Exactly, the first loaf I ever made was with cold starter my friend gave me and it came out great. I tried it again recently and there's really no difference in the quality between active starter and cold starter. I feel like people are really over complicating sourdough. Sourdough has been made for thousands of years. I don't think the people who were originally doing it were taking the temperature of the dough and worrying about measuring everything to the last half a gram
Hiii Rosie! How nice it is to connect with our namesake! Thanks so much for sharing your experience with active vs. cold starter. There's so much fuss out there and I think it's great for others to hear your comparison. I've always thought the same thing about people overcomplicating sourdough. And HAHA yes, I doubt they were doing all that back then! Have a wonderful rest of your week ❤🌻
I need to find a recipe so I can do mine, I am looking all over the RU-vid but those that I have found is so hard to follow. By any chance do you have a video or some recipe that I can follow? Thank you in advance.
@@MisticaDiaries Hiii! Thanks so much for checking out my video and here's my video on how I made a starter with no discard and no weighing: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYTAwBnTJDA.html. It was super easy and I was able to bake with it in a few days. I hope that helps and please let me know if you have any questions!
@@RosiesKitchenAdventures omg, thank you so so so much, may God bless you! I will check it out and try to do! I will come back to let you know the results, you are so sweet, thank you!
How is it a myth literally every video says to do it like that which i feel like it’s probably better to do it that way because it gives a better product.
@@jackster10101 Hiii! Thanks for checking out my video. I'm merely showing another way to make sourdough, which is much easier in my opinion. As for a "better product", that's subjective and I encourage folks to try their own baking experiments to determine which methods they prefer. Be well!
I appreciate someone explaining this bc really, when you incorporate the starter into the dough, you ARE feeding it, so in theory the activity in the starter should still there. I’m new to sourdough but learning there is more than one way to do something especially when you are super busy and don’t have a lot of extra time. Another thing I’ve seen is using a stand mixer in the beginning in place of all the stretch and folds. I still want to make it the traditional way sometimes but can’t always
Thank you. I feel like most people have so many “new” and “innovative” steps to making bread. Ppl have made bread from hundreds of years ago. Without all these fancy steps. Thank you for just bringing it back to basics with the same outcomes!❤
This is a good point since you're feeding it when you bake with it by adding flour & water. But also, discard doesn't equate waste - you keep the discard too & use it for quick breads like pancakes/waffles, flatbreads, etc. as well as using it for your general baking.
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
If you think about it, you're feeding the starter when you make the dough for your bread. If you know you've used the starter recentlyand it's been in the fridhe since then it should be just fine. It's the same principle when working with yeast. You don't need to add sugar to your water/ milk/ yeast starter if you know your yeast is alive and active ( not expired in your cupboard).
Hiii Stacey!! YESS...you explained it so perfectly. That was exactly my thinking and that's absolutely what I do with yeast. Thanks so much for sharing your thoughts with all of us. ❤🙏
With mature strong starter, making sourdough is really forgiving. The main difference is pretty much just gonna be a longer bulk fermentation if you take it out of the fridge.
Absolutely! I use a no discard method except once per month when I add a little of the discard to gallon jugs of water to feed my organic garden. I keep a spare large jar in the frig for times when I need hundreds of grams for cheese-its, pop tarts, etc, and allow it go months without feeding, then just stir the hooch in; or, if it's too much hooch 1.25-1.5", I pour a little of the liquid off.
I’m new to sourdough and I haven’t baked an eatable loaf yet. Yesterday after another failed loaf I grabbed a cold starter out of my fridge and tried again and so far it looks to be going good and I’ll bake it tomorrow. I just can’t bring myself to waste good flour and I’m glad I kept my first jar of starter in the fridge. I think people have over complicated the whole process but I’ll keep on trying.
Yes, definitely keep on trying!! My first 20 loaves weren't good at all when I was learning but experimenting to figure out what process works best for you will pay off!
People usually feed it to be able have enough starter to use. I usually keep about a tablespoon of starter in my jar so I have to feed it every time I bake.
