I tried - registered for the newsletter but it has been 2 days and you still haven't sent the free Sourdough Starter Guide - or any email. How do I get the free Sourdough Starter Guide?
Are adds blocking off your email address when you're trying to type it into my website? If that's the case I will fix that. Thanks for letting me know.@@andrecarlos4804
Can’t thank you enough. This is by far the very best starter. I’ve not had to waste anything and after I’ve used my starter for a loaf, I simply put what’s left in the fridge. When I need to feed, I simply add the amount of rye flour and water I need (with left overs to keep) and overnight it’s doubled in size! A totally fool proof way! Took me a while to crack the whole loaf making thing but I now have that nailed and I don’t even use the folding method. I mix in the morning and leave to prove then a couple more steps and it’s baked that night! Less than 12 hours. I’ve surprised myself. Tastes so good but I’m eating far too much of it now 🤣🤣🤣
A week ago I started my sourdough starter. I didn't have the explicit instructions that you're giving. So after seven days, I threw it out. Today is now day 1 of my starter under your instruction. I can't wait to see the results!
I wish I had seen this video years ago... You make it look so simple and less complicated.. Why hasn't anyone else explained it as simple as you? THANK YOU, Grant :)
Thank you so much Grant!! I have tried so many other starters that gave me huge amounts of discard with no success on the starter. I came across your method, tried it and after about 9 days, my starter was ready! I am now ready to bake my first loaf. Thanks again!!
Thank you Grant for the step by step guide! Ive been searching all over the web for some kind of guide that i may be able to save/print that is easy to follow. Most gave similar responses along the sorts of..you get the idea on day 2- 5, 6 or 7 but lacking guidance on the amount of starter to to save and how much flour/water to re-add was almost never explained for those of us who are new to sourdough baking. I started my own starter a week ago but have not seen any improvement and deduced that my feeding portions may be off.I will follow your steps and I am hoping for better luck and bread making. I will try to provide feedback later.
Thank you for this starter recipe and instructions. In the past, I successfully made a sourdough starter using all purpose flour. To try this method, I purchased a small bag of rye flour and am currently on day three of the process. I was pretty amazed to find the mixture bubbling and doubling in volume yesterday (day two), a few hours after feeding! The rye flour really does make a difference and I look forward to making the Sourdough Sandwich Bread recipe you've provided when this starter is ready. Again, thanks!
@GrantBakes thank you so much for this video finally my starter is ready to be used and you explained it in a way that simplifies the process. I can’t wait to start my journey in baking with my own starter
Its day 12 and my sourdough starter has officially doubled in size!! Started feeding it twice a day on day 10 following a few days of clear 1-2cm rises. Super proud of myself for persevering and starting over using your method after 2 previous failed attempts with other recipies. Thank you!! I think the rye flour was a game changer
Thank you Grant so much finally I got something simple enough that I can understand and follow through. Thank you for the input on how to work with it. Thank you again.! Also, very clear on RUclips.
Thanks Grant! This is exactly what I have been looking for on YT. Most of the other sourdough baking videos start with "add X grams of your starter to a mixing bowl....." I know what to do after that. It was the starter that I needed help with. I wanted one that used rye flour instead of whole wheat flour. I plan on baking using either the no discard starter method or the save a portion of the dough as your next starter method. THANKS FOR GIVING ME THIS BOOST!!! I downloaded your guide and subscribed to your newsletter and here on YT.
Update. I’ve been so pleased with the starter. It’s so much easier doing it this way with no waste. I’ve made pizza, focaccia, and several loaves of bread. Thank you.
I’m doing an experiment between two different methods for rye sourdough starters. Yours is one of my choices & my 1st time using the scale to measure ingredients instead of using measuring spoons. I just started both today, 6/10/22 & I hope I create strong active whole grain sourdough starters. 🤞 Thank you so much for sharing! I’m enjoying watching your videos. New Subscriber 🙂
Glad I found this video. I wasted so much flour following someone else’s instructions which was to feed 1 cup flour and 1 cup water with every feeding! 🤦♀️
Next week I'll show you how to make a "NO KNEAD Sourdough Bread" with your new starter. Subscribe so you don't miss it! - tinyurl.com/subscribetograntbakes
Thank you for your video. My sourdough started was born in 2018, I love your video, I will start making more starter from scratch based on your video. :)
So far this is the best sourdough starter video I've watched. I do have one small complaint though. When I finally figured out how to download the included list I did. There's just one slight problem; I can't figure out how to view it. Since I had to subscribe to RUclips to get the file you'd think there would be some instructions on how to look at it.😢
Hello! I'm on day 8 of your recipe, and it showed a lot more action and progress in the first 2-3 days. It is not growing like I think it should. Is this normal? It's got CO2 bubbles within the starter, but it's just not growing above the rubber band line like it did in the beginning. What are your thoughts?
