This baker is no joke. I love channels that focus on information a opposed to flashy vidoegraphy. this has been the most organized information on sourdough basics
The best thing to do with discard, in my experience, is to straight up fry it in a pan. Add some soy sauce later or something like that for more flavor since there is no salt, top it with a fried egg and some chili oil or whatever you want. I try to make it thin, and squish it down even more when I flip it, so it cooks all the way through. It's really yummy for very little effort. The reason I prefer this is because A) I don't need to add yet more flour to make regular pancakes or crackers, etc., and B) I'm lazy :D
Kristin, I know you are a biologist and I want to ask a question about the possibility to add to the starter you showed an amount of fresh yeast as a culture of Saccharomyces cerevisiae. Does it increase the aroma of the bread? Does it modify the starter for the better? Do you advice to mix the two sourdoughs ? What does it happen from a microbiological point of view? Many thanks for your answer. Pietro
Thanks Kristen! You are very generous and your explanations are always very clear. Your voice is perfect for an artificial intelligence computer character in a sci-fi movie. I have a doubt, I always have to feed the levain when the starter it's at peak or it doesn't matter? Can I make the levain when the starter is after peak? What do you recommend for better results? You are the angel of all home bakers!
Lol - I would love to do a SF computer voice one day! :) :) :) I like to try to always feed right at peak - this way I ensure the acid burden is never high, and I maintain peak yeast (rise) activity. That being said, sometimes I wake in the morning and notice it was a little too warm/humid overnight and my starter over-shoots the peak (and is collapsed in the jar). In this case, I use a higher ratio feed to build my levain (1:2:2 or 1:3:3) to help dilute out some of that excess acid load. Hope this helps!! Happy baking!
Thank you so much Kristen for another great video and informations! I’m constantly making your open crumbs bread and the results are amazing, tasty, light and fantastic my family and friends are absolutely love it!
Thank you! We have many more jars being manufactured right now (this time we wont run out for awhile!) - they should be here by mid- to late-March! I will keep everyone updated once we have more stock available at our warehouse :)
The jars look really nice, but I'm wondering if among all the information on them, does it say the weight of the jar itself? It could be useful when you're working with just one jar and you want to estimate how much starter is left there without having to transfer. Just a thought if you're going to sell these again.
It is a very helpful and informative tutorial videos. Thank you for your sharing. The kit is so cool. I like the design of temperature gauge of the jar:)
Will you be restocking the kit? I am specifically interested in the jars and spatula. The jars are inspired. And I have been looking for a spatula like this one, without success. Thank you
Thank you so much for your interest! We are in production for the second round of jars that will be shipped next month - so we should be re-stocked and ready to ship jars and kits again in April! If you'd like to be notified immediately when we have resupplied, you can sign up on our Products page: full-proof-baking.myshopify.com/products/full-proof-baking-sourdough-starter-full-kit
Just received my stater and did the first feed of 1:2:2 and didn’t notice any rise at all today. Will feed the same tonight and I don’t expect any significant rise overnight…should I keep doing the same feeding ratio of 1:2:2 or follow the 3 day feeding ratios in this video? Thanks!
You’re THE BEST! Although I feel I know quite a bit after baking with sourdough for 2 years I always get something out of your fantastic videos and instagram feed. Much appreciated!
Great talk! I learned at least a few things.This winter, I've been experimenting with micro feedings of starter. I'm using tiny 4 oz. jars and feeding just 3 to 4 grams of carryover starter, to 10 grams of flour, to 10 grams of water. I'm feeding 1 part dark rye, and 4 parts whole wheat mix. Feeding twice daily with the box set at 68F, or 20C. It's staying very constant and making good sourdough. I'll build my leavan up with the same ratio the night before. I know I'll have to make adjustments once it starts warming up, though. This looks to be a great kit for those wishing to cut the work down and not have to think it so hard!
It's funny yes - my starter changes season to season! It's like a whole other animal come spring and rising humidity :) I took a tip from bakers who work in tropical climates and lower the hydration down to 85-90% which helps slow down the time to peak and give me more control over my speed of fermentation. But my favorite time of year to care for my starter is definitely winter! Thanks for your message and I'm thrilled to hear you've got a strong and vibrant starter with your methods!
