Hello again you may remember me from Instagram. I've just followed your 3 tutorials all were excellent👍👏🤗 for sure when I need your site will be my life guard🥰🙏🧿🍀 so useful understandable and alive💐💙 thanks again so much🙋♂️🇹🇷
I have been making my starter in small jars and I love your bowl idea I switch to the bowl. Also loving the way you need the dough in the same bowl it’s mixed in. Today is my first sourdough loaf with what I think is my strongest sourdough starter yet. I’m so excited
Dear Foodbod. I have been using your "cold-start" process for sourdough and it works wonderfully. Thank you for helping me to crack the "sourdough code".....!! Carry on, please..!
Absolutely great video ! I share your passion of making sourdough bread and the complicity we had with the dough , for me is just happiness to make a bread the same way as the ancestors did ....and for my husband to eat the bread ! Thank you for the great advises !
Thank you so much for this info! I have made my first loaf of bread from your Everyday Sourdough Book. I struggled with my starter and had actually used 3 different flours at various feed times in an attempt to get it to look bubbly. My first loaf looked pretty on the outside, had lots of holes on the inside, but it was a gummy texture. I am going to start over with the starter using this info and try again!!
Hi, congratulations on making your first loaf! That’s fab, thank you so much for trying it 🙏🏻 I would imagine your loaf was possibly under proved. If you would like more help and tips it’s probably best to look at my website alongside these videos, there’s everything you need to know there 👍🏻👍🏻👍🏻 foodbodsourdough.com/
Great and inspiring video. It's a process (breadmaking) that should not be overanxious about. If when starting out and you don't have a banneton, you can start with a colander. When you're convinced you enjoy the process, go out and buy a couple different shapes of banneton, round and oval of your choice.
LostInMySpace thank you 🙏🏻 yes, you can use a colander or a bowl lined with a clean tea towel and covered in rice flour, but do ensure that they are a similar size to a banneton, if they are too big the loaf will be wide and flat
Lovely Elaine, how can we support you & your RUclips Channel. You have kept me calm in the challenge of saying goodbye to My sweet Dog Yeager! Are family has to say goodbye to our dear friend of 16 years! He is a Fox Red Labrador. Which by the way...... Is always in the kitchen when I am baking!! Funny That❤️
MYROCKOROCKO thank you so much for your lovely message, I’m so very sorry for your loss, I know EXACTLY how it feels and how heartbreaking it is to lose your dear friend 😔 I’m so glad I could help you through it in some small way x x x
Hi Elaine, thank you for all the useful and detailed tips and congrats for your web site and FB, Insta and You Tube accounts. I live in a very warm climate in Greece and have been following your starter instructions for hot weather, so during the hottest hours of the day I keep her in the fridge. However, even though I once fed her with just flower and no water to thicken her consistency, she’s still soupy and almost runny with just a hint of small bubbles (actually more like little holes) BTW, I’m on day 8. Any help please? Thank you!! 🙏
Elaine, I’m at the beginning of making my starter, day 7. If it’s not completely ready can I keep going with it feeding etc. do I only store it in the fridge once it is fully ready ?
I have a question I have 2 starters I bake a lot I sell my .100% Rye sourdough bread I have one 100% Rye starter and one mostly bread flour with some Rye mixed in. I would like to maintain just one 100% Rye starter would that change the flavor of white sourdough. Bread. Another question if I bake in the morning and I feed my 100% rye starter the night before it reaches peak too fast in the middle of the night by morning it’s gone back down. What’s the remedie make a very thick starter?
Hi, using a 100% rye starter in your white dough will just give it a bit more flavour, why not make a loaf and see? I’d suggest giving your starter more flour than water to maintain its consistency overnight x
Another question recipes always call for starters using the grain your baking with. Example if your baking rye bread they say use a rye starter or if your making 100% whole wheat bread use a whole wheat starter is that really necessary. Why can’t I just use my 100% rye starter on whole wheat bread or visa versa same with spelt.
James Mcdonald hi, you can use a wholegrain starter or add some wholegrain flour to the dough; try a long final prove in the fridge; or add peanut butter to the dough 👍🏻
You’ll find all of the answers on my website, but there is no fixed number of hours, it all depends on your starter and the room temp.. foodbodsourdough.com
Hi, all you need to do is feed your starter to make 2 doughs then when take out what you need, you’ll be left with the same amount of starter you began with
If I had 30g I’d started in my fridge, took it out and brought it to room temperature to feed it, do you feed a 1:1:1 ratio, or could I feed my 30g starter 10g four and 10g water? Or is that not sufficient for its appetite?
