My goodness this was superb instruction!! Your students are very blessed to have you teach them. Actually, I guess we viewers are even more blessed because we get to learn from you without paying tuition, driving or walking to class or sitting in a potentially uncomfortable lecture hall😁. Brava Ms. Rose, brava 👏🏽👏🏽👏🏽!
I kept hearing about "capturing wild yeast" in videos off and on. Finally found your video and watched. Here I thought I'd have to make a trek out to the country with a butterfly net or something 😏. Had ZERO clue what capturing wild yeast meant. This is SUCH great information to know about! Love it!
This is interesting, and after listening to you, something tells me chemistry would have made much more sense if I had you to teach me over 50 years ago, but knowing all the other items on my agenda daily as a caretaker for both my husband and an aged mother, I just can't see taking the time to do all this no matter how amazing it tastes. Bravo to all you others who do all this to feed your family. You are amazing people!
Thank you ever so much. I have struggled with making sourdough bread for years. All your videos are so helpful. The book is on my list. Thank you for sharing knowledge. You are truly a dedicated educator. Your teaching videos are a gift.
I’m so excited to follow along and try this very soon. My husband and I also do not care for the strong sourdough taste. I ordered a plastic bucket and my grain mill should arrive soon. Thank you so much for your time and sharing. Thank you to both you and your husband. You are both a source of inspiration!
Grams and Fahrenheit. I applaud you for being so progressive with metric weight (and using weight opposed to absolutely inaccurate volume)! However, I am really curious about why you still think in Fahrenheit. Curious because baking temperatures were so hard for me, too, after moving to Europe, but ambient temperatures were really intuitive!
I used a reduced amount of flower and it took 8 days or so and I keep it in the ice box starving for water. when I use it depending on how much my recipe calls for. I remove it from the ice box and let it warm up add at least that much of water and flour and after 4 to 8 hours or so it explodes into the a double amount. It works love your show.
This is an oldie - but a REAL goodie. I watched it, made notes, ordered all of my tools, INCLUDING the book that you showed. Now, I have my tools, I will watch it again and go thru the process to learn. Thank you SO much for all you do for your community.
Rose, I've been watching your bread making videos and have become a big fan, have subscribed, and will watch your other videos. For those of us who are trying to conserve water, perhaps you could - 1) run water into a container with thermometer in container and adjust hot/cold water until target temp is reached. 2) Use a small mixing bowl of water to dampen your hand instead of going to faucet each time.
Both good ideas. When our water goes down the sink drain it goes right out to the fruit trees. But I do need to conserve more since we are in this awful drought. Thanks for your comments.
@@RoseRedHomestead I figured from your intro photo montage that you were in the AZ/NM desert region of the USA and was/were use your Water at least twice, if not three times before letting it percolate into the ground for use four. Jim & you are Wise in your Ways.
I had these same thoughts having just been through 2 months of triple digits and drought in Texas! I'm glad to hear about their greywater system. Wish I had one! We do have rain barrels and I collect water while waiting for it to get hot.
I remember doing this when I was about 16. Dad taught to make bread when I was 10+? From his Mothers recipe for "crusty white bread" made with yeast cakes not granulated packaged yeast. He would watch me feed every morning before school. I remember him looking over my shoulder and saying "so your making sour dough starter." I answered, Nope I'm making Levain from wild yeast. He was impressed, I was proud.
I'm so glad I watched this video. I didn't know I could store levain in the freezer and have been throwing it away! I will certainly change my ways when it comes to storing the levain. What a timesaver as well as unnecessary waste. Thank you for this advice and tuition.
I’m only 5 min into the video and I just wanted to say how much I appreciate you. I love that you shared your initial perspective ie: you thought “I’m experienced and I can make do with the equipment that I have instead of purchasing the extra stuff Ken recommends in his book” and then shared how much his recommendations changed your experience. I think like you do ie: “what do I need all this extra stuff for??” but I love it when I am proven “wrong” - ie: it turns out this extra stuff is incredibly useful and it made a huge difference!!! I love that you share your initial perspective and then update it after road testing your research. Thank you!
I love this video. Originally coming from the eastern mountains, I didn't know they had yeast in the stores until I was in my mid 30's. I've used it a couple times, but, I prefer breads made from the natural yeast, capturesd from the air, where I'm making the bread at. I think it tastes better, and, responds better. You are a great teacher.
I continue to enjoy your videos and I’ve learned so many new techniques from you. Thank you for all of the work you put into these videos to teach us. You are simply a great teacher!
I just watched this episode again for a good review. You are such an excellent teacher. Your thoroughness and attention to detail are appreciated very much. My husband would agree, but he's too busy munching away! lol
This is amazing!!! Thank you for sharing this, I always wondered how people in the bible had yeast. Lol... Now I understand that they just did this process. I'm going to try it...
Thank you for your excellent teaching. I'm living proof that even an idiot can succeed if they just don't give up! It took me two tries to get my starter going properly. The first batch started out well and then fizzled out. I ran out of flour at that point so I had to toss it out. Second batch just couldn't get going, so I decided to warm things up a bit and put my starter dough in a 100 degree oven to ferment. When it cooled a bit I turned it back on and forgot to turn it off again until it had started to smell upy kitchen Oops! It was sooo hot! My plastic bin had slumped, and I thought it was a gonner. But, 12 hours later it has nearly doubled!! WooHoo! ---Loving your videos!
This was so informative, thank you! I've been doing a very small version of this using another tutorial where I only do 30 grams flour to water, but that one says it will take 28 days! I keep the discards in my fridge and use it to make pancakes and have also added it to thicken the sauce for my shepherds pie and for gravy.
