Where in the world did you acquire such extensive and insightful knowledge about natural leaven? Are you formally trained? Is your husband a chef? If you are not a cookbook author, I implore you to consider becoming one. I avoided sourdough baking for many years because there were no comprehensive, coherent and uncontradicting texts that adequately demonstrated the process. Your video would have saved me YEARS of frustration and disappointment. I am so thankful you are making these videos! The value of the service you are providing to anyone new to breadmaking is incalculable. There is simply no other resource available that is this well produced, explained and illustrated. Deepest respects for your talent and efforts! (The BEASTIES...oh my God...that's priceless!)👍👍👍👍
You really know how to put a smile on my face!! Thanks Stephen! I wanted to put out there what I would have wanted back when I was just starting out. Regarding your question - I am actually a scientist - I received my PhD in biology from Northwestern University in Chicago back in 2014. The science of fermentation, and the close observation and monitoring, running experiments, etc with sourdough really appeals to me :) If you've ever heard of Antonie van Leeuwenhoek - the inventor of the microscope - I've always enjoyed how he described what he saw when he put rain water under his microscope: "wee beasties" little animals, swimming around. This always just stuck with me - lol! Thanks again for all your support and encouragement :)
@@FullProofBaking After watching your videos and reading some of your Instagram posts I was convinced you at least had a laboratory background. Who else would use the term Aliquot jar. Thank you so much for your methodical approach to sourdough. I have learned a lot from your approach. I made my first starter in December and baked my first loaves a couple days after Christmas following Teresa Greenway's videos. Being an engineer, I wanted to understand and control the process to my advantage. Your experiments have saved me a lot of trial and error. I was having trouble knowing where my fermentation was at by looking at the blob in a bowl, so I have taken up using the Aliquot jar. Your videos and Trevor J Wilson's videos and instagram posts have really helped me get a better handle on working with wet doughs, and building strength and structure. You make some of the most beautiful loaves I have ever seen, both crust and crumb. Thanks again.
@@FullProofBaking What? I thought Professor Proton invented the microscope! 😄 So you are a Biologist! Very impressive! No wonder you speak with such casual confidence about the ways of the beasties and their gluttony! I am following your procedures for strengthening my starter and already I have a deeper understanding of growth rates, consistency, and the significance and variability of aromas it produces. You provide a clarity into natural leaven that is akin to having an ancient, obscure text translated into one's native tongue. I am very grateful to you for making clear what has always eluded me. Thank you Dr. Kristen! 👍👍👍👍🍞🍞🍞🍞
@@sweatybrau7256 Haha - love that aliquot jar :) I totally understand the urge to want to delve deeper into the why of how sourdough works... I think a lot of science-minded people are driven towards the craft. So glad the videos can be helpful to you. Happy baking and experimenting!
I’m very grateful to Chef Rachida for providing the link to your videos. Thank you for not adding music. Your explanation is SO clear, your voice perfect in speed and expression, the filming clear and intelligent. Wow!
The perfect video for making an excellent sourdough starter with less waste. You have such a natural and detailed way of explaining each step-by-step procedure in which makes for a very easy and pleasurable lesson experience. Thank you for all your time and effort producing this and all of your other excellent videos!
I have watched dozens of videos about sourdough starters and bread, and yours are by far the clearest to understand. It's like all knowledge puzzle pieces about sourdough are finally coming together in my head. But for the life of me I can't get a starter going. I have started my fourth starter - the previous three using other methods and (larger) amounts, the fourth and current using exactly your method - and I am on day 8. Lots of rise after the first 48 hours but since then nothing is happening except some (not entirely unpleasant) sour/nutty/floury smell. No bubbling, no rising... I threw the first three away (which I sort of regret) and I'll keep going with 'yours', but it is frustrating.
I am at day 4 with my starter. It is doing great so far. Thx God I found your video. Tried to make a starter twice last year and failed both times. Watched 100's of videos on sourdough starter and they just made me more and more confused. You explained all "why's and how's. Thank you so so much.
I am a newbie, and I have watched many videos. So many bakers and so many different ways of feeding the starter; it is so confusing. But you answered the why. I finally have an understanding behind the science. I'll now understand my starter's needs. Thank you!
Thank u soooo much for this video !! 1) the minimal waste method youve mastered is jus sooo *chefs kiss* i became so lackadasical wit my own starter due to using 1/2cup flour 2x day, it just felt so wasteful & overwhelming i jus flat out abandoned my starter altogether !! 2) ur summary slides before the vids r SOOO helpful ! I take my own personal notes when i watch sourdough starter vids & ur slides r the perfect summary of the vid & help me out a lot !! Thank u & love ur vids !!
Wow. Wow wow. Love this video. It should be the definitive guide to starting starters. So detailed and clear. Cannot overstate how spot on this is. I have been trying for more than a decade to make a great sourdough bread, and now realize (because of your excellent lesson) that my failures have largely been a function of weak “beasties”. I will be watching your other stuff ASAP. Thanks for sharing!
Haha - thank you so much for the great feedback. I'm very happy if this can be helpful to new bakers. Good luck to you and your beasties, and happy baking!
You are an absolute gem of a find. I hv watched so many videos, hv started baking, making lots of mistakes, getting confused over & over again and then I found you dear lady. Your instructions are so crystal clear. I vant wait to follow your method. Soon, I promise. Need to find a solution for reverse proofing. I hv been keeping my starter & dough in my bedroom w airconditioning running 24/7. I live in Malaysia. It's hot & balmy most days. If I leave my starter in the kitchen, it fully ferments in less than 3 hours. All the funny baking prblms. Too hot, too cold, too humid, too dry. Haha. But I love sourdough bread. And I will learn to make the perfect bread. Thank you for being such a great teacher. 💓🙂
Thanks so much Sheri for your very kind feedback! I'm happy to help and share the things I've learned over the years :) Have you tried using a stiffer starter to help strengthen, slow down, and prolong the peak of your starter? I like to recommend feeds of the ratio 2:3 (about 66% hydration)... I wonder if this would help you go longer between feeds!
@@FullProofBaking Thank you so much for replying. I hv tried a stiffer starter. I still get mould after several hours unless I bring it to an aircon room. I think it's probably the humidity here. I will try using a cooler box with ice bricks. Hv to find a good sized one to proof my dough in there as well. Loving ur videos! 🙂
From every books and RUclips I have seen; I like yours the best, but I need to do it to see if any result. I have waisted so much flour, dough and not good bread but I'm so stubborned. Thank you for giving us so much infos.
Hello Full Proof Baking! I'm brazilian. For a long time I have been searching the internet for a serious advisor in the field of fermentation using flour. There is a big difference in the nature of the flour here in Brazil, however, with only application of its folding techniques I have achieved excellent results. There are many here who take advantage of superficial knowledge on the subject and launch courses that start from nothing and go nowhere. I have seen that you are a reliable professional, I will follow you, even if you have to keep translating your experiments !!! KKKk
You have been a pleasant come up in the baking community.. Your commentary is so clear and concise I'm surprised your first videos were silent! You sound like a professional!
I'm very happy to hear all this great feedback! Yes, turns out adding the commentary is easier than posting each individual caption - haha. Thanks so much for your support and encouragement :)
Wow you’re so amazing!!! I felt like I had learned something very special about making a great sourdough starter. I appreciate your time in explaining step by step and I am looking forward to make my own French breads.
Thanks! I already had a very weak starter after my vacation (basically 0 rise using your 30% Rye/Bread flour - altho i used a high protein APF ~11.7%). I was unsure when to feed it when there's no rise but you described it well. Once it became runny. So I did that basically every 12 hrs with 1:1:1 and now it rises beautifully at ~2.5x with 1:2:2 feeds. Thank you very much
I was going to ask the same question. I'm on day 5 with my 1:1:1 feeding and no rise so far, but the smell is very much there. I'll keep going and see what happens I guess.
