#1 Thing I Wish Someone Told Me About Sourdough  

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!

True… but people have been making wine and beer for 1000s of years too , but I’d bet it tasted horrible compared to todays methods and standards lol

Hiii Hansen! It's great to hear from you again and thanks for your kind works and support! I hope you have a wonderful weekend ❤🙏

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

@@bina_5 Exactly! Thanks for checking out my video!

Welcome to sourdough and thanks for checking out my video!

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.

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. ❤🙏

That sounds great! I'll definitely have to try it! Thanks for checking out my video.

@@RosiesKitchenAdventures I think it’s great. You’re welcome.

@@RosiesKitchenAdventuresMix in some scallions and dip it in soy sauce 🤤

@@ilikemyrealname Hiii again! Ooooh that sounds so delicious! Thank you for the recommendation 🙏

YESS!! Thanks for checking out my video and have a great weekend!

Ya. My boy Neout , long story, is a beast. Right from the fridge and things get rising.

@@Potatogambit That's ahhhmazing!

@@Potatogambit My girl Agatha warms up fast from the fridge too. Every few weeks we make a loaf.

Hiii Miriam! HAHA Thanks so much for checking out my video and I'm glad you enjoyed it!

I have been doing it this way for years==

Exactly!

@@elkeschmitt9285 That's awesome!

Gotcha! Thanks for checking out my video!

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 🌹🌹🌹

@@debrajol3585 Excellent points! Thank you for sharing 🙏

@@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?

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

Thanks for checking out my video! That's great to hear that I'm not alone in this and thanks for sharing!

Hii! Thank YOU for checking out my video!

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 ❤

YAAAY! I'm so happy you feel inspired to bake bread and thanks for checking out my video ❤

Hiii Linda! That's so cool that you have the Oregon trail starter and I love sourdough sandwich bread!

That's awesome to hear and thanks so much for checking out my video!

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! ❤

Hii! Thanks for checking out my video and for sharing your method! 🙏

@@RosiesKitchenAdventures anytime. 😉

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! ❤

That's a great tip! Thanks so much for checking out my video and sharing what you do!

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!

Thank you, Rosie. I hope the rest of your week is wonderful as well.

Thank you Rosie. I hope the rest of your week is wonderful as well

Hii! Thanks for checking out my video!

That's an awesome method! Thanks for checking out my video!

Exactly! Thanks for checking out my video!

YESSS! Thanks for checking out my video!

YAAY! I'm so glad!

Yes! That's a great option for the discard!

Hiii Patricia! That's awesome that you also do this! Thanks for checking out my video I hope you have a wonderful weekend ❤🙏

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!

Exactly! Thanks for checking out my video!

Great points! Thank you.

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!

Hiii Ramon! Thanks so much for checking out my video and that was my thought exactly! Be well ❤🙏

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❤

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! ❤🙏

Aww thanks so much for your kind words, Gisela! I appreciate your support ❤

YAAY! It's great to hear that others do the same thing! Thanks for checking out my video 🙏

Thanks for checking out my video!

@@RosiesKitchenAdventures and the free advice I always check out things to do with Baki g

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! ❤

That's amazing!! Thanks so much for sharing your experience!

@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!!

Hii! That's a great point and thanks for sharing!

@@RosiesKitchenAdventures You are welcome!

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!

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!

Great points! Thanks for checking out my video!

Exactly!! Thanks so much for checking out my video!

HAHA! I'm so glad you enjoyed that part!

That's a great tip! Thanks for sharing!

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.🤭

@@rawwr9999 Gotcha! HAHA that makes sense!

My starter has been on the counter and has water on top sitting there. No bubbles in the starter

@@janetmccollum1881 is this an already established starter?

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!

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!

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.

Good to know! Thanks for sharing!

HAHA Lawnmowers have a mind of their own! Thanks so much for checking our my video!

Excellent point! 💯

That's great to know! Thanks so much for checking out my video!

Hii! Thanks for checking out my video! For more details on my standard sourdough recipe, please check out that separate video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html

Average is 50/50 water/flour.

Exactly!! It works and is so much easier for me.

Hii! That's a great question! Here's my video on how I shorten my normal sourdough process: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EFTsMdeJma4.html.

If your sourdough is too sour, take out a portion, and feed that portion in equal ratio. That will reduce the 'sour'. Use it later the same day or next. Don't wait too long...or the acidity will take over again.

Aww thanks for checking out my video!

