A cheap top for your sourdough starter once you have it going is wipe down the lip of jar and simply place a coffee filter on top of your jar and secure it with a rubber band or the ring of your canning jar. A friend of mine who works for a sourdough company told me to do that so that my glass jar doesn't break in the fridge of it gets too much gas trapped in it while I'm storing my starter.
Jill, thank you! I created my starter this past Saturday, 11-11-23 (Veteran's Day!), using your recipe. I'm on Day 3 and she is already super active. I love this recipe! Simple and it works! I've had a couple of starters in my life -- I'm 70 after all. I cannot wait to make bread with my new starter. I plan to name mine "Jill" and I hope that doesn't offend you. I mean it as respect. You are a such wonderful, inspirational and helpful person! Thank you!
Thank you for doing this without a scale. Every recipe I researched insisted I buy a scale. You're the ONLY one I could find without me having to go buy a scale
Scales definitely help here just because it's hard to get a 100% accurate flour measurement with cup measurements. You can do it without but results may be more varied in flavor and levening power
That’s because baking is better done by weight (grams) than by volume (ml). It’s an American thing, that’s why you will find yourself needing a scale with lots of recipes
I would like to see a video where you show separating your discard..and maybe what you do with it. I read the comments below and see ideas. I am a visual learner. With that being said,Thank you for all you do for this community.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
I absolutely LOVE this video! You make it seem so much easier than others I’ve seen. I’m on day 2 and my starter is already pouring over the edges. Can’t wait to bake in a few days.
How very kind of you to share this with us, Jill. I'm still working on making regular bread from scratch. Once I get that down, I'll try sourdough bread.
Summary Day 1. 1 cup whole wheat flour 1 cup filtered water Mix well together, scraping sides. (No dry flour.) and scrape down sides Put a loose lid or saran wrap on top. Set on corner for 24 hrs. Later: Discard half on days 3, 4, & 5. Feed with 1 cup flour/ 1 cup water each of these days. On day 6 we discard by half. Today we discard by half but feed every 12 hours. Keep doing this. On day 7, instead of daily, discarding you could just bake bread. Now you can store in your fridge. Feed your starter every day, of course., leaving on counter to work a bit afterwards.. But, your sourdough shall now be quite forgiving if you should forget to.
Hi Jill! I’m on day 5 and my starter is so bubbly and amazing! Thank you for this video 😍 But can you make a video or just respond to this comment on how to maintain your starter in the fridge for people who make bread about once a week on average? I have no idea how to go about that… Thank you ❤
If you keep it in the fridge (I would make sure it matures for about a week first) you will secure the lid entirely, and remove it from the fridge and hour before you feed it and leave it in a warm place. You only have to feed it about once a week when it's in the fridge since the fermentation slows way down.
Jill, I red a FB post frm a woman that had been keeping her sour dough starter in the fridge and one day went to use it without feeding it. I believe she made sour dough pancakes or something like that, but she didn't so anything other that take it out of the fridge and let it come up to room temp. Reading following comments after that, people were saying that you should never just take your starter out of the fridge and not feed it first. It seems that everything with sour dough is trial and error until you find something that works. Go with what you got I say! -Happy Baking!
Thank you so much for this recipe, my mother in law would do this when she was with us and for the life of me I couldn't figure out why, so now I know why her rolls were always so delicious ❤❤❤
You must be reading my mind! I have been talking my husband's ear off about starting or buying a starter. We love Sourdough so much. Thank you for this 🥰
I’m on day 3 of making my starter from scratch and I can already smell a hint of sour! I was surprised to see so many bubbles in my starter on day 2 no less. Already have a bowl under my mason jar because I have a strong feeling it will erupt very soon. I really enjoyed this tutorial and will revisit come day 5.😊
@@susieyarbrough9845 strong yucky smells means it is starving. I usually equate that smell to fingernail polish remover. Either feed larger amount or feed twice a day. But never forget it is 'sourdough' it will allways have that delicious light sourdough smell.
I’m a little confused around day 7, is that the day you can start using it? Also does this starter replace dried yeast in the recipe? How much to use per 9x5 loaf of bread? Lastly what do you do with it after day 7? Sorry for all the questions but a little confusing toward the end of video.
Hey Jill, I’ve been following your recipe/instructions and have been getting magnificent results. The one thing I did change was I used your recipe by half and put the first day’s discards in a separate jar, And still, the two jars are barely enough to contain the starter. Your instructions are excellent, thank you!
Alright third times a charm, I’m going to try again today with whole wheat. So far have used AP and have only successfully made hooch. 😂 thanks for being so detailed.
I was hoping that I could use AP flour since that’s all I have in my pantry. guess not 😭😭😭 I’m adding wheat flour to my shopping list so I can start this soon
Thank you Jill for this video! I tried a few others and they didn’t work but I’m on day 3 and it’s already getting bubbly and has that sour smell 🥳 thank you a million!!! I’m going to be trying lots of your sourdough recipes soon 💗
It worked!! Thank you so so much. It took me almost 2 weeks, I was about to give up on Sunday and I switched to a container the size of yours and today “Queen Lilibet” (my starter) is thriving.
You make this feel less intimidating. I’ve been wanting to do a starter for a few years but been a bit intimidated as a stay at home/homeschool mom to a 6 and 1 year old for the past 2ish years. Thank you so much!
@WhisperingWillowFarm Everything was great on 2nd day but now it does have alot of little bubbles on top but not rising now, looks runny. Any suggestions???