Much better info than elsewhere, however after little activity for several days, I read elsewhere the white powder on the trunks of Aspen trees in spring is mostly yeast. I touched a nearby Aspen, and sure enough, my hands were covered in white. I dusted a bit in, and the next day it took off. Just did my first bake. Not beautiful, but far better than I'd expected.
It’s a textbook and greatest tutorial! I guess you are a science student when I watch you change the flours ratio (20:00) :) Thank you for sharing your knowledge!
Edit: After failing twice, my third starter is finally done 😅 my second starter is also following this method but i messed up on day 14 (yes the last day) 🤦♀️ the different is i decided to keep the mixing flour stay 30% rye. But sadly it’s not that success on the first baking, will try again next week. Thank you so much, Kristen. Even you’re no longer continuing the youtube post but this channel has been very helpful so i subs anyway as a guide :)
To echo the sentiments of the other commenters: wow, this tutorial is so helpful! Your detailed approach is exactly what I was hoping for. I was getting so frustrated with understanding the starter process but not wanting to throw in the towel because the payoff is so tasty. Subscribed! And thank you!
What a wonderful video. Thank you so much. I've started making starters just this week. Had no idea what real sourdough bread making was about olny a few days ago. Thanks to videos like yours, I've started an amazing new journey learning to make my own yeast for baking. So simple, yet beautifully complex natural process. I'm on day 2 for my first starter. Got a triple volume increase with King Arthur organic wheat flour. Started another jar with Arrowhead organic rye tonight. So exciting! Thank you again!
Thank you soooooo much for this guide. Hands down best in RUclips. I'm using unbleached whole wheat flour. I dont get Rye flour in my country. On my 2nd day itself I got a huge increase and very sticky. But am faithfully following your guide. Transfer in new jar. Will feed tomorrow - Day 3. Will update this thread with further observations every day! Thank you once again Sister 🙏🏼
Day 3 Okay Day 3 update. Just started the feeding regimen. 30g flour and water and 30g starter. Nothing major to report ----------------------------------------------------------- Day 4 There was around 30% growth observed, but i did not get any 'stinky' off putting smell as mentioned by the lady. Very sour smells. Also it was runny like shown in video. Only 16 grams of everything 1-1-1 ratio. ****** Evening Update ****** Amazing growth! 3x rise! The smell was not 'stinky' at all as mentioned by the lady. It smelled like alcohol. Very sour smells. Its still runny and i can listen to the sounds when i stir them! I again fed - 16 grams of everything 1-1-1 ratio. Lets see how day 5 turns out!
Day 5 Lot of growth on morning of Day 5. Alcohol smells and was runny. But not as much as seen in video. Again fed 15 grams of everything in 1-1-1 ratio. ***** Evening Update ***** No major growth suddenly. I could only see around 10% growth this evening and the smell has begun to be off putting. Strong Alcohol smells. This time fed 16 grams of flour, water and starter and as the lady suggested, i changed the jar. Lets see what day 6 shows us!
Day 6 Less growth this morning of Day 6. The smell was more milder. Not strong Alcohol smells like yesterday. It was not that runny as before. Again fed 15 grams of everything in 1-1-1 ratio. ***** Evening Update ***** No major growth suddenly. I could only see around 20% growth this evening. This time fed 15 grams of flour, water and starter and as the lady suggested. Lets see what day 7 shows us!
Day 7 So new week! The smell is more milder and we are getting sour notes. Also i have noticed the starter is getting very strong. Its hard to take if off my spoon. Again fed 15 grams of everything in 1-1-1 ratio. ***** Evening Update ***** I saw 2x growth. Again the starter is very strong and thick. Its not longer has the runny consistency. As usual, i fed 15 grams of everything in 1-1-1 ratio. Yaay Day 8, i will start to collect the starter and freeze it, save it to make sourdough crackers!
Day 8 So time to start collecting the starter and freezing it. This morning the smell is lightly sweet and we are getting sour notes. Very strong starter. Again fed 15 grams of everything in 1-1-1 ratio. ***** Evening Update ***** I saw almost 3x growth. Maybe 2.9x, which is fantastic! Sweetish smell. Maybe i can use this starter to bake the bread, as i got 3X rise. But then i will follow maam's guide and finish the 14 day prep! Again the starter is very strong and thick. As usual, i fed 15 grams of everything in 1-1-1 ratio.
My starter get 2.5x at the day 7, it grew so fast, it dont know what happened. Your process is one of the best I have seen. I think I did little different. I add 30g until the day 6, and after I low to 20g feed, but it isn't ready at the day 7, look like it need more consistency, it reach the pic very fast and fall.
In warmer climates or environment, where the kitchen is normally at 28C on a cool overcast day or 29C to 30C on a sunny day, the usual 4 days development can only take place overnight. The 14 to 15days process can be done in 4 days time. Only using bread flour or strong flour and water but I did not discard anything until it reaches the 4th day where it is ready to use. The discarded part is what I use for the pancake. So it's a no waste method and yes the result is far better in terms of taste, flavor and structure than using any commercial yeast. When it is ready, it will grow faster, three to four times its volume in an hour. I will never buy commercial yeast again, I find it very inferior after the experience of having sourdough. Thank you for the detailed steps that it provided me the important information what to expect.
I am so glad I found you!! I watched so many videos last few weeks and you are the best one! I wish I saw you when I started my starter... but hopefully my starter can finish strong 💪 Thank you soo much. I appreciate it 😊💕
Thank you soooo much. Appreciate all the work and effort you put into your videos and sharing your wealth of information for all of us to benefit. I'm now inspired to reattempt to make sourdough after giving up after much frustration. Thank you again for sharing.
An excellent starter tutorial, this is the first in a short list of videos I am showing to my 12-year-old grand nieces before we start doing some serious bread baking (I lured them in with a nice boule and planted the idea they could bake their own just yesterday). I read your reply to Stephen Lutz, and it reminded me that I read "Microbe Hunters" [1926] by Paul De Kruif like a novel when I was 15 years old [70 now] having just gotten a very basic microscope for Christmas, and upon reading of van Leeuwenhoek's "wee beasties" promptly began thinking of my sourdough starter as 'battered beasties' [which crock of I had swiped from my older brother when he lost interest in it] . Love the time-lapse segments! Also, you might consider a video on your weekend 'frozen discard' pancakes.
Yesss - that's the book! I read that book while in high school... a truly great read and it's always stuck with me. I will consider a video on discard recipes - though many can be found on King Arthur's website. Thanks for the wonderful feedback - happy reading and happy baking!
Omg 😮 I love your video now.. I’m new here and your technique and procedure help me to understand more. I’m a housewife and I love cooking and baking. I always watching in you tube and check which blogger are so helpful for me. And you are the best teacher 👩🏫 here. My sourdough starter is in day 3 now. Thank you 🙏 ❤️
I've tried making a starter so many times and have never been able to succeed. I'm hoping that your video and pdf (thank you) will help me achieve success this time.
Thanks so much for the wonderful tutorial! Never had much success with starters until I chanced upon your videos 💕 I used 100% bread flour and it turns out really great! Can’t wait to bake, on the 10th day today!
@@pawwy89 I'm on Day 7, still doing 1:1:1 feeds, it looks like its raising and collapsing towards the end of 12h. I'll just keep on going for now. How is your one doing? :)
I am currently watching this amazing video, while I am making (canning) strawberry Jam with hot pepper flakes & Ginger. I am doing a lot of fermenting lately - Sauerkraut, tomatoes in one jar, Cauliflower in another. I have always lived like this - but sourdough is my most favorite bread - Corn Bread is second ... Did I tell you I Love This Video - - you should do other videos too ... making making marmalade - Orange with Ginger & spice .. LoL
thank you so much for this learning experience. I'm just starting this journey and your instruction is awesome, especially watching the comparisons of rise of different feed ratios. Cheers!
