My grandma used to bake once a week. She would leave a small amount of starter left, add flour (a lot) until it became almost crumbly, add another layer of flour on top, put the lid on an pop in the fridge. She would take it out one day before baking, add water (basically rehydrating it), stir it well, and leave it feed until the next day. The next day, she would use most of it for the bread and repeat.
Ellys Everyday channel has a video about a similar method, for long term starter storage. She says: Take about a teaspoon of starter. Add a splash of water. Add enough flour to make a dough ball, about the size of a golf ball. Give it a little knead. Put a few big spoons of flour in the bottom of a container. Put your dough ball on the flour, then cover it up with flour. This was historically a Flemish method. They would put their dough ball in a bag of flour. ruclips.net/video/ViA-2TXzP6Q/видео.htmlsi=CMiRDnDpoiKkSWqd
This is exactly what my grandma did, as well as her grandma did, and so on down to prehistoric times. She simply kept a dirty pot after making another loaf, or pancackes, or whatever. Well, of course, the dough itself was made in a huge bowl, and the pot was used simply to make leaven for the dough. Even if it dried out, it still worked after she put some flour and water to the "dirty pot". She lived in a village in Belorussia :)
Watched a video on the history of sour dough bread and they said the reason they used the same bowls and instruments is the caked on old dough was the starter. they claimed the reason unleavened bread is popular in jewish and christian tradition is the jews at passover did not have the bread making bowls, ergo no starter.
I saw a woman in the very remote area in Tibet do the same thing. She used the same unwashed bowl to mix her dough whenever she made bread. Just mix the dough in the same pot.
@@kelyrin Townsends sourdough video. they are a nice channel for food history, especially 18th century cooking and food. ruclips.net/video/8J1PNDnqsfA/видео.htmlsi=U-kvKczp5YlKM8lg&t=207
"I don't have to learn how to make waffles." Hahah! Thanks Jack! I've always hated tossing half! There's no way pioneer women had so much freaking flour they would say, "Yes, just toss it. Life is so easy, washing clothes with water I've pulled up from the well and soap I made myself by saving fat from ultralean livestock and baking bread with flour that was hauled across 4 states and has to last my homestead for 7 months of winter in North Dakota. Just toss half every day."
No need to keep searching for a way to make a sourdough starter without feedings and discards, (never made sense to me.) Now that I have found your video I have the confidence to try it out. I am 74 years and looking forward to making my first sourdough bread as soon as I stop belly 😂
This is absolute genius!!! This is one reason that was stopping me from even attempting sourdough bread. Keeping a starter fed and alive seemed like having a pet! I love this no-trouble method and it works!!!! Thank you, Jack!
Thanks, Jack, for helping debunk the elitist "sourdough conspiracy": that it is too difficult, complicated and unforgiving for the home baker. After all "sourdough" was the only way to bake bread before commercial yeast. If our grannies and great grannies could do it, so can we. Cheers!
I hate to say it, but I think you're right. People love to make their knowledge seem arcane and difficult. I've been teaching people this method for some time now.
I just want to say thankyou Jack. I'm disabled and needed something to occupy myself so I took up baking a bit of bread. Last week I nearly threw in the towel, I was constantly getting tight, sunken, depressing loaves. Until I stumbled across your channel and in episode you talked about the importance of creating Tension. Now you tell me that I do not need to feed Edgar twice a day and all I need is old dirty pot. Sincerely Thankyou and I look forward to watching many more hrs of informative, humorous teaching.
I was always appalled by the thought of throwing away stuffs (esp food) where thousands are dying because they can't eat. Thanks a lot Jack for showing us the way to make sourdough breads without wasting. Much appreciated.
I'm new to sourdough baking but have prior experience with yeasts brewing mead and this makes so much sense to me. When I heard about having to feed starter every day, it clashed so much with my other experience of how yeasts behave, I just had to look into it. The yeasts used for brewing are specific strains bread for alcohol tolerance and which keytone and alcohol side products they produce, but wild yeasts are still just as hard to kill from neglect. Once they run out of food they hibernate but they sure aren't dead. Even after the yeasts have mostly settled to the bottom after months of ageing, it still isn't safe to back sweeten and bottle without adding sulfites to suppress yeast growth or sterile filtration because even one yeast cell will multiply with the new food and the released CO2 will blow up the bottle. You can even re-use the yeast in brewing after they've settled out and have been sitting for weeks. The only real issue from that could be if other strains contaminated it or the stresses caused unwanted evolution. Even if some start to die, it would take so long to kill all of the billions of yeast that the chances of there not being any alive to multiply again just seemed like such an odd idea to me. Sure it might take a bit longer for them to multiply back to their original levels, but actually killing all of them is really really hard to do. If they all died after using up their food source without any sticking around until another meal came along, they would have a hard time existing as a species to begin with. Yeasts are tenacious. Give them food and even if there's only a few they'll start exponentially multiplying like crazy.
Mine had set in my fridge since 2017. last week, I got it out and spooned a little of it into another container and started feeding it. It took several days to get it into shape, but my first loaf using it will be going into the oven this afternoon. During its time in the fridge since 2017, it was totally ignored.
@@Anteater23 to lower acidity. This is not a problem with the scraping method because the amount you put the day before is way more than you have there. I'm surprised the starter doesn't die with so little flour.
Love your common sense approach to sourdough bread. Initially I was so put off by all the RUclips’r’s treating their starter like some sort of sacred pet, I was too scared to even try to make it. It’s not nearly as complicated as people make out. I once neglected my starter for 3 months, fed it twice, made my levain, and it was perfect.
I neglected my starter for 3+ months, and after watching this I decided to try it. THANK YOU!!! It’s now going strong; I use it every three weeks or so.
Gotta feel sorry for other teachers. We had to wait until came along to get a simple, clear explanation of the sourdough starter and process. Makes me want to make a contribution to Jack's paypal. Yeah. Think I'm gonna do just that. Thanks mate for the easy to understand video.
I'm proud to say that I discovered this method by myself as well. One time I had way too much starter and I just threw it all out and added flour and water to the remaining bowl. The next day it was happier than ever! It clicked. I realized I could just use the whole starter on my baking and then revive the leftovers the next week.
