All About Homemade Sourdough Starter from Scratch
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- Опубликовано: 12 окт 2017
- In my farmhouse kitchen, I love my homemade sourdough starter. It has so many benefits from gut health to excellent taste.
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Easy Homemade Sourdough Pizza Crust- • Easy Homemade Sourdoug...
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Healthy One Pot Meal Sourdough Skillet- • HEALTHY ONE POT MEALS ...
Sourdough Pancakes Recipe- • Sourdough Pancakes Recipe
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Herb and Garlic Sourdough Flatbread- • Herb and Garlic Sourdo...
I use to make sourdough pancakes, sourdough english muffins and other baked goods from scratch.
Learn why sourdough starter is so beneficial and should be used in every home.
Have you ever heard of phytic acid? Basically, its an antinutrient found in grains, beans and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
This is the very reason traditional cultures soaked and fermented their grains, seeds and beans. These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Instead of using instant yeast packets, people in traditional cultures leavened their bread with a fermented starter that captured all the yeasts in the environment.
AKA Sourdough starter
How on earth do we capture native yeasts? Read on, because I explain how to make your very own sourdough starter.
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Girl you make me do things I would never do. Now I'm cloth diapering AND Ive got my starter mixed up today. Haha
SAME Lolol
makes me wanna go off grid and oldskool!!! nothing at all wrong with doing this. someone would make money teaching these skills these days! skool me honey!
This has been very interesting..Many years ago,I homeschooled 4 of our five children...I always made spelt bread. I ground the berries and made it into flour and made sooo many loaves of bread, that my now married children with many children themselves still talk about that delicious bread. Wink. Gonna start a starter again...Been a long time.. Love your changes...Love seeing young girls like you taking care of your families. My girls do this too. I am soo proud of them, I’m sure your parents are proud of you too. I know your grama and great grama especiallly would be..hugs and thank you
Can I ask for the recipe? 🤍
I’m curious about the recipe as well!!
Amen, my girls too and there are many more of these women than most people think too. 🥰💕
I have been cooking with sourdough for 55 years and have never fed a starter. I use only organic whole grains. To make a starter mix 2 cups of flour with 2 1/2 cups of water. Put in the cupboard for two to three days and you will have starter. I also keep it in the frig and replace yeast in a recipe with one cup of starter. Make my Saturday griddle cakes with starter right out of the frig. Add an egg, olive oil, and milk if desired. Add baking soda and fold in. Enjoy with Maple syrup. I always keep 4 to 5 cups in the frig. You never know how many will show up on Saturday morning. Regards, Rick
Thanks !!! I 've been watching all the sourdough videos waiting for someone to say ...." How to use the starter with a recipe !!! "
Doesn’t the baking soda act as the rising agent in the pancakes? If you’re using that you don’t need to use the starter and visa versa
@@queenizzy01 the soda gives the immediate rise for fluffy pancakes, starter needs time to rise. Soda and milk react immediately.
After the three days do you put the starter into the fridge? How often do you feed it after the starter is made?
Do you feed the starter before you use it?
What a wonderful history lesson on fermentation. I remember my grandma, who raised me on a farm, exchanging different fermentations with our neighbours and making wonderful buns, bread, muffins, etc. So nice to see someone is continuing with this tradition.
I thought the same exact thing
I absolutely love this channel, kids watching a movie, I am secretly watching you.
haha thank you so much!
Oh good, I’m not the only one who does this.. HA!😉
I had to pause the video so I could write you this note. I am so happy I came across your channel. You are full of so much knowledge about real health that I have been looking for. I just wanted to say thank you!!!
Thank you!!!!
Your very welcome!!!!!
I love all of your videos! I love how you show to simply eat healthy, make things on your own and teach how to do it in simple steps for beginners!
You're so smart girl !!! I had no idea of all the information you just gave us. I grew up watching my gramma use a starter for our bread and it had been handed down to her from many, many family generations. Thanks Lisa ♥️
Watching other videos, I was so confused about how to make a starter, but you made it a lot simpler and I'm on the first day!
