If you are interested in learning my full sourdough method, take a look at my Sourdough Master Class, here at turnerfarm.ca/products/sourdough-master-class. I welcome everyone into my kitchen to learn all there is to know about bread and baking with sourdough!
Actually I watched this Man who only makes bread with discard or cold starter right from the fridge, with absolutely not one kneading. It was 10 minutes to mix, place in a baggie, and within 12 hours the bread was risen from cold sourdough starter left for 2 months without being fed. It made a better loaf of bread than any of the other loafs I’ve seen, including the holes, which my mother says we’re never desirable as the condiments come out. I was shocked so I pulled out my sourdough starter from the fridge, haven’t used it as I made a levain out of it last weekend & am using all of it but a tablespoon & adding more to it and using it to bake for Christmas gifts so I’m using it every single day. Well, I started the cold recipe at 6am this morning, & by 2pm from the heat of the kitchen with loafs coming in & out, it had tripled. I shaped it, 1time, threw it in the banneton & covered it, within 2 hours, it was risen almost 1/2 way, by 6pm - 12 hours exact, it went in the stove, & raised higher than any of the other loafs I’ve ever made with a huge ear on it. I haven’t cut it open yet but I’m wanting to do so now as it’s actually a perfect loaf on the outside, anyway.
Totally agree! Long overdue for a huge thank -you. It’s your “ your sourdough bread is as good as your starter “ that has helped me understand the reason for my failures in making sourdough. Thank you for showing us how to recognize different starters. ❤❤
Yes so am I & I Love Autolysing & making the levan the night before I do my Dough Day . I make Dough Wednesday Fortnightly & bake on the Friday of that name fortnight . I love how active those extra steps adds to your starter & Dough
I’m new to bread making and have made several breads recipes and have not so many good stories einkorn is tricky. Your method is very informative all of my sourdough starter has been made einkorn freshly milled flour and they are very active but I have a problem with the bread falling in the middle it is still very delicious but not pretty I have tried einkorn apf with your 1-5-5 method with not good results went out last night and bought some quality bread flour and mixed it up this morning and when I got home from work it was amazing came clear out of the cups so I’m going to try again. Your videos are great and keep up the good work you are a blessing to the bread world. Thanks for your many hours of dedication
I am so glad I stumbled across your videos. I’ve watched some of them multiple times. I have learned so much from you. I’m new to sourdough. (January 24) I’m from a southern climate. USA , North Carolina.
I’ve attempted sourdough starter and I’m learning there was actually nothing wrong with it. I’m going to listen to your videos and follow your steps on my down time. Thank you. I’m glad I stumbled across your channel.
I appreciate you showing the way your jars really look. Everyone else show them pristine without any crust or starter stuck to the side. I change them all the time, but they look crusty in a matter of hours after use.
Fantastic information! I'm a fellow sourdough baker and everything you said was spot on! There are people out there that think you can't wash your starter container with soap????? There's such an opportunity for education on sourdough due to so many people being diagnosed as gluten sensitive or intolerant. I've educated many on the subject and helped some people be able to eat bread again. Now their problem is how to not overeat it 🤔🤭
I can’t tell you how helpful this video was to me. It so helpful to understand HOW & more importantly WHY things may or may not work. This is my first time serious your videos. You’re a great teacher. I’ve subscribed and now may give Sourdough Starter a try again. I’ve given up because our family is two older adults and we don’t eat enough bread to bake every week like most younger families…. So I kind of gave up trying to use sourdough.
I found your post just this morning & wish I’d found you so much sooner! You are an excellent teacher and I love the way you keep things so understandable for beginners as well as experienced sourdough makers. Thank you for explaining things so well… I’ll be looking forward to all your posts.!😊
One thing about metal I would add is that in waaay back times, the reason that silverware and serving dishes were sterling silver is that sterling has natural antibacterial properties. I know people today aren’t likely to use sterling silver spoons or bowls, but it is an interesting little factoid. 👍🏻
Adding fresh milled grains to your sour dough at 20 or 25% is an excellent opportunity to add wonderful flavours and complexity! As a bonus the fiver is good for us!
So exactly what flour should I use to feed my starter? I've been giving it expensive organic rye, einkorn and whole wheat stone ground, thinking i was doing the very best. Do you recommend plain all purpose flour instead? You said "white." Idk what that means but I know it's not the hearty flours I'm using. Thx!
So I have a quick question. I'm using gf flour on my soul starter and it's been doing great I'm on day 7 but last night on day 6 in the center i seen a super light pink spot so light the camera wouldn't pick it up. It was only one spot so I scooped that part out and scraped a good top layer out the discard half and feed it like normal. Now they question do you think its ok? I figured that time will tell and if there's a mold project it will come back.
Outstanding summary debunking all the myths out there. Unfortunately, I have to disagree with one of your points, the one about the need for 12.5% or above protein flour to make a good starter. That’s just not true. I’d bet 65%+ of Americans use standard AP flour such as Gold’s or King Arthur at 11.5% protein, and they do a fantastic job. Sourdough bread and even pizza dough. It’s all been done with these flours and I’d bet you couldn’t tell the difference in the final product. That aside, you are spot on on all other points, and irresistibly charming. Thank you.
I teach thousands yearly and have for the past seven years and have seen MANY struggle with flour that low. Can it work? Sure. But for a beginner in my experience it’s best to choose something higher and I will stand by that 👍🏼
It is FALSE that whole grain flour causes starter activity to diminish. My several year old starter that I currently use was created using 100% fresh milled whole grain & has consistently been fed the same weekly. It is very active & when fed a 1:1:1 ratio it almost triples in size in less than 4 hours & is bursting with bubbles. The blend of fresh milled flour I use is made using 70% hard red spring wheat berries & 30% rye berries. So I do not know what whole wheat flour you must used to have such an awful experience to make such a false claim, but I encourage you to revisit your myth that whole grain flours weaken starters when in fact the opposite is true. Kind regards, Linda @lindaann_melin
This is my experience as well. 15 years making sourdough and I use whole grain hard red and rye 75% of the time. It seems to me that the sourdough cultures seem to really like the whole grain. I also notice this in my water kefir; I always feed it a combination of white sugar and sucanat (for minerals).