Fantastic Jack. You've spoken my mind! I too was reluctant to start sourdough because of the discard situation, and the prospect of learning how to cope with throwing away perfectly good ingredients or learning how to make other bakery goods with the surplus starter, when all I really wanted was a sourdough loaf! And, as a Yorkshireman I couldn't see myself chucking stuff in the bin. What a dilemma. So, I never even got started. Along comes Jack The Lad to the rescue as usual. With his promise of a 'no discard' method he had me on the hook. Now we've got the full picture, we have the info to give it a go at last. Thanks again Jack, for your marvellous, no-punches-pulled style. And yes please. Keep doing what you're doing. That's fine by me. and I'm certain I'm not alone. As soon as I can get a few things sorted out, I'm going to make the journey south and join you on one of your Sourdough courses. Just a couple of questions to finish off if I may please? In the method you only mention covering the dough at one point. Would you cover it for each proving? And,....Bringing back a sleeping starter. You say it might need a couple of feeds to get it active. Would you feed it the same quantity of flour and water at 24 hour intervals each time (which would then end up with a much bigger volume - maybe even double by this time- than would be needed for the recipe)? Or would you mind explaining a bit more about waking up a sleeping starter please? Many thanks, and kind regards from Norfolk. Roy Kelsey
SO COOL to see you in class the other day Roy, and to answer your questions... Yes I sprits the dough with water up until the preshape stage when I flour it and cover it with a cloth... And, for a sleepy starter I would work out what I need (like 200g of starter for tomorrow) then feed it once in the morning before 50g flour and 50g of water, and give it the other half of the feed in the evening ready for tomorrow ☺️👊🏻
Patty here! I am so excited!!!!! I heard of you from Culinary Exploration, I assume you are the Jack he mentions. I bake lots!!! Love baking yeast bread. I got some starter from my neighbor last week and thought I’d give it a try once again. It was so hard when I tried before. My neighbor was trying to tell me all this stuff and sent her cookbook with me and I was thinking, “oh no this is too hard again!” I got on RUclips and found Phillip! Wow…. Changed my attitude! Now watching you!!! Thank you!!! Patty
Oh so pleased to hear this.....I was getting really fed up with binning half of the mixture. I mean how many pancakes can you eat before you need to buy new jeans?
I wish I hadn’t just watched this, I nearly chocked on my sourdough waffle (with apricot jam) that I had made to use up some starter. Am still chuckling!
Sourdough newbie here. I've been watching all your videos. I'm on the morning of Day 3 making brand new starter and it's going BEAUTIFULLY! Plenty of "excitement" in my pot. Hope to be baking by Sunday. Thanks for all the info. - I enjoy you so much. I watched a bunch of videos before yours going on and on about the "discard" and I was like what the hell? There has to be a better way! You're the man :)
I loved this!!!! No BS, easy and accessible. Most recipes go like “yo starter needs to be that stage, feed it every day bla bla”. No??? I feed it once a week, leave me alone. The “sourdough is a cheap pet for people in their 30s” was meant as a joke you guys...
OMG, I was about to quit .it is been two weeks that I am making bread this way ,OMG ,what a practical way of making bread once a week. Bread was beautiful, open crumbs,crunchy top WOW👌🏼👌🏼👌🏼 Thank you, thank you ...
I neglected my Rye starter for 4 months. 50gr. sat in the fridge for 4 months. I put in 100 and 100 (rye flour and water) came back like the champ it is. Put it in the oven with the light on (in case it was afraid of the dark) and the next morning it was fully alive.
I've only baked a few sourdough a thus far, but I've honestly just been chucking stuff in a jar, not weighing it, and just eye balling how much I put into the dough mixture. It's made some really beautiful loaves. I am getting the impression the main reason most people don't make sourdough is because of the terrible 12 page recipes out there, it's not difficult to make a really good sourdough loaf if you get and understanding of what's happening and think about things a little differently to your regular yeast breads.
Yes I agree, sourdough is really not difficult. It's different, but not difficult. And the differences of technique between sourdough and PREFERMENTED yeasted bread are really minor (and if you do use baker's yeast, you really really should be using preferments).The differences between low hydration and high hydration though... that's a different story.
That's just how I bake too. I throw together something that I eyeball to make a 1000g loaf. I feel like I've learned more and quicker by fails, troubleshooting what went wrong, etc
Richard Harris yeah man pretty much anything works as long as it’s proofed enough when you put it in the oven. I live in Qld Australia and it’s warm enough here that I don’t need to re-feed my starter. If I have enough from my last dough I just put it in the fridge and take it out a week later and use as is.
It took me a long time to decide I wanted to make sourdough instead of using yeast. I just could not understand how these so caked "bread experts" would tell people with a straight face to throw out all that flour. I wonder if those are the people that have hoarded so much flour during CoVid that it's made so hard for the rest of us to find bread flour in supermarkets? They should be ashamed of themselves... And they are still there all over RUclips and the internet teaching others do the same. I'm so glad I found Jack. The starter he shows how to do, is close to impossible to kill. I have kept the bit at the bottom of my jar for 2+ weeks. You put the flower and water and leave it overnight, and you get this lovely and alive jar full in the morning. It smells like heaven, I can say like flowers. I'm so thankful and impressed on how it is like a miracle every time. (I make two loaves so I put 100 water and 100 whole rye flour.) Jack says it won't look like the full bubbly jar he shows. Mine looks just like that, Each and every time. Thanks dear Jack. You are beyond amazing.
I came myself to the very same method, so thanks for the video as I can share it with other home bakers. If I need a very active starter (for example for baking panettone), I might feed it 3 to 4 times to have it super-active. Brilliant video, thanks again.... By the way, the weight loss of starter, "science", it is called "respiration". Microorganisms eat the flour, burn it, and "exhale" CO2 (as we humans do). When you lose weight, it goes into the air as CO2. Like burning wood.
I am surprised by the number of viewers for this one.... If I were the ppl who just started baking Sourdough I will not miss this one... The most useful one and come on! I don't not understand the single bit of throw away the stater when it needed to reach... U need a quality food for the starter.. thanks Jack again! You are D man
I was thinking about trying sourdough because of the difficulty in finding yeast, but with the shortage of flour I can't bring myself to waste what I have by throwing it away. This is a great work-around for the problem.
I recently received a starter from San Francisco and my head was spinning with the feeding and million recipes to make with the discard. This is so simple and makes so much sense! Thank you Jack! 👏🏼👏🏼👏🏼👏🏼
Jack, I think you may have just saved my sourdough starter from being thrown in the garbage! I love baking sourdough, I love the science, I even love the practicing and tweaking process of making my perfect loaf. However, as a busy stay-at-home mom, it was a huge headache to have to feed a hungry sourdough starter all the time, and it always slipped my mind. I also hated the waste, so I started whipping up sourdough discard recipes. Which was okay, but still a lot to manage. And sometimes I just want regular pancakes, ya know?? I was so close to just tossing the starter out - losing all that hard work and making my time mean nothing - just to save myself the trouble, money, and seemingly endless imperfect loaves. THANK YOU SO MUCH! I can still have yummy sourdough, but on MY schedule. :)
Thank you so much, Jack! I was being a sourdough slave trying to feed it every day and use it 2 -3 times a week. I don't like waste either so I'm very happy to learn your method of the scrapings. I'm sure you came up with it, the other blokes found a way to read your mind and then that's when they learned it. Thanks, again!
This video is gold! I’m an absolute beginner, just got some sourdough starter from a local lady, started reading the instructions and thought ’discard? What do you mean discard? Why would you do that? I don’t want to just throw half of it away every time!’ I’m so glad I found this!