@@GrantBakes omg it worked thanks to your video and the guide! Its a bit colder here, so it took longer. Day 6 is now happening at day 10. I'm so excited, now going to try my first sourdough bread.. thank you Grant!
Great recipe with very little waste of flour, exactly what I was looking for. Day 3 here and it is starting out to grow nicely and the fragrance is popping out.
🩵You're so pleasant to listen to. 😊 Thank you for showing us how to prepare the starter without tossing a lot every day. (I was thinking it was a 'no waste recipe' for a while ! 😉) 🩶
Hi Grant, I failed twice in the last 2 weeks. Up to day 5 and 6, it doesn't rise. What to do when you reach the end and it never risen? I am starting your starter now so your reassurance is greatly appreciated. Thanks
Thank you for all your videos! I followed your video on how to make a sourdough starter from scratch. I used nothing but the dark rye flour until day 7 and then I used bread flour. I fed it in the evening, and by morning it rose but did not double.I used it to make bread anyway and my bread was tasty but dense. I tried it again and left the dough on the counter for five hours thinking that maybe I didn’t let it sit long enough. Same result. Your thoughts on this? Also, do you think I need to go back to using rye flour to feed it? I appreciate any help.
Okay so I started making one with half whole wheat and half non bleached flour and it grew and was happy but it just wouldn’t go over the rubber band by day 8. I made a big mistake and decided to do a feeding without discarding 🤣 can I save it? I did 25g starter, 50 ww flour and 50 white flour & 100g water. Then I did another feeding without discarding at 50g of each flour and 100 g water. Idk if it can be saved? It’s still rising … just not lots.
Hi there... I'm giving this a try. Just doing the second day additions and finding what I mixed up yesterday had set up like concrete. I worked it with the tines of a plastic fork to get it back to the pasty looking mixture as well as I could, then covered it with a less pourous cover. Should I do anything different? (I'm in the desert)
Hello, I love how simple your video and guide is! I am having trouble getting my starter to rise at all. I can’t figure out what I’m doing wrong. I have a heated mat because our house is cool. Any ideas??
So, day two and my starter has risen to the lid in my 4 cup pyrex. It's also funky smelling. Should I skip to day 4? Actually, nevermind.. I see other questions that haven't been answered for a bit and you probably won't get back to me quick enough. I'll just follow the process until it smells more aromatic.
This is great! Just what I was looking for. But you lost me at the end when you talked about maintaining the starter. Is the tablespoon of starter that you put in a new jar just for the recipe for the following day? And, how much are you feeding it? 1:1:1 ratio? To maintain the starter what is your ratio and how often? How much do you discard or start with for each feeding? Thank you!
Making my first starter right now. On day 4 it stopped rising just as you predicted so continued to follow your instructions and fed it 40 grams of flour and water and came back on Day 5 after 12 hours and it still had not grown any (maybe a tiny bit). Do I feed it after 12 hours anyways or wait 24 hours, or wait until it doubles?
Hi Grant, came across your channel today and looking forward to trying 😊 can I check please, can we use this same method for other flours eg all purpose, wholemeal? Thank you again 👏
Hi Grant to bake a rye sourdough bread one must use a rye starter? Also can I use rye starter for other breads? Thanks for the video, making your starter soon!
Yes, I would use a rye starter for rye breads. And yes, you can use your rye starter for wheat based sourdough breads, or you can also start feeding your rye starter white bread flour or whole wheat flour to convert it into a wheat based starter.
I just started looking, but I’ve found lots of no-discard recipes on RUclips for making sourdough starter. Have you tried any of them? Thank you for sharing your videos.
I haven’t, usually I like to discard ONLY when making the starter from scratch, because some of the acid build up can have a very off taste. Then, once the starter is established I switch to a no discard feeding routine and I never need to throw anything away again. Just my preference 👍🏻
Also in your spelt-sourdough guide you write that on day 5'th it's ready to bake with - and then going forward you write to only reserve 25g of the starter, and throw the rest away? Or bake with it? I'm confused with that part? If you would please answer and enlighten me on this, because my starter is finally doubling in size and looks good after many tries!! :D
Thanks for sharing! I’m fallowing your method. The first day it did rise. The second day no luck but I noticed it had a darker brown dry layer on top, is that normal and should I still used that to feed the next one?
Rye flour seems to work best because of the enzymes present in it, but the next best alternative would be any whole grain flour like whole wheat or whole grain spelt flour. Get as close as you can and it should work.
If you want the easy life get some rye flour, dark means it has more of the grain. Rye flour is very difficult to get it wrong. If you get wholegrain try organic with as much of the grain as possible. Pineapple juice instead of water for the first 3 days is the cheat so if you can't find rye at least you can find some pineapple juice. It's impossible not to get a starter out of rye + pineapple juice.
Do we store multiple table spoons of starter, or was that whole process for the one table spoon to store and use when ready to mix in the bread flour to make sour dough bread?