Erica G hi, I do not work with ratios. I feed my starter what it needs to generate the amount of active bubbly starter for my dough. That way there is never any waste or discard. However much starter you have to begin with, for my recipe/s, I would feed it 30g flour + 30g water to generate the 50g of starter I need for my standard loaf recipe. I hope this helps?
HELP! I’m so frustrated! I followed you over a year ago and made some lovely sourdough loaves. I stopped for a while bc my husband doesn’t care for it much and I was the only one eating it. I placed my starter in the freezer. A few months ago, I pulled some out to fix some again. NEVER got the starter to activate, wasted so much flour and time, and I gave up. I had another batch in the freezer and just pulled it out four days ago. My daughter wanted a loaf. I’ve fed it, pulled some out to use for my loaf after I did the float test, went through the whole process, and my dough did not rise over night. I thought it was bc my house is cold. So I tried again yesterday. This time I placed it in a warmer place for the whole process. I got up this morning and it had not risen again! It was bubbly, but never rose. I am so disappointed. I’m wanting to give it another shot today. You mentioned using the same flour to feed your starter. That may be my problem, or one of them. I started out with AP flour, but have been using bread flour to feed it recently. Could that be it? I’m just so frustrated. Making sourdough was so much fun for me when I found your page through a friend. I was having so much success. I even have pictures of my loaves, I was so proud. Now trying to get started again has been such a defeat. Please advise.
Hi Bev, thank you for your message, I hear your frustration! Something obviously just needs a tweak. Feeding your starter bread flour is perfect, that won’t be the issue, The float test is not reliable, I never use it, so I wouldn’t go with that. More importantly does your starter grow and become active? Let’s start there and work through it… We can chat here or you are welcome to email or message me
@@foodbodSourdough I wondered about the float test. When I did it and it floated, the starter wasn’t that bubbly or active at all to me. But I went with the test. It probably wasn’t active enough. I’m going to try it again today. I have pulled my bulk of starter (I have too much) out of the fridge. I’m going to let it get to room temp. Should I feed the whole thing before I pull out my 100g? Or pull out the 100 g (I would like to keep a smaller amount) and just feed the 100g? And when I feed the 100g of starter, do I feed 30g of water and 30 g of flour, or should it be fed more? I know you’ve said the 50 g of starter gets 30/30. I thought if I just have the 100g it may need to be fed more than 30/30.🤷♀️. Thank you for helping me!
@@bevjo7158 I would remove 100g of starter from what you’ve got and use the rest up in pancakes or something similar. You don’t need to store any more than the 100g. To make one dough feed it 30/30. It doesn’t matter how much starter you’ve got, I feed my starter based on what I need it to produce, not how much starter I’ve got in the pot. I’d consider then watching your starter and waiting for it to become active and looking like you’ve seen it look before. If it’s not yet active enough, go with your instincts and boost it rather than using it yet. Starters can take a few feeds to wake up from being frozen
@@foodbodSourdough thank you so much! I just pulled my bulk starter out from the fridge and it was really bubbly! This makes me a little hopeful. I will pull 100g from it and start again. I’ll let you know!🤞🤞
Hello again you may remember me from Instagram. I've just followed your 3 tutorials all were excellent👍👏🤗 for sure when I need your site will be my life guard🥰🙏🧿🍀 so useful understandable and alive💐💙 thanks again so much🙋♂️🇹🇷
Thank YOU! I am so glad you found my channel and that it’s useful 🙏🏻🥰
I have been making my starter in small jars and I love your bowl idea I switch to the bowl. Also loving the way you need the dough in the same bowl it’s mixed in. Today is my first sourdough loaf with what I think is my strongest sourdough starter yet. I’m so excited
Great news, thank you 🤩🤩 have fun!
Dear Foodbod. I have been using your "cold-start" process for sourdough and it works wonderfully. Thank you for helping me to crack the "sourdough code".....!! Carry on, please..!
Thank you so much 🙏🏻🙏🏻🙏🏻 I will! ☺️☺️☺️
Absolutely great video ! I share your passion of making sourdough bread and the complicity we had with the dough , for me is just happiness to make a bread the same way as the ancestors did ....and for my husband to eat the bread ! Thank you for the great advises !
