been times where its been in the back of my fridge for 4-5 months with no feeding and after just maybe 2 feedings out of the fridge it comes straight back to life. The one I'm using in the moment is just over a year old and it makes really tasty bread.
I’ve had the same starter for 5 years...I’ve occasionally neglected it in the fridge for months and have resurrected it again and again...by the way, the pour off makes really good pancakes.
I know it's been 2 years since your comment but I just neglected my starter for about 3 months in the fridge, you have any tips on how I resurrect it so I don't have to start over? Thanks, any info will be appreciated
Yes, I was wondering about that, thinking it's a terrible waste to throw away what looks to me like more than twice the amount of bread you want to make.
I live in germany and was wondering, what bleached flour was. It turns out, over here bleaching is not allowed by law. So every flour you can buy here is unbleached.
About 2 or 3 years ago I changed making sourdough starter from unbleached white flour to using just whole wheat flour. I've started getting noticeable activity (small bubbles) within hours of mixing the flour and water together. I was amazed how fast the whole wheat works. I have not yet tried rye flour.
I was having difficulty getting my starter going really well so I switched to half whole wheat and half rye and my starter skyrocketed and started tripling in size after 4 hours.
starved mine, almost to death, didn't feed it. took three days to get it back to life, then it went the other way, it became a yeast Rambo :D made a bunch, almost blew my containter, took what I didn't need and smeared it on some baking paper with a spatula. dried it for 2-3 days, broke into thin wafers, put it in a sealed sterile glass container and essential made a yeast backup :D can stay in fridge till the cows come home, so if something happens to your favorite culture of yeast, you just take a few pieces of the dry stuff, in with some water, feed it and voila. or give it to someone to help them start. oh, and name it, people usually take care of the thing they name :D
I'm glad at the end you mentioned you don't have to disgard, I did for a long time then decided to make pancakes with the disgard, also Ive used it to make your 1930s potato rolls, works pretty well
Wow! Just found your channel and I love it! Subscribed! so excited to try this recipe. Being away from Brooklyn, I can never find good bread anywhere haha thank you!!
Oh my gosh! Mine bubbled up and spilled out of the quart mason jar on day two! I fed it again and put it in a bigger container. I’m so excited! This might work!
I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
Hi Glen, thanks for the video, it been explained pretty simple, just have a question about the part of the sourdough which been thrown away after the 3rd day, could it be used for making more starter or especially after 7th day for making bread? or it's not good anymore?
I am just wondering if I choose to store my starter in the fridge after 7 days of feeding, do I have to seal the container or just the plastic wrap would do? Do I need to seal it every time I add yeast? Thank you !
Is it true that if you make this by weight (equal parts flour and water), the water ends up being closer to 1/2C? Thank you! Your recipes and youtube are a lifesaver right now while we are stuck at home.
i built up my starter with 20 grams each of flour and water each feeding, dicarding down to 20 grams first, much less waste. additionally, i highly recommend checking out Bake With Jack, his "scrapings" method has been bullet proof for me. lastly; organic flour, it seems, has more microbes on it, which is good.
Glen, started making this - lots of fun. I have a question... day one was basic, day two I added the required amount, day three the volume doubled - lots of action. I split and fed, and then day four it didn’t increase in volume at all. It smelled a little sour and slightly like mayonnaise. I just split and fed again like you said - is it normal that the volume doesn’t really bubble up like that? Love the videos. Thanks Chad
I love your show. As much as I love bread etc. I will pass on this one. Great show though. Even locked in the house for over a month I can find other things I would rather so. Thanks
Hi Glen, I started wathicng your videos and they are really good, however it would be nice to scientifically explain things (which you do but not always), for example, you said to throw the half of the starter after day 3! and you said its no good, why what is the reason? cant I make multiple batches?
I live in a super rural community where our source of water is basically just filtered and piped from a river right by our house. WIll this still work?