I’ve been feeding my starters with Bob’s Artisan Bread Flour and Bob’s Dark Rye Flour (for the Rye starter). The white artisan flour works fine, but the starter fed with Bob’s dark rye flour has green mold within 48 hours. That’s EVERY time… and I never feed the starter in anything but a clean, washed container. When the rye starter gets moldy, I toss it out, wash the containers and make new Rye starter by adding Bob’s Rye flour and water to the white flour starter in a 1-2-2 ration. The only thing I can figure is that the raw Bob’s Dark Rye Flour contains mold spores. I tossed out the open bag and will try again with a new, unopened bag tonight.
After making a starter, how long is it good for in the refrigerator? I made my starter 3 or 4 weeks ago, but I was too busy to make the bread. Do I need to start over?
Hi! Thanks for the great video. I’m on day 5 at the moment and starter is doing well. I have a question . After I use the amount of starter used to make bread what do I do with the remaining starter? Do I keep feeding it twice a day and leave it at room temp? Also, It seems like the starter used to bake the bread needs to be refrigerated before use too? You may already have a video on this am I’m sorry if I missed that I’m going to keep looking. Thanks again!
Watch my recipe video called “Good Sourdough Bread.” It should explain it. Basically, put the leftover starter that’s in the jar into the fridge and save it for the next time you want to make bread. Then, take it out and feed it, and by the next morning it should have doubled in size and and you’ll have enough to make another loaf of bread. Then, once again, put the remaining starter into the fridge until the next time you need it.
Hi Grant, i just started making this starter last night. So far no bubbles at all. I believe our house is not warm enough to ferment the starter. Any recommendation? and should i still continue feeding it even if it doesn't show signs of activity?
Put a tray in the oven, put the jar on top of that tray, turn on the oven light. That makes your oven into a makeshift proofing box, should be warm enough to ferment it.
I'm on day 6 and haven't gotten any rise. I may have started it at the wrong time. We've been in the negative degrees here in Colorado. I ordered a warmer, but should I start over since the starter hasn't risen at all?
Hey Grant. I’m on day 6 of your sourdough starter. It rises, falls, smells like sourdough bread…the only difference between yours and mine is that mine is slightly liquid whereas yours is on the stiffer side. I can’t scoop my starter to measure for each feeding, I have to pour it out. I’m using rye flour and filtered water. Do you suggest decreasing the liquid or increasing the flour? If so, which amounts? This is my first time ever making a starter. I chose your recipe bc it seemed the most straightforward. I don’t want to ruin it at this point 🙏😊
My starter currently smells like nail polish... Is that normal?? I'm feeding my 6-day-old starter once per day with WHOLEMEAL FLOUR and the activity is really good, but the last 3 days it smells bad. Something between paint and nail polish. Is it maybe because of the type of flour I'm using? Will that get any better when I start feeding it with all-purpose flour? Thank you!
Hi there, thanks for the nice video. I am trying to make a starter with creamy taste to make some brioche. I wonder if we can make starter from in bleached flour and milk. Do you try this before? Or any advices to make the creamy taste sourdough starter?
Take 25 grams of normal sourdough starter and feed it 50g flour and 40g milk. You can repeat thy feeding a few times and it should make a stiff starter that is better for brioche than regular starter
Thank you for showing this method. How long can i safely keep the 25g of starter in the fridge before it goes bad? Can it stay for a few weeks without feeding?
What do you think about people that say Rye flour has the bugs/microbes. But all purpose flower has the food. So they mix half-and-half of each flour. And then a week later, only use all purpose flour.
I’ve never tried it with white rye flour, but wholesale is preferable when you’re creating a starter for the first time. The whole grains contain more of the beneficial microbes that make the starter become active!
I did this and on first day after 12 hours the flour and water rises high and had a lot of bubbles but then after an hour later (13 hours later from when I added the 10g/10g) the starter went flat? It’s cold here in California, do I maybe need to feed it every 12 hours? Or do I just continue with the directions from day 2-6?
I used the same exact brand for my beginning rye starter. Day 1 did 200 grams 1:1 ratio for flour/water. Did not feed at all and on day 3 it more than doubled in size, smelt fermented, lots of bubbles and activity and had all the activity sounds. What does this mean?! Did I make a new discovery?
Hi, I saw your video about rye sourdough starter a few minutes ago, I started making my starter already, do you have a recipe for rye sourdough bread. Thanks 🙏
I'm actually going to be doing three or four videos very soon on whole grain sourdough breads! Including a 100% rye bread. Rye was actually the first sourdough bread I ever made, believe it or not! If you want to, go ahead and sign up for my newsletter (grantbakes.com/vip) and you'll get the recipes in your inbox when I send them out. Plus, you can subscribe to my channel to see the video in a few weeks. I'll be doing whole wheat, spelt, and rye breads. 😁
@@GrantBakes most definitely I will look forward to your videos , I think I never get an ear because I think the dough is too wet ( this is following the recipe) so I will see , thanks for replying back
Hi I made my sourdough starter and left it out on the counter I noticed after 3 days it had a few bubbles but the moment I put it the oven with the oven light on on day 4 it immediately started to grow and rise! However it smells like alcohol all the time even when it’s rising and done rising 😮💨 Did I mess it up by not putting it in a warm environment at the start?
