169: THREE things to keep your Sourdough Starter Scrapings in TIP TOP Condition - Bake with Jack

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When it comes to Sourdough Starter Maintenance my approach is a minimalistic one... but there are a FEW things I do on the regular to help keep things nice and clean...
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Опубликовано:

21 сен 2021

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Комментарии : 112

@jklphoto 2 года назад

Why I remember when Jacky was a young lad with an empty peanut butter pot for his scrapings...

@maryjoboyle606 2 года назад

😁

@Kay-du4ll 2 года назад

That's the first thing I thought about watching this!

@paulcullen814 Год назад

Just watched a video on the Culinary Exploration channel where he tries the scrapings method for his sourdough starter. He mentioned the Bake With Jack channel as where he had seen the scrapings method demonstrated, then tried it and said it works well for his use (feed the scrapings at 9pm and leave overnight to bake one loaf in the morning, then leave the scrapings till that evening and repeat each day). Towards the end of the video he gave a big shout out to Bake With Jack for showing him that he can stop wasting loads of flour feeding loads of starters that he wasn't going to use and just use the one smaller scrapings jar.

@cachef1 7 месяцев назад

Always like your suggestions. Your teachings are great. I enjoy them as much as your sourdough starter likes a new feeding. It helps me grow in knowledge.

@suejames3208 2 года назад

I think that all those who thumbs down a video should have to explain, in detail, why they have done it! This great young man even replies to this old bird's emails!! 🤩🤩🤩When are your courses starting again please?

@werelemur1138 Год назад

I think people are using the thumbs down to tell the algorithm "I tried this content and it wasn't for me, please don't start recommending more like this." Whether the algorithm listens or not is a different question.

@gerardotelese5337 2 года назад

A silicon spatula to push down the starter from the sides of the jar works even better than the wooden spoon =)

@khatdubell 2 года назад

100% This is what i do.

@skysong45 2 года назад

Ditto. I have come to discover that those spatulas are my go to tool in the kitchen for so many things!

@lizplatten6470 2 года назад

And me, lovely clean jar sides!!!!

@Kay-du4ll 2 года назад

Yep! I have a nice narrow one that works perfect in my Weck Tulip jar.

@alliemille Год назад

I came here for the sourdough info but stayed just to listen to jack talk.

@pedroarellano4266 2 года назад

I recently started using the scrapings method because of Jack. Thank you, sir! I use a spatula though to scrape it down. The small spatula gets nearly all of it off of the sides. This method is genius. I wish I had found it when I first started baking bread. It's so much less hassle.

@olafjensen4508 Год назад

Yeah, throwing all that good starter away

@unnecessarydelivery5549 2 года назад

Jack you're such a gift honestly!! My bread was never successful until i followed your methods, much thanks as always!

@Daydreameruk 2 года назад

Because it’s Thursday I thought I’d do a good deed. I’ve sat through all the ads on this just for you Jack, not once did I press ‘skip ad’ And watching this also reminded me that Keith does need a refresh and a good scrub too. Fist bump for a mutual job done! 🤜🏻🤛🏻

@keraba1 2 года назад

I keep my starter in a Mason jar. Then, when I'm going to make a loaf, I add the water to the jar, put the lid on and shake it around a lot. This cleans the sides nicely.

@derekp6636 2 года назад

huh, thats a great idea thanks

@suecollins3246 Год назад

I keep mine in a 1l yogurt pot...

@trackie1957 Год назад

I do the same. I think the shaking adds a lot of oxygen to the mix which helps the yeast multiply. Every so often I do as Jack does and pour the shaken liquid into a new container to keep it fresh. It’s usually about 3 weeks between bakes and this works amazingly well. Usually only needs one feed and good to go.

@Parazeta 2 года назад

I'm baking with my starter for almost 7 years now and I only changed (i.e. cleaned) my jar once because the lid started to rust. I always put way to much water in when feeding, screw the lid on tight and shake it. If there are dried on bits that survive the shake I remove them with a spoon or simply my fingers. Then discard everything you dont need (I marked my go-to-amount with a rubber band). Stir in flour and your done. Clean and freshly fed starter @Jack: Thanks for calling me gross :D

@florentserraie 2 года назад

I use a clean second jar for mine. When I want to clean it, i bake a bread and keep a bit of the starter for a new jar and feed it. Old jar will soak and dish washer. 😉

@franco634 2 года назад

I do exactly the same thing. I love Jack. He is the best.

@tarivc 2 года назад

I do the same way.

@florentserraie 2 года назад

@@franco634 fully agree with your statement

@kathleenfairykats1166 2 года назад

Me too!