I think you need to boil your water firs then cool it dow to room temperature before using it. just to make sure that the water does'nt contain any bad bacteria/microorganism
I was wondering that too, especially after you take half out on the second day. Is it better to wait until the starter really gets going before you can use the half you take out? I know you mentioned that the more time that passes the more of the bad bacteria dies off, is that why it would be better to wait? I live in the US and been having trouble finding yeast, did have the thought of using beer, or making yeast from dried fruit (saw a video a few years ago on that), but I've never heard of anyone using that especially for starter. Anyway, love your show!
@@karentruempy397 You got it. Definitely wait until it's good and mature with all the good bacteria and yeast you want before using the "discard". After that, you can do all kinds of things with it instead of tossing it out.
Hey Glen, I started 4 days ago with rye flour and transitioned to regular unbleached flour at day 2. I haven't fermented anything like this before, but it smells rotten. Is this going to transition into smelling better/like sourdough? Following all the steps in the video.
Starter never smells 'great' or like sourdough bread. The culture is pretty concentrated, so it will smell super yeasty - also the RYE flour will add it's own... stink. Just keep an eye out for mould. The real test, is the 3rd or 4th loaf of bread that you bake with it.
want to make sure I have this correct. over 7 days, I would use 7 cups of flour and be able to bake with it. What is the benefit of sour dough over just making bread with yeast?
Flavour, texture, flavour. Really it's about flavour, and once you've built your starter and bake with it regularly that initial flour will be forgotten. There are people who are using starter that was started in the 1800's. A few cups of flour in the 1800's is now insignificant.
Alot of bottled water in America is actually from tap water sources and or water is absolutely horrid in alot of states i dont even give it to my dogs lol but loved the video will try soon i love sourdough bread
@@brocktechnology from natural water sources maybe ? And the treatment process adds the main ingredient that's in rat poison into the tap water yeah you can drink that but I'm gonna pass as I said I wouldn't give that water to my dog
@@laszlokiss483 First off, bottled water comes from a natural water source. I lived not that far from the California source of Crystal Geyser bottled water. If what you're talking about in the water is Fluoride, the natural level of the Crystal Geyser Olancha Peak, California spring contains 0.61 to 0.74 ppm fluoride.
@@Verias1983 not every company is scummy sure there are still good bottled waters but as a whole it's not exactly a trustworthy industry alot of bottled water is also acidic and you should be drinking alkaline water but I digress the american food/water supply is just not on par with aloy of other countries that's all I'm saying take it how you will have a great day !
The major thing you're trying to avoid in the water is chlorine which breaks down if the water has been standing for 24 hours so even if your bottled water comes from such a source it will work fine. Alternatively you can just use the water from the mains if you leave it standing in a container for a day.
Hi Glen, I've been watching the videos lately and was wondering if the half you are throwing out could be used to make regular bread as opposed to sour dough bread?
Funny how extra useful all your sourdough videos have become! This is such a weird slice of time... In another 20 years, I’m wondering what affect all our documentation from this time period will have on the future. Life is wild.
Hi Glen, I found it interesting you cover the starter with plastic wrap and not cheese cloth or a paper filter. Why is that? I have a SF sourdough recipe from 1969 my Dad use to make. It was the best sourdough I've ever eaten. I do plan to use Daddy's recipe one day. It uses yeast bought in the store. Thanks for sharing your knowledge through your videos.
You could cover it either way - most of the culture for the starter comes from the flour; flour is loaded with yeast and bacteria. So there is no need for outside yeast to 'drop in' and get the whole thing going. But some people do invite this yeast in, and allow it to change the taste / bacterial makeup of the starter over time. There really is no wrong way, just personal choice.
I have been cheating at home, I have a convection bread machine that has 14 settings on it and you can even make jam. I was heating up the water and then after watching Glen and he said you don't have to worry about heating the water. I have a rapid setting for my wheat bread and when I used that and for the fat I use olive oil and the good Texas wild flower honey for the sugar. The last connection group for the church they had sandwich fixings and my bread was gone. They loved it. My bread machine makes a 1 pound, a 1 and 1/2 pound and a 2 pound loaf. So I use the 2 pound loaf and this last one was a lot of bread. The bread flours I use are King Arthur bread flours, and the regular bread flour is unbleached and the whole wheat flour is just that whole wheat and they are hard red flours. They make a good loaf of bread.