Great video Jill. Just a couple of things I figured out when making mine. My daughter was given some starter from a friend, and was just told to keep it in the fridge and feed it once a week with regular all-purpose flour and tap water. Her starter isn't doing much. I started a new batch myself with rye flour and I boiled my tap water first to get the chlorine out of it, then let it cool down and made my new starter with it. Chlorine is in most city water and will kill bacteria including the kind you want in sourdough. I've only just started day 3 and given one feeding since starting it, and the lid of my quart mason jar is already pushing off the top. I fed it yesterday one cup of unbleached bread flour and a half cup of water, so my starter is a bit dryer than yours, but it still quadrupled in size and pushed the lid off. I'm thinking that on my day three feeding today in a few hours from now, I'm going to throw away all but a half cup of the starter and feed it a cup of unbleached flour and a half cup of water again so it doesn't make such a mess. It really doesn't take much of the originals starter bacteria to reproduce and take over the feeding flour. Wish me luck.
You're absolutely right. I would encourage you to use less flour and water when you feed again or you'll have tons of starter to discard again, unless you are trying to have lots of discard for other recipes. Filtered water is a must.
Made my sourdough starter using your method. Thank you so much for this easy to follow tutorial. Now I’m going to make bread using your recipe you suggested. I even used the discarded started to make waffles! Delish😊❤
The next time "IF" I need to make starter, I will use only a 1/4 c. rye flour and 1/4 c. filtered water so there won't be so much discard. I can always add to the jar of starter later if I need more, depending on how much I bake. It doesn't make sense to me, to use so much flour only to throw it away. This is a great video for showing the process. Thank you.
Girl I seen RuthAnn Zimmerman make her bread she said she got the recipe so I jump on here hoping to find a starter so thank you so much it seems to be easy I will start one this weekend again Thanks
You are totally amazing! I am on day 6 of following your steps. You have made this process so easy and less stressful then what people are making it. Right now my start is following over the jar 😂 it’s super active! I do have a coupe of questions. Once I hit day 7 (tomorrow) I should be able to start bread right? And the. How do I keep it feed after that? Do I leave it in my counter and feed it like am know? Do you put it in the fridge and then when you need it take it out and feed it? Just not sure what the process is after the 7 day maker how to keep it going.
Thank you for the positive feedback. Once your starter is active. You’ll store it in your refrigerator and feed it once a week or every other week to keep active
Starting mine today (8/18/24) with rye flour. This is my second (first time using your method/recipe) time trying. The first i had no success. Fingers crossed
Thanks for this video!🤎 1) What did you do with the discarded parts? Can I use it for something so I don’t waste it? Or is it not safe to use since it’s been sitting out 2) once you’ve outgrown this jar and you transplant it into a bigger jar/jug in the future, do you still have to discard and add every single day even if I put it in the fridge? Thank you for your time!
Love this video! I’ve always wanted to try a sourdough starter. How often do you discard/feed when it is in the refrigerator? How often do you need to use it? I’m going to try it this week with your directions. Thank you!
Thanks lady dude! Ive followed you on Instagram for a couple years and have finally come into a real oven. I was pleasantly surprised when you popped up first on here from just the word sourdough. I knew you more for flowers
I don’t see why not! Since either way you would be discarding and feeding just putting the discarded in a different jar. You should try it and see if it works!
I have not yet found any channel teaching in sourdough that does not cover the issues of starting sourdough in a cooler home. They briefly mentioned it at best. I’m have to really do some research to get answers that will help me Finally be able to start a starter that makes bubbles.
Silly question but I want to reiterate an unanswered comment from earlier… Instead of discarding half can you simply split your starter in half, essentially exponentially growing your starter until day 7? Either way this looks awesome and I’m so excited to try it!
You can but you have to add equal parts water, flour, and starter every day. By the second feed of day six you’ll be adding 128 cups of flour and water. That’s a whole lot of starter unless you’re opening a bakery. Of course after day 4 you could portion it out and share with fellow bakers with instructions for day 5 & 6. I have had some success starting with 2 tbsp water and flour but still end up with a whole lot of starter.
Kia ora from New Zealand. This would be the most informative tutorial for making a starter. Thank you. I started mine last night and this morning there was a layer of water on top. Did I make the starter too thin perhaps? I haven't done anything with it and will look at it again tonight when I get home. Any help would be much appreciated. Take care.
Hey, it’s more than likely just fine. You can pour off the excess, discard half and feed again. Make sure you’re using a scale and weighing out the measurements exactly. You can do this!!
@WhisperingWillowFarm Thank you. I started again and have been very careful with measurements and it seems to be going good now. Can't wait to make my first loaf.
Quick question...Discard half? What is the measurement! 1/2 cup? 3/4 cup?How do you know how much is half? Feeding measurements: Starter=? Flour=1 cup Water= 1cup Thank you for this video!!!!❤️ UPDATE: MY RATIOS THAT WORK Discard - 1/2 cup Water - 2/3 cup Bread Flour - 1 cup
99% of sourdough RUclipsrs over complicate it And have you so filled with anxiety you never do begin. This was a method used before scales. While it feels very overwhelming at the beginning my biggest advise for success is don’t fret, it doesn’t have to be precise. Just eyeball it, the point is not not feed a giant amount because you’d be flooded in sourdough after 7 days and flour poor. If you can’t stomach the waste there are plenty of waffle, pancake, muffins, quick breads etc recipes you can throw it in and eat something scrumptious. Or like today, I let mine get a little weak but still wanted bread, I used a sourdough recipe that also used yeast. Jill keeps it easy as does Farmhouse on Boone. It really doesn’t have to be complicated.
So long as you have a couple tablespoons left in the jar thats all that counts. Personally I let it build up and then use the 'discard' to make something. Pancakes and waffles are super easy and super delish made with sourdough discard.
@@theunsteadysteaderThank you for mentioning something to do with the discard, which otherwise seems wasteful. Another comment mentions feeding discards in a separate jar to perpetuate the process, if you bake often or refrigerate. I'm just looking to make less sour dough. I don't like the taste.
Used Red Mill organic rye and filtered water from my fridge. Let sit 48 hrs. It tried to take over the kitchen. She is rocking and rolling. I'm using Red Mill whole wheat now.
