This sounds awesome But I dont know metrics and have no idea what a 100 grams even looks like. I have a triple beam scale at house- old school. It can weight grams ounces I believe. It was purchased for weighing precious metals in pieces and chips. Do you think it will work? But I'd feel much better using American measurements. Though I keep reading that for bread weigh is better than cups.
I got my sourdough from my great grandmother, and she's been taking care of her sourdough for 74 years. So yeah it lasts a long time if you care for it!
I made my own very active starter 4 years ago with whole wheat flour and water. I named her Alphina and feed her at least once a week, usually more. I've learned recently that she does not need to be fed immediately before making bread. My loaves proof and bake just as beautifully with cold starter from the fridge as they do with freshly fed starter.
@@FatherRaphaelTube It just takes a little longer to bulk proof. If it doesn't work, all you've lost is flour and water. 😉 And you'll gain some knowledge and experience.
I made my starter from a package of San Francisco sourdough starter my step-daughter sent to me. To be honest, when I read the recipe for growing the starter, I was totally intimidated, so I tossed the package in the pantry for like 6 months. One day I decided to give it a try. Figured nothing ventured, nothing gained.🙄 As I recall, it took about 7 days to see it become a wonderful, living, bubbly starter. It was like a miracle. I have kept that starter alive for about 8 yrs. now. Occasionally I will add a little rye flour or whole wheat flour to give it a new boost. When you pealed back the starter from the bowl, that sound made me smile. Gluten is a wondrous thing. With no disparaging against those who have Celiac Disease, I feel like many have jumped on the bandwagon against glutton without understanding what it is. Thank you for an informative and thoughtful presentation.
In my country, Turkey, it is very popular to use crushed chickpeas or dried raisins at the very beginning. I cultivated my first starter, the truth, during the lockdown directly from organic whole rye and organic stone-ground whole wheat flour (50 gr each and 100 gr spring water, feeding is 50 gr starter that same 50+50 flour/100 water). I like the research behind your videos. Keep the cool stuff going, please!
I just tried this and it worked great! My grapes were not organic, so I made two separate batches, one with grapes and the other with organic dried figs. Both turned out exactly like the video. The fig batch ended up with a million little fig seeds in it, so I'm not proceeding with that one. But the non-organic grapes worked perfectly. I've never baked a thing, so thanks for the great tutorial, Nicole!
Mine is a sixty-year-old rye starter that I sourced from a small artisanal bakery in the Lake District in the UK. The discard makes the most wonderful blueberry pancakes, and the resulting bread, allowing the levain to develop for a little longer than usual, has a wonderful tangy flavour. I have also started to use 150g of the starter as a substitute for the 75g of flour I normally use in my Wholewheat, Spelt and Rye Soda Bread, which has added an extra mouthwatering characteristic to an already tasty loaf.
Thanks for the ultimate tip with the grapes/fruits. Unfortunately my grapes were to sour 😂 and it didn’t quite work out BUT a small piece of a really sweet pear worked absolutely perfectly. After a desperate year of trying to have my own starter I finally succeeded thanks to you! 😃🥳 Cheers!
Love your videos as always. Here in Italy we use "lievito madre" (mother yeast) that is very similar to your starter. Or is very common to use "biga" that is a much drier starter very common between italian bakers. :) Making your own bread is so rewarding. Such an amazing feeling. Love your videos and your narrative style
Yes. I would love to see a video on a chocolate starter. I purchased your first sourdough baking series and loved it. I'm looking forward to the next and I'm wondering if it's coming out. There's a lot just giving away for free on RUclips regarding sourdough, but the quality and experience that is behind your lessons, tutorials, and videos are worth the money.
Amber, super high-five back to you! Thanks for your generosity in supporting the channel and also for your kind feedback. It’s honestly so rewarding whenever I hear the course has been of value to one of my students, I really appreciate it. I don’t have a date on doing a chocolate bread video just… but we’ve just filmed a new 100% whole wheat course which we’re editing right now. So stay tuned.