It’s day 5 for me today and my starter hasn’t grown at all, nor any bubbles. Don’t know if I should carry on with the 1:1:1 method which is the next step according to your guide. Or just carry on feeding with the rye flour?
I’m on my day 4 now. It didn’t double. I waited for a full 24 hours and now it almost doubled. I’m gonna feed it and start my day 5. Will that have any impact for the starter later? If my day 5 double in 12 hrs, I’m sure I’ll follow the schedule. But if it doesn’t double in 12 hrs but maybe will be similar to day 4 (another full 24 hrs), that should be OK, too, right? Also, please clarify why we should feed it every 12 hrs? Is it to make it stronger? Most tutorials say to feed it 24 hrs after. Thank you!
OK; I'm on Day 4, having done the sequence this morning, and it says Day 4 wait 12 hours for the next feeding. Is Day 4 TWO feedings of 40 gr. 1:1, or 40 gr. a second time? Day 5 starts 12 hours AFTER the second Day 4 feeding? (I've used Bread Flour vs. Rye Bread Flour, BTW).
At the end of your video, you said "you can use any flour to feed your starter at this point", but can I start with AP (unbleached) and whole wheat right from the get-go?? Are the method and measurements the same?
Ben Starr has a video on this saying you can use any flour but different ones especially bleached can take up to two weeks simply because there aren't a many yeast there yet. His method is similar but starts with 50g/50g so there's more to discard initially. I like Grant's starter method proportions but with unbl AP and either method for keeping the starter in the fridge; a small dough ball vs. a jar of pancake-batter consistency that you can take from and immediately use without feeding and only feed when you need to replenish it.
Get my free Sourdough Starter Guide that walks you through the steps of this video: grantbakes.com/sourdoughstarterguide
have you removed the starter guide, doesnt seem to exist anymore
I tried - registered for the newsletter but it has been 2 days and you still haven't sent the free Sourdough Starter Guide - or any email. How do I get the free Sourdough Starter Guide?
@@jessicamolyneux6321, @GrantBakes please do not murder our sourdough starter hopes....
Why do the ruddy adds block off the address while one types in???
Are adds blocking off your email address when you're trying to type it into my website? If that's the case I will fix that. Thanks for letting me know.@@andrecarlos4804
Thank you for being straightforward and clear..no long history of everything and a long life story..not saying that's bad but I appreciate your style!
Me too!
Me three!
Finally a person that makes it so simple!!! Thank you!! 😊
Can’t thank you enough. This is by far the very best starter. I’ve not had to waste anything and after I’ve used my starter for a loaf, I simply put what’s left in the fridge. When I need to feed, I simply add the amount of rye flour and water I need (with left overs to keep) and overnight it’s doubled in size! A totally fool proof way! Took me a while to crack the whole loaf making thing but I now have that nailed and I don’t even use the folding method. I mix in the morning and leave to prove then a couple more steps and it’s baked that night! Less than 12 hours. I’ve surprised myself. Tastes so good but I’m eating far too much of it now 🤣🤣🤣
Tell me your recipe please
A week ago I started my sourdough starter. I didn't have the explicit instructions that you're giving. So after seven days, I threw it out. Today is now day 1 of my starter under your instruction. I can't wait to see the results!
Good luck!
Can i use wheat flour instead of rye?
I wish I had seen this video years ago... You make it look so simple and less complicated.. Why hasn't anyone else explained it as simple as you? THANK YOU, Grant :)
Thank you so much Grant!! I have tried so many other starters that gave me huge amounts of discard with no success on the starter. I came across your method, tried it and after about 9 days, my starter was ready! I am now ready to bake my first loaf. Thanks again!!
One of the beste sourdough starter tutorials on RUclips you make it look so easy...thank you...and I just had to subscribe
Thank you! And thanks for subscribing!
Thank you Grant for the step by step guide! Ive been searching all over the web for some kind of guide that i may be able to save/print that is easy to follow. Most gave similar responses along the sorts of..you get the idea on day 2- 5, 6 or 7 but lacking guidance on the amount of starter to to save and how much flour/water to re-add was almost never explained for those of us who are new to sourdough baking. I started my own starter a week ago but have not seen any improvement and deduced that my feeding portions may be off.I will follow your steps and I am hoping for better luck and bread making. I will try to provide feedback later.
So far, this is the best tutorial I've seen. thanks Grant Bakes!