Finally, a person who makes this simple, and easily explained! Thank you ma’am! I am going to try your recipe for this starter!
This is the most beautiful, elegant channel I've ever seen! Stunning filming, house and host. LOVE LOVE LOVE!!!
Well that's just the sweetest! Thank you so much, Jenna!
Well, thank YOU for sharing this insight with us all! God bless. P.s. MORE SOURDOUGH VIDEOS!!! I LOVE IT!! haha
@@FarmhouseonBoone Mother of 6 and radiant !!! So inspirational- God bless
Thank you, Lisa! It worked and I made my first sourdough bread. My family only likes white bread, but they all still ate my whole grain bread. Looking forward to making sourdough pizza crust next weekend!
so glad to hear that!
Love this tutorial! My Mother used to make a delicious sourdough bread but her stater consisted of instant potatoes, water or milk, some sugar and I’m not sure what else. I once worked for a lady whose starter was milk, sugar, and flour. I fed it every other day and we added it to all her muffin recipes...delish! You’ve inspired me to start this practice again! Wouldn’t this be such a wonderful gift to a new young bride or child to carry with them through the years? Thank you for sharing all your knowledge and experience with us! Love hearing the kiddos in the background! 😉🥰
It would be a sweet wedding gift wouldn’t it! Love that idea
Hi! I recently found your channel, and oh my word I am so thankful that I did! I have a GI autoimmune disease and I have began to change my diet recently. Your way of cooking is right in line with what I am doing and I find all of your recipes and info so helpful. I feel less weird now, lol! You’re doing a great job and I am so very thankful for you! God bless!!
I finally started this just now! I never liked sourdough until now that I'm pregnant and can tolerate only sour foods. It takes away the nausea. Hot and sour soup with sourdough bread 🤤. I can't wait to make all your non sour recipes when I'm less averted to food.
Just got my first starter yesterday from a friend!!!! 😍😍😍 I’m just so excited! Made pancakes this morning
My grandmother made a bread that took 2-3 days to rise. The literal transition of this bread is "to give a daughter away." Because it took just as long as a wedding celebration. It was yum. We ate it with yogurt and pickle.
This was fascinating! I love learning about how our ancestors did things. I'm Irish and this reminds me of 'buttermilk starter' or a 'buttermilk plant' that used to be a standard presence in an Irish kitchen. Thanks so much for sharing.
Lisa.. I LOVE that you keep it simple..thank you! Love sourdough...
I love this channel. I have learned so much from her. Such a sweet voice to listen and learn from.
Hi Lisa, I live in The Netherlands and I love all your recipies! Thank you for making healthy ideas more popular!
Thank you Lisa! Very informative and I can’t wait to get started👍😊
Beautiful video, I got my e-book and I’m ready to give a Sourdough starter a new chance, I’ve been trying but haven’t been successful.
Thank you for my e-book it is wonderful to have the instructions printed and the recipes handy on my e-mail or printed on the counter ready to use!! I much appreciate this!! 🤗🥰
I just started my first sourdough starter today! I'm so excited to see how it turns out!
How did it turn out?
Hi 👋🏻 Just discovered your channel a month ago. A bit random to leave the comment here cuz I’ve been running through a lot of you videos but never the less…. Really appreciate your vids and you have given me sooo many good tips on sourdough hacks it has basically changed my family diet for the better. My wife has some digestive problems so this is gold and a story for another time. Just wanted to send good vibes and encouragement to keep it up 👍🏻 To few (in my opinion) makes so down to earth videos that are straight to the point and not polished like you do. Love it 🎉 So please keep up the good work. All the best -Espen
I really appreciate that..thank you so much!
Thank You, pretty Lady! getting our start based on your instruction works like a charm.
Thank you - can't wait to try this. It was interesting that you mentioned a Laura Ingalls Wilder book--one of my favorite books as a kid was Farmer Boy. I loved how the family was so self-reliant.