Hello! Thank you SO much for the recipe!! For some reason, mine has a LOT of liquid on the top days 4 and 5 (today is day 5). It peaked at day 3- it shot out of the jar! Lol. But the last two days its fallen. Should i have made the feedings sooner?
You made it so clear and not confusing! Honestly I've done it several times and failed, I have a great one going now and I'm going to make another one using your directions! Thanks for sharing ✨💜Ohh all those air bubbles!!!
Just found you.... .loved your video, and the simple way you make starter! You're so adorable😉 Going to check my supplies and then I'm going to try the recipe, and the sourdough mixing board! My sister is a big Sourdough lover so if I can do this correctly I can share this with her.
Food science guy here, also butcher, manager and wine maker. Any time you throw away 50% of anything it's a good idea to reevaluate your process. It only has one logical purpose, to maintain a nutrient rich enviroment for the culture but is one hell of a waste. No one since before they had fridges thru the great depression would throw away that much. Every time you add more in it also increases the chance of something bad starting to grow and this almost scales with the amount you add it's not multiplied but it still goes up . Feed it just enough to promote growth, and to store it but not kill it keep it at 37f or slightly above.
Thanks for your opinion but the process works great. When I discard, I use it in a recipe and not throw it away. If you keep feeding and not discard, your starter will grow to a larger size which means you’ll have to feed more often to keep it alive.
So you’re saying NOT to throw any out? I’ve never made a starter. Some ppl discard and some ppl do not. It’s very confusing lol. What is your method if you don’t mind sharing.
@@Hall7318 I think he's saying that adding an entire cup is not necessary. You just need make sure you add equal OR less to your existing starter. In other words if you keep a cup of starter, you could add 1/2c water and flour to feed.
I thought the same, I’m glad she clarified in these comments she uses it for other recipes ! I have cats, dogs, chickens and ducks to give scraps and discarded stuff to, nothing wasted in this kitchen!
Your inexperienced criticism isn't helping anyone and makes you look bad. This is a common practice for home use, not commercial and nothing ever goes to waste as that discard half just means remove it form the starter, I use mine to make gravy and biscuits or start another starter with it to give away or I'll just add it to bread I'm making for the day.
Thank you thank you thank you! I've tried unsuccessfully to get a starter going a few times. Going to try this. Wish me luck❤is the water room temperature?
You have to discard to be able to feed again. You discard half of what's in your jar. You can throw away the discard, feed it to animals, or make recipes from the discard. thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
After watching this beautiful gal’s instructions and recommended ratios - we FINALLY got our starters to properly activate!!! Both Adam & Eve (my husband & I were competing on our mixes) are now in full puffy-mode! WOOOO-HOOOOO! Thank-you Hippie- Chick! You’re the best!
First off thanks. This way more simple than I thought. I have questions. Why do I discard half every time I feed it? Second how much I f the starter do I use when it comes time to make bread? Thanks again
My only question is what's after the 7th day? Do you stick it in the refrigerator and feed once a week, or leave it out on the counter and feed every day?
Feed your starter and let it sit out for 2-3 hours then put it in your fridge to store. I've stored mine up to 3 weeks in the fridge. Make sure if you are storing it with the lid and seal that you don't over tighten the ring you want a little bit of gas to be able to escape so your jar doesn't explode from pressure. I store with a coffee filter on top with the canning ring around it to secure it.
@Arely Payan just feed it when you go to make anything that uses a sourdough starter (or of you don't have any discard you can use the remaining left over starter you would have discarded when feeding) I have left mine in the fridge for up to 3 weeks. I probably wouldn't leave it in there any longer than that without feeding it. If you aren't using it very often I would suggest maybe every other week take it out and feed it just to keep it up. But if you are a weekly baker you won't ever have to worry about it going bad. Just make sure you always feed it 1 part starter 1 part water (I use distilled because I'm on city water so it treated) and 1 part whatever flour you are choosing to use.
Loved this video, wrote it all down. But quick question..after I put it in the fridge on day 7. How do I feed it then and how much and how often? Thank u
New to sourdough starter... started one 2 days ago. So far doing great but my question is on maintenance. You store it in the frig but how often do u feed it?
Thank you so much for this video! It’s nice and simple! I was wondering if it’s ok to make starter with regular all purpose flour. That’s what I have on hand right now and I’m so eager to try this! Thank you!
Is the refeed usually done with bread flour instead of all purpose flour? If so, I totally mixed that up at some point because I usually refeed with all purpose mixed or mixed with rye.
I wish I had seen this video before making my starter. I used bread flour and it took a lot longer to start doubling in size and the first recipe I made didn’t rise very well. Thanks for sharing this very helpful beginning.
Thank you for the video, Jill! I actually started my sourdough starter yesterday (100 g. of ww flour / 100 g. of water) and today I noticed that the top was dark brown and totally dried out (reminded me of the skin that develops on gravy when you leave it to sit). Not sure what to do, or more importantly why this happened. I live in Arizona and I'm thinking maybe it is the air being so dry?!? Any advise would be wonderful!! Thank you!
Jake lives in my jar. Sometimes he hang out on the counter and does a little work. Sometimes he gets chill time hangin out in my fridge. But he is a member of this family for sure.
@whisperingwillow Question- day 2 to day 3 was very active. It overflowed. I fed it earlier than 24 hours because it clearly had risen and was going back down. After I did that now it’s barely making any bubbles. I am currently on day 4. Did my 4th feed at 24 hour mark but clearly there’s no indication of bubbles and activity. Also, it has a very sour smell mixed with a yeast like smell. Is this normal?