I really enjoy your videos, I have been making sourdough off and on for years. You bake lovely bread. I like other videos as well, but yours is an experienced hand and wisdom of what you are doing.
Thank you for this instruction. Decades ago I ground our wheat, “made” yeast and baked our bread. I remember using my homemade yogurt as part of the yeast culture but unfortunately don’t recall exactly how I did it. Sure wish I did. Now will try your method. Terrific! Thanks so much.
I am really loving your outfits in this video. The yellow or green (looks yellow on my tv and green on my phone) sweater vest with the dark grey blouse is fabulous.
Thank you so much for this video, Now that my book (kens) arrived, i can hardly wait to start. This will make it so much easier for me to know what i am doing. I love your videos and always look forward to watching the next one.
I hope you have great success with Ken's methods. It is the best book on artisan bread-baking I have come across. And I love all the additional information he provides besides just the static recipes. He really became my tutor through his book.
There are all kinds of things a person can make with that leftover sourdough. I make pie crust, puff pastry, noodles, bagels, English muffins... It works well. I don't have chickens to feed and, I'll admit, I'm too much of a tightwad to throw it out!! Ulp. I do love sourdough, it's easier to digest and, because fermentation breaks down the glutenous proteins, my gluten sensitive daughter can eat it with no repercussions. I also ferment for 24 to 48 hours and that improves the flavor, so the longer the ferment, the less sour.
I made wild yeast starter years ago. I wasn't nearly as fussy about measurements, and it still turned out fantastic. I also doubt ancient cultures had precise measuring equipment, but they got the results they wanted. Still, I learned a few things.
I just recently discovered your channel and while exploring found this video on wild yeast. Very, very helpful! I've discovered some of these things be trial-and-error, lots of error! But you have helped me better understand what I've observed but not known how to best exploit. For example, my main starter was rather runny, makes great waffles and pancakes but not so great sourdough bread - and I've split it and mangled it several times playing with different feedings. To see you maintain 2 for different purposes - I've wasted so much flour when I didn't have to! Luckily I've got a decent one right now that I can work with to split and take in 2 directions. Quite exciting! Thank you!
You have a video on capturing wild yeast! I did check and couldnt find it before asking you if you could do a video, lol. Thank you P.S. Your video is where I learned to capture wild yeast actually. I couldn't recall what channel I saw it on but it became clear while watching this video:)
I think this is one of my favorite videos but don’t hold me to it :) today is the day I will be starting mine and I am absolutely so excited. Thank you for taking the time to help and teach us .
Hi Pam, amazing tutuorial! You are such an excellent instructor!! I can't find King Arthur in my area these days. When I can't find King Arthur, we use White Lily flour in the south, do you think that would that be an acceptable substitute? It is a winter flour. Off topic, you look beautiful in blue and your nail polish color is fabulous.
Now, having to discard such a large quantity of my precious, freshly ground wheat berries would be heartbreaking! All purpose flour.....not as much. Knowing myself, I would probably be trying to make all the discards into another separate start! LOL, I might need an entire freezer section to hold them all, assuming they all made it. This is so interesting and I'm seriously thinking about getting this book. Thank you guys.
You can use your discards in pancakes or bread! My yeast collection method uses less flour (but takes a whole month) so I've been finding creative ways to use it!
Great video. I've had my starter going now for many years. I would like to add I never use my sink water even though we have had chlorine removed. Best to use only pure clean water.
sylviah1234: Yes, some locations in the US, the sink/house water is undrinkable. Many people I know who live in those areas, but bottled water and drink it. Jim
I love artisan breads. Should I make this however, I will not be wasteful. I’m certain that my grandmother, I positive my mum would have had bread rising everywhere because they baked for the ranch / huge families, also feed ranch-hands every day of the week. I doubt there were much in the way of crumbs left to feed the chickens, who would have naturally foraged. There’s no way that the division’s each day would have been thrown away… only multiplied the batches & containers. My mum never used this method (my sister-in-law does make sour-dough bread… not my favorite). However, momma baked bread every Saturday & it had to be enough for our family of six for the week. All ingredients were precious & waste was never tolerated. ‘Waste Not, Want Not.’ When one counts every cent to stay in budget, & feed one’s family, one is notably frugal. Thank you for sharing your technique. I think that cutting the initial ingredients down to one fourth to begin with is preferable… I’m certain to be feeding the neighbors also even doing that when I make mine 🥰
That's also what I was thinking as well. Whenever I've seen bakers making sourdoughs they used a small amount and kept feeding it over days without discarding any of it so I think it's better to just make less in the first place. Rose's videos are amazing nonetheless.
My mother taught me the wrist method for determining lukewarm. As much as I appreciate your scientific exactness, knowing older methods such as this wrist method is an important part of being prepared for the grid going down, your thermometer breaks for some reason and you have no way to replace it . . . In fact, if you have a number of techniques you learned from previous generations that would be useful if technology is not available, that would be really interesting.
I'm freezing blocks of fresh yeast and wakes up at room temp without much loss of viability. Next time I'll try to freeze those batches of dough for starters, as I assume that wild yeast's viability will be preserved just like the commercial yeast. Thanks for the great video
Loving the video, but wouldn’t it be easier to put some coldish/tepid water in a container and add hot water slowly until you get the right temp, instead of trying to reach the right temp directly from the tap?
Seems like a lot of flour to make a little yeast. I made a starter using 60 grams of flour and 60 grams water. Put it in a mason jar and feed it the same amount each day for a couple days. On the third or fourth day I discard half and continue feeding each day.
It is a lot, to be sure. But I wanted to follow the author's directions exactly, and I am glad I did. There are lots of ways to capture wild yeast and then cultivate it. We didn't throw anything away...we have chickens!