Thank you for sharing your starter! I got it yesterday. I have fed 3 times (not quite 12 hours apart yesterday) and about 3 hours after this mornings feed it had grown 4x in size! I was amazed! I decided to make 2 starters from the first feed. One will be switched to whole wheat. We have a large family (11 of us here at home) so 2 loaves a day with be great. I have named them from yours. So I have Ozzy (Jr) and Harriet. 💞 I have made sourdough for 12 years but I feel like I actually just gained some understanding from you. Much appreciated!
From my understanding, a stiff starter (40% hydration) maintained properly as a pasta madre/lievito madre will push the microbial balance more towards yeast activity (and less towards bacteria). If you've ever tried to make panettone or some highly enriched breads with 100% liquid starter, you will find there is a lot of trouble leavening the dough... and the resulting bread can be quite sour by the time you get the dough to rise. If you have an optimized PM, this is a powerful leavener - so it has the power to quickly rise even the most enriched (egg/butter/oil/sugar) bread doughs before the dough turns sour! Hope this helps!
Love your videos, learned a lot from you! I have a question... Can you please help me? My starter is now 2 weeks old but I feel like it's not "stable" yet, same flour, water and temperature (around 77F), after feeding it, it will triple it size but the next time I feed it, it doesnt grow as much... Sometimes it does and sometimes it doesnt... I tried feedind it 1:2:2 and 1:2:3, 2 times per day with white flour... Would you know why its not growing consistenly? Thanks you!
Actually this is quite normal! Sounds like your starter is well on its way to maturation. Though it can feel like forever, your first sourdough starter can take so long to develop - mine took about 3-4 weeks before it was rising in a truly predictable and active manner. Adding in wholemeal rye (or wheat), keeping the starter close to 80F, and feeding consistently at peak 2 times daily are things you can do to help speed up the transition. Hope this helps!
Hi Kristen. Thanks for this. The times I’m around during the week only allows me two feeds - one morning and one evening. Do you have any advice for managing a great starter despite this limitation? I have the whole of the weekend and use that to make sourdough bread. I’ve made beautiful bread when I’ve had time off work as I’ve had the time to feed the starter properly, so I know that’s the problem. Thanks again.
Hello and thanks for your interest! We are in production for the second round of jars that will be shipped next month - so we should be re-stocked and ready to ship jars and kits again in April! If you'd like to be notified immediately when we have resupplied, you can sign up on our Products page: full-proof-baking.myshopify.com/products/full-proof-baking-starter-jar-set Hope this helps!
I learn so much from Kristen,and she is very prompt in responses and generous with her advice. In my opinion her bakes are the gold standard,and she is constantly challenging herself to learn new techniques
Wonderful videos, and for anyone who doesn't know, the associated PDF guides are also incredibly detailed and useful! I do have a question - you mentioned the effect of temperature and flour hydration on lactic vs. acetic acid production. Have you also observed any effect of flour mixture ratios favoring one or the other?
Alex, thank you! Your question is such a great one, and I will need to study more on this topic. From my understanding, whole wheat and rye can push a starter towards a more sour profile - while white starters (no bran) can tend to be more sweet! You can read more here: www.researchgate.net/publication/230235823_The_effect_of_fermentation_temperature_flour_type_and_starter_on_the_properties_of_sour_wheat_bread I will try to read more on this as well - thanks for the question :)
I keep mine in the fridge and feed once a week. I cant have tons of discard lying around if fed every day, when i bake once a week. This is a pricepoint too. Flour is expenssive. Of course when fed those small ratios maybe it isnt that expenssive? I often bakes loafpan bread on discard snd fed starter combined. This gives me tasty bread with no waste. Sure the texture is not that good and crunchy, but its good enough. After lits of failure of baking sourdough bread, this loafpan bread gives me the most conststent loafs. My starter is very slow sometimes and will not rise to this nice slimey fluffy starter, but often it gets bubbly but very "dry" like a bad chocolate pudding you make from powder. As saud, 2 years i have tried, but i always fails to bake goid liaf so i gave up and started baking loafpan breads
Thank you so much for sharing, Kristen! I am still in day 1 since March 28th. I started from 5g, but here is in 17 - 22 degrees between March 28th to 29th. I keep feeding as instructed. Today the temperature is 25 to 29 at noon. Then I adjusted feeding ratio to 1:5:5, however, the starter is still no visible raised. Just now I fed again with 1:2:2 (23 degrees at night) my next feeding will be on the morning 9 am, probably the temperature will be between 26 - 30 degrees on day. Should I still follow the real temperature to feed the starter? I am little bit nervous if I made something wrong of my starter, so it was not happy and not rising. I always use clean and sterilized jar and tools, bottle water, keep checking the starter and the temperature. Would you mind to share with me your ideas what I should do in the next 3 days of my starter? Keep going to feed as the instructions?
