Hi Stacey, my starter is going well, she is Dolly Delish. I had watched Mary Rose from Rose Homestead who keeps her mature starter in the fridge, takes starter directly from the fridge to bake with. Very relaxed no fuss, which gives me hope for future bread success 👍🌏
My starter lives in the fridge between bakes. I bring her out to warm up, then feed her 6-12 hours between feeds. But sometimes she's been living on her own in the fridge for more than a week between feeds. Her name is Bronwyn the bread-bish.
Definitely agree with 'Don't stress' - I've learnt that as I've gone along. Mine is called Regina (because she reigns supreme). She's very strong now and lives in the fridge between bakes when I pull her out and wake her up. There are loads of things you can make with discard, and I'm having great fun trying them all out (ciabatta yesterday, banana bread today).
The rooster crowing is a beautiful addition to the video. I attempted (and killed 😳) 4 starters before I got the fifth one up and running. I think you are doing a great job, and are very brave doing it on video each day. I just love how you keep things so real. You got this.
Ok silly question. How do you know if it’s killed. Mine seems to have the water separated and I’m not how it’s supposed to smell. I mix it and it mixes well and becomes stretchy. Not sure if I should just start again or not. There are bubbles though but then it separates again with water on top
Hi Stacey, I’m in Canterbury, about 10 years ago I caught my yeast off some rosehips in my garden, I’ve named him Steve the Slimeball, Steve for short, anyway, every now and then I grab a small ball of my bread dough and drop it in my flour bin, this ensures my flour is “ yeasty “ and Steve stays strong in my kitchen, I swear he lurks in all the corners and in the air now, anyway I love your channel ❤
Hey Stacy. Love your videos. I feed my starter then put it straight into the fridge, then when I want to use it I can bring it to room temp and it’s ready to use. You will know the starter is ready to use when it’s got big bubbles. I kept my starter in the fridge for 6 months while recovering from surgery and it only took a few days feeding to get back to the strongest starter I’ve ever had. It’s much less fussy than you first think as a newbie.
Looking good. I started mine a month ago, made my first loaf after a week, was a bit dense, but since that beautiful bread and has helped my digestion a lot. Called mine Berta after a great aunt who lived till 103!
Hi Stacey watched a video which said when you discard half of the starter you can fry it up in a pan with a little bit of oil top with any topping you like I used salt , pepper and fresh coriander very yum 😊
Thanks for your great videos- I love your enthusiasm and I'm looking forward to your first loaf. I'd call your starter Blossom, as she's blooming and made from flour (flower)!
I named my starter after one of my favourite aunties, Edna. I thought of her as ‘a tough old sourdough’ , someone I aspired to be like when I grew up (pretty sure I did) 😂
I had problems using my starter when it wasn’t strong enough and my bread didn’t rise very much. I sorted this out by adding half rye and half wheat flour when I fed the starter.
Hello Stacey, We have just arrived home from being away for a couple of days and I couldn't wait to see your video. Wow! I can't believe just how much has to go into the making of sourdough so I must appreciate it more when we buy it from the bakery. Perhaps call it Percy for perseverance. Your husband would appreciate a male name as guess he's gone through this procedure with you and had to agonise when it was lost. Best wishes to your daughter and family. I hope they have a happy new home.
Hi Stacey, I’ve had two attempts at making a sour dough starter before and both failed, but this time following you this one is really looking good. This a great idea making a starter together.
@FarmersWifeHomestead coming to it from vegan it was quite the adjustment. A 4 day stint in hospital after 40years vegetarian or vegan and being proven how malnourished I was incl poor bone density meant it was a no brainer. Have lost weight, inches and feel amazing!
Mary’s Nest is a great bread baking vlog. I just made a spelt flour sourdough . I made a spelt flour starter about a year ago. Ancient grains are more digestible 🐨😃 she is called doughloris 😂
AP flour- bleached results: first 24 hours- nothing, then at 36 hours I found it had doubled. I stirred it down, did not remove any and added another ¼ cup water and ¼ cup flour. In another 12 hours it had more than doubled. I stirred it down and put it in the refrigerator because I couldn’t tend to it until the next day. It never came back. Oh, well. I will try again another time.
