Simple steps for feeding your refrigerated sourdough starter. So many amazing recipes to try out there, so get your starter "started" and enjoy the yummy benefits :)
Usually, I take mine out of the fridge for a little while (maybe a couple hours or so) then I feed it after that. It's not really a hard and fast rule for me. I have also taken it straight out of the fridge, stirred it up, then fed it right away. It just depends on how busy I am. Both ways seems to work, but I most often take it out for a little while before feeding it.
Ok I have a question that Im having a hard time getting answered. My recipe calls for 100g levain. I store mine in the fridge, how do I use it, do I just grab it from the fridge and mix in with the ingredients or is there a correct way to do it.
I don't know if there is a "right" way to do it... For me, I store my starter in the fridge as well. Whenever I know I will make a recipe that calls for starter I try to plan ahead. I take my starter out of the fridge to come to room temp and then I feed it for about 2 days, then I use it in whatever recipe calls for a fed starter. But, if a recipe is calling for an un-fed starter I still plan ahead and take it out of the fridge a few hours in advance to come to room temp. Then I feed my starter but use the unfed discard for the recipe which calls for un-fed starter. I personally have never tried just grabbing it straight from the fridge and using it, so I don't know if that will affect your recipe or not. I'm sorry I can't be of more help. I'm no expert, I don't really do anything too fancy with my starter :)
@@joanmacleod1362 I don't know the answer to that question. This is just how I have always done it. When I take starter out in the morning in order to use it in a recipe that evening I leave it to sit on the counter and it is not in an airtight container at that time.
I’ve always heard you are NOT suppose to store it in an air tight container, and in fact it needs to get some air, so to place a lid on it loosely. Your instructions are the first time I’ve heard somebody say to use an airtight container.
Oh that's interesting. I'm certainly no expert at all. This is just how I've been doing my starter for a few years. If you have heard of a better way to do it, then definitely follow that recipe :)
@@laurelscrochet3847, I’ve been feeding my sourdough sponge for almost a year now but I’m still too chicken to make a loaf of sourdough bread 😂 . I’ve just been watching tutorials and have been trying to figure it all out. There are so many different methods, but a loose lid, so it can get air, has been something I’ve heard consistently, but with everything else being so different with each baker, it’s overwhelming. I think that is part of the reason, I don’t have the confidence to even attempt it yet. I was very curious as to why you used an airtight container and how that might affect your starter. I certainly wasn’t suggesting you were doing it incorrectly, in any way. I just wondered why? I’m still gathering information to learn.
@@ValleyMermaid Oh yes, I totally understood what you meant in your first comment :) I received my starter from a friend in the jar that is shown and that's how they told me to do it so I just got a couple of those same jars and that's what I've always used for my starter. I typically use my starter to make pancakes, waffles and TONS of sourdough english muffins. But I rarely ever use it to make sourdough bread. So the way I store my starter has been working for my purposes, but perhaps it would affect a BREAD product. Honestly, I'm not sure... I wish I could be more help. I think you should just jump in a try out a recipe. Even if you use up some of your starter, just reserve some of it and feed it in order to make more. That's what is great about starter; it continues to replenish so you have ample opportunities to try lots of recipes, even it some fail. You will learn what works best for you :) Best wishes :)
@@laurelscrochet3847, thank you for the encourage words! I did make pancakes, ONCE, about a month ago. I’d never even had sourdough pancakes before. I didn’t think they tasted that great. I was expecting a sour flavor, but they just tasted like pancakes 😂. Your English muffins sound delicious! I do plan to use my discard eventually for different things, but for my son’s sake, who only likes sourdough bread, I NEED to master sourdough bread, eventually 😂. I have learned how to make dinner rolls, sandwich white and wheat bread, French bread, and some other kinds of bread. But I have not used my mature sourdough starter, (I call her Milesandre) yet, to make sourdough bread. I’ve been a terrible cook/baker all my life. I’m just now in the past year, learning how to be a grown-up homemaker 🤪.
Oh no, I'm so sorry to hear that. I did re-watch the video myself and the sound comes through very clear and loud. I have my volume set to 14 out of 100 and it is easy to hear. It may be the case that your volume controls aren't working properly. I also tried turning on the closed captions and that worked well also. I 'm sorry that video sound quality didn't workout for you. Thanks for watching :)
Thanks, straight to the point. For such a simple process, some people seem to want to make it more complicated than a TV remote.
Simple! I love you didn't take 10 minutes of video to get the message across.
Thank you very much!
Thank you for getting right to the point. I just couldn't remember what to do.
You're welcome :)
Thank you! Was wondering what to do once placed in the fridge.
Glad it was helpful!
Super helpful thanks!
Glad to help!