Ive had it for years. Just add 50/50 daily to glass, stir. Kitchen towel on top. It's crazy easy. Folks been doing it for thousands of years. Its difficult to kill, honestly. Just feed daily, or fridge/freezer.
@@Chronic0Lab I never do that to mine, but you can put in fridge, feed once a week.gotta let it sit out to eat the yeast for a couple hours weekly. Easy. www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe
I’ve been making sourdough for a year now, but no success, my loaves don’t rise up, now I see it’s because the starter maintenance, so with your instructions I’ll go back to zero, making a new starter. Thank you so much for this video you’re a wonderful teacher even I could understand everything, and thank you for the pdf too, I already downloaded it
Thank you for this very encouraging comment! You can definitely start from scratch, or you could maybe take your old starter and begin a different feed schedule - you could follow the tips in my How To Fully Activate Your Starter video! 🤗❤️
Good video. I have just found you. I have a starter that can hardly double its volume. Now I have a clue of why it is happening. Thanks for the explanations. Subscribed.
wow this is amazing video!!! I've been wanting to try this but I heard sourdough baking is so much work and I couldn't find much information like detail as yours! You really made me want to try! Thank you so much for your all the work to share this. So helpful~
My first starter years ago was made in much the same way, just using a 50% whole wheat, 50% all purpose mix. Same idea though! Keep warm, try to feed at "peak" :)
Hi Kristen! Your method is like an experiment that is very clearly explained. Can you give your recipe for sourdough starter that focuses only on what should be done to get the starter to peak and stay at peak in a shorter period?
Hi I think I followed the wrong ratio as I watched your other video and you proposed, for 28 Degree Celcius above, Day 1 (1:3:3), Day 2 (1:8:8) and Day 3 onwards (1:10:10), with three feedings per day at 7am, 2pm and 9pm... which I have followed this is the Day 6, with not very active activity with the starter. So starting the next feed, should I go back to 1:2:2 as shown in this video?
Hi, thank you so much for the informative video. Just one question- what if I do not have a cheese cloth at hand? Could I have the lid on lightly screwed on?
Got two sourdough starters going. Had some older sourdough in my fridge and didn't feed for several months, thought that will be done and dead, opened it up and it smelt like beer, and in my opinion that seemed pretty good, considering its neglect. So okay, used a little of that, started a new batch, thought "yeah it won't work" but it's working. And because I thought it'd fail, I started another one using honey, (on the same day), instead of my other sourdough from the fridge. Now they're both working, and I'm wondering what I've started. Servitude to Sour Dough, I think :-) My real issue is keeping to the feeding program really. I'm okay for about five days or so, then...something else looks shiny...
Very welcome! The amount you'll want to feed your starter is going to be dependent on a few things: the activity of the culture (how fast it is capable of rising), the flour mix you are using, and the temperature of the culture. All things held equal (an active starter, a warm room temp, and a given flour mix), you'll need to alter your ratio feed depending on when you can feed the culture next (*always try to feed right about when it peaks, not too much before or after). So, for instance a culture fed 1:1:1 will rise very quickly compared to one fed 1:10:10 (because it is diluted out more). Generally, I feed two times during the day 1:2:2 or 1:3:3 (keep at ~78degF), and this results in the sourdough culture peaking around 6-8 hours later. Overnight, when longer stretches of time are required, I'll feed at a higher ratio (1:5:5 or up to 1:10:10) depending on the room temp and when I can feed or use it next. Hope this clarifies!
Very welcome! These ratios are how you are feeding your starter. Generally it is a ratio of starter:flour:water. So for 1:2:2, for instance, you'd take 1 part starter, and add 2 parts flour and 2 parts water by weight (~10g starter + 20g flour + 20g water). Hope this clarifies!
Hi Kristen ✨ I have followed your steps and my mixture is in day 3 and it should be rise. By now but it’s still in the same level and a tiny layer of water above it .. i am not sure what mistake I did
thank you for a very comprehensive video. However, your pdf document is not available. Only an image appears when I clicked on the link below. Could you check on that? Thanks.
This is the best video I've seen on how to make a starter. Thank you! I had a lovely active starter by following your instructions, but when I changed from 30% to 10% rye mix, it really stopped growing. I have persevered with feeding but it just isn't responding. I am in the UK and I wonder if the small amount of calcium carbonate that is added to all UK white flour by law could be reducing the acidity and causing the problem. Has anyone else had this problem when changing the ratio of rye? Any suggestions?
Yes! I have this exact same problem. My starter was doing great with the higher rye mix and when I switched to the lower 10% mixture it she slowed to almost no growth. I am on the morning of day 14 and I am wondering what happened.
Normally it takes a few days to readjust to the new flour feed... however in your case I'd just go back to the 30% if you don't mind using more rye in your flour mix! Mine made the switch easily here, but sometimes it just doesn't work out. One of those mentalities - if it's not broke, don't fix it! :)
Normally it takes a few days to readjust to the new flour feed... however in your case I'd just go back to the 30% if you don't mind using more rye in your flour mix! One of those mentalities - if it's not broke, don't fix it! :)
Yep I had the same issue. I don't really understand it. I was using Rye/APF 30% ratio and added Bread flour to get it to 10% Rye (Rest APF/bread flour) but it didn't like it at all. There was ~20% rise on the first feed then 0% on the next feeds. Literally 0 yeast activity, no bubbles or anything. I went back to the 30% Rye/APF (no bread flour) and it fully recovered in ~2 feeds. I've been trying to find more insight on this because I imagine the same thing will happen if there is a different flour in the dough I'm using for bread but haven't been able to find a good answer. I used the bread flour with store bought yeast and it worked fine, but those are super yeasts so who knows if its something weird about the bread flour. I will have to try an experiment with another bag of bread flour I suppose
You began freezing your discards starting on Day 8. Are you going to do a video on freezing and then using what you are freezing? BTW you are awesome! You got me interested in doing this again after quitting for a year because I was wasting so much flour. Thank you!
So great to hear this feedback! Yes, I have very little discard - but generally build up enough to make some pancakes for my family on weekends. Here are some great ways to use the discard: gumroad.com/fullproofbaking (see the pancake recipe - it's my very favorite!) www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes
What feeding ratio do you use when storing the starter in the fridge? Would you store it in the fridge immediately after discarding and feeding or wait until the starter doubles?
I really love your video it’s very explicite as I have been watching some others that are not that simple to understand ! So thank you!! I have a question though from day 3 to day 9 you weigh just a portion of your starter but what do you do with the exces starter ? You said that you store it from day 10 which is great but before that can you store it as well to use it later?
I always collect my starter discard so I do not waste any of the excess. I store in the freezer, then after I get about 1 cup discard collected, I'll thaw overnight in the fridge and use in a sourdough discard recipe. There are plenty of thes you can find online... I've assembled my favorite four recipes and posted them here on RUclips... I'll grab the Playlist link for you: ruclips.net/video/FwunAePCFe4/видео.html
Absolutely amazon thank you. Have done mine and on day 9 but for some reason it smells alcoholic though. I am feeding it twice a day at 1:2:2. Not sure how to solve this problem? Any ideas please?
Love your voice and insta! I am on day 6 of Maruizio’s starter and am super discouraged. following his instructions to the letter. Also using the same flour you are in this video. Day one and two were explosive and very active. Since then...No rise and fall, hardly any bubbles. I am monitoring the temp closely, and adjusting. Using bottled water. No clue why things are seemingly failing. Should I stick it out? I am about to start over with your tutorial because I am discarding SO much. Saving it in the fridge, however terribly disheartening. Appreciate your channel and tutorials. OH and the interview you did with The Bread Code was so fun!
