My sourdough starter is finally successful and is now sitting happily in my fridge. Before watching Bettie’s video, my fifth attempt at making a sourdough starter was dying by day three, as usual. I had tried following five different tutorials on RUclips, but I couldn’t figure out what was going wrong. My starter always produced hooch on top, became too watery, or had hooch in the middle. After watching Bettie’s troubleshooting tips and successfully reviving my starter, I’ve concluded a few points that might help others living in tropical climates (like Malaysia) where it’s around 30°C even indoors: 01. Maintain a Thick Pancake Batter Consistency: My starter had hooch on day three and stopped growing, becoming very watery. So, I poured out half of my starter (the hooch was in the middle) and added flour and water to achieve a thick pancake batter consistency. 02. Keep it in the Coolest Room: I didn’t store it in the kitchen because the kitchen temperature exceeds 30°C. Instead, I kept it in my bedroom, where the temperature is around 28-29°C. 03. Feed More Often: I didn’t follow the standard feeding schedules found in tutorials from temperate climates. These didn’t work for me, even a Hong Kong-based tutorial failed. 04. Discard Extra Starter: I always discard extra starters to avoid having too much. I keep around 25g of starter and feed it with 50g of flour and 50g of water, maintaining the sticky thick pancake batter consistency. 05. Don’t Stick to Online Tutorial Timelines: Everyone has their own unique environment, which differs from others in various ways, including room temperature, flour gluten content, and the bacteria around the starter. Because of these differences, I didn’t follow the exact timelines provided in the tutorials. Instead, I observed my starter and waited until it could double in size every time I fed it, made a sizzling sound when scooped and passed the floating test. These signs indicate that your starter is stable and alive, meaning you have successfully created a starter! When I saw Bettie’s video, I was about to throw away my fifth starter. It had hooch in the middle and had stopped growing. I discarded some of it (keeping it at about two days' worth) and doubled the amount of flour and water to keep it at the sticky thick pancake batter consistency. I didn’t measure precisely because my scale was broken. The starter revived on day three after this adjustment and stabilized by day six, doubling in size every time I fed it. Bei Bei (my starter's name) is now very active and two weeks old. I’ve tried using Beibei to bake sourdough bread, but my bread flattens like a flying saucer because the starter is more active compared to factory-dried yeasts. I’m currently struggling to achieve a balloon-shaped sourdough bread, but I’m not giving up. I’m confident I’ll succeed if I keep trying! Thanks again, Bettie, for sharing your video!
I’m on day 4 and hooch keeps building up at the bottom then the middle and now the top I discarded half and keep adding more flour and more water just like you said “thick pancake consistency”. I’m hoping this will do the trick! Thanks for recommendation
Glad I'm not the only one having troubles 😅 I've been trying for two months can't get a proper rise and obviously when i bake a loaf it doesn't rise properly or taste sour at all 😊
Thanks for your sharing. I almost give up on my starter. After reading your experience sharing, i m gonna continue to feed my starter for another weeknor may be three. Good luck to me
Honestly, you give the clearest instructions on sourdough starter. I've watched your entire series and it's sooooo clear and easy to follow. Thank you so much!! I've watched like a bunch, before I found your videos, I'm so glad you made this series!! x
I have tried to bake bread for years finally got it down to an art. I follow everything she says to the letter. I was amazed on the different textures and flavors I can get by using different flours in my starter.
I think i have the hooch situation going on. My intuition tells me it’s not stabilized. I’ve been feeding it for like 6 days and began seeing hooch within 24 hours. It’s smells really gross like baby vomit actually. Should i start over or try to fix this one?
@@lisaduffy6792 don’t start over. Just keep feeding it each day a 1:3:3 ratio and be patient. It’ll sort itself out. I happened to me and everything worked out after 10 days or so. Be patient. Trust.
Oh my god. This has been amazing. I have gone through so many starters because I always thought they were dead. 😩 and you come along and tell me all the things Pinterest did not. Thank you 🙏🏻 was about to throw out another starter.
So true, I'm at Malaysia (tropical country), my starter always stop growing and have hooch in the middle at around day 3, and I thought it die and throw away …😢 thanks for your video and I will keep trying until success!😅
Thank you!!! I’ve tried making and sustaining sourdough starters multiple times and hit most of those roadblocks each time, yet my google searches on the issues never gave me these answers so I gave up each time. Not today! You’ve given me hope that I haven’t killed my yeast babies and I’m so grateful. 😊
I feel so intimidated to start baking with my brand new starter, I thought I had killed it but this video brought me a lot of clarity and now I know my “ baby” Is still alive haha 🙌🏼 Now I just need to work on my mind and actually give it a try 😅
Thank you sooooo much. I was struggling, so I would throw out a bunch of starter because I thought I was doing something wrong. And with your video I understood that is normal and that I had to have more faith. Back to the kitchen
I'm so grateful for this! Having made bread for a year or so with yeast I finally decided to try sourdough, but I was despairing about my starter because after several days the only thing it did was to produce the hooch. Now I am wiser having watched your video, so I will persevere. Thank you Bettie!!
Just found you and have subscribed. I too have been throwing away my starters way to soon. You are so clear in how you communicate and what you say makes total sense. Now to finish my starter finally
Thank you. My first attempt at sour dough. Your comment on the initial activity then looking DOA is exactly what I saw and what I was researching. Took off like a rocket on day 2-3 then a few bubbles but no real activity since. It is now day 5. Still alive, a bit of hooch today and a few surface bubbles, but still pretty flat. I was really wondering about and insane rise between day 2 and 3 followed by 3 days of "blah". Not worried now. I have to keep mine in the oven with the light on. Up in the mountains of BC and the house gets pretty cold overnight and not overly warm during the day (winter!) so I figured the oven was the most consistent place for it.
SO HELPFUL! I started a starter 5 or so weeks ago and was ready to throw in the towel. I was starving my starter as it turns out. Baker Bettie, I'm so thankful for your time and help! My starter is happy and active and ready for baking... Take care, Grady! Nashville, TN
This was so helpful! I did get that false start, I was so excited. Then I seriously thought I killed it. I think I've devised a good spot for temperature now, it's definitely not doubling, but there's some activity. This made me feel a little more confident moving forward. Thank you!