@susangordon1153 2 года назад

"Huh, where's my starter?" ROFL 😂 Thanks Jack! ❤

@royksk 2 года назад

I’ve used the scrapings method ever since wor Jack taught it. It’s brilliant and so easy. I only use it once a week for my wife’s pseudo-sourdough rye and spelt loaf. I use organic rye for the starter, it’s always given the best results. I still hear of uneducated baker folk who keep feeding and discarding. What a waste, those poor deluded fools 🤪

@fournierdon2172 2 года назад

I'm one of your 'uneducated' who discards and feeds pretty much on a daily basis. However, the discard (rye) is not discarded but gets turned into Sourdough Rye Crackers with nothing more than some additional flour, salt, pepper and olive oil. You cannot buy anything as good, and in fact there's a cracker batch baking as I write this. ; )

@delbowen1 2 года назад

Bahahaha! I thinks so too. What a waste of flour.

@maryjoboyle606 2 года назад

@@fournierdon2172 I'm pretty sure he means people who actually throw away their discard, not those of us who use it to bake with.

@markparker5585 2 года назад

Discarding?!! Sourdough blueberry drop pancakes with vanilla ice cream and acacia honey, means that will never happen in this house. It's a simply outrageous concept. ;)

@anonioninalaska8685 2 года назад

I make pancakes with my "discard". They are delicious!

@mybellyisapinata 2 года назад

Starred using a (slight) variation of your scrapings method as soon as I stumbled across it and never looked back! The bread turns out the same (for better or worse 😂) , but not having to baby my starter nearly as much for my weekly baking *was a game changer*! Thanks for all the tips and tricks through the months, Jack! All the best! 👍

@ednieca 2 года назад

I love the scrapings method. Thank you, Jack! I rarely clean my pot but I like your tip. I do wipe scrapings near the top of the container though. One hot day I took my scrapings out of the fridge early and left it on the counter. Later in the day when I came to feed it, it was black and oozing liquid. Yikes! However, it rejuvenated from tiny bits of dried scraping I was able to rescue. Scrapings method is genius!

@TonyPerez1981 2 года назад

I use the same method you use of just leaving the scrapings in the jar. Sometimes for over a month and yes, maybe 4 times per year I clean it up. When I'm ready to feed it I firstly pour the water and clean the jar. Then I transfer all that water to a new container and scrape my storage jar. Then transfer the "dirty" water bank to the jar and add the flour. Great tips Jack

@omagic2009 2 года назад

I don’t care what you say Jack it was you in that film lol Love your sourdough tips! Bravo

@Bakewithjack 2 года назад

Ahh yes I started in that just after I was in Alphabeat 😜

@kathleenfairykats1166 2 года назад

First of all, Jack, I noticed you added a cute sound effect. You are becoming such a movie maker! Secondly, I am thrilled to see that you've moved to glass for your starter instead of plastic (unless you did that just for us cranks out here lol). And thirdly, those were great tips. I do not use your scrapings method because I like having a good amount of starter in fridge so I can make waffles when I want. I know, I know, you don't dig doing that but I love sourdough waffles and they keep so well in freezer! Lastly, I use a quart canning jar for my starter and after feeding each time, the freshened starter gets poured into a clean jar. I don't bake as much as you do so don't mind a little extra time. See ya!

@kathleenfairykats1166 2 года назад

Forgot to add that I do not discard my starter. When it threatens to rise out of jar I know I need to bake something :D

@olafjensen4508 Год назад

I always feed it in a fresh clean jar, works for me, bud

@IMBlakeley 2 года назад

I keep approx 100g of starter in the fridge. I take out everything I can to make a levain of around 400g when I ma baking and feed up the scrapes to 100g again. When the levain is ready the starter is risen and back in the fridge. Every 2 or 3 bakes the 'new' starter gets transferred to another pot and the original washed and dried to wait its turn again.

@paxgolferbaker 2 года назад

Thanks Jack. Useful tips as always. It’s so easy to end up with multiple jars in the fridge - rye starter, whole meal starter, plus discard ( that’s the big jar!) and none of them looking very clean. Hoping that your live chat might be at a time when Australia is awake?

@markascott1508 2 года назад

Jack I follow your scrapings method but, sometimes the morning after I have made up my new starter I am a little late and the starter has passed its peak. I then top it up with say 30 grams water and 30 grams flour and in no time its bubbling away and ready to use. This means I have 60 grams starter left back which I empty out into another jar and keep that in the fridge as well. Whenever this happens I just keep adding the excess to the 2nd jar in the fridge and whenever it gets to around 100 grams I just add it to a yeasted loaf and my loaf always comes out great with a slight sour taste. Works every time. Love getting your videos. When are you going to use your challenger?

@StarlightStream 2 года назад

Its so great seeing another video of yours.