Hi, thank you very much for ur clear guidance that help me much as i failed for 2 times using other method. i m in my 10 days now and with ur detail direction my starter is looking so good and healthy. My question is when we r at day 14, do we need to wait untill the starter pick for 3x and put at refrigerator or just put at refrigerator directly and no need to wait for increasing after last feeding?
Hey, Ms. FPB! Wow. Yet another great video. I was given my starter and have been using it since, but I think I'll try your method to start my own. Also, can you please tell us where you got your spatula from? I like the one piece and sturdy design. Keep up the great work!
Thank you so much for your comment - It was so fun making my own starter years ago - very fulfilling experience doing it all yourself :) Oh, and yes I love these spatulas! They're here on Amazon: smile.amazon.com/gp/product/B01DLHA9OA Happy baking to you!
Hi, thank you for putting this video on RUclips! 🙌 I wonder if you could give me some advice. I am culturing sourdough starter right now, it’s 12th day and feeding twice/day with 1:1:1 ratio because it took quite a few days for the starter to start bubble. Now it does grow after feeding but it’s always double in size, never goes beyond that and collapses before 12 hrs. The room temperature is not that high, around 19-21c. I feed strong white:wholemeal flower (70:30). I am wondering this is because of the room temp Or I should try increasing feed amount, e.g. 1:2:2? Any advice will be appreciated🙏✨
Hi there. I found your video after watching many videos on sourdough starter. I applaud you for educating public in making bread. It is the best instruction I have seen. Thank you for that. I want to make the starter from kefir as I make it almost everyday. I found your video after I started it just a day ago. Can I use kefir each time instead of water? Is there anything I should know on this. Thank you for your time.
Hey thanks for the feedback! Much appreciated. I must say I've never made a sourdough starter using kefir - what an interesting idea! I know there are groups on Facebook that use various fruit waters, etc to create starters for bread. Maybe try there!
Thank you for your reply. I have been using kefir only for the starter and it’s been a month. Yet, it increased 220% the max. And it became sluggish for the last week, 2 times increase in volume with 2 feedings with 1:9:9 or 1:10:10. I had to switch to 2/day feeding schedule out of necessity. My starter is quite stiff. Maybe it is because kefir is thicker than water. I add 2 grams more of kefir as it is more thicker than water, and 2 grams of less flour. Would it be Ok? I didn’t get that much increase in volume if I use small proportion that is anything below 1:5:5. I don’t know why.
@@boldbaljmaa2660 Many people use stiff starters - they can be great especially if you can only feed 2 times per day. I'm not sure about the kefir starter - whether you can opt to use water at this point as the microbes should be more stable in the culture. Check on those Facebook pages, I'm sure they can be a great resource for this kind of starter :)
Very detailed . I was looking for this . I tried multiple time and ended up moldy . I found answer for all mistakes. What is the best place to keep in the kitchen . Also I don’t have filter at home , any other option than bottled water ? Also always do I need to loose close the lid till 14 th day ?
can the stater be used arter 14 days, or stili needs to be fed? i reached my 13 days feeding, seems its not ready, bk it books watery. Its my first SD experience, would appreciate your advice. The
This is amazing explanation. Can you share an explanation about what makes the bad or good smell ? And how can we control it in the starter and in the bread making process ?
There are many different kinds of bacteria and yeasts that get going in a new starter, and some of them make some really unpleasant odors. They have various functions. Some bacteria break down the starches into sugar and others turn it into different materials. What you’re going for is more lactic acid bacteria. Lactic acid kills off the bad bacteria and they come to dominate the mix. They’re what give the sour flavor. The yeasts also use the sugar and they produce most of the actual gas that gives the rise.
once the starter matured, shall I do the feeding before placing it in the fridge or directly into the fridge? my starter is rather runny and sour. what shall i do to build a thick starter?
Thank you for your video! After 2 previous failures in obtaining a starter with different methods, I am on the 5th day trying yours. I have not run into what you describe on day 4 and 5: my mix is not very runny, it does not smell bad, it is doubling in less than 12h. Is it possible that I have skipped those 2-3 days and going straight into day 7-8? I’m worried it is not developing all the necessary microorganisms. I’ll keep going since the ratio is still 1:1:1, but would like your input if possible about moving into a higher feeding ratio soon. Thanks in advance.
Every starter is different - sounds like you got a lovely starter much faster than I did! Do exactly as you say - just skip ahead and feed as needed, about 2 times daily if you can around 1:1:1 until you notice it needs heftier feeds to get through to the next 12 hour time point. Then start increasing your feed ratio to 1:2:2 and so on until it is just peaking when you can feed it next :)
I followed these instructions perfectly and kept it going for 2 months and my stater was just not rising .. I don’t know what I’m doing wrong. Starting a new one today with a different method and let’s see how it goes *fingers crossed*
Hi. I've been watching your videos and have gleaned great information. Thank you. Question for you: I've been making sourdough bread for a little over a year now, however, most videos I watch, mention a warm environment/home for the starter and bread process. We keep our home around 65 degrees year round and I'm thinking this is making a difference in my process.....seems to be much longer. Would you happen to have any information on homes that have a lower temp and processing times? Much appreciated!
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Where in the world did you acquire such extensive and insightful knowledge about natural leaven? Are you formally trained? Is your husband a chef? If you are not a cookbook author, I implore you to consider becoming one. I avoided sourdough baking for many years because there were no comprehensive, coherent and uncontradicting texts that adequately demonstrated the process. Your video would have saved me YEARS of frustration and disappointment. I am so thankful you are making these videos! The value of the service you are providing to anyone new to breadmaking is incalculable. There is simply no other resource available that is this well produced, explained and illustrated. Deepest respects for your talent and efforts! (The BEASTIES...oh my God...that's priceless!)👍👍👍👍
You really know how to put a smile on my face!! Thanks Stephen! I wanted to put out there what I would have wanted back when I was just starting out. Regarding your question - I am actually a scientist - I received my PhD in biology from Northwestern University in Chicago back in 2014. The science of fermentation, and the close observation and monitoring, running experiments, etc with sourdough really appeals to me :) If you've ever heard of Antonie van Leeuwenhoek - the inventor of the microscope - I've always enjoyed how he described what he saw when he put rain water under his microscope: "wee beasties" little animals, swimming around. This always just stuck with me - lol! Thanks again for all your support and encouragement :)
@@FullProofBaking After watching your videos and reading some of your Instagram posts I was convinced you at least had a laboratory background. Who else would use the term Aliquot jar. Thank you so much for your methodical approach to sourdough. I have learned a lot from your approach. I made my first starter in December and baked my first loaves a couple days after Christmas following Teresa Greenway's videos. Being an engineer, I wanted to understand and control the process to my advantage. Your experiments have saved me a lot of trial and error. I was having trouble knowing where my fermentation was at by looking at the blob in a bowl, so I have taken up using the Aliquot jar. Your videos and Trevor J Wilson's videos and instagram posts have really helped me get a better handle on working with wet doughs, and building strength and structure. You make some of the most beautiful loaves I have ever seen, both crust and crumb. Thanks again.
@@FullProofBaking What? I thought Professor Proton invented the microscope! 😄 So you are a Biologist! Very impressive! No wonder you speak with such casual confidence about the ways of the beasties and their gluttony! I am following your procedures for strengthening my starter and already I have a deeper understanding of growth rates, consistency, and the significance and variability of aromas it produces. You provide a clarity into natural leaven that is akin to having an ancient, obscure text translated into one's native tongue. I am very grateful to you for making clear what has always eluded me. Thank you Dr. Kristen! 👍👍👍👍🍞🍞🍞🍞
@@sweatybrau7256 Haha - love that aliquot jar :) I totally understand the urge to want to delve deeper into the why of how sourdough works... I think a lot of science-minded people are driven towards the craft. So glad the videos can be helpful to you. Happy baking and experimenting!