Made my starter at the start of Covid. It lives on the counter and I feed it weekly or the day/night before I need it. In the mean time, I give it a peeled quartered russet potato to eat during the week and switch it out when they start getting small and shriveled looking. All I do is stir it every day or so. Its been fun to figure out all this bread making stuff and experimenting with new ideas for recipes. I don't like to use the scale and have been trying to explore more of a "feel" for the dough like what was done in times before scales and electronics when the sourdough was much more of a staple for every day life. I have got some good idea and recipes from Kent Rollins' channel. Thanks for the video.
This is my favorite video about sourdough starter. You told us things I have never heard before. I also loved all the info about what is going on in the process. Thank you!!
Hi Nicole , I just start my sour dough journey at the end of January. I am in the process of making a whole wheat sour dough starter I have completed my AP flour sour dough starter. I am looking to start baking this Family Day weekend. I will keep you post on my progress. Neville S Toronto ,ON
My first attempt at a started went "horribly" wrong. I only managed to feed it only once, and then forgot about it for 2-4 weeks in room temp. I was feeling sad about it and discarded the whole thing in defeat. Surprisingly, I think it took until the 4th week for it to start to "mold", up until then, it was just hooch, as I now recall! So, it was probably still "alive" and trying to preserve itself before the mold took over the population. I live near the equator, but thank God the temperature in my kitchen doesn't really get too hot and humid. Pretty resilient creatures. Thanks for sharing! ❤️
This recipe works 1000% This is the third time I try to make a starter, it hasn’t worked the first 2 times I used other recipes. the grape trick helped SO MUCH!!
I enjoy your videos. I'm late to the sourdough game, but have been enjoying it. My starter is 5 months old. Started with organic rye to get it going. Now is a mix of 30% WW and 70% Bread Flour. Very active. I bake once a week. Just pull out my starter from the fridge and feed the night before I bake. It's ready to go in the morning having tripled in volume. During these summer months, I feed with cooler water as it will peak in 5-6 hours otherwise when sitting ont he counter.
Ok, I've been watching this video for several months and finally started.. uh, a starter... Thanks for this video! I actually caught some microbes on day 2+ (day 2 was mon evening, I checked it on tues morning). Getting excited. Planning on having some homemade sourdough bread on the table for Thanksgiving. I'll update this comment with my results :). Update: End of day two my starter is VERY active.
Love your channel! So much great info about food and I learn every time I watch your channel. I learned a lot on the fig video... keep it up with the amazing content.
Just getting into sourdough and after getting a starter kit from KAF and liking it I decided to try my own. Your video was the most enjoyable and informative I've found on the tube.
This is probably the most informative info on sourdough starter I have seen, thank you! Also I have enjoyed all of your videos I've seen to date, keep them coming.
I was watching the video in thr middle of time when I asked you for rye flour but when I continue the video I found the answer , wow you cover everything.. you re great 👍
Great video. I had an interesting experience this week. I've started the bread making process after 3 years away from it. I tried making wild yeast leaven, but I somehow killed it with R/O water that had some added chemicals. So I started again, and used some of the crusted flour from my banneton basket from 3 years earlier. That started just exploded the next day and almost tripled in size in the first go. Pretty cool. I guess it was 'dehydrated' starter. :)
Soda Bread, banana bread, 9 seed bread, poppy seed bread, ginger bread. Love it. Just filled my nursery with baby spinach. Cant wait for the black Kale im growing this year.
I am really grateful for your videos. You are very knowledgeable and the detail is great. I froze my starter when we went to Tasmania and it has been sulking since! Your tips will help. Also your baking and proofing info is amazing. You are also a good advert for staying slim eating bread and waffles!
ive been feeding my starter barly rye einkorn and whole wheat daily for a year and its awesome, I really like the flavor, I make it a stiff starter now and it more than doubles. I would say I have a nice spectrum working together. not contradicting you but just saying what works for me
Once again... another outstanding video. I remember my Mema had a jar of starter on her counter and her monkeyball pull apart bread, covered in pecans and caramelized sugar... dear Lord was it good. Recently I saw someone make it with the canned dough. I made it and had to throw it away. Flavorless, bland and garbage were only some of the words that went through my head. A legit, old school, monkey ball pull apart recipe would be heaven. Keep doing good!