My daughter and I love that book!
Lovely video Lisa! When I first made a starter my teacher told me to add a tiny bit of honey and half rye flour to wheat flour. Both the honey and the rye will really spark activity for the wild yeasts.
At what point do you put in honey?
I would imagine right at the beginning.
@@gwenbiedler8181 correct!
@@choney8125 at the very beginning, like Gwen guessed below. It's to encourage wild yeasts with more "available" food.
Did it! Made the starter after learning from this video. At the beginning it smelled GROSS (like baby vomit). But I waited it out and sure enough it got that terrific smell. Someone said it should smell like beer. And we're there.
my kids can't believe what it's doing....growing, bubbling. I now have my sourdough english muffin dough fermenting for tomorrow. Can't wait! I want my wheat sensitive, gluten free daughter to try it and see if she is able to digest it. Love your videos!! Thank you!!
Has she tried it?! I wish you the very best luck with your daughter. You're such a wonderful mother to help her with that. God bless you and your family!
Yes! And good results! No pain, gas, bloating, distention. The recipe for the english muffins.....DELICIOUS!!!!
What ratio did you use? Also what flour?
3 minutes into the video I hit Subscribe! Thank you for an informative video! I love how peaceful and simple the atmosphere on your Chanel is.
thank you so much!
Thank you for these instructions. Your reassuring tone is helping me to move forward.
I have mine made of spelt flour!!!it is amazing
Love it! I start with 2 T of water and 2 T water, mix, and every 12 hours, I feed it the same amount without throwing any away, and in 6 days, it was all ready to go. After I used what I need, then I replenish with the amount I used.
I bought my Berkey because of you, I love it!
I tried this method and it didn't work. Totally died. I think taking out the majority is needed.
angelacez I think it depends on the temperature of the room, and the yeasts in the air. It works most of the time.
When I did that it made a lot of hooch. Needed more feeding because I was leaving it all in the jar and still only feeding same amount I started with. So I poured off the hooch, kept only a small portion starter and fed it the 2 T of water and flour. Now it has good consistency and no hooch. I hate the discard method but I've done it for a few days and my starter is healthy. Now will begin keeping just small portion in fridge and only feeding it when I'm about to use it.
I couldn’t find the impossible pie recipe. It wasn’t in the email or in your description list. I learn how to make a starter and used your recipes for over 2 years ago. Thank you for teaching this 60+ old lady a skill. My family and I love your SD recipes.
So glad I found your channel... I’ve been looking for a good sour dough starter recipe that’s simple ... I’ll watch your kombucha and Kefir videos... although I have been doing them both for years , I feel like I really don’t know enough about them . Thank you !
We've been loving our starter since we started it a few weeks ago! It was part of my kiddos chemistry in the kitchen class. :)
i love that!
Excellent video! I have stomach issues as well as my family. I can't wait to start this! Do you store in that bowl with the silicone top sealed tight when in the fridge or do you reccomend the jar with glass lid? I heard that sealing too tight might cause it to burst. Thanks ☺️
Loved learning about sourdough starter. I want to try it very soon. Thanks so much!
You speak with so much love for your sourdough. Thank you so much for this valuable vid. Bless. Much love to all of you and specially to no 7 🌹
Hi Lisa! I am so excited that I found you! I am loving all of your videos and simplicity!
OMG! I love the dirty dishes in the sink! It's like she's a real person. I love her even more now :)
Aet Maarja Leberecht I actually think that is her drying sink.
Aet Maarja Leberecht they are clean dishes. She uses it as her drying rack.
Still looks more real huh? I love her because she seems so much more real than any other channels. God bless!
Aet Maarja Leberecht
A family of...7 (I think)...most would have not one, but two dishwashers. I don’t know, how she does it. I live alone and I‘m perfectly fine without one, but every time, I host guests, I‘m like 😬, when I do the dishes afterwards.
Aet Maarja Leberecht or washed and drying?