@@stephenlutz3907 Very very welcome! And lol - I love the way you talk about the beasties too :)
I’m very grateful to Chef Rachida for providing the link to your videos. Thank you for not adding music. Your explanation is SO clear, your voice perfect in speed and expression, the filming clear and intelligent. Wow!
The clarity of your instructions is very helpful. I left my Day 1 beside my kombucha and it caught some yeast and tripled in volume overnight.
I used the same flour as in the video,and it turned out great.this is the most informative video I've ever seen.thank god for this lady.seriously.
The perfect video for making an excellent sourdough starter with less waste. You have such a natural and detailed way of explaining each step-by-step procedure in which makes for a very easy and pleasurable lesson experience. Thank you for all your time and effort producing this and all of your other excellent videos!
Thanks, Douglas - great feedback!
Best video about sourdough starter ever. I’ve tried other videos and none had as much success as this one. Thank you so much!
I have watched dozens of videos about sourdough starters and bread, and yours are by far the clearest to understand. It's like all knowledge puzzle pieces about sourdough are finally coming together in my head. But for the life of me I can't get a starter going. I have started my fourth starter - the previous three using other methods and (larger) amounts, the fourth and current using exactly your method - and I am on day 8. Lots of rise after the first 48 hours but since then nothing is happening except some (not entirely unpleasant) sour/nutty/floury smell. No bubbling, no rising... I threw the first three away (which I sort of regret) and I'll keep going with 'yours', but it is frustrating.
To follow up: I upped the temperature from room (+- 21 C) to oven light and that worked much better. The starter is bubbling again :-)
I am at day 4 with my starter. It is doing great so far. Thx God I found your video. Tried to make a starter twice last year and failed both times. Watched 100's of videos on sourdough starter and they just made me more and more confused. You explained all "why's and how's. Thank you so so much.
Awesome feedback, thank you!
my starter did nt have any activity on Day 4...what should i do next?
I am a newbie, and I have watched many videos. So many bakers and so many different ways of feeding the starter; it is so confusing. But you answered the why. I finally have an understanding behind the science. I'll now understand my starter's needs. Thank you!
Thank u soooo much for this video !! 1) the minimal waste method youve mastered is jus sooo *chefs kiss* i became so lackadasical wit my own starter due to using 1/2cup flour 2x day, it just felt so wasteful & overwhelming i jus flat out abandoned my starter altogether !! 2) ur summary slides before the vids r SOOO helpful ! I take my own personal notes when i watch sourdough starter vids & ur slides r the perfect summary of the vid & help me out a lot !! Thank u & love ur vids !!
Wow. Wow wow. Love this video. It should be the definitive guide to starting starters. So detailed and clear. Cannot overstate how spot on this is. I have been trying for more than a decade to make a great sourdough bread, and now realize (because of your excellent lesson) that my failures have largely been a function of weak “beasties”. I will be watching your other stuff ASAP. Thanks for sharing!
Haha - thank you so much for the great feedback. I'm very happy if this can be helpful to new bakers. Good luck to you and your beasties, and happy baking!
You are an absolute gem of a find. I hv watched so many videos, hv started baking, making lots of mistakes, getting confused over & over again and then I found you dear lady. Your instructions are so crystal clear. I vant wait to follow your method. Soon, I promise. Need to find a solution for reverse proofing. I hv been keeping my starter & dough in my bedroom w airconditioning running 24/7. I live in Malaysia. It's hot & balmy most days. If I leave my starter in the kitchen, it fully ferments in less than 3 hours. All the funny baking prblms. Too hot, too cold, too humid, too dry. Haha. But I love sourdough bread. And I will learn to make the perfect bread. Thank you for being such a great teacher. 💓🙂
Thanks so much Sheri for your very kind feedback! I'm happy to help and share the things I've learned over the years :) Have you tried using a stiffer starter to help strengthen, slow down, and prolong the peak of your starter? I like to recommend feeds of the ratio 2:3 (about 66% hydration)... I wonder if this would help you go longer between feeds!
@@FullProofBaking Thank you so much for replying. I hv tried a stiffer starter. I still get mould after several hours unless I bring it to an aircon room. I think it's probably the humidity here. I will try using a cooler box with ice bricks. Hv to find a good sized one to proof my dough in there as well. Loving ur videos! 🙂
FINALLY something that goes into the detail I need. THANK YOU
From every books and RUclips I have seen; I like yours the best, but I need to do it to see if any result. I have waisted so much flour, dough and not good bread but I'm so stubborned. Thank you for giving us so much infos.
Brilliant. Nearly all I need to know to get started! Thank you
One of the best and most detailed videos on sourdough starter!!
Hello
Full Proof Baking! I'm brazilian. For a long time I have been searching the internet for a serious advisor in the field of fermentation using flour. There is a big difference in the nature of the flour here in Brazil, however, with only application of its folding techniques I have achieved excellent results. There are many here who take advantage of superficial knowledge on the subject and launch courses that start from nothing and go nowhere. I have seen that you are a reliable professional, I will follow you, even if you have to keep translating your experiments !!! KKKk
You have been a pleasant come up in the baking community.. Your commentary is so clear and concise I'm surprised your first videos were silent! You sound like a professional!
I'm very happy to hear all this great feedback! Yes, turns out adding the commentary is easier than posting each individual caption - haha. Thanks so much for your support and encouragement :)
Wow you’re so amazing!!! I felt like I had learned something very special about making a great sourdough starter. I appreciate your time in explaining step by step and I am looking forward to make my own French breads.
BEST STARTER HOW TO VIDEO ON RUclips !!! Thanks ;)
Thank you so much for this! I finally built my own starter with low waste.
Thanks. I'm trying your method now. So far, other methods have been disappointing. Your's looks good.
Thanks! I already had a very weak starter after my vacation (basically 0 rise using your 30% Rye/Bread flour - altho i used a high protein APF ~11.7%). I was unsure when to feed it when there's no rise but you described it well. Once it became runny. So I did that basically every 12 hrs with 1:1:1 and now it rises beautifully at ~2.5x with 1:2:2 feeds. Thank you very much
I am having that same problem and was considering starting again, I will keep feeding and cross fingers.
I was going to ask the same question. I'm on day 5 with my 1:1:1 feeding and no rise so far, but the smell is very much there. I'll keep going and see what happens I guess.
Much better info than elsewhere, however after little activity for several days, I read elsewhere the white powder on the trunks of Aspen trees in spring is mostly yeast. I touched a nearby Aspen, and sure enough, my hands were covered in white. I dusted a bit in, and the next day it took off. Just did my first bake. Not beautiful, but far better than I'd expected.
Thank you for your time and effort. It is much appreciated.
It’s a textbook and greatest tutorial! I guess you are a science student when I watch you change the flours ratio (20:00) :) Thank you for sharing your knowledge!
Lol - thank you so much for this feedback! Gotta love that math! :)
Edit: After failing twice, my third starter is finally done 😅 my second starter is also following this method but i messed up on day 14 (yes the last day) 🤦♀️ the different is i decided to keep the mixing flour stay 30% rye. But sadly it’s not that success on the first baking, will try again next week. Thank you so much, Kristen. Even you’re no longer continuing the youtube post but this channel has been very helpful so i subs anyway as a guide :)
To echo the sentiments of the other commenters: wow, this tutorial is so helpful!
Your detailed approach is exactly what I was hoping for. I was getting so frustrated with understanding the starter process but not wanting to throw in the towel because the payoff is so tasty. Subscribed! And thank you!