My God, THANK YOU! I am so glad that I found this. I make yeasted bread almost weekly, and I have wanted to get into sourdough baking -- but I was frustrated by the "fiddly" methods everywhere. I have a wife, two toddler boys, two dogs, a house to keep (I'm a stay at home dad while my wife is a full-time nurse and a full-time student earning her Family Nurse Practitioner), and a house to remodel. AND, I hate wasting food and ingredients -- especially since I go out of my way to find and buy quality foodstuff for my family. Thank you so much for sharing a simple and efficient sourdough technique. I will be checking out your Starter recipe and getting started next weekend.
Jack, you are brilliant! I am so happy to have found your channel. I just tried your sour dough recipe with splendid results. And more exciting than these two lovely loaves, I now have confidence getting loaves out of the banetton basket without sticking and no longer have to deal with the messy ritual of discarding masses of sticky sourdough starter each time I feed. Twenty minutes on your channel and two of my bread-making frustrations are simply gone.
Yesssss! Thank you for keeping it simple!! All discarding and stuff wasn’t how me and my friends used to do it 30 years ago! I haven’t baked sourdough for about 25 years now so wanting to get back into it. Your video has been very encouraging 🙂
Oh, Jack by far the very best video on starters! I am a family of one & love the idea of preparing my own sourdough myself for several reasons! but I thought I would waste too much for a family of one! Love this method! back to the basics!
Legend has it, "starter never dies". Legend Jake! I've been baking for the last 3 months with your help, fantastic! I've been happy, sad, angry, happy again, angry again....bread making: what a roller coaster!! I actually stopped for a couple of weeks, but then Wiifey asked: "so.... what you thinkin' about? When's the real bread coming back to this house?" -Hilarious! Didnt think it made such a huge difference 🙂 Well, so here I am, I've been baking again for the last two weeks, just so I could: -keep 200grms of last week's dough (if works!!!! Bread is soooo much smoother now) -make my first ever wholemeal organic rye starter!!!!! (Here I go! Wish me luck!!) Thanks Jake, you make lockdown so much more fun! (and all the family super happy and excited about home baked bread!!!)
I see this was made a year and a half ago, but THANK YOU! Perfect! I am just now growing my own starter, day 2 and my organic whole wheat is already bubbling like crazy. But, like you, it really bothers me to throw food out, and "discard" is somehow just wrong. So, I kept looking and stumbled across this video, which is perfect timing, so now I know that I can keep all the starter without discarding any, I just have to be less exuberant in feeding it, and be baking more regularly. My husband will be most happy. Absolutely priceless information, Jack. Very much appreciated.
Hello from Ohio, USA... I just love you Jack! New sourdough bread maker here,..OMG, there is so much to learn, I need to go to sourdough bread making school...and that would be your channel! Been watching you for a little over a week, starter was made, dough is in its final rest, will go in the oven tomorrow morning! I’m keeping my fingers crossed! My husband is the chef in the family so I am hoping to show him up a little! Thank you for making these tutorials so fun, exciting and educational! Your enthusiasm and energy is contagious!
As a new sourdough starter keeper, I was skeptical about the scraping method. Other videos are so exacting. So I used a plastic jar like yours with a few bits and left it I'm the fridge a few weeks. Took it out, added 50g each water and rye flour, within 12 hours it doubled and smells great. I will never be the same again. Thanks so much for your skill and light heartedness. You make these heavy times better.
Been doing this for years! I've not fed for as long as a month and not had any issues. Glad to know others have been doing the same! Though, I usually have quite a bit of starter in my pot at all times. Glad I stumbled onto you channel! This week I am going to force myself not to use as much flour. Really, truly, I'm going to use less flour!
Thank you so much! I watched so many videos of even experts but none of them explained and gave tips the way you did. I was also concerned of the same thing you were that discarding so much of flour or I don't have the time to make this or that I just want one rustic bread sometimes every now and then to savor, just like you. I was deterred, your video brought back my desire to make the loaf. Thank you again!.
Thank you Jack, this is the best video and i just stumbled across you. Throwing away has been my biggest bug bear and how many times did i try to save the throw away with all good intentions of using it only to have a fridge full of jars waiting to be made into something i never got around to. Thank you thank you thank you
Finallly! This is the info I have been searching all over blogs & RUclips for. Of course I would find it on your channel. Should have known to look here first. Thanks!!
When I first started making sourdough years ago I did exactly that...feed, discard etc. Then it suddenly dawned on me why? I now keep a small whole meal rye starter in the fridge (sometimes up to a month ...non feed) and then when I want to bake I feed it like you Jack. If I want to change the starter to a white wheat starter then I take a small amount of the rye, feed with white flour and hey presto I’m ready. I then give my original rye starter a little bit of rye flour and water and then back to the fridge. So easy. Loving your vids Jack x
The rye starter u keep in the fridge...u said u add some more water and flour and put it back in the fridge after u take out what u are going to use. Do u have to let it sit out awhile at room temperature for it to do its job or do u immediately put it in the fridge?
entertaining, confidence-inspiring, and practical - what more could I look for in a baking instructor?! Thank you for this and your other helpful videos Jack
This video was really helpful. As long as I have a small amount of mother starter, it doesn't really matter how much I feed. Feeding process can be pretty forgiving. Understanding that, I alternated this method and made my own starter with only 15-30g of each flour & water, keep feeding in 12h without discarding it at all, and it worked absolutely fine in only a few days. Discarding is only not to get overflow.
YES! YES! Keep doing what you're doing pleeeeeaaase! I'm doing the same 'scraping method' except when I'm building a new starter. Not really ideal baking temperatures this week (30°C+) but it will not hold me back making a lovely loaf! Have a relaxed weekend🤗
I ❤️ THIS GUY! Thanks very much for this common sense explanation. I began my own wheat starter 4 days ago, before I found his videos & refused to discard any, that whole discard idea just makes no sense to me. So I’ve been feeding it daily, not discarding & finally got some noticeable rise yesterday (kinda like the growth spurt my kids are going through: feed it & it will grow)
Thank you so much for this Jack! This is the first time I’ve seen a no discard starter. After I saw this video, I immediately started a new starter with nothing but whole wheat flour. Three days in, I have a super excited starter... and it only took 120g of flour. No fuss at all!
Recently watched a few videos on sourdough starters. I'm on day 9 of my own. And this simplifies it so much. Also seems to be the actual traditional way it was used. So simple. Thanks
I love this video so much! Throw half of it away; are you kidding me????!!! That's EXACTLY why I avoided getting into sourdough for decades! But I decided to give sourdough a shot back in 2019 and I've avoided throwing away any of it, but I occasionally ended up having to do marathon baking sessions in order to do so. Thanks Jack, for showing me this great technique so I can keep it small and simple.