Oh man, your Mema's sourdough monkeyball bread sounds AMAZING. You're right - when you're used to a bread made with wild yeast, anything made with commercial least will just disappoint. So lovely to hear from you, Michael!
My first attempt at starter didn't take and I had to "start" over. I slay me. 😆 My 2nd attempt is going very well! I'd share a pic if I could. This weekend will be filled with monkey bread! YAY!!!
I'm currently 48 hours in to trying to make my own sourdough starter and my little yeast baby is a bit of an over achiever! A few bubbles at the 24 hr mark and an eruption of bubbles by 36 hrs. I am so thankful you described what a young starter smells like compared to a mature one. My starter looks the part but I would have likely thrown out my starter thinking it was no good based on it's smell. So thank you for that 😊
A CHOCOLATE starter??? I am SO intrigued! A friend only recently gifted me a cocoa pod, so I have been looking up how to ferment cocoa beans and make chocolate, but I am curious to know more about your chocolate starter for bread! Thanks for your vids.
Great video! has all the details we need, stays consistently interesting and - I like to use the term buoyant: breezy, and fun, but rich in information. It's all because you obviously love your subject, and love sharing your experience and knowledge.
@@gracieshepardtothemax1743 yea! Tap water usually has quite a few minerals/salts/possible metals that may kill the microbes in your flour. So use filtered water please :)
@@gracieshepardtothemax1743 according to Google nope. Filtered tap water or purified spring water (bottled) is good. Distilled water has too many of the key minerals taken out (think about opposite of unfiltered tap water) and will also kill most bacteria/yeast in your starter
@@emalinel thank you! I will look at getting a Brita or to start buy spring water. I’m in Canada so shouldn’t be hard at all! Cheers and happy Newish year!
I’m happy my bread machine has basic introductions. Because this was all French to me. I’m pretty sure I’ll never have a “starter”. But so lovely watching you be so dedicated to sour bread. A literal baby sitter for a starter? You’ve lost me.
I've had my starter for a couple years I never measure, but go by the consistency of the mixture and feed when I want I want to make bread. Make sure you either save that discard to make delicious fried breads, pancakes, etc., or put that into your compost.
My go-to starter was "started" on 11-7-2019. Initially, It consisted of 50 grams of bread flour, 50 grams of whole wheat flour, and 10 grams of Spelt flour, to which I added 10 organic Cumin seeds for extra wild yeast, and 100 grams of water.. Eventually, after several feedings, the cumin seeds were weeded out. Now, it is amazing.
I have cheated and used "Beer" instead of "Water" for the first 30 day's to jump start the Yeast and get a much stronger "Starter " going. It also makes a great tasting bread and hamburger buns, items like that. You can skip a feeding if you have to go out of town or other reason. It will work out to be around 3 beers and then you can change over to water. I have heard of people using a small amount of honey, or even sugar to also give it a little extra boost if it's been asleep for a little more than it should have been. Good luck and I hope you are having fun with your baking.
I started my sourdough starter around 3 years ago on my own! Sourdough bread isn't really a thing here in Costa Rica (not yet, at least), so I surfed the internet for a recipe. I used organic wheat flour from a very reputable brand which gave me no trouble, but it was hard to know if I had done it right until a few days passed. My starter smelled awful the first days (which you may have an idea why) and I regretted not using pineapple juice as I was suggested on a website to expedite the whole thing. I wonder if that's not common enough that you didn't mention it in your video. Now, on the other hand, I've never managed to get such a fluffy bread and thin crust like yours! I'm so envious right now. 😅 I'd love for a video on how to make a perfect loaf like that (I follow you on Instagram, but it's not quite the same watching just stories). By the way, thank you Nicole, and your team, for such high quality videos. Know we may not be a lot of people like with other channels, but we truly appreciate your dedication and the love you put into them.
Jonathan, I always look forward to hearing from you. I truly appreciate your feedback and support! Yes, I will shortly publish a video dedicated to making a sourdough loaf for beginners from start to finish, and another video that's more advanced. There are so many variables when it comes to making sourdough, and your challenges may nott have to do with your starter. I look forward to hearing what you think after I put out those tutorials!
love the video. very helpful. is there a written recipe ? by the time i go to the kitchen i forgot half of what i'm supposed to do. (getting old, lol). thank you for any help.