Françoise-Marie Thein thank you so much for your kind words xx
Thanks for sharing. I’m from Utah and just started the sourdough journey. My grandmother and mother always had one. It makes my belly happy!
christian Hancock hi Christian, thank you so much, I hope you enjoy it 🙏🏻🙏🏻 there’s full details on my site which you might find helpful too
The J O Y of Sourdough🤍 Thank you for the simplicity of your tips.
Grace Faith Being Saved thank you so much 🌟🌟
Thank you so much for this info! I have made my first loaf of bread from your Everyday Sourdough Book. I struggled with my starter and had actually used 3 different flours at various feed times in an attempt to get it to look bubbly. My first loaf looked pretty on the outside, had lots of holes on the inside, but it was a gummy texture. I am going to start over with the starter using this info and try again!!
Hi, congratulations on making your first loaf! That’s fab, thank you so much for trying it 🙏🏻 I would imagine your loaf was possibly under proved.
If you would like more help and tips it’s probably best to look at my website alongside these videos, there’s everything you need to know there 👍🏻👍🏻👍🏻
foodbodsourdough.com/
Outstanding calm lovely video. Thank you. Great tips... 🙋🏻
beads2yarn thank you x x x
You are a Bless!
Thank you for sharing your professional info!
I enjoy enormously to hear and see your videos!⚘⚘⚘
From a happy Subcriber!
Edith 🇸🇬
Thank you so much 🥰🥰
Great and inspiring video. It's a process (breadmaking) that should not be overanxious about. If when starting out and you don't have a banneton, you can start with a colander. When you're convinced you enjoy the process, go out and buy a couple different shapes of banneton, round and oval of your choice.
LostInMySpace thank you 🙏🏻 yes, you can use a colander or a bowl lined with a clean tea towel and covered in rice flour, but do ensure that they are a similar size to a banneton, if they are too big the loaf will be wide and flat
Lovely Elaine, how can we support you & your RUclips Channel.
You have kept me calm in the challenge of saying goodbye to
My sweet Dog Yeager!
Are family has to say goodbye to our dear friend of 16 years!
He is a Fox Red Labrador.
Which by the way......
Is always in the kitchen when I am baking!!
Funny That❤️
MYROCKOROCKO thank you so much for your lovely message, I’m so very sorry for your loss, I know EXACTLY how it feels and how heartbreaking it is to lose your dear friend 😔 I’m so glad I could help you through it in some small way x x x
Thank you for this and all the other videos. I think my starter was too thin so no rise .. will feed it bit more flour to strengthen it. Thank you
nargessv okay 👍🏻👍🏻
Hi Elaine, could you create a Doggie Biscuit Treat for all the Pups out there !!
I have just been giving some pancakes for a substitute for now!!
MYROCKOROCKO 😆😆 I’m sure they don’t mind! 😁
Thank you for sharing lovely x
dark crystal xx
Hi Elaine, thank you for all the useful and detailed tips and congrats for your web site and FB, Insta and You Tube accounts. I live in a very warm climate in Greece and have been following your starter instructions for hot weather, so during the hottest hours of the day I keep her in the fridge. However, even though I once fed her with just flower and no water to thicken her consistency, she’s still soupy and almost runny with just a hint of small bubbles (actually more like little holes) BTW, I’m on day 8. Any help please? Thank you!! 🙏
Lisa Stathatou thank you, it’s my pleasure 🙏🏻🙏🏻 all I can say is, keep going! And maybe keep her in the fridge for longer..?
foodbod Sourdough Wow, such a quick reply! Thank you! Should I try to feed her again with just flower, no water?
Lisa Stathatou yes, see how she feels and responds. Feel free to send me photos
Elaine, I’m at the beginning of making my starter, day 7. If it’s not completely ready can I keep going with it feeding etc. do I only store it in the fridge once it is fully ready ?
I have a question I have 2 starters I bake a lot I sell my .100% Rye sourdough bread I have one 100% Rye starter and one mostly bread flour with some Rye mixed in. I would like to maintain just one 100% Rye starter would that change the flavor of white sourdough. Bread. Another question if I bake in the morning and I feed my 100% rye starter the night before it reaches peak too fast in the middle of the night by morning it’s gone back down. What’s the remedie make a very thick starter?
Hi, using a 100% rye starter in your white dough will just give it a bit more flavour, why not make a loaf and see?
I’d suggest giving your starter more flour than water to maintain its consistency overnight x
Another question recipes always call for starters using the grain your baking with. Example if your baking rye bread they say use a rye starter or if your making 100% whole wheat bread use a whole wheat starter is that really necessary. Why can’t I just use my 100% rye starter on whole wheat bread or visa versa same with spelt.
