A friend gave me some “discard” from her starter. I’ve watched countless videos on here and no one told me what to do as the recipient of the discard. I finally typed in “gift sourdough starter” - and FINALLY, something that makes sense. Thank you!
Same here!!! I am new to baking entirely and had no idea that sourdough starter was so finicky and challenging. I received a small jar of starter that was okay, I let it go for 2 weeks, had a small thin layer of hooch on the top and left it out overnight for 24 hours. It did not expand and you know I am here trying to figure out what to do or if I need to start all over again. I am so glad she made this video! Just have to do the math to figure out how to revive my starter.
I made my starter for the 1st time and used all my daily discard for making very yummy pancakes because i just didn't want any of my starter going to waste 😊👌
I've just been given some sourdough starter and watched several videos that have only left me more confused. Until I found yours. Thank you for posting such a straightforward video! I've just taken Geoffrey (kids chose his name 😂) out of the fridge to wake up for a feed. I feel really comfortable with what I need to do now. Thank you!
I’ve watched multiple yeast bread videos and was more confused than ever. You explained it perfectly! Bravo I’m ready to feed my new starter Thank you so much. New subscriber!!!
Thank you so much!! I was missing the part about what to do with the discard and felt that my kitchen and maybe my whole house was going to be taken over by starter. Kind of like the “monster that ate Minnesota”!
Thank you for a very fine explanation on the starter. This is my very first time with sourdough bread starter so I look forward to one of your bread making videos. Great tip on the oven light.
thank you so much for this explanation I got starter from my friend its a 5 year old and look up so many different videos and this is by far the best and easy one can't wait to make some bread 🍞
This is SO helpful!! I'm so so new to the sourdough world and the couple of videos I watched before this were still over my head. Thank you for simply breaking things down and demonstrating!
Amazing video! Thank you for all the info. I bought a sourdough starter and after watching this video I finally feel prepared to venture into the sourdough journey.
Thank you so much for making this video! Now I know what to do with my new starter. Everyone else is so confusing. One question: can I use measuring cups? If so then how much water and flour? I don’t have a baker’s scale.
First off I want to say I love your video! So much more helpful than the “professionals” I’ve watched! Secondly I have a question: what if your sourdough has been in the fridge for waayyyy longer than a week? Like several months? My MIL gave me some sourdough starter/discard that’s like 100 years old and I didn’t get around to trying to use it until now. It’s not pink on top it’s grey but it definitely smells like beer?? Is it safe to use? Should I just make a new one to bake with? This might sound super stupid but when she gave it to me she basically said leave it in the fridge as long as you want and it will be fine when you feed it again. 🤷♀️
I'm sorry I just saw this. Mine was in the fridge for several months. I just got it out and started feeding again. Take a peek at it first, of course....if there is visible mold or the liquid is pinkish, toss it. But if it's got grayish "hooch" - you can just stir that in and start feeding again to build it up. It will be very hungry now coming out of hibernation!
My son-in-law gave me some starter and I forgot about it in the fridge. It’s been in there for about 3 weeks. Do you think it’s still good? There was liquid in it and I stirred it up. It smells like yeast. Is that a good thing or bad? I love this video, thank you so much!
I'm sorry I just saw this! The jar is a LeParfait jar, linked at the bottom of this post: everydayhomemaking.com/the-sourdough-experiment - Also, I think they may be a special deal right now at Costco!
This video is very helpful! I have a question though, if I was to bake tomorrow using the refrigerated starter that I have, let’s say I fed 30 g of starter using equal amounts (levain now weights 90g) and left it on the counter, do i have to feed it again after 8-12 hours before baking? If yes, how will the next feeding measurements be? Do I add 30g of water and flour, or 90g of water and flour to it?
If you left it on the counter long enough to rise and then fall again, then yes, I'd feed it again. Usually if you feed it to bake, you'll see it double within 30-60 min if it's strong. I then pull out what I need to bake and put the rest in the fridge.
I asked my aunt the same question. Try feeding it and see if it puffs up like it’s supposed to. Some just want to live. She said that she has revived hers from the dead twice.
After I've fed it, I put the keep-for-later part in the fridge. If I'm going to use it at that time (such as for my pancakes or bread), that portion will stay out for the recipe.
Thank you! One question I had was if I could use my freshly ground flour and you answered that while talking. I'm wondering if I can also use my gluten free flour that I have?