Hello Nicole, I really like your videos and this is a great one, I would like to know if the Chlore in my tape water can make sourdough starter or not? Thanks in advance.
I like your video on starter. I would like to add that the grapes you added contain yeast on the skin which makes grape juice into wine. You are mostly cultivating that yeast on your video. I started yeast from black grapes. It is 1.5 years old now.
Hi Nicole what an exhaustive information on a starter. You look lovely just like the grapes😁. I am not bread making person but I love your videos as you put effort into each one and wonderful presentation. Take care
@@TrueFoodTV Thanks to you. I love to learn so maybe in future I will try it. With our Indian dals and curries flat breads or Rotis are a daily affair 2-3 times a day.
I have experimented by myself too as my oven is broken and it took almost 3 months tp fixed it. I believe that there's almost a month that I just put it in the fridge without feeding and it still alive!
Hi Nicole! Could you share with us what flour you used? I’m on my attempt #3 at a starter (first one molded second one no activity lol) so I want to make sure I do it the best way possible! Thank you so much for this video, I’ll be trying the grapes :) love your content!!
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👉 *Unlock the secrets to making CONSISTENTLY great sourdough:* courses.truefood.tv/courses/make-great-sourdough
This sounds awesome But I dont know metrics and have no idea what a 100 grams even looks like. I have a triple beam scale at house- old school. It can weight grams ounces I believe. It was purchased for weighing precious metals in pieces and chips. Do you think it will work? But I'd feel much better using American measurements. Though I keep reading that for bread weigh is better than cups.
I would love to see a video on the chocolate starter and the sourdough waffles!
Me2
If I were going to give it a go, I would substituting cocoa powder for flour.
That would suite me as well, yum
if you want it for bread just add coco to the bread, I use it for my sour dough pumpernickel
Hi Have a look under ,ruclips.net/video/YZUKoPLGQZQ/видео.html
I got my sourdough from my great grandmother, and she's been taking care of her sourdough for 74 years. So yeah it lasts a long time if you care for it!
I made my own very active starter 4 years ago with whole wheat flour and water. I named her Alphina and feed her at least once a week, usually more. I've learned recently that she does not need to be fed immediately before making bread. My loaves proof and bake just as beautifully with cold starter from the fridge as they do with freshly fed starter.
I have been tempted to do the same but am a chicken. You just gave me courage to try.
@@FatherRaphaelTube It just takes a little longer to bulk proof. If it doesn't work, all you've lost is flour and water. 😉 And you'll gain some knowledge and experience.
Could you share with us your ratio that you feed your starter with every week?
@@LaoZi2023 I usually feed it at a ratio of 1:1:1, starter, flour and water.
@@nancyannesunboxings ok, thanks
I made my starter from a package of San Francisco sourdough starter my step-daughter sent to me. To be honest, when I read the recipe for growing the starter, I was totally intimidated, so I tossed the package in the pantry for like 6 months. One day I decided to give it a try. Figured nothing ventured, nothing gained.🙄 As I recall, it took about 7 days to see it become a wonderful, living, bubbly starter. It was like a miracle. I have kept that starter alive for about 8 yrs. now. Occasionally I will add a little rye flour or whole wheat flour to give it a new boost.
When you pealed back the starter from the bowl, that sound made me smile. Gluten is a wondrous thing. With no disparaging against those who have Celiac Disease, I feel like many have jumped on the bandwagon against glutton without understanding what it is. Thank you for an informative and thoughtful presentation.
In my country, Turkey, it is very popular to use crushed chickpeas or dried raisins at the very beginning. I cultivated my first starter, the truth, during the lockdown directly from organic whole rye and organic stone-ground whole wheat flour (50 gr each and 100 gr spring water, feeding is 50 gr starter that same 50+50 flour/100 water). I like the research behind your videos. Keep the cool stuff going, please!
I just tried this and it worked great! My grapes were not organic, so I made two separate batches, one with grapes and the other with organic dried figs. Both turned out exactly like the video. The fig batch ended up with a million little fig seeds in it, so I'm not proceeding with that one. But the non-organic grapes worked perfectly. I've never baked a thing, so thanks for the great tutorial, Nicole!