From what I watched you have to take out half in the start because the starter isn't active enough to have more flour added yet. Mine is now at the stage where I am not discarding now. I also think if you took the starter from the fridge and kept feeding and discarding it would have come back. Try again as you certainly sounded like you were successful :)
I have been following the other chap you mentioned, Ben Starr & using my own intelligence & commonsense I tend to agree with him that there is too much nonsense over the making of a starter. So I really recommend that you go to his site & watch his video on making the starter. Apparently, he was a winner on the chef series in the USA several years ago & is a chef. He also says that feeding your starter the night before is a fallacy & also I watched one of his videos where he makes the starters two different ways just to show that his way is easier with less stress. If I wasn't gluten free I would start one myself using his way of making it as he makes so much sense & takes all the quackery out of the process which makes sense to me as it is a process that has been done for centuries & they didn't have the modern facilities like us, nor did they waste food.
@@sylviahufer7019 I had thought about it but from all the research I have done it is not an easy peasy recipe as you are trying to make a bread using grains without gluten which is the whole basis of making bread & at the moment I really don't have the facility or the patience to go down this pathway. I do not actually have a kitchen in my tiny one roomed flat.
i do not do my starter the same way -- i just start with the flour and water combo and leave it on the counter -- equal parts flour and water -- unfortunetly (sp) my very lovely starter was invaded by fruit flies and ended up full of maggots--never had that happen before--so make sure your starter is fly proof-- my starter was over 8 months old and had a very lovely sour going on--broke my heart to have to trash it--lessons learned--also i do not discard in the first week or two
I thought I killed Steve a few years ago, as I moved in with my boyfriend and Steve sat in the back of the fridge for a year, he was black on the top nearly down to his toes, but I had saved him before so I peeled back all his dead cells and got a teaspoon from his depths, I added a teaspoon of water and two teaspoons of flour, he sulked, but sprung back on the third day, good ol Steve, wait till your starter is strong after about 6 months or so then you can dry some out and keep in an air tight jar for when you think you’ve lost it
I thought i had killed mine as i have forgotten quite a few feeds. Took it from her warm spot this morning. I think she looks great. It is risen heaps and looks bubbly. Maybe i have a chance to save her.
Kiora Stacey. I love watching your videos. They are so helpful and easy to follow recipes. Do you have a tried & true recipe for ginger crunch? I have tried so many but can't seem to find the right one. I love an extra thick icing layer 😊.
@FarmersWifeHomestead ooh thank you so much 🥰. I was born in Masterton but we moved over to Australia when I was 5 months old, so raised here but absolutely love ginger crunch & afghans 🥰 and so does my mum ☺️
I have killed my starter just when i thought it might be time to make my first bread. I fed it last night and the Jar was a bit crusty so i put it in a clean jar (thought it was clean) tonight took it out to feed and it has mould. Can only think the jar wasn’t perfectly clean. Very sad. I have just started all over again. Back to day 1
Hi Stacey, my starter is going well, she is Dolly Delish. I had watched Mary Rose from Rose Homestead who keeps her mature starter in the fridge, takes starter directly from the fridge to bake with. Very relaxed no fuss, which gives me hope for future bread success 👍🌏
My starter lives in the fridge between bakes. I bring her out to warm up, then feed her 6-12 hours between feeds. But sometimes she's been living on her own in the fridge for more than a week between feeds. Her name is Bronwyn the bread-bish.
I named my starter after a favourite old aunty. Her name is Edna. 👍
I love that you are so enthused and are having so much fun with your experiment! BIG LOVE & HUGS going out to you Stace!
I'm going to start my own starter now as you have given me the confidence to give it a go. I'm going to call mine Bruce.
Definitely agree with 'Don't stress' - I've learnt that as I've gone along. Mine is called Regina (because she reigns supreme). She's very strong now and lives in the fridge between bakes when I pull her out and wake her up. There are loads of things you can make with discard, and I'm having great fun trying them all out (ciabatta yesterday, banana bread today).
The rooster crowing is a beautiful addition to the video.
I attempted (and killed 😳) 4 starters before I got the fifth one up and running.
I think you are doing a great job, and are very brave doing it on video each day.
I just love how you keep things so real.
You got this.
Ok silly question. How do you know if it’s killed. Mine seems to have the water separated and I’m not how it’s supposed to smell. I mix it and it mixes well and becomes stretchy. Not sure if I should just start again or not. There are bubbles though but then it separates again with water on top
Hi Stacey, I’m in Canterbury, about 10 years ago I caught my yeast off some rosehips in my garden, I’ve named him Steve the Slimeball, Steve for short, anyway, every now and then I grab a small ball of my bread dough and drop it in my flour bin, this ensures my flour is “ yeasty “ and Steve stays strong in my kitchen, I swear he lurks in all the corners and in the air now, anyway I love your channel ❤
Yay I’m so glad you took my advice and checked out Bake with Jack & found him helpful. 🤗
Hey Stacy. Love your videos. I feed my starter then put it straight into the fridge, then when I want to use it I can bring it to room temp and it’s ready to use. You will know the starter is ready to use when it’s got big bubbles. I kept my starter in the fridge for 6 months while recovering from surgery and it only took a few days feeding to get back to the strongest starter I’ve ever had. It’s much less fussy than you first think as a newbie.
