How to Make A Sourdough Starter With ZERO WASTE - NO DISCARD, NO WEIGHING
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- Опубликовано: 21 фев 2022
- I'll show you how to make a sourdough starter from scratch with zero waste - no discard and no weighing. It might be controversial and I can’t promise you’ll see the same results but I wanted to share my personal experience of making a sourdough starter from scratch. It completely surprised me that I could make dough on day 3 of my starter journey that would turn into delicious bread! It was easy, fast, and there was no discard, no weighing, and no fancy equipment. I know my method is a bit unconventional and would love your feedback in the comments. I’m curious if any of you had similar or completely different experiences!
Other videos you might like:
Insanely easy way I make sourdough bread: • INSANELY EASY NO KNEAD...
How I maintain my starter with no discard: • STUPID EASY ZERO WASTE...
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This, I can do! My Pea brain can handle this. No discard and no weighing. I’ve watched countless videos n even took notes.
HAHA That's exactly why my pea brain came up with this! I wasn't sure it'd work since other methods are so detailed. I'm glad it did and I use this starter every week! 😎
@@RosiesKitchenAdventuresI'm subscribing because of this😅❤thank you, this is the easiest explanation I've found so far. Now I'm ready to start making my starter. Thank you once again.
@@forevertheaii WOOO HOOO! Thank you for checking out my video I'm so happy you found it helpful. Please let me know how your starter journey goes as starters can behave differently in different environments. Be well and have a wonderful weekend! ❤
😅👍🏼💯✅Agree with You , me too! 😅🤣
I will give this a try! Sourdough starter intimidates me but your method/recipe does not. Here we go!
YAAAY! Deb, I'm so excited for you to try this and please keep me updated on your sourdough journey. I was super intimated by starter as well. There's usually a bit of trial and error along the way but that's part of the fun! Be well ❤🙏
I much prefer the recipes that don’t involve discarding from the starter (even though you can use the discard in other recipes). Thank you for sharing your approach! ❤
Hiii! Thanks so much for checking out my video and I'm so glad you found it helpful. I'm totally with you! I've experimented with many creative ways to use starter in things other than baked goods (my video: ruclips.net/video/B5X0pSxG6vw/видео.html) but my preference is to not discard as well. Have a wonderful weekend! ❤🙏
Well I finally tried this! After 5 days it doubled in size after 24 hours so I tried to make a loaf! I proofed it overnight but it's kind of cold in my kitchen. I didn't get much oven spring, but the loaf was crusty and delicious! I can't wait for next weekend I'll try again
That's awesome you tried this!
I started out using only unbleached flour, by day seven and after discarding as per instruction by other bread makers, I was about it give up. My start barely had bubbles. They said it was probably a cd kitchen, then I heard about dark rye flour. What a huge difference it made adding half unbleached all purpose flour and half dark rye flour. Now my starter, her name is Bonny, is doing great.
Hi Jacqueline! Ahh...that's crazy that the dark rye flour made that big of difference. I've always exclusively fed my starter dark rye so never knew what it could be like with other flours. BTW, Bonny is the perfect starter name! I love it. 🥰 Thanks for sharing your experience!
Hi Rosie! Rather than discard a beautiful smelling 3 week old starter, I mixed 1 cup of the unfed starter, 2 cups of outdated self rising flour, about 1 tsp of salt, and some water to make a “reasonable looking”not-too-sticky dough. I patted it out on parchment paper in a rectangular shape about 3/4” thick. I placed the dough and parchment paper on a baking stone in a cold oven, set the temp at 425, and closed the oven door. I don’t even remember how long I baked it, except that I pulled it out when the dough reached a temperature of 210 degrees on my digital thermometer. It looked like a giant rectangular biscuit which I cut into bread sticks. The interior was coarse but moist and airy; the texture soft and slightly chewy; the flavor tangy and delicious. Sometimes it’s okay to be wreckless😅.
Hiii! Thanks so much for checking out my videos and I'm delighted to read your comments! This sounds like an amazing bread and I'm so glad you shared your process. I love the idea of a making a large rectangle and then cutting it into breadsticks. I'll definitely have to try that next time. HAHAHA...wreckless is definitely the way to go to discover new delicious recipes :D
This is what I was looking for. A simple recipe without all the waste.
YAAY! Thank you for checking out my video and I'm so glad you found it helpful! 🙏
Thank you so much for posting this video! I've made sourdough in the past and loved it, but always hated dealing with the discard. I was always trying to find something to make with it instead of throwing it out and it just got to be too much. Just started a new batch with my 9 year old daughter and we are seeing bubbles on day 3! She calls it her pet and has fondly named him "Mr. Yeast" 😂
Hi Brandy!! Awww that is so sweet that you are baking with your daughter and Mr. Yeast is such a perfect name!! I LOVE it.🥰 Bubbles on day 3 is excellent progress! I totally share your frustration discard and I'm so glad you enjoyed my video. I hope you and your family have a wonderful week and look forward to hearing about what you make with Mr. Yeast! ❤
😮Oh my gosh !!
I have to try this !!
The thought of discarding has steered me away from sourdough,
which my family L🥖VES.
I've been making various breads that they enjoy in the last year and a half,
but there's nothing like sourdough.
Thank Y🍞U for sharing this. 😊
HAHA All your emojis and bread-mojis totally made my day, Julie! Yup, discarding kept me away from making sourdough for YEARS!! I finally decided to just keep on experimenting until I figured out how to make great sourdough without discard and without all the fuss. If you give it a try, please let me know how it goes for you. Have a wonderful weekend and Happy Baking!! 🥰
I dont usually comment but really liked your video. And surprisingly I used almost the exact same method recently - no measuring, no discard, etc and got great results in three days. One tip made a huge difference - putting it in the oven with the light on for a few hours really got it going fast. Thank you!
Hiii Bob! Oooo...that's a great tip to put it in the oven with the light on! I'm so happy to hear that you basically used the same method and got similar results. I didn't know if this would work for other environments depending on the natural yeast strains locally and am super excited to hear that it worked for you. Thank you so much for commenting and sharing your fantastic tip!
I did not weigh the flour or water, just eye balled it. I used rye flour and I also placed this in my oven with the light on. The temp was around 78 degrees. After 24 hours it had risen so much it spilled out of the container! I had no choice but to discard some starter and move this into a larger bottle. Again in the oven (winter in Vegas is actually cold and I keep my house at 68 degrees). Within 4 hours it has doubled in size again. I'm now propping the door open to drop the temperature down to 72 or 73 degrees.