The best explanatory video I have seen so far! Thank you! I was really worried. My starter was all doubling and bubbling for the first 3 days and then it all ended in 4th and 5th day (and mine has been super hungry all the way, it formed hooch every 6-8 hours). Now it is just sitting there a little bubbly, not rising and still getting hungry all the time. I guess I'll name it little weirdo!
Just found your video. Thank you! I now realize that my starter was starving and I wasn’t feeding it enough. The recipe I was using said to feed every 24 hours. I’m now feed about every 12 and it looks and smells SO MUCH better!!!
Oh thank goodness! You have saved my sanity. My starter had the “false start”. I was wondering what happened to the bubbles! I’m going into day 7. I’ll keep the course and hope for the best. Keep up the great videos!
Me toooo! But now I'm on day 10 & only getting a little bit of raise... Ughhhh ! I'm trying a no discard starter tho so I'm only using a little bit of flour & water a day(25g each) ... I'm getting very discouraged tho!
@@akhoneybee907 I'm habing this theory in my mind observing my starter! It's on day 11 and between days 3-10 it wasn't rising and the texture is wet and loose, thinking that's bacteria (because bacteria makes things wet and slimy-like). Yesterday I fed it with wholegrain+ap flour, this morning it rose so much like the first few days! Hopefully it will stabilise soon. 🥺
Thank you for stating that everyone’s environment is different because I have been struggling to get my sourdough starter going. I have used filtered water, temp at 75 degrees Fahrenheit, using whole wheat flour and bread flour and no activity. I will have to wait a little longer. My sourdough starter started with a bang by the second day but has not done anything since. I will try to be patient. Once again, thank you for the encouragement 😍
hiii hows your sourdough starter now? what day are you on now? mine is the same day 2 already rise double the size and then now day 4 going to day 5, i dont see any activity yet.. please let me know hows your starter going on now... thanks
Bettie, Thanks for this video. I watched your post about being a bad sourdough mom. Well, I am the worst. My starter has been in the frigerator for about 6 months without any attention. I finally had the nerve to open it and look. Of course it has a layer of grey and smells totally like vinegar. I cleaned the top off and I am going to give it a try since it doesn't smell rotten or gag worthy. It was a dry starter so no liquid to pour off. No orange or pink color. Wish me luck. Thanks for your videos
Thank you!! I’m on day 9 and still only mild bubbling. Days 2 and 3 were great and then nada. I was getting frustrated and disappointed thinking I killed it, but now I’ll keep sticking it out and see what happens. Thanks!
@@anitachikami229 I did! Around day 12 it really perked up and a couple days after that it was ready to go. Now, a couple months later, it reaches peak (about triples in volume) in about 3-3.5hrs! I store mine in the fridge and feed it once every 5-7 days :) If there is no pink or orange streaks and no mold, keep at it, it’s still good! It can take 3 weeks or more to get it going!!
I may have missed this in your previous videos, but should the hooch, (the liquid layer on top), be drained off before feeding? Or should it be mixed up before feeding? Thank you so much for your time and help! You're an amazing teacher!
I have been making my own bread for the last year and a half. My sourdough starter has been adequate but not spectacular. Thank you for your clear instruction.
I was worried that something was wrong with my starter because the first day I used purified water and saw a ton of activity, but the second day I accidentally used tap water and after that the activity died down and I thought I had killed it. It's reassuring to hear that that is just the yeast and the bacteria trying to balance each other out and I should just keep going! 👍 Your videos have been very helpful Bettie, thank you!! 💖
Thank you thank you thank you I’ve been super worried about my cheesy starter and there is very little help on the interwebs!!! I will just keep working on her!!!
I thought this was going to be another video where someone reiterates the basics of making a starter without any real new info. Tremendous video, all the real questions answered.
So excited, I followed your instructions to make my first starter like ten days ago and today I'm making your no knead recipe for my first try! It's fermenting as I type! Thanks for all your help
Wonderful! I hope it turned out well! Remember that sourdough bread takes a lot of practice so don't get discouraged if it isn't perfect the first time!
This just answered my questions about the weird liquid separation that was on top and the smell- too bad I pitched it this morning! Oh well, at least this attempt will stand more of a chance! Thank you
Thank you. I've learned a lot from you and thank you for putting this information out for folks like me. My starter got put in the fridge & now it doesn't want to grow. I'm doing your 1:3:3 daily feedings and weighing everything like you said, then leaving it out. I'm not "exact" but within a gram or 2. I used up the last of my unbleached flour a few days ago. All I have right now is white bleached flour. My starter sits there & bubbles a tiny bit but that's it. My home is about 70 degrees F most of the time. When I first made the starter, it bubbled up & over the jar rim to the point that when I removed the lid one day, the hard crust actually cut my finger! Now, nothing... :(
Bettie, Thanks for all your helpful information on starters I, too, have started about 4 starters! And thought I had killed them and dumped them out. I realize now, they were each probably ok. I am going to start another starter using your method. Hopefully I can produce a healthy and active starter this time! I have a question? I understand what “ hooch” is, but you never said what we should do with it! I have read different interpretations concerning the hooch. I do not understand what should be done with it. Should we stir the hooch into the starter or pour the hooch off and continue with the feeding? Everyone seems to have their own opinion about this. What is yours?
According to the other teacher, I throw away the hooch and left 25-50g starter, and add 50g flour+50g water (or more flour) until it look like thick pancake dough, and i feed more often after tthe hooch happen because it's very hungry. I'm in Malaysia tropical country (30°c +) and the weather too hot, my starter hungry very fast. I failed 4th times by following 4th different teacher until I meet Betty. I about to throw away my 5th starter (day3) that day and now successful! Hope this help and don't give up, u will success one day! Good luck 😊
Thanks so much! I got my starter going a few days ago seeing great progress and then it just slowed down a whole bunch, thought I did something wrong! I’ll keep going though!
What should I do if my starter is bubbly but doesn’t rise much? I’ve maintained my starter for several years now and noticed this happening over the last several months.
I’m on day 30-something. I’m not seeing as much growth as I did initially prior to 1.5days of refrigeration, but I’m still going to try baking with it. It passes the float test so I feel like it’s worth a shot.