Hii! Yes, that's correct. Once my feed my starter, I let it ferment until it has doubled in volume before I put it back in the fridge till the next time I bake with it. The time it takes to double can be anywhere from 6-12 hours depending on room temperature. I hope that helps!

Hiii! Thanks for checking out my video and I totally understand how trying to use a fed starter at the right time can be inconvenient! I'm excited for you to try this. When using an unfed cold starter, you'll need a bit longer fermentation time so the starter just activates in the dough instead. Here's my video on my super easy standard sourdough recipe with recommended fermentation times (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html). I hope that helps!

Hii! Thanks for checking out my video and that was my concern as well. In my videos, I try to show that it doesn't have to be as labor intensive as it seems. I only feed my starter about once a week. Also, starter can be easily frozen for longer term storage (my video on how I freeze and revive starter: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-X5x9sMp-m3k.html). I hope that helps!

That's a great tip! Thanks so much for sharing!

@@RosiesKitchenAdventures with pleasure 🙂

@@RosiesKitchenAdventures I tried both methods, but for me feeding the starter before baking brought better oven spring. Both don't discard anything though.

Hii Veronica! Thanks so much for checking out my video. Here's my video on how I made a starter from scratch with no discard: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYTAwBnTJDA.html

Oh no! I'm sorry to hear that! A lot of factors in the environment, like temperature and the natural yeast strains, can affect the activity of the starter.

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!

EXACTLY!!

Hii Gayle! Thanks for checking out my video. The starter is just dark rye flour and water, no sugar or yeast.

HAHA I'm not familiar with Pillow but will have to look it up!

Thank you for checking out my video!

Thanks for checking out my video!

Hii! Thanks for checking out my video. The top gets dark because I'm baking it in my toaster oven so the top gets close to the heating elements. It's less dark when I bake it in my normal large oven.

Hiii Cindy! Thanks for checking out my video!

Hiii Charlene! I'm so sorry to hear that your starters didn't work out. That can actually be a normal part of the process for a new starter to be super bubbly and then less active. Then a few days after that with continued feedings, they become more consistently bubbly. Sourdough is definitely a journey!

I've just started making mine, the consistency needs to be quite thick, and I put my jar on the radiator, it seems to bubble up quick that way

@@wendybridges1538 That's a great tip, Wendy! Thanks so much for sharing!

Perhaps your water is high in chlorine. Try using distilled water or letting the water from the faucet set for a day or two.

Hi Wendy! I did not add any commercial yeast. This is only sourdough starter. Thanks for checking out my video.

Hiii Anna! EXACTLY!! Thanks so much for providing that example. WOW...it really is a lot of flour just for feeding the starter😳

Not if u use very small amounts of flour / water / starter and scale up according to recipie . Takes a little more planning but u don't waste that much flour

@@jaydenflash4706 That's a great point! Thank you for sharing!

I didn't add yeast. I'm not sure what looked like yeast here and I'm sorry if there was confusion.

That's a great point!

Ooooh nooo! That's great advice and thank you for sharing!

I used all my starter once, but added water to the empty jar and shook it up to get the residue off the sides. Added flour and there it was. Before starting over, just try using the bits stuck in the jar.

@@msjr1765 This is an excellent point! Thank you for chiming in here! 🙏

HAHA yeah...with the nice oven spring, the top of the loaf got a bit too close to top heating elements in my toaster oven!

​@@RosiesKitchenAdventures Dark crust has a fantastic taste, especially when made into bread pudding!

@@shermanhofacker4428 Ooooohhh...that sounds so good! Thanks so much for the inspiration 😋

Hiii! Thanks so much for checking out my video and sharing that information. I love learning about sourdough in other countries!

Thank YOU for checking out my video!

Plus, if you use the discard, there is no waste

The point is... That is incorrect. There is no need to do that...

​... But there is no need to have discard at all - just use the starter for all the same discard recipes.

Disagree with that. I grab mine from the fridge, weigh out what I need, add the rest of the ingredients. If I'm making bread, the next day it's ready to be shaped, second proof and baked. I only feed it when it's getting low and there isn't enough for a loaf .

Hii and thank you for that feedback! Here's my longer video on my standard sourdough method: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Ao5m9qI94Z0.html Be well and have a great weekend!

I have many many times, why I am so confused.

It's often recommended to feed the starter several hours before baking so it can be added to the dough when it's at peak activity.

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!

That's what I plan on doing.. seems better than feeding each time in addition to feeding again before baking. Thx for this video!

@@mustima7547 Thanks for checking out my video and I'm so glad you found it helpful!