Just recently got the starter fed it 1:1:1 yesterday morning. I decided to leave it alone for 24 hours and did the second feed this morning and it's been booming! In about 3 hours it tripled already so I am happy that I ordered this starter. I'm doing another starter from scratch side by side to this one which I'll call Baby Jordan so now I gotta figure out a new name for the Ozzy offspring.
I have that same scale. I use it primarily for weighing yeast for pizza making since it's able to weigh down to a 100th of a gram and the amount of yeast I'm using is most of the time less than a gram.
I tend to make smaller sized loaves - and like to stick to my 9"x5"x4" banneton (for dough weights of 500-650g). For my larger loaves, I like a 10"x6"x4" :) See here: www.luckyclovertrading.com/artisan-collection-oblong-proofing-basket-narrow-p-5196.html (affiliate link): www.amazon.com/dp/B07F6SBW7C/?ref=exp_fullproofbaking_dp_vv_d
Hey I got a packet of your starter and followed the instructions for a week and a half worth of feedings before making 2 loafs...turned out fantastic! I then put my starter at 1:1:1 in the fridge like recommended. If I'm not able to bake again within 2 weeks, how do I keep it healthy? I plan to bake the '3rd week's after fridging it, so do I just feed it one more time at 1:1:1 to last another 1-2 weeks until I begin daily feedings again with the Brod&Taylor proofer? Thanks
SORRY TO PISS ON YOUR PARTY BUT, SHOULD IT NOT BE "FOOLPROOF Baking" which means that it is" incapable of going wrong or being misused" sorry if that is pedantic but fullproof has no meaning!
This baker is no joke. I love channels that focus on information a opposed to flashy vidoegraphy. this has been the most organized information on sourdough basics
The best thing to do with discard, in my experience, is to straight up fry it in a pan. Add some soy sauce later or something like that for more flavor since there is no salt, top it with a fried egg and some chili oil or whatever you want. I try to make it thin, and squish it down even more when I flip it, so it cooks all the way through. It's really yummy for very little effort.
The reason I prefer this is because A) I don't need to add yet more flour to make regular pancakes or crackers, etc., and B) I'm lazy :D
It’s the greatest video and explanation I have seen. Thank you very much.
Like a Masterclass! Thank you!
This video is exactly what I needed 😊 Thank you!
Outstanding, clear, useful information you can trust and so helpful. Thank you Kristen for sharing your expert advice and techniques.
Kristin, I know you are a biologist and I want to ask a question about the possibility to add to the starter you showed an amount of fresh yeast as a culture of Saccharomyces cerevisiae. Does it increase the aroma of the bread? Does it modify the starter for the better? Do you advice to mix the two sourdoughs ? What does it happen from a microbiological point of view? Many thanks for your answer. Pietro
Thanks Kristen! You are very generous and your explanations are always very clear. Your voice is perfect for an artificial intelligence computer character in a sci-fi movie.
I have a doubt, I always have to feed the levain when the starter it's at peak or it doesn't matter? Can I make the levain when the starter is after peak? What do you recommend for better results?
You are the angel of all home bakers!
Lol - I would love to do a SF computer voice one day! :) :) :)
I like to try to always feed right at peak - this way I ensure the acid burden is never high, and I maintain peak yeast (rise) activity. That being said, sometimes I wake in the morning and notice it was a little too warm/humid overnight and my starter over-shoots the peak (and is collapsed in the jar). In this case, I use a higher ratio feed to build my levain (1:2:2 or 1:3:3) to help dilute out some of that excess acid load. Hope this helps!! Happy baking!