I recently tried a sourdough starter with a more rigid method with lots of rules. Nothing much was happening with it after a week and then I accidentally killed it. All the different rules and methods are stressing me out so I’m trying your no rules method! Really hoping it works this time!
Oh no!! I'm so sorry to hear that your starter didn't make it. I was definitely stressed out too by all the different rules and measurements out there and was so happy to discover that they aren't necessary. I hope this method works for you and please let me know how it goes along the way! Be well.
How did you kill the starter?
Like how easy it is!!! Thank you !!!
Hiii Maria! Thanks so much for checking out my video!
Thank you so much for this info - can't wait to try it!
Hii Robin! Thanks for checking out my video and I'm so excited for you to give this a try. I'd love to hear how it goes for you! Be well
Thanks for sharing l love easy and no waste
Hii Irene! Thanks so much for checking out my video and I hope you have a wonderful New Year!
I love this! You’re making my sourdough journey so much more pleasant
YAAAY! I'm so glad you are finding my videos helpful. Thanks so much for taking the time to connect me and supporting my channel! 🥰
Love this 👏🤗 thank you for sharing! I just started making a sourdough starter and this is exactly what I like, simple no fuss baking✨
I love your name!! Aww thank you for your kind words and I'm so glad you enjoyed my video. Be well and happy baking! 🙏
This looks like a good way to go with starter, will have to give it a go
Hii Gerald! Thanks so much for checking out my video and I'm so excited for you to try this. Please let me know how it turns out for you! Be well
I love the idea that you don’t throw anything away I’m gonna try this I don’t wanna throw anything away either thank you so much for sharing
Hi Renay! Thanks for saying hi and I'm so glad you're going to try this. I'd love to hear how it turns out for you. I'm always looking for ways to be less wasteful with food, especially with the crazy inflation these days. Be well! ❤
Thanks so much for your video! The weighing and measuring used with other methids made the starter process seem so inconvenient.
Hi Laura! Thank YOU for for checking out my video. I thought the exact same thing and it prevented me from making sourdough for years!
Very interesting! I love when old truths gets crushed! ❤ I will try this myself!
Hiiii Daniel! Yes, debunking old truths is always exciting! Thanks so much for checking out my video and I'd love to hear back when you try this. I'm always curious if this method works for other people since there are so many factors that can affect how fast a starter matures. Be well and have a wonderful holiday season!
I like the flexibility without the fuss. Thank you. I am going to start making my own bread too.
Hiii Cavena! Thanks so much for checking out my video and that's so exciting that you'll be making your own bread! Homemade bread beats the stuff the you can find in stores and I love the way my home smells when I'm baking it. I hope have a wonderful week and happy baking!
Hi Rosie…I really enjoy your videos they are a lot easier than the bulk of them out there…I have had no luck making a starter and am so excited to make sourdough bread. I am hoping this will be the one…wish me luck THANKS🤗
Hiii! Thanks for your kind words and I'm so excited that you are giving sourdough another shot. Starters can definitely be finicky but I hope this time works out for you. Sending bubbly starter vibes your way!!
Thank you for making this video. I'm someone that used to be very intimidated about making sourdough bread. I've watched several videos of people making some very beautiful looking loaves of bread. Yours looked great.
Hii Emoretta! I completely felt the same way and was surprised to find out that it didn't have to be so complicated! Thanks so much for checking out my video and for your kind words. Be well and have a great week ❤
AWESOMENESS!!!
Hi Donna!! I'm so glad you liked the video and have a great weekend!
Great videos esp this one. I wish I had seen your video before starting my SD starter. I wasted so much flour with the discard method but if I start a new starter i will use your method. Ps. i found that my tap water had too much chlorine so bottled water is best. Also if you heat some water in your microwave to create steam. Put your starter in there and close the microwave door and your starter will get benefit of humidity action. I just learned this today after two weeks of messing with a starter that would take forever to double.
Hiiii Ashley! Thanks so much for your kind words and wonderful tips! Those are great insights on the bottled water and humidity. I love little tricks that are easy and make a big difference. Be well and happy baking!
Trying it now!
Hiii! I'm so sorry for my delayed reply and that's so exciting you are trying this. Sending bubbly vibes your way!
I am brand new to sourdough starter. I am doing your method.
Hii Janet! That's so exciting that you're starting your sourdough journey and trying my method. I'd love to hear how it goes for you. Have a wonderful week ahead!
Thank you for taking the complication out of making sourdough from scratch!
Hi Melissa! Thanks for saying hi and I'm so glad you enjoyed the video. Be well and happy baking!
I made a starter on Mar 26 using a method much like you except on day 4 I started doing some discarding and feeding because I'm not getting much rise. On day 7 I tried your easy recipe. I didn't get much, if any rise overnight but the oven spring gave a decent enough loaf. I fed the starter, tossed it in the fridge, and will try again next week.
Hi Marc! Thanks so much for sharing your experience. So many factors can affect the starter development in the beginning and that's so exciting that you got a decent loaf by day 7! Once I started storing this new starter in the fridge between bakes, the first 2 loaves didn't rise as much as I'm used to. The bread was still tasty though! After that, it was at full strength and the rise was much better. When you use your starter again next week, I'd love to hear how it goes!
Well is is without a doubt the best sour dough starter recipe I tried , in 2 days my starter has doubled, I going to make your rye bread tomorrow if it floats. Thank u so much.
Hiii Joan! YAAAY!! I'm so happy to hear that this method is working for you. Please keep me posted on how it turns out. I'm sure others would be curious to hear your experience as well. Have a blessed New Year! ❤🙏
2 days is not long enough for proper fermentation, you need at least a week to 10 days, the bread will not have that distinct tang that sourdough should have
@@lindadurand247 Thanks for checking out my video, Linda! Yes, the first loaf I baked was less sour than with a more mature sourdough but still had a wonderful flavor. Be well and happy baking! ❤
I love this recipe! thanks for debunking this myth that you need to discard. I do not discard and I get incredible sourdough and have for years. It really went against my grain to discard and frankly we just don't eat that amount of bread, pancakes or other grain products to compensate for the using the discard approach. I will subscribe immediately! I also shared your channel with my cousin in the UK who is joining the sourdough club after tasting mine this past week! LOL!