The first time I made sourdough I did the discord and every time I did it I said to myself this doesn’t make any sense and so after further research I found people like you and I said to myself now this makes sense thanks once again.
made my first ever sourdough starter last week. the bread turned out great. left the scrapings in the fridge for a few days fed it with the amount I needed for the recipe.put the rest back in the fridge. Jack you are a Star. thankyou for this. I feel it is such a waste throwing flour mix away when there is a shortage. and as you say who wants to make pancakes and crumpets etc.? keep up the good work. from cambridgeshire UK
That is exctly what I do. I have the same reaction about the methods that requires throwing starter away. Thank you for making this tip more popular ! I love your videos, you're giving so much info.
Thank you for that explanation! I knew there had to be a way to keep a starter without so much waste, which is really important right now, since the longer my four lasts, the less frequently I have to go to the grocery store. Thank you!!
I just tried this method about a week ago. It worked great. Actually seemed more active. Also better for insuring hydration %. So far I’ve done it twice and I plan to continue.
Thanks Jack, Developed my first starter 10 days ago, which produced the best bread I've ever made. I didn't toss any because I was feeding with only a tablespoon. Your perspective makes so much sense.
I just started my starter two days ago. I was conflicted because I hate waste and frankly there was never an explanation for it. So, thanks so much. I found you in the nick of time. I am now a subscriber! 👍
It's the discard of starter that made me find your video!! I am not throwing away flour each day, which is essentially what I was doing when I discarded. I will definitely try this and THANKS!!!!
Ok...best sour dough video on the tube. Hands down best and I have seen them all...can’t sleep...your method is way more like I like to approach cooking. I looks forward to seeing more of your stuff...thanks😊. Official subscriber right here.
Hi Jack. I also keep only scrapings, but I feed them with one tablespoon of flour + water just before I refrigerate it, so Victor has a little picnic to survive 3 to 5 days in the fridge before I use it again. I have never fed my starter only once before use, because the longer it stays in the fridge, the slower it gets... and therefore it definitely needs several feeding sessions to fully boost. 🙂
I've now made my sourdough 3 times using this scrapings method and OH MY GOSH!!! This is amazing!!! Thank you thank you thank you!!!! No more waste!!! :)
There are many ways to avoid waste. 1. Use the "discard" in your recipe, but let it rise for longer. 2. Intentionally keep your starter jar half full, feed it, and use the "fresh" starter on a recipe that needs to rise quickly. IMO the only time you throw it away is if you're making the starter and you're out of jar space.
My granddaughters tried to say, "Thanks, Jack", but they aren't allowed to speak with food in their mouths. They were here 4 days and didn't go an hour without nibbling on sourdough. It was my 1st try! XOXOXOXOXOXOXOXOXO
Fantastic videos, the amount of time I now save in making sourdough bread after watching these videos is amazing. Looking at some websites you almost get the impression they are trying to put you off making sourdough bread......too much information comes to mind. I get far more pleasure in making sourdough following these videos. Keep up the good work.
Hey Jack! I think I love you, lol. And I am happily married for 25 yrs. The Sour Dough scraping was" the best". My husband nearly had a bald wife. I was so frustrated about chucking some of the starter out and how to manage sourdough starter. That my barrier was, ...... even starting too start, was murder. Thank you so much for posting this. From the the bottom of my heart and "not" bald head.
Thanks so much, Jack. Sourdough is brand new to me and I didn’t understand the starter / feeding / discard thing. Your method works for me. 👌🏻🎉 you are a star ⭐️
Jack, this method suits my nature. I too hate maintaining my sourdough starter. I did it for decades and always hated it. If this works, I’m in! BTW, Jack, I enjoy your posts…you are a clever boy (at my age I can say that) and you’d personality is fun.
I’m new to your ‘tips’ and can’t seem to locate the ‘Link’ you mention in the vid. Please teach me to find it so I can get more of your great information.
Love it! After one week of madness keeping my first starter fed, I was going to give up this craziness. Love your common sense video ( and all your vids, having just discovered your channel.) So happy to be keeping my starter, and not toss it for good. You are a starter savior!
Another RUclipsr baker left his Sourdough 3 months. He decided to try it, it worked and said it turned out to be the tastiest sourdough loaf he had ever made.
I'm learning the same thing! I was caught up in the sourdough craze, but then got tired of it for a while, and was using the scrapings method. I left jar in the fridge for over 2 months before finally deciding to bake another loaf, and when I fed it the night before, it still smelled great, and to my surprise it was all bubbly and ready for making bread the next day. No more weekly feedings and waste fo r me. Thank you Jack!
My grandma used to bake once a week. She would leave a small amount of starter left, add flour (a lot) until it became almost crumbly, add another layer of flour on top, put the lid on an pop in the fridge. She would take it out one day before baking, add water (basically rehydrating it), stir it well, and leave it feed until the next day. The next day, she would use most of it for the bread and repeat.
I was listening to someone who talked about this method yesterday. Writing is painful for me so a big thank you for taking the time to type it!!
Ellys Everyday channel has a video about a similar method, for long term starter storage. She says: Take about a teaspoon of starter. Add a splash of water. Add enough flour to make a dough ball, about the size of a golf ball. Give it a little knead.
Put a few big spoons of flour in the bottom of a container. Put your dough ball on the flour, then cover it up with flour. This was historically a Flemish method. They would put their dough ball in a bag of flour.
ruclips.net/video/ViA-2TXzP6Q/видео.htmlsi=CMiRDnDpoiKkSWqd
This is exactly what my grandma did, as well as her grandma did, and so on down to prehistoric times. She simply kept a dirty pot after making another loaf, or pancackes, or whatever. Well, of course, the dough itself was made in a huge bowl, and the pot was used simply to make leaven for the dough. Even if it dried out, it still worked after she put some flour and water to the "dirty pot". She lived in a village in Belorussia :)
Watched a video on the history of sour dough bread and they said the reason they used the same bowls and instruments is the caked on old dough was the starter. they claimed the reason unleavened bread is popular in jewish and christian tradition is the jews at passover did not have the bread making bowls, ergo no starter.
I saw a woman in the very remote area in Tibet do the same thing. She used the same unwashed bowl to mix her dough whenever she made bread. Just mix the dough in the same pot.
Anything coming from that Ruzzian shithole should be prohibited
@@kingrichardiii6280 Ohh i know it's one year later but did you by any chance remember the name of that documentary ? it seems super interesting !!
@@kelyrin Townsends sourdough video. they are a nice channel for food history, especially 18th century cooking and food.
ruclips.net/video/8J1PNDnqsfA/видео.htmlsi=U-kvKczp5YlKM8lg&t=207
"I don't have to learn how to make waffles." Hahah! Thanks Jack! I've always hated tossing half! There's no way pioneer women had so much freaking flour they would say, "Yes, just toss it. Life is so easy, washing clothes with water I've pulled up from the well and soap I made myself by saving fat from ultralean livestock and baking bread with flour that was hauled across 4 states and has to last my homestead for 7 months of winter in North Dakota. Just toss half every day."