@AlisterRobbie 2 года назад

Legend. Cheers for the tips mate. You’ve inspired me to give sourdough another crack.

@lindaczyzewski 2 года назад

Thank you Jack. This was really helpful!

@delbowen1 2 года назад

Thanks Jack. Love your show and sour dough scrapings saved my life. I hate waste. Lol Appreciate this video very much.

@dkexp725 2 года назад

Perfect timing. I just lost my 5 year old starter to mold from the scrapings high up the sides after neglecting for 4 months. Starting anew. Thank you…I shall not lose another.

@juliadavid3637 Год назад

Great info, thanks, Jack. I'm 10 days new to sourdough and my first loaf was baked today and thanks to video 101 it turned out great 😋 tomorrow is prep day for a loaf shape to bake on Friday, today's was a boule. I'm experimenting with a couple things but soon will bake 2 at a time.

@weirdheathersgarden 2 года назад

Yeah, I discovered this myself recently when I spied some orange mould on the dried stuff at top of my starter jug. Luckily I had reserve starter in the fridge, so I binned, cleaned the jar and started over, making sure to be more tidy around the edges this time.

@skysong45 2 года назад

I love the cleaning tip with the yeast water! I usually do the same as Florent (below) and use a second clean jar then wash the first, but I'm going to try this. Thanks, Jack!

@Ange_de_la_Musique 2 года назад

I love the scrapings method!

@trishthehomesteader9873 2 года назад

Thanks Jack! Canning season is traditionally when I forget about my starter.🤦 There's usually vinegar making on the counter too. I think I need a flashing neon sign that comes on at a specific time.☺️ Hugs and blessings. 💜

@skysong45 2 года назад

I finally set up a weekly alert on my phone to remind me to feed my starter (when I'm not baking every week). It has helped so much!

@garyblake4296 2 года назад

I have 2 jars (plastic) 1 with the starter and 1 clean when the starter pot starts to get caked up a bit I grab a spoonful of the starter and pop it into the clean jar, then its just a case of wash the dirty pot and its ready for next change over.

@popcorn7657 2 года назад

I love sourdough September. Great tip.

@nobsbaking6391 2 года назад

Hahaha hilarious. Try taking a small amount and transferring it to a clean jar. Wash the other. Rotate! Funniest one yet.

@matthewmorgan2975 2 года назад

Thanks for the tips Jack 🙌🏻 loving your Sourdough September videos 👊🏻👌🏻

@Justgabs-wn3vv 2 года назад

Thank you I make most of ur breads accept for sour dough I cannot ever get it right my family and friends appreciate your lessons

@marinapegram9994 2 года назад

Brilliant advice as ever. I love that jar for your starter, nice straight sides!

@RegalMermaid 2 года назад

I only give the jar a full clean if there’s harmless but unwanted stuff growing (is it white mould that isn’t a problem?) stay away from green and pink things for sure but never got to that point. I feed it at least once a month. Thought I nearly killed it as I haven’t been baking all summer but it was just really resting after being in the fridge and making hooch. Took about 3 feeds but got her back going. Her names Vie because she’s always full of life. :) i also always keep 100 g of it.

@NowTheseBoysCanCook 2 года назад

use a rubber spoon spatula mate! Love ya ta bits!

@SeeNyuOG 2 года назад

I have 1 jar for starter. Whenever I feed it, I start by puring in water, close the lid and shake it vigorously. After that I add the flour. I've never got any mold for close to a year already.

@Jessisthebestest 2 года назад

I can't deal with ucky jars. I use a rubber scraper, and a wet hand to clean the sides...then dry the sides with a paper towel. 🙈 And I have 5 clean jars waiting in the wings to transfer when I feel like giving the current jar a good soapy water jar.

@Igor_ZG 2 года назад

It takes somehow for my starter very long to develop. When the glas is clean, it takes ca 3 days.... I use equal amount of rye organic flour and water..

@alisonholmes2409 2 года назад

I mix mine in a bowl, so much easier to mix and then I put pit it into my jar with a lid for storage in the fridge. One big blob falls into the jar, no messy walls to scrape down.

@edwardlevitan5416 2 года назад

I’ve been using your scrapings method of starter maintenance. On 2 occasions I couldn’t reactivate the starter after 2 weeks in the fridge. I use the King Arther organic medium rye to feed the starter. I’m wondering if my water was too hot at feeding. I didn’t measure it when mixing with the flour. It wouldn’t get very bubbly or rise at all. Fortunately, I keep some dehydrated in the freezer. It perks back up with 2 feedings. Any Ideas?

@redcurrant2023 2 года назад

If I make my starter with strong white bread flour and feed with same, does it make a difference. I have been told that I should use either rye flour or plain white flour.