I do the opposite.. I keep a lot of starter in the fridge for when I need it & only feed it when I need more. That way it’s sour sourdough starter. The starter feeds on the flour & water in the ingredients for bread making as it sits on the counter overnight 👌 it’s the same thing as feeding it except it has aged in the fridge and become ‘sour’ with the hooch on top that is mixed in. It’s the difference between making starter for its ability to rise or making bread that’s sourdough and will rise in several hours. Happy Baking 🌹🌹🌹
@@RosiesKitchenAdventures 🌹 thanks & you’re welcome! Also I wasn’t getting that truly pungent (in a good way 😂) sour bread I remembered from San Francisco.. for people who want super sour sourdough bread - we can replace some or all of the water in a bread recipe with buttermilk. It’s a culture product like starter is. I make my dough (without kneading) and leave it in a covered bowl in the oven with the light on for about 12 or more hours. If you use a gram of salt for each ounce of flour: such as a recipe that has 20 ounces of flour has 20 grams of salt.. this makes the window of proofing much larger. If we don’t want to use the dough for whatever reason we can put it in the fridge for a day and then bring it back out. When it gets to room temperature it begins feeding on the flour.. same as before, into the oven with the light on. The second rise has a bigger window as well. There’s no need to knead bc the extended wait time produces gluten strength. When we shape the loaf we try to keep the co2 bubbles in place.. by not punching it down it will make the second rise quicker. Gently fold, pull & press it into a loaf. Of course it can all be done without the light on in the stove, it just takes more time. More time means more flavor 😋 I start the dough about 20 to 24 hours before I plan on baking the bread. The window is open longer than that bc of the little bit of extra salt.
@@debrajol3585 how long does that starter last in the fridge. Say you had a bunch of starter waiting to make bread is there a time limit to when you have to use it?
Sourdough discard has plenty of delicious uses depending on how often you bake. Sourdough tortillas, crackers, and my favorite savory pancakes! I think of discard as the secret benefit to home baking sourdough
I saw one short and I am a new sub. I have tried sourdough a few times over that last few years but its is always so complicated. Im going to watch your methods and give it another go
Hii Rachel! Thanks so much for checking out my video and I'm so excited for you to try this method. I'd love to hear how it turns out for you! Be well and happy baking
I underestimated the amount of started I needed for the two recipes I wanted to make… I batch was planned and the other wasn’t. I used the 15g of active starter I was missing and used the cold discard started from 2 days before and everything turned out well. A healthy happy loaf.
I keep a quarter cup on my fridge, I feed it every time I bake sourdough usually 1 every 2 weeks. I also make a "hard starter" an hour or so before usually 1 part from the fridge 2 parts flour, 1 part water
I just feed my sourdough when I'm gonna bake , usually once a week or once in 2 weeks. I usually used up most of it, I only leave like 2 tbsp starter in the fridge.
Im homeless other words id be cooking and baking all the time. I never understood why they throw away starter. I definitely don't think folks back in the day did that as our culture is very wasteful these days😢
If the starter is viable enough to be fed then it can be used to make bread despite it's activity level. Feeding a starter and putting it in dough is the same thing.
I added the Oregon trail starter to my new starter. I'm fairly new at sourdough, and all these sites have confused me. The artisan breads never came out well. But I've had really good success with sourdough sandwich bread . That's what I'm sticking with.
Starter tortillas are amazing to use up that discard. Big spoonful of discard, a touch of olive oil or whatever oil u use and enough flour to make a roll out dough. They are yummy
Hii! Thanks for checking out my video and that's so exciting that you'll be getting back into sourdough! If you are curious how I made a starter with no discard that was ready for baking within a few days, here's my process: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYTAwBnTJDA.html Be well and happy baking! ❤
Omg. Newby here. I just made a successful starter and this question popped in my head - why do we feed it first when you'd be feeding it with the recipe flour and your starter feeds and rises on that food But how much then goes in your recipe? The same amount the recipe calls for? So if a recipe I have calls to 140grams... all I do is use 140grams of starter straight from the fridge?