Hiii Nicki! Thanks so much for checking out my video and it's great to hear that you also do not discard. I bet your bread is delicious!! I'm definitely in the same boat that I don't make other grain products regularly enough to use up the discard. I'm grateful for all your support and I hope you have a wonderful week
Rosie you are FANTASTIC. Your SDS has so "many holes"....WOW. I have been making
Sourdough breads since 2016. And my SDS was given (dry) to me from a friend in California and it is from the Original Oregon Trail. My SD breads are GREAT. The SDS has been strong working GREAT. BUT, I have been using mix of whole wheat, dark rye, and bread flour. After viewing your video....I will use DARK RYE ONLY....I have the same
brand you do. I am now going to go to another of your videos on making Sandwich Sourdough Bread. SO NICE MEETING YOU....thank your sharing. Aria
Awww Aria thank you so much for your kind words and support! ❤🥰 That's incredible that you've been baking sourdough for such a long time and I can't wait for you to try only dark rye flour for your SDS. If you get a chance later, I'd love to hear how it works for you and how you think it compares to the combination of flours. I'm so grateful you said hi and shared your baking journey with me. Be well and happy baking! 🙏
Poof … just like that Bob raised his prices
I just started to follow you, excellent video. So the starter needs to be outside when making and adding flour to it everyday or at room temperature. Thank you so much
Hii Monika! I'm so sorry for my delay in response and that's a great question. I do the whole process inside at room temperature. I hope that helps!
Thank you for sharing nice video love it will try this soon, I really hate that feeding and discarding way of making a sourdough, can I use an ordinary flour for this method from the Philippines.
Hiii Raquelita! The Philippines are so lovely and the warm temperature should get your starter going in no time! You can use any wheat flour for this method but the number of days it takes to get an active starter might vary. I look forward to hearing how this method works for you! ❤
Yup that’s it folks absolutely 💯🙏
Hi again Gary! Thanks so much for your support! 🌻🙏
Love this! I definitely dont want to be throwing any out. Do you have a video on saving starter that you may have left out for a week or two? 😅
Hiii! Thanks so much for checking out my video and I apologize for the delay in my response. Hmm...I don't specifically have a video for that but starter is surprisingly resilient! I would just try to feed it a few times until it starts doubling in volume reliably within 8-12 hours. In that situation, you would probably have to discard some of it during each feeding so you don't end up with a ton a starter but here's my video on some creative and delicious ways use the discard that aren't baked goods: ruclips.net/video/B5X0pSxG6vw/видео.html
@@RosiesKitchenAdventures thank you so kindly for your reply!
Great video! I am new to bread making and am curious to learn and make my starter. Can I use Spelt flour to make the starter?
Hii Bushra! Thanks so much for checking out my video and that's a great question. I've never tried using spelt flour before for a starter but it should work similarly to whole wheat flour. I hope you give it a try and would love to hear how it goes for you! New starters can be finicky based on your weather and natural yeast in the environment so don't worry if it takes a few days more to fully develop. Be well! ❤🙏
Thank you so much for this video rosie, you're a girl after my own heart! I'm doing exactly the same thing right now for the last 5 days or so. No weighing, no measuring, no discards! Only thing that I'm confused about is that after my starter rises and I mix it it falls back down and all the bubbles disappear. What does that mean? Some blogs say that's normal others say that it means that it's overproofed and it's exhausted. Way too much information out there. I like things simple and to the point.
YAAAY!! Hi again and I'm so glad you are giving this method a try! After feeding, the starter will rise to a certain peak and then fall back down as it has consumed most of the fresh flour. In my opinion, this is a normal part of the process, but I don't usually let my starter fall all the way back down before I feed it. If it gets too hungry, a layer of liquid called "hooch" can form on top. It's harmless and you can just pour it off and use the starter as you would. I hope that helps! Please feel free to ask any additional questions and I'd be happy to try to answer them!
Hi Rosie. Ive been wanting to try starting my sourdough journey but I've been feeling overwhelmed with the amount of steps. Thank you so much for making it so easy.
Do you think i can use all purpose flour for my starter instead of rye flour?
Thank you ❤
Hiii! I'm so excited for you to start your sourdough journey. Yes, you can use all purpose flour for your starter. It'll still work well and have great flavor but it might just take a little longer for it to mature. The extra nutrition and natural microbes in rye flour tend to speed up the process. There's definitely a lot of trial and error with sourdough so it's still worthwhile to give it a go with any flour you have. Your environment (temperature, natural yeasts, humidity, etc) can also have an impact on sourdough so everyone's experience may be a little bit different and part of the fun is figuring out what works best for you!
For sharing this great video that is so informative I subscribed to your channel.
Awww thank you! I really appreciate your comments and support! 🙏🥰
Hello Rosie sister!
I can't tell you,I am very very happy to see your gluten free sourdough n bread recipe.
I'll try it soon .
Please tell me,we should keep statar discard in the fridge or room temperature n the second should keep sourdough loaf overnight in the fridge or room temperature?
Hi, can you use a rye flour starter to make a white flour bread?
Hiii Julie! Excellent question and yes, a rye flour will make a wonderful white bread. I actually demonstrate it in a white flour loaf in this video on my faster sourdough process (ruclips.net/video/EFTsMdeJma4/видео.html). You will see tiny flecks of rye if you look closely though so it won't be "pure" white in appearance. If you want that pure white appearance, you can take a rye starter and just feed it a few times with white flour and it will dilute out the color of the rye. I hope that helps!
Good
Hiii! Thanks so much for checking out my video!
How do we know when a sourdough starter (the newer one) is now mature for sourdough bread baking?
Hii! Thanks for checking out my video and that's a great question. A lot of people use the float test, which I demonstrate in the video, but that by itself might not always be accurate. If it passes the float test, has an obvious sour smell, and reliably doubles in volume within 6-8 hours (range depending on room temperature), then it's likely mature enough for baking. I hope that helps!
My experience is different. My first two attempts at making starter both failed. I'm on my third attempt now. I have yet to try rye flour. I'm using King Arthur's all purpose flour. This third attempt now. In the morning, it will be day 3.
Hiii! Thanks for checking out my video and I'm sorry to hear that you previous starters didn't work out. I hope third time is the charm for you! Starters can be so finicky and sometimes changing either the type of flour or environment (e.g. placing it in a warmer place) can help. It's definitely a journey though and keep at it! Be well and have a wonderful weekend ❤🙏
You used rye flour for the starter. But what kind of flour did you use for the bread dough? What was the the tempreture of the oven and how many minutes baking?