Some people use GF flour if they aren't making things that have to rise a lot. I'm not an expert in GF baking, but there are some great FB groups that can help you with GF sourdough baking. Best wishes (and I'm sorry I just saw this)
Here's a series for you: You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment (I'm sorry I just saw your comment!)
Mine is so much smaller. I am total beginner. So trying to figure it all out. Thank you! I think I need to wait to discard because the amount is still very small.
Yes, you are right! I have friends who dry theirs out and share with others. I just had SO much, and the folks I was sharing with were easily overwhelmed with too much starter/too much info. :) But it certainly can be dried, or frozen, or shared. Or there are many recipes for discard starter! I'd love to hear of any of your favorites.
Question: I bought a starter online from a reputable shop. The instructions that came with it said take the small amount in the cup and liquify it in 1/4 cup warm water. Then put it in the mixing bowl and to add 1 cup warm water and 2 cups Thier brand flower. Then to leave it for 8-24 hours. Is it normal not to see it do anything? They don't have any notes on what is or is not normal in Thier little booklet, it's all recipes that I won't be ready for for a while. Now the house is 76° so I am assuming that may be why after 8 hours there's only about 6 bubbles visible on the side of the jar. But I don't know for sure just trying to figure out if I should have done something else. I have 2 additional starters coming in tomorrow and just not sure if I want to follow the same information if its doing nothing. * Doing the same thing but using different varieties of flour (wheat, rye,etc.)
It takes a bit for it to build up strength. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
I was given 20gms starter. I went home added 40gm water and 40 gm wholemeal flour and stirred. Put an elastic band on jar. Left on bench .... same time next day I checked and noticed it hadn't risen that much, . Consistency changed and was more elastic though. It wouldn't be a cup full yet. I want to make a loaf bread so assume need more starter. Do I just add equal parts more flour and water to increase volume the day I want to use it. What if it never gets that light bubbly consistency... does that mean it's not good starter to begin with.
A lot depends on the activity level of the starter when she gave it to you. If she was in the middle of getting "started" (haha) on this journey and it wasn't yet very strong, you may need to feed it a few days to build it up. I'd keep feeding it for at least another week, just as is (unless it's getting too big for your jar, then discard some) if it's still not strong enough yet. If you are on FB, there are some fun sourdough groups and you can actually post photos and we can help troubleshoot there. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
That is exactly what is in my fridge right now! 8 jars of discard(?). I am saying the question mark because some have a lot of bubbles. I was doing the float test wrong testing after stirring. That deflated it. Ah the wonder if sourdough! Meanwhile I gain weight while making all the other discard recipes!
Easy =Discard a cup of starter add a cup of flour+a cup of water + stir together put in your (mother) starter. I keep my in refrig immediately after feeding You can leave in refrig for up to 2 1/2 weeks I have my starter gor 4 years
may be missing this but what is the reason you have to “discard” Is it the layer on the top when it’s taken out if the fridge is gluten? We have a starter from a friend because we have gluten allergies and it has sunk she gave it to us a few days ago. It’s been in the fridge. She told me to discard even I go to use and I am not clear on what that means and why still. Thanks
The main reason for discarding is so it doesn't take over your house. :) You can give that starter away, use it for other baking, etc. (I thought it was wasteful and kept making new ones, but realized it cost more to keep feeding new ones than it did to waste the bit I was discarding if I didn't use it)
Also, I'm not sure about the first part of your question. I showed in the video that the liquid layer on top is hooch -- not gluten. You can stir it back in as long as it's not pink. Gray is fine.
Also: If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.
So I got 25g. of sourdough starter and I didn't use it right away but i did try feeding it. The recipe for feeding the starter was : 25 g. of starter, 50 g. of water and 50 g. of flour. But I ended up making 4 jars of starters. So with the 25 g. of sourdough starter, if I weren't using it right away and if I were feeding it once a week, how much flour and water am I supposed to add to it?
I would have added 25 g of water and 25 g of flour that (vs the 50). It can stay pretty dry till you are getting ready to activate or feed it. If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.
Great idea! That's sort of how this got passed around -- but folks weren't sure what to do with the jar when they got it home. This was enough to actually use right off the bat, but smaller batches would surely work, too!
Your discard is simply what you take out before you feed it. So it is really just not-so-strong starter. Usually it's for things that don't need a strong rise. (My apologies that I didn't see your comment till now)
You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
Basically! Discard is the part of the starter you aren't going to feed. You can get rid of it (discard) or you can bake with it - many recipe call for sourdough discard -- they generally don't need a strong rise (for example, English muffins or pancakes). You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment And my apologies that I just saw your comment today.