So when you remove from the fridge do you leave it set to room temperature before you feed it or do you feed it cold
Usually, I take mine out of the fridge for a little while (maybe a couple hours or so) then I feed it after that. It's not really a hard and fast rule for me. I have also taken it straight out of the fridge, stirred it up, then fed it right away. It just depends on how busy I am. Both ways seems to work, but I most often take it out for a little while before feeding it.
Ok I have a question that Im having a hard time getting answered. My recipe calls for 100g levain. I store mine in the fridge,
how do I use it, do I just grab it from the fridge and mix in with the ingredients or is there a correct way to do it.
I don't know if there is a "right" way to do it... For me, I store my starter in the fridge as well. Whenever I know I will make a recipe that calls for starter I try to plan ahead. I take my starter out of the fridge to come to room temp and then I feed it for about 2 days, then I use it in whatever recipe calls for a fed starter. But, if a recipe is calling for an un-fed starter I still plan ahead and take it out of the fridge a few hours in advance to come to room temp. Then I feed my starter but use the unfed discard for the recipe which calls for un-fed starter. I personally have never tried just grabbing it straight from the fridge and using it, so I don't know if that will affect your recipe or not. I'm sorry I can't be of more help. I'm no expert, I don't really do anything too fancy with my starter :)
@@laurelscrochet3847 You were perfect help, thank you.
according to what measurement you add your flour and water?
To my 1/2 cup of un-fed started in the jar, I added 1/2 cup warm water and 1 loosely packed cup of flour. Mix well.
My yeast is with ph 2.1
How do I leave with ph4.1?
I'm sorry I can't help, but I don't know how to do that.
Thought the starter shouldn't be in an air tight container? Heard it can blow up because of the gas released.
Hasn't happened so far :)
How does wild yeast get in when your container is airtight
@@joanmacleod1362 I don't know the answer to that question. This is just how I have always done it. When I take starter out in the morning in order to use it in a recipe that evening I leave it to sit on the counter and it is not in an airtight container at that time.
I’ve always heard you are NOT suppose to store it in an air tight container, and in fact it needs to get some air, so to place a lid on it loosely. Your instructions are the first time I’ve heard somebody say to use an airtight container.
Oh that's interesting. I'm certainly no expert at all. This is just how I've been doing my starter for a few years. If you have heard of a better way to do it, then definitely follow that recipe :)
@@laurelscrochet3847, I’ve been feeding my sourdough sponge for almost a year now but I’m still too chicken to make a loaf of sourdough bread 😂 . I’ve just been watching tutorials and have been trying to figure it all out. There are so many different methods, but a loose lid, so it can get air, has been something I’ve heard consistently, but with everything else being so different with each baker, it’s overwhelming. I think that is part of the reason, I don’t have the confidence to even attempt it yet. I was very curious as to why you used an airtight container and how that might affect your starter. I certainly wasn’t suggesting you were doing it incorrectly, in any way. I just wondered why? I’m still gathering information to learn.
@@ValleyMermaid Oh yes, I totally understood what you meant in your first comment :) I received my starter from a friend in the jar that is shown and that's how they told me to do it so I just got a couple of those same jars and that's what I've always used for my starter. I typically use my starter to make pancakes, waffles and TONS of sourdough english muffins. But I rarely ever use it to make sourdough bread. So the way I store my starter has been working for my purposes, but perhaps it would affect a BREAD product. Honestly, I'm not sure... I wish I could be more help. I think you should just jump in a try out a recipe. Even if you use up some of your starter, just reserve some of it and feed it in order to make more. That's what is great about starter; it continues to replenish so you have ample opportunities to try lots of recipes, even it some fail. You will learn what works best for you :) Best wishes :)
@@laurelscrochet3847, thank you for the encourage words! I did make pancakes, ONCE, about a month ago. I’d never even had sourdough pancakes before. I didn’t think they tasted that great. I was expecting a sour flavor, but they just tasted like pancakes 😂.
Your English muffins sound delicious! I do plan to use my discard eventually for different things, but for my son’s sake, who only likes sourdough bread, I NEED to master sourdough bread, eventually 😂. I have learned how to make dinner rolls, sandwich white and wheat bread, French bread, and some other kinds of bread. But I have not used my mature sourdough starter, (I call her Milesandre) yet, to make sourdough bread. I’ve been a terrible cook/baker all my life. I’m just now in the past year, learning how to be a grown-up homemaker 🤪.
@@ValleyMermaid Oh wow, you have made a lot! That's excellent. Sounds like you are doing just fine to me :)
Nice video, but your voice is so soft that it's difficult for me to hear even with my sound controls at 100%.
Oh no, I'm so sorry to hear that. I did re-watch the video myself and the sound comes through very clear and loud. I have my volume set to 14 out of 100 and it is easy to hear. It may be the case that your volume controls aren't working properly. I also tried turning on the closed captions and that worked well also. I 'm sorry that video sound quality didn't workout for you. Thanks for watching :)
No its Def on your end. I can't hear hardly either.