I have never had an awful experience with sourdough :) this is the experience I have had from hundreds of students i have taught through the years. But Im so happy this works so well for you! Bravo!
I wonder what would happen, if self raising flour were used - or has it been tried? I also, recently acquired some sprouted wheat , organic flour. Has this been tried? I have tried wheat flour and did everything according to another channel which has been my first attempt at that. It does work, but not as well. I shall not use that again I think. I’m not completely new to sourdough but have not made it for probably 40 years. Just found your channel and am going to start again. By the way, just tried my first Wagyu at Christmas. Yummy.
24:59 my sourdough will bubble on top then just sit. I have photos if you would like to see them. I have done better with discard and using active yeast to boost.
It sounds like your starter needs some support. you shouldnt need yeast as a boost!! I have a couple videos on leaven and starter on that channel that are worth watcing :)
One interesting thing that happened to me with whole grain was when I started two starters for an experiment; one with unbleached all-purpose and the other with whole grain. After about 3 weeks, the whole grain one got Kahm yeast on it! I scraped it down to just the very bottom of the jar and then fed a large amount of ap flour. Did that for 3 days, and then it was the strongest it had been yet!
I’m totally new at sourdough. I know you said in here that it is possible to use discard to make bread. What I’m confused about is, once I used all my leaven to make a loaf, the next day I can start another leaven from my discard in the fridge, right? I’m not pouring the discard directly from the fridge into my dough, but the night before I’m taking a tablespoon out and adding it to my flour and water to activate it. Then I begin the bread in the morning.
Thanks for the fun video. Just my two cents, but I only buy the organic AP flour at Costco in USA, 11.5% protein and my starter is super strong and happy. I bake lots of bread with it. Mostly sandwich loaves but occasionally no knead boules. Never had a problem with them rising.
I love those glass jars you use. Can you provide a link? I’ve not been able to find those in the US Thank you for all your videos! I’m barely starting the research phase. Feeding the starter I bought. Trying your method. 🥰
Wow...I didn't know that you shouldn't feed your starter with whole grain flour everytime. I thought it was good for it and that the starter loves it. ❤️. Could that be why my starter doesn't get hooch on it anymore? 🤔
I disagree with this to some extent. I have to grind my own wheat because my husband can't eat it if it isn't and it's so much healthier and I have a super happy and active sourdough starter and I only feed it with freshly milled whole grains. Now I will say my loafs aren't as fluffy as white flour loafs but definitely still has spring and rises nicely.
This is the only source where I’ve ever seen this claim about whole wheat. Most bakers say it’s good for the starter and that has always been my experience
@@joyfulgirl91 yes, feeding once or twice can help boost fermentation as whole grains ferment faster. but over time if only fed with whole grains then you run the risk of the bran choking your starter. that said, you seem to think otherwise and if it works for you, thats great! ;) Ive been seen it hundreds of times go the opposite.
2 questions; 1The purified water I am using is Costco and it has added minerals. Is that a problem? 2 I am also using Costco Organic unbleached flour (only 11.5% protein) , made from Organic hard red wheat and organic malted barley. I have used this flour for a long time for everything. I am new to this and my starter is only 7- days old, has bubbles looks good seems a bit slower than I thought to get larger bubbles,had the sour cream smell at first now a lil more paint or nail polish. It has never doubled that I know of but has risen some and fallen. Feeding every day. I really don't know when I can use it. I am waiting for big bubbles and that pulling away thing I have seen I guess. I don't even know when to put it in the fridge or when to use discard in recipes. I am a noob :D Thank you
Im not familiar with that water, sorry. For the flour, it can work if you feed thicker, but in my experience the protein content isnt the best for sourdough. I do use it for lots of other baking though!
Walmart carries a flour brand called Wheat Montana. I use the blue and white bag variety which is 13.16% protein and is unbleached. It’s a family owned farm and I cannot recommend it enough. There is something about the clean taste that Wheat Montana has - never leaves a flour aftertaste. It does cost a bit more than the Costco store brand but it’s worth it. I too am on a tight budget but this flour works so I’m not wasting money on failed loafs. I hope this works for you! Happy baking.
I have to say your videos are probably some of the most straight forward and informative on RUclips! thanks for the content. Here is a question for you, when is the best time to add an inclusion into your sourdough? mid way through the bulk ferment? or just before you shape and go to cold fermentation?
I love this video, thank you for sharing sharing your knowledge. So according to your video I can leave my starter for a month in the fridge while traveling and when I come back I can just feed it and make bread? I heard that I can freeze the starter but I think I don’t need to freeze it, right?
Summers are too hot in South Africa to leave starter out on counter. I find keeping mine in the fridge gives me more consistency. And easy to take out of fridge if i need it to peak faster. Love your Insta page!
I feed my starter Kamut flour, but make my bread with regular flour from Lehi Roller Mills. My loafs are good, but very small compared to what the same ratios look like from others. Would that be from the Kamut in my starter? I cant' figure that out. Thanks!
@@JillBroadbent If you're monitoring your rise and making sure you have 75-100% expansion during the bulk firment, and it's still smaller, then it could be hydration or starch levels of the kamut influencing the dough. The regular Lehi flour is a high protein/bread flour yes? If so, then I would check the hydration levels to see if that is inhibiting the glutens from stretching because they are starved for water. Just some ideas.
For storing in the fridge, once I feed it, do I need to let it rise before placing it in the fridge? Or can I feed it and put it directly in the fridge?
sourdough after prefers to be fed with water that is neutral or even slightly acidic. it can flatten it out (or not activate it), it will also make for really soft, unmanageable dough.
I dont like distilled as it removes all the good bacteria and minerals a lot of the time. but if its still softened waterm distilling it wont make much difference for your sourdough.
have started making sourdough bread! I fed my 15 %protein flour starter for a week . There was not much bible activity or rise to be seen. I kept it on the counter. I tried making bread with it today. There was bubbles in bread but not much rise. It tasted ok. Any suggestions on an improvement, please!