You want to stay away from metals other than stainless steel because the acid in the sourdough can react with the metal and leach toxins into your dough. Found that answer looking through sourdough groups :) Hope that helps.
The jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning.
I'm confused as to why you fed the whole starter batch? After removing the one cup at the end there is close to 1000g of starter left that will need to be fed the same amount of flour at the next feeding... Can you just feed a small portion of it, like 10-50 grams, discard the rest to use for another purpose?
You could feed as much as you choose, of course! I pointed out that I would not normally have fed all of this, but I wanted to show you. At 3:15, we talked about discarding and what to do with it, and then I did mention near the end that I gave the rest away at the end (to friends who could then watch this video!). I would not normally have fed all of that.
@@everydayhomemakingVB okay thank you for your explanation, I'm new to this and trying to put it all together with so many teachers out there 🙂 Your video was excellent. Thanks!
If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.@@triciarussell3426
I'm so sorry I just saw this comment! The LeParfait jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning. I've also been known to use a round Pyrex container -- the key for me is as little rim or lip as possible so it's easier to stir and to clean. The LeParfait jars are on special at Costco right now
@@cajunqltr I'm so sorry I just saw this comment! The LeParfait jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning. I've also been known to use a round Pyrex container -- the key for me is as little rim or lip as possible so it's easier to stir and to clean. The LeParfait jars are on special at Costco right now
Correct....but you may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
I'm confused...you did 2x the water and only equal the flour. 590 of starter, 1180 of water and 590 of flour........ I thought you said 590 of starter, equal of water and 1180 of flour. Ugggggg. Can anyone explain what I'm supposed to do????
Discard doesn't have to mean throw away, as in trash. It just means the part you are no longer using in the starter itself, to perpetuate. So you can cook with the part you aren't "saving" -- what you don't save is the discard. My pancakes are made with "discard" starter everydayhomemaking.com/the-sourdough-experiment and you can find lots of "discard" recipes. They are generally made with the part of the starter that you didn't just feed to replenish.
I'm sorry I just saw this. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment There are also some fun FB groups where you can post your photos and we can help troubleshoot. Although this was an old problem now, so I hope you got your answer. I'm so sorry that I didn't see your comment till today.
Grams ARE measurements. Most scales will have grams AND/OR oz. The U.S. is practically the only place that uses grams, and folks all over the world watch youTube, so I tried to generalize. :) You can actually use whichever measurement you choose -- the key is to keep the ratios similar to what we discuss in the video - you could even use "two shotglasses" or "one small handful." I hope that helps! (I'm sorry this is delayed -- I just saw the comment)
So sorry you found it overwhelming. The key really is to just take whatever starter you keep and add a similar weight of water and flour. You can even eyeball it --sourdough is very forgiving! Also: If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards. And measuring! ;) Sorry for the delay -- I just saw your comment!
I'm sorry you had trouble with the site. (And I'm sorry I am just seeing this comment!) The site works fine for me -- everydayhomemaking.com/the-sourdough-experiment You can see all my posts at www.everydayhomemaking.com
A friend gave me some “discard” from her starter. I’ve watched countless videos on here and no one told me what to do as the recipient of the discard. I finally typed in “gift sourdough starter” - and FINALLY, something that makes sense. Thank you!
Same here!!! I am new to baking entirely and had no idea that sourdough starter was so finicky and challenging. I received a small jar of starter that was okay, I let it go for 2 weeks, had a small thin layer of hooch on the top and left it out overnight for 24 hours. It did not expand and you know I am here trying to figure out what to do or if I need to start all over again. I am so glad she made this video! Just have to do the math to figure out how to revive my starter.
I made my starter for the 1st time and used all my daily discard for making very yummy pancakes because i just didn't want any of my starter going to waste 😊👌
This is the ultimate “sourdough starter for dummies” video. Thank you so much for demystifying so many aspects for me🤗🤗
I'm so glad you found it helpful!
I've just been given some sourdough starter and watched several videos that have only left me more confused. Until I found yours. Thank you for posting such a straightforward video!
I've just taken Geoffrey (kids chose his name 😂) out of the fridge to wake up for a feed. I feel really comfortable with what I need to do now. Thank you!