Firstly: I love your shirt
Secondly: I love the idea of having a sourdough starter as a family heirloom, that I can give to my great grandchildren!
PLEASE RECIPE FOR WAFFLES! They look insanely good, we have only tried sourdough pancakes which dont look nearly as good
I second that.
Hi Nicole,
The starter is like having a helpful pet in the kitchen.
Thanks for sharing your helpful tips.
I made my own starter starting by the inside of a pear almost 5 years ago, I took it out after a year from the refrigerator and it is still active!
Mine is a sixty-year-old rye starter that I sourced from a small artisanal bakery in the Lake District in the UK. The discard makes the most wonderful blueberry pancakes, and the resulting bread, allowing the levain to develop for a little longer than usual, has a wonderful tangy flavour. I have also started to use 150g of the starter as a substitute for the 75g of flour I normally use in my Wholewheat, Spelt and Rye Soda Bread, which has added an extra mouthwatering characteristic to an already tasty loaf.
i love nicole’s voice and style of hosting :) always so thorough and informative!
Thank you so much, Catherine!! xo
Thanks for the ultimate tip with the grapes/fruits. Unfortunately my grapes were to sour 😂 and it didn’t quite work out BUT a small piece of a really sweet pear worked absolutely perfectly. After a desperate year of trying to have my own starter I finally succeeded thanks to you! 😃🥳 Cheers!
Love your videos as always. Here in Italy we use "lievito madre" (mother yeast) that is very similar to your starter. Or is very common to use "biga" that is a much drier starter very common between italian bakers. :) Making your own bread is so rewarding. Such an amazing feeling. Love your videos and your narrative style
this was so straightforward and helpful! My starter is going strong already, can't wait to make my first loaf 🥖 (and some waffles?? 😁)
YESSSSSS!
I started mine about 10 days ago! I'm falling in love with sourdough starter recipes.
Yes. I would love to see a video on a chocolate starter. I purchased your first sourdough baking series and loved it. I'm looking forward to the next and I'm wondering if it's coming out. There's a lot just giving away for free on RUclips regarding sourdough, but the quality and experience that is behind your lessons, tutorials, and videos are worth the money.
Amber, super high-five back to you! Thanks for your generosity in supporting the channel and also for your kind feedback. It’s honestly so rewarding whenever I hear the course has been of value to one of my students, I really appreciate it. I don’t have a date on doing a chocolate bread video just… but we’ve just filmed a new 100% whole wheat course which we’re editing right now. So stay tuned.
Made my starter at the start of Covid. It lives on the counter and I feed it weekly or the day/night before I need it. In the mean time, I give it a peeled quartered russet potato to eat during the week and switch it out when they start getting small and shriveled looking. All I do is stir it every day or so. Its been fun to figure out all this bread making stuff and experimenting with new ideas for recipes. I don't like to use the scale and have been trying to explore more of a "feel" for the dough like what was done in times before scales and electronics when the sourdough was much more of a staple for every day life. I have got some good idea and recipes from Kent Rollins' channel. Thanks for the video.
I have been following Kent Rollins for many years and I don’t recall him making sourdough.
@@MichaelRei99 ruclips.net/video/t2gM3bpVOAg/видео.html he also has a bunch of recipes on RUclips
This is my favorite video about sourdough starter. You told us things I have never heard before. I also loved all the info about what is going on in the process. Thank you!!
Hi Nicole , I just start my sour dough journey at the end of January. I am in the process of making a whole wheat sour dough starter I have completed my AP flour sour dough starter. I am looking to start baking this Family Day weekend. I will keep you post on my progress. Neville S Toronto ,ON
You got this!!
Yes starter waffles! LOVE THIS VIDEO!
Starter waffles coming at you! So yum.
My first attempt at a started went "horribly" wrong. I only managed to feed it only once, and then forgot about it for 2-4 weeks in room temp.
I was feeling sad about it and discarded the whole thing in defeat.
Surprisingly, I think it took until the 4th week for it to start to "mold", up until then, it was just hooch, as I now recall! So, it was probably still "alive" and trying to preserve itself before the mold took over the population.