So so true!!! What a lack of appreciation for precious food. 😥😲👍👌😍
I love your sarcasm
XD yeah its always seemed so daft to me.
or you could just make bread every day...
Ha ha ! 🤣🤣
No need to keep searching for a way to make a sourdough starter without feedings and discards, (never made sense to me.) Now that I have found your video I have the confidence to try it out. I am 74 years and looking forward to making my first sourdough bread as soon as I stop belly 😂
This is absolute genius!!! This is one reason that was stopping me from even attempting sourdough bread. Keeping a starter fed and alive seemed like having a pet! I love this no-trouble method and it works!!!! Thank you, Jack!
Thanks, Jack, for helping debunk the elitist "sourdough conspiracy": that it is too difficult, complicated and unforgiving for the home baker. After all "sourdough" was the only way to bake bread before commercial yeast. If our grannies and great grannies could do it, so can we. Cheers!
I hate to say it, but I think you're right. People love to make their knowledge seem arcane and difficult. I've been teaching people this method for some time now.
I agree, I'm being too precise with the process but my grannies and great-grannies and aunts were Rock Stars in the kitchen!
yeah, I don't understand why anyone uses gram scales for bread dough after they've made a loaf once or twice.
I just want to say thankyou Jack. I'm disabled and needed something to occupy myself so I took up baking a bit of bread. Last week I nearly threw in the towel, I was constantly getting tight, sunken, depressing loaves. Until I stumbled across your channel and in episode you talked about the importance of creating Tension. Now you tell me that I do not need to feed Edgar twice a day and all I need is old dirty pot. Sincerely Thankyou and I look forward to watching many more hrs of informative, humorous teaching.
That’s exactly what I searched for today. “No throw away sourdough starter”! I am also annoyed by throwing ingredients away. I can’t wait to try this!
I was always appalled by the thought of throwing away stuffs (esp food) where thousands are dying because they can't eat. Thanks a lot Jack for showing us the way to make sourdough breads without wasting. Much appreciated.
I love your keep-it-simple attitude! So refreshing.
I'm new to sourdough baking but have prior experience with yeasts brewing mead and this makes so much sense to me. When I heard about having to feed starter every day, it clashed so much with my other experience of how yeasts behave, I just had to look into it. The yeasts used for brewing are specific strains bread for alcohol tolerance and which keytone and alcohol side products they produce, but wild yeasts are still just as hard to kill from neglect. Once they run out of food they hibernate but they sure aren't dead. Even after the yeasts have mostly settled to the bottom after months of ageing, it still isn't safe to back sweeten and bottle without adding sulfites to suppress yeast growth or sterile filtration because even one yeast cell will multiply with the new food and the released CO2 will blow up the bottle. You can even re-use the yeast in brewing after they've settled out and have been sitting for weeks. The only real issue from that could be if other strains contaminated it or the stresses caused unwanted evolution. Even if some start to die, it would take so long to kill all of the billions of yeast that the chances of there not being any alive to multiply again just seemed like such an odd idea to me. Sure it might take a bit longer for them to multiply back to their original levels, but actually killing all of them is really really hard to do. If they all died after using up their food source without any sticking around until another meal came along, they would have a hard time existing as a species to begin with. Yeasts are tenacious. Give them food and even if there's only a few they'll start exponentially multiplying like crazy.
After overcomplicating my life with fussy starter feeding rituals, I came back to your jar scraping method and found some sanity at last.
I've left my starter in the fridge for a year before. Took it out, mixed it up and fed it. Came right back to life!
Did you touch it in that year?
Mine had set in my fridge since 2017. last week, I got it out and spooned a little of it into another container and started feeding it. It took several days to get it into shape, but my first loaf using it will be going into the oven this afternoon. During its time in the fridge since 2017, it was totally ignored.
@@1057FarmWife Why on earth do people say to throw out half of you starter EVERY DAY and then add more flour? What a waste of money!
@@Anteater23 if you leave it out then you need to re-feed it every day. The scrapings method above is good though too
@@Anteater23 to lower acidity. This is not a problem with the scraping method because the amount you put the day before is way more than you have there.
I'm surprised the starter doesn't die with so little flour.
Love your common sense approach to sourdough bread.
Initially I was so put off by all the RUclips’r’s treating their starter like some sort of sacred pet, I was too scared to even try to make it.
It’s not nearly as complicated as people make out.
I once neglected my starter for 3 months, fed it twice, made my levain, and it was perfect.
Nice one Shaun 👊🏻☺️
I neglected my starter for 3+ months, and after watching this I decided to try it. THANK YOU!!! It’s now going strong; I use it every three weeks or so.
Nice one Betsy!
Gotta feel sorry for other teachers. We had to wait until came along to get a simple, clear explanation of the sourdough starter and process. Makes me want to make a contribution to Jack's paypal. Yeah. Think I'm gonna do just that. Thanks mate for the easy to understand video.
You’re welcome!
Brilliant!
I'm proud to say that I discovered this method by myself as well. One time I had way too much starter and I just threw it all out and added flour and water to the remaining bowl. The next day it was happier than ever! It clicked. I realized I could just use the whole starter on my baking and then revive the leftovers the next week.
Fantastic Jack. You've spoken my mind! I too was reluctant to start sourdough because of the discard situation, and the prospect of learning how to cope with throwing away perfectly good ingredients or learning how to make other bakery goods with the surplus starter, when all I really wanted was a sourdough loaf! And, as a Yorkshireman I couldn't see myself chucking stuff in the bin. What a dilemma. So, I never even got started.
Along comes Jack The Lad to the rescue as usual. With his promise of a 'no discard' method he had me on the hook. Now we've got the full picture, we have the info to give it a go at last.
Thanks again Jack, for your marvellous, no-punches-pulled style. And yes please. Keep doing what you're doing. That's fine by me. and I'm certain I'm not alone.
As soon as I can get a few things sorted out, I'm going to make the journey south and join you on one of your Sourdough courses.
Just a couple of questions to finish off if I may please?
In the method you only mention covering the dough at one point. Would you cover it for each proving?
And,....Bringing back a sleeping starter. You say it might need a couple of feeds to get it active. Would you feed it the same quantity of flour and water at 24 hour intervals each time (which would then end up with a much bigger volume - maybe even double by this time- than would be needed for the recipe)? Or would you mind explaining a bit more about waking up a sleeping starter please?
Many thanks, and kind regards from Norfolk.
Roy Kelsey
SO COOL to see you in class the other day Roy, and to answer your questions...
Yes I sprits the dough with water up until the preshape stage when I flour it and cover it with a cloth...