@@lindawilson3071 you can. You can use any starter made with any flour in any dough, the flours do not need to match 👍🏻
What can I do to increase the sourness? Thank you for the tips.
James Mcdonald hi, you can use a wholegrain starter or add some wholegrain flour to the dough; try a long final prove in the fridge; or add peanut butter to the dough 👍🏻
Again thank you
If you only keep 100 g of starter, do you use 100 g of flour and 100 g of water to feed? Thank you
Can you give us tips on how manu hours before we bake should we feed out starter? Thank you!
You’ll find all of the answers on my website, but there is no fixed number of hours, it all depends on your starter and the room temp..
foodbodsourdough.com
@@foodbodSourdough thank you! Will have a look now.
Quick question. Are you cleaning your starter bowl after each feeding?
Ruzhena Kolten no, it doesn’t need to be cleaned or changed.
@@foodbodSourdough Thanks a lot for your reply.
How much do I feed my starter to make two loaves and have some leftover
Hi, all you need to do is feed your starter to make 2 doughs then when take out what you need, you’ll be left with the same amount of starter you began with
If I had 30g I’d started in my fridge, took it out and brought it to room temperature to feed it, do you feed a 1:1:1 ratio, or could I feed my 30g starter 10g four and 10g water? Or is that not sufficient for its appetite?
Erica G hi, I do not work with ratios. I feed my starter what it needs to generate the amount of active bubbly starter for my dough. That way there is never any waste or discard. However much starter you have to begin with, for my recipe/s, I would feed it 30g flour + 30g water to generate the 50g of starter I need for my standard loaf recipe. I hope this helps?
HELP! I’m so frustrated! I followed you over a year ago and made some lovely sourdough loaves. I stopped for a while bc my husband doesn’t care for it much and I was the only one eating it. I placed my starter in the freezer. A few months ago, I pulled some out to fix some again. NEVER got the starter to activate, wasted so much flour and time, and I gave up. I had another batch in the freezer and just pulled it out four days ago. My daughter wanted a loaf. I’ve fed it, pulled some out to use for my loaf after I did the float test, went through the whole process, and my dough did not rise over night. I thought it was bc my house is cold. So I tried again yesterday. This time I placed it in a warmer place for the whole process. I got up this morning and it had not risen again! It was bubbly, but never rose. I am so disappointed. I’m wanting to give it another shot today. You mentioned using the same flour to feed your starter. That may be my problem, or one of them. I started out with AP flour, but have been using bread flour to feed it recently. Could that be it? I’m just so frustrated. Making sourdough was so much fun for me when I found your page through a friend. I was having so much success. I even have pictures of my loaves, I was so proud. Now trying to get started again has been such a defeat. Please advise.
Hi Bev, thank you for your message, I hear your frustration! Something obviously just needs a tweak.
Feeding your starter bread flour is perfect, that won’t be the issue,
The float test is not reliable, I never use it, so I wouldn’t go with that.
More importantly does your starter grow and become active? Let’s start there and work through it…
We can chat here or you are welcome to email or message me
@@foodbodSourdough I wondered about the float test. When I did it and it floated, the starter wasn’t that bubbly or active at all to me. But I went with the test. It probably wasn’t active enough. I’m going to try it again today. I have pulled my bulk of starter (I have too much) out of the fridge. I’m going to let it get to room temp. Should I feed the whole thing before I pull out my 100g? Or pull out the 100 g (I would like to keep a smaller amount) and just feed the 100g? And when I feed the 100g of starter, do I feed 30g of water and 30 g of flour, or should it be fed more? I know you’ve said the 50 g of starter gets 30/30. I thought if I just have the 100g it may need to be fed more than 30/30.🤷♀️. Thank you for helping me!
@@bevjo7158 I would remove 100g of starter from what you’ve got and use the rest up in pancakes or something similar. You don’t need to store any more than the 100g.
To make one dough feed it 30/30. It doesn’t matter how much starter you’ve got, I feed my starter based on what I need it to produce, not how much starter I’ve got in the pot.
I’d consider then watching your starter and waiting for it to become active and looking like you’ve seen it look before. If it’s not yet active enough, go with your instincts and boost it rather than using it yet. Starters can take a few feeds to wake up from being frozen
@@foodbodSourdough thank you so much! I just pulled my bulk starter out from the fridge and it was really bubbly! This makes me a little hopeful. I will pull 100g from it and start again. I’ll let you know!🤞🤞
@@bevjo7158 fab, good luck!