I thought I was the only one that hated the idea of using so much and then throw out 3 quarters of it. I live alone and bake just for myself. I'm in Tucson Arizona and have tried to capture the free yeast 4 or five times. And it just won't rise up, I've made the bread any way but it's so dense? Any suggestions for me? Thank You for your help. ｡◕‿◕｡ (•‿•)◉‿◉(. ❛ ᴗ ❛.)(◍•ᴗ•◍)(◔‿◔)
I can’t help wondering what variations there would be in this starter Levain process if the grid was down as you went through these steps. I purchased the little campstove with an oven that you used in another video. I also have a much smaller cast iron pot and lid. Anyway, this is so fascinating! Thank you so much…
with all the weird stuff found in our water supply, I would not use tap water but heat purified water or at least distilled to avoid the chlorine, flouride, & other things in the tap.
Tfs Pam & Jim! This is good to know if one runs out of yeast or just wants to capture wild yeast. So, since this is not sourdough, did you do a vlog on sourdough? I'll look and see. Maybe I've already seen it, I just don't recall. Please stay safe y'all! 😊 👋
Seems to me there is a lot of waste happening over the course of the days, why not just start with 50g and feed/discard to minimize waste? Thanks in advance for your reply. PS....so you are adding your own ground "whole wheat flour to the "unbleached white wheat flour (APO)?
Yes, I agree and that bothered me as well. I followed Ken Forkish's recipe exactly, but after I made the video, I did exactly as you suggest. And yes, I did add whole wheat flour to the unbleached white for the starter.
Do you need freshly ground wheat or can you use pre packaged? As one of eight children, my brain goes into waste not want not mode. I may try doing this with using all 4 sections. Realizing that I’d need a ton of buckets for each stage as well as space to place them during the process.. I would like to give the starter out as gifts for the holidays. Wish me luck!
Im wondering if the proportions were maintained...could you start the process with, say one/fourth of the ingredients, and still come out with a functioning product. Wasting a smaller amount. Perhaps times will have less to work with...
great info thanks, can't you run the to over a bucket to water your plants with?..........do you not pay for water there? in the UK no one just runs water like that anymore.......also, what do you do with the dough you take out, do you throw it away? could you not just make it with less flour to start with?
Have you tried making this yeast with 100% wholemeal flour? I am wondering if it would work. I have set myself a goal of only using wholegrain flour, wholemeal flour for instance, for baking this year. It is better for my health and for my family's health.
I thought the same with the water . could you put some in a container and then adjust it from there instead of wasting so much of it? we live in a place where intense heat and droughts are common so water is precious. it was bothering me the longer it ran down the drain. lol great instructional video though. very step by step and helpful.
Victoria: Yes, we agree that water is precious, but the water that does go down the sink ends up watering the plants in the yard in the long run. Thanks for the comments. Jim
@@RoseRedHomestead I am sure you r right. we are just so conditioned here. They always push if you don't run the water when you brush your teeth you save this much, shower every other day this much etc etc. and they send it with the water adjustments, your property taxes, on local Tv adds. you get the picture. So for me it was hard to watch lol But I appreciate that you 2 take the time to read and respond to comments. love the videos. you guys are great.
You must have well water. City water cannot be used because of all the chemicals they add. I found out the hard way. After I used bottled water I was successful. I had the best yeast for over a year and then tragedy in the family struck. I lost my starter. So sad. I will have to start all over. I will definitely do it your way so that I can keep some extra so I never lose it again. Thanks so much.
several years ago, I started making sourdough . My method is very different from yours. 1. I use one or two table spoon of flour. 2. I don’t use tab water. I don’t want to waist the flour.
Another way to put the normally-discarded portion of each batch, to good use: Go ahead and follow the usual procedure of using your captured yeast as a levener. The results won't be as good as the finished version, but you can still make somewhat-puffy bread with it!
@@debbiecummings3657 You could, at that. If you do at-home composting, throwing all that yeasty flour in the compost would work fine, too. Heck, the yeast would help speed along the decomposing process. Not just for the flour, but for everything else in your compost pile, too.
You mentioned that your home is cool. What is the ambient temperature when you are growing your starter? My home is heated to 68 degrees. Overnight the temperature drops to the mid 50s. Can I make sour dough starter in my house?
Help.... is wild yeast starter still good if it rises... then falls? Our starter more than doubled on day 2 within 12 hours. I told my husband that it needed tended to but he disagreed and waited another 12 hours. By that time, it was back down to where it started. He stated that he should just keep going because that's what you said to do.... so he added the water and flour.(I noticed that it seemed to be more liquid than your starter)..... it rose maybe a centimeter.... so Day 3... he continued on... added the water and flour... so far, it's been about 8 hours and its raised almost a centimeter. Is the starter still good? Should it have been thrown out after it had deflated? How do you know when its gone bad? I hate to keep wasting the flour (hard white spring wheat berries). Sincerely~Tammy
Missed what did you do with the other 2 first batches of yeast mix that you put into the freezer. Later when you took out the first frozen batch you further stated it really wasn’t good to keep in the freezer. Question: is this what you would give to others for starters or what do you do with the frozen yeast. Secondly, after making the bread you ended with two additional bags of starters that you put into a container in the freezer. How long can those be kept. And thirdly (sorry), you original had a jar of starter that you said you had for years. I think you said years. If I am correct, how long do starters actually last. I do hope to here from you as I have been sending your videos to a FB Group for prepping and others are asking the same questions. Thank you for your work, love your work.
Thank you. What are the names of the tubs with lids and measurements on the side? I would like to buy a set. Do you possibly have a link for buying them?