@@BakerBettie it turned out well! First boule came out better than the second. I’m back to feeding 100% whole wheat and it’s doubling in 12ish hours with a 1:2:2 feeding. While by no means “perfect”, we have really enjoyed the fruits of our labor. Croutons, sandwich bread, toast, plain… all delicious. Thanks!
@@BakerBettie it turned out well! First boule came out better than the second. I’m back to feeding 100% whole wheat and it’s doubling in 12ish hours with a 1:2:2 feeding. While by no means “perfect”, we have really enjoyed the fruits of our labor. Croutons, sandwich bread, toast, plain… all delicious. Thanks!
Thank you so much! Ive started my starter 3 days ago. And it smells really weird. Kinda like how you described. I'll update this comment when I start using it! Thanks!
Thanks Bettie, I just started a batch today, I had to throw out a batch I started a year ago, because it went too sour, and have been baking with yeast, I hope to get this going really well, I've not done sour dough since my teens, I'm hoping to get a good batch going. Thanks for the easy to follow instructions.
My only question is do I discard and feed starter if it has not doubled in size or just feed without discarding? U have covered all my other questions I'm eeeeexxxxxtremely grateful. Mine did that on day 2 it doubled bubbly goodness then on day 5 it's flat lined. (I had tossed 2 that done this so I'm so grateful for your video)
Thanks for the tip about slightly warm water-will give that a try! I have been using filtered water (as I live in a city) which i keep in my fridge, but its the only reason i can see that mine has not yet risen (day 5-smells sour and bubbles but no rise yet). Will give it another week and see, thanks!
This was insanely helpful... I just learned I threw out a starter when it was actually just active and needed more feeding. FML. Thanks for the help! Starting over with stone ground whole wheat flour. Fingers crossed.
Help! I'm new to sourdough and I recently made my first starter. It's day 5 and I just now realized that the AP flour I've been using is bleached 🤦. It smells like sourdough, however, I'm not sure if I really messed it up. From what I am reading, bleached flour can change the proteins available to the yeast and lactobacillus in the starter. I added unbleached bread flour today in an attempt to reestablish the protein balance in the starter since there is a higher gluten content in bread flour. I hope my logic works out because I want to be eating sourdough in a couple days and not starting over 😅.
Thank you for your very informative step by step instructions. I am on day 4. Yesterday and today my starter was a little runny and not sticky and glutanous like the first feed. Is this normal?
Silly question, what did you do with the spoon full of starter that you put into the water since the starter wasn't ready to bake with? Thanks for all your help!
Thanks for making this video! Answered virtually all the questions I had about my sourdough starter that I just started! I was just about ready to toss it out after the activity died down drastically after it was bubbling and rising like mad in the first 3-4 days. Now it's pushing 9-10 days and its been watery and sluggish. I'll just play with the amount of water I feed it and watch it
I've created my 1st starter during lockdown, worked great!.. I added amaranth that I harvest on my property, fairly sure that started the fermenting quickly👍
This helped me so much! I was trying to research yesterday what went wrong and couldn't find a very clear answer. Thank you for clearing things up. I did nothing wrong and I just have to keep going!
Hi! Mine smells like bananas…? I ran out of rye flour so I mixed AP wheat flour and whole grain flour and just continued my 1:3:3 feeding. It’s been about 5 weeks in total and 2 weeks with the new blend. It rises all right but almost no bubbles and as I said- it smells BANANAS 🍌 (😏) is something wrong? Thanks❤️
These videos are very helpful. I have been working on a starter for 10 days. It is bubbling and doubling but it is really runny. There is no stretch. I have been following a couple blogs and I'm wondering if I'm mixing methods. I've been weighing my discard but watching your videos tonight I realized maybe I should be weighing what I leave in. Thoughts on how I could get it on track?
Thank you so much for the info! I have a question though. What’s the longest it could take to establish? Like at what point would be too long? I’m on week 3 and it’s still not passing the float test. It’s still looking okay (no mold or anything), it smells yeasty with a hint of sour and has bubbles but isn’t really rising anymore. I started having problems after week 1. I just can’t figure out what’s going wrong 😓 I am wondering if it’s possibly too cold in my kitchen so tonight I’m trying to put it in the oven, but I don’t have a working oven light lol I’d also like to note that I’m using gluten free flour, not sure how much of a difference that makes. I’d really appreciate any guidance you’re able to give! 💜
I added a little extra water to mine on day 2 when I fed it because it looked super dry. I've been discarding half each day and adding 1 cup water and 1 cup flour when I feed it (every 24 hours). Should I add a little extra flour the next time I feed it to make it thicker? It's more runny than yours looks but has little bubbles. Or should I start over to make sure my measurements are exact? Thanks, your videos have been super helpful!
I just started my first starter a couple of weeks ago and the first two days it really stank awful, and I mean awful, even nauseating, but everyday afterwards it smelled less awful and a bit more yeasty, by day 6 it just smelled a bit acid, and from then on it just smells a bit like yeast and yogurth, actually kinda nice. I used it on day 9 to make a sourdough loaf and it turned out great, amazing poof, great taste and smell, so unless it contaminated somehow all you need to do is keep feeding it correctly until it matures :)
Hi there! So I’m on day 7 technically & have not seen any rising happening. Very minimal & little bubbles. But no doubling in size. Someone told me not to use a copper spoon which I’ve been using to mix it every day. So I’m assuming I need to start over?
Hi Bettie, I love your videos on sourdough bread making, thank you. I am having difficulty with the crumb of my bread, it is very dense in texture, the flavour & crispness are fine but the crumb is very dense. Can you help me please?
Thank you so much for this! I gave up on my first starter after 21 days lol and then bought dehydrated starter and forgot to feed it after it doubled for me, so after letting it sit out for 24 hours I fed it again , what should I do to jump back in or do I start over??
Hi! Great video, thank you. I have a starter that is a couple of weeks old. I am seeing bubbles and growth, although it does not double as I have heard it should. For example I feed it about 20 hours ago, 1/4 flour and 1/4 cup room temp water, and it has only grown about 1 1/2 inches. I keep it in my oven with the light on. Any thoughts? Thank you for your help!