I have been trying for two weeks to reactivate my SDS for about two weeks now. I started with my dried starter but it does not seem to be coming back or even starting anew? I started with 10g of dried starter with 25g of unbleached bread flour and 25g of warm water. I did this for a week. I have now gone another week at 50g reserved SDS and same with water and flour. I even tried a 25g of whole wheat and 25g unbleached bread flour. I had left my SDS in fridge like your sister, but I swore it was mold and I wish I had found your page.
I found this channel so helpful, thank you. I’m new to sourdough starter and have watched so many videos and I’m on day 8 and I get plenty of bubbles but not getting any rise, I have been doing discards (2) and still feeding but no rises just bubbles. Help!
It took my from-scratch starter 13 days to come to life. You are in the phase of wanting to poke it and tell it to DO SOMETHING! 😅 I remember it well. I see it’s been 4 days so it might be going by now but if not, you’re close!!!
Can you talk about incorporating sprouted grain flours? This is my next journey. I sprouted spelt, wheat, korassan, and buckwheat. Then I freeze dried them and milled them. They are all vacuum sealed right now but I think I’ll start experimenting soon. Sprouting grains apparently takes care of the undigestible phytic acid coding that you talked about
You have to process them different even after milling in order to optimally use for sourdough!!. I have a whole sourdough course and go over this process in it :)
I am just learning to use Korashan freshly milled flour....it is so lovely. 500 g korashan light flour, 400 g no chlorine water, 100 g starter and 12 g salt. Have at it!!! Cold fermenting for 24 hours is working great.
Great videos. What actual flour do do use, I just went to Loblaws and Metro but the most I found was Bobs Red Mill but only 5% protein and my unbleached organic AP from Costco is only 4%. Where can I get higher protein flour? I am in Toronto
There's only two things that I disagree with. First, not using bleached flour. Some lower quality bleached flours do have residual bleach deposits which may affect the sourdough starter, these should be avoided generally. But in my experience, higher quality bleached flours can be used in a pinch to both feed starters and bake with. Having said that, it is a good idea to avoid using bleached flours to cultivate a new starter simply because the bleach has 'sterilized' the natural yeast and lacto bacteria in the flour. Second, using low gluten flours. Over the years, I've cultivated many different starts with many different whole grain flours, including rye and buckwheat, notoriously low in gluten. Low gluten starters simply have to be fed more often because they lack sufficient protein. These are just my experiences, I do like this video though!
@@bailaschwartz4080 A starter is used to make the levain, which is then added to the dough. The starter is continuously maintained, while the levain is created specifically for use in the dough.
Thank you! You were very thorough in this video! I do of course have 2 questions plz: Before our white flour was highly processed, for thousands of years, did they only have whole wheat to make bread/or sour dough? And 2nd: Theres a Norwegian woman on you tube who covers the top of her starter with a little flour every day, then stirs it in at the next feeding. It looked great! Have you tried this? I think Ive made every mistake you talked about! Except for mold or soap issues. Now I can do it right!!! Thx💐!!
they have giant sifters. hundreds of years ago they used these in bakeries to produce white flours :) not to say there wasnt still some whole grain in there, but a lot was removed! and rye is a great flour to use in your starter! Its very different than regular whole wheat.
The all purpose I purchase here in the US is 11.5% protein. Is Canadian AP higher in protein? I’m just wondering why in For The Love of Sourdough the recipes are written for Kamut or All Purpose if AP isn’t usually as high in protein as is optimal? I have figured out how to use the AP with good success but definitely notice a big difference when I use bread flour. Just curious! Love your advice!
If 1 serving is 30g and contains 3g protein, then 3/30 = .10 =10% So, when one serving is 30g and the protein is 4g per serving it’s over 13% protein IMO. Hope this helps!
Thank you so much for all of this information you gave us, you are amazing 👍 my starter with 5gr of rye flour came out perfect, but with only unbleached ap flour is not rising , I see only bubbles,😢 please help me😂
AP flour is not generally high in protein and thus will not have strong gluten to keep those bubbles contained. You'll need to find a higher gluten flour.
Hello I’ve watched your videos and done exactly what you did to create your sourdough starter. I made it as thick as you said, turned it over and it didn’t run out of the jar. The next day it grew more than twice its size but every time I do the float test it won’t float? It has plenty of strands and bubbles. What do you think? I’m doing wrong. Any advice is extremely appreciated.
If it's airy and doesn't float that's not a problem. It just means the weight of the flour is greater than the bouyancy of the bubbles in the starter. When you make your recipe, does the dough increase?
'whole wheat' can be a problem because it can slice the gluten strands and keep your starter from firmenting properly... Preferably, use a strong unbleached (organic) high protein flour and then make the recipe with the whole grain for the bread.
How thick or thin or in between should the starter be ? I see some super thick I see some that clings to the jar but doesn’t run down like it has lots of water in it I’m confused thank you so very much for your videos truly appreciated and interesting Were you a teacher ? ❤
Hope this helps, but I use a thin (liquid) starter and adjust the hydration of the recipe accordingly. The hydration of the levain/starter should be inluded in your recipe of the actual bread to determine the overal hydration. Arguements for thick/thin starters are all based on ease of use and flavor with thicker starters seemingly more subtle while thinner starters seem to be more tangy.
I have tried sourdough using Food Nanny Kamut(subscription master recipe, measured with a scale) with no luck. Starter will not rise hardly any. When it does rise, the dough is still extremely sticky after the bulk ferment, which produces gummy bread. Can't figure it out to save my life. My hubby asks why I am still trying at this point.. Maybe my water is the issue...
rye is different than whole wheat and can help ferment faster. that said, i dont think you really need it if your starter is happy and active! bread flour is a great one to use.