Looking good. I started mine a month ago, made my first loaf after a week, was a bit dense, but since that beautiful bread and has helped my digestion a lot. Called mine Berta after a great aunt who lived till 103!
Bubbles is a great sour dough name.
Hi Stacey watched a video which said when you discard half of the starter you can fry it up in a pan with a little bit of oil top with any topping you like I used salt , pepper and fresh coriander very yum 😊
Susie Sourdough😊
💜💜💜
Saturday, I baptized my sourdough Starr as I was able to see (and hear Ringo and the All Starr Band! ✌️ + ❤️ + 🍞
You can make more starter from the left over scraping from your old jar 😊
Had to be the first. Mine is bubbling and coming along
So fun to see your starter reaching maturity. I can't wait to try .asking my own very soon.
Thanks for your great videos- I love your enthusiasm and I'm looking forward to your first loaf. I'd call your starter Blossom, as she's blooming and made from flour (flower)!
Oooh, Branston pckle! Yes!
I love that you are caller her "little girl". Mine is doing well. I am enjoying this so much.
Started using my sourdough after the first week , no problems
I named my starter after one of my favourite aunties, Edna. I thought of her as ‘a tough old sourdough’ , someone I aspired to be like when I grew up (pretty sure I did) 😂
Dear, Stacey, I never throw away the discard, I use it in scones and bread just for flavour! ❤
Hi Stacey, I’m a week behind with my starter, now up to day three. It’s not green & mouldy so must be doing something right 😉
Well done, I have just posted a new video and we make our first two sourdough recipes :)
@@FarmersWifeHomestead thank you, just caught it! Never thought of sourdough crackers!
I had problems using my starter when it wasn’t strong enough and my bread didn’t rise very much. I sorted this out by adding half rye and half wheat flour when I fed the starter.
Hello Stacey, We have just arrived home from being away for a couple of days and I couldn't wait to see your video. Wow! I can't believe just how much has to go into the making of sourdough so I must appreciate it more when we buy it from the bakery. Perhaps call it Percy for perseverance. Your husband would appreciate a male name as guess he's gone through this procedure with you and had to agonise when it was lost. Best wishes to your daughter and family. I hope they have a happy new home.
Hi Stacey, awesome video as always! She looks like a "Bonny" wee thing, need to catch up soon xx
Hi Stacey, I’ve had two attempts at making a sour dough starter before and both failed, but this time following you this one is really looking good. This a great idea making a starter together.
Awsome 👍👍👍👍👍👍
Love the names above. My daughter said Doughy Parton (if you like country music),
Rise & Shine, sourdough-licious haha
I started a starter 3 years ago but a year ago went strict keto/carnivore, I passed it on to a community member who reports she's still awesome 😊
@glenelle24 ohhh, I'm very interested in hearing how you like carnivore diet.
@FarmersWifeHomestead coming to it from vegan it was quite the adjustment. A 4 day stint in hospital after 40years vegetarian or vegan and being proven how malnourished I was incl poor bone density meant it was a no brainer. Have lost weight, inches and feel amazing!
Mine looks great, I’m using OO flour and will also bake with it when I begin 😊
Mine is coming along too! First time making a successful starter ever! (So far....)
How about calling her Rose…because she rises 😊🌹
Call it dozy dough lol.. ps I forgot mine as busy helping with grandchildren so back on day one with a new match 😊 x
❤
Sally sourdough 😊
Dough-Dee ❤
Mary’s Nest is a great bread baking vlog. I just made a spelt flour sourdough . I made a spelt flour starter about a year ago. Ancient grains are more digestible 🐨😃 she is called doughloris 😂
Thinking similarly- doughlene. lol
❤ Sarah, sourdough mummy ❤
Winifred.
Looking good, Stacey. ❤
AP flour- bleached results: first 24 hours- nothing, then at 36 hours I found it had doubled. I stirred it down, did not remove any and added another ¼ cup water and ¼ cup flour. In another 12 hours it had more than doubled. I stirred it down and put it in the refrigerator because I couldn’t tend to it until the next day. It never came back. Oh, well. I will try again another time.
