The best video I could find on developing a sourdough starter. On day 2, my starter was looking fantastic but by 24 hrs, it was bubbling like crazy and a bit liquidly. Figure I need to feed mine earlier, which I’ll do. I live in Fl so we’re warmer here. I named her Janey, after my Nana, a Chocktaw and Cherokee that never baked from a starter or yeast bread that I remember. She was a biscuit and cornbread lady. I’d love to explore sourdough baking with her but she’s gone now. I’m jazzed about learning all things sourdough. Thank you so much for this clear and consideration recipe for the starter process.
Thank you so much for this easy to follow guide. I had a disaster previously trying to make sourdough like I would a white loaf with yeast. Other guides were just too complicated. You made it simple and now I have 2 very healthy starters named Dough Pasquale and Bread Dibner, and have just stuffed my face with my very first proper sourdough loaf with butter and jam. Amazing.
@@TheBoyWhoBakes both have now been passed on to friends so we now have Bread Astaire. He's a classic. I've been baking a couple of loaves a day and giving them to key worker and single friends to cheer them up. Keep up the good work 😁
Thank you, Boy Who Bakes. I'm here because it's impossible to get usual dried yeast in this current lockdown. I've looked at several guides to making a sourdough starter, and yours is the best one out there. You put it simply and clearly - no easy trick! Much appreciated🙏
I have tried to make sourdough starter a few times and failed!! Using your techniques has so far worked better so thanks for the tips. On day three I used the discard to create a second starter intend feeding one and keeping one in fridge. They are called Stan and Ollie
Your recipes are great. Thanks for explaining and being so passionate about sharing with people. It's love! I'm at day 3 and can't wait to bake next week-end. Merci beaucoup!
Thank you for such a comprehensive video.I have been looking at all things sour dough and your starter information is explained perfectly. Can't wait to make some chocolate chip cookies in a few weeks. Be Well!
just got my starter kit from amazon as going to give it another go because of you, as i tried b4 but i was crap, fingers crossed. p.s i made bread most days but teasted bread.
Brilliant, thanks for such a clear lesson in starters. I am on day 2 currently and it's starting to bubble a bit, very encouraging. Live in the French countryside, so hopefully getting some of the natural yeasts coming my way. Thanks for this vid, really enjoying it.
Thanks for this tutorial, it's very helpful to me as a complete Newbie! Could you just confirm if i need to discard all but 25% every time i feed it please? Thank you.
I don't think my starter likes me. Today will be the 8th day and it has never risen, at all. Very few bubbles, too. BTW: I just got one of your cook books in the mail. Can't wait to get into it and sent you an email. Not sure how often you check anything.
I have a question, my starter is at day 7...I plan on keeping it in the fridge for a once/week bake. You say to feed it twice after taking it out of the fridge, before I bake. Am I feeding it WITHOUT discarding the majority? Or am I feeding it with what's in my jar? Thank you!
So i don’t get it. Let’s say i bake once a week( saturday) So friday morning do i discard all but 25 gr and then feed?? And saturday i discard and then feed and then is ready to be used?
Hey, I have a question I would love some advice on. When you said ' take it out of the fridge, for 2 different feeds at times during Friday' do you mean... remove it from the fridge and feed it, leave out of the fridge for the entire day,feed again for 2nd feed, continue to leave out of the fridge until you have used it saturday morning before then returning it to the fridge until your next use? Or are you just removing it, feeding it, and putting it back in the fridge to ferment and doing that again friday evening for the 2nd time of feed. Thus allowing you Saturday morning to remove from the fridge at time of use for baking? Thanks you, I'm worried il kill mine. I just started it yesterday.
I was lost after day 4. I understand you doubled the feed, but did you take out the waste off prior to the 2 feedings? I so want to learn sour dough starter. I buy my sourdough bread from a store, but I just have to MAKE MY OWN🙄🙏
Linda Ford - I had the same question as I was typing up the instructions while watching. Then realised I’d missed the link to the recipe in the description box!