Thanks, Lynn! A great review. I'm glad you liked it.
This is the best Chanel EVER!!!!!!!!!!!!!!!!!!!
Thank you This was the easiest instruction I've seen. Will try again
Thanks!
Best video on sourdough starter yet!!
Thank you for this starter recipe and instructions. In the past, I successfully made a sourdough starter using all purpose flour. To try this method, I purchased a small bag of rye flour and am currently on day three of the process. I was pretty amazed to find the mixture bubbling and doubling in volume yesterday (day two), a few hours after feeding! The rye flour really does make a difference and I look forward to making the Sourdough Sandwich Bread recipe you've provided when this starter is ready. Again, thanks!
@GrantBakes thank you so much for this video finally my starter is ready to be used and you explained it in a way that simplifies the process. I can’t wait to start my journey in baking with my own starter
Its day 12 and my sourdough starter has officially doubled in size!! Started feeding it twice a day on day 10 following a few days of clear 1-2cm rises. Super proud of myself for persevering and starting over using your method after 2 previous failed attempts with other recipies. Thank you!! I think the rye flour was a game changer
I have tried mak8ng sourdough many times over the years and have failed. I'm excited to say this is working. Thank you, Grant.
Thank you Grant so much finally I got something simple enough that I can understand and follow through. Thank you for the input on how to work with it. Thank you again.! Also, very clear on RUclips.
Thanks Grant! This is exactly what I have been looking for on YT. Most of the other sourdough baking videos start with "add X grams of your starter to a mixing bowl....." I know what to do after that. It was the starter that I needed help with. I wanted one that used rye flour instead of whole wheat flour. I plan on baking using either the no discard starter method or the save a portion of the dough as your next starter method. THANKS FOR GIVING ME THIS BOOST!!! I downloaded your guide and subscribed to your newsletter and here on YT.
Im away next week, so will do this as soon as I'm back...Brilliant many thanks 🙂
Thanks for watching and giving it a try! Good luck.
My starter is at day 3 and I'm so excited because it's already alive and working. Can hardly wait for it to be ready to begin using. Thank you!
Update. I’ve been so pleased with the starter. It’s so much easier doing it this way with no waste. I’ve made pizza, focaccia, and several loaves of bread. Thank you.
I’m doing an experiment between two different methods for rye sourdough starters. Yours is one of my choices & my 1st time using the scale to measure ingredients instead of using measuring spoons. I just started both today, 6/10/22 & I hope I create strong active whole grain sourdough starters. 🤞 Thank you so much for sharing! I’m enjoying watching your videos. New Subscriber 🙂
How did you do with your experiment?
So, how'd it go ?
Enquiring minds wish to know - how did it go?
Favorite RUclips baking sensation
🙌
Glad I found this video. I wasted so much flour following someone else’s instructions which was to feed 1 cup flour and 1 cup water with every feeding! 🤦♀️
Oh no 😢. This video is very helpful and straightforward ❤
Your sourdough starter video is the best❤️!! Thanks so much
Next week I'll show you how to make a "NO KNEAD Sourdough Bread" with your new starter. Subscribe so you don't miss it! - tinyurl.com/subscribetograntbakes
Thank you! That is the only recipe that worked for me!
Thanks Grant I am new to SD.
You solved my problem...
I can't wait to try to make this starter.
Very helpful and a great video Thank you for the instructions .
Yes , It Is one of the best sourdough tutorial well explained and to the point. Thak you.
Glad it was helpful! Thanks so much.
Thank you for your video. My sourdough started was born in 2018, I love your video, I will start making more starter from scratch based on your video. :)
So far this is the best sourdough starter video I've watched. I do have one small complaint though. When I finally figured out how to download the included list I did. There's just one slight problem; I can't figure out how to view it. Since I had to subscribe to RUclips to get the file you'd think there would be some instructions on how to look at it.😢
Thank you, I can't wait to experiment this. Thanks! God bless.
Thanks for the comment! I hope you enjoy the process.
Thanks Grant for making this video. Love the way you do : )
Thank you! I always wanted to make rye bread, and this certainly helps!
Thanks for watching!
Started mine this afternoon because I’d like to do a borodinsky bread recipe. Thanks for this tutorial. 😊
Great! I've never made that type of bread. I'd love to try it soon. I hope your starter turns out well.
Is it okay to use whole wheat flour instead of rye?
Rye is incredible to make a starter. Was going nowhere until i decided to try this. 48 hours and it was bubbling away.
Hello! I'm on day 8 of your recipe, and it showed a lot more action and progress in the first 2-3 days. It is not growing like I think it should. Is this normal? It's got CO2 bubbles within the starter, but it's just not growing above the rubber band line like it did in the beginning. What are your thoughts?
I have the same problem, how did you solve it?
Thanks man! Awesome explanation 👏 going to try it with spelt flour instead of rye, hope that works too!