From what I watched you have to take out half in the start because the starter isn't active enough to have more flour added yet. Mine is now at the stage where I am not discarding now. I also think if you took the starter from the fridge and kept feeding and discarding it would have come back. Try again as you certainly sounded like you were successful :)
Beverley Plume from the Muppets, keeping the Miss Piggy theme.
I have been following the other chap you mentioned, Ben Starr & using my own intelligence & commonsense I tend to agree with him that there is too much nonsense over the making of a starter. So I really recommend that you go to his site & watch his video on making the starter. Apparently, he was a winner on the chef series in the USA several years ago & is a chef. He also says that feeding your starter the night before is a fallacy & also I watched one of his videos where he makes the starters two different ways just to show that his way is easier with less stress. If I wasn't gluten free I would start one myself using his way of making it as he makes so much sense & takes all the quackery out of the process which makes sense to me as it is a process that has been done for centuries & they didn't have the modern facilities like us, nor did they waste food.
Why don’t you try making it with gluten free flour , rice flour or something that would suit you
@@sylviahufer7019 I had thought about it but from all the research I have done it is not an easy peasy recipe as you are trying to make a bread using grains without gluten which is the whole basis of making bread & at the moment I really don't have the facility or the patience to go down this pathway. I do not actually have a kitchen in my tiny one roomed flat.
i do not do my starter the same way -- i just start with the flour and water combo and leave it on the counter -- equal parts flour and water -- unfortunetly (sp) my very lovely starter was invaded by fruit flies and ended up full of maggots--never had that happen before--so make sure your starter is fly proof-- my starter was over 8 months old and had a very lovely sour going on--broke my heart to have to trash it--lessons learned--also i do not discard in the first week or two
Morning Stacy. I named mine Astrid. She is new and her sister starter came from George the starter her name is Anabel
Sonia sourdough
Hi, she could be named Starr
I thought I killed Steve a few years ago, as I moved in with my boyfriend and Steve sat in the back of the fridge for a year, he was black on the top nearly down to his toes, but I had saved him before so I peeled back all his dead cells and got a teaspoon from his depths, I added a teaspoon of water and two teaspoons of flour, he sulked, but sprung back on the third day, good ol Steve, wait till your starter is strong after about 6 months or so then you can dry some out and keep in an air tight jar for when you think you’ve lost it
Thanks for sharing your journey with Steve with us :)
I thought i had killed mine as i have forgotten quite a few feeds. Took it from her warm spot this morning. I think she looks great. It is risen heaps and looks bubbly. Maybe i have a chance to save her.
Kiora Stacey. I love watching your videos. They are so helpful and easy to follow recipes. Do you have a tried & true recipe for ginger crunch? I have tried so many but can't seem to find the right one. I love an extra thick icing layer 😊.
Yes, I do. I will film it soon for you
@FarmersWifeHomestead ooh thank you so much 🥰. I was born in Masterton but we moved over to Australia when I was 5 months old, so raised here but absolutely love ginger crunch & afghans 🥰 and so does my mum ☺️
Omg I couldn't be bothered with all that work lol
🎉🤗🤗🇿🇦💐
Cybil Sourdough...😊
Mine is called Bread pirate roberts.
Sally Sourdough
Mine's not growing. But I have bubbles and the scooch, which means it needs to be fed.
I'm going to try this one day 😊 does the bread you make with the starter last a long time 😊💕
I'm not sure yet, this is my first go
@@FarmersWifeHomestead ok 😊👍💕
My sourdoughs called bruce, his seven.
You should try use wooden utensils. 😂 if you can keep this alive. Then think about starting a family 😂
Or Donna Ho as a tribute to Din Hi’s Tiny Bubbles song.
Oh. Don Ho!!! My fingers hit the wrong key
Call it "Kiwi"
Mines doing well i think
can you cover the jar with muslin and a rubber band to hold it down for the top of jar?
I can't see why not :)
Sally Sourdough 🩷
The previous s d I tried was called Apollo
How about Marilyn she was a bombshell
Call the starter Betsy
I have killed my starter just when i thought it might be time to make my first bread. I fed it last night and the Jar was a bit crusty so i put it in a clean jar (thought it was clean) tonight took it out to feed and it has mould. Can only think the jar wasn’t perfectly clean. Very sad. I have just started all over again. Back to day 1
@kellywickenton7722 Oh no that is sad. I cant imagine it grew mold that quickly though. What did it look like?
why don't you use the half you have to throw out to make a second starter?
chook stew
How about Dolly the dough.
Thelma !!!!
How about Lil, short for Little Girl?
Susie sour could be her name