Rose I have a question. Say I have a jar of dry instant yeast but not enough of course if the grid goes down. Is there a recipe that uses what you have on hand to make a starter to grow yeast ? Just curious if there is anyway to extend the yeast you have if the grid went down so you don’t babe to have 50 jars in storage if your not a regular at home bread maker. . Hope this makes sense as I’m not a baker.
I am learning about wild yeast as I want to make my own bread. I am not satisfied with the breads being sold in Europe as they are full of additives and the lowest quality and unhealthiest ingredients: lots of refined white flour, refined white sugar, refined salt etc. when EVERY book on healthy eating states that EVERYBODY should avoid these ingredients! People and bakers are just NOT putting people's health first when they cook in Europe sadly. Thank you for your clear explanation. Some points for you to consider: A lot of water got wasted in this video!! A better way to get warm water is to heat water in a kettle, pour some of the hot water in a measuring jug and mix it with cool water from the tap. When it gets to the right temp then use it. Then no water gets wasted. Also I have always been told not to use hot water from the sink tap for cooking. I have been told that it is better to get cold water from the tap and heat it in a kettle before using it for cooking if I need warm or hot water. The water is safer this way and may have less lead in it. Also it is best to avoid using plastic bags in the kitchen as it is not good for the environment. It would be better to use plastic washable and reusable containers to store the yeast in the freezer instead eg takeaway food boxes. You should save money this way too!
I truly appreciate your videos, thank you! One thing I noticed is you take your water straight from the tap, I've always done the same. Most Ytubers usually use "filtered water", your thoughts please? Also I would like to know what brand of scale you use if you don't mind.
I started canning ages before there was any filtered water! I always use tap water and haven't died yet! My scale is so old that the brand name has worn off! And I am too old to remember! LOL
Thank you for your lessons. Couldn’t you make some kind of flatbread with the dough you would otherwise discard? And maybe collect the water in a water cooker or something instead of letting it drain until right temp. is reached?
@@RoseRedHomestead thank you for your speedy response. I am Curious weather it would be tasty for us as well 😉. What an awesome principle conserning the water! My heart already crinched when I thought the water was spoiled. Greetings from the Netherlands.
Have you tried the walnut bread or bacon bread recipes in this book? Thank you for these videos. I bought the book and use your videos to supplement. I'm at the end of day 5 and have also made the Saturday white bread. This is a great book!
It is a great book--so glad you like it. Yes, I did try the walnut bread, but it was not my favorite so I have not made it again. I have not tried the bacon. I usually make the poolish bread these days--it has become our favorite.
My goodness this was superb instruction!! Your students are very blessed to have you teach them. Actually, I guess we viewers are even more blessed because we get to learn from you without paying tuition, driving or walking to class or sitting in a potentially uncomfortable lecture hall😁. Brava Ms. Rose, brava 👏🏽👏🏽👏🏽!
Wow, thank you!
Exactly right.
You said it!
Ditto!
I kept hearing about "capturing wild yeast" in videos off and on. Finally found your video and watched. Here I thought I'd have to make a trek out to the country with a butterfly net or something 😏. Had ZERO clue what capturing wild yeast meant. This is SUCH great information to know about! Love it!
Oh gosh, this is just fascinating, never thought I'd be binge-watching yeast and bread videos! Thank you!
LOL-me neither!!
This is interesting, and after listening to you, something tells me chemistry would have made much more sense if I had you to teach me over 50 years ago, but knowing all the other items on my agenda daily as a caretaker for both my husband and an aged mother, I just can't see taking the time to do all this no matter how amazing it tastes. Bravo to all you others who do all this to feed your family. You are amazing people!
That situation is exactly why I would like to utilize all the sections and gift ❣️
Thank you ever so much. I have struggled with making sourdough bread for years. All your videos are so helpful. The book is on my list. Thank you for sharing knowledge. You are truly a dedicated educator. Your teaching videos are a gift.
You are so welcome! Thank you for your kind words.
I’m so excited to follow along and try this very soon. My husband and I also do not care for the strong sourdough taste. I ordered a plastic bucket and my grain mill should arrive soon. Thank you so much for your time and sharing. Thank you to both you and your husband. You are both a source of inspiration!
Grams and Fahrenheit. I applaud you for being so progressive with metric weight (and using weight opposed to absolutely inaccurate volume)! However, I am really curious about why you still think in Fahrenheit. Curious because baking temperatures were so hard for me, too, after moving to Europe, but ambient temperatures were really intuitive!
I used a reduced amount of flower and it took 8 days or so and I keep it in the ice box starving for water. when I use it depending on how much my recipe calls for. I remove it from the ice box and let it warm up add at least that much of water and flour and after 4 to 8 hours or so it explodes into the a double amount. It works love your show.
This is an oldie - but a REAL goodie. I watched it, made notes, ordered all of my tools, INCLUDING the book that you showed. Now, I have my tools, I will watch it again and go thru the process to learn. Thank you SO much for all you do for your community.
tl wky: Glad it was helpful! Jim
Rose, I've been watching your bread making videos and have become a big fan, have subscribed, and will watch your other videos. For those of us who are trying to conserve water, perhaps you could - 1) run water into a container with thermometer in container and adjust hot/cold water until target temp is reached. 2) Use a small mixing bowl of water to dampen your hand instead of going to faucet each time.
Both good ideas. When our water goes down the sink drain it goes right out to the fruit trees. But I do need to conserve more since we are in this awful drought. Thanks for your comments.
@@RoseRedHomestead Heck, in that case, ignore my post. Wish I had a drain out to the garden! I use a bucket by the sink. Thanks, Rose, for your reply.