I was pretty overwhelmed with mine and was contemplating tossing it all together, but this i can do!
This video was awesome! So easy to understand and I’m no longer feeling overwhelmed and confused- thank you!!
Thank you you answered the questions I had that no one else had in such an easy way
I’ve watched multiple yeast bread videos and was more confused than ever. You explained it perfectly! Bravo
I’m ready to feed my new starter Thank you so much.
New subscriber!!!
Granny didn’t have a scale and never measured anything and had the best sourdough bread ever!!!!😊
Thank you! Everyone else seems to make it more confusing, you explain it so well!
This is the best video on sourdough by far! Thank you!!
This is such a splendid, helpful tutorial. Thank you for taking the time to share and post.
So glad you found it helpful. Thanks for taking the time to watch! :)
Wow! This was so helpful. I watched it like 3 times in a row! Thank you :)
You have the best beginners and information about the starter and how to taking care of it thank you.
Thank you so much!! I was missing the part about what to do with the discard and felt that my kitchen and maybe my whole house was going to be taken over by starter. Kind of like the “monster that ate Minnesota”!
I just found this channel and and I can already tell that I am going to LOVE learning from you!! You are a delight! Thank you!
Thank you for this! So helpful!!
So glad I discovered you, just received some starter, now I know what I need to do in simplified terms. Thank you!
Thank you for a very fine explanation on the starter. This is my very first time with sourdough bread starter so I look forward to one of your bread making videos. Great tip on the oven light.
This is the video that answered the most questions I had about starters! Thank you!
I'm so glad!
After a while, your friends might start to run when they see you coming. LOL
Great explanation. I want to give some of my starter to a neighbor but wanted to give instructions too. Thanks you.
thank you so much for this explanation I got starter from my friend its a 5 year old and look up so many different videos and this is by far the best and easy one can't wait to make some bread 🍞
Fantastic video blog Vicki! Well described step by step method and very easy to understand. Thank you and keep up the useful tips.
This is SO helpful!! I'm so so new to the sourdough world and the couple of videos I watched before this were still over my head. Thank you for simply breaking things down and demonstrating!
Thanks, this was quick and easily explained 😊
THANK YOU SO MUCH! So much of the confusion has been lifted for me. You're a lifesaver!
Amazing video! Thank you for all the info. I bought a sourdough starter and after watching this video I finally feel prepared to venture into the sourdough journey.
I saw that you have a lid for your jar, I just have a napkin on mine; should I change that? Great video ❤
Thank you for taking the time to share your knowledge. I really appreciate it.
I feel so excited to feed my gifted starter now!!! Thank you so much for making this video, you are an angel!!
So helpful! The commentary helped me figure out what I was doing wrong
This was very helpful, thank you!
Thank you so much for making this video! Now I know what to do with my new starter. Everyone else is so confusing. One question: can I use measuring cups? If so then how much water and flour? I don’t have a baker’s scale.
So so helpful after watching a bunch of videos. Thank you for sharing!
Hands down the most helpful video I’ve watched. Thank you!!
Thank you for the video! I’ve cared for starter before, but this taught me some new things.
Oh thank you for your clear instructions
Great video, thank you so much. This one actually makes sense!
Thanks! Just got a pot from the bakery in town.
Thank you for all you tips.
Thank you for taking us through this step by step!
You are so welcome!
Thank you for such a helpful video!
First off I want to say I love your video! So much more helpful than the “professionals” I’ve watched!
Secondly I have a question: what if your sourdough has been in the fridge for waayyyy longer than a week? Like several months? My MIL gave me some sourdough starter/discard that’s like 100 years old and I didn’t get around to trying to use it until now. It’s not pink on top it’s grey but it definitely smells like beer?? Is it safe to use? Should I just make a new one to bake with? This might sound super stupid but when she gave it to me she basically said leave it in the fridge as long as you want and it will be fine when you feed it again. 🤷♀️
I'm sorry I just saw this. Mine was in the fridge for several months. I just got it out and started feeding again. Take a peek at it first, of course....if there is visible mold or the liquid is pinkish, toss it. But if it's got grayish "hooch" - you can just stir that in and start feeding again to build it up. It will be very hungry now coming out of hibernation!
My son-in-law gave me some starter and I forgot about it in the fridge. It’s been in there for about 3 weeks. Do you think it’s still good? There was liquid in it and I stirred it up. It smells like yeast. Is that a good thing or bad? I love this video, thank you so much!