Hello , I started my starter (lol) 4 days ago with strong white flour.. would it be ok to now mix wholegrain flour? Or do I need to stick to the Same flour I started with? Thanks
Hi mate, hope you have a good day. it's an amazing video, and it's soo helpful. but I just wondering, is it possible to add the flour and water in the same amount, without throwing the half of it? thank you so much :)
Hi, Been following the feed guidelines - or so I thought.... Up to day 7 now, and the inside neck of my jar has some white 'fur' appearing. I presume this is bacteria and I need to bin the whole thing??? Also, I doesn't seem to be that active??? Can you advise
Our starter is not very active, we are day 5, all we seem to be getting is a layer of bubbles on top, nothing visible in the lower levels, please help? Room temp is about 22-23 degrees. Dark place, the jar lid is not wound down allowing air flow?
Thank you for sharing your knowledge. I've become slightly confused, what days you need to feed twice and what days and times you discard. I'm on day 6 and my starter does not seem to be bubbling and rising with any significance. You say on the video continuing feeding as normal on day 6 and 7. However, the exception was day 4 and 5 whereby you feed twice. I'm determined to crack this while I have the time under 'lockdown' conditions and I have bought some of the gear needed to help, bread dough scraper etc. Are the instructions written down anywhere?
your starter is active enough to need two feedings in a day (which is often true from day 4) when the starter has doubled in 12 hours. After day 3 every feed includes discarding and that’s true from now on
My starter is 7 days old. I feed once a day and it is now regularly doubling in size and falling, but still smells like nail polish remover with slight fruity notes. What does that mean? Is it not ready to bake with yet?
@@TheBoyWhoBakes Hello again, I've been feeding it twice a day for almost four days now and it still has that nail polish remover smell. It bubbles up nicely after every feeding, almost more than doubling in size. What else should I try? Or just wait it out longer? Thank you!!
Sorry if this is a dumb question, but at what day do you start screwing the lid on tightly to the starter jar? Or do you always just keep it on loosely regardless of day/cupboard/fridge?
Hi thanks for a great video. It's now day 6 and I've been feeding twice a day but ever since I've been feeding twice a day my starter has stopped rising. What shout I do? Help please
Great video!! Thank you. Question; My starter stop rising and has no bubble after day 3 (first feeding). On day 4, do I keep discarding/ feeding until it bubble or should I wait longer? Thank you again! 🙏
Hi Edd. So I started making my starter. Today was my day 4 and I've given both the feedings. However, I just realized that I misread the recipe and instead of keeping 25g, I discarded 25g and kept feeding it since day 3. Would this affect the starter even if I follow the original ratios from the next feed? Can I continue trying to fix this starter or is this a goner and should I start from scratch?
Thanks for the video. I'm on day 5 and not getting any rise... Its bubbling and smells good but not rising. Anything I may be doing wrong? Should I start over or keep going with its twice a day feeding schedule?
Hi, my starter doubled in size just after 1st feed on Day 2! So I plan to feed it every 12 hours from Day 2 onwards. Does that mean I need to feed it twice daily for 7 days ?
Hi! Yes, each time you feed your starter, you take most of it out and leave about a tablespoon. Some starters can take up to 10 days before it is ready to bake with. You'll know it's ready to bake with if you see your starter rising and falling each time you feed it. Hope this helps. Good luck!
Yes I pour it off, if you’ve done any reading into sourdough you’ll find that this actually a matter of preference, some people stir it back in some pour it off. As this was intended for home bakers who are likely to be refrigerating the starter for a long time the hooch can sometimes develop off flavours so for ease I suggest pouring it off
This may be a ridiculous question, but is there a way to make the starter, from the beginning, in the fridge? I live in a ridiculously hot, humid climate and worry about bad bacteria, as everything molds at room temp here :( Thanks!
Melisa Santora no I’m pretty sure the fridge is too cold for fermentation to happen easily with a starter. If you have a dark cooler cupboard somewhere try that
Melisa Santora I’m from a really hot and humid country too! Instead of leaving it the kitchen overnight, try leaving it in your bedroom if you sleep with 19-22 deg C air-conditioning! The cool air is probably similar to room temp in countries like England :)
@@yom8372 Thank you! That is a really great idea! I think I will have to wait till the winter here as even the a/c can't keep consistent to that temp right now, but I am totally trying that when it cools down
You dont mention weight of flour in your excellent video. You say 50 mills of water then equal weight of flour. Is that 50 grams. 50 mills of water weighs about 40 grams?