Very welcome! Thrilled the video can be useful!
What a wonderful video. Thank you so much. I've started making starters just this week. Had no idea what real sourdough bread making was about olny a few days ago. Thanks to videos like yours, I've started an amazing new journey learning to make my own yeast for baking. So simple, yet beautifully complex natural process. I'm on day 2 for my first starter. Got a triple volume increase with King Arthur organic wheat flour. Started another jar with Arrowhead organic rye tonight. So exciting! Thank you again!
Thank you soooooo much for this guide. Hands down best in RUclips.
I'm using unbleached whole wheat flour. I dont get Rye flour in my country.
On my 2nd day itself I got a huge increase and very sticky.
But am faithfully following your guide. Transfer in new jar. Will feed tomorrow - Day 3.
Will update this thread with further observations every day!
Thank you once again Sister 🙏🏼
Day 3
Okay Day 3 update. Just started the feeding regimen. 30g flour and water and 30g starter.
Nothing major to report
-----------------------------------------------------------
Day 4
There was around 30% growth observed, but i did not get any 'stinky' off putting smell as mentioned by the lady. Very sour smells.
Also it was runny like shown in video.
Only 16 grams of everything 1-1-1 ratio.
****** Evening Update ******
Amazing growth! 3x rise! The smell was not 'stinky' at all as mentioned by the lady.
It smelled like alcohol. Very sour smells. Its still runny and i can listen to the sounds when i stir them!
I again fed - 16 grams of everything 1-1-1 ratio.
Lets see how day 5 turns out!
Day 5
Lot of growth on morning of Day 5. Alcohol smells and was runny. But not as much as seen in video.
Again fed 15 grams of everything in 1-1-1 ratio.
***** Evening Update *****
No major growth suddenly. I could only see around 10% growth this evening and the smell has begun to be off putting. Strong Alcohol smells.
This time fed 16 grams of flour, water and starter and as the lady suggested, i changed the jar.
Lets see what day 6 shows us!
Day 6
Less growth this morning of Day 6. The smell was more milder. Not strong Alcohol smells like yesterday.
It was not that runny as before.
Again fed 15 grams of everything in 1-1-1 ratio.
***** Evening Update *****
No major growth suddenly. I could only see around 20% growth this evening. This time fed 15 grams of flour, water and starter and as the lady suggested.
Lets see what day 7 shows us!
Day 7
So new week!
The smell is more milder and we are getting sour notes. Also i have noticed the starter is getting very strong. Its hard to take if off my spoon.
Again fed 15 grams of everything in 1-1-1 ratio.
***** Evening Update *****
I saw 2x growth. Again the starter is very strong and thick. Its not longer has the runny consistency.
As usual, i fed 15 grams of everything in 1-1-1 ratio.
Yaay Day 8, i will start to collect the starter and freeze it, save it to make sourdough crackers!
Day 8
So time to start collecting the starter and freezing it.
This morning the smell is lightly sweet and we are getting sour notes. Very strong starter.
Again fed 15 grams of everything in 1-1-1 ratio.
***** Evening Update *****
I saw almost 3x growth. Maybe 2.9x, which is fantastic! Sweetish smell.
Maybe i can use this starter to bake the bread, as i got 3X rise. But then i will follow maam's guide and finish the 14 day prep!
Again the starter is very strong and thick.
As usual, i fed 15 grams of everything in 1-1-1 ratio.
I love how you describe "very simple process", well, not that simple. One becomes a starter's slave, LOL. Tx for the video
My starter get 2.5x at the day 7, it grew so fast, it dont know what happened. Your process is one of the best I have seen.
I think I did little different. I add 30g until the day 6, and after I low to 20g feed, but it isn't ready at the day 7, look like it need more consistency, it reach the pic very fast and fall.
In warmer climates or environment, where the kitchen is normally at 28C on a cool overcast day or 29C to 30C on a sunny day, the usual 4 days development can only take place overnight. The 14 to 15days process can be done in 4 days time. Only using bread flour or strong flour and water but I did not discard anything until it reaches the 4th day where it is ready to use. The discarded part is what I use for the pancake. So it's a no waste method and yes the result is far better in terms of taste, flavor and structure than using any commercial yeast. When it is ready, it will grow faster, three to four times its volume in an hour. I will never buy commercial yeast again, I find it very inferior after the experience of having sourdough. Thank you for the detailed steps that it provided me the important information what to expect.
I am so glad I found you!! I watched so many videos last few weeks and you are the best one! I wish I saw you when I started my starter... but hopefully my starter can finish strong 💪 Thank you soo much. I appreciate it 😊💕
Thank you soooo much. Appreciate all the work and effort you put into your videos and sharing your wealth of information for all of us to benefit. I'm now inspired to reattempt to make sourdough after giving up after much frustration. Thank you again for sharing.
Thank you! Your comment makes it all worth the effort. I'm THRILLED you will start again! Much luck to you, and happy baking! :)
Thanks for sharing. First time understanding the making of the sourdough starter.
The video is my source to go thank you.. Very detailed!!
Wow! Excellent video! Thank you for this. Now I know why my new starter has been acting the way it has been and what to do about it. Thanks again!
An excellent starter tutorial, this is the first in a short list of videos I am showing to my 12-year-old grand nieces before we start doing some serious bread baking (I lured them in with a nice boule and planted the idea they could bake their own just yesterday). I read your reply to Stephen Lutz, and it reminded me that I read "Microbe Hunters" [1926] by Paul De Kruif like a novel when I was 15 years old [70 now] having just gotten a very basic microscope for Christmas, and upon reading of van Leeuwenhoek's "wee beasties" promptly began thinking of my sourdough starter as 'battered beasties' [which crock of I had swiped from my older brother when he lost interest in it] . Love the time-lapse segments! Also, you might consider a video on your weekend 'frozen discard' pancakes.
Yesss - that's the book! I read that book while in high school... a truly great read and it's always stuck with me. I will consider a video on discard recipes - though many can be found on King Arthur's website. Thanks for the wonderful feedback - happy reading and happy baking!
Thanks a lot for your generosity
Great detail instructions & blessed
Omg 😮 I love your video now.. I’m new here and your technique and procedure help me to understand more. I’m a housewife and I love cooking and baking. I always watching in you tube and check which blogger are so helpful for me. And you are the best teacher 👩🏫 here. My sourdough starter is in day 3 now. Thank you 🙏 ❤️
I'm very excited for you!! Thank you for taking the time to write such a sweet comment 😘
I've tried making a starter so many times and have never been able to succeed. I'm hoping that your video and pdf (thank you) will help me achieve success this time.
Very welcome! Happy to share what has worked for me :)
Thanks so much for the wonderful tutorial! Never had much success with starters until I chanced upon your videos 💕 I used 100% bread flour and it turns out really great! Can’t wait to bake, on the 10th day today!
Did you go through the 'funky smell' phase? I think I've just entered it (Day 5) and OMG I can't get this out of my nostrils
Justyna Garbett i did! But it was over by the end of the first week. I’m living in a warmer and more humid climate.
@@pawwy89 I'm on Day 7, still doing 1:1:1 feeds, it looks like its raising and collapsing towards the end of 12h. I'll just keep on going for now. How is your one doing? :)
Justyna Garbett my starter’s real beautiful now (: as my bakes are less frequent, I keep it in the fridge for now, feed 1-2 times a week
Excellent video an invaluable information for beginners! Thank you so much for sharing your knowledge and keep on experimenting 😊
I am currently watching this amazing video, while I am making (canning) strawberry Jam with hot pepper flakes & Ginger. I am doing a lot of fermenting lately - Sauerkraut, tomatoes in one jar, Cauliflower in another. I have always lived like this - but sourdough is my most favorite bread - Corn Bread is second ... Did I tell you I Love This Video - - you should do other videos too ... making making marmalade - Orange with Ginger & spice .. LoL
thank you so much for this learning experience. I'm just starting this journey and your instruction is awesome, especially watching the comparisons of rise of different feed ratios. Cheers!
