Creating And Sustaining Your Homemade Sourdough Starter With Discard For 1 Week Or Until Perfection
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- Опубликовано: 6 сен 2024
- rye flour first choice
all purpose flour secondary choice
water
tall jar
wooden or silicon spoon
scale for weight measurements
The first 7-10 days I do discard half of my mixture.
It is not ready for use yet
I do not want my mixture to overflow
And if I do not toss it I would need to add much more flour each day and waist it.
After 7-10 days , when my starter is ready and mature I do not toss any anymore. I use it every day as I bake everyday. I also do not feed it 2 times a day no more. I feed it first thing in the morning and just mix it at night before bed.
When starter is feed 2 times a day it is a bit stronger. But I have been doing feeding once a day for the last 4 years and it still works great.
Best way to learn in by experience so please experiment and try it yourself. See what works best for you and your family
👏👏👏
Incredibly thorough lesson!
thank you
Love the easy to follow instructions. I will definitely try this.
You can do it! it is so worth it
Dziękuję ❤
I just started looking, but I’ve found lots of no-discard recipes on RUclips for making sourdough starter. Have you tried any of them? Thank you very much.
The discard is only for a week. The first week when I start with sourdough starter. I use discard in any bread and rolls, so nothing gets wasted. If I didn't get rid of it I would have to use more flour each day. Eventually I would end up with more starter than my feeding could sustain. After a week or when my starter is ready I do not discard anymore. I use it in baking my breads or Keep it in my fridge.
And yes there are many different recipes to pick and chose. It's great to have variety and pick what works best for any individual.
Bless you. Have a great day
Dziękuję
Prosze bardzo. Milego pieczenia
Thank you very much😊
You're welcome 😊
❤😊❤
Do you refrigerate or leave it on the counter because you use it everyday?
I use it pretty much everyday so yes it is out
I have my rye flower ordered. I've been using KA unbleached all purpose and my house is very cool. Having trouble getting there.@@Sabinaspolishinspiredkitchen
On very cold days, I put a smaller towel around the jar. Wrap it in blanket lol.... Unfortunately, the temperature has a lot to do with the sourdough starter.
Can you use this starter for traditional Polish bread ? If yes, can you make a video how to make Polski chleb?
Yes one of those days I will.
I have done sourdough bread recipe here if you interested. This one is also more like European style bread. Chleb na zakwasie.
Pozdrawiam
I have put a video for Polski Chleb. Chleb wiejski. But it will be live on April 6th as I have scheduled different recipes already.
If I get a little bit of water in my bag starter, is it still okay to use
I am sorry but Not sure what you mean by "bag" ? Best is a jar. Glass.
But if there is too much water, you need to add more flour. Sourdough starter should be almost thick as peanut butter. Hope this helps
It seems that you are wasting a lot of good flour. Do you have any recipes to use it in??
Only for one week until my starter becomes mature. After that no more discarding. I use it in my other breads. Cranberry walnut or apricot or english muffins. You can use it in any bread. Also, once that starter is mature, you can keep it in the fridge and take it out when you know you will need to make your bread. Starter can be in the fridge for a week.