Wonder what mankind did for thousands of years before they had thermometers and scales? They failed every single time they tried to make sourdough bread... _or not._ Because those things are _not_ necessary. Bath-water temp water is good. What's uncomfortable for you, is also uncomfortable for yeast. As for the scale... what matters is proportion between dry and moist. And that can be sensed by observing consistency. And it varies, depending on humidity. So, depending on the scales is actually less dependable than just learning what consistency works. Ignorant humans millennia ago were able to cobble together amazing sourdough breads without all our modern scientific measurements. We can do the same, if we can connect with the most basic of human cognitive abilities: intuition and common sense.
I have no time for snarky comments right now, the world is on fire why can’t we be nicer to each other. Of course those things are not necessary but you know what, they make the process more reliable and easier and all I’m trying to do is help people make sourdough so go place your negativity elsewhere but I don’t want it
@@TheBoyWhoBakes Sorry. I didn't realize I was being snarky. And I thought I was being positive. Because I get overwhelmed with hearing I have to have all these things I don't have. I've been experimenting with sourdough lately, and am finding it very forgiving. As long as I meet the needs of temperature and consistency of the dough, for some reason it seems to proof anyhow! Again, please accept my apology.
If you're here for instructions, skip to 1:20. I don't know why youtubers think they need to waste so much of everyone's time, but that's where instruction finally begins.
Nic Chauvin it’s a free video, I made it how I wanted, maybe don’t be so entitled and stop complaining about a FREE VIDEO. Not everyone knows as much as you clearly think you do, so introducing the topic is useful to some people. So sick of rude people, especially now, why can’t you just put out positivity instead of criticising other people’s work.
Really hope you enjoy this new series! Second episode will be up next week!
Love this, and I'm wondering about your "discard" video - I can't seem to find it 🤔
This is the clearest explanation I have come across. Well done.
Glad it was helpful!
The best video I could find on developing a sourdough starter.
On day 2, my starter was looking fantastic but by 24 hrs, it was bubbling like crazy and a bit liquidly. Figure I need to feed mine earlier, which I’ll do. I live in Fl so we’re warmer here.
I named her Janey, after my Nana, a Chocktaw and Cherokee that never baked from a starter or yeast bread that I remember. She was a biscuit and cornbread lady. I’d love to explore sourdough baking with her but she’s gone now.
I’m jazzed about learning all things sourdough. Thank you so much for this clear and consideration recipe for the starter process.
Never heard about stater . The science behind it is awesome and very clear explanation. Looking forward to doing mine
Thank you so much for this easy to follow guide. I had a disaster previously trying to make sourdough like I would a white loaf with yeast. Other guides were just too complicated. You made it simple and now I have 2 very healthy starters named Dough Pasquale and Bread Dibner, and have just stuffed my face with my very first proper sourdough loaf with butter and jam. Amazing.
great names!
@@TheBoyWhoBakes both have now been passed on to friends so we now have Bread Astaire. He's a classic. I've been baking a couple of loaves a day and giving them to key worker and single friends to cheer them up. Keep up the good work 😁
Thank you, Boy Who Bakes. I'm here because it's impossible to get usual dried yeast in this current lockdown. I've looked at several guides to making a sourdough starter, and yours is the best one out there. You put it simply and clearly - no easy trick!
Much appreciated🙏
I have tried to make sourdough starter a few times and failed!! Using your techniques has so far worked better so thanks for the tips. On day three I used the discard to create a second starter intend feeding one and keeping one in fridge. They are called Stan and Ollie
Your recipes are great. Thanks for explaining and being so passionate about sharing with people. It's love! I'm at day 3 and can't wait to bake next week-end. Merci beaucoup!
Thank you for such a comprehensive video.I have been looking at all things sour dough and your starter information is explained perfectly. Can't wait to make some chocolate chip cookies in a few weeks. Be Well!
just got my starter kit from amazon as going to give it another go because of you, as i tried b4 but i was crap, fingers crossed. p.s i made bread most days but teasted bread.
