Thanks, Jack, for helping debunk the elitist "sourdough conspiracy": that it is too difficult, complicated and unforgiving for the home baker. After all "sourdough" was the only way to bake bread before commercial yeast. If our grannies and great grannies could do it, so can we. Cheers!
I hate to say it, but I think you're right. People love to make their knowledge seem arcane and difficult. I've been teaching people this method for some time now.
This is exactly what my grandma did, as well as her grandma did, and so on down to prehistoric times. She simply kept a dirty pot after making another loaf, or pancackes, or whatever. Well, of course, the dough itself was made in a huge bowl, and the pot was used simply to make leaven for the dough. Even if it dried out, it still worked after she put some flour and water to the "dirty pot". She lived in a village in Belorussia :)
Watched a video on the history of sour dough bread and they said the reason they used the same bowls and instruments is the caked on old dough was the starter. they claimed the reason unleavened bread is popular in jewish and christian tradition is the jews at passover did not have the bread making bowls, ergo no starter.
I saw a woman in the very remote area in Tibet do the same thing. She used the same unwashed bowl to mix her dough whenever she made bread. Just mix the dough in the same pot.
Oh so pleased to hear this.....I was getting really fed up with binning half of the mixture. I mean how many pancakes can you eat before you need to buy new jeans?
"I don't have to learn how to make waffles." Hahah! Thanks Jack! I've always hated tossing half! There's no way pioneer women had so much freaking flour they would say, "Yes, just toss it. Life is so easy, washing clothes with water I've pulled up from the well and soap I made myself by saving fat from ultralean livestock and baking bread with flour that was hauled across 4 states and has to last my homestead for 7 months of winter in North Dakota. Just toss half every day."
This is absolute genius!!! This is one reason that was stopping me from even attempting sourdough bread. Keeping a starter fed and alive seemed like having a pet! I love this no-trouble method and it works!!!! Thank you, Jack!
My grandma used to bake once a week. She would leave a small amount of starter left, add flour (a lot) until it became almost crumbly, add another layer of flour on top, put the lid on an pop in the fridge. She would take it out one day before baking, add water (basically rehydrating it), stir it well, and leave it feed until the next day. The next day, she would use most of it for the bread and repeat.
Gotta feel sorry for other teachers. We had to wait until came along to get a simple, clear explanation of the sourdough starter and process. Makes me want to make a contribution to Jack's paypal. Yeah. Think I'm gonna do just that. Thanks mate for the easy to understand video.
I was always appalled by the thought of throwing away stuffs (esp food) where thousands are dying because they can't eat. Thanks a lot Jack for showing us the way to make sourdough breads without wasting. Much appreciated.
I just want to say thankyou Jack. I'm disabled and needed something to occupy myself so I took up baking a bit of bread. Last week I nearly threw in the towel, I was constantly getting tight, sunken, depressing loaves. Until I stumbled across your channel and in episode you talked about the importance of creating Tension. Now you tell me that I do not need to feed Edgar twice a day and all I need is old dirty pot. Sincerely Thankyou and I look forward to watching many more hrs of informative, humorous teaching.
I'm new to sourdough baking but have prior experience with yeasts brewing mead and this makes so much sense to me. When I heard about having to feed starter every day, it clashed so much with my other experience of how yeasts behave, I just had to look into it. The yeasts used for brewing are specific strains bread for alcohol tolerance and which keytone and alcohol side products they produce, but wild yeasts are still just as hard to kill from neglect. Once they run out of food they hibernate but they sure aren't dead. Even after the yeasts have mostly settled to the bottom after months of ageing, it still isn't safe to back sweeten and bottle without adding sulfites to suppress yeast growth or sterile filtration because even one yeast cell will multiply with the new food and the released CO2 will blow up the bottle. You can even re-use the yeast in brewing after they've settled out and have been sitting for weeks. The only real issue from that could be if other strains contaminated it or the stresses caused unwanted evolution. Even if some start to die, it would take so long to kill all of the billions of yeast that the chances of there not being any alive to multiply again just seemed like such an odd idea to me. Sure it might take a bit longer for them to multiply back to their original levels, but actually killing all of them is really really hard to do. If they all died after using up their food source without any sticking around until another meal came along, they would have a hard time existing as a species to begin with. Yeasts are tenacious. Give them food and even if there's only a few they'll start exponentially multiplying like crazy.