This is so interesting!! I have a sour dough starter that was handed down to me by my mother in law. She received it from a friend. I believe her friend received it from her mother. Anyway, I have to use sugar, flour, water and potato flakes to feed mine. When I go to feed it again, the part that I don't use, I'm going to feed just flour and water to see if it reacts the same. Sour dough is amazing and completely underrated!
Thank you!!! I’m giving some of my starter to my newly wed grand daughter….along with bread pan & Dutch over for crispy artisan bread.
Thank you for the ebook recipes. You’ve made my Christmas!!!
Blessings, debby
Wonderful!
I find your vlog so soothing and inspiring . You have such a peace AND calm that projects . Thank your for sharing your wisdom!!
Thank you so much!
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.
Yeap. I did the same thing and learned this on my own. Now looking at RUclips videos about starters.
Do you know if I can use a mason jar with a lid to store my starter ?
@@amiliad09 You can use a Mason jar for the starter but you should use a soft cover; Such as saran wrap because during the process aka fermentation process, the gas formed will expand the dough. So, just be careful with putting a tight lid on the top, such as not using the metal lid for the Mason jar.
You can use a coffee filter and a rubber band to cover it.
thanks so much for your info. Picky picky me, says: The source of the bacteria may be on the milled seeds (prior to milling) as well as in the air , this allows for the ability to cover a start mix loosely and expecting growth mostly from an original strain(on the seeds )
I've always been curious about your starter! Love this video.🥰
Just started my very first sourdough starter today - what an occasion!! Using Einkorn flour and it seems to need more water to get the consistency in your video. So where you described 1cup flour to 1/2 cup water, I used 1 cup flour to 3/4 cup water to get the same consistency. Wish me luck. 😁🍀
you've got this!💪🏼
How did yours turn out? I did the same..
Turned out well, but then Coronavirus hit the stores and my Einkorn supply dried up! Kept the starter covered in the fridge for the past week and there’s a small layer of liquid that has accumulated on top ... (any ideas what that is, Lisa?) but the starter doesn’t smell like it’s gone off. Tempted to try pouring the liquid out and feeding the starter for the next couple of days to see if I can nurse it back to health (finally got some more flour last Friday!). How’s yours been doing?
@@healthyworldnutrition4707 same here. I've never had a problem getting flour, and now all of a sudden everyone wants to be a baker 🤷🏻♀️ so far, my starter is doing amazing
Healthy World Nutrition I heard the water on top is fine. It just makes it taste more sour than sweet. It’s your call to remove it or not
Hey, I have always been wondering how to start one. We have one called friendship bread. Instead of adding water and flour it adds milk and flour to the starter. I'm guessing I could use it for a lot more recipes than just the bread. The one I have it not very bubbly though, do you know why that is?
I recently decided I wanted to start baking sourdough and all different kinds of breads. I just watched this and learned so much! Thank you for your help and here’s to making yummy bread!!
You can do it!
I am in the same boat! I’ve been following her for just a little while, but I can’t seem to get enough of her content ❤ Can’t wait to start the sourdough journey!
Started my starter last night! I’m so excited to get it going and to stop buying packaged pancake and pizza mix!
Is there a specific type of flour to use?
Hi! I’m a newbie and I started my starter and it’s actually working! (So proud) but my question was is if I started it in a mason jar can I transfer it to a bigger bowl? I may or may not have goofed and put it in a jar instead 😂
Thanks for having actual captions for the Deaf, makes video easy to follow
Time to start sourdough starter again! Been too cold here lately, but maybe before our doe kids, I can do so. We can't eat many carbs as hubby is diabetic but I LOVE the taste sourdough gives food!
That would be the only pet I would be willing to keep 😅
Can't find yeast, but I've been able to scrounge up some flour. So glad this for this video during the quarantine. 🙌🏾 Thank you!