That will work! I’ve got a guide for that on my website actually: grantbakes.com/spelt-sourdough-starter-complete-guide/
@@GrantBakes omg it worked thanks to your video and the guide! Its a bit colder here, so it took longer. Day 6 is now happening at day 10. I'm so excited, now going to try my first sourdough bread.. thank you Grant!
Can you make the starter in the winter to show the differences between your summer starter.
Great recipe with very little waste of flour, exactly what I was looking for. Day 3 here and it is starting out to grow nicely and the fragrance is popping out.
🩵You're so pleasant to listen to. 😊
Thank you for showing us how to prepare the starter
without tossing a lot every day.
(I was thinking it was a 'no waste recipe' for a while ! 😉)
🩶
Thanks!
Hi Grant, I failed twice in the last 2 weeks. Up to day 5 and 6, it doesn't rise. What to do when you reach the end and it never risen? I am starting your starter now so your reassurance is greatly appreciated. Thanks
Amazing!
Thanks!
Thank you for all your videos! I followed your video on how to make a sourdough starter from scratch. I used nothing but the dark rye flour until day 7 and then I used bread flour. I fed it in the evening, and by morning it rose but did not double.I used it to make bread anyway and my bread was tasty but dense. I tried it again and left the dough on the counter for five hours thinking that maybe I didn’t let it sit long enough. Same result. Your thoughts on this?
Also, do you think I need to go back
to using rye flour to feed it? I appreciate any help.
Okay so I started making one with half whole wheat and half non bleached flour and it grew and was happy but it just wouldn’t go over the rubber band by day 8. I made a big mistake and decided to do a feeding without discarding 🤣 can I save it? I did 25g starter, 50 ww flour and 50 white flour & 100g water. Then I did another feeding without discarding at 50g of each flour and 100 g water. Idk if it can be saved? It’s still rising … just not lots.
Hi Grant, I subscribed to your newsletter, but either didn’t get or misplaced the email with the starter guide. Is there another way to download it?
Hi there... I'm giving this a try. Just doing the second day additions and finding what I mixed up yesterday had set up like concrete. I worked it with the tines of a plastic fork to get it back to the pasty looking mixture as well as I could, then covered it with a less pourous cover. Should I do anything different? (I'm in the desert)
Hello, I love how simple your video and guide is! I am having trouble getting my starter to rise at all. I can’t figure out what I’m doing wrong. I have a heated mat because our house is cool. Any ideas??
So, day two and my starter has risen to the lid in my 4 cup pyrex. It's also funky smelling. Should I skip to day 4? Actually, nevermind.. I see other questions that haven't been answered for a bit and you probably won't get back to me quick enough. I'll just follow the process until it smells more aromatic.
I used your rye sourdough starter recipe and it worked great. Took five days to get going for a rye starter and a whole-wheat starter.
This is great! Just what I was looking for. But you lost me at the end when you talked about maintaining the starter. Is the tablespoon of starter that you put in a new jar just for the recipe for the following day? And, how much are you feeding it? 1:1:1 ratio? To maintain the starter what is your ratio and how often? How much do you discard or start with for each feeding? Thank you!
Making my first starter right now. On day 4 it stopped rising just as you predicted so continued to follow your instructions and fed it 40 grams of flour and water and came back on Day 5 after 12 hours and it still had not grown any (maybe a tiny bit). Do I feed it after 12 hours anyways or wait 24 hours, or wait until it doubles?
Hi Grant, came across your channel today and looking forward to trying 😊 can I check please, can we use this same method for other flours eg all purpose, wholemeal? Thank you again 👏
Hi Grant to bake a rye sourdough bread one must use a rye starter? Also can I use rye starter for other breads? Thanks for the video, making your starter soon!
Yes, I would use a rye starter for rye breads. And yes, you can use your rye starter for wheat based sourdough breads, or you can also start feeding your rye starter white bread flour or whole wheat flour to convert it into a wheat based starter.
I thought using metal utensils or bowls is discouraged as it may kill or disrupt the production of yeast. Looks like it worked out for you though.👍
Thank you so much, so I can use this Rye flour starter to make sourdough bread with whole wheat flour?
I just started looking, but I’ve found lots of no-discard recipes on RUclips for making sourdough starter. Have you tried any of them? Thank you for sharing your videos.
I haven’t, usually I like to discard ONLY when making the starter from scratch, because some of the acid build up can have a very off taste. Then, once the starter is established I switch to a no discard feeding routine and I never need to throw anything away again. Just my preference 👍🏻
My starter doesn’t rise and fall, it only rises, and the texture as well is a lot liquidy , btw am using whole-wheat flour
Thanks for sharing. How long can you keep this tablespoon of starter in the fridge? Do you need to use it within a certain amount of time?
My observation with a rye starter is that it doesn't pass the float test but still ready to use if it doubles in size.