Thank you… great information about starter!! Would you share where your jar came from please.
I'm sorry I just saw this! The jar is a LeParfait jar, linked at the bottom of this post: everydayhomemaking.com/the-sourdough-experiment - Also, I think they may be a special deal right now at Costco!
Fantastic video! Thank you
Thank you for a clear explanation
I love your bracelet!
Thanks! I think it's a $5 Paparazzi jewelry buy. (Just saw your comment -sorry!)
Thank you 😊
This video is very helpful!
I have a question though, if I was to bake tomorrow using the refrigerated starter that I have, let’s say I fed 30 g of starter using equal amounts (levain now weights 90g) and left it on the counter, do i have to feed it again after 8-12 hours before baking? If yes, how will the next feeding measurements be? Do I add 30g of water and flour, or 90g of water and flour to it?
If you left it on the counter long enough to rise and then fall again, then yes, I'd feed it again. Usually if you feed it to bake, you'll see it double within 30-60 min if it's strong. I then pull out what I need to bake and put the rest in the fridge.
Amazing. Thanks sooo much.
Thanks so much. I am a new “starter” baker and this was so helpful❣️
Fantastic video thank you!!
That was a great help thank you. What would you think about a starter that was unfed in the fridge for months. would you use it?
I asked my aunt the same question. Try feeding it and see if it puffs up like it’s supposed to. Some just want to live. She said that she has revived hers from the dead twice.
I've revived mine after months, as well. @@ClowdEnvy
A wealth of information...wow. Thank you!!! Do I store it in the fridge? or set it out?
After I've fed it, I put the keep-for-later part in the fridge. If I'm going to use it at that time (such as for my pancakes or bread), that portion will stay out for the recipe.
Thank you! One question I had was if I could use my freshly ground flour and you answered that while talking. I'm wondering if I can also use my gluten free flour that I have?
Some people use GF flour if they aren't making things that have to rise a lot. I'm not an expert in GF baking, but there are some great FB groups that can help you with GF sourdough baking. Best wishes (and I'm sorry I just saw this)
So helpful! Thank you!
Vicki, great ideas. What if ypu wanted to made sourdough bread, then what would you do? Thanks, Susan ❤😊
Here's a series for you: You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment (I'm sorry I just saw your comment!)
Mine is so much smaller. I am total beginner. So trying to figure it all out. Thank you! I think I need to wait to discard because the amount is still very small.
Yes, it doesn't take much. You can just keep feeding and adding unless it's overtaking your jar! :) I'm sorry I just saw this. I hope all went well!
I learned that the leftover starter can be air dried and saved in a jar. No waste.
Yes, you are right! I have friends who dry theirs out and share with others. I just had SO much, and the folks I was sharing with were easily overwhelmed with too much starter/too much info. :) But it certainly can be dried, or frozen, or shared. Or there are many recipes for discard starter! I'd love to hear of any of your favorites.
Question: I bought a starter online from a reputable shop. The instructions that came with it said take the small amount in the cup and liquify it in 1/4 cup warm water. Then put it in the mixing bowl and to add 1 cup warm water and 2 cups Thier brand flower. Then to leave it for 8-24 hours. Is it normal not to see it do anything? They don't have any notes on what is or is not normal in Thier little booklet, it's all recipes that I won't be ready for for a while. Now the house is 76° so I am assuming that may be why after 8 hours there's only about 6 bubbles visible on the side of the jar. But I don't know for sure just trying to figure out if I should have done something else. I have 2 additional starters coming in tomorrow and just not sure if I want to follow the same information if its doing nothing. * Doing the same thing but using different varieties of flour (wheat, rye,etc.)
It takes a bit for it to build up strength. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
I feel lik you would be such a cool school teacher lol
That is kind of you! I've been homeschooling for quite a while.... :)
I was given 20gms starter. I went home added 40gm water and 40 gm wholemeal flour and stirred. Put an elastic band on jar. Left on bench .... same time next day I checked and noticed it hadn't risen that much, . Consistency changed and was more elastic though. It wouldn't be a cup full yet. I want to make a loaf bread so assume need more starter. Do I just add equal parts more flour and water to increase volume the day I want to use it. What if it never gets that light bubbly consistency... does that mean it's not good starter to begin with.