And, for a sleepy starter I would work out what I need (like 200g of starter for tomorrow) then feed it once in the morning before 50g flour and 50g of water, and give it the other half of the feed in the evening ready for tomorrow ☺️👊🏻
Patty here! I am so excited!!!!! I heard of you from Culinary Exploration, I assume you are the Jack he mentions. I bake lots!!! Love baking yeast bread. I got some starter from my neighbor last week and thought I’d give it a try once again. It was so hard when I tried before. My neighbor was trying to tell me all this stuff and sent her cookbook with me and I was thinking, “oh no this is too hard again!” I got on RUclips and found Phillip! Wow…. Changed my attitude! Now watching you!!! Thank you!!! Patty
Oh so pleased to hear this.....I was getting really fed up with binning half of the mixture. I mean how many pancakes can you eat before you need to buy new jeans?
🤣🤣🤣
Totally made me laugh out loud. 😆
😂😂😂
Yea, Jack! "We' just broke my sourdough phobia, I am on-board and headed over to your Sourdough Playlist. Thank you.
I wish I hadn’t just watched this, I nearly chocked on my sourdough waffle (with apricot jam) that I had made to use up some starter. Am still chuckling!
🤣🤣🤣 hope it was delicious!!
Sourdough newbie here. I've been watching all your videos. I'm on the morning of Day 3 making brand new starter and it's going BEAUTIFULLY! Plenty of "excitement" in my pot. Hope to be baking by Sunday. Thanks for all the info. - I enjoy you so much. I watched a bunch of videos before yours going on and on about the "discard" and I was like what the hell? There has to be a better way! You're the man :)
Did it work? I'm on day 3 as well.
I loved this!!!! No BS, easy and accessible. Most recipes go like “yo starter needs to be that stage, feed it every day bla bla”. No??? I feed it once a week, leave me alone. The “sourdough is a cheap pet for people in their 30s” was meant as a joke you guys...
OMG,
I was about to quit .it is been two weeks that I am making bread this way ,OMG ,what a practical way of making bread once a week.
Bread was beautiful, open crumbs,crunchy top WOW👌🏼👌🏼👌🏼
Thank you, thank you ...
I neglected my Rye starter for 4 months. 50gr. sat in the fridge for 4 months. I put in 100 and 100 (rye flour and water) came back like the champ it is. Put it in the oven with the light on (in case it was afraid of the dark) and the next morning it was fully alive.
I've only baked a few sourdough a thus far, but I've honestly just been chucking stuff in a jar, not weighing it, and just eye balling how much I put into the dough mixture. It's made some really beautiful loaves. I am getting the impression the main reason most people don't make sourdough is because of the terrible 12 page recipes out there, it's not difficult to make a really good sourdough loaf if you get and understanding of what's happening and think about things a little differently to your regular yeast breads.
Amazing I totally agree, once you’ve got the understanding you’re well away!!
Yes I agree, sourdough is really not difficult. It's different, but not difficult. And the differences of technique between sourdough and PREFERMENTED yeasted bread are really minor (and if you do use baker's yeast, you really really should be using preferments).The differences between low hydration and high hydration though... that's a different story.
That's just how I bake too. I throw together something that I eyeball to make a 1000g loaf. I feel like I've learned more and quicker by fails, troubleshooting what went wrong, etc
Richard Harris yeah man pretty much anything works as long as it’s proofed enough when you put it in the oven.
I live in Qld Australia and it’s warm enough here that I don’t need to re-feed my starter. If I have enough from my last dough I just put it in the fridge and take it out a week later and use as is.
@@teatowel11 being in qld what brand of flour do you go for?
It took me a long time to decide I wanted to make sourdough instead of using yeast. I just could not understand how these so caked "bread experts" would tell people with a straight face to throw out all that flour. I wonder if those are the people that have hoarded so much flour during CoVid that it's made so hard for the rest of us to find bread flour in supermarkets?
They should be ashamed of themselves... And they are still there all over RUclips and the internet teaching others do the same.
I'm so glad I found Jack. The starter he shows how to do, is close to impossible to kill.
I have kept the bit at the bottom of my jar for 2+ weeks. You put the flower and water and leave it overnight, and you get this lovely and alive jar full in the morning. It smells like heaven, I can say like flowers. I'm so thankful and impressed on how it is like a miracle every time. (I make two loaves so I put 100 water and 100 whole rye flour.) Jack says it won't look like the full bubbly jar he shows.
Mine looks just like that, Each and every time.
Thanks dear Jack. You are beyond amazing.
OMGosh...I absolutely LOVE how you think!! Waste not, want not!
I came myself to the very same method, so thanks for the video as I can share it with other home bakers. If I need a very active starter (for example for baking panettone), I might feed it 3 to 4 times to have it super-active. Brilliant video, thanks again.... By the way, the weight loss of starter, "science", it is called "respiration". Microorganisms eat the flour, burn it, and "exhale" CO2 (as we humans do). When you lose weight, it goes into the air as CO2. Like burning wood.
I am surprised by the number of viewers for this one.... If I were the ppl who just started baking Sourdough I will not miss this one... The most useful one and come on! I don't not understand the single bit of throw away the stater when it needed to reach... U need a quality food for the starter.. thanks Jack again! You are D man
I was thinking about trying sourdough because of the difficulty in finding yeast, but with the shortage of flour I can't bring myself to waste what I have by throwing it away. This is a great work-around for the problem.
I recently received a starter from San Francisco and my head was spinning with the feeding and million recipes to make with the discard. This is so simple and makes so much sense! Thank you Jack! 👏🏼👏🏼👏🏼👏🏼
You’re welcome 🤗
Jack, I think you may have just saved my sourdough starter from being thrown in the garbage! I love baking sourdough, I love the science, I even love the practicing and tweaking process of making my perfect loaf. However, as a busy stay-at-home mom, it was a huge headache to have to feed a hungry sourdough starter all the time, and it always slipped my mind. I also hated the waste, so I started whipping up sourdough discard recipes. Which was okay, but still a lot to manage. And sometimes I just want regular pancakes, ya know?? I was so close to just tossing the starter out - losing all that hard work and making my time mean nothing - just to save myself the trouble, money, and seemingly endless imperfect loaves. THANK YOU SO MUCH! I can still have yummy sourdough, but on MY schedule. :)
Kristen Rea you can dry and freeze starter. Brush starter on parchment, let dry overnight, flake and store in an airtight jar.
Thank you so much, Jack!
I was being a sourdough slave trying to feed it every day and use it 2 -3 times a week. I don't like waste either so I'm very happy to learn your method of the scrapings.
I'm sure you came up with it, the other blokes found a way to read your mind and then that's when they learned it.
Thanks, again!
This video is gold! I’m an absolute beginner, just got some sourdough starter from a local lady, started reading the instructions and thought ’discard? What do you mean discard? Why would you do that? I don’t want to just throw half of it away every time!’ I’m so glad I found this!
My God, THANK YOU! I am so glad that I found this. I make yeasted bread almost weekly, and I have wanted to get into sourdough baking -- but I was frustrated by the "fiddly" methods everywhere. I have a wife, two toddler boys, two dogs, a house to keep (I'm a stay at home dad while my wife is a full-time nurse and a full-time student earning her Family Nurse Practitioner), and a house to remodel. AND, I hate wasting food and ingredients -- especially since I go out of my way to find and buy quality foodstuff for my family. Thank you so much for sharing a simple and efficient sourdough technique. I will be checking out your Starter recipe and getting started next weekend.