I've only baked a few sourdough a thus far, but I've honestly just been chucking stuff in a jar, not weighing it, and just eye balling how much I put into the dough mixture. It's made some really beautiful loaves. I am getting the impression the main reason most people don't make sourdough is because of the terrible 12 page recipes out there, it's not difficult to make a really good sourdough loaf if you get and understanding of what's happening and think about things a little differently to your regular yeast breads.
Yes I agree, sourdough is really not difficult. It's different, but not difficult. And the differences of technique between sourdough and PREFERMENTED yeasted bread are really minor (and if you do use baker's yeast, you really really should be using preferments).The differences between low hydration and high hydration though... that's a different story.
That's just how I bake too. I throw together something that I eyeball to make a 1000g loaf. I feel like I've learned more and quicker by fails, troubleshooting what went wrong, etc
Richard Harris yeah man pretty much anything works as long as it’s proofed enough when you put it in the oven. I live in Qld Australia and it’s warm enough here that I don’t need to re-feed my starter. If I have enough from my last dough I just put it in the fridge and take it out a week later and use as is.
Mine had set in my fridge since 2017. last week, I got it out and spooned a little of it into another container and started feeding it. It took several days to get it into shape, but my first loaf using it will be going into the oven this afternoon. During its time in the fridge since 2017, it was totally ignored.
@@Anteater23 to lower acidity. This is not a problem with the scraping method because the amount you put the day before is way more than you have there. I'm surprised the starter doesn't die with so little flour.
I was thinking about trying sourdough because of the difficulty in finding yeast, but with the shortage of flour I can't bring myself to waste what I have by throwing it away. This is a great work-around for the problem.
I wish I hadn’t just watched this, I nearly chocked on my sourdough waffle (with apricot jam) that I had made to use up some starter. Am still chuckling!
Fantastic Jack. You've spoken my mind! I too was reluctant to start sourdough because of the discard situation, and the prospect of learning how to cope with throwing away perfectly good ingredients or learning how to make other bakery goods with the surplus starter, when all I really wanted was a sourdough loaf! And, as a Yorkshireman I couldn't see myself chucking stuff in the bin. What a dilemma. So, I never even got started. Along comes Jack The Lad to the rescue as usual. With his promise of a 'no discard' method he had me on the hook. Now we've got the full picture, we have the info to give it a go at last. Thanks again Jack, for your marvellous, no-punches-pulled style. And yes please. Keep doing what you're doing. That's fine by me. and I'm certain I'm not alone. As soon as I can get a few things sorted out, I'm going to make the journey south and join you on one of your Sourdough courses. Just a couple of questions to finish off if I may please? In the method you only mention covering the dough at one point. Would you cover it for each proving? And,....Bringing back a sleeping starter. You say it might need a couple of feeds to get it active. Would you feed it the same quantity of flour and water at 24 hour intervals each time (which would then end up with a much bigger volume - maybe even double by this time- than would be needed for the recipe)? Or would you mind explaining a bit more about waking up a sleeping starter please? Many thanks, and kind regards from Norfolk. Roy Kelsey
SO COOL to see you in class the other day Roy, and to answer your questions... Yes I sprits the dough with water up until the preshape stage when I flour it and cover it with a cloth... And, for a sleepy starter I would work out what I need (like 200g of starter for tomorrow) then feed it once in the morning before 50g flour and 50g of water, and give it the other half of the feed in the evening ready for tomorrow ☺️👊🏻
Love your common sense approach to sourdough bread. Initially I was so put off by all the RU-vid’r’s treating their starter like some sort of sacred pet, I was too scared to even try to make it. It’s not nearly as complicated as people make out. I once neglected my starter for 3 months, fed it twice, made my levain, and it was perfect.
