I've been baking sourdough bread for years but a few months ago switched to using your starter recipe and method of maintaining it. I bake about once a week and the starter is always very active and gives me a great rise. In the past I have had to throw out my sourdough mother and start over because it would get too sour for our tastes. Yours has a very consistent flavor. I use it for traditional crusty sourdough, made in a cast iron pot, and I free-form bake it on a cookie sheet for a softer bread. It also makes fantastic pizza dough.
When you really think about it the microbes are dying and new ones are replacing them constantly. Just like our bodies are not composed of old cells from years ago, but new ones made daily. Sure the culture has been going for a150 years but the microbes aren't any older than the ones in your culture. I think it could be interesting to compare regional cultures to see if there are any variations. Well done, a pleasure to watch.
It's all about a learning curve and Mother Nature has a way of throwing curves to make our learning experience more interesting! Love what you're doing!❤❤
Interesting & fun. Thanks for share. I'm on my Sourdough journey 3 months now because our your videos. I drove myself crazy for a month prior do "research" on how to get started. Then i saw your video and you made it less intimidating. I now bake once or twice a week. I've even shared a few loaves. Thank you! PS: i love all your videos, other than your Sourdough ones i especially your selfcare ones
I love the lore that a heritage bread has, because having a story/history behind something makes it so much more interesting. My question is, if your starter is 150 years old, do you add another year on to it as you have and maintain your starter? LOL
It definitely is nice thinking that your starter is over 150 years old. Theoretically, the old starter is from 1847, so yes, keep adding those years ☺ ~ Anja
Another great video. I am now making sourdough sandwich bread and adding wholemeal flour. It’s working well. My starter will be a year old in a few months time. Will celebrate 😂
Fascinating! Seeing that it’s Oregon Trail Starter….I’ll definitely try it! I am just reviving one that is 100 yr old starter. I just wonder how much of that original starter is still there since we contribute our own yeasty beasties!
So glad you enjoyed this video! Honestly, after a few feedings not much of the original starter will still be there but hey it's still neat to have an heirloom starter 😊 ~ Anja
Thank you so much for this video you have given me more confidence in my own starter knowing it’s okay and will take longer to get where it needs to be.
I have a brief tale. Long ago (in excess of 20 years) a friend gave us a dry sourdough starter he had, from San Francisco. Not knowing anything about the stuff, I got it started and then didn't know what to do with it. I put it in the frig. We moved and the starter came with us. My daughter recently gave me some starter to try that she had received from a friend ( we both have digestive issues and she found the sourdough to be friendly to that, so I was thrilled to try it.) In the meantime, I wondered about that old jar in the frig. I took it out and smelled it - nothing funky there. THere was about a cup & a half of white stuff on the bottom and brown liquid on the top. So I figured what could I lose. I fed it using rye flour which I've heard is better for jumpstarting. It took a while, but the 2 cups I started with began to overflow the quart jar it was in. I transferred it to a 2 quart jar, fed it some more, and it filled the container, then went back to about 3 cups. It has slowed down considerably, so I'm not sure what to do now, since I'm a total newbie to all this. THe only thing I've made with what my daughter gave me was english muffins and pancakes, both of which were delicious. SHe told me to wait n see about the ancient stuff to make sure nothing untoward cropped up. I love your channel. Can you give me any random advice on this?
Hi! I love how you experimented here. I also have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
That's so interesting about your 100-year-old starter! While sourdough starters are traditionally made with just flour and water, it's understandable to be hesitant to discard such a historic family heirloom. Ultimately, the decision is yours. But if you decide to keep it, be mindful of the smell and discard it if it continues to reek of spoiled milk.
Lots of myths associated with sourdough starters. Stories abound of legendary heirloom starters from the Yukon trail, gold rush of California etc. Scientific proof has shown that once your starter has been exposed to your air environment for a year or more, it's picked up the natural bacteria from your area's atmosphere. That means that your bacteria will overtake the bacteria from where the strain originated from, so that heirloom starter you have, is no better than the one Joe breadmaker's started from scratch just down the road. Also, San Fran starter bacteria has been found in starters in all 50 states as a FYI. Look it up if you don't believe. Don't get conned.