Omg we didn’t throw off the top! We’ll still use it because it smells like bread. Will see what happens. The thought of wasting dough is ….HARD for me to digest
Thanks Jill. On 7th day how much starter do you use . And 50 g or 1.764 oz of both waters and w w flour feed EVERY day mix in and keep in fridge??? EVERY DAY Forever feed 50 g filtered water and w w flour mixed in? ThAnks tessa San Jose ca
DAY 3: Getting some serious bubbles in original Sour Dough Starter Jar. I could not stand the waste of discard so started a second jar from Day 3 discard. Question: Do I start over with Day 1 for second jar or have them both at Day 3? I added 1 cup water and 1 cup wheat flour to Day 3 Discard (jar #2)
I agree, years ago I was doing this throw away deal and got discouraged and stopped trying to make this bread and waited until now....about 3 years later and am willing to try once more.
Thank you for the great and easy info. I do however have a question; I was reading another persons blog and she said to start with the whole wheat flour but then switch to unbleached all purpose flour. What is the difference?? Which one should I use? Thank you 🙏🏼
Am I understanding correctly that you just throw away the discard? Would it be good for using in anything else? And thank you for the video - seems easy and doable and I really want to try the focaccia bread recipe :)
The discard can be used to start another starter or there are tons of sourdough discard recipes. Here's a link to some of my favorite recipes for discard thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
Because otherwise you'd have to continue to double the amount of flour and water you're feeding. Think of the discard as a living thing because it really is, if you don't discard half and then feed the 1c of flour and 1c of water, you're only feeding half of its daily serving. It helps keep measurements reasonable and ensures your starter is being well fed, or else it won't grow and bubble. Once you have a matured starter, there are plenty of discard recipes to use :)
A cheap top for your sourdough starter once you have it going is wipe down the lip of jar and simply place a coffee filter on top of your jar and secure it with a rubber band or the ring of your canning jar. A friend of mine who works for a sourdough company told me to do that so that my glass jar doesn't break in the fridge of it gets too much gas trapped in it while I'm storing my starter.
Great advice
you taught me something new!!
That is such a great idea lol ❤❤❤ thanks for sharing! I’ve ruined so many towels 🤪
Good idea. Thanks
A paper towel works well too.
Jill, thank you! I created my starter this past Saturday, 11-11-23 (Veteran's Day!), using your recipe. I'm on Day 3 and she is already super active. I love this recipe! Simple and it works! I've had a couple of starters in my life -- I'm 70 after all. I cannot wait to make bread with my new starter. I plan to name mine "Jill" and I hope that doesn't offend you. I mean it as respect. You are a such wonderful, inspirational and helpful person! Thank you!
I too am 70 and just found this tutorial. 09/04/24 If it's okay... I too will call mine Jill! Thanks, mnm💜
Thank you for doing this without a scale. Every recipe I researched insisted I buy a scale. You're the ONLY one I could find without me having to go buy a scale
Scales really do help if you're making certain recipes that are really specific
Scales definitely help here just because it's hard to get a 100% accurate flour measurement with cup measurements. You can do it without but results may be more varied in flavor and levening power
lol
The water ratio is off though ! Perhaps why it exploded! 1/2 c is about 50 g..
That’s because baking is better done by weight (grams) than by volume (ml). It’s an American thing, that’s why you will find yourself needing a scale with lots of recipes
I would like to see a video where you show separating your discard..and maybe what you do with it. I read the comments below and see ideas. I am a visual learner. With that being said,Thank you for all you do for this community.
Yes me too! I was wondering the same thing!!
You can give it to your chickens
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
Whenever I separate my starter to feed it, I use the "discard" as a base to make sourdough pancakes or waffles instead of throwing it away. You can also spread it out very thinly onto a sheet of wax paper and let it dry completely and store in an airtight container. You can then keep it and restart a new starter later on or share with a friend.
The day 5 discard half might make a good gift for an interested friend or neighbor!
Great suggestion
One could also make sourdough biscuits/rolls with the excess. They are delicious!
I absolutely LOVE this video! You make it seem so much easier than others I’ve seen. I’m on day 2 and my starter is already pouring over the edges. Can’t wait to bake in a few days.
Congratulations and I’m excited for you
How very kind of you to share this with us, Jill. I'm still working on making regular bread from scratch. Once I get that down, I'll try sourdough bread.
How'd it go?
Summary
Day 1.
1 cup whole wheat flour
1 cup filtered water
Mix well together, scraping sides. (No dry flour.) and scrape down sides
Put a loose lid or saran wrap on top.
Set on corner for 24 hrs.
Later:
Discard half on days 3, 4, & 5. Feed with 1 cup flour/ 1 cup water each of these days.
On day 6 we discard by half. Today we discard by half but feed every 12 hours.
Keep doing this. On day 7, instead of daily, discarding you could just bake bread. Now you can store in your fridge.
Feed your starter every day, of course., leaving on counter to work a bit afterwards.. But, your sourdough shall now be quite forgiving if you should forget to.
Throw away half and replace every day?
@@seliestharvey5170 Yes, that is important.
What about day 2? Do I discard anything on day 2 or leave it and just had the flour and water?
Add*
Is it posible to use a different flour for gluten issue???
Hi Jill! I’m on day 5 and my starter is so bubbly and amazing! Thank you for this video 😍 But can you make a video or just respond to this comment on how to maintain your starter in the fridge for people who make bread about once a week on average? I have no idea how to go about that… Thank you ❤
If you keep it in the fridge (I would make sure it matures for about a week first) you will secure the lid entirely, and remove it from the fridge and hour before you feed it and leave it in a warm place. You only have to feed it about once a week when it's in the fridge since the fermentation slows way down.
What if u wanted to make bread every other day? Would I just re-feed it half a cup of water and half a cup of flour every time I use it?
Jill, I red a FB post frm a woman that had been keeping her sour dough starter in the fridge and one day went to use it without feeding it. I believe she made sour dough pancakes or something like that, but she didn't so anything other that take it out of the fridge and let it come up to room temp. Reading following comments after that, people were saying that you should never just take your starter out of the fridge and not feed it first. It seems that everything with sour dough is trial and error until you find something that works. Go with what you got I say! -Happy Baking!
Thanks so much for this. I thought it was wayyyyyy more complicated but you explained it so well I'm going to give it a go!