True! I also just never have any discard, I do often feed it before using it but then I just... Use all of it. Never any discard. It's actually so easy.
Very glad I saw this! I’m just getting into sourdough and my ADHD and I thank you 😂🙏🏻 knowing I want to do something 6-8 hours beforehand and then actually wanting to do it 6-8 hours later is very rare. But having the urge to do something and then doing it right away? That I can definitely do hahah
Ughgghghgh you SAID IT!!!!!! For me, it's not only having the opportunity and desire to DO it later, it's also having the energy and low pain levels, since I have fibromyalgia. I often feel great in the morning, and will have lots of plans for the day... but often, they don't work out because I've done too much and exhausted myself or caused myself to be in way too much pain! Life looks different 6-8 hours apart sometimes!!!
I never discard. I use all the starter the day I need it and fill up the jar with flour without mixing it. Place in fridge until I need it. Remove it and add more water and mix and let it grow again and use... Repeat indefinitely with never discarding. 🍕
Hiii Sola! Thank YOU for checking out my video. I was so intimidated for years for the same reason and was amazed when I realized it didn't have to be so challenging! I hope you give this a try and please let me know if you have questions along the way. Be well ❤
You don't HAVE to feed the starter, similar to how you don't HAVE to let the dough mature over night or rest after baking. Not feeding the starter will affect the ph, flavor, proofing time, etc. There are lots of things you don't HAVE to do when baking, but you SHOULD for best results if you have the time and ability to do so.
YAY! I'm so excited for you to try this. The total fermentation time will be a bit longer because the starter essentially activates in the dough instead of during a separate feeding.
Good tip 👍 I always feed the starter at the same time as I have removed some for baking. Once it's active put it back in the fridge until I need it again. I also don't bother with an elastic band, it's fairly obvious that it's ready when it' full of holes and the top goes flat...
Hiiii! Thanks so much for checking out my video and sharing your tips! That's exactly how I maintain my starter as well and it's so nice to hear that someone else does it that way. HAHA...that's so true about not needing the elastic band 🤣Have a wonderful week ahead! ❤
The difference is that it will proof faster if you feed it a few hours beforehand. Also you don’t need to throw away anything? It’s not that hard to make just enough sourdough for the recipe + a little bit more to keep for the next time.
I am quite an experienced baker (using yeast) but sourdough starter has never worked for me. I have tried at least 10 different methods and my starter always dies by day 4 and then never comes back.
Hiii! It's always wonderful to hear from you! HAHA...all in due time. I'm grateful for all your kind words and support and I hope you have a wonderful rest of your week!
I've wasted time n money n frustration 5 times given up! Everyone says have a teaspoon of starter n is enough but I can't seem to get one going ! I've bought proper water but run out of flour . Always a mess too I'm gonna try one more time but I want an instant recipe no patience . I'm in Queensland Australia help me
Hii! Thanks for checking out my video and I'm so sorry that baking sourdough has been so frustrating. Honestly, I was super frustrated too with baking! Figuring out how to adapt recipes to your personal kitchen environment and ingredients can take a ton a trial and error. I hope you keep on trying!
depends on whether you're cold fermenting the dough or not I think If you don't feed the starter ahead and put it in directly and go straight into preparing the loaf then it likely won't do as well cos it hasn't had that time to propagate properly But in the fridge, it doesn't really matter anyways cos it's gonna be in there for like 8 to 12 hours
Hii! Thanks for checking out my video and sharing your insight! My room temperature is about 66 deg F overnight. I proof the dough at room temperature the entire time and it works well but it's important that folks adjust the process to suit their own personal environment. Be well!
I've been making sourdough bread from the same starter for 50 years and have never discarded any of my starter - the whole thought of having to deal with this internet idea makes me laugh!
@RosiesKitchenAdventures If I understand the ancient methods of preserving a fermented starter, it was in the form of a small dough ball and was stored in your bag of flour. It was entirely added to the bread making process. After the first rise another know was gathered and thrown back into the flour sack for future use. Makes perfect sense to me... who would want to lug around a jar with expanding gases in it - LOL!!