@@OurGabledHome Yes but without explaining why. :) Your starter looks good enough, so if your kitchen temp is around 70-72°, I would try a 8 hr. fridge bulk ferment, pull it out at 8hrs, shape it, lightly flour top, put in a banneton (sp.) with wet towel cover and sit 1 1/2hrs -2 hrs more at room temp, transfer to dutch oven, score top and spritz with water fine mist liberally. Put in 3-4 ice cubes and bake @450° for 1/2 hr., take top off and brown top 20-30 mins. No more baking frisbees! Hydration should be 65-70%. 20% starter in winter, 10% in summer per "The bread code" God bless.
That was a very interesting experiment, thank you for sharing.
I am so glad you thought so, too 😌~ Anja
I've been baking sourdough bread for years but a few months ago switched to using your starter recipe and method of maintaining it. I bake about once a week and the starter is always very active and gives me a great rise. In the past I have had to throw out my sourdough mother and start over because it would get too sour for our tastes. Yours has a very consistent flavor. I use it for traditional crusty sourdough, made in a cast iron pot, and I free-form bake it on a cookie sheet for a softer bread. It also makes fantastic pizza dough.
That‘s so great to hear! Happy sourdoughing 😊 ~ Anja
When you really think about it the microbes are dying and new ones are replacing them constantly. Just like our bodies are not composed of old cells from years ago, but new ones made daily. Sure the culture has been going for a150 years but the microbes aren't any older than the ones in your culture. I think it could be interesting to compare regional cultures to see if there are any variations. Well done, a pleasure to watch.
I am so glad you enjoyed this not 100% scientific video! I am pretty sure regional cultures will adapt just as quickly to their new environment ~ Anja
It's all about a learning curve and Mother Nature has a way of throwing curves to make our learning experience more interesting! Love what you're doing!❤❤
Thank you so much ☺ ~ Anja
I was thinking of sending an envelope for the Oregon Trail starter. If anything it's something fun to have and use.
Yes, do and let us know how you like your starter 😊 ~ Anja
Interesting & fun. Thanks for share. I'm on my Sourdough journey 3 months now because our your videos. I drove myself crazy for a month prior do "research" on how to get started. Then i saw your video and you made it less intimidating. I now bake once or twice a week. I've even shared a few loaves. Thank you! PS: i love all your videos, other than your Sourdough ones i especially your selfcare ones
Thank you so much and I am glad to hear you are enjoying my sourdough videos 💛 ~ Anja
I love the lore that a heritage bread has, because having a story/history behind something makes it so much more interesting. My question is, if your starter is 150 years old, do you add another year on to it as you have and maintain your starter? LOL
It definitely is nice thinking that your starter is over 150 years old. Theoretically, the old starter is from 1847, so yes, keep adding those years ☺ ~ Anja
Neat experiment!
@@kathryncurry8728 Thank you!
This was such a fun, interesting video. Thank you for sharing. ❤
Thank you! Happy to hear you enjoyed it 💛 ~ Anja
Another great video. I am now making sourdough sandwich bread and adding wholemeal flour. It’s working well. My starter will be a year old in a few months time. Will celebrate 😂
Nice! Happy birthday to your SD starter and happy baking 💛 ~ Anja
@@OurGabledHome will send you a slice of its birthday cake🍰😄
@@chrissiewalker8980 Yes, please 🎂😬!
Sounds yummy!! Now I am hungry ❤️
Thank you! Maybe you need to bake some bread? 😜 ~ Anja
I ordered a Kensington starter today because I’m anxious to bake some bread. My homemade starter is on day 7 .
Fascinating! Seeing that it’s Oregon Trail Starter….I’ll definitely try it! I am just reviving one that is 100 yr old starter. I just wonder how much of that original starter is still there since we contribute our own yeasty beasties!
So glad you enjoyed this video! Honestly, after a few feedings not much of the original starter will still be there but hey it's still neat to have an heirloom starter 😊 ~ Anja
Loved the book! A great read for anyone interested in the history of sourdough.
So glad to hear you enjoyed the book as much as I did ☺ ~ Anja
Interesting! I have had similar experiences with starters.