Well I've thought I knew all about starter until today 😁 thanks so much for this video
Thank you so much Kristen for another great video and informations! I’m constantly making your open crumbs bread and the results are amazing, tasty, light and fantastic my family and friends are absolutely love it!
When will the jars be available again? Your video has great information. Thank you.
Thank you! We have many more jars being manufactured right now (this time we wont run out for awhile!) - they should be here by mid- to late-March! I will keep everyone updated once we have more stock available at our warehouse :)
The jars look really nice, but I'm wondering if among all the information on them, does it say the weight of the jar itself? It could be useful when you're working with just one jar and you want to estimate how much starter is left there without having to transfer. Just a thought if you're going to sell these again.
When will the kit come back on amazon? Saves shipping abroad 😊
It is a very helpful and informative tutorial videos. Thank you for your sharing. The kit is so cool. I like the design of temperature gauge of the jar:)
Thanks so much for the feedback! Appreciate your comment :)
Will you be restocking the kit? I am specifically interested in the jars and spatula. The jars are inspired. And I have been looking for a spatula like this one, without success. Thank you
Thank you so much for your interest! We are in production for the second round of jars that will be shipped next month - so we should be re-stocked and ready to ship jars and kits again in April! If you'd like to be notified immediately when we have resupplied, you can sign up on our Products page: full-proof-baking.myshopify.com/products/full-proof-baking-sourdough-starter-full-kit
Core brand kitchen utensils makes a similar spatula in different sizes that are just like this. Can find them everywhere.
@@alexislamanna9266 thank you!
Just received my stater and did the first feed of 1:2:2 and didn’t notice any rise at all today. Will feed the same tonight and I don’t expect any significant rise overnight…should I keep doing the same feeding ratio of 1:2:2 or follow the 3 day feeding ratios in this video? Thanks!
You’re THE BEST! Although I feel I know quite a bit after baking with sourdough for 2 years I always get something out of your fantastic videos and instagram feed. Much appreciated!
thanks so much for this video
Sei bravissima....un bacio.. 😘
Thank you for explanation in a way everyone can understand. I now feel you told me what l’ve been missing to knowing. Thank you so much!!
Great idea Kristen! Could you tell me the height and the diameter of the jar set? Is it in glass, correct?
Thank you! It is a glass jar - the height is 10cm, the diameter 6.5cm. A 9 ounces :)
Merhaba. Lütfen Türkçe altyazı eklermisiniz!
Great talk! I learned at least a few things.This winter, I've been experimenting with micro feedings of starter. I'm using tiny 4 oz. jars and feeding just 3 to 4 grams of carryover starter, to 10 grams of flour, to 10 grams of water. I'm feeding 1 part dark rye, and 4 parts whole wheat mix. Feeding twice daily with the box set at 68F, or 20C. It's staying very constant and making good sourdough. I'll build my leavan up with the same ratio the night before. I know I'll have to make adjustments once it starts warming up, though. This looks to be a great kit for those wishing to cut the work down and not have to think it so hard!
It's funny yes - my starter changes season to season! It's like a whole other animal come spring and rising humidity :) I took a tip from bakers who work in tropical climates and lower the hydration down to 85-90% which helps slow down the time to peak and give me more control over my speed of fermentation. But my favorite time of year to care for my starter is definitely winter! Thanks for your message and I'm thrilled to hear you've got a strong and vibrant starter with your methods!
They're very hard to kill. lol
Thank you for sharing your starter! I got it yesterday. I have fed 3 times (not quite 12 hours apart yesterday) and about 3 hours after this mornings feed it had grown 4x in size! I was amazed! I decided to make 2 starters from the first feed. One will be switched to whole wheat. We have a large family (11 of us here at home) so 2 loaves a day with be great. I have named them from yours. So I have Ozzy (Jr) and Harriet. 💞 I have made sourdough for 12 years but I feel like I actually just gained some understanding from you. Much appreciated!
So wonderful to hear it revived so beautifully! Thanks for taking the time to send in your feedback :) Happy baking with Ozzy Jr and Harriet!!