You can do it!
Thank you Jill for your faithfulness and patience to us viewers. Blessings on your day Kiddo!🥰🌻🐛💕
What a nice, knowledgeable lady! She explained it all very well, reassured us all that it's difficult to get it wrong. Her enthusiasm is infectious!
Thank you for the positive feedback
Thank you so much for this recipe, my mother in law would do this when she was with us and for the life of me I couldn't figure out why, so now I know why her rolls were always so delicious ❤❤❤
You must be reading my mind! I have been talking my husband's ear off about starting or buying a starter. We love Sourdough so much. Thank you for this 🥰
You can do it! Or we sell starter on our website
thewhisperingwillowfarm.com/products/otis-sourdough-starter
I’m on day 3 of making my starter from scratch and I can already smell a hint of sour! I was surprised to see so many bubbles in my starter on day 2 no less. Already have a bowl under my mason jar because I have a strong feeling it will erupt very soon. I really enjoyed this tutorial and will revisit come day 5.😊
Congratulations! You got this
Jill, I’m on day four. Is it supposed to smell like vomit? Yesterday smelled like stinky feet. 🤢
@@susieyarbrough9845 strong yucky smells means it is starving. I usually equate that smell to fingernail polish remover. Either feed larger amount or feed twice a day. But never forget it is 'sourdough' it will allways have that delicious light sourdough smell.
I’m a little confused around day 7, is that the day you can start using it? Also does this starter replace dried yeast in the recipe? How much to use per 9x5 loaf of bread? Lastly what do you do with it after day 7? Sorry for all the questions but a little confusing toward the end of video.
Hey Jill, I’ve been following your recipe/instructions and have been getting magnificent results. The one thing I did change was I used your recipe by half and put the first day’s discards in a separate jar, And still, the two jars are barely enough to contain the starter. Your instructions are excellent, thank you!
Alright third times a charm, I’m going to try again today with whole wheat. So far have used AP and have only successfully made hooch. 😂 thanks for being so detailed.
I was hoping that I could use AP flour since that’s all I have in my pantry. guess not 😭😭😭 I’m adding wheat flour to my shopping list so I can start this soon
Thank you Jill for this video! I tried a few others and they didn’t work but I’m on day 3 and it’s already getting bubbly and has that sour smell 🥳 thank you a million!!! I’m going to be trying lots of your sourdough recipes soon 💗
So glad it's working for you
@@WhisperingWillowFarmI do everything same but no bubbles why..%?
I have found using a chopstick has been working great for mixing my starter up so far
Great tip!
This is the BEST tutorial on building a homemade sourdough starter! It worked!!!
Best starter video I’ve seen, thank you.
Glad it was helpful!
It worked!! Thank you so so much. It took me almost 2 weeks, I was about to give up on Sunday and I switched to a container the size of yours and today “Queen Lilibet” (my starter) is thriving.
Oh yay!! Enjoy your sourdough journey
I'm only on day 3 and my starter is looking amazing! Thank you for this video, gave me the confidence to try!
You got this!
You make this feel less intimidating. I’ve been wanting to do a starter for a few years but been a bit intimidated as a stay at home/homeschool mom to a 6 and 1 year old for the past 2ish years. Thank you so much!
You can do it!
@WhisperingWillowFarm
Everything was great on 2nd day but now it does have alot of little bubbles on top but not rising now, looks runny.
Any suggestions???
Stir in the liquid and repeat the same step
@@WhisperingWillowFarm ok. I will try..
Great video Jill. Just a couple of things I figured out when making mine. My daughter was given some starter from a friend, and was just told to keep it in the fridge and feed it once a week with regular all-purpose flour and tap water. Her starter isn't doing much. I started a new batch myself with rye flour and I boiled my tap water first to get the chlorine out of it, then let it cool down and made my new starter with it. Chlorine is in most city water and will kill bacteria including the kind you want in sourdough. I've only just started day 3 and given one feeding since starting it, and the lid of my quart mason jar is already pushing off the top. I fed it yesterday one cup of unbleached bread flour and a half cup of water, so my starter is a bit dryer than yours, but it still quadrupled in size and pushed the lid off. I'm thinking that on my day three feeding today in a few hours from now, I'm going to throw away all but a half cup of the starter and feed it a cup of unbleached flour and a half cup of water again so it doesn't make such a mess. It really doesn't take much of the originals starter bacteria to reproduce and take over the feeding flour. Wish me luck.
You're absolutely right. I would encourage you to use less flour and water when you feed again or you'll have tons of starter to discard again, unless you are trying to have lots of discard for other recipes. Filtered water is a must.
I honestly had no clue you could boil chlorine out of tsp water. Thank you for this!!!
Made my sourdough starter using your method. Thank you so much for this easy to follow tutorial. Now I’m going to make bread using your recipe you suggested.
I even used the discarded started to make waffles! Delish😊❤
So glad you found it helpful
I was wondering if the discarded can be used to make anything else??
@@lucyluu3539 amen, when you waste part of the dough, this takes the joy out of it......
The next time "IF" I need to make starter, I will use only a 1/4 c. rye flour and 1/4 c. filtered water so there won't be so much discard. I can always add to the jar of starter later if I need more, depending on how much I bake. It doesn't make sense to me, to use so much flour only to throw it away. This is a great video for showing the process. Thank you.
Maybe you can put the discarded half on another jar and make two at once?
@@11C3LLthat’s what I was thinking
@@11C3LLand then on day 7 you'd have 64 jars of starter! 😂 Honey, I don't got that kind of space in my kitchen!
Girl I seen RuthAnn Zimmerman make her bread she said she got the recipe so I jump on here hoping to find a starter so thank you so much it seems to be easy I will start one this weekend again Thanks
You made it look so easy! I'm excited to get it started this weekend.
You got this!
You are totally amazing! I am on day 6 of following your steps. You have made this process so easy and less stressful then what people are making it. Right now my start is following over the jar 😂 it’s super active!