That is interesting. Good to know you had a similar experience 😊 ~ Anja
Thank you for testing this. It’s a video I was looking for.
I enjoyed your experiment with the sourdough starters. I thought unbothered breads looked rather tasty!
Thank you so much! Will not the way I wanted them, both breads tasted great 😊 ~ Anja
Thank you so much for this video you have given me more confidence in my own starter knowing it’s okay and will take longer to get where it needs to be.
Nice! With the proper care, any starter can be amazing 😊 ~ Anja
I have a brief tale. Long ago (in excess of 20 years) a friend gave us a dry sourdough starter he had, from San Francisco. Not knowing anything about the stuff, I got it started and then didn't know what to do with it. I put it in the frig. We moved and the starter came with us. My daughter recently gave me some starter to try that she had received from a friend ( we both have digestive issues and she found the sourdough to be friendly to that, so I was thrilled to try it.) In the meantime, I wondered about that old jar in the frig. I took it out and smelled it - nothing funky there. THere was about a cup & a half of white stuff on the bottom and brown liquid on the top. So I figured what could I lose. I fed it using rye flour which I've heard is better for jumpstarting. It took a while, but the 2 cups I started with began to overflow the quart jar it was in. I transferred it to a 2 quart jar, fed it some more, and it filled the container, then went back to about 3 cups. It has slowed down considerably, so I'm not sure what to do now, since I'm a total newbie to all this. THe only thing I've made with what my daughter gave me was english muffins and pancakes, both of which were delicious. SHe told me to wait n see about the ancient stuff to make sure nothing untoward cropped up. I love your channel. Can you give me any random advice on this?
I forgot to mention. In that 20 years I NEVER FED IT!
That's amazing! Sounds like you got a fantastic starter! What would you like to get advice on?
That's even more amazing!
Very interesting!
So glad you enjoyed it 😊 ~ Anja
Hi! I love how you experimented here. I also have a starter that is over 100 years old. However it is milk based. I have the hardest time finding anyone that has any information on milk based starters. I am not sure if it ferments the same as water based or what the differences are other than one has dairy and the other doesn’t. Do you have any information on milk based starters? I would hate to toss mine away since it’s so old. The only reason I would toss it is because I had let it ferment and rise over a few days at room temperature and the smell is like sour milk. I am not sure if that is normal and if it is ok to use. I’ve been looking everywhere for this information, would love to see if any professionals can help with that, thank you!
That's so interesting about your 100-year-old starter! While sourdough starters are traditionally made with just flour and water, it's understandable to be hesitant to discard such a historic family heirloom. Ultimately, the decision is yours. But if you decide to keep it, be mindful of the smell and discard it if it continues to reek of spoiled milk.
Can we also do this with whole wheat flour?
Yes!
Thanks
i actually heard that the suns rays can kill the microbes in a starter.
Lots of myths associated with sourdough starters. Stories abound of legendary heirloom starters from the Yukon trail, gold rush of California etc. Scientific proof has shown that once your starter has been exposed to your air environment for a year or more, it's picked up the natural bacteria from your area's atmosphere. That means that your bacteria will overtake the bacteria from where the strain originated from, so that heirloom starter you have, is no better than the one Joe breadmaker's started from scratch just down the road. Also, San Fran starter bacteria has been found in starters in all 50 states as a FYI. Look it up if you don't believe. Don't get conned.
That's exactly what I said in my video 😊
@@OurGabledHome Yes but without explaining why. :) Your starter looks good enough, so if your kitchen temp is around 70-72°, I would try a 8 hr. fridge bulk ferment, pull it out at 8hrs, shape it, lightly flour top, put in a banneton (sp.) with wet towel cover and sit 1 1/2hrs -2 hrs more at room temp, transfer to dutch oven, score top and spritz with water fine mist liberally. Put in 3-4 ice cubes and bake @450° for 1/2 hr., take top off and brown top 20-30 mins. No more baking frisbees! Hydration should be 65-70%. 20% starter in winter, 10% in summer per "The bread code" God bless.
1st💪
Thank you 😊 ~ Anja