Glen, any idea why it is my batch went from doughy to melted ice cream consistency on day 4? And seems to continue to get thinner. This is suppose to be real doughy and thick, no?
This one is at 100% hydration - so it is like melted ice cream. You are on the right track. The doughy / thick one is 50% hydration, and I usually make that as an offshoot of the main starter when I need it - though some people will do the opposite. Depends on what you will be making most often, and how your formulas are calibrated.
There are some amazing books out there - 'Flour Water Salt Yeast' by Ken Forkish is a great place to start. Every time I 'fail' with a loaf of bread I realise that it's still great, and that I have so much to learn... even though there are only 4 ingredients.
Im at day 3 and my starter started tr o separate really fast over the last night. I just fed it 2 hours ago and it already separates again. The consistency is also runnier than yours. What could cause this?
I am starting day 4 and just threw mine out. Not sure what happened but looked weird and didn't like the smell soooo out it went! I have a couple ideas of what I did wrong. Just started another though.
I just started my sourdough starter 4 days ago and I'm soo confused. I live in a hot and humid country, and the culture just grow like crazy here. Every few hours, my culture would give out hooch and I just can't decide when and how much to feed it. On day 4 it already smelled all nice like it's ready though.
I live in a tropical climate too and I was having trouble with traditional starters. I found this channel and her video is very helpful. It is a sourdough starter specifically for tropical climates. ruclips.net/video/Ld9K-vYRg18/видео.html
There was a guy that had a starter passed down in his family, that they took on the Oregon Trail. He started giving it away thru the mail. If you go to carlsfriends.net , they have an address that you can send a self-addressed stamped envelope, and receive a few tablespoons of dried starter. They also have recipes!
A few reasons - First you need to feed it with an equal amount of flour and water, as is already in the jug; so if you didn't use / discard half each day, by day 5 you'd have 256 cups of starter. You also discard (or use) 1/2 the starter each time in order to regulate acid content.
Sometimes you get a lot of activity really early on as other bacteria and things get really active. It'll maybe go quiet for a few days after that but you'll notice more activity when you have the good bacteria and yeasts that you want.
No need to discard. Just add a spoonful of flour once or twice a day. Only add water when it gets too thick to stir. When the jar is full, make a loaf. All the online instructions are way too fussy. You can be very lazy and "abuse" the starter. LOL.
When you "discard" starter, just read that as "discard into bread recipe for the day". Even during the few establishing days at the start, you could use the discarded amount as part of a bread recipe, since it's half water and half flour. If it's just getting established or has been idle for a while in the fridge, it might not give enough lift to be your only yeast in a dough, but it can also be supplemented with commercial yeast.
Fwiw and five years too late....i really dont like the background music and find it a distraction to your content. I dont tecall any other background music on more recent content so I think it went away ... which is excellent
Thanks for watching. If you liked it - subscribe, give us a thumbs up, comment, and check out our channel for more great recipes. Please share with your friends. ^^^^Full recipe in the info section below the video.^^^^
Glen & Friends Cooking 👍
Should I start over if I don't see any rise in the jar by day 4? I'm seeing plenty of bubbling and smelling the fermentation, but no rise in the jar like your 3rd day. Maybe use whole wheat instead or include honey to accelerate the process?
Hello, I would like to get the jar that u are using for your starter. Where can I get it. Thank you so much
Can I do this in 1/4:1/4 or is 1:1 cup preferred?
sourdough starter is probably the most resilient yeast culture I've ever worked with, there have been times where its been in the back of my fridge for 4-5 months with no feeding and after just maybe 2 feedings out of the fridge it comes straight back to life. The one I'm using in the moment is just over a year old and it makes really tasty bread.
hey man , can u help me .? it is the second day of me making my sourdough starter and it smells like a dirty sock covered in vomit. has it gone bad ?
@@utkarshsatyaprakash4383 sounds like it's gone bad to me. I would start over with fresh ingredients in a clean container.
@@utkarshsatyaprakash4383 LOL!!