There is a thick layer of brownish liquid on top of my starter we have been feeding it every day but it just sits there and dose nothing it was going great for about 1 or 2 months Is this something that I can fix? Your video's are so helpful Thank you
thank you so much Bettie! I feel encouraged. Tomorrow is day seven for my first starter and it isn't too bubbly but now I have some ideas. You are very helpful.
Love your series! What if your starter doesn't smell? Mine is 2 weeks today. Doubling in size daily and stringy or holey...not sure how to describe it. It smells yeasty but not sour. I don't want to bake with it yet cuz I'm not sure if I'll get that sour taste yet.
I'm on day 11 and my starter hasn't risen and hardly any bubbles. I changed my jar yesterday so not sure if that's done it or if it's something else. My starter has been rising really well, super bubbly and all the good signs before today. Is this normal
I have been trying to grow my starter for weeks. It gets big bubbles on top, (doesn't have the perfect sweet sour smell) tiny ones on the sides, looks like honey comb when I slide it out, and it floats, but my bread isn't rising as it should. What should I do??? I have been throwing out flat dense breads. (My house temp. is about 68 Degrees.)
Hi, you are very good teacher!! My question is that my starter sometimes gets a little dry looking on the sides. Is this a mold issue or did it just get too warm on the side? Do I need to throw it out? Or just scrape off the hardened dry part? Thank you!
Ok I used whole wheat for the first 6 days then switched to white flour for day 7 & 8 but didn't realize not to use bleached flour. Also I used equal volume measures throughout for additives, as well as tap water. And it was next to grow lights. Do I need to start over or just pick up from (?) day 3. Help.
So my starting a sds is kind of foggy. I know my room temp is low at 61 degrees fahren. Yea it takes longer. And it finally rises up. But its having too much fun up there and does not want to fall back. From ur hints, could there be too much food for this temp?
Thank you for this video. I started my sourdough starter about 9-10 days ago with regular all-purpose flour (that's all I had) and a 1:1:1 feeding and still see no activity on my starter. I was starting to think I would have to start over. Now I am wondering if I should move to a 1:2:2 feeding, or start adding rye flour which I was able to find in my supermarket, or do both?
It is still cold and I cannot get the temp in my kitchen above 60 F or there about. No oven. Just a toaster oven that I cannot regulate as all family members are always in and out of it. My fridge is super efficient and doesn’t get warm on top or around it. Is there any other safe means to warm my starter to around 80F? Because summer or winter this kitchen stays cold often.
Hi Bettie. Loving your playlist. If your starter does go through a dormant period do you keep feeding it daily or wait for more activity? Huge thanks, Kate.
@@laura208marie if mine had a few bubbles in it I fed it after two days. What super charged it was popping it on my elderly dog’s, low heat emitting electric blanket. Amazing! We don’t have a hot water cylinder so that was a game-changer. Good luck!
My starter has a darker colored solid forming at the bottom every day. What does that mean? Should I change containers? Should I mix it in? Should I dispose of the solid parts?
Thank you so much for all of your work and help!! I began to make starter be end in the all purpose flour... Not easy. I am on day 7. Can I switch to another flour?
My starter is on day 10 or so, bubbling but not much rising. I keep it on a heating pad at 74-76 degrees and every morning there is a somewhat solid layer on top. Is that normal? underneath the layer it is very thin with small bubbles. What should I do?
Day 7 my starter grew some, day 8 I woke up to it grew then I discarded and fed it and it doubled but then it dropped half the size it grew. Ok it grew 3-4 inches and I lost half of that. What’s wrong with it? What do I do? I keep my home cool
Hi Betty, my starter doubles in size in about 10 hours, but then goes flat again around the 18 hour mark (where I would feed it at 24). Should I feed it earlier? Or is it okay if this happens?
This was VERY helpful!! Still have a remaining question though: if my sourdough starter has a moldy cheese smell and there’s hooch on top should I be discarding half of my entire starter mixture and feeding it or do I keep adding to what I already have?
Hi my starter is in day 12 or 13 and there is no rise no peaking just few bubbles it didn’t rise at all not even peaking once I left it for more than 24 hours and it created the hooch layer but no rising or peaking and few bubbles I fed it but any advice please?? And thank you so much ❤️❤️❤️
My sourdough starter is finally successful and is now sitting happily in my fridge. Before watching Bettie’s video, my fifth attempt at making a sourdough starter was dying by day three, as usual. I had tried following five different tutorials on RUclips, but I couldn’t figure out what was going wrong. My starter always produced hooch on top, became too watery, or had hooch in the middle.
After watching Bettie’s troubleshooting tips and successfully reviving my starter, I’ve concluded a few points that might help others living in tropical climates (like Malaysia) where it’s around 30°C even indoors:
01. Maintain a Thick Pancake Batter Consistency:
My starter had hooch on day three and stopped growing, becoming very watery. So, I poured out half of my starter (the hooch was in the middle) and added flour and water to achieve a thick pancake batter consistency.
02. Keep it in the Coolest Room:
I didn’t store it in the kitchen because the kitchen temperature exceeds 30°C. Instead, I kept it in my bedroom, where the temperature is around 28-29°C.
03. Feed More Often:
I didn’t follow the standard feeding schedules found in tutorials from temperate climates. These didn’t work for me, even a Hong Kong-based tutorial failed.
04. Discard Extra Starter:
I always discard extra starters to avoid having too much. I keep around 25g of starter and feed it with 50g of flour and 50g of water, maintaining the sticky thick pancake batter consistency.
05. Don’t Stick to Online Tutorial Timelines: Everyone has their own unique environment, which differs from others in various ways, including room temperature, flour gluten content, and the bacteria around the starter. Because of these differences, I didn’t follow the exact timelines provided in the tutorials. Instead, I observed my starter and waited until it could double in size every time I fed it, made a sizzling sound when scooped and passed the floating test. These signs indicate that your starter is stable and alive, meaning you have successfully created a starter!
When I saw Bettie’s video, I was about to throw away my fifth starter. It had hooch in the middle and had stopped growing. I discarded some of it (keeping it at about two days' worth) and doubled the amount of flour and water to keep it at the sticky thick pancake batter consistency. I didn’t measure precisely because my scale was broken. The starter revived on day three after this adjustment and stabilized by day six, doubling in size every time I fed it. Bei Bei (my starter's name) is now very active and two weeks old.