@davidhodgson5343 2 года назад

Hi Jack Thank you for all your advice and thanks that I found a British site. I started my started last week with white rye flour. I have fed it once with the same amount. I have some difference but no growth. It smells good bot nothing else, what can I do? Am I using the wrong flour? Davidnhdg

@manifoldgrapes124 2 года назад

I have never had success making and feeding my starter with regular white flour. I have not heard of 'white rye flour' but I use rye wholemeal flour just like Jack says, and it just takes off when I feed it, even after sitting idly in the fridge for months.

@luwanacouch2617 2 года назад

If you’re using different flours other than your rye, should the hydration rate be different? Or are they all the same no matter what flour you use, 50-50?

@djembeboyzach 9 месяцев назад

I was looking for s jar like this. Can you tell me where u got it please. (Also in 🇬🇧)

@cecilia2737 2 года назад

Hi Jack, after each bake should we feed the starter and immediately place it in the fridge or must allow it to be active before place in the fridge?Thanks!

@Kay-du4ll 2 года назад

He doesn't feed the starter before going in the fridge. He leaves just enough starter in the jar to feed for his next bake. Hope that helps. I've been using his method and have never had a problem.

@cecilia2737 2 года назад

@@Kay-du4ll yes, thank you.

@rebeccalankford8573 2 года назад

I would like to know how to create enough starter for a loaf, soft sour dough loaf bread. Can anyone assist?

@christinebubb6658 2 года назад

Here's my question, do I have to worry about the 100% hydration idea? Like I need to use 50g starter then 25g water, 25g flour? Is that too much "faff" and waste???

@chambersdjc 2 года назад

I'm new to sourdough. Does this scrapings method result in the same flavor as starter that is routinely fed?

@Bakewithjack 2 года назад

No. There are slight variations in flavour AND texture whichever method you use 👌🏻

@keriah7 2 года назад

FYI - your video 130 link is broken (dead??): Yeasted Loaf 130

@Bakewithjack 2 года назад

Thanks! Search 130 it’s still there 👌🏻

@suecollins3246 Год назад

The price of flour has risen considerably here on South Africa and I no longer feel comfortable discarding.

@stephensenez6240 2 года назад

Jack where can I get that container you're using for your sourdough starter?

@Bakewithjack 2 года назад

Sainsburys 🤫

@druppling 2 года назад

Lots of sound bread advise here! How old is this young many anyway? 16? 20?

@lindacollins7425 2 года назад

I want that jar! I don’t see it in your store. Where can I get it?

@Bakewithjack 2 года назад

Sainsburys Linda 👌🏻

@soniaclarkson3766 2 года назад

Oh damn! My scrapings have been in fridge for months and there is a dark brown liquid on top. Help! Should i throw everything out or just the gross liquid?

@markascott1508 2 года назад

Just throw the liquid away, add some flour and water and away you go!

@soniaclarkson3766 2 года назад

Really ? That’s great news ! Thnx for input

@aintgonnahappen 2 года назад

Yo Jack. Where do you get your large plastic bowls? Many of us want them.

@aintgonnahappen 2 года назад

@@chenrowenais I did. Did I miss it?

@aintgonnahappen 2 года назад

@@chenrowenais I had 2 replies to you, one got deleted by someone. Hmmm. My last response was - You jumped the gun on telling me to check the links, didn't you?

@chenrowenais 2 года назад

Oh I'm so sorry, so probably he's gotten it elsewhere..i was just trying to help

@aintgonnahappen 2 года назад

@@chenrowenais I don't think he does. I've found other bowls that are the same size and would work fine on Amazon. I just really like the simplicity of the ones Jack has.

@pippaturney6864 2 года назад

I keep a discard jar in the back of the fridge and when I want to get a baking starter going I take a TBSP out and away I go. What's everyone doing with their discard?

@margarethendricks1691 2 года назад

making pancakes

@pippaturney6864 2 года назад

@@margarethendricks1691 often!

@chenrowenais 2 года назад

Try his no discard no waste method. I love it 😄

@dnhook 2 года назад

Mine has been in the fridge for 2 months with no feedings. LOL

@RobertoFischer 2 года назад

Totally out of subject: I noticed on this video there was plenty of echo in your voice. You could add some off-screen thick curtains or panels that you can open up or move in behind the camera for filming. It could up a notch to the quality of the video.

@snazpizaz7706 10 месяцев назад

I wouldnt use soapy water

@emanuelvellios 2 года назад

why do you have to say hello welcome... then random b roll then say hello welcome again? Why not make a 1hr video of you welcoming and saying your catch phrases and then never do another welcome or intro again? That way ppl who want that can just refer to that video.

@Bakewithjack 2 года назад

😂 always learning Emanuel 👌🏻