If you're an absolute beginner this video might help! We making a series called Bread in Captivity to help all the quarantine newbies get started! ruclips.net/video/02nj4xe8qXo/видео.html
Do u had a video on how to make the sourdough bread?
Do you have any fruit like raisins or figs? You can soak them in water and yeast will form naturally.
Same !!!! 😋
Just subscribed I’m in love with your content thank you so much for all the amazing info!!!
Do you have any experience with Amish Friendship Bread starter? A friend from church gave me some. Can I use this in your recipes or does it have to be flour and water starter for your recipes?
Can you make this gluten free?
Thank you for showing us how to make sourdough starter. I watch Lumnah Acres and Al and Gina talked about your RUclips Channel. Excited to learn things from you. 😊
Thanks for sharing this knowledge. Today you did answer several of my questions on starter
Glad to help!
Hi! I don’t know the best way to ask you questions - but curious about something regarding the sourdough starter. Once the initial 7 or so days is up, how often does it need to be “fed” if you’re keeping it on the counter top? And please let me know if I’m right that if you aren’t using it all the time and you put in the fridge, it needs an actual top right? Not just a towel over the top? And how long before I intend to use it do I need to take it out of the fridge??
If on the counter it should be fed daily and yes you should put a lid on in the fridge just dont over tighten. I usually take mine out the day before I plan to use it.
Hi Lisa. I have successfully been using my sourdough starter for about 6 months now (Yay! Success...finally!) I've noticed for the last couple of weeks that it seems a little weak. It stills smells yeasty but isn't as active. Not as many bubbles in the jar and not as much rise in my products. Ideas on why this may be and how to give it a boost?? Thanks.
Substitute rye flour when feeding for the next several feedings. You can still use regular bread flour or whatever you were using before for your recipes. It will help!
hey girl- this was so good!😀😉 I plan on making my first sourdough starter soon. I recently bought Emilie Raffa's book and I have been reading up on all about sourdough. Wish me luck😊
Love your videos! So informative!
I'm curious if your husband was always on board with the fermenting and sour dough cooking? My husband doesn't like the taste of sour dough bread but I think I can convert him with the english muffins and pancakes! I get a sour dough starter going and use it for a while till he complains then abandon it for years at a time. I was just thinking it was time to do it again but don't want to make the effort just to discard again.. I was watching your pancake video and it convinced me it was worth it to try something else with the sour dough to get my husband on the band wagon! Wish me luck!!
SarDeeBee, If your husband objects to the 'sour' flavor of sourdough bread, it may be that the starter used to make the dough is too far along in its feeding cycle and has become too acidic "sour" in the process. Using a pre-ferment leaven (basically a new 'young' starter) made up the day before (lots of info on sourdough bread baking sites like The Perfect Loaf , davidgriffen.co.uk , and if you can find Josey Baker's bread baking book at the library his something like ~'Your First Sourdough Loaf'~ chapter on about page 60 lays out process and time very well. This approach produces bread that (has good flavor, crust, and internal structure) but is not that hard acidic sour flavor (there is a mild but noticeable 'background' sourdough flavor).
maybe give him bread he can smother in jam or something to cover up the taste? my boyfriend objects to sauerkraut in theory because he doesn't like the smell, but if I put it on his plate he'll eat it and be pretty oblivious he's just happy he's being fed haha I've started brewing water kefir which i've yet to test on him. It tastes like beer to me so he'll probably like it. I think if you don't tell them it's healthy or anything special they won't question it LOL!
Hey SarDee Bee! There are two types of acid that can form in the making and sustaining of a sourdough starter. The more common flavour in bakery breads (think SAN Francisco sourdough) is higher in acetic acid. This has a more prominent sour taste and is the acidic component in vinegars. This flavour comes from a longer ferment.
The other is lactic acid (think of dairy products like sour cream, buttermilk , crepe fraught and yogurt). This kind of acid is smoother and gentler and most similar to the sourness you’ll find in dairy products.