I do have a coupe of questions. Once I hit day 7 (tomorrow) I should be able to start bread right? And the. How do I keep it feed after that? Do I leave it in my counter and feed it like am know? Do you put it in the fridge and then when you need it take it out and feed it? Just not sure what the process is after the 7 day maker how to keep it going.
Thank you for the positive feedback. Once your starter is active. You’ll store it in your refrigerator and feed it once a week or every other week to keep active
Starting mine today (8/18/24) with rye flour. This is my second (first time using your method/recipe) time trying. The first i had no success. Fingers crossed
You got this
Thank you so much for kicking off my Sourdough journey!!! This video was very helpful.
You are so welcome! Glad it was helpful
Started my very first "starter" today! Im excited for the process. Thank you!!!
You got this!
same!
@@okaygunnar proud of you
I started yesterday! So excited to bake my own!
UPDATE! Not sure how but I killed mine and am going to try again!
Thank you so much for this easy to follow
Video. I started my starer 3 days ago and its already bubbly and doubling each day.
Thanks again Jill.
You got this!
Thanks for that Jill, I had been trying to get one started with AP flour , I’ll get some whole wheat and try again !
All the best Jules 💕
Thanks for this video!🤎
1) What did you do with the discarded parts? Can I use it for something so I don’t waste it? Or is it not safe to use since it’s been sitting out
2) once you’ve outgrown this jar and you transplant it into a bigger jar/jug in the future, do you still have to discard and add every single day even if I put it in the fridge?
Thank you for your time!
Love this video! I’ve always wanted to try a sourdough starter. How often do you discard/feed when it is in the refrigerator? How often do you need to use it? I’m going to try it this week with your directions. Thank you!
This is always my question, never gotten a clear answer! What do we do next once we’ve made bread??
Once a week once it’s in the fridge
@@Gohappygirl can I use my discard to create a new starter to give to a friend?
Thanks lady dude! Ive followed you on Instagram for a couple years and have finally come into a real oven. I was pleasantly surprised when you popped up first on here from just the word sourdough. I knew you more for flowers
😂 you are very welcome. We do lots of things around here. We hope you have all the success on your sourdough journey
I've looked at dozen recipes and explanations and left more confused. And yours finally clicked thank you
So glad you found it helpful
Where can I find this recipe written out?
Everybody needs a grandpa like him!❤
Hey question, if you’re discarding half in the early stages, could you possibly use the discarded portion to make other starters?
I was going to ask the same thing.
I came here to ask this very question!
I don’t see why not! Since either way you would be discarding and feeding just putting the discarded in a different jar. You should try it and see if it works!
What do you do with the discard all the time just throw it away while your getting it started
Thank you! Very easy instructions and I finally succeeded making my own starter. Can't wait to try it out.
Wonderful! Welcome to your sourdough journey
Thank you so much! You have made this process so easy!!!
I was looking for the free ebook. I was not able to find it.
It’s on our website thewhisperingwillowfarm.com/products/daily-loaf
Omg I finally came across a video that is so simple and easy to follow the process. Thanks
Glad it was helpful!
Thank you so much!!! I can’t wait to try this!! I’m going to make some focaccia next weekend!!!
We love some focaccia around here
@@WhisperingWillowFarm y’all sure do!! Lol
I have not yet found any channel teaching in sourdough that does not cover the issues of starting sourdough in a cooler home. They briefly mentioned it at best. I’m have to really do some research to get answers that will help me Finally be able to start a starter that makes bubbles.
Purchase a heat mat and follow the recipe.
Silly question but I want to reiterate an unanswered comment from earlier… Instead of discarding half can you simply split your starter in half, essentially exponentially growing your starter until day 7?
Either way this looks awesome and I’m so excited to try it!
Yes you can!
I agree with you, this makes much more sense and makes not as big a mess.......
You can but you have to add equal parts water, flour, and starter every day. By the second feed of day six you’ll be adding 128 cups of flour and water. That’s a whole lot of starter unless you’re opening a bakery. Of course after day 4 you could portion it out and share with fellow bakers with instructions for day 5 & 6. I have had some success starting with 2 tbsp water and flour but still end up with a whole lot of starter.
This was SO informative! My starter is overflowed the container on my day 2!!! What do I do?
Stay the course. Hopefully you have a successful starter by now
Thank you for doing all 7 days! Love this video cant wait to watch your others. New subscriber!!
Kia ora from New Zealand. This would be the most informative tutorial for making a starter. Thank you. I started mine last night and this morning there was a layer of water on top. Did I make the starter too thin perhaps? I haven't done anything with it and will look at it again tonight when I get home. Any help would be much appreciated. Take care.
Hey, it’s more than likely just fine. You can pour off the excess, discard half and feed again. Make sure you’re using a scale and weighing out the measurements exactly. You can do this!!
@WhisperingWillowFarm Thank you. I started again and have been very careful with measurements and it seems to be going good now. Can't wait to make my first loaf.
Thank you so much for sharing this with us I have been looking forward to getting your recipe I love your videos have a blessed day
Thank you 😊
Most simple video I've watch thus far. Thank you! 💖
Glad it was helpful! Let me know how your sourdough turns out
With her communication skills and her gorgeous looks, she would be a superstar on the Food Network.
My hubby really enjoyed this video 🥰
Quick question...Discard half? What is the measurement! 1/2 cup? 3/4 cup?How do you know how much is half?
Feeding measurements:
Starter=?