I’ve had the same starter for 5 years...I’ve occasionally neglected it in the fridge for months and have resurrected it again and again...by the way, the pour off makes really good pancakes.
I was wondering what to do with the pour off.
I know it's been 2 years since your comment but I just neglected my starter for about 3 months in the fridge, you have any tips on how I resurrect it so I don't have to start over? Thanks, any info will be appreciated
Yes, I was wondering about that, thinking it's a terrible waste to throw away what looks to me like more than twice the amount of bread you want to make.
@@alexshadowfax1119 : Did you manage to save your stater?
Can you get a starter started with less flour and water? Like maybe 1/4 cup of flour and water?
I use Tablespoons. Don't wanna waste my flour.
"Nope" LOL. Thank you for another good laugh. Learning & laughing. Clearly the mark of a good channel.
I live in germany and was wondering, what bleached flour was. It turns out, over here bleaching is not allowed by law. So every flour you can buy here is unbleached.
I believe it will work better for starter than bleached flour
That's awesome. They need to stop bleaching our flour here. It's ridiculous.
@@JaneH3675Buy King Arthur, they don't bleach their flour and they never have in the 200 years that they've been on the market
Homemade bread is a marvellous thing. With plenty of butter on top.
Very no-nonsense and easy to follow. Thanks for posting this!
About 2 or 3 years ago I changed making sourdough starter from unbleached white flour to using just whole wheat flour. I've started getting noticeable activity (small bubbles) within hours of mixing the flour and water together. I was amazed how fast the whole wheat works. I have not yet tried rye flour.
I was having difficulty getting my starter going really well so I switched to half whole wheat and half rye and my starter skyrocketed and started tripling in size after 4 hours.
starved mine, almost to death, didn't feed it. took three days to get it back to life, then it went the other way, it became a yeast Rambo :D made a bunch, almost blew my containter, took what I didn't need and smeared it on some baking paper with a spatula. dried it for 2-3 days, broke into thin wafers, put it in a sealed sterile glass container and essential made a yeast backup :D can stay in fridge till the cows come home, so if something happens to your favorite culture of yeast, you just take a few pieces of the dry stuff, in with some water, feed it and voila. or give it to someone to help them start. oh, and name it, people usually take care of the thing they name :D
Video this week about reviving a starter 'forgotten' in the back of the fridge for 6 months.
I'm glad at the end you mentioned you don't have to disgard, I did for a long time then decided to make pancakes with the disgard, also Ive used it to make your 1930s potato rolls, works pretty well
So happy to be here and along for the ride! I've been waiting for this series for a while hoping beyond hope! Awesome! Thank you!
Revisiting this recipe tonight.
What I do is I started mine with whole grain wheat flour and after day 5 transitioned to “regular” organic wheat flour.
Works really well imo!
Yes the whole grain tends to have more yeast etc.
I think I did a great job it’s today day three in the nightish time and I made a tiny loaf and it turned out pretty great thank you
Wow! Just found your channel and I love it! Subscribed! so excited to try this recipe. Being away from Brooklyn, I can never find good bread anywhere haha thank you!!
Thank you so much!
Oh my gosh! Mine bubbled up and spilled out of the quart mason jar on day two! I fed it again and put it in a bigger container. I’m so excited! This might work!
I used rye flour.
I discovered a good way to make my active starter really grow and become bubbly after a feeding. What I did is not feed my active starter for two days (48 hours), and then when I did feed it I gave it some good sprouted rye flour. The starter then tripled in height! Starving the starter for a couple of days made it real hungry and when I fed it it really grew. It never happened like that when I fed it every 24 hours. My starter is about 2 months old and I have never refrigerated it , yet. I keep it fed daily with a King Arthur AP flour and when I am ready to make a bread I starve it a couple of days and then give it a sprouted rye feeding in the morning and when it triples in height I make a flour and then refrigerate it after making the dough and folding it a few times over a few hours. The bread is high-hydration and is 30% rye and 70% bread flour.
Hi Glen, thanks for the video, it been explained pretty simple, just have a question about the part of the sourdough which been thrown away after the 3rd day, could it be used for making more starter or especially after 7th day for making bread? or it's not good anymore?