Also in your spelt-sourdough guide you write that on day 5'th it's ready to bake with - and then going forward you write to only reserve 25g of the starter, and throw the rest away? Or bake with it? I'm confused with that part? If you would please answer and enlighten me on this, because my starter is finally doubling in size and looks good after many tries!! :D
Thanks for sharing! I’m fallowing your method. The first day it did rise. The second day no luck but I noticed it had a darker brown dry layer on top, is that normal and should I still used that to feed the next one?
I love it. What’s the alternative to Dark Rye Flour?
Rye flour seems to work best because of the enzymes present in it, but the next best alternative would be any whole grain flour like whole wheat or whole grain spelt flour. Get as close as you can and it should work.
If you want the easy life get some rye flour, dark means it has more of the grain. Rye flour is very difficult to get it wrong. If you get wholegrain try organic with as much of the grain as possible. Pineapple juice instead of water for the first 3 days is the cheat so if you can't find rye at least you can find some pineapple juice. It's impossible not to get a starter out of rye + pineapple juice.
Do we store multiple table spoons of starter, or was that whole process for the one table spoon to store and use when ready to mix in the bread flour to make sour dough bread?
I’ve been feeding my starters with Bob’s Artisan Bread Flour and Bob’s Dark Rye Flour (for the Rye starter). The white artisan flour works fine, but the starter fed with Bob’s dark rye flour has green mold within 48 hours. That’s EVERY time… and I never feed the starter in anything but a clean, washed container. When the rye starter gets moldy, I toss it out, wash the containers and make new Rye starter by adding Bob’s Rye flour and water to the white flour starter in a 1-2-2 ration. The only thing I can figure is that the raw Bob’s Dark Rye Flour contains mold spores. I tossed out the open bag and will try again with a new, unopened bag tonight.
What should I do if the mixture dries out within the 24 hour wait? Does that jeopardize the success of the starter? Should I start over?
After making a starter, how long is it good for in the refrigerator? I made my starter 3 or 4 weeks ago, but I was too busy to make the bread. Do I need to start over?
Take the starter out of the fridge and feed it. If it was a healthy starter, it will probably grow to double in size within 8-12 hours.
Hi! Thanks for the great video. I’m on day 5 at the moment and starter is doing well. I have a question . After I use the amount of starter used to make bread what do I do with the remaining starter? Do I keep feeding it twice a day and leave it at room temp? Also, It seems like the starter used to bake the bread needs to be refrigerated before use too? You may already have a video on this am I’m sorry if I missed that I’m going to keep looking. Thanks again!
Watch my recipe video called “Good Sourdough Bread.” It should explain it. Basically, put the leftover starter that’s in the jar into the fridge and save it for the next time you want to make bread. Then, take it out and feed it, and by the next morning it should have doubled in size and and you’ll have enough to make another loaf of bread. Then, once again, put the remaining starter into the fridge until the next time you need it.
after im done making this sour dough starter,can i make sour dough bread using regular flour or bread flour? thanks
Hi Grant, i just started making this starter last night. So far no bubbles at all. I believe our house is not warm enough to ferment the starter. Any recommendation? and should i still continue feeding it even if it doesn't show signs of activity?
Put a tray in the oven, put the jar on top of that tray, turn on the oven light. That makes your oven into a makeshift proofing box, should be warm enough to ferment it.
I'm on day 6 and haven't gotten any rise. I may have started it at the wrong time. We've been in the negative degrees here in Colorado. I ordered a warmer, but should I start over since the starter hasn't risen at all?
What quantities do you feed established starter to maintain it?
Hey Grant. I’m on day 6 of your sourdough starter. It rises, falls, smells like sourdough bread…the only difference between yours and mine is that mine is slightly liquid whereas yours is on the stiffer side. I can’t scoop my starter to measure for each feeding, I have to pour it out. I’m using rye flour and filtered water. Do you suggest decreasing the liquid or increasing the flour? If so, which amounts? This is my first time ever making a starter. I chose your recipe bc it seemed the most straightforward. I don’t want to ruin it at this point 🙏😊
I would decrease the water slightly in that case. Shouldn't be a problem at all!
@@GrantBakesy sourdough gets a grey layer on the top. Is it safe to use?
How to forbidden it?
Can this rye starter be made in plastic jar? And if it's ok to use light rye?
My starter currently smells like nail polish... Is that normal?? I'm feeding my 6-day-old starter once per day with WHOLEMEAL FLOUR and the activity is really good, but the last 3 days it smells bad. Something between paint and nail polish. Is it maybe because of the type of flour I'm using? Will that get any better when I start feeding it with all-purpose flour? Thank you!
Hi there, thanks for the nice video. I am trying to make a starter with creamy taste to make some brioche. I wonder if we can make starter from in bleached flour and milk.
Do you try this before? Or any advices to make the creamy taste sourdough starter?
