You are the best! I’ve been totally overwhelmed in wanting to make a fresh milled flour starter. You have a calming presence and explain things so they make sense. I appreciate all your videos so much. Thanks!
Ditto what Sherrie says! I so appreciate how you explain things and how calm you always are! I will be starting my starter, tomorrow :) Blessings to you and yours!
I made my starter just the way you are teaching (but it took me a bit longer, I think -- maybe 10 or 12 days). The ONLY things I weigh are the starter and added flour and water when I am feeding it -- and the loaves themselves -- on an old 5-lb. postal scale I have. My digital scale died after only a few months and I just haven't really needed it. Just a note about chlorine: yes, it does evaporate when you leave the water out. Unfortunately in some municipalities, (Austin being one of them), they now use chloramine which does NOT evaporate out of the water -- making it more important to have an efficient way to purify you water. (We use a Berkey -- but use competing brands for the PF-2 filters that remove the fluoride and arsenic because they don't last anything as long as the main black Berkey filters and cost a fortune.) A note about dehydrated sourdough: I started out making my own, and I am so glad that I dehydrated a good amount of it a few years ago. It's great to have it as a backup! One of the things that took me the longest to learn was how to make my sourdough super sour (because I love the sour!) is that I can still get that sour flavor even if I am starting out with a smaller amount of sourdough starter, and that is to just let is proof a lot longer (including overnight in the fridge at times). When I make bread for those who do NOT want it to be very sour, I just use a normal amount of starter and ALSO a tsp. of commercial instant yeast per loaf and only let it proof for 2 hours or so after kneading and shaping. Home-milled bread baking (and muffins and so many other things) is so FUN...!!!
Thank you so much for this video! I have been so over whelmed by this subject. I would love it if you would please consider going into this subject a little further. I did not realize that I could make a high hydration starter and that, that would make it a lot less sour. My husband does not like sour dough and your recipe would fix that. However, and I am sure many people with think I am a complete dummy, but how do you use the high hydration starter. How would you have to alter the recipe. If the recipe calls for say 30 grams of starter, would you use the same grams of starter, whether it was high hydration or medium hydration or you last example of very low hydration. If you would have t alter the recipe how would you go about it. Also, more explaintion on how you would prepare the starter to go into the refrigerator for a storage rest and what would you do to prepare it to be used? I know I am throwing a lot of questions at you, but, when you were finished with explaining how to use the mock mill, I felt like I knew the subject. You are an excellent instructor! You are calm and you present the material in an interesting way. If you can't do a video like this I totally get it. Would you have a book that you could recommend that would help me with the high hydration starter. Thank you again, I look forward to your videos each week. I hope that your have a blessed week, suzie
Yes, I discard every day. I took out 50g starter, and added 50g water and 50g flour. I usually take the discard and add water until it's just a liquid and put it in my garden. I'm sorry I didn't show the discard.
Good ideas. Sweet
Good Job!
You are the best! I’ve been totally overwhelmed in wanting to make a fresh milled flour starter. You have a calming presence and explain things so they make sense. I appreciate all your videos so much. Thanks!
Ditto what Sherrie says! I so appreciate how you explain things and how calm you always are! I will be starting my starter, tomorrow :) Blessings to you and yours!
I love your rock wall . We need a house tour! Love your channel
I made my starter just the way you are teaching (but it took me a bit longer, I think -- maybe 10 or 12 days). The ONLY things I weigh are the starter and added flour and water when I am feeding it -- and the loaves themselves -- on an old 5-lb. postal scale I have. My digital scale died after only a few months and I just haven't really needed it.
Just a note about chlorine: yes, it does evaporate when you leave the water out. Unfortunately in some municipalities, (Austin being one of them), they now use chloramine which does NOT evaporate out of the water -- making it more important to have an efficient way to purify you water. (We use a Berkey -- but use competing brands for the PF-2 filters that remove the fluoride and arsenic because they don't last anything as long as the main black Berkey filters and cost a fortune.)
A note about dehydrated sourdough: I started out making my own, and I am so glad that I dehydrated a good amount of it a few years ago. It's great to have it as a backup!
One of the things that took me the longest to learn was how to make my sourdough super sour (because I love the sour!) is that I can still get that sour flavor even if I am starting out with a smaller amount of sourdough starter, and that is to just let is proof a lot longer (including overnight in the fridge at times). When I make bread for those who do NOT want it to be very sour, I just use a normal amount of starter and ALSO a tsp. of commercial instant yeast per loaf and only let it proof for 2 hours or so after kneading and shaping.
Home-milled bread baking (and muffins and so many other things) is so FUN...!!!
P.S. I pushed the "up" thumb on your video and it stayed at zero! =( Tried it more than once.
I thought I was over starter a voted against it. Lol but this has been encouraging by the way I just ordered an ank mixer !! ❤
Oh yay! You're going to love it!!
Thank you so much for this video! I have been so over whelmed by this subject. I would love it if you would please consider going into this subject a little further. I did not realize that I could make a high hydration starter and that, that would make it a lot less sour. My husband does not like sour dough and your recipe would fix that. However, and I am sure many people with think I am a complete dummy, but how do you use the high hydration starter. How would you have to alter the recipe. If the recipe calls for say 30 grams of starter, would you use the same grams of starter, whether it was high hydration or medium hydration or you last example of very low hydration. If you would have t alter the recipe how would you go about it. Also, more explaintion on how you would prepare the starter to go into the refrigerator for a storage rest and what would you do to prepare it to be used? I know I am throwing a lot of questions at you, but, when you were finished with explaining how to use the mock mill, I felt like I knew the subject. You are an excellent instructor! You are calm and you present the material in an interesting way. If you can't do a video like this I totally get it. Would you have a book that you could recommend that would help me with the high hydration starter. Thank you again, I look forward to your videos each week. I hope that your have a blessed week, suzie
Thank you so much! I will get together info and do a small video hopefully this Saturday to explain more. You bring up great questions!
@@realfoodgoodfood Thank you! I need help!
So are you discarding every day? It didn’t seem like you did. Did you add the same amount of flour and water every day without discarding?
Yes, I discard every day. I took out 50g starter, and added 50g water and 50g flour. I usually take the discard and add water until it's just a liquid and put it in my garden. I'm sorry I didn't show the discard.
@@realfoodgoodfood oh I’m sorry! You did say that in your instructions! Great video as always! Keep ‘em coming!! Bless you and yours!!