Flour=1 cup
Water= 1cup
Thank you for this video!!!!❤️
UPDATE: MY RATIOS THAT WORK
Discard - 1/2 cup
Water - 2/3 cup
Bread Flour - 1 cup
Half of the starter in your jar
99% of sourdough RUclipsrs over complicate it And have you so filled with anxiety you never do begin. This was a method used before scales. While it feels very overwhelming at the beginning my biggest advise for success is don’t fret, it doesn’t have to be precise. Just eyeball it, the point is not not feed a giant amount because you’d be flooded in sourdough after 7 days and flour poor. If you can’t stomach the waste there are plenty of waffle, pancake, muffins, quick breads etc recipes you can throw it in and eat something scrumptious. Or like today, I let mine get a little weak but still wanted bread, I used a sourdough recipe that also used yeast. Jill keeps it easy as does Farmhouse on Boone. It really doesn’t have to be complicated.
So long as you have a couple tablespoons left in the jar thats all that counts. Personally I let it build up and then use the 'discard' to make something. Pancakes and waffles are super easy and super delish made with sourdough discard.
@@theunsteadysteaderThank you for mentioning something to do with the discard, which otherwise seems wasteful. Another comment mentions feeding discards in a separate jar to perpetuate the process, if you bake often or refrigerate. I'm just looking to make less sour dough. I don't like the taste.
@@WhisperingWillowFarmhi there by discarding do you mean throw away? So you won’t need that part again?
Im on day 3 and loving this sourdough journey! Can’t wait to bake my 1st bread!😍 thank you for this great video!
You are so welcome!
Where do I find your free recipes for daily bread and focaccia? Thank you!
Used Red Mill organic rye and filtered water from my fridge. Let sit 48 hrs. It tried to take over the kitchen. She is rocking and rolling. I'm using Red Mill whole wheat now.
Thank you! This was so straight forward and easy. I’ve been so disappointed with my starter. I am trying rye flour to reactivate it!
I'm gonna try doing this ,you made it look so easy ...thank you.
Been waiting for this. I’m elated. Now I have an idea of what to do
Hello! Thank you SO much for the recipe!! For some reason, mine has a LOT of liquid on the top days 4 and 5 (today is day 5). It peaked at day 3- it shot out of the jar! Lol. But the last two days its fallen. Should i have made the feedings sooner?
Question: on day 7 do you discard and feed,before you use it?
Wondering the same too.
You made it so clear and not confusing! Honestly I've done it several times and failed, I have a great one going now and I'm going to make another one using your directions! Thanks for sharing ✨💜Ohh all those air bubbles!!!
Glad it helped!
Do you have to feed it after you put it in the refrigerator and if so how often? Thanks
That's my question too
I would wrap the outside of the jar with some plastic wrap to avoid extra clean up?
Just found you.... .loved your video, and the simple way you make starter! You're so adorable😉 Going to check my supplies and then I'm going to try the recipe, and the sourdough mixing board! My sister is a big Sourdough lover so if I can do this correctly I can share this with her.
Aww thanks for following our journey
How much and how often do
You feed it after day 7?
Also thank you for being straightforward with it
Feed at least once a week for first month and then feed at least once every other week from then on.
Food science guy here, also butcher, manager and wine maker. Any time you throw away 50% of anything it's a good idea to reevaluate your process. It only has one logical purpose, to maintain a nutrient rich enviroment for the culture but is one hell of a waste. No one since before they had fridges thru the great depression would throw away that much. Every time you add more in it also increases the chance of something bad starting to grow and this almost scales with the amount you add it's not multiplied but it still goes up . Feed it just enough to promote growth, and to store it but not kill it keep it at 37f or slightly above.
Thanks for your opinion but the process works great. When I discard, I use it in a recipe and not throw it away. If you keep feeding and not discard, your starter will grow to a larger size which means you’ll have to feed more often to keep it alive.
So you’re saying NOT to throw any out? I’ve never made a starter. Some ppl discard and some ppl do not. It’s very confusing lol. What is your method if you don’t mind sharing.
@@Hall7318 I think he's saying that adding an entire cup is not necessary. You just need make sure you add equal OR less to your existing starter. In other words if you keep a cup of starter, you could add 1/2c water and flour to feed.
I thought the same, I’m glad she clarified in these comments she uses it for other recipes ! I have cats, dogs, chickens and ducks to give scraps and discarded stuff to, nothing wasted in this kitchen!
Your inexperienced criticism isn't helping anyone and makes you look bad. This is a common practice for home use, not commercial and nothing ever goes to waste as that discard half just means remove it form the starter, I use mine to make gravy and biscuits or start another starter with it to give away or I'll just add it to bread I'm making for the day.
Thank you thank you thank you! I've tried unsuccessfully to get a starter going a few times. Going to try this. Wish me luck❤is the water room temperature?
What do you mean by discard half? Are you taking half out of the jar every day and what are you doing with the discarded starter?
You have to discard to be able to feed again. You discard half of what's in your jar. You can throw away the discard, feed it to animals, or make recipes from the discard.
thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
After watching this beautiful gal’s instructions and recommended ratios - we FINALLY got our starters to properly activate!!! Both Adam & Eve (my husband & I were competing on our mixes) are now in full puffy-mode! WOOOO-HOOOOO! Thank-you Hippie- Chick! You’re the best!
Jill, can I make a dough from this starter and use my bread machine?
Absolutely
Thank you for your videos- at this point, do you start using your starter to begin making bread?
Hi, there question after you discard half of the mixture can you add it to a recipe or store it in the refrigerator?
I’m wondering this as well… Can you exponentially grow your starter with every day you discard half? That would be amazing 😁
@@emilycrocker8622yes
First off thanks. This way more simple than I thought. I have questions. Why do I discard half every time I feed it? Second how much I f the starter do I use when it comes time to make bread? Thanks again
My only question is what's after the 7th day? Do you stick it in the refrigerator and feed once a week, or leave it out on the counter and feed every day?
Feed your starter and let it sit out for 2-3 hours then put it in your fridge to store. I've stored mine up to 3 weeks in the fridge. Make sure if you are storing it with the lid and seal that you don't over tighten the ring you want a little bit of gas to be able to escape so your jar doesn't explode from pressure. I store with a coffee filter on top with the canning ring around it to secure it.