Hi. Thank you very much for this carefully detailed video. I am definately starting my sourdough journey today. Cheers!
Lovely and informative video! Thank you so much!!
Ive had it for years. Just add 50/50 daily to glass, stir. Kitchen towel on top. It's crazy easy. Folks been doing it for thousands of years. Its difficult to kill, honestly. Just feed daily, or fridge/freezer.
sunnylilme what if i dont bake much and i have to put it in the fridge.. when do i feed it ?
@@Chronic0Lab I never do that to mine, but you can put in fridge, feed once a week.gotta let it sit out to eat the yeast for a couple hours weekly. Easy. www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe
I’ve been making sourdough for a year now, but no success, my loaves don’t rise up, now I see it’s because the starter maintenance, so with your instructions I’ll go back to zero, making a new starter. Thank you so much for this video you’re a wonderful teacher even I could understand everything, and thank you for the pdf too, I already downloaded it
Thank you for this very encouraging comment! You can definitely start from scratch, or you could maybe take your old starter and begin a different feed schedule - you could follow the tips in my How To Fully Activate Your Starter video! 🤗❤️
Good video. I have just found you. I have a starter that can hardly double its volume. Now I have a clue of why it is happening.
Thanks for the explanations.
Subscribed.
Excellent presentation! Thank you! I think I'll start a new starter and follow your plan.
I also have made an amazing discard flatbread with za'atar, salt and evoo generously spread on top.
wow this is amazing video!!! I've been wanting to try this but I heard sourdough baking is so much work and I couldn't find much information like detail as yours! You really made me want to try! Thank you so much for your all the work to share this. So helpful~
There are a lot of other videos, but this one seems to be the best.
This is a very informative video. I would like to see a whole wheat starter, please.
My first starter years ago was made in much the same way, just using a 50% whole wheat, 50% all purpose mix. Same idea though! Keep warm, try to feed at "peak" :)
@@FullProofBaking so 50 50 APF and Wwf should also take around 14.days to be made from scratch? What about 100% APF?
Hi Kristen! Your method is like an experiment that is very clearly explained. Can you give your recipe for sourdough starter that focuses only on what should be done to get the starter to peak and stay at peak in a shorter period?
Hi I think I followed the wrong ratio as I watched your other video and you proposed, for 28 Degree Celcius above, Day 1 (1:3:3), Day 2 (1:8:8) and Day 3 onwards (1:10:10), with three feedings per day at 7am, 2pm and 9pm... which I have followed this is the Day 6, with not very active activity with the starter. So starting the next feed, should I go back to 1:2:2 as shown in this video?
Hi, thank you so much for the informative video. Just one question- what if I do not have a cheese cloth at hand? Could I have the lid on lightly screwed on?
I stopped using cheesecloth after the first day and instead just set the lid on the jar. My starter is growing very happily!
Got two sourdough starters going. Had some older sourdough in my fridge and didn't feed for several months, thought that will be done and dead, opened it up and it smelt like beer, and in my opinion that seemed pretty good, considering its neglect. So okay, used a little of that, started a new batch, thought "yeah it won't work" but it's working. And because I thought it'd fail, I started another one using honey, (on the same day), instead of my other sourdough from the fridge. Now they're both working, and I'm wondering what I've started. Servitude to Sour Dough, I think :-) My real issue is keeping to the feeding program really. I'm okay for about five days or so, then...something else looks shiny...
Hi,, thanks for the video. what do yo mean by "if your starter can handle it 1:10:10? " what would indicate that the starter can NOT handle it?
Very welcome! The amount you'll want to feed your starter is going to be dependent on a few things: the activity of the culture (how fast it is capable of rising), the flour mix you are using, and the temperature of the culture. All things held equal (an active starter, a warm room temp, and a given flour mix), you'll need to alter your ratio feed depending on when you can feed the culture next (*always try to feed right about when it peaks, not too much before or after). So, for instance a culture fed 1:1:1 will rise very quickly compared to one fed 1:10:10 (because it is diluted out more). Generally, I feed two times during the day 1:2:2 or 1:3:3 (keep at ~78degF), and this results in the sourdough culture peaking around 6-8 hours later. Overnight, when longer stretches of time are required, I'll feed at a higher ratio (1:5:5 or up to 1:10:10) depending on the room temp and when I can feed or use it next. Hope this clarifies!
A very clear video, thank you👍🏻🇹🇷🇹🇷🇹🇷🇹🇷
Appreciate this. Very easy to follow. Very informative.
Thank you, very clean and organized.
Excellent thank you
What do these ratios refer to 2:2:2 or 1:1:1 or any of the other ratios
Very welcome! These ratios are how you are feeding your starter. Generally it is a ratio of starter:flour:water. So for 1:2:2, for instance, you'd take 1 part starter, and add 2 parts flour and 2 parts water by weight (~10g starter + 20g flour + 20g water). Hope this clarifies!
Hi Kristen ✨ I have followed your steps and my mixture is in day 3 and it should be rise. By now but it’s still in the same level and a tiny layer of water above it .. i am not sure what mistake I did
Such a well explained video. I would like to download the pdf but I'm unable to do so.
thank you for a very comprehensive video. However, your pdf document is not available. Only an image appears when I clicked on the link below. Could you check on that? Thanks.
This is the best video I've seen on how to make a starter. Thank you! I had a lovely active starter by following your instructions, but when I changed from 30% to 10% rye mix, it really stopped growing. I have persevered with feeding but it just isn't responding. I am in the UK and I wonder if the small amount of calcium carbonate that is added to all UK white flour by law could be reducing the acidity and causing the problem. Has anyone else had this problem when changing the ratio of rye? Any suggestions?
Yes! I have this exact same problem. My starter was doing great with the higher rye mix and when I switched to the lower 10% mixture it she slowed to almost no growth. I am on the morning of day 14 and I am wondering what happened.
Normally it takes a few days to readjust to the new flour feed... however in your case I'd just go back to the 30% if you don't mind using more rye in your flour mix! Mine made the switch easily here, but sometimes it just doesn't work out. One of those mentalities - if it's not broke, don't fix it! :)
Normally it takes a few days to readjust to the new flour feed... however in your case I'd just go back to the 30% if you don't mind using more rye in your flour mix! One of those mentalities - if it's not broke, don't fix it! :)
Yep I had the same issue. I don't really understand it. I was using Rye/APF 30% ratio and added Bread flour to get it to 10% Rye (Rest APF/bread flour) but it didn't like it at all. There was ~20% rise on the first feed then 0% on the next feeds. Literally 0 yeast activity, no bubbles or anything. I went back to the 30% Rye/APF (no bread flour) and it fully recovered in ~2 feeds.
I've been trying to find more insight on this because I imagine the same thing will happen if there is a different flour in the dough I'm using for bread but haven't been able to find a good answer.
I used the bread flour with store bought yeast and it worked fine, but those are super yeasts so who knows if its something weird about the bread flour. I will have to try an experiment with another bag of bread flour I suppose
You began freezing your discards starting on Day 8. Are you going to do a video on freezing and then using what you are freezing? BTW you are awesome! You got me interested in doing this again after quitting for a year because I was wasting so much flour. Thank you!
So great to hear this feedback! Yes, I have very little discard - but generally build up enough to make some pancakes for my family on weekends. Here are some great ways to use the discard:
gumroad.com/fullproofbaking (see the pancake recipe - it's my very favorite!)
www.kingarthurflour.com/recipes/collections/sourdough-discard-recipes
Can't seem to download the sourdough started pdf?