You can stir it in but over time it will make it more acidic and at some point you may have to do a 1:5:5 or 1:3:3 ratio to get the acidity back down 😉
I was taught that you should use a mix of flour to make your levain. I use 32g bread flour, 12 g of whole wheat flour, 6 g of rye flour. Is this a bad ? Thanks for a great video!
theres so many different ways to do things. one feed of whole grain wont hurt, and rye always helps it ferment faster. that being said, if you have a strong starter, it really shouldnt need all that in order to leaven your loaves :)
I don't discard... ever. Your starter will keep in the fridge... feed it when you remember... about 1/8 the volume you have, so if you have 200g of starter, feed it 25g ea water and flour/week if you want to keep starter. If not... just leave about a teaspoon in your jar after baking for next time and put it in the fridge... start the starter again and ... bob's your uncle... it's good to go after a 3-8 hours.
you technically can toss it, but that seems like a waste as there are hundreds of recipes you can make with discard! I have a whole book on it, but also my instagram @turner.farm has tons of discard recipes.
If you're not wanting to discard you can make a little more than your recipe calls for, then save that small amount for your next bake. This is called the 'scrapings method'. There are millions of the prefermented bacteria in that small amount that will help your next levain to rise. The only downside to this method is the tanginess expected from sourdough will be much less pronounced.
I’ve watched hours of videos trying to figure out why my sourdough is not active. It will rise and a few bubbles but it looks like the one in this video. Now I understand why. I have a water softener and I get the water out of my refrigerator door that has a filter but I’m sure it’s the salt. So I’ll have to get spring water. I’m a new beginner. The first 5 days I did step by step. Not much activity at all. My house is 67 degrees. So I took it downstairs in my laundry/kitchenette shut the door and the temperature was 72. I end up having to leave home for a week and it was neglected. So I put in the refrigerator. I took it out the other day I’ve been feeding and discarding for 3 days. I see a few bubbles but again it will rise but that’s it. This time I’m leaving upstairs in my kitchen which it’s 67 degrees. Do I continue to keep feeding and discarding until it starts bubbling up ? 🤷🏽♀️🤷🏽♀️
I emailed Weck…and they confirmed that their glass jars contain lead. Did you know this? Question: what about when your starter is in the fridge, do you need to seal it airtight? I know you said out on the counter do not seal it airtight but what about in the fridge?
Rye is great for your start! However you dont want to rely on it. its a greart boost, but you should be able to maintain your starter strength without it imo
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If you are interested in learning my full sourdough method, take a look at my Sourdough Master Class, here at turnerfarm.ca/products/sourdough-master-class. I welcome everyone into my kitchen to learn all there is to know about bread and baking with sourdough!
Actually I watched this Man who only makes bread with discard or cold starter right from the fridge, with absolutely not one kneading. It was 10 minutes to mix, place in a baggie, and within 12 hours the bread was risen from cold sourdough starter left for 2 months without being fed. It made a better loaf of bread than any of the other loafs I’ve seen, including the holes, which my mother says we’re never desirable as the condiments come out. I was shocked so I pulled out my sourdough starter from the fridge, haven’t used it as I made a levain out of it last weekend & am using all of it but a tablespoon & adding more to it and using it to bake for Christmas gifts so I’m using it every single day. Well, I started the cold recipe at 6am this morning, & by 2pm from the heat of the kitchen with loafs coming in & out, it had tripled. I shaped it, 1time, threw it in the banneton & covered it, within 2 hours, it was risen almost 1/2 way, by 6pm - 12 hours exact, it went in the stove, & raised higher than any of the other loafs I’ve ever made with a huge ear on it. I haven’t cut it open yet but I’m wanting to do so now as it’s actually a perfect loaf on the outside, anyway.
Thank you....where were you all this time❤🥰
I’m one of those fortunate people whose bread game has completely changed because of you. Grateful you share your knowledge and talent. 🌿
that is so nice. im go glad!!
I’m another one ❤
Totally agree! Long overdue for a huge thank -you.
It’s your “ your sourdough bread is as good as your starter “ that has helped me understand the reason for my failures in making sourdough.
Thank you for showing us how to recognize different starters. ❤❤
Yes so am I & I Love Autolysing & making the levan the night before I do my Dough Day . I make Dough Wednesday Fortnightly & bake on the Friday of that name fortnight . I love how active those extra steps adds to your starter & Dough
I’m new to bread making and have made several breads recipes and have not so many good stories einkorn is tricky. Your method is very informative all of my sourdough starter has been made einkorn freshly milled flour and they are very active but I have a problem with the bread falling in the middle it is still very delicious but not pretty I have tried einkorn apf with your 1-5-5 method with not good results went out last night and bought some quality bread flour and mixed it up this morning and when I got home from work it was amazing came clear out of the cups so I’m going to try again. Your videos are great and keep up the good work you are a blessing to the bread world. Thanks for your many hours of dedication
I froze a small ball jar of my starter for several months as insurance. I thawed it out and it came right back to life!
I am so glad I stumbled across your videos. I’ve watched some of them multiple times. I have learned so much from you. I’m new to sourdough. (January 24) I’m from a southern climate. USA , North Carolina.
thank you!!!
I’ve attempted sourdough starter and I’m learning there was actually nothing wrong with it. I’m going to listen to your videos and follow your steps on my down time. Thank you. I’m glad I stumbled across your channel.
I appreciate you showing the way your jars really look. Everyone else show them pristine without any crust or starter stuck to the side. I change them all the time, but they look crusty in a matter of hours after use.
haha yes for sure! the reality of sourdough :)
Fantastic information! I'm a fellow sourdough baker and everything you said was spot on! There are people out there that think you can't wash your starter container with soap????? There's such an opportunity for education on sourdough due to so many people being diagnosed as gluten sensitive or intolerant. I've educated many on the subject and helped some people be able to eat bread again. Now their problem is how to not overeat it 🤔🤭
Esp when loaded with butter 😂
Thanks so much! This is a helpful video.
Great and informative video. I am learning so much from your channel. Thank you!!
Thanks for watching! I am so glad it is helpful 😊
Just to say that whole grain rye flour (9% protein) works wonderfully.
Her anti-whole grain thing is really weird and bullshitty.
Her anti-whole grain thing is really weird and bullshitty.
I can’t tell you how helpful this video was to me. It so helpful to understand HOW & more importantly WHY things may or may not work.