A lot depends on the activity level of the starter when she gave it to you. If she was in the middle of getting "started" (haha) on this journey and it wasn't yet very strong, you may need to feed it a few days to build it up. I'd keep feeding it for at least another week, just as is (unless it's getting too big for your jar, then discard some) if it's still not strong enough yet. If you are on FB, there are some fun sourdough groups and you can actually post photos and we can help troubleshoot there. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
That is exactly what is in my fridge right now! 8 jars of discard(?). I am saying the question mark because some have a lot of bubbles. I was doing the float test wrong testing after stirring. That deflated it. Ah the wonder if sourdough! Meanwhile I gain weight while making all the other discard recipes!
Pink color is a happy starter. Dark is a bad or unhappy starter.
Thank you, this was really helpful :)
Easy =Discard a cup of starter add a cup of flour+a cup of water + stir together put in your (mother) starter.
I keep my in refrig immediately after feeding
You can leave in refrig for up to 2 1/2 weeks
I have my starter gor 4 years
Say you only used some of the jar (not the whole starter) does the jar go back in the fridge?
Whatever you want to keep and feed for another time will go back into the fridge. (Sorry I just saw this)
may be missing this but what is the reason you have to “discard”
Is it the layer on the top when it’s taken out if the fridge is gluten? We have a starter from a friend because we have gluten allergies and it has sunk she gave it to us a few days ago. It’s been in the fridge. She told me to discard even I go to use and I am not clear on what that means and why still. Thanks
The main reason for discarding is so it doesn't take over your house. :) You can give that starter away, use it for other baking, etc. (I thought it was wasteful and kept making new ones, but realized it cost more to keep feeding new ones than it did to waste the bit I was discarding if I didn't use it)
Also, I'm not sure about the first part of your question. I showed in the video that the liquid layer on top is hooch -- not gluten. You can stir it back in as long as it's not pink. Gray is fine.
Also: If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.
I feed my discard starter that I can’t use to the chickens. They love it.
So I got 25g. of sourdough starter and I didn't use it right away but i did try feeding it. The recipe for feeding the starter was : 25 g. of starter, 50 g. of water and 50 g. of flour. But I ended up making 4 jars of starters. So with the 25 g. of sourdough starter, if I weren't using it right away and if I were feeding it once a week, how much flour and water am I supposed to add to it?
I would have added 25 g of water and 25 g of flour that (vs the 50). It can stay pretty dry till you are getting ready to activate or feed it. If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.
How about making only 10 gram starter, water, flower. You can make 8 of them then bake and reduce to the first jar and start again
Great idea! That's sort of how this got passed around -- but folks weren't sure what to do with the jar when they got it home. This was enough to actually use right off the bat, but smaller batches would surely work, too!
When would a recipe call for a discard vs a recently fed jar? At what point does a jar of it become considered a discard?
Your discard is simply what you take out before you feed it. So it is really just not-so-strong starter. Usually it's for things that don't need a strong rise. (My apologies that I didn't see your comment till now)
You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
So discard is unfed starter? Sorry I’m new to this
Basically! Discard is the part of the starter you aren't going to feed. You can get rid of it (discard) or you can bake with it - many recipe call for sourdough discard -- they generally don't need a strong rise (for example, English muffins or pancakes). You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment And my apologies that I just saw your comment today.
Why can't I use anything metal with the starter? I've been stirring my starter with a metal spoon
You want to stay away from metals other than stainless steel because the acid in the sourdough can react with the metal and leach toxins into your dough.
Found that answer looking through sourdough groups :)
Hope that helps.
What size and type of jar are you using??? TIA
The jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning.
I've also been known to use a round Pyrex container -- the key for me is as little rim or lip as possible so it's easier to stir and to clean.
The LeParfait jars are on special at Costco right now
I'm confused as to why you fed the whole starter batch? After removing the one cup at the end there is close to 1000g of starter left that will need to be fed the same amount of flour at the next feeding...
Can you just feed a small portion of it, like 10-50 grams, discard the rest to use for another purpose?
You could feed as much as you choose, of course! I pointed out that I would not normally have fed all of this, but I wanted to show you. At 3:15, we talked about discarding and what to do with it, and then I did mention near the end that I gave the rest away at the end (to friends who could then watch this video!). I would not normally have fed all of that.
@@everydayhomemakingVB okay thank you for your explanation, I'm new to this and trying to put it all together with so many teachers out there 🙂
Your video was excellent. Thanks!
If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards.@@triciarussell3426
Distilled water is not good to use spring water bottle water that has minerals in it is best 😊
Why are you maintaining so much starter?