You could definitely feed that and build a second starter if you wanted.
Glen & Friends Cooking Thanks 🙏😊
`Excited to watch and learn this series. Thanks ~
I am just wondering if I choose to store my starter in the fridge after 7 days of feeding, do I have to seal the container or just the plastic wrap would do? Do I need to seal it every time I add yeast? Thank you !
how much should you use for, let's say, 2 medium loaf of bread (7 cups of flour in my recipe) tyvm !
Is it true that if you make this by weight (equal parts flour and water), the water ends up being closer to 1/2C? Thank you! Your recipes and youtube are a lifesaver right now while we are stuck at home.
i built up my starter with 20 grams each of flour and water each feeding, dicarding down to 20 grams first, much less waste. additionally, i highly recommend checking out Bake With Jack, his "scrapings" method has been bullet proof for me. lastly; organic flour, it seems, has more microbes on it, which is good.
nice. Thanks for the upload
Glen, started making this - lots of fun.
I have a question... day one was basic, day two I added the required amount, day three the volume doubled - lots of action. I split and fed, and then day four it didn’t increase in volume at all. It smelled a little sour and slightly like mayonnaise. I just split and fed again like you said - is it normal that the volume doesn’t really bubble up like that?
Love the videos.
Thanks
Chad
Glen, real honey water makes a darn good sourdough starter, too. Raisin water also works.
Turn your discards into pancakes or crepes by adding eggs, sugar and salt, rather than throwing it out. It isn’t “no good.”
Can you give the discard to someone else as a starter?
Yes, you can give the discard to someone else. The other half IS good. Use it for pancakes, cakes, etc too.
I love your show. As much as I love bread etc. I will pass on this one. Great show though. Even locked in the house for over a month I can find other things I would rather so. Thanks
Do you use regular tap water? I tried using bottled before and it was epic failure.
The pour off, I've always just added some yeast added flour and water and it's a quick loaf
Instead of throwing half out, could you fry it into pancakes?
Do you get rid of half to cut down on the lactic acid buildup? Is it 100% necessary to discard? Thanks.
You get the hooch because it's hungry.
Hi Glen, I started wathicng your videos and they are really good, however it would be nice to scientifically explain things (which you do but not always), for example, you said to throw the half of the starter after day 3! and you said its no good, why what is the reason? cant I make multiple batches?
I live in a super rural community where our source of water is basically just filtered and piped from a river right by our house. WIll this still work?
I think you need to boil your water firs then cool it dow to room temperature before using it. just to make sure that the water does'nt contain any bad bacteria/microorganism
what's the temperature in your kitchen when you leave it on the counter overnight?
When you pull half out, is that still a viable starter that you could give a friend to bake with?
Yes.
I was wondering that too, especially after you take half out on the second day. Is it better to wait until the starter really gets going before you can use the half you take out? I know you mentioned that the more time that passes the more of the bad bacteria dies off, is that why it would be better to wait? I live in the US and been having trouble finding yeast, did have the thought of using beer, or making yeast from dried fruit (saw a video a few years ago on that), but I've never heard of anyone using that especially for starter. Anyway, love your show!
You can make a yeast dough starter just with water and flour - check out the link in the description box for our sourdough starter video.
@@karentruempy397 You got it. Definitely wait until it's good and mature with all the good bacteria and yeast you want before using the "discard". After that, you can do all kinds of things with it instead of tossing it out.
I have been working on my starter for over a week. Get plenty of bubbling and nice sour smell but no expansion. Any advice?
can the discard from day 3 be used to bake with or does it need to be trashed?
Hey Glen, I started 4 days ago with rye flour and transitioned to regular unbleached flour at day 2. I haven't fermented anything like this before, but it smells rotten. Is this going to transition into smelling better/like sourdough? Following all the steps in the video.
Starter never smells 'great' or like sourdough bread. The culture is pretty concentrated, so it will smell super yeasty - also the RYE flour will add it's own... stink. Just keep an eye out for mould. The real test, is the 3rd or 4th loaf of bread that you bake with it.