This is amazing how to make the sourdough and raise to starter. I love your video and bread and sharing of that. You are the best😊👍👍
U mentioned higher ratio of flour make starter more sour...then Why pasta madre which is fed with more flour produce non sour Panettone?
From my understanding, a stiff starter (40% hydration) maintained properly as a pasta madre/lievito madre will push the microbial balance more towards yeast activity (and less towards bacteria). If you've ever tried to make panettone or some highly enriched breads with 100% liquid starter, you will find there is a lot of trouble leavening the dough... and the resulting bread can be quite sour by the time you get the dough to rise. If you have an optimized PM, this is a powerful leavener - so it has the power to quickly rise even the most enriched (egg/butter/oil/sugar) bread doughs before the dough turns sour! Hope this helps!
Love your videos, learned a lot from you! I have a question... Can you please help me? My starter is now 2 weeks old but I feel like it's not "stable" yet, same flour, water and temperature (around 77F), after feeding it, it will triple it size but the next time I feed it, it doesnt grow as much... Sometimes it does and sometimes it doesnt... I tried feedind it 1:2:2 and 1:2:3, 2 times per day with white flour... Would you know why its not growing consistenly? Thanks you!
Actually this is quite normal! Sounds like your starter is well on its way to maturation. Though it can feel like forever, your first sourdough starter can take so long to develop - mine took about 3-4 weeks before it was rising in a truly predictable and active manner. Adding in wholemeal rye (or wheat), keeping the starter close to 80F, and feeding consistently at peak 2 times daily are things you can do to help speed up the transition. Hope this helps!
Thank you so much for your time and tips!! :) Love your videos!
I ordered Kristen’s jars and have never received them. I now have to try and get my money back.
Hi Kristen. Thanks for this. The times I’m around during the week only allows me two feeds - one morning and one evening. Do you have any advice for managing a great starter despite this limitation? I have the whole of the weekend and use that to make sourdough bread. I’ve made beautiful bread when I’ve had time off work as I’ve had the time to feed the starter properly, so I know that’s the problem. Thanks again.
Please, Kristin, send me an answer: I would like to take it in account. Many thanks!
where could i find these jars? Thank you. You are the number one.
Hello and thanks for your interest! We are in production for the second round of jars that will be shipped next month - so we should be re-stocked and ready to ship jars and kits again in April! If you'd like to be notified immediately when we have resupplied, you can sign up on our Products page: full-proof-baking.myshopify.com/products/full-proof-baking-starter-jar-set
Hope this helps!
is this kit available at shoppe..Im from Malaysia
Great video..thank you. Are the temp one use only or do they give us the temperature thru out the use of the jar?
It is long lasting - The earliest jars I have are from the spring and the thermometers still work perfectly!
I learn so much from Kristen,and she is very prompt in responses and generous with her advice.
In my opinion her bakes are the gold standard,and she is constantly challenging herself to learn new techniques
Lll
What an amazingly informative video. I just purchased and received the kit today and I am so excited to get things started tomorrow!
Wonderful videos, and for anyone who doesn't know, the associated PDF guides are also incredibly detailed and useful!
I do have a question - you mentioned the effect of temperature and flour hydration on lactic vs. acetic acid production. Have you also observed any effect of flour mixture ratios favoring one or the other?
Alex, thank you! Your question is such a great one, and I will need to study more on this topic. From my understanding, whole wheat and rye can push a starter towards a more sour profile - while white starters (no bran) can tend to be more sweet! You can read more here: www.researchgate.net/publication/230235823_The_effect_of_fermentation_temperature_flour_type_and_starter_on_the_properties_of_sour_wheat_bread
I will try to read more on this as well - thanks for the question :)
@@FullProofBaking Great paper, thanks!