Brilliant, thanks for such a clear lesson in starters. I am on day 2 currently and it's starting to bubble a bit, very encouraging. Live in the French countryside, so hopefully getting some of the natural yeasts coming my way. Thanks for this vid, really enjoying it.
cheers buddy i have already started my starter but have picked up some useful tips THANKS
Hi, do u feed the starter immediately after taking from the fridge or allow it to stand on the counter.tks for the tutorial
actually learned some new stuff, especially on preserving, thanks!
I will absolutely try it. Thank you 🙏🏼
Kenneth Weber excellent! Can’t wait to hear how it goes
Thanks for this tutorial, it's very helpful to me as a complete Newbie! Could you just confirm if i need to discard all but 25% every time i feed it please? Thank you.
Gonna give it a go, thanks !
I don't think my starter likes me. Today will be the 8th day and it has never risen, at all. Very few bubbles, too. BTW: I just got one of your cook books in the mail. Can't wait to get into it and sent you an email. Not sure how often you check anything.
can't wait, I have a starter but my bread is not rising very well, i been using London tap water and I have been told maybe that is the reason.
It shouldn't be a problem, mine is made with London tap water too
@@TheBoyWhoBakes thanks a lot, I will wait to finish watching the next few clips about sourdough and will see 👍👍👍
Do I always get rid of most of it and just leave 50 g every time I feed it?
I have a question, my starter is at day 7...I plan on keeping it in the fridge for a once/week bake. You say to feed it twice after taking it out of the fridge, before I bake. Am I feeding it WITHOUT discarding the majority? Or am I feeding it with what's in my jar? Thank you!
This is wonderful, thank you for this video
My pleasure glad you enjoyed it
Great video, accurate information. This is indeed how you build a starter. Thank you!
So i don’t get it. Let’s say i bake once a week( saturday) So friday morning do i discard all but 25 gr and then feed?? And saturday i discard and then feed and then is ready to be used?
Is tap water ok or does it have to be cooled boiled water? Or did you say and I wasn’t paying attention? Xx
jmedici57 I use regular tap water and it works fine
@@TheBoyWhoBakes thank you.
I like to feed mine non chlorine water, just because it is better for it.
Thank you!!!!😁
Hey, I have a question I would love some advice on. When you said ' take it out of the fridge, for 2 different feeds at times during Friday' do you mean... remove it from the fridge and feed it, leave out of the fridge for the entire day,feed again for 2nd feed, continue to leave out of the fridge until you have used it saturday morning before then returning it to the fridge until your next use? Or are you just removing it, feeding it, and putting it back in the fridge to ferment and doing that again friday evening for the 2nd time of feed. Thus allowing you Saturday morning to remove from the fridge at time of use for baking? Thanks you, I'm worried il kill mine. I just started it yesterday.
I was lost after day 4. I understand you doubled the feed, but did you take out the waste off prior to the 2 feedings? I so want to learn sour dough starter. I buy my sourdough bread from a store, but I just have to MAKE MY OWN🙄🙏
Linda Ford - I had the same question as I was typing up the instructions while watching. Then realised I’d missed the link to the recipe in the description box!
I see you were on top of this topic quite a bit before it became popular again recently... (With everyone having to stay home due to the pandemic)
I am following you, and my new starter is called Stella
Could you use Vital Wheat Gluten to make your Sour Dough Starter
Also after you cook and you place remainder of starter in fridge when you feed do you again remove mixture again???
Just feed it when you normally do, there is no need to feed it if it is not time yet.
I watched your 1st episode and now looking for the series and how to use the discards. I can't find any of them. Where do I look?
Hello , I started my starter (lol) 4 days ago with strong white flour.. would it be ok to now mix wholegrain flour? Or do I need to stick to the Same flour I started with?
Thanks
Do you weigh the water on the scales ? Is it 50ml water 50g of flour ?
Yes you weight both on the scales 50ml of water weighs the same as 50g water
Do you prefer doing pizza with sourdough.. Or adding instant yeast
Yay!