I’ve tried using Beibei to bake sourdough bread, but my bread flattens like a flying saucer because the starter is more active compared to factory-dried yeasts. I’m currently struggling to achieve a balloon-shaped sourdough bread, but I’m not giving up. I’m confident I’ll succeed if I keep trying! Thanks again, Bettie, for sharing your video!
I’m on day 4 and hooch keeps building up at the bottom then the middle and now the top I discarded half and keep adding more flour and more water just like you said “thick pancake consistency”. I’m hoping this will do the trick! Thanks for recommendation
Glad I'm not the only one having troubles 😅
I've been trying for two months can't get a proper rise and obviously when i bake a loaf it doesn't rise properly or taste sour at all 😊
Thanks for your sharing. I almost give up on my starter. After reading your experience sharing, i m gonna continue to feed my starter for another weeknor may be three. Good luck to me
Honestly, you give the clearest instructions on sourdough starter. I've watched your entire series and it's sooooo clear and easy to follow. Thank you so much!! I've watched like a bunch, before I found your videos, I'm so glad you made this series!! x
I have an active starter, but I was just curious. Everything Baker Betty said it helpful for the beginners.
I have tried to bake bread for years finally got it down to an art. I follow everything she says to the letter. I was amazed on the different textures and flavors I can get by using different flours in my starter.
Pro tip: you can watch series on flixzone. I've been using it for watching loads of movies recently.
@Bodie Maxwell Yup, I've been watching on Flixzone} for since december myself =)
YES! You managed to answer all the questions i still had after watching endless number of tutorials. Thank you!
This. Her video was the best I’ve seen and made me feel ready to bake today
@@jco1966 exactly how i felt for reals
I think i have the hooch situation going on. My intuition tells me it’s not stabilized. I’ve been feeding it for like 6 days and began seeing hooch within 24 hours. It’s smells really gross like baby vomit actually. Should i start over or try to fix this one?
@@lisaduffy6792 don’t start over. Just keep feeding it each day a 1:3:3 ratio and be patient. It’ll sort itself out. I happened to me and everything worked out after 10 days or so. Be patient. Trust.
@@jco1966 thank you! I will do so. 💜
Oh my god. This has been amazing. I have gone through so many starters because I always thought they were dead. 😩 and you come along and tell me all the things Pinterest did not. Thank you 🙏🏻 was about to throw out another starter.
Keep going!
So true, I'm at Malaysia (tropical country), my starter always stop growing and have hooch in the middle at around day 3, and I thought it die and throw away …😢 thanks for your video and I will keep trying until success!😅
Thank you!!! I’ve tried making and sustaining sourdough starters multiple times and hit most of those roadblocks each time, yet my google searches on the issues never gave me these answers so I gave up each time.
Not today! You’ve given me hope that I haven’t killed my yeast babies and I’m so grateful. 😊
I feel so intimidated to start baking with my brand new starter, I thought I had killed it but this video brought me a lot of clarity and now I know my “ baby” Is still alive haha 🙌🏼
Now I just need to work on my mind and actually give it a try 😅
Thank you sooooo much. I was struggling, so I would throw out a bunch of starter because I thought I was doing something wrong. And with your video I understood that is normal and that I had to have more faith.
Back to the kitchen
I'm so grateful for this! Having made bread for a year or so with yeast I finally decided to try sourdough, but I was despairing about my starter because after several days the only thing it did was to produce the hooch. Now I am wiser having watched your video, so I will persevere. Thank you Bettie!!
You're welcome!
Just found you and have subscribed. I too have been throwing away my starters way to soon. You are so clear in how you communicate and what you say makes total sense. Now to finish my starter finally
Thank you! I’ve watched countless long drawn out versions that make my head spin! Now I know that I’ve been starving my starter. Best vid!
Thank you. My first attempt at sour dough. Your comment on the initial activity then looking DOA is exactly what I saw and what I was researching. Took off like a rocket on day 2-3 then a few bubbles but no real activity since. It is now day 5. Still alive, a bit of hooch today and a few surface bubbles, but still pretty flat. I was really wondering about and insane rise between day 2 and 3 followed by 3 days of "blah". Not worried now. I have to keep mine in the oven with the light on. Up in the mountains of BC and the house gets pretty cold overnight and not overly warm during the day (winter!) so I figured the oven was the most consistent place for it.
SO HELPFUL! I started a starter 5 or so weeks ago and was ready to throw in the towel. I was starving my starter as it turns out. Baker Bettie, I'm so thankful for your time and help! My starter is happy and active and ready for baking... Take care, Grady!
Nashville, TN
This was so helpful! I did get that false start, I was so excited. Then I seriously thought I killed it. I think I've devised a good spot for temperature now, it's definitely not doubling, but there's some activity. This made me feel a little more confident moving forward. Thank you!
Did you suceed in your baking?
@@wellinever1558 I did! I’m finally making gorgeous loaves!
Thank you! I just started mine 8 days ago and I've had just about every one of the "is this still working" issues except mold. Thankful for no mold!
Clearest instructions on troubleshooting a beginner starter grower ..
The best explanatory video I have seen so far! Thank you! I was really worried. My starter was all doubling and bubbling for the first 3 days and then it all ended in 4th and 5th day (and mine has been super hungry all the way, it formed hooch every 6-8 hours). Now it is just sitting there a little bubbly, not rising and still getting hungry all the time. I guess I'll name it little weirdo!
Just found your video. Thank you! I now realize that my starter was starving and I wasn’t feeding it enough. The recipe I was using said to feed every 24 hours. I’m now feed about every 12 and it looks and smells SO MUCH better!!!
Wonderful!
The best video which I have been finding for 3 days thankyou for the advice and all
Oh thank goodness! You have saved my sanity. My starter had the “false start”. I was wondering what happened to the bubbles! I’m going into day 7. I’ll keep the course and hope for the best. Keep up the great videos!
Glad I could help!
Me toooo! But now I'm on day 10 & only getting a little bit of raise... Ughhhh ! I'm trying a no discard starter tho so I'm only using a little bit of flour & water a day(25g each) ... I'm getting very discouraged tho!