This is my first time serious your videos.
You’re a great teacher.
I’ve subscribed and now may give Sourdough Starter a try again.
I’ve given up because our family is two older adults and we don’t eat enough bread to bake every week like most younger families…. So I kind of gave up trying to use sourdough.
thank you so much!
You are the best. Very informative and didactic
thank you
I found your post just this morning & wish I’d found you so much sooner! You are an excellent teacher and I love the way you keep things so understandable for beginners as well as experienced sourdough makers. Thank you for explaining things so well… I’ll be looking forward to all your posts.!😊
One thing about metal I would add is that in waaay back times, the reason that silverware and serving dishes were sterling silver is that sterling has natural antibacterial properties. I know people today aren’t likely to use sterling silver spoons or bowls, but it is an interesting little factoid. 👍🏻
Adding fresh milled grains to your sour dough at 20 or 25% is an excellent opportunity to add wonderful flavours and complexity! As a bonus the fiver is good for us!
Just found this today. As a beginner I found it to be very informative. Subscribed.
thank you so much!
So exactly what flour should I use to feed my starter? I've been giving it expensive organic rye, einkorn and whole wheat stone ground, thinking i was doing the very best. Do you recommend plain all purpose flour instead? You said "white." Idk what that means but I know it's not the hearty flours I'm using. Thx!
So I have a quick question. I'm using gf flour on my soul starter and it's been doing great I'm on day 7 but last night on day 6 in the center i seen a super light pink spot so light the camera wouldn't pick it up. It was only one spot so I scooped that part out and scraped a good top layer out the discard half and feed it like normal. Now they question do you think its ok? I figured that time will tell and if there's a mold project it will come back.
yep its totally fine
Outstanding summary debunking all the myths out there. Unfortunately, I have to disagree with one of your points, the one about the need for 12.5% or above protein flour to make a good starter. That’s just not true. I’d bet 65%+ of Americans use standard AP flour such as Gold’s or King Arthur at 11.5% protein, and they do a fantastic job. Sourdough bread and even pizza dough. It’s all been done with these flours and I’d bet you couldn’t tell the difference in the final product. That aside, you are spot on on all other points, and irresistibly charming. Thank you.
I teach thousands yearly and have for the past seven years and have seen MANY struggle with flour that low. Can it work? Sure. But for a beginner in my experience it’s best to choose something higher and I will stand by that 👍🏼
Just starting my sourdough journey. This is SO helpful, thank you!
you're welcome!!
It is FALSE that whole grain flour causes starter activity to diminish. My several year old starter that I currently use was created using 100% fresh milled whole grain & has consistently been fed the same weekly. It is very active & when fed a 1:1:1 ratio it almost triples in size in less than 4 hours & is bursting with bubbles. The blend of fresh milled flour I use is made using 70% hard red spring wheat berries & 30% rye berries.
So I do not know what whole wheat flour you must used to have such an awful experience to make such a false claim, but I encourage you to revisit your myth that whole grain flours weaken starters when in fact the opposite is true. Kind regards, Linda @lindaann_melin
This is my experience as well. 15 years making sourdough and I use whole grain hard red and rye 75% of the time. It seems to me that the sourdough cultures seem to really like the whole grain.
I also notice this in my water kefir; I always feed it a combination of white sugar and sucanat (for minerals).
I have never had an awful experience with sourdough :) this is the experience I have had from hundreds of students i have taught through the years. But Im so happy this works so well for you! Bravo!
@@meggo6673 Thats wonderful it works for you! :)
Rye is the best to feed starter
100 freshmilled sourdough ferments a 3/4 faster than unbleached white
I wonder what would happen, if self raising flour were used - or has it been tried? I also, recently acquired some sprouted wheat , organic flour. Has this been tried? I have tried wheat flour and did everything according to another channel which has been my first attempt at that. It does work, but not as well. I shall not use that again I think. I’m not completely new to sourdough but have not made it for probably 40 years. Just found your channel and am going to start again. By the way, just tried my first Wagyu at Christmas. Yummy.
Great info. Thanks
24:59 my sourdough will bubble on top then just sit. I have photos if you would like to see them. I have done better with discard and using active yeast to boost.
It sounds like your starter needs some support. you shouldnt need yeast as a boost!! I have a couple videos on leaven and starter on that channel that are worth watcing :)
You have helped me with my final adaption to produce consistently nice sourdough. Thank you dear lady. Croydon England.
One interesting thing that happened to me with whole grain was when I started two starters for an experiment; one with unbleached all-purpose and the other with whole grain. After about 3 weeks, the whole grain one got Kahm yeast on it! I scraped it down to just the very bottom of the jar and then fed a large amount of ap flour. Did that for 3 days, and then it was the strongest it had been yet!
thats a neat experiment!
I’m totally new at sourdough. I know you said in here that it is possible to use discard to make bread. What I’m confused about is, once I used all my leaven to make a loaf, the next day I can start another leaven from my discard in the fridge, right? I’m not pouring the discard directly from the fridge into my dough, but the night before I’m taking a tablespoon out and adding it to my flour and water to activate it. Then I begin the bread in the morning.
Once again, fantastic topic! Best channel ever! Many thanks for your time
thats so nice. thanks for watching :)
Thank you! Great topics for a beginner like me.
Thanks for the fun video. Just my two cents, but I only buy the organic AP flour at Costco in USA, 11.5% protein and my starter is super strong and happy. I bake lots of bread with it. Mostly sandwich loaves but occasionally no knead boules. Never had a problem with them rising.
sandwich loaves are a lot different than high hydration sourdough! but im glad it works for you!
The organic all purpose flour at Costco is unbleached
I love those glass jars you use. Can you provide a link? I’ve not been able to find those in the US
Thank you for all your videos! I’m barely starting the research phase. Feeding the starter I bought. Trying your method. 🥰
WOW YOU are a wealth of knowledge! TY so much! ❤
This was very helpful! Thank you!
you're welcome!!!