@@toniajones3572 great advice
@@toniajones3572 but how often do I feed it once it’s in the fridge?
@Arely Payan just feed it when you go to make anything that uses a sourdough starter (or of you don't have any discard you can use the remaining left over starter you would have discarded when feeding) I have left mine in the fridge for up to 3 weeks. I probably wouldn't leave it in there any longer than that without feeding it. If you aren't using it very often I would suggest maybe every other week take it out and feed it just to keep it up. But if you are a weekly baker you won't ever have to worry about it going bad. Just make sure you always feed it 1 part starter 1 part water (I use distilled because I'm on city water so it treated) and 1 part whatever flour you are choosing to use.
Loved this video, wrote it all down. But quick question..after I put it in the fridge on day 7. How do I feed it then and how much and how often? Thank u
You mention a free E book near the end of the video. I don’t see the link below.
New to sourdough starter... started one 2 days ago. So far doing great but my question is on maintenance. You store it in the frig but how often do u feed it?
You want to feed it once a week
Does it have to be filtered water or can I use our well water?
Great question. Well water should be fine. You just don't want to use most city water because of the chemicals used to treat bacteria and pH
Thank you so much for this video! It’s nice and simple! I was wondering if it’s ok to make starter with regular all purpose flour. That’s what I have on hand right now and I’m so eager to try this! Thank you!
Is the refeed usually done with bread flour instead of all purpose flour? If so, I totally mixed that up at some point because I usually refeed with all purpose mixed or mixed with rye.
Great question. You can use either flour
I wish I had seen this video before making my starter. I used bread flour and it took a lot longer to start doubling in size and the first recipe I made didn’t rise very well. Thanks for sharing this very helpful beginning.
Start feeding with whole wheat or rye. You can use all different flours interchangeable!
Thanks for the tutorial. Can't wait to give this a try and make my first loaf of bread.
Hope it was helpful
So cool! Thanks!❤️🙏🏻
Thank you for the video, Jill! I actually started my sourdough starter yesterday (100 g. of ww flour / 100 g. of water) and today I noticed that the top was dark brown and totally dried out (reminded me of the skin that develops on gravy when you leave it to sit). Not sure what to do, or more importantly why this happened. I live in Arizona and I'm thinking maybe it is the air being so dry?!? Any advise would be wonderful!! Thank you!
Jake lives in my jar. Sometimes he hang out on the counter and does a little work. Sometimes he gets chill time hangin out in my fridge. But he is a member of this family for sure.
That's great 😂
@whisperingwillow
Question- day 2 to day 3 was very active. It overflowed. I fed it earlier than 24 hours because it clearly had risen and was going back down. After I did that now it’s barely making any bubbles. I am currently on day 4. Did my 4th feed at 24 hour mark but clearly there’s no indication of bubbles and activity. Also, it has a very sour smell mixed with a yeast like smell. Is this normal?
I’m having the same issue currently!
I assume it's possible to use a larger jar?
You sure can
After day seven, and you bake your bread, do you leave starter in fridge?
Say I don’t want to bake bread every day, when do I feed to bake,Dicard
Yes store your starter in the fridge. Take it out a day before you plan on baking, discard half and feed it
Omg we didn’t throw off the top! We’ll still use it because it smells like bread. Will see what happens.
The thought of wasting dough is ….HARD for me to digest
Don’t waste it, use it for a discard recipe
yes, this throw away part discourages me too
Thank you so much for sharing this steps. What should be the approximate storage temperature for the starter?
Put it in the refrigerator
Have you ever tried making a starter from einkorn flour?
I have not but it's possible
Thanks Jill. On 7th day how much starter do you use . And 50 g or 1.764 oz of both waters and w w flour feed EVERY day mix in and keep in fridge??? EVERY DAY Forever feed 50 g filtered water and w w flour mixed in? ThAnks tessa San Jose ca
DAY 3: Getting some serious bubbles in original Sour Dough Starter Jar. I could not stand the waste of discard so started a second jar from Day 3 discard.
Question: Do I start over with Day 1 for second jar or have them both at Day 3? I added 1 cup water and 1 cup wheat flour to Day 3 Discard (jar #2)
I immediately wondered why not start a second jar with the day two half- i hate waste!
Or use a bigger jar? Would that work?
I agree, years ago I was doing this throw away deal and got discouraged and stopped trying to make this bread and waited until now....about 3 years later and am willing to try once more.
Thank you for the great and easy info. I do however have a question; I was reading another persons blog and she said to start with the whole wheat flour but then switch to unbleached all purpose flour. What is the difference?? Which one should I use? Thank you 🙏🏼
You can do either. I recommend starting with whole wheat flour and after my starter is good and active, switching to organic bread flour
Am I understanding correctly that you just throw away the discard? Would it be good for using in anything else? And thank you for the video - seems easy and doable and I really want to try the focaccia bread recipe :)
The discard can be used to start another starter or there are tons of sourdough discard recipes. Here's a link to some of my favorite recipes for discard thewhisperingwillowfarm.com/products/10-simple-sourdough-recipes-e-book
@@WhisperingWillowFarm thank you! That is awesome :)
@@WhisperingWillowFarm I’m on day 3, can I start using the discard now for recipes or do I need to wait until day 7?
@@AC-garden I used my day 2&3 discard to make pancakes
Thanks! Any ideas on what to do with the discard portions? Hate to waste food! 😅
Check the comments for lots of great ideas. No need to waste
Why do u have to discard half the mixture
Because otherwise you'd have to continue to double the amount of flour and water you're feeding. Think of the discard as a living thing because it really is, if you don't discard half and then feed the 1c of flour and 1c of water, you're only feeding half of its daily serving. It helps keep measurements reasonable and ensures your starter is being well fed, or else it won't grow and bubble. Once you have a matured starter, there are plenty of discard recipes to use :)
@@Justme-om2cj so you can use the discard in another jar and like make another starter ? Or can i use it for other things ?