Jack, you are brilliant! I am so happy to have found your channel. I just tried your sour dough recipe with splendid results. And more exciting than these two lovely loaves, I now have confidence getting loaves out of the banetton basket without sticking and no longer have to deal with the messy ritual of discarding masses of sticky sourdough starter each time I feed. Twenty minutes on your channel and two of my bread-making frustrations are simply gone.
Yesssss! Thank you for keeping it simple!! All discarding and stuff wasn’t how me and my friends used to do it 30 years ago! I haven’t baked sourdough for about 25 years now so wanting to get back into it. Your video has been very encouraging 🙂
Oh, Jack by far the very best video on starters! I am a family of one & love the idea of preparing my own sourdough myself for several reasons! but I thought I would waste too much for a family of one! Love this method! back to the basics!
You are adorable to this gramma. Think I’ll need to watch. I’ve taken to sourdough with a vengeance and love seeing different methods. Thanks cutie.
Gotta say, I’m glad someone addressed this- Been scratching my head as to why people would just chuck a day’s work to get a day’s loaf.
Legend has it, "starter never dies". Legend Jake!
I've been baking for the last 3 months with your help, fantastic! I've been happy, sad, angry, happy again, angry again....bread making: what a roller coaster!!
I actually stopped for a couple of weeks, but then Wiifey asked: "so.... what you thinkin' about? When's the real bread coming back to this house?"
-Hilarious! Didnt think it made such a huge difference 🙂
Well, so here I am, I've been baking again for the last two weeks, just so I could:
-keep 200grms of last week's dough (if works!!!! Bread is soooo much smoother now)
-make my first ever wholemeal organic rye starter!!!!! (Here I go! Wish me luck!!)
Thanks Jake, you make lockdown so much more fun! (and all the family super happy and excited about home baked bread!!!)
I see this was made a year and a half ago, but THANK YOU! Perfect! I am just now growing my own starter, day 2 and my organic whole wheat is already bubbling like crazy. But, like you, it really bothers me to throw food out, and "discard" is somehow just wrong. So, I kept looking and stumbled across this video, which is perfect timing, so now I know that I can keep all the starter without discarding any, I just have to be less exuberant in feeding it, and be baking more regularly. My husband will be most happy. Absolutely priceless information, Jack. Very much appreciated.
Hello from Ohio, USA... I just love you Jack! New sourdough bread maker here,..OMG, there is so much to learn, I need to go to sourdough bread making school...and that would be your channel! Been watching you for a little over a week, starter was made, dough is in its final rest, will go in the oven tomorrow morning! I’m keeping my fingers crossed! My husband is the chef in the family so I am hoping to show him up a little! Thank you for making these tutorials so fun, exciting and educational! Your enthusiasm and energy is contagious!
Yay! Good luck with it Terry! 🤗
As a new sourdough starter keeper, I was skeptical about the scraping method. Other videos are so exacting. So I used a plastic jar like yours with a few bits and left it I'm the fridge a few weeks. Took it out, added 50g each water and rye flour, within 12 hours it doubled and smells great. I will never be the same again. Thanks so much for your skill and light heartedness. You make these heavy times better.
Been doing this for years! I've not fed for as long as a month and not had any issues. Glad to know others have been doing the same! Though, I usually have quite a bit of starter in my pot at all times.
Glad I stumbled onto you channel! This week I am going to force myself not to use as much flour. Really, truly, I'm going to use less flour!
You're the "Gordon Ramsey" of sow-a dough staata....👍🏻thanks for this
Thank you so much! I watched so many videos of even experts but none of them explained and gave tips the way you did. I was also concerned of the same thing you were that discarding so much of flour or I don't have the time to make this or that I just want one rustic bread sometimes every now and then to savor, just like you. I was deterred, your video brought back my desire to make the loaf. Thank you again!.
Brilliant video! This is how I do it, it’s the only way I could. Thank you for making me feel I’m not alone.
Thank you Jack, this is the best video and i just stumbled across you. Throwing away has been my biggest bug bear and how many times did i try to save the throw away with all good intentions of using it only to have a fridge full of jars waiting to be made into something i never got around to. Thank you thank you thank you
Like, like, like the cutting out of the rot of do,do, do in so many recipes. Great Jack!
I've been using this method for my last 2 loaves and it's working brilliantly.
Finallly! This is the info I have been searching all over blogs & RUclips for. Of course I would find it on your channel. Should have known to look here first. Thanks!!
When you mentioned feed it twice if it has been kept for a few weeks. Do you need to discard some or just add 70gm of flour plus 70gm of water?
When I first started making sourdough years ago I did exactly that...feed, discard etc. Then it suddenly dawned on me why? I now keep a small whole meal rye starter in the fridge (sometimes up to a month ...non feed) and then when I want to bake I feed it like you Jack. If I want to change the starter to a white wheat starter then I take a small amount of the rye, feed with white flour and hey presto I’m ready. I then give my original rye starter a little bit of rye flour and water and then back to the fridge. So easy. Loving your vids Jack x
Nice ☺️👍🏻
The rye starter u keep in the fridge...u said u add some more water and flour and put it back in the fridge after u take out what u are going to use.
Do u have to let it sit out awhile at room temperature for it to do its job or do u immediately put it in the fridge?
I am so excited to start using this method as Yes!!, throwing starter away is a huge peeve! Thanks Jack. You're the best!
I love your sensible approach to all this sourdough madness and confusion. Thanks Jack.
entertaining, confidence-inspiring, and practical - what more could I look for in a baking instructor?! Thank you for this and your other helpful videos Jack
Bless you for putting this out there! It always broke my heart to discard all that precious flour every time I fed my starter.This is a game changer!!
☺️☺️☺️
This video was really helpful. As long as I have a small amount of mother starter, it doesn't really matter how much I feed. Feeding process can be pretty forgiving.
Understanding that, I alternated this method and made my own starter with only 15-30g of each flour & water, keep feeding in 12h without discarding it at all, and it worked absolutely fine in only a few days. Discarding is only not to get overflow.
YES! YES! Keep doing what you're doing pleeeeeaaase! I'm doing the same 'scraping method' except when I'm building a new starter. Not really ideal baking temperatures this week (30°C+) but it will not hold me back making a lovely loaf! Have a relaxed weekend🤗
Thank you, you too!
I ❤️ THIS GUY! Thanks very much for this common sense explanation. I began my own wheat starter 4 days ago, before I found his videos & refused to discard any, that whole discard idea just makes no sense to me. So I’ve been feeding it daily, not discarding & finally got some noticeable rise yesterday (kinda like the growth spurt my kids are going through: feed it & it will grow)
Thank you so much for this Jack! This is the first time I’ve seen a no discard starter. After I saw this video, I immediately started a new starter with nothing but whole wheat flour. Three days in, I have a super excited starter... and it only took 120g of flour. No fuss at all!