Hiii! Thank you for your questions! I used my standard sourdough method which I go over here (ruclips.net/video/Ao5m9qI94Z0/видео.html). Basically, it's 350g bread flour + 150g sprouted whole wheat flour with 2 tsp of himalayan pink salt, 2 Tbs of starter, optional 2 Tbs of olive oil, and 1 ½ cups of water. I bake at 400 deg F for an hour, with a cover on for at least the first 20 minutes to trap in steam to help with the oven spring. Be well and happy baking!
Great video. Did you always feed with dark rye or did you start adding white flour (bread, AP or whole wheat) to the starter?
Hii! Thanks for checking out my video and that's a great question! I always feed with dark rye flour. Have a great week!
@@RosiesKitchenAdventures I was feeding my starter with 32 g bread flour 12 g. Whole wheat and 6g dark rye.
@@ronmsharonm2708 That sounds like an awesome combo!
How much flour you used to make this breads, and also atwht temp. and for how long did you bake the bread? Please repy.Thanks.
Hii! Thanks for checking out my video and asking those questions. This is my standard sourdough recipe. If you'd like more details on how I make my sourdough, this is the link to my video: ruclips.net/video/Ao5m9qI94Z0/видео.html
500g flour (I use 350g bread flour + 150g sprouted whole wheat but you can use all bread flour if you’d like)
- This is approximately 3 cups of flour total: 2 cups of bread flour + 1 cup of whole wheat
1 ½ cup room temperature water
2 tsp salt
2 tbs olive oil (oil is optional)
2 tbs of starter from fridge
Bake at 400 deg F for 1 hour with first 20-30 minutes covered with second loaf pan or foil
I tried a new starter 6 days ago. First try was also this way without discard, which I absolutely prefer. My house is not so warm, maybe 16° C in my kitchen. Maybe this was the reason for the starter staying nearly at 1,5 of the amount after each feeding. The first bread after 7 days was awful. Flat, not a bit fluffy, wet inside, outside like a rock. 😅 The new starter has a place on one heater now and the therefore produced discard today made the crackerdough rise in the oven before I cutted it into small pieces. Seems like my sourdogh journey is now on the good way.
Hiii again! Yes, it sounds like your sourdough journey is picking up nicely! There's always a lot of trial and error in the beginning but that's part of the tun. Ahh, starters can be quite sensitive to temperature. My kitchen is usually at least 18 deg C and I find that if it gets colder than that, my starter and bread rise much slower. Putting your starter on the heater is a great idea and the dough you make with your starter later would probably love a spot on the heater too! In the meantime, you can never have too many sourdough crackers in my opinion and they usually keep really well too. Have a wonderful week!
@@RosiesKitchenAdventures Oh, s second lovely answer from you. 😊 Yes, the next dough will be placed on the heater during the stretch and fold breaks and also during night instead of resting in the fridge. And somehow it will come out really good..someday. 😉 In Germany we say "Aufgeben ist keine Option" - like "giving up isnot an option".
@@sockenfraualfred6324 You are going to need to charge your dough rent for spots on the heater! YESS...don't worry, your bread will turn out wonderfully with some time and trial and error. I like that saying and it's absolutely true with sourdough baking! 🎉
Good for you for trying something different.
Thanks so much for checking out my video and Happy New Year!
OM goodness I loved this. I just baked my first sourdough bread with my first ever starter today 9/25/23. The starter took 3 weeks because the first batch I thought failed and I started again and gave it longer to activate than what many have shared (12 days). I did not use rye and that appears to be the key. I did not discard but had a lot of starter. so I like how little you used. My bread was amazing and tastes delicious. I did cheat as suggested by a teacher and added yeast for safety and success. I learned a lot by just jumping in a feeling it. I also made my starter with yogurt. Anywho, I am happy I have starter finally. Thank you for sharing this!
Hiii! I'm soo excited for you that you made your very first sourdough bread. What a HUGE milestone!! That's so cool that you've done so many starter experiments and I'm totally with you on just jumping in and learning. Thanks so much for sharing your experience here so that others and I can learn. Be well and happy baking!
Under no circumstances does yeast or yogurt or anytjing else ever get added to sourdough,
So many people try to improve on a simple recipe instead of just using good old fashion patience.
Starter, flour, salt, water, anything more than that is not a genuine sourdough bread
What day did you stop feeding it and pop it into the fridge to begin the once per week bake/feed cycle?
Hii! Thanks for checking out my video and that's a great question. I fed it after I used some to bake with it, let it rise again, and then it went into the fridge to start the weekly bake/feed cycle. So that should have been day 4. I hope that helps!
Thank you for sharing , I don't like to discard either as I consider its wasteful and I don't like measuring either. I made a starter over 1 week ago, it's not doubled yet, I used filtered water and organic flour ,and have fed it daily , its got bubbles but that's it, and it smells like yoghurt and it's quite runny ,not thick. I just used 2 tablespoons flour and 2 tablespoons of water daily. Not sure why it's not doubled, may be cold weather, but I put the glass jar near a heater for 2 days ,but no difference yet.....I've just ordered some dark rye flour ! Shall I add some rye flour to this one or start again and use this to make some sourdough naan instead ?
Hiii! Thanks so much for checking out my video and letting me know about your experience. Ahh, starters can behave very differently in different environments and it's ok if it takes a bit longer. It sounds like you are on the right path even if it might not feel like it. I think the dark rye flour will help and you can just start feeding your current starter with it when you get it. Also, if your starter is too runny, it might be good to experiment with adding a little less water so it's more of a thick pancake batter consistency. If your room temperature is cooler than 66 deg F, it's a good idea to continue keeping it near the heater even though it doesn't look like it has made a difference yet. Please let me know your starter progresses. BTW, sourdough naan sounds delicious!! What a wonderful idea! ❤
@RosiesKitchenAdventures thank you so much for your reply. My rye flour arrived today and I've started a new starter with that. Covered it with a muslin cloth on top of jar and wrapped a towel round it too so it doesn't get too cold ! 😅
I will feed again with rye flour after 24 hours.