It might be that your husband doesn’t like the really sour chewy sourdough he has eaten before. If you make your own starter and feed it often, the flavour will be more mild and more prominently taste of lactic acid instead of acetic acid. This flavour comes from a shorter ferment (still much longer than packet yeast!)
A good resource for this would be the Tartine Bread book (yes they’re out of SF but they have a unique way of going about it)
When you store your starter in the fridge what do you cover your bowl with, or is it left open? I’m rely excited to try your starter recipe.
I have the same question! Do we leave it covered or uncovered?
She mentioned to cover it with a dish towel or similar.
Thank you for the video. I have been wanting to do this for ages so i am going to start it tonight now i have seen your video.
Yay!! I hope you do :)
Where have you been all my life !
Going to start this today !
How many people are here during the Covid-19 pandemic looking to make bread because all the panic buyers and hoarders bought up all the bread?
I started mine right before it all began. I'm so glad I did. These are fantastic recipes for a time.like this
Wheat in my body has started to turns into hormones and cause me issues (not digestive) is this something I should worry about with this process or because of the break down is there a difference? Hope you can help but I know you are not a dr but thought I would ask
They’ve bought all the yeast too!
How do we know it is panic buying, not just higher volume of people staying at home not eating out or eating at school and work. More people making sandwiches and toast equals higher bread purchases.
@@dazywings yes it's panic buying, this was happening before we went into lock down and social distancing laws went into place.
Have you not seen the videos of people fighting over toilet paper in grocery stores? They are all over the news, RUclips, social media.
I can't help but feel like people suggesting it's just people spending more time indoors instead of panic buying are possibly covering for the fact they were doing it as well.
If I started my starter 3 days ago (this morning) and forgot to remove half prior to feeding yesterday (second day), do I need to start over or can I just remove half now and keep going? Today starts the twice/day feeding.
Jenn Hawkins
Just keep going. The main reason, you remove half, is just to keep the size of the thing down. Of course, not halving it, also kinda messes with the proportions of starter vs added flour, but messing this up ones, likely won‘t hurt. If it behaves, like it should, you should be fine at the end of the Prozess.
Thank you! Just started mine today
Thank you for sharing!! Can't wait to make this!!! Holly
Thank you for watching!
Thanks for the tutorial, Lisa! I was wondering, on days 5 and 5, where you feed the starter twice, do you also remove half like on days 1-4?
Wondering if you figured it out? I would also like to know if by days 5-7 you still remove half before feeding twice a day?
I was wondering the same thing. I was watching another video and she took out 1/2 on day 4 and then on day 5 she discarded all but 1/4 c approximately
Can you make all of these in advance and freeze them?
Starter for 6 years?!?! Wow! I wonder if you still have it now! New favorite Chanel!!
I attempted to make a starter but the first day was a dud. I used a cup of rye and a half cup of filtered water. Second day I discarded half and this time added a combo of rye and AP and a little more water than half until it turned into a more watery consistency. Let’s see what the results are tomorrow morning. Fingers crossed it works :)
Wanted to add that you don’t have to start with a cup of flour. The discard process causes a lot of waste using the cup and half cup measuring system so I suggest investing in a scale and starting with grams. To start use 20 g of flour 10 g of filtered water mix it and leave on your counter loosely covered for three days after the third day which would now be day for you will remove half which would be 15 g and then feed double. That would mean there is 15 g of mixture +30 g of flour and 30 g of water leave it on the counter loosely covered. On days 456 and seven you will repeat this process feeding once daily. Basically on day four you will have about 45 g-ish in your bowl and you’re gonna remove half of that on days 56 and seven and feed it. On days eight through 14 you will do a double feed which basically means that you will start feeding it twice a day keep it loosely covered on the counter anything under seven days isn’t mature enough to rise anything and keeping within the grams scale you are wasting a lot of flour and water through the discard process. To test if you’re ready to rise anything like bread after you have fed your starter set a timer for two hours if your starter has doubled in size within two hours you have a good starter take a scoop of the starter before you deflate it and dollop it in a glass of water if it floats you’re good to go.