Finally! A no waste starter size I can deal with
- thank you! 🥰
Great tip Jack. I have just began my first starter and face said barriers you mentioned. Thanks for making things clearer.
Recently watched a few videos on sourdough starters. I'm on day 9 of my own. And this simplifies it so much. Also seems to be the actual traditional way it was used. So simple. Thanks
I love this video so much! Throw half of it away; are you kidding me????!!! That's EXACTLY why I avoided getting into sourdough for decades! But I decided to give sourdough a shot back in 2019 and I've avoided throwing away any of it, but I occasionally ended up having to do marathon baking sessions in order to do so. Thanks Jack, for showing me this great technique so I can keep it small and simple.
The first time I made sourdough I did the discord and every time I did it I said to myself this doesn’t make any sense and so after further research I found people like you and I said to myself now this makes sense thanks once again.
Oh my lord! I’m gonna try your method. I can’t recall how much starter I’ve thrown out 😭 thank you!!!
made my first ever sourdough starter last week. the bread turned out great. left the scrapings in the fridge for a few days fed it with the amount I needed for the recipe.put the rest back in the fridge. Jack you are a Star. thankyou for this. I feel it is such a waste throwing flour mix away when there is a shortage. and as you say who wants to make pancakes and crumpets etc.? keep up the good work. from cambridgeshire UK
That is exctly what I do. I have the same reaction about the methods that requires throwing starter away.
Thank you for making this tip more popular !
I love your videos, you're giving so much info.
So pleased to help, thank you ☺️
Thank you for that explanation! I knew there had to be a way to keep a starter without so much waste, which is really important right now, since the longer my four lasts, the less frequently I have to go to the grocery store. Thank you!!
I just tried this method about a week ago. It worked great. Actually seemed more active. Also better for insuring hydration %. So far I’ve done it twice and I plan to continue.
Nice work tim☺️👌🏻
Thanks Jack,
Developed my first starter 10 days ago, which produced the best bread I've ever made.
I didn't toss any because I was feeding with only a tablespoon.
Your perspective makes so much sense.
I just started my starter two days ago. I was conflicted because I hate waste and frankly there was never an explanation for it. So, thanks so much. I found you in the nick of time. I am now a subscriber! 👍
It's the discard of starter that made me find your video!! I am not throwing away flour each day, which is essentially what I was doing when I discarded. I will definitely try this and THANKS!!!!
Ok...best sour dough video on the tube. Hands down best and I have seen them all...can’t sleep...your method is way more like I like to approach cooking. I looks forward to seeing more of your stuff...thanks😊. Official subscriber right here.
I'm gonna give this a go. Like you, the thought of having to feed everyday and throw stuff away really put me off.
This is a fantastic way to do sourdough starter. I always felt terrible throwing away all those little fungi who just wanted to make bread.
Oh boy, you just made me smile through the whole video, love the stuff you do, it's way easier than all the other stuff out there...
Hi Jack. I also keep only scrapings, but I feed them with one tablespoon of flour + water just before I refrigerate it, so Victor has a little picnic to survive 3 to 5 days in the fridge before I use it again. I have never fed my starter only once before use, because the longer it stays in the fridge, the slower it gets... and therefore it definitely needs several feeding sessions to fully boost. 🙂
Sooooo glad I happened upon this video a few weeks ago at the very beginning of my sourdough journey. 😄 Works brilliantly with my stiff starter. 👍
Sounds good. I hated messing with starter. But I did use the excess to trap slugs in my garden and garden time is almost here.
I've now made my sourdough 3 times using this scrapings method and OH MY GOSH!!! This is amazing!!! Thank you thank you thank you!!!! No more waste!!! :)
There are many ways to avoid waste.
1. Use the "discard" in your recipe, but let it rise for longer.
2. Intentionally keep your starter jar half full, feed it, and use the "fresh" starter on a recipe that needs to rise quickly.
IMO the only time you throw it away is if you're making the starter and you're out of jar space.
My granddaughters tried to say, "Thanks, Jack", but they aren't allowed to speak with food in their mouths. They were here 4 days and didn't go an hour without nibbling on sourdough. It was my 1st try! XOXOXOXOXOXOXOXOXO
Hi Jack I’m so happy I stumble on ur video because sourdough bread making become super duper simple for me now 😁😁😁😁 thank you
Hey Zack, really liked your cut of Justice League! Glad you got a chance to show us your epic vision
Fantastic videos, the amount of time I now save in making sourdough bread after watching these videos is amazing.
Looking at some websites you almost get the impression they are trying to put you off making sourdough bread......too much information comes to mind.
I get far more pleasure in making sourdough following these videos.
Keep up the good work.
Hey Jack! I think I love you, lol. And I am happily married for 25 yrs.
The Sour Dough scraping was" the best". My husband nearly had a bald wife. I was so frustrated about chucking some of the starter out and how to manage sourdough starter. That my barrier was, ...... even starting too start, was murder. Thank you so much for posting this. From the the bottom of my heart and "not" bald head.
Thanks so much, Jack. Sourdough is brand new to me and I didn’t understand the starter / feeding / discard thing. Your method works for me. 👌🏻🎉 you are a star ⭐️
Jack, this method suits my nature. I too hate maintaining my sourdough starter. I did it for decades and always hated it. If this works, I’m in! BTW, Jack, I enjoy your posts…you are a clever boy (at my age I can say that) and you’d personality is fun.
Awesome method!!! I was so put off by the discarding bit with many recipes....this has motivated me 100%! Thx jack!
You’re welcome 🤗
I love this and feel like it will work for me. Excited to try it. I just started a small starter using hard rye flour.
I had never heard of this method to not throw away the starter! Thank you for sharing!
I’m new to your ‘tips’ and can’t seem to locate the ‘Link’ you mention in the vid. Please teach me to find it so I can get more of your great information.
Thank you always for you baking techniques.
Love it! After one week of madness keeping my first starter fed, I was going to give up this craziness. Love your common sense video ( and all your vids, having just discovered your channel.) So happy to be keeping my starter, and not toss it for good. You are a starter savior!
YAY! 🤗🤗🤗
Finally a video ! That shows you what to do.
Another RUclipsr baker left his Sourdough 3 months. He decided to try it, it worked and said it turned out to be the tastiest sourdough loaf he had ever made.
I'm learning the same thing! I was caught up in the sourdough craze, but then got tired of it for a while, and was using the scrapings method. I left jar in the fridge for over 2 months before finally deciding to bake another loaf, and when I fed it the night before, it still smelled great, and to my surprise it was all bubbly and ready for making bread the next day. No more weekly feedings and waste fo r me. Thank you Jack!
Thanks Jack,,,You just saved my sourdough adventuring.