Jack, I think you may have just saved my sourdough starter from being thrown in the garbage! I love baking sourdough, I love the science, I even love the practicing and tweaking process of making my perfect loaf. However, as a busy stay-at-home mom, it was a huge headache to have to feed a hungry sourdough starter all the time, and it always slipped my mind. I also hated the waste, so I started whipping up sourdough discard recipes. Which was okay, but still a lot to manage. And sometimes I just want regular pancakes, ya know?? I was so close to just tossing the starter out - losing all that hard work and making my time mean nothing - just to save myself the trouble, money, and seemingly endless imperfect loaves. THANK YOU SO MUCH! I can still have yummy sourdough, but on MY schedule. :)
There are many ways to avoid waste. 1. Use the "discard" in your recipe, but let it rise for longer. 2. Intentionally keep your starter jar half full, feed it, and use the "fresh" starter on a recipe that needs to rise quickly. IMO the only time you throw it away is if you're making the starter and you're out of jar space.
I came myself to the very same method, so thanks for the video as I can share it with other home bakers. If I need a very active starter (for example for baking panettone), I might feed it 3 to 4 times to have it super-active. Brilliant video, thanks again.... By the way, the weight loss of starter, "science", it is called "respiration". Microorganisms eat the flour, burn it, and "exhale" CO2 (as we humans do). When you lose weight, it goes into the air as CO2. Like burning wood.
I'm proud to say that I discovered this method by myself as well. One time I had way too much starter and I just threw it all out and added flour and water to the remaining bowl. The next day it was happier than ever! It clicked. I realized I could just use the whole starter on my baking and then revive the leftovers the next week.
This totally works. Thanks Jack. I made a time-lapse video to show that it works. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lVKQ8vkpJ_A.html . I credited you in my video. Thanks again. No waste, my favorite
So, when you said it took a few feedings..what exactly did you do..just add equal amounts of water and flour for a few days? Just wondering how much flour/water should be added, a percentage or what? Thanks.
I loved this!!!! No BS, easy and accessible. Most recipes go like “yo starter needs to be that stage, feed it every day bla bla”. No??? I feed it once a week, leave me alone. The “sourdough is a cheap pet for people in their 30s” was meant as a joke you guys...
This is what I do as well!! I was sick of throwing away so much starter and I simply said fuck it and left a tiny layer in the pot in the fridge. I feed it in the morning to the amount I need, make dough in the afternoon and bake the next morning. I bake twice a week and it works just fine.
"you loose some mass through the air... science" i think the reason is two fold: 1. evaporation of the water 2. excaping co2 (remember the co2 is produced from the mass of the flour)
Never understood the idea behind the "throw 50 % of your starter away when making sourdough" thing. Why not simply just make 50% less sourdough with each step and don't throw anything away?
Your developed dough has tons more yeast and bacteria in it compared to a fresh one you just mix. So if you throw away 50% the new 50% are just fresh flour/water without much yeast/bacteria, so your existing ones can devour this new meal so to speak without having to share it.
@@Sheepy007 I think the 50% discard is supposed to be used when starting a new starter. The idea is that the culture of microorganisms in the young starter can be full of off-flavor developing microbes and the culture needs time and several feedings before the right kinds of bacteria and wild yeast are able to outlast and replace the others. Discarding half is for avoiding ending up with too much starter on the way to being ready, since you would have to constantly increase the amount of flour and water you use after every feeding if you don't reduce the population, so to speak. That'd be quite a bit more wasteful than discarding before refeeding. That said, once you've isolated a desirable culture, it totally makes more sense to just save a bit of it after every use and avoid having to keep discarding half perpetually. I'm guessing people continue to do the discard method because it helps their peace of mind that their culture has a higher chance of surviving if they maintain a large volume of starter. The conventional wisdom is that adding more flour and water, even when you're not using the starter, will help sustain the culture and ensure they survive. If they don't discard, they'll end up with the same problem of perpetually increasing the amount of feeding every time.
What about giving your starter to other people who are interested to start baking, but don’t bother to prepare their own starter? This is good way to spread the love for baking as well :) I am going to give my starter soon to two people. I hope they will try and continue to bake .