First you say to go to grams from cups to prevent waste. Then you say grams are wasteful. I’m confused
Good point, thank you!
😵
This comment has me so confused.
I think the word 'Not' is missing in the second reference to grams.
Lisa, On days 5, 6 & 7 when you start to feed your starter twice a day, is that discard and feed?
I had the same question? Do I have to discard on day 5,6,7? Please someone help
@@PatriciaRodriguez-uj5eu - After a few month’s experience, I’d say yes, otherwise you’d end up with too much starter. Now, I have a Rye starter from bakewithjack.co.uk using his scrapings method. Best thing ever. Do check him out 😁
I am brand new to this, haven't tried anything yet, but plan to really soon. While I was listening to this video the question screaming in my head was "if you're leaving this out on the counter to catch wild yeast, is there a way to catch those yeast without catching cat hair and fruit flies?" Also WOW at this being passed down through generations thats amazing! Thanks for the great video!
Cant wait to try!
I am just now starting our sourdough starter. Thank you for all of your videos and for sharing all of this wonderful information with all of us! ❤️ As the LORD has been leading me to start preparing healthier meals for our family, your channel is one of those that I came across. I actually saw a couple of your videos years ago but at that time, I felt too overwhelmed to try some of your recipes. Today, I feel much more prepared and have greater confidence to try these meals. Anyway, I have a question (I am planning on watching your Sourdough Q & A video sometime later today). When you said in the video that when you make pancakes on Saturday morning, you take out the starter from the fridge on Friday morning and feed it, I wanted more clarity on that please. When you feed it, do you remove some first? Or do you simply feed it more without removing any on Friday morning, and then remove what you need for your pancakes on Saturday morning? Now I am about to make your sauerkraut recipe! :)
I simply feed it without removing any starter and then I take out what I need for pancakes on Saturday morning :)
@@FarmhouseonBoone Thank you!! ❤️ I don’t have a Berkey water filter yet. Which type of bottled water is best to use?
So on days 5, 6 and 7 when you're feeding it twice a day are you still discarding half of it? I really enjoy your channel. Thanks for sharing. 💕
toya savage good question I would like to know too.
I also would like to know the answer to that question! I'm thinking that I would not have a big enough bowl to keep it in!😳
Although she does not specify, I viewed several other videos and most if not all of them continue to discard half of the starter with every feeding which keeps the flour/water ratio consistent along with not having an overwhelming amount of starter to deal with.
When I made mine, I would discard down to 30 grams of starter, then feed it 60 grams water and 60 grams wheat. Now I don't measure how much I remove, only how much I feed it.
Have you tried this method? I'm on day 6 now and am wondering if I should do the second feeding without discarding half or not
Thank You so much for sharing all this info.
I absolutely love this channel.You could surprise us 1 day and do 3 videos in a week.LOL
Thank you so much Robin!
I love this. I got a starter from my local bakery and have been feeding it. I was confused what to do 😂😊
that's the sort of "pet" I might be able to handle, LOL!
I tried Several times to start my own starter and it failed every time I just gave in and went to a local bakery and they sold me some of theirs now I just keep it fed.
LOL! Smart :)
Mahagony1985 when you feed it every time do you first remove half then add a cup of flour and half cup water?
Just found you. Your video helped take some of the confusion out of this process. Thanks.
Awesome!
I am so trying this!
Oh Em Gee there are 50 million recipes on RUclips for this and I’m just still sitting here with my bag of flour and my water! Lol
I do not want to weight it. I just want some wing it info! How do i do this....??????
Equal parts flour and water. Just start! Stir together 2 cups of flour and 2 cups of water! Just begin today!
Have you ever used an Amish Friendship Bread starter?
I think I did once, a while back.
Hi, I have gotten that mix "Amish bread" a couple of times. It makes a very yummy bread! The problem with it is that I can't find enough people who want to take a starter. Some people think that it's too much work! I don't mind following the directions, but it's just too much bread for a family of three.