Hi mate, hope you have a good day.
it's an amazing video, and it's soo helpful.
but I just wondering, is it possible to add the flour and water in the same amount, without throwing the half of it?
thank you so much :)
Do you mean when you throw away half before feeding? You can put that in a lot of thing. It makes great pancakes!
Hi,
Been following the feed guidelines - or so I thought....
Up to day 7 now, and the inside neck of my jar has some white 'fur' appearing. I presume this is bacteria and I need to bin the whole thing???
Also, I doesn't seem to be that active???
Can you advise
Our starter is not very active, we are day 5, all we seem to be getting is a layer of bubbles on top, nothing visible in the lower levels, please help?
Room temp is about 22-23 degrees. Dark place, the jar lid is not wound down allowing air flow?
A fantastic tutorial, thank you! Can I use gluten free flour?
No, yeast feeds of of the gluten. Sorry :(
Thank you for sharing your knowledge. I've become slightly confused, what days you need to feed twice and what days and times you discard. I'm on day 6 and my starter does not seem to be bubbling and rising with any significance. You say on the video continuing feeding as normal on day 6 and 7. However, the exception was day 4 and 5 whereby you feed twice. I'm determined to crack this while I have the time under 'lockdown' conditions and I have bought some of the gear needed to help, bread dough scraper etc. Are the instructions written down anywhere?
your starter is active enough to need two feedings in a day (which is often true from day 4) when the starter has doubled in 12 hours. After day 3 every feed includes discarding and that’s true from now on
The Boy Who Bakes . Many thanks and thank you for replying . Take care.
My starter is 7 days old. I feed once a day and it is now regularly doubling in size and falling, but still smells like nail polish remover with slight fruity notes. What does that mean? Is it not ready to bake with yet?
Claire Ritchey the nail polish smell means the starter is hungry, try feeding twice a day and that smell should go away.
@@TheBoyWhoBakes Hello again, I've been feeding it twice a day for almost four days now and it still has that nail polish remover smell. It bubbles up nicely after every feeding, almost more than doubling in size. What else should I try? Or just wait it out longer? Thank you!!
Sorry if this is a dumb question, but at what day do you start screwing the lid on tightly to the starter jar? Or do you always just keep it on loosely regardless of day/cupboard/fridge?
serpserpserp not a stupid question at all. You never keep it on too tightly, regardless of where you keep it
Hi thanks for a great video. It's now day 6 and I've been feeding twice a day but ever since I've been feeding twice a day my starter has stopped rising. What shout I do? Help please
that's normal.If u keep discarding and feeding it after a week it will start to rise again.
Started "Audrey II" today she is names after the plant on Little Shop of Horrors because she always says Feed Me Seymour.
great name!
Great video!! Thank you.
Question; My starter stop rising and has no bubble after day 3 (first feeding). On day 4, do I keep discarding/ feeding until it bubble or should I wait longer? Thank you again! 🙏
Bay S. no just keep feeding, it will eventually start bubbling
That is perfectly normal, it will start bubbling again. This was ten months ago so you probably have it sorted.
Hi Edd. So I started making my starter. Today was my day 4 and I've given both the feedings. However, I just realized that I misread the recipe and instead of keeping 25g, I discarded 25g and kept feeding it since day 3. Would this affect the starter even if I follow the original ratios from the next feed? Can I continue trying to fix this starter or is this a goner and should I start from scratch?
You shouldn’t need to start again just start feeding with the right ratio. Good luck!
@@TheBoyWhoBakes okay thanks!
Maanini Shetty it may take a few extra days to be properly active but it’ll be fine :)
Just to clarify, day 4 you continue to take out and leave 25g? And only do this once a day or each time you feed ? Thanks Pam
Every time you feed you discard :)
Day three, my starter is very stiff and thick, can see a couple of bubbles, nothing on the top though. Is this okay?
Thanks for the video. I'm on day 5 and not getting any rise... Its bubbling and smells good but not rising. Anything I may be doing wrong? Should I start over or keep going with its twice a day feeding schedule?
Hi, my starter doubled in size just after 1st feed on Day 2! So I plan to feed it every 12 hours from Day 2 onwards. Does that mean I need to feed it twice daily for 7 days ?