Loved your videos on sourdough starter and levain and looking for your bread recipe 😮 do you have one? Maybe I'm overlookjng 😂
hey! I share my entire method bottom to top in my online master class. You can find it at turnerfarm.ca
Wow...I didn't know that you shouldn't feed your starter with whole grain flour everytime. I thought it was good for it and that the starter loves it. ❤️. Could that be why my starter doesn't get hooch on it anymore? 🤔
It wouldnt necessarily have to do with not getting hooch as much as it does with the starter not getting as active as it could.
I disagree with this to some extent. I have to grind my own wheat because my husband can't eat it if it isn't and it's so much healthier and I have a super happy and active sourdough starter and I only feed it with freshly milled whole grains. Now I will say my loafs aren't as fluffy as white flour loafs but definitely still has spring and rises nicely.
This is the only source where I’ve ever seen this claim about whole wheat. Most bakers say it’s good for the starter and that has always been my experience
@@joyfulgirl91 yes, feeding once or twice can help boost fermentation as whole grains ferment faster. but over time if only fed with whole grains then you run the risk of the bran choking your starter. that said, you seem to think otherwise and if it works for you, thats great! ;) Ive been seen it hundreds of times go the opposite.
@@JMastro2010 I am glad to hear it works for you and you have found something your husband can eat!
2 questions; 1The purified water I am using is Costco and it has added minerals. Is that a problem? 2 I am also using Costco Organic unbleached flour (only 11.5% protein) , made from Organic hard red wheat and organic malted barley. I have used this flour for a long time for everything. I am new to this and my starter is only 7- days old, has bubbles looks good seems a bit slower than I thought to get larger bubbles,had the sour cream smell at first now a lil more paint or nail polish. It has never doubled that I know of but has risen some and fallen. Feeding every day. I really don't know when I can use it. I am waiting for big bubbles and that pulling away thing I have seen I guess. I don't even know when to put it in the fridge or when to use discard in recipes. I am a noob :D Thank you
Im not familiar with that water, sorry.
For the flour, it can work if you feed thicker, but in my experience the protein content isnt the best for sourdough. I do use it for lots of other baking though!
Walmart carries a flour brand called Wheat Montana. I use the blue and white bag variety which is 13.16% protein and is unbleached. It’s a family owned farm and I cannot recommend it enough. There is something about the clean taste that Wheat Montana has - never leaves a flour aftertaste. It does cost a bit more than the Costco store brand but it’s worth it. I too am on a tight budget but this flour works so I’m not wasting money on failed loafs. I hope this works for you! Happy baking.
I have to say your videos are probably some of the most straight forward and informative on RUclips! thanks for the content. Here is a question for you, when is the best time to add an inclusion into your sourdough? mid way through the bulk ferment? or just before you shape and go to cold fermentation?
I like to include them when I am shaping! and thank you!
I love this video, thank you for sharing sharing your knowledge.
So according to your video I can leave my starter for a month in the fridge while traveling and when I come back I can just feed it and make bread? I heard that I can freeze the starter but I think I don’t need to freeze it, right?
Summers are too hot in South Africa to leave starter out on counter. I find keeping mine in the fridge gives me more consistency. And easy to take out of fridge if i need it to peak faster. Love your Insta page!
yes i can imagine the heat would make the fridge work much better in your location!!
Same in Puerto Rico! It gets too hot and the starter peaks too soon. I just put mine in the fridge this Sunday to have more control over it.
I feed my starter Kamut flour, but make my bread with regular flour from Lehi Roller Mills. My loafs are good, but very small compared to what the same ratios look like from others. Would that be from the Kamut in my starter? I cant' figure that out. Thanks!
same ratios as in exact same amount of flour , water, etc?
Yes - following the exact same recipe as neighbors and my loaf is the size of a bread bowl and theirs is two to three times bigger.
@@JillBroadbent If you're monitoring your rise and making sure you have 75-100% expansion during the bulk firment, and it's still smaller, then it could be hydration or starch levels of the kamut influencing the dough.
The regular Lehi flour is a high protein/bread flour yes? If so, then I would check the hydration levels to see if that is inhibiting the glutens from stretching because they are starved for water.
Just some ideas.
For storing in the fridge, once I feed it, do I need to let it rise before placing it in the fridge? Or can I feed it and put it directly in the fridge?
I am using Montana Wheat flour - it seems to be working well.
Can you tell us the brand of flour that you use?
i use sutten flour made by Milanaise
As far as water goes can alkaline water be used in your starter?
sourdough after prefers to be fed with water that is neutral or even slightly acidic. it can flatten it out (or not activate it), it will also make for really soft, unmanageable dough.
Thanks for the salt water softener tip. ☺️. I am wondering if I can used distilled water which I make for my appliances & such.?
I dont like distilled as it removes all the good bacteria and minerals a lot of the time. but if its still softened waterm distilling it wont make much difference for your sourdough.
have started making sourdough bread! I fed my 15 %protein flour starter for a week . There was not much bible activity or rise to be seen. I kept it on the counter. I tried making bread with it today. There was bubbles in bread but not much rise. It tasted ok. Any suggestions on an improvement, please!
I have been trying for two weeks to reactivate my SDS for about two weeks now. I started with my dried starter but it does not seem to be coming back or even starting anew? I started with 10g of dried starter with 25g of unbleached bread flour and 25g of warm water. I did this for a week. I have now gone another week at 50g reserved SDS and same with water and flour. I even tried a 25g of whole wheat and 25g unbleached bread flour. I had left my SDS in fridge like your sister, but I swore it was mold and I wish I had found your page.
I found this channel so helpful, thank you. I’m new to sourdough starter and have watched so many videos and I’m on day 8 and I get plenty of bubbles but not getting any rise, I have been doing discards (2) and still feeding but no rises just bubbles. Help!
It takes a while if you start from scratch :) Alternatively you can purchase a dried starter to activate.
It took my from-scratch starter 13 days to come to life. You are in the phase of wanting to poke it and tell it to DO SOMETHING! 😅 I remember it well. I see it’s been 4 days so it might be going by now but if not, you’re close!!!
Do you have a video on just starting a sourdough starter that doesn’t make a lot of starter. I only want to make one loaf maybe once a week.