@@GlenAndFriendsCooking Thanks for getting back to me!
want to make sure I have this correct. over 7 days, I would use 7 cups of flour and be able to bake with it. What is the benefit of sour dough over just making bread with yeast?
Flavour, texture, flavour. Really it's about flavour, and once you've built your starter and bake with it regularly that initial flour will be forgotten. There are people who are using starter that was started in the 1800's. A few cups of flour in the 1800's is now insignificant.
So...what if I used bleached flour in my starter? Is it salvageable?
Alot of bottled water in America is actually from tap water sources and or water is absolutely horrid in alot of states i dont even give it to my dogs lol but loved the video will try soon i love sourdough bread
@@brocktechnology from natural water sources maybe ? And the treatment process adds the main ingredient that's in rat poison into the tap water yeah you can drink that but I'm gonna pass as I said I wouldn't give that water to my dog
@@laszlokiss483 First off, bottled water comes from a natural water source. I lived not that far from the California source of Crystal Geyser bottled water. If what you're talking about in the water is Fluoride, the natural level of the Crystal Geyser Olancha Peak, California spring contains 0.61 to 0.74 ppm fluoride.
@@Verias1983 not every company is scummy sure there are still good bottled waters but as a whole it's not exactly a trustworthy industry alot of bottled water is also acidic and you should be drinking alkaline water but I digress the american food/water supply is just not on par with aloy of other countries that's all I'm saying take it how you will have a great day !
The major thing you're trying to avoid in the water is chlorine which breaks down if the water has been standing for 24 hours so even if your bottled water comes from such a source it will work fine. Alternatively you can just use the water from the mains if you leave it standing in a container for a day.
Glen, can I do this with 1/2 cup flour and water? One cup each time seems wasteful when you throw it out.
You can - and then ramp it up after it 'sours' and the culture is thriving.
Hi Glen, I've been watching the videos lately and was wondering if the half you are throwing out could be used to make regular bread as opposed to sour dough bread?
You can add the discard to lots of baked items and it'll give it some of that sourdough magic. I put it in pizza dough, banana bread and pancakes.
I forgot to feed it today morning. It's d 6th day today. Is it okay? Can I feed it now?
Can all purpose flour be used Glen?
Funny how extra useful all your sourdough videos have become! This is such a weird slice of time... In another 20 years, I’m wondering what affect all our documentation from this time period will have on the future. Life is wild.
can i use this starter in making vinegar instead of yeast of champain?
Can we use whole wheat flour?
Can I do this in 1/4 cup measurements instead of 1:1
I use Tablespoons. Don't wanna waste my flour.
Hi Glen, I found it interesting you cover the starter with plastic wrap and not cheese cloth or a paper filter. Why is that?
I have a SF sourdough recipe from 1969 my Dad use to make. It was the best sourdough I've ever eaten. I do plan to use Daddy's recipe one day. It uses yeast bought in the store. Thanks for sharing your knowledge through your videos.
You could cover it either way - most of the culture for the starter comes from the flour; flour is loaded with yeast and bacteria.
So there is no need for outside yeast to 'drop in' and get the whole thing going. But some people do invite this yeast in, and allow it to change the taste / bacterial makeup of the starter over time. There really is no wrong way, just personal choice.
I use a cupcake paper. Coffee filter works great too.
Do you have a video where you make pizza dough with this starter?
I have been cheating at home, I have a convection bread machine that has 14 settings on it and you can even make jam. I was heating up the water and then after watching Glen and he said you don't have to worry about heating the water. I have a rapid setting for my wheat bread and when I used that and for the fat I use olive oil and the good Texas wild flower honey for the sugar. The last connection group for the church they had sandwich fixings and my bread was gone. They loved it. My bread machine makes a 1 pound, a 1 and 1/2 pound and a 2 pound loaf. So I use the 2 pound loaf and this last one was a lot of bread. The bread flours I use are King Arthur bread flours, and the regular bread flour is unbleached and the whole wheat flour is just that whole wheat and they are hard red flours. They make a good loaf of bread.