I have had good luck with freezing and baking later.
@@waterlily9349 Yes, I had the same problem. I found out that you can freeze the friendship starters and then you can get one out and bake a loaf of bread or you can start the process again when you want to. It makes it more fun!
Thank you for such a wonderful Video and the *free* Ebook! lol your pet... *"It's Alive"* Liked and Subbed
I'm here from Cass the Clutterbug- subbed right away! There is a place that saves a bunch of sourdoughs from like 100-200 yrs ago! I can't remember exactly where but it is like a museum display lol
Hate to burst your bubble but you (and millions of other ppl) are wrong about sourdough starter - the sourdough yeast IS ALREADY present on the flour.
This was accidentally discovered about 10+ years ago by Egyptologists trying to brew up a newly discovered mead recipe they deciphered. They flew to Egypt and had flown in a special ancient Egyptian grain that had been recultivated in the USA to be as authentic as possible but when they tried it, it never fermented. Desperate to not waste their trip to Egypt, they grabbed some modern local flour and the batch worked. So when they got back to the USA, they tried again with a new purchase of the ancient grain and it worked. After retracing their steps, they discovered that Egyptian customs had IRRADIATED the shipped grain to kill off any unwanted pests and by doing so, killed the yeast cultures on the grain. They passed this info onto the lab on campus who confirmed their discovery: When you manually ferment grains the yeast comes from the grain itself, not the air.
Another thing that has been disproved (that ur REALLY going to hate to hear) is keeping a starter going has no benefits - the yeast (flavor) does not improve (or get worse) with age. So that 6yr old starter you've been slaving over to keep going is no different than if you started a new batch from scratch. Sadly it's an old wives tale from before ppl understood how bacteria works.
That is very interesting info.
Oh my goodness I’m so glad you brought this up. Not only is this a common misconception but it’s also very unhealthy to keep a “master starter” as she calls it, for almost 7 years. I’m not bagging on her but there needs to be a line drawn for not only the age of food you’re feeding your family but also the amount of fermented food their eating as well. Our stomachs are not designed to break down and digest that amount of fermented food. I’ll link the 6 articles written by renowned PhDs on how using the amount of fermented food she’s eating and feeding to her family is not the same as natural probiotics and is not healthy. I’m sorry Laura Engels I love your books too but I don’t recall your doctor.
Have you heard this info before? What do you think of it? Agree? Or have your own feelings/comments?
Anon, you're forgetting one important fact though. One big reason people keep a starter going is so it's ready whenever they need it. It makes no sense to make a new batch every time where you have to wait 10 plus days...
Sandra, where is the link? And I don't know, she seems pretty healthy and full of energy to me. Five kids, running a house, running a business and RUclips channel, sewing, etc... finally, what do you mean fermented foods aren't the same as natural probiotics? Fermented foods are a natural probiotic. People have been consuming these foods for thousands of years with great results so I'm not worried about it and I've done a ton of research on nutrition. There will always be people arguing both sides of everything so we each have to make our own informed decisions and follow our gut. If we try and listen to everything we hear out there we'll be afraid to eat anything! In general (of course there are exceptions), if it's food in its natural state or as close as possible, I'm good with it! I don't think we should make ourselves eat certain quantities of foods to reach some quota but we shouldn't be afraid of them either.
Hi Lisa! Which flour did you like best for your current recipes?
What do you do with the half starter you throw away? Also is the starter ready by day 7? Should you always feed it right before using? Thanks!
If you want to share sourdough and have to travel use waxpaper spread starter on waxpaper and let dry completely. Then place dried starter chips in an envelope. To restore to liquid akk to mixture flour & water. O yum it's so rich.
I so enjoyed your video! Thank you so much 🌼🌸
I know this is a weird question but I just had a little painting (oil based) done in my kitchen. Should I wait until it’s dry to begin my starter? Would the paint effect it? Ty! Can’t wait to start!