I live near the equator, but thank God the temperature in my kitchen doesn't really get too hot and humid. Pretty resilient creatures. Thanks for sharing! ❤️
Yes on the chocolate starter and every other thing you mentioned!!!! 🤩🤩🤩
This recipe works 1000%
This is the third time I try to make a starter, it hasn’t worked the first 2 times I used other recipes. the grape trick helped SO MUCH!!
I enjoy your videos. I'm late to the sourdough game, but have been enjoying it. My starter is 5 months old. Started with organic rye to get it going. Now is a mix of 30% WW and 70% Bread Flour. Very active. I bake once a week. Just pull out my starter from the fridge and feed the night before I bake. It's ready to go in the morning having tripled in volume. During these summer months, I feed with cooler water as it will peak in 5-6 hours otherwise when sitting ont he counter.
Sounds like you have a great rhythm going! 🙌
I'll always heard use a starter for bread but I never knew what it was. Very cool video. Thanks for making great content.
Thanks so much for watching!
Ok, I've been watching this video for several months and finally started.. uh, a starter... Thanks for this video! I actually caught some microbes on day 2+ (day 2 was mon evening, I checked it on tues morning). Getting excited. Planning on having some homemade sourdough bread on the table for Thanksgiving. I'll update this comment with my results :).
Update: End of day two my starter is VERY active.
Love your channel! So much great info about food and I learn every time I watch your channel. I learned a lot on the fig video... keep it up with the amazing content.
I'd love to see any kind of video you produce! I love watching your channel and learning new things!
I need that receipe! 😊 waaaaaffles! You the first who made so simple that i want to make my starter.
Yes, do it!!!
so excited about this!! i will share as much as possible everyone whould learn about this!
Just getting into sourdough and after getting a starter kit from KAF and liking it I decided to try my own. Your video was the most enjoyable and informative I've found on the tube.
I’m a longtime subscriber but I’m occasionally still surprised at the excellent content and presentation here. This is a fantastic channel!
This is probably the most informative info on sourdough starter I have seen, thank you! Also I have enjoyed all of your videos I've seen to date, keep them coming.
I was watching the video in thr middle of time when I asked you for rye flour but when I continue the video I found the answer , wow you cover everything.. you re great 👍
Great video.
I had an interesting experience this week. I've started the bread making process after 3 years away from it.
I tried making wild yeast leaven, but I somehow killed it with R/O water that had some added chemicals.
So I started again, and used some of the crusted flour from my banneton basket from 3 years earlier.
That started just exploded the next day and almost tripled in size in the first go. Pretty cool.
I guess it was 'dehydrated' starter. :)
Very Nice. Thank you for sharing. ! !
Thanks for watching!
Nicole, you are amazing. I have already learned a lot from you, and I just found you today.
Can’t wait to try this! And…I LOVE that wall behind you in the video!
The sourdough discard waffle video would be valuable.
Soda Bread, banana bread, 9 seed bread, poppy seed bread, ginger bread. Love it. Just filled my nursery with baby spinach. Cant wait for the black Kale im growing this year.
I am really grateful for your videos. You are very knowledgeable and the detail is great. I froze my starter when we went to Tasmania and it has been sulking since! Your tips will help. Also your baking and proofing info is amazing. You are also a good advert for staying slim eating bread and waffles!
Hello Nicole , about grape , the fine white powder on the grape is yeast , so other fruits don’t have it .
ive been feeding my starter barly rye einkorn and whole wheat daily for a year and its awesome, I really like the flavor, I make it a stiff starter now and it more than doubles. I would say I have a nice spectrum working together. not contradicting you but just saying what works for me
Once again... another outstanding video. I remember my Mema had a jar of starter on her counter and her monkeyball pull apart bread, covered in pecans and caramelized sugar... dear Lord was it good. Recently I saw someone make it with the canned dough. I made it and had to throw it away. Flavorless, bland and garbage were only some of the words that went through my head. A legit, old school, monkey ball pull apart recipe would be heaven. Keep doing good!
Oh man, your Mema's sourdough monkeyball bread sounds AMAZING. You're right - when you're used to a bread made with wild yeast, anything made with commercial least will just disappoint. So lovely to hear from you, Michael!