My other starter I fed again with extra flour again today, and threw the whole amount in a bowl of bread flour ,with some salt, little bit of melted butter , garlic powder coriander, and cooked some naan with them on a griddle, and drizzled with melted butter. The family enjoyed their fluffy buttery garlic coriander naan ,without realising what the extra ingredient was as I replaced yoghurt and lemon juice with my sourdough starter !
Thank you again 💓
The additional flour u r adding is white flour or more rye flour?
Hii! Thanks for asking that great question. I use only rye flour to create and feed my starter. Be well and have a wonderful week ahead!
I think part of the sourdough "issue" is too many personal opinons. I've seen crust that is essentially burnt, personally seem like it would be rather hard, and taste..burnt. Some people think it has to have the "ear". I find it ugly, and to each their own. I'd rather make beautiful art in mine. Some people think it needs a big open crumb, but not everyone likes all the holes. I mean, your butter can run right through the bread your trying to eat with all those holes! The no discard method I am seeing all over the place now. One tiny bit I'd like to share that I learned from a video was, about the ratio of starter, flour, and water too be able to speed up or slow down how fast the starter will be ready to use once established. For quick (like a few hours) its 1:3:3 or for it to be ready over night (about 12-14 hrs) its 1:12:12. Hope I remembered that right. But the YT channel is Simpel Sourdough. They also tell you how to tuck your starter away and start it again. Not everyone wants to bake a loaf of bread every day.
Hiii! Thanks so much for checking out my video! You raise excellent points here. Thank you for sharing! Be well and happy baking ❤🙏
Do you think this would work with light rye flour?
Hii Kathleen! Thanks for checking out my video and light rye flour should work. It might take a little longer for the starter to develop though since dark rye has more nutrients from the bran left in the flour but the difference might only be a day or two. If you give it a go, please let me know how it turns out for you!
i am a newbie to everything sourdough. when making bread, how much starter do we need? let's say i want to make 2 cups flour worth of bread. how much starter do i need? would a quarter cup be enough?
Hii Watson! Welcome to sourdough baking! That's super exciting that you are getting started. Here's my video where I go over how much starter I use in my insanely easy sourdough recipe: ruclips.net/video/Ao5m9qI94Z0/видео.html I hope you find it helpful and would love to hear how your sourdough journey progresses!
Hi Rosie, my second day of feeding within 2-3 hour my starter rise to triple. Should i feed it and check later? if the testing in water pass, can i start baking? I m not sure if it was affected by freeze starter long time again when i do the second feed the new starter had mix abit from the balance after i feed the freeze starter. 😬. using rye flour to feed.
Hii again Lisa! That's so exciting that your starter is off to such a great start. I typically fed my starter twice a day in the early stages so you can wait till later in the day. Sometimes it bubbles up a lot and then settles down after a few more hours. I baked with my starter once it passed the float test as shown in my video and you are welcome to try it! The loaf was a bit more dense and not as sour as a more mature starter but it was still delicious and fun to see how a young starter could still make bread. Have a great weekend!
@@RosiesKitchenAdventures Hi Rosie. ok. i will play around with smaller batch first with some mix match of flour with my airfryer. Ya. i had done my airfryer homework timing to bake sourdough bread 😁
So once your starter is ready to use how often do you feed it? I have heard others say keep it in fridge and only feed it once a week.
Hiii John! Thanks for checking out my video and that's a great question. That's basically what I do since I bake sourdough about once a week and I feed it every time I bake with it. Once the starter has peaked after I fed it, I put it in the fridge until the next time I need it. That's it in a nutshell but if you'd like to see my video on how I maintain my starter, here's the link: ruclips.net/video/_bReid2cLEs/видео.html. Be well! ❤🙏
I learned making sour dough starter from utube using discarding method but, since i felt bad about it, i added 1 egg to the discarded batch each time and made small silver dollar pancakes. I ate some my dog ate some and my cats ate some. From the next discard i made moreee the same way and, by xmas, i had a pretty silver bag full of the silver dollar pancakes. My animals and i went outside and cats jumped on the trampoline we have and the dog was circling around.... we had FUN with "silver dollars" in our mouths!
WOOW, that sounds like tons of fun and making pancakes from the discard is a great idea! Thank you for checking out my video and Happy New Year!
@@RosiesKitchenAdventures Happy New Year to you too!
Hi! Would you it be ok to use sprouted Kamut flour instead of dark rye? It’s my very first time, and I would love to use ancient grains and to copy cat your recipe.
Hiii!! I love using ancient grains and sprouted Kamut sounds amazing! I have never tried using it to create a starter though. Any grain flour should be able to produce a starter but it might just take longer. I hope you try it and please let us know how it turns out. If anyone else here has tried making a starter with Kamut, please chime in!
@@RosiesKitchenAdventures I will begin my starter on Wednesday. I’ll absolutely let you know my results on here, right away! I’ve never made bread before so I’m a little anxious but I just keep replaying your videos 😁
@@thinkchair96 That's sooo exciting!! Baking is definitely a journey and every starter will behave a bit differently but I know you can do it!! I look forward to the updates❤
@@RosiesKitchenAdventures it’s about 26 hrs since I started from scratch with your exact amounts and mine was a bit drier compared to the video, so I’ve added a tiny bit of water 😁. Initially I was going to use just sprouted heirloom grain flour from start to finish but I can’t believe how expensive they are, however I still may buy some.
@@thinkchair96 WOOO HOOO! I'm thrilled to hear the update! That's so great that you are going by consistency since different grains can absorb different amounts of water. Yeah...I can only imagine how expensive sprouted heirloom flour is these days. Hopefully, one day they can be readily available to everyone at more reasonable prices! ❤
Rosie i want to maķe sourdough bread n hav to make sourdough starter n i libe in mumbai which is always hot so how to make n manage starter n in how many days can i make sourdough bread
Yes, it's very hot in Mumbai and that's great that you'll be making sourdough! It's hard for me to say exactly how many days it will take to make your starter since the fermentation will be faster give the heat but the starter also needs natural yeasts in the environment and flour to develop. It might only take about 3 days like in my video but it might take a few days longer. If you give it a try, please let us all know about your experience! Be well 🙏
is it rye flour every time you feed it?
Hii! Thanks for checking out my video and that's a great question! Yes, it's the same dark rye flour every time and I always feed my starter rye even when it's fully matured. Be well and happy baking!
On my fifth try for a starter. No bubbles. Either it's the water or different flours. Haven't figured it out yet.