The yeast and bacteria were having an epic battle! Then the yeast eventually win over time 😂👍🏻
@@akhoneybee907 I'm habing this theory in my mind observing my starter! It's on day 11 and between days 3-10 it wasn't rising and the texture is wet and loose, thinking that's bacteria (because bacteria makes things wet and slimy-like). Yesterday I fed it with wholegrain+ap flour, this morning it rose so much like the first few days! Hopefully it will stabilise soon. 🥺
Thank you for stating that everyone’s environment is different because I have been struggling to get my sourdough starter going. I have used filtered water, temp at 75 degrees Fahrenheit, using whole wheat flour and bread flour and no activity. I will have to wait a little longer. My sourdough starter started with a bang by the second day but has not done anything since. I will try to be patient. Once again, thank you for the encouragement 😍
hiii hows your sourdough starter now? what day are you on now? mine is the same day 2 already rise double the size and then now day 4 going to day 5, i dont see any activity yet.. please let me know hows your starter going on now... thanks
Amazing answers! I was trying to figure out why my young starter smells quite bad already but you've answered it for me! I'll keep at it! Thanks!
Bettie, Thanks for this video. I watched your post about being a bad sourdough mom. Well, I am the worst. My starter has been in the frigerator for about 6 months without any attention. I finally had the nerve to open it and look. Of course it has a layer of grey and smells totally like vinegar. I cleaned the top off and I am going to give it a try since it doesn't smell rotten or gag worthy. It was a dry starter so no liquid to pour off. No orange or pink color. Wish me luck.
Thanks for your videos
Thank you, I’ve already thrown out a starter and tried again but now I’m realizing it was probably still ok!
I bet it was! Try again!
Thank you!! I’m on day 9 and still only mild bubbling. Days 2 and 3 were great and then nada. I was getting frustrated and disappointed thinking I killed it, but now I’ll keep sticking it out and see what happens. Thanks!
So do u keep feeding it if u dnt see any activity I'm stressed
@@anitachikami229 I did! Around day 12 it really perked up and a couple days after that it was ready to go. Now, a couple months later, it reaches peak (about triples in volume) in about 3-3.5hrs! I store mine in the fridge and feed it once every 5-7 days :) If there is no pink or orange streaks and no mold, keep at it, it’s still good! It can take 3 weeks or more to get it going!!
@@alyssadoering1429 thank you thank you so I will jus keep feeding it no mold
RUclips read my mind in suggesting me your video! You answered literally all my questions! Thank you so much for this, I will persevere!
I may have missed this in your previous videos, but should the hooch, (the liquid layer on top), be drained off before feeding? Or should it be mixed up before feeding? Thank you so much for your time and help! You're an amazing teacher!
I have been making my own bread for the last year and a half. My sourdough starter has been adequate but not spectacular. Thank you for your clear instruction.
I was worried that something was wrong with my starter because the first day I used purified water and saw a ton of activity, but the second day I accidentally used tap water and after that the activity died down and I thought I had killed it. It's reassuring to hear that that is just the yeast and the bacteria trying to balance each other out and I should just keep going! 👍
Your videos have been very helpful Bettie, thank you!! 💖
Thank you thank you thank you I’ve been super worried about my cheesy starter and there is very little help on the interwebs!!! I will just keep working on her!!!
I thought this was going to be another video where someone reiterates the basics of making a starter without any real new info. Tremendous video, all the real questions answered.
Thank you! I'm on day 5 & was getting worried, but you alleviated that for me. I seem to be right on track with my starter.
Wonderful!
So excited, I followed your instructions to make my first starter like ten days ago and today I'm making your no knead recipe for my first try! It's fermenting as I type! Thanks for all your help
Wonderful! I hope it turned out well! Remember that sourdough bread takes a lot of practice so don't get discouraged if it isn't perfect the first time!
Good job. Right to the point. Starter isn't tough, and as you point out so well, patience is the key.
This just answered my questions about the weird liquid separation that was on top and the smell- too bad I pitched it this morning! Oh well, at least this attempt will stand more of a chance! Thank you
You are an excellent teacher! So refreshing! Keep it up you will go far on You Tube. 😀
After trying for a few months I was ready to give up. I read somewhere about using rye flour. It was amazing.
I've had mine a year. It's has never risen. It's smells great. I use fresh ground einkorn flour. Upsetting for sure.
I’m using this flour too and it’s not rising either. Now I know why.
That’s interesting! I use freshly ground einkorn flour also and I haven’t had an issue with not seeing it rise.
Thank you. I've learned a lot from you and thank you for putting this information out for folks like me. My starter got put in the fridge & now it doesn't want to grow. I'm doing your 1:3:3 daily feedings and weighing everything like you said, then leaving it out. I'm not "exact" but within a gram or 2. I used up the last of my unbleached flour a few days ago. All I have right now is white bleached flour. My starter sits there & bubbles a tiny bit but that's it. My home is about 70 degrees F most of the time. When I first made the starter, it bubbled up & over the jar rim to the point that when I removed the lid one day, the hard crust actually cut my finger! Now, nothing... :(
Have been watched many sourdough videos from other channnels, never have benefited and succeded until have watched yours. Thank you!
Bettie, Thanks for all your helpful information on starters I, too, have started about 4 starters! And thought I had killed them and dumped them out. I realize now, they were each probably ok. I am going to start another starter using your method. Hopefully I can produce a healthy and active starter this time!
I have a question? I understand what “ hooch” is, but you never said what we should do with it! I have read different interpretations concerning the hooch. I do not understand what should be done with it. Should we stir the hooch into the starter or pour the hooch off and continue with the feeding? Everyone seems to have their own opinion about this. What is yours?
According to the other teacher, I throw away the hooch and left 25-50g starter, and add 50g flour+50g water (or more flour) until it look like thick pancake dough, and i feed more often after tthe hooch happen because it's very hungry. I'm in Malaysia tropical country (30°c +) and the weather too hot, my starter hungry very fast. I failed 4th times by following 4th different teacher until I meet Betty. I about to throw away my 5th starter (day3) that day and now successful! Hope this help and don't give up, u will success one day! Good luck 😊
Thanks so much! I got my starter going a few days ago seeing great progress and then it just slowed down a whole bunch, thought I did something wrong! I’ll keep going though!
Yes, keep going! That's totally normal.
What should I do if my starter is bubbly but doesn’t rise much? I’ve maintained my starter for several years now and noticed this happening over the last several months.