Yes i have a starter video as well as a leaven video (which is what I mean my bread with). I do not keep a lot of starter! :)
Can you talk about incorporating sprouted grain flours? This is my next journey. I sprouted spelt, wheat, korassan, and buckwheat. Then I freeze dried them and milled them. They are all vacuum sealed right now but I think I’ll start experimenting soon. Sprouting grains apparently takes care of the undigestible phytic acid coding that you talked about
You have to process them different even after milling in order to optimally use for sourdough!!. I have a whole sourdough course and go over this process in it :)
I am just learning to use Korashan freshly milled flour....it is so lovely. 500 g korashan light flour, 400 g no chlorine water, 100 g starter and 12 g salt. Have at it!!! Cold fermenting for 24 hours is working great.
Does it say how much protein there is on the package? What do you mean by Leven?? So, leave the lip loose in the refrigerator too??
Great videos. What actual flour do do use, I just went to Loblaws and Metro but the most I found was Bobs Red Mill but only 5% protein and my unbleached organic AP from Costco is only 4%. Where can I get higher protein flour? I am in Toronto
Mine is the sutten blend from Milanaise
There's only two things that I disagree with. First, not using bleached flour. Some lower quality bleached flours do have residual bleach deposits which may affect the sourdough starter, these should be avoided generally. But in my experience, higher quality bleached flours can be used in a pinch to both feed starters and bake with. Having said that, it is a good idea to avoid using bleached flours to cultivate a new starter simply because the bleach has 'sterilized' the natural yeast and lacto bacteria in the flour. Second, using low gluten flours. Over the years, I've cultivated many different starts with many different whole grain flours, including rye and buckwheat, notoriously low in gluten. Low gluten starters simply have to be fed more often because they lack sufficient protein. These are just my experiences, I do like this video though!
What is the diffrent from Alvin to starter pls explain, u r the best
@@bailaschwartz4080 A starter is used to make the levain, which is then added to the dough. The starter is continuously maintained, while the levain is created specifically for use in the dough.
What exactly is bleached flour? Never heard of it... Why on earth do you bleach flour at all?
@@whoolawoop6817same reason they bleach sugar. It’s to “sanitize” it.
dark rye flour makes the best starter!!!
yes. dark rye isnt whole wheat and has different properties than whole what, and ferments wonderfully in a starter!
Thank you! You were very thorough in this video! I do of course have 2 questions plz:
Before our white flour was highly processed, for thousands of years, did they only have whole wheat to make bread/or sour dough? And 2nd: Theres a Norwegian woman on you tube who covers the top of her starter with a little flour every day, then stirs it in at the next feeding. It looked great! Have you tried this?
I think Ive made every mistake you talked about! Except for mold or soap issues. Now I can do it right!!! Thx💐!!
they have giant sifters. hundreds of years ago they used these in bakeries to produce white flours :) not to say there wasnt still some whole grain in there, but a lot was removed! and rye is a great flour to use in your starter! Its very different than regular whole wheat.
What are your thoughts on adding vital wheat gluten to either your starter or leaven to boost protein content?
I don’t like adding gluten and you shouldn’t need to if you have a strong enough starter, proper gluten development and high protein flour .
What is your opinion of using rice flour for starter?
I’m a new subscriber. I’ve been a SD baker for years I love your channel Thank you!
thank you for watching!!!
I am wondering if the starter and discard jars should be sterilized before using, or is just a wash with soap and water and a good rinse OK
sourdough needs bacteria to thrive. no need to sterilize
I use rye flour for my starter because of the lack of gluten makes it easy to mix and use. Flavour is very good
Mine died in the fridge, it got moldy. I buy king arthur flour. Where do you buy 13% protein flour. Where do you buy sutton flour?
Very helpful 🎉thank you.
The all purpose I purchase here in the US is 11.5% protein. Is Canadian AP higher in protein? I’m just wondering why in For The Love of Sourdough the recipes are written for Kamut or All Purpose if AP isn’t usually as high in protein as is optimal? I have figured out how to use the AP with good success but definitely notice a big difference when I use bread flour. Just curious! Love your advice!
yes canada's AP is usually much higher protein. bread flour is great
You can buy King Arthur unbleached BREAD flour and it is 12.7% 😉
Awesome video!
Love that SIMPLY FIT granola also😉🤗
I read every speck of info on the bag of flour I purchased. Nowhere, was I able to find a protein content percentage. How is that determined, please?
If 1 serving is 30g and contains 3g protein, then 3/30 = .10 =10%
So, when one serving is 30g and the protein is 4g per serving it’s over 13% protein IMO. Hope this helps!
Thank you so much for all of this information you gave us, you are amazing 👍 my starter with 5gr of rye flour came out perfect, but with only unbleached ap flour is not rising , I see only bubbles,😢 please help me😂
AP flour is not generally high in protein and thus will not have strong gluten to keep those bubbles contained. You'll need to find a higher gluten flour.
Thank you so much! Very useful vide
you're welcome :)
My dough always comes out sticky and soft after first fermentation. Is it my starter?
Hello
I’ve watched your videos and done exactly what you did to create your sourdough starter. I made it as thick as you said, turned it over and it didn’t run out of the jar. The next day it grew more than twice its size but every time I do the float test it won’t float? It has plenty of strands and bubbles. What do you think? I’m doing wrong. Any advice is extremely appreciated.
If it's airy and doesn't float that's not a problem. It just means the weight of the flour is greater than the bouyancy of the bubbles in the starter. When you make your recipe, does the dough increase?
I have a flat sourdough starter but can I feed it with organic unbleached whole wheat flour
'whole wheat' can be a problem because it can slice the gluten strands and keep your starter from firmenting properly...
Preferably, use a strong unbleached (organic) high protein flour and then make the recipe with the whole grain for the bread.
Where do you buy your flour? There is just so few to choose from at the supermarket.
i buy mine in bulk from a company called Konrads but the brand I buy is Milanaise
Water Temperature makes a difference when feeding your starter or making your levain?
as long as its not too warm you are fine
second day do i have to discard the sourdough by second day feeding
Is there anyway that you could mention which flour you would recommend?