Hii Trina! I'm so sorry for my delay in response and I'm sorry to hear that your starters haven't worked out. There can definitely be a lot of trial and error. I had good results here with filtered water and dark rye flour. Making a starter can also be challenging depending on what natural yeast there is in your environment, which you can't really control. Also, a starter can be pretty sensitive to temperature so trying to keep it in a warmer area of your home, like 75 deg F or above, could also help.
Thanks,I think it's the air conditioning.
@@trinapenno6554 Ahh!
Hi Rosie! On day 2 by the afternoon my starter tripled in volume but by the evening it deflated 😅. Any reason why? I’m on day 3 and fed my starter with 3 tbsp while rye flour and 3 tbsp filtered water. Thanks!
Hii! That's so exciting that you are making your starter. Your starter sounds like it's coming along nicely and it's totally normal for your starter to deflate after being very active. You can give it an extra feeding once it's deflated if you happen to notice it then but waiting till the next morning is totally fine too. I can't wait for you to start baking with your new starter!!
Phew 😅Thanks Rosie!! Will update you when I make my first loaf!
@@ag2167 I look forward to the update!
Do you think Rye flour for your starter was the key to this working so well?
Hiii Terry! Thanks for checking out my video and yes, I think the rye flour helped speed this process along. It's supposed to have more natural yeasts in it already and more nutrition for the yeast to develop. I also live in San Francisco, so the natural yeast in my environment might have helped too. I'm super curious to hear from others about their experience!
How much started do you need for one loaf of bread ?
Hi Vera! I only use about 2 tablespoons of starter for one loaf. Here's the video where I go through my standard sourdough recipe: ruclips.net/video/Ao5m9qI94Z0/видео.html
Did you use Rye flour feeding your starter the whole time?
And my house is colder so my kitchen is colder. Around 68 maybe why mine isn’t as active? I’m new on this sourdough journey.
Hii! Congrats on starting your sourdough journey and those are great questions. Yes, I only use rye flour to feed my starter. Your are absolutely right that starters are sensitive to temperature, especially in the beginning. Try keeping your starter in a warm place, like by your heater, to see if will become more active. My home is around 66-68 deg F but even if it's a few degrees colder that, my starter is much less active. Thank you for checking out my video and please keep me updated on your sourdough journey!
'49ers used to hang their sourdough starters around their necks as they travelled in order to keep them warm enough until they reached their claim/town. Starters like the warmth.
@@user-ls3bs8zd1g Whoooah! Amazing!
I started off with poolish breads, and used the yeast from the bottom of a bottle of kombucha, and a tiny bit of instant dry yeast. Made a very tasty bread. Decided to try sour dough. I am on my third or forth starter batch, with several different flours, and combinations, and it continues to smell kind of fruity, with a bit of an alcohol scent, and not sour at all. Even tried adding buttermilk and caraway seed. Still smells fruity. No clue as to why.....
Hiii! That's AHHMAZING how you've created starter in so many different ways! If all your starters smell fruity and not sour, I wonder if that's just the flavor of the natural yeast strains in your environment. Starter from different areas can behave differently and have different flavor profiles. We might never know though! Fruity still sounds delicious and tasty bread is all that matters in my book! 😋
@@RosiesKitchenAdventures Well, there are some local bakeries that do have sour tasting sourdough. No one seems to know why mine smell fruity. There is a slight alcohol smell too, so I am getting yeast formation.... More experimenting...
@@robohippy Ahhhh gotcha...Quite the mystery there! I'd love to hear any updates on your experiments and please let me know if you ever figure out the reason for the fruitiness!
Gooe ❤🎉
Thank you for all your support! ❤
So I’ve kinda liked the idea of creating sour dough starter for a while now. I’m using all purpose flour, but maybe I’ll change it if it doesn’t work out.
Hii Dylan! Thanks for checking out my video and all purpose flour would work for a starter as well. It might just take a little longer and you can always start feeding with a different flour later on without having to start all over. Good luck with your starter! 🙏
Intend to start trying doing a starter tonight...So day 3 of starter makes ok bread but what day would be best? Like a week?
That's so exciting, Nessa!! I'd love to hear how it goes! I baked around 2-3 additional loaves after that first one on day 3 before I felt like it was fully mature. So, yes, that would probably equate to about 1 week if you're going to be feeding it each day. Since I started using it early, I didn't have to discard at all but if you're going to wait until it's more mature, you might have to discard about half of the starter each day before you feed it so it doesn't overflow your container.
@@RosiesKitchenAdventures thanks heaps for the info...I wasn't sure about the reasons for the discard etc or if it mattered if you take too much...as I say I know nothing about sour dough but really want to at least try. I read of one starter still going at 120 years!
Have you ever used a scraper thing to move the dough around and to score the top? Wondering if I should get one.
@@NessaNZ You're so welcome, Nessa! Every starter is a bit of a journey and a 120 year old starter is incredible! Almost everyone recommends precise measurements with the starter but I decided to take a more relaxed approach and it still turned out great. Discarding about half would be fine. With each discarding and feeding cycle, you're basically trying to grow the good bread making microbes. You need some of the good microbes that have already accumulated in the starter up till that point and you're just giving them fresh food (flour) to grow more.
Ahh...and I usually only use a bench scraper to cut the dough if I need to. Occasionally, I'll score the dough with a blade aka lame(scraper is not sharp enough to score), but I'm not usually that fancy! I don't think they are absolutely necessary in the beginning but here are the links to the ones I use:
Bench scraper - amzn.to/3qNwgsZ
Lame - amzn.to/3waPR9V
(affiliate links)
Be well and happy baking!
❤
Sorry, one more question...it's been about 12 hours since I started...and there's hooch I think on it already. So have not done first feed. Do I tip hooch out when I do first feed?
@@NessaNZ Hmm if it's just a little bit, you can just mix it into the rest of the starter and feed it. Usually hooch appears if the starter is "hungry" and needs to be fed more or more often. Your room temperature might be warmer than mine so your starter might be developing faster. Perhaps try feeding it every 8 hours instead. I hope that helps and look forward to hearing the updates!
What recipe did you use to make your bread please?
Hii again Trina! Here's the link to my video on my standard sourdough recipe: ruclips.net/video/Ao5m9qI94Z0/видео.html. Be well and have a wonderful weekend
@RosiesKitchenAdventures thanks, found it!