I’m on day 30-something. I’m not seeing as much growth as I did initially prior to 1.5days of refrigeration, but I’m still going to try baking with it. It passes the float test so I feel like it’s worth a shot.
I think it should be good! Let me know how it turns out!
@@BakerBettie it turned out well! First boule came out better than the second. I’m back to feeding 100% whole wheat and it’s doubling in 12ish hours with a 1:2:2 feeding. While by no means “perfect”, we have really enjoyed the fruits of our labor. Croutons, sandwich bread, toast, plain… all delicious. Thanks!
@@BakerBettie it turned out well! First boule came out better than the second. I’m back to feeding 100% whole wheat and it’s doubling in 12ish hours with a 1:2:2 feeding. While by no means “perfect”, we have really enjoyed the fruits of our labor. Croutons, sandwich bread, toast, plain… all delicious. Thanks!
Thank you so much! Ive started my starter 3 days ago. And it smells really weird. Kinda like how you described. I'll update this comment when I start using it! Thanks!
Thanks Bettie, I just started a batch today, I had to throw out a batch I started a year ago, because it went too sour, and have been baking with yeast, I hope to get this going really well, I've not done sour dough since my teens, I'm hoping to get a good batch going. Thanks for the easy to follow instructions.
My only question is do I discard and feed starter if it has not doubled in size or just feed without discarding?
U have covered all my other questions I'm eeeeexxxxxtremely grateful. Mine did that on day 2 it doubled bubbly goodness then on day 5 it's flat lined. (I had tossed 2 that done this so I'm so grateful for your video)
Thanks for the tip about slightly warm water-will give that a try! I have been using filtered water (as I live in a city) which i keep in my fridge, but its the only reason i can see that mine has not yet risen (day 5-smells sour and bubbles but no rise yet). Will give it another week and see, thanks!
Happy to help! I think that should do the trick.
This was insanely helpful... I just learned I threw out a starter when it was actually just active and needed more feeding. FML. Thanks for the help! Starting over with stone ground whole wheat flour. Fingers crossed.
Glad it helped!
Help! I'm new to sourdough and I recently made my first starter. It's day 5 and I just now realized that the AP flour I've been using is bleached 🤦. It smells like sourdough, however, I'm not sure if I really messed it up. From what I am reading, bleached flour can change the proteins available to the yeast and lactobacillus in the starter. I added unbleached bread flour today in an attempt to reestablish the protein balance in the starter since there is a higher gluten content in bread flour. I hope my logic works out because I want to be eating sourdough in a couple days and not starting over 😅.
Thank you for your very informative step by step instructions. I am on day 4. Yesterday and today my starter was a little runny and not sticky and glutanous like the first feed. Is this normal?
Silly question, what did you do with the spoon full of starter that you put into the water since
the starter wasn't ready to bake with? Thanks for all your help!
Thanks for making this video! Answered virtually all the questions I had about my sourdough starter that I just started! I was just about ready to toss it out after the activity died down drastically after it was bubbling and rising like mad in the first 3-4 days. Now it's pushing 9-10 days and its been watery and sluggish. I'll just play with the amount of water I feed it and watch it
Stumbled upon your channel. Fantastic presentation. Very through and easy to follow. Subscribed.
Thanks for the tips! But what to do I do if my week old sourdough starter smell like nail polish remover?
I've created my 1st starter during lockdown, worked great!.. I added amaranth that I harvest on my property, fairly sure that started the fermenting quickly👍
This helped me so much! I was trying to research yesterday what went wrong and couldn't find a very clear answer. Thank you for clearing things up. I did nothing wrong and I just have to keep going!
I'm nervous about mold. How do I prevent it? Should I be changing out my container with feedings?
Thanks for a great video. What should be done with the hooch, should it be stired in to the starter or thrown away? Thanks
Hi! Mine smells like bananas…? I ran out of rye flour so I mixed AP wheat flour and whole grain flour and just continued my 1:3:3 feeding. It’s been about 5 weeks in total and 2 weeks with the new blend. It rises all right but almost no bubbles and as I said- it smells BANANAS 🍌 (😏) is something wrong?
Thanks❤️
Thank you for this my starter has the smell problem but also i noticed today that it has water on the bottom. Is that normal?
Can I store the discard? If yes, then how?
Also, if my discard smells a little, can I still use it to make other things?
keep "discard" in the fridge but its better to cook it and eat it. I "discard" it in to my frying pan every day.
Thank you for such a great video-answered so many of my questions!
These videos are very helpful. I have been working on a starter for 10 days. It is bubbling and doubling but it is really runny. There is no stretch. I have been following a couple blogs and I'm wondering if I'm mixing methods. I've been weighing my discard but watching your videos tonight I realized maybe I should be weighing what I leave in. Thoughts on how I could get it on track?
Thank you so much for the info! I have a question though. What’s the longest it could take to establish? Like at what point would be too long? I’m on week 3 and it’s still not passing the float test. It’s still looking okay (no mold or anything), it smells yeasty with a hint of sour and has bubbles but isn’t really rising anymore. I started having problems after week 1. I just can’t figure out what’s going wrong 😓 I am wondering if it’s possibly too cold in my kitchen so tonight I’m trying to put it in the oven, but I don’t have a working oven light lol I’d also like to note that I’m using gluten free flour, not sure how much of a difference that makes.
I’d really appreciate any guidance you’re able to give! 💜
I added a little extra water to mine on day 2 when I fed it because it looked super dry. I've been discarding half each day and adding 1 cup water and 1 cup flour when I feed it (every 24 hours). Should I add a little extra flour the next time I feed it to make it thicker? It's more runny than yours looks but has little bubbles. Or should I start over to make sure my measurements are exact? Thanks, your videos have been super helpful!
I just started my first starter a couple of weeks ago and the first two days it really stank awful, and I mean awful, even nauseating, but everyday afterwards it smelled less awful and a bit more yeasty, by day 6 it just smelled a bit acid, and from then on it just smells a bit like yeast and yogurth, actually kinda nice. I used it on day 9 to make a sourdough loaf and it turned out great, amazing poof, great taste and smell, so unless it contaminated somehow all you need to do is keep feeding it correctly until it matures :)
This was so helpful! Thanks alot
Hi there! So I’m on day 7 technically & have not seen any rising happening. Very minimal & little bubbles. But no doubling in size. Someone told me not to use a copper spoon which I’ve been using to mix it every day. So I’m assuming I need to start over?