@@RoseRedHomestead
I figured from your intro photo montage that you were in the AZ/NM desert region of the USA and was/were use your Water at least twice, if not three times before letting it percolate into the ground for use four.
Jim & you are Wise in your Ways.
I had these same thoughts having just been through 2 months of triple digits and drought in Texas! I'm glad to hear about their greywater system. Wish I had one! We do have rain barrels and I collect water while waiting for it to get hot.
I remember doing this when I was about 16. Dad taught to make bread when I was 10+? From his Mothers recipe for "crusty white bread" made with yeast cakes not granulated packaged yeast. He would watch me feed every morning before school. I remember him looking over my shoulder and saying "so your making sour dough starter." I answered, Nope I'm making Levain from wild yeast. He was impressed, I was proud.
debra c: That is an endearing exchange between you and your father. Jim
How Precious ❤
I'm so glad I watched this video. I didn't know I could store levain in the freezer and have been throwing it away! I will certainly change my ways when it comes to storing the levain. What a timesaver as well as unnecessary waste. Thank you for this advice and tuition.
I’m only 5 min into the video and I just wanted to say how much I appreciate you.
I love that you shared your initial perspective ie: you thought “I’m experienced and I can make do with the equipment that I have instead of purchasing the extra stuff Ken recommends in his book” and then shared how much his recommendations changed your experience.
I think like you do ie: “what do I need all this extra stuff for??” but I love it when I am proven “wrong” - ie: it turns out this extra stuff is incredibly useful and it made a huge difference!!!
I love that you share your initial perspective and then update it after road testing your research. Thank you!
Six: Thank you for your comments. Jim
I love this video. Originally coming from the eastern mountains, I didn't know they had yeast in the stores until I was in my mid 30's. I've used it a couple times, but, I prefer breads made from the natural yeast, capturesd from the air, where I'm making the bread at. I think it tastes better, and, responds better. You are a great teacher.
That is awesome! Thank you for your comments.
I continue to enjoy your videos and I’ve learned so many new techniques from you. Thank you for all of the work you put into these videos to teach us. You are simply a great teacher!
I just watched this episode again for a good review. You are such an excellent teacher. Your thoroughness and attention to detail are appreciated very much. My husband would agree, but he's too busy munching away! lol
mary mary: Thanks again! Jim
Great and informative video. One bag for each of your Sisters❤
Thanks for watching!
This is amazing!!! Thank you for sharing this, I always wondered how people in the bible had yeast. Lol... Now I understand that they just did this process. I'm going to try it...
I find it very rewarding to bake bread truly from scratch! I think you will find it a very satisfying process. Thanks for watching.
Leven everywhere...we are the salt of the earth.... Jesus the bread of life! 🍞🥖❣️✝️😔🙏🛐🦅🕊️🦁❣️💪😃👍❣️
Thank you for your excellent teaching. I'm living proof that even an idiot can succeed if they just don't give up!
It took me two tries to get my starter going properly. The first batch started out well and then fizzled out. I ran out of flour at that point so I had to toss it out. Second batch just couldn't get going, so I decided to warm things up a bit and put my starter dough in a 100 degree oven to ferment. When it cooled a bit I turned it back on and forgot to turn it off again until it had started to smell upy kitchen Oops! It was sooo hot! My plastic bin had slumped, and I thought it was a gonner. But, 12 hours later it has nearly doubled!! WooHoo! ---Loving your videos!
Carol: Wow! Jim
I love your videos and how you explain everything. I learned so much off of your videos. thank you! thank you! thank you!
I'm so glad!
This was so informative, thank you! I've been doing a very small version of this using another tutorial where I only do 30 grams flour to water, but that one says it will take 28 days! I keep the discards in my fridge and use it to make pancakes and have also added it to thicken the sauce for my shepherds pie and for gravy.
I really enjoy your videos, I have been making sourdough off and on for years. You bake lovely bread. I like other videos as well, but yours is an experienced hand and wisdom of what you are doing.
Thank you for this instruction. Decades ago I ground our wheat, “made” yeast and baked our bread. I remember using my homemade yogurt as part of the yeast culture but unfortunately don’t recall exactly how I did it. Sure wish I did. Now will try your method. Terrific! Thanks so much.
Wow. Every time I turn around, there's a video of yours that I haven't seen that pops up but it's info that's needed. Thank you.
I love love love your videos as well as your impeccable grace and style. I have learned a lot from you.
Perfect-I am going to try this, except the 5 gallons of water going down the drain-microwaves are great!! You are amazing!!
I thought so too but in the comments she says her sink water goes directly out to her garden.
Nouvelle coupe de cheveux ca vous irais tellement bien.
Merci de nous partager vos précieuses connaissances....
I am really loving your outfits in this video. The yellow or green (looks yellow on my tv and green on my phone) sweater vest with the dark grey blouse is fabulous.
Pam thanks you. Jim
I just used the discard and made noodles for chicken noodle soup....SO GOOD!
Thank you so much for this video, Now that my book (kens) arrived, i can hardly wait to start. This will make it so much easier for me to know what i am doing. I love your videos and always look forward to watching the next one.
I hope you have great success with Ken's methods. It is the best book on artisan bread-baking I have come across. And I love all the additional information he provides besides just the static recipes. He really became my tutor through his book.
Thank you for sharing your knowledge with us and teaching in such a way anyone can understand!
There are all kinds of things a person can make with that leftover sourdough. I make pie crust, puff pastry, noodles, bagels, English muffins... It works well. I don't have chickens to feed and, I'll admit, I'm too much of a tightwad to throw it out!! Ulp. I do love sourdough, it's easier to digest and, because fermentation breaks down the glutenous proteins, my gluten sensitive daughter can eat it with no repercussions. I also ferment for 24 to 48 hours and that improves the flavor, so the longer the ferment, the less sour.