Hello Rosie, I am little but confused. Some people say you need to discard during initial days to eliminate bad bacteria. I tried to google it but couldn't find any. I have put my 6day old starter in the fridge. Is it too early to fridge it? I used your no discard recipe. I tried to make a bread but messed up the recipe and it came out a hard brick 😬.
Hiii! Thanks for your patience with my response. Yes, there's a lot of advice out there that's confusing! I didn't discard at all when I made the starter from scratch in the video and never got sick from the bread I baked from it so I'm honestly not sure about the "bad bacteria" reasoning for discarding. You can put your starter in the fridge once it can reliably double in volume within about 8-12 hours. My starter only took a few days for that to happen in this video. However, depending on the flour you use and the natural yeasts and temperature of your environment, it might take a bit longer for your starter to mature. If dough made with your starter doesn't rise well (which can lead to brick bread!), the starter might not be mature yet and you might need a few more rounds of feeding. In that case you might have to discard each time just so you don't end up with a ton of starter but here's my video on some creative and delicious ways to use the starter that's not baked goods: ruclips.net/video/B5X0pSxG6vw/видео.html
I think my biggest concern is any risks in starter going off and making us sick or is that unlikely and you would smell it's bad?
Good point! You would typically know if it's bad. If smells really off, grows mold, or generally looks a lot different...it's probably a good idea to get rid of it and make a new one. Otherwise, the good microbes and the acidity of the starter are usually strong enough to fight off the bad ones.
Rosie. What size is the plastic container you mix your dough in with the red lid?
Have your seeded sourdough bulk fermenting at the moment..hopefully turns out OK 😊 I am a little worried it will over proof in the tin... but not up to that stage yet
Can u make white bread with rye bread sourdough starter.. we like both and want to make both anyone know.
Hii Joan! Thanks for checking out my video and for asking that great question! Yes, you can use to this rye starter to make white bread and I've done it many times. There will be a few tiny flecks of the light brown rye flour in the dough so it won't look purely white if you look closely but it'll still have the wonderful taste and texture of white bread. If you give it a try, I'd love to hear what you think of it!
I really appreciate your prompt response, you n are a gem. And as always a wonderful helper tomall,to all, us. God bless u abundantly.
@@joanjasper58 Thank you for your kind words, Joan! I hope you and your family have a blessed holiday season! ❤
It is rather difficult & very costly to RYE flour in India. Is there any substitute for it ? Please reply. Thanks
Hii Usha! Thanks for checking out my video and that's a great question. India is such an amazing place! You could use any type of wheat grain flour instead, like white flour or whole wheat. It might take a few more days for the starter to ferment but India is usually warmer than where I am in the US so the higher temperature would speed up the process. If you give it a try, please let me know how it turns out! Be well 🙏❤
😊
Thanks for checking out my video!
This is exactly how I made my rye sourdough starter (same rye flour) . No waste, no complications.
Shalom from Alaska ❤️❄️⛷️✡️🇺🇸🇺🇸🇺🇸🇺🇸
Hii! That's so cool to hear that you do this as well! Alaska is such a beautiful place. Thanks so much for sharing your experience!
I need help! I fed the starter at 11 am and by 9 pm it's already double, and it's only day 2! It's even floating.. 😅
Hiii Mirela! WOOW I'm so excited to hear about your amazing progress. BRAVO!! You can actually try to bake with it if you want, like I did in this video. The bread will probably be a bit more dense and not as sour as a more mature starter though. The flavor will develop more strongly over the next few feedings and your starter might settle a bit (still bubbly but less active) so don't worry if that happens. Also, here's my video on some creative ways to use any discard you have: ruclips.net/video/B5X0pSxG6vw/видео.html
Hi Rosie, I am a new SD started person, my SD name is Blossom, but she's not blossoming very well at least she wasn't. I started this journey about 3 weeks ago after watching a multitude of videos that got me terribly confused. I started out with Einkorn flour which didn't do well, then I got some wheat flour, which I'm presently using and it seems to be doing ok, it's day 6 and I just fed her. I'm doing my own measurements of 2 tablespoons of flour and water, I'm getting bubbles and it's rising but it doesn't have a rich smell yet. I plan on letting it ferment until day 10 and then hopefully I will be able to bake with it. Any suggestions? Love your videos, by the way!! Oh yeah I have a jar of discard in the fridge, can that be used as well? Some bakers say NOT to use the discard but I can't see tossing it?
Hiii! Thanks for your kind words and that's so exciting that you started your SD journey. Blossom is the perfect starter name!! 😍I was super confused too when I was going through starter and SD videos! It's really interesting how different flours affect starters. I was wondering about how einkorn would do in a starter and am glad you shared your experience with it. I had the best results with making and feeding my starter with dark rye flour. If you end up trying rye flour, you can just start feeding Blossom with it. You don't have to make a new starter from scratch. I also pretty much only use filtered water for my starter. You could also try putting Blossom in a warmer area in your home to see if that speeds up the process a bit. As long as the discard doesn't smell off and doesn't have mold, you can use it in recipes for things like pancakes or biscuits...really anything that doesn't require rising from the starter itself. However, I probably wouldn't use it if it has been around for more than 3 days just to be safe since Blossom might not be sour enough yet to fend off the bad microbes. I'd love to hear how your SD journey develops! ❤
@@RosiesKitchenAdventures I have been putting my discard in a jar and keeping it in the fridge, low and behold I actually saw some bubbles, so I pulled it out and am warming it up, I see no hootch or mold and it smells a little sour. My other one which I was feeling looks like it's doing nothing, can I save it or should I just toss it? Thanks for any advice you might have. BTW, I have found your recipes the easiest and non-intimidating of all that I have watched so thanks for that!
@@thatmarionchickonyoutube7545 Hi Marion! That's so exciting that there are bubbles and it's starting to smell sour. The other one might just need more time to develop. I might continue trying to feed it for the next few days while you see how the discard from the fridge develops. Which ever one develops into your mature starter first is the winner! I know it can be kinda annoying to feed 2 starters at the same time but it might be a good idea to keep the second going until you're sure the discard from the fridge fully develops into a mature starter. That way, just in case it doesn't for whatever reason, you still have the other going. If you'd rather stick to just feeding one of them, you could either toss the other or add it to pancake or muffin batter! I'm so glad you enjoy my videos and I hope you have a great weekend! 😎 Please keep me posted on how Blossom develops!