Hi Bettie, I love your videos on sourdough bread making, thank you. I am having difficulty with the crumb of my bread, it is very dense in texture, the flavour & crispness are fine but the crumb is very dense. Can you help me please?
Thank you so much for this! I gave up on my first starter after 21 days lol and then bought dehydrated starter and forgot to feed it after it doubled for me, so after letting it sit out for 24 hours I fed it again , what should I do to jump back in or do I start over??
Hi! Great video, thank you. I have a starter that is a couple of weeks old. I am seeing bubbles and growth, although it does not double as I have heard it should. For example I feed it about 20 hours ago, 1/4 flour and 1/4 cup room temp water, and it has only grown about 1 1/2 inches. I keep it in my oven with the light on. Any thoughts? Thank you for your help!
There is a thick layer of brownish liquid on top of my starter we have been feeding it every day but it just sits there and dose nothing it was going great for about 1 or 2 months
Is this something that I can fix?
Your video's are so helpful
Thank you
thank you so much Bettie! I feel encouraged. Tomorrow is day seven for my first starter and it isn't too bubbly but now I have some ideas. You are very helpful.
Question for all. I’ve been using regular flour I just bought wheat flour can I mix it or do I start over ugh 😖
Love your series! What if your starter doesn't smell? Mine is 2 weeks today. Doubling in size daily and stringy or holey...not sure how to describe it. It smells yeasty but not sour. I don't want to bake with it yet cuz I'm not sure if I'll get that sour taste yet.
I'm on day 11 and my starter hasn't risen and hardly any bubbles. I changed my jar yesterday so not sure if that's done it or if it's something else.
My starter has been rising really well, super bubbly and all the good signs before today. Is this normal
I have been trying to grow my starter for weeks. It gets big bubbles on top, (doesn't have the perfect sweet sour smell) tiny ones on the sides, looks like honey comb when I slide it out, and it floats, but my bread isn't rising as it should. What should I do??? I have been throwing out flat dense breads. (My house temp. is about 68 Degrees.)
Hi, you are very good teacher!! My question is that my starter sometimes gets a little dry looking on the sides. Is this a mold issue or did it just get too warm on the side? Do I need to throw it out? Or just scrape off the hardened dry part? Thank you!
OH MY GOD I LOVE YOU !!
you've relieved a great deal of anxiety for me miss ..
That's great!
Bettie! Great video! Thank you for your concise advice!! First time Muir, looking forward to your other videos!! Thanks again
I'm working on my first starter, and these videos have been incredibly helpful!
Great to hear!
Stead of discarding the starter can I give to a friend or family member?
Ok I used whole wheat for the first 6 days then switched to white flour for day 7 & 8 but didn't realize not to use bleached flour. Also I used equal volume measures throughout for additives, as well as tap water. And it was next to grow lights. Do I need to start over or just pick up from (?) day 3. Help.
I am on my second batch with rye . First batch molded. Oven light was to warm . Second batch day10 mold again?
So my starting a sds is kind of foggy. I know my room temp is low at 61 degrees fahren. Yea it takes longer. And it finally rises up. But its having too much fun up there and does not want to fall back. From ur hints, could there be too much food for this temp?
I love the details on the alcoholic and vinegary smell and what that means about your starter! Thank you for the educational video )
I though mine was off as it didnt rise?
When is the time to bake with it? What to do with the rest?
Thank you for this video. I started my sourdough starter about 9-10 days ago with regular all-purpose flour (that's all I had) and a 1:1:1 feeding and still see no activity on my starter. I was starting to think I would have to start over. Now I am wondering if I should move to a 1:2:2 feeding, or start adding rye flour which I was able to find in my supermarket, or do both?
Thank You for the information. It's very helpful and encouraging.
It is still cold and I cannot get the temp in my kitchen above 60 F or there about. No oven. Just a toaster oven that I cannot regulate as all family members are always in and out of it. My fridge is super efficient and doesn’t get warm on top or around it.
Is there any other safe means to warm my starter to around 80F? Because summer or winter this kitchen stays cold often.
Hi Bettie. Loving your playlist. If your starter does go through a dormant period do you keep feeding it daily or wait for more activity? Huge thanks, Kate.
Curious about this as well!
@@laura208marie if mine had a few bubbles in it I fed it after two days. What super charged it was popping it on my elderly dog’s, low heat emitting electric blanket. Amazing! We don’t have a hot water cylinder so that was a game-changer. Good luck!
My starter has a darker colored solid forming at the bottom every day. What does that mean? Should I change containers? Should I mix it in? Should I dispose of the solid parts?
Day 5 I only removed 25grams, then added 75 grams of flour and water. Do I have to start over?
Thank you so much for all of your work and help!! I began to make starter be end in the all purpose flour... Not easy. I am on day 7. Can I switch to another flour?
My starter is on day 10 or so, bubbling but not much rising. I keep it on a heating pad at 74-76 degrees and every morning there is a somewhat solid layer on top. Is that normal? underneath the layer it is very thin with small bubbles. What should I do?
Day 7 my starter grew some, day 8 I woke up to it grew then I discarded and fed it and it doubled but then it dropped half the size it grew. Ok it grew 3-4 inches and I lost half of that. What’s wrong with it? What do I do? I keep my home cool
Thank you this is very helpful!! I thought I did something wrong but I think I just need to give more time and find a warmer location!
Hi Betty, my starter doubles in size in about 10 hours, but then goes flat again around the 18 hour mark (where I would feed it at 24). Should I feed it earlier? Or is it okay if this happens?
This was VERY helpful!! Still have a remaining question though: if my sourdough starter has a moldy cheese smell and there’s hooch on top should I be discarding half of my entire starter mixture and feeding it or do I keep adding to what I already have?
Hi my starter is in day 12 or 13 and there is no rise no peaking just few bubbles it didn’t rise at all not even peaking once I left it for more than 24 hours and it created the hooch layer but no rising or peaking and few bubbles I fed it but any advice please?? And thank you so much ❤️❤️❤️