I keep mine in the fridge and feed once a week. I cant have tons of discard lying around if fed every day, when i bake once a week. This is a pricepoint too. Flour is expenssive. Of course when fed those small ratios maybe it isnt that expenssive? I often bakes loafpan bread on discard snd fed starter combined. This gives me tasty bread with no waste. Sure the texture is not that good and crunchy, but its good enough. After lits of failure of baking sourdough bread, this loafpan bread gives me the most conststent loafs. My starter is very slow sometimes and will not rise to this nice slimey fluffy starter, but often it gets bubbly but very "dry" like a bad chocolate pudding you make from powder. As saud, 2 years i have tried, but i always fails to bake goid liaf so i gave up and started baking loafpan breads
Thank you so much for sharing, Kristen! I am still in day 1 since March 28th. I started from 5g, but here is in 17 - 22 degrees between March 28th to 29th. I keep feeding as instructed. Today the temperature is 25 to 29 at noon. Then I adjusted feeding ratio to 1:5:5, however, the starter is still no visible raised. Just now I fed again with 1:2:2 (23 degrees at night) my next feeding will be on the morning 9 am, probably the temperature will be between 26 - 30 degrees on day. Should I still follow the real temperature to feed the starter? I am little bit nervous if I made something wrong of my starter, so it was not happy and not rising. I always use clean and sterilized jar and tools, bottle water, keep checking the starter and the temperature. Would you mind to share with me your ideas what I should do in the next 3 days of my starter? Keep going to feed as the instructions?
Kirsten your voice is soooo cute!!!
i realize Im quite off topic but do anybody know a good website to stream new movies online ?
@Dakari Kaysen i use Flixzone. You can find it by googling :)
@Dakari Kaysen Try Flixzone. Just search on google for it :)
Just recently got the starter fed it 1:1:1 yesterday morning. I decided to leave it alone for 24 hours and did the second feed this morning and it's been booming! In about 3 hours it tripled already so I am happy that I ordered this starter. I'm doing another starter from scratch side by side to this one which I'll call Baby Jordan so now I gotta figure out a new name for the Ozzy offspring.
Cool! Great information! My minions (named Fillimi - to start/begin in Albanian) live in an old pickle jar in the fridge.
hi
how are you
I have that same scale. I use it primarily for weighing yeast for pizza making since it's able to weigh down to a 100th of a gram and the amount of yeast I'm using is most of the time less than a gram.
Fill proof or fool proof?
Hi! Thank you so much for your videos. Definitely gives clarity and confidence to a home baker.
This was very helpful and well put together, thank you!
I just ordered some Ozzy! Kristen what size banneton do you most often use?
I posted a link.. not sure if it will be blocked by youtube. just google amazon full proof baking and you'll see her page and all the stuff she uses.
I tend to make smaller sized loaves - and like to stick to my 9"x5"x4" banneton (for dough weights of 500-650g). For my larger loaves, I like a 10"x6"x4" :)
See here:
www.luckyclovertrading.com/artisan-collection-oblong-proofing-basket-narrow-p-5196.html
(affiliate link): www.amazon.com/dp/B07F6SBW7C/?ref=exp_fullproofbaking_dp_vv_d
Very nice video! You reveal a lot of technical details about the sourdough starter. Thank you for being an inspiration for passioned home bakers.
Wow! Excellent tutorial!!! Thank you!!
which flour to use for daily refreshments
Just ordered my kit. Based on the video, it Looks like you don’t use all of the ozzy starter. Do we save that in case we mess something up?
Never mind. Kit arrived with ~7 grams of starter so I just added 7 grams of water and 7 grams of flour mix for 1:1:1 ratio.
Love this video 👏👏
Do you ship the kit internationally? I live in Hong Kong.
Yes we offer worldwide shipping! :)
You are the best ❤
Hey I got a packet of your starter and followed the instructions for a week and a half worth of feedings before making 2 loafs...turned out fantastic! I then put my starter at 1:1:1 in the fridge like recommended. If I'm not able to bake again within 2 weeks, how do I keep it healthy? I plan to bake the '3rd week's after fridging it, so do I just feed it one more time at 1:1:1 to last another 1-2 weeks until I begin daily feedings again with the Brod&Taylor proofer? Thanks
The VERY LONG ads at the beginning of your video are WAY to long to be forced to watch! PLEASE ad a SKIP ad button!!!
SORRY TO PISS ON YOUR PARTY BUT, SHOULD IT NOT BE "FOOLPROOF Baking" which means that it is" incapable of going wrong or being misused" sorry if that is pedantic but fullproof has no meaning!