Take 25 grams of normal sourdough starter and feed it 50g flour and 40g milk. You can repeat thy feeding a few times and it should make a stiff starter that is better for brioche than regular starter
@@GrantBakes thank you very much 👍👍👍
Thank you for showing this method. How long can i safely keep the 25g of starter in the fridge before it goes bad? Can it stay for a few weeks without feeding?
A few weeks is completely fine in my experience. Make sure it’s covered well 👍🏻
What do you think about people that say Rye flour has the bugs/microbes. But all purpose flower has the food. So they mix half-and-half of each flour. And then a week later, only use all purpose flour.
Hi. Is it absolutely necessary to use DARK OR WHOLEMEAL flour? Will it work with white rye flour?
I’ve never tried it with white rye flour, but wholesale is preferable when you’re creating a starter for the first time. The whole grains contain more of the beneficial microbes that make the starter become active!
I did this and on first day after 12 hours the flour and water rises high and had a lot of bubbles but then after an hour later (13 hours later from when I added the 10g/10g) the starter went flat? It’s cold here in California, do I maybe need to feed it every 12 hours? Or do I just continue with the directions from day 2-6?
Wish I had found this before I started my starter. Two weeks in and still hasn’t doubled. Any videos to trouble shoot?
Can you use the bread flour as the starter too?
I used the same exact brand for my beginning rye starter. Day 1 did 200 grams 1:1 ratio for flour/water. Did not feed at all and on day 3 it more than doubled in size, smelt fermented, lots of bubbles and activity and had all the activity sounds. What does this mean?! Did I make a new discovery?
How large of a jar do you recommend using for this? :D
They tend to be either 0.4l or 2l with no inbetween D:
Can I use white rye flour to feed my starter instead bread flour or all purpose? Thanks
I have a ton of wheat flour. Can I use wheat flour instead of rye?
Hi, I saw your video about rye sourdough starter a few minutes ago, I started making my starter already, do you have a recipe for rye sourdough bread. Thanks 🙏
I'm actually going to be doing three or four videos very soon on whole grain sourdough breads! Including a 100% rye bread. Rye was actually the first sourdough bread I ever made, believe it or not! If you want to, go ahead and sign up for my newsletter (grantbakes.com/vip) and you'll get the recipes in your inbox when I send them out. Plus, you can subscribe to my channel to see the video in a few weeks. I'll be doing whole wheat, spelt, and rye breads. 😁
@@GrantBakes most definitely I will look forward to your videos , I think I never get an ear because I think the dough is too wet ( this is following the recipe) so I will see , thanks for replying back
Does it works the same way if I am in a cold/humid weather like london?
At the end of the video you took out 1 table spoon and said you put it in the frig. Did you discard the rest? Thank you.
Thanks
Hi I made my sourdough starter and left it out on the counter I noticed after 3 days it had a few bubbles but the moment I put it the oven with the oven light on on day 4 it immediately started to grow and rise!
However it smells like alcohol all the time even when it’s rising and done rising 😮💨
Did I mess it up by not putting it in a warm environment at the start?
It’s day 5 for me today and my starter hasn’t grown at all, nor any bubbles. Don’t know if I should carry on with the 1:1:1 method which is the next step according to your guide. Or just carry on feeding with the rye flour?
Just curious to what you did as I am having the same issue
I’m on my day 4 now. It didn’t double. I waited for a full 24 hours and now it almost doubled. I’m gonna feed it and start my day 5.
Will that have any impact for the starter later?
If my day 5 double in 12 hrs, I’m sure I’ll follow the schedule. But if it doesn’t double in 12 hrs but maybe will be similar to day 4 (another full 24 hrs), that should be OK, too, right?
Also, please clarify why we should feed it every 12 hrs? Is it to make it stronger? Most tutorials say to feed it 24 hrs after.
Thank you!
Where you able to find an answer?
OK; I'm on Day 4, having done the sequence this morning, and it says Day 4 wait 12 hours for the next feeding. Is Day 4 TWO feedings of 40 gr. 1:1, or 40 gr. a second time? Day 5 starts 12 hours AFTER the second Day 4 feeding? (I've used Bread Flour vs. Rye Bread Flour, BTW).
Can any other flour be used? Also did not understand as to when should the 12 hr feeding start? What is the indication?
At the end of your video, you said "you can use any flour to feed your starter at this point", but can I start with AP (unbleached) and whole wheat right from the get-go?? Are the method and measurements the same?
Ben Starr has a video on this saying you can use any flour but different ones especially bleached can take up to two weeks simply because there aren't a many yeast there yet. His method is similar but starts with 50g/50g so there's more to discard initially. I like Grant's starter method proportions but with unbl AP and either method for keeping the starter in the fridge; a small dough ball vs. a jar of pancake-batter consistency that you can take from and immediately use without feeding and only feed when you need to replenish it.
Ooo thanks