My first attempt at starter didn't take and I had to "start" over. I slay me. 😆 My 2nd attempt is going very well! I'd share a pic if I could. This weekend will be filled with monkey bread! YAY!!!
I'm currently 48 hours in to trying to make my own sourdough starter and my little yeast baby is a bit of an over achiever! A few bubbles at the 24 hr mark and an eruption of bubbles by 36 hrs. I am so thankful you described what a young starter smells like compared to a mature one. My starter looks the part but I would have likely thrown out my starter thinking it was no good based on it's smell. So thank you for that 😊
I would Love to learn the chocolate starter!!!! Sounds VERY INTERESTING!!!
I would love a video on sourdough waffles. The chocolate starter sounds intriguing also.
Coming soon!
A CHOCOLATE starter??? I am SO intrigued! A friend only recently gifted me a cocoa pod, so I have been looking up how to ferment cocoa beans and make chocolate, but I am curious to know more about your chocolate starter for bread! Thanks for your vids.
Hi Nicole, yes i would to see a sourdough waffles as well as a sourdough loaf.
Good to see you again after the Olive oil videos.
Hi, Sean! So glad you came back!
Thank you for the reply and encouragement. I will give it a try.
PLEASE ALL OF YOUR STARTERS!!! Really would like CHOCOLATE!!!!❤
Im excited for the chocolate starter!
hey nicole, i hope ur doing good. Thanks for the great content as always
Excitement! My starter is 3 years old. I would love to see chocolate as well as waffles! Are you kidding me all of the above! Please and thank you😁
You got it, Christy! Will do chocolate soon. Waffles is already live! Link at the end.
Great video! has all the details we need, stays consistently interesting and - I like to use the term buoyant: breezy, and fun, but rich in information. It's all because you obviously love your subject, and love sharing your experience and knowledge.
Hello, happy new year! I was waiting/hoping for this video for a long time now! Thank you!
very intrigued about the chocolate starter 😁😁😁
Will do it!
Thank you, dear!
Oh my gosh! Chocolate starter! Yes please 😍
.... and chocolate starter!! 🙌
Thank you for these videos. Very educational even after putting in so many hours in at work.
Thanks for this! I've failed twice and succeeded once at making sourdough starter. I'll give it another chance!
I’m wanting to try making a starter but feel discouraged. Is filtered water essential you think? Cheers!
@@gracieshepardtothemax1743 yea! Tap water usually has quite a few minerals/salts/possible metals that may kill the microbes in your flour. So use filtered water please :)
@@emalinel thank you! Would distilled water be ok?
@@gracieshepardtothemax1743 according to Google nope. Filtered tap water or purified spring water (bottled) is good. Distilled water has too many of the key minerals taken out (think about opposite of unfiltered tap water) and will also kill most bacteria/yeast in your starter
@@emalinel thank you! I will look at getting a Brita or to start buy spring water. I’m in Canada so shouldn’t be hard at all! Cheers and happy Newish year!
Yes this is what I definitely need to hear! I’ve always wanted to make sourdough bread! :) thank you so much 😊
You are so welcome!
@@TrueFoodTV ❤❤❤
Thank you for you videos
Yes please make a video about the chocolate starter and the waffles
Would love to see learn about the chocolate starter!
I’m happy my bread machine has basic introductions. Because this was all French to me. I’m pretty sure I’ll never have a “starter”. But so lovely watching you be so dedicated to sour bread. A literal baby sitter for a starter? You’ve lost me.
Hahahaha... Fair enough, Dwayne! I think of it like a pet. Only this pet make me delicious bread! ;)
Sourdough waffles? Yes please!!
Great information. Thank you! ❤
You are so welcome!
Thank you , now I know what happens when making the starter .
Would like to see the making of sour dough bread, please .
Thanks so much! I can’t wait! Love your wall. So cool.
Yes, I would like to see a video on making waffles with discarded starter. Thank you
I've had my starter for a couple years I never measure, but go by the consistency of the mixture and feed when I want I want to make bread.
Make sure you either save that discard to make delicious fried breads, pancakes, etc., or put that into your compost.
Chocolate starter? Uh, YES please!
Grapes naturally have yeast on their skins, so when you add grapes do your first starter, you're not only adding sugar you were adding yeast!