@@RosiesKitchenAdventures I did toss the one and continued with the refrigerator one, the one I tossed had an odd smell, nothing like it's suppose to smell like, I didn't want to take cany chances. So we'll see how it all pan s out, I did get some rye flour, can I add that when I feed her again?
@@thatmarionchickonyoutube7545 Good call, Marion! Yeah...definitely not worth it to take any chances when it smells funny. Yup, you can just start feeding her the rye. I'm not sure if SD purists would agree with that but I've completely changed the flour for a starter before and it turned out just fine!
I'm no expert but it seems like if you don't discard (or at least remove some of the starter) the amount you feed it will become less and less efficient and stop working, unless you keep doubling the amount of feed, it's all about maintaining the correct ratio of starter/feed
Hi Harry! Those are really good points and I had the same concern. That's why I tried to start with a small amount. Honestly, I wasn't sure this process would work because it's so different from what's often recommended but it ended up working beautifully! The starter I made in this video is going strong and I use it every week.
Do you ever clean the jar and start from scratch? Surely it just doesn't go on forever? I know nothing of making sour dough so please excuse me if that's a stupid question lol
@@NessaNZ Hi Nessa! Thanks for saying hi and asking that great question. No stupid questions here! The last time I started from scratch completely was to make this video. I do transfer the starter to a clean jar every few months but otherwise it basically goes on forever. I use it and feed it about once a week. I've heard of some starters being handed down from generation to generation. It's incredible! Have a great weekend and happy baking 😎
Hi, from here in the comments.😅🎉
Hiii Thersia!! It's great to hear from you! ❤
Al s o my old sourdough starter water turn a funny greyish color and smelled like fermenting fruit i through it out ....
Hii again, Joan! Oh no! I'm so sorry to hear that you had to throw out your starter. That's a bummer and it's definitely happened to me before too. Knowing that I can get a new starter made in a few days helps though. Be well and have a blessed holiday season ❤
Do you continue to feed the started daily after putting it in the refrigerator?
Hiii Ramblin Man (love the name)! Once it's in the fridge, I just feed it every time I use some up for baking. This ends up being about once a week on average for me. I don't do anything special after it's ready to go to the fridge and just default to my general starter maintenance process at that point (Starter maintenance video: ruclips.net/video/_bReid2cLEs/видео.html) Be well and happy baking! 🌻
Is there a way to use this method to make a gluten-free starter?
Hiii Lesley! Thanks for checking out my video. I've unfortunately never made a gluten-free starter but I hope someone reading your comment here can chime in and provide their experience. Be well ❤
Buckwheat, corn, soy, rice, and millet are gluten free grains. You could try one and see how it works. I don't know how well any breads would rise made with a gluten free starter, though, because from what I understand, yeast breads need the gluten to rise. But flatbread would probably have a wonderful flavor if you can get a sourdough starter with a gluten free grain!
@@user-ls3bs8zd1g Thanks so much for chiming in as I'm sure others were also waiting to see if others had experience here! 🙏
Hi
Hiii! Thanks for checking out my video!
I made a starter just so i could have discard for cheez it like crackers... you just pour onto parchment paper, smoorh season and bake...so crunchy and it is no effort to keep the discard in the fridge. So many nutritional benefits to the starter. I tried to make a wild starter with expired flour and it went NOWHERE👻. So i will try again with Rye. Loved your video and confidence to just jump in!
Oooo...cheez it crackers sound so good and that's the perfect use for the starter! Yes, the nutritional benefits are a definitely a nice bonus. I'm excited for you to try the starter with rye and would love to hear how it goes for you. Thanks so much for all your kind words and support! ❤🙏
I ❤ u
Awww ❤❤❤ Thank you so much for your support!!
You only need about 3 tbsoons of flour !
HA! Yeah, it's incredible that this can be made with such little flour!
Wowww! Destroying preconceived notions about sourdough starter!! Well done! It's really not advanced chemistry, bacteria does all the work anyway. Cheers
YES! Thanks for watching!
Sourdough has been around for centuries, i don't think our ancestors had a digital scale, and probably not any scales, their measurements were with the containers they had on hand. Nor do i think they discarded anything, counterintuitive, they would have used it, consumed it, and not wasted any food.
Hii Donna! YESSS I'm totally with you on all those points! Thanks so much for checking out my video and for your input ❤🌻
I've probably watched 100s "how to" make sourdough videos and my final take away is that they're all ..."useless", in the sense that, YES, it worked in that particular situation for the video uploader, but it will probably not work (at least not exactly the same) for anyone else. Another thing I noticed is that no one of all these self-proclaimed sourdough makers has been sharing the definitive step 1 step 2 step 3 etc recipe. It's pretty much, here's a loose story of what I did, more or less, and you the aspiring novice sourdough maker have to come up with your own version. Long story short, it's mostly flower & water and maybe some salt, sugar(?) or whatever extra (if any) you want to add. All these expert videos are for the most part "useless": Sourdough is an ancient form of making bread and as such, it is an art. Each one has to come up with their own style. 😉👍
You've made really good points here! Thank you for sharing! 🙏
"shook me to my core" 🙄 someone has to have a really sheltered life if they can be shook to their core by a bread starter
Thanks for checking out my video!
Last week I tried to try this having been motivated by Kitty www.youtube.com/@kittytaitbaker but it didn't work (no shade on Kitty though). I happened to have just bought some rye, so I'll see what happen with your method ... right now!! Thank you.
Hiii Jonathan! Thanks for checking out my video and I'm so excited for you to try this. Starter can be sensitive to different environments so I'd be curious to hear how my method works for you. I look forward to any updates along the way!
@@RosiesKitchenAdventures Thank you! I've put the mixture in a Vegemite jar (nice large opening) and am storing it all in the cupboard above the fridge where it is slightly warmer as we head into winter in Canberra. I'll let you know how it goes. 🙂 Fingers crossed!
@@jonathanm9436 That sounds like the perfect place to put it! Sending bubbly starter vibes your way to Canberra! 🙏
@@RosiesKitchenAdventures LOL! Thanks.
I just checked, and there's BUBBLES! Should I give it a couple of days to chew on the rye before feeding it, or wait 'til it tells me it's hungry? 😋
@@jonathanm9436 Oooo so exciting!! HAHA I think you could feel it twice a day if it seems to be doubling in volume or once a day if it's not quite there yet. I hope that helps and congrats on the bubbles!! 🎉