I recently received a starter from San Francisco and my head was spinning with the feeding and million recipes to make with the discard. This is so simple and makes so much sense! Thank you Jack! 👏🏼👏🏼👏🏼👏🏼
When I first started making sourdough years ago I did exactly that...feed, discard etc. Then it suddenly dawned on me why? I now keep a small whole meal rye starter in the fridge (sometimes up to a month ...non feed) and then when I want to bake I feed it like you Jack. If I want to change the starter to a white wheat starter then I take a small amount of the rye, feed with white flour and hey presto I’m ready. I then give my original rye starter a little bit of rye flour and water and then back to the fridge. So easy. Loving your vids Jack x
The rye starter u keep in the fridge...u said u add some more water and flour and put it back in the fridge after u take out what u are going to use. Do u have to let it sit out awhile at room temperature for it to do its job or do u immediately put it in the fridge?
If I don't feed my sourdough starter several times before baking, it smells not very good, accidic, and the taste of the bread is too sour. How to solve this?
Sourdough newbie here. I've been watching all your videos. I'm on the morning of Day 3 making brand new starter and it's going BEAUTIFULLY! Plenty of "excitement" in my pot. Hope to be baking by Sunday. Thanks for all the info. - I enjoy you so much. I watched a bunch of videos before yours going on and on about the "discard" and I was like what the hell? There has to be a better way! You're the man :)
Been doing this for years! I've not fed for as long as a month and not had any issues. Glad to know others have been doing the same! Though, I usually have quite a bit of starter in my pot at all times. Glad I stumbled onto you channel! This week I am going to force myself not to use as much flour. Really, truly, I'm going to use less flour!
I tried the "throw away half" method and quit after three days. It's just stupid and wasteful. A colony of sourdough starter doesn't care how big it is and neither should we until it's time to bake a loaf. Then I saw Jacks video three weeks ago on sourdough starters and BINGO! So for the last three weeks I've been keeping my starter alive with 25 grams a day flour, and 25 grams a day water. The smell of the starter is fantastic, and the bread I make with it is absolutely delicious!
Jack recommends 25 grams water and 25 grams of wholemeal rye flour to start: www.bakewithjack.co.uk/blog-1/2018/6/14/making-your-own-sourdough-starter I didn't have rye flour so I started with bread flour and later switched to AP flour. It works fine for me. I keep a jug of filtered tap water on the kitchen counter, so I always have room temperature water. When it's time to make bread I dump some of the starter in a bowl. It looks to be about 3/4 of a cup. I don't measure it. I toss in some sugar and about 25 grams water, and enough flour (maybe a cup) to get the consistency I want for a poolish. Never salt. Salt is added with the remainder of the flour when you start making the actual bread dough. Next I'm going to try Jack's recipe at the link above where it says: "Get the full recipe here:".
@@oldmaninthecave I suspect Jack is right, although I might try holding off on starving your little starter until it's responded nicely to a few feedings and is good and strong, so it will rise as fast as you want. I confess I haven't made a proper Rye starter so YMMV but I was told to make sure your starter is rearing-to-go before you slam it into the cryo-stasis of the fridge :)
OMG, I was about to quit .it is been two weeks that I am making bread this way ,OMG ,what a practical way of making bread once a week. Bread was beautiful, open crumbs,crunchy top WOW👌🏼👌🏼👌🏼 Thank you, thank you ...
another "no waste" method is taking piece of dough (before preshaping) and save it in the firdge for the next time you're making the dough. Before making next dough, feed the piece of (older) dough with water and flour to make levain.
I have a book from Zingerman's Bakehouse (located in Michigan) and this is the method they use! They call it Put Away Farm (from the cup of bread you lop off from your farm loaf and keep). Great no waste method as well.
Ya mean u don't need to keep any starter, just a chunk of dough before u make loaves?? Sweet!! That makes sense. I seen a vid on that how they did it 100s of years ago. But tore off a chunk rolled it up, made a indent in the middle. Like a doughnut hole with a bottom. Then put it in a pot with salt. That stops the yeast from growing. Kind of messy getting all the salt off when ya gotta use it. That was back then. Today is always better. Even better yet with JACK at the wheel .