I had exactly the same thought. Then you develop yeast culture?
My go-to starter was "started" on 11-7-2019. Initially, It consisted of 50 grams of bread flour, 50 grams of whole wheat flour, and 10 grams of Spelt flour, to which I added 10 organic Cumin seeds for extra wild yeast, and 100 grams of water.. Eventually, after several feedings, the cumin seeds were weeded out. Now, it is amazing.
So cool! I love cumin seeds, and now I love them even more. Well done!
i dont know, but your video make me feel relax
yes to all the videos mentioned.
I have cheated and used "Beer" instead of "Water" for the first 30 day's to jump start the Yeast and get a much stronger "Starter " going. It also makes a great tasting bread and hamburger buns, items like that. You can skip a feeding if you have to go out of town or other reason. It will work out to be around 3 beers and then you can change over to water. I have heard of people using a small amount of honey, or even sugar to also give it a little extra boost if it's been asleep for a little more than it should have been. Good luck and I hope you are having fun with your baking.
i definitely want to see the chocolate starter❤️❤️
I started my sourdough starter around 3 years ago on my own! Sourdough bread isn't really a thing here in Costa Rica (not yet, at least), so I surfed the internet for a recipe. I used organic wheat flour from a very reputable brand which gave me no trouble, but it was hard to know if I had done it right until a few days passed.
My starter smelled awful the first days (which you may have an idea why) and I regretted not using pineapple juice as I was suggested on a website to expedite the whole thing. I wonder if that's not common enough that you didn't mention it in your video.
Now, on the other hand, I've never managed to get such a fluffy bread and thin crust like yours! I'm so envious right now. 😅 I'd love for a video on how to make a perfect loaf like that (I follow you on Instagram, but it's not quite the same watching just stories).
By the way, thank you Nicole, and your team, for such high quality videos. Know we may not be a lot of people like with other channels, but we truly appreciate your dedication and the love you put into them.
Jonathan, I always look forward to hearing from you. I truly appreciate your feedback and support! Yes, I will shortly publish a video dedicated to making a sourdough loaf for beginners from start to finish, and another video that's more advanced. There are so many variables when it comes to making sourdough, and your challenges may nott have to do with your starter. I look forward to hearing what you think after I put out those tutorials!
Amazing way to share your experience thanks for that !
You are super knowledgeable and professional love watching your videos
I'm so thankful for this video!!!!
Very interesting and beautiful video 👌
love the video. very helpful. is there a written recipe ? by the time i go to the kitchen i forgot half of what i'm supposed to do. (getting old, lol). thank you for any help.
Hi Nicole good to see you, a lot of greetings from Serbia !
good stuff thank you
You are amazing! Thank you so much for the tips in making sourdough! 😘😘😘
You have a really nice home
Would love to view your chocolate starter! Love your videos!
Waffles recipe please! I enjoyed this video a lot. It was super informative and pretty easy to follow! Love your channel!
Thank you so much!
Hello Nicole, I really like your videos and this is a great one, I would like to know if the Chlore in my tape water can make sourdough starter or not? Thanks in advance.
I like your video on starter. I would like to add that the grapes you added contain yeast on the skin which makes grape juice into wine. You are mostly cultivating that yeast on your video. I started yeast from black grapes. It is 1.5 years old now.
Good to clarify that!!
Super good vid!
Hi Nicole what an exhaustive information on a starter. You look lovely just like the grapes😁. I am not bread making person but I love your videos as you put effort into each one and wonderful presentation. Take care
I'm so grateful you watched anyway! All the best to you!
@@TrueFoodTV Thanks to you. I love to learn so maybe in future I will try it. With our Indian dals and curries flat breads or Rotis are a daily affair 2-3 times a day.
I have experimented by myself too as my oven is broken and it took almost 3 months tp fixed it. I believe that there's almost a month that I just put it in the fridge without feeding and it still alive!
Very interesting
Yes to the chocolate starter!
Hi Nicole! Could you share with us what flour you used? I’m on my attempt #3 at a starter (first one molded second one no activity lol) so I want to make sure I do it the best way possible! Thank you so much for this video, I’ll be trying the grapes :) love your content!!