Shruti Agrawal You say you plan to feed it every 12 hours onwards... then ask if you should feed it every 12 hours lol
Each time you feed the starter do you take mixture out?
Day 7 you can bake??
Hi! Yes, each time you feed your starter, you take most of it out and leave about a tablespoon. Some starters can take up to 10 days before it is ready to bake with. You'll know it's ready to bake with if you see your starter rising and falling each time you feed it. Hope this helps. Good luck!
@@TheBubushkadoll The throwaway starter makes great pancakes by the way!
Pour off the hooch? Every other tutorial I've watched says NEVER get rid of it but mix it back in.
Yes I pour it off, if you’ve done any reading into sourdough you’ll find that this actually a matter of preference, some people stir it back in some pour it off. As this was intended for home bakers who are likely to be refrigerating the starter for a long time the hooch can sometimes develop off flavours so for ease I suggest pouring it off
Good day sir. Are you still discarding half of it during Day 4? Or do we just feed it?
Once you start discarding you do that every time you feed the starter
@@TheBoyWhoBakes My starter "Teng" is in its 3rd day. Thank. you dear sir.
This may be a ridiculous question, but is there a way to make the starter, from the beginning, in the fridge? I live in a ridiculously hot, humid climate and worry about bad bacteria, as everything molds at room temp here :( Thanks!
Melisa Santora no I’m pretty sure the fridge is too cold for fermentation to happen easily with a starter. If you have a dark cooler cupboard somewhere try that
@@TheBoyWhoBakes thanks :)
Melisa Santora I’m from a really hot and humid country too! Instead of leaving it the kitchen overnight, try leaving it in your bedroom if you sleep with 19-22 deg C air-conditioning! The cool air is probably similar to room temp in countries like England :)
@@yom8372 Thank you! That is a really great idea! I think I will have to wait till the winter here as even the a/c can't keep consistent to that temp right now, but I am totally trying that when it cools down
How many grammes of flour do I add at each stage please?
Brian Reynolds it’s linked in the description box with a full written detailed guide
I call mine "Sweaty Betty"
Very confusing since he doesn’t say on the day 4 discard or not? And this is very crucial. Just saying keep feeding it is not right
You do throw it away.
Give your starter a name and you will be less likely to kill it 😂😂😂
thats the theory 😂
Oh hello
You dont mention weight of flour in your excellent video. You say 50 mills of water then equal weight of flour. Is that 50 grams. 50 mills of water weighs about 40 grams?
Richard Hancock 50mls of water weighs 50g, there is a full written guide with lots more detail linked in the description
Wonder what mankind did for thousands of years before they had thermometers and scales?
They failed every single time they tried to make sourdough bread... _or not._
Because those things are _not_ necessary.
Bath-water temp water is good.
What's uncomfortable for you, is also uncomfortable for yeast.
As for the scale... what matters is proportion between dry and moist.
And that can be sensed by observing consistency. And it varies, depending on humidity.
So, depending on the scales is actually less dependable than just learning what consistency works.
Ignorant humans millennia ago were able to cobble together amazing sourdough breads without all our modern scientific measurements. We can do the same, if we can connect with the most basic of human cognitive abilities: intuition and common sense.
I have no time for snarky comments right now, the world is on fire why can’t we be nicer to each other. Of course those things are not necessary but you know what, they make the process more reliable and easier and all I’m trying to do is help people make sourdough so go place your negativity elsewhere but I don’t want it
@@TheBoyWhoBakes Sorry. I didn't realize I was being snarky. And I thought I was being positive. Because I get overwhelmed with hearing I have to have all these things I don't have.
I've been experimenting with sourdough lately, and am finding it very forgiving. As long as I meet the needs of temperature and consistency of the dough, for some reason it seems to proof anyhow!
Again, please accept my apology.
If you're here for instructions, skip to 1:20. I don't know why youtubers think they need to waste so much of everyone's time, but that's where instruction finally begins.
Nic Chauvin it’s a free video, I made it how I wanted, maybe don’t be so entitled and stop complaining about a FREE VIDEO. Not everyone knows as much as you clearly think you do, so introducing the topic is useful to some people. So sick of rude people, especially now, why can’t you just put out positivity instead of criticising other people’s work.