I also stumbled upon a video on how people were preserving the piece of dough in old days (18th century) by keeping it in the salt. the video also shows the process of making yeast active again. it's here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9q8kNsc3iv8.html (fantastic channel)
Interesting and confusing. Do I still have to make the starter the first time as per usual? And then after that it becomes the scraping method? That wasn't made clear.
Another RU-vidr baker left his Sourdough 3 months. He decided to try it, it worked and said it turned out to be the tastiest sourdough loaf he had ever made.
I'm learning the same thing! I was caught up in the sourdough craze, but then got tired of it for a while, and was using the scrapings method. I left jar in the fridge for over 2 months before finally deciding to bake another loaf, and when I fed it the night before, it still smelled great, and to my surprise it was all bubbly and ready for making bread the next day. No more weekly feedings and waste fo r me. Thank you Jack!
I neglected my starter for 3+ months, and after watching this I decided to try it. THANK YOU!!! It’s now going strong; I use it every three weeks or so.
In Turkey, after making sourdough dough, they cut a small piece and bury it directly into flour basket and use it as starter for the next baking, no jars, no fridge etc.
Yes! This. My grandmother did exactly this. She was a Canadian Prairie farm wife. Baked weekly. No $$ to waste on commercial yeast. When she was forming the loaves, she’d take a small piece of the dough and toss it in the flour bin. Next week, she’d fish it out the night before baking and drop it in a small glass of water that was kept warm on the back of the stove. Next day she used it like we would use our wild or commercial yeast. The *key* was she was baking EVERY week.
My granddaughters tried to say, "Thanks, Jack", but they aren't allowed to speak with food in their mouths. They were here 4 days and didn't go an hour without nibbling on sourdough. It was my 1st try! XOXOXOXOXOXOXOXOXO
I wish I could hide my name here...lol...I use to keep 3 starters...one on counter ...one in back of fridge for just in case...then one in fridge easily seen because once a week a bakes more than i did normally...Every day or so I used sourdough...every other day loaf of bread...but always waffles cakes etc...BUT the whole point is I was sick for awhile...That one i kept safely tucked in back so it didn't get bothered...well folks it got forgotten! 10 months later i found it...lol laughed didn't smell bad was definitely dormant...i fed it within 2 to 3 days ...it was summer that thing was raising out of my crock! So if you forget or get busy...lol those starters last past 3 weeks or so i tell you!
Love it! After one week of madness keeping my first starter fed, I was going to give up this craziness. Love your common sense video ( and all your vids, having just discovered your channel.) So happy to be keeping my starter, and not toss it for good. You are a starter savior!
Hey Jack! Got a challenge here! I make my sourdough dough and it has some body and texture to it and it doesn't stick to the surface. I let it sit and proof for an hour, I take it out of the bowl to knead it again and as I knead it, it gets really sticky and tacky again, as if I had just started it! Yuck! What did I do wrong? Should I just not have taken it out of the Bowl? And just do the envelope method inside the bowl?
When the starter is new [and not yet powerful], it's more frugal to increase the size and number of feedings for a 'small' amount of starter so you won't end up with a 'little Lotta' waiting for a feast. [Think of it as feeding a 'child' versus feeding a 'teenager']. Later, when the starter becomes mature and filled with wild yeast, then you are ready to bake, so you can beef up the flour/water without discarding, because you will use up most of it in the bread-baking. Just be sure to leave a little in the bottom, as Jack shows, for the next time.
Hi Jack. I also keep only scrapings, but I feed them with one tablespoon of flour + water just before I refrigerate it, so Victor has a little picnic to survive 3 to 5 days in the fridge before I use it again. I have never fed my starter only once before use, because the longer it stays in the fridge, the slower it gets... and therefore it definitely needs several feeding sessions to fully boost. 🙂
Jack, you are brilliant! I am so happy to have found your channel. I just tried your sour dough recipe with splendid results. And more exciting than these two lovely loaves, I now have confidence getting loaves out of the banetton basket without sticking and no longer have to deal with the messy ritual of discarding masses of sticky sourdough starter each time I feed. Twenty minutes on your channel and two of my bread-making frustrations are simply gone.