Can you make it with semolina?
Glen, any idea why it is my batch went from doughy to melted ice cream consistency on day 4? And seems to continue to get thinner. This is suppose to be real doughy and thick, no?
This one is at 100% hydration - so it is like melted ice cream. You are on the right track. The doughy / thick one is 50% hydration, and I usually make that as an offshoot of the main starter when I need it - though some people will do the opposite. Depends on what you will be making most often, and how your formulas are calibrated.
@@GlenAndFriendsCooking Makes sense. I'll grab a bit more literature. My first venture making bread, obviously.. Thanks for the reply.
There are some amazing books out there - 'Flour Water Salt Yeast' by Ken Forkish is a great place to start. Every time I 'fail' with a loaf of bread I realise that it's still great, and that I have so much to learn... even though there are only 4 ingredients.
Im at day 3 and my starter started tr o separate really fast over the last night. I just fed it 2 hours ago and it already separates again.
The consistency is also runnier than yours. What could cause this?
I am starting day 4 and just threw mine out. Not sure what happened but looked weird and didn't like the smell soooo out it went! I have a couple ideas of what I did wrong. Just started another though.
Do you have to use a glass container because I can only find plastic
Plastic is fine.
How far can you grow your yeast?
I don't understand getting 'rid' of half? Couldn't you just double up your recipe at that point (with both halves)?
You could - and have two starters on the go that you would need to use and feed.
So wasteful.
On Day 3 you added twice????
I just started my sourdough starter 4 days ago and I'm soo confused. I live in a hot and humid country, and the culture just grow like crazy here. Every few hours, my culture would give out hooch and I just can't decide when and how much to feed it. On day 4 it already smelled all nice like it's ready though.
I live in a tropical climate too and I was having trouble with traditional starters. I found this channel and her video is very helpful. It is a sourdough starter specifically for tropical climates. ruclips.net/video/Ld9K-vYRg18/видео.html
I think I heard at one time the starter in my grandma’s fridge was 20 years old.
There was a guy that had a starter passed down in his family, that they took on the Oregon Trail. He started giving it away thru the mail. If you go to carlsfriends.net , they have an address that you can send a self-addressed stamped envelope, and receive a few tablespoons of dried starter. They also have recipes!
I must have a really clean kitchen, tried and failed....could have also been the bleached flour...will have to try with unbleached
This Lab beakers look funny in kitchen XD
okay, why is the half you throw away on day 3 "no good"? Couldn't you use it to make a 2nd starter?
You could - or you could give it away. But most people don't need two starters for home use.
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How can I know when the starter is expired ?
It never expires with proper care. If developes mold definitely throw it out.
Why do you have to daily remove half and add flour? Is it to feed and concentrate the yeast?
A few reasons - First you need to feed it with an equal amount of flour and water, as is already in the jug; so if you didn't use / discard half each day, by day 5 you'd have 256 cups of starter. You also discard (or use) 1/2 the starter each time in order to regulate acid content.
When I made mine it doubled in size the second-day I'm not sure why.
Sometimes you get a lot of activity really early on as other bacteria and things get really active. It'll maybe go quiet for a few days after that but you'll notice more activity when you have the good bacteria and yeasts that you want.
I agree. Having a starter is as bad as having a pet.
Throw out half?... why not start another loaf?
No need to discard. Just add a spoonful of flour once or twice a day. Only add water when it gets too thick to stir. When the jar is full, make a loaf. All the online instructions are way too fussy. You can be very lazy and "abuse" the starter. LOL.
I'm surprised glen... You never said why we're discarding so much starter.. 😢
When you "discard" starter, just read that as "discard into bread recipe for the day". Even during the few establishing days at the start, you could use the discarded amount as part of a bread recipe, since it's half water and half flour. If it's just getting established or has been idle for a while in the fridge, it might not give enough lift to be your only yeast in a dough, but it can also be supplemented with commercial yeast.
Fwiw and five years too late....i really dont like the background music and find it a distraction to your content.
I dont tecall any other background music on more recent content so I think it went away ... which is excellent
Not a fan of the music. Sorry