Ugh I'm just getting back into fermented breads after 20+ years of not making any (i ferment veggies and brew booch tho!😊). My menopausal brain is struggling far too hard with this. The word "discard" is throwing me off. If I discard half, let's say.... can't i just feed both halves, and now have TWO active starters?? Also, if I don't feed before using some of the starter to bake... then should I feed what's left before putting it back into the fridge? Thanks in advance!!!❤
So you go to the fridge, use what you need, feed it and let it rise and then stick back in the fridge until you’re ready to use? Right? Do you have to use it pretty regularly? I just dehydrated some to stash away for a test. B do you have a recipe for those rolls? Those looked amazing!
Hiii Sheri! Thanks so much for checking out my video and your summary of my process is correct! I use my starter about every week. And thank you for asking about the sourdough rolls. They are one of my absolute favorites and here's my video on how to make them: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-4s1jbpuKqXo.html. If you try them, I'd love to know how they turn out for you. I hope you have a wonderful weekend! ❤🙏
Ive tried this and it doesnt work. Bread came out like a pancake. The crumb was fine but it just didnt hold its shape in the oven. The only way ive found to fix this is by starting with a really strong starter. So what has to be done differently if you use a cold starter?
Hii! Excellent point! When using a cold starter, the fermentation time needs to be extended to help develop the gluten structure and flavor. The starter is essentially being fed by the dough instead of a separate feeding. My standard sourdough recipe (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html) uses a 24 hour fermentation. I know that sounds crazy long but it's a more convenient baking schedule for me and requires minimal effort.
Question that the video didn't cover. Say you just used your starter so in turn you just fed it. Do you wait for it to rise up before sticking it back in the fridge or just feed it and immediately put it back in?
Hiii! Thanks for asking that question. I let it rise again after I feed it and then put it in the fridge until the next time I bake with it, about a week later. I hope that helps!
I have a recipe for 2 loaves of sourdough but i want to double that recipe to make 4 loaves. I assumed i could just double the recipe but im having trouble with making my starter rise now that im trying to make 500g of starter from the frig. I used the 1 : 1.5 : 1.5 ratio to hopefully give my starter lots to feed on especially trying to get a larger amount of starter for the recipe but now its not rising after overnight. Should i have done a much smaller amt of starter to a larger amt of flour & water ratio? Can i put my starter in the oven on warm setting to help rise? I dont want to waste this now.
Hiii Jacie! I'm so sorry that I'm late to seeing your message. When trying to make a lot of starter with a higher ratio of flour, it just takes longer for the starter to digest it all so might take closer to 18-24 hours instead of just overnight. I also like your idea of placing it in a warm place to help the fermentation. I hope that helps!
I do the same thing and it works great. Everyone makes such a big deal about the whole process but it’s really not. I was so intimidated when I first started making sourdough but after a while I realized it’s not as big a deal as everyone says.
Should I wait until my starter has risen properly until putting in fridge? Mine is showing a lot of activity in terms of bubbles but isn’t rising. Even though it’s summer I live in a cold country so i don’t know if it’s just too cold.. thanks for this vid 🙏🏼
Hiii! Thanks for checking out my video and that's a great question. I usually wait until my starter has risen properly to put it in the fridge. Sometimes, I'm not able to wait that long and my starter has only increased in volume by 25-50% and it still works well. My room temperature is about 66 deg F so if your home is colder than that, you're correct that the temperature could impact the rise. In that case, moving your starter to the fridge after about 8 hours of fermenting at room temperature or until you see lots of activity should be ok. I hope that helps!
Hiii Neil! Thanks for checking out my video and that's a great question. Yes, it will take longer to rise because the starter is activating directly in the dough instead of during a feeding. I actually intentionally do this to prolong the fermentation time for a more convenient baking schedule, complex flavors, and crumb structure. I hope that helps!