wow. my ears are ringing with info. excellent point on the 2 loaves of bread a week and no roll , pancakes an what not for discard. Just bread. one loaf dont work. By the time I get a new trick in making one loaf, and it better than ever and the loaf is half eaten. shoot, i should of made 2 loaves. Besides its easyer to measure instead of fractions. I usually end up giving one away to my friends. Somebody told me to keep 2 cups of starter in the fridge. Now i know better from you. I just need alittle bit to make whatever i need because " A little leaven leaveneth the whole lump. I should of known better. huh! and just add water to your scrapings. you must be around alot of wise bakers. Do you make Einkorn sourdough bread? Ive never used it and just now learning about it. Do you know how it might compare to bread flour? thanks. you are just loaded with fun about flour water salt. and wild yeast.
I see this was made a year and a half ago, but THANK YOU! Perfect! I am just now growing my own starter, day 2 and my organic whole wheat is already bubbling like crazy. But, like you, it really bothers me to throw food out, and "discard" is somehow just wrong. So, I kept looking and stumbled across this video, which is perfect timing, so now I know that I can keep all the starter without discarding any, I just have to be less exuberant in feeding it, and be baking more regularly. My husband will be most happy. Absolutely priceless information, Jack. Very much appreciated.
Thank you Jack, this is the best video and i just stumbled across you. Throwing away has been my biggest bug bear and how many times did i try to save the throw away with all good intentions of using it only to have a fridge full of jars waiting to be made into something i never got around to. Thank you thank you thank you
I find if I use manitoba flour (strong) it survives 7-10 days in the fridge and looks amazing. Definitely though prefer organic rye or type 1-3 if I have it
No need to keep searching for a way to make a sourdough starter without feedings and discards, (never made sense to me.) Now that I have found your video I have the confidence to try it out. I am 74 years and looking forward to making my first sourdough bread as soon as I stop belly 😂
That is exctly what I do. I have the same reaction about the methods that requires throwing starter away. Thank you for making this tip more popular ! I love your videos, you're giving so much info.
YES! YES! Keep doing what you're doing pleeeeeaaase! I'm doing the same 'scraping method' except when I'm building a new starter. Not really ideal baking temperatures this week (30°C+) but it will not hold me back making a lovely loaf! Have a relaxed weekend🤗
i do this when i regularly make bread. however when i dont i try to maintain by feeding every other week. i also have a pint sized jar full of dried and ground starter in case i choose to not bake for an extended period of time.
Patty here! I am so excited!!!!! I heard of you from Culinary Exploration, I assume you are the Jack he mentions. I bake lots!!! Love baking yeast bread. I got some starter from my neighbor last week and thought I’d give it a try once again. It was so hard when I tried before. My neighbor was trying to tell me all this stuff and sent her cookbook with me and I was thinking, “oh no this is too hard again!” I got on RU-vid and found Phillip! Wow…. Changed my attitude! Now watching you!!! Thank you!!! Patty
For years I've been searching for a technique to do exactly this. Make a real sourdough loaf of bread and not have to play the "feed / toss" starter game. Thank you - thank you - thank you.
entertaining, confidence-inspiring, and practical - what more could I look for in a baking instructor?! Thank you for this and your other helpful videos Jack
I’ve always used a 50/50 rye/wheat mix for my starter, but I’m thinking of transitioning to rye only. I know rye creates the best activity and I would love to stop wasting flour. My question is about the dormant, refrigerated state. Do you have the jar lid tightened or do you keep the lid sitting loosely on top so as to allow air circulation? Thanks!
"If you wanna [do these things], this tip is for you! Let's do it!" You mean, "Let's dough it," right? RIGHT?! I'm learning a lot from your videos. Thank you.
Recently watched a few videos on sourdough starters. I'm on day 9 of my own. And this simplifies it so much. Also seems to be the actual traditional way it was used. So simple. Thanks
Hi I'm a newly french baker and loving your videos. One question can you make the bread crumb as aerated (like in a baguette) at home as the one you make with a professional oven? My bread is too compact... I'm thinking I should try to shut the vents of the oven to maintain the steam, it would help the formation of the crust and maybe the quality of the crumb... I do bake my lough on a cast iron plate but... I might be too ambitious with the quantity of water (70% of humidity), I might be asking too much to my dough with a first gear mixing in my kitchenaid for only 10 mn (until gluten is weaved and temperature reaches no more than 25°C). I could also be putting to few yeast (must take a look at your recipe). I tried almost everything Autolyse, first raise in the fridge for 12 hours... There is surely something I am missing... Cheers and thanks for your help if you can.