Very thorough. Thanks a lot.
What feeding ratio do you use when storing the starter in the fridge? Would you store it in the fridge immediately after discarding and feeding or wait until the starter doubles?
I really love your video it’s very explicite as I have been watching some others that are not that simple to understand ! So thank you!! I have a question though from day 3 to day 9 you weigh just a portion of your starter but what do you do with the exces starter ? You said that you store it from day 10 which is great but before that can you store it as well to use it later?
I always collect my starter discard so I do not waste any of the excess. I store in the freezer, then after I get about 1 cup discard collected, I'll thaw overnight in the fridge and use in a sourdough discard recipe. There are plenty of thes you can find online... I've assembled my favorite four recipes and posted them here on RUclips... I'll grab the Playlist link for you: ruclips.net/video/FwunAePCFe4/видео.html
Full Proof Baking thank you so much for your answer 👌👌👌
Superb piece of work!
Your work is amazing 👍🏻
Absolutely amazon thank you. Have done mine and on day 9 but for some reason it smells alcoholic though. I am feeding it twice a day at 1:2:2. Not sure how to solve this problem? Any ideas please?
Love your voice and insta! I am on day 6 of Maruizio’s starter and am super discouraged. following his instructions to the letter. Also using the same flour you are in this video. Day one and two were explosive and very active. Since then...No rise and fall, hardly any bubbles. I am monitoring the temp closely, and adjusting. Using bottled water. No clue why things are seemingly failing. Should I stick it out? I am about to start over with your tutorial because I am discarding SO much. Saving it in the fridge, however terribly disheartening. Appreciate your channel and tutorials. OH and the interview you did with The Bread Code was so fun!
Hi, thank you very much for ur clear guidance that help me much as i failed for 2 times using other method. i m in my 10 days now and with ur detail direction my starter is looking so good and healthy. My question is when we r at day 14, do we need to wait untill the starter pick for 3x and put at refrigerator or just put at refrigerator directly and no need to wait for increasing after last feeding?
Very detail. Thank you!
Hey, Ms. FPB! Wow. Yet another great video. I was given my starter and have been using it since, but I think I'll try your method to start my own.
Also, can you please tell us where you got your spatula from? I like the one piece and sturdy design. Keep up the great work!
Thank you so much for your comment - It was so fun making my own starter years ago - very fulfilling experience doing it all yourself :)
Oh, and yes I love these spatulas! They're here on Amazon: smile.amazon.com/gp/product/B01DLHA9OA
Happy baking to you!
In the book "Flour, Water, Salt, Yeast" by Ken Forkish, it takes five days. Mine was climbing out of the jar on the sixth. Bread super tasty.
Very nice :)
Best tutorials I've seen on sourdough baking, and I've viewed quite of few. Would you share the type of jars you use and where to purchase them?
I would love to see you approach to a 100% whole wheat loaf. I want to use home milled flours and looking for ideas.
Hi, thank you for putting this video on RUclips! 🙌 I wonder if you could give me some advice. I am culturing sourdough starter right now, it’s 12th day and feeding twice/day with 1:1:1 ratio because it took quite a few days for the starter to start bubble. Now it does grow after feeding but it’s always double in size, never goes beyond that and collapses before 12 hrs. The room temperature is not that high, around 19-21c. I feed strong white:wholemeal flower (70:30). I am wondering this is because of the room temp Or I should try increasing feed amount, e.g. 1:2:2? Any advice will be appreciated🙏✨
Hi there. I found your video after watching many videos on sourdough starter. I applaud you for educating public in making bread. It is the best instruction I have seen. Thank you for that. I want to make the starter from kefir as I make it almost everyday. I found your video after I started it just a day ago. Can I use kefir each time instead of water? Is there anything I should know on this. Thank you for your time.
Hey thanks for the feedback! Much appreciated. I must say I've never made a sourdough starter using kefir - what an interesting idea! I know there are groups on Facebook that use various fruit waters, etc to create starters for bread. Maybe try there!
Thank you for your reply. I have been using kefir only for the starter and it’s been a month. Yet, it increased 220% the max. And it became sluggish for the last week, 2 times increase in volume with 2 feedings with 1:9:9 or 1:10:10. I had to switch to 2/day feeding schedule out of necessity. My starter is quite stiff. Maybe it is because kefir is thicker than water. I add 2 grams more of kefir as it is more thicker than water, and 2 grams of less flour. Would it be Ok? I didn’t get that much increase in volume if I use small proportion that is anything below 1:5:5. I don’t know why.
@@boldbaljmaa2660 Many people use stiff starters - they can be great especially if you can only feed 2 times per day. I'm not sure about the kefir starter - whether you can opt to use water at this point as the microbes should be more stable in the culture. Check on those Facebook pages, I'm sure they can be a great resource for this kind of starter :)
I am unable to download the PDF, Please Advise,It is a good video Thanks.
Very detailed . I was looking for this . I tried multiple time and ended up moldy . I found answer for all mistakes. What is the best place to keep in the kitchen . Also I don’t have filter at home , any other option than bottled water ?
Also always do I need to loose close the lid till 14 th day ?
can the stater be used arter 14 days, or stili needs to be fed? i reached my 13 days feeding, seems its not ready, bk it books watery. Its my first SD experience, would appreciate your advice. The
Hi do you do a float test so see if your starter floats and is ready, or is that not reliable. Thanks
This is amazing explanation.
Can you share an explanation about what makes the bad or good smell ?
And how can we control it in the starter and in the bread making process ?
There are many different kinds of bacteria and yeasts that get going in a new starter, and some of them make some really unpleasant odors. They have various functions. Some bacteria break down the starches into sugar and others turn it into different materials. What you’re going for is more lactic acid bacteria. Lactic acid kills off the bad bacteria and they come to dominate the mix. They’re what give the sour flavor. The yeasts also use the sugar and they produce most of the actual gas that gives the rise.
This is an awesome video! Thank you!
Hi !How often do you start feeding it once it’s mature ?
once the starter matured, shall I do the feeding before placing it in the fridge or directly into the fridge? my starter is rather runny and sour. what shall i do to build a thick starter?
Thank you for your video! After 2 previous failures in obtaining a starter with different methods, I am on the 5th day trying yours. I have not run into what you describe on day 4 and 5: my mix is not very runny, it does not smell bad, it is doubling in less than 12h. Is it possible that I have skipped those 2-3 days and going straight into day 7-8? I’m worried it is not developing all the necessary microorganisms. I’ll keep going since the ratio is still 1:1:1, but would like your input if possible about moving into a higher feeding ratio soon. Thanks in advance.
Every starter is different - sounds like you got a lovely starter much faster than I did! Do exactly as you say - just skip ahead and feed as needed, about 2 times daily if you can around 1:1:1 until you notice it needs heftier feeds to get through to the next 12 hour time point. Then start increasing your feed ratio to 1:2:2 and so on until it is just peaking when you can feed it next :)
I followed these instructions perfectly and kept it going for 2 months and my stater was just not rising .. I don’t know what I’m doing wrong. Starting a new one today with a different method and let’s see how it goes *fingers crossed*
I have to keep starter on the table or put in the closet or brod&taylor proofing station?
Each day you take out 20g n feed again, what do u do to the balance left in the previous jar? Refrigerate it?
I've been trying and trying to purchase this but gumroad isn't working ... so sad.
Hi. I've been watching your videos and have gleaned great information. Thank you. Question for you: I've been making sourdough bread for a little over a year now, however, most videos I watch, mention a warm environment/home for the starter and bread process. We keep our home around 65 degrees year round and I'm thinking this is making a difference in my process.....seems to be much longer. Would you happen to have any information on homes that have a lower temp and processing times? Much appreciated!