Thank you so much for sharing your experiences--very valuable.
@@RoseRedHomestead Good!I hope so. I look for sourdough discard recipes and have found some good ones.
This is very encouraging because sometimes I forget to feed mine! Thanks!
Amazing! If I wasn't so old, I'd adopt you as my mommy #2
Blessings, julie
LOL! Best offer I have had all day!
I made wild yeast starter years ago. I wasn't nearly as fussy about measurements, and it still turned out fantastic. I also doubt ancient cultures had precise measuring equipment, but they got the results they wanted. Still, I learned a few things.
I just recently discovered your channel and while exploring found this video on wild yeast. Very, very helpful! I've discovered some of these things be trial-and-error, lots of error! But you have helped me better understand what I've observed but not known how to best exploit. For example, my main starter was rather runny, makes great waffles and pancakes but not so great sourdough bread - and I've split it and mangled it several times playing with different feedings. To see you maintain 2 for different purposes - I've wasted so much flour when I didn't have to! Luckily I've got a decent one right now that I can work with to split and take in 2 directions. Quite exciting! Thank you!
I've thrown away starters thinking I ruined it! Never again! Levain seems to be very forgiving, and now I know what "hooch" is! LOL
This is so interesting! Thanks for sharing.
Thanks for watching so many of our videos! We appreciate you!
Hey🤗I use king Arthur flour too💖💖💖
Wow, that's gorgeous😍
Of course, I'll watch again and take notes🍞
You have a video on capturing wild yeast! I did check and couldnt find it before asking you if you could do a video, lol. Thank you
P.S. Your video is where I learned to capture wild yeast actually. I couldn't recall what channel I saw it on but it became clear while watching this video:)
Thanks!
Thank you so much for your concise clear instruction. Your videos are wonderful.
I think this is one of my favorite videos but don’t hold me to it :) today is the day I will be starting mine and I am absolutely so excited. Thank you for taking the time to help and teach us .
Thank You My best teacher!!! Love to listen and watching You!!
Thank you! 😃
Hi Pam, amazing tutuorial! You are such an excellent instructor!! I can't find King Arthur in my area these days. When I can't find King Arthur, we use White Lily flour in the south, do you think that would that be an acceptable substitute? It is a winter flour. Off topic, you look beautiful in blue and your nail polish color is fabulous.
Watching this again. Thank you 🙏🙏🙏
You are very welcome.
Now, having to discard such a large quantity of my precious, freshly ground wheat berries would be heartbreaking! All purpose flour.....not as much. Knowing myself, I would probably be trying to make all the discards into another separate start! LOL, I might need an entire freezer section to hold them all, assuming they all made it. This is so interesting and I'm seriously thinking about getting this book. Thank you guys.
You can use your discards in pancakes or bread! My yeast collection method uses less flour (but takes a whole month) so I've been finding creative ways to use it!
If you freeze it, won't it die?
Great video. I've had my starter going now for many years. I would like to add I never use my sink water even though we have had chlorine removed. Best to use only pure clean water.
sylviah1234: Yes, some locations in the US, the sink/house water is undrinkable. Many people I know who live in those areas, but bottled water and drink it. Jim
Absolutely great👍👍👍👍👍Greetings from Germany, Sascha
I love artisan breads. Should I make this however, I will not be wasteful. I’m certain that my grandmother, I positive my mum would have had bread rising everywhere because they baked for the ranch / huge families, also feed ranch-hands every day of the week. I doubt there were much in the way of crumbs left to feed the chickens, who would have naturally foraged. There’s no way that the division’s each day would have been thrown away… only multiplied the batches & containers. My mum never used this method (my sister-in-law does make sour-dough bread… not my favorite). However, momma baked bread every Saturday & it had to be enough for our family of six for the week. All ingredients were precious & waste was never tolerated. ‘Waste Not, Want Not.’ When one counts every cent to stay in budget, & feed one’s family, one is notably frugal. Thank you for sharing your technique. I think that cutting the initial ingredients down to one fourth to begin with is preferable… I’m certain to be feeding the neighbors also even doing that when I make mine 🥰
That's also what I was thinking as well. Whenever I've seen bakers making sourdoughs they used a small amount and kept feeding it over days without discarding any of it so I think it's better to just make less in the first place. Rose's videos are amazing nonetheless.
Thank you, very interesting! Because of the title I expected you to go out in nature to capture some yeast in the wild.....Duh.....
No big deal. Thanks for watching our channel.
My mother taught me the wrist method for determining lukewarm. As much as I appreciate your scientific exactness, knowing older methods such as this wrist method is an important part of being prepared for the grid going down, your thermometer breaks for some reason and you have no way to replace it . . . In fact, if you have a number of techniques you learned from previous generations that would be useful if technology is not available, that would be really interesting.
Thanks for sharing!
Thanks for your explanation. I have been exploring old ways. Very helpful.
I'm freezing blocks of fresh yeast and wakes up at room temp without much loss of viability. Next time I'll try to freeze those batches of dough for starters, as I assume that wild yeast's viability will be preserved just like the commercial yeast. Thanks for the great video
i really love all your videos, thank you. my mom would have really liked you.
Thank you!. Could you please consider a grain class? Flours etc, best use, storage etc.
So very previous that your husband and you are a team!!! He appreciating your interest!!! As it should be and the wives for the husband!!
Loving the video, but wouldn’t it be easier to put some coldish/tepid water in a container and add hot water slowly until you get the right temp, instead of trying to reach the right temp directly from the tap?