Thank you for this! I have been blasting through my whole wheat flour and it's not cheap! Could you explain what the science is behind using an unfed starter? Is it because it's kind of being fed by the ingredients in the bulk dough? If you've already made a video explaining it I can search :)
Hiii! Thanks for checking out my video and I'm totally with you on the cost of flour these days! You are exactly right that the unfed starter just activates in the dough instead of through a standard feeding and is fed by the flour in the dough. It's also easier for me personally because it's one less step. The caveat is that the total fermentation time for a nice airy loaf will be longer (I usually do about 24 hours total), which is actually great for developing complex flavors. Here's my basic sourdough process (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html). Be well and happy baking! ❤
I'm a bit confused. you mentioned that the last time you fed your starter was the last time you baked, but you also mention not having to feed it before adding it to your dough. Do you use the 2 methods interchangeably?
Hii Jules! Thanks for checking out my video! It's actually all part of one method. For dough, I use my unfed starter straight from the fridge. Then I feed it to make up for the portion I used for the dough. Once the starter roughly doubles in volume, I just put it back in the fridge until the next time I bake, which is about weekly. I hope that helps to clarify!
Wait. You're supposed to use the starter 7 hours after you fed it? I just use the starter whenever i am hoing to make the dough. Discarded or not. It still works. Just might take a little bit more time to proff and ferement for me
I have tried this on my last 3 loafs to see if there was any difference between using the starter after a feeding vs just using the discard same exact process I always do for each of loafs. From my observation is I dont get as nice of a rise vs after a feeding. That being said I do like this method of using the discard it is less wasteful.
Hiii! Thanks so much for checking out my video and sharing the results of your experiment with all of us! With the "no discard" method, I increase the total fermentation time to about 24 hours from the time I mix the dough till the time I bake the loaf (my full process here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html). I get a nice rise with that extended time so the starter can fully activate within the dough. I'm super curious if used your usual baking schedule with the 3 loaves or if you adjusted the total fermentation time. Thanks so much for sharing your insight! 🙏
@@RosiesKitchenAdventures I kept my usual schedule. After my folds are done I usually shape and Ill leave it in the fridge till I am ready to bake the next day either in the morning or evening, whenever I have more free time. Altho its not that big of a difference to say one method is better then the other, I would still probably do the feed before baking if I plan on giving the loaf away so I can get more compliments.🤭
Yes, it's an ancient method and shouldn't be so difficult. We as human over complicate everything and look at our health and the state of the world. Nature is pure and instinctive ❤
I recently restarted a starter after taking a break from sourdough, and I completely forgot the patience required for the first week or so. I have a sourdough home that keeps the temperature at whatever temp you desire and it’s never failed me, but my starters have not been up to snuff yet. Checked again this morning and it’s finally doubled.
WOOW a sourdough home sounds amazing!! That's so exciting that your starter has finally doubled and welcome back to sourdough baking! Thanks for checking out my video❤
Hii Brenda! Thanks so much for checking out my video and welcome to sourdough baking! Here's my video where I go through how I make my standard sourdough bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html. I hope that helps!
I had gotten instructions to feed the dough every week w lots of flour sugar and water and throw away a lot of starter ever time i baked. So wasteful! I finally started adding yeast to the starter i was supposed to throw out and using that to make bread too. Worked like a charm.
Lol, I just watched a guy spent quite some time explaining starter is not leaven and show how to make leaven, and I was thinking why it's so different, that leaven is just start add water and flour, how is it different to just add starter to water and flour 😂😂😂😂😂😂
Hii! I actually don't weigh my flour and water for the starter but it's roughly 2-3 tablespoons of each to get a thick pancake batter like consistency. I hope that helps!
Hiii! Thanks for checking out my video! The top is so dark because I bake my sourdough in the toaster oven and the top gets close to the top heating elements.
Doing this week after week after week, it *can* become acidic with this method. Let's just say it generally works fine, though it is a little suboptimal, and occasionally an actual problem with high acidity. If you do that regularly, every now and again you are going to run into a problem, with high acidity destroying your glutens. That may be a reasonable tradeoff for the convenience.
You included website info, but technically, they are not “links”. You should learn how to incorporate the sites as links, so people can just open them with a click or a touch.😉