So, if I don't have scrapings and making from scratch, (100g Rye / 100g Water), do I need to feed it again before it will be usable? Or just give it a day or two until it's clearly puffed up and excited? Seems the running theme here is just to eyeball it!
I ❤️ THIS GUY! Thanks very much for this common sense explanation. I began my own wheat starter 4 days ago, before I found his videos & refused to discard any, that whole discard idea just makes no sense to me. So I’ve been feeding it daily, not discarding & finally got some noticeable rise yesterday (kinda like the growth spurt my kids are going through: feed it & it will grow)
Thanks Jack! Great tip, This is so funny. I don’t discard much, if any at all. I also keep a small amount starter. I only want bread too, not this, that and the other........lol! Regards, Rob
Finallly! This is the info I have been searching all over blogs & RU-vid for. Of course I would find it on your channel. Should have known to look here first. Thanks!!
This video was really helpful. As long as I have a small amount of mother starter, it doesn't really matter how much I feed. Feeding process can be pretty forgiving. Understanding that, I alternated this method and made my own starter with only 15-30g of each flour & water, keep feeding in 12h without discarding it at all, and it worked absolutely fine in only a few days. Discarding is only not to get overflow.
Thank you so much! I watched so many videos of even experts but none of them explained and gave tips the way you did. I was also concerned of the same thing you were that discarding so much of flour or I don't have the time to make this or that I just want one rustic bread sometimes every now and then to savor, just like you. I was deterred, your video brought back my desire to make the loaf. Thank you again!.
Yesssss! Thank you for keeping it simple!! All discarding and stuff wasn’t how me and my friends used to do it 30 years ago! I haven’t baked sourdough for about 25 years now so wanting to get back into it. Your video has been very encouraging 🙂
Thank you so much, Jack! I was being a sourdough slave trying to feed it every day and use it 2 -3 times a week. I don't like waste either so I'm very happy to learn your method of the scrapings. I'm sure you came up with it, the other blokes found a way to read your mind and then that's when they learned it. Thanks, again!
I used 2 cups of starter in 2 loaf recipe. Once a week it seems .I don't have any discard. But it not just scrapings like Jack's. I keep 2 cup in a jar in fridge. Take 1cup put in bowl with cup flour cup water , mix it then cover it for next day. The jar. Add a cup flour and cup water, put in fridge. Next day if a sample of starter floats, it's time to make the sourdough. Then on occasion I can make a pizza if I want. I use to give away starter. Once I had 1/2 gallon. Gee's what waste. No more. I'm still learning to do it Jack's way cuz you will have all of 2 cups new power instead of 1/2 power. Hmm!! Pretty clever you are JACK!! Thanks again. I
My God, THANK YOU! I am so glad that I found this. I make yeasted bread almost weekly, and I have wanted to get into sourdough baking -- but I was frustrated by the "fiddly" methods everywhere. I have a wife, two toddler boys, two dogs, a house to keep (I'm a stay at home dad while my wife is a full-time nurse and a full-time student earning her Family Nurse Practitioner), and a house to remodel. AND, I hate wasting food and ingredients -- especially since I go out of my way to find and buy quality foodstuff for my family. Thank you so much for sharing a simple and efficient sourdough technique. I will be checking out your Starter recipe and getting started next weekend.
Hey Jack. Strange happenings today. I have been cultivating my starter for almost 2 weeks now, because Im STILL waiting for my bannetons to fricken show up from Amazon. I have kept it warm to 70deg f +/- 5 deg. It started to fall this morning then suddenly it took off like Gang Busters. Thought it was going to overflow. WTF did I do wrong here?????
Thanks so much for the tip! Although I love sourdough pancakes,I don't want them every day. This was what I was doing to not waste what I was discarding when feeding my starter.