I think this would also help conserve water in a dry environment.
Seems like a lot of flour to make a little yeast. I made a starter using 60 grams of flour and 60 grams water. Put it in a mason jar and feed it the same amount each day for a couple days. On the third or fourth day I discard half and continue feeding each day.
It is a lot, to be sure. But I wanted to follow the author's directions exactly, and I am glad I did. There are lots of ways to capture wild yeast and then cultivate it. We didn't throw anything away...we have chickens!
I thought I was the only one that hated the idea of using so much and then throw out 3 quarters of it. I live alone and bake just for myself. I'm in Tucson Arizona and have tried to capture the free yeast 4 or five times. And it just won't rise up, I've made the bread any way but it's so dense? Any suggestions for me? Thank You for your help. ｡◕‿◕｡
(•‿•)◉‿◉(. ❛ ᴗ ❛.)(◍•ᴗ•◍)(◔‿◔)
Pam, could you freeze dry the throw away and grind for yeast? Love your instruction…
Yes you can! Jim
I can’t help wondering what variations there would be in this starter Levain process if the grid was down as you went through these steps. I purchased the little campstove with an oven that you used in another video. I also have a much smaller cast iron pot and lid. Anyway, this is so fascinating! Thank you so much…
You are very welcome.
with all the weird stuff found in our water supply, I would not use tap water but heat purified water or at least distilled to avoid the chlorine, flouride, & other things in the tap.
Wow ROSE you r AMAZING!!!
Thank you. Jim
Tfs Pam & Jim! This is good to know if one runs out of yeast or just wants to capture wild yeast. So, since this is not sourdough, did you do a vlog on sourdough? I'll look and see. Maybe I've already seen it, I just don't recall. Please stay safe y'all! 😊 👋
Thanks so much for sharing all you knowledge. We put all your work to good use.
That is good to hear. Thank you.
Thanks for the tutorial!
You are welcome.
Seems to me there is a lot of waste happening over the course of the days, why not just start with 50g and feed/discard to minimize waste? Thanks in advance for your reply. PS....so you are adding your own ground "whole wheat flour to the "unbleached white wheat flour (APO)?
Yes, I agree and that bothered me as well. I followed Ken Forkish's recipe exactly, but after I made the video, I did exactly as you suggest. And yes, I did add whole wheat flour to the unbleached white for the starter.
Excellent
THANK u for taking the time to teach us!💛💚🧡
You are welcome.
Do you need freshly ground wheat or can you use pre packaged? As one of eight children, my brain goes into waste not want not mode. I may try doing this with using all 4 sections. Realizing that I’d need a ton of buckets for each stage as well as space to place them during the process.. I would like to give the starter out as gifts for the holidays. Wish me luck!
😂🤣I had the same thinking. How many total buckets would we need then?
Would it at all be possible to use the extra start to make crumpets or muffins or even a loaf?
6am and camera ready?!? ( 39:55) Very impressive! 🥰
LOL! I am an early riser!
Im wondering if the proportions were maintained...could you start the process with, say one/fourth of the ingredients, and still come out with a functioning product. Wasting a smaller amount. Perhaps times will have less to work with...
When you cut out 3/4 instead of wasting it, why not have a total of 4 containers going at once?
I was wondering the same thing. It seems like a lot of waste.
But then wouldn’t the four multiply rapidly? You’d end up with a ton of batches, would you not?
@@dianawashington7509 4 times 4 times 4 times 4.... LOL
great info thanks, can't you run the to over a bucket to water your plants with?..........do you not pay for water there? in the UK no one just runs water like that anymore.......also, what do you do with the dough you take out, do you throw it away? could you not just make it with less flour to start with?
My wild yeast got away. I will try this again.
I hate it when that happens! I had one batch of start loose its oomph as well and had to start over. But going strong now!
Have you tried making this yeast with 100% wholemeal flour? I am wondering if it would work. I have set myself a goal of only using wholegrain flour, wholemeal flour for instance, for baking this year. It is better for my health and for my family's health.
I thought the same with the water . could you put some in a container and then adjust it from there instead of wasting so much of it? we live in a place where intense heat and droughts are common so water is precious. it was bothering me the longer it ran down the drain. lol great instructional video though. very step by step and helpful.
Victoria: Yes, we agree that water is precious, but the water that does go down the sink ends up watering the plants in the yard in the long run. Thanks for the comments. Jim
@@RoseRedHomestead I am sure you r right. we are just so conditioned here. They always push if you don't run the water when you brush your teeth you save this much, shower every other day this much etc etc. and they send it with the water adjustments, your property taxes, on local Tv adds. you get the picture. So for me it was hard to watch lol But I appreciate that you 2 take the time to read and respond to comments. love the videos. you guys are great.
You must have well water. City water cannot be used because of all the chemicals they add. I found out the hard way. After I used bottled water I was successful. I had the best yeast for over a year and then tragedy in the family struck. I lost my starter. So sad. I will have to start all over. I will definitely do it your way so that I can keep some extra so I never lose it again. Thanks so much.
Awesome video!
several years ago, I started making sourdough . My method is very different from yours. 1. I use one or two table spoon of flour. 2. I don’t use tab water. I don’t want to waist the flour.
Another way to put the normally-discarded portion of each batch, to good use: Go ahead and follow the usual procedure of using your captured yeast as a levener. The results won't be as good as the finished version, but you can still make somewhat-puffy bread with it!
Good idea! Thanks for sharing. I also gave it away as new starts for neighbors who wanted it.
Couldn't you add a little bit of store bought yeast and make something with it? My mother would die if she saw me throwing away so much flour.