I use a bread flour from milanaise company
How thick or thin or in between should the starter be ? I see some super thick I see some that clings to the jar but doesn’t run down like it has lots of water in it I’m confused thank you so very much for your videos truly appreciated and interesting
Were you a teacher ? ❤
Hope this helps, but I use a thin (liquid) starter and adjust the hydration of the recipe accordingly. The hydration of the levain/starter should be inluded in your recipe of the actual bread to determine the overal hydration.
Arguements for thick/thin starters are all based on ease of use and flavor with thicker starters seemingly more subtle while thinner starters seem to be more tangy.
I have tried sourdough using Food Nanny Kamut(subscription master recipe, measured with a scale) with no luck. Starter will not rise hardly any. When it does rise, the dough is still extremely sticky after the bulk ferment, which produces gummy bread. Can't figure it out to save my life. My hubby asks why I am still trying at this point.. Maybe my water is the issue...
sorry to hear that!! if you are in the subscription definitely send us an email or post in the facebook group so we can help!
I use a 1:3 ratio rye flour and bread flour to feed mybstarter, are you saying I'd have better luck with my bread just feeding straight bread flour?
rye is different than whole wheat and can help ferment faster. that said, i dont think you really need it if your starter is happy and active! bread flour is a great one to use.
Where do you get dehydrated sourdough starter to start?
Amazon has several options.
4:20 Agreed: DON'T get rid of the liquid... sir it back in... that's your flavor and it changes the hydration of the sourdough starter.
It can make it more sour depending on how much and how long it sat. So I do sometimes dump it and have never had any issues with doing that.
You can stir it in but over time it will make it more acidic and at some point you may have to do a 1:5:5 or 1:3:3 ratio to get the acidity back down 😉
What flower brand do you use for your starter? Thank you
I use Sutten flour by Milanaise.
Question… what if your water is reverse osmosis water would it affect your starter? Thanks!
it can, yes. because all the good minerals are removed from the water. Its not necessarily going to , but its possible.
I was taught that you should use a mix of flour to make your levain. I use 32g bread flour, 12 g of whole wheat flour, 6 g of rye flour. Is this a bad ? Thanks for a great video!
theres so many different ways to do things. one feed of whole grain wont hurt, and rye always helps it ferment faster. that being said, if you have a strong starter, it really shouldnt need all that in order to leaven your loaves :)
What brand of flour do you use for your starter?
I use the sutten blend from Milanaise. its a nice organic flour with a higher protein
Thanks ❤. Please please 🙏 we need a recipe from our leftovers Sourdough starter 🙏 Thanks, I have a lot 😢I don't know what can I do with that 🎉
discard? If you follow me on instagram @turner.farm i have hundreds there!
I don't discard... ever. Your starter will keep in the fridge... feed it when you remember... about 1/8 the volume you have, so if you have 200g of starter, feed it 25g ea water and flour/week if you want to keep starter.
If not... just leave about a teaspoon in your jar after baking for next time and put it in the fridge... start the starter again and ... bob's your uncle... it's good to go after a 3-8 hours.
I hope it’s ok to ask on here- are the master, mini and discard courses available on the monthly subscription plan?
Is it okay with using unbleached all purpose flour for my starter? New to sourdough.
yes as long as the protein is high enough!
I'm new with sourdough baking, so quick question, why do we keep the discard, why not toss it out?
you technically can toss it, but that seems like a waste as there are hundreds of recipes you can make with discard! I have a whole book on it, but also my instagram @turner.farm has tons of discard recipes.
If you're not wanting to discard you can make a little more than your recipe calls for, then save that small amount for your next bake. This is called the 'scrapings method'. There are millions of the prefermented bacteria in that small amount that will help your next levain to rise.
The only downside to this method is the tanginess expected from sourdough will be much less pronounced.
What flour do you use?
I like sutten blend by milanaise
Nice info 😊❤👍🏼
is AP Kamut from Food Nanny high enough protein?
Yes!
What brand of flour do you prefer?
i use sutten blend from Milanaise.
Love your explanation of all sourdough however could you explain a little better about Levain. How is that different from making the starter?
Check out my video on all things levain: ruclips.net/video/4FlQnNi-csg/видео.htmlsi=IhFctDT-r3EMxmQK . Let me know if this answers your questions!
I’ve watched hours of videos trying to figure out why my sourdough is not active. It will rise and a few bubbles but it looks like the one in this video.
Now I understand why. I have a water softener and I get the water out of my refrigerator door that has a filter but I’m sure it’s the salt. So I’ll have to get spring water.
I’m a new beginner. The first 5 days I did step by step. Not much activity at all. My house is 67 degrees.
So I took it downstairs in my laundry/kitchenette shut the door and the temperature was 72. I end up having to leave home for a week and it was neglected. So I put in the refrigerator. I took it out the other day I’ve been feeding and discarding for 3 days. I see a few bubbles but again it will rise but that’s it. This time I’m leaving upstairs in my kitchen which it’s 67 degrees. Do I continue to keep feeding and discarding until it starts bubbling up ? 🤷🏽♀️🤷🏽♀️
What flour do you use? Thanks
Sutten flour by Milanaise
Can I use distilled water to make sourdough starter?
You CAN, but it removes all the good bacteria and I dont love that about it.
how do you know you have a high quality flour? My ap flour says 4g protein. How do I know the % of protein?
check the serving size in grams and math the percentage that 4g is of that serving size. (ie: if the serving size is 40g, your flour is 10%)
I emailed Weck…and they confirmed that their glass jars contain lead. Did you know this? Question: what about when your starter is in the fridge, do you need to seal it airtight? I know you said out on the counter do not seal it airtight but what about in the fridge?
really!? are you sure!?
What about an organic rye flour?
Rye is great for your start! However you dont want to rely on it. its a greart boost, but you should be able to maintain your starter strength without it imo
And I can never get the starter to rise. Cannot figure out what I’m doing wrong. I’ve tried everything
what flour are you using?