What kind of jar are you using?
That was going to be my question. I love the look of it. This is a great video.
I'm so sorry I just saw this comment!
The LeParfait jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning.
I've also been known to use a round Pyrex container -- the key for me is as little rim or lip as possible so it's easier to stir and to clean.
The LeParfait jars are on special at Costco right now
@@cajunqltr I'm so sorry I just saw this comment!
The LeParfait jar in the video is also found at the end of this post: everydayhomemaking.com/the-sourdough-experiment and it's a 1-liter jar. Other times, I use a quart jar. I like that jar shown because there's no rim or lip to at the top (inside "shoulder") when I'm stirring or cleaning.
I've also been known to use a round Pyrex container -- the key for me is as little rim or lip as possible so it's easier to stir and to clean.
The LeParfait jars are on special at Costco right now
I have a couple of weck jars in various sizes. I’m guessing that would work also? And I gave Fido jars also.
grandma didnt have a scale
You are so right! Sourdough is very forgiving!
You didn’t discard in this video right?
Correct....but you may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment
And my apologies that I didn't see your comment till just now
i didn't have 7 jars but i did have 3 lol
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
I'm confused...you did 2x the water and only equal the flour. 590 of starter, 1180 of water and 590 of flour........ I thought you said 590 of starter, equal of water and 1180 of flour. Ugggggg. Can anyone explain what I'm supposed to do????
It’s because she forgot to reset the scale to 0 after weighing the starter. Dw, she used 590g of starter, water and flour
I was given a 4 year old 50 grams of starter from a friend who never discards any starter. Her bread is awesome. So why would you have to discard??
If you aren't making enough bread you will run out of space! Or give it away
Discard doesn't have to mean throw away, as in trash. It just means the part you are no longer using in the starter itself, to perpetuate. So you can cook with the part you aren't "saving" -- what you don't save is the discard. My pancakes are made with "discard" starter everydayhomemaking.com/the-sourdough-experiment and you can find lots of "discard" recipes. They are generally made with the part of the starter that you didn't just feed to replenish.
Like Lindsay mentioned, if you don't do this, you will be overrun with starter. :)
@@everydayhomemakingVB can put my discard back into the fridge to use tomorrow for a recipe?
Yes, just wouldn't leave it too long or it will lack strength. @@melissaheroux806
mines not bubbling
I'm sorry I just saw this. You may want to follow my original journey here to see photos of what it may look like at various stages: everydayhomemaking.com/the-sourdough-experiment There are also some fun FB groups where you can post your photos and we can help troubleshoot. Although this was an old problem now, so I hope you got your answer. I'm so sorry that I didn't see your comment till today.
I don’t think they measured anything hundred of years ago and the breads were delicious we have become too technical in modern days 😊
How did this lady know someone gave us some sourdough starter, she some kinda witch!?
Too funny! I know I was sending jars home with friends who wouldn't remember.... LOL (I just saw your comment -- sorry for the delay!)
Too comlicated!! Why do you use grams?? Measurements are simple
Grams ARE measurements. Most scales will have grams AND/OR oz. The U.S. is practically the only place that uses grams, and folks all over the world watch youTube, so I tried to generalize. :) You can actually use whichever measurement you choose -- the key is to keep the ratios similar to what we discuss in the video - you could even use "two shotglasses" or "one small handful."
I hope that helps! (I'm sorry this is delayed -- I just saw the comment)
too much calculating
So sorry you found it overwhelming. The key really is to just take whatever starter you keep and add a similar weight of water and flour. You can even eyeball it --sourdough is very forgiving!
Also: If you aren't using it regularly / weekly: According to Anja at Our Gabled Home, you could store this by simply stirring flour into the remaining starter (what you'd usually put back into the fridge) -- stir in enough to make a really dry mix and even leave some dry flour on top -- then store closed for up to six weeks. The night before using, take it out, stir in enough water to make it a loose mixture (as we did in the video to begin with), then leave out overnight (loosely covered) and it should feed/reactivate overnight to be used the next day. That can minimize discards. And measuring! ;)
Sorry for the delay -- I just saw your comment!
Is this still viable ? The website doesn't seem to be working on 20210727
I'm sorry you had trouble with the site. (And I'm sorry I am just seeing this comment!) The site works fine for me -- everydayhomemaking.com/the-sourdough-experiment You can see all my posts at www.everydayhomemaking.com
This was so helpful, thanks!