@@debbiecummings3657 You could, at that. If you do at-home composting, throwing all that yeasty flour in the compost would work fine, too. Heck, the yeast would help speed along the decomposing process. Not just for the flour, but for everything else in your compost pile, too.
I love it here ❤️
You mentioned that your home is cool. What is the ambient temperature when you are growing your starter? My home is heated to 68 degrees. Overnight the temperature drops to the mid 50s. Can I make sour dough starter in my house?
Help.... is wild yeast starter still good if it rises... then falls? Our starter more than doubled on day 2 within 12 hours. I told my husband that it needed tended to but he disagreed and waited another 12 hours. By that time, it was back down to where it started. He stated that he should just keep going because that's what you said to do.... so he added the water and flour.(I noticed that it seemed to be more liquid than your starter)..... it rose maybe a centimeter.... so Day 3... he continued on... added the water and flour... so far, it's been about 8 hours and its raised almost a centimeter. Is the starter still good? Should it have been thrown out after it had deflated? How do you know when its gone bad? I hate to keep wasting the flour (hard white spring wheat berries). Sincerely~Tammy
I love natural yeast I put it on my sandwiches, too
Where do I put the dough in 24 hours rest. ???
In the frige or on the bench?
Love this vid. Maybe I missed it but what do you do with the dough that you remove?
Missed what did you do with the other 2 first batches of yeast mix that you put into the freezer. Later when you took out the first frozen batch you further stated it really wasn’t good to keep in the freezer. Question: is this what you would give to others for starters or what do you do with the frozen yeast.
Secondly, after making the bread you ended with two additional bags of starters that you put into a container in the freezer. How long can those be kept.
And thirdly (sorry), you original had a jar of starter that you said you had for years. I think you said years. If I am correct, how long do starters actually last. I do hope to here from you as I have been sending your videos to a FB Group for prepping and others are asking the same questions. Thank you for your work, love your work.
Where did you get you thermometer? I looked on Amazon but saw nothing like yours.
As an aside, I am new to researching. Can you please share tips and resources to better learn how to conduct a documented study?
So, chlorinated water doesn't kill th fermentation process?
Thank you.
What are the names of the tubs with lids and measurements on the side?
I would like to buy a set.
Do you possibly have a link for buying them?
To be ideal the water shouldn't be chlorinated. I want to make some sour dough starter, what I wonder is why not use the 3/4 discard for making bread?
That sounds ok. Jim
Please could you advise me what hand flour grinder to buy in the UK?
What do you do with the 3/4 of the dough you take out every day?
We tend to use it fairly quickly. Jim
Rose I have a question. Say I have a jar of dry instant yeast but not enough of course if the grid goes down. Is there a recipe that uses what you have on hand to make a starter to grow yeast ? Just curious if there is anyway to extend the yeast you have if the grid went down so you don’t babe to have 50 jars in storage if your not a regular at home bread maker. . Hope this makes sense as I’m not a baker.
That is a really good question. I will do some research on that to see if it is possible and come back with a video if it is. A great idea!
I have a gram scale because I needed it for weighting yarn for knitting and weaving lol 😆
I could not function in my kitchen without my scale, which does both ounces and grams.
I am learning about wild yeast as I want to make my own bread. I am not satisfied with the breads being sold in Europe as they are full of additives and the lowest quality and unhealthiest ingredients: lots of refined white flour, refined white sugar, refined salt etc. when EVERY book on healthy eating states that EVERYBODY should avoid these ingredients! People and bakers are just NOT putting people's health first when they cook in Europe sadly.
Thank you for your clear explanation.
Some points for you to consider:
A lot of water got wasted in this video!!
A better way to get warm water is to heat water in a kettle, pour some of the hot water in a measuring jug and mix it with cool water from the tap. When it gets to the right temp then use it. Then no water gets wasted.
Also I have always been told not to use hot water from the sink tap for cooking. I have been told that it is better to get cold water from the tap and heat it in a kettle before using it for cooking if I need warm or hot water. The water is safer this way and may have less lead in it.
Also it is best to avoid using plastic bags in the kitchen as it is not good for the environment. It would be better to use plastic washable and reusable containers to store the yeast in the freezer instead eg takeaway food boxes. You should save money this way too!
I truly appreciate your videos, thank you! One thing I noticed is you take your water straight from the tap, I've always done the same. Most Ytubers usually use "filtered water", your thoughts please? Also I would like to know what brand of scale you use if you don't mind.
I started canning ages before there was any filtered water! I always use tap water and haven't died yet! My scale is so old that the brand name has worn off! And I am too old to remember! LOL
@@RoseRedHomestead well, I'm old too so cheers and thank you for the reply.
Thank you for your lessons. Couldn’t you make some kind of flatbread with the dough you would otherwise discard? And maybe collect the water in a water cooker or something instead of letting it drain until right temp. is reached?
Yes. I generally baked it then gave it to our chickens. The water from our kitchen faucet goes down the drain and straight out to our fruit trees.
@@RoseRedHomestead thank you for your speedy response. I am
Curious weather it would be tasty for us as well 😉. What an awesome principle conserning the water! My heart already crinched when I thought the water was spoiled. Greetings from the Netherlands.
Have you tried the walnut bread or bacon bread recipes in this book? Thank you for these videos. I bought the book and use your videos to supplement. I'm at the end of day 5 and have also made the Saturday white bread. This is a great book!
It is a great book--so glad you like it. Yes, I did try the walnut bread, but it was not my favorite so I have not made it again. I have not tried the bacon. I usually make the poolish bread these days--it has become our favorite.
Very motivating!! 🙏🙏
Glad you think so! Thank you.